Sabinsa’s Vice President of Scientific Affairs, Anurag Pande PhD, will moderate and speak on a panel at the 6th China International Nutraceutical and Functional Food Summit 2016, held on November 15th–17th2016 in Beijing Crowne Plaza.
The Panel Discussion, Market Trends and Innovative Ingredients Applied in Functional Food R&D, will take place on Wednesday November 16th.
The three-day summit will bring together industry members to discuss timely and pertinent developments in the health food industry. Notably, representatives from the China Food and Drug Administration (CFDA) and other regulators will provide official interpretations of the newly issued health food supervision laws and related catalogues. Focused presentations and panel discussions will analyze specific categories of functional foods with promising market outlooks, including sports nutrition products, food supplements, health food for seniors, and functional water. Other summit content will detail marketing health foods to Chinese consumers, and nutrition and dietary-related data essential for research and product development.
As a supplier with a commitment to research and development in the health products industry, Sabinsa’s expertise will complement the full array of participants among whom include regulators, delegates from professional associations, and officers representing companies involved in a diverse range of products and services associated with functional foods and nutraceuticals. In addition to the delegates committed, professionals who work for companies in food production, distribution, retail, food packaging, and consulting, as well as other related fields, will attend.
Greater awareness and health-consciousness among the general public have made functional foods and nutraceuticals one of the most promising consumer markets in the world, expected to grow at a compounded annual rate exceeding 7% from 2016-2020. China has a substantial elderly and middle-aged population, accounting for half of its health food market, making it an especially important target for growth in functional foods and nutraceuticals.Back


Roman Cookery: Ancient Recipes for Modern Kitchens
Pork in Sweet Wine and Fig Sauce
1 kg / 2 lb pork
Cut the pork into small pieces, place them in a casserole and fry in a little olive oil until brown. Powder the coriander seeds in an electric coffee-grinder. Then toss the pork in the salt, lemon juice and ground coriander. Chop the figs and boil them in another saucepan for 5 minutes in a couple of glasses of water. Strain off the resulting fig stock and reserve. The figs themselves can be discarded as their seeds make the sauce unpleasantly gritty. Add the wine, oregano, vinegar and fig stock to the pork. Cook the casserole for an hour and a half in an oven pre-heated to 180ºC/350ºF/gas mark 4. Just before serving, sprinkle the finely chopped parsley over the pork. Bread or barley accompany this dish well.
Herb Purée with Pine Kernels
100 g / 3 oz pine kernels or hazelnuts
This is a delicious pâté, and surely the origin of modern Italian pesto, although there is no basil. Basil was rarely employed by Roman cooks, but is frequently found in ancient medicine. Superstition had it that the herb attracted scorpions, which may have discouraged its use in the kitchen, while doctors considered it awkward to digest because of its juices. The pine kernels give a creamy texture and an aromatic savour that invariably provokes questions at the dinner table as to the exact nature of the recipe. The pâté is still good with hazelnuts, but its origins are more likely to be betrayed by the recognisable flavour of this ingredient.
Honey and Sesame Pizza
250 g / 9 oz spelt flour
Provided that these cakes are cooked carefully, they make an ancient equivalent of pizza, to be eaten as a snack or as part of a larger meal.


One of the things that’s most awesome about cooking is that recipes, however you find them, seem to have a journey. Whether its things that have been passed down through your family or some you find online, food and how it is made and prepared is a community resource with a history. You can connect the food you eat and make to your life in fascinating ways. It’s this approach that Ronni Lundy takes to Victuals which makes it so outstanding. Part cookbook, part regional oral history, this book combines Lundy’s exploration of the region and how its food scene was created, as well as highlighting some amazing recipes.
As a native Californian, I enjoyed getting to see the food and learn about a new culture. I may not be able to make everything in this given what food is sold out here, but I can at least sit in mouthwatering agreement that this book would be a great edition to anyone’s library or kitchen.
Disclosure: I received this book from BloggingforBooks.com in exchange for this review.


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By Dinah Bradley
Are you suffering from unrelated symptoms, like nausea, breathlessness when resting or lack of concentration? These are just some of the symptoms that could mean you have Hyperventilation Syndrome. HVS is a breathing disorder that involves rapid breathing from the chest, rather than the stomach. It is usually a side effect of prolonged stress and is often untreated. Dinah Bradley explains exactly what hyperventilation is and how to overcome. There is also a plan and a workbook to help you manage your stress levels and other symptoms. This book will literally make you breathe more easily.
Huts, Cabins And Hideaways
The Hungry Student One Pot Cookbook
A must-have book for any student looking to cook delicious meals rustled up in university digs - with only one pot to cook in you'll only have one pot to wash up! From top tips on where to shop and stocking up your kitchen shelves to how to eat well while sticking to your student budget, The Hungry Student One Pot has it covered. With clear and easy-to-follow instructions, all of these recipes are very accessible, even to first-time cooks. Every recipe comes with an affordability rating to help you stay on budget. With over 200 simple, tasty, one pot meals at your finger tips, cooking (and washing up!) on your own for the first time just got a whole lot easier.
The Hungry Student Vegetarian Cookbook
A student cookbook with a difference, The Hungry Student Vegetarian not only gives more than 200 quick and cheap meat-free recipes that are so tasty, even hardened carnivores will keep turning up for dinner. There are also indispensable tips on budgeting, lunchbox ideas, healthy eating and how to get creative with leftovers.With chapters dedicated to Bring on Brekky, Comfort Food, Roasted and Baked, Made in a Flash and All the Carbs, there are opportunities for impromptu parties, end of the month budget creations and comfort foods for one.All the recipes in this book are balanced for a healthy vegetarian diet, and they each have an affordability stamp to help with budgeting as well as detailed instructions to make them accessible to even the most novice cook. Forget the textbooks, this is the only book you'll ever need to get through your first year!
The Hungry Student Vegan Cookbook
With all the essays and exams, not to mention the enormous pressure of having to go out partying four nights on the trot, staying healthy and well-fed has never been more important, and The Hungry Student Vegan Cookbook will make sure you get all the essential nutrients to get you through from freshers' week to graduation, all while following a vegan diet. Alongside the recipes are helpful hints and tips for getting the most out of a tiny student budget, creating gourmet feasts out of what you can find in your storecupboard, and advice on what kind of equipment you might need to take to uni (read: steal from the kitchen at home).Carry the flag for the vegan revolution all the way to your student halls, and once your new friends get a whiff of the amazing food you're cooking up, you're bound to find more people are willing to join the healthy-eating and cruelty-free vegan revolt. Because this book isn't just about cooking some truly delicious recipes; it's also about reducing your carbon footprint and your impact on the environment by cutting out animal products, and improving your health with a plant-based diet. And ok, yes, it is also about cooking totally yummy recipes and scoffing the lot (and with a clear conscience too!).Whether you're a committed vegan looking to branch out with some new recipe ideas, or you're just getting started on the road to veganism and want to learn the ropes of vegan cooking, this is the perfect book to add to your student bookshelf.
The Hungry Student Cookbook
A student cookbook with a difference, The Hungry Student not only gives more than 200 quick, cheap and tasty recipes that will impress all your mates, but there are also indispensable tips on everything the new student needs to know, from barbecuing tips and drinking games, to how to tackle those tricky household chores. With chapters dedicated to PhD in One Pot, Outdoor Grub, Mates for Tea, Strapped for Cash, Eat Healthy, Bachelor of Budget Bakes & Puds, Back to Basics and The Bar, there are opportunities for impromptu parties, end of the month budget creations and comfort foods for one.Each recipe has a cost breakdown to help with budgeting and detailed instructions to make them accessible to even the most novice cook. While Eat Healthy contains full nutritional information to prep your body and brain for intensive studying (and partying!)Forget the textbooks, this is the only book you'll ever need to get through your first year!
The Hungry Healthy Student Cookbook
A student cookbook with a difference, The Hungry Healthy Student offers a choice of more than 200 quick, cheap and easy recipes, meaning more money in your pocket and more time to play! All the recipes have a healthy focus which means increased brain power and more energy to enjoy student life to the full. There are also indispensable tips on healthy habits, mood boosters, free ways to get fit and takeaway alternatives.With chapters dedicated to Breakfast and Lunchbox; Healthy and Hearty; Good Grains, Beans and Pulses; Super Salads, Snacks and Sides; Make it Light and Sweet Alternatives, there are recipes whether you want food on the go, for impromptu parties, or just comfort food and delicious treats for a night in.All the recipes in this book are balanced for a healthy diet, and they each have an affordability stamp to help with budgeting, as well as detailed instructions to make them accessible to even the most novice cook.Forget the textbooks, this is the only book you'll ever need to get through your first year!
The Hungry Camper Cookbook
A camping cookbook like no other, The Hungry Camper not only gives more than 200 quick, cheap and delicious recipes that all the family will love, but also includes helpful checklists on what to bring along, how to prepare for big family meals, and invaluable camping tips for a stress-free trip. With chapters dedicated to making sure you have a hearty breakfast, making the most of a campfire with barbecue dishes, one pot simplicity and a host of salads, sides and snacks aplenty, camping food never has to be boring again.Including recipes from treacle and mustard beans, grilled sardines with salsa and goulash with caraway dumplings, to coconut dahl, hot barbecued fruit salad and creole pineapple wedges, each recipe is easy to make in a campsite for even the most novice cook, tired from a day's adventure.
The Hummingbird Bakery Cookbook
By Tarek Malouf
The number one bestseller (more than 830,000 copies sold) now updated with new recipes.From their first shop in Notting Hill's Portobello Road, The Hummingbird Bakery introduced London to the delights of American-style baking. The simple yet spectacular recipes for indulgent cupcakes, muffins, pies, cheesecakes, brownies, cakes and cookies, in this, their first and bestselling cookbook, ensured that the home cook could create some Hummingbird magic in their own kitchens too.Now Tarek Malouf and The Hummingbird Bakers have created a new edition of the book, fine-tuning their classic recipes and introducing new bakes such as:Mile-high Chocolate Salted Caramel Cake Sticky Fig and Pistachio Cupcakes Hot Cross Bun Cupcakes Chocolate Cola Cake
Hulton Getty Picture Library: Dogdays
Hulton Getty Picture Library: Smiles
Hulton Getty Picture Library: Pussycats
Hulton Getty Picture Library: Amour
Hulton Getty Picture Library: Go For It
Hugh Johnson on Wine
By Hugh Johnson
'On Wine-which brings together dozens of "articles, reviews, and introductions," from titles as various as Vogue, Decanter, The Sunday Times Wine Club newsletter Wine Times, and the journal you have in your hands, as well as snippets from Johnson's bestselling books-has many moments where the writing transcends the ostensible subject matter.'The World of Fine WineOne of the world's great authorities on wine, Hugh Johnson has been writing on the subject (among others) for almost six decades. This selection chronicles his personal take on developments that have revolutionised the industry for half a century and more.Johnson's prose describes as no one else can the endlessly fascinating characters and landscapes of the wine world. He tells of setting sail with sybarites and braving the perfect storm, he debates at length the Pleasure Principle, lip-smacks through decadent dinners, teaches and learns in Tokyo and files breathless dispatches from Beijing. He bids a poignant farewell to the loveliest vintages, decries peremptory judgement and urges the Slow Food philosophy; falls in love (again), this time with Tokaji, tells warm winter tales through a vintage port and sets out a summer picnic at the source of the Seine - all the while dryly annotating the scribbles of his younger self with contemporary marginal hindsights.This thoughtful, illuminating collection will delight not only lovers of wine, food, history and travel but also anyone who enjoys the intoxicating power of words.
Hugh Johnson's Pocket Wine Book 2019
By Hugh Johnson
Hugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet. Now in its 42nd year of publication, it has no rival as the comprehensive, up-to-the-minute annual guide. Hugh Johnson provides clear succinct facts and commentary on the wines, growers and wine regions of the whole world. He reveals which vintages to buy, which to drink and which to cellar, which growers to look for and why. Hugh Johnson's Pocket Wine Book gives clear information on grape varieties, local specialities and how to match food with wines that will bring out the best in both. This new edition also contains a special supplement on Organic, Natural and Biodynamic wines.
Hugh Johnson's Pocket Wine Book 2018
By Hugh Johnson
Hugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet. Now in its 41st year of publication, it has no rival as the comprehensive, up-to-the-minute annual guide. Hugh Johnson provides clear succinct facts and commentary on the wines, growers and wine regions of the whole world. He reveals which vintages to buy, which to drink and which to cellar, which growers to look for and why. Hugh Johnson's Pocket Wine Book gives clear information on grape varieties, local specialities and how to match food with wines that will bring out the best in both. This new edition also contains a colour supplement on Syrah and Garnacha grapes.
Hugh Johnson In The Garden
By Hugh Johnson
Tradescant's Diary, a column of garden jottings, first appeared in the RHS magazine, The Garden, in June 1975. Hugh Johnson was its author (in addition to his being Editorial Director of the magazine) and it became a monthly fixture for the RHS's committed gardeners. Hugh's writings are filled with an eclectic mixture of topical, whimsical and humorous anecdotes and are organised to follow a gardener's monthly calendar. Under the name Tradescant's Diary, a name taken from John Tradescant, gardener to Lord Cecil at Hatfield House and to King James I, who was one of the first men to introduce plants from foreign countries to his own garden, Hugh's writings appeared in The Garden from 1975-2006, in Gardens Illustrated in 2007, and in 2008 still appear as monthly blogs through his own website (www.tradsdiary.com).
Hugh Johnson's Wine Journal
By Hugh Johnson
This elegant journal includes expert advice from the world's most popular wine writer, Hugh Johnson, on topics such as grape types, vintages and pairing wine with food. It is the perfect place to record those wines you have particularly enjoyed, to compile personal tasting notes, list friends' favourites and to note the wines you drank on special occasions or with exceptional meals.
Huey Morgan's Rebel Heroes
By Huey Morgan, Huey Morgan
The defining sounds of popular music - blues, rock 'n' roll, punk, hip-hop - were shaped and driven by rebel voices: whether that was Robert Johnson and Billie Holiday in the 1920-40s, or the likes of Jimi Hendrix, Janis Joplin and Joe Strummer in the 1960s and 70s. Truly ground- and rule-breaking voices have been drowned out by pop-by-numbers acts in more recent years, and in Rebel Heroes, Huey Morgan investigates where music started to lose its soul, and why the lessons of those renegade spirits of yesteryear are still so vital. The book is steeped in Huey's love for, and knowledge of, music and is full of personal anecdotes and stories of some of the greatest musicians to have graced us with their talent.(p) 2015 Octopus Publishing Group


