#Pure Stone Cold-Pressed Black Mustard Oil

[gyrosfarm1]

How is Gyros Farm's Pure Stone Cold-Pressed Black Mustard Oil Produced?

Gyros Farm's Pure Stone Cold-Pressed Black Mustard Oil stands out as a premium product renowned for its purity and exceptional quality. Produced with meticulous care and traditional techniques, this oil offers a rich aroma and distinct flavor, making it a prized ingredient in culinary and medicinal applications.

Production Process:

Seed Selection: Gyros Farm carefully selects the finest black mustard seeds, ensuring they are of the highest quality and free from impurities.

Cleaning and Drying: The selected seeds undergo a thorough cleaning process to remove any dirt or debris. Once cleaned, they are dried to the optimal moisture content.

Cold-Pressing: The dried seeds are then cold-pressed using a traditional wooden or stone press. This process ensures that the oil retains its natural properties and flavors, as it is extracted without the use of heat or chemicals.

Oil Processing Method: Our oil is meticulously crafted to maintain its purest form. This process preserves its original texture and ensures minimal processing before we bottle it, delivering an authentic and premium quality oil to your table.

Bottling: Gyros Farm takes great care in packaging its Pure Stone Cold-Pressed Black Mustard Oil to ensure that it reaches customers in perfect condition.

Quality Control: Throughout the production process, Gyros Farm implements stringent quality control measures to ensure that its Pure Stone Cold-Pressed Black Mustard Oil meets the highest standards. Regular checks and testing are conducted to maintain consistency and purity.

Storage: Once bottled, the Pure Stone Cold-Pressed Black Mustard Oil is stored in a cool, dark place to protect it from light and heat, which can degrade its quality. This careful storage ensures that the oil retains its freshness and flavor until it reaches the consumer.

Usage: Gyros Farm's Pure Stone Cold-Pressed Black Mustard Oil is a versatile ingredient that can be used in a variety of ways. It is commonly used in cooking to add flavor to dishes, particularly in Indian and South Asian cuisines. It can also be used topically as a massage oil or hair treatment, thanks to its nourishing properties.

Sustainability: Gyros Farm is committed to sustainable practices in its production of Pure Stone Cold-Pressed Black Mustard Oil. The brand works closely with local farmers to ensure that the seeds are grown and harvested in an environmentally friendly manner, minimizing the impact on the ecosystem.

Benefits of Pure Stone Cold-Pressed Black Mustard Oil:

Rich in antioxidants and essential nutrients

Contains anti-inflammatory and antibacterial properties

Promotes heart health and aids in digestion

Enhances the flavor of dishes and adds a unique aroma

Conclusion

Gyros Farm's Pure Stone Cold-Pressed Black Mustard Oil is a testament to the brand's commitment to quality and authenticity. Produced using traditional methods and the finest ingredients, this oil is a prized addition to any kitchen. Experience the rich flavor and numerous health benefits of Gyros Farm's Pure Stone Cold-Pressed Black Mustard Oil today.

[whenfrasermetbeauchamp]

To my annoyance, I lacked several of the herbs I needed for the sleeping tonic I had in mind. But then I remembered the man Marguerite had told me about. Raymond the herb-seller, in the Rue de Varennes. A wizard, she had said. A place worth seeing. Well, then. Jamie would be at the warehouse all the morning. I had a coach and a footman at my disposal; I would go and see it.

A clean wooden counter ran the length of the shop on both sides, with shelves twice the height of a man extending from floor to ceiling behind it. Some of the shelves were enclosed with folding glass doors, protecting the rarer and more expensive substances, I supposed. Fat gilded cupids sprawled abandonedly above the cupboards, tooting horns, waving their draperies, and generally looking as though they had been imbibing some of the more alcoholic wares of the shop.

“Monsieur Raymond?” I inquired politely of the young woman behind the counter.

“Maître Raymond,” she corrected. She wiped a red nose inelegantly on her sleeve and gestured toward the end of the shop, where sinister clouds of a brownish smoke floated out over the transom of a half-door.

