2 large ripe avoes, ½ cup chopped pimento stuffed olives, ¼ cup olive oil, 2 Tab. Capers, Juice of 1 lime, Salt and pepper to taste. Mash avoes and stir in rem. Ingred.
1 LARGE BRINGAL, SALT, 45 ML WATER , 60 ML CHOPPED FRESH PARSLEY , 1 CLOVE GARLIC
CRUSHED ,½ ONION CHOPPED, CUMIN (1 TEAS.), 125ml MAYONNAISE, Feta cheese 2 rounds .
Olive oil, Black pepper, 3 ml dried basil, 15 ml (1 Tab.) lemon juice, 1 hard boiled egg sieved and sprigs of parsley to decorate.
Stab eggplant and microwave to soft and leaking. Squeeze out liquid and add fresh onion, garlic, lemon ,cumin and feta salt and pepper and olive oil.Serve with cayenne and oil sprinkled on top.
1 BEATEN EGG , 2 BAKKIES CHUNKY COTTAGE CHEESE, SALT AND PEPPER, 1 Tab. Sugar, pinch cinnamon. Mix well. Make thin pancakes. Roll up into parcel with filling. Fry in butter until brown and serve at once.
Chop half pouind yellow cheese, 1 onion, 8 slices of crisp bacon chopped. Blend with 2 Tab. Mayonnaise 1 Teas. Dry mustard. Cut 2 loaves thick fresh white bread into 1 ½ inch rounds.
Toast on one side. Spread mix on other side. Freeze. To serve, put under grill until bubbling.
Chicken liver pate.
500 grms chicken liver
250 grms. Butter
1 chopped onion
1 clove garlic crushed
1 Tab. Brandy (or to taste)
Fry onion and garlic until just soft. Add livers and cook gently until just done.with bay leaf, Put in a blender and b lend until like cream adding brandy and seasoning to taste.
Chopped Liver - Granny Gerties' recipe
Take 500 grams of chicken livers. Fry an onion
until nearly brown in chickenfat. Not sure how much but she always took it
from the chicken cut it up and fried the onions in it. Then she gently fried
the livers. She then minced the livers and onion, a hard boiled egg and a piece of white bread
soaked in water and squeezed out (this went in last as it cleaned out all the
bits of liver etc. Then she seasoned it with salt and pepper and a pinch of
cinamon. That is it.
Cottage cheese Dip.
1 ½ cups cottage cheese
¼ cup plain yogart
1 Tab. Dijon mustard, salt and pepper to taste
1 small onion finely chopped
3 Tab. Chopped chives
2 Tab. Capers
1 Tab. Caraway or cumin seeds.
Combine t cottage cheese, yogart, mustard, salt and pepper in blender and blend until smooth. Transfer to bowl and stir in rem. Ingred. Refrigerate until ready to serve.
½ cup wholewheat flour, ¼ cup white flour, 4 eggs. 1 Teas b.powder,1 ½ t. salt, 2 cups shredded courgettes ½ finely grated lemon rind 2/3 cup
Using ¼ cup at a time make crepes.
FILLING: 2 CUPS COTTAGE CHEESE, 1 CUP GREEK YOGART,1/2 CUP PARMESAN CHEESE, 2 Tab. Chopped walnuts. Roll up pancakes and dot with butter and a little parmesan . Heat up in oven till golden
DELIA SMITH CRAB OR SALMON CAKES
8 OZ CRAB OR SALMON
1 Tab. Lime juice
grated zest of above
2 spring onions finely chopped green part and all
1 Tab. Coriander leaves chopped
1 Tab. Capers chopped
5 oz potatoes boiled for 10 mins until not quite done and
grated on the coarse grater in longish strips.
Put all in bowl and gently mix with a fork. Add pinches of cayenne and salt and pepper. Divide into 8 portion.Pat to make firm in hands and leave in fridge for a few hours.Heat oil to smoking and gently put into hot oil. 3 minutes on first side — turn heat down a bit and do 3 mins on other side. Serve with pickled lime and two salsas.
2 CUPS warm water
2 teas. Dried yeast
4 ½ cups cake flour
2 teas. Salt
Tab. Olive oil
24 olives pitted and halved
1 Tab. Chopped fresh rosemary.
Blend salt flour and water and yeast well. If too sticky add flour by tablespoons. Knead until elastic.. Oil bowl and put in dough and plastic wrap And leave in a warm place. About 1 ½ hours. Punch down knead and wrap and leave for 45 mins. Coat baking sheet . Punch down dough. Using finger tips punch down doughto 13 x 10 inch rectangle. Let dough rest 10 mins.Drizzle 2 Tab oil over dough. Sprinkle olives and rosemary evenly over. Let rise until puffy Uncovered about 25 mins.press fingertips all over dough forming indentations.Preheat oven to 475 deg. bake about 20 mins until crusty. Serve warm.
French Toast Gruyere Sandwiches
1 can (4 1/2 oz, 125 g) deviled
1 Tbs (15 ml) mayonnaise
1 Tbs (15 ml) chopped fresh parsley
slices sandwich bread
8 slices Gruyere or Swiss cheese
1 egg beaten
1/3 cup (80 ml) milk
4 Tbs (60 ml) butter
Mix together the
deviled ham, mayonnaise, and parsley. Spread this mixture on 4 slices of bread,
top each with 2 slices of cheese and the remaining bread. Dip the sandwiches in
the egg mixture, coating both sides. Heat the butter in a large skillet over
moderate heat and fry the sandwiches until golden brown on both sides. Makes 4
3 – 3 ½ lb salmon
1 large bunch dill
¼ cup coarse salt
2 Tab. White peppercorns
1 Tab. Brandy
2 oz caster sugar
Cut salmon in half and remove backbone and bones. Combine salt,sugar and peppers. Sprinkle evenly over fish and brandy. Put bunches of dill over one side and put fish tog. And cover with foil. Press down with heavy dish. Refrigerate and turn every 12 hours bastine with the liquid that has formed. Finished in 5–6 days. Remove from marinade and scrape away dill. Pat dry and serve with mustard sauce.
4 Tab. Dark French mustard, 1 t. powered mustard, 1 ½ oz caster sugar,2 Tab. White vinegar, 6 T. oil, 3 Tab. Fresh chopped dill. In deep bowl mix mustards and rest of ingred. Slowly add oil like mayonnaise. Stir in dill. Will keep in a jar for several days.
Hot Artichoke dip
2/3 cup parmesan, 2/3 cup mayonnaise and 1/3 cup shipping cream ( I use greek
yogart)1 x (14oz) can artichokes hearts, drained and chopped 2 Tab. Thinly sliced green onion, 1 Tab. Chopped pimento peppers.
Preheat over to 165 deg Cent. Lightly grease a med baking pan. Blend together the cheese, mayonnaise and cream. Stir in the artichokes, green onions and pimentos. Mix well & transfer to baking dish.Bake 25 mins. In the preheated oven until lightly browned.
My favorite hummus Recipe
1/2 cup tahini, 1/3 cup water, 1/4 cup olive oil, 6 tablespoons fresh lemon juice, 4+ cloves fresh garlic, crushed, 2 cans garbanzo beans, 1/2 teaspoon ground cumin, 1 teaspoon ground coriander. Olive oil and cayenne pepper to garnish.
Combine first five ingredients in a blender or food processor and process until smooth. Add garbanzo beans and spices. Blend to puree. Adjust seasoning to taste which may include adding more lemon juice, garlic or salt. Mound in a serving bowl and drizzle with olive oil. Sprinkle cayenne pepper on top. Serve with pita chips.
Take 2oz caustic soda and
2oz salt to1gallon of water and soak green olivesfor10hours and black for 4hours.
Day 1. soak in solution of
4 oz salt to 1 gallon water;
Day 2. Soak in 6 oz salt to 1 gallon
Day 3 8 oz salt to 1 gall.
Day 4 10 oz salt to 1 gall.
Day 5 12 oz salt to 1 gall.
Wash well in lots of water and change fresh water daily until olives are bland Pickle and leave for
a couple of months.
Brine for pickling: 60 grams of salt to
1 litre of water. Add bay leaves,
peppercorns, garlic, coriander seeds bring to boil and when cool add vinegar.
1vinegar to 10 brine.
Put 1 slice of lemon at bottle bottom fill with olives cover with brine
put on another slice of lemon and cover top with
oil. Now if the olives
are beautiful and large and black,Hire a few girls and let them slit the olives with a
fine blade on the one side and soak in fresh water.
CHANGE the water
twice a day for about 3 weeks or until all the bitterness has gone. THEN bottle with brine and lemon slices and oil on the top. Leave for 3 months before
4 oz (225 g) Italian sausage, casing removed
1 small onion,
2-3 cloves garlic, finely chopped
1 jar (28 oz, 790 g)
meatless spaghetti sauce
1 cup (250 ml) sliced mushrooms
3/4 cup (180 ml)
1 tsp (5 ml) dried oregano
1/2 cup (125 ml) sliced black
Combine the sausage meat, onion, and garlic in a
skillet over moderate
heat and saute until the meat is browned, about 5
minutes. Drain off
the fat and combine the meat mixture with the remaining
the slow cooker. Stir in the remaining ingredients and cook
heat for 3 hours. Serve with slices of focaccia, Italian bread,
pita toast triangles. Serves 7 to 12.
Smoked salmon with green peppercorn mousse
16 generous slices smoked salmon (about 700 g) & 16 large lettuce leaves, clean & crisp
GREEN PEPPERCORN MOUSSE: 12 ml (2½ t) gelatine; 30 ml (2 T) cold water; 40 g (4 T) capers, drained; 25 g (3 T) green peppercorns, drained; 4 spring onions, washed & trimmed; 250 g cream cheese; 125 ml (½ C) cream; 125 ml (½ C) mayonnaise; 15 ml (1 T) lemon juice; I ml (¼t) salt
GARNISH: 16 thin lemon slices, fresh dill or parsley, capers, ground black pepper
MOUSSE: Sponge and dissolve gelatine in water. (See Tips for gelatine.) In a processor, finely chop capers, green peppercorns and spring onions. Add cream cheese, cream, mayonnaise, lemon juice and salt, and process to mix. Lastly add cooled gelatine mixture, blending well.
Mousse may be set in tiny individual moulds, each holding about 75 ml of the mixture, or use cups, filling them only about ½ full. Either way, be very sure moulds or cups are well oiled with plenty of cooking spray so they may be easily unmoulded. Refrigerate to set for at least 2 hours in individual moulds, or longer if using one large mould.
TO SERVE Arrange individual servings on entrée plates. Place two lettuce leaves on each plate. To flatten slightly, press leaves or tear away leaf from centre stalk, and top lettuce with salmon, overlapping the slices.
To unmould mousses, use your fingertips and gently pull away edges from mould or cup, working round the full circle. Cover opening with fingers and flick hard. Mousse should drop out onto fingers and may then be gently placed on centre of salmon. (More often than not, loosening a mould in warm water destroys the smoothness of the surface, or details in the mould, making it look wet and sticky.) Decorate each platter with two twists of sliced lemon, a sprig of dill or parsley and capers. .
Smoked Salmon Cheesecake
1 Tbs (15 ml) butter at room temperature
1 cup (250 ml) Italian-flavored bread crumbs
1 cup (250 ml) chopped walnuts
1 lb (450 g) cream cheese at room temperature
1/4 cup (60 ml) sugar
1/4 cup (60 ml) lemon juice
1-2 cloves garlic, finely chopped
1 cup (250 ml) chopped fresh basil
6 oz (170 g) hot-smoked salmon, skin removed, crumbled
Combine the butter, bread crumbs, and 2/3 cup (160 ml) walnuts in a bowl and stir to combine thoroughly. Press into the bottom and sides of a 9-inch (22 cm) springform pan and set aside. Beat the cream cheese and sugar until light and fluffy. Add the eggs and beat until smooth. Add the lemon juice, garlic, and basil and beat until thoroughly combined. Pour into the springform pan and bake in a preheated 375F (190C) oven until the filling is set in the center, 25 to 30 minutes. Refrigerate until ready to serve. Remove the cheesecake from the refrigerator about 30 minutes before serving and allow to come to room temperature. Sprinkle the smoked salmon and the remaining walnuts over the top of the cheesecake and cut into thin slices. Serves 12 to 16.
SPINACH AND HAM CROISSANTS.
About 48 croissants
250 gr. Non fat yogart
250 gr flour
250 gr cold
½ t. salt
450 gr spinach
75 g chopped onion
50 gr pine nuts
100 gr smoked raw ham
1 – 2 cloves garlic
2 Tab. Olive oil
Plus 1 egg and 1 t. sesame seeds.
Mix dough and put in fridge in plastic. Drain spinach. Crush garlic. Heat and fy onions. Add rem .Ingred and stir well. When cool put 1 t. into each croissant.
Roll out dough in plenty of flour into rectangles 30 x 40 cms. Cut into squares of approx 10 cms and cut diagonally. Roll into croissants.
Bake for about 15 – 20 mins at 200 deg.
T. butter, 1Tab. Flour, 1
egg yolk, 1
cup cream (or half and half or milk), 1
T. sherry, 1
Ta. Chopped fresh dill, s
& p, 6
slices white bread crust removed and toasted on one side.
Heatbutter, add flour, cook for 3 mins stirring.
Whisk egg and cream
until thick. Do not boil. Combine
crab sherry dill s @ p and cream sauce.
Mound crab on. (Can freeze at
this point). Grill for about 1 min until
brown Serves 4 -6.
UPSIDE DOWN SUNDRIED TOMATO
4 Tab. Olive oil
200 grms sun dried tomatoes
1 small onion peeled and
1 med green pepper deseeded
1 stalk celery
10 grm fennel seed
20 grms capers
1 green chille chopped
10 grmsaa fresh rosemay
20 grms fresh chives chopped
Salt, fresh black
100 grms mozzarella cheese
1 disc puff
10 grms mixed dried herbs.
In an ovenproof frying pan
heat oil and sauté sundried tomatoes,onion,pepper celery,fennel seeds,capers, chives
and rosemay until golden brown. Season to taste sprinkle on mozzarella. Over with pastry and tuck
sides into pan. Stir garlic into
a little olive oil and use this to brush over pastry.Pierce pastry and sprinkle with herbs. B ake at 200deg. Oven until golden brown. Carefully invert onto plate large
serving drizzle a little extra olive oil
over filling. Serve with a sale of mixed leaves. Serves 4.


