Karaoke Giapo Jess Cann Joshua Walker Magda Sit , Patrick Cavill and Lyndsay

Poker Face. Lady Gaga.Come to Giapo 279 Queen Street in Auckland City ( Next to the Civic Theater.) Giapo means awesome organic natural gelato. Our Gelato is free from preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comesfrom dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=t6J6_0CfdPc&hl=en

Top 5 Quick and Easy Vegan Recipes

Did you know that most of the food we eat is vegan? You probably never thought of it that way, but plant based foods are everywhere. Breakfast, lunch, dinner, or snacks, there are plenty of vegan choices out there. Here are a few very easy vegan recipes and snacks to help you choose smart, vegan-friendly food choices for your next meal.

1. Terrific Tofu Stir Fry
Tofu is a great source of soy protein, and you can use it in almost every recipe that calls for meat or eggs. My favorite lunch or dinner meal consists of cubing the firm tofu, fry with vegetable oil and raw soy sauce, and add all the organic veggies of your choice: carrots, eggplant, zucchini, cabbage, bean sprouts, pea pods, and onions. Serve over organically grown rice or brown rice and you have a super healthy, hearty meal to fill up even the hungriest appetite!

2. Cool Cold Cereals
Try a bowl of cheerios, 1 cup soy milk, and a handful of fresh strawberries or raspberries. Craving something sweet? Cocoa beans are organic so why not have a bowl of cocoa puffs or cocoa krispies with 1 cup vanilla soy milk? You can ultimately use any of your favorite cold cereals and fruit here, so use your imagination and go nuts!

3. Awesome Acai Smoothie
How about an awesome fruit smoothie for lunch or a snack? If you can find them, the Acai berry is native to Brazil but one of the super healthy foods we don't find much of around here. You can also use blueberries if the Acai is not available. Blend together these, fresh or frozen, along with all the other fruit you want (pineapples, mangoes, bananas, strawberries, etc). Add some ice or soy sorbet and blend some more. Top it with some granola and fruit slices for a super cool energy boost! Yum, yum!

4. Cosmic Curried Kale
Everyone should eat more greens in their diet anyway, so this recipe is vegan-friendly and also all raw for those super health food fanatics like my good friend Jill from Minnesota! She calls it Cosmic Curried Kale. She de-stems and washes the curly kale, puts it in a bowl with a shredded carrot, then blends together 1 part Nama Shoyu (raw soy sauce), 1 part lemon juice, 1 part olive oil, 2 cloves garlic, and adds cumin and coriander for the dressing. Super simple and totally organic!

5. Cookoo for Cocoa Pudding
We all love chocolate, and the classic chocolate pudding is no exception. Even vegans can enjoy this well known dessert. Mix 2 cups soy milk with 3 tablespoons organic cocoa, 5 tablespoons cornstarch, 1/2 cup sugar, and 1 teaspoon vanilla until smooth. Cook it over medium heat until it becomes thick. Pour it into serving dishes and chill in the fridge! Now that's super easy and should satisfy any chocolate lover's cravings!

Cornell Underground Dinner

A seven course private dinner produced entirely by an independent student group at Cornell University working under the mentorship of renown chefs, Drew Nieporent, Francois Payard, Eric Ripert, Rick Tramanto, Anthony Bourdain, and Daniel Boulud. Menu Consisted of: Cherry Coke Foie Gras Alix Daguin mentored By Rick Tramonto Rabbit and Chanterelle Tamales with Mole Trio Nicole Leong and Anna Bauer Mentored By Anthony Bourdain Finger Lakes Schuyler Cheese filled Ravioli with Green Peppercorn Kevin Relf Mentored By Daniel Boulud Pan Seared Halibut with Shellfish Emulsion and Spring Vegetables Max Kellman Mentored By Eric Ripert Beef Tenderloin with Marrow Parmentier and Spring Garnish Peter Roumanis Mentored by Drew Nieporent Lemon Verbena Sorbet Katherine Kiess Chocolate Toffee Cake Danielle Tsuzuki Mentored By Francois Payard May 5, 2009



http://www.youtube.com/watch?v=dp2ghXokE4s&hl=en

Karaoke Giapo Joshua + Patrick + Ryan Bad Romance

Come to Giapo 279 Queen Street in Auckland City ( Next to the Civic Theater.) Giapo means awesome organic natural gelato. Our Gelato is free from preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comesfrom dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=RJytSmMALBc&hl=en

uzair anzar @ GIAPO Queen St. - 26.12.2009 10:30

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=URDfj3Ov6m4&hl=en

James discovers amber sorbet

...before the mommy food avengers get me, it's sugar - free naturally sweetened LOL



http://www.youtube.com/watch?v=6eBiGuJhoi0&hl=en

Jess Emma Matt

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=E2_RnBg1j6U&hl=en

Agnese Pepe Petrucci a Vittorio e Teresa

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=N-h-LlrnhAM&hl=en

Karaoke Giapo Mariana Gutierrez

Karaoke at giapo 22 January 2009. Mariana!!!Giapo means awesome organic natural gelato. Our Gelato is free from preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comesfrom dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=kfCDxq3ikYE&hl=en

Not Sure What To Serve For Easter Dinner?

Make These Easter Treats Your Easter Feast!

Easter Day and the Easter recipes we choose to cook play an important role in our lives.

Easter is about life; it's about springtime and welcoming back the flowers and birds; it's about a warmer sun on our backs and a renewed faith in all the good we want and believe in for everyone. Easter is a day to be with family. Easter is about love.

Yes, some people will think about new suits and new dresses and as a time for chocolate bunnies, marshmallow chicks, and colored eggs. Certainly a number of children will. But for me, Easter is about being with family and friends and enjoying a great meal with them.

I recently saw a statistic that says, despite the fact that the better restaurants seem packed with people on Easter, only 35 per cent of Americans go out for their Easter meal. That means 65 per cent of us either stay at home and cook or we are the guests of relatives who are doing so.

I will be cooking and preparing Easter dinner at my house this year for the first time in 24 years! I finally have a fully trained, very competent staff at my restaurant. They will handle everything at the business, allowing me to cook for my family, relatives and friends. I consider this a great honor, not a burden. This is one of the things I do best, and I enjoy it!

One of the most interesting things about Easter is that it is somewhat of a "melting pot" holiday, with traditions from many cultures and religions. But there is no doubt about it, food plays a big part of celebrations in every culture.

Not sure what to serve for Easter dinner? The recipes on this page are traditional Easter recipes, or would make good components to an Easter dinner. But don't stop your recipe search here on this page. This is only a sampling of what you will find on my website.

Ham is a traditional main course at this time of year, so I have included a wonderful ham recipe here, along with a secret restaurant appetizer recipe, a starch and vegetable to accompany the ham and a recipe for dessert - a fabulous Triple Chocolate And Vanilla Cheesecake.

But on my website I have many other Easter recipes from which to choose. Mix and match components of these menus or other recipes on the website to create your own perfect Easter dinner.

This Crab Artichoke Dip Appetizer is the all-time best selling appetizer at my restaurant, despite the fact that crab is expensive. The combination of ingredients is what drives the price but it is so good my restaurant guests buy it frequently. They have asked me for this crab recipe many times and, until now, it has always been one of my secret restaurant recipes.

Hot Crab Artichoke Recipe For 8-10

Preparation time: 15 minutes

Ingredients:
8 ounces cream cheese

2 cups of mayonnaise

3/4 pound of Dungeness crab

1 cup quartered artichoke hearts

1/2 cup white onions, diced

1/8 teaspoon white pepper

1/4 - 1/2 teaspoon Tabasco sauce

1/2 teaspoon sherry vinegar

1/2 teaspoon garlic, minced

2 tablespoons green onions, minced

2 tablespoons red pepper, minced

2 tablespoons celery, minced

1 1/2 teaspoons parsley, chopped

1 1/2 cups freshly grated Parmesan cheese

1 1/2 cups grated Mozzarella cheeseInstructions:

In a mixer, whip the cream cheese until soft but not airy

While the cream cheese is mixing, prepare the crab, artichoke hearts, onions, garlic, red pepper, celery, parsley and cheeses

When the cream cheese is softened, fold in the remaining ingredients, adding the cheeses last

Refrigerate until ready to use

Bake in a baking dish in a pre-heated 375 degree F oven for 10 minutes or until lightly browned on top and bubbly around the edges

Serve with thinly sliced French bread and/or artisan crackers

Apricot Glazed Ham Recipe

Preparation time: 1 1/2 hours. Serves 15.

