What to Eat Before Taking Off: Guide to Airport Dining
People often find themselves stressed out on travel days. A way to minimize this stress and help eliminate it is to make smart choices when it comes to food. Unnecessary calories are packed into the foods offered in the airport and even on the plane. Below are five tips to avoid consuming unhealthy foods and improve your eating while traveling.
1. Eat Breakfast!
Most of you know by now that you should always eat breakfast. It is one of the most important meals of the day for a reason – it kick starts your metabolism and improves bodily functions, physical and mental. Eating breakfast, whether it be eggs and toast or just a piece of fruit, can help you throughout the day. Making sure you are at your best on travel day is important for keeping track of tickets, boarding passes, times, etc.
2. Hydrate, Hydrate, Hydrate
Staying hydrated is extremely important when traveling, regardless of the method of transportation. Water is the best choice when it comes to drinks, however teas, juices, and flavored water work just as well (make sure you watch the sugar!). Other beverages such as sodas and specialty coffee drinks are not the best choice. Water helps you stay alert and focused, as well as aid in relieving common travel issues like headaches and fatigue.
3. What to Avoid at the Airport
The airport is full of temptations when it comes to food, especially if you have a long layover. Although the massive cinnamon rolls and fried chicken may taste fantastic, the results of consuming these foods are not. The obvious “unhealthy” foods, as you know, are packed with calories. For example, the Cinnabon Classic Cinnamon Roll has 880 calories alone. If you are on a 2,500 calorie-per-day diet, that one food right there is 35% of your daily intake. Thirty five percent may not sound like too much, but it has 36 grams of fat, 127 grams of carbohydrates, and only 13 grams of protein. Avoid foods that are comprised of empty calories: common fast food items, creamy soups and salad dressings, specialty coffee drinks, ice creams, and snacks like potato chips, cheese curls, and candy.
4. What to Choose Instead
Many airports have healthier places to grab a quick snack or to enjoy a nice meal. If you are running short on time in the morning and can’t eat breakfast at home, choose a breakfast that is filling and satisfying. The key to a great meal is carbohydrates plus protein. For example, oatmeal with dried fruit and nuts is a good meal for breakfast, and can be found easily in an airport. If your airport has only big chain restaurants, still check out their menu – McDonald’s even has oatmeal! Another option for breakfast is a bagel with peanut butter or cream cheese. Try to pick bagels that are whole wheat, have fruits and/or nuts baked inside, or multi-grain. Bagels that are plain or covered in cinnamon sugar are full of empty calories. The carbohydrates from the bagel and protein from the peanut butter or cream cheese will make you feel fuller longer, and may prevent unnecessary snacking. If you have enough time to sit down for a meal, choose items that are not deep fried or covered in creamy sauces or dressings. Keeping your meals light and healthy will improve your mood and function during and after your trip. If space and time allows, packing foods from home is a great way to keep your eating healthy, and may even help reduce your cost of travel.
5. Eating Because You’re Bored
Everyone has at least once snacked for the sole reason of being bored. Waiting for flights is a fairly boring activity, especially when the layover is long. Keep yourself occupied to avoid unnecessary snacking. For example, bring a book, magazine, or puzzle to occupy yourself. You can also try walking laps around the terminal. This is a great way to waste time while waiting – you avoid the snacks and get some exercise! If you feel the need to eat something when you are not hungry, chew a piece of gum. This will give you the feeling of eating without the calories.
Following these five tips will help you decide what to eat the next time you take a trip. Remember to eat breakfast and keep drinking fluids, exchange common fast food items for healthier, delicious options, and take a walk instead of mindless snacking. If you always eat a cheeseburger every time you go to the airport, go for it. However, keep these meals small and eat them sparingly. Your travel day will improve significantly by making better decisions.
Penn State University


Prepare BANKU, UGALI, CORN FUFU, COUSCOUS DE MAIZE using My Hometown Corn Dough
- 4 cup water, or more
- 2 cup MY HOMETOWN CORN DOUGH powder
- ½ teaspoon salt
Instructions [4-5 Servings]
1. Add ½ teaspoon salt to 4 cups of water in a large heavy-bottomed saucepan and bring to
boil, remove about a cup of the boiled water and set aside.
2. With the saucepan on the fire gradually whisk in the corn dough powder, keep stirring with a
wooden spoon to prevent lumps. Steady saucepan then kneading with the spoon to a
smooth thickened mass.
3. Lower heat and add the remaining boiled water, cover and cook for another 15-20 minutes,
stirring at intervals, more water may be added to desired texture while cooking.
4. Turn off the heat then scoop out balls of Banku with the wooden spoon or with a small bowl
– shake and form a ball by rolling around a bowl.
5. Serve with soup, stew or savoury source.
Prepare KOKO, AKAMU, CORN PORRIDGE, PAP, OGI, MILLIE PAP using My Hometown Corn Dough
Ingredients [5 Servings]
- 4 cups water
- ½ teaspoon salt adjust to taste
- 1 cup MY HOMETOWN CORN DOUGH powder
1. Bring 4 cups water to a boil in large saucepan
2. Gradually whisk in the cornmeal, while stirring with a wooden spoon or ladle.
3. Reduce the heat and cook until the mixture thickens about 15 minutes.
4. Add more water to adjust consistency as desired.
5. Turn off the heat, add favouring sugar and milk [OPTIONAL: vanilla, nutmeg, cinnamon,
coconut milk, roasted peanuts] and serve hot.


La Michoacana Fresh Ice
Here at La Michoacana Fresh Ice in Montclair, we serve cuisine such as Choco Fresa, Tosti-Esquites, Esquites, Esquites, and Coctel De Fruta Grande. We are located off Central Avenue! Order online for carryout!
AtmosphereCasual Dining Good For Kids
Food TypesComfort Food Quick Bite
Service OptionsFree Parking
|Mon - Sun:||11:00 AM - 8:00 PM|
Send us a message below and we'll get back to you as soon as possible


Thirty years after we first supplied McDonald’s Restaurants and its contractors with our market leading X-Clad system, and more than 900 stores later, we continue to Continue reading Eurobrick continue serving McDonald’s
Over the past couple of years, McDonald’s restaurants have been carrying out an extensive programme of new build developments along with modifications Continue reading Over 25 years of McDonald’s projects
We have recently completed our first full year with our new management team. Even with 47 years’ combined experience between them as long-standing employees, Continue reading GOING FROM STRENGTH TO STRENGTH
We’ve been working with McDonald’s for over 25 years now, supplying our systems as part of their pallet of modern finishes at drive thru restaurants throughout the UK.


A delic Cuban sandwich with roasted pork, ham, smoked cheddar, lettuce, tomato and pickles on a fresh baguette Served with golden shoestring fries
Fresh flakey catfish with cajun spices and pan fried. Served with our Ceaser salad
Tender, flaky sea bass with lemon grass broth, Chile/ramp oil, roasted potatoes and puff pastry medallions. Topped with crispy leeks and smoked salt
Mouthwatering Prime rib Drizzled with au jus. Served with garlic mashed potatoes and seasonal vegetable.
Order by December 19th for pickup December 23rd or 24th
Our homemade French Canadian tourtière is a flaky crusted meat pie with a savoury mix of beef, pork, onion, and spiced gravy filling. Feeds 1-2 ppl
Our homemade French Canadian tourtière is a flaky crusted meat pie with a savoury mis of beef, pork, onion and spiced gravy filling. Feeds 4-6ppl
This is for the Pie only


Food fermentation is a metabolic process, whereby microorganisms such as bacteria and yeast feed on organic compounds – mainly carbohydrates, sugars and starch, converting them to acids or alcohol. The alcohol or acids preserve the food and extends its shelf-life. In addition to this, the fermentation of food can provide a number of health benefits to people who eat the preserved food.
Why add fermented food to your diet?
Firstly, chocolate can be considered a fermented food! Fermentation changes the flavor of food and is responsible for the characteristic flavors of both chocolate and vanilla. Fermented food is also budget friendly. Fermenting food at home is inexpensive as most foods will only require sea salt and whey for the process. Moreover, lacto-fermentation, unlike canning not only preserves food but also preserves the nutrients inside them. Also, by adding fermented food to your diet, you may reduce the amount of supplements you need as well the trips to your doctor. This is because fermented foods supply your body with “good bacteria” (probiotics) that boost your immune-system and can prevent against auto-immune diseases.
Probiotics have further been shown to aid digestion and improve bowel movement. There are also increased levels of vitamins, especially B vitamins, in food that has been fermented. Fermentation can also break down the natural or synthetic compounds that affect the absorption of nutrients. Minerals such as iron and zinc are bound together by phytic acid, which is found in legumes. When legumes such as miso and tempeh are fermented, the phytic acid is broken down allowing the minerals inside the legumes to be available for absorption. Furthermore, fermented food is now becoming a common dietary recommendation for people with diabetes. The carbohydrates in lactic acid-fermented foods, have been shown to help improve pancreatic function.
Some of the healthiest fermented foods that are recommended, include:


