For those who might have forgotten, here’s a brief refresher. Queer Eye is a reboot of the 2000s’ über-popular Bravo TV show Queer Eye for the Straight Guy. While the wider concept of the makeover show has stayed somewhat the same, the new iteration is more diverse in terms of its leads and participants. In the first episode of season 1, the new Fab Five explained it best themselves: “The original show was fighting for tolerance. Our fight is for acceptance.” In every episode each of the five leads lends their area of expertise to the person they makeover:

Karamo Brown: Culture and Life Coaching
Tan France: Fashion
Bobby Berk: Design
Jonathan Van Ness: Grooming
Antoni Porowski: Food and Wine

In Defense of Antoni Porowski

Being a culinary outlet, we want to focus our attention on Antoni, the food and nutrition expert on the show. The Montreal native’s cooking talents have been called into question after the first two seasons of the show. The New Yorker’s Helen Rosner and Vulture’s Bowen Yang in particular scorched some of Antoni’s culinary conduct on the show. The latter proclaims that Antoni makes “food a child would make when they’re old enough not to need a sitter.” All the criticism has led many viewers to the conclusion, that the only thing resembling food is, that Antoni must be eye candy. I’ll see myself out…

We’re going to defend Porowski here a little bit. Should he have made guacamole with Greek yogurt? …No. His defense of substituting it for sour cream in the avocado dip did not make it better. People… please do not put sour cream in guacamole! Were his recipes for dressed-up hot dogs, grapefruit avocado salad, or grilled cheese on the cutting edge of the culinary arts? No, no, and no. But is that really what Queer Eye is about? Antoni is on the show so that people think a little bit more about how and what they eat.

Furthermore, Antoni can actually/probably cook. He has mentioned over and over, that he is self-taught and has never proclaimed to be a chef. He has worked in restaurants in several capacities and has functioned as a personal assistant and chef for Ted Allen, the original food and wine guy on Queer Eye. If you are still skeptical, search for him on YouTube and you’ll be overwhelmed with content of him wearing an apron. With season 3 now available for streaming, we thought that we’d do an episode-to-episode breakdown and relay his best recipes for your enjoyment. Where it is unclear how exactly his dishes came together, we fill the blanks with our imagination and expertise as best we can.

Queer Eye Season 3 – Culinary Episode Breakdown

This season, a re-occurring phenomenon is that the participants (called heroes on the show) cook just as well as, if not better than, Antoni. This leads to him sometimes just taking people out for food at trendy Kansas City restaurants.

Episode 1: Cracking Lobster and a Shaved Zucchini Salad

The first hero is a heroine. Jody is a correctional officer and lives with her husband Chris on an idyllic farm 100km north of Kansas City, Missouri. The adorable couple hunt and fish together and mostly sustain themselves off their farm. Here, Antoni is first confronted with the fact that people eat squirrels, but quickly recovers when he sees the marvelous vegetable patch. Later in the episode, Antoni teaches Judy how to properly crack a lobster to middling success. But it is in the bountiful vegetable garden where we get his first recipe idea. Raw, shaved zucchini salad with “soft herbs”. Soft herbs are herbs with a soft stem, such as parsley, coriander, basil, sage, tarragon, dill, or chives.

Ingredients:

1 Zucchini, washed
1 Lemon
Olive oil
Salt
Soft herbs of choice

Method:

1. The aim is to get really thin slices of zucchini. Use a mandolin, a spiral, or a run-of-the-mill vegetable peeler and shave the zucchini. For our British/French readers: courgette.
2. Mix with some olive oil, the juice of half a lemon, and a pinch of salt.
3. Sprinkle with the soft herb of your choice. We recommend a combination of chive and parsley or chive and basil.
4. Enjoy as a side to your summer barbecue or healthy weekday work lunch.

Episode 2: Porchetta and a PSA Concerning Tomatoes

In episode 2 we meet Joey, a program director for a Kansas summer camp with self-diagnosed “Peter Pan Syndrome”. He lives at the campsite year-round and therefore Antoni is teaching him a beautiful camp-style recipe: Porchetta. The episode also features an epilogue, in which Antoni addresses the world of Sarah McLachlan-stye. He pleads with all of us, to keep our tomatoes out of the fridge. Now, if you use your tomatoes within a day or two of your purchase, by all means, keep them on your counter in a shady spot. Any longer than that, or if you buy a ripe tomato, just keep it in the fridge. But let’s get back to the porchetta.

Porchetta is an Italian pork roast. Anatomically it is a pork loin with the pork belly around/attached to it. Rolled and tied together with aromatics, it can be made in the oven or on a spit. Antoni chooses a dry rub of coffee, Aleppo, ancho, brown sugar, and chili powders. He envisions that the camp staff eats this dish in sandwich form and also teaches Joey a little slaw to top it off.

Antoni brings a spit to the camp so that they can roast the pork. If you don’t have that opportunity, there is no shame in making this dish in your oven. We have no proprietary recipes for porchetta and therefore recommend two existing ones. Antoni’s Canadian compatriot Chef Matty Matheson finishes his porchetta with hot oil for a blistered skin effect. YouTube favorite and Jamie Oliver contributor Gennaro Contaldo shows a more traditional preparation. We can teach you the slaw recipe though.

Ingredients:

A quarter of red cabbage, sliced as thinly as possible
2 tablespoons of Mayo
1 small can of chipotle peppers in adobo
bunch of coriander
2 tablespoons of red wine vinegar

Method:

1. Chop the coriander including the stems finely.
2. Mix the cabbage with the coriander, vinegar, mayo, and the juice of the chipotle peppers.
3. Season to taste and voilà, Antoni’s coleslaw.

Episode 3: They won’t give you the recipe, Antoni!

This is one of the episodes, in which Antoni is outmatched by the heroes. Sisters Deborah “Little” and Mary “Shorty” Jones are female African-American barbecue pit masters, a rarity these days in the American South. In their little shack, they sling hundreds of kilos of smoked meats and sausages every day. But the secret to why the customers keep coming back is in their barbecue sauce. Our guy Antoni wants to know what’s inside of it, but the sisters shoot him down what feels like a dozen times – sorry Antoni. He is only mildly annoyed and helps Little and Shorty secure a deal with a bottling plant so that the world can soon try their famous sauce.

If you are in the Kansas City area and want to try some of the best barbecues the South has to offer, visit Jones Bar-B-Q here. If you just need some of that sauce, you can order it on the establishment’s website. Since Friday the sisters have already sold over 11,000 bottles, averaging 1.7 bottles a minute over the weekend. They ask future customers for a 7-10 day grace period for your order to get filled. Unfortunately, the sauce does not ship internationally yet, but the dynamic duo vows to change that shortly.

