Chilli a day can keep the doctor away.

It’s rather apparent chillies are usually supreme flavour boosters. With that said, many people are naive. They don’t know that chilli peppers possess awesome, super vitalized natural health advantages! Not only can you really provide your food a flavour punch, it helps you with slimming down. Therefore if you’re wanting to “drop a few”, you need to ensure to feature chilli in your eating routine! A great method to improve your body fat burning capacity.

In compliance with research released within Cancer Research (2006), chillies can help reduce the possibility of cancer of the prostate. This is really amazing due to their amazing capability to eliminate cancer cells, when leading simply no injuries to other cells.

Now you’re prepared to eat more chilli. Based on studies, cut up chillies retain the advantageous health improvements of speeding up your immune system’s capability to operate. How brilliant is that fact! Developing sinus issues? No problem! Try to look for the chilli pepper cayenne and fuse it together with that chicken soup! Instant unblocked nose!

Are you aware that chilli really has more vitamin c than oranges. Actually over double of what a standard glass of “OJ” has! Additionally, vitamins A and B will also be very abundant within chilli peppers. If you wish to safeguard your body’s defence mechanism, grab a chilli!

A number of methods to incorporate these wonder employees in what you eat are, mixing them in shakes, absorbing them in oil creating “Chilli Oil”, and just eating them raw! For anyone who is having issues determining which chilli is ideal. Never be troubled, you’ll uncover plenty to choose from. It’s thought that green coloured chillies aren’t as spicy as red-colored and orange ones. Be sure to bear in mind the littlest chillies will be the most spicy.

Gluten-Free Dessert Ideas

Sticking to a gluten-free diet is a challenge under the best of circumstances but when it comes to creating desserts things get even more difficult. So many delicious desserts like pies, cookies, cakes and pastries are made with flour containing gluten.

Creating delicious gluten-free desserts becomes easier when you keep the right ingredients on hand. Some common items to keep in your pantry include:

Almond meal flour
Arrowroot powder
Baking powder
Bittersweet chocolate
Canola oil
Cashew butter
Cocoa powder
Coconut flakes
Coconut milk
Dried fruit
Espresso powder
Evaporated milk
Gluten-free flour mixes
Gluten-free spices
Granulated, powered and brown sugar
Lemon extract
Maple syrup
Peanut butter
Sorghum flour
Tapico starch/flour
Vanilla extract

Be sure to check the ingredients on these products before you purchase them. You will want to avoid wheat, barley, brown rice syrup, caramel coloring, rye, brewer’s yeast, wheat starch, hydrolyzed wheat protein, malt, malt extract, malt syrup, dextrins and malt flavoring.

Remember that baking gluten-free is different than regular baking. If you don’t use a baking mix you will need to combine gluten-free flours to get the right results. You can use psyllium husks, ground chia seeds or flaxseed rather than xanthan gum if it gives you stomach distress. Baking at a lower temperature is recommended for some recipes to keep your dessert from getting too brown. If you screw up a recipe consider turning it into crumbs for toppings or to be added to other recipes.

Many gluten-free flours don’t contain preservatives so you may find that desserts made with them dry out quickly or become rancid. Store these items in a zip-top bag (with air removed), freezer wrap or in an air tight container in the refrigerator or freezer separated from other food. Mark all containers used for gluten-free food to keep them separate from other containers. Bring the stored food to room temperature before consuming.

Our favorite gluten-free dessert recipe courtesy of

Gluten Free Blueberry Crisp


4 cups blueberries (any fruit will work)


1 cup gluten free old-fashioned, gluten free oats (we used Bob’s Red Mill GF oats)
1/2 cup chopped raw pecans
1/2 cup almond meal
1/4 cup olive oil
1/4 cup pure maple syrup
1/2 teaspoon salt

1. Wash and pick over the blueberries. Add to an 8×8 pan. Add oats, pecans, almond meal, olive oil, maple syrup, and salt to a small bowl. Mix to combine.
2. Spread the mixture over the blueberries.
3. Bake in a preheated 350 degree oven for 35 to 40 minutes, longer if the berries are frozen.

© 2015, Gretchen Scalpi. All rights reserved. You are free to reprint/republish this article as long as the article and byline are kept intact and all links are made live.

