I find recipes online but often I adapt, modify and re-create them so this chocolate cake is my own creation now. Since I'm not a dedicated low carb blogger and I don't actually count carbs, I just keep an intuitive sense of what I've eating, I don't have carb counts for this cake because I don't actively count carbs. I have a pretty good idea of the carb count of most foods and know when I am in the range I want to be in.
Even when a treat is low-carb I still consider it a treat and not a license to binge. I would estimate the cake alone has roughly 10g carbs per serving but that's just an estimate.
Chocolate Cake-one layer in a square pan but can be sliced in half to make a two-layer cake. I've been working to make this recipe more moist and although I've improved on the original recipe that I found online I think it still needs work. My partner says I am terribly self-critical and that the cake is delicious. I think of it as a work in progress so next time I might reduce the coconut flour by one tablespoon.
3/4 cup cocoa 6 eggs, 2 egg whites
1/2 cup coconut flour 1/2 cup olive oil
2 1/2 tsp baking powder 1/2 cup greek yogurt
pinch salt 1 tsp vanilla
2 cups Splenda
Preheat oven to 325F
Combine the dry ingredients and the liquids separately and then whisk the liquids into the dry. Spread batter in a parchment lined 8x8 inch pan and bake at 325F for 45 minutes or until toothpick comes out clean.
To ice the cake I improvised by melting chocolate and cream together, adding Splenda to taste and later stirring in some cocoa powder. I beat it all in my mixer aiming to get it as smooth as I could, dribbling in a little bit of boiled water.
I am not a food photographer and made no effort to beautify this, as you can see. It generally looks and tastes like real cake though so if you are eating low carb or feeding a diabetic, you could do worse than to try my cake.
Chocolate Cream Cheese Fudge-gooey and best kept frozen.
1 cup heavy cream
4 squares unsweetened chocolate
1 cup Splenda
1 tsp vanilla extract
8 oz cream cheese
Melt the cream, chocolate and Splenda in a suacepan over low heat, stirring to incorporate the sugar well. Add vanilla. Pour the chocolate mixture into a mixing bowl with the cream cheese and beat on high until the mixture is smooth-about 5 minutes. Spread the mixture in a parchment paper lined pan, using a larger pan for thin pieces of fudge or a smaller pan for thick fudge. I used a 9x11 pan and made thin fudge. Refrigerate an hour or more until firm and then lift out the parchment paper and cut the fudge into squares while still on the paper. Place the fudge squares on fresh paper on the original pan and put in the freezer for an hour or two. The fudge keeps best in the fridge or freezer and I store mine in plastic containers. Once the cut up fudge is frozen it is less likely the pieces will stick together or at least they will separate from each other fairly easily.
Some Ramblings About Low Carb and Particularly Sweeteners
My partner and I both love carbohydrates. If I had to pick a favourite food group it would be the breads/cereals group followed by dairy. I've struggled over the years with health and weight issues and before being diagnosed as celiac ate far too many bready things. They never seemed to satiate or satisfy and one piece of bread lead to several pieces, and so it went with anything made with wheat flour, sweet or savoury. I was vegan for several years and I had the same non-satiation problem with the grains and vegetables and beans I lived on. In order to feel full I ate large quantities and I gained weight. I was eating the plant based, low fat, whole grain diet so often recommended for health but I couldn't manage my hunger or my weight. A celiac diagnosis muddied the picture but for a time I experimented with using any non-gluten whole grain and although this addressed the celiac issue it didn't address my weight or my hunger.
Diet can be a very emotionally fraught thing. People feel strongly about the ethics or the health beliefs associated with various diets and although I was once one of those obnoxious vegans who thought anyone eating animal products was misguided about both ethics and health, I am no longer that person.
I have done much research but the field of nutrition is a difficult one. There is much misinformation, confusing information, experts promoting opposite ideals and not much money is put into nutrition research. Big agriculture, the makers of processed foods and sellers of health and fitness products all have something to gain by funding research, publishing the results of limited studies and blocking the publishing of results that don't favour them. I have done my own reading, come to my own conclusions and eat a diet that works for me based on how my body responds and what I believe to be the best information available, the most scientific studies and as usual in life, I also make compromises.
With all of that in mind I eat a low carb diet that is high in saturated fat, moderately high in animal products, and low in carbohydrate with most of my carbohydrates coming from vegetables. I eat grain free both because it is more comfortable for my digestive system and because it is low carbohydrate. My daily food consists of meat, cheese, eggs and vegetables with a small amount of berries and yogurt.
When I bake I use almond or coconut flours. When I need to use a sugar substitute I use Splenda or imitators. People with nut allergies won't be able to use almond flour and may not be able to use coconut flour. Low carb/gluten free baking tends to use more eggs than regular baking so it's not good for those with egg issues either. When it comes to sugar substitutes my ow conclusion is that there is no real evidence (thought plenty of scare tactics and misinformation on the internet) about any of them being unhealthy and it is an error to believe that 'real' sugar is a healthier choice. You may be able to include real sugar in your diet in small amounts with no problems. If you need to lose weight or keep it off you may not. Sugar substitutes vary in their qualities and sugar alcohols give the best results in baking but I am among those who don't tolerate them. They act as a laxative for me and for my partner so I don't use them. We both tolerate Splenda well. The drawback to Splenda is that it does not reproduce the texture that real sugar does. It sweetens but it is terrible for that crispy-chewy texture you want in cookies or brownies. It doesn't powder well either so isn't good for frostings and icings.
Splenda, or sucralose, in powder form is combined with maltodextrin which is an actual sugar, complete with calories and blood sugar spiking abilities. However, it is combined with such a small amount per serving that it is mainly negligible unless you eat a batch of fudge daily.
Most Stevia powders are a mixture of Stevia with xylitol or erythritol, which are the sugar alcohols I mentioned that I don't tolerate. Some brands use inulin, which is a water soluble plant fibre. For me, Stevia tends to have an aftertaste.
Xylitol is a sugar alcohol with that laxative effect being possible. It also has a mouth cooling feel, sort of a minty taste and thus it is often used in toothpaste and sugarless gum. It is toxic to dogs.
Erythritol is popular with most low carb bloggers and recipe developers. It is expensive but functions the most like real sugar in baking. It has the laxative effect for me and for my partner.
Some people are very anti-sweetener and nothing I can write or link to would change their minds. I am not going to even attempt to do so, but am just trying to outline my own choice and the reasons for anyone who is curious. You can find articles to back up any perspective you wish to take. The validity of those articles will vary but we all believe what we want to believe.
Splenda and Maltodextrin
STOP THE PRESSES!!! I tried this recipe today and it's the best I've tried so far. It will be my go-to chocolate cake recipe.


Wholesale Design & Service Egg Cutters and Peelers
If you're looking to stock up your kitchen supply business or enhance your culinary skills， wholesale design and service egg cutters and peelers are a must-have item. These versatile tools can revolutionize the way you prepare and present eggs， saving you time and effort while also enhancing the visual appeal of your dishes.
Egg cutters are a simple yet efficient kitchen gadget that allows you to slice eggs into perfect rounds or wedges with just one swift motion. Whether you're making deviled eggs， garnishing salads， or creating elegant appetizers， an egg cutter will ensure consistent， attractive slices every time. These tools are designed with a stainless steel cutting wire， which effortlessly glides through the egg without causing messy cracks or broken pieces.
Furthermore， egg peelers are another essential tool for every home cook or professional chef. Peeling a hard-boiled egg can be a frustrating task， with bits of shell sticking to the egg white and consuming precious time. An egg peeler eliminates this hassle by effortlessly removing the shell in seconds. These peelers feature a simple design with a rounded end that gently cracks the shell， making it easy to peel off without damaging the perfectly cooked egg inside.
Wholesale design and service egg cutters and peelers offer numerous benefits for both commercial and residential kitchens. For restaurant owners or caterers， these tools can significantly increase efficiency in food preparation. With precise and uniform egg slices， you can assemble beautiful salads or appetizers quickly， allowing you to serve more customers while maintaining high food quality standards. Additionally， the time saved in peeling eggs can be better utilized in other crucial kitchen tasks， improving overall productivity.
As for home cooks， egg cutters and peelers can elevate the presentation of dishes for family meals or gatherings. Deviled eggs or egg salads become more enticing with perfectly shaped slices， impressing both adults and kids alike. Additionally， the effortless peeling eliminates frustrations and ensures a smooth cooking experience， making hard-boiled eggs a stress-free option for salads， sandwiches， or snacks.
When it comes to purchasing wholesale design and service egg cutters and peelers， it's essential to choose a reputable supplier. Look for suppliers that provide robust and durable products made from high-quality materials such as stainless steel or BPA-free plastic. Ensure that the cutting wires are sharp and replaceable， maximizing the longevity of the tool while achieving consistent results.
In conclusion， wholesale design and service egg cutters and peelers are invaluable tools for any kitchen. These tools streamline the preparation process， save time， and enhance the visual appeal of your dishes. By investing in quality egg cutters and peelers， you can elevate your culinary skills or stock your kitchen supply business with products that customers will appreciate. With the help of these versatile tools， you can create stunning and delicious egg dishes effortlessly.


Noni’s Kitchen - On site at Romiglio Ridge Winery & Vineyards
A licensed MICROENTERPRISE HOME KITCHEN
Normal Hours: Sat & Sun: Noon-5:00 PM
GOOCH’S HOMEMADE MEATBALLS ~ 15
Homemade Meatballs (3) Served with Marinara, Topped with Parm and Fresh Basil.
Extra Meatball – 5
HOUSE SALAD – 8
Romaine, Lavender Basalmic Vinaigarette, Goat Cheese, Mandarin Oranges,
CAESAR SALAD – 12
Crisp Hearts of Romaine with Creamy Caesar Dressing, topped with Parm,
Add chicken breast to any salad – 4
PEPPERONI ~ 14
Fresh Flatbread topped with Marinara, Pepperoni and Mozzarella Cheese.
BBQ CHICKEN ~ 14
Fresh Flatbread topped with BBQ Sauce, Mozzarella and Smoked Gouda Cheese, with Red Onion and Cilantro.
CLASSIC MARGHERITA ~ 12
Fresh Flatbread topped with House Marinara, Mozzarella, Parm, Fresh Tomato and Fresh Basil.
Seasoned Flatbread - 6
Fresh Flatbread topped with olive oil, seasonings, and parm.
1651 Scooter Lane, Fallbrook, California 92028, United States
Copyright © 2023 Romiglio Ridge - All Rights Reserved.