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Let's talk about the sauce. As of yesterday morning, we sold 11,000 bottles. We averaged 1.7 bottles per minute this weekend. We are feeling so much love and support from all of you. THANK YOU to everyone who ordered a bottle. Your support means so much to us! Now, we're asking for your support in the form of patience. Please allow 7-10 days for your sauce to arrive. To all our friends from around the world asking for our sauce, we hear you! It is one of our goals to start shipping internationally soon. Keep an eye on our page for updates.

A post shared by Jones Bar-B-Q Kansas City (@jonesbbqkc) on Mar 18, 2019 at 2:30pm PDT

Episode 4: No to Cheesy Mash; Yes to Larb

Robert, the hero in this episode is also a great cook. But, to Antoni’s dismay, he uses too much butter and cream to make his food taste good. At DINE we will not stand for the slander of these ingredients. However, we agree that they should be used in moderation. Antoni even agrees during the initial house inspection, that Robert’s cheesy mashed potatoes taste great, and as mentioned in a previous article, give us mash any day of the week. To shake things up our food guru teaches Robert to make Larb. Larb is a meat salad popular in Laos and parts of Thailand and is often eaten as an appetizer within a lettuce wrap. Robert who spent years as a soldier in Korea picks up the dish quite easily and we hope you do the same.

Ingredients:

2/3 cup of fresh lime juice
1/3 cup of fish sauce
1 tablespoon sugar
2 teaspoons Thai roasted chili paste or Sambal Oelek
1/2 cup of chicken stock
500 grams of ground chicken
1 cup of spring onions, thinly sliced
3/4 cup onions, thinly sliced
3 tablespoons of fresh lemongrass, minced
1 tablespoon of Thai chilies, minced
1/2 cup of fresh cilantro leaves, chopped
1/3 cup fresh mint leaves, chopped
1 – 2 heads of big-leafed lettuce (iceberg, Boston, butter…)

Method:

1. In a mixing bowl, combine the lime juice, fish sauce, sugar, and Thai chili. Whisk together and set aside for later.
2. Pour the chicken stock into a large wok or skillet over medium heat, until the broth starts to simmer.
3. Put in your ground chicken, break it up with a spoon, and let simmer until cooked through.
4. Add both types of onion, lemongrass, and chili to your mix and stir until vegetables are tender. Once all the liquid has evaporated take off the heat.
5. Stir in half of the dressing from step 1. Taste, and decide if you need more. Keep adding a tablespoon at a time. Garnish with mint and cilantro.

Episode 5: No More Ramen. More Ramen…

The crew meets Jess in episode 5. Due to her sexuality, Jess had to leave her adoptive parents’ home and fend for herself. There wasn’t much time for a culinary education during that time. She eats mostly packaged ramen – a cheap and flavourful snack. Not that Antoni would know. He claims to never have tasted package ramen in his life – oh please… He instead teaches her to make her version of ramen. We do not claim at this point, that following the Queer Eye recipe has anything to do with the craftsmanship of creating an authentic ramen broth, which often takes many hours, if not days.

Ingredients:

1 pound of ground pork
1 litre of chicken broth
2 tablespoons of sesame oil
1 carrot, halved and thinly sliced lengthwise
a handful of mungo beans
2 tablespoons of chili garlic paste (Sambal Oelek)
3 tablespoons of miso paste
a finger’s worth of ginger
a bunch of spring onion, thinly sliced
a packet of rice or ramen noodles of your choice

Method:

1. In a heavy-bottomed pot, pour in your sesame oil. Once the oil is hot, add the pork and brown till cooked through. Transfer the meat to a separate bowl.
2. If there is still some moisture from the pork left, add the spring onions, carrots, and ginger. If not, add some vegetable oil. Stir until slightly softened. Then, add your miso paste and the chicken broth. Stir until miso is incorporated and let simmer for a few minutes.
3. In a separate pot, cook your noodles according to package instructions (probably not more than 2 minutes).
4. Take your broth off the heat and strain your noodles.
5. Put some noodles in a bowl and pour two ladles of broth over the top. Garnish with some mung beans.

Episode 6: Fish Sticks and the Lost Casserole

Let’s move this along. Rob has been a single father ever since his wife died a year before the arrival of the Fab Five. Confronted with all the household duties, a lot of meals just get made in the microwave. On top of that, his two boys are alleged fussy eaters. Antoni to the rescue! He brings Rob to EJ’s, not to have their delicious brisket, but rather to let the chef teach him how to make a squash casserole. We do not have enough footage to make out what exactly goes into it and refrain from guessing too much. To not traumatize the kids right away, Antoni wants to teach Rob how to make healthy fish sticks. Swap breadcrumbs for crushed macadamia nuts.

Ingredients:

A few fillets of a flaky white fish of your choice (Antoni uses Mahi-mahi, haddock is a good alternative)
3 eggs
1 cup of macadamia nuts
salt
pepper

Method:

1. Cut your fish into finger food-sized pieces
2. Make an egg wash
3. In a food processor, blitz the nuts with a sprinkle of salt and pepper into a coarse powder
4. Heat a skillet with enough vegetable oil to coat the bottom
5. Bathe the fish in an egg and then drench it in the macadamia mixture.
6. Fry your fish nuggets in the skillet until golden brown.

Episode 7: Conquering Your Fear of Brussels Sprouts

Thomas is our penultimate hero this season. The 21-year-old, predominantly, lets his older sister Krissy run the household. That includes the cooking. Thomas mainly knows how to make tater tots and veggie burgers. That’s a start at least. If he dislikes only one food, it is Brussels sprouts, and that is where Chef Antoni comes in. He wants to teach his Padawan, that Brussels sprouts don’t have to smell like flatulence. Core the center and pan-fry them in a cast iron skillet with some sliced shallots until they are brown… delicious. For protein, pan-fry a steak in butter and rosemary. Antoni, next time, please let the steak rest for a few minutes. Since we explained the recipe in its totality, we won’t go into more detail.

Episode 8: Shortbread for a Baby Shower

We are rounding this out with father-to-be Tony. Correction: He is already taking care of his partner’s daughter Kai, but the one we are talking about is his biological first. With only days before the baby arrives, Antoni wants Tony to contribute some baked goods for the baby shower and teaches him a basic shortbread recipe:

Easy rule for shortbread: one part sugar, two parts butter, 3 parts flour. Combine everything in a mixer and once it resembles dough, roll it tightly into a cylinder with the help of some plastic wrap. Preheat your oven to 375°F (190°C). Cut your dough sausage into one-inch rounds. Then, once the oven reaches temperature, bake on the middle rack for about 15-20 minutes. The color you are looking for is a pale golden brown.

