Have you ever seen someone mix two or more food items with each other and think “how in the world do those go together?” Or perhaps you have heard of a well established recipe that sounded utterly unappealing. Well, chances are pretty good that we have all experienced one of those situations. It is also likely that each of us has mixed a combination that someone else thought was kind of weird. I know that I certainly have a couple of combos that have raised a few eyebrows.
My first time meeting my wife’s family I let it slip that I enjoyed eating Spam and peanut butter sandwiches. It doesn’t matter what kind of Spam it is, I will slap it on some bread with peanut butter and enjoy, unless it is a spicy variety…I can’t stand the spicy stuff. Needless to say, my wife’s family chuckled and thought this was kind of odd.
A combo I have both seen and used frequently is scrambled eggs and ketchup. Despite this being a seemingly popular mixture I have had many people express distaste at the mere thought of it. The ratio must be correct to make this one delicious though. It can be all too easy to overdo the ketchup and end up with an extremely salty plate of scrambled eggs.
One I have heard of is pickles on peanut butter toast. Now, I am someone that often operates under the assumption that if two things are good on their own then they must also be good together. So I am definitely in line for this combination, especially if the pickles are the bread and butter kind.
My wife and I both enjoy a Big Mac with macaroni and cheese on it. Not too much macaroni and cheese though, you don’t want the taste of the noodles to dominate. Macaroni and cheese can also be good on a hotdog with some ketchup.
A concoction I have always been interested in trying, but never have due to the intimidating cost of bacon, is bacon and ice cream. It seems to me that this mixture would have sweet and salty taste along the lines of salted caramel. What makes bacon and ice cream sound more appealing is the fact bacon brings more than just saltiness to the table.
When I was a kid I used to like bread pudding but now as an adult I shrink at the thought of eating it. I think this is due to the overall texture of the treat as well as my knowledge of what soggy bread tastes like. I just can’t bring myself to separate my memory of soggy bread from bread pudding. This is likely to the chagrin of my southern relatives.
Chocolate covered bacon sounds exquisite for all the same reasons that bacon and ice cream does. Perhaps I should make it as a Christmas treat partner to my wife’s chocolate covered peanut butter balls. If I can bring myself to pay those bacon prices at the supermarket.
Chocolate covered Jalapeno sound absolutely revolting. You won’t catch me eating this at any time or for any reason.
Peanut butter and fried chicken on the other hand, that you could certainly catch me eating. I would eat it every single day of my life if only it were a bit healthier for me. There is just something about it..maybe the way the peanut butter mixes with the grease from the fried chicken is what does it for me. Perhaps, just perhaps, it is the texture. The smoothness of peanut butter combined with the crispy rigidity of the fried chicken is absolutely delightful.
This post is intended to be a bit lighter in significance in light of recent goings on. I hope it made a few folks smile and that people will feel free to share any of their own favorite odd combinations. If you want to contradict my own opinions, feel free to do so. I know there are plenty of spicy food lovers out there! Thanks for reading and have a great day.


Heavenly Cinnamon Buns
Mix these ingredients in a mixing bowl:
4 cups bread flour
2.5 teaspoons active dry yeast
1/4 cup sugar
3/4 teaspoons salt
In a separate bowl, mix these ingredients together:
1.3 cups milk, warmed
2 eggs, beaten
1/4 cup butter, melted
Combine the wet and dry ingredients and mix about 8 minutes, until it turns into a shiny, little-bit-sticky dough ball. Butter or oil a clean mixing bowl, place the dough inside, cover it with a tea towel or cloth and let it rise in at room temperature for 60 to 90 minutes.
Soften 1/2 cup of butter.
When the dough has risen, dust your counter with a bit of flour, and turn the dough onto the flour. Roll it out into a 3/4" thick rectangle and spread the butter on the dough.
Combine these ingredients in a clean bowl:
1.25 cups brown sugar
2 teaspoons cinnamon
Sprinkle the cinnamon and sugar mixture on the buttered dough, roll it up as tight and as evenly as you can. Now cut the roll in half, then each side in half, then each section in half, and you will have 8 pieces.
Place each piece into the buttered dish, cover it with the buns with a tea towel, preheat your oven to 350F, and let them rise for 30 another minutes.
When they have risen again, pop them into the oven and bake for 30 minutes, or until they are as golden brown as you like them. Take them out of the oven and let them cool on a wire cooling rack for 3 minutes.
When they have cooled a bit, either flip them upside down onto another dish, or let them cool face-up, as is.
Whip or whisk these ingredients together in a clean bowl:
1/2 package cream cheese
3 tablespoons butter
1/2 teaspoon vanilla
1/2 cup icing sugar
Spread on top of your cinnamon buns, then write to me and tell me how much you enjoyed them.
Mix these ingredients together in a mixing bowl with a dough hook attachment.
3 cups white flour
2 cups whole wheat flour
1 cup durum wheat flour
2 heaping tablespoons of sea salt
1 teaspoon of yeast
Add 3 cups of water
Mix beyond combined, about 5 minutes.
Remove the dough hook and the bowl from the mixer and cover the bowl with plastic wrap, beeswax wrap or shower cap and put it somewhere up high for 18-24 hours.
Place your Dutch oven (with the lid on) in your oven, and preheat it to 450F.
Sprinkle a lot of flour onto your counter and using a soft spatula, transfer the very soft and bubbly dough from the bowl to the floured counter. Keeping your hands floured, form the dough into an round shape as best you can.
When the oven is preheated, remove the Dutch oven from the oven, then remove the lid (keep the oven mitt on the lid to remind you that it's hot).
Now, as quickly and gracefully as you can, scoop up the dough with your hands and place it into the Dutch oven.
Put the lid back on and bake for 30 minutes, then remove the lid and bake for another 15 to 30 minutes (or longer, if you like your crust rich, dark and flavorful).
Cool on a wire rack for at least 30 minutes before slicing. I like to cut the loaf in half, place each exposed side down, and slice each half into thick slices.
You will never buy store-bought bread again.


Praxis De-colonial is an online participatory performance devoted to making change and creating organic/ecological matter together.
We need to crush our ideas to share the substance. The gesture of crushing comes from a wooden utensil that African women use to crush grain in a wooden receptacle: the mortar. This gesture requires an effort, it has a beautiful rhythm, often elegant. It is the preliminary to the ritual of the meal. It already prefigures the taste of food and the art of eating and sharing in certain cultures even today.
We invite you to share our ideas, our intellectual, sensitive, aesthetic and political acuity in the service of a gustatory praxis to accompany the de-colonial process that society, groups and the world need. Pélagie and Clara sing the reading of some articles of the “Code Noir” (ref. Louis Sala-Molins, Le Code Noir ou le calvaire de Canaan, 1987) in French, English and Spanish. During this time, it is proposed to the participants to peel onions which will later be used to make a soup.
This soup will have a flavor and a perception that will invite us to the journey of food through the body (collective) and the mind (the world of ideas) towards a process of transformation of materials for a reactivation of the collective conscious sense of change.
The recipe ingredients: 5 onions, 1 large tomato, 1 carrot, salt, pepper, vegetable oil, 2 tablespoons of fresh cream.
During the performance: Come with the onions and peel them during the reading. Take a round-tipped knife to cut off the tail of the onion, then continue peeling them by hand. The leaves of the onions look prettier when peeled by hand.
After the performance: To prepare the onion soup, take a medium saucepan and put 2 tablespoons of oil. As soon as the oil is hot, put the onions in and fry them for 10 min., then add the tomato cut into pieces and the carrot cut into pieces. Stir everything for 5 min. Then add 500 ml of water, cover and boil for 20 – 25 min. Put the soup in the blender, mix, and it’s ready to add the cream. Enjoy the tasting!
Tuesday, 3 November 2020, at 16:00 Leipzig & Brussels / 17:00 Athens / 11:00 (Ohio, USA)


Three meal boxes with original flavors from the Emilia-Romagna region were launched at Fiorellino Laurier in Montreal. The lunch boxes were designed by Emilia-Romagna, Italy and Italian Chamber of Commerce in Canada In cooperation with three local partners: Fiorino restaurantAnd the cooking reserve And the cheese bay.
Clark effect He was tasked with inviting influencers, bloggers and the media for this evening of discovery. All creators have been able to go to Emilia-Romagna and enjoy the meal boxes:
- Emilia’s Pizza from Fiorellino: Emilia’s Pizza is designed with typical authentic ingredients that will transport you to the heart of the region in one bite! Pizza featuring Parmigiano Reggiano DOP, Prosciutto di Parma DOP and Aceto Balsamico di Modena IGP ingredients, all on a Passata di Pomodoro also fresh from Emilia Romagna.
- Emilia-Romagna Flavors from Culinary Reserve : This takeaway box includes two new and tantalizing recipes that subtly highlight authentic regional produce. You can sample a recipe for tagliatelle with melted sauce of Parmigiano Reggiano DOP and Saliccon from Mortadella Bologna IGP and a second recipe for Stuffed Chicken Pillars with Prosciutto di Parma DOP and Parmigiano Reggiano DOP.
- Piadina Romagnola IGP from La Baie des Fromages : In the lunch box you will find three Piadina Romagnola IGP with the following original ingredients: Parmigiano Reggiano DOP, Prosciutto di Parma DOP, Mortadella Bologna IGP and Provolone Valpadana DOP. Piadine Romagnola IGP, the symbol of Romanian gastronomy, must be heated and stuffed with the above-mentioned ingredients. You can then enjoy it comfortably at home. In addition to the ingredients for Piadina Romagnola IGP, you will also find Aceto Balsamico di Modena IGP included in the lunch box.
The meal boxes aim to raise awareness of authentic Emilia-Romagna products among the target audience of millennials, young professionals and young families and to raise awareness of the origins of the 100% original “Made in Emilia-Romagna” ingredients. ‘, and thus make them appreciate the specialties of authentic agri-food. In response to these different criteria, the audience called content creators Clark They were able to take advantage of promotional codes on the occasion of the launch.
Each lunchbox is now available from local partners. For more information, click here.
client: Italian Chamber of Commerce – WINE TRAVEL ITALY
Director of Marketing Communications and Digital Strategy: Sabrina Rosada
Agency : Clark effect
Creative strategist: Manon Luas
User account management: Catherine Bennett
Project manager : Valentine Formentin
Influencers: Gigi at MTL, Dom Cook, Flore, Cassandra, Eat Drink by Carrie, Nathalie, Natacha, Gia, Emilie, Katrina, TPL MOMS


