FOOD is more powerful than any prescription weight loss pills,

You are overweight for the most simple of reasons -- because you're eating the wrong foods, the wrong types of calories per meal, and you're also eating meals in the wrong patterns each day.

Think closely about what we're about to tell you, since it's going to change the way you think about dieting...

FOOD is more powerful than any prescription weight loss pills, because the FOOD that you eat can either make you THIN or FAT. You don't get fat because of a lack of exercising, that's a myth. You get fat because you don't eat the right foods at the right intervals each day.

Also, the pattern that you choose to eat your meals each day is more powerful than any prescription weight loss pills. This is true because your body is like an "engine" and it only needs certain foods at certain intervals each day, and if you don't eat the right foods at the right times then it won't burn those calories -- and you'll wind up storing those calories as fat tissue. (Hint: You need to eat more than 3 times per day to lose weight, but we'll show you the details later).

You have gotten overweight by eating the wrong foods, that much is a fact. And guess what? You can get SLIM by eating the RIGHT FOODS at the RIGHT INTERVALS each day.

It's not really any more complicated than that, and the way to start losing weight has nothing to do with starving yourself or jogging.

Low calorie diets Do NOT work

The reason you cannot lose weight by starving yourself (using a low calorie diet) is because your metabolism will detect any major drop in calories and it will then ADJUST ITSELF by burning fewer calories each day.


For example:
If you begin eating 2,500 calories per day then your metabolism will adjust itself so that your body begins burning 2,500 calories per day. If you try to starve yourself by suddenly eating 1,000 calories per day then your metabolism will again ADJUST ITSELF so that your body begins to burn only 1,000 calories per day. That's why you have failed in your past dieting attempts, that's why you always seem to fail when you try and starve yourself.

Now you know the reason why you can eat 1,000 calories per day and not lose any weight while your friends can eat 2,500 calories per day and not gain any weight.

Low fat diets Do NOT work

Also, virtually every person in today's society is buying mostly "low fat" or "non fat" food at the grocery store, everybody is conscious of the "fat grams" inside the food they buy. However, people are getting fatter than ever by doing this and people are not losing weight by switching to the "low fat lifestyle".

Low carb diets make you miserable

Low carb diets have certainly become popular in recent years, but such diets often leave you feeling miserable each day (since they drain most of your energy and can leave you feeling quite awful each day). Check out these facts below...Did you know that several popular low carb diets are so strict that you cannot even eat a large apple during the first couple weeks? It's true. Also, many low carb diets won't even let you enjoy a 'normal' restaurant meal (ordered without any carb restrictions) for many months after you begin.Therefore, low carb diets can leave you feeling MISERABLE each day, which is not the answer.



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Famous Oatmeal Cookies

How Oats WorkQuaker Oatmeal isn't just a cholesterol-free, whole grain food… Oats contain soluble fiber that binds with and helps remove some of the cholesterol which can clog your arteries and lead to heart disease*. Help lower your cholesterol by taking the 30 day Quaker Oatmeal Smart

Oatmeal Cookies Recipe

1
cup firmly packed brown sugar
3/4
cup vegetable shortening
1/2
cup granulated sugar
1
egg
1/4
cup water
1
teaspoon vanilla
3
cups Quaker® Oats (quick or old fashioned, uncooked)
1
cup all-purpose flour
1
teaspoon salt (optional)
1/2
teaspoon baking soda



Heat oven to 350°F. In large bowl, beat brown sugar, shortening and granulated sugar until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well.
Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 11 to 13 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.

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Red Velvet cake from scratch..

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Catfish and Mexican rice

Catfish Recipe :By Julie

You will need:
4 catfish fillets

½ teaspoon garlic salt

½ teaspoon pepper

Sprinkle catfish with garlic salt and pepper. Place catfish in a well-oiled grill basket or on a well-oiled grill rack. Grill on an uncovered grill directly over medium-hot coals about five minutes per side or until fish flakes easily.

