Starting a fast food business, especially your first one can be extremely daunting as there is so much to learn before you can start trading. But if you get it right you could be laughing all the way to the bank!

People will always need to eat and with the pace of life picking up, and the projected growth in population forecast for the UK over the next decade, there has never been a better time to start. There is definitely an opportunity for an independent fast food retailer to grab a slice of the profits as many people are fed up of the traditional fast food franchises.

I would definitely avoid going down the traditional route of selling juicy burgers, fried chicken, hot dogs, fries, milk shakes & soft drinks. This segment of the market is already well catered for and you will find it difficult to improve on the existing outlets already available. There has also recently been a backlash over fast food outlets selling unhealthy fried food.

Fish and chip shops are another no-go area. Margins admittedly are high and if you find the right location you could be serving unhealthy but profitable food to the whole neighborhood. I personally do not like the idea of working in a hot greasy environment seven days a week.

I actually like the new types of fast food shops that are opening up serving gourmet sandwiches made on freshly baked bread. They use quality ingredients and make up mouth watering sandwiches whilst you watch. Customers have a range of delicious bread and rolls to choose from and they can customize each sandwich to their own tastes.

You can add to your range by selling a complement of lovely home made soups, aromatic coffee, tea and soft drinks. This route to people’s appetites has ample room for enterprising newcomers and the margins are high. You are also serving healthy, nutritious food and the market is definitely moving in this direction.

You do not need to worry about maintaining fryers, grillers or ovens as there is little cooking involved. Many of the fillings can be prepared early in the morning or the night before. You can supply your product on quality foil backed paper packaging that protects the food and also serves as a vessel to eat from and catch the crumbs.

Could this type of business opportunity be right for you? The hours are long and you will need to be open early to catch the people before they start work. Then there is the lunch time frenzy as people queue up for your delicious sandwiches. Finally you will have to also cater for people once they have finished work.

Start-up costs are low, and for anyone willing to work hard, the margins are very good. A site will have to be found that has a high volume of footfall. A decent sandwich shop can be set up with as little $25,000 ready cash and a helpful bank manager.

The market is demanding though and you will have to splash out on decent fixtures and fittings and a great store front to create an inviting, contemporary setting. If you do get the ingredients right, this could be the start to a lucrative business chain serving healthy nutritious food.

The pie is a ubiquitous symbol of both Italian cooking and Americana. Oven-baked, thin-crust or deep-dish, round or square, it is a common favorite throughout the United States, with a wide number of regional variations.

The most traditional pie is the pizza Napolitano, or Neapolitan pizza. Made of strong flour, the dough is often kneaded by hand and then rolled flat and thin without a rolling pin. The pizza is cooked in an extremely hot wood-fired stone oven for only sixty to ninety seconds, and is removed when it is soft and fragrant. Common varieties of Neapolitan pizza include marinara, made with tomato, olive oil, oregano, and garlic, and marguerite, made with tomato, olive oil, fresh basil leaves, and mozzarella cheese.

New York was home to the first pizza parlor in the United States, opened in Little Italy in 1905 by Gennaro Lombardi. It is not surprising, then, that New York-style pizza dominates in the Northeastern part of the country. It is thin-crusted, and made with a thin layer of sauce and grated cheese. The dough is hand-tossed, making the pie large and thin. As a result, it is served cut into slices, traditionally eight, which are often eaten folded in half. It can be served with any number of toppings, including pepperoni, the most popular topping in the United States, or as a “white pizza”, which includes no tomato sauce and is made with a variety of cheeses, such as mozzarella and ricotta.

Chicago is also home to a major variety of pizza. The Chicago-style pizza is deep dish, meaning it is made in a pan with the crust formed up the sides, or even with two crusts and sauce between, so-called “stuffed” pizzas. The ingredients are “reversed” in a Chicago pizza, with cheese going in first, and then sauce on top. This particular form of pizza was invented in 1943 at Uno’s Pizzeria in the River North neighborhood of Chicago.

The Midwest also plays host to the St. Louis style pizza. This thin-crust delicacy is made using local provel cheese instead of mozzarella, and is very crispy. Heavily seasoned with oregano and other spices, with a slightly sweet sauce, it is difficult to fold because of the crust and is often cut into squares, instead of served in slices.

A Hawaiian pizza is an American invention that has nothing to do with Hawaii save that one of the main ingredients is pineapple. The pineapple is put atop the pizza, along with Canadian bacon, giving a rather sweet taste very different from pizzas closer to the Italian original. Hawaiian pizza is very common in the Western United States.

In fact, a number of esoteric pizzas are common on the West coast, and “gourmet” pizza is often referred to as “California-style” pizza. This is an example of fusion cuisine, and many of the pizzas go far beyond the common tomato sauce and cheese. Thai pizza, for example, can include bean sprouts and peanut sauce, while breakfast pizza, as the name implies, may be topped with bacon and scrambled eggs. As a “gourmet” food, California pizzas are often individual sized, serving two people at most, and are not cut in slices like other common types of pizza pie.

