Hello Sweet Tooth!
This has to be everyone’s favorite dessert and specially those who love jalebies they should try this out and thank me later. I first came across this dessert when I was at the Canada’s Wonderland & had this amazing Funnel Cake, which was served hot with vanilla ice-cream with loads of strawberry sauce on it. And as it was a tiring day i gulped down the whole of it in just few seconds.
- 1 1/2 cup of Milk
- 2 Eggs
- 2 cups all-purpose Flour
- 1 teaspoon Baking Powder
- Pinch of Salt
- 3/4 cup Sugar (I mix a bit of brown sugar for a strong flavor)
- deep pan of oil for frying
- funnel cup/ jug
- Firstly, take a bowl and add in , milks, eggs, flour, baking powder, salt, sugar and beat them nicely until smooth. Make sure you are using confectioners sugar because it get easily dissolved in the mixture. If not grind the sugar and then use it.
- Then heat the oil to 375 degrees F (190 degrees C).
- Cover the funnel hole with one hand, pour in the batter. Start from the center in a swirling motion to make a round.
- Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners’ sugar and serve warm.
- Serve it hot along ice-creams, syrups, nutella, jams, berries, mango’s
Do drop in your comments regarding this recipe. If you guys try it out do dm us the pictures on @needandwantsblog.


Lots of people feel they can not plan a low cholesterol diet because they think they don’t have what it takes. While it's essential for everyone to understand how to do it to be able to prevent the hazards that are connected with high cholesterol levels in the body that projects has ergo been left to nutritionists. This is because of that fact that many people don't know much about cholesterol and thus completed know how exactly to arrange a diet that is reduced in cholesterol. Preventing the cholesterol levels is essential as it will help in keeping away heart diseases which can be quite frequent in the current past.
In order to decrease the cholesterol levels in a diet, it's important first for one to understand the types of ingredients that raise the cholesterol levels. From here one will know the amounts to use and which forms of ingredients in order to avoid. Cholesterol can often be found in foods or in fats. Cholesterol found in foods is recognized as dietary cholesterol and is claimed to have a much reduced impact in the blood in comparison with cholesterol from fats. Saturated fats is believed to improve the cholesterol levels in body and thus its consumption should be reduced up to possible. Therefore in planning a dinner, you ought to make sure that the consumption of foods full of cholesterol levels such as for example animal proteins are minimized or substituted with vegetable proteins. Saturated fats can be exchanged with unsaturated fats to cut back the cholesterol level. This could however be incorporated with fruits and vegetables to discover the best effect. For example external link.


Fried up with grits for breakfast or as an elegant dinner for two, flounder's mild flavor and tender white flesh make it the perfect choice for those who don't like their fish too fishy.
TO THAW: Place fillets on plate and cover with plastic wrap. Place in refrigerator 3-4 hours before use. Or thaw fillets in microwave on the defrost cycle.
TO BAKE: Pre-heat oven to 400° F. Place fillets on a greased baking dish. Brush with melted butter or oil and season to taste. Bake for approximately 20 minutes at 400° F depending on thickness.
TO BROIL: Pre-heat broiler. Place fillets on greased broiler rack and brush with melted butter or oil and season to taste. Broil 4 inches from heat 6 minutes per side depending on thickness.
TO PAN FRY: Dip thawed fillets in seasoned flour. Fry in 4 tablespoons of oil in a heavy skillet over medium heat until golden brown on each side, for about 3-5 minutes per side


Open daily 9 a.m. - 11 p.m
There’s a lot more than food on the menu at Rafflesia Lounge. Modern, crisp, and fresh, this trendy lounge is the quintessential choice for playing a round of billiards with friends, relaxing in between meetings with business partners, or just enjoying a comfortable ambiance while indulging in a variety of refreshing beverages and delicious snacks.
To view our menu click here
Special Menu: Salak Juice, Fried Banana with Cheese and Club Sandwich.


This cake takes 2 nights to make. The sponge will need to be prepared the day before assembly, as will the aquafaba syrup. Then the finished cake will need to… [Continue Reading]
An interesting chocolate cake that reveals vertical layers when cut.
Gluten and dairy free rhubarb cake.
Cake potatoes are a unique Russian sweet treat. This is a gluten and dairy free version, but you can also make these with a standard cake sponge.
A special cake with a crunchy surprise, which is also gluten and dairy free.


This recipe was from www.livingwithout.com
Makes 24 2-Inch Cookies
Chocolate Thumbprint Cookies
1¼ cups Gluten-Free Cookie Flour Blend
½ cup unsweetened cocoa powder
½ teaspoon xanthan gum
½ teaspoon baking soda
1 teaspoon cream of tartar
¼ teaspoon salt
⅓ cup canola oil
⅓ cup plain-flavored rice milk
2 teaspoons pure vanilla extract
⅔ cup sugar
½ cup semi-sweet chocolate chips*
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
Combine flour mix, cocoa powder, xanthan gum, baking soda, cream of tartar and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.
Using an electric mixer set on medium speed, thoroughly combine canola oil and rice milk. Add vanilla extract and sugar. Mix well.
Add the dry ingredients to wet and mix on low speed, scraping sides of bowl.
Scoop out dough by heaping teaspoonfuls and place on prepared cookie sheets, 12 per sheet. Wet hands with a little water and roll dough into balls.
Bake in preheated oven on center rack for 5 minutes.
Put chocolate chips in a microwave-safe dish and melt. This will take about a minute; check chips every 15 seconds and stir. Once chips are melted, set them aside.
Remove cookies from oven. Wet your thumb slightly with cool water and, working quickly, make thumbprint marks in the center of each cookie. Fill thumbprints with ¼ teaspoon melted chocolate.
Return cookies to oven and bake an additional 8 minutes.
Let cookies cool 5 minutes on cookie sheets before transferring to a wire rack.
*Tip: Allergy-friendly chocolate chips are available from Enjoy Life Foods (enjoylifefoods.com).
Each cookie contains 104 calories, 5g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 52mg sodium, 16g carbohydrate, 1g fiber, 1g protein.
This recipe by Cybele Pascal (cybelepascal.com), author of The Allergen-free Baker's Handbook (Random House/Ten Speed), was published in the December/January 2009 issue of Living Without magazine.
Gluten-Free Cookie Flour Blend
MAKES 6 CUPS
4 cups superfine brown rice flour**
1⅓ cups potato starch (not potato flour)
⅔ cup tapioca flour/starch
Combine all ingredients. Store in the refrigerator until ready to use.
**Tip: Superfine brown rice flour is available from Authentic Foods (authenticfoods.com). To make your own, process brown rice flour in a clean coffee grinder.
SYNOPSIS No matter what you see, no matter what you’ve heard, assume nothing. Adam and Sophi e Warner and their three-year-old dau...
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http://www.glutenfreeworks.com/symptomology.php Gluten Free Works Symptom Guide How can I tell if I have a problem with gluten? This is a co...
All of the following medications are gluten free unless otherwise noted (Iwould still contact OTC companies to make sure nothing changed, an...
It can not be summer without hamburgers and hot dogs on the grill. Being gluten-free shouldn’t stop you from enjoying them. If you are inv...
Out all the Health Food stores around Grand Rapids area and even Lansing is Apple Valley Natural Foods. They have the best selection of Glut...
Corn Chex Mix and Rice Chex Mix is Gluten-Free!! Ginger Rice Crunch Mix Honey and Ginger add and Asian Twist to a fruit and nut rice cereal ...
I love pizza. A lot of restaurants and fast food pizza places are now caring a Gluten Free pizza. It is very exciting to...
A few days ago I posted a grilling DIY video, I created with my good friend Edward Jay Nelson. These recipes are gluten-free, but I had a r...
I have tried every type of brownies. My favorite brownie is the Betty Crocker's Gluten Free Brownies but cost around $4.95. I have a...


