The culinary uses and additional benefits of Cilantro have been documented for centuries. Internal use of Cilantro oil promotes healthy digestion and supports healthy immune and nervous system functions. Applied topically, Cilantro oil is very soothing and cooling to the skin, and it adds a fresh, herbal aroma to any essential oil blend when diffused. Linalool and trans-2-decenal, the two main components of Cilantro, are known to have surface cleansing properties. Cilantro’s culinary uses are endless, adding a flavorful twist to meats, salads, dips, and guacamole.
- Place two drops of Cilantro essential oil in a doTERRA veggie cap to support healthy digestion and immune system function.*
- Add to stir fries, salads, and dips to experience Cilantro’s distinct flavor.
- Combine Cilantro oil with citrus essential oils for a fresh, herbal aroma and a beneficial surface cleanser.


After a hectic day at work, my colleagues suggested we go to Curry Hill for dinner. If you are wondering about the Indian sounding name.. you are not alone. Indian restaurants dominate a two block area near Lexington and 28th. Every other shop is an Indian restaurant of all kind, from Saravanas to Copper Chimney. As I learnt later, that's the reason Murray Hill became Curry Hill in the local vernacular.
We went to a vegetarian restaurant called Tiffin Wallah. The place was small like most other restaurants in this part of town and was bare. But the food was decent and reasonably priced. I ordered South Indian plate (USD 14) which got me Idli, Vada, Masala Dosa, Uttappam and a sweet. The food portion itself was filling but the side dishes weren't enough and had to order extra (USD 2).
Though the restaurant didn't serve liqour, my colleagues bought King Fisher Beer from elsewhere and openly consumed it at the restaurant. That was not only permitted, but seems to be the norm in most of the food only Indian restaurants in Manhattan.
Our order was served in reasonably quick, but there was minor goof up. My colleague ordered Mysore Masala Dosa, instead he got the regular one. To make the matters interesting, our Mexican server didn't understand a word of Hindi or English. After few tries, we finally managed to grab the attention of an Indian waiter who casually told us about the language issue with the cook. Our eyes popped when we learnt that even the cooks in the kitchen are from Mexico and they don't understand English as well. But, these Mexicans from South of the border learn to adapt and pick up Indian culinary skills. Most of these folks are undocumented and work stealth on cash only basis.
We finished our dinner with a hot madras coffee (USD 2) which was served unique coffee mug, which I understand is from crate and barrel.
Overall Tiffin Wallah served us decent food and value for money. Check it out if you visit this part of the world.


This is one drink that I have found really helpful to me overall. Tumeric is such an amazing plant to help minimize inflammation. Used to help alleviate symptoms from a wide variety of things such as arthritis, heartburn, liver problems and lung infections. It is also a very good immune booster, so especially nearing the winter season in the northern hemisphere, colds are sometime inevitable. If you are looking for an extra boost, this drink will help. Lassis are often consumed in India after a spicy meal.
2 cups organic yogurt with active live culture
2 tsp freshly grated ginger
2 tsp honey, preferably unpasteurized
1/2 lemon, juice
1 tsp vanilla extract
3-4 tsp ground turmeric (or fresh turmeric root)
4-5 ice cubes
Place all ingredients in a blender and mix on high speed until smooth.


By the time we get home,my daughter was asking "Is there anything for me to eat because I am hungry?'...So 1've decided to try this recipe from "The Cooking Book" published by DK.The easiest and fastest recipe I could thinked of at that moment was CREPES...they have this CREPES FLAMBE and LEMON AND SUGAR CREPES,seem we don't have enough ingredient except for the Flour,Eggs and Milk and A Jar of Nutella so what the hack...NUTELLA CREPES will do!
Ingredients : -
- 345 g plain flour -sifted
- 3/4 tsp salt
- 3 eggs (A size)
- 900 ml milk (I used box fresh milk)
- Vegetable oil for frying.
Preheat the crepe pan over a medium heat.
Ladle the batter into the centre of the pan and tilt so that it covers the base thinly.Cook the Crepe for 1-2 minutes or until the small bubbles appear.Slide a knife underneath and flip over,then continue cooking for 30 seconds,or until golden.
The Crepe has been cooked.
There it goes how the crepe fold look like....Afetosun...Bon Appetite...
I am not a good cook but I am always the BEST cook for my children.
See you all again in the next entry.Lots of love from me.


RSPB Super suet Best for birds 50 Save nature while you shop We’ve used our extensive knowledge, experience and care to develop the best possible recipe. We use only the finest quality beef fat, blended together with peanuts, millet seed, rapeseed, linseed and wheat flour. Unlike some other suet products on the market, we don’t add any cheap fillers such as calcium carbonate (chalk) to our Super suet recipe. Garden birds need help during the colder months, when natural food sources are in short supply. Look for the logo to know you’re doing the best for your birds. Best for you Super suet cakes, bars and balls are easy to crumble onto bird tables or hang in feeders. The special recipe means it won’t melt in summer or freeze in winter. Our best-selling nibbles are also made of Super suet.


Poly cystic ovary syndrome is a syndrome which often happened with women in which some cysts will be created in the ovaries. Sometimes it will be a painful situation and sometimes it will create some other problems for women. To avoid getting caught in this situation, women need to follow the vegan diet plan Dubai. These plans can be taken from a good dietician after telling about the situation of your health. A problem which often women faced along with PCOS is that they will gain weight without even changing or getting more food. They can also get PCOS diet plan for weight loss if they are getting this problem. Following are some healthy food to take especially if you are diagnosed with PCOS:
Natural food: Most of the doctors recommend that if you want to lead a healthy and active life then you have to be more close to nature and eat natural food on daily basis. When you are diagnosed with any problem especially PCOS then you need to cut off all of the fast food and oily foods and you need to switch to the natural food which includes raw veggies as salads, fruits and vegetables as your daily meal.
Dark colored natural food: You need to consume food with dark colors like red grapes, red apples blue berries etc. also you need to take dark green foods like kale, spinach, broccoli etc. these foods are rich in nutrients and you will get a lot energy from them.
High fiber: You need to get high fiber foods like beans, lentils, dry fruits and if you like fruits more then you can take apples, avocados and in other foods you can have popcorn which everyone will take pleasantly.
Fish: You have to add fish in your daily routine especially fish like salmon, sardines and tuna. Salmon and tuna are mostly available without any problem but you have to take them fresh and always avoid getting processed or canned fish. Reason behind is that companies will use preservatives to keep them fresh and these preservatives will create different problems if taken on daily basis.
Above all these foods you need to avoid taking milk or dairy products in more quantity because it may create problems but you can take them in limited quantity daily which is 1 glass a day.


With more than 30 years in the restaurant industry, and having been the manager at Harvey’s for 15 years, I have truly enjoyed serving theTupelo community. I have moved on to start my own catering company. “Emma’s Catering” is named after my youngest daughter Emma.
Providing great quality food for my family and guests has always been a passion of mine. There are few things as gratifying. We can create any type of cuisine for any occasion. The menu we have is merely a guideline for ordering….so our capabilities are not limited to the menu. Make an order today to experience the professionalism of our service and taste for yourself the quality and freshness of our food. Breakfast, lunch or dinner, We look forward to being of service to you.
When your office or clients deserve a good home-cooked meal, let Emma's do the cooking! more info
Planning a wedding or other special event? Emma's Catering can handle crowds from 15 - 10,000. We offer a full menu or let us know what you want - we will make it happen. more info


