FOR THE GOULASH
1 medium purple onion, sliced half-moon
2 medium carrots, thinly sliced
1 medium apple, diced
1 red or yellow pepper, roughly diced
1 medium zucchini or other squash, quartered lengthwise and sliced
3 cloves garlic, minced
1 bunch of cilantro, chopped fine (may substitute flat-leaf parsley)
1 can tomato sauce
1 can petite diced tomatoes, drained
salt, pepper to taste
2 TBSP sweet or smoked paprika
balsamic vinegar to taste
FOR THE PORK
1 pork tenderlion, about 1 lb, cut across the grain into 8 even-sized medallions
salt, pepper, ground coriander, and paprika to taste
In large sauté pan, heat oil (I used grass-fed pork lard and olive oil). Cook onion, carrot, apple, pepper, and zucchini until softened. Add salt to draw out moisture and begin browning, about 5-7 minutes. Add garlic and saute until garlic is fragrant. Add paprika, tomatoes and tomato sauce, cover and simmer. Right before serving, add the chopped cilantro and splash with balsamic vinegar. Serve over cooked brown rice (dusted with additional paprika until it looks pretty) and top with fresh sour cream or plain yogurt.
While the goulash is simmering, prepare a pork tenderloin by cutting it in half and then in half again and then in half again to make eight medallions. Season liberally with salt, pepper, ground coriander, and paprika. Drizzle medallions with olive oil and turn to coat all sides with seasonings and oil. Use your hand to press the medallions flat. Cook the medallions on a grill pan or skillet for 4-5 minutes per side or until the internal temperature registers 140ºF. Remove pork from the heat and let rest for about 5 minutes to re-distribute the juices.
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South Beach Diet is no different. It is the most restrictive and the shortest of this 3 phased diet. Phase One-Modifying your diet. Phase Two-Achieving your targeted weight goal. Phase Three-Maintaining your targeted weight goal. Change isn’t always easy and during the first phase of this medically sound diet, the most rigorous rules regarding what you can and cannot eat are enforced.
Sticking to this program does have its benefit. You will most likely accomplish the most substantial amount of weight loss during this phase then you’ll while observing the other stages of the diet. There have been reports of lost of up to 14 pounds upon completion of this first two weeks phase. It has likewise been pointed out that the loss is in a highly noticeable area, the belly fat budge section. The most important task of every new project is how you begin it. The beginning significantly affects the results you experience at the end. Let’s explore what you can do during the first phase of your South Beach Diet journey that will make your transition through the other phases effortless and enable you to end with your targeted weight goal achieved.
Phase one is about modifying your diet and controlling your physical cravings. At the end of this stage, you’ll rule your eating habits instead of enabling them to rule you. You can continue to rule these new eating habits at the end of this stage as long as you maintain the control. The South Beach Diets’ purpose is to inform you to build a sane eating program that consist of the right carbs and the right fats…the good ones, so that you experience effective weight loss and to create a healthy cardiovascular system.
Inflammation Phase Conundrum
The litigation phase of the divorce process marks the end of the ‘beginning phase’ of your case and marks the beginning of actual court room litigation phase of your case. Keep in account the fact that litigation phase can be lengthy and tedious. We have all heard horror stories about the divorces (celebrity divorces for example) that dragged on and on for months on end where it appeared that no end was in sight. The good news is that while must divorce are contested, very few turn into the ‘horror story’ type of divorce that we read and hear about in the media.
The extra weight that we gain is from the carbohydrates that we eat in breads, the form of baked goods, and other processed sugary snacks. This is what I mean by bad carbs. Elimination of the " ;four white poisons, " white sugar, white eggs, white flour, and white milk is essential. They must be replaced with good carbs, such as fruits, whole wheat pasta, vegetables, and whole grains. Bad fats have negative affects on the portions of your blood chemistry that deal with cholesterol and triglycerides. High concentrations of these are the main factors in blocked arteries and inflammation of blood vessels. They also contribute towards the metabolic syndrome, otherwise known as pre-diabetes. It has been indicated that 25% of all Americans are susceptible to this symptom. Bad fats include saturated fats, butter, red meat, and processed foods prepared in hydrogenated oil that include cakes, cookies, and oleomargarine. They should be replaced with good fat; foods prepared in polyunsaturated and mono unsaturated oils, Omega3 fish oil, lean meat, fish, yogurt ‘s, and low fat cheeses, and poultry.
During phase 1 of your South Beach Diet the foods you must avoid are bread, rice, potatoes, pasta, baked goods, fruits, candy, cake, cookies, ice cream, alcohol, beer, and all sugar products. These are the foods that most of us crave most and this phase is intended to teach you to control your cravings. It is also intended to teach your body to adapt different ways of dealing with foods that cause you to store excess fat. Storing fat is a built-in bodily survival instinct. It is designed to see us through tough times of famine. But famine is rare for the average American. Our sedentary and high consumption lifestyles causes us to store fat, but never require our body’s to burn it off, so it just sits there and accumulate. That is why it’s so important that we reduce the volume of fat and carbohydrates that we consume.
The acceptable South Beach Diet Phase 1 food list include, but aren’t limited to; lean meats, poultry, all types of seafood, beans and peas, a wide range of vegetables, nuts, low-fat cheeses and salads. You should eat at least three balanced meals daily and only eat to satisfy your hunger and ignore your cravings. Your greatest challenge will be in the first few days of phase 1. During this period you must exercise a lot of discipline. Keep a tea kettle handy. Drinking warm water has been known to satisfy the stomach’s yearnings. You also have the opportunity to replace the craved for food with an approved food. Between meal snacks are encouraged. The food substitution method is a good practice. It should become a habitual share of the new eating regiment. If you encounter a set back and give into your craving, just start all over. The South Beach Diet focuses on the whole person, not just your digestive tract and metabolism. Set backs occur and are easy to repair. However, you must keep them to a minimum if you want to reach your goal.
The South Beach Diet is a good education program to teach you to establish healthier eating patterns. It is important that you follow the guidelines for Phase 1 to a "T." ; There is no middle ground, foods not on the acceptable food list, you must avoid. You are to plan and prepare all of your meals with select good fats and good carbs nutritious foods, and cook those using healthy techniques. Grilling is one such method because it cooks out lots of fat from the meat. Exercise, though not required, helps you lose weight faster because it burn fat faster. Visit these links for information on South Beach Phase 1 Recipes and How to Guarantee Your Success in Phase One. Phase 1 is the start of a program that will allow you to better manage your weight in a healthy manner and significantly improve your overall health. But you must conform to the plan, with a view to reap its benefits.


Our Christmas Day menu is now sold out.
But aaah, Boxing Day. A day spent lazing around the house in the aftermath of Christmas Day. No one’s got the energy to cook, so how about getting out and treating your family to a delicious meal in Market Harborough?
Our menu for Boxing Day is much of the same as Christmas Day: a three-course meal with a couple of new additions including a supreme of British chicken and vegan shepherdless pie. The appealing starters and mains are crowned off with a festive array of desserts to choose from.
Available 12 noon til 2pm. Pre-order and final numbers required four weeks before.
£35pp, 10yrs & under £18, under 2yrs FOC.
You can view the full menu here.


Miami has tons of restaurants, but some of the best are found in the Miami Design District. I have eaten in several of the restaurants here during the last several years, and I have been highly impressed with what I have found.
Red Carpet Italian
One of the most popular Italian restaurants that I have come across is the Red Carpet Italians. I tried this because I was interested in the possibilities for Italian food in the Miami area. I have a lot of friends that talk about the authenticity of the Italian food, and I was not disappointed. The garlic roles and the pasta are great. I would highly recommend this restaurant to anyone that is interested in Italian food. The ingredients are fresh, and the wine selections are awesome.
Wynwood Kitchen and Bar
When it comes to a having a nice date night, the Wynwood Kitchen and Bar is the best place that you can go in the Miami Design District. It is one of those restaurants in Miami that is known for delicious meals and a cozy restaurant. I like the restaurant because it offers some unique items that you cannot find in a typical restaurant. There are items like the Octopus Skewers that I can’t find anywhere else. The Roasted Beef Chicken is also quite appetizing as well.
This is considered an upscale eatery so it is a bit pricier than the typical restaurant, but I don’t mind. It has some great art work to view while you eat, and I have been several times since I originally went to the location last year.
Crumb on Parchment
When it comes to sweets, there is nothing better than Crumb on Parchment. This is my favorite restaurant. It is a bakery café that has the best sweets that anyone can ever imagine. There are blondie brownies and red velvet cupcakes, and the grilled chicken sandwiches are delicious here. I could go to the Crumb on Parchment every day, and I would never get tired of the chocolate chip cookies and scones. I can get a glass of wine to go with the meal so that makes it an even better retreat for a casual outing.
The Miami Design District has become a great spot for people that like variety. There are a lot of restaurants, so couples and groups of friends can always find something new.


Bernadine (known to many as just 'B') created BDelicious as a culmination of her life-long passion for feeding and entertaining the people she loves.
Born in Pakistan, Bernadine offers Australia her distinctive take on Pakistani and Indian cuisine, delivered with pride. In addition to Pakistani and Indian cuisine, we also offer an array of Western, continental and Asian food.
B has over 25 years experience catering for family gatherings and special events, and has established a reputation for delivering memorable events, time and time again.
BDelicious menus are inspired, inclusive and can be designed to suit any dietary requirement. We always strive to minimise negative environmental impacts.


