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https://barbatos.com/about-us/ | 2023-12-03T17:58:16 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100508.42/warc/CC-MAIN-20231203161435-20231203191435-00627.warc.gz | 0.984678 | 782 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__136285625 | en | The Pizza Business started in the Barbato family back in the 1930s by John and Agatha Barbato. The first pizza sold by the Barbato family was sold at a neighborhood club known as the Pratola Peligna society, also known as the P.P. club. They would make the pizza at home and bring it to the club, bake it and sell it for 5 cents per slice. This sparked the interest of their boys Pat, Nick and John. Pat and Nick who were in the service, had seen pizza shops in some of the bigger cities. It was then that they decided to open a shop in Erie. In the early 1950s Pat and Nick opened the first Barbato's. Pat and Nick were the original owners, however, the other brothers Fred, Al, and John (Chick) also helped to get the shop started. The original shop was located on 17th and State street where the Holiday Inn parking lot is now located. This original shop was strictly carry out.
Shortly after the shop was in operation the redevelopment authority stepped in and took over that piece of property, forcing the Barbato brothers to move their shop directly across the street. This new shop was much more modern and had a full service dining area. As this shop became a success they felt that there was a need for a shop on the east side of town. Pat spotted a store in Wesleyville which is where they opened their second location in 1955. After a short time Pat and Nick decided to concentrate their efforts on the original location, so they sold their interest in the business to Fred and John (Chick). The shop was opened from 7:00pm to 11:00pm as John and Fred had other full time jobs. After a short time Fred and Pat decided to go into other business ventures. Pat sold his share to Nick and Fred sold his share to John. Pat and Fred opened the A-1 store, on 12th and French St. which is known today as Fred's Furniture and is run by Fred Junior. Pat eventually went into real estate investing.
John (Chick) Barbato Sr., and his wife Amelia, the owners of the Wesleyville location, began making improvements including remodeling and invested in modern equipment. The recipes they used were favorites of Johns mother, Agatha. Johns sons John Jr., Rob and Mike continue using those same recipes today to continue the Italian tradition.
Barbato's was the first to introduce the pre-baked pizza shell to the Erie market. This dramatically reduced the preparation and cook time. They were also the first in Erie to serve a round pizza and the submarine sandwich. Barbato's motto for years used to be The Home Of The Round Pizza and The Submarine Sandwich. Today, both pre-baked pizza shells and fresh dough pizzas are available. With technological breakthroughs in pizza oven design, it is now possible to serve a fresh dough pizza with only a 3-4 minute longer cook time than the pre-baked pizza shell.
The menu has been also expanded to include pasta dishes such as spaghetti, lasagna, gnocchi, antipasto salads and many other traditional Italian dishes.
Over the years our menu has evolved to include other items such as, Bruschetta Bread, Homemade wedding soup, Calzones and our new lineup of Homemade pastas, Homemade gnocchi & Stuffed shells, to name but a few of the changes our menu has over gone. Barbato's isn't just a place for great pizza. We do specialize in Italian dishes but we have a wide variety of other menu items as well, such as, Seafood, Chicken wings, Salads and much more. We have affordable catering, offering all your favorites from our menu served up party style. Perfect for any size gathering, large or small. | food |
https://newzchain.com/nosh-redefining-home-cooking-with-ai-powered-robots/ | 2023-11-29T19:08:13 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100135.11/warc/CC-MAIN-20231129173017-20231129203017-00526.warc.gz | 0.904569 | 450 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__172412204 | en | - Euphotic Labs introduces Nosh, an AI-driven cooking robot that makes home-cooked meals accessible for urbanites.
- Nosh's founders, inspired by a craving for authentic cuisine, automate cooking, pivoting from cloud kitchens to consumers.
- Priced at INR 50,000, Nosh plans to deploy 5,000 robots by 2024, competing in the global kitchen robotics market.
With Nosh, an AI-enabled cooking robot, Bengaluru's Euphotic Labs is turning kitchen dreams into reality. Founded in 2018 by Yatin Varachhia, Sudeep Gupta, and Amit Kumar Gupta, Nosh targets busy urbanites, providing the joy of home-cooked meals without fuss.
Cravings Birth Innovation
Nosh's genesis lies in the culinary cravings of its founders, Yatin Varachhia and his wife. Yearning for authentic Gujarati cuisine, they birthed Nosh to automate the cooking process and bring flavorsome meals to every household.
From Cloud Kitchens to Consumers
After an initial foray into cloud kitchens, Nosh pivoted back to its roots, catering to the broader consumer market. With over 1,000 pre-orders and 4,500 eager customers, Nosh is set to deliver culinary bliss with zilch marketing spending.
Priced at INR 40,000 for pre-orders, Nosh plans to hit the market at INR 50,000 per robot. The startup's lean approach, backed by $1 million in seed funding, ensures cost efficiency with an impressive cap table.
Future Feast: 5,000 Robots by 2024
Looking ahead, Nosh's eyes will be deploying 5,000 cooking robots by 2024, marking a significant leap in the kitchen robotics market. Focusing on training AI in diverse recipes, Nosh aims to tantalize taste buds globally.
Global Kitchen Robotics Arena
In a competitive landscape, Nosh faces off against Nymble and Mechanical Chef in India, while global giants like Samsung and NVIDIA dominate the US and European markets. As kitchen robots take center stage, Nosh is poised for a delectable journey in the culinary tech space.
Edited by Shruti Thapa | food |
https://www.joshuaharrismd.com/blog/the-link-between-your-diet-and-joint-health | 2023-11-29T09:38:24 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100057.69/warc/CC-MAIN-20231129073519-20231129103519-00268.warc.gz | 0.957928 | 675 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__300864381 | en | Millions of Americans suffer from joint pain due to arthritis or other conditions. While there are medical treatments that can help relieve pain and restore mobility, most of us would like to do all we can to prevent joint problems on our own. That’s where dietary changes come into play.
As a top orthopedic specialist and sports medicine physician in Houston, Texas, Joshua D. Harris, MD, works with each patient individually to develop joint pain solutions to relieve pain and improve overall joint health. In this post, he reviews the critical link between your diet and how making the right food choices can help keep many joint problems at bay.
How your eating habits affect your joints
“You are what you eat.” It’s a saying that we hear so much it stops being meaningful. But your diet significantly impacts every aspect of your health, including your joint function.
The most obvious link between diet and joint health has to do with weight management. Your knees, hips, spine, and joints in your feet are all charged with supporting your weight day in and day out.
Not surprisingly, the more you weigh, the more stress and strain you place on your joints, which means the potential for joint damage increases, too. Making healthy diet choices also helps you keep your weight in check, especially as you get older. That means substituting unhealthy foods with healthy choices and watching your portion control.
For optimal joint health, you must fill your plate with antioxidants-rich foods. That includes plenty of fresh fruits and vegetables, particularly those with deep colors, like most berries, red peppers, carrots, sweet potatoes, leafy greens, and citrus fruits.
Antioxidants help ward off free radicals, unstable molecules that interfere with normal cell function. Plus, most antioxidant-rich foods are rich in fiber, too, which means you’ll feel full longer, making it easier to maintain a healthy weight.
Lean protein and low-fat dairy are good for bone and muscle health, so your joints get the support they need for normal movement. Plus, vitamin D helps fight inflammatory damage, a significant cause of joint discomfort.
Omega-3 fatty acids are also good for preventing inflammation in your joints and elsewhere, including your heart. Fatty fish are a great source or take fish oil tablets. Other sources include flax and chia seeds, soybeans, and walnuts.
While some foods are good for joint health, others could contribute to joint damage, especially if eaten in quantity. High on the list: are foods that promote inflammation.
For healthy joints, avoiding processed and fatty fast foods is essential. Skip the refined carbs and red meat, too. Avoid unhealthy trans fats and limit saturated fats. And, of course, avoid sugary foods as much as possible since sugar significantly contributes to inflammation.
Since most of these foods can also contribute to weight gain, avoiding them also helps you keep extra pounds at bay.
Take joint pain seriously
Joint pain is more common as we age, but the good news is it’s never too late to adopt eating habits that can help your joints and overall health, too. To learn what else you can do to keep your joints healthy, call 713-441-8393 or book an appointment online with Dr. Joshua Harris today. | food |
https://saadhallak.com/blog.html/a-hearty-meal-3481144 | 2020-11-28T22:22:22 | s3://commoncrawl/crawl-data/CC-MAIN-2020-50/segments/1606141195929.39/warc/CC-MAIN-20201128214643-20201129004643-00603.warc.gz | 0.937236 | 297 | CC-MAIN-2020-50 | webtext-fineweb__CC-MAIN-2020-50__0__153484058 | en | This time of year, farmers work overtime to bring their wares to our dinner table. The flavors of the autumn harvest are unlike any other, and they beg to be enjoyed. But instead of rushing to create a meal, take your time in the kitchen and appreciate all it has to offer.
The kitchen is our haven. It expresses our very being and sometimes who we aspire to be—maybe a gourmet chef or a foodie on a mission to find the next delicious recipe. It’s also a place of comfort. A place to find a hearty and creamy kale and potato gratin sitting on the stovetop, just waiting to be enjoyed after a long day at school.
The kitchen is where conversation finds a table filled with mouthwatering recipes of the season. Moist and juicy chicken breasts stuffed with tart, diced apples and melted Brie cheese is complemented by a platter of crisp tender green beans topped with crumbled chèvre, sweet dried cherries, and toasted pine nuts all beautifully laced with a balsamic vinaigrette. Bringing these lovely dishes together is a crisp and bubbly apple cider champagne cocktail that makes dinner feel just a little special. Dessert is served, and family and friends linger over gorgeous pumpkin coconut tarts topped with whipped cream and warm caramel sauce. This treat offers the perfect ending to a perfect meal created in the most treasured space—the kitchen.
Click on the pictures for the recipe! | food |
http://carenetredding.org/fathersdaybbq | 2020-07-10T13:08:13 | s3://commoncrawl/crawl-data/CC-MAIN-2020-29/segments/1593655908294.32/warc/CC-MAIN-20200710113143-20200710143143-00511.warc.gz | 0.88447 | 157 | CC-MAIN-2020-29 | webtext-fineweb__CC-MAIN-2020-29__0__136055122 | en | Swing by our drive-thru pick-up on Saturday, June 20th from 11am-5pm to enjoy good food, celebrate dads and support a great cause!
All proceeds help us to continue empowering men & women to make life-affirming decisions. All food will be cooked & served by Bachman's Catering Company and O'dell Craft Barbecue.
FATHER'S DAY BBQ
Each BBQ Box is only $15 and includes the following:
· Your choice of O’dell’s Texas-Style BBQ Tri-Tip or Plum-Smoked Savory Pulled Pork
· Chipotle-Bacon Potato Salad
· Garlic-Griddle Texas Toast
· Grilled Corn-on-the-Cob | food |
http://scottandhill.blogspot.com/2010/03/taco-tuesday-anyone.html | 2018-04-20T02:49:26 | s3://commoncrawl/crawl-data/CC-MAIN-2018-17/segments/1524125937113.3/warc/CC-MAIN-20180420022906-20180420042906-00249.warc.gz | 0.972013 | 105 | CC-MAIN-2018-17 | webtext-fineweb__CC-MAIN-2018-17__0__60513833 | en | Scott absolutely LOVES fish tacos! Since the opening of Rubio's in Orem, we have made a point to go to Taco Tuesday for their fish tacos that are only $1.25 and AMAZINGLY delicious. We look forward to dinner on Tuesday nights every week because of these delectable tacos. Although I believe the fish tacos at Jon's Fish Market in the Dana Point Harbor are still his favorite, Rubio's will have to do while we are here in Utah. Hope to see you next Tuesday! | food |
https://teheca.com/nurturing-tiny-taste-buds-a-guide-to-fruits-for-babies/ | 2024-04-18T20:03:47 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817239.30/warc/CC-MAIN-20240418191007-20240418221007-00001.warc.gz | 0.909809 | 594 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__162921507 | en | Welcoming a new member into the family is an exciting and joyous occasion. As parents, one of the primary concerns is ensuring the little one receives proper nutrition for healthy growth and development. Introducing fruits into your infant’s diet is a delightful and essential step, but it’s crucial to choose age-appropriate options to cater to their delicate taste buds and nutritional needs.
Bananas: Nature’s Perfect First Food
Bananas are an excellent choice for infants who are just starting to explore the world of solid foods. They are soft, easily mashed, and packed with essential nutrients like potassium, vitamin C, and fiber. The natural sweetness of bananas makes them a favorite among little ones.
Avocado: Creamy Goodness for Tiny Tummies
Rich in healthy fats and nutrients, avocados are a fantastic fruit to introduce to your infant’s diet. Their creamy texture is easy for little ones to manage, and avocados provide a good source of monounsaturated fats, crucial for brain development.
Pears: Gentle Introduction to Fiber
Pears are a gentle and easily digestible fruit for infants. As an excellent source of fiber, they can help regulate your baby’s digestive system. Choose ripe, soft pears and consider steaming or pureeing for younger infants to make them more manageable.
Apples: Introducing a Crunch
As your baby grows and develops the ability to chew, apples become a great choice. Start with thinly sliced or finely grated apples, ensuring they are soft and easily mashable. Apples are a good source of vitamin C and antioxidants.
Sweet Potatoes: A Nutrient-Rich Option
While commonly considered a vegetable, sweet potatoes offer a natural sweetness that babies love. Rich in beta-carotene, sweet potatoes support eye health and immune function. Steam or bake them until soft for easy consumption.
Blueberries: Tiny Powerhouses of Nutrition
As your infant transitions to a more varied diet, consider introducing blueberries. These small, nutrient-dense berries are packed with antioxidants and vitamins. For younger babies, you can mash or puree them to avoid choking hazards.
Mango: Tropical Delight for Tiny Tastes
Mangoes provide a burst of tropical flavor and are rich in vitamins A and C. Peel and dice the mango into small, manageable pieces for your little one to explore. The natural sweetness makes it a delicious and nutritious addition to their diet.
Introducing fruits to your infant’s diet is a wonderful journey that contributes to their overall health and development. Remember to consider the individual preferences and developmental stages of your baby. Always supervise them while eating and consult with your pediatrician before introducing new foods. With a variety of age-appropriate fruits, you’ll be setting the foundation for a lifetime of healthy eating habits for your precious little one. | food |
http://www.kindredbeer.com/new-events/2017/8/8/taste-of-the-future-2017 | 2018-12-16T20:42:14 | s3://commoncrawl/crawl-data/CC-MAIN-2018-51/segments/1544376827992.73/warc/CC-MAIN-20181216191351-20181216213351-00185.warc.gz | 0.915113 | 177 | CC-MAIN-2018-51 | webtext-fineweb__CC-MAIN-2018-51__0__117917723 | en | Taste the Future is a culinary showcase of Central Ohio's best in food. More than just food, it is a tasty fundraiser to support student success at Columbus State. Don't miss the opportunity to see amazing chefs from around the community show off their remarkable culinary skills to over 1,250 guests!
Taste the Future attendees will enjoy hundreds of incredible flavors from over 50 central Ohio restaurants, clubs and caterers. The will also enjoy live music, award winning food artists from across Ohio and the company of 1,000+ central Ohioans gathering in support of fun, food, education and opportunity!
Tickets: $100 per Person
Host Commitee, Individual and Corporate Sponsorship Opportunities Still Available!
For more information: http://tastethefuture.com/
For tickets: https://foundation.cscc.edu/Taste-tickets | food |
http://www.rosebb.ca/breakfasts.html | 2013-12-06T12:04:47 | s3://commoncrawl/crawl-data/CC-MAIN-2013-48/segments/1386163051516/warc/CC-MAIN-20131204131731-00043-ip-10-33-133-15.ec2.internal.warc.gz | 0.90078 | 218 | CC-MAIN-2013-48 | webtext-fineweb__CC-MAIN-2013-48__0__30198725 | en | Awake to steaming tea or coffee available at 7 AM, meet other guests on the verandah for more coffee if you come down early, and then gather around the old oak table each morning at 8:30
for a hearty, hot breakfast prepared by Brenda and served by Edgar.
Fresh fruit and orange juice are followed by a different hot meal each day. French toast, bacon, blueberry pancakes, cheese strata, croissants, quiches, Belgian waffles, PEI sausage, golden cheese soufflés, muffins, freshly-baked breads, home-made jams and jellies, goodies flavored with fresh clippings from our own home-grown herbs are just some of the regulars offered. In season, strawberry shortcake, blueberry “grunt” or stewed rhubarb will be choices.
And we cater to special diets. If you are diabetic, vegetarian, vegan or just don’t like certain things,
let us know in advance and we’ll adapt our menu. | food |
https://www.artware.gr/en/project/ananiadis-street-food-package-design/ | 2024-04-24T05:14:52 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296819067.85/warc/CC-MAIN-20240424045636-20240424075636-00063.warc.gz | 0.91778 | 318 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__185740018 | en | Ananiadis Pizza Box
Packaging design for a pizza box that encloses a delicious experience! The Ananiadis Street Food company has its own aesthetic character designed by Artware and our new challenge was to design an original packaging, a pizza box, that embraces all the characteristics of its corporate identity, highlights the quality of its content and triggers the visual stimulus of the well-promised delicious pleasure.
To proceed with the packaging design of the Ananiadis Street Food pizza box, we chose to follow the guidelines of the brand identity in combination with the deconstructed linear depiction of the main characteristics / ingredients of the product enclosed in the packaging. The box’s square shape is combined with the circle of the pizza. Furthermore, since a pizza should always be cut in pieces, we combined the straight and curved lines to create all the visual elements of the packaging design. The 2D linear depiction of the ingredients themselves composes design patterns and underlines a fresh and modern look of the pizza box. This very fresh look is complemented by the hastags that are included both on the top and the side surfaces of the packaging, giving the pizza box a social media friendly character. The design’s color code embraces the natural color of the cardboard box, which underlines visually the originality of the product. Therefore, we used red, as it is the main color of the brand identity; shades of green, which predispose to the delicious pleasure included in the pizza box; and white, which highlights some characteristic visual elements, directly regarding the content itself. | food |
http://www.wickhambishopshealthfoods.co.uk/about.html | 2024-02-29T14:48:38 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474843.87/warc/CC-MAIN-20240229134901-20240229164901-00860.warc.gz | 0.950433 | 425 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__208179023 | en | Wickham Bishops Health Food Store opened in 2006, and has since gone on to become one of the most well renowned speciality retailers in the area. We are an independent health food store and a member of the National Association of Health Stores. We are situated in the charming village of Wickham Bishops, providing easy access from Maldon, Danbury, Witham, Hatfield Peveral, Boreham and the surrounding areas. We’re also less than 10 minutes from the A12, convenient for those travelling from further afield.
Our product range is ever changing to suit the needs of our loyal customers. We stock a great variety of organic and natural foods, and an excellent selection for allergy sufferers; including wheat free, gluten free, dairy free, egg free and yeast free options. We feature a great selection of gourmet health foods and ingredients from artisan producers. We also stock products catering for vegan, vegetarian, raw food and paleo diets.
We offer a wide range of vitamins and supplements and are happy to lend our friendly advice if required. You’ll also find homeopathic and natural remedies, natural skincare and healthcare products, child and baby care, aromatherapy oils, household products and various books.
We work with established and trustworthy suppliers to source the highest quality and most effective products, as well as supporting small, independent producers whose products we believe in. Since opening in 2006, we have been constantly updating our product range in order to suit the ever changing needs of our customers. If we don’t currently stock a particular product you are looking for, we’re more than happy to source it for you.
We are a small, friendly team who pride ourselves on our outstanding customer service, as well as the variety of products we offer and the value for money for the customer. We’re your local, friendly health food store – and we hope to see you soon!
WICKHAM BISHOPS HEALTH FOODS
12 The Street, Wickham Bishops,
Essex, CM8 3NN | food |
https://careoregon.org/about-us/news-and-press-releases/2022/08/22/careoregon-partners-with-adelante-mujeres-to-support-food-access-for-latinx-families-in-washington-county | 2023-03-29T16:51:28 | s3://commoncrawl/crawl-data/CC-MAIN-2023-14/segments/1679296949009.11/warc/CC-MAIN-20230329151629-20230329181629-00628.warc.gz | 0.945729 | 1,049 | CC-MAIN-2023-14 | webtext-fineweb__CC-MAIN-2023-14__0__170944892 | en | Over the past several years our region has seen a rise in nutrition-related chronic illnesses like obesity, high blood pressure and diabetes among Latinx populations. Washington County currently has the largest Latinx population in Oregon, many of whom lack access to healthy foods and culturally specific services.
In response, Adelante Mujeres, in partnership with CareOregon and Virginia Garcia Memorial Health Center, have developed a successful program to help more Latinx families access fresh, locally grown produce and increase healthy eating habits.
“We know that within the Latinx population in Washington County that many barriers exist, whether it’s difficulty accessing fresh produce due to poverty or lack of transportation or difficulty receiving support and resources in language,” said Jen Martinek, CareOregon Strategic Business Partnerships Manager. “Partnerships like this target gaps specific to a community and population that lead to chronic health issues like diabetes and work to remove those barriers.”
The produce prescription program provides extra financial support to enrolled Virginia Garcia patients in the form of a Fresh Connect debit card that can be redeemed for only fresh fruits and vegetables at the Forest Grove Farmer’s Market.
The program offers each member in the household $24 per month to spend on produce. For a family of four, for example, $96 is deposited in their Fresh Connect debit card. Not only does this program provide access to nutritious foods for the Latinx community, but it also allows families and individuals to support foods grown by local Latinx famers and vendors.
During off-season when the Forest Grove’s Farmers Market is not in operation, participants can use their debit card at grocery stores like Fred Meyers, Safeway and WinCo. Adelante is also working to partner with other local farms to expand access to locally grown produce.
Another large part of this program is providing culturally specific services that are unique to the population. Culturally specific organizations like Adelante Mujeres and Virginia Garcia understand the cultural challenges and shared lived experiences of the Latinx community. This allows the knowledge and expertise to provide culturally specific care, resources and services in language, all while building community.
As part of the program, families and individuals receive resources and cooking and nutrition classes in Spanish to help teach healthy eating habits, help families navigate how to use their local, in-season produce in new recipes while also maintaining culturally specific and traditional recipes.
“One of the biggest issues that our community runs into is that a majority of the information about health and nutrition is provided in English,” said Mayra Hernandez, Adelante Mujeres Health and Nutrition Coordinator. “This is a major barrier for our primary Spanish-speaking population. That’s why it was important for us to develop a program that provides the information about health, nutrition and cooking resources, all in Spanish. This opens up a space where people can communicate what they need and have it be heard and met.”
Since 2014, this program has served hundreds of Washington County residents. Families are eating better and feeling better. Many have set new dietary habits and improved the quality of life for themselves and their families. They have increased energy and motivation. They are spending more quality time with family, engaging more in the community and sharing what they’ve learned with each other.
Most importantly, participants are experiencing overall improved health outcomes and needing less medication and less medical care.
In the future, Adelante hopes to expand this program into Hillsboro and other parts of Oregon to serve even more families.
“We are grateful for our partnerships with CareOregon and Virginia Garcia because we’ve been able to help so many more families with this support,” Hernandez said. “People who’ve been helped by this program have told me how much they enjoy the food that they’re eating, cooking and making themselves. The importance of healthy eating is to make it a lifestyle, and we’ve seen all the ways this program has helped our community create healthier lifestyles. That’s always the big hope—a healthy community.”
About Adelante Mujeres
Adelante Mujeres provides holistic education and empowerment opportunities to marginalized Latina women and families to ensure full participation and active leadership in the community. Programs focus on Food Sovereignty, Early Childhood Education, Health Equity, Family Engagement and more.
About Forest Grove Farmers Market
In 2005, Adelante Mujeres launched the Forest Grove Farmers Market, fostering cross-cultural exchange during this family-focused community event. They strive to provide an outlet for small farmers and food producers so that they may connect with the community by offering fresh, local goods.
About Virginia Garcia Memorial Health Center
The health center serves the members of Washington and Yamhill county through access to high quality, culturally appropriate health care. Virginia Garcia serves more than 47,000 people in the community each year, with 18 clinics providing care in two
counties. There are more than 60 languages spoken at the clinics and our more than 600 employees work every day to provide high quality, culturally appropriate care to patients. | food |
http://www.good-herbal-health.com/green-tea/antioxidant-health-benefits-green-tea/ | 2018-01-16T17:35:51 | s3://commoncrawl/crawl-data/CC-MAIN-2018-05/segments/1516084886476.31/warc/CC-MAIN-20180116164812-20180116184812-00209.warc.gz | 0.93216 | 1,170 | CC-MAIN-2018-05 | webtext-fineweb__CC-MAIN-2018-05__0__79321650 | en | Growing numbers of people are now regularly drinking herbal teas, such as chamomile tea and hibiscus tea, for their health benefits. One of the most popular of these healthy beverages is green tea. Not only does it have an earthy, delicious taste, but it is packed with numerous compounds that have a whole range of health benefits.
Among green tea’s most impactful health properties are its antioxidant health benefits. Whether taken as a tea, or as an extract in supplement form, green tea is brimming with powerful antioxidants, in the form of a particular type of polyphenols called flavenoids. These compounds have been shown to have a number of beneficial effects for your body, including helping to prevent cancer and boosting your immune system.
Antioxidant Properties and Benefits
Antioxidants are chemical compounds which act to limit the damage caused by free radicals inside the body. Free radicals are highly chemically reactive, and are created by molecules in your body undergoing oxidation. Antioxidants inhibit oxidation, thereby reducing the production of destructive free radicals.
Too many free radicals in your body can lead to a chain-reaction of cellular damage that can contribute to an increased risk of developing cancer. In addition, having excessive amounts of free radicals causes damage to all internal organs and tissues, which can contribute to premature aging and various degenerative health conditions.
Because antioxidants act to inhibit the production of free radicals, they can be a powerful tool for preventing damage to your cells, tissues, and organs. Antioxidants may be critical for helping to prevent the following diseases and health conditions:
- Cancer and Tumors – Free radicals can actually damage the DNA contained in your cells. Damaged DNA can cause cells to malfunction and start reproducing out of control, leading to cancer and tumors.
- Heart Disease – Oxidized cholesterol tends to attach to the walls of arteries. When your immune system attacks this cholesterol, it can cause plaque to build-up in blood vessels, increasing the risk of heart disease and heart attacks.
- Dementia – It has been found that the brains of people who suffered from degenerative cognitive conditions, such as Alzheimer’s Disease, showed signs of damage caused by free radicals.
- Weakened Immune System – Free radicals attack and damage the various cells of your immune system. This results in an overall weaker immune system, increasing your general risk of illness, disease, and degenerative health conditions.
Because of all the potential health consequences of having too many free radicals roaming around your body, it is important that we get sufficient antioxidants to reduce their effects. Green tea is a great way to increase your intake of antioxidants each day.
How Much Green Tea Should You Take?
To get the maximum antioxidant benefits of green tea, or green tea extract, you need to make sure you are not only getting a good quality green tea product, but also taking the right amount. The amount of green tea or extract you should take is based on the amount of antioxidant polyphenols it contains. The suggested daily intake of polyphenols is 240 to 320 milligrams per day.
- Green Tea – Depending the brand and the strength of your tea, 2-3 cups per day should supply the daily suggested requirement of polyphenols.
- Green Tea Extract – When taking an extract supplement, be sure to look at how much of the product has been standardized to contain polyphenols. For example, an extract might say 300mg on the bottle, but the label says it is 20% standardize for polyphenols. This means you are only getting 60mg of the antioxidant polyphenols. Try to adjust the dosage to ensure you are getting the suggested range of 240 t0 320 milligrams of polyphenols per day (not per serving).
Because green tea contains caffeine, do not take too much. Depending on the brand and strength, a cup of green tea will usually contain somewhere between 25-50 milligrams of caffeine. For comparison, the average cup of coffee contains around 100 milligrams of caffeine.
The caffeine content of green tea extract varies by a large amount depending on the brand. If you have a sensitivity to caffeine, or if you should avoid it for any reason, then be sure to thoroughly check the label of your supplement so you know exactly how much caffeine you will be getting.
How to Prepare Green Tea
Here are a few simple guidelines for making the perfect cup of green tea, and making sure you are getting the maximum antioxidant benefits:
- Do not buy green tea in bottles or cans. Processed varieties of green tea have been found to have very few polyphenols.
- Loose leafs and tea bags are both fine to use. Both methods impart plenty of antioxidants into your tea. Tea bags tend to be easier to use and create less mess.
- Use green tea from Japan, not China. Many green teas that come from China have been found to contain high levels of lead. Green teas from Japan tend to be much more healthy.
- Do not use boiling water. Heat water until it is just shy of boiling. The ideal temperature of water for brewing green tea is between 80 and 90 degrees Celsius.
- Immediately after removing the water from the heat, pour it over the tea bags or leaves in a teapot or cup. Let the tea steep for about 3-5 minutes depending on how strong you like your tea.
- To retain the effectiveness of more of the antioxidant compounds, squeeze some lemon juice into your tea. The acid helps the antioxidants to remain more stable during digestion.
Creative commons image credits: Veganbaking.net | Matcha Green Tea Powder (9409937063) | food |
https://www.dolci.co.za/ | 2023-12-08T22:53:52 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100779.51/warc/CC-MAIN-20231208212357-20231209002357-00792.warc.gz | 0.96788 | 337 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__202204768 | en | Dolci Café strives to provide our customers with the freshest of products combined into simple but extraordinary Italian food. We combine tried and tested traditional methods with modern trends in the food industry to bring you concentrated simplicity.
Dolci Café was started by husband and wife team - Jacqueline Righi-Boyd and Clayton Boyd. It opened its doors on the 5th of September 2015 as a small Pasticceria and Café serving pastries, breakfast and lunch.
Customers loved the experience so much that a wider variety of offerings was soon in demand. In March 2017, Zoran Mijailovic joined the team and dinners were added to the Dolci menu. The new dishes were so well received that the restaurant had to expand twice in the following year. With the expansion of Dolci Café, Luciana Righi (Jackie’s mom) and chef of many well-known restaurants around Johannesburg such as Tre Nonni, Assaggi and Amarcord, joined the team.
Since April 2018 Jackie and Luciana have brought a combination of trendy and traditional Italian dishes to the Dolci Café Menu including the new addition of pizza in late 2019.
DOLCI BAR & PIZZERIA
In October 2019 Dolci Bar and Pizzeria opened as an extension of the Dolci Café. Creating Northern Italian style thin-crust pizzas and presenting a New York-style bar environment, Dolci Bar and Pizzeria welcomes all who wish to dine in a casual bar environment or those who want to meet with friends in the neighbourhood to have a cocktail or Mad Giant beer to end the busy week. | food |
https://blog.techstar.com/news/holiday-recipes | 2021-06-21T19:58:59 | s3://commoncrawl/crawl-data/CC-MAIN-2021-25/segments/1623488289268.76/warc/CC-MAIN-20210621181810-20210621211810-00140.warc.gz | 0.84626 | 655 | CC-MAIN-2021-25 | webtext-fineweb__CC-MAIN-2021-25__0__106444943 | en | Looking for some holiday recipes to make this season with your family and friends? Nothing says holidays (or smells like the holidays) more than gingerbread cookies. Bake them while sipping on White Christmas Margaritas to really get into the holiday spirit!
- 3cups all-purpose flour
- 1 1⁄2teaspoons baking powder
- 3⁄4teaspoon baking soda
- 1⁄4teaspoon salt
- 1tablespoon ground ginger
- 1 3⁄4teaspoons ground cinnamon
- 1⁄4teaspoon ground cloves
- 6tablespoons unsalted butter
- 3⁄4cup dark brown sugar
- 1large egg
- 1⁄2cup molasses
- 2teaspoons vanilla
- 1teaspoon finely grated lemon zest (optional)
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses, vanilla, and lemon zest and continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- Prepare baking sheets by lining with parchment paper.
- (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
- Place 1 portion of the dough on a lightly floured surface.
- Sprinkle flour over dough and rolling pin.
- Roll dough to a scant 1/4-inch thick.
- Use additional flour to avoid sticking.
- Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool you may decorate them any way you like.
White Christmas Margaritas
- 1 (14-oz.) can coconut milk
- 12 oz. silver tequila
- 8 oz. triple sec
- 1/2 c. lime juice
- 2 c. ice
- 1/2 c. Mint, for garnish
- 1 lime, sliced into rounds for garnish
- Lime wedge, for rimming glass
- Sanding sugar, for rimming glass
- Cranberries, for garnish
- Combine coconut milk, tequila, triple sec, lime juice and ice in a blender. Blend until smooth.
- Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime and cranberries.
- Serve cold and ENJOY! | food |
https://artisanedibles.com/products/apple-fig-ginger-chutney | 2022-07-03T13:56:41 | s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656104244535.68/warc/CC-MAIN-20220703134535-20220703164535-00604.warc.gz | 0.852397 | 341 | CC-MAIN-2022-27 | webtext-fineweb__CC-MAIN-2022-27__0__61100146 | en | Apple Fig Ginger Chutney
We took our inspiration for this scrumptious preserve from an 1848 Mormon recipe, and gave it a modern twist with the addition of Black Mission figs and ginger.