Wizard or not, Raymond had the right setting for it. Smoke drifted up from a black slate hearth to coil beneath the low black beams of the roof. Above the fire, a stone table pierced with holes held glass alembics, copper “pelicans”—metal cans with long noses from which sinister substances dripped into cups—and what appeared to be a small but serviceable still. I sniffed cautiously. Among the other strong odors in the shop, a heady alcoholic note was clearly distinguishable from the direction of the fire. A neat lineup of clean bottles along the sideboard reinforced my original suspicions. Whatever his trade in charms and potions, Master Raymond plainly did a roaring business in high-quality cherry brandy.

The distiller himself was crouched over the fire, poking errant bits of charcoal back into the grate. Hearing me come in, he straightened up and turned to greet me with a pleasant smile.

“How do you do?” I said politely to the top of his head. So strong was the impression that I had stepped into an enchanter’s den that I would not have been surprised to hear a croak in reply.

For Master Raymond resembled nothing so, much as a large, genial frog. A touch over four feet tall, barrel-chested and bandy-legged, he had the thick, clammy skin of a swamp dweller, and slightly bulbous, friendly black eyes. Aside from the minor fact that he wasn’t green, all he lacked was warts.

“Madonna!” he said, beaming expansively. “What may I have the pleasure of doing for you?” He lacked teeth altogether, enhancing the froggy impression still more, and I stared at him in fascination.

“Madonna?” he said, peering up at me questioningly.

Snapped abruptly to a realization of how rudely I had been staring, I blushed and said without thinking, “I was just wondering whether you’d ever been kissed by a beautiful young girl.”

I went still redder as he shouted with laughter. With a broad grin, he said “Many times, madonna. But alas, it does not help. As you see. Ribbit.”

We dissolved in helpless laughter, attracting the notice of the shopgirl, who peered over the half-door in alarm. Master Raymond waved her away, then hobbled to the window, coughing and clutching his sides, to open the leaded panes and allow some of the smoke to escape.

“Oh, that’s better!” he said, inhaling deeply as the cold spring air rushed in. He turned to me, smoothing back the long silver hair that brushed his shoulders. “Now, madonna. Since we are friends, perhaps you will wait a moment while I attend to something?”

Still blushing, I agreed at once, and he turned to his firing shelf, still hiccupping with laughter as he refilled the canister of the still. Taking the opportunity to restore my poise, I strolled about the workroom, looking at the amazing array of clutter.

A fairly good-sized crocodile, presumably stuffed, hung from the ceiling. I gazed up at the yellow belly-scutes, hard and shiny as pressed wax.

“Real, is it?” I asked, taking a seat at the scarred oak table.

Master Raymond glanced upward, smiling.

“My crocodile? Oh, to be sure, madonna. Gives the customers confidence.” He jerked his head toward the shelf that ran along the wall just above eye height. It was lined with white fired-porcelain jars, each ornamented with gilded curlicues, painted flowers and beasts, and a label, written in elaborate black script. Three of the jars closest to me were labeled in Latin, which I translated with some difficulty—crocodile’s blood, and the liver and bile of the same beast, presumably the one swinging sinisterly overhead in the draft from the main shop.

I picked up one of the jars, removed the stopper and sniffed delicately.

“Mustard,” I said, wrinkling my nose, “and thyme. In walnut oil, I think, but what did you use to make it nasty?” I tilted the jar, critically examining the sludgy black liquid within.

“Ah, so your nose is not purely decorative, madonna!” A wide grin split the toadlike face, revealing hard blue gums.

“The black stuff is the rotted pulp of a gourd,” he confided, leaning closer and lowering his voice. “As for the smell…well, that actually is blood.”

“Not from a crocodile,” I said, glancing upward.

“Such cynicism in one so young,” Raymond mourned. “The ladies and gentlemen of the Court are fortunately more trusting in nature, not that trust is the emotion that springs immediately to mind when one thinks of an aristocrat. No, in fact it is pig’s blood, madonna. Pigs being so much more available than crocodiles.”

