“It’s really crazy work,” says Steve Torgersen. He’s talking about getting fresh water to his restaurant Gruvelageret, on the edge of Longyearbyen, Svalbard, but he could easily be talking generally about the challenges of supplying good food this far north.
To look at Longyearbyen on a map (or in person), there’s no reason to expect its restaurants would be serving anything more than hearty staples to keep a town of fewer than 2,500 people fuelled. This is 78 degrees north, just a little over 1,000km from the North Pole – almost nothing edible grows and Svalbard’s wider infrastructure is negligible. Yet instead of canned goods and frozen pizzas, around town you can find elaborate menus prepared with French techniques and produce sourced from local trappers. Here in Gruvelageret, for example, an average set menu may include a potent smoked Svalbard reindeer heart and white bean soup followed delicious reindeer tacos served with a cloudberry preserve.
Along with partner Kristin, Steve is at the forefront of the movement driving culinary standards on Svalbard higher every year. As well as Gruvelageret, they own the recently opened Stationen in the heart of town, and next to that, arguably Svalbard’s most popular bar, the Karlsberger Pub.
Just as importantly, the Berlevåg native has lived here on and off for the last 25 years (Kristin was raised here) and witnessed the population’s changing demographics, economy, and tastes. They’ve also seen the climate shift. “You want fish? You have to catch it,” says Steve over a coffee. “Same for the grouse. There’s no commercial operations here. But the fish are easier now – it used to be one year in five or six the cod would come into Isfjord. It was too cold. But for the last five years in a row, we have had many of them.”
In a nod to Svalbard’s past, Gruvelageret is designed to look like an old coal miner’s hut – the interior is a carefully considered array of dark wood, used mining equipment, and Edison bulbs. When the nightless summer is replaced by the four-month darkness of winter, the restaurant bathes in candlelight.
It’s cosy inside, but much of Longyearbyen looks like the Arctic outpost it is – a great, treeless valley carries a brown stream of glacier water through the middle of the town and out into the cold expanse of Isfjord. Climate change is happening quickly here, but not with such speed that the land is fertile enough to grow anything. The permafrost shifts and mutates every year, but the topsoil is useless for agriculture – it can barely sustain enough moss and shrubs to keep Svalbard’s indigenous reindeer alive.
Given the hostile environment, the majority of Longyearbyen’s produce has to be imported by boat or plane. Nonetheless, restauranteurs like Steve make the most of a brief and frantic hunting, fishing, and foraging season in August and September to supplement what they get from the trappers. The foraging is strictly limited to a small brown mushroom (not even cloudberries grow this far north) and each licensed hunter may only take one reindeer each.
“It’s not possible to have a kitchen that’s based only on food from Svalbard – we don’t have enough,” says Steve, who would of course source everything locally if he could. Instead, he tries to reduce the distance his ingredients travel as much as possible. “We keep it Scandinavian, including the north of Norway, Sweden, and Finland. From here we have reindeer, cod, arctic char, grouse, goose, sometimes polar bear but it’s been many years…”
Steve is only half joking when he says this. No one actively hunts polar bears, but that doesn’t mean they aren’t occasionally killed. During those unhappy times, when a bear is attacking humans or must be humanely destroyed, the killing is treated almost the same as though a human had been shot. All of which is to say: it’s a serious business, but periodically over the years bears have been shot and, historically, some have been eaten, too.
If there’s an upside, it’s that things weren’t wasted. That was true for the meat and it’s true for the hides. Almost every high-end restaurant in Longyearbyen has a bear on the wall, its perfect albino fur looking as simultaneously inviting and deadly as ever.
Originally founded by Dutch whalers, the industrial focus of the islands has shifted repeatedly over the centuries. Whaling and sealing were eventually replaced by mining, and as that has almost completely ceased over the last couple of decades, tourism has come to fore. Since the turn of the century the annual number of visitors has doubled to around 130,000.
“It used to be mostly single people living here – they were in small accommodation and not cooking at home so they started to live more continentally”, says Stein-Ove Johannessen, manager of the Svalbard and Vault hotels. “Plus, the food prices in our shops are really high, so it can actually be cheaper to go out, especially if you’re a single person. Also, the taxes are low here so the restaurants can get high quality ingredients, and now there is a demand for very good food. That’s why we wanted to start our food network – the tourists who are coming don’t expect this, and we want to tell them.”
The network aims to shine a light on the industry by hosting food festivals, while aspiring to push the government to allow locals to make more of Svalbard’s limited natural resources. “What we’d really like is to have more people coming here primarily for food and drink,” says Stein-Ove, “but also we want to see more local producers and businesses starting.”
This isn’t limited to Longyearbyen, either. Over an hour away by speedboat, Isfjord Radio Adventure Hotel is the outpost’s outpost, a former telecommunications hub, now a remote hotel and restaurant visited by tourists seeking a little extra adventure and locals who have grown claustrophobic in Longyearbyen.
It welcomes guests from February to September every year, but one arriving in early June this year was a lot hungrier than most. “He ate mostly from the food waste, and some chocolate, plus some figs,” says head chef Simon Liestøl Idsø. “But the drinks storage was completely destroyed – you can imagine how it looked after a big fucking polar bear has been in there for two-and-a-half hours.” It was a funny headline in the wider world, but the polar bear raid represented real damage to a hotel so cut off that its power comes from a diesel generator, its water from snowmelt.
Despite the remoteness and ursine invaders, Simon is also doing outstanding work, overcoming endless challenges of supply and preservation to present beautiful lunches and dinners to guests who’ve made the wild trip to get here. Owing to how difficult it is to source ingredients, his menu is adjusted almost every day. “I wasn’t quite aware of what I’d gotten into at the beginning,” he says with a light chuckle. “There’s a lot going on that you can’t see and there’s only a small kitchen and small staff. We have just two chefs and when we’re not in the kitchen we’re driving tractors or helping to fill the water. Cooking is only half the job.”
As with Gruvelageret, reindeer appears for most of the year, as does fish and occasionally seal, but supply lines are so thin that the relationship with trapper Tommy Sandal is even closer than for those back in Longyearbyen.
Twice a year, the stores receive a large delivery from the mainland, packing the fridges and pantries to the roof; meanwhile fresh fruit and veg arrive in small quantities by boat or snowmobile every fortnight. While flexible enough to include chance ingredients like seal or ptarmigan, much of the menu is dictated months in advance. “We preserve everything we can – we don’t use it straight away,” explains Simon. “We make powders and chips. We pickle vegetables. We ferment things. We dry and cure. We make purees and soups. In a week, it’s all changed to something else.”
Simon learned techniques for drying meats from his grandparents, and thanks to a recent grant will soon start growing a limited amount of herbs on-site, too. The idea is to be as self-sufficient as possible while accepting the considerable limitations imposed by mother nature.
Back in Longyearbyen, Ben Vidmar is looking to ecologically rebel against his surroundings too, thanks to his greenhouse dome. Located in the heart of the valley behind the town, for the last two years the American – who also trained as a chef – has grown herbs, salad items, and some root vegetables between May and September. Nearby in his laboratory he’s trying to work out a way not just to provide local restaurants with microgreens and other produce, but for a more holistic approach to resources on Svalbard. “We want to grow fresh food and deliver it, but we also want to process organic waste that’s just being thrown away,” he says. “We need to figure it out – it’s very new, revolutionary.”
For now, most, if not all, of the high-end restaurants in town are buying his greens to serve with their dishes. This includes Huset, the oldest continually running restaurant on Svalbard. Almost everyone involved in haute cuisine up here has worked there at one time, including Steve Torgersen and Simon Liestøl Idsø. Today, this huge, solid-looking building continues to set the industry standard for the archipelago, leading the way with a divine eight-course Nordic Tasting Menu with wines paired from its mighty 20,000-bottle cellar.
The menu here also adjusts constantly, maximising the freshness of ingredients arriving into Longyearbyen from other parts of the archipelago and the wider world. During a two-hour theatrical set banquet, there are delicate cuts of reindeer served on an antler, locally caught cod served with burnt onions and smoked almonds, and a pungent blue cheese profiterole arriving on a piece of coal from an old mine. It’s as inventive as it is tasty.
In another far-flung part of the old Norse empire, the Faroe Islands’ Koks Restaurant hit international headlines last year when it earned the nation’s first Michelin star. The surprise wasn’t so much in response to the food, but rather that the hallowed guide’s gaze was roving quite so widely.It didn’t go unnoticed by Stein-Ove Johannessen, who used to work in a two-starred restaurant in London – if a Faroese restaurant can win a star, why not a Svalbardian one? “Ja, I think it could be possible,” he said. “I really think that should be our goal.”
A version of this piece was published in Norwegian’s N Magazine in September 2018.


There is debate as to whether cooked or raw food is better for you, and the truth is, as always, there is truth in both extremes. Most contemporary raw-food diets include 30% cooked food, and processed foods are to be avoided. Raw food diets include fermented foods, sprouted grains, nuts, and seeds, in addition to raw fruits and vegetables. In all things, balance is the key.
Extremists believe that cooked food is toxic and potentially dangerous in terms of human consumption, though this may be true when it comes to commercially processed and distributed food.
As far as nutritional value in general, the nutritional value of fruits and vegetables begins to deteriorate significantly when heated for extended periods of time. Doing so will decrease beneficial plant molecules, phytonutrients, and vitamins. The longer you cook at a high temperature the greater the loss. If you are expecting to get enzymes from the food that you eat, it is important to note that enzymes are destroyed at 117°F.
Raw fruits and vegetables begin to lose their nutritional value when they are heated to a temperature of 115°F or more. This is especially true for apples, oranges, carrots, bananas, and the like.
If you are going to heat food, do so uncut, then cut after the heating, as heating cut food releases the nutrients more rapidly. The nutrients are most susceptible to being lost from cutting include water-soluble vitamins, such as vitamin C, followed by vitamins A and E, while fat-soluble vitamins D, E, and K are mostly unaffected by cutting and cooking.
Natural loss of nutritional value is due to exposure to heat, oxygen, and light over time. Most foods naturally begin to lose their nutritional value when it is harvested. So, getting access to food soon after harvesting will yield the most nutrients.
Not all Cooking is Bad
Gentle slow cooking is a heating method that helps to retain nutrients in fruits and vegetables.
Prolonged cooking over a period of time is actually good for some food items for enhancing the antioxidant power of beta-carotene and lycopene.
Beta-carotene is a powerful antioxidant that the body converts into vitamin A. So, cook carrots, spinach, lettuce, tomatoes, sweet potatoes, broccoli, cantaloupe, and winter squash to your heart’s content, as these cooked beta-carotene-rich foods will help deliver the antioxidant power that has been proven to reduce your risk of heart disease.
Cook all the red fruits and vegetables such as tomatoes, pink guavas, apricots, watermelons, and pink grapefruits you want as the cooking process makes the antioxidant lycopene more bioavailable. Lycopene is effective in reducing the risk of prostate cancer in men, and heart disease.
Both, beta-carotene and lycopene, protect us from free radicals which left unattended to can proliferate and often lead to chronic disease.
Cooking may reduce the overall nutritional value of these otherwise natural sources of vitamins and minerals, but it more than doubles the antioxidant value.
Whatever you believe about microwaves, whether they are good or bad if you have such an opinion, they do preserve the nutrients of raw fruits in vegetables. You risk the same depletion of nutrients as heating to temperatures over 115°F, but microwave heating exposes your raw food to these high temperatures for much less time, thereby saving nutrients that would have been lost at longer heat exposure.
Note that microwaves can be dangerous as they may expose users to microwave radiation. Microwaves cook organic material, and that includes you, too. Areas of the body particularly sensitive to microwave radiation are the eyes and testes.
Cooking Can Make Food Safe to Eat
If you do not have access to food that is safe to eat, or if your food sources are questionable, cooking any food to over 140°F will kill most bacteria, making food safer to ingest with a lower chance of contracting a food-borne illness.
Some foods may not be safe to eat in their raw forms, such as meat, eggs, or dairy, though some people do. If you choose to do so, please know where your food comes from, and be certain that you can trust the source.