Daikon (Japanese Radish)
Long White Japanese Radish
Spicy and so very, very, very scrumptious!
One radish sprout tastes just like one whole radish – they are awesome! This sprout is absolutely yummy! If you like radishes then you will LOVE these sprouts.
Daikon sprouts are spicy-flavoured and easy to grow. Seedlings have crisp white stems with green leaves. (Tokinashi is bred specifically for sprouting, is quick-growing, and is very popular in Japan.) Use in salad, soups or as a garnish.
Daikon (Raphanus sativus)
Seed to Sprout in 3 – 6 Days
Yield = 5:1
Seed Shelf Life at 21°C/70°F = 4 – 5 years
Sprout Shelf Life = 2 – 6 weeks
Vitamins A, B, C, E and K
Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc
Daikon radish sprouts, also called 'kaiware' have a pleasant peppery-hot flavour that is a nice addition to sandwiches, salads and stir-fries.
This is a spicy, tangy sprout that has a full leaf.
Add this sprout to salads and raw sprouted soups.
The seed is almost round and has a dusty burgundy colouring.
Daikon is a variety of radish also known as Japanese radish, Chinese radish and Satsuma radish. They are white with a milder flavour than the small red radish, and can grow up to 3 feet long and weigh up to 100 pounds, although they are usually harvested at 1 to 5 pounds. Daikon can be eaten raw in salad, pickled, or in stir fries, soups and stews and are a great healthy addition to any salad. They have a pleasant, sweet and zesty flavour with a mild bite. They are low in calories and have a high level of vitamin C. They are also ground and with the addition of a little soy sauce are used as a kind of sauce with grilled fish. Daikon sprouts are used to add a touch of green and a bit of spiciness to salads, hand-rolled sushi and sashimi.
Daikon is often translated into English as "Japanese Radish". They are large, white carrot shape vegetables. Daikon radish sprouts (kaiwarena) are the young shoots of the daikon radish.
Cultivar: Daikon Sprouts
Note: US and Canadian researchers have found that many brassicas contain antioxidants – including radish. In fact, according to research currently being done at a US University, and statements made in the famous JHU Broccoli report of 1997, radish may have a symbiotic relationship in which it increases the soluble antioxidants in broccoli when the two are sprouted together.
Daikon is a mild-flavoured East Asian giant white radish. Other names are daikon radish, Japanese or Chinese radish, winter radish, and mooli.
Daikon is an essential part of Japanese cuisine. It may be simmered and served alone or in nabe or oden. Daikon is also commonly grated, and served either as a garnish or as an accent in soups such as miso soup. It also accompanies tempura, for mixing into the sauce. With soy sauce it is served with Japanese-style hamburgers. It is used to make takuan, a kind of fermented pickle used in sushi and as a garnish for white rice.
Shredded and dried daikon is called kiriboshi daikon , literally cut-and-dried daikon. Pickled whole daikon is called takuan, and often has a bright yellow colour. It is claimed, but not historically supported, that a Buddhist monk called Takuan first made this pickled daikon to preserve vegetables for the long winter.
Fresh leaves of daikon can also be eaten as a leaf vegetable but they are often removed when sold in a store because they do not adjust well to the refrigerator, yellowing quite easily. Daikon sprouts, known as kaiware, are a popular garnish for salads and sushi.
The word Daikon actually comes from two Japanese words: dai (meaning large) and kon (meaning root). Daikon is a root vegetable said to have originated in the Mediterranean and brought to China for cultivation around 500 B.C. Roots are large, often 2 to 4 inches in diameter and 6 to 20 inches long. There are three distinct shapes – spherical, oblong and cylindrical. Radishes have been grown in the Orient which develop very large roots, reportedly up to 40 or 50 pounds, and with leaf top spreads of more than 2 feet (they require a long growing season for such development.
More daikon is produced in Japan than any other vegetable. Many different varieties of this versatile vegetable are cultivated, depending on the region.
Other Names - Lo pue (Hmong); daikon (Japanese); lor bark (Cantonese Chinese); labanos (Filipino); cu-cai trang (Vietnamese). Daikon is also known as Lobok, Oriental Radish, or Chinese Radish and icicle radish.
Daikon is very low in calories. A 3 ounce serving contains only 18 calories and provides 34 percent of the RDA for vitamin C. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods. Daikon contains no Vitamin A, 22 mg of Vitamin C, 0.6 g of protein, and 27 mg of calcium per 100 g raw, edible portion (about 1 cup of sliced daikon).
Daikon, Raphanus sativus, is in the Longipinatus group, a member of the Brassicaceae (mustard) family. Varieties include Mino Spring Cross (spring cultivar), Summer Cross No. 3, Chinese White (cylindrical), Chinese Rose (round), Celestial (cylindrical), and Tokinashi (a good all-season cultivar).
These raw sprouts are high in live active enzymes with literally every active nutrient at its most potent level.
The daikon seeds are nourishing to the kidneys, your constitutional sexual organ. When animals at a city zoo in the USA were unable to produce offspring, they were fed these sprouted seeds which changed everything, producing many babies.
There is a growing interest for health promoting components in fruit and vegetables, as vitamins, carotenoids, flavonoids and glucosinolates. These last components are in substantial amounts available in Cruciferous plants, as such swede, broccoli calabrese, broccoli raab, red cabbage, radish and garden cress. Some studies show the glucosinolate content in sprouts is 50 times as high as in maturity vegetables.
Note: These wonderful little Brassica plants have a unique root structure. Brassicas will show microscopic roots starting around day 3. They are called root hairs and are most visible just before rinsing when the sprouts are at their driest. When you rinse, the root hairs will collapse back against the main root. Many people think these root hairs are mould as they are quite white – but they are not. Now you know.
Before your final rinse remove the seed hulls.
Brassica sprout hulls are quite large (relative to the seed and sprout) and they hold a lot of water (which can dramatically lessen the shelf life of your sprouts), so it is advisable to remove them.


|Bonchon Citiwalk Venue|
|Kimchi Soup - IDR 10.000|
|Bonchon Bites Spicy - Regular 10 bites - IDR 13.181|
|Fresh Salad - IDR 25.000|
Available Starting from March 2013
Here are the stars of the day. Signature noodles from Korea called Myun. Similar like ramen in Japanese food. Myun in Bonchon consist of Myun, chicken cutlet and topped with sauce that mixed with chicken chunks. Bonchon present 2 kind of Myun. The spicy and the classic one. If Bonchon say it spicy, the you will get the real spicy in it. For the Classic one, the taste is sweet but still have spicy taste in it. It supposed to the classic one don't have the spicy taste, so who don't like spicy still can eat Myun. To accompany the Myun there's a chicken cutlet. At first I thought my tongue can't feel the taste. Because the chicken cutlet taste bland and too dry. Not as juicy and tender as the Bonchon chicken. But when I got a chance to asked the Chef, he said to make it not bland, we should mix it all with the Myun. So it's not become overwhelmed. As for the Myun, I think it a bit overcooked. So when I mixed it with the sauce, it became to soggy.
|Blueberry Snowflakes - IDR 11.800|
|Small Mochi 3 pcs - IDR 14.090|
|Lemon Tea Small - IDR 6.818|
Overall, we really had a great time Brunch in Bonchon. Nice peoples and good food.
|Bonchon Greeting Card - Handwriting by Michelle from Bonchon. Really touchy (^o^)|
|The Happy Face|
JL.KH MAS MANSYUR , JAKARTA
TWITTER || FACEBOOK || WEBSITE


Welcome to FloAnna's Diner in Shoreline, Washington. Our menu features delicious, classic American food. Try some of our great breakfast, cold and hot sandwiches, burgers, or one of the Greek Classics on our menu like the Gyro Platter! Don't forget to try a slice of pie! Find us right off of Bothell Way NE, we're not far from the shores of Lake Washington. Order online for carryout!
CuisinesAmerican Breakfast Greek
Food TypesComfort Food
|Mon - Sun:||7:00 AM - 8:00 PM|
|Mon - Sun:||7:00 AM - 7:30 PM|
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Okay so I need to keep this one a secret from my hubby! He is a real chocolate lover and thinks this recipe is amazing! Don’t want him to think I could whip up a batch at any given notice 😉
4 cups icing sugar
1/2 cup cocoa
1/4 tsp salt
1/4 cup milk
1/2 cup butter
1 tbsp vanilla
1 cup chopped walnuts (optional)
mix first 4 ingredients in a microwave safe bowl
place butter on top and microwave on high for two minutes.
stir until smooth. Belend in vanilla and nuts.
Pour into a buttered squared pan 8×8 or 9×9.
Let cool and cut into small squares
Enjoy! And yes it really is that easy!!!
Reblogged this on Annette J Dunlea Irish Author and commented:
My Crazy Simple Life Blog thanks for sharing..choc fudge…ah! bliss
Reblogged this on The Boston Harbor Picayune and commented:
Who doesn’t want a two minute fudge recipe?!


For your next BHB drink, try mixing it up with sparkling water instead of tap water. The fizz adds a nice little punch, and the carbonation can actually leave you feeling fuller and more satiated than regular water. Adding a squeeze of citrus or cucumber to your favorite flavor puts the finishing touches on this guilt-free "soda."
Introducing the world’s first cappuccino that will keep you full and focused for hours. Easy to make and tasty to drink, our PrimaForce vanilla cappuccino will be your new go-to breakfast! Treat yourself to one today!
Lucky for keto followers, a few strawberries go a long way flavor-wise and are one of the more keto-friendly fruits. In fact, one cup of strawberries has only 13 grams of carbs and 3-4 grams of fiber, and we won’t even be using that many! Enjoy this milkshake for breakfast, as a mid-day snack, or after a workout.
You’ll never look at a chocolate shake the same way again after you try this creamy low-carb dark chocolate mudslide with a hint of autumnal spices and hazelnut. Enjoy this mudslide for breakfast, as a snack, after your workout, or as an indulgent dessert.
Whether you need an afternoon pick-me-up, or a post-workout refreshment, our energizing PrimaForce Patriot Pop BHB Slushie is your delicious and refreshing solution. Make it with green tea if you want to give yourself a boost of antioxidants along with your BHB energy boost. Simply cold brew a cup of green tea 30-60 minutes before you’re ready to blend.
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When it comes to living a healthy lifestyle, nutrition is vital. Our nutrition certificate will empower you to make healthy decisions with a greater understanding of nutrition for yourself, your family, and the community.
On your way to earning this certificate, you’ll learn how to make nutritious food choices and develop an understanding of dietary information to shape healthy behaviors. You’ll gain a greater awareness of what you eat, why you eat it, and how it is prepared to help encourage a healthier lifestyle.
The curriculum also covers how to apply nutrition principles to health promotion and plan healthy meals for you and your family.
This certificate does not prepare a student to sit for the registration examination for dietitians.


Toronto Cityplace favorite Roywoods is expanding to Ossington. The Caribbean restaurant known for it’s jerk chicken will open up a location at 198 Ossington . . . → Read More: Roywoods Jerk Chicken Moving Into 198 Ossington
198 Ossington is covered with posters for a restaurant called Roy Woods. The space has been empty since Ossington Dispensary closed last December. . . . → Read More: What’s Going On at 198 Ossington?
Copyright © 2017 Ossington Village - All Rights Reserved - Logo Design by Better Art Direction & DesignPowered by WordPress & the Atahualpa Theme by BytesForAll. Discuss on our WP Forum


Some local Restaurants that we like.
Bay Cafe. www.baycafewaterfront.com
Waterfront dining on the bay. Rustic European style food.
Cafe Italia One89. www.cafeitaliafwb.com
The classics served in a relaxed atmosphere with elegant style.
The Crab Trap. www.thecrabtrapdestin.com
Seafood favorites at The Boardwalk overlooking the Gulf.
Anglers Beachside Grill.
Bar, Seafood, Barbecue, Sandwiches and Breakfast.
At the entrance to the Pier. Great deck with views of the Pier and Gulf. www.anglersgrill.com
The Gulf. www.thegulf.com
Casual bayside dining with outside Bar. Beautiful views of the bay.
AJ's Oyster Shanty. www.ajsoystershanty.com
A Northwest Florida original with local roots.
Publix is the local grocery store just 1.5 miles away on the other
side of the Brooks bridge.
If you just need a gallon of milk or a six pack of beer there is a Tom Thumb convenience store with a
post office just half a mile west of Island Princess.
There is a fishing pier just down the beach.
Also a fun Boardwalk with Bars, Restaurants and Ice cream.