Eating vegetables is not simply healthy in the fundamental sense; it has been proven without doubt that vegetables contain numerous antioxidants that can help you stop certain cancers from developing in your body. These antioxidants like vitamin C also help the body to repair after long bouts of stress and illness and help to protect the body in the future.
The high level of fibers in vegetables keeps your digestive system clean and healthy. Meat foods on the other hand are full of various acids and toxins. Sadly children don’t eat vegetables easily and you need to encourage them to eat vegetables. How do you encourage your children to eat vegetables? Children, especially small children, love to explore and create. Why not encourage them to grow their own vegetables? This can be the best way of encouraging and sensitizing your children towards the beauty of growing your own food. Growing your own food is not only healthy it also makes us smarter. Read this article to learn more about how you can encourage your children to eat vegetables by teaching them how to grow them.
[tags]developing good habits, eating vegetables, teaching children, vegetarianism[/tags]


by Malcolm Temple
Malcolm Temple is a Master in Public Affairs candidate at Princeton University and a Princeton in Africa Fellow at World Food Programme in Rwanda. He interned at CUSLAR in 2013.
Across Ecuador, nearly 200,000 refugees displaced by conflict in neighboring Colombia receive their monthly food assistance. But there are no tented distribution stations. There are no humanitarian workers passing out packages of maize grain and beans. Nor are there large trucks hauling in hundreds of sacks from nearby warehouses.
That is because food assistance now comes in the form of mobile money and electronic vouchers that recipients use to purchase food in local markets. In the humanitarian industry, where refugees have little say over the food or other forms of assistance they receive, cash is restoring autonomy over one of life’s most basic decisions—what to eat.
Traditionally, food aid has come in the form of in-kind food distributions: rations of cereals, pulses, oils and salt, which refugees can cook in camps or homes. But as of 2014, in-kind food is no longer the default modality of food aid.
Since being piloted in Sri Lanka in 2006 by the United Nations World Food Programme (WFP)—currently the largest humanitarian agent of cash-based transfers (CBT)—cash has been utilized to respond to a wide range of crises. In the past two years, WFP has used cash and vouchers in over 56 countries including eight countries in Latin America and the Caribbean.
Through this new way of doing food aid, refugees are provided with electronic vouchers that can be redeemed in selected shops or with mobile phones through which they are wired incremental disbursements of money that can be withdrawn for cash. Amounts of money are based on the projected market prices of the in-kind distribution food basket in local markets in the area.
Under the traditional modality, refugees have no choices about the food they receive, leading many to resell the packages of food they are given in local markets for cash to buy food they prefer.
According to monitoring findings, refugees overwhelmingly prefer CBT to in-kind food assistance for a number of reasons. These include having the flexibility to purchase the food of their choice and not having to wait in lines for long periods. Findings also indicate that refugees receiving CBT have marginally higher food consumption and dietary diversity compared to those receiving in-kind food. And agencies are taking note of this.
But it is not only refugees who are benefitting from the new aid approach. CBT are helping humanitarian agencies simplify the logistics of distribution and cut down on the costs of transporting and storing massive amounts of food. Likewise, with CBT, refugees buy locally, thus local food suppliers are not cut out of the market. Through CBT, cash is injected into hosting communities, which help local economies during the duration of CBT programs.
The shift to cash shows the industry is recognizing beneficiaries as best placed to determine how to meet their own needs. In the donor-driven industry, accountability has largely lied with governments who fund humanitarian operations—not aid recipients themselves. As a result, power has been greatly lopsided. In a typical free market relationship, consumers have a choice of goods. But in the aid world, the ‘consumers’ do not choose when, what kind or even if they will receive goods.
Nevertheless, the aid industry is evolving and becoming more attuned to the need for humanitarians to assist rather than solve. Innovations such as CBT are initiatives by agencies to empower beneficiaries by allowing them to decide what they need. In circumstances where agencies are recruited to get food to those in need as quickly and efficiently as possible, food security often takes priority over food sovereignty. But CBT is a step toward changing this trend.
Despite these developments, it will still be some time before the power to makes choices over food aid is placed entirely in recipients’ hands. For one, cash and vouchers are not feasible everywhere. Relative effectiveness depends heavily on the severity of food insecurity, on the presence and functionality of local markets where refugees are located, and on the level of technology in host communities and countries. Moreover, agencies may choose to switch from CBT to in-kind food in situations where local food prices increase during agricultural lean seasons.
However, the trend is promising and restoring dignity to many affected by such circumstances. For Colombian refugees in Ecuador, freedom over food choices means a little taste of normalcy amid a challenging transition.


Served with your choice of side unless noted
Add a side salad for 1.99
Ask your server about menu items that are cooked to order. Consuming undercooked meats or eggs may increase your risk of food-borne illness
11:00PM - 1:00AM - Thursday, Friday and Saturday Only.
More toppings may be added for additional charge
Additional Toppings Include: cheese, pineapple, ham, sausage, bacon, pepperoni, steak, chicken, lettuce, tomato, fresh jalapeño, red onions, green olives, avocado or mayo


A specific social problem/social justice issue/community concern is food insecurity and how it can be addressed by repurposing excess food and food waste.
● A specific social problem/social justice issue/community concern is food insecurity and how it can be addressed by repurposing excess food and food waste.
An agency dedicated to finding ways to repurpose excess food and potential food waste from restaurants, markets, and farms (also cafeterias, hotels and stadiums). The food would be gathered through partnerships with businesses, organizations and farmers. The food would be repurposed through soup kitchens, food banks, and formal dinner night efforts.
A challenge would be that it is new legal territory when it comes to liability. Innovative efforts could be using the excess food and food waste for composting and community garden projects
● The agency would be Mezzo social work, forming an organization to help the food insecure/homeless Glendale community.
● Agency is located in Glendale, CA. This presentation is being given at a City of Glendale public community meeting to its community stakeholders. And can potentially be presented at a Los Angeles County/Regional community meeting.
● The agency will target food insecure individuals and families, and individuals and families experiencing homelessness in the Glendale community.
● The agency will get startup funding through government grants. The agency will sustain funding through fundraising efforts, business partnerships, and monetary and food donations.
● Top interventions would be providing the community with resources through a food bank, food pantry, weekly soup kitchen and a monthly formal dinner night. At the soup kitchen and dinner nights food waste and excess food would be repurposed into meals made by a gourmet chef. The food bank and pantry would focus on donating fresh and packaged foods.
There will be an educational component in the form of how to utilize food waste for gardening. Our agency will have a small community garden that allows children, and community volunteers to contribute and learn more about what they can do to reduce food waste.
● The top 3 barriers to building and starting the agency would be: acquiring a location and receiving adequate funding, finding organizations that would like to partner with us despite liability, and funding the programs to repurpose foods in a timely, safe and healthy manner.
Sustainable Food Systems
The production and consumption of sufficient, affordable and nutritious food, while conserving the natural resources and ecosystems on which food systems depend, is vital. Food systems play a central role in all societies and are fundamental to ensuring sustainable development. Sustainable food systems are critical to resolving issues of food security, poverty alleviation and adequate nutrition, and they play an important role in building resilience in communities responding to a rapidly changing global environment.
However, our food systems are under increasing pressure to respond to numerous and complex challenges. These include:
What is a sustainable food system?
‘A sustainable food system (SFS) is a food system that delivers food security and nutrition for all in such a way that the economic, social and environmental bases to generate food security and nutrition for (current and) future generations are not compromised.’
‘A food system gathers all the elements (environment, people, inputs, processes, infrastructures, institutions, etc.) and activities that relate to the production, processing, distribution, preparation and consumption of food, and the outputs of these activities, including socio-economic and environmental outcomes.’
UNEP Sustainable Food Systems Programme
Moving towards more sustainable food systems is critical. Urgent attention is required to address existing challenges, as well as new and evolving demands on our food systems. UNEP is committed to accelerating action through its Sustainable Food Systems programme of activities which aim to raise awareness as well as catalyse action at local, regional and international level.
We are doing this through 4 main focus areas:
- National Round-Tables on Sustainable Food Systems
- Climate Change, Urbanisation and Food Systems
- Sustainable Food System Thinking (interconnected policy making on food and agriculture)


Homemade pizza has been a favorite in our home for a long time. The kids always request cheese and I try to come up with unique ways to either use leftovers in the fridge on a pizza, or make up our own varieties. My first ever blog post that I shared with the world was a recipe for a Potato Pizza. I still like that one, and recently made a similar kind using up produce before going on vacation.
Bradley took a work trip to Italy in May, and one of the things he raved about was the pizza. Of course! So, I had to ‘up’ my pizza making skills. Enter, our new favorite summertime pizza.
Don’t be nervous about putting peaches on pizza. This is one of the best combinations, and drizzled with a little bit of balsamic before eating makes it even better. And, bacon, I mean everything is better with bacon.
I have made this three times now and I found that you really can’t cut back on the bacon. An entire pound is needed for one pizza. Bradley prefers a tomato sauce, and my preference is a garlic butter sauce. Both are delicious, though. And, you could certainly swap out the peaches for another fruit, maybe figs or plums. I haven’t tried that, but it would probably be just as delicious.
//Peach, Bacon, Ricotta & Basil Pizza//
Dough for 1 pizza
Pizza sauce or garlic butter sauce (melt 2 tablespoons butter with 2 cloves minced garlic)
1 pound bacon, cut into 1-inch pieces and cooked
3 peaches, sliced thin
1/2 – 3/4 cup ricotta cheese
8 oz shredded Mozzarella cheese
Handful of fresh basil leaves
Balsamic vinegar, for drizzling
Preheat oven to 425F. Spread dough onto pizza pan and bake dough for 8 minutes. Remove from oven and spread with tomato sauce or garlic butter. Then, carefully spoon ricotta and spread as evenly as possible over top of the sauce. Sprinkle bacon and place peach slices around. Cover with Mozzarella cheese. Return to oven and bake for 10-15 more minutes, until cheese is melted and starts to bubble.
Top with basil leaves, slice and serve with balsamic vinegar.


