Over the past two decades, Australians have made eating out a way of life, with almost two-thirds of the population eating out at least once a month. With this culture in mind, is a food truck a good investment?
In this country, most restaurants, cafés and bars – be they bricks and mortar or mobile – are independently owned, as opposed to international or national food chains which is the norm in countries such as the US and the UK. And food trucks as an eating option have grown in popularity across Australia, with a plethora of online listings and apps showcasing what is on offer in specific areas. Whilst this information is positive, there are many elements to consider before investing.
Just like a fixed-location restaurant, a food truck or other mobile catering business is a great option for entrepreneurial people who understand food and the food and beverage industry.
An owner must be able to manage expenses and enter the industry as they would with any other – a solid business plan. In comparison to a restaurant, a mobile catering business does not have the prohibitive costs of rent (on what is often a multi-year lease); utilities, furniture, and inventory, however it does have the cost of the vehicle (which may require a multi-year finance loan); licenses and permits to operate, insurance, fuel, inventory and possibly a small number of staff. In most cases, the upfront investment in a food truck or other mobile catering business is much lower than that of a fixed-location restaurant, still all costs should be considered carefully.
An industry trends report states the Fast Food and Takeaway Food Services industry “has reported revenue growth over much of the past five years. As consumers have increasingly demanded health and premium food products over the period, industry operators have responded by expanding their use of fresh and high-quality ingredients, and by introducing new ranges of healthier and premium products. Additionally, declining discretionary income over the past five years has discouraged Australian consumers from purchasing expensive food from restaurants, opting for lower cost food from industry operators instead. These trends have contributed to rising industry revenue over the three years through 2018-19”
Revenue and profitability levels are dependent on many things including location, pricing, food quality, staffing levels, fuel and more. In the mobile catering industry, it is better for profitability levels if an owner is a chef or cook to save on the cost of having to employ one. Also, to know the industry – understanding trends, food popularity and ingredient availability to be able to adapt and guide the direction and success of the business. Our mantra is, when running a food truck business, profitability will be maximised if:
- the menu is simple,
- the pricing is reasonable,
- the food is delicious.
Maintaining a spreadsheet to compare costs to projective profits is a useful tool to have, enabling owners to forecast for the growth of their business. We have an excellent editable cost/profit spreadsheet for our clients that can assist with this, just ask us.
As with the restaurant trade, typically food trucks offer food service for lunch and dinner so like all hospitality businesses, the hours will be long, and owners will work hard. Having a passion for the hospitality industry is critical as owners are not only investing in a vehicle for the business but also time and a lifestyle, so it is important to enjoy it.
A mobile catering business offers the flexibility to provide variation in revenue streams. Unlike a fixed-location restaurant, a food truck business can meet their customers where they are, for example at festivals, events, markets, private catering, regular locations and whatever else they can think of. Moving with market trends is critical to all businesses and mobile catering is no exception, just slightly easier being on wheels and able to move to many locations.
If investing in a food truck or mobile catering business, it is always our recommendation to include a vehicle wrap. As a small percentage of the vehicle cost, it offers a whole lot of value as a marketing tool, serving as a mobile billboard for either a stand-alone business or one that is an expansion of an existing business. Standing out from the crowd in a festival or event setting is always going to help draw customers.
Is a food truck a good investment? In comparison to investing in a bricks and mortar food service business it is often less expensive, however just like investing in any new venture, a solid business plan, a unique offering, and an ability to manage costs is essential.


Ignite Ultra v is unlike any other vegan & vegetarian protein powder seen thus far. Several differences set it apart from others in this sector, including the ingredients, tub size & the gorgeous flavours.
Since the release of Ignite Ultra V in November 2011, Natures’ Whey has been busily dreaming up new & exciting formulas to stand side-by-side with Ignite Ultra V. Now after many months of research & development; rather than release just 1 new product, we are expecting the imminent release of 3 new products.
Natures' Whey produce quality nutritional supplements made solely from the finest vegan approved ingredients. Our patent pending process behind IgniteUltra-V derives high quality protein from peas, with other beneficial natural ingredients, such as Peruvian Maca, Creatine, Taurine and Threonine.
With over 40g of protein per 60g serving, IgniteUltra-V offers a very high protein ratio in comparison to most other non-whey and whey based protein all-in-ones and is perfect for all sports people.


Organic Cacao Tea
- Regular price
- Regular price
- Sale price
Made from the husks of cacao beans, this tea is rich in antioxidants, which help to protect the body against damage from free radicals and reduce the risk of certain chronic diseases. Additionally, cacao tea husks contain compounds that may help to improve brain function, mood, and overall well-being.
Some research suggests that cacao tea husks can also help to reduce stress and anxiety and may even have potential benefits for skin health.
With its mild chocolatey aroma and numerous health benefits, it's no wonder that cacao tea husks are becoming a popular choice for those looking for a tasty and nutritious beverage.
They're a natural source of antioxidants and minerals, and they have a gentle, caffeine-free profile that makes them perfect for any time of day.
Whether you're a tea connoisseur looking to add depth and complexity to your blends or you're just looking for a delicious and healthy way to indulge yourself, our cacao husks are a perfect choice.
Discover the magic of cacao tea!
HOW TO BREW
- 1-2 mini scoop of Cacao Tea per cup
- Water temperature 95ºC
- Infuse for 5 to 7 minutes
- Cacao Husks
(Cacao Husks from Ecuador)
Typical values per 10g:
- Energy 0.0Kcal
- Fat 0.0g
- Saturated 0.0g
- Carbohydrates 0.0g
- Sugars 0.0g
- Fibre 0.0g
- Protein 0.0g
- Salt 0.0g
Packed in an environment that also handles nuts, peanuts, sesame, seeds, gluten, soy, milk and sulphured fruits.
- Ships within 1-2 business days
- Standard £3.25
- Next Day (order by 12:00pm) £5.00
Free Shipping Over £30
Ancient civilizations, such as the Mayans and Aztecs, believed that cacao was a divine gift from their Gods that could give them strength, energy, and mystical powers, reflecting our philosophy to enhance well-being with cacao's benefits.


Thank you to all that participated in the Brisket Fundraiser to benefit TES. A special thank you to the cook teams for your time and genuine concern.
Come pick up a Whole Smoked Brisket, cooked by local cook teams on Saturday, August 10th, 2013 and Sunday, August 11th, 2013 for $50. Pick up is by appointment only!
For more information contact the following:
Tim Sconyers: 979-877-5364
Suzanne Sconyers: 512-466-3083
Deann Black: 713-416-4064


age inventory, manage tables as well as run reports. A well-designed restaurant POS system will make a huge difference on the profitability of your restaurant.
Built for restaurants, Toast can be used in any kind of restaurant: food trucks, hotel restaurant chains, fine dining restaurants as well as casual and bar, nightclubs, pizza joints, cafe bakeries as well as multilocation groups (enterprise stage). Customers are able to scan QR codes to get access to a digital menu and order using Toast. This allows for less contact between employees and customers. This is essential during the spread of the.
Clover is the top restaurant POS solution for fast service restaurants. Clover allows for shift control as well as table management. It also offers the ability to process gift cards online. Clover offers an app market, where restaurants can connect to third-party software such as Gusto Payroll, NEXT Insurance, QuickBooks, Time Clock and Adentro.
TouchBistro is a complete restaurant management solution that helps restaurants with inventory, food engineering, customer tracking, and floor management. It also comes with a CRM which allows restaurants to cross-sell or even upsell guests.


May also contain traces of Peanuts and NutsNot suitable for Egg and Gluten allergy sufferers
Suitable for Vegetarians.
May Contain: Barley, Eggs, Nuts, Oats, Peanuts, Rye, Wheat. Contains: Milk, Soya.
May also contain traces of Peanuts, Nuts, Egg, Wheat, Rye, Barley, Oats and Spelt.
Sugar, Cocoa Mass*, Whole Milk Powder, Cocoa Butter*, Lactose (Milk), Emulsifier (Soya Lecithins), Vanilla Extract, Milk Chocolate contains: Cocoa Solids 28% minimum and Milk Solids 14% minimum, *Rainforest Alliance Certified
For allergens, see ingredients in bold.
of which saturates
of which sugars
Suitable for vegetarians.
Store in a cool, dry place out of direct sunlight.
Don't Recycle: Pack.
Rainforest Alliance, People & Nature - Cocoa
Regulated Product Name


Fish Finally Given The Prime Position It Deserves At Öz Fish House
Whatever city in the world you visit you'll find a load of great steak houses. Places where there is a huge selection of steaks that are cooked (usually on an open grill) to your liking. Turns out people really love seeing what they are going to eat before it hits the flames. Fish is treated pretty differently. You'll typically find it in high end restaurants or as part of a menu, you'll rarely find whole restaurants dedicated to seafood and when you do they tend to be expensive and seriously snooty.
The good news is Berlin has a little place down on Oranienstr in Kreuzberg called Oz Fish Shop that ticks all the boxes and that will blow your fucking mind. I actually found it by accident having walked past it 100s of times when I was looking for sushi one evening. See it doesn't look like much from the outside, and unless you look a little closer you could easily mistake it for a cheap takeaway.
The concept is simple. You see the fish you want in the fridge and after pointing at it they'll grill it for you. There is every type of fish you could ever want and I could tell they were all super fresh. The fish itself is cooked on a huge open grill BBQ type thing where you see it simmering away in real time which does great things for your appetite. The side orders could do with a little work but the salad was decent. When my fish did arrive it was one of the tastiest things you could ever imagine, so simple with a little lemon and that wonderful fresh BBQ taste. Totally clean eating.
I hate a can of spezi with mine and the whole thing cost less than 20 Euros. This is my sort of eating and I just wish the place had more customers. It deserves to be absolutely rammed to the roof with people queueing out the door. In fact they should open a chain and bring this concept to every city in the world because I'd be eating there every single night.


06 December 2019
Discover precision cooking with Sous Vide from Gaggenau with McNally
Sous Vide is a method of cooking previously exclusive to the finest restaurants whereby food is vacuum-sealed and heated, using steam, to a precise internal temperature. The process heats food gently at a controlled temperature ensuring exceptional results.
Sous Vide cooking is now available for the discerning home. The Gaggenau 400 series appliances, with the addition of the vacuuming drawer, transforms the exclusive Combi-steam oven into an even more versatile and indispensable part of the connoisseur kitchen.


