San Francisco Restaurant Blog

We’re in the thick of winter, and I’m still thinking about ice cream. Is that a problem?

Luckily, I know it’s not just me who enjoys eating ice cream year round. Many people keep a carton or two stocked in their freezers throughout the year, and I’m definitely no exception to that rule.

I’d like to suggest a few Haagen Dazs ice cream flavors to try out this winter if you haven’t had these yet. There’s nothing like a nice little sweet treat from what happens to be my favorite brand.

One that I’d definitely suggest checking out is the caramelized pear and toasted pecan flavor, which has exactly what it sounds like it’d have inside. The base ice cream is a vanilla, and the mix of these ingredients is simply delicious. If you’re a fan of the fruit itself, you’ll absolutely like this variety.

If you appreciate a minimalist offering, try out the brown sugar flavor. This is part of the company’s “Five” line of products, which offer the five simple ingredients of eggs, milk, sugar, cream, and one other that depends on the type. In this case, I’m going to recommend that you try out brown sugar. In this case, that fifth ingredient is brown sugar and boy is it great.

Lastly, toasted coconut sesame brittle is a newer flavor that you’ll probably need to have a taste for, since not everyone enjoys something with a coconut or sesame flavor. Still, it’s light, sweet, and refreshingly enjoyable.

Bon appetit from here! Try these out, and enjoy them all to the fullest.

When she’s not eating ice cream, Patricia writes about the bankers lamp at http://bankerslamp.org.

Many people, especially the inexperienced, feel very intimidated by the fact that they will be entertaining guests. Like most experiences in life, it becomes easier with time but even then, writing a list when entertaining will make the event so much easier to organise.

Have you ever found yourself in the situation where you have organized a party and found at the end of the evening or the next day, that you have not put all the food items out for the guests? It is something that frequently happens at parties. Hostesses and hosts usually get busy with guests and making sure everyone is happy or they get friends coming into the kitchen to help but who end up chatting and then everything becomes a muddle.

Lists make running your party successfully so much easier.

Firstly, I make a list of all the food I want to serve. Then I re-evaluate the list again and see if there is anything that can be deleted or added according to ease of preparation, too much of the same type of dish, likes, dislikes and color presentation. Lastly I organize the list into what order I want to serve the dishes. This is usually more relevant if you are having a dinner party. The finished list I put on the fridge!

Secondly, I look at what shopping I need and make a list. The shopping list as such could actually be a couple of lists instead of just one. I will most likely make a list for two weeks prior to the event for tinned and frozen goodies. Then a list for cooking for the week prior to the event and then a list for the last minute items that I will buy the day before or on the day.

Thirdly, I make a list for any drink supplies I will need.

If I am having a sit down dinner then I will also have a list of what I intend to put on the table and again, that is so handy if someone wants to help you set up. If you have lists you do not have to rely on your memory for running a successful party. It is so easy to get sidetracked by unexpected events prior to the day or even on the day when not everything goes the way it should.

If you have your list in full view for everyone to see it will make it easier for people to help you on the day. Plan your entertaining with lists and easy, but tasty recipes, and you will be “the hostess with the mostest”.

Copyright (c) 2009 Kaye Dennan

With over 10 years in the catering industry and as a working mum Kaye Dennan has put together an ebook “Easy Budget Meals 4U” so that busy moms can entertain with confidence. Just go to http://easybudgetmeals4U.com for more information and photos. Follow my blog for loads more tips at http://easybudgetmeals4u-blog.com.

Raw Manuka Honey is honey that has been taken out of the hive, and usually extracted from the bee hive frame. Raw means not processed. It has not been heated, and has not been pasteurized for example. Raw honey is not generally pure because it has small amounts of bee pollen, bee propolis, and wax in it. In this state, it will still have its live enzymes and vitamins. They would have been largely destroyed in a process using heat.

Honey sold in big supermarket chains looks different than raw honey. It has previously been heated. This made it less viscous so it would flow through pipes and tubes. It has been put through one or more filtering membranes to remove the so-called impurities. These impurities – pollen, bee wings, propolis, and wax – have nutritional value. The result is better looking honey. But the honey benefits which come from vitamins, enzymes, and other content have been markedly affected.

The honey comes from the Manuka Bush which is native to New Zealand; a small country south-east of Australia. The plant is also known as the Tea Tree and its Latin name is Leptospermum Scoparium. This plant grows in mountainous regions of New Zealand and the harvesting period for manuka honey is only six weeks in each year. This is because the Manuka Bushes flower only for this short time.

Raw Manuka Honey is eaten, as with any honey, by spreading it on bread or other food. The enzymes in raw honey aid digestion. Of course, if the honey is added as a sweetener to a hot drink or used in cooking it will lose its benefits.