This concludes our Queer Eye culinary breakdown of season 3. Tell us on Facebook and Twitter how your Antoni-inspired recipes turned out. We are looking forward to hearing from you.

The post Feast Your Eyes: Volume II – Antoni’s Recipes in Queer Eye Season 3 appeared first on Food Health & Parenting Tips.

Some clarifications upfront: I mean no disrespect to any city listed here. Especially in the Western Conference, the roster of food cities is immensely stacked. I have racked my brain and reshuffled this list over and over. In the end, I can stand behind my choices. The Eastern Conference list, that comes out later this week might not be as tough. The best-of-7 NBA playoff series are played in a 2-2-1-1-1 format. This means that every team plays at least two road games. If you travel along with your team, you should know where and what to eat in a foreign city, for a couple of days. I am happy to provide this service for you.

8. Oklahoma City

The home of the Oklahoma City Thunder comes in last on our Western Conference food city ranking. But even in the last position, it is an up-and-coming culinary destination. Over the past couple of years, you would have periodically stumbled across an article proclaiming that OKC’s coolness factor is vastly improving and that it could become “the Portlandia of the Great Plains.” They are just not all the way there yet. Food trucks now exist in every city, and millennial transplants looking for opportunities and cheaper housing will find plenty of it in Oklahoma City.

Basketball players and writers often dine at Mahogany Steakhouse. The large downtown eatery is reportedly a favorite of frenemies Kevin Durant and Russell Westbrook. For a more nuanced fine dining experience visit Cheever’s Cafe, an Oklahoma institution. Also if you’re in OKC, you have to get the regionally popular onion burger. The onion burger is an invention of the depression era when burger joints stretched the meat by adding onion to the patty – incredibly delicious.

7. Salt Lake City

Utah’s high-elevation capital has been the home of the Jazz since the late 1970s. Salt Lake City, primarily know throughout the world for the 2002 Winter Olympics, similarly to OKC has an up-and-coming food scene. Additionally, it is a really young city. Almost 40% of the city’s population is under the age of 25. That is 10% higher than the national average. The steady growth of Latin American residents (20% in SLC) in Utah has really upped the state’s food scene. Salt Lake City’s Red Iguana, for example, is a must-visit Mexican spot for every foodie, sports personality, or musician with a gig in town.

Asking around town, people will tell you how great Current Fish and Oyster is. I am usually not the biggest fan of seafood restaurants in landlocked places, but this one is worth a visit. Since it is still pretty cold in Utah even in April, I’d recommend somewhat comfier fare. Ruth’s Diner has been around since the 1930s and will satisfy your diner cravings.

6. San Antonio

You really need to know where to eat in San Antonio, because there’s a good chance your team has or will play them at some point in the playoffs. The San Antonio Spurs haven’t missed the playoffs since 1998 – an NBA record. Some say that they share the record with the Philadelphia 76ers who also appeared in 22 consecutive playoffs between 1950 and 1971, but for over half of those, they were called the Syracuse Nationals. But let’s get back to the San Antonio food scene. This was a hard one to adjudicate. San Antonio could just as well have been fourth in this ranking. Seeds 4-6 are all very close together. The Wall Street Journal last fall, for example, called San Antonio the best under-the-radar culinary destination in America. It somehow doesn’t get the credit it deserves, because it isn’t even the best food destination in the state of Texas. Austin and Houston, the latter of which will figure later in this list, have become culinary destinations with global acclaim.

But don’t sleep on San Antonio. Once known for its excellent Mexican, Tex-Mex and barbecue eateries, it has become a food city known for its farm-to-table philosophy. This is largely due to a change in agriculture policy. The San Antonio city council voted in 2016 to allow restaurants to buy fresh produce from urban gardeners. Before, they were limited to larger, rural farming operations. Now the produce can grow in your restaurant’s neighborhood. Great ambassadors for this new wave are Supper, a vegetable-first Texan eatery, and Cured, which focuses on making the best charcuterie in the state. For Mexican food, La Gloria, Rosario’s, La Fogata, and La Fonda on Main are staples.

5. Denver

The Nuggets were one of the fun surprises of the 2018-2019 regular season. The food scene in the Mile-High City is also a nice surprise. For years, Denver was mainly known as a beer and then a cannabis town. But today, people come to Denver for the food as well. The city has come to be known as the “Land of New American Everything”. A pioneer town for intoxicating substances has turned into a place where one can eat incredibly well across many cuisines, but there’s almost none of the stuffiness found in great dining cities like New York and Los Angeles.

Especially the River North Art District, colloquially known as RiNo, has found wide acclaim among Denver’s hip crowd. The former industrial neighborhood sports eateries, bars, and music venues for everybody’s taste. The Denver Highlands has undergone a similar transformation in the last decade. Lower Downtown, or LoDo for short, however, features the classic local temples of gastronomy that put Denver on the map. Places like Osteria Marco or the James Beard-awarded Mercantile Dining & Provisions are well worth a visit. In the mood for splurging? Try getting a table at the Buckhorn Exchange. The steakhouse is Denver’s oldest restaurant (established 1893) and proudly features the local delicacy of Rocky Mountain Oysters.

4. Portland

The City of Roses is what most of these other places want to be: effortlessly cool. The basketball team’s name, the Portland Trailblazers, is a perfectly serviceable definition of the spirit of the entire city. The unofficial hipster capital of America has maybe rightfully been ridiculed in popular culture – most famously of course in Carrie Brownstein and Fred Armisen’s Portlandia. But as the latter, himself a former resident of Portland, would agree, their portrayal of the city comes from a place of profound love and respect.

The natural bounty of the Willamette Valley, somewhat unblemished by pollution, gives chefs access to some of the best products on the continent. One of the most famous restaurants in Portland is Andy Ricker’s Pok Pok. Many have called it the best Thai restaurant outside of Thailand. But Ricker is not alone. Naomi Pomeroy’s turned her supper club Beast, into one of the most iconic restaurants in Portland. She is also one of DINE’s favorite cookbook writers. Tonight Show bandleader, and known foodie, Questlove named Nodoguro one of his favorite places to eat in the world. And DINE’s Executive Editor, Adam Waxman swears by Le Pigeon, a French-inspired eatery with a communal feel. Now, all these places require a certain budget. But you should find good food on practically any corner.

