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http://www.survival-homestead.com/dehydrated-foods.html | 2013-05-23T01:01:58 | s3://commoncrawl/crawl-data/CC-MAIN-2013-20/segments/1368702718570/warc/CC-MAIN-20130516111158-00056-ip-10-60-113-184.ec2.internal.warc.gz | 0.949975 | 1,082 | CC-MAIN-2013-20 | webtext-fineweb__CC-MAIN-2013-20__0__24802950 | en | The world leader in preparedness
Be prepared BEFORE the flood, fire, earthquake, emergency, or terrorist attack.
ORDER As Soon As Possible!
We still have free shipping on these products, but current orders are creating 6 to 8 week delivery times on some products.
Dehydrated Foods You Can't Do at Home
There are some things that it is just impossible to dehydrate at home. Most people accept that dairy foods and fats cannot be part of their long-term storage foods. However, it is entirely possible to have the taste of some of our favorites, such as:
Eggs: I have tried to dehydrate eggs, and the result is really less than appetizing. The only way Ive found to create a palatable egg dish is to cook a scrambled egg and turkey sausage mix and then dehydrate it. It rehydrates well, but the eggs still tend to be a bit rubbery.
Cheese: I also tried to dehydrate some grated cheddar cheese. It dried, but it was a greasy mess and didn't rehydrate worth anything. Since I consider cheese a staple, finding dehydrated cheese has been a real treat.
Butter? Thats right. This is a powder made with real butter that will last for an average of seven years. It reconstitutes with a little water, or can be used in powdered form in baking or sprinkled directly on vegetables. The margarine powder works the same way, although it only stores for a little over five years
Shortening: Good news. It is possible to have some fundamental staples in your food stores without the necessity of refrigeration or heavy containers. Dehydrated foods give outstanding options in this area.
Many people forget that fats are a vital component in any food storage program and survival food situation. Like amino acids, the building blocks of proteins, the body requires some essential fats from external sources. Not all are the same. Fats provide energy and a feeling of satiety between meals which is very important in limited survival foods programs when a disaster strikes. However, the essential fatty acids also are necessary for hormone production and other vital functions. Survival-Homestead.com recommends adding long-term storage vitamins and mineral supplements with any emergency food and survival food program. Even when the manufacturer says that these products may not require rotation, we still recommend rotating and using them much sooner to be sure you are protected when the need arises. It costs a little more to do this, but the best nutrition is not worth skimping in times of difficulty.
While the home dehydrating is limited, these dehydrated food powders are high quality, store for years, and are the perfect addition to one's food storage plan. Of course you can try dehydrating any one of those items at home, but you will have an absolute mess!
Most of these commercially dehydrated staples come in #10 cans and can be rehydrated in single-serving quantities with just a bit of water. When used in baking, the powder can be added to the dry ingredients with just a simple increase in the liquid ingredients.
French toast without cracking an egg
For example, when you want to have a scrambled egg breakfast, you use 2 tablespoons of the dehydrated whole egg powder and mix it with an equal amount of water. The mixture can be used to create tasty and nutritious omelettes and French toast. In addition, there is no danger of salmonella either because the manufacturer tests all dehydrated egg products with the analysis methods approved by the USRDA.
The shelf life of these products is another reason why they should be added to your stores. Fresh eggs, butter and margarine can only be stored with refrigeration and for a very limited period of time. Shortening can be stored for a little longer; however, no canned or dried foods that you buy in a regular grocery store have a shelf-life of about 2 years.
Dehydrated foods - perfect for survival storage
Dehydrated foods and freeze-dried foods are perfect for this type of long-term emergency food survival storage and deep woods camping. Family mylar packaging is excellent for a traveling option with a small group. Open one package to server more without the expense of single serve pouches. Although single serve pouces are always available, this option can save extra money. The #10 can of powdered whole eggs has an estimated shelf life of 5-9 years depending on your exact storage conditions. Additionally, each can is equal to 4 dozen eggs. Thats a lot of omelets!
These aren't the rations of years ago anymore. These products taste good and whip up easily in an emergency or outside at a rugged campsite.
To help you decide on menu selection in the event of a survival situation, these long-term dehydrated foods come with many, many creative options that automatically add excellent variety to your long-term food storage program.
Although we all like these options at Survival-Homestead.com, decide what's best for your family first. The dehydrated foods at Nitro-Pak give you excellent menu selections in the event of a survival situation or just to take with you on a weekend camping trip. The price is excellent as well and shipping costs are included. | food |
https://removalswakefield.co.uk/best-three-wakefield-burger-joints-that-will-blow-your-minds/ | 2022-08-10T04:29:32 | s3://commoncrawl/crawl-data/CC-MAIN-2022-33/segments/1659882571147.84/warc/CC-MAIN-20220810040253-20220810070253-00567.warc.gz | 0.978061 | 576 | CC-MAIN-2022-33 | webtext-fineweb__CC-MAIN-2022-33__0__97696055 | en | Working at the Wakefield removals industry can be quite busy at times, and that is why grabbing a quick bite to eat is very important. I am a burger lover, and burgers have become a staple meal for me during times of work. Not only are they tasty and fulfilling, but are very convenient meals, and that is why they are my favourite whenever I need a quick meal during work.
Throughout the years, I have been able to figure out which of the many Wakefield burger joints in business, have the best quality and tasting burgers to offer in town. For those that have always been wondering which joints are worth going for, then you will definitely be able to figure it out now. That said, below are the three best Wakefield burger joints that will surely blow your minds.
A rural pub that has a charming atmosphere, The Kaye Arms always offers food and drinks that are freshly cooked, and have excellent taste. They have an amazing beef burger here that burger lovers should never miss trying out. The portions are great, and the prices that these burgers come with are rather affordable. Always a great place to visit if you want fantastic meals, and very friendly food service.
Bear kitchen is a popular fast food joint that is known to offer one of the best quality fast food services in town. Easily considered as one of the best places in Wakefield to get top quality American style burgers for years. They have quite a few options in terms of their burgers, but my favourite here is the triple stack burger, which always solves any burger cravings that I have. So for top quality American style burgers that will blow your mind, this is the best place to go for.
Smokehouse is another outstanding place that you can go to in order to get tasty and juicy burgers in large portions. The prices of their burgers and other food items are very reasonable for the quality that they come with. For late night burger cravings, this is a great place to visit because of the amazing food, and ambience. They also offer a wide range of options for the burgers you can order, and they can even adjust them based on your preferences. All in all, this is another one of my go-to places as far as high quality burgers are concerned, and it should be yours too.
There you go, these three are the best burger joints in Wakefield that will easily blow the minds of any burger lover. Each of them do offer very reasonable prices for their menu, especially if you consider the quality of food that they serve. I usually just cycle around these three places when ordering burgers, and that’s because I feel like nothing else in the market can compete with them. So, if you find yourself craving for some delicious and reasonably priced quality burgers, then these three burger joints are definitely your best options. | food |
https://www.uskbtc.com/Caution-In-The-Kitchen | 2023-11-30T19:45:36 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100232.63/warc/CC-MAIN-20231130193829-20231130223829-00419.warc.gz | 0.865299 | 779 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__138961591 | en | AKC GAZETTE Breed Column
(The Gazette breed column is written by Anne Katona. The August 2005 guest columnist is Scott Kellogg DVM. We are grateful to the author, guest columnist and to the AKC for their permission to publish all the Kerry Blue Terrier Breed Columns on the USKBTC website.)
There are several foods that are enjoyed by humans that can produce illness, and even death, if consumed in enough quantities by your dog.
- Onions contain n-propyledisulfide, which can be toxic to red blood cells, causing their breakup with resulting anemia. Anemia can develop after consumption of a small amount of raw, cooked, or dehydrated onions (5-10 grams/kg body weight).
- Garlic is also a member of the onion family, and chronic exposure to garlic and garlic extracts can cause anemia, contact dermatitis, and asthma attacks.
- Chocolate contains theobromine, which is a potent cardiovascular and central nervous system stimulant, and can result in vomiting, diarrhea, increased heart rate, convulsions, and death. The fatal toxic levels (LD50) vary for the type of chocolate ingested: milk chocolate-1 ounce chocolate per 1 pound dog body weight, semi-sweet chocolate-1 ounce chocolate per 3.3 pounds body weight: baking chocolate-1 ounce chocolate per 9 pounds body weight.
- Grapes and raisins can produce vomiting, hyperactivity, diarrhea, and kidney damage-the toxic principle is unknown.
- The sweetener xylitol, often found in gum and sugarless candies, can produce liver damage.
- Raw salmon can produce disease if it contains certain rickettsia.
- Raw or canned rhubarb can be toxic.
- Ordinary potatoes, if grown too close to the soil surface, will develop a green skin due to sun exposure. The green skin (in addition to young sprouts) can contain a harmful substance.
- Macadamia nut ingestion can cause depression, weakness, vomiting, and tremors.
- The green parts of tomato plants are toxic.
- Aloe contains saponins which can be toxic.
- Moldy foods can contain mycotoxins, which can produce serious illness.
- Avocados contain persin which can be toxic.
- Hops, used in brewing ales, can produce hyperthermia, even from ingesting spent hops after brewing home-made beer.
- Coffee and coffee grounds can produce caffeine toxicity.
- Nutmeg (and mace) at higher levels (1-3 whole nutmegs) can produce tremors, seizures, even death.
- Yeast dough from bread-making, can rise in the stomach, causing bloat-like symptoms, and produce toxin levels of ethanol.
- Excessive salt can produce salt poisoning.
- Fatty food ingestion can trigger bouts of pancreatitis, which cause vomiting, diarrhea, shock and even death.
- Raw foods should be washed before feeding and never feed spoiled foods.
So show caution in the kitchen and keep possible dangerous foods in a safe, secure place. Make sure trash containers are secure and “dog-proof”. Avoid feeding fatty foods. Toxins are dose-dependent; questions about possible toxicities can be directed to the ASPCA Animal Poison Control Center (1-888-426-4435), or the National Animal Poison Control Center at the University of Illinois (1-800-548-2423).
Keep your dogs safe! Find more information about the Kerry Blue Terrier from the official club website.
Thank you to this month’s guest columnist: Scott Kellogg DVM, Chairman of the USKBTC Health and Genetics Committee. | food |
http://www.reverieseventeen.com/2014/02/foodie-friday-breakfast-burrito-for.html | 2015-02-27T07:28:23 | s3://commoncrawl/crawl-data/CC-MAIN-2015-11/segments/1424936460577.67/warc/CC-MAIN-20150226074100-00296-ip-10-28-5-156.ec2.internal.warc.gz | 0.939906 | 212 | CC-MAIN-2015-11 | webtext-fineweb__CC-MAIN-2015-11__0__133634051 | en | Friday, February 7, 2014
Foodie Friday: Breakfast Burrito... For Dinner!
Every now and then, Jason and I like to have breakfast for dinner. What better than a hearty breakfast burrito?
Now, I know you don't need a formal recipe for this, it's pretty self-explanatory, so let me just tell you what's in it:
> A delicious La Tortilla Factory Smart & Delicious Tomato Basil Tortilla
> An omelette (yes, I spell it like the French because that's the only way I know how) made with 2 large eggs, sauteed fresh spinach, and low-fat Mexican cheese
> Tabasco sauce, jalapenos, AND salsa (because we like it hot)
Wrap it all up and serve alongside your favorite side! Some yummy roasted potatoes would've been a perfect choice, but since we are "eating healthy," we went with a steamed roasted corn-black bean blend from the freezer section of our favorite grocery store. | food |
https://www.plenishcleanse.com/mag/1-carton-4-ways-cashew-mlk-iain/ | 2018-06-17T23:39:45 | s3://commoncrawl/crawl-data/CC-MAIN-2018-26/segments/1529267859904.56/warc/CC-MAIN-20180617232711-20180618012711-00150.warc.gz | 0.843716 | 1,038 | CC-MAIN-2018-26 | webtext-fineweb__CC-MAIN-2018-26__0__199331712 | en | 1 CARTON 4 WAYS: Cashew m*lk
Vegan chef, Iain Graham gets efficient with our cashew milk sharing 4 recipes you can get out of just one carton. That’s breakfast, lunch, soup and delicious dairy-free dressing covered!
BREAKFAST: Cashew, Tamarind + Maple Porridge
100 g oats
225 g Plenish Cashew Milk
225 g water
60 ml maple
60 ml Chang tamarind paste
2 tbs toasted black and white sesame seeds
Put the oats, water and cashew milk into a pot and heat gently until the mix starts to boil and thicken. Stir until the whole mix has come together and is looking deliciously thick.
Pour into 2 bowls and top with first the tamarind, then maple syrup and finally finish with the seeds.
SALAD DRESSING: Cashew Miso Tahini Dressing on a Broccoli, Quinoa + Sweet Potato Salad with Crispy Shallots
100 ml miso
100 ml Plenish Cashew Milk
100 ml runny honey or rice malt syrup for a vegan option
75 ml lime juice
60 ml tahini un-hulled if you can find it
150g quinoa puffs
200 g asparagus tips
200 g sugar snaps
250 g sweet potato chunks cashew nuts
150 g Shredded cucumber
50 g Pomegranate seeds
For the dressing, mix the miso cashew milk, honey lime juice and tahini together in a pan and warm slightly to help it come together.
Pre heat your oven to 200 c
Peel and chop the sweet potato in rough cubes and toss with 2 tbs of olive oil. Bake in the oven until soft and tender.
Roast the cashews in the oven until slightly toasted
Boil some salted water and once on a rolling boil toss in the sugar snaps and asparagus, boil for 1 minute only and then drain the greens.
Place the shredded cucumber, sweet potato, cashews and boiled greens into a bowl and mix together, drizzle with your homemade dressing and enjoy!
LUNCH: Cashew Caesar Salad
2 slices of cornichons (pickled gherkins or cucumbers)
1 cup cashew nuts
500 ml Plenish Cashew Milk
5 garlic cloves
60 ml water
120 ml olive oil
10 ml maple syrup
30 ml lime juice
1 tsp chili flakes
1 tbs dijon mustard
15 ml white wine vinegar
Salt and pepper
3 slices of sourdough, torn into small chunks
50 ml olive oil
1/2 tsp chili flakes
1/2 tsp fennel seeds
1 tsp mustard seeds
A few basil leaves to garnish
1/2 cup cashews
3 tbs nutritional yeast
1 head romaine lettuce
1 head baby gem lettuce
Place all of the dressing ingredients in the blender and blend to a super smooth dressing paste.
Heat the olive oil in a pan adding the seeds and chill flakes. Once the mixture is starting to smell amazing, toss in the bread and allow it to crisp and colour. Continue to stir or toss until the bread is evenly toasted fried and coated in spices.
Blend the cashews to a crumb and then stir in the nutritional yeast.
Put the salad leaves into a large bowl and drizzle with dressing, you should have a fair amount left over to use in future. Gently stir the leaves so they are not drowned in dressing but nicely coated. Now add the croutons and the crumb to the mix and toss together and serve. Add extra crumb and croutons as you need them.
SOUP: Cashew Squash Soup
30 ml olive oil
1 butternut squash, cored and peeled (approx 400 g pre prepare)
400 ml Plenish Cashew Milk
400 ml vegetable stock
40 g pickled sushi ginger
2 cloves of garlic
1 white onion, finely diced
2 heads of red chicory
1 pomegranate, deseeded
30 g sage leaves, fried until crisp
30 g toasted pumpkin seeds
16 cherry tomatoes cut in half
Pre heat the oven to 140 c
Place the cherry tomato halves onto a tray and slowly roast in the oven until the soup is ready.
In a sauce pan add the olive oil and gently sauté the onions, garlic and squash.
When they start to brown, add the sushi ginger, cashew milk and veg stock then gently simmer until the squash is soft and tender.
Leave the soup mix to cool slightly then blend all of contents of the pan until super smooth.
Season as desired then top with the slow roasted tomatoes, red chicory, pomegranate seeds, toasted sage and pumpkin seeds.
To stock up on our cashew milk + save 10%, click here.
Fore more recipes, click here. | food |
https://www.britishgirlbakes.com/rainbow-striped-cake-with-heart/ | 2024-04-19T18:54:15 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817442.65/warc/CC-MAIN-20240419172411-20240419202411-00742.warc.gz | 0.945941 | 2,228 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__167683059 | en | In this tutorial I'm going to show you how to mix rainbow colours using just one bowl, how to create a completely flat rainbow heart design on top of the cake and how to make perfectly neat rainbow striped frosting.
How to assemble a striped cake
Start by assembling your cake. Alternate cake layers and filling using any recipe you like. I'm using my Perfect Chocolate Cake and these are huge 10 inch cake layers. I'm filling and frosting the cake with my 4 Minute Buttercream. Cover the cake in a crumb coat, which is a thin layer of frosting to give the cake a neat shape and trap any crumbs. I like to pipe it on because it pulls off fewer crumbs but you can spread it straight on instead if you like.
The important thing here is to cover up the entire cake. This crumb coat doesn't have to be super smooth but you don't want there to be any exposed cake. Put the cake into the fridge for 30 minutes or the freezer for 15 minutes to set this crumb coat.
How to prepare rainbow colours for a striped cake
Now let's tint the colours for the rainbow design. You'll need a different piping bag for every colour that you use. The easiest and quickest way to do this is using just one bowl. Put some plain white buttercream into your bowl and add yellow first. I know we're not going in rainbow order but you'll see why in a second.
Mix your yellow buttercream and spoon it into a piping bag with no piping tip. I like to fold over the top of the piping bag as I'm spooning the buttercream in so it's doesn't get all over my hands when I'm piping later. Now mix orange in the same bowl, stirring to incorporate all of the leftover yellow frosting. This is much quicker than washing and drying the bowl first. Scoop up the orange buttercream and put that into another piping bag with no piping tip.
Now mix pink in the same bowl again, incorporating any leftover orange buttercream. Next do purple and then blue and finally green. The reason for doing it in this order is that each of the previous colours blends really nicely with the next colour so it won't dirty or muddy your colours. I'm making pastel colours but this works the same way for bright rainbow colours.
How to make a heart with Facelift Frosting
Make the rainbow heart design on the top of the cake before doing the stripes. You'll need an open star piping tip for this, for example a #32. To avoid using couplers or multiple piping tips, drop this tip into another piping bag. Then one by one you'll use the colours that you prepared inside this piping bag.
Take your cake out of the fridge or freezer when the crumb coat has set. The frosting should be very firm and that means you won't damage it during this process. Use a toothpick to draw a heart onto the top of the cake. Divide it into sections to match the number of colours you're using. I've made six rainbow colours so I'm dividing my heart into six equal sections. The sections will guide you as you pipe.
Starting at the top of the heart, pipe rosettes to fill in that first section. Try to space them evenly apart. Pipe right up to the edges of the section outline so that the shape is really clear.
When you finish with the first colour, pull it out of the piping bag. Put the next piping bag in and squeeze a little bit of buttercream out into a bowl. This gets rid of the very last bit of the previous colours. When you see the next colour coming out, it's ready to use!
Now pipe onto the next section of the cake. Take the orange out, put the yellow in and squeeze a little bit of buttercream out until you see the yellow coming through. Repeat this process to complete the heart.
Of course, if you have lots of different piping tips you want to use that's fine. You could use couplers in the original piping bags but this is an easy way to do this using minimal tools.
Next, put the cake in the freezer for 15 minutes. The reason for this is to set the heart design you've just piped. You need the rosettes to hold their shape for the next step. Take the cake out of the freezer and pipe buttercream to cover the top of the cake. Piping it is ideal so that you don't damage those piped colourful details.
Spread the frosting very gently and then put this cake back into the freezer for 20 minutes. I know there's a lot of back and forth at this point but the result really is worth it!
When you take the cake out of the freezer, all of that frosting will have set. Now you need to take off the top layer of frosting to reveal the design underneath. Pour some boiling water into a cake pan that is as big as your metal cake comb. Dip your cake comb in to heat it and then dry it off. Scrape over the top of the cake to take off the top layers. I call this Facelift Frosting because you're giving the frosting a facelift!
You'll need to scrape several times to take off all of the excess buttercream but this frosting won't be wasted. You can save it for your stripes or freeze it in a ziplock bag for another project later. For now, scrape the excess off your cake comb into a bowl.
Keep dipping your metal cake comb into the hot water to keep it hot, which will make it the easiest to take off these layers of buttercream from the top of the cake. Once your entire design has been revealed, scrape around the sides of the cake to flatten any frosting sticking out. Use your offset spatula to push sideways to tidy up the top edge of the cake so it's sharp and smooth.
How to make a multi-coloured striped cake with buttercream frosting
Now it's time to make the rainbow stripes. You'll need a striped cake comb and these come in lots of different shapes and sizes. When you choose one, keep in mind that the smaller the grooves are, the trickier the comb is to use.
Push your cake comb into the side of the cake to indent the stripe grooves as a guideline. Do this periodically so that you have lots of guidelines all around the cake.
Choose the order that you want to pipe your colours. Pipe only the colours that go into the areas where you don't see any markings on the cake. I'm skipping pink at the very bottom because there is a marked groove there. Instead, I'm starting with the next colour, which is orange. Use the guidelines to pipe a straight band all the way around the cake.
Let's go back to the beginning when you cut your piping bags for these rainbow colours of buttercream. It's a good idea to refer to your striped cake comb to see how wide the grooves are and then cut the piping bags so that they match that size. That way you only have to go once around the cake to fill in the entire width of the stripe.
Skip the next colour, which is yellow for me, and then pipe the next colour, which is green. Continue to pipe only where there are gaps in the grooves marked on the cake. Don't worry if your buttercream sticks up above the top edge of the cake because that will make a nice sharp edge later.
Now take your striped cake comb and scrape around the cake. Push the base down on the cake board so it's lined up straight. Use your left hand to spin the turntable so that you're not really moving the striped cake comb. Spin the turntable all the way around as far as you can to get a really nice sweep around the cake. Your stripes should already have quite nice definition. It's going to take several scrapes and touch-ups though!
After one or two scrapes, check that each colour fills in the entire stripe groove from the cake comb. If there are any edges that aren't straight, those indents need to be filled. Use the piping bag of that colour to pipe over it. Scrape again after your touch-ups to smooth the piping. Don't worry about these stripes being perfectly neat on the surface because you're going to scrape a little bit off them later. However, you do want the top and bottom edge of each stripe to be perfectly straight. If there are gaps, other colours will fill them and you'll have random dots of different colours within the stripes.
When you're happy with these stripes, put the cake in the freezer for 15 minutes. Set a timer because if you leave it in longer, it will be difficult to do the next step.
How to fill in the gaps in the striped frosting
When you take the cake out of the freezer, pipe on the missing stripes. Then scrape off the excess, which will look really messy at first. Be patient and trust the process because this is going to be beautiful in the end! With the first few scrapes you'll smudge all of this excess frosting all over the cake. You'll cover up the first stripes that you made but that's the reason for chilling this cake before piping in the second round of colours. Now those first colours you piped are cold and firm and they won't lose their shape. Even as you scrape off the excess of the second round of colours, you won't damage the stripes underneath.
Keep scraping, taking off all of that excess. Your stripes are going to get more and more defined with each scrape. If the frosting starts to chill against the cold cake you might notice air bubbles in the frosting near the end. A quick hack is to heat your metal cake comb, which makes it glide very smoothly over the frosting, melting the very outer layer of frosting. This will fill in any air pockets and leave perfectly smooth frosting.
I don't recommend tidying up the top edge yet because you will spread that colour over on top of your heart design. Instead, put the cake back into the freezer for 15 minutes to set the frosting.Then use a sharp knife to cut off that frosting that's sticking up around the top edge. You'll leave a perfectly even edge underneath. You'll get the best result if your knife is hot so dip it into hot water in between cuts. You can use a glass or the pan from earlier, with new hot water course because the old water will have cooled down.
Now you have perfectly neat rainbow stripes around the sides of the cake and a sharp top edge. The rainbow heart design looks like it's been painted or printed onto the cake because it's totally flat, which is really unusual for designs done with buttercream. | food |
http://bronwynrh.dreamwidth.org/?skip=20 | 2017-07-20T16:28:22 | s3://commoncrawl/crawl-data/CC-MAIN-2017-30/segments/1500549423269.5/warc/CC-MAIN-20170720161644-20170720181644-00359.warc.gz | 0.976045 | 463 | CC-MAIN-2017-30 | webtext-fineweb__CC-MAIN-2017-30__0__20061400 | en | Since developing allergies to beans and milk, I've been searching for workarounds and alternatives. So far, I've found that speckled butter beans and limas are safe for me to eat, as are cultured milk products, such as butter, cheese, cottage cheese, cream cheese, sour cream... you name it. A glass of milk, though, or a bowl of cereal in milk, has been impossible.
I've tried Almond Milk (too sweet, and I shouldn't eat almonds anyway), soy milk (allergic), rice milk (like drinking liquid plastic), and coconut milk (thick, and tasted weird). I gave up for a while.
I tried a bowl of cereal with milk a month or two ago, because I was desperate and Jeff was having Frosted Flakes and dammit I wanted a bowl, too. Sure enough, my gums and lips started to itch.
A couple of weekends ago, my parents picked up a bottle of slow-pasteurized, non-homogenized milk for me at ValueMarket. The cream on top was delicious, but again, partway through a bowl of raisin bran, the itchy mouth and sharp pain in my throat hit.
Alright. Last resort? Raw Milk. Raw milk, of course, cannot be sold in Kentucky, because the nanny staters want to be sure I don't put something in my mouth that they haven't previously approved. BUT! If I own a cow, I can drink its milk all I want. Enter the CowShare program and Double O Farms
. Theirs is quite a story, and I suggest you may enjoy reading up on them.
Anyway, Gary and Dawn are fabulous to talk with, and Gary sent me a gallon of raw milk to try.
*cue choirs of angels*
I CAN DRINK IT!
This morning, for the first time in more than 6 months, I had a big, tall cup of milk for breakfast. And it was GOOD. And there was no itching, no allergic response whatever.
Now I have to figure out how to pay to buy in to the program. That's a bit of an issue.
But I CAN DRINK MILK!
Three cheers for raw milk! | food |
https://www.soymeal.org/soy-meal-articles/effects-of-different-soybean-meal-inclusion-in-gestation-and-lactation-diets-on-sow-and-litter-performance-2000/ | 2023-06-05T19:52:22 | s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224652161.52/warc/CC-MAIN-20230605185809-20230605215809-00154.warc.gz | 0.93148 | 166 | CC-MAIN-2023-23 | webtext-fineweb__CC-MAIN-2023-23__0__265751968 | en | Soybean meal is a major protein source of gestation and lactating sow diets because of its high protein quality and amino acid profile. But the quality of soybean meal varies depending upon the origin of soybeans and processing technology.
It is well known that the U.S.-originated dehulled soybean meal has an excellent nutrient profile compared to other country-originated soybean meals and other plant protein sources (Swick, 1995; Swick, 1998). Because of the relatively good amino acid profile, it is usually used to balance the dietary amino acid levels with cereal grains and their by-products in swine feeds. According to the NOPA (National Oilseed Processors Association) specification, crude protein contents of soybean meal vary from 47.5 to 49.0% without soy hulls | food |
https://rainarobotech.com/ | 2024-04-14T11:46:44 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816879.25/warc/CC-MAIN-20240414095752-20240414125752-00547.warc.gz | 0.922303 | 150 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__73884458 | en | Roboticize your agricultural needs.
Our team of research engineers is ready to customize the robotic and automation solutions for your agricultural needs. Preparing sites, planting, spraying, fertilizing, harvesting and phenotyping. We will serve your needs for automatic agricultural process with the latest autonomous robot technology !
Creative Solution for Agriculture
We specialize in creating outdoor autonomous robot for small and medium sized farm and fruit orchard.
Our goal is to develop new technologies that will be used in farm and fruit orchard to increase efficiency in food production and reduce the use of toxic chemicals and pesticide in farming. We dream of the day that our technology will benefit anyone who wants to be a farmer and to be self sufficient in food production. | food |
https://www.littlelanemanly.com.au/nutrition/ | 2022-07-01T12:58:49 | s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656103941562.52/warc/CC-MAIN-20220701125452-20220701155452-00341.warc.gz | 0.92776 | 592 | CC-MAIN-2022-27 | webtext-fineweb__CC-MAIN-2022-27__0__23302423 | en | Little Lane ELC Manly believes in the importance of a healthy, well balanced diet and the significant effect it has on the way children engage, learn and develop within their foundation years.
A healthy and nutritious diet for children ensures their cognitive and physical development is promoted.
Little Lane ELC Manly provide 50-75% of your child’s daily dietary requirements, while in our care. Our seasonal menus will allow your child will be exposed to new and fresh produce, sourced locally and cooked daily from scratch in our commercial kitchens. Our meals are well balanced, full of wholefoods and guided by the Australian Dietary Guidelines and NSW Health Initiative – Munch and Move and Get Up and Grow.
Within our learning program, children will learn the importance and relation between healthy eating and physical literacy and fundamental movement skills on a daily basis.
0-12 months old menu
Introduction to Solids – Transitioning to Textures Menu
Our Menus cater for 0-12 month olds, where an ‘Introduction to Solids Program” is initiated upon your request when your child is ready to transition from milk to solids. We will ensure that we assist with this transition, by offering meals that introduce your baby to new flavours and textures. This menu will rotate over 2 weeks, to ensure consistency and continuity for your child’s transition to new flavours.
12 months to 6 years old menu
Our Menu also caters for children aged 12months to 6 years, that will feature a variety of proteins, vegetables, dairy, carbohydrates, fruits and essential fats. This menu is guided by Healthy Kids NSW, the Nutritional Checklist, Australian Dietary Guidelines and Caring for Children Manual from NSW Government. These menus will rotate over a 4 week cycle.
Special Dietary Requirements
Vegetarian / Vegan Dietary, Allergies or Cultural Beliefs.
These menus rotate over a 2-week period and are guided by the needs of the child due to a specific medical intolerance, requirement or allergy. Please note we do not cater menus for children for intolerances/ allergies without a medical condition note upon enrolment or when a suspected allergy/ intolerance is confirmed.
Our cultural and religious catered menus are for children with the cultural and religious belief that certain foods are prohibited in their beliefs. This is subject to informing the Centre Director upon enrolment of these requirements.
For your attention!
Little Lane Manly refuses to eliminate foods from a child’s diet without a specified medical reason in writing from a medical practitioner. We will not eliminate foods without a suitable substitute to ensure the children are receiving their daily dietary requirements. Where children have cultural/ religious beliefs the substitute will be provided to marry with their dietary intake requirements.
“The environment should act as an aquarium which reflect ideas, ethics, attitudes and culture of the people who live in it.” | food |
https://jandbtravel.co.uk/days-out/81-knaresborough-market-11th-august.html | 2022-01-17T06:55:30 | s3://commoncrawl/crawl-data/CC-MAIN-2022-05/segments/1642320300343.4/warc/CC-MAIN-20220117061125-20220117091125-00248.warc.gz | 0.950031 | 507 | CC-MAIN-2022-05 | webtext-fineweb__CC-MAIN-2022-05__0__138847496 | en | Pick up times
9.00am Guiseley Station Road
9.15am Yeadon Terminus
9.30am Pudsey Bus Station
9.45am Bramley Shopping Centre
Return time: 17.30
Knaresborough Market & Harrogate 11th August
Knaresborough market offers a range of essential goods such as fruit and vegetables, fresh fish, cheese, fresh eggs, homemade cakes and savoury bakes as well as locally reared meat. You can also buy ladies and gents fashion, bags and scarves, phone accessories and watch repairs, household essentials, pet products, fresh flowers, plants and much more.
Knaresborough is a beautiful, historic, market town with many additional attractions to keep you busy.
After lunch we will travel to the Victorian spa town of Harrogate.
We know you expect a wealth of choice when it comes to places to eat in Harrogate and you will not be disappointed. With influences from all over the globe, suiting a wide range of tastes and served at all times of the day, there is something here for every palette. The cosmopolitan restaurants, bars and cafes of Harrogate offer fresh and original food that takes its’ inspiration from Asia, Italy, America as well as the more alternative cultures of Norway, Poland and Switzerland. However, if you are looking for something more traditional then obviously there is only one place, the Famous Betty’s café & Tea Room. Here you will not only have the most delicious lunch but you will find the shop full to the brim with freshly made cakes, biscuits, fancies and other tempting Bettys specialities, so don’t forget to buy some sweet treats for a gift, souvenir or treat to enjoy when you get home.
Harrogate has always attracted the discerning shopper and this is never truer than at present. When so much of our shopping for essentials takes place online, it is refreshing to re-discover the experience of taking a little time to find something unique and perfect. Take pleasure in browsing independent shops whose collections have been curated to provide something a little bit different. Several of the main shopping streets radiate from the town’s open floral space around the and provide a thriving home to numerous boutiques, jewellers, booksellers, shoe shops, bakeries, chocolatiers and a department store – all whilst overlooking the 200 acre Stray. | food |
http://www.marieantoinette.sc/en/about_us/ | 2017-03-29T13:18:04 | s3://commoncrawl/crawl-data/CC-MAIN-2017-13/segments/1490218190295.65/warc/CC-MAIN-20170322212950-00239-ip-10-233-31-227.ec2.internal.warc.gz | 0.961085 | 574 | CC-MAIN-2017-13 | webtext-fineweb__CC-MAIN-2017-13__0__207851312 | en | Marie-Antoinette Restaurant is one of the best places on Mahé to enjoy authentic and delicious Seychellois comfort food prepared in the traditional way using local organic ingredients. This coupled with the warm, relaxed atmosphere and reasonably priced dishes have made it one of the most famous restaurants on the island with Seychellois, tourists and visiting dignitaries. Evidences of its popularity adorn one of the walls of the restaurant which is covered with business cards and foreign notes - souvenirs from visitors from all over the world.
With a rich history that spans well over 50 years, you will surely have much to learn about the restaurant from the friendly and charismatic manageress, while sampling some of their delicious dishes over lunch or dinner.
Opened in 1972 by the late Mrs. Kathleen Fonseka, Marie-Antoinette as it is simply known locally, was named after Queen Marie-Antoinette of France. The name was chosen to keep with the tradition of the previous owner, who previously called it ‘Le Grand Trianon’, which was the lavish palace of Queen Marie-Antoinette. It just goes to show how grand and majestic the building was in those days! This is characterised by its colonial style architecture, high roof, polished wooden staircase, walls and floors which dates back to the 1800s. To date it is one of very few buildings in Seychelles which has maintained its original structure and design, and for this reason it was designated as a national monument in 2011. Well over 100 years old, one can only imagine the wonderful tales the building would regale us with, if only it could talk!
The Creole flair is pretty much everywhere at Marie-Antoinette – from the mouth-watering menu comprising local dishes such as parrotfish, tuna steak, golden apple or pumpkin chutney, fish stew, chicken curry, aubergine fritters, garden salad and steaming white rice to name a few, to the beautiful flower and spice garden and the tortoises and guinea pigs dens.
Marie-Antoinette is also home to the Livingstone Gallery, in honour of the late American adventurer, Henry Morton Stanley who stayed there in 1872 and named it Livingstone Cottage.
The restaurant is being co-managed by Roy Fonseka, the son of the late Mrs. Fonseka, and his life-long partner Guyto Mondon, who are both focused on maintaining the tradition and culture of Marie-Antoinette set by the late owner, who was among the first group of women to be added in the Seychelles Women Hall of Fame, for her contribution to the development of tourism in Seychelles.
The restaurant is the proud winner of the 2012 TripAdvisor Certificate of Excellence. | food |
http://nornsnotebook.blogspot.com/2010/10/thoughts-on-bring-and-share-lunch.html | 2018-06-17T23:59:03 | s3://commoncrawl/crawl-data/CC-MAIN-2018-26/segments/1529267859904.56/warc/CC-MAIN-20180617232711-20180618012711-00337.warc.gz | 0.977932 | 406 | CC-MAIN-2018-26 | webtext-fineweb__CC-MAIN-2018-26__0__43449378 | en | We've just had a bring-and-share lunch at work for one of our interns who's leaving us for her first proper job - congratulations, Kirsty, especially in the current museum climate!
It was a suitably good repast, and a quite glorious mixture - it included a cheese board plus a large bunch of grapes, a large whole pineapple, home-made banoffee cakes, coriander and chilli prawns, home-made pizza, crudités and lots of dips, mediterranean bread, strawberry jam doughnuts, and mozzarella and tomato tart. Apart from bread there really wasn't much left at the end! Oh, and the one thing that my colleagues are quite ludicrously unable to resist (even those who aren't that keen on the sweet stuff, or say that they aren't) is chocolate-covered cinder toffee (aka Crunchie bits).
