Podcasts about happy food

Was du isst, beeinflusst deine Laune zu 100%!

Ernährungsforscher sagen: Es gibt Essen, das uns glücklich macht. Sogenanntes Happy food. Aber anders als vermutet sind das nicht Schokolade, Weingummi oder Chips, sondern gesundes Essen. Gerade an Tagen mit trüb-grauem Wetter, an denen es früh dunkel wird, soll es helfen, wenn wir uns gesund ernähren. Was ist da dran? Darüber hat SWR-Aktuell-Moderator Leon Vucemilovic mit der Ernährungsberaterin Anna Dandekar gesprochen.

A recent report by the RSPCA shows that 7 in 10 children have never seen a cow being milked, and a fifth have never fed ducks in the park. Are children's lack of interaction with animals really a cause for concern? Joining Jonathan Healy to discuss this was Dairy Farmer and Limerick IFA Secretary Louise Crowley and Ciara Brennan, Vegan and owner of Happy Food by Ciara ..

“Avec le recul, j'aurais moins lâché de marge. Aujourd'hui je suis un peu plus difficile, j'ai compris exactement ce que c'était de négocier au centime. Quand tu vends 600 K paquets par an, tu es centimier. ” Laurent Kretz échange avec Ariane Baujard, la cofondatrice de LÏV Happy Food. La marque qui produit des pâtes et plats préparés à base de Konjac estime faire 4M de CA cette année et est présente dans 2000 points de vente. Ariane nous explique comment elle a réussi à être profitable depuis le premier jour, notamment en négociant sa marge au centime près dans la grande distribution. Elle nous donne également des conseils pour exploser en e-commerce dans l'alimentaire, s'en servir comme un levier de croissance et rééquilibrer la relation avec ses distributeurs.] Dans ce nouvel épisode du Panier, vous trouverez des clés pour : 00:00:00 - Intro 00:05:55 - Commencer en monoproduit, puis élargir sa gamme pour offrir des produits encore plus rapide à préparer ; 00:15:00 - Challenger le packaging en interrogeant les consommateurs ; 00:19:20 - Négocier avec une centrale d'achat en s'appuyant sur un bon VMH (Ventes Moyennes Hebdomadaires) ; 00:24:50 - Gagner du poids dans les négociations grâce à sa présence sur les réseaux sociaux et ses partenariats B2B ; 00:32:10 - Bien positionner ses produits en fonction de la grande surface et de son emplacement ; 00:39:15 - Se lancer en D2C dans l'alimentaire avec son propre site et Amazon ; 00:46:45 - Miser sur l'achat média et l'emailing pour augmenter le returning et le PM ; 00:51:50 - Autofinancer son entreprise pour garder sa liberté d'entreprendre. Pour en savoir plus sur les références abordées dans l'épisode : Hors-série - EmailClub : 7 étapes pour créer un programme de fidélité qui cartonne L'épisode dédié à LÏV Happy Food dans le podcast On lâche rien Et quelques dernières infos à vous partager : Suivez Le Panier sur Instagram lepanier.podcast ! Inscrivez- vous à la newsletter sur leanier.io pour cartonner en e-comm ! Écoutez les épisodes sur Apple Podcasts, Spotify ou encore Podcast Addict Le Panier est un podcast produit par CosaVostra, du label Orso Media.

Pour découvrir l'épisode en entier, écoutez l'épisode 296, disponible dès le 05/07/24 sur votre plateforme d'écoute.

The Possibility Club podcast: Practical Bravery - HAPPY FOOD! In this episode, we'll explore the evolving dynamics of the restaurant industry, particularly in the face of economic challenges and shifting consumer behaviours. We'll discuss the importance of maintaining cultural authenticity in cuisine and how chefs can use their platforms to educate and inspire. Sustainability is a key theme, with a focus on locally sourced ingredients and environmental compatibility, reflecting a broader movement towards more responsible and ethical food practices. And on a personal level, how does someone transition from a stable corporate career to the uncertainty of the culinary world? What are the keys to creating a successful food business in today's economic climate? And how can a chef balance tradition with innovation to create a unique and compelling food story? This is The Possibility Club, and our special guest is MasterChef 2023 Finalist, Anurag Aggarwal.   --- “I chose finance as my career. I was on a typical life path, wanted to make a living, raise a family. On paper I was doing great, all my boxes were checked. Then that thought started coming into my mind: what next? Something was missing. I can't do this for the rest of my life.”   "Covid gave me a deeper insight that what we consider secure and permanent is nothing like that. Somebody sneezes on me and I could be gone in two weeks time. So that realisation gave me courage: I want to do something to follow my passion, which is cooking. So I need to do something about it."   Anurag's biryani pie video, via the Masterchef Facebook https://www.facebook.com/watch/?v=1540693743124303   “Masterchef was the best experience of my life so far. It's not about being on television, to me food is much more than just ingredients, dishes or cuisine. To be able to be on that presitigious platform, to express myself through my cooking, that was very honouring. It was a brilliant experience.”   “Masterchef gave me the inner conviction that yes, I'm on the right path.”   BBC Masterchef UK https://www.bbc.co.uk/programmes/b006t1k5   “They asked me bluntly off camera why I was diversifying into western food. Because I wanted to showcase I could do everything, other than just Indian food. They said you don't have to. We are not judging if you are a master of all cuisines, we just want to see your original flare, your passion for food. So if you feel passionate, feel love about Indian cuisine, stick to that. That gave me a lot of conviction.”      Anurag Food Story website https://anuragfoodstory.co.uk/   “The food aspect is at the core. But the rest is more like any other business, it's just managing the operations, managing the process.”   "There's no fixed formula, there's no right or wrong but it's important that you create a product that is desirable — but more important in a restaurant, service has to be top notch. If you don't invest that time and money for your front-of-house staff, your product is of no use.”   “Keep it small! It will evolve over some time.”   “One thing is for sure, the current model will massively change.”   “Restaurants for the time being I'm putting on hold, but I'm working on a project to open up food productions commercial units, to cater to businesses for their food needs.”   Anurag Food Story via Facebook https://www.facebook.com/anuragfoodstory/   Instagram — @AnuragFoodStory https://www.instagram.com/anuragfoodstory/?hl=en   Anurag Aggarwal via LinkedIn https://www.linkedin.com/in/anuragfoodstory/?originalSubdomain=uk   "Especially in hospitality, one of the biggest reasons of failure is people who are passionate about food start businesses. They have a huge command of the food but they forget that food is one product in the business, they should focus on the commercial aspect of the business."   “They should focus on the process. Always think about, what is my process? Think of your business as a process so you can objectively answer those questions.”   "One thing I'm a little concerned about, sometimes we give our priority to all these modern techniques and forget what was the point of food itself. You don't want to forgo the nostalgia and the real stories behind food.”      ------   This episode was recorded in April 2024 Interviewer: Richard Freeman for always possible Editor: CJ Thorpe-Tracey for Lo Fi Arts   For more visit www.alwayspossible.co.uk

'Aeroplane la poga poringala?', 'Aeroplane la poganum nu romba aasaiya?' - ethuva irunthalum Aeroplane pogumpothu kandippa itha saptu paarunga Nanba Nanbiz. Vera level la irukkumam. Ithuku ennoda Advance Happy Journey and Happy FOOD:)

'Aeroplane la poga poringala?', 'Aeroplane la poganum nu romba aasaiya?' - ethuva irunthalum Aeroplane pogumpothu kandippa itha saptu paarunga Nanba Nanbiz. Vera level la irukkumam. Ithuku ennoda Advance Happy Journey and Happy FOOD:)

Organisers of the upcoming Paris Olympics have announced 60% of the food served to the public will be meat-free in a bid to reduce the event's carbon footprint. Should we introduce a quota that makes all menus provide a plant-based option to help the environment? We discuss with Ciara Brennan, vegan and owner of the Happy Food at Home and Sean Lavery, Chair of the Limerick branch of the Irish Farmer's Association.

Organisers of the upcoming Paris Olympics have announced 60% of the food served to the public will be meat-free in a bid to reduce the event's carbon footprint. Should we introduce a quota that makes all menus provide a plant-based option to help the environment? We discuss with Ciara Brennan, vegan and owner of the Happy Food at Home and Sean Lavery, Chair of the Limerick branch of the Irish Farmer's Association.

Wusstest du, dass du über die Ernährung und deinen Lebensstil die Produktion deiner Glückshormone fördern kannst? Bestimmte Lebensmittel enthalten L-Theanin, die Vorstufe des Glückshormons Serotonin. Integrierst du diese Lebensmittel regelmäßig, kannst du damit die Serotoninproduktion im Körper anregen. Mehr dazu erfährst du in der neuen Folge. Hier geht es zum Matcha von Inner Sparkle: https://www.innersparkle.de/products/bio-matcha-tee-50g Mein Darmgesundheits-Buch: https://amzn.to/3trTpq1 Mein 2. Buch „Vegan Ayurveda“ bestellen: http://tastykaty.de/a-vegan-ayurveda Mein 1. Buch „Modern Ayurveda“: https://amzn.to/2NhqgqU

