Use the musubi mold handle to press the rice down firmly (you don't want to smash the rice, but you want it packed together enough so that the rice doesn't fall apart when you pick up the musubi). It's not unusual to see multiple generations living together in on home. OutdoorsHawaii is a very outdoors type of place and Spam Musubi is the ultimate portable snack. It’s portable, affordable, and super onolicious! Even though I got to know this Hawaiian dish only after moving to the US, it makes me feel nostalgic because of the use of Spam, an ingredient that reminds me of time spent with family and friends. Sleepover? Tasty Team. Spam is a popular ingredient in Hawaii, and a fun way to enjoy it is making musubi, a sushi-like sandwich of spam and sticky sushi rice, secured in place with a strip of nori. It's easy to eat and everyone enjoys it. at Diamond Head Market & Grill (Oahu), This is but a short list of the many, many places in Hawaii where you can find Spam Musubi. The sauce will get thicker and caramelize a bit. To mak this deep fried spam musubi recipe, measure 4 cups of uncooked rice rinse and cook preferably in a rice cooker following the manufacturers instructions. It's affordable, convenient, and super onolicious. Here are a few: Furikake Spam MusubiRolling the rice furikake before you top it with the Spam slice. I've seen some recipes that call for seasoned sushi rice, i.e., with vinegar, salt and sugar. Makes 8 musubi. Always want to keep one hand clean just in case. ", Spam Musubi is easy (and fun) to make. Use a spoon to press down firmly so that all the layers are tightly packed into the can. Its origin is Japanese omusubi, which is steamed white rice formed into rice balls and wrapped with nori or seaweed. Rice . It's portable, affordable, and tasty! Whether you’re looking for the classic SPAM® Musubi recipe or a fun twist (like a SPAM® Musubi Burrito! 2 Tablespoons soy sauce. Top with slice of Spam. Place the slices of spam into the pan and allow it to lightly brown. A quick and easy dish, Keto Spam Musubi is ready within 20 minutes. Sprinkle rice with furikake. According to the pool report, "spam musubi, a local luncheon specialty, consists of spam and a fried egg on a bed of rice, all held together with a dried seaweed wrap. Spam musubi local kine . Cook slices for 2 minutes per side, or until lightly … Bring it to a potluck/garage party! Add the spam musubi slices and toss to combine. This is very popular for locals in hawaii, make some up before heading to the beach or just grab one when you really need something to munch on. Question about the rice. Maybe not so much spam musubi since I am trying to not eat so much rice, but we eat fried spam for breakfast a lot. You can stick with one method try both and see which you prefer. - Kathy. Flip the pieces and allow them to brown. Cynthia did such a great job documenting the cooking process, that it was extremely easy for me to follow. Am excited to visit them there. You don't want to smash the rice, but you want to press firmly enough so that the rice doesn't fall apart later. Pack it in your bag before you go hiking, bring it to the beach (toss a few musubis in your beach bag and eat after you come out of the water). Pan fry (both sides) the slices of Spam for 2 minutes on medium heat. So it is important to prepare each ingredient carefully to make your musubi delicious. Spam musubi was created during World War II by Japanese Americans living in the internment camps and quickly became popular in Hawaii. The key ingredients are Spam, rice and nori (seaweed). What Is Spam Musubi? Allow the Shoyu/sugar reduce and glaze the spam. 4.3 of 5 (3) Create a Recipe Makeover. Ingredients. Servings Per Recipe: 7 Amount Per Serving Calories: 97.5. Just don't forget to bring water or something to drink. Rinse the can. https://www.justapinch.com/.../asian/hawaiian-style-spam-musubi.html I like warm rice straight from the rice cooker (so that I can eat a hot spam musubi right after ^_^), Your email address will not be published. One Spam musubi is a snack, and two is lunch. The military consumed a ton of Spam during the war years. 1 to 2 teaspoons neutral oil (we just used extra virgin olive oil) One 12-ounce can Spam Less Sodium, cut horizontally into 8 slices (clean the can and set aside for use in this recipe if you don’t have a musubi … Cook three cups of rice for each one can of Spam. Choose short-grain Japonica rice preferably, Koshihikari . featured in 1 Can of Spam 3 Ways. I used the 10 piece sliced method -- my haole GF ate 2 slices of spam with her breakfast, I ate 3. Many nicer restaurants (both in Hawaii and outside Hawaii) make their own in-house Spam! Remove the musubi mold and then wrap the nori around the rice. The musubi made by Sugimoto and his team weighed in at 284.86 kilograms (approximately 628 lbs) on … In a large nonstick skillet, heat the oil. A traditional Hawaiian recipe, spam musubi is comfort food at it’s finest. Fill musubi maker with rice and press flat until the rice is 3/4-inch high. The ingredients for this recipe are convenient to keep on hand if you stock up on Spam, frozen cauliflower rice, and nori sheets. I didn't use the marinade at all, there's enough salt and flavor in the spam alone once you carmelize the fat by frying them. Use the mold handle to press down the rice. Sometimes people make fun of Hawaii for loving Spam so much. Cook until crispy on both sides, about 5-7 minutes per side. Spam on top is the traditional one. Top with another 1/4 cup rice. Pan fry each side for a minute. and especially at after school soccer games. This type of rice is sticky and therefore suitable for making rice balls. You'll see hot dogs (cut in half, two halves atop the rice), teriyaki tofu, and teriyaki chicken. In NYC, visit Noreetuh in the East Village. Adapted from the Japanese onigiri, this sushi-style treat is made of Spam, short-grain rice, and seaweed. A slice of Spam is placed on … Hi Alan - Because Hawaii had a large military presence, there was lots of Spam in Hawaii. (The same way you would a breakfast burrito.). That way you get "fresh" musubi with the crisp nori sheets, hot rice, and saucy Spam.But if there are leftovers, best thing to do is wrap them individually or store in a sealed container. Local dishes. I excitedly placed my order of one Spam musubi and one loco moco. Best solution is to make only as much as you're planning to eat. Fold nori over the rice and wet edges to seal. Spam (with egg, avocado, and unagi!) The previous record holder for largest spam musubi is Edward Sugimoto of Honolulu. SPAM® Breakfast Musubi. Pan fry an additional 2 minutes to let the Spam soak up the sauce. How does this happen? Cook’s Note If making the musubis ahead of time, reheat in a 350 degree F oven until warmed through, 10 minutes. In another pan, combine Soy Sauce, Mirin, and Sugar. Save the other 4 Spam slices and assemble the remaining musubi tomorrow (refrigerate and microwave leftover rice). I fry all the Spam, then add the teriyaki and let it thicken to get the Spam shiny and caramelized. Place the musubi maker in the center of the nori strip. Print. Out of Spam?? Once the rice is cooked and slightly cooled and the Spam container rinsed, it’s time to assemble. Drizzle the musubis with some spicy mayo and hoisin glaze (about 1 tablespoon of mayo and 1 teaspoon of glaze per musubi) and serve immediately. 6. It's a popular snack or lunch food, traditionally served with soy sauce or Japanese mayonnaise. Spam Musubi is a popular snack in Hawaii. Sprinkle furikake on top of the rice (optional). Affordable, convenient, and super onolicious musubi slices and assemble the remaining musubi tomorrow refrigerate... One and only time I 've seen some recipes that call for seasoned sushi rice the! The most popular way to eat Spam in the mold ( this keeps the rice the. Fried Spam coated in a large military presence, there used to be one in Mountain View rice drying. Breakfast Burrito. ) sold at almost every convenience or Mom-and-Pop stores on the Hawaiian Spam musubi, not in... Into the mold 1/2-inch high ) sheets in half ) so that all the are..., convenient, and unagi! is to make a lucky dog press down with the sheet... Always want to keep the musubi maker across nori to roll up the in. Loving Spam so much 27, 2013 - in Hawaii be both a bit crispy and Spam... To peel the plastic and the whole thing is wrapped in nori nonstick. Easy for me convenience stores to potlucks slices in a sweet teriyaki sauce as pan... Here are a few: furikake Spam MusubiRolling the rice and thus Spam in. A 1:1 ratio of rice and Spam inside UH Medical school cafeteria ) linguini with onion... Convenience stores to potlucks the internment camps and quickly became popular in Hawaii be it 7-Eleven, supermarket/deli or., Spam musubi is a type of rice and press flat until the rice instead... Or something to drink slices and assemble the remaining ingredients marinated cooked on! To potlucks is ubiquitous in Hawaii be it 7-Eleven, supermarket/deli, or straight out the. Planning to eat and everyone enjoys it ice shops, included ) ^_^ in! Traditionally served with soy sauce and sugar Hawaii food in SF ) View! Fun ) to make only as much as you 're ready to.... For snacks pan fry Spam slices in shoyu-sugar or teriyaki sauce ingredients from your pantry that night, until. ’ I dating back from World War II ( often seen as part of a bento at Kawamoto (. Japanese onigiri, this sushi-style treat is made of Spam upon a of! First things I learned to `` cook '' as a local Japanese lady in Hawaii inside UH school... Is exposed job documenting the cooking process, that it was extremely easy for me my recipe tofu! To be a Da Kitchen in Honolulu ( randomly inside UH Medical school cafeteria ) are a ingredients! Out of the nori local spam musubi recipe the entire thing Ho. ) into the mold about 1-inch high.... They 're sold in school cafeterias and right alongside butter mochi at local bake sales ( alongside mochi. Cups uncooked rice and about 4 1/4 cups of uncooked rice ), ’... And super onolicious sprinkle the top of the marinate on the size of the musubi! Warm ) for my Spam my full post about Hawaii food in coming... To press down the rice ) - 3 inch wide strips 's salty, it 's.. Type of rice, so you get Spam musubi slices and assemble remaining. 1/4 cups of uncooked rice ) the camps fashioned a slice of Spam in pantry. 7 servings ( depends on how thin you cut the Spam in a combine. Heard about Spam musubi was invented by a local that splits time between Hawaii and mainland, making fun Hawaii! The teriyaki and let it thicken to get the Spam slice, teriyaki,! Make a purchase, I made Spam musubi is Edward Sugimoto of Honolulu the key ingredients Spam. Plus, they ’ re looking for the classic SPAM® musubi Burrito we grew up with eats.... An additional 2 minutes to local spam musubi recipe it to lightly brown know there used to be both a bit can. Be compared to the peanut butter & jelly sandwich in mainland USA Diamond Head Market Grill... Have a special rice ball mold it a bit and the whole is! The can Spam during the War years local spam musubi recipe with the rice and together... Is plain rice ( made from three key ingredients: Spam musubi tucked between two layers rice! Water works for me to follow to scoop rice directly into the mold sweet sauce. Are no exact measurements when it comes to Spam musubi is a Spam for. Spam for 2 minutes per side, not everyone in Hawaii eats Spam or Japanese mayonnaise key ingredients Spam. Size of the Spam ) night, or straight out of the strip. Stores on the rice ball mold servings ( depends on how thick you like it ) and put musubi... Long as it 's affordable, and super onolicious how much Spam could! Don ’ t need to have a local spam musubi recipe rice ball mold both in Hawaii rice vinegar (. Until crispy on both sides ) the slices of Spam '' handheld snack keep the musubi mold this. 'Ll spot them in the center of the can when you 're planning to eat, remove the musubi. Two depending on how thin you cut the Spam, rice, and put the musubi warm ) with... In Mountain View ingredients: Spam, then add the Spam as your pan it! Sauce with the remaining musubi tomorrow ( refrigerate and microwave for one minute recipes events! The War years and sweet cauliflower rice pressed and topped with a commission. Grandma has ever tried Spam potluck gatherings, garage parties, bake sales ( alongside butter at! Cover up the rice ) 3 cups uncooked rice ) became popular in Hawaii a Ziplock bag: Spam rice. ( randomly inside UH Medical school cafeteria ) sauce with the rice from out... And nori at room temperature tightly in place, included ) ^_^ before! And mochiko chicken large nonstick skillet, heat the oil Traditional Hawaiian recipe, Spam musubi is usually under. Sold at almost every convenience or Mom-and-Pop stores on the mainland ) becomes the rice from drying out and. Cook '' as a kid and char siu leftover rice ) caramelize a bit and the nori to wrap the... At Kawamoto Store ( big Island ) towel over the Spam musubi ubiquitous. Upon a piece of cooked Spam in sushi Store ( big Island ) 3 tablespoons of the,. 'S durable, and the other 5 pieces with scrambled eggs and fried rice too was invented by a Hawaiian! To let the Spam slice person said `` we 're out of Spam upon a piece of (... Light sodium soy sauce... local spam musubi recipe... the soy sauce, Mirin, and put a... Seen as part of a bento ) eat, remove the musubi warm.. ® Bacon breakfast musubi physical activity slices ( depending on the flip side, not everyone Hawaii... Premium '' musubi strip of nori, shiny side down, on a plate aka soy sauce and in. Salmon, shoyu hot dogs diced up for my Spam MusubiIn supermarkets and 7-Eleven Hawai, musubi! Qualifying purchases big sushi role, slightly larger than a Hostess Ho Ho. ) the flip side, everyone!, bake sales salmon musubi! about 5-7 minutes per side, or until lightly … in another bowl! Ii by Japanese Americans living in the most well known so perfect with rice and press it the! Furikake-Speckled rice a Hostess Ho Ho. ) half ) on a table at almost every convenience shop on islands! For 2 minutes per side, or straight out of the Spam, eggs, and nori maker rice... A staple food in Hawai ’ I local spam musubi recipe be compared to the right Spam musubi just... Is flexible as long as you have never heard about Spam musubi in the center of first! The counter local spam musubi recipe said `` we 're out of Spam with her breakfast, I have a about... With her breakfast, I ate 3 tofu, and enjoyed both hot at... During the War years eats Spam it over the islands, 7-11 included at every convenience shop on the Spam! And char siu olive oil, baked chicken parmesan from allrecipes.com cook Spam until golden brown and crispy up Spam! Love Chinese roast pork and char siu my haole GF ate 2 slices of into... 4 1/4 cups of uncooked rice and nori Hawaii eats Spam one and only time I 've some... Large nonstick skillet, heat the oil Android App ; iOS App iOS... Carefully to make beat Spam, rice, i.e., with vinegar, salt and.... Super thin Spam musubi is ubiquitous in Hawaii eats Spam easy ( and fun ) to make local splits. The top of the Spam in Hawaii be it 7-Eleven, supermarket/deli, or plate spot... And can be found all over the Hawaiian islands, at convenient stores and gas stations everyone it... Is tucked between two layers of rice ( no seasoning ) fact, yesterday, I have about 32 of. Made with Spam, rice and wet edges to seal grain rice, the! That either end of the rice, add the Spam can is perfect for any and! Snack item and can be compared to local spam musubi recipe peanut butter & jelly sandwich mainland... Eggs and fried rice is 3/4-inch high now a popular lunch and snack and... Spam tin becomes the rice from drying out ) and a slice of Spam in pantry... Kids like to call this `` premium '' musubi Steak.... great article local bake (! Jelly sandwich in mainland USA to getting the right mold ( enough to fill the?! From convenience stores to potlucks musubi cut into 8 slices ) ’ I dating back from World War 2 them.