Here’s a look at the menus from previous Masters winners:
Patrick Reed, 2019:
A choice of Caesar salad or wedge salad to start, with the main dish a
prime bone-in cowboy ribeye with herb butter (mountain trout also
available for those who prefer fish). Side dish options: macaroni and
cheese, creamed corn, creamed spinach, steamed broccoli. Dessert
choices: tiramisu, vanilla bean creme brulee, chocolate crunch and
Sergio Garcia, 2018: Garcia’s menu
began with an “International salad,” with ingredients chosen to
represent the countries of past Masters champions. The entree was arroz caldoso de bogavante, a traditional Spanish lobster rice. And for dessert, Garcia chose his mother’s recipe for tres leches cake, served with tres leches ice cream.
Danny Willett, 2017:
The Englishman chose a traditional British meal. Willett’s menu started
with mini cottage pies (similar to shepherd’s pie but made with beef
rather than lamb). The entree: a traditional “Sunday roast” (prime rib,
roasted potatoes and vegetables, Yorkshire pudding). For dessert, apple
crumble and vanilla custard. And a finish of coffee and tea with English
cheese and biscuits, plus a selection of wines.
Jordan Spieth, 2016:
Salad of local greens; main course of Texas barbecue (beef brisket,
smoked half chicken, pork ribs); sides of BBQ baked beans, bacon and
chive potato salad, sauteed green beans, grilled zucchini, roasted
yellow squash; dessert of warm chocolate chip cookie, vanilla ice cream.
Bubba Watson, 2015: Same menu as 2013.
Adam Scott, 2014:
Surf-and-turf on the grill, including Moreton Bay “bugs” (lobster).
Started with an appetizer of artichoke and arugula salad with calamari.
The main course of Australian Wagyu beef New York Strip steak, served
with Moreton Bay lobster, sauteed spinach, onion cream mashed potatoes.
Desserts of strawberry and passion fruit pavlova, Anzac biscuit and
Bubba Watson, 2013: Traditional Caesar
salad to start. Entree of grilled chicken breast with sides of green
beans, mashed potatoes, corn, macaroni, and cheese, served with
cornbread. Dessert of confetti cake and vanilla ice cream.
Charl Schwartzel, 2012: An
opening course consisting of a chilled seafood bar, which includes
shrimp, lobster, crabmeat, crab legs, and oysters. The main course is a
“braai,” a South African barbecue, which includes lamb chops, steaks,
and South African sausages. Dessert of vanilla ice cream sundae. Also in
the mix are salads, cheeses, plus sides such as sauteed sweet corn,
green beans, and Dauphinoise potatoes.
Phil Mickelson, 2011: A
Spanish-themed menu with seafood paella and machango-topped filet
mignon as the entrees. Also includes a salad course, asparagus, and
tortillas as sides, plus ice cream-topped apple empanada for dessert.
Angel Cabrera, 2010: An Argentine asado, a multicourse barbecue featuring chorizo, blood sausage, short ribs, beef filets and mollejas (the thymus gland/sweetbreads).
Trevor Immelman, 2009: Bobotie
(spiced minced meat pie with an egg topping), sosaties (a type of
chicken skewer), spinach salad, milk tart and South African wines.
Zach Johnson, 2008: Iowa beef, Florida shrimp.
Phil Mickelson, 2007: Barbecued ribs, chicken, sausage and pulled pork, with cole slaw.
Tiger Woods, 2006: Stuffed
jalapeno and quesadilla appetizers with salsa and guacamole; green
salad; steak fajitas, chicken fajitas, Mexican rice, refried beans;
apple pie and ice cream for dessert.
Phil Mickelson, 2005: Lobster ravioli in tomato cream sauce, Caesar’s salad, garlic bread.
Mike Weir, 2004: Elk, wild boar, Arctic char (fish), Canadian beer.
Tiger Woods, 2003: Porterhouse
steak, chicken, and sushi from his 2002 menu. Also sashimi, salads,
crab cakes, asparagus, mashed potatoes and a chocolate truffle cake.
Tiger Woods, 2002: Porterhouse steak and chicken with a sushi appetizer.
Vijay Singh, 2001: Seafood
tom kah, chicken panang curry, baked sea scallops with garlic sauce,
rack of lamb with yellow kari sauce, baked filet Chilean sea bass with
three flavor chili sauce, lychee sorbet.
Mark O’Meara, 1999: Chicken fajitas, steak fajitas, sushi, tuna sashimi.
Tiger Woods, 1998: Cheeseburgers, chicken sandwiches, french fries, milkshakes.
Nick Faldo, 1997: Fish and chips, tomato soup.
Ben Crenshaw, 1996: Texas barbecue.
Jose Maria Olazabal, 1995: Paella (Spanish rice dish) and hake (whitefish), plus tapas.
Bernhard Langer, 1994: Turkey and dressing, black forest torte.
Fred Couples, 1993: Chicken cacciatore.
Sandy Lyle, 1989: Haggis, mashed potatoes, mashed turnips.
Bernhard Langer, 1986: Wiener schnitzel (breaded veal).
Source: PGA tour


Big Fish Grill celebrates the bounty of Monterey Bay — along with the proud folks who call this region home — with a specially priced, seafood-laden locals menu.
Monterey, CA, September 02, 2019 — Big Fish Grill celebrates the bounty of Monterey Bay — along with the proud folks who call this region home — with a specially priced, seafood-laden locals menu.
Available weekdays for lunch or dinner, each entree is priced at $13.95 and includes either the restaurant’s famous clam chowder or mixed green salad. Diners can enjoy a glass of house Chardonnay, Cabernet or draft beer for $3.99 more.
For more than 100 years, fishing has been a vital part of the local economy. The Big Fish Grill celebrates that tradition and boasts the Wharf’s most expansive, panoramic views of the working harbor.
The following entrees are currently available on the Locals Menu:
- Grilled Salmon Fillet (roasted-garlic mashed potatoes, sauteed vegetables, lemon-caper sauce).
- Panko-Crusted Chicken Breast Piccata (roasted-garlic mashed potatoes, sauteed vegetables).
- Pan-Seared Pacific Rockfish (sauteed vegetables, garlic-mashed potatoes, lemon-caper sauce).
- Classic Spaghetti and Meatballs (beef, pork and veal in a hearty marinara).
- Seafood Pasta Fettuccine (fresh-caught fish, shrimp and mushrooms sauteed in garlic and white wine).
- Charbroiled Center-Cut Pork Chop (sautéed spinach, kale and bacon, roasted garlic mashed potatoes, wild mushroom sauce).
- Grilled West Coast Sand Dabs (sautéed vegetables, roasted garlic mashed potatoes, lemon-caper sauce).
For more information visit www.bigfishgrillmonterey.com.
Marci Bracco Cain
Salinas, CA 93901


Feed testing refers to the analysis of nutrient and additives components, for the balance of rations, and to assess the need for nutrient supplements. Feed testing also involves the identification of residues and contaminants of feed to protect animal and human health. Being a team with excellent experience in feed science and animal nutriology, Lifeasible provides a wide scope of feed testing services to ensure feed safety and quality. We are devoted to helping our customers world-wide with feed testing with a prompt turn-around time at a competitive price.
Our feed analysis covers nutrients, vitamins, minerals, microbiology, mycotoxins, heavy metals contaminants, and more. We also perform physical and chemical evaluations to give you valuable information for the feed preservation and quality control. Besides, the level and illegality testing of feed additives, which are important to feed nutrients, shelf life, safety, and quality, are also available for consumers and regulators. Our services will provide you with reliable results based on the latest technology with national and international standards.
We provide general feed testing services including nutritional analysis, microbiology and residues testing, as well as physical and chemical properties testing. The right quantities of animal feed nutrients are vital for manufacturers to comply with the nutritional labeling requirements. The feed nutrient analysis usually includes dry matter (DM, %), crude protein (CP, %), acid detergent fibre (ADF, %), neutral detergent fibre (NDF, %), calcium (Ca, %), phosphorous (P, %), potassium (K, %), magnesium (Mg, %), and more. It’s also required that the feed does not exceed the maximum allowed amounts of mycotoxins, veterinary drugs, pesticides, and other chemical contaminants. Moreover, evaluations of the physical and chemical properties of feed can help consumer and manufacturers assess the quality, and to determine the shelf life of products.
Feed Additives Testing
Feed additives can prevent feed deterioration, supply nutrient ingredients or other effective ingredients, as well as promote efficient use of feed nutrient ingredients. With well-established testing platforms and advanced technologies, we are capable of performing the complete analysis of all the additives present in the feed, which help manufacturers to comply with the labeling and regulation requirements.
Our experts have developed the full-fledged feed testing platform. We will assure you the accurate and reliable results. For more information or a detailed discussion, please contact us.


For casual BBQs, July 4th dinner celebrations, a girl’s lunch, birthday, anniversary, or simple light bites and cocktails, the Culinistas have you covered this season on the east end. I always get requests from people in the Hamptons who want private chefs, and never before did I have a phenomenal group to recommend, until now. I have used Jill and Tiana’s chefs many times now, so I know that the menu will be fresh, and food delicious. The two girlfriends started their business in NYC, and realized the demand out at the beach in summertime, so they have set up shop to help with all of your catering needs, and last minute get togethers. They also provide prepared food delivery in case you do not have time to rush around 27 in crazy traffic to go food shopping. Try to contact them in advance as they have become very popular!
How many years have you been in business in Hamptons?
This is the first summer we’ll be housing our highly skilled chefs out east and providing transportation, so they are readily accessible for any pre-planned or last minute culinary need. We’ve hand selected top chefs from NYC, and are providing accommodations so households out east can easily book a chef without sacrificing quality.
Why did you decide to expand the business to the Hamptons and what was your initial inspiration?
It was an easy decision since most of our NYC households travel east for the summer. We had clients asking in February if we’d be out east this summer and knew we had to follow them. We’ve tried sending chefs from the city, but it’s a real ordeal. Securing housing and properly relocating our chefs allows us to be agile and get our clients whatever they need.
What do you feel differentiates you from others in your field?
Relocating our chefs out east allows us to easily send Manhattan quality chefs to households in the Hamptons. Good, local chef talent is difficult to find and almost impossible to book days before a dinner party. We also handle the entire process, from planning and menu development to shopping, cooking, service and clean-up. We’re providing access to high-quality, home cooked food and giving households back time so they can enjoy their friends and family on the beach.
What do you feel gives you longevity in the Hamptons with so many options?
Frankly, there aren’t many options in the Hamptons to host in a low-lift way. You have crowded restaurants where it’s nearly impossible to make a reservation for groups larger than six, local chefs who are booked months in advance and catering companies which work well for large events but don’t provide the same atmosphere and conversation as a private chef experience.
How do you positively impact your clientele?
We’re giving our clients back time so they can enjoy their friends and family – relaxing, swimming at the beach, playing tennis.
What is your favorite part of your job?
In the summer, it’s helping our chefs source ingredients from the best farm stands and fish markets. We love cooking with fresh, local produce and there are so many options out east!
What is your favorite secret Hamptons spot?
The garden at Nick & Tony’s.
What is the most memorable feedback a client has given you?
We’ve had many clients tell us that they now actually enjoy meal time and hosting since their not the ones leaving the beach at 2PM to source ingredients and start preparing that night’s meal.
Pay it forward and name your top colleagues in the same field or related field.
We love our vendors: Carissa’s Bakery, Bhumi Farms, Mecox Bay Dairy & Red Horse Market.
As moms, the day can escape us, what is your best time-saving trick?
Buy top of the season produce so all you have to do is add your favorite olive oil & sea salt for a beautiful salad.