My Lovely Spawn love lemonade. And I love to cook, bake and mix. And did I mention that my Lovely Spawn love lemonade? They do. We do.
And I love making things for them and surprising them.
Last year I found a wonderful Ginger Lemonade that we all love, oh so very much, and it is so easy to make. This year I decided to ramp it up and make as many different lemonades as possible. The kids love experimenting.
So, here is the first of many Lemonade Recipes that I hope to bring to you over the Summer Break.
For the recipe please click on ‘More’
Strawberry Lemonade Recipe
- 4 qts water
- 1 to 3 cups sugar (depends on your preference for sweetness or tartness) – I used 1 1/2 cups taking into account that I would be adding sugar to blend the strawberries and the also factoring in the natural sweetness of strawberries.
- PLUS additional 4 tablespoons sugar to blend with strawberries.
- 4 cups lemon juice (I’ve found that 1, 2lb bag of lemons typically gives me 2 cups of lemon juice so I buy 2 bags)
- Approximately 8 – 10 large strawberries (I bought a 32oz container and let the kids finish what was left)
I cobbled this together from a few different recipes and it got the thumbs up from all.
I started with my usual Lemonade Base which makes 1 gallon:
-4 qts. of water
-1 1/2 to 1 3/4 cups of sugar (again for this recipe I used 1 1/2 cups of sugar)
*Reserve 2 cups of water to the side and bring the rest of the water and the sugar to a boil until all of the sugar is dissolved.
Remove from heat.
Juice the lemons.
*I strain the juice to get the seeds out and much of the pulp. The Spawn don’t care for too much pulp.
Cut the leafy tops off of the strawberries and halve them.
Toss the berries into a blender or processor with a cup of reserved water (or as much as you feel is needed – any leftover water just put into the lemonade in the end), 2 tablespoons of sugar and blend until it is liquified.
I liquified my strawberries in 2 batches.
Pour lemon juice and strawberry juice into sugar water base, let cool 15 minutes or so then refrigerate.
Beautiful child loves hers topped with blueberries, red raspberries and a slice of lemon, I mix mine with white wine sometimes and the rest prefer theirs plainly delightful and refreshing.


As any traveler knows, a big part of visiting a foreign land is trying exotic food. Judging by my grandmother’s typewritten notes on her June 1979 Korea trip, she enjoyed practically every aspect of life with her host family in Seoul, including the food:
Food and eating were a riot the first few meals. … After the first couple meals I decided that with their style of eating I was going to get whatever they had, anyway, and so threw timidity to the winds and crossed my fingers that the diarrhea wouldn’t be too terrible.
No word on whether her fear of illness was realized, but I’m guessing it wasn’t. After all, conditions in Korea were, and are, relatively sanitary, and the food can be a bit spicy, but not extremely so.
A typical Korean meal consists of rice, soup, kimchi, and side dishes of meat, fish, and vegetables, and my grandma seemed to like or at least tolerate most of what she was served:
Kimchi isn’t all that bad although the chili spice is different from the New Mexico flavor — but having it three times a day, every day, is hard on the American’s love of variety. … The famous shredded beef cooked over open flame is OK — but all their beef is pretty old cow and somehow the mangled stuff being pushed around on the broiler didn’t improve my appetite. … Most of the vege were cold and spiced until I wondered what I was eating — I liked the seaweed.
However, she did not like the communal style of eating. I must admit, it was a bit shocking to me as well when I first arrived in Korea. Even with so-called family style dining in the U.S., you still have your own plate, so it was a little hard to adjust to not having a plate of my own. Aside from a somewhat irrational fear of germs, on a practical level I found it hard at first to reach and grab food that was spread across the entire table using just my chopsticks and spoon, but I got better at it eventually.
My grandma could use chopsticks, but I’m not sure how well. According to her notes, though, her travel companion, a much younger woman named Joby, could not. Either way, my grandma was not having the communal eating:
I soon learned what to do to avoid having to eat out of the same dish into which everyone else’s chopsticks dipped and to politely refuse the tidbits offered to me on the ends of another’s chopsticks. I simply took one of the very small dishes on which the glass of warm milk (with sugar) was served (never had tea or coffee) and used it to gather (first, if possible) from all the various dishes that I intended to mix with my bowl of rice — then I had enough and the rest could dip and swoop to their hearts’ content and I wouldn’t be licking any chopsticks except my own.
It must have been an interesting sight for her hosts, watching my grandma trying to get at all the food before anyone else did, and then eating off a saucer. No doubt they were also surprised and perhaps inspired by some of the different methods of preparing food my grandma demonstrated:
… the day I poured the warm milk over my rice and added more sugar and some cinnamon gave them stomach curl (turned their stomachs). I explained one of our breakfast favorites of French toast — and the next morning they tried it — and liked it, I guess, for we had it a number of times later.
My grandma seemed to be expressing the American penchant for sweet food at breakfast. But as she soon discovered, traditional Korean food is mostly lacking of sweets in general, whether at breakfast or dessert:
Desserts of pie/cakes/pastries are rare and few between. Usually we were served a small melon — oval shaped, light green-white like a honeydew and fluted like an acorn squash — good but not as sweet as we usually have. Matter of fact sweets as we know them just aren’t. We had a very sweet dessert of one dried persimmon — which had been reconstituted and you drank the very sweet syrup, in which pinon nuts were floating — and then you ate the little cooked persimmon.
Of course, in today’s Korea you can find all the Western-style breakfast foods and desserts you could want, not to mention mountains of candy and chocolate. But the traditional, more subtly flavored treats are still popular. One such treat is rice cake, which, like many Korean delicacies, I didn’t like at first but eventually came to love.
Unfortunately, my grandma did not have time to develop such an affection for rice cakes, and was put off by the fact that the ones she tried came from an outdoor street stall, calling them “terribly tasteless besides being potential poison.”
Overall, I think my grandma was pretty adventurous with her eating in Korea, and although she formed strong opinions, she kept an open mind, and tried everything at least once.


New Take Away in Narre Warren at Food Star Restaurant
New Service: Take Away in Narre Warren Now!
Food Star Narre Warren (All You Can Eat Buffet Restaurant) is pleased to announce that we will now be offering a take away in Narre Warren
during our lunch trade (11:30 am – 3:00 pm). You will have the opportunity to enjoy a select of the delicious dishes from our famous buffet in the comfort of your own home or any other location of your choosing.
With many mouth-watering varieties of food to choose from, including succulent roasts, vegetables, salads, seafood, Asian dishes, soups, finger foods, and a large selection of desires, there’s something for everyone at Food Star Narre Warren. The new take away in Narre Warren
option will allow you to experience our delightful cuisine at a fraction of the cost of dinning in. At a mere $8.50 per large container, which you can fill with any combination of the food on offer in our buffet, take away option represents excellent value for money. Time constraints need no longer be a hindrance to experiencing the amazing buffet at Food Star Narre Warren. Take Away in Narre Warren is Available now at Food Star Narre Warren
. Drop in next time you are passing through the Berwick / Narre Warren area and see for yourself the impressive variety of dishes available. As our take away in Narre Warren service is self-serve, it will be entirely up to you how much or little food you would like to take – so long as it fits in the container, it’s yours! Food Star Narre Warren is committed to providing fresh and delicious food every day and we pride ourselves on the quality of our produce and the skills of our experienced chefs. You will not be disappointed with our new take away in Narre Warren service, the quick, easy and affordable lunch option for the person on the go. Your hunger will be satisfied with little consequence to your bank balance.
Take Away in Narre Warren is Available now at Food Star Narre Warren
We are open for lunch from 11:30 to 3:00 pm, 7 days a week. Simply go tour front counter and let one of our friendly staff members know that you would like to order take away in Narre Warren. They will be more than happy to arrange this for you to your exact specifications. So why not take advantage of this excellent opportunity and get take away from Food Star Narre Warren (All You Can Eat Buffet Restaurant) at your next convenience. Price: $8.50 per large container, for more information, contact us on (03) 97967788 now.
Come now for Food Star Take Away in Narre Warren
New Service for Take Away in Narre Warren
No visit to Melbourne is complete without eating at Food Star Narre Warren, Melbourne’s best restaurant. It offers the best foods in town and it’s not just a restaurant. Food Star Narre Warren is also a party place, a function room, a dining room and more.
Narre Restaurant can seat up to 400 people so if you’re having a huge birthday party, a wedding, or any other event, Food Star can accommodate all your guests. To date, different functions have been held at Restaurant Narre Warren like birthday parties, business meetings, family functions, reunion for aged people, school kids parties, church events, weddings and community get-togethers. Of course, this is all made possible not just by Food Star’s huge seating capacity, but their sumptuous food as well.
Even without any celebration, occasions or events, you can still dine in at Food Star Narre Warren and experience their All You Can Eat Buffet. You can come single day and rest assured that you will never get tired of the menu because Food Star’s All You Can Eat Buffet features a wide array of foods from seafood to Asian food. If you’re a little picky with food because of your healthy lifestyle, you don’t have to sweat it. The All You Can Eat Buffet also includes healthy dishes for people who are watching their health and weight. There’s always something for everyone with the All You Can Eat Buffet.
If you’re looking for a place to relax and bond with your friends or family, then Restaurant Narre Warren is your place to go. The laid back ambiance is perfect and cozy so you don’t feel too formal nor too familiar to the point of rudeness. You can enjoy tasty dishes for the lowest price and best of all, the best customer service. The staff at Food Star Berwick
/Narre Warren are very courteous and all of them works hard to ensure that you enjoy the best dining experience.
Melbourne’s best restaurant just got better with different menu and dishes to suit different occasions. For instance, Valentine’s Day is celebrated with a special meal that features a sumptuous cake topped with strawberries and cream plus other dishes like Deep Friend Crab Claw, Seasoning Tandoori Chicken, Lychee Pudding and more—with no extra cost to you!
So if you want to enjoy good food, the best dining experience and a laid back ambiance all for a very affordable price, then Food Star Narre Warren is your one-stop shop, err, restaurant.
A PARTY place, a restaurant, a function room and a dining room – Food Star Narre Warren is all of these and more.
With seating for up to 400 people, Food Star is great for a wide range of functions from birthdays, wedding and Christmas parties to family get togethers, Mother’s Day and Father’s Day celebration.
If it’s simply to relax for dinner with friends, yes Foodstar Narre Warren is the place to go.
Foodstar promises to provide the best customer service, delicious tasty dishes, quality and freshness of food and the lowest prices in town.
Foodstar’s fantastic all you can eat buffet offers an amazing variety of dishes including hot food, seafood, carvery, Asian dishes, salads and a delicious array of hot and cold desserts.
Join the huge number of regular customers who keep going back to Foodstar Berwick to enjoy all of the above.
And now, there is even more to enjoy as the chef has introduced a fantastic new selection of dishes including chicken noodle soup, Cantonese beef, grilled pork ribs with lemon grass, Chow Mei (Fried noodles), prawn toast and delicious raspberry pudding – all for the same price.
Foodstar Berwick has been operated at 442 Princes Highway, Narre Warren for the past 10 years.
The restaurant is open for lunch 11:30 – 3:00 pm and for dinner 5:30 – 10 pm seven days a week.
As bookings please phone 97967788.