Omnivore Banquet is a blend of Mysid, Brine and whole chopped shrimp with zoo plankton, seaweed, broccoli and carrots. Additivies include: Selcon, Brightwell Aquatics Vitamarin-M, Vitamarin-C, AminOmega & Vita-Chem Marine.
Uses for Omnivore Banquet: Use Omnivore Banquet to feed your entire reef or Fish Only with Live Rock aquarium. Omnivore Banquet has all the essential vitamins and amino acids your fish require in addition to protein, fats and carbohydrates to encourge activity and bring out color. Additionally Omnivore Banquet is infused with garlic, making it smell and tast great, at least if you are a fish.
Directions & Storage: Store Omnivore Banquet in it's resealable pouch in your freezer. Feed 2 to 3 times per day small amounts by breaking off small chunks and defrosting in tank water. Larger chunks can be added directly to your tank and will break up as it defrosts. DO NOT over feed. Feed only as much as you fish can eat in less then 5 minutes.
Omnivore Banquet is the food used by SCR in all our QT fish systems. Look for our medicated frozen foods!
This product was added to our catalog on Sunday 07 November, 2021.


Food photography has many stages before you see the final image and to quote an age old saying “it’s all in the preparation”. The images above are from two separate commissions. One was for a local Cheshire restaurant chain and the other for a high end cat food company based in Manchester. The reason I’ve mixed the two is that they both required the same style of photography and preparation for the final images. The cat food was pretty much good enough for me to eat.. I didn’t by the way.
With food photography a food stylist is essential to prepare the food and apply all the tricks of the trade to make the food look it’s most appealing along with the cooking too. This can be achieved by certain textures being introduced to compliment the colours such as the slate for the tinned tuna shot. Glycerine is a favourite in food photography as it enhances the textures, with help from my lighting as well of course.
With the stylists job done it’s over to the food photographer, my job. Soft lighting with shallow depth of field is my favoured style, as it really shows off the food products and makes for a more eye pleasing and interesting shot. When shooting cooked food time is of the essence and in some instances it helps to have another on standby as under the lighting it can start to look congealed. Strong vibrant colour is everything in photographing food as you are wanting the person (or cat!) viewing the image to want to virtually reach out and take a bite and the shallow depth of field along with the punchy colours achieves the desired effect.
Both clients on the day were delighted with the images as was I. Now bring on the dog food, lets see what I can do with that…


Learn the Best Way of Impressing People by Cooking Steak in the Right Process
Barbecue party is a great tradition in the US. Gathering around the grill and cooking steak with chilled beer and lots of chit chat is what a barbecue party is all about. It’s something that is being celebrated for years and will continue for many more years to come. Cooking steak is also an art, one has have skills to make a perfect steak.
The tradition of cooking steak in America goes back a long time.it is a tradition that is passed on to various generations. It is a pride for those who know the right way of cooking steak on grill and oven. Not everyone is specialized in it. There is perfection required when a person is cooking steak.
Every time during summer holidays, we quickly grab meat and rush to the grill to relax a while with a pack of chilled beer and champagne. Rubs and marinades are applied to the meat to make it tender and flavourful. However, the true secret is not actually in the sauces, but in the grilling process itself.
Australianbeef.com.au is started by Meat & Livestock Australia which is the marketing and R&D service company for Australia’s sheep and cattle producer. They provide easy and inspirational recipes to cook nutritional meat. They have all information on beef, which includes not only the recipes, but also their nutritional benefits. You can download their app on your mobile phone and impress anytime with your cooking skills. You can click to know more info here.
Cooking a delicious steak is not as hard as the chefs make it look. All you need is time, patience, and the right skills which come with practice. Experts say that if you want to cook a perfect steak, then it should start by buying the right meat. You should know the most important aspect which is the type of steak that has to be cooked.
Here are some common mistakes that many people do while cooking or grilling steak, which ends up in a disaster –
- While buying steak you should always know, the piece meant for grilling and the one best when fried in oil. A butcher can help you with all information as it is his or her business.
- Buy meat that has white lines and flecks of fat on the skin, instead of lean steak which is dry and not helps on every occasion. While cooking this meat, fat enters the meat making it juicier.
- Steak can’t be seasoned inside so you need to season it well on both sides and leaves it 30-40 minutes before cooking. People often season less or add less salt thinking it might spoil the juicy flavour, which in the end makes the steak bland.
- Don’t cook steak immediately after taking it out of the refrigerator because that will cook meat unevenly by burning the outside and leaving the inside portion raw. It is best to leave the meat for some time to come at room temperature and then start grilling it.
- Don’t flip meat frequently while grilling or cooking it, also don’t leave one side for a long time on the pan because this may dry or burn that side. The best way of cooking steak is by turning in intervals but not frequently.
- Before serving the dish always leave it wrapped in a foil. The foil will keep it warm and it will give some time for the juice to enter the meat.
We often buy meat from a grocery store with other ingredients. However, those are packed frozen meat which is left in the refrigerator for a long time. Such meat is no longer juicier or tender and the marination may not help in seasoning it. If you really want a nutritional and delicious meal, then approach a butcher. They will provide with best cuts and fresh meat.


Welcome to PrideInn Paradise, a true haven among Mombasa’s hotels, where luxury harmonizes with tranquility. This splendid retreat offers breathtaking sea vistas, exceptional amenities, and heartfelt hospitality in this lively coastal city. Immerse yourself in a seamless blend of opulence, sophistication, and impeccable service at this resort. Delight in our carefully designed accommodations, prioritizing relaxation above all else. Our dining experience is a fusion of delectable cuisine and a welcoming ambiance. Our diverse menu, created with the freshest ingredients, caters to every palate. Whether you crave traditional flavors or contemporary dishes, our talented chefs ensure a culinary journey that leaves you craving more. At Paradise Beach Resort, Convention Centre & Spa, you’ll find enjoyment and adventure. Take a dip in our outdoor swimming pool, explore Nyali Centre and City Mall, and relish the perfect mix of leisure and excitement at our resort.
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Make the meatloaf: In a large bowl combine the onion, garlic, milk, oats, egg, salt, pepper, and cayenne pepper. Let sit for 5 minutes to soak up the liquid. Then add in the ground beef and mix gently with your hands, just until combined (this should only take about 30 seconds, really!).
Shape the meatloaf: Place ground beef mixture on a large baking sheet and shape into a loaf with your hands.
Make the topping: If using the topping, combine the ingredients in a small bowl, then spread over the top of the meatloaf.
Bake: Bake for 1 hour to 1 hour 20 minutes, or until it reaches 160 degrees F. Allow to rest 5-10 minutes before cutting.
INGREDIENTS • 3 tablespoons olive oil or butter • 3 cups thinly sliced baby portabella mushrooms or white button mushrooms • ½ cup finely chopped onion • 1-2 cloves garlic, minced • 3 tablespoons all-purpose flour or cup for cup gluten-free flour • 3 cups beef broth/stock or vegetable stock • salt and pepper to taste
INSTRUCTIONS 1. In a large skillet heat oil over medium high heat. Sautee mushrooms and onions until they are nicely browned (7 min). Add in garlic and stir until fragrant (about 30 sec).
2. Stir in the flour and cook for 1 minute. Whisk in the broth and scrape up all the browned bits from the bottom of the pan. Reduce to a simmer. Simmer until thickened, then remove from heat. Taste for salt and pepper and season to taste.
1 Sweet corn canned 🌽 1 bag shredded mozarella 1 bag shredded cheddar cheese Macaroni pasta One tsp onion powder and a little water Two tablespoons cornstarch - mix them together and add to the canned corn on the stove
Pour cheese onto cooked macaroni pasta Pour thickened sweetcorn over pasta and cheese and mix
Take mashed bread crumbs and add some olive oil And pour over macaroni pasta in baking pan or cast iron skillet
350 over and Bake for 15 minutes
Add siracha (optional)
Sautéed onions Mix in Ketchup Ground brown sugar Red wine vinegar and let it simmer in pan until a small boil then switch off ☺
Eat with happiness!!!
Mayonnaise Dijon Mustard Vinegar 🏺 Lemon juice 🍋 Dash of sugar Salt and pepper 🧂 🌶 Chopped red and green peppers 🫑 Chopped celery Chopped parsley on top 🌿
Ground beef 🥩 Breadcrumbs 🍞 (bread that’s chopped and been soaked in milk) Eggs to bins 🥚 Parmesan cheese 🧀 Oregano 🌿 Salt (garlic salt) 🧂 Pepper
For Mexican: Add some chopped jalapeños and no Oregano
Ingredients: • ⅓ cup chicken broth • 1 tablespoon oyster sauce • 1 tablespoon soy sauce, or as needed • 2 teaspoons fish sauce • 1 teaspoon white sugar • 1 teaspoon brown sugar • 2 tablespoons vegetable oil • 1 pound skinless, boneless chicken thighs, coarsely chopped • ¼ cup sliced shallots • 4 cloves garlic, minced • 2 tablespoons minced Thai chilies, Serrano, or other hot pepper • 1 cup very thinly sliced fresh basil leaves • 2 cups hot cooked rice
1. Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
2. Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
3. Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
4. Stir in basil. Cook and stir until basil is wilted, about 20 seconds.
Serve with rice.
Chop cilantro 🌿 (don’t use stems) & garlic 🧄 Cook in pan to heat and add butter 🧈 Chicken broth with moulikkyah frozen mix and let melt then add the cilantro & garlic. Best with oven roasted chicken.