Our resulting Apple Fig Ginger Chutney sings with the Fall fruit flavours of apples and ripe figs enhanced with fresh and candied ginger, with a delightful cider vinegar tang and a few secret spices, creating delicious harmony on everything from appetizers to main dishes.
Delicious with stuffed roast pork with crispy crackling, an Indian curry, roast lamb, meat pies such as Melton Mowbray pork pies, or alongside grilled cheese sandwiches served with a frosty pints of pale ale.
It also stands up to strong cheddars and English Stilton blue cheeses served with oatcakes or your favourite gourmet cracker.
Farmhouse Cheddar, PEI Cheddar, Okanagan Chèvre, Natural Pastures’Boerenkaas, Saltspring Cheese’s Garlic Chèvre and Montanna, Bleu Benedictin, Salt Spring Island’s Chevarro
- Baked Brie with Apple Fig Ginger Chutney In Puff Pastry
- Grilled Panini with Havarti Cheese, Smoked Chicken Breast, Red Onion and Apple Fig Chutney
- Pork Tenderloin with Apple Fig Ginger Chutney
- Potted Goat Cheese with Apple Fig Ginger Chutney
- Crostini with Prosciutto, Apple Fig Ginger Chutney, Fresh Figs and Triple Cream Brie | food |
https://friendlywell.com/warm-and-comforting-hot-milk-pie/ | 2024-04-16T08:13:47 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817073.16/warc/CC-MAIN-20240416062523-20240416092523-00729.warc.gz | 0.882872 | 625 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__148154501 | en | Embrace the comforting flavors of home with this delightful Hot Milk Pie, a recipe that weaves together the warmth of tradition and the simple joy of homemade baking. Each slice offers a tender, flaky crust enveloped around a heartwarming, creamy filling, baked to a golden hue that promises to soothe and satisfy.
- 200 ml of warm water
- 200 ml of warm milk
- 10 grams of dry yeast
- 2 tablespoons of sugar
- 100 ml of sunflower oil
- 1 teaspoon of salt
- 720 grams of wheat flour
- Butter, for greasing the pan
- 1 egg, beaten (for the egg wash)
- Yeast Mixture: In a large mixing bowl, combine the warm water, warm milk, and sugar. Sprinkle the dry yeast over the mixture and let it sit for about 5-10 minutes, or until it becomes frothy. This step activates the yeast, ensuring your pie crust rises beautifully.
- Form the Dough: To the yeast mixture, add the sunflower oil and salt, mixing gently to incorporate. Gradually add the wheat flour, stirring continuously, until a soft dough forms. You may need to adjust the amount of flour slightly, depending on the dough’s consistency.
- Knead the Dough: Turn the dough out onto a floured surface and knead it for about 10 minutes, or until it’s smooth and elastic. This process develops the gluten in the flour, giving your pie crust its delightful texture.
- First Rise: Lightly grease a clean bowl with a bit of butter and place the dough inside. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
- Shape and Second Rise: Once the dough has risen, punch it down gently to release any air bubbles. Transfer the dough to a butter-greased pie dish, spreading it evenly across the bottom and up the sides. Cover it again and let it rise for an additional 30 minutes.
- Preheat the Oven: While the dough is rising for the second time, preheat your oven to 180°C (350°F).
- Egg Wash: Just before baking, gently brush the top of the dough with the beaten egg. This will give your pie a beautiful golden color and a shiny finish.
- Bake: Place the pie dish in the preheated oven and bake for about 25-30 minutes, or until the crust is golden brown and sounds hollow when tapped.
- Serve: Allow the Hot Milk Pie to cool slightly before slicing. Serve warm, inviting each bite to be a cozy embrace of creamy goodness and flaky crust, perfectly baked to golden perfection.
This Hot Milk Pie is more than just a dessert; it’s a celebration of family, tradition, and the simple pleasures of baking from scratch. Enjoy it with loved ones, savoring the warmth and comfort that only a homemade pie can bring. | food |
http://number16.co.uk/press/goodfood2/ | 2022-01-22T15:22:12 | s3://commoncrawl/crawl-data/CC-MAIN-2022-05/segments/1642320303864.86/warc/CC-MAIN-20220122134127-20220122164127-00602.warc.gz | 0.925243 | 184 | CC-MAIN-2022-05 | webtext-fineweb__CC-MAIN-2022-05__0__90604094 | en | The Good Food Guide is the UK’s bestselling restaurant guide. Since 1951 they have been reviewing and writing about restaurants, pubs and cafés, bringing together the best places to eat out from throughout the country. We're delighted to have been included this year as featured in the following review:
"There’s always something new and intriguing to try’ noted one regular visitor to this intimate two-floor neighbourhood bistro at the foot of Byres Road. A laid-back dining area sets the scene for the unpretentious, confident cooking of the produce-driven kitchen. Typical dishes are roast Tuscan sausage with spiced Puy lentils and Parmesan mash (£6.50), which might precede pan-fried bavette with Hasselback potatoes, wild mushrooms and Cafe de Paris butter (£15.50). House wines are £14.95. Open all week." | food |
https://angelopellets.com/feed-items/20-premium-brand-breeder-3-4/ | 2024-02-21T12:59:28 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947473472.21/warc/CC-MAIN-20240221102433-20240221132433-00025.warc.gz | 0.911229 | 164 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__207572217 | en | Angelo Pellets’ 20% Premium Brand Breeder 3/4″ cattle feed is a superior feed specially formulated for the nutritional needs of breeding cattle. With a high protein content of 20%, this feed supports optimal growth, reproduction, and overall health in breeding cows. The 3/4″ pellet size ensures easy consumption and digestibility. It is fortified with essential vitamins, minerals, and trace elements to enhance fertility and promote strong and healthy offspring. This premium brand feed is carefully crafted to provide a balanced diet that meets the specific requirements of breeding cattle, ensuring they receive the necessary nutrients for successful reproduction and long-term vitality. Angelo Pellets’ 20% Premium Brand Breeder 3/4″ cattle feed is the go-to choice for breeders who prioritize top-quality nutrition for their valuable herd. | food |
https://www.tenutagrimani.com/en/surroundings/ | 2024-04-15T02:53:02 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816939.51/warc/CC-MAIN-20240415014252-20240415044252-00629.warc.gz | 0.92086 | 158 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__100548536 | en | Discover our proposals of wines to combine for a dinner with friends, for an important occasion, or for the gift of your company.
When the weekend comes, start thinking about what to do to enjoy a night at home with your loved ones.
Here’s what we offer: prepare a dinner with your favorite dishes or order a take-away menu at your favorite restaurant. The wine? We’ll take care of that!
In our Wine Shop we are at your disposal for:
Help you choose the wine according to the tastes of your guests
Advise you for the perfect combination from aperitif to dessert
Pack your bottles if it’s a gift
Deliver them directly to your home or to the address you want to deliver them to | food |
https://mrperiperi.com.au/ | 2021-03-04T12:33:13 | s3://commoncrawl/crawl-data/CC-MAIN-2021-10/segments/1614178369054.89/warc/CC-MAIN-20210304113205-20210304143205-00493.warc.gz | 0.841458 | 274 | CC-MAIN-2021-10 | webtext-fineweb__CC-MAIN-2021-10__0__86107445 | en | Mr Peri Peri ● Merrylands
Lebanese Pizza Restaurant in Merrylands, Sydney. Mr Peri Peri Merrylands is not a "franchise", we are Independently owned. Our address is 252 Merrylands Rd, Merrylands NSW 2160. We open 7 days a week between 5am and 11.30pm.Order Online
Shawarma Chicken Plate
Includes chips, veggie, sauce and Lebanese bread.
Mixed Meat Plate
chicken and meat Shawarma, salad, hot chips , sauce and Lebanese bread
Kaakat Beirut Mix
with Sujuk and Cheese
Chicken Peri Peri Pizza
Tomato base, chicken breast, tomatoes, red onion, capsicum, baby spinach, cheese and topped with peri peri sauce.
Tomato base, herbs and cheese.
BBQ Chicken Pizza
BBQ base, capsicum, Kalamata olives, mushroom, chicken and cheese.
Supreme Chicken Pizza
BBQ base, onion, mushroom, pineapple, jalapenos, chicken and cheese.
"Love the manpoush!! It was amazing . 🤩"
"Great little local place. I come here often and love the Lebanese Meat Pizza!"
Book A Table
252 Merrylands Rd,
Merrylands NSW 2160 | food |
https://firsttothetable.com/2020/03/08/sourdough-bread/ | 2023-11-28T16:32:20 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679099892.46/warc/CC-MAIN-20231128151412-20231128181412-00744.warc.gz | 0.932729 | 2,801 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__102181491 | en | My sister asked me recently, “You’ve posted a sourdough recipe, right?” I was a little surprised to have to respond, “No, actually, I haven’t.” I’ve been baking sourdough bread since I moved to Los Angeles in 2014, a tiny container of my mom’s sourdough starter making the six-hour drive with me and mom in a sweltering hot car. That little bit of starter thrived, giving me loaf after loaf of excellent bread every week. I like to call it my baby—if someone looked at my phone and saw all of my “feed the baby” reminders, they might look at me strangely.
There’s little else that makes me as consistently happy as making sourdough bread does. I love the familiar ritual: the feeding, waking up to a bubbly starter, the sweet smell of damp flour, folding and turning, shaping plump blobs of stretchy dough, scoring, heating, baking. It makes me feel grounded—no matter what’s happening in life, this one thing is always the same. The crackling, whispered song of a freshly baked loaf is truly one of my greatest comforts.
I think a lot of people are daunted by the idea of making sourdough bread. But broken down into components, it’s truly simple. Mix a few ingredients together, fold a few times, and add time. If you’re new to sourdough, give yourself a bread day; I usually bake one or two loaves on Sundays, which sets us up for the week.
I will preface this post by saying I have not included a recipe for a sourdough starter, or levain. My mom successfully made hers using Tartine’s methodology, but I’ve known others have had issues with creating a starter from scratch. Therefore, I suggest finding a friend who has one and taking some of theirs (I’m happy to share mine), or do the research on creating your own. I recommend reading either Tartine Bread or the Tivoli Road Bakery book—both are excellent, serious bread baking manuals that I have used to great success. And, of course, there are countless online bloggers who have taken a deep dive into sourdough.
I keep a mix of 50/50 all-purpose and whole wheat flour in a large container so that I don’t have to measure out both when I feed my starter. I find that it saves me time, but feel free to simply measure 100g of each into your starter.
Your starter will probably survive, unused in your fridge, for about a month, but it’s best to feed it at least every two weeks. Even if you don’t want to make bread every two weeks, I recommend feeding it on that schedule (or more often). If you haven’t used it for a while, it may develop a grayish liquid on top—don’t be alarmed, just pour and scrape it off when you feed it next.
I’ve included a few links to supplies that I find helpful. Feel free to buy them if you’re serious about bread baking, but you can also make do with whatever tools you do have.
Bread reacts to outside temperature. This means if you live somewhere warm and humid, your bread will rise more quickly and be ready to bake faster. Therefore, plan to complete the minimum turns and rest times, or else you may over-prove* your dough. If your kitchen is very cold, complete the maximum number of turns and resting times. Over time, you will learn what your bread needs depending on the seasons and your particular climate.
*Over-proving means the air bubbles have expanded as far as they could go and then collapsed, which will result in a flat loaf. Fortunately, sourdough is forgiving—so far that has not happened to me!
If you want freshly baked bread by midday or even a little earlier, you can start your bread the day before you want to eat it and simply extend the first or second resting period. To extend the first resting period: after you’ve completed your turns on day 1 and let the bread rise for 2–3 hours, put the whole thing, covered, in the fridge overnight. On the morning of day 2, take the dough out of the fridge and let it come back to room temperature, about an hour. Pick the process up where you left off by completing the first shaping. To extend the second resting period: when you’ve shaped your dough for the second time and placed it in its basket, let it rest, covered, for at least an hour before wrapping it well with a kitchen towel or two (not too tightly) to keep it moist while it’s in the fridge. The next morning, take the rested dough out of the fridge and let it come to room temperature—this should take 1-2 hours. At this point you’re ready to bake.
Try different whole wheat flours. I love finding small batch flours at Farmer’s Markets or local bakeries (the one I love is called Full Belly Farms and their flour is fantastic). Small-batch producers process the flour less and it’s usually a lot fresher when you buy straight from them rather than from a grocery chain. Feel free to try alternative flours, like spelt or rye, but start out by using just a little bit in place of some of the wheat flour and increase each time you make bread in order to find the sweet spot. Many alternative flours have a lower gluten content and therefore need more time and more folds to develop the correct structure.
This recipe uses a digital scale. If you want to make bread, go buy one—they’re not expensive and it will probably last forever. It’s the best way to get accurate results for bread and most baking recipes. Click on the link in the recipe to find the one I use.
makes 1 loaf • adapted from The Tivoli Road Baker book
For the starter:
200g 50/50 flour mix using all-purpose flour* and whole wheat flour
200g cool (not cold) water
For the bread:
300g bread flour
120g whole wheat flour
300g cool water
100g sourdough starter
12g fine sea salt
*Be sure to use an all-purpose flour with no additives, as those can render the starter useless.
Feed your starter the night before you intend to use it. Scoop out all but about 1/4–1/2 cup of your old starter. Using a kitchen scale, pour 200g cool water into your container, then add your 200g 50/50 flour. Stir it all together well, making sure to incorporate the bits on the bottom. Put the lid on lightly (it needs air, so never fully close the lid), cover with a kitchen towel, and secure with a rubber band. Leave on the counter over night. (If you live in a warm area, especially during summer, you may want to feed your starter early in the morning instead. In that case, it should be ready to use within 4-6 hours.)
The next morning, mix the 300g bread flour and 120g whole wheat flour together in a large bowl. Stir in the 300g cool water with a wooden spoon until you have a shaggy dough, then get in there with your hands and knead a little bit until it’s mostly all mixed—some dry flour will remain, but don’t worry about it. Cover the bowl with a kitchen towel and leave for 30–60 minutes (this is called the autolyse—it’s when gentle gluten development begins, contributing to a better texture and flavor). Add the 100g starter, or levain,* (levain is starter that has been fed and is ready to use) and fold/knead it in with one hand. Add 12g salt and fold in by hand until the salt is entirely incorporated and the dough is relatively smooth/cohesive. It will still look a bit rough. Close the lid on your remaining starter (again, don’t fully close the lid) and store it in your fridge (not too near the back or it will get too cold) until ready to use again, ideally within two weeks.
*Your starter is ready when it’s at least doubled in volume. If you want to make sure it’s ready, drop a small spoonful in a glass of water. If it floats, it’s ready. (If you leave it overnight, it should be good to go.)
Place the mixed dough in a covered container or bowl (I like to use a professional food storage container with a lid). Leave to rest in a warm spot in your kitchen for 30 minutes. Every 30 minutes after that, perform a turn, meaning: lifting from the bottom, fold each corner of the dough over itself. Once you’ve completed at least 4 turns (2 hours) and up to 6-8 (3–4 hours), let the dough rest, covered, for 2-3 hours.
Complete the first shaping: turn the dough out onto a lightly floured surface. (Note that you’ll probably need a bench scraper to make your life easier with this step.) Pat the dough down into a rectangle and fold into your desired shape. For a round loaf, using both hands, fold the corners in, then roll, lift, and lightly stretch the dough until you have a relatively tight ball with a smooth top. For an oblong loaf, roll and press the short side of the patted rectangle towards you, using your thumbs to push the sides in as well. Seal the shape by pinching the seam together, and pat to get an even shape. Rest the dough, seam side down, under a damp kitchen towel for 20 min.
Pat down the dough and shape once more, using the same method. Generously flour a banneton (bread basket) or a standard loaf tin lined with a kitchen towel. Place your reshaped dough into the banneton or loaf pan, seam-side up. Cover loosely with a damp towel and let rise in a warm spot for another 2-3 hours.
Preheat your oven to 485°F (or 500°F if your oven runs colder). Place a large dutch oven (see end note if you don’t have one) inside (without lid) and let it preheat with the oven for 15–20 minutes.
Boil a little water. Flour a large piece of parchment paper with a sprinkle of rice flour (or other flour). Once the oven is ready, turn your bread onto the floured parchment paper (seam side down) and score the top of the bread using whatever design you wish (I often default to one long slash—it’s easy and effective). To score, you can use a serrated knife, kitchen scissors, or a lame, which is essentially a tool made specifically for scoring bread that looks like a razor blade on a stick.
Carefully lower the bread on the parchment paper into the hot dutch oven. Quickly pour 1oz boiling water under the side of the parchment paper (not onto the bread). Immediately cover with the lid (watch out, the steam is hot!) and get into the oven as quickly, and safely, as possible. (You can also toss in two ice cubes beneath the sides of the parchment paper instead of the boiling water.)
Bake for 20 minutes with the lid on. Turn the oven down to 450°F and bake for another 10 minutes with the lid on. Remove the lid and bake for another 8–10 minutes, until the top is a lovely, rich golden brown.
Using pot holders, remove the pan from the oven and immediately transfer the loaf to a cooling rack. Let the loaf cool for at least 30 minutes before slicing, but preferably a few hours to let the steam inside set—otherwise, you might damage the structure.
Store the cooled bread at room temperature, wrapped in bee’s wrap, for up to a week. If your home is warm, monitor closely for mold. If you eat bread slowly, cut the loaf in half and wrap one half tightly in bee’s wrap and a plastic bag, and freeze. When you’re ready to eat it, thaw in the fridge overnight and it will be ready to slice the next morning.
Note: If you don’t want to do the steam/dutch oven method, you can also bake the loaf in a preheated heavy-duty, unlined ceramic loaf pan (like le Creuset) with a lighter metal loaf pan as a lid. Preheat both for 15-20 minutes. Flour the pan directly—no need to line with parchment paper. Bake the bread for 20 minutes with the lid on at 485°F and 20 minutes with the lid off at 450°F. I find that the dutch oven method makes for a lighter and more hole-y loaf, but do what makes you most comfortable. You can also bake the bread directly on a preheated pizza stone, adding boiling water to a pan on the lower shelf of the oven. I haven’t used that method, but I’m sure you can find success if you do a little research! | food |
https://www.diabeteshealth.co.in/nutrition/2022/12/21/diabetes-heart-disease-and-your-diet | 2024-04-19T18:11:15 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817442.65/warc/CC-MAIN-20240419172411-20240419202411-00790.warc.gz | 0.92249 | 2,250 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__25309813 | en | When you have Diabetes, you are at risk of heart disease and more likely to have certain conditions that increase the chance of having a stroke, high blood pressure or high cholesterol and that's why it is important to take good care of your heart. Heart disease affects your circulation which makes other Diabetes-related complications such as eyes and feet problems worsen.
People with Diabetes tend to develop heart disease at a younger age than people without Diabetes. While all people with Diabetes have an increased chance of developing heart disease, the condition is more common in those with Type 2 Diabetes. If your blood sugar level is high and constantly fluctuating for a period of time, then sugar sticks to your red blood cells and builds up in your blood as your body can't use all of this sugar properly. This build-up can block and damage the interior surfaces of blood vessels carrying blood to and from your heart, starving the heart of oxygen and nutrients and this can lead to serious heart complications. This causes potentially higher levels of lipids or fats in the blood (including high cholesterol levels) associated with heart disease. When the blood sugar level is consistently high, this activates a biological pathway that causes irregular heartbeats - a condition called cardiac arrhythmia - that is linked to heart failure and sudden cardiac death.
Therefore, it is important to keep your blood sugar level as close to the target blood sugar and make healthy lifestyle changes such as eating a healthy diet, regularly exercising, managing stress and alcohol and tobacco cessation. These will help protect your blood vessels and lower blood pressure and cholesterol which in turn will improve your heart health.
Dietary and Lifestyle Considerations
People should be assisted to adopt a healthy eating pattern according to their personal and cultural preferences. Focus on variety, nutrient density, and whole foods within the food groups.
Weight loss and maintenance are critical for prevention and control of cardiovascular disease risk factors. The calories intake should be appropriate for the individual to help achieve and maintain healthy body weight and restricted for those attempting weight loss. Weight loss in obese people leads to a considerable reduction in the workload of the heart, a drop in blood pressure, thereby improved cardiac efficiency.
It is recommended that total dietary fat should be 25-35 per cent of total calorie consumed. For example, for a person eating a 1500 calorie diet, this would be around 50 g of fat per day. It is not desirable to restrict all forms of fats as severe restrictions result in mental depression, risk getting insufficient amounts of fat-soluble vitamins and essential fatty acids.
The association between LDL (bad) cholesterol and saturated fats and trans fats is very strong with risk of cardiac disease. 1 per cent increase in the recommended saturated fats consumption equals to 2.7 mg increase in serum cholesterol.
Avoid foods high in saturated fat/trans fats
1) Red and white meat like beef, pork, lamb and skin of poultry and processed meats such as hot dogs, sausages, salami, etc.
2) High-fat dairy products- cream, ice cream, whole milk, cheese, butter. It is also present in some tropical oils such as palm, palm kernel, coconut oil.
3) Bakery items like cookies, pastries, cakes, etc.
PUFA and MUFA
PUFA (polyunsaturated fatty acid) prevents the accumulation of cholesterol in blood vessels, also decreases the synthesis of bad cholesterol VLDL, LDL. It also helps in prevention of thrombus formation and decreases the stickiness of platelets and prevents the tendency of blood platelet clot.
Non-vegetarian foods high in PUFA are fatty fish such as salmon, mackerel, sardines, hilsa, seer, katla, halwa. 100-150 g of steam or grilled fatty fish twice a week or 2 g of fish oil every day can reduce bad cholesterol and increase HDL-good cholesterol.
Vegetarian foods high in PUFA are chia seeds, walnuts, flaxseeds. Recommended intake is 2-3 tsp/day. Unsaturated oils like sunflower, soybean, groundnuts, and rice bran oil are healthier choices than saturated fats like butter, mayonnaise, ghee, cream, cheese. Limit your intake not more than 5-6 tsp/day
A research study found that high MUFA (monounsaturated fatty acid) diets could reduce plasma triglycerides by 19 per cent and VLDL cholesterol by 22 per cent in people with Diabetes. Another study showed that people who ate high MUFA diets had less inflammation and better insulin sensitivity than those who ate diets high in saturated fat. MUFA sources include olive oil, avocado oil, peanut oil, almonds, cashews, walnuts. Lowered intake of dietary saturated fatty acids replaced with MUFA and PUFA may reduce CAD by 30 per cent.
Excessive cholesterol in your blood builds up in the walls of blood vessels. This causes blood vessels to become narrow and decreases or blocks blood flow to the heart muscle. This leads to insufficient blood carrying oxygen to the heart and you may suffer chest pain. If the blood supply to the heart is completely cut off by a blockage, the result is a heart attack. There are two forms of cholesterol that many people are familiar with: LDL or bad cholesterol and HDL or good cholesterol.
LDL is the main source of artery-clogging plaque. HDL actually works to clear cholesterol from the blood.Eating healthy and regular exercise is a basic treatment for high cholesterol levels. The fibre-rich diet helps in binding cholesterol and increase the excretion of cholesterol. Plant sterol present in vegetable oils such as mustard oil, soybean oil, safflower oil and corn oil diminish the plasma cholesterol by inhibiting cholesterol absorption. Avoid excessive consumption of cholesterol-rich foods such as animal fat, egg yolk, organ meats, and high-fat dairy products Proteins When choosing proteins, choose the right kind and amount of protein. Opt for low-fat options such as lean meats, low-fat dairy products, tofu, egg whites, pulses which are the lower-fat alternative and are also rich in fibre, vitamins and minerals. Avoid oily/buttery gravies in the preparations.
Combine lean meat/fish and vegetables together. Remove skin of meats before cooking. Watch portion size.
If total calories are restricted, carbohydrate intake would be reduced. Remember to include complex carbohydrates such as whole grains, fruits, vegetables, pulses in the diet. These foods also contain good amount of fibre which helps to reduce the risk of cardiovascular disease. Avoid simple carbohydrates such as sugars, processed foods, refined flours, canned juices, soft drinks etc. Excessive intake can increase serum triglycerides levels.
The soluble fibre present in pulses, whole grains, oats, fruits, vegetables helps in reduction in serum cholesterol and blood sugar levels. Tips to increase fibre intake:
1) Include whole grains in every meal. Use whole-wheat flour/millet in cooking instead of refined flours.
2) Choose whole-grain bread. Choose bread with the highest amount of fibre per slice.
3) Keep regular intake of steel-cut oats preparations. You can Sprinkle over salad, soup, and yoghurt.
4) Use brown rice instead of white rice.
5) Include at least 1-2 servings of whole pulses every day.
6) Eat at least five servings of fruits and vegetables each day. Fresh fruit is slightly higher in fibre than canned. Eat fruits and vegetables with the peel whenever possible.
7) Eat whole fruits instead of drinking juices. Juices don't have fibre.
8) Add chopped dried fruits in the regular intake. Dried fruits have a higher amount of fibre than the fresh versions.
Vitamins and minerals
If total fat, animal fat, meats, eggs and seafood are restricted, vitamin A deficiency may occur and supplementation is essential. Dark green, yellow, orange colour vegetables and fruits are a rich source of vitamin A.
Supplement of Niacin increases HDL cholesterol while lowering the levels of LDL Cholesterol and Triglycerides.
Vitamin C is known to be involved in regulating cholesterol metabolism and in maintaining the structure of blood vessels and avoid tissue damage. Consume fruits, green leafy vegetables, lemons, guavas, amla etc. to include vitamin C in your diet.
Sodium should be restricted when there is hypertension, a significant risk factor for heart disease. Extra salt, Salty foods, processed foods, bakery items should be avoided. Try to limit your salt intake of 6-7g or 1 tsp/day.
High potassium intake may help counteract the effects of high sodium levels. Potassium helps to maintain cell fluid balance and plays a role in muscle contraction. Low level of potassium has been associated with high blood pressure. Include potassium-rich foods - Green leafy vegetables, amla, chiku, lemons in your regular diets.
Drinking too much alcohol can raise the levels of some fats in the blood (triglycerides), high blood pressure, heart failure and increased calorie intake which can lead to obesity, higher risk of developing other complications related to Diabetes. The American Heart Association cautions people NOT to start drinking if you do not already drink alcohol.If you drink alcohol, do so in moderation. This means an average of one to two drinks per day for men and one drink per day for women. For those who drink alcohol, consumption should not exceed 30-60 ml of ethanol per day. One drink = 150 ml wine, 360 ml of beer, 45 ml of 80- proof liquor (whiskey, rum, vodka and gin).TobaccoTobacco use continues to be one of the most important risk factors for heart disease, also increase the risk complications of hypertension.Non-smokers who breathe secondhand smoke have between 25-30 per cent increases in the risk of developing heart disease. Helping people with tobacco cessation is a critical component of cardiac disease prevention.
Exercise and physical activity
Physical activity, especially aerobic exercise increases heart strength. This can help a long-term reduction in the heart's workload. Exercise raises blood levels of HDL, the good cholesterol. The coexistence of Type 2 Diabetes and hypertension is especially damaging to cardiovascular health. Apart from controlling blood sugar and blood pressure, exercise improves the heart's blood vessels function.
Exercise also helps to achieve healthy body weight. In addition to the dietary recommendations, people of all ages should meet physical activity guidelines for health promotion and chronic disease risk reduction. Adults are advised to do at least 150 minutes a week of moderate-intensity aerobic physical activity. More benefit may accrue from 60-90 minutes of daily exercise. Older adults/people with any health issues should tailor their activities according to their physician's advice. | food |
http://lowrestaurant.com/denver/family/travis-phillips/ | 2017-10-23T11:29:10 | s3://commoncrawl/crawl-data/CC-MAIN-2017-43/segments/1508187825900.44/warc/CC-MAIN-20171023111450-20171023131450-00170.warc.gz | 0.985427 | 267 | CC-MAIN-2017-43 | webtext-fineweb__CC-MAIN-2017-43__0__252006124 | en | Travis Phillips: Chef de Cuisine
Travis has Southern cooking in his bones. A graduate of The Art Institute in Charleston, he has worked his way through some of the best kitchens in South Carolina including Amen St. Fish & Raw Bar, Stars Restaurant, and FIG. In 2014, he moved to Denver and worked for The Squeaky Bean, Old Major, and The Pig and The Sprout.
Travis can trace his desire to make food for others to one Mother’s Day when he was six years old. He prepared scrambled eggs, toast, hot teas and orange juice, delivered on a tray. Seeing the surprise and delight on his mother’s face is something he still carries with him today.
Travis strives to provide his guests with honest food and wants his guests to feel like they are long-lost friends visiting his home. He wants them to experience a comfortable and vibrant atmosphere and feels the refined Southern cuisine of LOW is a perfect way to make this happen.
He values a strong kitchen team and looks to hire people who share his joy and desire to bring others satisfaction through delicious food. Travis treats every bite of food as if it were the last meal he would ever serve his grandma. In other words, he says, “it better be bad ass!” | food |
https://balaclava.thesourcebulkfoods.com.au/ | 2022-08-15T10:45:33 | s3://commoncrawl/crawl-data/CC-MAIN-2022-33/segments/1659882572163.61/warc/CC-MAIN-20220815085006-20220815115006-00198.warc.gz | 0.949915 | 615 | CC-MAIN-2022-33 | webtext-fineweb__CC-MAIN-2022-33__0__37784200 | en | Located in Carlisle Street Balaclava, The Source Bulk Foods is proud to be part of this retail strip. Shoppers recognise Carlisle Street as having many specialist fresh food stores including a coffee roaster, delicatessen, organic store, fruit and veg, butcher, plus many cafes and other unique stores.
Our mission is to help people reduce their waste. As well as our wonderful range of food, we have a great range of insulated water bottles, keep cups, food jars and lunch boxes. Our personal and household cleaning products are kind to the environment, and we offer assistance and tips.
At The Source Bulk Foods, you can shop from over 400 bulk wholefood products, including nuts, seeds, grains, cereals, herbs, spices, rice, flour, snacks, superfoods, honey, oils, confectionary, cleaning products and much more. You can buy as much or as little as you need from our selection, which includes a wide range of paleo, vegan, gluten free, dairy free and organic products. We also try to support Australian growers and producers where possible. Our kombucha on tap and honey are local and are sensational!
We are passionate about the environment and do our best to minimise our impact on the earth. We encourage you to bring in your own bottles, containers, bags and jars to refill, and we have always been proudly plastic bag free.
SELECT & COLLECT
You can now do your shopping at home and collect your purchase from our store.
Become a loyalty member today!
Then start earning 5% back on every dollar you spend!
Signing up is quick, easy and FREE!
To become a loyalty member with The Source Bulk Foods simply visit your local store and start saving.
Being a loyalty member also gives you the opportunity to hear about our latest products, special offers, and national sales, some of which are exclusive to members.
Our monthly member newsletters are also filled with our recommended products, gift ideas from us, handy recipes, great food prep tips, local workshops and more.
Buying in bulk is an affordable way to shop, it also helps reduce waste and is a fantastic way to buy just what you need. Our specials are a great way to save even more! It also gives you the opportunity to try new products and recipes and to stock up on your favourite items.
Our weekly special will be advertised on our main site and on Facebook.
News & Info
Thank you for wanting to join The Source Bulk Foods Family, please see available positions below, or contact or visit our store to see if we have any available positions coming up.
|Job title||Description||Location||Date added||Email address to contact|
|Sorry currently there are no available positions at this store. Feel free to email your resume to be considered for any future positions.| | food |
https://www.bubusiness.in/dried-coconut-1-kg.html | 2019-10-17T10:30:58 | s3://commoncrawl/crawl-data/CC-MAIN-2019-43/segments/1570986673538.21/warc/CC-MAIN-20191017095726-20191017123226-00144.warc.gz | 0.920713 | 129 | CC-MAIN-2019-43 | webtext-fineweb__CC-MAIN-2019-43__0__106664959 | en | Dry Coconut 1 Kg
Disclaimer: Every effort is made to maintain the accuracy of all information. However, actual product packaging and materials may contain more or different information.
Special Price ₹205.00 was ₹280.00
(GST Not Applicable)
Availability: In stock
Dried Coconut 1 Kg
Copra is the dried meat, or dried kernel, of the coconut used to extract coconut oil. Ground from high quality dried coconut meat, it's high in fiber with 32% of your daily value per serving. Its mild coconut flavor works beautifully in both sweet and savory recipes. | food |
https://www.madeiratrip.eu/en/blog/top-5-typical-madeiran-dishes/ | 2024-04-16T14:33:00 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817095.3/warc/CC-MAIN-20240416124708-20240416154708-00131.warc.gz | 0.969553 | 587 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__158212914 | en | TOP 5 Typical Madeiran dishes
Madeiran cuisine is based on traditions and is very delicious. Its secret lies in the fishes and spices that are typical for this island, which is of volcanic origin. The taste of the dishes is enhanced by the pleasant weather, which is sunny throughout the whole year.
1. Espada fillet with banana and roasted potatoes
Black scabbardfish (Espada) is a cutlassfish, which can normally be bought at local markets. This fish has fine meat and is usually served baked with banana, fried, or grilled. Although Espada is not exactly beautiful to look at, its meat is delicious. If you would like to cook it at home, you can simply go to the nearest market and ask the shopkeeper to fillet it for you. You can for example coat it with breadcrumbs, fry it and serve it with potatoes. This dish is something we definitely recommend.
