In the age of information overload, it’s easy to get overwhelmed by conflicting dietary advice. We’ve all heard various nutrition myths that have made their rounds in the media, from the latest superfoods to fad diets that promise instant weight loss. In this blog, we aim to debunk some of these nutrition myths and provide evidence-based insights into what truly constitutes a healthy diet.\Myth 1: Carbs Are the Enemy.
Myth 1: Carbs Are the Enemy
One of the most persistent nutrition myths is the vilification of carbohydrates. The truth is that carbohydrates are a primary source of energy for the body. Opt for complex, whole-grain carbs like quinoa, brown rice, and whole wheat bread, and limit refined carbs like white bread and sugary snacks.
Myth 2: All Fats Are Bad
Not all fats are created equal. While trans fats and saturated fats should be limited, unsaturated fats, like those found in avocados, nuts, and olive oil, are essential for overall health. They can help lower bad cholesterol levels and reduce the risk of heart disease
Myth 3: The More Protein, the Better
Excessive protein intake doesn’t necessarily lead to better health or muscle gain. While protein is essential, it’s important to consume it in appropriate amounts. Too much protein can strain the kidneys and may not be utilized efficiently by the body.
Myth 4: Gluten-Free Equals Healthier
For people with celiac disease or gluten sensitivity, a gluten-free diet is crucial. However, for those without these conditions, there’s no inherent health benefit in avoiding gluten. Gluten-free products can sometimes be lower in nutrients and higher in sugar and unhealthy fats.
Myth 5: All Organic Food Is Superior
While organic food has many advantages, it’s not always nutritionally superior to conventionally grown food. The decision to buy organic should consider factors like environmental impact, pesticide residue, and personal preferences rather than solely for nutritional reasons.
Myth 6: Eating After 8 PM Leads to Weight Gain
The timing of your meals matters less than the total daily calorie intake and the quality of the food you consume. Late-night eating can contribute to weight gain, but only if it leads to overeating or poor food choices.
Myth 7: Detox Diets Eliminate Toxins
The body has its built-in detoxification systems, primarily the liver and kidneys. Most “detox” diets or cleanses lack scientific support and can do more harm than good. A balanced diet that includes plenty of fruits and vegetables naturally supports these processes.
Myth 8: Snacking Ruins Your Diet
Healthy snacking can be a part of a balanced diet. Choosing nutrient-rich snacks like nuts, yogurt, or fruit can help control hunger and maintain steady energy levels
Myth 9: You Can Spot-Reduce Fat
No specific exercise or diet targets fat loss in a particular area of your body. Fat reduction occurs gradually throughout the body when you maintain a caloric deficit and engage in regular physical activity.
Myth 10: Sugar from Fruit Is Unhealthy
The sugar in whole fruits comes with fiber, vitamins, and antioxidants. It’s different from added sugars found in processed foods, which can be detrimental to health. Enjoy whole fruits as part of a balanced diet.
The world of nutrition is rife with misinformation and myths. It’s important to base your dietary choices on credible, evidence-based information. A balanced diet that includes a variety of foods, in appropriate portions, is key to good health. Remember that there is no one-size-fits-all approach to nutrition, so it’s a good idea to consult with a healthcare professional or registered dietitian for personalized guidance. By separating fact from fiction, you can make informed decisions about your diet and lead a healthier, more fulfilling life.


An intelligent approach to prioritize logistics requirements in food industry
The aim of this study is to analyze dairy food industry and to determine the priorities of important logistics requirements (LR) based on customer requirements as a part of a supply management system. For product or service development quality function deployment (QFD) is a useful approach to maximize customer satisfaction. The determination of the priorities of the LR is an important issue during QFD process for product or service design. For this reason in this work an integrated approach integrating fuzzy logic and QFD methods is proposed to identify and prioritize the LR in dairy food industry for the improvement of customer satisfaction. In addition a case study in Turkish dairy food industry is given to illustrate the proposed approach for potential readers. In short the main contribution of the proposed approach with the case study is to help managers understand their customer requirements determine the related LR and rank them by weight in order to prioritize (i.e. determining the sequences of putting into action) for improving the level of customer satisfaction. © ExcelingTech Pub UK.
SourceInternational Journal of Supply Chain Management
KeywordsDairy customer needs
Dairy logistics requirements
Supply chain management


In between the week’s hustle bustle. Flynn and I decided to try a new place we came across decided, why not let’s give it a shot.
Reise All Day Bar and Kitchen – its located in Chakala. Started in October 2016, this place is not very old and if you blink you are sure to miss it. Reise is a small all day restaurant located in the basement of Hotel Oriental Aster. It has a pretty interesting décor and cosy seating arrangements. Reise is a travel inspired restaurant and, on our table, we found currency notes from around the world, travel photos on the wall, as well as other travel-inspired items, such as a telescope used as part of their décor. They also have games that you can play like Chess and Uno.
The décor and ambience was definitely very cool and interesting, I’m possibly seeing something like this after a very long time.
Their menu also had the whole travel theme going on in terms of their food items and the design. The food options were segregated in terms of Domestic travel, Asian travel, American travel so on and so forth.
Moving on to the food Flynn and I had, as there was seafood festival going on Flynn was very excited and decided to go with it, while I, as usual, stuck to my vegetarian food.
We had: Caribbean Mango and Kiwi Punch as Mocktails, The Caribbean Mango was the highlight for me I really really liked it, the drink had the perfect amount of mango and mint leaves in it. The mango was sweet so the mint leave added a very nice flavour to it and also cut down the sweetness a bit so I could enjoy the drink a lot.
Flynn had the Kiwi Punch and he was a little disappointed with it, it was plain super sweet kiwi syrup with some kiwi seeds in it served with soda and ice. The syrup was at the bottom while the soda was floating at the top. So you could have both of them separately, nothing really got them together even after a lot of stirring and mixing.
Now the Appetizers (Oh Boy! We had a lot: P) Flynn started with Caribbean Crab Meat Soup then he had Duck Fry, Bulldog Crab, Thai BBQ Squid and Honey Mustard Chilli Surmai. On the other hand, I had – Jalapeno poppers, Mushroom Kundan Tara, Mushroom Dim sums, Parmesan cheese Dim sums and Patata Bravas. For the main course the chief (waiter) suggested Seafood biryani for Flynn and Videshi Kichdi for me (apparently one of their star dish).
Caribbean Crab Meat Soup: I think this was first time Flynn enjoyed soup so much. He thinks that you can certainly taste the crab and it was really soft and it feels like the crab melts in your mouth which is a great taste. Overall the dish was spicy but very tasty.
Duck Fry: The duck fry was a bit disappointing as a dish for Flynn. The dish was a little bland, but tasted much better with the garnish. You can taste the crust, which is really thick, more than the duck. It is served with green chutney made of mint and green mirchi which when eaten with the duck fry definitely enhanced the taste.
Bulldog Crab: Oh my god!! This look really amazing and appetizing, but seeing Flynn struggle eating it was a bit weird. As beautifully its presented, it looked that difficult to eat it even though the crab was already opened for you. Flynn found the flavours of this dish were really interesting – it had a mix of tangy and sweet flavour.
Thai BBQ Squid: The squids were soft, chewy and crunchy. Flynn found the flavours nice, subdue, light and sweet. The balance of other flavours definitely cuts down some spice from the chillies.
Honey Mustard Chilli Surmai: By the looks of it we thought we got a main course dish as appetizer, but it was an appetizer. It was really light. The first bite Flynn thought it was really sweet the honey mustard taste was really strong then in the following bites it fades away to the taste of the fish.
Jalapeno Poppers: Started my vegetarian journey at this place with jalapeno poppers. It was basically deep fried cheese with small pieces of jalapeno which was served with two types of sauces which I think definitely made the poppers taste twice as good, but if you eat it plain you may think it’s just fried cheese. A treat for our cheese lovers!
Kundan Tara: Big pieces of mushroom marinated with some really great flavours, served with fries and pita bread below which was really interesting. The pita bread when eaten with mushrooms definitely compliments well. This is a dish that one must give it a shot!
Mushroom and Spinach & Parmesan Cheese Dim Sums: These two dishes were served together to us in small portions as we did not want too much of it. They were also served with two sauces which I think just add an amazing flavour to the dish. The mushroom filling is really nice but the outer covering leaves an after taste which wasn’t something I liked.
Coming to the Spinach and Parmesan Cheese dim sum was too cheesy (I think they love adding cheese a lot: P) The Dim sum had a very light hint of spinach taste, if you want to enjoy this dim sum you may want to try having only half a bite at one time.
Patata Bravas: Finally, a dish with potato!! Fried chunks potato with tomato sauce mixed with garlic and onions over it and some cheese on the dish as garnish. For some reason the sauce and potato did not go very well, it just did not complement each other, I was really expecting more out of this dish.
Seafood Biryani: Flynn felt this just tasted like a regular biryani except the chicken was replaced with the surmai and shrimp.
Videshi Khichdi: This I thought was a very unique dish and I wonder how come no one has ever thought of this before. Our regular khichdi served with a twist of cheese (of course :P) I really liked the cheese flavour in this dish, It blended perfectly into the khichdi and nor the cheese nor the khichdi neither of the flavours were overpowering each other.
It was really a perfect end to my meal. Stomach Happy!!
All in all, we had a very mix experience at this place. Some dishes tasted really great, while other sat just a little above average. The portions of each dish were quite sufficient and most of them range between 200-300/-. If you are a seafood lover and would love to try something different then you can come and explore this place.
Special thanks to Mr Reddy who served us and took care that dishes reached us on time and Mr. Uday the manager of Reise saw to it that we have a delightful experience. Thank you!
You can also follow us on Instagram @palettebites
Disclaimer: We were invited by Reise to do our review.


