Grocers’ Partnership with Feeding America® Provides Much-Needed Aid to Local Area Food Banks
Modesto, Calif., June 5, 2013—Save Mart Supermarkets today announced perishable grocery donations from the chain’s 226 stores topped one million pounds in the first quarter of this year (January – March). The food, which includes bakery, dairy, deli, frozen products and produce items, is collected daily by local area food banks as part of the Fresh Food Rescue program launched in March 2012 by the Modesto, California-based grocer and Feeding America, the nation’s leading domestic hunger-relief organization.
“We are honored to work with our partner Feeding America on the Fresh Food Rescue program,” said Save Mart’s Public Affairs Director Alicia Rockwell. “This vitally important initiative allows us to channel perishable food items that are no longer saleable, yet still safe for consumption, into the hands and the homes of many families in our communities who would otherwise go without. Our goal is to donate a total of four million pounds of perishable groceries by the end of the 2013.”
According to Rockwell, store personnel follow strict guidelines to ensure the integrity and safety of all donated food. Preparation of product includes removal from the sales floor, freezing, separating, and labeling for pick-up.
“We value our long-standing partnership with Save Mart and the passion we share in the fight against hunger,” said Eric Davis, director of retail product sourcing for Feeding America. “The one million pounds of food they donated between January and March through Fresh Food Rescue provided 882,000 nutritious meals to our neighbors in need, and that is truly appreciated.”
About Save Mart Supermarkets
Save Mart Supermarkets, a California corporation, owns and operates 226 stores in Northern California and Northern Nevada under the Save Mart, S-Mart Foods, Lucky, Maxx Value Foods, and FoodMaxx banners. Headquartered in Modesto, Calif. since the company was founded in 1952, Save Mart Supermarkets has always believed in supporting local suppliers and producers, and is actively engaged with the charities and causes of the communities where its stores do business. For more information on the stores of Save Mart Supermarkets, please visit www.SaveMart.com, www.LuckySupermarkets.com, and www.FoodMaxx.com
About Feeding America
Feeding America is a nationwide network of more than 200 food banks that leads the fight against hunger in the United States. Together, we provide food to more than 37 million people through 61,000 food pantries, soup kitchens, and shelters in communities across America. Feeding America also supports programs that improve food security among the people we serve; educates the public about the problem of hunger; and advocates for legislation that protects people from going hungry. Individuals, charities, businesses and government all have a role in ending hunger. Donate. Volunteer. Advocate. Educate. Together we can solve hunger. Visit www.feedingamerica.org. Find us on Facebook at www.facebook.com/FeedingAmerica or follow us on Twitter at www.twitter.com/FeedingAmerica.


I need to buy a birthday cake for family reunion in Canandaigua -- any suggestions?
Wegman's in Canandaigua is a great place!
7 Chicken Enchilada Recipes You Have to Try
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Get full nutrition facts for other NutriSystem products and all your other favorite brands.Take charge of your health with the Nutrisystem D meal. and desserts such as a fudge brownie or a chocolaty.
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Curious about how many calories are in Chocolate Brownie Sundae.The chocolate brownie was ok, but the yellow pound cake was great.By: Ava Alderman: I recently heard from someone who asked about having bread on the nutrisystem diet.
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This Cake is moist and delicious with a light fluffy frosting.
3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 tablespoon vanilla extract
2 tablespoons cider vinegar
3/4 cup vegetable oil
2 cup hot water (not boiling)
2 tablespoons instant coffee
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl sift flour, sugar, salt and soda.
In a medium bowl whisk hot water, cocoa and instant coffee.
Pour oil, vinegar, vanilla and cocoa mixture into the flour and whisk until smooth. Grease & flour 2 8in cake pan. Bake at 350 degrees F (175 degrees C) for 25-30 minutes, or until tooth pick/knife inserted comes out clean. Frost with your favorite icing.
1 cup soft vegan butter (room temp)
1 cup soft no hydrogenated shortening
2 tablespoons vegan cream cheese
3-4 tablespoons unsweetened cocoa powder
4 cups Powdered sugar
2 teaspoons vanilla extract
1. Mix butter and shortening until it becomes light in color, smooth with volume.
2. Add the cocoa and vanilla until completely incorporated.
3. Mix in the powdered sugar and cream cheese on low and gradually increase to medium speed until frosting is airy(light) and fluffy.
* frost cake after it's completely cooled.


Homemade cooking and baking - out of leftovers I made a leek tart for dinner. Not only was dish delishous, I have to do it again.
Just in case you would like to re-cook it - here's the link to my blog, including a recipe to use.
Folder: Food - Drinks - Cooking
Uploaded: Dec 21, 2016


Nutrisystem is a commercial weight-loss provider. They provide one-on-one coaching, meals with low calories and high fiber. Like any diet plan, it’s important to read the fine print carefully before signing up. They also offer a money-back guarantee.
Nutrisystem meals that are low in calories can help you lose weight. They are rich in lean proteins, fiber, healthy fats as well as other healthy nutrients. However, you don’t have the need to count calories or measure portions. This program is simple and simple.
Nutrisystem offers packaged meals that are ready to reheat. There are plenty of options for dinners, desserts, or snacks. It is also possible to order take-away. Special menu plans are available for diabetics.
You’ll receive food every four weeks if you’re on the Nutrisystem Plan. Each meal is accompanied by a recommended daily intake of protein and carbohydrates. Some meals have an everyday recommendation of healthy fats.
There are more than 150 options. A lot of the menu items are offered in packages that include breakfast lunch, dinner, and breakfast. This includes soups and burritos and muffins. In addition to meals, Nutrisystem offers snacks, desserts, as well as specialty items.
While many of Nutrisystem’s products are healthy, there are some that aren’t. They’re processed and have artificial additives. They should be avoided.
Other food items in the menu could contain lots of calories, especially when they’re loaded with sugar. To ensure that you’re fulfilling your calorie requirements it is essential to know the nutritional labels.
The Nutrisystem website includes an online calculator that can help you determine the amount of calories you require to lose weight. A kitchen scale is useful.
The company claims that you can receive one-on-one coaching via their online chat. This is marketing gimmicks.
If you’re not satisfied with the Nutrisystem diet, you may look into other programs. You can also cook your own meals. A proper nutrition education is crucial to any weight loss program.
High fiber foods are an important part of the Nutrisystem diet. These meals are designed to ensure the blood sugar level at a constant level and keep you fuller for longer periods of time. The Nutrisystem meals are focused on lean protein, healthy fats and whole grains.
Nutrisystem is a monthly food delivery service that delivers a variety of healthy snacks and meals. You can pick from a variety of options, and you can customize the service to suit your preferences. Customers are encouraged to take an appropriate amount of physical exercise.
There are over 150 options on the Nutrisystem menu. Customers can sign-up for automatic delivery or pick up food in person. Customers can also add grocery items to an order.
Nutrisystem offers a range of plans for men, women and vegetarians. Nutrisystem offers meals plans, as well as frozen and ready-to-eat meals.
There are a variety of Nutrisystem meals are gluten-free. SmartCarbs are low glycemic carbs that do not cause blood sugar spikes. Many Nutrisystem meals include SmartCarbs. Some of these include fruits, beans and whole grains.
Nutrisystem meals also contain PowerFuels which are lean proteins and healthy fats. They are designed to digest slowly and to keep you full.
Nutrisystem meals contain low saturated fats as well as high fiber. The meals are designed to help you shed weight while maintaining the same blood sugar levels.
Nutrisystem also offers support through an online community that includes registered dietitians and other users. Users are also encouraged to drink at 64 ounces or more of water every day.
The Nutrisystem program can help you shed a few extra pounds. You can sign to a monthly plan or place a one-time order.
While condiments might not be your first thought when you think about healthy eating, it is not a problem to take ketchup along with your lunch. The good news is that most condiments are made with the same nutritious ingredients. To identify the ingredients that are harmful you must look at the labels.
While the aforementioned bottle shackles for ketchup are out of the picture It’s a great time to examine the drinks and condiments. Of course, you’ll need to be mindful of the calories associated with it. As such, the best way to go about this is to plan your week’s food plan in advance. You’ll save yourself the trouble of sifting through the leftovers of the aftermath of a night out and also be in a position to plan your meals in advance. You’ll also be able to gain more value for your buck if you avoid the stomach cramps and foodborne diseases.
The best part of all is that you’ll be getting an attractive swag bag of Nutrisystem products to boot. You’ll also have access to their outstanding customer service department which can be extremely useful on days when you’re unsure of what to do.
Nutrisystem provides one-on-one coaching to assist you in losing weight. This helps keep you on track and help ensure that you achieve your weight loss goals.
One-on-one coaching through Nutrisystem comes in the form of chats online or phone calls. You can also reach experts for further assistance. In addition customers also have the chance to design their own meals for the day and snacks.
Nutrisystem meals are formulated with high protein, low glycemic index to keep hunger at bay. They also contain the recommended quantities of fiber, fats, and protein.
The app lets users monitor their progress. The app lets users track their intake of water, exercise levels and weight-loss changes. There are also challenges as well as giveaways and other rewards to motivate users.
In addition to its food-delivery service, Nutrisystem includes an app that is available to all customers. The app is free to download.
The app’s interface is intuitive and much easier to use. It comes with smart reminders that keep the track of meals and workouts. In addition, the app supports more restaurants and more brands of food.
Nutrisystem’s prices are more expensive than the prices of its competitors. It does offer a 14-day guarantee of your satisfaction. Customers who aren’t pleased can return the food to receive an entire refund.
Millions of people have shed weight with the program. Customers can pick from five different plans that are specialized. These plans range from the basic plan to a more costly one.
Nutrisystem recommends smoothies and shakes that replace meals. It is not recommended for people with certain health conditions or mothers who are breastfeeding.
Nutrisystem provides online coaching, in addition to one-on-one coaching. The community provides support resources, recipes, and online forums.
You might be curious about the Nutrisystem money-back guarantee if you are thinking about signing up. The company offers a 14-day money-back promise, which is one of the many benefits offered by their program. However, be aware of the following that even though the process for refunds is straightforward however, there are certain rules which you must adhere to for a full refund.
The first thing to remember is that the company’s guarantee of money back only applies to new customers who purchase an offer of 28 days. Additionally, you need to be patient. It may take several days for your first order to be processed.
Another important thing to know is that you can only avail the money-back guarantee to return a single item. This means that you will be unable to get your money back on frozen food items.
This shouldn’t be a problem However. You can cancel your membership. Simply call Nutrisystem’s Customer Service line. They’ll gladly assist you with this.
Nutrisystem also offers a pause option that allows you to delay your orders. You can opt to receive your meals every four days or every month, depending on your preference.
The company’s money back guarantee does not apply to weekly orders. However you can avail 50% off your first Auto-Delivery order. You can also contact or write the company to request a reimbursement if you aren’t satisfied with the food.
Finally, you might be interested in keeping an eye for other Nutrisystem promotions. For instance, the company offers free shipping in the continental United States. They also offer a variety of additional services at a discounted price.
Nutrisystem is a great choice If you want to lose weight and still eat out. Nutrisystem meals are easy, healthy, and simple to prepare. They also provide online assistance and tools.