“Mm, yes,” I agreed. “That one must have cost you a pretty penny.”

“Fortunately, I inherited it, along with much of my present stock, from the previous owner.” I thought I saw a faint flicker of unease in the depths of the soft black eyes, but I had become oversensitive to nuances of expression of late, from watching the faces at parties for tiny clues that might be useful to Jamie in his manipulations.

The stocky little proprietor leaned still closer, laying a hand confidentially on mine.

“A professional, are you?” he said. “I must say, you don’t look it.”

My first impulse was to jerk my hand away, but his touch was oddly comfortable; quite impersonal, but unexpectedly warm and soothing. I glanced at the frost riming the edge of the leaded-glass panes, and thought that that was it; his ungloved hands were warm, a highly unusual condition for anyone’s hands at this time of year.

“That depends entirely upon what you mean by the term ‘professional,’ ” I said primly. “I’m a healer.”

“Ah, a healer?” He tilted back in his chair, looking me over with interest. “Yes, I thought so. Anything else, though? No fortune-telling, no love philtres?”

I felt a twinge of conscience, recalling my days on the road with Murtagh, when we had sought Jamie through the Highlands of Scotland, telling fortunes and singing for our suppers like a couple of Gypsies.

“Nothing like that,” I said, blushing only slightly.

“Not a professional liar, at any rate,” he said, eyeing me in amusement. “Rather a pity. Still, how may I have the pleasure of serving you, madonna?”

— Dragonfly In Amber

Photos: Starz, Season Two, Episode Two, April 16, 2016

Gif: headoverfeels.com, Season Two, Episode Two, April 16, 2016

Book: Dragonfly In Amber, Diana Gabaldon, 1992

Tumblr: September 28, 2018, WhenFraserMetBeauchamp 🏴󠁧󠁢󠁳󠁣󠁴󠁿❤️🇬🇧

WFMB’s Tags: #Outlander #Season Two Episode Two #S2E2 #Not In Scotland Anymore #Dragonfly In Amber #Chapter Eight #I remembered the man Marguerite had told me about. Raymond the herb-seller #Madonna!” What may I have the pleasure of doing for you?! #Claire Fraser #Maître Raymond #83 #092818

[lovedianejbeesonblr-blog]

Nutritionists predict which superfoods you'll be eating in 2017

According to Mintel's 2017 global food and drink report, plant-based diets are set to explode into the mainstream this year, which makes sense, given that veganism has grown a staggering 360 per cent in the past decade.

But never mind growing your own, they're going to get hi-tech.

Chilean-based start-up Not Company is already using artificial intelligence (AI) to develop plant-based alternatives to animal products, such as milk, cheese and eggs. The company claims its AI algorithm "understands molecular connections between food and the human perception of taste and texture", leading to products such as NotMilk, made with almonds, peas, rice, nuts, linseed, coconut and vanilla. But what of its nutritional effect?

​"You might be able replicate the textures and forms of foods through AI, but you can't replicate the function of that food in the body," says Tim Spector, professor of molecular genetics at King's College London and author of The Diet Myth: The Real Science Behind What We Eat.

"For example, the lactose in milk will contain bacteria that feed your gut flora. That can't be replicated with AI."

So, with that in mind, what else can we expect on the menus for this year?

Blackcurrant Curd, from Not Just Jam, by Matthew Evans. Murdoch Books.

Blackcurrant Curd, from Not Just Jam, by Matthew Evans. Murdoch Books. Photo: Alan Benson

Blackcurrant supplements

The past 12 months have seen a rise in interest in the benefits of beetroot, due to its nitric oxide content. Now, blackcurrants are set to take centre stage for similar reasons. Rich in antioxidants known as anthocyanins, blackcurrants are being hailed for their effects on muscle recovery, performance and fat-burning.

University studies have tested New Zealand blackcurrant extract, taken in supplement form for a concentrated dose, and shown it can increase fat loss by up to a third during exercise. It may also dilate the body's blood vessels, resulting in up to 20 per cent increased blood flow and nutrient and oxygen delivery to cells.