My guest today is James Rutter, Chief Creative Officer at COOK, the pioneering frozen food company, where he oversees internal and external branding and communications. COOK is a founding UK B Corp, committed to using its business as a force for good in society, and has been ranked in the top 100 Best Companies To Work For every year since 2013. COOK's award-winning frozen meals and puddings (which are desserts, btw) are made by hand in Kent and Somerset, and sold from 98 of its own shops nationwide, in 950 concessions and through its own home delivery service. James joined COOK in 2010 after 15 years as a financial journalist and editor, and he speaks and writes regularly about purpose-driven business and brands. You should really follow him on LinkedIn! James and I talk about the glory that is a proper Fish Pie, and about citizenship and participation. James' leadership philosophy for his internal team is grounded in a sense of play and a recognition of community. He shares some of his favorite insights from Peter Block's book, "Community: The Structure of Belonging" and the deep value he's found in working with Jon Alexander on Citizenship and Participation. Jon Alexander is the author of the bestselling book, "Citizens." James references Jon Alexander's Participation Premium Equation in the opening quote. There is so much goodness in this episode! At Minute 27 James shares his community and transformation insights from Peter Block, including the essential idea that a small group, a community, is the fundamental unit of change, especially when that group is grounded in possibility. He also goes to share the impact that Block's ideas of Inversion have had on him: As James says, summarizing Block: “It's not the performer who creates the performance, but the audience… And again, in a conversation sense… it's the listener who creates the conversation whereas we often think it's the speaker who creates the conversation… it's the child who creates the parent, not the parent who creates… this is (not) some kind of answer, but… a thought to play with. What if that's the way it works? How would you approach it differently? If the audience creates the performance, then how are you seeking to bring the audience into it? How are you giving them the power?” At Minute 42 we discuss the importance of Connection over content:  “...you've got to seek to build the human bonds first before you seek to do whatever the worky thing is you want to do.” In essence, we are marinating in Danny Meyer's ideas of an Employee-First workplace, which is why we talk, at the end of the episode, about how Happy Cooks make Happy Food, referencing an earlier conversation we had.  And James insisted on talking about my Mom being on the Mike Douglas show with John Lennon, Yoko Ono and Chuck Berry in 1972, hosting a historical cooking segment -  this episode is famous because it's the first time John and Chuck met and Played together. You can see A Tiny Video Clip of my mom on TV here (most of them seem to get pulled down). At a crucial moment in the cooking segment, my mother, just 22 and not actually my mother yet (or anyone's!) realized that the studio band was playing chaotic music, and that everyone was in a chaotic space, and she announced that unless we had a calm, peaceful environment, the food would taste chaotic - our intention and our energy would flow into the food. The Host, Mike Douglas, asked the band to play something quieter and more mellow, and John Lennon, assigned to cut cabbage, began reciting the mantra he wanted to suffuse the food: “Rock n Roll…Rock n Roll…Rock n Roll” What do YOU want to suffuse your work with? Head over to theconversationfactory.com/listen for full episode transcripts, links, show notes  and more key quotes and ideas. You can also head over there and become a monthly supporter of the show for as little as $8 a month. You'll get complimentary access to exclusive workshops and resources that I only share with this circle of facilitators and leaders. Links James Rutter on LinkedIn Fish Pie Recipes! Peter Block on Community: The Structure of Belonging Jon Alexander's book Citizens Jon's Agency Equation: A Proposal Agency = Purpose + Belonging + Power Agency: the ability to shape the context of one's life Purpose: the belief that there is something beyond your immediate self that matters Belonging: the belief that there is a context to which you matter in turn Power: practical access to genuine opportunities to shape that context Exit, Voice, Loyalty: An essential book on people and organizations Finding flourishing and play at work - inspiration in https://www.punchdrunk.com/work/ Quotes no one said: “Teach Them to Yearn for the Vast and Endless Sea” Via quote investigator: https://quoteinvestigator.com/2015/08/25/sea/ Minimum Viable Transformation Matt LeMay on Agile Conversations Happy Cooks make happy food: On Daniel's Mom being on the Mike Douglas show with John Lennon, Yoko Ono and Chuck Berry Hosting a cooking segment: Context and History! Why this episode is famous - it's the first time John and Chuck met and Played together. A Tiny Video Clip of my mom on TV! (most of them seem to get pulled down)

The Perfect Valentine's Gift. Down the Rabbit Hole. Morons in the News. The Smallest Escape Room.   Top 10 Movie Songs. Everyone Needs a Laugh. Spiced Coca-Cola.   Talkback Callers. Banging Head Against The Wall. Can You Believe This S***?   From the Vault. Masters of the Air.See omnystudio.com/listener for privacy information.

Joe is joined by Sean Lavery, Limerick chair of the Irish Farmers Association, and Ciara Brennan of Happy Food who is also a vegan as they debate whether the vegan posters seen on Dock Road should be allowed up. Hosted on Acast. See acast.com/privacy for more information.

Tillsammans med Oscar Durling, VD på Carrotte Food & Event och Lennart Wallander Framtidschef på kommunikationsbyrån Food & Friends spanar vi kring trendrapporten ”Good Old days ahead” om vilka mattrender som gäller för 2024 och hur det påverkar de event vi gör. Vi lär oss om Happy Food, Distress diet och mycket mer. Vi hälsar dessutom Carrotte välkomna som partner till Eventpodden.

  Zur HashiMotion Programm Warteliste Masterclass "Wunschgewicht erreichen bei Hashimoto"   Zur Mentaltechnik Yager Code   Dein Hashimoto Kick Starter Guide für 0 Euro!   ----------------------- Alle Links zu Annelina: Blog: https:annelinawaller.com                                                                                                  IG: https://www.instagram.com/annelinawaller/   Pinterest: https://nl.pinterest.com/annelinawaller/                                                                  Podcast: https://shorturl.at/eszHI Neues Buch: https://amzn.to/3zDKLnB ---------------------- Willkommen zur heutigen Episode! Heute habe ich die wunderbare Annelina Waller zu Gast! In der heutigen Episode erwartet Dich ein mega spannendes Interview mit der wunderbaren Annelina Waller. Annelina ist eine Frau mit unglaublich vielen Talenten, sie ist Bloggerin, Podcasterin, Yogalehrerin, erfolgreiche Autorin, Ernährungsexpertin und Profi für Vegan Happy Food. Im Interview unterhalten wir uns u.a. darüber, welche persönliche Geschichte sie zur veganen Ernährung und ihrer Passion hat finden lassen, mit welchen Herausforderungen sie selbst zu kämpfen hatte und wie Du Essen für Dich nutzen kannst, damit es Dich nicht nur satt, sondern vor allem glücklich macht.   Hör rein! Und wenn Dir der Theapodcast gefällt, dann bewerte ihn gerne mit 5 Sternen auf Spotify und/oder Itunes. Dankeschön!   Hab einen wundervollen Tag! Deine Dorothea -------------------- Alle Links zu Dorothea Leinung Geschlossene Facebookgruppe Website Instagram Youtube

Sean and Bryan discuss Rogers the Musical, updates on San Fransokyo, a surprise at the Haunted Mansion, the return of the fog, and an array of foodie guides! Join us at FanX Salt Lake in September! Use promo code MAINSTREET to save 15% off tickets! We have new merch! Buy now at: https://www.teepublic.com/stores/word-on-the-main-street-podcast?ref_id=26007 We have a sponsor: Get Away Today! Use our referral link to get $10 off any 2+ night Southern California package! www.getawaytoday.com?referrerid=7479 or use promo code mainstreetpod10 Buy us a churro! www.buymeacoffee.com/wotms Stay at Homewood Suites Anaheim Resort and save 10% by calling Mike Ransom at 714-750-2010 and mentioning Word on the Main Street Podcast! 10+ room group rates also available! Contact the hosts: Voicemail: 801.923.2455 Sean - sean.wotms@gmail.com Bryan - bryan.wotms@gmail.com

Dans cet épisode j'ai la chance de recevoir Ariane Baujard et Stéphanie Veyrier, les 2 cofondatrices de Liv Happy Food avec qui nous ne nous sommes pas ennuyé. De l'idée révolutionnaire initiale aux succès foudroyant et les ruptures de stock, en passant pas des anecdotes folles de leurs premières ventes - Ariane de Stéphanie nous racontent leur parcours atypique. Ce qui est certain, c'est qu'elles ne lâchent rien et arrivent toujours à reculer pour mieux sauter ! -------- Ce podcast est présenté par Moon Moon Shopify Experts - Agence certifié en Shopify et Shopify Plus pour le développement et l'amélioration continu de votre ecommerce. Nous analysons également pour vous comment optimiser votre taux de conversion sur le site et vous aidons à le mettre en place. Nous travaillons avec les plus belles marques de ecommerce françaises : Dijo, Pap et Pille, Magnifaïk, Juliette, Shapeheart, Popee, Nénés Paris, Coral Gardeners et bien d'autres. Pour plus de renseignements sur nos prestations rendez vous sur www.moon-moon.fr et cliquez sur "Nous contacter" pour être recontacté dans les 48h. Ce podcast vous est présenté par Simon Lefebvre, Benjamin Brisbout et Thibault Brillet les cofondateurs de Moon Moon Shopify Experts.

Happy Food day folks! Bum raps, Presidential Turkey, and A Visit from Oz. Learn more about your ad choices. Visit megaphone.fm/adchoices

Happy Food day folks! Bum raps, Presidential Turkey, and A Visit from Oz. Learn more about your ad choices. Visit megaphone.fm/adchoices

Patryk Begiermówi o chińskiej kuchni w roślinnym wydaniu.

What IS Kim Chi?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Våra magbakterier är kräsna, var och en har sin egen älsklingsrätt, sin egen favoritfiber. Därför är varierad mat så viktigt.Det pratar Linn om med vetenskapsjournalisten och Happy Food-författaren Henrik Ennart. Plus hur viktig en hälsosam tarmflora egentligen är, hur vi ska äta för att göra den – och vårt immunförsvar – så bra som möjligt och hur snabbt det går att förändra den.Prenumerera i din podd-app nu: linktr.ee/saleverdulangre Producent: Linn AsterbyProduktionsbolag: Asterism Hosted on Acast. See acast.com/privacy for more information.

Ondernemer Kadir Ahmed komt uit Brabant en is moslim. En dus wilde hij worstenbroodjes maken die hij wél kon eten. Het liep positief uit de hand en inmiddels liggen zijn broodjes bapao en andere halal producten in diverse supermarkten. En dat is nog maar het begin. Hoe gaat Kadir de wereld veroveren? Dat zie je in deze video 7️⃣ Abonneer je nu op het YouTube-kanaal van 7DTV voor meer video's: https://7dtv.link/YT

Josh returns to the Sherman Oaks Food Building, joining Jordan and Shapiro to talk his upcoming memoir, Happy People Are Annoying. Plus, a Hayato rundown and the toughest reservation in Los Angeles, chicken and pancakes at The Prince, Jordan wants Kinn, Horses advice, the most expensive fish ever, and Shapiro disappointed Josh and Jordan.

In dieser Quick-Tipp Folge möchte ich mit dir über ein Thema sprechen, welches wir jetzt gerade im Winter zu der dunkleren Jahreszeit meiner Meinung nach sehr gut gebrauchen können. Tatsächlich geht es darum, wie du über die Ernährung bzw. über die Nahrung deine Stimmung positiv beeinflussen kannst. Wir können somit selbst dafür sorgen, unsere Laune in dieser Jahreszeit zu bewahren und natürlich auch gleichzeitig, unseren Körper mit den Nährstoffen zu versorgen, die gerade wichtig sind, um in deiner Energie zu bleiben, dich mental zu stärken, um gesund und gut gelaunt durch den Winter zu kommen.