In our first podcast we prove we are real cheesemakers and make a cheese during the podcast. Jeff Cowan joins and helps me make a Muenster styled cheese. We also cover the basics of what it takes to make cheese, and what equipment you need if you are starting out at home.
Credit goes to DeejayDebi on the cheeseformum.org forum for posting the recipe we used for this podcast. I used her recipe because it looked simple and from her post it looked like a recipe that she has used more than once. Find her post with the recipe here
Links mentioned on the show:
- The site www.realmilk.com lists sources of raw milk all over the USA, and other countires. I used them to track down the raw milk I used to make the cheese in this podcast (which came from Old School Farm, in Redland, OR.)
- I use thecheesemaker.com to order my cheesemaking supplies.
- Here is the wikipedia entry on b. linens, which we talk about in the show.
Email us at firstname.lastname@example.org with feedback and questions for future shows.Listen now...


Product Type: Bonsai
Full-bloom Period: Summer
Type: Blooming Plants
Cultivating Difficulty Degree: Very Easy
Classification: Novel Plant
Use: Outdoor Plants
Variety: Kiwi Fruit
Kiwifruit has soft texture and sweet and sour taste. The flavor is described as a mixture of strawberry, banana and pineapple. Kiwifruit is rich in vitamin C, gluconic acid, fructose, citric acid, malic acid and fat besides kiwifruit alkaloids, proteolytic enzymes, tannin pectin and carbohydrates, calcium, potassium, selenium, zinc, germanium and 17 kinds of amino acids needed by human body.
1. put the seed into soil;
2. put a little soil cover the seed, 1-3cm is suitable;
3. watering the seed with a little water;
4. cover it with plastic film,the seeds will sprout in 7-15 days.If you don't have plastic film, do not worry, it will also sprout. But it is more slowly.


Stute Foods Limited was formed in Great Britain back in 1969 and has grown to become a leading supplier of high quality food and drink products world-wide. Included in our range of products are jams, marmalades, fruit juices, juice drinks, energy drinks, smoothies, honey and hazelnut chocolate spread.
Stute Foods is a privately owned family company promoting, distributing and exporting into all market sectors.
The Stute preserves range is available in conserves (extra jam) and marmalades, as well as diabetic no sugar added jams and marmalades. Decades of experience and the latest technology ensure the highest quality products are produced.
Stute fruit juices, juice drinks and smoothies come in a variety of flavours – see below. They are packed in both Elopak and Tetra Pak and are available in 250ml, 500ml, 1 Litre and 1.5 Litre cartons. To help drive sales selected products are available in ‘Price Marked’ and ‘Non Price Marked’ packs.
Over 40 years experience in sales, transport and export has assisted Stute Foods to grow into one of the world’s leading suppliers of quality food and drink.
A well deserved reputation for reliability, competitive pricing policies and a high level of customer service all contribute to the growth of Stute Foods Ltd. but the key reason is undoubtedly the unparalleled quality of the company’s products.
Please take a look at our full range of food and drink products. If you require any further information, wish to discuss your requirements or would like to place an order please contact us.


If you’re someone who loves blending up a smoothie for a mid-afternoon snack, or maybe you take one with you first thing in the morning because sitting down for a breakfast meal isn’t something that you can fit into your busy schedule, you need to know how to create these properly.
By using the right mix of ingredients, you can make sure that you get your energy needs met and your nutrient requirements covered.
The classic ingredients most people already use include protein powder, skim milk, and some sort of frozen or fresh fruit. But, don’t be limited to just that. Try tossing in one of these four ingredients as well for even better nutrition.
The first healthy ingredient to include is flaxseeds. This food is great because it’ll provide some healthy omega fats along with fiber and a smidge of protein as well.
It’s one of the best well-balanced foods you could be adding and is going to go a long way towards helping ensure that you are satisfying your hunger after that smoothie.
Moving along, don’t forget about greens. While most people turn their nose up at the thought of adding vegetables to a sweet smoothie, it really doesn’t impact the taste that much but it sure will boost the nutrition.
Both spinach as well as kale can be added and will give your smoothie an excellent nutritional punch.
Even if you just add a quarter cup, it’ll go a long way.
Dried Unsweetened Coconut
For the healthy fat side of your smoothie, consider adding some dried unsweetened coconut. This will give the smoothie a nice island-like taste and it works great if you happen to have bananas or oranges in the smoothie.
Dried coconut is a form of medium chain triglycerides, which is a fat that will be burned up rapidly as an energy source for your body.
Many people notice that as they cut their carbohydrates back in order to achieve their weight loss goals, their energy level starts to plummet, so some coconut added in can help to reverse this feeling.
Dried unsweetened coconut is a perfect choice if you are someone who can’t serve up nuts as well as nut butter is the other classic healthy fat often used in smoothies.
Finally, the last ingredient isn’t one that has a high nutritional value, but is one that will sure change how that smoothie tastes. Just a tiny smidge of xanthan gum (around ¼ tsp.) will dramatically boost the creaminess of that smoothie, giving it a more milkshake like texture and taste.
Since obviously adding ice cream or real cream to your smoothie to try and increase it’s creaminess is out if nutrition is a concern, this is the next best thing.
So there you have some fast and simple tips to know and remember as far as improving your smoothie’s nutrition and taste goes. Next time you’re whipping one up, make sure you consider these.


I made my own granola this morning. It tastes really good. I mainly made it for the boys, while I try and reduce the amount of processed cereals they eat. I’d be meaning to have a go at this since I saw the lovely Laura over on @thehomelyhaven make some.
I kind of made up the recipe but it went something like this:
2 1/2 cups of oats
1 cup hazelnuts (some chopped, some not)
1/2 cup walnuts
1/4 cup of sunflower seeds
Some chocolate chips (didn’t measure)
1 cup maple syrup
1/4 cup coconut oil melted
1 drop YL cinnamon bark oil
1 tsp vanilla extract
Mix it all together apart from the chocolate chips and bake on 150 for 40 mins. Leave to cool then add in the chocolate and pop into a big jar. The kids will have this with chocolate oat milk. But it’s also an idea for them to grab a handful instead of a biscuit.


In need of some healthy snack inspiration? It might be time to refine your baking skills. The good news? There’s very little ‘cooking’ in this recipe, although the end result is just as delicious.
There’s never really been a better excuse to treat yourself. Make the most of no commute and treat yourself to a healthy and yummy tahini pie recipe from our Co-founder Agni. With this recipe, you get all the rich chewy goodness without the dairy and refined cane sugar – perfect for an afternoon snack or breakfast bite with your coffee.
Why not keep kids occupied by getting them involved in this easy and fun recipe?
Valentine’s Day: A romantic celebration requiring the girlies to wear ruby-red dresses, look for lavish bouquets of flowers, enjoy bottles of white wine and heart-shaped sweets filled with lusciously sweet cream and lots of chocolate-covered strawberries.
From the month of October all the way to the month of February, many of us ride an intense sugar wave as we bounce from holiday to holiday and treat to treat. We thought we loved our life with sugar, but now we love our life with less sugar so much more.
It’s been a while since we last posted a little recipe – but here we are! Our friend Emily who bakes healthy goodies for a small coffee shop in Nicosia called Ipanema made sure this recipe was worth it!
Whether it’s first thing in the morning or midafternoon, we all need an energy boost at some point during the day. Coffee is one solution; But when you need something with more sustenance, we recommend reaching for energy bites.
With Easter fast approaching, you can’t blame us for having chocolate on our minds! In fact, saying no to easter eggs and Tsoureki bread baked with love from your auntie, mama or giagia is even harder! This recipe is dedicated to all those chocoholics out there!
Most of us automatically assume that any recipe with chocolate as it’s main ingredient would be deemed unhealthy. Usually those recipes contain high amounts of sugar an other processed ingredients which definitely won’t do us any good. The below recipe by Sophia Brown, Nutritionist & Healthy Food Blogger, gets our chocolatey seal of approval because she used low fat chocolate chips. Below she has prepared a little recipe to help satisfy your sweet tooth this Easter without compromising on your health!
IF YOU’RE GOING TO EAT SUGAR, THIS MAY BE THE HEALTHIEST WAY TO DO IT
Sophia Brown, has some healthier suggestions that will satiate your sweet tooth and give you that energy you so badly need to make it to the end of the day.
Let’s be real: Most of us have a sweet tooth, and if we had our way, sugary treats would be a food group unto themselves. At the same time, we know that while sweets are enticing (and addictive), sugar consumed in excess has been linked to weight gain, premature aging, and type 2 diabetes.
Whether it’s for your wallet or your wellness, there’s no denying homemade lunches are better than shop-bought. But with busier schedules and more high street lunch options than ever before, it’s often easy to forget about preparing the Tupperware the night before. Here, Food Blogger of www.mitisdesgroup.com Stephania Mitsides talks us through one of her favourite lunch recipes, which can save you time *and* help you eat well.
Emi’s Healthy Balls
No matter how committed you are to your healthy diet or whatever your eating plan of choice is, sometimes, you just can’t shake a craving for a sweet treat. Our lovely friend Emily Christou can relate. She loves being around kids but she also loves living the healthy life, but doesn’t deny having a big sweet tooth. It’s why she wrote her new recipe for treats that taste like dessert, but are loaded with protein, not sugar.
JANUARY: People have this misconception that January is the arbitrary month of the year within which everything will get better despite putting on weight and spending all your money.
Let’s face it, January didn’t do as any favors, so let’s start the year from February. (Happy New Year?)