5 Alternatives To Pumpkin Spiced Latte

Every year, we notice a shift in what drinks people are ordering as soon as the weather changes. Autumn arrived here over the weekend and already we’re talking with customers about Gingerbread Latte and Pumpkin Spice Syrups. Seems like only yesterday it was smoothies and frappes!

While the major coffee shop chains such as Starbucks are sticking with their tried and tested recipes from last autumn, including their big-selling Pumpkin Spiced Latte, other smaller independent coffee shops are experimenting with what could be the next wave of autumn hot drinks. We thought we’d take a look at a few and see if they will ever catch on.

Toffee Apple Hot Chocolate

This became quite popular last year and we expect it will be even more of a success this autumn as customers become ever more open to trying new versions of their trusty hot chocolate. Sweetbird make an excellent Toffee Apple Syrup which can be added the finished drink before serving to add an extra dose of sweetness and a warm apple flavour that works so well with chocolate. Of course you can still add your own flourishes before serving, such as whipped cream, brandy snaps, chocolate sauce, whatever takes your fancy. Be careful not to overload it with toppings though, the drink will already be quite sweet as it is.

Toffee Apple Syrup

A perennial favourite, there can’t be too many coffee houses that don’t have this on their menu already at this time of year. Why not make it slightly different this year and add a shot of vanilla or cinnamon syrup, both of which work beautifully with gingerbread flavours. A little grated orange or lemon zest on the top of the foam can also work, provided you don’t overdo it!

Spiced Chai Cappuccino

Very easy to make and, in our opinion, a rather underrated recipe. It may be that many customers don’t know what to expect when it appears on a drinks menu, and may not make the connection that it’s flavoured with cinnamon. However, we sell a lot of this syrup throughout autumn and winter, so we can vouch for the fact that it’s still fairly popular. Try it on your coffee menu and it’ll definitely have a loyal following.

Frosted Mint Hot Chocolate

Nothing innovative with this one really, Costa Coffee have been serving it for a couple of years now and with good results. Add either Monin Frosted Mint syrup or try using Black Forest Syrup as an alternative – both work well in hot chocolate, as does Tiramisu. Again, your own flourishes before serving are the key to making this stand out from the competition, a few slithers of orange peel or maybe some grated nutmeg or cinnamon can transform them into something unique to you.

Pumpkin Spice and Vanilla White Hot Chocolate

OK, so we couldn’t complete a list of alternatives to Pumpkin Spice without including Pumpkin Spice? Hear us out though, this is no ordinary Starbucks Pumpkin Spice Latte, it’s so simple you’ll wonder why you’ve not come across it before.

Make your normal hot chocolate with white hot chocolate powder instead of regular dark chocolate, and then just add a pump of Pumpkin Spice and a pump of Vanilla syrup before adding cream and a sprinkle of either cinnamon or cocoa powder. A lovely final touch is to add a few slithers of orange peel for that autumn look. Gorgeous!

Finally, if you’re stuck for some inspiration, take a look at the Monin website – they have hundreds of recipes that you can adapt to suit you. There’s no need to follow the crowd this autumn and winter, get out there and create something new – your customers will love you for it!

How To Make The Ultimate Winter Drinks

Coffee shop chains are increasingly offering seasonal drinks such as Black Forest Hot Chocolate, Spiced Chai Latte or Gingerbread Cappuccinos and judging by the queues in Costa and Starbucks, they are hugely popular. A glance behind the counter while waiting in line reveals countless bottles of gingerbread syrup and tubs of chocolate shavings. So how do you make great winter hot drinks for your coffee shop, café or just to enjoy at home? It’s much easier than you might think!

Winter Drinks

As I write this article, it’s early September and the thought of ice and snow are still a very long way off. However, anyone who lives in the UK will know that the weather changes quickly at this time of year and bonfire night is just around the corner.

We noticed a trend towards sweet hot drinks last winter, and in particular, hot chocolate and coffee flavoured with gingerbread, orange and so on. And this is where you can really let your creative side and your imagination run riot. Flavouring syrups used to be available in just a handful of flavours like caramel and vanilla, and while they are still the most popular, they have been joined by well over 100 flavours that allow you to do pretty much anything you like.

For instance, the Monin syrups range extends to over 100 flavours on its own, and while some are designed for use in cocktails and cold drinks, around half can be used for hot drinks.