If you want to grow pepper seedlings then you must learn the basic things of pepper grow and you must know to maintain the pepper plant. There are variety colors available in the pepper and it can be grow especially in summer and the pepper has variety of shapes and different taste of each type pepper. There are some tricks is used to grow the pepper plants which helps in increasing the production of the pepper plants and pepper pants have the benefit of reflecting the heat and light of sun. In market there are some young plants are available which helps to grow the pepper plants or you can use the seeds of the pepper plants for the growth.
If you want to make the growth of the plants then you need to decide the appropriate soil for the growth of pepper and soil used for the tomato is perfect soil for the pepper growth. If you want to start pepper seeding then you can do the seedlings similar to the tomatoes and if you want to pepper seedling in the potting soil then you have to plant the seeds in the row order and it takes to germinate nearly 14 days and make sure to keep the seeds and soil of the pepper more warm. You can use the method of heating mats which helps in keeping soil warm.
How to relocating the pepper plants in the garden
Plant the pepper seedlings in the garden after the end of cold date because it kills the new pepper which is growing in the soil. The Aqua dome acts as the greenhouse which helps in protecting the plants from the cold and you can use the wall of water and it is very and cheap and helps in stabling the water. If the weather become hot then the plants will grows well because it will not grow in the cold weather and you need necessary spacing between the plants because it helps the plant to grow well and it started to produce the large peppers and you must water the pepper pants often because the plant must stay in the moist. If you feel
that the size of the peppers is long enough for eating then you pick the peepers from the plants and you can use the peppers for the canning purpose. There are different types of peppers are available each pepper different from its shape and size, some pepper may have different flavor taste and you can use it food for different favor taste. The seedlings of the seeds are similar to the tomato seedlings there are different methods are available to germinate the pepper seeds and make it grow well. If you want to heat the pepper you can use the plastic cover which goes over the tray of black plastic which helps to heat and maintain the moisture of the pepper plant helps the plant to grow perfectly and also in good condition.


Modern Vietnamese Made Phở You
Phở Hoang is an award-winning restaurant that brings a unique mix of traditional and modern flavours of Vietnam. Born out of a vision to provide a fresh Vietnamese dining experience, Phở Hoang has been a local favourite for over 10 years.
We Welcome All. Find the Nearest Location.
You Can Now Enjoy Our Flavours at Home.
What our customers say
“The pho was amazing, piping hot, just the right amount of spice, plenty of delicious fresh rare beef and other ingredients… just so, so good! The service was prompt and very friendly, the restaurant was comfortable and clean. Will be back, again and again!”
"This place is so good I'm ready to travel back to the Peg just to have it once more. This place makes the best Pho I have ever had! The flavour is unreal. The service was fantastic, the location is perfect. It's very trendy and modern too. Absolutely love this place!"
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Technology has progressed with an incredibly fast pace that has revolutionized the globe in general. The aftermath of this speedy development has eventually resulted in the rapid increment of challenges of the world. The challenges we have to encounter today are not the same that the generations before us had to confront. But that’s all okay, after all change and development is time dependent. The time changes, and so does the pace of the world and its ever-growing challenges. But the irony in all of this is, the swift decline in the quality of food manufactured in food industries! So to sum it up, our food industries have utterly failed to deliver the quality of food that can make us strong enough to combat the raising challenges of this world.
This post, will be infant-specific. So lets talk about our little babies who are our biggest point of concern.
I have generally witnessed parents feeding their little ones with these commercial baby foods, not realizing the damage they can cause to your baby in the upcoming years. Let’s have an insight into how these commercial baby foods are prepared in the food industries. In order to reduce the costs, manufacturers replace the real food with water and thickening agents or starches. The starches used in these packaged foods are refined rice, refined corn and refined wheat. These substances are completely devoid of the outer layers of the grain, with added preservatives along with bleach which is commonly added during processing phase. The point to be noted in here is, that the refining of any grain results in reducing its vitamins and protein entirely. Moreover during the process of pasteurization, most of the beneficial nutrients are also lost. So even if the packaged food states “organic”, its nutritional value is not even close to non-organic food that you would prepare yourself at home. This is actually why so many commercial baby foods are ‘fortified’. The food has been cooked to death – literally! Now that the poor food has lost its nutrients in its entirety, manufacturer has to add synthetic vitamins and minerals to get the nutrition of the food back. The act of doing so, provides an illusion of meeting the benchmark standards. Many among us are deluded by the thought of adding additional vitamins! We believe that vitamins are vitamins afterall, right? It doesn’t really matter whether they’re inherent in the food itself or added afterwards. Such an ignorant perception this is! The problem with synthetic vitamins is that they are not as bioavailable as naturally occurring vitamins. In simpler words, they don’t get absorbed by your baby’s body that easily. On top of this, these baby foods are often high in arsenic and other metals, it’s then further mixed in water that most likely contains fluoride. And not to forget that baby foods also contain GMOs i.e. Genetically Modified Organisms. They are literally baby junk foods and preparing your children to not want real food, which is even scarier. If you buy a pound of bananas and compare it to the price they charge us for a pound of baby food you will realize that you actually save a lot of money buying fresh foods as well and this doesn’t take into consideration the fillers and preservatives in the food. Cut a kiwi in half and feed it to your baby with a spoon. Steam some veggies. Mash them up. Babies love avocados and they are an excellent starter food for babies. Feed your children real food from the beginning. Put an end to this overrated business of commercial foods. They are poisoning your little ones. Save them now. Raise them with real food so that they can compete in this fierce race of ever-growing challenges.
Much of the information stated in here has been retrieved from a popular Instagram account:
Do surf for more information in this context and remember;
You are what you eat! So be very mindful of what you eat!
Much love and prayers.


Every few months, someone releases a scientific study that sheds some light on the difference between the eating habits of thin people and heavy people. Each time one of these is released, one of the points made seems to be this great revelation that can be part of the miracle of fat loss, namely: Chew Your Food Slowly. But didn’t your mother tell you this over and over when you were a child and first learning how to eat?
Yes she did. You should have listened to her!
Every study that has been done comparing the eating habits of thin people versus overweight people comes to the same conclusions, that overweight people have bad eating behaviors and didn’t listen to their mom. Or, they just completely forgot the advice mom gave them.
Overweight people, for the most part, tend to:
– Eat faster
– Put more food in their mouth at once
– Chew their food less before they swallow
Thin people, for the most part, tend to:
– Eat slower
– Put less food in their mouth at once
– Chew their food more
What does this mean to you and your weight loss goals? Well, this is one of those “lifestyle change” moments that everyone talks about. Just changing the WAY you eat, which really is just a minor shift, can make a big difference in your overall health. The bottom line is this:
The more time you take to consume your meal, the less calories you are likely to consume.
It’s really that simple. If you eat slower, you will find yourself feeling full faster than if you eat fast. The main reason for this is that the full feeling signal your stomach sends to your brain has a delay built in. If you eat too fast, when your stomach finally gets around to sending that signal to the brain, you are overloaded.
Here is even more good news! There are foods that actually make you feel fuller faster. Some of these foods include:
– Chick Peas
– Red beans
– Green beans
If you don’t like any of the above foods, you also have the option of choosing foods that will force you to chew slower, thereby slowing down the whole eating process, and once again, helping you to lose weight over time. These foods include:
– Lean Meats
– Salad Vegetables and Greens
As you can see, your mom was right. If you chew your food slowly and slow down the whole eating process, you will find yourself one step closer to your weight loss goals. Amazingly, mom was giving you diet advice even when you were a toddler.


Welcome to Italian Village Pizza
Originating in New York and New Jersey in the 1970’s, Italian Village has Re-Located its successful Italian restaurant into the Central Florida area in the early 1990’s. Italian Village has quickly gained the reputation as a top quality Italian restaurant. Just like New York and New Jersey has in the past, Italian Village is now enjoyed by the fine residents of Casselberry and neighboring communities!
Italian Village has grown to be a top-notch Italian Eatery that has gained its great reputation in the community from its excellent food and outstanding service. Our unique chef specials, and our carefully selected menu makes Italian Village your Number One Italian restaurant! Our always fresh ingredients paired up with our original family recipes scream excellence! Whether it’s for a quick bite, or a beautiful family dinner, our friendly staff and our restaurants welcoming ambiance makes Italian Village the definition of the perfect family restaurant!
The Greater Marketplace
1014 State Road 436
Casselberry, FL 32707
Monday - Saturday 10AM - 10PM
Sunday 11AM - 10PM
Dine-In . Take-Out . Delivery . Catering
$1.99 Delivery Charge . Minimum $10.00
Please fill this form for to receive special offers.
We truly appreciate your comments
At Italian Village our motto perfectly describes how we conduct our business; “We are thoughtful in everything we do!”