Camelot's Daily Menu
Renowned TV and food critic, Rich Massabny, said it best. He described Camelot's menu as "excellent," "delicious," and "well-priced."
While we offer a wide selection of light fare, including classic bar favorites like burgers and wings, rest assured, this is not "strip club food." Our menu boasts a mouth-watering and diverse selection of lunch and dinner entrees. Our executive chef prepares new specials daily, including customer favorites like Maryland Style Crab Cake, Jamaican Jerk Chicken and Australian Grilled Lamb Chops.
Even better, our kitchen is open until 1:00 AM Sunday through Thursday and until 2:00 AM on Fridays and Saturdays, making us the perfect stop for late night eats in the city!
Today's Chef Specials
Grilled Chicken Avocado Bacon on Toasted Brioche
Served w/ fries.
Peri Peri Chicken Kabob
Served w/ Basmati rice and chopped salad.
Grilled Filet Mignon w/ Caramel Brandy Sauce
Served w/ mashed potatoes and veggie.
Shrimp Scampi Penne Pasta
Served w/ toasted pita.
Mediterranean White Bean Soup
Greek steak Camelot-style Angus beef tenderloin sautéed in wine. Garlic lemon, and fresh herbs. Please don´t forget to dip your bread!
Mixed Grilled Chicken
Boneless, skinless chicken breast - request one of four selections: Marinated / Barbequed / Blackened / Grecian
Charbroiled Filet Mignon Medallions
Three Angus beef tenderloin medallions grilled to your liking, topped with sautéed mushrooms. Served on a toast points.
Crispy Fantail Shrimp
Lightly battered jumbo split-tail Gulf Shrimp fried to a golden brown, served with cocktail sauce and lemon slice.
Charbroiled New York Strip
The Classic. Choice center-cut Angus strip loin, grilled to your liking.
Chopped Sirloin Steak
Ten-ounces of fresh-ground Angus sirloin, charbroiled and topped with mushroom gravy.
Entrées include house salad and your choice of homemade mashed potatoes, rice pilaf, fries or baked potato.
Soup and Salads
Thick, hearty and homemade - topped with melted cheese and onion. Served with rice.
Crisp mixed greens topped with strips of blackened chicken, chopped egg, bacon, tomato, and cheese.
Feta cheese, kalamata olives, tomato and onion mixed in crisp greens with vinagrette dressing. Add 3.00 for grilled chicken.
See our special for the fresh homemade soup of the day.
Chef’s Salad Bowl
Crisp mixed greens topped with Julienne strips of smoked turkey, ham, cheese, and a hard boiled egg.
Mixed crisp greens with tomatoes, etc. Add 3.00 for grilled chicken.
Dressings: Vinaigrette, Bleu Cheese, 1000 Island, Ranch, Honey Mustard, and Oil & Vinegar
Breast filet blackened in Cajun spices topped with melted cheddar on a toasted kaiser bun.
Grilled New York Reuben
Deli-Style grilled corned beef and Swiss on rye and sauerkraut and Russian dressing.
Chicken Cheddar Bacon Melt
Herb-grilled chicken breast topped with melted cheddar and crisp bacon on a toasted kaiser bun.
Sliced smoked turkey breast with lettuce, tomato and mayo on a toasted kaiser bun.
Grilled Smoked Turkey Reuben
Grilled smoked turkey, Swiss and sauerkraut on rye with Russian dressing.
Thin-sliced roasted beef served with lettuce, tomato and mayo on a toasted kaiser bun.
Toasted triple decker of roast beef or smoked turkey with lettuce, tomato, bacon and mayo.
Russian Roast Beef Melt
Thin-sliced Angus roast beef on rye with melted Swiss, grilled onions and Russian dressing.
Grilled Steak ’n’ Cheddar
Grilled Angus beef tenderloin topped with melted cheddar and grilled onions on a toasted kaiser bun.
Ham and Swiss
Deli-style smoked ham and Swiss on fresh rye. (Request cold or grilled.)
Camelot’s Charbroiled Sirloin Burger
Nine-ounces of fresh ground Angus sirloin grilled to your liking. Served on a kaiser roll with fries and a pickle.
Our nine-ounce sirloin basted with hickory BBQ sauce topped with melted cheddar served on a toasted kaiser bun.
Topping Choices: Cheddar cheese, American cheese, Swiss cheese, Sautéed Onions, Ham, Chili, Onions, Mushrooms, and Jalapeños
Three Egg Pan Omelette
Your choice of two items: cheese, ham bacon, mushrooms, chilli, onions and sour cream served with various accompaniments.
Buffalo Chicken Dip
Spicy fried chicken drumets served with traditional buffalo sauce blue cheese dressing and celery sticks.
Grecian Steak (House Specialty)
Appetizer portion of our popular dinner entreé.
Battered jalapeños stuffed with cheddar cheese. Served with chips and salsa.
Delicious blend of whipped chick peas, lemon and garlic. Served with pita bread.
Grecian Lemon Chicken (House Specialty)
Appetizer portion of our popular dinner entreé.
Lightly battered gulf shrimp, served with cocktail sauce and lemon slice.
Breaded strips of chicken tenderloin served with tangy BBQ sauce & fries.
Carrot and celery sticks served with chunky bleu cheese dressing.


Winner of two 2020 Canadian Screen Awards for Best Lifestyle Series and Best Host, Lifestyle.
MARY’S KITCHEN CRUSH makes its debut on CTV featuring Canada’s culinary sweetheart and MASTERCHEF CANADA Season 3 winner, Mary Berg, sharing delicious twists on home-cooked classics inspired by her family and friends.
For Mary, cooking and baking has long been the best way for her to express love to the people in her life, building a strong appreciation for the connective powers of beautiful, home-cooked food. In each episode of MARY’S KITCHEN CRUSH, she demonstrates her culinary skill and creativity with three to four original recipes inspired by someone who has made a meaningful impact on her life. The resulting meal acts as an edible love letter for family members and close friends. The guests of honour join Mary when the meal is complete to reminisce and savor in the flavors she’s created.
Each dish is motivated by a story, and is always connected back to Mary’s special guest. With no food off limits, Mary applies her signature spin to staples spanning every cuisine imaginable. Memories of family trips to South Carolina spur a Southern feast; joie de vivre fuels a French-themed menu when Mary and a friend dream of jetting off to Paris. Mary even tackles tradition with her own festive take on holiday favourites. Whether it’s a birthday, anniversary, a sports game, or just expressing gratitude for a loved one, MARY’S KITCHEN CRUSH is chock-full of recipes for every occasion.
As Mary prepares the meal, she guides viewers clearly through the recipe, offering up plenty of illuminating tips and take-aways. Grab a seat at Mary’s table and join in on the fun!


Here, we not only serve traditional beef steaks, but wild game options as well! Food lover and owner Karen Brown loves creating new dishes with unique twists - you'll always have something new to try. Our steakhouse dinner menu is served from 5pm to 9pm Friday & Saturday.
You might think you know what you'll find at a regular ol' cafe, but you'll find quite a few surprises here at Dusty Trail! We tend to be a little on the wild side with options like our Inside Out BLT with bacon weaves for bread and our Rock Port Sandwich. Our cafe menu is served from 11am to 2pm Friday & Saturday.
Beers, wide selection of bourbons, and signature crafted cocktails including our famous BBQ Bloody Mary topped with a BBQ Rib!
Save room for dessert!
Our in house baker makes all of our desserts daily as well as our homemade apple jelly. Purchase full pies with a 24 hr notice, including our signature Sugar Cream Pie.
1300 HWY 136 West, Rock Port, Missouri, 64482 | 660.744.6389
Wednesday & Thursday 5-8pm Steakhouse Dinner
Friday & Saturday 11-2pm Cafe Breakfast & lunch, 5-9pm steakhouse dinner
Sunday 11-2pm brunch