Tomato & Basil Finger Sandwiches from Eating Well
Active Time: 10 minutes
Total Time: 10 minutes
View Our Nutrition Guidelines » Ingredients
4 slices whole-wheat bread
8 teaspoons reduced-fat mayonnaise, divided
4 thick slices tomato
4 teaspoons sliced fresh basil
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1.Cut bread into rounds slightly larger than your tomato"a biscuit cutter works well. Spread each slice with 2 teaspoons mayonnaise. Top with tomatoes, basil, salt and pepper.
NutritionPer serving: 75 calories; 2 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 12 g carbohydrates; 1 g added sugars; 2 g protein; 2 g fiber; 345 mg sodium; 118 mg potassium.


We have a great selection of local food & drink vendors available for you to try at SK8 House, take a glance to see what satisfies your taste buds!
Local food & drink vendors will be open in the next coming weeks! Follow us on Facebook & Instagram @sk8housevb for updates.
Ice cold boba tea along with milkshakes, smoothies, and rolled ice cream.
Sun-Wed: 11 am – 9 pm
Thur-Sat: 11 am – 11 pm
(American Craft Food)
Craft burgers, pizza, & philly cheesesteaks made in house. Oh and yes, and lumpia (Filipino Egg Rolls) will be available!
Mon – Wed: 11 am – 2 pm & 5 pm – 9 pm
Thur – Sat: 11 am – 11 pm
Sun: 11 am – 9 pm
Hot & fresh gourmet wings with 12+ mouthwatering flavors to choose from. Drums or flats?
Mon-Fri: 5 pm – 9 pm
Sat: 12 pm – 11 pm
Sun: 12 pm – 8:30 pm
Native Tap House
(Beer & Wine)
Local craft beer and wine. Time to take a load off with your friends!
Mon & Tue Closed
Wed – Thur: 5 pm – 9 pm
Fri: 5 pm -10 pm
Sat: 4 pm – 10 pm
Sun: 5 pm – 9 pm
Nitro Brewed coffee and soon nitro brew tea. Need we say more? Stay caffeinated!


The herbs are doing well.
I somewhat ran with things once I’d done some planting and created an entire vegetable garden.
As if that wasn’t enough I got the husband involved and he built me a planter from old bits of decking. It’s placed on what used to be patio and the trellis will get trimmed soon. It was a quick solution to stop Morley and Satch using the bed as a litter tray!
It’s been good fun as we’ve been able to get some fresh air and not work constantly on the businesses. Baby also seems quite fond of watching us labour so that was good.
Tonight between cooking dinner and editing client work I baked a cake I haven’t made in years. I used to make it when I did a lot of walking as a teenager as it kept well and was highly calorific. Seems crazy that the latter was a positive.
I’ve returned to it for a number of reasons. I’m already baking more as a life without treats seems pretty miserable and cake is cheaper than wine but I’m trying to look to traditional recipes to further push the budget. Over the years I’ve got into the habit of making luxurious fruit, nut and chocolate cakes. Almonds instead of flour, an entire jar of Nutella; it was hugely decadent but rare.
These were cakes that would have been alien to my grandmothers, particularly my father’s mother. Granny was a straightforward cook. Actually scrap that. She was a terrible cook but she baked well. Simple, practical cakes to sustain my farmer Grandad.
This makes enough for a large roasting dish. I’m going to cut mine in three, wrap two in greaseproof paper then foil and freeze them. I won’t lie, you’re going to use a lot of pans.
- 225g butter
- 225g black treacle
- 225g soft brown sugar
- 340g plain flour
- 2 tsp ground ginger
- 1 tbsp cinnamon
- 2 eggs
- ½ pint milk
- 2 tsp bicarbonate of soda
- Grease and line a roasting tin with greaseproof paper. If it’s a manky old pan then your cake will taste of manky old pan. Be warned.
- Melt butter, treacle and sugar together in a large saucepan.
- Mix flour and spices in a big bowl.
- Heat milk to blood temperature and stir in bicarbonate of soda. Blood temperature is just body temperature but sounds far more gothic and it’s nice to counterbalance the vintage baking with a bit vampiric pondering.
- Add treacle mix to the flour and stir really well, scraping from the bottom. It takes a while but don’t use a mixer.*
- Once you have a nice homogenous mix, beat in the eggs. Actually I sometimes do this to help it along. I certainly don’t beat them beforehand. Another bowl would be the death of me.**
- Add the milk gradually. If you’re like me you’ll start slowly, get bored then make it hard on yourself. Persevere, it will come together. Do not consider using an electric whisk!
- Pour into your prepared cake tin and bake at 150°C for 45 minutes. Check and perhaps add a piece of greaseproof paper on top if it’s browning but not cooked. It’s done when a skewer comes out clean.
- It keeps really well. I’m simply freezing it because the husband and I lack will power and this is going to last three weekends.
** Joke! I obviously mean dishwasher.


Healthy Primal Living
If you’ve been keeping an eye on the fitness industry over the last few years, then you might have noticed some interesting changes. Fitness was once all about exercise machines, supplements and low-fat diets; today we’re starting to go back to our roots.
Today, health bloggers and thought leaders in the industry are preaching from a different book. Now we’re being told to get outside more, to get sunlight, to swim in the cold water, to eat a balanced, natural diet and to train using our bodies and our environments.
And guess what? For the most part it’s working!
Almost all our health problems exist as a direct result of our modern lifestyles which can include eating processed foods, sitting at desks for 8 hours every day, constant chronic stress and trying to cure everything with pills.
There is a better way. Get started now!
Empowering Diet Tips
Diet trends change frequently, but clean eating is a strong movement that is only gaining more momentum. Eating clean can have a powerful impact on your life because it affects your body and your mind. Have you checked how many additives and chemicals are in your favorite packaged foods? You’ll see a list filled with long and mysterious names.
The basic principle of clean eating is to eliminate processed foods from the diet. In addition to being high in sugar and salt, refined foods have many chemicals, preservatives, and additives.
Eating clean will transform your life!


August 11, 2014
I love brunch. Breakfast foods are my favorite types of food, so the idea of eating SO MUCH of it that you eat enough to qualify as two meals, makes me very very happy. This past Sunday, my roomie/bff/angel from heaven, fixed the brunch of the century. Sweet potato pancakes! Here is the recipe:
makes 1 serving
1/3 cup mashed sweet potato
1 tbsp honey
1/2 tsp baking powder
pinch of salt
Mix all the ingredients together well.
Cook in the skillet for about 2 minutes on each side. Be careful when you flip! They are delicate!
I made the mimosas, which means there was ZERO math and measuring involved. My recipe: Fill a champagne flute with champagne, peach nectar juice, and grapefruit juice in whatever ratio suits you. My recipes are like snowflakes, no two are ever the same.
studio hours: tuesday-saturday
drop-in yoga 9-10am
open studio 12-5pm
copyright pineapple studios 2018 | Located in Downtown Wilmington, NC
website by studio wilde


This nutritious tasty dish can be eaten any time of year but is especially refreshing in the summer. It is light yet satisfying!
4 cups cooked organic rainbow quinoa (1 cup dry makes 4 cups cooked)
1 bag organic red cabbage
2 large organic carrots
1 organic green pepper
1 organic red pepper
4 sticks of organic celery
How to prepare:
Finely chop carrots, peppers and celery and keep separate.
In a frying pan, saute with olive oil each of the following separately: Cabbage, carrots, and peppers. Adding a sprinkle of salt and pepper while sautéing works well.
Combine cooked cabbage, carrots, peppers and raw chopped celery into a large bowl with cooked quinoa. Mix well. Add balsamic vinegar to taste when ready to eat. Can be served hot or cold. Serves 4-6.


Jackie has been barbecuing the ‘low and slow’ way for more than 12 years, after taking a Competition BBQ Class in the USA in 2003. In 2004 she became the first and to date only, non-American to win the coveted ‘Grand Champion’ Title at the Jack Daniels Invitational BBQ Competition in Lynchburg, Tennessee. In her ‘barbecue life’ she has won top 10 placements in each of the four main categories at The Jack and also won awards at other contests in the USA. In 2013 Jackie was invited to cook in the ‘Winners Circle, Champion of Champions’ contest at The Jack, comprising the past 24 years’ Grand Champions battling it out in a winner takes all cook off. Jackie was awarded 2nd place in the Brisket category. She was the only non-American invited to cook in this contest.
With years of experience of public speaker as an Assistant Principal and Head of Sixth Form Glenn has also honed his skills as a performer and comedian. Glenn Cosby was the last man standing on the fourth series of The Great British Bake Off, and became known for his enthusiasm, big cakes, humour and fuss-free approach. While the others patiently kneaded their filo dough he let the mixer do the work and had a cup of tea.
Ben has a huge passion for BBQ. He is well known for his contributions to the UK BBQ World. You will see his contributions in UK BBQ Mag & as a host on the UnitedQ BBQ Podcast, the only BBQ podcast in the UK.
After a few years of planning and hard work Bens creation of The Great British BBQ Off is finally a reality.
Joe is a Great British farmer. His farm is Higher Humber Farm which is also the location The Great British BBQ Off was filmed on.
Higher Humber Farm is an arable and sheep farm and also the home of Red Rock Brewery.


A single law school friend of ours received a 13lb.(!) Honeybaked ham from his future employer as a Christmas present. And guess who is now inundated with pounds of wonderful ham???
You got it. The Gasperinis.
Love having single friends who receive large amounts of ham for the holidays. ;)
So tonight we made a favorite meal, ham-laden and wonderful!
If you happen to have some ham on your hands, this is DIVINE!
Enjoy and God bless!!!
Pretty Penne Ham Skillet
1 lb. uncooked penne pasta
3 C. cubed fully cooked ham
1 large sweet red pepper, diced
1 med. onion, chopped
1/4 C. minced fresh parsley
2 garlic cloves, minced
1-1/2 tsp. minced fresh basil or 1/2 tsp. dried basil
1-1/2 tsp. minced fresh oregano or 1/2 tsp. dried oregano
1/4 C. olive oil
3 Tbsp. butter
1 can (14.5oz) chicken broth
1 Tbsp. lemon juice
1/2 C. shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the ham, red pepper, onion, parsley, garlic, basil and oregano in oil and butter for 4-6 minutes or until ham is browned and vegetables are tender.
Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15min. or until liquid is reduced by half. Drain pasta; stir into ham mixture. Sprinkle with Parmesan cheese. Yield: 6 servings.
*I just realized days later that our new godson weighed almost as much as the ham! What a chunker! lol!