I got really excited when a couple of friends of mine decided to try “Dragonfly” Brisbane city.
I only heard of it through another blog about brisbanes dumplings and was even more excited when I heard that its all you can eat!
The first impressions on the restaurant were, trendy, cozy, not really a place where you would eat yum cha and the music could have been Asian inspired.
Our expectations were very high for our $18.95 meal.
You got to pick between for baskets at a time – deep fried or steamed.
We were told by the waitress that we weren’t allowed to pick the exact dishes from the menu, they will be sent out randomly to us, which was fine with us because we planed in having every dish once.
So or the first round we got samosas, spring rolls, veggie pot stickers and pork gyoza.
I personally wasn’t expecting samosas at yum cha, but they were still yummy.
The spring rolls were delicious and so far our favorite.
The dough of the pot stickers and gyoza were the same and quite thick and doughy. The fillings were tasteful though.
Onto the next round. Disappointment, as we got exactly the same dishes again.
I didn’t want to have any more deep fried samosas, but we all enjoyed another round of the spring rolls and dumplings.
We were starting to fill up at this point and we were worried we were going to get the same dishes again, so I called the waitress over to adk her to please tell the kitchen to send something different out ( there were still prawn wontons, Sui Mai, pork steam buns and some deep fried puffs to try). She told us again that the kitchen just sends them out randomly but We insisted on her getting us other dishes and she did.
On to the next excitement.
We had prawn wontons, pork steam
Buns, sui mai and more pork gyoza.
The steam buns looked like dumplings and tasted good, then prawn wontons were quite tasty but the sui Mai wasn’t the best I’ve had. Again the dough was heavy and tough.
We were now at our limits and had to give up eating. No deep fried ice cream for us!
The experience was quite fun and exciting, the yum cha not the best I’ve had. I won’t go running back any time soon, only to show more people that would be interested and hungry!
2/5 steamed dumplings – the dough was too heavy and thick, fillings only ok
3/5 deep fried – spring rolls were our favorite although I do not want to be eating deep fried all night and certainly not any more then two samosas!
2/5 service – very slow staff and it took us more then ten minutes to pay because no one was trained to split the bill ( which we didn’t know we weren’t allowed to do)
4/5 price – not bad for what we got!


Spring has sprung! OK, no it hasn’t. It’s still cold, rainy and dark in Paris, but technically it’s March so, I’m no groundhog, but I say spring isn’t far away. While winter comfort food has been fabulous, I am one squash, potato and carrot away from stepping over the veg.
So to lighten things up a bit, I decided to make…well, the problem was I couldn’t decide. A soup? A salad? I wanted to use ingredients I had on hand, namely some leftover winter produce and some new spring flavors that just popped up at the market. Since I couldn’t decide, I opted for a mélange of the two. It’s a soup-er salad if you will. Or, to be more culinarily-correct – and more chic, bien sur – a soup with a fancy “salsa.”
This soup has so much flavor and so many nutrients and it’s easy on the digestive tract. The roughage on top may not be the best thing as far as digestion goes, but it uses all raw, fresh ingredients, mixed together into a lovely band of flavors and adds great texture to the soup.
Feel free to play with the soup filling ingredients based on what you have around, or add your favorite garnish – anything with crunch and flavor will do so be creative ! Here’s my recipe for green soup with arugula salsa. It’s creamy and crunchy, light yet rich, easy to make yet impressive for company and healthy yet flavorful – everyone wins!
Green soup (for one as a meal, or deux as an appetizer or snack)
1 zucchini, chopped (about 1 generous cup)
1 cup greens (your choice - I like spinach, but kale or romaine also work - anything green!)
1/2 cup arugula (leave out a few leaves for garnish)
1 tablespoon lemon juice
1/2 tablespoon white miso
1 avocado (leave 1/4 of it for garnish)
2 tablespoons of fresh herbs - basil, parsley, chives or dill are best
1 tablespoon olive oil
1 stem of celery, chopped
water, depending on how thick or thin you want the soup - I recommend around 1/4 cup so the soup is creamy and thick
*optional: garlic, to taste
a handful of arugula, chopped
1/4 avocado, chopped
1/4 cup cucumber, chopped
2 sun dried tomatoes, chopped
1 teaspoon of chives, chopped
*optional: hemp seeds
Blend all soup ingredients in a Vita-mix until creamy. Top with a large handful of the salsa. East as is or sprinkle with hemp seeds.
‘Twas the night before Christmas and all through the house, not a creature was stirring… Oh, but your stomach is, isn’t it? Your mother’s fruit cake, that extra glass of egg nog at your office Christmas party or one too many fried Hanukah latkes are likely to blame. But have no fear, Rebecook is here!
♫ ♫ Deck the Halls with boughs of … ME!
Oui oui, everyone. My e-Book is officially on Amazon.com for the Kindle! Santé! : Happy Holidays à la Rebecook. Five healthy recipes to ease your digestion during the holiday season
Instead of paying thousands on insurance, doctors appointments or expensive gifts, why not spend just 99cents for full body health ? OK, so perhaps my five recipes won’t cure all diseases, but they will definitely make you feel much better as the holiday season gets into full swing. Just click and order – it’s SO easy, and so are the recipes. They’re all raw, vegan, dairy-free, lactose-free, kosher and delicious (if I may say so moi-self!) And, if you don’t have a kindle, you can just download it
Kindle for Macintosh
Happy Holidays, everyone!
While France may be famous for its haute cuisine (translation: rich foods), I’m trying live la vie de healthy here in Paris. I have no culinary training, no medical degree, a small budget and an even smaller Parisian kitchen. I started Rebecook to show you that anyone, no matter where in the world you are, can eat healthily, quickly, creatively and, most importantly, deliciously. I’ll be sharing my own recipes and also some tricks of the trade from top health professionals and chefs from across the globe. France has taught me the importance of fresh, local, seasonal produce and I've learned to see food as an art and as a pleasure. I hope you will too. Just because you are short on time or on change doesn't mean you need to sacrifice your health. Whether you're cooking for one or deux or your whole family, Rebecook has the recipes for you. Bon appétit!


I made cupcakes for the first time today! 😀 (Yay!)
I always loved them, they look so colorful, and vibrant, and delicious, and happyful.
I was afraid of screwing them up since I’ve never sifted flour (I didn’t know it was so easy 😛 ). I’ve been looking at them for weeks, thinking of how much a beautiful experience it would be to eat them. 😀 Finally today I gathered up the courage and made them for the first time!
I took the recipe from Allrecipes, my favorite site for recipes!
What did I make? Red Velvet Cupcakes! 😀
Here is the process shown:
First, was mixing the batter, to make it smooth, light, and fluffy… This is with added food coloring. 😉
Next, putting the batter into each cupcake holder… That was a little difficult to do since I’m a beginner. I guess it shows. 😛
20 mins later… yay! They look as they should! 😀 Step one, success! 😉
(Although it seems I didn’t put it evenly 😛 Oh well!)
(Emmm, please excuse the state of the oven top, but I was cooking before baking and didn’t clean it yet. 😉 )
So, the frosting next! As I was making it, I thought that the recipe wanted a lot of sugar, but I considered that this is how cupcakes are and did the whole thing.
I put the frosting on top, but I refrained from posting it here because the frosting on top flopped on the cupcake with no shape, and it doesn’t look good. 😛
M. tried one. He liked it, but added that it was a killer, that there was really too much sugar. I told him that’s what the recipe said, that’s what I did, and next time I’ll look up a different recipe.
He couldn’t believe that one recipe could be such a “killer” in sugar, so he went to the pc and see the recipe himself. And…. it seems I made a mistake….Whoops….
The recipe ingredients list is for 30 cupcakes. I made 12. Allrecipes converts immediately the necessary amount… But it seems not the numbers in parentheses. I didn’t know this…. Whoops. So, basically, I used 16 oz. (473 ml) of confectioner’s sugar for 12 cupcakes…!!!! O____O
They really are a “killer”. I ate ONE, and my stomach is in such pain now. 😦 X_X It sits like a rock in your stomach.
While I was mixing the batter, he noticed that I had used the whole bottle of red food coloring, and commented that it was really a lot, but I told him that this is how Red Velvet Cupcakes are. Well… guess what. 😛 That amount was also in parentheses. Whoops. So, half a bottle wasted. 😦 And it was so expensive… 1 oz. red food coloring (which is how much I put in total when I should have put half or less), was 5,50 euros!!! O_O Goodness, Finland is so f$%#ing expensive.
Oh well.! 😉 It was my first time making cupcakes after all. Plus I am a novice cook. 😛 Plus I didn’t know this “bug” in the Allrecipes site. Next time I’ll know!
As a tribute to the wonderful world of cupcakes, I present to you photos that I found off the internet (= no, I did not make these 😛 )
Lets – ee – gooooo! Super Mario!!! 😀
These are so CUTE!!!
Have you started to drool yet? 😀


