Did someone say “trick or treat?” It’s Halloween again, a time when everything spooky and scary comes out – including that delicious Halloween candy. While it may taste good, it’s not really good for us, and it’s especially bad for our teeth. But don’t despair, there are certain candies that are better than others. Whether you want to be a responsible candy giver or you are looking to sort out the bad treats from your child’s loot this year, here are some of the best (and worst) Halloween candy bets.
Those chewy sweet-and-sour candies or little boxes of gumdrops are Halloween favorites, but they’re also pretty bad for your teeth. That’s because in addition to being packed with sugar, they stick to your teeth, essentially holding that sugar in place and inviting plaque-causing bacteria to hitch a ride! Same goes for taffy or other soft, chewy treats.
Though gum isn’t as common in Halloween buckets as other treats, those individually wrapped pieces of bubblegum are bad news. Why? For starters they’re usually not sugarless, which means you are chewing on sugar and keeping it in your mouth for an extended period of time. This can encourage the formation of cavities, so ditch the sugary chewing and stick with sugarless gum.
Hard candies are pure sugar, too, but unlike other types of candy, a hard candy takes awhile to dissolve, so the sugar stays in your mouth longer. Plus, because they’re sticky, they coat the teeth with a clingy layer of sugar.
Any kind of chocolate, especially dark chocolate, is better for the teeth because it’s not too hard or soft and it’s not sticky. Plus, dark chocolate actually has health benefits like flavonoids and antioxidants!
These crunchy favorites are full of chocolate and better for the teeth, but be careful. Some varieties have caramel or other fillers that may not be so healthy. Peanut M&Ms are healthier because they contain nuts, but with so many children with nut allergies, you may want to pass on the peanuts.
Crackers and Pretzels
Several brands of crackers and pretzels now make Halloween packs that are perfect for snacking. Though carbs aren’t great for your teeth, as long as you brush afterward, they’re a lot better for you than sugar-laden candy. They’re definitely a treat you can feel good about handing out.
Many retail stores have started prepackaging non-edible Halloween goodies like bubbles, erasers, bouncy balls and squishy toys. These have the added benefit of working for children with food sensitivities who may not otherwise be able to experience the fun of trick or treating.
No matter what you choose to allow your children to eat, make sure they are brushing their teeth well after they eat them, and try to limit the amount of candy they eat per day. If you are handing out candy, do your neighbors a favor and stick to the healthier stuff!
To schedule your next appointment, please call Dr. Abelar at 858-523-1400.


So today marks a month since I moved into my new place and the work in fixing it up is almost done. Last weekend’s project was to give all the windows and screens the wash it looks like they were never subject to since being installed.
I’ve also been particularly social as of late, and that means much baking. First, there was the queer picnic for which I volunteered. Everything was vegan and gluten-free. I made cinnamon roll doughnuts, maple doughnuts, and Scottish shortbread.
For the last one I substituted butter for Earth Balance (vegan butter) and the flour was Red Mill’s All Purpose gluten-free flour. I also made brown sugar via my usual approach of combining molasses with white sugar.
Then for the day of the Pride parade, I had a group of friends congregating at my place. So I put together cupcakes with balls of chocolate cookie dough in their centre. This was also vegan and gluten-free, substituting ingredients from the original recipe accordingly. Half the portions of the original recipe were used.
I ran into two doughnut recipes that I wanted to try for myself. So I baked miniature chocolate glazed doughnuts and large whole wheat cinnamon sugar doughnuts. Both were good but the latter was especially tasty – I’ll keep that one in mind when I want to make doughnuts using the larger size mold. I used sour cream instead of the greek yoghurt called for by the recipe.
When a friend came over from the coast guard, we made carrot cake balls. They happened to also be vegan and gluten-free, and were quite yummy! The ingredients were simple too – an apple, a carrot, currents, honey, coconut flakes, cinnamon and nutmeg.
The chocolate dip didn’t quite work – I think in retrospect it might have been better to apply it immediately rather than let it sit for some minutes. So the presentation looks pretty bad, but the taste means I won’t hesitate to make these again one day.
Hanging out with another friend, we made gouda and garlic butter pull-apart bread as well as blueberry pies with an apple “crust.”
With yet another pair of friends – yes, baking is a great activity – we made margarita sandwich cookies. We veganized the recipe, using 1/4 cup apple sauce instead of an egg, vegan margarine instead of butter for the cookies, and vegan cream cheese instead of butter for the frosting.
On my end, I’ve also been doing a bit of cooking exploration.
A coworker friend gave me a Magic Bullet, and I used it to make my first creamy soup of the butternut squash variety. It was so simple, yet easily among the top three things I’ve ever prepared. I had a grilled vegetable wrap at a restaurant the other day, it was delicious, so I decided to attempt my own. That kind of stuff.


One of the most exciting things about this time of year is the wonderful variety of food to be found in the hedges, woods and fields. We had some lovely mushrooms growing in a corner of one of our fields, and we also gathered chanterelles in a friend's wood. They tend to flourish around birch trees and we found enough to use in several meals including a delicious risotto washed down with lots of Three Choirs Midsummer Hill white wine. If you haven't tried an English white wine, I would certainly recommend the ones produced by Three Choirs Vineyards in Gloucestershire.
We have an amazingly good apple crop this year cosidering our little orchard has been rather neglected in the pruning department! These Discovery apples are perfect for eating right now, but don't store very well. There are also quite a lot of damaged ones which we must use up quickly. This is where the juicer comes in. It is one of my favourite pieces of kitchen equipment and we use it regularly throughout the winter. Our favourite juice combination is apple, carrot and root ginger, but we also juice beetroot, celery, cucumbers and lots of other fruit when it's available.


Easter is a time for family traditions, including church services, egg hunts and food.
Italian rice pie is a seasonal favorite both in the Antignano household and at their Federal Hill restaurant in Providence, Angelo’s Civita Farnese.
Not only does Rosalie Antignano make the pies for family, she makes the dessert for the restaurant as well. You can order a rice pie slice at Angelo’s as part of the Easter week menu. But not on Easter, when they are closed.
She shared the recipe in our latest Small Bites video.
This rice pie comes from a family recipe passed down by Bob Antignano’s mother, Juliette.
The pie Rosalie makes has no crust, just as her mother-in-law’s recipe specifies. She calls that a good calorie saver.
When Bob was growing up, his mother would bake a mountain of the pies to share with family and friends, but only on Easter Sunday.
ITALIAN RICE PIE
2 cups sugar
2 tablespoons flour
2 teaspoons vanilla
1 quart milk
12-ounce can evaporated milk
4 cups cooked rice
Preheat the oven to 400 degrees.
Grease and flour a 9-by-13-inch Pyrex dish.
Measure sugar and flour, whisk together in a bowl.
Beat 12 eggs in mixer bowl.
Slowly add the sugar and flour mixture; beat well.
Add vanilla. Gradually add milk and evaporated milk.
Slowly add cooked rice. Remove from mixer and stir with spatula.
Pour into prepared dish. Run a fork through the mixture to make sure that rice is well distributed and there are no clumps.
Sprinkle with cinnamon.
Cook at 400 degrees for 20 minutes and then lower to 350 degrees and continue baking for 1 hour. Check after 45 minutes due to varying oven temperatures.
Rice pie should be puffy and slightly brown.
Remove from oven and cool completely. Then refrigerate overnight.
Angelo’s Civita Farnese Restaurant, 141 Atwells Ave., Providence, (401) 621-8171, angelosri. Open Monday to Saturday, 11:30 a.m. to 9 p.m.; Sunday, noon to 9 p.m. Closed Easter Sunday.
This rice pie recipe is the latest of The Journal’s cooking videos called Small Bites, created in collaboration with the Providence Warwick Convention & Visitors Bureau and shot in a demonstration kitchen at Hope & Main, the food-business incubator in Warren. For this and other videos on how to make Cheddar Apple Bacon Scones for Easter brunch, a perfect stuffie, steam mussels, shuck an oyster, and make guacamole, rosemary and rye chocolate-chunk cookies, Hollandaise sauce, a fried egg, pie crust, pecan pie, seared scallops, lobster risotto, bucatini all’amatriciana and Roman artichokes, go to providencejournal.com/food.


The GIOIOSO (joyful) soup/cereal bowl features a perfect size that makes it ideal for your breakfast, soup, or dessert.
The bowl presents a vivid colour design painted by hand on a glossy white glaze.
Part of our GIOIOSO dinner set.
Crafted by hand in Italy, the GIOIOSO bowl will add a delightful and fresh touch to your table.
Browse our website and discover all the items with matching décor which belong to our GIOIOSO collection.
Because it is made using a lead-free glaze, the bowl is food safe.
Dishwasher and microwave safe.
As the bowl is created by means of an artisanal process, there might be small discrepancies in shape, decoration, and finish.


