DOCSLIB.ORG

Download Bonus Savvy Infuser Recipes Here

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Download Bonus Savvy Infuser Recipes Here Thank You and Welcome! Thank you for purchasing the Savvy Infusion Water Bottle! Please enjoy this complimentary eBook, your go-to source for information and recipes to use with your new Savvy Infusion Water Bottle. At One Savvy Life, we’re 100% dedicated to our customers. If you’re less than completely satisfied, we’ll work with you until you’re happy! This is supported by our full money back/ replacement guarantee. Email us with any questions or comments at [email protected] How often do you hear yourself saying, “I need to drink more water, but plain water is just so boring!” The Savvy Infusion Water Bottle is the best new flavor-infuser bottle to make drinking water fun and delicious! We’ve all heard that we need to drink at least eight glasses of water a day, and that fruit is an important part of a healthy diet. Now there’s a surprisingly simple way you can enjoy both by creating your own unique fruit-infused thirst-quenching beverage. Save money! No more buying expensive bottled sports drinks or vitamin-enhanced flavored water, which are full of added sugars and empty calories. Learn to infuse seasonally! Add your own fresh fruit and herbs to create taste sensations that are uniquely yours. Flavor combinations are endless and limited only by your imagination! © 2014 One Savvy Life Quick Tips and User Guide The Savvy Infusion Water Bottle is the ultimate healthy hydration experience, at home or on the go. Bring it with you everywhere, using the easy-carry handle. Don’t worry about tossing it in your bag or purse… our bottle is leak-proof! It’s a must-have for hydrating at the gym, or while playing team sports. Bring it with you to yoga class or on hikes, camping trips or bike rides. Even bring it along in the car—the Savvy Infusion Water Bottle fits perfectly in most car cup holders. It holds 24 fluid ounces, so you’ll be able to enjoy delicious flavor-infused water throughout that long commute. The Savvy Infusion Water Bottle is eco-friendly, meaning it’s reusable and recyclable. It’s made of premium, impact-resistant Eastman Tritan™ safe plastic, and it’s also 100% BPA- and EA-free. The Savvy Infusion Water Bottle is so easy to use. Simply place fruit in infuser, add water and ice, and shake. The twist-on lid screws on tight, preventing spills and leaks. It’s easy to clean (hand washing recommended). The bottle’s double-walled construction provides insulation for hot or cold liquids, reducing condensation and eliminating the need for coasters. Use it to make a restorative cup of herbal tea, or keep your cold fruit-infused beverages chilled for longer periods than those other water bottles. © 2014 One Savvy Life Here are a few quick tips to start using your Savvy Infusion Water Bottle right away: • Wash the bottle and infuser with warm water and mild dish soap before the first use (hand washing is recommended). • Fill the water bottle about 3/4 full with water, or a combination of water and ice. Hot water and carbonated water work too. • Then add your favorite fruit, herbs, or other natural ingredients to the infuser. Let your imagination guide you to create new taste sensations. • Place the infuser into the top opening of the bottle. • If the bottle is not completely full, top off with a little more water if you choose. • Twist the lid on tight, shake, and voilà—you’re ready to drink! Enjoy! © 2014 One Savvy Life Troubleshooting, Special Diets, and What to Avoid Note: • There is a tight seal surrounding the top of the infuser and the opening of the water bottle to prevent spills and leaking. • To remove the infuser, simply grab the center tab firmly between your thumb, index and middle fingers, and pull up firmlywithout twisting. The Savvy Infusion Water Bottle is special-diet-friendly. Whether you’re gluten-free or diabetic, fructose intolerant or prone to certain allergies, this product will work for you. You’re in control, so that means you get to decide what your personal drink infusions will contain. Maybe you’re wondering, are there any ingredients that won’t work? In general, you want to avoid anything that is solid when cold or completely water insoluble, as well as items that lack a juicy or aromatic quality. A few examples are nuts, peanut butter, chocolate, cocoa powder, flax seed, and wheat germ. You’ll be the most successful if you stick with fresh herbs and fruit. You also want to avoid ingredients that turn brown quickly or break down easily, such as apples, avocado and bananas. The addition of a little citrus juice can help to prevent browning, but