Tag Archives: Food

California Man Launches Kickstarter to Promote Kitchen Safety

California Man Launches Kickstarter to Promote Kitchen Safety Invents Oven Mitt That Allows Dexterity and Promotes Safety

Santa Clarita, CA, September 17, 2014, Nearly 350,000 people annually are victims of scalding or burns from accidents that occur while cooking, either on the grill or in the kitchen. Most involve saucepans or tea kettles. Many could be eliminated by using a proper padding device on the hands when touching pans that have been heated. Many hot pads just aren’t made for high temperatures or kitchen dexterity when cooking. This can create more safety issues and actually create harm where they were supposed to bring assurance. One California man, Marcelo Garcia, has created a different kind of oven mitt built for safety and dexterity and has launched a Kickstarter campaign to bring this kitchen must have to the cooking masses that work well for anyone working in the kitchen, from beginner to Iron Chef.

Ulta-Mitt, as it is called, is a 3-Finger mitt constructed from neoprene that is waterproof and heat resistant making it great for indoor or outdoor use. The 3-Finger design allows for more dexterity than an ordinary oven mitt, offering both style and function with users able to have the ability to grab a lid from a hot pan, pick up a hot coffee cup from the microwave or work with small gadgets required while cooking in the kitchen. The neoprene material is also non-slip for a better grip.

This must have kitchen item also comes with a matching neoprene hot pad, which can double as a jar opener for those hard to open lids.

Perks for sponsors include sets of the gloves at manufacturer’s discounts and ahead of their proposed scheduled appearance in stores appearance and for some lucky investors, a complete Healthy eating wooden handle wok cooking set. For those that can’t give, the inventor hopes they will share this story to make the campaign viral through social media.

For more information, visit: https://www.kickstarter.com/projects/ulta-mitt/ulta-mitt-the-first-ever-flexdarity-mitt

Group 5 Marketing
501i S Reino Rd
Newbury Park, Ca 91320

Contact: Marcelo Garcia
Title: Managing Partner
Phone: (866)844-7619
email: marcelo@group5marketing.com

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The Jamaica Epicurean Escape – Something For Every Taste And Budget

Jamaica will host its first international food festival,  The Jamaica Epicurean Escape (JEE), November 29 to December 2, 2012 in St Ann. The four-day event will include different types of activities at three different venues targeting different markets.

It will kick off on Thursday 29 with a black tie dinner, an exclusive, high-end affair which will be catered by a team of Jamaica’s best gourmet chefs and will be held at the UDC’s (Urban Development Corporation) Roaring River Great House. Proceeds from this event will finance a foundation which will target the feeding of needy Jamaican children and will also support the development of young and upcoming chefs. On Friday 30, the action will be on Main Street Ocho Rios which will host restaurateurs and street food vendors against a backdrop of music and entertainment. The main event is on Richmond Estate in Priory, St Ann, from Saturday to Sunday and will host some 80 Jamaican chefs as well restaurants and food vendors.

Marcia McDonnough, managing director of Touchstone Productions and team leader of the JEE project elaborates on the concept. “Although Jamaica is well known for its delectable and varied food offerings, and while we do offer many food events, we do not currently have a sophisticated, international food festival such as the likes of the Aspen Food Festival, South Beach Food and Wine, and so on. We feel that in light of the island’s 50th anniversary year celebrations, the time has come for this to change as we are a prime destination to offer a world-class food event. The festival will bring together the best of everything local and international in the food industry; chefs; food; music. It will feature classy sidewalk cafés and lounges in themed zones within the festival grounds. In addition, it will feature unique and exciting food and table displays, show cooking, demonstrations and symposia. A fully manned Youth Village will offer interesting edutainment for children while giving parents the chance to enjoy the offering. The weekend will be a one of a kind experience for all ages, visitors and locals.”

Miss McDonnough went on to explain that the Jamaica Epicurean Escape is being developed as an annual signature event that will harness Jamaica’s culinary and cultural appeal and thus provides the ideal vehicle for promoting the island to foodies at home and abroad.

The event will have the benefit of an intensive marketing campaign both locally and among the Diaspora as the patronage of some 10,000 foodies worldwide will be targeted to come and enjoy the offerings of food an entertainment at all JEE events.

To facilitate attendance an integral element will be a shuttle service that will ferry patrons from central points across the island to and from the event. In fact the JEE experience begins on entering the vehicle that will transport the guests. Karen Peart of Y Stress, the official concierge partner of the JEE who will also manage the transportation programme, noted that “driving long distances can be stressful and tiring so we believe that stress-free travel arrangements can only bring added value to our guests.

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A New Quiz to Check Your Low-Carb IQ

The rising popularity of Atkins-approved menus and other low-carbohydrate products shows that ‘low-carb’ has become the new ‘health’ and ‘fat-free’ label. Millions of carb-aware dieters are cutting back on carbohydrates as a way of eating a more balanced diet. A new low-carb quiz complements this theme, helping oldies and newbies to learn more about their low-carb habits. The quiz helps dieters find out if they are making the best choices with vegetables, fish, eggs, and poultry, focusing on the role of protein, fat, and carbohydrates in our diet.