Corn Short Stack Cookbook
ABOUT THE BOOK:
A fresh ear of corn is the food lover's dream: delicious when treated simply with just a touch of butter, but perfectly capable of anchoring a cooking project. This edition explores the brilliance of both ends of the spectrum, coaxing each kernel's sweet summer flavor out onto the plate.
ABOUT THE AUTHOR:
Jessica Battilana is a writer, cook and recipe developer. Her first cookbook collaboration, with chef Charles Phan, won an IACP award in the Chef/Restaurant category; she has since worked on cookbooks with baker Chad Robertson and butcher Ryan Farr. Collaboration with a candlemaker is pending. Jessica’s writing and recipes have appeared in myriad publications, including Sunset, Gastronomica, Martha Stewart Living and The Wall Street Journal. She lives in San Francisco with her wife and two boys, with whom she shares a deep love of ice cream. Learn more about Jessica at jessicabattilana.com.
ABOUT SHORT STACKS:
Short Sack is a small-format publication focused on inspiring ingredients and dependable recipes, created by the culinary world's brightest talents. Each edition is one author's love letter to a favorite ingredient in the form of thoroughly tested recipes created with the home cook in mind. Each book also offers original illustrations and a career's worth of kitchen knowledge and tips. Like the best food magazines, Short Stack editions are concise, affordable, and built for function. Like the best cooking books, each volume is a beautiful object meant to be collected, gifted and, most importantly, cooked from again and again.
Size: 4.5" x 7.5"
Length: 48 pages


By mid May, we often find ourselves heading off down to the Languedoc. Theallure of warm sunny days and a swimming pool are difficult to resist, as well as the necessity to prepare the garden for the Gardeners in the Hérault Open Day!
I prepare this aubergine dish quite often, sometimes as a side to accompany my favourite pomegranate
molasses marinated lamb chops or, in the photo, as the star of the meal with flatbreads and hummus. The recipe was stolen from Yotam Ottolenghi who has a fabulous way with all vegetables and his way of preparing the aubergine slices was a revelation, transforming dishes like aubergine parmigiana and
moussaka. No more greasy aubergine slices soaking up loads of oil!
The aubergines are sliced into 2 cm rounds then placed in a large bowl with a good splash of olive oil,
seasoning and I like lots of dried oregano. Mix everything up to coat the slices then spread out on a parchment lined baking tray, which cuts down on the cleaning up, and roast at 220°C until golden brown and tender. These can be kept in the fridge until needed and brought up to room temperature. Now the fun bit, dressing the plate! Have your topping ready.
Some crispy fried onion flavoured with curry powder or, if I’m in a hurry, those crispy onions from a bag add texture as do pine nuts toasted till golden. Make a dressing with a tub of Greek yoghurt, lemon juice and turmeric.
Arrange the aubergine on a serving plate, dribble with the yoghurt dressing, sprinkle over the onion, pine nuts, and pomegranate seeds if you have them an some fresh herbs. I like this with fresh mint but basil and coriander work well too.
This is also the time when apricots start appearing on the fruit counter. I actually prefer them cooked as they seem to have a more juicy flavour so I take the opportunity of putting my baker’s hat on and prepare this apricot, frangipane tart which is a great favourite. You can make the shortcrust pastry, which I should do, but I confess I often take advantage of a good bought pâte brisée to cut down on the preparation.
The frangipane mix is easy. 175 g each of ground almonds, soft butter and sugar go into the mixer along with 1 tablespoon of plain flour, 3 eggs and some almond extract. This is sufficient for a 28 cm round tin. I like to spread some apricot preserve over the base of the tart, cover with frangipane then place the apricot halves attractively on top. Bake in the oven on a previously heated baking sheet at 180°C for about 40 minutes, stopping after 20 to sprinkle with slivered almonds. Do not leave it to cut the grass or do the ironing, you need to keep an eye on it so it doesn’t get too brown. Sprinkle with icing sugar and serve with whatever you like.


My cousins and I went to Mama’s on Washington Square in SF today to kick off a day’s worth of birthday celebration. The wait was 1.5 hours long but the food was good. Definitely worth trying at least once! Here’s what we got:
Smoked Salmon Benedict
Shrimp and Asparagus Omelette
French Toast Sampler
Tip: While you’re waiting in line, send someone across the street to Liguria Bakery to get some foccacia to share. The onion foccacia was super yummy!


The new home of Vietnamese Rolls in Adelaide
Roll up, roll up... YouLikeRolls.com.au just went live!
Hey, welcome to our brand new website www.youlikerolls.com.au
Have a look around and tell us what you think?
We hope to add some interesting content to our blog so be sure to check in every now and then to see what we're up to.
In the meantime, if you like what we’ve got going on here, you may want to do the following;
Like our Facebook Page to receive all the latest news, special offers & more!
Who doesn't right! Well we love them so much we decided to create You Like Rolls - the best of Vietnamese cuisine right here in Adelaide.
You see all our food is prepared and traditionally cooked onsite from the freshest ingredients.
So whether you like Chicken, Roast Pork, BBQ Pork or BBQ Meat Balls, there's one thing we know - You like rolls!


We have been in business for many years and even though we have served a large number of satisfied customers in that time, each new job is special to us, and we would love to hear how we can help you.
I know, what could be better that a steaming plate of fries, gravy and cheese curd? Fries, gravy, cheese curd and bacon, that’s what! Throw in some fresh shallots, chilli, and a splash of roasted bone marrow and duck gravy, and we turn this popular French-Canadian dish into a something sublime.
During the week we’re often walking out the door with a coffee in one hand and slice of toast in the other, but on weekends breakfast is never rushed. It’s a late affair, sometimes spilling over to lunch, with lots of reading and chatter in between courses of fruits, poached eggs, honey and toast. OneContinue reading “Breakfast at my House”


A restaurant concept is an overall idea. The all-over idea and theme define the restaurant. The theme which the restaurant chooses includes the menu design, service style, dining room decoration and the colour, furniture of the restaurant. Most people go to restaurants for family dinners, meetings or hangouts with friends. Not just because they are hungry. People like to share their food with family and friends. It can help to create a strong bonding. Most importantly, people spend their money on food. Restaurant food is more delicious than homemade food.
Which thing make a restaurant unique:
Making a unique restaurant is not that easy. Some small things can make a restaurant unique.
Choosing an attractive name is so important. Name is the first thing that people notice. The name of the restaurant should always be simple and memorable.
The second thing people notice is menu cards and food. Menu cards should always look classy and reflect your main concept.
People spend their money on food, so focusing on food is important.
The ambience is a big part of it. If the customer likes the ambience, they feel more relaxed.
- Top four theme restaurants:
When we go to restaurants the first thing that comes to mind is food. But sometimes all of us want something unique and new. And that’s why these restaurants come in.
· Ithaa undersea restaurant:
It means mother of pearl. It’s a unique underseas restaurant. It is located in the Maldives in five metres. The design is based in New Zealand. It was opened in April 2005. It can be reserved for private parties, dinner and wedding purposes. It’s a tiny restaurant. 12 people can sit in this restaurant. The ambience, underwater view, tan color floor, sharks and colourful fishes make this restaurant different and demanding.
- Robot Restaurant:
One of the most tourist attractions in Tokyo is a robot restaurant. This restaurant is absolutely worth both money and time. Robots are very intelligent, automatic and contactless. The entry price of this restaurant is 8000 per yen. This is something you never experienced before.
· Izakaya Restaurant:
Izakaya is a traditional restaurant in Tokyo. It’s a good choice to go after work. It provides all kinds of food. Izakaya offers a variety of Japanese food. This restaurant sometimes uses japanese futon ikea for relaxing. We can call it an informal bar.
· Rain forest cafe:
The rain forest is a jungle-themed cafe. It’s a truly wild restaurant. This restaurant in Dubai is very unique. The jungle animals entertain kids and adults. The price of this restaurant is also reasonable. Food quality is excellent and a beautiful ambience makes you happy and satisfied. Giraffe, zebra, elephant, fishes, kangaroo all the animals you can see surrounding the restaurant.
For basic purposes, restaurant provide drinks and food. Provide an excellent social setting with our family and friends. Food, service, and a great ambience make us happy. Restaurants are an available thing but theme restaurant is extra special. The theme can give us extra energy, happiness. What we see around us that we feel inside. For mind change, these are the best options for us.


Our ethos is very simple:
Great food served with passion.
Avenue Bistro, set in the heart of Frinton-on-Sea, reflects the spirit of village life whilst providing a relaxed and sophisticated environment in which to enjoy a family meal.
The bistro is perfect for summer dining with a large outdoor terrace, perfect for watching the world go by…
Fresh quality produce makes up our modern continental menu, infused with a Mediterranean twist.
We also provide daily specials that take full advantage of local and seasonal produce.


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A wide variety of electric food van options are available to you, There are 1,448 suppliers who sells electric food van on , mainly located in Asia. The top countries of suppliers are China, Taiwan, China, from which the percentage of electric food van supply is 99%, 1% respectively.
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100% Pure New York Maple Products
Our maple syrup, produced here on our farm, is organic certified by Baystate Organic Certifiers. We are a NYS Grown and Certified farm. We offer maple syrup, packaged primarily in glass. We prefer glass as it ensures the longest product quality while at the same time not adding plastics to the environment. We also make maple granulated sugar. We offer various other maple products including maple sugar shapes, maple cream, maple mustard, maple coffee and maple tea.


The Best Sushi and Asian Cuisine in Greenwich, CT
Panda Pavilion420 W Putnam AveGreenwich, CT 06830ph: 203-869-1111fax: 203-869-1354alt: email@example.com
Mon-Thur: 11:30am-9:30pmFri: 11:30pm-10:30pmSat: 12:00pm-10:30pmSun: 12:00pm-9:30pm
Free Delivery (Min. $20)
We specialize in traditional Chinese dishes and Japanese sushi bar
We use fresh vegetables
We welcome special and make-to-order requests
We also feature dietary entrees for the health conscious customers
Why Panda Pavilion?
Copyright 2011 Panda Pavilion. All rights reserved.
Web Hosting by Yahoo!


In the lastest edition of Upwords, a publication of First Free Methodist Church in Moose Jaw, SK, Rachel Runnalls writes about her new role as Farm Coordinator for the Mosaic Community Food Farm. Rachel agreed to share her story here.
From Food Farm to Food Bank – Mosaic Community Food Farm
“I was hungry and you gave me something to eat…” (Mt 25:35)
Last year I joined the Moose Jaw Community Gardens and discovered how deeply passionate I am about making things grow. When I have my hands in the dirt and the sun on my head I feel connected in such a simple and direct way with God’s original design for each one of us to be stewards of his creation.
As simple as it is to grow things, most people in urban centres have lost the connection between the food on their table and the earth it came from – if they can afford to buy fresh produce at all. ‘Food insecure’ is a term for families who usually (but not always) have enough of some kinds of food to eat, but can’t afford or can’t access fresh fruits and vegetables to make them a regular part of their diet.
This year my little city of Moose Jaw, Saskatchewan is pioneering a project to make fresh fruits and vegetables accessible to low income families, by creating a two-acre vegetable farm and fruit orchard in a sun-drenched spot in Wakamow Valley. The Mosaic Community Food Farm is a collaborative project between community-minded partners including Wakamow Valley, Hunger in Moose Jaw, the Moose Jaw and District Food Bank, Riverside Mission, proudly sponsored by the Mosaic Company and Tree Canada. At harvest times we will be connecting our produce with agencies that need it, including the Food Bank, Riverside Mission soup kitchen and Hunger in Moose Jaw programs. Everything we grow goes to a local family or individuals who need fresh fruit and vegetables.
My new role as ‘Farm Coordinator’ brings together my passion for gardening, my experience as a leader, and my heart for reaching our community with God’s shalom. Plus, the other staff person they hired on the project is a young woman I’ve mentored since she came to my youth group in her Grade 10 year – what a privilege to get to continue to build into her and watch her flourish and grow as a leader through her participation in this project!
The Food Farm is divided into two sections – one acre of vegetables, where volunteers helped us plant in 280 lbs of seed potatoes, 56,000 carrot seeds, and thousands more of peas, beans, lettuce, cucumbers, squash, corn, onions and beets. Last week I harvested our first offering of fresh lettuce and delivered it to Riverside Mission for them to serve it as salad to 40+ families and individuals. What an exciting day! (If you want to follow the unfolding story of the Farm’s impact on our city, you can check out the Mosaic Food Farm Facebook page.)
In the second section we planted in dozens of fruit trees and bushes, thanks to a $4000 Tree Canada grant. As I was planting in these gorgeous apple, plum and pear trees with a group of Wakamow staff and volunteers I was overwhelmed with gratitude that I have been invited to participate in a project of this scale. The fruit trees and bushes we put in will be still be there producing blossoms and fruit to share for decades to come. That stand of trees is a sermon without words about the abundant, generous God we serve, and my participation in the project as a pastor and Jesus-follower is another sermon without words about His heart for our city.
Another article about the Mosaic Community Food Farm:


Park County now has a great new spot for breakfast and lunch. Our menu will be one you enjoy any day of the week.
Breakfast at Kenosha Cafe will be the way to start your day. Bring the whole family by on the way to school or a weekend trip.
Our lunches will help you make it all the way to dinner. We also have a Takeout Menu to help you with dinner.
Download FULL Menu (PDF)...
Kenosha Cafe will live up to it's motto "Fast-casual dining with an awesome grab-and-go menu!" you can count on it!
“Kenosha Cafe is great food, super atmosphere, fun and fast... I'll eat here several times a week, I'm sure!”
-- by iDavidM


"Follow your heart" has always been Chef Jeffrey DeFrancesco's mantra. That’s what he did in 2014 when he set out on a path very dear to his heart, the Culinary Kitchen. After graduating from the French Culinary Institute in New York City, where he trained with luminaries like Jacques Pepin, Alain Sailhac and Andre Soltner, he sharpened his skills at the Inn at Pound Ridge led by acclaimed Chef Jean-Georges Vongerichten. In New York City, Chef Jeff led the brunch team at farm-to-table restaurant Farmer & The Fish in Gramercy, before moving to Tom Colicchio’s family restaurant, Craft. He set off again, to Japan, Italy, and different regions of France to mingle with the local cooks and collect their heirloom recipes.
“French cuisine is like a piano keyboard, you need to know the keys before you can create your own music. Then you can unleash your inspiration and invite delightful surprises. Cocotte will be a "culinary apothecary" - a place of creativity that honors local and fresh ingredients with the precision of French cooking.”
Isabelle DeFrancesco is the inspiration behind Cocotte. Born and raised in Paris, she left France 17 years ago to follow her heart and her sweetheart, Chef Jeff. After decades as a marketing consultant building brands, she decided it was time to start something new. "What can be more creative and rewarding than sharing a meal? - As a French woman I learned to cook watching my mother and my grandmothers. There is a lot to learn from homecooks who cooked from scratch with what they had. Cocotte, the French vernacular for Dutch Oven, draws from that very French tradition of spontaneous creativity."


Insanely Simple! Nature Isle Vegetarian Recipes
The Insanely Simple! Nature Isle Vegetarian Recipe E-book came about when a friend asked me for recipes to help her and her husband add more vegetables into their eating plan. Now you have in your hands the result of that request.
There are 30 recipes in this recipe e-book. Dishes such as Spaghetti & Veg Balls, Yellow Vegetable Rice, Crustless Christophene Quiche, Yellow Split Pea and Pumpkin Soup and Curried Beets are among those featured in this unique recipe book.
Buy Now and Enjoy!


What Are The Best Mood Lifting, Feel Good Foods?
Probiotics and fermented foods. They’re vital for mood, immunity, digestion & energy.
One of the most common questions our dietitians get is what supplements should I be taking? There is one supplement our dietitians do recommend across the board. And that’s probiotics.
A high potency probiotic supplement is essential to feeling good.
Probiotics. What are they?
Probiotics are defined by the World Health Organization (WHO) as “live microorganisms, which, when consumed in adequate amounts, confer a health benefit on the host.” Because of these benefits, probiotics are often referred to as “good” or “friendly” bacteria. In case, you’re still confused, you are the host.
What is the gut microbiome and how does it affect one’s digestive health?
A complex ecosystem of bacteria develops after birth and lives in the intestinal tract. The gut microbiome contains both “good” and “bad” bacteria. When the balance is tipped toward “bad” bacteria, which can be due to lack of sleep, stress, etc it may affect digestive health and overall well-being. Consuming certain probiotics can help this whole gut situation by providing a regular source of “friendly” bacteria to the GI tract, improving how it functions.
What are some of the benefits of probiotics?
It’s probably not news to you that consuming good bacteria, aka probiotics, can improve GUT health. But these beneficial bugs have been linked to so much more than just better digestion.
Optimizing your gut with probiotics can also help boost your mood and energy levels, reduce inflammation and cravings, and support a healthy immune system. In fact, about 80 percent of your body’s immune tissue is located in the gut so it’s heavily influenced by the bacteria living there.
Should I take a probiotic supplement?
Our dietitians recommend that most people take a probiotic as insurance for good gut health. If you have specific concerns (immunity, constipation, diarrhoea etc.) make sure to take a probiotic with a specific strain that has been proven to aid that condition.
The best probiotics have many different STRAINS (like 10-16). It’s not just about the total number, but the different kinds of bacteria that are in there. A large variety better mimics what we naturally have. Some strains are heat resistant and can stay outside of the fridge and still be an excellent choice. Finally, it’s probably a good idea to switch brands every few months, to get a greater variety of bacteria. There are many brands you can try, just be sure that you see 10-16 different strains….and pay attention to which brand makes you FEEL the best. In addition to taking a high potency probiotic supplement, consume fermented foods like yoghurt, kefir, sauerkraut, kimchi and kombucha.
Now let’s chat about the health benefits of fermented foods…
First of all, our dietitians recommend eating at least one fermented food per day. Similar to canning, fermentation is a process that helps to preserve foods. When foods are fermented, bacteria or yeast are introduced to break sugars down into simpler molecules such as alcohols and acids. This process can be as simple as placing vegetables in water with salt, or a starter culture is used.
Breaking down the food does two things:
It releases flavour and introduces tons of good microorganisms which can contribute to maintaining a balanced, healthy gut.
Fermenting also begins the process of digestion before the food hits your lips, which can make the nutrients in your foods more available for absorption. You can ingest huge amounts of nutrients, but unless you actually absorb them, they’re useless. When you improve digestion, you improve absorption.
Probiotics and fermented foods boost your MOOD and lower ANXIETY.
Some scientists call the gut the SECOND BRAIN and for good reason…90 percent of serotonin, the neurotransmitter that balances our mood, is produced there.
A study of 700 students discovered that those who ate fermented foods regularly had less social anxiety.
An earlier study found that women who consumed probiotic-rich foods every day for a month were better able to keep their moods and emotions in check than the control group.
We also read a super interesting article in a biology journal. The main gist was: Blame your GUT BACTERIA for your food cravings.
The Background: Bad bacteria in our gut may cause cravings in powerful ways. They affect our mood, change our taste buds, influence our hormones & hijack signals to our brain. Cravings are not just a matter of willpower. Instead, cravings may be a direct order from the army of bad bugs in our gut. The Fix: Build a better army of GOOD bacteria in your gut by adding a daily dose of healthy probiotic powerhouses.
Here are some of our dietitian’s favourite fermented foods:
• Yogurt Bowl. We like to put yoghurt (fermented milk) in a bowl w/ cinnamon roasted veggies like butternut squash and drizzle nut butter on top. Tastes like dessert.
• Easy Miso Dressing. We mix miso paste (fermented soybeans) w/ almond butter & warm water. Perfect for salads & stir fries.
• Sauerkraut Shot. We add sauerkraut (fermented cabbage) to our morning scrambled eggs.
It’s really important to buy unpasteurized versions since pasteurization kills good bacteria. A brand we love is Farmhouse Culture.
• Kombucha. We like to drink kombucha (fermented tea) if we’re craving something bubbly like soda.
Secrets out. We think it’s safe to say fermented foods and probiotics are key to wellness and living your best life. They aid in digestion, boost our immunity, bust cravings and improve our overall mood and energy levels. Again – consider investing in a high potency probiotic supplement. Some of our favourite brands: dr formulated once daily by garden of life, just thrive, and enviromedica.
See Jessica Ann Dogert, RDN here discussing nutrition & diet topics close to her heart:
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Cook at home, you lazy bastard
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Every time I do a summer internship, I lose my mind and start eating out every day. Then about halfway through the summer, I realize I have no money saved up, only fond memories of that taco truck down the street.
Cost of eating out:
Lunch: ($8.00/day) = $56.00/week
Dinner: ($12.00/day) = $84.00/week
Lunch: $2,680/year (365 minus 30 days of not eating out)
Total: $6,700.00/year GOOD GOD
After I wept for 3 days, I went to the grocery store and started cooking a little bit for myself. A month later, I ran the analysis and discovered that, for me, cooking is 1/10 the cost of eating out.
I recently spoke at a conference in the Bay Area where the speaker introduced me as saying, “AND WE GOT ...Read More
I receive 1,000+ emails every day. And while I read every one of them, most emails get ignored. That’...Read More


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Where is your beef harvested? We utilize the USDA inspected Food Products and Safety Laboratory at the University of Arizona in Tucson.
Is the beef aged? Yes, dry-aged for 14-21 days. We believe it helps enhance the flavor and tenderness.
Is the beef frozen? Yes, the beef will be individually packaged and frozen after it is aged. Check out these tips on storage, defrosting and food safety.
How much freezer space will I need? One cubic foot holds about 25 pounds of meat. Our starter pack and 50 pound variety pack will easily fit in any home freezer. You may be able to get a quarter beef in your average freezer in a side by side refrigerator if your other contents are minimal. For a half beef we recommend a small chest freezer and a whole beef a larger chest or upright freezer.
If I purchase a half of beef do I get half the steaks? Yes, when you purchase a half or quarter of beef you will get that amount of steaks, roasts and ground beef respectively.
Do you use added hormones or growth promotants? No, we do not.
Do you use antibiotics? We only utilize antibiotics under the supervision of a veterinarian when needed. Similarly, when my children are sick and in need of medication they receive it. We want our animals to be healthy and not in pain. All medication is followed according to instruction and recommended withdrawal periods. You never have to worry about your meat being unsafe.
Why do you have grass-finished and grain-finished beef? We like choices just like the next person. We know you have options when purchasing beef for your family and some people choose to have beef with more marbling (grain-finished) and some prefer the leaner flavor of grass-finished. All cattle live on pasture and some are supplemented with grain. It’s important to know that, no matter how beef cattle are raised the nutritional value is the same. Check out this handy flyer for more information on choices and nutrition.
Will you deliver to Tucson or Flagstaff? Yes! We deliver direct to your door – Phoenix metro area is $20, Verde Valley and Tucson are $25. Delivery for orders over $300 are complimentary. Delivery to Maricopa is complimentary or if you want to meet at our freezer in Mesa. If you are elsewhere in Arizona please contact us to coordinate pick-up/delivery options.