is on back order
The spoon with a silicone tip to make spreading sauce easier.
Picks up a large quantity of sauce with the spoon.
Spreads sauce easily thanks to the silicone tip.
Scrapes the frying pan or pot without damaging or scratching it.
Ergonomic handle that adapts to wrist movements.
Practical- you’ll dirty less utensils.
Nylon handle that are resistsant to high temperatures.
Dishwasher-friendly and BPA free.


Feed a houseful of hungry guests the easy way, without standing behind the griddle for hours. By letting them help themselves from a gorgeous selection that offers something for everyone.
Stay hydrated and revitalized with these detox water elixirs. These fresh fruits and herbs release their flavor and vitamins into water for a boost of antioxidants benefits. Get the recipe here: paleo.co/... #Antioxidants


This cranberry orange banana bread is a delicious low-fat quick bread that will jumpstart your post-holiday weight loss program. Applesauce is substituted for oil but keeps the bread moist and lends another layer of flavor. If you cannot find fresh cranberries, you dried (look for those without any added sugar). Each slice of this wonderful bread is only 80 calories! In this case, you can have your bread and eat it too.
Cranberry Orange Banana Bread
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1/2 tsp. vanilla extract
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup egg substitute or two eggs
1/2 cup unsweetened applesauce
3 mashed very ripe bananas (approximately 1 cup)
1 tsp pure orange extract
1 cup fresh or frozen cranberries, cut in half
1 Tbsp. Orange Zest
Mix together dry ingredients until well combined.
In a separate bowl, mix eggs, applesauce, vanilla extract, orange extract, orange zest and mashed bananas.
Stir banana mixture into flour mixture, and then add cranberries.
Bake in a greased loaf pan or (3 mini pans for 30 minutes) for approximately one hour at 350°F.
Bread is done when a toothpick comes out clean.
Makes 18 slices, approx 6 slices per mini loaf


1 cup cooked Rice
100 g Cottage Cheese (Paneer Homemade)
4 big tomatoes
1 Moti Elaichi (Black Cardamom)
2 black cloves
2 black peppers
Small piece cinnamon
1 Tej Patta (Bay Leaf)
Salt to taste
1 lemon to make paneer
A small Portion of Salad of your choice
*** Paneer is a source of saturated fat and
thus should be consumed sparingly. highly
recommended to make Paneer at home as
it is much lesser fat than buying from the
Prepare one cup of cooked white rice by taking 1/4 cup of uncooked rice and
boiling it in two cups of water in a pan. once boiled, drain the excess water on
Step 2 – Paneer Prep:
Take a half kilo of double toned milk and make paneer by boiling milk over
medium heat. Add one lemon and let it curdle. Shut flame. Add few ice cubes
and drain the whey. if you like you can set the paneer in a muslin cloth.
Chop and puree the tomatoes. Take all spices and coarsely ground them.
In a pan add Tomato Puree and heat on medium with the paneer pieces for
Add the ground spices, salt to taste.
Serve with chopped coriander as garnish.
Step 3: Optional
you can have a small portion of fresh vegetable salad of your choice. For Eg:
carrots, mushrooms, broccoli, cucumber, Onion etc. The same can be
consumed with a simple lemon or a tsp of olive oil & vinaigrette dressing.
Calories (Kcal) – 465
Protein (g) -20
Carbohydrates (g) – 45
Fat (g) – 10


17 1/2 Days later…..
Crew and vessel are doing splendidly! We have 265 nm remaining until we reach Hiva Oa, Marquesas, which means we have covered 2777 nm thus far. We still eat like kings, enjoying fresh produce and meat or fish every night. I bake fresh breads almost daily and make a big batch of kombucha once a week. We could do this for another three weeks no problem! Kjira and Emma would probably need straight jackets but the rest of us would be fine! If winds treat us right we could make landfall late tomorrow.


Grandma is a rich biscuit cake from Eastern Europe. Traditionally baked in a hole-centered baking dish. I offer you my version of the carrot grandma. This is a brightly flavored cupcake with a vanilla hint.
I will tell you more about how to cook a carrot grandma below. Instead of soy milk, you can take medium fat coconut milk, so the cake will turn out to be even softer and more aromatic. Perfect with a cup of tea!
Purpose: For an afternoon snack
Main ingredient: Vegetables / Carrots / Flour / Wheat flour
Diet: Lean dishes / Vegan dishes
- Wheat flour - 375 grams
- Carrots - 1-2 Pieces
- Jerusalem artichoke syrup - 120 Milliliters
- Soy Milk - 2/3 Cup
- Dry yeast - 7 grams
- Salt - 1 Pinch
- Vanilla Syrup - 3-4 Drops
- Lemon - 1/2 Piece
- Powdered sugar - 100 Grams
How to cook "Carrot Babka"
Prepare all ingredients. Peel the carrots, chop and cook for 15 minutes. Then transfer to a blender along with Jerusalem artichoke syrup, soy milk, salt and vanilla syrup. Grind until smooth. Combine flour with yeast. Add wet mixture. Stir well, add oil and stir again. Knead the dough, cover with a clean towel and leave at room temperature for 1 hour. Prepare the mold, brush with oil and dust with flour. Add the dough, cover again with a towel and let sit for 30 minutes.