3. Houston

On any other list, Houston would have probably garnered top honors. But this selection of cities is so stacked that the home of the Rockets only gets bronze. GQ critic Brett Martin isn’t the only one who thinks that Houston might be America’s best food city. Momofuku founder and chef David Chang voiced similar sentiments on an episode of his hugely successful Netflix show Ugly Delicious. For a long time, Houston wasn’t known for its food scene. People visited to see the NASA headquarters or maybe for business with one of the big oil companies. The definition of fun was an afternoon at the Galleria, the 7th-largest mall in North America.

But a lot has changed. Houston is probably the most diverse city in Texas, with a large contingent of Vietnamese-Americans. Vietnamese immigrants settled in Houston because the climate and location reminded them of the river deltas in their homeland. Their presence kicked off one of the best fusion cuisines out there: Viet-Cajun. A good place to experience this strange, but incredibly delicious cuisine is Crawfish & Noodles, a favorite of Houston’s own James Beard-awarded Chris Shepherd. Barbecue, like in the rest of Texas, is a religion on its own. The Pit Room, Burns Original BBQ, or Gatlin’s BBQ are all wonderful options to satisfy your cravings of brisket, links, and ribs.

2. San Francisco

What could we possibly add to the canon of praise around the San Francisco food scene? Well, before all that, we want to apologize to Oakland. San Francisco doesn’t officially have a basketball team at the moment. The Golden State Warriors play at Oracle Arena in Oakland until the end of their playoff run. Before next season, they’ll move back across the bay, after almost half a century in Oakland, to the brand new Chase Center in the Mission Bay neighborhood of San Francisco. Many traveling basketball fans already stay in San Francisco and that is why we want to highlight places in the Golden Gate City.

Some of you might be aggravated, that we didn’t put San Francisco in the number one spot here, and I actually can’t argue with you. The number one and two cities in terms of quality and variety are interchangeable. San Francisco held the status of best food city in America for so long, I felt fine with demoting it to second place here. It is still the city with the most restaurants per capita. It still gets some of the best ingredients on the planet from its proverbial backyard. What’s not to love? I’ll just list a few classic places you should really go to, but you’ll find your own favorite upon your next visit. Zuni Café has been a hot spot of American dining since the late 1970s – no dining education is complete without going at least once. La Taqueria popularized the now famous mission-style burrito – you don’t want to miss this. Looking for a big piece of tender meat, head on over to House of Prime Rib, where they perfected the art since the 1940s. There is terrific food for any budget. The Warriors are probably making the finals, so plan a trip.

1. Los Angeles

Since the beginning of the 2018/2019 NBA regular season, I was quite sure that LA was going to play a role in this list. I thought the Los Angeles Lakers, with newly acquired star Lebron James, would surely make the playoffs. But no, the little brother, LA Clippers, is heading to the postseason instead. You can accuse me of making a “basic” choice by putting the City of Angels into first place, but I stand by my conviction. Los Angeles has slowly but surely become America’s most exciting food city. Even hard-nosed East Coast chefs, who were hesitant to open Los Angeles eateries have come around to love the availability of fresh produce.

Los Angeles is more of a federation of smaller cities than a classic city. Some of the best food is found in Koreatown, Culver City or Santa Monica. Lately, chefs have also been courting Downtown real estate. David Chang’s Majordomo opened there last year and Middle Eastern eatery Bavel followed soon thereafter. You either eat where you stay, or you’ll have to drive/Uber/Lyft around town. Find yourself a guide of the best taco trucks – you can’t leave LA without having this perfect street food at least twice. Kobawoo House and Seongbukdong serve terrific renditions of traditional Korean food, while Park’s BBQ is arguably the top destination for tabletop barbecue. Whatever you desire, you’ll find it in LA.

Read more:

• Take Me Out to the Ball Game: What to Eat at Every MLB Ballpark – Part 1
• Take Me Out to the Ball Game: What to Eat at Every MLB Ballpark – Part 2
• Take Me Out to the Ball Game: What to Eat at Every MLB Ballpark – Part 3

The post The Best NBA Food Cities: Western Conference Playoffs appeared first on Food Health & Parenting Tips.

Coffee consumption is at its highest in human history.

According to a poll conducted by Reuters last year, 64% of all respondents admitted to having at least one cup of coffee a day. While Finland remains the country with the highest coffee consumption per capita, America consumes the most coffee overall by far. The average US citizen spends over a thousand dollars a year of coffee.

One cup, six cups or no cups at all?

Both studies on the effectiveness of coffee consumption hail from Australia. But that is where the similarities end.

One study conducted by Monash University in Melbourne focuses on the minimal amount necessary for a boost in focus and productivity.

The other study by researchers at the University of South Australia aims to find the upper limit where drinking coffee could have an adverse impact on a consumer’s health. Let’s start with the Monash study.

Researchers at Monash and the University of Toronto found that mere exposure to coffee, visually or by smell, without actually drinking it, and relative to exposure to tea, may be enough to increase heart rates, increase felt-arousal, and give someone the energy to focus more on immediate pressing tasks, thereby reducing procrastination. These effects were found in test subjects from America, Canada and Australia. With participants from China, Korea and Japan there was no difference between focusing on coffee or tea.

What May Help Your Brain, Could Harm Your Heart

Eugene Chan, one of the leaders of the study, points out, however, that this doesn’t mean you can completely think away your costly coffee chain habit. “The effects that we find are short-term and definitely smaller in intensity than actually drinking coffee,” he later adds. “You can’t get the buzz to last all day from seeing just a picture of it once.” While some of you might want to try scrolling through Google Images of coffee to see what it does for you, most people will be interested in the results of the second study.

The team at the University of South Australia was quite frank about the objective of their research, entitling their paper: Coffee: How many cups are too much to drink a day?

The researchers found that drinking more than six cups of coffee a day can increase your risk of heart disease by over 20%.

With cardiovascular diseases being a leading cause of death around the world, any preventative measure should be taken. Limiting your caffeine intake could be a start. The study is hailed as the first of its kind placing a clear upper limit on daily coffee consumption.

Read more:

• How to Actually Drink Enough Water Each Day
• Curing Your Nausea, And Other Unusual Health Benefits of Ginger
• Intermittent Fasting FAQ: A Doctor Gives Answers

The post How Much Coffee Is Actually Effective? appeared first on Food Health & Parenting Tips.