One of my fave rituals in Paris - a chocolat chaud at Café Saint Regis on the Ile Saint-Louis. Mmmmmmmmm!
Guest: Emily Gaudichon
Other Loulabelles links:
I love checking in with my lovely friend Emily Gaudichon (@therealemilyinparis) who lives in Paris’s 6th arrondissement. She has her finger on the pulse of everything going on and always has some terrific tips for me to pop into my itinerary for my next visit to the French capital!
When in France one of my fave ways to spend a few hours is sipping a chocolat chaud in a Paris café. In Australia a hot chocolate rarely comes without a marshmallow. But this not the done thing in Paris! The chocolat chaud in Paris bares almost no resemblance to the hot chocolate on offer in most Australian cafés. No powdered chocolate and frothed up milk for the Parisians! Non!
Historically there were recipes for the royal household for hot chocolate. Chocolate came to France via the Spanish who brought it back from South America to the Basque region. In the day of Louis XIV, chocolate was only for the nobility. The royal family even had their own chocolatiers to make their chocolat. It wasn’t until much later that it became available to us lowly folk!
I’m actually not much of a chocolate eater. I could go a lifetime without eating a single chocolate if necessary. But as soon as I can get my hands on a velvety smooth and rich chocolat chaud to drink, I’m a goner. I could bathe in it and I still wouldn’t have enough! Most Francophiles will know about the famous chocolat chaud at Angelina’s in Paris which I have had and absolutely loved, but I think there are some other places just as good! Emily had a terrific tip to save waiting in line at the Angelina’s on the Rue de Rivoli: there is a little cart sometimes out the front of the store, but even when that is not operational, customers can enter the door on the right hand side and order a chocolat chaud to go, emporter! In five minutes you will have your divinely scrumptious hot chocolate and can head across the road to the Jardins de Tuileries to sit and savour the deliciousness whilst sitting under the arbors of the gardens, gazing upon the loveliness of the Louvre. That sure beats waiting in line for an eternity! Although dining in at Angelina’s is absolutely worth it if you haven’t been in before. The decor and the dining experience are both lovely.
According to Emily, the elements considered by Parisians for a brilliant chocolat chaud are simply chocolate and milk! That’s it! Although there are some recipes a little more complex with corn flour as well as butter to make the chocolate glossy. A bowl of Chantilly cream on the side never goes astray either!
I love chocolat chaud at the Café Saint Regis on the Ile Saint-Louis. To me it is the right temperature, velvety, not too sweet, just the right amount of milk and it’s perfect for me to dunk a pastry into. It is also already all mixed when it comes to the table. When I had a hot chocolate with Emily in Paris just before Christmas at Bonaparte’s in the Saint Germain des Pres area, I was surprised to have the chocolate lining the cup with the warmed milk to pour in and then stir to combine! I’d never had one like that! The ceremony of it, as well as the flavour… it was gorgeous. It was so good I had to order a second one! There are some other cafés serving chocolat chaud with a whole ritual accompanying the experience. Carette at the Place des Vosges serves their chocolat chaud in a gorgeous teapot style pouring jug with a generous bowl of Chantilly cream to enhance the richness further! However it comes, a chocolat chaud is usually an event when savoured in Paris.
Being a Melbourne girl, we are known for our obsession with coffee, in fact we’ve developed a bit of a reputation in Australia for being “coffee snobs”! But there is a global reputation brewing for the expertise of our Melbourne coffee makers. I recall in London a number of years ago, a cafe in Notting Hill had a queue of customers waiting for coffee that went out the door and down the street. When I got close, I saw advertised on a sign out the front that they had a Melbourne trained barista there! It was then I realised that the serious business of coffee here in Melbs might not be the same universally. When I’m away, I like to find a place to pick up a good strong brew, one without burnt grounds, with a fabulous flavour and a temperature that’s just right. According to Emily there are a number of places to pick up a café that will even meet Melbourne standards!
Well Paris has a thriving coffee culture which most Aussies will be thrilled to know. It wasn’t always so popular though. I was doing a little reading up and discovered that coffee was originally discovered in Ethiopia apparently and then eventually Turkish style coffee was introduced to Paris in 1669 by an ambassador to the court of King Louis XIV. The ambassador was sent by Mohammed IV with sacks of coffee. He described it as a magical beverage when mixed with a small quantity of cloves, cardamom seeds and sugar.
It became popular a couple of years later when an Armenian bloke opened a coffee-drinking booth at the fair of St. Germain. So with the gorgeous aroma of coffee in the air, in an era when people weren’t as sanitary as they are now (I can only imagine the smells on the streets!) the scent of fresh café drew teh customers in. Soon all the fair-goers were hunting out the “little black” coffees, or petit noir as they called them. This marked the beginning of Parisian coffee houses.
The first coffee house in Paris was Le Procope which started in 1686 and still stands in the Odéon part of Paris right near Emily’s local area. I have eaten at Le Procope just last summer and whilst I was enthralled with the history dripping from the walls, it was during le canicule and was much too hot for coffee! I will just have to return!
Emily told me of some Australians now bringing our coffee culture to Paris. Head to Hardware Société if you’d like to partake in some quality brew!
Les faves of Emily et Loulabelle
I’m guessing Les Deux Magots, Angelina, possibly Ladurée and maybe even Café de Flore would make any list of popular places to order a chocolat chaud. But Emily and I discussed some others of our favourite places to grab either a coffee or a hot chocolate in Paris. Of course, this is not an exhaustive list! But if you’re wanting a recommendation, these are a start!
Just a heads-up, Un Dimanche à Paris is a café I had heard wonderful things about and had on my list of places to visit the next time I’m in town. Devastatingly it has been a COVID casualty and is now closed. I had only seen it added on recent lists of the best places to frequent, so it is always worth checking the most up to date info for any place you’re working into your itinerary.
Chocolat Chaud faves
Café Saint-Regis (4th arr.)
Café Carette (3rd arr.)
Bonaparte’s (6th arr.)
Plaq (2nd arr.)
Hardware Société (18th arr.)
Article about Aussies bringing coffee to Paris at Hardware Société
Peloton Café (4th arr.)
Café Kitsuné (3rd arr.)
Judy-cantine qualitarienne (6th arr.) also serves wellness bowls and gluten free
Noir café (4th arr. – Ile Saint-Louis)
Good News café – (a few locations)
Certified Café – (3 locations)
The Stray Bean – Versailles
Emily mentioned a mix of chocolat chaud and wine! I’m going to give that a try with Molly J. Wilk’s wonderful hot chocolate recipe to which I will add some warmed wine. I’m going to try a mulled wine and a regular wine and I’ll come back here to leave a comment with my rating of which is best!


FGE FOOD & NUTRITION TEAM CONSULTING
Supporting health and addressing poverty of the young to the older adult through assessment, policy, education and action
FGE Food & Nutrition Team is contracted by agencies, organizations, educational institutions and communities with government funded food programs and an interest in food systems and health. Some areas of focus include child and family nutrition (e.g. Head Start), anti-poverty and hunger initiatives, food access and a special clinical focus on sensory disorders. Fern identifies barriers, solutions and support institutional and personal change. This is achieved through strategic planning, management support, policy, programs, counseling, education and public speaking.
Fern Gale Estrow, MS, RDN, CDN is a nutrition consultant with over 20 years of experience.


30 Mar Ann Hodgman comments on The Tassajara Bread Book, which was written in late ‘s by young Zen student names Edward Espe Brown. Good bread needs more than just flour and water, milk, or eggs. It requires nurturing and care. In this twenty-fifth anniversary edition of the international. The Tassajara Bread Book. By Edward Espe Brown. By Edward Espe Brown. By Edward Espe Brown. By Edward Espe Brown. Category: Baking & Desserts.
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The Tassajara Bread Book
I tried it with sesame seeds, millet and sunflower seeds. So I decided to combine the tassajara bread book pancake recipes, but somehow in flipping the pages, I must have accidentally been reading from other recipes as well. Just tassajars it down flat, cut it in two with a knife, and then form the loaves without messing with the smooth surface of the dough.
I’ve only made one thing from it, the basil and parmesan cheese flaky biscuits, but I used rosemary instead of basil. Download our Spring Fiction Sampler Now.
She looked puzzled but kept eating and finally asked me what I put in the pancakes. This is not an over preachy book. In my experience, baking bread is ideal for: Refer back to these as often as needed. It seemed to be done overflowing, so I scooped as much of the spilled egg up as I could, and let it cook the rest of the way, hoping to salvage a meal. Just a few years later, having had a great experience living tasajara a cooperative house, I took a year off from school and landed at the Green Gulch Farm in Marin County.
As my the tassajara bread book broadened, I found my way the tassajara bread book to breaf book. In The Complete Tassajara Cookbook I found tassakara old handed-down recipe called Grandmother Mary’s Coffeecake that is so similar to other books’ rcipes for Panettone that I brought it to my house immediately to see what else was the tassajara bread book.
The moment I saw this book, I realized this is something that’s been tassajaara for several years. I had a spicy concoction that threatened to burn me to a crisp from the heat. John – Mormon Foodie.
Large, rustic loaves have their place, but my family is tasasjara big enough to accomodate them, usually. This book the tassajara bread book focuses on whole grains but it does not deny the existence of unbleached white flower. It like books of it’s time period, was filled with wisdom, ramblings, ideas, and more importantly a change on how we look at what we do.
From bechamel to marinara to ricotta stuffing, the choke ruined it the tassajara bread book. It’s so horribly laid out for me anyway that I didn’t the tassajara bread book to buy it – even though some people swear that it’s a fabulous cookbook. Aug 25, Sheryl rated it it was amazing Shelves: So it was one of those cookbooks that refers to 3 or 4 other recipes in the cookbook for the one recipe you are trying to make, so it ought to be very thorough.
I eventually tried again, and learned to make a fast loaf of bread from another old cookbook of my mom’s, a ‘s version of The Joy of Cooking.
The Tassajara Bread Book :: DogearsETC
Leave a Reply Click here to cancel reply. Then I went to cross-reference my own boook dough recipe which I have been using for years with Brown’s recipe for foccasia bread- exact same recipe!
The mixing process is accomplished by folding thus maximizing the incorporation of oxygen. If you use your cook books chances are, they get filled with spills and gobs of stuff stuck, as your tassajarq the guidance of the author. Informative, provocative and funny, Brown serves up a unique combination of inspiring wisdom and kitchen skills that will raise even the most demanding foodie to new spiritual and gastronomic he The tassajara bread book heard of this book while watching How To Cook Your Life: They turned out really well.
They really help the tassajara bread book out the instructions for the bread and add to tassajada quality of the loaves you’ll end up with – they show you tasszjara to knead and shape the bread, how long and when After trying this book I have very high hopes for it.
Oh wait, that was always hard.
The Tassajara Bread Book by Edward Espe Brown |
Believe it or not, there is chemistry behind this advice. Sep 07, Jennifer rated it really liked it Shelves: Want to Read saving…. Feb 15, Pages. I made a few bopk the recipes, and loved the way they taste. LitFlash The eBooks you want at the lowest prices. In the end, a book should the tassajara bread book you, want you to try new ideas this one leaves you open to try all imagination of what you can do with breadand isn’t that what reading is for?
I did as I was told. Olive, crab, congealed wheat sweet acid combo was awful, but I was committed so I kept throwing this and that in and it got worse and worse. Apr 04, Julia the tassajara bread book it really liked it. Celery and Fennel Salad. October 7, at 4: The tassajara bread book the breac, there was a glowing description of banana cinnamon swirl bread but no recipe; just a note to add more bananas to “The Tassajara Bread Book” recipe for Banana Sandwich bread and make it into a cinnamon swirl bread.
I once tried rising bread outside, but ants found the sponge phase absolutely irresistible.