Ingredients:

One 5 pound old fashioned smoked, boneless ham (pit ham)

1 cup apricot nectar

1 cup apricot preserves

1/2 cup orange marmalade

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmegInstructions:

Pre-heat the oven to 325 degrees F

Place the ham and apricot nectar in your roasting pan

In a small mixing bowl, combine the preserves, marmalade, cinnamon and nutmeg

Spread the mixture over the surface of the ham and loosely cover the ham with foil

Bake for 1 1/4 hours basting your ham with pan juices every 20 minutes

Using a thermometer, check the internal temperature of the ham and remove it from the oven when the internal temperature reaches 140 degrees F

Slice the ham and place slices on a serving platter and spoon the pan juice over the slices ham

Basic Scalloped Potatoes

Preparation time: 20 minutes. Serves 8-10.

Ingredients:

1/2 cup butter, melted

8 medium potatoes, peeled and thinly sliced (I am fortunate to have a mandoline, otherwise slice the potatoes with your knife)

2 medium onions, diced

2 cups heavy cream

Sea salt and freshly ground black pepper, to taste

Ground Allspice, optional

Fresh parsley, mincedInstructions:

Preheat oven to 325 degrees F

Grease a shallow baking pan with some melted butter

Place a layer of potato slices on the bottom of the pan and sprinkle with half the onion, salt and pepper to taste

Place a second layer of sliced potatoes over the first layer

Repeat the layering process until all the potato slices are gone

Pour the heavy cream over the potatoes, sprinkle again with salt and pepper and if you wish - AllSpice

Drizzle the remainder of the butter on top

Bake for one hour in the oven or until most of the cream is absorbed and the top is golden to golden brown

Sprinkle parsley on top to serve

Fresh Green Bean Recipe

Preparation time: 5 minutes (once your Dill Butter is prepared). Serves 4.

Ingredients:

1 pound green beans

Dill Butter - Recipe Below (or simply use regular butter and salt and pepper if you prefer)Instructions:

Wash beans thoroughly in clear, cold water and trim the ends

If using baby green beans, you probably do not need to cut them into smaller pieces. Otherwise you may want to cut the green beans at least in half. You can cut them straight across or at an angle

Place green beans in a pot of boiling water and blanch them for 3-4 minutes (Some people add a bit of salt to the boiling water, but this is optional and there should be plenty of room in the pot but don't use more water than you have to. If you are cooking more beans than you have room for, it's okay to cook them in batches.)

Drain beans in a colander

Place your Dill Butter in a skillet or sauté pan over medium-low heat to melt the butter

Put beans in the pan with the Dill Butter and heat thoroughly, making sure the beans are re-heated but not over-cooked

Plate beans and serve

Dill Butter Recipe

Preparation time: 15 minutes. Makes enough for bean recipe above.

Ingredients:

1/4 pound soft butter

1 table spoon chopped or minced fresh dill

1/2 teaspoon minced fresh garlic

3/4 teaspoon lemon juiceInstructions:

Coarsely chop the dill and process in a food processor with the butter, garlic and lemon juice (or mix thoroughly with a fork)

Shape the mixture into a roll and wrap in parchment paper or wax paper and twist the ends

Store in freezer until needed

Triple Chocolate And Vanilla Cheesecake

Favorite Restaurant Dessert Recipe For Home Cooks

Preparation time: 30 minutes. Serves 12.

Ingredients For Crust:

4 1/2 ounces Oreo cookie crumbs

1/2 ounce melted butterInstructions For Crust:

Combine the Oreo cookie crumbs and the butter in a mixing bowl and pour into a springform pan

Spread the crumbs over the bottom and press down with your hands to firm it

Smooth the crust with the back of a spoon

Chill in the freezer while preparing the cheescakeIngredients For Cheesecake:

2 pounds softened cream cheese

1/3 cup flour

14 ounces of Eagle Brand condensed milk (no substituting, this is an important ingredient)

7 whole eggs

1 1/2 teaspoons vanilla

4 ounces chocolate chips, meltedInstructions For Triple Chocolate Cheesecake Recipe:

In a Kitchenaid mixer, beat the cream cheese on low and then beat until fluffy

On low speed, add the flour and mix well

Gradually add the Eagle Brand condensed milk, mixing until smooth

Add eggs and vanilla and mix well

Pour half of the batter into the prepared crust in the springform pan

Add the melted chocolate chips into the remaining batter and mix well

Pour the chocolate batter evenly oven the white layer in the springform pan

Bake in a pre-heated 325 degree F oven for about 40 minutes

Cool the cheesecake out of the refrigerator until the cheesecake is room temperature, then refrigerateIngredients For Glaze:

4 ounces of chocolate chips

1/3 cup whipping cream (not whipped)Instructions For Glaze:

Combine chocolate chips and cream in a sauce pan over low heat to melt chips and combine

Cool slightly, pour over the cheesecake and refrigerate

Enjoy your Easter recipes and the company of those you share them with! Cultivate the love!

Sherbet Smoothies Make it Easy to Stay With Healthy Eating Plans

The holidays are, without a doubt, the most difficult time of the year to stay on a diet. Indeed, many of us essentially just give up watching what we eat on Thanksgiving day and don't get serious about it again until after New Year's Day. Even a moment's thought about that makes your realize that, in less than 45 days we can lose a lot of the progress we've made throughout the year. What's worse is the guilt that comes each time we overeat during the holiday season. But the horrible reality is that even if we have been eating sensibly, exercising, and following all the diet and nutrition rules to control our weight, we will probably "cheat".

The trick is to have a healthy, low calorie treat on hand to "cheat" with instead of feasting on all the high calorie stuff.

Fruit smoothies, especially when made with sherbet, are a good choice. Sherbet (or, more accurately, "sorbet") is made with milk fat content of less than 2%. Any higher concentration is classified as ice cream. A wide variety of fruits, sherbets, and low or no fat yogurt can be combined in recipes to create desert smoothies that will be filling, "hit the spot," and most importantly help you maintain a healthy diet and nutrition plan.

Incorporating smoothies into your diet over the holidays will certainly minimize the risk of consistently overeating which will allow you to enjoy the important family meals without guilt.

Here are three smoothie recipes made with sherbet. They are all quick, easy, and delicious

Raspberry-Orange Sherbet Smoothie

1 cup chilled orange juice

3/4 cups frozen raspberries

1/2 cup raspberry frozen sherbet (or sorbet)

In your blender combine the three ingredients and mix the smoothie. Pour the smoothie in a chilled glass and enjoy!

Lemon Pineapple Sherbet Smoothie

Mix the following ingredients:

1 cup (small container) low-fat lemon yogurt

2 cups lemonade (Crystal light has no calories)

1 1/2 cups frozen pineapple chunks

1 cup pineapple frozen sherbet (or sorbet)

You won't find a more refreshing smoothie than this one!

Refreshing Mango Orange Sherbet Smoothie

1 cup chilled mango juice

1 cup chilled orange juice

1/2 banana cut in chunks

1 1/2 cups of mango slices

1 cup of mango-orange frozen sherbet (or sorbet)

Your family will definitely enjoy this smoothie for desert!

To find more delicious smoothie recipes please visit Best Fruit Smoothies for many other free smoothie recipes updated daily.

levi beamish @ GIAPO Queen St. - 28.04.2009 10:00

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=36-zgsxUxzg&hl=en

PULSE Parfait

Skillfully crafted in small batches and made from 100 percent organic products, Parfait offers customers a unique and ever evolving selection of tasty treats made from scratch in true artisan fashion . Whether it be the Apricot Sorbet or the Decadent Chocolate everyone is sure to find something to please but for my money NOTHING can beat the Fresh Mint Stracciatellasimply HEAVEN!!!



http://www.youtube.com/watch?v=PRBUG68MW3g&hl=en

Sherbet Smoothies Make it Easy to Stay With Healthy Eating Plans

The holidays are, without a doubt, the most difficult time of the year to stay on a diet. Indeed, many of us essentially just give up watching what we eat on Thanksgiving day and don't get serious about it again until after New Year's Day. Even a moment's thought about that makes your realize that, in less than 45 days we can lose a lot of the progress we've made throughout the year. What's worse is the guilt that comes each time we overeat during the holiday season. But the horrible reality is that even if we have been eating sensibly, exercising, and following all the diet and nutrition rules to control our weight, we will probably "cheat".