Toronto is a place famous for its unique food styles and eminent eating out places. One can take the utmost delight in trying out its popular cuisines namely Italian, Chinese and Greek cuisines. For one thing you would not have to take any pains or put in extra effort looking out for the food you are interested in. Besides this, here you will not have people telling you the must try delicacies, as one can easily plan out and enjoy one’s own little food hunt. While on a trip to Toronto there are certain places you should not miss out on.

Toronto restaurants are known for their ambience, tranquility and their own different styling of food. To start with, Pangaea restaurant on the famous Bay Street is a must visit place, beautifully structured with wooden flooring and high ceilings brings about a sense of serenity and simplicity to the table, offering you a casual yet an exclusive fine-dining experience. As for the food; grilled calamari and mushroom risotto make for the signature delicacies with deserts known as the best in town.

You cannot miss visiting Toronto’s renowned CN tower; this would be the best chance for you to blend a nice dining experience with a panoramic rotating view. Restaurant 360, located at the tower top is the highest restaurant offering unmatched views; fine food with a variety of over 550 selected wines on an affordable price is the real fancy of the house.

In the midst of the cold city sending shivers down your spine, one of the cosy warming up Restaurants would be the Greek area of Danforth; and one outstanding place you must look out to is Christina’s on 492 Danforth Ave. This place is the recognized “landmark” of the town offering authentic Mediterranean and Greek dishes like Mousaka and Souvlaki dinners and kotopoulo Yemisto; a hot chicken dish being the chefs’ specialty. More of a dance and dine place it pampers you with a routine live band and sometimes a sporadic belly dancer giving you an exotic cultural and culinary feel.

Another happening Toronto restaurant would be JW’s Steakhouse for those interested in stomach fillers; the traditional restaurant offers the largest shrimp cocktail and 16-oz-bone-in fillet. This nice, little, intimate restaurant provides you an awesome dining experience in a warm and friendly environment.

If you are visiting the city, make sure you visit the top spots of the town, the two hundred year old St.Lawrence Market being one of them. This market located at the center of the town is known for its exceptionable historic value, you must take a few tours walking down the lane to make your experience of the visit most memorable. It is best known for grocery shopping and food sampling and this great Toronto feature is rated one of the best 25 food markets in the world.

To name another wonderful place in the city, Eaton Centre is the chief shopping area comprising of dining places, stores and the grand Marriott hotel. If you are in the mood to take a break from the usual restaurant sites, you must take a trip downtown to seek the ultimate culinary delight, and not to mention Boo’s Bistro and Acclamation Bar and Grill are hot hang outs extremely good for chicken lovers.

In order to make your entire experience out of the ordinary and unforgettable check out all these Toronto restaurants and try out the best food and unusual cuisines of the historic old city.

This interview is an excerpt from Kevin Gianni’s The Healthiest Year of Your Life, which can be found at http://thehealthiestyearofyour life. com. In this excerpt, Nomi Shannon shares on kitchen equipment and recipes for preparing raw foods.

The Healthiest Year of Your Life with Nomi Shannon, raw gourmet, author and raw food educator.

Nomi: People get really tired, really fast of salads. I do, but you can take the same things that you put into a salad and throw it in the blender and do it up, it’s amazing what the addition of a tomato or slice of mango or something can do to a concoction like that and you can make yourself some really delicious things really fast.

Kevin: What kind of blender do you use?

Nomi: There are only two great blenders, in my humble opinion, Kevin. One is the K-tech which is the one I do recommend for several reasons. The other is the Vita-mix. They’re both fabulous blenders. I prefer the K-tech. The main reason is it’s a whole horsepower stronger but there’s a few others.

The difference between one of these blenders and a Hamilton Beach or whatever is the difference between a Pinto and a Rolls Royce. They’ re both cars but need I say more? In my book, for example, I assumed everybody would have a regular blender. They’re not inexpensive. I would say to make this dish,grate the carrot, grate the parsnip, then put it in the blender. Well, one of these blenders, you throw the darn thing in whole. I throw two frozen, rock hard bananas, whole and 45 seconds later I’m eating whatever it is.

You can do with one of these blenders things you could never do any other way. I will take a couple of apples and cut them up and throw them in the blender with some cinnamon, I have to baby the blender a little because there’s no liquid in there, and I can turn it into applesauce in a minute or two, because people think applesauce? Raw applesauce? No, it’s completely easy and possible if you have the right equipment.

Kevin: It’s great for kids, too. I think the price comparison, you can tell me if I’m wrong or not, is if you break two or three $100 blenders, you can eventually, you kind of go for the bigger one.