Fresh Homemade Salsa
3 medium tomatoes, chopped

¼ cup chopped onion

2 medium jalapeno peppers, chopped

2 tablespoons white wine vinegar

1 teaspoon salt

In a bowl combine tomatoes, onion, jalapeno peppers, vinegar and salt. Stir well. Let stand at room temperature for about 30 minutes before serving. Chill to store. Makes 3 cups. Serve over catfish fillets hot off the grill.

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Mexicn rice Recipe

Things you will need:

Garlic fresh

Onion,

Bell pepper

Salt

5 tomatoes

Olive oil

Long grain white rice

Many spices! The reason is, we don't want our Mexican rice recipe tasting like all the other foods on our plate.
Have you ever experienced this? Tasting the spices all day! We want the rice to have a flavor all of its own and blend in with the rest of the foods.
Now that we have everything we need. Let's make some Rice. We will need 1 garlic clove. Don't have fresh garlic? Trust me we can get by with garlic powder, 1/2 teaspoon will do. 1 cup of long grain white rice no minute rice, please.
Recipe calls for 3 tablespoons of oil I may use 1 cup "wh OA" wait a minute. OK maybe a little to the extremes but do you get the picture. All I want to do is brown the rice in a quart sauce pan it just makes it easy. Less chance of burning on bottom.
When I get a toasted look then I strain out excess oil. Just before we do that, lets sauté 1/2 cup of onion, 1/2 cup of bell pepper, 1 diced garlic clove, if we have them. Just a few seconds will do.
No fresh garlic? That's OK, in a blender 5 tomatoes, 1 teaspoons salt, 1/2 teaspoons of garlic powder, 2 cups of chicken broth or water will do.
Now we have our rice toasted, lightly browned, stirring frequently, don't want to burn it. Vegetables sautéed very lightly, no excess oil.
Pour liquid from blender carefully, your oil is hot. Bring to a boil, cover, simmer over low heat for 20 minutes or till liquid is absorbed. Let set for a few minutes before serving.

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Make Toothpaste

Whether you don't like the flavor of commercial toothpaste or are looking for little ways to cut expenses, making toothpaste can be a fun project for anyone who's into making their own stuff. Plus, you can avoid many of the artificial ingredients contained in commercial toothpaste, such as sweeteners (usually saccharin), emulsifiers, preservatives, and artificial flavors.[1]
This can be an especially enjoyable activity for children, who are at risk for developing fluorosis and symptoms of toxicity if they swallow fluoride toothpaste on a regular basis.[2][3] Your homemade toothpaste will be fluoride-free, and children might be more enthusiastic about brushing their teeth with toothpaste that they made themselves.

(1) Pour a half of a cup of baking soda into the mixing bowl . Baking soda has a natural cleansing ability and can even be found in some commercial toothpaste. It's non-toxic and will help polish your teeth. Some recipes call for table salt, in which case you should mix three parts of baking soda with one part of table salt.

(2) Add three teaspoons of glycerine for every 1/4 cup of dry mixture. This is optional; it acts as a sweetener. An alternative is stevia.

(3) Add 1/4 cup of hydrogen peroxide and one drop of peppermint oil. Hydrogen peroxide naturally disinfects your mouth and will also help whiten your teeth. If you don't have it around, use water. The drop of peppermint oil will leave your mouth feeling fresh. If you're not into the peppermint flavor, some alternatives are ground cinnamon, vanilla extract, fennel, ginger, lemon or lime juice (see Warnings), and almond extract. Whatever it is, make sure it doesn't have sugar added.

(4)Mix the hydrogen peroxide and baking soda until it is a paste . If you need to, mix in more hydrogen peroxide until you get the right consistency.

(5) Store the toothpaste in a small plastic container where it won't dry out. You can also purchase a small, empty lotion bottle so that you can squeeze out the toothpaste onto the toothbrush more easily, rather than dip it.