In 1-quart pan, sauté and sweat the following:
- 1 Tablespoon Peanut Oil
- 1/2 Medium-sized Red Onion, Thinly Sliced
- 1/2 Cup Fresh Parsely, Minced
- 1 Tablespoon Fresh Ginger, Shaved with Peeler
Add the following, and purée all the ingredients:
- 1 Cup Potato Broth (seasoned liquid reserved from steaming potatoes)
- 1 Cup Biotta Beet Juice
- 1/4 Cup of Thai Kitchen Organic Coconut Milk
Add 4 teaspoons of cornstarch.
Bring to boil while stirring.
Serve warm with salt and pepper.


An anti-inflammatory diet is powerful therapy for pain control with many beneficial side effects.
Inspired by the food patterns of Greece and other Mediterranean regions, this diet is the 'gold standard' for reducing cardio-metabolic risk factors and improving long term health.
Combining diet, physical activity, and behavior management, finally lose the weight and learn to keep it off.
Nutrition for Digestive Health
What you eat can contribute to digestive problems. Many digestive problems can be prevented with a healthy, balanced diet with some modification. Learn what is the best approach for you.
Learn the benefits of a ketogenic diet and how to follow this diet in a manner that is right for your individual needs.
Gluten Free Diet
The gluten free diet is very helpful for s celiac disease, non-celiac gluten sensitivity,and wheat allergy. Following a gluten free diet takes work so you will learn how to follow this diet with
Diet for Type-2 Diabetes
Learn the basics of diet and lifestyle;e management to control type-2 diabetes.
Diet for Heart Health
Your diet is a key lifestyle factor to prevent heart disease. Learn the basics of eating to prevent and treat cardiovascular disease.


Keeping and maintaining emergency food stores is highly recommended by experts in the emergency management. These stores can range from basic 72-hour kits to those designed to feed a family for a year or more. Whatever the case, quality food storage containers are essential to keeping your emergency food supplies safe and secure.
Canned goods should be a staple of any emergency food storage. Canned items can last for years without anything more than a shelf on which to sit, making them the ideal way to build up an emergency stockpile. Furthermore, canned goods are extremely easy to come by, as they can be found in every grocery store in the country. For emergency food storage however, many people will buy these items in bulk in order to both save money and to get all there canned goods at one shot.
There are some foods, however, that must be protected inside dedicated food storage containers. russian grocery Basic commodities such as flour, grains and cereals need to be kept in air-tight, waterproof containers. These containers not only help keep out moisture, which can cause bacterial and fungal problems, but they also help keep rodents and other pests out of your food stores. Many experts recommend using food-safe plastic buckets for this kind of storage, as they can be tightly sealed and are quite protective.
Safe drinking water is also an essential element of any emergency food storage. In fact, water is perhaps the most important part of an emergency kit and should be supplied in adequate amounts. In order to do so, proper containers are necessary. For smaller 72-hour kits, a few plastic jugs of water will usually suffice. However, for larger stores, experts often recommend purchasing large 50-gallon plastic drums for water storage. Heavy duty, food-safe plastic is the preferred material for these barrels.
For items such as salt and sugar, smaller plastic food storage containers can be used. These can often be purchased in sets, which are ideal for stacking and organizing. The lids are designed to seal tightly, thereby keeping out moisture and pests, but can be easily removed when needed. These items can be purchased through numerous sources, both locally and online.


The New Baby Fruit and Vegetable Bite Bite is an innovative food supplement designed specifically for infants and young children. Made from a blend of high-quality, natural fruits and vegetables, this supplement is a convenient and healthy way to introduce your child to a wide variety of flavors and nutrients. The Bite Bite comes in a convenient, resealable bag, perfect for on-the-go feeding. Simply tear off a small piece and let your child “bite” as they, please.
One of the unique features of Bite Bite is its “happy factory” production process. All ingredients are carefully selected and sourced from trusted, responsible farmers. They are then gently steam cooked and pureed to retain as much of their natural goodness as possible. This ensures that your child is getting the freshest, most nutritious food possible.
The Bite Bite is a great way to supplement your child’s diet and encourage healthy eating habits from an early age. It is an excellent source of vitamins, minerals, and other essential nutrients, and can be easily mixed with other foods or eaten on its own. Whether you are a busy parent looking for a quick, healthy snack for your child, or simply want to introduce your little one to new flavors and textures, the New Baby Fruit and Vegetable Bite Bite is a perfect choice.
Product Name: Baby Food Pacifier Clips
Material: Silica gel
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Packing: 1 Pcs
Age: More than 3 months
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Food intolerance testing kit a proven testing procedure that change our life with happy and healthy after follow simple hair sample test. after few day you find the report which advice you to remove a particular food in diet that cause you to suffering from intolerance problem.
A food intolerance is a reaction of any food that occurs when a person feels any difficulties or bad health reaction. This may effects on any symptom such as digestive issue, bloating, stomach pain and ulcer, constipation and skin rashes. This is also known as non IgE medicated food hyper sensitivity. Non IgE medicated food sensitivity is that reaction, who do not affect immediately after just digesting the food and it is generally caused the root gastrointestinal tract such as vomiting, bloating and diarrhea, which are developed slowly.
People are used to choose blood or urine sample test for intolerance but the issue of these blood / urine sample test are IgE medicated allergies and only produce result listing reaction in the immunoglobulin system for only 2% of all allergies.
Hair sample testing are mostly used as proven method for most efficient and accurate result. Our hair sample test is examining change of cellular level the because the latest science shows that unto 43% of allergies are in fact a reaction of T-cell (Immune cell type that protect our bodies from infection germs disease and cancer cell). These tests are amazing and capable to change the totally different result.
If you are suffering from these symptoms like bloating, digestion, diarrhea, acid reflux and skin irritation than this intolerance test is most effective way to remove such bad impact on our health. These are just happen through American imported bio-technology equipment. You just need to send our hair sample to this lab for under deep testing and research and after few days you get our advisable food list and tips and what food you need to avoid that suffering our health.
What causes Food Intolerance
Food intolerance is a reaction of food that occurs when a person feels any difficulty or bad health sign. This may happen due to any or more than one of these symptoms such as digestive issue, bloating, stomach pain, acid reflux, migration, stomach ulcer, joint pain, eczema, bowel syndromes, hives and aches.
What causes food intolerance is due to issue o digesting certain type of foods and unpleasant situation for anyone, who suffers from digestion and other symptom that occurs for few hours has many reasons.
Food intolerance risk can be reduce by avoiding these diets in our daily life.
Milk and Dairy product : Lactose contains more sugar molecules that our small intestine are unable to produce the sufficient enzyme to digest the milk sugar and people feel digestion issue, bloating, gas and diarrhea related problems. This is due to causes the deficiency of enzyme. If anybody is incompatible with this type of intolerance than it is advice reducing / avoid milk and dairy product food.
Caffeine : People with caffeine has cause of adrenaline rash when they feel as have consumed maximum drink of tea / coffee but in real they have only few sips. The other symptoms of caffeine are high blood pressure, anxiety, fatigue, headache and insomnia. People should reduce / avoid the caffeine. Doctor advice and Intolerance test are best advice to treat this caffeine intolerance.
Sulphite : Sulphite are used to preserve the food such as fruits and vegetables and some drinks. It may cause of intolerance due to when sulphite defoliate in our stomach than it releases sulfur dioxide gas and when this gas passes through an irritate airway than it develops the form of Asthma, stomach pain, diarrhea and nausea. At initial level its symptoms are wheezing, coughing and breath problem. The Food and Drug Administration has banned the use of sulphite to spray over food for preserve purpose. People should avoid such food such as dried fruit, bottled lemon juice, wine, grape juice and mixed picked.
Irritable Bowel syndrome : It is count as chronic disease that affects our intestine and Irritable bowel syndrome has also found same symptoms such as lactose intolerance such as digestion issue, bloating, gas and diarrhea related issues but much research say that its causes are not obvious and some says that muscle near colon does not work properly to removed the waste. People should avoid such food like gluten, dairy, fried food, bean and legumes and processed food in such symptom.
Stress Intolerance : Stress may be accountable to food intolerance and our body is also sensitive for stress. Some one say stress may activate our allergic reaction of gut and other part of body. Stress also affects our nervous system. When we are in stress our body release hormones and other chemical and these chemicals are referred to allergy symptom and sometime they affect negative resistance to fight against resistance of disease of our nervous system.
Food Intolerance and allergy
At first let we know that what is the different between allergy and intolerance. A food allergy affect pour immune system and other organs of our body in which people feel difficulties in digestion of some type of foods like milk, egg, nuts, peanuts, fish, soy and wheat. People also feel other above said symptoms.
A food allergy reaction may cause of life threatening effects of these symptoms. If any one feels any digestive difficulty of a particular food that may causes of gas, stomach pain, bloating and diarrhea that may be the reason of food insensitive / intolerance.
Food intolerance are less serious and limited time period affect issue than allergy food. Let us try of understand the type of allergy and differentiate between them.
IgE Allergy : It is the antibodies generated by immune system, in which these antibodies move to cell and release chemical that happening allergic reaction and thus result our nose, throat, lungs and skin infections.
Non IgE allergy ; These are medicated food allergy and result for reaction with other component except immune system and apart from IgE antibodies. The affect of this reaction has not shown immediately and slowly react in gastrointestinal tract like bloating, diarrhea and vomiting.
Symptoms food intolerance
If you are affected by one of these condition than you need to take intolerance test.
- Digestion issue
- Acid refluxhe
- Irritable bowel syndrome
- Stomach Ulcer
- Joint pain
Best food intolerance test
As we know that intolerance are very different form allergy and food intolerance do not affect our immune system. Its symptom of effects the time duration from some hours too few days.
Hair sample test are more effective and tested 800 different food items that you find here by specific type of food analysis report that you are suggested that which particular food to avoid with detail of reason and which food diet you should follow for our better happy life.
- Know more about what causing our food intolerance / allergy.
- This test is done by our hair sample that you send by post and within week you get our report that our next food diet plan and which food you should avoid for better health.
- United kingdom national health service has approved the diagnosis of hair intolerance sample test as effective and accurate testing.
- These two tests are very different in what is tested, the process and the results. A blood test checks for IgE-mediated allergies and will only produce results listing reactions in the immunoglobulin system (these are estimated at only 2% of all allergies). Hair sample test examines changes at the cellular level because the latest science shows that up to 43% of allergies are in fact a reaction in T cells. The two tests measure totally different reactions and will produce totally different results.