Tips for Taking Care of Your Children’s Teeth Over Easter
Easter is about to spring upon us and we all know it can become difficult to limit our children’s sugar intake, especially with all the chocolate goodies that the Easter bunny will bring. Their oral health however, doesn’t have to suffer if the right precautions are taken.
Ensure chocolate is kept to mealtimes
It is not always the case of how much chocolate your child consumes, but mainly how often that causes oral health problems. By keeping the chocolate to mealtimes, means that the teeth can be cleaned after, preventing cavities which could be caused by sugar.
Give your child a glass of water after eating chocolate
This will help to produce salvia in the mouth, which will help to rinse away any plaque, bacteria and debris. A glass of water also doesn’t contain any sugar, so is the healthiest option for your child to drink whilst washing down their Easter egg.
Monitor their intake
The longer amount of time chocolate is in the mouth, will produce more acids that cause tooth decay. Oversee your child’s intake of their Easter egg, and give them small pieces that won’t stay in their mouth for long periods.
Give them sugar free options
If you are really worried about your child eating chocolate, due to the sugar content, there are sugar free options available online. You will still have to ensure they have a good dental routine to clean their teeth after eating to reduce tooth decay. But the lack of sugar compared to their sugar filled counterparts, will prevent cavities further.
Give them certain foods to clean the mouth
Eating crunchy fruits and vegetables such as carrots, apples and celery stimulates the production of saliva. This is beneficial for teeth, since saliva helps to protect the teeth from bacteria, by helping to break down and wash away chocolate that can become stuck in the teeth. Or you could give your child a small piece of cheese after eating chocolate, as this will help to neutralise the acids that cause tooth decay.
Offer them other forms of treats than the traditional chocolate egg
If you wish to completely eradicate your child sugar intake from eating chocolate, you could offer them other fun alternatives. Why not swap chocolate eggs for fancy dress items or cuddly toys? Or you could take them on a day trip to the zoo or a fairground, as a special treat in the Easter holidays. Just make sure you don’t let them indulge in other forms of sweet treats, like candy floss, that could harm their oral health just as much as chocolate.


Three easy ways to improve your gut health with plant fibre
An easy way to improve your gut health is to eat more plant fibre.
Firstly, what is plant fibre?
Plant fibre is nothing new, it's what we’ve been eating for thousands of years and can be found in all sorts of fruit, vegetables and even trees. We now eat more processed foods than ever and should remember that, when it boils down to it, we are all a bunch of crazy cavemen and cavewomen looking for our next meal.
So how much plant fibre do you need in your diet?
The government guideline is set at 30g of fibre a day. In the UK, nearly 66% of adults do not consume enough fibre and are short by around 10g every day… that’s a third… this is complete insanity! But don’t worry, this is not too hefty a target to achieve, especially if you want to improve your gut health.
Let us tell you about a few easy tricks…
Three easy ways to boost your plant fibre intake to improve your gut health
- Eat more hummus
Hummus is naturally high in plant fibre and it's a fab snack with some carrots (or nachos) when you are flagging at around 4pm! Half a pot of ChicP velvet hummus contains 6.9g of plant fibre, meaning you've nearly smashed the target in one!
All of our drinks are high in fibre and contain a whopping 2.5g of plant fibre per can. We use natural prebiotic plant fibre from acacia trees in our banging tasting drinks. Prebiotic plant fibre improves your gut health by feeding the good bacteria in your gut, so they thrive and multiply. It's been used for thousands of years in the Sahel region of Africa
- Eat some strawberries
Could there be an easier way to improve your gut health than eating strawberries? A handful of strawberries contains around 2g of plant fibre. Have them with your yoghurt and some granola at breakfast, or as a way to quell that desire for sugar after your evening meal.
There you go… 3 easy ways to improve your gut health with plant fibre. Get ready for a happy tummy!