My community is disappearing. What once was a thriving community in the heart of Bombay is now vanishing; and with it, all our traditions and culture. In a city of 20 million people, there are hardly 5 lakh East Indians left. Or was that 5 lakh across the globe?
The salt on the wounds? When most people we meet abroad hear the words East Indians, they think we’re either talking about American Indians or Indians from the East of India. It’s like we didn’t even exist. Ha!
With so many inter-caste and inter-racial marriages that take our world forward, our community takes a step backward. Yes, we are becoming global citizens, but that doesn’t mean we should lose our culture. Just because we learn new ways of living, it doesn’t mean we should forget the old ones. Well, at least not all of them! Some things are best forgotten, but some must be remembered. The concept is ‘Roots and wings!’, isn’t it?
East Indian History: Who are East Indians?
Although Christianity in India has been ascribed to the proselytizing work of the Portuguese in the 16th century, it did in fact exist here much before that. The research of late Dr. Elsie W Baptista, the niece of Indian freedom fighter Kaka Baptista (who was also Lokmanya Tilak’s lawyer), shows that Christianity was brought to India by the Apostle Bartholomew. Of course, her work has been based on the work of learned men before her; the likes of Jerome (342 AD to 420 AD), Eusebius (265 AD to 340 AD), Fr. Stilitingus (1703 AD to 1763 AD), and many more.
To support her theory, here is food for thought. Although the Apostle and Saint Bartholomew is supposed to have been martyred in Armenia for converting the king of Armenia to Christianity, he wasn’t. Contemporaries now believe that Bartholomew was in fact martyred along the Konkan coast in Kalyan, India.
How did he get to India you ask? Trade! India has been trading with European countries for quite some time now. Alexander’s invasion of India in 326 BC opened up the trade routes and the gates of commerce further. But even before that, trade between India and other African and Europe existed.
Even King David and King Solomon traded with India. According to 1 Chronicles 29:4, King David had received three thousand talents of the gold of Ophir. According to 1 Kings 9:28, Solomon received gold, silver, peacocks, sandalwood, ivory, precious stones and more from Ophir.
The place Ophir mentioned here was Sopara or सोपारा in Mumbai. Ophir or Soprara was one of the largest trading port in ancient times.
So who are the East Indians of Mumbai? And why are they called East Indians?
When the Portuguese came to India in the 16th century they forced all the Indian Christians to adopt western traditions and culture, and designated them as Portuguese Christians. Years later when Bombay was given as a dowry gift by the Portuguese to the British East India Company in 1661 on the marriage of Charles the Second of England with of Catherine of Braganza. Over the centuries, most of the local Christians in Bombay and the North Konkan found jobs working for or trading with the British East India Company and other British organizations.
However, as the railways developed and steamships started operating across India in the early 1900s, other Christians from Goa who were also known as Portuguese Christians started coming to Bombay in search of work. In order to distinguish the Christians of the North Konkan from the other Portuguese Christians, and to show that they were the earliest Roman Catholic subjects of the British Crown in this part of India, the indigenous or original Christians from Bombay adopted the designation “East Indians”.
Perhaps they didn’t think it through. They should have thought about the fact that a hundred years in the future the British East India Company would not exist, and people who haven’t heard about East Indians would jump to the conclusion that East Indians come from the strangest places. But, long story short, East Indians are the indigenous Christians of Mumbai and the North Konkan region of India.
East Indian Culture
*****[ I’d love to write about our traditional sarees, and our parasols, our music and our food. I’d also love to write about what’s lost in the pages of history and what may be lost soon.
I’d love it if one day when I tell someone outside India that I’m an East Indian, they don’t assume that I’m living on the East coast of India.
But I need to take a break from work to complete the rest of my research and update this bit. Will try to do that soon. In the mean time if you have something to contribute about our history, traditions, culture or food, please email me at [email protected] and I’d be happy to feature it. Or you can join our Facebook Group TheWingedFork for discussions. ]*****
But if you want to see some of the artifacts from our culture, visit the Kaka Baptista East Indian Museum in Manori.
Most of us have been brought up without learning the community language either, other than a spattering of words, myself included.
Ask the younger generation of East Indians nowadays, and many of them might say they don’t know how to cook the traditional vajri curry or even the trotters khudi. Some may even laugh at the fact that vajris aka cow and goat stomachs or trotters aka goats hooves are considered a traditional delicacy, until they taste them and realize that they’re actually quite amazing. Most East Indian cuisine is. 😉
I had originally planned on writing a piece about how a handful of East Indian ‘aunties’ make these dishes. But time just seems to pass with the swiftness of a horse at the races. And mom and my aunt are so busy caring for granny that they don’t have time to cater to the likes of me.
And so now, a few months later I’ve dug up some of the old pics of the East Indian dishes that my mom makes, with her special twist, especially her spicy chicken tope.
Here they are. Some of our favorite East Indian recipes. For the ones we’ve not added here yet, just find any East Indian ‘aunty’ or ‘uncle’ (as they’re lovingly called’) and they should tell you. If you can’t find any, well, it’s probably because we are disappearing, isn’t it? If you find them, and they don’t tell you the recipe, let me know and I’ll write them down the next time.
And no, I haven’t found the time to take pics of tongue moile or other recipes yet. So if any of you nice ‘aunties’ would love to write about them please ping me.
Traditional East Indian Poultry Dishes
East Indian Duck Moile is another traditional dish that’s easy to make and full of flavour. Serve with rice, or hand breads, a cooling salad and you have a perfect meal!
Chicken tope, much like mutton tope is an easy all in one recipe. Be it for lunch or dinner, it’s the East Indian quick fix or all in one dish. Chicken, poha, and bottle masala. What else do you need?
Sometimes we just roast chicken thighs. Always tastes amazing with the kashmiri chillies, doesn’t it? Especially with the caramelized onions. And me, I just love those roast chicken skins, almost as much as roast pigling skin. Don’t you?
And sometimes we roast the entire chicken. Doesn’t everyone? It’s perfect for Christmas when we’re not ordering a stuffed pigling.
On that note, I need to go look for the missing chicken. Hopefully it’s not roaming headless somewhere, spilling stuffed liver pudding from its insides. 😉 Maybe we’ll catch up again sometime soon for other East Indian food? Maybe sorpotel pav or chitaps?
Chicken Liver Stuffing or Giblet Stuffing
The traditional East Indian stuffing for Christmas meals consist of a chicken liver and bread pudding that’s stuffed into the chickens’ cavity before roasting. Sometimes also called a giblet stuffing, here’s how to make this delicious homemade liver stuffing.
List of East Indian Recipes using Chicken or Duck Meat
Traditional East Indian Pork Dishes
Mom also makes a better tasting version of sorpotel. Her secret ingredient, my homemade wine instead of vinegar? I absolutely love sweet sorpotel, as do most of my friends that gorge on her food. So different!
But since I haven’t had the chance to put up mom’s recipe, click here to see the step by step sorpotel recipe with pictures from Uncle Jude in Australia.
East Indian Pork Vindaloo
A must-have dish at weddings, birthdays, parties and even funeral celebrations, the traditional East Indian vindaloo recipe has its own variation in every East Indian home. A derivative of the Portuguese carne de vinha d’alhos, you won’t an East Indian or Goan who doesn’t love eating this lush spicy dish. If you’re looking for our recipe, here it is!
List of East Indian Recipes For Meals
Traditional East Indian Meat, Mutton or Veal Dishes
Mutton Paya Curry or Goat Trotters Curry
One of the most loved East Indian dishes has to do with feet, goat’s feet to be exact. Okay, well sheep feet sometimes too. But feet! I have some friends in European countries who can’t even understand how we eat fish heads, goats feet is too far for them. But like I always say, offal is good! And mutton trotters curry is as yummy as ever. And seriously, how can you go against tradition? Just try to make your own paya curry and see!
Yeah, that amazing dish of goats brains with a special spicy masala tastes amazing. It’s even more mouth-watering with my mom’s addition of coconut milk, cashewnut paste and cream. Have you ever tried it that way?
Goat tripe curry or vajri khudi is a food that my relatives have a love-hate relationship with. Me, some days I love it, some days I don’t. It’s hard to decide. To judge for yourself, read the vajri khudi recipe here.
Beef Tongue Roast Recipe
Beef tongue roast could make or break your party! How? It’s a dish that disappears quickly because it’s awesome! Everyone loves it. So if you don’t have enough tongue roast at your East Indian family gathering or party, there will be complaints! Click here if you want a recipe for an easy to make East Indian Tongue Roast.
When you don’t have the time to make some tongue roast, the easier option is to make boiled tongue and serve it with boiled cabbage or green peas. That’s what we do! It hardly takes 20 to 30 minutes and you have a good appetizer that you can serve with chutney or even use in sandwiches.
Yummy as ever, corned tongue is something we eat for special dinners, be it weddings, funerals or celebrations. Making corned tongue takes time and effort, and you have to do it just right to satisfy the tastes of many. There’s always a traditional salted tongue recipe to the rescue, and this is ours!
Okay, this one isn’t original East Indian food, is it? But it’s made using the East Indian jungle khudi masala, so it’s sort of a derivative of our lovely cuisine. I love the BBB curry. Goat brains, balls, and udders in that spicy gravy. It’s so much better than eating them on a shig.
Mutton Lonvas Curry With Pumpkin
Mutton & Pumpkin Lonvas is a traditional East Indian curry that you’ll find in most East Indian homes every week. Simple and easy to make, mutton lonvas is mouth-watering and delicious!
List of East Indian Recipes For Meals
- Goat Tripe or Vajri Khudi
- Beef Tongue Roast Recipe
- Boiled Beef Tongue
- Corned Tongue or Salted Ox Tongue
- Mutton Paya Curry
- Ball Curry Recipe
- Mutton Lonvas Curry
Traditional East Indian Seafood Dishes
Prawn Chilly Fry
Now prawns are one of the favorite foods of some people, my sister included. No wonder mom makes the traditional prawn chilly fry quite often. This recipe for the traditional prawn chilly fry or shrimp chilly fry is easy to make in less than 20 minutes.
Crab Curry Masala
Everyone loves crab curry. Buy a dozen or two dozen fresh crabs from the market and salt them. Fry the crab masala and then add in the two dozen humongous crabs. Regular curry. But mom’s secret recipe includes adding in garlic and onion paste and slit green chillies. It adds so much to the flavour!
Quick to cook and requiring just a handful of ingredients, the fried mullet fish recipe is a good option for any meal. With a nutty oily taste, mullets have a strong flavour, and go well with dal and rice!
Fried Mudskippers निवटी फ्राय
Mudskippers or mudfish as they are known in English are called Nevti (निवटी) in Marathi, or newties as we East Indians call them. This amphibious fish is tasty and can be eaten by simply frying them with masala. Here’s the recipe!
Surmai Masala Fry or Fried Kingfish Recipe
Surmai as it is locally called here in Mumbai, Maharashtra is also known as Seer Fish or King Fish or Indo- Pacific King Mackeral and belongs to the family of mackerels. The Indo-Pacific King Mackeral is found in the Indian Ocean and the surmai fry is quite a popular dish on the menu of seafood restaurants around India.
Bagra Chilly Fry – Mackerel Stew
This mackerel chilly fry tastes delicious and is healthy too! It is quite easy to make with just a handful of ingredients. It gives the mackerel a yummy spicy and sweet taste that makes your mouth water, probably much more than the fried mullets do.
Fried Pakat or Ray Fish
List of Eastya Seafood Recipes
- Prawn Chilly Fry
- Mudskippers fried with a simple masala
- Bagra Stew
- Fried pakat or ray fish
- Easy fried mullets
- Surmai Fry
Traditional East Indian Breads
Little golden fried balls of dough that are soft as heaven and disappear as quickly as they’re placed on the table, that’s foogias. Foogias are just one of the many traditional East Indian varieties of bread; the others being handbreads or apas, chitaps, orias, and more.
The foogias batter is a mixture of maida (refined wheat flour), a little bit of rice flour, coconut juice or milk, sugar and yeast that is mixed and left to rise overnight. In the morning the dough is formed into small balls by squeezing it through the thumb and forefinger and fried till golden brown. The foogias are eaten with dinner or lunch and go especially well with moile or sorpotel.
Gluten Free Chitaps or Rice Crepes
These light and fluffy crepe like savories are yummy, tasty and a whole lot more. I’ve always loved chitaps and find them delicious. So this time I made them myself using a gluten free recipe.
Orias, also know as Varias, Varies, Worias, Waras or Bhokache Varias or Bhokyachi Wadai are an East Indian doughnut-shaped bread made for east Indian weddings and special occasions. This lentil flour bread is quite tasty and no traditional East Indian wedding would be complete without it.
List of East Indian Recipes For Meals
Traditional East Indian Pickles & Salads
Kadmat or Cuchumber
Remember the heat of summer that’s only cooled by that refreshing mango salad? Here’s my dad’s version of the traditional East Indian kadmat recipe.
Dry Bombay Duck Pickle
The East Indian Bombay duck pickle or Dry Bombay Duck Pickle or Sukha Bomblache Lonche is a yummy pickle made of dried Bombay ducks and also works well in chilly fries and other dishes. Click here to get the recipe.
East Indian Mango Chutney
Another favorite pickle is the East Indian Mango Chutney. It’s so like the murabba or varenye isn’t it? We make kilos of it in May and expect it to last through winter. But most times it’s gone by the end of the monsoon. Have to probably make a few more kilograms next year. Recipe link here.
East Indian Tomato Kusondi
A perfectly sweet and tangy pickle made from tomato, the kusondi has been carried to far reaches of the planet. Yes, every time relatives come down to India, they carry back bottles of the tomato kusondi with them. Find out more about the yummy East Indian tomato kusondi pickle here!
List of the East Indian Salads and Pickles
- East Indian Kadmat or East Indian Cuchumber Salad
- Dry Bombil Pickle
- Murabba East Indian Mango Chutney
- East Indian Tomato Kusondi
Traditional East Indian Drinks
Quite similar to mulled wine or brandy, the East Indiankimad is a mix that will warm your bones on the cold winter nights. This warm drink is made with a mix of spices and country liquor. And is almost always served at the East Indian umracha paani before the weddings.
East Indian Currant Wine
Is there any East Indian who can say they’ve not tasted the traditional wine? Served at christenings, communions, weddings and more, the traditional East Indian wine makes its entrance at celebrations before any other drink does. No celebration and no party can start without the ceremonial toast with this sweet port-like wine. And every family has their own recipe for this wine, some are even well-guarded. Ask an East Indian aunty for a recipe, and they might leave out a key secret ingredient of the wine; or so they say. But if you need our recipe, follow the link in the list below. Sukhala!
East Indian Fresh Grape Wine (Red, Black, or Green)
This East Indian grape wine recipe is a mix of my aunt’s and my granny’s recipe. It’s easy to make at home in 3 weeks whenever you have fresh grapes available. Not as popular as the black currant wine, but it’s good for an economical wine to accompany regular meals.
List of the Traditional East Indian Drinks
- East Indian Kimad Recipe
- East Indian Black Currant Wine
- Ginger Wine
- East Indian Fresh Grape Wine
- Pineapple Wine
Traditional East Indian Cakes
My cousins love coconut cakes any given day. It’s a bit different from the traditional East Indian Thali Sweet. And it’s a bit easier to make the batter, since you don’t have to leave it overnight. My sis makes this soft and dense recipe that we love to have for tea. And a plus point is that it doesn’t have any maida in it!
Sand Cake or Rice Cake (Modified Gluten-Free Version)
Sand cake has been named for a reason. Its texture feels much like grains of sand. And it tastes absolutely perfect when it’s fresh out of the oven. Drizzle some jam on it and it gets even better. Sand cake is traditionally made using a mix of fine wheat flour and rice flour, but here’s my modified gluten -free sand cake recipe!
Bol De Coc
Quick and easy to make this coconut cake, Bol de Coc is a favorite tea-time snack. This cake has a delicious coconutty taste and a moist crumb and is make any time of the year.
Date and Walnut Cake
A delightful cake made of sweet pitted dates and crunchy walnut pieces, the Date and Walnut Cake is often made for Christmas, special events, and birthdays. Easy to make at home, this traditional East Indian version from Mumbai is a much sought after Christmas delicacy!
A delicious cake made of egg whites and coconut, Thalie sweet is usually around Christmas time and for special occasions. This yummy cake has a mouthful of coconut in every bite! Simple and easy to make, it is definitely worth a try!
Dark Fruit Cake
This Christmas, why not try some Rich, tasty and to die for dark fruit cake. Dark fruit cake is a must for Christmas, so dense and moist it will leave you craving for more. Almost every East Indian occasion is celebrated with cake, be it a christening, a communion, or a wedding, and of course, Easter Lunch and Christmas Dinner.
Light Fruit Cake
This Light and easy fruit cake is a delicious treat for Christmas or even at tea time. Who can resist a yummy fruit cake? Not me 😉 Easy to make and ready in just an hour, this cake is a delicious treat for dessert or a snack.
List of East Indian Cake Recipes
- Rich dark fruit cake
- Sand Cake or Rice Cake (My version is gluten free)
- Coconut Cake
- Bol de Coc
- Light fruit cake or Tutti Frooti cake
- Date and Walnut Cake
- Thalie Sweet
Traditional East Indian Snacks
Soft and Crispy Date Rolls
Date rolls are little bits of heaven! They taste like buttery shortbread cookies that have been stuffed with sweet black dates and pieces of walnuts. Although they’re traditional East Indian Christmas sweets, they’re also perfect for a sweet tea-time snack. Find the recipe here!
East Indian Nankhatai
Simple and easy to make these East Indian Nankhatais are a perfect treat for Christmas. But you can make them as a tea time snack throughout the year. Ready in a short while, this melt in the mouth eggless nankhatai leaves you wanting more! And they’re the perfect addition to your Christmas platter.
Boros or Borose
Boros is an East Indian Coconut cookie usually made for Christmas or as a tea-time snack. Easy to make and tasting delicious, it’s really coconutty and soft enough for granny too.
Bolings are a sweet coconut semolina cookie that is made at Christmas time in most East Indian Catholic households! They are simple and easy to make and this yummy coconut treat can also be enjoyed as a tea-time snack any time of the year!
Who doesn’t love these sugary treats? Come Christmas time, people get busy making sweets or buying sweets and these Kulkuls or Carambolas are quite sought after. Not to sweet, they’re perfect for snacking on too. To find out more about the history of the kulkuls and our recipe for them click on the link above. 🙂
Bol Lucrecia is a traditional East Indian Coconut Pie dessert that is moist on the inside and crispy outside. Bake any time of the year or for that special occasion to impress your family and friends. This colourful coconut pie dessert is so delectable!
Links to Recipes For East Indian Sweet Snacks
- Boros Coconut Cookies
- Simple Date rolls
- Kulkuls, those shell shaped sweets
- Nankhatai or Nankaties
- Bol Lucrecia – coconut pie dessert
Traditional East Indian Desserts
Where do I start? Mass pav, tartlets, cordial, vanilla cream, sojee halwa, cashew rock, walnut fudge, date rolls, too many delicious East Indian sweet desserts to name. I’m trying to make a good long list of everything. If you have a bit to contribute just email me at [email protected]com If you want to read what I’ve assimilated so far, the list of East Indian sweets is here.
Marzipan Easter Eggs
Easter to the East Indian Catholic Christians is very different from Easter in Western countries. Food wise, I mean food wise. I know we’re all celebrating the resurrection of the Messiah. I was talking about food, or rather sweets. Our Easter Eggs are not normal eggs that are painted or any of those sweet chocolate eggs. Our eggs are made or marzipan, a yummy cashew or almond based sweet that is homemade and shaped into Easter Eggs, bonnets, bunnies and chicken.
There’s a lot to be said about the traditional East Indian pancake that’s filled with a lush sweet coconut filling. But why say anything, when I can just go and share the recipe with you. Click here for the East Indian Pancake recipe.
Snow balls or honey balls or aitolas or popoges. Whatever you call them, they taste awesome. So here’s a post of my sis making my grandma’s version of honey balls. The ones my aunt from the other side loves as much as we do. That’s why we make them ever so often and take them over. Here are granny’s honey balls.
Vanilla Cream or Milk Cream
Vanilla cream or milk cream is one of the purest milk desserts ever. Made from milk that has been condensed and reduced with sugar until it forms a thick paste. This paste is formed into small bite-sized shapes that taste like heaven! It’s lighter and tastier than a toffee or a fudge. Just try some!
Cocoa Fudge or Walnut Fudge
Quite similar to the vanilla cream recipe, the walnut fudge goes a step further and adds cocoa and ground cashew nuts, walnuts, or almonds. Our recipe uses walnuts, so we call it a walnut fudge!
Mass Pav or Marzipan
Mass pav is made for Christmas every year. It can be either made of cashew nuts or almond paste that it cooks till it forms a waxy dough. This dough is then moulded into the shapes of fruits and flowers. Sometimes the shapes made by our friends look normal, and sometimes they look perfectly artistic!
An easy to make a sweet dish, the coconut cordial is another traditional delicious East Indian dish made of coconut and sugar. It’s easy to make in under an hour and perfect for a last-minute Christmas dessert!
Guava Cheese or Goiabada
What better reminder of our Portuguese heritage than a bite of guava cheese or as the Portuguese called it goiabada! Guava Cheese is a tasty East Indian sweet dish prepared around Christmas time without any gelling agents! Want to know the secret why? Read the post! Both chewy and fudgy, there’s a mouthful of Guava in every bite. You can use white or pink guavas because both turn out delicious no matter what! Psst! We’ve heard that the Goans call it Perad and make it nearly the same!
Links to the East Indian Desserts
- Marzipan Easter Eggs of Cashewnuts
- Marzipan Easter Eggs of Almonds
- East Indian Pancakes
- East Indian Mass Pav
- Honey Balls or Snow Balls
- Coconut Cordial
- Vanilla Cream
- Walnut Fudge
- Guava Cheese or Goiabada