Annabel Karmel comes to BHS
Annabel Karmel MBE is a mother of three, has personally designed the new healthy kids meals range for BHS that kids will love. There's 6 tasty mains, from Spaghetti Bolognaise which has hidden fresh vegetables to the cheesy pasta with broccoli and peas which will provide one of your child's five a day.
There's also 3 health junk food meals to choose from. The beef burger is made from 99% British lean red tractor farm assured minced beef and the chicken nuggets are made from low fat chicken breast.
Don't forget all their main meals include ice cream, a drink, fruit crisps there's even a fun picnic bag to choose all for just £3.95. So now we've done the hard work for you, all's that's left is for your children to enjoy!
For more info and a full menu click here
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I’m really into the dessert smoothies lately, probably because all I really want is ice cream, but I’m trying to eat things that aren’t, like, totally terrible for you. With my blood glucose test (screening for gestational diabetes) tomorrow, I’m trying to load up on good stuff and hope for the best. For that test, you have to fast for 3 hours prior to it, then drink some nasty, sugary stuff and get your blood drawn an hour later. I’m really not looking forward to it. But, if I fail, I have to go back for another, similar test that takes 3 hours, so I REALLY don’t want to do that. I’ve heard that if you don’t eat a ton of dessert-y foods the day before, it can help reduce your chances of a false positive (which is, incidentally, really common).
So, I’m trying not to have dessert-y foods today. Of course, what does that mean I am dying to have? You guessed it: dessert.
I turned to none other than Pinterest to get me through this day, and found this banana bread smoothie which looked promising because it’s dairy free. But then I saw that it required tofu and gagged a little bit. I really, really hate tofu. This is probably a remnant of my vegetarian days, but I think it’s truly disgusting. Unless it’s fried, and then it loses all healthy properties.
So, I modified the recipe. I not only modified it for preferences, but also for what I had in my pantry. We were out of honey AND maple syrup, so I went with brown sugar. (Yes, I just said I was avoiding sugar. One tablespoon in a smoothie before a yoga class is not going to do me in tomorrow. I hope.) This would definitely be healthier and a tad less sweet (which would maybe be a good thing) if I had gone with maple syrup, so I’d recommend that. You could also add a dash of vanilla if you like that sort of thing. I also went with only a little almond butter because that was all we had left (Clearly, we need to go grocery shopping.) and then supplemented walnuts, but had I thought about it, I might have gone with walnuts from the beginning because what is banana bread without walnuts?
Let me just say: This. Smoothie. Was. Amazing. Maybe even better than my previous favorite, the Peanut Butter Perfection Smoothie. It is sweet. It is creamy. It is delicious. It tastes exactly like banana bread. It is packed with calcium, potassium, and protein (plus some good fats with the coconut oil), which will get me through my yoga class that starts in 45 minutes. I am totally sold.
It doesn’t hurt that this smoothie kind of tastes like ice cream, either. Because I really want some ice cream.
Paleo Banana Bread Smoothie
Makes two 16-oz smoothies
-2 cups coconut milk
-2 ripe bananas
-1/2 cup chopped walnuts
-2 tablespoons almond butter
-2 tablespoons coconut oil
-2 tablespoons brown sugar (You can substitute honey or maple syrup, or cut this down by half. It was almost too sweet.)
-1/2 teaspoon cinnamon
-1/2 teaspoon nutmeg
-1/2 teaspoon ginger
Add all ingredients. Blend and enjoy!


Restaurante la mari valencia
paella valenciana true recipe chef amadeo
Before describing our experience, this is how they themselves describe their food: «our gastronomic offer has always been based on fresh and top quality raw materials, resulting in a restaurant of traditional, Mediterranean and market cuisine».
As we said, we went for lunch. We went early, to be able to feed Trizcas and the truth is that it was a good choice, as it was quite full. Thus, they were able to accommodate the three of us and the stroller.
Mizcas ordered casarecce a la sorrentina. It was, without a doubt, the disappointment of the evening. The base of the sorrentina sauce is canned natural or peeled tomato, then onion, basil, mozzarella… and the key is to simmer it for at least an hour. The dish that came out to our table lacked that slow cooking, the tomato «swam» in its juice and its flavor also betrayed that all the aromas and flavors had not been concentrated in a long cooking.
restaurante las 3 huellas (valencia)
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visit the arrocería maribel.el palmar,recommended
The Marina Beach Club complex has different spaces connected to each other with which it aims to respond to new social trends and make the most of leisure time. Restaurants, swimming pool, club, dj’s programming, evening entertainment… all right on the beach.
In Marina Restaurant you will be able to taste Mediterranean dishes, close and of quality. Its menu combines modern and avant-garde cuisine with local cuisine. The specialty is our rice dishes, recommended by Wikipaella, the regulatory body of the authentic paella.
El Portet Restaurant is the seafood restaurant, right on the beach you can enjoy the best Valencian rice dishes of first quality carefully presented, fish, seafood and meats washed down with renowned national and international wines.
Also in the pool area you can enjoy the restaurant service with dishes such as hamburgers or sandwiches, as well as a wide range of drinks and shishas, and the best offer of oriental dishes and sushi from Tatami Japanese Food.
the best croquettes in barcelona
Japanese skewers are the queen of this restaurant, brother of Nozomi, possibly the best Japanese restaurant in Valencia. But they have many other Japanese dishes made on the grill. Carrer dels Tomasos, 18. Information and reservations.
Essence of a traditional bar, in a modern and avant-garde space. Adapted to all kinds of pockets, here they serve tapas with a traditional base and creative touches. Carrer de Xile, 3. Information and reservations.
Sourdough with 100% local produce. The sandwich tastes like a vegetable garden, but they do not forget the modern and different proposals such as their revision of the traditional Almussafes (Topmussafes 2.0 with scrambled eggs, poached onion, ham and cheese). Carrer Riu Nervión, 11. Information and reservations.
Maybe they are unknown to you, but these burgers have earned a place in the hearts of everyone who tries them. In the purest American style, their portions leave no one indifferent. They deserve to be on this list. Carrer de Misser Mascó, 22. Information and reservations.


The InishShor – Colchester, CT
Open Thursday – Sunday 12:00 – 9:00 pm
16 Main Street, Colchester, CT
In addition to our normal menu, we offer constantly changing specials.
Our seafood is delivered fresh daily and prices are based on availability.
We now have a phone! Call us at 860-603-2438
Limited indoor & outdoor seating available.
Check out our Facebook & Instagram for weekly specials and updates!


gundry gut health
The gundry gut is the digestive system in your gut that has been found to be one of the most vulnerable areas of your body and is often neglected and under-treated due to the belief that it’s only a minor issue. That’s simply not true. The gut can be impacted by a number of different conditions and can be impacted by a number of conditions that aren’t necessarily related to your diet.
The gundry gut is a small pouch in your lower abdomen that sits below your navel and is one of the most common symptoms of constipation. It is usually located in the low back and begins just above your hipbones on the underside of your waist. It can be located on the outside of the body’s abdominal wall (behind the rectum), but more often it is located on the inside of the body’s abdominal wall (behind the urogenital canal).
This one is easy, really. Simply eating more fiber-rich foods will help. The more fiber you eat, the more that will sit in the small gundry. The more fiber you eat, the less that can flow up into your intestines and cause you to pass stool. Most of us, at least those of us with a normal or near-normal gut, know this and actually have the habit of eating fiber more often.
For most of us, this is where the term “Fiber Heaven” comes from. This is a real thing. You have gundry gut health. If you’ve read our first article on gundry gut health, you know about gundry gut health, but it’s nice to know that this is a real thing now too.
By the way, gundry gut health doesn’t mean that the digestive organs are “on” more often, it just means that the gut is able to absorb food more efficiently. That means that the organs are working at a higher level in their bodies, which helps them maintain the proper proportions of nutrients they need to be able to keep the body functioning properly. This is a good thing, and it’s one of the reasons why it’s so important to eat fiber.
Gundry Gut Health is another reason why a person should eat fiber. Fiber is a form of complex carbohydrate that has lots of fiber. So when a person eats fiber like this, it helps keep their gut functioning properly. Eating fiber also helps prevent constipation, which is another reason why it’s so important to eat fiber. Fiber also helps prevent disease and helps a person stay healthier.
Gut health is a common reason people say they need to eat fiber. A study by the Mayo Clinic found that people who ate more fiber had fewer diseases like heart disease, inflammatory bowel diseases, and diabetes.
Gut health is also a very important reason why fiber is so important. Fiber helps prevent the bowel from over-working itself, so when you eat fiber, you don’t need as much fiber in your diet. Fiber also helps keep you regular, which is important when your gut is under stress from disease and stress. Fruits and vegetables are great sources of fiber.
Gut health is more than just good food. Fiber can be a real killer for your gut. If you are not getting enough fiber, you can get a real problem with your digestive system. Also, if you are eating a lot of processed foods and not eating enough raw vegetables and fruits, then your gut can suffer too.
Gundry Gut: the term gundry is used to describe a condition most often seen in the gut of people who are suffering from ulcerative colitis and other similar conditions that can cause bowel damage. Some people with the condition have problems with gas, bloating, and diarrhea. It can also cause intestinal cancer. Gut: A full guide to gut health.