Organic Food Strengthens Immune System
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You know how the apologists for conventional foods are always telling you that there’s no nutritional benefit from eating organic food? Remember that Stanford study published in the Annals of Internal Medicine (Vol. 157, pp. 348-366) that said, to paraphrase, “Nope. No benefit other than a big decrease in the load of toxic chemicals”?
Well, in the very first study ever done on the impact of organic food on intestinal immunity, scientists at the National Research Institute on Food and Nutrition in Rome, Italy, have found that organic carrot consumption stimulated the immune system in laboratory mice—both in their intestinal immune system and other immune system sites throughout their bodies. And the more organic carrots they ate, the stronger the effect. Their study is reported in the Journal of the Science of Food and Agriculture (Nov. 2012; Vol. 92, Issue 14, pp. 2913-2922).
To quote from their study, “It is widely accepted that any condition inducing an increase in regulatory T cell levels, locally or systemically, is considered beneficial. Thus the increase in regulatory T cells suggests a positive effect exerted both locally and systemically by organic carrots of the Bolero variety, as compared to a conventionally-grown Danish carrot diet. This is the first evidence of a regulatory T cell increase induced by organic food consumption.”
USDA SETS UP PROTECTION RACKET ON ORGANIC FARMERS
What do you call it when someone comes to your store and says, “Nice store you got here. Be a shame if somethin’ happened to it. But if you pay me a little somethin’, I can make sure nothin’ happens to it”? It’s called extortion—a protection racket practiced by mobs everywhere, right?
The U.S. Department of Agriculture and its allies in conventional agriculture have found some pretty ingenious ways to screw organic farmers over the years, but running a protection racket to extort money from farmers whose crops are contaminated by Monsanto’s genetically modified crops tops them all. To explain what’s going on, let’s use a metaphor.
Suppose you have an open lot next to your property and someone buys it with the intention of building a house. To get the lumber for his house, your new neighbor comes over to your place with a crowbar and starts prying boards and framing off your house and taking them to build his own place.
Let’s say you go to the cops to get him to stop. The cops ask the District Attorney to settle the matter and the D.A. decides that you should either buy expensive insurance against people dismantling your house or shut up about it. Any penalty for the neighbor? Nah.
So, when organic farmers complained to the USDA that transgenic pollen from Monsanto’s GMO crops was contaminating their organic crops, the USDA appointed an “Advisory Committee on Biotechnology and 21st Century Agriculture” to settle the matter. The Committee recently decided that the answer to the problem is for the organic farmers to pay to self-insure themselves against unwanted GMO contamination. Any penalty for Monsanto or the conventional farmers? Nah.
The National Organic Coalition (NOC) on November 20, 2012, strongly asserted that this Committee proposal allows USDA and Monsanto to abdicate responsibility for preventing GE contamination while making the victims of GE pollution pay for damages resulting from transgenic contamination. The NOC is a nationwide alliance of organizations representing farmers, environmentalists, other organic industry members, and consumers concerned about the integrity of national organic standards.
In effect, the USDA’s Committee is saying to organic farmers, “Nice crops you got there. Be too bad if they got contaminated and couldn’t be sold as organic. But if you pay my buddies in the insurance industry a little somethin’, you won’t get hurt.”
Don’t we put people in prison for racketeering?
What Could Be Wrong with Baby Carrots?
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Aw—those cute little baby carrots in the plastic bags they sell in the supermarkets. So adorable, even if they are in the shape of .58 caliber Enfield bullets from the Civil War, or the wound-up paper stomps you use in art class to smear your charcoal drawings. And they’re carrots—so good for you, right? Think I’ll pack a few in my kid’s school lunchbox, right? Yum yum—eat ‘em up, right?
Well, according to http://worldtruth.tv/why-baby-carrots-are-killing-you/, when conventional carrots are packaged, the runts and misshapen ones go to the processor, where they’re ground up to a paste, treated with chlorine to brighten their color, and pressed into these faux nuggets of not-goodness. Because chlorine is used in manufacturing, it is not considered an ingredient by the FDA and so not listed as an ingredient on the label.
Better to nab a few organic whole fresh carrots and peel them, then cut a few crunchy sticks for the kids. Then you’ll know what they’re getting: carrots.
If you are what you eat, then I am certainly partially comprised of Cheez Whiz. As a kid growing up in eastern Pennsylvania, I ate my share of Philly Cheese Steaks and that sandwich was always topped with a pasteurized process cheese spread, of which Cheez Whiz is just one example. But now that I’m a grown-up and interested in eating organic, I wonder what “pasteurized process cheese spread” is? Is it cheese or what?
Well, kind of. It’s made from one or more cheeses, such as cheddar or colby, and may have anhydrous milkfat added. The cheeses are blended and heated with an emulsifier—typically a sodium or potassium phosphate, tartrate, or citrate—and other ingredients such as water, salt, artificial color, and natural and artificial flavors. It can contain a sweetener and a stabilizing agent, such as the polysaccharide xanthan gum or the colloid carrageenan, to prevent separation of the ingredients.
But do we really want to eat all that stuff? Today I went to an event here in Sonoma County called Artisano, showcasing the artisanal foods and wines that are produced here by mom and pop operations. The cheeses were a revelation. Made by hand in small batches, they had a purity of flavor that was astonishing. Almost all used organic milk from cows, goats, and sheep (the sheep milk cheeses are my favorites).
Here are the cheesemakers of Sonoma and Marin counties, and as the Monty Python troupe pointed out in “The Life of Brian,” “blessed are the cheesemakers.”
Snoop around a bit. If you are in these parts, visit a fromagerie. Or order some real cheese to be shipped to you. And for goodness sake, toss out that bottle of Cheez Whiz (unless you just must have an authentic Philly cheese steak).
Availability of these producers’ products varies. Check the websites for details. All are within an hour’s drive from Santa Rosa, Sonoma County’s centrally-located main city, and not much farther from San Francisco.
Achadinha Cheese Company. Good goat cheese since 1955. www.achadinha.com
Andante Cheese. Some of the region’s—even the country’s–best cheeses come from Soyoung Scanlon’s operation. www.andantedairy.com
Barinaga Ranch. Marcia Barinaga’s ancestors were Basque shepherds and she makes her Txiki from raw sheep’s milk. www.barinagaranch.com
Bellwether Farms. The Callahans’ sheep and cows’ milk cheeses are superb. www.bellwetherfarms.com
Bleating Heart. Sheep milk cheese in spring and summer, cows’ milk Sonoma Toma in fall and winter. www.bleatingheart.com
Bodega Artisan Cheese. A man from Peru makes the purest and silkiest goat cheese imaginable. www.bodegaartisancheese.com
Bohemian Creamery. Epoisses-like sheep milk cheese is seasonally available and much sought after. www.bohemiancreamery.com
Cowgirl Creamery. Two gals in Point Reyes on the coast make luscious double and triple cream cheeses. www.cowgirlcreamery.com
Laura Chenel’s Chevre. Laura was one of those who started the craze for great Sonoma goat cheese. www.laurachenel.com
Marin French Cheese. Cheeses similar to Camembert and Brie. www.marinfrenchcheese.com
Matos Cheese Factory. No sign on the road. (707) 584-5283. No credit cards. Best to pick up Joe Matos’ excellent Portuguese-style cheese at a market.
North Bay Curds and Whey. Alissa Shethar uses raw sheep and cows’ milk to make a variety of fresh and aged cheeses. www.northbaycheese.net
Point Reyes Farmstead. Among the best blue cheeses anywhere. www.pointreyescheese.com
Ramini Mozzarella. True water buffalo mozzarella from local animals is a new addition to the cheese scene. www.raminimozzarella.com
Redwood Hill Farm and Creamery. Artisan goat cheese, goat yogurt, goat kefir—you get the idea. www.redwoodhill.com
Spring Hill Cheese Company. Sells a variety of artisan cheeses and cultured butter. www.springhillcheese.com
Tomales Farmstead Creamery. A goat ranch in Tomales, Marin County, bordering Sonoma. Fresh and aged goat cheese. www.tolumafarms.com
Two Rock Valley Goat Cheese. The Italian-Swiss heritage of the owners shows in their aged and fresh goat milk cheeses. Call (707) 762-6182.
Valley Ford Cheese Company. Estero Gold is a brisk, nutty, Asiago-like cows’ milk cheese. www.valleyfordcheeseco.com
Vella Cheese Company. One of Sonoma County’s oldest fromageries, known for its Italian-style stravecchio cheese. www.vellacheese.com
Weirauch Farm and Creamery. Nicely aged sheep and cows’ milk cheeses from their site east of Petaluma. www.weirauchfarm.com
Prop 37: Down But Not Out
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Well, it cost Monsanto and friends $45 million, but they succeeded in sending Prop 37 in California to defeat. Now the good news:
It didn’t lose by much—about 47 to 52 percent. Something like 4.7 million people voted for the proposition, which would have required genetically modified foods to be labeled as such. That is a huge number of people who understood that they have a right to know what they’re eating. This is a huge base of people on which to base the next campaign—and the next campaign is coming.
Monsanto and friends could only succeed in defeating Prop 37 by lying. Their entire campaign was just a pack of lies. The biggest lie of all was that it would cost the average family $400 extra per year in rising food costs. To put a few words on the labels? In the 40 or so countries around the world that require labeling of GMOs, including all of Europe, Canada, India, and China, there have been no noticeable increase in food costs.
Prop 37 was a valiant effort and it brought a lot of attention to the problem of GMOs in the food supply. Millions are now aware of Monsanto and friends’ trickery and deceit. We will require labeling sometime in the future. Even the Yankees don’t win the World Series every year.
And remember, it’s not hard to avoid GMOs in your food. Just eat organic.
If you have a Walgreens near you, look for a new brand of household products called Ology. The products are free of harmful chemicals. Exclusive to Walgreens, the Ology brand features a line of baby and personal care products, as well as household cleaners. It answers the growing consumer demand for toxin-free products. Because of Walgreens extensive reach in all 50 states, it will be the first nationally accessible brand of its kind.
Several consumer groups helped drive support for the U.S. Senate’s recently approved chemical reporting bill, The Safe Chemicals Act of 2012. If passed, it will be the first overhaul of the federal chemical law since 1976. The new bill will require manufacturers to prove that ingredients in everyday consumer products are safe for human health. Today, that task falls on the Environmental Protection Agency, which doesn’t have the resources to test tens of thousands of chemicals that go unregulated in the marketplace.
To learn more and to take action by urging your Senators to support The Safe Chemicals Act of 2012, visit http://www.nrdc.org/health/toxics.asp?gclid=COj8hd-BxbMCFUxxQgodJiQAgg.
American Academy of Pediatrics Misses the Big Picture in Its Flawed ‘Organics’ Analysis
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Sometimes it seems that the mainstream—whether mainstream medicine, nutrition, or other health-related discipline—just can’t quite wrench its mind out of the obsolete mindsets of the past and realize that organic agriculture and the food it produces is key to the sustainability of farming for the long term and key to health for all the creatures involved, including us humans. And so mainstream medicine (in this case), in its tortured yet futile attempt to dismiss organics as a central factor in good health, ends up turning common sense on its head—a vantage point from which it misses the big picture entirely.
I received the following article by Charlotte Vallaeys of the Cornucopia Institute a short while ago. She brilliantly illustrates this point. Ms. Vallaeys is Director of Farm and Food Policy at the Institute. She holds a Master of Theological Studies from Harvard Divinity School and a Master of Science from the Friedman School of Nutrition Science and Policy at Tufts University.
I asked her if I could use her entire article in Organic Food Guy and she kindly agreed. And so this week, I turn the stage over to Charlotte Vallaeys. Her article is important, insightful, and enlightening.
By Charlotte Vallaeys
For the first time, the American Academy of Pediatrics (AAP) has weighed in on organic foods for children. Its news release was widely covered in the national media.
While the AAP should be commended for acknowledging the potentially harmful effects of pesticide residues on conventional foods, their report—and associated press coverage—is seriously flawed in its basic approach to agrochemical contamination in our food supply and the associated threat to public health.
Even though the AAP acknowledges that many pesticides are neurotoxins, that studies have linked exposure to pesticides to neurological harm in children, and that a recent peer-reviewed study correlated higher pesticide residue levels in children with higher rates of attention-deficit hyperactivity disorder (ADHD), the AAP is cautious about reaching a conclusion regarding the harmful effects of pesticides.
Why such a reckless approach? AAP explains, “No studies to date have experimentally examined the causal relationship between exposure to pesticides directly from conventionally grown foods and adverse neurodevelopmental health outcomes.”
With this statement, the AAP suggests that it considers existing knowledge about toxic pesticides to be inadequate and incomplete for the purposes of recommending organic foods for children, which have been shown in peer-reviewed published studies to radically reduce children’s pesticide exposure.
The pediatric group suggests, as agrochemical manufacturers have for decades, that the question of whether pesticides harm children will remain unanswered until results from experiments provide definite proof of harm. With this expectation, the AAP joins the agribusiness and pesticide lobbyists in setting an impossible standard. Let’s step back for a minute and imagine what such an experimental study would look like.
Children in such experiments would need to be assigned to two different groups: ‘Group Conventional’ which would receive only conventional foods with the documented pesticide residues, and ‘Group Organic,’ on a 100% organic diet. But exposure to pesticides starts before birth, so to control for this confounding factor, the experiment would have to begin with the mothers while pregnant—also grouped in ‘Group Conventional’ and ‘Group Organic.’
Then, in order to definitively link dietary pesticide exposure to harmful outcomes, the two groups of children would need to be raised in sterile, confined isolation, to shield them from all other environmental toxins. After all, if raised in a typical household, in the soup of chemicals contaminating our air and water, and synthetics commonly found in our homes, the pesticide industry could easily dispute the study’s results.
Other factors would need to be controlled as well. Other than the conventional v. organic factor, the diets for the two groups would have to be identical. In fact, the children would have to be force-fed; if, for example, several of the children in ‘Group Conventional’ simply pick at their vegetables and refuse to eat them, but most of the children in ‘Group Organic’ do consume all their veggies, the agrochemical industry could again rightfully claim the study to be invalid because of these differences.
Moreover, we know that effects of pesticides can be long-term, especially pesticides that are carcinogens or endocrine disruptors. So to understand the effects of dietary pesticides on health outcomes in adulthood, the experiment would have to run for decades.
The problem is clear: a study that could definitively prove that pesticides cause adverse health effects in humans would be logistically near-impossible, not to mention highly unethical.
The AAP suggests that conventional foods, which carry well-documented pesticide residues, should not be considered harmful to children until the results of impossible experiments prove otherwise. This is the approach that acts in the interest of the pesticide industry, because it lets them off the hook.
But shouldn’t the AAP act in the interest of children and public health? When pesticides have been found to be toxic and carcinogenic to lab animals, have been correlated with higher rates of ADHD in children, and have been shown to lead to neurological harm in farmworkers and their children, the basic assumption should be that they are harmful until proven safe, not the other way around.
Many parents opt for organic foods for their children, because they appropriately approach toxic pesticides using the Precautionary Principle: synthetic compounds that are designed to kill living organisms should be presumed dangerous to growing children until proven otherwise. And the only way to remove your children from this huge, uncontrolled experiment is by refusing to offer them foods with agrochemical residues—by choosing organic.
The burden of proof should lie with the pesticide manufacturers, who must conclusively demonstrate that their toxins are safe. It should not be the responsibility of our children to prove, decades later, that the pesticides they consumed as kids contributed to their generation’s health problems.
By failing to come out strongly in favor of organic foods, the AAP does a serious disservice to the health of our children and the well-being of future generations.


Whether you fancy a quick cafe lunch or a sumptuous buffet, we have a variety of dining options to suit every taste!
Click on the headings below for more information on each of our dining options.
Nando’s is home of legendary Portuguese, flame grilled PERI-PERI chicken. You’re guaranteed great food with excellent value for money, served in a warm, fun and vibrant atmosphere.
Your senses will be fired up by the addictive flavour of our delicious PERi-PERi chicken, grilled to perfection and served with pride and passion.As well as our legendary Peri Peri chicken, Nando’s menu has tasty appetisers, salads, pittas, wraps, burgers, vegetarian dishes and, of course, desserts.