Some of you may already have all of the awesome kitchen skills and knowledge passed down through family and friends. Others learned through hands-on experience and training in a class or restaurant. However, not all of us have a kitchen guide (you know the one that has the crazy secret knowledge you didn’t even realize existed) to pass anything down to us. Even for some of us who DO have one, it doesn’t mean they’re throwing around the same skills and information as another.
Tips – Tricks – Techniques
I’m going to share some different tips, tricks, and techniques that are useful for beginners, as well as those who thought they knew but just found out. Take me for example. I thought I knew enough about using onions, but I just learned the true uses of the varieties the other day. There’s like 20 or more varieties of onions on this planet. I’m going to tell you a little bit about seven of them.
Yellow Onions: This is an all-around general onion that can be used in the culinary world as both cooked and raw.
Red Onions: This sweet variety is mild enough to be enjoyed raw. If you’re looking to add a little red/purple color to a dish that calls for onion here it is. Toss them into salads, on sandwiches, burgers, in salsa, and guacamole
Sweet Onions: This variety is larger and flatter than a yellow onion and they contain a higher sugar content making them perfect for caramelizing. This onion is great in stir-fry dishes. I like to caramelize them and put them on a burger or over steak.
White Onions: White onions have a sweeter and milder flavor than yellow and can be used as a replacement for a red onion.
Green Onions: AKA Chives – scallions – spring onions. These are incredible for soups, stews, dips, and as a topping for nachos and baked potatoes with sour cream.
Shallots: This onion is an acquired taste; however if they’re used right they’re delicious. This onion has a garlicky flavor, so it should be used in dishes that call for both onions and garlic so you get the best of both worlds rolled into one.
Leeks: These guys get the cold shoulder for some reason and they don’t deserve it. They are incredibly delicious in soups, stews, and sauces.
I am a fan of fried or baked onion rings. I learned that Vidalia onions, which are a yellow onion, are one of the most popular varieties used. They are large and sweet with just enough crunch and a slight oniony spice.
I have used numerous gadgets in and around the kitchen. Some of them are the bee’s knees but something I noticed is that some things are best left done in the old-school or traditional way. When I make bread using a special bread mixer and a bread machine, sure the bread is really good! It just doesn’t taste like anything that ever came out of my predecessors or elder’s kitchen.
One older kitchen gadget that still popular today is the crockpot. Crockpots are such an incredible way to cook various meals. Life can be busy, so when you want healthy food that you don’t have to stand over and babysit, pull out the crockpot. Soups, stews, chili, and roasts can all be made in this kitchen marvel. You can spend a little time with the preparation, toss it all in, set it, and forget it. At least for a few hours. You can even make cheese dips, desserts, and some breakfast food using a crockpot or slow cooker. Check out these incredible slow cooker recipes from Delish
Spices & Seasonings
A lot of people shy away from exploring spices and seasonings because there are so many, and that can be intimidating. Especially, if you don’t know which ones work well with what food. Don’t be afraid to explore, start small scale, and follow recipes you find that sound good. The more you practice cooking different dishes calling for different spices and seasonings the more you learn what pairs well with what. Try tasting the spice or seasoning alone and see if you like it.
When I first moved out of my mom’s house I stuck to like four or five basic spices, seasonings, or flavorings. They were the ones I was most comfortable with. My mom, however, had a lot of spices that she used often, I guess I didn’t pay enough attention to that part. The more I cooked with others and tried other recipes the less space I had open on my spice rack. Look for recipes of your favorite dishes (even those from your favorite restaurants) and try them out. Become one with the flavor…. Too much?
Kitchen & Cooking Thermometers
My mom and other family members always had a meat thermometer and I thought they were pretty handy. However, when I moved out on my own I didn’t have it listed as essential for my kitchen stuff; I just didn’t think about it. Well, not until I made chicken and found myself cutting the center of each piece to ensure it was fully-cooked!
Meat Thermometer – Temps most meats including, poultry, beef, pork, fish, and lamb
Candy & Deep Fry Thermometer – Candy involves cooking sugar up to temperatures as high as 300 degrees Fahrenheit. Oil needs to be extremely hot to cook the food completely, not just the outer part.
Oven Thermometers – These are great to keep track of the temp your oven is running. If by chance the lights go out on your digital thermometer on the stove or oven this thermometer will come in handy.
Refrigerator Thermometer – Different foods should always remain at specific temperatures for them to stay fresh. A little refrigerator thermometer can be placed inside the fridge so you can see what it is exactly to make adjustments.
There are tons of tips, tricks, and techniques when it comes to the kitchen. This article covered a few simple basics for those just learning. Let me know if you’re interested in more; I’d love to share more tips with you.


Here is the order I would rank the 2nd week’s entries. I have to preface it, though, with the weather. The weather has been either frigid and rainy, or humid and warm these days. This plays a huge roll with the Grand Tsukemen Fest. The bowls are plastic, and you are sitting outdoors. Thus, on colder day, the soup is quick to mellow.
中華蕎麦 とみ田- Tomita, as expected, was the clear winner. Amazing noodles and a soup that is outstanding. This is the gold standard of tsukemen in Japan, and I won’t be surprised if the 2012 champion is also the 2013 champion. On the rainy days, they were the only shop with a line.
麺屋 白神 – Hakushin was an unexpected surprise. The soup, a ginger and miso blend, when mixed with the fried ginger pork topping was a meal on its own.
竹本商店☆つけ麺開拓舎 – Takemoto Shoten decided to take the best of the north and make a bowl of it. Hinai chicken is considered one of the top three chickens in Japan, and this soup is full of it. Add in Akita pork, and plenty of dried sardines and roasted shrimp heads. Intense, warming, and not too thick.
博多一幸舎 – Ikosha, hailing from Hakata in the southern island of Kyushu, decided not to go with the standard Kyushu tonkotsu. Instead, they made more of a Tokyo-style tsukemen. It was ok, but I forgot the taste after an hour.
ラーメンJACKSON’S – I really wanted to love this one. Osaka is known for bucking the rules and making crazy decisions when it comes to food. This bowl was chock-full of blue crab and pork bones. But . . . in the middle of a cold autumn typhoon, the soup got cold too quickly and the taste plummeted. Good when piping hot, inedible when cold.
麺処蒼生 – If toppings were the only factor, Aoi would have been at the top! The slow business day meant that they were unloading extra free toppings on customers. Hence the six slices of slow cooked chicken, the two chicken meatballs, the two pork meatballs, and the egg hidden in the soup. Aoi is officially certified as a promoter of local Gunma products, so I feel a little bad putting them at the bottom of the list. Again, I had this on a cold, rainy day, and the taste reflected this. I’ll make it to the original shop someday soon and give a proper review!
Like Milli Vanilli said, “Blame it on the rain!”


Distinct Campo’s Sandwich Shop Delicacies
A Philadelphia sandwich shop gains the right to assume that name only if it serves cheesesteak. Campo’s sandwich shop has always known that cheesesteak is a favorite delicacy in Philadelphia. If you need some wholesome cheesesteaks containing sweet peppers, grilled onions, provolone, and grilled onions then the heater is your best choice. The heater is a cheesesteak containing buffalo and jalapenos hot sauce, or vegetarian or vegan cheesesteak, or chicken cheesesteak prepared with while fillet and packed with some vegan cheese and veggies. All possible options are available at Campo’s.
If you crave some hoagies then Campo’s is the place to be. The sandwich shop offers everything from comforting ham to classic ham, to Italian special containing Dilusso Salami, hoagie with tuna salad, peppered ham, ham capicola, provolone, prosciutto, and pepperoni. The roasted pork sandwich is also a specialty that Campo’s has mastered. The roasted pork cheesesteak is a local staple that goes with some grilled sausage, grilled onions, sausage parmigiana, and grilled pepper. It is a genuine dish containing sweet or hot sausage stifled with some provolone cheese and home prepared marinara sauce. The flavored sandwiches can be enjoyed with some long hots, spinach or broccoli rabe. The meatball flavored with some provolone sandwich is another of Campo’s trademark cheesesteak. These meatballs are prepared from long and generational family recipe. The recipe contains only the freshest and finest ingredients. Nothing is quite comparable to this. It is a sandwich type that will shift your loyalty to Campo’s.
Sandwiches made with chicken breast are other Campo’s favorites both for locals and visitors. The flavor and juiciness of the chicken fillets are responsible for the sweet taste. Upon trying any culinary creation by Campo’s chicken will seize to be a boring delicacy any more. The Oink sandwich with chicken bacon, bell peppers, provolone, onions and grilled tomatoes ingredients, the godfather with chicken, sweet peppers, broccoli rabe, sharp provolone, tomatoes, and grilled onions ingredients are special and outstanding Campo’s sandwiches that will get you hooked.
Campo’s also stands out from other sandwich shops in Philadelphia for their bread. The bread used to make Campo’s cheesesteak comes from two bakeries run locally. Customers have the option of going for gluten-free, vegan, wheat wrap or Italian bread roll. Any of Campo’s sandwiches can also be taken without bread if laid on some Romaine Lettuce. Campo’s has special delivery services with foods packed in thermal travel containers. The bags will keep the hoagies and cheesesteaks fresh and warm. More about Campo’s can be derived from camposdeli.com/Philadelphia-sandwich-shop.


I have a horrible confession.
I love Chips Ahoy! There, I said it. It is my shame. It is my passion.
For one thing, you can eat so many of them. Homemade chocolate chip cookies are divine, but you can only pack in a few wads of dough and about three baked cookies before you want to die. But the fun never ends with Chips Ahoy! Two, even three sleeves go down the hatch easy. It’s a great way to get your calcium if it takes you a half a gallon or more of milk to wash down your sweet, sweet little sirens. I can insist on organic, hormone-free milk from free-range cows, and use it to wash down a hockey puck of refined wheat, sugar, and preservatives without a trace of irony.
I love Chips Ahoy! Their sweet crumbly goodness makes me so happy it’s obscene. I used to sniff that we’d be having naught but Oreos in our house, God-fearing Oreos and God-fearing bakery or homemade deserts. I was totally anti-snax.
All of that ended with my introduction to these crisp, sugary little morsels. Why had I never encountered these little miracles in my sugar-soaked childhood romps through the desert aisle? So many wasted years! My God, you can devour them in one bite! No crumbs! The other day my boyfriend went out of town for a weekend, and God help me, I downed a whole box of them in just two sittings while the saints wept.
These things are a gateway drug that have my eyes combing the grocery aisles for fresh (stale) sugary snack foods. What other childhood treasures passed me by? What other secrets lurk behind those colorful wrappers?
Yes to all of it! Yes to the root beer barrels and the chocolate! Yes to the peanut butter cups, the bags of miniature candy bars and the taffy, the butter cookies, and everything else! Yes to everything processed, refined, pumped with sugars and preservatives whose names I couldn’t pronounce even if I could sit still long enough to try to read the label through my sucrose-induced delirium tremens! Yes! Yes! Yes!