We've now done enough of these indoor picnics (they're only something we've done fairly recently) that I think we're beginning to know what to bring - there doesn't seem to be much need for bread or meat, for example. We still tend to bring too much food, but too much is better than too little, of course - that just means we graze all day, or the overnight staff get an unexpected bonus, or there's enough food to keep us going into lunch next day.
It is, of course, completely luck of the draw as to the balance of what turns up on the table. In the early days I can remember virtually whole meals of cheese, or cake, and last time we had a lot of falafels (boring) - OK, not exactly a problem, but it's so much more enjoyable when it's more varied. What I particularly like about the idea is that it's so equitable - home-made goodies, smart thinking and sharp-eyed shopping are more likely to bring really good results than just throwing money around. | food |
https://www.martinwilliams.com/work/spreading-irish-goodwill/ | 2023-12-02T11:40:21 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100399.81/warc/CC-MAIN-20231202105028-20231202135028-00202.warc.gz | 0.954789 | 175 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__267679769 | en | FINNEGANS Brew Co. is the only beer company in the world to give 100% of its profits to feeding the hungry. Yes, 100%. That kind of honorable business model doesn’t leave room for things like media budgets. So when asked to spread the word about their unique mission, we needed an idea that would generate earned media impressions and loads of talk value. We turned the popular food truck culture on its head and created the world’s first Reverse Food Truck. A food truck that doesn’t make food, but accepts food, cash and the swipe of a credit card to get meals to families in need.
“"This is quite simply marketing at the highest level. It’s an instantly compelling idea, fantastic creative, leverages social media perfectly, and—above all—engages the audience emotionally."” | food |
https://www.blattner.co.uk/a-57211752/nutribird/versele-laga-nutribird-a21-baby-birds-hand-rearing-800gram-a-21-handaufzuchtfutter-nutribird/ | 2022-08-13T02:16:48 | s3://commoncrawl/crawl-data/CC-MAIN-2022-33/segments/1659882571869.23/warc/CC-MAIN-20220813021048-20220813051048-00022.warc.gz | 0.752733 | 256 | CC-MAIN-2022-33 | webtext-fineweb__CC-MAIN-2022-33__0__204069198 | en | Versele-Laga Nutribird A21 Baby Birds Hand-rearing 800gram (A 21 - Handaufzuchtfutter NutriBird)SKU: 194011
Hand-rearing food for all baby-birds
Scientifically approved composition with all the nutrients your baby-bird needs. Ensures an optimal growth to completely healthy young birds.
- With gut flora stabilisers, prebiotics, digestive enzymes and organic acids to promote digestion.
- Recommended by vetarinarians and used worldwide by ornithological parks and top breeders.
Bakery products, vegetable protein extracts, oils and fats, derivatives of vegetable origin, minerals, various sugars, yeasts, organic acids, psyllium, mannan-oligosaccharides (1000 mg/kg), lecithin
Protein 21%, Fat content 9%, Crude ash 8.50%, Crude fibre 1.50%, Lysine 1.25%, Methionine 0.54%, Tryptophan 0.24% Threonine 0.70%, Calcium 1.15%, Phosphorus 0.60%, Sodium 0.40%, Magnesium 0.14% | food |
https://qautotransport.com/red-lobster-and-doordash-expand-partnership-across-north-america/ | 2020-06-05T12:36:05 | s3://commoncrawl/crawl-data/CC-MAIN-2020-24/segments/1590348500712.83/warc/CC-MAIN-20200605111910-20200605141910-00131.warc.gz | 0.942366 | 584 | CC-MAIN-2020-24 | webtext-fineweb__CC-MAIN-2020-24__0__83432020 | en | Red Lobster and DoorDash expand partnership across North America
Red Lobster, a seafood restaurant company, has expanded its partnership with last-mile logistics platform DoorDash to make delivery of high quality, traceable, sustainable, responsibly-sourced seafood even more accessible.
Together with DoorDash, delivery will be available from more than 300 Red Lobster locations across the U.S. and Canada by mid-July, giving more guests a convenient way to enjoy a great seafood meal from the comfort of their homes or offices.
“We know our guests are busy, so we want to offer ways that make it easy and convenient for them to dine with us,” said Kim Lopdrup, CEO, Red Lobster.
“We’re excited to expand our partnership with DoorDash as another way to grow our off-premise offerings and provide guests with an ultimate seafood dining experience, no matter where they are.”
Through this partnership, Red Lobster will significantly increase its delivery footprint and ensure a best-in-class customer experience through a full integration of DoorDash into its Point of Sale (POS) system. By mid-July, Red Lobster guests in all of DoorDash’s service areas will be able to place their orders through DoorDash’s mobile app or website.
“At DoorDash we strive to offer the highest quality and service to our merchants, and we’re thrilled to scale our partnership with Red Lobster,” said Christopher Payne, Chief Operating Officer of DoorDash. “We look forward to making it even easier for customers everywhere to get their fresh seafood fix.”
In addition to delivery, Red Lobster is investing in To-Go, recently launching online ordering nationwide and updating its packaging to help maintain the integrity of the food. This month, Red Lobster will also add online ordering functionality to the My Red Lobster RewardsSM app.
To earn points and redeem tasty rewards, place a to-go order or join the waitlist at your local Red Lobster restaurant, sign up for Red Lobster’s app-based loyalty program, My Red Lobster Rewards.
Red Lobster is the world’s largest and most-loved seafood restaurant company, headquartered in Orlando, Fla. With a proud heritage and an even brighter future, Red Lobster is focused on serving the highest quality, freshly prepared seafood that is traceable, sustainable and responsibly-sourced.
DoorDash is a technology company that connects customers with their favorite local and national businesses in more than 850 cities across the United States and Canada.
Founded in the summer of 2013, DoorDash empowers merchants to grow their businesses by offering on-demand delivery, data-driven insights, and better in-store efficiency, providing delightful experiences from door to door. | food |
https://www.georgetown.edu/news/valentines-day-treats/ | 2021-03-04T22:49:09 | s3://commoncrawl/crawl-data/CC-MAIN-2021-10/segments/1614178369523.73/warc/CC-MAIN-20210304205238-20210304235238-00098.warc.gz | 0.959498 | 545 | CC-MAIN-2021-10 | webtext-fineweb__CC-MAIN-2021-10__0__172250745 | en | Food truly is the way to a person’s heart, and Valentine’s Day is the perfect time to bake for your friends, family, and loved ones to show them you care! In case you are running low on time or on ideas, here are a few that I made this week to get you going!
Chocolate Covered Fruit
- We all know that chocolate-covered strawberries are a classic Valentine’s Day gift, but did you know that they’re actually super simple to DIY? I whipped some of these up in less than 10 minutes (for research purposes only, obviously!)and they were delicious. Microwave some chocolate chips with a splash of your milk of choice (I used oat milk) for ~45 seconds, stirring every 10 seconds, and you will have yourself a rich chocolate sauce that you can dip your fruit into. I also threw some on some apples I sliced and carved, and they were equally delicious. You can’t go wrong with fruit + chocolate!
Heart-shaped Cocoa Bombs
- I admit, I cannot take the credit for this one—that goes to my sister, Camille! She makes and sells these beauties, and I convinced her to send me some to try (again, for research purposes!). To make these for your loved ones, just melt some chocolate and pour into your mold of choice (she uses a heart mold) or a muffin tin. Let the chocolate harden and then fill with hot cocoa mix, marshmallows, or anything else you would like! Glue two halves together with more melted chocolate. These are so fun to use: just warm some milk in the microwave and then plop it in to watch it disappear!
Jam-filled Heart Cookies
- I saw this recipe on Instagram (@soyummy) and I immediately had to try it. Basically, you make or buy a sugar cookie dough, roll it into balls, and then imprint the shape of a heart in each one with your thumbs or a stamp. Then, fill that heart up with strawberry jam (or any other flavor you want) before you bake them up! The result is a sweet, sticky, fruity dessert that is so cute and will be sure to win the affection of anyone you gift them to!
I love to bake for my family and friends, and I love it even more when there is a holiday theme! I hope these ideas get you in the mood to grab your apron and spatula and hop into the kitchen this Valentine’s Dayto show your pals some love by whipping up some quick and easy treats! Happy baking, and hoya saxa! | food |
http://www.hanselandgretelcandykitchen.com/aboutus | 2019-03-19T23:56:35 | s3://commoncrawl/crawl-data/CC-MAIN-2019-13/segments/1552912202161.73/warc/CC-MAIN-20190319224005-20190320010005-00009.warc.gz | 0.949609 | 727 | CC-MAIN-2019-13 | webtext-fineweb__CC-MAIN-2019-13__0__104998425 | en | Hansel & Gretel Gourmet Candy Kitchen is a pleasant surprise right in the middle of the Alpine Village of Helen, Georgia. In a village where one might expect typical tourist fare, there is a remarkable candy kitchen that produces some of the finest hand-crafted chocolates & candies in Georgia. Rising from the most humble of beginnings in 1973, Hansel & Gretel has established itself as a serious manufacturer of incredibly delicious chocolates, the best peanut and pecan brittle you've ever tasted, and more than 100 other candies. From its start as a 234-square-foot candy shop in 1973, Hansel & Gretel has grown into a 5,000 square-foot retail/production facility.
Every day you will find freshly dipped strawberries, and Granny Smith apples are dipped in our homemade whipping cream caramel, coated with rich milk chocolate, and covered with pecans or other toppings. We make rich, crunchy almond butter toffee, five flavors of fruit jellies (all available either sanded with sugar, or coated with chocolate), marshmallow, and more than a dozen flavors of hand-dipped creams. We always hand-dip our glazed pineapple slices, orange peels, apricots, and ginger. There is an entire showcase dedicated to pretzels, graham crackers, and special layered chocolate cookies, all coated with real chocolate. We only use real chocolate in our products, not chocolate flavored coatings. If peanut butter is your favorite, there are more than a dozen products we manufacture that you are sure to enjoy, from fudge to meltaways, soft centers to crunch, and so much more.
We hand-dip stemmed cherries in real chocolate, but we also make cordial cherries with liquid centers. Our chocolate caramel pecan turtles are the best-selling piece of candy in all of Helen.
An extensive part of our chocolate production involves chocolate molding. We manufacture hundreds of different chocolate lollipops and dozens of different chocolate molded theme sets.
We make chocolate nut clusters and bark--the same as clusters, only flat instead of bite-sized pieces. Our chocolate truffles made with heavy cream are our signature pieces.
Even if you have visited our company in Helen, it is possible you may have missed some of our items because there are so many to look at in the store! We are constantly growing and adding new items. Check out our website for more information about how to order our products for delivery to your home. We ship to every state in U.S.
Hansel & Gretel was started by Owner David Jones along with his wife Janet. He is the author of "Candy Making For Dummies" as well as past President of RCI (Retail Confectioners International Association) from June 2009 - June 2010. They now have their son-in-law & daughter, Mike & Diana Reis, coming into the business doing the businesses website, marketing and social media and are excited to take the store to the next level. They have four precious children who are quite the little candy confectioners to be.
We are mostly so thankful for all of our many customers all over the world! We wouldn't be where we are today if it wasn't for all of you! We hope you continue to enjoy our chocolates and candies as much as we enjoy making them! There's nothing better than putting a smile on someone's face from a little bit of sweetness! Always remember...
Make life a little sweeter… | food |
https://www.mtprovision.com/about-3 | 2024-04-19T00:06:49 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817249.26/warc/CC-MAIN-20240418222029-20240419012029-00330.warc.gz | 0.928791 | 267 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__143743984 | en | In the heart of Fort Worth, TX, two entrepreneurs, Seth and Graham, embarked on a mission to revolutionize the way we snack. With a shared passion for health, nutrition, and culinary creativity, they founded Mt. Provision - a haven for snack lovers who don't want to compromise taste or health.
At Mt. Provision, we believe that a healthy lifestyle doesn't have to mean sacrificing flavor and enjoyment. We are dedicated to crafting gourmet snacks that are not only irresistibly delicious, but packed with the nutrition of whole, organic ingredients. Our secret? Freeze-dried vegetables.
The Magic of Freeze Drying
Freeze-drying is our chosen method to preserve the natural goodness of vegetables. This process retains the original flavors, colors, and nutrients, ensuring that every bite is as healthy as it is delicious. Our snacks are free from artificial additives and preservatives, making them a perfect choice for health-conscious snackers.
Seth and Graham's Promise
As the founders of Mt. Provision, we're committed to delivering quality, innovation, and satisfaction in every bag. Our journey is fueled by our passion for good food and a healthy lifestyle, and we're excited to share it with you.
Thank you for choosing Mt. Provision. Happy Snacking! | food |
http://www.icemakeindia.co.in/blast-chiller-freezer.html | 2018-01-16T13:05:44 | s3://commoncrawl/crawl-data/CC-MAIN-2018-05/segments/1516084886436.25/warc/CC-MAIN-20180116125134-20180116145134-00671.warc.gz | 0.807245 | 264 | CC-MAIN-2018-05 | webtext-fineweb__CC-MAIN-2018-05__0__147055011 | en | Application: Multi-Door Design is effective when freezing or hardening of product is done with storage in crates and trolley.
Product: Ice Cream, Meat, Ready to Cook & Ready to Eat Food.
Temperature: -25°C to -40°C
Capacity: 200 Kg to 2000 Kg
Supported with advanced technology we develop high-end Mini Blast Chiller & Freezer. We undertake bulk orders and promise to delivery right on time and at competitive prices.
This Mini Blast Chiller & Freezer pulls down the temperature of stored food items in minimal time.
Application: Ice Cream, Ice Candy, Meat, Packed & Frozen Foods
· 10°C for Food Items in need of Blast Chilling
· -26°C for Food Items in need of Blast Freezing
Capacity: Starting from 50 kg
We are a leading manufacturer and exporter of Blast Chiller & Freezer - Forced Draft Type.
|No. of Shelves||4 Shelves|
|Material||Glass, Acrylic, Metal|
We are a leading manufacturer of Glass Door Display Chiller. Suitable for supermarkets to display Dairy items, Cake-Pastry, Chocolates, Beverages, Fruits & Vegetables, Flowers & Medicines etc. | food |
https://cobbschool.org/2020/05/11/cobbs-garden-to-table-initiative/ | 2021-02-28T12:42:30 | s3://commoncrawl/crawl-data/CC-MAIN-2021-10/segments/1614178360853.31/warc/CC-MAIN-20210228115201-20210228145201-00117.warc.gz | 0.846169 | 193 | CC-MAIN-2021-10 | webtext-fineweb__CC-MAIN-2021-10__0__30170823 | en | The Garden To Table initiative was developed to:
- Incorporate gardening as a norm for science, collaboration, developmental milestones and food;
- Increase consumption of vegetables and fruits, to improve nutrition and health outcomes;
- Improve knowledge and excitement about agriculture, gardening, food, nutrition and the environment;
- Support economic development by increasing opportunities for local farmers, ranchers, food processors and food manufacturers to connect directly to students; and
- Encourage environmental stewardship.
Ridberg, R. A., Bell, J. F., Merritt, K. E., Harris, D. M., Young, H. M., & Tancredi, D. J. (2019). Effect of a Fruit and Vegetable Prescription Program on Children’s Fruit and Vegetable Consumption. Preventing Chronic Disease, 16, E73. https://doi.org/10.5888/pcd16.180555 | food |
http://www.rutadelaplata.com/en/3598-gastronomy | 2017-12-15T14:04:00 | s3://commoncrawl/crawl-data/CC-MAIN-2017-51/segments/1512948572676.65/warc/CC-MAIN-20171215133912-20171215155912-00515.warc.gz | 0.958169 | 382 | CC-MAIN-2017-51 | webtext-fineweb__CC-MAIN-2017-51__0__200476266 | en | There are excellent restaurants in Seville, serving all the specialities of Andalusian cuisine, as well as national and international foods. However, Sevillian gastronomy finds its true identity in tapeo or the tasting of small portions of different dishes. The most widespread theory as to the origin of the tapa (savoury titbit) is that it comes from the custom of covering a glass of wine with a piece of bread and some sausage meat, which is how both were usually served.
The art of Tapeo
One curiosity associated with tapeo is the peculiar way Sevillian waiters have of naming off the available tapas, cleverly substituting the written menu lists, which are nonetheless displayed. Tapeo includes not only eating and drinking, but also represents a social act whose protocol has been strictly described by the best of experts.
The tapa tastes must be harmonized on a rising scale of intensity and properly spaced out.
No more than ten should be had, yet less than five is too austere.
There should be no more than four people in the group, to allow for easier mobility along the route, greater comfort at the bar and more harmonious conversation.
Tapas find their greatest ally in sherry wines, manzanilla or amontillado, although the hot climate of Seville makes cold beer advisable.
Restaurants in Seville
The fame and uniqueness of tapeo should not take away the pleasure of fine dining in a good restaurant. Well-known both here and outside the Seville area, splendid restaurants use top-quality products to yield varied and imaginative menus. Countless dishes can also be enjoyed from Sevillian traditional cuisine, to which local chefs have made new contributions, improvements and innovations. Especiallly noteworthy are the cakes and pastries made by the nuns in the closed convents following very old traditional recipes. | food |
https://satchlj.medium.com/cut-regulation-and-raise-food-prices-140fe3f01e28?source=user_profile---------2---------------------------- | 2023-01-29T16:30:40 | s3://commoncrawl/crawl-data/CC-MAIN-2023-06/segments/1674764499744.74/warc/CC-MAIN-20230129144110-20230129174110-00585.warc.gz | 0.967225 | 2,500 | CC-MAIN-2023-06 | webtext-fineweb__CC-MAIN-2023-06__0__186795912 | en | At my family’s small lowbush blueberry farm in late July and early August, the energy is festive. Over a thousand customers come from around the valley with their friends and small children each year to participate in harvesting the year’s blueberries, and most of them have a personal connection to the farm and the land, if not to my family directly. The blueberry sorting barn is filled with the roaring of fans and conveyor belts as the fruit is winnowed and packaged into boxes of five, ten, or twenty pounds and sold directly a few yards away; out in the picturesque fields, customers pick their own berries alongside local teenagers harvesting thousands of pounds of blueberries each day for what is often their very first job. The fruit is firm and sweet, easily surpassing in quality the conventionally grown lowbush blueberries, usually from Canada or Maine, found in the frozen section at supermarkets; and healthy-minded mothers excitedly discuss the antioxidant properties of the lowbush variety while tussling the blueberry-stained hair of their toddlers.
Small farms like this one are good for society, as contributors to the community and as producers of sustenance. They are better for the environment, often using less energy from outside sources, employing sustainable agricultural methods like crop rotation, rotational grazing, minimal pesticide application, and providing humane conditions for healthy animals. They are more likely to act as carbon sinks than as net emitters when compared to their larger counterparts. Their food is usually fresher and healthier, and they usually grow diverse crops of fruits and vegetables instead of monocrops of corn and soy. Additionally, as Tamar Haspel wrote for the Washington Post, “there’s value in having a place where people can take kids to pull a carrot out of the ground or come face to face with a pig,” and virtually everyone agrees with this.
These correlations between good farming practices and farm size aren’t just correlations; there is real cause and effect going on. On small farms, both consumers and farm owners have a more direct connection to the land, and their decisions will thus more closely reflect the best interests of the land and the earth instead of their financial situation. While large farms act as maximum efficiency crop producing engines, small farms are more often managed in ways that are best for the long term.
As Haspel also writes, it is an accepted fact that small farms are struggling to survive. Because of the economy of scale, large farms are inherently more efficient, and when this plays out in the market, small farms’ share of food production falls: from 1991 to 2017, it was cut almost in half. Farm debt is at an all-time high, and the majority of small farms don’t sell even $10,000 worth of food annually. Over half the world’s hungry are small-scale agriculturalists, and if they can’t make enough to get by, many say, it seems highly dubious that small farms could come close to feeding the world.
The financial failures of America’s small farms, however, are by no means insurmountable. Those who point to the high numbers of financially impractical small farms as a reason they cannot be the vision for agriculture’s future forget that their struggles are in large part a result of government policy: poorly thought out regulations designed for industrial scale agriculture, large subsidies given primarily to the biggest farms, and the abandonment of New Deal style price floors (laws which set the minimum price a product could be legally sold for). It is true that most farms must be large enough to supply local retailers and to turn a profit; but the first requirement isn’t a very high threshold (my family’s thirty-six acre farm meets it easily), and there are new promising policies the government could implement that would result in financial viability for small farms and generate strength, prosperity, and health in communities nationwide.
The health and building codes’ regulation of small farms must be drastically reduced. Rod Dreher, in the January 2003 issue of the National Review, and Peter Andrée, writing for Canada’s Alternatives Journal in February 2009, detail how illogical regulations hurt farmers by forcing them to slaughter and process their animals in federally inspected abattoirs no matter where or how the meat will be sold. These regulations are necessary for industrial scale meat processors, but outbreaks of E. coli or listeria are not a concern for small farmers who are processing the meat that they raised and are selling directly to consumers. In some regions, it is illegal to sell meat or eggs from poultry raised outdoors because of concerns about the avian flu, a phenomenon primarily associated with industrial factory farms. In Virginia, Dreher reported, the famous farmer and activist Joel Salatin had to put designated bathrooms and lockers for employees into his inspected meat processing facility even though he had no employees. And on my family’s farm here in Massachusetts, laws regulating the transportation of frozen food, the disposal of dairy wastewater, and other important and consideration-worthy issues have nevertheless placed roadblocks to our business in ridiculous and illogical ways for which they were not meant.
There are several key ways regulations on small farmers should be lifted to promote their growth while protecting the public health. Direct farmer to consumer sales should be mostly or completely deregulated, and restrictions on indirect sales should be loosened. Constitutional clauses like the failed LD 783 of Maine should become endorsed by the U.S. Food and Drug Administration, protecting the “Right to Food” by preventing regulation of homemade direct-sales food. In the meantime, municipalities should be given the option to enact town-specific bylaws declaring “food sovereignty” which allow the direct on-site sale of food without regulation (this has been granted in Maine only to be gutted by threats from the USDA), and food sovereignty laws should be extended to include products sold at farmers’ markets. Licenses for small meat processing facilities, on the other hand, should still be required for wholesalers, but they should be controlled by municipalities or states when those bodies choose to declare sovereignty, and they should be centered around a dogma of placing minimum burden on small farmers while maintaining food safety. Additionally, restrictions on non-meat wholesale transactions should be loosened for small farmers selling to local stores. This can be done especially in rural areas where the retailer is locally positioned relative to the farm because any irresponsible behavior on the part of the farmer would be kept in check by direct relationships with the consumers of the area.
In addition to desisting as much as possible from active interference with small farms, the government should incentivize buying sustainably grown food. If small farms were deregulated in these ways, many more of them would likely become profitable and expand into growing new crops and livestock for their communities. But the economy of scale would mean that large conventionally managed agribusinesses would still be able to charge far less for their food than small, sustainable growers, and as cost is the single most important purchasing influencer for food buyers, small farms would still be outcompeted. So in order to truly promote the well being of small farms, the government must economically intervene to level the playing field. There are a myriad of ways this could be done, from direct guaranteed government paychecks to these farms to purchasing and reselling food at a loss in order to guarantee a price floor for farmers while keeping the costs low for consumers. Every option has benefits and drawbacks; the one I argue is best tackles several issues simultaneously.
The best way for the government to support small farmers is through giving purchasing power to consumers. The problem the government must address is one of equalizing food prices. In order for this to happen, either small farms must lower their prices, or large farms must raise their prices. Although many do not like the idea of raising food prices, in this country the majority of people can afford to spend more on food than they do now: in 2019, American’s spent a smaller share of their incomes on food than ever before, down almost 50 percent from 1960. If the government taxed agribusiness heavily, they would be forced to raise their prices, allowing small farms to do the same without being outcompeted. Expanded welfare programs could enable those who cannot afford an increase in food spending to support small sustainably managed farms through greatly expanding programs like the federal government’s SNAP benefits and Massachusetts’ Healthy Incentives Program. Under this system, small farms could become authorized incentives program vendors, enabling them to accept the incentive dollars from low-income shoppers who would receive a monthly credit to spend through the program. This kind of program is known to be realistic, as versions of it have already been implemented, and effective, as has been shown in practice and through studies.
One challenge to be faced if this were implemented would involve ensuring that the vast majority of eligible farms sign on to start accepting the incentives. This could be accomplished through one-time monetary rewards to farms when they sign up, as well as the promotion of the program through advertising and educational initiatives. Once a critical mass of small farms began to participate, the rest would be pushed to follow by competition, and the monetary rewards could be discontinued. Another challenge would be transitioning to increased levels of direct sales in cities, where food must be transported further from farm to table. This could be addressed through systems like sellers’ cooperatives, where many small farms own one supermarket together, so prices are raised only minimally and incentive dollars could still be accepted. Distribution could also be handled by third parties though schemes like the UK’s food box system, which are essentially scaled-up CSAs incorporating many small farms into one delivery system.
The raising of food prices and preferential treatment for small agriculture would be a complete overhaul of the agricultural economy, but the benefits would be widespread and deep-reaching, accomplishing much more than saving struggling small farmers. First, it would maintain a more competitive environment than direct payments to farms because consumers would still be deciding which farms to support. Businesses with poor quality produce or bad customer service would therefore be held accountable. Second, more people would buy directly from farmers, ensuring that more of their money would directly support agriculture (instead of middlemen), and strengthening consumers’ connection to their food and the land it is grown on. Third, both the middle and upper classes would spend a percentage of their money on food that is closer to what low income families spend now, leading Americans to value food more and hopefully waste less. Finally, everyone across class boundaries would be able to eat healthier food, reducing health care costs for the country and improving quality of life across the board. The government could spend the tax money from big agriculture, as well as what that they already spend on subsidies for agribusiness, on programs that benefit us all: research for long term sustainability, including exploring ways to produce food from non-arable land; conservation of farmland threatened by development; and, of course, the expanded food assistance and incentives programs.
These policies are not meant to end large-scale, super-efficient food production. Rather, they would force these businesses to charge more in order to benefit smaller farms. Large operations would remain profitable, as increased prices would compensate for increased taxation, and further government policies could assist them in transitioning to more sustainable farming practices.
In a country with flourishing small farms, fed by healthy locally grown food, supported by an empowered USDA and FDA, and where the poor are secure in their access not only to enough food but to high quality food, carbon emissions would be cut, health issues would decline, inequality would decrease, and quality of life would rise. This would all be accomplished simply by removing unnecessary regulations, raising taxes on large farming corporations, and expanding popular social programs which already exist. These reforms or variations on them must be added to the ever-growing list of powerful, common sense legislation on the progressive agenda, alongside election reform, single-payer healthcare, and aggressive action on climate change and inequality. Then, as grassroots action eats away at the power of lobbyists and the status quo, we can start a transition to a healthier, more resilient nation of omnivores. | food |
https://www.saqibbhatti.org.uk/news/saqib-sponsors-nfu-and-farm-africa-event-parliament-0 | 2024-04-23T12:00:39 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296818474.95/warc/CC-MAIN-20240423095619-20240423125619-00816.warc.gz | 0.94461 | 552 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__127523294 | en | Saqib Bhatti MP, Member of Parliament for Meriden, sponsored an event in Parliament for the National Farmers’ Union (NFU) and the charity Farm Africa. The event celebrated the partnership between the NFU and Farm Africa as they continue to tackle farming issues across both continents. The reception focused on the importance of sustainable agriculture and highlighted the need to support smallholder farmers worldwide in tackling the climate crisis.
Smallholder farmers make up the majority of the world’s poorest people. And they produce the majority of food in developing countries. Yet it is they who are bearing the brunt of the climate crisis, with very little support to adapt to extreme weather events. The percentage of global climate finance reaching smallholder farmers is falling and is now just 0.8%.
It is the goal of the UK government’s international development strategy to end extreme poverty and tackle climate change and biodiversity loss. To do this it is recognised that all countries must achieve sustainable and inclusive growth, and the UK has made a commitment to leave no one behind. At the event, Farm Africa called for support for the agricultural sector to be focused on, increasing climate finance for smallholder farmers, prioritising support for female smallholder farmers and helping smallholder farmers engage with markets.
Commenting on the event, Saqib said:
“I was so pleased to be able to sponsor this event for the NFU and Farm Africa. It is so important that we support not only our farming community but the worldwide farming community as we transition to more sustainable practices. It is organisations like the NFU and Farm Africa that make a real positive impact on the lives of farmers and I am proud to support them in doing so.”
Minette Batters, President of the NFU and a Farm Africa ambassador, commented:
“Farmers all over the world are being hit by challenge after challenge as the climate crisis accelerates, threatening food security. I am proud to be an ambassador of Farm Africa, an organisation that is helping smallholder farmers across eastern Africa to implement climate-smart agricultural practices that mean they can grow and sell more, while protecting the environment for generations to come.”
Dr Diana Onyango, Head of Technical Team at Farm Africa, added:
“Across eastern Africa, smallholder farmers, the people most likely to be living in extreme poverty, are being left on their own to adapt to a climate crisis they did not create. The SDGs are significantly off-track. Poverty is rising not falling. One billion people live with severe food insecurity. Getting the SDGs back on track means supporting smallholder farmers, especially female farmers who are most affected by the climate crisis.” | food |
http://www.rashtradarpan.com/food-zone/till-chikki/ | 2021-04-13T04:34:09 | s3://commoncrawl/crawl-data/CC-MAIN-2021-17/segments/1618038072082.26/warc/CC-MAIN-20210413031741-20210413061741-00291.warc.gz | 0.840429 | 248 | CC-MAIN-2021-17 | webtext-fineweb__CC-MAIN-2021-17__0__36228105 | en | Til chikki, made with sugar and jaggery is often made for Uttarayan (kite flying festival). It can be prepared in a matter of minutes.
- 100 grams sesame seeds / til
- 100 grams jaggery
- 2 tablespoons pure ghee
- Roast the sesame seeds / til in a heavy bottomed pan on a low flame for about five minutes till they start to make a popping sound.
- Remove from the pan and transfer in another bowl.
- In the same pan add two tablespoons of ghee and the jaggery.
- When the jaggery begins to melt, keep stirring till it melts completely.
- Add the sesame seeds / til and stir to mix evenly.
- Transfer on a greased plate or any flat dish with smooth surface. You must apply a little amount of ghee on the plate so that the chikki comes off easily.
- Roll it flat with a greased rolling pin and cut into squares while the til chikki is still hot.
- As soon as thetil chikki cools, transfer into an airtight box. The til chikki can be stored for weeks. | food |
https://learning.covoji.com/growth/yee-sang-prosperity-toss-salad/ | 2020-08-07T00:26:24 | s3://commoncrawl/crawl-data/CC-MAIN-2020-34/segments/1596439737050.56/warc/CC-MAIN-20200807000315-20200807030315-00172.warc.gz | 0.888669 | 413 | CC-MAIN-2020-34 | webtext-fineweb__CC-MAIN-2020-34__0__105082542 | en | Yee Sang (Prosperity Toss Salad) is one of the dishes most Malaysian Chinese anticipate and look forward to during the Chinese New Year. Normally, this dish is served from the seventh day of the Chinese New Year. The seventh day is also known as Renri (Human Day). Also called the Day of Humankind, renri is regarded as the common “birthday” of all humans in ancient Chinese tradition. We prepare Yee Sang to celebrate the birthday of mankind.
Colorful Yee Sang is a tasty salad symbolizing abundance, prosperity, and vigor. The fun part is the tossing of the salad. Get the kids to join in. It is believed that the higher and more vigorous the toss, the better the new year! Don’t forget those auspicious wishes.
Ingredients For Salad
- 4 large carrots
- 2 large cucumbers
- 1 large daikon (white radish)
- 250g seaweed
- 250-350g smoked salmon or fresh salmon (sashimi)
- Pickled ginger
- 1 lime
- 6-8 sheets wonton skin
- Oil for shallow frying
- 4 tbs plum sauce
- 1 tbs hoisin sauce
- a few drops of sesame oil
- Julienne the carrots, cucumber and radish and place around the outer edge of the serving plate. Add the seaweed next to the julienned vegetables. Place small amounts of pickled ginger and slices of lime around the plate.
- Slice the smoked/sashimi salmon and place in the centre of the plate.
- Heat oil in a shallow frying pan and fry the wonton skins until golden brown. Remove from oil and drain.
- Mix the plum sauce, hoisin sauce and sesame oil in a separate bowl.
- When you’re ready to serve, crumble the wonton skin across the salad, and pour the sauce over.
- Invite everyone to yee sang. | food |
https://thetechhit.com/how-online-cake-delivery-services-are-reshaping-celebrations-in-pune/ | 2024-04-14T18:13:01 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816893.19/warc/CC-MAIN-20240414161724-20240414191724-00062.warc.gz | 0.933712 | 1,114 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__168595985 | en | Pune residents are increasingly having mail-ordered cake parties. Technology is essential to the holiday scene in this busy city where partying and culture coexist. Online Cake Delivery in Pune services are popular because they offer many options, are easy to use, and personalize many events. This article discusses why these services are becoming more popular and how they affect Pune celebrations.
Comfort at your doorstep
Pune residents need more time to plan big parties due to their busy lives. Due to their convenience, online cake delivery services have saved the day. People can now order delicious cakes online and have them delivered with a few clicks. This makes party planning easier and faster, which is excellent.
Ordering is simple, and other parts are helpful. With its crowded streets and short daylight hours, the city’s busy residents will appreciate cake delivery.
Variety of Cakes
Like its diverse population, Pune’s celebrations combine modern and traditional elements. A variety of cakes from online cake delivery services suits these tastes. This service can recommend a local or current menu emphasizing design and theme.
Cakes enhance birthdays, anniversaries, festivals, and other parties. Multicultural Pune cakes enhance any event.
Online cake delivery is great for customization. You can choose flavours, decorate cakes to match the party theme, and write meaningful messages. This customization makes ordering fun and the recipient’s celebration meaningful.
A family milestone cake can symbolize their journey. A personal touch makes the cake a spiritual center for celebrants.
Online cake delivery helps you arrive on time at busy parties.
Pune’s tight event schedules require on-time cake delivery. This fast, reliable service ensures your cake arrives safely.
Internet cake delivery makes any party, from surprise birthday to formal, triumphant. Timely delivery of a tasty, attractive cake sets the tone for a successful event.
Reliable online cake delivery services value quality. These services pay close attention to ingredients and artistic details to make delicious cakes. Customers can trust their special event cakes to be the best and tastiest because they strive for perfection.
If you’re looking for celebratory desserts in a city with high food standards, ensure the online cake delivery service guarantees quality. The effort to make the celebration look and taste good made it even more special.
Always ready to help
Online cake delivery services are excellent because they’re available 24/7. These services are available 24/7, giving customers more flexibility than a bakery. Whether you’re throwing a party or know someone who needs one, getting this cake last minute is helpful.
The 24/7 availability suits Pune residents’ busy schedules and celebratory moods, which don’t follow time limits. Place orders whenever you want to give yourself more time to plan your party.
Current Social Media Sharing Trends
Social media’s meteoric rise has changed how people share and record their lives, including parties. Online cake delivery services offer Instagram-worthy cakes, which contributes to this trend. It’s so pretty. You can post these cakes on social media and turn parties into online exhibits.
People love to post party photos, and a good cake is immediately noticeable. Online cake delivery services’ artistic cake-making skills modernize Pune’s party culture and fit the desire to record and share priceless moments digitally.
Supporting local businesses
Pune online cake delivery services partner with local bakeries and craftspeople. This cooperation between local small businesses helps them grow and gives customers a variety of products and services. Buyers of these services strengthen community and success for all. This boosts the local economy.
Celebrations make local businesses feel more natural and community-focused. Puneans are proud to support local businesses when they shop. Online cake delivery services connect customers with Pune’s talented chefs.
Fun without touching
The global pandemic has made people want to be touchless. Take advantage of this trend with online cake delivery. Inside, people can follow safety rules and celebrate important events. You can enjoy celebrations safely with contactless delivery.
This contactless method works well in Pune due to the unique challenges of living close together and maintaining social distance. Online cake delivery is a safe way to celebrate important events.
Surprising people make celebrations unique. Send cakes as gifts online with cake delivery services. Surprise parties are more accessible thanks to this. This gives the party a surprise boost of happiness that both parties will remember.
A Pune friend or family member can send a surprise cake for a special occasion, even if they are apart. Strange things make celebrations more meaningful and unite people, even if they live far apart.