The trick is to have a healthy, low calorie treat on hand to "cheat" with instead of feasting on all the high calorie stuff.

Fruit smoothies, especially when made with sherbet, are a good choice. Sherbet (or, more accurately, "sorbet") is made with milk fat content of less than 2%. Any higher concentration is classified as ice cream. A wide variety of fruits, sherbets, and low or no fat yogurt can be combined in recipes to create desert smoothies that will be filling, "hit the spot," and most importantly help you maintain a healthy diet and nutrition plan.

Incorporating smoothies into your diet over the holidays will certainly minimize the risk of consistently overeating which will allow you to enjoy the important family meals without guilt.

Here are three smoothie recipes made with sherbet. They are all quick, easy, and delicious

Raspberry-Orange Sherbet Smoothie

1 cup chilled orange juice

3/4 cups frozen raspberries

1/2 cup raspberry frozen sherbet (or sorbet)

In your blender combine the three ingredients and mix the smoothie. Pour the smoothie in a chilled glass and enjoy!

Lemon Pineapple Sherbet Smoothie

Mix the following ingredients:

1 cup (small container) low-fat lemon yogurt

2 cups lemonade (Crystal light has no calories)

1 1/2 cups frozen pineapple chunks

1 cup pineapple frozen sherbet (or sorbet)

You won't find a more refreshing smoothie than this one!

Refreshing Mango Orange Sherbet Smoothie

1 cup chilled mango juice

1 cup chilled orange juice

1/2 banana cut in chunks

1 1/2 cups of mango slices

1 cup of mango-orange frozen sherbet (or sorbet)

Your family will definitely enjoy this smoothie for desert!

To find more delicious smoothie recipes please visit Best Fruit Smoothies for many other free smoothie recipes updated daily.

STUPUD HE @ GIAPO Queen St. - 01.01.2010 06:14

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=qZHjt0Ah4rM&hl=en

An Organised Weight Loss Program That Works Wonders

Step 1- Read as much as you can about healthy eating. You will need to educate yourself on healthy food choices and the importance of consuming fresh food.

Step 2 - Write down everything you eat in a week - no cheating - this is for your eyes only. Once this is done, start crossing out the 'bad' foods (fried food, margarine, cakes, biscuits, ice cream, sugar, fast foods, coffee) and leave the 'good' foods (meat, fish, chicken, eggs, fruit, vegetables, grain, and complex carbohydrates).

Step 3 - Now empty your cupboards and fridge of all of these 'bad' foods - soft drinks, margarine, refined flour and sugary foods like biscuits and cakes and replace with healthy alternatives - fruit and vegetables, plenty of meat, eggs, soy milk, canned fish, dried fruit, nuts (not coked), high fiber foods such as oats. Whey protein powders are also a great idea and can be mixed with fruit, ice and either water or milk. The emphasis is on HEALTHY, not low fat. Concentrate on foods with natural ingredients. Throw out and don't buy anything with the words 'hydrogenated oil/fat' on the label. Try not to include too much wheat and dairy - these are the foods most likely to cause allergies.

Step 4 - Invest in a good quality water filter (ideally one that filters out fluoride) so you always have plenty of fresh, clean water available. Every time you go to open the fridge - have a glass of water. Because most of our water comes from food, our trips to the fridge are often a search for water rather than food - so make an effort to drink lots of water.

Step 5 - Take a sheet of paper and divide it into five - in the first fifth write 'breakfast', in the next write 'morning meal', then 'lunch', followed by 'afternoon meal' and finally 'dinner'. Now you have a weight loss program outline.

Step 6 - Start your weight loss program by writing out an eating plan for each of the five sections using the rules of eating "breakfast like a king, lunch like a prince and dinner like a pauper". You can write in anything into each of the sections as long as you write in good, high protein, low carbohydrate foods.

o Useful tips for the main meals of breakfast and lunch: two eggs a day won't change your cholesterol level, chicken with the skin is OK; eat your meat medium rare (turkey breast is an excellent low fat high protein meat); eat fish as much as possible - about 3 times per week; as many vegetables and salads as you like (avoid potatoes and starchy vegetables, and avoid salad dressings) - preferably steamed; only three to four serves of fruit per day because of the sugar)

o Useful tips for the 'in-between meals': soups, salads, eggs, smoked salmon and fish, cottage cheese, olives, pickled vegetables, fruit, protein shakes (especially those with extra fibre, a good source of protein such as whey, vitamins and minerals), meat, fish and chicken, butter is fine. If you can't avoid a slice of bread, make sure you have brown bread, full of grain and fibre and keep the quantity down to one slice per day.

o Remember to take your supplements as part of your weight loss program - preferably all 90 essential nutrients and have an extra dose of liquid minerals ready if you get hunger pangs. For maximum effectiveness take your supplements with each meal and spread the dose over the whole day.

The addition of a supplement containing Chromium helps control blood sugar and reduces hunger, sweet cravings, and the carbohydrate 'highs and lows'.

o Special treats: Life is too short to go without all the 'naughty' things and everyone has their weakness...so allow yourself to have some 'favourite food' every now and then and look for more suitable alternatives . . . for example:

1. Sorbet or frozen fruit instead of ice cream

2. Wine instead of spirits (merlot and pinot noir are highest in antioxidants!) - maximum one glass per day;

3. Herbal teas, green tea or white tea instead of coffee - limit yourself to one cup of coffee a day or every other day if you really can't do without it!

4. A delicious piece of fruit on its own or in a low fat protein shake instead of a bar of chocolate. You can also search around for health bars high in protein, low in sugar and with a selection of vitamins and minerals.

Be creative! After a while you won't be craving the 'bad' things anyway.
Step 7 - "EARN YOUR FOOD"! - Remember this statement and you WILL lose weight. If you plan some type of activity BEFORE your meal you will reap the benefits and become more in tune with your body- even walking to the supermarket or up some stairs counts.

The more you 'burn' in activity, the more you can eat. Put exercise sessions before meals into your weight loss program as much as you can to fit in with your lifestyle.

Step 8 - Set some time aside each day - 5 to 10 minutes is fine - sit quietly, empty your mind and then when all is calm, visualize your ideal weight and shape and feel gratitude that you have already achieved your goal by using your weight loss program. Write out a positive statement about your ideal weight and shape and say it when you first wakeup in the morning and before retiring in the evening. This is a little trick for the subconscious and it will help your weight loss program as well as helping you have a great positive outlook!

Step 9 - Make this program part of your long-term lifestyle - your body will adapt and will find its own perfect weight and shape.

Look Navideño #3

Que onda amigochas hermosas!!! Es para mi un placer estar como siempre como ustedes! El día de hoy quice hacerles otro look para esta Navidad, como que ahora si se ve Navidad en el maquillaje ya que estoy utilizando los 2 colores principales de la Navidad el verde y el rojo!!! Verdad que si??? Bueno como les digo pueden invertir los colores, poner el verde en la cuenca y el rojo en el parpado móvil o almendra... todo es cuestion de experimentar que tu le des tu toque personal... Si estos clores se te hacen muy vivos puedes usar un verde olivo y un burgandy y se vera precioso!!!! Como les dije la diamantina es para mis amiguitas y para las no taan chiquitas que nos encanta brillar, por supuesto que no es que no la puedan usar y PERDON SI EN EL VIDEO ANTERIOR DIJE UE LAS DE 35 PARA ARRIBA, pero creo que como que 35 es cuando una menos quiere envejecer... no porque esten viejitas ni mucho menos, mira que ya casi les ando tirando a los 30's ya mucha honra!!! Pues como les digo, pueden hacer este look o hacer otro que les guste, lo importante es que ustedes se sientan bien con ustedes mismas y que disfruten al máximo al hacerlo. Las dejo con un fuerte abrazo y un beso para todas con mucho cariño les deseo unas felices fiestas! Que en esta Navidad la paz y la dicha reine en sus hogares, disfruten de sus familiares y amigos ya que no hay mejor regalo que los momentos y memorias que se quedan con nosotros en el corazón. PRODUCTOS UTILIZADOS: TOO FACED SHADOW INSURANCE MAC ...



http://www.youtube.com/watch?v=GEXco5QfBuE&hl=en

loic @ GIAPO Queen St. - 17.10.2009 04:27

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=8ZLWEn7J4EI&hl=en

Sherbet Smoothies Make it Easy to Stay With Healthy Eating Plans

The holidays are, without a doubt, the most difficult time of the year to stay on a diet. Indeed, many of us essentially just give up watching what we eat on Thanksgiving day and don't get serious about it again until after New Year's Day. Even a moment's thought about that makes your realize that, in less than 45 days we can lose a lot of the progress we've made throughout the year. What's worse is the guilt that comes each time we overeat during the holiday season. But the horrible reality is that even if we have been eating sensibly, exercising, and following all the diet and nutrition rules to control our weight, we will probably "cheat".