Tips: Kids might enjoy adding food coloring to the toothpaste to make it more personal. This might be a good time to teach them about how colors mix to make new ones. Try to avoid artificial colors derived from coal tar (e.g. FD&C Yellow #5 (E102), FD&C Red #40 (E129), etc.), which have been linked to negative health issues including ADHD in children [4].

Adding anything acidic (such as lemon or lime juice) to the toothpaste will cause a fizzling chemical reaction with the baking soda.
In addition, adding anything acidic will cause unnecessary wear to your enamel.
It is good practice to use a store-bought toothpaste that has fluoride in it.

Things You'll Need

Mixing bowl
Tablespoon Baking soda

Peppermint oil

Hydrogen peroxide
Table salt Glycerine (available in craft stores and pharmacies)

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Better for kids...Fresh Orange Juice

INGREDIENTS

4 oranges

DIRECTIONS
Lightly smack each orange on the counter. Cut each one in half. Squeeze into a glass. You may also use a citrus reamer to do this. If you want less pulp, use a hand juicer with a strainer.

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Puerto Rican Tostones (Fried Plantains)

5 tablespoons oil for frying
1 plantains, peeled and cut into chunks
3 cups cold water
salt to taste

DIRECTIONS
Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side.
Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.

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Today for dinner :CURRY SHRIMP RECIPE

2 lbs fresh shrimps

1.25 fl oz oil

2 onions, chopped

1/4 shin of a scotch bonnet pepper finely chopped up

2 cloves garlic, chopped

2 tablespoons curry powder

1 tomato, chopped

1/2 sweet pepper chopped

1/4 teaspoon salt

black pepper

1 1/2 cups water

Peel and devein shrimp if necessary. Heat oil. Add the curry powder and continue to fry for two minutes. Then add the tomatoes, sweet peppers, salt, pepper and other seasonings. Add water. Bring to a boil then reduce. Add shrimp. Heat and simmer for 10 minutes or until shrimp is cooked.
Best served with white rice.

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Recalled drug

All drugs containing PHENYLPROPANOLAMINE are being recalled.STOP TAKING anything containing this ingredient. It has beenlinked to increased hemorrhagic stroke (bleeding in brain )among women ages 18-49 in the three days after starting useof medication. Problems were not found in men, but the FDArecommended that everyone ( even children ) seek alternativemedicine.
The following medications contain Phenylpropanolamine:
Acutrim Di et Gum Appetite SuppressantAcutrim Plus Dietary SupplementsAcutrim Maximum Strength Appetite ControlAlka-Seltzer Plus Children's Cold Medi cine EffervescentAlka-Seltzer Plus Cold medicine (cherry or or ange)Alka-Seltzer Plus Cold Medic ine OriginalAlka-Seltzer Plus Cold &Cough Medicine EffervescentAlka-Seltzer Plus Cold &Flu MedicineAlka-Seltzer Plus Cold &Sinus EffervescentAlka Seltzer Plus Night-Time Cold MedicineBC Allergy Sinus Cold PowderBC Sinus Cold PowderComtrex Flu Therapy &Fever ReliefDay &Night Contac 12-Hour Cold CapsulesContac 12 Hour CapletsCoricidin D Cold, Flu &SinusDexatrim Caffeine FreeDexatrim Extended DurationDexatrim GelcapsDexatrim Vitamin C/Caffeine FreeDimetapp Cold &Allergy Chewable TabletsDimetapp Cold &Cough Liqui-GelsDimetapp DM Cold &Cough ElixirDimetapp ElixirDimetapp ! 4 Hour L iquid GelsDimetapp 4 Hour TabletsDim etapp 12 Hour Extentabs TabletsNaldecon DX Pediatric DropsPermathene Mega-16Robitussin CFTavist-D 12 Hour Relief of Sinus &Nasal CongestionTriaminic DM Cough Rel! iefTriaminic Expectorant Chest &HeadTriaminic Syrup Cold & AllergyTriaminic Triaminicol Cold &Cough
I just found out and called the 800# on the containerfor Triaminic and they informed me that they are voluntarily recalling the following medicines because of a certain ingredient that is causing strokes and seizures in children :
Orange 3D Cold &a mp;Allergy Cherry (Pink)3D Cold &Cough Berry3D Cough Relief Yellow 3D Expectorant
They are asking you to call them at 800-548-3708 withthe lot number on the box so they can send you postage for you to send it back to them, and they will also issue you a refund. If you know of anyone else with small children,PLEASE PASS THIS ON. THIS IS SERIOUS STUFF!
DO PASS ALONG TO ALL ON YOUR MAILING LIST so people are informed. They can then pass it alo ng to their families.
To confirm these findings please take time to check thefollowing:http://www.fda.gov/cder/drug/infopage/ppa/
PLEASE PASS THIS ON TO YOUR CHILDREN IN CASE THEY GIVE IT TO THEIR CHILDREN OR TO FRIENDS WHO HAVE CHILDREN AND GRANDCHILDREN.