TSK: Spice Shake was created to give an extra kick to the pinto hummus and flatbreads in our cafe. We quickly realized it was good on everything, from avocado toast, to chicken salad, to local veggie shish kabobs. Try shaking up your favorite dishes with this flavorful blend of sumac, sesame, thyme, garlic, & Hatch red chile.
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It’s a short-term diet promising rapid weight loss. Usually, it lasts between 5 to 7 days. In this diet, you are allowed to eat only plain, cooked potatoes with no accompaniments or condiments (like ketchup, cheese, sour cream). Salt is allowed in very limited quantities.
When following this diet, you must not drink anything but plain water, plain tea and black coffee. You should also not exercise heavily during the diet period – light exercise or walking is recommended.
What To Eat After A Potato Reset – How Good Is This Diet?
Multiple versions of this diet have cropped up. Some recommend only one particular type of potato (Steele’s version recommends only white potatoes); others recommend multiple types are allowed. In Spud Fit Challenge, a version created by Andrew Taylor, sweet potatoes are also permitted along with minimal herbs, spices and fat-free condiments.
>How you cook the potatoes play an important role in this diet. Around 1 to 2.5 kg of potatoes each day is recommended. Fried potato is an absolute no-no. Overly processed foods like chips are also not allowed.
You can eat potatoes in the following ways:
- Baked potato
- Boiled potato
- Steamed potato
- Oven-baked, oil-free hash browns
- Oven-baked, oil-free fries
- Oven-baked, oil-free chips
You can use chicken or vegetable broth to make mashed or boiled potatoes.
>It may be an effective weight-loss strategy on a short-term basis. Potatoes contain the compound proteinase inhibitor 2 that is known to slow down digestion, thus decreasing hunger.
How Good Is This Diet?
However, one food cannot provide all the nutrients necessary for the human body. Potatoes lack protein and fats. They are also low in calcium, Vitamin A and Vitamin B. You may also face muscle loss and are more likely to gain back the lost weight once you are done with the diet.
In conclusion, this may be followed for short periods followed by a healthy and balanced diet to get all the required nutrients back.
>So, you have completed or are soon going to complete the potato diet. What do you eat after?
What to Eat After a Potato Reset?
You should go back to a healthy, well-balanced diet containing various food groups. However, in order to avoid gaining weight quickly, you should avoid the following:
- Foods containing sugar like cakes, chocolates, candies etc.
- Aerated beverages with sugar like Coca-cola, Pepsi etc.
- Deep-fried food like fries, chips, burger etc.
- Overly processed food like ready-to-eat meals, breakfast cereals, bread etc.
In fact, most nutritionists and dieticians will recommend the above foods should be avoided whether or not you are on a diet since they are unhealthy and aid in gaining weight rapidly.
Very low-calorie diets (like the potato diet) also appear to slow metabolism and decrease muscles. To boost your metabolism, you can choose to eat the following:
- Chilli peppers
- Green tea
Protein is a critical nutrient for your body. It helps build muscles, give your body fuel and carry oxygen around the body. It also helps boost metabolism. Protein-rich foods include:
- Lean meats – beef, lamb, pork
- Poultry – chicken, turkey, duck
- Fish and seafood
- Dairy products – milk, yogurt, cheese (especially cottage cheese)
- Nuts and seeds
- Legumes and beans – all types of beans, lentils, chickpeas, tofu etc.
A well-balanced diet includes a variety of fruits and vegetables, whole grains, healthy fats and lean protein. This is great for your health and promotes sustainable weight loss.
You should also include potatoes in your diet – there is no need to completely avoid eating potatoes after a potato rest. Potatoes give the following benefits:
- Source of Vitamin C, potassium, folate and iron
- High in fibre – good for gut health and may play a role in preventing obesity, heart diseases, type 2 diabetes
Along with getting back to a normal, healthy diet, you can also start exercising more. This will ensure you do not gain lost weight and help build muscles. Exercise and a healthy diet is a long-term weight-loss strategy.


Devansh Jhaveri is a third generation Steel Foundryman with an intense love for cooking and all things related to gastronomy. He has been cooking since 2001 and specializes in International Cuisine. He has spent a better part of a decade in Los Angeles and had the opportunity to be a part of several multicultural friends’ weekend cooking rituals. He brings to the table absolutely authentic South American cuisine perfected over the years. Devansh also has a penchant for experimenting with food and likes to create over the top menu items which are rich and may lead to food coma. He is a Sriracha and Hot Sauce addict and is the creator of the first Indian Sriracha amongst several exotic creations.
Devansh believes that food is meant to be enjoyed without any reservations. Fully loaded food is the stairway to true bliss. He chooses to use the best and freshest ingredients even in his retail products to provide an experience that is a refreshing experience from the monotony of everyday commercialized concoctions.


Ingredients: Wine Infused New Zealand Solar Salt, Garlic, Rosemary and Bay Leaves
The salt is packaged in a grinder jar. Pop off the lid, turn upside down and season your food!
Uses: This salt has wonderful versatility. We use it on meats, from seafood (cod, salmon, tuna) through to red meats (steak and venison). We love the salt as a dipping ingredient with EVOO. We especially enjoy it on asparagus and green beans or it makes an easy salad dressing flavoring. Roasted Potatoes? This salt is a great addition.
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We held a gluten free cooking demo and tasting event at the Brig O’Turk Tearoom on Sunday 23rd October. The event was led by Carolyn McGill from Forth Valley Food & Drink CIC. Carolyn demonstrated 4 recipes and shared useful tips & tricks with the attendees as well as recommendations on where to purchase some of the gluten free ingredients locally.
In this blog post we’re bringing you some of the recipes as well as a handful of the useful gluten free cooking & baking tips shared by Carolyn.
Top Tip no.1
Always check ingredients on packets for allergens – products are being reformulated regularly for many reasons, so even products you think you know well may have changed – for example Vegetable Oil may actually be Rapeseed oil, egg powder may replace fresh egg.
Top Tip no.2
Coconut Oil regularly features in gluten free & vegan recipes. Pure Coconut Oil carries flavour, and great if you want the taste of coconut to come through in your dish. If you want to use Coconut oil without the coconut flavour, then use refined Coconut oil.
Gluten Free Soda Bread Recipe
Best eaten on the day it’s made
- 360g GF plain flour/ GF Brown Bread Flour or a mixture of both
- 75g GF oats
- 1tsp Sea salt (as an alternative to salt a teaspoon of seaweed powder)
- 1tbs Baking powder (heaped)
- 1/2 tsp bicarbonate soda
- 300ml Buttermilk (an alternative is natural yoghurt, with a squeeze of lemon juice)
- 2 eggs (or an additional 50ml buttermilk)
Gluten Free Soda Bread Preparation Steps
- Mix the dry ingredients in a large bowl.
- Add the eggs (if using) to the buttermilk, and whisk.
- Add the buttermilk (or alternative liquid) to the dry ingredients.
- Cook 10mins at 180°C, then reduce heat and cook for a further 20-25min at 160°C.
Top Tip no.3
Use soda bread on the day you bake for best flavour and texture. Use leftovers to make breadcrumbs (blitz gently in a blender) for use as topping to baked dishes, they freeze well in airtight bags/containers. When using breadcrumbs to top a dish such as macaroni and cheese, mix breadcrumbs with dried or fresh herbs for added flavour.
Gluten Free Rice Flour Pancakes Recipe
Makes approximately 5 large pancakes
- 125g Rice flour (or Gluten Free plain flour)
- 1 egg
- 250ml milk of your choice
- 1/4 tsp vanilla essence (optional)
Gluten Free Rice Flour Pancakes Preparation Steps
- Mix the wet ingredients well (milk, egg, vanilla).
- Add wet ingredients to the flour and mix together to a smooth batter.
- Heat your griddle/ frying pan on a medium heat, add a little oil and carefully pour the batter to the size of the pancakes you need.
Alternatives – improve your batter with a banana or soft fruits. Add them to the batter before cooking.
Top Tip no.4
Always allow time for flour to absorb liquids. For example when making rice flour pancakes, allow the mixture to sit for at least 15 minutes, and you will notice the mixture will thicken up, making your pancakes much fluffier.
Gluten Free Corn Tortillas
Corn tortillas are naturally gluten free
Makes approximately 10 tortillas
- 200g masa harina
- 250ml warm water
- 1/2 tsp salt
- lime juice (optional)
Gluten Free Corn Tortillas Preparation Steps
- Mix the ingredients in a bowl, add the water gradually as you may not need it all. Corn flour absorbs water relatively slowly, so it can take up to 15min of kneading to make sure the water is fully incorporated into the dough. You are aiming for a soft pliable dough.
- Divide the dough into 10 pieces, roll into a bowl and cover with fling film or in a covered bowl so that they don’t dry out.
- Heat your griddle/frying pan on a medium/high heat. Cook the tortillas in a dry pan, for approximately 1 1/2 minutes on each side, until they just begin to blister.
- Wrap loosely in a clean tea towel to keep warm until serving.
Gluten Free Polenta Bites
- 600ml vegetable stock
- 150g polenta
- 150g olives, roughly chopped or sun-dried tomatoes in oil (or a mix of both!)
- 30ml oil from the tomatoes and olives
- 40g vegetarian parmesan cheese
Gluten Free Polenta Bites Preparation Steps
- In a large saucepan bring the vegetable stock to the boil then add the polenta. You should stir continuously over a medium heat for approximately 3 or 4 minutes until thickened.
- Add the olives / tomatoes, the oil and 3/4 of the parmesan and stir gently to all combined evenly. Season with a little pepper and salt (but remember the parmesan will be salty).
- Line a baking tray with parchment and spoon the polenta mixture onto the tray. You can place another piece of parchment on top and roll out to ensure the mixture is evenly spread to approximately 1cm thick.
- Leave the tray to cool and once cool, you can place in the fridge for several hours or overnight.
- Once set, heat the oven to 180°C fan / gas 6/ 200°C regular oven. Cut the polenta sheets into shapes you require.
- Bake for 25-30mins until brown, and ready to serve warm.
Top Tip no.5
Polenta is cheap and very versatile and can carry lots of flavours, so do experiment with your favourite herbs, vegetables and cheeses.