To conclude, online cake delivery has changed Pune celebrations. It changes everything about desserts, not just how to make them. These services are essential to modern celebrations due to their variety, dependability, personalization, ease of use, and trendiness. Pune is always trying new technology, so online cake delivery will continue to impact celebrations. Customers, local businesses, and the community they serve work together to make celebration culture lively and friendly. City residents can spread joy with online cake delivery. Each party is an opportunity to celebrate traditions, express oneself, and meet new people. Residents of the city are increasingly dependent on creativity and efficiency. | food |
https://boydsbeef.ca/ | 2024-04-21T23:51:07 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296818067.32/warc/CC-MAIN-20240421225303-20240422015303-00306.warc.gz | 0.92991 | 442 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__17114341 | en | Boyd's Beef at South Glanton Farms
The Boyd family is proud to offer Boyd’s Beef to our local community. Boyd’s Beef is all natural and grass finished on forages that are grown on healthy, biologically active soils. This ensures increased nutrient density and a desirable fatty acid profile in the meat.
By purchasing Boyd’s Beef not only are you buying a high quality, nutritious, locally produced and processed product, you are buying into a production system that is constantly improving the natural resources on our farm.
How it Works
When you sign up for a subscription meat box you are allowing yourself access to natural grass-fed beef throughout the year without having the upfront cost of purchasing a whole or half beef and a large deep freezer. Since we currently only butcher seasonally off green grass we have a limited amount of meat subscriptions available. The meat boxes are priced at a discount to purchasing individual cuts of meat.
When you sign up for our subscription service we will assume that you are going to commit to purchase the same amount every two months, but if for some reason you need to cancel you are free to do so at any time.
Beef Subscription Service
Our subscription service works when consumers commit to an ongoing monthly purchase of grass fed beef from our farm to your family.
We’ve created three different packages at a range of price points so anybody can enjoy the benefits of purchasing direct from the farm, without the need to have a dedicated deep freeze.
Once you’ve subscribed to any of our packages, we will follow up by email and arrange for a time for drop off. We will deliver to Brandon and have pick up spots in both Brandon and Clear Lake.
All beef will be shipped frozen.
If you would like to purchase individual cuts check out our online store or visit the Green Spot 1329 Rosser Ave. East in Brandon. All orders over $70 are eligible for free delivery within a 10 km radius of Brandon or can be picked 2 business days after order has been placed at the Green Spot.
available from 08:00 – 17:00 | food |
https://www.pizzadeliverynewarknj.com/pizza/ | 2023-09-23T08:09:11 | s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233506480.35/warc/CC-MAIN-20230923062631-20230923092631-00124.warc.gz | 0.936058 | 310 | CC-MAIN-2023-40 | webtext-fineweb__CC-MAIN-2023-40__0__50326327 | en | Here at Pizza Town, we make certain our pizza delivery in Newark, NJ arrives on time and in the safest and most reliable manner possible. We never sacrifice our driver’s safety or food quality. Customers trust and love this about us!
Our pizza is made to order, whether prepared from online orders or in-store ordering. Our experts repeat each order back to our customer to make certain we meet every detail in a satisfactory manner. We prepare every pizza with the freshest of ingredients to ensure a tasty experience that keeps customers coming back for more!
We provide our customers with a competent, reliable, and safe delivery service. Every person receives an estimated delivery time to aid with meal planning. Our drivers will arrive in our company car, complete with an easily recognized logo and sign. Every driver will be wearing a company uniform to ensure customer safety. We guarantee our pizzas are delivered hot, secure, and ready to eat!
We sell pizza by the slice for those times when ordering a quick and convenient treat are in order. Topping it off with one of our refreshing beverages completes the meal experience!
We sell pizzas in different sizes ranging from small to Sicilian. Our small size is ideal for one or two people wanting to take a break from kitchen duties. Our Sicilian size is perfect for larger gatherings like workplace parties or family night at home. Let our experts help decide which size best suits the need.
No one does pizza better than we do at Pizza Town in the Newark, NJ area. | food |
https://reportwire.co/22-expert-approved-tailgate-essentials-youll-want-to-buy-asap-cnn-underscored/ | 2023-05-30T05:40:44 | s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224645089.3/warc/CC-MAIN-20230530032334-20230530062334-00601.warc.gz | 0.940427 | 2,647 | CC-MAIN-2023-23 | webtext-fineweb__CC-MAIN-2023-23__0__274884488 | en | Watching our favorite team gut it out on the gridiron is great and all, but if we’re being completely honest? Scoring tickets for the big game is more about the tailgates than the tackles. As football season returns, the grills come out, the beer gets chilled and the parking lot parties get kicked into high gear.
It’s officially time to plan your menu, stock up on supplies and get all the gear you’ll need for a successful tailgate party. For a little coaching on our next tailgate playbook, we turned to John Currence — an Oxford, Mississippi-based James Beard Award-winning chef and “Top Chef Masters” contestant, whose book “Tailgreat” pays homage to the pregaming tradition — and Susie Bulloch, whose website Hey Grill Hey offers a slew of barbecue recipes along with a signature line of rubs and sauces.
From $11.99 at Amazon
Currence’s tailgating cookbook is packed with recipes sure to score a touchdown with your guests. From breakfast ideas (Shrimp and Cheese Grit Soufflé, anyone?) to snacks (Korean BBQ Wings for the win!) to dips (Chili and Cheese Frito Pie, please) to po’boys, sliders, tacos, ribs and hand pies, we honestly don’t even care who’s playing. Bring on the party!
Yes, hot dogs, hamburgers and brats are tailgate no-brainers. But with a little forethought, it’s easy to elevate your next party before the big game. “I love to precook wings about three-fourths of the way, drizzle them with oil and then finish them on the grill before tossing them with whatever I choose to dress them with,” Currence says. “And marinated vegetables on the grill for just a touch of flavor — but leaving them with most of their raw texture — is always a crowd-pleaser.”
$19.99 $18.99 at Amazon
Keep your kabobs and skewers from falling through the grill grate with this highly rated wok made of nonstick perforated steel.
Anything handheld is the way to go when it comes to a successful tailgate, according to Bulloch. “I love making a batch of smoked deviled eggs before the tailgate — they’re always a huge hit,” she says. “Then, when the crew is all assembled, I fire up the grill for some Grilled Buffalo Chicken Skewers — all of that classic Buffalo chicken flavor on a tailgate-friendly stick. Nobody can resist the smell of them on the grill, and we always pick up a few extra guests who follow their noses to our setup.”
$12.59 $7.99 at Amazon
This pack of 12 stainless steel kabob skewers gets rave reviews for being reusable and long-lasting, sturdy and, at 14 inches, long enough to hold a great amount of meat and veggies.
“My goal with any tailgate is to only pack what is necessary, and premade sauces and seasonings make that task so much easier,” Bulloch says. “If you pack a few seasonings and sauces that can cover your flavor bases, then you can avoid loading up 12 jars of individual spices and unnecessary condiments.”
Some versatile faves from her Hey Grill Hey line that work for everything you throw on the grill, from classic burgers to fajitas, include Beef Rub, Chicken Rub and Fiesta Rub, along with Whiskey Peach BBQ Sauce, Texas Style BBQ Sauce and Maple Bourbon Grilling Glaze.
$12.99 at Hey Grill Hey
Bulloch’s all-purpose beef seasoning mixes salt, pepper and six other spices, perfect for topping burgers, steaks, veggies and more. It’s also an award winner, nabbing first place honors at the National Barbecue Association’s 2020 awards.
Very little about tailgating, according to Currence, is simple or convenient, so using tools that make the job easier is important. “As much as I hate to say it, gas grills make the most sense for a tailgate, as dealing with burn-down charcoal is always a challenge in a space that is not yours,” he says. “I suggest looking for something lightweight and easy to handle that cools down quickly.”
For charcoal, gas grills and more, check out our full guide to the best grills here.
$219.99 $187.75 at Amazon
Currence is a fan of Cuisinart’s top-rated tabletop propane chef’s grill that comes with two burners and an electronic ignition and requires zero assembly. “It’s all stainless and very slick-looking and super easy to clean,” he says.
$319.99 $289.99 at Amazon
Currence also recommends Coleman’s RoadTrip series of stand-alone grills, noting their high performance. This propane model features three adjustable burners, a large grilling area, quick-fold legs, wheels and a push-button ignition, plus an integrated thermometer for easy monitoring.
According to Bulloch, portability and capacity are key to finding a great tailgating grill. “You want a grill that’s easy to move but has enough cooking space to fit more than two hot dogs and one ear of corn,” she says. “As far as portability, I look for grills that are self-contained, meaning I don’t need to pack up a bunch of additional pieces to assemble it at the tailgate.”
$399.99 at Ace Hardware and PK Grills
Bulloch calls this PKGO her current favorite tailgate grill. “I’ve hauled this grill all over the place this summer and have loved the versatility,” she says. “The PKGO actually opens up and splits in half to double that grill grate real estate. Charcoal-fueled with super-thick walls means that you can grill hot and fast or even smoke low and slow, all without needing propane or electricity.”
One major piece of the successful tailgate party puzzle: how best to keep food and drinks hot or cold. “I always pack a few small coolers instead of one large one,” Bulloch says. “One cold cooler is for raw meats. You always want to keep that separate from your drinks or fresh fruits and vegetables. Pick something that is one solid piece of plastic inside so it is easy to sanitize when you get home.”
Check out more of our favorite coolers here.
$39.99 $34.99 at Amazon
Bulloch prefers to load a second cooler with drinks and anything ready to eat cold, while a third cooler is for hot items. “I usually use this to transport hot items I’ve made at home, from briskets to smoked ribs or pulled pork,” she says, noting she lines the cooler with towels to keep meat at the perfect hot serving temperature for hours.
$169.99 $147.77 at Amazon
Have food you need to keep hot during your tailgate? This cooler has a warming mode to keep your meats, dips or sides at least 40 degrees warmer than the temp outside. Want to use it as a refrigeration unit? No sweat: It’ll stay around 30 degrees and, instead of ice, just plug it into your car’s power adapter.
Currence likes to wrap bricks in aluminum foil, heating them to 400 degrees, then places them in the bottom of a cooler, covering them with a towel and layering the food on top to keep it warm. “To keep things cold,” he adds, “fill Ziploc bags with water and freeze them flat for layering on your cold food. This keeps your food cold without all the mess of melted ice.”
$275 at Yeti and Amazon
The smaller version of our pick for the best cooler, this Yeti is top-of-the-line thanks to its ruggedness, outstanding ability to keep things ice cold for hours and leakproof, easy drainage. This model holds up to 20 cans with a two-to-one ice-to-can ratio and comes with a standard dry goods basket. “Simply put, Yeti is 100% unparalleled,” Currence says.
$105 at ThermoWorks
“Anytime I’m leaving home to cook, whether it’s to tailgate or teach a barbecue class, I always make sure to pack two things: my instant-read thermometer and a portable knife set,” Bulloch says. “My favorite thermometer is the Thermapen One. It gives an incredibly accurate readout in one second. A quick reading may not seem important until your hand is holding a thermometer over a hot grill. Having accurate and fast temperature readings means that you can cook anything while you’re tailgating without worrying about under- or overcooking your food.”
$54.99 $49.99 at Amazon
Bulloch says this nine-piece knife set, complete with a chef, bread, paring, fillet and utility knife, plus a carving fork, shears, cutting board and carry case, has a permanent spot in her tailgating kit, calling it “sharp, versatile and not too precious.”
$35 at Yeti
Of course, you’ll want to rep your team when you’re tailgating. Thankfully, Yeti has tons of customizable gear including coolers, buckets and drinkware perfect for the pre-game festivities.
$199.95 $164.95 at Amazon
Mark your space while proving your tailgating guests with plenty of shade with this highly rated pop-up canopy that will shield you from rain, wind and sun as you pregame. Water-resistant with 50-plus UV protection fabric, it’s super sturdy and comes with a wheeled rolled bag for easy transport.
$119.95 at Amazon
Get ample coverage, including two removable side walls with this pop-up tent that gets rave reviews for being easy to assemble, with no tools required, its waterproof, sun-resistant fabric and rugged roller bag.
$229.99 $169.99 at Amazon
Snag some serious savings on this hexagon-shaped 13-foot-by-13-foot beach canopy that also works in the grass or on concrete for tailgate parties. Easy to set up in just three minutes, it includes two-way roof vents for better air circulation as well as a wheeled carry bag.
$129.99 at Amazon
When tailgating space is tight, pull out this lightweight and portable awning that attaches to your vehicle, giving you plenty of shade without needing to take up multiple parking spots. Prefer to ground it? It comes with steel poles to allow that too.
$300 at Yeti
If comfort is your primary concern, you’ll want to opt for this camp chair from Yeti, which will keep you cozy no matter how long you tailgate. Plus, it comes with a built-in cup holder and can support up to 500 pounds.
$39.99 at Target
You’ll need to provide some seating if you plan to tailgate all day, and this chair gets top ratings for its wide seat (it holds up to 300 pounds), cup holder and media pocket and overall comfort.
$62.99 $47.24 at NFL Shop
Support your favorite football team with a logo’d chair from the NFL Shop, the league’s official store. Each chair features adjustable armrests and two cup holders and folds up to pack away easily before kick off. Find your favorite team here.
$102.15 $92.99 at Amazon
Give yourself some food prep space at your next tailgate with this highly rated table that’s sturdy, handy and easy to assemble. The large tabletop, plus two side shelves and a lower shelf, along with hooks and a paper towel holder will keep all your supplies handy.
$98.99 at Amazon
Provide six seats with this foldable bench that’s an Amazon bestseller. Easy to set up in just seconds, each seat can hold up to 200 pounds, it comes with a carry bag for easy storage, and side bags at either end can hold water bottles, phones and more. | food |
http://www.lesterseats.com/blog/2016/9/9/carrot-cupcakes-with-cream-cheese-icing | 2019-09-19T06:45:20 | s3://commoncrawl/crawl-data/CC-MAIN-2019-39/segments/1568514573444.87/warc/CC-MAIN-20190919060532-20190919082532-00502.warc.gz | 0.821118 | 419 | CC-MAIN-2019-39 | webtext-fineweb__CC-MAIN-2019-39__0__14822778 | en | Carrot Cupcakes with Cream Cheese Icing
A tried and true recipe from my own mum's collection. Also makes a wonderful cake (see additional notes at the bottom for these instructions).
1 cup of sugar
1 cup of brown sugar
1 cup of vegetable oil
2 cups of flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
2 teaspoons of cinnamon
½ teaspoon of nutmeg
¼ teaspoon of allspice
2 ½ cups grated raw carrots
1 cup drained of crushed pineapple
1 teaspoon of vanilla extract
Note: Coconut and nuts also work well in this recipe. If adding these ingredients use: 1/2 cup of moist flaked coconut or 1/2 cup finely chopped nuts and decrease the grated raw carrots to 2 cups.
Cream Cheese Frosting Ingredients
8 ounces of softened cream cheese
¼ cup of butter
2 teaspoons of vanilla extract
3 ½ cups of sifted icing sugar
Carrot Cupcake Directions
- Preheat oven to 350 degrees Fahrenheit
- In a large bowl beat eggs until frothy.
- Gradually beat in sugars and oil.
- In a separate bowl, combine flour, baking powder, baking soda, salt, and spices.
- Stir into egg mixture.
- Stir in carrots, pineapple, and vanilla.
- Evenly distribute the batter into 26-28 lined muffin tins.
- Bake for 20-25 minutes.
- Let cool in pan for 5-10 minutes, then remove and place on wire rack and let cool completely.
- Cream together cream cheese, butter, and vanilla.
- Gradually beat in enough icing sugar to give smooth, spreadable consistency.
Cake Note: To make layered cake, divide above mixture into two greased and floured cake pans. Bake at 350F for 35-40 minutes.
For a 13x9 pan, bake at 350F for 45-50 minutes, and for a tube pan, bake at 350F for 60 minutes. | food |
https://www.bongis.com/faq | 2023-01-29T11:44:56 | s3://commoncrawl/crawl-data/CC-MAIN-2023-06/segments/1674764499713.50/warc/CC-MAIN-20230129112153-20230129142153-00177.warc.gz | 0.948199 | 321 | CC-MAIN-2023-06 | webtext-fineweb__CC-MAIN-2023-06__0__90135913 | en | Why are your turkeys white?
They have had the color bred out of them. This was done because on occasion pigment from the feather would discolor the birds skin during dressing. The result is the clean, white, unblemished skin of today’s dressed turkey.
Which are better, hens or toms?
There is no difference in eating quality. If you want a turkey up to 18 lbs., it’s usually a hen, and if you want a turkey larger than 18 lbs., it’s usually a tom.
Aren’t toms tougher?
No, this assumption is based on the mistaken belief that toms are quite a bit older at dressing time than the hens.
What’s the best way to roast a turkey?
Fresh or frozen, start with a Bongi’s turkey. Then be sure to not overcook it by using a thermometer. Any thermometer is better than none, but the very best is an instant read thermometer. White meat is best at 170 degrees, and dark meat at 180 degrees. Please don’t cook your turkey to 185 degrees like many oven thermometers suggest.
Is there something in turkey meat that makes you drowsy?
Turkey is naturally high in the amino acid l-tryptophane. L-tryptophane is believed to produce a natural calming effect. Milk is also high in this substance, hence the practice of drinking a warm glass of milk before bedtime to promote sleep.
Still Have a Question? | food |
https://elegant.vn/travel/view/199?key=MEKONG%20DELTA%20BY%20SPEED%20BOAT%20FULL%20DAY%20TRIP | 2023-03-28T02:26:33 | s3://commoncrawl/crawl-data/CC-MAIN-2023-14/segments/1679296948756.99/warc/CC-MAIN-20230328011555-20230328041555-00004.warc.gz | 0.920695 | 289 | CC-MAIN-2023-14 | webtext-fineweb__CC-MAIN-2023-14__0__60982759 | en | Cruising through canals and along Saigon River in the Mekong Delta, you will enjoy some typical Southern Vietnamese’s activities such as: traditional music, cycling on village roads, rowing a boat, savoring honey tea, Mekong vodka as well as gourmet lunch on Ben Tre island. The tour also includes a visit to a coconut candy factory.
07:30 am Pick-up at the customers’ hotel and transfer to Tan Cang pier.
08:00 am Depart to Mekong Delta (My Tho) by luxury speedboat. When on board, enjoy a light breakfast of The Pat' a Chou cake with Lavie water & seasonal fruits, enjoy the fresh air and understand the daily life of local citizens living along the river banks.
10:00 am Arrive to Mekong Delta (My Tho):
12:00 pm Cruise to Diem Phuong restaurant and enjoy your Vietnamese traditional lunch with delicious 7-courses: Elephant-Ear fish (one very special dish in Mekong Delta), rice-paper served with fish sauce and other dishes.
01:30 pm Finish lunch and head to Saigon.
03:30 pm Arrive back to Saigon to be dropped off at your place of stay.
Tour Departure Time: 8:00 AM
Tour Length: Approximately 7.5 hours | food |
https://www.pimatasauce.com/butter-curry-box-2-p.asp | 2021-06-16T17:56:23 | s3://commoncrawl/crawl-data/CC-MAIN-2021-25/segments/1623487625967.33/warc/CC-MAIN-20210616155529-20210616185529-00164.warc.gz | 0.942452 | 385 | CC-MAIN-2021-25 | webtext-fineweb__CC-MAIN-2021-25__0__204385715 | en | 2 X Jersey Butter CurrY, 1 X Marinade Spice Mix and 1 X Chilli Sauce
Makes two curries for a small family each.
The Jersey Butter Curry has been designed to work with the Marinade Spice mix.
Recipe and cooking tips are on the jar.
The Jersey Butter Curry is our latest product which is the culmination of the blend of culture and flavours from three countries.
India, where the recipe originated from, Mauritius where for four generations it has been undergone amazing changes and Jersey where it has further evolved using quality Jersey butter, Jersey cream and sweetest tomatoes to become this product.
Rich, creamy and flavourful, the Jersey Butter Curry is a family favourite. In handcrafting this product, we have not added chillies as we believe a curry should speak of flavours and spices and chilli is another level of taste and flavour that should be added by those who want it. And for that, we have created the Pimata Chilli Sauce which satisfies the cravings for heat by our customers.
The Jersey Butter Curry contains dairy, is 100% vegetarian, no gluten containing ingredients, no preservatives, no added sugar, additives or artificial colouring.
Making this curry is quick and simple as we have done all the hard work for you - you would not need to peel, chop, dice, cook and reduce any other ingredients in making the gravy or sauce as we have done it for you in this jar.
The Marinade Spice Mix has been designed to work exclusively with the Jersey Butter Curry sauce.
This marinade spice blend contains fragrant spices like cardamom, nutmeg and mace and also sweet paprika to give it that depth of sweet pepper taste.
This marinade can also be used as a dry rub or simply a marinade for any creation of yours should you deem it fit for purpose. | food |
https://torontofireplaceshop.ca/product/napoleon-prestige-pro-825-rsbi-natural-gas-grill/ | 2024-02-27T06:10:34 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474671.63/warc/CC-MAIN-20240227053544-20240227083544-00064.warc.gz | 0.895135 | 374 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__202062636 | en | Introducing the ultimate outdoor cooking machine – Napoleon’s Prestige PRO™ 825 RSBI Natural Gas Grill. This grill is the perfect choice for anyone who loves to entertain outdoors and wants to impress their guests with restaurant-quality meals.
The Prestige PRO™ 825 RSBI features a stainless steel body that is built to withstand the elements, ensuring it will look great and perform flawlessly for years to come. Chrome details add a touch of luxury, while the LED Spectrum NIGHT LIGHT™ Control Knobs provide near-limitless color options to make nighttime entertaining a breeze. These knobs also glow red when the gas is left on, providing a safety feature that is both convenient and reassuring.
The iconic WAVE™ cooking grids give your food those perfect sear marks, while the main grill head provides plenty of cooking power to handle even the largest crowds. With the integrated smoker tube and dedicated burner, you can even turn this grill into a smoker to add even more flavor to your meals.
The second head of the Prestige PRO™ 825 RSBI features two ceramic infrared burners that can reach high heat in just seconds, making them perfect for searing restaurant-quality steaks. The two-stage power side burner, complete with a reversible cooking grid, is ideal for preparing sauces, sautes, and side dishes.
For perfectly cooked restaurant-style meals, the Prestige PRO™ 825 RSBI also features rear infrared burners and a rotisserie. With this incredible grill, you’ll be able to impress your guests with delicious, evenly cooked meals that they won’t soon forget.
Overall, if you’re looking for the ultimate outdoor cooking machine that combines durability, luxury, and performance, look no further than the Napoleon Prestige PRO™ 825 RSBI Natural Gas Grill. | food |
https://veganpublishers.com/vegandog/ | 2020-09-25T23:34:57 | s3://commoncrawl/crawl-data/CC-MAIN-2020-40/segments/1600400228998.45/warc/CC-MAIN-20200925213517-20200926003517-00168.warc.gz | 0.954898 | 2,319 | CC-MAIN-2020-40 | webtext-fineweb__CC-MAIN-2020-40__0__230154827 | en | It’s been almost two years since my husband and I transitioned our nine-year-old dog to a vegan diet. This time has been filled with curious questions, skepticism, and a great deal of criticism from omnivores and vegans alike. Although we do our best to ignore the disapproving looks and comments, I’ve realized that it makes more sense to do my best to explain. So here goes. Please reserve your judgement until the end!
I don’t want to brag, but Rigby is a great dog. We adopted him nearly seven years ago from a shelter in Chicago because of his shaggy black hair and adoring eyes. He was two and he was a challenge right off the bat – plagued with acute separation anxiety, under-socialized to the point that he lunged at everything on four legs, and (the easiest challenge to tackle) a leash-puller. But over the years he’s spent with us, he has turned into a therapy dog who travels the world and he’s had a bevy of four-legged housemates including, currently, a one-eyed rabbit named Monty.
I say all of this to explain that Rigby’s health, well-being and general happiness matter to us. He is always on our minds and we turn down many an invitation out to stay home and snuggle him. He is a member of our family and we treat him as such.
When we went vegan, it was a world shift. We’d been vegetarian for years, but had only recently understood the true impact of dairy and eggs and it was the logical next step. I’m not sure who among us raised the idea of changing Rigby’s diet. He’d always had an unhappy stomach, no matter how many supposedly healthy dog foods we tried to feed him, so we didn’t think there was much to lose. But we didn’t know much about vegetarian, let alone vegan, dog foods. We went to work researching.
What we discovered was — to put it frankly — disgusting. Commercial dog food can in no way be classified as “food” for anyone, including dogs. The ingredients include scraps from the slaughterhouse floor; expired meat from supermarkets; bits of cancerous flesh and downed animals deemed unfit for human consumption, which are sifted to get rid of hair and then rendered (boiled for several hours); bits of flesh, brain, and skin that come off during the centrifugal separation process; and traces of euthanasia liquid and flea collars. Why are there traces of euthanasia and flea collars in dog food? Because sometimes the bodies of euthanised animals from shelters are ground up and used as filler.
All of the above was enough of a reason for us to switch Rigby’s food. But why vegan food? Why not raw meat or those expensive venison logs at the high-end pet stores? Well, for one thing, we’re vegan. We try our hardest not to support any industries that profit from harming animals. For another, it’s expensive. Some people may argue that vegan dog food is expensive and it certainly is more costly than the commercial brands that keep their food cheap by sweeping the slaughterhouse floor for scraps. But we’ve always been willing to spend more on food (and less on other things) in order to support vegan companies and brands. And we have actually ended up saving money because my husband now prepares our dog’s food from scratch. All the ingredients are organic and we try our best to purchase from local vegan businesses. Rigby’s food costs about $7 per week.
But don’t dogs need meat?
They actually don’t. What dogs need are nutrients. They evolved to be scavengers that can subsist on almost anything. How they derive their nutrients is beside the point. The same goes for cats (although I’ve heard that transitioning a cat to a vegan diet is more difficult and I have no personal experience with it). Though taurine is essential for cats’ diets, the process that commercial cat food goes through actually removes any naturally occurring taurine, so a synthetic version is added after processing anyway.
The argument that vegans live unnaturally is not a new one. Omnivores suggest that taking B12 supplements is not natural. If you drink nut milk instead of bovine milk, it’s not natural. If you feed your dog anything other than the commercial brand kibble, it’s not natural. Well, very little we do is natural anymore. We fly through the sky in steel contraptions. We explore the deep sea. We live in places that humans normally wouldn’t be able to survive because we’ve found ways to generate heat that our ancestors would certainly have deemed unnatural. And we keep ourselves alive using chemicals and pills that are the furthest thing from natural. There’s really no need to measure anything on a “natural” scale – we all fall short most of the time.
Back to Rigby. His current food is made up of half dry (a kibble we bake at home) and half wet (a cooked vegetable mixture recommended by Vegedog), so that he can enjoy the best of both worlds and keep his teeth clean. Between both types of food, he consumes a wide variety of ingredients to ensure he gets all the nutrients he could possibly need, including: fresh (dog-friendly) vegetables, hemp seeds, flax oil, nutritional yeast, Vegedog supplement, vital wheat gluten, acidophilus, probiotics, cranberry extract, lentils or other beans, brown rice or quinoa, apple cider vinegar and ginger. We generally set aside a few hours on a weekend day to prepare a massive amount of food (most of which we freeze); this lasts us the better part of a month.
We spent weeks researching to make sure Rigby would get what he needs. Then my husband tried out a variety of recipes to make sure Rigby would be happy with them. Every week my husband tries Rigby’s kibble to see how it tastes. Can you imagine eating a handful of commercial brand dog food every week?
But I’m forgetting one last thing: Rigby’s happiness. Dogs love meat. How could I deprive my dog of something he loves?
First of all, what dogs love about kibble is actually an addictive, synthetic substance called digest, a byproduct of the rendering process made up of a variety of animal tissues, which is added after the fact to make these scraps more appealing. Second of all, would you be happy eating kibble for the rest of your life? We switch up the flavors in Rigby’s food with every batch to figure out what he likes and what he doesn’t, and to give him some variety. If you truly want to give your dog what they want, you’ll be feeding them from your plate – dogs don’t want kibble, they want your sandwich.
Finally, like most dogs we’ve taken care of, Rigby loves veggies. He always liked carrots, but his palette has expanded to include raw broccoli, Brussels sprouts, red peppers and cabbage. We’ve also invested in a few vegan brands of more traditional types of dog treats made by Benevo, Soopa, Antos and v-dog. He especially likes Benevo’s Pawtato Sticks.
Please understand that I am not telling you what to feed your companion animals. I’m simply explaining why we feed Rigby what we do. We wish — just like with our own switch from vegetarianism to veganism — that somebody had told us what we were feeding our little boy a long time ago. But we’re grateful we know now, and we want to make sure other people know, too.
Our domesticated animals eat what we give them — that’s the nature of this strange relationship we’ve manufactured — so we have a responsibility to make sure that what we give them will make them not only happy, but also healthy. And that’s exactly what Rigby is.
I realize much of this might come as a shock. So if you’d like to learn more, I recommend reading Obligate Carnivore: Cats, Dogs, and What It Really Means to Be Vegan by Jed Gillen, reading dog food reviews from Dog Food Advisor or simply Google “what’s in dog food.” I’ve included the recipe for Rigby’s wet food below (adapted from a PETA recipe here: http://www.peta.org/living/companion-animals/say-kibble-vegan-dog-food-recipe/#ixzz3BCxXKDgf) if you’re feeling adventurous! Happy cooking :)
Homemade Sweet-Potato Peanut-Butter Vegan-Dog Delight (a.k.a. Wet Food!)
• 6 cups water
• 1 cup mixed brown rice and quinoa (or other grains)
• 1 cup mixed lentils (or other beans!)
• 3 medium sweet potatoes sliced into 1-inch cubes / I usually use 1 sweet potato and then a mix of other veggies, such as brussels sprouts, broccoli, kale, carrots, etc.
• ~3 tbsp. ginger, to taste
• 1 cup natural peanut butter (we use way less and add in some oil)
• 1 tbsp apple cider vinegar, optional (helps alleviate gas)
• 8 g hemp protein (you can find hemp flour in health food stores)
• 1 Tbsp. ground flax seed
• 200-250 mg cranberry extract (Since a vegan diet is alkalizing, your dog may need this acidifier to maintain a healthy urinary pH)
• VegeDog multivitamin powder, as directed
• 125 mg probiotic (1/4 pill) or some other type of digestive aid
• ¼ cup nutritional yeast
• For flavour I usually also add some liquid smoke and possibly some cinnamon or other dried herbs
• Boil the water.
• Add the rice, lentils, sweet potatoes, and other veggies.
• Reduce the heat and simmer, covered, for 40 minutes to 1 hour, or until all ingredients are soft. Stir occasionally and add more water as needed. Too much water is better than not enough water (remember, you want the ingredients to be extra moist because they will be easier to digest).
• Mash the sweet potatoes with a fork and mix thoroughly. Let cool.
• Add the remaining ingredients and stir well.
Place 3 to 5 servings in your refrigerator and store the rest in the freezer.
Jordan is an animal welfarist turned animal rights activist and she credits her volunteer experience at a vegan animal sanctuary with that shift. An editor with a Master’s Degree in Creative Writing, she and her vegan husband and dog recently moved from the US to the UK and they’re enjoying exploring England (and beyond!). | food |
https://www.fcps.org/wellness-resources/nutrition-environment-services | 2024-04-22T22:15:00 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296818374.84/warc/CC-MAIN-20240422211055-20240423001055-00177.warc.gz | 0.959869 | 261 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__52572875 | en | Nutrition Environment & Services
The school nutrition environment provides students with opportunities to learn about and practice healthy eating through available foods and beverages, nutrition education, and messages about food in the cafeteria and throughout the school campus. Students may have access to foods and beverages in a variety of venues at school including the cafeteria, vending machines, grab ‘n’ go kiosks, schools stores, concession stands, classroom rewards, classroom parties, school celebrations, and fundraisers.
School nutrition services provide meals that meet federal nutrition standards for the National School Lunch and Breakfast Programs, accommodate the health and nutrition needs of all students, and help ensure that foods and beverages sold outside of the school meal programs (i.e., competitive foods) meet Smart Snacks in School nutrition standards. School nutrition professionals should meet minimum education requirements and receive annual professional development and training to ensure that they have the knowledge and skills to provide these services. All individuals in the school community support a healthy school nutrition environment by marketing and promoting healthier foods and beverages, encouraging participation in the school meal programs, role-modeling healthy eating behaviors, and ensuring that students have access to free drinking water throughout the school day.
Healthy eating has been linked in studies to improved learning outcomes and helps ensure that students are able to reach their potential. | food |
https://mnstf.org/methodcon/meal | 2023-05-30T03:49:04 | s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224645089.3/warc/CC-MAIN-20230530032334-20230530062334-00086.warc.gz | 0.927371 | 436 | CC-MAIN-2023-23 | webtext-fineweb__CC-MAIN-2023-23__0__243606144 | en | The optional Saturday dinner will be catered by Best of India in Saint Louis Park. Emily and Aaron are arranging this meal for us (Thank you to Emily and Aaron!) and have eaten there around 100 times, and say that it's always delicious.
The price will be $12 per person, which includes tax and tip.
Dinner will arrive around 6:30 PM and will be ready to eat at about 7:00PM. Please keep in mind that it might start somewhat earlier or later.
"Buffet style" worked really well last year, we'll do that again. You might also notice that the menu is very similar to last year's menu.
*Spiciness designations are "mild," "medium," and "spicy." (V) = Vegetarian (GF) = Gluten Free (DF) = Dairy Free Dal Tadka Red lentils cooked with onions and tomatoes (V) (GF) (DF) (medium) Palak Paneer Fresh chopped spinach and homemade chese (V) (GF) (spicy) Chicken Sahi Korma Boneless chicken in creamy garlic and onion sauce, cashews and rasins (GF) (medium) Chicken Curry Lightly spiced boneless chicken in a mild sauce (GF) (DF) (mild) Mixed Vegetable Dhansak Seasonal vegetables cooked in a lentil sauce (GF) (V) (DF) (medium) Rice (GF) (V) (DF) Naan (a mix of garlic, cheese and plain) (V) (some DF) Samosas (V)
If you'd like to participate in this optional meal do both of the following things:
a) There might be room for at-the-door members if you missed the deadline. Please ask.
b) If you can eat nothing on this menu and still want to participate in the optional meal from Best of India, please contact Emily by email and she will try to arrange something.