2. Espetada and “Bolo do Caco”
Traditional “Espetada” is something like skewers. Pieces of meat are put onto an iron skewer and complemented with vegetables, garlic or onion – completely depends on your taste. The meat is roasted over a fire and served with the traditional Madeiran bread, which is made of sweet potatoes. This bread is more akin to a thick pancake than to what we perceive as bread. The combination, though, is delicious and you really should not miss the opportunity to try it out when visiting local restaurants.
3. Tomato soup
When exploring the secrets of local cuisine, you will surely come across the tomato soup. It is served warm and is available throughout the whole day. It is made of onion, garlic, fresh tomatoes, oregano, and olive oil. The dish is finished off with a sautéed egg. It is usually served with a slice of Madeiran bread, which makes the whole dish even more delicious.
4. Pastel de Nata
The origin of this dessert dates back to the 19th century. It was invented by nuns, who had too many spare yolks. At the time, egg whites were used for starching the robes. The dessert is made of puff pastry, cream, milk, corn starch, and lemon zest. If you would like to prepare a pastel on your own, be sure to check out our website or Facebook page, because we will be posting the recipe soon.
Picado is a very popular dish in Madeira. It is very similar to goulash with chicken/beef/pork meat. It is served with fries and a lot of vegetables including olives. If you are not a fan of the Meditteranean cuisine, this is for you. You can wash down this calorie bomb with local beer. | food |
https://tyfitness.co.uk/product/mar-2021-recipe-pack/ | 2024-04-12T13:31:38 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816024.45/warc/CC-MAIN-20240412132154-20240412162154-00634.warc.gz | 0.943555 | 129 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__51275577 | en | - 15 delicious, healthy and tasty recipes including breakfast, lunch, dinner and snack options.
- A full shopping list to help you get organised so you know exactly what you need
- A weekly planner to help schedule out your meals.
- MyFitness Pal barcode so you can scan directly into the app to keep track of your protein, fat and carbohydrate intake.
Each recipe is clearly laid out with details on how many servings, prep time and cooking time. The ingredients are listed and easy to follow step by step instructions. There is also nutritional information for each serving and a key to help guide your meal choices. | food |
https://shahrvand.com/archives/10914 | 2021-01-19T07:37:35 | s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703518201.29/warc/CC-MAIN-20210119072933-20210119102933-00372.warc.gz | 0.957413 | 1,934 | CC-MAIN-2021-04 | webtext-fineweb__CC-MAIN-2021-04__0__288791 | en | Mapping of Tehranto Continued . . .
Sima Sahar Zerehi – In the past few weeks we began our section titled Mapping Tehranto by introducing you to some of our community’s media outlets via our feature Tehranto’s Fourth Estate. As we await responses to our questionnaire from the remaining media outlets we will proceed with our next feature – Tastes of Tehranto.
Tastes of Tehranto
One of the main pillars of any community is their culinary tradition. Food brings people together, meals shared with family and friends and memories sparked over the familiar tastes of home.
For me the aromatic flavour of Iranian black tea, the smell of charbroiled kabobs, the distinct salty flavour of Iranian feta, and the sweet nectar of a pomegranate are just some of the familiar tastes of home that draw me to the Iranian shops and restaurants. Regardless of how my palette develops with exposure to new culinary traditions, nothing has the same nostalgic pull on my senses than basmati rice or fresh baked Barbari bread.
So it’s no surprise that much of the Iranian community in Toronto is centered on the restaurants, bakeries, patisseries and shops that offer residents of Tehranto the familiar tastes of homeland and childhood. As such, one of the segments of Mapping Tehranto will undertake the project of introducing some of our community’s culinary gems. We’ll bring you interviews, profiles, and stories of the cooks, grocers, and bakers that have devoted their lives and careers to creating the tastes of Tehranto.
The Master Bakers at Shirini Sara
Vida Malek gently rolls a small ball of dough on the prep table in the cavernous kitchen behind Shirini Sara’s pastry shop. Although it’s a cold and rainy November morning, the patisserie, which is tucked away in a remote plaza on Leslie Street, is warm with the smell of baked goods; hints of vanilla, cinnamon, cardamom, rosewater and orange blossom fill the air, smells of freshly baking cookies and cakes.
Vida is dressed in what appears more like a lab coat than an apron with a look of focused determination on her face; the matriarch of the pastry shop resembles a scientist undertaking serious research rather than someone making delectable sugary treats. Intermittently she adds a few drops of coffee and sprinkles of coco powder; “is this the colour brown that you were thinking of?” she asks Vanessa in Farsi while holding up what’s now a brick coloured ball of dough. “No I want a more chocolate brown,” responds the striking young woman with dark almond shaped eyes and long mahogany hair in a Farsi laced with a distinct French accent.
Mother-in-law Vida Malek and daughter-in-law Vanessa Malek are working on a marzipan gateaux, made from almonds and pistachios for a prominent customer at Pusateri’s. Vanessa the creative mind behind the operation has a vision of a pistachio coloured cake with a decorative chocolate trim and adored with their now signature triple berry arrangement.
The design is chic, modern and understated as per young Vanessa’s French/Persian sensibilities and Vida is the baker who’ll make this creation come to life as an edible work of art infused subtly with traditional Iranian flavours and a French culinary flare.
The order is of special significance to the Shirini Sara team not only because the customer is a VIP, a millionaire flying to Canada for a birthday celebration, but also because their relationship with the elite grocery store Pusateri’s is only a few months old.
Vida Malek founded Shirin Sara in 1978 in Tehran’s affluent northern suburb as a deluxe patisserie catering to elite customers such as the Persian imperial household. Supported by her mother Talat Alai, who is still a vital resource to the operation in her 90’s, Vita became Iran’s first female patisière. Her signature was to create French-influenced Persian culinary pastries subtly flavoured with the traditional tastes of Iran.
“Unfortunately, when people think of Iranian pastries they think rosewater, but that’s not how we do things,” states Nader Malek the man in charge of the bakery’s front-of-house operations.
“Yes we use cardamom, rosewater, orange flower water, and saffron but not in every pastry, cookie or cake and never too much. Our flavours are subtle and sophisticated,” explains Nader.
Nader Malek is the type of storeowner who always greets customers with a free sample and guests with a freshly brewed cup of tea. He has a gentle disposition and a friendly mannerism that makes him an ideal candidate for customer service. Like most small business owners Nader Malek takes on multiple roles in the operation and also acts as Shirini Sara’s accountant. For years he’s also been the public face of the operation an honour that he now most willingly shares with daughter-in-law Vanessa.
For decades Shirini Sara has been a hidden gem catering almost exclusively to the Iranian community in Toronto. In Toronto the patisserie began as a small operation out of the Malek’s home when they first immigrated to Canada in 1989.
“When Vida and I arrived in Canada many of our friends knew about our bakery in Iran. So they would come to us and order pastries, cookies and cakes. That’s how we started in Canada, by baking orders in our home,” explains Nader Malek.
“In 1990 we opened a store near Sheppard but we had to move soon because of the subway construction, so we came here to Leslie, we picked this location because it has a very large kitchen and we always had plans to distribute our pastries to other retailers. This location was ideal for that but it took Vanessa joining our family and business for that plan to come to life,” explains the doting father-in-law.
While Shirini Sara or Pastry House to Canadian customers has been a Tehranto icon for almost two decades, it is just recently expanding into a supplier of high-end pastries to some of Toronto’s most discerning fine food markets such as Whole Foods and Pusateri’s.
“This was one of my missions to bring Shirini Sara closer to the customers, not only Iranian customers but Canadian customers as well,” chimes in Vanessa.
“I was taking the pastries and cookies with me wherever I was going and people were always asking where is this pastry shop and when I would say on Leslie people would just say oh forget about it, so I said I’m going to do something about this,” explains Vanessa.
“My mission was the distribution part,” adds Vanessa. “It was the job of the new generation to do it, and it was so simple for me, the products are so perfect, everything is all natural, it is so easy to sell. I went straight to Pusateri’s and other high-end stores and they were just amazed.”
Vanessa brought new ideas and energy to the operation, adding a website, and modernizing the look and packaging of the products.
“I have also always been obsessed with nutrition,” recounts Vanessa, “the way that we make the pastries, everything is all natural, the cream is just cream and icing sugar, nothing is added, its just pure, the sponge is so light, it’s all natural, there’s no margarine, or oil or butter, our pastries are never over sweet. Never too much, the perfect balance of flavours.”
She explains that Shirini Sara pastries also met a need in the market. “The market has a lack of gluten-free products so when I approached retailers they were amazed to see high quality glutton-free products.”
How Shirini Sara is able to make their delectable treats glutton-free is a closely held trade secret but Victoria did hint that the secret was rooted in using traditional Persian ingredients foreign to most western bakers.
Today Shirini Sara’s shirini khoshk (‘dry’ cookies) and shirini tar (fresh cream patisseries) and cakes can be purchased not only at their flagship store but also at the Pusateri stores on Yorkville, Avenue Road and Bayview Village. In the near future the gluten-free treats will also be available at Whole Foods and the Malek’s are negotiating with two other high-end retailers who may also feature the Iranian delicacies on their shelves in the new year.
But for those who want the authentic Shirini Sara experience I would recommend taking the cumbersome trip to their store at 1875 Leslie Street where you’ll be sure to be met by Mr. Malek’s friendly smile and the smell of Vida’s fresh baked treats. | food |
https://bgcvergennes.org/meals-for-all | 2020-04-02T22:41:54 | s3://commoncrawl/crawl-data/CC-MAIN-2020-16/segments/1585370508367.57/warc/CC-MAIN-20200402204908-20200402234908-00472.warc.gz | 0.928339 | 453 | CC-MAIN-2020-16 | webtext-fineweb__CC-MAIN-2020-16__0__206313807 | en | Starting Wednesday, March 18th the Boys & Girls Club of Greater Vergennes will be providing take-out meals and meal delivery to anyone (this includes kids through seniors) in our 5-town school district free of charge. This includes Addison, Ferrisburgh, North Ferrisburgh, Panton, Vergennes, Waltham and West Addison. These meals will be available while the ANWSD schools are closed. All meals will be packaged in recyclable materials.
Wednesday March 18th - Hamburger/Macaroni Casserole with spaghetti sauce
and mozzarella cheese
Thursday March 19th - Roasted Chicken and Rice Pilaf
Friday March 20th - Sloppy Joe's on a Bun and corn
Monday March 23rd - Taco Pie and tortilla chips
Tuesday March 24th - Pulled Pork on a Bun and corn
Wednesday March 25th - Mac & Cheese
Thursday March 26th - Meatloaf and Mashed potatoes
Friday March 27th - Chicken Nuggets and Rice Pilaf
Monday March 30th - Roast Pork & Mashed Potatoes
Tuesday March 31st -Chicken & Biscuits
Wednesday April 1st - Hamburger Macaroni Casserole
Thursday April 2nd - Roasted Chicken with Rice Pilaf
Friday April 3rd - Sloppy Joe's on a Bun
Take-out meals can be picked up at the Club on 20 Armory Lane between 11:30 AM and 12:30 PM. Walk-ins are welcome to pick up meals.
Meals orders can by using the by following link: https://forms.gle/YJJrhzvXuueZZChd6 IF YOU HAVE ORDERED THROUGH MARCH 27TH PLEASE DO NOT DUPLICATE YOUR ORDER - USE THIS FORM TO ORDER FROM MARCH 30TH GOING FORWARD.
or you may call the Boys & Girls Club at 870-7199.
Please leave us a message. Be sure to tell us which days you would like meals, how many meals you need and if you will be picking up meals or having meals delivered. If you need delivery please give us your home address including house number, street name and town. | food |
https://www.newworldtampa.com/jobs-at-the-new-world | 2023-12-07T07:13:29 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100650.21/warc/CC-MAIN-20231207054219-20231207084219-00458.warc.gz | 0.951924 | 162 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__179345491 | en | We have an opening for an experienced line cook!
The successful candidate must have a passion for food, be a team player, and be able to handle a variety of kitchen tasks including food preparation, cooking, plating and cleaning.
Applicants must have a minimum of 2 years of experience in a high-volume environment, with a strong knowledge of food safety guidelines, sanitation standards and cooking methods.
Responsibilities include preparing food items according to recipes and specifications, ensuring quality and consistency, maintaining a clean and organized workspace, and contributing to a positive team environment.
Ideal candidates will be able to work in a high-pressure environment, have great communication skills, and are motivated to continuously learn and develop their skills. This is a full-time position.
Please send your resume to: | food |
https://www.rosacanina.at/en/cuisine/half-board/ | 2019-04-18T20:44:20 | s3://commoncrawl/crawl-data/CC-MAIN-2019-18/segments/1555578526807.5/warc/CC-MAIN-20190418201429-20190418223429-00206.warc.gz | 0.929232 | 377 | CC-MAIN-2019-18 | webtext-fineweb__CC-MAIN-2019-18__0__127094759 | en | As part of our half-board service, our guests enjoy a 5-course menu every night. Following the soup, we’ll serve a delicious starter followed by a salad buffet and your choice of a meat/fish or vegetarian dish. We’ll then round off proceedings with a delicious homemade dessert. With reservations, external guests are also welcome to enjoy food from our à la carte menu.
What does half board include?
- Breakfast buffet with coffee of your choice, fresh juices, various breads, cheeses, smoked ham, sliced hams and meat varieties as well as freshly cut fruit, muesli, a separate egg menu – always served fresh
- In the afternoon, you can enjoy a variety of cakes made according to traditional recipes, e.g. apricot or plum, cherry, or buckwheat cakes...
- During the evening, savour our soup, starter, salad buffet, meat/fish or vegetarian main as well as a dessert
- Weekly cheese buffet with regional and international specialities, composed with love by our cheese sommelier Sandra
Upon request, we would be happy to prepare food according to your special dietary requirements or intolerances. Let us know about your personal needs and preferences!
Our wine & cheese sommelier recommends ...
Simply ask Sandra ...
... which cheese she recommends with a good glass of wine. To the delight of our guests, our professional wine & cheese sommelier has a trained eye for recommending the right taste combinations. Her special focus is Austrian wines. Her recommendations and keen intuition delights and surprises even seasoned wine lovers. International and local schnapps varieties from the Arlberg region round off our delicious range. Sandra is especially fond of composing her weekly cheese buffet, which artfully combines the tastes of Vorarlberg, Tyrol and international cheese varieties. | food |
http://lindseysdelightfulbites.blogspot.com/2011/05/ | 2018-03-20T04:08:02 | s3://commoncrawl/crawl-data/CC-MAIN-2018-13/segments/1521257647280.40/warc/CC-MAIN-20180320033158-20180320053158-00358.warc.gz | 0.898757 | 398 | CC-MAIN-2018-13 | webtext-fineweb__CC-MAIN-2018-13__0__89769799 | en | Variation of Bobby Flay's "Jam and Bread Pudding"
- 1 loaf brioche, sliced 1/2-inch thick
- 3/4 cup plus 3 tablespoons strawberry preserves.
- 4 large eggs
- 1/2 cup sugar
- 2 1/2 cups plus 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter, melted
- 3/4 cup confectioners' sugar
- Fresh strawberries, for garnish.
Preheat the oven to 375 degrees F.
Butter a 9 by 13-inch glass baking dish. Arrange half of the brioche along the bottom of the dish, and cut or tear the slices to fit. Spread 3/4 cup of the jam on top and cover with the remaining bread.
Whisk the eggs, sugar, 2 1/2 cups of the milk, and the vanilla together; pour over the bread. Press to soak and brush the top with 4 tablespoons of the melted butter. Cover with foil and bake for 15 minutes. Remove the foil and continue baking for 15 minutes longer or until the pudding is set. Remove from the oven.
Preheat the broiler. In a bowl, whisk the remaining 1 tablespoon of milk with the confectioners' sugar. Stir in the remaining melted butter and jam until the mixture is smooth. Spread the mixture over the top of the pudding, place under the broiler, and broil until the glaze is golden. Serve hot or warm, garnished with fresh strawberries.
Variations: I used croissants instead of the brioche and it worked beautifully and I put a white chocolate sauce over the top and I was very pleased with the results.
Note: Might want to let this bread pudding go about 45 minutes or so...I felt like the 30 minutes was not enough, but keep a close eye to make sure.
Brian Garner about the bread pudding said "This is awesome!" | food |
http://www.jessica-hamlin.com/?page_id=583 | 2017-12-16T22:36:42 | s3://commoncrawl/crawl-data/CC-MAIN-2017-51/segments/1512948589512.63/warc/CC-MAIN-20171216220904-20171217002904-00469.warc.gz | 0.875946 | 1,378 | CC-MAIN-2017-51 | webtext-fineweb__CC-MAIN-2017-51__0__115303740 | en | Vegetarian and Vegan Eats at Mainstream Restaurants
Vegetarians and vegans—those who avoid dairy and eggs as well as meat—are not a rare breed in Southern California, but restaurants that cater specifically to herbivores are scarce in Pasadena.
Orean’s Health Express (817 N. Lake Ave., Pasadena, 626/794-0861) is a vegetarian fast food favorite, with soy versions of burgers, hot dogs and other classics.
Though Chipotle (246 S. Lake Ave., Pasadena, 626/229-9173; 3409 E. Foothill Blvd., Pasadena, 626/351-6017) serves chicken, beef and pork, the majority of its other ingredients are vegan and vegetarian-friendly and the chain prides itself on hormone-free dairy (as well as pork) items.
But what are vegetarians and vegans to do when carnivorous friends want to grab a meal at a popular, local restaurant? If the thought of another salad evokes images of growing rabbit ears, discover these different choices and leave worries of being a starving outcast behind.
Pasadena mainstay Mi Piace (25 E. Colorado Blvd., Pasadena, 626/795-3131) transports diners to Italy, where non-meat eaters are welcome. Vegetarians can feast on vegetarian lasagna, ravioli with butternut squash and ricotta cheese filling, or ravioli with spinach and ricotta cheese in marinara sauce. The marinara sauce is made mostly of vegetables and is free of any dairy or meat ingredients.
Vegans can enjoy the large grilled vegetable plate, comprised of shitake mushrooms, Maui onions, asparagus, bell peppers, zucchini and more, topped with rosemary.
The penne arrabiata pasta has a red pepper flake tomato sauce and is free of eggs or dairy. Spaghetti aglio olio is simply delicious with extra virgin olive oil, shallots, chili flakes, garlic, salt, pepper, and lemon. Just ask that pastas not be topped with cheese.
“We can accommodate almost everything the customer needs,” says executive chef Gil Saulnie.
Minestrone soup is a safe bet since it’s made from vegetable broth and combines carrots, celery, beans leeks and potatoes. Most Mi Piace soup du jours are vegetarian but some may use chicken or beef stock so ask your server.
Barney’s Beanery (99 E. Colorado Blvd., Pasadena, 626/405-9777) is a lively destination to hang out or refuel after a late night, especially since they recently revamped their large menu.
“We have a 12 page menu so it makes things a little easier,” says food and beverage director Jacque Duryee.
Vegetarian selections include their homemade veggie patty or spicy black bean patty that can be substituted in a burger, grilled vegetable pizza, grilled vegetable sandwich with pesto on a warm French roll, grilled vegetable quesadilla, pasta New Orleans without the meat, and spicy garlic noodles with vegetables. For those in the mood for breakfast anytime, try an omelette, breakfast burrito, pancakes or new bananas foster waffle.
Vegans can devour vegetarian chili—in a sourdough bread bowl if they’d like—pizza without cheese, the vegetable sandwich without cheese and appetizers like fried zucchini, fried pickle chips, or fried mushrooms.
Tropical getaway Islands (Paseo Colorado-330 E. Colorado Blvd., Pasadena, 626/304-9050; 3533 E. Foothill Blvd., Pasadena, 626/351-6543), accommodates vegetarians with its veggie patty that can be substituted in any of their 11 burgers. The quesadilla or nachos are a good, filling appetizer.
The grilled veggie tacos served with island slaw are vegan if you specify not including cheese and butter. It’s the same drill with the California tacos—an off-menu item with cold veggies instead. Vegans can modify a sandwich by removing the meat, cheese and mayonnaise, though there won’t be much left, but thankfully the bun contains no eggs or dairy.
Kabuki (88 W. Colorado Blvd., Pasadena, 626/568-9310; 3539 E. Foothill Blvd., Pasadena, 626/351-8963), known for delicious Japanese fare and reasonable prices, provides dishes for vegetarians and vegans such as the mushroom miso soup, asparagus roll, cucumber roll, avocado roll, vegetable roll and oshinko (yellow pickled radish) roll. Vegetarians can also choose from three types of noodles: Mori soba (chilled buckwheat noodle with dipping sauce), cha soba (Chilled green tea noodle with dipping sauce), and soy ramen.
Regardless of diet restrictions, many can enjoy a trip to legendary Mexican eatery El Cholo (958 S. Fair Oaks Ave., Pasadena, 626/441-4353), so no need to miss out on a culinary fiesta.
Annie’s enchilada is popular with vegetarians, as are vegetable fajitas or nachos without meat.
“Lots of people ask about our [vegetarian] green corn tamales,” says host Rick Ventura. The tasty dish is made through October, but Ventura suggests calling to ask about availability.
Solve the vegan predicament at El Cholo by ordering the vegetarian items without cheese.
Cheesecake Factory (2 W. Colorado Blvd., Pasadena, 626/584-6000) produces a lot more than their signature dessert—as if they need to.
Senior manager Andrew Manila recommends vegetarian dishes like Evelyn’s favorite pasta (veggies, pine nuts and parmesan cheese), marinara pasta, arrabiata pasta, garlic noodles without chicken or shrimp, the eggplant sandwich, and grilled cheese sandwich.
Vegans can modify the “grilled portabella on a bun” to be wrapped in lettuce and nix the cheese and mayonnaise. Substitute mushrooms for the chicken in the Thai lettuce wraps and you’re in business.
Hopefully the menus at these Pasadena favorites have been demystified a bit. Since menu options and ingredients are always subject to change, it is a good idea before ordering to ask about a dish.
So go forth and dine in harmony, veggie and meat lovers! | food |
https://sonsofalchemy.org/four-sons-two-breweries-one-delicious-collaboration/ | 2024-04-13T02:18:20 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296816535.76/warc/CC-MAIN-20240413021024-20240413051024-00228.warc.gz | 0.934115 | 257 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__92645548 | en | Recently, Sons of Alchemy members Brian Keeney and Brad Moyer, who are also pro brewers at Liquid Noise Brewing Co., joined another pair of Sons members gone pro, Shane Sansone and Steve Anderson at Big Bottom Brewery (Home of Al’s Pizza) in Dillsburg, to craft a Hot Pizza Kvass Ale. This twist on a classic Kvass used fresh Italian bread in place of the traditional rye bread, as well as an addition of red pepper flakes. But why stop there? The boys also prepared a special one night only “Supreme Pie” firkin version, which added fresh basil and shiitake mushrooms to the cask. The firkin was tapped in the evening on Thursday, October 3rd, which happened to coincide with a Sons of Alchemy club meeting at Big Bottom. Gotta love it when a non-planned coincidence comes together! And to the surprise of some, the Supreme Pie Hot Pizza Kvass Ale (you read that correctly) was very tasty!
Pictured left to right at top: Brian Keeney (Liquid Noise), Steve Anderson (Big Bottom), Brad Moyer (Liquid Noise), Shane Sansone (Big Bottom), Bob Szajnuk (owner, Big Bottom Brewery) | food |
https://www.hr.admin.cam.ac.uk/hr-staff/information-staff/religion-or-belief/dietary-requirements | 2017-05-01T02:30:41 | s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917126538.54/warc/CC-MAIN-20170423031206-00361-ip-10-145-167-34.ec2.internal.warc.gz | 0.944911 | 325 | CC-MAIN-2017-17 | webtext-fineweb__CC-MAIN-2017-17__0__233824996 | en | Some religions have dietary laws which prohibit certain foods, or the mixing of foods. For example, certain meats may be forbidden, such as pork (Judaism or Islam) or beef (Hinduism), or meat may be required to be prepared according to religious ritual and law, such as Kosher (Judaism) or Halal (Islam).
Separate cutlery and utensils may be required to ensure that milk and meat are not eaten together; or Halal meat is not stored or cooked with non-Halal meat; or kosher food stored or cooked with non-kosher food. For clarity and to avoid misunderstandings, it is advisable to find out the specific requirements of members of staff and to assess how these, where practicable, can be accommodated.
In planning and organising work events or social activities, managers or organisers should be mindful of colleagues' faith-based restrictions. This may mean providing non-alcoholic or vegetarian options or alternating the venues for work events so that they are sometimes held, for example, in places where alcohol is not served. Invitations to catered events should explicitly ask guests about any dietary restrictions, as this may be relevant for both reasons of religious observance or allergies.
What is appropriate and proportionate will depend on the specific circumstances, for example the specific needs of individuals with restrictions and the availability of alternatives. It is recognised that it may not always be possible to accommodate or adjust to meet the needs of every member of staff. However it is good practice to consider specific requirements and explain, where possible, the reason for a decision. | food |
https://stmonica.net/serve/locally/loaves-fishes-food-drive | 2021-01-18T01:33:00 | s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703514046.20/warc/CC-MAIN-20210117235743-20210118025743-00294.warc.gz | 0.947003 | 234 | CC-MAIN-2021-04 | webtext-fineweb__CC-MAIN-2021-04__0__139228089 | en | Contact: Christine Gerety | 310-566-1531 |
St. Monica sponsors the monthly Loaves & Fishes Food Drive, which helps provide food to the Westside Food Bank and the St. Joseph Center Food Bank. The food is distributed to individuals and families in need in our local community, and to organizations that work with people in need. Help us make sure that everyone can get the nutrition that they need.
Our Loaves & Fishes Food Drive has gone virtual this summer! During this Safer-at-Home time, our community partners have asked us to support them with cash donations rather than with the in-kind food donations we usually share. By doing so, we can help them buy massive quantities of needed food in bulk ($1 feeds four people), and deliver that food more safely to those who need it.
This month we are focusing on helping the Westside Food Bank, a great community organization that provides food to individuals, and to over 50 local agencies that serve people in need.
To contribute to our Virtual Loaves & Fishes Food Drive, please go to www.westsidefoodbankca.org | food |
http://ntwk.esaanet.com/index.php?option=com_content&view=article&id=170:food-security-in-zambia&catid=48:articles&directory=131 | 2013-06-20T10:31:23 | s3://commoncrawl/crawl-data/CC-MAIN-2013-20/segments/1368711406217/warc/CC-MAIN-20130516133646-00074-ip-10-60-113-184.ec2.internal.warc.gz | 0.965514 | 1,456 | CC-MAIN-2013-20 | webtext-fineweb__CC-MAIN-2013-20__0__73403982 | en | Zambia is one of the world’s poorest countries and ranked 165th out of 177 on the Human Development Index. Poverty and food insecurity are widespread in both rural and urban areas, and the country remains extremely vulnerable to recurring natural disasters, including floods, drought and animal disease.
Food production levels vary widely from year to year. Food security is fragile because subsistence farmers depend on rainfall and traditional hoe cultivation, and even in years of national food surplus, many subsistence farmers or households often struggle.
The lack of proper infrastructure, inadequate provision of inputs, poor access to markets, and the slow pace of change in attitudes towards crop and livelihood diversification also continue to undermine farming capacity.
Zambia enjoyed a good harvest in 2009, including a maize surplus. While the harvest will help to improve overall food security, tens of thousands of people will still require food assistance due to the localised impact of floods and because many of the poorest and most vulnerable people will not be able to access sufficient food, even though staple food prices have fallen from their very high 2008 levels.
A Zambia Vulnerability Assessment Committee survey found that around 100,000 people in 7 flood-affected districts would require assistance. While the global economic crisis is likely to lead to greater unemployment, particularly in the vital mining industry, which could leave even more people vulnerable to food insecurity.
The HIV/AIDS pandemic has exacerbated food insecurity levels and contributed to a decline in socioeconomic activity. HIV/AIDS is also both a cause and a consequence of household food insecurity in Zambia. Around 17% of adults aged 15-49 years are HIV positive and life expectancy is only 37 years. HIV/AIDS undermines the capacity of people in most rural areas to produce enough food for their families. Malnutrition is present to varying degrees in most communities nationwide.
Standard national statistics for malnutrition levels amongst under-fives are 5 percent wasting, 28 percent underweight and 47 percent stunting.As at August 2009, Fewsnet reports that food security is generally good and maize, the staple food, continues to be readily available on the market as well at the household level due to the large surplus from the main harvest. Urban households are accessing maize on the market, with poorer households buying maize and taking it to hammer mills, which have reduced the demand for roller meal (a cheaper brand). Most rural households continue to be dependent on their own harvest and/or barter system at this time of year, and are therefore less dependent on the market. Large quantities of maize stock are available in different parts of the country, where producers are scouting for a market as the Food Reserve Agency (FRA) that handles the government‐funded maize purchase program is only able to purchase limited quantities of maize from different districts due to financial constraints. In addition, there is more maize flowing into the country informally from Tanzania and Mozambique at this time of the year, driven by the price differential at the borders. Such informal trade is usually a result of restricted trade in one form or another. When the ban was in place during the previous marketing season, informal trade still continued, albeit at a lower level.
Markets and trade
Following the above‐average 2008/09 harvest, maize prices dropped from the abnormally high levels of the 2008/09 marketing season. However, they have generally remained high for this time of year, and in some cases have increased. If these retail prices are indicative of the farm gate price trend, it implies that generally, producers are facing better prices this marketing season compared to this time last year. This also means that consumers are paying more for staple foods which, in the coming months, when prices are expected to seasonally rise, may create access problems for poorer households dependent on markets.
Consequently, maize meal prices have remained relatively high in some areas, including almost all urban areas, especially the Copperbelt region near the DRC, despite the good supply. The meal price shows a general upward trend from May 2008 to December 2008, with a temporal drop in January and February 2009 attributed to the government maize meal subsidy program during part of the 2008/09 marketing/consumption season. The government market intervention last marketing season clearly led to a delayed maize meal price peak (prices peaked in April/May rather than the usual February/March period). Roller meal (a less processed, cheaper brand) prices have significantly dropped since May, but not to the levels of the previous season for this time of year, and have basically remained above average. In the case of the more refined meal (breakfast meal), retail price reductions since the harvest in May have remained insignificant. The retail prices have remained above the pre‐harvest levels and significantly above normal for this time of year. Urban consumers are therefore faced with above‐normal maize meal (breakfast brand) prices, which may create increased demand for the cheaper brand (roller meal) in the coming months.
Some field reports have indicated that in parts of the country (particularly Southern, Central, and Copperbelt provinces), millers are buying maize at very competitive prices, which are above the Food Reserve Agency (FRA) indicative price of K1300/Kg. As a result, maize meal prices are likely to remain relatively high, to the disadvantage of consumers, resulting in reduced access during the hunger period. At the same time, high prices directly paid to farmers will encourage increased production in the long run. This could partly explain the generally high prices of maize and meal at this time of year. It should be noted that during the last production season, farmers were faced with high input prices, especially for fertilizer, whose price nearly doubled (the government fertilizer support program targets no more than 20 percent of the small‐scale farmers). The move by the private sector to pay higher prices for maize in the current season, as it did during part of last season, should be commended. In fact, in areas where private‐sector maize purchase is concentrated and running well, the FRA are better off shifting their market effort elsewhere, where farmers are stuck with maize at their depots due to limited quantities the FRA is purchasing.
The general high maize price levels during the current marketing season, despite the surplus production, is in line with some other countries within the Southern African region and could be attributed to the high input costs farmers faced during the last production season. The relatively high prices should encourage future maize production. There are, however, some areas where farmers are selling at much‐reduced prices (ZMK900/Kg) out of desperation, as they face large stocks and limited markets, such as in parts of Eastern province. The opening up of markets in Malawi, where prices are rising, is creating a good opportunity for producers in that region.
In July, the government of Zambia removed the maize export ban which had been in place throughout the 2008/09 marketing season, to allow 100,000MT of maize to be exported. Formal maize exports to Zimbabwe have already started, and at least 3,660MT had been exported by the end of July, as captured by the FEWSNET/WFP cross‐border trade monitoring system. | food |
https://springnaturals.com/collections/cats | 2024-04-19T03:44:43 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817253.5/warc/CC-MAIN-20240419013002-20240419043002-00388.warc.gz | 0.915422 | 149 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__12650319 | en | "Fresh" Grain-Free Cat Recipe
Give Your Cat The Best
Unlike dogs, which are omnivores, cats are obligate carnivores, which means cats need higher amounts of protein combined with amino acids, vitamins, and minerals for a balanced diet.
The best in low glycemic and low carb cat food, Spring Naturals is certified by The Glycemic Research Institute. All of our handcrafted recipes include 90 – 95% of proteins from all-natural fish or poultry with 6 superfoods that bolster your cat’s diet full of low carb, wheat-free, whole foods. We punch it up with added vitamins and minerals for functionally balanced, wholesome nutrition.