Nomi: Well, I personally have taken two, probably $30 to $50 blenders, smoking,outside to finish their smoking process in the air where I tried to make a pate or something in it. They couldn’t handle it. I do understand Kevin that there are plenty of people interested in this kind of food that are never going to be able to spend $400 on a blender. I appreciate that and that’s why in my DVDs I use a regular blender. One or two hints about that, if you have an old Oster blender or you can get your hands on one and that would be like at garage sales, 40 or 50 year old blenders grab it, because they have the most amazing motor. Now, they don’t compare with the Vita-mix or the K-tech. But they’re still nice and strong. My first few years I was raw I had an old Oster.

Kevin: I think that people sometimes just think that the only thing you can make in a blender is a frozen drink or a yoghurt smoothie and you mentioned applesauce and then you just talked about pates. How versatile is a blender for making things?

Nomi: There’s a big crossover in equipment. When I make a pate I use a food processor because a blender needs a lot of liquid. The pate I like best, it’s in my book, called the Sunflower Pate, and it’s 3 cups of sprouted sunflower seeds and lemon juice, because that’s a good preservative and some tahini and then some onion and scallion and different spices. I use it in the food processor. The secret to blending is it needs liquid. Food processing is for things that are drier. The food processor could never work with as much liquid as a blender would. It would leak all over the place.

Kevin: What about Salidako. Can you explain what that is, for people who don’t know?

Nomi: It’s an odd name, it’s also called a spiral slicer and some people call it a spiralizer. Another name is garnishing machine. I finally just said, listen, I’m confusing everyone because every time the company changed the name, I changed the name. And it’s called the Salidako. It’s now made in China. It’s just a simple plastic gizmo, but what it does is really amazing. Here’s what is does that’s wonderful. It will take a vegetable, and the most commonly used vegetable is a zucchini. You put a three-inch piece of zucchini in this little thing and you turn the handle and what you get is pasta-shaped zucchini. It has this fascinating way of shredding it and you get long, long strands. I’ve had three and four feet long strands, where I’ve had to cut them in the bowl, of angel hair sized pasta made out of zucchini or carrot or beet or sweet potato or parsnip. It won’t work with anything soft. Just turn like a tomato to mush, most cucumbers to mush. It has to be a good firm vegetable and this has revolutionized sort of the palate of raw people. You just never have to eat a salad. You can sit your kids down and they can eat this spaghetti and it’s tossed in a pesto sauce, which I’m sure as you know is garlic and olive oil and lots and lots of basil and pine nuts, just no cheese and it doesn’t taste any different, and then top it off with a raw marinara and suddenly it smells like and it looks like and it tastes like Italian spaghetti. The only difference is, it’s not hot. This has, literally this little gadget has revolutionized, because you’ve got to have ways of doing food fast that’s tasty.

There’s another one I’ve just learned about from Germany and it’s called a Spiralo. If you do like a parsnip, beet, carrot, and turn it into this little skinny pasta — I’ve done this at shows and little kids have walked by and I’ve got it on the table next to the machine to show what it does, and these little three year olds will grab it and eat it. The mother or the grandmother will go, “I can’t believe it, he won’t eat any vegetables!” Something about cutting that vegetable into facets, let’s say, really brings out the sweetness like no grating or slicing ever could.

Kevin: Not only does it bring out the sweetness, I think, but it’s just so much easier to eat. You look at a carrot and you’re like, oh, a carrot. I got to chew this thing forever and when it’s in that small kind of form, you can eat it and you just keep eating it and eating it and eating it.

Nomi: When I started with raw food, I actually had a Champion juicer at the time, but it was in storage. When I started with 100% actually all I had was an everyday blender, a good sharp knife and a grater and I didn’t have any other equipment for at least for the first 6 months. So I do like to say to people when people say, “I don’t have the money to go out and buy all that stuff.” And you really don’t have to, but on the other hand, I have to say, that having some of these gadgets, the Salidako I mean is $24.95, really the ability to change these foods, their shapes, their size, pureeing or taking and turning into this little strand what suddenly is delicate and tender instead of chomping down on some hard. I would never eat a parsnip the way you might take a carrot and chew on it the way you would a carrot. I just wouldn’t, but it’s so delicious when you turn it into the pasta. It’s insane. It’s like a whole other thing.

Kevin: You talked about some of the quick things you can do, like the applesauce. What are some other real quick ideas that someone can do to maybe make a meal like in 5 minutes and go?

Nomi: Let’s not forget that almost any raw fresh raw fruit and vegetable can be eaten as it is. If you start out with a bowl on your counter filled with apples, oranges, bananas, whatever you can find seasonally, grapes papaya, mango whatever and then in your fridge you have different kinds of greens, like broccoli, cauliflower and all that there’s nothing wrong with going and sitting down and eating three apples and two bananas and a mango. I mean literally. I very often eat a red pepper like you would an apple. I found some that are so delicious and I just literally just wash the thing off and bite it and even if I get some of the seeds they’re not hot or anything like they can be. We’re so removed from going into the back yard and plucking fruit from the tree or a walnut from the tree that we literally forget, especially the younger generation, that food doesn’t really come in a box.