Carbohydrates are important for the proper working of the immune, digestive, and nervous systems, the heart, and the brain. A form of carbohydrate, fiber keeps the intestines clean and disease-free and is essential for the elimination of toxins and other waste materials from the body. Soluble forms of fiber help the body maintain steady glucose levels in the blood and slow digestion. Moreover, the carbohydrates fructose and glucose are responsible for breaking down certain proteins like those that protect the eyes against cataract formation.

If carbohydrates are so important for good health, why exclude them from your menu while on a diet? The new quiz brings to a focus diets such as the Zone diet and Atkins diet and addresses important questions about low-carb dieting and its effects on health. Low-carb diets have been promoted as a healthy and effective approach to weight reduction. A new study published in the American Journal of Clinical Nutrition, for example, showed that obese and overweight people who took a protein supplement and reduced the amount of sugar in their diet experienced a significant drop in their blood pressure. Other benefits associated with low-carb diets include improved insulin sensitivity and lower insulin levels, improved triglycerides, reduced blood glucose, and others.

There have been concerns that diets like the Atkins and Zone diet are bad for the heart. Dieters who cut down on carbohydrates – starches and sugars – eat more foods that are rich in fat. This has been said to have a harmful effect on cardiovascular health. Researchers at Johns Hopkins University found that low-carb diets have the opposite effect and help improve blood vessel health.

Many low-carb dieters are also concerned about the effects of ketosis, which increases the level of ketone bodies in the human body. An important question the quiz asks deals with ketosis and the indicators of ketosis having occurred. Are the symptoms of ketosis something to worry about? In fact, scientific studies have shown that ketosis produces some health benefits. It has mood-stabilizing properties and neuroprotective properties and helps improve glucose control in diabetics. Diabetics who follow a ketogenic diet show a considerable improvement in glycemic control, resulting in medication elimination or reduction. Scientists also believe that ketone bodies are an efficient fuel for the brain, offering protection against brain damage. Moreover, studies show that ketogenic diets lower food intake and reduce hunger more than non-ketogenic diets. While prolonged and extreme ketosis is dangerous, moderate or mild ketosis has been shown to produce health benefits.

The new quiz http://www.lowcarbfoods.org/low-carb-foods-quiz.php itself is a helpful tool for dieters who want to assess their eating style, learn more about foods allowed on a diet, and try different dietary plans such as the Zone diet and Atkins diet. The quiz engages in the debate on low-carb dieting and its effects on diabetics and looks at metabolism and ways to boost metabolism. By testing dieters’ knowledge of low-carb diets and lifestyle, the quiz helps them to find a plan that is the best fit for them.

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MyDish Celebrates Bonfire Night with More Interesting Recipe Ideas

Bonfire night is here and for those who plan to host a party, there is undoubtedly lots of planning and preparation to do.

Although the focus and meaning of Bonfire night may have changed in recent times, it is still one of the UK’s oldest celebrations and remains historically important right around the nation. Families and friends up and down the country continue to unite on the 5 th of November to watch thousands of pounds of fireworks light up the night sky.

MyDish, the UK-based online community recipe site, seems to be a constant supporter of UK events that unite people and communities, while providing opportunities for food lovers to indulge in what they love best. After all, this is the foundation that the unique social media platform was built on.

Founded in 2007 by Carol Savage, MyDish.co.uk went on to win the backing and investment of the popular business entrepreneur, Deborah Meaden. Since then, MyDish has risen in profile and now, in its 4 th year, is a leading online social networking community for recipe ideas and food lovers.

Containing a huge number of recipes and recipe ideas, the MyDish catalogue seems to have experienced rapid growth, with its active online community always contributing to its extensive pool of culinary delights. It is MyDish’s scope for interaction and user-generated content that ensures the site always has something new to offer, making it a great resource on festive occasions like Bonfire Night when people like to eat, drink and be merry.

‘Toffee Apples’ and ‘The Perfect Bonfire Night Sausage Recipe!!’ are a couple of the Bonfire night specific recipes that have been uploaded by MyDish community members. Whether they are good quality or not it is for the users to decide—MyDish allows its members to vote on the recipes they think are most worthy of being shared amongst the rest of the community.

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Most Sustainable Product Award for Co-operative Fishcakes

The Co-operative has scooped the “Best Sustainable Product” award at the SuperMeat & Fish awards for the second year running.

The SuperMeat & Fish awards aim to reward excellence in supermarket retailing of meat and fish – at both store level and in manufacturing.

This year, the accolade was awarded to The Co-operative for its premium Truly Irresistible Cod & Minted Pea Fishcakes. Firmly aimed at the indulgence sector, the fishcakes are a rich blend of naturally smoked cod, white cod, British mashed potato and Jersey cream, surrounding a minted mushy pea sauce centre and coated in a crispy and crunchy breadcrumb.

In keeping with The Co-operative’s highly developed sustainability credentials, the cod is line-caught from a responsibly fished source and is naturally smoked in Scotland to ensure the finest quality.