Vielleicht hast du auch schon mal von stimmungsaufhellenden Lebensmitteln oder Nährstoffen gehört? Hierunter fallen beispielsweise Schokolade, Bananen und Nüsse. Auf molekularer Ebene haben sie eines gemeinsam: Sie enthalten die Aminosäure L-Tryptophan, welche im Körper in Serotonin und Melatonin umgewandelt wird. Auf diese Weise können Lebensmittel mit einem hohen Gehalt an Tryptophan die Stimmung aufhellen bzw. den Schlaf verbessern. Sie sind sozusagen Doping für die Seele, sorgen für gute Laune und fördern unsere Lebenszufriedenheit. Generell lässt sich damit festhalten, dass eine gesunde Ernährung und angepasste Lebensgewohnheiten jahreszeitlich bedingten Stimmungstiefs entgegenwirken. Was du jetzt tun kannst, um dich glücklich zu essen und vollständig in deiner Balance zu bleiben, darüber spreche ich in dieser Podcastfolge. Du erfährst… ✨ Warum manche Lebensmittel wie Stimmungsbooster wirken ✨ Welche Lebensmittel die Serotoninbildung anregen ✨ Was deine Darmgesundheit mit guter Laune zu tun hat ✨ Weshalb du jetzt auf Tryptophan und Vitamin D setzen solltest ✨ Was du darüber hinaus tun kannst, um gesund und glücklich zu bleiben Weiterführende Links zur Episode: • Hier gibt es weitere Informationen zu BRAINEFFECT: https://get.brain-effect.com/3NEKTL2M (Mit dem Code GOOD15 gibt es 15 % auf alles im BRAINEFFECT Shop) • Hier findest du passende Rezepte auf dem Blog: https://www.naturallygood.de/stimmungsbooster-aus-der-kueche/ Mehr Infos zu mir: • Mein Blog: https://www.naturallygood.de/ • Du findest mich auch auf Instagram: https://www.instagram.com/naturallygood_by_adaeze/ • Hol dir mein Buch ‚Natürlich gut‘: https://shop.verlagsgruppe-patmos.de/natuerlich-gut-401443.html • Drücke auf Reset und starte neu mit dem Easy Detox Online Kurs: https://www.naturallygood.de/easy-detox-online-kurs

Anna Klimmek's Bio:Anna is a health coach and personal chef who teaches people to eat for their body in a way that works for their life.  As a Le Cordon Blue grad, she has over 18 years of culinary experience.  Her education as a Health Coach with advanced study in Hormonal and Gut Health from the Institute of Integrative Nutrition guide how she cooks and approaches food and gives her a unique perspective on the relationship between cooking, food, health and life.  Anna's mission is to empower people to live their best lives in the body that they are in.   Happy Food MN offer's programs that create self-empowerment, not only with food but with life choices.  She is a personal chef and cooks for people with autoimmune disorders and food sensitivities.  She does one-on-one health coaching, cooking classes and Healthy Living and Eating Workshops that teach you, “it doesn't have to be hard to live healthy.” Anna's superpower is that she makes healthy living, tasty fun and easy! Find Anna! Website - https://happyfoodmn.com/Instagram - https://www.instagram.com/happyfoodmn/Facebook - https://www.facebook.com/happyfoodmn/Linked-In - https://www.linkedin.com/in/anna-klimmek-23847414/Join the Twin Cities Wellness Collective™: https://www.tcwellnesscollective.com/

Wir alle kennen das Stimmungshoch, während wir uns eine Pizza oder ein Eis gönnen, oder? Eigentlich geht das Ganze noch besser, denn eine gute Ernährung kann dazu beitragen, dass wir uns langfristig wohl in unserer Haut fühlen! Denn: Es gibt Nährstoffe, die einen positiven Einfluss auf unsere Stimmung haben. Drei von ihnen stelle ich dir in der aktuellen Podcastfolge vor. Natürlich mit Tipps gespickt, wie du dein neues Wissen in die Tat umsetzt.

☕ Si bien tienen algunos años en el mercado, tenían tercerizada la producción en Santa Fe, la buena noticia es que Happy Food volvió a sus orígenes y desarrolló una planta en Córdoba. Desde aquí abastecen a todo el país con alimentos saludables: sin Tacc, sin azúcar, y, próximamente, sin lactosa. Los planes son crecer en el canal supermercadista y llegar a toda Latinoamérica. Un café con Federico Segreti, presidente de Happy Food, en Cardinales Cofico.

Bobby is a super plus tampon. Kristen accepts the Carnation bar challenge. Khalyla has a sumo-sized love for Bobby. We talk, the secret of the Enchirito, shelter island statues with juicy butts, and the real story of Bobby's Mad TV audition.  Check out Bobby & Chef Kristen Kish on Fast Foodies  Sponsors: It's time to write a new chapter. One in which you have hair. Right now, our listeners can get their first visit absolutely free! Go to www.forihms.com/belly If you want to start living a happier life today. As a listener, you'll get 10% off your first month by visiting our sponsor at www.betterhhelp.com/belly Helix is offering up to 200 dollars off all mattress orders AND two free pillows for our listeners at www.helixsleep.com/belly Grab your Liquid I.V. in bulk nationwide at Costco or you can get 25% off when you go to www.liquidiv.com and use code BELLY at checkout. See omnystudio.com/listener for privacy information.

www.thisbuffalolife.com/podcast/69

Get to know trained chef and health coach Anna Klimmek, owner of Happy Food MN.  We talk about the connection between food and mood, and she shares some of her favorite proactive mental health care practices.  Anna and Lilly both talk about how they're becoming "casual abstainers" and drinking less alcohol, less often, and they get real about how it's not always easy in social situations.  Connect with Anna on Instagram or on her website HappyFoodMN.com

Warum essen wir so oft Dinge, von denen wir wissen, dass sie uns nicht gut tun? Oft ist emotionales Essen eine Ersatzbefriedigung - wir essen aus Frust, Ärger, Langeweile oder auch Belohnung. Oder es überdeckt eine Sehnsucht nach etwas, was Dir im Moment noch fehlt im Leben. In dieser Folge erfährst Du - den Unterschied zwischen emotionalem und physischem Hunger - ob Du ein emotionaler Esser bist - wo die Ursachen zu suchen sind - welche 3 Dinge Du herausfinden musst - was Auslöser für emotionales Essen sein können Viel Freude beim Anhören der neuen Folge! Alexandra

Could a diet deficiency in key nutrients be to blame for bouts of bad moods? Last week we started the discussion, and today we're going to dig even deeper into the specific nutrients you could be missing. And we will get one step closer to answering the question - does what we eat affect our moods, feelings, and cognitive function?  Show Notes:  Thank you for listening to The Happy Eating Podcast. Tune in weekly on Thursday's for new episodes! For even more Happy Eating, head to our website!  https://www.happyeatingpodcast.com Learn More About Our Hosts:  Brierley Horton, MS, RD Instagram: https://www.instagram.com/brierleyhorton/ Carolyn Williams PhD, RD: Instagram: https://www.instagram.com/realfoodreallife_rd/ Website: https://www.carolynwilliamsrd.com Facebook: https://www.facebook.com/RealFoodRealLifeRD/ Supplements recommended in this episode: https://www.carolynwilliamsrd.com/shop

Could a diet deficiency in key nutrients be to blame for bouts of bad moods? Last week we started the discussion, and today we're going to dig even deeper into the specific nutrients you could be missing. And we will get one step closer to answering the question - does what we eat affect our moods, feelings, and cognitive function?  Show Notes:  Thank you for listening to The Happy Eating Podcast. Tune in weekly on Thursday's for new episodes! For even more Happy Eating, head to our website!  https://www.happyeatingpodcast.com Learn More About Our Hosts:  Brierley Horton, MS, RD Instagram: https://www.instagram.com/brierleyhorton/ Carolyn Williams PhD, RD: Instagram: https://www.instagram.com/realfoodreallife_rd/ Website: https://www.carolynwilliamsrd.com Facebook: https://www.facebook.com/RealFoodRealLifeRD/ Supplements recommended in this episode: https://www.carolynwilliamsrd.com/shop

With all the fad diets and complex studies out there, it can be hard to know what to eat to lose weight or even just to promote your general health. What about how to eat for a happier life? This week we're talking all about how different foods may impact your mental wellness. What should be on your dinner table? Which foods should play a starring role in your breakfasts? And how much difference do the “right” food choices really make? This episode is so packed with valuable information that we had to break this episode into two parts because we don't want you to miss out on this helpful information that can help ease those feelings of confusion around which food and supplements will really affect your mood. Plus, we continue to serve you the knowledge and science that help us make the right choices and will hopefully do the same for you!    SHOW NOTES:  Shop The Supplements Recommended On Today's Episode - https://www.carolynwilliamsrd.com/shop Articles:  18 Foods That Can Improve Your Mood - https://www.livestrong.com/article/13731421-mood-boosting-foods/  7 Food That Fight Seasonal Depression - https://www.carolynwilliamsrd.com/blog-posts/2018/1/7/7-foods-to-fight-seasonal-depression?rq=depression  Thank you for listening to The Happy Eating Podcast. Tune in weekly on Thursday's for new episodes! For even more Happy Eating, head to our website!  https://www.happyeatingpodcast.com Learn More About Our Hosts:  Brierley Horton, MS, RD Instagram: https://www.instagram.com/brierleyhorton/ Carolyn Williams PhD, RD: Instagram: https://www.instagram.com/realfoodreallife_rd/ Website: https://www.carolynwilliamsrd.com Facebook: https://www.facebook.com/RealFoodRealLifeRD/ Got a question or comment for the pod? Please shoot us a message!  happyeating@gmail.com

With all the fad diets and complex studies out there, it can be hard to know what to eat to lose weight or even just to promote your general health. What about how to eat for a happier life? This week we're talking all about how different foods may impact your mental wellness. What should be on your dinner table? Which foods should play a starring role in your breakfasts? And how much difference do the “right” food choices really make? This episode is so packed with valuable information that we had to break this episode into two parts because we don't want you to miss out on this helpful information that can help ease those feelings of confusion around which food and supplements will really affect your mood. Plus, we continue to serve you the knowledge and science that help us make the right choices and will hopefully do the same for you!    SHOW NOTES:  Shop The Supplements Recommended On Today's Episode - https://www.carolynwilliamsrd.com/shop Articles:  18 Foods That Can Improve Your Mood - https://www.livestrong.com/article/13731421-mood-boosting-foods/  7 Food That Fight Seasonal Depression - https://www.carolynwilliamsrd.com/blog-posts/2018/1/7/7-foods-to-fight-seasonal-depression?rq=depression  Thank you for listening to The Happy Eating Podcast. Tune in weekly on Thursday's for new episodes! For even more Happy Eating, head to our website!  https://www.happyeatingpodcast.com Learn More About Our Hosts:  Brierley Horton, MS, RD Instagram: https://www.instagram.com/brierleyhorton/ Carolyn Williams PhD, RD: Instagram: https://www.instagram.com/realfoodreallife_rd/ Website: https://www.carolynwilliamsrd.com Facebook: https://www.facebook.com/RealFoodRealLifeRD/ Got a question or comment for the pod? Please shoot us a message!  happyeating@gmail.com