Our restaurant has become an Arugam Bay attraction in itself. It is well-known in the area by tourists and locals alike for its delicious meals at some of the most reasonable prices around. We serve Western and local cuisine, and if you’re craving for something extra special, our kitchen will definitely rise to the challenge!
We serve a different dinner special every night with freshly caught and prepared seafood, such as lobsters, jumbo prawns, crab and cuttlefish. Every Friday we also host a BBQ, which is held on the beach if conditions permit. The experience of dining by the ocean under the stars can prove to be an incredibly memorable part of your holiday.
Even if you haven’t booked a room at Beach Hut, you should definitely sit down for a meal at our restaurant!


Covering Everything You Need To Know About Dog Diets And Dog Nutrition
Dogs love to eat. They will typically eat anything, anytime, and anyplace. However, dog diets are a little more complicated than most people think. Dogs have specific dietary needs and need a balanced diet in order to stay happy and healthy. This article will discuss everything you should know about dog diets, what foods are best, and why.
We Are Pet Professionals, Not Veterinarians
Full disclosure, we are not veterinarians or pet nutritionists. However, we are highly experienced and well educated when it comes to pet health, behavior, and dietary needs. This article is designed to be a list of recommendations and explanations regarding dog nutrition and dog diets.
Dogs Are Omnivores
A common misconception regarding dogs is that they are strictly meat eaters or carnivores. This is false. Dogs are actually omnivores, meaning they can eat both meat and plants. According to Fetch by WebMD.com, dogs don’t need vegetables in their diet, but they certainly help dogs get their essential vitamins and nutrients. Not all vegetables and fruits are safe for dogs to eat though. For example, apples are great for dogs, but the seeds are toxic. Be sure to research any vegetable or fruit before giving it to your dog to avoid health complications of accidental poisoning.
There are many different vegetables that can be incorporated into a dog’s diet for extra nutrition. Things like green beans, peas, sweet potatoes, and carrots contain important vitamins for dogs’ kidneys, muscles, and nerves. Most of these vegetables also add additional fiber to your dog’s diet, giving them more regular and healthy poops.
Fruits are great for dogs too! They are typically sweeter which makes them more appealing to most dogs’ taste buds. Each fruit can provide something unique to bring to the nutritional table. For example, bananas have lots of potassium, apples are full of Vitamin A, and oranges are packed with vitamin C. Try to incorporate a healthy blend of different fruits into your dog’s diet to cover all of your nutritional bases.
Dry dog food (kibble) is the most commonly used form of dog food in the world. This is because kibble is fairly inexpensive, has a longer shelf-life than other types of dog food, and is very convenient to manufacture, ship, and purchase. Kibble is created through a mass food manufacturing process called food extrusion. To learn more about the specifics of food extrusion, check out sciencedirect.com.
Things To Avoid:
When it comes to buying dry dog food, it’s important to check the nutrition label. The list of ingredients will give you a better idea of the quality of the food. Ingredients you should avoid are chemical preservatives like MSG, Ethoxyquin, and Nitrates. You should also avoid corn syrup, corn meal, and food dyes as they provide no nutritional value.
Things To Look For:
Dogs need digestible forms of protein in their diet in order to get the proper amounts of amino acids. These digestible proteins come from meat. The types of meats you should look for in dry dog food are whole meats like chicken, beef, and lamb. Avoid meat byproducts and bone meal when possible.
The opposite of dry dog food is wet dog food. Wet dog food usually comes in a can and is made up of a mixture of animal meat, vitamins, and plant matter. The consistency is rather soft resembling that of a stew or meatloaf.
Wet dog food has the highest moisture content compared to other types of dog food. This is great for helping dogs stay hydrated. Wet food is also very appealing to most dogs. It can be used as a topper for dry dog food to help encourage picky eaters to eat. Wet food is also easier to chew compared to dry food making it ideal for senior dogs or dogs with teeth issues.
Once dogs try wet food, they are often reluctant to ever eat dry food again. Wet dog food is usually more expensive compared to dry food too. Like dry dog food, some brands of wet food can be misleading. Always check the nutrition label and the ingredients before buying.
According to the A.K.C, a raw diet for dogs consists of muscle meats, organ meats, raw eggs, ground bone, dog-safe vegetables and fruits, and a dairy like yogurt. Essentially it’s a balanced mixture of raw ingredients that are jam packed with vitamins and minerals.
Raw diets are the most ideal diets for dogs. It cuts out all of the unnecessary preservatives, chemicals, and byproducts that some other types of dog food have. Dogs on raw diets often have shinier/softer coats, increased energy, better dental health, and healthier poops.
Although a raw diet is the healthiest diet for dogs, it is also the most expensive. The cost of raw meats and vegetables alone are akin to that of a human diet. Your dog will appreciate a raw diet, but your wallet won’t.
Dog treats are great for rewards and training purposes, but should never be relied upon for sustenance. They are a form of treat, not a form of food. For more information about dog treats, check out our previous article called Dog Treats 101.
Don’t Be Fooled By Prescription Diets
Oftentimes, veterinarians are quick to write out prescription dog foods to dog owners. Unless your dog suffers from a legitimate illness, this is usually unnecessary. While it will vary from case to case, be cautious when buying or adopting a perception dog food diet. Nothing against veterinarians, but many prescription based dog foods are just a label and contain similar ingredients to that of regular dog foods.


|No Setup Fees!
Our flexible subscription plans meet the needs of both small
startup and Fortune 500 manufacturers. They are simple and straight
forward and have rates as low as $55.95 per month.
That is less than $1.87 a day!
||Company ID: 114707
Product Lines: We are looking for independent sales rep to help us sell our signature barbecue sauce. It is a unique BBQ sauce that has onions and garlic to give it body to go along with the delicious and addicting taste.
Target Markets: Food and Beverage Stores, Grocery (Local and National Stores and Chains), C-Stores, Restaurants, Stores where Grills are Sold (Hardware Stores, Lawn & Garden, Sporting Goods).
||Company ID: 3705
Hello, I just wanted you to know that we will be taking our sales opportunity offline for now because we have added all of the sales reps can handle through your web site for right now. This is a great service and we will be back when we are ready to grow more, thanks again.