Men’s fitness is important. If you’re dedicated to changing your lifestyle and getting healthier, you’ve got to eat the right foods for fitness.
How Food Affects Men’s Fitness
No matter how hard you train, you’ll never get the results you’re looking for if you eat a terrible diet. One of the biggest exercise mistakes men make is working out just so they can offset their caloric intake. If the only reason you’re hitting the gym is so you can hit the fast food counter harder, you’re going about it all wrong.
Fitness is much more than rock-hard abs and sculpted arms; it’s a way of life. Any man can bulk up on steroids if he chooses to and get a body he’s proud to show off. But underneath it all he’ll still be a very unhealthy man.
When you start working out, you have to look past the surface and really think about your health. This means getting in the mindset of being and feeling healthy, not just looking the part.
Food is your fuel. The better the quality, the better the results.
Best Foods for Fitness
The best foods for men’s fitness are whole foods. Whole foods are unprocessed or as minimally processed as possible.
These foods are:
- Organic Produce
Conventionally-grown produce is filled with pesticides so eat organic whenever you can. Organic produce, especially dark leafy greens, are loaded with vitamins and minerals that fuel your body before, during, and after workouts.
- Whole Grains
Whole grains are important to men’s fitness because improve pre-exercise muscle glycogen concentration, which prolongs cardiovascular endurance.
Brown rice, quinoa, millet, whole wheat, amaranth, buckwheat, and spelt are examples of good whole grains for men’s fitness. When choosing bread and pasta and other carbohydrate-rich foods, be sure they are minimally-processed.
Beans are an excellent meat substitution for vegetarian bodybuilders. They’re loaded with protein for energy and endurance. To get the most nutrition out of beans, cook and eat dried beans instead of canned.
- Seeds, Legumes
Seeds and legumes are the perfect pre or post-workout foods to give you energy and help repair muscle tissue. Keep some on hand as a go-to snack in your desk or in your gym bag. Buy and eat whole nuts instead of opting for mixed varieties with preservatives.
- Organic Meat, Poultry, Fish
Bodybuilding men especially need lots of protein in their diet. Organic lean steak, chicken, turkey, and wild-caught fish should be the cornerstone of your diet if you’re looking to improve your fitness.
Eggs are actually better for you than you think. They’re rich in protein and healthy fat to keep you fit and active.
- Healthy Fats
If you want to improve your fitness, you’ve got to know the difference between healthy and fat and bad fat. Healthy fats are foods like coconut oil, olive oil, butter, avocado, and natural nut butters. It’s margarine and vegetable oil you should avoid.
Remember guys, men’s fitness isn’t just about looking good, it’s about changing the way you live for the better. When you eat the right foods and set your fitness goals firmly in your mind, the rest falls into place.


We are officially the Best Independent Tea & Coffee Shop in Buckinghamshire for 2016. This isn't a self proclaimed title... We won! We couldn't believe it when our names were announced.
If you fancy a coffee and a slice of cake, you've come to the right place. We have a selection of handmade cakes available to compliment your freshly ground coffee (other hot drinks are available!). We also offer a small range of paninis that are freshly prepared every day.
We have capacity to seat 25 so if you are looking for a venue for a large group then give us a call on 01908 260322, we will be happy to accommodate you.
The best bit - We are DOG FRIENDLY. Bring your four legged friend with you, we have treats for them as well.


OMG! I can't believe how good are these!
I'm always a little scared when making a recipe with avocado.
It will be delicious or it will be gross?
I know that you, all of you, already know that feeling.
You are opening your avocado, you checked all the tips to understand if it's going to be a good one or a bad one, but you just can't be sure until it's opened!
Too many different kind of avocados with too many different suggestions to follow. You can't know and your heart beats very very fast!
Then you open it and you start breathing again.
A smile forms into your face or maybe this time you have not been lucky.
When the second option happens, what I usually (very stupidly) do is trying to not waste it and still use it to make a recipe.
Yes, I said stupidly.
There's no thing you can do with a bad avocado, or at least nothing I know.
(and so I find myself with not just a disgusting avocado but with a disgusting avocado mixed with something else, which usually ends with me lying to myself and eating it or with me accepting the sad truth and throw all of it).
Anyway, this time my avocado was good!
Yes! Angelic music! Heaven on earth!
The idea for this recipe came from the famous chocolate peanut butter cups, which I've never tried, can you believe it?!
So when I opened my avocado I already knew what to do, because I had designed the recipe days ago! Melt, beat, taste, beat again, cover, refrigerate! (I maybe have skipped some of the steps).
The taste part required a little bit more time, since everything involving peppermint syrup or peppermint extract requires more attention, I know for experience!
So, what I suggest you is to gradually add peppermint into your ganache and taste it at every step, because you don't want it to become gross (and waste your good avocado!)
Ok, now the most important things!
1. my boyfriend said this is his favourite dessert from those one I ever made, and if you have read one of my previous post you know how much this means for me and for the definition of a good dessert!
and 2, If we add this to the fact that this is also one of my favourite dessert, we certainly can say that this Chocolate Mint Avocado Cups are definitely a complete success!
- 1 cup (155g) chopped avocado
- 1 cup (120g) vegan chocolate, roughly chopped or 3/4 cup vegan chocolate chips
- 2 tablespoons (40g) agave nectar
- 1 tablespoon (14g) coconut oil, NOT melted
- 1 to 2 teaspoons peppermint syrup or a couple drops peppermint extract
- If your coconut oil is not solid, place it in the refrigerator until firm
- Melt all the chocolate or part of it (depending on room temperature). If it's not warm, you can melt just about 2/3 of the chocolate and wait to melt the rest
- Spoon about 1 tablespoon melted chocolate into the muffin cup liners. Draw and coat the chocolate up the sides of the liners, filling about 2/3 of the cup liners. Freeze for 10 minutes
- Blend avocado until smooth. Beat it with agave and coconut oil in the solid form. Carefully gradually add and beat peppermint syrup or extract. Taste the ganache and gradually add a little more if you want to
- Spoon about 2 tablespoons avocado ganache into each cup, freeze for 10 minutes
- If not already done, melt the remaining chocolate and cover the top of each cup. Refrigerate for 30 minutes or until firm
- Store in the refrigerator for a few days
Serving size: 1; Calories: 287; Fat: 19g; Carbohydrates: 32.6g; Sugar: 25.6g; Sodium: 2.25mg; Fiber: 2.6g; Protein: 2.7g; Cholesterol: 0mg


You know that sugar is bad for your teeth. But did you know that eating too much fruit or drinking fruit juice regularly can also cause dental problems? Drs. Steven Dickey of Total Dental Care in Pekin, Illinois see a number of patients that have suffered the ill effects of consuming too much seemingly-healthy fruit and fruit juice. Here are some answers to this puzzling problem.
How does fruit damage your teeth?
While fruit has many health benefits, nourishing the body with vitamins, antioxidants, and fiber, it can wreak havoc on the mouth, especially if it is consumed in large quantities. While fruit has not shown to promote tooth decay, it is a major contributor to an acid erosion of the tooth structure.
What is acid erosion?
When the teeth are consistently exposed to acidic foods and drinks, the pH level in the mouth becomes imbalanced and the protective enamel begins to break down. While saliva (spit) in the mouth acts as a buffer against the pH imbalance, fruit juices are highly resistant to saliva's effects. The result is sensitivity to hot, cold and sweet foods and beverages, yellow and transparent discoloration, and a change in the shape and size of the teeth.
What fruits have the highest acid content?
Citrus fruits - oranges, lemons, limes, and grapefruit - are particularly high in acid content. Any fruit juices or fruit-based drinks, especially orange juice and lemonade, also introduce acids into the mouth. Dental professionals like Dr. Dickey and Dr. Conroy, your Pekin dentists, have determined that the amount of fruit or fruit-based beverage is not a contributor to acid erosion; rather, it is the frequency with which it is consumed. This is especially true for babies and toddlers who are given fruit juice in their bottles and allowed to sip on them throughout the day and night.
How can I prevent acid erosion?
You can limit acid erosion by rinsing immediately after ingesting acidic foods or drinks. Brushing immediately after eating or drinking these items is discouraged by your Pekin dentist; the teeth have become softened and the abrasive effects of brushing may do more harm than good. Wait at least a half-hour to brush after acidic items have been consumed. Eating cheese or drinking milk along with acidic items is also helpful; dairy products increase saliva's anti-acid effects.
If you think your teeth might be showing signs of acid erosion, call Total Dental Care in Pekin to have a thorough evaluation from one of our skilled dentists.


I didn't want to use dairy, so I adapted the ingredients and they turned out as a huge success!!!
I did bend our sugar free rule, with the use of chocolate chips, however they were dairy free and had very little sugar (compared to other brands). You've gotta live sometimes, ya know?!?!?! :) And I also know that if I put pecans or almonds in them another day, that my kids would still be happy!
Prehead oven to 400 degrees F.
Add all ingredients to a high powered blender (like Vitamix), EXCEPT 1/4 cup oat and *add-ins
Blend until thoroughly combined and oats are pulverized.
Then, stir in oats.
Pour into 12 lined and/or sprayed muffin tins.
Finally, toss a few chocolate chips on top, if desired. A few go a long way! My kids were amazed that there were chocolate chips in their breakfast (and they only got 4)
Bake for 15 minutes, until a toothpick comes out clean when inserted into the center of the muffin.
Let cool for 10 minutes.