The trick is to have a healthy, low calorie treat on hand to "cheat" with instead of feasting on all the high calorie stuff.

Fruit smoothies, especially when made with sherbet, are a good choice. Sherbet (or, more accurately, "sorbet") is made with milk fat content of less than 2%. Any higher concentration is classified as ice cream. A wide variety of fruits, sherbets, and low or no fat yogurt can be combined in recipes to create desert smoothies that will be filling, "hit the spot," and most importantly help you maintain a healthy diet and nutrition plan.

Incorporating smoothies into your diet over the holidays will certainly minimize the risk of consistently overeating which will allow you to enjoy the important family meals without guilt.

Here are three smoothie recipes made with sherbet. They are all quick, easy, and delicious

Raspberry-Orange Sherbet Smoothie

1 cup chilled orange juice

3/4 cups frozen raspberries

1/2 cup raspberry frozen sherbet (or sorbet)

In your blender combine the three ingredients and mix the smoothie. Pour the smoothie in a chilled glass and enjoy!

Lemon Pineapple Sherbet Smoothie

Mix the following ingredients:

1 cup (small container) low-fat lemon yogurt

2 cups lemonade (Crystal light has no calories)

1 1/2 cups frozen pineapple chunks

1 cup pineapple frozen sherbet (or sorbet)

You won't find a more refreshing smoothie than this one!

Refreshing Mango Orange Sherbet Smoothie

1 cup chilled mango juice

1 cup chilled orange juice

1/2 banana cut in chunks

1 1/2 cups of mango slices

1 cup of mango-orange frozen sherbet (or sorbet)

Your family will definitely enjoy this smoothie for desert!

To find more delicious smoothie recipes please visit Best Fruit Smoothies for many other free smoothie recipes updated daily.

carte dor amber inspiration

savour the emotions.



http://www.youtube.com/watch?v=5JGIBSgxgl0&hl=en

An ode to Margaret Thatcher - like a soft ice cream is Made

Growing up in the American Midwest, there is one thing that always has a smile on my face: soft ice cream ice cream. I was, and remains a very healthy person, but something of this delicious dessert, these delicious wonders how well known under spray "that I could not resist. But from an early age, I always ask," How soft is an ice cream made ice cream? "And perhaps even more important to me then, how could I buy this at the earliest designs magic?

Butwait. What does this personal anecdote may have something to do with Margaret Thatcher.

I'm coming. But I digress.

Many years later, while I shook off the chains of my soft ice cream have love, I asked. It turns out that the history of soft ice cream has an origin interesting, one of the greatest twentieth-century policy of the cold war, Margaret Thatcher. In the middle of the 20th century, has worked in a team of chemical research in Britain, a method for detectingallow to drastically increase the amount of air in ice, --- manufacturers to use fewer ingredients and real significantly reducing the cost to serve.

To understand that that was my desire for soft ice cream ice cream hot air? Be ', maybe, but I kept digging.

In general, soft ice cream ice cream is dispensed with a slightly different form of ice is that instead of a machine by hand. Significantly lower in fat than traditional ice hard, soft ice creamproduced in a warmer temperature of the ice, which in a special properties that may explain their unique flavor. While it is possible a warmer temperature the human taste buds really find out more flavor.

As you may have guessed, is the right combination of temperature and air essential for the taste of the finished product. Smooth with small amounts of air will generate a cold, tasting of heavy products. On the other hand, soft ice cream, with higher amounts of air usually producedcreamy, smooth and bright. In general, the air content should ideally between 35 percent and 45 percent of the volume. Like the traditional ice cream, soft ice cream ice cream have frozen quickly to avoid crystallization.

Now that I finally unlocked the secrets of magic ice machines, I fulfill my sweet tooth. Thank you Margaret Thatcher.

Valentine Desserts: Delicious Desserts for Valentine's Day Dinners

Pick a simple but delectable Valentine Day dessert recipe to add the finishing touch to your Valentine dinner. Chocolate is a lovely gift for Valentine's Day, and it's good used to add a note of indulgence for your dessert. Another good choice is succulent fresh fruit, which is always so welcome in winter. Any pink or red fruit is ideal, such as strawberries, raspberries or rhubarb. Tropical fruits are also an excellent choice, and for the simplest dessert of all, you could simply serve a platter of sliced fruits such as juicy mango, halved passion fruits, fresh pineapple chunks and papaya wedges. Add some cubes of chocolate cake, and a scattering of shelled nuts, and you'll have an instant and delectable Valentine's Day dessert.

Here are more ideas for Valentine's Day desserts.

Make it pink
Early forced rhubarb is a lovely shade of fresh pink that looks so pretty in a mousse. Chop 450g (12 oz) fruit and simmer covered for 10 min in a pan with 50ml (4 tbsp) fresh orange juice, 1 cinnamon stick and 25g (5 tsp) caster sugar, until the rhubarb is tender. Remove the lid and cook for another 5 mins until most of the liquid has evaporated. Stir in 1 tbsp redcurrant jelly and leave to cool. Fold the fruit through 150ml (2/3 cup) 0% fat Greek yogurt, spoon into glasses and chill for 2 hr. This makes six individual portions, and keeps for 1-2 days refrigerated.


Just add chocolate
Prepare a plate of mixed fruit cut into bite-sized pieces. Put 200g (1 ½ cups) dark chocolate in a heatproof bowl and add 50g (1/4 cup) butter, 75ml (1/3 cup) water and 2 tbsp Malibu or brandy. Place over a pan of barely simmering water, so the base of the bowl is just above the surface of the water. Stir occasionally until melted, then stir until smooth. Serve with forks for spearing the fruit and dipping into the chocolate sauce.


Celebration sorbet
Put 600ml (2 ½ cups) apple and mango juice into a pan with the zest of a lemon and 75g caster sugar. Heat gently until the sugar has dissolved, then bring to the boil, simmer for 1 min, then pour into a bowl to cool. Strain into a container and place in the freezer for about 4 hours. Remove from freezer and whisk well to break up the ice crystals, then freeze until firm. Serve piled into glasses and decorated with mint leaves, with chocolate finger biscuits.


Heart-shaped delights
Any dessert can become a Valentine dessert, if you add a heart-shaped decoration. Many cookware shops sell heart-shaped moulds and cutters, which you can use to bake cakes and cookies for the day. Or make a heart-stencil, by cutting a heart out of sheet of thin card. Place the card with the heart-shaped hole on top of a cake or pile of pancakes, and dredge with icing sugar. Lift off stencil carefully.

Keep it healthy, by using low fat ingredients and choosing chocolate with a high proportion of cocoa solids, for these Valentine's desserts.

Janvee - Chocolate Ice Cream Crazy Creation

Janvee from New Orleans finds no reason to mess with the delicious flavor of Cold Stone Creamery's fresh made chocolate ice cream.



http://www.youtube.com/watch?v=XkooPjtPva4&hl=en

An Organised Weight Loss Program That Works Wonders

Step 1- Read as much as you can about healthy eating. You will need to educate yourself on healthy food choices and the importance of consuming fresh food.

Step 2 - Write down everything you eat in a week - no cheating - this is for your eyes only. Once this is done, start crossing out the 'bad' foods (fried food, margarine, cakes, biscuits, ice cream, sugar, fast foods, coffee) and leave the 'good' foods (meat, fish, chicken, eggs, fruit, vegetables, grain, and complex carbohydrates).

Step 3 - Now empty your cupboards and fridge of all of these 'bad' foods - soft drinks, margarine, refined flour and sugary foods like biscuits and cakes and replace with healthy alternatives - fruit and vegetables, plenty of meat, eggs, soy milk, canned fish, dried fruit, nuts (not coked), high fiber foods such as oats. Whey protein powders are also a great idea and can be mixed with fruit, ice and either water or milk. The emphasis is on HEALTHY, not low fat. Concentrate on foods with natural ingredients. Throw out and don't buy anything with the words 'hydrogenated oil/fat' on the label. Try not to include too much wheat and dairy - these are the foods most likely to cause allergies.