Puffed rice is puffed grain made from rice. It is very light in weight and is easily digestible. It is used in the popular Bombay Bhel. Puffed rice is mostly used in India in chaat, but is also used to make sweet balls. Puffed rice is also used for adding crunchiness to chocolates.
It is combined with other ingredients such as chopped onions, tomatoes, spices, and sauces to make different kinds of snacks. It is a well-loved street food in India. It is a staple diet in a few parts in India.
Puffed Rice Recipes:
Murmure Namkeen/Dry Snack
Puffed Rice Sweet Balls/Murmure Ladoo


"The difference between genius and stupidity is that genius has its limits."
So...I guess I would have to consider myself a bit of a snob when it comes to anything I eat or drink. And its definitely not because I am super anal and picky (pick up on that sarcasm?) its just that I am generally very health conscious and spend most of my meals eating cardboard and water. So when I do decide to jump off that wagon and enjoy some not-so-healthy food and beverage, I want it to be well worth it and taste just how I like it! If I'm gonna do it, then I'm gonna do it right! (And yes I am aware of my horrible dieting skills, moderation is not a word I comprehend).
Now that you understand where I am coming from I'll explain my stupidity that arose a few nights ago...
So its Sunday night and I have some oh-so-delicious and unhealthy chinese food to eat that my wonderful H ordered. So of course I have to wash it down with a freezing cold crispy diet coke...right? And I LOVE my diet cokes, but I only drink a few a week and I like them to be a particular way (surprise surprise). They have to be icy cold and either out of a can or a fountain drink. I happen to have some cans on hand but they aren't in the refrigerator. Crap... I'm hungry and I just refuse to eat this chinese food without my freezing cold favorite diet bev!
Ahhh...genius...I'll put it in the freezer!! So I ask my H how long he thinks it will take for my can to get cold without freezing? He says maybe 20 minutes. Sweet! I can wait that long to eat for sure. So I put my can right on the ice in the ice tray. Mmmm....its gonna be icy cold in no time!
Now your probably thinking....oh no she forgot about it and left in there. Nope....of course I remembered...I was hungry! So I get it out about 20 minutes later, pop that top and OH BABY its icy cold and perfect!! I dish up some orange chicken, fried rice, and an egg roll and go to town on my meal!! Delicious!!
But about half way through my meal...I think oh crap I might want a second diet coke, so no problem...I'll just pop another one in the freezer.....bad move. So I finish my plate...and go on with my lazy Sunday night enjoying my full belly. :) Ahhh bliss...
Then about 4 hours later around 10:30 pm as I'm vegging on the couch enjoying my recorded shows and thinking about heading up and hit the sac....yep, you guessed it...
Notice the brown slush splattered all over and the whole top of the can missing.


The pulp, which hides underneath the skin of the melon, represents a rich mixture of the basic components necessary in our diet.
Melon like all fresh fruit is important as it supplies essential quantities of glucides, vitamins and mineral salts, sodium, calcium and phosphorous, organic acids and fibre which are of assistance in preventing nutritional imbalances and deficiencies.
From a dietary point of view and for its low caloric content, melon is a fruit which can be recommended to everyone.
Average values for 100 GR. of our melons
Energy: Kcal: 49 KJ: 208
|Protein||gr. 0.9||Potassium||mg. 333|
|Total Fat||gr. 0.1||Sodium||mg. 8|
|Sugar||gr. 11.7||Iodine||mg. 0.02|
|Water||gr. 86||Vit.B1||mcg. 50|
|Calcium||mg. 20||Vit. B2||mcg. 30|
|Iron||mg. 0.4||Vit. C||mg. 32|
|Phosphorous||mg. 16||Vit.P.P.||mg. 0.2|


Stock and custom packaging solutions that pack in irresistible appeal for every type of food
Stock and Custom Food Packaging
Deli food. Baked goods. Snacks and salads. Trays and prepared meals. Whatever the food type, the right packaging adds merchandising appeal so your food stands out on the shelf. Find the top-quality, best-priced packaging to fit your needs — whether it’s stock packaging or something you’d like us to create from scratch.
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If you are looking for where to organize meals for groups or dinners for groups in valencia, you have to know everything we can in depth offer you in FrescCo, a buffet of first category, located next to the city of arts and sciences of Valencia, ideal for spend the day hiking visiting the whole area and eating or dining in our buffet
We have capacity for 150 people, restaurant Modern style buffet with a variety of dishes that vary Each week, you can request specific information regarding the menus or any doubt in our contact section.
You may be looking to organize a group lunch or dinner for groups in Valencia and do not want to leave without trying any of the typical dishes of the city, in our
free buffet we usually include in our variety such typical dishes as Valencian paella, Arroz al oven, Rice of senyoret …
Find out in our contact section about what dishes we have available for you.
Facilidad de aparcamiento
We are in a very large area and it is not difficult to find parking nearby.
If the group arrives by coach, you can park without problems right at the door of the restaurant, something very comfortable when it comes to managing meals or group dinners.
If you do not know the area, you can consult us and we will help you.
In addition to traditional dishes such as Paella Valenciana, we love the variety offered by the Mediterranean diet, In our buffet you can find a wide variety ranging from salads, meat, pasta, pizza, rice, desserts…
We are located a few meters from the city of arts and science of Valencia, a privileged area for hikers, athletes or photography lovers who have come to the city and are sightseeing in the area.
Nuestros Horarios para grupos:
Mediodía: Lunes a Domingo mediodía: 12:30h – 17:00h
Noches: Domingo a Jueves: 20:00h – 23:00h.
Noches: Viernes – Sábado – Visperas de festivos: 20:00h – 23:30h.
HAZ TU RESERVA:


A Vegan’s Guide to Poland
The Polish cuisine doesn’t naturally lend itself to a plant-based diet. Most dishes consist of meat, cream and potato, in one form or another. Not ideal for a Vegan.
Yet you can’t let your diet get in the way of trying the local food. After all, food is culture. And Polish food is delicious.
Callum Hill recently travelled through Poland, from the Tatras to the Baltic, where he unearthed the best Vegan restaurants in popular destinations like Wroclaw, Warsaw, Gdansk and Kraków.
In this article Callum shares his top tips where you can discover places to try Poland’s famous pierogi, a plant-based schabowy and Warsaw’s best burger restaurant.
Best Vegan Chain Restaurants in Poland
Personally, I am a lover of independent restaurants but there are three Vegan chains that definitely need a visit:
Krowarzywa, a wholly vegan chain, has twice been voted Warsaw’s Best Burger, trumping all meat-based burgers the city has to offer. This accolade speaks for itself, all that is left is for you to try it.
There are franchises across Poland including Warsaw, Krakow and Gdansk, in total they have 14 restaurants in 10 cities. Beyond the scrumptious tasting burgers, the restaurants are really convenient. You can customise the burgers, they are made quickly and they only cost 20zl-30zl (£4-£6).
Mihiderka, another vegan chain, has franchises across Poland, including in Krakow and Wroclaw. With a diverse menu including curry, burgers and health bowls, you have a broader choice than Krowarzywa.
The service is great, the portions are most generous, and it is very affordable at roughly 20zl (£4) for a main. They make fresh smoothies and some of the most incredible burger sauces, which you can cherry-pick from for your meal.
But what really takes the pudding is the freshly made cheesecake one can devour for dessert. The main portions might be big but everyone has a dessert stomach, right?
Urban Food Tel Aviv
Potentially my favourite restaurant in Poland, Urban Food Tel Aviv is to die for. Based in Warsaw and Lodz, this vegan chain set up by Malka Kafka menu focuses mainly on delicious hummus and falafel dishes, but they also have the classic burgers and buddha bowls to please all.
As a restaurant they place a huge emphasis on sustainability, as pioneered by Kafka, and they are currently aiming to cut down on plastic use.
They offer vegan wines and icily refreshing juices to accompany their excellent food. But, perhaps the best part about Urban Food Tel Aviv is that, according to their website, they consume 1200KG of hummus a month. That’s an impressive haul.
Top Rated Independent Vegan Restaurants in Poland
You will be able to find great independent restaurants all over Poland and these are three of the best:
The Root – Wroclaw
I have eaten sushi in Japan at the first conveyor belt sushi restaurant, so I feel that gives me an understanding of good sushi. The Root is definitely good sushi. Wholly Vegan and made right in front of you, you can get 8 pieces for only 15zl (£3), which is a steal for the quality and quantity of food.
However, the restaurant itself is very small with only 4 wooden stalls to sit on, so be prepared to get a takeaway. It is merely a 5-minute walk from the Old Town Square. Thus, it is the perfect takeaway to enjoy whilst people-watching in the city centre – undoubtedly the best part of travelling.
Vege Miasto – Warsaw
I spent 4 nights in Warsaw, and I am not at all ashamed to say I ate here every day. The food ranges from Pierogi to Pasta to Pakora, although in all honesty I’d steer clear of the Pakora.
All the foods, both the traditional Polish foods and the more international options, are made fresh daily. The Cudoki, essentially stuffed potato, is quite sublime and the cakes on offer provide a mouth-watering option for dessert.
Located not more than 10 minutes from the Old Town, Vege Miasto provides a perfect, cheap alternative to the distinctively carnivorous menus on offer there.
Avocado Vegan Bistro – Gdansk
Shock, an avocado restaurant for vegans. It would have been wrong to not include one really. Yet, despite the name, Avocado Vegan Bistro has so much more to it than just avocados.
With a comprehensive menu there is something for everyone. Personally, I could not look past their fantastic Buddha Bowls which I would wholeheartedly recommend.
It is such a popular restaurant it has now expanded into next door, where you can now find its sister store – Avocado Vegan Spot.
Tasty Traditional Vegan Food in Poland
There are various places across Poland where you can try the traditional food in a vegan-friendly way, but here are two places I would particularly recommend:
Vegan Lokal Bistro – Warsaw
Schabowy is originally a breaded pork cutlet, very similar to a schnitzel that you may eat in Austria. At the Vegan Lokal Bistro, for merely 20zl (£4), you can try a delicious vegan adaptation.
It comes with the usual potatoes and vegetables but it’s a breaded meat-substitute, as opposed to pork. It is absolutely worth the visit to try this quintessential Polish dish. Furthermore, you can also try Zapiekanka – the impressive looking open top sandwich.
Pierogarnia – Gdansk
Save the best until last. Nothing screams Poland more than the famous dumplings, Pierogi. So, where better to try them than at a restaurant that just serves Pierogi.
It is not a vegan restaurant; however, they do have an array of vegan options that are quite divine. If I was to suggest eating one type of food in Poland, it would be Pierogi, and the best I tried was unequivocally in Pierogarnia.
Plan a Vegan Food Break to Poland
There you have it. The crème de la crème of Vegan restaurants across Poland. There is a surprising number of top-quality outlets that cater to veganism. Although this is perhaps unsurprising when one considers that Happy Cow rated Warsaw the 6th best city in the world for Vegans.
So fear not, on your trip to Poland you certainly won’t be spoilt for choice. Bon Appétit.
If you have any recommendations for vegan restaurants or places to eat in Poland let me know in the comments section below.
By Callum Hill