So I’ve been on a bread making kick lately. I finally have an “oven”… a marmite (cauldron) with sand and tomato paste cans. (The tomato paste cans elevate your baking pan and allow the heat to surround the bread)
Baking bread in village is great because we have a village boulangerie (bakery) but they don’t make bread regularly, and it’s more fun to make it yourself. Baking bread is also a great stress reliever. Last week I was baking bread on a wood fire in Africa under the stars, and if that doesn’t say Peace Corps experience I don’t know what does.
My main recipe is adapted from our “Where there is no Microwave: Peace Corps Burkina Faso Cookbook”
All amounts are approximate and may vary due to amount, temperature, and relative humidity
2 ½ cups of all purpose flour
1 teaspoon of instant yeast
1 teaspoon of honey or sugar
1 cup of luke warm water
½ teaspoon of salt
Proof yeast in water with honey/sugar until it is dissolved and bubbly. Combine dry ingredients with wet ingredients. Mix dough until it forms a ball. Knead for 5 minutes. Let rise in an oiled bowl for 1 hour. Punch down and put it in a baking pan and let rise again for 30 minutes while preheating your oven. Bake bread for 30 minutes to one hour depending on how hot your oven is until done, golden, and delicious. Voila!
Variations on a Theme
Add herbs to dough, put in a cake pan and make lots of little indentations with your fingers. Sprinkle the top of the bread with extra salt, herbs, and other goodies. Bake.
Add herbs, garlic salt, seasoned salt, and green onions to dough. Bake.
Mock Challah Bread
Braid bread and coat with egg wash. Bake


Bakebox by HC
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The Original Soufflé Cheesecake
[Soufflé] a light, airy bake dish made with stiffly beaten egg whites. This cake was inspired by the Soufflé Cheesecake that originated in Japan and is widely known as Japanese Cheesecake or Japanese Cotton Cheesecake. We have tweaked it to a version we liked more with a tinge of tanginess to balance out the creaminess of the cake. The Original Soufflé Cheesecake is made with premium ingredients sourced mainly from Japan and France. Size of the cake is 6 inches
Houjicha Soufflé Cheesecake
[Houjicha] is a Japanese green tea, distinctive because it is roasted in a porcelain pot over charcoal. Infused with the roasted aroma of the houjicha and dusted with houjicha and kinako powder to top it off, the different flavours blend in so well with the cream cheese. The Houjicha Soufflé Cheesecake is made with premium ingredients sourced mainly from Japan and France. Size of the cake is 6 inches
MSW Soufflé Cheesecake
[MSW] Mao Shan Wang, also known as Musang King is one of the most highly sought after durians. It has a rich, creamy and sweet followed by a slightly bitter note. Taking this local delicacy and incorporating it into the soufflé cheesecake - we came up with the MSW Soufflé Cheesecake. This is dedicated to the durian lovers out there. The richness of the MSW and the subtleness of the cream cheese is the perfect pairing. The MSW Soufflé Cheesecake is made with premium ingredients sourced mainly from Japan, France and locally. Size of the cake is 6 inches
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Unflavored Meal Replacement Powder
Unflavored meal replacement powder is a great option for those looking to avoid added sweeteners. This type of powder is made with natural ingredients and contains dietary fibers, vitamins, and minerals to help you stay on track with your weight loss goals.
The Best Unflavored Meal Replacement Shake
When choosing a meal replacement powder, look for one that has a close split of protein, carbs, and fats, as well as a wide array of nutrients. You’ll also want to look for a powder that has enough fiber to keep you feeling full.
The best shakes are packed with a mix of healthy nutrients, including a variety of protein sources from peas, brown rice, and other plant-based proteins, a healthy dose of nutrient-dense fats (like omega-3), and plenty of complex carbohydrates for slow energy release.
How to Incorporate Unflavored Meal Replacement Powder into Your Daily Diet
Some of these powders contain a blend of different whey proteins, like whey isolate and whey concentrate. This is an easy-to-digest protein source that won’t upset your stomach.
This meal replacement is a good choice for people who want to add a little bit of collagen to their diet, as it may aid in skin and cartilage health. It’s also a good choice for those who prefer to get their protein from dairy products.
A high-quality meal replacement powder should contain a variety of fats, including a few grams of grass-fed ghee or coconut oil. These oils are a good way to boost your energy while keeping calories low.


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Enhance the flavor and the fun of many homemade dishes with Prego® Traditional Italian Sauce (67 oz., 2 pk.).
Made from fresh, vine-ripened tomatoes, you may find that this tomato sauce can satisfy your taste buds, satiate your hunger and provide your dish with the taste that it needs to leave you full and content. The sauce also contains traditional Italian seasonings, which gives it that signature tang that many love.
Despite its rich, delicious flavor, this Italian sauce may also provide some health benefits. And unlike some alternatives, this particular sauce contains vital vitamins and minerals like calcium and potassium, which can help you reach your daily nutritional goals. Low in fat and cholesterol free, you may even be able to fit this Italian sauce into your diet regardless of how strict it is. Savor the flavor of this tasty sauce without worrying about your weight.
Campbell Soup Company, an American production company, owns Prego Italian sauce. Founded in 1869, Campbell's is currently one of the most popular food brands in the United States. As a company, they are driven to make and distribute high-quality soups, snacks and meals all around the world. Today, they're committed to making food that's affordable for everyone.
With two 67 oz. jars in one pack, this is a great choice for families, restaurants, catering companies and more. Whether you work in a restaurant or are simply trying to feed your family, a jar like this can be enormously useful.
Although there are plenty of obvious dishes that go well with tomato sauce, a jar like this can give you the chance to let your imagination run free. Instead of adding this to your spaghetti again, why not get creative? This Italian sauce can be excellent when mixed with your eggs or your favorite fish. If you haven't spread some of this sauce into a grilled cheese sandwich, then that is something you may have to try. With two massive jars of tomato sauce, you have the chance to experiment in new, innovative ways.