Back to METHOD Con | Back to Minnstf fallcons | Back to Mnstf | food |
http://www.sproutman.com/pick-your-favorite-sprouts-to-eat | 2013-05-25T10:31:12 | s3://commoncrawl/crawl-data/CC-MAIN-2013-20/segments/1368705936437/warc/CC-MAIN-20130516120536-00061-ip-10-60-113-184.ec2.internal.warc.gz | 0.731387 | 1,112 | CC-MAIN-2013-20 | webtext-fineweb__CC-MAIN-2013-20__0__107340296 | en | Pick Your Favorite Sprouts to Eat
by Steve Meyerowitz, Sproutman®
Below is a brief description of the most popular sprouts---their usage, taste, and growing method. For more details get my interactive Color Sprout Chart or Sprouts the Miracle Food. "FL" refers to my Freshlife Sprouter and "Bag" recommends using my own invention: the Hemp Sprout Bag. WGG is my Wheatgrass Grower. "Days" is the number of days it takes to mature.
|SUNFLOWER||Large leaf micro-green 7-10 inches tall. Hardy green leaf with rich flavor. Freshlife, 8 days.|
|BROCCOLI||Rich broccoli flavor, small green leaf. Salads. Freshlife or sprout bag. 6 days.|
||Absolutely delicious. Baby onion greens. A must. Freshlife or bag. 14 days.|
|GARLIC CHIVES||The best way to eat garlic. Chlorophyll reduces odor. Freshlife or bag. 14 days.|
|ALFALFA||Hearty mild, leafy green for salads or juice. Freshlife or sprout bag. 7 days.
|RED CLOVER||Spicier cousin of alfalfa. Freshlife or Sprout Bag. 7 days.
|CRIMSON CLOVER||Spicier cousin of alfalfa with jumbo leaves. Freshlife or Sprout Bag. 7 days.
|CHINA ROSE RADISH||Spicy and colorful. Delicious in salads. Freshlife or Sprout Bag. 6 days.
|DAIKON RADISH||Hottest of the radishes. Freshlife or bag. 6 days.
|CHINESE CABBAGE||Rich cabbage flavor, small green leaf. Salad. Freshlife or Sprout Bag. 5 days.
|FENUGREEK||Healthful bitter salad herb. 4" long stalk and big leaf. Freshlife or Sprout Bag. 8 days.|
|BUCKWHEAT LETTUCE||Long 4-5" stalk, big succulent leaf, salad. Freshlife or Wheatgrass Grower. 10 days.
|SHELLED SUNFLOWER||Nutty and tart. Great for snack or salad. Sprout Bag. Maximum 2 days. Refrigerate thereafter.|
|GARBANZO||Great for dips like hummus, cooked vegetable or soups. Sprout Bag 5 days.|
|SWEET GREEN PEA||Fresh garden peas. Cooked vegetable or soups. Sprout Bag 5 days.|
|MUNG BEAN||Chinese saute dishes or add to salads. Sprout Bag 5 days.|
|ADZUKI BEAN||Cousin of mung with flavor. Salads, cook, saute. Sprout Bag 5 days.|
|GREEN PEA SHOOTS||Grows into a 10 inch tall shoot with large leaf. Mild. Sprout Bag 5 days or FL or WG Grower or Freshlife 9 days.|
|FRENCH LENTIL.||Popular addition to salads, marinate, soups or sautes. Sprout Bag 5 days.|
|RED SPROUT PEANUT||Superb dry roasted snack. Use only raw valencia peanuts. Sprout Bag 9 days or until shoot is the length of the nut..|
|HARD RED WHEAT||Make sprout breads and crackers using the Bag. 2 days. Or for growing Wheatgrass. WGG. 12 days.|
|WHEATGRASS||Wheatgrass and Kamut grass. WGG or Freshlife. 12 days. Soil or no-soil. Use for Juice therapy.|
|BARLEY GRASS||Bigger than wheatgrass, more protein & chlorophyll. WG Grower. Soil or no-soil. 12 days.|
|KAMUT WHEAT||Best sprout bread. Highest protein. (see grass) Bag. 2 days.|
|SOFT WHITE WHEAT||Sprout cookies, crackers, cereal, snacks, rejuvelac. Sprout Bag 2 days.|
|SPELT-WHEAT ALTERNATIVE||Sprout cookies, crackers, cereal, snacks, rejuvelac. Sprout Bag 2 days.|
|RYE||Delicious sprout bread recipes. Less sweet than wheat. Sprout Bag 2 days.|
|BROWN MUSTARD||Hot! Small dark green leaf. Spice. Sprout Bag 5 days.|
|QUINOA||A crunchy, tiny grain sprout for salad or breads. Sprout Bag 2 days only.|
Copyright ©2011 by Steve Meyerowitz, Sproutman®
Use of Copyrighted Material
Do you want to use some of this information? All you have to do is get our permission and include proper citation (acknowledgement). Contact us for permission here.
Site text & trademark images Copyright © 2013 Sproutman Publications Inc., Steve Meyerowitz, Sproutman.
PO Box 180, 413 Farm Road, Summertown, TN 38483 1-800-695-2241 12pm to 3pm EST
Site developed by | food |
http://annabrettj.blogspot.com/2009/11/what-great-wednesday.html | 2018-05-25T01:12:58 | s3://commoncrawl/crawl-data/CC-MAIN-2018-22/segments/1526794866917.70/warc/CC-MAIN-20180525004413-20180525024413-00021.warc.gz | 0.985488 | 108 | CC-MAIN-2018-22 | webtext-fineweb__CC-MAIN-2018-22__0__131434929 | en | Yes - it is my 43rd birthday! I have had a perfect day.
What made the day so cool?
Many friends and family called, texted and e-mailed greetings and birthday wishes I didn't work much! I spent a few hours at the salon early this morning. I went to lunch with Brett. I took a nap with no interruptions. I had a fabulous Rib-eye dinner with all my kids and grand-kids. We finished the meal with Brett's homemade butter rum pecan ice cream. | food |
https://pancolina.com/san_gimignano_olive-oil.php | 2024-04-21T05:27:33 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817729.0/warc/CC-MAIN-20240421040323-20240421070323-00062.warc.gz | 0.911716 | 152 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__168062407 | en | More than 350 century-old plants are cultivated in the olive grove next to the property,
respecting environment and nature, producing extra virgin olive with biological farming processes, obtained by typical
varieties such as Frantoio, Moraiolo, Pendolino .
EXTRA VIRGIN OLIVE OIL
Harvesting traditionally takes place in the second half of October. It is done by hand to be able to choose every single olive,
processing only sane fruits without wood or leaves. Cold squeezing guarantees an excellent and totally natural product, an oil with low acidity,
an intense green colour and a fruity, scented, fragrant and peppery flavour, ideal for all dishes of the Tuscan tradition. | food |
http://marangarooprimaryschool.wa.edu.au/information/canteen/ | 2024-04-13T06:05:54 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816586.79/warc/CC-MAIN-20240413051941-20240413081941-00113.warc.gz | 0.929151 | 222 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__204787673 | en | The P&C canteen operates Wednesday to Friday. Orders must be placed at the canteen before school commences.
The canteen complies with the standards for Healthy Food and Drink Choices in Public Schools policy. There is a summer menu for terms 1 and 4 and a winter menu for terms 2 and 3, with daily specials. The canteen makes every effort to ensure the menu is peanut free.
If you are available to assist, even for only a couple of hours, please contact Mrs Lynda Barrow, Canteen Manager on Ph: 0475 522 379.
For further healthy ideas on school lunches please visit https://healthy-kids.com.au/10-great-lunch-box-ideas/
Please note that lunches brought to school by parents/carers after the commencement of lesson time need to be left at the canteen in a clearly labelled bag with student’s name and class.
A step by step guide on how to order your child’s lunch online. | food |
https://www.notoxicfood.com/recipe_product/archivedrecipes | 2021-12-05T22:58:37 | s3://commoncrawl/crawl-data/CC-MAIN-2021-49/segments/1637964363226.68/warc/CC-MAIN-20211205221915-20211206011915-00193.warc.gz | 0.88315 | 395 | CC-MAIN-2021-49 | webtext-fineweb__CC-MAIN-2021-49__0__16517601 | en | The Good Doctor’s Vegetable Diet Soup
If there is anything in here you can’t eat, (or can’t stand), you can leave it out without much consequence. If the container has more or less of something, that won’t matter much either. This delicious soup is filling and satisfying, and you will probably notice a drop in weight if you enjoy it 2-3 times a week.
1 can (14.5 oz) vegetable broth, low sodium
1 can (15 oz) chick peas, drained (Garbonzo beans)
2 cans (15 oz. each) chopped or diced tomatoes with the juice
2 large red potatoes (with skins) diced
1 zucchini, diced
1 large onion, diced
3 large stalks celery, diced
1 can (11 to 15 oz) corn, drained (I use a 12 oz bag of frozen corn)
1 package (10 oz) frozen spinach
2 cups of chopped kale
2 cups chopped cabbage (outer leaves preferred)
Half of a 16 oz package of frozen peas (or the whole thing if you like peas)
2 tablespoons extra virgin olive oil
2 tablespoons Worcestershire sauce
Sea salt and pepper to taste
Dump all ingredients into a large pot and mix well. (I use a lobster pot)
Bring soup to a boil, then reduce heat, cover and simmer for four or five hours, adding a small amount of water as needed. (You can safely add 1-2 cups of water to stretch it out and keep things from boiling dry.)
For a hearty meal, serve with your favorite whole-grain bread.
Leftover soup can be kept in the fridge for up to three days, (or divide into portions for one or two and freeze for later.)
Optional: For extra spice, try one can of regular diced tomatoes and one can with green chilies. | food |
https://bollywoodchatakkanews.com/general/high-end-kitchen-accessories-for-discerning-chefs/ | 2024-02-22T21:33:25 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947473824.45/warc/CC-MAIN-20240222193722-20240222223722-00789.warc.gz | 0.891659 | 534 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__159596302 | en | High-End Kitchen Accessories For Discerning Chefs
For discerning chefs and culinary enthusiasts, the kitchen is more than just a space for meal preparation; it is a canvas for creativity and a sanctuary for culinary artistry. The pursuit of excellence in the culinary world requires not only skill and passion but also the right tools. High end kitchen accessories elevate the cooking experience to new heights, combining sophisticated design with exceptional functionality. In this article, we will explore some top-tier kitchen accessories that cater to the refined taste of discerning chefs.
Marble or granite cutting board: Elegance with utility:
Upgrade your cutting experience with a luxurious marble or granite cutting board. These natural stone surfaces not only exude elegance but also provide a solid and stable base for precise knife work. Marble and granite are naturally cool, making them ideal for working with delicate pastry dough and temperature-sensitive ingredients. The unique veining patterns in each piece add a touch of sophistication to your kitchen décor.
Copper cookware set:
Copper cookware is the epitome of culinary luxury, favored by professional chefs for its exceptional heat conductivity and responsiveness. A high-quality copper cookware set can transform your cooking, allowing for precise temperature control and even heat distribution. The gleaming copper exteriors also make a stunning visual statement in any kitchen, reflecting the elegance of a bygone era.
Handcrafted wooden utensils:
Step away from ordinary kitchen utensils and opt for handcrafted wooden alternatives. These meticulously made utensils, often carved from high-quality hardwoods like walnut or olive wood, provide a unique and organic feel in the kitchen. Besides their aesthetic appeal, wooden utensils are gentle on cookware and won’t scratch non-stick surfaces, preserving the integrity of your high-end pots and pans.
Sous vide precision cooker:
For chefs who seek culinary perfection, sous vide a precision cooker is a must-have tool. This high-end accessory allows you to cook food at a precise and consistent temperature, resulting in tender and flavorful dishes. Sous vide cooking is the secret behind many top-tier restaurants’ succulent meats and perfectly cooked vegetables, and now it can be a part of your home kitchen repertoire.
For discerning chefs and culinary enthusiasts, sophisticated simplicity is the hallmark of a well-equipped kitchen. High-end kitchen accessories not only elevate the cooking experience but also become an expression of the chef’s dedication to their craft. Embrace these high-end kitchen tools and embark on a culinary journey where sophistication and simplicity harmoniously coexist. | food |
https://baiabeachclub.com/boat-menu/ | 2019-04-18T14:27:22 | s3://commoncrawl/crawl-data/CC-MAIN-2019-18/segments/1555578517682.16/warc/CC-MAIN-20190418141430-20190418163430-00125.warc.gz | 0.832967 | 1,959 | CC-MAIN-2019-18 | webtext-fineweb__CC-MAIN-2019-18__0__22333148 | en | Baia Beach Club Boat Menu
Baia Beach club now offers a great service to yachts and boats with a delicious menu specifically created to suit all boat party requirements. Sticking to our mantra of using only the freshest ingredients, the Baia kitchen has come up with a tasty and delectable selection of dishes that can be easily served on all types of boats. So if you are planning to entertain on board but want to avoid the hassle of cooking on the day or simply want a completely carefree day out of kitchen or galley, download and fill out the order sheet and we’ll take care of your lunch or supper. This tailor made service allows for the perfect opportunity to entertain on your boat and offer something different to the usual baked pasta or bread with tomatoes. From fresh fish dishes to pasta dressed in homemade sauces to creative and interesting salads, Baia is offering you the opportunity to bring expertly prepared dishes directly to your boat.
Tartars, Couscous and Prawn Cocktail
Portions are per person and packed individually
|1. Tuna Tartar Cubes of Fresh Tuna combined with capers, local tomatoes, served on a garden salad with a lemon and olive oil dressing on the side||€13|
|2. Salmon Tartar Fresh Salmon, orange slices, basil, served on a garden salad with a lemon and olive oil dressing on the side||€13|
|3. Seafood Salad Steamed King Prawns, calamari, mussels, clams, fresh celery, cherry tomatoes and lettuce with a lemon and olive oil dressing on the side||€15|
|4. Baia’s Prawn Cocktail Steamed Prawns in a wasabi mayonnaise dressing on a bed of fresh local rocket and cherry tomatoes||€15|
|5. Couscous ai Frutti di Mare Fragrant couscous with steamed mussels and clams, served with salad and a cumin and olive oil dressing on the side||€14|
|6. Vegetable Couscous Couscous with zucchini, celery, peppers, carrots and cherry tomatoes, with a lime and coriander vinaigrette on the side||€10|
Our sauces are freshly prepared and served in jars with a 300g packet of pasta (serves 2 people). Choose from Spaghetti, Penne or Tortiglioni. Just boil the pasta and dress with our delicious sauces
|7. Amatricana Crispy smoked bacon and onions in a tomato sauce||€20|
|8. La Napoletana Pacchini tomatoes and basil sauce with freshly grated Parmigiano Reggiano||€20|
|9. Pesto alla Siciliana Sun dried tomatoes, fresh ricotta and basil||€20|
|10. Frutti di Mare Fresh mussels and clams cooked in white wine with fresh parsley and garlic||€25|
|Involtini alla Norma will be served in an aluminum tray ready to be placed directly into your oven. (200 degrees for 8 minutes)|
|11. Involtini alla Norma 3 Eggplant involtini wrapped around spaghetti alla pomarola with fresh basil and olive oil||€12|
|12. Roasted Duck Salad Sliced duck breast served with steamed carrots, onions, celery, lettuce and a whole grain mustard dressing on the side||€14|
|13. Baked Red Onion and Walnut Salad Sliced baked onion served with lettuce, chopped walnuts and a yogurt olive oil dressing on the side||€11|
|14. Smoked Salmon Salad Scottish smoked salmon served with cucumber, local tomatoes, lettuce and a lemon vinaigrette dressing on the side||€15|
|15. Fresh Lobster Salad Steamed fresh lobster (1/2 a lobster) served with pineapple, lettuce and a chili mayonnaise dressing on the side||€25|
|16. Bresaola Involtini Thin slices of cured beef (bresaola) filled with soft cheese, spring onions and walnuts on a bed of rocket with a lemon olive oil dressing on the side||€13|
Orders are per portion
|Sicilian Cannoli with ricotta and chocolate sauce||€6|
|Chocolate Panna Cotta||€6|
|Fresh Fruit Salad||€6|
|2013 Caravaggio Chardonnay Marsovin||€11.00|
|2013 Corvo Glicine Duca Di Salaparuta||€12.00|
|2012 Soave Classico Bolla||€16.00|
|2013 Gavi Fontana Fredda||€16.00|
|2013 Salina Bianco (organic) Hauner||€18.00|
|2013 Greco di Tufo Feudo S. Gregorio||€22.00|
|2013 Muller Thurgau Terlan||€22.00|
|2012 Pinot Grigio Terlan||€22.00|
|2013 Glicine Rosso||€16.00|
|2011 Chianti Classico Barone Ricasoli||€25.00|
|2013 Odyssey DOK Marsovin||€12.00|
|2013 Rose D’Anjou B&G||€15.00|
|2013 Santa Christina Rose Antinori||€18.00|
Sparkling Wine & Champagne
|NV Prosecco Extra Dry Rizzardi||€21.00|
|NV Prosecco Valdabbiadene Mionetto||€25.00|
|NV Champagne Veuve Cliquot||€60.00|
|Smirnoff Vodka 75cl||€25.00|
|Grey Goose Vodka 75cl||€35.00|
|Gordon’s Gin 75cl||€25.00|
|Saphire Gin 75cl||€28.00|
|Bacardi Rum 75cl||€25.00|
|Havana Club 75cl||€25.00|
|JB Whiskey 75cl||€25.00|
|Jack Daniels 75cl||€30.00|
|Martini Royal 75cl||€20.00|
|Cisk Can Pint||€3.00|
|Heineken Can Pint||€4.00|
|Coke Zero Can||€2.00|
|Diet Kinnie Can||€2.00|
|Red Bull Can||€2.50|
|Kristal Natural Water 50cl||€1.00|
|Kristal Natural Water 1lt||€2.00|
|Kristal Sparkling Water 1lt||€2.00|
Terms & Conditions
Your food will be ready, packed and served in neat containers which can double up as plates and we will also provide you with cutlery so there’s no washing up afterwards.
Orders for lunch can be made by email at least ONE day before. You can either pick up your order from the Beach Club or have it delivered directly to your boat for an additional €10 charge.
Please note that Lunch delivery shall only take place before midday. Therefore should you require the food after midday, you will need to collect the food yourself.
Orders for dinner can be made by email before midday of the same day and can be picked up after 18:00. We cannot provide delivery for dinner orders.
Payment is required on delivery, by cheque or in cash, preferably in exact change. If food is picked up from Baia then one can come to the cash till at the upstairs bar and pay by credit card.
Although we shall carry out our best endeavours to ensure that delivery times are met we undertake no responsibility for any late deliveries.
Furthermore, we only deliver to areas surrounding Baia Beach, we kindly ask that during the delivery time you keep your mobile switched on and in your vicinity and that you keep on the look out for our delivery boat.
After receiving your order we shall send you a confirmation email. The moment that the confirmation email is sent, your order is complete. Should you fail to receive the confirmation email or a call from us, we kindly ask that you contact us to ensure that your order has been received and confirmed.
Should for any reason you wish to cancel your order we kindly ask that you inform us immediately or at least one hour prior to the collection/delivery time. Should you fail to notify us within the above mentioned time period, we reserve the right to charge you for the full cost of your order.
Download and fill in our order sheet (below) and return to us via email (you can take a picture and send it over – please make sure it is clear) or hand it in directly at Baia. Kindly make sure that the order form is signed and it includes the correct mobile number. If we do not manage to reach you on the mobile number provided, we will not be able to proceed with your food order. Alternatively you can fill in our order sheet at Baia and pay up front for next day lunch order or same day dinner order, provided that orders are made by midday.
Minimum order: €50 | food |
https://www.whartoncharlotte.com/2015_annual_bbq | 2024-04-22T02:20:30 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296818072.58/warc/CC-MAIN-20240422020223-20240422050223-00016.warc.gz | 0.947998 | 408 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__130962593 | en | An event for the whole family. Fun, food, swimming, table tennis, music, and Wharton/Penn themed door prizes!
The Annual BBQ is catered again this year by Jim 'N Nick's Community Bar-B-Q!
This year's edition of the Annual BBQ of the Wharton Club of Charlotte is planned for the afternoon of Sunday, July 26th. Once again, Tammy and Andy Cohen will host us at their home, so come prepared to have fun and catch up with fellow alumni and friends.
The meal will be catered by Jim 'N Nick's, and will feature slow-smoked chicken, hand-carved bbq beef brisket, plus Jim 'N Nick's cheese biscuits and "scratch made" sides. The entrees will be kosher, and quarter-pound all-beef hot dogs will be available for children.
When you register, please let us know if you prefer a vegetarian entree so we can provide the correct quantity. Also, while infants are welcome at this event, don't include them in your family's head count unless you expect them to eat bar-b-que with the adults.
This is a "byo" event in two areas. If you plan to swim, please bring your own towel and swimsuit. Also, while iced tea will be provided, please plan to bring your own alcoholic beverages to enjoy in moderation with your meal.
As was done last year, the Club will hold the line on pricing through the end of June, but prices rise starting July 1, so sign up soon for the best deal!
Come and enjoy the best attended Wharton/Penn event of the year as we unwind and have fun at the Annual BBQ Bash! Register by using the link below.
Date: Sunday, July 26, 2015
Time: 4:00 to 7:00 pm
Location: Home of Tammy & Andy Cohen
4100 Carnoustie Lane
Charlotte, NC 28210 | food |
http://donnybrookdental.ie/dietary-advice.html | 2020-10-29T01:43:49 | s3://commoncrawl/crawl-data/CC-MAIN-2020-45/segments/1603107902683.56/warc/CC-MAIN-20201029010437-20201029040437-00643.warc.gz | 0.940991 | 1,207 | CC-MAIN-2020-45 | webtext-fineweb__CC-MAIN-2020-45__0__50987313 | en | Breast milk provides the best source of nourishment for the early months of life. Mothers are encouraged and supported in breast-feeding and may choose to continue to breast-feed as the weaning diet becomes increasingly varied.
Children have high energy needs for growth and development. It is important that children are given energy rich foods that are nutritious such as cereals, breads, dairy foods, and meats, chicken and eggs. Foods from the first four shelves of the food pyramid should be used to replace foods from the very top shelf that are high in added sugars/fats such as chocolate, cakes and sweets.
Do not add sugar to home prepared weaning foods
Limit baby foods sweetened with added sugars
Suitable fluids include water (boiled and cooled for infants under 1 year). Natural mineral waters are not suitable for infants.
Fruit juices should be unsweetened, well diluted (1 measure to 4 or 5 measures of water) and given at mealtimes from a cup. Baby juices and herbal drinks are not needed, but if given should be used sparingly, and only at mealtimes from a feeding cup.
Colas, squashes, fizzy drinks and diet drinks are unsuitable for infants.
Foods should never be added to the baby bottle.
Baby Bottle/Nursing Decay
Parents/carers of infants should be warned particularly about the dangers of putting fruit juices or sugar-sweetened drinks into feeding bottles or reservoir feeders and giving these to the baby/toddler to hold, especially in bed. Such practices result in almost continuous bathing of the enamel with sugars and leads to severe and rapid tooth destruction, a condition described as baby bottle/nursing decay.
"Children should be fed and put to bed - NOT, put to bed and fed"
Do make sure that your child does not sleep with a bottle in his or her mouth
Do avoid all sugar-containing liquids in nap or bedtime bottle
Do encourage drinking from a cup
Do discontinue bottle feeding by your child's first birthday
Do avoid dipping a soother in sugar, honey or anything sweet before giving to your child.
Changes in eating habits due to relative independence from family influences and the influence of peers can result in changes in health behaviours and diet, specifically in relation to sugar.
Overall, there has been a slight improvement in the dietary habits of school-aged children in recent years: the 2006 Irish Health Behaviour of School-Aged Children (HBSC) Study reports a slightly higher percentage of children consuming fruits and vegetables more than once daily and a slightly lower percentage consuming sweets and soft drinks daily or more often, compared with 2002. The HBSC study also reported evidence of a social class gradient, with children from the highest social classes (SC 1-2) more likely to have frequent fruit and vegetables consumption and less likely to have frequent soft drink consumption.
The slight improvements in children's dietary habits are likely linked to similar changes in adult dietary habits revealed by the 2007 SLÁN. It can be conjectured that these slight changes in dietary habits stem from a greater population awareness of the health impacts of lifestyle behaviour, in light of the concern for rising obesity in Ireland. However, eating habits, specifically in relation to sugar, can be changed by peer influence as children gain relative independence from family influences. Overall, 39% of the children surveyed in the 2006 HBSC survey reported eating sweets and 26% drinking soft drinks daily or more frequently, with higher rates in the older age groups. The graphs below show the breakdown of daily sweets and soft drinks consumption by age group, gender and social class.
Suggestions for between meal snacks are fruit, crisp raw vegetables, sandwiches, variety of breads, yoghurts, low fat cheese, plain popcorn and scones
Cereals are excellent energy providers, but avoid the sugar-coated types
Milk, water, and sugar free squashes are suitable
Diet drinks in moderation can be an alternative
Health implications of soft drinks
Rising consumption of soft drinks is causing concern according to recent research in the United States. Particular concern is highlighted about the long term effects of soft drinks displacing milk in the diet of teenage girls. If teenagers do not get enough dietary calcium in these vulnerable years they increase their risk of developing osteoporosis in later life.
Dental Health Implications
The frequent consumption of sugar containing fizzy drinks not only put teeth at risk to decay but can also cause erosion of the enamel. This is due to their acidic content (see Tooth Wear for more details).
Fruit juices are an important source of vitamins in the diet. However, they should be taken with meals for two reasons. The frequent consumption of these can lead to enamel erosion and although pure juices may not contain sucrose they are rich in fructose and can also be cariogenic.
Adults and Older people
Loss of natural teeth is associated with poor nutritional status in the elderly. Consumption of sugars seems to be higher in older adults than in younger adults.
A tendency towards reduced salivary flow together with a higher sugar intake and increased gum recession, places the older person with natural teeth at greater risk of dental caries (root caries) than younger adults.
This population group tend to be frequent users of over the counter medicines, e.g. cough drops, laxatives, antacids and various tonics, which are generally high in sugar. The most important cause of dental erosion in adults is regurgitation and acidic drinks. Dietary advice for dental health for adults with natural teeth should be consistent with general health dietary guidelines.
Elderly people should be encouraged to eat a variety of healthy foods as snacks from the food pyramid.
The consumption of 8-10 cups of fluid a day is important for this age group.
Dental Health Foundation Ireland | food |
http://oyfontario.ca/sponsors.html | 2017-06-28T01:50:15 | s3://commoncrawl/crawl-data/CC-MAIN-2017-26/segments/1498128322275.28/warc/CC-MAIN-20170628014207-20170628034207-00700.warc.gz | 0.902524 | 372 | CC-MAIN-2017-26 | webtext-fineweb__CC-MAIN-2017-26__0__252060138 | en | Ontario's Outstanding Young Farmers Program relies on sponsorship to fund the program and to select a regional winner to compete at the national level.
The Ontario OYF program draws its finalists from all sectors of Ontario’s diverse agricultural industry. Many alumni are influential throughout our industry and we have a strong body of 100 alumni award winners over the past 30 years. Each year’s finalists represent all that is best in our industry. The success of these young farmers is due in part to the vast amount of support they receive from agribusiness. The enthusiasm for agriculture and love of family are common themes that bind us all together.
The Outstanding Young Farmers group is a rich and vibrant agricultural community of innovative, positive and progressive leaders. They face the challenges of agriculture head on with tireless enthusiasm that is rarely seen in other industries. OYF honours true excellence in agriculture. Sponsorship of OYF sends a powerful message to your customers as to the high ideals of your company. We want you and your company to join us in September 2017 as Ontario Outstanding Young Farmers celebrates excellence in agriculture.
Thanks to our 2016 Sponsors
Farm Credit Canada
Ontario Ministry of Agriculture Food and Rural Affairs
Canada's Outdoor Farm Show
Grape Growers of Ontario
Grain Farmers of Ontario
Ontario Sheep Marketing Agency
Glen Isle Farms Ltd.
Friends Of Ontario Region OYF
Beef Farmers of Ontario
Canadian Association of Farm Advisors
Christian Farmers' Federation of Ontario
Dairy Farmers of Ontario
Ontario Dairy Youth Trust Fund
Syngenta Crop Protection
Turkey Farmers of Ontario
Rural Ontario Institute
Special Thanks to GayLea for the donation of milk products to the event.
OOYF is a proud partner of The Agriculture Now More Than Ever campaign. | food |
https://dukesofdestiny.blogspot.com/2016/08/ | 2023-12-06T08:23:58 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100583.31/warc/CC-MAIN-20231206063543-20231206093543-00892.warc.gz | 0.985749 | 1,651 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__279628402 | en | “History is mostly side effects’” historian Arnold Toynbee
“Nothing comes from nowhere…there is a story behind every happening
that is often more fascinating than the happening itself” Anonymous
I was listening to a recent episode of the Public Radio program Fresh Air, and Terry Gross was interviewing two people who had written a book on the food of the Great Depression. I have both taught and studied the Depression, and while not an expert on it, I do have a good general knowledge of the era. I know about most of the historical and economic events that led up to it, some key decisions that could have or should have been made differently, the different popular music of the time, and a lot of the personal stories of people of different cultures, colors, classes, and nationalities. But I knew very little about the food of the time and how that cuisine was not only a byproduct of the Depression itself but also a mirror of certain social attitudes, technologies, and emerging science. As usual, there was a story within and beneath the story, and it made for a fascinating 45 minutes of radio.
Terry interviewed Jane Ziegelman and Alex Coe, authors of A Square Meal: A Culinary History of the Great Depression. They discussed how politicians, nutritionists, social scientists and civic planners tried to approach food scarcity on a nationwide scale. That was a huge endeavor in and of itself, but these players also wanted to do more. They wanted to create a cuisine that would not only provide hungry people with food and nutrition but also make an identity statement about the United States. The questions and problems connected to food scarcity tied not only into economics and health, but also into the nation’s fears of immigrants and rising social and demographic changes. The planners developed new ways to use institutions to address a nationwide problem, and they took clever advantage of the relatively new technologies of mass canned and frozen foods. They also tried to “help” millions of first and second generation immigrants in the county adjust to being “American’ by eating an “American” diet. This was as much about cultural identity as it was about food.
To that end, according to Coe and Ziegelman, “strange “ foreign spices were to be left out of recipes and prepared foods, especially spices that were too hot, strong, or, well “spicy.” Vinegar and mustard were to be limited as they might make people too “nervous or energetic.” Also left out and limited were foods that were too “textured’ an/or ‘rough.” Smooth, creamy, and what we today would call “bland” was the order of the day. If root vegetables were to be a part of one’s cuisine, they had to be either baked or smothered in a fairly tasteless sauce, preferably white. Calm foods were what was desired. There were recipes for pasta and spaghetti, for example, but in both the government recommended and prepared menus of the time, the pasta had to cook for some 25 minutes until it was a mush. And many of the recipes called for it to be mixed with white cream sauce, boiled carrots or other overcooked veggies. Nutrition and supply were important-taste was less than secondary. Besides, if it was too tasty, some planners thought, people might get too used to it and start depending on it. That, it was thought, might “weaken their will “to look for work; they would become too dependent on handouts.
This was also a time when public schools had become mandated, so feeding kids via school lunches was another way civic planners sought to address the food shortage. (We still do this today; free school lunches and vaccination programs are outgrowths of this approach.) But this was also another way to sell the American approach to eating. Kids of immigrants were not only learning English and how to be trained to work in US factories; they were also being taught how to grow up eating “American.” According to the planners, they were using the new science of nutrition and the new technology of being able to rapidly can, freeze and move food to help these poor and disadvantaged kids get food and good nutrition. But no one had been checking to see if these kids were already getting adequate nutrition in their meals at home and if the only food problem they had was inadequate supply. Immigrants and poor people in general know a lot about making do with little and creatively responding to scarcity. When Ziegelman and Coe looked at the typical Italian immigrant menu of the 1930’s they found that it had as much or more nutrition that many of the meals recommended and provided by civic planners. But for the planners, nutrition by itself was not enough; the students had to learn to eat less foreign and more American. As with many social problems, the backstory behind the problem was about much more than the problem. Solving the food problems of the Depression was about much more than just food.
There were some interesting side effects that came out of this Depression era approach to food. For better or worse, the growth of what was to be called “food science” really got started during this era. Canning and freezing food to be shipped and delivered to many different places was just the beginning. Frozen and canned foods became an important way of serving food in the 1950’s-just think of the frozen dinners that started appearing on the scene during the 1950’s and that still fill freezers in supermarkets today. As refrigeration technologies grew, it soon became possible to eat a strawberry in Connecticut in January or a spinach salad in Alaska in February. Today we are wrestling with the questions of GMO’s-Genetically Modified Food- bee killing pesticides, and more. All of these possibilities are outgrowths of what happened during the Depression. For better or worse it took off from there.
And there are many historians who attribute the success of the US military in World War II in part to the planning and organization that happened in response to the Depression’s employment and food problems. President Roosevelt’s Civilian Conversation Corps, for example, gave men employment doing the hard physical work of logging land, building parks, clearing swamps, etc. This developed their bodies and got them used to working as part of a squad and following discipline-essential qualities for a military. But they also needed to be fed to do all of that work, so the Corps made use of canned and frozen food and the “new American’ cuisine to efficiently feed the hundreds of thousands of men who were in the Corps. This meant that by the start of the war the US had a relatively large supply of men who were fairly well-fed and healthy and who knew about unit discipline. It also meant that the infrastructure for supplying and shipping large amounts of canned and processed food overseas was already in place by the start of the war. They needed only to develop an overseas component. According to these historians, then, responding to the food crisis as it did inadvertently helped the US government fight and win the war.
So once again, one event or happening in history had side effects that rippled through the culture with surprising and unexpected long range effects. That is not surprising; it is how history works and how cultures, peoples and nations function. To me this is one of the joys of history-to be able to trace some of the stories behind events, to make connections, and learn and to tell those stories. When we are able to do that we make some wonderful discoveries. For everything has at least one story behind it-nothing comes from nowhere.
A link to the Fresh Air story: http://www.npr.org/programs/fresh-air/2016/08/15/490049518/fresh-air-for-august-15-2016?showDate=2016-08-15
A link to LA Times story on feeding families during the Depression: | food |
http://www.eatinggracefully.com/blog/tag/Passover+desserts | 2019-09-20T23:22:32 | s3://commoncrawl/crawl-data/CC-MAIN-2019-39/segments/1568514574084.88/warc/CC-MAIN-20190920221241-20190921003241-00233.warc.gz | 0.915711 | 355 | CC-MAIN-2019-39 | webtext-fineweb__CC-MAIN-2019-39__0__108089930 | en | I'm on my fourth batch of macaroons for Passover. Love these because they're gluten-free but also because they're probably the easiest dessert I'll ever make. I don't know why I don't make them all year round, as what other cookie takes about 10 minutes to prepare?
Each time I make them, I add something different. I started off with lemon peel and vanilla extract. Second time, I subbed the vanilla extract for almond extract. Third time I used orange peel. And this last time, I added a little rose blossom extract, just because I'm always trying to think of things I can do with that bottle on my shelf.
Get creative when you make your own macaroons! Sprinkle chocolate on the top. Add crushed pistachios or almonds. Try lime peel. And don't just save them for Passover, especially if you're gluten-free.
MACAROONS WITH ORANGE PEEL AND ROSE WATER
Makes 2 dozen
4 large egg whites
4 tablespoons sugar
2 teaspoons freshly grated orange peel
1/2 teaspoon almond extract
1 1/2 cups sweetened flaked coconut
1 1/2 cups unsweetened flaked coconut
1/2 teaspoon rose water
Pinch of salt
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or cover with Silpat.
Stir together the egg whites, sugar, orange zest, almond extract, coconut and a pinch of salt until combined. Using a small ice cream scoop or a tablespoon, drop onto the baking sheet.
Bake 15-20 minutes, until the tops are pale gold. Transfer with a spatula to a rack to cool. | food |
https://www.discovernewzealand.com/product/view-activity/113364 | 2024-04-17T19:53:57 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817171.53/warc/CC-MAIN-20240417173445-20240417203445-00449.warc.gz | 0.900615 | 191 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__55963649 | en | Enjoy a quintessential Kiwi experience, a delicious gourmet BBQ buffet meal and a farm demonstration in a stunning lakeside setting. Take in the stunning views of Lake Wakatipu and its surroundings as you cruise across the lake to the historic Walter Peak high country farm aboard the TSS Earnslaw Steamship.
Enjoy the ambience of the heart of the stately homestead while your Colonel’s Homestead Restaurant chef prepares a gourmet BBQ dinner. Your seasonal menu includes an extensive selection of local New Zealand produce, including succulent meats and a selection of delicious vegetables and salads. Complete your meal with your choice of delicious desserts, New Zealand cheeses, tea and coffee.
After dinner, watch the farm dogs in action with a sheep-herding demonstration and say hello to the other farm animals. Finally, cruise home under the southern stars and enjoy the fresh night air as the lights of Queenstown draw ever closer. | food |
https://mybodykitchen.com/pages/about-us | 2021-09-19T19:38:55 | s3://commoncrawl/crawl-data/CC-MAIN-2021-39/segments/1631780056900.32/warc/CC-MAIN-20210919190128-20210919220128-00207.warc.gz | 0.896253 | 432 | CC-MAIN-2021-39 | webtext-fineweb__CC-MAIN-2021-39__0__24337245 | en | THE KITCHEN IS THE HEART OF GOOD HEALTH
Proudly made in the USA 🇺🇸
Our story begins in 2018 with a health-conscious team of nutritionists and cellular biologists drawn together by a shared ethos: food sparks change. Vitamins, minerals and antioxidants are more than molecular compounds. They’re fuel. Strength. Life.
And life is lived in the kitchen—where real food and fresh ingredients are transformed into nourishing creations. For your skin. Your brain. Your heart. Your muscles.
We are pure, edible wellness, combining the goodness of the kitchen with breakthroughs in cellular science. In our pursuit to inspire more active days and beautiful moments, we offer you premium-quality supplements that make it easy for you to build the body and wellbeing you want.
Why Trust Body Kitchen™?
Your health supplements should be as clean and natural as the food on your plate. This philosophy exists within every Body Kitchen product, from sourcing the best quality ingredients to preserving the highest nutritional potency. We maintain transparency at every step between our farms to your pantry.