The Co-operative’s Responsible Fish Sourcing Policy, launched in 2008, is a unique method of assessing the sourcing of fish, and was developed by The Co-operative along with its partner suppliers and leading NGO’s, taking into account both environmental and ecological issues. It applies to all Co-operative own-brand fish, including canned and frozen, products containing fish and even sandwiches.

Readers of The Co-operative Magazine can also make their own delicious gourmet tuna fishcakes at home, following one of the many simple, quick and healthy recipespublished in the Food and Drink section online.

The Co-operative has long been associated with the Fairtrade movement, with responsible retailing, ethical living and much more, and as well as this award, the implementation of its Elmwood standard across its range of own-brand fresh pork and sausages earned it the accolade of Most Improved Supermarket, as voted for at the Welfare Awards 2011.

The Co-operative also won a Good Dairy Award in recognition of its good work supporting British workers to date, and of its pledge to join a milk producer scheme in August.

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Poll from The Co-operative says 94% of people think family meals are important

Results from the latest poll carried out by The Co-operative Magazine have revealed that nearly all of respondents – 94 per cent– believe that sitting down together as a family at meal times is important.

The question – Do you think it’s important for the family to sit down and eat meals together? – was asked online and received an almost unanimous ‘yes’: a rare and resounding majority from the loyal readership.

Research has found that those children who sit down to eat with their families at meal times are much less likely to be overweight or to experience weight likely to follow a healthy and balanced diet full of fruit and vegetables.

The Co-operative Magazine serves a large online readership with daily news and features on the latest health and nutrition topics, family issues, travel and leisure, and much more. It also provides hints and tips on choosing healthy meal ideas, how to cook Italian food, and ways to keep kids healthy and happy.

New poll questions are regularly available to answer online in all sections of the online magazine, from travel and leisure, health and wellbeing, and food and drink, to family and finance, ethical living, and house and home. Readers are encouraged to read the news and features, listen to the podcasts, and leave their comments and helpful hints for fellow readers to benefit from – the magazine aims to be informative, interesting, visually attractive and interactive.

The Co-operative online magazine allows readers to interact with each other and The Co-operative Group, find useful information and travel guides quickly and easily, find out about the latest Fairtrade policies and much more – join the thousands of people who have already made The Co-operative magazine part of their daily routine.

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Enhance Your Cooking Experience with Cooktorial iPhone Application

WEBST Consulting S.A., a mobile application developer, proudly announces the launch of its new project, «Cooktorial», available for iPhone and iPod Touch. Cooktorial is a recipes application, mainly addressed to the novice cook, although it can be of value to the more skilled cook as well, given that its main idea is to suggest what can be cooked based solely on the ingredients already available at home.

In fact, the main attribute setting Cooktorial apart from the rest of the cooking applications available on App Store is that, using Cooktorial, one can browse recipes which can be cooked using ingredients they already have, instead of finding a recipe which will, almost certainly, require a visit to the super-market. Cooktorial implements an easy-to-use interface, a database of over 1.000 recipes, images and thorough description of each recipe, as well as providing the user with the option of filtering the results by preparation time, cuisine type and difficulty level.

Furthermore, with a single tap the user can generate a list with the most commonly found ingredients, which can be easily edited and will be automatically stored for future use.

Last but not least, using Cooktorial does not require an internet connection, allowing thus the user to browse recipes without the use of a 3G or a Wi-Fi network. Cooktorial is a Free application available on Apple’s App Store. Users may enhance it by purchasing any of the two available In Apps, allowing them to perform unlimited number of searches within the app and to remove the Ads.

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Culinary Tour: Eating National Dishes in 6 Countries in 24 Hours

Less than a day after attending the first European Culinary Tourism Conference in Vienna, Austria Steve Taylor the C.E.O. (Chief Eating Officer) of Boston based TravelFoodandDrink.com will be going on his own culinary tour. His focus will be on eating a national dish, or local specialty in each of the six countries he travels through on the train, all within a time frame of less than 24 hours. This may not be so easy considering he has less than an hour in most of the countries where the train stops. Plus, the temperatures will be near freezing, there will be a language barrier, and he will be carrying his luggage at all times. His culinary tour will start in the pre-dawn hours in the darkness surrounding the train station in Brno, Czech Republic and end around midnight in Ljubljana, Slovenia where the most popular item on the menu at that time of night is a horseburger. Other stops include Bratislava, Slovakia; Vienna, Austria; Szombothely, Hungary; and Zagreb, Croatia.

Steve doesn’t recommend rushing through countries while on a culinary tour, and all of the countries he is visiting are worth spending time in, and discovering their regional foods and the people that produce them. He could have just stayed on the train and not even breathed the air in some of the countries, but decided instead to “taste” every country that he travels through. He also wants to create more of an awareness for an emerging trend in travel called culinary tourism. His website promotes culinary tourism, and encourages those who travel to seek out local specialties, and eat the national dish of the countries they visit. As Steve says “It’s a great way to preserve their heritage and learn more about the people and their traditions, plus you get to eat some great food with an amazing history”. Learn more about the national dishes and local specialties that Steve ate during his culinary tour once his tour is finished on March 5th.