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Rotavirus infection (Gastroenteritis)...

Rotavirus is the most common cause of gastroenteritis in young children worldwide. Also known as rotavirus infection, gastroenteritis is a viral infection of the digestive tract. Studies have shown that gastroenteritis is so prevalent that virtually all children get infected at least once within the first five years of their lives. In fact, one in every two infants hospitalised for diarrhoea is diagnosed with rotavirus infection. PreventionOne of the best ways to protect your child from rotavirus infection is through breastfeeding. It is also ideal for you to disinfect his regular play areas and toys. It is just as important to maintain strict hygiene practices at home – such as helping your child wash his hands after using the toilet, and washing your own hands after diaper-changing, or when preparing and serving food. ProtectionWorld-renowned pharmaceutical company GlaxoSmithKline has recently introduced a safe and effective rotavirus vaccine that is now approved for use in Singapore. Please request your child’s paediatrician for detailed information.

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A selection of desserts to chose from

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Today I made, Asian Orange Chicken

INGREDIENTS
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes

3 tablespoons cornstarch
2 tablespoons water

Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil



DIRECTIONS
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.


In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.



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Diet food plan

1. Commit to consuming 4 - 6 small meals and snacks everyday.

2. To succeed, you must plan ahead by packing your foods the night before. Thus, you should always have fresh and low-fat foods around.

3. Keep it simple. Don't get too caught up on the specifics or your diet. Start by simply just counting calories.

4. Eat your foods slower.

5. Make healthier food selections like fruits, vegetables, whole grain cereals, and beans, low-fat or nonfat dairy products, low fat meats, fish and skinless poultry.

6. Avoid foods that are high in fat and calories.

7. Avoid foods that are high in sugars such as pastries, candy bars, pies and candy.

8. Use a variety of fruits and vegetables in your nutrition plan. Start by trying to eat 5 total vegetable and fruit servings every single day.

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Brownie Cupcakes

Yummy!!

4 ounces (120 grams) unsweetened chocolate, chopped
1/2 cup (113 grams) unsalted butter, cut into pieces
1 1/4 cup (250 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (105 grams) all purpose flour
1/4 teaspoon salt
Chocolate Frosting:
4 ounces (120 grams) semi-sweet or bittersweet chocolate, chopped
6 tablespoons (3 ounces) (84 grams) unsalted butter, cut in pieces
3/4 teaspoon pure vanilla extract
2 teaspoons light corn syrup
1 1/3 cups (155 grams) confectioners (powdered or icing) sugar, sifted
1/2 cup sour cream, room temperature
1 teaspoon hot water


Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line 12 muffin tins with paper or foil baking cups.
Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes. Then stir (can also use a hand mixer) in the sugar. Add the vanilla and then add the eggs, one at a time, mixing well after each addition. Mix in the flour and salt until well blended.
Evenly divide the batter between the muffin cups. Place in the preheated oven and bake for about 20 minutes or until a toothpick inserted in the center of the cupcake has moist crumbs. Remove from oven and let cool on a wire rack.
To make Chocolate Frosting: Melt the chocolate and butter in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and stir in the vanilla and corn syrup. Whisk in the sugar, a little at a time (at this point the frosting will be quite thick). Place the frosting in the bowl of your food processor and, with the processor running, gradually add the sour cream and hot water. Process until the frosting is nice and shiny. At this point you can simply spread some frosting on the top of each cupcake. However, if you want to pipe the frosting on top of the cupcakes you may have to place the frosting in the fridge for it to firm up. Periodically check and stir the frosting until it is of the desired piping consistency.

Makes 12 cupcakes.

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Recipe for Pigeon Pea and Dumpling Soup

This is a similar recipe to my........Julie


2 ham hocks (or a few chunks of other smoked or cured meats)
1 pound meaty pork or beef ribs or other meat with bones
2 cups pigeon peas (they do NOT have to be soaked)
8 cups cold water
2 onions, chopped
2 tomatoes, chopped
1 green pepper, chopped
2 celery stalks, with leaves, chopped
2 Tablespoons tomato paste
1 teaspoon thyme
1 13.5-ounce (400 ml) coconut milk (minus 1/2 cup, to be used for the dumplings)
salt and pepper to taste
THE DUMPLINGS (about 24)
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup reserved coconut milk
Place ham hocks and other meats in a Dutch oven with the pigeon peas and cold water. Bring to a slow boil, partially cover, and cook for 2 hours. Strain the broth, cutting the meat into bite size pieces (discarding the bones) and returning both the broth and meat to the pan. Add the onions, tomatoes, green pepper, celery, tomato paste, and thyme and simmer for another 30 minutes. Pour in the coconut milk, salt and pepper to taste, and let simmer while you're making the dumplings.

Stir the flour, baking powder, and salt together, then stir in the coconut milk until a dough forms. Drop rounded teaspoonfuls into the simmering soup. Let cook for 10 minutes, then cover and cook another 10 minutes.

When ready to serve, take the pot to the table and ladle into generous bowls, 4 dumplings apiece. And pass the hot sauce for people to use according to taste. Tabasco or habanero is fine, but if you're lucky you'll find Bahamian hot goat pepper sauce...and if you're luckier yet, you'll get your hands on the homemade lime-hot chili brew in old rum bottles I found at the Freeport farmer's market off West Atlantic Drive...and that had all the security folks through customs rolling their eyes appreciatively.


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Grater cake

This is a traditional Jamaican snack and is quite easy to make.
You just have to get your mixture to the right degree of stickiness
before removing from the stove. You will need:-

2 cups grated coconut (with all the brown stuff removed)
3 cups granulated sugar (Brown sugar can also be used, add Ginger though)
1/2 cup water
White Vanilla or Almond Flavouring (optional)
A pinch of salt

1. Combine all ingredients in an saucepan. Ensure it's a thick one.

2. Boil until the Coconut is soft. The liquid will be all gone by this time.

3. Ensure that the mixture is sticky enough to hold together.

4. Remove from heat and beat Mixture for 1-2 Minutes.

5. Place on a greased sheet in heaps using a table spoon.
Make a small depression in the middle of each cake.

6. Colour a small amount of Coconut and place in small heaps atop the bigger cake.

7. Alternately, you may place coconut in a square dish and press
with the back of a spoon. Second batch will have to be made in
this instance and coloured. Allow to cool and cut into sqares.