FREE Mediterranean Diet Workshop
Free 2-hour workshop!
Learn how to apply the Mediterranean diet to enjoy good food and improve your health…
Colorado State University Extension is offering free 2-hour workshops focusing on the Mediterranean diet. Delivered by your local Extension agent, Sheila Gains, the workshops will help to answer your questions about key characteristics of the Mediterranean lifestyle and how foods in the diet contribute to health. After attending one of the workshops, we hope you leave with strategies for incorporating Mediterranean foods and habits into your life!
Choose the workshop that works best for you!
- April 11th, 1:00-2:00 PM, Koelbel Library
- April 12th, 1:00-2:00 PM, Castlewood Library
- May 2nd, 6:30-8:30 PM, Arapahoe County Extension Office
What Will You Learn?
- The key characteristics of the Mediterranean lifestyle
- How foods in the Mediterranean diet contribute to health
- Strategies for incorporating Mediterranean foods and habits into your life
Try fresh homemade hummus – FREE SAMPLES!
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COMMENT, Like, Follow & SHARE @I70Scout
Air Quality Health Advisory for Blowing Dust
Issued for portions of northeastern Colorado Issued at 2:30 PM MST, Friday November 23rd, 2018Read More
CPW celebrates Fresh Air Friday on Nov. 23
DENVER – Colorado Parks and Wildlife is renewing its tradition of opening its parks toRead More


Sugar Kicker #2: Chocolate Avocado Pudding
Ok guys – The Banana ice cream was more of a “one-size-fits-all dessert, because who doesn’t like Bananas?
This one might be more for the adventurous of you…. or those who really like avocados, like me. I’ve been told by some that this is a delicious alternative to other creamy, sugary treats. Aaaaaaaand I’ve been told that my taste buds are warped. There are a few *key* things that make this recipe work in my opinion, of which these items have been starred:
– 2 *chilled* ripe avocados (The ones on the left are perfect – the one on the right is a little over-ripe for my taste.) Scoop em out, and throw them in your food processor, VitaMix, or any *high-powered* blender.
– 1/4 cup *good* unsweetened cocoa powder. Ain’t no Hershey’s gonna cut it here, if you want it to taste like something you want to eat.
– *1 TB coconut oil.* Makes it smooth and creamy, and adds a little rich sweetness.
– 1/4 – 1/2 cup honey. Depending on your taste and how sweet you like it. Careful, a little goes a long way, so start with less, and add more if you want.
– 1 tsp. *real* vanilla extract.
– 1 ice cube. For some reason, this recipe tastes sooooo much better cold.
Throw all this in your food processor, VitaMix, or any *high-powered* blender, and blend it till its smooth and creamy. If it tastes chalky, add a little more honey and vanilla. If its too sweet, add a little vanilla and a pinch of salt. It’ll look something like this:


Giving, Learning and Acceptance Gardens
In 2013 we started “The Giving Garden” at the Massad Family YMCA with a grant from The CarMax Foundation. The garden was 30 ft. x 30 ft., wheelchair accessible, with raised beds and a garden shed. In 2014 we began a garden expansion to increase the size to 60 ft. x 60 ft., added additional raised beds, fencing and a small greenhouse, thanks to money donations from NextCare, discounts from Lowe’s, and donated time from Eagle Scout Troop 1410. In 2015 we will be completing our expansion project by adding more raised beds and trees as well as adding a “Sensory Garden” area inside “The Giving Garden”. It will be in raised beds with: bright colored items and interesting shaped plith a scent and plants to taste. Also in 2015, a second garden was added to our Ron Rosner Family YMCA and is named “The Learning Garden”. In 2016 Caroline Family YMCA added the “Acceptance Garden”.
The Giving Garden has been a big success. Our garden has promoted healthy eating and access to nutritious, organic foods while learning gardening skills and the stages of growing produce from seed to feed and back again in our youth and special needs programs. The financial assistance families in our youth programs are able to eat healthy produce from our garden. We also have been learning about giving by donating healthy produce to The Fredericksburg Area Food Bank, Hazel Hill and Stafford Junction throughout the growing season. On Fridays, during the growing season from 10-1, we offer a “Free Produce” table in the main lobby of the Massad Family YMCA.


GLUTEN free labels are rapidly increasing in cafe cake selections and lots more non-wheat bread brands are appearing in the supermarkets, but dining out can still pose a problem for coeliacs.
Although gluten-free options are available at many restaurants, some gluten-free meals can be compromised by cross-contamination.
The gluten free diner has had no way of knowing which eateries follow best practice for gluten-free food preparation, posing one of the biggest challenges faced by people with coeliac disease.
Currently there is no cure for coeliac disease and the only medical treatment is to follow a strict gluten free diet for life.
A recent study by Coeliac Australia showed that 60% of its members avoid eating out because they do not trust restaurants to offer meals free from contamination.
We spoke to coeliac food blogger, Renee from @glutenfreelivinginqld to find out more about coeliac disease and how to still eat out in style.
What is coeliac disease?
Coeliac disease is an autoimmune disease, and Coeliac Queensland describes the disease as follows: "In people with coeliac
disease (pronounced "seel-ee-ak”), the immune system reacts abnormally to gluten (a protein found in wheat, rye, barley and
oats), causing small bowel damage.
The tiny, finger-like projections which line the bowel (villi) become inflamed and flattened. This is referred to as villous atrophy.
Villous atrophy reduces the surface area of the bowel available for nutrient absorption, which can lead to various gastrointestinal and malabsorptive symptoms”.
How does coeliac
disease affect your life?
The only treatment for coeliac disease is to follow a strict gluten free diet which means I spend a lot of time reading ingredient labels, giving waiters the third degree on what's in a meal and how food is prepared to limit the risk of cross contamination, and spending loads of money as the cost of gluten free foods can often be more expensive than the "regular” versions.
There's also having to say "no thank you” to the free biscuit with your coffee or wanting to have everything but the gluten free option on the menu!
Despite my options now being limited, since being diagnosed I get so much more excited about food! I think it still surprises my friends and family about how excited I get just to eat a gluten free donut! I can definitely attest to the old adage, absence makes the heart grow fonder.
Are restaurants catering more for coeliacs in Ipswich?
There has definitely been an increase in the number of restaurants catering for coeliacs across South East Queensland in the past few years, and so too the number of gluten free products stocked in supermarkets.
Unfortunately there is still a lack of awareness over the issues caused by cross contamination, so whilst a menu might indicate something is gluten free, it's still important to have the conversation with the waiter about how the food is prepared.
Why did you set up your Instagram glutenfreelivinginqld account?
Eating out can be a particularly stressful time for coeliacs due to the risk of cross contamination and lack of awareness about the disease.
If you're asked if "gluten” is in rice, that's a good indication to choose another restaurant!
When I was first diagnosed, I sought recommendations on where to eat safely but I found this very hard to find!
I figured other coeliacs had the same issue, so I started taking photos of the food I ate and posting it on social media as a kind of public service to other coeliacs!
It's important to note that my posts are based on my personal experience.
I always encourage people to ask questions before they dine as the waiter I had might be different to who they deal with.
"Or there might be a different chef working that day who doesn't have the same experience in dealing with somebody with coeliac disease.
Coeliac Australia has an endorsement program for products and restaurants so this is also a great resource to refer to when looking for recommendations.
Great gluten free places to eat
This cafe is tucked away from the main road overlooking the construction of Greater Springfield, where you can relax and enjoy your coffee, breakfast or lunch, and has many gluten free options.
There is also a BYO alcohol option for those who would like a drink with their meal.
Find at 145 Sinnathamby BLVD, Springfield Central. Call (07) 3470 0555, go to facebook.com/Springfield LotusCafe
Nourish Real Food Cafe
Nourish feels homely and warm and is dedicated to bringing healthy alternatives to old fashioned favourites.
There is a focus on organic, ethically-sourced and sustainable produce, with the menu rotating according to availability of produce.
However, you can always expect to find a range of gourmet sandwiches and salads, made fresh each day, gourmet burgers cooked to order, as well as a variety of house made sweets and guilt-free treats. Find at 160 Brisbane St, Ipswich. Call 3143 1566, go to nourishrealfoodcafe.com
Char'd - PA Hotel
Char'd is known for its big servings and great service, but perhaps the fact it has a decent gluten free menu is less known.
Any suburb in Brisbane would welcome a steakhouse like this.
It's spacious, atmospheric, and there is plenty of onsite parking, and places to have a quiet beer.
Find at 170 Brisbane Rd, Ipswich. Call 3282 1577, go to char-d.com.au


On this, our most wonderful day, I am snowed in at home near Boston, dreaming of my favorite past pizzas. Here is a hastily compiled list of memorable pizzas from my life. I’m sure some are missing but these are the ones that come to mind on this cold Thurdsay morning.
From growing up in East Aurora, New York, I’d be remiss if I did not mention Pasquale’s first – they are still around and still awesome. I grew up eating their pizza as well as that of the cardboard-like stuff from Wallenwein’s and also the awesome stuff at the since shuttered Uno’s Pizza (no, not that Uno’s chain) that was situated next to the East Aurora Middle School.
In high school, I was lucky enough to get a job at La Paloma Restaurant in Alden, NY. I started out washing dishes there but eventually was allowed to participate in the pizza and sub making. La Paloma had some of the best pizzas in the area, and I took part in the painstaking process taken by the DiChristina family on a weekly basis to make the dough, shred the cheese, and prep the wings and other food required for an awesome small-town Italian restaurant in the 90’s. Though the elder DiChristinas have both passed, the restaurant was run by their son Frank, and now their grandson. Absolutely worth stopping by if you are ever on Rt. 20 in Western New York.
As an adult, I branched out to the City of Buffalo and ate some great pies at Bocce Club Pizza, Just Pizza, and of course, La Nova Pizza (delivers anywhere in the country!) Finally, at both the North Buffalo and Williamsville locations of Romeo & Juliet’s. The last of those became our go-to when we lived over there and this was some of the best pizza to be found in Buffalo (and also some awesome service and a nice restaurant).
Here in Boston, pizza is a different game. There is a greater variety of styles and varieties of pizzas and pizza restaurants. Nothing will replace my Buffalo pizzas, but there are still some awesome and sophisticated places out here. Starting out with an oddball but really, really great place called Emma’s Pizza. Gwen worked there for many years back in the early 2000’s and they treated her like Family. From the owner to all the longtime employees, Emma’s was always the best room for a meal of their cracker-thin crust pizza with a wide variety of ingredients. Sadly, their main location closed down a few weeks ago and they are only open at their South End location offering delivery and take-out. Make sure you stop there if you are in the area!
I can’t get away with Boston Pizza overviews without mentioning the ever-present Pizzeria Regina. Though other pizzerias in the area could be more ‘authentic’ than this place, they still have arguably the best and most accessible Neopolitan pies in the area. For the best Regina experience, visit their original North End location – the pizzas are the best there and it is a truly unique dining experience.
Other Boston pizza places worth honorable mention are Stoked Woodfired Pizza, founded by a former member of Letters To Cleo, also All Star Pizza Bar, an offshoot of All Star Sandwich Bar and the East Coast Grill, Charcoal Guido’s over here in Waltham, MA, and Max and Leo’s in Newton – another wood-fired pizza place.
Since I’m sitting at home today, resting up and taking care of homework and housestuff, I have time to perform an oven self-clean and also defrost some emergency-dough. I always keep some spare Wegman’s pizza dough in case of snow emergency! So tonight, we will be stuck in the house, improvising some pizzas to celebrate National Pizza Day 2017. Too bad I didn’t have any emergency wings in the freezer, but that’s for another holiday anyway.
Lastly, I can’t recommend this book enough. It is a great pizza book by a great baker, Peter Reinhart. His ‘The Bread Baker’s Apprentice‘ is still my #1 cooking book. This book, ‘American Pie‘, first covers his trip to Italy and describes Neopolitan pizza in good detail. Then it goes along to give pizza recipes, tips, and you can bet this has all been vetted before being published.