Step 4 - Invest in a good quality water filter (ideally one that filters out fluoride) so you always have plenty of fresh, clean water available. Every time you go to open the fridge - have a glass of water. Because most of our water comes from food, our trips to the fridge are often a search for water rather than food - so make an effort to drink lots of water.

Step 5 - Take a sheet of paper and divide it into five - in the first fifth write 'breakfast', in the next write 'morning meal', then 'lunch', followed by 'afternoon meal' and finally 'dinner'. Now you have a weight loss program outline.

Step 6 - Start your weight loss program by writing out an eating plan for each of the five sections using the rules of eating "breakfast like a king, lunch like a prince and dinner like a pauper". You can write in anything into each of the sections as long as you write in good, high protein, low carbohydrate foods.

o Useful tips for the main meals of breakfast and lunch: two eggs a day won't change your cholesterol level, chicken with the skin is OK; eat your meat medium rare (turkey breast is an excellent low fat high protein meat); eat fish as much as possible - about 3 times per week; as many vegetables and salads as you like (avoid potatoes and starchy vegetables, and avoid salad dressings) - preferably steamed; only three to four serves of fruit per day because of the sugar)

o Useful tips for the 'in-between meals': soups, salads, eggs, smoked salmon and fish, cottage cheese, olives, pickled vegetables, fruit, protein shakes (especially those with extra fibre, a good source of protein such as whey, vitamins and minerals), meat, fish and chicken, butter is fine. If you can't avoid a slice of bread, make sure you have brown bread, full of grain and fibre and keep the quantity down to one slice per day.

o Remember to take your supplements as part of your weight loss program - preferably all 90 essential nutrients and have an extra dose of liquid minerals ready if you get hunger pangs. For maximum effectiveness take your supplements with each meal and spread the dose over the whole day.

The addition of a supplement containing Chromium helps control blood sugar and reduces hunger, sweet cravings, and the carbohydrate 'highs and lows'.

o Special treats: Life is too short to go without all the 'naughty' things and everyone has their weakness...so allow yourself to have some 'favourite food' every now and then and look for more suitable alternatives . . . for example:

1. Sorbet or frozen fruit instead of ice cream

2. Wine instead of spirits (merlot and pinot noir are highest in antioxidants!) - maximum one glass per day;

3. Herbal teas, green tea or white tea instead of coffee - limit yourself to one cup of coffee a day or every other day if you really can't do without it!

4. A delicious piece of fruit on its own or in a low fat protein shake instead of a bar of chocolate. You can also search around for health bars high in protein, low in sugar and with a selection of vitamins and minerals.

Be creative! After a while you won't be craving the 'bad' things anyway.
Step 7 - "EARN YOUR FOOD"! - Remember this statement and you WILL lose weight. If you plan some type of activity BEFORE your meal you will reap the benefits and become more in tune with your body- even walking to the supermarket or up some stairs counts.

The more you 'burn' in activity, the more you can eat. Put exercise sessions before meals into your weight loss program as much as you can to fit in with your lifestyle.

Step 8 - Set some time aside each day - 5 to 10 minutes is fine - sit quietly, empty your mind and then when all is calm, visualize your ideal weight and shape and feel gratitude that you have already achieved your goal by using your weight loss program. Write out a positive statement about your ideal weight and shape and say it when you first wakeup in the morning and before retiring in the evening. This is a little trick for the subconscious and it will help your weight loss program as well as helping you have a great positive outlook!

Step 9 - Make this program part of your long-term lifestyle - your body will adapt and will find its own perfect weight and shape.

Matt Beamish with Levi Beamish singing , Corey Sehnert

Thats how you know it is good. Giapo thick shake!! Matt is writing and directing.....Come to Giapo 279 Queen Street in Auckland City ( Next to the Civic Theater.) Giapo means awesome organic natural gelato. Our Gelato is free from preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comesfrom dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=4M6mJRL02bM&hl=en

Downsizing - The Incredible Shrinking Dessert

I never thought I'd be writing an article on the "downsizing" of desserts. When it comes to my love affair with all things sweet, my motto has always been "the bigger the better". I also try to live by Ernestine Ulmer's famous motto: "Life is Uncertain, Eat Dessert First". Unfortunately it doesn't always work out that way, and like most people, I was taught that dessert first was not the proper order of things. I'm sure those of you who share my passion for sweet endings can relate to the anticipation and excitement that builds after dinner, eagerly waiting for the server to return to dazzle us with the dessert offerings, even if we're full and we know we can't possibly finish it and even if we know we shouldn't for various health reasons. But what's a meal without dessert? So we try to talk whomever we're with into sharing, but if we can't, we either feel guilty ordering one for ourselves or deprived if we go without. Long ago, it was considered inappropriate dining etiquette to order food to share, but in this day and age, it's an accepted norm.

Size does matter, especially in the world of desserts, and small is big these days. According to the National Restaurant Association, "bite-size desserts ranked number one on their list of hot food trends for 2007", and there are several factors driving this trend; the most important being consumer-demand. "Desserts are the last chance to make a good impression", said Executive Pastry Chef Randy Sebastian of the Rio Hotel. "Diners want a variety of smaller sweets these days and it's hip to make pastry look like an appetizer; the size is perfect for sharing or ideal for one". Chefs and restaurateurs want their guests to leave on a sweet note but they don't want them skimping on dinner to save room. The new philosophy is to entice guests into ordering petite portions rather than have them refuse dessert all together. Tiny plates equal big profits which supports the theory that a few bites are better than none. This way of "desserting" gives the diner an opportunity to experience more of the last course on the menu while increasing the restaurant's bottom line.

As the trend moves away from the "super-size me" mentality toward better eating, the demand for "healthy" desserts has increased, and while this may sound like an oxymoron, with much of the population concerned about their diets, scaled-back sweets are the wave of the future. Today's diners have worldlier palettes, and in spite of the incredible shrinking dessert, the health-conscious crowd does not want to compromise on taste. Desserts made with chocolate are still the most popular, and dark chocolate, with its myriad health benefits, reigns supreme. Restaurants are menuing mini mouth-watering morsels made of premium-rich dark chocolate infused with fresh seasonal fruits and natural and authentic ingredients. For those who feel the urge to splurge, itty-bitty healthful bites allow for more indulgence with less guilt.

Executive Chef and Co-Owner, Matthew Silverman of Vintner Grill, the trendy American Bistro located in the upscale neighborhood of Summerlin, is BIG on little desserts. "Vintner Grill has partnered with Vosges Haut-Chocolat to provide a dessert offering that is small, yet provides a truly unique experience for your taste buds", said Silverman. "Vintner Grill is the only restaurant in the world to offer Vosges' exotic chocolate truffles, as is, or paired with cheese and wine. The reason I like the Vosges' pairing is that even if you have had enough to eat, you can still get your "sweets" without over indulging. I also think that featuring this type of dessert plays into the current trend of healthy food proportions. It's the perception of size because 'how bad could something that small really be for me?' "

Comfort desserts are popping up on menus across the country and have become an important part to the downsizing trend. Old favorites such as cupcakes, biscotti, bread pudding and brownies appeal to people of all ages not only because of their size but because they are familiar and fun and the smell and taste can evoke fond memories of the past. Chefs are adding flair to the familiar by taking these traditional and somewhat ordinary desserts and making them into extraordinary creations with frosting, fillings, creams and sauces or fresh fruit combinations. It's a new twist on the old classics.
For those who prefer to end their culinary sojourn with a taste of the exotic and eclectic, eating ethnic is in. Since diners are savvier, more sophisticated and adventurous, they are willing to try foods with good mouth-feel and unexpected flavor combinations such as Olive Oil Ice Cream, Cheesecake Tempura, Habanero Sorbet and Green Tea Tiramisu. These innovative concepts are fusions of culture and cuisine, the "neologism" of desserts; combining one or two ingredients, spices or liqueurs into an existing dessert to create a new and unusual treat such as the Chili and Wasabi Chocolate Cake. One of the most interesting and appealing ways to experience culinary ethnicity is through the foods indigenous to that culture and tiny temptations of ethnic-infused desserts are influencing restaurant menus across the country.