Happy 4th of July from Limeport Patio ... See MoreSee Less
Adrianne DollLooks beautiful Angel! Clearly I'll have to make a reservation soon! ❤7 months ago · 1
Luke BassBREAKING NEWS::::::: After intense thought and alleviating the political aspects we here at Lehigh Valley jobs endorse Donald Trump for president believing that he has the people's best interest at hand Rebuilding Pennsylvania. Failed Obama-Clinton policies have resulted in a devastating policy of globalization, moving our jobs, our wealth and our factories overseas. Mr. Trump will bring back jobs to Pennsylvania, and promote policy that improves infrastructure, education and the economy.https://m.facebook.com/story.php?story_fbid=988269364611898&id=1140411320347302 months ago
This is one of our favorite places to eat! We come here with friends about once a month and often get items from the pub fare or the daily specials. Don’t miss the homemade chips. My favorite wrap is the blackened salmon with the jerky mayonnaise. Service is always good. I love how they have classic American with an upscale fusion twist.
I am very fussy when it comes to food. I order take out pizza here a few times a month. I also eat in the bar every couple of weeks, never ate in the dining room. The food is great, the service is top notch. Their pizza is the best in the valley. Making a pizza isn’t rocket science but why do so many places turn out inedible garbage? Limeport Inn is one of the few places that gets it right, thin tasty fresh crust, and quality cheese, and fresh ingredients. The chefs there know what the hell they’re doing.
I live very close to the Limeport and feel extremely lucky to have it near. It is great on 2 different levels. If you are looking for a place to have a drink with friends their bar is cool and not too big and has great selections (and excellent pub food). But, if you’re looking for an excellent meal in the Lehigh Valley, especially if you are south of the 78 corridor, then there are likely few places you can find in a very large radius that will match the Limeport for quality. Excellent service and a really fine menu. And because of the layout, the restaurant and bar feel like separate entities and thus you don’t feel like you’re in a fancy restaurant when at the bar, but when at the restaurant it feels like fine dining and not like a pub. It’s worth the trip for both states of mind.


Today’s blog entry is from Gabrielle Roesch-McNally, and is the Editor’s Note from the current issue of the Journal of Critical Thought and Praxis.
My interest in food systems and social justice catalyzed my involvement in JCTP. It is the reason I am now Editor of this wonderful journal. I felt compelled, working in sustainable agriculture and food systems work, to explore the complexity of the food system from a social justice lens and to highlight the “fact that our food system is racist, classist, and sexist” (Winne, 2008, p. 190). I have found in my work that these facts are not necessarily obvious to many working in food systems or those who purport themselves to be part of an Alternative Food Movement. While food systems and agriculture are increasingly part of a broader public discourse, we still have a long way to go in thinking about and creating a more socially just food system. A couple of recent high profile events have made this particularly clear to me.
Second, the 20th birthday of NAFTA (North American Free Trade Agreement) celebrated in January of this year reminded me how much more we still need to bring to light about our food system and inherent social and environmental justice issues. The anniversary of NAFTA provides greater evidence of a corporate food regime “organized around a politically constructed division of agricultural labor between Northern staple grains traded for Southern high-value products” (McMichael, 2009, p. 32). Indeed, since the passage of NAFTA we have seen the disenfranchisement of peasant agriculture in Mexico, greater immigration and conflict over labor and human rights here in the U.S., and net importation of staple foods in Mexico. For example, Mexico is now a net importer of their cultural and nutritional food staple, maize (corn), while corn production continues to expand in the United States with human, ecological and political ramifications (Bello, 2008).
Thankfully, I believe, as does our Editorial Board, that the work presented in this Issue of JCTP highlights critical and often unexplored social justice ideas as they relate to our food system. The issue begins with an interview that I conducted with Dr. Cornelia Flora, Distinguished Sociology Professor Emeritus at Iowa State University, about the ways in which she came to the work of social justice within the realm of sustainable agriculture and sociology. This piece is followed by a review of Alison Hope Akon and Julian Agyeman’s book Cultivating Food Justice by Hanna Rosman. The next manuscript, Carol Thompson’s Valuing Smallholder Food Production- A Call for New Theories, explores how valuing indigenous knowledge can help us unpack the neoliberal approach to food production.
The special issue then shifts to three articles on the Alternative Food Movement (AFM), a critical piece of food system social justice work. In The Celebrity of Salatin: Can a Famous Lunatic Farmer Change the Food System? Ryanne Pilgeram and Russell Meeuf explore the neoliberal messaging inherent in the mythos surrounding a cherished leader of the AFM. In Civil Subversion: Making “Quiet Revolution” with the Rhode Island Food Policy Council, Melina M. Packer explores the ways in which the emergent Food Policy Council framework can miss important social justice questions inherent in local foods work while still being an important space to create more democratic and participatory food systems engagement. The last article on AFM is Christine C. Caruso’s Searching for Food (Justice): Understanding Access in an Under-served Food Environment in New York City, which unpacks the notion of food deserts by using a food justice framework and explores the concept of a “food apartheid.”
The final few pieces in the special issue illustrate the role of institutions in shaping conversations around sustainable agriculture. Carter et al. explore curriculum development in Students Creating Curriculum Change: Sustainable Agriculture and Social Justice. While Joann Lo’s piece, Social Justice for Food Workers in a Foodie World, offers a practitioner’s perspective from her work directing the Food Chain Workers Alliance.
At JCTP we are building knowledge across multiple disciplines and institutions to address “the absence from public discussions of the acknowledgement that our food system is part of a political economy that systematically produces inequality…” (Guthman, 2011, p. 186). We might not, as Guthman points out, change the world through one meal at a time or in one JCTP Special Issue on Food Systems and Social Justice; however, our rich group of authors and their thoughtful manuscripts have deeply contributed to the acknowledgment of the fact that our current food system(s) are largely designed to reinforce and perpetuate inequality. This acknowledgement takes us one step closer to transforming the current food system into something that is more just.
Bello, W. (2008). Manufacturing a Food Crisis. The Nation Magazine. Retrieved from http://www.thenation.com/article/manufacturing-food-crisis#.
Foley, J. (2014, May). A Five-Step Plan to Feed the World. National Geographic, 225(5), 26-59.
Guthman, J. (2011). Weighing in: Obesity, food justice and the limits of capitalism. Berkeley and Los Angeles, CA: University of California Press.
McMichael, P. (2009). A food regime genealogy. The Journal of Peasant
Studies, 36:1, 139-169, doi: 10.1080/03066150902820354.
Winne, M. (2008). Closing the Food Gap:Resetting the Table in the Land of Plenty. Boston, MA: Beacon Press.


Pasquale's Ristorante & Pizzeria
Pasquale's Ristorante & Pizzeria is a family style Italian restaurant in Wilkes Barre, PA. Our meals are prepared fresh daily using only the finest ingredients available. As a family run establishment we do our best to ensure that you and your family will have an enjoyable time when you are dining with us.
Learn More About Pasquale's Ristorante & Pizzeria:
We offer dinner and lunch specials daily. We also have a full bar available
Contact Pasquale's Ristorante & Pizzeria today at 570-823-5606, or browse the website for more information about our products and services.


TOP 10 WEIGHT LOSS TIPS.
1. DRINK WATER Drinking water before meals can help promote weight loss, and studies show that those who drink two glasses of water before meals feel fuller and eat less.
2. EAT CARBS: REAL CARBS! Replace refined carbohydrates like white bread, pasta, bagels, cereal, and pretzels with complex carbohydrates like fruits, vegetables, whole grains, nuts, seeds, and legumes.
3. CHOOSE HEALTHY FATS A common misconception is that fat should be completely eliminated. The body utilizes dietary fat for energy, healthy hair, skin, nails, vitamin absorption, and normal everyday bodily functions. Choose sources such as nuts, seeds, fish, avocados, and extra virgin olive oil.
4. EMPHASIZE LEAN PROTEIN Our bodies require protein to continuouslyrenew and replenish our cells, stabilize our blood sugar, and give us energy. Many foods contain protein, but the richest sources include animal products like meat, dairy, eggs, and fish as well as plant sources like beans, nuts, and seeds.
5. EAT BREAKFAST By eating a hearty breakfast, you’llgive your metabolism a jumpstart and be in better control of your cravings.
6. EAT MORE FREQUENTLY It’s important to balance your food intake throughout the day to help maintain normal blood sugar and decrease the chances of binging when hunger strikes.
7. EXERCISE YOUR BODY AND MIND Exercise has enormous benefits for your mind and body, with research boasting decreased body weight, smaller waist circumference, lower resting heart rate and blood pressure, AND it boosts your mood!
8. CATCH SOME ZZZZ’S Research suggests that those who sleep five hours or less weigh five pounds more than those getting at least seven hours of shut eye per night. Said simply: Sleep more, eat, and weigh less! Strive for 7-8 hours of sleep each night.
9. LEARN TO COOK Cooking meals at home allows you to control portion sizes, the quality of ingredients, and cuts your intake of sodium, fat, and calories.
10. KEEP TRACK OF WHAT YOU EAT The healthiest foods are those found just as nature intended – whole and unprocessed. When was the last time you saw an ingredient list on a stalk of broccoli or a fresh fillet of salmon?