It’s not the easy way—but it’s the Body Kitchen way.
THE BEST OF THE BEST
Ingredients are not created equal. Our whole food extracts and proprietary ingredients are made from foods held to a higher standard of excellence. They’re nature made, pure and simple.
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We use patented food methods to carefully dry, mix and prepare our fine ingredients. This ensures we preserve every ounce of color, potency and freshness, without compromising integrity.
ABSORB MORE, USE MORE
Some ingredients are symbiotic—they’re better together. We carefully pair star ingredients with nutrients that play a supporting role. Together, they improve how your body absorbs, uses and benefits from them.
BACKED BY RESULTS
Because we’re nutritional experts and scientists obsessed with how food affects health, we rely on proof. Our products are backed by evidence-based science that supports how they activate health and beauty. | food |
https://verizon-customerservice.com/2023/07/28/the-business-of-great-food-and-wine-from-the-classic-in-aspen/ | 2024-04-14T20:37:51 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816893.9/warc/CC-MAIN-20240414192536-20240414222536-00548.warc.gz | 0.927745 | 661 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__159741656 | en | The Classic in Aspen, organized by Food & Wine magazine, is an annual event that celebrates the world of culinary arts, fine wines, and the passion of renowned chefs. Held in the picturesque mountain town of Aspen, Colorado, The Classic brings together food enthusiasts, industry professionals, and connoisseurs to indulge in a weekend of gastronomic delights. Beyond the festivities and delectable meals, The Classic also offers unique insights into the business of great food and wine. In this article, we explore how this event has become a hub for culinary entrepreneurs and wine experts to showcase their talents, build networks, and drive innovation in the industry.
The Culinary Entrepreneurial Spirit
The Classic in Aspen serves as a platform for culinary entrepreneurs to showcase their innovative ideas and food creations. The event hosts cooking demonstrations, panel discussions, and interactive workshops where chefs and restaurateurs share their culinary journeys and success stories. Attendees gain valuable insights into the challenges and opportunities of the culinary business, inspiring a new generation of food entrepreneurs to take bold steps in the industry.
Networking and Collaboration
Networking plays a crucial role in the culinary world, and The Classic provides an ideal environment for chefs, wine producers, and food industry professionals to connect and collaborate. From intimate tastings to large-scale events, the atmosphere fosters meaningful relationships among participants. These connections often lead to collaborations between chefs and winemakers, creating unique dining experiences and signature products that reach a wider audience.
Innovation and Trends
The Classic serves as a breeding ground for culinary innovation and trends. As participants share their expertise and experiences, they also bring forth new culinary techniques, flavor combinations, and wine pairings. Attendees get a glimpse into the latest trends in the food and wine industry, and chefs often experiment with different ingredients and cooking methods, pushing the boundaries of their craft.
Showcasing Local Producers
The event also highlights the importance of local producers and their role in the food and wine industry. Chefs often source ingredients from nearby farms and suppliers, emphasizing the value of sustainability and supporting the local community. The Classic’s focus on local produce encourages attendees to appreciate the farm-to-table movement and the significance of fresh, high-quality ingredients in creating exceptional culinary experiences.
Education and Culinary Tourism
Beyond the world-class meals and wine tastings, The Classic offers a unique educational experience. Attendees learn about the art of food and wine pairing, the nuances of wine production, and the culinary traditions of different regions. As a result, many participants become culinary tourists, seeking out restaurants and wineries featured at The Classic in their future travels.
The Classic in Aspen is more than just a celebration of great food and wine; it is a vibrant platform for culinary entrepreneurs and industry professionals to connect, innovate, and showcase their talents. The event’s impact extends beyond the weekend as attendees take home new ideas, collaborations are forged, and culinary experiences are elevated around the world. By fostering a dynamic environment for networking, education, and collaboration, The Classic in Aspen continues to contribute significantly to the evolving landscape of the food and wine industry, inspiring both seasoned professionals and aspiring entrepreneurs to continue pushing the boundaries of culinary excellence. | food |
https://energy-enhancers.com/index.php?product_cat_detail=Nootropics&product_detail=YOGISPBLCKBRRYFOCUSTEA | 2024-04-13T02:52:48 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816535.76/warc/CC-MAIN-20240413021024-20240413051024-00294.warc.gz | 0.88714 | 587 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__155848787 | en | Yogi Spiced Blackberry Focus tea combines invigorating Black Tea with Bacopa, a nootropic herb that supports clarity of mind and concentration. Traditionally-used Ayurvedic herbs Clove and Cinnamon gently warm and delight the senses, while Blackberry and Hibiscus Flower add bright, fruity flavor. Cup after cup, enjoy Yogi Spiced Blackberry Focus tea to help you feel alert and focused.*
Immerse yourself in the enriching experience of Yogi Spiced Blackberry Focus tea, an innovative blend designed to support focus. This unique tea pairs organic Black Tea with Bacopa, a renowned nootropic herb traditionally used in Ayurvedic medicine to aid mental clarity and focus. Each cup offers a blend of warming spices, including Clove and Cinnamon, which gently stimulate the senses, enhancing your tea-drinking experience. With each sip, you'll also enjoy the bright, fruity flavor of Blackberry and Hibiscus Flower, a signature blend that sets our tea apart from the rest.
Approximately 50 mg of caffeine per tea bag ensures that our tea not only tastes great but also aids in keeping you alert and focused throughout your day. Whether you need a morning pick-me-up or an afternoon refresher, our Spiced Blackberry Focus tea is a versatile choice that satisfies. Cup after cup, enjoy the trusted Yogi Spiced Blackberry Focus tea for an invigorating tea experience.
For over five decades, we’ve been making delicious, functional teas inspired by the ancient holistic healing philosophy of Ayurveda. Our diverse tea selection supports everyday well-being with specialized herbal formulas thoughtfully blended for both health benefits and appealing flavor.
Yogi is a Certified B Corporation producing more than 40 tea blends from over 100 organic spices and botanicals sourced from around the globe. With every ingredient we source, and every tea bag we make, we strive to support environmental sustainability and social responsibility. We do so by following highly selective sourcing standards, performing rigorous quality tests, mandating environmentally sound farming practices, and partnering with local communities. Through such partnerships, we want to empower our entire tea ecosystem to live healthy, vibrant lives. It is our hope that our commitment to goodness shines through in every cup of Yogi tea.
Spiced Blackberry Focus Tea (16 Tea Bags)
Bring water to boiling and steep 5 minutes. For a stronger tea, use 2 tea bags.
Organic black tea leaf, organic hibiscus flower, organic cinnamon bark, organic licorice root, organic stevia leaf, organic balckberry flavor, organic bacopa whole plant extract, organic clove bud, organic green tea leaf extract, organic nutmeg kernel, blackberry pieces, organic cinnamon bark oil | food |
http://worldfranchise.eu/franchise/dennys | 2019-09-16T05:20:51 | s3://commoncrawl/crawl-data/CC-MAIN-2019-39/segments/1568514572484.20/warc/CC-MAIN-20190916035549-20190916061549-00010.warc.gz | 0.958715 | 232 | CC-MAIN-2019-39 | webtext-fineweb__CC-MAIN-2019-39__0__119706733 | en | Denny's is a full-service pancake house/coffee shop/fast casual family restaurant chain. It operates over 1,600 restaurants in the United States, Puerto Rico, Guam, Canada, Dominican Republic, El Salvador, Curaçao, Costa Rica, Venezuela, Honduras, Japan, Mexico, New Zealand, Qatar, and the United Arab Emirates.
Denny's is known for always being open, serving breakfast, lunch, dinner, and dessert around the clock. Unlike many other restaurant chains, Denny's does not close on holidays or nights, except where required by law. Many of their restaurants are located in proximity to freeway exits, bars, and in service areas. Denny's started franchising in 1963, and most Denny's restaurants are now franchisee-owned. In 1953, Harold Butler opened Danny's Donuts in Lakewood, California. Six years later, there were 20 shops in the chain and the company changed its name to Denny's. In 1966, the company went public, and in 1977, they introduced the Grand Slam breakfast. Today, Denny's locations serve breakfast, lunch...read more | food |
http://bestmensdaily.com/foods-under-40-calories | 2018-09-26T05:36:56 | s3://commoncrawl/crawl-data/CC-MAIN-2018-39/segments/1537267163326.85/warc/CC-MAIN-20180926041849-20180926062249-00549.warc.gz | 0.912085 | 915 | CC-MAIN-2018-39 | webtext-fineweb__CC-MAIN-2018-39__0__11528619 | en | Have you ever heard the theory that certain foods have a negative caloric effect, meaning they burn more calories during the digestive process than they contribute? (Celery and apples are often cited as examples.)
Turns out the negative calorie theory is a myth. But that doesn’t mean some foods aren't incredibly low-calorie and super-nutritious.
This delicate, peppery green is amazingly low in everything you don’t want, especially calories, fat, saturated fat, and cholesterol. 4 Calories per cup.
Asparagus is traditionally known as a detoxifying food, because it contains high levels of an amino acid that acts as a diuretic, flushing excess fluid out of your system. 27 calories per cup.
Broccoli is amazingly low in calories, but it always makes our list of the top superfoods for a reason. Calories per cup 31
Clear beef, chicken, miso, seafood, or vegetable broth is a dieter’s secret weapon, nourishing and filling your body for almost zero calories, especially if you toss in leafy greens and lean meat. 10 calories per cup.
Brussels sprouts are super-low in calories but loaded with cancer-preventing phytonutrients and fiber. 38 calories per cup.
Cabbage packs vitamins, minerals, fibers, and several phytonutrients thought to prevent cancer. 22 Calories per cup
Romaine lettuce alone is a great source of B vitamins, folic acid, and manganese, which helps regulate blood sugar and is essential for proper immune system function. 5 calories per cup.
Beets are sweet but have very few calories—so you can have something sweet without the guilt. They also are rich in cancer-fighting antioxidants. 37 calories per half cup.
Like other cruciferous veggies, cauliflower is full of cancer-fighting phytonutrients and is a great source of vitamin C and folate.
Black coffee is one of the lowest-calorie drink choices around, and it’s a great weight loss ally. Coffee alters levels of gut peptides, the hormones naturally released to control hunger or fullness.
Remember The Grapefruit Diet? There may be something to that. Studies reveal that, on average, women who consumed any amount of grapefruit or grapefruit juice weighed nearly 10 pounds less and had a 6 percent lower body mass index (BMI) than their non-grapefruit-eating counterparts. 39 per half fruit.
Meaty and incredibly low-cal, mushrooms are also incredibly diverse. White button, Portobello, shiitake, and Maitake are just a few of the varieties you'll find in your grocery store.
They contain lycopene, an antioxidant rarely found in other foods. Studies suggest that it could protect the skin against harmful UV rays, prevent certain cancers, and lower cholesterol. Plus, tomatoes contain high amounts of potassium, fiber, and vitamin C. 22 per medium tomato.
The potatoes skinnier cousin, turnips are a great source of fiber and vitamin C, and have a low glycemic load. We love them diced and tossed into soups or stews, or sliced raw and used in crudite (they taste surprisingly mild and crunchy!). 36 per cup.
A cleansing cruceriferous vegetable with the fresh crunch of salad greens and the powerful cancer-fighting properties of Brussels sprouts and broccoli, watercress contain sulforaphane and other compounds linked to lower disease risks. 4 per cup.
This miracle squash is the ultimate high volume food, meaning you can fill up on very few calories. It’s easy to grow, especially in the summer, packs lots of vitamin A, and is so simple to prepare raw or cook with you may want to eat it all year! 20 per cup.
Tender and flavorful, this leafy green is rich in iron, folic acid, and vitamin K. It also contains disease-fighting antioxidants beta-carotene and vitamin C, as well as the phytochemical lutein, which protects eyes against age-related macular degeneration. 7 calories per cup.
Lemons & Limes
Citrus fruits are loaded with vitamin C and, eaten whole, are a great source of fiber. 20 per fruit
Garlic fights colds, battles cancer, and may even ward off urinary tract infections. 4 per clove. | food |
https://icrvradio.com/categories/article/77 | 2020-08-09T21:03:47 | s3://commoncrawl/crawl-data/CC-MAIN-2020-34/segments/1596439738573.99/warc/CC-MAIN-20200809192123-20200809222123-00213.warc.gz | 0.807394 | 390 | CC-MAIN-2020-34 | webtext-fineweb__CC-MAIN-2020-34__0__22422973 | en | VEGETARIAN HOT POT — Serves 6
2 TBS Olive Oil
2 Onions, finely chopped
8 oz. Carrots, diced
8 oz. Rutabaga, diced
8 oz. Parsnips, diced
8 oz. Sweet Potato, diced
8 oz. Celery, diced
8 oz. Leeks, diced
8 oz. Kohlrabi, diced
2 lbs. Potatoes, sliced 1/4-inch thick
2 C Vegetable Stock (available at Dough on Main)
2 small cans diced Tomatoes
4 TBS Lentils
3 sprigs Thyme
1 Bay Leaf
Salt & Pepper to taste
Preheat oven to 400°F. Heat a large saucepan over medium heat. Add 1 TBS
Olive Oil. Once hot, add Onion and a pinch of Salt. Cook 4 to 5 minutes
until softened. Add all diced vegetables, except Tomatoes. Put a lid on the
pan and sauté for 10 minutes until slightly softened. Remove lid. Add
Stock, Lentils, Tomatoes, Thyme and Bay Leaf. Stir to mix well. Simmer for
15 to 20 minutes to thicken. Add Salt and Pepper to taste.
In a second pot, heat water and cook sliced Potatoes in boiling water for 1
to 2 minutes until slightly softened. Drain and put in cold water to cool.
Pour the vegetable mix into a large oven-proof dish (8″ x 12″). Arrange
Potato slices over vegetable mixture. Overlap slices, fish-scale style.
Drizzle with Olive Oil and sprinkle lightly with Salt and Pepper. Cook for
35 minutes until mixture is bubbling and the Potatoes are golden brown.
Serve immediately. Still great as a leftover the next day. Even for
breakfast, served with an egg on top. | food |
https://www.albertbartlett.co.uk/recipe/elfe-potato-slices-with-salmon-parcels/ | 2020-09-30T01:45:48 | s3://commoncrawl/crawl-data/CC-MAIN-2020-40/segments/1600402101163.62/warc/CC-MAIN-20200930013009-20200930043009-00733.warc.gz | 0.807373 | 252 | CC-MAIN-2020-40 | webtext-fineweb__CC-MAIN-2020-40__0__71813379 | en | Pre-heat the oven to 200°C
Wash but don’t peel the Elfe Potatoes.
Slice into 8mm thick slices (approx!).
Grease a baking tray with a little olive oil on a piece of kitchen towel.
Place the Elfe slices on the tray, drizzle with a tiny bit more olive oil, add some black pepper and pop in the oven.
Meanwhile, place a large piece of foil in a suitable, ovenproof dish.
Place the salmon fillet in the middle of the foil and add the tomatoes.
Drizzle over the runny honey, the soy sauce and add the green beans and sweetcorn.
Seal the foil into a parcel ensuring there is enough room for steam to circulate around inside.
Place this next to the potatoes in the oven and bake together for 30 minutes.
Super healthy and delicious!
Preparation: 10 mins
Cooking: 30 mins
2 medium sized Elfe Potatoes
1 salmon fillet per person
handful of green "French" beans
Handful of sweetcorn
2 small vines of piccolo or cherry tomatoes
1 tsp runny honey
1 tsp soy sauce
Freshly ground black pepper | food |
https://ingredientstrader.com/exhibition-news/international-trade-fair-for-certified-organic-food-and-drink | 2024-02-21T06:07:31 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947473370.18/warc/CC-MAIN-20240221034447-20240221064447-00018.warc.gz | 0.876005 | 128 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__30169648 | en | International trade fair for certified organic food and drink
Fair Name: International trade fair for certified organic food and drink
Fair Time: 16.11.2022 to 17.11.2022
Fair Place: Malmo Sweden
Company Name: NORDIC ORGANIC FOOD FAIR
The Nordic Organic Food Fair is the largest certified organic food and drinks trade event in the Nordic region. This is an industry event for trade buyers who are looking to source the best certified organic food and drink. Meet leading suppliers to the market including the best on offer from the Nordic region, international brands, and exciting new start-ups. | food |
https://www.caneandrye.co.uk/ | 2024-03-02T01:40:36 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947475711.57/warc/CC-MAIN-20240301225031-20240302015031-00198.warc.gz | 0.893945 | 161 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__68880193 | en | Welcome! Cane & Rye is open from Thursday through till Saturday.
We offer an extensive range of gins and exquisite cocktails at our beautiful boutique bar in the heart of Bridgend.
Our focus is to make sure you have the best experience possible when in our company. Partnered with one of the most extensive & premium back bars in the town & bringing only good vibes we are sure you will enjoy your evening with us.
EVERY SATURDAY AFTERNOON
We have our fantastic bottomless brunch every Saturday between 1:30pm & 5:30pm.
Bottomless selection of Gins, Prosecco & Cocktails as well as a choice of our delicious food cages.
Check out our menu below.
For more information on our brunch click here | food |
http://ghf2016.g2hp.net/sponsor/nestle/ | 2018-08-19T02:21:54 | s3://commoncrawl/crawl-data/CC-MAIN-2018-34/segments/1534221214538.44/warc/CC-MAIN-20180819012213-20180819032213-00307.warc.gz | 0.96376 | 127 | CC-MAIN-2018-34 | webtext-fineweb__CC-MAIN-2018-34__0__181054852 | en | With sales of CHF 91.6 billion in 2014, Nestlé is the world's leading nutrition, health and wellness company. Headquartered in Switzerland, the company employs 339'000 people and has 442 factories worldwide. Nestlé products are sold in almost every country in the world. Nestlé is the worldwide leader in product categories such as soluble coffee, infant nutrition, bottled water, condensed and evaporated milk, ice cream, as well as chocolate and malt drinks, and culinary. The Group is also a co-leader in pet care.
For more information on Nestlé, please visit www.nestle.com | food |
https://www.nhlbi.nih.gov/health/resources/heart/amer-indian-risk-html/sec3-steps | 2017-10-19T12:47:23 | s3://commoncrawl/crawl-data/CC-MAIN-2017-43/segments/1508187823284.50/warc/CC-MAIN-20171019122155-20171019142155-00292.warc.gz | 0.862704 | 922 | CC-MAIN-2017-43 | webtext-fineweb__CC-MAIN-2017-43__0__280289220 | en | Your Choice for Change - Honoring the Gift of Heart Health for American Indians
Section Three - Help Your Heart! Control Your High Blood Pressure
This family plan can help you prevent high blood pressure. If you already have high blood pressure, it can help you lower it.
Will: "High blood pressure runs in my family. My mother has high blood pressure; she takes medication to lower it. My wife Sally has prehypertension and is now taking steps to prevent high blood pressure. My whole family follows a heart healthy eating plan and has a more active lifestyle to keep our blood pressures normal. I want to be a good role model for my children."
- Cut down on sodium.
- Buy fruits and vegetables for snacks instead of salty chips and crackers.
- Buy fresh, frozen, or no-salt-added canned vegetables.
- Choose fewer canned and processed foods like bacon, hotdogs, sausage, meat jerky, bologna, pepperoni, salami, ham, canned or potted meat, dried and packaged soups and noodles, pickles, and olives.
- Read the Nutrition Facts labels to compare the amount of sodium in food.
Tips on using the Nutrition Facts label to compare sodium in foods.
- Choose foods that have 5 percent or less of the Daily Value for sodium.
- Limit foods with 20 percent or more of the Daily Value for sodium.
- Limit your sodium intake to 2,300 milligrams (mg) or less per day.
Compare these Nutrition Facts labels on regular soup and reduced-sodium soup.
Which one is the better choice?Reduced-Sodium SoupRegular Soup
The regular soup has almost four times more sodium than the reduced-sodium soup.
Mary Has Learned Ways To Eat Less Sodium
Mary: "To make food taste good without salt, I use cilantro, cumin, fresh garlic, parsley, onion, green pepper, oregano, and even a dash of chili powder when I cook. Everyone in my family has gotten used to the taste of food with less salt."
Mary's Seasoning Recipe
Fill the saltshaker with this combination of herbs and spices, and use it, instead of salt, to flavor foods:
- ½ cup paprika
- 2 tablespoons oregano
- 2 teaspoons dried chili peppers
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon red pepper
- Cut back a little each day on the amount of salt.
- Use reduced-sodium bouillon cubes, soy sauce, and ketchup.
- Take the saltshaker off the table.
- Use a mixture of herbs, spices, and chili powder instead of salt.
- Eat heart healthy foods.
- Cook with more fruits, vegetables, and whole grains.
- Choose low-fat or fat-free milk products.
- Cook with lean meats, wild game, chicken without the skin, and fish.
- Choose unsalted nuts, seeds, and cooked dry beans.
- Cook with small amounts of fats and oils.
- Limit alcohol.
- Men who drink should have no more than two drinks a day.
- Women who drink should have no more than one drink a day.
- Pregnant and breastfeeding women should not drink any alcohol.
- Watch your weight.
- Take steps to lose weight if you are overweight.
- Eat smaller portions and do not go back for a second serving.
- Be active for at least 30 minutes a day, and slowly increase to 60 minutes.
- Take your medicines.
- If you have high blood pressure, take your medicine(s) the way your doctor tells you.
- Do not share medicines with friends or family.
- If you cannot afford your medicine, let your doctor know. There may be programs to help you buy your medicine.
- Use notes and other reminders to take your medicine. Ask your family to help you with reminder phone calls.
- When you go to the doctor, take all of your medicine bottles with you.
* Pregnant and breastfeeding mothers: Talk to your health care provider to find out what types of fish are lower in mercury. Mercury may be harmful for your baby.
U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES
Public Health Service
National Institutes of Health
National Heart, Lung, and Blood Institute
NIH Publication No. 08-6340 | food |
https://www.heretohelp.bc.ca/visions/body-image-vol12/you-are-more-than-what-you-eat | 2022-06-28T15:43:21 | s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656103556871.29/warc/CC-MAIN-20220628142305-20220628172305-00241.warc.gz | 0.964692 | 1,693 | CC-MAIN-2022-27 | webtext-fineweb__CC-MAIN-2022-27__0__33292038 | en | Learning to trust your body to make good food decisions
Reprinted from the "Body Image" issue of Visions Journal, 2016, 12 (1), p. 37
“You are what you eat” is a phrase I hear often as a dietitian working in the food and nutrition field. I often feel it’s misused—or that it’s simply incorrect. We aren’t simply what we eat: we are so much more than our food choices, and food is so much more than calories. For many, food represents family, culture, pleasure, experience and exploration, as well as a way to fuel our bodies and function in our lives. Our emotional, social and physical eating practices—in addition to the foods we eat—are all important elements of our well-being.
There is a common misconception that you can look at a person’s body and know how they eat. Imagine we walk into a fast-food restaurant and see a thin and athletic woman eating a double cheeseburger with an extra-large order of fries and a milkshake. We might feel envious that she can eat that way and still maintain a lean build. We might assume she had done significant exercise that day to account for her meal, or that this is a special occasion or that she has a fast metabolism. Now, imagine we see another woman at the next table eating the same meal. This person lives in a larger body. Despite the fact that she is eating a meal identical to the one being eaten by the thin woman with the athletic build, we might assume that this second person eats at fast-food restaurants often. We might assume she is inactive, and we may have preconceived ideas about her health.
None of these assumptions is based on fact. We cannot know about a person’s health or experiences simply by looking at that person’s body. In the same way, we cannot know about someone’s relationship with food from the size or shape of his or her body.
We do not make these assumptions because we are bad people. Our assumptions represent widely held stigmas associated with different body types.
For my clients who struggle with disordered eating issues, early access to treatment and trained health care professionals is a key component in the recovery journey. Yet often my clients’ struggles go unrecognized—even by themselves—due to common social stigmas related to eating disorders and weight.
The truth is that there are no “good” or “bad” foods. Clients often try to challenge me on this, but I stand behind the idea that when we label foods as good or bad, we set ourselves up to mistrust our bodies and create an environment for emotional eating—in which we have emotional reactions to the food choices we make. If I eat something “good,” I feel proud, as if I am doing something “right.” But if I eat something “bad,” I might feel shame or that I can’t make that “mistake” again. If I associate certain foods with a fear that my body will change, then I will feel a need to compensate afterwards. I might become more concerned or rigid with my eating, increase my exercise or experience guilt and shame.
I often hear people justifying their food choices. For example, an individual might say, “I can eat this because I did the Grouse Grind today,” or, “I was bad today because I ate food X, which is bad.” These statements perpetuate stigmas about food and our bodies, and reinforce the idea that our bodies cannot be trusted. This creates a situation where people feel they need to be in rigid control of their own food or nutrition intake: they fear and mistrust their own body.
Certainly there are foods we might choose more often because they provide our bodies with more complete nutrition than other foods. Some foods provide us with different vitamins and minerals. Some foods provide us with more fibre or more protein than others. But all foods give us energy and fuel our brain. However, we eat for many reasons, not just health. We also eat for reasons of pleasure, culture, tradition, social interaction and comfort, and sometimes as a special treat for ourselves. By giving ourselves permission to eat for a variety of reasons (and not just for nutritional health), we create an environment where we trust and honour our body instead of viewing food with resistance and fear.
When it comes to educating my clients about nutrition, I rarely allow calories to be part of the conversation. Our bodies need more than a certain caloric target to maintain or support weight. We need a variety of foods from all the food groups to meet our carbohydrate, protein, fat, vitamin and mineral needs for good health. Engaging clients in conversation about the types of nutrition their body needs, focusing on what foods feel satisfying to eat and satisfy the body for longer, and about how we feel different when we have energy is more important than caloric number.
Our bodies know what to do with nutrition: we need to learn to trust our bodies’ cues. One of the ways I help teach my clients to trust their body is through the skill of mindful eating. Mindful or intuitive eating means paying attention to internal cues rather than external rules to guide our food choices. Like any skill, mindful eating needs to be practised.
The first step in mindful eating is to reject dieting. Stop buying into the idea that we need to make drastic, rigid changes to the way we eat in order to support our bodies. One way to become in tune with our bodies is to explore and learn about our hunger and fullness cues. If we slow down and take the time to listen, our bodies will tell us what they want and need.
When we listen to our bodies, the most important thing to do is to remove all distractions so that we can taste the food and experience the act of eating, decide what we enjoy instead of placing judgment on certain foods. When we eat what we really want, in an environment that is enticing and enjoyable, the pleasure of the experience will make us feel satisfied and content. This minimizes the desire to overeat.
Another important thing to do is to give ourselves unconditional permission to eat. If we tell ourselves that we “can’t” or “shouldn’t” have a particular food, we can experience feelings of deprivation. As with many things in life, we often want what we can’t have: feelings of deprivation can intensify into cravings, which often lead to bingeing. When we finally “give in” to foods that we have told ourselves we “can’t” have, we often overeat and experience feelings of guilt. And we promise ourselves to never eat this way again. Then, if we “give in” again in the future, our broken promise compounds our feelings of guilt.
We all need to challenge food “rules.” We need to stop believing that “we are what we eat” and start seeing the complexity of the human body and our relationship with the food we eat. Challenge the thought that you’re “good” for eating minimal calories and “bad” if you eat something you enjoy. You don’t have to eat a perfect diet to be healthy. You will not suddenly get a nutrient deficiency or gain weight from one snack, one meal or one day of eating. It’s what you eat consistently over time that matters. The relationship you have with your body is the only relationship you are guaranteed to maintain for life, so I encourage you to nurture and care for it. Your body knows what to do with nutrition: you just have to learn to trust it.
About the author
Ali is a Registered Dietitian with a BSc in food nutrition. She works in the Eating Disorders Program at Vancouver’s St. Paul’s Hospital and with the Looking Glass Foundation’s summer camp for girls. Her private practice specializes in disordered eating (www.ThriveBC.com). Ali is passionate about helping clients develop healthy relationships with food and body | food |
https://www.wholesomeposyco.com.au/products/flat-lay-mini-posy | 2024-03-02T17:22:27 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947475833.51/warc/CC-MAIN-20240302152131-20240302182131-00076.warc.gz | 0.848999 | 200 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__174716643 | en | Mini Flat Lay Edible Bouquet
AVAILABLE AUSTRALIA WIDE
Please note: This item will take 2-5 business days to arrive from sending date (please select the date you want the item to be SENT).
Our Mini Flat Lay Edible Bouquet is made of healthy foods and homemade vegan snacks with no added sugar, paired with carefully selected dried florals to send a unique gift arrangement, when you can’t be there in person.
The Flat Lay Mini Posy contains the following:
1 x 50 gram Peanut Butter, Almond and Coconut Granola tub
1 x large Apricot and Sesame Bliss Bar
1 x 10 gram Garlic and Smoked Paprika Spiced Popcorn
Box size: L: 24cm x W: 24cm x H: 9cm
Please note: due to COVID and seasonal variations our product may slightly differ from image pictured as substitutions may need to be made. | food |
https://sustainablenutrition-sb.com/board/joanne-l-slavin/ | 2023-12-10T18:00:03 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679102612.80/warc/CC-MAIN-20231210155147-20231210185147-00763.warc.gz | 0.934991 | 222 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__283155574 | en | Joanne Slavin is a Professor in the College of Food, Agricultural and Natural Resource Sciences at the University of Minnesota-Twin Cities. She teaches Advanced Human Nutrition and consults widely in nutrition, food science, and sustainability space. She has authored more than 350 scientific articles on diet and health outcomes, topics including carbohydrates, protein, fats, snacking, regenerative agriculture, and the role of diet in disease prevention. Joanne was a member of the 2010 Dietary Guidelines Advisory Committee (DGAC). She is a Science Communicator for the Institute of Food Technologists (IDF), and a member of numerous scientific societies, including the Academy of Nutrition and Dietetics (AND) and the American Society of Nutrition (ASN). Dr. Slavin has BS, MS, and PhD degrees from the University of Wisconsin-Madison and is a Registered Dietitian (RDN). She has given more than 400 scientific presentations around the world. Additionally, she grew up on a dairy farm and now owns and manages the Slavin Sisters Farm LLC, a 119-acre mixed use farm in Southern Wisconsin. | food |
https://twinselephantsthai.com/ | 2022-01-28T16:38:58 | s3://commoncrawl/crawl-data/CC-MAIN-2022-05/segments/1642320306301.52/warc/CC-MAIN-20220128152530-20220128182530-00617.warc.gz | 0.807329 | 160 | CC-MAIN-2022-05 | webtext-fineweb__CC-MAIN-2022-05__0__120916848 | en | The true taste of Thailand
Check Out Our Menu
With a focus on fresh ingredients, flavourful spices, and palate-pleasing sauces, you’re sure to find something that will delight your senses.
For pickup orders over $35 before tax, save 10% when you pay with cash. Call us at (289) 674-6088 to order now!
Hours of Operation
Monday: 11am – 830pm
Wednesday to Friday: 11am – 830pm
Saturday to Sunday: 12pm – 830pm
989 Fennell Ave E #29
Hamilton ON L8T 1R1
Find us on Uber Eats and Skip the Dishes | food |
https://themonkeyminddeliberation.wordpress.com/tag/coffee/ | 2018-07-21T01:49:26 | s3://commoncrawl/crawl-data/CC-MAIN-2018-30/segments/1531676592150.47/warc/CC-MAIN-20180721012433-20180721032433-00007.warc.gz | 0.895061 | 271 | CC-MAIN-2018-30 | webtext-fineweb__CC-MAIN-2018-30__0__95736945 | en | Every weekend, we have started a ritual of making a Latte using our South Indian Filter Kapi apparatus. We obsess over our old stainless steel kapi filter, by washing it well and glazing the filter portion over the stove top briefly. Then we quickly grind our fresh coffee beans, measure three table spoons of coffee powder into the filter, and pour hot boiling water directly into the filter until it fills up to the brim. We don’t have a fancy steamer or a espresso machine. So we spend the next 5-7 minutes creating the foam or the froth in our coffee mugs. Since we use skim milk, creating the froth is slavish, hard labour. Once our coffee liquor, or the di-kok-shun as we call it, is ready to go, we pour it over our milk. Mix in a teaspoon of sugar, and it’s ready!
The last time we did this, I craved for the next step on the Latte ladder. The latte art heart. That creamy, chubby heart – right in the middle of your coffee.
We wanted that.
So we tried this.
But we ended with up with a drizzle of milk over the di-kok-shun.
But we have the next Saturday coming up soon. | food |
https://thepottedgarden.com.au/products/edibles-leafy-greens-gift-of-seeds | 2022-06-25T20:08:58 | s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656103036099.6/warc/CC-MAIN-20220625190306-20220625220306-00320.warc.gz | 0.889274 | 216 | CC-MAIN-2022-27 | webtext-fineweb__CC-MAIN-2022-27__0__82338016 | en | Leafy Greens Gift of Seeds is part of the Sow’n Sow ‘Edibles’ seeds range and makes the perfect gift that is both rewarding to grow and delicious to eat.
This pack includes a mix of lettuce, spinach and rocket seeds to make the handiest, easiest greenery for any salad. There is nothing quite like tucking into your own home grown produce after nurturing and watching it grow.
Best sown from spring to autumn, simply scatter seeds in a sunny position and cover with a thin layer of soil.
The beautiful packaging features the artwork of Daniella Germain and includes a packet of mixed seeds, a plastic plant label and sowing instructions.
- 100% recycled paper
- Includes an illustrative plant label to mark where your seeds are planted
Varieties: Lettuce ‘lactuca sativa’, Rocket ‘Eruca sativa’, Spinach ‘Spinacia oleracea’
Also available as part of the Edibles Seed Gift Set | food |
https://www.insideedgecoach.com/post/2017/05/21/nourishing-the-body-mind-spirit-of-being-fed | 2022-11-29T04:13:27 | s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446710685.0/warc/CC-MAIN-20221129031912-20221129061912-00282.warc.gz | 0.96431 | 1,930 | CC-MAIN-2022-49 | webtext-fineweb__CC-MAIN-2022-49__0__25548625 | en | Nourishing: The Body, Mind & Spirit of Being Fed
I come from a long line of Southern cooks. We take our family recipes, cast iron skillets, and canning jars seriously. A great deal of pride comes with the delivery of a meal, whether it’s slaved over for hours or thrown together at the last minute.
My paternal grandmother, Louise, was a wiz in the kitchen and set a pretty high bar. A typical Sunday dinner at her house included her famous pan-fried chicken, at least six vegetable side dishes, perfectly risen yeast rolls hot out of the oven, and three or more desserts. She could make just about any dessert requested, but her pecan pie, angel food cake, and peach cobbler were the crowd favorites.
All this meticulously crafted food was my grandmother’s way of showing how much she cared for her family. She wasn’t just feeding us, she was loving each and every one of us through her food. We showed our gratitude and reciprocated her love with how many times we refilled our plates and how clean they were at the end of the meal. As her oldest grandchild, I figured out this gig pretty early in life. My clean plate meant I had a direct line to her heart.
My grandmother was a powerful influence on me in the food realm in part because we had so many years together—she lived to 97. But she was not my only influence. My mother grew up in a different sort of southern kitchen—less down home, more adventurous. My mom was always coming up with some twist on traditional southern meals with her willingness to try unusual ingredients.
Even though my childhood occurred in the 1970s, pre-packaged and fast foods did not invade my mother’s or my grandmother’s kitchens. Handmade and homemade may have lost favor in that era, but my mom and grandmother didn’t cave to the fads. I cannot remember ever having Tony the Tiger or a marshmallow wielding leprechaun grace my morning cereal bowl. Nor did Hamburger Helper or Chef Boyardee deliver my dinner. My grandmother’s version of “fast food” was to put her home-cooked meals in conveniently slotted TV dinner trays.
Loving Good Food is in My DNA
From the way my grandmother used food as a love language to the culture of creativity my mom cultivated in the kitchen, nourishing my body has been part of my DNA and a lifelong ambition.
Even when I was teetering on what felt like the poverty line in my first job out of college, I prioritized good food. My roommates at the time joked that I could probably have qualified for food stamps, but I would have used them to buy shiitake mushrooms, not bread and milk. I allowed myself to buy whatever nourished me even when I was counting every penny to make ends meet.
As a result, most of the people in my life consider me an “insanely healthy eater.” My kids would say I’m a “green freak” when it comes to the amount of vegetables I put on their plates. I’ve been known to sneak greens even into brownies (thank you zucchini!). And that was true for me well before my health crisis hit. Ironically, my eating habits were not something that put me in a high risk category for any health concern, which is perhaps one reason we missed the signs of my impending health crisis.