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2015 Food Council Open House: Growing with the Next Generation
Nominate a Homegrown Hero or register to host an information table by Monday, Nov. 2
Wednesday, December 3 | 6:30-8:00 pm, registration open at 6:00
Please join the Homegrown Minneapolis Food Council in celebrating another year of growing, processing, distributing, eating and composting healthy, sustainable, locally grown foods. The event will feature a brief program including remarks from local notables, Minneapolis Public Schools Culinary and Nutrition Services staff and youth leaders, the 2015 Homegrown Heroes awards and 2015 Homegrown Highlights. The event will begin with an information fair and reception, including opportunities to provide feedback to the Food Council on local food policy priorities. Light refreshments will be served.
Submit a nomination for a “Homegrown Heroes” award (Deadline: November 2nd) As a part of our Annual Open House, the Homegrown Minneapolis Food Council recognizes and honors the accomplishments of community partners who help expand the community’s ability to grow, process, distribute, eat and compost more healthy, sustainable, locally grown foods. Any community member or organization is eligible to receive a Homegrown Heroes Award.
Sign up to table at the information fair (Deadline: November 2) We are now accepting registrations for the information fair component of our annual open house. This is a great opportunity for local partners to showcase the ways they support our community’s ability to grow, process, distribute, eat and compost healthy, sustainable, locally grown foods.*Tables at the Information Fair are first come, first served. Sign up now!
Minneapolis Animal Care and Control hosting meetings about proposed ordinance changes, including backyard chicken permits
Minneapolis Animal Care and Control is proposing ordinance changes to better reflect best practices for animal welfare, and the changing needs of the community. MACC is hosting three upcoming meetings to collect feedback from the public on the proposed changes.
October 21, 6:30-8:30 pm at East Phillips Park
2399 17th Ave. S. – Spanish interpreter will be present
October 22, 6:30-8:30 pm at Farview Park
621 29th Ave. N. – Hmong interpreter will be present
November 2, 6:30 – 8:30 pm at Fuller Park
4800 Grand Ave S
October Homegrown Minneapolis Food Council meeting
Wednesday, October 14, 5:00-5:30 p.m. pre-meeting presentation from Gardening Matters;
5:30 p.m.-7:30 pm meeting
Gardening Matters, Sabathani Center, Room J, 310 E 38th Street, Minneapolis


Food & beverage in Sigtuna
What are you in the mood for? Fika, dinner or dessert? Do you want to sit down at a beautiful table or are you in a rush to experience as many things as possible? Explore and find your favourites among the wide range of culinary options at our destination.
Fika is a cultural and social institution in Sweden and something you shouldn’t miss. It’s a coffee break, often combined with cookies, pastries, or cake. If you don’t want coffee, you can have tea, soft drinks or hot cocoa. Sit down for a while and take a break at one of Sigtuna’s genuine and cosy cafés and try a classic cinnamon - or cardamom bun, or a couple of homemade cookies. In the summertime, you can relax at one of Sigtuna’s many terraces and pavement cafés. If you want to treat yourself to a little luxury, classic Afternoon tea is served in several places.
At Märsta Center you can find cafés and restaurants open both for lunch and in the evening. At Stockholm Arlanda Airport there is a wide range of places where you can both eat and fika.


Style – American, International, Noodle
Price Range ($) – 5 – 10
Rating – 8 out of 10
Location – 2635 Connecticut Ave NW Washington, DC 20008
After a day at the Smithsonian National Zoo in Washington DC, Noodles & Company was the first restaurant I saw and decided to give it a try. I was pleasantly surprised with this fast food joint.
The restaurant is located right across the street from the Woodley Park-Zoo Metro Station (Red Line) and a few blocks from the entrance to the Smithsonian National Zoo. The menu is very simple to navigate through and the dining area was clean, simple and quite nice.
The first dish was Pad Thai with Marinated Steak. They were rice noodles stir-fried with scrambled egg, carrots, cabbage, sweet chili, citrus, peanuts, Asian sprouts and cilantro. It was by far NOT the best Pad Thai I’ve ever had – the beef was overcooked, the vegetables were undercooked and there was lack of flavour. The portion was quite large, so if you want something fast, filling and average, then the Pad Thai is for you.
The second dish was Japanese Pan Noodles with Marinated Steak. They were caramelized udon noodles in a sweet soy sauce, broccoli, carrots, shiitake mushrooms, Asian sprouts, black sesame seeds and cilantro. This dish was actually quite nice for a fast food joint. The black sesame seeds were great additions and everything was cooked well.
The third dish was Chinese Chicken Chop Salad. It was grilled chicken, sesame-soy tossed mixed greens, Asian sprouts, cabbage, red bell pepper, cucumber, carrots, crispy wontons and black sesame seeds. Everything tasted fresh and the salad was made to order. The chicken was cooked well and not dry!
The fourth and last dish was Tomato Basil Bisque. It was a rich and zesty tomato soup with cream, sherry, fresh basil, garlic and italian parsley. The consistency was good and the seasoning was done right! Overall, a very tasty soup.
Food came in a timely manner and the employees were really nice to us! I have nothing to complain about.
The service was fast and they cooked with fresh ingredients. Everything tasted good, except for maybe the Pad Thai. If you’re looking for a place to quickly fill your empty stomachs after a day at the Zoo, come check it out!
The Weaving Quilt


Yappetizers lamb heart is rich in protein and vitamins which helps support optimal good health. Lamb heart is a nutrient-rich muscle meat, a good source of thiamine, riboflavin, niacin, Vitamin B6, phosphorus, iron, zinc and most importantly taurine. Our lamb heart is slowly dehydrated over a long period of time. This slow process of dehydration perfectly preserves of hearts without the use of additives or preservatives. Our dehydration process removes almost all of the moisture allowing our products to be naturally shelf stable for over 2 years. As with all of our products our lamb heart is human-grade and sourced from federally inspected plants. This lamb heart treat is hand-made in our very own CFIA (Canadian Food Inspection Agency) certified plant located in Richmond, BC Canada.


As I mentioned in Friday's post, my sister Lea and her husband Ryan came to visit this weekend. In one of our conversations we got to talking about running, since Ryan will be participating in his first marathon next weekend. As I approach the one year anniversary of my introduction to the world of running, I have been pondering the idea of completing my first race; I think doing so seems to be the logical next step as I develop my interest in the sport. I did a little research and found a 5k that will be taking place during my spring break next month, and I plan on signing up ASAP. I also found another one taking place in May in the Birmingham Zoo--how cool is that?! For you runners out there, have you ever participated in a race? What was your favorite part of the experience? Don't judge me for saying this, but in addition to the novelty of the racing experience, I am also looking forward to all the freebies available at the end of the race (I'm keeping my fingers crossed for mini Larabars!).
In addition to our running chit-chat, Lea, Ryan, and I had a fabulous time this weekend. It's always nice to have visitors, but I especially appreciated having a mini-vacation from schoolwork to break up the semester. Here's what we munched along the way:
Before heading to bed, I made a quick Pina Colada smoothie, with Spirutein, soymilk, pineapple, coconut, and granola.
I prepared a quick breakfast to enjoy before Lea and Ryan arrived. I made a banana-blueberry smoothie with rice milk and served it with some toast spread with Sunbutter.
Since we couldn't manage to finagle any tickets for the basketball game, we headed to a sports bar (Champp's) to watch Duke beat Miami. The vegetarian pickins' were slim (OK, nonexistent), so I ordered a Greek salad, sans chicken and egg. We also ordered an ice cream sundae to share among the three of us...I can't say no to hot fudge:)
After a glorious trip to Trader Joe's, we headed to my favorite Greek restaurant for dinner. (I dined here last October with my parents as well). This time I ordered an order of the hummus and pita and a bowl of vegetable stew. You can't beat authentic hummus and warm pita! The stew was delicious as well; the eggplant and potatoes made for very hearty and filling dish.
Even after all that food, I was still hungry for my evening shake. I made a strawberry-banana-chocolate concoction, using Spirutein and soymilk. I tossed a few bunnies on top for good measure.
I made my usual Sunday morning stovetop oats, inspired by another Girl Scout cookie: the lemon chalet cremes. I combined oats with rice milk, vanilla, and lemon zest, then crumbled a Lemon Bar Larabar on top. Heaven.
For lunch, we went to Elmo's. Yes, I am very consistent about the places I choose to dine in Durham. Anyway, this time I ordered the vegetarian taco salad with black beans and plenty of jalapenos. This salad would be perfect if it came with the option of guacamole...
After saying goodbye to my guests, a sudden illness came over me, so I didn't feel much like eating (or doing homework). I finally did regain my appetite around 9PM, so I just put together a simple meal: greens with tomatoes, walnuts, white beans, reduced-fat cheese, and Bragg's; crackers and a tie-dye blood orange.
I kept my smoothie simple last night: peaches, peach Spirutein, soymilk, and granola.
Inspired by a post by Kath a few months ago, I decided to make a banana dog for breakfast this morning. I simply placed a banana in a warmed whole wheat hot dog bun, spread with White Chocolate Wonderful PB. I also had a dish of TJ's Greek yogurt. Delish.
I am counting down the days until spring break now...anyone have exciting plans? I am going to DC for one weekend, where we'll be eating here and here. I am such a foodie--I plan my trips around the restaurants!
Enjoy the rest of your Monday!