Let’s first get on the same page about what Intermittent Fasting (IF) is. In IF a person switches between strict periods of fasting and non-fasting. You could make the case that IF has roots in religious practice. Most prominently in Islam with Ramadan, but also in Hinduism, Judaism and certain types of Christian communities, fasting is an observed practice. In the popular practice of IF there are different approaches to fasting:

• Alternate Day Fasting (ADF): ADF is the strictest form of Intermittent Fasting. You would typically fast for 24 hours and then eat for 24 hours. A fast day is usually defined as a day where your calorie intake is below 600.
• 5:2 Fasting: The 5:2 version of ADF is a bit more forgiving. One would fast two days of the week and eat regularly on the other five days.
• Time-restricted Feeding (TRF): TRF is an umbrella term for time restrictions during every day, where one either fasts or eats. The most popular split is 8:16 (16-hour fast and 8 hours of eating). The strictest version goes up to a 20:4 split.

This should be enough of an introduction in order to follow along with our interview. Let’s talk to Dr. A.

Interview with Dr. A.

Dr. A., thank you for talking to us and answering our burning questions. Let’s get started. Intermittent Fasting seems to capture the public consciousness. Is it, however, just another dieting fad?

Thank you, I’m delighted to be here. Now, I believe that Intermittent Fasting is actually not a typical weight-loss diet at all.

Could you elaborate on that?

It’s a lifestyle. It is true that it has become a mainstream trend lately, but IF is not a new invention. North American naturopaths have been singing the praises of fasting for a long time. I have patients who have been living and eating with the constraints of Intermittent Fasting for over three decades. We are genetically programmed to feel hungry at times. While we might get irritated by the feeling, it affords the body necessary relaxation time where it is not concerned with digestion.

Why does it need to relax?

During a fasting period, the body goes through a process called autophagy. During autophagy, our bodies recycle unnecessary and dysfunctional parts in our cells. Think of it this way. After approximately 12 hours of fasting, a maintenance team works its way through the body and doesn’t just discard waste from our system, but recycles and reuses it. It’s basically a built-in detoxing mechanism. [For more information check out this video]

Trials on mice show that regular fasting can have positive effects on one’s all-around health. Can these results just be assigned to the human body?

There are already a number of human trials that show positive effects. They track with results I’ve seen with some of the patients in my clinic as well. I can name you a few examples: It can mitigate certain asthma symptoms, improve cardiovascular conditions, and treat digestion issues. Furthermore, there is currently an ongoing trial that tries to prove that Intermittent Fasting can treat and possibly heal adult-onset diabetes. All goes back to the effect of giving the pancreas time to relax and regenerate.

You’ve listed a number of conditions that could be treated with Intermittent Fasting. However, you haven’t mentioned it as a way for many people to lose weight. Intentionally?

Well, yes and no. I won’t sit here and say that you can’t lose weight with IF. Fasting fuels the burning of fat in the body, especially abdominal fat. But, as aforementioned, it is not a classic weight-loss diet. I have disappointed patients sometimes telling me that they’ve gained weight from Intermittent Fasting. Colloquially IF adopters propagate that you can eat whatever you want during the periods of non-fasting. That is absolutely wrong.

If you eat from beginning to end of your “eating window” with no care for what you’re eating, you are probably overeating. Another issue could be that you are not eating enough. If you don’t eat enough during your window, you could end up binge-eating another day. Also what you’re eating is important to consider. It is true that you don’t have to nickel-and-dime your calorie intake with IF, but make sure to eat enough protein and not too much sugar. Protein prevents the body from feeling hungry all the time. Too much sugar will heighten your insulin levels. This signals to the body that it should store fat. In conclusion: If you’d like to lose some weight, still adopt a healthy diet and exercise. The fasting will only help you out to a certain extent.

I’ve adopted somewhat of an Intermittent Fasting diet, albeit by accident. I tend to skip breakfast. But then I keep hearing that breakfast is the most important meal of the day… thoughts?

Without trying to insult anyone, I must say that “breakfast is the most important meal” is a bit of an old wives’ tale. It is not grounded on any scientific basis. What is a fact, however, is that many people do not have an appetite in the morning, but still force themselves to eat breakfast. To those people, I’d like to say: If you don’t want to eat breakfast, forget it, it is an overrated meal. The objective truth from a nutritional point of view is that people who fast in the morning tend to be more awake and have a clearer head. This goes back to the body not having to digest already, first thing in the morning. I also want to make clear that this is for an adult’s diet. Kids eat what you want! Please don’t starve your kids.

I know you suggest two or three meals a day. I’ve read other nutritional studies that recommend 5 to 8 small meals throughout the day…

I will cut you off there. That practice has been overhauled for a few years now. Especially when coupled with Intermittent Fasting. I prefer the 8:16 version of IF because it’s more conducive to an average lifestyle. If you eat eight small meals in eight hours, your body will be on full tilt digestion mode all throughout the day. A large majority of nutritional experts agree that two to three meals per day are ideal.

Is there a limit to how long somebody should/can have an IF lifestyle?

As I have told you in the beginning. Intermittent Fasting is not a get-thin-quick diet. As a lifestyle, paired with a healthy diet and regular exercise, you can practice it as long as you want.

Read more: 

• The Mediterranean Diet – Overhyped or Underrated?
• How To Incorporate Plant-Based Protein Into Your Diet
• Keto Diet Breakfast Ideas

The post Intermittent Fasting FAQ: A Doctor Gives Answers appeared first on Food Health & Parenting Tips.

You can call me a traitor. You can call me a hypocrite. But millennial parents are challenging restaurants to rethink their relationship with the youngest customers. This might be historical revisionism, but as far as I can remember I never liked the kid’s menu. I wanted to eat what the grown ups were eating. The infantile names restaurants gave their boring kid’s menu items were an even greater deterrent. We didn’t go out often when I was a kid, but when we went, I wanted more choice than the three or four standards on offer.

Cheap Eats for the Offspring

One of the major problems that make me think we will witness the demise of the kid’s menu is what ends up on the plate. A study from the University of Heidelberg in Germany came to the conclusion that 80% of items on kid’s menus are a health concern. This isn’t necessarily a surprise. If you’ve quickly looked over a kid’s menu recently, you would know that it often features pork or chicken without information on where it was sourced. It seems like restaurants wander the frozen food aisle for what they perceive to be children’s favourites and throw them in the deep fryer.