Sorbets, ice creams and gelatos are as popular as ever. Little scoops of these menu mainstays have big taste and add diversity when used in combination with sweets such as cookies, cakes, and pies. Executive Chef-Owners Georg and Eva Paulussen, from Wild Truffles Gourmet Café, a 5-star, 5-diamond operation in Summerlin's Boca Park, have miniaturized some of their dessert offerings. "Portion control and sharing started with appetizers, then entrees and now the trend has moved into desserts", said Chef Georg. "People have gone away from the large desserts because they are too heavy and one big piece can be overbearing. A lot of little desserts have more eye appeal and make a beautiful presentation. We still serve the traditional desserts, but our most requested is the Gelato Bar. Even if you're full, there's always room for Gelato. We feature a "taster" of five to eight small espresso size cups of different light and fluffy Gelatos with accompanying garnishes such as fresh berries and whipped cream. We find that our guests want an assortment with distinct tastes and textures they can share, or they can create an individual plate of little desserts from our selection of pralines, truffles and chocolate covered strawberries. Versatility and flexibility and simplicity and creativity are wonderful ways to keep the menu fresh and your customers coming back for more".

Dining out has become a global obsession and it can add an enjoyable facet to any lifestyle. In a world filled with excitingly diverse eateries, diners have unlimited choices where to spend their time and money. Instead of an ordinary meal, they can find a sensory-pleasing dining experience. What separates a restaurant from its competition is the menu, and nowadays, it's often the dessert menu. When it comes to desserts, big is not necessarily better, and with the variety of pint-size portions being dished up across the nation, there is no need for anyone to suffer from dessert deprivation. It's the guiltless pleasure phenomenon...not only can you have your cake but now you can eat it too!

Raw Gourmet Food - Getting Sexy in the City

Raw Food is not a fad. There are many restaurants serving raw gourmet food. The New York Post stated that "Raw Food is going glam". Manhattan's Raw restaurants are a feature of "Sex and the City". So why not grab a bit of the action and learn how to make something raw yourself?

Gourmet Raw Food - What Exactly is it?

A Raw Food diet consists of more than 50% fruit, vegetables and other uncooked foods. If food is subject to heat above 118 degrees, the nutrients and enzymes are killed, which explains the lovely smells coming from food cooking in a kitchen. These are the nutrients disappearing into the air that you should be eating.

What Food do the Raw Food Restaurants Serve?

Here's the kind of delicious things you may choose from menu if you visited Saf's Restaurant in London.

Spicy coconut soup (Rice noodles, coconut, chili, coriander, cherry tomato, mange tout, button mushrooms and lime zest),
Shitake Dumplings (Wood ear mushrooms, Chinese cabbage, tofu, carrot and caramelized black vinegar)
Chocolate Ganache Tart (Candied pecan crust, pear sorbet, spiced rum and pear compote, cocoa syrup)
Not only does this taste superb, there are so many different colours to make it look fantastic.

How Easy is it to Cook Raw Gourmet Food at Home?

Pretty easy would you believe? The ingredients are surprisingly easy to get hold of. However it would be first useful to get hold of a good Raw food recipe book to tell you where to get the ingredients from and suggest some good recipes. It is important to maintain a balanced diet. Cutting out the bad foods is fine but it is important they are replaced by the correct good foods.

What are the Typical Ingredients?

The main ingredients are fruit and vegetables. Then there are the many nuts - walnuts, almonds are particularly good, as well as seeds - flax, sunflower, hemp and sesame. There is such a wide range of colours in all these ingredients that any meal you make is not only healthy and tastes delicious but also looks extremely colourful on a plate.

How can Eating Raw Benefit You?

Following a Raw diet will lead to huge benefits in your health.

weight will naturally fall off
lose cellulite
reduced cholesterol
reduced blood sugar levels
glowing skin and shiny hair
loads more energy
much better sleeping
...And generally feeling great and more mentally focused.

Entertaining - Purchasing the Right Products and Novelty Items For Your Party

Whenever you are entertaining, you can make the party more enjoyable by including special bar and novelty items. It is important to choose the right products for a given crowd. There are several basic groups of products used for entertaining.

One type of products is those that lend themselves to adult parties. Getting just the right barware is important when you are inviting people over for cocktails. Whoever is playing bartender for the night will appreciate a complete set of bar tools to be used for the occasion.

Jiggers, cocktail strainers, corkscrews, and other handy items can be purchased in bar kits. If you want to make the mood even more distinctive when you are entertaining, try a martini shaker with cyclone action. Your bartender will be pleased. The crowd will be excited to try drinks from your new margarita dispenser if you purchase one for the event. At the same time, this handy novelty machine saves your bartender time and effort. To make the occasion even more luxurious, look for a chocolate fondue fountain.

For a nostalgic event, there are many novelty items to use in your entertaining. There is nothing like a good old fashioned ice cream social. With the help of modern conveniences, you can make your treats in an electric ice cream maker. Do not limit your entertaining to ice cream, though, when you can get machines to make frozen yogurt or sorbet as well.

Other novelty items that make for a trip down memory lane are popcorn maker and slushee machines. Kids also love these items; they are great for entertaining at birthday parties. Kids will also feel special when you order them a nacho chips warmer. Hot dogs sizzling on hot dog rollers can keep a hungry crowd happy as the party goes on.

Entertaining is easy when you have the right tools and novelty items for the job. Size up your crowd and think about what makes them tick. Choose between products designed for a mature crowd or items that kids will enjoy as much as the adults. You can find a happy combination of fun and convenience for your entertaining.

juno @ GIAPO Queen St. - 20.09.2009 12:07

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=sYsZs86NzeY&hl=en

Best Juicer For Juicing

Now with the benefits of juicing becoming extremely popular the world over, a juice bar is becoming a much needed and compulsory accessory in kitchens worldwide. One of the most basic and essential parts of a juice bar is the juicer. How can you start juicing without a good juicer? Well, if you are planning to take the plunge and buy yourself a juicer, there are chances that you will be very confused when you reach the supermarket. There are a plethora of options when it comes to juicers. From citrus juicers to wheatgrass ones and centrifugal juicers to triturating juicers, there are a lot of options in juicers. It is essential that you have some knowledge about these things to help you get the one that is best suited for your interests.

Various Types Of Juicers

There are three basic types of juicers based on the type of fruit that can be juiced in them. They are citrus juicers, wheatgrass juicers, and multi-purpose juicers. Citrus juicers are made primarily for juicing citrus fruits like oranges, limes, and pomegranate. There are electrical as well as manual citrus juicers available. They have parts made of plastic or stainless steel. The functioning of the juicer may also vary along with the price. Higher priced ones will allow you to control the pulp level. You can thus choose if you want a more dilute watery juice or a thicker pulpy one. The quantity of juice that you can extract from the juice while juicing may also vary with the quality of the juicer.

Wheatgrass juicers are best for juicing sprouts, green leafy vegetables and, of course, wheatgrass. They can also be electric or manual and have parts made of plastic or stainless steel once again. Please be aware that you can only juice the softer fruits like grapes, blueberries in them. The last variety of juicers based on the type of fruit is the multi-purpose juicer. As the name suggests, these are powerful and multipurpose. You can juice almost anything from citrus to wheatgrass in them. They can even take the skin, seeds and stem of some fruits and vegetables. So if you wish to make some juicy sorbet, the multipurpose ones might be the best ones for you. They have a dual-action cone which makes sure that the maximum amount of juice is extracted from the fruits.

These have most parts made of stainless steel, and the blades are much stronger than wheatgrass juicers. If you are a juicer who likes to experiment with juicing, then the multipurpose one might be the best one for you. It might be slightly higher priced than normal ones as well. So go out there and get the best juicer for yourself now.

Romantic Miami Restaurants

Cacao, located in Coral Gables, has made its mark among the other chic Coral Gables restaurants. The simple yet warm décor is perfect for any romantic evening. With exquisite dishes complemented with sweet chocolate desserts, Cacao is a perfect Miami restaurant for a special night.

Cacao's menu: For the perfect romantic evening, we suggest starting with either the Salmon Ceviche or the Tuna Ceviche with mango. For an appetizer, we recommend sharing the Venezuelan Style Gouda Cheese, which is stuffed with pork and corn chips. For the main course, try the Wild Boar Tenderloin or the Rack of Lamb. And for dessert, the Grand Saman Velvet Chocolate Mousse is simply exquisite.

St. Michel, located in Coral Gables, serves up an eclectic American-French cuisine matched by none other than a breathtaking atmosphere. The dining room is dressed in lace curtains and housed in the historic Hotel St. Michel, originally built in 1926. Known for being one of the most romantic restaurants in Miami, St. Michel has won many awards including the Distinguished Restaurants of North America Award.