The honey can be described as ‘raw’ or as ‘active raw’ honey. In its raw state it has much the same anti-bacterial qualities as other raw honey. Active raw Manuka Honey has a UMF (Unique Manuka Factor). This UMF has been identified and studied academically. The studies conclude that this honey which contains UMF has a big boost in its medicinal value. Only a small proportion of all Manuka Bushes produce the special UMF honey. Honey which has the UMF is rated on a scale going up from from 10+.

The anti-bacterial properties of active Raw Manuka Honey are exceptional. Consequently, it is used in the treatment for infected wounds, burns and abrasions. The active honey seals the skin’s surface by removing the conditions (water) that the bacteria need to survive. The honey has unusually good penetration into skin surfaces. The area can then be bandaged to keep the Raw Manuka Honey on the wound, burn, or abrasion in place.

Because of its special qualities Raw Manuka Honey sells for a high price, especially if it is ‘active’ (rated UMF 10+ above). Raw Manuka Honey has a very distinctive ‘bush’ flavour which is absolutely delicious. To experience this wonderful taste you do not need to buy UMF because the taste of any Raw Manuka Honey is just as good!

Bill Rutherfurd writes about bee products, beekeeping, and apiculture in general. He is developing a bee related company. His current Raw Manuka Honey resource can be found at: http://www.Squidoo.com/rawmanukahoney.

Rice is a cereal which forms the staple food for half the people in the world. It is grown in Thailand, Burma, India, China, Japan, Philippines, Malaysia and parts of America. Rice is sold in three forms, in white grains as polished rice, in reddish brown grain as unpolished rice and in partly cooked grains as parboiled rice.

Unpolished rice is cheaper and more nutritious than polished rice, but its tough bran makes it rather than unpleasant to eat. Parboiled rice is also more nutritious than polished rice, but is not popular with many people because of its strong flavor. Polished rice is the most popular rice as it not only tastes good but it also looks more appetizing than the other rice. In polishing rice, the outer skin or bran which contains vitamins and mineral salts is removed and is sold as animal food. This wastage of valuable nutrients is unavoidable due to the fact that unpolished rice does not keep as well as polished rice because the fat in the germ goes rancid very quickly.

Un-husked rice is called paddy. When paddy is ready for harvesting, its husk is golden in color. These golden heads of paddy are gathered and threshed to remove the paddy grains from the stalks. The paddy is dried in the sun, them milled to remove the husk and finally polished to remove the bran. After polishing, the rice is graded into whole grain or first quality rice and broken rice. Polished rice contains almost all starch which is in small, easily digestible granules and some protein. During cooking, the starch grains absorb water and burst, so that each grain becomes much bigger and fluffier.

Parboiled rice is prepared by soaking the whole paddy in cold water for about 24 hours. The soaked paddy is then steamed for about 10 minutes. The paddy is then dried and milled like the other rice. During the soaking of the paddy, most of the vitamins and mineral salts and some protein are carried by the water into the endosperm where they are absorbed by the starch. During the steaming, the starch grains on the outer part of the endosperm are gelatinized and will seal off the nutrients in the inner part of the endosperm. When parboiled rice is milled, most of the nutrients are retained.

Rice is ground into flour which is used for some cakes and biscuits. Rice flour cannot be used for bread as it does not contain gluten. Dry rice flour used with wheat flour for biscuits improves the texture of the biscuits making them short and crisp. Plain rice flour batters are crisp and remain crisp for quite a long time. Fresh rice flour is used for many local cakes. Rice flour is also used to make noodles which are made in small factories for sale in the local markets.

Daphnie is a food lover who has been involved in food industry for 10 years. She prefer to have the home make cooking style instead of outside food.

You can visit my website at http://www.a1cookrecipes.com

Mineral water in our society is often hailed as a palliative and even curative treasure for the palate and digestive system. You’ve probably heard stories at one point or another about an exotic spring in Turkey or a glacial stream in Switzerland that releases water with magical healing properties that can be surpassed by no medicine. Even if these stories are true and there is in fact a fountain of youth somewhere in the world, what are the chances that you’ll find it in a bottle in your local convenience store? You’ll find out the answer, and more about mineral water below.

Mineral water is essentially defined by the U.S. FDA as water containing at least 250 parts per million total dissolved solids (TDS), and is also water coming from a source tapped at one or more bore holes or springs, originating from a geologically and physically protected underground water source. In general, mineral water is good for you – it helps the immune system function and even helps to alleviate some chronic illnesses.

However, in more cases than you think, bottled mineral water is a misleading way for companies to expand their profits. In fact, according to the NRDC, at least 25% of all bottled mineral water comes from a public source (ie: taps). One example of this is Pepsi-Cola’s Aquafina brand, which it stated in 2007 was just purified tap water in a bottle. This is quite outrageous when you consider how much the U.S. population spent on Aquafina in 2006 – a whopping $2.17 billion.

If you want another reason for switching to tap water, why not consider the health risks? In many cases bottled mineral water can be more detrimental than beneficial. Companies add a vast amount of chemicals into bottled water, and both this and the fact that the bottles that contain the water can emit harmful substances into the water make it a risky choice, especially for those with weaker immune system like the very young, the elderly and those with illnesses.