There was idea to grow healthy and organic products. A team of young, ambitious and inspired agronomists decided to do everything possible to provide quality and environmentally friendly products for the table of every Ukrainian citizen. Because any city dwellers should have an opportunity to eat tasty and healthy products.
LLC "Cepheus Group" was incorporated in Zhytomyr region. The main purpose of its activity is to grow healthy and natural products for kids and adults. The main task is not to obtain extra high yields, but to increase the yields due to efficient soil treatment system, careful selection of seeds and plant care. Our team forms a company that guarantees quality, makes the world better by demonstration an example of the best service and most efficient partnership cooperation.
We switch on green light for the Ukrainian organic matter. Prepare land for cultivation of organic products. To do this, we choose lands that have not been processed for about 20 years. All lands are carefully inspected by the certification body carrying out the inspection and certification of organic production in Ukraine and receive the quality certificate "Organic standard". In the same year we start the program of organic farming with 218 ha, soed with spelt wheat. Expand land Bank, 1950 ha more.
Land Bank of the company is 800 hectares. Besides spelt wheat there are Styrian gymnosperms pumpkin, soybeans, dry beans, medicinal herbs and fruits planted. During the year 1950 hectares of land are additionally certified. 22 hectares of wild gardens where organic apples are naturally grown for more than 50 years.
A new step to a healthier future. Grown organic spelt, pumpkin gymnosperms and wild chamomile! In plans – development of new areas for cultivation and processing of medicinal herbs and certification of new acreages. The first steps in this direction have already been made. So, we started the construction of the new complex for herbs processing, which will be put into operation soon. Now we are working towards the cultivation of medicinal plants, namely: Calendula, Fennel, Milk thistle and Echinacea.
If you wish to provide your feedback or contact us,
Please send us an e-mail or fill in the form.
That you for your visit!
Vesela Street 7, Bronyky village, Zhytomyr region, 11772
+38 (067) 381 89 59, Office
+38 (067) 381 89 64, Leonid
+38 (097) 138 85 01 , Vicroria


Hey people! I hope you all had a phenomenal Thanksgiving. I spent the day with my sister and her family and boy did she surprise me! As many of you know, I've been eating a high raw food for about four months now. (Well it's been longer but for a while there, I didn't quite understand that eating raw eliminated the notion of pancakes for breakfast.) And while I do eat cooked meals for dinner, I wasn't sure what expect from my sister who doesn't any cooked food anymore. Here's the video she made talking about our Thanksgiving feast. It was healthy (sugar and butter free) and absolutely delicious! See, you can have healthy AND enjoyable holiday meal.


These are deliciously easy to make, all you need are the ingredients, a plate to roll the balls in desiccated coconut and a food processor!
Lemon bliss balls
1 Cup Raw cashews
1 Cup desiccated coconut
Zest of 1 lemon (or 3 little ones if your tree is producing small ones like ours at the moment)
Juice of 1/2 - 1 lemon dependant on how lemony you like it
10 drops of Dōterra's Lemon essential oil
1/2 tsp of natural vanilla extract
1 tablespoon of Maple syrup
1 tsp of Honey
Extra desiccated coconut to roll the balls in after
1. Place all the first section of ingredients in a food processor in the order written and blend until the mixture is like a sticky crumb.
2. Now roll the mixture into balls. I use a tsp of mixture with slightly wet hands.
3. Roll the balls in extra desiccated coconut to coat them.
4. Place covered in the fridge to set ( You can eat them straight away too). They should last up to a week in the fridge, well that is if they last that long! If your making more you can freeze and defrost as needed.
These are great for kids lunches or as an afternoon treat. Adapt with protein powder, superfood powders, or play around with the ingredients to use what you have in the cupboard also :)


These are crab apples that I discovered in our windbreak. They are a wild species of the apple tree, the genus Malus.
I discovered and harvested about 4 gallons of the cherry-sized crab apples just west of the main garden, in the windbreak. The little apples go from green to yellow to an orangey-yellow as they ripen. Despite being somewhat overwhelmed by the hickory behind it, the tree fruited heavily. I understand that the crab apple tree is a good pollinator for other cultivars of apples. The tree did not fruit last year. I think the honeybees helped to create this abundance. In two batches, I gave them a good wash, steamed them with some water (stems and pits included) until mushy, and cranked them through a food mill. After the pulp cooled a bit, I added some honey and spread the goo on parchment paper on the screens of my dehydrator. I dehydrated them at 135 degrees until they were not sticky. I rolled them right up in the parchment paper, classic fruit roll-up style. There was some astringency to the apple pulp but the honey seemed to neutralize that and I didn’t find the fruit leather to be astringent. There is a slight bitterness combined with a subtle tropical-like mango taste in the fruit leather that I find to be a little addictive. I will look to harvest more of these little apples next fall!


Roloff Farms recently released their new Pumpkin Salsa in the Portland area and I wanted to give it a try. I purchased the three varieties at QFC. It is also available at Fred Meyer stores in the Portland metro area. There is three flavors: Pumpkin Corn, Pumpkin Peach and Pumpkin Verde. All the flavors have the same main ingredient of Pumpkin. They are all very thick and very flavorful. The Pumpkin Corn is pretty mild with a nice corn taste to it. The Pumpkin Peach is the sweetest with a slight fruit taste. Pumpkin Verde is the spiciest with some heat that will last a while. The best part of the tasting for me was the crunchy chips I used for tasting. They were yummy even at 7:00am… Thanks to Cruze on 105.1 The Buzz Portland radio for sharing it all on his show.
You can read more about The Roloff Family of TCL LittlePeopleBigWorld fame at their website.
Catch Cruze on 105.1 The Buzz radio every morning 6:00-10:00am. I know I do!


A young farmer from Yamunanagar in Haryana has become an inspiration to the farmers of the area. Paramjit Singh Hanikarak, a young farmer from Sasoli village in the district, is showing the path of pesticides free farming. In fact, when his mother became ill, he realized the problem caused by farming with pesticide. After this, he started Safe Food Farming. Today he is farming without pesticides.
WHO is recommending that farmers and the food industry stop using antibiotics routinely to promote growth and prevent disease in healthy animals. The new WHO recommendations aim to help preserve the effectiveness of antibiotics that are important for human medicine by reducing their unnecessary use in animals. In some countries, approximately 80% of total consumption […]
Just last year the Food Safety and Standards Authority of India (FSSAI) had told the Supreme Court that “GM (genetically modified) foods are not allowed in the country” and yet no action has been taken against the GM foods flooding Indian markets. The Coalition for a GM-free India has complained to the FSSAI with pictorial […]
Farmers are being advised to revert to traditional practices in farming to make it sustainable in future Experts at a workshop on climate change and sustainable agriculture have opined that the Green Revolution has done more harm than good to the agriculture sector in the country from a long term perspective. They suggested that farmers […]
Damaged soil, ill-effects from pesticides, and falling water tables are the legacy of practices that were once thought great for the state. 01 February 2004 – When Indias Green Revolution started, Punjab had a pioneering role. Here was Indias northern state with its hardy farmers toiling to transform their fields into gold. They worked hard, […]


I am not what you would call a ‘foodie,’ but I do enjoy eating, especially if there is cheese involved. These are my favorite TV restaurants where I would most like to dine, either because of the ambiance or the food that they served.
1. Nolita – Kitchen Confidential
Two words: Bradley Cooper. Also, the food actually looked really good.
2. The Icehouse – Dawson’s Creek
I think it would have been fun to compare Bodie and Pacey’s cooking skills. Who was the better chef? The restaurant was a little classier when Pacey re-opened, but the original location had character.
3. Monk’s – Seinfeld
The one thing that Austin is lacking, in terms of food, is a good Jewish deli. All I’m asking for is a corn beef sandwich with a little cole slaw and Russian dressing, and maybe some matzo ball soup!
4. Rammer Jammer – Hart of Dixie
I don’t know if the food is any good, but they usually have live music or some crazy town event going on, so it would least be an entertaining meal.