For our Owners’ Dinner this August we went to La Grotta. If you are looking for the best Italian Restaurant in Atlanta this is it. Christian and his family have owned and operated the restaurant for 33 years and it has one of the coolest environments that you will find in Buckhead. We had a great time and the food was phenomenal. We had a great turnout including a coupe of our customers that are usually out of town for our get togethers. Here are the pictures.


MARISCAL&SARROCA offers the best gourmet foods from Spain. We invite you to travel with us throughout Spain. Our selection combines quality, professionalism, health and pleasure. MARISCAL&SARROCA has sourced fine foods from Spain, traditionally produced and full of healthy properties. We have chosen the best Iberico jamon from Huelva and Salamanca, the tastiest chorizo from Salamanca and the very special cecina (beef ham) from León. Enjoy the most delicious extra virgin olive oil varieties, which range from the arbequina type in Aragón, to the saffron infused one or the unique and very exotic olive oil with gold leaf. Our wide selection of cheese varieties offers great tastes from different regions. Cow’s cheese from Asturias (Afuega’lPitu),the traditional goat’s and sheep’s cheese from the Moncayo area, or hand-made cheese from the mountains of Albarracín, Teruel, both in Aragón.
An additional element for a perfect dish platter will, no doubt, be the quince paste from Murcia, either in its more traditional form, or in its new varieties with orange or with walnuts. The final touch of sophistication will be provided by the saffron.
Turn our fine foods into a perfectly harmonious meal, full of the vibrant colours from Spain: red from the ham, chorizo and cecina, gold from the best olive oil, and pure creamy white from the cheese. Succumb to the spell of the flavours that the sun produces, adorn your table with the Spanish gastronomic jewels that MARISCAL&SARROCA has sourced for you. Enjoy new gourmet experiences, and feel the excitement of the perfectly rounded flavours which we can provide you with.


Until the 31st January we will be working with the charity The Felix Project to raise money for the redistribution of food to fight food waste and starvation in London.
1.5 million adults in London struggle to afford to eat every day, 400,000 children are at risk of missing the next meal. Meanwhile, our food industry generates 3 million tonnes of good, edible surplus food each year. As such, The Felix Project, a London-based food redistribution charity set up in 2016, is determind to tackle both issues.
“We rescue good, surplus food from the food industry that cannot be sold and would otherwise go to waste. This is high-quality and nutritious, including a high proportion of fresh fruit and vegetables, baked goods, salads, meat and fish. We collect or receive food from over 539 suppliers, including supermarkets, wholesalers, farms, restaurants and delis.
We then sort and then deliver this food to almost 1000 front-line charities, primary schools and holiday programmes in London. That way, food that would have gone to waste is reaching vulnerable people, homeless, people with mental health or those who simply cannot afford to buy regular, healthy food.”
The Felix project was set up in the memory of Felix Byam Shaw, who passed away from Meningitis in 2014. His Father wanted to honour Felix’s memory by forming the project, and was inspired by his compassion for those without his advantages in life.
Throughout January, D&D London will be adding a £1 voluntary donation to every customer’s bill, so The Felix Project can continue to help support food redistribution and end hunger poverty in London this January.
Please join us in helping to raise money in Felix’s memory by supporting The Felix Project this January.


Spinach. One of the most delicious leafy greens on this planet. Unfortunately for me my family does not agree with this statement. I love it. My family...well, they don't love it.
On my last trip to Costco I splurged and bought an entire Costco-sized container of spinach knowing full well that I would be eating it all by myself. That was until I invented a secret recipe weapon that hides the spinach so that no one knows it's in there. Genius. I know.
My grandma bought me the Bob's Red Mill cookbook for Christmas and it is full of all sorts of unique and healthy recipes that seem fairly easy to make. The last time I was at Bob's I bought a package of Chana Dal. If you are anything like me then you might have seen these words on a menu in some Indian restaurant before, but not really known what it is. Essentially it is a bean that looks like a split pea, but acts more like a garbanzo. A great thing about this food is that it is low on the glycemic index which translates to keeping your blood sugar at more of an even level so you don't get the hunger spikes throughout the day.
So I set out making the Bob's recipe. Here is the original recipe.
Chana Dal with Spinach
1 tsp veg oil
1/4 tsp cumin seeds
1 onion finely chopped
2 green chilies finely chopped
1/2 cup dried chana dal soaked in water for one hr and drained
1/4 tsp tumeric
salt to taste
1 tsp nutmeg
1 tsp coconut
1 bunch of spinach chopped
1 TB freshly squeezed lime juice
For a few reasons, I deviated from the recipe. A) I have trouble following any recipe without improvising. B) I didn't have tumeric C) When I got done putting it all together it was not as saucy as I wanted it to be to go over rice. So here is my modification of Bob's recipe.
Chana Dal with HIDDEN spinach
1 tsp veg oil
1/4 tsp cumin
1/4 tsp dried mustard
1 onion chopped
2 cans of green chilies
1 cup dried chana dal soaked for an hour
1 tsp nutmeg
1 quart of tomatoes
2-4 TB of dried curry
A whole bunch of spinach chopped up as tiny as possible with my hand blender
I fried up the onions until brown and added the chilies in for a few min. Then I added everything else in the pan and simmered for about 10 min. Then I had to leave to take my daughter to gymnastics so I quickly threw it in the crock pot on high and left it for about an hour and 20 min. When we got home it smelled delicious.
To put on top, I made a dip that also had spinach in it. I used a small amount of Vegenaise (dairy-free mayo) and blended up one medium sized tomato with another large bunch of spinach until it was like a dip. I also used a little bit of vegetable salt and pepper. Then with sliced lime to squeeze over top, sliced avocado, and rice to go underneath, dinner was ready.


Fat Free Vegan Recipes:
Bringing you the best fat free vegan recipes, get ready for this month’s featured recipe: a healthy and delicious main dish! I know lots of us are always looking for easy vegan recipes for dinner. This version is oil-free and automatically gives you even more reason to have seconds, as it is baked, not fried. You can serve the eggplant on top of fresh spaghetti, or for a more healthful option, you can lay it over a nice bed of spinach. Thanks for checking out my featured recipe. For more fat free vegan recipes, click here.
Let me know how it turns out!
For videos of each featured recipe, subscribe and watch more on my YouTube Channel: youtube.com/TakeMyVeganity
[ultimate-recipe id=”24″ template=”default”]


472 9th Ave, New York, NY 10018
November 17, 2017 @ 07:30 PM
November 17, 2017 @ 09:30 PM
Jai Jinendra, NYC! We are so excited to kick off the 2017-2018 year with our annual YJA National Dinner on Friday, November 17th! Join us to connect with other Jains in your area and get a taste of international cuisine. Dinner will be at Thai Select (472 9th Ave, New York) at 7:30 PM. If you have any questions, feel free to contact Mahima Shah (732-299-1850), or Mansi Shah (email@example.com). Please remember to bring about $15 - $25 for food and beverages. We look forward to seeing you there!