In episode Doughnuts of TV show Bake with Anna Olson prepares Anna Olson recipe for Anna Olson's Boston Cream Pie.
Cake - Preheat the oven to 325 F. Grease a 9-inch cake pan. Line the bottom of the pan with parchment paper and dust the sides of the pan with flour, tapping out any excess.
Sift the sugar, cake & pastry flour, all-purpose flour, baking powder and salt into a large bowl or into the bowl of a stand mixer fitted with the paddle attachment. Cut in the butter until the flour has a rough crumbly texture.
In a separate bowl, whisk the eggs, milk and vanilla. Pour this into the flour mixture and beat to blend using electric beaters (or in the mixer) on low speed then increase the speed to medium high and beat until the batter is pale and thick, 3 to 5 minutes. Scrape the batter into the prepared pan and tap the pan on the counter to release any large air bubbles. Bake the cake for about 35 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in its pan, then turn it out to cool completely.
Cream Filling - While the cake is baking, prepare the pastry cream. Heat the cream and milk in a small saucepot with the scraped seeds from the vanilla bean (or vanilla bean paste) until it just begins to simmer. Whisk the egg yolks with the sugar and cornstarch and have ready a separate bowl with the butter, with a strainer placed over it. Slowly pour the hot cream into the egg mixture while whisking, then return the entire mixture back to the pot, constantly whisking over medium heat until it becomes glossy and thick, 2-3 minutes. Immediately pour this through the strainer over the butter, stirring until the butter has melted. Place a piece of plastic wrap directly over the surface of the cream filling, cool to room temperature and then chill until ready to fill.
Ganache Glaze - For the ganache glaze, bring the cream up to a simmer and pour over the chopped chocolate. Gently stir this until the chocolate has melted, then stir in the oil and corn syrup. Set aside to cool to room temperature before using.
To assemble, slice the cooled cake in half horizontally and place the bottom layer on a platter. Spread the chilled cream filling evenly over the cake layer and top with the other cake layer. Pour the cooled (but still fluid) ganache glaze over the top and spread it so that it cover the top of the cake evenly, but not the side. Chill the cake until ready to serve.
he cake can be stored refrigerated for up to 2 days.
Individual Chocolate Swirl Cheesecakes Macaron Tower Raspberry Clafoutis Classic Lemon Pound Cake Classic Lemon Cranberry Scones with Lemon Glaze Lemon Berry Saucing Cakes Piped Chocolate Garnishes Southern Lane Cake Classic New York Cheesecake Butter Tart Coffee Cake