Contrasting Organic Rice and Conventional Rice | The Main Disparities
Put simply, organic rice is cultivated without the use of any fertilizers or pesticides, making it entirely free from chemicals. On the other hand, normal or conventional rice is grown with the aid of fertilizers and pesticides to enhance the crop’s productivity.
Main Distinctions between Organic Rice and Conventional Rice
|Organic Rice||Conventional Rice|
|Utilization of natural fertilizers such as manure, compost, neem oil, neem cakes, and green leaf compost to uphold soil health and moisture, resulting in significant health benefits.||Fertilizers, pesticides, and similar chemicals are commonly used to manage pests and diseases, stimulate plant growth, and maximize crop yields.|
|It contains a low level of arsenic.||Rice produced with the use of chemicals may exhibit elevated levels of arsenic.|
|Organically grown rice has a reduced presence of food additives.||Additives are extensively employed to improve the shelf life, visual appeal, and taste of rice.|
|It possesses abundant nutritional and functional attributes.||The health benefits are limited in quantity.|
|The quality of soil, water, and air is enhanced through eco-friendliness.||The utilization of chemicals has detrimental effects on the overall environment.|
Exploring the Distinctions: Organic Rice vs. Conventional Rice
Growing and harvesting organic rice (Importance for life and environment)
It is widely recognized that opting for naturally produced food items from organic farming is significantly beneficial for our well-being. Traditional farming practices for conventional crops often involve the extensive use of fertilizers and pesticides, which can pose risks to our health. Rice, being one such crop, falls into this category, as it has been subjected to synthetic chemical additives known to be harmful.
Conventional rice an imminent risk
However, in recent times, an increasing number of individuals across all age groups have become aware of the disparities between organically grown rice and its conventional counterpart. Moreover, they have gained insight into the long-term health consequences associated with consuming these toxic chemicals through their diet. As a result, there has been a notable shift towards organic rice varieties.
But what makes organic rice the preferred choice?
Western cultivation practices
What type of rice do Indians typically purchase? Milk, eggs, potatoes, fresh vegetables, and grains such as rice and wheat are essential food items that originate directly from fields and farms. Over the past fifty years, farming and animal rearing have witnessed a surge in the use of chemicals. Despite our expertise in organic farming since ancient times, Indians have adopted Western agricultural methods due to the influence of colonial rule, leading us astray from organic practices.
Rice is a prime example of a crop adversely affected by these questionable farming techniques. As a staple food crop, it is consumed in a wide range of varieties, making the harmful effects more prominent and widespread. In recent times, there has been significant news and speculation regarding the use of Endosulfan, a pesticide employed in rice cultivation.
Endosulfan serves to deter the population growth of locusts, which pose a significant threat to rice production. However, it has been discovered that this pesticide is carcinogenic, resulting in the deaths of both farmers and consumers. Some individuals have even experienced mutations in their cellular structure and have been born blind as a consequence. Consequently, it is unsurprising that this harmful chemical has been globally phased out by farmers and agricultural experts alike.
The Influence of Consumption and Cost In Asian countries
Despite the aforementioned concerns, many individuals continue to purchase conventional rice varieties, often due to the cost factor. Organic rice currently constitutes a small portion of the rice market, accounting for approximately 15%. However, the demand for organic rice is growing rapidly, and as this demand increases, there is a possibility of a drop in prices for organic crops.
The per capita rice consumption in rice-consuming states is estimated to be around 102 kilograms per year. This consumption level provides insight into the scale of rice consumption and allows for an assessment of the potential of the organic rice farming market in India.
Unfortunately, there are no reliable figures available regarding the proportion of total rice production that is organically grown. The majority of rice and rice products sold in supermarkets are still conventionally produced. However, it is possible to purchase organic rice in zero waste stores, supermarkets, or directly from producers in India.
In Thailand, organic rice is not commonly sold, and if it is available, it is typically found in trendy shops located in downtown Bangkok. It is often vacuum-sealed and priced at approximately twice the cost of “normal” or conventional rice. A similar situation can be observed in India, where most organic rice produced in Bangkok is exported. While we do not have information on other Asian markets, it is likely that the scenario is quite similar in those regions as well.
Contrasting Organic and Conventional Rice Cultivation A financial challenge
The Historical Background Conventional rice cultivation refers to the prevailing farming practices that have become the norm. In India, there has been a longstanding preference for using pesticides and fertilizers to ensure a satisfactory yield. Given the financial challenges faced by farmers and the agricultural sector in India, avoiding any reduction in the quantity of produce is of utmost importance.
This financial pressure is the primary driver behind the use of synthetic additives, as they help safeguard the crop against any setbacks. However, as previously mentioned, times are changing, and the organic produce market is gaining traction in India.
The Role of Hybrid Varieties Hybrid rice varieties predominantly dominate conventional rice cultivation. These hybrids are known for their high yield potential and, at times, their resistance to pests. However, when using hybrid seeds, it becomes impossible to save a portion of the harvest for the subsequent sowing cycle.
If hybrid seeds are replanted, an assortment of plants or weeds will grow alongside the rice crop. This compels farmers to purchase pesticides and fertilizers from these companies, in addition to buying seeds. In contrast, genetic engineering is prohibited in organic farming, thereby mitigating weed-related concerns.
The Presence of Genetically Modified Rice Varieties and Arsenic
The Impact of Genetic Modification The cultivation of genetically modified rice varieties has revealed the presence of traces of mineral oil in whole-grain rice, particularly in sacks of genetically produced rice (referred to as conventional hybrid varieties). This occurrence can be attributed to inadequate packaging practices.
The Role of Arsenic Rice has the ability to absorb arsenic from the soil. Despite the existence of strict limits on arsenic levels in rice in India since 2017, adherence to these limits is often lax due to lenient food regulations. However, this issue can be managed by simply washing rice before cooking, as this process helps reduce arsenic content. It is advised not to use the swelling method when preparing conventional rice. Additionally, if this rice variety is not consumed excessively, there are typically no significant health risks associated with it.
Contrasting Cultivation Methods: Organic Rice vs. Conventional Rice
Dry Cultivation in Organic Rice Farming
In organic rice cultivation in India, there is a greater prevalence of dry cultivation methods compared to the traditional wet cultivation. The conventional approach typically involves the use of substantial amounts of water. Conversely, organic farming prioritizes dry cultivation methods, which often result in lower yields. However, from a sustainability standpoint, the dry cultivation method employed in organic farming offers significant advantages, particularly in regions with limited rainfall.
Water Consumption and Supply
Under normal circumstances, it takes approximately 3000 to 5000 liters of water to grow one kilogram of rice, leading to a strain on local water resources. In tropical and subtropical regions, monsoon rainfall is typically relied upon for rice cultivation.
Enhancing Biodiversity through Organic Farming
Organic farming plays a vital role in promoting biodiversity within ecosystems, particularly in rice cultivation. Unlike conventional methods that employ chemical inputs, organic farming creates favorable conditions for various animals and plants to thrive in flooded rice fields. By eschewing the use of fertilizers, pesticides, and insecticides, which pose a threat to the delicate web of life crucial for plant well-being, organic farming stands as a beacon of biodiversity.
In Japan, on Hokkaido Island, a cultivation system embraces the practice of flooding rice fields after the harvest season. This deliberate action provides a conducive habitat for worms and diverse aquatic organisms. The positive consequences of this approach are subsequently witnessed in the following rice season, where the effects contribute to a flourishing ecosystem.
Switzerland has also embarked on a similar project to boost biodiversity. Through multiple field trials, it has been demonstrated that wet rice fields serve as a sanctuary for endangered animal species, such as rare dragonflies. This successful endeavor highlights the profound potential of organic farming to create sanctuaries and foster the survival of vulnerable creatures.
The production of methane and its impact on the greenhouse effect
Greenhouse gases, such as CO2, are emitted during the production of rice. Conventional rice production methods contribute significantly higher levels of CO2 emissions. Nevertheless, adopting more sustainable cultivation techniques, like dry cultivation in organic farming, can play a crucial role in mitigating methane production.
The use of synthetic pesticides is prevalent in both conventional rice farming and Sustainable Rice Platform (SRP) cultivation. However, it is important to note that these pesticides have adverse effects on the environment, as mentioned earlier.
Pesticides commonly utilized in conventional and rice farming methods:
- Tricyclazol: An anti-fungal agent that is not authorized for use in the European Union.
- Carbendazim: An anti-fungal agent that is no longer permitted in the EU. Carbendazim has the potential to cause genetic defects and negatively impact fertility and unborn life.
- Thiamethoxam: An insect-repellent neonicotinoid known to have significant adverse effects on bees. The EU has implemented specific regulations since 2013 regarding the use of neonicotinoids, but a complete ban has not been imposed.
- Isioprothiolan: A fungicide primarily employed in rice cultivation, lacking approval in the EU.
- Phosphane or phosphine: A fumigant employed to eliminate storage pests after harvesting. Inhalation of phosphane poses substantial health hazards, and even low concentrations can harm aquatic organisms. Its usage remains permitted in the EU. However, this gas decomposes during storage, eliminating the associated risk to human health.
- Methyl bromide or bromomethane: A fumigant employed for controlling storage pests. It is banned in the EU due to its toxicity and detrimental effects on the nervous system, aquatic organisms, and the ozone layer. However, it is still permissible in rice-producing countries like India, Pakistan, and the USA (outside of rice cultivation).
- Aflatoxin B1: Produced by molds rather than pesticides, this mycotoxin arises when stored grains are excessively moist. Aflatoxin B1 can have adverse health effects.
You can also read: Organic Food