Since 1937, Creamland Dairy has been New Mexico’s source of quality dairy. Our product line has grown over the years from fluid milk, cultured products, cream and ice cream to fruit flavored beverages and tea.
Creamland is proud to be the only Quality Chekd® member in the state of New Mexico. All our products pass the 5-Point Purity Promise:
- No artificial growth hormones.*
- All milk is tested for antibiotics.
- Continually quality tested to ensure purity.
- Only from cows fed a healthy diet.
- Cold shipped from your trusted dairy.
* No significant difference has been shown in milk from cows treated with the artificial growth hormone rbST and non rbST treated cows.
MEET AIRABELLE: AT 80 feet tall, 120 feet long and 910 pounds, this cow has a lot to “Moo” about.
“Airabelle” the Creamland Cow is New Mexico’s most notable mascot and hot air balloon. Airabelle and the Creamland team can be seen at many local community events including Albuquerque’s International Balloon Fiesta.
At Creamland, we’re proud of the relationships we’ve forged within communities throughout the state of New Mexico and beyond. We’re not just strengthening bones, we’re strengthening the community!


1. Preheat oven to 160C fan forced.
2. In a mixing bowl, mix eggs, sugar and vanilla to combine.
3. Add melted chocolate and butter.
4. Sift flour, baking powder and salt and add to mixture.
5. Fold in nuts.
6. Press mixture into 24cm square cake tin and smooth top.
7. Bake for 35-40 minutes.
8. Remove from oven and cool.
9. Melt extra white chocolate in microwave and drizzle over cooled brownie.
10. Cut into squares to serve.
#White Chocolate BlondieSearch results for #White Chocolate Blondie
2 large eggs
2/3 cup caster sugar
1 tsp vanilla essence
180g CADBURY Baking White Chocolate, melted and cooled
75g (1/3 cup) unsalted butter, melted
1 ½ cups plain flour
1 ½ tsp baking powder
¼ tsp salt
1 cup chopped macadamias
50g CADBURY White Chocolate Melts


More about this book - The Food and Beer Cookbook
A colourful guide to the pleasures of a beer and food culinary partenership.
In this book, the author, Richard Fox, relates the importance of beer to the enjoyment of food. He lets us into the secret not only of which brew to use as an ingredient to best bring out the flavour of the food being cooked but also the most suitable one to accompany each particular dish. With much humour, and without going into scientific detail, he explains the basics of brewing and the variety of beers that result from the use of the many different ingredients and methods. The interesting recipes are well illustrated throughout and are interspersed with breezy chat.
RICHARD FOX has spent over twenty years professionally pursuing the enjoyment of food and drink. He has spent time in kitchens, and ‘front of house’ from Amsterdam to New Orleans and has sourced, researched, lectured and written about the subject in many places in between. He is about to feature in a new series on television with Neil Morrissey (he of Men Behaving Badly fame) entitled Neil Morrissey’s Perfect Pub which is going out on Channel 4 in July 2008.


Desc: When foodies are given too many options to crave for, it can be hard to choose where to start from. These 6 places in the UK should be on top of your list.
Best Places for Foodies to Indulge in the UK
British food was as sensational a few centuries ago as it is today, featuring a wonderful range of local and fusion ingredients and flavours. Even with the industrial revolution, the British menus are still not restrained with the substandard steak-and-kidney pies and soggy chips and fish. These culinary destinations in the UK will get your mouth watering.
Borough Market, London
Farmers markets have boomed across the UK lately. Although Borough Market has been trading on and/or around this area south of London Bridge for more than 700 years, in the present time, wholesalers have been replaced by stalls featuring artisan cheeses and bread, fruits, vegetables, meats, and of course, pan-global delights.
Melton Mowbray, Leicestershire
Seasoned meat and jelly of the simple pork pie in a crisp pastry body features all that is the best and worst about the British nosh; it?s either heavy and greasy or just wonderfully lip-smacking. The pork pies of Melton Mowbray have been produced in England?s Rural Capital of Food for about two centuries, and are still the best. It is also a centre for production of the blue-veined Stilton, the King of Cheeses.
Padstow, North Cornwall
In 1975, the revolution of the Seafood Restaurant was started by celebrity chef Rick Stein, also known as Richard. This restaurant in Padstow used local fish and its following outlets including a deli, cookery school, caf?, and fish and chip shop in the fishing village that marked that way for a culinary reconsideration of Cornwall.
If you are a seafood lover, QuidCode offers some really amazing food discount offers for you to try something new every time.
Abergavenny, South Wales
During the annual Abergavenny Food Festival in mid-September, this market town near the Black Mountains brings the masterclass, tastes, demonstrations, discussions, and scores of stalls advertising their fine local fare.
In Whitstable during the Roman times, the delicious molluscs were first harvested. Even in today?s world, they are celebrated in the Oyster Festival held in July each year, and you can also pick some fresh seafood at the fish market there.
Balti Triangle, Birmingham
Strange yet true, Brits are fond of the creamy curry chicken tikka masala, also known as Butter Chicken, origins in India. Britain has a number of restaurants serving Indian cuisine but certainly the core of this curry is Balti Triangle in Birmingham. The only difference is the British version is somewhat sweeter.
Eating out is never about fulfilling your cravings, but it is an experience, and Indian cuisine is surely a good one.?
Try the best fusion cuisines with food & drinks discount codes in the UK at QuidCode to make your experience a memorable one.
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Do you want to give better gifts this year? Whether it is for a birthday or Christmas, improving your gift giving will always be appreciated. Here are some great tips.
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Digital Menu Boards Signage For Restaurant Messaging
The application of Digital Menu Boards provides powerful images, animations and video to present a restaurants product to their costumers. It’s an easy, affordable and influential method for food service business owners and managers to maximize their company branding and communication with costumers. Many restaurants use printed menus or printed menu panels, which not only drain finances, but adding new items to the menu results in expensive printing fees.
Additional formats of Digital Menu Boards
- Magnetic Menu Boards
- Drive-Thru Menu Boards
- Lightbox Displays
- Point of Purchase Displays


GIVEAWAY TIME! Last week was my first time eating at El Pollo loco in Arlington and I’m already hooked – It was all made fresh from the grill and even has a drive-thru option for those crazy days on the go! I couldn’t wait to share my new favorite restaurant with y’all, so I’ve partnered with El Pollo Loco to give one lucky winner a $50 gift card to try it for yourself!🌯🌮🥙
HOW TO WIN:
1. Go to my instagram
2. Find and LIKE my El Pollo Loco post
4. TAG your loco friends 🍗🤪
EXTRA ENTRY if you COMMENT a funny chicken joke! You can enter as many times as you like, just make sure you’re following @katdunn & @elpolloloco! No “fowl play” allowed🙅🏼♀ I’ll pick the WINNER WINNER CHICKEN DINNER on Sunday!