The fish sticks, chicken nuggets, burgers or pizza are then served with fries or noodles. For a vegetarian option most menus don’t accommodate beyond Pasta Alfredo, cheese pizza, or mac and cheese. Vegetables do not seem to be on a chef’s mind when creating a kid’s menu. Too much fat and too much sugar are routine, whole wheat or organic additions represent a rarity. The only visible development in the last few years has been the implementation of alternatives for sufferers of common allergies.

Missed Chances

The lack of creativity in kid’s menus might stem from a belief among chefs and owners that kids don’t have to be cared for in the restaurant. I have heard from a number of friends working in the hospitality industry that children take seat away from better-paying adult customers, or what they call “real guests”. I think this is the wrong approach to take. You want to groom the new generation of restaurant goers. Why not excite them with the food and a little fanfare? Being in a family-friendly restaurant these days, is just like being everywhere else. Kids just staring into their phones, iPads or other screens.

With a few ingenious ideas restaurants could vastly improve the experience children are having. How about a weekly changing kid’s menu with interesting child-friendly dishes? Why not serve the children’s plates under a cloche to create a little magic? Guys, I am not charging you for these… One of my favourite childhood travel memories was visiting the cockpit and chatting to the pilots for 30 seconds. I am aware that this is now impossible in a post-9/11 world, but you could apply the same principle to the kitchen. If your restaurant layout allows it, create a safe way to bring kids into the kitchen. Otherwise, have the chef come out and talk to the kids – create some excitement!

… Or Just Get Rid of It

I, however, have argued that you could just do away with kid’s menus altogether. This is not a novel concept at all. Having grown up in Switzerland, and going to Mediterranean countries for holidays, this is already a reality. If you see a kid’s menu in Italy, Spain, Greece, or Morocco, it is probably for tourists. Local children just eat smaller portions of whatever their parents choose. There are, of course, limitations when it comes to whole fish on the bone or an entire rotisserie chicken, but it does work out in most cases.

Another reason that kid’s menus are headed for the door is the prevalence of small-plate dining. Now, this could turn out to be a fad, but the trend of getting a few small dishes instead of the classic entree, main, dessert, has stuck around for a while. When kids are part of your party, just order a few more plates.

In closing: Treat children like your other guests. Kids are conditioned to prefer/dislike certain foods if they get fed the same stuff over and over. If you, as a restaurateur or chef, want family customers around, show a little more care. I know you have to accept this through gritted teeth, but studies project that Western millennials are going to overtake baby boomers as the largest generation this year. If you don’t cater to our needs or sensibilities, we might just go to other places where they do.

My millennial sisters and brothers, I am now only talking to you. As an apology for my pile-on about what our generation is allegedly destroying, I leave you with this gift:

Read more: 

• Vegan Dinner Ideas for Kids
• Family Friendly Travel in Japan
• Things to do in Toronto With Kids

The post Why Most Kid’s Menus Won’t Survive the Generation of Millennial Parents appeared first on Food Health & Parenting Tips.

We’ve already established, that I am a noodle guy. Shape, topping, cuisine… doesn’t matter, I just love me some carbs. I feel like I was conditioned as a child to love spaghetti. It’s long and fun, and sauce tends to stick to it quite well. Sunday night was Spaghetti Night in my house and I was looking forward to it every week. Once you grow up, you discover, some might say, more interesting shape of pasta. For Aglio, Olio e Peperoncino however, I stay faithful to spaghetti. Aglio, olio e peperoncino is Italian for garlic, oil and red Italian chili pepper. As advertised, that is pretty much everything you need. Get some parsley and parmigiano and we are rolling.

Spaghetti Aglio, Olio e Peperoncino

Look, there are different ways of doing this. You can use dried pepper flakes instead of fresh chili. You can carefully slice your garlic and chili or add toasted breadcrumbs. But I promised to get you out of the kitchen as quickly as possible. Also don’t be alarmed by the quantities of olive oil we are using. It is one of only three ingredients. Also try to use your better olive oil. If you can’t find peperoncino, I’ve substituted it for fresh jalapeño or serrano peppers in the past. Do not use Thai chili!!!

Ingredients: 

1 pound/box of spaghetti
6 cloves of garlic
2 fresh peperoncino peppers (jalapeño or serrano if not available)
2/3 cup of good olive oil
1 cup of parmesan
1 cup of parsley, chopped

Method:

1. Put a large pot of water on the stove and salt heavily (should remind you of the ocean water) once it boils. Cook your spaghetti 2 minutes less than the package instructions – al dente
2. Peel the garlic, chop off the ends of the peppers and cut them into large chunks. Put both ingredients into a food processor and pulse a few times. You’re looking for a minced texture.
3. In a large deep pan heat up your olive oil over medium-high until it shimmers. Add the garlic and peppers and cook for 2-3 minutes. Turn off the heat.
4. Once your noodles are cooked, drag them into the deep pan directly with a pair of tongs. The starchy water that you drag into your sauce will help lighten and season it a bit. Add the chopped parsley and toss well.
5. Serve with a sprinkle of parmesan.

Read more:

• Meatless Monday Recipe: Sesame Soba Noodles
• Meatless Monday Recipe: Sabich

The post Meatless Monday Recipe: Spaghetti Aglio, Olio e Peperoncino appeared first on Food Health & Parenting Tips.

The Sabich is exactly the type of vegetarian sandwich that won’t let you long for any animal protein. A pita, filled to the brim with deep-fried eggplant, hummus, tahini, Israeli salad, cabbage, hard-boiled eggs and amba. If you don’t know what some of these things are, don’t worry, I’ll get to it in a minute. First however, I’d like to delve into the dish’s history a little bit.

A Rich History and An Unclear Etymology

The etymology of Sabich is not entirely clear. I was always under the impression that it was an acronym, a common occurrence in modern Hebrew, of the most important ingredients of the sandwich:

SA-lad (Israeli salad)
B(e)I-tzah (egg)
CH-azil (eggplant)

I later learned that although creative, this was incorrect. The dish first entered the public consciousness in Israel, with the arrival of Iraqi Jews in the 1940s and 1950s. In Iraq, Jewish families would eat Sabich for breakfast on Saturdays, the Jewish sabbath (Shabbat). Since Jews are not allowed to cook on their day of rest, the Sabich was an easy and nutritious way to start the day. All the ingredients could be prepared a day in advance. It is therefore widely believed, that the word Sabich, remember a breakfast food, comes from the Arabic word Sabach (صباح), which translates to morning. Others believe that the food is named for the first food stall owner in Israel selling Sabich – Sabich Tsvi Halabi.