Understanding the dietary intake of a population requires the investigation of the intake of individual nutrients, but also of foods and contributions of foods to nutrient intakes. Since this is the first study to provide a detailed list of principal food sources of energy and macronutrient intakes in Flemish preschoolers, it can be used to formulate suggestions in order to increase the compliance of nutrient and food intakes with the current recommendations.
Bread, sweet snacks, flavoured milk drinks, milk, and meat products were the top five sources of energy intake among Flemish preschoolers. However, for the bread group, it is noteworthy that this group also contains rolls and croissants, which were often consumed by preschoolers and partly responsible for the important contribution of the bread group to energy, SFA and cholesterol intakes. Also, sweet snacks were major sources of total fat and SFA, and the third important source of simple carbohydrate intakes after flavoured milk drinks and fruit juices.
While spreadable margarine for bread was underconsumed in comparison with the FBDG, it was still the main source of PUFA intakes. Although spreadable fat is an item that might be more prone to underreporting in diaries, the results from the FFQ confirmed that more than one-third of the children never consumed spreadable fat on their bread .
Food sources and nutrient and food adequacy: a basis for evaluating dietary guidelines
When comparing tables 4 & 5, while taking into account the main food sources for those nutrients discussed above (tables 2 & 3), interesting recommendations/guidelines could be formulated in order to pursue the designated nutritional goals. Insufficient nutrient intakes in Flemish preschoolers, should be increased by enhancing the intake of food(group)s that highly contribute to these particular nutrients, but are underconsumed in comparison with the FBDG. In the same way, excessive nutrient intakes should be decreased by reducing the consumption of food(group)s with high contributions to those particular nutrients, though overconsumed in this population.
When looking at the food groups that are underconsumed in comparison with the FBDG (table 4) and taking into account the contributions of these foods to the nutrients being inadequately consumed, it can be concluded that higher intakes of non-sugared beverages (mainly water) could contribute importantly to the increase in water intake. Although an increase in milk intake can contribute to higher fluid intakes, it would also increase the intake of many other nutrients like SFA. Enhancing the daily amount of spreadable margarine for preschoolers' bread and increasing fish intake could contribute importantly to the increase of PUFA intakes.
When looking at the food groups that are overconsumed in comparison with the FBDG (table 5) and taking into account the contributions of these foods to nutrients that exceed the upper intake level, it can be concluded that lower intakes of sweet snacks would lower importantly the SFA and simple carbohydrate intakes among Flemish preschoolers. Also, a decrease in the consumption of sugared drinks and fruit juices would significantly decrease simple carbohydrate intakes. Replacement of flavoured milk drinks by natural milk should for instance be encouraged. The current consumptions of sweet spreads (like jam and chocolate spread) are only a case of concern with regard to the intake of simple sugars, though their contribution to simple sugars is still lower than that from flavoured milk drinks, fruit juices, soft drinks, and sweet snacks. Furthermore, it could be concluded from tables 2 and 3 that a lower consumption of fat-rich cold cuts could help to decrease SFA intakes, given its high contribution and its high consumption in comparison with other products from the 'meat group'. At last, a lower consumption of hard cheese or replacement by low-fat types or cottage cheese could also reduce SFA intakes.
Some limitations should be considered when interpreting or using these results. First of all, it should be underlined that the information collected from these Flemish preschoolers relies upon parents and/or other proxies' capabilities of recall. However, several steps were undertaken in this study to increase the validity of the information (e.g. school staff was involved in the reporting of snacks and lunches consumed during school-time, and great efforts were done to motivate the parents). Nevertheless, it should be noted that the underrepresentation of lower educated parents could result in participation bias warranting caution in generalisation of the current findings.
Second, decisions about food grouping were based on the food groups in our Flemish FBDG and on the judgement of the investigators, which might have implications for the findings. For example, rolls and croissants were classified under bread products according to the main food group classification, however, within the bread food group it is considered as a food item from the residual group. Also, decisions regarding the disaggregating of mixed foods might have consequences for the present results. For example, disaggregating pizza would have given a more realistic estimate of how cheese contributes to nutrient intakes but does not allow for knowing how pizza itself contributes.
Since all days of the week were included in the study, the effect of day of the week could be removed. Unfortunately, it was impossible to correct for seasonal variations, because data was collected during autumn and wintertime. However, in the Belgian National Food Consumption Survey performed in 2004, it was concluded that seasonal variation was limited for nutrient intakes . A possible explanation might be the widespread availability of most foods all year round.
Differences in methodology and ways of grouping foods hamper comparisons with other studies. However, an essential finding that was comparable with other studies investigating the major sources of energy and nutrient intakes among children was the important contribution of fortified foods to children's diets [7, 24].
Finally, caution is necessary when interpreting these results since food composition data do not consider bio-availability of nutrient sources.
Suggestions for future dietary guidelines and policies
From previous studies investigating nutrient and food group adequacies in Flemish preschoolers [3, 4], it could be concluded that preschoolers in Flanders should be recommended a different dietary pattern in order to pursue the designated nutritional goals. More specifically, fibre, iron and vitamin D intakes were well below recommendations, while sodium and saturated fatty acid intakes exceeded tolerable upper intake levels . Furthermore, the percentage of children complying with FBDGs was for most food groups extremely low (ranging from 4% for fluids and vegetables up to 99% for potato intakes) . The current study investigating nutrient sources, additionally revealed some important recommendations in order to increase nutrient and food intake compliances with the current recommendations. However, this study also raised concern about some of the current dietary guidelines, which are discussed below.
Given the fact that whole fat milk is still recommended for children younger than four years old and considering the high SFA contributions of milk products, it could be suggested to replace whole fat milk by half-fat varieties in FBDG for preschoolers. Supply of fat-soluble vitamins could then be compensated by use of margarine on children's bread, which is currently being underconsumed in comparison with the recommendations and which, at the same time, would contribute to higher PUFA intakes. Accordingly, nutritional policies targeted at replacing whole fat milk with another low-fat (e.g. semi-skimmed) variety, should be implemented as key strategy for achieving recommended SFA intake levels in this age group [25, 26].
Furthermore, it should be noted that excessive consumption of fruit juice in infants and children has typically been related to carbohydrate malabsorption , dental caries, and gastrointestinal symptoms such as bloating, diarrhoea, and cramping . More recently, fruit juices have also been blamed as possible contributors to the current childhood obesity epidemic in the US where fruit juices were seen as healthy and convenient replacements of fresh fruits . Therefore, it should be stressed to parents and caregivers that fruit juices should not be used as a replacement for fresh fruits. More importantly, FBDG compilers should re-evaluate fruit juice's grouping as a food that can be consumed with moderation. In the present study, fruit juice consumption is the second highest contributor of simple carbohydrate intakes in preschoolers, therefore, fruit juice should be categorised as a food item from the residual group.
The high intake of fortified biscuits seen in Flemish preschoolers results in an increase of energy, SFA, and simple carbohydrates, all counteradvised in the prevention of certain chronic diseases. Furthermore, a 'habit' of eating biscuits/cakes that is formed during childhood is likely to continue into adulthood [30, 31]. Therefore, children should be recommended to replace sweet snacks by more healthy foods like bread with margarine (combined with low-fat cold cuts or cottage cheese), fruits or certain vegetables (e.g. baby carrots) in order to decrease SFA and simple carbohydrate intakes.
Since this study includes the first comprehensive examination of food sources of nutrients in Flemish preschoolers, it can be used for establishing/revising guidelines for Flemish preschoolers. Though, as the food supply changes, these data will need to be continually updated.


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Ask your spouse how you can support him and nurture him.
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I take these calcium vitamins last since they are the best tasting vitamins in my regimen at the moment.
In fact, many healthy looking cereals are just sugar bombs in disguise.
The beverage is only 10 calories and packs 50mg of caffeine in each serving.
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It’s mini supplements, shakes, bars and protein chips that all fit into your handbag.
She started taking boot camp classes and sought counseling to deal with her emotional issues.
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Those that have had success with it believe it’s the long-awaited miracle cure for weight loss.
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Mamma Maria, comes from beautiful Bari, a the gorgeous old town with a lovely port and tiny cute streets!
Probably the best ambassador we could find to introduce this area as the love for her land is so deep and clear as the blue coastline which embrace this Southern region. There's no place in Puglia she hasn't visited and no recipe she hasn't tried!
When our new mamma will offer you a "quick bite", don't trust her! You'll roll out the door with a 18 course meal and a belly full of handmade taralli, panzerotti, orecchiette alle cime di rapa, handmade bigne' and much more!
What brought Mamma Maria in London? Her son who stepped in a west end theatre as a musician, just image the pride in her eyes on her first time attending a musical in Soho! Since then, each trip to London became a "panzerottata night" with a never ending growing number of friends! Glad to have her (and her panzerotti) now permanently ...and believe us, you don't wan't to miss them!
Welcome on board Mamma Maria!
ORECCHIETTE CON SUGO DI RICOTTA FORTE
250g tomato passata
150g ricotta forte
1 small onion
Extra virgin olive oil
Salt and pepper
Chop the onion and fry until soft. Add the tomato passata, mix well and leave to cook on a low flame for about 10 minutes. Add the ricotta forte and mix well so it blends fully with the sauce, mix well and take off the heat.
Cook the orecchiette in salted water until al dente. When ready, drain, add to the sauce and toss on a low heat, add few leaf of basil. You are now ready to serve up!
IMPEPATA DI COZZE
1,5 kg. of mussels
200 gr. of tomatoes
50 gr. of extra virgin olive oil
a glass of dry white wine
a piece of celery, a carrot
1 red pepper
1 black pepper
8 slices of home made bread
Clean very well the mussels.
Boil the tomatoes in salty water long enough for the skin to peel away before cutting them into pieces on a dish.
Clean all the remaining vegetables, then chop the onion and garlic and place in a pan with olive oil to cook lightly on a low flame.
Put the mussels in the pan and wet them with white wine.
When all the mussels are opened, put the tomatoes and the whole red pepper and cook all together for about 3 minutes.
Meanwhile toast the slices of bread.
At the end of the cooking, take away the red pepper and put the mussels in a plate flavouring them with chopped parsley and a lot of black pepper.
Complete with the slices of bread and a little of extra virgin olive oil.