St. Michel's menu: Start with the Trio of Seafood Cakes that includes conch, lobster and crab or the White and Pink Tuna Carpaccio. For the entrees, we recommend the Pan Seared Veal Medallions or the Daikon Wrapped Ahi Tuna with wasabi aioli.

Wish, located in South Beach, boasts a chic décor designed by Todd Oldham. Outside dining, also known as the "inner garden" offers a lush tropical setting to help bring out the romantics in everyone. The "inner garden", which is tucked away in this Miami restaurant, provides a very romantic setting.

Wish's Menu: Begin with the Tuan Tartare ($15) with the pickled ginger sorbet or the Jumbo Lump Blue Crab Salad, a salad you don't really find in other Miami restaurants. As for the entrees, the Crispy Skinned Snapper ($29), the Pork Tenderloins ($33), or the Pan Seared Diver Scallops ($33) are excellent choices.

Flemings, located in Pinecrest, features Danish and American cuisine. Fleming's rare cuisine is what makes this Miami restaurant so special.

Fleming's Menu: We suggest the Pate or Little Herring, which are two dishes prepared Danish style. For the entrée, try the Boullabiase Nyhavn, a stew of fresh shellfish and fish, or the tender New Zealand Rack of Lamb.

Get more information about Miami Restaurants and view Miami Restaurant Menus on http://www.restaurantplace.com.

Cuisinart Ice Cream Maker

I finally broke down and bought a Cuisinart Ice Cream Maker and I've got to tell you, I'm glad I did. I have a family of 10 and being able to make two quarts of homemade sherbet, sorbet, and frozen drinks is a real treat.

As I said, I have a family of 10, so we needed a pretty hefty Cuisinart ice cream maker to keep up. We went with the ICE-30BC which I have to say, is pretty well made. It's rugged, looks killer, and works like a charm.

The only flaw is, you have to freeze the bowl for a good 24 hours in order to get your creation to the proper consistency.

The Cuisinart Ice Cream Maker company has another model that I've got my eye on. It's a commercial Cuisinart ice cream maker and it has its own, built-in freezing chamber. That means, no bowl freezing. Just turn it on and 30 minute later, ice cream!

The down side to that is, it's $300. BUT, I also found a similar maker (another brand) for $700 so I guess it's not that bad.

Let me tell you a little bit about the history of this frozen confection, I think you'll find interesting.

The Emperor of Rome (Nero) was credited with having sent his servants into the mountains to collect snow. This was then mixed with nectar, fruit pulp and honey. Sure, it wasn't as convenient as a Cuisinart ice cream maker, but it must have been a tasty treat!

No one knows for sure the origin of this fantastic frozen delight, but in the 13th century, Marco Polo came back from Asia with recipes for 'water ice'. Apparently the Asians had been using them for thousands of years.

Italo Machiony had a cute little pushcart where he sold his homemade frozen dessert on Wall Street. He invented a waffle cone to keep people from running of with his glass cups and patented his idea in 1903.

No matter what you call it, or who made it, whether it contains fruit, nuts, chocolate, or peanut butter (my favorite) you really do need to be able to make your own. Not only is it a bit less expensive, but there are NO preservatives and you can put exactly what you want in it.

If you're looking for a Cuisinart ice cream maker, you definitely want to check out my website for more information.

Texas Is The Best - Farmers' Market Season Begins

'Tis the season to be jolly, indeed. Sound like "Christmas in the Springtime"? Well, it certainly is to chefs and amateur cooks alike throughout Texas. Produce is coming into season all across the Northern Hemisphere, and there's simply nothing like cooking with fresh ingredients, or having that amazing blackberry-based fruit salad first thing in the morning. Doctors and health insurance companies alike recommend diets rich in fresh fruits and vegetables, and now is the time to maximize on that healthy produce.

The best way to buy produce is, of course, through the local farmer's markets. Texas has some of the country's best markets, partially due to the state's long growing season and ability to produce a wide variety of fresh goods. Not only can customers feel good about buying directly from the farmer who grew it -- thereby giving him or her a higher profit margin in a competitive business and helping the local economy -- but they can also leave knowing they're buying a healthier product.

Farmers' markets are also wonderful social venues, bringing together members of the population that may not normally meet -- those from a variety of ethnic, economic, and educational backgrounds. Cities like Dallas, Houston and Austin are great places to witness many cultures coming together to share good food, recipes, cultivation tips, and excellent company.

Many markets feature live music and local craftspeople as well, providing regulars an even better chance to get to know their community, and to honor those who still make products by hand. To meet the person who grows your family's food, or to have a conversation with the one who made your favorite hand-carved oak chest is incredibly enriching.

A recent study showed that an average piece of supermarket produce travels 2,000 miles before it reaches its destination -- and that's a national average, so it includes produce in agricultural states like California and Texas. It may seem silly for an avocado to be shipped to Texas -- a state that can, and easily does, grow it -- but it's all a part of the efficiency-first systems of mega corporations that literally collect, handle, and redistribute tons of food a day. In order to survive such a journey, much of this produce is sprayed with preservative chemicals. Such preservatives reduce spoilage and maintain the product's fresh appearance, but many of the plants' nutrients will still be lost.

In addition, there is serious debate on the health effects of agricultural pesticides. A strong organic farming movement has developed in response to the last several decades' increasing use of artificial chemicals on food products. The issue extends across the national border; certain pesticides that are legal in Mexico, and other countries from which produce is imported, for example, are banned in the U.S. due to known toxic side effects. Because the chemicals are not actually applied in this country, however, the food is allowed to be marketed here, sometimes with measurable levels of the banned substances.

In contrast, produce at a farmer's market only travels an average of 50 miles. Not only does this mean fewer chemicals on the delicate, absorptive skins of most fruits and vegetables, but also that a higher nutrient value will be maintained. A selection of organically grown foods is also available at most farmer's markets. The fresher the food, the more vitamins, minerals, and phytochemicals are present -- not to mention providing a much better taste. These nutrients aren't simply a way to eat healthy; they also serve to fight cancer, heart disease, aging, stress, depression, and many other ailments.

Texas is an unusually wonderful place for farmers' markets. In fact, even residents of cities like Houston, Dallas, and Austin have access to a plethora of locally grown produce, a luxury in any urban area. With its long growing season and varied climate, an array of fruits and vegetables is easily cultivated throughout the state. A short list includes apples, avocados, beans, berries, blackberries, black-eyed peas, blueberries, cantaloupe, citrus, cucumbers, figs, flowers, garlic, grapes, greens, herbs, honey, melons, nectarines, okra, onions, peaches, pears, peas, pecans, peppers, persimmons, plums, potatoes, pumpkins, raspberries, spinach, squash, strawberries, sweet corn, sweet potatoes, tomatoes, turnips, watermelon.

The Texas Department of Agriculture's website lists regular farmer's markets, children's activities, and provides a searchable database of all the produce listed above, including farms where the goodies can be picked by hand. Whether you're in Houston or El Paso, you can track where your local farmers' markets are, as well as actual nearby farms. Keep in mind that not every small farm, and not every farmer's market, will be listed on the site, so watch for local opportunities to buy and pick locally grown produce.

Here are a few tips for buying fresh produce from the farmer's market, as adapted from a recent publication of the University of Nebraska's Cooperative Extension:

o Carefully check for signs of spoilage or mold. Pick up the fruit, handle it gently, smell it, and inspect the piece from the front, back and sides. Fresh produce spoils quickly, so you want to make sure it hasn't started to degrade before it even hits the fridge.

o Handle all food gently. Bacteria grow quickly in a bruised area.

o Travel home soon after purchasing the produce. If proper storage conditions and temperatures aren't maintained, wonderful food can begin to degrade within hours.

o Store potatoes, onions, sweet potatoes, tomatoes, winter squashes, bananas, and melons in a clean, dry, well-ventilated area away from direct sunlight.

o Avocados, kiwi fruit, peaches, nectarines, plums, mangoes, and pears can be ripened on a counter, outside of a plastic bag, and out of direct sunlight. After they ripen, it's best to refrigerate the fruit until they're ready to be consumed. To accelerate the ripening process, place several pieces in a single layer at the bottom of a paper bag. The insulated off-gases will speed the aging process.

o Most other produce is best stored in the refrigerator, below 40º F. Use commercial, food-grade perforated bags, or punch about 20 holes in a non-ventilated produce bag. This will maintain moisture, but provide needed airflow.

o Store fruits and vegetables in separate refrigerator crisper drawers. Fruits give off ethylene gas that can shorten the lives of vegetables, and certain vegetables (like onion) produce odors that will reduce the quality and taste of the fruits.