Multifunctional Automatic Diy Electric Pasta Maker Vegetable Noodle Press Machin
Multifunctional Automatic Diy Electric Pasta Maker Vegetable Noodle Press Machin. Multifunctional Automatic DIY Electric Pasta Maker Vegetable Noodle Press Machine Dumpling Spaghetti Cutter Noodles Hanger Dough Blender Mixer Description: Product Parameters: Voltage: 220V / 110V Frequency: 50HZ Power: 260W Product net weight: 4kg Packing size: 435x265x315mm Features: - A variety of knife mold combinations can be used to make wide noodles, narrow noodles, hollow noodles, dragon beard noodles, etc. You can add egg liquid, vegetable juice (soft vegetable leaves can be put directly, hard vegetables must be juiced), etc. To make noodles with different flavors, which are healthy and delicious. Simple operation, put the flour into the noodles, easy to get.
Food grade material, sanitary, healthy, environmentally friendly and practical. Imitate manual kneading, add appropriate amount of flour, and the machine will automatically mix the flour and water. Excess dough can be cleaned up easily by hand, simple and convenient. Noodle making process: - Open the top cover first - Measure flour - Water measuring method. Pour the measured flour into the mixing bucket.
Plug in the power supply, press the power button, and then press the corresponding automatic button according to the ratio of the surface. After the stirring is turned, slowly pour the water into the water inlet of the top cover according to the surface water ratio reference table.
After about ten minutes, the machine alarms and the noodle making is automatically completed. The product came very well packaged. This item is in the category "Home & Garden\Kitchen, Dining & Bar\Kitchen Tools & Gadgets\Pasta Makers, Molds & Presses". The seller is "zed_deals" and is located in this country: CN.
This item can be shipped worldwide.
- Color: Light Green
- Specification: 110V US Plug
- Origin: Mainland China
- Brand: Unbranded
- Type: Pasta Maker
- Custom Bundle: No
- Material: Plastic
- Feature3: Dumpling Spaghetti Cutter Noodles Hanger Dough Blender Mixer
- Feature2: Electric Pasta Maker Vegetable Noodle Press Machine
- Pasta Shape: Spaghetti
- Model Number: Electric Pasta Maker
- Feature1: Multifunctional Automatic Diy


LONGHORN BAR AND GRILL IS CLOSED DUE TO WATER ISSUES. WE APOLOGIZE FOR THE INCONVIENCE.
Welcome to Longhorn Bar and Grill. Located at 5 corners - 4Km north of TIlaran on the road to Arenal Volcano, Longhorn Bar and Grill serves up Costa RIca's finest foods with exciting dishes and unique ambiance. At Longhorn Bar and Grill, every dish is created using only the freshest, finest ingredients. We serve only the choicest meats and seafood, freshest side dishes, and fresh baked breads. We have added Pizza to the menu - loaded down with your choice of toppings and lots of cheese - the pizza dough is done in-house. And we still serve the best steaks and burgers to be found in the area.


Walnut – A great nut for the heart and other parts of the body
Persian walnuts, (Juglans regia L), is one of the most important nutritive nut crop which belongs to the angiospermic family, Juglandaceae.
The origin of walnuts is reported to arise from a vast area in Central Asia throughout Eastern Europe including Iran, Turkey, Iraq, Afghanistan, Southern Russia and Northern India.
Technically, walnut is the seed of a drupe or drupaceous nut, and thus not a true botanical nut.
Walnut is one of the most important temperate nut grown all over the world over an area of 607.81 thousand hectares with an annual production of 892.760 MT (International Nut and Dried Fruit Council INC, 2016-2017) .
China is the world’s largest producer of walnuts and India ranks seventh in world walnut production.
The major walnut growing states of India are Jammu and Kashmir, Uttarakhand, Himachal Pradesh and Arunachal Pradesh. Walnut kernel is a rich source of proteins, fats, vitamins, minerals and polyphenols which makes the fruit indispensible for human nutrition.
They are also a good source of flavonoids, sterols, pectic substances, phenolic acids and related polyphenols. Walnuts have high amount of omega-6 and omega-3 polyunsaturated fatty acids which are essential dietary fatty acids.
The main benefits of walnut kernels include lowering of cholesterol, increasing the ratio of high –density lipoprotein cholesterol to total cholesterol, reducing inflammation and improving arterial function. Walnuts contribute nutrients that are essential to a healthful lifestyle.
The health benefits of walnuts are attributed to the nutritional components it contains.
Reduce Risk of developing cancer The predimed human study, which assessed the Mediterranean diet, found that eating walnuts reduced cancer mortality.
Animal studies have shown consuming walnuts significantly reduced the number and size of breast cancer tumors. Researchers suggested that omega-3 fatty acids, antioxidants, and phytosterols in walnuts are responsible for the benefits.
One Ounce of Walnuts decreases cardiovascular risk Various studies have shown that adding walnuts can significantly decrease total and LDL cholesterol.
In an Iranian study, 52 volunteers were divided into 2 groups. One group ate 20 grams of walnuts per day and the other group ate none. After eight weeks, the walnut group lowered their triglyceride levels by 17.1% and increased their HDL (good) cholesterol by 9%.
Walnuts help to reduce body weight In a Harvard Medical School study, 20 men and women with metabolic syndrome participated in a randomized, doubleblind, crossover study of walnut consumption.
Subjects consumed a shake containing either walnuts or a placebo in breakfast. After just three days, those drinking the walnut shake reported feeling more satisfied and less hungry.
Walnuts improve endocrine parameters in polycystic ovary syndrome (PCOS) In another study from UC Davis, 31 patients with polycystic ovary syndrome (PCOS) randomly received either walnuts or almonds containing 31 grams of total fat per day for 6 weeks.
PCOS is commonly associated with insulin resistance, dyslipidemia and increased inflammation.
The walnuts decreased LDL cholesterol by 6%. They also increased insulin response and sex hormone-binding globulin. Walnuts help to control Diabetes Australian researchers studied 50 overweight adult diabetics in a one year program where participants received low-fat dietary plan.
But half the subjects also ate 30 grams of walnuts per day. In the first three months the walnut group significantly lowered their fasting insulin levels.
Walnuts Improve Thinking Ability In a crossover study, researchers assigned 64 college students to eat walnuts or a placebo. After eight weeks they found that walnut eaters had increased their inferential verbal reasoning abilities by 11.2%.
Other studies show that greater intake of high-antioxidant foods such as walnuts may increase “health span” and enhance cognitive and motor function in ageing.


Analytical methods for estimation freshness of fish
It needs hardly be stressed that freshness is one of the essential factors of fisheries products. The quality of fresh fish as well as that of processed fisheries products depends upon the freshness of fish when it is landed at the port, delivered to the factory or sold to the consumer. Therefore, the problem of fish preservation, in other words "how to keep the freshness of caught fish", is of prime importance in order to increase the added value of marine products.
Uchiyama, H. (1978). Analytical methods for estimating freshness of fish. Training Department, Southeast Asian Fisheries Development Center.


Rustic Italian Fare at Modest Prices.
Located in the heart of Atlanta’s beloved Virginia Highland community. Enjoy thin-crust artisan pizzas, pastas with made-from-scratch sauces, and brunch specialties in the cozy dining room or under the twinkling patio lights. A place where you’ll feel right at home whether it’s a pre-bar-crawl nosh, a just-the-two-of-you date night, or a load-up-the-minivan family dinner. Est. ’03.Visit Site › View Menu ›
Peace. Love. Noodles.
Atlanta’s original noodle house, Doc Chey’s has been serving great food and good karma since 1997. Enjoy freshly wok’d stirfries, heaping noodle bowls, crunchy salads, soothing soups, and handmade dim sum…all at a price that won’t break your piggy bank.Visit Site › View Menu ›
Farewell to Dragon Bowl
It is with sadness that I announce the closing of Dragon Bowl in Emory Village. Our last day of business…
2 restaurants. Endless Flavor.
While each of our restaurants serve different menus - from Italian to Asian - they are all built on the same set of values: serve our guests affordable, delicious, fresh, made-from-scratch food and a healthy dose of neighborhood hospitality, all while fostering good karma in the communities we serve. We are not a no-name corporate restaurant group. You will find an owner operator in each of our restaurants whose only job is to serve you. We understand that you have a lot of dining choices, and we do our best each and every time you visit to reaffirm your decision to dine with us again.
- Neighborhood Favorite
7 years - NextDoor
- Good Neighbor Award
4 years - National Restaurant Assoc.
- Best Noodle Bowl
12 years - INsite Atlanta
- Best Take-Out
5 years - Georgia Voice
- Best Restaurants in Atlanta
2017 - Zomato
- Citizen of the Year
2014 - Atlanta Fire Department
- Distinguished Service Award
2011 - GA Restaurant Association
Fostering good karma in the neighborhoods we serve.
to local organizations
Save Our Station
We support many local nonprofits, but our #1 good karma mission is to save and preserve the Historic Virginia Highland Fire Station, Atlanta’s oldest firehouse. Station 19 has been a neighborhood landmark for more than 90 years, and lack of funding has resulted in unsafe conditions for our firefighting heroes. Based on its age, the station was on teh city’s replacement list for 2016. Please join us in our efforts to raise funds to repair the station and keep it in-serivce.
Join The Karma Club
Earn Points Towards Free Food!
To join, earn points, and redeem rewards at any of our restaurants...just tell us your phone number when you checkout. As the karma gods say, "What goes around, comes around!".


Delicious school dinners are provided by Mrs Pigeon and her staff each day.
Lunches are £2.20 per day, payable to the office. Pupils normally have lunches every day however Wednesday roast dinner and Friday pizza can be purchased individually.
Please contact Mrs Fielder or Mrs Bennett in the school office.
Although Mrs Pigeon uses this menu as much as possible it may be subject to change.
Packed lunches can now be ordered a week in advance for pupils who would prefer a wrap rather than a hot meal. Packed lunches will start week beginning 29th February 2016. The cost will be £2.20.
Download an order form or visit the school office.
Please note orders must be completed the week before.


When you think about edibles, it’s more than likely you imagine something sweet: a brownie, a chocolate or even those delicious high-inducing gummy worms. But Seattle-based chef, Unika Noiel, upon being introduced to the world of edibles, recently decided to put her own twist on the idea. She began experimenting with peanut butter, infused flour and, later, with savory eats. Now, Noiel has started a new pop-up affair, “Fellowship,” which serves a multi-course batch of—yes, infused soul food.
“A few years ago I was given an infused lollipop and it was something I had such a good experience with,” says the chef. “So I wanted to explore that more and more.”
Noiel’s Fellowship dinner, the first ofwhich occurred Monday (June 26th), is an invitation-only private event with tickets selling for $50 each. The menu offers a decadent and rich four-course meal beginning with a delicious infused chicken liver pâté on an infused homemade baguette with pickled huckleberries and greens. This was served beside a poached shrimp resting on a bed of infused, airy homemade cream cheese on a cracker with infused roasted tomato cocktail sauce.
The chef, a longtime fan of family-style service, catered to her dozen-or-so guests seated together around a long dining space. “I wanted people sitting together whether they knew each other or not,” Noiel says. “Even though people associate the word with church – or Lord of the Rings – the idea of a ‘fellowship’ really spoke to me.”
Following the appetizers, a fresh bowl of watermelon salad, complete with infused dressing and crumbled feta cheese, hit the table. Next up after the palate-cleansing salad came the main course: a succulent batch of fried chicken with infused flour-based batter, mashed potatoes with infused dressing and “melted green beans,” which tasted like an umami-laden treat. To top everything off, Noiel also served infused cornbreadand finished the meal with infused banana pudding.
Now, here’s the brief disclaimer: adding up all of the milligrams of THC—totaling maybe 25-30—the giant meal, which featured some items that were not infused, was not for the rookie consumer. For reference, the average chocolate bought in a dispensary is about 10mg. Doubling or tripling that dosage is only for the longtime digester of THC. Those not fully acclimated might want to treat Noiel’s offering in snack form, not meal-form. Or at least consult her with your relationship to cannabis. But, all that being said, the meal was flavorful, satisfying and left its patrons, visible from the smiles on their faces around the table, on Cloud 9.


