Is nutritious food really more pricey

Nobody disagrees: We Americans eat badly. We eat too many calories, too much highly processed food and not nearly enough vegetables.

Why is that? Ask the question, and you get a lot of answers, which is appropriate for a matter as complex as a country’s diet. But one of the answers that bubbles to the top almost every time is that nutritious food just costs more.

Does it?

There are two relevant questions here. The first is empirical: Is healthful food more expensive? The second is behavioral: Is cost what stands between people and a better diet?

By one very straightforward measure, healthful eating does indeed cost more. If you look at cost per calorie (a reasonable measure, since calories are the one thing all food has in common, and we all need about 2,000 of them every day), nutrient-dense vegetables and fruits cost far more, on average, than the ubiquitous, nutrition-sparse sources of calories: refined grains, sugar and vegetable oil.

The fact that vegetables are, on average, more expensive than, say, Doritos doesn’t mean you have to abandon the idea of healthful eating and head for the snack food aisle. Sugar-snap peas and asparagus may bring up the average price of produce, but there are inexpensive calories in the category, too. Think sweet potatoes.

An ordinary supermarket (the one I shop at on Cape Cod) offers a variety of affordably priced calories to meet the daunting challenge of making your daily menu come in at under $4 per person, the average benefit under the Supplemental Nutrition Assistance Program, informally referred to as food stamps. Sure enough, there are the usual suspects: the processed foods that are a microwave away from being a meal. Kraft Macaroni & Cheese comes in at 13 cents per 100 calories. Similarly, there was a frozen burrito for 14 cents, canned beef ravioli for 17 cents and hot dogs for 10 cents. But the rock-bottom-cheapest meal option was instant ramen, at 6 cents, a price point so irresistible that I almost bought some.

As inexpensive as it is, ramen isn’t the cheapest source of calories at the grocery store. That honor belongs to – drumroll, please – all-purpose flour and vegetable oil, both of which cost all of 2 cents per 100 calories. Sugar, at 3 cents, rounds out that trifecta of low-nutrition, calorie-dense staples of the American diet.

No matter how cheap the processed foods are, the raw materials that go into them are even cheaper. And, if those raw materials are so very cheap for us, imagine how cheap they are for Kraft. So cheap that the company can manufacture a food out of them, box it, ship it and market it, and still sell it for pennies. Even so, you almost always do better, cost-wise, when you buy the ingredients and cook them yourself, which is one of the reasons that upgrading to a decent diet may cost less than you think. A 2013 review of studies quantifying the price of a healthful vs. unhealthful diet found that the healthful version cost $1.48 more per person, per day.

Although $1.48 doesn’t sound like enough to make much difference in the quality of your diet, it can buy a variety of cheap, nutritious staples: peanut butter (at 7 cents per 100 calories), whole-grain pasta (7 cents), whole-wheat flour (3 cents), eggs (10 cents), rolled oats (7 cents), pearled barley (8 cents), corn flour (3 cents), brown rice (4 cents), dried black beans (10 cents) and unpopped popcorn (9 cents). (Of course, plain old price isn’t the only issue. Not everyone has access to an ordinary supermarket, but, from a policy standpoint, that’s not an affordability problem, it’s an access problem. Not everyone lives in a home with a proper kitchen, but that’s a housing problem.)

In that list, we find the crux of the issue. The healthful meals you can make at a price point that competes with ramen are anchored by rice, beans and whole grains. And, if you have time and skill – a really big “if” – you can combine those with foods that cost a bit more, such as chicken thighs (13 cents), sweet potatoes (38 cents), carrots (30 cents), frozen corn (25 cents), walnuts (30 cents), yogurt (36 cents) or frozen broccoli (63 cents), and eat pretty well for under $4 per day.

Before we go on, let’s spend a moment on subsidies. Although farm subsidies have certainly had an impact on the price of staples, that impact is dwarfed by the inherent costs of growing crops as different as corn and broccoli. In that particular case, broccoli costs 50 times what corn does to grow (per calorie).

It’s also important to note that the same commodity programs that affect corn and soy subsidize rolled oats, pearled barley, lentils, peanut butter and whole-wheat bread. Although I’m in favor of revamping those programs (What do we want? Crop-neutral insurance!), they can’t shoulder all the blame for ramen.