By: Teresa McCloy, CEO and Creator of the REALIFE Process™
Living on a grain farm in southern Illinois, we grow cucumbers in our garden and make delicious sweet pickles every summer. These pickles take 14 days to prepare. For the first several days the sliced cucumbers sit in a brine of salt water so they become soft and clear and then are mixed together with so many cups of sugar that it seems a recipe for making candy. Lots of vinegar and spices are heated together and poured over the cucumbers. Each day the juice is drained, heated and poured over the pickles, and each day the smell of the delicious pickles begins to come to life much like pickled candy.
Now it’s time to get them in the jar. What looks like the easiest thing to do is pour the juice in the jar and then put the pickles in, but that doesn’t always work. The mixture of pickles and juice just doesn’t fit in the jar. It becomes necessary to take the time to put each pickle slice in by hand, the big ones first and then the smaller ones to get the most slices in the wide mouth jar. Then pour the juice in and around the pickle slices.
Getting pickles in the jar is like the time in our calendar. The juice is comparable to all those daily to-do tasks like phone calls and emails and social media and the “stuff” that gets us in sticky must clean-up now situation. Just like the juice on the counter the clean-up could have been avoided. Filling up our calendar just like filling the jar of pickles works best if it is done in the right order. Putting the “big pickles” of the week in first and then pouring the juice over them creates a full week without the mess. What big pickles are you putting in your calendar jar this week? Put them in first!
This month my Guest Blogger for Aoril 2018 is Teresa McCloy. Teresa is an Organization Coach and Public Speaker. She is a certified 12 Week Year Coach, a certified Enneagram Personality Test Practitioner and 48 Days Eagle. She is also the CEO and Creator of the REALIFE Process™. You can visit her website at http://www.teresamccloy.com.


I’m finally on track with my “Summer Body” project. I’m working out, eating well and trying to cut my stress. How do I keep it all together? That’s easy… “I cheat” and my cheats of choice are beer and barbecue (I know, I’m such a lady). The key here is moderation. I turn it into an event that can be enjoyed all day.
I start by setting aside the to-do list from work and inviting over a few friends (but not from the office, Aimee couldn’t stop talking about “conversion” if her life depended on it). Then you’re set to focus on a great day, a great meal and a great time.
Here is a fun fact about Barbecue: most of the time required to cook it is pretty hands off. It’s not nearly as hard as your last boyfriend made it out to be, all you need is a little planning. Set aside time for the making a sauce, marinating and applying the rub. The actual cooking is easy if you keep it “Slow and Low” and the results will amaze you. While magic is being made on the grill you’ll have plenty of time to sit back and relax.
Don’t worry, I haven’t forgotten the beer. Whether you decide on sauce or a marinade, beer is an ideal addition. Beer is a natural meat tenderizer and a nice malty beer is a great way to go when barbecue is on the menu. I’m a saucy girl, or so I’m told, so I opted to make my own BBQ sauce. If you’re feeling saucy try it for yourself.
- 3 tsp olive oil
- 4 cloves of garlic, minced
- 1/3 cup soy sauce
- 2/3 cup ketchup
- 2 tbs Worcestershire sauce
- 1 1/2 tsp sriracha or your favorite hot sauce
- 2 tsp smoked paprika
- 1 cup of your favorite malty beer
- 1/3 cup brown sugar
- 1 tsp onion powder
- In a pot over medium heat, add the oil and allow it to get hot. Add in the garlic and stir until you can smell it, about 30 seconds. Add the remaining ingredients and stir until combined. Allow to cook until thickened, stirring occasionally, 15 to 20 minutes.


The food and drink you consume contain nutrients you need for excellent health, but dietary restrictions and digestive system problems mean you don’t always get everything you require. Repair Recover Restore (R3) in White Plains and Port Chester, New York, offers accurate nutrition information supported by high-quality supplementation to boost your health. Call your nearest Repair Recover Restore office or schedule a consultation online today to benefit from expert nutritional advice.
Nutrition is vital to life. It’s where you get all the substances your body needs to grow, develop, and function properly, including:
Protein is vital for tissue growth and repair. Good sources include meat, pulses, and dairy products.
Carbs are fast-access energy sources. Bread, pasta, and baked goods like cookies are all high in carbs.
Fat is a slow-release energy source. If you consume too much, it builds up, causing you to become overweight. Some fats are unhealthy because they contain high quantities of substances like low-density lipoprotein (LDL) cholesterol, which can narrow arteries. Other fats are essential for numerous functions.
Fiber is all the indigestible parts of fruits, vegetables, and other plant-based foods. It ensures your gut functions properly and provides a food source for vital, healthy gut bacteria.
Vitamins, minerals, and other micronutrients are only present in trace amounts but perform many critical functions.
Proper nutrition is fundamental for good health. A poor diet adversely affects organ function and increases your risk of multiple health problems, from cancer and heart disease to depression and chronic pain.
You can get everything your body requires if you eat a healthy diet containing enough different foods and many fruits and vegetables. However, people often don’t obtain all the nutrients they need from food and drink.
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"…now in the U.S., 88% of corn, 90% of sugar beets and 94% of soybeans are grown using GMO. Some 80% of ‘bottled, boxed or canned foods in the U.S.’ contain GMO ingredients. And livestock feed ‘is comprised mostly of GMO corn and soybeans.’ GMOs ‘dominate the agricultural landscape’ of America today, she said."
Why California’s Proposition 37 Should Matter to Anyone Who Cares About Food
Monsanto and DuPont, the two leading merchants of genetically modified seed, have invested more than $12 million to defeat Prop 37. They’ve been joined in this effort by the Grocery Manufacturers Association, whose president declared at a meeting last July that defeating Prop 37 would be the group’s top priority for 2012. Answering the call, many of America’s biggest food and beverage makers — including PepsiCo, Nestlé, Coca-Cola and General Mills — have together ponied up tens of millions of dollars to, in effect, fight transparency about their products.
By Michael Pollan via NYTimes.com


by Chandroo D.
Heard of the magical word, “Organic”? This word has hypnotized majority of the housewives by a storm. All kind of Organic foodstuff are exploding in popularity and super markets are storing them up rapidly to meet the overwhelming demands. My family is now totally obsessed with this popular word ‘Organic’ on all types of products besides foodstuff. ‘Organic’ household cleaning products, ‘Organic’ toiletries and so forth. Help! Very slowly they are converting me into an “Organic” person.
What’s happening? What happened to the good old delicious foodstuff I have eaten for years in restaurants and sometimes at street vendor’s stalls and am still ticking away well? Will changing my diet to eating strictly ‘Organic’ give me more years? Or will it be harmful to my health? Used to eating non-organic food for so many years, will my tummy now be comfortable with Organic food? So far there is no evidence that changing diets to all-organic makes anyone healthier, except for being self-satisfied.
I understand the biggest benefit of an organic diet is the avoidance of a lot of pesticides and there is some association between pesticides and cancer. But if someone has had cancer and gone into remission, surely you can't say the organic food will get rid of it. It doesn't actually fix anything. It probably just prevents problems arising and decreases your risk of further illness.
I believe people who refuse to eat anything except Organic think that they are getting valuable nutrients. It is proven, nutritionally there's very little difference between organic and non-organic produce from a vitamin/mineral perspective. Our health is not just about our diet but it's also about physical activity and mental health besides eating for social and emotional reasons.
‘Organic’ eaters do have a tough time in many restaurants though - if they have to socialize. Not many restaurants cater to their choices and I personally see many just gobbling away the non-organic mouth-watering dishes when presented to them. Sure - they miss the good old version of the foodstuff!
These days when out to a super market, all we shop for is Organic vegetables, fruits, milk, cheese etc, Organic oils, Organic cosmetics and toiletries, Organic household cleaning solutions and so forth. The word ‘Organic’ has been overhyped up for mass marketing and bumped up prices compared to the normal commercial versions and I am sure it is hitting hard on some buyers.
Some people develop a form of disordered eating called “orthorexia,” in which they are constantly trying to eat perfectly. They live in fear of eating something “impure” or bad for them, to the point that meal planning and preparation consume a major part of their lives. Because of fears of eating the “wrong things,” they withdraw from social occasions and relationships, therefore isolating themselves. Unhealthy weight loss follows, not because they are trying to lose weight, but because their eating becomes too restrictive especially to 'Organic' food.
I personally consider excessive sticking to an organic food diet as an obsessive sort of behaviour. There are a lot of mental disorders out here and there...I would say that if obsessing over something is a mental disorder, shouldn't obsessing over organic stuff be also considered as a mental disorder?
Time to close this article and take a shower. “Honey where is my regular rich lather shower gel?” “Here take this new ‘Organic soap’ I bought for you” answers my spouse. Phew! Now I can totally ‘Organically’ be clean. Wonder if my shower water is also organic!


ClassKing Products Subham Masala has made history in the world of spices and become favourable amongst housewives in each corner of Odisha due to its excellent taste and quality. We are an ISO 9001:2015 Company and registered with FSSAI (Food Safety & Standards Authority of India). We deals with spices, hurb, grocery, Agarbatti etc.
ClassKing Products Subham Masala is also certified with AGMARK Standards. From our establishment in 2016, we have seen many changes but didn’t make any compromise with quality and purity because our prime motive is to serve products keeping in mind people’s health and fitness. We are manufacturing various kinds of Masala with deep essence of taste, flavor, and aroma. With our long term expertise in this segment, we are happily doing exchange of recipes all over in Odisha. Our popular product are turmeric powder, chili powder, chicken masala, meat masala, Cumin Powder, coriander powder, curry masala, Garam masala, mutton masala, fish masala, biryani masala ,Paneer masala .
As we are the leading manufacturer of spices in Odisha, we also believe in supplying best quality at affordable costs that meet to budget of citizens of all classes. Our company always Conscious for quality and hygiene and pay deep attention towards selecting raw materials, hygienic process and best packaging. We inspect the spices ingredients before processing by our quality testing department. After our successful marketing in Odisha, we are looking towards expanding our manufacturing units and markets in all around the India.
Mr Santosh Kumar Mishra
contacts : +91-8337993366
With Best Regards From