One of my new favorites is celebrating the opening of their newest location with week-long specials in Sandy Springs! Rize Artisan Pizza + Salads is open for business! This makes their second time landing in lucky neighborhoods. If this place was around the corner from me, I’d go broke. Why? Well, they’re many reasons, taste ranks 1st obviously and food freshness barely gets beat by that! They have NO freezer. They have no microwave. They have no fryer! Now you know why “fresh” only lost out to taste by a hot moment! And, truth be told, it’s also obvious that freshness has a lot to do with their phenomenal flavors.
Other things I like about Rize, are the unique choices, the atmosphere, and the customer service. What’s more, they have delicious gluten free choices and ALL pizzas can be ordered with gluten free dough. Alexis Bullock, the young lady who accompanied me to their pre-grand opening event, can’t get near gluten anything. I overheard her telling the owner it was the best pizza dough she’d ever had. She’s a tough cookie to please, so what does that tell you?! She ended up ordering pizzas to take home so her mom could try them and I got word back she loved them!
Just look at some of the dishes my taste buds love me for!Charbroiled Wings
spice herb rub, ginger-honey sauce, cilantro
Hilo Pizza (up front)
honey ham, caramelized pineapple, Beeler’s bacon, shredded mozzarella, grana padano
Asian BBQ Chicken
chopped bbq chicken, shredded mozzarella, charred red onion,
green chili sauce, sesame seed, scallion, lime zest
Pear & Walnut
baby kale & spinach, sliced pear, spiced walnuts, smoked bleu cheese,
charred red onion, fennel, pomegranate seeds, honey lemon vinaigrette
cookies & cream
6050 Roswell Rd
Sandy Springs, GA 30328
Sun -Thur 11am-10pm
Fri – Sat 11am-11pm
Disclosure: I was invited to Rize Artisan Pizza + Salads Sandy Springs VIP Pre-Launch Party. I was not asked to provide any services for attending. All opinions are honest and 100% mine from my experience.


This week we are open Wednesday only and will be closed for the rest of the holiday weekend.
This week’s offerings:
November 24th –
Bread: $6 sourdough; $3 baguettes
Green Chile Sourdough; Cranberry Walnut Sourdough; South Valley Sourdough; Old World Rye; Sunflower Seed Multigrain; Whole Wheat Sourdough; Rustic Baguettes
Savory: $5 Spinach, Feta & Artichoke; Roasted Butternut Squash w/ Goat Cheese & Caramelized Onions
Sweet: $3.50 Apple; Cherry; Mixed Berry; Pear
$1.50 – Chocolate Chip; Peanut Butter; Ginger Molasses; Oatmeal Cranberry Walnut
$2.00 – Red Chile Chocolate Pecan
Mini Pies: $6
Pecan or Pumpkin
Please feel free to call ahead to reserve any of the above items!
Bosque Baking is open Wednesday, Thursday & Friday from 11-6
and Saturday from 9-3 at 922 Coal Ave SW
We’re at the Corrales Growers’ Market on Sunday from 9-12
Full website coming eventually. In the meantime, consider joining our mailing list.


Making a Difference
The Mobile Pantry
Bringing food relief to communities
The Mobile Pantry is food relief on wheels. CareNet partners with community groups and organisation to make providing food relief possible in any location.
Warrandyte Neighbourhood House
The Satellite Pantry Network
Overcoming barriers to food security
CareNet is dedicated to making food accessible to everyone, no questions asked. Our Satellite Pantries are available 24hrs a day 7 days a week. Stocked with a variety of non-perishable grocery items.


Tasty Recipe for a Butternut Squash Dessert
The holidays are over, but it is still winter in the northern hemispere. If you're like me, you might enjoy a nice winter squash, oozing melted butter and brown sugar for dessert on some of those cold winter evenings.
I found myself with a nice Butternut Squash leftover from my Thanksgiving decorations, and still in perfect shape, so, even though I am in Florida right now and not having much worries about cold evenings, the thought of that sweet, tasty dessert was nostaligically appealing.
I've found a few ways to cook it that are both easy and delicious and I thought I'd share them with you here. In actuality, they are almost the same recipe. The second one just has an extra ingredient added at the end.
NOTE: There are no exact measurments listed here, because there are so many sizes of squash and people's taste for sweetness varies a lot. Just add the Raisins, Brown Sugar, Vanilla, Cinnamon and Nutmeg to your own taste.
1. Slice your butternut squash lenghwise so you have two long fairly equal halves.
2. Scoop out all the seeds and either save them to bake and eat separately, or throw them out.
3. Put about 1/2" of water in a flat round microwaveable dish, and put the squash, flesh-side down in the water.
4. Soak about one cup of raisins in hot water while you are microwaving the squash. Then drain raisins.
4. Microwave on High for approximately 15 minutes or until the flesh is soft enough to scrape easily with a spoon.
5. As soon as the squash is cool enough to handle, scrape all the flesh out and put it into a bowl.
6. Add Raisins, Brown Sugar, a few drops of vanilla extract, cinnamon and nutmeg to taste.
7. Mix thoroughly.
8. I love it warm, the best, but it is fine room temperature or even cold.
For the Second Method, simply cook Quinoa, per the instructions on the package and add as much of it as you'd like to the squash mixture. It will add a little flavor, subdue the sweetness a bit and make it a lot more filling.


Shipping Container Restaurants in San Antonio
Shipping container restaurants are popping up around San Antonio.
Shipping containers are quickly expanding beyond their typical use for storage, portable offices and the truly traditional, shipping. Now they’re popping up as affordable, trendy housing solutions and more recently in San Antonio, Texas, as restaurants.
Shipping container restaurants serve as the perfect space for whipping up all types of delicious cuisine in very fun and entertaining outdoor spaces. From oven-fired pizzas to craft beers and house wines, the culinary possibilities are about as limitless as the ambiance. Currently there are two popular San Antonio shipping container restaurant spots, The Luxury and The Pod.
The Luxury, Shipping Container Restaurant
Enjoy a craft beer or hard cider with one of the many interesting spins on classic favorites at The Luxury. This shipping container restaurant is located on the famous San Antonio Riverwalk, but away from the tourist crowds and major chain restaurants. Dogs and their two-legged friends can enjoy river facing swings, the breeze of a lovely spring day or the mood of string lights and crafted tables.
The Pod, San Antonio Container Restaurant
The Pod is a proud, custom made and custom cooking space made from several colorful shipping containers put together. Their outdoor patio often hosts live music and their mesquite wood burning grill is always on. This combination makes for a refreshingly different approach to dining out that is quickly becoming popular.
Shipping containers make for great restaurants because they can be placed in lively locations with plenty of outdoor seating and customizable options that give the restaurant a special charm and personality typical restaurants can’t achieve.
Thinking about opening your own shipping container restaurant? Give us a call and we’ll walk you through the cost of your idea and help you create something truly unique.


Ultraprocessed Food Consumption Linked to Dementia Risk
THURSDAY, July 28, 2022 (HealthDay News) -- Increased consumption of ultraprocessed foods is associated with an increased risk for developing dementia, according to a study published online July 27 in Neurology.
Huiping Li, Ph.D., from Tianjin Medical University in China, and colleagues examined the associations between ultraprocessed foods and dementia incidence in 72,083 participants (aged 55 years or older) who were free from dementia at baseline from the U.K. Biobank.
The researchers found that 518 participants developed dementia during a total of 717,333 person-years of follow-up (median, 10.0 years), including 287 and 119 with Alzheimer disease and vascular dementia, respectively. Ultraprocessed food consumption was associated with an increased risk for dementia, Alzheimer disease, and vascular dementia in the fully adjusted model (hazard ratio per 10 percent increase in ultraprocessed food intake, 1.25, 1.14, and 1.28, respectively). Replacing 10 percent of ultraprocessed food weight in diet with an equivalent proportion of unprocessed or minimally processed food was estimated to be associated with a significantly reduced risk for dementia (hazard ratio, 0.81).
"Ultraprocessed foods are meant to be convenient and tasty, but they diminish the quality of a person’s diet," Li said in a statement. "Our research not only found that ultraprocessed foods are associated with an increased risk of dementia, it found replacing them with healthy options may decrease dementia risk."