Here at Westchester’s best SkinCenter, we’re excited and ready for Thanksgiving. An easy way to achieve smooth skin this holiday is to be strategic with the foods you put on your plate. Here are 10 Thanksgiving foods to keep your skin healthy and your tummy happy.
Go crazy for cranberry sauce on Turkey Day this year. It turns out that these berries are packed with vitamin C which protects collagen and phytonutrients that fight inflammation.
Dig into dark leafy greens like Spinach during your feast. Vitamin A, vitamin E, magnesium, iron, and folate are just some of the nutrients that will help nourish your skin.
Bring on the roasted Brussels sprouts this holiday. These vegetables are high in vitamins C and K, which in turn, will shield your skin from harmful UV rays.
Nothing says Thanksgiving like some pumpkin dishes. Whether you prefer your squash as a side or a dessert, this food is a great source of vitamins C, E, and A. It also contains beta-carotene, which triggers cellular renewal for a more radiant complexion.
This holiday’s main dish is surprisingly healthy for your skin. Turkey is rich in Zinc and Niacin. And, if you go with the dark meat of the bird, you’ll get two times as much Zinc and Riboflavin.
Almonds and walnuts are excellent skincare foods to put on your plate. Almonds are a good source of vitamin E, while walnuts are a good source of omega-3 fatty acids. Both nutrients are essential in keeping your skin clear and hydrated during the holiday season.
If you’re bringing a dish for the meal, try to incorporate olive oil in whatever food item you’re bringing. It’s an antioxidant that’s great for nourishing your skin from the inside out.
Green Bean Casserole
Whether you’re a fan of the bean itself or the crunchy onion topping, green bean casserole is your friend this Thanksgiving. Green beans are rich in magnesium, omega-3 fatty acids, and magnesium — three ingredients that help your skin look younger.
Vitamin A, vitamin B, and potassium are three of the top nutrients that carrots offer. So, feel free to pile on the carrot dishes at the family dinner.
Speaking of Thanksgiving… Your skin will thank you for some extra TLC this holiday season. Book a facial or microdermabrasion session at SkinCenter to look more rejuvenated as you enjoy celebrating with loved ones over yummy food.
Skin Care Tips
Tags: anti-aging, Beauty Treatments, Best of Westchester, food for healthy skin, healthy skin, healthy skin tips, holiday, microneedling, ny skincare, skin care, skin health, Skincare, Thanksgiving


SCAC neighbors benefited from the generosity of a new program of the Warren County Farm Bureau.
Feed Our Neighbors Support Our Future began this year at the Warren County Fair. Thanks to generous buyers and volunteers, 4,375 pounds of 4-H raised pork was donated to Shared Harvest and delivered to Warren County food pantries.
SCAC received several pounds of sausage.
“Meat is hard for food pantries to get and we appreciate this thoughtfulness of this unique program,” said SCAC Executive Director Wendy Ford.
The program has been selected to receive a County Activities of Excellence award from the American Farm Bureau Federation (AFBF). Warren County Farm Bureau will have a booth at the AFBF trade show during the annual convention in Austin this January to share the program with other Farm Bureau members from across the nation.


19 Things To Do In 2019
January 5th 2019 by
1. Grow at least one thing to eat Growing your food is cheap, healthy and above all, tasty. Whether you have acres of garden or a one-bedroom flat, there are fab food things you can grow. And when you’ve grown your own, it tastes incredible. 2. Watch Killing Eve We’re not the type of […][...]
Would you like to be coached by Michael FREE for the next 90 days?


China Changchun International Agriculture · Food Expo (Trade) (referred to as Changchun Agriculture Expo), founded in 2000, is jointly sponsored by the Ministry of Agriculture and Rural Affairs, Jilin Provincial People's Government and Changchun Municipal People's Government. It is an internationally renowned and domestic first-class large-scale comprehensive agricultural exhibition. The exhibition was honored as "Top Ten Most Influential Professional Brand Exhibition in China", "Golden Triding Award of Chinese Brand Exhibition" and "Most Influential Government-Led Exhibition in China". It occupies an important place among large exhibitions at home and abroad, and has become an important window to show the development achievements of modern agriculture in Jilin Province and the opening to the outside world, as well as the city name card of Changchun City.
International Fruit and Vegetable Food Expo (Fruit and Vegetable Fair for short) was founded in 1999, is approved by The State Council, jointly sponsored by the Ministry of Commerce and Shandong Provincial People's Government, hosted by Yantai Municipal people's Government, held in Yantai, a national and international regular economic and trade meeting. After years of development and growth, the fruit and Vegetable Club has become an important platform to show the charm of Yantai, carry out foreign exchanges and expand economic and trade cooperation.
China Green Food Expo is a state-level key exhibition co-sponsored by the Ministry of Commerce and the People's Government of Jiangxi Province, jointly organized by the Circulation Industry Promotion Center of the Ministry of Commerce, the Department of Commerce of Jiangxi Province and the People's Government of Nanchang City. It aims to build a trading platform, technology exchange platform and information sharing platform for high-quality green food. After years of development, China Green Food Expo has become one of the authoritative and influential comprehensive food expos in China.
China Food Ingredients E-commerce Festival was founded in 2008. With the mission of "Let the world have no hard to find food ingredients", it is a new national professional food ingredients industry chain exhibition featuring digitalization and industrial ecology. In 2018, the exhibition joined UFI (International Exhibition Alliance) and became a UFI certified exhibition.
CNWFF China (Nanjing) International Sugar, Wine and Food Fair is one of the oldest and largest-scale grand events held in China. It is an international famous brand exhibition certified by the Global Exhibition Association (UFI). After continuous development, it has won unanimous praise in the industry, and the repeat participation rate of enterprises has been increasing year by year.
China Candy and Snack Exhibition is a large-scale professional exhibition for the exhibition, trade and exchange between manufacturers of candy, chocolate, jelly, preserves, cookies, snacks and snack food and distributors and suppliers. It is known as one of the largest candy and snack exhibition in Asia. The exhibition has won the "Gold Award for Exhibition Industry" issued by Ningbo Government. And selected in Tianjin University of Commerce exhibition major "teaching case".
China (Anhui) International Sugar, Wine and Food Fair (CAWFF) is a B2B professional event in China's wine and food industry, which is one of the earliest held events in China's food and wine industry. Its exhibition scale, exhibition effectiveness, participating countries, exhibitors, visitors are among the best in the industry, has developed into one of the most famous and authoritative exhibitions in China's food field. It has made great contributions to promoting the development of China's sugar, wine and non-staple food industry, promoted the exchange and cooperation of food culture at home and abroad, and become the wind vane of China's wine and food industry.
FHC Shanghai Global Food Exhibition focuses on the food and beverage field, focuses on the upstream and downstream industry chain of the food industry, and fully meets the needs of domestic and foreign visitors for international food service, business connection and market development, and is committed to creating an important exhibition and communication platform that meets the needs of China's food and beverage market. After years of development, Shanghai Global Food Exhibition has become the leading comprehensive exhibition in China.
SIAL International Food Fair is the private brand of Galme Abbe Exhibition Group. It was founded in 1964 in Paris, France, and introduced to China from France in 2000. SIAL International Food Exhibition (Shanghai) has grown into "one of the top three SIAL Food exhibitions in the world" after years of development, and is a big platform for the world's food trade exchange.
China Grain Trade Conference is organized by the National Grain Trade Center, the Grain Industry Branch of China Council for the Promotion of International Trade and the Grain Bureau of Heilongjiang Province. It will help advance the supply-side structural reform of agriculture, improve the marketization of grain purchase and sales, enhance the competitiveness of the grain industry, and achieve high-quality development of the grain industry.


Lab-Grown Meat: Making Reality from Absurdity
Speaking in 1931, Winston Churchill predicted that within fifty years, “we shall escape the absurdity of growing a whole chicken in order to eat the breast or wing.”1 Though his math was a bit off, his prophetic words may soon ring true. The cutting edge of agriculture technology is “clean meat”: meat grown in a lab entirely without existing as part of an animal. In August, Cargill, Inc. became the first traditional meat company to invest in clean meats as part of a $17 million series A funding round for San Francisco Bay-area based company Memphis Meats, Inc.2 The funding round also included noteworthy investors Bill Gates and Richard Branson.3
Clean meat—a play on clean energy technologies4—is created via a two-step laboratory process. In the first step, animal cells are placed in a bioreactor and fed a nutrient solution. The cells then multiply before being introduced for cellular adherence to an engineered structure called scaffolding.5 The scaffolding instructs the cells to form the necessary muscles, fat, and connective tissues, the result of which is the final meat product—described as largely indistinguishable from traditionally raised and slaughtered livestock.6
The benefits of clean meat are vast. Given the synthetic and highly controlled nature of the final product, the meat could be designed to leave out certain allergens or be custom designed for specific dietary needs.7 The process by which clean meats are produced also negates the need for antibiotics, which could help stem the rise of resistant bacteria.8 Additionally, creating clean meat takes only three-to-six weeks—far less than the time required to raise an animal to the age necessary for slaughter, meaning food can be created and provided much quicker.9 Animal-welfare activists are proponents of clean meat as well, as no animals involved in the growth process means no animals are harmed or abused.10
Other benefits are less obvious, but every bit as game changing. The United Nations has estimated that nearly one third of the world’s grain and one quarter of all land is used to raise animals for meat consumption.11 Reclaiming that food and land for human use would help feed the world’s increasing population. And, in an interesting twist, clean meat could in fact have a massive impact on climate change. Global agriculture, which is largely livestock production and the grain necessary to support it, accounts for thirty percent of global greenhouse gas emissions.12 Even more shocking, greenhouse gas emissions directly attributable to livestock production amounts to eighteen percent of total emissions—more than the entire transportation industry.13 Clean meat production offers the chance to completely remove livestock from the climate change equation and reduce the impacts of greenhouse gases.
Regulatory agencies are currently unsure as to how to support clean meat growth, however, nor is it clear which agencies would be granted final regulatory. Typically, the United States Department of Agriculture (USDA) has oversight on meat, poultry, and eggs, while the Food and Drug Administration (FDA) is charged with regulating the safety of food additives and biologics, which can include products made from human tissues, blood, and cells.14 This breakdown seems a simple enough distinction, but the facts on the ground create strange circumstances: open-face sandwiches are currently regulated by the USDA, yet closed sandwiches answer to the FDA; sausages are overseen by the USDA, but the FDA regulates sausage casing; and pizza is regulated by the FDA, but pepperoni pizza specifically may receive regulatory oversight from both the FDA or the USDA.15 This regulatory song and dance could hinge on small fact: clean meat may not even be considered “meat” according to FDA or USDA standards.16 If clean meat is eventually considered something other than an animal product, the FDA would most likely have regulatory authority.17
The White House has tried to get out in front of this growing technology and provide guidance to the agencies. In 2015, the Obama administration launched a multiyear review process to “clarify the roles of agencies that determine the safety of genetically altered plants and animals: the [FDA], the [USDA], and the Environmental Protection Agency.”18 The current framework, responsible for the seemingly incongruent situations listed above, was last updated in 1992.19 Whether the Drumpf administration will continue the review process is unclear.
The government has some time before clean meat makes appearances on American dinner tables; Memphis Meats doesn’t expect to sell its product commercially until 2021.20 Though that timeline is still dependent on clear government direction, that big name investors with track records of successful ventures are considering clean meat means this is a technology sector that is deserving of a close watch.
* GLTR Editor of Legal News & Developments; Georgetown Law, J.D. expected 2018; Georgetown University School of Continuing Studies, B.A. 2015. © 2017, R. Harrison Dilday.