However, with my cancer diagnosis in 2014 came a full evaluation of my diet, and a new level of education on how food could harm or heal my body. Thanks to the education from my alternative medicine doctors, I found many opportunities for improvement. Tests revealed a few bad actors in my diet (e.g., dairy, soy) specific to my body. And cleaning those out has helped heal my gut, which was more out of whack than I realized.
Food as Medicine
But during the time when I was in active treatment, my diet became really restrictive and regimented. So much so that I didn’t feel like eating at all. I lost too much weight and looked like a shadow of my former self (and it wasn’t a good look). I loathed figuring out what I could and could not eat or drink for the sake of my healing body. I abhorred how much time it took to prepare a meal. Nothing was fast or convenient, and it was very hard to let anyone else cook for me. Going out to eat was a nightmare! Even worse was eating at someone else's house!
But luckily my food tradition held strong at my core and through experimentation I slowly found my way to a more sustainable and delightful diet.
Today, “Hunter-gatherer Paleo” is the best way to characterize my eating habits. That means I consume the following:
Organic vegetables (lots of them!),
Organic fruits (mostly low sugar berries),
Nuts and seeds, and
Sustainably produced meat and fish (in small quantities).
This way of eating also means I’ve pulled out the following from my diet:
Most grains (wheat, white rice, corn)
Sugar (my only exceptions are very, very small amounts of raw honey, coconut sugar, and dates).
I cook with coconut oil and ghee, and season with fresh and dried herbs and sea salt. I drink a lot of water and tea (green, white, pu-er, matcha) and have recently started brewing Kombucha—a fermented tea that replaces fizzy drinks and alcohol for me. Dark chocolate (85%) is my rare treat.
A Holistic Approach to Nourishment
But through all of this, I’ve learned eating and drinking are only part of my equation. Nourishing is really the key.
verb (used with object)
1. to sustain with food or nutriment; supply with what is necessary for life, health, and growth.
2. to cherish, foster, keep alive, etc.
3. to strengthen, build up, or promote
If you read my post on my Thrive Cycle, you know “nourish” is a key part of my three-part filter along with playing and resting. And how I nourish myself really does represent more than what I eat and drink. It supplies what is necessary for my life, my health, and my growth.
It’s also how my mind fills with creativity,
my heart fills with love, and my gut fills with courage.
In the 10 months I’ve applied this filter to my life, I’ve made a lot of decisions based on whether an opportunity “nourishes” me or not. This filter certainly takes what I eat and drink to the next level. I’m pretty quick to say no to any food prepared fast unless it’s super high quality (and those rarely go together). And if I can’t pronounce an ingredient or understand how it’s produced, it’s an easy call on whether it qualifies or not as nourishment.
Of course, sometimes I forget to pull out my filter and I fall off my nourishment wagon—mostly when I’m "hangry." I occasionally sip more than my fair share off my husband’s wine glass or indulge in a wood-fired pizza crust (I’m sorry, but gluten free pizza crust sucks! I’d rather not have pizza at all!). And that’s okay. In fact, it’s more than okay because sometimes indulging is a form of nourishment.
With this new balance, I’ve found a new groove in the eating and drinking category. I enjoy being creative in the kitchen and wowing my family with stunning meals again. And my health continues to improve. It’s a slow process to rely on good food instead of medicine to heal the mind, body, and spirit. Patience and presence are required no doubt!
Thoughts to Noodle On
What foods or eating habits feel nourishing to you?
Do you have any foods or eating habits keeping you from thriving?
How can you cultivate a creative mind, a love-filled heart, and a courageous gut?
I’m thankful for the following resources that crossed my path during my quest to nourish and heal my body. They helped me find my way back to loving my food:
Kris Carr’s Crazy Sexy Juice -- a fellow cancer thriver’s approach to healing her body with food over medicine.
Dr. Robynne Chutkan’s The MicroBiome Solution -- a radical new way to heal the body from the inside out that taught me about the role of healthy bacteria.
Melissa Hartwig’s The Whole 30 -- an elimination diet plan that made it easy to identify and eliminate all potentially inflammatory foods.
Dr. Terry Wahl’s The Wahl’s Protocol -- a mind blowing account of healing multiple sclerosis with a heavy veggie Paleo diet that gave me confidence my food could be a healing force. | food |
https://www.seafoodharbor.com/fresh-grouper/ | 2021-10-27T01:23:33 | s3://commoncrawl/crawl-data/CC-MAIN-2021-43/segments/1634323587963.12/warc/CC-MAIN-20211026231833-20211027021833-00700.warc.gz | 0.834907 | 141 | CC-MAIN-2021-43 | webtext-fineweb__CC-MAIN-2021-43__0__115278563 | en | Order high quality fresh Grouper online and enjoy one of the most pleasant tasting fish available. Fresh Grouper has such a mild flavor, that people the normally don't like fish can enjoy a meal featuring Grouper. This mild flavored fish is hugely popular in Florida and is a great food source around the world. Available through the Amazon link below.
Nutritional values for Grouper
Fresh / Frozen Grouper - Mixed Species
Serving size - 3 oz. (85 g) cooked, edible portion
|Calories||Protein (g)||Fat (g)||Saturated Fat (g)||Sodium (mg)||Cholesterol (mg)*| | food |
https://maryajensenwrites.wordpress.com/2011/12/ | 2018-07-19T07:29:02 | s3://commoncrawl/crawl-data/CC-MAIN-2018-30/segments/1531676590711.36/warc/CC-MAIN-20180719070814-20180719090814-00059.warc.gz | 0.983415 | 1,262 | CC-MAIN-2018-30 | webtext-fineweb__CC-MAIN-2018-30__0__42032765 | en | I don’t know when the tradition started in our family, but every year the week before Christmas we would have a baking day. Mom would put Christmas music on the record player and gather us together in the kitchen. We would spend the entire day baking goodies and singing along with the music.
I find it amazing that, events from so long ago still paint a vivid image in my mind. In my earliest memories of baking day we still lived in the little house on Val Verde. I can see Jo-Ann, a dish towel tied around her neck, standing on a chair in front of white metal cabinets. I was kneeling on a little wooden stool wearing a pink apron, one I made entirely by hand in a Blue Bird meeting. Carol-Ann was also posted at the counter nearby.
The Director, that was Mom, stood ready to hand out recipes, help with instructions and remind us to be neat and tidy. Over the years the venue changed but baking day prevailed until I married and moved away.
Without realizing it we learned about fractions as we halved and doubled the recipes. We learned to read a temperature gauge as we boiled various candy concoctions to the proper stage. And we learned to tell time as we timed the cookies in the oven.
We picked our favorites from recipes scrawled on 3 X 5 cards, torn from magazines or flagged in favorite cook books. We weren’t passive about which recipes we wanted to measure, mix and bake. We all had favorites.
Our family peanut butter cookie recipe had to be started early in the day. The dough was mixed, rolled into a couple of long rolls, and put into the refrigerator to chill. Later in the day the rolls were removed from the refrigerator and sliced and baked. I liked helping with the peanut butter cookies because I knew they were Dad’s favorite.
We stuffed dates with walnuts and rolled them in powdered sugar. We melted marshmallows and mixed them with Rice Krispy cereal. One year we might make fondant candy, another it might be some kind of candy made with butterscotch chips. But certain treats always found their way into our agenda.
We always made cocoa fudge. We used the recipe on the back of the Hershey’s Cocoa can. In later years we could afford to shell walnuts and add them to the fudge. To this day, I prefer fudge made from the cocoa recipe better than all of the other quicker and easier methods that have evolved.
Mom always made divinity. I can remember the year she thought she had cooked it long enough, but apparently she hadn’t. No amount of beating would make it stiff. We dropped it from spoons full onto waxed paper and it had to stay in the refrigerator until we were ready to peel it off of the waxed paper and eat it.
My favorite part of baking day, however, was making sugar cookies. Early in the day, one of us always mixed up multiple batches of dough. Like the peanut butter cookies, the sugar cookie dough had to be chilled. Near the end of the day, after the dough had sufficient time to chill and our other baking was complete, we sifted flour over the pastry cloth and the covered rolling-pin. We removed the cookie cutters from the jar. And only when everything was ready, did we remove the first ball of dough from the refrigerator.
We lined up the cookie cutters; the star, the stocking, the Christmas tree and Santa. We would have made all Santa’s and trees if Mom would have let us because they were the biggest. We discovered that if we mixed up the order that we cut them out, Mom didn’t realize that we were making a lot more Santa’s than anything else.
After the cookies were baked and while they cooled we cleaned up the mess in the kitchen. Then it was time to ice our cookies. Our icing recipe was a simple one. It consisted of a little milk, a drop or two of vanilla and a lot of powdered sugar. We divided the icing into at least four bowls. We poured green food coloring into one, yellow into one and red into one. The largest batch remained white.
The trees were iced green and sprinkled with something called ‘Decorating Decors’—little balls of colored sugar–to represent Christmas ornaments. The stars were usually just yellow, but the Santa Claus got the works.
We carefully cut raisins in half, one half for each eye. A little bit of red icing colored his cap. The white was added last. We sprinkled coconut on his beard to make it look hairy. The cookies were really pretty primitive, but we thought they were works of art.
After I married I moved away from my family. I bought a Santa cookie cutter so my kids could have the Santa tradition, complete with raisin eyes and coconut beard. It was a smaller cookie cutter and never quite made the grade for me.
Years later when
my parents decided to move closer to me, I asked my Mom about the Santa cookie cutter. She told me she thought that Jo-Ann had it. But she wasn’t sure. I was bummed. I really wanted that cookie cutter. I finally asked Jo-Ann if she was using it. She told me she had never had it. I was heart-broken to think that our special Santa was no longer part of the family.
In 2003 my Mother passed away. During the sad chore of cleaning out her apartment I discovered the Santa cookie cutter tucked in the bottom of a bucket of miscellaneous baking items. I now have possession of all four cookie cutters that we used as children. Recently I discovered the original recipe sheet from Swift’ning (a brand of shortening from years ago) in mother’s old recipe box.
I have no children or grandchildren living near so I seldom use my Santa now. It is old and the sides are wearing away, but I wonder if my friends would like a Santa Cookie.
Maybe this year I’ll bake some Santa cookies in memory of Mom. | food |
https://sognoitalian.com/ | 2023-12-09T04:03:38 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100800.25/warc/CC-MAIN-20231209040008-20231209070008-00176.warc.gz | 0.924109 | 653 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__35531554 | en | An Italian Dream
Located North of Boston in Woburn on the Winchester Line, Sogno (pronounced Soñ-yo) is the place to gather with family and friends over a delicious meal inspired by the culture, history, and warmth of Italian hospitality. Evoking the feeling of gathering in one’s home, inspired by owner Ron Martignetti’s Sunday family dinners, Sogno offers comfortable spaces where all feel welcome to come together around the table. Come, stay, and return again and again.
Highlighting the authenticity and diversity of Italian cuisine, Sogno’s menu is designed to transport you from one region of Italy to another without ever leaving the table. With a focus on fresh ingredients, both locally sourced, made in house and imported from Italy, watch your meal being prepared in Sogno’s exposition kitchen. From inventive cocktails and cicchetti at the buzzing bar, to entrees inspired by all the different regions of Italy in the dining room, to the restaurant’s renowned Neapolitan brick oven pizza, you’ll enjoy old favorites while making new discoveries as you embark on the exquisite dining experience at Sogno.
At the Bar
From classic Italian cocktails like Aperol Spritz and Barrel Aged Negroni, to inventive offerings like the “Bocca Al Lupo” with bourbon and blackberries or the “Italian Magarita” with tequila, amaretto, fresh lime juice and Italian blood orange soda, you’re sure to find something that delights at the bar at Sogno. Nibble on authentic Italian cicchetti (small bites) for the true Italian Aperitivo experience. Relax comfortably in deep leather seats at the large rectangular bar, where you’ll find conveniences like purse hooks and ample plug-ins for mobile phones, as you raise a glass and catch up with friends old and new at Sogno.
From the Cellar
With a carefully curated list of outstanding wines from all regions of Italy, Sogno’s award winning wine list will take you on a journey across the Italian terroir. From the crisp minerality of Italian whites, to well-aged Italian reds, you’ll find both recognizable as well as lesser-known wines, all made from classic grapes of Italy. The wine list is rounded out with French champagne and a number of West Coast offerings. All wines offered at Sogno are made to elevate the flavors of the cuisine, and are sure to pair perfectly with your meal.
Treat yourself to the best Italian around Boston. We look forward to seeing you! Book online or call us at 781-625-1300.
Booking a reservation of 8 or more? Call us to book.
Sunday - Thursday
Lunch: 11:30am - 4:00pm
Dinner: 4:00pm - 9:00pm
Friday - Saturday
Lunch: 11:30am - 4:00pm
Dinner: 4:00pm - 10:00pm
304 Cambridge Road | Woburn, MA 01801 | food |
https://www.manhattanvillecoffee.com/ | 2019-10-15T23:29:44 | s3://commoncrawl/crawl-data/CC-MAIN-2019-43/segments/1570986660829.5/warc/CC-MAIN-20191015231925-20191016015425-00295.warc.gz | 0.933253 | 309 | CC-MAIN-2019-43 | webtext-fineweb__CC-MAIN-2019-43__0__93032053 | en | Located in West Harlem, Manhattanville Coffee was founded with the idea of creating a neighborhood coffee shop with quality coffee & pastries in an environment designed to make everyone feel right at home.
We brew Parlor Coffee, one of the top-rated independent roasters in the US. The coffee is sourced through direct trade programs that ensure farmers are paid fairly. Our staff undergoes training at the Parlor Roastery to ensure that every cup is excellent - every time.
We offer a delicious array of fresh pastries that are baked locally and delivered fresh daily. Both Harlem locations carries a selection of gluten-free and vegan pastries and feature kosher bagels from Davidovich Bakery
While you're here, why not try one of our fresh made grilled cheese, greek yogurt parfaits, or in-house artisan caprese sandwiches.
At Manhattanville Coffee, we want you to feel right at home. Come and stay a while, and enjoy an array of amenities:
Free High-Speed WiFi / Tons of Natural Daylight / Beautiful Decor
Our communal table boasts 16 power outlets with room to plug in, spread out, & get your work done.
Fan of natural light? Our bar-height window counters have 24 power outlets & are the perfect spot to study in your own zone.
Need a little more lounge in your life? Kick back on one of our leather sofas and soak up the sun.
Our polished marble cafe tables are the perfect spot for a meeting or intimate chat. | food |
http://www.bestricecookerinfo.com/ | 2014-11-29T02:04:53 | s3://commoncrawl/crawl-data/CC-MAIN-2014-49/segments/1416931011477.80/warc/CC-MAIN-20141125155651-00216-ip-10-235-23-156.ec2.internal.warc.gz | 0.956538 | 1,339 | CC-MAIN-2014-49 | webtext-fineweb__CC-MAIN-2014-49__0__105148637 | en | Find the Best Rice Cooker for You
It’s perfectly fine to cook rice on a stove. But as you may know, having a rice cooker makes things much easier. This small kitchen appliance will save you time and money. You can use the rice cooker to cook your rice while you work on other dishes. The good models will never leave a mess or burn your rice.
Deciding on which rice cooker to buy is an important decision. Many families use rice cookers everyday, so picking the right one is essential. A rice cooker can last a long time- some last well over a decade if you take good care of it. Fortunately, there are plenty of good rice cookers on the market that are built to last.
How a Rice Cooker Works
Essentially a rice cooker is a small kitchen appliance which cooks rice for you. It can have multiple uses which include cooking macaroni & cheese, cooking quinoa, and steaming vegetables. There are plenty of different recipes. Best of all, it’s really easy to use a rice cooker. All you need to do is to put in the correct amount of rice and water, flip a switch and the appliance will do the rest.
Material refers to the inner cooking pan. The material is something to consider, but not necessarily a big deal. It’s more of a personal preference. What’s most important is getting a non-stick coating because it makes for an easy cleanup. The better models will certainly have non-stick coating. Stainless steel and aluminum are the most popular material choices. Some may prefer more natural pans made from clay or charcoal. These materials are naturally non-stick and have no artificial coating.
The Right Size for You
The right size all depends on how much rice you are prepared to cook. Are you a college student living in a dorm? Or are you cooking for a family of five? Rice cookers will work best for their suggested serving size. Therefore you really need to take serving size into consideration before making your purchase. Stuffing too much rice into the cooker will not yield good results.
Features to Note
There are a few recommended features to look for. They aren’t necessary, but are convenient. Most good rice cookers will come with features which include:
- See-though Lid
- Seam Vent
- Measuring Lines
Higher-end models will typically have more features. However, you might not need all of these bonus features. Most of the features you may not use but it all depends on your situation and what you are looking for.
These bonus features include:
- Digital Display
- Adjust for a faster cooking time
- Delay timer for you to decide when the rice will start cooking.
- Reheat option
Characteristics of the Best Brands
First, you want to make sure that you stay away from the cheap brands. You know you have a cheap brand if it spits and burns the rice. In the long run, the cheap brand could end up being the most expensive brand because eventually you will end up buying another one.
Reliability is an important factor. Your rice cooker should have no problems and should cook great rice every time. It should have good reviews and a good reputation. The brands listed below all have great reviews and recommendations.
Zojirushi NS-LAC05XT Micom 3-Cup
Rice is an essential meal for people in the Pacific Islands. They have been eating rice for centuries so it’s good to know what they use, and the Zojirushi rice cooker happens to be their top choice. This is the most expensive rice cooker brand on the market, and its features include: a delay timer, LCD control panel, and multiple cooking functions. Although its expensive, the price should not keep you from considering it. If you use it every day then it will seem cheap. For example, let’s say it lasts 15 years. That would be 5475 days. At a price of $130, that comes out to only two cents per day. That’s a price you can’t beat. You pay more for a Zojirushi brand, but it will probably last a long time. It should last as long as you are willing to take good care of it.
Aroma ARC-914SBD 4-Cup (Uncooked) 8-Cup (Cooked)
This is a #1 best seller on Amazon and for good reason. It’s easy to use and prepares 2-8 cups of rice. It features digital controls, a non-stick cooking pot, and has specialized functions for brown rice, white rice, steaming, and warming. This appliance works flawlessly and does not spit, steam, or leak. One disadvantage is that it does not keep rice all day long. If you left the rice in the cooker then it would burn and dry out. However, it does come with a 15 hour delay timer so it can make rice for you when you want it. This Aroma model retails for only $30. Click here to read our detailed review of this model.
Oster CKSTRCMS65 3-Cup (Uncooked), 6-Cup (Cooked)
It’ doesn’t have many features, but the Oster does provide good value at $43. It has six cups of cooked rice capacity, and its features include: indicator lights, tempered glass lid, and a steaming basket. Despite lacking features, the Oster does a good job of what it was made to do- cook rice. It produces moist, fluffy rice, that will please your taste buds. What more could you ask for?
Most good rice cookers come with several different accessories. You don’t actually need any accessories, but they can make cooking easier. The most common accessory are rice paddles and you can buy them online or at a retail store. You can also consider using a measuring cup, a washing bowl, and a rice cookbook.
The Right One for You
There is no #1 universal best rice cooker. Choosing one depends on what size and features you need. Your choice may differ depending on if you are a student, a parent, or a cook. The ideal rice cooker is the one that works flawlessly every time and gives you no trouble. Luckily, there are plenty of rice cookers on the market which fit that description. The final choice is up to you. | food |
http://jci-cs.ch/wp/portfolio_page/food-is-always-a-good-idea/ | 2019-05-23T09:54:37 | s3://commoncrawl/crawl-data/CC-MAIN-2019-22/segments/1558232257197.14/warc/CC-MAIN-20190523083722-20190523105722-00113.warc.gz | 0.896505 | 172 | CC-MAIN-2019-22 | webtext-fineweb__CC-MAIN-2019-22__0__216435315 | en | It was all about food. So we talked a little bit about ingredients, we played some games to challenge our senses and of course we cooked and dined together.
Émely’s Fine Food
Émely’s Fine Food is Switzerland’s premier luxury caterer offering you the refined and creative food you’re looking for. We specialise in Apéros for exclusive events and special celebrations, making your event a statement and unique food experience.
Émely’s Fine Food offers European cooking with a broad vision and worldly influences. Émely stand for enjoying food, surprising the palate, top quality fresh seasonal ingredients and home-made products.
It’s all about the complete and unique culinary experience.
Émely’s Fine Food is creative, exciting and memorable. | food |
https://lostinagoodbk.wordpress.com/2014/04/20/easter-fun-facts-and-chocolate/ | 2017-03-29T22:54:12 | s3://commoncrawl/crawl-data/CC-MAIN-2017-13/segments/1490218191405.12/warc/CC-MAIN-20170322212951-00146-ip-10-233-31-227.ec2.internal.warc.gz | 0.984014 | 817 | CC-MAIN-2017-13 | webtext-fineweb__CC-MAIN-2017-13__0__307954854 | en | Ah Easter. The day of bunnies, chocolate, and refined restraint on eating the entire day’s loot in one sitting. I know for some Easter is a religious weekend but for me it is about chocolate, four day weekends, and…well there isn’t much else. This is the best time of year because this is the only time that the rare and highly sought after Red Tulip chocolate emerges from its hibernation. The chocolate that only is seen around Easter, but when it comes out it will whip Cadbury’s butt any day. My affection for Red Tulip aside, I am not saying Cadbury is bad, but you can get that in many forms all year round, the Red Tulip experience is a once a year delight. Yes, perhaps its rarity makes it seem more delicious than it is…oh wait, my mistake, that’s completely wrong, it’s a godsend. And not those weird Ferrero Rocher ads where those weird nutty chocolate things fell from the gods, no, Red Tulip rabbits of various sizes with pink and blue waistcoats and bow ties should be falling from the sky not those.
Eggs have always been used for Easter because they represent rebirth and the beginning of life. Something which comes with a lot of images of hatched baby chickens and pastel colours as well. The earliest Easter eggs were not the chocolate kind though. They used to just be painted chicken or duck eggs that were dyed various colours with vegetable dye and charcoal. I recall painting a few blown eggs as a kid, though it was more a paintbrush and random squiggles around it with the odd dot or two. I may have only done it once or twice, I wasn’t overly fussed about it, and what were you supposed to do with them when you’re done? Display them somewhere? I suppose giving them as gifts as was traditional but that didn’t happen.
Away from the painted eggs, the very first chocolate Easter egg was created by the Victorians in Bristol, England in 1873. It was made by a company called Fry, Vaughan & Co. and instead of being the delicious smooth chocolate we have today, it was bitter dark chocolate with a grainy texture. They also most likely would have been decorated by hand with marzipan and given as gifts by the rich. Much too fancy I think, though those Victorians were an extravagant bunch with their chocolate tastes.
These were the only chocolate eggs until Cadbury tried to make their own Easter egg a couple years later. Cadbury had been making solid eggs since 1842 but were unable to make finer hollow eggs. Cadbury’s first Easter eggs in 1875 were made of dark chocolate with a plain smooth surface and were filled with sugared almonds, but compared with Fry’s it wasn’t as successful. It wasn’t until the launch of Cadbury’s Dairy Milk Chocolate in 1905 that their Easter egg sales improved, and improved tremendously. It was so popular it not only increased the sale of Easter eggs but it also made them a seasonal best seller, something that remains true today. Cadbury merged with Fry’s, Vaughan & Co. in 1919 but still couldn’t produce the quality eggs Fry’s was making. May I say, Cadbury also bought out Red Tulip, along with other companies, in the 80s when they were trying to conquer Australia. Very conquery Cadbury when it comes to other companies and chocolate, very conquery indeed.
So, now you know. While you are all eating delicious chocky eggs, bunnies, bilbys, chickens, or any other chocolate styled thing today you can think that it all started with one Bristol company that brought the Easter egg to the Victorians and subsequently the rest of the world.
Have a wonderful Easter, try not to get melted chocolate on your books, and have a great day! | food |
https://livingbeyondboundaries.org/2017/10/honeybakedham/ | 2019-10-24T04:32:00 | s3://commoncrawl/crawl-data/CC-MAIN-2019-43/segments/1570987841291.79/warc/CC-MAIN-20191024040131-20191024063631-00233.warc.gz | 0.855784 | 356 | CC-MAIN-2019-43 | webtext-fineweb__CC-MAIN-2019-43__0__141206167 | en | Living Beyond Boundaries is proud to be hosting our fundraising campaign with HoneyBaked ham at this holiday season, in supporting people with disabilities. To order your gift card, click here.
WHAT CAN YOU GET WITH A HONEYBAKED HAM GIFT CARD?
There are so many ways to enjoy HoneyBaked Ham. Every Honey Baked Ham is fully cooked & ready to serve, so you can spend less time in the kitchen and more time with family. Underneath that sweet, crunchy glaze is the leanest, most flavorful, moist & tender ham you’ll find anywhere. Whether it’s our signature ham, tender turkey, delicious desserts or our tasty Heat & Serve sides, you know you’ll be serving the best.. And your favorite home-made sandwich of the year on December 26th can be enjoyed all year long when you come in to HoneyBaked Ham for lunch!
You can use your HoneyBaked Gift Card to shop online, order from the HoneyBaked catalog or at any HoneyBaked location nationwide. And the most satisfying part? 20% of your purchase goes directly to support Living Beyond Boundaries, INC.
$25 Gift Card:
- Mix and Match 3 Signature Sauces
- Red Velvet, Coffee, or Carrot Cake
- Lunch Sandwich Combos
- Pecan, Apple, Pumpkin Pie
$50 Gift Card:
- Whole Turkeys
- Turkey Breast: Roasted & Smoked
- Signature Meat & Cheese Platter
- Boneless & Mini Hams
$100 Gift Card:
- Any Size Traditional Half Ham
- Large Signature Meat & Cheese Platter
- Half Ham & Turkey Breast Combo
- And so much more… | food |
https://absoluteeventsbycorrine.com/healthy-food-drink-tips-for-your-next-event/ | 2020-07-12T16:07:54 | s3://commoncrawl/crawl-data/CC-MAIN-2020-29/segments/1593657138752.92/warc/CC-MAIN-20200712144738-20200712174738-00425.warc.gz | 0.936494 | 1,006 | CC-MAIN-2020-29 | webtext-fineweb__CC-MAIN-2020-29__0__82823238 | en | 23 Mar Healthy Food & Drink Tips For Your Next Event
So, you’re trying to give an upcoming event some much-needed originality and energy. While choosing an out-of-the-box theme or unique aesthetic style can accomplish this, you’ll need to shell out some significant money.
However, one area that people tend to overlook in which you can spice up your next event: the food & drink choices.
You’d be surprised how innovative and original you can be when it comes to the menu you offer to your guests, and there’s an increasing desire for healthy food options nowadays.
Luckily, we here at Absolute Events by Corrine have been event planning in NJ and NY for over 2 decades. So, here are some tips for choosing healthy food & drink options that’ll be sure to wow your guests at your social or corporate events.
First things first, healthy breakfast/brunch event options.
For an early event where a breakfast or brunch menu is appropriate, whether it’s a conference or another morning affair, you can try serving half portions or smaller, rather than overfilling people and weighing them down.
Try whole wheat bagels instead of plain and use low-fat cream cheese and toppings. A fruit platter can work wonders, as it provides a healthy, energy-inducing snack to guests, while also brightening up the decor and adding a little color to the venue.
If fruit isn’t enough, beef it up with some yogurt or granola, or try oatmeal in a coffee mug. It’s more filling than it looks. The biggest thing is, stay away from donuts, pastries, or muffins.
As far as beverages, common breakfast and brunch drinks like juice and water are relatively healthy options already, and while coffee’s not the best thing for you, you could find yourself facing a mob of angry attendees if you fail to include it on the menu for a breakfast or brunch event.
Now, for healthy lunch choices.
Again, think about portion size. Sometimes even a mid-day event doesn’t necessarily require a full meal. You may be able to get away with some snacks like fresh veggies and dip, some trail mix in a bowl, or, again, a nice fruit platter.
However, if you know your guests will need a little more to keep them going throughout the day, try salads, half-size or small sandwiches, or even whole wheat wraps. Fill them with veggies, fruit, lean turkey, etc., rather than red meat and cheese.
As far as healthy beverage options for a lunchtime event, as longtime NY / NJ event planners, trust us, you should always…ALWAYS, have plenty of water available. On top of that, you can serve unsweetened ice tea or fruit juice.
If you’re planning on serving alcohol at the event, go with drinks with less calories and, again, you can adjust the portion size with skinner glasses.
Lastly, dinner and dessert.
Some scoff at the idea of a dinner salad, but it’s a very healthy choice and, with some doing, it can satisfy a fairly large appetite.
Then, there’s also the option of soup, pasta salad, lean meats, etc. As for side dishes, steamed veggies with lemon and herbs or even a baked potato can work. Just try to use low-fat toppings.
As far as dessert, many events don’t necessarily require a dessert course. However, if you’re planning on serving one, don’t worry, there are healthy choices.
For instance, a small sliver of a not-so-terrible-for-you cake, frozen yogurt, or a fruit platter, once again. Obviously, if you’ve served a fruit platter during an earlier course, this option is literally off the table.
When it comes to beverages for a dinner party or other evening events, it’s the same concept as a mid-day one. However, you may want to include after-dinner coffee as well. Again, when it comes to alcohol choices, try to go with some low-calorie options.
There are plenty of other healthy food & drink options out there. We just hope this post gets you pointed in the right direction so you can design healthy menus for your corporate, social, or wedding events that set them apart while still satisfying the appetites of guests.
About Us: Absolute Events by Corrine is a full-service meeting & event planning company in New Jersey. Whether it’s a corporate conference, a cocktail party, a fundraising gala, a wedding, etc., Absolute Events by Corrine handles every aspect of the planning process so that clients can be guests at their own events. | food |
https://theashleyatkins.com/2009/05/27/say-cheese/ | 2023-05-28T01:04:24 | s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224643388.45/warc/CC-MAIN-20230527223515-20230528013515-00649.warc.gz | 0.962452 | 840 | CC-MAIN-2023-23 | webtext-fineweb__CC-MAIN-2023-23__0__103483931 | en | ~~ Originally printed in Carrboro (NC) Free Press, May 2009 ~~
I don’t drink milk, but I am sure that I consume far more than my share of dairy products. In my house I swear we go through a quart of half and half and a pound of butter every week. Then there’s the whole milk yogurt and sour cream. Oh, and the cheese.
Right now in the fridge there is chevre, mozzarella string cheese, baby swiss, sharp cheddar, shredded parmesan, parm in a can, also known as shake-shake, a chunk of coveted Dubliner, and a container of homemade pimento cheese. And this is when we are in short supply and badly in need of doing some shopping.
I like cheese. My kids like cheese. When most parents were brilliantly focused on teaching their children to appreciate vegetables, from broccoli rabe to zucchini, I was teaching my kids to like cheese.
I can remember the first time Bailey tried Brie when she was four and loved it. I was so happy, so proud. And the time when Blake was three and offered cheese at a friend’s house. “I’ll have colby,” she said.
“Um, we don’t have colby,” she was told. “We have this,” which was a plastic wrapped cheesefood “single.”
“Oh,” Blake said. “Flat cheese. It’s OK. I like flat cheese.”
Caleb is nine and quite the consumer. He may be the biggest cheesehead of all. Somehow he has so learned the art of discernment that he can tell whether or not a mozzarella “cheese stick” is Polly-O, which in his mind is far superior to any other brand. And he wants the NY extra sharp cheddar, of course. It costs 50 percent more than ordinary cheddar.
I admit, I bribe my kids with ice cream just like any other mom. Dangling a trip to Maple View Ice Cream over their heads will usually get them moving. But if I really want them to do something I’ll promise true Parmigiano-Reggiano cheese. The good stuff, with all of its crumbly, salty granular deliciousness. I feel sorry for all those folks who think “ambrosia” involves coconut and mandarin oranges with Cool Whip.
I have other favorite cheeses. Morbier, with its layers of ash. Drunken goat cheese. Comte, with glazed apricots. Manchego, especially decadent with quince paste. I’m all about cheese accoutrements, too: olives and sopressata and marcona almonds and wine and sherry.
Mmm. Accessories for cheese. I like that.
I also like that cheese is all about where it’s made. Location, location, location. What the cows eat and what bacteria are in the air play a major role in the outcome. Cheese has “terroir” much like wine.
Here in Carrboro, we can get a bit spoiled by our cheeses. There is an awesome array of cheese to be found at Weaver Street Market, A Southern Season and Whole Foods. Being in such close proximity to local cheesemakers like Chapel Hill Creamery and Celebrity Dairy and Hillsborough Cheese Company can make anyone into a cheese snob. Don’t believe me? You haven’t seen people fight over the last end-of-season perfect button of New Moon cheese at Chapel Hill Creamery’s stand at the farmers’ market.
I imagine there are few places in the world where dairy cows and goats are as lovingly pampered as they are around Carrboro. It’s a good thing too. I’ve got to get to the market. The fridge is looking a little bare. | food |
http://drjohnwright.info/article-the-human-diet.php | 2018-01-21T12:13:28 | s3://commoncrawl/crawl-data/CC-MAIN-2018-05/segments/1516084890582.77/warc/CC-MAIN-20180121120038-20180121140038-00499.warc.gz | 0.965343 | 1,149 | CC-MAIN-2018-05 | webtext-fineweb__CC-MAIN-2018-05__0__179301375 | en | Dr John P Wright
Updated: 8 June 2006
The deceptively simple task of buying pet food can be a daunting task. From the commercial breaks on television to the shelves at the supermarket we are bombarded with advice on the correct food for our furry feathered friends. Does it matter what we feed them? Why not scraps for dogs and cats, old crusts for birds and fish, and left over muesli for the gerbil. The answer we would all give is “It is not what is best for them”. Dry pellet food is designed to supply all their dietary requirements but have our pets really had much input to this conclusion and might they not well prefer the left over mutton stew.
While dogs will eat almost anything cats are very much more particular as they are almost exclusively meat eaters. Unlike humans and dogs they are not able to manufacture all the proteins they need so they have to ingest all their requirements. Mammals as a group however have similar digestive processes. Two notable exceptions are the hindgut fermenters, being horses and elephants, and the ruminants, cattle and sheep. The former are heavily reliant on their colonic micro flora to digest the vegetable cellulose fibre that they feed on. The gaseous products of this metabolism are then absorbed and utilized by the colon. The process may be likened to a personal compost heap. Ruminants on the other hand have a different approach. They store the vegetable material in their rumens and then move it back for re-mastication and oral salivary digestion. Both of these systems of wet digestion have major weight implications which would not be viable for flying birds.
Birds have a digestive system modelled on that of the dinosaurs. They have a crop in the lower oesophagus which simply stores food followed by a stomach (proventricus) that adds acid and enzymes. The next stage is grinding by the gizzard with or without gravel to assist the process. Once the food leaves the gizzard the nutrients are absorbed in the small bowel and any residue passed out via the cloacae. The colon is usually rudimentary although assisted by one or two caeca that house the micro flora fermenters. Some seed eaters have larger colons but the biggest is found in our ostriches. These large birds also boast a bladder which is probably another reason why they do not fly. In fact if ostriches flew the dropping of ballast would pose serious problems for us earthlings. The other great non flying bird, the emu, has a different approach it has the normal rudimentary avian colon but a very well developed foregut system, a sort of ruminant of the bird world.
It is clear from the above that each species has its own digestive methods and to extrapolate from one species’ eating pattern to the next is not always possible. As the digestive system varies so does the menu. Most species and in particular mammals are omnivores to greater or lesser extent. Even some buck such as the “dik dik” eat carrion. When it comes to primates this theme continues. At first sight it appears that some are strict vegetarians. Gorillas eat bamboo shoots and chimpanzee’s fruit. Closer inspection however shows that both consume insects and animal protein. An archetypical primate is probably the baboon who eats whatever it can lay its hands on, insects, fruit, grass seeds, meat and roots. A close second would be Homo sapiens who eats everything the baboon eats plus fish and even bird nests. This wide variety of food sources has ensured the survival of both of these primates in a wide range of habitats. Man however took more control and added hunting to the gathering. Over the last 2 million years man has slowly become more dependent on meat. The enlargement in the incisor teeth with the passage of time supports this increase in meat consumption.
Further evidence on the diet of man comes from the digestive system. We have a simple stomach without crop, gizzard or rumen. We have high acid output but not as high as true carnivores such as dogs and vultures. We have no foregut adaptations for a vegetarian diet. Our colons are neither rudimentary as in seed eating birds nor massive as in herbivores such as horses and rabbits.