Back to our dinner of chicken, carrots and black beans, and to the single parent, on a very limited budget, who has the challenge of trying to carve out the time to make it, only to have her (and it’s probably her) kids complain that what they really want is instant ramen.

Adam Drewnowski, director of the University of Washington’s Center for Public Health Nutrition and a longtime researcher in this area, tells me in an email, “Obesity is almost entirely an economic issue, and the higher cost of healthier foods is THE main problem,” but he acknowledges that factors other than money come into play. He mentions two in particular: skill and time, which can feed you well if money is in short supply. “Cooking at home . . . is one way to eat better for less,” he says.

So, sure, it’s possible to make a healthful dinner on a SNAP budget, but the other resources required – time and skill – may be in short supply as well.

Tonja Nansel, a senior investigator at the Eunice Kennedy Shriver National Institute of Child Health and Human Development (an NIH institute), points out that, if cost were the major barrier, we’d expect higher-income groups to eat much better than lower-income groups. “The difference in diet quality isn’t that big,” says Nansel, although it’s hard to determine exactly what the difference is because of the limitations of data based on people’s ability to remember what they ate yesterday.

A 2013 study that attempted to quantify that difference found that the lowest-income group did indeed eat less-nutritious diets than the wealthiest group, but if you compare the lowest with the next group up, the diets are extremely similar. It’s not until you get to five times the poverty level that diets improve, and even than it’s not a big jump.

If cost were the primary driver of poor diets, we’d expect a significant income boost to correspond to a significant improvement in diet, particularly since a meaningful improvement can be had for $1.48 per day.

Nobody I’ve talked to disputes that cost is an issue. Likewise, nobody disputes that convenience and preference are also issues. But it’s hard to say what’s most important. “Most people prefer the taste of ramen to brown rice. They prefer chips to kale,” says Nansel. “The fact that we would rather not have to look at some of those other reasons is part of reason cost gets so much traction.”

Food isn’t just nutrition. Food is pleasure, something very-low-income people have very few sources of, says Nansel. That doesn’t mean we shouldn’t tackle cost at a policy level, she adds. “If we can make healthful food more affordable and accessible, we ought to.”

Looking at cost (or access, or education, or time) as a barrier to eating well is much more comfortable than looking at preference, which smacks of blaming the victim. The idea that our lousy diet was perpetrated on us, with the poor as the most vulnerable, gets around that problem. But until we acknowledge that we – rich and poor – are complicit in our food supply, that we help shape it every time we buy food we want to eat, we’re unlikely to improve it.

– – –

Haspel writes about food and science and farms oysters on Cape Cod.

Special To The Washington Post

What to Do When You Over-Salt the Food

No matter getting used to adding a little more salt to everything you eat, it's not easy to eat food that's too salty, and the fact that under-salted food is better, is not easy either. This means that salt should balance taste in food. The question is what if you have over-salted the food you're cooking? What will you do if your food is too salty?

Some cooks would remedy flops by starting over from scratch, or throwing part of it out. But do you have enough ingredients? Perhaps if things have not fallen apart totally, there can be good solutions to save your food.

Brown Sugar

For an over-salted sauce or soup, you may add a dash of sugar and a squeeze of lemon juice. A few pinches of brown sugar usually cure the extra salt in soup, stew and sauce without sweetening the dish.


If the food remains salty, finely slice a raw potato and add it to the mix. Potatoes will absorb the excess salt in an over-salted food. Keep the slices in the dish until they turn translucent. Be sure to discard potatoes before serving.

Adding Bland Ingredients

Aside from potato, other ways to cover up saltiness is by adding bland ingredients like mushroom, tomatoes, cream or milk. Few drops of sweet sherry, wine or a little plain yogurt, whichever is appropriate for the dish involved, can repair an over-salted dish. For over-salted fish, chicken, beef or pork, over-saltiness can be masked by smothering the food with a bland sauce or gravy.

Adding the Quantity of Liquid

Most of the time, immediately increasing the quantity of the liquid is the fastest solution. This is true for soup, stews and sauces. Another quick fix is ​​to add a few spoons of milk to the stew. For an over-salted spaghetti sauce, add more tomato sauce.


If you have over-salted steamed or boiled vegetables, try rinsing the veggies to remove saltiness, or put in a pot of boiling water for 30 to 1 minute. If it's the cooking water you have over-salted change this at once. If using dried fish that is naturally salty, remove the saltiness by washing the dried fish in running water before cooking.