2 cups (measured with whole cookies) vanilla wafers
1 1/2 cup sweetened flake coconut dyed red (reserve 1/2 cup for toasting and rolling)
1 cup confectioner’s sugar
1/4 cup raspberry vodka
1 tablespoons plus 1 1/4 teaspoons light corn syrup
1/4 teaspoon of seedless raspberry jam
4 oz white chocolate or almond bark for dipping
Before you go to bed, prepare the mixture to be chilled in the refrigerator over night. Use a food processor (or crush with a rolling pin in a ziploc bag) to chop or crush vanilla wafers into consistent fine crumbles.
Empty into a large mixing bowl. To proceed like the photograph, dye coconut by combining 2 tsp of water with four drops of red food coloring in a ziploc bag and shake until evenly colored red. Next add 1 cup of the dyed coconut and pulse until chopped into bits (or chop with a knife.) Then add the red chopped coconut to the mixing bowl containing crushed wafers. Sift 1 cup of confectioner’s sugar into bowl with wafers and coconut. If you don’t have a sifter shake it through a mesh strainer to get it broken down into a dusting. Mix all ingredients and set aside.
In a smaller mixing bowl mix 1/4 cup raspberry vodka, corn syrup and raspberry jam. Pour this vodka mixture into the larger bowl with the wafer mixture and mix thoroughly. It will look like a lump of dry cookie dough. Allow it to chill in the refrigerator over night or for a few hours. Once it is firm, use a small cookie scooper to create symmetrical balls and roll into balls and place on waxed paper. Allow them to chill again in the refrigerator. You may roll them in sifted powdered sugar or dip them into white chocolate or almond bark. This photograph shows Zinger Balls dipped in white chocolate and then rolled in two-tone red dyed and plain white coconut.
To continue like the photograph, set the oven to 350 degrees and toast remaining 1/2 cup red coconut for about 7 minutes. Careful to watch coconut and use a fork to mix it as needed to prevent burning. I added a handful of plain white coconut half way through toasting to get color variation, but please note it will toast faster because it is not wet like the red coconut. Set the coconut aside to cool and begin melting white chocolate in a double boiler or use a wide bowl on top of a pasta pot with about 3 inches of simmering water.
Once the white chocolate is melted, roll the balls in the white chocolate, set onto waxed paper and sprinkle and press coconut into each vodka ball. Use small foil cupcake liners for a nice presentation. However, if you turn them inside out then the silver shows better.


Mama Cee’s Pizzeria and restaurant is now open!!! Located in the shoprite plaza on route 23 in Franklin. Owner Bill Elig of Villa Capri II of Sparta and his staff Bring with them over 20 years experience in the pizza and Italian food industry. Mama Cee’s offers the largest variety of pizza’s in the area available by the slice or whole pizza! As well our menu offers anything from hot and cold sandwiches and wraps to our delicious Italian entrees available to Dine in, take out or our FREE delivery service. We also offer a full catering menu for parties of any size and we will be more than happy to provide references upon request. At Mama Cee’s we believe in a strong sense of family and community as we will always look for ways to support local organizations and children whether through sponsorships, discounted pricing for local non-profits & donations to local charities and organizations. So stop in enjoy a quick snack or an entire meal and feel free to speak to one of our knowledgeable staff members about what we can do for whatever organizations you may be involved in.
At Mama Cee’s Your Family comes first!!!


Memories of the mediterranean
Reimagined in the heart of Knightsbridge, London.
A new concept for Nammos, combining a relaxed neighbourhood atmosphere with exceptional cooking based on the wealth of fresh produce that surrounds our home.
Using only the freshest ingredients, carefully combined to create dishes that beg to be shared.
Enjoy unforgettable dishes with friends old and new. Creating memories that last a lifetime.
The interiors have been designed by the award-winning Joyce Wang, with architecture and delivery managed by ultra-prime specialists Rigby & Rigby. Our restaurant celebrates a warm and inviting palette of terracotta, pastel blues and natural whites, creating an environment that perfectly encapsulates our Myconian roots, elegantly refined for the heart of Knightsbridge village.
Central to what we do at Nammos London will be our desire not just to deliver a world-class dining experience but also to strive to be a cherished local community asset in a unique London neighbourhood. Everything we do will be done with our neighbours first and foremost in our minds.
We operate strictly by reservation only to ensure minimal impact on the surrounding areas, and are therefore unable to accommodate walk-ins. Parking is also unavailable outside or in the adjacent streets of the restaurant. We thank you in advance for your co-operation.RegiSter interest


Making a good latte macchiato at home – its very simple. The process of making your own latte at is much, much easier when you’ve got a machine like Delonghi Magnifica ESAM 3000.B. Here are the Ingredients, Instructions and Information for it. All important links are in the description …
* 1/2 cup milk (or soy milk)
* 1 shot espresso
* Sweetener & flavored syrup, if desired
1. Foam milk with foamer and pour into glass.
2. Add shot of espresso.
3. Sweeten as desired. Add flavored syrups like caramel or vanilla if you like.


Locally-grown fruits and vegetables taste better and are better for you. Whenever possible, Seashore opts to purchase from local growers. Local commodities are grown in proximity to a distribution center which allows them the time to be tree or vine-ripened. Additionally, when commodities are picked at their peak of ripeness, more of their vitamins, mineral, and phytochemicals are retained.
We also believe in supporting local, independently-owned growers. To further our commitment to our local community, we are a part of a national sustainability program—Greener Fields Together. By pulling resources with the other members of PRO*ACT, we are able to offer local growers food safety education. In 2015 Greener Fields Together launched its grant program Cultivating Change and awarded $60,000 to small, independent growers. If you’re interested in getting involved or just want more information, contact us directly or visit greenerfieldstogether.org.
We update our locally sourced availability list weekly our peak season. Please keep in mind that availability is subject to changes in growing conditions and that some items may need to be pre-ordered. To help us better serve you, please utilize our menu planner and reach out to your sales representative with any questions.Download PDF
Local Menu Planner
Use this as a guide, but remember to reach out to your sales representative before publishing your menu.Current Month: February
- Apples (various)
- Lettuce, Hydro Bib
- Microgreens (various)
- Mushrooms (various)
- Onions, Peeled
- Potatoes, processed
- Sweet Potatoes


Juvamine, your health and wellness partner
With over 30 years’ experience and an ongoing commitment to innovation in nutrition, Juvamine Laboratories is an expert and the leading retailer in health food and dietary supplements.
Laboratoires Juvamine offers a wide range of plant-based remedies, vitamins and minerals, infusions, organic products and other health food products to help each person preserve their health, beauty and well-being – whatever their needs and desires.
Laboratoires Juvamine has safe products to help you restore your vitality, slimness, healthy digestion, balance, well-being, and even to help you relax and allows each person to feel good physically and psychologically and fully enjoy life.
Laboratoires Juvamine products are made in accordance with very strict quality requirements.
For optimal health:
– eat at least 5 different fruits and vegetables each day
– exercise regularly
– avoid snacks between meals
– avoid eating foods that are high in fat, sugar and salt


How To Go About And Discover All Natural Pet ProductsTo some people, a pet is just as valuable as a child. Taking care of your family pet is really crucial, therefore is offering them the right food. Excellent food and the right animal items can assist your pet stay healthy and fit.
Animal nutrition in our industry plays a big function in our society although not all people recognize this. The majority of customers think that purchasing family pet items such as canned foods are just comparable to the meat that you can feed them every day. They are mistaken. They also think that the canned foods only consist of toxins and preservatives which can harm the animal's health one day. More of them also believe that they only intend to keep it expensive. In the early 1980s, Stuart Berger, MD, declared that soy is amongst the 7 top irritants. Soy is a substance that triggers allergic reactions in family pets.
If you want to provide your canine natural, healthy food, however you don't have enough time to prepare raw meals for your animal, you can buy some of the food items such as those ready-to-eat freezes dried and frozen materials or raw meals. Your pets will love this kind of raw food.
One of the choices for feeding animal's raw food is Life's Abundance, which is a natural kibble pet food for your felines and pets . It contains just natural, nutritious active ingredients and is nutrition dense with the crucial vitamins, fats, minerals and fatty acids All Life Stages Chicken Dry Dog Food which are important for the best health of your canine or cat.
Dr. Jane Bicks, have challenged the requirement to increase illness and bad health in our pets. If that is so, we likewise need to take great care of our pets.
If you are looking for 100% natural healthy family pet items, they can be found in the local family pet stores. You can visit the closest animal stores near you and you can ask a expert to assist you choose and be informed of the best dose. In some cases, some foods are not suitable to the family pets that you have. You require help in choosing.
If you are not pleased with your search, you can look for the animal items online. It is very simple to look for pet products online.
Excellent food and the ideal family pet items can help your family pet remain healthy and fit.
Most customers believe that buying family pet products such as canned foods are just comparable to the meat that you can feed them every day. If you desire to offer your dog natural, healthy food, however you don't have sufficient time to prepare raw meals for your pet, you can buy some of the food products such as those ready-to-eat freezes dried and frozen how much should a puppy eat chart materials or raw meals. One of the options for feeding pet's raw food is Life's Abundance, which is a natural kibble family pet food for your felines and dogs . If you are looking for all how long is dry dog food good for once opened natural healthy family pet products, they can be found in the local family pet stores.


Add Clarified Butter and heat until just smoking. Add Corn, spread out evenly and cook until it begins to brown, about 1 minute. Toss, and cook another 30 seconds.
A perfectly cooked steak is something to be appreciated. Charred and crisp on the outside, juicy on the inside, you only need to know a few secrets to be able to pull it off. Choosing the correct cut of meat is the most important thing to remember.
You must log in to post a comment. Print Recipe. Chef Lars.
Strip steak also called a New York Strip Steak, or New York Strip is a beautiful cut of beef that requires little more than high heat, simple seasoning, and some solid technique. A strip steak is cut from the short loin of the cow. Strip steaks are best when they are well-marbled with nice, white fat weaving through the muscle of the steak.
Strip steak, also called New York steak or New York strip steak, is a tender cut of beef. A T-bone steak has the strip steak on one side of the bone and a small portion of the tenderloin on the other. A porterhouse steak is a T-bone steak with the full portion of the tenderloin on the other side of the bone.
Eric Mohrman has been a freelance writer sincefocusing on travel, food and lifestyle stories. His creative writing is also widely published. He lives in Orlando, Florida.
If price is no object, they recommend rib-eye or New York strip steaks. Recipe by DrGaellon. Join In Now Join the conversation!
We also explain how long to broil steak to get the best sear with the juiciest and most flavorful steak. Broiling is one of the best ways to cook steak! The direct dry heat sears the meat evenly, producing beautiful caramelization while locking in all the delicious juices.
Did this ever happen to you? A small group of people raise questions after questions sometimes stupid ones trying to find reasonable answers from each other. Everyone attempted to bust out their smart phones and Google the answers but no one did it because they wanted to keep the conversation going.