Hello lovelies! Do you look forward to breakfast like I do?
Every time I wake up, all I think about is food! You see, I’m not the midnight snack kind of girl because as you probably know, waking up to a bloated stomach and swollen eye bags is not a wonderful start to anyone’s day.
Although I usually don’t snack after dinner, I do often have a nice cup of tea while I watch an episode of House of Cards or while I read in bed. This way, it allows my body ample time to digest the food I’ve eaten before I hit the sack.
Yesterday morning, I woke up hungry for pancakes and I wanted to do a quick and easy recipe that could satiate my hunger right away.
This is my go-to breakfast whenever I want something substantial but not too filling. It’s extremely easy to make, made of whole grain flours which has a lot of FIBER, and course, it’s delicious!
Oh, and for domestic goddesses, this is HUSBAND- APPROVED! 🙂
Let’s do this!
You will need:
- 1 large ripe banana
- handful of frozen/ fresh organic blueberries
- 1/4 cup almond milk
- 1 tbsp oil (coconut oil/ rapeseed oil)
- 1/4 cup + 3 tbsp. self- raising gluten free flour (the combination of flour I used were rice, maize, tapioca, and buckwheat flour)
Note: If you can’t find self raising gluten free flour, you can just add 1 1/2 tsp. of baking powder/ baking soda for that extra fluff 🙂
Mash banana to form a paste like consistency.
Add flour, almond milk, and oil. Mix with a fork or a spatula. You can add more almond milk if you want to thin out the batter. Add blueberries to the batter but don’t over mix. Heat a ceramic pan/ skillet and coat with coconut oil. Add batter and cook until bubbly on top. Flip and cook until it’s golden on the bottom. Drizzle with maple syrup and garnish with your favorite fruit!


Here are some magic but simple steps
Go for dark chocolate over other kinds
Innumerable studies have shown that dark chocolate can lower bad cholesterol, decrease blood pressure and aid in weight loss. In a study volunteers who ate 99g of dark chocolate every day for a week raised their good cholesterol by 9%.Vow that is a tempting proposal to lose your bad cholesterol isn t it? Great go ahead!
Have canned tomatoes or ketchup instead of fresh ones
The most nutrient tomatoes are in your ketchup and sauces! Your tomoato puree and sauce are incredibly rich in lycopene-a carotenoid correlated with decreased levels of cancer, cardio vascular disease and macular degenartion.
If its carrots cook them whole!
If carrots are'nt chopped before they are cooked they retain 25% more of falcarinol a cancer fighting compound. And that is good news isn't it? Sliced carrots allow more of the nutrients to be released into the cooking water. Cooked carrots are more nutritious than raw ones and heating them helps the body to absorb more of beta carotene.
The more yellow your corn is the more you get your daily requirement of Vitamin A
You get none of Vitamin A from white corn whereas you get 7% of your daily requirement of Vitamin A from yellow corn. Add chilli pepper to your corn dish.This combination helps your digestion. This simple indigestion remedy has been widely used in Mexico for generations says Luis the chef at Tacombi, a restaurant in New York City.
Dice garlic and let it rest!
Dice garlic and let it sit on the cutting board for 10 minutes or even if it is mashed, pressed or chopped allow it to be on the cutting board for 10 minutes. This will maximize the powerful medicinal qualities of garlic which has cancer fighting compounds, anti- oxidants and vitamin C.


If you're tired of processed food, fast food, right-out-of-the-box food, "FrankenFood," and food with ingredients you can't even pronounce, then Saveur Magazine is for you! Saveur shows you how to buy and prepare natural foods the way they were meant to be cooked, served, and presented. Focusing on American fare, as well as American kitchen gadgets and recipes, Saveur Magazine also includes interesting articles on food lore and history, as well as articles on the best wines and side trips to vintners, restaurants, and farms, both here and abroad. Whether it's elegant dining or good ol' down home cookin', you'll find something in Saveur for every taste!
Every print subscription to Saveur Magazine includes FREE access to the iPad and/or iPhone digital edition.


New Study Extols Virtues of Crete Diet
A new study, published in the American Journal of Clinical Nutrition, is further bolstering the reputation of the traditional Crete diet with regard to its health benefits.
The study reveals medical evidence which links the typical traditional diet of the Greek island of Crete with a slowing down of mental decline in old age, meaning that the diet could help to reduce or eliminate the effects of diseases such as Alzheimer’s. The study involved periodic tests of mathematical and word memory skills over a period of time, and it is claimed that the results are potentially indicative that a Cretan diet can be a factor in slowing down the mental aging process. It is further suggested that the reason for this is the prevalence of antioxidants in the Mediterranean diet, which is the staple diet on Crete.
Fruit and vegetables are typically rich in antioxidants, which form the heart of the results of the study. But the diet of Crete offers other health-giving properties; visitors have become familiar with the traditional Cretan and Mediterranean diet, which is low in saturated fats, and this has also led to an appreciation of the flavours in the food. The diet typically contains plenty of olive oil, and organic estate-bottled olive oil from the islands of Crete and Zakynthos is building a growing following in other countries, as people return home from their Greek island holidays with a renewed taste for the local cuisine


Basque Burnt Fior
Basque Burnt Fior
The Basque Burnt craze has taken the world by storm, so here’s our take on this modern favorite.
In this pint, you’ll find delicately smooth Crèm Vanilla married with the perfect Burnt Basque Cheesecake. Delicious cheesecake chunks surprise you with every mouthful, making each bite a mouthwatering experience.
Using only the best quality ingredients, this gelato takes you on a journey of sweet, tart notes balanced with the deep, smoky flavors of the cheesecake crust. If that wasn’t enough, the beautifully smooth texture of the gelato makes the cake chunks shine. Rich and decadent yet light and creamy, we promise that you’ve never had Basque Burnt like this before.
• 12oz Kraft Paper Cup
• With Cheesecake Chunks
• Not Sweet
• Decadent yet Light
• Made with French Cream
• Quality Ingredients
We guarantee that you will be satisfied with the freshness and quality of this product, and that it will be delivered to your home within any applicable use by, sell by, best by or expiration dates.
💬 Report Incorrect Product Information
It's the best flavor for me!🧡
I love it that the Basque Burnt Fior has so many cheesecake. I'm not finish yet with it but I hope that up to the bottom the consistency of the cheesecake will be the same. :) will definitely order again. I also love the Dark Matter Arabica. Your gelatos are not that sweet that's why I also love it. :) Thank you
Arabica coffee is a must try. Chocolate mess is heavenly. Burnt Basque - i cannot get enough of. Oh well, i just want to try everything. it is so creamy and the taste is extremely good. :)
Yummy and unique flavors. Love that it got delivered to us really quick (same day and within 2 hours), and that it still came in frozen! As if we just bought it from the store.
One of the best. Perfect for the weather


Nutrition & Healthy Cooking
Healthy Living: Cooking Matters
Description: Learn how to prepare nutrient-dense meals in this demonstration style cooking course. You will learn about the nutrition value of fruits and vegetables, how to read nutrition labels, preparing meals on a budget, and so much more! For ages 14+.
Community Resource Center in Metro L.A.
1233 S Western Ave Los Angeles, CA 90006
Monday – Friday: 9:00 a.m. to 5:00 p.m.
Parking is available onsite. We are located next to the WSS Shoe Warehouse.


Date Scones Recipe
- A no-added sugar recipe.
- 4 cups of your favorite flour
- (I like Spelt or Barley flour, but you can use wheat, whole wheat, etc.)
- 1 stick of butter
- 1/4 teas good salt (Celtic or sea salt preferably, for flavor and good health)
- 1 teaspoon Cream of Tartar
- 2 tabs of Baking Powder (aluminum free is best)
- 1 cup of Dates
- 1 egg
- ½ cup of milk
- 1 cup boiling water
Mix dry ingredients together and then rub the butter into it.
Cut up the dates into three parts and stand in boiling water till dates are soft and water is cool into this
Mix in one egg and the milk.
Stir together well and mix into the dry ingredients.
Stir to a flexible consistency, adding more liquids if necessary, not runny, not dry but sticking to the spoon, and still able to be slowly poured.
Pour into the greased 8 “x 8" or 6" x 10" baking dish.
Bake @ 350 degrees F for 35-40 minutes, Or until firm in the center when tapped and golden brown.
Best eaten warm or fresh with butter on each slice. You can overdo this one, believe me, its good.