Our CBD -Infused Calm Energy Wellness Brew is delicious and effective. The blend of top-quality ingredients from all over the globe is unique and wonderful. You will wonder how you lived without it!The concentrate also makes a delicious mixer or mocktail when blended with hot water or sparkling water. The 4 ounce "bar bottles" are $8.99 each for 2-4 servings.
This amazing blend of herbs, juices and decaf ground green tea not only boosts your immune system, helps you fend off colds and flu and reduces recovery time significantly, but it also provides all the benefits attributed to CBD's which include contributing to calm focus, decrease in depression and anxiety, reduction of seizures, pain management...and it can help with sleep. You can choose the 4oz Superset or the 8 oz pre-blended grab and go beverage.
This Pack contains 6 containers, each with 25mg of CBD. Each container has a full serving of Elderberry extract, Hibiscus, Tamarind, Lemon Juice, Ginger, Pineapple Juice, Moringa, Decaf Ground Sencha Green Tea, Ceylon Cinnamon, Ground Hemp Seeds, Real Vanilla and many other high-quality ingredients for the sophisticated consumer who recognizes the anti-inflammatory and anti-oxidant benefits of this blend. This is a fantastic daily support for the body. (It also makes an amazing mixer.)
These handy (TSA size approved) stick packs are great to take along when traveling! Throw them in the freezer for wonderful popsicles, drink them straight for a tasty boost, or squeeze them into a hot cup of water or a cup of cold sparkling water.
Our all-natural, gently caffeinated immune-boosting tea and juice herbal concentrate
You can take a shot every day to maintain vitality or mix this with a cup of hot water, a cup of sparkling water, or freeze it as popsicles which are great for a sore throat. It's also an amazing cocktail mix.
A case of our Calm Energy Wellness Brew provides 48 servings of this Immune-boosting tea. It's great to have a case on hand, to protect your family in case you are exposed to colds and flu. This is a must-have for those who work in high-exposure fields like airlines, dental offices, schools, hospitals and other areas with significant contact. It's also enough to keep your system charged for a couple of months, or to just have a delicious cup every morning to start your day perfectly!
$49 Special Price (Regularly $55)
This is a great way to sample all 3 of our amazing teas, in order to try them at optimal times -- The Calm Energy Wellness Brew is perfect for morning and afternoon, while the CBD-Wellness Brew helps you relax and kick back and helps you enjoy a good sleep.
This tea has all the Immune-boosting agents, a full dose of ground green tea and is ALSO fortified with liver-supportive herbs like Milk Thistle and Hibiscus, anti-Inflammatory agents like Turmeric and has bio-abaliable vitamins specifically formulated to replenish those depleted by alcohol, including Thiamine and all the B-complex, Magnesium, D3-K-2, Selenium and is full of naturally great traditional herbs to boost the immune system.
Either item also come is a six-pack for $44
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These handy TSA-approved packs are great for travelers, for backpackers and those on the go. They contain essential vitamins and minerals, antioxidants, tea and juice, in this tasty concentrate that is convenient to carry along, to toss in the freezer for a popsicle,
The Cold Comfort Kit has 2 bottles of each variety of Immune*it-Tea, plus a mix-pack 6 pack of stick packs concentrate to chase colds and flu away.
Studies have shown the ingredients in our tea significantly speeds recovery of colds and flu. An ideal regime is to have some Wild Child Revitalizing Elixir first thing in the morning, a serving or two of Calm Energy Brew during the day, then a warm cup of CBD-Infused Wellness Brew, to help with a good night's sleep.
it's smart to keep a Cold Comfort Kit on hand -- just in case so you can act fast when colds and flu circulate.
The Cold Comfort Kit is perfect to send to your kids who are far away -- in college, away in the Military, with their other parent, or all grown up and taking care of their own sick kids!
Sending a Cold Care Kit is an effective, concrete action you can take that is genuinely helpful, to show you really care. It's the next best thing to being there!
Your elderly parents will also feel loved and cared for when you send them this truly effective remedy. It's like sending your love in a bottle!
The Care Kit makes a great gift when friends/family have loved ones in the hospital. It's more thoughtful than flowers because it can support the immune-system so they don't get run down, and may help them stay well during difficult times.
Buy one for your loved ones far away. We will ship it for you, and will include a special message from you.
Buy one for yourself to practice good self-care.
The Cold Comfort Kit is a wonderful way to try all 3 Teas so see just how good it is!
Our Trademark Blend of Anti-Oxidant- Rich ingredients, Juices and Ground Green Matcha Tea for calm energy, immune-boost & overall wellness. Makes a great cocktail mixer as well.
This 6-Pack contains (3) 8 ounce bottles of the Wild Child Revitalizing Elixir Concentrate
and (3) 8 ounce bottles of our CBD-Infused Wellness Brew.
Start your day with a kick of Matcha Green Tea and kick back in the evening with our CBD-infused Sencha.
A 16 ounce bottle contains 8 servings of our specially blended recipe with 84mg of slow release caffeine and 25 mg of CBD. This tea is full of anti-oxidants: Elderberries, ginger, coconut water, Lemon, Anti-inflammatory ingredients like Turmeric , Cherry and Pineapple Juice, Organic Honey and bio-available vitamins and minerals replenish those nutrients specifically depleted by stress and alcohol consumption. We have also included ingredients especially to support liver function (Milk Thistle, Tamarind, Hibiscus.) It's great for colds and flu. For those travel, it's a easy way to ensure you have the minerals you need on the go..
Our Organic CBD - infused tea is perfect for unwinding in the evening. Each serving contains 25mg of Organic CBD, as well as the finest natural anti-oxidants and immune system support, in a 40% juice/herb blend that includes Elderberries, Cherries, Tamarind, Lemon and Pineapple Juice with Organic honey, decaf Sencha ground green tea, hibiscus blossom powder, ginger, coconut water, guava leaf, moringa, Ceylon cinnamon and other ingredients selected for their traditionally proven healing qualities.
These ingredients may reduce pain and inflammation, and provide other benefits associated with CBD, which has no psycho-active properties. A perfect drink to relax in the evening,
Studies have shown that travelers who drink anti-oxidant-rich beverages with elderberries 10 days before traveling and for 5 days after arriving at a destination suffer significantly fewer viruses than other travelers.
The 4 oz 6-pack contains 12-24 servings of the concentrate. Great straight, mixed with hot water or sparkling water.
Also makes a great cocktail mixer.
6 pack of our supercharged Powder-Packed Powder-pack.
Calm Energy Wellness Brew. Each powder pack has the antioxidants of our regular Organic CBD-infused brew, and 20 mg of CBD in a freeze dried, easy to travel formula.
6 Pack of Supercharged Wild Child Revitalizing Elixir with 84mg caffeine and 44 mg of CBD. Energize without the jitters.
Great for those who recognize the importance daily immune boosts. Easy to grab and go.
You can also order these with 2 ounces of Manuka Honey in a jar as a special gift pack. ($46 +Shipping)
Studies have shown that travelers who drink elderberries and some of the other ingredients in this tea for 10 days prior to travel and 5 days immediately experience significantly fewer viruses associated with travel.
Our family-owned organic farm uses NO pesticides to grow our sun-dried herbs. Our Organic Hemp tested at 20% CBD. We infuse the CBD extract into the finest natural ingredients from all over the world, Including Pure Vanilla, Organic Ceylon Cinnamon Bark Oil, Tamarind, Hibiscus, Moringa , Ginger, Oregon Cherries, Pineapple, Meyers Lemon Juice and many more amazing ingredients, sweetened with Organic Honey..
Beneficial on so many levels. Naturally does what Big Pharmaceutical Companies often charge hundred of dollars to do
Hibiscus rated the highest anti-oxidant of all teas. Polyphenols support artery elasticity. Milk thistle & Tamarind for Liver. Ginger boosts the Immune system. Ground green Tea has up to 80% more anti-oxidants, L-theanine and fat burning agents than steeped tea. Full of Juice and Coconut Water
Immune*it-Tea ambassador, big-wave surfer Emi Erickson relies on our tea to keep a competitive edge in the huge waves. It helps her #danceallnight#surfallday
Great natural defense against colds and flu. It makes a great cocktail mixer, too! For the health-conscious partier.
When you work in a hospital and are constantly around sick people, Immune-it-Tea is absolutely essential .
Sign up for healthy news and events.
Copyright © 2017 Immune-it-Tea - All Rights Reserved.
Immune-it Tea, U.S. Trademark number 87236592.


Have a happy, healthy St. Patrick’s Day with the help of this sweet Shamrock Smoothie!
It’s always a good idea to eat your greens! This St. Patrick’s Day, have a healthier holiday with this smoothie from Lisa Suriano at Veggiecation®.
Place ingredients in a blender and blend until smooth.
With ten grams of protein, this smoothie will bust hunger and boost muscle growth! It also serves up vitamin D and calcium, both of which are important for building strong bones and helping prevent osteoporosis.
It isn’t just luck—green, leafy vegetables like kale are stuffed with healthy vitamins and minerals that help you stay healthy and avoid illness. Find out more about these superfoods here!
Healthy hint: skip the honey and enjoy the natural sweetness of just banana instead—you’ll cut added sugar.
Check out the nutrition facts for this recipe below!*
*Nutrition facts are estimated based on a 2,000 calorie per day diet. Your daily requirement may be higher or lower depending on your calorie needs. Nutrition facts are estimated and based on the brand that is purchased at the supermarket. To ensure accuracy of total nutrient intake, it is recommended that you read the food labels on each product.
Please note that clicking on this link will take you away from the Healthfirst Healthy Living website.
© 2017 HF Management Services, LLC.
Healthfirst is the brand name used for products and services provided by one or more of the Healthfirst group of affiliated companies.
This health information or program is for educational purposes only and not intended to treat, diagnose, or act as a substitute for medical advice from your provider. Consult your healthcare provider and always follow your healthcare provider’s instructions.
“Free Nutrition Label Generator,” OnlineLabels.com. Accessed January 30, 2017.
Healthfirst Nutrition Team
“SuperTracker,” United States Department of Agriculture. Accessed January 30, 2017.


Sundays are our days in the kitchen. I do my best to meal prep every week. It makes the week so much easier for lunches. I don’t have to worry about getting anything ready or wondering what is for lunch at 5am. I have a container all ready to go. The weeks I don’t prep, I normally resort to peanut butter and jelly sandwiches. Not healthy at all.
This week I have chicken with sweet potatoes, broccoli and cauliflower. I have not tried many things with cauliflower, I hope I like it! I put all the veggies with a little butter in tinfoil and cooked it in the oven. For the chicken, I marinated it in teriyaki sauce and then baked in the oven. I tried not to use too much marinate as some are loaded with sugar.
I also have a shake every morning after working out. I went ahead and froze some bananas for the shake. Now I don’t have to worry about them getting too ripe or running out during the week.
Make it a great day!