I’ve got a gadget called the Toss ‘n Chop. It’s such a clever gadget. You just throw everything that you want for your salad into the bowl and your dressing ingredients, everything, goes in a bowl but no cutting, no cutting board, no knife, no chopping, nothing. Then you just go at it with this thing, sort of a cross between a scissors and a tossing implement.

The other thing is, and I’m sure you already know this, is there’s just a huge craze going on with something called green smoothies, which I actually did mention in my book, suggesting you could put your sprouts and things, sneak them in smoothies. Would you like my green smoothie recipe which is my current passion and crave?

Kevin: Sure.

Nomi: Okay. I put a cup of either orange of tangerine juice in the blender and that’s taking about four tangerines at the moment. Personally I put about 8 cups of greens in, I wouldn’t start with that many because it might taste bitter to you at first. So, if there are any supplements that I’m taking, and I’m usually taking some supplements, put that in. Then if I can get my hands on papaya and I put that in. Yesterday I put a little bit of mango in instead, or a handful of blueberries and then I top it off with two frozen bananas. I like it, because I like my smoothies to be thick and cold. It gives me about 24 oz of smoothie. It’s fabulous. I have it at least once a day, every day. I vary out. You don’t want to eat the same thing every day, no matter how good you think it is for you, because you need variety.

The main reason for the popularity of Italian food is probably its taste that pleases all cultures. Another one could be the quality of its ingredients. A good Italian dish depends directly on the freshness and genuinity of its ingredients. During the present times, it is important to preserve quality standards to avoid a quality loss while looking for convenience in international markets.

Quality Brands

To protect the originality of some typical products and processes, the European Union created the quality brands PDO (Protected designation of origin) and PGI (Protected Geographical Indication). The PDO protects both the origin of the raw material and the typical production process. The PGI protects the typical process, allowing the raw material to come from other parts.

The weak ring is the low knowledge people have about these brands. They are created to foster the typical products, benefiting the customers, as they distinguish the real typical products from the common ones that are maybe sold as an equal quality product. Some researches showed that the number of people who knows about these brands is still a minor part of the customers.

The most known example regards the parmesan cheese. Most of the customers know parmesan as a type of Italian cheese. How many of these customers know about the sentence from European Union stating that Parmesan is the cheese produced in a determined region of Italy, under the rules of Parmigiano Reggiano consortium? Only this cheese can be called Parmigiano or parmesan. The other ones, produced all around the world (this sentence regarded a german cheese) cannot use this name. If they do so, they are doing it unproperly.

Typical food quality and Tourism

This example shows the importance of preserving the food culture. Otherwise, in a few years, in this globalization environment, we were going to eat the same things everywhere, losing this important culture factor that is made of typical processes and products.

When we travel, we do not go visiting museums or monuments only… each place carries its culture also concerning food.

Studies show that the number of tourists that consider the food as an important factor while choosing a destination is growing. A relevant number wants to experience it visiting wineries, agritourist sites and “touching with hand” the process of producing typical products. Often also buying local products to take home part of that experience lived in that specific territory.

Hunger and quality

Quality is for comfortable people. It should not be like this, but it is. People is able to look for quality when is not hungry. Talk about quality brands and typical products has sense when people is already replete, and have the possibilities to choose. This fact doesn’t mean quality shoudn’t be present in every product, but it means that look for a special extra virgin olive oil has sense for someone who already uses and know what an extra virgin olive oil is.

This may be a risk for poor civilizations that may loose their typical process while looking for cheaper food. They may buy from the outside more convenient food rather than evaluating their own typical processes, that may cost more and give less harvest.

Quantity x quality

The process of obtaining smaller harvests began with a huge production of butter in the 70’s, that was storaged in European warehouses. In a world where there is still people who die for hunger, such economic measure to avoid the prices decrease isn’t correct. So, what shoud be done to avoid this inconvenient problem (too much food stored)? Produce less! The biologic products were born then to fulfill this need: smaller harvests using less chemical fertilizers and pesticides.

The process continued and people began to notice that “less is better”. Typical products with small outputs began to be considered specialties. If a kind of olive tree gives less harvest, their product is a niche product.

But how a common customer can notice this difference? Through the quality brands. It’s a powerful tool for quality food lovers. A unique product has no need of a quality brand. Some special brands of balsamic vinegar are sold by more than 2000 US dollars per litre. These are unique products by themselves, as a Ferrari is between machines. But regarding the good products that can be confused with similar in appearance, the quality brand is necessary and allows the gourmets to buy and enjoy special food that continue to be produced as they used to be, respecting the local traditions and allowing us to live in a global world that preserve the differences cultures need to keep the history alive.

Doing any job is easier when you have the right tools on hand. One of a cook’s best tools — and secret weapons — is having a well-stocked kitchen pantry.

Cooking is much simpler if you know that you’ve already got what you need on hand, and aren’t going to have to run to the corner market every time you want to fix a meal.