The weather can be so unpredictable, that is also something we saw in China. The first day in Yangshuo we enjoyed the sun on a bamboo float on the Yulong river. The next day was a totally different story. The rain kept on pouring out of the sky. Luckily, we had plans to do something indoors. We enrolled for a cooking class at Cloud 9 in the centre of Yangshuo. After two weeks of eating our way through China, it was time to cook something ourselves. I always hear such a great stories about cooking classes while traveling through a country. So I was pretty excited to try it in China. Let’s cook!
Browsing the local market
What do you do before you start cooking? Gather the ingredients, and the best place to do this is the market. Together with two Russian – American participants we headed to the nearby market-hall. This is the place where you can buy almost anything, ranging from traditional products like fish, meat and vegetables to some less traditional products like cats, dogs and cockroaches. Yes, that is also China. Understandably, I skipped that section of the market. At the vegetable stalls our cook showed us the vegetables you can buy in China. Of course, most of them I already knew because we have them in the west too, but some were new. For instance, I had never heard of lotus root. In China this is used to make soup. When I looked at it, I thought it was some kind of potatoe. Whoops!
Buying the ingredients at a local market
Cooking with beer and eggplant
Back in the cooking school we grabbed our aprons and cooking heads. The cook explained to us that we were cooking two local dishes from the Guilin region: beer fish and fried eggplant with garlic and chili. Both simple dishes that you can prepare under 30 minutes. Nice and quick! While my boyfriend focused on the beer fish, I put my attention to the eggplant dish. The cook was pretty strict about the way we had to cut the vegetables for both dishes. The spring onion had to be cut in similar pieces, the eggplant in long pieces and the paprika in some kind of zigzag shape. Then it was time to put all the ingredients in the wok and cook it on high heat. Even the use of the spatula came with guidance from our cook. I shoveled too much. As the cook explained to me, I had to stir the food in the centre of the wok. Obedient as I am, I followed this order. Probably it was good for the taste of the food (I hoped).
After a short 15 minutes of cooking everything was ready. It was time to taste our dishes, the most fun part of the course! My boyfriend focused on his beer fish and I took charge over the eggplant dish. The verdict? So good! Actually I rarely eat eggplant in the Netherlands, but after tasting the fried eggplant in Yangshuo I should eat it more often. To remind myself (and to inspire you) I put the recipe below. Enjoy!
Cooking the beer fish with actual beer!
Recipe: stir-fry eggplant with garlic and chili
Ingredients: 1 eggplant, 4 cloves garlic, 2 strings of spring onion, 1 red paprika, 1 green paprika, wok oil, 1 teaspoon soy sauce, 1 teaspoon sesame oil, cornstarch, half teaspoon sugar, 1 teaspoon chili paste
Utensils: a wok, a teaspoon, a spatula and a big chopping knife. If you have one just like the horror knife in Yangshuo: perfect! If not, any other sharp knife will do the trick.
♦ Cut the eggplant in long pieces and soak it in a bowl with salt and water ♦ Slice the paprikas in strips and the spring onion in equal pieces ♦ Slice the garlic real thin ♦ Put some oil in the wok and turn on the heat wait until the work starts to smoke ♦ Turn the fire down and start baking the eggplant ♦ Add the garlic and the chili paste ♦ Add the paprikas, the cornstarch and a half glass of water ♦ To give it more flavor add the salt, the soy sauce and the sugar ♦ To top it all off, add the spring onion and the pepper and sesame oil.
Tadaa! The fried eggplant with garlic and chili.
More tips for Yangshuo
- The centre of Yangshuo is super touristy, but it is still worth the effort to walk around the famous West Street for one lazy evening. Take a look in the souvenir shops or walk around the market.
- You don’t eat at West Street, but you look for good restaurants in the alleys. We had a lovely vegetarian dinner at Pure Lotus. Check the colorful steamed buns!
- Beside cooking lessons, you could also take a calligraphy class of tai chi lessons in Yangshuo. Plenty of choice for a rainy afternoon in the city.
- And if it is sunny, I strongly suggest you go explore the karst mountains surrounding Yangshuo. So beautiful!
The tourist centre of Yangshuo
Have you ever taken a cooking class abroad?


Hi folks. I need a little info about fast food in Hong Kong. Anyone out there able to help me out? Here's what I need to know
1. How much does a Big Mac cost? (in HKD is fine)
2. How much does an average meal at a stall (dai pai dong) cost? How much would a drink cost?
3. Are food courts common? If so, are they normally local food stalls or western food stals like MacDonalds and KFC?
4. Are there any salad fast food outlets in HK? If so, what are they?
5. How much would you pay for a salad (like Caesar salad or Thai beef salad) from a fast food outlet?


Broccoli sprout powder, which is the richest food source of sulforaphane, sulforaphane is a potent anti-inflammatory compound.
Sulforaphane helps fight cancer, detoxifies the liver, promotes a healthy gut, and is a potent antioxidant.
Broccoli vs broccoli sprouts? Broccoli sprouts contain nearly 100 times more sulforaphane than mature broccoli plants,
100% Broccoli Sprout - Our organic broccoli sprout powder starts out as organic broccoli seeds. They are sprouted for 4-7 days then are immediately frozen and dried through a cold freeze-drying process. This process preserves the Glucoraphanin and active Myrosinase enzyme. As the final step, they are ground to a fine powder and packaged.
- ACTIVE MYROSINASE - Freeze-dried raw to preserve active Myrosinase enzyme. Each batch is 3rd party tested to ensure the myrosinase is active.
- GLUCORAPHANIN (Sulforaphane Glucosinolate) - 3rd Party tested for Glucoraphanin content. Glucoraphanin turns into Sulforaphane when Myrosinase is present and water is added.
- USA GROWN - Sprouted and Freeze-dried in the USA. Certified Organic. Non-GMO.
- EACH JAR - 36 scoops. Each scoop of powder is equivalent to 1/4 cup of fresh organic broccoli sprouts.
- INGREDIENTS - Organic Freeze-dried Whole Broccoli Sprout Powder (includes the sprout and seed portion of the sprout). 100% Pure. No additives. TASTE - Mildly spicy. Similar to fresh broccoli sprouts.
Organic Broccoli Sprout Powder - USA Sprouted For Cats and Dogs
If you are not happy with your product, we will issue a full refund for the purchase (excluding shipping) up to ten days from the date of purchase.


If you have been advised to go on a low residue diet your first question would be, what foods can I eat or not eat? The low residue diet food list (divided into categories) below would be a handy list to refer to when planning your meals.
Meat, Fish, Poultry and Cheese
At the first mention of any diet meat lovers freeze at the thought of having meat removed from the diet. They would be happy to know that meat is included in this low residue diet food list as long as the meats are broiled, roasted or steamed. In other words no fried or grilled meats! Meats (tender), seafood and cheeses allowed in this category include:
Dairy, Eggs, Fats and Oils
While milk and milk products are not usually advised for low residue diets they can be taken as long as the quantities are limited. Only 2 cups a day are allowed for milk and milk products.
Lactose free milk
Breads and Cereals
Most diets restrict the use of refined cereals and breads but with the low residue diet lots of bread and cereal are allowed as long as they do not contain whole grains like bran, oats, dried fruits and nuts and granola.
Refined white bread
Light wheat bread
Fruits and Vegetables
Fruits and vegetables are allowed to some extent. Vegetables that do not have skin or seeds can be eaten if they are cooked or canned. You can also consume cooked or canned fruits if they have the skin (all except for pineapples).
Cooked or canned vegetables without skin or seeds
Vegetable juice with no pulp or seeds
Fruit juices with no pulp
Desserts and Other Sweets
Low residue dieters can eat deserts and sweets if they pay attention to the content. The dishes should not contain fruits and nuts not allowed in the diet.
This low residue diet list is a guide but is not all inclusive. Dieters should let common sense prevail if there are observed foods that are leading to increased bowel movement then stay away from them and record it on your personal list. Some other foods not listed above that are allowed include jellies, honey, syrups, gravies (as long as they are plain) and strained soups. Tea and coffee are also allowed although there has been some controversies about whether these are low residue foods.


Summer weight gain has been always an issue for most of us. We almost go down on our knees when we see colorful, chilled and tasty ice creams to flavored ice cold cocktails. But our weakness tends to stuff our body hugely with sugary substances and fats that lead to weight gain. We can be fit and healthy during summer vacation and could maintain our body weight with ease.
Not a doctor or medication, just a few simple points that will help us out are listed below;
Low calorie ice cream
The perfect way to enjoy summer is through the cone of ice cream stacked with different flavors. Regardless of age and sex, the taste and color of ice creams captivate everyone and we all enjoy it to our utmost delight. However, most of us forget to note the amount of sugar or fat we are consuming. 70% of ice creams are high in sugar content and traces of fat that elevate the weight gain among the people.
Get yourself acquainted with the ingredients of ice cream. Try to buy the ice creams that are less in sugar substances and fats. Limit yourself from consuming daily intake.
Check the drinks
The refreshment drinks such as sweet iced tea, colas, sugary lemonades and other sweet drinks create the similar havoc on our health as the ice creams does. Apart from refreshment, alcoholic cocktails also increase the weight as most of the bar tenders use the sweet corn syrup to make it tastier. The high fructose accumulation in body hinder the insulin production due to which the breakdown and absorption of fructose is limited, resulting in increased blood sugar level, cholesterol and fat in the body.
Try out sparkling water as refreshment. Add mint, lime or citrus fruit to make it tangy. Limit the alcoholic cocktails as daily consumption is going to degrade the health.
Exercise and Food
It is a universal truth that if you keep on stuffing yourself even with high calorie foods and do not involve in exercises, then the high calories would not do any miracle on to your body. They would increase the weight and bring in illness. Do not skip your exercises and watch out for foods. Do not pound on junk foods or snacks that are going to bulge your belly out.
Hope this summer you can keep a tap on the weight gain. You can be looking good and ever green!


When introducing solid foods to your baby, it's important to start with soft, mashed, or pureed foods. Here are a few first foods that are commonly recommended for babies:
Rice cereal: Rice cereal is often the first food introduced to babies because it is easy to digest and has a mild flavor. It can be mixed with breast milk or formula to create a smooth consistency.
Pureed fruits: Once your baby has adjusted to rice cereal, you can begin introducing pureed fruits, such as apples, pears, and bananas. These can be mixed with a little water or breast milk to create a smooth consistency.
Pureed vegetables: After your baby has tried a few different fruits, you can begin introducing pureed vegetables, such as sweet potatoes, peas, and green beans.
Pureed meats: After your baby has tried a variety of fruits and vegetables, you can introduce pureed meats, such as chicken or turkey.
It's important to remember to introduce one food at a time, waiting a few days in between each new food to watch for any potential allergic reactions. It's also a good idea to consult with your pediatrician for guidance on introducing solids to your baby.
It's natural to be anxious about introducing solid foods to your baby, but with a little planning and patience, it can be a fun and rewarding experience for both you and your little one. Just remember to go slowly and pay attention to your baby's cues and reactions to new foods. Happy feeding!