Sustainable Food Future = grow more food (with less resources) + grow more people who love to grow more food (in a more sustainable way)
I am quite happy to be communicating with the world again after a significant period of silence. Things have been a bit hectic but pretty exciting. I have had the privilege of joining a group of representatives from one my country's largest farmer representative body (you can check 'em out here) in visiting their farmers around the country.
|Young people are the dominant drivers of African agri-food markets |
transformation- Picture by Mabel Hungwe
Gradually more young people are taking over the mantle of food production and food trade in Africa and these young girls and boys are faster, sharper and have a variety of tools that their predecessors did not have (like ICTs, vehicles etc.) at their disposal.
Just to cite a little bit of research to give my discussion a bit of legitimacy.
A paper by Michigan State University, International Food Policy Research Institute and Harvard University experts titled “Harnessing Innovation for African Agriculture and Food Systems: Meeting Challenges and Designing for the 21st Century” shares their findings that "seemingly largely 'under the radar' of the development debates - there is emerging a 'Quiet Revolution' in supply chains, with 10’s of 1000s of small and medium scale enterprises (SMEs) in trucking, wholesale, warehousing, cold storage, first and second stage processing, local fast food, and retail, making major investments (in agriculture) in recent years" (Reardon et al., 2013).
Further, their research reveals that post farm-gate segments of the supply chain – the midstream segment (processing and wholesale/transport) and downstream (retail and food stalls) - together form 50-70% of food costs to urban Africans.
My bet is that young Africans are the invisible driving force behind this Quiet Revolution of African agri-food markets; moving agri-food commodities from point X to point Y relaying back non-food commodities, cash or even agro-inputs from either to point Y or point Z.
Well they are the only ones who could have such energy!
This transformation has numerous implications and leads to a number of development perspectives.
1. Young people could be finding a critical economically profitable role to play in the transformation of African agricultural markets. Though at a small to medium scale, the efforts and returns are spread out leading to broad based growth in rural areas and rural towns in Africa. - POSITIVE!
2. While the participation in agri-food markets has increased and the monetary value of agri-food economies circulating between African rural and urban environments has increased, the majority of agri-food business value is still retained in post-farm-gate activities. - ... NOT so positive... (at least in my perspective)
Let us build on and find new ways of raising the amount of monetary value earned from on-farm/production activities.
What could this entail?
1. Innovative post-harvest technologies
2. Shifting value addition to rural on-farm
3. Creating a conducive food production environment
Raising the returns of the producers in the food supply chain makes food production a more attractive venture.
Yes, most young people are better of shifting food from here to there, but while this positive shift is happening, we need to be growing more people who love to grow more food at the same timein order to secure a sustainable food future.
What do you think? Share your perspective!
Sustainable Food Future = grow more food (with less resource) + grow more people who love to grow more food (in a more sustainable way)


About Serbea Living
Serbea Living is a literal representation of all the amazing flavors Liberian food has to offer. The owner, Teta Zonen, was born and raised in Liberia. She has always been extremely proud of where she came from. From the beautiful land to the tasty foods. The love for her country birthed the love and passion for cooking as she wanted people to experience Liberia from afar.
Teta attended Iowa Lake College and graduated with a nursing degree. She worked as a nurse for 8 years while cooking and catering before opening Serbea Living Restaurant in 2019.
She began her Catering services and selling her special sauces in 2010. This led her to cater for Birthdays, Baby Showers, Graduation Parties, and many more. In the back of her mind, she felt the yearning sensation to expand in 2019 and launched her restaurant Serbea Living African restaurant in Duluth, GA.
She aspired to have people from many walks of life come and experience good authentic African/Liberian food.
Serbea Living African restaurant is dedicated to providing good authentic African food and great service. We are focused on changing the narrative of African restaurants in the US. We want our customers to practice healthy eating, therefore we make our dishes with fresh ingredients. Our goal is to also cater to a busy lifestyle, therefore you can get your food in 15-20 minutes.


Do we need to hear one more word from anybody about why we should lose weight …or in more politically correct circles, eat more healthily?
Of course not. Anybody who is dragging around a few extra pounds knows the effects that this extra weight has on mood, energy, self-esteem and health. Nobody needs to show more statistics regarding the connection between unhealthy eating and disease. The facts are there and they do not bode well for those of us who use food as the great rewarder, compensator, comforter and friend.
So let’s all agree that if we want to live longer and do it with more energy and zest for life we should do something about our eating patterns. There are a number of diets and schemes and programs to help people like us out. I hope you choose one of them and are successful in your endeavor.
The program that I am going to do is called the “Sniper Diet”. It is simple. I call it the “Sniper Diet because you just pick out one food or food group that you really enjoy and stop eating it for a short time period. Since you have so many other possible cravings you can generally get by your frantic moments when you miss your snipered food by just dipping into the food pool of your other favorites. This is a cheaters way to slowly get back some self-discipline.
Below is a picture of the type of foods that I love that seem to want to be my best friend. For the next 3 weeks I am going to sniper ice cream. At the end of three weeks I will pick another food or food group and sniper it. One by one I will pick off the less healthy snacks and try to replace them with more healthy foods. Once I get back in control then I think I will be able to practice some moderation in all things and loosen up just a little. If you want to join me just send in a comment and let me know which food or food group you are going to sniper… let your friends know by forwarding this blog….lets see how we do.
HighFive Your Life Principle: Take charge of your health.


This has been my favorite bowl of oats so far. It’s quick, sweet and nutritious. Now let get prepared!
*One thing you can notice for this bowl and almost other vegan recipes is that I don’t show the exact amount of some ingredients. However, don’t be alarmed, they are all so simple that you don’t even need to think about how much is enough!
- 6tbsp Oatmeal
- Soy milk (or any plant-based milk you like)
- 1 medium Banana
- Peanut butter (optional)
- Nuts (optional)
- Mash a banana in a bowl
2. Mix mashed banana with oatmeal well
3. Pour soy milk into the mixture until they can combine completely
4. Add berries and nuts
5. Put into the fridge at least 15 minutes. You can leave it overnight or even 2 days later. But I recommend the best serve is 1 day later.
6. You should pour a little milk into the porridge before use
Chann!! Enjoy ^^


Saponin has to be washed away from the quinoa grain in order to prepare it for human consumption. Once that is done... our Quinoa is shipped in bulk to the USA. and we use it here to be packed for the consumer or to prepare other, ready to eat products.
We only bring to the US those ingredients that we can not source locally in order to make our products. It is not rocket science! BUT every step has to be done right to get you the best quality products!
We select which crops to grow in our land and agree with fellow farmers what they will grow for us. We normally pre arrange conditions with them and we finance all their crops or we enter a negotiation at the end of the crop cycle to move their inventory into our storage.
Once we pick our crops we prepare them for shipment.
FOR example: The quinoa grain comes with a natural protection against bugs (nature's bullet proof vest) this is a bitter substance called Saponin.
The process involves hundreds (if not thousands) of people in direct and indirect services and benefits fellow farmers, transport services, USA based manufacturing, US distribution, retail and MOST IMPORTANT! it benefits the consumer. We reach them with an integrated production process from the crops to the supermarket shelf that guarantees an excellent product at a very reasonable cost.
We go to great lengths to get the best for our consumers. We strive to provide you with the best we grow.
We select the crops we are going to grow based on our clients needs and in the consumer packed goods we make for ourselves estimating the area we will need based on past yields and the current year weather conditions (a lot of science and a bit of luck).
Most crops take between 3 to 5 months to go from sowing the seeds to have product ready for production.
Copyright © Nicholas Thomas


Prostate cancer is one of the most common cancers affecting men. While it cannot be completely prevented, making lifestyle changes and adopting healthy habits can significantly reduce your risk. In this blog, we will discuss various tips and strategies to help you avoid prostate cancer and stay healthy.
Understanding Prostate Cancer
The prostate is a walnut-sized gland located below the bladder in men. Prostate cancer develops when the cells in the prostate start to grow uncontrollably and form tumors. Some key facts about prostate cancer include:
- Risk increases with age, with most cases occurring in men over 65 years of age.
- Family history and genetics play a role, with men having a father or brother with prostate cancer at higher risk.
- Lifestyle factors like diet, physical activity and maintaining a healthy weight can influence risk.
Prevent Prostate Cancer through Diet and Nutrition
Your diet has a significant impact on prostate health. Eating a diet rich in vegetables, fruits and whole grains while limiting red meat and high-fat dairy can help prevent prostate cancer. Some specific foods to include are:
1. Tomatoes and Tomato Products
Tomatoes are high in lycopene, a powerful antioxidant that may reduce prostate cancer risk by up to 35%. Cooked tomato products like pasta sauce contain more bioavailable lycopene.
2. Green Tea
Green tea contains polyphenols that can inhibit tumor growth and reduce inflammation. Drinking 3-4 cups of green tea daily may lower risk by 30-40%. However, consult your doctor before including it in your diet.
Pomegranate juice and extracts contain antioxidants that can slow prostate cancer cell growth and prevent recurrence. Aim for 1-2 cups of pomegranate juice per week.
4. Fatty Fish
Fatty fish like salmon, tuna and mackerel are rich in omega-3 fatty acids that may reduce risk by 30%. Aim for 2-3 servings per week.
5. Cruciferous Vegetables
Broccoli, cauliflower and cabbage contain sulforaphane that induces cancer cell death. Eat them steamed 2-3 times a week.
6. Maintain a Healthy Weight
Obesity is a significant risk factor for prostate cancer. Excess body fat raises hormone levels that fuel cancer growth. Losing weight if overweight and maintaining a healthy BMI through diet and exercise can help prevent prostate cancer.
7. Exercise Regularly
Physical activity has numerous health benefits. Aim for at least 30 minutes of moderate exercise like walking or cycling daily. Strength training 2-3 times a week also helps reduce risk.
8. Limit Red Meat Intake
Red meat like beef and pork contains compounds that may promote cancer. Limit consumption to 1-2 servings per week, opting for chicken, fish or legumes instead.
9.Cut Down on High-Fat Dairy
While dairy is important for bone health, high-fat varieties like whole milk and cheese may raise risk. Choose low-fat options instead.
How to Avoid Prostate Cancer: Other Lifestyle Factors
In addition to diet and exercise, certain other lifestyle habits also play a role in prostate cancer prevention.
1. Quit Smoking
Smoking increases risk by 30-50%. Quitting at any age provides health benefits and lowers risk over time.
2. Limit Alcohol Intake
Heavy drinking is linked to a higher risk. Men should limit alcohol to no more than 2 drinks per day.
3. Manage Stress Levels
Chronic stress may raise hormone levels associated with cancer. Practice relaxation techniques like yoga, meditation or deep breathing.
4. Get Regular Screenings
Annual PSA blood tests and digital rectal exams starting at age 50 can detect cancer early when treatment is most effective. Catching it early greatly improves survival rates.
While genetics play a role, lifestyle modifications have a significant impact on prostate cancer risk. Making healthy diet and exercise choices, maintaining a healthy weight and avoiding tobacco and excess alcohol can go a long way to Prostate Cancer Prevention. Following the tips discussed here as part of your daily routine can help you stay prostate cancer-free and enjoy optimal prostate health and wellness.
Always consult your doctor if you have any concerns. Dr. Saket Narnoli is a passionate and highly qualified urologist in Dhanbad. He is a specialist in Endourology, Laparoscopic urology, Open Urological procedures, laser lithotripsy, and renal transplant. Aside from this, he is a well-known urologist in Dhanbad, renowned for his excellent sense of andrology, uro-oncology, and endourology for stones.