Posted on March 3, 2016
Camp Homelani is going BANANAS!
by Rob Noland, Director, Camp Homelani
Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds in the sky and all the creatures that move along the ground—everything that has the breath of life in it—I give every green plant for food.” And it was so. (Genesis 1:29-30)
Camp Homelani and Revolution Hawaii are getting into the banana farming business. Early this year Homelani groundskeeper Steven Dempsey and a crew from Revolution Hawaii began preparing a large plot of ground in order to plant the camps first banana patch. Weeds were cleared, soil was tilled, trenches were dug and pipes were fitted. Finally, 13 small apple banana plants were lovingly placed in their new homes with the hope of one day producing a crop that will be able to educate, minister to and feed a host of hungry campers.
Dempsey says it will take about a year before those campers get to taste this first crop but it will be well worth the wait. While much smaller than the traditional bland bananas found at grocery stores, the compact apple banana has a firmer texture and packs a mouthful of sweet tangy flavor. The healthy snack is a sought after local Hawaiian favorite that is enjoyed by both children and adults alike.
An interesting fact is that each plant produces only one hand of bananas in its lifetime. In order to maximize the gardens potential, each tree will be cut down after it has given its fruit, allowing new ones to grow up in its place. The hope is that once the plants begin to reproduce, the patch will grow in numbers and there will be bananas ready to harvest year round. This is good news for Camp Homelani chef David Lucas who not only is responsible for making the meals but also purchasing the food. He believes that by going directly from farm to table camp will be able to save money as well as give campers a treat by serving fresh home grown fruit. “We may even be able to earn income by selling Homelani bananas at the local farmers market,” says Lucas.
Apple Bananas are just the first step in Camp Homelani’s quest for self-sustainability. Already two different strains of 25 tiny papaya trees have sprouted from seeds purchased by Dempsey from the University of Hawaii seed lab. Right now they are enjoying life in a large starter tray but soon they will be transplanted into individual pots and when they are about a foot tall will join the banana plants in the Homelani garden. Pineapple, passion fruit, lime, grapefruit, chili pepper, onions, lettuce, beans, peas, tomatoes, various herbs and even coffee are soon to be planted and eventually added to the menu. There are even long range plans to grow Samoan coconut, mango and avocado trees throughout the camp.
The best part about this future Garden of Eden is the wonderful teaching opportunities it will provide for the multitude of campers that stay at Homelani during the summer and throughout the year. Its exciting to think that we will be able to show children first hand how plants grow and provide food. Campers will have a chance to help contribute by starting their own seedlings, tending to the full grown mature plants as well as harvesting, tasting and enjoying the bountiful produce.
However, our ultimately goal is to be able to present to all campers a creative, powerful God who not only grows gardens but more importantly cares for and loves each one of them unconditionally. In fact, He’s bananas for them!


The cafeteria doesn't even fit half of the student body. We all have to sit on the floor in hallways or outdoors to find a place to sit. There's really only one lunch I like and it's not even that great. The food tastes processed and isn't anywhere near fresh. It's delivered in a truck and I'm almost positive it's all frozen food they just microwave each day. Sometimes, they even run out of the main lunch option so you have to go with the much smaller sandwich, pizza, or the salad which has more lettuce than any toppings/dressings. They make you take a vegetable or fruit with each meal but usually, it isn't very fresh so it just gets wasted anyway. The lunch staff is great though. They work hard everyday and I'm grateful for them.


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The Causeway Foot Inn is a friendly, traditional country inn and restaurant located
to the north of Halifax, complete with leather armchairs and blazing log fires. We
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If you have kids in grade school, you've probably made a sack lunch or two for your kids. The school systems usually send out menus that they will be serving over the course of the month. I find that my kids want a cold lunch at least two days a week. After looking at the menus, I can see why. When I was a kid, I wouldn't eat some of those things either. A report came out today that indicated many school systems around the country are dropping the federal healthy lunch program. Why? Becasue students aren't eating it. They found students would rather eat nothing than eat what was being served, and then go the whole day hungry, which is not a good thing. For many kids, lunch is the only structured meal they have. Kids don't want whole grains and veggies, which I might add are more expensive to serve than what they would rather eat..Chicken, pizza, burgers, and tater tots. I personally like what the school's are serving here in the corridor, but I'm not in grade school. Maybe they could offer a drive through take out which is a better deal than fast food for you and I. Just a thought .


THE TASTE OF TRUFFLES
In the culinary world of haute cuisine, these black nuggets are considered the "diamonds of the kitchen" for their unique earthy flavor and intoxicating aroma.
The highly prized truffles have been used not only in savory dishes, but also as a decadent embellishment to ice cream and alcoholic cocktails. Visit our blog for archived posts including recipe ideas for your fresh truffles or any of our truffle products.
At Keep Your Fork Farm, we grew specifically Black Winter Périgord Truffles (tuber melanosporum), which are named after the French region of Périgord. This variety of fungus is subterranean and grows near the foot of oak and hazelnut trees.
Harvest season begins around December and can extend up to March. Generally, truffle sizes range from 1 to 7 ounces.
The black winter périgord truffle should not be confused with the white truffle (tuber magnatum), or the more affordable black summer or burgundy truffle (tuber aestivum/uncinatum), which are also prized for their culinary value. The burgundy truffles are harvested in the autumn and the summer truffles as they are named, harvested in the summer.
Ideal conditions for truffles include good soil drainage, regular winter frosts and distance from other trees to prevent contamination from other fungi. In fact, it may take 8 years or more before truffle farmers enjoy their first harvest.
When December arrives, farmers must use specially trained truffle-hunting dogs to search for these evasive culinary treasures. It is no wonder why these "black diamonds" are a rare treat.


Counting Calories v. Caloric Intelligence
While waiting for my cup of dark roast at my local coffee spot pondering why there isn’t more grass-fed creamer on the market when I hear two folks behind me talking…one is talking about how many calories she is now eating a day while the other searcher comments on their new nutrition program that “cuts carbs.” Ugh. I was going to explain (but opted not to spread unsolicited Fitness Truth this time – had to get the bean first) that counting calories and being a trendy diet program follower will probably end up in the same spot – frustration, disappointment and a body that doesn’t look the way you want.
Here’s the deal. Nutrition and eating should be reflective of your training level (and intensity of course), your life balance equation and goals for performance/health. Driving yourself nuts over calories, specific diet plans or pills-n-potions are enough to drive cortisol levels up so you put on more weight (joke, sort of). This is part of the reason the WGA Way focuses on quality of macro’s and response eating.
Be calorie-smart. There is a difference between 100 calories of a bagel versus 100 calories of broccoli versus 100 calories of chicken versus 100 calories of avocado. What’s the diff? A few things. The thermogenic effect of the food affects the rate at which your body breaks it down and how it uses the heat from that food (remember, a calorie is a measurement of heat). The vegetable and the protein get burned through faster (for the most part). There is also a different hormonal effect to each of the foods mentioned. Meaning, the protein and fat will have a more desirable effect over the bagel or broccoli. And when you eatthe above-mentioned 100 calories shoulddepend on the timing of your training and where you are in your training program. During a high volume block of training may mean you mix in more complex carbohydrate (and probably a few more calories that day/week). Or, the timing of ingesting calories should largely be a result of how soon you just finished training or how many times that day you were active.
Finally, eating should be fun and not stressful. Food is a way to relax or reward. It’s a way to connect with family and friends. It’s all about choice and more importantly how you balance (our 80-20 approach) what you eat, how much you eat, when you eat and why you eat. Train hard and you’ll have more opportunity to explore the 80-20 rule and the effect of calories on performance. Instead of counting calories or hopping on the next trendy diet program, count sheep and hop on a treadmill.
For the record, I didn’t get my favorite snack with my coffee. It was a day off. The two behind me in line stressed over whether or not to split the blueberry muffin or the chocolate croissant.


Gluten Free May – the Follow Up
30 days of no gluten.
Was it tough?
Not at all.
Did I miss anything?
Towards the end of week 2 when the killer muesli was baking away in our oven (for my boyfriend’s breakfasts) I did swoon. The smell was unbelievable.
So although I thoroughly looked forward to again consuming all varieties of oats once more; I did not want anything.
However this point is part of a much larger discussion and that is one of cravings, mental headspace and feeding our bodies as they need. The topic of another post….
As you will know from having read this I was well prepared for gluten free May and actually a little excited.
So how did I feel?
What I can report is this….
|Felt good about my options and no doubt my planning assisted this. Felt fuller and enjoying more of foods as lower-calories items often. Forced me to have more grain variation and further push me for week 2 i.e. polenta and buckwheat||Felt great||Really happy and excited. Don’t feel at all lacking…||quinoa, brown rice and seed bread (gluten-free), polenta and buckwheat|
|Did not feel as full this week from similar options however non-grain lunches I was fine with. Have had 6 straight nights of very vivid dreams…||Good to go||Making killer muesli – the oat smell was incredible! Post-month could include quinoa etc with oats ??||quinoa, arborio rice, seed bread|
- Experimented with varying gluten-free grains
- Ate more non-grain meals than usual and was satisfied
- Had 6 straight evenings of exceptionally vivid dreams (weird!!!)
- There was a distinct difference between weeks where by in one week I thoroughly enjoyed eating MORE food as the meals were lower calorie without gluten and/or grain at all though the following week I found those same meals were not filling me up in the same way
During the month of May I experimented and enjoyed various methods of consuming quinoa, brown rice, seed bread, polenta and buckwheat. Fave recipes were my amaranth muesli, mung bean pasta with grilled chicken, a few polenta options of which you can expect to see on the blog in the coming weeks and this pancake recipe…
These gluten-free grains were enjoyed at varying times of the day, sometimes hot, others cold and at times even raw!
It was so much fun trying out new recipes and enjoying them.
As the 30 days were nearing an end I decided that my first gluten meal would consist of oats. Firstly because I love them and the smell in week 2 had stayed with me, though also because they are the lowest gluten grain as compared to bread for instance. As my body had become used to not consuming gluten I considered this to be a kinder way of reintroduction. Eating that porridge was delicious and very filling. For hours and hours I felt nourished and content which admittedly had not been as much the case for the past 30 days. In those first few days I ensured only to eat gluten in one meal of the day.
Waking up the day AFTER porridge was not great I must say. I felt nauseous and not quite right.
It passed within an hour and has not since resurfaced.
All signs point to the fact that this was my body’s natural response to gluten.
HOWEVER as it did not continue in the following days I really can not be sure.
Within those 30 days the weight on the scales which although not an indication of body fat; showed lower numbers each week. This would tell me that my body was releasing fluids in line with me not consuming gluten.
|BEFORE – removing gluten||Week 1||Week 2||Week 3||Week 4||AFTER – with gluten|
In one week after re-introducing gluten; I did not notice any further differences and had since sampled oats, bread and water crackers.
As much attention as I pay to what my body tells me, it is so hard to recall everything. In part this is why I kept a gluten-free diary and broke it down into important points as you will have seen above.
Overall I felt good during those 30 days and I feel good now as well. This is as much to do with my clean and active lifestyle as it is about removing/adding gluten to my diet. As discussed in previous posts; unless one has an allergy/intolerance I am NOT an advocate of removing food groups/large food items.
The original symptoms that I identified with were not gone though several of them can not be properly assessed as they are often not present or at least obvious. So in other words – I do not really know if I have an intolerance to gluten or not. I wish I had more concrete evidence to provide to you though at this point I do not. What I do know and feel strongly about, is that we all should make the effort to think outside the box (gluten) whether you feel any different or not consuming it.
The quality of the majority of gluten products available, offer very low nutritional value and worse still; gluten is present in almost all non-clean food. It would seem that gluten is all around us as opposed to wonderful creations like amaranth and quinoa. How wonderful it would be if these grains existed as bountifully as gluten does on menus/in stores and on our dinner tables.
In a world that seems somewhat obsessed with gluten being an enemy; for me; these 30 days were a wonderful opportunity to sample new and different grain ideas and to now enjoy combining them with gluten here and there. For instance instead of the grain in my killer muesli being oats I will trial varying % of oats/quinoa & oats/amaranth and not simply rely on “old favourites.” Here is to us all trying out non-gluten grain options and LOVING them!!
Now onto preparing for dairy-free July….
Stay well everyone xxxx Nadia