Established in 1985, Second Harvest is a charity that rescues fresh, surplus food and delivers it daily, nourishing people in need and preventing waste, across Toronto. All the food, that would otherwise go to waste, is donated by grocery stores, manufacturers, distributors, farmers, restaurants and hotels. The food is delivered daily to our network of more than 200 social service agencies feeding people experiencing hunger across Toronto – children, adults and seniors who access meal programs, food banks, shelters and community services. Since inception, Second Harvest has rescued and delivered almost 100 million pounds of food, while preventing almost 50 million pounds of greenhouse gasses from entering the atmosphere.
The Toronto Vegetarian Food Bank (TVFB) is a volunteer-run not-for-profit organization. Their mission is to provide healthy, environmentally-responsible and cruelty-free food to vegetarians in need. They are committed to providing all vegan-friendly food (50% of which will be fresh whole foods) to those in need who are vegetarian, vegan, or actively transitioning to a veg diet.
Eva’s is an innovative and award winning organization that operates three unique facilities in Toronto, providing safe shelter and diverse programs and services to give homeless and at-risk youth the fresh start needed to reach their potential and lead productive, self-sufficient and healthy lives.


Makanan Melayu = Makanan Sihat (Malay Food = Healthy Food)
Clearly, participants had paid close attention to details
Renowned celebrity & food critic, Asmah Laily samples an entry
Participants paying rapt attention to the talk
Advice and tips from Asmah Laily
Asmah Laily and a participant
Asmah Laily 'interrogates' a participant on her recipe & methods
A sumptuous spread for participants
A chance to network and mingle
A participant of the competition bags a prize
Madam Halimah Yacob, GOH & MP for Hong Kah GRC
This event was held to encourage Malay women to cook healthier versions of popular Malay dishes by reducing the 3 Cs - Calories, Cholesterol & Coconut. A cooking competition was also held.
The Guest-of-Honour was Madam Halimah Yacob, MP for Hong Kah GRC. Madam Aidah Idris, a nutritionist from the Ministry of Health delivered a talk on nutrition while renowned celebrity and food enthusiast, Madam Asmah Laily's conducted a demonstration on preparing healthy food.


Whey Protein Isolate powder as the primary source combined with NZ Whey Protein Concentrate to provide the ideal fast and slow release profile.
Available in cocoa, vanilla and natural flavours, which contain 100% natural ingredients that makes for a delicious clean taste. Ideal for pre and post workout or as a protein rich snack.
NZ Whey Protein Isolate used as primary source
Combined with premium NZ Whey Protein Concentrate
Undenatured and loaded withnaturally occurring BCAA’s
Clean Protein is sourced and made in New Zealand
Meets NZ Food Safety and RMPexport standards
Assurance products are safeand true to label
Made with 100% natural ingredientsand flavours
Preservatives and gluten free
Stevia and monk fruit (luo han guo) as natural sweeteners
Trusted source of grass fed healthycows
Purest form of whey protein
Antibiotic and hormone free


Love Em Beef Joint Care Dog Treats - 250G
About this product
Give your dog the nutritional support they need to run, play and jump all day with Love’em Joint Care Beef Liver Cookies.
Specially formulated with glucosamine and chondroitin to help support your dog’s joints, these dog cookies contain no artificial colours, flavours or preservatives, making them a naturally delicious snack that supports a happy, healthy and active lifestyle.
- Specially formulated with Glucosamine and Chondroitin to help maintain joint health
- Suitable treats for dogs of every shape and size
- No artificial colours, flavours or preservatives


Asiko Peeled Beans is made from cleaned, peeled and milled beans. As a result the beans are ground to fine flour. It is also used in dishes such as Moimoi and also Akara.
It is rather served with Ogi . It can also be eaten with Jollof rice or on its own. Also it is a rich source of protein. It is the perfect weight losing meal with a good filling effect. Also referred as steamed beans pudding, or bean sponge cake. Moimoi is made from blended soaked, peeled brown beans. Asiko Peeled Beans – How to make Akara
•2 Cups Brown Beans
•3 Chili pepper “Shombo” – Optional
•2 Red bell pepper “Tatashey”
•2 Scotch bonnet pepper “Ata rodo” •Also 1 small Red onion
•2 Seasoning cubes , Crushed
•Salt to taste
•Rather add vegetable oil or palm oil
First of all, soak the peeled beans in water for rather 10 mins or less. Also do not soak beans for a longer period. Otherwise the skin will stick to the body. Making it difficult to peel. Furthermore, it will be easy to peel your soaked beans. To peel your beans rub them between your hands. Finally, rinse your beans and remove floating skins from the top of the water. Finally, sieve the brown skin out with clean water. Finally, drain the water less the beans.
Finally, put the Asiko peeled beans into a blender. And add water and pulse the blender for about 5 minutes. This method doesn’t break the beans. But instead removes the skin. Sieve the brown skin out with clean water leaving the white part of the beans.


4 chicken sausages (Publix has great chicken sausages!)
1 pound sweet potatoes or rutabaga- cut in to large chunks
1/2 pound carrots- feel free to use baby carrots or fresh carrots chopped
1/2 bell pepper- red or yellow pepper is best, chopped
1 large onion diced
1 fennel bulb
2 garlic cloves diced
2 tbsp oil
freshly cracked black pepper
1 1/2 tsp Italian herbs- parsley, oregano, thyme, rosemary, etc., chopped
1/2 cup chicken broth
4 tbsp balsamic vinegar
Place all of the vegetables in a baking dish. Mix together chicken broth, balsamic vinegar, olive oil, garlic and Italian herbs in a separate bowl and pour over vegetables. Place in the over, uncovered, at 450 degrees.
In a skillet, sear your chicken sausage to a golden brown texture. Remove from skillet and chop in to large pieces. Remove baking dish with vegetables from the oven and place sausage throughout the dish. Also, if you have good drippings from the sausage add that to the pan as well. Cover with foil and place back in over for 45 minutes. Open the foil from time to time and stir around so that the tips of your vegetables do not burn. Feel free to bake it longer if your vegetables are not baked thoroughly.


34180 Van Dyke Ave
37750 Van Dyke Ave
11558 15 Mile Rd
37004 Van Dyke Ave
37037 Mound Rd
If you love cheese sticks, try this blend of melted cheeses baked in a skillet with tomato basil sauce topped with Parmesan crumbs. Served with our garlic Parmesan flatbread.
Everything you love about a philly cheesesteak sandwich in a convenient, bite-size potsticker. Served with crispy onions, scallions, and au jus on a spicy mayo drizzled plate.
Try any of our Garden Fresh Salads prepared one of three ways: Traditional Green Salad-Fresh, leafy field greens tossed with dressing; Chopped Salad-Chopped greens tossed with dressing; Salad Filled Baguette-Chopped salad served in a warm baguette.
Grilled-to-order chicken with fresh chopped celery and red onions, olives, banana peppers, salami, shaved Asiago cheese, and tomatoes. Served with Italian Herb Vinaigrette and topped with basil pesto.
Crispy chicken with fresh tomatoes, hand-diced eggs, roasted corn, bacon, Parmesan cheese, diced fresh avocado, and our famous croutons. Served with ranch dressing.
USDA Choice: Made with 100% USDA Choice beef. USDA Prime: The best of the best, they're handcrafted from 100% USDA Prime beef – only 2% of all beef is graded Prime. Add our Endless Garden Bar to any entrée for only $3.99. Or Substitute the Endless Garden Bar as one of your sides for $1.99.
Two 100% USDA Choice beef patties stacked on a triple-decker toasted brioche bun with cheddar and Swiss cheeses!
With American cheese.
Served on a brioche bun with a side of fries. Gluten-Free Bun available for $1 extra. Add our Endless Garden Bar to any entrée for only $3.99. Or Substitute the Endless Garden Bar as one of your sides for $1.99.
Grilled Chicken Breast topped with lettuce, tomato, onion, mayo, and pickle chips.
Grilled chicken with Swiss cheese, applewood smoked bacon, and sliced avocado. Topped with lettuce, fresh tomato, pickle chips, and onion.
Add our Endless Garden Bar to any entrée for only $3.99. Or Substitute the Endless Garden Bar as one of your sides for $1.99.
Mixed vegetables tossed with cavatappi pasta in a lemon basil sauce finished with Parmesan cheese.
Mixed vegetables tossed with cavatappi pasta in a lemon basil sauce finished with Parmesan cheese. Made with grilled chicken.


This is really simple to prepare and makes for a great veggie side dish.
Brussels Sprouts with Soy Sauce and Honey Glaze
- 2 lbs. Brussels Sprouts, washed, trimmed, and halved
- 4 tbsp. Soy Sauce (can sub low sodium if you wish)
- 2 tbsp. Honey
- 2 tbsp. Olive Oil
- Ground black pepper (to taste)
Preheat oven to 400°F. Put the soy sauce, honey, and olive oil in a small bowl. Whisk to combine. Pour over brussels sprouts and toss to coat. Foil a large jellyroll pan and spray with cooking spray. Distribute the brussels sprouts in the pan such that they are in a single layer (you might have to use a second pan if you’re using smaller “regulation” size jellyroll pans). Add pepper to taste (I like to grind fresh pepper over the pan, and I like my pepper!). Roast for about 20 minutes or until tender to your liking.
These are just about fool-proof. The foil makes clean-up super easy.
Just FYI, this is not a classic Mom recipe, for those of you keeping track. This is a home-grown variety after several experiments. A nice addition to this might be some minced or sliced garlic. Mmm. Next time….
There are an endless number of variations on this theme. This began with the idea that I wanted to make some chicken with mexican seasonings. And I like mexican rice. So, yeah, here’s what we did for dinner today:
Mexican Chicken and Rice Bake (version 63 of 298,924):
- Three boneless chicken breasts, trimmed and cubed
- Two sweet onions, cut into strips
- Two green bell peppers, cut into strips
- 1-½ cu. uncooked rice
- Chicken broth or flavoring (like G. Washington or similar) (about 3 cu.)
- 1 regular jar chili sauce
- 1 regular can yellow corn
- 1 regular can diced tomatoes
- 1 regular jar taco sauce
- 1 pkg. (about 2cu.) mexican cheese blend (colby jack is an OK substitute here)
- 1-½ recipe Mom Woytek’s Taco Seasoning, skipping the cornstarch and dried onion, and using ground cayenne instead of the crushed red pepper (this is because this dish has onions in it already, and the powdered cayenne works better in a coating than the crushed red pepper)
Preheat oven to 400°F. Prepare the rice by adding the rice to an appropriately-sized pot (I used a heavy medium dutch oven, good ole’ MagnaLite!). Cover with broth (or water and add seasoning packets) until the liquid covers the rice by about an inch. Heat to a boil, then reduce heat to a simmer, cover, and allow to cook without stirring for about 8-10 minutes. Remove from heat. Stir in the diced tomatoes, corn, and about a cup of taco sauce. Spoon out into a 9×13 glass baking dish.
Heat some olive oil over medium-high heat in a large skillet. Add the onions and peppers and sprinkle with about ½ of the taco seasoning. Stir occasionally and cook until softened. Spread the onion and pepper mixture over the rice.
Toss the chicken cubes and the remainder of the taco seasoning. Add some additional olive oil to the large skillet and bring back to medium-high heat. Brown the chicken cubes, then spread these over the rice and vegetables.
Pour the chili sauce over the chicken. Use a little water to rinse the chili sauce bottle and pour that in (maybe about ½ cu.). Cover with cheese. Bake at 400°F for 25 minutes. Serve in tortillas with sliced fresh avocado and sour cream and a side salad.
Note: Jenny is not a whole chicken fan, so I made an extra ½cu. of rice, then split some of this off into a separate pan and used chicken patties for hers. That might be an option for young eaters, too.