Contact us to book a table or for any other enquiries regarding the Old Mill. We’re here to help with any questions.
BAR OPENING TIMES
Monday to Thursday: 12noon – 11:00 pm
Friday & Saturday: 12noon – 1:00 am
Sunday: 12:00 am – 11:00 pm
RESTAURANT OPENING TIMES
*The restaurant is closed on Monday’s and Tuesday’s during January 2020 whilst we carry out reburbishments in the kitchen and restaurant area. We will be back to serving food on Monday’s and Tuesday’s from start of February. Sorry for any inconvenience. Bar still open for drinks.
*If you are looking to reserve a table in our restaurant on the same day please call us on 01360 550068 to ensure we can confirm availability on the spot! We sometimes are so busy we cannot check emails until later and then it might be too late.


Need to make something sound and delicious for Coco? Why not attempt some natively constructed treats! Everybody realizes that custom-made food is sound and it is similarly useful for Coco moreover. Locally acquired treats and food in some cases cause hypersensitivities and this is the reason we propose that you make something exceptional for Coco in your kitchen.
Where an ESA letter empowers you to live with your enthusiastic help creature, it additionally allows you to show your adoration and care for Coco. to give you a thought of what you can make for him this Christmas season, we have included some natively constructed canine treats thoughts beneath.
1. Hand crafted Peanut Butter Treats
Coco cherishes nutty spread and it is beneficial for him as well. While a few nuts could be poisonous for him like macadamia nuts, the nutty spread is extraordinary and, fortunately, you can make a few treats out of them for Coco.
You can also give your ESA low protein dog food to make them grow fast and active.
2. Doggie Pumpkin Treats
Making the most of your pumpkin pie and need Coco to have it as well? You can make some delicious pumpkin treats for Coco moreover. Other than being a delicious treat, it is useful for your canine in various manners. It helps in keeping the visual perception and invulnerable framework sound while it is very wealthy in different supplements like magnesium, iron, potassium and zinc.
Step by step instructions to Make Doggie Pumpkin Treats
Join 2 ½ cups of universally handy flour, 2 enormous eggs, 2 tablespoons milk powder and ½ cup canned pumpkin together
3. Hand crafted Grain-Free Doggie Treats
For the individuals who have emotional support cat that are susceptible to gluten and different fixings found in grains, these treats are what you need. These treats are anything but difficult to make and your canine will cherish these treats.
Instructions to Make Grain-Free Doggie Treats
Searching for a solid treat alternative? We have an ideal formula for it. This formula incorporates various solid vegetables and makes a delicious and sound treat for your canine.
The most effective method to Make Healthy Dog Treats
Cut in the ideal treat shape and prepare until brilliant
There you are, sound and delectable natively constructed treats for Coco. keep in mind, an ESA is an aspect of your family and by making extraordinary treats for him, you show your adoration, care and gratefulness to him. To sure more care you can wear him a vest, to get ideas about this you can read emotional support dog vest.


For groups of 8 or more people we offer a family style fixed price menu ($31 per person) – plates for sharing arrive at the table as they are prepared to best facilitate the tasting, laughing, and passing around of food which we believe is the cornerstone of the Italian meal experience. This ensures that you will have a lovely & fresh, thoughtfully balanced meal of highlights from our menu (including antipasti, pizzas, pastas & dessert) without lightening your pockets too much. If one or two folks don’t feel like sharing due to strong preferences or dietary restrictions, they are welcome to order à la carte for themselves.
For parties over 14, please call the restaurant at (778) 441-4668.
If you like to book the entire restaurant, all the info you need is here.
Ryan Zuvich has been cooking for some time now. He’s cooked in some pretty amazing places with some pretty amazing people and counts himself quite lucky for the experience. 6 years ago he and his wife moved to Nanaimo and continued to meet some pretty amazing people and have created a couple of pretty amazing places to share with their new friends. The goal, if I understand correctly, is for Ryan to continue to meet some pretty amazing people and build pretty amazing places for the years to come.
We have worked hard to develop an in house, hand made gluten free pasta that we swear you won’t be able to tell apart from a standard noodle. We have several gluten free options for our appetizers and salads. Unfortunately, gluten is required for our pizza dough.
Glad you asked. We use a three day fermentation process for our pizza dough. During the fermentation process, natural enzymes break down the starches, extracting their natural sugars along the way. This is what creates such a depth of flavour in our pizza crust. One byproduct of this process is that these same enzymes are doing the work your digestive system normally does allowing the wheat (and gluten) to be digested more easily by your body. Gluten sensitive folks have reported that they don’t feel any unwanted effects after eating our pizza!
For sure we do! We welcome your large parties up to 12 people. We kindly ask that for parties over 8 people you pre-order your meal for the most efficient service.
For any questions call us at 778 441-4668
For even larger parties, we offer the option to buy out the restaurant for the evening. Please see this page for more information.


My colleagues and I, 4 of us, went to Secret Recipe for lunch today. Just wanted to eat out together as our last lunch on a working day for 2007. I’ll be working on New Year’s Eve but a few of them are not…so today was the only day we could get together before we usher in the year 2008.
The first time I went to Secret Recipe, Cyberjaya when they first opened, the service was bad. Really bad. And so after a few months, we decided to give it another try but you know what? I don’t think I’ll go there for lunch anymore. I guess having a drink and some cakes is still fine. But just not the food. I ordered Grilled Chicken Mushroom and it was very salty. It always tastes nice whenever I order this when dining at Secret Recipe…but not at this branch in Cyberjaya.
Tomorrow I’d need to think of what I wanna do in 2008.
I love Anuar Zain.
And it’s time for bed.
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Lelaki Ini – Anuar Zain
One response to “And now, the end is near”
That\’s interesting. Nice site. First time stopping by – may have to come back 😉


We use our Instant Pot about 2-5 times per week to make things like rice, potatoes, salmon, shumai, steamed vegetables, and soup.
Cooks less time than other ways, and food usually comes out tasting perfect.
Instant Pot LUX60V3 6-Quart Pressure Cooker for $50.
Normally at least $75.
We love our Instant Pot because it makes delicious rice, potatoes, soup, and salmon in far less time than other methods.
Plus, it's easy to clean.
Google for Instant Pot Recipes to find lots of recipe sites.
Instant Pot 3-Quart Pressure Cooker for $51 when clicking the $8.99 coupon under the price.
Same price as the above 6-Quart but smaller and takes up less space (easier to store).


Very formal sit-down wedding dinners used to be expected. Everyone sat in their assigned seats and waited until their meal had been served. Although some brides and grooms asked guests ahead of time if they had any allergies or food intolerances, not every guest was accommodated. Then came buffets. This method of serving food gave guests more options, particularly a way to avoid food they really disliked. And now, when couples are doing their wedding planning, interactive food stations are becoming increasingly more common on those wedding planning checklists.
What is an interactive food station?
Really, food stations are just buffets broken up into smaller sections and placed throughout the dining area. Sometimes there is a caterer at a station to assist with selections; sometimes guests can help themselves.
Interactive food stations do not appeal to everyone but if they're something you would love to see at your wedding, keep in mind the following suggestions:
- If you need a caterer at each station, you should check the cost of staff before you get the bill. An oyster bar for instance, may require a staff to shuck oysters for several hours.
- Some guests with mobility issues may find food stations difficult to access. Be sure to make arrangements for them.
- There may be other guests, such as grandparents, etc. who find the idea of self-serve unpalatable. Make accommodations for them as well.
- The idea of choosing food for the stations may be overwhelming for bridal couples.
- Stations provide a less formal atmosphere.
- There are fewer or no long line-ups at the buffet.
- They provide more opportunities for guests to mingle.
- Guests can get exactly what they want.
- There is often more variety.
- The presentation is unique.
- Food stations don't have to be used for the entire meal; maybe just dessert.
- If your whole meal will be offered at food stations, you can probably forego the seating charts.
What can be served at an interactive food station?
The sky's the limit. Here are just a few suggestions:
- oyster bar
- alcoholic and non-alcoholic beverage bar
- ethnic entrees such as tacos, pasta, curries, nachos, kebabs
- crepe station
- s'mores firepit
- salad bar
- ribs and chicken barbecue
- baked potato station
- ice cream bar
Although the Institute of Wedding and Event Design (IWED) is not offering in-person classes right now, America's #1 event design courses are still available online. Check us out at https://iwedglobal.com for program details and available financing. Our signature event design program is available on our Digital Campus. You can learn how to design beautiful events from the comfort of your own home with professionally produced step-by-step videos. Upload your IWED Student Kit and your progress will be reviewed by our dedicated online instructor!
What interactive stations do you like to see at a wedding? Post a comment. We would love to hear from you.


Bundled Gifts # 2
Bundled Gifts 2 includes the following: 250ml Raw Forest Honey, Honey Lemon Ginger Concentrate, Honey Calamansi Concentrate Cacao Tableya and Cacao Nibs.
Experience organic agriculture right in the comforts of your own home. Amamio Farms offers a wide variety of natural, homemade, and locally sourced products that strengthens your immunity and enhances your health. But why stop at just one produce, when you can get the whole Amamio Farm experience? Guaranteed to cater to your any and every need, our bundles offer a great opportunity for you to try our products without breaking your bank. Save up without sacrificing on all-natural quality goods with our great packs at an equally great price point. So, if you’re looking to start your wellness journey or you’re just looking for something to spice up your daily life, the Amamio Farm bundles are your perfect find.
Organic. Locally-sourced. Homemade.
These are what Amamio Farms stand for. A family-owned business that wishes to contribute to the Filipino’s growing curiosity towards healthy eating and lifestyle. We encourage organic farming practices by partnering with local farmers and providing genuine homemade products. We aim to offer better alternatives for consumption without expensive price points. Our hope is to help our dear customers in their journey towards a more mindful lifestyle.
As interest in healthier living rises, organic agriculture rises alongside it. And with this, we have pledged to work with farming communities in Mindanao to get quality goods and to share the rich resources we have in our local lands directly to the comforts of your home. So, you don’t have to worry about limited budgets or on where to get great and beneficial produce. With Amamio Farms, you can trust that what we deliver is nothing but all-natural goodness.