Cooking Demo and Food Tasting with Tara Postnikoff, Holistic Nutritionist.
Learn how to prepare & sample 5 quick and easy, healthy, nutritious and delicious lunch and dinner recipes that the whole family will love!
1) Carrot Beet Coleslaw
2) Kale Pesto & Tofu with Vegetable Stirfry
3) Coconut Curry Chicken & Vegetables
4) Maple Flax Cookies & Cocoa Pudding
May 5, 2011 7pm-8:30pm at a kitchen near Absolute Endurance. $40 per person, $70 per couple. Min 4 people, Max 8 people
To register email: email@example.com or book with AE Reception at 416-483-2388


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Nutrition & Goals Meeting
Check-in and Discussion on Nutrition and Goals
- 20 US dollars$20
- Katy Freeway
Dive into your specific nutrition needs and learn tips on how to make a lifestyle change. Find out what foods can be causing inflammation, and also what nutrients you may be missing. Let's work together on setting goals and forming healthy habits! Focusing on macro- and micro-nutrients, total caloric intake, blood sugar, activity, hydration, recovery, sleep, and managing stress. Time to sit down and lay it all out!
12 hour notice cancellation
Please cancel or reschedule no later than 12 hours prior to your scheduled session.
MEANT2MOVE FITNESS, Katy Freeway, Houston, TX, USA


Pumpkin Vanilla Chai Pancakes
Time: 25 minutes
2 cups oat flour (or blend about 2 1/4 cups oats to make flour)
3 tbs flaxseed meal (or 2 tbs ground chia)
1 3/4 cup non-dairy milk
1/2 cup pumpkin puree
4 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
4 oz Because Cookie Dough Vanilla Chai Cookie Dough
Optional: 1-2 tablespoons sweetener of choice
Combine all ingredients besides cookie dough in a large bowl. Mix and let sit for 15 minutes. While it is sitting, bake the cookie dough for 10-12 minutes. When the cookies have cooled, break them into small pieces and set aside. Heat your waffle maker or griddle and oil or spray. If you are making waffles, this recipe will make about 4 large waffles. If you are making pancakes, ladle the batter into the pan to form pancakes with about a 5 inch diameter. After pouring the batter, scatter the cookie pieces throughout the batter.
Serve immediately and with toppings of your choice. I topped with coconut whipped cream and The Date Lady caramel sauce. I also like to freeze my waffles or pancakes so I can quickly reheat them in the toaster in the middle of the week.
Note: this recipe worked better for me as pancakes. The cookies tended to burn in the waffle maker.
Adapted from Yvonne's Deliciously Vegan GF and Vegan Pancake recipe


November Social At Krause Berry Farms and Estate Winery Langley
For November 2013, we were able to spend an evening socializing & shopping with fellow event industry professionals while enjoying wine and cheese sampling topped off with a piece of Krause’s signature pie!
Our evening began with a facility & winery tour – we learned about the space & services available for events, the history of Krause Berry Farms, and upcoming farm hosted events!
We also enjoyed a private shopping opportunity at the Farm Market – browse their large selection of gourmet gifts, farm & country themed gifts & décor, delicious baked goods and local & seasonal fresh or frozen fruits & vegetables; perfect for those needing some unique and gifts for Christmas or whatever!
Wines by the glass, bottle or case will be also available for purchase.
FVEPA Members – Complimentary
Guests – $10
Address: 6179 248th Street, Langley, BC
Thank you to our hosts, Alf Krause and Ted Bowman, for a lovely evening!


Meal planning. It seems easy enough. Just jot down a few succulent dishes for the week and then peruse the local farmers market for fresh, local ingredients while sipping your pour over chai latte.
Unless you’re a parent. In which case, meal planning for beginners means rooting around for a frozen over chicken carcass in the back of your freezer about ten minutes before dinner and praying the microwave gods thaw it instead of cook it.
And my gawd, were there always this many nights in a week?
It is exhausting to even think about scheduling meals a week in advance, purchasing all the right things at one time, and not letting them spoil. But trust me, actual meal planning is the best thing I have done to reduce my time and food waste.
Plus, if I don’t put in the time once a week to plan I will have the same exhausted overwhelmed panicked feeling every single night when I don’t know what to cook. Now that I’ve been planning awhile, I even enjoy it, or at least I don’t dread it. I’ve found ways to make it relatively easy and I can try out new recipes.
Here are my Top Meal Planning for Beginners Tips to save you time and money.
Top Meal Planning for Beginners Tips
Make Tech Work For You
I have tried a few meal planning apps and by far my favorite is the Paprika Recipe Manager for iPhone, or for iPad. The only downside is that its a paid app. The mobile version is only $5 but you’ll have to pay $20 for the desktop version if that’s your jam. But I use it constantly and it saves me at least that much money in food waste, so I find it worth it.
The great thing about Paprika is that it is accessible from all your devices. It has a browser feature so you can search the web for recipes to download, and it easily converts most web pages to user-friendly recipe cards. Since I get most of my recipes from the web, I just copy the url to my clipboard. When I launch Paprika, it automatically asks if I want to load the url I copied. Super easy supper.
Of course you can manually enter in a favorite recipe if it’s not available on the web. Then you can categorize recipes so they’re easy to find later, plus all the recipes are searchable.
Parika will scale the recipe amount up or down as needed, automatically increasing the measurements for you. This is a lifesaver for me since math is not my strong suit, particularly when two little ones are at my feet demanding attention while I attempt fractions.
Paprika also has a calendar so you can assign a recipe to a certain day, and add a note if you want to indicate making something that’s not a recipe per se, like salad.
Organize Your Shopping List By Store and Aisle
Since I go to at least two grocery stores a week (Costco and either the local food Co-op or a big name grocery store), I like to organize my items by store and by location in the store.
My main categories are Costco, Produce, Dairy, and Bulk (so I can know what containers to bring to reduce my packaging waste with everything needed in those categories listed below as a sub-task. Then I have random stuff at the end of the list (bread, crackers, cereal, etc) loosely organized by aisle.
This saves me a ton of time while shopping, especially at Costco where if you miss grabbing something in one section it can feel Herculean to go back for it.
Paprika has a grocery list function but it’s not as customizable as I’d like, so instead, I use the free version of Todoist. Todoist is cloud based so you can invite your partner to edit your shopping list so they can add items as well. Then I just swipe to check things off as I go through the store.
Assign Meal Themes to Nights of the Week
Themes for various days help automate the menu planning process. Instead of coming up with seven unique ideas for the week, I just have to find something to fit the theme category for that day.
Some people do Meatless Mondays, Taco Tuesdays, etc. We are meatless 4-5 days a week, so we do Freezer Fridays, Seafood Saturdays, Serious Sundays (where my husband gets to make something complicated), Mexican Mondays, Try it Out Tuesdays (new recipe!), Whole Wheat Wednesdays (pizza or pasta), and Throw it Together Thursdays (whatever leftovers we have since I shop on Fridays).
These themes work for us, but you can have fun coming up with themes that work for your family. Try Thai Tuesdays, Wacky Wednesdays, or a Kids’ Choice day, and change it up if a theme isn’t working out or you get tired of it. But having some guidelines when you sit down to plan makes it go so much faster.Try Thai Tuesdays, Wacky Wednesdays, or a Kids’ Choice day for your meal planning!Click To Tweet
Plan Spoiling Meals Earlier and Freezer Meals Later
Meal planning for beginners works best if you look in the fridge and freezer to see what you have to work with before you sit down to plan. Then pick a recipe for the first part of the week that will use up food you already have in the fridge. That way you avoid wasting something if I bought too much of it the week before or if you called an audible and went out for pizza instead of cooking.
Also, as you can see from Seafood Saturdays, I plan to use spoiling items like seafood as early as possible in my meal plan week. I do the same with veggies, knowing that spinach doesn’t last as long as cauliflower.
Then as the week wears on, I plan pasta or freezer meals in which the veggies or proteins can be a little less fresh. Also, if we skip these later meals, I won’t have too much unused spoiling product to use up the next week, and I won’t be sad about wasting an expensive item like salmon.
Build in Some Flexibility
Life happens and sometimes you just need to hit up the local taqueria instead of cooking your planned meal. Or maybe a recipe is funky and makes way more than you intended so you have tons of leftovers to use up (or freeze for a future Freezer Friday!). Meal planning does create some rigidity in that you aren’t just cooking whatever the mood strikes you to cook.
But that rigidity can actually create more space for creativity. Knowing that you already used up your expensive seafood or meat earlier in the week frees you up later in the week for calling a take-out audible without feeling wasteful.
Having a “Throw it Together Thursday” type day allows you to pretend like you’re on Chopped and creatively construct a meal from whatever you need to use up for the week. Ad libbing on only one day, as opposed to every single night, can be fun instead of exhausting.
Switch Up Who Plans the Meals
After following these meal planning for beginners tips you will become the house expert in meal planning. But just because you are good at meal planning doesn’t mean you should always do it. If your partner has any interest in planning, cooking, or shopping, for the sake of Pete, encourage it by switching roles weekly or monthly.
Send him or her this article to get them started and watch them get better and better at meal planning. They’ll appreciate how much effort you put in, and also feel some ownership over the meals so they’re more likely to enjoy them. Plus, you might get some great new recipes you would never have picked on your own. You don’t have to do everything yourself! This is a refrain I need stitched on a pillow, stapled to my head.'You don’t have to do everything yourself!' I need this stitched on a pillow, stapled to my head.Click To Tweet
Meal planning is such a great way to feel like you have some measure of control in your week. What a rare feeling for the busy parent! But it can feel like a chore week after week if you don’t have a good system. Following these meal planning for beginners tips will make your planning go much faster and save you time and money at the grocery store.
Do you meal plan regularly or fly by the seat of your pants? How do you “pantsers” do it? What tools do you use to plan meals or grocery shop? Let me know in the comments!
As always, please pin, email or share this article to friends if you found it useful!
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Samreen Samad shares her experience at the newly opened Malt & Pepper at Fort. Find out if this quaint and stylish restaurant is worth a visit...
It was love at first sight for us when we saw Malt & Pepper, which has replaced Crepe Station in Fort. This quaint restaurant lies in a busy lane (which is buzzing with college students and corporate executives) among New Sterling Cinema, Pizza Hut and other eating joints.
From the outside, Malt & Pepper looks like a tiny, dingy inn from a fantasy novel. On entering you will notice the restaurant is divided into two levels and that it’s actually quite chic. The ground level has a seating area which can accommodate around 25 people. The upper level is dimly lit and includes a bar area, a DJ console and monochromatic artwork.
The menu boasts of multi-cuisine dishes and a variety of alcoholic drinks. You’ll find soups, both chilled and steaming (`125-185), appetisers such as bruschetta, crostini and kebabs starting from `150, grills and curries (`225), thin crust pizzas starting at `100 and a variety of fondue (`375-565)on offer.
We started with the Mushroom Cappuccino Soup (`145) which was served in a mug and had strong but pleasant flavours of mushroom and cappuccino. Next we tried their Basil Parmesan Chicken (`225) and Fig and Olive Crostini (`180). The chicken was tender and the mayonnaise chutney it was served with added to the flavour. However, we found the combination of fig and olive in the crostini a little unusual. Perhaps it was too adventurous for us, but we doubt we will be ordering it again.
For the main course we ordered Risotto with Porcini Mushrooms (`225) and Southern Spiced Chicken Curry with Rice (`250). Both the dishes were served in large quantities and were cooked beautifully and spiced just right.
We ended our meal with their Peanut Butter Fondue (`195). The fondue was served with brownies, marshmallows, apples and cherries. We found it unique and really good value for money.
Malt & Pepper is a nice place to spend an evening with friends over a few drinks, a good meal and some pleasant music. The staff is friendly and welcoming. and the place is reasonably priced. We definitely recommend you check it out.
Where 16 Marzban Road, Next to Sterling, Opposite Pizza Hut, Fort
Meal for two `1,500 Alcohol served Yes