Happy Thanksgiving from all of us at Total HIPAA!
This year, we invite you to celebrate Thanksgiving by sharing. Please consider donating to your local food bank to help families all across our country gather together around a full table this holiday season. Every dollar you give to Feeding America can provide at least ten meals to families in need. The Feeding America nationwide network of food banks distributes 4.3 billion meals per year through their food pantries and meal programs throughout the United States. Their mission is to lead the fight against hunger, and we cannot think of a better cause to support.
Please enjoy a lovely and safe holiday with those closest to you.


Well, I did it! A few minor bumps, but overall, I made it through the thirty days successfully! I’ve learned a lot about myself through the process of the past month, and I’ve lost 4 pounds in the process!
I’ve gotten to be really good at grocery shopping and some of my favorite places are Woodman’s, Whole Foods, Trader Joe’s, and Jewel. All of these stores have great selections of organic, Whole 30 approved foods, gluten free, dairy free, Non-Gmos, etc. I would highly recommend shopping here if you are interested in doing the Whole30. I’ve included a few pictures of some of my favorite items that I’ve purchased for you all to see.
I wish I could tell you that I made several new meals this week, but I really didn’t. I think the nice part of this whole program has been the consistency of what I’m eating. It’s been really easy to food prep because I’ve eaten the same things for breakfast and my snacks every day. Breakfast has been chia pudding with fruit. Sometimes I’ve added almond butter and shaved coconut slices, but mostly it’s been blueberries, bananas, and raspberries. For snacks, I have had cashews and an apple with almond butter. For lunches the past week, I’ve made it a priority to make extras from dinner, so I could take leftovers for lunch. Dinner I have tried to continue new recipes, but I can’t really say that I was successful with it. I have found things I really like so I’ve rotated those throughout the past thirty days.
This week my favorites were the dill little potatoes that I made in my Instapot with grilled flank steak and basil tomatoes with balsamic vinegar, and of course, my favorite go to meal, teriyaki flank steak with broccoli in the instapot. I also made fajitas for Cinco de Mayo with pico de gallo. We used gluten free tortillas, yes, I know, this isn’t part of the official Whole 30. Lastly, I made “breaded” chicken with the buffalo sauce I talked about last week by New Primal. I also put this with a salad. I used coconut and almond flour as the base. Thank you, Pinterest! This was a WINNER!
But here’s really what I’ve learned over the past month: Diet really can make a difference in your life. I’m the first one to admit I was skeptical of this, mostly because I didn’t want to admit that everything I ate was not the best option for me. I have felt SO good this whole time and when I’ve strayed off or had something I shouldn’t have, I can DEFINITELY feel it. For that reason alone, I’m a believer, and I will continue this program as a lifestyle choice. My energy level has significantly improved and I am just overall happier. I would like to think it’s because of this program. I have said it multiple times over the past month, if you are even slightly considering this, DO IT! I promise you, you will NOT be disappointed! I hope you find as much success that I’ve felt!
Here are some resources I found throughout the 30 days that I didn’t know prior. Mod Pizza has a gluten-free, dairy-free option for pizzas and it’s actually really really good! Ben and Jerry’s has a gluten-free, dairy-free ice cream that is also pretty good! Baked rotini can be as good as regular baked rotini with gluten-free pasta and dairy-free cheese with chicken sausage. Ghee butter is a GREAT option instead of butter and it does comply with the Whole 30! It’s pretty interesting how many places are starting to adhere to dietary needs like gluten-free and dairy- free options for people!


Ingesting healthy foods is the key wish of all the peoples. Peoples attempt to ingesting balanced food, when deciding among a natural salad and some sort of a bite food, the salads are held in the icebox in most of the families. One simple item to select must certanly be what you would have for dinner. Eating ocean food is very strength for wellness, it’s regarded as very zero fat food which makes from character in the form of fish, shrimp, crab and other heavy ocean creatures.When it comes to your mind the word sea food, fish is the healthiest food. Fish is have a less sodium, it also Omega-3 fatty acids are abundantly in fish. Getting fish in your everyday diet regime, it recovers the disease like sclerosis, pulmonary disease and bronchial asthma. Eating fish is quite beneficial to our health to prevent many diseases. Two parts of every week eating fish are planned by medical professionals. Consuming fish will work for wellness for equally people and growing child. Omega-3 fatty acids are located within any usual fish stay, which are a good food for a lot of people, still the picky ones.
It is particularly advised for each persons should take normal utilization of Omega-3 fatty acids that is at the very least 2-3 occasions in a week. Centered on the data, you can find the crucial nutrients in fish as well as other ocean foods. Making your body and heart balanced, u should consume Omega-3 fatty acids which are obtainable in ocean food. The benefits of consuming Omega-3 fatty acids are typical center flow and also the assist in protecting against strokes. After you introducing ocean food from your own day-to-day diet regime you’ll get a good many thanks from your own heart.
Omega-3 fatty acid is not just the healthy issue you will find out in sea food, metal, zinc, and iodine they’re also powerful and healthy thing in beach food. Employs of iron are essential for raising red body cells. Iodine is really a significant part of thyroid issues, and zinc can be used to help the therapeutic of wounds.There is a significant link between beach food and our balanced human body, researching sea food is the initial stage improving your health. A suitable and nutritious diet should represent the mandatory nutrients and all the crucial minerals. People can have a multi-vitamin capsules for a healthy heart; but it is just a less balanced concept than it compared to consuming right meal infrequently. People proposed sea food on your own daily diet; thus beach food features a less amount of sodium and food. Usage of sea food is crucial in your day-to-day diet and specially fish products in your meal, twice per week at least.
The ocean is a large method of getting foods full of vitamins. This really is apparent from the truth that significantly more than 3.5 billion persons depend on the seas and oceans as a main supply of food. Globally speaking, sea food is thicker in protein compared to lamb, poultry and cattle.Fish is the most typical beach food eaten by person, and includes a wide selection of nutritional elements including supplements A and N, magnesium, phosphorus and selenium. These nutritional elements are necessary for the growth and development of the brains of infants. For adults, it will help in the protection against stroke and heart diseases. Here are a few benefits of ingesting fish as research has revealed that eating fish is helpful to the figures in lots of ways.
Good For The Heart – Maybe you have wondered why persons in the arctic place has very low degrees of heart problems? It’s the fish they consume. Fish includes a lot of omega-3 and it’s low in unhealthy fats. Omega-3 decreases the quantity of cholesterol in the blood and shields https://www.seafoodmarketpcb.com/ the heart against disease. Some actually proposed that an extra fish supper decreases the risk of heart disease by half.Healthier Bones – It’s been learned that apparent symptoms of rheumatoid arthritis has been eased when undergoes eat fish within a healthy diet. Ingesting more of ocean meals will help reduce that condition.Brighter Eyes – The human eyes is made bright and balanced through the standard use of oil-rich fish. For people who are suffering from faulty sight particularly in old age, omega-3 fatty acids will help increase view, specifically for those experiencing age-related macular degeneration (AMD). This is a issue that produces the perspective to become blurry. Fish also includes vitamin A which increases night vision.
Fundamental Nutrient – By consuming fish, you’re providing the human body with the required nutrient it takes, these are what keeps people healthy. Some of them are selenium, iodine, potassium and zinc. Iodine is essential for a wholesome thyroid gland, and selenium creates the nutrients which helps protect people from cancer.Glowing Epidermis – Perhaps you have wondered the secret of a wonderful epidermis look? A typical amount of fish supper will do that. Omega 3 does not merely help defend the outer skin from the aftereffect of really purple waves, additionally it may help with the relieving of epidermis situations like eczema. It is a correct source of protein which can be required for collagen that is required for a healthier, organization and variable skin.Increases Head Power – The brain is composed of mainly fat with many of it being omega 3. Many researchers have proven that people who consume sea meals are less likely to suffer with storage issues and dementia inside their latter life. The DHA, an omega-3 within sea ingredients have already been associated with a greater memory function in children.


Cavalor ATP Plus is a mixture of vegetable fats designed to increase the fat content of the end feed. Ideal for improving the endurance of your horse and enhancing overall improvement in condition.
Cavalor ATP Plus is a dietary feed for nutritional recovery during convalescence, an energy-rich feed concentrate for performance horses and breeding. It is based on extensive scientific research which has shown that the addition of specific fatty acids to the daily feed ration, such as omega 3 and omega 6, produces exceptionally good results. This leads to an optimal energy balance, which in turn contributes to uniform growth and increasingly good physical condition. This is manifested, for example, by an overall improvement in condition and greater staying power (due to a "glyco-sparing effect"), a shiny coat, better feed conversion (more energy out of fewer kilos of feed), less transpiration and a marked decrease in muscle stiffness and liver and digestive problems. Cavalor ATP Plus is mainly used prior to competition in eventing, racing and endurance and for an optimal condition of sales horses.
Cavalor ATP Plus is also used during critical periods in breeding and rearing of horses. At these times, energy needs are high, especially for the broodmare in early lactation. Due to the higher fat content, feeding Cavalor ATP Plus results in less "meconium elimination problems" in new-born foals. The foals gain more weight during the first week and have a higher feed conversion. Cavalor ATP Plus will increase milk production and increase the fat content of the milk of the mare and also positively influence pregnancy rate.
Cavalor ATP Plus contains ao: vitamin A, D3, K3, B1, B2, B3, B6, B12, E, C, folinic acid, choline, biotin; trace elements: copper, calcium, phosphorus. Cavalor ATP Plus has twice the energy value (without the horse becoming too hot) and contains eight times more oil (specific fatty acid formulation) than conventional horse feeds. This makes it especially suitable for performance horses and lactating mares, which have a higher energy requirement. Cavalor ATP Plus contains easily digestible ingredients processed from grains, seeds and vegetable oils.
Naturally, Cavalor ATP Plus contains selected vitamins, minerals, trace elements and amino acids which are fully in line with the nutritional needs in the situations outlined above. Cavalor ATP Plus is given in combination with normal raw stock and feed concentrates.
Provide as partial substitute of raw stock/feed concentrate. Replace 2 kg of normal feed concentrate by 1 kg Cavalor ATP Plus. Do not exceed this amount! Let the horse gradually adapt to Cavalor ATP Plus by giving it small amounts (0.1- 0.2 kg) the first few days. Give Cavalor ATP Plus for at least six weeks or until nutritional recovery. Maximum dose: 1 kg per animal per day.