Having a well-stocked pantry is also the secret weapon especially when unexpected guests drop by.

You’ll be able to make every guest feel special and welcome because, whether it is appetizers for four or dinner for ten, you can handle it with style and panache. In fact, your reputation — and your sanity — will be assured, because with these things in your pantry, you can put together beautiful and tasty food that is beautifully presented in just minutes, simply and easily.

Here is a list of basic ingredients that should be in any well-stocked pantry. (One great way to stock your pantry is to buy one or two things on the list each time you go shopping, rather than trying to get it all at once. If you watch the sales and take advantage of seasonal buys, you’ll be able to save money as well!).

Remember to rotate everything in your pantry on a regular basis, and adjust the items on this list to suit your family’s likes and dislikes.

Herbs, Spices, Extracts and Sauces:
- Salt (Sea and Iodized)
- Pepper (Whole Peppercorns, Black, White and Red)
- Nutmeg (Ground and Fresh)
- Cinnamon (Ground and Sticks)
- Pumpkin Pie Spice (Ground)
- Allspice (Ground)
- Cardamom (Whole and Ground)
- Ginger (Whole and Ground)
- Curry (Ground)
- Garlic (Fresh and Ground for Emergencies)
- Mustard (Ground)
- Bay Leaves (Dried)
- Rosemary (Fresh and Bottled)
- Thyme (Fresh and Bottled)
- Sage (Fresh and Dried)
- Sweet Basil (Fresh and Dried)
- Parsley (Fresh and Dried for Emergencies)
- Cumin (Ground)
- Oregano (Dried)
- Onions (Flakes for Emergencies)
- Vanilla Extract
- Maple Extract
- Almond Extract
- Lemon Extract
- Orange Extract
- Soy Sauce
- Cooking Wine or Cooking Sherry
- Rice Wine Vinegar
- Sesame Oil
- Balsamic Vinegar
- Red Wine Vinegar
- Citrus Vinegar
- Teriyaki Sauce
- Barbecue Sauce
- Sweet and Sour Sauce
- Tabasco or Other Hot Sauce
- Chili Sauce
- Steak Sauce
- Packages of Salad Dressing Mix
- Packages of Dried Onion Soup Mix (Or Other Flavors)
- Soup for Sauces (Cream of Chicken, Mushroom, Celery and Cheese)

For Baking:
- All Purpose Flour
- Self-Rising Flour
- Whole Wheat Flour
- Pancake Mix
- Yeast
- Sugar
- Confectioner’s Sugar
- Brown Sugar
- Sugar Cubes
- Molasses
- Baking Powder
- Baking Soda
- Yeast
- Cornstarch
- Honey
- Cocoa Powder
- Unsweetened or Semi-Sweet Chocolate
- Semi-Sweet Chocolate Chips
- Butterscotch, Caramel and other flavored “chips”
- Nuts (Walnuts, Pecans, Almonds, Hazelnuts and Cashews)
- Marshmallow Cream
- Vegetable Shortening (Regular and Butter-Flavored)
- Sunflower Oil
- Maraschino Cherries

For Appetizers or Adding “Something Special” to Meals:
- Peanuts in the Shell
- Salted Peanuts
- Mixed Nuts
- Extra Virgin Olive Oil
- A Variety of Crackers
- Black and Green Olives
- Canned Mushrooms
- Palm Tree Hearts
- Bottled Asparagus
- Sun-dried Tomatoes
- Bottled Salsa
- A Variety of Chips and Dips
- Cheeses (Traditionally, 3 to 5 are served, from hard to soft, mild to strong. Find flavors that mix well together, and serve cheeses from different animals and different countries)

For Everyday Meals:
- Bullion Cubes and Powders (Chicken, Beef and Vegetable)
- White Rice
- Long Grain and Wild Rice
- Brown Rice
- A Variety of Pastas
- Barley
- Bread Crumbs
- Croutons
- Tomato Sauce
- Tomato Paste
- A Variety of Canned Tomatoes
- A Variety of Canned Beans (Black, Red, Kidney and Garbanzo)
- Dried Beans (Pinto, Chili and Kidney)
- Canned Tuna, Chicken, Crab and Clams

For Desserts:
- Canned Pineapple (Chunks and Slices)
- A Variety of Canned Fruits
- A Variety of Jams or Jellies
- A Variety of Cake Mixes, Brownies and Frostings
- A Variety of Packaged Puddings
- All the fixings for Ice Cream Sundaes or Banana Splits
- Applesauce

In the Refrigerator:
- Milk
- Eggs (Or Egg Substitutes)
- Cream (A staple for many Mediterranean Dishes)
- Butter or Margarine
- Yellow Mustard
- Brown Mustard
- Dijon Mustard
- Ketchup
- Mayonnaise or Salad Dressing
- Cheeses (Cheddar, Swiss, Feta, Parmesan and Jack)
- Cottage Cheese
- Sour Cream
- Green Onions
- Tomatoes
- Cilantro
- Salad Fixings

In the Freezer:
- Whole Chicken
- Steaks
- Boneless, Skinless Chicken Breasts
- Beef or Pork Roast
- Stew Meat
- Hamburger
- Pork Chops
- Pieces of yellow, red and green peppers (Chop up any leftovers each time you use them and throw them into a bag in the freezer. They will add color and flavor to bland dishes)
- Frozen Bread Dough (Make your own or store bought)
- Frozen Rolls (Make your own or store bought)
- Frozen Pizza Dough (Make your own or store bought)
- Frozen Baguette
- Broccoli
- Spinach

With these ingredients in your kitchen, the only thing you’ll have to worry about when it’s time to cook is which recipe you want to try!