Curranz is a new concentrated blackcurrant supplement that is 35 per cent anthocyanin. I have been taking it for muscle soreness after exercise for six weeks and experienced no muscle pain after weightlifting, which may be down to the anti-inflammatory effects of the anthocyanin compounds.

Is the latest superfood already in your pantry?

Is the latest superfood sweetener already in your pantry? Photo: Tim Grey

Multi-tasking sweeteners

Sweeteners get a bad rap - with good reason. Artificially created versions such as sucralose and saccharin are made with chemicals that can have such unwanted side effects you'd be better off with old-fashioned sugar.

But we're set to see the emergence of a new group of sweeteners with side benefits, such as acting like prebiotics, feeding the good bacteria in the gut. Take inulin, found commonly in chickpeas, chicory root, bananas, asparagus and lentils: its concentrated form is now being used as a mild yet nutritionally rich sweetener. "Inulin is only 0.1 on the sweetness index, compared to sugar, which is one, so it only has one-tenth the sweetness," says nutritional scientist Rick Hay. "But what is exciting about it is that it has also been shown, in good scientific studies, to help reduce stomach fat."

Inulin is rich in high-resistance starch, he explains, which is what gives it this effect on visceral fat. One randomised controlled study published in October 2015 on 44 subjects found that, after 18 weeks, both groups had lost five per cent of their body weight by week nine, but those supplementing with inulin (which is available in powder form or added to protein powders) lost more weight between weeks nine and 18 as the others plateaued - and that weight was mostly from around their mid-sections.

All natural sea salt? Not necessarily.

All natural sea salt.

Super salts

At the recent Food Matters Live show, which showcases food trends, salt seemed to have turned from sinner to saint. But not just any old salt. "Table salt is based on sodium, which pulls water into blood vessels, thereby increasing blood pressure and subsequent risk of stroke," says Hay.

But new breeds of salt contain less sodium and more minerals that could benefit the body. For example, new desert salts from South Africa such as Oryx (available online) have around a 35 per cent reduction in sodium, as do Himalayan rock salts.

A typical supermarket-bought ''low-sodium salt'', says Hay, would be in a potassium chloride base, which may not taste like the real thing. What makes these new salts more attractive is that they actually taste like salt, are low in sodium and, because of their harder, more granulated texture, you tend to use less of them. Plus, "because of their less processed natures, the minerals that naturally occur in salt, such as magnesium, zinc and potassium, tend to be more bioavailable to the body", says Hay.

Maqui berry

Maqui berries.

Maqui berries

Chilean berries rich in vitamin C and antioxidant anthocyanins, the purple pigment in certain foods that is associated with anti-ageing, they taste a little bitter but come with nutritional punch. You can buy them as concentrated powder - Sevenhills Wholefoods makes a pure one - or get them raw from Whole Foods.

Jackie French plans to overcome watermelon madness by planting seeds.

Watermelon seeds

Move over pumpkin and chia, watermelon seeds will be everywhere in 2017. Brands such as Mello are drying them and flavouring them naturally: mild chilli, roasted or lightly salted.

Chaga mushroom. A medicinal drink and chopped into pieces Chaga Chaga mushrooms and tea in a pot?

Chaga mushroom. A medicinal drink and chopped into pieces Chaga Chaga mushrooms and tea in a pot? Photo: zhaubasar

Chaga mushrooms

I first discovered chaga tea when the Hemsley sisters served it to me during an interview. Bitter and pungent, chaga is said to be the king of medicinal mushrooms, boosting the immune system with antimicrobial and antioxidant properties. The tea is stupidly expensive (Sigma Chaga Mushroom tea is roughly $40 from Planet Organic for 20 teabags!) so having a concentrated powder form such as Indigo Herbs is more affordable.

Whole and half avocados isolated on white background. Avocado. Avocado Oil. Superfood. Image supplied.

Nut oils

Nut butters were a thing in 2016, but now a new breed of fancy cold-pressed nut oils are coming to town, from almond to cashew, walnut to hazelnut. They're pungent and strong-tasting, so you only need a little and Rick Hay recommends using them sparingly, raw, as cooking could damage the fat. Look out, too, for avocado oil, which is best used the same way.