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Jamaican Coconut Candy

2 fresh coconuts, whole coconut, not shredded
2 cups chopped fresh ginger root
4 cups raw brown sugar (recommended: Natural Sugar)
1 cup chopped pecans (or nut of choice) optional
Melted chocolate, for dipping


Crack open 2 coconuts. (Putting the coconuts in a 250 degree F oven for several minutes will make them easier to crack open). Scoop out the coconut meat using a paring knife. Clean the coconut and cut up into bite-sized pieces.
Put the coconut pieces and chopped ginger root into a large pot (cast iron works best). Cover with water and boil for 3 to 4 hours to soften and bring out the flavors. Be sure to continue to add water as it boils down. Once the water has reduced, add brown sugar and boil for another 30 to 40 minutes or until there is no liquid left. It should be in a syrup state. Fold in chopped pecans. Drop pieces onto nonstick foil and let set for about 15 minutes. Dip in melted chocolate and sprinkle with chopped nuts.




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Tuna Cakes

Prep Time:
10 minTotal Time:
26 minMakes:
6 servings, two tuna cakes each2 cans (6 oz. each) light tuna in water, drained, flaked 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1 cup KRAFT Shredded Mild Cheddar Cheese 1/2 cup shredded carrots 1/3 cup KRAFT Mayo Real Mayonnaise 2 Tbsp. CLAUSSEN Sweet Pickle Relish 3/4 cup water MIX all ingredients. Cover and refrigerate 10 min.

HEAT large nonstick skillet sprayed with cooking spray on medium heat. For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.

COOK 3 min. on each side or until golden brown on both sides, turning over carefully.
Kraft Kitchens TipsHealthy LivingSave 60 calories and 8

Baking with Your Kids

It's never too early to introduce your child to the wonders of the kitchen. Even if it’s little things like setting the table, it's a beginning. Start your adventure small and add more difficult tasks, as they get older*. Trying new recipes and baking techniques can be fun for the whole family once everyone is inducted into the adventures found in the kitchen.

I been making soursop water....Julie

I found this morning on the market of Palmar de Aramara near Sam’s Club a very nice soursop. It is not easy to find good soursop, they are often too green or with lots of bruises. And I enjoyed all day long a fresh and delicious soursop water while my 6 years old son prefered a milky champola (a cuban version of soursop water where the milk replaces water).

I don’t like that much to eat soursop with a spoon, but it is one of my favourite fruit to make juice, smoothies, water, desserts, sorbets, mousse..etc.

Soursop derives its name from the Dutch zuur zak or sour sac. Sop is an English word meaning something which soaks up liquid; as the flesh of the soursop is saturated with juice, the name is not inappropriate. In spanish, it is called guanabana, mang cau in Vietnamese, corossol in French and thu rian khaek in Thai (some would ask where is the point to know the name of this fruits in those languages? Well, there is pointless, it is just the price to pay when you are a Vietnamese native with French citizen living in Puerto Vallarta, Mexico (where English is almost a second official language) and owning a Thai restaurant. It is all about credibility, maybe!)

The slightly bumpy thin skin of this irregularly shaped fruit is green even when it is ripe. Inside, the flesh is white and pulpy, full of shiny black seeds (the most complicated part in the preparation of this fruit: taking the seeds out), with a central pithy core running its length. The soursop bruises easily when it ripens, so buy it while still firm and wait until it yields slightly to gentle pressure. Then eat it immediately.

The flavor is somewhat acidic (that’s why it is better in desserts and drinks when the acidity is counteracted by added sugar). It is refreshing, with a faint fragance and an elusive but irresistible taste.

The soursop found in South East Asia is much more sweeter, juicier and better quality then the ones found in Mexico, specially in Bahia de Banderas where is one of the most pest-infected regions in Mexico. And soursop is a very high prized fruits for all kinds of bugs.

If you are in South East Asia, try the raw fruit or some soursop smoothy. If you travel to Mexico, try agua de guanabana, it is very refreshing. Soursop sherbet made in Oaxaca style (nieve de garafa) is one of my favourites. At Bai Sri we will offer home made Soursop sherbet and Soursop souflle this coming season.

Shark fillet with vegatables by Julie

My red velvet cake..That I made from scratch

My Chocolate chip cookies…Yuliana

Brithday - Chocolate cake from scratch.