these ingredients will still break down significantly vero time. © 2014 One Savvy Life Why Drink More Water? The standard advice to drink eight glasses of water per day may not in fact be the perfect ratio for you. Everyone is different, and the amount of water that you personally need depends on size, age, activity level, and other factors. Despite these individual differences, our bodies are about 60% water, and most of us need to drink way more water than we actually do to maintain our health. Generally speaking, water intake should equal output, meaning water lost through respiration, sweat and waste. Though water is not nutrient-dense, it is crucial for maintaining essential bodily functions. When you’re feeling thirsty, water is the absolute best option for hydration. With the Savvy Infusion Water Bottle, water can taste great, too! Water not only serves as a calorie-free way to hydrate our bodies, it can help us to lose weight! How, you ask? Mostly by replacing that nagging urge to reach for unhealthy, calorie-dense beverages like soda, sports drinks and energy drinks. Remember: sugar equals calories, completely devoid of nutrients. Think of each gulp of corn-syrup-sweetened beverage as a serving of liquid candy. Even vitamin-enhanced drinks are lacking, as nutrients that are not derived from plants and other natural sources tend to be less bioavailable. This means our bodies have difficulty absorbing them. More often than not, you won’t actually need the excessive quantities of vitamins found in these drinks, so you will expel them as waste. That’s going to be some expensive pee! Water, on the other hand, is much more affordable. © 2014 One Savvy Life Drinking water also helps to curb your appetite and increases metabolism. A few glasses of flavor-infused water before meals can help you to feel more full, decreasing the urge to snack between meals and lowering your total calorie intake. Less calories consumed, plus an active lifestyle, and you’re on the road to weight loss! Hydration also helps the body to process waste and toxins, essentially expelling the bad stuff as efficiently as possible. If you’re well hydrated, the kidneys are able to do their job. If not, your liver might end up picking up the slack. Rather than breaking down fat like it does when you’re hydrated, the liver needs to filter out toxins instead. In the long run, less fat breakdown means excess weight. What a great reason to stay hydrated! © 2014 One Savvy Life Health, Environment, and $$$ Why go to the trouble of obtaining and filling a Savvy Infusion Water Bottle when you could just purchase calorie-free, fruit-flavored bottled water at the gas station or convenience store? There are several reasons, taking into consideration the health of our bodies, the health of the environment, and the health of our wallets. First, that flavored bottled water is probably filled with artificial chemicals, dyes and additives. Blue, green or purple water might be pretty to look at, but it’s not nutritious. Would you rather drink delicious fruit-infused water that’s pure and natural, or something that was engineered in a lab, and injected with preservatives and ingredients that you can’t even pronounce? We’re thinking the former. Secondly, bottled water tends to be less pure than you may have hoped, and it’s harsh on the environment. Most “purified” bottled water comes straight from municipal water sources. This is tap water. Regulations regarding this water are often less strict than those governing many public water systems. The bottles themselves are also a problem. They require a lot of water and energy to manufacture and distribute, and they create a huge amount of waste. The plastic contained in most water bottles is not biodegradable, and most empty water bottles are not recycled. As the plastic does eventually begin to break down, toxins leach into the earth, and potentially back into our water supply. If you happen to leave one of these bottles in a hot car on a sunny day, they begin to release harmful chemicals into your water. Do you really want to drink that? © 2014 One Savvy Life Finally, bottled water is tougher on our wallets than water poured straight from the tap. Though the occasional purchase of a bottled sports drink won’t break the bank, you may be surprised by the true cost of these drinks. You may be paying up to 10,000 times as much as you would for tap water (yes, that’s a one followed by four zeros) for an inferior product. The Savvy Infusion Water Bottle addresses all of these problems. It’s reusable, eco- friendly, and BPA- and EA-free (meaning those nasty chemicals that leach out of other water bottles aren’t going to be a problem).