2019 Food Manager Course & Exam
IAA is happy to announce our 2nd annual training for “ServSafe Food Handler Manager Course and Exam”, to empower Indonesian Diaspora culinary enthusiasts to be able to commercially produce and sell their food at public places.
Because of huge interest from the community, we will be conducting this in 2 separate events, Saturday Sept 21 2019 and Saturday Sept 28 2019.
The cost is $175, which will include refreshment, digital course materials, and 1 hr course.
To register, click REGISTER


- - 500 grams red kūmara, roughly peeled and chopped into pieces
- - 1 can chickpeas (420 gram can), drained and rinsed
- - 1/4 cup pumpkin seeds, roughly chopped, optional
- - 1 lemon, juiced
- - 2 tablespoons olive oil
- - 1 clove garlic, crushed
- - 1/4 teaspoon ground cumin
- - 1/4 teaspoon chilli powder, optional
- - 1/4 teaspoon ground paprika
- - 1/4 teaspoon ground black pepper
- 1. Cook kūmara in a pot of boiling water until tender. Drain well and allow to cool.
- 2. If using pumpkin seeds, toast them by putting in a medium to hot non-stick frypan and cook for a few minutes until starting to lightly brown – take care not to burn.
- 3. Combine the kūmara, chickpeas, toasted pumpkin seeds (if using), lemon juice, oil, garlic, cumin, chilli powder (if using), paprika and black pepper in a food processor and whizz until smooth.
- 4. Garnish with more pumpkin seeds.
- 5. Refrigerate until ready to serve. Makes about 2 cups.


So I have officially been "vegan" and doing the Engine 2 diet for 1 week and I thought I'd check in with you all and tell you how it's been going!
Overall, I'd say that things haven't been too bad. We ate a whole food diet before starting this so making all of our meals and making things from scratch didn't cause a problem at all. Instead of cooking meat, we just made beans and rice and a lot more veggies.
My biggest challenge hasn't been going vegetarian, but going vegan and 100% oil free has been trickier than I thought it would be. A lot more things have dairy and oil in the then I realized. I made some pasta with veggies and was going to add a pesto I had in the pantry but it had oil in it. I could have easily made my own oil free, but I was also trying to use things we already had in the house to use them up before they went bad and to keep the grocery bill under control so I let a few things slide. The pesto also had parmesan cheese in it so it was an all around fail, but it was expiring in March so we ate it. I also had tahini I needed to use up in the frig, which I know has oil in it, but it's vegan so it's not THAT bad right? I really like tahini as a dressing and in our homemade hummus so I'm a little sad to say goodbye. I'm hoping over the next week or 2 to get better at finding completely vegan, oil free ingredients. I also had to alter the meals a bit because I didn't want to use a lot of soy. Instead of liquid aminos (which are soy based), I used coconut, and instead of tofu we used potatoes or just whipped up a different meal all together with the grains/veggies/beans we had in the pantry.
Sugar was also a big challenge since I enjoy a sweet treat far more often then I probably should. I tried to stick with just a few chocolate chips (also not vegan) to get through my craving, but there was a yogurtland trip that I'm going to blame entirely on a friend....you know who you are. And confession: while they do have a dairy free froyo and lots of fresh fruit, I didn't choose either. Whoops.
My weight/health/overall feeling has been about the same. I started doing T25 also this week so I noticed a little weight gain but I think it's from doing more muscle building activities instead of my usual elliptical during nap time routine. I've really enjoyed how sore the T25 workouts have made me and I'm hoping that the vegan/workout regime will hopefully produce some good results and get rid of these last 25ishlbs I'm needing to lose. Obviously, only a few days in I'm not looking like the people in the workout ads just yet ;) I've have had good energy, haven't been overly hungry and been eating a lot of veggies so I'm really motivated to keep going with the challenge and improve on some of my slip ups next week!
Favorite meal: Mac not cheese and I added peas for the kids.
Least favorite meal: beans, brown rice, veggies. Boring. I tried to spice it up with the coconut aminos but it was just a bland dish. We'll have to work on that.
Are the kids vegan? No, they haven't even been 100% vegetarian. They have eaten chicken (I made a whole chicken one night...also from the froyo friend, she's been a bad influence on my veganism haha), cheese and yogurt. Things I've cut out of their diets have been pork, red meat, eggs and extra cheese/sugar/treats. I am planning on making them mostly vegetarian, but they haven't adjusted well to the rice/beans/veggies for dinner and haven't been eating really well. If they weren't so stinking skinny I probably wouldn't care, but we have enough time keeping weight on them (Amelia especially) so my first concern is just getting her to eat something that's not a cookie. I'm hoping as the rice and beans becomes more common, they'll get more used to it and eat better.
and for your vegan enjoyment, I thought I'd share one of our whip it up recipes from the week!
Baked Ginger Almost-Engine 2-worthy Spring Rolls
1 tsp fresh ginger, minced (I used a garlic press actually and it worked great)
1 tsp garlic, minced
2 cups cabbage, finely chopped
1/2 cup carrots, shredded
1/2 cup red cabbed, finely chopped (you can also buy a cole slaw salad mix and just skip the shredding and chopping of cabbage)
1 tbsp coconut aminos
2-3tbsp low sodium vegetable broth
1 package spring roll wraps
1 tsp olive oil (you can skip if you're hard core Engine 2)
optional add ins: tofu, ground veggie mix (usually in the tofu section), tempeh
In a sauce pan combine the ginger, garlic, cabbages, carrots, ginger, and tofu/tempeh/ground veggie mix, vegetable broth and sauté until soft. Mix in the coconut aminos. Place small amount of cooked veggie mixture diagonally across spring roll wrap and wrap up. Fill as many roll wraps as you can and place them all on a baking sheet. Lightly brush with olive oil and bake at 400 degrees for 20 minutes, until outside is crispy.


Green Eggs and Ham
Most of us don’t genuinely question a meat-rich diet, even amid inquiries about the morality of it all and summons to a vlog-worthy lifestyle.
Most of us don’t genuinely question a meat-rich diet, even amid inquiries about the morality of it all and summons to a vlog-worthy lifestyle. Given how accustomed we are to eating meat regularly, it becomes easy to cite “the circle of life” and dig in; however, this outlook neglects to put history into perspective. Yes, humans have been omnivorous for 2.5 million years, but not to the extent that a plate without an animal product on it wouldn’t be considered a proper meal. In fact, only a few decades ago, a meat dinner was a rare delicacy. Additionally, while this is less present at Lawrenceville, there’s often a general cultural perception of the more vocal vegetarians and vegans as preachy—just check out any vegan youtube channel. But hey, if I were saving the world one tofu sandwich at a time, I’d talk about it too—because vegetarians and vegans are in the right, even if the rest of us haven’t seen it yet.
From a utilitarian perspective, using meat to feed earth’s population is horrifically wasteful and unsustainable. Globally, meat production accounts for over 80 percent of the earth’s farmland and over a fourth of our total freshwater consumption, a massive amount of resources that isn’t proportionate to the quantity of food we extract; per 1kg of steak produced, a cow consumes up to 25kg of grain and uses up to 15,000L of water. If we simply used those resources to feed ourselves, we’d have enough left over to nourish an additional 3.5 billion people. Meat production is also a significant contributor to climate change, responsible for 15% of all human greenhouse gas emissions—as much as all cars, ships, planes, and trains combined. Thus, several scientists and climate organizations, the Intergovernmental Panel on Climate Change (IPCC) most recently, have urged the public to adopt plant-based diets. And that isn’t even considering animal rights—humans kill 200 million animals a day, the majority of which are bred in factory farms that feature atrocious quality of life for animals on the product line. This isn’t the same thing as hunting animals in wild or even maintaining a farm. Industrial farming is dairy cows and sows forced to breed continuously only to be forcibly separated from their youth; pigs raised in massive, windowless sheds; feedlots with beef cows eating continually without being let out to expend calories; animals kept pens and cages impossible to so much as turn around in; chickens packed so tightly together that their beaks have to be cut off to prevent fighting; male chicks, deemed useless to production, gassed and shredded; and several other horrors. The price we pay for cheap meat is mass animal cruelty to fuel an uncompromising industrial system. I’m not going to equate this to killing a human, but I don’t think we can justify it for our dietary convenience if it’s not a necessity, and as established, it isn’t. The realities of factory farming are not the circle of life, and we need to acknowledge that—in fact, I’m sure future generations will be aghast at how common this practice was, much in the way we can’t understand how it was once normal to enslave another human for personal convenience.
It doesn't feel great to know that when I make that quick purchase at Chick-fil-A, ravenous after a game, I’m indirectly promoting all of the above. But is that going to stop me from ordering a spicy chicken sandwich instead of a salad? Probably not. Many people, Lawrentians included, live fast-paced lives that make it nigh impossible to adhere to strict diets if it’s not a medical or religious necessity—and people who do manage it have all my respect. However, I recognize that we’re not just going to suddenly experience a collective change of heart and go no meat products cold-turkey. The alternative could be to let ourselves get tricked into it, much in the way subsidized renewable energy initiatives gradually convert people to solar; we wait until scientists do the work for us and begin making meat substitutes like the Impossible Burger readily available so we can satisfy our meat cravings without guilt. However, we can also take control of our own habits by consciously minimizing meat consumption in our diets. I propose a renewed “Meatless Monday” initiative—committing to a solely plant-based diet one day of the week. It’s not perfect, but it would still make a significant difference if the whole school managed it, or even if one person sustained the habit for several years.
If not for moral reasons, there are also several health benefits to a more vegetable-based diet. Processed meat, which includes bacon, hotdogs, and most of the options we see in the deli bar, are strongly linked to cancer, according to the World Health Organization, with processed meat now classified among the group 1 carcinogens, right alongside asbestos and plutonium exposure and smoking. They may also significantly increase the chance of suffering from strokes, diabetes, and heart disease later in life. Most public health agencies recommend cutting down meat consumption to 500g a week and cutting processed meat as much as possible, which is far from the 1600g that Americans average. And athletes aren’t exempt-—not only are The American College of Sports Medicine and the Academy of Nutrition and Dietetics in agreement that a vegetarian or vegan diet can provide adequate nutrients to support an athlete, but elite athletes are increasingly opting for plant-based diets, and one day a week of no meat (it could even be Sunday) or a general reduction in meat products (swapping out a meat-based “refueling food” for something high carb) will not negatively impact an athlete’s performance.
Thus, advocates of plant diets are right, no two ways about it—meat production is unsustainable and industrial farming is not OK. But instead of shrugging our shoulders and carrying on with our day, we can consciously change our own habits, improving both ourselves and the world just a little bit.