There are few things worse than having to throw away food that has spoiled. This is not just a waste of resources; it is also a waste of time and money. In most houses, fruits and vegetables are in need of either quick consumption or quick storage. However, there are certain things you can do to mitigate the amount to food you throw away on garbage day. Here are some tips that can help you keep your fruits and vegetables fresher longer:

Tip #1: Keep your fruits dry.

When you get home from the grocery store, you might like to wash your fruits and vegetables to make sure they are clean and ready to be used. However, when you do this, make sure you put the pieces of fruit and vegetable into clean, dry bags. Moisture causes plant matter to rot faster and in just a few days, mold could be growing on your food. Take extra care about moisture. Some grocery stores spray their produce to keep it looking fresh, so it might be wet when you put it into your produce bag in the first place. Make sure it is dry for storage.

Tip #2: Keep your fruits and vegetables in the refrigerator.

Some fruits and vegetables do not need to be stored in the refrigerator. However, doing so can help them stay fresher for a longer period of time. The cold temperature of the refrigerator helps to slow the aging process and usually the air inside your produce drawer is dry even if your house is a bit humid. If it is recommended that the produce you have purchase not be kept in a refrigerator, keep it instead in a cool, dark location instead of out in the open air.

Tip #3: Don’t purchase more than you need at once.

One of the best ways to avoid food spoiling in your refrigerator is to simply avoid buying more than you need at any given time. Many people like to do all of their shopping for the month during once trip. While that is great for most things, such as cleaning products or soda, it can be really bad for fruits and vegetables. These items rot quickly, so you are better off buying them in small quantities and picking up more on an as-needed basis. Even if you see a good deal with fruits and vegetables on sale, it is usually more cost effective to just by the smaller quantity and avoiding having to throw your rotting produce away at the end of the week.

Tip #4: Shop at farmer’s markets.

While it is definitely more convenient to shop for your produce at a grocery store, if you shop at farmer’s markets, you are going to get foods which are fresher. Farmers who take their produce to farmer’s markets may have even picked the fruits and vegetables that very morning! When you shop at a grocery story, you have no way of knowing how old that produce already is. They might not have gotten it locally, which may indicate that, accounting for shipping time, the fruits and vegetables are already over a week old. When you shop at a farmer’s market, you will almost always be getting produce that has been picked fresh from the tree, vine, or stalk within the last day or two. Plus you will be supporting the local community!

Tip #5: Don’t pack your produce into containers.

Have you ever noticed that, most times, the produce at the bottom of the bin is moldy? This happens frequently due to the weight and the pressure of the produce on top of it. Loosely setting your oranges an apples on the table in a basket might not be a big deal, but if your produce drawer is stuffed full, that pressure on the fruits on the bottom of the pile is creating soft spots, and they will rot more quickly. Instead, make sure that your produce has lots of room and, if possible, is stored on a single layer. At the very least, make sure that heavier items are on the bottom!

While you can definitely invest in Green Bags and other products that can help keep your fruits and vegetables fresher for a longer amount of time, it is important to take other steps as well to avoid problems with spoiling. By changing just a few of your produce habits, you can make sure that you are not wasting time, money, and food as often as possible. Remember, doing your part to help the household save money on fruits and vegetables can really help decrease you overall food budget every month!

It was two days before Thanksgiving. Barbara had volunteered to host the holiday at her home this year. She was glad to have her family and friends over, because it would give her a chance to show off her new kitchen and dining room that was recently remodeled. She also couldn’t wait to spend some time with her 3 year-old grandson, Christopher, whom she hadn’t seen in almost six months. It was going to be a fun and exciting day!

But with all the positives about having Thanksgiving at her house this year, came one big negative - cooking! Barbara had two daughters to help her buy and prepare all the food, so that wasn’t a big deal. But Barbara just wasn’t sure what to make (or how to make it) … sure, there would be the traditional turkey, but Barbara wanted to get creative with dinner. She needed some ideas and recipes!

Barbara checked her bookcase, and she found two cookbooks, but one was for pasta dishes, and the other for desserts. No luck! So Barbara drove down to the library and was searching for cookbooks when a librarian asked her if she needed any help. “Yes, I’m hosting Thanksgiving in two days and I need some help with what to make for dinner!”, Barbara cried!