When using canned vegetables, drain and throw away accompanying juice. Canned goods are normally salty due to salt as a preservative. So make sure you do not include the juice into your food to avoid added saltiness. Carefully read labels of seasoning mixes, and add only small amount of the specified flavoring.

Salt is necessary and over-salting is one of the most common disasters in cooking food. As a general rule, "The flavors from salt or spice take time to infuse into the food.", So the next time you prepare your meal, go easy by starting with a small quantity of salt and gradually increasing until you reach the desired taste .

I usually under-salt mine when I cook for myself, but when I cook for other people I most of time end up with over-salted food, just a funny part of some of my cooking. If you have any tips for overcoming kitchen flops like over-salting or over-spicing, I, and others, would surely like to hear them.

Top 7 Belly Fat Burning Foods to Lose Tummy Fat and Get Flat Abs

In this article, I want to share 7 top belly fat burning foods to help you get flat abs. I believe that if you incorporate these foods in your diet that you will find it much easier to lose weight. If you do not you may get less than optimal results.

It is simply a fact that what you eat is the most importan factor in how fast and efficiently you lose fat and weight. This should be your main focus.

Here are the 7 belly fat burning foods you should include in your diet:

1. Eggs – This superfood is a top source of protein and a host of other goodies. Protein helps to build muscle tissue and boost metabolism and can also help to make you feel full for longer and so is a good appetites suppressant. Whole eggs are fine as the yolk has many nutrients you can use.

2. Oatmeal – Rich in fiber this often underrated food helps to keep you full, improve your digestive process, provides a source of good energy and helps you to maintain the necessary calorie deficit to lose weight.

3. Broccoli – This is a nutrient packed vegatable and actually helps to burn off belly fat because it contains phytonutrients. These are elements that help to fight xenoestrogens, chemicals which are common in our food supply that induce more abdominal fat storage. By eating broccoli, you reduce the effect of xenoestrogens on your body.

4. Almonds and nuts – These are sources of protein and lots of healthy fats. You need healthy fats to function properly and to lose belly fat, so these foods are an essential and excellent addition to your regular meals.

5. Low fat dairy – While these foods do not actually induce more fat burning (although they are rich in protein), research shows that a greater consumption of dairy helps your body to get rid of fat through its secretions. This can amount to a few pounds a year so it's worth noting.

6. Garlic – While this food may not be the best food to eat before a big date, it is considered very healthy. Garlic contains allicin, an element with multiple health benefits which is also said to fight off fats in your body.

7. Tuna – Another rich source of protein and healthy fats for greater metabolism and more rapid fat burning.

Eat these belly fat burning foods regularly and you will see faster results.


Day 804 Raw Vegan/Fruitarian/Whatever



WINTER EBOOK NOW AVAILABLE —– ————— 41 NEW RAW VEGAN WINTER?HOLIDAY RECIPES!!!! Including Meatloaf, Stuffing, Herbed Coconut “meat”, mashed veg and smoked bits with sour cream… desserts, drinks, and warm foods featuring the best of the season
GET IT HERE: ———— ————–


~ 30 Day Meal Plan with Recipes. Eat how I eat:

~ 52 To a New You Guide to help you go raw vegan here:

Comment if you have questions, and you can find me all over social media too:

YouFood @rawfoodromance
SnapChat lissarawvegan

Fruit on!! xo Lissa

Raw, vegan, gluten-free? Dinner party etiquette for hosts and…

Raw, vegan, gluten-free turkey substitute, anyone? The holiday season is upon us, which means plenty of gatherings that revolve around food. This can create anxiety for hosts and attendees alike, as food sensitivities and special diets seem to be more prevalent than ever.

I’ve seen the stress on both sides. People are probably more particular with me about their food preferences because I’m a dietitian, but even I struggle with where to draw the line. I was recently taken aback when I invited a friend to dinner and asked about any food restrictions. She is sometimes a vegetarian and sometimes not, so it’s tough to keep up.

She replied, “I eat fish, but only if it’s sustainable.” As someone with above-average knowledge of sustainable fishing practices who lives in a city where sustainable fish markets exist, I was still surprised by this request. Should a host be expected not only to accommodate special diets but also to ensure that what’s on the table is local, organic or meets other food preferences?