Gimbals candy. Animal candy molds
- A gimbal is a pivoted support that allows the rotation of an object about a single axis. A set of two gimbals, one mounted on the other with pivot axes orthogonal, may be used to allow an object mounted on the innermost gimbal to remain immobile (e.g.
- (gimbal) noun – a device consisting of two rings mounted on axes at right angles to each other so that an object, such as a ship’s compass, will remain suspended in a horizontal plane between them regardless of any motion of its support
- A mechanism, typically consisting of rings pivoted at right angles, for keeping an instrument such as a compass or chronometer horizontal in a moving vessel or aircraft
- (gimbal) an appliance that allows an object (such as a ship’s compass) to remain horizontal even as its support tips
- A sweet food made with sugar or syrup combined with fruit, chocolate, or nuts
- Sugar crystallized by repeated boiling and slow evaporation
- a rich sweet made of flavored sugar and often combined with fruit or nuts
- sugarcoat: coat with something sweet, such as a hard sugar glaze
- (candied) encrusted with sugar or syrup; “candied grapefruit peel”
gimbals candy – Gimbals Sour
Gimbals Sour Lovers, 11 oz bag, 12 count
Made with Real Fruit Juice, Sour Lovers has twelve deliciously sour, pucker-up, mouth-watering flavors. Sour Lovers is high in Antioxidant Vitamin C. With external sour sanding and sour centers, Sour Lovers delivers a lasting ‘Sour’ taste that is perfectly balanced with delicious real fruit flavor. Sour Lovers features the largest Sour Flavor assortment currently available, with many new flavors never before available in a Sour candy including Pomegranate, Sour Blueberry, Georgia Peach, Bing Cherry, Watermelon, Baja Margarita, Mango, Fuji Apple, Meyer Lemon, Grapefruit, Tangerine and Strawberry Daiquiri.
Luscious Licorice Scotties
Yummiest Licorice ever, made with anise and licorice root and they come in a cute tin. Made by Gimbal’s Fine Candies of San Francisco, California. And they’re kosher, no nasty gelatin. But they are made with palm oil.
Gimbal's Honey Lovers Jelly Beans IMGP7707 copy
Candy for Sweets & Snacks Expo 2010


February 11, 2016
Shirataki Pad Thai"
Talk about an amazing low calorie, low carb and gluten free option – Shirataki Noodles. These tofu noodles are such a wonderful option for satisfying that pasta craving everyone gets from time to time. The texture is really wonderful, maybe not a true al dente texture that I would want from real pasta, but this is pretty close and the noodles are able to absorb the flavor of any sauce you use exceptionally well. Anytime you choose to use the Shirataki noodles, rinse them in a strainer under cold water, drain and then I wrap them in a cloth towel to get out as much excess liquid as possible. Tonight, I used these noodles to create a light and colorful twist on one of my favorite dishes: Pad Thai.
- 2 Packages Shirataki Noodles (I used fettuccine – wider style noodle for this dish)
- 2 tbsp Peanut Oil
- 3 Garlic Cloves thinly sliced
- 1 Egg lightly beaten – I think the next time I would make this recipe I might just make a fried egg instead of having the egg mixed in the noodle dish
- 1/2 lb Peeled, deveined and cleaned Pink Florida Shrimp
- 2+ cups of bean sprouts
- 1 cup cut scallion greens – I prefer to cut at a diagonal for presentation purposes 😉
- Cilantro to taste
- Any other veggies you want – I used carrots and red pepper
- Lime wedges for finishing and garnish
For the Sauce:
- 1/4 cup Rice Vinegar
- 2 tbsp Fish Sauce
- 2 tbsp Brown Sugar
- 1 tsp Crushed red pepper
Rinse the Shirataki noodles under cold water, drain and then wrap them in a cloth towel to get out as much excess liquid as possible. Prep all your veggies so they are ready to go when you start cooking. Mix all the sauce ingredients in a small bowl, until well combined and set aside.
Heat up your wok on high heat and add the oil. As soon as the oil is hot, add your slivered garlic and cook until you start smelling that gorgeous garlic aroma in your kitchen. Add your shrimp, keep stirring and as soon as the shrimp start turning pink (about 30 seconds) add the noodles, sauce and veggies – keep stirring until the noodles absorb some of the sauce. I added egg directly into the wok, but honestly, if I was do this again I would just fry an egg separately and add it on top of the finished noodle dish. Squeeze half a lime and garnish with more scallion greens and cilantro and enjoy! This is seriously a great light version of my favorite pad thai – Each serving is under 300 calories, low carb and gluten free! Let me know what you think!


Let me just tell you how happy I was to pull up and this place Thai Vegan and they were open. The food and service here are completely off the charts. With in seconds of sitting down the are getting your drinks and the menus are full of 100% vegan options. After a terrible stay in Flagstaff Az. where the only vegan restaurant decided to close for a staff meeting the only night we were in town. We end up eating microwaved Gardein crispy chicken tenders, which were awesome. By far this Thai Vegan is the best hands the BEST all vegan Asian restaurant I have ever been to EVER and I have been to a couple of them no wonder they have won so many food awards. If you are ever near ABQ this is a must, they have 2 locations to choose from.
|deep fried spring rolls
stuffed with cabbage, carrot, mung bean noodles, and|
shiitake mushroom, served with sweet&sour sauce. $5.95
|Garlic Pepper sauteed garlic, black pepper, cilantro, and garlic sauce on a bed of lettuce, with garlic beef $7.95.|
& Sour stir-fried pineapple,
tomato cucumber, bell pepper, onion, and scallion|
with sweet & sour sauce, with soy chicken $8.95.
|Chicken Wrap (soy) $7.95|


Popcorn and fresh popcorn are completed in less than 3 minutes. Quick and easy, even your child can do it.
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Enjoy a delicious snack anytime with this Kitchen Academy Hot Air Popcorn Maker. It features 1,200 watts of heating power and a simple, one-switch operation. Just place a bowl under the chute and watch the popcorn fly out of the heating chamber.
Specifications： ※Voltage: 110V ※Frequency: 60Hz ※ETL Certified ※Pops up to 18 cups per batch ※Pops into your bowl for easy serving & cleanup ※Uses hot air for a healthy snack ※Butter melting cup doubles as a measuring cup


Partake Foods — an allergy-friendly cookie company — closed a $1 million funding round this week led by Marcy Ventures, Jay-Z’s venture capital firm.
The New Jersey-based company launched in 2016 after its founder, Denise Woodard, needed to find snacks for her daughter who’d just been diagnosed with a list of common food allergies.
Woodard developed a recipe for cookies that excluded wheat, tree nuts, peanuts, milk, eggs, soy, fish, and shellfish. The company has five cookie flavors ranging from double chocolate chip to carrot oat. Each box costs $4.99 in retail stores and two boxes cost $14.99 on Amazon.
The cookies are currently carried in Whole Foods, Wegmans, and over 300 other specialty grocery stores. Partake Foods plans to expand to at least 1,000 more stores by the end of the year.
Marcy Ventures invested in another food-focused startup early this year. The firm provided $8 million in funding to Arlington, Va.-based food-tech company, Hungry Marketplace, for its Series A funding round.
“Partake has the ingredients to build a mass market brand: compelling values, a great tasting product, and a tenacious and experienced operator,” Marcy Venture Partners Co-Founder and Managing Director, Larry Marcus, said in a statement. “We are honored to back Denise and the team and help grow their business.”
This week Jay-Z made news as hip-hop’s first billionaire. It’s good to see him using his money and influence to pour back into entrepreneurs of color. The food industry is worth about $4 trillion dollars and some economists estimate that it makes about 10 percent of GDP, according to Forbes. Partake getting this investment from Jay-Z now puts it in a prime position to be competitive moving forward.
This story originally published on June 7, 2019.


I’m going to review about restaurant (again).. haha.
This time it’s Thai Palace Restaurant at Istana Plaza, Bandung. As its name, this restaurant serves Thai food. So does the interior, Thai atmosphere, with the using of artificial vertical plants, wooden furniture, and wooden partition. Thai Palace is a family restaurant, so the tables are big ones, more than 4 chairs each.
Here are some photos of the menu. There are quite many choices of the menu.
So I went here with my bf. We ordered 2 menu, believe me, it’s more than enough.. :p. Here they are…
It it served with sour chilli sauce.
This one is Tom Yam Goong, a kind of soup. It comes in big portion as you see in the picture, and there are few choices such as seafood, chicken, or mixed. We chose mixed (IDR 52900). The taste was spicy and sour.
And here are the beverages. On the left is a mixed drink, called Chantabury Peach (IDR 17900), center one is Spicy Catuchak Fruit (IDR 19900), a spicy drink consist of strawberry and mango, and Soursop Juice (right).
So, the big question is, will I come back? I will… Haha.


A blend of crushed red pepper, tomato paste, red wine, cinnamon, and rosemary flavors this beautiful squash and pot roast stew.
Makes: 8 servings
Prep: 40 mins
Cook: 6 hrs on Low or High-heat 3 hours; plus 1-1/2 hours on high-heat setting-1/2 hours
2 large onions, cut into 1/2-inch wedges (2 cups)
1 3 pound boneless beef chuck pot roast, cut into 1-inch cubes
3/4 cup dry red wine or lower-sodium beef broth
1/4 cup tomato paste
3 tablespoons balsamic vinegar or cider
2 3 inches cinnamon sticks
1 teaspoon dried rosemary, crushed
1 teaspoon ground allspice
3/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 2 pound butternut squash, peeled, seeded and cut into 1-1/2-inch pieces (about 4 1/2 cups)
2 large quince or cooking apples, cored and cut into 1/2-inch wedges
4 cups hot cooked couscous
- Place onions in a 5- to 6-quart slow cooker. Place beef on top of onions. In a bowl combine wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and crushed red pepper; pour over beef.
- Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours. Adjust low-heat setting to high-heat setting. Stir in squash and quince. Cover and cook 1-1/2 to 2 hours more or until squash is tender. If using apples, add to cooker the last 1/2 hour of cooking. Remove and discard cinnamon. Serve pot roast with couscous and juices. Makes 8 servings.