The librarian smiled and handed her an audio book titled Cooking for the Holidays. “Take this,” the librarian told Barbara. “I just finished listening to this myself, and it was just what I needed to help me cook my Thanskgiving dinner for my family.”

Barbara raced home, put the audio book in her stereo and pressed play. She jotted down three different recipes as the author read them aloud. Thanksgiving was saved!

When the day finally came, Barbara’s friends and family couldn’t stop complimenting her on the wonderful dishes she prepared. “What’s your secret?”, asked her sister Maggie. Barbara just glanced over at the audio book on the counter and smiled.

There are many ways of lowering your carbohydrate intake, even when you crave deserts. Try this cheesecake recipe:

Best Cheesecake
Low Carbohydrate Recipe
Ingredients:
3/4 pound grated aged asiago cheese
1-1/4 pound cream cheese at room temperature
4 eggs
1 clove of garlic, minced
1/4 teaspoon dried tarragon or 1 tablespoon fresh salt and pepper to taste

Directions:
Preheat oven to 350 degrees.

Beat asiago and cream cheese with a mixer until smooth.
Add the eggs one at a time, beating well after each addition.
Add garlic and tarragon and combine well. Add salt and pepper to taste.
Pour into an 8 inch buttered spring form pan and bake for 45 minutes to an hour, checking after 45 minutes.
Cake should be golden and puffed, not loose in the center. Remove from the oven and let stand 30 minutes before cutting.

Or try this recipe, for Chocolate Meringue Kisses:

Chocolate Meringue Kisses
Low Carbohydrate Recipe
Ingredients:
4 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1 cup Splenda
3 tablespoons unsweetened cocoa

Directions:
Preheat oven to 225-degrees. Put baking parchment on a cookie sheet.

Beat egg whites until foamy. Add vanilla extract a few drops at a time and cream of tartar. Beat until meringue starts to look creamy and forms soft peaks. Add in Splenda a little at a time. Add in cocoa a little at a time.

Put meringue on parchment paper cookie sheet by spoonfuls. (You can use a pastry bag and pipe them into cones like Hershey kisses, or flower shapes.) Bake at 225-degrees for one hour. Turn off oven, open oven door a crack, and allow to cool five to ten minutes. Remove from oven and allow to cool away from drafts. Remove from parchment paper when cool.

Carb count for total recipe: 28.7g. Number of cookies varies depending on size.

Variation:
You could also do these with daVinci-flavoured syrups and a little food coloring if desired. Then sprinkle a little granulated Splenda on the top for that sugar “sparkle.”

Note:
If you make smaller meringues, don’t bake them quite as long, or they will be over-dry and fracture easily.

Berries and Roasted Pecans
Low Carbohydrate Recipe
Ingredients:
18 ounce round of Brie cheese
1 cup mixed berries, fresh or frozen
1/4 cup Cognac
1/3 cup apricot preserves
1/2 cup lightly toasted pecan pieces
Assorted crackers

Directions:
Early Preparation: Marinate berries in Cognac for four to six hours. Lightly toast pecans in 350-degree oven for three to five minutes. Set aside.

To serve: Pre-heat oven to 350-degrees.

Cut a wedge 1/4 of the diameter of the Brie. Stack it o top of remaining round and place on ovenproof serving platter.

In a small saucepan heat apricot preserves over medium heat until dissolved. Stir in marinated berries and then nuts. Reduce heat and warm through.

Heat the Brie in oven until softened, but not runny. Spoon mixture over Brie and serve immediately with assorted crackers.

Recipe makes four to six servings.

Blackberry Ice Cream
Low Carbohydrate Recipe
Ingredients:
1-1/2 quart Half n Half
1 quart heavy whipping cream
1-1/2 cup Splenda
6 egg yolks
1/3 teaspoon salt
2 tablespoons vanilla extract
30 ounces fresh blackberries

Directions:
Mix first five ingredients together; heat to a gentle boil.

Remove from heat and chill.

Add vanilla extract; crank for about 30 seconds then add blackberries and crank until done.

Nutrition information per serving:
Calories: 201
Total Fat: 18.7g
Total Carbohydrates: 6g

Chocolate Mousse
Low Carbohydrate Recipe
Ingredients:
4 ounces heavy cream
One chocolate (or cappuccino) Atkins shake mix
Stevia to flavour (optional)

Directions:
Sift shake mix, then whisk ingredients in a bowl until just thickened (be careful not to over-whisk).

Scoop into individual serving dish. Chill for 30 minutes.

Recipe makes two servings.

Carbohydrates: 2.5g per serving

Considering the living conditions of the modern era, it’s easy to understand why toxins build up within the body so heavily. Environmental toxins found in pesticides, insecticides, herbicides, fertilizers, fossil fuels, and other synthetic chemicals create an elixir of toxins bombarding us on a daily basis.