From the Desk of: David Corsun, PhD
Fast food flops, fast casual booms, craft distilleries soar, climate change alters wine and tipping takes a tumble.
Denver, CO—While Panera and Chipotle will show record earnings in 2015, traditional “legacy” brands like McDonalds and Burger King will struggle for market share, predicts David Corsun, Ph.D., director and associate professor at the Knoebel School of Hospitality Management at the University of Denver’s Daniels College of Business. The business model of tipping to augment minimum wage will be transformed, and wine producers already anticipate how climate change will impact them. These are just a few of the trends to watch in 2015:
- Fast Food vs. Fast Casual: Dr. Corsun says that Millennials demand more authenticity and customization in their lives, extending to what and where they eat. “The legacy model of fast food in a staged, scripted and inflexible environment manner doesn’t interest them,” he says. “They are demanding more and more ‘traceability,’ and expect to know the sources of food on restaurant menus. They’re also looking for healthier options and are willing to pay a little more for higher quality. Panera and Chipotle’s robust earnings combined with clever award-winning advertising have made these restaurant companies a tremendous success. The wildly successful Shake Shack IPO—despite all the competition in the deluxe burger sub-segment of fast casual is testimony to this shift in consumer preference.”
- Craft distilleries reign: The craft distilled-spirits business exploded in 2014, and will boom in 2015 throughout the country. “While locally sourcing food is now standard practice for restaurants, and sought by consumers, consumers’ attention has shifted to include craft spirits and beer,” says Dr. Corsun. “Where the contents of our cocktails originate has become a focal point for consumers of all ages and it’s changing the hospitality marketplace. You’ll see more attention being paid to the setting, environment and ingredients of artisanal liquors. The importance of creative cocktailing in restaurants is definitely not going to wane anytime soon.
- The wine industry anticipates climate change: Warmer temperatures throughout the world have hastened grape ripening. “In the short term, winemakers see changes to grape yields and challenges to maintaining wine quality due to climate change,” maintains Dr. Corsun. “In the long term, winemakers see longer, warmer growing seasons, along with more extreme weather events like hail and wind. Drought conditions in some premium wine growing regions also pose challenges. The critical impact of farming on wine quality grows as do the challenges posed by weather change.”
- No longer “tipping as usual”: “In 2013, the U.S. Bureau of Labor Statistics reported that the average annual turnover rate in the restaurant and hospitality industry was 20 percentage points higher than all other private sector jobs—a significant barrier to restaurant success. This is a major reason why you will begin to see the American model of tipping change in 2015,” Dr. Corsun believes. “Some owners say that an increased minimum wage for servers will result in layoffs or raised prices. But others argue that it will result in more loyal, productive employees. In improving the quality of employees, you then create a consistently better customer experience. Some restaurant owners are already making the change by eliminating tips, increasing the cost of items (and making it clear why they’re doing so on the menu and check), and increasing server pay and benefits. As local and national minimum wage laws change you’ll see more follow this model.”
For more information or to set up an interview with Dr. Corsun, please contact Kristal Griffith at 303.871.3379 or email@example.com.


Not all foods are created equal!
Try my top 3 super foods, below, to really boost your health!
- Coconut oil- naturally cholesterol-free, coconut oil is heart-healthy, and although it is naturally sugar free it tastes sweet. It’s also arguably the best oil for frying stuff as it’s slower to oxidise so it’s less damaged and chemically altered by heat during frying. Some research has even shown coconut oil can help you lose weight. But best of all, it tastes yummy.It’s not cheap but a little goes a long way. Buy the solid stuff, raw stuff that comes in a jar, not only can you cook with it but you can add it to shakes, put some in your porridge and even use it on your skin and hair. You can buy this from most supermarkets now, Holland & Barrett, Amazon, EBay and all independent health- food shops.
- Eggs– These little beauties are often deemed nature’s ‘perfect food’ as they provide highly available protein as well as all the essential and non-essential amino acids, not to mention vitamins A,E, and K as well as some of the B vitamins. Make sure you buy the organic free range eggs. Research has shown that free range eggs contain up to 20x more omega 3 than eggs from caged hens.
- Cinnamon- Some research has shown that as little as half a tsp of cinnamon every day can help curb cravings for sweet stuff, help reduce blood sugar levels and lower insulin resistance. As well as its fab anti-sugar benefits, this lovely spice has all loads of other benefits: it’s thought to ease menstrual cramps, relieve congestion and help digestion. Plus it tastes gorgeous either stirred into a cup of coffee with a little milk or sprinkled over full fat organic natural yogurt or in porridge.


Monday, May 25, 2015
The Solvang Restaurant
1672 Copenhagen Dr, Solvang, CA 93463
There are three main reasons to visit the Solvang Restaurant (in our opinion). One, is to have a great traditional breakfast. Two, to have an affordable lunch in the heart of Solvang. And Three to get their incredible aebleskivers. These are round pastries. We usually get the aebleskivers to go from their take-out window or if it is early in the morning you simply go to the register and pay for them inside the restaurant.


We can begin identifying cancer-causing foods once we recognize which ingredients in our food cause cancer. Some of these ingredients are food additives and chemicals used to enhance taste, while others are used strictly for appearance or to increase product shelf life.
Cancer tumors develop, in part, by feeding on sugar in the bloodstream. If you eat lots of sugary snacks loaded with simple carbs, you’re loading your bloodstream with the chemical energy needed for cancer cells (and tumors) to proliferate. No biological system can live without fuel for its chemical processes, including cancer cells. Thus, one of the strategies to pursue for any anti-cancer diet is to eat low-glycemic diet. That means no refined sugars, no refined grains (white flour, for example), no heavy use of sweeteners and the lifetime avoidance of sugary soda pop.
Look to avoid ingredients such as, high-fructose corn syrup, sugar, sucrose, enriched bleached flour, white rice, white pastas, white breads and other white foods.
Moreover, hydrogenated and partially hydrogenated oils — another danger — are developed from otherwise harmless, natural elements. To make them hydrogenated, oils are heated in the presence of hydrogen and metal catalysts. This process helps prolong shelf life but simultaneously creates trans fats, which only have to be disclosed on the label if the food contains more than 0.5 grams per serving. To avoid listing trans fats, or to claim “trans fat free” on their label, food manufacturers simply adjust the serving size until the trans fat content falls under 0.5 grams per serving. This is how you get modern food labels with serving sizes that essentially equate to a single bite of food. Not exactly a serving of food, is it?
Besides being a cancer factor, trans fats promote heart disease, interrupt metabolic processes, and cause belly fat that crowd the organs and strain the heart. The essential fatty acids that the hydrogenation process removes are responsible for a number of processes in your body. When trans fats replace these essential fatty acids, they occupy the same space without doing the same job. The “anchor” portion of the fatty acid is in place (which is how the body recognizes the fatty acid and puts it to work) but the chemically active part of the fatty acid is twisted, distorted, and missing vital parts.
After the hydrogenation process, the fatty acid can’t biochemically function in the same way. Things like brain cell function, hormones, gland function, oxygen transport, cell wall function (keeping things in or out of your cells) and digestive tract operation (putting together nutrients and blocking allergens) are adversely affected.
Food manufacturers don’t tell you this on the product label, of course. Your body needs essential fatty acids and you are programmed to keep eating until you get them. If you’re only eating trans fats, you’ll never feel fully satiated, because your body will never get the fatty acids it needs for essential function. Since cancer needs high blood sugar and low oxygen levels, a person with lots of belly fat who just can’t seem to put down those trans fat cookies or crackers (also loaded with flour and simple sugars) presents the ideal environment for the development of cancer.
Furthermore, Acrylamides are not added into food; they are created during the frying process. When starchy foods are subjected to high heat, acrylamides form. A Swedish study found that acrylamides cause cancer in rats, and more studies are under way to confirm the understanding that acrylamides also cause cancer in humans.
Additionally, sodium nitrite is added to processed meats, hot dogs, bacon, and any other meat that needs a reddish color to look “fresh.” Decades ago when meats were preserved, it was done with salt. But in the mid 20th century, food manufacturers started using sodium nitrite in commercial preservation. This chemical is responsible for the pinkish color in meat to which consumers have grown accustomed. Although today the use of refrigeration is largely what protects consumers from botulism and bacteria, manufacturers still add sodium nitrite to make the meat look pinkish and fresh.
The nitrites themselves are not the problem. People get more nitrites from vegetables than they do from meat, according to research by the University of Minnesota. During the digestion process, however, sodium nitrite is converted to nitrosamine, and that’s where the cancer problems begin. Nitrosamine is a carcinogen, but since it is not technically an ingredient, its presence can be easily overlooked on the packaging. Nitrosamines are also found in food items that are pickled, fried, or smoked; in things such as beer, cheese, fish byproducts, and tobacco smoke.
The Cancer Prevention Coalition recommends that children should not eat more than 12 hot dogs per month because of the risk of cancer. If you must have your hot dog fix, look for those without sodium nitrite listed among the ingredients.
Processed meats and bacon almost always contain the same sodium nitrite found in hot dogs. You can find some without nitrites, but you’ll have to look for them in natural grocers or health food stores. Bacon is also high in saturated fat, which contributes to the risk of cancers, including breast cancer. Limiting your consumption of processed meats and saturated fats also benefits the heart.
Doughnuts contain hydrogenated oils, white flour, sugar, and acrylamides. Essentially, they’re one of the worst cancer foods you can possibly eat. Reader’s Digest calls doughnuts “disastrous” as a breakfast food, and many experts agree it’s probably one of the worst ways to start the day.
Fries are made with hydrogenated oil and fried at high temperatures. Some chains even add sugar to their fry recipe to make them even more irresistible. Not only do they clog your arteries with saturated fat and trans fat, they also contain acrylamides. They should be called “cancer fries,” not French fries.
Snacks such as chips, crackers, and cookies generally contain white flour and sugar as well as trans fats, but it’s not enough to simply look for these ingredients on the label; you have to actually “decode” the ingredients list that food manufacturers use to deceive consumers. They do this by hiding ingredients (such as hiding MSG in yeast extract, or by fiddling with serving sizes so they can claim the food is trans fat free, even when it contains trans fats