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FoodTV Promotes Prudent Portions

With obesity rates rising, it is more important than ever that people eat healthily and take enough exercise. That is why FoodTV provide hundreds of simple and nutritious recipes, as well as demonstration videos to view online. However, when you begin to experiment and create your own dishes you shouldn’t forget the advice gained from FoodTV.

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Every meal should include a variety of vegetables, carbohydrates and protein. You should also follow these tips for simple portion control:

Pasta
When cooking dried spaghetti, you should prepare a small handful for each person. Obviously this won’t work with some of the numerous varieties of pasta – a handful of penne pasta is not the same as a handful of tagliatelle.

Instead, a 230 gram serving of pasta is roughly the same size as a tennis ball. To make your pasta dishes even healthier, choose the wholegrain option.

Meat and fish
Both meat and fish are great sources of protein. However, nutritionists recommend you limit your intake of red meat, such as beef or lamb.

An average serving of meat should be about the same size as a deck of cards or a chequebook. A serving of fish – which is high in Omega 3 – should be about the same.

Vegetables
Whenever possible you should steam vegetables, as this means they will retain more of their nutrients. A 115 gram serving of cooked vegetables should be around the same size as an orange.

Dried fruit
While dried fruit will last much longer than fresh, it has around five times the calories by weight. To make sure you don’t overindulge, you should remember that a single serving of dried fruits should be about the same size as an egg or a golf ball.

Salad dressing
There is no need to add spoonfuls of dressing to add life to a salad. Instead, a drizzle of about five grams (roughly the size of your thumbnail) should be sufficient.

FoodTV provides hundreds of hours of online food-related videos, as well as easy recipesbudget cooking and drinks for all ages. Users can share recipes through the FoodTV community.

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Allergiesandme.com Carries Many Products For Those With Special Dietary Needs

The company is offering their online customers great discounts and lower shipping costs. Allergiesandme.com carries many products for those with special dietary needs including allergy free foods and gluten free products for those with food allergies or disorders like Celiac Disease.

Allergiesandme.com is now teaming up with the well-known food allergy publication, Allergic Living Magazine, to offer their valued online readers a special discount. From now until December 31st, shoppers will be able to take an additional 10% off their product orders. The company is also announcing a recent reduction in their shipping costs. “We have been able to take advantage of some reduced fees, and will be passing these directly on to our customers. “Our company strives to provide the best possible value in today’s hard hit economy. I know that feeding a family with traditional diet requirements is hard, so we want to offer a greater level of assistance to families with food restrictions”, according to the company owner, Jamie Stern.

The online retailer, www.Allergiesandme.com, launched their internet store in August and has grown quickly. Customer feedback has been positive regarding the stress-free shopping on their “user-friendly” allergen search database, as well as the extensive product and ingredient information. “Our shoppers have been happy with the website’s easy navigation and all the information we provide” says owner, Jamie Stern. “Our team is continuing to add even more unique, specialty foods and personal use items weekly”.

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Cook Your Way To Wellness DVD, Created By Maria Atwood, Demonstrates The Preparation Of Nutrient Dense Foods

Maria Atwood, Eastern Plains of Colorado Weston A Price Chapter Leader, is now offering the 90 minute DVD “Cook Your Way to Wellness” with the “Tell Me More” supplemental booklet to the general public. This DVD sold out after being viewed by hundreds of natural health practitioners at a recent Standard Process West convention in Colorado.

Maria Atwood CNHP, herself a former vegetarian, credits following Sally Fallon-Morrell’s leadership with the health she now enjoys. Maria created “Cook Your Way to Wellness” to use as a demonstration tool to help her teach traditional food preparation to others at her Weston A Price chapter meetings. Although these foods can be made by reading “Nourishing Traditions Cookbook” written by Sally Fallon-Morrell & Mary Enig PhD, “Cook Your Way To Wellness”, which has been praised for it’s easy to follow format, gives a welcome visual presentation to the mysterious sounding foods such as Kefir, Fermented Vegetables and other Nourishing

Traditions recipes. After watching her DVD people have commented that they have the confidence they need to tackle these new skills of fermentation, kefir making, beet kvass, jerky making (following the traditions of her Piute Indian grandmother) and kombucha tea. The ease with which she prepared these foods, one step at a time, exemplifies that all people can prepare these truly life giving foods for themselves.

Owning the “Cook Your Way to Wellness” DVD is akin to having a traditional cooking seminar in your own living room. Maria feels strongly that these teachings have changed many people’s lives by reintroducing them to the simple, whole diet of our ancestors, and which may truly restore us to a life filled with strength and vitality. In “Cook Your Way to Wellness” both newcomers and seasoned cooks unfamiliar with fermenting will understand how easy it is to prepare these marvelous foods. Both the Nourishing Traditions, The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, and “Cook Your Way to Wellness” are available at Maria Atwood’s website:http://www.traditionalcook.com Additionally, Maria has added a superior stoneware baking line of cookware, cutlery, fermented cod liver oil, high vitamin butter, and diatomaceous earth, which she considers an intricate part of her personal diet. A future mail-order catalog will be available soon.