Load more

Recommended publications
  • Tallahassee Magazine
    $5 “One of the top 10 things to do in Tallahassee.” - Tallahassee Magazine “When ... researching the history of the American soda fountain ... all roads led to Gregory Cohen [owner of Lofty Pursuits], probably the country’s leading expert on the institution.” - New York Times Locally Owned and Only in Tallahassee • LoftyPursuits.com • March 2014 DAIRY SODAS HANDMADE SODAS Dairy sodas are made with either milk or A master of the soda fountain is called a Fizzician. A Fizzician is cream. Lactose intolerant and vegan a special type of Soda Jerk with expertise in mixing flavors and folks don’t worry, we can make any of textures of sodas. In many ways a Fizzician is very much like a these using almond milk and they are bartender mixing his specialties. There are three standard sodas just as good. that we make. Not all flavors work with all of these mixtures, but our Jerks and Fizzicians can help you choose. If you can’t Egg Creams choose, try a suicide, which is up to six flavors mixed as a single If there’s no egg or cream in it, why is it drink. called an egg cream? The original name was the French “Chocolat et Crème.” which, when said with a Brooklyn accent became a Chocolate Egg Cream. This is our signature drink and our favorite. It is made from milk, seltzer and our own handmade chocolate syrup. This drink has been made in Brooklyn for over 1 00 years, since it was invented by Louis Asture in his candy store on 4th Avenue and 7th Street in Manhattan.
    [Show full text]
  • Chapter 14 — Syrup
    Chapter 14—Syrup Description of the Product Maple trees become dormant in the winter and store food and Its Uses as liquid starches and sugars. In late winter as tempera- tures begin to rise, the trees start to mobilize these stored Maple syrup is a sweetener, famous for its use on sugars, and the sap begins to move up the trunk to the ° ° pancakes and waffles. It is made by boiling the sap of branches. A combination of cold nights (20 F to 32 F) ° ° maple trees until it thickens into sugary, sweet syrup. and warm days (45 F to 55 F) brings on the greatest sap About 30 to 40 gallons of sap are usually needed to make flow. 1 gallon of pure maple syrup. Both sap flow and sweetness are influenced by heredity Pure maple syrup can only be made from the kinds of and environmental factors. Chief among these is a large maples found in North America. While there are native crown with many leaves exposed to sunlight during the maples on other continents, only North American maples growing season for maximum sap and sugar production. have sap with the flavor cursor that creates the taste of Trees whose crowns have diameters greater than 30 feet maple. can produce as much as 100 percent more syrup than those with narrower crowns and can produce sap as much The sugar maple (Acer saccharum), also known as hard as 30 percent sweeter than narrower crowned trees. Sap or rock maple, is by far the species most often tapped for flow is further increased by large stem diameters, which sap production.
    [Show full text]
  • Final Report Project Control of Asian Honey Bees in Solomon Islands
    Final report project Control of Asian honey bees in Solomon Islands project number PC/2004/030 date published June 2012 prepared by Denis Anderson, CSIRO Ecosystem Sciences, Canberra, Australia co-authors/ Nicholas Annand (NSW Department of Primary Industries, Australia); contributors/ Mike Lacey (CSIRO Ecosystem Sciences) and Salome Ete (Solomon collaborators Islands Department of Agriculture and Livestock) approved by Richard Markham, ACIAR Research Program Manager, Pacific Crops final report number FR2012-16 ISBN 978 1 921962 76 9 published by ACIAR GPO Box 1571 Canberra ACT 2601 Australia This publication is published by ACIAR ABN 34 864 955 427. Care is taken to ensure the accuracy of the information contained in this publication. However ACIAR cannot accept responsibility for the accuracy or completeness of the information or opinions contained in the publication. You should make your own enquiries before making decisions concerning your interests. © Commonwealth of Australia 2012 - This work is copyright. Apart from any use as permitted under the Copyright Act 1968, no part may be reproduced by any process without prior written permission from the Commonwealth. Requests and inquiries concerning reproduction and rights should be addressed to the Commonwealth Copyright Administration, Attorney-General’s Department, Robert Garran Offices, National Circuit, Barton ACT 2600 or posted at http://www.ag.gov.au/cca. Final report: Control of Asian honey bees in Solomon Islands Contents 1 Acknowledgments ...................................................................................