Amba and Eggplant

The only other mystery we should clear up before starting with the recipe is the question of the condiments. While hummus and tahini are fairly common these days, amba might be unfamiliar to most. Amba is a pickled mango condiment, reminiscent of savoury South Asian chutneys. If you are unable to get your hands on amba, you can either use your mango chutney of choice, or get a mango chutney and blitz in your food processor with some Israeli pickles. A lot of people also add a drizzle of schug, a yemenite hot sauce that comes in green and red varieties, to their Sabich.

Even though there is so much going on in this sandwich, the eggplant is the star of the Sabich. Traditionally deep-fried, I can understand that for your Meatless Monday you’d like to eat as healthy as possible. Therefore, I’ve also included an oven-roasted eggplant alternative. There are, however, some key differences in prepping the eggplant. We’re often told, that we should heavily salt the eggplant for at least half an hour to extract some of the moisture and bitterness within. While I would still recommend that for the oven-roasted method (don’t forget to wash off the salt before actually roasting!), it is unnecessary if you are deep-frying.

Ingredients (for 4 people)

2 large eggplants
4 plum tomatoes or alternatively 400 grams of cherry/grape tomatoes
1 large cucumber
1/4 of a red cabbage
4 eggs
1/4 cup of flat-leaf parsley
2 tablespoons of white wine vinegar
1 cup of tahini paste
4 lemons
1 can of Israeli pickles
4-8 fresh pita breads
tub of store-bought hummus or follow my recipe for homemade hummus below
vegetable oil for frying
olive oil
kosher salt
cumin
amba or mango chutney
red or green schug (optional)
4 tablespoons of za’atar (for the oven-roasted method)
4 cloves of garlic (for the oven-roasted method)

Method:

1. The first thing you need to do is decide, how you want your eggplant prepared. Deep-fried method: If you deep-fry, it is your choice how you want to cut your eggplant. If you are somebody who likes to layer a sandwich neatly, I’d recommend cutting it into even rounds (a quarter inch thick). If you are more prone to stuff the pita, I find quartering the eggplant length-wise and then cutting across (quarter inch thick), creating quarter pieces, quite satisfying. Oven-roasted method: Preheat your oven to 220°C (450°F). In the meantime cut your eggplant into quarter-inch thick rounds and salt them heavily. While the eggplant is dehydrating for half an hour, mix together a cup of olive oil, the za’atar and 4 cloves of crushed garlic. Wash off the salt from the eggplant, dry with paper towel, and line up the rounds on a wire rack inside of a rimmed baking sheet. Brush both sides of the eggplant rounds with the olive oil mixture. Roast for 40 minutes. You might need to do this in two batches. In this recipe jump step 6.
2. Dice your tomatoes and cucumber, and toss with olive oil, salt and lemon juice to taste (juice of about half a lemon). Set aside.
3. Combine half a cup of tahini paste, the juice of two lemons, cumin, salt, and some cold water (start with 4 tablespoons) in a bowl. Mix until it becomes the consistency of thin yogurt. If it is too thick, keep adding water – a tablespoon at a time. Season to taste with more salt or lemon juice. Set aside.
4. Slice your cabbage thinly, and toss it with some olive oil and the white wine vinegar. Set aside.
5. Boil the eggs for 12 minutes. Transfer to a bowl with ice water and let them cool off.
6. Let’s get to frying. Heat about a quarter inch of vegetable oil (I use canola) in a large skillet. When the oil gets shimmery you should be ready. Lower the eggplant into the oil in batches – don’t crowd the skillet. Lower the heat if the oil starts to smoke at any point. The eggplant should only take about 4 minutes at a time. Rotate once after 2 minutes. Once a batch is done, transfer into a bowl and hit it with a pinch of salt. Then transfer to a paper towel-lined plate or baking sheet. Once the eggplant has cooled down a bit, toss back into a bowl, add a splash of olive oil and a half cup of minced parsley. Mix thoroughly.
7. We are ready to assemble. The following is only a suggestion, so do as you please. If your pita is dry or frozen, here’s a quick tip: microwave one pita at a time for 10-20 sec. Then toast for one minute. Tear open the pita at the top, creating enough space to fill the whole pocket. Schmear about 2 tablespoons of hummus into the pocket in an even layer. Fill the rest with some pieces of eggplant, a spoonful of Israeli salad, some cabbage, 3-4 slices of egg, and some pickles. Drizzle generously with tahini and amba. ENJOY!

Quick Recipe for Homemade Hummus:

Ingredients:

400 gram can of chickpeas
4 tablespoons of lemon juice
2 tablespoons of tahini paste
8 tablespoons of water
4 tablespoons of olive oil
2 teaspoons of cumin
2 teaspoons of paprika
a pinch of salt

Method:

1. Drain the can of chickpeas and rinse the beautiful legumes.
2. Add all the ingredients except paprika into a food processor and pulse until a smooth consistency is achieved. If the mixture is too thick, add more olive oil.
3. Season to taste with paprika and more salt, if needed.

Read more:

• Meatless Monday Recipe: Sesame Soba Noodles
• This Slow Cooker Ratatouille Will Blow Your Mind
• Latkes in the Sky with Diamonds

The post Meatless Monday Recipe: Sabich appeared first on Food Health & Parenting Tips.

It all started with a program in Ghana. By spending a year there on their own Jonah and David had built a network of contacts turned partners on the ground who helped them build their first program. The initial curriculum was designed to break down misconceptions of Africa and to critique international development and voluntourism.

Today, Operation Groundswell runs dozens of programs all over the world. They range from exploring the intricacies of gender and religion in India, to understanding the paradox of malnutrition in lush Guatemala or getting a farm-to-table culinary education in Thailand. The aim is not to overwhelm the local population. On-location partners build the curriculum and determine what is possible, helpful, and appropriate.

“You Are Not Going to Save Africa in the Next Few Weeks”

The goal of collective action also applies to the participants. They experience the trips as a close-knit group of 8-14 people which allows for a blend of intimacy, flexibility, and challenge. The size of the group is also more manageable for the host community and allows access to places larger groups can’t reach. The constant exchange between participants has the effect that the group doesn’t only learn from the experiences but from each other as well. An idea borrowed from the classroom, but applied to life on the road.

Every group spends the first few days in their new surrounding getting acclimated. “It is important for everybody to understand where they are, what challenges they might encounter and who the people of this place are” explains Eyal Rosenblum, who serves as the Executive Director for the organization since 2012. “We also have to contextualize what our goals and limitations are… We have enthusiastic participants who come to us to save Africa. We have to tell them: You are not going to save Africa in the next few weeks.”