Manchester City Erling Holland, who was causing a sensation in the English Premier League last October, said this in an interview.
“I eat animal hearts and livers.”
Fans were shocked by this statement. It’s understandable how surprised he was when he revealed that he eats the liver and heart of cows and sheep, which most people don’t eat.
According to articles at the time, the media described his diet as bizarre. His diet was revealed in ‘Haaland: Big Decision,’ a documentary about Holland produced by The Sun.
He eats the ‘heart’ of a cow or sheep to replenish his 6000 calories a day. In fact, it’s even more bizarre to say it’s a heart, but in Korean, it’s ‘heartache’. If you go to Yangdaechangjip, this is a menu served as a service. Of course, British people don’t eat this.
Holland eats heart and liver. He did not reveal how to cook and eat it, but it is assumed that he will not eat it raw like in Korea. 슬롯사이트
Fans are bewildered as Holland is now caught eating carrots deliciously.
The Sun, on the 18th, ‘Why does Holland always eat carrots? Fans go hysterical after realizing the Manchester City star’s bizarre habits.
Fans have noticed that Holland is a ‘machine’ that munches carrots. As Haaland entered the training ground, he opened the window to sign autographs for fans, holding a carrot in his hand.
Did Holland eat vitamin A-rich carrots because he needed a healthy snack? It seems that the secret has not yet been revealed. This is because the media is not giving the exact reason.
It seems that Holland has been caught eating carrots not once or twice. In another photo, he is holding a carrot in one hand while driving.
So one fan said, “Maybe the trick is to eat a whole carrot to become a great player like Haaland.” Of course, it’s a joke, but it seems that Holland, who was a carnivore, thought that eating carrots was a strange diet like eating ‘heart’.


Our body desperately need those veggies, and being 100% honest, I hate some of them! This is why I have found some tips and tricks to eat my veggies even when I absolutely hate them, but I know my body needs them.
Some of your best friends to disguise the veggies you don’t like are cheese (in all of their formats), heavy cream or milk and eggs.
My biggest struggle here is that even when I am trying my best to eat my veggies and have them done in some creative and tasty ways, I still have to cook them in most of the occasions… and I know it is better to have them “au natural” but there are some that are just impossible for me (and for many kids!) so for now be happy to introduce all of this veggies to your diet even if it is only when cooked!
These are the best ways to disguise those veggies that you (or your kids) would never eat otherwise:
1. Grated at the oven
2. Fried cakes
3. Quiches and mini quiches
5. Creamy Soups
Grated in the oven: this means extra cheese!
The best veggies to grate in the oven are those more firm, with more body than just leafs. For example: brussels sprouts, eggplant, arrowroot, asparagus, turnip, parsnip, bell peppers, etc.
Cooking tips: you can fry first the vegetables or just cut them in cubes and put in an oven safe dish or casserole. Use your favorite spices, salt, and olive oil (canola, sesame oil, and any other flavored oil helps too). Make a bechamel sauce (by heating butter adding flour salt and milk and stirring well!) cover the vegetables with the sauce and cook in the oven until tender covered in aluminum foil (to avoid burning the top). Once the vegetables are tender, sprinkler cheddar cheese and parmesan cheese on top and grate. I can promise you you will eat whatever veggie is under that delicious cheese and among the savory sauce 😉
Fried cakes: you can use all of your leafy veggies for this recipe. It is perfect for kale, spinach, cabbage, and you can mix it with some others that you like more 😉
Cooking tips: You just need to use a blender (any blender will do! you don’t need to have the super expensive Thermomix like!) fill it with leafs and other pre-cooked or raw veggies of your choice, add eggs, milk (you can use almond/coconut milk too), add a pinch of salt and some seasoning of your choice. Blend and transfer to a bowl where you can add flour until it thickens enough to fry them on a pan and look like any regular fried cake.
Quiches and mini quiches: this is for any type of vegetable!.
Cooking tips: You can use leafs and other firm vegetables of your choice and follow the same steps as the fried cakes putting them on the blender (again, any blender will do!) with eggs and milk and some seasoning. You will need the pie crust and molds to fill with the stuffing. Just add a little flour and add some shredded cheese and little bacon bites to the top of every quiche.
Pies: you can use pureed veggies (any veggie that can be pureed) to mix colors and consistency or fried chopped leafs or both.
Cooking tips: use your favorite pie crust (homemade or pre-made). You will need eggs to mix your puree or fried leafs. You can add some heavy cream, ham and/or bacon and cheese! You can use some crumbs for the topping to make it even more tasty.
Creamy Soups: this is the best for some people to not even have to “chew” their veggies or taste it in smoothies.
Cooking tips: use the vegetables that give the best flavor but that you don’t like to chew (kale, leks, chives, mushrooms, etc.) and boil it with some chicken broth or chicken stock. Use some “creamy” veggies as well, like potatoes, pumpkins, etc. Once tender use a hand held blender and liquify everything! Now your soup is ready to add some noodles and keep cooking until done. Finish it with some heavy cream, sour cream or piladelphia cheese to soften. You will eat almost anything this way 😉


Access Self Storage has launched its annual Easter Egg Appeal.
It wants to fill one of its units in Norbiton, which is the size of a red telephone box, with around 200 eggs.
The Felix Project, a food redistribution charity fighting food waste and hunger in London, is the official partner of the appeal.
Since the Access Self Storage Easter Egg Appeal launched in 2011, more than 8000 chocolate eggs have been donated to dozens of charities across the UK.
The aim for 2024 is to double this.


Denny's is a full-service pancake house/coffee shop/fast casual family restaurant chain. It operates over 1,600 restaurants in the United States, Puerto Rico, Guam, Canada, Dominican Republic, El Salvador, Curaçao, Costa Rica, Venezuela, Honduras, Japan, Mexico, New Zealand, Qatar, and the United Arab Emirates.
Denny's is known for always being open, serving breakfast, lunch, dinner, and dessert around the clock. Unlike many other restaurant chains, Denny's does not close on holidays or nights, except where required by law. Many of their restaurants are located in proximity to freeway exits, bars, and in service areas. Denny's started franchising in 1963, and most Denny's restaurants are now franchisee-owned. In 1953, Harold Butler opened Danny's Donuts in Lakewood, California. Six years later, there were 20 shops in the chain and the company changed its name to Denny's. In 1966, the company went public, and in 1977, they introduced the Grand Slam breakfast. Today, Denny's locations serve breakfast, lunch...read more


Breakfast is served between 8.00am-9.30am Monday to Friday and 8.30am-10.00am at weekends and bank holidays.
The breakfast menu includes products which, as far as possible, are locally sourced. There are always options from a cold buffet, freshly-ground coffee and a range of teas. Hot food is cooked to order and, wherever possible, we will meet any particular dietary requirements, but please let us know on advance.
- Cereals, yoghurt, fresh fruit and local cheese
- Fruit juices
- Tea or coffee
- Warm rolls, marmalade and jams, with toast
- English cooked breakfast with any combination of bacon, sausage, tomato and mushrooms
- Eggs of your choice, fried, scrambled or poached; or as an omelette
- Porridge served with brown sugar.
Monday – Friday
8.00am – 9.30am
Saturday – Sunday (and Bank Holidays)
8.30am – 10.00am


Whether you need a natural jolt to get you going in the morning or something to combat that slump in the middle of your day, it’s best to reach for a healthy alternative to the normal caffeine-based or sugar-rich beverage most people choose. Here’s what customers are saying:
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“lost 27 pounds just drinking Pollen Burst”
“Pollen Burst is an amazing product. I would recommend it to everyone!!”
So What Exactly Is Pollen Burst?
It’s a food drink made from natural, botanical extracts; it has a great taste and produces a noticeable burst of energy just when you need it. It even contains ingredients that have been scientifically shown to enhance your health!
How Do I Take It?
Each box of pollen burst contains a month’s supply (30 individual packets) that you mix in water. Some people use 2 packets per day. It’s entirely up to you!
How Do I Order?
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Source: YOUNGEVITY INTERNATIONAL


My wife made lasagna. It was amazing.
Let me preface this by saying that the absolute best lasagna I’ve ever had was a smoked salmon lasagna made by someone who now owns his own restaurant. My wife (who has never made lasagna before) made the second best lasagna.
Lydia makes the best spaghetti sauce in the world. No question. We’ve used it in other things beside spaghetti and it’s always awesome. But this time it was over the top.
Using the best spaghetti sauce in the world, my wife made lasagna so good that even the Queen would fall to her knees.
I ate two large helpings of it and then continued to eat it directly out of the pan with a fork while no one was looking. Then again when they were looking. I’m not ashamed of my love.
Even the next day at work, eating leftovers for lunch, the lasagna was delicious. I couldn’t help but tell everyone about how great it was. I got to the point that I felt weird brining it up again because I had told so many people already. But then I would find a way to bring it back into the conversation.
You would not believe this lasagna.
My wife made the second best lasagna in the world on her first try. I can’t wait for her second lasagna when it dethrones the reigning king.


Mandinka food – Superkanja
Superkanja, Supa Kanja or Kanjadaa is a soupy stew made with okra and it was NOT my kids favourite dish when we lived in The Gambia. I think it is because of the okra which they said gives it a sort of slimyness. Having said that, a lot of people really like it – especially when it is made with fresh okra and not too much palm oil.
Kanja is the Mandinka word for okra and supa is said to have come from the Portuguese, which is likely to have come via nearby Guinea Bissau. Daa is the Mandinka word for mouth. That gives you an idea of the history of this dish.
I’ve found a number of recipes online for it. Here are just a few:
- Gambian Okra Stew – ‘Superkanja’
- Recipe: Superkanja (this is the Peace Corps one)
- Superkanja (Recipes Wiki)
In our village in The Gambia Superkanja, which they called Kanjadaa, was made without meat and they added local spinach and onions to the okra. We had it on top of millet. Most of the recipes I’ve seen are the ‘posh’ town version rather than the village version. The general idea is to use the same amount of meat (beef and/or fish ) as okra cooked in palm oil (or in some recipes boiled in water) plus a lot of onions and of course the ubiquitous ‘MAGGI’ cubes (beef stock cubes) with added hot peppers and seasoning to taste. The meat is cooked first, then the okra and onions added and all of it cooked until ‘goupy’ (or ‘thickened’ in cooking terms). Some recipes only boil the meat but I always saw it fried first in the palm oil. Once the meat and okra are cooked, water is added and a lot more boiling is done. The Kanjadaa is said to be ready when the palm oil rises to the top. It is then served on top of rice or millet.