Spaghetti with anchovies is a simple and versatile dish to prepare in no time! Today we have enriched them with chopped parsley, garlic, chilli and pine nuts, but you can add the ingredients you like most to make them even tastier: crunchy crumb, fresh or dried tomatoes, orange peel: you just have to try them!
00:00 - PRESENTAZIONE
00:19 - PREPARAZIONE INGREDIENTI
01:45 - COTTURA CONDIMENTO
01:59 - COTTURA PASTA
02:34 - IMPIATTAMENTO
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★ INGREDIENTS, DOSES AND PROCEDURE: ricette.giallozafferano.it/Sp...
Spaghetti 400 g
Anchovies in oil (drained weight) 30 g
Tomato paste 35 g
Pine nuts 30 g
1 clove garlic
Fresh chilli 1
1 sprig parsley
Extra virgin olive oil to taste
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19 giu 2021


Fuel Food Australia
Welcome to Fuel Food!
A home for all things fun and foodie! Real food and wellness advice from my everyday world to yours.
Our clients are real, everyday men, women and children just trying to live their healthiest life in a busy world.
What's On Offer?
Providing nutritional advice and consultation, wellness coaching and lifestyle blogs without the faff.
Real recipes, that the kids will love and EAT. Fuel Food Australia is all about keeping it real and enjoying your life, and surviving meal times, along the way.
Blogs and Recipes
Why Fuel Food Australia?
I’ve always had a thing for food. Mostly the eating of the food. And the cooking. Not so much the shopping for, whingeing about, cleaning up after or the following merry-go-round of the same stuff over and over again, but there’s just something about smooshing ingredients together, making the house smell amazing and filling the tummies of my family that I have always found so incredibly……me!
I’m a Mum of four and step-mum of 3 (yep, that’s 7 kids!) from Bunbury, Western Australia. My FIFO partner eats enough to feed a small country on a daily basis and every day I am cooking for teenagers and toddlers, smelly boys and picky girls, busy athletes and food sensitivities. I love nothing more than talking food, food behaviours, food trends, food habits and positive food changes with all the families that come into my life. It’s a privilege to bring education and inspiration to fellow families all just trying to make better food choices whilst rushing through our busy lives.
One thing about me; I keep shit real. I don’t make food that my kids won’t eat, and with 7 of them, I think I’ve got most taste preferences covered! So in my book (Fuel For Kids), you’ll find kid-tested recipes without the BS. If I try to create a muffin with a traditionally ‘healthy’ ingredient and it tastes gross, then that bugger goes in the bin and we go back to using chocolate. Or sugar. Or a crap tonne of butter. I feed my kids whole foods about 75% of the time, and the rest of the time it’s store-bought yoghurt or microwave popcorn. Because, you know, #balance.
Whatever floats your boat when it comes to your kid’s nutrition, you’ll find options in Fuel For Kids Book. Whether you’re on a budget, gluten free, sugar free, nut free, time poor or just looking for ideas for fuel to feed your small humans, I’ve got your back.
I hope Fuel Food Australia brings you ideas and inspiration for lunchboxes, after school snacks, dinner sides and starting the day right. Fuel For Kids Book is available now and I hope it brings you and your kids together in the kitchen to try new things. But most of all, I hope this book, and my recipes, bring you joy, as all good food should.
Be Kind To Yourself


Kenosha, WI Restaurants
Saigon Café offers fresh, healthy, and tasty meals to Kenosha, WI. We have a friendly and courteous staff ready to serve you. Stop by today with your friends or family! We also deliver.
- Dine-in and carryout
Contact Saigon Café today at 262-697-0880 or 262-652-0010.
Please click here to view our lunch menu. *Prices subject to change
Please click here to view our dinner menu. *Prices subject to change
Sunday - Thursday: 10:30 a.m. to 9:30 p.m.
Friday - Saturday: 10:30 a.m. to 10:30 p.m.


For the Love of Egg Dyeing
With Earth Day coming up, I’ve been thinking about how to have a greener Easter. I keep thinking about all those plastic eggs. I admit it, I have a bunch too. Over the years, the hardboiled eggs have been increasingly replaced by those candy filled plastic eggs. Yet, when I think back, my fondest Easter memories are of the fun we had dying eggs with my mother, grandmother and sister. How proud we were of our free-form creative exploration. We learned about color mixing when we dipped it into multiple colors. We discovered how to make half-n-half or rainbow eggs — and learned who had the steadiest hand (or patience) to hold it there just half dipped in. As a mom now, my daughter and I love dyeing eggs together. With clear wax crayons, we’ll write an invisible message on the egg and watch it appear in the dye. As the kids get older, the hunt is over in a matter of minutes, but egg dyeing, that’s an activity!
What to do with all those hard boiled eggs? Below is my go-to egg salad recipe:
8 large, hard boiled eggs, chopped.
½ cup mayo
3 tabs shallots, finely chopped
1 ½ tabs fresh tarragon, chopped
2 tea white wine vinegar
Salt & Pepper
Finely chop the eggs (you can use an egg slicer, fork, or my favorite: pastry blender). Add all the other ingredients and stir. Cover and chill for 30 minutes or so, for the flavors to blend. You can make a sandwich with any type of bread, but my personal favorite is rye bread for this recipe. You can also make mini-sandwiches for appetizers/snacks.


The Field to Table Cookbook
THE FIELD TO TABLE COOKBOOK has as its heart more than 150 recipes with each month’s most prized fare, how to best preserve wild game and fish, and fruits and vegetables at their peak, with how-to tips on dressing, deboning, preparing, drying, curing, and preserving nature’s bounty—all interwoven with essays gleaned from my personal experiences afield.
My hope is to share with you a thorough seasonal guide to cooking with wild game, fresh-caught fish, foraged food, and organic fruits and vegetables (for non-hunters and hunters alike). This is not only a cookbook for hunters; it’s a guide for home cooks who prepare fish and game for their family. No intimidation here, this is the elegant-yet-accessible cookbook you’ve longed for, championing the original human culinary endeavor, self-sustainability.
$40, tax and shipping included


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Due to COVID 19, availability of some items is limited. Not all items listed or advertised are available at all locations.
*Inventory does vary by location.


Yesterday, my news feed was inundated with stories of major milk producers in trouble – Dairy Pure, Organic farms butter, Friendly’s Ice Cream, Dean’s Foods to name a few. Some of the largest dairy businesses, claiming losses, maybe going away from the dairy cow business. The fault, they claim is America’s love affair with the non-milk “milks” – Soy, Nut,Pea Protein, Hemp, Rice, etc
Happy Cows in California are getting pink slips!
While some may be happy to see the end of the era – cows’ milk consumption as an industry. It won’t go away entirely – the almighty cheese industry needs it. Non Dairy cheese is getting better, but it just isn’t there yet.
My question is – What are we replacing the Dairy Cow with?
They say one average dairy milking cow will drink on average 30-50 gallons of water per day and when they are stressed out – that number doubles. ( https://www.dairyherd.com/article/drinking-water-dairy-cattle-part-1 )
So, we may be saving some water with a reduction of the Dairy Cow workforce.
What about the alternatives – Are they really better?
Rice Milk will actually use many times more water than the average Dairy Cow – https://www.iflscience.com/environment/rice-and-wheat-production-use-more-water-than-all-other-crops-put-together/
Rice and Soy also produce a lot of greenhouse gasses, as does the dairy cow.
A story in 2012 from NPR shows that rice farmers used 3 times as much water as the city of Austin – and the article shows some other startling facts about our most critical resource – https://stateimpact.npr.org/texas/2012/04/16/rice-farmers-used-more-than-three-times-as-much-water-as-austin-last-year/
There are lots of questions to follow up on here – I doubt the dairy cow will go away completely, but we are seeing some serious upheavals in the industry now. 40%+ of people are choosing alternatives to dairy and bringing competition to the market – a better cow, if you will.