Unclean water, harsh household cleaners, and the prevalence of over-processed, artificial foods also contribute to the body’s poisoning. For these reasons, it is sometimes necessary to engage in natural body toxin cleansing to help the body purify itself and eliminate poisonous waste.

Due to the increase in chemicals applied to conventional foods, organic food is an increasingly wise option. In addition, Oxy-Powder® is an all-natural colon cleansing product that cleanses body systems of waste and supports the digestive tract. Most people don’t realize their digestive system is actually part of the immune response structure and is a key component in the body’s fight against toxins.

Making the choice to eat well is a beneficial first step in the process of toxin cleansing. To truly purge the body’s waste and support the cleansing systems (the lymphatic system, liver, intestines and blood), organic food choices are vital. Along with consuming primarily organic, whole foods, it is also wise to include food choices known for their natural detoxification effects.

A few of these organic, detoxifying foods include:

* Broccoli
* Other cruciferous vegetables (cauliflower, asparagus, etc.)
* Green vegetables
* Fruits (berries and apples)
* Onions
* Garlic
* Lemons
* Broccoli sprouts
* Liquids (green tea, pure water and algae drinks rich in enzymes)

Ultimate Detox Recipes

Easy Wilted Garlic-Sesame Salad — Toss dark, leafy greens in hot, garlic oil for a meal that cleanses the body’s chief detox organ, the liver.

Ingredients:

* 1 Tsp. olive oil
* 1 clove garlic, minced
* 1 lb. spinach, stemmed
* or 1 lb. Swiss chard, stems sliced, leaves torn
* or 1 lb. mixture of spinach and watercress
* Salt and freshly ground pepper to taste
* 1 Tsp. sesame seeds for garnish

Warm oil in large skillet over medium-high heat. Add garlic and stir until lightly browned, about 45 seconds. Add greens (do in two batches, if necessary) and toss until just wilted, 2 to 4 minutes. Season to taste with salt and pepper. Sprinkle with sesame seeds.

Avocado-Cucumber Spicy Spring Soup — A highly energizing soup for your cleansing regimen. This soup contains avocado (which is high in EFA’s) and cucumber (well known for its internal cleansing properties). The taste of this soup can be customized to your preference by the use of various herbs and spices or by alternating between lemon and lime.

Ingredients:

* 1 avocado
* 2 spring onions
* 1/2 red or green pepper
* 1 cucumber
* 2 handfuls of spinach
* 1/2 clove of garlic
* Bragg Liquid Aminos™ to taste
* 100ml of light vegetable Bouillon (yeast free)
* Juice of 1 lemon or lime
* Optional: coriander, parsley, or cumin

Blend the avocado and stock to form a light paste, and then add the other ingredients and mix until the consistency is neither too thick nor too thin. Heat slowly on your range-top burner to preserve the most nutrients.

Vegetable Super Juice — This juice is popular for breakfast due to its energy ‘boost’ effect. It gives your body a nutritious yet gentle start to the day.

Ingredients:

* 1 whole cucumber
* 4 sticks of celery
* 2 to 4 handfuls of spinach
* 8 lettuce leaves
* Other varieties of lettuce as desired
* Optional boosters: parsley and fresh alfalfa sprouts

Juice all ingredients and mix 50/50 with distilled water. Add optional lemon juice to taste and Prime pH to boost the alkalinity of the juice.

Healing Detox Juice — A sweeter, more subtle juice that still packs a nutritional punch! The combination of the carrots, spinach, and parsley provides an excellent source of antioxidants while the celery delivers nutritious cleansing properties.

Ingredients:

* 3 to 4 Carrots
* 125g Fresh Spinach
* Handful of Flat Leaf Parsley
* 2 to 3 Sticks of Celery

Juice all the ingredients (putting celery through last as it is a bit acidic). Mix with water to thin it out or drink it plain.

Raw Broccoli Soup — Definitely a winter favorite and it ends the myth that all raw veggies have to be cold and boring! By steaming the broccoli for just 5 to 6 minutes, the meal remains raw enough to provide all the nutrients but adds enough warmth for that homemade soup flavor. The texture of the broccoli and the kick of the ginger also make this an excellent choice for those new to the concept of alkalizing (returning your body’s internal chemical state to a naturally alkaline balance).

Ingredients:

* 1/2 Avocado
* 6 to 8 Decent size Broccoli Heads
* 1/3 Red Onion
* 1 Celery Stick
* Big Handful of Spinach
* An Inch of Root Ginger
* Optional: Bragg Liquid Amino, cumin

Lightly steam the broccoli for 5 to 6 minutes and put all the ingredients in a blender. Add garlic, pepper, and other spices to taste. The heat from the broccoli makes this a lovely, gently warmed soup that is great for those cold winter months!
Consuming organic foods so as to obtain the most vitamins and minerals can greatly enhance your toxin cleansing efforts. All natural recipes such as these help the body receive the nutritional support it needs to maintain vital health and wellbeing!