Cook Your Way to Wellness and the supplemental “Tell Me More” booklet, is a seminar that could easily cost several hundred dollars if given in person, but is now available for only $42.95. Free shipping, and sold only within the contiguous USA. Order on-line at http:www.traditonalcook.com or send check or money order to: Maria Atwood CNHP, P.O. Box 355, Burlington, CO 80807.

Maria Atwood, CNHP, is a Certified Natural Health Professional, traditional foods teacher and natural health advocate. She accepted the responsibility of chapter leader in the Eastern Plains of Colorado in order to further the work of the Weston A. Price Foundation and Dr. Weston A Price’s life long goal which are summed up by his dying words: “You Teach, You Teach, You Teach”. Her personal specialty is teaching others the benefits of nutrient dense and traditional foods.

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Alimentum Makes The Sunday Telegraph Top 50 Summer Restaurants List

Alimentum Restaurant in Cambridge, renowned for its affordable, ethical, award-winning food was placed runner up in the prestigious Observer Food Monthly Best Restaurants in Great Britain Awards recently, joining The Fat Duck at Bray in the Southern area selections. Moro in London took the overall prize – as voted by readers of the Guardian / Observer titles.

The online review says simply “Gorgeous menus using organic and locally sourced produce.”

And in August The Sunday Telegraphs Jasper Gerard voted Alimentum one of his top 50 summer restaurants in the UK after dining at the restaurant in July

“…This French classic is rarely executed with much panache in England, but this is as delicious as I’ve tasted… there is plenty of gastro promise here and I heartily recommend it.”
– Jasper Gerard, The Telegraph

Speaking about the influential recognition the restaurant has achieved of late, owner John Hudgell commented “This is just superb recognition of all that we are striving to achieve at the restaurant. To be placed as a runner up alongside Heston Blumenthal and his team has made everyone here feel a little bit special – and rightly so! And Jasper Gerard doesn’t pull any punches either so we’re obviously doing lots of things right.

August has been quite a month for us as we’ve also just received news that we’ve been shortlisted for another RSPCA Award – having picked up the Innovation Award in 2008 we have this year been nominated in the Independent Restaurant category and are looking forward to the awards night on October 7th.

For details on the RSPCA nomination click here: www.caterersearch.com.

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Jumeirah Restaurants – The Noodle House – goes Down Under

Jumeirah Restaurants, the dedicated branded restaurant division within the Jumeirah Group, has signed a license agreement in Australia with Emirates Leisure Retail (ELR), a subsidiary of the Emirates Group.

The agreement signed by Gerald Lawless, Executive Chairman of Jumeirah Group, and Gary Chapman, President Group Services and Dnata for Emirates Group, will see the expansion of The Noodle House brand in Australia, with the first outlet opening at Southbank in Melbourne, October 2009.

Already a popular choice for diners in Dubai, Abu Dhabi, Muscat, Riyadh, Kuwait and Doha, The Noodle House restaurant provides a unique combination of wholesome food and energetic ambience. Inspired by the food and nightlife of exciting South East Asian cities such as Hong Kong, Shanghai, Bangkok, and Jakarta, The Noodle House offers Asian delicacies in an informal yet stylish setting.

Phil Broad, Managing Director of Jumeirah Restaurants, said: “We are excited to be working with ELR on the opening of The Noodle House in Australia. ELR are already our partners in Abu Dhabi and Muscat and it is a pleasure to continue our great business relations by entering a new and exciting part of the world.”

Richard Hollands, Chief Executive Officer, Emirates Leisure Retail LLC, said: “We are pleased with our plans to launch The Noodle House this year at Melbourne’s premier entertainment precinct, Southbank. Our announcement today marks a new chapter with the Jumeirah Group that builds upon the successes of our partnerships in the UAE.”

The signing follows the recent openings of The Noodle House outlets in Kuwait, Riyadh and Doha.

About Jumeirah Restaurants
Jumeirah Restaurants is the dedicated branded restaurant division within the Jumeirah Group tasked to set up and license innovative and successful dining restaurant concepts to partners worldwide. The first restaurant brand to be developed under the division was The Noodle House, a vibrant casual dining restaurant where chefs prepare aromatic South East Asian dishes within minutes over an open flame and in full view of the guests.

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Publishing House International Masters Publishers Announces The Launch Of Good For You – A unique guide that will help you eat and feel better!

Good For You is a new collection of Recipe and Health Cards that will show you in easy to follow steps that you can eat the food you love and stay healthy without spending extra time in the kitchen. Good For You offers hundreds of great-tasting, affordable and healthy meals as well as nutrition tips. You will discover the benefits of different foods and how you can use them to help you and your family feel better.

Publishing House International Masters Publishers Announces The Launch Of Good For You - A unique guide that will help you eat and feel better!

One of our many satisfied customers says:

“(I have) osteoporosis, high blood pressure and arthritis. The health cards and recipes provide me with information I need to know about these diseases. Recipes are simple yet easy to follow; all in all they have been very helpful.” Mrs. Hillyard

Introductory Offer
Take advantage of our special offer now and receive a gift package worth up to £46.95 for just £2.99 towards postage and packing.