Since the recipe for my Sweet Potato Cornbread was such a big hit, I thought I’d post the recipe for my Sweet Potato Biscuits. These sweet buttery biscuits are a great alternative to the usual dinner rolls and perfect for breakfast or brunch as well. You can even save some time by making them in advance.
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2 cups of self-rising flour
3 tablespoons of brown sugar
¼ teaspoon of cinnamon
1/8 teaspoon of nutmeg
¼ cup of butter
3 tablespoons of vegetable shortening
1 cup mashed sweet potatoes (about 1-2 sweet potatoes, depending on size)
6 tablespoons of milk
2 tablespoons of butter, melted
1. Preheat oven to 400 degrees.
2. Combine the flour, sugar, cinnamon and nutmeg in a bowl.
3. Cut in the ¼ cup of butter and the shortening with a pastry blender or a fork until the mixture is crumbly.
4. Add mashed sweet potato and milk, stirring just until dry ingredients are moistened.
5. Sprinkle a bit of flour onto a flat surface. Turn the dough out onto the floured surface and knead just a few times. If the dough is sticking to the surface, add a bit more flour.
6. Use a rolling pin to roll the dough out to ½ inch thickness, then cut with a biscuit cutter or the mouth of a round glass. Add a bit of flour to the rolling pin or biscuit cutter when needed to keep the dough from sticking.
7. Place the biscuits on an ungreased cookie sheet and brush with melted butter.
8. Bake for 12 minutes. They don’t really brown on top, so check the bottom to make sure they are brown. Brush with butter and serve hot.
Recipe yields about 15-18 biscuits. If you would like to make your biscuits in advance, follow steps 2-7 above. Place the cookie sheet in the freezer for about 30 minutes or until biscuits are frozen. Use a spatula to remove the biscuits from the cookie sheet. Place in a freezer bag, making sure to press all of the air out of the bag before sealing. Just pop them in the oven on a cookie sheet right before you are ready to serve.


What could be better than a delicious meal that tastes like homemade and ready in 3–5 minutes? Made with the finest quality ingredients, these stunning European-inspired dumplings are perfect as a main course, snack or appetizer. Sweet and tempting little nuggets are what frozen food is all about.
Vegan, Low Fat, No Cholesterol, Made with Fresh Strawberry
Ingredients: Strawberries, Enriched Wheat Four, Water, Sugar, Corn Starch, Canola Oil, Salt.
May contain: Eggs, Milk, Fish or Shellfish, Soy, Nuts, Mustard, Sesame seed.
Fresh. Natural. Ingredients.
Our delicious dumplings are made with love, but it’s the ingredients inside our perogies that make them so special.


The Broil King BBQ Theatre allows visitors the chance to cook a long with an expert chef in this interactive experience. The experience is completely free of charge, however spaces are limited so it is advisable to reserve your space in advance.
Bookings of 2 will share a workstation and cook one dish. Children aged 13+ can participate in some classes - check the timetable before booking.
Bookings of 2 will cook together on a workstation.
About the Broil King BBQ Master Classes
Sign up to become a master of the grill with our Broil King BBQ Masterclasses
With four sessions each day you get expert tuition on how to make the most from your BBQ. Cooking using the latest Broil King BBQ technology, the classes are designed to take the most inexperienced beginners or the expert griller and offer them some great tips and advice on how to create the perfect gourmet feast. It’s free and great fun!
From a three course roast dinner to a vegetarian delight to a simple burger – our aim is to demonstrate the versatility and fun that you can have without being chained to the kitchen. Simply sign up to the class that takes your fancy – feel free to bring the whole family.
Built for Great Barbecue Flavour
Every Broil King® gas barbecue is built to provide unparalleled cooking versatility. No matter what model you choose, the legendary Broil King® cooking system gives you the ability to cook almost anything on your barbecue in any style you desire. You can sear steaks to perfection, rotisserie cook poultry or roasts and even bake elaborate desserts. Every part of the cooking system is designed and engineered for a specific purpose. When combined, the results are simply spectacular. There's no mistaking the Great Flavour you get with Broil King®.
Features are subject to change at the organisers discretion.


Watch Food Luck (2021) using Stremio
This is a masterpiece, Food Luck is a timeless masterpiece... I watched many movies in my life, over 10k in total... Food Luck is a great movie and there is no doubt. It wasn't easy to leave the cinema, when I saw it first time. The directing by Jimon Terakado was just magnificent. I had the honor of watching the wonderful show from Jimon Terakado last time. Now sit down and watch, I'm 100% sure, you won't be disappointed.
Yoshito Sato grew up with his mother Yasue after his father passed away. His mother ran a yakiniku (grilled meat) restaurant that his father had left behind. Yoshito enjoyed eating his mothers cooking and their restaurant was loved by many people. Things changed after popular food critic Tatsuya Furuyama published false statements about their yakiniku restaurant. Due..
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Fast Food nostalgists and bun taco enthusiasts can celebrate, Naugles Tacos and Burgers opened a new location in Artesia.
The revived Cal-Mex chain which dotted the Southland in the 1970s and 1980s has opened a third permanent location at 11732 Artesia Boulevard in Artesia, according to the company’s Facebook page, and will operate on soft-opening hours until an upcoming grand opening.
Brought back after a 20-year hiatus, Naugles was revived by food writer Christian Ziebarth after the United States Patent and Trademark Office ruled in 2015 that parent company Del Taco forfeited the trademark due to decades of non-use.
Artesia’s menu features old favorites like the bun taco–essentially a sloppy joe with taco-seasoned ground beef–crispy hard shell tacos and cheese burritos, and the Naugleburger, featuring Monterey jack cheese and the store’s signature white sauce.
Ziebarth and partners say they’ve painstakingly recreated the recipes of the uniquely California cuisine, but the jury is still out on whether they’ve captured the magic of the late 1980s when Señor Naugles–an apparently immortal figure dressed with a serape and sombrero but of questionable Latin ancestry–would remind TV viewers that his tacos have tomatoes and recount serving up fajitas at the Battle of the Alamo.
The Artesia location was formerly occupied by Tacos El Tio and joins new Naugles locations in Fountain Valley and Stanton. Last year, Naugles closed a concession stand location at the Waterfront Hilton in Huntington Beach after a five-year stint.
Founded in 1970 by Dick Naugle, the company was purchased by Denny’s founder Harold Butler in 1971 when the chain consisted of only three restaurants in Riverside County, according to the Los Angeles Times. The brand would peak in the 1980s with over 200 locations and with outposts stretching as far east as New York and Florida.
Amid declining sales and store closures, restaurant magnate Anwar Soliman purchased Naugles and competitor Del Taco in 1988, combining the former rivals’ 373 locations to create the nation’s second-largest Mexican fast-food chain behind–but still dwarfed by–Taco Bell. The chains were consolidated under the Del Taco banner and the last original Naugles closed its doors in 1995.
Naugles’s Artesia location is open Wednesday through Sunday, from 9 AM to 9 PM. Come for the mid-century taco stand chic, stay for the reasonably priced bean and cheese burrito with choice of green or red sauce.


Paste and Plum Varieties for 2016
Ernie’s Plump (80 days) An Italian saucer tomato that cooks down to the reddest, richest, most flavourful sauce ever! But just as delicious straight out of the garden. 8-12 oz fruits are a most unique shape: “plump” double pears with a tiny blossom scar. Extreme producer. A very popular plum type.
Federle (85 days)A long narrow paste tomato with very few seeds that does extremely well in drought conditions. Rich and full tasting, it is one of our staple tomatoes for sauces, salsas and canning. Indeterminate.
Gilbertie Paste (85 days) A long, narrow paste tomato with thick meaty flesh that is perfect for sauces, salsas, canning and grilling. Full rich taste. A favourite in our garden. Indeterminate.
Kenosha (80 days) Red paste type fruit, 6-8 oz. High yield with outstanding excellent flavour, very meaty with few seeds. Ind.
Orange Banana (85 days) An abundance of 3”-4” paste tomatoes that have an incredible tangy sweetness. We eat these fresh, and use them for sauces and salsas. They also keep well, and ripen well the house. Green tomatoes harvested at last frost will ripen in the house until December! Indeterminate.
Napoli (80 days) Red, plum “Roma” type great for sauces. Solid, thick walled and flavourful. 2 oz pear shaped tangy fruits in abundance. Det.
Polish Linguisa (73 days) Polish immigrants brought this variety to New York in the late 1800s. Regular leaf vigorous plants that yield 10 oz. 2″ diameter sausage shaped fruit that are bright red, meaty and very sweet for a paste tomato. Good for sauces, salads, fresh eating, drying or freezing. Will produce until frost. Indeterminate.
Rocky (75 days) An incredibly large paste tomato, each meaty fruit growing to 6” long. Full flavoured, they are perfect for sauces, but delicious enough to eat fresh. Ind.
Roma (75 days) Long renowned for delicious sauces and pastes, the classic Roma tomato has a heavy yield, meaty flesh with few seeds, and excellent taste and texture. Compact vines. Det.
San Marzano (78 days) This Italian heirloom traced back to the 1700s is perhaps the best known paste tomato in the Italian community. A compact and prolific producer of bright red, 3 inch fruit over a long season, this plum type tomato has heavy walls with few seed so it’s great for tomato sauce. The San Marzano tomato is reputed to be the only tomato that can be used for sauce on a true Neapolitan pizza. Indeterminate.