    [Show full text]
  • And Glycemic Load (GL) Values—2008
    Revised International Table of Glycemic Index (GI) and Glycemic Load (GL) Values—2008 By David Mendosa This is the definitive table for both the glycemic index and the glycemic load. I am able to reproduce it here courtesy of the author, Professor Jennie Brand-Miller of the University of Sydney. It is based on a table in different format but no more foods published December 2008 in Diabetes Care. However, only the abstract is free online there. GI of 55 is low; GL of 10 is low. This table includes the glycemic index and glycemic load of more than 2,480 individual food items. Not all of them, however, are available in the United States. They represent a true international effort of testing around the world. The glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers–the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A list of carbohydrates with their glycemic values is shown below. A GI is 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low. The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. A GI value tells you only how rapidly a particular carbohydrate turns into sugar.
    [Show full text]
  • Food for Thought – Food “Aah! Think of Playing 7-Letter Bingos About FOOD, Yum!”– See Also Food for Thought – Drink Compiled by Jacob Cohen, Asheville Scrabble Club
    Food for Thought – Food “Aah! Think of playing 7-letter bingos about FOOD, Yum!”– See also Food for Thought – Drink compiled by Jacob Cohen, Asheville Scrabble Club A 7s ABALONE AABELNO edible shellfish [n -S] ABROSIA AABIORS fasting from food [n -S] ACERBER ABCEERR ACERB, sour (sharp or biting to taste) [adj] ACERBIC ABCCEIR acerb (sour (sharp or biting to taste)) [adj] ACETIFY ACEFITY to convert into vinegar [v -FIED, -ING, -FIES] ACETOSE ACEEOST acetous (tasting like vinegar) [adj] ACETOUS ACEOSTU tasting like vinegar [adj] ACHENES ACEEHNS ACHENE, type of fruit [n] ACRIDER ACDEIRR ACRID, sharp and harsh to taste or smell [adj] ACRIDLY ACDILRY in acrid (sharp and harsh to taste or smell) manner [adv] ADSUKIS ADIKSSU ADSUKI, adzuki (edible seed of Asian plant) [n] ADZUKIS ADIKSUZ ADZUKI, edible seed of Asian plant [n] AGAPEIC AACEGIP AGAPE, communal meal of fellowship [adj] AGOROTH AGHOORT AGORA, marketplace in ancient Greece [n] AJOWANS AAJNOSW AJOWAN, fruit of Egyptian plant [n] ALBUMEN ABELMNU white of egg [n -S] ALFREDO ADEFLOR served with white cheese sauce [adj] ALIMENT AEILMNT to nourish (to sustain with food) [v -ED, -ING, -S] ALLIUMS AILLMSU ALLIUM, bulbous herb [n] ALMONDS ADLMNOS ALMOND, edible nut of small tree [n] ALMONDY ADLMNOY ALMOND, edible nut of small tree [adj] ANCHOVY ACHNOVY small food fish [n -VIES] ANISEED ADEEINS seed of anise used as flavoring [n -S] ANOREXY AENORXY anorexia (loss of appetite) [n -XIES] APRICOT ACIOPRT edible fruit [n -S] ARROCES ACEORRS ARROZ, rice [n] ARROZES AEORRSZ ARROZ, rice [n] ARUGOLA
    [Show full text]
  • Crushed Fruits and Syrups William Fenton Robertson University of Massachusetts Amherst