Your welcome pack will include:

  • 36 tasty, easy-to-follow Good For You recipes (18 double-sided cards). Start eating more healthily and please everyone at your table
  • 18 Good For You Health, Nutrition and Food Cards. Learn about Good For You foods in an easy-to-use format.
  • An attractive Card Binder and Divider Cards – great for organising your Good For You collection, and keeping it neat and protected.
  • Plus, a set of digital kitchen scales when you order today!

About IMP
IMP (International Masters Publishers) UK creates products to inspire and inform its customers. For over 30 years, we have published high quality collections for the home and family. From cooking to craft, gardening to wildlife, computers to classical music, IMP has a wide range of products for all ages. Each one is clearly written and brought to life through beautiful photography and imaginative illustrations.

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Who Says There’s No Such Thing As A Free Lunch (Or Dinner)?

Who says there’s no such thing as a free lunch (or dinner)? To celebrate the launch of their new website, Alimentum Restaurant Cambridge is giving customers the chance to win a meal for two, up to the value of £100, every month for a year at Alimentum! Furthermore, there are twelve runner up prizes of dinner for two, again worth £100 per meal.*

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To enter this fabulous competition, simply visit restaurantalimentum.co.uk and follow the instructions on the screen. Closing date for entries is September 30th 2009, and the lucky winner will be announced at the restaurant by owner John Hudgell in the first week of October.

Since opening in 2007, Alimentum has been quietly making a name for itself, winning three AA Rosettes, runner up at The Observer Food Monthly awards 2008, as well as a RSPCA Good Business award for their commitment to the ethical values of the restaurant. Head chef Mark Poynton recently joined the restaurant from nearby two-Michelin starred Midsummer House, where he spent seven years in the kitchen. Mark draws on his extensive Michelin Star restaurant experience to create dishes brimming with quality and originality at Alimentum. Starters from Mark’s new menu at Alimentum includeVelouté of pea with lardo and pea shoots and Assiette of duck with nettle puree and girolles.Main courses include Slow roast sirloin of beef Bordelaise, fricassee of snails and girolles and braised beef shin. And tempting dessertsinclude blackberry and granny smith mousse with granny smith sorbet.

Alimentum is also proud to host an acclaimed jazz club showcasing established and award winning rising stars every Tuesday evening, with the new season beginning in mid September.

One of the top French restaurants in Cambridge, Alimentum also has a cocktail bar, fantastic set menus and special offers.

*Terms and conditions apply

By taking part you are agreeing to receive news and promotions from Restaurant Alimentum. There is no purchase necessary but will only accept one entry per person. All winners will be notified and invited to join us at the restaurant for a glass of bubbly and prize-giving presentation. Your data will never be passed to a third party and you have the option to unsubscribe from e-marketing activity at any point in the future.

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Kellogg’s Report Finds Monroe Not Moss Is The Ideal Figure

According to a new report from the Kellogg company, a massive 60% of British women say they are actually ‘fruit-shaped’ apple and pears but over two thirds of the nation are desperate for the classic Marilyn Monroe-esque hourglass figure.

kelloggs

In a landmark study to celebrate the 50th anniversary of Kellogg’s Special K*, it was found that the ultimate slimming goal for women is no longer being the ‘Perfect 10’ but to get a curvy hourglass shape.

Regardless of whether they were 25 or 55 the hourglass figure personified by the shapely Nigella Lawson resolutely remains the body shape the majority of women aspire to. In fact, just 7% yearned for the boyish and shapeless body made famous by the likes of Twiggy in the sixties and Kate Moss in the nineties and the noughties.

With over 35% of the nation’s women confessing they are apple-shaped – a shape characterized by an undefined waist – and just 13% possessing an enviable hourglass figure – it seems shape not size is what matters most to women these days.

The research by Special K revealed women are taking their inspiration from curvy celebrities in the media too. While the sensuous hourglass curves of Nigella topped Special K’s inspiration index, Dame Helen Mirren was voted the second biggest ‘body booster’ – becoming an inspiration to millions after being photographed in her bikini last year, and Dame Judi Dench came in third.

Key body shape boosters include seeing shapely women on TV rather than size zero models, curvy celebrities with hunky boyfriends (such as Charlotte Church and Gavin Henson), and older actresses such as Helen Mirren ‘baring all’ for nude scenes.

Laura Bryant from Special K said: “The report shows that women’s attitudes to slimming over the last 50 years have changed along with their figures. It seems British women have lost their waists but now they are demanding them back. They are more concerned about getting a curvy hourglass shape like their grandmothers instead of being the perfect size 10 which shows a marked shift in attitude from the 80’s and 90’s when success and failure when slimming was benchmarked against fitting into certain sized clothes.”

To help people achieve their ideal shape for the summer and beyond, Kellogg’s Special K has created ShapeMate, an online tool which allows users to create their own free personal plan and delivers expert advice tailored to meet individual needs. The Kellogg’s site also features a BMI calculator to help people understand if their body mass index, a measure of a person’s height versus their weight, is in the ideal range or not.