In about 6000 BC we learnt to farm animals with beef and mutton appearing in our diets. In retrospect this was probably a serious mistake. Wild game has a 10% unsaturated fat content in their muscles where as beef has 20% saturated fat. The consumption of dairy beyond infancy added further stress to our own fat deposits. The final blow to ruddy good health was the belief that it was immoral to eat animal products. This is best characterised by the call to abstain from “Anything with a mother”. We seem to have lost the plot.
Human physiology has been designed over a few million years to consume a basically very simple diet of meat which we can catch, grains and vegetables which we can store and fruit in season. We need to differentiate staples from fun food. Staple human food is the meat (fresh on the hoof), cereals (storable for a year) and roots (potato etc which we can harvest over a long time). Fun food is the seasonal food that we have to consume immediately, for example fruit and broccoli. The use of refrigeration, genetic engineering and rapid air transport is distorting the basic human diet.
If we are not careful we will soon be eating pellets ourselves and race horses will be on steak and chips. | food |
https://www.peaceheartplants.com/guests/chef-mark-reinfeld | 2023-09-28T00:53:32 | s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510334.9/warc/CC-MAIN-20230927235044-20230928025044-00731.warc.gz | 0.955988 | 651 | CC-MAIN-2023-40 | webtext-fineweb__CC-MAIN-2023-40__0__296668663 | en | Meet Chef Mark Reinfeld
An award-winning chef and authority on plant-based cuisine, Chef Mark is the founding chef of the Vegan Fusion Culinary Academy. Mark has over 20 years of experience preparing and teaching creative vegan and raw cuisine and has written eight acclaimed books. In 2017, he was inducted into the Vegetarian Hall of Fame.
Mark’s culinary education began early. “My first role model was my grandfather, a renowned chef and ice sculptor. He could carve a life sized version of Michelangelo’s David,” Mark said. “He continued cooking and carving ice through his eighties, and was actually carting around an oxygen tank and wielding a chainsaw.”
After college, Mark took a year off to travel the world. He became a vegetarian while working on a kibbutz in Israel. “I saw the impact we have on animals and realized a plant-based diet was the only humane choice,” he said.
After spending several years in San Diego working in the booming natural foods industry, Mark launched Blossoming Lotus Consulting, teaching vegan and raw cooking all over the world.
“Then I went to Hawaii for a two-week vacation and ended up staying for eight years,” Mark laughed. He opened the Blossoming Lotus Restaurant on the island of Kaua‘i and oversaw its growth to become a destination named “Best Restaurant on Kaua‘i.” It also inspired his first book, Vegan Fusion World Cuisine. Published in 2004, it was co-authored with Bo Rinaldi, with a foreword by Jane Goodall, and won nine national awards, including “Best Vegetarian Cookbook in the USA.”
Since then, Mark has authored seven more award-winning books and has led vegan and raw cooking workshops and chef trainings around the world. He serves as the Executive Chef for the North American Vegetarian Society’s Summerfest and offers consulting services for clients including Google, Whole Foods, Kroger, Danone, The Humane Society, Bon Appetit Management, Aramark, Sodexo and more.
The Vegan Fusion Culinary Academy is the culmination of his dream to bring mindfulness, passion and compassion to the culinary world by encouraging more people to discover the pleasures and benefits of plant-based cooking.
- 2017 Inductee into the Vegetarian Hall of Fame
- Healing the Vegan Way, #1 Book For Vegans in 2016, Philly.com
- Gourmand Award - “Best Vegetarian Cookbook in the USA”
- Cookbook of the Year, VegNews
- Amazon #1 New Release in Vegetarian Diets and Healing
- I’lima award winner for “Best Restaurant on Kauai”
- Recipe of the Year Award, Vegan.com
- Platinum Carrot Award - “Innovative and Trailblazing Healthy Chefs”
- Best New Cookbook, PETA
March 16th, 2020 | 28 mins 59 secs
chef, mark reinfeld, vegan fusion culinary academy | food |
https://www.fussaboutsports.com/sports-nutrition-tips/ | 2023-12-08T06:18:14 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100724.48/warc/CC-MAIN-20231208045320-20231208075320-00390.warc.gz | 0.899507 | 869 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__59307397 | en | Proper nutrition is essential for athletes to perform at their best and achieve optimal results in sports. The right fuel can enhance endurance, support muscle recovery, and improve overall performance. In this article, we will explore the top 10 sports nutrition tips to help athletes maximize their potential and fuel their bodies for success.
1. Hydrate, Hydrate, Hydrate!
- Stay adequately hydrated throughout the day, not just during exercise.
- Consume water before, during, and after workouts to maintain optimal hydration levels.
- For intense or prolonged workouts, consider sports drinks that provide electrolytes to replenish lost minerals.
2. Prioritize Carbohydrates for Energy
- Include carbohydrates in your pre-exercise meals to provide the necessary fuel for sustained energy.
- Opt for complex carbohydrates such as whole grains, fruits, and vegetables, which release energy gradually.
- Refuel with easily digestible carbohydrates immediately after exercise to replenish glycogen stores.
3. Protein for Muscle Repair and Growth
- Consume protein-rich foods such as lean meats, poultry, fish, dairy products, and plant-based protein sources.
- Distribute protein intake throughout the day to support muscle repair and growth.
- Aim for approximately 20-30 grams of protein within 30 minutes after exercise to optimize recovery.
4. Include Healthy Fats for Energy and Nutrient Absorption
- Choose sources of healthy fats, including avocados, nuts, seeds, and olive oil.
- Healthy fats provide sustained energy and aid in the absorption of fat-soluble vitamins.
- Avoid excessive consumption of saturated and trans fats, commonly found in processed foods.
5. Don’t Forget About Micronutrients
- Ensure an adequate intake of vitamins and minerals through a balanced diet.
- Consume a variety of fruits, vegetables, and whole grains to obtain essential micronutrients.
- Consider consulting a healthcare professional or registered dietitian for personalized guidance.
6. Time Your Meals and Snacks Strategically
- Eat a balanced meal containing carbohydrates, protein, and healthy fats 2-3 hours before exercise.
- Consume a small snack 30-60 minutes before workouts for an extra energy boost.
- Refuel within 30-60 minutes after exercise to optimize muscle recovery and replenish energy stores.
7. Be Mindful of Portion Sizes
- Pay attention to portion sizes to maintain healthy body weight and optimize nutrient intake.
- Use visual cues or measuring tools to gauge appropriate portions of different food groups.
- Seek guidance from a registered dietitian to create a personalized meal plan based on your specific needs.
8. Plan for Adequate Pre-Workout Fuel
- Consume a balanced meal containing carbohydrates, protein, and healthy fats 2-3 hours before exercise.
- Avoid heavy, high-fat meals close to the workout, as they may cause discomfort and hinder performance.
- Experiment with different pre-workout snacks to find what works best for your body and preferences.
9. Recovery Nutrition: Refuel and Repair
- Consume a mix of carbohydrates and protein within 30 minutes after exercise to kickstart muscle recovery.
- Include foods such as chocolate milk, yogurt with fruits, or a protein shake for quick and convenient recovery nutrition.
- Aim for a carbohydrate-to-protein ratio of 3:1 or 4:1 for optimal muscle glycogen replenishment.
10. Listen to Your Body
- Pay attention to your body’s signals and adjust your nutrition accordingly.
- Experiment with different foods and timing to find what makes you feel energized and perform at your best.
- Consult with a registered dietitian for personalized advice and guidance based on your unique needs.
Proper sports nutrition is a vital component of athletic performance. By following these top 10 sports nutrition tips, athletes can fuel their bodies effectively, optimize performance, and enhance recovery.
Remember, nutrition is a personal journey, and it’s important to listen to your body’s needs and consult with professionals for tailored guidance.
With a well-rounded nutrition plan, athletes can unlock their full potential and achieve their goals in the world of sports. | food |
https://www.scotlandgift.com/catalog/product?products_id=21804 | 2024-04-14T16:25:35 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816893.19/warc/CC-MAIN-20240414161724-20240414191724-00771.warc.gz | 0.974791 | 183 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__26347834 | en | When Peter Sawkins won the Great British Bake Off in November 2020, it was the culmination of an amazing journey that began when he started watching the show aged 12. Just 8 years later, he won the coveted GBBO cake-stand with his imaginative, distinctly Scottish twists on baking classics, his unsurpassed flair for flavour and his witty, self-deprecating honesty. And, of course, his sheer passion for baking. Now, in PETER BAKES, Peter reveals the secrets to his baking success, his brilliant recipes and gluten-free options, and his trademark tricks including how to listen to your cakes, how to enhance your skills and how to develop the confidence to trust your senses in the kitchen. All of which will help you make everything from showstopping cakes and perfect patisserie to yummy puddings that’ll bring a smile to everyone’s faces. | food |
http://www.lowcarblounge.com/about/ | 2019-11-17T17:46:00 | s3://commoncrawl/crawl-data/CC-MAIN-2019-47/segments/1573496669225.56/warc/CC-MAIN-20191117165616-20191117193616-00346.warc.gz | 0.975204 | 403 | CC-MAIN-2019-47 | webtext-fineweb__CC-MAIN-2019-47__0__43623812 | en | My name is Christiane, and I live with my husband and three sons in Beijing, China. Originally I’m from the North of Germany. Both my origin and my many hears in Asia influence what I love to eat – fresh and smoked seafish from the shores of Northern Europe as much as Chinese stir-fries and Thai curries. And there is always the Mediterranean cuisine, that basically all of us love, don’t we? The five of us enjoy travelling, and one of our greatest pleasures on the road is to try out local delicacies, from street foods to local fine cuisine.
I got into low-carb eating a while ago after two events occurred at basically the same time: I was diagnosed with a heightened blood sugar level, indicating pre-diabetic insuline resistance. And my husband and I were introduced to the ultra low-carb, high-fat ketogenic diet as a means to lose weight. We both gave it a try and were stunned by the results that included instant weight loss and higher energy levels without going hungry. I started reading about it and about how different people with their individual metabolism require different diets. Mine asked for reduction in grains, starches and sugar. Even though I quit keto and now eat a slightly more flexible low-carb diet, my blood sugar levels have returned to normal, my weight has remained stable at its post-weight-loss level and I have way more energy than I used to when eating high-carb fare. That made me jump into food and developing recipes, and I am enjoying it so much that I decided to start this blog to share my recipes.
Professionally, I am a freelance writer, covering all sorts of topics in China and Asia. Being able to write about food now too, is a great joy for me! Thank you for visiting Lowcarblounge, and I hope you enjoy my recipes, and please feel free to get in touch with questions or comments any time HERE. | food |
https://ivyhuang2017.wordpress.com/2017/03/30/high-fiber-food-ideas-for-baby/ | 2018-05-24T00:29:21 | s3://commoncrawl/crawl-data/CC-MAIN-2018-22/segments/1526794865863.76/warc/CC-MAIN-20180523235059-20180524015059-00236.warc.gz | 0.872785 | 1,467 | CC-MAIN-2018-22 | webtext-fineweb__CC-MAIN-2018-22__0__114013096 | en | The Best High-Fiber Foods
Note: The amount of fiber in these foods can vary slightly between the raw and cooked versions.
1. Split Peas
Fiber: 16.3 grams per cup, cooked.
Go-To Recipe: Spinach and Yellow Split Pea Soup
A staple in Indian cooking, split peas form a terrific, protein-rich base for soups, stews, and dhals. This South Asian recipe is the best kind of comfort food: healthy, satisfying, and super filling.
Fiber: 15.6 grams per cup, cooked.
Go-To Recipe: Lentil Quinoa Burgers with Sautéed Mushrooms
Lentils are kitchen all-stars—they take less time to cook and are more versatile than many other legumes. This recipe takes advantage of their slightly meatier taste and turns them into a juicy patty that’s held together with lemon juice, cilantro, and walnuts.
3. Black Beans
Fiber: 15 grams per cup, cooked.
Go-To Recipe: Black Bean and Sweet Potato Chili
Sweet potato pairs perfectly with the smokiness of chipotle peppers and adds even more fiber to this hearty bean dish. Loaded with complex carbs and protein, this cold-weather stew makes a perfect post-workout meal.
4. Lima Beans
Fiber: 13.2 grams per cup, cooked.
Go-To Recipe: Leek and Lima Bean Soup with Bacon
Lima beans might sound unappetizing, but when cooked in bacon fat, paired with leeks, puréed into a soup, and topped with sour cream, they’re pretty darn delicious.
Fiber: 10.3 grams per medium vegetable, cooked.
Go-To Recipe: Roasted Artichokes for Two
Packing more fiber per serving than any other vegetable, artichokes are curiously underused in most people’s kitchens (perhaps because they look a bit… prickly). Get creative and try this simple recipe with lime, garlic, and black pepper.
Fiber: 8.8 grams per cup, cooked.
Go-To Recipe: Scallops on Minted Pea Purée with Prosciutto
Puréeing veggies is a great way to squeeze extra nutrients into any meal—this recipe comes together lightning-fast and is filled with protein, omega-3s, and, of course, fiber.
Fiber: 5.1 grams per cup, boiled.
Go-To Recipe: Paleo Broccoli Fritters
This caveman-friendly dish is pretty simple. To make these fritters, just combine onion, garlic, broccoli, eggs, and almond meal. Once they hit the table, you’ll be surprised how much broccoli gets finished in one sitting.
Fiber: 4.1 grams per cup, boiled.
Go-To Recipe: Hoisin Glazed Brussels Sprouts
Try this Asian twist on the old standard—this meal carries tones of ginger, sesame, and peanut that will keep you coming back for seconds (and maybe thirds).
Fiber: 8 grams per cup, raw.
Go-To Recipe: Raspberry, Coconut, and Oat Macaroons
Raspberries aren’t a hard sell—they’re basically nature’s candy. With the help of coconut, oatmeal, and vanilla, they make a relatively healthy dessert that pleases any palate.
Fiber: 7.6 grams per cup, raw.
Go-To Recipe: Blackberry Lemon Salad
Successfully mixing sweet and savory isn’t for the faint of heart, but this salad makes use of blackberries, lemon, scallions, and dill to great effect.
Fiber: 6.7 grams per half, raw.
Go-To Recipe: Chicken, Black Bean, Avocado and Radish Salad
Few foods deserve the title of “superfood” more than the avocado, which is jam-packed with vitamins, fiber, and healthy fats. Pile it on top of this low-carb, Mexican-inspired salad to add some creamy goodness.
Fiber: 5.5 grams per medium fruit, raw.
Go-To Recipe: Herb-Roasted Pork Tenderloin with Pears
This recipe is a simple and inexpensive way to experiment with an unusual flavor combination. Pork works well with sweeter flavors, and the high sugar content of pears makes them easy to caramelize.
13. Bran Flakes
Fiber: 7 grams per cup, raw.
Go-To Recipe: Vanilla, Honey, and Yogurt Smoothie with Bran Flakes
Short on time? Whip up a nutritious smoothie and take breakfast to go. This shake is a healthy and delicious way to get plenty of fiber and a hefty amount of protein, all in one glass.
Fiber: 6.3 grams per cup, cooked.
Go-To Recipe: Avocado Pesto Pasta with Peas and Spinach
With the right sauce, whole-wheat pasta is indistinguishable from its high G.I., white-flour cousin. Mix in avocado to add a wonderful creaminess to your pasta without using dairy.
15. Pearled barley
Fiber: 6 grams per cup, cooked.
Go-To Recipe: Pearl Barley Risotto with Roasted Squash, Red Peppers, and Rocket
It’s not just for making beer—barley is a chewy, nutritious grain that contains more fiber than oatmeal and brown rice. It can be used in soup, salad, or tea, but try it out in this tasty risotto with seasonal fall vegetables.
Fiber: 4 grams per cup, cooked.
Go-To Recipe: Carrot Cake Oatmeal
With just one tablespoon of maple syrup per serving, this breakfast is a guilt-free way to indulge in the morning. Plus, it’s packed with fiber-friendly oats, carrots, and coconut.
Sneaky Tips to Add More Fiber to Any Meal
- Add flaxseed meal to oats, smoothies, yogurt, and baked goods—you can even try breading chicken or fish with it. A two-tablespoon serving contains 3.8 grams of fiber and a dose of omega-3 fatty acids to boot.
- Chia seeds have a whopping 5.5 grams of fiber per tablespoon. When they meet with water, they form a goopy gel that is great for thickening smoothies, making healthy puddings, or replacing eggs in cakes and cookies.
- While spinach and carrots aren’t as high in fiber as the veggies mentioned above, they can easily be sliced or grated and snuck into many dishes without much hassle: Try adding some to banana bread, shakes, eggs, or even a homemade pizza base.
- Food processors are fiber’s best friend. Purée some cooked vegetables and add them to sauces and stews, or swap out rice for chopped-up cauliflower. | food |
https://diamondindian.com.au/ | 2020-04-01T05:16:08 | s3://commoncrawl/crawl-data/CC-MAIN-2020-16/segments/1585370505366.8/warc/CC-MAIN-20200401034127-20200401064127-00283.warc.gz | 0.895287 | 168 | CC-MAIN-2020-16 | webtext-fineweb__CC-MAIN-2020-16__0__168039233 | en | Diamond Indian and Hungarian Cuisine is truly a gem when it comes to delicious and authentic Indian cuisines. We are located at 149 Queens pde, Clifton Hill VIC and we are available for delivery and pickup. We highly recommend our Diamond Special menu, which includes our Butter Chicken, Dum Ka Chicken, Goat Curry and Goat Vindaloo. You can also try our Selection of Famous Indian Street Food such as Onion and Spinach Bhaji, Samosa Chat, Tikki Chat, Chicken Tikka and Paneer Tikka. For our Mains, we have Punjabi Curry, Rogan Josh, Vindaloo, Korma, Kadai Masala, Tawa Masala and Lentil Tarka. Click on our Order Online button if you want to avail of our delivery and pickup services. | food |
https://rockerteller.co/ginger-the-secret-ingredient-to-transform-your-daily-routine-and-boost-your-well-being/ | 2023-09-22T22:11:45 | s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233506423.70/warc/CC-MAIN-20230922202444-20230922232444-00248.warc.gz | 0.92469 | 3,134 | CC-MAIN-2023-40 | webtext-fineweb__CC-MAIN-2023-40__0__103214458 | en | Are you looking to add a little spice to your daily routine? Look no further than ginger, the secret ingredient that is sure to transform your everyday life and boost your overall well-being. Known for its powerful health benefits and unique flavor, ginger has been used for centuries in traditional medicine and culinary practices. From relieving digestive issues to reducing inflammation and even improving brain function, this humble root packs a punch when it comes to improving your health. But it doesn’t stop there. Ginger is also a versatile ingredient that can be used in a variety of dishes and beverages, adding a zing of flavor and a wealth of nutrients. So why not give ginger a try and unlock the hidden potential it holds for your daily routine? Get ready to invigorate your senses and enhance your well-being with this extraordinary ingredient.
Ginger’s Impact on Digestion and Gut Health
The digestive system plays a crucial role in our overall well-being, and ginger has long been hailed for its ability to support and improve digestion. Ginger contains compounds called gingerols and schools, which have been shown to stimulate the production of digestive enzymes, aiding in the breakdown of food and absorption of nutrients. These compounds also help to relax the muscles in the digestive tract, reducing spasms and relieving symptoms of indigestion, bloating, and abdominal discomfort.
In addition to its digestive benefits, ginger is also known for its ability to promote a healthy gut. The gut is home to trillions of bacteria that play a crucial role in our immune system, mood regulation, and overall health. Studies have shown that ginger has antimicrobial properties that can help to maintain a healthy balance of gut bacteria, preventing the overgrowth of harmful pathogens. This can lead to improved digestion, reduced inflammation in the gut, and enhanced nutrient absorption.
Incorporating ginger into your daily routine can be as simple as adding freshly grated ginger to your morning tea or including it in your cooking. You can also try ginger supplements, which are available in capsule form and can provide a concentrated dose of ginger’s beneficial compounds. However, it’s important to note that everyone’s digestive system is unique, and some individuals may be more sensitive to the effects of ginger. If you have any underlying digestive conditions or are taking medication, it’s always best to consult with a healthcare professional before making any significant changes to your diet or supplement routine.
The Anti-inflammatory Properties of Ginger
Inflammation is a natural response by the body to protect against injury and infection. However, chronic inflammation can lead to a host of health issues, including heart disease, arthritis, and autoimmune disorders. Fortunately, ginger has been shown to possess powerful anti-inflammatory properties that can help combat chronic inflammation and promote overall well-being.
The main bioactive compound in ginger, gingerol, has been extensively studied for its anti-inflammatory effects. Gingerol inhibits the production of inflammatory substances in the body, reducing swelling and pain associated with conditions such as arthritis. It also acts as a potent antioxidant, neutralizing harmful free radicals and protecting our cells from damage.
Ginger’s anti-inflammatory properties extend beyond joint health. Studies have shown that ginger may also help reduce inflammation in the brain, which has been linked to cognitive decline and neurodegenerative diseases such as Alzheimer’s. By incorporating ginger into your daily routine, you can potentially protect your brain health and improve cognitive function.
There are numerous ways to include ginger in your diet to harness its anti-inflammatory benefits. Try adding freshly grated ginger to your stir-fries, smoothies, or salad dressings. You can also brew a soothing ginger tea by steeping a few slices of ginger in hot water. For those who prefer a more concentrated dose of ginger, supplements are available in various forms, including capsules, powders, and extracts. However, it’s important to choose high-quality supplements from reputable brands to ensure safety and efficacy.
Ginger’s Role in Boosting the Immune System
A strong immune system is essential for warding off infections and maintaining optimal health. Ginger has long been regarded as a natural immune booster, thanks to its potent antimicrobial and antioxidant properties. These properties help to strengthen the immune system and protect against a wide range of pathogens.
Ginger is rich in antioxidants, which are compounds that help neutralize harmful free radicals in the body. Free radicals can damage cells and weaken the immune system, making us more susceptible to infections and diseases. By consuming ginger regularly, you can provide your body with a plentiful supply of antioxidants, helping to fortify your immune system and promote overall health.
In addition to its antioxidant properties, ginger also has antimicrobial effects that can help fight off bacterial and viral infections. Studies have shown that ginger can inhibit the growth of various pathogens, including bacteria like E. coli and viruses like the common cold virus. By incorporating ginger into your daily routine, you can potentially reduce the frequency and severity of infections, keeping your immune system strong and resilient.
There are numerous ways to enjoy the immune-boosting benefits of ginger. Try adding freshly grated ginger to your morning smoothie or juicing it with other immune-boosting fruits and vegetables. You can also incorporate ginger into your cooking by adding it to soups, stews, and curries. If you prefer a more convenient option, ginger supplements are readily available and can provide a concentrated dose of ginger’s immune-boosting compounds. However, it’s important to remember that supplements should not replace a balanced diet and a healthy lifestyle.
Incorporating Ginger into Your Daily Routine – Recipes and Ideas.
Now that you’re aware of the incredible health benefits of ginger, it’s time to explore the various ways you can incorporate this versatile ingredient into your daily routine. From savory dishes to sweet treats and refreshing beverages, ginger can add a zing of flavor and a wealth of nutrients to your meals.
1. **Ginger Stir-fry:** Add freshly grated ginger to your favorite stir-fry recipe for a burst of flavor and added digestive benefits. Ginger pairs well with vegetables, tofu, chicken, and shrimp.
2. **Ginger Tea:** Brew a soothing cup of ginger tea by steeping a few slices of ginger in hot water. Add a squeeze of lemon and a drizzle of honey for extra flavor.
3. **Ginger Smoothie:** Blend together frozen mango, spinach, almond milk, and a thumb-sized piece of ginger for a refreshing and nutritious smoothie.
4. **Ginger Salad Dressing:** Whisk together grated ginger, olive oil, lemon juice, honey, and a pinch of salt to create a tangy and aromatic dressing for your salads.
5. **Ginger-infused Water:** Slice a few pieces of ginger and add them to a pitcher of water. Let it infuse overnight in the refrigerator for a refreshing and detoxifying drink.
6. **Ginger Cookies:** Bake a batch of ginger cookies using freshly grated ginger for a spicy and satisfying treat.
These are just a few ideas to get you started, but the possibilities are endless when it comes to incorporating ginger into your daily routine. Experiment with different recipes and discover new ways to enjoy the unique flavor and health benefits of ginger.
Ginger as a Natural Remedy for Common Ailments
Throughout history, ginger has been used as a natural remedy for a wide range of common ailments. Its potent bioactive compounds make it a popular choice for those seeking natural alternatives to traditional medicine. Here are some common health issues that ginger may help alleviate:
1. **Nausea and Motion Sickness:** Ginger has long been used as a remedy for nausea and motion sickness. Studies have shown that ginger can help reduce feelings of nausea and vomiting, making it a valuable natural remedy for those prone to motion sickness or experiencing morning sickness during pregnancy.
2. **Menstrual Pain:** Many women experience menstrual cramps, which can be debilitating and affect their daily lives. Ginger has been shown to have pain-relieving properties and can help reduce the severity of menstrual pain when consumed regularly.
3. **Muscle Soreness:** Whether it’s from an intense workout or a long day of physical labor, muscle soreness can be uncomfortable and hinder our daily activities. Ginger’s anti-inflammatory and analgesic properties make it a popular choice for relieving muscle soreness and promoting faster recovery.
4. **Respiratory Infections:** Ginger’s antimicrobial and immune-boosting properties can help fight off respiratory infections such as the common cold and flu. Consuming ginger regularly can potentially reduce the duration and severity of symptoms.
5. **Headaches and Migraines:** Ginger has been used for centuries to relieve headaches and migraines. Its anti-inflammatory properties can help reduce inflammation in the blood vessels, alleviating pain and discomfort.
When using ginger as a natural remedy, it’s important to remember that everyone’s body is different, and results may vary. It’s always best to start with small amounts and gradually increase the dosage if needed. If you have any underlying health conditions or are taking medication, it’s advisable to consult with a healthcare professional before using ginger as a natural remedy.
Ginger in Skincare and Beauty Routines
Ginger’s benefits extend beyond the kitchen and into the realm of skincare and beauty. This versatile ingredient can be a valuable addition to your beauty routine, helping to improve the health of your skin, hair, and nails.
1. **Radiant Skin:** Ginger contains antioxidants that can help protect the skin from oxidative stress and premature aging. It also has anti-inflammatory properties that can reduce redness and inflammation, making it suitable for those with sensitive or acne-prone skin. You can create a homemade ginger face mask by combining grated ginger with honey and yogurt for a rejuvenating and nourishing treatment.
2. **Hair Health:** Ginger’s stimulating properties can promote hair growth and improve scalp health. It can help increase blood circulation to the scalp, which in turn nourishes the hair follicles and encourages healthy hair growth. You can create a ginger hair mask by mixing freshly grated ginger with coconut oil and applying it to your scalp for a revitalizing treatment.
3. **Strong Nails:** Weak and brittle nails can be a common problem, but ginger can help strengthen and improve the health of your nails. Ginger’s antimicrobial properties can also help prevent nail infections. Simply soak your nails in a mixture of warm water and grated ginger for a few minutes each day to promote stronger and healthier nails.
When using ginger in your skincare and beauty routines, it’s important to do a patch test first to ensure you don’t have any adverse reactions. If you experience any redness, itching, or irritation, discontinue use immediately. As with any skincare or beauty product, it’s always best to opt for natural and organic ingredients and choose high-quality products.
Ginger Supplements and Their Effectiveness
While incorporating ginger into your daily routine through food and beverages is an excellent way to reap its health benefits, supplements can also be a convenient option for those who prefer a more concentrated dose of ginger’s beneficial compounds. Ginger supplements are available in various forms, including capsules, powders, and extracts. But how effective are they?
Studies have shown that ginger supplements can be an effective way to harness the health benefits of ginger. However, it’s important to choose high-quality supplements from reputable brands to ensure safety and efficacy. Look for supplements that are standardized to contain a specific amount of ginger’s active compounds, such as gingerols and shogaols. This ensures that you’re getting a consistent and reliable dosage with each supplement.
When taking ginger supplements, it’s essential to follow the recommended dosage instructions provided by the manufacturer. It’s also important to note that supplements should not replace a balanced diet and a healthy lifestyle. They should be used as a complement to a nutritious diet and regular exercise.
As with any dietary supplement, it’s always a good idea to consult with a healthcare professional before starting any new supplement routine, especially if you have any underlying health conditions or are taking medication.
Ginger Precautions and Potential Side Effects
While ginger is generally safe for most people, there are a few precautions to keep in mind, especially if you’re considering incorporating it into your daily routine in larger amounts or through supplements.
1. **Allergies:** Some individuals may be allergic to ginger. If you experience any allergic reactions such as hives, itching, or difficulty breathing after consuming ginger, discontinue use immediately and seek medical attention.
2. **Digestive Sensitivity:** Ginger can stimulate the digestive system, and some individuals may be more sensitive to its effects. If you experience any gastrointestinal discomfort, such as heartburn, bloating, or diarrhea, reduce the amount of ginger you consume or discontinue use if necessary.
3. **Blood Clotting Disorders:** Ginger has blood-thinning properties and may interfere with blood clotting. If you have a bleeding disorder or are taking blood-thinning medications, it’s crucial to consult with a healthcare professional before consuming ginger in larger amounts or through supplements.
4. **Pregnancy and Breastfeeding:** While ginger is generally considered safe during pregnancy and breastfeeding, it’s always best to consult with a healthcare professional before using ginger as a natural remedy or incorporating it into your daily routine in larger amounts.
As with any dietary change or supplement, it’s important to listen to your body and make adjustments as needed. If you have any concerns or experience any adverse effects, it’s best to consult with a healthcare professional for personalized advice.
Conclusion – Embracing Ginger for a Healthier Lifestyle.
Ginger is truly a remarkable ingredient that can transform your daily routine and boost your overall well-being. From its impact on digestion and gut health to its anti-inflammatory properties and immune-boosting benefits, ginger offers a wealth of health advantages that are backed by centuries of traditional use and scientific research.
Incorporating ginger into your daily routine can be as simple as adding freshly grated ginger to your meals, brewing a cup of ginger tea, or taking ginger supplements. However, it’s important to remember that everyone’s body is different, and results may vary. If you have any underlying health conditions or are taking medication, it’s always best to consult with a healthcare professional before making any significant changes to your diet or supplement routine.
So why not give ginger a try and unlock the hidden potential it holds for your daily routine? Get ready to invigorate your senses, enhance your well-being, and embrace a healthier lifestyle with this extraordinary ingredient. Start small, experiment with different recipes and ideas, and discover the incredible benefits that ginger has to offer. Your body will thank you for it. | food |
https://ontrendshoes.com/spicy-pineapple-margarita-sonoma-style/ | 2023-09-28T05:36:58 | s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510358.68/warc/CC-MAIN-20230928031105-20230928061105-00253.warc.gz | 0.763457 | 170 | CC-MAIN-2023-40 | webtext-fineweb__CC-MAIN-2023-40__0__195652781 | en | (3 oz.) pineapple juice + (3 oz.) simple lemonade
2 teaspoons of agave nectar
¼ cup fresh lime juice (from 2 limes)
4 teaspoons tajin seasoning
4 lime wedges
(6 oz.) tequila
Jalapeño slices and pineapple wedges, for garnish (optional)
Serves 2 or 3 glasses.
Place tajin seasoning in a shallow dish. Run a lime wedge around the rim of 3 glasses. Dip rim of each glass in tajin seasoning to coat. Fill each glass with ice. Mix pineapple juice, agave, tequila, ice in shaker Shake well and pour. Stir in lime juice. Add lime and garnish. Add a splash of lime La Croix on top (optional). Stir once with spoon. | food |
http://hedonicmonica.blogspot.com/2007/04/notes-from-pantry-suburban-foraging-and.html | 2018-12-11T02:21:19 | s3://commoncrawl/crawl-data/CC-MAIN-2018-51/segments/1544376823550.42/warc/CC-MAIN-20181211015030-20181211040530-00558.warc.gz | 0.93122 | 1,012 | CC-MAIN-2018-51 | webtext-fineweb__CC-MAIN-2018-51__0__166241793 | en | I am a suburban forager.
Saturday: Caltrained to the Ferry Building for goodies. I arrived too late to snag a Spring Hill Organic butter (drat!), but I was able to secure a dozen Marin Sun Farms pasture-raised eggs. At $7, these are the most expensive eggs I have ever purchased, so I hope these chickens live like kings.
After filling my grocery tote, I grabbed a cappuccino from Blue Bottle Roasting Co (a local roaster). Good coffee, lovely cappuccino art, and friendly (attractive) baristas. :-> I also bought a lamb sausage from Prather Ranch Meat Co., another purveyor of sustainable, humanely-raised animal products. Served on a fresh Acme bun with mint sauce...divinity.
I forgot to pick up local olive oil for the week, and I used this excuse to visit Mountain View's Sunday farmer's market. The only olive oil supplier was Adams Ranch, which offered reasonably priced organic oil which I found wonderfully flavorful. Strong, buttery Mission olives dominate -- definately a finishing oil. Jenny picked out a bottle of mildly-flavored Napa Valley olive oil at Country Sun on our way home, so between the two we will have our olive oiling bases covered. Mmm. Country Sun also stocks Spring Hill butter -- not as fresh as from the farmer's market, but at least I get local cred.
My culinary plan for the week: using my fancy-pants eggs, remaining creme fraiche, and frou-frou butter, I will make a Tartine Bakery cookbook quiche. I picked up leeks, fennel, and potatoes at the Ferry Building, so a rich soup is in order. And a Synergy lemon, Mountain View shallots, and crisp local greens will join forces for a simple side salad. I expect my excessive leftovers to last a few days, and my other purchases (chard, celery, carrots, eggplant spread, Spring Hill sage cheddar, etc) will sate my Bay Area-loving palate.
Revision on rules for this week: I've been reading up/thinking on local fooding, and I aim for 80/20 locavore. That is to say, if I can get 80% of my food locally, and 20% from other sources, I get a pat on the back. I cannot, for example, purchase flour, coffee, or (gulp) chocolate from local sources; and although I could abstain from these imported fares, the point of this exercise is to become familiar with local providers of staple items. It is not a low-carb, no-caffeine diet.
Besides, mindful purchasing is a bigger than prioritizing local, or organic, or whatever. Some items, like butter or strawberries, have local sources, and buying these confers benefits to me and my community. Other items, like rice, can be sourced through California, but because grain production in this region is water and petroleum-intensive, purchasing rice from Bangladesh actually creates a smaller eco-footprint. Gah! So many details! I want a food ethics litmus test -- four legs good, two legs bad!
Food ethics make for a complicated calculus -- any over-simplified metric becomes an exercise in purity rather than values. I am enjoying the excuse to try, say, new local olive oils and visit nearby farmer's markets. But dammit, I need my caffeine.
Using some otherwise unappealing vegetable bits (celery hearts, leek tops, etc), I made a gallon (!) of 99% local fresh veggie stock (peppercorns from whoknowswhere). Crazy easy. I'm now officially swearing off storebought stocks alltogether. If you have random veggie bits and can boil water, you can too!
Basic Vegetable Stock
4 cups chopped mixed vegetables (I used: 2 cups leek tops, 1 cup carrots, 1 cup celery hearts; onions work here too)
18 cups water
6-8 cloves garlic, coarsely chopped
8 branches parsley
10-14 pepper corns
salt (to taste)
olive oil (splash to taste)
Bring everything to a boil for one hour. Strain out solids. Voila! Refrigerate all the stock you can use in 3-5 days, and freeze the rest.
Quiche and soup to come!
P.S. I've been craving raw oyster; or rather, never having eaten raw oyster, I've roused the desire to do so. Today, at a fishmonger's suggestion, I downed a fresh Kumomoto. I loved it. It was sweeter and milder than I expected, and the texture was delightful. I could see myself eating a plate of these -- which is unfortunate, given their price. | food |
https://arkansasfoodies.com/2013/09/18/spending-some-time-in-the-dog-house/ | 2017-08-22T16:34:09 | s3://commoncrawl/crawl-data/CC-MAIN-2017-34/segments/1502886112533.84/warc/CC-MAIN-20170822162608-20170822182608-00148.warc.gz | 0.957854 | 586 | CC-MAIN-2017-34 | webtext-fineweb__CC-MAIN-2017-34__0__178199018 | en | We may go in for our share of fancy food, but there’s lots of times when only the simple things will do. Amidst running around the white sand beaches of Florida’s Emerald Coast, drinking more than we probably should, and relaxing poolside at our condo, we had to make time for that most important of meals: lunch. And not wanting to break the bank (or drive), we discovered a small deli within walking distance of the Beach Club that specialized in hot dogs called The Dog House Deli. Jess and I both love a good hot dog, whether we’re making them for ourselves or getting them from our favorite local hot dog cart, so we had to give it a try…and then another try. Our final verdict? The Dog House is fantastic cheap beach eats.