This got me thinking about what picky eaters many of us have become. I started to wonder what the etiquette is around asking our hosts to accommodate us and how far hosts are expected to go. Are there different rules if it’s a small gathering or a larger dinner party? And does the already stress-inducing holiday season mean we all need to loosen up our food rules?

I asked one of the top etiquette experts in North America, Julie Blais Comeau, for her advice on how hosts and guests can navigate special diets around the holiday season.

– Allergies, sensitivities and preferences

If you have a food allergy, it’s your responsibility to let your host know. This is a safety issue, so don’t be shy about speaking up! Hosts should do everything they can to accommodate allergies.

With food sensitivities, mild intolerances, preferences or personal choices, things get a bit murkier. A good rule of thumb is the closer the relationship and the smaller the gathering, the more appropriate it is to bring up food preferences that aren’t allergies or otherwise essential. A festive dinner for three at your sister’s house? You can mention that you’re trying to avoid red meat. Going to a holiday party for 70 people at your significant other’s boss’s house? Best to keep nonessential special requests to yourself.

– Advice for holiday hosts

Blais Comeau suggests hosts ask, “Is there anything I should be aware of to make you comfortable?” You can include ” . . . throughout the meal or in our home?” This opens up the conversation to what the person chooses to tell, and takes it beyond food to things such as pets.

If you don’t want to have to accommodate special diets, it’s best not to ask at all. If you ask about food preferences, you are then expected to make an effort to meet the needs brought up by your guests. You could be opening the floodgates.

If a guest does bring up a diet preference that you feel isn’t essential or is a bit too demanding (like in my sustainable fish example), you can say: “I’ll do my best to accommodate that. I will be serving plenty of vegetables, a large salad and wild rice pilaf.” Letting the person know what other dishes you are planning will help them know what to expect, and they will know they can complement their meal with other options.

A suggestion from Blais Comeau that surprised me is that as the host, it’s perfectly acceptable to ask the person with the allergy or food restriction to bring something, even if they don’t offer. She suggests saying: “I understand you’re avoiding gluten. Is there a side dish you’d like to contribute?”

This makes the guests responsible for their own special requirements. They are experts on their diets, and you aren’t.

– Advice for holiday guests

If you have a special diet, religious or other food restrictions, or especially an allergy, you should say to your holiday host: “I’d love to come, but I want you to know I’m allergic to/can’t have ___. I’d like to bring a dish to share with everyone.”

This is a great tactic for vegans and vegetarians to use. As I hear often from vegetarian clients, well-meaning hosts often offer vegetarian options such as vegetables and potatoes, not realizing vegetarians need some protein, too! Take the guesswork and stress out of it for the host and bring your own diet-appropriate side dish for everyone to try.

What if you’re on a juice fast, sugar detox, low-carb diet or other program that you have to admit is short-term? First of all, why are you on this diet at all, especially during the holidays? Second, according to Blais Comeau, it’s rude to share preferences or special diets you are on with your hosts. They were gracious enough to invite you to a meal. Either decline the invitation or suck it up for that one meal. Your host doesn’t need the stress of figuring out which foods are compliant with your diet and which aren’t.

Happy (gluten-free, vegan, paleo, etc.) holidays!

– – –

Christy Brissette is a dietitian, foodie and president of Follow her on Twitter @80twentyrule.

Should dogs really be eating raw food? We asked experts for answers

With more information emerging every day about processed food, it’s no wonder people are arguably more health-conscious than ever. And given that people consider pups part of the family, it was only a matter of time before raw diets for dogs experienced a surge in popularity.

But is this just another health fad for pets that comes in hot and burns out quick? Or is there more to this lifestyle choice than being trendy?

A raw food diet for dogs is precisely what it sounds like: all of the food is raw. There are no hidden ingredients. There are no preservatives or fillers. You are, in essence, feeding your dog the same healthy food you might eat yourself, but you don’t cook any of it (not even the meats).

More: You use natural remedies on yourself — why not use them on your pet?

The logic is that, historically, dogs didn’t have meals cooked for them. Throughout evolution, they have survived on a raw food diet through predation and foraging. The theory, then, is that dogs’ digestive systems could be better suited for raw diets.

People who make the switch seem to swear by it, claiming their dogs experience benefits ranging from better breath to a shinier coat and everything in between. Still, most of the information out there seems to be anecdotal, so we decided to consult an expert source.