Picture this, you're cruising down an open road, the wind in your hair, and the unmistakable rumble of your motorcycle beneath you. As a coffee enthusiast, the only thing missing from this perfect scenario is a steaming cup of your favorite brew. Fear not, fellow caffeine connoisseur! In this guide, we'll explore the art of DIY motorcycle coffee brewing, offering tips, tricks, and gear recommendations for an unparalleled on-the-go caffeine experience.
Section 1: Essential Gear
Motorcycle Coffee Maker:
To kick off your brewing adventure, invest in a reliable motorcycle coffee maker. Opt for compact, durable options designed for on-the-go use. Brands like AeroPress or Handpresso offer portable espresso makers that fit snugly in your saddlebag.
Insulated Travel Mug:
Choose an insulated travel mug to keep your coffee hot during the ride. Look for spill-proof designs and consider getting one that easily fits in a motorcycle cup holder.
Compact Coffee Grinder:
Freshly ground beans make all the difference. Bring along a compact coffee grinder that won't take up much space. Manual grinders are a great choice for simplicity and portability.
Section 2: Coffee Beans Selection
Pre-Ground vs. Whole Beans:
While pre-ground coffee is convenient, whole beans preserve flavor better. Pack whole beans in an airtight container and grind them just before brewing for an optimal taste experience.
Choose the Right Roast:
Different roasts cater to various preferences. If you prefer a bold flavor, go for dark roasts, while light roasts offer a more nuanced taste. Experiment to find the roast that suits your palate.
Medium (Motocoffee Adventure Roast Coming Soon)
Consider Coffee Pods:
For added convenience, use coffee pods compatible with your chosen brewing method. These are pre-measured and reduce the mess associated with loose coffee grounds.
Section 3: Brewing Techniques
The AeroPress is a fantastic choice for motorcycle brewing. It's compact, easy to use, and produces a rich cup of coffee. Experiment with different grind sizes and steep times to find your perfect brew.
Portable Pour-Over Setup:
Embrace the simplicity of pour-over coffee on the road. Use a portable pour-over dripper, such as the Hario V60, and carry disposable filters for easy cleanup.
Espresso on the Go:
If you crave a strong, concentrated shot of caffeine, a portable espresso maker like Wacaco is your go-to. Just add hot water, grind, and enjoy a shot of espresso wherever the road takes you.
Section 4: Brewing Safety
Safety should always be your top priority. Brew your coffee when the motorcycle is stationary, and avoid distractions. Make sure your brewing setup is secure and won't interfere with your ability to ride safely.
Use Insulated Containers:
Hot liquids on a moving motorcycle can be dangerous. Opt for insulated containers that not only keep your coffee hot but also prevent accidental spills.
Section 5: Additional Tips and Tricks
Plan Your Stops:
Plan your coffee breaks at scenic spots or interesting locations. Turn your coffee brewing into a ritual that enhances your overall riding experience.
Experiment with Flavors:
Bring small bottles of flavored syrups or creamers to add a personal touch to your brew. Experimenting with flavors can turn your motorcycle coffee into a unique adventure.
While coffee is a great companion on the road, staying hydrated is crucial. Alternate between coffee and water to ensure you remain alert and refreshed during your journey.
Embarking on a motorcycle journey is a thrilling experience, and adding the joy of brewing your own coffee makes it even more special. With the right gear, high-quality beans, and a bit of experimentation, you can turn every coffee break into a memorable pit stop. So, gear up, hit the road, and savor the taste of adventure in every sip. Happy brewing!


Hill's Science Diet Puppy Savoury Stew with Chicken & Vegetables is a delicious way to provide precisely balanced nutrition that is important to the overall health and well-being of your pet. Made with real chicken and wholesome grains. Delicious puppy food to give them the best start in life.
- High-quality protein for building lean muscles
- Made with purposeful ingredients for a flavourful, nutritious meal
- Easy to digest
- Clinically proven antioxidants, Vitamin C+E, for a healthy immune system
- Balanced minerals for strong bones & teeth
- DHA from fish oil for healthy brain & eye development
Puppies up to 1 year old and pregnant or nursing dogs.
Not Recommended for:
Adult dogs, Adult 7+ dogs, obese or obese-prone dogs.


Available in Logan, UT | Pocatello, ID, | Idaho Falls, ID
Meet Roshan Kumar, the culinary pioneer behind Himalayan Flavor's journey since 2018. From Pocatello's first taste of our authentic Indian/Nepalese fare to our newest Idaho Falls venue, we've sown seeds of flavor across Idaho. Thanks to community love, our three locations thrive on tradition and genuine tastes, inviting you to savor our heritage in every bite. Support local, relish authenticity, and be part of our story.