Banana Sesame Spring Roll - another recipe learned from the Taiwanese TV programme, "Healthy Eating Indeed!".
The roll was, to my surprise, amazingly delicious, so much so that even my Indian and European friends are demanding more of it!
Best of all, it repairs weak and sensitive scalps and is low-cal and healthy! Takes you less than 5 minutes to make!
Banana Sesame Spring Roll
蜂蜜/ 糖 1大匙
1 tbsp white sesame seed
1 tbsp black sesame seed OR poppy seed
2 tbsp cashew nuts
1 tbsp honey/ sugar
3-6 small-sized bananas, peeled and halved
6 sheets of spring roll
1. Put poppy seed, white sesame seed, cashew nuts and honey/ sugar into a blender and blend it until resembling a texture of grounded powder.
N.B. In the case of over-blending, the nuts might emit oil and form a non-powdery texture
2. Place the cut-up banana together with the seeds & nuts mixture into a sheet of spring roll, and roll it up
3. Cut the roll in half and serve


Advice for keeping to a low-fat diet also played directly into food companies’ sweet spot of biscuits, cereals and confectionery; when people eat less fat, they are hungry for something else. Indeed, as recently as 1995 the AHA itself recommended snacks of “low-fat cookies, low-fat crackers…hard candy, gum drops, sugar, syrup, honey” and other carbohydrate-laden foods. Americans consumed nearly 25% more carbohydrates in 2000 than they had in 1971.
Yet even now, with more attention devoted to the dangers posed by sugar, saturated fat remains maligned. “It seems now that what sustains it,” argues Ms Teicholz, “is not so much science as generations of bias and habit.”
The article is in essence a summary of Nina Teicholz’s new book The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet (which I have added to my Amazon Wish List for Kindle Books. Hint hint.) It’s got some solid information though, and—I keep saying this—I’m just glad to see large publications finally talking about this stuff.


ALBEMARLE COUNTY FOOD AND BEVERAGE TAX
Effective January 1, 1998 a tax was levied on the purchase of all prepared food and beverages sold in the County of Albemarle. The Food and Beverage tax is 4% of the total cost.
The Food and Beverage tax is due to the County of Albemarle no later than the 20th day of the following month. Payment booklets may be obtained from the Business License department in the County Office Building. There is a 3% discount for those who make payments by the 20th of each month. There is a 10% penalty or $10.00 which ever is greater for any late payment.
Establishments that will be responsible for collecting Food and Beverage tax are:
||Grocery Store Deli
Definitions you may need to know:
Food - any and all edible refreshments or nourishment, liquid or otherwise, purchased in or from a restaurant or from a caterer, except snack foods.
Beverage - any alcoholic beverages defined in Section 4.(2) of the Code of Albemarle and non-alcoholic beverages, any of which are served as part of a meal.
Snack food - chewing gum, candy, popcorn, unopened soft drinks, peanuts, unopened bags of chips, cookies, doughnuts, nabs, etc.
Caterer - a person who furnishes food on the premises of another for compensation.
Restaurant - any place where food is prepared for service to the public whether on or off the premises, any place where food is served to the public, or any place or operation that prepares or stores food for distribution to persons of the same business operation or of a related business operation for service to the public.
There are exemptions to the Food and Beverage tax:
- All snack foods (including vending machines).
- Food furnished by restaurants to employees as part of their compensation when no charge is made to the employee.
- Food sold by non-profit day care centers, public or private elementary or secondary schools, or food sold by any college or university to its students or employees.
- Food for use or consumption by the Commonwealth or any political subdivision.
- Food furnished by a hospital, medical clinic, convalescent home, nursing home, home for the aged, infirm or handicapped, or other extended care facility to patients or residents thereof.
- Food furnished by a non-profit charitable organization to elderly, infirm, handicapped, or needy persons in their homes or at central locations.
- Food sold by non-profit, educational, charitable, or benevolent organizations on an occasional basis as a fundraising activity or food sold by a church or religious body on an occasional basis.
- Any other sale of food that is exempt from taxation under the Virginia Retail Sales and Use Tax Act, or administrative rules and regulations issued pursuant thereto.
Any further questions or concerns, please contact (434) 296-5852.


Diabetes is well-being that can target anybody paying little mind to mature. Knowing how to forestall diabetes early can assist with lessening unfortunate things to do and ways of life.
The victim isn’t generally mindful of this non-transferable sickness.
Diabetes is likewise generally recorded as the main 10 reasons for death on the planet. Diabetes is as yet showing a rising pattern.
Instructions to Prevent Diabetes
Discussing how to forestall diabetes implies discussing type 2 diabetes because by and large, in quality food varieties, type 1 diabetes is brought about by an issue with the victim’s insusceptible framework.
Various ways should be possible to forestall diabetes, all of which focus on controlling the way of life. Here are basic ways of forestalling diabetes:
One of the familiar ways of forestalling diabetes is to take more time to consistently work out. Practice no less than 2.5 hours a week can be begun to become accustomed.
You can pick your favored day-to-day workout, like running or cycling. As well as forestalling diabetes, customary activity can likewise keep an individual’s mindset.
2. Decrease Fat and Carbohydrate Consumption
Decreasing the deficiency of immersed and trans fats can assist an individual with lessening the gamble of diabetes.
Sugars with overabundance segments ought to likewise be stayed away from. You can change the piece of starches in your eating regimen and supplant them with protein-rich food varieties.
3. Eat Fruits and Vegetables
As a substitute for consuming fat and starches, one method for forestalling diabetes is to eat leafy foods.
The utilization of leafy foods is great for keeping an individual’s glucose levels with the goal that it can keep the individual from the gamble of creating diabetes. Do this propensity almost immediately.
4. Weight Control
Attempt your weight is as yet in the class of ideal and solid eating regimen and ordinary activity.
Food sources and Drinks to Avoid
The best method for forestalling diabetes is to control the dietary substance that enters our bodies. Here are a few food varieties you ought to stay away from:
1. Drinks with Artificial Sweeteners
Sweet beverages are a terrible decision for diabetics. Sorts of beverages, for example, bundled soft drinks are thought of as risky for the degree of sugar levels in the body.
2. Frozen Food (Frozen Food)
Trans fats or normally called fake terrible fats are generally found in margarine, jam, half and half, and frozen food varieties.
Frozen food makers blend trans fat substances in these food varieties to expand the timeframe of realistic usability of the item.
Eating food sources that contain trans fats doesn’t straightforwardly raise glucose, yet trans fats can set off aggravation and insulin obstruction, and lower levels of good cholesterol (HDL).
3. Bread, Rice, and Pasta
Non-wheat bread, rice, and pasta are high-carb food sources. This sort of food has been given to further develop glucose levels. This isn’t great for individuals with type 1 or type 2 diabetes.
Diabetics are prompted not to consume bread, rice, and pasta. They can supplant every one of the three food sources with food sources that are high in Malegra Gold 100 mg to slow the assimilation of sugar into the circulation system.
4. Bundled Snacks
Bundled snacks are not a decent nibble to eat for individuals with diabetes. These food sources have a great deal of flour structure and the absence of supplements, like rolls and bundled wafers.
Even though there are effectively edible starches, a few bundled tidbits can rapidly raise glucose.
The quintessence of forestalling these risky infections is to control the way of life and food consumption in the body.
5. Pungent Food
Salt is an enhancing fixing that ought to stay away from diabetics. Pungent food varieties fundamentally contain salt in them. Pungent food varieties can increment pulse in the body.
Keep away from Excess Sugar and Salt
As well as autonomously picking food admission, diabetics ought to likewise counsel a specialist or nutritionist. For a diabetic eating routine, food decisions and everyday admission are vital.
Quality food varieties for diabetics are food sources that are low in sugar and carbs. Salt is likewise a scourge for diabetics.
For that, however much as could reasonably be expected, focus on the zest content in your food and keep away from the overabundance of sugar and salt substances.
More site: crazymyths.com


Registered students of Berwyn North School District 98 will be able to pick-up breakfast and lunch at any school in the district starting Monday, August 24 with stating their full name.
Breakfast will be available from 7:00 A.M. until 9:00 A.M.
Lunch will be available from 11:00 A.M. until 1 P.M.
UPDATE: Meals will continue to be available at each school; Havlicek, Jefferson, Lincoln and Prairie Oak from 7:00am -9:00am and 11:00am - 1:00pm.
However, starting Monday, November 30th, Berwyn North School District 98 will also have a curbside pick up for breakfast and lunch meals. Meals will be distributed at the back of the bus as we practice social distancing along with face masks. Please click on the following link for locations and times: Curbside Pickup Flyer
Summer 2021 Curbside Pick Up
Summer Breakfast and Lunch Programs 2021
For the summer school session beginning on Monday, June 7th, meals will continue to be available from 8:30 a.m. to 11:00 a.m. at Lincoln Middle School and Prairie Oak from Monday through Thursday until July 8th. Our buses will continue to drop off meals for the following times and locations.


Hello Everyone! We are a highly motivated group of people who loves creating new ideas and making them come to life! We specialize in all deep fried dessert and vegetables. We have created our batters to be second to none and that is the main reason for setting us apart from others. For 17 years we have been creating new ways to bring excitement to various fairs, rodeo & stock shows, balloon festivals and various other events around the country. We look forward to bringing our excitement to a venue near you and even right to the comforts of your own home.
In 2019 at the Hunt County Fair we were featured in an episode of Carnival Eats on the Food Channel. Host Noah Cappe was floored with our deep fried bacon wrapped cheesecake with blueberry compote topping. He told us and his staff that it was probably one of his favorite desserts of the show. We were very grateful for the opportunity.
Our mission is to continue to thrive and create foods that make people say WOW and always give Excellent customer service.


Cook Time: 30 min.
1 1/2 lbs. baby red potatoes, quartered
1 T. olive oil
4 medium skinless boneless chicken breast halves, cut into bite size pieces
1/2 t. salt, divided
1/4 t. black pepper, divided
5 oz. carrots, cut into 2" x 1/4" pieces
1 c. chicken broth
1/4 c. heavy whipping cream
1/2 t. dried tarragon, crumbled
1 c. frozen peas, thawed
1 T. butter
In 5 qt. Dutch oven, place potatoes with water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer until tender, about 12 minutes.
Meanwhile, in nonstick 12" skillet, heat oil over medium-high heat until very hot. Add chicken and sprinkle with 1/4 t. salt and 1/8 t. pepper; cook 6 minutes, stirring occasionally. Then cover and reduce heat to medium, cooking until no longer pink, about 8 minutes. Transfer chicken somewhere to keep warm (such as a plate and then cover with foil).
To that same skillet, add carrots, broth, cream and dried tarragon; cover and cook over medium-high heat until carrots are tender, about 5 minutes. Remove skillet from heat and stir in peas.
Coarsely mash potatoes with butter and remaining salt and pepper. Spoon potatoes onto platter; top with chicken and veggie mixture. Garnish with tarragon.
Supposedly something like 450 calories per serving and 40 g of protein for you prego peoples. To make it leaner, cut the cream and increase the broth by 1/4 c.