Idag ska ni få lyssna på kanske det viktigaste avsnittet hittills: Hemligheterna bakom livsstilen som ger dig ett långt liv! Vetenskapsjournalisten och författaren Henrik Ennart gästar Lyckopodden och avslöjar hur vi bör leva för att bli äldst i världen! Han har länge undersökt hur mat, kost och livsstil påverkar vår hälsa, och har bland annat skrivit boken “Happy Food - om hur mat och lycka hänger ihop!”. Henrik har även rest till alla världens blå zoner, de platser där människor lever som längst. Idag grottar vi in i vilken kosthållning som är bäst för ett långt och lyckligt liv, vad som utmärker och kännetecknar de blå zonerna, varför de lever längst och hur vi i det svenska samhället kan utveckla vår livsstil för att blir 200år! Helt sjukt spännande avsnitt! Varsågoda! Tack för att just du lyssnar! Prenumerera gärna på Lyckopodden, följ oss på sociala medier, och ge oss gärna fem stjärnor på iTunes om du tycker det här var lika bra som jag. Veckans avsnitt presenteras i samarbete med: www.trainingforlove.com  ♫ Lyssna på Lyckopodden: iTunes: http://apple.co/1XZqDAm Acast: http://bit.ly/LyckopoddenAcast ♥ Facebook: http://bit.ly/fblyckopodden ♥ Youtube: http://bitly.com/LpYoutube ♥ Instagram: https://instagram.com/lyckopodden

Kimber Dean graduated from Le Cordon Bleu San Francisco, Shaw Academy with a Personal Nutrition Diploma, and Yax Yoga Concepts 200 hour YTT. Chef Kimber is the author of Happy Food and Happy Baking & Desserts. Kimber is the Chef and C/O of Nourish Cafe & Market in Columbia, Missouri. Nourish Cafe & Market has opened it's first franchise, Nourish Sedalia, in Sedalia, Missouri. Kimber is a creative writer for Plant Based Spotlight Magazine. Kimber is the Health and Food expert of Inside Columbia Magazine. Kimber is the cooking show host of Nourished on YouTube and Plant Based Network. Nourish and Happy Cookbooks are plant-based, organic, locally sourced, and free of gluten, soy, dairy, corn, peanuts, hydrogenated oil, preservatives and sugar. Kimber is also a Doterra Consultant. IN THIS EPISODE, WE TALK ABOUT THESE TOPICS: Our stories leading us to the present moment. Boundaries and Intentions. Guidance of something bigger in our lives. Food and the community it builds. Sustainable practices. KRISTI ASKS KIMBER THESE QUESTIONS: How did your work find you? How do you live intentionally with boundaries? How do you allow for the guidance of something bigger than you? How do you splurge in a well-intentioned life? --- Send in a voice message: https://anchor.fm/kristi-peck/message

View from guest Laura's court: your relationship issues with food are NOT due to lack of discipline In our wholeness in connection with ourselves, body image and food awareness is an important relationship to examine. Welcome fearless female Laura Folkes, CHHC- A Truce with Food Starts Now! Instagram: Laurab.folkes Facebook: Laura B Folkes Website: laurabfolkes.com 1:00- 95% of diets don't work. Why? Should we speak the dreaded word “diet” at all? 3:00- “anti diet” = anti diet culture, NOT anti eating healthy! 4:00- a world without diet culture? Imagine. 6:00- why do we self-sabotage our own damn diets? 9:00- emotional eaters R US 10:00- catching ourselves slippin- how the stories we create about our day lead to eating as a form of control 12:20- breaking the classic habit of coding food as good and bad 14:40- intuitive eating- what does that term really mean though? 17:20- feeling out of control is actually feeling out of choice. 18:20- honoring your hunger vs binge eating 21:00- give yourself grace after a binge by eliminating guilt and being ready to catch yourself early next time :) 22:00- are all calories created equal, or do I just wish that? 24:00- the REAL reason you're freaking out about your BMI is not what you think 27:00- ok but WHY do we think about food so much?! 29:00- big goals are scary! Let's set some small ones/preventing future slip-up's 32:00- How Laura would address the stuck version of herself Visit me at FrontcourtFemale.com, or on instagram: @hoops.and.heels to partner with me in coaching and take possession of your worth with your own two hands! YOU WIN IN THE END

Dinosaur arse, Rocker Grandparents and Happy Food

Idag ska vi prata mat, hälsa och entreprenörskap, mina favoritämnen! Och detta dessutom med en väldigt trevlig person som jag tidigare inte träffat så det blir extra roligt. Kocken, författaren och programledaren Niklas Ekstedt gästar mig idag. År 2000, när Niklas var 21, öppnade han sin första krog Niklas i Helsingborg. Redan året efter utsågs den till årets affärskrog av Dagens industri och den vann mängder med utmärkelser. 2003 öppnade han systerkrogen Niklas Viken i Viken utanför helsingborg. 2007 öppnade han 1900 i Stockholm samtidigt som restaurangerna i Skåne stängdes och hösten 2011 öppnade han Ekstedt som fick en stjärna i Guide Michelin 2013. Han har skrivit böckerna Den blå maten, Happy Food och happy Food 2.0 tillsammans med journalisten Henrik Ennart (som ni förresten kan lyssna på i avsnitt 11 om hur man blir 150 år) och ett antal egna kokböcker. Han är programledare både för svenska och engelska matlagningsprogram I dagens avsnitt pratar vi en del om hans uppväxt och relationen till föräldrarna, vi pratar om hans starka intresse för kopplingen mellan hälsa, mat och åldrande och hur det är att vara förälder med hans yrkesval och hur det är att uppfostra sina barn. Det blir också en del prat om konsekvenserna av att vara egenföretagare och arvet från hans pappa superentreprenören. Vi går igenom påverkan från corona såklart men pratar också om framtiden. Nu tar jag sommarpaus ett par veckor men vill du stötta får du gärna sätta in några kronor på supporter.acast.com/vagenmotparadiset. Följ mig på Instagram på @johannescullberg och kom med feedback och idéer på spännande gäster ni vill ha med framåt i podden. Support till showen http://supporter.acast.com/vagenmotparadiset. See acast.com/privacy for privacy and opt-out information.