According to veterinarian Dr. Eloise Bright of the Love That Pet vet clinics, a raw food diet for dogs can be helpful — but it does pose a few risks.

“Raw food diets can work fine, but I like to be cautious about certain meats raw, mainly due to food-safety issues,” she told SheKnows. “We see a lot of gastro due to raw feeding, particularly raw chicken and mince. These things are best cooked due to high levels of E. coli and salmonella. Same with raw eggs.”

Bright does concede, though, that dogs can do well adhering to a raw diet, explaining, “The truth is that dogs can thrive on all sorts of diets, and sometimes it isn’t a one-size-fits-all solution. Many do best with little variety in their diet and will get stomach upsets with fatty, rich food. Or, in fact, anything but what they are used to.”

Further pointing to the possibility that raw diets could be beneficial for dogs is the fact that raw diets rely largely on vegetables. “Dogs also need fiber in their diet, so an all-meat diet tends to lead to constipation,” Bright said.

A raw food diet can also be beneficial for pet owners whose pups have food allergies — sometimes a change in diet helps, suggests Bright.

“Commonly, they are intolerant to chicken, beef, corn or another red meat, so switching to home-prepared food can be helpful. This is best done with assistance from a vet so you can make sure that nutritional requirements are being met. No dog will thrive on only eating a few ingredients with no vegetables,” she said.

More: Inquiring (and grossed-out) minds want to know — why do dogs eat poop?

One major caveat, according to Bright, is the consumption of raw bones.

She elaborates, “I don’t like to recommend bones, mainly because we see the worst of what happens with bones, and they can be dangerous. Bones can cause gastroenteritis; foreign bodies (chicken necks are the ideal shape to get lodged in the esophagus) and harder bones will break teeth. Bones that are consumed (even if raw) will cause constipation and obstruction further along the digestive tract too. I would see usually one dog a week that has a broken tooth from bone chewing. When you think about how strong those big bones are — particularly beef shin bones that are able to hold up the weight of a cow — if a dog tries to chew one of those, often the tooth gives away before the bone does.”

Plus, it’s not like giving your dog a raw diet is going to give him pearly whites. “It’s a complete myth that bones clean teeth,” Bright emphasized. “The best thing for healthy teeth is the same as for us: daily brushing and a regular scale and polish every six months.”

Raw diets can be accomplished with minimal risk to your dog, though, and dog nutrition blogger Kimberly Gauthier says the benefits speak for themselves. In fact, she believes in raw feeding for dogs so much that she parlayed her passion into one of the leading blogs in the U.S. on the subject — Keep the Tail Wagging garners over 100,000 unique visitors per month who practice raw feeding or are considering it.

More: My dog’s dry skin turned out to be a serious medical condition

Gauthier first turned her attention to raw feeding for dogs because her own pooch, Rodrigo, suffered from severe allergies, ear infections and digestive issues. Seeking an alternative to commercial dog food that might alleviate Rodrigo’s symptoms, Gauthier stumbled upon raw feeding.

Over 6,000 subscribers later, she is considered an unofficial expert on the dietary change for dogs.

When asked what advice she would give other dog owners who are considering making the switch, Gauthier shared with SheKnows her top three tips: 

“1) Don’t rush into the diet unless you have a veterinarian experienced in raw feeding helping you along the way. I find it better to start with a reputable pre-made raw brand. Be careful — because of the growing awareness of raw feeding, there are a ton of hacks entering the game.

“2) Take your time and educate yourself on raw feeding and your dog’s needs. I’m raising four raw-fed dogs and each one has different needs. Although there is a basic understanding of what it takes to create a balanced raw meal for our dog, this changes a little (or a lot) depending on the dog’s age, health, weight and our access to resources.

“3) Join a local raw feeding community (or an online one). There are many Facebook groups and forums for raw feeders. These groups can be intense, so develop a thick skin. Despite the strong opinions you’ll see flying back and forth, there is a wealth of information and experience here. But don’t stop here — take a few steps and do your own research as well. I’ve found that finding a local raw feeding community is a great way to learn, share tips and save money on resources.”

As always — and as recommended by both Bright and Gauthier — consult your veterinarian before making any major changes to your dog’s diet or lifestyle.

What do you think? Would you try a raw diet for your dogs?