Suhoor, or Sehri, is the pre-dawn meal that many Muslims eat before keeping their fasts.
It was narrated that Anas ibn Maalik (may Allah be pleased with him) said: The Prophet (peace and blessings of Allah be upon him) said: “Eat suhoor, for in suhoor there is blessing.”
-Narrated by al-Bukhaari, 1923; Muslim, 1095.
These blessings include the following:
1 – Suhoor or Sehri gives strength for worship and helps one to obey Allah during the day by praying, reading Qur’aan and remembering Allah (dhikr). One who is hungry may become lazy in worship just as he may become lazy in his daily work. Suhoor also kicks starts your metabolism and helps your body perform its daily tasks such as digestion.
2 – The one who eats suhoor will be encouraged to fast more, because fasting is less difficult for the one who eats suhoor. Fasting without having something in advance makes a person feel as if they have been ‘starving’ or unable to eat anything at all. Having suhoor will give you a boost of morale and push you into your ibadaat.
3 – By eating suhoor one differs from the people of the Book. The muslim is required to avoid imitating them.
The Prophet (peace and blessings of Allah be upon him) said: “The difference between our fasting and the fasting of the people of the Book is eating suhoor.”
Many religions that have a ‘fast’ prescribed to them do not apply the concept of suhoor.
4 – Another blessing of suhoor is praying Fajr in congregation, at the proper time. Many people will make the effort to have something to eat for suhoor and they will stay up until Fajr time. Praying Fajr on time has so many benefits!
Growing up my mother used to make us a traditional Indian breakfast consisting of paratha (whole wheat flat bread) and some sort of meat dish. I’ve always been a bit uncomfortable eating such a heavy meal as it causes my body to become lethargic. Instead, I’ve been keeping my suhoor light and consisting of mostly fresh foods that will help me get through my long days of fasting.
One top of these meals, I always make sure to drink lots of water and have a glass of milk in the morning. I avoid caffeinated drinks as they make me feel even more tired and dehydrated throughout the fasting days.
A few of my favorite Suhoor meals consist of the following:
1. Greek Yogurt parfait
I layer Chobani Greek Yogurt plain, strawberries, and bananas with a little bit of honey and granola sprinkled on top. The Greek yogurt provides a good amount of protein (17 grams for 100 calories!) while the fruits give me the early morning carbohydrates that I need to keep me going.
2. Sprouted bread with Eggs and turkey strips
I’m a huge egg fan. One egg packs 6 grams of protein and 70 calories. And of course, I add a little bit of ketchup, a cup of fresh fruit, and some turkey strips to complete this meal.
3. Oatmeal with nuts and raisins
Growing up, I was never a fan of oatmeal. I thought the texture was too mushy and the taste was so bland. Once I started working, I needed something I could easily make at my desk with some hot water.
I simply take a cup of oatmeal, microwave it with some water or if I want it creamier, milk. Then I’ll top it with some walnut, pecans, raisins and banana slices. A little drizzle of honey and a sprinkle of flax seed ( powdered or whole) completes the dish.
This keeps me full all day.


Our Madagascar Cloves are characterized by their intense aroma, warm and slightly sweet notes, and deep flavors. Each clove is carefully selected to ensure only the finest quality makes its way to your kitchen.
Grind our Madagascar Cloves to release their flavorful oils and add them to a variety of dishes. Whether used in savory recipes like stews, sauces, or marinades, or in sweet treats like baked goods and desserts, these cloves will infuse your creations with a unique and irresistible taste.
Not only do our Madagascar Cloves offer exceptional flavor, but they also possess potential health benefits. Packed with antioxidants and beneficial compounds, they can contribute to your overall well-being.
- Address: Antananarivo, Madagascar, 101


When the world's largest big box wholesaler ran into community resistance in developing a store in upper
Westchester, New York, it retained Primavera to communicate the benefits of its development to the area.
This was an integrated program utilizing traditional and social media, as well as an intense community and
governmental relations program.
is one of the premier shopping center developers in the New York-New Jersey-Connecticut area. As the
developer of the Costco project, Breslin also engaged Primavera to represent its interests in the community.
This company recently introduced a new fish to America, a barramundi fish born in Australia and raised
in the largest indoor aquaculture facility in the world, located in Western Massachusetts. Primavera
was selected to introduce and position the product through editorial placement and advertising featuring
celebrity chef endorsements.
The Restaurant Futurists.
A communications platform created and produced by Primavera in partnership with Food Arts Magazine, this
event utilizes top industry practitioners to project upcoming challenges and opportunities for success.
Presented each year at The International Hotel/Motel & Restaurant Show at the Jacob Javits Convention
The Gourmet Housewares Show
selected Primavera Public Relations to create a Celebrity Chefs Program to position the show more
International Food & Lifestyles Media Conference
is a successful example of our capability
in producing quality marketing platforms. For a period of 10 years in the late 80s and 90s, more than
150 food and beverage manufacturers, commodity groups and associations partnered with Primavera to
create a major communications vehicle directed to the public and foodservice industry.
The Italian Trade Commission first engaged our services to represent all Italian table wines just days before a methanol tainting crisis struck in Italy. Suddenly we were engaged in crisis management, rather than the product publicity program as originally planned. Having contained that situation, we created special events to marry Italian wines to international cuisine nationwide.
Ruth's Chris Steak House / The Steak House Gang. Primavera was engaged by this upscale restaurant company in 1987, helping to enhance its public image and generating publicity and a customer relations program as it grew from 17 to 70 units by 1998. The creation in 1994 of a major promotional concept, The Steak House Gang, resulted in the first customer relations/customer building program for a major upscale restaurant. Its media exposure helped foster the concepts "The Return to Beef" and "Steak House Mania." Working with the Beef Industry Council, the program played a significant role in increased consumption of beef for the first time in 15 years.
Philip Morris USA. In the mid-90s when there was significant contention among restaurateurs, city councils and the tobacco industry about smoking regulations in restaurants, Primavera Public Relations was retained to consult on the Restaurant Accommodation Program created by Philip Morris. Its purpose was to train restaurant management and staff to accommodate the preferences of non-smokers and smokers in a way that would be acceptable to both groups.
Marie Callender's Restaurants.
One of the nation's largest family dining multi-unit restaurants, with 170 units in the West
and Southwestern states, Marie Callender's turned to Primavera/The Culinarians to research
its positioning, analyze its future marketing, operational and marketing strategies and make
recommendations to management to reposition it for a younger market.
Kraft General Foods. Among several projects, we helped introduce Boboli to the foodservice industry. We have also conducted very successful national recipe contests for Kraft, from announcement to final judging and awards presentation, and have created programs promoting new uses for Jell-0.
Ortega Mexican Foods. Over a three-year period, we helped fire the Mexican/Southwest craze by creating a "traveling" educational program for the industry that communicated the commercial message of the client. We mounted an unprecedented "on-the-road" professional culinary program nationwide, conducting demonstrations and tastings featuring Ortega's products.
Heublein Wines. Our firm created and implemented a national program through which independent restaurants and national chains could establish an ongoing wine training and merchandising program to increase wine sales and restaurant profits.
Hallmark /The Heartland Market, a complex of retail and foodservice facilities in Hallmark's Crown Center in Kansas City, Missouri, was introduced to its community by our firm through a series of food events, utilizing the talents of nationally-renowned chefs.
Peekskill Farmers Market & Artists District. Locally in Westchester, New York, Primavera has been engaged to help boast offerings for community participation.
Marketing Programs and Cooperatives with MANY FAMOUS RESTAURANTS, RESTAURANT CHAINS, HOTELS,
CULINARY SCHOOLS, FOOD & BEVERAGE COMPANIES and CONFERENCES.
Restaurants have included: Alfredo of Rome, The 95th in Chicago, The American Restaurant at Hallmark Center, Bice, Brennan’s, Commander’s Palace, Delmonico’s, Gilbert Robinson, Manhattan Ocean Club, Marie Callender’s, Ruth’s Chris Steak House, Salute!, Sbarro, Smith & Wollensky, and many others.
Food & beverage companies have included: Kraft, Heublein, Ortega Mexican Foods, Nabisco, and the Wines and Olive Oils of Italy.
Among culinary schools represented have been Johnson & Wales University and the New York Restaurant School.
Projects with hotels have included Marriott, Omni and Westin.
And conferences created by Primavera included: The Symposium on American Cuisine, The Festival of Southwest Cookery, The Restaurant Futurists and the International Food & Lifestyles Media Conference.


GrabFood Voucher in Indonesia
Ordering your meals via Grab Food is made easier with the GrabFood Voucher, which you can get from the OffGamers store! Redeem this code for your Grab Food app during checkout, and you can enjoy the benefits of your gift card when getting food via Grab!
Buy your gift voucher from OffGamers today and enjoy cheap prices, instant delivery for digital items, and secure payment processing for your transactions on our site.
About GrabFood Delivery
One of Grab’s primary services, Grab Food is a food delivery service that allows its users and customers to order meals from a variety of partnered restaurants and dining establishments in Indonesia. From fast food meals to specialty dishes, Indonesian specialties, and more, Grab Food will satisfy your hunger and cravings in the quickest and easiest way possible.
Items that you order via Grab Food delivery can range from local fare dishes to restaurant dishes, and are delivered to your door by trusted Grab partnered drivers that ensure your meal is safely sent to you as if it had just come out of the kitchen.
Grab Food also supports several ways you can pay for your items, like with standard payment methods, or by Cash-on-Delivery or their exclusive GrabPay e-wallet that also allows you to receive bonuses and perks by ordering through their service.
Don’t miss out on the great convenience of Grab Food and order your meals hassle-free today!
OffGamers Payment Options for Grab Food Kode Voucher Indonesia
Credit cards, debit cards, e-wallets, online banking services, and several other widely used payment options for online purchases are available for use at the OffGamers online store, and are accessible to a wide majority of countries and currencies worldwide.
If you’re from Indonesia, you might prefer options such as Visa, Mastercard, PayPal, Doku Wallet, Linkaja, Danamon Online, CIMB Clicks, Dana Wallet, or Ovo.
You can also go over to This Page
to view more information about payment options in your region.
Frequently Asked Questions about GrabFood Gift Card in Indonesia
How to redeem Grab Food Gift Card?
1. On the Grab app under the Food section, select your desired food items and proceed to checkout.
2. Tap ‘Offers’ and type in your gift code in the provided blank.
3. Complete your order process. Your GrabFood voucher will then be automatically applied to your purchase.
How to buy GrabFood Voucher?
You can purchase a GrabFood Voucher from OffGamers by going to the Grab Gift Card product page and selecting Grab Food Gift Card (ID), and then selecting the denomination you’d like to purchase. Once you’ve proceeded to checkout and confirmed your purchase, your voucher will then be delivered to your email address as soon as payment is verified via instant delivery.
Can I use multiple Grab Food vouchers?
Unfortunately, you can only use one GrabFood voucher per transaction.
Does the gift card expire?
Your gift card will be available for use within 180 days from the date of purchase. Please redeem your gift card at your earliest convenience to avoid any potential issues from arising.