Today I am chatting with Bettina Campolucci Bordi. Bettina is an author, vegan chef, and founder of Bettina's Kitchen. She believes we can start now to positively influence the next generation in the importance of true self-care and choices so that, unlike us, they don’t have to relearn them later in life. This includes sourcing local ingredients in any shape or form, preserving traditions, eating seasonally and cooking from scratch.https://www.bettinaskitchen.comThis series features conversations I conducted with individuals who have dedicated their work and lives to Vegan research, businesses, art, and society. This podcast series is hosted by Patricia Kathleen and Wilde Agency Media.  TRANSCRIPTION*Please note this is an automated transcription, please excuse any errors or typos[00:00:01] In this episode, I had the opportunity to sit down with plant based author, food consultant and retreat host Bettina Campolucci Bordi. Key points addressed were Bettina's information and cookbooks in her books titled Seven Day Vegan Challenge and Happy Food Fast, Fresh, Simple Vegan. Bettina and I also examine the importance of eating seasonally and responsibly in regards to local farms and distance between food to table. Stay tuned for my fantastic chat with Bettina Campolucci Bordi.  [00:00:40] My name is Patricia Kathleen, and this series features interviews and conversations I conduct with experts from food and fashion to tech and agriculture, from medicine and science to health and humanitarian arenas. The dialog captured here is part of our ongoing effort to host transparent and honest rhetoric. For those of you who, like myself, find great value in hearing the expertize and opinions of individuals who have dedicated their work and lives to their ideals. If you're enjoying these podcasts, be sure to check out our subsequent series that dove deep into specific areas such as founders and entrepreneurs. Fasting and roundtable topics. They can be found on our Web site. Patricia. Kathleen. Dot com, where you can also join our newsletter. You can also subscribe to all of our series on iTunes, Spotify, Stitcher, Pod Being and YouTube. Thanks for listening. Now let's start the conversation. Hi, everyone, and welcome back.  [00:01:39] I am your host, Patricia. And I am sitting down today with Chef Bettina Campolucci Bordi. She is a plant based author, recipe developer, Vegan food consultant, content creator and retreat host. You can find out more about her on her Web site. W w w dot Bettina's kitchen dot com. Welcome, Bettina.  [00:01:59] Thank you so much for having me.  [00:02:01] Thank you for having me as well. I can't wait to kind of climb through. You've got a really prolific reach as m as a chef and an author and cookbook developer. I'm excited to get into everything. But before we do that, a quick roadmap for everyone. Listening for today's podcast will first look at Bettina's academic and professional history. And then we will turn our attention towards unpacking her story, her businesses and books. We will also look at her Web site and the different information that that offers, as well as her services. And then we will get into specific questions that I have regarding the rhetoric around Vegan eating and living during the week of the covered 19 pandemic and pieces of advice that Bettina might have. And then we will look at the differences between some key categories, particularly when it comes to the world of culinary and the intersection of that and Vegan life. And we'll wrap everything up with goals that Petina may have for herself and her business endeavors in the next one to three years, as well as advice for those of you that are looking to get involved in what she is doing and how she's working everything. Before I start getting too much into the minutia of everything between, I'm hoping you can walk us through kind of a brief description of your academic background and early professional life that helps develop the platform of how you came in to launching your Web site and your books.  [00:03:23] Absolutely. So my background is has always been a food and beverage.  [00:03:29] And it's what I, I, I used to work in restaurants from the age of 15. The difference was that I was always front of house, so I wasn't actually in the kitchen when I first started out. I was always really passionate about cooking and about food and grew up in a family where we would go on holiday. And it wasn't the museums that we remembered. It would be the meal that we had or the market that we went to and grew up with two grandmothers that loved cooking.  [00:04:01] So my passion was always cooking. However, it was something that I was advised not to follow in terms of being a chef to begin with. And the closest I could come to or be near food would be to go down the food and beverage route. So my degree is actually in hotel management and business. So, yeah, I worked in a while.  [00:04:29] You turned away. Who was advising you not to get near the food industry?  [00:04:34] I think my parents were like, no, there's no feature of being a chef. It's hard work. It doesn't pay well. You know, if your academic does go down that route. And so I was like, okay, what can I study or what can I have a degree? And that sort of an envelope that includes food and being in the industry. So, yeah, sense of house for many, many is. And then when I was I think I was twenty six or twenty seven, this opportunity came up. I was the food and beverage manager of this sort of result that was running retreats. And I met a business partner and we thought we can do this so much better. And by starting this new business, which was within the wellness industry, I decided that rather than finding a chef that would cook on these retreats, I would want to do the cooking. So this was, yeah, 70 years ago now. And that is how I sort of got into plant based cooking at the time. It was very popular to do just detoxes. So we decided that we wanted to let our clients eat food. Is the best way of doing that was going Vegan or what I like to call from Facebook. We'll get we'll get to that bit later on. And also decided to do gluten free cooking. So it was Vegan and gluten free and basically. Round the first retreat and got really passionate about that source of cooking, and that is what initially sparked this whole journey that I entered into. So remember that 78 years ago, veganism was definitely not as widespread as it is today. Yeah. And everyone was wondering, what are you doing? Why are you doing vegan food? Why are you doing gluten free? And this business was started in southern Spain, which is even sort of it's more traditional in terms of how they cook. And my color palette was going to food markets because they're eating seasonally and going to a food market was the best and cheapest way to source food and using basics like grains and rice and sort of good, good produce. So that's sort of that became the basis of my cooking.  [00:07:29] It was originally to fulfill this kind of retreat mentality. Did you have these breaks in between where you would go off and develop new recipes for the next load of retreat's customers, or how did that work?  [00:07:42] So when I started out, this was sort of pre social media and. Blogging and stuff like that, so I had a few cookbooks written by Swedish cookbook authors. That was sort of touching base on sort of raw vegan cuisine. And I had those as a basis. And then I stumbled across Matthew Kenny, who was doing online courses and also had a cooking school in L.A.. So on one of our holidays, I convinced my husband to fly over to L.A. and I did one of his courses and I was hooked. So I ended up doing a few of his courses. I started going to more food expos. And, you know, with passion comes a curiosity. So your work becomes your passion and vice versa. So with with all of that, I started recipe developing because, you know, if for recipes good. Then you obviously want to make it again.  [00:08:52] And.  [00:08:55] Instagram came along as well. And Instagram was a tool for me to remember what I'd cooked on all of these retreats. Oh, no. A little internal. Exactly. So if you've been on my Instagram, it's overhead shots with me holding a plate, basically. And I. I wear funky socks. But people started to notice that became a thing. So, yeah, Instagram was a way of journaling food because it was a way of remembering the dishes that I'd cooked on different retreats. And that took off along with begin cooking. Rounds came along. And that's how sort of recipe development came along as well in terms of. Well, fast forward a few years and Vegan on gluten free cooking became ginormous.  [00:09:51] All of the sudden, yeah, you were in a really interesting time period. I feel like just my personal journey as a Vegan person where it's been during a time period that I don't think will recreate itself again in that, you know, when I was doing it, it was myself, Buddhist monks and some hippies strung out. You know, it was just this exact change moment. People would gasp. Some people were like, I don't understand that. That's just being a vegetarian. There was all these different things. But it's amazing how mainstream it's become and not amazing.  [00:10:20] It's it's actually a music to my ears because I'm pretty sure I wouldn't have ended up with a friend in sight. How much I talked about the benefits of veganism. And it's good to have other people kind of touting it now, too.  [00:10:31] And for you as a chef, it's interesting to have even I was speaking to a Vegan baker and she was saying, you know, it's almost free to be a regular baker in the United States. The subsidies that are attached to milk and eggs and things like that make it practically free to use those items. And she was like, you know, you talk about arrowroot. And I'm still paying top dollar for that. There's no competition bringing that price down. And yet, as chefs and, you know, still maintaining integrity with ingredients and what you do, I think as the Vegan world opens up more, they'll become more accessible and you'll be able to produce more of it and those types of things. I'm wondering, you have two books that I've looked over. We talked about this before recording, and one of them is the seven day Vegan challenge. And another one is the happy food, fast, fresh, simple Vegan. And I'm wondering, after a while, we're unpacking your journey and your story. I kind of want to gloss over these. I want to say is seven day Vegan challenge came first. Is that correct?  [00:11:34] No way. Rapid fire, OK.  [00:11:36] And then first, let's start with happy food, fash. Fresh, simple Vegan. It's, um. It's so I have a summary here is in Happy Food. You share a collection of easy and delicious plant. These recipes that anyone can incorporate in their busy life, whether you're looking to eat more veggies or you've decided to turn vegan but don't want to compromise on taste as the book for you. Your philosophy is your simple food is meant to make you happy. So can you kind of draw out for the audience listening in this food? We get our first introduction to you some of your recipes and your style of cooking. What is the overall ethos that you really meant to convey for your reader and practitioners from this cookbook?  [00:12:18] I think for me, it's always been really important to let the field do the talking and not sort of not not be trapped by labels. So if it tastes good, if it looks good, then it doesn't matter whether it's I think. Hang on a second.  [00:12:42] How do I say this with the wellness industry and with a lot of people coming on retreats? There was a lot of presumptions on what Vegan food was going to be like.  [00:12:52] So one prime example is a lot of partners or husbands coming with their wives and sort of been been talked into coming into going on a yoga retreat and, you know, having to Vegan food for a week. So my philosophy was always like, if I can get those type of people on board. And to make them completely forget about the label of, say, Vegan food and just enjoy the food itself for what it is, it looks beautiful. It tastes beautiful. It's comforting. And it makes you feel good. Then I've sort of nailed it and it doesn't matter under what label the food stands under. So that's the type of philosophy that I've tried to fall in. Also using good basic ingredients, not having to go to a supermarket and spending hundreds of dollars on specialty ingredients that are flown halfway across the world to be able to achieve good results. So with you know, you can achieve tasty food with very little and you can you can let natural colors do the talking. This there's not much that you have to alter or change to get good, tasty food. And yeah, I think there's this there's always a misconception that Vegan food. Well, was any ways that Vegan if it was boring, that was. But it was not filling enough or not comforting. So those are the people that I target. The people that have those preconceptions and also inspiring people to include and eat more vegetables without being afraid to give it a go. So. And also bringing back the forgotten vegetables, I call them, you know, potatoes and carrots and onions and cabbage and all of these amazing vegetables that we have. You know, you would normally receive on a weekly basis if you subscribe to vegetable box and then you just don't know what to do with them. But there's so many different ways that we can incorporate.  [00:15:04] Yeah. And I think you're a you're. You've integrated a lot of talk about cabbage in particular.  [00:15:09] And I'm a massive fan of all varieties of cabbage and how it's overlooked. You can bake it. You can steam it. There's so many things that you can do to cabbage that, you know, most people viewed as like a lettuce. And so you and I had a great deal in common in that way. I'm curious, in this book, is the baptismal moment that you're kind of describing where you're bringing people into this kind of uncomplicated, not fussy, beautifully looking, wonderfully tasting, Vegan like dietary moment.  [00:15:40] Then how does your second book, 17 Vegan challenge for you? A really quick summary on that. It's curious about veganism, but already recoiling at visions of expensive Whole Foods stores, your grumbling stomach and an insatiable craving for cheese. Then this is the book for you in seven day Vegan Challenge. Bettina shows that with a little bit of planning.  [00:16:02] Anyone can go vegan for a week. So it seems like you've almost taken on you've done the introductory with your first book, and in the seven one, you're almost challenging people to give it a shot. How would you define the two or how would you say the second one came along and kind of changed your scope or refined it of like plant based eating?  [00:16:24] I think it's Somas. I think you're right in assuming that the seven day Vegan challenge came first because it's almost like happy food. Was this collection of recipes that I've cooked all all over the world on numerous wellness retreats. And it's sort of my last seven life as so the seven day Vegan challenge. So happy food is almost like. Not a Bible, but it's almost like the basis and the recipes are a little slightly more involved and complicated. And what I wanted to achieve with the seven day Vegan challenge was a simplified version of recipes that you can cook on an everyday basis. And then, yes, I would say it's the other way round. Even though happy food came first. If you have the opportunity to sort of now that both of them are out there, I would get seven day Vegan challenge first and then I would move on to happy food, even though they came out the other way around. So as an introduction to plant based food, I would definitely go with the seven day Vegan challenge and then sort of graduates a happy food where the recipes are more involved. There are slightly more complicated. This still really simple. However, the recipes in the seven day Vegan challenge are very simplified. And also I allowed myself to be okay with the fact that if you don't want to make hummus from scratch, you can buy a shot-put. Hamas, if you don't want to make Vegan cheese from scratch, then it's okay to buy shot-put Vegan cheese. It's almost like. It's a book for the people that either love cooking, but also for the people that don't, because there are options for both of you. Yeah, basically. So it's as involved or as not involved as you like it. So definitely say that that's a starting point.  [00:18:35] And loving cooking, you know, and having time for it are two different things as well. You know, in the during the plague shelter in place, I've talked to so many friends who I would never assume loved cooking and they just adoring the time they're having with their ovens and all of these. This breadmaking craze that has swept across my country. This is our dough revolution.  [00:18:57] But I think that it's also, you know, in every day lives in a lot of contemporary societies. The first thing that gets slashed out of our adult time curriculum is the time to cook. And so having these kinds of in between moments where you talk about with 70 Vegan challenge, like brekky on the go and then one pot cooking, like kind of all these all moments meet. And I think that that's interesting. I'm wondering how you feel. Well, I have to say, as a quick side note, you brought in cheese. And I'm as someone who goes, I go to Ireland frequently, I'm afraid, in Dublin. And when I first discovered the Vegan cheese in Ireland, as opposed to what they were producing in the States about six years ago, I could not figure out what the problem was. It's as though they had cornered the market. And it's because they have these Greeks come up into Dublin and create these big in restaurants and they made oh, they're big in cheese out of olive oil. And it was like this revolution. And in the States, they were still throwing every chemical under the sun to try and create that cheese. That wouldn't melt. It wouldn't do it. This is back in the day, right? 2007, whatever. And it was horrendous. It was it would make to make you kind of crawl away and cry. So there are certain things, I think, that begins, particularly all over the world, have misconceptions about different countries that brought certain attributes are still kind of clinging to other areas. And so it's interesting to note that there are products in other countries that I find most people would discover to be superior to other countries. And it's good to encourage people to kind of reach out because we haven't completely globalized yet. No one's come on this idea and perception. And I know a lot of vegans that don't understand how easy it is to make things like Vegan cheese so easy, you know, ridiculously easy and so much cheaper to do.  [00:20:46] So, yeah, exactly.  [00:20:48] And you can fine tune it if you like a little garlic, you can. You know, it's it's all about exactly from scratch that way. I won't get into. Well first of all, do you have a favorite Sophie's Choice. Do you have a darling recipe that you could cite for breakfast, lunch and dinner out of all of your recipes or maybe a favorite of this month? I was make my children choose a favorite color every single day because it can change. But they need decisiveness.  [00:21:13] Yes. And as a favorite of three favorites from both of them. Both the books.  [00:21:19] Yeah. Right now I'd I'd definitely say.  [00:21:24] My non my non meatball's. A classic, and they are super versatile. I always them are those. I would definitely say my Kashi truffle cheese. It's indulgent. It's. I would say that it's one of those dishes that can turn people because it's good and it tastes like cheese and it's got offensive of truffle is brilliant. The last. Last, but not least, my pumpkin seed pesto. I make that on a weekly basis. I always have a tub of it in my fridge. It goes on everything, really, and on toast. Right. As a dressing drizzled on say, I mean, it's good and it's not free as well. So that's one of the other sort of angles that my recipes are clearly marked, whether they contain nuts or not. So I've had a lot of clients. Yeah, that's wonderful. I know that, Connie. Not so that's a good one.  [00:22:35] Well, I'm glad you were able to pick three. I usually get feedback from people like that. Couldn't possibly do that. So I like that. You find. I don't like this, Ray. Yeah, for sure.  [00:22:44] You brought up earlier and I want to climb into it. I usually always wait for somebody to drop the terms. I use the term Vegan a lot because that is how the podcast series was developed. It was investigating Vegan life and that umbrella in and of itself is riddled and troubled with a lot of terms that get argued over. And now that they're being incorporated into advertising and marketing arguments are industries, it's becoming even more convoluted with, you know, questions as to what sustains one term and another. I'm wondering where you personally define plant based versus Vegan.  [00:23:18] So also assessing this recently with someone and it's been an interesting journey for me because what I forgot to mention is when when I started cooking at these retreats, I, I went Vegan and gluten free because I had a health scare. I think I was I think I must have been 26 or 27. I basically was told that I would never have children. I stopped taking contraception pills and then had a really, really difficult time. And I got to basically have something that's cold in the metro system, places to go recently. So that sort of. Opened up a box and at the same time, I was starting this new business. So I decided to go vegan and gluten free at the time and change my life. But not only were three foods, I mean, I changed a lot of other things as well. Slowly but surely. So it's it's one of those things that I don't like talking about too much because everybody's journey is individual. However, seven months down the line with this new business, I got pregnant again. Against all odds. So, yeah, I'm definitely not say, you know, change y'all. It was the food that, you know, made that happen because lots of different things happened during that period. However, it had a massive impact on my life. So, yes, let's go back to your question.  [00:25:05] The Vegan version of. No, I think this ties in beautifully because it you know, how we come to veganism, I think is very, very important for people to understand as well. I've unearthed, you know, stories just in the first 20 episodes and then spending 10 years of my life prior to that. People come at it from spiritual points of view, from I've spoken to academics that became vegan because it increases their intellectual performance. Mathematicians, there are people that come to it to look more beautiful. There are people that come to it to perform better at sports. There's so many different reasons. And, you know, in disease or ailments being one of them, I love it because it creates a lot of unlikely vegans. You know, there are white fat stockbrokers in the United States that are becoming Vegan because they don't want to die. So it's like it's there's just so many other areas that can kind of come to it. It's it's a unifying thing. And so I think that yours coming at it from a health standpoint really does help our audience and people listening to your story and your cookbook. Understand, I and I think it ties into your relationship with the beauty and the vitality of the food that you were talking about earlier, that relationship that you have with it, having changed your health and made you feel better and and return you to an homeostasis is so important. And I'm wondering within that so there is this kind of argument between being Vegan and being plant based. And I want to know how you feel about it and how you particularly feel people in England where you're based and how they feel about it.  [00:26:33] So, yeah, this was what I was going to come to the point that I was going to come to. So very recently, I I sort of discovered that with what's been happening recently in terms of, well, how huge veganism has become become and how big the label has become. I sort of feel like to pull yourself begin in some aspects it's all the animals. And then whatever is as long as whatever's on your plate hasn't suffered, then it's OK. It sort of goes under the Vegan label, whereas I feel that if you'll plump based, you'll you'll more environmentally focused and more sustainably focused rather than the suffering of animals. So you care more about where your food is sourced from and where it's come from than it just being Vegan. And that's kind of that's kind of how I define the difference between the two. And with with Tom faced, I would say some people that call themselves plant based. It means that they predominantly eat plant based. But if they do eat animal products, then they are ethically sourced. Can or cannot be included. So that's that's my that's my feeling of where it's going, it's more. I think the plant based time is more flexible than the Vegan. Yes.  [00:28:11] And it's an interesting take on it, you know, coming back to the suffering and things like that of animals. There's a lot of companies putting out products right now, and I'm not sure if it will change, but they're attaching a plant based label to something that is not Vegan. And I think there are a lot of vegans, consumers out there. Originally, when plant based happened, it was a nicer way of saying Vegan people felt like it was separating it from some of the politics, that it seemed like guerrilla warfare in the past or something that was fringe and bringing it to mainstream. But since then, at least in the United States, there have been a lot of companies that will say plant based on the label. Vegans will buy that thinking. It's Vegan and it's not Vegan. It may mean merely that there's some plant based articles or ingredients within it.  [00:28:54] Wow, that's very misleading. Yes, very misleading. Yeah, it is.  [00:28:59] It's fun.  [00:28:59] I was speaking to an Australian Vegan pub owner a couple of months ago before I got taken home for the quarantine. And she the same thing that they were having issues with that in Australia. So I think that that'll become interesting to see how people approach that. This was prior to the pandemic. And so with the pandemic, people may be backing away from some of those things. I don't know what your society and economy is doing exactly in Great Britain, but over here, you know, beyond me and beyond Burger and things like that are hitting an all time high as far as their stocks. The IPO is are really supposed to boom with these kinds of meat alternatives as of the fallout.  [00:29:41] I'm wondering, do you do you feel like the Cauvin 19 pandemic has changed your relationship or the way that you will speak with your customers moving forward about plant based or vegan diets? Or do you think it's kind of just deepened what you already knew?  [00:30:02] For me personally, it definitely is deep and what I already know, and I think a lot more people.  [00:30:13] Going down the route of supporting farmers support, supporting farm to table, supporting basic ingredients. Going back to baking. Going back to fermenting. I think it's just opened up that door where you are forced to make things from scratch, whereas before you have the options to really not do that. And people were too busy. So I think it's had a really positive impact in the sense that people care a lot more where their food comes from. They've gained new skills in terms of cooking for themselves. I always say. Rather than labeling anything, I think the greatest self care act that you can do for yourself is to cook from scratch because you know exactly what's going into that pot. Set aside all labels. That is the one biggest thing that you can do for yourself. That is in terms of self care. Take the time to source good ingredients. Then they don't have to be expensive. And I cook from scratch.  [00:31:20] Absolutely, I agree. And I personally feel like the energy created in the relationship with the food consumed changes the experience and the health thereafter as well.  [00:31:31] I'm wondering, do you, as you do a lot of consulting, if you go to your Web site, you find a lot of information based on you. It's it's great media presence. All of those things as a food consultant. What do you foresee? First of all, what work have you done in the past and who are you looking to work with in the future regarding consultancy?  [00:31:56] So I've done a lot of recipe development for different brands and for hotels or for the restaurant industry.  [00:32:07] The way that sort of.  [00:32:11] The way that I work and the way that where I'm headed, I think, is to find natural solutions and to support sustainable and environmentally friendly farming as much as possible. To me, it's more important to sort of envelop those side of things rather than promoting or supporting a product that is Vegan. And I think that is sort of the main with so many companies coming out with Reagen products. People sort of bypass how it's made, what it contains, where it comes from, what it supports, what it's packaged in. All of these things to me. Matter a lot. So I'm sort of coming at it from that angle of I want to know where my products come from or the ingredients come from. And simple companies that do good.  [00:33:15] Yes, and I think that you are in good company. I think there are a lot of people here, if they're not there right now, they're headed in that direction.  [00:33:23] And, yes, companies that help you source those things, you know, I think a lot of people care but just don't know how to allocate or figure out where those resources are.  [00:33:33] Absolutely. And I do think that a lot of big companies are cashing in on the fact that veganism has become big and, you know, not to mention any big names, but there are a lot of companies that are, you know, dishing out vegan options. But then the way that the salt is sourcing their ingredients, all of the other products is, you know, horrific. And they're still supporting factory farming, J labor, et cetera, et cetera. So but this sort of winning in terms of of having a Vegan offering and people are buying into it. And, you know, it infuriates me because, yeah, I would I would never go and eat a vegan burger or a beacon fake chicken from those companies, because the other part of what they support is, isn't it great?  [00:34:31] Well, and that's an interesting aspect, too. You know, getting back to returning very briefly to the conversation of Vegan versus plant based. There used to be an understanding when it was more of a my nute group of people that, you know, there was a lot of ethos that went behind something being Vegan. There was a sustainability normally attached to it. You had a responsibility. And there were all these deeper questions which made it difficult for people who were doing it, didn't care. They wanted the payoff of that difficult nature. And one of those things is, you know, going and getting a substitute chicken sandwich at Kentucky Fried Chicken here still supports all of the most horrific practices. Exactly. So that's what you're saying. And so I think that now that there's that choice, there is that murkiness. That's kind of creeping into what is clearly a global, you know, Vegan conversation. So and those things should be considered and brought in the forefront. You know, I had so many people reach on, say, are you going to go try it?  [00:35:30] When they released it and I said, yeah, let's do that, it just exactly how little they thought through that, like, oh, why would she do that?  [00:35:41] That would be furthering, you know, some irony.  [00:35:44] Hundred percent. It makes no sense. It's like, no. Why would you want to go and try that? Why would you want to eat a bug that's been fried on the same grill as the meat bug is? Right. You know, it's just. No, no, no, no.  [00:35:59] And I think once we have that conversation enough and funneling it through, I think that there will be people kind of putting those things together and the next facility. I'm an optimist and I believe in human nature kind of coming through.  [00:36:11] And if we're gonna break through these original things great together as meat eaters off of it. But the conversation must always end with, like, ultimate accountability and transparency, which I think the food world and the United States has lacked since the 80s. You know, getting back to a place where we know exactly how many chemicals and preservatives we're eating or slathering on our skin and everything else is is coming. And I think it's going to be a game changer. At least that's my drive.  [00:36:41] I'm wondering moving forward with you. What are your future goals, given that you have this kind of. We've we've spoken about, you know, your future efforts really, as you see yourself changing, getting into sustainable farming and practices and really continuing on that path. Have you looked forward to, like, your next one to three years of work and, you know, we'll be writing another book? If so, can you give us a like a preview or a snippet from that we'll be pushing efforts into? What are your next, like one to three years for all of your endeavors?  [00:37:12] Yeah, so I'm writing a third book, so I'm doing that over the summer. It will come out probably next year, next autumn. So it takes it takes a long time to write a book. People don't realize this. So, yeah, I'm writing, but probably over the next sort of three months I run a chef's academy where I teach other people how to become retreat chefs. So I've got a seven year old and I've sort of eased eased in on my traveling and instead teaching what I know. So I do four courses a year, which is an intensive seven day. It's super intimate. There's only ten people on them. And basically, I teach you everything I know. I've learned over the sort of past seven, eight years.  [00:38:09] So I'll be doing more of those. And growing my business in terms of having a.  [00:38:15] Reach inspiring more people to include vegetables into their diets. Definitely zoning in and learning more about agriculture myself by going to visit farms and supporting them.  [00:38:33] Also. Enveloping and sort of.  [00:38:39] Going into waste free cooking, waste free is something that I've done. As an as a given. Because when you're in retreats, you are in a very sort of low budget, but you want to feed people as well as possible. So supporting vegetables that would normally get thrown out because they're not the right size, because they're not the right shape. So finding solutions on how to minimize that type of waste. And something that I've been toying with for a long time is opening up an outlet and not like a restaurant. But everything is going online now. But doing meal options so that you can sit on a subscription basis. But instead of offering meals that are just big and also using up wastage. So. And supporting organic and sustainable farming and also eating seasonally, because that is something that we sort of don't do as much as we should do because we've got access to so many different ingredients. We we sort of don't follow the seasons as much as we used to.  [00:39:56] And that's something that I've read on that, because you have mentioned that. You mentioned that in your book.  [00:40:00] And then I kind of I love the idea of it because I do think that there's a perception which I myself held for the majority of my life, that that eating seasonally was no longer even necessary for good health because we have these greenhouses all over the world that can produce food. Can you kind of in a nutshell, explain to the audience why eating seasonally is important for you?  [00:40:23] Well, let's take the strawberry, for example. I mean, if you eat a strawberry in winter, it's not going to taste the same. And it's definitely not going to have the same nutritional value if it's grown in a greenhouse compared to if it's burned out on a field in the height of summer when it's supposed to grow. And weaving that weaving in organic farming as well. I think that makes a huge difference. And eating things that are local. So an apple that is grown close to home rather than Apple that has been picked two to three, four weeks earlier and stored and then brought to you is a huge nutritional difference and also a difference in taste and quality. So the closer things are grown to your house, the shorter the time for picking and the more nutritional value they hold. And I'm sure that you know that since we've industrialized farming from the 50s, there's a lot less nutritional value in our fruits and vegetables that have been flown over and grown. GMO is another worm hole that we can dove into. Kobe would be sitting here all evening. So all of those things matter. And rather than a lot of people think that eating healthily means adding lots of layers into your food and your cooking and going to supermarket and buying all these superfood tinctures. I'm of the opposite opinion. Simplify. Buy less. Buy better quality sources of things locally, as seasonal as possible. And you know, you'll get them for a better price as well, because things that are grown in abundance are usually better priced right, though.  [00:42:24] Yeah, that's true. Anything in season is always far less expensive. Exactly.  [00:42:29] And, you know, it's there's a joy of eating strawberries until you sort of feel like a strawberry during June and July and then you wait all year to have them and there's an E.. It might be a simple sort of naive thought, but there's a there's a beauty in that all waiting for asparagus season to come and eating lots of wonderful asparagus or blood oranges is another favorite season of mine. And then, you know, enjoy, enjoy the fruits. And vegetables at the height, they will taste better as well, you know, you'll be you'll be surprised how amazing certain things can taste when they eat up the right side.  [00:43:18] I agree. I love that. Well, we're running out of time, Bettina, but I wanted to ask you one final question, and that would be a lot of people, particularly over the past 11 weeks, have taken stock in their own personal businesses.  [00:43:33] They've kind of re conversed with themselves over their values and their personal life. And I'm wondering if you've had such a dialog with yourself. If you can offer up maybe two or three pieces of advice or axioms that you've kind of unearthed during this time of reflection that everyone has had regarding either yourself or your journey or anything like that that we kind of end on. I usually say three pieces of advice, but if there's one or two, we'll take that as well. Is there anything that you proffer up to yourself in order to encourage or make things more enthusiastic or even just pieces of sage wisdom that you've come to?  [00:44:13] Through throughout this period or just in general, both, but usually throughout this period, throughout the past, yes, there's been a pause for everyone.  [00:44:22] Yeah, definitely. Let's start with. Well, I definitely it's been good for me to pose, I think in the last sort of two to three years I've been I've had an incredible workload. And I look back and I think, wow, how did I do that? It's definitely made me stop and think and enjoy the little things and have time to do things that I didn't have time to do before. So the pause button has been good for me. Bushell And I think it's it's been good for a lot of people. Taking time to cook, taking time to bake, taking time to be with your family. I think we're all far, far too busy that we sort of it's good and things happen when we polls ideas. A born creativity is born. So that's been really good. Was of advice. I always say. Perseverance and not giving up. And. Finding something that you're really passionate about and sticking with it, because in today's society, that's got also to do with who I was talking about before, is not having patience so that we're too busy. Things take time. And I have patience to allow them to take shape and to persevere and have persistence to follow your dreams.  [00:46:00] Absolutely. I like that. These are solid pieces. I'm wondering, you kind of dropped. Are you still on the same Instagram handle? And can you mentioned it for everyone in the audience who would like to follow you?  [00:46:10] Yes, absolutely. So it's Bettina's on the school kitchen. Or if you just put Bettina's kitchen, you'll find me. And yeah, it's just like daily inspiration's. A lot of stuff that I cook or we eat at home. I'll cook for clients.  [00:46:27] That's wonderful. Well, we're out of time, but I want to say thank you so much for speaking with us today. Bettina, giving us all of your culinary and philosophical advice. I do appreciate your time.  [00:46:38] Thank you so much for having me. Absolutely. And for everyone. Really appreciate it. Absolutely.  [00:46:44] And for everyone listening, we have been speaking with Bettina Campolucci Bordi. You can find out more about her work on w w w dot Bettina's kitchen dot com. And until we speak again next time. Thank you for listening and giving us your time.  [00:47:00] Remember to eat clean, eat well, stay safe and always bet on yourself function. 