    University of Massachusetts Amherst ScholarWorks@UMass Amherst Masters Theses 1911 - February 2014 1936 Crushed fruits and syrups William Fenton Robertson University of Massachusetts Amherst Follow this and additional works at: https://scholarworks.umass.edu/theses Robertson, William Fenton, "Crushed fruits and syrups" (1936). Masters Theses 1911 - February 2014. 1914. Retrieved from https://scholarworks.umass.edu/theses/1914 This thesis is brought to you for free and open access by ScholarWorks@UMass Amherst. It has been accepted for inclusion in Masters Theses 1911 - February 2014 by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. MASSACHUSETTS STATE COLLEGE Us LIBRARY PHYS F SCI LD 3234 M268 1936 R652 CRUSHED FRUITS AND SYRUPS William Fenton Robertson Thesis submitted for the degree of Master of Science Massachusetts State College, Amherst June 1, 1936 8 TABLE OF CONTENTS I. INTRODUCTION Page 1 II. GENERAL DISCUSSION OF PRODUCTS, TYPES AND TERMS AS USED IN THE TRADE 2 Pure Product Pure Flavored Products Imitation Products Types of Products Terms used in fountain supply trade and their explanation III. DISCUSSION OF MATERIALS AND SOURCE OF SUPPLY 9 Fruits Syrups and Juices Colors Flavors Other Ingredients IV. MANUFACTURING PROCEDURE AND GENERAL AND SPECIFIC FORMULAE 15 Fruits - General Formula Syrups - General Formula Flavored Syrups - General Formula Specific Formulae Banana Extract, Imitation Banana Syrup, Imitation Birch Beer Extract, Imitation Birch Beer Syrup, Imitation Cherry Syrup, Imitation Chocolate Flavored Syrup Chooolate Flavored Syrup, Double Strength Coffee Syrup Ginger Syrup Grape Syrup Lemon Syrup, No. I Lemon Syrup, No. II Lemon and Lime Syrup Orange Syrup Orangeade cx> Pineapple Syrup Raspberry Syrup ~~~ Root Beer Syrup ^ Strawberry Syrup ui TABLE OF CONTENTS (Continued) Vanilla Syrup Butterscotch Caramel Fudge Cherries Frozen Pudding Chocolate Fudge Ginger Glace Marshmallow Crushed Raspberries Walnuts in Syrup Pectin Emulsion CRUSHED FRUIT V.
    [Show full text]
  • Bourbon Caramel Syrup
    INSPIRATIONTRUE INTRODUCING NEW BOURBONThe flavors of a classic America spirit CARAMEL and rich, buttery caramel have SYRUPbeen melded to create Torani’s latest vintage: Bourbon Caramel Syrup. A nod to Torani’s post prohibition era, this flavor is a modern twist on a timeless favorite. A good bourbon is aged in a charred oak barrel and is toasty with deep vanilla and caramel notes. It is complex, yet perfectly balanced. We combined the impeccable flavor of bourbon with a rich, buttery caramel flavor. No alcohol included, or needed, to make this a delicious and fun experience. SUPERIOR PERFORMANCE TORANI Torani Bourbon Caramel Syrup, like all Torani Syrups, complements your coffee to deliver PRODUCT the perfect handcrafted beverage every time. MARKET LEADERSHIP Torani is the #1 consumer brand* of flavored syrups in America and we help FACTS you deliver the tastes your customers want in their drinks with our great tasting syrups. PREMIUM INGREDIENTS Made with pure cane sugar and natural flavors, Torani Bourbon Caramel Syrup is a refreshing twist on the classic ginger ale flavor. PACK INFORMATION 750 ml/25.4 oz. bottle. 12/bottles/case. 40 lb./case. Glass Bottle UPC: 089036360111 Glass Case UPC: 10089036360118 *IRI, June 2015 THE PERFECT VINTAGE: BOURBON CARAMEL SYRUP BOURBON CARAMEL COBBLER SOUTHERN HONEY ICED COFFEE ¾ oz. Torani Bourbon Caramel Syrup 1 oz. Torani Bourbon Caramel Syrup ½ oz. Torani Peach Puree Blend or Real Fruit ½ oz. Torani Honey Sweetener Smoothie Mix 8 oz. brewed coffee, chilled 8 oz. milk ice 2 shots espresso WARM BEVERAGES SPICED BOURBON CARAMEL ICED LATTE BOURBON PECAN PIE LATTE ¾ oz.