Three Little Figs' Ultimate Veg Guide to Boulder, CO
Compiled by Three Little Figs
2793 Iris Ave. (NW Corner of 28th & Iris)
This list is by no means complete. It merely covers some of the highlights
as well as a sampling of the many great vegan options that abound. Click
for general suggestions and guidelines when dining out. We've compiled
this information from our experiences and those of others who have shared
with us. We have made reasonable attempts to ensure its accuracy, however,
restaurants can change menus and ingredients, or staff may be misinformed.
Thus no information is guaranteed. Therefore, it is always advised that
you ask questions (politely, of course) when dining out to be sure that
your wishes are understood and your needs are met. This also helps the
staff become more knowledgeable about the presence of animal ingredients
and lets the establishment know there is a demand for vegan food.
Email other yummy discoveries to email@example.com.
V* indicates a vegan establishment. V indicats a vegetarian
Aji – Latin American
1601 Pearl St., (303)442-3464
Menu offers vegetarian "ceviche" made with hearts of palm, mushroom,
and sweet corn. The fried plantain and black bean appetizer , Platano Rellenos
(hold the queso) is delicious. Vegetarian entrees are Frijoles y Arroz
Criollos (roman beans, black beans, white rice, artichokes, and tomatoes-
leave off the cheese) which is very hearty and flavorful, and the Guiso
de Quinua (quinoa, roasted sweet potato, peppers, and braised endive ).Fried
plantain chips are fun, too. Some of these dishes may normally be cooked
with butter, however they will accommodate vegans by using olive oil instead-
just be sure to specify that you want your meal dairy free. They have awesome
homemade dairy-free sorbets, too. Flavors seem to change occasionally.
Some have been Mango Jerk, Strawberry, Guava, and Canteloupe.
Alexander’s – New Mexican-style Mexican
1650 Broadway, (303) 444-6699
Burritos available with, in addition to the usual rice, potatoes and
beans, less common ingredients such as: tofu, barley, cauliflower,
asparagus, quinoa, bulgur, walnut, pecan, spinach, broccoli, zucchini,
cabbage, green bean, kale, basil, garlic, mushroom, and rosemary. Come
smothered with choice of hot or mild vegetarian green or vegetarian red
chili and accompanied by salad. Enchiladas and tacos can be made with many
of the same ingredients; All can be accompanied by spanish rice, refried
beans and guacamole. Thumbs way up to the mexican potatoes (minus cheese)-
fried potato cubes smothered in hot or mild green chili. Ask them to hold
the cheese on all vegtarian selections. Also have vegan tamales. Moderately
priced. Cute but not fancy indoor seating surrounded by cacti!
Back Country Pizza
- Pizza and Subs
20 East Lakeview Drive #212 (Nederland)
Go for a hike and then chow down on the "Vegan Love" pizza at
Backcountry: spinach, mushrooms, garlic, roma tomatoes, black olives, etc.(cheeseless).
Big City Burrito-
Casual Burrito Joint
Folsom & Arapahoe in shopping center with Safeway
Vegetarian burrito filling options include rice and pinto or black
beans, fried potatoes, sauteed vegetables (sauteed in olive oil), plus
assorted salsas and a variety of hot sauces to try out. Their guacamole
is not vegan, however, as it contains sour cream. Drat. Choose from a selection
of tortillas (white, wheat, tomato, spinach, etc.).
1800 Broadway, #160, (303) 444-4721
Have many items that seem as though they could be vegan, and others
labeled vegan in error (i.e. one item containing paneer cheese), which
doesn't increase the confidence level. But we haven't been, so things may
have changed for the better. If you go, ask questions (and report back
with answers. ha).
Boulder Cafe – Restaurant and Bar
1247 Pearl St., (303) 444-4884
One vegan entree – coconut curry udon soup; large plate of french fries;
sometimes a vegan soup option; outdoor patio seating on the Pearl Street
Boulder Farmer’s Market
– Weekly Farmer’s Market (Seasonal) – Sat 10-2; Wed 4-8
13th St. between Arapahoe & Canyon, boulderfarmersmarket.com
Locally-grown organic fruits & vegetables; delicious breads and
focaccia from Pasquini’s bakery; vegan cookies and muffins from Brillig
Works (ask which are vegan); green chili and beans from the tamale stand;
grilled vegetable spring rolls, tofu peanut salad and coconut sticky rice
with strawberries from Pan Asia; Millet Bars, Chocolate Chip bars, and
chocolate cupcakes with mint icing from Amazing Grains bakery.
Breadworks – Bakery and Cafe
2644 Broadway, (303) 444-5667
Great freshly-baked specialty breads, at least one vegan soup daily,
delicious vegan chocolate chip cookie; two vegan muffins, daily breads
like the crusty french baguette or batard, Sourdough, Italian, rustic roll,
focaccia roll; specialty breads like calamata olive & thyme, green
olive & sage, rye (also with raisin & walnut), dill, ciabatta,
onion, fresh rosemary, the big pretzel, the panello del’uva (with pine
nuts, walnuts& grapes – only on Sundays), sorbets. Can make a vegan
pizza on request - we hear it is quite good.
Buchanan’s – Coffee on the Hill
1301 Pennsylvania Ave. (303)440-0222
Coffee house offering many drinks with soymilk & agave nectar.
Vegan muffins and vegan burritos sometimes available.
Buddha Cafe - Thai Cuisine
2719 Iris Ave. (720)565-0506
Many items are vegan as usually made, and others can be made so easily
when you request that certain components be omitted or replaced with plant-based
ingredients instead. (Note that the yellow curry is vegan if made without
fish sauce, however the other curries all contain shrimp because it is
a component of the curry pastes.) *With our help, Buddha Café
is creating a guide to animal-free menu options so that when you
go in, you’ll be able to ask them for this list of vegetarian/vegan options
to help you in making your selections! From the fried Simple
Tofu appetizer, to soups, salad, noodle dishes, fried rice, numerous house
stir-fried entrees, and delicious Tapioca in Coconut Milk dessert, Buddha's
food is bountiful and satisfying. Nice owners, too. Try the Sweet Lemon
Grass Drink, The Sawan Noodle Salad, and the Basil Dish. Our notes on veg
options at Buddha can be found ----HERE----
Burnt Toast -
grub on the Hill
1235 Pennsylvania Ave., (303) 440-5200
Breakfast options include a tofu scramble, which isn't "scrambled",
really, but cubed seasoned tofu fried with potatoes and a colorful assortment
of vegetables. This dish normally (oddly) comes with two eggs on top, so
be sure to ask for extra tofu in place of the eggs. There is another dish,
usually prepared with eggs, that can be done with tofu instead- served
over a bed of arugula with white beans. Their biscuits are made with buttermilk,
but you can get yummy housebaked sourdough bread with strawberry jam instead
with your dishes. No upcharge on soymilk for coffee is a nice change from
–(V) Vegatarian Cafe within Boulder Co-op Market
1902 Pearl St., (303) 447-COOP
Organic salad bar, made-to-order sandwiches, and a hot bar with grains,
beans, and other staple dishes plus vegan curries, seitan/tofu/tempeh dishes,
and other creations du jour. Also has a juice bar, smoothies, espresso
bar and vegan in-house baked goods and pastries. The breakfast bar has
bagels with Tofutti cream cheese, vegan breakfast burritos and there are
a few other vegan options made to order but they have unfortunately added
eggs and dairy items. Most entrees at the hot bar are vegan at lunch and
Casa Alvarez – Mexican
3161 Walnut Ave., (303) 546-0630
Big sizzling plate of tofu fajitas, also tofu tacos, tofu tostada,
guacamole tostada, bean burrito, tofu fajita burrito, vegetarian
red & green chili; their beans, rice and guacamole are all vegan, also.
Just ask to leave off cheese/sour cream where indicated, and get guacamole
instead. Nice strong margaritas.
China Gourmet- Chinese
3970 Broadway, (303) 440-3500
Casual north Boulder restaurant has quick service (order at the counter).
Many veg selections, including items made with tofu, tempeh, and yuba (bean
curd sheets), plus vegetable dishes. Some authentic Chinese dishes available
(on the blue menu), which you don’t find in other Boulder establishments.
City Street Bagels
– Bagel Shop and Deli
3070 28th St., (303) 442-0049
Most bagels are vegan, including flavors such as french toast, black
& white (half poppy/half sesame), rye, blueberry, etc. And they
now offer Tofutti Better than Cream Cheese, which makes this place a favorite!.
Also serve house-made hummus for bagels and soymilk for coffee.
Dot’s Diner- Greasy spoon diner.
2716 28th St., (303)449-1323
Dot's on the Hill: 1333 Broadway, (303)447-9184
Tofu scramble, home fries, toast (minus butter), side of vegan sausage
(patties), OJ, coffee. Not a great place to go if the smell of frying bacon
grosses you out.
Dushanbe Tea House
– Tea House with International Cuisine
1770 13th St., (303) 442-4993
Beautiful interior and outdoor garden seating make for a delightful
ambience in this authentic Persian teahouse. Their menu used to be seemingly
much more vegan friendly than it currently is. Current vegan selections
are the Middle Eastern Hummus Platter and Indonesian Peanut Noodles, both
of which are tasty. However, we were not able to get definitive answers
about anything else being vegan. But we did discover that they put eggs
in their samosas (why?!) and that the Persian Kooftah Balls have egg also,
which is really disappointing. We were flatly told by our server that if
we wished to get vegan food, we should have gone to Leaf, which is owned
by the same people who own the Dushanbe. (We were told the same by staff
at Aji, which is also run by the same owners). This, combined with
staff's lack of knowledge and willingness to get answers to our questions
did not make us feel that vegetarians or vegans are particularly welcomed
Falafel King – Middle Eastern Fast Food
1314 Pearl St.; (303) 449-9321
Inexpensive and fast – they offer a falafel sandwich in pita with tahini
dressing and fresh garden salad or the falafel plate with a choice of 2
or 4 mediterranean salads such as hummus, tabouli, eggplant in tomato sauce,
marinated mushrooms, stuffed grape leaves; don’t forget the curly french
Fan's Chinese Restaurant (Niwot)
7960 Niwot Rd. (in Niwot, CO), (303)652-6250
Have many vegetarian vegetable and tofu based dishes, plus some mock
chicken dishes. Their mock chicken comes in two styles and they'll use
different ones for different dishes-but only one of the "chickens"
is vegan, so be sure to make sure. The food is very good, but the space
lacks atmosphere, so it's a good spot for takeout.
28th & Iris, located in Safeway Plaza- 3325 28th St., Unit 5 (720)565-0707
Pan-Asian restaurant with several meatless options. Food can be made
without any animal products (chicken broth, fish sauce, eggs), etc. upon
request. Drunken Noodles and Sesame Tofu were good (this is all we've tried
so far). Prices reasonable, portions large.
Food Court on the Hill
1310 College Ave (downstairs)
Thai, Indian, Middle Eastern stalls all have good selections. Nothing
really innovative necessarily, but you can find a satisfying meal.
Food Court in the UMC
University Memorial Center – University of Colorado Campus – Euclid
Ave and Broadway.
Alferd Packer Grill has “build your own” panini (grilled vegetables,
artichokes, sun-dried tomatoes, roasted red peppers & hummus), salad
bar, soup (and bread bowls), vegetable chili, green chili, spanish rice,
black and refried beans, silk soymilk & other nondairy drinks, soy
yogurts & smoothies, bagels; hot dog cart has veggie dogs; Baby Doe’s
occasionally has vegan baked items.
Foolish Craig’s– American
1611 Pearl St., (303) 247-9383, foolishcraigs.com
Tofu Scramble (spinach, mushrooms, onions & tomatoes sauteed in
peanut sauce served with toast and potatoes); hummus sandwich, portabello
mushroom sandwich, Italian grilled eggplant (omit the mozzerella) sandwich;
french fries; variety of salads and dressings include a few vinaigrettes
(ask which are vegan).
Glacier Ice Cream
– homemade frozen desserts
4760 Baseline Rd.; 3133 28th St, (303) 440-6542; College Ave. (on the
Several non-dairy sorbets and chocolate soy ice cream made on the premises.
However, the chocolate soy ice cream is (irritatingly) mentioned nowhere
on the board with the extensive list of flavors, so you have to know to
ask for it.
1964 28th St.; (303) 442-6868
Several mock chicken options along with the usual selection available
at most area Chinese restaurants; they will also substitute mock chicken
in many of their typically meat-based selections. Veggie “chicken” lettuce
wraps are a favorite appetizer, also scallion pancakes & vegetable
dumplings. Menu entrees include Sesame tofu, Spinach or bok choy with fresh
garlic, Cashew with Four Treasures, Crispy Tofu, Eggplant or Mixed
Vegetables with Garlic Sauce, Sauteed tofu with spinach, Home style tofu,
Ma po tofu, sauteed asparagus, Zen Delight and more. Request veggie chicken
or tofu substituted in the Kung Pao, Tangerine, Hunan or Sesame chicken.
Their specials board usually includes some veggie “chicken” selections.
Make sure to let them know before you finish your meal that you do not
want the green tea (dairy) ice cream that they often bring to customers
Greenbriar Inn – Elegant
8735 N. Foothills Hwy. (303)440-7979
Have several meatless options on the menu and we are told 1 or 2 of
the vegetarian entrees at any given time either are already vegan
or can be made vegan with notice. Call ahead to make sure you get something
that suits your needs and tastes. They are reputed to be very willing to
accommodate customers' preferences.
Half-Fast Subs – Sub
1215 13th St, (303) 449-0404
This college hangout on the hill has a large menu with a proportionately
large vegetarian section. Subs come in 7" and 14" sizes and several must
have the cheese and/or dressing omitted so that they are vegan. They've
got BBQ Tempeh or Tofu, Vegetarian Sloppy Joe, Baked Tofu, Roasted Eggplant,
Tempeh Reuben (baked tempeh with sauerkraut less cheese & dressing),
Tofu Veggie (tofu spread plus lots of veggies), Thai Tempeh (baked tempeh,
veggies, crispy noodles & spicy peanut sauce), Portabello Mushroom,
Black Bean Hummus, and more. The Thai Tempeh sub (and Thai Tempeh salad)
are vegan as is, and definitely our favorite. Serve margaritas and Long
Island Iced Teas by the glass or the pitcher, too.
Hapa Sushi – Japanese
1117 Pearl St., (303) 473-4730; 1220 Pennsylvania Ave., (303) 447-9883
Try the attractive caterpillar roll (cucumber roll wrapped in avocado
and drizzled in sweet soy.Try adding strawberries!); vegetable roll, vegetarian
maki sushi such as grilled eggplant, avocado, cucumber, shiitake mushroom,
kaiware (spicy daikon sprout), inari (tofu pockets); the grilled teriyaki
rice ball is delicious; seaweed salad marinated in a sesame oil dressing,
chilled tofu salad, mixed green salad in a sesame soy dressing, edamame
soybeans (chilled or sauteed with seasonings).Flavored sakes are delicious,
too. Note: their miso soup is Not vegetarian (contains bonito- fish flakes).
This is our favorite place for sushi in Boulder. The staff is generally
knowlegeable about ingredients and they have a relatively varied vegetarian
Illegal Pete’s – Mexican
1320 College Ave. (303) 444-3055; 1447 Pearl St. (303) 440-3955
Crispy corn or soft flour tacos and large, tasty burritos with choice
of grilled veggies, lime cilantro rice, black beans, pinto beans, fried
potatoes, guacamole and red, green or chile-corn salsa. Vegetarian green
chili can be ordered as an entree or for smothering burritos; guacamole
can be substituted for cheese & sour cream.
Jalino’s – Pizza
1647 Arapahoe Ave. (303) 443-6300
Their soy cheese unfortunately contains milk proteins (casein), but
they will make you a gigantic cheeseless pie with all the veggie toppings,
and have been known to make vegan cheese pizzas for customers who bring
in a block of dairy-free cheese (try Follow Your Heart’s “Vegan Gourmet”
in mozzarella or monterey jack flavor) for them to use.
Kathmandu - Indian
110N. Jefferson St.(Nederland), (303)258-1169.
Many delicious menu items plus a fantastic buffet with plentiful vegan
options (most of it is vegetarian and of the veg items only the saag and
an occasional second dish may contain dairy). If you get the buffet, let
them know you do not eat dairy or that you are vegan and they will bring
you your own special order of dairy-free saag and some dairy-free bread
to have with your meal if you ask for it! This is a great place!
1600 Broadway, (303) 447- 0273
Many curries and other dishes are vegan or veganizeable with omission
of fish sauce and/or egg. Tofu available in many dishes in place of meat.
Try the tasty fresh rice paper spring rolls with fresh herbs and peanut
sauce. As with any Thai or Vietnamese restaurant, it is also always a good
idea to ask whether there could be shrimp paste in the curry pastes they
Kim’s – Vietnamese Take-out
1325 Broadway, (303) 442-2829
Vietnamese spring rolls with peanut sauce; stir-fried tofu & broccoli,
tofu & mixed vegetables, tofu & tomato, stir fried bean sprouts
and more – all served with rice; vegetable rice noodle soup; Large portions
at cheap prices; located in a hut across from the CU on the hill at University
and Broadway. We have recently learned that they do often put Oyster
Sauce in seemingly vegetarian dishes unless you specifically ask them to
leave it out, so remember to speak up when you place your order.
Landmark Theatre – Pearl & 30th.
Movie theatre offers vegan snacks like Bobo’s oat bars and Alternative
Baking Company cookies, and a shaker of nutritional yeast to shake on popcorn
has even been spotted on their counter. Have heard the popcorn is vegan,
but haven't confirmed that yet.
L's - Italian
29th St., (303)442-1300
Upscale Italian restaurant. Formerly Laudisio's.
Arrabiata sauce is delicious (ask for it minus the pancetta with dried
pasta). Many dishes can be prepared dairy free (using olive oil rather
than butter) upon request, and dried (egg-free) pasta can be used in place
of the fresh pasta which contains eggs. Pasta with wild mushrooms and truffle
infused olive oil is a favorite.
Restaurant (V) – Upscale Vegetarian
16th St just north of Pearl- 2010 16th St. (303)442-1485
This totally meatless restaurant serves lunch and dinner daily, plus
brunch on Saturday and Sunday mornings from 10 'til 3. A large portion
of the lunch and dinner menu is either vegan or easily prepared vegan upon
request. Waitstaff eager to accommodate guests’ needs. Dishes include several
appetizers and salads, creative vegetable and grain preparations, plus
some tempeh, tofu and seitan selections. The stuffed poblano pepper mole
dish is beautiful and especially tasty. They've also added a vegan carrot
cake to their dessert offerings, which is simply lovely. For brunch, their
scrambled tofu is good, and we hear they now have vegan french toast! Currently,
they are offering a Happy Hour with specials on select vegan appetizers
from 3-6 PM daily. Nice atmosphere.
Lucky’s - Breakfast and Lunch Cafe
3980 Broadway, (303)440-3793
Kind of a hole in the wall place, but great for a hangover breakfast.
Decent tofu scramble comes with 3 veggies of your choice (choose from beans,
avocado, spinach, sundried tomatoes, green chiles, artichokes, plus the
usual veggies), with home fries, toast (hold the butter) and coffee/soymilk/OJ.
Also have a vegan soup. Very affordable, with a diner atmosphere.
1915 28th St. between Canyon and Walnut (next to Radio Shack) (303)442-7166
New Indian restaurant. Several menu items are vegan, and others can
be made without the dairy (whether ghee, cream, or yogurt). Biriyani, samosas
(nice and less greasy than most), aloo gobi, dal, etc. Staff are very willing
to ask questions about ingredients and to accommodate however possible.
114913th St. (on the Hill) (303)443-2300
All the sauces are vegan - the mole, green chili, red chili and most
entrees can be made without cheese. Enjoy bean enchiladas, fajitas, bean
burritos (can be "chimified", i.e. deep-fried), etc. Most foods seem to
be prepared with very little salt (but you can salt things to taste at
the table), so it's a nice choice for anyone watching their sodium intake.
1002 Walnut St.(303)444-5335
This downtown hangout has undergone menu changes a few times, and veg
options disappeared for a while but we hear that a few of their nice vegan
options are returning to the menu soon: Vegetable Paella and Mushroom Paella,
Hummus Trio, Salads, Sangria, and fresh sorbets. Nice outdoor patio seating.
Moongate Asian Bistro
– Pan Asian
1626 Pearl St., (720) 406-8888
Great selection of vegan dishes, including: Seaweed and mixed greens
salad, vegan vegetable tempura (yay, no egg in the batter!), vegan miso
soup (no "bonito" fish flakes!), tofu spring rolls, drunken noodles,
wonderful sesame tofu (crispy outside, custardy inside), Szechuan
Eggplant, many delicious curries, and more. Vietnamese noodle bowl can
be prepared vegan. Fried tofu appetizer comes with fish flakes, but they
can be left off. Beautiful presentation, generous portion sizes,
great value, and top notch food.
Mountain Sun – Brew
1535 Pearl St., (303) 543-0886, www.mountainsunpub.com
Appetizers include hummus, chips & salsa and french fries; vegetarian
black bean chili; veggie & bean burrito; spinach salad (omit the cheese);
Tempeh Reuben with Vegan 1000 Island dressing!! (but omit the cheese).
Oh, and beer, and house-made root beer, etc. Heard the chocolate stout
uses milk chocolate, though.
Mustard’s Last Stand - Hot Dog & Burger Joint
1710 Broadway, (303) 444-5841
Veggie Dogs, Veggie Chili, Tempeh burgers, tofu reuben (minus cheese/dressing),
fresh-cut french fries.
Murphy’s - Bar & Grill
2731 Iris. Ave, (303)449-4473
Can make veggie burrito minus cheese, stir fry over rice, possible
pasta dish with modifications, french fries. Their veggie burger (Gardenburger
original) unfortunately contains cheese.
Narayan’s Nepal- Nepalese
4800 Baseline Rd., (303)449-2234
Buffet includes several vegan dishes. Many dishes on the menu customarily
made with butter can be prepared vegan (with oil instead) upon request.
Good food, inexpensive.
Noodles & Co – Fast
Food Noodle Chain
2770 Pearl St. (303) 444-5533; 1245 Alpine Ave. (303) 440-4340; 2850
Baseline Rd., (303) 247-9978
A number of noodle & vegetable combos either are vegan selections
or can be made vegan with omission of cheese. Tofu & extra veggies
can be added to any dish. Choose from Japanese pan udon noodles in a soy-ginger
sauce, penne pasta fresca (minus cheese), ,Indonesian peanut rice noodles,
Thai curry soup, tomato marinara with penne, house salad with grilled tofu.
Decent food and selection for a fast food chain. Inexpensive.
3980 N. Broadway, Suite 104, (303) 444-9100
O! Pizza serves organic pizzas and has recently added vegan soy cheese
(Follow Your Heart Vegan Gourmet) to their menu. They have the usual
complement of veggie toppings, with some exciting ones thrown in. Order
the pizza without cheese if soy cheese is not your thing. A gluten-free
crust is available for those avoiding wheat. For dessert, they have delicious
dairy-free sorbet in a variety of interesting sorbet flavors (Lemon Rosemary,
Cherry Riesling, etc.)
1050 Walnut St., (303) 449- 4353
Offers the standard array of vegetable dishes and tofu dishes with
white or brown rice.
1200 Yarmouth Ave., (303)440-8348
They have a list on the wall behind the counter to indicate to all
servers and staff which items are vegan, and they were easily provide more
information on items which can be prepared so to order. They offer
casual healthy lunch options. organic juices and smoothies, sandwiches,
pizza, salads, soups, and some deli items to go. Some vegan choices
include the Nut Loaf Burger, Peanut Butter Banana and Mint Sandwich, Hot
Veggie Rice Bowl with Tofu and choice of sauce (Green Curry, Basil Almond
Pesto, or Thai Peanut), and fresh Chopped Salad with Lime Cilantro Dressing.
We hear daily soups are usually vegan, too. Deli items include a delicious
looking wild rice salad and noodle dish with spicy peanut sauce and veggies.
At night, the restaurant provides a more upscale dining atmosphere. Vegan
dinner entrée options include: Living (Raw) Pizza with Vegan Pesto,
Arugula, Cherry Tomatoes, and Brazil Nut Cheese; Winter Beet Risotto, Baby
Root Vegetables, and Basil Citrus Vinaigrette (hold the goat cheese); Seared
Tempeh, Bean and Brown Rice Timbale, Salsa Fresca, and Yuka Avocado.
And for dessert, try the dairy-free Sorbet Trio with fresh Berries.
Pei-Wei - Pan Asian Fast
1675 29th Street, (720)479-5570
This chain is owned by PF Chang's. Animal-free selections are Edamame,
Blazin' Noodles, Sweet & Sour Tofu, Soba Miso Noodle Bowl, Japanese
Udon Noodles, Teriyaki Bowl, and the Spicy Korean (which has long beans,
one of the neatest foods there is). Food is affordable and prepared in
minutes in their open kitchen.
Pekoe – sip house.
1225 Alpine Ave., (303) 444- 5953
Nice teas, plus large pearl boba (bubble) tea all available with soymilk.
Serve a vegan cookie from Breadworks.
Ping’s Favorite – Chinese
1635 28th St., (303) 449-0783
Friendly, accommodating owner. Vegetable dumplings, scallion pancakes,
and vegetarian's “goose” (mushrooms wrapped in tofu skin) appetizers; Tofu
& vegetable soup; Entrees include General Tso’s vegetables (with marinated
gluten), eggplant in garlic sauce, vegetables in szechuan sauce, sesame
tofu, ma po tofu, bok choy or spinach with fresh garlic, moo shu vegetables
w/ pancakes (omit the egg) and more.
Pita Pit- quickie wrap
1509 Arapahoe Ave., (303) 443-7482
Large rolled sandwiches can be made with an assortment of fresh veggies
and condiments, incl. hot pepper, mustards, oil and vinegar, etc. Not a
huge selection of options at all, but they’re open pretty late and inexpensive.
Qdoba – Mexican Fast Food
1119 13th St., 303-449-3439; 1625 28th St., 303-440-1006; www.qdoba.com
Burritos with choice of cilantro-lime rice, black beans, pinto beans,
grilled veggies (zucchini, scallions, eggplant and sweet red peppers) and
guacamole; Taco salads in a crispy flour tortilla bowl, soft flour tacos
or crispy corn tacos with grilled veggies, lettuce and salsa (omit cheese
& sour cream); several salsas from which to choose including poblano
pesto, mole, roasted chile corn, warm ranchera, pico de gallo, verde,
roja and habenero; Vegetarian tortilla soup.
Ras Kasaas – Ethiopian
2111 30th St, (303) 447-2919
Fun, casual atmosphere, patio seating by creek; entrees are served
with injera (Ethiopia's spongy flatbread made from Teff) and sides of salads,
greens, vegetables and lentils. Exotically-spiced entrees include special
mushrooms, sweet potato stew, spicy red lentils, butternut squash stew,
beets & potatoes and yellow split peas; all vegetarian entrees are
vegan except the special mushrooms which are easily prepared vegan upon
request (with oil instead of butter). Vegetarian combination consists of
the spicy red lentils, yellow split peas and beets & potatoes. Mild
and spicy vegetarian combination plates also available. Eat with your hands!
Rincon del Sol – Mexican
2350 Arapahoe Ave., (303) 442-0541
We haven't been here yet either, but heard from a reliable source that
they have really good Mexican food, and put lots of little tofu pieces
in the veggie fajitas. It doesn't mention the tofu filling on the menu,
though (or at least didn't). Be sure to ask whether there is chicken broth
in the rice or other items, though, as we've heard there might be some
question about that.
Rudi’s – International
4720 Table Mesa Dr, (303) 494-5858. rudisrestaurant.com
Dinner entrees include Sesame Tofu (oriental style tofu steaks with
veggies in a sesame-ginger sauce), Thai vegetable curry in coconut milk,
Saag Panir (must ask for tofu instead of panir cheese!) – served with dahl
(lentil stew), poori bread, date chutney and basmati rice ;Masala Dosa
(fragrant vegetable curry in a thin fried crisp rice-lentil crepe) , Ganeshapuri
Special – samosa, dahl, curried vegetable, mataar panir (substitute tofu
for the panir), poori bread, chutney and basmati rice; For lunch they have
a marinated and grilled Portabello sandwich with roasted red peppers and
grilled artichoke hearts (omit the cheese) or Tofu Avocado sandwich (omit
the cheese & mayo); Saag panir (make it tofu) and Thai vegetable curry
also available for lunch.
On the Hill 1207 13th St., (303)546-9666 North Boulder
4593 N. Broadway, (303)442-7874
Delicious and refreshing frozen treats: both smoothies and bowls.
All smoothies and bowls can be made completely dairy-free; Just specify
your wishes. In addition to substituting soymilk for cow’s milk,
smoothies that call for frozen yogurt are happily prepared instead with
Soy Delicious vegan ice cream. Holy cow, indeed!! Umpteen creations on
their board menu sound great, and you can also tweak listed options to
create your own. Some of the more exciting ingredients are chocolate syrup,
peanut butter, coconut, green tea, espresso, and tropical fruits like guava
and mango, and superfood acai The “Blueberry Moon” (banana
and blueberry with Soy Delicious) and “Caught in the Rain” (reminds one
of the Strawberry Julius of yore, yet poses zero threat of salmonella or
campylobacter infection to you, and zero threat of slaughter to egg-laying
hens) are personal favorites. And perhaps most exciting of all are the
BOWLS. Also made with soymilk and Soy Delicious, these come in flavors
like “Peach Cobbler”, “Apple Pie”, and “Peanut Butter and Jelly Yum”. They’re
blended up thick and served in a bowl with a spoon. Some list honey as
a component, to be drizzled over the top, but even here they’ve got vegan
covered; just ask for agave instead! Dairy-free and like a slip-slidey
soft serve sundae for the soul. Go check them out!
Restaurant – Nepalese, Tibetan, Indian
825 Walnut St., (303) 440-7151, www.sherpaascent.com/restaurant.htm
Delicious food and a large vegan selection. Lovely atmosphere:
an old Victorian house in a quiet location just off the downtown Pearl
Street mall, and outdoor patio seating with a Flatirons view. This is one
of the best spots in town to spend a mild summer evening with friends.
Selection of appetizers includes samosas, pakoras, fried or steamed vegetable
momos (dumplings), creamed spinach with Chapati bread (request no dairy);
Entrees include Saag with Tofu and Potatoes (request no dairy); Pea, Tomato
and Tofu Curry; Vegetable and Dumpling Stew, Tibetan Noodles.
Siamese Plate On The Go - Thai and Japanese fast food
3033 28th St., (303) 444-3133
Tom Yum (spicy lemon flavored soup) with tofu, Gai Tom Kha (same lemon
soup with coconut milk); Entree selections include tofu and cashews, tofu
in garlic pepper sauce with broccoli, tofu and Thai basil, stir fried tofu
in a roasted chili sauce,Soft rice noodles and veggies with sweet soy sauce
or Thai basil, Pad Thai (omit the egg); fried rice with vegetables and
tofu; vegetarian sushi and spring rolls. A favorite here is the coconut
sticky rice with mango.The menu also lists many different curries (Panang,
green, red, massaman, etc) but we have not confirmed whether the curry
pastes used are animal-free (shrimp paste is a common ingredient in Thai
curry pastes, so it is always a good idea to ask your server to check it
out for you). Inform your server you do not want any fish sauce or egg
Skinny Jay's - Pizza
Place/Sports Bar with live music many nights
(in the Boulder Outlook Hotel) 800 28th Street, (303)447-2222
Has both Vegan Pizza and a Vegan Calzone on the menu. Both are delicious.
Because their tomato sauce does contain dairy (cheese), both the pizza
and calzone are made with a delicious olive oil and roasted garlic base
in place of tomato sauce. Toppings/fillings are fresh and very ample, including
fresh mushrooms, onion, peppers, black olives, diced fresh tomato, broccoli
and fresh basil leaves. The price is very reasonable and they're open late.
2049 Pearl St., (303)444-7766
Vegetarian subs on the menu can be done vegan with omission of items
like sliced cheese, cream cheese, or mayonnaise. Fillings include grilled
portobellos, avocado, lettuce, tomato, onion, peppers, etc.
Sun – Brew Pub
627 S. Broadway, (303) 543-0886,
See listing for Mountain Sun above.
Spice China - Chinese
269 McCaslin Blvd. Louisville., (720) 890-0999
Many nice preparations of more common vegetable/tofu dishes. Plus on
the Shanghai menu, they have some more exotic dishes, including several
with fried wheat gluten (or "glutton", as they fittingly refer to it).
Be sure to mention that you are vegetarian and remind them to leave out
the chicken stock.
Spruce Confections- bakery
4684 Broadway, (303) 449-5819
Have a few vegan items, including muffins and lemon poppy seed cake.
Sun Deli – Deli, Pizza and Liquor Store
2299 Pearl St., (303) 938-1128/(303) 938-1078
Oh my god- vegan cheese pizza!!! Made with Follow Your Heart’s Vegan
Gourmet. Or have them make the fresh-baked Veggie Roll (veggie and "cheese"
filled calzone type of deal) with the soy cheese in place of dairy cheese.
Upscale Ornanic & Natural Foods
1701 Pearl St., (303) 440-0220
Menu includes some good vegan appetizers, entrees, and desserts. In
our opinion, one of the best things about Sunflower is the salad bar deal:
For around ten bucks, you get a large bowl of the soup of the day (always
vegan), plus fresh crusty seeded rolls with olive oil (and yam butter,
just ask for it) and unlimited access to their salad bar, which is about
85 percent vegan, including tempeh & tofu salads, hummus, seaweed salad,
creamy pasta salads (they use Vegenaise in all their mayonnaise-y stuff),
organic veggies, baby greens, fruit salad, nuts, raisins, and a half dozen
different house-made vegan dressings! On the menu, appetizers include a
tempura fried tofu nori roll, onion rings (yes, vegan onion rings and vegan
tempura!), and french fries served with a vegan spiced mayo. Enjoy the
tempura udon bowl, asian stir fry, pad thai or veggie burger (skip the
cheese) for lunch. Choices for dinner include tempeh scaloppini with mashed
potatoes, a seitan dish (which changes seasonally), and sometimes
a pasta dish with herbed “creme” sauce (cheese may need to be omitted on
this one). Brunch menu includes wheat-free vegan pancakes made with spelt
flour in two flavors: Banana Chocolate Chip or Blueberry Granola, as well
as tofu scramble. Dessert options include a chocolate Soy Delicious / soymilk
/ berry smoothie; sundae with housemade “rice cream” and chocolate or vegan
caramel sauce plus berries and cookies; chocolate peanut butter tart;
and chocolate raspberry mousse cake. This is a nice place for vegans because
the staff know the menu very well and can tell you exactly what’s in (or
not in) stuff, so you can order with confidence. We've recently heard from
a good source that you can ask for Follow Your Heart Vegan Gourmet Cheese
on sandwiches, burritos, rancheros, etc. We'll have to check it out.
Taco Del Mar
28th St. (next to Safeway at 28th & Iris)
Taco Del Mar have a vegan burrito on the menu, stuffed with seasoned
rice and your choice of black or pinto beans, guacamole, pico de gallo,
and shredded lettuce or cabbage. Nothing too fancy, just a cheap, fast,
hot meal to go. You can have your burrito smothered in their enchilada
Three Little Figs Market
2793 Iris Ave., (303) 447-5934
All-vegan Gourmet Grocery featuring many hard-to-find vegan specialty
items including fine Belgian chocolates; Caramels; The world's most delicious
vegan cheese imported from Scotland; vegetarian caviar, several flavors
of Tofutti Cream Cheese, Pierogi, Tamales, Knishes, mock meats and much,
Trident Cafe- cafe attached to a bookstore.
940 Pearl St., (303)443-3133
Have spelt vegan muffins, but always seem to sell out of them. Get
there early if you want one! Nice coffee drinks and teas (the gunpowder
tea is especially good). And they carry Brillig Works’ delicious
Jam Dandy cookies, too. Cute mellow place to hang out and people-watch
Trilogy Wine Bar
– Restaurant and Wine Bar, Entertainment venue
2017 13th St., (303) 473-wine www.trilogywinebar.com
One vegan entree – lentil-quinoa pilaf in coconut-ginger sauce with
seared arugula, roasted mushrooms, grilled asparagus & oven-roasted
tomatoes – sounds awesome, but we haven’t tried it yet. Popular wine bar
just off the Pearl St. Mall. Live music & performance.
Tsing Tao –
607A South Broadway, (303) 494-6228
This restaurant has undergone a vegan makeover and now offers
a very large selection of vegan dishes. In addition to the vegetable and
tofu dishes they have always offered, they have vegan chicken and beef
now, as well as vegan smoked duck, and a whole separate vegan menu.
Viirtually every sauce is vegan, so meatless "meats" can be substituted
in most menu items on their regular menu to render veg versions of things.
The eggrolls are vegan (no egg in the wrappers) and they have just added
a great vegan hot and sour soup. They are really making an awesome effort
to cater to those looking for animal-friendly food, their service is friendly,
and their food is delicious! Read your fortune from inside an egg-free
cookie at the end of your meal.
2805 Pearl St., (303) 442-2800
The tofu finger appetizer is a favorite. Some feel Turley’s is
somewhat overrated with respect to vegan options, but they do have a house
made veggie burger, tofu scramble, veggie stir fry and french fries, smoothies,
V.G. Burger (V*)
Organic, All-Vegan Fast Food
3267 28th St., (303) 440-2400
Offers five types of wholesome vegan burgers made on site: Classic,
Three Nut, Felafel, Black Bean/Quinoa, and Sunshine Burger. All are made
with organic whole food ingredients like grains, vegetables, nuts and seeds.
Top your burger with choice of condiments, from ketchup and mustard, to
salsa, guacamole, Vegenaise, or Chreese "cheese" sauce. Other options include
the Chili "Cheese" Dog, salads, housemade soups, baked fries, shakes, Purely
Decadent brand soy ice cream, hemp-based ice cream and organic fountain
sodas. They now have cookies and waffle cones as well. Serving materials
used are bio-degradable and environmentally friendly.
Cafe (and new Walnut Cafe South)– Breakfast and Lunch Cafe
3073 Walnut St, (303) 447-2315.; South Side on Broadway in the Table
Mesa shopping center
Breakfast options like tempeh skillet, scrambled tofu or tofu rancheros
(hold the cheese on all), home fried potatoes, vegan sausage, oatmeal or
granola with soymilk; vegetarian green chili; sandwiches with sauteed tofu,
artichoke hearts, mushrooms, onions, peppers and olives. Cheese must be
omitted on most meatless items to make them vegan. Often crowded.
Veg-Unfriendly/ Don't Bother List:
Applebee’s- American. Virtually nothing suitable for strict vegetarians
Asian Deli- large selection of seemingly-vegetarian dishes, but they
prepare everything with chicken stock.
Boulder Cork- basically a steakhouse with nothing vegan on the menu,
(although you may be able to get someone to make you something if you call
Cafe Gondolier- No vegan options (dry salad does NOT count). House
pastas are made with egg, all sauces contain cheese.
Chez Thuy- Vietnamese. Have a section of the menu labelled vegetarian,
but many of the dishes listed actually contain
fish sauce and many people suspect they ignore (or do not understand)
requests to leave it out even if they tell you that they will do so. A
lot of people love this place, but we say proceed with caution..
Frasca- Hoity-toity “meat, meat, cheese, and more meat” place.
Japango- sushi. Most salads, the seaweed salad, the miso soup, and
even their soy sauce contain fish products. Dishes labelled as vegetarian
are actually not so. Basically everything in there contains fish!
Uninformed waitstaff. Make no genuine effort to cater to vegetarians, despite
extremelty deceptive menu listings.
Juanita’s- Mexican. Their motto is “praise the lard”. Need we say more?
They actually have a scant few vegetarian offerings, but most other Mexican
places have more to offer.
Lucille’s- This place has a great reputation, but they unfortunately
offer nothing vegan-friendly.
Mo's Bagels- All bagels have whey in the basic recipe.
Olive Garden- Unclear information about which dishes, if any, are free
of meat-stock and/or dairy products.
Proto’s- Pizza. They are willing to make cheeseless pizzas, however
all pizza dough contained honey last time we checked.