Houston’s first farm-centric community, the 1,300-acre Harvest Green is located in Richmond along the Grand Parkway and minutes from Sugar Land and Katy. Residents enjoy numerous monthly events planned by an on-site lifestyle director; many of these events are centered on a healthy lifestyle and feature produce from farms found in the development.
Planned for more than 2,600 residential units and 200,000-plus square feet of commercial/retail space
Array of on-site, farm centric amenities, including a working farm, vineyards, greenhouse, chicken coop, goat pen, education classes, farm tours, farmers market, CSA program and a proposed farm-to-table restaurant
More than 300 acres of lakes, parkland and green space and 17-plus miles of trail systems
The Farmhouse amenity center includes a pool, fitness center, community rooms, event lawn, lakeside amphitheater and splash pad
Weekly farmers market open on-site
Innovative Farm Club allows residents to rent plots in the Village Farm to grow their own produce
Listed as one of the nation’s 50 best-selling communities in 2017


Dandy Delights are available in eleven delicious flavors. Each Delight is beautifully decorated with our signature royal icing, providing the perfect compliment of sweetness to our buttery shortbread. Once you try more than one flavor, you'll have trouble choosing your favorite!
Original Shortbread - Each buttery bite of our deliciously flaky shortbread will melt in your mouth!
Almond Shortbread - Made with finely ground almonds, so it's not just good, it's practically good for you!
Lemon Shortbread - Each refreshing bite is speckled with fresh lemon zest and buttery goodness.
Lime Shortbread - Perfect paired with margaritas at a girls night in party.
Chocolate Shortbread - Chocolately goodness in every buttery bite!
Chocolate Espresso Shortbread - Decadently delightful, with just the slightest hint of espresso, even non-coffee drinkers will be asking for seconds.
Cinnamon Shortbread - The perfect amount of cinnamon is added to our delicious original shortbread.
Pumpkin Spice Shortbread - A great addition to your holiday table, or any other time of year!
Mojito Shortbread - If there was ever a cookie made for grown-ups, this is it! Lime, mint and a touch of rum come together in this decidedly adult dessert.
Lavender Shortbread - Delicately flecked with lavender buds, the perfect choice for your tea-party themed bridal shower.
Peanut Butter Shortbread - Who doesn't love peanut butter?
Favor cookies are individually bagged and finished with a color coordinated ribbon. If you would like to purchase hang tags to add to the packaging, please see our 'Party Planning Partners' section for recommended vendors.


Monday, February 28, 2011
Menu Planning Monday
Alright here's another week and pay week at that! I really try not to go to the store on paydays simply because everyone else seems to be there at the same time. I use to think it was only the commissary, but now I think almost everyone gets paid on the first or the fifteenth. lol
I was proud of myself that we stuck to everything that was on the menu. Only problem was it ended up not being enough food. Opps! Either I'm starting to really hit close to 4 servings with each dish or someone is eating more. Who knows, although my son seems to ALWAYS want seconds...or thirds.
This week's menu:
Actual Porridge this week (last week the neighbor brought over cereal for the kids... it was gone in 2 days)
Crepes with fruit filling
Cinnamon bread (if it makes it past this afternoon)
Sandwiches, Leftovers, salad, egg salad, special Dr. Suess lunch on Wed.
Spinach and Cheese pizza
Minestrone soup (it was soo good last week)
Greek Spinach and Feta Pie
Vegetarian Chili and cornbread
Mexican Cornmeal Pie
Snacks: popcorn, pistachios, oranges, and whatever Hazel and I cook up this week
I'm so excited because all of the ingredients for these dishes are already in my inventory! YAY! No shopping this week!


A study by the waste watchdog, WRAP, recently found that supermarkets and food manufacturers in the United Kingdom incinerate enough food every year to fill Wembley Stadium nine times over. According to the UN Food and Agricultural Organisation, the food wasted in Europe is enough to feed 200 million people. On a worldwide scale, the amount of waste is approximately one-third of all food produced which creates 1.3 billion tonnes of waste and costs approximately $200 billion per year in industrialised regions.
Loss and wastage occurs at all stages of the food supply chain. In low-income countries, most loss occurs during production, while in developed countries approximately 100 kilograms per person is wasted at the consumption stage every year. Retailers are also guilty.
Retail stores, particularly supermarkets, throw away large quantities of food that has reached its use-by date despite being edible at the time of disposal. Some supermarkets actively destroy these edible foods to discourage the poor and homeless from having access to it.
While they claim this is done to prevent foragers from getting food poisoning, another theory is that by allowing the poor and the homeless to take discarded food, this will harvest a culture of people deliberately avoiding paying the full price for food in order to get it free once it has reached its use-by date and been discarded.
There have been several high-profile cases of people prosecuted for ‘stealing’ food. In 2014, three men stood trial in Britain after taking £33 worth of food from dustbins behind the supermarket store, Iceland. According to The Guardian, the Crown Prosecution Service claimed that there was a “significant public interest” in prosecuting the defendants.
Contractual arrangements with suppliers can also produce food waste. Farmers and food processors often create a surplus of produce because they have to meet a deliverable quota to avoid having their contracts cancelled. The surplus mitigates against any unforeseen loss during production but is not purchased by the buyer and is, instead, simply disposed.
This food waste that exists around things as nonsensical as quotas and cosmetics also extends to the fishing industry.
The Common Fisheries Policy
According to the book Waste: Uncovering the Global Food Scandal: The True Cost of What the Global Food Industry Throws Away, approximately 50 percent of all the fish caught in Europe is discarded because it is the wrong size or species.
The Common Fisheries Policy (CFP) is the fisheries policy of the European Union (EU). It sets out quotas for member states telling them how much, and what type of fish, they are allowed to catch.
Critics have argued that it has had disastrous consequences on the environment and it is regularly cited as one of the main reasons why countries with big fish resources such as Norway and Iceland have decided to reject European Union membership.
The CFP quotas have led to controversial ‘dead fish dumping’ where, for years, fisherman have thrown millions of dead fish back into the sea because they have exceeded their permissible quota. Efforts to resolve this issue have been ongoing for a number of years without success.
Even though the EU has pledged to completely outlaw the scandal of dumping marketable fish back into the sea by 2019, similar initiatives in the past have witnessed them brought onto land only to wind up in a landfill instead.
Such astronomical waste is nonsensical, ethically, economically and environmentally. It costs hundreds of billions worldwide. It wastes the land, water, fertilisers and labour needed to produce it and it means that the pollution from transporting the food and the greenhouse gas emissions it produces when it finds its way into a landfill is unnecessary and avoidable.
The population of planet earth is expected to climb to 9 billion people by 2050, to avoid wide scale starvation, governments around the world have a responsibility to act. Thankfully, with more and more awareness being raised towards the scale of food waste, some European nations are beginning to respond.
In 2016, the Italian government overwhelmingly backed laws aimed at cutting down food waste. The bill was supported by 181 Senators with just two in opposition and will encourage families to use “doggy bags” to take home unfinished food after eating out. The initiative also removes obstacles on farmers and supermarkets seeking to donate food to charity.
The levels of food waste are particularly unacceptable given the country’s public debt of 135 percent of GDP, dire youth unemployment of approximately 40 percent and the millions of people living in poverty as a result. Ministers have said that food waste is costing Italy’s business and households more than €12 billion a year, which is approximately 1 per cent of GDP.
The bill was announced just three months after the highest court in Italy ruled that stealing small amounts of food due to hunger was not a criminal offense.
Sanctions for giving away food past its sell-by date have been abolished and business owners who donate more money through a much more simplified system will pay less waste tax.
The agricultural ministry will also provide a grant to launch a public campaign about food waste and to find innovative ways to store foods in transit to prevent them perishing and lengthening their shelf life.
The bill followed laws passed in France months earlier that made it illegal for supermarkets to dispose of food.
In 2016, France’s National Assembly unanimously voted in favour of new laws making the country the first in the world to ban supermarkets from throwing food away. Instead, shops larger than 400-square-metres will be required by law to sign a contract with either a charity or a food bank must sign a contract with a charity to donate edible products. As a result, millions more free meals each year will be distributed to people struggling to afford to eat while other produce can be turned into animal feed, compost or energy. Shop owners who fail to comply could face fines of up to €3,750.
Supermarkets will also be barred from deliberately spoiling food, such as dousing it in bleach, in order to stop it from being eaten by people foraging in bins. A practice described as “scandalous” by Guillaume Garot, the Junior Minister for the Food Industry who sponsored the bill. Furthermore, the new laws will make it simpler for the food industry to give some excess products to food banks direct from its factories.
According to Jacques Bailet, head of Banques Alimentaires, a network of French food banks, even a 15% increase in food coming from supermarkets would mean 10 million more meals being handed out each year.
The initiative is part of a wider move to cut down on food waste with the French government aspiring to halve its current levels of waste by 2025. It follows a media campaign by the politician, Arash Derambarsh, who now envisions his project going global.
Ending food waste around the world
Derambarsh says that he was outraged by the sight of homeless people scrambling around in supermarket bins during the winter and vowed to do something to change it: “When I was a boy I decided that when I grew up I would do something to make society better”, he says.
Derambarsh started his campaign by collecting and distributing unwanted food from his local supermarket before setting up a petition online with Change.org. Within months it had attracted more than 211,000 signatures, the most of any other online petition about ecology or agriculture in France.
Following the success, Derambarsh hopes to extend the concept to the EU and one day, across the world. His new online petition aims to secure 1 million signatures, sufficient enough to force through a European Citizens’ Initiative which would present an official appeal to the European Commission to discuss introducing the legislation across the EU’s member states. At the time of writing the petition had received signatures from 779,501people and you can add your support here.
Derambarsh has said that it is “absurd” that food is wasted and in some cases deliberately spoiled while the homeless, poor and unemployed go hungry. “The next step is to ask the president, François Hollande, to put pressure on Jean-Claude Juncker and to extend this law to the whole of the EU”, he said. “This battle is only just beginning. We now have to fight food waste in restaurants, bakeries, school canteens and company canteens. Our ultimate goal is to see the law enforced across the world, starting with Europe.
We fought tooth and nail for this law, and it will now allow more than 10 million people eat more easily. But as we all know, food poverty isn’t just a French problem – it’s a global affliction, and has no reason to exist. There are more than 80 million people suffering in Europe, and they could all be helped by this law being passed in their countries”.
WRAP works with governments, businesses, and communities to deliver practical solutions to improve resource efficiency. Between 2010 and 2015, WRAP initiatives reduced greenhouse gas emissions in England by nearly 50 million tonnes, equivalent to the annual carbon dioxide emissions of Portugal.
To make a donation to WRAP, click here.