On May 5, 2021 over 20 families from Northport, Suttons Bay and Leland “zoomed” into a cooking class with local Chef Fig, and his daughters Anna and Lucee. Families received free cooking kits and made Spring Potato and Cauliflower Skillet along with the class. We’ve included the video & the recipe below so you can cook with Chef Fig too!
CHEF FIG’S SPRING POTATO & CAULIFLOWER SKILLET (GENEROUSLY FEEDS 4)
1 # new potato/creamer potato (rinsed)
1 # cauliflower (broken into bite size shapes)
½ small red onion (sliced)
4 garlic cloves (diced)
¼ cup pickled peppers (chopped)
1 can great northern beans (rinsed)
3 oz feta cheese
2 cups arugula
Extra Virgin Olive Oil (EVOO)
Salt, Pepper & Chili Flakes to taste and in layers
- Set the oven to 400 F
- While the oven preheats, cut potatoes and break cauliflower into bite sized pieces, slice onion, and dice garlic. Open and rinse the beans and squeeze half a lemon, making sure to remove seeds.
- Toss potatoes in oil, season with salt and pepper, and roast until fork tender, approximately 12-15 minutes.
- On a separate pan, roast the cauliflower dry (no oil) until edges begin to crisp and darken.
- Once cauliflower and potato are cooked: In a large skillet cover bottom of pan with oil on medium low heat, add onion and stir until fragrant and translucent.
- Add garlic and cook until fragrant, then add beans stirring occasionally for a few minutes. Season with salt, pepper, and chili flakes.
- Remove from heat and add cauliflower & potatoes stirring together evenly. Gently fold in arugula, salt, pepper, and chili flakes. Finish with chopped peppers, crumbled feta, lemon juice, & finishing EVOO.
I recommend a good loaf of bread to tear apart while enjoying this big flavorful bowl of veggies.


|If you are thinking about a career in culinary arts then studying in a culinary school is a must. You may be a great cook but you will never become expert learning culinary arts yourself. Farther taking up a job as a chef in a good restaurant demands a professional qualification, which comes only after attending a regular culinary school.|
There are many myth surrounding culinary arts. For example people say culinary is an art and art cannot be taught. This is not true. First culinary is not just an art, its science too. You must know about the ingredients you are using while cooking. You should also have through knowledge of the contents of the ingredients or additives you use to cook food. It helps you to be an informed chef.
Another myth is that culinary education is very costly. You see, any education is costly. Culinary is not an exception. But if you compare, a Bachelor of Engineering Degree is much more costly then a diploma/degree in culinary.
One of the worst myths is that chefs live a great life - full of glamor and no work. This is not at all true. Most of a chef's time is spent in kitchen with hot oils and burning temperatures.
If you love to cook - culinary school should be your destination. It is never too early for you to think about the opportunities that will come along after culinary training. America need good chef - you can be one of them.
Chef, caterer, pastry chef and restaurant cook are merely the most familiar four options, but there are hundreds of jobs in the food industry. You may want to consider preparing for positions in management as executive chef, or in sales as catering director or in administration in food and beverage management. Maybe you'll want to explore developing specialty products - a line of sauces or dressings, for example - for retail or wholesale markets. Maybe you'll want to become a restaurant consultant to entrepreneurs who want to start restaurants. There are also teaching opportunities in professional cooking schools. Still another option is food writing and editing for magazines and books devoted to food and cooking. The options are endless.
For any of these career directions, you'll find the best preparation in an accredited school program - you'll come out with a certificate or a degree. This training will provide you with a lifelong basis for understanding quality raw ingredients, creating balance and pleasure in combined flavors and presenting a beautiful plate to the diner. Yes, you keep learning on the job, but culinary school gives you a base of knowledge to test and compare to new trends, new ingredients and your own creativity.
About the Author
Culinary Stylist and Consultant since the last 10 years!
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I never thought a documentary could convince me to change my lifestyle.
One week ago, I attended a lecture about the unsustainability of climate change and then watched Cowspiracy on Netflix.
In one night I learned that the global temperature is expected to rise by two degrees Celsius from 1995 to 2100 and the No. 1 contributor to climate change is agriculture and livestock and the easiest, most cost effective, healthiest, health-care saving way to save the world and prevent cardiovascular disease is to just eat plants.
For the first time in my life I am free of meat, dairy and eggs and it was the easiest thing I’ve ever done.
Why did I switch to a vegan diet?
Just like Cowspiracy producer Kip Andersen, I always thought the main contributor to climate change was fossil fuels. Not even close.
All global transportation — including road, rail, air and marine — accounts for 13% of global greenhouse emissions. Livestock and their byproducts account for 51% of global greenhouse emissions.
Do you take shorter showers and switch the tap off when you brush your teeth? Thanks, but that burger you’re eating used 660 gallons of water. Private homes account for 5% of water consumption in the US. Meanwhile, 55% is used for animal agriculture.
Raising livestock takes up a crazy amount of land. The current livestock system occupies 45% of global surface area. To do this, we have to cut down trees. Animal agriculture is responsible for 91% of Amazon deforestation. We are destroying the Earth’s lungs in order to eat meat and drink milk.
Cows are terribly inefficient. An average milking dairy cow drinks between 30 and 50 gallons of water, eats around 33 pounds of dry matter and produces 120 pounds of wet manure every day. Why don’t we just grow food for humans instead of going through the worst middleman ever?
Our current addiction to meat and dairy is not sustainable. The UN projects the global population will reach 9.6 billion by 2050. We don’t have enough room for all of those people to eat meat and dairy.
A vegan needs just 1/6th acre to produce enough food for a year. A meat eater needs 18 times as much land, for a more expensive and unhealthy diet.
I made this change for the environment. Veganism means living in the future. In a future with more people, higher global temperatures, more global inequality and more greenhouse gasses, veganism is the easiest and most sustainable option.
Well, shit, why didn’t anyone tell me this sooner?
Cowspiracy shows how nearly every environmental non-profit is eerily silent on the effects of animal agriculture.
Here’s a taste:
The dairy lobby, the meat lobby, and the incredibly powerful prescription drug lobby want us to keep eating animal products and, in turn, destroy the Earth and kill ourselves. They don’t want these environmental charities to be spouting off the truth about the cause of climate change. They want to make money.
As Bill Maher said on his HBO program, “There’s no money in healthy people, and there’s no money in dead people.”
The money, he says, is in people with chronic conditions who eat fast food and take prescription drugs everyday of their lives. If everyone ate plants, everyone would be healthy. That’s not good for business.
You don’t know what you’re talking about! You’ve never worked on a farm!
Over July and August of this year, I worked on a 230-cow dairy farm just down the road from the Hobbiton movie set in the heart of Waikato, New Zealand.
On my first day on the farm I had to hose down the massive amount of shit and piss the cows left in the shed. I was shocked by how much water I had to use. It takes about 5-10 minutes running a high-powered hose to clean the shed after milking. Every other day we had to hose down the entire yard, which took at least 15 minutes. I was told to not worry about it.
This is the standard practice done on every farm, after every milking, twice a day. It takes 1,000 gallons of water to produce one gallon of milk. Is it worth it?
During calving, the newborn are throw into the trailer and taken back to the shed while the mothers follow, wanting to nourish and care for their young. The most heart-breaking moment is when the cows are led up to the shed for milking. They moo and yell to their children, who are confined in a crowded pen. They want to be together. I’m sorry, but we need protein.
All of the cows and heifers are impregnated so they can lactate. We had around 200 calves. About 30 of the calves were kept on the farm as replacements. The other 170 were sent away in the “bobby trucks” were they would either be chopped up for dog food or fattened up for a few months and then sold as veal. We need protein.
Yeah, what about protein? Don’t you feel malnourished?
When I used to lift weights, my diet was mostly meat, dairy and whey. There’s no protein in plants, I always thought.
Ha. In the past week I have been astonished to learn that nearly every plant has protein. Then there are super foods, ancient grains and multipurpose cereals.
All of these contain protein: Broccoli, spinach, peas, sweet potato, soybeans, soy milk, lentils, chickpeas, peanuts, cashews, walnuts, almonds, whole meal flower, nut butters, hemp seeds, chia seeds, linseeds, quinoa, brown rice, oatmeal, bean sprouts, tofu, tempeh, edamame and kale.
I’ve been eating plants for a week and I don’t feel malnourished. I actually feel better than I ever have.
My skin is glowing. My stomach is happy. My brain has more power. I feel more awake. My sinuses feel more open. My poop has been a thing of beauty. My body is working better in every way. I can feel it.
Still not convinced? Check out this list of vegan athletes.
Was it difficult to completely change my diet overnight?
It was incredibly easy. The morning after watching Cowspiracy, I tipped out my milk and gave away my cheese, butter, ham and salami. I just couldn’t do it anymore.
Every meal I’ve cooked since then has been fun and exciting. I made curry for the first time ever. Throw a bunch of vegetables in a skillet with a bit of oil, add curry paste and coconut cream and eat over jasmine rice. Amazing.
I made ramen with organic noodles containing 12 grams of protein per serving. I never thought noodles could have protein. Add some tofu, steamed veggies a hoisin sauce and it’s the bomb.
Even before this transition I ate vegetables nearly every night, but now I am thinking outside the box. I’m no longer just throwing a pat of butter in a pan and adding veggies and meat. I can’t wait to learn new recipes and experiment with different spices, cuisines and techniques.
You’re just a fucking hippie! Get a job, eat meat and shut up!
I do have a job, thank you very much. I fold sheets and towels, clean the kitchen and slice the bread every afternoon in exchange for accommodation at a beautiful hostel in Nelson.
That doesn’t count, does it?
You’re right. I’m a bearded, yoga-practicing, pot-smoking, anti-capitalist-writing, Dr.Bronner’s-for-everything vegan, traveling around New Zealand in a 1987 Mitsubishi campervan.
And I couldn’t be happier.
But, seriously, man. What’s next? Barefeet? Actually I have been walking barefoot around the hostel and the park for the past couple of days and my calves and feet feel so much stronger and I feel like I am walking more naturally than I have in years.
Oh Jaysus. Just don’t grow dreadlocks.
No one else is vegan. You’re going to be forever alone.
During my first three days of vegan cooking, people in the hostel observed me and asked what I was doing.
Matias, from Uruguay, and Angela, from Argentina, were speaking ultra-fast Spanish as I sliced tempeh.
“[REDACTED], is that cheese?” he asked me in English.
It’s fermented soybeans I tell him, lots of protein. This was my first time cooking with tempeh so I had no idea what to expect when I put it in the skillet. I added some soy sauce and sweet thai chili and, god damn, it was so tasty.
The next day I joined the South American table with a heaping plate of brussel sprouts, mushrooms, tomato and tofu. They all examine me.
“Porque, [REDACTED]?… What about vitamin B12?… Necesitas carne,” the girls interrogate me.
I don’t know! I just started doing this I don’t know what I’m doing or anything about vitamin B12!
Giovanni from Italy looks at my plate.
“Chickpeas, broccoli, cabbage… Are you vegetarian?”
“Vegan,” I reply.
“You poor guy.”
And then I met John.
I brought a joint into the smoke-O room on Friday night to share my favorite plant. Around midnight at the hostel, everyone who wants to keep drinking has to go into town. As the exodus began, I started talking to John. After a half-hour, everyone was gone and we were still talking not giving a fuck about what anyone else was doing.
He has thick-rimmed glasses and shaggy ginger hair. He wears linen pants and a loose fitting red collared shirt. He is from England and we both manage to squeeze in, “man,” into every sentence.
I started telling John about Bernie Sanders, because that’s what I do. I was explaining his platform when all of the sudden it clicked for both of us. Bernie is the American Jeremy Corbyn. An old-school leftist, populist politician who sticks to what he believes in and knows that his way will bring prosperity and peace to the people.
Then I asked if he’s seen Cowspiracy.
“No, but I’ve heard of it. Why, are you a veg?” John asked as he smiled.
“I’ve been vegan for three days,” I said
Instant best friends. He’s been a vegetarian for two years and has been vegan for three months, ever since he couldn’t finish eating a slice of pizza in Auckland. We talked about how much better the body feels on a plant-based diet. He said his acne vanished once he dropped meat.
The following evening, we had a little dinner date and now I’m sure everyone thinks were gay. Nope, just vegan.
He showed me one of his go-to meals. Cauliflower, onion, chickpeas and tomato sauce with fresh spinach wrapped in a tortilla served with wedges.
We ate a lot and talked about what we couldn’t recall from our conversation last night. I felt so full afterwards.
He said when he used to eat meat he would want to put his head down and rest after such a meal. But on a plant-based diet, he has never felt sluggish. If you eat a lot of plants, you’ll just a have a really good poop later.
The next day I showed him the vegetable green curry I was cooking. We are both staying at this hostel for a few months, so we will have plenty of time to share recipes and ideas.
It’s so good to have someone to share this with.
You’ve only been vegan for one week. You won’t stick with it.
I realize seven days is not a lot of time to really gauge how this will affect me. But I don’t see any reason why I would ever go back.
When I walked through the meat section of the grocery, I felt a sudden burst of anxiety. I felt bad that I ate these products for so many years without a second thought. I quickly moved on and picked out oranges, bananas, broccoli, onions, capsicum, carrots, cabbage, muesli, quinoa, linseed, curry paste, coconut cream, organic brown sugar, psyllium husk, tofu and sultanas.
I really don’t think I can eat dairy or meat or eggs ever again. I can’t do it. Something has clicked inside of me.
It’s easy to do this living at a hostel with a kitchen and a health-food store in town. The real struggle will be from going out to eat with friends and family and having to make sure everything is free of animal products. I’ll have to talk to every waiter and read every ingredient when I shop.
I’m not a true vegan, however, because most of my clothing is merino wool. This is going to be a much more difficult transition. I’m a budget traveler and I don’t own much clothing. My socks, underwear, top and bottom base layers, sweater, t-shirt, singlet and gloves are all wool. A few weeks ago, I bought $300 leather hiking boots. I would be naked if I gave up my animal clothing. I posed this question to the vegan subreddit and they said I shouldn’t worry about it, just replace it over time. Phew, at least they won’t look down on me for not being pure.
One person going vegan isn’t going to change the world.
My generation is different. My generation has the Internet and Netflix.
At the time I watched it, Cowspiracy was at the top of the “Popular on Netflix” queue. Then there’s, Forks over Knives and Food Matters, both very convincing scientific accounts of the benefits of a plant-based diet. If you want to be disgusted by how humans treat other animals, watch Earthlings.
People are watching these documentaries and becoming interested in how to live better lives.
My generation cares about the world. We are tired of extreme inequality and careless disregard for the Earth. With President Bernie Sanders, we will start a revolution. We will reverse climate change and reduce poverty and humans will become happy animals living in balance with the world we share with so many others.
All we need is information and social media.
Everyone has to do something.
I can’t pretend to be an ethically-grounded, environmentally-conscious human and writer if I’m eating eggs for breakfast, sliced ham for lunch and 300 grams of neatly packaged boneless, skinless chicken thighs with a glass of milk for dinner.
This is such an easy thing to do and if everyone puts in a small amount of effort, we can shift the way people view animal products.
The truth is, meat and dairy production is killing the world. And it’s killing humans. And it’s killing animals.
We don’t need it. All we need is plants. We can live very happy and healthy lives on vegetables, legumes, grains and cereals. It’s so easy. Grow stuff in the ground and eat it. It’s cheaper, easier and healthier than raising livestock. And it doesn’t involve torture and pain.
We have to live like it’s 2100 or 2200. We can’t just live until the next election cycle. Live in the future, be vegan.