The plant is perennial, but in temperate climates it is grown as an annual. Its fruits are rich in vitamin C, carotene, vitamin B1 and vitamin E.In addition to vitamins, it also contains significant amounts of manganese, iron and copper.In the diet it is used: fresh, canned and as a juice.
Cucumber is an annual herbaceous plant. They are extremely useful for health, especially during the summer because they contain water and nutrients that are essential for the human body. Cucumber is rich in vitamins A, C and folic acid, hard cucumber skin is rich in fiber and a number of minerals, contains magnesium, molybdenum, silicon dioxide, and potassium. In addition, cucumber has silicon dioxide, a trace mineral that contributes greatly to strengthen our connective tissues. It is known to cure many skin problems, under eye swelling and burns. Cucumber also contains ascorbic and caffeic acids that prevent water loss, so cucumbers are still used for burns and dermatitis.
Potato is a perennial herbaceous plant, from the life form geophytes - it has an underground stem (tuber, hence the Latin name) of the type of tubers. The color of the flower varies from white to pink and purple, with strongly yellow colored powder. Cultivated varieties are generally unfertilized (without flowers or with sterile flowers).
The health benefits of cabbage are now well known so this vegetable should be constantly present in our diet.Studies suggest that it should be included in our diet 2 to 3 times a week.In the Middle Ages this vegetable was called "drug of the poor".Cabbage is also an excellent source of vitamin C and beta-carotene (Vitamin A precursor).These anti-oxidants are useful in fighting free radicals that are circulating in our body and increase our aging process.Cabbage is a good source of folic acid, on top of all these properties, this vegetable is low in calories.In cabbage we have winter cabbage with harvest that starts from November to March, continues with the spring young harvest of spring cabbage, starting with the harvest from April and lasts until the beginning of June.
There are many different varieties of onions on the market. Onions can be classified as spicy onions or sweet onions. Onion has a sharp taste, thick skin and low moisture content. Sweet onions have a mild taste, because they are grown to be higher in sugar and lower in spicy sulfur compounds. In our area there is production of young onions, and the most famous variety is the production of young yellow onions of the variety ALDOBA. (Packed in large green bags of 25 kg and red bags of 15 kg)
Peppers are not only good taste, they have many health benefits that go beyond just diet. Sweet and hot peppers contain vitamin C, thiamine, vitamin B6, beta-carotene and folic acid. Peppers contain phytochemicals, which are antioxidants that help to neutralize free radicals in the body. Red peppers contain more nutrients than green peppers, including lycopene, a carotene that helps protect against heart disease and cancer. In the offer of peppers we have several types: - Yellow pepper (Memesis and Chameleon) - Red pepper (Kurtovska Kapija)


Bake traditional Baklava with our ovens
A real work of art! Many crunchy filo layers, stuffed with nuts, hazelnuts and pistachio nuts, flavoured with spices and soaked with honey, lemon or rosewater.
People argue about filo’s thickness, the number of layers, the syrup, about the dried fruits to be used and even about baklava’s shape. There are Countries which prefer triangle shape, others that choose squares or rectangles, still others - rhomboids or rolled up baklavas.
But after all, it doesn’t even matter which recipe you will use to make traditional baklava, what really matters is to choose our ZOOM deck oven. Thanks to its gentle and uniform baking without air movement, the results will be great and extremely tasty!


Quinlan's Kerryfish Smoked Organic Irish Salmon is listed in the TOP 50 UK and Irish Foods, has been awarded 3 Star Gold Medals in 2015 and 2 Star Gold Medals in 2014 at the Great Taste Awards. At the Irish Food Awards, Blas Na H'Eireann, Quinlan's Kerryfish Smoked Irish Salmon was awarded Gold in 2015 and 2014.
Quinlans is the most decorated smoked Salmon in the UK and ireland.. The Great Taste judges comments included "Good smoke flavour to this Salmon", "Very well flavoured salmon, the texture was perfect.", "A beautiful fish with a lovely texture and flavour. It melts in the mouth." and our favourite judge’s comment was "Gorgeous, Gorgeous, Gorgeous!" Order some today and taste for yourself this one of a kind delicacy.
Please select below from our range of Organic Smoked Salmon.


Welcome to Rachel's, Seattle's best in bagels and burritos.
Like any good origin story, this one begins with an overstuffed refrigerator. We were a restaurant called Porkchop & Co., and over a seven-year run, we had grown into a local brunch hub.
At the time, weekends were a little nuts, at least up until that last one. When the stay-at-home order was announced in March 2020, our fridges were full of unsold leftover food from that final weekend of pre-COVID dining.
The next day we started slinging breakfast burritos and bagels just to stay solvent. Luis, one of our cooks, suggested burritos because of the eggs and potatoes on hand, and bagels because we had already been working on opening a bagel shop down the street (which was quickly 86’d because of the pandemic).
What started in a moment of desperation, quickly became our raison d’etre. There was no going back. By the next spring, we changed the name and started buying real baking equipment.
While many things have changed with the new direction of the business, plenty remains the same. The place is still owned by Paul and Raquel, and most of the staff has stuck around too. And even though our menu and business model have changed, our commitment to operating and serving food with integrity remains.
Rachel's Bagels & Burritos
1. We believe that scratch cooking is about more than cooking. It's a scrappy way of being in the world.
2. Good food means more than dietary sustenance or culinary entertainment.
3. Our standard of success is a repeat visit.
4. We can't avoid the violence inherent to eating, but that doesn't mean that our choices don't have consequences or that we shouldn't be compelled to make better ones.
5. The experience of eating should be delicious, relaxed, pleasurable, and satisfying.
6. Profit is not the only motive. Value isn't only a category for big box stores.
7. We do business with people, not commodities.
8. We work together with respect, and we aim to grow as people and as professionals while we're here.
9. Our aesthetic: eager. Our élan: vital. Our temporality: everyday.
10. They're bagels and burritos. Let's not be too serious.
At Rachel’s we’re proud of the ingredients we source for our bagels and burritos. We get a lot of questions, so we made this little guide to some of our most commonly asked-about items.
Celery Root 'Al Pastor'
We slow roast chunks of celery root and season it in the style of pork al pastor. It’s a bit spicy and a bit tart. Find it in The Chris, with eggs, potatoes, mushrooms, and queso Oaxaca.
Everything Chile Crisp
A chunky chile oil made from Szechuan peppercorns, spices, and our everything bagel sprinkles. A bit salty, a bit spicy, and a bit tongue-numbing. Try it as part of the Nick and Nora, added on to anything on the menu, or take a jar home with you.
We make our everything seasoning in-house from a proprietary mix of sesame seeds, poppy seeds, onion, garlic, and salt. The mix is the namesake for our everything bagels (of course), but also makes an appearance as a topping for our kale Caesar salad and as a garnish for spicy house bloody mary.
A North African spice paste heavy with chiles, preserved lemon, and caraway. We use it in one of our house-blended cream cheeses, and it really takes The Linus and Lucy to the next level.
CS Fishery Tuna
We use the best tuna around, caught and processed in Oregon by CS (Community Supported) Fishery. Their sustainable fishing practices and business model are admirable, and the fact that the tuna is the best we’ve tasted doesn’t hurt either. We use it for our tuna salad in The Linus & Lucy and it’s also available as a side or on a catering platter. We also have retail cans of CS Fishery Tuna available. Read more about them here.
Mama Lil's Peppers
A PNW staple made from vinegar-pickled goathorn peppers, they carry just the right amount of heat and spicy punch. Find them in The Thomas and Rachel’s Scramble.
Oil-cured olives are cured in salt and oil rather than a water brine to make them extra rich and meaty. We use them for our Thursday bagel of the day.
PNW Wild-Caught Lox
We committed to only serving wild, locally-caught salmon as the basis of our lox. We never use farmed Atlantic salmon; the fishing practices are unsustainable and it tastes weird. Find it on The Joey Ramone and The Nino Art sandwiches, in our lox cream cheese, and as a bagel add-on.
A mild, stretchy cheese locally made by our friends at King's Mozzarella. Its richness makes it our favorite cheese for our breakfast burritos.
The pulp left from making beer by our friends at Stoup Brewery. The grains are "spent" because they can't be used to make more beer, but they taste great and they’re rich in protein, flavor, and probiotics. You can find spent grain in our Friday bagel of the day.
Our honey is spiked with fermented garlic and chiles to add extra punch to The Kathleen & Adam and The Brandon. You can also add it to your biscuit or grab a jar to take home.
Red onions tossed in sumac and lemon for a tart flavor. Sumac is a popular Levantine spice in from berries that have been ground to a coarse powder. They’re in The Older Ben, The Brandon, and available as an add-on to your bagel.
A highly aromatic leafy herb with a light anise flavor. We use it as the basis for our salsa verde for our Famed Pork Belly Hash and we mix it with cream cheese for The Major Briggs.
Togarashi is a Japanese spice blend made from chiles, nori (dried seaweed), and sesame seeds. We use this spice mix on our Togarashi Bagel that you can get every day at Rachel's.
A Levantine spice mix contains sumac, hyssop, thyme, and sesame seeds. We use it every day to top one of our most popular bagels.


Mon-Fri: 8:30am-7:30pm; Sat-Sun: 9:30am-4:30pm
Food Heaven Made Easy sounds like the name of an amazingly delicious food delivery service, but don't be fooled. The blog is actually a compilation of recipes, cooking videos, and nutrition tips.
Langata stores at Empire Business park, Opposite Freedom Heights, Rm 20
8am - 08pm, Mon - Sat


BREAKFAST | LUNCH | DINNER
Licensed Greek Restaurant Mornington Peninsula
a Greek culinary & traditional experience on the Mornington Peninsula
taste nearly two decades of hospitality experience in Greece as well as some of the best establishments in Melbourne
To Stay Up-to-Date with the Latest: CLICK HERE !
At the end of 2017, we brought our own version of Greek culinary experience to the Mornington Peninsula.
With nearly two decades of hospitality experience in Greece, as well as some of the best establishments in Melbourne, The Pier Cafe took over a convenient corner of Rosebud with an inviting modern-Greek décor including outdoor and indoor seating, right across the road from Rosebud beach.
Ample parking is available nearby. Stop by for a caffeine fix, cakes, a healthy or traditional Greek lunch or refreshments of your choice.
The Pier Café provides the Mornington Peninsula region with its own unique Greek dining experience. Featuring indulgent Greek classics, delicious fresh seafood dishes and, of course, some decadent home-made cakes & desserts.
You have so many options to satisfy your Peninsula Greek food craving.
Enjoy classic Greek cuisine on the Mornington Peninsula, in Rosebud; close to Rye, McCrae, Dromana, Red Hill, Boneo, Cape Schanck Blairgowrie & surrounding areas with ‘Greek-portions’ at amazing prices.