Wie schön, dass du da bist! Sabine, Spezialistin für Wohlfühlessen, führt dich heiter durch das Happy Food - Haus mit seinen unterschiedlichen Räumen. Hier kannst du Nahrungsmittel entdecken, die deine Konzentration fördern, deine Stimmung aufhellen und für eine gute Darmflora sorgen. Wie sieht das mit leckerer Schokolade aus? Und macht sauer lustig? Klarer Kopf und funktionierender Bauch helfen dir bei Entscheidungen und Planung. Ist der Darm in Ordnung hast du ein gutes Immunsystem, welches deine Gesundheit stabilisiert. Für alles gibt es das richtige Kraut oder Getreide. Sabine hat auch mega leckere Rezepte für dich. Lachyoga-Übungen, Atem-Übungen und das Wortspielerei-Lied: Tomatensalat, sind ebenfalls gute Nahrung und machen durchaus happy. Lachyoga-Übungen: Vitamin-Drink plus Kakao; Vor dem Essen: Das ist die Welt - Das bin ich; Lachyoga-Essen-Segen; Kombi: Zitronengesicht - Löwe; Kleiner Hobbit; Kartoffel - Pommes; Lobend auf die Schultern klopfen. Heiter weiter. Das ist der Weg. Kontakte: www.wohlfuehlessen.de www.lachyoga-silvia-roessler.de Buch: Nahrungsmittelintoleranz bei Kindern. Das Kochbuch, Sabine Schulz und Susanne Klug, TRIAS-Verlag Ich freue mich auf dein Feedback. Meinen Podcast kannst du kostenfrei hören und abonnieren. Herzlich lachend, deine Silvia