Milk Tea Maker | Milk Frother | Teapot | Coffee Maker
Do you still go to the local bubble tea shops to get milk tea? It’s costly and probably you often have to wait in long queues. Make your very own milk tea anywhere with TeaMug MINI. It’s easy, economic, and healthy as well!
Apart from making milk tea, you can also make milk foam, coffee, or tea. One cup with numerous uses, meeting all your drink requirements.
What type of beverage do you want to make? Bubble milk tea, sugar milk tea, latte, mocha, coffee, black tea, fruit tea, and many more. With TeaMug MINI, even a newbie can make an excellent cup of tea or coffee!
Just put the milk right into the TeaMug MINI and place the loosened tea leaves or tea bag right into the infuser. Shut the lid, choose the mod, and start. It’ll stop instantly once the procedure is completed which only takes 9 mins. Imitating the pour-over tea developing technique, makes the milk tea taste extra smooth, tasty, and silky. Auto-stop with the heating of milk to 85 ° C, to lock in milk nutrition.
Includes a straw hole and stainless-steel straw as well, you can also make use of TeaMug MINI as a cup that you can consume drink directly from it at any moment anywhere. Make drinking while on-the-go very easy and simple.
Include boba pearls to your preference, and a perfect cup of bubble tea is here. You can even use TeaMug MINI to make caramel milk tea, dessert milk tea, or whatever you like! Just use your creative imagination to make your own preferred milk tea!
TeaMug MINI is not just a regular milk tea machine, it is additionally an ultra-soft foam maker. It produces super-rich, velvety, and also creamy milk foam for your tea or coffee within 150 secs. With TeaMug MINI, you can make all sorts of beverages at home and save your budget.
Tea is a healthy, popular warm delicious beverage. TeaMug MINI is additionally great for brewing tea. Select the Tea mode and the water will be heated to 100°C in 7 minutes. Place the loosened tea leaves in the infuser and steep in the water for the perfect timing. Tea leaves can be separated from the water while drinking your tea. Black tea, green tea, white tea, fragrant tea, organic tea, or fruit tea – All in one.
5 settings but not just 5 drinks. According to the operation concept of each mode, you can blend as many of various sorts of drinks as you want.
Make Milk and Oats with Tea Mug MINI.
TeaMug MINI embraces electro-magnetic turning as opposed to motor stirring, which substantially lowers its operating sound. Do not hesitate to make on your own a cup of tea in the workplace or in the evening without disturbing others.
The detachable style makes every part of the mug easy to clean. The stirring component and the bottom of the mug are magnetically connected, which makes them extremely simple to dismantle, clean, and put back together.
TeaMug MINI contains 350ml capacity in volume, enough for one-person consumption. Aid to decrease food waste and protect the environment. Additionally, this cup dimension is great for carrying around.


Hey, everybody! I know it has been a long while, but I will never give up on this blog! hahaha I think I got excited ti write here again because yesterday I saw the Julia$Julie Movie, is is so great! I don’t really have someone who I follow that much, but I really like posting here 🙂
So, this recipe is the proof of how addicted I am to asian cuisine! The first time I tried Thai food was this July, in NYC with my amazing beauties Tanya and Sanya from India!
They helped me choose my meal, and I got an unforgettable chicken soup! After a lot of research, I found a recipe that was really close to the one I had gotten.
And, here it is:
– 500 gr chicken breast
– 1 yellow bell pepper
– 200 gr funghi secchi
-300 ml coconut milk
– 200 ml milk
– spring onion
– curry powder
– lemon zest
– canola oil
HOW TO PREPARE
Add canola oil to the pan, along with the copped spring onion (the white part). When the onion starts to get soft, add the chicken, cut in strips, and thin slices of ginger. Fry it al until the chicken pieces get white. Then, add the bell pepper, also chopped in thin strips. Mix everything. Add the coconut milk and the regular milk. Mix everything. Add the curry powder, and mix until you see that the curry is equally blended. Add the funghi secchi Let it boil for around 10 to 15 minutes. DONE!
Super easy, right?
I didn’t add pepper because my parents absolutely can’t handle ¬¬
The original recipe has cilantro, but I didn’t add because I hate it with the power of my soul! btw, who likes that? gosh..
I served with cashew nuts rice – which is basically normal rice that you mix with some cashew nuts just to let it fancy .
FRIEND TIP: add some lemon drops over the individual portions, right before eating, it is gonna enhance all the flavors! 🙂
kisses, bisous e beijos


$1.70 – $6.75
A low-calorie version of one of our favorites.
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Meaning “Jewish Milk”, Cholov Yisroel cream cheese is for our customers who keep kosher. Stop in today and try this delicious spread!
A traditional French cream cheese spread infused with garlic and herbs.
Add this to our Chocolate Chip Bagel for a sweet treat.
The traditional smooth and creamy standby.
© 2019 Rosenfeld's Bagels | All rights reserved | A Kosher Certified Bakery | Site by FYWN


Buy a Soft Serve Ice Cream Machine
Our Best Selling Soft Serve Ice Cream Machine’s
Please feel free to browse the full range below
All orders are processed via Amazon for the best possible customer service
There is nothing better than home made ice cream, and with a soft serve ice cream machine you can make it in the comfort of your own home. Make ice cream, frozen yogurt, sorbet for all your friends. With the ability to make these deserts on your own, you can experiment with many different flavors, whatever takes your fancy. It is also lots of fun. Three of the most popular models on the market today are:
Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
You can make frozen yogurt, sorbet and ice cream with this machine. The large spout makes it easy to add your favorite ingredients. You know its quality, featuring a double insulated 2-quart freezer bowl and a heavy duty motor. This machine features a beautiful brushed stainless-steel housing. With its ability to make frozen deserts in as little as 25 minutes, this machine is certainly worth considering.
Hamilton Beach 68330R 4-Quart Automatic Ice-Cream Maker
This soft serve ice cream machine can produce up to 4 quarts in 20 to 40 minutes. A common feature these days, It has automatic operation which means no intensive stirring required. This machine can produce ice cream, frozen yogurt, custard, sherbet, and gelato. It also features an easy lock lid and can easily be hand washed. This machine also looks great with a beautiful white finish.
Cuisinart 1-1/2-Quart Automatic Ice Cream Maker
A slightly smaller unit, perfect if you only have a small freezer, this machine can produce up to 1-1/2 quarts in about 20 minutes. It features a nonstick chamber which ensures quick cleanup. The transparent top locks into place for safety and convenient monitoring. This is a very easy to use ice cream machine, that comes at an affordable price.
Any of these soft serve ice cream machine‘s are certainly worthy of a place in your kitchen, and are sure to be a hit with the kids.