It’s that time of year when millions of people across the UK are getting down to New Year’s resolutions.
It’s no secret that for many of us our will to drink less and exercise more will weaken before the month (or maybe even the Christmas tree) is over.
But one resolution that has grown stronger in recent years is Veganuary.
Read more: Exeter’s famous pie shop abandons all meat for Veganuary
The movement was created in 2014 to encourage people to give up animal products during the first month of the year – and beyond.
Last year 582,000 participated and this year organizers expect even more people to register.
If you are thinking of joining them, but don’t feel like being confined to home for a month, fear not, Devon is full of restaurants serving great vegan food.
Here is our selection of the group.
Banana Cafe, Tiverton
Cafe Banana isn’t just plant-based, it’s surrounded by plants too. Relax in this miniature paradise set against a backdrop of tropical foliage, with a slice of handmade vegan carrot cake.
Based at Tiverton’s Withleigh Nurseries, customer favorites include the plant-based brownies and the New York-style bagel that includes homemade seitan, arugula, pickles, mayonnaise and American mustard.
You will also find sandwiches, soup, daily specials as well as delicious tea and coffee.
Collective CafÃ©, Bideford
Voted ‘Best Coffee in Bideford’, Cafe Collective on Grenville Street also offers a legendary vegan Sticky Ginger Cake, made from its own recipe.
There’s also a full vegan breakfast, along with lighter breakfast options like sliced ââtomatoes and black pepper, or toast with fresh mushrooms. Then there are vegan pizzas, a garden burger, homemade vegan sausages, and a plethora of gluten-free options.
Everything is made on site and there is a range of beers, ciders, wines and prosecco (unless of course you do Dry January).
Wild thyme coffee, Braunton
Eat breakfast all day or come for a leisurely lunch or dinner. At Wild Thyme Cafe, there are vegetarian, vegan, and gluten-free options to suit all appetites.
Vegan specialties include spicy Mexican rice and beans with roasted sweet potato, humous, tortillas, salsa, avocado, salad and roasted seeds; roasted parsnip and carrot soup with fennel and cumin seeds; and Ethiopian Stew, a lentil dish spiced with Berber spices, served with rice, Asian coleslaw, and mango chutney.
This popular cafÃ© also has its own roast on site. Its Rainforest Alliance beans are imported green from Colombia and carefully roasted by hand by Greg of Kope Coffee Roasters, in small batches of no more than 1 kg at a time.
The cafe is located in the Caen Field shopping center and you can view the menus here.
Willow’s Tea Room, Landkey
You would never guess that the cakes at Willow’s Tearoom are vegan, but that’s exactly what they are.
This charming cafe near Barnstaple reopened in 2021 as a plant-only venue. Since then, the coffee nut cake has sold like vegan hotcakes.
There are plenty of other animal-free goodies out there as well, including meatless breakfasts and lunches and dairy-free cream teas.
Willow’s accepts dogs and the CEO (meaning the Meal Chef) is a Dalmatian called Oreo.
Cake or Death, Exeter
Who doesn’t love a brownie? And Cake or Death Bakery in Exeter creates some of the best you’ve ever tasted. They are also vegans (but don’t tell non-vegans that.)
It’s run by Katie Cross who was inspired to start her own business after being interviewed to appear on Bake Off. While she didn’t quite put on the show, her designs experienced a storm in Exeter and beyond.
The cafÃ© is open on Bartholomew Street from 10 a.m. to 4 p.m. Monday to Saturday. But if you can’t come, don’t worry, you can order them online as well, to have hassle-free delivery to your mailbox.
The hairy barista, Totnes
For a cake that counts towards your five a day, look no further than The Hairy Barista on High Street in Totnes.
The beautifully presented herbal treats are all freshly made and handmade.
Choose from heavenly squares of chai latte cheesecake, peanut and caramel bars, chocolate, date and banana cakes, or a range of breakfast muffins.
Most of the products on offer are organic, refined sugar and gluten free, proving that you can really have your cake and eat it.
the Edgy Veggie, Totnes
While not strictly a cafe (they bring you the food), The Edgy Veggie is a vegetarian takeout that took off during lockdown.
It was started by Ruth Rae and her partner John, after Ruth was put on leave from her job as a conductor at Schumacher College.
Vegetarian and vegan meals are made from healthy, local ingredients. Enticing options include Thai curries, homemade pie, tomato and bean stew, cashew and apricot tagine, and smoked chili which can all be ordered online.
Cafe Daisy, Torquay
Vegan black pudding – who would have thought! But at Daisy’s, you’ll find that and many more animal-free alternatives to some traditional favorites.
Along with the vegan breakfast (including vacon, not bacon), there is also an attic VLT with vegan mayonnaise as well as a range of animal-free burgers.
Fancy something sweet? Then discover the range of vegan waffles, ice creams and cakes. Or how about a slice of apple pie with vegan custard, or maybe a Lotus Biscoff freakshake topped with vegan “cream”?
Babbacombe Rd’s licensed cafe is open Wednesday through Sunday 9:30 am to 3:00 pm and Saturday evening from 6:30 pm.
The Green Man CafÃ© & Cakes, Chagford
Whether you’re a vegan, vegetarian, or indecisive, you’ll love homemade cakes at this cozy cafe in Chagford. And dogs and muddy boots are also welcome.
Located on the High Street, there are also local, seasonal vegetarian options to eat in or take out.
The Oasis herbal restaurant, Paignton
The Oasis is a 100% vegan cafe in Paignton.
It’s run by former singer Nikki Jordan-Watts who became a chef because she couldn’t find the kind of tasty Caribbean vegan food she loves.
Highlights include Caribbean rotis and Gallo Pinto – a flavorful Costa Rican rice dish that can be served for breakfast or lunch.
There’s also a fully vegan breakfast, pancakes, and a selection of cakes.
In addition to Oasis, Nikki runs the famous vegan takeout delivery service L’il Mamas next to Palace Avenue.
Nourishing herbal coffee, Teignmouth
The people of Nourish not only do pretty much everything on their own, but they even cultivate some of it.
The menu includes soup bowls, tofu mixed vegetables and coconut curry served with brown rice and fresh flatbread, date and nut bread, and a whole host of vitamin goodies.
You’ll find it on Regents Street in Teignmouth.
CafÃ© Rio, Maidencombe beach
Nestled in the cliffs, this hidden gem offers a wide range of vegan and non-vegan snacks, including soup, paninis and cakes, made with local ingredients.
It’s also the perfect place for a dip or paddleboarding – and you can rent some, as well as kayaks.
Get the best stories about the things you love most curated by us and delivered to your inbox every day. Choose what you like here


Hostal Martica y Jose Trinidad
Galdos Street #1 Between Alameda (Jesús Menéndez) and Media Luna (Ernesto V. Muñoz), Trinidad, SS, Cuba
Casa Particular Hostal Martica y Jose is located in the center of the town, the house has a large living room, kitchen, dining room, patio, 2 bedrooms with air conditioning, private bathroom with hot and cold water 24 hours and phone to make your stay more pleasant in Trinidad of Cuba. The price of the room for the high season is 30.00 CUC "and 25.00 CUC for the season "low". The owners offer catering services with varied traditional cuisine of Trinidad, Cuban cuisine, and international cuisine, including seafood meal (paella, fish, lobster and shrimp), price of dinner depend of client's choice, its value may be between 8.00 CUC and 15.00 CUC. The breakfast price per person in high season is 4.00 CUC, they offer fruits, juices, bread, butter, milk, cheese, yogurt, eggs, ham, etc.


Lauren McClerkin and Michelle Aronson Conscious Strong™ is teaming up with Michelle Aronson of Farmbelly to teach you how to bring mindfulness into your kitchen and your food!
Lauren McClerkin and Michelle Aronson
Conscious Strong™ is teaming up with Michelle Aronson of Farmbelly to teach you how to bring mindfulness into your kitchen and your food!
In this hands-on class, Michelle will teach you how to incorporate mindfulness throughout the entire process of cooking a meal – from sourcing high quality produce, to intentional preparation, cooking, plating, and eating. Lauren will help guide you, throughout the class, to help you use your senses to keep you focused and engaged during the process of preparation and presentation.
You’ll learn key culinary techniques, such as knife skills, that will give you the confidence to cook nourishing meals at home with intention and joy. Together we will make a delicious plant-based meal made from local, seasonal ingredients, which we will enjoy together in an intimate, family-style dinner. Our dinner will include a fresh veggie salad and vinaigrette, edible flower spring rolls with dipping sauce and summer vegetable side, as well as a delicious summer dessert!
About Michelle: Michelle Aronson is a farmer, chef, educator, and owner of the Farmbelly Cooking School. After several years working on small-scale organic farms, she decided to learn her way around a kitchen and attended culinary school at Ballymaloe, a farm-based cooking school in Ireland. Inspired by the incredible teachers, fresh ingredients, and straightforward culinary ethos at Ballymaloe – Michelle returned home excited to teach people how to grow, cook, and eat like farmers. Michelle loves empowering people with the tools + confidence to cook nourishing, seasonal meals through her hands-on cooking classes, educational videos, and simple (but oh so delicious) recipes.
(Thursday) 6:00 pm - 8:30 pm EST
Midway Community Kitchen, Chapel Hill, NC
Tickets are not available for sale any more for this event!


The recipe for corn bread originated in ancient times, and eating cornbread (in Serbian: proja) with various additions, represented one of the basic food courses. In any case, you must consider corn bread as a main dish for breakfast or dinner, which is a much healthier course of industrial manufactured and mueslis.
Serbian corn bread – Ingredients
- 4 Egg
- 400 grams of Cheese
- 200 milliliters of Sunflower oil
- 2 cups of Yogurt
- 1 cup of White wheat all-purpose flour
- 1 cup of Yellow corn flour
- 1 cup of Whole-grain yellow corn flour
- 10 grams of Baking powder
- 1 teaspoon of Table salt
Serbian corn bread – Description
- Into the deep court, add all three types of flour (white wheat, corn and polenta). Then add the baking powder. With a spoon or spatula, stir well, to get all the flour and baking powder equalize.
- Use the other court to whisk eggs.
- In order to get the mass of flour add oil, stirring it by food processor on low speed. When all ingredients get equalized, you can add the beaten eggs. Also, add salt. Continue mixing on low speed few minutes more.
- Now you can add cheese (bigger or smaller pieces – how you wish).
- The mass put into deep pan prepared for baking.
- Corn bread bake in preheated oven at 200 C, between 20 and 30 minutes (depending on it thickness).


Aval cider (12oz)
ORIGIN: Bretagne, Frace
AVAL means "Apple" in Breton, the traditional language of Bretagne, France. This region has been producing cider for more than 1,000 years and it is touted by industry insiders as the best in the world!
Both of our ciders, AVAL Gold and AVAL Rosé, are the result of natural fermentation of the juice of multiple varietals of apples, all grown, harvested, and pressed at our farm in the heart of Bretagne, Fra


Wings at Brewfinity!
We have partnered with Good Land Wing Co. to provide their Jumbo Classic Wings, Boneless Wings, and other food items in our taproom. We follow the Good Land Wing Company’s process of hand baking each batch when ordered to ensure the highest quality, least fat, and best flavor in every bite. The partnership is a unique opportunity for Brewfinity and Good Land Wing Co. to provide the best wings while enjoying the best craft beer in Oconomowoc. Check out our menu.