During our dairying lives we've travelled through the good times, the amazing times and more recently, the terrible nail-biting times. We've seen our local dairying landscape diminish from 40 herds in the immediate area, to just two and we've somehow clung onto our little patch of the Waveney Valley and our own beloved business.
In 2010, we became tired of moaning about the milk price and began to yearn for a new challenge and some control over our own business. We bought a garden shed, painted it cow-print and put it at the farm gate. Inside it we placed a fridge containing just 10 bottles of our own raw cows milk. By mid morning, all the bottles were sold, with the last customer guzzling his entire bottle on site and demanding more!
Within a month we needed a bigger fridge. At this point, the labour costs involved in manually bottling our milk were becoming quite high. To add to that, we were aware that a small handful of our visitors were less than honest when it came to using the honesty box.
We were introduced to the concept of milk vending when a friend from Spain tweeted us a photo of an alien looking machine in his local town (thanks Stephan!). Within a couple of months, we were the proud owners of the UK's first raw milk vending machine. It was the answer to many of our dilemmas and proved very popular with our customers. Our first machine was not in fact a DF Italia machine but a Swiss brand. It served our purposes quite well but was messy and needed to be babysat a lot.
We stumbled across DF Italia's beautiful milk vending machines whilst on holiday in New Zealand and knew instantly that this was the next step for us. With their hygienic systems and super logical design, they have made our lives a lot easier.
We are now very proud to be representing DF Italia in the UK and enabling other dairy farmers to make a decent profit from their hard-won milk.
In addition to milk vending, we have diversified into raw cheese and butter making, raw cream and buttermilk. Our milk vending machine at the farm gate was the perfect solution to bring in some fast and much needed cash flow whilst we planned our other diversification projects. Now a few years down the line and much larger in capacity, it is still an ideal way for us to sell our own beautiful raw milk direct to our customers and sales are still growing!
Our goal for the near future is to be able to process all of our own milk on the farm and thus have complete control over the price of our own products.
To read more about our own farm and diversification projects including our raw milk cheese, butter and cream, visit the Fen Farm Dairy website: www.fenfarmdairy.co.uk


April 23, 2013
I love fun dates. I search Groupon and LivingSocial on a daily basis to find anything and everything that sounds like a unique experience. I love to enjoy and explore with my boyfriend (who has become much more open to trying new things lately—another reason why I’m pretty much obsessed with him). A lot of my Saturdays, Sundays, (and let’s be honest, weekdays and weeknights) are consumed by all things photography—photo taking, photo editing, blogging, marketing, website upkeep, wedding preparation, location scouting, equipment research… the list could go on forever. Point being, when I have an off day, I like to take advantage of it. And this past Sunday afternoon was a perfect example (and I only say afternoon because immediately following the pizza class I met with potential clients down the street, I know… I’m a bit of a work-a-holic) .
Danny and I made our way into Lincoln Square’s delicious Trattoria Trullo for a pizza making class. November wedding clients of mine—Bree + Trey—also wanted to master their pie tossing skills and I was ecstatic to see open chairs at their table when we walked in a few minutes late.
We had wine, broke bread, drank beer, pounded pizza dough, ate pizza samples, shared a few laughs, and learned a new recipe (which I shared below for all of you—it’s simple and delicious). I wish I could share some of the tips the instructor told us, but to be honest I was busy taking pictures and Danny did most of the pizza making. Luckily, he was nice enough to jot down some notes to include with the recipe (thanks, babe!) But overall, it was such a memorable day and I’m so thankful I have someone to share these special moments with (I promise I put down the camera eventually and just enjoyed myself) 🙂
Our pizza before and after: cheese, pepperoni, mushrooms, olives, and fresh basil. YUM.
Here’s the recipe in case you want to try this at home:
Ingredients: Makes 12 pizza balls, 8 oz. each
– 36 gallons of water
– 2 oz. of sea salt
– 3.75 lbs. of flour “00”
– 1 oz. of yeast
In a bowl, dissolve the yeast and sea salt in warm water and let stand for a few minutes. Place this flour in the mixing bowl and mix for 3 minutes. Add the yeast mixture and the cool water to the flour and mix all ingredients until the dough is no longer sticky. Let the dough rise until double in size (should take about 1 hour). Make 12 balls of dough and allow the dough to rest for a few minutes before rolling out. Use your favorite pizza toppings.
Pizza Sauce Recipe:
– 14 oz. can of plum tomato
– 1 small pinch of sea salt
– 1 small pinch of pepper
– 6 basil leaves
– 1 table spoon of extra virgin olive oil
– 1 small pinch of oregano
Blend all ingredients together or squeeze with your hands.
Danny’s Tips from Our Instructor:
– Pound out the dough until it is almost thin enough to see the marble countertop through it (if you can clearly see the countertop, it’s too thin)
– To get the size/shape desired, let a side of the dough droop over the counter and press out more while spinning like a disc
– Add sauce, grated paremsand cheese (to absorb moisture) fresh mozzerella, favorite toppings (not too many since it’s thin) and olive oil


The Hong Kong team volunteered at a non-profit called Food Angel once again during this year’s Thanksgiving holiday, preparing meals to distribute to underprivileged communities.
Food Angel “rescues edible surplus food from different sectors of the food industry that would otherwise be disposed of as waste. Following strict safety protocols, the rescued food items will then be prepared as nutritious meals in our central kitchen and be redistributed to serve the underprivileged communities in Hong Kong.”
“It’s nice to be back volunteering at Food Angel with our team,” said Justina Chan, Quick Feat Partner. “It reminds us how much hard work is required on an assembly line and how important the well-being of our factory workers’ is to our business.”
“Hong Kong has food waste and poverty problems. Food Angel works to improve both of these conditions, and we are honored to volunteer to use discarded food to prepare meals for distribution to underprivileged communities,” added Nadia Hung, Quick Feat COO.
Thank you Hong Kong team for showing the community that Quick Feat cares!


New to the Knoxville area? Or just looking for a good place to eat? We put together a local foodie list to help guide you on your quest for a yummy plate.
On Pinterest? Follow us to see all the local places we recommend!
Pizza: A family favorite and American staple. We’ve found a few amazing pizza joints around town. Whether you’re looking for a gourmet pie or a gluten free crust we’ve got the dish on this go-to favorite.
Blaze– Great for families. Fast and friendly service that the whole family will enjoy. Need gluten free options? This is the place. Build your own pie from the crust up.
Hard Knox Pizzeria– Locally owned! They pride themselves on providing “old world Italian” wood fired pizzas. Choose from a variety of specialty pizza pies: red, white or gourmet. Truly delicious and totally local. Stop in and enjoy.
Tomato Head– Another local favorite. Dubbed an “innovative eatery” this Knoxville staple for going on 21 years is known for fresh tasty food that embraces the use of organic and locally grown products. Tomato Head supplies much more than pizza; diners can choose from a variety of entrees, sandwiches and salads.
Burgers and Handhelds: You can never go wrong with a great burger or well-crafted sandwich and luckily, Knoxville doesn’t disappoint with tons of options for this foodie favorite.
Stock and Barrel– “Locally grown, gourmet, craft burgers.” Honestly one of the best burgers we’ve had! Stock and Barrel is truly local; implementing “farm to table” ingredients from farms and businesses around Knoxville. Voted “Best New Restaurant, Best Hamburger and Best Fries” in 2014 by Metro Pulse. A must try when you are downtown!
Brown Bag– Voted “Best of the Best” in 2015 by Cityview, this restaurant and catering joint has amazing breakfast and lunch options for all taste buds. From grilled chicken sandwiches to fish tacos there is variety of fresh and tasty options that do not disappoint. What started in a garage as a way to provide “simple, healthy meals at a reasonable price” is now flourishing in two locations- Hardin Valley and Downtown Knoxville.
Dinner and Fine(r) Dinning: Looking for a nice place to go out on Friday or Saturday night? Something a little more date friendly? Check out one of these local dinner hot spots.
Shuck– Not too fancy but definitely a great spot for date night. Shuck offers tons of seafood options. The fish tacos are amazing and it’s one of the few places where you can get delectable raw oysters and ceviche around town. Not a fan of raw seafood? Try the Oysters Rockefeller! You’ll want more than one order.
Lakeside Tavern– Gorgeous views and great food! Lakeside has an amazing bar area and outdoor seating all overlooking the beautiful lake. With hand-cut steaks, fresh seafood, southern delicacies and brick oven pizzas you can’t go wrong with this menu. Plus, they offer gluten free options for anyone in your dinner party who requires it. Stop in for Sunday brunch too; this weekly special event is packed with a wide variety of breakfast and lunch favorites.
Tupelo Honey– “fresh, southern, scratch-made” Serving lunch, dinner and brunch this southern hot spot is a great way to start or finish your day. Located downtown Knoxville and featuring things like fried green tomatoes, shrimp and grits, and of course, fried chicken, this menu is full of delicious options for any palate.
Northshore Brasserie– Serves a “variety of beer, wine and hearty food.” A great place to have a social outing, this family owned restaurant prepares amazing steaks and boasts a wide variety of other less common food options such as, duck and lamb. The “relaxing yet elegant” atmosphere lends itself well for date night! Plus they have an amazing brunch buffet.