My first experience with the place was a Chicago-style dog made with onions, sweet relish, tomatoes, pickles, peppers, and celery salt — a very tasty combination. I’m sure that Chicago natives could nitpick this version of their local delicacy to death, but it tasted pretty good to this Arkansas boy.
Even better than the Chicago-style was the chili, cheese, and onion monster you see in the picture above. That’s an 8-inch dog on a soft bun, covered in savory chili, yellow mustard, and just the right amount of chopped onion. Sure, the chili dog isn’t the most inventive way to eat a hot dog, but this version of the classic was one to remember.
The best thing I ate a The Dog House, though, wasn’t a hot dog at all — it was a big slab of Polish kielbasa. The sausage was part of the New Orleans-style plate which saw the kielbasa covered in sauerkraut and then doused with thick, rich red beans. Should red beans and rice where the rice is replaced by sausage and kraut on a bun work? Probably not. Did it work? Oh, most definitely. The sausage was spicy, with a nice snappiness to the casing, and the beans were as good as any I’ve had. The kraut added a nice, bright tang to the plate, and the bun was substantial enough to hold everything up, although a fork and knife were necessary to maneuver around this plate of goodness. I paired the beans and sausage plate with a Pensacola Bay Brewery Riptide Amber, which reminded me favorably of a Diamond Bear English Pale. All in all, a top notch lunch for not a lot of money.
The Dog House Deli is located at 35 Via de Luna Drive in Pensacola Beach. It’s not very big, but it will quickly become your go-to place for lunch if you’re in the area. | food |
http://www.trattoriabordino.com/ | 2017-04-24T03:23:12 | s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917118963.4/warc/CC-MAIN-20170423031158-00310-ip-10-145-167-34.ec2.internal.warc.gz | 0.928858 | 159 | CC-MAIN-2017-17 | webtext-fineweb__CC-MAIN-2017-17__0__208504271 | en | The restaurant trattoria Bordino is a small, characteristic, and romantic restaurant located in the historical center of Florence, Toscana, Italy, just a few steps from Ponte Vecchio and Palazzo Pitti. A typical Tuscan restaurant where experiencing one of the best Florence dinner you may find. A Florence restaurant and trattoria famous for its Florentine steak cooked on the barbecue as well as for its cozy, romantic, candle light atmosphere. If you are planning to visit Florence, we invite you to have a dinner at our restaurant. You won't be disappointed and you'll find our restaurant to be one of the best of Florence.
Trattoria Bordino - Via stracciatella, 9r - Firenze - PI 03833710480 | food |
http://chrissybernal.com/homemade-peanut-butter-protein-bars/ | 2018-04-23T21:18:15 | s3://commoncrawl/crawl-data/CC-MAIN-2018-17/segments/1524125946199.72/warc/CC-MAIN-20180423203935-20180423223935-00113.warc.gz | 0.82933 | 284 | CC-MAIN-2018-17 | webtext-fineweb__CC-MAIN-2018-17__0__80351243 | en | Homemade Peanut Butter Protein Bars
- 1 cup natural peanut butter
- 1 cup PB2 (dehydrated peanut butter powder)
- 1/4 cup honey
- 1/2 cup Stevia for baking
- ¼ cup water
- 2 ½ cups dry uncooked old-fashioned oatmeal
- 2 cups protein powder (I used chocolate flavored.)
- ½ cup Flax Mill
- 1 tsp vanilla or to taste
- Cinnamon to taste
- Combine peanut butter, honey and vanilla and Stevia in a large nonstick pot and warm up over a low heat until mixed. (May be a bit runny.)
- Mix dry ingredients in a bowl.
- Pour peanut butter/honey mixture in the bowl with the dry ingredients.
- Stir. This is when you add the water needed to make it less crumbly. I even use my hands to really mix it together nicely.
- Press into a 9×9-inch pan that you’ve sprayed with non-stick spray.
- Put in the fridge for about 30 minutes.
- Remove from fridge and cut into 16 equal bars.
- Wrap each bar in wax paper. Although, you don’t need to store them in the fridge, I do because I like it cold.
Chrissy Bernal http://chrissybernal.com/ | food |
https://www.reevu.com/?big=pennsylvania-dairy-farmer-decides-to-bottle-his-own-milk-rather-than-dump-it-sells-out-in-hours/ | 2021-02-27T21:48:26 | s3://commoncrawl/crawl-data/CC-MAIN-2021-10/segments/1614178359497.20/warc/CC-MAIN-20210227204637-20210227234637-00547.warc.gz | 0.988582 | 504 | CC-MAIN-2021-10 | webtext-fineweb__CC-MAIN-2021-10__0__93440042 | en | The American spirit was certainly alive recently on at a 300-year-old, cream-line dairy farm, where a farmer is working around the clock to bottle his own milk after his processor told him to dump it. Locals have been lining up to support him and his family farm non-stop!
When Ben Brown’s dairy processor told him they could no longer buy his milk, he got to work bottling it himself.
Brown’s Whoa Nellie Dairy farm has been providing high-quality, cream-line milk since the 1700s. He sells some of it at his on-site farm store, but a large portion of it used to be sold to a dairy processor who pasteurized and bottled it for local restaurants and markets.
When he realized he would have to dump hundreds of gallons of milk each week until his 70 milking cows dried up, he couldn’t fathom that idea. So he decided to do something about it!
Brown got to work pasteurizing the milk in small batches in his 30-gallon vat and then bottling it up.
The line to get milk was over 20-people deep for hours!
“I know their uncle, Larry Basinger, and we want to help the Brown family through this,” one customer said. “We’re going to buy 10 gallons. I have orders from our whole family.”
They sold out within hours and have sold out almost every day since. On days they don’t sell out, they donate their fresh, non-homogenized milk to local charities.
“I hate waste, and I don’t want to dump milk. People can use it, and I still have to pay my bills,” Brown said.
Brown and his wife Mary Beth purchased the farm four years ago from Ben’s parents. He admitted to a local newspaper that his family has “barely been scraping by” in recent years, and that at first, he was afraid the lock down would be the end of them.
“I don’t want us to go under. This farm has been in the Brown family since the 1700s,” he said.
Two weeks ago, the farm was able to purchase a second 45-gallon pasteurization vat, so Brown won’t have to stay up all night processing it anymore. | food |
https://en.noi-italia.cz/nase-produkty | 2024-03-01T19:38:19 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947475701.61/warc/CC-MAIN-20240301193300-20240301223300-00800.warc.gz | 0.908829 | 895 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__30349351 | en | It is not only about what is already on offer; it is also about what other products we can procure at your request.
Our selection includes traditional regional Italian cheeses.
Our cheese makers guarantee not only the quality of the cheeses, but also their appropriate selection.
For example, we import cheeses
from the legendary producer Beppino Occelli, sheep milk cheeses from
CAU & Spada and some selected cheeses from La Casera
or Fattoria Fiandino.
We focus on seeking out only small and medium-sized trade producers who put passion, hard work and energy into their work.
Our portfolio includes Marche prosciutto and salami from the master butcher Domenico Celli and Mercatello, San Daniele ham from
La Glacere and prosciutto
We are particular about the quality and origin of our meats. In our selection, you will find only verified suppliers with whom we have long-term experience. We like to cooperate with small stockbreeders who enrich our selection with Chianina, Marchigiana, Romagnola and also breeds from Corte Pizzolo.
We also import Fasson from La Granda or veal from Salumificio Bianza.
Ham & Salami
Pasta & Rice
Amongst our main suppliers of dry pasta are for example Pastificio Benedetto Cavalieri, Pastificio Artigiano Cavaliere Cocco. It is flawlessly produced to have a perfectly rough surface that sauce wonderfully sticks to, making food taste incomparably better. We import rice from Melotti, a family company that grows and processes rice in Verona.
We may not engage in wine import,
but we do have a couple of friends whose wines we enjoy, and which the Czech market simply must not miss out on. One of them is Prosecco from Ruggeri, which was awarded a star
by Gambero Rosso. You can also have
a taste of wines from Fattoria La Magia, which produces traditional Tuscan wines; Brunello, for example, also offers BIO options.
A true Italian Christmas table simply cannot do without panettone! We have the honour of importing panettone from one of the best Italian trade producers, mister Daria Loison! We offer a truly wide range of classic Italian biscuits such as amaretti, savoiardi, or cantuccini. We are also very proud of the chocolate from Torroneria Barbero from Asti in Piemonte, a small producer who specialises in torrone, guandujotti and many more.
We currently cooperate with three flour producers – Molino Dalla Giovanna Emilia Romagna, Molino Paolo Mariani from Marche and Molino Quaglia from Veneto. You can find many types of flour in our portfolio. Tell us what you are planning
to bake or cook and we will find the best option for you.
We offer various types of nuts and nut products such as pastes, flours or grenaille from a producer in Piemonte.
We also import honey from the visionary Giorgio Poeta, who decided to let his honeys ripen in oak barrique barrels!
Tinned Products & Spices
This section offers an infinite number of various types of tinned products, from dried tomatoes and anchovies to pesto and various sauces.
Our main suppliers are Roi form Liguria, De Carlo form Apulia and La Granda Tradizioni from Piemonte.
We have also recently discovered interesting producers of vegan and gluten-free products that we have now started to import.
Olive Oil & Vinegar
We offer many recognised and
high-quality olive oils from producers such as Roi, De Carlo
or Pianogrillo form Sicily.
We are proud of the balsamic vinegars from our friend and
long-time partner Acetomodena,
who guarantees the highest quality.
If you are looking for the right Christmas, birthday or business gift, or a gift for any other occasion, we would be happy
to prepare a gift basket at your request. A beautiful wooden basket or an elegant paper box will make your gift look truly irresistible. | food |
https://cccadvocate.com/5671/campus-beat/italian-travels-provide-insight/?print=true | 2022-05-18T05:48:46 | s3://commoncrawl/crawl-data/CC-MAIN-2022-21/segments/1652662521152.22/warc/CC-MAIN-20220518052503-20220518082503-00184.warc.gz | 0.9828 | 903 | CC-MAIN-2022-21 | webtext-fineweb__CC-MAIN-2022-21__0__197263335 | en | Christian Urrutia / The Advocate
Culinary arts student Kyle Delos Santos brought back a new and rejuvenated knowledge of healthy eating from her trip to Italy this past summer.
Delos Santos was born in San Francisco in 1989 and then moved to the East Bay when she was 10 years old. Her love for food was inspired by her parents, who strongly value cooking healthy prepared meals at home rather than dining out.
Born to Filipino-American parents, she said that their favorite foods still consist mainly of Filipino ingredients. However, Delos Santos has introduced her family to many new additives, and cuisines.
Here in the Bay Area we have the luxury of walking down the street and getting food from many different cultures, which is something you don’t find everywhere.
“My cooking is all about the people, and goes back to sharing something I love with someone. Being in the kitchen and staying focused, shows that nothing else matters in that moment,” she said.
She said she looked into other culinary schools like Cordon Bleu in San Francisco, because it’s local and attracts a good demographic of people but she enjoys the level of responsibility that comes with the word chef here at Contra Costa College.
Delos Santos took on restaurant jobs concurrently with classes here at CCC in her first semester. It gave her an opportunity to see how different kitchens are run and exposed her to different techniques from different cooks. She worked closely with, and learned many tools of the trade, from head chef Elizabeth Schwartz her first semester, summer 2015.
“This program here has challenged me, and when I got back from Italy my mindset changed to letting the ingredients speak for themselves,” Delos Santos said.
She said when they were in Italy she learned to appreciate the health differences in pizza. In that region of the world, they use less cheese and more olive oil, so they’re not overdressed, and all their pizzas are called focaccia. Their diet is mostly Mediterranean, so it’s higher in seafood. “The way we use cheese here, is similar to how they use oil in Italy,” Delos Santos said.
They have more authentic oil, and they finish their dishes like antipastos. She said that they didn’t eat at many restaurants, but prepared most dishes at the resort.
Delos Santos said they started off in Otranto where they visited lush fields for olive growing, where the people were welcoming. Then they visited the coastal town of Vico Equense, which is higher up on the mountains, and ate plenty of seafood.
Then they visited Pompeii and saw ancient sculptures and preserved buildings in the over 100 degree weather, where they walked an average of 10 miles every day.
Finally, they ended in Rome, which is more metropolitan because it has a subway system, and the streets were filled with bustling people and retail shops. She said the modern city was built over ancient landmarks and there were a lot of cathedrals.
Kate Bautista, a fellow culinary student and close friend of Delos Santos, said, “She has a very strong personality and has potential to become a great chef. She’s focused, knows what she’s doing and we each love food. We work well as a team, and it takes off the pressure when you have a good friend whom you work well with in the kitchen.”
Delos Santos said high quality noodle soup is her favorite dish, because she grew up eating that as a child.
Delos Santos has proved to be a dedicated leader. Schwartz said, “We have busy days in the kitchen, and if I need help on something she’s my go-to person to take on a responsibility, and I know it will be completed.”
A dish that she is most proud of making was a squid ink pasta, — she brought the ink back from Italy — because she had never worked with squid ink before. She said that some of her best discoveries have been made when she wasn’t even trying.
Delos Santos’ future plans include traveling to Asia to visit family in Cambodia and the Philippines. She has plans to utilize all resources, including interviewing for internships. Eventually, her objective would be to regroup after visiting family and work at a resort in Cambodia. | food |
https://guestpostonblogs.com/cast-iron-pan/ | 2024-04-23T08:08:26 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296818468.34/warc/CC-MAIN-20240423064231-20240423094231-00539.warc.gz | 0.907609 | 1,722 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__13569046 | en | In the world of cooking, few things are as versatile and cherished as the trusty cast iron pan. Whether you’re a seasoned chef or just starting your culinary journey, the allure of cast iron cookware is undeniable. Its durability, even heating, and non stick properties make it a staple in kitchens worldwide. Today, we delve into the art of seasoning and maintaining your cast iron pan to ensure it serves you delicious meals for generations to come.
The Unparalleled Charm of Cast Iron
Before we dive into the nitty-gritty of seasoning and maintenance, let’s take a moment to appreciate why cast iron pans are so beloved by chefs and home cooks alike.
Unmatched Heat Retention
One of the key features of cast iron is its exceptional heat retention. Once it’s heated, it stays hot, distributing heat evenly across the cooking surface. This makes it perfect for searing steaks, stir-frying vegetables, or even baking cornbread.
Naturally non stick
With proper seasoning and maintenance, cast iron pans can become naturally non stick. This means you can cook with less oil and still achieve a perfect sear or release delicate dishes effortlessly.
Durability for Generations
A well-cared-for cast iron pan can last for generations. Unlike non stick pans that degrade over time, a cast iron pan can become better with age, developing a non stick surface that improves with each use.
Cast iron pans are incredibly versatile. From stovetop to oven, you can use them for frying, sautéing, roasting, and even baking. It’s a true kitchen workhorse.
Seasoning: The Heart of Cast Iron Care
To truly appreciate the magic of a cast iron pan, you need to understand seasoning. Contrary to what it might sound like, seasoning doesn’t refer to adding herbs and spices to your dishes; it’s the process of building up a layer of polymerized oil on the pan’s surface. This layer creates a smooth, non stick finish and protects the iron from rust.
1. Initial Wash
New Pan: If you have a brand-new cast iron pan, give it a gentle wash with warm, soapy water to remove any manufacturing residues.
Vintage Pan: If you’re dealing with an heirloom pan or a used one, you might need to scrub off rust or old seasoning. A wire brush or steel wool can help. Afterward, give it a good wash with warm, soapy water.
2. Thorough Drying
After washing, ensure the pan is completely dry. Use a kitchen towel or paper towels to remove all moisture. Residual water can lead to rust.
3. Apply a Thin Layer of Oil
This is where the magic begins. Coat the entire pan (inside and out) with a thin layer of high-smoke-point oil like vegetable oil or flaxseed oil. Ensure there are no drips or puddles.
4. Heat It Up
Place the oiled pan upside-down in an oven preheated to 350°F (180°C). Put a baking sheet or aluminum foil on the lower rack to catch any drips. Heat the pan for one hour.
5. Cool Gradually
After an hour, turn off the oven and let the pan cool inside. This gradual cooling helps the oil bond with the pan’s surface.
To build up a good seasoning, you might need to repeat this process several times. Each cycle adds to the non stick coating and makes the pan more resilient.
Use Thin Layers: Thin layers of oil are key to creating a smooth, non stick surface. Too much oil can result in a sticky finish.
Choose the Right Oil: Opt for oils with high smoke points, as they can withstand the high heat of the seasoning process without breaking down.
Patience Is Key: Building up a good seasoning takes time. Don’t rush the process, and your cast iron pan will reward you with excellent performance.
Maintenance: Keeping the Magic Alive
Once you’ve seasoned your cast iron pan, it’s important to maintain it properly to ensure it continues to serve you well. Here are some key maintenance tips:
- Avoid Soap: While it’s okay to use a bit of mild soap if necessary, it’s best to avoid it. Instead, use hot water and a stiff brush or scraper to remove food residue.
- No Dishwasher: Never put your cast iron pan in the dishwasher. The harsh detergents and high water pressure can strip away the seasoning.
- Dry Thoroughly: After cleaning, make sure the pan is completely dry. You can place it on a stovetop burner on low heat for a minute to evaporate any remaining moisture.
Removing Stubborn Residue
If food is stuck to your pan, here’s a trick to help:
- Fill the pan with water and bring it to a gentle boil.
- Use a wooden spatula or scraper to gently loosen the stuck-on bits.
- Dump the water and clean as usual.
Over time, the seasoning on your pan might wear down, especially with frequent use. Don’t worry; it’s normal. When you notice food sticking more than usual or a patchy seasoning, it’s time to re-season.
Follow the same steps as the initial seasoning process to refresh your pan’s non stick coating.
Grill Pans: A Special Mention
While we’ve been primarily talking about cast iron skillets, it’s worth mentioning cast iron grill pans. These pans come with raised ridges, perfect for achieving those coveted grill marks on your food. Seasoning and maintaining a grill pan is similar to a regular cast iron skillet.
GEMMA Cookware: Your Partner in Cast Iron Mastery
At GEMMA Cookware, we understand the deep connection between a chef and their tools. That’s why we’re dedicated to providing you with top-quality cast iron cookware that’s built to last and elevate your culinary adventures.
Why Choose GEMMA?
1. Exceptional Quality
Our cast iron pans are meticulously crafted to ensure even heating, durability, and longevity. We believe in creating cookware that becomes an essential part of your kitchen for generations.
2. Timeless Design
GEMMA cookware is not just functional; it’s also beautiful. Our classic designs add a touch of elegance to your kitchen, whether it’s a rustic farmhouse or a modern condo.
We’re committed to sustainability. Our cookware is made to last, reducing the need for frequent replacements. Plus, cast iron is recyclable, making it an eco-friendly choice.
4. Customer Support
At GEMMA, we’re not just selling cookware; we’re building a community of passionate cooks. Our customer support team is always ready to assist you on your cast iron journey, whether you’re a novice or a pro.
GEMMA Cookware: A Legacy in the Making
When you choose GEMMA, you’re not just buying a piece of cookware; you’re investing in a legacy. Our cast iron pans are designed to be passed down through generations, each layer of seasoning adding to their character and non stick properties.
In Conclusion, the world of cooking, cast iron pans are like the seasoned chefs themselves – timeless, reliable, and full of character. Seasoning and maintaining your cast iron pan might take a bit of effort, but the results are well worth it. With the right care and attention, your cast iron pan can become your most cherished kitchen companion, serving up delicious meals and memories for years to come.
So, embrace the art of seasoning, cherish your cast iron pan, and let GEMMA Cookware be your partner in this culinary journey. Together, we’ll create unforgettable dishes that will be passed down through the ages, just like your trusty cast iron pan. Happy cooking! | food |
https://www.senecarepublicans.org/lincoln-dinner/ | 2019-01-22T04:40:39 | s3://commoncrawl/crawl-data/CC-MAIN-2019-04/segments/1547583826240.93/warc/CC-MAIN-20190122034213-20190122060213-00178.warc.gz | 0.850669 | 230 | CC-MAIN-2019-04 | webtext-fineweb__CC-MAIN-2019-04__0__35010866 | en | Lincoln Day Dinner
Date: Friday, March 1, 2019
Time: 6:00 PM
2270 Hayes Ave
Fremont, OH 43420
Congressman Jim Jordan will be the keynote speaker at a Tri-County Lincoln Day Dinner on Friday, March 1st at 6:00 pm. The event will be held in Fremont at Anjulina’s. Ohio Supreme Court Justices Sharon Kennedy and Judi French will be in attendance and will also speak briefly. The cost is $35. We will have a delicious buffet: stuffed chicken breast, loaded baked potato bar, green bean almandine, Betty salad, rolls & butter, assorted pastries, coffee and lemonade. It will be BYOB.
The deadline for reservations is 2/21.
Call the following individuals to RSVP:
ShirLee Eberle, Ottawa: 419-310-3182
Justin Smith, Sandusky: 419-559-8386
Vanessa Treft, Seneca: 567-224-5984
This is a public event, and everyone is welcome to attend | food |
https://www.agrreviews.com/best-take-out-platters-2021/ | 2021-01-25T20:09:56 | s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703644033.96/warc/CC-MAIN-20210125185643-20210125215643-00488.warc.gz | 0.862644 | 2,930 | CC-MAIN-2021-04 | webtext-fineweb__CC-MAIN-2021-04__0__139621147 | en | 2,144,781 Reviews Analysed
324 Review Articles Examined
After exploring an insanely huge number of articles and reviews by our powerful Artificial Intelligence & Machine Learning engines; and comprehensive refining, assessment and screening by our specialist tech experts, the golden shortlist for the Best Take Out Platters (2021) is finally drafted.
In order to obtain the Best Take Out Platters (2021), our smart platforms and experts have taken many elements into account such as product usability, features that meet buyers needs and give customer satisfaction, deficiency-free, standards conformance, worthiness for money, dependability, user-oriented design, quality conformance to needs and guidlines, safety, actual buyer satisfaction and lots of others. It is worth to mention that each user has different needs so please consider the below ranking as a guideline and not as a gospel. Nevertheless, in the below ranking you can absolutely find the overall best ones regardless of your needs.
Our powerful platforms and qualified hi-technology gurus work hard to provide you with the best product options. We feel that our review evaluation can help you simplify your purchase decision and choose among the very Best Take Out Platters (2021).
Best Take Out Platters
- ❶ BEST VALUE: Foil containers made with sturdy foil that will perform excellent in the kitchen. Takeout containers. Convenient foil pans or togo containers. Disposable takeout containers and to go boxes are essential supplies in almost any foodservice establishment, with this to go containers you will be ready for delivery any time. Aluminum pans perfect for baking, cooking, fridge or freezer and transfer. The durable disposable food containers with lids will make a difference in your meal prep
- ❷ FOOD TO GO: These disposable lunch containers are an ideal choice for having homemade meals on the road or at work. The Spare Essentials aluminum pans with lids enable kitchen staff members to package up foods for individual purchase, bulk retail, or catering applications. Even better, you can quickly reheat their food by placing the foil tray right in the oven!
- ❸ CARDBOARD LIDS INCLUDED: Don’t worry about covering the pan with aluminum foil. The disposable food containers come with closeable hemmed edges that quickly seal the included flat cardboard lids tight. One side is plain white, and the other is foil-laminated for better heat retention. Take out food containers with lids to ensure your salads, and other foods stay fresh and uncontaminated during transport or delivery.
- ❹ EASY CLEANUP & DISPOSABLE: Share leftovers without worrying about getting your aluminum tray back! Dispose of the foil packaging when you don’t feel like cleaning! Aluminum disposable containers is the time efficiency choice. Plus, eco-friendly recyclable aluminum products are better for the environment.
- ❺ MEAL PREP-HEALTHY CHOICE!: You’ll have a home cooked feast on hand that can be heated up faster than you can imagine. These meal prep containers are also perfect for any occasion: take out, delivery businesses, picnics, deli's, schools, camps, medical facilities, cooking classes and more.
✅ SAVE TIME and MONEY
✅ SAFE AND EASY TO USE
✅ PORTION CONTROL
✅ FREEZER AND MICROWAVE SAFE
✅ BULK PACKS AVAILABLE, GREAT FOR CATERING SERVICES - If interested we sell in bulk and this is perfect for those looking to invest
for packaging food at your deli, food truck, catering service or restaurant for to-go meals as well
This pack of fifty will last you for a long time
- GREAT VALUE PACK: This product contains 50 boxes. Each box can hold up to 27 ounces. Product Dimensions: Bottom Length: 4.4 Inches, Bottom Width: 3.5 Inches, Top Length: 5.3 Inches, Top Width: 11 Inches, Height: 2.6 Inches.
- PERFECT SOLUTIONS: These to go containers are made with P.E coated Kraft Brown paper, perfect for restaurants, social gathering or home parties. A very convenient & ideal take away boxes for leftover food. It can be stacked away and be stored easily.
- PREMIUM QUALITY: These take out food container one piece LEAK and GREASE RESISTANT design, makes it the perfect togo boxes for food. The lid can be folded nicely and easily, sturdy secured, preventing spills and holds greasy food well.
- ENVIRONMENTAL FRIENDLY: RECYCLABLE, UNBLEACHED and BPA FREE, these takeout boxes for food are safe for refrigeration, therefore keeping your food fresh. It is also microwaveable. Just heat it up and your meals will be ready in minutes.
- ERGONOMIC DESIGN: These disposable lunch box containers are Perforated along the root of the lids, making it easy to fold. The lids can also be tear off easily and you can comfortably eat directly from it.
- SAFER TO MICROWAVE. Plastic Styrofoam containers leach out chemicals when microwaved, and microwaving paper is a fire hazard! Get plant fiber boxes that are chemical free and flame-resistant!
- ECO-FRIENDLIER THAN FOAM. Our natural, tree-free plant-based food boxes keep your food warm or cold without sticking around in a landfill for hundreds of years like Styrofoam containers.
- A STURDY, LEAK-PROOF PLANT PRODUCT. Paper containers are also earth-conscious, but they don't hold up well to moist foods like our boxes do. Save yourself the trouble of a wet, leaky paper mess!
- CERTIFIED & SUSTAINABLY SOURCED. Our plant products are certified biodegradable & compostable, and our fibers are from annually renewable agricultural by-products of plant-based food production.
- 101-DAY 100% MONEY BACK GUARANTEE! We stand behind our takeout containers and all of our products. If you’re not 100% COMPLETELY SATISFIED, just send us an email, and we promise to make it right!
- Reusable Plastic To Go Bag| 16"L (Top) x 8"W (Bottom) x 10.75"H | Square Bottom | 250 Bags
- Self Standing - Patented square bottom feature helps to quickly load & unload for easy carry out
- Water Resistant Construction - Prevents liquid spills from exiting/entering bag for safe to go items
- Reliable Quality - Strong 0.65 mil thickness to confidently use for food service take out & delivery
- Rely on Reli. - Convenience & quality to serve shopping, restaurant, business & take out bag needs
- MICROWAVABLE and LEAK PROOF: Bagasse fiber food carry-out containers can withstand plenty of heat, you can just stick your lunch straight into the microwave at your office or school. They can be heated all the way up to 212 degrees Fahrenheit and will still be strong enough to hold your hot, wet or even oily food without leaking or bending.
- ECO-FRIENDLY: Made from 100% renewable resources, these disposable containers are completely natural, meaning they are dye free, unbleached, nontoxic and BPA free
- HEAVY DUTY & DURABLE: Our quality fiber take-out containers are built with our customers in mind, they are stronger than paper or cardboard food boxes
- PERFECT option for a meal on the go: When you are on the go and need a clean way of taking your breakfast, lunch, supper or leftovers with you, Brheez take out containers are definitely the way to go!
- CONVENIENT: Sugarcane products are biodegradable, which means they can be disposed of in the composter/food waste bin. In an ideal composting setting, they can decompose entirely in 3 to 6 months!
- 🍴 3 COMPARTMENT PORTION CONTROL FOOD PAN – This foil container has 2 small compartments and one large compartment. The smaller one can be used for salad and rice, while the large compartment can be used for meat or chicken. Dimensions: 8-11/16" x 6-9/16" Depth: 1-13/16" Capacity: 23 fluid oz
- 🍴 VALUE PACK OF 50 OBLONG FOIL PANS PLUS LIDS – These takeout foil pans bulk can be used for multiple TV dinners, or simply taking leftovers to work. If you have any issues with your pack of cooking pans simply contact us so we can resolve your questions as quickly as possible.
- 🍴 KEEP YOUR MEAL FRESH AND HOT FOR LONGER – These dinner tray food foil pans include cardboard lids to ensure the food stays nice and fresh. The edges of the aluminum pan fold over the cardboard holding it securely in place.
- 🍴 FREEZER SAFE FOR AMAZING STORAGE CAPABILITIES – If you are on a special diet or prepare food for others this bulk pack of food storage containers can be placed in the freezer to keep food for longer. The TV dinner pan can go straight into the oven to be warmed up when needed. (Lid can withstand medium heat temperatures)
- 🍴 NACHO TRAY OR LEFTOVER TRAY? YOU DECIDE - Use this tray and board lid for serving nachos and 2 different dips, or use for your take-out restaurant, or at the cafeteria. It's great for pasta dishes, corn, mashed potatoes and loads of other hot or cold foods.
- Premium food service quality
- Compostable in commercial facilities. Appropriate facilities may not exist in your area.
- Makes it easy to serve food in sleek, convenient style
- Stackable for space-saving storage
- Great for parties, barbecues, and catered events
- Backed by an Amazon Basics 1-year limited warranty
- ✅ NO MORE LEAKAGE – No more worries about food liquids seeping through the bottom while on-the-go. You can carry these containers anywhere with a smile!
- ✅ CARE FOR THE PLANET – Containers are made from cornstarch, a renewable resource, and with small percentage of PP#5 that helps save our planet!
- ✅ SAVE TIME REHEATING LEFTOVERS – Completely microwaveable. HeloGreen food containers can withstand temperatures from -4 to 248 degrees Fahrenheit. You can save time by reheating or preserve your food directly with HeloGreen containers.
- ✅ NON-SOGGY QUALITY CONTAINERS – HeloGreen containers are durable, strong, and sturdy, and they can withhold any type of foods without having the containers become soggy like most other alternatives.
- ✅ 100% GUARANTEED – We know you’ll love your containers, for any reason you don’t, we will replace it completely free on us! Feel free to contact us at any time. What are you waiting for? Think Green, Choose HeloGreen and start saving the earth!
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Last update on 2021-01-25 / Affiliate links / Images from Amazon Product Advertising API | food |
http://fareasternexplorers.blogspot.com/2010/01/kopi-luwak.html | 2019-01-16T09:39:15 | s3://commoncrawl/crawl-data/CC-MAIN-2019-04/segments/1547583657151.48/warc/CC-MAIN-20190116093643-20190116115643-00053.warc.gz | 0.943858 | 424 | CC-MAIN-2019-04 | webtext-fineweb__CC-MAIN-2019-04__0__68989657 | en | Monday, 11 January 2010
This coffee is just awesome and so unique. It wasn’t so long ago that Rick Stein was on the television singing the praises of this drink. At US$9 per cup we decided to share just to get a taste of this Javanese speciality in Semarang. So what’s so special about this coffee? Let us tell you!
Kopi luwak (Civet coffee) adalah kopi yang diproses dari buah kopi yang dimakan oleh binatang luwak, sejenis musang atau Asian Palm Civet (Paradoxurus hermaphroditus).
Translated into English by a friendly member of staff, here it is:
"Kopi luwak (Civet Coffee) is a coffee that is processed from coffee beans, which are eaten by Asian Palm Civets. The coffee beans are selected coffee beans. The civet only selects fresh beans from the rape tree. The beans will remain in its digestive system for 10 to 12 hours."
The coffee farmers have many rape trees on their plantations and there is a strong mutual relationship between the farmers and the civets. The civets survive by eating the raw red coffee cherries as part of their diets, but because only the outer layers of these are digested, the actual coffee beans that were enclosed are passed out again in the faeces. The locals then collect these and use them to make this type of coffee. It's so valuable because the civets only choose the best kind of cherry to eat, thus providing farmers with the best coffee bean as the locals collect the turds.
We had heard about Kopi Luwak and we have been trying to find it everywhere. Semarang, Java, was our last chance saloon and we found it inside a shopping mall in the downtown area. It was absolutely delicious and went down smoothly... No funny turns as yet... | food |
https://tecnogurudev.in/2024/04/04/10-healthy-snack-ideas-for-weight-loss/ | 2024-04-16T07:12:18 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817073.16/warc/CC-MAIN-20240416062523-20240416092523-00243.warc.gz | 0.942106 | 860 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__126579058 | en | When it comes to weight loss, finding healthy snack options can be a challenge. It’s easy to reach for a bag of chips or a candy bar, but these choices can derail your progress. The key is to find snacks that are not only delicious but also nutritious and satisfying. In this article, we will explore 10 healthy snack ideas that can help you on your weight loss journey.
1. Greek Yogurt with Berries
Greek yogurt is a protein-packed snack that can keep you feeling full for longer. Pair it with fresh berries like strawberries, blueberries, or raspberries for added fiber and antioxidants. This combination is not only delicious but also low in calories, making it a perfect choice for weight loss.
2. Veggie Sticks with Hummus
If you’re craving something crunchy, reach for some veggie sticks like carrots, celery, or bell peppers. Dip them in a serving of hummus for a satisfying and nutritious snack. Hummus is made from chickpeas, which are a great source of protein and fiber. It also adds flavor and creaminess to the veggie sticks.
3. Hard-Boiled Eggs
Hard-boiled eggs are a convenient and protein-rich snack that can help you stay full between meals. They are also low in calories and packed with essential nutrients. You can enjoy them on their own or sprinkle some salt and pepper for added flavor.
4. Apple Slices with Almond Butter
Apples are a great source of fiber and antioxidants, while almond butter provides healthy fats and protein. Slice an apple and spread a tablespoon of almond butter on each slice for a delicious and satisfying snack. This combination will keep you feeling full and provide a good balance of nutrients.
5. Kale Chips
If you’re craving something crispy and salty, kale chips are a great alternative to potato chips. Kale is a nutrient-dense leafy green that is low in calories and high in vitamins and minerals. Simply toss some kale leaves with olive oil, salt, and any other desired seasonings, then bake them until crispy.
6. Cottage Cheese with Pineapple
Cottage cheese is a high-protein snack that can help you feel full and satisfied. Pair it with some fresh pineapple chunks for a sweet and tangy twist. Pineapple is not only delicious but also contains bromelain, an enzyme that aids in digestion and may have anti-inflammatory properties.
7. Quinoa Salad
Quinoa is a nutritious whole grain that is packed with protein and fiber. Make a quinoa salad by combining cooked quinoa with your favorite vegetables, such as cucumbers, tomatoes, and bell peppers. Add some lemon juice and olive oil for a refreshing and healthy snack.
8. Nuts and Seeds
Nuts and seeds are a great source of healthy fats, protein, and fiber. They are also packed with vitamins and minerals. Choose a variety of nuts and seeds, such as almonds, walnuts, pumpkin seeds, and sunflower seeds, and enjoy them as a snack. Just be mindful of portion sizes, as they are calorie-dense.
Edamame is a young soybean that is packed with protein and fiber. It is also a good source of vitamins and minerals. You can enjoy edamame by boiling or steaming the pods and sprinkling them with some salt. It’s a delicious and nutritious snack that can help you stay full and satisfied.
10. Chia Pudding
Chia seeds are a nutritional powerhouse that is high in fiber, omega-3 fatty acids, and antioxidants. Mix some chia seeds with your choice of milk and let it sit in the fridge overnight to create a delicious chia pudding. You can top it with fresh fruits, nuts, or a drizzle of honey for added flavor.
When it comes to weight loss, choosing the right snacks is essential. The 10 healthy snack ideas mentioned in this article are not only delicious but also packed with nutrients that can support your weight loss goals. Incorporate these snacks into your daily routine and enjoy the benefits of both taste and health. | food |
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