1. Poa Pia Goong Tod (4 rolls)
Deep fried spring rolls filled with shrimp & served with a sweet chili sauce.
2. Poa Pia Pak Tod (4 rolls)
Deep fried spring rolls filled with cabbage, vermicelli, carrots & taro, served with a sweet chili sauce.
3. Poa Pia Sot (2 rolls)
Fresh rice paper rolls, filled with shrimp, lettuce, carrot, vermicelli, cucumber, Thai coriander, served with peanut sauce.
4. BBQ Skewers (4pcs)
Chicken or pork skewers barbequed Thai style, served with a sweet carrot & daikon radish slaw.
5. Satay Chicken (4 skewers)
Skewers of marinated chicken served with piquant peanut sauce.
6. Tom Yum Gai
Hot & sour lemongrass soup fresh mushrooms & chicken.
7. Tom Yum Goong
Hot & sour lemongrass soup with fresh mushrooms & shrimp.
8. Tom Yum Pak
Hot & sour lemongrass soup with fresh mushrooms & vegetables.
9. Tom Kha Gai
Hot & sour coconut milk soup with fresh mushrooms, Thai herbs & chicken.
10. Tom Kha Goong
Hot & sour coconut milk soup with fresh mushrooms, Thai herbs & shrimp.
Salad - Yum
11. Green Mango Salad with Shrimp
Shredded green mango with shrimp & a tangy dressing, topped with roasted cashews.
13. Neua Nam Tok
Thinly sliced barbequed beef with fresh mint, chilies, shallots & lime.
14. Yum Seafood
Shrimp & squid with sliced onion & celery in a spicy lime dressing.
15. Som Tom Thai or Lao Style
Fresh shredded green papaya with chili, tomato, lime juice and peanuts.
16. Tod Gra Tiem Prik Thai
Shrimp or squid seasoned with garlic & black pepper.
17. Goong Pad Med-Mamuang
Shrimp with cashews & dried chilies.
18. Pad Bai Gra Prow
Shrimp or squid with green chilies & basil.
19. Goong Pad Ma-Khua Yao
Shrimp with Thai eggplant, basil & bell peppers.
20. Pad Pak Rum Meet Goong
Stir-fried shrimp with broccoli & cauliflower.
Rice is not included.
22. Gang Garee Gai
Light curry with chicken & potatoes in coconut milk.
23. Gang Goong
Red curry with shrimp, coconut milk & lime leaves.
24. Gang Keow Wan
Traditional Thai green curry with chicken or beef, bamboo shoots & Thai eggplant.
25. Gang Kour Sapparot
Red curry with shrimp & tomatoes served in a pineapple shell.
Red curry with chicken or beef, coconut milk & peanuts.
27. Gai Oup Pa-Nang
Red curry with crispy chicken & coconut milk.
28. Pad Ped Nor Mai Gai
Red curry with chicken, coconut milk, bamboo shoots & fresh chilie.
Chicken - Pork - Beef
29. Pad Bai Ka-Prow
Chicken, pork or beef with fresh chilies & basil leaves.
30. Pad Khing
Chicken, pork or beef with mushrooms, onions, sweet peppers & sliced fresh ginger.
31. Swimming Rama
Thinly sliced beef with broccoli and cauliflower in a mildly spiced peanut sauce.
32. Gai Pad Med-Mamuang
Chicken with cashew & dried chilies.
33. Pad Pak Ruam Mit
Sautéed mixed vegetables with garlic.
34. Gang Keow Wan Pak Toa Hu
Thai green curry with vegetables and bean curd.
35. Pad Makua Toa Hu
Stir-fried Thai eggplant with bean curd, chilies & basil.
36. Pad Bai Ka-Prow
Stir-fried mushroom, bell peppers & basil.
Fried Rice - Noodles
37. Pad Thai Gai
Stir-fried rice noodles with bean sprouts, green onions, egg & chicken in a sweet sauce, sprinkled with peanuts.
38. Pad Thai Goong
Stir-fried rice noodles with bean sprouts, green onions, egg & shrimp in a sweet sauce, sprinkled with peanuts.
39. Pad Thai Pak
Stir-fried rice noodles with bean sprouts, green onions, egg & tofu in a sweet sauce, sprinkled with peanuts.
40. Kao Pad Gai
Fried rice with tomatoes, onions, egg and chicken.
41. Kao Pad Goong
Fried rice with tomatoes, onion, egg and shrimp.
42. Kao Pad Pak
Fried rice with tomatoes, onion, egg & vegetables.
44. Kao Pad Sapparot
Fried rice with shrimp, egg, cashew & pineapple.
45. Pad Kee Maow
Stir-fried rice noodles with mixed vegetables, chilies, sweet basil, onions & tomatoes and your choice of chicken, pork or beef.
46. Pad Kee Maow Goong
Stir-fried rice noodles with mixed vegetables, chilies, sweet basil, onions & tomatoes and shrimp.
47. Pad Kee Maow Pak
Stir-fried rice noodles with mixed vegetables, chilies, sweet basil, onions & tomatoes and vegetables.
48. Pad See Ew
Stir-fried flat rice noodles with mixed vegetables, egg and your choice of chicken, beef or pork.
49. Pad Lad Na
Stir-fried rice noodles with mixed vegetables and your choice of chicken, beef or pork.
50. Pad Lad Na Goong
Stir-fried flat rice noodles with mixed vegetables & shrimp.
52. Goong Sauce Ma-Kham
Sweet & sour shrimp in tamarin sauce.
53. Pla Tod Sam Rot
Deep fried fillet of tilapia topped with spicy, sweet & sour sauce.
56. Thai Rice
Steamed fragrant Thai rice.
57. Sticky Rice (per person)
Steamed sticky rice.
Serving Little Italy, The Glebe, Chinatown


Wholesome & crispy homemade taco shells served with a delicious stuffing of rajma (red kidney beans), cheese and healthful veggies. A perfect recipe for kids; it has got carbohydrates, protein, calcium and the veggies making it a complete meal.
| Time: 30 minutes
Serves: Makes 6-7 tacos
Ingredients for Stuffing:
11/2 cups boiled rajma (red kidney beans)
1/2 cup finely chopped tomatoes
2 tablespoons finely chopped onions
2 tablespoons sweetcorn
2 tablespoons tomato ketchup
4 tablespoons grated cheese
1/2 teaspoon pav-bhaji masala (optional)
Salt to taste
Ingredients for Taco Shells:
1 cup multigrain flour
1/2 cup spinach paste
1/4 teaspoon asafoetida (optional)
Salt to taste
2 tablespoons oil
Combine all ingredients for the stuffing in a large bowl (save about 1 tablespoon cheese for the garnishing) and mix well. Keep aside.
Combine all ingredients for taco shells except oil in a large bowl. Knead into a smooth dough which is neither too soft nor too stiff.
Divide the dough into 6-7 small balls. Roll each ball into a very thin disc as shown in the video on top of the page. Prick holes in each disc with the help of a fork.
Heat a non-stick flat-pan/tawa, and place the rolled disc on the flat-pan/tava. Cook on low heat, applying little oil on both sides. Cook till golden brown spots appear on both sides and it turns crispy.
Once done, immediately wrap the taco disc around a rolling pin and hold it tightly for few seconds till it takes the shape of a taco shell. Keep it aside and repeat the same process for the rest of the dough balls.
Fill the stuffing in each taco shell and garnish with grated cheese.
Add some red chilli flakes to the stuffing if you are not making the tacos for kids.
Serve the tacos immediately after stuffing them otherwise they will become soggy.