In some circles meat is king in relation to high-protein consuming (simply ask any Paleo dieter), however animal meals are usually not the one approach to get this muscle-building nutrient. Plant proteins akin to beans, complete grains, fruit, nuts, and seeds have many advantages: In addition to providing up tons of digestion-helping fiber, they might assist decrease your threat of coronary heart illness and Type 2 diabetes. But it’s possible you’ll surprise how a lot protein youâ€™re getting from these completely different varieties. Not all are equal suppliers: A cup of uncooked broccoli, as an illustration, incorporates about two grams protein, whereas one ounce of almonds has six grams protein. Three ounces of agency tofu affords about eight grams protein, or 14 to 17 p.c of your day by day want.
Proteins in meals present amino acids, which the physique makes use of as constructing blocks for different proteinsâ€”akin to muscle and the collagen that holds your pores and skin collectively. Food proteins can comprise as much as 20 amino acids, and the liver is ready to produce all however 9 of these. The remaining 11 are important, which means they have to come from meals sources. Without them, the physiqueâ€™s cells will take aside their very own proteins to safe the lacking amino acidsâ€”ultimately degrading the physiqueâ€™s muscle groups and organs.
When a protein incorporates all of the important amino acidsâ€”as is the case with animal proteins and a small set of plant proteins together with soy (edamame, tofu, tempeh, soy milk and soy nuts), quinoa, amaranth, chia, and hempâ€”itâ€™s generally known as a whole protein. When it doesnâ€™t, itâ€™s an incomplete protein, as is the case with different plant proteins akin to beans and nuts.
While one plant protein could also be poor in an amino acid or two, one other plant protein could steadiness it out. For instance, legumes (akin to beans) provide isoleucine and lysine however are low in methionine and tryptophanâ€”all important amino acids. Grains (akin to rice) comprise the other steadiness of vitamins. You donâ€™t must eat these complementary proteins collectively at one meal, reasonably in the identical day. â€œAn individual doesnâ€™t need to be involved whether or not each chunk of protein is full,â€ says Keri Gans, R.D., a dietitian in New York City and creator of The Small Change Diet.Â â€œRather, devour all kinds of meals day by day and you can be positive to eat all of your amino acids.â€ Also be watchful that you simplyâ€™re consuming a protein supply with each meal, which is able to assist guarantee that you simplyâ€™re getting the amino acids you want.
If youâ€™re not aware of plant proteins, begin slowly. â€œHave one meal every week thatâ€™s completely plant-based,â€ suggests Gans. â€œFor instance, be part of the Meatless Monday campaign. Every Monday, create a meal that includes plant-based protein. Swap out the meat burger and check out a veggie burger for dinner, or for lunch go together with a hummus and veggie wrap.â€
Here are extra concepts for getting began, that includes the 5 full plant proteins:
Edamame (17 grams protein per cup)
Soy beans are a superb protein supply and comprise 11 to 13 p.c of your day by day want for immunity-helping vitamin C. Plus, consuming soy day by day can barely decrease â€œdangerousâ€ LDL ldl cholesterol.
Prepare it: Heat and frivolously salt as a snack; add to a chilly pasta salad or a stir-fry; puree in a dip with avocado, lemon juice and olive oil; make Sonimaâ€™sÂ edamame and quionoa burgers.
Hemp seeds (10 grams protein per ounce)
Hemp seeds are a superb supply of the minerals magnesium and zinc, each vital for immunity.
Prepare it: Use as a salad, pasta, or stir-fry topper; add a handful to a smoothie (mix in or sprinkle on)
Amaranth (9 grams protein per cup)
Each grain of amaranth consists of between 5 and 9 p.c oil. Phytosterols are current on this oil and are identified for his or her cholesterol-lowering properties. A typical selection of amaranth grown within the U.S. has the best ranges of these phytosterols.
Prepare it: Cook in a pilaf; pop in a dry, scorching skillet whereas stirring with a wood spoon and eat in lieu of popcorn or use in place of croutons on a salad
Quinoa (eight grams protein per cup)
This grain-like seed is an efficient supply of satiating fiberâ€”and it gives 7 p.c of your day by day want for potassium, which can assist management blood strain.
Prepare it: Add to soup; use as a stuffing for roasted bell peppers; chill and blend right into a salad; combine with candy potatoes and bake intoÂ quinoa trufflesÂ topped with a salad.
Chia seeds (5 grams protein per ounce)
When the seeds grow to be moist, their fiber types a gel and expands. This gel helps hold you fuller for longer and can also stop constipation. Just one ounce of these nutty brown or black seeds gives 26 to 39 p.c of your day by day fiber want.
Prepare it: Mix into yogurt or oatmeal; make a pudding by soaking in almond or hemp milk for about 20 minutes, then sweetening with honey or agave
More From Sonima.com
Try a Free Online Yoga Class at Sonima
Understanding the Science and Controversy of GMOs
Green Goddess Pizza with Fresh Peas & Feta
The Inquiry and Practice of Advanced Asana
This article initially appeared on www.sonima.com


Food & Beverage
RV Hangouts & Stops.
Road Chef Competition Memories
One of the coolest RV hangouts for food this past August was the Family Motor Coach Association's Family Reunion
and Motorcoach Showcase in Madison, Wisconsin where together with the FMCA we held our first Road Chef Competition.
I have to say that the dishes our three finalists prepared were simply outstanding and uniquely regional.
be bringing you this competition on an up-coming episode of Rollin' On TV this season but in the mean time let's meet
the three finalists and I'll tell you a little about what they prepared. (We'll post all the recipes the week that the show airs.)
Lee Ann LeRoy lives right up the road a bit in Green Bay, Wisconsin.
Her entry for the contest was the most delicious "home made" corn
beef hash dish. When I say home made, I mean from scratch.
She presented her dish with what else, home made strawberry preserves
and home made croissants. All this was prepared
outside during a rain storm. Wow!
Dianne Wolfe hails from League City, Texas and she prepared a fantastic Portuguese dish of Chicken with Peppers and Olives.
you talk about a dish having multiple layers of flavor, this chicken dish is right up there with the best of them. And what goes well
with any Portuguese dish? Crusty bread of course.
Benola Robinson came all the way from Jonesboro, Louisiana. And what would you expect a nice Louisiana gal to fix but outstanding
crawfish and corn chowder. By the way, she brought the crawfish all the way from home to prepare this dish.
Her meal came complete
with little individual Tobasco sauces and some New Orleans beads.
I'd like to thank our three finalists for all the preparation and hard work that they put into this contest. As I mentioned
earlier, it was very hard for our judges to pick a winner being thre was only 2 points difference from 1st to 3rd.
a meal is one thing. Doing it with a camera in your face is another. Great job everyone.
To the right is a picture gallery of the whole days event and be sure to watch the contest coming up this season on Rollin' On TV.
Our judges got to sample some great dishes during the contest, but they also had a very difficult job in deciding on the winners.
It was just so-o-o close!
From left to right; Connie Atkinson, Event Coordinator;
Pam Berrien, Rollin' On TV;
Mullarky, Family Motor Coach Association.


Who doesn't love the look of bright orange pumpkins on a doorstep in Autumn? But pumpkins are best enjoyed for their nutritional value and long-term benefits! Here are 5 reasons to make pumpkin a staple in your Fall diet.
1. May aid in weight loss.
Pumpkin is high in fibre which helps you feel full longer, and is low in calories (it’s about 90% water!)
The bright orange colour of a pumpkin comes from its plentiful supply of beta-carotene, which is converted to Vitamin A. One cup of pumpkin contains over 200% of your daily recommended intake of Vitamin A, which helps your retina process light.
3. Immunity Strengthening
The Vitamin A and C contents in pumpkin also lend a helping hand to your immune system - something we’re all in need of right now. Pumpkin oil can even help fight fungal and bacterial infections.
4. Cancer Prevention
Antioxidants like beta-carotene (and others present in pumpkin) can regulate free-radicals which are damaging to our cells. These antioxidants can help prevent certain types of cancer!
5. Edible Seeds = Even More Benefits
Along with the same nutrients we get from the main part of the pumpkin, the seeds boast even more powers like improved bladder health, lowered blood pressure, and a sleeping aid. For a detailed explanation of the benefits of pumpkin seeds, see this article.
So don't just indulge in the autumn treat this Thanksgiving weekend, but all season long! Happy Thanksgiving - we're thankful for your support!


With so many outlets for you to choose from, hosting your special event with Food Dynasty cannot be easier. From cosy birthday celebrations to fancy company cocktail parties, we’ve got it all covered. Already have an event space booked but would still want Food Dynasty's signature touch to brighten your party? No issues - we’ll be more than happy to bring Food Dynasty's catering to you!
Meals are cooked up hot and on the spot at your venue. We have an experienced uniformed catering crew providing professional service for events ranging from 50 to 300. We will provide the plates, linens, glassware and other dining items, upon request.
Food Dynasty is licensed to do full bar service catering with a wide range of spirits, beer, and wine! Ask us about a custom drink menu for your wedding or private event. We also can provide an array of great specialty Asian teas and drinks.
Food Dynasty also had the privilege of lending our signature touch at the following events:
•Singapore Grand Prix


Posts Tagged ‘parties’
Don’t deny it, we all have a list of favorite television shows that we watch every week. One of my new favorites is The Cupcake Girls. I tune in every Tuesday night. The Cupcake Girls is a great show for me because I have such a sweet tooth and so every time I watch it I want to bake! Good thing I resist the urge pretty well or else I might be overcome with enough desserts to last me a year. The Cupcake Girls is about the trials and tribulations of Cupcakes by Heather and Lori, a nostalgic cupcake franchise in the USA and Canada. Heather White and Lori Joyce are the co-owners of Cupcakes by Heather and Lori and the show tells the story of their rise in the cupcake world. It’s got everything. It has charm, whit, and cupcakes, with a lot of business savvy.
I am telling you about The Cupcake Girls to recommend that you watch the show of course, but also to fill you in on why cupcakes are so happening. Cupcakes are like little bundles of joy. They are just as delicious as a full cake, but in a better serving size, and you can get so creative with them. Yes cakes have the same ability, but it’s a little unusual to see a mound of cupcakes instead of one large cake. Cupcakes are becoming so popular because they are unexpected.
I am a creative person and so I see so many possibilities when I think about serving cupcakes instead of one big cake. You can use cupcakes as the main dessert display at any event. Birthday parties, graduation parties, anniversary parties, and even weddings are all great places to serve the little cups of heaven. You can try new flavor combinations, get a little artsy with the icing, or try a new display method. For example, you can line up your cupcakes and spell words with the icing as if it were a puzzle. For a birthday or graduation party you can spell out HAPPY BIRTHDAY or any sort of congratulatory message. You can mix icing colors and designs to create your own original cupcake to match any theme or color scheme. As a bride and groom, think about serving a tower of cupcakes instead of layers and layers of cake that would take forever to cut. Contact us here at Kim King Smith Events and we can assist you with your cupcake craze! We would suggest keeping the tradition alive though, by getting one small layer of cake for the bride and groom to cut and then having a crafty cupcake display for the rest of your guests. No need for volunteer cake cutters, the guests can come and pick up their individually wrapped dessert as they please.
Now if you still want to cling on to the idea of one big cake, consider a cupcake cake. Now you can buy new baking pans that are shaped like an oversized cupcake and matching icing topper. These pans make for an unusual cake that can add a little surprise to the party. Nobody will be expecting one gigantic cupcake! So whenever you want to be that person at the party that always brings the best looking and best tasting dessert, think cupcakes!
Photos courtesy of:
For those of you whom live in the Indianapolis area, you are a bunch of lucky ducks because you know what I’m talking about when I say Ritter’s Frozen Custard. I’m not from the Indy area and so I have never gotten to experience the greatness of Ritter’s until just recently. My first time at Ritter’s I ordered one helping scoop of the chocolate banana flavor and in a waffle cone. It was a whole eight minutes of heaven! Yes, I scarfed that thing down! Now, my new favorite thing is banana ice cream. Every time I go near an ice cream parlor, I hope and pray that they carry banana ice cream. Not many of them do and that’s why Ritter’s was so delicious. It was an original treat on a lucky day! Well, some of my hunt is over. I have found a recipe for banana ice cream that I can make whenever I get a big sweet tooth. I don’t know how it compares to Ritter’s, but I think it will do.
4 cups half-and-half cream
2-1/2 cups sugar
4 eggs, lightly beaten
4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
1 tablespoon vanilla extract
2 cups mashed ripe bananas (4 to 5 medium)
In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 quarts.
P.S. Drizzle with chocolate sauce if you want to make it like Ritter’s chocolate banana!
Recipe and photo courtesy of http://www.tasteofhome.com/Recipes/Banana-Ice-Cream-2


Ajinomoto Philippines launches a revolutionary web app to empower Filipinos in pursuit of healthier lifestyles through nutrition.
Ajinomoto Philippines is proud to announce the launch of its new web app, designed to help Filipinos achieve healthier nutrition and lifestyles. The new web app is an innovative nutrition help desk where users can get personalized meal plans and recipes based on their unique health information and lifestyle habits.
The recipes featured on the web app come from Ajinomoto’s own Cookmunity website, where all the dishes are cooked with Ajinomoto products. With the web app, users get meal plans suitable to their dietary needs and preferences, enabling them to leap towards a better lifestyle.
One of the most significant advantages of the Ajinomoto web app is its ability to cater to the diverse nutritional requirements of Filipinos. Utilizing this web app will improve people’s eating habits and, consequently, their lifestyle, contributing to the idea behind its creation—eating well to live well. To develop this groundbreaking application, Ajinomoto Philippines partnered with Leapout for its web and app development capabilities.
In addition, Ajinomoto recognizes that for many Filipinos, there is limited access to expert dietary advice and wants them to be empowered with knowledge about nutrition. That’s why the app allows users to access resources such as personalized dietary recommendations and nutritional guidance from professional dietitians. This new web app is Ajinomoto’s way of helping them make better food choices so they can lead healthier lives.
With the launch of this new web app, Ajinomoto is taking another step forward in helping Filipinos achieve healthier lifestyles through good nutrition. The application provides personalized meal plans, access to recipes, personalized dietary recommendations, and nutritional advice, all of which help Filipinos lead healthier lives. So don’t wait—create an account for free with the web app today and start eating well for a better tomorrow!