If you know me at all, you know I like food. I like to cook it. I like to eat it. I like the camaraderie that comes with sharing a meal.
I am going to start sharing some of my favorite recipes here. The first is my current obsession: granola. I am on a huge yogurt and granola kick (which happens frequently). Try pairing with Stoneyfield French Vanilla Whole Milk Yogurt Enjoy!
1/2 cup brown sugar
1/2 cup oil
1/2 cup honey
1 tsp. cinnamon
2 tsp. vanilla
7 cups oats (I use old fashioned, NOT quick cooking)
Mix brown sugar, oil, and honey in a small saucepan. Bring to a low boil.
Remove from heat. Stir in cinnamon and vanilla.
Pour over oats in a large bowl. Stir until well coated.
Spread oats in a 9×13 pan. Bake at 375° for 10 minutes.
Take out and stir.
Return pan to oven. Turn oven off.
Go to bed. Wake up to a delicious, cinnamon-y sent wafting through your kitchen!
*Except that I usually make it in the morning and can't wait very long...so when I put it back in the oven I end up only waiting about 15 min...but it is better when it's been sitting a bit longer. Crunchier that way.
**I add pecans and craisins for extra deliciousness.
***I totally stole this recipe from some friend or website...which I totally can't rememer now. If it was you, I owe you many thanks.
Let me know if you like it!


Read reviews from Rice & Wheat at 4906 Maple Ave in Dallas 75235-8211 from trusted Dallas restaurant reviewers. Includes the menu, user reviews, 6 photos, and highest-rated dishes from Rice & Wheat.
Map of Rice & Wheat - Also see restaurants near Rice & Wheat and other restaurants in Dallas, TX and Dallas.
Rice & Wheat Menu and Prices No matter what you are hungry for, you’ll find a huge variety of delicious dishes to satisfy you at the Rice & Wheat's menu. Whether you go for a Sesame Chicken, Green Tea Ice Cream, Well-Done Beef Brisket and Rib-Eye Steak, Charbroiled Sushi Grade Salmon with Fresh Pasta or Organic Green Tea Rice & Wheat's tasty ...
You can find rose- and saffron-flavored ice cream or chile bhajis, take-away masala and tea at 10 p.m. on a Saturday night. If you’re still stuck on butter chicken, it’s time to kindle your sense of adventure.
Rice & Wheat. Restaurant; Dallas; Dallas; The dress code here is: Casual Dress What does this mean? ... to Rice & Wheat. Address 4906 Maple Ave, Dallas, TX 75235 (469 ...
Rice and Wheat Iwakuni, Iwakuni. 241 likes · 9 talking about this · 8 were here. Welcome to Rice and Wheat. We serve Banh mi, Pho and more!! ようこそ！Rice and Wheatへ！！
Skirt Steak Fajitas. Our original tender cuts of midwestern grain-fed fajita skirt steak aged for 21 days and hand-trimmed by our butcher. Served with fresh guacamole, sour cream, cheese, pico de gallo, Mexican rice, frijoles a la charra, sautéed peppers and onions with our homemade flour tortillas
In India, a thali is a whole composed meal served in a circlet on a round tin tray (the thali). Typical round-ups of dishes in small bowls (katori) include rice, lentils, curd (yogurt), curries ...
Jul 6, 2014 - Timing has never been kind to me. So it was just my usual temporal bad luck that Rice and Wheat opened its doors for business last Thursday. After seven years of living next to the building that now houses this new Vietnamese/Thai/Sushi restaurant, I am bidding adieu not only to...
Rice and Wheat Restaurant, Dallas. 186 Me gusta · 513 personas estuvieron aquí. Rice and Wheat specializes in Asian cuisines and are mostly influenced by Vietnam, Thailand, and Japan.
See all 25 photos taken at Rice & Wheat by 122 visitors.
Named after the unincorporated small West Texas town, Ozona Grill & Bar has a patio that is a home away from home. Year after year we continue to offer a comfortable atmosphere along with a diverse menu of homemade food, and a large selection of drinks; Ozona fulfills everyone’s burning desire for a good ol’ time.
Rice and Wheat Restaurant, Dallas, Texas. 186 likes · 513 were here. Rice and Wheat specializes in Asian cuisines and are mostly influenced by Vietnam, Thailand, and Japan.
Buy a Rice & Wheat gift card. Send by email or mail, or print at home. 100% satisfaction guaranteed. Gift cards for Rice & Wheat, 4906 Maple Ave, Dallas, TX.
Thin crepe made from cream of wheat and rice, sprinkled with onions - served with potato curry. Veg Uthappam $9.49. Rice and lentil pancake, topped with vegetables. Chilli Cheese Uthappam $8.49. Rice and lentil pancake, topped with onions, chillies and cheese. Appam with vada curry/Stew $8.99.
Treat a thali like an artist’s palette to mix flavors—and eat with your hands, “mess” (cantina) style. Iravat India’s Bistro in Plano offers a take on Indian fine dining that translates into a décor of contemporary luxury and dishes with subtlety and nuance.
India Chaat Cafe in Dallas, TX offers Chaat, North Indian, Pizza, Wraps, Tandoori, Kebabs, Curries, Biryani, and much more for vegetarian and non-vegetarians. Check out our menu to find the perfect Indian food for your day!
Jun 04, 2013 · Dallas' independent source of local news and culture. Rice and Wheat Opens, Mockingbird Taproom Closes and More Restaurant News from May. Catherine Downes
See 25 photos and 11 tips from 122 visitors to Rice & Wheat. "I'm calling it a "Chi-Tai" restaurant for now. Excellent food, I recommend the 2 for $2..."
Menu for Rice & Wheat. It is with regret we must inform you that RnW will be closing permanently as of Aug 23rd 2014.
The last several years, however, have seen an influx of South Asians and, along with them, a wave of restaurants that has made Dallas a destination on par with California for density and diversity of Indian food.
Basmati rice with herbs and spices. Served with side of raita/masala sauce. Chicken 14.75. Egg 14.75. Lamb 14.75. Paneer [cheese] 14.75. Vegetables 14.75. Wraps. Chicken Tikka Wrap 8.50. Seekh Kebab Wrap 8.50. Paneer Wrap 8.50. Vegetarian Favorites. Regular served with basmati rice OR 12.00. Texas (bigger portion) served with basmati rice and ...
Menu for Rice & Wheat. For Businesses. Write a Review
Drunken Noodle at Rice & Wheat "Came here for lunch and had the drunken noodles. It tasted very fresh and I really liked the sauce on the beef. I think they skimped a little on the basil and tomatoes and tried to make up for it with lots of…
Naan - $1.95 Missi Roti - $2.99 Whole Wheat Tandoori Roti - $2.49 Lachha Paratha $3.99 Aloo Paratha - $2.99 Onion Kulcha - $2.99 Gobhi Paratha - $2.99
View the menu for Rice & Wheat and restaurants in Dallas, TX. See restaurant menus, reviews, hours, photos, maps and directions.


Qatar’s Four Seasons Doha Includes The World’s Largest Nobu
This amazing design was sketched out by David Rockwell, who is also responsible for the designs of other Nobu restaurants around the world. Inside, there are 134 seats as well as two private dining rooms and a 10-seat sushi counter. There’s also a White Pearl Bar & Lounge as well as a Black Pearl Bar & Lounge and a rooftop lounge that boasts enough seating for 38 people. Moving on to the food, visitors are able to savor some of Chef Nobuyuki Matsuhisa’s most renowned dishes, including his lobster with wasabi pepper sauce, black cod miso and yellowtail sashimi with jalapeno.
For those who really want to enjoy the best of what this restaurant has to offer, Four Seasons Doha offers a special “Taste of Nobu” package that includes accommodations in a Premier Room for two nights. The package also offers a unique opportunity to enjoy the Omakase 10-course menu for two, and there is even a Nobu cookbook included in the deal, which visitors can take home. The price for this pack starts off at $1,275.


What We're About
WE BRING DA RUCKUS
Opened in July of 2017, we strive to create dishes that stem from our passion for making house-made noodles.
We use only quality and seasonal ingredients, combining them into elaborate noodle dishes as well as fun starters and salads. Your expertly crafted dish can be further made your own, with swag (toppings) that can be added to anything.
At Ruckus, we do things a bit different from the norm. We follow the concept of a "fast-casual" restaurant, which is exactly what the name implies. Quick, yet tasty and fun food accompanied by a different style of service than the traditional. Grab a menu, let the host know what you would like and we'll give you a number tag. Then grab a seat anywhere in the house. We'll bring the food right out to you!
We're all about bumping yesterday's and today's dopest Hip-Hop alongside delicious interpretations of traditional Pan-Asian dishes.


At Lucky's Corner 2, we specialize in serving premium dishes in Ajax. Our restaurant's modern dining area, affordable prices, and a strong focus on great service to each of our customers are simply incomparable to our competitors. In order to deliver fresh authentic recipes, our restaurant's talented team prepares each meal with the finest ingredients. We invite you to join us and unwind with friends and family today - we guarantee you will leave feeling truly satisfied.
Open from Monday to Saturday for breakfast, our menu offers an array of delicious breakfast options each served with yam, dumpling, banana, and many more. You can try our Baked Beans and Codfish, Curry Chicken, Cow Liver, or the Ackee and Codfish. These breakfast meals go perfectly with our selection of teas like the Mint Tea or the Ginger Tea. For lunch make sure you try out our porridge of the day meal. Some popular favourites include the Banana Porridge, Oatmeal Porridge, Cornmeal Porridge, and the Peanut Porridge. Also, if you are interested in trying out some mouthwatering soups, make sure to try the Goat Head Soup, Chicken Soup, or the Gongo Pea Sop. For Dinner, you can choose from a variety of delicacies such as the Tripe and Beans, Cow Foot, Curry Goat, Oxtail, and many more. Visit Lucky's Corner 2 today and enjoy one of our amazing offers. If you feel like relaxing instead of cooking, you can order one of our tasty meals from the convenience of your house or office and have your meal delivered straight to your front door! To order online delivery or pickup, view our menu through SkipTheDishes and we will take care of the rest!


Okay, so the one on the left is more likely to be a penis than a banana, but I trust you will be able to tell within the first bite. I will let it be your call as to whether you would return a frozen penis should you get one.
Bananarchy is back in south Austin at a new location, but not far from it’s last location.
I ate there twice last year. It is a simple concept, frozen bananas dipped in your choice of a few things and a few options for toppings.
The first time I ate there I was not crazy about the frozen banana. It is like biting a popsicle, which the thought of is giving me the chills right now.
The second time I decided to take it home and put it in the fridge for about thirty minutes to let the banana thaw slightly. Putting it in the fridge keeps the toppings from melting, but allows the banana to thaw. That was most certainly the way to go for anyone whom, like me cannot bite into something frozen.
I am a fan of the banana dipped in chocolate and peanut butter, sprinkled with toffee. If you find yourself on south Lamar, near Barton Springs on a nice day, it is worth checking out.