As a Southerner and a barbecue aficionado, I was delighted to stumble upon a real, honest to goodness Southern barbecue joint in San Jose. The atmosphere is right--vintage hole in the wall. That is the first sign of a good barbecue joint, and it lured me in. I stepped out of the car, and smelled the second sign--smoke.
I sat down to two gigantic pork spare ribs that were incredibly tender and smoky, pulled pork that was equally smoky and tender and which I topped with a very nice Carolina sauce from among the available selections, and a bowl of Brunswick stew that was an excellent complement to the meal. I chose the BBQ baked beans as a side, and they were the best I have had anywhere. They clearly spent some time on the grill alongside the pork. This may not be the best pork barbecue and Brunswick stew in the world--that honor goes to Vandy's on West Vine Street in downtown Statesboro, Georgia, but it is in mighty, mighty good, and certainly the best I have found in California. And the ribs are certainly in the discussion for best anywhere.
I was too busy gorging myself on the pork barbecue to sample the beef brisket, but I am definitely going to try it next trip. Stop here next chance you get. You will not be risking much money, your taste buds will be very, very happy, and your belly and backbone won't be bumpin' again for quite awhile.
Hey Paul, I'm still buzzing from that great show Coldblood put out Saturday night. You guys really put Fremont on the map with some wonderful acts. Thanks again! I shall return many more times.Joe, Oroville, CA
We got catering from here for our wedding. The food was delicious! We had an appetizer station with potato grenades (a must-have) and veggie kabobs.
We did chicken, pulled pork, and brisket -- all wonderful -- with Mac and cheese and Cole slaw and salad. The cornbread with honey is fabulous. Everyone raved about the food, which was exactly what we hoped for. Cooks were nice and very professional - kept the hall clean, even by the carving station, and left the kitchen in good order.
We had a bit of a snafu where the catering coordinator was no longer working there the Tuesday before our wedding. Naturally, we had a bit of a freak out. I have to say, the new coordinator tried hard to get up to date on the details and to help us out.
There were some bumps, like cake getting cut and put out a bit early, before we had done "The Cake Cutting," and figuring out who could clear plates off the tables since we used china instead of their usual paper plates, but none of our guests really noticed or cared -- to me, that's more important than having no bumps at all (which I think is impossible). I would definitely eat at the restaurant and would likely use the catering service again, too!Missy G., Mountain View, CA


Ananda Ayurveda Heritage A Holistic Ayurveda Resort
At Ananda Cherai, healthy living is at the core of our lifestyle. Our serene and picturesque retreat is designed to provide a holistic experience that nurtures both the mind and body.
From the moment you step foot on our premises, you will be surrounded by lush greenery, clean air, and a peaceful ambiance that promotes relaxation and rejuvenation. Our dedicated team of wellness experts are committed to helping you achieve optimum health through a variety of activities and programs tailored to your individual needs.
We believe in the power of nutritious food as a foundation for a healthy life. Our culinary team prepares delicious meals using locally sourced organic ingredients, ensuring that every bite is not only flavorful but also packed with essential nutrients.


Price Range : Under $10 ($)
Adress: 400 N 11th St, Rocky Ford, CO 81067
Phone: (719) 254-2451
- list_altTakes ReservationsYes
- credit_cardAccepts Credit CardsYes
- accessibilityGood for KidsYes
- groupGood for GroupsYes
- volume_upNoise LevelQuiet
- local_barAlcoholFull Bar
- transit_enterexitOutdoor SeatingNo
- tvHas TVYes
One of my favorite places I've ever ate. The tacos and enchilada's are second to none. If you ever drive thru southern CO you must eat here. Great service
Stale chips, watery salsa, slow service, not very good food. Didn't get some of the drinks we ordered.
Horrible service. I was ignored because I was not a local. Did not get a single refill on my drink and was charged for an appetizer that I never received. WILL NEVER GO BACK!!!
They served 3/4 of the drinks we ordered with stale chips and watered down salsa. The food was on a plate, over cooked, under seasoned, and served with a matched level of apathy. No refills on liquids or napkins. Any gas station would provide a better experience. Hopefully they figure out a better system soon!
Food is not good it is bland. Before the restaurant moved it was good. The prices are high for the quality. The Chile has little flavor.


I have been using the same Brownie recipe for a couple of years and I'm not sure where I got it from. It's just written on a scrap of paper in my recipe folder. I really like the results I get from this recipe and I sometimes mix it up with a few nuts or some raspberries for a change.
Here's the recipe if you fancy trying them:
150g Plain flour
300g caster sugar
80g Cocoa powder
1 tbsp vanilla extract
1tsp baking powder
0.5 tsp salt
100g good quality dark chocolate
- Preheat the over to 175C (165C for fan ovens) and grease and line a brownie tin.
- Put the butter into a small saucepan and melt, put this to one side to cool.
- Break your chocolate up into smallish pieces.
- Sift your flour, baking powder and cocoa together and mix in the sugar and salt.
- Whisk the eggs together with the vanilla extract and add to the dry ingredients.
- Mix in the slightly cooled butter so you have a batter and then fold in the chocolate pieces.
- Scrape the mixture into the brownie tray and bake for 20-25 minutes.
Its the first time I have baked these in this particular oven and I found that 175C was a bit too high as they weren't as gooey in the middle as I would have liked, although they are still pretty scrummy.
I'm rather looking forward to sitting down later with a brownie, a nice hot cuppa and The Great British Bake Off this evening.


Inspired by this Alabama song, I decided I needed to try my hand at baking a sweet potato pie. You see, contrary to popular belief, I’m not from the South. I’m from the Southwest (some day I gotta blog that whole cultural soapbox, but to put it quickly, I grew up in Bonanza territory, not Gone with the Wind territory). I never had a sweet potato pie growing up in West Texas where pecan pie is king. In fact, the first time I ever had a piece (and the last until I cooked this one) was in upstate New York at a friend’s home.
I looked around and decided to experiment with an amalgamation of recipes I thought sounded good. It worked. Boy, did it work. It plum-knocked-pumpkin-pie-from-the-Christmas-menu worked. Here is what I ended up with.
- 1 large sweet potato (I peeled, cubed and steamed it)
- 1 1/4 cups sugar
- 1/2 stick melted butter
- 2 eggs
- 1 teaspoon vanilla (used some good real Mexican vanilla from our last TX trip)
- 1/4 teaspoon salt (used Kosher)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup milk
- unbaked pie crust (cheated, bought frozen)
- 1/2 cup chopped pecans (thanks, Emmett)
- 1 tablespoon of maple syrup (used Vermont Grade A Medium Amber)
Just throw everything from the potato to the ginger into the bowl and mix thoroughly. Then add the milk and mix.
Pour into the pie pan and smooth out the top. Sprinkle the pecans on top and then drizzle with the maple syrup. Bake at 350 for 35-45 minutes. Let cool for at least 30 minutes (“they” say an hour, but I liked it still good and warm).
It’s worth it for the smell in the house. It’ll make your brain happy.
Here’s how mine looked.


Ciao! Are you as hungry as a horse? Then step into Rallegra! Enjoy the gastronomical experience prepared by our award wining chefs.
Treat your palate with some of our signature dishes and exquisite desserts. Riders are especially encouraged to quench their thirst with our famous Rallegra Coller before choosing from our exciting menu.
So come in for the pasta, but stay for the Cappuccino!
Time: 8.00 am – 8.00 pm (Monday - Friday)
Time: 8.00 am – 7.00 pm (Saturday - Sunday)
Tel : +603 - 8000 8914 (direct line)
Time : 8.00 am – 10:30 am
Time: 10.30 am – 8.00 pm (Monday - Friday)
Time: 10.30 am – 7.00 pm (Saturday - Sunday)