370g dark chocolate (50% of cocoa is the best. If you want the mousse to be sweeter you can add 280g milk chocolate and 90g of dark)
250ml oat milk
250ml double cream
5 large yolks
1 tsp vanilla or coffee extract
- Finely chop the chocolate.
- Pour the oat milk, vanilla, or coffee extract, and double cream into a saucepan. Mix and bring to a boil.
- In the meantime, before the oat milk boils, put the yolks and sugar in the mixing bowl. Beat until you get a light and fluffy cream. Add half of the boiled milk to the cream and blend.
- Pour the oat milk and egg yolks back to the saucepan with the remaining oat milk. Cook on very low heat, stir all the time with a spoon until lightly thickened: the mixture should slightly stick to the spoon. Immediately remove from the burner, do not bring to a boil – the cream would brew. Pour the hot mixture into the dish with the bowl with chopped chocolate, leave it for 2 minutes. And then mix it until you get a smooth mixture.
- Pour into the cups and cool in the fridge for several hours.
- You can decorate it with chopped chocolate, dried cherries or fresh blueberries.
- Keep the chocolate mousse in the fridge.


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If you have any questions or comments, you can contact us at:


Food is a wonderful tool to discover IRAN. If you are a food lover, join us in Persia Culinary Tour.
Fly to Tehran, Arrive in IKA Airport and will be greeted by your tour guide, then transfer to the hotel to fresh up and start the tour on the day after
After breakfast, Have a walking tour in Tajrish Bazar and being familiar with Iranian food's ingredients; Herbs and spices, do some Shopping, Then we’ll head over to the kitchen to start our cooking. Today we learn cooking Tahchin. After Lunch, learn how to brew tea, and then drink a cup of great tea with Gaz. After some rest, drive to Tabiaat Bridge, have some walking and enjoy the nice weather, Have Shishlik in Shandiz restaurant, Overnight in Tehran.
Have breakfast, Visiting Golestan Palace, Drive to Dizi restaurant which serves only Dizi, Visiting the kitchen of restaurant and see how they cook it, Having Dizi with Dough and some sub dishes, After lunch, drinking tea with Bamieh as dessert, Visiting National Jewelry Museum (Note. This museum is only open from Saturday to Tuesday so if you are interested to visit it, you should consider the point), Back to hotel to have some rest, for dinner, we will go to Hestooran Restaurant, order different Iranian dishes to taste and discuss about theirRecipe. Overnight in Tehran.
After Breakfast, Drive to Namakabrood "north part of IRAN", in the way, at a local restaurant, we can watch and learn cooking of some local foods, then for lunch, we order different local main and side dishes to taste them and discuss about their recipe, check into Hotel, have some rest, wandering in local Bazzar, buying some fish, minced beef, herbs and etc., then drive to a local house, learn how to cook Sabzi Polo Mahi and have our cook for dinner, after dinner, walking in the beach of Caspian Sea, enjoy the scene and get a feeling of peace, Overnight in Namakabrood.
After breakfast, drive to Abbas Abad Jungle, wandering and enjoying attractive views of jungle, today we teach you how to make Kabab Koobideh and serve it with Polo as lunch, after some rest, drive to Tehran, Check into Hotel, Overnight Tehran
After breakfast, go for shopping, have lunch in shopping center, Drive to airport, Flight back to home.


BeTrim SAMPLE MEAL PLAN
Here is an example of a meal plan on the BeTrim program, so you can see how delicious it is when you eat healthy, every day for the rest of your life.
Cup of Black Coffee
Lunch : Warm Salad
Dinner: Sauteed Vegetables
Lean Meat or Chicken
Sauteed with Butter and Garlic
Order to download our Recipe Book
Brimming with healthy, low carb, gourmet cooking ideas your whole family will love.


The kombucha scoby is used to make kombucha, a fermented tea at home. It has many health benefits including promoting a healthy immune system and improved digestion. It is also a potent antioxidant.
Organic Kombucha Scoby
- I'm a product detail. I'm a great place to add more information about your product such as sizing, material, care and cleaning instructions. This is also a great space to write what makes this product special and how your customers can benefit from this item.


Willamette Valley Pie Artisan Peach Raspberry Streusel
Peach-Raspberry Streusel Pie
OK…this is three levels of delicious all in the name of the pie!! Start with our handmade pie crust. Yes, it’s true only a few are able to attain the title of Pie Pincher to finish the crust! This pie is packed with fruit….lots of it. Almost 2 pounds!! Over the top goes the amazing Streusel Topping. Who knew all the ingredients would form a Pie of Perfection???
• Streusel= Ground Oats, brown sugar and 2 secrets
• All-natural ingredients, no preservatives, no GMO’s
• Pie crusts hand-rolled, hand-filled and crimped
• From the freezer to your oven with easy directions
• 9-inches and a full 40 ounces of heaven
PLEASE NOTE: All purchased products will be available for drive-through pick up at MITCH Charter School (19550 SW 90th Ct, Tualatin) on Friday 12/18 after 1pm (exact timing will be sent closer to date) following social distancing guidelines. Please stay in your car, enter the school parking lot and drive around to the back of the school using our normal car line lanes. Please wear a mask while talking to our volunteers. A masked volunteer will come to your window, ask to see your emailed receipt of purchase, and then will bring your order to your car.
ALL ORDERS THAT ARE NOT PICKED UP BY THE END OF 12/18/2020 WILL BE DONATED TO A LOCAL FOOD BANK.
All of our products are made with non-GMO ingredients, , sustainably sourced no-till wheat flour, rainforest alliance certified organic palm oil shortening, organic cane sugar and locally grown berries. All two-crust pies are vegan , trans-fat free and dairy free as well.
All Pie Crust: Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Organic Palm Oil, Water, Organic Cane Sugar, Sea Salt. Contains: WHEAT
Peach Raspberry Streusel INGREDIENTS: Filling: Peaches (with citric acid, ascorbic acid), Raspberries, Brown Sugar (cane sugar, molasses), Butter (pasteurized sweet cream, salt), Organic Cane Sugar, Enriched Wheat Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Oats, Cinnamon, Sea Salt. Contains: WHEAT, MILK


If you enjoy deciding your own flavours, here is a "recipe" that I have been playing with. (Lol! That may be one of the reasons I have gained 30 pounds in the past two years.)
2 pints whipping cream
powdered sugar to taste.
Frozen fruit and/or berries (mangoes, peaches, blueberries, blackberries, bananas, raspberries, strawberries) singly or in any combination.
Whip the cream, adding the sugar, and put it in the fridge.
Put the frozen fruit and/or berries through a food processor with a medium/fine shredding blade. (Make sure it doesn't become mushy)
In a large bowl whip the shredded fruit into the whipped cream.
Serve. (and lick the beaters and spoons)
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Our Lenten Promise
Shrove Tuesday is the day before Ash Wednesday which is the first day of Lent. It’s a day of penitence, to clean the soul, and a day of celebration as the last chance to feast before Lent begins.
Lent is a time of abstinence, of giving things up. So Shrove Tuesday is the last chance to indulge yourself, and to use up the foods that aren’t allowed in Lent. Historically in the old days, there were many foods that Christians would not eat during Lent such as meat and fish, fats, eggs, and milky foods. So that families wouldn’t be wasteful, they would have a feast on the shriving Tuesday, and eat up all the foods that would go bad over the next 40 days.
Pancakes became associated with Shrove Tuesday because they were a dish that could use up all the eggs, fats and milk in the house with just the addition of flour.
In addition to indulging in some pancakes, students were asked to reflect on what this year’s Lenten Promise might be. How will we behave more like Jesus?


SUMMERTIME BBQ SAUCE Cookin' it up with Rockies Pitcher Aaron Cook and his wife Holly
Ingredients: 1 Can Diced Tomatoes - 28 oz. can 1 Cup Ketchup 1/2 tsp. Tabasco Sauce 1 T. Horseradish 1 T. Worcestershire Sauce 1/2 C. Green Onions, Scallions - Diced 1/4 C. Chopped Green Peppers 1/4 C. Vinegar 1/4 C. Olive Oil 1/2 tsp. Sugar 1/4 C. Brown Sugar 1 1/2 tsp. Salt 1/8 tsp. Black Pepper 2 Cloves Garlic - Minced
Directions: Stir everything together in a big bowl. Pour the whole can of tomatoes including the juice. You can let the mixture sit overnight before grilling and marinating. This lets all the spices marry together. Marinate what you're grilling for at least a couple of hours in the BBQ Sauce! While cooking on the grill, make sure you are continuously basting the meat with the sauce. Also, don't ever use a fork to turn over the meat on the grill, use tongs. This mixture also works great in the crock pot for cooking meat. Enjoy...the Meals in a Rush way!


Weight Watchers meeting was tonight. I took off everything I could including my jewelry before I weighed and I only lost 1/2 pound. I followed the plan faithfully. I think maybe it is because I was dieting before I went to WW and had lost 4 pounds and then I could lose no more. When I joined WW, the food they recommomended was more than I was eating. Hopefully this week I will be more successful. Of course my problem could just be MY AGE! That hurt! I have never lost weight easily. I know of a friend who is on Nutri-system and has been successful. It might be good as they mail you the food and you just eat it. I have to cook for my husband, so that would not help me get out of that. The following is a recipe that we received at the meeting last week. It sounds good. Come on over and we will make it.
Peach Mousse Pie
5 points per serving
1 Keebler Reduced Fat Graham Cracker Crust
1 16 oz. package frozen unsweetened peach slices, thawed
1/2 cup sugar
1 envelope unflavored gelatin
1/8 tsp. yellow food coloring (optional)
1 drop red food coloring (optional)
1 8 oz. container frozen fat free whipped dessert topping (Cool Whip) thawed.
Place thawed peach slices, including juice, in food processor or blender and process until smooth. Pour into a medium saucepan and bring to a boil. Stir together the sugar, gelatin, and nutmeg. Stir into the hot puree and continue stirring until sugar and gelatin are dissolved. If desired, stir in food coloring to create a peach color. Pour mixture into a large mixing bowl and refrigerate about 2 hours, or until mixture mounds when spooned. Stir occasionally. Beat mixture with an electric mixer on medium to high speed for 4 to 5 minutes, or until light and frothy. Fold thawed Cool Whip into peach mixture. Turn into the graham cracker crust; cover and refrigerate at least 4 hours or until firm.