We offer our services all over the Chicago West Suburbs with two distinct restaurants that caters to their specific customers. The new location is NOW open in Clarendon Hills, IL. We only serve the freshest sushi-grade fish and have the best sushi chefs in the town! See our happy customer reviews on Google and come try for yourself.
Our secret ingredient is passion. Everyone on our team is passionate about making your time with us as great as it can be – from start to finish. We've been dedicated to offering the amazing sushi experience for you.
We pick ingredients carefully and use only the freshest and natural ones to prepare every dish, and have been trying to serve them in a healthier way to provide the most nutritious food. Much attention has been attached to ensure you a cozy and inviting ambiance where you could enjoy not only the great meal but also the authentic atmosphere because we believe that you deserve the best.
We have two locations in western suburb of Chicago. The new location is located at 31 S Prospect Ave, Clarendon Hills, IL. We bring Taste of Japan to you. With our infusion of the sweet and savory, you're sure to find a dish that you'll love. We start with only the freshest ingredients to stir fry delicious melodies of tastes and colors that are sure to delight the senses. We have a unique taste that must be experienced, you'll return again and again and find something new with every visit.
If you are coming by yourself, on a family treat, on a date, or enjoying a night out with friends, we have it all! We will greet you with the warmest welcome, whether you are a habitual patron or come for the first time. We have made painstaking efforts to create the tidiest and cleanest place, and guarantee you with friendly and timely service. All of your demands and feelings will be cared in our restaurant.
Serving hungry eaters near and far, we're continuously changing and evolving our menu — always keeping our dishes fresh and unique. We always listen to our customers what they like and dislike. Their feedback will improve our menu to better serve you. Feel free to let us know what you like the most and we look forward to hearing from you.
Sushi is healthy. It contains high-quality protein and omega-3 fatty acids from fish, plus a great combination of vitamins and minerals. White rice provides carbs for energy, and won’t raise your blood sugar too high because it’s combined with fat and protein. To make sushi a balanced meal, add a side of vegetables or a seaweed salad for fiber and a nutrient boost.
We believe that the experience of eating authentic sushi is truly something special and worthy of its own restaurant, so we created Wasabi Sushi, one of the best Sushi restaurants in the town. Our goal is to make the highest quality sushi dining experience accessible to more customers like you. we want our guests to experience with each and every bite of our sushi.
We're rated as one of the best sushi restaurants in DuPage County, IL. We have excellent service and friendly staff and are recommended to sushi lovers. Our friendly staff are more than willing to help you if you don't know what you have any questions. Please see our happy and satisfied customers say below and we also LOVE to hear from you after your visit.


Olive Garden Menu. People love the Olive Garden because they create delicious dishes that fill your soul with pleasure. For example, their grilled chicken parmigiana is topped with marinara, bread crumbs, Italian cheeses, and served with spaghetti. 08/07/2011 · Olive Garden has updated its kids' menu by getting rid of french fries and milkshakes and adding grapes and fruit smoothies. The smoothies, available in strawberry, wild berry, and peach-mango, consist of a frozen blend of fruit puree and non-fat yogurt.
View the latest Olive Garden menu prices for its entire menu, including Classic Recipes, Lighter Italian Fares, Beef, Pork, Seafood, Family Style Bundles. But you can order pretty much anything else on the menu to get the deal. If you’re traveling with more than one child, you should know that you can get up to two Olive Garden kids’ menu items for $1 with a single coupon, but you need to purchase two adult meals. The coupon is valid until Friday, Dec. 22. This is for the Olive Garden in Henderson, NV. They also have gluten free pasta for both the adults and the kids menus. Olive Garden Menu and Prices. It was in 1982 and in Orlando, Florida that Olive Garden was established by Bill Darden. Affiliated to General Mills Inc., it has now developed into a prestigious American restaurant chain who stylizes itself as a casual dining place.
10/04/2010 · olive garden.kids menu? is there an age limit for the kids menu? how many chicken fingers would u get for the kids menu? how big is the pizza for the kids? Sources: olive garden kids menu: shortly.im/UMGgx. 0 0 0. Login to reply the answers Post; Elma. 4 years ago. Olive Garden City of Langley Menu - View the Menu for Olive Garden Langley on Zomato for Delivery, Dine-out or Takeaway, Olive Garden menu and prices. Olive Garden Menu. Serves Italian. Cost CA$40 for two people. Kids' Entrées. View the entire Olive Garden menu, complete with prices, photos, & reviews of menu items like chicken roma, Create Your Own Pizza, and Garlic-Herb Chicken con Broccoli. The Olive Garden is an Italian-American restaurant chain. The establishment is dedicated to providing delicious Italian inspired food along with a warm and welcoming dining experience for all its customers. The Olive Garden prides itself in catering to families and provides casual, family-styled dining. It considers its guests as family. The. 27/04/2017 · Take Our Daughters and Sons to Work Day is a great opportunity to show our children what we do professionally - and William Sheets, the General Manager of the Olive Garden in Peoria is no exception! He shows the GMAZ kids how to make a personalized pizza.
Limit 2 kid’s meals with the purchase of 2 dinner entrees per coupon. Offer valid for kids aged 12 years and under. Free Kid’s Meal choices are from the Kid’s Menu only and include an entrée and choice of drink. Dine in only. Some exclusions apply: does not include Garden salad, soup or pizza. At Olive Garden, we’re committed to making the dining experience for every guest, including our guests with food allergies, an exceptional one. That’s why we are proud to offer this information to help you make an informed food selection. The best page for the latest Olive Garden Menu Prices! Olive Garden is an American casual dining restaurant offering modern-day Italian specialties that include their famous pasta dishes & unlimited breadsticks, appetizers, soups & salads, classic meat dishes, seafood, and desserts.
The Olive Garden secret menu is completely unknown to many – the majority of secret menus come from fast food and lower-class restaurants than Olive Garden – but the secret items are just as innovative and delicious.
07/02/2019 · Also, Olive Garden has a kid menu that kids actually like. Sure, the usual suspects are present, but they also have garlicky marinara and huge meatballs, which may be the only way I can get vegetables into my daughter all week. ⭐⭐⭐⭐⭐ Nonetheless, I hope this reviews about it Olive Garden Kids Menu will possibly be useful. And hope I am a section of helping you to get a greater product. You will obtain a review and practical knowledge form here. I'm hoping you will ensure and buy among Olive Garden Kids Menu immediately after read this best. This is for the olive garden in henderson nv they also have gluten free pasta both s and kids menus olive garden kids menu scene on together with epic 61 in 3 olive garden we re all family here olive garden 1 kids meal w entree purchase dine in only hip2save. 07/02/2019 · Olive Garden is a fast casual Italian restaurant popular among pasta-loving adults and notoriously picky little kids alike. If you want to make dining out there even more appealing and affordable for the whole family, you can get a coupon for a $1 kids’ meal at the restaurant chain right now by signing up for text alerts with.
The main objective of Olive garden for changing the kid’s menu is to provide healthy kid meals. At Olive Garden, the new kids’ menu items are healthy so the parents can have more control and choices when they dine with kids at Olive Garden. Also, they have maintained the taste so as to keep the kids. Welcome to Olive Garden Italian Restaurants. Learn more about our Tuscan inspired recipes, find locations & more. Enjoy family restaurant dining at Olive Garden Canada.
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Welcome to Happy Acres!! #1-52225 Range Road 273, Spruce Grove, AB. T7X 3R6
Our U-Pick has been locally owned and operated by us, (The Veroba's), for 9 years now!! After years of our garden expanding, we are delighted to offer 7 acres of chemical free fruits and veggies to Spruce Grove and surrounding areas.
We are open SEASONALLY from the end of May to end of September/early October.
WEDNESDAY to SUNDAY 10 am to 7 pm
CLOSED MONDAYS AND TUESDAYS.
Our items are picked on a "first come first pick" basis :-)
Email us at:


La Taverna - Our restaurant at Lake Levico
Culinary delights for all senses
From our restaurant La Taverna you enjoy a wonderful view on the Lake Levico.
The wood, the Tenna hill and the mountains catch their reflections on the water of Lake Levico and create a breathtaking colour and lights play.
Homemade pasta, seasonal delights, selected fish and meat: our restaurant at Lake Levico is for all senses. Our philosophy? Seasonal menu, local ingredients of Trentino, high quality natural specialties.
And also our pizza is a very special pleasure, with organic Italian ingredients and a lot of love in the preparation.
Here you can find our menu. For booking you can contact 0039.0461.706253.


Welcome to Quay 33Open all day Sunday – Our famous roast served until 5pm
12-2.30 LUNCH & 5-LATE DINNER BOOK A TABLE NOWQuay 33 Cafe and Restaurant located on Plymouth Barbican with views over Sutton Harbour, just the place to kick back and relax with good local homemade fresh food.
Quay 33 is open seven days a week for lunch and dinner, and Sundays from 12pm until 5pm, and offers an excellent choice of menus; maybe something simple but tasty for lunch or even a glass (or two) of wine with nibbles whilst chatting to friends.
Bookings being taken on 01752 393457 or email the restaurant on email@example.com
Note: We are a non smoking establishment (which includes the use of e-cigarettes)


Freshly made hand-breaded fritters, oozing with melted cheese and jalapeño. Served with ranch dressing.
Fresh mushroom caps filled with Lecker Espinaca.
Flash-fried shrimp tossed in a chile aioli, with spicy peanut dressing, served with fresh mango relish.
Spicy Mexican shrimp cocktail, layered over refreshing avocado cream.
Fire-grilled, bacon-wrapped shrimp, stuffed with fresh jalapeño and blended cheeses.
Perfectly seasoned guacamole made with fresh avocado.