The Top Texas BBQ Joints 2020
For those wondering, "Where's the beef?" We found it. No matter what type of top BBQ list gets produced, you can count on one thing: Texas will be mentioned at least once, if not multiple times. For this years South's Best list, we decided to take a deep dive into the great BBQ joints in Texas. Here are the top 10, reader voted BBQ restaurants in the state of Texas.
10. Terry Black's Barbecue
Terry Black of Lockhart's famous Black family now smokes ribs, brisket, and sausage. (Various locations)
terryblacksbbq.com, 512-394-5899, 1003 Barton Springs Road, Austin, TX 78704
9. Kreuz Market
This is a Central Texas fan-favorite spot for their beef brisket and "shoulder clod," but the pork chop is a surprise treat.
kreuzmarket.com, 512-398-2361, 619 North Colorado Street, Lockhart, TX 78644
8. Lockhart Smokehouse
The Schmidt family from Kreuz Market brought the flavors of their legendary barbecue town tothe big city of Dallas.
lockhartsmokehouse.com, 214-944-5521, 400 West Davis, Dallas, TX 75208
7. 1775 Texas Pit BBQ
From a mobile trailer that's now permanently parked on the outskirts of College Station, Brad Doan wows visitors with prime-grade brisket and plenty of homemade sides.
979-492-6241, 8203 Raymond Stotzer Parkway, Suite C, College Station, TX 77845
6. Black's Barbecue
The first Black's opened in 1932 in Lockhart, and the family has been smoking over post oak ever since. (Various locations)
blacksbbq.com, 512-398-2712, 215 North Main Street, Lockhart, TX 78644
Check Out The Best BBQ Joints In Texas
5. Heim Barbecue
Emma and Travis Heim made waves with the smoked brisket-laced Heimburger and their novel bacon burnt ends, but their traditional smoked meats are rock solid too.
heimbbq.com, 817-882-6970, 1109 West Magnolia Avenue, Fort Worth, TX 76104
4. Killen's Barbecue
Founder Ronnie Killen expanded his menu and added dinner hours, but folks still lineup at lunch for brisket and ribs.
killensbarbecue.com, 281-485-2272, 3613 East Broadway, Pearland, TX 77581
3. Bodacious Bar-B-Q
There are nearly 20 Bodacious franchises that dot the state, and they all serve the restaurant's beloved original sauce. Some locations even offer it by the gallon to take home. (Various locations)
bodaciousmobberly.com, 903-753-8409, 2227 South Mobberly Avenue, Longview, TX 75601
2. Franklin Barbecue
Customers still wait hours for brisket and ribs from Aaron Franklin, the celebrity pitmaster who put Austin barbecue on the map.
franklinbbq.com, 512-653-1187, 900 East 11th, Austin, TX 78702
1. The Salt Lick BBQ
The Salt Lick's dramatic finishing pit brims with tempting mounds of brisket, sausage ropes, and massive racks of ribs. (Various locations)
saltlickbbq.com, 512-858-4959, 18300 FM 1826 Driftwood, TX 78619