Bettina Campolucci Bordi (@bettinas_kitchen) has a Norwegian father, a Bulgarian/Danish mother, was born in Denmark but grew up in Tanzania, followed by Sweden. After a childhood spent haggling in international food markets and eating global food, Bettina made a detour to the hospitality industry, but made her way back to food, beginning with wellness retreats. She went on to form Bettina's Kitchen which today encompasses; culinary, yoga and mindfulness retreats, plant based cooking workshops, recipe development, food writing, and authorship of 2 books Happy Food and 7 Day Vegan Challenge. WE TALK ABOUT Only saying ‘yes' to the things that serve us /// Building a connection with our food /// How carbs are demonised /// Journey from living an unhealthy lifestyle in hospitality to cooking plant-based food on retreats // Being diagnosed with PCOS and endometriosiS /// The reality of cooking on a wellness retreat /// Trusting in things happening at the right time /// Having patience and persistence on your path /// FOMO vs JOMO /// Constantly learning, updating and re-educating /// Knocking on lots of doors before getting a ‘yes' SHOW NOTES Quotes and references can all be found at www.honestlyunbalanced.com AFFILIATE CODE AHUSLER19 GETS YOU 10% OFF LIFORME YOGA MATS THE HOSTS @adamhusler - Drawing from a variety of lives lived off the mat, Adam Husler brings a unique perspective to those who seek more from yoga than making pretty shapes. He offers creative, effective and clearly-sequenced teachings that focus on balancing flexibility and strength; physically and mentally. Educated by globally renown teachers, including Jason Crandell and Michael Stone, Adam specialises in a signature style of Alignment-Based Vinyasa— fuelled by a fascination with anatomy and a desire to ask ‘why?'.  Based in London, Adam teaches a robust schedule in one of the worlds top yoga studios, Triyoga, and world leading gym, Equinox. On top of this, Adam leads workshops, trainings and teaches festivals continuously around the world, leaving him with thousands of teaching hours under his belt and plenty of appearances in national and international media. @iamhollyhusler - From belting out original pop tunes at the London O2 stage to 20,000 people, whilst supporting Westlife, to singing healing mantras and playing magical instruments, to seas of sleeping yogis, at events and studios across the globe; Holly's journey has led to a deep desire to help people find conscious connection and their own inner peace. The Huslers have launched a new online platform for yoga classes, sound journeys, meditations and more. Explore at thehuslers.com

Leva Gott! Vill du kombinera den allra senaste forskningen kring mat och livsstil med läckra rätter som får det att vattnas i munnen? Krögaren och TV-kocken Niklas Ekstedt har tillsammans med den prisbelönade journalisten och författaren Henrik Ennart gett ut flera böcker som stakat ut vägen mot framtidens mat och hälsa, däribland Happy Food som blivit en internationell bestseller. När de träffas slutar de aldrig att prata. Här är podden där dom bubblar på om stort och smått, trevligt och ibland lite kaxigt, hela vägen från tarmbakteriernas roll och varför en del blir så orättvist friska och långlivade till hur du lagar till den där alldeles extra goda maträtten som till råga på allt är hälsosam. 

À l’heure que vous écoutez cet épisode, vous êtes sûrement chez vous, dans une situation inédite, loin de votre routine alimentaire. J’ai une délicieuse nouvelle pour vous :  cet épisode va non seulement vous permettre d'égayer vos repas à la maison avec un produit innovant et gourmand, mais il va également vous mettre de bonne humeur.   Tout cela grâce à Ariane Baujard, fondatrice de Lïv Happy Food, la marque qui révolutionne nos assiettes grâce au konjac. Sa promesse : des pâtes avec les calories d’une carotte. Oui, c'est possible ! Ariane nous explique tout, de son idée en Asie à l’élaboration du produit, du lancement en fanfare à son arrivée dans la grande distribution.   Pour illuminer vos journées et repas en cette période à la maison : - Retrouvez des recettes faciles et gourmandes sur le compte Instagram du podcast https://www.instagram.com/les_nouveaux_toques/?hl=fr  - Retrouvez les produits Lïv sur : https://liv-happyfood.com/e-shop/  - Faites le plein de gourmandise et d'innovation en écoutant les précédents épisodes du podcast !  Si le podcast vous plaît, vous pouvez nous soutenir en 1 minute chrono : mettez des étoiles et un petit mot sur votre appli de podcast, et vous permettrez à d'autres de découvrir Les Nouveaux Toqués. Merci à vous ! Très bonne dégustation.  