Have you ever heard about the HCG diet? It’s a diet plan that could help you lose weight. This diet is unique. It combines a hormone called HCG with a low-calorie diet. Pregnant women naturally generate HCG. But in this diet it’s used to help people lose weight.This article will explain what the HCG diet is. You can also search online for a reliable hcg drops supplier Las Vegas. It will also talk about how it works. And most importantly, it will tell you about the benefits of this diet. Let’s start exploring the world of the HCG diet.
What is the HCG Diet?
The HCG diet is a weight loss plan. It uses a hormone called HCG, usually generated by women during pregnancy. Pregnant women’s bodies efficiently burn fat into calories when triggered by HCG. The HCG diet is low in calories and has two parts: HCG hormone and eating fewer calories.
The Benefits of the HCG Diet
Here is just a short list of the many reported benefits of this eating and hormone supplementation plan.
Quick Weight Loss
First and foremost, the HCG diet can help you lose weight fast because you eat very few calories. This is due to both reduced intake and the HCG helping your body burn fat more efficiently.
Interestingly enough, even though you eat less, you don’t feel as hungry because HCG’s efficient fat burning effect makes you feel satiated for long periods of time. Compare this to the typical hunger-inducing insulin spikes and crashes most people experience on the Standard American Diet (SAD).
Better Body Composition
Unlike most other diets where people suffer from flabby skin or wrinkled ‘skin curtains’ after experiencing drastic weight loss, your body actually looks better during your HCG Diet. This is due to the fact that the diet helps you lose fat instead of muscle. Its net effect is you don’t just lose weight but your body becomes toned, lean, and healthier.
Reset Your Metabolism
The HCG diet can reset your metabolism and free you from habitual sugar spikes and crashes. Since your body is burning mostly fat instead of blood sugar for energy, your body ends up burning calories more efficiently. This means your reset metabolism can help keep weight off easier.
Improved Confidence and Well-being
Losing weight can make you feel better about yourself. Weight loss can also make you healthier psychologically and emotionally. To point out the obvious, looking better can improve your confidence and self-esteem.
What Foods Can You Eat on the HCG Diet?
You can’t eat all foods on the HCG diet. Here are some you can eat:
- Lean meats like chicken and fish
- Fruits like apples and oranges
- Vegetables like spinach and tomatoes
- Some grains like Melba toast
Is the HCG Diet Safe?
The HCG diet can help you lose weight. But, like all diets, it has risks:
You might feel tired or hungry. Be on the lookout for possible signs of the “Keto Flu” since burning fat for energy instead of blood sugar means you have to keep an eye on your electrolyte intake.
The HCG diet can also possibly put you at risk of losing muscle if you don’t eat enough protein.
To avoid the potential issues above, you should only go on the HCG diet with your doctor’s advice and monitoring.
Some Final Thoughts on Low Calorie HCG Diets
To sum up, the HCG diet is a unique weight loss plan. It uses a particular hormone and a low-calorie diet. This combination can help you lose weight quickly. The HCG diet can also reduce hunger, improve body composition, and reset metabolism. Plus, it can boost your confidence and well-being.
But remember, all diets have their pros and cons. The HCG diet is no different. Talking to a doctor before starting a new diet is always a good idea. They can help you decide if the HCG diet is proper for you. Ultimately, the most important thing is to find a diet that works for you. One that you can stick to and one that makes you feel good. The HCG diet could be that diet for you!