Labrador Retriever Dog Food
The Key Benefits:
- It is known for its inclination to put on weight. This equation keeps up with the Labrador retriever’s ideal weight because of adjusted calorie content.
- It helps support sound bones and joints and keep up with ideal weight. Improved with EPA and DHA.
- It is involved in maintaining healthy skin and coat.
Chicken by-product meal, brown rice, oat groats, corn gluten meal, brewers rice, natural flavors, chicken fat, pork meal, dried plain beet pulp, powdered cellulose, wheat gluten, fish oil, vegetable oil, sodium silico aluminate, calcium carbonate, potassium chloride, psyllium seed husk, fructooligosaccharides, sodium tripolyphosphate, salt, taurine, vitamins [DL-alpha tocopherol acetate (source of vitamin E), L-ascorbyl-2-polyphosphate (source of vitamin C), biotin, niacin supplement, D-calcium pantothenate, riboflavin supplement, pyridoxine hydrochloride (vitamin B6), vitamin A acetate, thiamine mononitrate (vitamin B1), folic acid, vitamin B12 supplement, vitamin D3 supplement, menadione sodium bisulfite complex], trace minerals [zinc proteinate, ferrous sulfate, manganous oxide, sodium selenite, calcium iodate], glucosamine hydrochloride, choline chloride, GLA safflower oil, marigold extract (Tagetes erecta L.), L-carnitine, green tea extract, monocalcium phosphate, chondroitin sulfate, rosemary extract, preserved with mixed tocopherols and citric acid.
This diet contains 3478 kilocalories of metabolizable energy (ME) per kilogram or 275 kilocalories ME per cup on an as fed basis (calculated).
|Dog Weight||Low Activity||Medium Activity||High Activity|
|57 lb (26 kg)||3 3/4 cups (299 g)||4 3/8 cups (346 g)||5 cups (394 g)|
|66 lb (30 kg)||4 1/4 cups (333 g)||4 7/8 cups (386 g)||5 1/2 cups (438 g)|
|75 lb (34 kg)||4 5/8 cups (366 g)||5 3/8 cups (424 g)||6 1/8 cups (481 g)|
|84 lb (38 kg)||5 cups (398 g)||5 3/4 cups (460 g)||6 5/8 cups (523 g)|
|97 lb (44 kg)||5 5/8 cups (444 g)||6 1/2 cups (514 g)||7 3/8 cups (584 g)|


Join The Creative Kitchen for a hands-on kids cooking class!! Little hands are kept busy creating a healthful snack using fresh, wholesome ingredients while also practicing other age-appropriate developmental skills. Young chefs eat their creations and leave with a happy belly!
Audience: kids 2 years and older (and their caretakers)
To register, email [email protected] or by calling 718-406-7506.


Preheat oven to 325F and grease a 9x9 inch square baking pan (if using an 8x8 inch, the cake will need to bake a bit longer).
In a large bowl, whisk together the almond flour, shredded coconut, sweetener, protein powder, baking powder and salt. Stir in coconut oil, egg whites, nut milk and vanilla extract until well combined.
Spread batter in prepared baking pan and bake 30 to 35 minutes, or until set and a tester inserted in the center comes out clean.
Remove from oven and let cool 15 minutes, then poke with a skewer at ½ inch intervals all over cake.
In a medium saucepan over medium heat, combine coconut milk and sweetener and bring to just a simmer.
In a medium bowl, whisk together the egg and egg yolk. Slowly stir in about ⅓ of the hot coconut milk, whisking continuously. Then slowly whisk egg mixture back into hot coconut milk.
Cook another 4 to 5 minutes, whisking continuously, until mixture begins to thicken. Remove from heat and whisk in coconut extract and vanilla extract. Sprinkle surface with xanthan gum and whisk briskly to combine.
Pour mixture evenly over cooled cake, shaking gently from side to side to get as much mixture into the poke holes as possible.
Refrigerate 2 hours until completely cooled.
Whip cream with powdered sweetener and vanilla extract until stiff peaks form. Spread over chilled cake and sprinkle with toasted coconut.
*For a dairy-free version, you can make coconut whipped cream by refrigerating a can of coconut milk overnight and scooping out the thick cream from the top the next day. Whip with sweetener and vanilla extract until firm.


Ingredients First One Ingredient: Burrata Please Share Article: What do pizza, grilled peaches, ravioli and ice cream have in common? Burrata. (Yes, even ice cream!) Over the last year, menus around the world have had an awakening with the addition of burrata. The success of this white, oozy, creamy mozzarella like cheese-inside-cheese parcel is often measured by the satisfying gasps of excitement that rings from tables (particularly of women) who sing the joyous words, “there’s burrata in that? We’re getting it!” and it’s notorious act of selling out in the early hours. Burrata is a cheese with a relatively recent history. With its origins dating back to the 1920s, it was first produced in Puglia, in the south of Italy on the Bianchini family farm as a way to use up leftover scraps of mozzarella. Originally made with buffalo’s milk, todays farmers use cows milk in the unique cheese making process which begins by plunging fresh cheese curds into hot whey or salted water, stretching and shaping the curds into their signature pouch, which gets further stuffed with stracciatelli (milky shreds of mozzarella), doused with cream and finally sealed with a pinch at the top to create its final pear shaped sack. Like mozzarella, burrata is a fresh cheese and should be eaten as soon as possible to enjoy the rich buttery flavour. In the most stripped down form, you can enjoy burrata with freshly ground pepper, course salt and a tear of rustic house baked bread. Our approach to burrata this season was left in the hands of Chef Jonathan Waxman of Jams – our restaurant at One Hotel Central Park. Chef Jonathan has taken a clean approach to this dinner item, pairing it with marinated beets, watercress and pistachio – the perfect starter that never fails to satisfy. We source our burrata locally from Maplebrooke Farm, tucked in the Green Mountains of Vermont, where authentic old world cheesemaking methods yield fresh, quality products with a truly marked flavour and texture. Maplebrooke farm pays tribute to Domenico Marchitelli, their burrata cheesemaker, who has over 25 years of experience and is a native to Puglia, where burrata originated. This relationship allows us to bring a little piece of Italy to your plate while keeping it local – oh, and we make sure that we never run out! Try it at home with these delicious recipes from around the web: Grilled Peach & Burrata Salad from Two Red Bowls Spaghetti with Cauliflower, Burrata and Thyme from Donna Hay Burrata over Grilled Ratatouille and Charred Bread from Apple and Sparkle Share Article: Other Articles You May Enjoy Beach Club Member Spotlight: Monica Simon Introducing Beach Club Member, Monica Simon. Monica is a Wealth Manager and Financial Advisor. View Story Tagged as 1 Hotel South Beach Our People How You Can Stop Global Warming Written by Melissa Denchak. Article provided by the Natural Resources Defense Council (NRDC). Read the original story here. Healing the planet starts in your garage, in your kitchen, and at your dining-room table. View Story Tagged as 1 Promise Beach Club Member Spotlight: Dan Fingerhut Each month we will introduce you to a new Beach Club Member with our Member Spotlight Series, to help you get a glimpse in to the community we’re building. If you’re interested in becoming a Beach Club Member, apply to join today. View Story Tagged as Daylife 1 Hotel South Beach Our People To minimize the use of plastic in your own life, look around your home and work to identify plastic items. From there, seek to find alternatives.


There are no pills, powders or shakes – just real, nourishing (not diet!) The 14 Day Sugar Detox Difference . “What was so successful in getting my clients to kick their sugar habit was to go cold turkey. During week two, you can add a serving of antioxidant-rich berries and an extra serving of dairy. Sugar Destroyer is a formula that has been used for thousands of years to support healthy blood sugar. Add protein to every meal to help you avoid hunger and low energy levels during your sugar detox. “I want people living. The founders of “Eat Naked” has put together a 14 Day Sugar Control Detox Program to help! “You need people around you to help you be successful,” Lustig said. The main aspect to focus on during a sugar detox is keeping the body well fed and hydrated. Starting with day four, you can add one apple and one dairy food each day. Lisa Drayer is a nutritionist, author and health journalist. 13 Benefits of Sugar Detox. 60 Capsules. 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With the elimination of sugar, including artificial sweeteners, it is incredible how sweet foods tastes.”, Diane added back some healthy fats into her diet, which keeps her feeling satisfied. Lustig found that the children in his study experienced anxiety and irritability during the first five days of eliminating sugar and caffeine, though it eventually subsided. CNN Sans ™ & © 2016 Cable News Network. You’ve tried to kick sugar before and failed countless times – leaving you feeling weak, frustrated and beaten.. Great for Liver Cleanse & Detox! Snacks include an ounce of nuts and sliced peppers with hummus. You can also add some higher-sugar vegetables such as carrots and snow peas, as well as a daily serving of high-fiber crackers. Liver Health Detox Support Supplement. 15 Day Extra Strength Detox Cleanse with Probiotic for Constipation Relief. It just feels natural and normal.”. There's a problem loading this menu right now. 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KASTOM Gaden Association (KGA) has recently sent out its officers to the provinces as part of visiting farmers, conduct trainings and providing planting materials.
The visiting program is parts of KGA’s role to strengthen its link between local farmers in the country to promote food security through methods of organic farming for local farmers in the communities in the respective provinces.
Not only that but to help people grow and eat local healthy food in their communities or homes.
The tour was conducted in teams. The first team visited Shortland islands, Makira and Isabel last week to provide trainings to communities that really need the knowledge about KGA and its programs.
Touring the Shortland islands were KGA poultry technician Peter Haio and Mary Timothy.
The team to Isabel was led by team leader Claudine Watoto, Hilda Karani and Ronstand Gapu.
To Makira Kastom Gaden center supervisor Severino Lausao led the team.
Mr Lausao said it is important that Solomon Islands need to see the importance of upholding food security in the country, its positive effect and impact in the society.
“Although some people may access to food, the food may not provide the necessary nutrition the body needs. Food supplies are not stable in some areas. Food security looks to correct the problem which causes world hunger through mix of programs by government and Non government organisation”
“This is for the betterment of this country by growing local food in our,” Mr Lausao said.
“By doing this, KGA continues to maintain its program by visiting old and new interested farmers around the country.”
By SOLOMON LOFANA


This limited edition beet fusilli pasta from Brooklyn's Sfoglini is a decadent offering that infuses your pasta dish with the nutritional properties of the dark root vegetable. Made in small batches from an organic semolina flour base, the beet-infused pasta has an earthy flavor that also offers the benefit of leaving you feeling a little less guilty for indulging in carbohydrates.
Sfoglini's Beet Fusilli is made with fresh beets that are blended into the organic semolina flour and is a great way to add fiber, folic acid and Vitamin C to your diet.
Sfoglini is an American pasta company based in Brooklyn dedicated to making high-quality small-batch pasta that elevates the eating experience and channels traditional techniques. Sfoglini products can be purchased in the Food52 web store.