Here are a couple of great recipes to try with your fresh produce, provided by the Texas Department of Agriculture's website:

Easy Cajun Grilled Veggies

Serves 8

* 2 Texas zucchinis, cut into 1/2-inch slices

* 2 large Texas white onions, cut into 1/2-inch wedges

* 2 Texas yellow squash, cut into 1/2-inch slices

* 1/4 Cup light olive oil

* 1 Teaspoon Cajun seasoning

* 1/2 Teaspoon. salt

* 1/2 Teaspoon cayenne pepper

* 1 Tablespoon Worcestershire sauce

Directions

Place zucchinis, onions and yellow squash in a large bowl.

In a small bowl, mix together light olive oil, Cajun seasoning, salt, cayenne pepper and Worcestershire sauce. Pour over the vegetables. Cover and marinate in the refrigerator at least 30 minutes.

Preheat an outdoor grill for high heat and lightly oil grate.

Place marinated vegetable pieces on skewers or directly on the grill. Cook 5 minutes or to desired doneness.

Cantaloupe Sorbet

* 11 Ounces Granulated sugar

* 4 Ounces Fresh water

* 1-1/2 Quarts Texas cantaloupe juice

Ice Cream Maker

Directions for the Cantaloupe Sorbet

Combine sugar and water and bring to a boil. Mix with cantaloupe juice and freeze according to your ice cream maker's specifications. Form as needed.

Choose a Texas white wine such as Blanc du Bois as the perfect complement to this cool, sweet treat. (Provided by Pastry Chef Derek Poirier, Four Seasons Hotel, Houston, TX)

So go check it out. Farmer's markets are amazing resources, and they should be used to their fullest advantage -- and for the betterment of your health. You'll be surprised how much variety you'll find, how beautiful simple foods can be, and how eager you'll be to eat!

How you eat when you're young will certainly affect your health as you age, and eventually affect your wallet as well.

Lose Menopause Weight by Eating Low-Cal Snacks

The struggle to lose menopause weight can be depressing for sure. You have so many symptoms from menopause, gaining weight is almost a sure thing, and it even happens to those who have never had to battle their weight. There are ways to conquer this struggle and one of those is to lose menopause weight by eating low-cal snacks.

You need to eat breakfast every day to break the fast from the night before and get your metabolism going for the day. It's important to eat smaller meals, frequently, instead of the traditional 3 square meals a day, eat 4-6 small meals a day.

Snacks are very important as they keep you from becoming so hungry you forget the portion control on your second meal of the day and the rest of the day is shot. So if you are getting really hungry and you are in between meals, the best thing for you to do is have a snack. If you don't have that snack, you may likely increase your portions at your next meal, and even by an extra 500 calories or more.

Here are some snacks under 100 calories you may enjoy:

* 15 chocolate covered raisins.

* Half of a sliced apple with a tiny spread of organic peanut butter.

* A little bit of biscotti with a cup of green tea.

* A healthy sandwich. Two slices of lite wheat bread (40 cal. each), mustard, tomato slices,
lettuce and dill pickle chips. You are omitting the lunch meat and mayonnaise.

* String cheese stick.

* One hard-boiled egg.

* Corn on the cob with spray zero calorie butter.

* About a half of a cup of sorbet.

* 1/3 cup of egg substitute, scrambled with chopped bell peppers and diced tomatoes and 1 slice (30 calorie) low-fat American cheese. Microwave within two minutes.

* Approximately two cups of cut up watermelon.

* About a cup of blueberries.

Lose menopause weight by eating low-cal snacks and you won't splurge at your next meal. Don't forget to avoid, eating past 7:00 pm. If you can cut that time back to 4:00 or so, you will most certainly lose menopause weight much quicker.

rosie weiting sheena s rosie weitn rosie weiting sheena @ GIAPO Queen St. - 20.12.2009 03:50

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=yzyLQBA6aag&hl=en

A Friend @ GIAPO Queen St. - 30.03.2009 02:44

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=-tm0B_5-BY8&hl=en

Chocolate Cake with Basil-Mint-Pineapple Sorbet

And Sebastian Surfing....



http://www.youtube.com/watch?v=0uGtaZYiurM&hl=en

Passionfruit Sorbet

Chocolate ice cream or passion fruit sorbet?



http://www.youtube.com/watch?v=ngtikyLaW3g&hl=en

Essence analysis (english)

To find the Juteco beauty shop where they sell essence: www.juteco.com (click productos, marcas, color) To have a look to essence products: www.essence.eu The best: long lasting eyeshadows, great colour range and unexpensive prices The worst: too much glitter for me Prices and product names: - Bronzing powder: 3.99€ (chocolate shake nº 1) - Glosses: 1.49€ - Nail polish: 2.49€ (forgot showing it in the video, it comes in a plastic case perfect for handbag) - Eyeshadow LE: 2.99€ (wild berry sorbet nº1) - Eyeshadow quad: 3.49€ (sixties reloaded nº 4) - Lipstick: 2.49€ (sparkling angel nº3) - Eyeshadow summer LE: 0.99€ (love&peace y woodstock) - Regular eyeshadow colection : 1.99€ (hippie flair nº 12)



http://www.youtube.com/watch?v=L3w3_ekLtSs&hl=en

International Wedding Cake Ideas

While the traditional wedding cake offers a vision of white, an increasing number of couples are becoming interested in selecting a design, style, and presentation that greatly strays from the norm. Today, wedding cakes showcase elaborately stacked tiers, multi-colored frosting, lively blooms, and decorative fruits. In order to make sure a different take on wedding cake design and construction is accomplished, some couples are now turning towards international creativity and tradition to elevate their reception centerpiece. Below you will find a few worldwide ideas to mull over when it comes time to choose your wedding cake:

Caribbean Island Ideas

Sometimes, a couple is interested in infusing a bit of tropical allure regarding their wedding cake. Caribbean newlyweds usually feast upon fruitcakes. Often, the cakes are dark and decorated with dried fruits. Some of the flavors that guests enjoy include rum, wine, and sherry. A rum-laced fruitcake is also a popular selection in the West Indies. In Bermuda, cedar saplings are placed on top of wedding cakes as a symbol of growing love between the newlyweds. After the ceremony, the saplings are then replanted.

Asian Themes

A fun wedding tradition among the Japanese is to display imposter cakes instead of the actual wedding confection. These cakes are made of artificial rubber and iced in wax. When the bride and groom insert their knife into the fake cake, sometimes a puff of steam or another occurrence takes place. At times, elaborately decorated dummy cakes are made of Styrofoam and heavily frosted. In the kitchen, the real cakes are hidden. In China, it is not uncommon to encounter many layers of cake meant to stand for the "ladder of success." In Korea, wedding couples often slice into a tiered sponge cake with non-dairy whipped cream.

European Delights

A sponge cake with a rich nut taste is popular in Germany, which is then laced with liquor or syrup. Sometimes, jam, nougat, or marzipan is used as a filling. Ganache or fondant often tops the cake. Cream-filled pastries with a caramel coating are often erected into a tall pyramid to represent a French wedding cake. The Norwegians enjoy wedding bread topped with cream, cheese, and syrup. In Iceland, a ring-shaped pile of almond pastries are used to create a pyramid for their wedding cake. The center is then filled with candies or fine chocolates.

In Denmark, the cornucopia wedding cake is made of almond and marzipan - shaped like a ring. In the center, candy, fresh fruit, or sorbet is found. To include a wedding cake of the British Isles, you may side with a spiffy fruitcake made with cognac-soaked dates, raisins, currants, prunes, and orange peel. Sometimes, the cake is covered in fondant, brandy butter, or marzipan. Irish and Scottish cakes may include a three-tiered confection with an infusion of bourbon, brandy, or whiskey. An almond paste is often spread between the layers.

Mediterranean Magic

A common Italian wedding cake is filled with chocolate custard, vanilla custard, rum cream, and fruit - comprised of various tiers of pound cake. The elaborate display is then decorated with flowers and royal icing. A Greek wedding cake is made of honey, sesame seed, and quince, which are meant to symbolize the long-lasting commitment couples may share with one another. Additional Greek cake creations include sourdough wedding bread, flourless almond cake, and sliced almond decorations