* Survey by Tickbox across 2,000 women across the UK.

About the Kellogg company:
Since William Keith Kellogg filed the papers that officially incorporated the Battle Creek Toasted Corn Flakes Company on 19th Feb 1906, the Kellogg’s company has been driven by the philosophy that an improved balanced diet leads to improved health. The Kellogg company is now the most successful cereal manufacturer in the world.

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Ultimate Gluten Free Chocolate Chip Cookie

Nuchia Foods Corporation has a recipe for a gluten free chocolate chip cookie made from its alternative flour. Their Original Chia Seed Flour is an all purpose baking flour that does not require any additives plus it is loaded with omega-3, protein and insoluble fiber. Original Chia Seed Flour bakes and taste remarkably similar to whole wheat. It can be substituted 1 for 1 for highly processed wheat flour.

Nuchia Foods Original Chia Seed flour is the only flour of its kind. It is not just ground up Chia Seeds offered by other companies, it is an all purpose alternative flour made from a special process.

Nuchia is releasing a full line of Gluten Free Snacks in April and has released the recipe for its Ultimate Gluten Free Chocolate Chip Cookie. You can wait and find it in your stores or try it for yourself.

Cookie Recipe

Ultimate Gluten Free Chocolate Chip Cookie

Ingredients:

1 1/2 cup Butter
3 1/2 Cup Organic Brown Sugar
5 1/4 cup Nuchia Original Chia Flour
2 each Eggs
2 tsp Vanilla
1/2 cup water
1 tsp sea salt (a little less)
4 tsp baking power
2 tbs Baking cocoa
2 cup Dark Chocolate (chucks or chips)

Instructions:

Place soften (not melted) butter, sugar, water, eggs and vanilla in mixing bowl. With a mixer, mix together until creamy. 2. Mix dry ingredients and dark chocolate chips together in separate bowl then by hand add to wet mix in portions. Bake 5 to 8 minutes at 325 (modify bake time to make a soft or harder Cookie). We used a convection oven; modify baking time to suit baking conditions.

We used a 2 tablespoon cookie scoop to portion cookies, and then rolled them into balls. Batch makes 170 cookies, enough for a gluten free birthday party.

Contact: Nuchia Foods Corporation

p. 407-857-2320 ext. 101 
e. info@nuchiafoods.com
w. www.nuchiafoods.com
t. www.twitter.com/Chia_man

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Profits From My Kitchen

Cooking with Denay has unveiled two new online classes for foodies nationwide. How to Operate a Home-Based Bakery is back by popular demand along with a new course, Cooking for a Crowd: Do It Yourself Catering. The classes are available online and designed to help bakers start a home-based bakery business; and help cooks learn the strategies and secrets behind cooking for large groups.

testEveryone knows economic times are growing more unpredictable by the minute. Who isn’t looking for a way to earn or save money? How to Operate a Home-Based Bakery is for anyone who would like to operate a home-bakery business and sell their products directly to the public. Currently, there are 11 states that allow home-based bakers to sell their baked goods to the public; Iowa, Kentucky, Maine, New Hampshire, North Carolina, Ohio, Pennsylvania, Tennessee, Utah, Vermont and Virginia, along with numerous counties across the United States.

The second online course, Cooking for a Crowd – Do it yourself catering is designed to teach students how to cook for large groups. The micro course offers strategies, techniques and recipes for feeding the masses affordably; teaching students catering tips and approaches. Cooking for a crowd is not something done weekly or even monthly, but when a host needs to serve a large group, it must be done with style and finesse.

Instructor, Detra Denay Davis, is devoted to teaching everyone how to get back to the basics and fire up the oven! Currently a cooking instructor for the Wake County Public School Lifelong Learning Program, some of Denay’s former students have included personal chefs who wanted to impact their bottom line, a baker from Mexico selling her unique flavored tortillas and a mother of six who wanted to save a bundle catering the graduation party for twin daughters. Denay maintains online learning offers students flexibility, allowing them to work at their own pace, interact and learn from students all over the nation.

About the Instructor
Detra Denay Davis is a writer and cooking instructor living in Cary, North Carolina. She writes a Blog for everyday food enthusiast and a food column for iEmporium.com. A former caterer from Detroit, Michigan, Denay was featured in Bon Appétit magazine and is an active member of the International Culinary Professionals Association (ICPA), Slow Food (Triangle Chapter), and Southern Foodways Alliance, an organization dedicated to keeping the diverse food cultures of the American South alive. When Denay is not teaching she is the organizer of the Culinary Historians of North Carolina. Email Denay at: denay@cookingwithdenay.com

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Sugar Rush? Sweet Tooth? Retro Sweets are back!

Friday the 5th of February 1953 may not stand out in your mind but when you think about it this date actually probably had a BIG impact on your childhood; why? Because it marks the day when the Government ended sweet rationing of course! Meaning the sugar rush felt by kids all across the nation was well and truly back. It is also the reason that when you were growing up you had so much choice and freedom with the amount of sweets that were on offer to you.