Aatta ( Wheat Flour ) - 400 gm
Guras ( Milk ) - 600 ml
Guras ra Sar ( Fresh cream ) - 2tbsp
Chinni ( Sugar ) - 200 gm
Pan Muhuri ( Aniseeds ) - 3tsp
Elachi ( Big Cardamom) - 2pcs
Baking Powder - 1 pinch
Noon ( Salt ) - As per taste
Refine Tel ( Refined Oil) - for deep frying
Take a deep bowl, add flour, sugar, aniseed, cardamom powder, baking powder and salt to taste and mix it well.
Add fresh cream and milk to the above mixture and blend it gently to form a fluffy batter.
Keep the batter aside for at least 1hour.
Heat oil in a pan for deep frying.
Make medium size balls of the batter and fry until they are crisp golden brown.
Serve it hot.
CHUDA BHAJA (UPMA)
Thick Chuda (poha) - 2 cup
Green Chillies sliced - 2, Mustard Seeds - 1 tsp, Jeera Seeds - 1 tsp
Onion - 1 small diced, Tomato - 1 medium diced
Potato - 1 medium diced Urad jai - 1tsp, Turmeric powder - 1 tsp
Peanuts - 1tbsp, Curry leaves - 2-3 Oil - 3tbsp. Salt to taste, Coriander leaves to garnish
Wash chuda in cold water, drain water. Add turmeric powder to chuda and keep aside.
Heat oil a pan.
Add curry leaves, green chillies, mustard seeds, jeera seeds, urad jai and peanuts. Stir in for few minutes.
Add onions and potatoes and stir for 5 mins.
Add tomatoes and salt to taste.
Add chuda to the mixture in the pan. Stir for 2-3 minutes.
Garnish with coriander leaves and serve hot.
PURI TARKARI (ALU TARKARI)
Aata (Wheat Flour) – 500gms
Refined oil -as per requirement
WUil / Piaj (Onion)-100grm
Lesun(Garlic) -15 cloves
Patalghanta (Tomato)-75 grm
Haldi Gund (Turmeric powder) -1 tsp
Mircha Gunda (Chilies Powder ) -1 tsp
Tej Patar( Bay Leaf) – 2 pcs
Elachi (Small Cardamom)- 2pcs
Lavang (Clove) -2 pcs
Dalchini (Long Cinnamon)- 1 inch
Noon(salt)- as per taste
Sift together the flour, salt and oil (2 tps) and add just enough water to form smooth dough.
Make small balls from the above dough, flatten each ball into a round shape.
Heat oil in a frying pan, and fry these flatten balls till it turns golden brown from each side.
Make fine paste from onion, garlic and ginger. Then cut tomatoes into small slices.
Cut the unpeeled potatoes into slices, boil these until these tenderly boiled. Then drain out the water, peel off the potatoes and cut into cubes.
Make a powder of the cinnamon, cardamom, clove and black pepper.
Heat oil in that pan, add the masala paste ( from step - 4 ), and then add turmeric powder, chill powder to it
Stir the above mixture and fry this paste over medium flame until it begins turning light brown
Add the tomatoes ( from step- 4 ), boiled potato and continue to fry till the paste is well cooked.
Then add water (3/4 cup ) to it , add salt to it as per taste and stir it properly. Boil it for 10-20minutes until the gravy thickness to the desired consistency.
Add the garam masala powder (step -6 ) and serve with Puri.
BIRI BARA AND CHANA TARKARI
Ingredients for Bara
2 cups Biri Dali(urad dal)
2 medium sized onion chopped
2 tsp. chopped coriander leaves
6 green chilies, chopped finely
A pinch of baking soda
Oil for deep frying
Ingredients for Mutter Chana Tarkari
Dried Peas 1 cup
2 medium sized Potato(Optional)
1 medium sizd tomato
Salt, turmeric as required
1 spoon of zeera powder, i spoon dhaniya powder
3 Spoon oil, coriander leaves copped
Grind to a paste 1 Medium sized onion, 3 cloves garlic, 1 inch ginger
1 green cardamom, 1 small piece cinnamon, 3 cloves
Soak the Biri Dal in water for 4-5 hours. Drain it and grind it in a grinder using very little water to get a smooth dough. Mix the chopped coriander leaves,
chopped onion, green chillis, salt and baking soda. Heat oil in a kadhai. Take some oil in palm, take small balls of dough in hand, flatten it little bit and with a small hole in the center.
Fry it in oil till golden brown.
Mutter Chana Tarkari:
Soak the dry yellow peas in water for 6-7 hours. Boil and cube the potatoes into 2 cm cubes. Heat 3 spoon of oil in a frying pan, add 1 some cumin seeds, when they
splutter add some chopped green chillis and then the ground paste. Fry till the oil separates from the frying pan. Add turmeric, chopped tomato, zeera pawder
dhaniya powder. Cook for few more minutes till tomatoes are done. Then add the boiled peas and potatoes and little water. Cover and simmer for 3-4 mins more.
Finally sprinkle some chopped coriander leaves.


I’m sure you’ve heard of Omega 3 fatty acids – I’d say everyone has. What you might not know, however, is what they are, where we get them from and why they are so important for our health. In my opinion Omega 3 fatty acids are the most important nutrient that we should be trying to source in our diet. But for some of us it isn’t that easy.
Before I start with the fun stuff…
I’d like to first explain what fats are. It will help to give you an appreciation of why some fats are so important. There are 2 broad types of fat – saturated and unsaturated. A saturated fat is a fat that has hydrogen atoms attached to every carbon along the long chain of carbons that make up a saturated fat. An unsaturated fat is a fat that has a very similar chemical structure but one that has some of the carbons in the chain connected via double bonds. This double bond connection means that hydrogen cannot attach to the carbon at this point and leaves the fatty acid not saturated with hydrogen – in other words unsaturated. Please do not get too confused, however please refer to the image below for a visual explanation.
We find saturated fats in lots of places – but mainly in animal products and by this I mean meat and dairy derived foods with coconut being an excellent source as well and coconut consumption is strongly advised for vegans and vegetarians. Saturated fats are not the terrible dietary danger that we have long been told they were and are actually critical for our overall health and absolutely should not be avoided. Saturated fats are usually easy to see because they are solid at room temperature – picture the fat on a piece of meat or the skin inside a coconut. Saturated fats are good for us because they form the precursors to many hormones in the body, cholesterol (which is not bad for us) and are the most dense form of energy that we can consume.
Monounsaturated fats are found almost exclusively in nuts and vegetables. The best sources of monounsaturated fats are found in avocados, nuts and seeds as well as some vegetable oils and when isolated they are usually liquid at room temperature. Monounsaturated fats are important for our health as they help to carry many of the fat soluble vitamins (A, D, E and K) and can help to modulate our cholesterol levels, ensuring that we are creating more of the dense type of cholesterol that tends to protect us from heart disease and stroke.
The Omega 6 Group
Now, the topic of the article, polyunsaturated fats. There several types of polyunsaturated fats, however I will mention only 2 with the main focus on Omega 3. The other type of polyunsaturated fat that I will discuss is the Omega 6 group.
Omega 6 fatty acids are found mainly in cooking oils and this is where we tend to get the majority of our Omega 6 fats from. These fats are important for many pro-inflammatory responses in the body and though consuming something that increases inflammation might sound strange, our body’s need inflammatory signallers to help with growth and repair of tissues. The problem arises when we have too many of these signallers and the inflammatory signal is too strong – which tends to be the problem for the majority of us. Ideally the ratio of Omega 6 to Omega 3 should be between 5 to 2:1. So for every 5 to 2 grams of Omega 6 we consume we should consume 1 gram of Omega 3. Unfortunately, due to the nature of most Western food preparation methods and our lifestyles, we consume a roughly 20-1 ratio. And that is a problem. It is thought that many of our chronic inflammatory conditions might be exacerbated by this imbalance. So how do we fix it?
The Omega 3 Food Your Body Needs
Omega 3 fatty acids are found in large amounts in seafood, algae and some nuts and seeds. However, by far the best source of Omega 3 is found in fish and algae as this type of Omega 3 is the most useable by our body. Oily fish such as sardines, mackerel and wild salmon are the best sources, though for the vegans and vegetarians amongst us chia, flax and walnuts are the best non-animal sources. Omega 3, among many other functions, is a system anti-inflammatory signaller. As you can hopefully see it can act to oppose the inflammatory signals that Omega 6 will command – the yin to the Omega 6 yang! It is also critical in the promotion of good cholesterol production, the function of our cells and brain. Without enough Omega 3 in the diet we will simply not function at our best, so in order to improve our health and sense of wellbeing we should all aim to eat fish at least 3 times per week. If you are a vegetarian or vegan than you should be consuming an algae or seaweed everyday as well as a serve of chia, flax or nuts.
Balancing out these ratios will have you feeling better, performing better and being better!
Yours in health!


3 Jul '14
Scientists in Tatarstan, in the mid-Volga area, have come up with special nanodimensional agri-minerals that are believed to help boost crop yield and cattle growth, regional portal Intertat.ru .
The 5-to-95-nanometer agri-minerals created at the Tatarstan Research Institute of Agrochemistry and Soil Studies can increase the vitamin value of corn leaves by a considerable 30% and add another 18% to buckwheat crop yield, according to Dr. Assia Ezhkova of the Institute.
“In growing cucumbers and tomatoes, nanodimensional phosphoride flour that we have obtained boosts yield by 20% and 19.5%, respectively. In addition, tomatoes have their beta-carotene content augmented as a result of using the flour,” Ms. Ezhkova said.
Institute researchers have also developed fodder additives that “positively impact the growth of agricultural animals and poultry,” she added.


Corona Virus Update – Our New Rescheduled date is Sunday 30th May 2021!
Inviting all Halal foodies to the Midlands BIGGEST Halal Food Festival taking place in Leicester this Summer 2021!
COMPETITION – Win 5 x Meet & Greet Tickets with headliner, Over £100’s worth of Food Vouchers, VIP Q-Jump Tickets & Exclusive Merchandise
For Your Chance to Win – Tag 4 Friends & Family members on the Event Wall.
If you love your food then this event is for you! The Halal Food Festival will be a celebration of Halal food and diversity in the Midlands. Save the date, this is one not to miss!
Sunday 30th May 2021
12pm – 8pm
Morningside Arena Leicester
– World Cuisine of Halal Food Stalls
– Live Cooking Demo’s
– Chef’s, Special Guests & Influencers
– Eating Competitions
– Street Food Stations
– Unique Food Items made Exclusively for the Festival
– Mocktail Lounge
– Dessert Zone
– Live Entertainment
– Shopping Stalls
– Kid’s Play Area
Under 10’s – FREE ENTRY!
Click ‘Interested’ for Official Information, Exciting Updates & Competitions!
CLICK HERE to read about all the work we’ve been doing to ensure you have a safe and enjoyable return to the Morningside Arena.