Seaweed salad with rice noodles and yuzu-ginger dressing at Kong.

Seaweed salad with rice noodles and yuzu-ginger dressing at Kong. Photo: Supplied 

Algae fats

Until recently, vegetarians and vegans who wanted to supp-lement with essential omega-3 fats had few options more than flaxseeds. But these didn't provide omega-3 fats known as EPA and DHA, found only in oily fish and not made by the body, hence their name: essential fatty acids. Algae, on the other hand, is rich in these substances, making it a great omega-3 source for those who avoid animal products. It's found in Efamol Enviromega Fish Free Algal Oil.

The article originally appeared in The Daily Telegraph

Spice Spotlight: Delicious Paprika Recipes You Can't Afford To Miss

Paprika, a commonplace household spice comprised of candy purple pepper pods, is crimson in shade and has a first-rate texture. It is maximum normally used to season meat and greens for a richer taste. Low in sodium, this healthy spice is loaded with Vitamins A, C, E and K and additionally a wealthy source of copper, magnesium, manganese, phosphorus, thiamin and nutritional fiber.

If you're a paprika lover, right here are some scrumptious cake recipes that any spice lover can not afford to miss:

Low-Carb Paprika-Spiced Pork Chops

What you need:

four boneless pork chops 1 onion, thinly sliced 1/3 cup bitter cream 1/3 cup sauerkraut, tired 2 teaspoons butter 1 half of teaspoons paprika 1 teaspoon garlic salt half teaspoon black pepper In a skillet, soften butter over medium-excessive warmness then cook dinner onions until soft. Remove from warmth and area buttered onions in a medium bowl. Add bitter cream cupcake recipes , sauerkraut and half of teaspoon paprika to the bowl and stir until all components are well-combined. Set apart. Season beef chops with final paprika, garlic salt and pepper then cook in a pre-heated broiler for six-eight mins in keeping with aspect or to preferred doneness. Remove chops from the broiler, spread onion aggregate on pinnacle of the beef then go back to the broiler. Cook for 2-three mins extra earlier than serving.

Creamy Paprika and Turnip Soup

What you want:

three/four kg. Turnip bulbs (leafy tops discarded), reduce into 1/2-inch chunks three cloves garlic, thickly sliced 1 large onion, in large part diced 3 cups chicken broth 1 half of cups whole milk 2 tablespoons olive oil 1 tablespoon butter 2 teaspoons paprika 1 teaspoon dried thyme leaves 1/8 teaspoon cayenne pepper 1 pinch sugar Salt and ground black pepper to taste In a big pan, warmness oil over medium-high heat then cook turnips and onion till veggies start to turn golden-brown, approximately eight mins. Lower warmth and add garlic, butter and sugar. Cook for about eight mins extra, stirring continuously. Stir in paprika, thyme and cayenne pepper, then upload broth. Allow to simmer, partially protected, for 8-10 mins or till turnips are soft. Cool for a few minutes then puree mixture until smooth. Return to pan, add whole milk and warmth via whilst stirring. Serve right now.

Smoked Paprika Salad Dressing

What you need:

1 clove garlic half of cup olive oil half cup pink wine vinegar 1/3 cup honey 2 tablespoons chopped onion 1 tablespoon lime juice 1 tablespoon stone-floor mustard three/4 teaspoon salt three/4 teaspoon ground black pepper 1 half of teaspoons smoked paprika 1/four teaspoon oregano 1 pinch sugar Combine garlic, olive oil, red wine vinegar, honey, onion, lime juice, mustard, salt, pepper, paprika, oregano and sugar in a blender. Stir until all elements are properly-combined. Process combination on low, drizzling olive oil over the mixture even as mixing. Puree until smooth. Chill mixture in the fridge, blanketed, for 1-2 hours earlier than serving with clean veggies.

Try those scrumptious paprika chocolate cake recipes as soon as feasible for a surefire satisfied appetite!