Welcome to the Retro Sweet Shop!

Black jacks, cola bottles, dolly mixtures, caramac bars, drumstick lollies, flying saucers, love hearts, fruit salads, dip dabs, milk bottles and much more – Did you think they’d disappeared? Think again! All of your favourites are now back, ready for you to relive the old days.

I bet the mere mention of the above has taken you down memory lane and dug up concepts of your childhood. Going to the tuck shop in your break time to buy rainbow drops, trips to the corner shop to pick up some gobstoppers, walking home f r o m school with a bag of cola cubes and hanging out with friends sharing all your favourites; sweets have been a part of our childhood and we all had our favourites but why should we abandon these sweet delights just because we are older? Let’s carry on the tradition and start satisfying our sweet tooth again!

Thanks to the Internet boom there are now websites emerging that provide you with a huge range of retro chews, chocs, lollies, yummy gummies, treats and bubblegum as well as retro bars. The choice is so big that it is guaranteed to satisfy even the sweetest tooth and best of all they can make the perfect gift.

Treat your loved ones with traditional, retro sweet gifts

Whether you are looking to buy for yourself or someone special, retro sweets are sure to put a smile on anyone’s face. A prime example of when they make the perfect gift is a 21st or 30th birthday of one of your oldest friends, someone who you used to go to the corner shop with to buy sherbet sticks. Buying a gift hamper of retro sweets will bring back all the childhood memories of all the time the two of you spent together; what a perfect way to celebrate a special occasion!

Maybe you are looking to treat your special other half? Love hearts, Parma violets and strawberries and cream hard boiled old fashioned sweets are a cute, romantic way of staying I love you.

If you are looking to say thank you to a family member, such as your Grandma then think back to when you were young and how she always carried your favourite traditional sweets in her bag; why not repay the favour? Visit an online store and make your own gift bag of sweets, which includes all of her favourites and all of those classic sweets she used to keep especially for you. Not only does this provide her with lovely treats but it also demonstrates how much you appreciate everything she used to do for you and how much you love spending time with her.

What if the person you are buying the retro sweets for doesn’t really have any memories of them f r o m their childhood? Maybe they were too young or just never really indulged. In cases such as this I say let them start to create some memories now! Introduce them to the sweets that meant a lot to you when you were growing up because remember your never too young or too old to get stuck into some sweets!

If you are looking to treat someone with a selection of sweets then DON’T rush out to your local shop; all you’ll find there are a limited selection of modern sweets, what you need to do it get yourself to an online sweet shop. Visit a site that specialises in retro sweets f r o m decades such as the 70’s and 80’s and you will be amazed at what you can find. All the classics and all your favourites will be on there; all that’s left for you to do then is to pick which ones you want, so start looking now and create the perfect gift and trip down memory lane.

For more information please visit our website http://www.smartgiftsolutions.co.uk.

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Raw Desserts – the New Innovative Approach to Guilt-Free Indulgence

Raw Creations®, LLC – Raw Creations was established in 2007, and specializes in creating delicious, health conscious desserts, which accommodate people with food allergies and other dietary restrictions. Our energy-rich, Certified Organic, Raw/Vegan desserts are naturally delicious, primarily allergy-free (e.g. Gluten/Wheat, Soy, Dairy/Eggs), and sweetened with only natural sugars such as agave, and dates.

Raw Creations line of cakes, cookies, tarts and other products are a new and innovative approach to desserts. They are very different from your traditional variety, and consist of only Organic/Raw unprocessed ingredients. These ingredients consist mainly of nuts, coconut oil, dates, carob, cacao, and low-glycemic sweeteners such as agave.

Raw Creations focus is wholesale to retail stores, restaurants, and other venues.

About Raw Creations®, LLC
Jason Janiak a certified Raw Foods Chef and founder of Raw Creations, set out to launch his business after he successfully healed his own allergies on a Raw foods diet. “Overcoming cravings for sweets without aggravating my allergies, I created a line of innovative Raw desserts. Our desserts are indistinguishable in taste and appearance from their baked counterparts, and receive rave reviews. Finding myself inundated with requests to make my products commercially available, I established Raw Creations.” – Jason Janiak

“What make our desserts agreeable with most everybody is the ingredients that are absent, containing no Processed Sugars, Wheat/Gluten, Corn, Dairy/Eggs, added Sodium, or Soy. In addition, they are produced in a Certified Organic facility, which is free from any of these allergens as well. Also, we extend the purity of our products through all avenues of production by using only organic soaps, cleansers, and towels as well”Jason Janiak

Raw Creations focuses on environmental awareness, and uses corn-based/compostable packaging, as well as recycled materials. We continue to find new ways to reduce waste, and contribute to environmental consciousness.

Raw Creations products are currently carried in several Chicagoland Whole Foods stores, and currently several other outlets are in negotiations. To interview Jason Janiak please contact via phone (708) 212-8694 or E-mail info@raw-creations.com, visit www.raw-creations.com for more information. We have done several interviews in the past with NBC, 190 North, etc… and can be found at our website as well.

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