The core business activity of the company “ŽITOPROMET-MLIN“ is the production of mill products. Our silos have the storage capacity of 45,000 t of cereal and grain. 250 t of wheat are milled and processed daily in our mill in order to produce high-quality flour. The daily production capacity of 3 automatic production lines at the pasta-producing factory amounts to over 30 t of various types of short-cut, long-cut and nest-shaped pasta, and from our modern bakery we deliver to our loyal customers over 3000 t of various types of bread and baking products a year.
Our long standing quality has made it possible for our flour, pasta and baking products from Senta to become well-known and acclaimed on our home market as well as on the foreign market, thus impelling the company management to constantly improve the quality of our products. For this reason, a few years ago the company management decided to bring forth the implementation and application of the Quality management system ISO 9001:2000 and of the HACCP system in order to assure food safety of all our products. Since 2007, all production units of the ŽITOPROMET Co. have had the ISO 9001:2000 and HACCP certificates.
Our company business and policy are a confirmation of the golden marketing rules: constant product quality, affordable prices, profitability, production expansion and retaining loyal customers.
Our company motto is: “Try our products once – become our regular customer forever”. We have won our customers’ trust by constantly improving quality so they buy our products because they have confidence in us.Due to a very successful business policy the ŽITOPROMET-MLIN company is reaching new dimensions each day and is constantly gaining new traits of a true leader.
During 2008 most of our bakery, both the very building where it is situated and the production equipment, was considerably renewed. Along with the renewal investment, in order to improve the quality of the baking products, we modified the recipes for the pastry and baking goods and we added new products.
In April 2009 a new automatic production line for producing long pasta was put into operation. This new state-of –the-art computer automated line was manufactured by the Italian company “PAVAN”, a world leader in manufacturing pasta production equipment.
We plan a partial renewal of the mill equipment as our biggest investment into our company, all in order to modernize and rationalize the technological processes. A Mill adaptation project has been made, an equipment delivery contract has been signed with the renowned Italian company OCRIM and the works are planned to start before the end of 2009 and will last until the beginning of 2010.
In the beginning of 2010 we are due to carry out another project which will improve the conditions of wheat grain intake during the harvest period. Starting from next summer we are planning to enable quality-based sorting of the wheat during intake which is one of the main characteristics of a public warehouse. This quality-based sorting of wheat at the very entrance of the silo cells will help us control and maintain the quality of our finished products all the way “from the field to the dinner table”.
By constant investments into new technologies and by increasing the capacities, we have managed to put “ŽITOPROMET-MLIN“ A.D. from Senta among the leading wheat-mill organizations in the country. Our admirable company governed by a successful business policy constantly expands our own marketplace due to the quality of its products.


What Does Saffron Do for Food?
If you’ve ever been curious about saffron and how it can be used to create great tasting, exotic dishes then look no further. Here, the experts at Sara Saffron offer an insight in to how this incredible spice can be used to enhance the appearance, smell and flavour of lots of foods.
Using saffron in the kitchen
If someone asked you to name the most expensive food you could eat, you might think of the world’s finest caviar. Truffles might come to mind, too. Yet in both cases, you’d be wrong.
Instead, the title goes to saffron – an unassuming spice that comes from the crocus sativus flower. Its high price is due to the fact it can only be picked by hand during a small window each year. With three stigmas per flower, and fields filled with thousands of flowers, its labour-intensive harvesting process pushes up the cost.
For many, though, the cost is well worth it. If you’re wondering what saffron can do for food, read on.
Saffron adds a glorious colour to any dish
Make saffron rice – arguably one of the most famous dishes you can make with saffron – and you’ll see its gorgeous colour best of all. Its deep yellowish-orange shade is strong, and since you only need two or three of those saffron stigmas to create the colour, even a little of this expensive spice goes further than you’d imagine.
Saffron tastes… amazing
And yet many people struggle to accurately describe the taste of saffron. Some say sweet, some say bitter, although this could be attributed to how much or little is used. We all have different tastes too, so some people are likely to enjoy the taste of saffron far more than others.
Regardless of description, the flavour goes well with many other ingredients. It can do well on its own too, however, depending on the recipe and how it is used. This is another area where just a little is best though. Add too much and you’ll not only waste some of your precious supplies, you could also ruin the taste of your recipe altogether. Overdoing it can lead to a bitter taste you won’t be able to get rid of.
Saffron is ideal for main courses, sides, and even desserts
Many people associate saffron with rice, but you can also brew a cup of saffron tea or put together a range of other dishes with the help of this spice. Some might surprise you. You can make saffron custard, where the traditional use of vanilla is substituted by the saffron. You can imagine the stunning colour of the finished custard if you do this.
In some cases, a dish uses plain rice and adds the saffron to whatever is paired with it. There are some tempting Moroccan saffron chicken recipes to dip into, along with saffron and spinach chicken, to name a couple. Saffron really perks up a creamy sauce, imparting both colour and flavour as we’ve already seen.
Saffron can be an inspiring addition to any kitchen
If you’re new to saffron and you’re curious to use it in recipes, it’s best to do some research first. Always look for the best, genuine saffron and know that you only need a pinch to create the effect you want. Once you gain more confidence with it, you’ll know just how and where to use it for the best results. Enjoy the journey!
Where can you buy genuine, high quality saffron?
Sara Saffron offer a full range of authentic Persian saffron for incredible freshness, deep colour, pungent aroma and superb flavour. In our expert opinion this is the finest saffron you can buy.
All our saffron products are guaranteed to be genuine. They are fully tested to ISO 3632 standards and exceed Category I, or Best Quality standards in all attributes.
Our saffron comes direct from the best farms of the Khorasan province in the Middle East and includes Pushal, Negin, Super Negin and Organic saffron.


Voted best for "summer parties" Pizza Oven by Good Housekeeping magazine(June 2022)
Voted "Best for quality" Pizza Oven by The Independent (April 2023)
New Improved Pizza Oven with new features
Le Feu Turtle Pizza Oven is a luxury pizza oven with unique Le Feu design and quality. Everything about this oven is easy on the eye, from the sturdy wooden legs to the black powder coated steel, shell like dome.
Includes split cordierite stone that can take a 15inch/35cm dough and turn it into a very appetising pizza.
The oven is CE Approved and features all the new technology to make the perfect pizza.
The Turtle’s heat is controllable with a single dial at the front and will reach 500℃ degrees in only 10-15 minutes reaching the perfect temperature as only can be found in a professional Pizzaria
Le Feu technology has a unique Round U-Burner proving the best heating condition to make great pizza
Dimensions : height 28.5cm x 47.7cm width
Weight : 21kg Colour Matt Black
Fuel source: Gas. Includes UK regulator.
Propane Gas Pizza Oven
Includes cordierite stone baking board
Adjustable flame/heat button
Weather & water-resistant powder coating
Fits up to a 35CM/15" diameter Pizza
Portable and easy to move around
Specially Designed Le Feu table available
2 year warranty
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Monday, March 30, 2009
TWD: Coconut Butter Thins
I love cookies. Love to make 'em, love to eat 'em. I have only made, however, the simple, basic cookes. Shortbread is new to me. My cookies weren't pretty, but they sure were delicious! The hint of lime with the coconut and macadamias is a perfect flavor combination. The cookie is soft and buttery; a melt-in-your-mouth kind of texture. The raw dough was delicious, too.
I forgot to fork the dough before baking the cookies. Perhaps that's why the square shape kind of stayed in the center while the edges spread out (?) I decided to dress them up with some white chocolate; which would have been a good idea had I not applied too much white chocolate to the cookies. It ended up overpowering their delicate flavor and texture. A drizzle, though, would have been lovely. A big thanks to Jayne of The Barefoot Kitchen Witch for selecting this wonderful recipe!