On this Pancake Tuesday episode of Best Possible Taste we pay a visit to Limerick City to meet Deirdre McMahon to find out about Neighbourfood.
 Lorcan Bourke reveals details about a new campaign Bord Bia will be running in conjunction with a number of other EU Countries to promote potatoes to millennials. Chef Chad Byrne tells us all about the County Cooking Championships and we get a reminder about how to make a non dairy pancake thanks to Ciara Brennan from Happy Food at Home.

Exploring Dublin Ireland. We visit Cornucopia Wholefoods, Veginity, Sova Vegan Butcher, The Carrots Tail, Happy Food, and Buttercream Dream. Connect with me; Video | https://youtu.be/1VpWp5hzkoc Instagram | @howtotravelvegan & @tomsimak Website | www.tomsimak.com Go ECO while you travel Keep cup for coffees and smoothies - https://amzn.to/302JHpj Stainless steel straw - https://amzn.to/308pU7E Drink Bottle - https://amzn.to/2HXtpYq Bamboo cutlery kit - https://amzn.to/2I1mE7Z Subscribe to the podcast: Itunes | https://apple.co/2Xet1KQ Spotify | https://spoti.fi/2Z079TX Stitcher | http://bit.ly/2Xa4VAR Much love,

Happy Food is a podcast that talks about Intuitive eating, food freedom, anti diet culture and anything else we want. This episode take you through my personal journey to finding intuitive and working towards total food freedom.

Bettina Campolucci Bordi is the driving force behind Bettina's Kitchen. Bettina is a chef who hosts retreats, writes cookbooks, and has workshops in London. She Inspires people to eat seasonally and cook from scratch.  Bettina’s Kitchen today encompasses culinary, yoga and mindfulness retreats, plant based cooking workshops, recipe development, food writing, and most recently, Bettina's first cookbook, Happy Food. Everything she does honors her own beliefs around food and wellness and aligns with her philosophies: that we should eat seasonally, locally and from farm to table as much as we can; we should support small businesses within our communities; we must use roots, shoots and all! Cooking waste free is particularly important to her; and we must let our veggies do the talking – the best plant food is fuss-free, simple, easy, inexpensive and speaks for itself.

Sharon Noonan visits Bally Goats' Cheese to meet Seamus Leahy and Ciara Brennan from Happy Food at Home provides inspiration for planted based dishes.

In this episode of Unravelling, I get to talk about all things magic, wellness and affirmation related with the wonderful creatrix of sustainable wellness brand Well + Happy, Chelsea Parsons... Chelsea Parsons is the passionate founder behind Well + Happy; the wellness brand which offers a global hub fusing happy food and high vibes. A trained Kinesiologist and NLP practitioner, she is also a talented author, chef, storyteller and photographer in the world of food, health + happiness. In this episode we discuss... How Chelsea came from burnout in the corporate world to now being in the position of running her own sustainable wellness brand. What it really means to pivot in your career and business - and how she is constantly re-aligning to her values. Just how powerful the mind is when it comes to manifesting and transforming your life, even when things don't always go the way you think they will. Why and how affirmations have played such a huge role in Chelsea's own journey. Her beliefs around high vibes and happy food, and finding your own way to wellness. And much, much more! Connect with Chelsea and the Well + Happy brand (and download the beautiful free Sustainable Wellness Edit) by visiting www.wellandhappycollective.com Follow Well + Happy on Instagram here. To continue the adventures, please join the private Facebook group, Unravelling Deeper, where you can ask questions, continue the conversation and connect with others on the unravelling journey, by clicking here. If you love this episode and want to support the Unravelling adventure, please do share with a friend and please do subscribe and leave a review, using the links below... Apple Podcasts Stitcher Spotify

My guest today is Bettina Campolucci Bordi Bettina is a qualified vegan raw chef having trained at the Matthew Kenny Culinary Institute over in Los Angeles. She was born with a passion for food and cooking she says has remained a constant pleasure in her life. Brought up by a Norwegian father and a Danish-Bulgarian mother Bettina’s food is inspired by the countries she’s lived in. She’s worked in the catering industry for over a decade, has a wildly popular blog filled with fast, fresh, simple, vegan recipes, has amassed an army of followers and she’s just released her very first cook book Happy Food. Ultimately Bettina’s philosophy on food is simple…she believes that food is meant to make you happy. Desert island dish: Large bowl of Asian noodle soup with hearty broth and lots of noodles or rice Vegan salted caramel ice cream Luxury item: notebook and pen and /or a phone Cookbook: Any book by Rene Voltaire Find me on Instagram @madebymargie

Vi träffar vegobloggaren Petra Cavini och pratar vägen till vegankärleken och arbetet med att få förskolebarn att äta mer vego.

In this week’s Best Possible Taste Kate Ryan from Flavour.ie provides gift inspiration for the food (and drink) lover in your life. Happy Food at Home's Ciara Brennan has dish suggestions for non meat eaters and talks about the launch of her vegan cookbook. Sharon Noonan visits chef Bryan McCarthy at his new venture, Bao Boi, in Cork City. The Best Possible Taste is sponsored by TheTaste.ie , voted Ireland’s best on line digital food and drink magazine.

I veckans avsnitt kommer vi träffa författarna av boken Happy food : om hur mat och lycka hänger ihop. Det fantastiska med boken är hur vetenskapsjournalisten Henrik Ennart tillsammans med stjärnkoken Niklas Ekstedt delar hur den medicinska forskningen visar hur psykiska ohälsa hänger tätt ihop med västerländsk matlagning. Utöver senaste forskningen skriver de även i boken om enkla recept som du kan använda för att göra en skillnad hemma i köket. Om du vill beställa boken kan du enkelt göra det via länken nedan: http://bit.ly/happy-food-niklas-ekstedt-henrik-ennart  Du kan lyssna på Happy food som ljudbok eller läsa den som e-bok på Nextory gratis i 30 dagar genom att besöka www.lyckopodden.se/tips 

Kids are on the Go! We need foods that we can access and be nutritious for them. How to prepare ahead. Creating the week ahead. Getting the kids involved with making their food is the key to nutritional success. We need a Snack Bar everyday! Consciously creating grab-and-go foods will create the solutions we need in our busy lifestyles.

Ron Forrestal from Forrestal Wine Merchants joins Sharon Noonan in studio to share his summer wine recommendations. During a visit to Adare, Co Limerick, Sharon talks to Ciara Brennan at the Friday market about her vegan food business, Happy Food at Home and calls to the Dunraven Arms Hotel to congratulate Hugh Murphy on the hotel’s Irish Restaurant Awards’ win for best service. And at the end of the show Theresa Storey from the Green Apron and Limerick Food Group shares details about how to get involved in the Pigtown Festival taking place in Limerick City & County this autumn.

La TV bajo demanda y la descarga de música antecedieron al podcasting. ¿Qué podemos aprender del cambio que enfrentaron esos medios? Dialogamos sobre ese tema con Julio Muñiz un empresario, estratega de marketing, especialista en Social Media y Podcaster. Julio es el fundador de la marca de snacks saludables "Happy Food". Muñiz tiene una trayectoria profesional en la radio de México, en MTV y en sellos musicales como Universal, Virgin Music, Sony y otros. Julio, es miembro votante de los premios Grammy Latinos. Muñiz produce el nuevo Podcast "Inconfundiblemente Latino" donde está intentando cambiar el discurso sobre los latinos en Estados Unidos. En el mismo provee información, consejos e inspiración para los profesionales hispanos. Cada semana entrevista a empresarios y profesionistas destacados del mundo latino en Estados Unidos. También en este episodio conversamos sobre el Rode i-XLR, un adaptador para conectar un micrófono profesional a un iPhone y la aplicación Rode Reporter. Dialogamos con Allan Tépper, periodista de tecnología, que el año pasado comenzó a escribir sobre este desarrollo. En la conversación con Julio Muñiz hablamos sobre: Cómo ha cambiado el Marketing. Diferencias entre la radio, la TV y el podcasting. ¿Puede un nuevo medio sustituir a uno antiguo? El impacto de la TV bajo demanda en la TV abierta y el cambio en la música. ¿Por qué es importante en las comunicaciones cambiar rápidamente?- El concepto sobre la importancia de las cosas pequeñas y cómo aplicarlo al podcasting. ¿Qué le motivó a comenzar un podcast sobre latinos que están logrando el éxito? ¿Cómo selecciona los invitados? ¿Cómo podemos lograr la atención hacia nuestro podcast? El futuro del podcasting. Enlaces de Vía Podcast Síga Allan Tépper: Podcast Auphonic: emociones mezcladas (https://tecnotur.us/capicuafm/) Rode i-XLR en B&H Síga a Julio Muñiz: Bio (https://about.me/juliomuniz) Recursos mencionados en el programa: Si le gustó este episodio: Compártalo con su amigos en las redes sociales. Deje un comentario en iTunes. Eso ayuda para que otros puedan encontrarnos fácilmente. Suscríbase por Ivoox (http://viapodcast.fm/category/podcast/rss) para recibirlo al momento que lo publiquemos. Síga Vía Podcast en las redes Sociales. | Twitter (https://www.facebook.com/viapodcast) Síga a Melvin Rivera Velázquez Medium (https://twitter.com/melvinriverav) Únase al grupo "Solo Podcasting" para mantenerse al día con las nuevas tendencias y conocer las experiencias de otros podcasters. Visite Vía Podcast.fm (http://viapodcast.fm) para más recursos que le ayudarán a usar la nueva radio en su estrategia digital.

Matt Quigley is the founder of Yoga Hub in Dublin. Matt has a background in yoga and is now the owner / manager in a thriving yoga studio (Yoga Hub) and food business (Happy Food) in Dublin city centre. He set up the Yoga Hub in June 2012 in a small studio space at the back of a house (not his) in Ranelagh with no money and not much experience of running a business. We spoke about how he has used self-study to learn the new skills required for his managerial role. Learn how Matt has achieved his success and how he has stretched to achieve his goals ;-) About Yoga Hub A modern, welcoming studio, with fresh and challenging yoga classes, YogaHub is a space to work you out, open you up and let you breathe. Friendly teachers are creative, attentive and fun; we have classes for everyone – from beginner to guru. YogaHub is a vibe, a practice, a lifestyle.

Kimberly and Becky Bishop, The Healthy Food Fashionista, discuss healthy eating myths, “traffic light eating,” and the 3 Things You Want to REMOVE from Your Kitchen (right now). … Read more about this episode...

Happy Food day folks! Bum raps, Presidential Turkey, and A Visit from Oz.