    [Show full text]
  • Dessert Menu
    It’s always time for dessert! Shakes, Sodas & Beverage DelightS Hand-Dipped Milk Shakes & Malts . 6.95 A WHOLE PINT of Ice Cream - WOW! Add these extras for only $.95 Hot Fudge, Caramel, Butterscotch, Peanut Butter, Fresh Banana, Crushed Heath Bar, Crumbled Oreos Egg Cream . 4.25 An East Coast standard we’ve turned into a West coast favorite! Soda water, milk and your choice of chocolate or vanilla. Sunset Old-Fashioned Favorites MAGAZINE Rickey’s 3.50 Lime or Cherry syrup with soda water. Phosphates 3.50 Flavored syrup splashed with soda water and “Best Old Fashioned a secret “POTION” for a taste of perfection. Ice Cream Parlor in Lime, Cherry, Strawberry, Chocolate, The west” Bubble Gum, Grape, Lemon, –Sunset Magazine Vanilla, Orange. Ice Cream Sodas . 6.95 Lime, Cherry, Strawberry, Chocolate, Bubble Gum, Grape, Lemon, Vanilla, Orange, or create your own! Floats . 6.95 Choose Root Beer, Coke, Dr. Pepper or Sprite along with your favorite ice cream. Freezes . 6.95 your choice of Soft Drink mixed with a pint of ice cream. Beverages Soft Drinks Coke, Diet Coke, Root Beer, Sprite, Dr. Pepper . 2.95 Milk . 2.95 Chocolate Milk . 2.95 Hot Chocolate . 3.95 Coffee - Regular . 2.95 Orange Juice . 2.95 Hot Tea . 2.95 Iced tea . 2.95 2-Cent Plain Soda water, pure & simple . 1.25 Flavored Cokes Start with a coke then add any syrup we have. 3.95 Arnold Palmer . 3.95 Lemonade Freshly squeezed while you watch! . 4.95 Scrumptious Ice Cream Desserts All of our ice cream concoctions are topped with fresh whipped cream, chopped nuts and a cherry.
    [Show full text]
  • A Comparison of Consumer Willingness to Pay for Four Types of Sweeteners
    A Comparison of Consumer Willingness to Pay for Four Types of Sweeteners Xueting Deng, Sayed Saghaian and Timothy Woods, University of Kentucky Abstract As the U.S. consumption of sweeteners has increased, analysis of the demand for sweeteners has become more important. In this paper, consumer willingness-to-pay (WTP) for selected four types of sweeteners is evaluated. The four types of sweeteners are Kentucky grown pure maple syrup, artificially maple flavored syrup, sorghum syrup and molasses. Results suggest that consumers who are at high household income level (above $80,000) and with a smaller household size are likely to pay more for Kentucky grown maple syrup. Results show that there is no statistic difference for the annual household consumption among the four types of sweeteners. Keywords : artificial sweeteners, Kentucky, maple syrup, molasses, sorghum, willingness to pay A Comparison of Consumer Willingness to Pay for Four Types of Sweeteners Introduction The study would focus on four sweetener products, addressing the question of what message should producers convey to consumers in order to get the highest premium for Kentucky grown maple syrup. The four types of sweeteners selected in the research are pure Kentucky grown maple syrup, artificially maple flavored syrup, sorghum syrup and molasses. Maple Syrup is usually made from the xylem sap of sugar maple, red maple or black maple trees. Sucrose is the most prevalent sugar in maple syrup. Quebec, Canada, produces most of the world's supply of maple syrup. Almost all maple syrup in the United States and Canada is made by family-run businesses. Pure maple syrup could be made in Kentucky.
    [Show full text]
  • Lochmere Midwinters Feast a Celebration of Diwali January 27
    Lochmere Midwinters Feast A Celebration of Diwali January 27, 2018 Mistress Lisette la Roux, OP 2 The inspirations for this feast were built on two concepts. The first inspiration came from the Ain I Akbari, written during the time of the Emperor Akbar in the mid to late 16th century/early 17th century during the continued rise of Mughal influence in India. The second inspiration being the concept of Ayurvedic medicine and system of “life knowledge” that was present in ancient Indian culture, even surviving in modern eastern medicine. Ain I Akbari The Mughal influence in India began in the late 15th century with Emperor Zahir- ud-din Muhammed Babur (otherwise referred to as Babur or Babar) conquest at Panipat in 1526 and the Battle of Khanwa. Although Babur was aloof to the foods found in Northern India at the time, he did have a fondness for fruits, noting that India was void of grapes, musk melons, or first-rate fruits. (Pande, n.d) His love of fruits led to the creation of the Royal Fruitery, which is mentioned in great detail in the Ain I Akbari. In contrast, his son, Humayun, who began his reign in 1530, expanded the Indian diet by introducing Mughal and Persian foods into northern India, in some cases, introducing new dishes such as kormas (braised meat in creamy sauces), pilafs or rice dishes such as biryani, and kabobs or koftas (grilled spicy meatballs). (Pandes, n.d.) Even frozen treats such as kulfi, a rich ice cream was introduced into the Indian cuisine. (Achaya, 1994) Emperor Akbar began his reign in the mid 16th century and expanded the empire beyond that of his predecessors.