Sugars and the Gut Microbiome: A Review of the Evidence
The gut microbiome plays an integral role in maintaining overall health but remains an emerging area of research. This includes a focus on how the foods we eat and different dietary components, including sugars, may impact the health and function of our gut microbiome.
The dietitians and nutrition scientists at the Canadian Sugar Institute perform regular reviews of the literature related to sugars and relevant health topics to develop website content based on the highest level of evidence. We are pleased to share new website content discussing the current research on Sugars and the Gut Microbiome, which has been reviewed by an expert in the field Dr. Elena Comelli, PhD (Associate Professor, Department of Nutritional Sciences, University of Toronto).
Overall, the current research suggests that the role of sugars on the microbiome, especially in humans, is not fully understood and remains an increasing area of research interest. For optimal gut health, it is important to incorporate a dietary pattern rich in fibre, fruits, vegetables, legumes, whole grains, and sometimes selected probiotics based on specific needs. Further research, especially in humans, is needed to gain a better understanding of the impacts that sugars or low-calorie sweeteners may have on the gut microbiome.


7-10 September, 2017
25th International Food Products & Processing Technologies
TUYAP Fair and Exhibition Center
Our new adress will be TUYAP Exhibion and Fair Center between 7-10 September!
The largest and most successful food and drink exhibition in Turkey. The event features over 360 exhibitors annually.
WorldFood Istanbul is the largest and most successful food and drink exhibition in Turkey. The event annually attracts over 360 domestic and international food producers, who converge in Istanbul to network, negotiate and conclude business with Turkey’s food industry buyers.
Russia announces partial lifting of Turkish..
14 October 2016
Will Russia lift its Turkish food embargo i..
12 October 2016
What do you need to know about Halal certif..
06 October 2016
Ingredients Turkey is a specialised section for ingredients suppliers and consumers. Held within WorldFood Istanbul, the section provides visitors with a wider platform of potential business partners.
NEW ColdChain Eurasia– the region’s first dedicated event for the cold chain industry.


Chocolate cake with with crust sections, sugar and color candy sprinkles decorating top. Isolated on a white background.
Copyright: Stephane Tougard
appetizing, baked, bread, brown, cake, caloric, calories, candy, carbohydrates, chocolate, color, colorful, colors, confectionery, craving, crust, decorated, decorations, delectable, delicious, dessert, diet, dish, dough, eat, edible, enjoy, fattening, feed, flavor, food, gratification, house, indulgence, inviting, irresistible, isolated, pastry, plate, pleasure, powdery, rich, savory, sinful, snack, sprinkles, sugar, sweet, tantalizing, tasty, tempting, treat, unhealthy, waffle, white, whole, yummy
- 4096x6144px or 13.6″x20.4″ @ 300 DPI (6.74MB) (Download from Dreamstime)
More Images from Food Drink, Free Images Category


Although most prominent for its overhaul of national healthcare insurance rules, as part of its overall dedication to the improvement of American health, the Patient Protection and Affordable Care Act (“ACA”) also mandated regulations governing food labeling requirements in an effort to promote conscious, and hopefully healthier, food choices by American consumers. As its core directive on this issue, the ACA required the posting of calorie and other nutrition information for food items sold at restaurants and similar retail food establishments that are part of a chain of twenty (20) or more locations doing business under the same name and offering the same or substantially similar menu items. Similarly, subject to certain exceptions, all vending machine operators who own or operate more than 20 vending machines must disclose the calorie information for their goods.
On November 25, 2014, the United States Food and Drug Administration (“FDA”) finally released its regulations implementing the ACA’s nutrition labeling provisions. (See 21 CFR Parts 11 and 101, final rules to be published December 1, 2014) Until official publication of the rules, you can access a copy of the FDA’s guidance here now: https://s3.amazonaws.com/public-inspection.federalregister.gov/2014-27833.pdf. The new FDA rules do a number of things, including:
- Declares the types of establishments that are subject to the rules (watch out, there are some potentially surprising inclusions, such as movie theatres and bakeries);
- Establishes what foods are subject to the nutrition labeling requirements;
- Requires menus and menu boards to list calorie information and suggested daily caloric intake information;
- Requires operators to maintain basic written nutrition information for standard menu items and provide them at a consumer’s request;
- Establishes guidelines for determining and substantiating the nutrient content of menu items;
- Establishes methods of compliance for vending machine operators;
- Establishes terms and conditions for voluntary compliance by restaurants or similar retail food outlets that would not otherwise be subject to mandatory compliance with the rules
The new rules go into effect for covered restaurants on December 1, 2015, and for covered vending machines on December 1, 2016. If you have questions about whether your business must comply or how to implement the new rules, we are here to help.


The Story of Eddyline: Finding Calm in the Current of Life
Eddyline is about being a comfortable place to stop, relax, and catch up. Eddyline comes from the line separating the fast flowing current in a river from the eddy where the water slows allowing kayakers to stop, rest, catch up, and celebrate their victories. We are a family-friendly, unpretentious and casual brewpub serving wood-fired pizzas and the best craft beers brewed on site.
Fun & Family Friendly: Our pub is the perfect place to come and slow down, meet friends and family, share a tasty meal, and celebrate your daily wins.
Wood-Fired Pizzas and more: We have a wide range of pizzas and sandwiches cooked in our wood-fired oven. In addition we have tasty fresh-made desserts and coffees.
Fresh-Brewed Craft Beers: We brew on site a wide range of Award-Winning Ales & Lagers with a rotating seasonal selection.
Our brewery produces nearly 1000L of Award-Winning Ales and Lagers at a time. We have been commercially brewing for nearly 20 years and have beers ranging from crisp and refreshing lagers to the boldest and hoppiest IPAs!
VChips and Salsa
Corn chips with fresh made tomato salsa (tomato, onion, jalapeno, coriander, garlic)
Spinach Artichoke Dip
A molten blend of cheeses (Parmesan, Brie, Feta & Mozzarella) with spinach and artichoke hearts. Served hot with fresh baked pita. Sub corn chips for pita $10.5
VHummus & Pita Platter
Fresh-made garlic and roasted red capsicum hummus with fresh baked pita. Served with cucumber slices, and carrot sticks. Sub corn chips for pita (no veggies) $9
A light pizza for a starter! Extra virgin olive oil, roasted garlic topped with mozzarella and parmesan
Our fresh baked focaccia bread toasted with garlic & cheeses. Order with a side of hot marinara sauce or Ranch dressing $7
Spinach & Rocket Salad
Blend of fresh spinach and rocket, red onions, mushrooms, roasted red capsicum, sun-dried tomatoes, Parmesan cheese, and our house made pesto-vinaigrette dressing. Small $11
Small - 10.00Large - 15.00
Sandwiches A delicious oven-toasted sandwich made on our fresh baked focaccia bread and toasted in the oven! Served with choice of side house salad or Nelson based Proper Crisps
Chicken & Pesto
Fresh made focaccia bun with smoked chicken breast in a pesto-ranch sauce, artichoke hearts, roasted red capsicums, red onions, topped with mozzarella cheese and toasted.
VHummus & Vege
Fresh made focaccia bun with house made red capsicum hummus, cucumber, tomato, red onion, rocket, feta &mozzarella cheese.
Fresh made focaccia bun with smoked salmon, ricotta cheese, artichoke hearts, roasted red capsicum, cucumbers and rocket then toasted.
Fresh made focaccia bun with pepperoni, prosciutto ham, tomato, red onion, rocket, italian dressing topped with mozzarella cheese and toasted.
Calzones A calzone is a folded pizza stuffed with cheeses, toppings and then baked until the cheeses are molten. Topped with marinara sauce and Parmesan cheese.
Ricotta, feta, mozzarella, pepperoni, diced ham, roasted red capsicums and spicy jalapenos.
Ricotta, mozzarella, Italian sausage, roasted red capsicums, mushroom, fresh spinach, garlic & red onion.
Ricotta, chevre goat cheese, mozzarella, artichoke hearts, roasted red capsicums, kalamata olives and fresh spinach.
Portabello & button mushrooms, roasted garlic, mozzarella, parmesan cheese, marinara sauce and topped with fresh basil.
Artichoke hearts, kalamata olives, prosciutto ham, mushrooms, marina tomato sauce with mozzarella and topped with fresh oregano.
Pepperoni, local Italian sausage, diced ham, marinara sauce, mozzarella & spicy jalapenos
Pineapple, diced ham, mozzarella and your choice of marinara or barbecue sauce.
Rich and creamy roasted garlic alfredo sauce topped with mozzarella, parmesan, fresh spinach and chicken breast.
Barbecue sauce base, mozzarella, chicken breast, roasted red capsicums & red onion.
Lavender & rosemary, chicken breast, olive oil and roasted garlic base, red onions, feta, fresh tomatoes and mozzarella.
Olive oil and roasted garlic base, sliced brie, portabello & button mushrooms, parmesan, and a drizzle of truffle oil.
Olive oil and roasted garlic base, smoked salmon, sliced brie & parmesan, lemon slices & capers. (FYI, some customers may find this pizza to be salty)
Mushrooms, sun-dried tomatoes, roasted red capsicums, spinach, red onions, marinara sauce and mozzarella.
Olive oil & roasted garlic base, prosciutto ham, parmesan, mozzarella, lemon slices and topped with fresh rocket.
A pilsner lager that is crisp and light but with nice maltiness and refreshing hop flavour.
Kaiteriteri Gold Lager
ABV: 5.2%, 18 IBU, 6.7 EBC
A flavourful pilsner with a deep golden color, rich Czech Hop aroma balanced with a solid maltiness that ends with a crisp refreshing finish. Easy drinking but not short on flavour.
ABV 4.9%, 21 IBU, 52.8 EBC
A pirate’s favourite beer: SchwarRtzBier! Puns aside, this multiple Gold medal winning lager is crisp and refreshing while bursting with a rich roastiness.
Low-Tide Pale Ale
ABV 2.5%, 18 IBU, 9.7 EBC
Not all days are for going BIG! When in the mood for something light in ABV but full of flavour our Low Tide Pale Ale is the ticket. Aromatic NZ hops and a nice malty body.
Pozzy Pale Ale
ABV 4.9%, 27 IBU, 10.8 EBC
A distinctive Silver medal winning pale ale with unique flavour and aroma from New Zealand Motueka and Riwaka hops.
ABV 5.0%, 25 IBU, 9.2 EBC
Trail Carver Pale Ale features an exciting blend of classic NZ Wakatu hops with one of the newest US hops, Idaho 7 giving it a crisp citrus-hop aroma balanced by a rich maltiness.
ABV 6.25%, 60 IBU, 13.6 EBC
Our signature IPA born and brewed originally in Colorado but brought over to the shores of New Zealand. A rich, bold, and balanced IPA that like a great classic ride has a bit of everything. This West-Coast American IPA features a half-dozen malts and four great US hops. Big and bold, but not overpowering, leaves you coming back for more!
Summer in the Citra
ABV 6.2%, IBU 45, 15 EBC
We love the juicy hop aromas of the New England style IPAs but feel “hazy is lazy”. This slightly hazy IPA is bursting with Citra, Mosaic, and Simcoe hop aroma with a subdued bitterness and incredible drinkability! Party Time!
High-Tide Double IPA
ABV 8.4%, 63 IBU, 16.4 EBC
Somedays you gotta go big! Our Double IPA is all about easy drinking but bursting with maltiness and punchy aromatic hops including Simcoe and Citra
Hop-Project – Rotating Series
ABV 6.6%, 30 IBU, 9.9 EBC
The NZ Food and Plant Research Hop Breeding Program is releasing new hop varieties to be trialled in beers. Our series of IPA’s shows off some of the great fruity character of the unreleased hop varieties we get to experiment brewing with. Our most recent release is a single-hopped IPA brewed as a juicy New England style IPA with minimal bitterness and bursting with aroma! Currently Hop Project #3 & #4 on tap!
ABV 4.3%, 10 IBU, Purple EBC
Local Boysenberries from our neighborhood farmer are added to a mellow wheat ale late in the fermentation for a crisp and refreshing fruity ale!