Yogi Spiced Blackberry Focus tea combines invigorating Black Tea with Bacopa, a nootropic herb that supports clarity of mind and concentration. Traditionally-used Ayurvedic herbs Clove and Cinnamon gently warm and delight the senses, while Blackberry and Hibiscus Flower add bright, fruity flavor. Cup after cup, enjoy Yogi Spiced Blackberry Focus tea to help you feel alert and focused.*
Immerse yourself in the enriching experience of Yogi Spiced Blackberry Focus tea, an innovative blend designed to support focus. This unique tea pairs organic Black Tea with Bacopa, a renowned nootropic herb traditionally used in Ayurvedic medicine to aid mental clarity and focus. Each cup offers a blend of warming spices, including Clove and Cinnamon, which gently stimulate the senses, enhancing your tea-drinking experience. With each sip, you'll also enjoy the bright, fruity flavor of Blackberry and Hibiscus Flower, a signature blend that sets our tea apart from the rest.
Approximately 50 mg of caffeine per tea bag ensures that our tea not only tastes great but also aids in keeping you alert and focused throughout your day. Whether you need a morning pick-me-up or an afternoon refresher, our Spiced Blackberry Focus tea is a versatile choice that satisfies. Cup after cup, enjoy the trusted Yogi Spiced Blackberry Focus tea for an invigorating tea experience.
For over five decades, we’ve been making delicious, functional teas inspired by the ancient holistic healing philosophy of Ayurveda. Our diverse tea selection supports everyday well-being with specialized herbal formulas thoughtfully blended for both health benefits and appealing flavor.
Yogi is a Certified B Corporation producing more than 40 tea blends from over 100 organic spices and botanicals sourced from around the globe. With every ingredient we source, and every tea bag we make, we strive to support environmental sustainability and social responsibility. We do so by following highly selective sourcing standards, performing rigorous quality tests, mandating environmentally sound farming practices, and partnering with local communities. Through such partnerships, we want to empower our entire tea ecosystem to live healthy, vibrant lives. It is our hope that our commitment to goodness shines through in every cup of Yogi tea.
Spiced Blackberry Focus Tea (16 Tea Bags)
Bring water to boiling and steep 5 minutes. For a stronger tea, use 2 tea bags.
Organic black tea leaf, organic hibiscus flower, organic cinnamon bark, organic licorice root, organic stevia leaf, organic balckberry flavor, organic bacopa whole plant extract, organic clove bud, organic green tea leaf extract, organic nutmeg kernel, blackberry pieces, organic cinnamon bark oil