“How we age has more to do with our lifestyle than our genetics,” stated Bonni, “and a big part of our lifestyle is what we eat.”
Her recipe for healthy eating follows the guidelines of the Mediterranean diet, which includes plenty of fruits and vegetables, eating “real food” as opposed to processed or packaged food; and including healthy fats such as olive oil.
“Fats are back in the diet,” she quipped, “but it has to be the right kind of fat.”
Some of her favorite foods are avocados, nuts, seeds and coconut oil, which helps with brain health. She warned against trans-fats and meats that are from animals that have been fed antibiotics.
“I always say, don’t put it your body if you don’t know what it is,” she stated.
“You should be exercising at least 10 minutes a day,” she said, “and that doesn’t have to be rigorous, as long as you are moving.” Her last piece of advice: "Get plenty of sleep."
All of this great information was imparted in ten minutes while clients enjoyed a healthy, hot meal at the Friendship Center Café! Lots of folks came up to her afterwards with questions. She was welcomed by her host, Sandra Fortier of Family Home Health Services (941.907.1595).
Bonni is the owner of London Wellness. She can be reached at 941.685.8074 or firstname.lastname@example.org. Visit her website at www.londonwellness.net.


Yes, its sweet, we put it in our coffee, we eat it and it makes us feel good. However, continued consumption of it, means "stored fat," which for cyclists means poor performance especially on hills.
There are two ways that sugar can sabotage your body and cause fat storage. Excess glucose is the first problem. The excess sugar we give our bodies is converted by the liver, and then goes into the form of FAT.
The second is excess insulin. When the body has to deal with excess sugar, it uses insulin to help it adapt. The body's fat burning process is shut down so that the sugar that has just been ingested can be immediately used for energy. Insulin takes all that sugar and puts it into your muscles and when those muscle stores are full, the excess sugars are converted to ??? Yes you guessed right, FAT.
I have been consuming too much sugar and have been trying to find a solution to my "sweet tooth" which rears it ugly head every now and then. Normally I would reach for a chocolate bar, or Nutella spread on bread. Not anymore. I thought the way to go would be fruit. However, many fruits have natural sugars which do contain too much sugar. As well I stopped drinking Tropicana as believe or not, it contains more sugar than coke zero !!!
So enter chromium picolinate as the alternative. It supposed to make you crave less sugar and help maintain healthy glucose levels. We'll see how I fair in the next few months.


Family Friendly Menu
We specialize in crafting a delicious variety of food – from burgers and salads to chicken, steaks, seafood, and much more. All dishes are filled with Caribbean flavor!
Check out the full bar that features a variety of cocktails and local Vermont beers. Sports are front and center and can be enjoyed on our flat screen TV’s.
Be sure to inquire about our customer rewards program – a great way to save!
Join us every week for trivia and more!
We'd love to have you join us at 84 Main Sports Grill, a local, family owned business specializing in delicious Caribbean fusion cuisine in a fun, family friendly environment.
84 Main Sports Grill
84 N Main St.
St. Albans, VT 05478


This Minty Citrus Iced Tea Recipe is the most refreshing and cooling drinks you’ll have during these hot summer days. The drink is filled with delicious flavours from tea bags, grapefruit, lemons, limes, and mint for garnish. Perfect to store in the fridge when you fancy a fruity, citrusy flavoursome drink that lasts for days!
This article may contain links from our partners. We may receive a small commission if you make a purchase through a link.
Minty Citrus Iced Tea Recipe
Summer, sunshine and blue skies are officially above us! And the warm weather the past couple of weeks have definitely had its impact in England. We’ve been going to the beach or stayed in our garden a lot of times already. As any well-brought up English-man is, we do love our teas. But what do we do, when the weather gets too hot to enjoy a nice cup of hot tea? (Answer: Nothing, we still drink it, haha)
But, if anything does change for our tea-loving roots, it’s the fact that we now can seize the opportunity to spice up our drink in a new, cooler and tastier way!
That is why, during the summer months, I (Steve) like to make a massive jar of iced tea that can easily be stored in the fridge for days, so I can just pour myself a glass of iced tea whenever I feel like it. The best part of this recipe is, that it literally takes no time to make, so it is well-worth your time, if you can’t be bothered to make a freshly squeezed iced tea every day.
For this particular recipe I went with the standard English breakfast tea bags, some grapefruit, lemons, limes and mint for garnish. You can let the fruits soak in the jar for days in the fridge, and the longer you do, the more of a deeper rich flavours comes out as a result.
But with no further explanation, let’s cook! Remember to share it and tag me to share you on either:
Minty Citrus Iced Tea Recipe Video Instruction
Ingredients For Minty Citrus Iced Tea Recipe
- Tea bags
- Mint (in the pot, or just for garnish)
Can you use different types of tea?
Yes! I love using the popular English breakfast tea for my morning tea, and it went super well in this recipe to use together with citrus fruits. But if you prefer a different tea, then you can use any kind of tea you like. If you want the lemon or mint to stand out even further, then you can use a green tea, but as any rule of thumb with tea, the more you allow the tea bags to simmer, the stronger the tea flavours will become, so I suggest you taste throughout the process.
Instructions For Minty Citrus Iced Tea Recipe
In a jug or saucepan, add 1.2 litres of boiling water to the tea bags, a few lemon slices and a few lime slices, then let it brew for 10 minutes or so. Then strain the liquid and leave to cool until at room temperature, or you can add it to your fridge or freezer to speed this up.
Juice a half lemon, half a grapefruit and half a lime, then add it to a large water jug.
Then add the rest of the citrus fruit slices and the cooled-down tea. Fill the jug with ice and give the iced tea a little stir.
Add mint to the jug or add it as a garnish to your glass.
How To Store Minty Citrus Iced Tea Recipe Leftovers
This drink can be store for days in the fridge. However, here at home, the drink never lasts for more than a few days, so you can always make double the portion of this recipe if you want it to last longer.
Why I Love This Recipe
- Delicious citrusy flavours!
- Quick to make and lasts for days!
- Perfect for summer days!
- Refreshing, cool, summer drink!
I hope you will enjoy this recipe as much as I did creating, eating and sharing it.
More Drinks Recipes To Try
Home Made Minty Citrus Iced Tea Recipe
- 1 pot
- 1 Chopping board
- 1 knife
- 4-6 tea bags
- 1 ruby grapefruit (half sliced)
- 2 lemons (1 and 1/2 sliced)
- 2 limes (1 and 1/2 sliced)
- 1 tbsp sugar (or use syrup or stevia for sweetness)
- Mint for garnish
- In a jug or saucepan, add 1.2 litres of boiling water to the tea bags, a few lemon slices and a few lime slices, then let it brew for 10 minutes or so. Then strain the liquid and leave to cool until at room temperature, or you can add it to your fridge or freezer to speed this up.
- Juice a half lemon, half a grapefruit and half a lime, then add it to a large water jug.
- Then add the rest of the citrus fruit slices and the cooled-down tea. Fill the jug with ice and give the iced tea a little stir.
- Add mint to the jug or add it as a garnish to your glass.


Chef Kevin Gillespie's PR team asked me whether I'd like to have a look at his new cookbook, which is all about what you can do with pork. Twist my arm, why don't you?
Gillespie, whose restaurant Gunshow is one of the most celebrated and popular in Atlanta, grew up here in Georgia, and I was pleasantly surprised to read that he learned a thing or two about how different parts of the pig are used in cooking when, as a teenager, he started asking questions of the staff at Fresh Air BBQ near Jackson. They use hams there rather than shoulders, which most barbecue joints in this state will smoke. There's a place near Hoschton called John's that also uses hams, but not a whole lot of other restaurants do this.
This cookbook, a follow-up to his 2012 debut, Fire in My Belly, is full of side stories like that which make the experience of reading it so much more fun than most cookbooks. He starts with about twenty pages discussing sustainability, the history of hog breeding, and the important distinctions between pastured and commodity pork. He never talks down to the reader; he makes a strong case for spending the extra money to eat better because the results simply taste a lot better. His tone throughout is approachable and friendly and full of great anecdotes. There's a really funny story from a restaurant where Gillespie had worked previously, Woodfire Grill, in which an older customer chews him out for taking his popular pork belly dish off the menu, and that's one of several great ones. Decades from now, when Gillespie retires, he's going to write a great memoir.
But the main draw for this will be the recipes and how interesting and / or simple they appear to be. And also the photography by Angie Mosier. I read most of this book one evening last week in Memphis, and the only reason that I didn't have to stop looking at her drool-worthy pictures and go eat something was that I'd visited four barbecue restaurants that day and had a fairly full meal at each of them. This is some of the best food photography I've ever seen. Speaking with the authority of somebody who is responsible for some of the worst food photography available online, I was remarkably impressed by this.
But ANYWAY, the recipes. I love Gillespie's encouraging attitude and his inclusion of "worth knowing" tips to make food preparation even easier. Some of these sound terrific: his "really good" Cuban and ham sandwiches that could even be assembled by a bumbler like me, the pork minute steaks with potato pancakes and pumpkin butter that I hope we'll have for supper one evening just as soon as we buy a nice, heavy skillet for them, pork vindaloo, tacos al pastor... no, I wasn't hungry when I read the book, but, foolishly, I waited until now to write this story, and I'm not meeting a friend for lunch for another three hours and forty minutes.
On a final note, because my God, I have to stop thinking about food, I am particularly pleased by Gillespie's recipe for Brunswick stew, which does NOT include potatoes. I am so tired of restaurants sticking those cheap extenders in the stew, especially when they then turn around and charge you extra for it because it's a "premium" side. I think I need to start carrying a copy of this book around with me, and when some barbecue joint serves me a bowl of stew with potatoes, pull it out and firmly tell them, "Page 218." Probably tap on the cover with a heavy, authoritative finger, too. Recommended before a meal, but not too many hours before it.
A copy of this book was provided by the PR company for the purpose of review. If you'd like to see your books (typically comics or detective fiction) featured here, send me an email.


White Chocolate Caramel Gourmet Pecans
$7.50 – $25.00
You won’t find this flavor anywhere else! Creamy white chocolate mixed with caramel to make these gourmet pecans a taste you won’t soon forget. The mouth-watering flavor of our White Chocolate Caramel Gourmet Pecans is sure to be a treat to delight the sweet tooth in anyone.
Our freshly roasted candied pecans are made to order and are taste-tested to ensure every batch is perfect. Every order is carefully packaged as soon as it’s cooled, to be sure, it makes it to your home as if you made them yourself. We’re certain you’ll want to tell everyone they’re the best-candy-coated pecans you’ve ever tasted.
3oz, 7oz, 15oz