OK, so as an example, you are making hot chocolate and adding whipped cream to the top for your customers. How to you offer something that the coffee shop over the road isn’t serving to their customers? Well it’s easy – with a few different flavours of syrup, why not create a menu board and offer Hot Chocolate Orange just by adding a few shots of Monin Orange Curacao syrup.

Orange Hot Chocolate

You can add to your list by offering Black Forest Hot Chocolate, Cinnamon, or even do something different and serve white hot chocolate – there are a number of great white chocolate powders available by Zuma and others. One of last year’s biggest successes was Toffee Apple Hot Chocolate – just use the gorgeous Sweetbird toffee apple flavour and add a few shots to your finished drinks.

Try the same with coffee – you’re already making cappuccinos and lattes, so for the sake of a few bottles of syrups, why not create another drinks list and serve frothy coffees flavoured with Gingerbread syrup? Your list could also include cinnamon, shortbread, pecan or another one of last year’s favourites, Egg Nog. There’s a Routin Egg Nog syrup that is great in both coffee and hot chocolate, and again, it livens up what could be an otherwise dull drinks menu.

No article about winter drinks could be complete without mentioning Chai Latte. Popular in other countries for years, it took some time to gain popularity here in the UK but it now a firm favourite for many people. It’s simply a mix of tea and spices that can be mixed with either milk or water depending on taste, and is supplied in a range of flavours including Spiced Chai (which is a cinnamon flavoured drink) and other more adventurous ones such as Mango.

We hope you’ll choose to get creative and make coffees, chai and hot chocolate that your customers will be queueing up for on the cold winter days ahead. Please share any of your favourite creations with us, we’d love to see them!

Recipe For Roasted Fresh Figs With Goat Cheese

Getting kitchen cupboards organized can be challenging. With so much different stuff vying for space, what can you do to ensure that that it all gets organized effectively? Exactly what tools get it organized?

Silence, quite first simple tool, will maintain time and cash. Simply keep silence. Simply think. Simply determine those qualities and characteristics have got important for you, get started asking questions or concerns. Asking questions, start off managing the process, and consequentially final results.

Avoid using non-stick pans for internet cookies. Many a good chocolate chip cookie has been ruined because it was cooked on a non-stick cupcake recipe pan. You don’t need a non-stick pan for party crackers. The high butter content will retain the cookie from sticking while baking. A dark, coated pan will darken and overcook the bottom of your hors d’oeuvre. So, your cookies could be great on top, but overcooked, hard and dry on the bottom.

In a lifetime, identified types of things in which may hit upon. Some you may own, some you might not own, some you see in a shop, some you really adore the stuff, and others which tend to be simply an hobby. If you are looking for something you love or need to know about, you might want to do a lot of research. Whether you want some about how to bake a cake without eggs, or organize a party, or just look out for Home Stuff, as well as other Crazy Stuff, all you might need is achieve out on the right place and get the information you are trying to find.

Think of other places where positive will soon meet women. Cooking classes are not always filled with matronly models. The truth is there are lots of single women learning how to bake and prepare nutrition. Look around during your break in the health club. Be on the lookout for rummage sales. You will discover that a lot of women go to people spots.

When chocolate mixture has cooled to warm add eggs, vanilla and vinegar and mix well by using these whisk. Next add the flour mixture and unsweetened almond milk alternately into two batches. Whisk well include things like all substances.

Melt the coating chocolate in a double boiler or the actual planet microwave, stirring it often until can melted and smooth. Break the candy into small pieces and dip them in the melted pastry. Let them set on waxed paper and have them in an airtight container.

How To Clean Your Espresso Machine

First, let’s just cover who this article is aimed at. We’re talking about commercial espresso machines here, not domestic machines or fully automatic units. If you have a commercial machine with portafilters and group heads, then read on. Please bear in mind that you should always consult your manufacturer handbook in the first instance, this guide is simply to highlight the importance of keeping your kit clean and give you some hints and tips on how to go about it.

Why clean your equipment at all?

It’s pretty simple really, coffee beans contain oils which are what creates a lovely crema on the top of your espresso. Unfortunately, the same oil also leaves a residue on your filter basket, portafilter, group head – anything it comes into contact with. Brass surfaces are particularly prone to attracting a film of oil and therefore, this residue needs to be removed.

What happens if I don’t clean my machine?