Spar has become the first major food retailer in Austria to launch a partnership with social impact company Too Good To Go. All SPAR Gourmet stores in Vienna, Lower Austria and Burgenland will now offer packages with food products nearing their sell-by date at a third of the original retail price. By ordering these packages via the Too Good To Go app, customers can take action against food waste, while benefitting from discounts. SPAR International and Too Good To Go in December 2020 also announced a global partnership to tackle food waste, which covers a total of 13 overlapping markets. After a successful trial in a SPAR Gourmet store in Vienna, all SPAR Gourmet stores in Eastern Austria are now offering the food packages filled with bread, dairy products, fresh meat, and cold cuts as well as fresh fruit and vegetables. The food packages can be ordered via the Too Good To Go app and picked up 30 minutes before closing time. A package costs €4.99, while the original retail price of the products is at least €15.
“Together with SPAR Gourmet and Too Good To Go, our customers can save both food and time”, said Alois Huber, SPAR Austria Managing Director for Vienna and Lower Austria.
Georg Strasser, Managing Director of Too Good To Go Austria, added: “Food waste is one of the greatest environmental challenges we face. Too Good To Go is thrilled that SPAR Austria is taking another innovative step against food waste.”
“After 65 years of experience in food retailing, we know exactly what we can sell every day and what to order and bake accordingly. But we cannot predict whether the last customers will purchase a pretzel breadstick or a bread roll”, said Alois Huber. “At the end of the day, a small amount of bread and pastries, dairy products, cold cuts, fresh meat, and fruit and vegetables are leftover. These products are still perfectly good for consumption but no longer sellable the next day. These products are now put into the Too Good To Go food packages.”
Customers can see the number of available packages and pick these up instore by simply showing the order confirmation on their mobile phones at the checkout. SPAR Austria has an extensive range of measures in place to avoid food waste. These vary from precise ordering and needs-based baking to charitable donations and selling products before the best-before date is reached. SPAR Austria ensures that as little as possible is left over at the end of the day. The cooperation with Too Good To Go complements the existing initiatives to avoid food waste.


I believe that the greatness of this simple of a recipe is certainly due to the sum of its parts...incredible produce from Berube Farm in Dracut, Mass, as well as amazing fresh mozzarella from Tuscan Market in Salem, NH. You can't have an amazing caprese salad without amazing ingredients. Next time you have some of these amazing things on hand, I highly recommend you make this. Alongside a glass of wine, it was pure summer loveliness.
"Fried" Green Tomato Caprese
recipe from Diane, A Broad
4 green tomatoes, cut into 1/2-inch thick slices
1/2 cup panko breadcrumbs
2 Tbsp medium grain cornmeal
2 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
1 egg, lightly beaten
2-oz ball of fresh mozzarella, cut into 1/2-inch thick slices
8 basil leaves
1/4 cup of balsamic vinegar
1 Tbsp of honey
Preheat your oven to 425 degrees. Mix the breadcrumbs, cornmeal, flour, salt, pepper, and cayenne in a bowl. Dip each of the tomato slices into the egg and then the breadcrumb mixture. Make sure each slice gets completely covered, pressing the breadcrumbs down so they stick, and then place on a parchment lined baking sheet. Spray them with some cooking oil and then bake for about 25 minutes until golden brown.
While the tomatoes are cooking, place your balsamic vinegar and honey in a small saucepan and cook simmering over medium heat for about 8 minutes until it has thickened. Do not let it overcook or you will have balsamic hard candy instead of a nice reduction.
Assemble the caprese however your foodie heart desires. I took pictures as shown above and then realized I had miscalculated the number of tomato slices I had (I may be a math teacher, but I was working hungry, so cut me some slack.) I then ended up serving it as one tomato slice with one slice of mozzarella and one leaf of basil. With a little bit of balsamic drizzle below (of course you could also drizzle some on top as well!), it was perfection.


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Now, I'm gonna be making saag paneer. It's spinach, which is the base, which is saag. And paneer of course is the cheese. And if you're making paneer at home, you've gotta leave it for a little bit longer, maybe two, three hours for it to become compact, so you can cut it, because you do need the cheese to be firm. But I'm actually using store-bought paneer for this, because it's faster. People don't normally do fancy stuff with paneer, but you can, if you wanna be adventurous. Cut it anyway you want, it's squares. And if it's kadai paneer, you might find it in more rectangular shapes. Now, this paneer, quite firm, if you make it at home, it may not be this firm. It may also be a paler color, but it works perfectly fine. So I'm just gonna put this aside. I'm gonna then get the second star in this dish, which is the saag. Punjab is very fertile. So you have very high quality spinach. This is also winter. This is the spinach season, but I mean, I very, very often use frozen spinach. It's convenient, it's quick, it has a beautiful color. And you don't have to go through this whole idea of kinda boiling it and then squeezing it. You can use kale, but ideally something which is soft. You don't want very, something that's very hard. So while this is boiling, and I'm going to do the base of the saag paneer. You need garlic, just get the skin off. I'm gonna use ginger paste, and then shallots, chilies, and some masalas. The reason I'm using shallots in this dish is because shallots have a kind of stronger flavor, but it's fine. If you don't have shallots, use any kind of onions. I mean, I always tell people when you're cooking, look at what you have in the house, and use it. Use it as a substitute. Don't buy, don't buy. It's just so wasteful. And I'm gonna cut one tomato. And the only other thing we're gonna use in this is a green chili, which I'm just gonna break into half. Ah, yeah, so it's got seeds. It's pretty fiery, but don't be tempted to cut into smaller pieces, because it's gonna get buried in there, as someone's gonna eat it, and then be just weeping the whole meal. The water has boiled. So I'm gonna start putting my spinach in. Don't want too much of the stalk in there. Do leave a little bit. This is gonna cook very, very quickly, a minute and a bit, 'cause it's gonna be very, very quick. So, I'm gonna take it. Spinach will continue to cook. This is really important. If you are boiling spinach, immediately put cold water, otherwise it'll just become a mess, because even if you take it off the heat, it'll still keep cooking. So I'm gonna now put the cold water on it. Take it, squeeze it. And unlike paneer, don't put any weight on it, just leave it to drain. So I'm just gonna chop this up, quite finely. So if you're using frozen spinach, this is the stage when the spinach comes out. And frozen spinach, you can put straight frozen, in there. So I'm just gonna move everything, ready to cook. I'm using ghee, but you can use oil as well, or unsalted butter, salted butter, but whatever fat you're using, you've got to wait for it to heat. Okay. I once saw someone using a thermometer to check whether the oil was hot. I was like, whoa, never in my life seen this. Just put that in. Okay, that shh, that's what you want. I'm gonna put my ginger paste. In here now, is my ginger, garlic, shallots, the broken chilies and the tomatoes. So I'm just reducing it a bit. Now I'm just gonna add chili powder. Using some salt. And my spinach will go in now. If you're using frozen spinach, here I've squeezed all the water out, 'cause I wanna taste for salt. Salt is a bit extra, but then once the paneer goes in, it'll be fine. So I'm just gonna lower it a bit, and I'm gonna start adding my paneer. The spinach base, it's really good, if you put fried egg on it or poached egg. It's quite spicy, it's tangy, it's garlicky. This for me is the correct balance of paneer and the saag. And also, get the cream from the fridge. And of course, cream always settles, so you're gonna kinda shake it. Okay, so my saag paneer is done, and it's ready to serve.
About the Instructor
Asma Khan, owner of famed London eatery Darjeeling Express and bestselling cookbook author of “Asma’s Indian Kitchen” teaches her favorite family recipes, inspired by her childhood in Kolkata, India. The chef, restaurateur, and activist is the first UK-based chef to be featured on Netflix’s Emmy-nominated Chef’s Table and, in 2019, was listed number 1 on Business Insider’s ranking of "100 Coolest People in Food and Drink". Join Asma on a nostalgic culinary journey to explore the smells, flavors, and ingredients of her ancestral Bengali roots.
Featured YesChef Instructor
Explore the Class
Bring Asma’s flavors home and learn the cooking techniques and dishes that have been in her family for generations.


