Oct 3, 2016
TEA TALK: Yogi Inspirations are life’s simple truths, created to awaken a sense of goodness within you. What does your tag say?
Tea has been around for millennia, appearing first in ancient China and gradually becoming popular almost everywhere.
Relatively recently, a fascinating alternative to the traditional cuppa has emerged: Herbal Tea, considered “healthier”, mainly due to its lack of caffeine.
We’re featuring Yogi Herbal Teas, whose collection combines over 100 exotic spices and botanicals from around the world with flavour and health in mind.
Try Yogi Organic Immune Support Tulsi Spice Berry, Roasted Dandelion and Detox Teas.
Oct 3, 2016
Roast Beef
Sweet & Sour Grouper
BBQ Pork Ribs
Roast Chicken
Fried Chicken
Spicy Chicken Wings
BBQ Chicken Wings
Baked Salmon
Chicken Tenders
Chicken Parmesan
Clam Chowder
Mac-n-Cheese
Starches & Veggies
Salad Bar
Oct 3, 2016
Kellogg’s is the best known of the cereal giants, famously of Battle Creek, Michigan, but they’re not content to rest on their laurels. Kellogg’s mission is to “enrich and delight the world through foods and brands that matter, and help fuel the best in everyone everywhere”.
Kellogg’s ambition has moved them out of their comfort zone, adding innovative, delicious, nutritious products to their brand.
Kellogg’s Special K Bars, “What snack dreams are made of”, and Special K Protein Shakes, in many wonderful flavours, are quick and nutritious ways to kick-start your day!
Oct 3, 2016
Summer’s over and our seasonal cuisine will inevitably go through changes, but we’re not giving up our salads!
It’s been recently confirmed that the combination of olive oil and leafy vegetables is what gives the Mediterranean diet its healthy edge, promoting low blood pressure and healthy hearts.
Enter Filippo Berio olive oils and vinegar, imported from Italy, the ideal basis for dressing creativity!
Filippo Berio brings authentic flavour and healthful food value to your table – the perfect feature for year round!
Oct 3, 2016
Wild rice has a delicious, nutty taste and chewy texture and is wonderful paired with vegetables and dried fruits. This versatile wild rice stuffing can be used for squash or sweet potatoes.
Serves: 8 • Total Time: 1 hour
INGREDIENTS
- 4 sweet potatoes, left whole (or butternut or acorn squash, sliced in half lengthwise)
- 1 cup wild rice
- 2 cups vegetable broth
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 1/2 cup pepitas, toasted
- 1/4 cup dried dates, roughly chopped
- Salt and pepper, to taste
DIRECTIONS
- Bake the sweet potatoes whole or butternut squash halves in a 400°F oven until fork tender; about 1 hour.
- Place the wild rice in a fine-mesh strainer and rinse in the sink under cold running water. Drain. Place the rice in a saucepan along with vegetable broth. Bring to a boil over high heat.
Reduce heat to a simmer and cover the saucepan. Cook for 45 minutes. Check the rice. It should be chewy and some of the grains will have burst open. If the grains are not tender cook an additional 10 to 15 minutes. Pour into a strainer to drain off any remaining liquid. Fluff the rice with a fork.
- In a small skillet, cook the onion in the butter until soft and translucent. Add the pepitas and dates and sauté about 3 minutes. Add the finished wild rice and mix together. Season with salt and pepper, to taste.
- Remove butternut squash or sweet potatoes from oven. If you used sweet potatoes, slice each in half lengthwise. Stuff with wild rice mix. Serve.