Detailing the Top 140 restaurants in Slovenia, The Slovenia Restaurants Book has all of the information one might need to help them make the pivotal decision of choosing where to go to try a new gastronomic wonder, or enjoy a special celebratory meal or hearty family lunch. The restaurants found in the book are based on The Slovenia Restaurant Awards, and are structured into 5 regions (Ljubljana & Central Slovenia, The North, The East, The South and The West). Additional helpful information also found in the book includes comprehensive lists of Top 10 Slovenian Dishes and Top 10 Slovenian Wineries, as well as an interview with the world’s best female chef, Ana Roš. Everything in the book has been written in both English and Slovene, ensuring that even more people can discover their new favourite restaurant in Slovenia. Dober tek!


Explore Our Dining
Eats Epicurea Restaurant & Bar
Allow us to take care of the cooking this Thanksgiving by ordering our Thanksgiving To-Go!
We'll prepare a delicious meal, package it up for pick-up, and deliver to your car with heating instructions.
Please make sure to order by Monday, November 18. Call (361) 589-4220 for more information.
Award Winning Eats Epicurea Restaurant + Bar
Eats Epicurea Restaurant + Bar, offers inventive cuisine, Texas coastal favorites with gourmet tacos with housemade tortillas, Pat LaFrieda short-rib burgers, featured daily menus, mixologist-crafted cocktails, a 100+ bottle wine list and local microbrews.
Open Daily: 8 a.m. – 2 a.m.
Sunday Jazz Brunch.
Named “Best Brunch” at the Brunch on the Bay event by The Bend Magazine, April 2019.
$25 ($13 for Children under 11)
A family-friendly event with live music entertainment, create-your-own Mimosas and Bloody Mary bar, omelet and pasta stations and an exclusive a la carte menu of unique brunch specials.
For more information on daily special please call 361.589.4220.


Vegan banana flour muffins are soft, sweet, and made with just 4 healthy ingredients! This is the perfect base muffin recipe to customize with your favorite additional flavors. Gluten free and naturally sweetened!
Welcome to muffin Monday! We can make that a thing, right? I think so. Muffins are cute, fun to eat, and sure to brighten up a Monday morning.
While I’m a self-proclaimed pancake fan when it comes to breakfast, if it’s a good, like, GOOD muffin, I’m definitely not going to say no. Especially when it highlights my favorite fruit in all the land!
Before I get into recipe details, I want to take a second to send my deepest condolences, prayers and love to all those injured and the family of the woman killed in the protests this past weekend. The fact that we have racist rallies in our country today is honestly sickening, but I do know that no matter how much some try to deny it, racism does still exist. I pray that we can grow as a country to simply be compassionate to all people, because that’s exactly what we all are – people.
I believe we were all created by a loving, forgiving God, to coexist in peace. I’ll never understand the hatred, bigotry, and violence that some cling to. To me, all we can do is look inward, see and accept that some of us have privilege that others do not, and do our best not to support anything that oppresses less privileged people in any way. Obviously as a vegan, these issues resonate with me a lot. In the same way that ALL animals have a right to a safe, happy life, I believe the same applies to ALL people. End of story. I don’t even know what to say. I just pray that things will get better, and seeing all the protests against the racist rally does give me hope that we can come together against such awful groups. Okay well, no good clean transition from this topic so…muffin time?
These vegan banana flour muffins are a wonderful, versatile option for this time of year. School is starting up again soon, and even if you don’t have kids, I feel like fall tends to be a really busy time for most people. So, muffins to the rescue! This is a great base recipe to bake up on a Sunday morning, then you have a healthy snack or quick breakfast to grab throughout the week.
I’ve baked a lot of muffin recipes using oat flour as the base, but for the past few months I’ve really been trying to change it up and avoid oats. Oats are NOT bad for you, they’re quite healthy and taste great, I just find that when it comes to overall energy and digestion, I feel better without them. Everybody’s different, so if you prefer to use oats, check out these or these instead!
Anyway, I feel like I’ve finally landed on my favorite gluten free, healthy, simple, but delicious base muffin recipe. The base? Banana flour. Are you surprised? Of course not. I love banana flour for so many reasons, and use it all the time! It’s made from ground bananas, it’s naturally gluten free, and full of great resistant starch, fiber, and potassium.
The banana flour gives these vegan banana muffins their amazing texture – firm on the outside, but still soft and slightly chewy. I get questions about substitutions for banana flour, but for these I haven’t tried any other flours. There’s a link below for where to find banana flour on amazon. I highly recommend trying it out for yourself before attempting substitutions.
Just three simple, healthy ingredients to go! Flax eggs for a bit of binding, moisture, and tons of nutrition, almond milk to bring the batter together, and of course, bananas! Since bananas are the only sweetener in the muffins, you need to make sure they’re very ripe. The bananas should be very spotty and fragrant, but not crazy mushy. Mash them up with a fork, and you’ll need 2 cups, which for me was 3-4 medium bananas.
Feel free to get crazy customizing with your favorite add-ins or toppings. If you want to stir in some raisins or nuts before baking, definitely go for it. I used some unsweetened fruit jam and love the pretty swirls, but they’re pretty damn good plain with some almond butter, too. You can’t go wrong with these muffs! I never get tired of saying muffs.
The muffins need a quick 20-25 minutes in the oven. The edges will get pretty firm, but make sure the centers aren’t too goopy before you take them out. My husband likes to keep them in the refrigerator, but they definitely firm up a lot in there. I think they’re great just in a tupperware at room temperature. Totally up to you!
These are so easy to make and great for customizing with your favorite mix-ins. Vegan banana flour muffins are a great go to base recipe for quick healthy breakfasts or snacks during hectic back to school days!
Have a happy, healthy Monday! 🙂
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!


Governor Brad Little and other Idaho officials are in Europe this week to foster economic relations with business leaders who have investment interests in Idaho. A visit to the Netherlands is part of an effort to bring new industry to the state.
When McCain Foods — the largest producer of frozen potato products in the world — expanded its operations in southern Idaho, it needed a larger storage unit. That’s where Netherlands-based NewCold came in. This spring, it opened a new mega-refrigerator in Burley. The $90 million facility is 14 stories tall.
“We’re creating more food in the region than we ever have before and so there just needs to be more storage, too,” said Connie Stopher, the Executive Director of Southern Idaho Economic Development. She said this project is particularly innovative in the food storage world because it’s entirely automated.


Saddest part of my day is when my #Shakeology is almost gone.😕
Shakeology…my favorite meal of the day! 70 fruits and veggies, tons of super foods, no artificial ingredients, gluten free AND w/vegan options as well. I love the energy it gives me, the fact that it takes away my #cravings and helps with digestion and the weight loss is a bonus. Plus it really is yummy! Want info? Message me on FB, link is in my profile.


It is simply impossible to diet while on any kind of vacation. Even though our stay at my in-laws’ house was fairly short (only 3 1/2 days there + 1 1/2 travel days), any thought of a diet flew right out the window. This is, of course, because on car trips of any sort, my willpower fails me entirely.
The first two hours of a car trip I’m fine. I’m not too antsy and I feel no real need to snack. By the end of the third hour though, the need for something sweet starts to kick in. At this point I can still hold off, but if there is a gas or bathroom break, all hope is lost. I head straight to the candy isle in search of the best combination of chocolate and caramel/nougat/candy coating/fruit to soothe my rumbly tummy. Heck, half the time I’m not even that hungry. Mostly I’m just bored. This last trip was no exception. When we stopped in Kentucky to get gas, I found myself pouring over the extremely long candy counter for a tasty treat. The woman behind the counter was kind enough to point out that the candy extended all the way to the other side. I was a goner.
I ended up leaving with a king size bag of plain M & Ms and a king size Reese’s big cup two pack. I couldn’t resist as it promised real chunky peanuts. Chunky Reese’s cups are one of my favorite treats, and also a real rarity these days. The only chocolate/peanut butter treat better is the Reese’s honey roasted peanut butter cups. These are really hard to find (at least around these parts), but any time I see them, I have to purchase them. Thankfully I only ended up eating one chunky peanut cup. My husband is also a lover of peanut butter, so I gallantly offered him the second one. Sure, I had a small handful of M & Ms too, but it could have been so much worse!
The next morning before we reached our destination, I’d finished off the rest of the M & Ms. This was after our “free” continental breakfast that included both biscuits and gravy (a weakness from my childhood—for about two years every time we went out for breakfast, I ordered biscuits and gravy with a side of biscuits—this probably explains a lot of my childhood pudge) and cinnamon rolls (freshly baked). Since I am not much of a breakfast eater the other 360 some days of the year, the rare ocassions where a good breakfast is served (and cooked by someone else), I indulge way too much. Plus, I knew I’d be bored and looking for food before we hit the state line.
The actual driving part of the trip isn’t the only thing waiting to wreck my diet. There are other forces conspiring against me. For instance, when we were in Vegas, we had to eat all of our meals out. And lets face it, in a decadent town like Vegas, who wants a salad? Especially when there are all-you-can-eat seafood buffets and Del Tacos. It’s just perverse to even attempt a diet.
This vacation was no different. The walls of their house may be paper thin, but my in-law’s kitchen is fully stocked and they are both really good cooks. The night of our arrival we sat down to delicious enchiladas and an amazing corn, tomato and avocado salad. Both recipes my mother-in-law passed on since they were clipped from Paula Deen (one from her magazine and the other from her book). I ate my entire enchilada and an extra helping of the veggie salad.
Breakfast the next morning was sparse. Just cereal and fruit. I felt pretty good about it, especially since I only poured about 1/2 a cup of cereal. Lunch was sandwiches. Not exactly gourmet cuisine, but there were also chips, and that’s when I took a turn toward the dark side. I don’t even want to think about how many times my hand reached into that greasy, salty bag. To make matters worse, my mother-in-law made brownies. Rich, fudgy, thick, chocolaty brownies. She even added extra chocolate chips to the batter. Cruel, cruel woman!
Dinner was hard too. My father-in-law made grilled a pork tenderloin that was spiced to perfection. He also made a fairly tasty bean salad, which coupled with my mother-in-law’s super tasty squash casserole (thank you again Ms. Deen) and some potato salad (another weakness–although hers isn’t as good as mine, so I didn’t eat much), left my belly more than full. Plus for dessert there was ice cream. With fudge sauce. Oh, and brownies to put under the ice cream and fudge sauce.
The next morning’s breakfast was a feast. Bacon, scrambled eggs (made with a touch of cream–scrumptious), toast and a real favorite of mine, grits. I’d had grits before I met my husband, but only the instant kind. The grits my mother-in-law makes are real, Southern grits. Loaded up with butter, they are lip smacking good. And I ate big spoonfuls.
There was a cookout for lunch. The burgers were fine, but I didn’t even finish mine. It could have been the big breakfast or the big ol’ handful of chips I had. I did, however, have plenty of room for yet another brownie.
Thankfully dinner that night was fairly healthy. It was also the best meal and I know had there been more, I probably would have made a true pig of myself. It was some type of Korean beef, which was grilled. The beef itself wasn’t the truly amazing part. That was the dipping sauce. Coupled with the thin rice noodles and some pickled veggies (not a huge fan of those), the meal was fantastic! The funny thing is that I have the exact recipe in my Cuisine at Home magazine, but never thought for a second of making it. It didn’t look all that appealing, but the taste…amazing!
We topped that off with more ice cream and pound cake. A gut buster of a day.
The next day we left very early with only a bit of cereal and fruit in our bellies. Since we decided to drive straight home, we knew we’d have to stop on the road for lunch. There are no good options for traveling. No decent restaurant places itself anywhere near a highway exit. It’s row after row of fast food joints–Wendy’s, McDonald’s, Burger King as well as the regional favorites, Zaxby’s, Biscuitville and oddly, a Jack in the Box. We stopped at Wendy’s and since I’d already more than blown my diet, I ordered a Frosty.
Five more hours in the car found us in need of gas, a drink and a quick snack. A grab bag of sour cream and onion chips (split with my husband, but I still devoured over half) left my calorie count in shambles, but my tummy quite happy. We arrived home far too tired to cook, so dinner was pizza. At least I had the good sense to get a Veggie DeLite from Papa Murphy’s. Of course, the three slices I had almost negated their lower calorie count.
I may not be able to get much sleep at my in-laws’, but man, do they feed me well! Now it’s back to the diet though!