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http://fredcoville.blogspot.com/2012/05/usda-proclamation-recognizing-fvcoville.html | 2018-07-17T11:28:25 | s3://commoncrawl/crawl-data/CC-MAIN-2018-30/segments/1531676589710.17/warc/CC-MAIN-20180717105812-20180717125812-00123.warc.gz | 0.936239 | 406 | CC-MAIN-2018-30 | webtext-fineweb__CC-MAIN-2018-30__0__47429371 | en | DEPARTMENT OF AGRICULTURE
Office of the Secretary
Washington, D.C. 20250
NATIONAL BLUEBERRY MONTH
By the Secretary of Agriculture of the United States of America of America
WHEREAS blueberries are a native North American fruit produced in 35 States;
WHEREAS the pioneering work conducted in New Jersey by Elizabeth White and Dr. Frederick Coville in the early 1900's to domesticate wild highbush blueberries resulted in the development of the hybrid for cultivated highbush blueberries;
WHEREAS from these early efforts, highbush blueberry production has become an important U.S. agricultural industry with acreage doubling between the 1970's and 1980's and expected to reach more than 63,000 acres by the end of the 1990's;
WHEREAS highbush blueberry production in the United States has increased from an average of 114 million pounds in the late 1980's to 141 million pounds in 1998, with more than 48 percent of all highbush blueberries shipped to the fresh market in 1998 and the balance frozen for use by consumers and food manufacturers worldwide;
WHEREAS blueberries are low in calories and sodium and a source of fiber and their consumption contributes to achieving the Dietary Guidelines for Americans recommendation to choose a diet with plenty of fruit;
WHEREAS highbush blueberries are harvested from mid-April through early October with the harvest reaching its peak in July;
NOW, THEREFORE, to promote the greater appreciation and use of highbush blueberries, I, Dan Glickman, Secretary of Agriculture of the United States of America, do hereby proclaim the month of July 1999 as "National Blueberry Month" and call upon all citizens to recognize and celebrate the highbush blueberry with appropriate ceremonies and activities.
IN WITNESS WHEREOF, I have hereunto set my hand this 8th day of May 1999, the two hundred twenty-third year of the Independence of the United States of America.
DAN GLICKMAN Secretary | food |
https://walkaboutworthington.wordpress.com/2011/06/23/the-little-things-vietnamese-iced-coffee/ | 2018-07-18T08:35:46 | s3://commoncrawl/crawl-data/CC-MAIN-2018-30/segments/1531676590074.12/warc/CC-MAIN-20180718080513-20180718100513-00160.warc.gz | 0.95232 | 494 | CC-MAIN-2018-30 | webtext-fineweb__CC-MAIN-2018-30__0__200211596 | en | It’s the little things that make all the difference in life. A smile from a cute girl, getting the extra legroom of an emergency exit seat on a plane or, being able to wake up each hot, humid day in Vietnam to a devilishly good iced coffee.
That (above) little cup of black gold has made my stay in the at times painfully frustrating Vietnam all the better. Vietnam has a sizable coffee export industry that in 2010 saw over 1M tonnes of the good stuff sent all over the world. From arabica to robusta and even with special ‘weasel’ coffee, a coffee lover is bound to enjoy their stay here. And if you’re wandering, which I know you are – Weasel coffee is special in that the coffee beans are first eaten, processed and then excreted by weasels before being cleaned, roasted and brewed.
Excrement aside, the Vietnamese really do make a good ice coffee. First, a glass is filled with a small (2 tbsp, or as desired) amount of condensed milk – real milk is expensive and hard to come by in Asia, and also doesn’t taste as good. Then, a coffee filter is placed on top of the cup and hot water poured through it so that it filters through the beans and drips on top of the condensed milk. Finally, cubed or crushed ice is added. Sometimes for efficiency’s sake, cafes and stalls pre-make the coffee solution in bulk and chill it with the same, albeit less impressive looking effect. The result, a lovely layering of thick black Vietnamese coffee over condensed milk ready for the drinker to mix together.
The great part is that you can find Vietnamese iced coffee everywhere from street carts to high end restaurants, from 5,000D to 50,000D (25c – $1.75) and it will almost always taste great. To order, simply ask for an ‘ice coffee with milk’ or cà phê sữa đá. Those worried about the condensed milk being unhealthy, keep in mind how little is used per cup and that according to this source, a cup only contains 132 calories. Furthermore, your average milk coffee contains 4g/100ml of fat anyway. Or, 160 – 260 calories for a medium sized cafe latte.
It’s the little things… | food |
http://www.bramptoninn.com/breakfast.html | 2016-04-29T21:36:22 | s3://commoncrawl/crawl-data/CC-MAIN-2016-18/segments/1461860111455.18/warc/CC-MAIN-20160428161511-00060-ip-10-239-7-51.ec2.internal.warc.gz | 0.939161 | 662 | CC-MAIN-2016-18 | webtext-fineweb__CC-MAIN-2016-18__0__44485504 | en | We aim to serve straightforward food with an emphasis on quality and simple artistry. In addition to using fresh fruit, berries and vegetables during the growing season from our own organic garden, the Saturday farmer’s market in Chestertown beckons with many local fruit and vegetable producers. We have established a working relationship with a local meat and egg producer who delivers sausage and free-range eggs to the inn. We try hard to be as “garden to table” as possible. During the Winter and shoulder seasons we don’t always have a choice and have to use what is available at the grocery store. Check out our food video on YouTube.
The Brampton was a peach plantation during its heyday in the 19th century. In season no breakfast or afternoon tea will be complete without that delicious fruit and you can look forward to something “peachy” every day of the week.
With 24 hours notice we can accommodate special diets such as: Vegetarian, Vegan, Dairy-free, Gluten-free, Low-carb and Low-fat.
Upon request breakfast delivery is available to guests staying in the cottages.
Please view our sample menu below, or browse a few of our recipes to use in your own kitchen.
- Orange or cranberry juice
- A freshly baked pastry
- Daily changing fruit course
- Cook’s whim – sweet choice such as French Toast made with homemade bread.
- Cook’s whim – savory choice. In the Spring frittatas with homegrown asparagus and goat cheese is a favorite of our guests.
- Always eggs your way
- Greek yogurt with homemade GF granola and fresh fruit
- Oatmeal with raisins and toasted nuts
- Daily changing breakfast meat
Try a few of our recipes:
“We couldn’t feel more at home than we do here. The staff is wonderful. The breakfast is outstanding. We could go on and on, but we’re sure the guests will find out for themselves what a treasure they found here at the Brampton.”
~ Marion and Paul, NY
Tea Time and Social Hour
Every day at our romantic getaway in Maryland, afternoon tea is served buffet-style in the dining room and consists of freshly prepared savories and sweets. During the warmer months we’ll have iced tea and lemonade. During the Fall and Winter we offer a selection of fine Harney and Sons teas. Also during January and February it’s oyster season. On Saturdays you can enjoy oysters on the half shell with a house made Mignonette and cocktail sauces.
Sample Tea Offerings:
- Brampton Plantation Peach Cobbler
- Almond biscotti
- Rhubarb strawberry crisp
- Linzer cookies with homemade Peach Jam
- Mini quiches
- Assortment of cheeses and crackers
- Cheese Puffs
- Onion Tart
- Kale Chips
- Homemade spiced nuts
- Oysters on the half shell in season
For more culinary inspiration:
Check out this blog, Danielle is a proud member of “Eight Broads in the Kitchen“. | food |
https://fcwwc.wildapricot.org/event-4075562 | 2021-10-28T18:06:04 | s3://commoncrawl/crawl-data/CC-MAIN-2021-43/segments/1634323588398.42/warc/CC-MAIN-20211028162638-20211028192638-00139.warc.gz | 0.900219 | 292 | CC-MAIN-2021-43 | webtext-fineweb__CC-MAIN-2021-43__0__46563808 | en | FCWWC Virtual Cooking Class
Join us for an interactive virtual cooking class guided by Chef Alex! We'll be cooking seafood (or vegetable) paella with Chef Alex leading us through cooking the recipe step-by-step. The ingredients list is below- be sure to shop ahead of time and join us on the 16th!
Admission for FCWWC members is FREE and non-members are welcome to join for $10 each.
The Zoom link will be included in your confirmation email.
Paella Equipment List
- Pan* (cast iron pan, nonstick pan or paella pan)
- Cooking Spoon (wooden spoon or plastic spatula)
- Salt & Pepper
- Oil (olive oil or vegetable oil)
WHAT TO EXPECT:
Chef Alex will walk you through the steps for selecting a pan and making the perfect paella, his signature dish! Chef Alex will help each participant select the best pan from their current home arsenal and then the cooking will begin. Cast iron is preferred, but any non-stick pan will work. As always, any questions and conversation are welcome throughout the presentation!
The ingredients list* is below. Please note that all of the seafood and vegetable recommendations are just suggestions, feel free to get creative to make the perfect paella for you!
*Additional vegetables that also make great vegetarian options: Asparagus, Cauliflower, Peas, Beans | food |
https://claytorforcongress.org/product/chocomaker-chocodrizzler-candy-wafers-bright-white-vanilla/ | 2019-11-19T05:51:10 | s3://commoncrawl/crawl-data/CC-MAIN-2019-47/segments/1573496670006.89/warc/CC-MAIN-20191119042928-20191119070928-00154.warc.gz | 0.888708 | 113 | CC-MAIN-2019-47 | webtext-fineweb__CC-MAIN-2019-47__0__194464054 | en | This vanilla flavoured compound chocolate (confectionery coating) is excellent for drizzling cookies, pretzels, cake pops, fruit, and other treats. No tempering is required. Simply melt chocolate in its pouch in the microwave, cut off the corner of the pouch, and squeeze pouch to drizzle.
2 ounce/56.6 gram bag
Colour: Bright White; Flavour: Vanilla
Contains milk and soy; may contain trace amounts of peanuts due to common processing equipment
Directions printed on bag
Made in USA | food |
http://beeshoney.com/ | 2017-02-23T14:13:21 | s3://commoncrawl/crawl-data/CC-MAIN-2017-09/segments/1487501171171.24/warc/CC-MAIN-20170219104611-00275-ip-10-171-10-108.ec2.internal.warc.gz | 0.964158 | 180 | CC-MAIN-2017-09 | webtext-fineweb__CC-MAIN-2017-09__0__237518999 | en | Texas Honey from BeesHoney.com.
If you like raw honey from organic wildflower fields, you've come to the right place! Eating unfiltered and unprocessed honey daily can do wonders for allergies. Use it in place of sugar for tea; spread it on toast or hot biscuits and use it in baking. It's best to replace just half the sugar called for with honey and, since honey is a liquid, reduce any liquids in the recipe by a quarter cup for each cup of honey used.
Did you know honey keeps forever? It's the only natural food that doesn't go bad. It may crystallize, but that's easy to fix by setting the jar in a bowl of very hot water for a few minutes.
Honey is one of the few foods proven to be good for you and it tastes good, too. What more could we want? | food |
http://coldchilli.blogspot.com/2006/02/remember-there-are-different-flavors.html | 2017-03-28T13:45:19 | s3://commoncrawl/crawl-data/CC-MAIN-2017-13/segments/1490218189771.94/warc/CC-MAIN-20170322212949-00654-ip-10-233-31-227.ec2.internal.warc.gz | 0.917927 | 145 | CC-MAIN-2017-13 | webtext-fineweb__CC-MAIN-2017-13__0__277854011 | en | Just because you’ve tried green tea before and didn’t like it; remember there are many flavors of green tea. Some teas have strong taste, gunpowder and sencha, and other are more subtle, dragon well and white monkey. Green tea can also be infused with flavors, mint, citron and peppermint.
There are also different families of tea: Black, White, Green and Red(Rooibos) and herbal
Also all tea has caffeine unless processed, except for herbal. A quick way to remove the caffeine is to brew the tea for 20-30 seconds then throw the water out. then steep for 3 mins for green and white, 5-7 for others. | food |
https://www.cesupplements.com/st-joseph-meal-replacement-shakes-smoothies/ | 2017-09-20T07:21:56 | s3://commoncrawl/crawl-data/CC-MAIN-2017-39/segments/1505818686705.10/warc/CC-MAIN-20170920071017-20170920091017-00366.warc.gz | 0.950877 | 319 | CC-MAIN-2017-39 | webtext-fineweb__CC-MAIN-2017-39__0__26181672 | en | MEAL REPLACEMENT SHAKES AND SMOOTHIES
The main problem with most diets is that they’re loaded with carbohydrates. These high levels of carbohydrates lead to fat storage, making it difficult to lose weight. To help you replace carbohydrate-rich meals, we’ve created low carbohydrate meal replacement shakes and smoothies that help curb your appetite while also significantly reducing your overall carbohydrate intake. High quality meal replacement shakes also nourish the body by delivering easily digestible protein. This increase in protein intake helps your body repair muscle tissue and improves your metabolism. Our meal replacement shakes and smoothies are hand picked by our nutritional experts ensuring you receive the highest quality ingredients, delicious flavors and the best results!
Making sure you have the right consumption of protein is important to avoid over-training your muscles and possibly getting injured. The advantage of using protein shakes at this particular time (after workout) is that the protein reaches the muscles faster, because the body takes less time to digest a shake than solid foods. After working out is the best time to get a protein shake into your body, so that the protein can be delivered to your muscles faster and begin the healing process right away.
Cutting Edge Supplements (CES) goes beyond your expectations and was established to help you reach all your health and fitness goals. Here at CES we strive to carry high quality products and ll new products are tested by staff before being offered to you. We want to save you both time and money by finding the supplements that work, thus making it easier for you to choose one. | food |
http://www.caresectorhub.co.uk/ice-cream-delight-at-pilgrims-hospice-this-week/ | 2018-11-22T11:01:10 | s3://commoncrawl/crawl-data/CC-MAIN-2018-47/segments/1542039746205.96/warc/CC-MAIN-20181122101520-20181122123520-00136.warc.gz | 0.960636 | 258 | CC-MAIN-2018-47 | webtext-fineweb__CC-MAIN-2018-47__0__180753597 | en | The team at Simply Ice Cream were pleased to deliver a range of ice cream flavours to patients at the Pilgrim’s Hospice in Ashford this week.
Head Chefs at Pilgrims Hospice Ashford, Bobby Antony and Julie Gilliver, were delighted to receive this donation from Simply Ice cream. Julie said: “Here at the hospice one of our main priorities is to make sure that patients and visitors are well catered for around the clock. As a local charity it makes a huge difference when premium goods such as these are given to us free of charge. We are all so grateful to Simply Ice Cream for these special treats which I am sure will fly out of our freezers in no time!”
Simply Ice Cream’s Managing Director Sally Newall says; “We are totally in awe of the work the wonderful team at Pilgrims Hospices do every day for their patients and supporting families. We were pleased to be able to show support in such a simple way.”
Simply Ice Cream is completely natural hand-made product range created without any additives or preservatives, using only locally sourced ingredients (where possible). Its range comprises over 30 different flavours. Simply Ice Cream is a member of Produced in Kent. | food |
https://ethicallymadeshop.com.au/products/south-coast-kimchi-jar | 2022-05-18T02:28:02 | s3://commoncrawl/crawl-data/CC-MAIN-2022-21/segments/1652662521041.0/warc/CC-MAIN-20220518021247-20220518051247-00319.warc.gz | 0.875458 | 215 | CC-MAIN-2022-21 | webtext-fineweb__CC-MAIN-2022-21__0__222027661 | en | A traditional fermentation process is used to produce authentic Korean kimchi. It is fermented in small batches using fresh local ingredients, and filtered water.
Enjoy in stir fries, salads, on it's or as a side dish. This kimchi is not only tasty but is also good for you, making every bite good for your gut.
Hand cut bite size pieces of Wombok cabbage ready to be the hero in any dish. Deep, salty, tangy fermented cabbage with a hint of sweetness to balance. This one is not shy and will be the life of any party.
Ingredients- Wombok cabbage, Daikon, Carrot, Onion, Garlic, Ginger, Filtered water, Fish sauce, chili flakes, Garlic chive, Green onion, Sugar, Rice flour, Salt.
Allergens – Fish Sauce Anchovy (Stolephorus), Extract Fish 77%, Salt 29%, Sugar 3%
Jar Available for local pick-up only; if purchasing for shipment, the pouch will be sent. | food |
https://astroie.com/the-need-to-switch-to-a-plant-based-diet | 2023-09-24T13:33:17 | s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233506646.94/warc/CC-MAIN-20230924123403-20230924153403-00365.warc.gz | 0.941319 | 1,308 | CC-MAIN-2023-40 | webtext-fineweb__CC-MAIN-2023-40__0__200540403 | en | The Need To Switch To A Plant-Based Diet
There will be a morsel of meat again in your mind that you so badly want to grab and have ataste of. Or you might be someone in the category to choose the raw vegan diet over the meatballs on your table. It depends on people. How they want to slip into a vegan diet or if they wantto go for a flexitarian diet routine. It depends upon the goals you set and how you want toperceive it. So coming to the thought of switching into a vegetarian diet, let's see the benefits itcan offer on our body.For some it could come out as a very heavenly experience but for some it can be quite theopposite. There will be people around who run back into their cravings for a non-vegan foodafter struggling through a one week trial and there are also people who switch to it and getadapted so easily. All throughout the journey it will be highly appreciated to keep the attitude ofa critical thinker. There will be rumours on both a plant-based diet as well as a non-vegan diet.Be distinctive towards all sorts of 'cowspiracy' theories before you come to a conclusion onwhat fits best for your body.
What is Health & Healthy Diet? A healthy diet is characterised by a collection of food materials for an entire day such that it hasthe potential to provide and meet all the mineral and nutritional requirements of the body. InAyurveda we describe the observance of good health as the state of existence when one alwaysresorts to desirable food and regimen primarily. The ancient science of Ayurveda gives greatimportance to the adaptation of suitable food regimens to one's own body. Ayurveda is a sciencethat holds close the moral and practical correlations of food and diseases. As the saying goes, 'You are what you eat.'
Why A Plant-Based Diet?If you were priorly a non-vegan diet follower, then keeping aside the magnitude of frustrationand disappointment you will feel when you blend into a plant based diet slow and steady, let'sanswer these questions' Is Eating Meat Products Necessary?Maybe or maybe not. There is zero carb meat which is extremely useful for those following aperfect fitness schedule. They might end up arguing yes, but the truth is that there is a whole lotof vegan food that can replace any low carb food article. So Does it Mean That A Plant Based Diet Becomes Your Bulletproof Diet Against All Health Disorders?Again it is a No. But, it is an undeniable fact by the health experts that in the long run, a plantbased diet comes handy to us. What might appear to be an ethically and morally and health basedpoint of view as right for someone could be utterly a stupid opinion for another. Understandingthe pros and cons about what you are talking about becomes extremely necessary in such cases.Unless you do so, it will be difficult to contemplate what is good or what is bad for your health.Refrain from coming to a conclusion unless you understand the health topics in depth.
So What is A Plant-Based Diet?You shouldn't relate a plant based diet with a balanced diet or get under the fogged conceptionthat a plant based diet is less effective when compared to a balanced diet because in many cases aplant based diet is more efficient and beneficial than a balanced diet.A plant based diet is where a person focuses on plant products. It is a diet based on fruits andvegetables. Another way of looking at it is as the diet where we use no animal products. Heavymeat product users experience a high protein and amino acid content within their body whicheventually leads to inflammation and high cholesterol levels. This is where the plant based dietcan be effective for many. So now let's see the benefits of this herbivorous diet over theomnivore's one.Don't Worry About Vitamins. This Provides it All.
Fruits and vegetables are the storehouse of vitamins. Be it water soluble ones or the fatsoluble ones, plants provide all the essential and non-essential vitamins required for thebody. Leafy vegetables, green leaves, legumes, oranges, tomatoes etc. just as the startersare high in vitamin A, vitamin B, as well as vitamin E, D and K.Are You Worried About Proteins?
Okay so stop panicking. It isn't true really that you need meat products to get protein;you can get it from a plant based diet too. For example, a bowl of lentils possess around18 grams of protein. Beans, broccoli, lentils, spinach etc. are very high in protein contentso break the misunderstanding that you need a meat product for protein because younecessarily don't.What About Minerals?
Calcium, potassium, iron and magnesium... thinking how those could be acquired? Welltomatoes, bananas and nuts could be your call. Simple as that. Even the most easily andcommonly used vegetables hold high nutritional values within them. It's high time werecognise the importance of that tomato in our kitchen. Same goes for the rest of thevegetables and fruits too.
Real Benefits of A Plant-Based DietYour hormones will be under control. No high and lows but a stable and healthy level ofhormones can be maintained. The same will come very useful in the case of insulin ordiabetic issue management.A plant based diet can potentially reverse your obese conditions. It can lower your fatdeposits and could possibly fix the imbalanced levels of cholesterol too.Fibres. How can we forget them? Fibres are the basic components that promote a healthykindled bio fire which is the determining factor for digestive reactions according to thescience of Ayurveda. Want that glow to your skin, better collagen levels..? Vegetablesare the roots for all those mind blowing effects.Your body can be provided with all the essential macro and micro nutrients with a plantbased diet. In an era where the meat produced is basically outputs from hormoneinjections it is always a better choice to have some plant products in your diet. Muchmore effective if you could get the diet shifted into purely plant-based. Maybe you willend up wishing that you could have made the change earlier. Who knows? Give it a tryand find it out yourself. | food |
https://rawpetfooddorset.co.uk/products/wilsons-fish-skins-100g | 2021-09-24T14:48:48 | s3://commoncrawl/crawl-data/CC-MAIN-2021-39/segments/1631780057558.23/warc/CC-MAIN-20210924140738-20210924170738-00010.warc.gz | 0.902198 | 428 | CC-MAIN-2021-39 | webtext-fineweb__CC-MAIN-2021-39__0__203020432 | en | 100% natural, healthy and nutritious Whitefish Skin Dog Treats, ideal for training or as a healthy treat. Made in the UK.
Our Whitefish Skin Treats are a premium 100% natural dog treat rich in extra vitamins and nutrients found naturally in fish, packed with natural goodness to promote the health and well-being of your dog.
Its natural rough texture aids reduction in tartar build up on dogs teeth, making it a natural dental aid, is low in fat to support weight control and helps support a healthy coat and skin.
Sustainably caught MSC fish in Grimsby, UK, free from additives, colours and preservatives.
100% Whitefish Skins.
Analytical Constituents (%):
Protein: 84.4%, Crude Oil & Fat: 0.3%, Crude Ash: 17%, Crude Fibres: 9.2%
Energy (kj/100g) 1435, Energy (kcal/100g) 338.
Hypo-allergenic, free from wheat, gluten, dairy and soya. Packed with naturally occurring omega 3 & 6. No additives or preservatives - 100% natural ingredients!
Size Guide: These treats are on average approximately 25mm square. They are a natural product so actual size may vary. Ideal as an everyday healthy treat or reward
Small Dogs - Approx 10g per day
Medium Dogs - Approx 15g per day
Large Dogs - Approx 20g+ per day
This is just a guide, please judge your dog's weight regularly and make adjustments. Make sure there is a fresh supply of water and supervise during treat time.
Do not overfeed with treats - you may have to reduce the volume of your meals if you are feeding treats.
These treats are not suitable for small breed puppies under 6 months or puppies under 4 months old. You may have to cut treats into smaller pieces for smaller dogs.
Always remember to supervise your dog when feeding treats.
Store the treats in a cool, dry place. Reseal pouch after feeding. | food |
https://regenerationcanada.org/en/stories-of-regeneration-event-at-south-glanton-farms/ | 2023-09-26T12:19:50 | s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510208.72/warc/CC-MAIN-20230926111439-20230926141439-00373.warc.gz | 0.954052 | 821 | CC-MAIN-2023-40 | webtext-fineweb__CC-MAIN-2023-40__0__268440416 | en | Thank you to everyone who joined us for this event!
Discover South Glanton Farms, a mixed farming operation inspired by agroecology, before feasting on regeneratively raised Black Angus beef!
Regeneration Canada is delighted to partner with the Manitoba Forage and Grasslands Association (MFGA) to bring you a remarkable field-to-fork event like you’ve never experienced. Join us on August 19th with farmers Ryan and Sarah Boyd at South Glanton Farms in Forrest, Manitoba. Ryan and Sarah will guide guests on an engaging journey through their family farming operation, which includes cattle, grain, and a focus on building soil health.
Speakers Paige Kennedy, Education and Research Manager of Regeneration Canada, and Joel Williams, soil health educator, will discuss regenerative agriculture and the impacts of multi-paddock grazing and livestock integration on the health of the soil.
The day will conclude with a delicious, family-style meal incorporating ingredients produced on the farm. The meal will be prepared by chef J.D. Braid of Brandon, MB.
About the hosts
Ryan Boyd is a third generation farmer with cattle and crops on South Glanton Farms. Ryan has been involved with the farm for many years, and began proposing new ideas to his father as he became more involved. Returning to the farm in 2006 after finishing school, Ryan put into practice some of the innovative theories he had learned about cropping and extended grazing systems. He knew he didn’t want to expand the acreage of the farm, but rather work towards increasing productivity. This has led to the farm having a large focus on embracing the principles of agroecology to create a diverse farming system.
The farm consists of ~300 black Angus beef cows, a diverse crop rotation, and annual forages for grazing and greenfeed. The operation works to improve natural resources so they don’t have to rely on synthetic inputs (fertilizers, herbicides) and to produce healthier products. The Boyds use a mob grazing system, which mimics the way ruminant animals, like buffalo, roamed the land in years past. Through adding diversity and incorporating livestock, the farm is able to capture more carbon into the soil. A goal of Ryan’s is to leave the land better than it was before, so that future generations can thrive.
About the speakers
Paige Kennedy is the Education & Research Manager at Regeneration Canada. She obtained her B.Sc. in Agriculture from the University of Guelph and completed her MSc. in Soil Science at the University of Saskatchewan. She holds an Agronomy Certificate from Olds College and is an Articling Agrologist with the Saskatchewan Institute of Agrologists. Paige is passionate about knowledge mobilization in agriculture, and making science digestible to a broader audience. In the past, she has worked on dairy cattle operations, pursued agronomic internships, and worked in research. Paige is also increasingly involved with the family beef operation.
Joel Williams is an independent plant and soil health educator providing lectures, workshops and consultation on soil management, plant health and integrated approaches of sustainable food production. Joel has worked extensively in Australia, UK and Canada (where he’s currently based) and has been fortunate enough to lecture to farming audiences internationally. Joel has a Bachelor of Agricultural Science (AUS) specialised in plant and soil dynamics and an MSc in Food Policy (UK) which focussed on food systems, intercropping and agroecological transitions.
About the chef
Chef J.D. Braid has been a Manitoba chef for nearly 30 years. He is passionate about providing new opportunities in the agricultural community and has served as the team captain and manager for the Manitoba Culinary team for 20 years, leading the team to the podium in multiple international competitions. He also won gold in the World Culinary Olympics in the individual category in 2008 and 2012, and in 2020, lead the first international Canada/USA culinary team to Silver. | food |
https://kansas.tfifamily.org/foster-kids-picky-eaters-healthy-delicious-food/ | 2024-02-28T23:00:23 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474746.1/warc/CC-MAIN-20240228211701-20240229001701-00016.warc.gz | 0.94971 | 448 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__63659406 | en | Most kids go through a stage of life where they are picky eaters, and this often frustrates parents. You take the time to prepare a delicious meal for them, but then they refuse the entire meal or take nibbles of the foods they like and discard the rest. It is possible to still feed your foster kids well even if they are picky eaters. Here are some ways to do it.
Turn Those Vegetables and Fruits Into Sauces
Kids love to have tasty sauces with their meals, so if you’re having a hard time feeding them fruits and vegetables, prepare sauces out of them. One of the easiest ones is a chunky tomato sauce that you can serve with spaghetti or as a pizza sauce if you’re making homemade pizza. If your child hates apples and carrots, prepare an apple-carrot dipping sauce for them to eat with graham crackers or bananas.
Get Those Picky Eaters Involved in the Kitchen
Another good idea would be to have the kids cook with you in the kitchen. This is a great bonding experience and you can talk about the health benefits of certain ingredients. If you’re making salmon patties, discuss the omega-3 fatty acids that are important in keeping the brain healthy. Or if you’re making a fruit salad, discuss the health benefits of fruits such as strawberries, blueberries, and cranberries.
Don’t Give Up When Rejection Happens
It might be tempting to stop offering certain foods because your kids refuse them a few times. But this isn’t wise because it hinders them from getting in the proper nutrition they need. You will need to seek out creative ways to serve the more difficult foods. Eventually, your kids will enjoy them. It takes consistency and patience but it can happen.
Find More Tips for Your Picky Eaters
In conclusion, with these strategies and a little creativity, you can feed your picky eaters meals that are both delicious and healthy at the same time.
If you’re a foster parent in need of guidance, contact us. We are here to help potential and current foster families navigate this journey with confidence. | food |
https://www.soyfreesales.com/product-page/foil-wrapped-dark-chocolate-squares | 2019-11-11T21:52:41 | s3://commoncrawl/crawl-data/CC-MAIN-2019-47/segments/1573496664439.7/warc/CC-MAIN-20191111214811-20191112002811-00183.warc.gz | 0.751814 | 114 | CC-MAIN-2019-47 | webtext-fineweb__CC-MAIN-2019-47__0__136110610 | en | Sweet, bite-sized DARK chocolate squares. Individually wrapped with seasonal foils. Free from soy, dairy, gluten, tree nuts, peanuts, and GMOs. Each square weight 5 grams, and size is 1 1/4 by 1 1/4 inches. PLEASE SPECIFY WHICH COLORS YOU PREFER. Holiday favorites!
FOIL-WRAPPED DARK CHOCOLATE SQUARES
72% Cocoa, Cane Sugar, Bourbon Vanilla Pod. (Tree nuts, gluten, and dairy in other parts of mfg. plant.) | food |
https://nursebaketravel.wordpress.com/2019/08/19/slicing-wedding-cakes-free-slicing-guide-inside/ | 2020-08-13T17:21:40 | s3://commoncrawl/crawl-data/CC-MAIN-2020-34/segments/1596439739048.46/warc/CC-MAIN-20200813161908-20200813191908-00372.warc.gz | 0.964324 | 306 | CC-MAIN-2020-34 | webtext-fineweb__CC-MAIN-2020-34__0__119901113 | en | Although weddings are joyous occasion, they come with their fair share of stress. There’s months and sometimes years of planning, even then something could go wrong. Making sure you’re as prepared as possible is important.
The wedding cake is such a beautiful, yet stressful part of a wedding. Slicing the wedding cakes is an art all within itself. There is no room for error, slicing the incorrect way can lead to guest being without cake. It can also lead to misshapen slices, which means everyone isn’t getting the same amount. Making sure you have the correct utensils are important also. A quality cake knife and cake server are a must!
As bakers we inform our clients on how many servings each tier will yield, but most people are not familiar with the correct way to cut a special occasion cake. Many of us are only used to cutting concentrically (from the center) but cutting the cake straight, and creating squares of cake makes the process easier, especially when it comes to a cake with 4 or more tiers. I’ve created a simple slicing guide to get you started on your way.
When slicing a tiered cake you should began by separating each tier, but since a picture of the couple cutting the cake is needed, you’ll keep the cake intact and have the couple cut a small piece from the bottom tier. Once the happy couple completed their ceremonial cut, the tiers can be removed and cut to served guest. | food |
https://www.zeitgeist-gifts.com/collections/mothers-day/products/i-cookie-cutter-smartphone-shape | 2019-07-20T02:51:50 | s3://commoncrawl/crawl-data/CC-MAIN-2019-30/segments/1563195526408.59/warc/CC-MAIN-20190720024812-20190720050812-00012.warc.gz | 0.905193 | 243 | CC-MAIN-2019-30 | webtext-fineweb__CC-MAIN-2019-30__0__71484973 | en | Cookie Cutter I-Cookie
Upgrade your cookie plan with our unique I-Cookie cookie cutter. It's the cookie cutter for today's generation! This low-tech cookie cutter creates hi-tech smartphone shaped cookies for an instantly recognizable item that’s sure to impress. Just don’t try to send a text with them!
While this is a perfect gift for families, bakers, or tech lovers, you can also find 5 other unique cookie cutters in shapes like a camera or even a sneaker! All are expertly packaged and made from high quality stainless steel for easy cleaning.
- Item: 200582
- Donkey Products
- Cookie Cutter
- Design: Smartphone
- Designed in Germany
- Size: approx. 4.8 in x 2.4 in
- Color: Black
- Materials: Stainless Steel
- Hand wash recommended
- Perfect gift for baking enthusiasts, tech lovers or people who like fun and quirky stuff!
Not sure where to buy cookie cutters? Check out our selection of unique and unusual cookie cutters! Our large cookie cutters come in many shapes, take a look at our iphone cookie cutter! | food |
https://srikavithahomecare.com/services/ | 2024-04-23T05:31:10 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296818464.67/warc/CC-MAIN-20240423033153-20240423063153-00519.warc.gz | 0.907552 | 136 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__76181446 | en | Cooks, the culinary artisans behind the creation of delectable meals, are integral to the culinary world. Their expertise, honed through training and experience, brings the symphony of flavours to life in every dish. A cook’s role goes beyond just preparing food; it’s about precision, creativity, and a commitment to quality. From crafting exquisite gourmet cuisine in fine dining establishments to providing nourishing meals in homes, cooks master the art of blending ingredients, cooking techniques, and presentation. With a professional and attentive approach, cooks deliver delightful gastronomic experiences that cater to diverse tastes and dietary preferences. Their culinary magic transforms ingredients into memorable dishes. | food |
https://greenstreetroasters.wordpress.com/2011/07/14/the-roaster-is-fired-up-and-we-have-coffee/ | 2018-05-24T15:21:03 | s3://commoncrawl/crawl-data/CC-MAIN-2018-22/segments/1526794866511.32/warc/CC-MAIN-20180524151157-20180524171157-00229.warc.gz | 0.944451 | 175 | CC-MAIN-2018-22 | webtext-fineweb__CC-MAIN-2018-22__0__60124898 | en | We’re featuring 2 coffees to get things going.