Though Dirt Candy has been my favorite restaurant for a while, I might have recently formed a girl-crush on its Executive Chef Amanda Cohen. Aside from being cute and all, she’s full of vibrant passion and yet still retains a bit of an outspoken edge. But what really does it for me is her take on vegetarian cuisine. While I respect those who adopt the lifestyle for political, ethical, religious, environmental and/or health reasons, I didn’t grow up with any those associations. Honestly, vegetarianism was simply the way I grew up and I didn’t really feel the necessity to question it much in my youth. But contrary to anyone I’ve met before, Chef Cohen became a vegetarian in order to rebel. Yes, you read that right. What a badass! And besides that, her food is still out of this world. Off the current menu, the steamed carrot buns, eggplant fettuccine and especially the fried green tomatoes blew me away. And of course, the staples that I love are still on the menu, including the jalapeno hush puppies, the Portobello mouse, and the crispy tofu. Anyway, to find out more on how I was won over by this petite fireball, check out the interview after the jump.
Your food is so eclectic and doesn’t fall into any one ethnic type. How do you decide what makes it on the plate?
I grew up on all different kinds of food. I’ve lived all over the world at various times and I’m really lucky: I can put all of these influences into one dish. People talk about it a lot as fusion cuisine, but to me it’s just food. It’s not even different kinds of cuisines; it’s what’s available in your neighborhood.
So how then, do you categorize your food? If it’s not fusion, then most people would call it vegetarian. What’s your take?
We think of ourselves as a vegetable restaurant, not just a vegetarian restaurant. We do whatever we can to make vegetables taste really good. A year and a half of working specifically with vegetables, we’ve learned that vegetables are really unique and sometimes don’t have a lot of flavor. So we do whatever we can to bring out the most flavor.
You became a vegetarian at the age of 15. But you clearly didn’t make this change for healthy-related, political or ethical reasons. Why did you become a vegetarian?
All my friends were vegetarians. It was peer pressure. I know…most people have friends that pressure them to drink or smoke. But I had friends who were all vegetarians.
Umm…where was this?
It was in Toronto in the very late eighties and early nineties. Believe it or not, it was the trendy thing to do back then. It was how you rebelled. And I wasn’t really a big meat-eater as a kid, so it wasn’t a big deal. It wasn’t for health or politics. Anyway, I’m not a vegetarian anymore…I eat fish. But that’s mostly because I wanted to be able to experience other foods and styles of cooking at restaurants.
So you became a vegetarian and then became famous for frying Buffalo wings at a diner in Spanish Harlem. Yet you came back to vegetarian cuisines. What made you return to vegetarianism?
Well, when I was making the chicken wings, I was actually vegetarian. So I worked for years at a meat-centric restaurant as a vegetarian and I was really, really lucky that they let me get away with it. But basically, it was many years later that I became inspired to do something about vegetables. I had eaten just one too many vegetable plates at fancy restaurants. I thought to myself, “That’s it. I cannot have another vegetable plate. I just can’t.” I was tired of being charged $40 for a plate of grilled vegetables…done well, but still…grilled vegetables. I was just starting to figure out that there was something missing and there could be more to this kind of food, but I wasn’t yet good enough and my palate wasn’t sophisticated enough. I knew I couldn’t compete with these chefs who do great work with meat when I couldn’t taste it. It wasn’t enough just to read about it anymore. So that’s why I’ve started eating fish.
So what’s your least favorite vegetable plate among those that you’ve tried?
Any grilled vegetable platter that has the Portobello, zucchini and the eggplant…It’s just so boring. You don’t have to go all out like we do here. You just have to try a little.
What’s your favorite vegetable dish?
I’m not a big favorites person, but I like the vinegar potatoes at Grand Sichuan. It blew my mind. The potatoes are half raw and really vinegary and the potatoes have Sichuan peppercorns in them. I’d never had anything like that and I thought, “Wow. Somebody is doing amazing things with vegetables.” I also love a lot of the Thai restaurants that do things like deep-fried watercress.
You don’t seem to be a fan of mock- meat but a lot of people think it’s needed to take the place of an animal protein in a dish. How do you make your meals filling?
It’s not that I don’t like mock meat. I think it has its place. I will eat veggie dogs…I think they’re great. I do think they make a meal more filling, but I think that you can’t do as many exciting things with them. Most restaurants see it as a direct replacement for part of a meat-based dish instead of doing something amazing with the mock-meat. I think in order to make a great meal, just treat vegetables (or grains or beans) with the same respect you give meat. If you put the same energy into cooking vegetables as you do meat, instead of treating them as an after-thought, you will have an amazing, filling dish.
Changing topics a bit, you commented recently about how you don’t think female chefs are being recognized. Who do you think should be recognized?
It’s hard to do a specific with that. I do think that women get overlooked in kitchens a lot and that there’s a boys’ club that is really hard to break into. The culinary world is an elitist place where the focus for the next big thing is on mainstream Italian-based or French-based kitchens. Those are the types of places that tend to be dominated by white men. There are lots of people, not just women, doing interesting things outside of that. You don’t see a lot of ethnic chefs celebrated or vegetarian cooks celebrated. I just think there are so many more chefs out there doing interesting things whom we’ve never even heard of because they aren’t part of this standard kitchen category. So I don’t know their names and I can’t tell you who should be looked at. But I know they are out there.
Speaking of ethnic chefs and chefs who sometimes get too much attention, I read that David Chang asked you to do a food stall for the Lucky Rice Festival. It seems odd, since he’s somewhat notorious for disliking vegetarians. How did this come about?
Well I’m not sure but I think it was because they needed a vegetarian stall. I don’t know if David Chang was part of the planning at all (he was there but I didn’t meet him), but I think they had read that for a while I was doing kimchi donuts, so it piqued their interest. I ended up not being able to do the donuts since I couldn’t fry in that alley-way. We ended up doing the steamed carrot buns that are on the menu now.
What are your plans for the future? Any new restaurants or book deals to look out for?
Right now I’m just trying to get through the day. I want to make the restaurant better. I think we are a great restaurant and that we do a great job every night. But I think we could always do better. There is so much more we could be doing and so much food I want to play with and I want to have more time to get creative before I think about opening a bigger restaurant. I’ve always had a problem with restaurants and chefs that do something sort of well and then go off to the next project. I want to feel more settled here and really put the time in to perfect what I’m doing here before I think about the next thing.
What expectations do you want people to come in with when they come to Dirt Candy?
None. I want people to come in with an open-mind about a different kind of experience. We are a different restaurant. We are small…tiny, really. The temperature is always wrong for the season, we don’t have enough servers because we can’t fit them in. Your server is probably going to be me and I’m going to look messy because I’ve just had some sort of disaster in the kitchen…while I’m in the middle of serving you, I’m also peeling beets and cooking your meal. With the food, I think it’s really different than what you’ll get at any other restaurant. You won’t get your three components on a dish. Instead, you’ll usually get one component done five different ways. You’ll also get really different flavors. I don’t expect everybody to love it, but I hope it sort of opens minds to what could be done. We want to challenge our diners and have dialogues with them. We want to be interactive; all of our servers and cooks are really friendly and we want you to ask them questions. We want you to feel comfortable here and, though I don’t expect you to love it, I do want you to be happy here.


This Modified is powered by alcohol, specifically ethanol, which in and of itself isn’t that unique. What is unique is that the ethanol was manufactured from whey, the remaining waste product from the production of dairy products, specifically cheese. Generally, whey is considered a waste product and is disposed of, typically by pouring it on fields. But, the manufacture of ethanol gives the whey a new more valuable position, and after the alcohol is made the remaining solids are used for animal feeds as they are high in protein, and the remaining pure water is reintroduced to the ecosystem. It’s this type of activity that makes much more sense than growing a food crop to manufacture fuel.


Servings:Makes 6 (2-tablespoon) servings.
Preparation Time:5 minutes
Brighten up a green salad with this garlicky vinaigrette dressing.
Mix all ingredients in small bowl with wire whisk until well blended. Cover.
Refrigerate until ready to use. Whisk dressing before drizzling over salad greens
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.


Alright, welcome to the first CULINARY post of in Nobody Likes November.
This is my great grandmas recipe for twice baked potatoes, hungarian style.
It's really really easy and takes maybe 15 minutes tops.
I don't have any pictures of her recipe, so until I get one, I took this image from another fellow blogger.
Please forgive me, John.
Twice Baked Potatoes (aka Grandma Potatoes)
recipe serves 2
One Large Russet Potato
Salt and Pepper
Old Bay Seasoning
1. Microwave the potato on HIGH for five minutes.
2. Take the potato out. IT WILL BE HOT. You just microwaved it. Use common sense. Cut it in half and scoop out enough potato from the middle that the skin just barely manages to hold together on its own.
3. Put the inside of both halves of the potato in a bowl. Pour in enough milk and butter to make it nice and creamy. you want it to be like mashed potatoes.
4. Pour in loads of old bay so the mashed potatoes are tinted orange. If you don't have Old Bay, sucks for you. Use paprika, but it won't really be the same. add salt and pepper to taste.
5. Scoop half of the mashed potatoes into a skin. Make it nice and fat. Make a foil "boat" for the potato to sit in. How cute. Do the same for the other half and the other shell. Snap a picture, they're just too darn cute.
6. sprinkle on some Parmesan and a little more delicious Old Bay on top of each potato. This will make them deliciouser.
7. Pop them into the toaster oven/real oven (one one of those tray things) and broil them until they're crispy on top. Take them out. Note how there's a hint of crispy and before your fork dives into a pool of fluffy creamy mashed potatoes. Yum yum.
8. (optional) Snap another picture before diving in. They're just too darling.
9. Tell me how you like them. Post the pictures from steps 5 and 8 and post them in a comment to this blog. Yay!
Oh yeah, and share them with your buddies.
forever yours, November on