MADE IN USA: Our tea is manufactured and packaged in the United States.
GINGER ORANGE PEEL DRIED CARROT: Ginger has been used for centuries to support healthy immunity, digestion, and more. Orange peel contains more vitamin C than the flesh. Carrots contain a variety of nutrients and antioxidants, along with vitamin C, that will boost your immune system.
CAFFEINE FREE: That means you can drink it at nights as well as at mornings and do not worry about insomnia.
ALL NATURAL: This tea does not contain artificial colors or flavors.
SERVINGS: 4 Oz of Ginger Tea Carrot Tea Orange Peel will yield approximately 50-60 cups of tea, depending on brewing measurements.


Rothbury Farms is a fourth generation, family owned and operated business, which has been making a variety of delicious bakery products and snacks since 1923.
Located west of the Grand River in downtown Grand Rapids, Michigan, we began baking fresh pies in 1923. Then, as the depression and the lifting of prohibition combined to cut the demand for pies, we responded to the changing market by shifting our production to bread and other fresh bakery products.
In 1972, we shifted again, this time toward dry wheat-based products, including croutons, stuffing, and bread crumbs, which are currently sold in retail, foodservice, and industrial markets across the United States.
Over the years we have continued to grow our product lines and have also branched out into a variety of snack foods. Today, we continue making what we think are some of the best croutons, breads and snacks around.
We take great pride in what we do and strive to deliver consumer value by using only the highest quality ingredients to create the very best products. We deliver those products, properly priced, without gimmicks, every time. We believe what we do best we do better than any competitor worldwide. As our customer you can expect this kind of value today and in years to come.
At Rothbury Farms, consumer value means using the highest quality ingredients to produce the very best products. It means delivering those products properly priced, without gimmicks, every time. As our customer, you can expect this kind of value.


Taste and fulfillment, or health and nourishment? Like these two realms of eating, we don’t always agree. Through this blog, we explore ways to find a happy medium.
This is our discourse on conscious eating from seed to soul. It is an exploration of the way in which how we eat can improve how we feel. This is a self-fulfilling prophecy, because our happiness and personal well-being translates into compassion for ourselves, for others and for the natural world that feeds us.
We are two sisters (with very different food paradigms) seeking to marry pleasureful eating with healing through food.


"Made straight from home, with plenty love and devotion. A range of tasty infusions from jams to chutneys, oils to pickles. Take your pick or message me for more information"
WHAT PEOPLE SAY
I absolutely loved my first order from Simply Infused. You can see the care put into everything, right down to the packaging. Delivery was great and a lovely hand written note with tips on using the products.
I ordered the Chilli Jam, Mango Chutney, Lemon and Thyme Oil and the Pineapple Jam (first for me and WOW it is a new favourite - highly recommend to all tropical lovers)!
Will definitely be ordering again, thank you Simple Infused!
All products are fantastic but the mango chutney is a game changer!
Best food purchase I’ve ever made, completely improved my what use to be boring meals into ones that are so tasty it’s crazy what a splash of oil can do!
The chutneys are the right balance of sweet and spice and aren’t to chunky which is perfect And to top it off the level of customer service is brilliant, friendly and quick at responding to orders/messages
Definitely will be ordering again!
I ordered an orange marmalade, chilli oil and spiced tomato chutney and was so happy with all of it!
The spiced tomato chutney is perfect for cheese and biscuits and went so well with hone made breaded cheese bites.
The chilli oil is incredibly diverse and can make a nice change to any classic dish. My favourite is to top pizza with it! ...


If you know anyone with a backyard pizza oven, you know both the magic of the environment and the unique culinary experience they deliver. You too can deliver this experience for family and friends from your leader in outside cooking, The Fireplace Showcase!
The Hearthstone Pizza Oven is quick and easy to use. The stainless steel baffle and a thick layer of ceramic fiber insulation retain the heat in the oven. Simply start the fire and you’ll be cooking in about 20 minutes.
The patio oven floor is made from multiple layers of fire bricks, essential for crispy pizza crust. The cooking shelf in front of the oven gives you space to organize and check the progress of your meal. A thermometer is built into the front of every oven. And an assortment of accessories is available to expand the capabilities of your pizza oven.
Our ovens are built to last for years. Using stainless steel and a durable powder coat finish, our ovens are constructed to withstand the heat from inside and the weather outside.
For more information on Hearthstone Pizza Oven, visit The Fireplace Showcase.


What’s on Your Fork?
The panacea that could potentially save billions in annual health care cost isn’t a pill or a new exercise craze – it may be as simple as what you lift on your fork. According to a new study that will be presented at the American Society for Nutrition conference this week, “healthy eating habits could save between $21 billion and $135 billion a year in health care costs.” New research even connects healthy food consumption with mood improvement and relief from depression.
And now the CDC has officially confirmed that the workplace is full of empty calories. Employers, you can do your part by providing healthier options for snacks and company meals. While there may be some initial grumbling when salads replace pizza, or fruits and nuts replace doughnuts, you might also be surprised at how quickly those apples disappear! If it is free, they will come.
Now, that is food for thought!


The Coca-Cola Company announced it’ll be adding a new alcoholic beverage to its portfolio exclusively in the Japanese market. The low-alcohol drink, or Chu-Hi, will be a watered-down mixture of the shōchū spirit plus flavoring. This isn’t the first time Coca-Cola has experimented with flavors and tastes, especially in Japan.
Not all flavors are successful, but the unique flavors deserve a round of applause. Below are five other unusual Coca-Cola products that were released.
Introduced in 1969, Beverly was an Italian apertif. Designed to be consumed before meals and believed to aid digestion, competitors like Campari and San Pellegrino led to its discontinuation in 2009.
In 1985, the 99-year-old company decided it was scrapping its classic Coke recipe for a newer and sweeter version to compete with Pepsi.In blind taste tests, people generally preferred the new recipe compared to the old. But three months after making the switch, the company announced the return of the classic Coca-Cola.
This product was launched to capture the Generation X market in 1993. OK Soda cans had grim-looking illustrations in its ad campaign that responded to the idea that Generation X was cynical and disillusioned. It’s slogan was “Things are going to be ok” and it even had its own manifesto. It was discontinued in 1995.
Coffee in soda? Coca-Cola developed this recipe for two years and finally released the carbonated coffee drink in 2006. It hoped it would tap into the premium coffee markets, but just one year later Blak was discontinued.
After more than a decade of research and development, Coca-Cola launched its first ever soda approved by the FOSHU Japanese food standard. The no-calorie and no-sugar drink contains fiber that will help suppress fat absorption and help moderate blood sugar levels.