1. The GreenStreet House Blend. It will be our standard blend offering consistency and body. The coffee is pure and features beans from Mexico, Honduras and Brazil. It is full of body with fruity and nutty tasting notes and ends with a clean finish. It’s the perfect morning cup.
2. GreenStreet Espresso. We’re pretty conservative with our naming around here. The name says it all. This is our 4 bean espresso. The blend of the beans and the roast temperature bring this coffee to a wonderful level of excitement making it great for an espresso shot. It also serves well as an afternoon coffee as it is very sweet . The tasting notes are sweet, fruity and acidic that will make your mouth say POW! Or just make you come back for seconds | food |
http://www.thearknewspaper.com/obits/obit_CisnerosFrancisco.html | 2017-04-30T20:31:15 | s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917125849.25/warc/CC-MAIN-20170423031205-00610-ip-10-145-167-34.ec2.internal.warc.gz | 0.97254 | 222 | CC-MAIN-2017-17 | webtext-fineweb__CC-MAIN-2017-17__0__139597510 | en | Francisco "Pancho" Cisneros, the chef at Guaymas restuarant in Tiburon from its opening day in 1986 until 2000, died March 4, 2017, of a stroke. He was 62.
During Cisneros' years as chef, Guaymas earned a reputation for serving fine Mexican food featuring the country's regional specialties, such as poblano en nogada — poblano chiles stuffed with marinated braised chicken and raisins, napped with a walnut cream sauce.
"He brought authentic Mexican flavor to Guaymas," said his friend and colleague Roberto Melara, who was bartender and general manager at Guaymas and now is a sommelier in Wine Country.
A memorial mass was held March 9 at the Most Holy Rosary Chapel in San Rafael. Mr. Cisneros will be buried in Los Angeles, where most of his family lives.
Mr. Cisneros is survived by his wife, Luz, of Novato, and three children, Eric, Sandra and Gryselda. | food |
https://www.rhoen-park-hotel.de/en/eat/ | 2021-09-22T08:57:52 | s3://commoncrawl/crawl-data/CC-MAIN-2021-39/segments/1631780057337.81/warc/CC-MAIN-20210922072047-20210922102047-00058.warc.gz | 0.925649 | 226 | CC-MAIN-2021-39 | webtext-fineweb__CC-MAIN-2021-39__0__259435971 | en | Gastronomic variety at Rhön Park Hotel
All of our restaurants offer: Culinary treats and relaxation!
Indulge in our à la carte restaurant Frankenstube, offering delicious rustic cuisine inspired by regional specialties. Our panorama restaurant Rother Kamin along with our family restaurant Rhöninsel provide a wide range of culinary treats from a round the clock buffet.
Did you order breakfast and/or dinner? Then our buffet restaurants are just the right thing for you. Of course, all other guests, however, are just as welcome.
Our café Rhön offers coffee and cake. Our reading corner and higher modern tables offer ideal retreats for relaxing or notebook work. Adjacent is our large panoramic terrace with a spectacular view over the Rhön. Our RhönCafé is open daily and W-Lan is available.
Our family restaurant is open daily from 7 a.m. to 10 p.m., our Frankenstube is open daily from noon to 10 p.m. Please note that restaurant opening hours are subject to seasonal variations. | food |
https://aliciaabrams.com/product/glass-cheese-plate-charcuterie-board-with-stainless-steel-spreader-2/ | 2023-11-30T20:23:46 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100232.63/warc/CC-MAIN-20231130193829-20231130223829-00800.warc.gz | 0.884417 | 181 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__259226174 | en | Bright and bold, this charcuterie board set is the perfect size for a selection of fine gourmet cheeses, fruit, cookies, or other finger foods. Use as an appetizer tray or cheese plate, this one-of-a-kind, fused glass serving piece works beautifully with any décor. This piece sits on four rubber bumpers attached to the back, to prevent slippage and comes with a stainless steel cheese knife or spreader.
This glass cheese plate would make a great gift for your favorite gourmet cheese lover, or a fabulous gift for your favorite hostess. This gorgeous cheese platter will add beauty to your kitchen whether you use it to serve delicious snacks or simply display it as a piece of art. Entertain in style!
The glass cheese board measures 6 inches, by 10 inches.
Hand wash only.
Do not use in a microwave. | food |
https://westkent.edu.pe.ca/index.php/about/nut-free-school | 2023-10-01T16:00:07 | s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510903.85/warc/CC-MAIN-20231001141548-20231001171548-00345.warc.gz | 0.976307 | 153 | CC-MAIN-2023-40 | webtext-fineweb__CC-MAIN-2023-40__0__319405185 | en | West Kent is a totally NUT FREE environment. Please do not send food to school which contains nuts or nut products. This includes peanut butter, chocolate bars with nuts, most granola bars (please check the labels), and many commercially made cookies. It is very important that we have your cooperation in order to keep the school safe for everyone. Please read labels carefully on all items being sent to school as many products you would not suspect do contain nuts. If a product says “may contain nuts” or “made in a facility with nuts” it is not permitted in school, as we have many students with life threatening nut allergies.
This policy also includes peanut butter imitations such as Wow butter, and other nut or seed butters. | food |
http://kush.co.nz/coffee-making-tips/barista-tips/ | 2013-05-18T19:30:15 | s3://commoncrawl/crawl-data/CC-MAIN-2013-20/segments/1368696382764/warc/CC-MAIN-20130516092622-00041-ip-10-60-113-184.ec2.internal.warc.gz | 0.929996 | 271 | CC-MAIN-2013-20 | webtext-fineweb__CC-MAIN-2013-20__0__187897125 | en | To prepare an exceptional cup of coffee, two essential prerequisites are necessary:
- The finest quality green coffee beans and
- That these are fresh roasted.
Freshness is probably the most misunderstood thing about coffee. Roasted coffee is an extremely perishable product. Within two weeks of roasting, half of the flavour is lost. Freshness cannot be preserved very long, regardless of how the coffee is packaged or stored. It is the roasting that sets the clock ticking on the shelf life of coffee and not the purchase date nor how it was packaged, stored or ground. It deteriorates even in a complete vacuum Of course exposure to air and moisture will accelerate the decom- position of the flavours, until after six weeks the oils become rancid. For best results use your coffee within a week of roasting.
Store your coffee in an airtight container in a cool dry place.
Do not store in the fridge or freezer.
Despite the myths, all milk froths equally well. However, milk with a higher fat content produces a thicker and creamier texture than low fat varieties. Also the fat in milk has a mellowing effect on the coffee, smoothing out the acidity inherent in most espresso blends. The result is a richer and rounder brew. Milk should be stored in the fridge and removed immediately before use. | food |
https://www.oppoicecream.co.uk/recipes-1/coconut-honey-flapjacks | 2018-04-24T12:47:06 | s3://commoncrawl/crawl-data/CC-MAIN-2018-17/segments/1524125946688.88/warc/CC-MAIN-20180424115900-20180424135900-00072.warc.gz | 0.839727 | 267 | CC-MAIN-2018-17 | webtext-fineweb__CC-MAIN-2018-17__0__98565916 | en | Ingredients (serves 8)
· 100 g Coconut Oil
· 3 Tbsp honey
· 3 Tbsp date syrup
· 50 g coconut sugar
· ½ Tbsp cinnamon
· ½ Tbsp ground Ginger
· 200 g rolled oats
· 20 g baked coconut chips (or crumbled nuts or seeds if you prefer)
Preheat the oven to 180’C and line a 25 cm square tin with baking paper.
Combine the coconut oil, honey, date syrup and coconut sugar in a large saucepan and pop it onto a medium heat to melt the ingredients together.
Add the cinnamon, ginger and oats to the saucepan, remove it from the heat and add your oats. Stir everything together.
Put all the mixture into your lined tin and flatten it down with the back of a spoon.
Sprinkle the coconut chips over the flapjack surface and pat them down gently to make sure they stick.
Pop the tin into the oven and bake it for 12-14 mins, at which point the top of the flapjack should have gone golden brown.
Remove the tin from the oven and leave the flapjack to cool for at least 30 minutes before slicing into 8 squares.
Serve each flapjack with a big scoop of Oppo Mint Chocolate Swirl and enjoy! | food |
https://www.skegnesssiren.co.uk/2017/04/12/twelve-oars-confirms-40-new-jobs/ | 2021-08-06T04:42:59 | s3://commoncrawl/crawl-data/CC-MAIN-2021-31/segments/1627046152112.54/warc/CC-MAIN-20210806020121-20210806050121-00297.warc.gz | 0.943528 | 385 | CC-MAIN-2021-31 | webtext-fineweb__CC-MAIN-2021-31__0__27783759 | en | Work is progressing well on a brand new family pub and restaurant in Skegness.
The business will create more than 40 new jobs for the town once completed.
The name has been confirmed as the ‘Twelve Oars’ pub.
Built by Marston’s Inns and Taverns, it will cater for up to 150 diners.
The pub will boast an open plan pizza kitchen incorporated into the restaurant dining area that offers customers a visual experience.
Diners will be able to watch as their pizza is handmade and personalised to have a truly individual meal.
All pizzas are then cooked in the pizza oven, allowing customers to be involved in the whole process.
As well as pizza, a new extensive grills menu offering a range of chargrills and prime steaks will be available.
Commenting on the Twelve Oar’s development, Clinton Cooper, Marston’s area operations manager for Marston’s Inns and Taverns said:
“We’re very excited about the opportunity here and hope that when opened it will build a great reputation locally; offering top quality, value for money pub food and an unrivalled selection of drinks, including cask ales”.
The next phase of recruitment is set to begin at the Twelve Oars.
The pub is currently on the hunt for an assistant manager, head chef and second chef, so if you are interested, please visit www.marstonscareers.co.uk to apply.
Due for completion in July 2017, the pub restaurant is part of an on-going new build programme by Marston’s Inns and Taverns as a drive to provide brand new top quality pubs and lodges across the UK.
Are you looking forward to having a new place to drink and dine in Skegness? | food |
http://tucsontruckterminal.net/omars-restaurant/ | 2017-04-28T16:03:48 | s3://commoncrawl/crawl-data/CC-MAIN-2017-17/segments/1492917122996.52/warc/CC-MAIN-20170423031202-00335-ip-10-145-167-34.ec2.internal.warc.gz | 0.95848 | 399 | CC-MAIN-2017-17 | webtext-fineweb__CC-MAIN-2017-17__0__78518080 | en | The Hiway Chef Restaurant is the Locals‘ favorite. Located inside the Tucson Truck Terminal in Tucson, Arizona, the Triple T was founded by Ira T. and Sallie Sue Morris in 1954. In 1966 the truck stop moved from East Benson Hwy to Interstate 10 at the Craycroft exit (exit #268).
In 1996, Omar Ramirez came on board to run the Hiway Chef Restaurant. Ramirez is a Tucson native and a graduate of the Culinary Institute of America and was named Chef of the Year by the Southern Arizona Chef‘s Association in 1998.
The Hiway Chef was featured on the Food Network‘s Top 5 shows, 18 Meals segment where it was awarded the honor of being the Number 2 truck stop in the country. We have also been highlighted in many newspapers, magazines, and trucking gazettes.
The menu at the Hiway Chef is a classic truck stop fare with an emphasis on the 24-hour breakfast. Most of our customers appreciate the fact that they can get breakfast at any time. We encompass a diversified American Bistro, Mexican Cantina, and Italian Trattoria selection. All of the food is prepared on the premises and the portions are more than ample.
The dessert selection starts with our signature dessert, the Deep Dish Hot Apple Pie, mounded with soft serve ice cream. This is the kind of dessert that has you craving it from 100 miles out. Also featured are the peach and cherry deep-dish pies, assorted other pies, sweet rolls, cakes, and ice cream desserts.
Omar’s has a clean and friendly atmosphere with a staff that has been there for years. It is the kind of place where your Aunt Annie might have been pouring coffee, passing out pie, and giving advice when you were growing up.
Whether you want to spend a little or a lot, Omar‘s Hiway Chef Restaurant is the place to go! | food |
https://www.bearlylegalhemp.com/hhc-gummies-mango-guava-pineapple-200mg-10-pack | 2023-09-23T03:44:51 | s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233506479.32/warc/CC-MAIN-20230923030601-20230923060601-00328.warc.gz | 0.772755 | 259 | CC-MAIN-2023-40 | webtext-fineweb__CC-MAIN-2023-40__0__5248499 | en | HHC Gummies | Mango Guava Pineapple | 200mg
HHC Gummies from Bearly Legal are Here! And they are amazing!
Each package of our HHC gummies contain:
- Ten (10) gummies per Pouch
- 20mg HHC (Hexahydrocannabinol) per Gummy
- Total of 200mg per Package
- Mango Guava Pineapple Flavor
- Resealable Ziplock Metallic Pouch
- 100% Gluten-Free & Vegan
It should be noted these gummies are a little over 20mg, however, most will test at around 25mg*
Make sure to check out our volume discounts!
Flavor:Mango Guava Pineapple gummies taste like a juicy trifecta of fruit - a delicious combination of juicy pineapple, tangy guava, and luscious mango. These gummies are definitely the best fruity gummy candy you will ever taste! | food |
https://raincitytoo.com/ | 2023-12-03T19:37:04 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100508.53/warc/CC-MAIN-20231203193127-20231203223127-00115.warc.gz | 0.91542 | 121 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__208137034 | en | Rain City Too
Take advantage of a delicious food truck menu brought to you by the popular chefs at Rain City Catering, the official caterers to the Seattle Mariners. From corporate functions and community festivities to casual private parties, we bring fun and excitement along with our exceptional food.
Where We Roll
Our Rain City Too food truck loves to travel, so book Rain City Too and share in our concept of food truck favorites. Cater your event the easy way and energize the crowd with dishes straight from our food truck for church picnics, corporate meetings, community celebrations and other special events. | food |
https://captionsment.com/fruit-captions-for-instagram/ | 2023-12-06T00:11:22 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100575.30/warc/CC-MAIN-20231206000253-20231206030253-00699.warc.gz | 0.77409 | 1,918 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__25097181 | en | Are you looking to add a splash of fruity freshness to your Instagram feed? If you’re tired of the same old captions and want to give your posts a juicy twist, you’re in the right place!
In this blog post, we’ll serve up a delectable collection of fruit-inspired captions that are not only sweet but also perfect for adding that extra pop of flavor to your Instagram photos.
Whether you’re sharing a snapshot of a colorful fruit salad, a tropical vacation, or simply channeling your inner fruit enthusiast, these captions will help you capture the essence of your fruity moments in style.
So, get ready to infuse your Instagram with a burst of fruity fun!
Top 20 Fruit Captions For Instagram
1. Slice, slice, baby!
2. Embracing the zest of life.
3. Every day is a fresh start.
4. Fruitful escapades await
5. Sometimes, you just need a fruit fix.
6. Orange you glad we’re friends?
7. Life’s a peach when you’re on the beach.
8. Staying fresh, one fruit at a time
9. A day without fruit is like a day without sunshine.
10. Keep calm and eat watermelon
11. Cheers to fruit-filled adventures!
12. Life is a bowl of cherries
13. Just trying to find my way back to the mango
14. Life is like a bowl of mixed fruit.
15. Making fruit puns and memories
16. Life’s a picnic, so bring the fruit basket
17. Let’s avo good time together!
18. Finding joy in the simplest fruit pleasures
19. When in doubt, make a fruit salad
20. Lost in a world of fruit and wonder
Passion Fruit Captions for Instagram
21. Here to get the juice flowing
22. Let’s get fruitylicious!
23. A little fruit therapy never hurt anyone
24. You’re the apple to my pie
25. Orange you glad you stumbled upon this post?
26. Tropical state of mind.
27. An apple a day keeps anyone away if you throw it hard enough.
28. Orange you glad to see me?
29. You’re the apple of my eye.
30. Good things come to those who mango.
31. Fruit is nature’s candy.
32. When in doubt, add more fruit
33. Acai-ing the day!
34. Berry excited about this moment
35. In the mood for a fruitful adventure
36. Feeling melon-choly? Time for a fruit fix!
37. Starting the day with a burst of citrus
38. Fruity fashion, fruity passion
39. Life’s a peach when you’re around.
Check Out: 150 Tomato Captions For Instagram
Fresh Fruit Captions for Instagram
41. Squeeze the day!
42. Living in full bloom
43. Pear-fectly content with life.
44. Sunkissed and fruit-inspired
45. Juicy moments make the best memories.
46. Sweet dreams are made of fruit
47. Pineapple vibes only!
48. Vitamin sea and vitamin D (for “deliciousness”)
49. Feeling grape-tastic today!
50. Finding paradise, one coconut at a time
51. Cheers to fresh starts and fresh fruits
52. Passion for passion fruit
53. Don’t be a sour grape, be a sweet one.
54. A pineapple a day keeps the worries away
55. Getting my daily dose of fruit-tastic vibes
56. Never underestimate the power of a banana.
57. Picking the juiciest moments in life
58. Fruitful thoughts, fruitful life
59. When it doubt, add more berries
60. Take a bite out of life.
61. Living the berry good life
62. I’m berry grateful for this day
63. When life gives you lemons, make lemonade.
64. Honeydew you know how much I love you?
65. Berrylicious moments with my squad
Fruit Bowl Captions for Instagram
66. Sunshine and pineapples make everything fine.
67. Life is just peachy
68. Life’s a beach, enjoy the waves and fruit
69. Keep calm and eat more berries.
70. Life’s a peach, embrace the fuzz
71. Sunshine and citrus
72. Blueberries are tiny, but they pack a punch.
73. Living life on the juicy side
74. Berry sweet vibes only
75. Always time for a fruit break
76. Vitamin sea and vitamin C
77. My heart beets for you.
78. Don’t go bacon my heart, I couldn’t if I fried
79. Kiwi can do it!
80. Strawberries are red, blueberries are blue, but nothing’s sweeter than a friend like you.
81. Let’s avocuddle
82. Eat fruit, stay cute
83. Fruit salad: because it’s what’s on the inside that counts.
84. Let’s get tropical
85. Life is better in flip-flops and with a coconut in hand.
86. My heart belongs to the tropics.
87. Seize the daiquiri
88. Life’s too short to say no to pineapple.
89. Just trying to find my way to the fruit salad of life.
90. Born to be wild (berry)
91. Life’s sweeter when you’re smiling.
92. It’s a berry beautiful day.
93. Strawberry kisses and summer wishes
94. When in doubt, add more berries!
95. Feeling grape-tastic today
96. Berry best friends forever
97. Just a girl with a passion for fruit
98. Catching the sunrise, one fruit at a time
99. Let’s taco ’bout how awesome fruit is!
100. May your day be as sweet as a ripe mango.
Fruit Salad Captions for Instagram
101. Life is like a bowl of mixed fruit
102. An apple a day keeps anyone away if you throw it hard enough
103. Let’s guac and roll
104. Apple-solutely fabulous
105. Fruit salad days are the best days
106. Strawberry kisses and watermelon wishes.
107. Making memories, one fruit at a time
108. Orange you glad we met?
109. Smooth(ie) sailing into the weekend
110. Living on the veggie edge.
111. Weekend forecast: 100% chance of fruitfulness
112. Embracing my inner fruit ninja
113. Pineapple state of mind
114. Keep calm and juice on
115. Keepin’ it fresh and fruity
116. Kiwi believe how great life is?
117. Keep calm and eat more watermelon.
118. Just a bunch of fruit enthusiasts
119. Fruitful conversations and sweet moments
120. Berry in love with this place
Fruit Salad Quotes For Instagram
121. When life hands you a pineapple, take a selfie
122. Say yes to new adventures and new fruits
123. Let’s taco ’bout how great fruit is!
124. Life is a bowl of cherries, so make it sweet.
125. I’m just a fruit loop in a world full of cheerios.
126. You’re the apple of my eye
127. Fruitful Fridays are the best kind of Fridays
128. Bananas about this view
129. Keep the fruit vibes rollin’
130. When life gives you lemons, make lemonade
131. Adventure is out there, and it’s berry exciting
132. Let the adventure begin, berry excited
133. Fruitful adventures ahead
134. Life is short, eat dessert first
135. Embrace your inner fruiticorn
136. Fruit is the real treasure of the tropics.
137. Squeezing the day, one citrus at a time.
138. When in doubt, add more strawberries
139. Berry happy and content.
140. Dreaming in shades of berry
These fruit-inspired Instagram captions are the perfect recipe for adding a touch of freshness, humor, and sweetness to your posts. Whether you’re indulging in fruity adventures, sharing delicious creations, or simply celebrating life’s colorful moments, these captions will help your photos pop and your followers smile. Happy captioning!
Adonis Paul is a social media enthusiast and creative writer who enjoys writing about social media captions. Now he is helping the Captionsment team to produce good content. | food |
http://www.southernbooneymca.org/nutrition-consulting/ | 2023-06-03T10:53:05 | s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224649193.79/warc/CC-MAIN-20230603101032-20230603131032-00122.warc.gz | 0.85423 | 144 | CC-MAIN-2023-23 | webtext-fineweb__CC-MAIN-2023-23__0__92179010 | en | We are pleased to have Paula Vandelicht join our team. Paula is a Registered Dietitian and Certified Diabetes Educator with over 21 years of experience. She provides diet education regarding diabetes, high blood pressure, high cholesterol, food allergies/sensitivities, and weight management. Paula can provide 1 on 1 consulting, meal planning, group sessions, cooking classes and kids nutrition classes.
[table id=13 /]
*Packages will include weekly weigh-ins, accountability, meal planning, diabetes education and nutrition support.
For more information, please contact Paula Vandelicht at [email protected] or Derek Mordica at [email protected] | food |
https://www.nightingalecottagebedandbreakfast.com/the-dining-room | 2019-10-20T00:57:17 | s3://commoncrawl/crawl-data/CC-MAIN-2019-43/segments/1570986700560.62/warc/CC-MAIN-20191020001515-20191020025015-00498.warc.gz | 0.94338 | 246 | CC-MAIN-2019-43 | webtext-fineweb__CC-MAIN-2019-43__0__137666665 | en | Enjoy your freshly cooked breakfast in our historic dining room around our large dining table. Our breakfasts are lovingly & freshly made to order, ranging from lighter continental options to a full English breakfast.
Start your day with a selection of seasonal freshly cut fruit, yoghurts, mueslis, fruit juice & tea or coffee.
Along with toast and a selection of jams and marmalades.
Followed by freshly made English breakfast with locally sourced sausages, with your choice of eggs.
Breakfast is served between 8am - 10am. On your arrival please let us know what time you would like breakfast to ensure your breakfast is freshly prepared for you. If you require an earlier or later breakfast please ask.
On arrival we invite our guests to enjoy a cup of tea & cake in our dining room or out in the cottage garden (weather permitting!).
We are always happy to look after our guests dietary requirements, so please do not hesitate to let us know prior to your arrival.
If there is anything else you need during your stay, please ask and we will do our very best to help.
We look forward to welcoming you at Nightingale Cottage Bed & Breakfast | food |
https://seeourcoffeeblog.mystrikingly.com/blog/guidelines-for-choosing-the-best-coffee-importers | 2022-12-07T10:57:14 | s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446711151.22/warc/CC-MAIN-20221207085208-20221207115208-00786.warc.gz | 0.959742 | 542 | CC-MAIN-2022-49 | webtext-fineweb__CC-MAIN-2022-49__0__128807437 | en | Coffee is widely grown around various regions in the world. You will find coffee from Africa, Asia as well as in Parts of the USA. Coffee from these different regions has different aromas. This means that different consumers of coffee have different tastes and preferences. In a diverse community, you have to make sure that you have coffee preferences that suit all your consumers. You can only get this from the best importers of coffee. Note that some of the regions which produce the best coffee may be in some remote parts of the world. But with the best importers, they are able to form a partnership with coffee dealers in these regions to ensure that you get coffee. The Intercontinental Coffee Trading Inc. has more info regarding coffee imports, you can check it out.
Note that some governments regulate coffee exports limiting the availability of coffee. These governments only deal with registered and verified importers of coffee from various parts of the world. Hence ensure that you buy coffee from licensed importers and suppliers in your region. This is to ensure that you have a constant supply of coffee all year round. It also helps you to get the best quality coffee available in the market. Note that during exportation of coffee, the coffee is graded in different ways. These grades are an indication of the quality of the coffee. There are those importers who get a first quality coffee grade while others low-quality grades. Remember that the taste of the coffee will be different depending on the grade. At times when you buy coffee from unverified suppliers, you may get coffee that is a mixture of good and low quality coffee. These are some of the reasons why you need to insist to get coffee from licensed importers. Check out this site to learn more from the world of coffee trade: https://ictcoffee.com.
If you are starting out in the coffee business, get a recommendation for the best importer of coffee in your region. This is a sign of trust and good quality coffee from around the world. This is so because you would rarely get a recommendation for a supplier with low quality coffee. If you consider buying from online importers ensure that you go through the reviews from the clients. This will help you know several things like the quality of the coffee. Again you need to know more about customer services from online importers. Ensure that you get coffee from an importer who has been awarded positive remarks by clients. These two attributes will also guide you on the best market prices of the coffee. You can find out more about the health benefits of coffee here: https://www.huffpost.com/entry/coffee-health-benefits_n_4102133. | food |
https://www.saintjohnsbutchery.co.nz/recipes/massaman-beef-curry/ | 2024-02-26T10:22:30 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474659.73/warc/CC-MAIN-20240226094435-20240226124435-00114.warc.gz | 0.872492 | 340 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__5618330 | en | Beef cooked until tender using Thai ingredients. This dish relies on a balance of layered flavours – spicy, sour and sweet.
- 750 chuck steak, cut into 5cm pieces (or cross-cut blade or gravy beef works well too)
- 2 tablespoons Massaman curry paste
- 1 small onion, coarsely chopped
- 1 cup coconut milk
- 1 cup water
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1 bay leaf
- Splash of fish sauce
- 300g waxy potatoes, cut into large chunks
- 2 tablespoons unsalted roasted peanuts, coarsely chopped
- 2 tablespoons roughly chopped parsley
- Jasmine rice
Preheat the oven to 170°C.
Toss the beef in the Massaman curry paste. Place a large frying pan over a medium heat and add a dash of oil. Place in the onion and cook until soft but not coloured. Transfer to an ovenproof casserole dish.
Add another dash of oil to the frying pan and place in the beef, in batches, and brown on both sides. Transfer to the casserole dish as you go. Pour the coconut milk and water into the frying pan and allow to bubble up. Add the lime juice, sugar, bay leaf and fish sauce. Stir to combine, then pour over the beef.
Place on the lid and place in the oven to cook for 1 hour. Remove from the oven, taste for seasoning and add the potatoes. Cook for a further 1 1/2 hours until the beef is almost falling apart.
Serve Massaman beef curry topped with the peanuts and parsley. Add a bowl of cooked rice. | food |
https://clickpress.com/releases/Detailed/785010005cp.shtml | 2019-02-22T15:13:03 | s3://commoncrawl/crawl-data/CC-MAIN-2019-09/segments/1550247518425.87/warc/CC-MAIN-20190222135147-20190222161147-00010.warc.gz | 0.873889 | 1,178 | CC-MAIN-2019-09 | webtext-fineweb__CC-MAIN-2019-09__0__240134476 | en | Wheat Fibre Market to Witness Growth Acceleration During 2018-2028
Fact.MR has announced the addition of the “ Wheat Fibre Market Forecast, Trend Analysis & Competition Tracking - Global Market insights 2018 to 2028"report to their offering.
[ClickPress, Fri Jan 18 2019] Global Wheat Fibre Market Overview
Wheat Fibre, cascades under the class of insoluble fibre, provides a bulk of stool formation and paces up the crusade of food through the digestive system. Increasing competition from private labels resulted in the introduction of new and innovative products, such as wheat fibre, is the prominent factor driving the wheat fibre market. Moreover, a growing number of consumers among the population of baby boomers are shifting preference towards healthy and nutritional products, such as wheat fibre in order to avoid health-related problems in the short- and long-term. Considering these factors, wheat fibre market is expected to register a single-digit compound annual growth rate (CAGR) from 2018 to 2028. The wheat fibre market across the globe has grown considerably owing to the rising demand for dietary fibre in the pharmaceutical industry, which is expected to increase the manufacturing and sales of wheat fibre globally. Governmental support for a holistic approach to health products, also lay a positive impact on wheat fibre market.
Request Sample Report @ https://www.factmr.com/connectus/sample?flag=S&rep_id=2803
Exploring new sources and applications of wheat fibre and identifying applications in the cosmetics industry are the recognized market opportunities in the global wheat fibre market. Increasing applications in food products, rising demand for wheat fibre products from young consumers, and consumer focus towards quality and safe natural products and those with natural ingredients are the factors expected to fuel the growth of global wheat fibre market over the forecast period. Rising applications of wheat fibre in cosmetic products to aid in moisturizing and cleansing and inclination towards consumption of herbal products and self-medication is another factor fuelling the growth of the global wheat fibre market.
Global Wheat Fibre Market Segmentation
The global Wheat Fibre market can be segmented on the basis of Nature as:
The global Wheat Fibre market can be segmented on the basis of End-use Industries as:
Food & Beverages
Personal Care and Cosmetics
Other End-Use Industries
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The global Wheat Fibre market can be segmented on the basis of the geographical region as:
CIS & Russia
Asia Pacific excluding Japan (APEJ)
Middle East & Africa (MEA)
Global Wheat Fibre Market Regional Overview
Markets in Europe, Middle East and Africa and Asia Pacific are expected to grow significantly over the forecast period. Consumption of wheat fibre to maintain healthy immune and digestive systems is relatively high among consumers in countries in the Europe region, which is expected to drive the wheat fibre market growth in the near future. Increasing concerns about healthy and nutritional food products among consumers globally and changing consumption trends towards healthy food products in the young population are the factors expected to drive the growth of the global wheat fibre market over the forecast period.
Among all the regional markets, North America is estimated to dominate the wheat fibre market in terms of revenue share, followed by Europe and Asia Pacific. Asia Pacific and Latin America are expected to register higher growth in terms of value over the forecast period.
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Global Wheat Fibre Market Key Players
Some of the key market participants in the global Wheat Fibre market are:
Archer Daniels Midland
Tate & Lyle PLC
I. du Pont de Nemours and Company
Suedzucker AG Company
Grain Processing Corporation
Rettenmaier & Söhne GmbH & Co KG
Roquette Frères S.A
Other prominent players
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The research report presents a comprehensive assessment of the Wheat Fiber market and contains thoughtful insights, facts, historical data and statistically supported and industry-validated market data. It also contains projections using a suitable set of assumptions and methodologies. The research report provides analysis and information according to Wheat Fiber market segments such as geographies, nature and end-use industries.
The Wheat Fiber market report covers exhaustive analysis on:
Wheat Fiber Market Segments
Wheat Fiber Market Dynamics
Wheat Fiber Market Size
Supply & Demand
Competition & Companies involved
Regional analysis for Wheat Fiber Market includes:
North America (U.S., Canada)
Latin America (Mexico, Brazil, Argentina, Chile, Peru, Rest of Latin America)
Europe (Germany, Italy, France, U.K, Spain, BENELUX, Nordics, Eastern Europe, Rest of Europe)
CIS and Russia
Asia-Pacific (China, India, ASEAN, South Korea, Australia & New Zealand, Rest of APEJ)
Middle East and Africa (GCC Countries, South Africa, Turkey, Iran, Israel, Rest of MEA)
The report is a compilation of first-hand information, qualitative and quantitative assessment by industry analysts, inputs from industry experts and industry participants across the value chain. The report provides in-depth analysis of parent market trends, macro-economic indicators and governing factors along with market attractiveness as per segments of Wheat Fiber. The report also maps the qualitative impact of various market factors on market segments and geographies. | food |
https://shybellmedia.com/abuja-get-your-taste-buds-ready-knorr-jollof-fest-is-here/ | 2023-12-03T17:02:36 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100508.42/warc/CC-MAIN-20231203161435-20231203191435-00642.warc.gz | 0.8959 | 314 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__32019159 | en | Nigeria’s leading seasoning brand, Knorr, is inviting discerning foodenthusiasts to partake in the celebration of beloved and iconicNigerian dish, Jollof Rice at the Abuja edition of the Knorr JollofFest, taking place at Harrow Park, Abuja, on October 28th.
This edition of the Jollof Fest promises to be exciting, with anextensive array of events like engaging games, exclusivemasterclasses led by esteemed chefs, meaningful networking opportunities, and a meticulously curated series of activities.
Bolanle Kehinde-Lawal, Marketing Director, Nutrition, Unilever West Africa, emphasized the festival’s profound mission, stating,”Our vision is to inspire a culture of healthy eating in Nigeria, a journey we have embarked on by spotlighting an array of nutritious cooking herbs that not only enhance flavor but also enhance thenutritional value of our meals. The Knorr Jollof Fest pledges an indelible experience, and we take immense pride in leading the transformation of Nigeria’s culinary heritage.”