For years I’ve been wanting to do a robin’s egg themed Easter cake. They’re so popular around this time of year and this year I finally took the opportunity to take on the challenge. Luckily, my Toasted Coconut Easter Cake is a pretty simple cake to bake and decorate and has a big impact!
Toasted Coconut Cake
- Toasted coconut: is the star ingredient in this cake and takes center stage! Toasted coconut is processed in a food processor, then soaked in buttermilk and poured into the batter to ensure coconut flavor in every bite!
- Buttermilk: adds a bit of tanginess and tenderizes the cake. Plus when used with an acidic ingredient, such as baking soda, it produces a fluffy cake, like this one! 😉
- Vanilla extract: helps with flavor.
- All-purpose flour: is the most versatile for baking, and is an excellent choice for cakes that need more structure. 🗒 Note: Protein content can change by brand. The higher in protein the flour is, the more likely the cake will be a bit drier and denser.
- Baking soda: is an acidic ingredient and reacts with the buttermilk in this recipe to produce a fluffy cake.
- Salt: enhances flavor.
- Granulated sugar: flavors the cake but also tenderizes, leavens and caramelizes.
- Unsalted butter: flavors and tenderizes the cake.
- Oil: supplies moisture and tenderness.
- Eggs: emulsifies, leavens and moisturizes.
- Heavy cream: whipped cream helps provide structure to the cake.
American Coconut Buttercream
American buttercream is mostly made up of a mix of butter, shortening and powdered sugar. It’s sweet and fluffy and is easy to add color to and pipe with. Plus, it’s easy to add different flavor options by switching out extracts and emulsions. For my version of American Coconut Buttercream, I used a mix of vanilla extract and coconut emulsion.
How To Crumb Coat Your Cakes
- Add a layer of buttercream to the top of the cake using an offset cake spatula.
- Add a thin layer of buttercream over the sides of the cake using an offset cake spatula.
- Coat the entire cake in a thin layer of buttercream,
- Chill the cake in the refrigerator for at least 30 minutes.
How To Toast Coconut
- Position an oven rack in the center of the oven and heat oven to 350 degrees.
- Line a rimmed baking sheet with parchment paper and spread out coconut on top.
- Bake coconut for 10 to 15 minutes, stirring every 5 minutes. Keep a close eye on the coconut. It can burn quickly.
How To Decorate Toasted Coconut Easter Cake
- Start with a chilled crumb coated cake on a cake turntable.
- Color buttercream in your desired color. I used AmeriColor Wedgewood gel food coloring.
- Apply a generous amount of buttercream to the top of the cake, spreading buttercream all the way out to the edges. You should have excess buttercream hanging off the edges.
- Attach parchment paper circle to an acrylic disc with buttercream and place the acrylic disc (parchment paper down) on top of the cake. Make sure the disc is level and even with the 8-inch round cake board on the bottom of the cake.
- Apply buttercream to the sides of the cake.
- Gently press your cake scraper against the bottom cake board and the top disc and rotate the turntable with your cake scraper to smooth the sides of the cake.
- Add more buttercream to any gaps and repeat the rotation with your turntable and cake scraper.
- Once the cake is smooth, chill in the refrigerator for 30 minutes.
- Using your small offset cake spatula, gently wedge the spatula under the disc and gently rotate the cake turntable until the disc releases.
- Remove parchment paper from the cake.
- Fill any gaps on top of the cake with additional buttercream and smooth out with your cake spatula.
- Make the chocolate speckle mixture by mixing cocoa powder and water together. Start with 1 tablespoon water and add more if needed.
- Using a square headed food only paint brush, dip the brush into the mixture and flick the bristles of the brush near the cake. This can get a little messy so just be warned.
- Top the cake with toasted coconut, and chocolate Easter eggs.
Toasted Coconut Easter Cake Baking Schedule
- Day 1: Toast the coconut and store in an airtight container on the counter.
- Day 2: Bake the cake layers and wrap in plastic wrap. Store in an airtight cake container in the refrigerator.
- Day 3: Prepare buttercream, assemble, decorate and serve the cake.
You May Also Like
- 3 8-inch round cake pans
- Stand mixer
- Hand mixer
- 8-inch round cake board
- Blue gel food coloring
- Cake turntable
- Cake scraper
- 8-inch round acrylic disc or 8-inch round cake board
- Offset cake spatula
- AmeriColor Wedgewood
- Square head food only paint brush
- 1 1/2 cups lightly packed sweetened shredded coconut, toasted
- 1 cup buttermilk, at room temperature
- 2 teaspoon pure vanilla extract
- 2 cups (10 ounces) all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ cups (10.5 ounces) granulated sugar
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup canola oil
- 4 large eggs, at room temperature
- ½ cup heavy cream, cold
COCONUT AMERICAN BUTTERCREAM
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup vegetable shortening
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons coconut emulsion
- 3 to 4 tablespoons water or milk
- 1/4 teaspoon salt
- 2 pounds (about 8 cups) powdered sugar
- 1 tablespoon cocoa powder
- 1 tablespoon, plus 1 teaspoon hot water
- 1 1/2 cups coconut, toasted
- Candy Easter eggs
- Adjust an oven rack the center position and heat oven to 350 degrees. Spray cake pans with nonstick baking spray and set aside.
- In a food processor, add 1 ½ cups toasted coconut and process until finely ground, about 1 minute. In a 2 cup liquid measuring cup, combine processed coconut, buttermilk and vanilla and let sit until softened, about 10 minutes and set aside.
- In a large bowl whisk together the flour, baking soda and salt.
- In a bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on medium-high speed until fluffy, about 7 minutes. Reduce the mixer speed to low and slowly add the oil and mix until combined. Add eggs one at a time mixing on low speed until just combined. Scrape down the sides of the mixer bowl with a rubber spatula as needed. Add the flour mixture in three additions, alternating with the coconut-buttermilk in 2 additions, beginning and ending with the flour mixture. Stop the mixer before the last of the flour mixture has been combined and mix with a rubber spatula by hand to be sure not to over mix the batter.
- In a large bowl, add the heavy cream and beat with a hand mixer, until soft peaks form. Gently fold in the cream to the cake batter.
- Divide the batter among the prepared cake pans and bake for 20 to 25 minutes, or until a cake testers inserted in the center comes out with a few moist crumbs attached, rotating pans halfway through baking.
- Remove cakes from the oven and let cool in their pans for 10 minutes on cooling racks. Invert cakes onto cooling racks and let cool completely.
COCONUT AMERICAN BUTTERCREAM
- In the bowl of an electric mixer, with the paddle attachment attached, cream together the butter, shortening and extract and coconut emulsion.
- Add 2 tablespoons of water or milk, salt, half of the powdered sugar and mix until combined.
- Scrape down the sides of the bowl and on low speed, gradually add the remaining powdered sugar. Add more water or milk if needed. Add blue gel food coloring. Use buttercream right away or cover the a damp cloth to prevent the buttercream from crusting.
- Center one cake layer on an 8-inch cake board and place on a cake turntable. Place about 2/3 cups buttercream on top and spread in an even layer all the way to the edge of the cake. Place the second cake layer on top and apply another 2/3 cups buttercream on top and spread in an even layer out to the edge of the cake. Place the last cake layer on top (bottom side up) and top with about 2 cups buttercream and apply a thin layer of buttercream over the top and sides of the cake, creating a crumb coat. Chill in the refrigerator for 30 minutes.
- Add a couple of drops of AmeriColor Wedgewood gel food coloring in the bowl of remaining buttercream and mix until you achieve the blue color you want.
- Apply a generous amount of buttercream to the top of the chilled crumb coated cake and smooth out with an offset cake spatula. You should have excess buttercream hanging off the edge. Gently place the acrylic disc lined with parchment paper (paper side down) on the top of the cake and press down evenly. Make sure your acrylic disc is lined up with the bottom cake board. Apply more buttercream to the sides of the cake. Using your cake scraper, gently press against the disc and the cake board and rotate the cake turntable and cake scraper. Place excess buttercream back into your buttercream bowl. Fill in any gaps in the buttercream and rotate again until your cake sides are smooth. Place in the refrigerator for another 30 minutes.
- Gently place your cake spatula between the top of the cake and the acrylic disc and rotate the turntable until the acrylic disc releases. Remove the parchment paper and smooth out the top of the cake. Chill the cake while you prepare the cocoa speckles.
- Mix the cocoa powder with hot water to a thick brown liquid. Dip a flat food-only paint brush into the mixture and hold the brush near the cake. Flick the bristles into the direction of the cake until it is covered with brown speckles.
- Arrange toasted coconut on the top center of the cake. Add a few Easter candies on top and serve.
Cake Storage: Cake layers can be stored wrapped in plastic wrap in an airtight cake container stored in the refrigerator.
Assemble cake can be stored at room temperature for up to 1 day or stored in the refrigerator for up to 3 days.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 842Total Fat: 55gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 167mgSodium: 590mgCarbohydrates: 79gFiber: 3gSugar: 47gProtein: 10g
*Nutrition information is an estimate and will vary.*


Milk processing cooperatives
The majority of households in Sariska villages belong to pastoral communities. The number of cattle distributed in this area is enormous – each household has goats, cows and buffaloes, and some also have camels. Each village produces about 18-20 quintals of milk a day. But there is a lack of facilities for optimal production of processed dairy products. Establishing a milk processing cooperative (for the manufacture of milk cakes, ghee-treated butter, etc.) and transportation to the local market will significantly improve community incomes. The estimated cost is as follows: • Small building – INR 898,400 (= EUR 12,000) • Equipment and tools (storage, utensils, refrigerator, solar panels, etc.) – INR 400,000 (= EUR 6,500) • Miscellaneous expenses (eg formation of a « Cooperative or Producer Society » – INR 129 600 (= EUR 1 900) • Total estimate for a milk processing cooperative is INR 1,428,400 (= EUR 20,400) • We initially propose to create at least 4 milk processing cooperatives. Total cost 81 600 EUR.


How to make Caramel Popcorn Becca's Shoppe on Pinterest How to make Caramel Popcorn INGREDIENTS 10 Cups plain popped popcorn 2 cups brown sugar 1/2 cup dark corn syrup (Karo) 1 cup butter 1/2 teaspoon baking soda 1 teaspoon vanilla extract DIRECTIONS Place the popped popcorn into two deep baking pans. You may use roasting pans or disposable roasting pans.Set aside. Preheat the oven to 250 degrees F (120 degrees C). Combine the butter, brown sugar, and corn syrup in a non-stick saucepan. Bring to a boil over medium heat. stirring constantly for 5 minutes. Turn off the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Bake for 1 hour, removing the pans, and giving them each a good stir and break apart every 15 minutes. Allow to cool completely. Serve or store in airtight containers or resealable… View original post 82 more wordsShare this:PinterestTumblrTwitterFacebookLike this:Like Loading... Related Comments are closed.


Lunch & dinner reservations only, please call 0044 131 297 0289.
Bequia, although small in size, holds a culinary reputation that extends far beyond the Caribbean. To dine at The Liming restaurant is to truly enjoy the finest of the island’s rich flavours.
Eat and drink above the Caribbean Sea on our unique sea-top terrace restaurant and tantalise your taste buds with a choice of locally sourced ingredients, including fresh island-picked fruit, aromatic vegetables and the ocean-to-table seafood for which the Caribbean is renowned.
A fresh, vibrant affair, each dish is as pleasing on the eye as it is to the palate, crafted by The Liming’s executive chef and served with an added touch of creative flair. For hotel guests, the dining experience need not be confined to the restaurant. Meals can be served privately within each villa or suite – helping you relax in your own way while sampling the authentic taste of the island.
Passing yachts will also be able to moor at our purpose-built marina within the resort’s grounds, giving everyone on board the chance to experience dining at The Liming.
Please note these are sample menus and are subject to frequent change.