As a premier catering service provider based in Lynchburg, VA, we at Innovative Catering™ are dedicated to making every wedding we cater in Central Virginia an unforgettable experience. Our passion for culinary excellence and unwavering commitment to providing outstanding service have made us the go-to choice for couples looking to create memorable celebrations. Whether it's an intimate gathering or an extravagant affair, we consistently deliver exceptional catering solutions that leave our clients and their guests raving about the delicious food and seamless execution.
We do the work ... You take the credit!™
Wedding Menu Options
When it comes to planning your wedding, every detail counts. At Innovative Catering, we understand that your wedding day is one of the most important days of your life, and we're here to help make it unforgettable. With years of experience in the catering industry, we're proud to offer a wide variety of menus and wedding services to satisfy all of your needs.
One of our most popular wedding services is our rehearsal buffet. This is a great way to kick off your wedding weekend and gather with your family and friends before the big day. Our team will create a customized menu to suit your tastes, and we'll handle all the details, so you can relax and enjoy this special time.
We offer wedding brunches, perfect for a post-wedding celebration or as a morning-after treat for your guests. Our brunch menu features a variety of delicious options, including breakfast classics like bacon and eggs, as well as fresh fruit, pastries, and more.
For couples who want to provide their guests with a quick and easy meal on the wedding day, we offer wedding day box lunches. These are a great option for outdoor or casual weddings, and we can customize the menu to suit your preferences.
Of course, no wedding is complete without hors d’oeuvres. Our team can create a variety of delicious options to satisfy all of your guests' tastes, from classic favorites to modern twists on traditional appetizers.
For a more formal option, we offer sitdown buffets, perfect for elegant weddings with multiple courses. Our experienced staff will ensure that everything runs smoothly, so you can enjoy your meal and celebrate with your guests.
We offer wedding packages that include all of the above services and more. Our team will work closely with you to create a customized package that meets your needs and budget, ensuring that your wedding day is perfect in every way.
A Team Effort
Our talented team of culinary professionals is the driving force behind Innovative Catering's success. We bring our diverse culinary expertise and innovative approach to every event we cater, from crafting exquisite hors d'oeuvres to designing decadent dessert displays. Our attention to detail and commitment to quality ensure that each menu is thoughtfully curated to reflect the unique tastes and preferences of the happy couple. We also take pride in accommodating various dietary needs and preferences, including vegan, gluten-free, and other special requests, ensuring that every guest has an enjoyable and memorable experience.
At Innovative Catering™, we understand the importance of providing exemplary service to ensure a smooth and stress-free event. Our experienced event coordinators work closely with clients to develop personalized wedding plans that account for every detail, from selecting the perfect linens to coordinating with other wedding vendors. This allows couples to focus on enjoying their special day, confident that the catering aspect of their celebration is in expert hands.
What truly sets us apart is our commitment to incorporating locally sourced, high-quality ingredients into our menus. Our dedication to supporting local farmers and producers not only contributes to the vibrant flavors of our dishes but also promotes sustainable practices within the community. By choosing us for your wedding day, you can feel good knowing that you're receiving exceptional food and service. We look forward to speaking to you about making your wedding day a truly memorable one.
Book Your Wedding Consultation With Us
We invite you to discover the difference that Innovative Catering™ can make for your special day. To learn more about our services and how we can create a tailored wedding experience for you, book a consultation with our team today. Let's create lasting memories together as we embark on the journey to make your wedding day truly extraordinary.


Find A Recipe
Choose from over 150 great recipes we have selected.
Does bread make you fat?
Should you give up bread if you want to look good? The facts>>
Our sister organisation, GrainChain.com provides free educational resources for schools on food provenance, nutrition and cooking skills. Take a look at their revamped website here
The TRUTH about sugar in bread
Find out the truth about sugar in bread with dietitian Lucy Jones >>more
What's gone wrong?
Sometimes disaster strikes in the kitchen. Don’t worry. With this article you can avoid the most common issues.
We have put together a Q & A for some basic recipes so you learn from our mistakes. ;-)
Are you a healthcare professional?
If you are a health care professional, you may find our fab nutrition section really helpful. It's a great overview with factual information written in easy to understand language.


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Badaga Chicken Curry
Badaga Chicken Curry from www.curryhouse.co.uk, submitted by Dr. Sandeep Ramalingam
Badaga Chicken Special by Brent Thompson, from www.curryhouse.co.uk
Brent says that this recipe is very good and one of his wife's favourites. He says the recipe originally comes from Poultry Advisor (a magazine) published in Bangalore, 1970. The recipe was attributed to Mrs. Seetha Mahalingam from Ootacamund, Tamil Nadu. Brent's notes and the original measures for the recipe appear in brackets.
I - Grind together:
II - Grind together:
Heat oil in a heavy bottomed vessel; add the mustard seeds. When they crackle, add the sliced onions and fry until the onions turn a golden brown.
Add garlic-ginger paste (mix I) and fry about 2-3 minutes.
Now add the chili-coriander powder (mix II) and continue frying another 5 minutes, stirring often enough to prevent sticking or burning.
Add the turmeric. Add tomatoes and chicken and mix well. Add the coconut milk. Add salt to taste.
Cook uncovered until the chicken is tender, adding water if it gets too dry - be careful not to add too much water, as it dilutes the flavor. The color of the broth will gradually deepen and turn brown as it cooks.
Optionally, at the end, add a few cashews and cook for another 3 minutes (I don't).
Dr. Sandeep Ramalingam


Dentam Homestay is located at Dentam of West Sikkim.
Stay at Dentam Village Homestay which is located at Dentam of West Sikkim a valley close to a river flowing with freshwater melted from a glacier in the mountain.
In the homestay, you will experience typical village life with pure organic food freshly grown from a farm which will totally be refreshing for one’s physical and mental health.
One will get to have a first-hand experience of churning milk in tools made of bamboo and tasting fresh natural ghee as homestay owner is much enthusiastic about rural livestock and has their own animals like cows and goats.
In the nearby surroundings of the homestay, you will see organic vegetables and crops grown so you can familiarize yourself with rural-style living with hands-on sessions from sowing the seeds, tilling the land, and watering the vegetables grown organically to cooking your own meals.
Nearest Airport: Bagdogra International Airport (143 km | 4 hours 53 minutes)
Nearest Station: NJP Railway Station (138 km | 4 hours 44 minutes)


I’m imagining this scenario. Let’s say you are bootstrapping a start-up business so funds are tight and you need to save money. You’ve chosen to make your base somewhere like Chang Mai, Thailand, because the lifestyle is great and your dollar/pound goes a long way there. It may well be cheaper to rent an hotel room rather than an apartment. Problem is most hotel rooms don’t have a kitchen or kitchenette. For less than US$120 you could fit out an hotel room with your own little ready made kitchen. You just need a table that you can use to prepare your food and enough electrical outlets to run a few appliances as well as your laptop etc.
In some parts of the world like Thailand, having a stove in the kitchen is not common. You could buy yourself a small portable gas stove but probably an electric fry pan would serve just as well for most purposes. Get one with a deeper pan if you can so you can use it for frying, stir-frying as well as meals with a higher liquid content. Microwaves are very useful for cooking things like rice and reheating things. You should be able to buy these appliances cheaply at department store (Robinson’s Department Store in Chang Mai).
You’ll need one or 2 microwave proof bowls for the microwave. Make sure they aren’t too big to fit in your microwave before you buy them. I’ve been caught by this before – duh!!! The bowls should have a wide base. Narrow containers are no good because things boil over too easily.
Don’t buy a full crockery set with things like small cups and saucers that you’ll never use. Buy individual plates and a few mugs that are also microwave proof. Buy individual eating utensils too. You’ll want at least one knife with a thin, sharp, serrated edge. There’s nothing worse than trying to cut a tomato or a loaf of bread with a blunt knife.
A lot of tinned food these days has pull-opening tabs so a tin-opener is often redundant. For tins with no tab you could use the tin-opener on you Victorinox knife or Leatherman set.
Cooking utensil wise you want both a firm and soft spatula. Make sure the firm one is heat resistant so it doesn’t melt when you turn things over in your hot fry pan. The soft spatula shouldn’t be to big. This is useful to scrape everything out of a jar or tin so you don’t waste anything.
You’ll want to buy 2 plastic chopping boards. Raw meat and vegetables should be kept separate and that is why it’s best to have one for each. An excellent alternate to chopping boards are those thick silicone sheets that are available these days. You don’t want to damage the hotel’s table when you’re preparing food so a chopping surface is essential.
For cleaning you’ll need one of you sponge/scouring combination jobs. They are a sponge on one side and a nylon scouring pad on the other. They are great for cleaning the bottom of the pan after a fry up but they aren’t any good for wiping down the table or chopping surfaces because of their lack of absorbency. Get a second cloth with good absorbency for this. You could use hand soap to wash your dishes if you’re desperate but I’d fork out for some proper dish washing liquid. Buy 3-4 tea towels and a dish rack. Without a dish rack your dishes and utensils will just sit in a pool of water and not dry properly. You can place one tea towel under the dish rack when you wash your dishes so it soaks up the excess liquid.