Lightly battered chunks of chicken fried to golden brown, sautéed with sesame in King’s Chef special sauce, garnished with fresh vegetables
NOTE EXTRA CHARGES MAY BE INCURRED FOR ADDITIONS IN THIS SECTION
You may continue to place your order, but the earliest time the order will be ready is:
Delivery: Tuesday, June 28 @ 11:55AM
Pickup: Tuesday, June 28 @ 11:25AM
I understand. Continue my order...


How to Begin a Bottled Juice Distribution Business
- Make a strategy. First and foremost, you’ll need to decide what type of juice items you’ll be selling. Create a one-of-a-kind inventory. Prepare various juice recipes or do market research to identify potential juice options. Contracts for supplies should be created. Bring it all together by selecting your equipment and obtaining all of the necessary permits and licenses.
- 1 How much does it cost to start a juice business?
- 2 Is juice a profitable business?
- 3 How do I start a fruit juice business?
- 4 Can you start a juice business from home?
- 5 Why is cold pressed juice so expensive?
- 6 How much profit do juice bars make?
- 7 How do you price juice?
- 8 Can you make money selling juices?
- 9 What do I need to sell juice?
- 10 How can I sell fruit juice?
- 11 How do you preserve juice for sale?
- 12 Is cold pressed juice business profitable?
- 13 How do you make juice last longer?
- 14 Which cold press juicer is best?
- 15 How do I register my juice company?
How much does it cost to start a juice business?
According to franchise expenses (if any), building costs, equipment and ingredient choices, as well as business and health permits, a juice bar can cost anywhere from $47,000 to $395,000.
Is juice a profitable business?
With proper planning and preparation while designing the recipes, a juice business or restaurant selling juice directly to the consumer might expect a gross margin of 50 percent to 70 percent (profit before labor and overhead costs).
How do I start a fruit juice business?
Getting Started with a Profitable Fruit Juice Business in Nigeria
- Construct a business plan, develop a menu, employ preservation techniques, and locate a more suitable location for your company’s operations. Decide on a profitable customer base in order to increase your income. Adopt the Appropriate Pricing System. Obtain High-Quality Products Taste and Appearance
- Keep track of your sales and encourage repeat business.
Can you start a juice business from home?
When it comes to starting a juice business, if you aren’t ready to take the risk of spending hundreds of thousands of dollars and signing a commercial lease, starting a juice business from home is a great way to get started and can help you get to the point where you are comfortable making the investment in a real storefront or commercial kitchen.
Why is cold pressed juice so expensive?
So what is the source of the high cost? One of the reasons is the amount of vegetables that can be crammed into a single bottle. Cold-pressed juice firms use thousands of pounds of pressure on their fruit in order to extract the juice, and they frequently preserve the nutrients using a procedure known as high pressure processing thereafter (or HPP).
How much profit do juice bars make?
What are the average profit margins for juice bars? A typical juice bar may generate gross profit margins ranging from 50 percent to 70 percent on average. Other than ingredients, gross profit is defined as the amount of money made before expenses such as labor and overhead costs. The average income generated by juice bars is between $100,000 and $600,000 per year.
How do you price juice?
However, a retail store that sells bottled juice may reach lower food costs and should aim for an average food cost of 20 percent to 25 percent for organic juice, according to the National Retail Federation. This means that if a bottle of juice sells for $10.00, the cost of the real produce that is used to make the juice should be no more than $2.50 on average, depending on the manufacturer.
Can you make money selling juices?
A juice company is not a new concept, but it is one that you should investigate if you haven’t done so already. In the United States, juice businesses may be lucrative because of the widespread appeal of the ease of obtaining the necessary nutrients among clients, making the juice industry and nutrition a perfect pairing.
What do I need to sell juice?
Starting a Juice Bar: What You Need to Know About Licensing
- Vendor’s license is required. Vendor licensing is required for every business that sells goods to the general public, and juice bars are no exception to this rule. Permission to practice medicine. Local governments are in charge of granting health licenses. Zone permits
- general business licenses and permits
- zoning permits
How can I sell fruit juice?
Registration with the FSSAI or obtaining a license The registration or licensing with the Food Safety and Standards Authority of India is required for all juice stores or juice enterprises in India, including franchises. Based on the nature and scope of the fruit juice business, the difference between an FSSAI registration and an FSSAI license would be necessary to meet.
How do you preserve juice for sale?
How to Keep Fresh Juices Fresh
- Juices should be sealed in bottles as soon as possible. The packaging of juices into bottles must be completed as soon as possible once they have been produced
- Juices should be clearly labeled. Before placing each bottle in your business refrigerator or refrigerator case, label it with your company’s logo. Juices should be kept in the refrigerator.
Is cold pressed juice business profitable?
It’s a rather straightforward enterprise. In order to sell your juices, you’ll need a facility to prepare them, a juicer to press the fruits and vegetables into juice, and a means to market your products to customers. Once you’ve established a client base and generated around $10,000 in profit, it’s rather simple to justify larger spending.
How do you make juice last longer?
Vitamin C, citric acid, malic acid, and honey can help to keep the color of the fruit from turning brown, while essential oils, alpha tocopherol (vitamin E), or even a squeeze of freshly squeezed juice from a separate batch will help to keep the flavor of the fruit from fading.
Which cold press juicer is best?
8 Best Cold Press Juicers to Buy in 2022 – Consumer Reports
- The Kuvings Whole Slow Juicer is the best overall cold press juicer. The Omega Cold Press 365 Juicer is the best value cold press juicer. Best Cold Press Juicer for Beginners: IKICH Masticating Juicer
- Best-Selling Cold Press Juicer on Amazon: AMZCHEF Slow Masticating Juicer Extractor
How do I register my juice company?
Starting a Fruit Juice Business in India: What You Need to Know
- Research and feedback have led to the following flavor discoveries: Obtain a location for the production: Create a business plan for a juice bar that includes the following elements: In India, the following licenses and registrations are required for the fruit juice business: Raw materials and machinery should be purchased. Personnel Should Be Hired:


There is a huge variation in taste between brands, so this review is based on all brands, including the ones that I have reviewed. Many people like to mix them together, but this is not always a good idea. Also, it is hard to judge if a brand of protein bar is good for you based on just a taste. Many people use the same brands every day, and so it is easy to get used to one brand and get a bad flavor from it. Also, you should look for brand names that are not only similar to others but have the same name, such as the name of the brand you get when you are looking for a protein bar, or the brand of a popular product that you have seen in a commercial. That way you know which brand is the right one for you.
There are two types of protein bars. There are protein bars with all the essential amino acids listed and those without them. There are also protein bars that contain only a small amount of each essential amino acid, which makes them the best for those who have a limited amount of the specific amino acids.