Day 803 Raw Vegan/Fruitarian/Whatever


WINTER EBOOK NOW AVAILABLE —– ————— 41 NEW RAW VEGAN WINTER?HOLIDAY RECIPES!!!! Including Meatloaf, Stuffing, Herbed Coconut “meat”, mashed veg and smoked bits with sour cream… desserts, drinks, and warm foods featuring the best of the season
GET IT HERE: ———— ————–


~ 30 Day Meal Plan with Recipes. Eat how I eat:

~ 52 To a New You Guide to help you go raw vegan here:

Comment if you have questions, and you can find me all over social media too:

YouFood @rawfoodromance
SnapChat lissarawvegan

Fruit on!! xo Lissa

Guide to Standardized Recipe

Standardized Recipe Ideology

A standardized recipe refers to a particular standard-of-use of certain metrics in cooking – Standard sizes, time, temperature, amount, etc. Abiding by this rule creates uniformity in kitchen produce, whether or not it is tangible or intangible.

The idea of ​​a standardized recipe is definitely not alien to many of us anymore. In fact, it has been very widely used around the globe and there are certain metrics to a standardized recipe that we must follow. In the kitchen, a standardized recipe is a crucial part of standardizing dishes, ingredients and elements in a restaurant that might lead to gain or loss during operational hours. Certain restaurants benchmark standardized recipes in their kitchen, some do not. There are pros and cons of using standardized recipes.

Benefits of having a Standardized Recipe

  1. Creates an absolute standard in kitchen produce and cooking activities.
  2. Allows smooth transition between different kitchen staffs.
  3. Maintains food quality and food standards during kitchen operational hours.
  4. Guiding tool for newcomers to the kitchen.
  5. Refresh minds of kitchen staff after some time . (Eliminating guesswork)
  6. Referral material should there be any disputes.
  7. Base for costing when kitchen costs are calculated .
  8. Be a great guide to implementing a new menu should there be any need.
  9. Planning and costing purposes when a particular event needs accounting / kitchen control auditing.
  10. Prevents raw food leftovers (with good Kitchen Control)

Cons of having a Standardized Recipe

  1. Inconvenient – This can be from the Head Chef keeping the list of standardized recipe in his room and had it locked or having three big books of standardized recipe and need kitchen staff to flip over one by one to get everything done. Inconvenience is the number ONE factor that led to kitchen staff not using standardized recipes.
  2. Time consuming – This is also one of the reasons why standardized recipe are not followed. During peak hours, a kitchen do not have time to waste, and every second counts.
  3. Better variations – Some Chefs prefer to follow their centric of taste, some are just worship their own believes. This could cause a problem when there is no proper training provided and Kitchen Control.
  4. Rules are meant to be broken – There are always different people / consumers around your restaurant. What's important, the customers. When standardized recipes are not tested regularly on the restaurant, inaccurate information may be provided in the standardized recipe. Solution: Leave room or space for food / cooking variation. This usually happen when the Head Chef is not properly organized or trained well for his position.
  5. A secret no more – Some restaurateurs or Chefs frown on making a book of standardized recipe because they want to protect their food knowledge. This is a classic perception: Someone comes by, takes all the recipe and leave the restaurant after a month.
  6. When it's gone, it's really gone – At certain times in a restaurant, a piece of recipe sheet can get lost. When it's lost, there will be a slight havoc in understanding as the Head Chef needs to take action immediately. On another situation, it can also be 'stolen' or 'retrieved' as management of the restaurant changes, and / or someone steals the particular information, or the restaurant faces mishaps like kitchen on fire.

Standardized recipes do not necessarily have certain standards that you need to follow. There are many ways to actually personalize your standardized recipe, keep them into your book and use them for referrals in the future. Alternatively, you can also save them into your computer, and organize them well. Whatever it is, standardized recipes serve good purposes in a kitchen – Take the time to actually follow the steps, and you might just get happier guests / customers.

There are three (3) common ways of writing a recipe:

  1. Paragraph-style recipes
  2. List-style recipes
  3. Action-style recipes

Paragraph Style Recipes This way of writing a recipe is classic – And they serve their own purpose in writing that way. There are many pros and cons to this kind of writing style, and we'd like to leave it up to you to figure it out. Anyway, here's an example of a paragraph-style written recipe:

Put your skillet on the pan and turn on the heat to low. Now take a bowl, crack 2 fresh eggs inside and add in some salt and pepper. Next, grab a whisk and start beating it until it's mixed or quite fluffy. When your skillet is hot enough, add in 1 tbsp of oil, and swirl the oil around. You'll notice the oil runs faster on hot pans. When your pan and oil is hot enough, turn on the heat to high and pour in your eggs. Leave the heat on high until your eggs (at the side of the pan) forms a solid texture. At this time, reduce your heat to low. When your egg is cooked enough, flip it over and top it off with some ikan kering! Voilá!