Feeding your baby is exciting for parents, especially in their first year.However, new parents also need to think aboutthe essential nutrition the baby needs to develop and grow healthy.
What food should you introduce first? Will the food be too hard to digest for the baby? What if my baby doesn’t like or is allergic to certain foods?We know feeding your baby can be both exciting and nerve-racking for new parents.
Baby food charts can help you get started, especially when it comes to introducing solid foods to your baby.
How a food chart for kids help new parents?
- Food chart has all the essential nutrients mentioned that your baby’s normal and healthy growth
- Making a food chart will ensure your baby is getting all the essential nutrients
- You can taste and check which food your baby likes the most or is allergic to certain food
- Knowing your baby’s likes and dislikes will help you feed them easily without having to force the food down their throat
Kids, especially babies can throw a lot of tantrums when it comes to feeding them and parents have no choice than to force-feed them. That makes feeding more difficult for both parents and babies.
As a new parent, you should understand that babies may not like certain foods due to their taste, texture or they are hard to swallow. Making a child food chart will help you try and taste different foods and see which ones your baby eats willingly.
How to make a food chart for kids?
Now comes the time to make an actual baby food chart. Babies, as well as growing children, need essential nutrition to develop normally. These tips will help you make or improve your healthy food chart for kids and make your kids love food and eating it.
What to include:
Cereals, grains, and pulses:
- An excellent source of energy.
- Rice is an allergen-free food.
- Easy to digest.
- Good source of Fiber.
- Vegetables such as carrots are rich in Vitamin A and Beta carotene
- Rich in nutrition and vitamins.
- Rich in vitamins and minerals.
What to avoid:
- Certain kinds of fish
Include these foods wisely in the child food chart to avoid gas problems:
Some foods break down slowly, whichcauses gas problems in your baby.
So, try to feed these foods in morning or afternoon meals.
- Citrus Fruits
Try to introduce a new food in the morning or early afternoon. Wait for four days before you try and feed any other new food to your baby.This will help them to try new food easily.


Organic Moringa Tea Zip 50 grams
We can offer tea in all kinds of ranges.
In Ginger with Moringa
With Turmeric and Moringa
With Kaffir Lime with Moringa
And so on…
The percentages we utilize are 25% of the selected spices with 75% Moringa leaves.
All our spices grow on our licensed organic farms in rural Cambodia.
Early in the early morning, the fresh leaves are collected with our Air Conditioner pickup and instantly processed the same day in our factory.
Tea can be made and delivered with or without stems.


First up is the one that has overtime become my requested dish at family gatherings. I always feel so great about watching my brother in law scoop loads of the banana pudding onto his plate, and always accepting the leftovers to take home when I offer them. :) We served this at our gender reveal party, which is where the photo above is from. I hope you'll enjoy it as much as our family has!
Magnolia Bakery Banana Pudding
(originally found here)
14 oz can sweetened condensed milk
1 1/2 cups ice cold water
Small box (3.4 oz) instant vanilla pudding mix
3 cups heavy whipping cream
Box Nilla Wafers
4 sliced bananas (make sure they are ripe!)
In the bowl of a mixer, beat sweetened condensed milk and water for about a minute. Add the pudding mix and beat for about two more minutes. Transfer to a smaller bowl, cover, and refrigerate for at least 4 hours or overnight until firm. (I've also been known to pop this in the freezer for 30 minutes in a pinch!)
In a large bowl on medium speed, whip the heavy cream until stiff peaks form. Using a rubber spatula, gently fold in the pudding mixture until fully combined and no streaks of pudding are visible.
In a large bowl (or trifle dish, or large disposable tupperware.. I've used them all!), layer wafers, bananas, and pudding until you have 3 or 4 layers. End with pudding and decorate with crushed wafers on top. Cover tightly with plastic wrap and refrigerate for at least 30 minutes before serving. I think it is better refrigerated overnight (the wafers become soft and everything starts to meld together).
What are y'alls go to recipes for entertaining?


Winner of the prestigious “Best Whistler Restaurant” by Vancouver magazine eleven years running, Araxi has established itself as the golden child of Whistler fine dining. Since its debut, Araxi has been wowing locals, visitors and worldwide critics year after year. Chef James Walt heads the stellar culinary team, as well as devises the restaurant’s menu. Walt received the utmost praise from renowned Chef and TV personality Gordon Ramsay, who chose Walt’s Araxi kitchen to be the prize for the winning chef of Hell’s Kitchen season 6.
Chef Walt’s menu rotates in accordance with the seasons, as his dishes are inspired by local and organic BC ingredients. Game and Land choices include lamb, Fraser valley free run chicken, Canadian Prime Tenderloin, and Roasted Venison. Fresh coastal offerings include red tuna, arctic char, scallops and Nova Scotia lobster.
Dinner items are served a la carte, so it is advisable to sample some of the excellent share options available, Pemberton potatoes, truffle fries, potato croquette and green beans- just to name a few.
Araxi also features a “raw bar” offering fresh sashimi, hand crafted sushi rolls, and oysters, a la carte.
In addition to spectacular five star dining, the wine selection offered by the restaurant is a wonder on its own. With a wine cellar containing over 11,000 bottles comprised of over 1000 labels, it is no wonder that Araxi employees a full time sommelier to assist guests with wine selection and pairing. The wine selection is very diverse with bottles from local vineyards and around the world.
Reservations are highly recommended for the restaurant especially on weekends and holidays. Prices are in accordance with a dining establishment of this stature, and for dinner you should be expecting to pay around $100 per guest. Araxi is located at 4222 Village Square, across from the liquor store.
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Ruth's Chris Steakhouse
Call 403.246.3636 for a reservation. Walk-ins welcome.
Located at the base of the Calgary Tower on the 2nd level.
Wednesday - Sunday at 5 PM.
Private Rooms are available for Lunch & Dinner functions.
With more locations than any other upscale steakhouse, the excellent service, genuine hospitality, and signature sizzle at Ruth's Chris Steak House is recognized by customers worldwide. The recipe is brilliantly simple: they deliver the best steak experience one memorable meal at a time, each and every time. Come in and experience our signature "Sizzle" for yourself.
Sky 360 Restaurant and Lounge
Reservations can be made by phoning 403.532.7966.
At 115 metres, SKY 360 Restaurant and Lounge offers guests a full view of the city as it revolves once every 45 minutes during lunchtime and once per hour during dinner service.
Tuesday-Friday: 5 PM - Close*
Saturday-Sunday: 5PM - Close*
Saturday-Sunday: 10 AM - 3 PM
*Last reservation accepted at 9 PM
Please check our Hours & Location for upcoming Observation Deck closures.


New Yorker Anthony “Tony” Bourdain, pictured, is a best-selling author (Kitchen Confidential and The Nasty Bits) and executive chef at Brasserie Les Halles. Travel Channel viewers know him as the host of No Reservations. He is out-spoken, has been described as a bit racy and possesses no qualms in making not-so-subtle put downs of other celebrity chefs. On October 23 he will be speak at the 92nd Street Y with Gabrielle Hamilton, chef/owner of Prune; Eric Ripert, chef at Le Bernadin; and Michael Ruhlman, food journalist and author. First, we let Ben Leventhal of the popular food blog, Eater.com, pepper Tony with five questions.
BL: You famously taught us the restaurant rule of not ordering fish on Mondays. Does it still apply? Are there any new eating rules you’ve discovered?
TB: Fish on Monday? I eat it all the time--but at sushi bars--where the quality is apparent and at Le Bernardin or at any restaurant where they specialize in and have made their reputation on seafood (like Esca) and at restaurants where consistent quality is assured. So I guess I’d like to hedge on that rule. Where it remains a solid, sound ordering policy would be any low to mid range eatery where fish is not the focus. A West Village saloon with a fish special would NOT be a great place to order the skate. I’m not saying they’re going to poison you, I’m suggesting strongly that you wait for Tuesday.
BL: There are now a dozen restaurant critics, or more, with clout in NY, DailyCandy and a half-dozen influential online publications that track openings (and can get a restaurant’s reservation books filled for the first four weeks), hundreds of online food “journalists” who record, photograph and report on their every bite; plus thanks to outlets like the Food Channel everyone’s an “expert” on how a piece of salmon should be prepared. Has any of this changed the way you run your restaurant? If not, how do you stay above it?
TB: First of all, I no longer run my restaurant. I’ve been traveling nearly 10 months out of the year since 2001--so I’m a “chef” in only the most notional, figurehead, bobble-head, casino-greeter kind of a way. Clearly, the dining public are better informed and have higher expectations than they once did--a nice side effect of the oft-annoying “celebrity chef” phenomonen. You can’t get away with being mediocre--or doing the same thing everyone else is doing (unless you do it better). And yes--the advent of the food nerd means that should you open a new high end, fine dining restaurant, there will be people photographing every course, taking down notes on every mouthful, and blogging about it the next day. This raises the stakes for every plate of food a chef sends into the dining room--as one bad order could well be the one to get splashed all over the net as evidence that you are “sooo last week” or “not as good as you once were”. However troubling that might be--and potentially unfair, I think it’s on balance, a good thing. Anything which raises expectations, places more value on consistent excellence, which pushes chefs to be better and encourages diners to be more knowledgable and to try new things--is good for the world.
BL: Generally speaking—I think—chefs who open successful restaurants open more restaurants. But not you, at least not one to which you’ve attached your name publicly. Why haven’t you opened a restaurant since Les Halles? Do you have any plans for a sequel?
TB: I’m waaay too busy traveling to be a good chef. At one restaurant--much less two or three. I was always careful to point out that even though there are a number of other outposts of Les Halles, that I was only ever involved in running the kitchen at the Park Avenue mothership. If you had a disappointing meal at the Coral Gables Les Halles (just for instance--hypothetically speaking)? I feel for you--but assure you that I have no idea what happened. I’m a type A personality--when in the kitchen. If I put my name on the door of a restaurant, I’d be unable to stay away, keep my distance--NOT be involved. And after 30 years in the life, I’m having waaay too much fun seeing the world with my crew, making TV about it and writing about it.
BL: What restaurants and chefs are you excited about right now? Are there any new places you’re eager to try?
TB: I think Grant Achatz at Alinea in Chicago is doing really forward looking, exciting, high quality stuff. But most of the food that pleases me these days is casual, ethnic and free of the pomp and circumstance and potential exhaustion that comes with a fine dining tasting menu. I’m on a late night yakitori jag these days when in NYC. Casual, family style and dead-on authentic Japanese where I’m usually the only non-Japanese in the place. I’m not going to give you names of places--cause then it’ll be ruined.
BL: What is the one, yes one, restaurant in New York that you hope will never close?
TB: Barney Greengrass the Sturgeon King.
[Anthony Bourdain: How I Learned to Cook: 10/23/06]
Check out more food talks and classes at the 92nd Street Y and Makor.