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After proving the health benefits of marine micro algae, Fitoplancton Marino is the first and only company authorized by the health authorities to manufacture, commercialize, and use plankton as nutritional products for human nutrition. The nutritional micro algae they culture are rich in vitamins, antioxidants, omega 3 fatty acids, minerals, and a wide variety of functional compounds including the master antioxidant enzyme Superoxide Dismutase (SOD), all in which improve health and well-being. In addition, these compounds play a preventative role because they reduce the risk factors associated with certain diseases. Their commitment to food quality and safety is reflected by the implementation and certification of ISO 22000 and FSSC standards.
Fitoplancton Marino leads the industry with GMP, FSSC, and ISO-22000 certifications. Their patent-pending, state-of-the-art technology produces a marine phytoplankton with unmatched purity and nutritional value. More
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I remember my love for baking came from my grandma. She was a serious baker and made some seriously good stuff. She is hands-down the one who taught me how to bake from the time I was five years old. The first thing I ever baked were most likely Christmas cookies with her! I believe that is why I love baking so much now.
I also love incorporating nutritionally awesome foods into my life. I take care of my body by running and eating healthy. I like to keep it natural. My biggest loves in life are running, nutrition, and....baking. Oxymoron? A little.
My sensible choice of career is a diet nutritionist but my rendezvous-esk pursuit is to be a baker. As of late, I have seriously been considering switching my sights to baking fully. My hopes are that I can balance the two career paths into one deliciously healthy super job!
I will be baking things that are yummy, healthy, experimental, and standard. That does not mean that it will be completely compromised of the sinful side of things....I bake regular stuff too.
So...I'M REALLY EXCITED TO START POSTING :)


Updated on July 13, 2019
What Can and Can’t be done by food processors and blenders
With sharp blades spinning inside a bowl you would expect a blender and a food processor to have the exact same purpose since they have a similar operating mechanism. Although, they might look alike, they have very different functions and are both very essential tools to have in a kitchen. I am very picky about my kitchen appliances since I have very little storage space and cannot afford to pack my kitchen with too many fancy appliances which I may only use occasionally. I only have the essentials which come in handy with most of the everyday recipes I create to make my work faster and easier. My blender and food processor are both equally precious to me and I couldn’t get rid of either one of them even with the lack of storage space. What I’m trying to say is, if you are thinking about buying one of the two appliances and using it to cover all of your blending and processing requirements, it won’t work.
You can use it in place of a knife to slice, chop, shred or dice vegetables when you want it done accurately, quickly and effortlessly. It usually comes with a set of discs and blades for this purpose. You can also use it for grinding meat and kneading dough if it’s strong enough. It also handles thicker purees better than a blender because of its longer blades and wider size of the bowl. Overall, you can say a food processor is a more versatile tool than a blender.
What can’t a food processor do?
A food processor is not so great at working with liquids. Recipes that involve a large amount of liquid are best left as a task for your blender. A little amount of liquid if added to the food processing bowl is quite alright but anything beyond the fill line marked on the inside of the bowl will result in a huge mess on the counter which you will have to clean later.
A blender might not be able to perform a bunch of functions that a food processor can, but it’s great at what it does and a food processor cannot beat it in this area. It is designed for blending liquids and is great at creating smoothies, soups, frozen drinks, salad dressings and more. With a blender you can achieve smooth consistencies without worrying about any leakages as long as you keep the lid on. The best of the blenders can even crush ice into a blended drink for creamier results.
What can’t a blender do?
A blender requires you to add some liquid to work efficiently. Its blades will not be able to handle solids so well. With only solids in the blending jar, the blades will create an air pocket around it with the food sitting stationary above it without being able to reach into the blades. If you are making smoothies or other frozen drinks, you will need to make sure that you add enough liquid for successful results. Also a blender comes with only a single blade fixed to the jar so it cannot perform a bunch of different functions like the food processors can. It can only be used for blending.
Although both the appliances serve differently, the main purpose of each one is to make your work easier in the kitchen. If your budget allows you, these are both excellent appliances to have in a kitchen. If, however, you have a restricted budget or space, you need to think what type of recipes you normally cook in your kitchen. If you are a fan of smoothies and blended drinks, it’s best to stick to a blender but if you prepare recipes that involve a lot of chopping and slicing, go for a food processor.


James Bond and grub
Ian Fleming said that his "contribution to the art of thriller-writing
has been to attempt the total stimulation of the reader all the way
through, even to his taste buds".
Bond is famous for his love of food, (and alcoholic drinks of course!)
Fleming lavishly describes the food and drink not widely attainable. He
wanted to appeal to the readers senses, and described the meals in the
novels in great detail, often including his favourite brands. In his
recent book, Simon Winder suggested this appealed to British people who
were still on food rations in the post-war era: "the fetishisation of
food in the period of rationing" Winder said along with lots of
sociologically dubious points. Those people feasting on horse and
stinging nettles apparently loved to read about Bond tucking into six
course dinners. This is probably an exaggeration because even today
most people can enjoy Bond's meals, particularly their surroundings.
And even his description of tea and cakes in some Sussex cafe makes
this writers mouth water - and I've never had stinging
nettles on toast in my life. It doesn't matter who you are or where you
come from, everybody is interested in food.
The film Bond, like his literary counterpart, became something of a
know-it-all when it came to food although he did tend to be less matter
of fact on the subject and more of a show-off. "You must forgive me,'
he said. "I take a ridiculous pleasure in what I eat and drink. It
comes partly from being a bachelor, but mostly from a habit of taking a
lot of trouble over details. It's very pernickety and old-maidish
really, but then when I'm working I generally have to eat my meals
alone and it makes them more interesting when one takes the trouble."
James Bond has a serious interest in food. He is not a complete food
snob. He has acquired tastes and loves to eat. He has an expense
account as he travels the world so he can afford to eat very well; he
is "an independent character who knows what he wants and gets it". He
has learnt to appreciate some of the finer (or more expensive things)
in life, such as caviar, especially with with iced vodka.
For the classless oafs like me who wouldn't know, Caviar is the salted
eggs that come from three types of sturgeon fish: Beluga, Osetra and
Sevruga. Eggs from these three fish can only truly be called caviar.
The idea of eating fish eggs is something that will never tempt me but
007 is a big fan.
Beluga Caviar- Produces the largest eggs which are grey and black in
color and is buttery tasting. Best accompanied by Brut Champagne.
Osetra Caviar- This caviar is dark brown and golden yellow in colour.
It has a nutty flavor and is excellent with canapés and
Sevruga Caviar- Although smaller in size, these eggs are dark grey in
colour like Beluga. To serve, use lemon juice to enhance the
Caviar comes from the Caspian Sea. Bond knows his caviar. "North of the
Caspian!" says George Lazenby in On Her Majesty's Secret Service (the
film!) after sampling the Beluga Caviar. One bite and he knows which
part of the sea it came from. Although he did scoop an unfeasibly large
amount for such a small piece of toast!
James Bond prefers simple local food when abroad. Bond loves scrambled
eggs. Fleming loved scrambled eggs and he gave his fictional alter-ego
a taste for them. James Bond will eat them day or night. The author
gives a recipe for "Scrambled eggs James Bond" in his non-fiction work
The recipe is as follows:
12 fresh eggs
6 oz. butter
salt and pepper
Break eggs into a
bowl. Mix with fork and season with salt and pepper. In a small pan
melt 4 oz of butter. Pour eggs and cook over very low heat, whisking
with a small whisk.
When the eggs are
slightly moist and not quite how done, remove pan from heat. Add
remaining butter and continue whisking for 30 seconds, adding the
herbs. Serve on hot buttered toast in individual copper dishes, with
Bond's breakfast usually includes a single egg boiled for precisely 3
1/3 minutes. Unlike most of his countrymen he prefers strong coffee to
tea although he is fond of marmalade. He buys his Norwegian honey,
Cooper's Vintage Oxford marmalade and Tiptree Little Scarlet strawberry
jam at Fortnums. In the novel Thunderball Bond's M inspired health-kick
(M informs 007 his physical exam reveals a furred tongue, elevated
blood pressure and a liver "not palpable," owing to "too much alcohol,
fatty foods and white bread.") is eventually abandoned - "I can't do my
work on carrot juice" - in favour of a hearty breakfast of eggs and
bacon with industrial strength coffee served by his trusty housekeeper
May. Philip Marlowe enjoyed eggs and strong coffee after wandering into
his apartment at 5 in the morning; it seems that Fleming and Raymond
Chandler felt that real men who have just been beaten to a pulp eat
eggs and five cups of coffee so strong you can spread it on toast
before resuming a case.
Bond's breakfast in Istanbul in From Russia With Love is very
different: "The yoghourt, in a blue china bowl, was deep yellow and
with the consistency of thick cream. The green figs, ready peeled, were
bursting with ripeness, and the Turkish coffee was jet black and with
the burned taste that showed it had been freshly ground". Sounds
In Istanbul Kerim Bay suggests a sardine dish that to Bond "tasted like
any other fried sardines", followed by that staple of drunk Britons at
pub closing time on a friday night; the Doner Kebab! Described as "very
young lamb broiled over charcoal with savoury rice. Lots of onions in
it". Luckily Bond didn't drink ten pints of lager and seven
bacardi-breezers with vodka and red-bull before his kebab.
In Moonraker Bond takes dinner in London with M at his private club,
Blades. Fleming describes his meal with great care in some detail.
"I’ve got a mania for really good smoked salmon," said Bond.
Then he pointed down the menu. "Lamb cutlets. The same vegetables as
you, as it’s May. Asparagus with Béarnaise sauce
sounds wonderful. And perhaps a slice of pineapple."
'Bond helped himself to another slice of smoked salmon from the silver
dish beside him. It had the delicate glutinous texture only achieved by
Highland curers-very different from the desiccated products of
Scandinavia. He rolled a wafer-thin slice of brown bread-and-butter
into a cylinder and contemplated it thoughtfully.' For some reason I'm
always reminded of Nigel Tufnel in This Is Spinal Tap unsuccessfully
attempting to make a sandwich with miniarture bread whenever I read
Bond uses food to help him think and freshen him up for a big-night or
card game. I tend to think that if I ate some of his dinners my main
priority would be two anti-acid tablets and a snooze. Bond's own method
when he felt out of shape was described in Thunderball: "A month ago
there wasn’t a week went by but that on at least one day I
couldn’t eat anything for breakfast but a couple of aspirins
and a prairie oyster" [a classic curative involving an egg yolk,
Worcestershire sauce, Tabasco, vinegar and catsup].
On assignment James Bond will eat French langouste, Italian tagliatelle
verdi or American stone crabs and melted butter.
'The meat of the stonecrabs was the tenderest, sweetest shellfish he
had ever tasted. It was perfectly set off by the dry toast and the
slightly burned taste of the melted butter. The champagne seemed to
have the faintest scent of strawberries. It was ice-cold. After each
helping of crab the champagne cleaned the palate for the next. They ate
steadily with absorbtion and hardly exchanged a word until the dish was
Luckily his morning exercise regime and mostly active occupation helps
to work off these calories. The best meal of his life comes in
Goldfinger when he eats stone crabs with melted butter and champagne.
In the book Diamonds Are Forever, Bond tells Tiffany Case that his idea
of a girl is one who can make sauce bernaise as well as love. In
Diamonds Are Forever 007 visits New York and eats lunch at Sardi's
where he has Brizzola. At the 21 Club with Tiffany Case he eats caviar
followed by cutlets with asparagus and mousseline sauce. The next night
Bond eats alone at Voisin's for "two Vodka Martinis, Oeufs Benedict*
and strawberries". In Live And Let Die he visits Harlem with Felix
Leiter and eats Little Neck Clams and Fried Chicken Maryland at Ma
Frazier's on Seventh Avenue.
Classic Oeufs Benedict Recipe*
Few drops of
250 gram Unsalted
butter; to clarify
2 tablespoon Water
teaspoon Lemon juice
and freshly ground pepper
English muffins; split in halfway
4 small Slices
olives; halved and stoned,
; or 4
Poach the eggs: in
a medium pan bring 1l of water to the boil, reduce the heat. The water
should barely tremble. Prepare a bowl of iced water. Break the eggs,
place individually into a cup or small bowl and carefully slide into
the acidulated water. Poach for 2-3 minutes until the white is just
firm. Remove the eggs on a slotted spoon and immediately slip them into
the iced water.
clarify the butter: melt the
butter, leave it to stand for a minute, skim the surface then pour off
the golden oil into a small pan and keep warm. Discard the milk solids
make the Hollandaise sauce:
place the yolks and water in a bowl and whisk together. Now place the
bowl over steaming water in a pan on the stove and whisk the yolk
mixture to 'the ribbon' or until it leaves a trail when it falls from
the whisk. Gradually pour in the warm, clarified butter in a steady
fine stream whisking constantly. Whisk in the lemon juice and season to
taste. Remove the bowl from the heat. In a pan bring a 12cm depth of
water to the boil.
the muffins, place a round
of ham on each and keep warm. Carefully lift the poached eggs out of
the cold water, reheat in the boiling water, drain, dry lightly with
paper and place on the ham. Coat with the Hollandaise sauce, garnish
each with a half olive or piece of truffle and serve immediately.
There are many variations to eggs benedict but most of them are liable
to induce an early heart-attack if you indulge in the dish too often.
Fleming's fondness for high-living and rich foods undoubtedly
contributed to his death at the age of fifty-six.
Noel Coward considered Fleming's own cooking at his Jamaican residence,
Goldeneye, to be inedible so while good food was a big part of his life
and his books he was no Anton Mosimann at home. Some have argued that
our identities are strongly linked to what we eat. Food and eating
occupy a role in a culture that is increasingly fastidious and diverse.
You are what you eat goes the old proverb. If this is the case James
Bond is a bit of a snob. Or perhaps he just has good taste.
Roger Moore's famous quiche in A View To A Kill led to him
becoming spokesman for the British Quiche Council. I grew up wondering
what was in Bond's Café Complet in On Her Majesty's Secret
Service. I'm still wondering. I'll be at The Duck Inn eating Spaghetti
Bolgonese with a bucketful of garlic if anyone knows.
- Jake Speed