Uncorked Northwest Wine Tours 9755 SW Killarney Lane Tualatin, Oregón 97062 Estados Unidos Tel.: 503-705-9200 URL: http://www.uncorkednw.com Correo electrónico: firstname.lastname@example.org We specialize in small groups and customized itineraries. Our concierge service will pamper you and allow you to relax and enjoy the beauty of the region as you are chauffered in our HybridHighlander to wineries chosen specifically for you. Let us show you why we are so passionate about Northwest wine!
Tualatin Farmers Market Tualatin Commons 8325 SW Nyberg St Tualatin, Oregón 97062 Estados Unidos Tel.: 503-333-9192 URL: http://www.tualatinfarmersmarket.com Join us on Friday evenings from 4-8 PM, mid-June through September on the Lake of the Commons downtown.Fresh. Local. Easy. Fun!Come shop, meet friends, get dinner from our vendors and enjoy weekly live music.
Tualatin Farmers Market 8325 SW Nyberg St Tualatin, Oregón 97062 Estados Unidos Tel.: 503-333-9192 URL: http://www.tualatinfarmersmarket.com Correo electrónico: email@example.com The Tualatin Farmers Market runs by the Lake of the Commons in downtown Tualatin from 4-8 PM on Friday evenings mid-June through September. Enjoy something tasty from one of our hot food vendors, meet friends and listen to live music. Our vendors sell fresh local produce, baked goods, honey, pastured meats, flowers and baked goods. Bring the family and get a healthy start to your weekend with this fun summer tradition. Fresh produce awaits!


Tue, 08/05/2014 – 9:13am
At the Chef’s Table
BY ANNETTE NIELSEN | Capital Community News
The vibrant colors reflected in the corn salsa ingredients are a feast for the eyes before they’re even tasted.
The popular Mio Restaurant in downtown DC, owned by restaurateur Manuel Iguina, recently announced the appointment of Roberto Hernandez as executive chef. Hernandez, who has worked as a restaurant consultant and previously served as a guest chef at Mio, is taking the reins at the restaurant affectionately known as the “Embassy of Latin America in DC.”
“Roberto is a rising star that will add and give continuity to Mio’s mission to see Puerto Rican cuisine as a staple in the nation’s capital and in the mid-Atlantic,” says Iguina, “and we’re very proud and happy to have him as an addition to our culinary team.”
Chef Hernandez grew up in Ponce, Puerto Rico, a city of about 200,000, filled with family, tradition and great food. “Cooking has been a family affair since I can remember – my (Cuban) grandmother would make certain lunch and dinner were prepared every day and the stove was always busy. Her fried rice would take three days to make – on the first day the pork chops and ham were cooked, the second day the rice, and on the third day these ingredients and more came together with the eggs – a real layering of flavors.” Hernandez says he also grew up eating things like oxtail and tongue, what he calls his idea of a poor man’s foie gras.
Hernandez attended college in San Juan where he studied mechanical engineering. He cooked his way through college, but found he was happiest when he spent time in the kitchen. “I was terrified to tell my dad that I was going to ignore my engineering training and go into the restaurant world. It turns out that my mom had already told him about my plans and he said to me, ‘So, when are we opening a restaurant? You don’t have to chase my dream!’”
Hernandez enrolled at the Lincoln Culinary Institute in West Palm Beach, Florida and after completing his studies, he worked for a number of years in resorts and restaurants from West Palm to Miami.
“In Florida, I had a real experience of working in America, but in a very international way – you’d find so many different nationalities from French, Portugese, Brazilian, Cuban and more – and that exposed me to different cuisines. You can learn from everyone in the kitchen, from the dishwasher to the chef – they can all be great mentors.”
It was while working for Trump Mar-a-Lago as the Chef de Cuisine, that a friend asked him to consult on a hotel concept. That work took him from Miami, on to Sweden and back to Florida. After a dozen years away from home, he returned to Puerto Rico.
“It was really important to be reconnected with family,” says Hernandez. “ It’s one of the best things I’ve ever done. A friend was looking for help with a restaurant, and it turned out that with the growth of the food culture in Puerto Rico, there was a need for this type of consulting work there.”
It was through his restaurant consulting, that Hernandez was invited to be a guest chef at Mio where Iguina, a longtime fixture in the District’s restaurant scene had been working to create an engaging and welcoming place serving authentic Puerto Rican cuisine.
“We started Puerto Rican Fridays – or Lechon Friday – in 2010 – where we roast a suckling pig,” says Iguina. The Lechon Asado Ajili Mojili y Pique del Pais is a traditional way to prepare the roast pig with a melding of Puerto Rican flavors including hot sauce, garlic, citrus and spices.
During late spring, Hernandez was in DC consulting on Mio’s brunch menu. “I’m always drawing on taste memories from the classic dishes my grandmother would make, while combining those flavors with French techniques I learned in culinary school. The typical breakfast in Puerto Rico is different than eggs and bacon. We look for more of an island or Caribbean feel that incorporates tropical fruits like pineapple, papaya, mango – and also root vegetables like a hash with jicama and batata (sweet potato) which might be served up with poached eggs and guava or with a sofrito hollandaise,” states Hernandez. “We’re also creating the traditional Puerto Rican dumpling that’s typically made with cod or red beans.” It was after making such a good impression as a guest chef that Hernandez was invited to lead the kitchen at Mio.
At Mio, they serve a special Arabica sundried coffee grown exclusively for the restaurant in Puerto Rico. During August, the restaurant will be participating in a celebration of National Coffee Month with coffee-inspired entrees like Coffee Rubbed Beef Short Ribs with Five Chiles, Coffee Citrus Spiced Cured Salmon as well as Mio Expresso Granita and Orange Zest for dessert. Sudan . As for libations, they’ll be highlighting the owner’s special Café Colada prepared with coconut cream, fresh crushed pineapple, Puerto Rican white rum and Mio’s espresso.
At Mio, you’ll instantly feel the warmth of the personalities here, note the vibrancy in the décor’s colors, and in the open kitchen you’ll see Roberto Hernandez at the helm with Manuel Iguina’s cohesive staff cooking up authentic Puerto Rican cuisine. Try this flavorful summer recipe from Roberto Hernandez – a great way to use the grill and keep the heat out of your kitchen.
Grilled Pork Tenderloin Over Blistered Corn Salsa
Yield: 2-3 servings
For pork tenderloin:
1 to 1 ½ pound pork tenderloin, silver skin removed
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon oregano (dried)
1 tablespoon Kosher salt
1 teaspoon black pepper
2 tablespoons achiote oil*
Mix dry ingredients and oil together; rub into tenderloin, wrap tightly in plastic wrap and refrigerate overnight. If you’re cooking the tenderloin on the grill, pre-heat to medium-high heat; if using your oven, prepare in a pre-heated oven at 425 degrees. Cooking times will vary on the grill, but should take 15 -20 minutes or so and the internal temperature should register 145-150 degrees at the thickest end of the tenderloin.
After tenderloin is cooked, remove from heat and let rest for 5 to 10 minutes. Cut in ½-inch to 1-inch slices and serve with blistered corn salsa.
*You can make your own achiote oil. Take annatto seeds (known as achiote in Spanish) – you can find them in the spice aisle at the supermarket – and steep about 1 tablespoon of seeds in about a half cup of olive oil; heat until they start sizzling, and keep on the heat for a minute or so. Don’t boil, as the seeds will become bitter. Remove from heat and let stand until the sizzling stops and strain out the seeds when ready to use. The oil can be stored in a lidded jar for a few days.
For Avocado Mousse:
1 whole avocado
1 garlic clove
2 tbsp olive oil
1 leaf of culantro (also known as long cilantro or Mexican cilantro)
In a blender process the oil, herb and the garlic. Then add avocado in chunks and blend until smooth. Set aside.
For blistered corn salsa:
4 ears of corn, shucked and using a knife, remove all corn from the cob
1 red bell pepper, seeded and diced
1 green pepper, seeded and diced
1 jalapeño pepper, seeded and diced
3 cloves garlic (sliced and toasted in a small pan over medium-low heat until lightly browned)
1 small bunch of cilantro, chopped fine
juice of one lime
white vinegar, to taste
salt and pepper
Gently take corn kernels off the cob and place in a large bowl; toss with a few tablespoons of canola oil and season lightly with salt and pepper. Put corn in a pre-heated pan over high heat, until the corn starts popping. Give it a shake and let it set again until it pops again. (The goal is to get nicely charred spots on the kernels.)
Remove from heat and let it cool down. Mix in peppers by hand. In a medium-sized bowl, whisk together lime juice, a ¼ cup olive oil and a couple of tablespoons of white vinegar. Season corn and pepper mixture with dressing. Sprinkle with salt & pepper, to taste.
Place a few slices of pork tenderloin on a bed of the blistered corn salsa. Garnish with avocado mousse and a sprinkling of freshly chopped cilantro.
Chef Roberto Hernandez seated with owner Manuel Iguina enjoying a chat in the inviting seating area at the entrance to Mio.
A focused Roberto Hernandez preps the vegetables to be used in the blistered corn salsa.
Using seasonal ingredients coaxes the maximum flavor profile for the chef’s creations.
TAGS: Publish & Archive Featured Food & Dining The Hill Rag
– See more at: http://www.capitalcommunitynews.com/content/roberto-hernandez-mio-restaurant#sthash.EzE56QXj.dpuf


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Food is essential to our lives but has a deep impact on our planet, including deforestation, and on our health. Our food systems are increasingly vulnerable because of climate change, population growth, industrial agricultural methods and consumption patterns. Alternatives are not only critical to feed an ever-increasing global population, while conserving natural assets, but are also an opportunity to boost the local and national food industry.
Food Systems will identify approaches to reduce the impact of food production on the environment and move towards sustainable food consumption. Interdisciplinary ground-breaking research on food technologies considers how these ensure food security and healthy food, sustainable consumption and consumer’s behaviour, cultures of food and human-animal relationships, and land use patterns enabling restoration of local and global ecosystems and will have a strong impact on policy and industry.