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Buy CBD Tea & CBD Coffee in Brownsville, KY
Sipping tea or coffee is a daily tradition that a lot of people partake in to get ready for the work day or decompress before a good night's rest. If you're this type of person, you can enhance your daily coffee or tea with beneficial, plant-based CBD.
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Your morning cup of coffee is a soothing and energizing routine already, but what if you could get more out of every sip? For a delicious roast that supports an energized body and a calm mind, pour yourself a cup of Green Roads’ Hemp Flower Coffee in Brownsville, KY. Our small-batch roasted CBD coffee infuses American-grown hemp with Columbian beans grown in a protected paradise. Each drop provides a smooth flavor with hints of chocolate and hazelnut, along with all the benefits you get from cannabinoid-rich hemp. After lab-testing each batch of artfully-crafted coffee, each bag of CBD-infused beans lists the cannabinoid profile of the particular hemp flower used for it. Enjoy a fresh cup of CBD coffee alongside your favorite Saturday-morning breakfast or on its own on a busy weekday when you're in need of energy and a calm mind to get you through the day. You can now enjoy Green Roads Hemp Flower Coffee in Hazelnut and French Vanilla flavors, too.
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You can never go wrong with a classic peanut butter and jelly sandwich. The creamy peanut butter, the grape jelly (unless you’re one of those strawberry jelly people), the soft white bread, all slapped together to make the perfect snack. It’s easy, it’s delicious, and takes us right back to our childhood days of sitting at the kitchen table with a PB&J and glass of milk.
So, it’s only natural that we’ve created a day to commemorate this classic sandwich in all its glory. April 2nd is National PB&J Day, and we know you’re ready to celebrate. However, for those of you want to go big and bold this year and pay true tribute to this savory snack, we’ve found the only thing better than a classic peanut butter & jelly — some mouthwatering PB&J-inspired desserts.
First up, The PB&J Bar via Bon Appetit Magazine:
You’re excited just looking at the picture aren’t you?
- Nonstick vegetable oil spray
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 cup smooth peanut butter
- 3/4 cup (packed) golden brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup grape jelly or other jelly or jam
- 2/3 cup coarsely chopped salted dry-roasted peanuts
- Preheat oven to 350°F.
- Line 8x8x2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray.
- Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl.
- Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth.
- Add flour mixture; beat on low speed just to blend.
- Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes.
- Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer. Remove dough from freezer; using fingertips, break into grape-sized pieces and scatter over jelly layer. Sprinkle chopped nuts over.
Next, comes a little breakfast for dessert, PB&J style with the Stuffed PB&J French Toast via Ready Set Eat
I mean really, who doesn’t love breakfast for dinner?
- 1/2 cup Egg Beaters Original
- 4 seconds Whipped Topping (about 1-1/2 cups)
- 1/3 cup Concord grape jelly
- 8 slices country white bread
- 1/4 cup Creamy Peanut Butter
- 2 tablespoons Parkay Original Spread-tub
- Whisk together Egg Beaters and whipped topping in large shallow dish; set aside.
- Spread jelly evenly on 4 bread slices. Spread peanut butter evenly on remaining 4 bread slices. Close bread slices to make 4 peanut butter and jelly sandwiches.
- Melt 1 tablespoon Parkay in 12-inch nonstick skillet or large griddle over medium heat. Dip 2 sandwiches, 1 at a time, in Egg Beaters mixture, coating both sides. Place in skillet; cook 2 to 3 minutes on each side or until golden brown. Repeat with remaining Parkay, Egg Beaters mixture and sandwiches. Cut each in half to serve. Top with additional Reddi-wip, if desired.
If you love monkey bread, this one is for you. PB&J Skillet Monkey Bread via Picky Palate
If you don’t have a skillet on hand, you need to go get this one. Monkey bread is dynamite, never mind the addition of peanut butter and jelly!
- 1 can Refrigerated Biscuits, 8 count (I used the Simply line from Pillsbury)
- 1/4 cup butter, melted
- 1/4 cup granulated sugar
- 1/4 cup creamy peanut butter, warmed in microwave until liquid like
- 1/2 cup jelly of choice, warmed in microwave until liquid like
- 4 tablespoons heavy cream
- 1/2 cup powdered sugar
- Preheat oven to 350 degrees F. and spray 9-inch cast iron skillet with non-stick cooking spray.
- Cut each biscuit into fourths. Place melted butter into a large ziplock bag and toss in cut biscuits. Shake around to coat then toss in sugar, mixing to combine. Pour into prepared 9-inch cast iron skillet and drizzle warmed peanut butter and jelly over top. Bake for 18-22 minutes or until cooked through and golden.
- Whisk the heavy cream and powdered sugar until combined then drizzle over warm biscuits. Serve warm.
- Makes 6 servings
(Note: If you go to the Picky Palate’s blog, she gives you step by step pictures in case you’re more of a visual person.)
If you want to go a more traditional and classic baking route, a simple cookie goes a long way. These PB&J Cookies via Inside BruCrew Life are to die for (and super easy to make).
- 1 white cake mix
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chopped Reeses peanut butter cups (9 snack size)
- 1/2 cup chopped dark chocolate raspberry Ghirardelli squares (6 squares)
- Preheat oven to 350*. Mix cake mix, butter, eggs, and vanilla in a mixing bowl for about 2 minutes. Gently stir in the chopped candy pieces. Chill the dough for 20 minutes in the refrigerator before baking.
- Form into 1 to 1 1/2 inch balls and place on a non stick baking sheet. Bake 10-12 minutes. Let cool on baking sheet for 2 minutes then remove to your wax paper lined counter to cool completely. Makes about 30 cookies. Store in a sealed container on the counter.
- Note: Freeze the peanut butter cups and raspberry chocolate before baking. It makes it easier to chop without smashing the candy.
With the warmer weather upon us, we couldn’t leave you without an amazing PB&J Ice Cream recipe via Kleinworth & Co.
What better way to celebrate National PB&J Day than with the perfect bowl of ice cream? And, full disclosure, this is a judgement free zone — so pile your bowl that high!
- 5 frozen bananas
- 1/2 cup creamy peanut butter
- 1/3 cup jelly
- Place peanut butter in the bottom of blender (this helps make sure it’s fully incorporated)
- Add bananas
- Blend on high for several minutes
- Scrape down sides & continue blending until creamy
- Transfer to medium size bowl & fold in jelly/jam being careful to not fully blend it in. You want ribbons of jelly throughout.
- Enjoy immediately for a soft serve ice cream or transfer to air tight container & freeze overnight for firm ice cream.
So, what are you waiting for? Run to the store, grab your ingredients and spend your weekend in a PB&J-inspired food coma.


For me, a New Year heralds Try January. I’m full of good intentions and sometimes I succeed, sometimes I don’t.
Last Saturday afternoon, as usual, I had food on my mind.
The little devil of No Willpower was saying “takeaway, takeaway!” The good fairy of Try January was tapping me saying “don’t give in, don’t give in!” I gave in.
As surely, I told the good fairy, I can still do some justice to Try January?
The answer was yes; thanks to The Indian Place, which sits at the top of Chapel Street in Chorley.
This is a new vegetarian and vegan restaurant (a no-meat Saturday in my Try January) and I’d discovered them via social media. The business began on Chorley’s Farmers’ Market, but the restaurant has only been open a few weeks.
It’s a lovely cosy place, with little wooden tables dotted with candles, chilled lighting and laid-back decor.
The Indian Place Facebook page is full of temptation, and the menu - approved by the Vegetarian Society - is no exception.
I’m reading the menu now as I write, and I’m keen to go back (the good fairy will be pleased) for some of their street food, or maybe a speciality curry such as Ringna No Oro (£6.50) with flame roasted aubergines, Gujarati spices and garlic.
But back to my takeaway (which is, after all, why we’re here).
Hara-bhara kebab (£2.50) are round pakora-sized deep-fried patties, with spinach, peas and potato.
I nibbled them as soon as I got home with a cheese chilli paratha (£2). The four patties were crispy on the outside and the sweetness of the peas shone through.
I loved the paratha, it was like a guilty secret, the cheese oozing over a thin base. Oh my, it was filling! I could have eaten another though.
I kept my main choice quite simple, and opted for Vegetable Toofani (£5) mainly because I’d not heard of it.
I found a chunky mix of vegetables and baby potatoes. The crisp, crunchy, vegetables were pert, and individual flavours shone through. The onions were a delight. The spicy sauce was interesting as it was a dry heat which tingled in the mid palate, and wasn’t at all overpowering.
Pulao Rice (£3.50) jewelled with peas, carrots and sweetcorn, added a freshening balance, and a very good Butter Naan (£1.20) was one of the best I’ve had in a long time.
I hope more people discover this new Indian delight.