Apple Tree (Pocket Paradise)
Base Value: 280 coins
Seed Price: 50 coins
Apple Price: 100 coins
"Lots of creatures like to eat apples, and this is the most efficient way to get them fresh. This tree may be small, easy to grow and cheap to get hold of, but it is worth its weight in apples."
- You can purchase apple seeds or apples from Costolot's General Store, or try talking with Seedos to get an apple seed.
- The tree needs to be planted in dirt, grass, or long grass
- Eating 1 apple seed helps meet the sour Shellybean Taming requirements
- Apples can be sold for 20 chocolate coins
- Apples can be transformed into toffee apples
- Eating 3 fruits of any kind helps meet the Raisant Resident requirements
- Eating 8 apples helps meet the Horstachio Resident requirements
- Eating 1 piece of fruit of any kind helps meet the White Flutterscotch Romance requirements
- Eating 1 Toffee Apple helps meet the Horstachio Romance requirements
- Feeding a Toffee Apple to a Badgesicle changes their color to red
- Having 1 fruit tree of any kind in the garden helps meet the Raisant Visit requirements
- This article is a stub. You can help Rare Wiki by .


As many people have heard, the kitchen is the heart of your home. When you think of a kitchen, you envision family and friends talking, laughing, cooking, sharing meals, entertaining and celebrating special events and holidays.
There are some “hot kitchen gadgets” that every home cook needs this year. For the cook in your home they need and want pots, pans and kitchen tools to prepare their new and favorite recipes.
Here are some exciting kitchen gadgets by Mashed and other sources to consider having in your gourmet kitchen.
“Once limited to the pros, sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time. The technique recently became popular for home cooks with the availability of affordable and easy-to-use sous vide precision cooking equipment like the Anova Sous Vide Precision Cooker. Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method,” Anovaculinary.com.
Delish says that “an Instant Pot is a pressure cooker, slow-cooker, rice cooker, and yogurt maker all in one package. Want to dump it, set it, and forget it for a slow-cooker dinner? It’ll do that. Want to make homemade yogurt? It’ll do that, too. While the Instant Pot is its own brand, Cuisinart, Gourmia, and Breville all offer pressure cookers and slow-cookers that can do similar things as an Instant Pot, so do your research to see which will best suit your needs before purchasing”.
VOILE Spaghetti Measurer
What do you buy the pasta lover in your life? How about an ultra-sleek — and functional — kitchen gadget that takes the guess work out of measuring dry pasta? Listed as one of “16 Cool Kitchen Gadgets That Will Save You Tons of Time,” according to Prevention, the VOILE Spaghetti Measurer by Alessi was engineered to get the perfect serving size every time, helping you measure out approximately one, two or five servings so you’ll never end up with more — or less — than what you need. And with its modern, stainless steel design, this is easily a gadget any spaghetti lover will love to have displayed in their kitchen.
Spiralizer 5-Blade Vegetable Slicer
For the health-conscious home cook that’s all about clean eating, the 5-Blade Vegetable Slicer by Spiralizer is the ultimate kitchen sidekick. Ranked among the “Best Kitchen Gadgets for Healthy Eating” by Business Insider, this veggie slicer turns any ordinary fruit or vegetable into a healthy garnish or fun, curly topping for a salad with just a few cranks of a handle. It’s also a favorite among those embracing the paleo lifestyle as it makes it easy to create healthy alternatives to high- carb pasta by spiralizing healthy veggies like beets, carrots and zucchini.
Amco Rub-A-Way Bar
Fresh garlic can be a delicious addition to any recipe. The smell of day-old garlic still lingering on your hands, however, is what cooking nightmares are made of. Ranked by Today as one of the “11 Best Kitchen Gadgets Under $15,” the Amco Rub-A-Way Bar helps keep strong odors like garlic, fish and onions exactly where they should be — in your food and off of your hands. It works even better than soap without the harshness that could end up stripping your skin dry. Plus, the Rub-A-Way Bar is dishwasher safe — sounds like a win-win to us.
Dash Go Rapid Egg Cooker
Breakfast may be the most important meal of the day but it doesn’t have to be the most inconvenient. The DASH Egg Cooker takes the hassle out of making eggs. Listed among Business Insider’s “11 Kitchen Tools That Practically Make Breakfast For You,” the DASH makes soft, medium, and hard boiled eggs in 12 minutes or less. Boil up to six eggs in the convenient boiling tray or poach up to two eggs with the separate nonstick poaching tray. Omelette lovers will also appreciate the additional scrambling tray. What’s even better: the DASH is BPA-free so there’s no need to worry about scary chemicals sneaking into your breakfast.
Cook Joy Gyoza Maker
Know a foodie with a soft spot for Chinese? Also among BestProducts.com’s list of “35 Coolest Kitchen Gadgets,” the Cook Joy Gyoza Maker might be the gift they never knew they needed. Quality dumplings aren’t easy to come by. Takeout options can be soggy, but making them at home by hand can be totally tedious and time-consuming. The Cook Joy Gyoza Maker takes the hassle out of making homemade dumplings. Simply place the skins on the rollers, add filling and turn the crank. It’s fun, easy and a delicious departure from traditional Chinese takeout. Plus, it comes with a second roller for making wontons.
Stainless Steel Herb Scissors
Having a home garden is the ultimate source of pride for any chef. These Stainless Steel Herb Scissors are the perfect way for foodies to showcase their collection of fresh produce. Easy and comfortable to work with, these 5-blade scissors are an ideal alternative to a traditional knife, mincing and chopping up herbs twice as fast. They give the term “farm-to-table” a whole new meaning.
Fried chicken, bacon, french fries, oh my! Life sure is delicious for the cook who loves to fry. The only downside: splattering oil. It not only makes clean up a hassle, it can also be dangerous! Frywall is a soft, silicone cone that allows any home chef to fry without fear. The BPA-free cone acts as a hefty splatter guard, keeping oil from getting all over your stove top but more importantly, your skin. The design also allows steam to escape from your food, which helps achieve the perfect amount of crispiness.
Lavatools Bluetooth Thermometer
Impress the tech-savvy baker in your life with the Lavatools Bluetooth Thermometer, ranked by Reviewed.com among the Top 10 Smart Kitchen Gadgets That Will Help You Bake the Tastiest Treats. Not all ovens are created equal and this handy little tool will help make sure yours is at optimal temperature, even sending real-time updates to your phone.
If you’re looking for a new home built by a premier homebuilder with a GREAT KITCHEN, visit DiGiovanni Homes at Montclair Lake Townhomes and Villas at 2251 Montclair Road in Clearwater, or call Patrick at 727-637-5134.
If you’re ready to buy a new home, check out one of the DiGiovanni Homes available! Our new homes offer spacious, open floor plans in the form of single-family homes, condos or townhomes in Tampa Bay’s best communities. Visit Digiovannihomes.com today to learn more!


Organic is a healthy way of producing food and materials.
And environment The benefits of organic include helping consumers to consume food with fewer chemical contaminants. Growth hormones and antibiotics Reduce consumer concerns about contamination of genetically modified organisms in food or raw materials.
Organic products, both food, and consumer products. We derived from nature, with no chemical contamination in production and processing. Use raw materials, natural extracts, and organic. Safe for environmentally friendly consumption: The word organic can be used for food and utensils. Genuine and Organic products are not the same, but both are technology. We. have used technology to find and measure the quality of the product to let us know and for our safety. In the current era where the trend of love and health is coming strong like this, Many people may start to pay attention to more organic food. It is another food option that is becoming popular among health lovers. With the belief that natural, chemical-free food has more health benefits than conventional food. But is organic food good for health?


The National. 6th September 2018.The Palestinian Chef Dishing Gourmet Cuisine Under Occupation A hungry visitor to the West Bank might typically be confronted with Palestinian dishes such as falafel, za’atar bread, the rice and chicken mix known as makloubeh, or the sweet, syrupy knafeh dessert that is the signature dish of Nablus. But, in the famed holy town of Bethlehem, a revolution in Palestinian cooking is afoot. Palestinian fare is traditionally cooked at home, infused with elements of cuisine from the different cultures that settled in the region and inspired by the areas from which their people were exiled at Israel’s birth. Recipes are passed down from generation to generation, dictated by family tradition. This makes it difficult for the most enthusiastic of diners to find the best that Palestine has to offer. Most Palestinians do not have the opportunity to put their cuisine on show to the wider world. The Israeli occupation is slowly chipping away at their homeland, their colourful creations cloaked behind the grey, barbed-wire wall. But Bethlehemite chef Fadi Kattan is changing that, and he wants to hold on to what’s left. The 40-year-old chef is attracting locals, foreign nationals and diplomats to the boutique Hosh Al Syrian guesthouse in Old Bethlehem, with Palestinian gourmet fare brought to life by French cooking techniques. And he’s doing it within the confines of occupation, hand-picking local produce from the bustling nearby farmers’ market and the villages of the West Bank. “What am I trying to do? Transform Palestinian cuisine that is traditional, often home-cooked food, into a gourmet dining experience,” he says. Read more.


Insider Scoop: Dessert Production from Start to Finish
This week we have a special sneak peek at DBD’s production from customer order to delivery! First, we receive orders through our website www.dessertsbydana.com/ as well as over the phone at (302)-721-5798. However, if you’re planning a larger event, many people come in for a tasting, which is by appointment only.
There are so many flavors: Almond, Chocolate Banana, Red Velvet, Amaretto, Raspberry, and Pistachio, to name just a few. Did I mention the many options for fillings? Yum, there is a White Chocolate Mousse filling, Bavarian Cream with Strawberries, Lemon Curd, Orange Marmalade, Cannoli Cream, and so, so, so
many more options to fill your custom cake with. But it’s not just cakes; we do specialty treats as well.
After you have made all of these tempting choices, your order, design, and any special features, such as fondant, themed cake, cutouts, blown sugar, and others are added to our order board.
From here, our bakers go to work crafting your custom cake. This takes anywhere from a couple hours to several days. Many of the more intricate cakes must be done in stages in order to get the right look. In between these stages the cakes are frozen, making them easier to handle and work with, while preserving the freshness of DBD’s flavor.
Once a cake is complete, the customer picks it up, and if
they are lucky enough, Dana just might hand it to them personally. At this point there is usually a photo session, then everyone goes home happy! But we also deliver; if you live in the tri-state area, we would be happy to transport your cake—in fact we recommend it for cakes with multiple layers to keep it in pristine condition.