Blueberry Flax Granola (Free Shipping)
We’ve combined the power of blueberries with toasted whole grains to create a deliciously satisfying treat. Using ingredients grown and made without GMOs and NO preservatives, artificial flavors or colors, this wholesome granola can help you jumpstart your day!
Whole Rolled Oats, Milled Cane Sugar, Vegetable Oil (Canola And/Or Safflower And/Or Sunflower Oil), Rice Flour, Cornstarch, Flax Seeds, Honey, Freeze Dried Blueberries, Salt, Natural Flavor, Barley Malt Syrup.
May contain Tree Nuts, Wheat, and Soy.


Cashier Team Member - $10.10/hr
Cashier's are critical! Our cashier's are the kindest and most honest people you'll ever meet! They are responsible for properly ringing up sales and making sure our customers have a great last experience before walking out of the store. They chip in when our fresh foods team members, receivers and managers need extra help and also help fill online orders.
Fresh Foods Team Member - $10.10/hr
Fresh Foods includes everything produce and prepared foods. They order, receive and stock produce. Keep a neat and tidy produce display. Make selection decisions based on trends and seasonal availability. They are also responsible for preparing salads and other fresh foods, smoothies and drinks.
Receiving Team Member - $10.10/hr
Receivers are responsible for accurately receiving our orders, stocking products, and processing the last step of purchase orders. This job requires heavy lifting, working at a fast pace, basic computer knowledge as well as paper filing.


A brand new series of The Great British Bake Off starts this week on BBC1, and to get you in the mood we’ve put together six great baking recipes that you try at home with your kids!
1. Soft, Thick, Chewy Chocolate Cookies
These cookies need to come with a warning because they taste that good you will easily find yourself eating one too many! Get the recipe here.
2. Cookie Monster Cupcakes
Your kids will love making these delicious cupcakes, which are surprisingly easy to bake.
3. Princess Cookies
Perfect for a girly princess party or simply a fun thing to bake with the kids in the school holidays. Let your creativity go wild with the decorating! Click here to find out how to bake them.
4. Jammy Heart Drops
Cook from the heart and serve these raspberry-centred biscuits to kids, young and old. You don’t need a special cutter, either! Get the recipe here.
5. Gingerbread Men
Everyone loves the taste of gingerbread men, and they’re so easy to bake that kids can get involved too!
6. Sticky Date & Chocolate Brownies
These brownies are perfect for people who are dairy free but also for mums who want to reduce the amount of refined sugar in their kids diet. Oh, and they taste incredible, too. Check out the recipe now.


June 12, 2010 § Leave a comment
Our friends over at Mead-Johnson found a way to make formula even worse. They came up with CHOCOLATE and VANILLA TODDLER FORMULA.
I have two main problems with it. First of all: chocolate formula? Second of all: toddler formula?
Let’s see, when my kid decides he doesn’t like the taste of green vegetables, what should I do? I know! I’ll give him a sugary chocolate beverage!
MJ claims the beverage has “a superior nutritional profile to many other beverages typically consumed by toddlers, including apple juice, grape juice and similarly flavored dairy drinks.” Let me tell you what my 1-year-old will not be drinking: apple juice, grape juice, and flavored dairy drinks.
He’ll be drinking breastmilk.
I also learned from Marion Nestle’s Food Politics blog that the chocolate flavor was discontinued. However, they continue to produce their amazing toddler formula in vanilla.


Our Executive Chef and his culinary team have elevated the Spirit’s catering experience to be a truly extravagant affair. Having won international accolades, Chef Goran is able to share his worldly cooking techniques with us here in Vermont. He and his team work tirelessly in our on-board galley to produce delicious food for all of our guests. From our appetizers to our Spirit Tuxedo Cake, he ensures that each meal leaving his kitchen is prepared with care and thoughtfulness!
Our buffets are bountiful and alluring. Your guests won’t be able to help themselves from trying a little bit of everything! Our Chef has masterfully created an array of buffets to please any party.
Looking for something a little lighter? We offer midday rates for our three lunch menus. No matter which way you go, your meal will be the talk of the town!
*lunch menus only offered during daytime sailing.
Looking for something different?
If you’re looking for fun, check out our specialty menus. Theme menus available!


Christmas baking can be wonderful! Fun with the kids in the kitchen, yummy smelling treats, Christmas carols blaring. That is the ideal, although there is usually a point of craziness where kids are throwing food everywhere and the mess is beyond belief!
Christmas baking has changed a fair bit in our house now we are managing such varied allergies, but it is still possible and it can still be fun with a bit of preparation.
Baking with the kids can’t be as free for all especially with a wheat allergy. I have to plan the baking day carefully. We made the fruit mince first as everyone can eat this, followed by all the food for our little guy with allergies. Then he watched a little TV while we finished of the fruit mince pies and pudding that contain wheat. We managed to make cookies all together, he rolled and cut out his at one end and the girls at the other. We were careful and vigilant and it was safe and fun, although a little and with lots of handwashing, bench wiping and sweeping up 😉
- 600g mixed fruit (sultanas, raisins, currants)
- Zest of orange and lemon
- 2 apples grated (used 1 red and 1 green)
- ½ cup water
- 1 tbs cinnamon or mixed spice
- 1 tsp cornflour (we use potato starch as have a corn allergy)
Put all the ingredients in a pan, on a medium-low heat bring to the boil, simmer for about 6-8 minutes. Mix through the cornflour and cook for another couple of minutes until thickened. If you are using potato starch turn off the heat then stir through and stir until thickened (do not put it back on the heat)
This healthy fruit mince is great to have on hand over Christmas. Serve it with coconut yoghurt of ice cream and some little biscuits for an easy dessert.
Grain free fruit mince pies
- Fruit mince (recipe above)
- 400g can chickpeas
- ¼ cup olive oil (any oil will work)
- ¼ cup date syrup
- 1 ¼ cups chickpea flour
- ½ cup potato starch
Blend the chickpeas, oil and date syrup (could use any type of sweet syrup) until smooth. Add the flours process until combined into a dough. Refrigerate for 1 hour. Roll out and cut into circles, place in prepared pie tins. Fill with fruit mince, cut out star shapes for the top. Bake at 180C for 10-15 mins until golden.
We used the pastry to make extra crackers/biscuits which have been very well received.
Very allergy free gingerbread men
I simply use this great donna hay recipe and replace a few ingredients.
I replace flour with quinoa flour and butter with light olive oil to make these dairy and wheat free. It works well. I am pretty sure you could make this substitution with any oil and flour that you like. Even as it is this is a very soft dough, I roll it out and place these in the freezer until a little harder, then it is easier to cut out shapes.
Eggless Royal Icing
- 9 tbs aquafaba (juice from chickpea can)
- 500g icing sugar sifted (if you can’t have cornflour you need to use ‘Pure icing sugar’)
- 1 tsp vanilla extract
Place aquafaba in the mixer and beat on high until foamy (2-3 minutes). Add the sugar and vanilla and beat until shiny and creamy, about 7 minutes.
This icing works so well and is delicious!!!
Other allergy friendly recipes
I make all of our Christmas recipes dairy free as it is just easier to manage and I don’t like cooking with butter as it is hard to manage in the kitchen with a child with a severe dairy allergy. I simply replace butter with nuttelex, it works a treat and everything turns out really well! When recipes have milk I might add water or orange juice to replace this. Both our pudding and fruit mince pies are simply our family recipes replaced with nuttelex. We still use egg so it is a bit easier, as I know replacing egg can be hard! I will start experimenting on some egg free recipes for next year.


In the mid 1900’s a shipping mishap from India to Europe led to the creation of an ideal coffee bean. The exposure to humidity and the sea mists from the Monsoon rains caused the beans to enlarge and bleach. The characteristics of the bean morphed to provide a very low acidic full-bodied coffee which is loved by Europeans today.
To develop the “monsooned” coffee beans, the Chik Monk hand selects single origin Arabica coffee beans from its family farms in Chikmaglur which are then transport to the Malabar coast of India. The coffee beans are kept in aerated warehouses to absorb the humid monsoon mists for a period of three months before it ends up in your cup.
Description: reduced acidity with a mellow flavor of an aged bean.
** Our coffee is freshly roasted per your order so please allow 5-7 days for delivery. We suggest placing your next order before finishing that last cup so you never have to wait.


McCall is excited to welcome its newest restaurant Jasmine + Ginger! After much success opening Ragazza di Bufalo in Donnelly last year, Owner and Executive Chef Steve Topple wanted to fuse his passion for seafood with his extensive culinary experience to bring fresh, authentic Thai food to the area. Located on East Lake Street below the Yacht Club, Jasmine + Ginger offers menu items ranging from traditional Thai favorites like Tom Kha soup, Pad Thai noodles and Massaman Beef Curry to house made specialties like the Pork Potstickers and Seared Sea Scallops. Jasmine + Ginger also features a full bar with specialty cocktails, kids menu and delicious dessert menu. Check out the full menu here!
Closed on Sundays and Mondays