There is something amazingly comforting about a really good peppercorn sauce. I can't think of a better mid-winter food to eat with steak, mash potato and a good glass of wine.
I think it's a little sad that green peppercorn sauce has gone out of vogue, it's been a long time since I have seen it on a menu. But maybe it's not a bad thing. There are so many horrible 'pepper sauce' kits in the supermarket, full of freeze-dried powders that are packed with thickeners, preservatives and additives. I can't stand store bought gravy, why would I ruin a perfectly good stab of protein with a chemical filled gelatinous sauce?
Peppercorns aid in digestion and reduce gas by stimulating the taste buds, which signals the stomach to produce more hydrochloric acid. High in iron, vitamin K, manganese and antioxidants, pepper has been used in Ayurveda medicine to treat bacterial growth in the intestine, diarrohea, and other stomach and digestion aliments. Pepper is also widely used in the cosmetics industry and is touted for it's weight-loss properties. The skin of the peppercorn aids in stimulating the breakdown of fat cells, and is often ground and rubbed directly into the skin to reduce cellulite.
For that lovely fresh piquant flavor, a great pepper sauce should use fresh or brined green peppercorns, a really good quality beef stock and fresh full-fat cream. Mushrooms are entirely optional!
Green Peppercorn Mushroom Sauce- Serves 2
- 8 Swiss brown mushrooms, quartered (or portabello's)
- 30g of green peppercorns (drained if in brine)
- 5 garlic cloves, sliced
- 100mL of dry sherry
- 100mL of beef stock
- 100mL of cream
- generous knob of butter
- 1 tablespoon of olive oil
- salt to taste
- Add your olive oil to a skillet on medium-high heat. Toss in your halved (or quartered) mushrooms and fry for a minute or two. Add in your knob of butter and keep your mushrooms moving while it melts. Add a little pinch of salt - this stimulates the mushroom juices.
- Your mushrooms should start to brown and release their juices. Toss in the garlic and fry for a minute. Pour in a little of your sherry; just enough to cover the pan. After a minute or two the sherry should reduce and thicken. Add a little more of your sherry and allow it to reduce again.
- Add in your stock, and allow the sauce to reduce again. Add your remaining sherry and allow the sauce to reduce again. Toss in your peppercorns.
- Start adding a little of your cream at a time. It should start to form bubbles – this is good, it’s starting to thicken.
- Add the last portion of cream before you are ready to serve. Add salt to taste and serve immediately.
Green Peppercorn Sauce is of course fantastic with steak, lamb, pork, veal, venison and even chicken. If you're a vegetarian, this sauce is also fabulous with sweet potato fries, polenta cakes, green beans, spinach and steamed milk thistle. Enjoy!


Of course the day we sleep late, thunder and lightening during the night and early morning tuk tuk roaring past our hotel kept waking me up. However, being able to eat breakfast without chugging my coffee, made for a treat. In our last full day in Cambodia, we decided to take a cooking class for traditional Cambodian food, and treat ourselves to a day at the spa (with Cambodian prices!).
Our cooking class started with our chef taking us to the market to shop for ingredients for our meal. She was a wealth of knowledge, pointing out foods and explaining how Cambodians eat, various delights and delicacies.
Back at the classroom, our chef first taught us how to make a traditional dessert – sago with coconut cream and sweet potatoes. The dish is very easy, soak the sago, which is like tapioca, and can be substituted for sago, then boil with water, adding in coconut milk and sweet potatoes, cooking until tender, and then sweetening with sugar. Our chef told us that Cambodians like their desserts much sweeter than Westerners, saying she would make it twice as sweet as we were.
Next, we prepared Banana Flower Salad. The salad is much like a cole slaw, in that the vegetables are all shredded. There are some unique ingredients, like dried shrimp and chicken, but most noticeably the leaves of banana tree flower, before the bananas have ripened. To be honest, I was not a fan of this dish 1) because it was mostly vegetables and 2) the sauce/dressing was very tart with garlic and onions, and spicy with dried chili.
Finally, the main dish was a Fish Amok. The Amok sauce consists of many ingredients like ginger, kafe leaves, tumeric, garlic, lemongrass, and others I’m forgetting, all pounded into a paste in a mortar and pestle. The paste is then fried with oil, then coconut milk is added to a proper consistency. Finally, you add the fish and cook until done, then serve with sticky rice.
The amok is much like a curry. It is SO good, that I even ate the fish version – and I don’t typically like fish. The chef laughed at me.
After a couple hours back at the hotel, Jess and I were picked up by our spa. I didn’t get any picture inside the spa – though it was a massive spa with a cute little shop on the bottom floor. We were able to get an hour massage, body wrap, and facial for a VERY reasonable price. I fell asleep as my masseuse was giving me my facial – she even braided my hair to keep it out of the mango skin treatment.
After some very long, sweaty days, the spa was a great way to wrap up our days in Cambodia. Tomorrow – one last trip to the market, and back to Hong Kong!


Lemon and Vanilla Bean White Sugar Cookies
Credit: Annie Eats
Yield: depends on size of sugar cookie
1 cup (8 oz.) unsalted butter, at room temperature
1 cup confectioners’ sugar
1 large egg
2½ tsp. vanilla extract
1 vanilla bean, split lengthwise
Zest of half a lemon (or the zest of a whole lemon, if you love lemon)
2½ cups all-purpose flour
1 tsp. salt
In a large mixing bowl, cream together the butter and confectioners’ sugar on medium-high speed until smooth, 1-2 minutes. Beat in the egg, vanilla extract, seeds scraped from the vanilla bean, and lemon zest until blended. Mix in the flour and salt on low speed just until incorporated. Form the dough into a ball and wrap tightly with plastic wrap. Refrigerate until chilled and firm, at least 1-2 hours.
When you are ready to bake the cookies, preheat the oven to 375˚ F. Line baking sheets with parchment paper. Roll the dough out on a well floured work surface to about ¼-inch thickness. Cut with cookie cutters as desired and transfer to the prepared baking sheets. Bake 8-10 minutes, rotating the sheets halfway through baking, until fully cooked but not at all browned. Allow to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.


Although New Englanders were famous for the amount of cider they drank - some 35 gallons each year, in the nineteenth century - the Mid-Atlantic states of New York, New Jersey, and Virginia were producing the greatest quantity and quality of hard ciders anywhere in the country. Unfortunately, all this came to an end with the restrictions of Prohibition, and the region's rich cider culture all but dried up.
Now, thanks to cider-centric restaurants like ANXO, and DC distributors like Pekko carrying our farmhouse ciders, a cider revival is firmly underway.
The word “farmhouse” is ubiquitous in today’s cider industry, and many cidermakers would argue that it’s overused, even bastardized. The term’s origin stems from traditional cidermaking days when cider was made on a farm and its adjacent orchard was where its fruit was grown, in very small batches, utilizing timeworn techniques.
Many makers believe farmhouse cider is more than a region of apple origin or a fermentation method — it’s a philosophy that yields a beverage with a strong sense of place. In the wine industry that would be called estate wine.


Why Choose a Vegan Diet|Understanding the Benefits of Going Vegan|The Benefits of a Vegan Diet
When compared to other diets, a vegan diet is getting popular as many people choose vegan foods. The best part of a vegan diet is that it is rich in nutrients and low in saturated fats. Here are some of the benefits of a vegan diet, these include improving heart health, lowering the risk of diabetes and protecting against cancer. Going vegan is known to have many benefits, some of which are discussed in this post.
Before we can take you through the benefits of a vegan diet, you need to know what it is all about. It is worth noting that a vegan diet involves consuming only foods comprising plants. People who choose a vegan diet must avoid all animal products. Going vegan will also prevent you from using soap, clothes and other products made from parts of animals.
People love a vegan diet since it is vital in weight loss. When you choose a vegan diet, your body mass index will be lower than that of people on other diets. People love vegan diets over semi-vegetarian since they are more effective for weight loss. Plant-based foods are known to be low in calories when compared to animal foods. Though some people may prefer animal foods to plant-based foods, it is not a good idea since the animal foods are rich in calories and can be hard to manage weight when on such diets.
In this section, we will guide you on how to choose the right vegan foods. People looking for restaurants need to consider the hygiene condition of the restaurant they want to visit. The hygiene of the eating point is of utmost importance since it will determine your health condition after visiting the place.
As much a vegan diet is known to have many benefits, many people seem to have a hard time understanding how to be vegans; this is why they need to seek the help of nutritionists. In this section, we will guide you on how to choose the right nutritionist.
First and foremost, you need to get recommendations from friends and relatives. The beauty about getting referrals is that you will know the experts who offer the best services since those who offer best services tend to get the best word of mouth.
Moreover, you need to ask the expert to provide you with examples of clients they have guided through the vegan diet. You need only to consider hiring experts with licensees.
In addition, check the online reviews from various websites of the nutritionists. The reviews are vital since they contain information about the quality of services offered by the professionals based on what their former clients are saying. It is vital to consider choosing a nutritionist with positive reviews.


Chico Wedding Photographer: Something Delicious
I think we all know that during the holidays, food is just better. The stores are stocked with treats, dozens of things to tempt me to eat less fruits and vegetables. Last week, my sister introduced me to these pretzels. Just imagine a salty pretzel, mixed with sweet white chocolate and a hint of peppermint to tie it all together. Yes, I know, simply delicious! I like them so much, that they have actually become a christmas present for some of my friends :) So, when you see me at Costco with a cart full of these, please don't judge. In January, I will start eating my fruits and vegetables again:)
Happy Friday Friends! We are excited to shoot one more beautiful wedding tomorrow! And to start celebrating this Christmas Season with our family next week. Don't worry Mom, I will bring some pretzels!
K and K