Not Available at the Click of a Button

A special wrinkle most travelers these days aren’t used to: You can’t book any of this at the click of a button. Every potential participant has to apply for their preferred program. After that, an Operation Groundswell staff member, volunteer or alumn interviews each applicant for their suitability to the chosen program.

Originally, the non-profit only ran 40-day trips but now offers shorter-term options that are affordable to a wider segment of the population. “Cost was always a concern” Rosenblum tells me, “we didn’t want interested participants to get priced out”. Early on, the organization worked to establish a fund to support participants that could not afford the full program fee. Furthermore, participants are encouraged to raise part of the fees themselves. Even the traveller’s ecological footprint is addressed, since part of the overall fee is used to offset the carbon emissions of flights to and from the programs.

Public Consciousness or Victim of Their Own Success

A lot can change in a decade. A rigorous review process filters out programs that are not current or attractive anymore. But mostly, according to Rosenblum “the participants have changed”. The omnipresence of social media has at times the potential to disturb the group dynamics Operation Groundswell works hard to establish in its programs. “It has pros and cons. We want our travelers to share their adventures with their friends and the world.  But we also don’t want them to experience the program through a lens on their phone.”

Ethical traveling has grown in the public consciousness in the last few years. Having not seen a lot of return business I ask Rosenblum, if Operation Groundswell is becoming a victim of their own success? “We do think that we give our participants the tools to plan their own ethical travels themselves” he answers with a hint of pride rather than bitterness over lost revenue.

New Avenues Going Forward

Going forward, according to Rosenblum, Operation Groundswell is chartering new territories – literally and figuratively: “We’d like to offer more long-term programs and curricula that can get you credit in a university program. We are currently looking for institutional partners within academia and faith-based organizations who would like to build that with us.”

Read More:

• In Conversation with Vittorio Giordano of Urbani Truffles
• Coffee Sommelier Experience at Buna, The Soul of Coffee

The post Operation Groundswell: Shaping a New Generation of Travelers appeared first on Food Health & Parenting Tips.

You have to believe me when I say: I am a noodle guy. But, too often when I stumble upon an intriguing sounding noodle item on a menu, I feel disappointed when it arrives. Eventually, I decided to just take matters into my own hands. This Sesame Soba Bowl is one of my favourite quick dinners and therefore in regular rotation in my household.

Soba, derived from the Japanese word for buckwheat, is a pretty guilt-free carb treat compared to its semolina and rice cousins. Buckwheat noodles are fat- and cholesterol-free and are a good source of nutrients like manganese, lean protein, and thiamine. Bonus: Soba does not contain gluten.

This is a base recipe. Add whatever floats your boat to make this recipe your own. With Spring hopefully around the corner this is a perfect indulgence that will take you no time whatsoever.

Ingredients (for 3-4 bowls):

12 ounces (330-340g) of soba noodles

Dressing:
1/4 cup rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
1 clove garlic, pressed
1 teaspoon grated ginger
2 spring onions, thinly sliced (white part only)
1 tablespoon Sriracha (optional)

Garnish:
1 teaspoon sesame seeds
Thinly sliced green part of the spring onions
3-4 eggs
2 tablespoons chopped fresh cilantro leaves (optional)

Instructions

1. Bring a large pot of water (unsalted) to a boil. Add the soba and cook the noodles according to package instructions. Once they are done, rinse under cold water; drain and set aside.
2. In a small mixing bowl combine vinegar, soy sauce, sesame oil, sugar, garlic, ginger and spring onion. Whisk into a dressing
3. It’s time to make some eggs-iting decisions. I like this soba dish with a soft-boiled egg as a garnish. But any variety goes. Boil, poach, or fry – it’s dealer’s choice.
4. It’s time to assemble. Mix the soba with your dressing and sprinkle it with sesame seeds, and spring onion.
5. Divvy up into serving bowls and garnish with your egg of choice. Enjoy.

The post Meatless Monday Recipe: Sesame Soba Noodles appeared first on Food Health & Parenting Tips.

With this latest cold snap and renewed extreme weather warnings, it is hard to believe, but Spring might be just around the corner. Earlier this week, The Weather Network reported that weather patterns might flip as early as mid-March. Panicked, I once again try to change my habits. Out with the stodgy comfort food… bring on the juices! When I walk into any odd juice bar or health food cafe however, I am quickly overwhelmed. I choose the safest (read: a mix of two yummy fruit juices) option, get out quickly, and feel good about my #adulting.

 

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Ein Beitrag geteilt von elxr juice lab (@elxrjuicelab) am Jan 18, 2019 um 4:20 PST

This time, I’d like to be smarter about it. While looking for a cleansing solution, I come across ELXR Juice Lab situated practically right below the DINE Magazine offices at Scotia Plaza in the PATH. Relaying once again my whole “trying-to-get-better” spiel, the helpful juice barista recommends putting together a starter kit they call: The Reset. This collection of juices, tonics, nut milk and booster is meant for the amateur cleansers among us.

 

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Ein Beitrag geteilt von elxr juice lab (@elxrjuicelab) am Jan 6, 2019 um 8:27 PST

Mix It Up With a Salad Or Healthy Breakfast

The Reset features a number of items across ELXR’s product slate, which not only consists of beverages. At the their Juice Labs, you can also find a number of salads, soups, and protein bowls, or start your day probiotic parfait or overnight oats.

When it comes to fresh and sustainable food, ELXR practices what they preach. All of the ingredients used in their products are locally sourced, raw, and unpasteurized. If you don’t want your juice or booster today, don’t fret. All products have a refrigerated shelf life of up to four days. All of ELXR’s bottles are also made of glass and are 100% recyclable.

 

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Ein Beitrag geteilt von elxr juice lab (@elxrjuicelab) am Okt 24, 2018 um 5:18 PDT

After my Reset, I don’t know if I’d go all juice all the time, but ELXR’s food options seem like a great solution for not having a lunch coma on a warm spring or summer day. I might even go for a healthy cookie treat. If you’d like to see what all the fuss is about, you can find their Juice Labs at Scotia Plaza, in Yorkville Village or at Bayview Village. Alternatively order to your heart’s content from ELXR’s website or visit one of their retail partners.

Read more:

• Bring on the Brussel Sprouts
• No More Getting Lost in Toronto’s PATH Labyrinth
• The Not So Forbidden Fruit
• Haskap: The New Superberry

The post Spring Is Near And We Got Juice the Right Thing For You appeared first on Food Health & Parenting Tips.