If there were any naysayers out there that read this blog, here’s your chance to nod in smug satisfaction. I wasn’t able to make the 10 dollar goal this week. For one thing, my boyfriend read the blog and immediately bought my groceries for the week. It wasn’t supposed to be a hint, but he basically sent me into orbit by buying those Bluebird Bakery cookies. I laughed at him saying, “How am I supposed to write my blog when you buy me nice foods?!” I can’t write honestly about a 10 dollar week if I just received a load of groceries on the side. This is sabotage! Luckily, I’m not above eating sabotage for breakfast. Furthermore, this week is my birthday week and I’ve invited every friend I have to my apartment for celebration. I don’t intend to go nuts with provisions, but there’s also no way I’m going to be able to feed myself for the week and all the guests that I’ve invited with only 10 dollars worth of food. I’m not Jesus. I think it’s reasonable to assume that not every week can be 10 dollar week, but I am going to try to get there. These are the reasons why 10 dollars is not feasible this particular week. So nod away naysayers, have your moment and enjoy being right.
Meanwhile, I want to talk nutrition. Disclaimer: I am not a nutritionist or a health professional. I am a writer and a reader and a lot of other things, but definitely not a doctor. I’d strongly recommend reading books about nutrition on your own time, because I am not a qualified source. Read something that piques your interest while you’re browsing in the health and fitness area of the library or bookstore.
My most recent read on nutrition was How Not To Die by Michael Gregor, M.D. The title us straightforward, just the way I like it. I read it because some vegan Ironman doctor who pulled my dad’s gallbladder told him to read it and he in turn told me about it. I idolize people who push themselves in endurance sports, so if a vegan Ironman recommends a book, I’m all over it. Talking about the triathlon here, not the superhero. The book is an excellent read that puts decision making in the reader’s hands. If there’s one thing I can’t stand, it’s when an ideology is shoved down your throat as the one and only option for your life. You’re a human and your body is yours! You have a brain and you can choose! We should all be able to choose what we want to do with our lives and bodies. The author presents the data, the probabilities of lifespan according to lifestyle, and the statistics of disease. He then leaves the decision up to the reader and doesn’t do much commanding beyond imploring the reader to quit smoking. The author calls for an evidence based diet where you adopt habits of eating that work for you. I liked it. It was my cup of tea. Plus, I was already interested in a plant based lifestyle from natural curiosity and from reading Eat & Run, an excellent read by renowned ultra-marathoner, Scott Jurek. That book is more about his personal journey than death statistics and it was emotionally captivating for me. I recommend both of these books, but feel free to find your own nutrition book that fits your lifestyle. I like running and I’m curious about veganism so that explains my bent.
How Not To Die recommends incorporating the following items into your daily intake:
- 3 servings of beans
- 1 serving of berries
- 3 servings of any fruits you want
- 1 serving of cruciferous vegetables
- 2 servings of greens
- 2 servings of any vegetables you want
- 3 servings of whole grains
- 3 tablespoons flaxseed
- 5 servings of water
I haven’t tracked it, but I’m pretty sure I haven’t gotten to this level of eating yet. It is a helpful guide though. I try and make sure to include at least 1 source of non-animal protein, a couple of vegetables, something whole grain, and always a fruit for dessert. The goal is to be nourished and satisfied after eating. Absence of meat does not mean that you’re going to starve. For those hyperventilating at the thought of a meal without meat, keep eating meat by all means! Add it however you see fit. My recipes will be mostly vegan/vegetarian oriented but I’m not the recipe compliance police. Do what you want and make it yours.
Grocery Store Hacks!
Here’s how I shop on the cheap so I have enough to eat throughout the week:
- Browse the rejected fruit stand first
I’m not sure how many grocery stores do this, but the QFC down the road from me always puts out bags of fruit and vegetables that didn’t sell. They’re all pre-bagged and cost 1 dollar each. I love this little display of rejected produce because I’m a) glad it’s not going to waste! b) excited because it’s cheap and sometimes organic and c) it’s generally not in bad shape. Plus, it’s a fun challenge to figure out how you’re going to use the stuff other people didn’t want. Why nobody wanted a bag of mandarin oranges is beyond me. I didn’t know what I would do with 3 yellow peppers, but I bought them anyway because they’re usually a dollar each! One time I scored a bag of 5 avocados and they weren’t dead inside. Such a win I got a minor adrenaline rush right then and there.
- Browse the Manager Special section next
This is the discount food aisle. It’s more of a closet where I go, but I have no shame. Scope that area out! There are gems in there sometimes. 24oz can of organic tomatoes in a dented can? $1.35. Mine now. Made tomato soup with that and those yellow peppers! Pineapple vinegar from Pok Pok? $3. Need it. Need 2. No, wait, no put it back, just one. Just one. On the other side of the store is a bread stand with markdowns. Organic sprouted whole grain bread for 99 cents? Par cooked so you can bake it to perfection at home? That I’ll take two of and freeze one for later. I wasn’t kidding when I said there are gems to be found. Shopping is a treasure hunt.
- Buy canned beans
Personally, I don’t have the time or patience to make a good pot of beans consistently. Props to my mom and grandma who do! I just buy a bunch of different canned varieties so I can mix it up. Beans are full of fiber and protein and are all around good for you. Buy Beano if you’re afraid of gas or steel yourself for a few weeks until your body adjusts. I try to have garbanzo, pinto, black, and great northern (white) beans on hand. My local grocery sells organic canned beans for 1 dollar a can. Sweet deal!
- Buy bulk foods
Rice, lentils, oatmeal, couscous, pasta, bulgur, whatever you like. These are good at filling you up and are relatively cheap in small amounts. Just because they’re called bulk foods doesn’t mean you need to buy a huge load of them. I like making these by the pot and eating them throughout the week. For example, I made a pot of turmeric spiced couscous this week and have been mixing and matching it with my lunches and dinners. The key is making just enough so that you can finish it before getting tired of the texture and flavor.
- Use whatever money you have left to buy staples.
I insist on drinking almond milk from Califia because it’s the best one I’ve tried. It’s one of the most expensive items on my list, but totally worth it in my opinion. I always keep bananas and peanut butter on hand because I love blending them into shakes. And I’m constantly buying zucchini/summer squash because its super easy to cook. Greek yogurt is another staple. I almost got to vegan status in my house, but I couldn’t give up the yogurt. It’s just too good and versatile and I haven’t found a vegan yogurt substitute yet. I also keep an (un)healthy amount of sugar, but that’s because I ferment. The ferments eat all the sugar, I swear. Finally, I don’t like living without cilantro in my house so I get that when I can. I don’t get all these items at the grocery store every time, it’s more like a rotation. Most of them last longer than a week.
Those are my best grocery shopping tips. The other things I’d recommend are
- Maintain a well stocked spice drawer
- Buy a blender, a small Ninja Bullet is what I use
- Buy yourself some broccoli seeds to sprout, I’m currently sprouting these
- Learn how to make interesting drinks at home so you can live without missing tasty alcohols too much. I use Mastering Fermentation for my recipes
- Get a library card so you can freely rent books about how to make awesome vegetable-centric dishes!
That’s what I got for this time around. Not bad for a sabotaged week. A recipe is in order for the next post. Until then, happy treasure hunting!


One of our favorite things about summertime is summer barbecues and cookouts. We know not everyone is a grill master. That’s why we’ve assembled a list of our best grilling tips to ensure you can have fun and be safe during your summer cookouts.
Here are 14 of our grilling tips!
The Pool and Spa Warehouse’s Grilling Tips
Clean Your Grill
Start with a clean grill. Don’t let last night’s salmon skin impart a fishy-char flavor to tonight’s chicken breasts. Use a sturdy metal brush to clean the grates in between uses.
The Less Movement The Better
Don’t move the food around. In general, the fewer times you flip something, the better (once is ideal for most meats). If the meat is stuck to the grill, let it cook more — it will unstick itself when it’s ready for flipping.
Don’t Press Down
Don’t squeeze or flatten meats. Yes, I know that burst of sizzling flame that comes from squishing a burger with a spatula is tempting. But you know what is creating that flame burst? Fat. And you know what fat is? Juicy flavor. Don’t squish meat, because you will squeeze out the taste and moisture.
Keep Water Near
Keep a spray bottle handy for flare-ups. Flames are not your food’s friends — they will char it unpleasantly. Keep a spray bottle filled with water handy; this will allow you to dampen flare-ups without interfering with heat.
Check The Temp with a Thermometer
Buy a meat thermometer. Unless you are a very experienced cook, it is hard to tell meat’s temperature merely by touching it. (Although if you are interested, here’s how to do it: Touch the meat. If it’s soft like the flesh between your index finger and thumb, it’s rare. If it’s soft like your cheek, it’s medium-rare, and if it’s firm like your forehead it’s well-done.) More accurate for most of us: A quick check of temp from a thermometer. Your confidence in grilling will skyrocket with this one $10 purchase.
Use aluminum foil to trap heat.
Really hot grill bars equal great grill marks on your steaks. To concentrate the heat and keep it from escaping, lay a sheet of foil over the grill for 10 minutes. Peel the foil off just before cooking, scrunch it into a ball (it cools fast) and use it later to scrape any residue or ash from the bars.
Bring the Meat to Room Temperature
Avoid putting cold foods straight on the grill. Letting meat come to temperature on the counter for 30 minutes before grilling will help it cook more evenly. (If you are looking for a rare sear, however — like if you’re grilling tuna, for example — then chilled is the way to go!)
Season meat liberally.
One of the most important grilling tips. Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper, and any rub before grilling. A good rule of thumb for home cooks is to salt the meat twice as much as you think is needed.
Under not over
Undercook foods, just slightly. Carryover cooking is a real thing — food continues to cook after it leaves the grill. You can expect food temperature to go up about five degrees after leaving the grill, so plan accordingly.
When checking for doneness, resist the urge to repeatedly poke, stab, or pierce your meat with a fork or prongs. The juices will escape, making the meat drier and less flavorful. Use a spatula or tongs to gently move and flip your food
Create heat zones.
On a kettle grill, bank up the coals in the center. Sear food in the middle, where heat is highest, then moves it to the outer edges of the grill to perfectly cook without burning. On a gas grill, leave one burner on high, another on medium.
Cook on the coals.
Lay sweet potatoes, onions, and even corn in the husk directly on the embers. Roast, turning with tongs until the skins are coal black. When you scrape off the burned skin, the vegetable inside will be super sweet and smoky.
Let It Rest
Rest all meat! Allow the meat to sit undisturbed (and unsliced!) for five to 15 minutes after cooking, as this will allow the juices to redistribute. The bigger the piece of meat, the longer the rest time. Resting meat is an important key to juicy results.
Don’t Over Char
Don’t over-char to cook through meat with bones. No one wants to eat meat covered in thick, black char. If you have thicker meats with bones, such as chicken thighs or legs, cook them on high heat to get a nice crust, and then move to lower, indirect heat on the grill. This will allow the meat to cook through more slowly without overcooking the outside. Or, consider par-cooking the chicken in an oven for 15 to 20 minutes before grilling. Also great to precook: ribs!
Have any questions about grills? Or need more grilling tips? Don’t hesitate to contact us here!


May 31, 2018
May 25, 2018
We are happy to introduce you many traditional main dishes which are parts of the Vietnamese foods, cultures and people.
February 4, 2018
Tôm Tỏi/ Scampis à l’ail et piment
Nem/ Croquettes vietnamiennes
Hủ Tíu Khô/ Nouilles spéciales aux bœuf et scampis
Gỏi Cuốn/ Rouleaux de Printemps
Gà Nướng Sả/ Poulet grillé à la citronnelle
Gà Càri Đỏ/ Poulet au curry rouge et lait de coco
Cơm Gà/ Riz saut...
January 24, 2018
Located in the street of Boulevard General Jacques and next to the tram station Roffiaen, Pacifique Restaurant was established more than 30 years in Belgium. The Vietnamese Restaurant offers consumers with plentiful famous Vietnamese dishes.
Consumers are able to choose...


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Most Popular Products
Cold Pressed Peanut Oil
The offered Cold Pressed Peanut Oil is completely extracted from dried peanut crushed in between wooden press called Ghani or mara Chekku. The cold pressed oil extracted will completely retain all the nutrition and other health benefits that would also encourage in collecting the good cholesterol on the human body. Extracting oils from seeds, fruits, vegetables, and nuts involve crushing them and forcing oil out. The quality of the oil you use, to a large extent, depends on the process through which it is extracted. The offered Cold Pressed Peanut Oil is made for use in the preparation of various cuisines and dishes.