Vitamix Perfect Blend Smart Scale & Recipe App, Created by Perfect Company's Patented IoT Platform, Available for Purchase Starting October 6
CLEVELAND, Oct. 6, 2016 / / PRNewswire/ -- Vitamix, the World pioneer in professional-grade mixing equipment for home and industrial use, and Perfect Company, the major developer of kitchen goods, announce a partnership to present revolutionary invention from the kitchen. The Vitamix Perfect Blend(TM) Smart Scale & Recipe App is intended to permit anyone using a Vitamix blender to possess an easy, smooth end-to-end mixing experience in your home - to get delicious blended beverages and food all of the time - and to monitor their supplements such as never before.
With the Vitamix Perfect Blend Smart Scale & Recipe Program, developing a mixed soup, smoothie, dressing or some other combined recipe is simple. Users select a recipe, so adjust it to their desired serving size or quantity of calories, and just pour components into their Vitamix container for exact measurement - the digital container fills up instantly plus also an audible"ding!" Signs when to stop pouring.
The wise scale was made to find even the smallest of components, like a pinch of salt or foliage of spinach to 0.1 g, and exactly measures ingredients like icehockey, kale or berries, that are hard to quantify accurately by quantity. Vitamix Perfect Blend intelligent scale eliminates the requirement for measuring cups and measuring spoons, so less clutter and tidy up, and measuring sticky ingredients such as agave or honey is no more a chore. The fantastic Blend App will start with over 500 chef-tested recipes, such as a particular Vitamix recipe set, with much more recipes being added continuously.
Remaining on track with fitness and health goals is Simplified, as the fantastic Blend App provides meal planning tools, parts individual portions to the consumer's desired variety of calories, and even sends sugar along with other nutrient data to favorite physical fitness programs via Apple Health or Google Fit. Additionally, this helps with portion control so consumers may create just the amount that they need at the moment, or choose to create more for afterwards.
The fantastic Blend App also adheres into the consumer's lifestyle - if vegan, gluten free, dairy-free or anything else - just showing recipes that satisfy the dietary requirements or exceptions they have entered. And sharing recipes from Perfect Blend to family and friends is simple; using one tap they may open your precise recipe inside their Perfect Blend program.
The Fantastic Blend App includes a Digital pantry Which Makes it Simple to find out what can be produced using ingredients available, and to include missing ingredients to get a desirable recipe into a digital shopping list that syncs across the consumer's smart devices so that it may be carried to the grocery shop. Users can also easily share recipes social websites to impress family and friends with new dishes made.
Vitamix Perfect Blend carries a Vitamix-branded Stainless steel PRO smart scale plus a custom-created Vitamix edition of this fantastic Blend App, including a Vitamix-branded port and includes tailored to Vitamix blenders. Vitamix users will have the ability to pick their blender container and model; the program will then produce a habit Perfect Blend encounter constructed for their own grinder.
When an individual blends a recipe, even in the program they'll view a replica of the Vitamix blender using virtual dials showing precisely how to mix, for how long and in which rates to produce amazing consistency. Users may also access and observe tutorial videos about the best way best to use the program.
"Perfect Company's revolutionary IoT platform carries The guesswork from mixing, allowing for simple recipe creation using exact measurement of components, for consistent outcomes," explained Anthony Ciepiel, chief operating officer, Vitamix. "The Vitamix Perfect Blend Smart Scale & Recipe App not merely allows Vitamix owners to recreate yummy blended recipes in home without clutter and tidy up, but in addition, it enables them take control of their wellness as they monitor nutrition details.
It scales any recipe into the desired variety of calories. During our customer research, we all know that Vitamix owners are eager to bring this intuitive and useful technology for their kitchens making it less difficult to make recipes that are more complex. The program also motivates them to successfully attempt new items for their loved ones members and friends. Plus it simply makes cooking more intriguing."
"Top-quality, Higher functionality Vitamix blenders Have been the middle of several modern day kitchens," said Michael Wallace, CEO, Perfect Company. "We are so eager to associate with Vitamix to provide Vitamix owners a completely different approach to utilize their blenders to make even the hardest recipes - things they never imagined they can make - while attaining their dietary objectives."
As the Vitamix Perfect Blend Smart Scale & Recipe Program measures every component in real time around the consumer's smart apparatus, in addition, it displays each component's nutritional info and monitors nutrition for the overall contents of the bean container. The fantastic Blend Program does this for many recipes that are included, but users may also enter favored recipes or experimentation with new inventions, and the program will figure out the nutritional value of any recipe that they make that contains any of those thousands of components found in the program. When an ingredient is lost, they are easily able to add its nutrient information for monitoring.
The Vitamix Perfect Blend Smart Scale & Recipe App Includes a professional standard stainless steel Bluetooth scale (functions as a standalone kitchen ) that steps from 0.1 g around 6 kgs, two smoothie to-go cups, a device rack along with the fantastic Blend Recipe App, that is downloaded on tablet computers and smartphones.
The Vitamix Perfect Blend intelligent accessories and scale can be found for sale at vitamix.com starting October 6 to $99.99 and will be shown and sold during pick Vitamix demonstrations in Costco warehouses starting in October for $79.99. The fantastic Blend App may be downloaded free of start October 6 too, by the Apple App Store Google Play shop and Amazon Kindle app shop.
Around Vitamix The Vitamix family of companies is privately held and family-owned and -managed. Launched in 1921, Vitamix produces high-energy mixing Equipment for home and industrial use. Its commercial client list reads like A"Who is Who" of important Restaurant chains, and gourmet chefs state their Vitamix machines have been as Important to them because their own knives.
From the early 1990s, the Business developed The very first true business blender, sparking the smoothie motion. Vitamix, Whose products are famous worldwide for their functionality, flexibility and simplicity Of usage, continues to win awards for product creation and is a receiver of The president's esteemed"E Star" Award for Exports. Headquartered At Olmsted Township, Ohio, 19 miles from Cleveland, Vitamix blenders have been Engineered and constructed in Northeast Ohio and sold in over 140 nations. To Learn More, please see www.vitamix.com, or see us on Facebook, Instagram or Twitter .


An Introduction to Healthy Meal Planning
One of the most common misconceptions about healthy eating is that it costs too much and is too difficult to plan. This notion is patently false, as healthy eating is actually quite simple and can be tailored to fit virtually any budget; it simply takes a bit of forethought. With that in mind, the Food Bank has already done that part for you; we’ve put in the time, research, and planning so you don’t have to worry about it. Not only that, but we’ve got you covered on some of your costs as well; the boxes provided to you every week contain the basic building blocks for a healthy diet.
The benefits of eating properly cannot be overstated. Your body is a highly sophisticated molecular machine, and like any machine, what you get out of it depends on what you put into it. By putting in the proper diet, you will begin to see noticeable improvements in:
- Your overall health
- Your physical appearance
- Your focus and energy level throughout the day
- Your body’s ability to fight and prevent illness
About This Guide
This guide contains the general structure needed to craft common Foodbank items into a meal plan that is easy, effective, and above all: enjoyable. You may use the provided links to download the full guide in a printer-friendly PDF file.
The five sections are divided up as follows:
- Meal Plan with Additional Shopping List:This section contains a seven day meal plan for four weeks that will serve as the backbone of your diet. It also contains ideas for healthy breakfasts and snacks, as well as an additional shopping list that will help with the ‘Recipes’ section.
- Recipe Ideas: This section contains a selection of healthy recipes that you can make using common Food Bank items and the items listed on the ‘Additional Items Shopping List’.
- Information for Diabetics: This section contains some general health information and nutritional guidelines for people living with type 2 diabetes.
- Carbohydrate Counting: This section contains a list of the carbohydrate content in common items you will receive from the Food Bank.
- Helpful Hints and Resources: This section contains miscellaneous information on other programs and methods that are designed to make healthy meals easier and better tasting.