Pure Sidr honey from Spain, Net WT. 1kg
- One tablespoon would be enough to energize you for a whole day
- For sore throats or colds, mix one tablespoon with hot water and half a lemon daily
- Very good for the digestive system, to strengthen your immune system, liver function, brain productivity and many others
What is Sidr Honey?
The nectar of the flowers of the Sidr/Lote tree also known as Christ’s thorn/Jujube – Sidr tree (Arab), Bari/Ber tree (Pak/India), Hunnap Tree (Turkish), Henup Tree (Bulgaria) ZufZuuf Tree (Morocco), Annub tree (Lebanon/Iran) is where this mono floral honey is derived from. The Sidr tree has been used as a natural medicine for centuries and is considered sacred in some world religions. The fruits of sidr tree have a very high-energy value. Only dates, figs, raisins, and few other dried fruits have a higher value. The seeds are rich in protein, and the leaves in Calcium, Iron, and Magnesium
Sidr honey is sought after because of its exquisite taste, its health benefits as a natural medicine, and even an as aphrodisiac. Our ancestors knew the healing benefits of honey and it is once again becoming a popular natural, alternative medicine. The use of honey as medicine is well documented in Ayurvedic and Greek medicine. Sidr honey is a known antibiotic and anti-bacterial agent and there are many benefits that can be had from including it into your diet.


A menu featuring creations by 2 Michelin Star Chef Chen Kentaro
Welcome to Yu Kitchen!
A joint venture between The Oriental & Ruyi Group in Malaysia and Calia Collective of Australia.
Our menu has been designed with the philosophy of Yu Kitchen in mind, which is the desire for our guests to enjoy the finest sensory and culinary experience.
EXPERIENCE world famous creations by Michelin Starred Chef and Son of Iron Chef, Chen Kentaro.
INDULGE in the finest handmade delicacies and treats of Asia with our Yum Cha selection made in-house fresh daily.
DISCOVER and explore new dishes with our take on classic flavours with a touch of modernity curated by our international team of acclaimed chefs.
SATISFY your tastebuds with our classic and traditional homemade Chinese dishes.
Join us as we take you on a journey through the old world and new world of Chinese cuisine.
Dato Sri Phillip Siew
Chairman of Oriental Group of Restaurants, Malaysia
CEO of Calia Collective, Australia
Phone: (03) 9569 8301
Shop 41B, Ground Floor
Chadstone Shopping Centre
1341 Dandenong Road, Victoria
Tuesday - Friday
11am to 3pm
Saturday - Sunday
11am to 4pm
Tuesday - Thursday
6pm to 9.30pm
Friday - Sunday
6pm to 10pm
We are closed on Monday.


CASALIVA Extra Virgin Olive Oil – Az. Ag. Manestrini
The Casaliva olive variety is a plant native to Lake Garda, cultivated on this territory since ancient times. The Casaliva Extra Virgin Olive Oil produced by Az.Ag. Manestrini is obtained by cold pressing the monocultivar Casaliva olives harvested by hand on the shores of Lake Garda. The careful selection of the fruit, harvested at the correct ripeness and the particular attention given to processing performed on the same day allow a high quality oil with healthy properties to be obtained.
As it is a top quality oil, the Casaliva Extra Virgin Olive Oil produced by Az.Ag. Manestrini is recommended for use raw.
Area of production: Garda Bresciano Riviera.
Variety of olives: Monocultivar Casaliva
Milling method: continuous cycle, cold pressing
Colour: light green, more or less intense depending on ripeness.
Fragrance: green fruity of fresh olives. Medium – light fruity olive
Flavour: balanced herbal in the sensations of a sweet taste, with medium-light bitter and spicy notes
Acidity: the quick harvesting and milling of the olives allow oil to be obtained with a very low acidity (0.2 % – 0.3 %)
Best matched with: appetizers and fish and meat carpaccio, vegetable soups and bruschetta
Certifications: UNAPROL ISO 22005:2007 traceability specification – Certificate of Conformity n°AG/RINT-14/207


Are you the owner or chef of a hotel or restaurant in France, Belgium or Morocco? Are you interested in foreign talent in your team?
Our candidates, aged between 18 and 35, are graduates of culinary and hotel schools around the world. They are students looking for an internship to validate their training, or recent graduates looking for an experience that will enable them to acquire gastronomic and cultural knowledge.
Our interns and recent graduates have varied profiles and are looking for professional experience in the following areas:
- Kitchen: chef de cuisine, assistant chef, chef de partie, pastry chef, baker.
- Dining room: chef de salle, butler, maître d’hôtel, waiter, commis de salle, sommelier, bartender.
- Reception: reception manager, receptionist.
Thanks to our program, profiles can acquire French language levels, enabling them to improve their experience more and more!
How to affiliate? contact us by clicking here.


When it comes to the kitchen, one way to achieve a healthier lifestyle is to use steam cooking more frequently in your everyday diet. “Steaming vegetables is a fabulous way to retain vital nutrients, specifically antioxidants that are known to fight inflammation, premature aging, and disease,” explains Christine Avanti, nutritionist and author. “The benefit of steaming vegetables is that you can gently cook food at a low heat, retaining nutrients and texture. Nobody enjoys mushy vegetables, but everybody (even children!) loves crispy, steamed veggies!”
People think of steaming primarily for vegetables and fish. While these will achieve outstanding results, your menu options for using a steam oven are literally limitless. Did you know: You can prepare entire meals from ingredients like quinoa, bulgur wheat, meats, and poultry as well as puddings, cakes and even breads in a steam oven simultaneously. Traditional steamers and pressure cookers only generate steam slowly and raise the temperature gradually, but Miele steam ovens are constructed with an external steam generator, which is located outside of the oven cavity. This arrangement offers several advantages: First, the oven's interior capacity is greater so you can cook several dishes simultaneously. Also, the temperature is more accurately measured and can be kept at a constant level. When the steam is introduced, it surrounds the food from all sides. This immediate, intense exchange of heat ensures that food is sealed instantly to retain all the vitamins, color, and flavor. Cooking times are also reduced so you and your family can eat faster and energy consumption can be kept to a minimum.
Back to School
For a crash course in cooking with a steam oven, you can sign up for steam cooking classes at some Miele Galleries across the country. “Guests will experience an in-depth interaction with the steam oven during a hands-on cooking class, allowing them to truly experience its versatility,” explains Skyler Stevenson, Public Relations Manager for Miele. “Once they know how, they can begin to create a better lifestyle for themselves and their families.”


Food Inc. Screening At the Bottletree Cafe Sept. 5 & 6
“The industry doesn’t want you to know the truth about what you’re eating – because if you knew, you might not want to eat it.”
That’s how the documentary Food, Inc. opens, providing two-hours of hard-hitting facts about American food industry and how fast food and corporations are completely changing our diets – and our bodies. It covers everything from seed patenting to slaughterhouses, human rights abuses to severe illness – we often wonder how this happens, but it’s all because of big business. The corporations that farmers contract to care about their bottom line – and whether or not their bottom line leaves us healthy is of no concern to them.
Even as a political junkie, I didn’t think that my eating habits could change the world, stop corruption, lessen global conflict, and even save lives. We can choose organic. We can choose locally grown. We can choose free-range and grass-fed. We can tell corporations we don’t want antibiotics, steroids, or genetically modified food.
It can be done.
It’s true – and you probably want to put down that fast food until you see the latest film by Robert Kenner, Food, Inc.
Things you probably didn’t know:
- The way we eat has changed more in the past 50 years than it has in the past 2000.
- 90% of the food you eat contains some form of a rearranged corn or soy product.
- Corporations can patent genes.
- E-Coli can be prevented if we feed cows their natural diet – grass- instead of highly subsidized corn.
Want to know more? Check out the Food, Inc. screening at Bottletree Café running September 5th & 6th. Tickets for the showings on Saturday night are $7, the Sunday showing tickets are $18 and include a panel discussion and a Sunday supper with locally grown food. All proceeds benefit the Greater Birmingham Community Food Partners
I cannot recommend this movie enough to everyone. Please go see it – the way you eat CAN change the world.
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Nut milks are filling up the health food aisles, but they are just not as good as fresh cream cups of nut milks you make at home. I’m a huge huge fan of FRESH nut milks, just because they are so easy to make, and unlike soymilk – no cooking required 🙂 Store brought nut milk are filled with too many additives/preservatives and tastes nothing like its original self- making nut milks yourself is healthier, tastier, and you’ll notice how much thicker and filling they are than watered down supermarket ones.
I don’t have a camcorder yet to film my nut milk making escapades, but I’ve found one from Daniel Delaney’s website that perfectly entertaining, and informative!
My favorite type of nut milk to make is chocolate hazelnut cashew milk, but I’ve just placed an order for almonds fresh from the farm today, so I’ll be making almond milk this week.
Super Simple Steps for making nut milk:
1. Order fresh nuts, Oh Nuts.com has a wide and fresh selection that never fails to disappoint.
2. soak the nuts in water for over 5 hours till they soften, then blend in a high speed blender with 3 cups of water for every cup of nut.
3. Along with water, add flavorings into your blender. Instead of refined sugar, I usually use honey, cocoa powder, cocoa nibs (these are whole cocoa beans crushed to small pieces), fresh peeled apples, pears, etc.
4. Then you strain the milk through a nut milk bag – which you can get easily online.
5. ALWAYS refrigerate your fresh nut milks because they can go bad otherwise, and remember to finish them within 3 days, as they stay freshest within that time frame.
I’ve found that cashews hazelnuts and macadamia nuts all work very well, has anyone else tried making your own nut milks?


Ginger's Revenge | Craft Alcoholic Ginger Beer
Made with 95% organic ingredients, our alcoholic gluten-free ginger beers are brewed to inspire and delight while being a force for good in the world.
Twelve years ago, our founders began homebrewing one-gallon batches of alcoholic ginger beer while living abroad in Panama. Now Ginger’s Revenge is brewed in 472-gallon batches and distributed to over 1,100 locations across North Carolina, South Carolina, & Ohio. What a journey it has been!