Food & Drink
Middle Eastern Meatballs & Grilled Halloumi
February 1, 2020
- 2 tsp of za’atar
- 3/4 tsp of cumin
- 1/4 tsp of cinnamon
- 2 tsp of salt
- 1.5 lbs of ground beef or ground turkey
- 2 tbs of chopped fresh mint
- 1/2 large yellow onion minced
- 1 egg lightly scrambled
- 1 cup of taziki
- 1.5 lbs of halloumi cheese (grilling cheese)
Preheat the oven to 375.
In a small bowl mix together the first 4 ingredients. In a large bowl add the beef (or turkey), spice mix, fresh mint, onion, and egg until all the ingredients are evenly combined.
Line a two baking sheet with parchment paper. Roll the meatball mixture into approximately 1.5-inch sized meatballs and place them on the parchment-lined sheet. Bake for 20 minutes or until the meatballs are cooked through.
While the meatballs are cooking, heat a large non-stick pan to medium-high heat. If you pan as lost it’s non-stick, spray it lightly with a non-stick spray. Watch the halloumi carefully. As soon as it begins to brown flip it, cool for one more minute and remove from heat. Allow the halloumi to cool and then cut the cheese into approximately 1.5-inch cubes.
To serve, pierce the meatball and the halloumi with a toothpick, top with taziki and garnish with chopped mint!


When it comes to cooking or baking, precise measurements are essential to achieving the perfect taste and consistency. One common question that often arises in the kitchen is, “How many teaspoons are in an ounce?” Understanding this conversion can make a significant difference in your culinary adventures. In this comprehensive guide, we will delve into the world of measurements, explore the relationship between teaspoons and ounces, and provide practical tips for accurate conversions.
Understanding the Basics
Before we dive into the specifics, let’s clarify some fundamental measurement concepts:
Teaspoon (tsp): A teaspoon is a unit of volume measurement commonly used in cooking and baking. It is a small, convenient tool for adding precise amounts of ingredients.
Ounce (oz): An ounce is a unit of weight measurement. In the culinary world, it’s often used to measure dry ingredients, liquids, or even the weight of certain food items.
Fluid Ounce (fl oz): In the context of liquids, you’ll often encounter the term “fluid ounce.” This is a volume measurement used primarily for liquids like water, milk, or oil.
How Many Teaspoons in an Ounce?
Now, let’s get to the heart of the matter: how to convert ounces to teaspoons. This conversion depends on what you are measuring because the density of the substance plays a crucial role.
Dry Ingredients: When measuring dry ingredients, such as sugar or flour, the conversion is approximately 1 ounce (oz) = 2 tablespoons (tbsp) = 6 teaspoons (tsp). This conversion assumes a standard density for these dry ingredients.
Liquids: Converting ounces to teaspoons for liquids is straightforward. In this case, 1 fluid ounce (fl oz) is equivalent to 6 teaspoons (tsp).
Custom Density: For ingredients with non-standard densities, the conversion may vary. Always check the specific ingredient’s packaging or use a kitchen scale for precise measurements.
Understanding the conversion between teaspoons and ounces is incredibly useful in the kitchen. Here are some practical applications:
Recipes: Many recipes provide ingredient measurements in ounces, but you may prefer working with teaspoons. Now, you can easily convert and measure the ingredients to your preference.
Baking: When baking, precise measurements are crucial. Knowing how many teaspoons are in an ounce ensures your baked goods turn out perfectly.
Portion Control: If you’re watching your calorie intake, knowing the conversion can help you control portion sizes accurately.
Dietary Restrictions: Some dietary plans or restrictions require specific measurements. Being able to convert between ounces and teaspoons ensures you stay compliant.
Tips for Accurate Measurements
To ensure your measurements are accurate and your dishes turn out as intended, consider these tips:
Use the right tools: Invest in quality measuring spoons and cups to guarantee precise measurements.
Level off dry ingredients: When measuring dry ingredients like flour, use a flat edge to level off the excess, ensuring you have the exact amount needed.
Be consistent: Stick to one type of measurement (either ounces or teaspoons) throughout your recipe for consistency.
Double-check conversions: If you’re unsure about a conversion, consult a reliable cooking conversion chart or use a kitchen scale for the most accurate results.
In the world of culinary arts, precision matters. Knowing how many teaspoons are in an ounce is a valuable skill that can elevate your cooking and baking experiences. Whether you’re following a recipe, adapting measurements to your preferences, or adhering to dietary restrictions, understanding this conversion will make your time in the kitchen more enjoyable and successful. So, go ahead, experiment, and cook with confidence, armed with the knowledge of teaspoons and ounces.


Maida cakes are sweet snack which are available in the shops of south India. We call it Bombai Lukkady. We can make them at home too. I always like to give my children the home made snacks.Because they are good for our stomach. So very often I make some snacks at home. We can store it for even a week. Lets see how to prepare the Maida cakes.
- all purpose flour / Atta / Maida 250g
- sugar 125 g
- butter / vanaspathi / dalda 25g
- edible oil for deep frying
- Heat vanaspathi in a pan and add it with a bowl of atta.
- Add sugar.
- Sprinkle some water and knead them to a smooth, soft and non sticky dough.
- Let the dough sit for an hour.
- Now place the dough over the rotti roller and roll it evenly.
- Cut them into small pieces like below with the help of a knife.
- Replace the pieces from the rotti roller into a plate.
- Heat oil in a pan and fry these maida pieces in the medium flame till it turns to golden brown.
- Keep the Maida cakes on the paper towel to absorb the excess oil.
- Now the crunchy, sweet and tasty Maida cake is all ready to serve.
- Do not fry all the cake at a time.
- Add little water , when you make the dough.
- We can make any shape of the cake.
- Do not add extra sugar, otherwise the dough will become sticky or watery and the cakes will be hard.
- No need to add baking soda in the dough, as vanaspathi will make the Maida cakes crunchy.
What are you going to prepare for today's evening snack?
Happy blogging. Have a wonderful day.


But what about the dressing we often drizzle liberally onto salads and side dishes ?Oil-based dressings with added flavourings like sugar, salt, cheese and egg yolk We've created five tasty salad dressing recipes, all healthy options if you're Why buy salad dressing when making it yourself literally takes about the same time as picking one out from the supermarket A 3:1 ratio of oil to vinegar (or other acidic liquid) is pretty standard. The good news? Here's what you need:. 1 Jun 2019 The secret to a good homemade salad dressing is to start with 1/2 cup of a oil, avocado oil, extra virgin olive oil, etc) from a good source you trust. fresh cracked black pepper (which has amazing health benefits and pairs 22 Feb 2018 “What do I do about salad dressing when I'm watching my weight? from apple cider vinegar and cold pressed organic olive oil is a great, 4 Mar 2020 Want to get the perfect olive oil to use in your salads? Our buyer's guide will help you identify what the best options available are. Walnut oil is best used uncooked in salad dressings and sauces. 4. Safflower Oil. Safflower oil is high in unsaturated fats, which is healthy for the heart. 1 tablespoon of safflower oil contains 120 calories and 13.6 grams of fat. Safflower oil is a healthy oil that can be used in salad dressings and as a light spread on breads.
I’ve always loved a good green salad. The thing is, I just cannot find a store-bought salad dressing that I like. Most of them taste cloying and weird to me. But you know what? That’s okay. Why? Because it’s super, duper easy to make my own homemade oil …
When a friend shared this salad recipe, it had a fancy French name. Our children can never remember it, so they say, "Mom, please make 'that good salad.'" Now our friends and neighbors request it for potluck dinners. It really is one of the best salad recipes. … I’ve always loved a good green salad. The thing is, I just cannot find a store-bought salad dressing that I like. Most of them taste cloying and weird to me. But you know what? That’s okay. Why? Because it’s super, duper easy to make my own homemade oil … Eat Salads to Get Smart Fats. Eating a little good fat (like the monounsaturated fat found in olive oil, avocado and nuts) with your vegetables appears to help your body absorb protective Our Best Brussels Sprout Salads. Slicing or shaving raw sprouts keeps them firm enough to stand up to dressings for days in the fridge. 10 Lettuce-Free Salads. Salads so hearty, you won't miss the greens. 15 Quick, Easy Side Salads. You don't need those pricy salad kits. Try these five-star recipes. Salad Dressing Recipes
For salads, olive, sunflower, safflower, flaxseed, or walnut oils are excellent choices. With the exception of extra-virgin olive oil, olive oil has a robust flavor, while sunflower oil (pressed from the seeds) and safflower oil (pressed from a thistle-type flower) have a delicate taste and a lighter texture.
19 May 2014 The findings, based on 42 healthy adults who were exposed to controlled levels of air pollution, were presented at the American Thoracic Society
1 Jun 2019 The secret to a good homemade salad dressing is to start with 1/2 cup of a oil, avocado oil, extra virgin olive oil, etc) from a good source you trust. fresh cracked black pepper (which has amazing health benefits and pairs
Good extra-virgin olive oil has a bright and lively flavor, with some tasting more peppery and others more buttery, and it needs nothing more than salt and pepper. After compiling your salad, simply drizzle it with a teaspoon or two of extra-virgin olive oil and then sprinkle some seasoning over it. To create a more flavorful dinner salad dressing, mix your extra-virgin olive oil with a few time-tested ingredients. To create a French vinaigrette, for example, combine 3 parts olive oil with 1 part red wine vinegar, and season with salt, freshly ground pepper, garlic and mustard powder.
Vinegar and olive oil-based vinaigrette is a light, zippy, heart-healthy salad dressing. It's great on Here's what you'll need to make vinaigrette: Olive oil for your
Canola, olive, walnut, and peanut oil are mono or polyunsaturated fats. These types of oils are healthy choices. Recent research has shown health benefits from 12 Jan 2018 Salad oil is a blanket term for any edible oil used in salad dressings. of the salad by providing some lubrication and imparting a good mouth feel. • Mayonnaise has around 80 percent salad oil, which improves its viscosity. 26 Feb 2013 After a study showing that the Mediterranean diet, which suggests incorporating a healthy amount of extra virgin olive oil into your daily routine, 8 Jun 2016 walnut oil, macadamia oil, olive oil, avocado oil, apricot kernel oil, peanut oil etc etc will all do nicely. When making a cake, stick to an oil with a ' Nutritionist Rose Carr explains what oil to choose for different uses. Fats and health. Oils are fats, which mean they are high in energy. Just one tablespoon of oil
Find the best olive oils for salads based on what customers said. saladsthe taste and flavor was very good, I use olive oil for all my cooking, baking and salads. 2 Jul 2019 What's the Best Olive Oil for Salad Dressings? What's the Best Olive Oil for Dipping? What's the ratio of oil to vinegar in salad dressing? Use a 3 to 1 ratio of oil versus vinegar. How to make ranch from scratch? See Healthy Ranch Dressing. What 9 Aug 2019 Here are 8 simple and healthy salad dressings that you can make at home. Furthermore, it can give you better control of what you're putting on Whisk together the olive oil, sesame oil, soy sauce, maple syrup, and rice