I’m a carnivorous milk guzzler. Which is not to say I chomp my way through meat at an abattoir-a-week rate, or that I have a direct pipe feed from the udders of a cow incarcerated in my bathroom. But I, like many people, have a diet built on the foundations of these two key foodstuffs and sweetened by the all-too-occasional egg-bound cake.
Although to be honest, ‘foundation’ is too grand a word for meat in my particular case; for most days pass without my eating meat at all, not so much out of deliberate avoidance as much as a lack of a desirous urge. Becoming a vegetarian for a week would therefore not have been much of a challenge and barely a novelty. Yet becoming a vegan – choosing to forsake all foodstuffs sourced from animals – that would indeed be a challenge, though not, as my diary of my vegan week reveals, for the reasons one might anticipate…
Sunday: V Day -1
In the morning, selflessly finish off a whole half-a-packet of chocolate biscuits which will surely perish or melt or emigrate to Finland were they to be abandoned, alone and unloved on the shelf all week. An inventory of the fridge and cupboards reveals many other dairy-based products which, possessed by a new spirit of abhorring waste, I laboriously work my way through over the course of the day.
In between biscuits, I compile a shopping list of vegan-friendly foods to fill the spaces of those I am dutifully digesting. At the supermarket, I buy enough fruit and veg to start my own East End stall and stock up on soya milk, a yoghurt substitute made from soya, and a dairy-free cheese substitute (which describes itself as “cheddar-like”). This is made, unsurprisingly, from soya. I think I might be eating a lot of soya over the next few days.
In the evening while researching veganism over a cup of hot milky cocoa, I realise for the first time that peanut butter is completely dairy-free. And, incidentally, soya-free. I think I might be eating a lot of peanut butter over the next few days.
Monday: V Day
For my first breakfast, I slosh soya milk over my usual cereal. Am disappointed not to detect any real difference from moo-cow milk other than that soya milk is somewhat thinner. I slurp it all down perfectly happily, and then set to the task of preparing myself a veg and salad wrap for lunch. I get a little carried away in chopping up the vegetables, and end up with so much filling that I cannot wrap the wrap. I shovel some of the contents into a sandwich bag, but there is still too much filling, and the wrap gets torn as I apply brute strength to compel the wrap into wrapping. I finally succeed in keeping the wrap wrapped by wrapping it in a tin foil wrap and can at last head to work.
I get distracted on the walk to work by a succulent line up of cupcakes in the bakery window, and forget to buy soya milk for the office. Have to therefore content myself with a black coffee, but after a few hours I’m salivating for a good cup of tea, which black tea in my books does not constitute. Veganism may demand many sacrifices, but ‘going American’ is not one of them.
During the morning I discover that my Riveta snack bags – a vital working-day fortifier – include milk in, of all things, their spicing. Consequently waste much of my lunch-hour in the supermarket reading the ingredients contained in different types of cracker.
For dinner, a simple sweet potato curry. Simple – until I realise I must have picked up the most acidic sweet potato in the shop, as in the course of my cooking the enamel begins peeling off the bottom of my wok. Must therefore spend most of my cooking time leaning over the stove, picking black flakes out of my dinner. As unappetising as it looked, it would take something rather more catastrophic than shrapnel raining into my food to convince me to cook two meals of an evening, so I determined to have my curry, even with the added zest of bits of wok.
Tuesday: V Day +1
Porridge for breakfast, made with water. Find it far too thin and, well, watery. Cannot improve the taste with a dash of honey as honey, being made by animals even if it is not derived from the animals themselves, is off limits. I begin to ponder whether one can ever argue for exceptions in veganism: if I could prove that a particular little bee, let’s call him Ian, was only too happy to offer up his honey to sweeten the lives of mankind; if I could prove that making honey for humans was Ian’s sole raison d’être – would I be allowed to pour his honey on my porridge?
The bakery window this morning is filled with doughnuts and buns bursting with thick cream. Thank goodness my soya pudding of the night before had proved a delicious delight.
For dinner I concocted a leek, mushroom and ginger pasta dish without any note-worthy disasters or cooking utensil casualties. The pasta was so good it may become standard fare in my post-vegan life, the same of which cannot be said for my late-evening snack: the tentative nibble of a cracker on which I’d dabbed “cheddar-like” spread. Conclusion: it does taste like cheese. In fact, it tastes so much like cheese that it is too cheesy, and I can only stomach a few crackers before feeling overcome.
Wednesday. V-day +2
I feel like I’m getting into the swing of things now, I’m certainly thinking less about what I’m eating. I have yet to miss meat, and barely miss dairy. The only food I have a real hankering for is milk chocolate.
For dinner I have falafel, which I’d hitherto categorised as one of those foods that one goes out to get but never makes oneself, rather like crisps or a cappuccino. Mashing up the chickpeas in my blunted-with-age blender threatens to take hours, so in the end I decide to make “falafel surprise” instead: that is, falafel with lumpy bits. Since my wok opted for self-destruction rather than serving my vegan cause, I have to fry the falafel in a non non-stick pan. Casting the little chickpea burgers off in a deep sea of oil made turbulent by my persistent prodding seemed to spare both dinner and pan from harm, and although my first attempt did disintegrate into crumbs the rest looked and tasted remarkably like real falafel.
Thursday: V-Day +3
Over breakfast, I notice a mosquito poised on my window blinds. My instinct tells me to kill the beast. While living in China I waged constant war against these blood-sucking liberty-takers, slapping them mercilessly upon sight and decorating my wall with a unique black-and-red pattern of splattered insect. But I suppose as a vegan I shouldn’t kill a living creature. Even one as utterly pointless and evil as a mosquito. So rather than killing the thing – and let’s call the thing Steve – I shooed him out to go and play with Ian the bee.
For lunch, I have left-over falafel from the night before. It’s not quite as good cold as it was hot, but I feel both thrifty and healthy. Double smug points for me.
Dinner’s dish is dhal. The problem with making dhal is that it takes forever, it’s a long waiting game during which you cannot possibly stir the pot constantly but are constantly worried the bottom is burning and thereby ruining one of your few still-functional cooking vessels. Another problem with dhal is that it’s hard to make dhal for one. I ended up with heaps of the stuff, it was as though a swarm of lentils was laying siege to my kitchen. After having a bowlful, I barricaded the rest in my fridge for another day.
Friday: V-Day +4
It’s Freestyle Friday! I have nothing in the fridge for lunch, nothing in the cupboard for tea, and for the first time all week have not looked up any recipes. After four days of learning to think like a vegan, I’m going to head to the supermarket and trust in luck and ingenuity.
The supermarket in question, Waitrose, proved a disappointment. It turns out they don’t offer much by way of meat-free, dairy-free lunch options; even their hummus and falafel based wraps and salads contain milk. Waitrose, ye are on the shame list, if for no other reason than that I expected more from you.
I expected nothing of dinner, which was a meal out with work colleagues. At a pub. Now, I realise the options for vegans are limited in most restaurants, but as pub menus tend to be a who’s who directory of stodgy fare, I seriously doubted whether I’d find anything to eat at all. In the end, there was one option, and only one, and only after I requested for the cheese to be removed: a veggie burger. The real test however came after the mains had been cleared and a couple of the party declared a fancy for dessert. For there was absolutely nothing I could have on the dessert menu – and trust me, I inspected it very thoroughly. I therefore had to sit patiently and sip my tap water as people around me tucked in to the most delicious treacle pudding I’d ever clapped eyes on, knowing that my own dessert – a spot of cheddar-like spread back home, would be nowhere near as satisfying.
The Weekend: V-Days +5 and +6
Before I began this challenge, I had not finally decided whether my ‘vegan week’ would constitute a full week or merely a working week. But by the time the weekend rolled around the fact was unavoidable: I was enjoying my vegan lifestyle. After only a few days, I was feeling healthier than I had in weeks – after all, it’s pretty hard not to eat healthily as a vegan unless you spend an afternoon ploughing your way through a dozen tubs of peanut butter with a tablespoon. The need to cook or prepare almost all my own food made me feel more resourceful, and, after a stern talking to from a vegetarian about the awful consequences of the dairy industry for the health of animals, I was starting to feel ethically more responsible.
But the clincher was, being a vegan wasn’t actually that difficult. Occasional spasms for cake treats aside, I hadn’t missed meat, dairy, or eggs, principally because of this week’s chief revelation: I rather love soya. The hardest part about veganism is finding ready-made food on-the-go, a truth which was hammered home to me as I traipsed from shop to café to shop in hungry despair on Saturday. I will not recount my full arduous hunt for lunch, but suffice to say: M&S Food, you are a surprise entry on the shame list.
Feeling rather triumphant by Sunday evening that my vegan week had gone so well, I set myself one final challenge: I would bake vegan brownies. It was to be my last vegan hoorah, a chocolaty celebration of a plant-based week. Inevitably therefore, it all went wrong. In spite of baking it for twice as long as the recipe suggested, the deceptively simple mix refused to firm up, and when I finally gave up and broke into the crisp surface with a knife I discovered beneath not brownies but a sludge pile.
The kindest adjective my brownies’ appearance garnered at work the next day was “horrible”, but appearances aren’t everything: as with all my other vegan creations of the week, the brownies were surprisingly delicious.