Oh, the jokes and naughty laughter. But seriously, I can’t tell you how grateful I am that none of my kids are allergic to nuts, because I bake with them all the time. Nearly as often as I bake with booze. Plus, in moderation, they’re super-healthy. Best of all, they’re like magic as far as baking is concerned, lending flavour, texture, moisture, tenderness, colour and richness to everything from cookies and cakes to ice creams and mousses.
When you hear mention of nuts in reference to baking, you probably think first along the lines of pecans, walnuts, maybe hazelnuts. But there are so many other varieties out there, and best of all, you can more or less switch them up to your heart’s content. Nuts are basically protein and fat (don’t run away; it’s the good fat) (also, you need fat in baking, otherwise you’re making crackers). There isn’t a lot of difference between most varieties in terms of how they perform in a recipe, so feel free to experiment with different sorts and flavours; suddenly, your baking repertoire is three times as big as it was before:
Instead of pecans in the chocolate chip cookies you love, try peanuts.
Make the filling for the lovely chocolate pear tart with hazelnuts instead of almonds next time.
Try the shortbread recipe with pistachios instead of walnuts, and give it a pretty hint of pale green while you’re at it.
One of the lovely things about nuts is that they all contribute a rich and distinct flavour to the finished product, but won’t ever overpower other flavours. In the book, I’ve got a big ol’ section about Flavour Pairing, and this is just the kind of thing it’s for: “Hm. I’ve got this tart recipe, which calls for almonds, and I’d rather use pistachios, but maybe another kind of fruit would go better with pistachios than pears.” Like peaches, for instance. Cashews, pecans, walnuts, peanuts, pistachios, even buttery and luxurious macadamia nuts all pair beautifully with white, milk, and dark chocolate, fresh and dried fruits, and classic flavours like vanilla and caramel or toffee.
Often in baking, a recipe will call for nuts to be toasted before being chopped or ground or added to the rest of the ingredients. While this is ridiculously easy, I screw it up a lot, mostly by forgetting I’m toasting nuts until I smell them burning. My big professional advice is to use a timer. Do as I say, not as I do. For most nuts, spreading them in a single layer on a baking sheet and baking at 350 degrees for 10 to 15 minutes, or until they are warm and fragrant, is all it takes. Let them cool, and use as desired.
The biggest factor when buying and using nuts in baking is to make sure they’re fresh. Nuts, being high in fat, can go rancid rather quickly. They should be stored for no more than 6 months, in a cool, dark, dry place in an air-tight container. The trick is to make sure that the nuts are fresh when you buy them. I have often bought nuts that are already this side of rancid. Because they show no obvious signs of spoilage, stores with low turnover on their stock can have old nuts for sale, and you won’t know till you taste them. If tasting them before you buy isn’t possible, definitely taste them before using them at home. You should be doing this with as much of the ingredients you bake with as possible – anything that tastes off going in isn’t going to taste any better after baking. Buy nuts from a store with high turnover, and in as small quantities as possible.
They can be the star, or the supporting player, but I honestly couldn’t be the baker I am without them. And don’t forget to play around, and try replacing the old stand-by with something new and sexy. It’s too much fun.
One of my favourite after dinner-with-liqueur-or-espresso cookies are these lovely chewy little macaroons. The recipe, from In the Sweet Kitchen, calls for good quality almond paste, which is available from baking supply stores, or fine food shops. If you’d rather though, you can make a fabulous almond paste (and soooo yummy) in no time. Most almond pastes are about 50% almonds to 50% sugar; that works beautifully, but for these cookies, I use a 70%-30% ration which is slightly firmer and less sweet. Either can be used in any other recipe calling for almond paste.
14 ounces whole blanched almonds
6 ounces icing sugar, not sifted
1/4 to 3/4 cup sugar syrup (see recipe below)
1. In the bowl of a food processor fitted with a steel blade, pulse or whir the almonds and icing sugar until they come together in a fine evenly-ground mixture.
2. With the machine running, dribble in the simple syrup, about 1/4 cup at a time, until the mixture comes together into a paste. The amount of simple syrup necessary with depend on how much moisture is in the almonds.
3. Transfer almond paste to a clean container and cover tightly. The paste can be kept at room temperature for a few days; for longer storage, refrigerate. Use at room temperature.
Makes approximately 24 ounces almond paste.
1 cup sugar
1 cup water
1. Combine both ingredients in a small heavy-bottomed non-reactive pot. Stirring until sugar dissolves, bring the mixture to a boil. Remove from heat and cool completely before using. Refrigerate until needed.
Chewy Almond Macaroons
A small, richly-flavoured, chewy cookie with a succulent texture. The secret lies in using almond paste, rather than ground almonds in the dough. The oils released in the paste make the macaroons moister and more evenly tender than those made with freshly ground nuts. Do use almond paste, and not marzipan, as the latter contains too much sugar in relation to almonds. Almond paste is available in specialty food stores and baking supply shops.
8 ounces good-quality almond paste (not marzipan)
1/2 cup icing sugar, not sifted
2 large egg whites, at room temperature, preferably at least several days old, or even frozen whites, thawed
1/4 teaspoon pure almond extract
1. Preheat the oven to 325°. Line two heavy but not non-stick baking sheets with parchment paper, and set aside. In a medium-sized bowl, break up the almond paste, and gradually knead the icing sugar into the paste by hand. This may take 6 or 7 minutes, but the mixture will eventually become homogenous and smooth. Lightly beat the egg whites, and add all at once to the almond mixture. Beat the mixture until the whites are fully incorporated, then continue to beat for 2 to 3 minutes until the batter is lightened. If the batter looks to runny to pipe, chill for a few minutes until firmer.
2. Spoon the batter into a strong piping bag fitted with a medium-small tip, and pipe the batter in little mounds of about 3/4” diameter onto the baking sheets, spacing the macaroons 1-1/2” to 2” apart. The cookies will not spread very much, and will retain the mound shape well. Bake the macaroons in the centre of the oven for approximately 15 minutes, or until the edges and tips are lightly golden, and the undersides are golden and firm. Transfer the sheets to wire racks, cool for 5 minutes, then remove the macaroons to the racks themselves and cool completely. Rinse the baking sheets under cold water and dry well before repeating with the remaining batter. These cookies are absolutely fantastic the day they are made, but keep well stored in an air-tight container for up to 3 days. Makes about 3-1/2 dozen bite-sized macaroons.
Chocolate-Dipped Chewy Almond Macaroons: Melt 4 ounces of finely chopped semisweet or bittersweet chocolate in a bowl set over a pan of barely simmering water, stirring occasionally. Alternatively, melt the chocolate in a non-reactive bowl in the microwave set on medium power for about 1-1/2 minutes, stirring every 30 seconds. With both methods, remove the chocolate from the heat when it is 3/4 melted, and stir to melt completely. Take care not to let any moisture, even steam, come into contact with the chocolate, or it will seize, and become unsalvageable. Dip each macaroon into the warm chocolate, tip first, up to the flat bottom. Feel free to dip these any way you like, but I find leaving the bottoms free of chocolate make them easier to dip, and lets a little more of the almond flavour through. Transfer the dipping macaroons to a parchment lined baking sheet, and allow the chocolate to set completely before stacking the cookies between layers of waxed or parchment paper in air-tight containers. Store at room temperature.


Thai food is internationally famous. Whether chili-hot or comparatively bland, harmony is the guiding principle behind each dish. Alone among all countries in Southeast Asia, Thailand has never been colonized by any European or Asian power. Consequently, Thai cuisine is something uniquely Thai.
The impression that Thai food is very sweet is wrong. In general, we do add a little bit of sugar in our dishes to enhance the flavor in place of MSG. There is an exception for some dishes, such as curries, especially Green Curry. These curry dishes do require a little bit more sugar because of stronger spices we put in.


The food-tech space has gotten hot over the past few years. Industry specific funds and accelerators have sprouted to advance these companies and lots of $$$ are pouring in to revolutionize an industry we consider outdated but in reality has always been innovating.
The food industry has thin margins. Consider the many interested parties involved by the time it reaches the shelves in your local grocery store, all looking to make a $1. Each link in the chain has been innovating to optimize their slice of the pie to capture more profit. From the raw materials to manufacturing to shipping and stocking the aisles – all have seen significant progress over the years.
This need to optimize is especially true for the producers for two reasons. The first is economical as mentioned above. Aggregating the raw materials and creating a product that needs to hit the shelf at a price point the consumer is willing to pay while allowing for everyone in the chain to make money. Otherwise it just does not work.
The second is health. We have been learning just how bad our eating habits have been for our bodies and the search for healthier food is no longer reserved for the do-good-health-nuts of yesteryear.
All this comes to play in the alternative meat industry. We already have major players in Impossible Foods and Beyond Meat, with many start-ups at various stages of development following quickly behind them. It has been fascinating to learn about this industry and I have come to a key observation. The food industry is all about marketing. Brand recognition is critical and differentiation is not just by taste, health attributes or cost. Those become secondary as brands compete for your love. But first they need to get you to pick them up off the shelf.
On a recommendation from Ben Wiener, I have been reading Billion Dollar Burger by Chase Purdy. The sub title says it all: Inside Big Tech’s Race for the Future of Food. So far it has been a great read providing the insights above and more.
If I were to define it a little differently than I originally stated above: The food industry has always required innovation. They are changing how they innovate, adopting tools and practices from high-tech and start-ups. Is this really different than industries that had little to no-innovation till the past few years such as prop-tech?


It's summer here in Florida and hot. Hot and muggy. So, I thought I'd share a sure fire way to cool off.
Key Lime Pie.
If you can keep a secret, I'll give you my favorite recipe. Right here. Right now. Shhhhh.
Key Lime Pie
1 graham cracker crust (make or buy)
1 1/2 cans condensed milk
1 8 oz pkg cream cheese
1 c. key lime juice (don't substitute. Get the real stuff.)
1 pkg Dream Whip (make and set aside in refrigerator until needed.)
Blend together condensed milk and cream cheese until smooth and fluffy.
Add key lime juice 1/4 cup at a time. Blend well after each addition. Taste before adding next 1/4 cup. Most people will stop after 1/2 or 3/4 cup juice.
Garnish with Dream Whip (Do NOT use Cool Whip.)
Let sit in refrigerator for at least 2 - 3 hours before serving.