    [Show full text]
  • Customizing Beverages at Starbucks® Stores
    June 2020 Customizing Beverages at Starbucks® Stores With more than 170,000 ways to customize beverages at Starbucks® stores, customers can create a favorite drink that fits their lifestyle. To help guide our customers’ decision making, nutrition facts and ingredients for a majority of the beverages served at Starbucks are available on starbucks.com, on the menu boards in Starbucks® stores and on the Starbucks® mobile app. Below are barista tips on how to customize beverages at Starbucks, as well as a selection of drink recommendations to fit a variety of preferences. Barista Customization Tips • Ask for Starbucks Blonde Espresso: Try asking for Starbucks Blonde Espresso in your espresso beverage instead of the traditional Starbucks Signature Espresso baristas use (it’s no extra charge!). Starbucks Blonde Espresso is smooth and subtly sweet, making it perfect for unsweetened beverages like an Americano or Cappuccino – hot or iced. • Select your milk: Customers can choose from whole, 2% milk or nonfat milk, or non-dairy alternatives such as soy, coconut and almond. Customers can also try oatmilk at more than 4,700 stores in California, Illinois, Indiana, Iowa, Michigan, Minnesota, Missouri, and Wisconsin. • Ask for fewer pumps of syrup: To lessen the sweetness of your flavored beverage, ask for fewer pumps of syrup, or select a sugar-free syrup, available in Vanilla or Cinnamon Dolce. • Try a sweetener substitute such as Sweet’N Low®, SPLENDA® or Stevia Blend from Whole Earth. • Ask for “less whip” or “no whip” • Make it “Skinny:” Most handcrafted espresso and Frappuccino® blended beverages can be requested “skinny,” which means the beverage is made with nonfat milk, no whipped cream and a sugar-free syrup if available.
    [Show full text]
  • Favortte SU6AR RECIPES {(Ofll Louistana /Amities Compiled by Mrs
    LSU COOPERATIVE EXTENSION SERVICE favortte SU6AR RECIPES {(Ofll louistana /amities Compiled by Mrs. Irene Turner, Specialist (Nutrition) LSU Cooperative Extension Service Cane growing and sugar manufacture are today among the most modern of all agricultural industries. But they have an ancient his­ tory. References to cane and sugar making are found in Indian lit­ erature dating two or three hundred years before the Christian Era. The soldiers of Alexander the Great, returning from India, spoke of tasting sugar there. These early records and others from the Chinese have been used by experts in attempting to trace the spread of cane growing and sugar production across the world. Belief has been expressed that sugar cane evolved from wild canes in tropical and sub-tropical re­ gions of the Pacific Southwest and may have had its origin in New Guinea. Sugar cane reached Louisiana in 1751,when the Jesuits brought from Santo Domingo a sufficient quantity of seed for a large plant­ ing. Their cane patch included land now occupied by the Baronne Street Cathedral, the lots at the rear of Godchaux's Store, and the Boston Club, an area roughly bounded by the present Canal, Com­ mon, Carondelet and Baronne Streets, in New Orleans. Louisiana's Early Sugar Cane Chewed At first sugar cane was used in Louisiana for chewing, a purpose for which the hard-stalk varieties now grown are not too well suited, 3 and for making taffia, a spirit obtained from distilled sugar cane juice. But in 1795 Louisiana planter Etienne de Bore developed a method of making sugar on a commercial scale from Louisiana cane, and the sugar industry began to grow.
    [Show full text]