Knorr is fully devoted to ensuring that every food enthusiastembarks on a refined journey at the Jollof Fest. This event transcends mere culinary indulgence; it is an opportunity to acquireknowledge, forge connections, and embrace the true essence ofeating for good.
To join in this grand celebration, stay informed through regular updates by following @Knorrnigeria on Instagram. | food |
https://milletjars.com/ | 2022-12-03T05:45:46 | s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446710924.83/warc/CC-MAIN-20221203043643-20221203073643-00393.warc.gz | 0.929714 | 325 | CC-MAIN-2022-49 | webtext-fineweb__CC-MAIN-2022-49__0__197645619 | en | Paniyaram (kuzhi Paniyaram or Gunta Ponganalu) is a traditional south Indian snack, popularly served at the breakfast table in almost every south Indian house. These dumpling balls are traditionally made from rice and black lentils. The millet jars has twisted the traditional recipe a little bit and instead of using rice, we have put millets in our Paniyaram to make it more nutritious and healthier.
We have used jowar flour (sorghum) for the Paniyaram. Jowar flour is one of the healthiest grains in the world. It is a great source of dietary fibers, proteins, carbohydrates, niacin, folate, thiamine, calcium, and iron that are necessary for good health. Jowar helps to lower the LDL levels, reduces the chances of cardiac arrest, helps digestion, and keeps our bones strong.
Foxtail flour is also used in significant proportions. Foxtail flour (called Thinai in Tamil) is a significant part of the old Tamil traditional lifestyle because of its high nutritional value. It is richly packed with carbohydrates.
Our Paniyaram mix is enriched with the goodness of cumin and curry leaves. Cumin is well known for its herbal properties. It is great medicine for Irritable bowel syndrome, diabetes, stress, mental health conditions, and cholesterol.
Curry leaves are a culinary herb with powerful plant compounds which not only have an abundance of health benefits but also add a different aroma and taste to the food. | food |
https://aswati.biz/article/dutch-bros-iced-teas-starbmag | 2023-09-22T00:45:53 | s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233506320.28/warc/CC-MAIN-20230922002008-20230922032008-00199.warc.gz | 0.942375 | 2,135 | CC-MAIN-2023-40 | webtext-fineweb__CC-MAIN-2023-40__0__253267878 | en | Dutch Bros is famous for offering quality beverages. If you enjoy tea, read on to find out the top-ranked Dutch Bros iced teas available.
Identifying the best-iced teas at Dutch Bros is challenging for most new customers. Though I like Starbucks, I sometimes prefer visiting the Dutch Bros drive-through, which is closer to my home. I used to order coffee from Dutch Bros on my way from work until I started experiencing trouble sleeping.
I was looking for a drink with fewer side effects when I discovered iced teas at Dutch Bros. Though finding the best-iced teas was challenging initially, I did a lot of research on these drinks and created this post to share what I learned. By the end of it, you will also discover what each of them is made up of.
Table of Contents
Can you get dairy-free iced teas at Dutch Bros?
Yes. Most iced teas at Dutch Bros are dairy-free since they don’t contain milk. Most of the iced teas at this coffee house are made with green or black tea, syrups, and ice. However, for those that contain milk, like vanilla chai, you can still order them dairy free. Simply ask Dutch bros to replace regular milk with a plant-based alternative like oat milk. Dutch Bros also offers other dairy-free alternatives you can order with iced tea, like coconut or almond milk.
How can you order healthy iced teas at Dutch Bros?
Though not all iced teas at Dutch Bros are healthy, you can make them healthier by customizing them. For instance, consider ordering an iced tea with sugar-free syrup. This can help minimize the calories in your drink. You can also order an iced tea without any sweetener.
Additionally, before you order an iced tea, find out how many calories it has. Choose a low-calorie iced tea that is within the daily intake limit. Also, focusing on the smallest cup sizes can help you minimize the calories in your beverage. You can also order a healthy iced tea at Dutch Bros by substituting regular milk with a dairy-free alternative such as oat milk, which is a healthier option.
How much are iced teas at Dutch Bros?
|Green tea lemonade||Small||$3.00|
|Green tea lemonade||Large||$4.50|
|Sweet Sunrise Paris Tea||Small||$1.75|
|Sweet Sunrise Paris Tea||Large||$3.00|
|OG Gummy Bear||Small||$1.75|
|OG Gummy Bear||Large||$3.00|
How we choose the best Iced teas at Dutch Bros
The iced teas on this list were chosen after considering a few crucial factors. First, we considered the taste since this reflects the quality of the beverages. We took our time to order different iced teas from Dutch Bros and tasted them. Additionally, we considered other customers’ views on how good the iced teas were.
We also considered their ingredients and nutritional content. You can trust this article since it includes all this information to help you figure out what exactly you would be consuming from ordering any of these iced teas.
6 best Iced teas at Dutch Bros
|1||Green tea lemonade||Lemonade, ice, and green tea.|
|2||Sweet Sunrise Paris tea||Black tea, passion fruit, peach, ice, banana, and orange|
|3||OG Gummybear||Black tea, Grapefruit, watermelon, passion fruit, ice, and pomegranate syrup|
|4||Dragon Slayer||Black/ green tea, blackberry drizzles, ice, raspberry syrup, and blue raspberry syrup|
|5||Tropical tea||Green/ Black tea, passion fruit, coconut, and blue raspberry syrup|
|6||Vanilla chai||Vanilla syrup, ice, milk, and Oregon chai.|
Green tea lemonade
If you are searching for a healthy and refreshing iced tea at Dutch Bros, you should consider ordering green tea lemonade. It is a great beverage to drink at a picnic or while hanging by the pool. This beverage is made up of ice, lemonade, and green tea. A small green tea lemonade contains 73 calories, 17 grams of carbs, and 16 grams of sugar.
Though this drink is caffeinated, its caffeine is low and can still boost energy levels. Many Dutch Bros customers like this iced tea since it is slightly flavored. Being green tea also means it is full of health benefits you may not get in other beverages. For instance, it can help digestion and regulate body temperature.
Sweet Sunrise Paris tea
This is one of my favorite iced teas at Dutch Bros since it is refreshing. It is infused with a sweet combination of fruits that makes it irresistible. The drink is prepared with banana, orange, passion fruit, and peach. The ingredients make this iced tea quite nutritious.
Compared to other drinks at Dutch Bros, Paris tea is low in calories. It does not contain any fat or carbs. Sweet Sunrise Paris tea is a simple beverage that tastes like black tea. Dutch Bros even gives you the freedom to customize this iced tea. For instance, you can enhance its flavor by ordering it with a bit of classic syrup or vanilla syrup. Note that such customizations will increase the calories in the iced tea.
OG Gummybear is a black iced tea that is infused with fruit. The drink comprises Grapefruit, watermelon, passion fruit, and pomegranate syrup. This iced tea is suitable for Dutch Bros customers with a sweet tooth since it is pretty delicious. It tastes like candy.
Though you may enjoy this iced tea, you should take it in moderation due to its high-calorie content. A large cup of OG Gummy Bear has 390 calories, 4 grams of fat, 81 grams of carbs, and 25 mg cholesterol.
Dutch Bros offers both an energy drink variation of this beverage and a tea version. If you love the taste of mixed berries in drinks, you should consider getting this iced tea from Dutch Bros. The base of this drink is either black tea or green tea. Dutch bros also prepare it with other ingredients like raspberry and blue raspberry syrup. It is also garnished with some blackberry drizzles and added ice to make it more refreshing.
This drink can easily quench your thirst on a hot summer day. Many people like it not only for its distinct berry flavor but also for its bright purple appearance. Though the calories in this iced tea are high, you can minimize them by ordering some sugar-free syrups.
This is a captivating and great-tasting iced tea that you should also consider getting from Dutch Bros. The company can make it with black tea or green tea, depending on your preference.
Dutch Bros also adds fruits to this iced tea, including passion fruit and coconut.
You can also enhance the flavor of this iced tea by ordering it with some blue raspberry syrup. You can tell from the name that this iced tea has a tropical flavor. This flavor has the right amount of sweetness that can satisfy your craving without being overwhelming.
Feel free to order this iced tea with some strawberry syrup if you want to further enhance its flavor. A medium cup of this beverage at Dutch Bros contains 160 calories.
Though Dutch Bros serves vanilla chai hot, you can still get an iced version of this tea from this coffee chain. This is a classic drink that is quite delicious. I like it because it is sweet and comforting. It is made up of milk, vanilla syrup, and Oregon chai.
Feel free to ask for this iced tea with some dairy-free alternative instead of regular milk to make it more nutritious. You should take this iced tea in moderation due to its high-calorie content. 1 serving of vanilla chai has 280 calories, 6 grams of fat, 49 grams of carbs, and 49 grams of sugar.
How big is a large iced coffee at Dutch Bros?
A large iced coffee at Dutch Bros is 32 ounces, while a medium iced coffee is 24 ounces.
Can you get iced teas in a small cup at Dutch Bros?
Yes. Dutch Bros serves iced teas in three cup sizes, including a small one. A small cup of iced tea at this coffee shop is 16 ounces.
Does Dutch Bros deliver iced teas?
Yes. You can order iced teas from Dutch Bros and have them delivered to your doorstep since this coffee shop works with GrubHub food delivery.
Will Dutch Bros’ iced teas make me fat?
Not all iced teas at Dutch Bros can make you fat since some have few calories, like Green Tea Lemonade. You can also control what goes on in your drinks by choosing healthy ways to customize them. If you crave a sweet iced drink, do not take too much of it.
Are there vegan iced teas at Dutch Bros?
Yes. Most iced teas at Dutch Bros are vegan since they are not made with animal products. Some vegan iced teas at this coffee shop include Tropical Tea, Green Tea lemonade, and dragon slayer.
Are there gluten-free iced teas at Dutch Bros?
Dutch Bros cannot guarantee gluten-free iced teas. Therefore, if you have gluten sensitivity or suffer from celiac disease, it is best to avoid iced teas from this coffee house due to the risk of cross-contamination. | food |
https://safarilab.co/en/product/da0d417a5a5994eda886542a58591517-instant-read-meat-thermometer-best-waterproof-ultra-fast-digital-food-water-milk-thermometer-for-outdoor-cooking-bbq-and-kitchen.aspx | 2021-09-28T04:13:09 | s3://commoncrawl/crawl-data/CC-MAIN-2021-39/segments/1631780060201.9/warc/CC-MAIN-20210928032425-20210928062425-00575.warc.gz | 0.822548 | 806 | CC-MAIN-2021-39 | webtext-fineweb__CC-MAIN-2021-39__0__240367109 | en | 1Pcs× Meat Thermometer (3V battery included)
1Pcs× Wire Probe with 40'' stainless steel mesh cable
1Pcs× User Manual
Cooking Thermometer Specifications:
•Temperature Range: -58°F~572°F(-50℃~300℃)
•Temperature Accuracy: +/-2℉(+/-1℃) at -4℉~302℉(-20℃~150℃)
•Rotatable Probe Length: 4.6'' food grade stainless steel probe
•Wire Probe Length:6.5'' food grade probe with 40'' stainless steel mesh cable
• Probe material: food grade safety 304 stainless steel probe
• Shell material: flame retardant, high temperature resistant, drop resistant, environmentally friendly ABS material
• Temperature measurement speed: 2-4s
• Use battery: 3V button battery (built-in)
• Energy-saving settings: 10 minutes no operation automatic shutdown
• Probe diameter: 0.137'' (3.5mm)
• Diameter of wire probe: 0.157'' (4mm)
• Probe tip diameter: 0.066'' (1.7mm)
• Tip diameter with wire probe: 0.085'' (2.18mm)
• Built-in magnet
• White backlight function, the backlight turns on automatically after 10s
• 0 degree calibration function
• With custom alarm function settings
• Comes with memory function, can remember the temperature unit selected by the user after shutdown
• Product body size: 155*38*18MM
• Probe net weight: 14.3g
• Uses: BBQ, Oven, Smoker, Grill, Baking, Frying, Candy, Meat, Food, Milk, Chocolate, Liquid
1. Do not leave the plastic body of thermometer in the oven or frying pan while cooking.
2. Do not touch hot probe with hands.
3. Pls clean the thermometer by wet cloth, not completely immerse it in water.
VEN SAFE & HIGH HEAT RESISTANCE PROBE: Specially designed external wire probe to measure the internal temperature of the meat while put into the oven / grill / smoker, 42'' long wire that you can track the meat thermometer from the machine outside, while the original probe can only measure the food after taking out from the machine. Meat probe and wire can withstand temp from -58°F to 572°F (-50°C to 300°C).
ULTRA-FAST & CONSISTENT TEMP READING: Get the 99.99% accurate and consistent food temperature in 2-4 seconds through top-quality sensing sensor as well as the stainless steel step-down tip, simply a glance even when on a rush cooking. Just like shooting a target, hit the temperature exactly, help you get a perfect healthy finish result.
PROGRAMMABLE TEMP ALARM: Set your desired meat temperature and wait for perfection without need to check the temp constantly. That is extra friendly to smoker/oven/grill grill. It's a life-saver when rushing around cooking family dinner on Christmas or occasions.
EASY TO USE & STORE: Features easy operation, convenient storage and great portability enabled by its temp lock capability, ergonomic shape, foldable probe, magnetic back and hanging hole. Auto shut-off function after 10 minutes of inactivity helps save power for extended use.
MUST-HAVE COOKING AID: Get rid of any guesswork and bring out the best in cooking for every event and occasion. Suitable for all types of cooked beef, mutton, chicken, pork, fish, lamb, or turkey, every time. Also, it works great with beverages, deep frying, making candy, and baking. | food |
https://www.fitresults.net/news/12-strategies-for-healthy-eating | 2024-04-25T02:05:51 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296820065.92/warc/CC-MAIN-20240425000826-20240425030826-00558.warc.gz | 0.930228 | 3,018 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__3048313 | en | Maintaining a healthy diet can seem like a luxury that many assume would break the bank. Grocery stores are filled with pricey organic labels, and healthy dining options often carry a premium price tag.
However, eating well does not necessarily have to come with an exorbitant cost. With some thoughtful planning, some clever shopping, and a little imagination in the kitchen, you can nourish yourself and your family with wholesome meals without straining your finances.
In this article, we’ll guide you through 12 practical and effective tips to help you enjoy a vibrant, nutritious diet on a budget.
1. Opt For Store Brands vs Name Brands
It's a common misconception that the more you pay, the higher the quality. However, this is often not the case when comparing store brands to name brands.
Understanding the difference: Store brands, often referred to as "private label" products, are made specifically for a particular store and might not have the broad advertising campaigns that national brands possess. Yet, they are often produced in the same factories, using similar or identical ingredients. The primary difference is the label and the marketing behind it.
The cost savings: Let's break down the math. Name brands are typically more expensive because of advertising costs, sponsorships, and sometimes fancier packaging. If you switch to store brands, you might save 25% to 30% on your grocery bill over time without compromising on quality.
Quality control: Retailers are keenly aware that their store brands represent their reputation. As such, they invest in rigorous quality control checks to ensure consistency and trustworthiness. Some even argue that due to the higher stakes, store brands might undergo even more stringent testing than national brands.
2. Plan Your Meals and Grocery Lists
The importance of planning: Investing time in meal planning is like a roadmap for your eating habits. It promotes varied and balanced meals, ensuring you get all the necessary nutrients over a week. Plus, with a plan you minimize waste because you’ll only purchase items you’re sure to use, which are both eco-friendly and budget-friendly.
Crafting a strategic grocery list: After planning your meals, create a grocery list, categorizing items as per food groups or even as per store aisles. This not only speeds up your shopping trip but reduces the chances of missing out on any item. Being clear about essentials versus luxury or treat items also ensures you don't spend more than necessary.
Sticking to the list: A list works best when adhered to. Stores are designed to entice consumers into impulse purchases, often seen with promotions at aisle ends or checkouts. Staying focused on your list helps to sidestep these marketing traps, ensuring you buy only what’s necessary.
Let's give you an example of how this would work in practice
Example Healthy Meal:
Quinoa and Vegetable Stir-Fry with Grilled Chicken
- Mixed vegetables (bell peppers, broccoli, carrots, snap peas)
- Boneless chicken breast
- Soy sauce (or tamari for gluten-free)
- Olive oil
- Optional toppings: sesame seeds, green onions
Example Grocery List based on the meal:
- Quinoa - 1 cup
- Mixed vegetables:
- Bell peppers - 2 (red and yellow)
- Broccoli - 1 small head
- Carrots - 2
- Snap peas - 200g
- Boneless chicken breast - 2 pieces
- Soy sauce or tamari - 1 bottle (check if you have some at home first!)
- Fresh ginger - a small piece
- Garlic - 1 bulb (again, check your pantry first)
- Olive oil (ensure you have enough for cooking)
- Sesame seeds - 1 small packet
- Green onions - 1 bunch
3. Avoid Impulse Buying by Not Shopping While Hungry
When we are hungry, our bodies are primarily concerned with getting nutrients as quickly as possible. This primal need can significantly influence our cognitive processes and decision-making abilities.
Ghrelin's Role: Ghrelin, often called the "hunger hormone," is produced in the stomach and signals to the brain that it's time to eat. Studies show that elevated ghrelin levels not only make us feel hungry but can also impair our ability to make rational decisions.
A hungry brain focuses on immediate rewards rather than long-term benefits. So, when you're in a supermarket and your ghrelin levels are high, you're more likely to be drawn to ready-to-eat, calorie-dense foods rather than ingredients for a balanced meal you'd cook later.
Impact on the Prefrontal Cortex: The prefrontal cortex is the part of our brain responsible for executive functions like decision-making, impulse control, and weighing the consequences of actions.
When we're hungry, the ability of the prefrontal cortex to control impulses is diminished. This weakened impulse control can lead us to make spontaneous purchases without considering if they're necessary or fit within our budget.
Evolutionary Perspective: From an evolutionary standpoint, our ancestors needed to prioritize calorie-dense foods for survival. When food was scarce, opting for high-energy foods was essential.
Even though we no longer face the same survival challenges in the modern world, our brains are still wired to seek out calorie-rich foods, especially when we're hungry.
In short, shopping on an empty stomach means you're battling both your body's immediate desires and thousands of years of evolutionary wiring. These forces combined can lead to impulsive choices, not only regarding what types of food you purchase but also in buying more than necessary.
4. Incorporate Meatless Meals
Choosing meatless meals introduces you to a diverse range of nutrients. Plant-based diets have been associated with lower risks of certain diseases, improved heart health, and even better weight management.
Foods like lentils, chickpeas, quinoa, and tofu are powerhouses of nutrition, offering proteins, fibers, vitamins, and minerals.
Cost Comparison: On a per-serving basis, plant-based proteins often cost less than animal-based proteins. For instance, a pound of beans, especially when bought in bulk, can be significantly cheaper than a pound of beef or chicken. Over time, even incorporating just one meatless day a week can yield noticeable savings.
Simple meatless recipes and ideas: Consider trying a spicy chickpea curry, lentil soup, vegetable tacos with avocado and salsa, or a tofu stir-fry. Not only are these meals pocket-friendly, but they also offer a delightful culinary experience, broadening your taste horizons.
5. Re-purpose Leftovers: Stir Fry Edition
Stir-frying is a cooking technique that originated in ancient China. It involves quickly cooking ingredients in a hot pan, usually a wok, with a small amount of oil.
Leftovers from previous meals, whether it's grilled vegetables, roast meat, or boiled grains, can be rejuvenated in a stir-fry.
By adding some fresh herbs, a splash of sauce, and perhaps some fresh veggies, you can create an entirely new meal.
This not only reduces food waste but also offers a culinary experience in mixing and matching flavors.
6. Buy in Bulk
One of the keys to economical shopping is understanding unit pricing — the cost per gram, kilogram, liter, or another unit of an item.
While there, use unit pricing to compare products effectively. Additionally, seasonal produce can also be a steal.
For instance, berries in the summer or pumpkins in the fall are often more affordable due to their abundance.
7. Opt for Farmer’s Markets and Local Produce
When you purchase from a farmer’s market you are supporting local economies and small-scale farmers, plus you're getting fresher produce, often picked just hours or a day before sale. Fresh produce not only tastes better but typically retains more nutrients.
Another benefit of farmer’s markets is that when they near their closing time, many vendors offer discounts to avoid taking back unsold produce. It's a win-win: they sell more, and you get a deal.
Moreover, when you become a regular at a farmer’s market, you can build relationships with vendors, leading to potential discounts or deals in the future.
Popular Farmers Markets in Chicago:
- Green City Market
- Daley Plaza Farmers Market
- Logan Square Farmers Market
- Hyde Park Farmers Market
- Andersonville Farmers Market
8. Grow Your Own
Living in the urban jungle doesn’t have to mean being disconnected from nature. Even in cramped apartments or houses without yards, there's potential to foster a thriving green space.
Consider a balcony or terrace garden, flourishing with aromatic herbs or vibrantly colored flowers. Windowsills can be perfect for smaller plants like succulents or even cherry tomato vines.
Additionally, tools like the AeroGarden can revolutionize your approach. It's a hydroponic indoor garden system that allows you to grow herbs, greens, and even small fruits and veggies year-round, regardless of external weather conditions.
If you crave a larger gardening experience, community garden plots are often available in urban settings, granting you a small patch of land to till and tend.
Cost-effectiveness: After the initial investment in seeds or young plants, the cost of growing food can be lower than buying it, especially if you're growing organic.
Plus, you get an endless supply throughout the growing season. Think of a tomato plant: after a certain point, it gives fruit daily, offering significant savings over time.
9. Make Use Of Coupons Wisely
Coupons can be found in various places: newspapers, grocery store flyers, online portals, dedicated couponing apps, and even at checkouts or in-store aisles.
They offer direct discounts, buy-one-get-one-free deals, or savings on bulk purchases.
But the key is knowing how to use them effectively without getting lured into buying items you don't need.
Maximizing savings without compromising health: It's tempting to use every coupon you have, but be selective. Just because there's a deal on sugary cereals or snacks doesn't mean they should land in your cart.
Focus on using coupons for staples or healthier choices. A good strategy is pairing coupons with ongoing store sales. If an item is already discounted and you have a coupon for it, that's double the savings!
10. Cook in Batches
Cooking in larger quantities has multiple advantages. It offers savings in terms of both time and money.
Preparing several meals at once can often be more efficient, especially when many dishes share ingredients.
Moreover, having pre-prepared meals on hand ensures you're less likely to resort to costly and often less healthy takeaway meals on busy days.
How to freeze meals without compromising quality: Proper freezing can retain the nutritional value and taste of dishes.
Ensure food cools down before freezing, use airtight containers or vacuum-sealed bags, and label everything with contents and dates.
Some foods, like soups and stews, freeze exceptionally well. Others, like pasta, might need a touch of freshness added after thawing, like a sprinkle of fresh herbs.
However, there are certain foods that don't take kindly to the freezer. Here are some examples of foods that should ideally never be frozen:
- Eggs in their shells: The liquid inside expands when frozen, leading to potential cracking.
- Fully cooked pasta: It can become overly mushy when reheated.
- Cream-based sauces: They tend to separate and become grainy.
- Salad greens: They wilt and become limp.
- Soft fruits and vegetables: Items like cucumbers, citrus fruits, and melons can get mushy.
- Mayonnaise: It separates and curdles when frozen.
11. DIY Snacks Instead of Store-Bought
Pre-packaged snacks often come with a hefty price tag for each serving, especially when evaluating their nutritional value.
Many contain excess sugars, salt, unhealthy fats, and additives, all of which can affect your health over time.
Preparing snacks at home allows you to dictate the ingredients and serving sizes.
Consider crafting granola bars with ingredients like oats, honey, nuts, and dried fruits. Alternatively, create your own trail mix by combining unsalted nuts, seeds, and your chosen dried fruits.
For a protein-rich, crunchy treat, try roasted chickpeas. And if you're looking for a healthier crunchy snack option, homemade vegetable chips using kale or zucchini are a great choice, without the excess oils found in commercial versions.
After making your snacks, store them in a manner that retains their freshness and convenience.
For dry snacks, sealed containers are ideal, while those requiring refrigeration may need airtight bags or containers.
Separating snacks into individual portions not only simplifies on-the-go consumption but also aids in managing serving sizes. If you need some more inspiration for creating snacks you can check out our guide on making pre-workout snacks.
12. Eat Less Expensive Foods
Think high-nutrition foods always come with a steep price tag? Think again! Staples like lentils, beans, rice, and some veggies give you a bang for your buck.
Foods like beans and lentils are not just cheap; they're nutrient-loaded champions! And grains? They're your energy buddies, always ready to fuel your day.
Less expensive foods are also incredibly versatile. Take potatoes, for example. You can boil them, mash them, grill them, or even make soups.
Because they can be used in many ways, you can make many different meals without spending a lot of money.
Using cheap foods like this is smart. You save money and get lots of good stuff for your body. Plus, you can try foods from different places and make eating fun.
Who said healthy eating has to cost a fortune? It's not just wishful thinking; it's a lifestyle many are embracing. With a sprinkle of imagination and plenty of commitment, you can enjoy wholesome meals that are kind to both your waistline and wallet.
Remember that balance is key. While cooking at home can save money, occasionally treating yourself is equally rewarding. For those moments, you can check out our top picks for healthy eating in Chicago. | food |
https://nearsay.com/c/195046/50495/a-new-twist-on-an-old-favorite-try-pinkberry-s-frozen-yogurt-smoothies | 2020-12-02T08:56:34 | s3://commoncrawl/crawl-data/CC-MAIN-2020-50/segments/1606141706569.64/warc/CC-MAIN-20201202083021-20201202113021-00027.warc.gz | 0.93056 | 238 | CC-MAIN-2020-50 | webtext-fineweb__CC-MAIN-2020-50__0__21050429 | en | With their history of bold flavors, unique toppings, and wholesome ingredients, Pinkberry is known for their dedication to froyo innovations. Now, they’re offering a new twist on the milkshakes we know and love. If you’re craving something new, check out their frozen yogurt smoothies. With all the sweetness of a milkshake but made with the goodness of yogurt, these tasty treats are available at your neighborhood Pinkberry!
Delicious & Good For You, Too
Like the rest of their menu, Pinkberry’s frozen yogurt smoothies are available in exciting flavors like Chocolate Banana and Strawberry Pomegranate. Plus, they’re made with only the freshest kosher ingredients so that you can enjoy this sweet treat guilt-free. Don’t forget to also try their Greek yogurt smoothies, available in even more delicious flavors and packed with 11 grams of protein.
Visit Your Local Pinkberry Today!
Stop by neighborhood Pinkberry and try one of their frozen yogurt smoothies or Greek yogurt smoothies today! For a complete list of their froyo flavors and toppings, check out their website. | food |
https://dlishfood.wordpress.com/category/main-dishes/pasta-main-dishes/vegetarian-pasta-main-dishes/ | 2018-02-24T08:08:14 | s3://commoncrawl/crawl-data/CC-MAIN-2018-09/segments/1518891815500.61/warc/CC-MAIN-20180224073111-20180224093111-00376.warc.gz | 0.883551 | 447 | CC-MAIN-2018-09 | webtext-fineweb__CC-MAIN-2018-09__0__131930434 | en | This is definitely the Cadillac of all mac ‘n cheeses – tasty pillows of potato and parmesan gnocchi coated with a creamy, mild cheese sauce and topped with crisp goodness? Enough said.
Click here for the recipe featured on my own website!
Please visit deliciouslydelcassified.com
This Italian comfort food always hits the spot… hot, or cold the next morning (is that so wrong?). There are so many things you can do with this dish to personalize it to your taste, consider it a blank canvas.
- 1 lb. Rigatoni
- 1 small (15 oz.) container Ricotta cheese – approximately 2 cups
- 2 cups Mozzarella cheese, grated
- 1 cup Pecorino Romano (or Parmesan) cheese, grated
- 1 egg, beaten
- 2 1/2 cups Robust Red Sauce (approximately 5 ladles full – or as much as you desire)
- Fresh veggies (broccoli, zucchini, artichoke hearts, red peppers, black olives)
- Ground beef or turkey; sausage (brown the meat separately and add it to your sauce)
HOW TO MAKE IT
- Cook your pasta a minute less than ‘al dente’ – you want it to be too hard to eat, but somewhat cooked
- Strain the cooked pasta and return to the same pot – stir in the ricotta cheese while the pasta is still hot
- Add in the beaten egg and mix well
- Pour in at least 1 cup of mozzarella cheese (you can either save the rest for topping, or cut it off there)
- Add in 1/2 cup of the pecorino romano (or parmesan) and save the rest for topping
- Pour in the sauce and mix well – you want the mixture to be pretty wet because it will absorb in the pasta when it cooks in the oven
- Pour the cheesy pasta into a large baking dish and top off with desired cheese(s)
- Bake at 350°F for 30 minutes (covered with aluminum foil for 20 minutes and uncovered for the last 10) | food |
http://www.carolinapie.com/Our-Story.html | 2017-06-23T10:08:28 | s3://commoncrawl/crawl-data/CC-MAIN-2017-26/segments/1498128320049.84/warc/CC-MAIN-20170623100455-20170623120455-00392.warc.gz | 0.944058 | 195 | CC-MAIN-2017-26 | webtext-fineweb__CC-MAIN-2017-26__0__255184279 | en | Carolina Pie Company started in Mooresville, N.C. but its roots go back three generations when my Grandpa opened his first bakery in
Massachusetts and my Dad followed with a second bakery. Growing up we always had fresh baked goods in our house and the Carolina Pie mission is to bring back that same homemade quality to your home.
All of our pies are baked from scratch (including our own special crust recipe) using the freshest ingredients and bought locally whenever possible. There are no preservatives, processed fillers or prepackaged ingredients in our pies. Each pie is baked with the same love and passion that you would be proud to serve to your family and friends, that’s the Carolina Pie difference.
We offer generous sized 9 inch pies available through local markets and specialize in small single serving pies perfect for restaurants, catering and other food service enterprises. Flavors vary through the year but we will always try to satisfy what you need. | food |
https://roseelephants.com/2017/03/29/best-soft-pretzel-recipe/ | 2017-11-20T11:36:29 | s3://commoncrawl/crawl-data/CC-MAIN-2017-47/segments/1510934806030.27/warc/CC-MAIN-20171120111550-20171120131550-00700.warc.gz | 0.891643 | 443 | CC-MAIN-2017-47 | webtext-fineweb__CC-MAIN-2017-47__0__8815069 | en | If you haven’t had a soft pretzel then here is the perfect time to try one! The light, fluffy texture on the inside and the crispy, golden outer layer creates the perfect snack for any time of day. This super easy recipe will have you thanking yourself for making it in no time!
- 2 cups milk
- 2 packets of dried yeast
- 5 tablespoons of brown sugar
- 1 tablespoon of white sugar
- 6 cups of flour
- 5 tablespoon of diced butter
- a teaspoon of salt
- 1/3 cup of baking soda
- 3 cups of water
- coarse salt
- Heat the milk until it is around body temperature, so it feels neither hot nor cold.
- Add the yeast and let it sit for three minutes or until it is foaming slightly.
- Then add half the flour and the sugar and mix until it has formed a sticky, wet dough.
- Add in the butter and stir until there are no visible clumps.
- Stir in the remaining flour and the salt.
- Knead for 5-10 minutes or until it has formed a smooth yet sticky dough.
- Place in a greased bowl and cover. Leave to rise for 1 hour.
- Preheat the oven to 225° celsius (450° Fahrenheit).
- Take out the dough and punch the air out.
- Divide into twelve equal pieces.
- Roll out each piece to about 70-75cm (30 inches) and make into a pretzel shape. (use this video to help shape it)
- Make the baking soda solution by adding the baking soda to 3 cups of warm water. Dissolve it completely.
- Carefully dip each pretzel into the solution for about 3-5 seconds, until it has a smooth texture.
- Place on the baking sheet and repeat with the rest.
- Sprinkle with salt to taste.
- Bake for 7-9 minutes.
- Take out of the oven and enjoy!
I hope you enjoy these pretzels as much as I did! If you do, like and subscribe! Comment down below how yours went… | food |
https://www.ikigaifarm.com/buy-ikigai | 2019-11-12T23:17:00 | s3://commoncrawl/crawl-data/CC-MAIN-2019-47/segments/1573496665809.73/warc/CC-MAIN-20191112230002-20191113014002-00150.warc.gz | 0.945837 | 118 | CC-MAIN-2019-47 | webtext-fineweb__CC-MAIN-2019-47__0__87902376 | en | The easiest way to buy from Ikigai is to visit us at local farmers markets. We plan to be at The Farmers Market at Highlands Square in Denver every Sunday starting June 2nd and at the The Four Seasons Farmers Market in Wheat Ridge throughout the 2019 season. Please visit our events page for specific dates.
Can't Make it to Market?
We are happy to sell directly to customers if this works best for you. So long as we have the produce available we will put your order together and deliver it to you for an added charge. Please contact us directly for more information. | food |
https://www.city-fertility.com/blog/specialist-advice-on-planning-your-fertility-diet | 2022-12-03T06:21:30 | s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446710924.83/warc/CC-MAIN-20221203043643-20221203073643-00214.warc.gz | 0.965394 | 2,979 | CC-MAIN-2022-49 | webtext-fineweb__CC-MAIN-2022-49__0__297100669 | en | Specialist Advice on Planning Your Fertility Diet
When you visit your doctor and tell them that you are planning on expanding your family, they may advise you to ensure that you are eating a healthy, balanced diet. This is one of the easiest and ‒ when combined with moderate but regular exercise ‒ most common ways for people to improve their fertility. But what should a healthy fertility diet involve?