In addition there is the more global issue of water security. In many countries the seizure of water distribution rights by large companies has taken away the rights of many people to free-flowing water. The privatization of this water has given the companies the ability to buy water from the country and sell to its people for much, much more, in bottles.

Get more information about mineral water and inquire about co-branding opportunities at CeylonMineralWater.com.

Embracing the Vegan lifestyle can bring the most wonderful lifestyle and health benefits. Weight loss, reduced calorie intake, a reduction in bad cholesterol. Not only will health improve but a balanced vegan diet will improve digestion, sleep and boost energy levels.

Here are 6 tips on becoming vegan to help anyone who may want to make the move to veganism but feel overwhelmed by the prospect.

1. Start Gradually

Becoming Vegan is a large step to take. Even if you are already vegetarian, cutting out dairy products as well as meat products needs some thought. You need to maintain a balanced food intake at all times.

A good way is to start gradually. Go vegan one meal a day. Perhaps if it is easier, go vegan for one day each week.

Once this first step has been taken you will feel the benefits and be confident to extend from one day or one meal.

2. Get Ideas from Good Vegan Recipe Books

The idea of creating meals without the use of meat, fish or dairy products is initially very daunting. An investment in a good vegan recipe book or two is worth considering.

They will help you to maintain a balanced diet – an important consideration during the early stages, as well as giving ideas on ingredients and recipes.

3. Drop the Crash Diets. They are Temporary Fixes.

Crash diets do not work. They create a temporary imbalance in the body. It may cause a short term weight loss but all too often your weight returns to the previous level.

A lot of the calorific food high in cholesterol can be found in meat and dairy products. Eating a wide range of fruits, vegetables, nuts, pulses can provide a balanced diet with all the necessary nutrition.

4. Cut out the Vices and Habits

If you are really serious about losing weight for the long term, you need to change your lifestyle.

Why do you drink 4 coffees each morning? What about the chocolate bar “to keep you going”?

You don’t need them. Try a vegan smoothie instead of a coffee. For your elevenses eat a small crunchy apple or two.

5. Track your Weight Loss, Calories and Cholesterol Level

If it’s health you’re after, then you should make a note of your weight and cholesterol level before starting.

Keep a track of your calorie intake, weight and cholesterol level. Combine it in with following good vegan recipes and your weight will drop and your bad cholesterol will reduce.

6. Explore Vegan Alternatives

Raw Veganism has become very popular recently. This is where food is not cooked beyond 118 degrees to ensure the goodness and nutrition is retained in the food.

Have a look at more good tips on becoming Vegan and to get started with colourful easy vegan recipes

About the Author

Christine Delareya is keenly embracing the vegan lifestyle and is already feeling far more energized. She has been surprised how easy it is to cook vegan once you know what to buy and where to get it from.

Here’s a site she recommends which compares diets and features the Raw Vegan diet http://www.compare-a-diet.com/raw-vegan-diet.html

When you go shopping to the supermarket do you have a problem in passing the candy aisle? Perhaps you get stuck at the sticky buns? I do believe that if you keep walking by all these treats you will feel and look a lot healthier.

It is widely believed that eating less pastry and other foods high in saturated fat will help you to maintain,or even in many cases, increase your levels of youth hormones, and that must be a great incentive to all women, maybe even men!

It is also a good idea to eat a handful of nuts, a primo source of monounsaturated fats. Follow the example of many people from the Mediterranean countries, by tossing a small amount of raw nuts on salads and veggies, especially almonds and walnuts.

I like to toss a few slices of avocado into my cheese sandwich, you can also mash the avocado with a little lemon juice, pepper and salt- delicious! Many women wonder if they should eat meat in their diets. Meat is an excellent source of protein. Our bodies use this protein to make amino acids. However, meat tends to be high in saturated fat and this is where the dilemma comes in. It is perfectly alright to eat meat as long as you keep the portions small, and do not eat any fat that surrounds the lean part. Same as for chicken, it is not advisable to eat chicken skin, even although it tastes great from your grill.

You could always add a little pork or steak to a stir- fry, I find that this way I get a little flavor of the meat without going overboard on calories. I would also advise that the best cooking oil is olive oil, preferably virgin olive oil.

Don’t forget the garlic!! Garlic has so many anti-aging benefits and it is also believed to help to thin the blood and therefore helps to lower cholesterol and that alone makes it well worthwhile adding to your stir- fry. You can also add it to spaghetti sauce, soups and stews just to name a few uses for this wonder bulb!

Oh! it is not easy trying to stave off old-age, but it sure is well worth a try.

Ena Clewes is a writer of short stories, magazine articles and ghost writes e books. Ena is an Master gardener, and is an advocate for growing younger with age. You can email Ena at catzy@ymail.com