Paragraph-style recipes can work at certain extent. Be sure to choose your methods of writing well.

List-style Recipes The list-style writing of recipes is one of the easiest, practical and most common ways of writing a recipe. This method consist of two sections – The header, and footer. Header consist of different elements such as recipe title, temperature, yield, time, etc, while the footer contains methods to use these ingredients. An example of list-style recipes:

-Eggs With Ikan Kering 2 no Eggs
-1 Tbsp Oil
-Ikan Kering

  1. Heat up your pan in low heat, crack two eggs into a bowl and add seasoning. Whisk well.
  2. When your pan is hot enough, add in your oil and wait until it's hot.
  3. Pour it in and turn your heat to high, until you see the sides of your eggs are actually solid in texture.
  4. Reduce your heat to low, and cook the eggs well. Flip over.
  5. Top it off with some crumbled ikan kering and voilá!

Action-style recipes Action style recipes has been known as the killer way of listing recipes, amount, methods and ingredients in a very organized and well-mannered. The first step will usually contain ingredients and methods limited to only a particular food preparation, and the list continues and combines with step two and three. Here's an example:

Action-style recipes can be very directive and you can add in more information to your liking. Choose which is best for you and your audience, then pick the right one and give them value.

Standard Elements in a Standardized Recipe Although we may see certain standard recipe metrics in a standardized recipe that may be both relevant and irrelevant to you, there are certain practical usage to it, and customizing your standardized recipe a good way to go when you need to emphasize certain recipe metrics in a recipe sheet . In a way, always think of your end-users rather than yourself.

Common Recipe Elements in a Standardized Recipe

  1. Ingredients
  2. Temperature
  3. Equipments & Utensils Needed
  4. Amount
  5. Method
  6. Media (Picture / Video)

These metrics are the basics – But what makes a better Standardized Recipe is to actually explain in detail what is the outcome, what should you avoid, what should you do and not do, etc. While these may be too long to squeeze into your methods area or the miscellaneous box in the action style recipe, you should include a section to it.

Recommended Standard Recipe Elements to Add These recommended standard recipe elements are absolutely optional and should only be included at selected times. Note that most recipes require only the simplest of steps to take, and portrayal of information should be as concise, clear and to the point as possible.

  1. Taste – At what degree should this dish taste like, and how you can stretch its seasoning properties from there.
  2. Precautions and Warnings – Precautions while handling these food mix or cooking methods.
  3. Tips & Advice – Best way to beef up preparation methods and cook well without the need for practical training.
  4. What to do while waiting – Important steps or methods to follow or take while waiting cooking or preparing a food ingredient or food ingredient mixes, etc.
  5. Alternatives – Alternatives to this cooking method, or that food ingredient which might not be available in certain areas of the world. Should there be any alternative ways to do it, it should be pointed out.
  6. Halal status – Halal status is very important . Certain foods are pre-packed in a non-halal manner, or foods containing pork-based materials used in preparation or alcohol usage. For example, rum flavoring. Comes in halal and non-halal.
  7. Garnishing recommendations – This should be included and portrayed after recipe methods.
  8. Miscellaneous information – This information should be portrayed at the very bottom of the recipe, stating ways on how to prepare and cut this meat, or measure the intensity of cooking in the meat. This could also serve as a section where you throw in a combination of Taste (No. 1) and Tips & Advice (No. 3).

Raw food company fined for out-of-date pet food

Staffordshire County Council Trading Standard’s Animal Health team performed a routine visit to the premises in October 2015, where they found pet food in the corridors and out of the main freezer.

Items were found left in sunlight and defrosting, the freezer was also full of out-of-date products. Animal by-products has also been placed into landfill bins.

A total of 20 animal by-product offences were put before magistrates, who took into account the defendant’s early guilty pleas when passing sentence.

Landywood Pet Foods was fined a total of £10,000, with £1,418 of costs and a £170 victim surcharge.