We don’t want you to worry about eating the wrong thing when you decide to start trying for a baby, which is why we have provided some helpful advice and information on what should be in your diet below. Read on to learn more, or contact us today to book a consultation and hear it all in person from a friendly, discreet, and understanding specialist.
Fertility and Your Diet
It is a well-known fact that nutrition plays an important role in the production of healthy sperm and egg cells. The nutrition you get through the diet you follow is therefore considered a factor in terms of your fertility potential, along with exercise, smoking, and alcohol consumption. These are all grouped under the umbrella term “lifestyle factors” when discussing potential causes of infertility and your chances of getting pregnant.
As a changeable lifestyle factor, your diet is also happily completely within your control if you should decide to change it to try for a baby. Unlike factors such as age and genetics, it is also unlikely to require much medical intervention beyond advice from a doctor, meaning that a few lifestyle changes and a recommended fertility diet could soon see you taking the next step towards becoming a parent without further need for assistance.
Fertility Diets for Women
For women, or for nonbinary or transgender patients who were born female, it is often the case that a poor diet is inhibiting their ability to get pregnant because it is impacting ovulation. This means that they may not currently be able to conceive because what they are eating is preventing their bodies from producing high-quality eggs.
Below, we have made a list of ways that a diet may be improved for women looking to conceive and what impact each change can have on their fertility:
It’s strongly recommended that you eat more complex (or “slow”) carbohydrates and cut down on ones you find in processed foods. The body digests the carbohydrates found in processed foods, such as biscuits, cakes, white bread, and white rice, very quickly and turns them into blood sugar. To stop this from leading to a spike, the pancreas will release insulin into the bloodstream, and studies have found that having high levels of insulin in the bloodstream can impede or prevent ovulation.
Swapping them out for whole-grain alternatives, fruits, vegetables, and beans is often the best way to prevent this from happening. These are all digested more slowly and have a more gradual effect on your blood sugar and insulin levels. Many of them are also loaded with fertility-boosting fibre, B vitamins, and Vitamin E.
For women, nonbinary, or transgender patients who have been diagnosed with hormonal disorders such as polycystic ovary syndrome (PCOS), experts also suggest cutting out gluten. This is because it has been shown to create an inflammatory response in the body, which heightens C-reactive protein and sends signals to the brain that it is not the best time for the person to conceive. It has been known to have an impeding effect on ovulation, while also making implantation more difficult - even if an egg is produced.
Ordinarily, it would seem natural to assume that you should swap out your usual dairy products for low-fat alternatives. This isn’t the case for women and patients born biologically female, however; it is recommended that they consume one or two servings of full-fat dairy per day, either by using whole milk in a cup of tea or coffee or by eating yoghurt. They should also take care to limit the amount of low-fat dairy they’re consuming, as studies have shown that it raises the risk of ovulatory infertility.
Not all fats are unhealthy. Helping yourself to moderately sized portions of oily fish and plant-based fats as part of your diet plan can help to reduce inflammation in the body. In turn, this promotes regular ovulation and good fertility overall. Some experts have even suggested that having a certain amount of monounsaturated fats from avocados during cycles of IVF can increase the success rate by up to three and a half times!
Of course, there are also fats that you should try to avoid. Trans fats, which are usually found in baked goods, processed snack foods, fast food, and some spreads like margarine, increase insulin resistance for instance. Insulin resistance makes it harder to move glucose from the bloodstream into the cells, while the pancreas is still busy producing insulin. The result of this is more insulin in the bloodstream causing more metabolic disturbances that impact ovulation.
Being more selective about the animal proteins you choose to eat can help to boost fertility and improve your overall diet. Chicken, turkey, pork, fish, and beef with the fat trimmed off are all great sources of protein, as well as zinc and iron. All of these are important for the body to have to carry a healthy pregnancy. Keeping your meat lean is also key for ensuring you don’t gain excess weight, as this can have an impact on your oestrogen levels.
There are some exceptions to keeping your meat lean; fish such as salmon, tuna, and sardines are all considered “fatty”, but that also makes them great sources of omega-3 fatty acids. These have several health benefits, including helping a baby’s nervous system to develop in the womb. It has also been suggested that getting your recommended amount will help to lower the risk of premature birth.
Eggs are another wonderful source of protein for a fertility diet, as the yolk has stores of both protein and choline. The latter of these is a vitamin that helps to develop brain function in a growing baby.
If you would like to keep to a plant-based fertility diet many options can give you the protein you need. Beans, legumes (such as chickpeas and lentils), seeds, nuts, and tofu are all good sources.
Fertility Diets to Improve Egg Quality
Women, as well as nonbinary and transgender people who were born female, all start life with all the egg cells they will ever have. This number then declines as they age, as does the quality of the eggs overall.
While it isn’t possible for a patient to produce more eggs than they have available, they can lead a lifestyle that improves their egg quality. This means including something that all doctors will naturally recommend as part of a diet, not just one designed to improve fertility:
Fruits and Vegetables
If you’re looking for a fertility-boosting diet that improves egg quality, the most important thing to include is a variety of fruits and vegetables. For instance, watermelon and asparagus have both been found to give the body a good supply of glutathione. This is an antioxidant produced by cells and improves egg health by protecting both the eggs and the ovaries from damage.
Fertility Diets for Men
For men, or for nonbinary or transgender patients who were born male, most issues surrounding potential infertility will be related to sperm production and the overall quality of the cells. This may mean that the diet they are currently following is having an impact on these, and preventing their sperm from being of the best possible quality when they are trying to conceive.
Here, we have listed some of the ways male fertility could potentially be improved through a planned fertility diet:
Specific types of nutrients have been linked to better fertility in men. Of course, it is important to ensure you have a balanced diet that offers you a wide variety of nutrients rather than focusing on specific individual foods, but including ones that offer you a good amount of selenium, such as nuts, fish, chicken (or turkey), and eggs can all help to improve sperm motility and morphology.
Alongside this, studies have also shown that low levels of zinc can have an impact on sperm count and overall levels of testosterone. Alongside nuts and meat, you can also include shellfish (such as oysters), dairy products, and wholegrain cereals to keep your fertility diet rich in zinc.
While oysters are mentioned on this list and are famously considered an aphrodisiac, we must note that there is no evidence that aphrodisiacs have any effect on male or female fertility.
Getting the right vitamins through servings of fruit and vegetables is also an important step to take when planning a fertility diet for men. Vitamin C in particular has been shown to improve all aspects of sperm health (including count, morphology, and motility) and can be found in a range of citrus fruits, red peppers, tomatoes, broccoli, cabbage, and Brussels sprouts.
Dark, leafy green vegetables are also important sources of folate (the natural form of vitamin B9), which helps the overall health of sperm. It can be found in spinach, kale, romaine lettuce, Brussels sprouts, and asparagus in particular.
Studies have found that oligozoospermia, otherwise known as a low sperm count, can be treated over time with an amino acid called arginine. A good quantity of arginine can be found in dark chocolate, so you may be able to improve your fertility by switching out white and milk chocolate for dark varieties.
Omega-3 Fatty Acids
The omega-3 fatty acids found in different types of fish, such as salmon, sardines, mackerel, anchovies, and herring, have all been suggested to help improve the quality and quantity of sperm produced. If you would prefer a vegan or vegetarian alternative to this, you can find alternatives in chia seeds and flaxseeds, walnuts, edamame or kidney beans, soya bean oil, or seaweed or algae.
Not only is staying hydrated with water good for your health in general, but it is also good for male fertility. This is because it helps to create healthy seminal fluid (or semen).
Advice on Fertility Diets for Couples
For couples looking to conceive as soon as possible, switching to a diet plan that improves both male fertility and female fertility is a highly recommended route. This is because it’s possible for either partner or even for both at the same time, to be experiencing issues that are causing infertility as a result. Switching both your diets to a healthier one, with lots of fruit and vegetables, healthy fats from nuts or oily fish, and proteins like chicken or tofu can help.
Cooking together and committing to a diet plan can also be a great opportunity for couples to bond and work towards their overall goal of forming their dream family.
Foods to Avoid When Trying to Conceive
Naturally, while there are foods that people should look to include as part of a fertility diet, there are also certain types of food and drink that they should avoid. These include:
Drinking alcohol is often a factor in male and female infertility; it can reduce libido (sex drive) in men, cause problems with sexual function, and affect the quality of sperm cells. Alcohol can also reduce the chances of women becoming pregnant.
Caffeine (Advice for Women in Particular)
While it is still possible to drink tea and coffee in moderation when planning your family, having too much can lead to dehydration. This can lead to a change in the consistency of cervical mucus in partners who are biologically female, making it harder for them to get pregnant.
Sugary Drinks (Advice for Women in Particular)
Much like processed foods, processed drinks with a lot of sugar can create issues with insulin production in biologically female bodies. Artificial sweeteners that are often alternatives to sugar can also become stressors on the system and create a cortisol response as a result. Because cortisol is the body’s primary stress hormone, having too much of it in your system can inhibit ovulation.
Dairy (Advice for Men in Particular)
While full-fat dairy is recommended for women, nonbinary, and transgender patients who were born female, some experts have suggested the exact opposite for men and people who were born male. Full-fat versions of dairy products like cheese, milk, and yoghurt have been associated with lower quality semen. Meanwhile, low-fat alternatives have been seen to support male fertility.
Soy (Advice for Men in Particular)
While whole and fermented soy products are fine in moderation, some experts recommend avoiding soy protein isolate (found in powders and energy bars). This is because the oestrogen-mimicking properties can disrupt hormone levels and may have an impact on testosterone levels as a result.
Setting Up a Fertility Diet Plan
Your doctor, or even your fertility or nutrition specialist if you already have one, may be able to help you set up a meal plan based on the diet that will work best for you. At GENNET City Fertility, we work with Dr Michelle Braude of Tailor Made Nutrition to help patients optimise their diet. Whether they are looking for weight loss advice to bring down their BMI before treatment can begin or would like to set up a planned fertility diet to increase their chances of conceiving naturally, we can provide the specialist advice they need.
Book a Consultation with a Specialist
If you and your partner feel ready to take the next step on the road to parenthood but feel you may need some help getting there, such as through a diet designed to improve fertility, contact us today. We’ll be glad to get you booked in for a free, 30-minute mini consultation with one of our specialists as soon as you get in touch.
After taking you through an initial assessment they should be able to provide advice on fertility-boosting lifestyle changes or recommend working with Tailor Made Nutrition to give you the best possible chance of getting pregnant. They may also offer suggestions for professional treatments, though you will never be pressured into taking this next step with us if you feel more comfortable following a fertility diet plan to form your ideal family. | food |
https://mosaique.life/Hemashree/Ramen | 2023-06-10T21:38:45 | s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224646350.59/warc/CC-MAIN-20230610200654-20230610230654-00487.warc.gz | 0.95432 | 689 | CC-MAIN-2023-23 | webtext-fineweb__CC-MAIN-2023-23__0__122054763 | en | Ramen is a quick and easy meal, bit there is a depth to it. Simple made up of 3 main ingredients and affordable ranging from 500 yen to 1000 yen. There are as many varieties as there are regions in Japan. It is a mix and match within the 3 basic ingredients, slight seasonal and regional variations included.
The 3 basic ingredients are the soup/broth, the noodles and the toppings.
The broth are of 2 kinds:
Clear broth made from a variety of ingredients, chicken, fish, pig bones, fish or vegetables and a frothy broth called tonkotsu made with pig bones cooked down for hours, the cartilage is what gives the foggy white broth, once the broth is made, it is seasoned with miso, soya sauce or salt. These are the 3 primary flavors.
The noodles also come in 2 basic styles: crinkly and straight. The straight noodles can be slurped without hassle, the crinkly noodles soak more of the soup with it. Noodles also come in different thickness selected on the flavor of the soups.
The toppings: Basic toppings are cooked bamboo shoots, char su roast pork and spring onions. Bean sprouts, Eggs, sea food are also added.
Across Japan there are a wide range of regional variations with their own specialties- Sapporo ramen seasoned with miso, Kitakata ramen in Fukushima is the ramen town seasoned with locally brewed soy sauce, it is very light on the stomach and can be eaten for breakfast, Hakata ramen from Fukuoka with tonkotsu soup, straight thin noodles which is cheap and fast. The most popular is the miso ramen, it’s been around for more than 50 years.
The roots of ramen lie in china. Noodles are a staple of china, whereas rice is the staple of Japan.
In the second half of the 17th century during the Tokugawa rule is when the ramen noodle dishes became to be. A visiting Chinese Confucius scholar Zhu Zhiyu who treated the then lord to noodles. Records show that they were described as similar to the udon noodles of japan. Based on the description, the dish was remade. However these noodles failed to catch on in Japan, when Japan opened up to the world, Chinese communities formed near the ports and the dawn of the 19th century saw the spread of ramen, the adding of soy sauce to the broth made it homely, something the Japanese palates could recognize. The world war brought in another innovation to the noodles – the instant ramen. Infusing the noodles with the soup before they dried up, all you needed was hot water. This took 10 years to take shape. Now it is a global phenomenon.
The ramen may have been born in china, but it was re-invented and made into a national favorite. | food |
http://ghana20-20.com/Agenda%2042/fishfarming.html | 2019-02-18T10:45:03 | s3://commoncrawl/crawl-data/CC-MAIN-2019-09/segments/1550247484928.52/warc/CC-MAIN-20190218094308-20190218120308-00208.warc.gz | 0.958898 | 1,107 | CC-MAIN-2019-09 | webtext-fineweb__CC-MAIN-2019-09__0__64719228 | en | (c) Copyright : 2016-19
The potential for aquaculture development to make up for an annual 400,000mt shortfall in domestic fish supply was investigated.
Results of the study showed that interests in fish farming continue to grow with an overall annual average growth rate of 16% since 2000. The existing farms, 1300 in number were however very small with a mean farm size of 0.36ha and a median 0.06ha of which commercial farms accounted for less than 3%. Based on sizes, mode of operation and levels of input and output, five subsistence farm types were identified. Mean production from these pond-based farms ranged from 1436kg/ha/yr- to 4,423kg/ha/yr while that of a medium sized intensive commercial pond farm was 45,999kg/ha/yr. Commercial farming accounted for about 75% of 2006 aquaculture production. The main strength identified was the growing interest in both commercial and non-commercial fish farming and the main constraints were lack of quality seed, low levels of technical support and of knowledge in fish farming practices among non- commercial farmers.
Net profits of commercial farms ranged from GH¢ 3,341 (US$3480) /ha/yr to GH¢ 51,444 (US$ 53,587)/ha/yr with pay-back from 1 to 4yrs, IRR at 35% to 105% and NPV from GH¢ 5,898 to GH¢ 236,412. By contrast, only two of the five non-commercial farm types made positive net returns ranging, from GH¢158 to GH¢1100/ha/yr, with minimum playback period of 14yrs, NPVs of less than 1 and the best IRR being just 4%, when initial capital requirements are full costed.
From the market survey, a huge market potential for tilapia was identified with a current supply deficit of 41,000mt. The most preferred sizes by consumers and with potentially good market price for traders were those weighing at least 200g. For dealers, trading in cultured fish was found to be more profitable than trading wild capture tilapia because of lower wholesaler prices, gross profit margins were GH¢ 0.49/kg and GH¢ 0.25/kg respectively. Preference for tilapia was influenced by taste, availability, and its perceived health benefit. A key constraint to the sector was poor post-harvest handling and preservation of the fish resulting in shorter shelf life.
The overall conclusions are that based on natural resource requirements, market potential and financial viability, Ghana has the potential to totally make up the shortfall in domestic fish supply through aquaculture production. The current 400,000 million tons shortfall in domestic fish production can be achieved by 2020 by increasing overall aquaculture production by 60% per annum.
Fish plays an important role in the diets of Ghanaians. It represents 60% of average animal protein intake, making it the single most important source.
Ghana produces only 60% of its fish and demand is sustained by a growing level of imported frozen fish.
Average per-capita consumption of fish is between 20 and 25 kg, making it one of the highest in the Africa. Marine fish contributes over 80% and inland fish about 14%.
Aquaculture worldwide has helped fill the gap between the rising global demands for fishery products and the limited increases in capture fisheries production and is expected to do the same in Ghana.
The 301,000 million tons shortfall in domestic fish production which has since 2006 increased to 400,000 million tons (Ministry of Fisheries, 2006) could be decreased in three ways; by increasing imports, from better management of capture fisheries or through aquaculture. However, imports are becoming increasingly expensive as regional and global supplies are under increasing competitive pressure, and will place an increasing burden on household and national economies.
Ghana annually imports US$ 200 million of fish.
The cost of mechanical construction is GH¢11,900 and GH¢12,800 for manual construction.
Labour costs incurred by small scale commercial producers ranged from GH¢ 500 (US$ 950) per annum for unskilled labour to GH¢ 1,840 (US$ 3,500) per annum for a technician.
The price per fingerling was quite varied ranging from GH¢0.10 to GH¢0.20 for tilapia and GH¢0.20 to GH¢0.30 for catfish.
The need for the application of manure was common knowledge among the fish farmers. In excess of 72% (72.4%) of the farmers applied organic fertiliser in the form of chicken droppings, pig manure, sheep manure or cow dung. About 2% (1.8%) applied inorganic fertiliser and 3.6% applied both organic and inorganic fertiliser. Twenty-two percent (22.1%) of farmers applied no manure or fertiliser, though most of these had virtually abandoned their ponds due to poor performance, harvesting them only for own consumption.
Fish yield per hectare per annum was 2284kg.
Cost of land leased by the commercial farmers were commonly fixed at GH¢ 500.00 per year.
The daily rate for labour was fixed at GH¢ 5 which was the government recommended minimum daily wage.
Capital costs for the commercial farms is GH¢ 12,979.00 to GH¢ 54,245.00. | food |
https://www.therohotel.com/offers/category/christmas | 2023-12-01T13:48:34 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100287.49/warc/CC-MAIN-20231201120231-20231201150231-00450.warc.gz | 0.863361 | 463 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__302347748 | en | Lake District Christmas Breaks at The Ro
Enjoy your festivities in the Lake District at the The Ro Hotel on Lake Windermere this Christmas. This year we are hosting both a Christmas Break and a New Year Break for 2, with festive dining included. This is an exquisite Christmas Break in the Lake District, gathering all the Christmas spirit and luxuries for you to indulge in. The Ro Hotel’s Christmas Breaks are curated so that you don’t have to worry about festive admin.
Nestle up with mince pies and mulled wine on arrival, as we welcome you to a truly incredible and carefree Lake District Christmas Break. Perched just moments from Lake Windermere, The Ro Hotel is the perfect place for crisp winter walks and scenic outings and the perfect warm and homely abode to return to. Whether you’re here for Christmas or New Year's, this will be a festive getaway like no other!
A Stunning and Festive Lake District Christmas Break
Mince pies and mulled wine on arrival
Two night stay in Wondrous Non-Lake View Room
Christmas Eve dinner taken care of
Christmas Day lunch included
Based on two people sharing
Upgrades available, charges apply
Starters Leek and potato soup with strips of smoked salmon Baked Camembert with Westmorland chutney and breadsticks (V)
Lobster ravioli on a bed of spinach, with shellfish and brandy sauce Wild boar terrine with Cumberland sauce and sourdough toast
Poached Dover Sole with crispy oysters, mashed potato, charred leek, white butter sauce with herb oil
Roast turkey, sage and onion stuffing, chipolata wrapped in bacon, mash and roast potatoes, roasted root vegetables, sprouts, red cabbage, cranberry sauce
Roast Sirloin of Cumbrian beef, mash and roast potatoes, roasted root vegetables, sprouts, red cabbage, Yorkshire pudding, horseradish sauce
Vegetable wellington with mushroom gravy, mashed potatoes and roast vegetables (VE)
Christmas pudding with brandy sauce
Bailey’s cheesecake with chocolate sauce
Warm chocolate brownie with vanilla ice cream
Selection of cheese and biscuits. | food |
https://gallery-one-gift-shop.myshopify.com/collections/apolis-tea | 2022-06-27T08:19:35 | s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656103329963.19/warc/CC-MAIN-20220627073417-20220627103417-00770.warc.gz | 0.960999 | 175 | CC-MAIN-2022-27 | webtext-fineweb__CC-MAIN-2022-27__0__69621729 | en | Apolis Tea is Audrey Paule & Alex Page. They first met in Alaska 13 years ago, where they both grew up. With a combined 20 years in the industry, they’ve learned a lot about tea. The history of tea is as much about innovation as it is about tradition and Audrey and Alex are always looking for new ingredients that no one else works with (like goldenberry and cinnamon leaf) and get excited about producers who work with interesting cultivars and use biodynamic or organic farming techniques.
Apolis Tea promises that every tea holds true to tradition but also brings a little something special. Every successful business has a reason for being. Theirs is craftsmanship. Their craft is in the blending and sourcing of teas and ingredients. Producers are craftsmen and women as well, working together to create noteworthy teas you can get excited about. | food |
http://summitcitysoda.com/cool-mountain-strawberry-soda/ | 2018-06-18T14:52:37 | s3://commoncrawl/crawl-data/CC-MAIN-2018-26/segments/1529267860570.57/warc/CC-MAIN-20180618144750-20180618164750-00078.warc.gz | 0.860705 | 353 | CC-MAIN-2018-26 | webtext-fineweb__CC-MAIN-2018-26__0__39780803 | en | Cool Mountain Strawberry Soda - 12 pack
Strawberry is perfect for dessert. Slice up a few fresh strawberries, mix with Cool Mountain's Strawberry gourmet soda and plop a scoop of vanilla bean ice cream into the party for the ultimate fountain soda strawberry float!
Cool Mountain Strawberry Soda Features:
- Handcrafted Soda
- Product of the U.S.A.
- Bottled in Des Plaines, IL
- Sweetened with Pure Cane Sugar
- 12 ounce glass bottles
Cool Mountain Strawberry Ingredients:
Ingredients: Contains filtered water, pure cane sugar and/or high fructose corn sweetener, natural and artificial flavor, citric acid, FD&C Red #40, sodium benzoate and potassium sorbate as a preservative, FD&C Blue #1
Nutrition Facts: Calories 140; Total Fat 0g; Sodium 10mg; Total Carb 34g; Sugars 34g; Protein 0
Cool Mountain Beverages
Cool Mountain Strawberry Soda is not just a great-tasting beverage, but one you can feel good about, too. Cool Mountain strives to make each of its beverages stand out from the pack in terms of flavor and quality. Far from a novelty brand, it was created with not only integrity and craftsmanship in mind, but reverence for the Earth and environment as well. For this reason, 1% of all Cool Mountain net proceeds are donated to the American Indian College Fund and more than 50% of packaging is made from recycled materials.
Incorporated in May 1997, Cool Mountain Beverages, Inc. (CMB) Cool Mountain markets an array of mouthwatering flavors based in Des Plaines, IL. Cool Mountain gourmet soda is a premier brand. | food |
https://www.batorysmartboards.com/2021/01/mood-boosting-ingredients/ | 2024-02-23T06:51:39 | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474361.75/warc/CC-MAIN-20240223053503-20240223083503-00511.warc.gz | 0.945775 | 566 | CC-MAIN-2024-10 | webtext-fineweb__CC-MAIN-2024-10__0__114312836 | en | Deliver Functional Appeal
There are many ways through what we eat that can support improved mood and mental health in a time where excessive worry, anxiety, and stress affects each of us differently. These foods influence the way we feel and think. They are vital for healthy brain functioning, energy levels, contain behavior-modifying ingredients, and resonate with our emotions. Foods like fatty fish, dark chocolate, fermented foods, bananas, oats, berries, coffee, etc., all contain functional compounds that help to support mood regulation and, in general, simply feel better. But these foods are not always enjoyed by everyone, opening an opportunity for the single functional ingredients that make up these foods to be introduced to the consumer in new and innovative formats that allow for everyone to enjoy.
The Benefits of Functional Ingredients
Omega-3 fatty acids, found in fish such as salmon and tuna, are essential fats that must be consumed because the body cannot produce them alone. One review of clinical trials showed that consuming omega-3’s in the form of fish oil lowers depression scores. Dark Chocolate contains health-promoting flavonoids, which have been shown to increase blood flow to your brain, reduce inflammation, and boost brain health, all of which may support mood regulation. Fermented foods may improve mood since they are rich in probiotics that support gut health and could increase serotonin levels. Serotonin is a neurotransmitter that affects many facets of human behavior, such as mood, stress response, appetite, and sexual drive. And up to 90% of your body’s serotonin is produced by your gut microbiome. Bananas are high in vitamin B6, which helps synthesize feel-good neurotransmitters like dopamine and serotonin. Bananas and oats provide the fiber that can stabilize blood sugar levels and boost your mood. Other fruits and vegetables are linked to lower rates of depression because of the wide range of antioxidants and phenolic compounds found in these foods. One study associated a diet rich in anthocyanins (found in berries) with a 39% lower risk of depression symptoms. Coffee, containing caffeine, and even decaf coffee provides numerous compounds such as chlorogenic acid that may boost your mood. All of these functional compounds or ingredients are available as single ingredients to be used alone or in combination to develop healthier, more functional foods and beverages for consumers to enjoy and benefit from.
When feeling down or simply overwhelmed by the stressors around you, it is not always easy to “eat” enough of your feelings when these functional ingredients are available in their purified form and added to fortified foods & beverages for a concentrated, more enjoyable consumption experience with all the mood-boosting benefits. If you have further interest in learning more about functional ingredients that can support your mood, please contact your Batory Foods Representative. | food |
http://reneedanielle.blogspot.com/2011/01/keep-calm-and-have-cupcake.html | 2018-07-17T22:31:35 | s3://commoncrawl/crawl-data/CC-MAIN-2018-30/segments/1531676589932.22/warc/CC-MAIN-20180717222930-20180718002930-00547.warc.gz | 0.958685 | 232 | CC-MAIN-2018-30 | webtext-fineweb__CC-MAIN-2018-30__0__80309005 | en | ...or three. My sister Joanna is coming up for a much needed girls weekend, and we're going to do all sorts of girly things, like watch movies, read magazines, drink margaritas and bake (we are both addicted to all things culinary). My nephew, Bentley is turning one tomorrow and I offered to make some cupcakes for the party on Sunday. My sister Hayley happily accepted, and I have been trying to decide what flavours to make for the past week! I have it narrowed down to three.
Listed in order of priority:
1. Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting
2. Vanilla Cupcakes with Lemon Filling and Meringue Frosting
3. Espresso Fudge Cupcakes with Chocolate Cream Cheese Icing
I'd like to make at least two varieties to bring to the party, but if one turns out better than the other I might just bring all of the good variety (cupcakes to be scored by professional judge, Mr. Brent Carpenter).
I'll be back with photos and the verdict from the cupcake "challenge" on Monday! | food |
http://lavventuraitalia.com/experience/food-dolci.php | 2023-09-28T11:06:54 | s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233510387.77/warc/CC-MAIN-20230928095004-20230928125004-00800.warc.gz | 0.893245 | 2,504 | CC-MAIN-2023-40 | webtext-fineweb__CC-MAIN-2023-40__0__280400162 | en | APPLE LEMON MUFFINS
Makes 12 servings
Who doesn't like muffins?
1. Preheat oven to 350°F.
2. Butter or grease 12 medium sized muffin cups, or better yet, insert muffin papers.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs until well blended. Mix the flour, baking powder, baking soda and salt together in a separate bowl and add to the creamed mixture, alternately with the grated apple.
4. Add the lemon zest and mix until well blended.
4. Spoon into muffin tins and bake for about 20-25 minutes.
6. Serve warm or at room temperature.
PANETTONE BREAD PUDDING
Makes 8 servings
Here's a sweet recipe for what to do with the extra panettone you have lying on your shelf...
1. Soak raisins in hot brandy 15 minutes, then drain (discard brandy or reserve for other uses).
2. Meanwhile, butter panettone on both sides and cook in batches in a large heavy skillet over medium heat until golden brown on both sides.
3. Whisk together remaining ingredients.
4. Break up panettone into bite-size pieces and spread evenly in a buttered 13-by 9-inch baking dish. Scatter raisins over top; then pour in egg mixture. Let stand 30 minutes.
5. Preheat oven to 350°F with rack in middle.
6. Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature, with or without whipped cream.
RICH COFFEE CAKE
SOUR CREAM COFFE CAKE
One 9-inch square or Bundt cake
2. To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg if using. Cut in the butter to resemble coarse crumbs. If desired, stir in the nuts.
3. To make the batter: Sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Blend in the sour cream, vanilla, and zest if using. Stir in the flour mixture.
4. Spread half of the batter in the prepared pan. Sprinkle with half of the streusel. Carefully cover with the remaining batter and sprinkle with the remaining streusel.
5. Bake until the cake is golden and pulls away from the sides of the pan, about 50 minutes. Set on a rack and let cool in the pan for at least 15 minutes. Serve warm or at room temperature. Wrap the cake in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.
6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.
Single-Layer Coffee Cake:
PEACHES and CREAM with AMARETTO
There are fresh peaches from the garden, so I pop them in boiling water for a few seconds to easily peel off their skins, slice them and put them in a bowl.
Then I take three eggs, separate them and put the yolks in a double boiler with 3Tbsp. sugar and whisk them until they're frothy. I add 3Tbsp. Amaretto and whisk the mixture while it's cooking until it thickens. I take the pot off the heat and as it cools stir it now and then.
When it is cool, I add it to the peaches and refrigerate the mixture until it's time for dessert.
I whip about a cup of cream, add a few Tbsp. of sugar and when the peaks are formed, gently fold in the peach mixture.
Serve it in tall glasses or in bowls, and it's dreamy.
PANNA COTTA al CAFFÉ (Coffee Flavored Cooked Cream)
Pour half the cream into a saucepan, add the sugar and espresso, and heat almost to boil. Remove from the heat and sprinkle gelatin on top. Stir until the gelatin dissolves and let cool to room temperature, stirring occasionally.
Using a hand blender, whip the remaining cream into soft peaks. Remove 6 TBSP of the whipped cream and place in a pastry bag fitted with a fluted tip and refrigerate. Using a spatula, gently fold the remaining soft whipped cream into the gelatin mixture.
Pour the cream mixture into 2 individual ring or round molds and refrigerate for about 3 hours.
To serve, immerse the base of each mold into boiling water for 5 seconds and invert onto serving plates. Using the pastry bag, pipe cream rosettes onto the molds, then decorate with coffee beans."
This simple desert can be flavored many ways, with chocolate, cinnamon, lemon or orange zest, or strained fruit such as strawberries, raspberries, or blackberries. Once unmolded, it can be kept in the refrigerator for up to 12 hours undecorated or for up to 6 hours decorated. You can even make a large quantity, pour into molds, and freeze them for up to 3 months. Let the cream come to room temperature before unmolding and serving.
RICOTTA and COFFEE DESSERT
Makes 6-8 servings
Pour the mixture into 6 individual dessert ramekins and place in the refrigerator over night.
It's also possible to freeze it, although the consistency is very different.
CAKE, CHOCOLATE POLENTA
Makes 12 servings.
Grease 9" springform pan. Set aside.
Combine water and cornmeal in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil (3 to 4 minutes). Reduce heat to low. Cover; cook until mixture is thickened (5 to 7 minutes). Remove from heat; let stand 2 minutes.
Add butter, chocolate and vanilla; stir until melted. Cool completely.
Combine 1/4 cup sugar and egg yolks in small mixer bowl. Beat at medium speed until mixture is thick and lemon-colored (3 to 4 minutes). Stir in chocolate mixture.
Beat egg whites in large mixer bowl at high speed until soft peaks form (3 to 4 minutes). Continue beating, gradually adding 2 tablespoons sugar, until glossy and stiff peaks form (2 to 3 minutes). (DO NOT OVER BEAT). Gently stir in chocolate mixture.
Pour mixture into prepared springform pan. Bake for 40 to 45 minutes or until cake is set in center. Cool completely. Serve with whipped cream or chocolate shavings.
FICHI CON FORMAGGIO MARSCAPONE - FIGS WITH MARSCAPONE CHEESE
Arrange the figs on 4 plates, and continue the cuts almost all the way down to the base, so the figs open like so many flowers. Beat the mascarpone cheese with about 1/2 cup (50 g) powdered sugar and 8 tablespoons vinsanto . Divide the cheese among the figs, and enjoy!
In a blender or food processor, puree the watermelon. In a bowl combine the puree, the syrup and the lemon juice and chill the mixture, covered, for 1 to 2 hours, or until it is cold. The mixture may be made up to this point 1 day in advance and kept covered and chilled.
Stir the mixture , transfer it to 2 metal ice cube trays without the dividers or a shallow metal bowl, and freeze it, stirring it with a fork every 20 to 30 minutes, depending on the temperature of the freezer and crushing the large frozen clumps, for 2 to 3 hours, or until it is firm but not frozen hard.
Scrape the granita with a fork to lighten the texture and serve it in chilled bowls.
The origin of this concept dates back to at least the mid-eighteenth century when fruits were brandied in order to preserve them. This dessert is easy to make and can be served alone, with ice cream or your favorite cake.
PERSIMMON PUDDING, STEAMED
The mold must have a lid or be snugly covered with foil while steaming (a two-quart coffee can with a plastic lid also works). Be sure there is a rack under the mold in the pot or a Mason jar ring, to keep the mold off the bottom of the kettle. This allows the water to circulate freely while the pudding is steaming.
Grease the mold. Put the persimmon puree in a bowl and stir in the baking soda. Set aside while mixing the other ingredients. (The persimmon mixture will become quite stiff.)
Cream the butter and sugar. Add the eggs, lemon juice, and rum; beat well. Add the flour, cinnamon, and salt; stir until blended Add the persimmon mixture and beat until well-mixed. Stir in the nuts and raisins.
Spoon the batter into the mold, cover, and steam for 2 hours. Remove from the pot, and let rest for 5 minutes. While you're waiting, loosen the pudding from the sides of the mold. Turn onto a rack to cool, or cool just a little if serving soon.
The pudding is best when served slightly warm. Garnish with unsweetened whipped cream or your favorite hard sauce, or cherries marinated in brandy.
Note: This pudding freezes well and will keep in the freezer for several months. Always wrap and warm thoroughly before serving.
POUNDCAKE , LAVENDER-LEMON
Melt the butter with 1 tablespoon of the lavender in a heavy, small saucepan. Steep the mixture for ten minutes then strain. Discard the lavender. Set aside to cool.
Beat the eggs and one cup of the sugar in the bowl of a mixer until thick and pale yellow in color. This should take about five minutes.
Sift flour and salt together into a bowl. Using a whisk, fold the lemon zest and 1/3 of the flour mixture into the eggs until completely combined. Fold in the rest of the flour in two batches.
In a separate bowl, whisk one cup of the batter with the melted butter and the vanilla. Add this to the remaining batter. Fold to combine. Pour the mixture into the prepared pan.
Bake the cake for about 40 to 45 minutes or until a cake tester inserted into the middle comes out clean. If the top of the cake seems to be browning too rapidly before the center is set, cover with foil and continue baking.
Meanwhile, combine the remaining 1/2 cup of sugar, the lemon juice, 1/2 cup of water and the remaining three tablespoons of lavender in a saucepan. Bring the mixture to a simmer and cook only until the sugar dissolves, stirring the entire time.
Remove from heat and let cool until the cake is done. Strain and discard the lavender.
Transfer the cake to a wire rack to cool. Using a cake tester or skewer, poke holes over the entire cake. Brush the loaf with half of the syrup over the top of the cake. Invert the cake onto the rack, remove the pan and brush the syrup over the bottom and sides of the cake. Turn the cake back over and brush with the remaining syrup. Let cool completely. | food |
http://bprlife.com/News/CIA/CIACopiaGlobalCuisine.html | 2019-09-16T13:02:59 | s3://commoncrawl/crawl-data/CC-MAIN-2019-39/segments/1568514572556.54/warc/CC-MAIN-20190916120037-20190916142037-00252.warc.gz | 0.906664 | 983 | CC-MAIN-2019-39 | webtext-fineweb__CC-MAIN-2019-39__0__198491531 | en | Napa, CA – June 19, 2019 – Something’s cooking at Grove! Every Monday night from June through October, Grove at The CIA at Copia hosts a weekly Monday night pop-up featuring local culinary stars. Napa’s newest casual community dining spot welcomes chefs specializing in international cuisine to take over the outdoor kitchen and serve a menu of their design.
“The line-up of diverse chefs is a testament to The CIA at Copia’s continued efforts to celebrate culinary artistry from across the globe,” says Thomas Bensel, managing director of The Culinary Institute of America, California. “The weekly pop-ups complement the dynamic range of cooking classes, demonstrations, panels, exhibits and events, which all honor traditional cooking styles seen around the world.”
The rotating schedule of chefs and cuisines includes:
Balagan—Israeli Kitchen, 6:30–9p.m.
Balagan celebrates the Israeli kitchen through the shared experience of communal dining. Presented by Blossom Catering Company, which was founded by two alumni of The Culinary Institute of America, Itamar Abramovitch and Nate Smith, Balagan features a four-course, family-style Israeli menu inspired by European, Middle Eastern, and North African traditions while highlighting local ingredients.
The menu features Burekas, Ara’eas Pita, Lamb Shawarma, Shish Kebabs, and Middle Eastern Potpie. Discover the magical flavors of this multi-cultural cuisine. Reservations are recommended.
Blanchard’s Fried Chicken, 5–8 p.m.
Fried chicken is the name of the game when fried chicken connoisseur and Master Sommelier Chris Blanchard pops up at Grove! Savor his Southern-inspired menu featuring, you guessed it, fried chicken. Other delightful offerings include buttermilk biscuits and decadent sides such as macaroni and cheese, collard greens, and coleslaw that can be enjoyed al-fresco at Grove, or taken to go.
Contimo Provisions, 5– 8 p.m.
Contimo Provisions provides a delicious new experience each month. For June, they offered an aperitivo—Italy’s version of happy hour—of flat breads, burrata, and house-cured meats, followed by a main course of wood-fired chicken, pork, and vegetables, and a vibrant, seasonal salad.
Coming up in July, get ready for Burger Fest. They’ll be serving up all the diner classics, like patty melts and cheeseburgers, with their own twist. In August, Contimo takes on Taco Night.
Estampa 5– 8 p.m.
Every fourth Monday of the month, join The CIA at Copia Special Events Chef Rodrigo Vazquez for Estampa, a Spanish-inspired evening of tapas and ultra-quaffable drinks. All you have to do is eat and drink and Grove will keep track by stamping your tally card!
The June kick-off of the pop-ups has proven incredibly popular, with Balagan and Blanchard’s Fried Chicken selling out, and Contimo Provisions serving more than 225 guests. Guests are encouraged to arrive early to ensure they don’t miss out on this delicious dining experience.
To view the schedule of Grove’s Guest Chef Pop-Up Series online, please visit: www.ciaatcopia.com/grove/.Grove at The CIA at Copia is located at 500 1st Street, Napa, CA 94559.
About The CIA at Copia:
Hailed a “foodie wonderland” by The New York Times, The CIA at Copia is The Culinary Institute of America’s epicurean destination in downtown Napa, designed for the public to immerse in the past, present, and future of food. Located in the Oxbow District, it offers an array of enticing culinary experiences delivered by CIA chefs and experts. The CIA at Copia hosts hands-on cooking classes and demonstrations, lively public events and art exhibits, a signature garden-to-table restaurant, cult wine tastings from K. LAZ Wine Collection, an exclusive 3D interactive dining experience, a late-night outdoor venue with bocce, Napa’s own Contimo Provisions casual eatery, a culinary marketplace, and The Chuck Williams Culinary Arts Museum. The CIA at Copia is also a unique setting for weddings and private events.
For more information visit www.ciaatcopia.com and follow on Instagram (@CIAatCopia), Facebook (@CIAatCopia) and Twitter (@CIAatCopia). | food |
https://www.creditkranti.com/the-culinary-marvel-unveiling-the-wonders-of-a-built-in-oven/ | 2023-12-09T05:57:31 | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679100800.25/warc/CC-MAIN-20231209040008-20231209070008-00208.warc.gz | 0.926524 | 1,004 | CC-MAIN-2023-50 | webtext-fineweb__CC-MAIN-2023-50__0__65000628 | en | In the realm of modern kitchen appliances, the built-in oven stands as a culinary marvel, seamlessly combining functionality, style, and efficiency. As more homeowners and culinary enthusiasts seek to elevate their cooking spaces, the built-in oven has become a sought-after addition. In this article, we will delve into the world of built-in ovens, exploring their features, benefits, and considerations that make them a standout choice for those looking to enhance their kitchen experience.
The Versatility of Built-In Ovens
Built-in ovens are designed to seamlessly integrate into kitchen cabinetry, providing a sleek and space-saving solution. Unlike freestanding ovens, which may take up valuable floor space, a built in oven is installed at eye level or below countertops, optimizing the kitchen layout and enhancing the overall aesthetics.
Built-in ovens are renowned for their aesthetic appeal. These appliances often feature a streamlined and modern design that blends effortlessly with contemporary kitchen styles. The flush installation creates a seamless look, contributing to a cohesive and visually pleasing kitchen environment.
Built-in ovens offer advanced cooking technology and precise temperature control, allowing users to achieve consistent and reliable results. Convection, steam, and combination cooking options are common features, providing versatility for a range of culinary creations.
Multiple Cooking Zones:
Many built-in ovens come equipped with multiple cooking zones or compartments, allowing users to simultaneously cook different dishes at varying temperatures. This versatility is particularly advantageous for those who enjoy hosting gatherings or preparing elaborate meals.
Key Features of Built-In Ovens
Convection technology is a staple in many built-in ovens. It involves the use of a fan to circulate hot air evenly throughout the oven cavity, ensuring uniform cooking and browning. This feature is especially beneficial for baking and roasting, producing dishes with a perfect balance of textures and flavors.
Smart Technology Integration:
Modern built-in ovens often feature smart technology integration, allowing users to control and monitor their ovens remotely. With smartphone apps or voice-activated assistants, users can preheat the oven, adjust cooking settings, and receive notifications, providing convenience and flexibility.
Many built-in ovens are equipped with self-cleaning functionality, simplifying the maintenance process. Self-cleaning ovens use high temperatures to burn off food residue, leaving behind ash that can be easily wiped away. This feature saves time and effort on manual cleaning.
Built-in ovens are designed with energy efficiency in mind. Improved insulation, precise temperature control, and advanced cooking technologies contribute to reduced energy consumption, making them an eco-friendly choice for conscientious homeowners.
Considerations When Choosing a Built-In Oven
Size and Capacity:
Consider the size and capacity of the built-in oven based on your cooking needs and kitchen space. Double ovens provide extra cooking capacity and flexibility, while compact models are suitable for smaller kitchens.
Evaluate the cooking functions offered by the built-in oven. Whether you prioritize convection cooking, steam functionality, or a combination of features, choose an oven that aligns with your cooking preferences and the diversity of dishes you enjoy preparing.
Built-in ovens require professional installation, and compatibility with your kitchen’s existing layout is crucial. Ensure that you have the necessary electrical or gas connections and adequate space for the chosen oven model.
Research the reputation of the oven’s brand, considering factors such as reliability, durability, and customer support. Reviews from other users can provide valuable insights into the performance and longevity of the appliance.
Exploring Built-In Oven Brands
Bosch is synonymous with innovation and quality in the world of kitchen appliances. Their built-in ovens often feature advanced cooking technologies, sleek designs, and intuitive controls. Bosch ovens are known for their reliability and performance.
KitchenAid, a brand recognized for its dedication to culinary excellence, offers built-in ovens that combine style with functionality. Their ovens feature Even-Heat™ True Convection for consistent baking and roasting results.
Miele is renowned for its precision engineering and high-end appliances. Miele built-in ovens often include advanced cooking functions, user-friendly controls, and durable construction, catering to those who demand the utmost in kitchen performance.
Conclusion: Elevating Culinary Experiences with Built-In Ovens
The built-in oven has evolved beyond being a mere kitchen appliance; it is now a cornerstone of culinary innovation and efficiency. With a focus on space optimization, aesthetic appeal, and advanced cooking features, built-in ovens have become an integral part of modern kitchens. Whether you are a passionate home cook or someone who appreciates the convenience of smart technology, the built-in oven offers a world of possibilities to elevate your culinary experiences and transform your kitchen into a hub of gastronomic delight. | food |
https://blossomheathgarden.com/how-many-cups-in-2-lbs-of-powdered-sugar/ | 2024-04-17T12:30:03 | s3://commoncrawl/crawl-data/CC-MAIN-2024-18/segments/1712296817153.39/warc/CC-MAIN-20240417110701-20240417140701-00566.warc.gz | 0.917886 | 860 | CC-MAIN-2024-18 | webtext-fineweb__CC-MAIN-2024-18__0__186282585 | en | The usual 32-ounce package (2 Pounds) of powdered sugar has about 7.5 cups.
Powdered sugar, known as confectioners or icing sugar, is central in baking and confectionery.
When it comes to precision in cooking and baking, understanding how to measure powdered sugar is fundamental.
If you’re curious about how many cups makeup 2 lbs. of powdered sugar, let’s look into this to ensure you’re equipped with accurate information.
Measuring Powdered Sugar
Before we get to the conversion, it’s important to note that the density of powdered sugar can vary somewhat due to factors like humidity and compaction. However, a generally accepted conversion factor provides a reliable estimate.
One lb. of Powdered Sugar is roughly equal to 3.75 cups.
With this conversion factor, we can calculate how many cups are present in 2 lbs. of powdered sugar:
2 lbs. x 3.75 cups/lb. = 7.5 cups
So, approximately 7.5 cups of powdered sugar are found in 2 lbs. It’s worth remembering that this is an approximation, as the actual number of cups can vary slightly depending on factors such as how finely the sugar is sifted and its level of compaction.
Tips for Precise Measurement
To ensure that you’re measuring powdered sugar accurately, here are some tips:
Sift the Sugar
Before measuring, sift the powdered sugar to eliminate lumps and ensure uniform consistency. This makes it easier to measure precisely.
Use Dry Measuring Cups
Always use dry measuring cups, not liquid, when measuring dry ingredients like powdered sugar. Dry cups have flat tops, allowing you to level any excess sugar neatly.
Level the Sugar
After filling your dry measuring cup with powdered sugar, use a flat-edged utensil (like the back of a knife or a spatula) to level any excess sugar. This helps achieve an accurate measurement.
Consider Recipe Specifications
Some recipes might specify measurements in ounces or grams instead of cups. In such cases, a kitchen scale can be invaluable for precise measurements.
Remember that the sweetness level can vary among different brands of powdered sugar. Taste your mixture as you add powdered sugar to reach your desired level of sweetness.
How Many Cups In 2 LBS Of Powdered Sugar? The usual 32-ounce package (2 Pounds) of powdered sugar has about 7.5 cups. With this knowledge, you can confidently tackle your baking and cooking, knowing you have a reliable estimate for how many lbs. 2 lbs. of powdered sugar translates to. Accurate measurement is critical to achieving your creations’ perfect flavour and consistency!
How Many Cups of Powdered Sugar are in 2 lbs.?
Approximately 7.5 cups of powdered sugar make up 2 lbs.
Is the Conversion from Pounds to Cups for Powdered Sugar Always Consistent?
The conversion from pounds to cups for powdered sugar is a general estimate, as factors like compaction can cause slight variations in density.
However, 1 lb. of powdered sugar is typically about 3.75 cups.
Can I Use a Kitchen Scale for A More Precise Measurement of Powdered Sugar?
Yes, you can use a kitchen scale to measure powdered sugar in ounces or grams, which can be more accurate if your recipe specifies these units instead of cups.
Why is Accurate Measurement of Powdered Sugar Important?
Precise measurement of powdered sugar is crucial in baking and confectionery to ensure your recipes’ intended flavour, texture, and consistency.
Should I Sift Powdered Sugar Before Measuring It?
It’s an excellent practice to sift powdered sugar before measuring.
This helps remove lumps and ensures a consistent texture, making it easier to measure accurately.
Do Different Brands of Powdered Sugar Have Varying Levels of Sweetness?
Yes, the sweetness level can slightly differ among different brands of powdered sugar.
Taste-testing your mixture as you add powdered sugar is advisable to achieve your desired level of sweetness. | food |
https://woodzone.ae/portfolio/bhagwati-lacto-vegetarian-exports-pvt-ltd-blv/ | 2022-12-01T08:02:22 | s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446710801.42/warc/CC-MAIN-20221201053355-20221201083355-00231.warc.gz | 0.940592 | 283 | CC-MAIN-2022-49 | webtext-fineweb__CC-MAIN-2022-49__0__120732642 | en | Bhagwati Lacto Vegetarian Exports (Pvt.) Ltd. (BLV) is one of the leading Manufacturers & Exporters of Basmati Rice. We are based in Ferozepur, in the north Indian state of Punjab, which is also known as the food bowl of the country.
We are renowned for producing the different premium varieties of Basmati like Traditional Aromatic Basmati Rice, 1121 Basmati Rice, 1401 Pusa Basmati Rice, 1509 Basmati Rice and various categories of Non-Basmati like Sugandha Rice, PR11, Sharbati Rice etc.
BLV has been supplying rice to more than 47 countries in the world like USA, UAE, UK, Australia, New Zealand, Iran, Mauritius, Russia, Israel, Kuwait, Qatar and many more. We are committed to offer the finest quality rice at competitive price within the scheduled delivery times. Having vast experience of more than 25 years, BLV provides best quality rice to its customers all over the world.
BLV have a dedicated R&D team and testing laboratory with the latest technology by Sataka (Japan) to ensure food products of highest quality. BLV has one of the largest parboiled stainless steel sella plants in Punjab with a milling capacity of 45 metric tons per hour. | food |
https://manuelsvintageroom.com/best-hot-chocolate-maker/ | 2021-01-16T12:14:58 | s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703506640.22/warc/CC-MAIN-20210116104719-20210116134719-00681.warc.gz | 0.909458 | 3,309 | CC-MAIN-2021-04 | webtext-fineweb__CC-MAIN-2021-04__0__89638746 | en | You are a chocolate lover and you want to make your own and enjoy the sweet and warm taste of hot chocolate on a cold winter morning, for
holidays, birthdays, or any time you like. A hot chocolate maker will help you do that.
To choose the best device is not simple. You want a machine that fits your needs and ensures satisfaction. Moreover, most chocolate lovers feel that their life is enhanced with this modern kitchen equipment.
There are a large number of hot chocolate machines on the market, but which one is the best and is suitable for your product criteria. The following article has collected a list of the best hot chocolate maker at present.
- Best Hot Chocolate Maker Review
- 1.Souvia (700 ml) Milk Frother and Steamer Machine — Maker Hot Chocolate
- 2.Breville BMF600XL Milk Cafe Milk Frother
- 3.Nestle Nespresso 3694 Aeroccino3 Milk Frother
- 4.Capresso 204 Automatic Milk Frother and Hot Chocolate Maker
- 5.Capresso froth Pro Milk — Hot Chocolate Maker with Best Frothing Capacity
- 6.VeSumly Handheld Electric Maker — Hot Chocolate Maker
- 7.Hamilton Beach (48464) Coffee Make - best hot chocolate
- 8. Casara Milk Frother, Electric Chocolate Maker
- (best cheap under $100)
- 9.Secura 4 in 1 Electric Automatic Hot Chocolate Maker
- Best hot chocolate maker Buying Guide
- Coffee and Tea Maker
- Cold stir
Best Hot Chocolate Maker Review
1.Souvia (700 ml) Milk Frother and Steamer Machine — Maker Hot Chocolate
- model number: SMF700
- Manufacturer: Souvia
- Item Weight: 4.49 pounds
Souvia Automatic Milk Frother and Steamer Machine rely on two operations: the first is to create thick and laminated foam for your hot chocolate drink. The second is to provide a smoother and more subtle foam to the latte.
Besides, the Souvia Hot Chocolate Machine comes with a spacious 700 ml carafe that makes it easy to make 300 ml of chocolate foam. The controller is compact and very easy to use, so it is extremely convenient.
On the other hand, this large carafe is enough to serve a large group of people at once. Therefore, These items will solve all the trouble when you make coffee and hot chocolate.
- Stainless steel structure + BPA free
- The steamer has a capacity of 700ml
- Integrated cord slot is easy to store
- Features temperature control reaching 160 F, perfect foaming
2.Breville BMF600XL Milk Cafe Milk Frother
- model number: BMF600XL
- Manufacturer: HWI/Breville USA
- Item Weight: 3.6 pounds
- Sold By:Amazon.com
- Color: Stainless Steel
Breville hot chocolate maker has two foam discs that you get. Firstly, having a latte foam plate creates a thinner and creamier foam layer. Second, having a cappuccino foam plate that turns your foam into a thick creamy, and fluffy.
This product uses induction heating so it's safe to put the jar inside the dishwasher. Temperatures from 120 to 160 degrees can be adjusted based on your preference. In addition, there is a cold stir setting if you make cold chocolate.
It can make up to 3 cups of milk with foam, but really you can only have at least 1 cup of milk to create foam. After reaching the temperature and porosity you need, the unit will automatically shut off.
- Latte foaming for shiny and beautiful milk
- Cappucino frothing for thick foam and cream
- Just add cocoa powder, flakes, or sweeteners to warm milk to make hot chocolate
- On-board disk storage
- The product uses a warming feature, you can only put the jar in the dishwasher for simple cleaning.
3.Nestle Nespresso 3694 Aeroccino3 Milk Frother
- model number: 3694-US-BK
- Manufacturer: Nespresso
- Item Weight: 1.9 pounds
Nestle Nespresso has been known for its primary function of creating quality and excellent milk foams.
It is very easy to use as it has only one button and provides quick hot or cold milk and an automatic shut off button which helps you to perform other important operations.
The non-stick surface makes it easier to clean, but it is not safe for the dishwasher. However, it is not too difficult to clean it with soapy water in one gentle way.
- Comes with 2 whisks that you can use to whip and heat the liquid.
- A lightweight unit that hits very well.
- Easy to use, wash and dishwasher safety
- Removable base.
- Has fancy design and reliability.
4.Capresso 204 Automatic Milk Frother and Hot Chocolate Maker
- model number: 204.04
- Manufacturer: Capresso
- Item Weight: 2.5 pounds
Capresso is a famous milk frother hot chocolate maker that has a chocolate capacity up to 8 oz. to create foam and 12 oz to warm without foam.
The Capresso 204.04 frothPLUS is a patented technology that comes with two foaming discs and a warming plate that gives the drink a creamy texture without adding fat. It comes with three temperature settings: hot, warm, and cold.
The machine works quite enough in the background while you are busy doing other things. In addition, cleaning is easy, you just need to put it in the dishwasher and you're ready to go.
On the other hand, the manufacturer notes the safety and comfort level. Therefore, they add a protective material and an insulated handle.
- Patented frothing system for perfect foaming.
- Having two foaming disks and one heating plate that can heat milk without burning.
- This product comes with a dual automatic shutoff option to let the milk freezer automatically stop heating when the set temperature is reached.
5.Capresso froth Pro Milk — Hot Chocolate Maker with Best Frothing Capacity
- model number: 202.04
- Manufacturer: Capresso
- Item Weight: 3 pounds
Capresso is a powerful build, works well, and is super easy to use. If you are planning on upgrading your own chocolate or coffee drinks, then this product might be your choice.
It makes perfect foaming milk for hot chocolate, latte, and cappuccino. What's more, it comes with a unique warming plate suitable for hot or warm milk, perfect for hot chocolate and latte. The capacity of the machine is large to prepare both curd action and steaming. Besides, this milk coagulates very quickly.
One notable point for this product is illuminated controls for selecting warm, hot, or cold milk. Furthermore, it has a special milk bottle that can disassemble and it helps you is easy to clean.
- Large capacity can produce up to 8 ounces of foam or 12 ounces of steamed milk.
- Choose from the three frothing disk attachments included.
- Auto mode off for safety.
- Three temperature setting buttons: cold, warm, or extremely hot, up to 140 °.
- The scratch-resistant non-stick milk bottle with a cool handle which is easy to clean and safe for the dishwasher.
- Removable see-through lid.
6.VeSumly Handheld Electric Maker — Hot Chocolate Maker
- Manufacturer: VeSumly
- Package Dimensions: 9.8 x 1.5 x 1.4 inches
- Item Weight: 4.3 ounces
- Color: Silver(Battery Operated)
This is another hand-held and portable option on our list of the best hot chocolate mixer. VeSumly rechargeable electric drink mixer is not only good for commercial purposes but also for professional purposes.
The VeSumly hot chocolate maker comes with 2 multi-purpose beaters, which can be operated at three different speeds to get the thickness and consistency of froth.
Besides, if you have to make hot chocolate for a large group of people, this USB-powered foam wand is ideal for that. Additionally, VeSumly has packed an egg beater with it.
The perfect electric coffee and milk foaming machine can be used many functions such as a whisk, ice cream, dessert, soup, sauce. Moreover, with a lightweight body, it can be carried easily anywhere.
- Upgraded design with two whisking head which suitable for different
- The milk Frother wand with a powerful whisk up to 19000RPM, easy and quick to get perfect foam with the best one-touch-button design.
- Made of high-quality stainless steel and ABS food-grade plastic. With a detachable whisk head, it is easy to clean.
7.Hamilton Beach (48464) Coffee Make - best hot chocolate
- model number:48464
- Manufacturer: Hamilton Beach
- Item Weight: 14.4 ounces
- Material: Stainless Steel
The Hamilton Beach Coffee Maker supports one-hand brewing. It allows you to brew multiple cups of coffee and then brew a new one at a time and can be used for any ground coffee.
The clock and timer on the machine can be programmed to make coffee at certain times. Besides, the auto-disconnect feature can be activated for safety and you can change it from 0-4 hours.
This product doesn't use a hot plate to keep the coffee warm so it doesn't taste burnt until long. Furthermore, you don't need a glass carafe to operate so it helps keep things simple.
- Comes with one hand brew to brew your coffee in a small batch of one to three cups.
- Having versatile blending options such as regular, bold, and iced.
- With auto-off mode to avoid wasting power and wasting money.
- Integrated water heater to ensure the right temperature.
- Without a heating plate, this is means your coffee won't have the burnt taste some machines might have.
8. Casara Milk Frother, Electric Chocolate Maker
(best cheap under $100)
- model number: MF-02
- Manufacturer: Casara
- Item Weight: 2.69 pounds
- Color: Food Grade Stainess Steel
Casara Milk Frother relies on innovative patented touch technology for rapid heating. It comes with rich textures and classy looks.
In addition, the operation of the device is easy to use, and even beginners can fully control it with function select buttons.
There are many other things one can do on this device like chocolate, capped, latte, and cold milk. It is a professional model and is a perfect choice. Besides, you will become a barista without needing and leaving home.
- Uses innovative touch technology to heat and foam the milk. The sensor is durable, quiet, and completely safe.
- Removable milk bottle and foam rack, dishwasher compatible.
- Other ingredients like cocoa powder or syrup can be added over the lid.
- 500W capacity rated milk foam in a short time.
9.Secura 4 in 1 Electric Automatic Hot Chocolate Maker
- model number: F280R
- Manufacturer: Secura
- Item Weight: 2.89 pounds
- Color: Stainless Steel
Secura 4 in 1 Electric Automatic Milk Frother and Hot Chocolate Maker Machine is one of the most highly-rated on the market because the majority of customers are satisfied with its use and effectiveness.
The product comes with an extremely stylish feature set that allows the user to create greasy chocolate and ice cream cups in minimal time.
One of the most prominent features of this device is the attachment of a suitable pitcher that prevents pouring without splashing. Moreover, its bottle can be removed whenever needed for convenient cleaning.
- Foam up to 250ml and heat milk chocolate.
- Auto dual shutoff for safe operation, overheating automatically activates protection.
- Scratch-resistant milk bottle with cool handles.
- Detachable and wireless design.
- Safely removable bottle with a see-through lid.
Best hot chocolate maker Buying Guide
The market for the hot chocolate machines is very diverse such as Breville, Casara, and Nostalgia hot chocolate maker. It's not certain that manufacturers are the best, but there are models that will suit you if you know what you need.
The shopping guidance below will help you gain more experience in choosing the best products.
Some other functions of the hot chocolate maker
A hot chocolate maker can be used with more functions. It can foam, brew coffee, brew tea, and moreover, it can be cold brewed.
With the foaming option, you can create a lightweight and smooth foam to cover your drinks. Not everyone can enjoy a froth-coated cup at home because it is a drink at a luxury coffee shop.
When you have a foaming machine, your cup of hot coffee or chocolate is better and you can enjoy it when you want. This is a great taste is added.
Many people prefer thinner froth, others prefer thicker, or smoother froth, depending on preference. However, in some cases of home appliances you only get one type of foam, therefore, you should consider the device's foaming ability.
Coffee and Tea Maker
A great combination of coffee and hot chocolate machine. You will have a simple or strong drink depending on your taste each day.
The coffee maker can also create cappuccino, latte, chocolate shake, etc. You will have a very good combination when putting it in the foaming machine.
Besides, it is similar to those who like to make tea. They can brew all different teas with the same taste they want to drink. It is so easy to prepare everything instead of having to do everything yourself with different tools.
An optional list of beverages with cold stirring capability. You can make cold drinks and hot drinks whenever you need them. For example, in hot weather, you can create a cold cup of coffee.
In cold weather, you can enjoy a cup of hot cocoa or hot tea while curled up under the bedsheet.
What kind of Chocolate is used for the chocolate machine
When making hot chocolate, one thing you need to remember, not entire chocolates you can put in the machine. Some machines will allow you to do that, when you put the whole stick inside of the machine, you will have a rich chocolate flavor in your a cup of cocoa.
However, some other machines only allow flour form and or syrup, which is sufficient or not enough for your chocolate flavor.
On the other hand, some peoples love to experiment with different flavors of chocolate to find the one which is best in their dink. For example, some favorite flavors come from chocolate drinks like Kisses, Hershey's, Dairy Milk, etc.
If your machine uses only flour and syrup for mixing, it can cause problems when you have to add sugar, spice, and other flavors by yourself.
It makes you tiring and tedious when you have to do it every day and moreover, that can spoil the spirit of making hot chocolate in the first beginning.
At last, in the marketplace, you'll find some machines which only work on existing pods. This is an easy way for you to make your own hot chocolate because all the ingredients and flavors in the machine will mix with your milk or water. Besides, it also has some limitations in range.
The hot, fizzy, and creamy chocolate that spills into your taste is a wonderful experience. You can get a perfect cup of morning cocoa along with foam and coffee, and you can even make tea if you like it.
The best hot chocolate maker can make the drinks which you want to enjoy in the morning. Moreover, not only hot drinks but also cold drinks based on the time of year and what you feel like. | food |
http://dailyspectacle.co.uk/2015/09/recipe-gluten-free-maple-pecan-granola/ | 2017-03-26T16:59:24 | s3://commoncrawl/crawl-data/CC-MAIN-2017-13/segments/1490218189244.95/warc/CC-MAIN-20170322212949-00420-ip-10-233-31-227.ec2.internal.warc.gz | 0.872643 | 379 | CC-MAIN-2017-13 | webtext-fineweb__CC-MAIN-2017-13__0__16327746 | en | Get your day off to a good start with this quick and easy maple and pecan granola recipe – perfect for those of you with a busy lifestyle; simply bake up a batch and store it in an airtight container ready for the week ahead.
This granola is full of nutritious goodies, including nuts and seeds which are high in fibre and anti-oxidants. It is sweetened with pure maple syrup – a good alternative to refined sugar, as it contains minerals and antioxidants and raises blood sugar levels slower than normal sugar.
This recipe is gluten free and dairy free and suitable for those with Coeliac Disease, gluten intolerance or dairy intolerance. If you struggle to tolerate oats, swap them for the same amount of buckwheat flakes.
- 200g gluten free oats
- 50g golden linseed
- 50g pecans
- 20g flaked almonds
- 5 tbsp pure maple syrup
- 3 tbsp rapeseed oil
- 1. Preheat the oven to 180 degrees C/gas mark 4.
- 2. Line two baking trays with greaseproof paper.
- 3. In a large bowl, combine the rolled oats, golden linseed, flaked almonds, oil and 4 tablespoons of the maple syrup.
- 4. Equally divide the mixture between the two trays and spread the mixture out into a thin layer.
- 5. Bake for 5 minutes, give the oats a turn then bake for a further 5 minutes.
- 6. While the granola is baking, chop the pecans into quarters and coat with the remaining maple syrup.
- 7. Spoon the pecans across both trays and bake for a final 2 minutes.
- 8. Leave to cool before serving. The granola can be stored in an airtight container for up to two weeks. | food |
http://delmosports.com/atlantic-city-triathlon-new-jerseys-best-triathlons/event-info/seafood-festival/ | 2017-01-20T20:01:14 | s3://commoncrawl/crawl-data/CC-MAIN-2017-04/segments/1484560280872.69/warc/CC-MAIN-20170116095120-00284-ip-10-171-10-70.ec2.internal.warc.gz | 0.893945 | 253 | CC-MAIN-2017-04 | webtext-fineweb__CC-MAIN-2017-04__0__99991570 | en | The 4th Annual Atlantic City Triathlon in itself creates an exciting weekend at the Jersey Shore but add the Atlantic City Seafood Festival and the overdue return of the Miss America Pageant and there’s no better place to be then Atlantic City on September 13th & 14th!
Cheer on your favorite triathletes, cheer on Miss America… Then go and stuff your face! — Jon Henderson, Producer AC Seafood Festival
The Atlantic City Seafood Festival is a two-day extravaganza of fun, food and entertainment celebrating the treasures of the Atlantic Ocean while highlighting our seaside city. The festival will offer event goers the opportunity to treat their taste buds to a large variety of dishes prepared by area restaurants and culinary personalities.
In creating an interactive opportunity for visitors and locals alike to experience what the Atlantic City region has to offer, this Jersey Shore triathlon and festival is designed to be the ultimate family day at the beach! Great wines and beers of New Jersey, over a hundred local restaurants, amusements, cooking demonstrations, a chowder cook off and live entertainment adds to the outdoor fun for the whole family to enjoy!
*AWARDS FOR TRIATHLON ON MAIN STAGE OF FESTIVAL* | food |
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