The first thing you’ll notice is that your coffee won’t taste very good. It will deteriorate to the point where it’s undrinkable, no matter how good your beans are or how good a barista you think you are. What goes into the cup should be the best coffee you can produce, and this won’t happen if old coffee oil residue is being dragged through the machine when brewing. Additionally, the holes in your filter baskets will block, and you could in time be storing up a major failure in your espresso machine.

Filter Holder

How often do I need to clean the machine?

Before we cover the routine cleaning of the machine, let’s just make sure you’re looking after it while it’s in use. You should purge and wipe your steam wand off after every use to prevent milk bonding itself to the steam arm or solidifying inside the pipe. Milk is a breeding ground for bacteria and so the steam arm needs to be kept spotlessly clean at all times.

Cleaning Procedure

You should be cleaning your espresso machine at the end of each session. Again, ensure you read this in conjunction with your operating instructions.

First, remove the filter basket from the portafilter and install a blind insert. Pour 1 level teaspoon of espresso cleaner powder into your portafilter and insert it back into the machine. Use the brewing switch and run the machine for approx 5 seconds. Stop the brewing cycle for a few seconds and then repeat it twice more (each time you stop the cycle, you will hear the cleaning solution backwashing the group head and pipe work). When the cleaning cycle has finished, remove the portafilter and rinse the powder from the machine by pressing for a double espresso. Rinse the portafilter thoroughly under the hot water tap before replacing back into the machine. Rinse the portafilters well under the hot water tap to remove all cleaner before replacing them back into the machine. Remove the filter baskets from the portafilters and place them into a container of warm water with 1 teaspoon of espresso cleaner powder and leave to soak overnight. Rinse well with cold water in the morning.

Equipment Troubleshooting


Shower plate/diffuser is blocked with ground coffee.


Replace the filter basket with a blank filter basket.

Wipe the group head diffuser with a wet cloth.

Place the basket-holder back into the group head and turn the coffee switch on.

After a few seconds, loosen the basket holder so that the water is allowed to run over the sides. Continue the process of loosening and tightening for around 15-20 seconds.

PLEASE NOTE: This process should be carried out after every 150 coffees per group head.


The internal system of the group head needs cleaning due to ground coffee and lime scale build-up.


Replace the filter basket with a blank filter, and add quarter a teaspoon of powder destainer into the basket.

Put the basket holder back into the group head and press the coffee switch on for approximately 10 seconds.

Press the coffee switch off and watch the residue dripping out of the valve, which is situated just behind the group head. Keep switching on and off until the residue from the valve is totally clear.

PLEASE NOTE: This process should be completed daily, generally at the close of business. Remember to run a coffee through each group head after cleaning in order to prime the machine ready for serving to guests.


Filter basket holes blocked due to lime scale and burnt coffee build-up.


Place the filter baskets in a bath of powder destainer overnight, and rinse thoroughly with boiling water before use.

Hold the basket up to the light and make sure the size of the holes is uniform.


Coffee may pour over the sides of the basket holder.


Remove the diffuser and shower holder with the aid of a screwdriver.

Pick out the gasket with the aid of a fine screwdriver. If the gasket has hardened or cracked it must be replaced.


The handle of the basket holder needs to be pushed too far to the right


Replace the gasket as instructed above.


Water coming out of the diffuser is dividing into separate jets.


Repeat the actions for problems 1 and 2.

Steam arm


Every time milk is frothed, the steam arm becomes covered in milk.


The steam arm should be wiped immediately with a wet cloth each time it is used.


A milk crush has formed on the steam arm.


Place the end of the steam arm in a cup of hot water.

Leave to soak for 10-15 minutes, then wipe the residue off with a wet cloth.

Cover the spout with a thick cloth and open the steam knob to maximum.

Allow the steam to come out for five seconds, let any residue pour out then switch off the steam.

To recap, the following should be performed on a daily basis:

– Strip down group handles and clean internally and externally (dishwasher safe).

– Place a bank filter into the group handle.

– Place the handle in the machine and flush for 15 seconds using the manual switch.

– Remove and place ¼ teaspoon of espresso machine cleaner in the blank filter.

– Insert in the group head and flush with the manual switch for 15 seconds.

– Repeat the process.

– Turn the machine on and off repeatedly watching the overflow pipe at the back behind the group head. Repeat the process until water runs clear.

– Wipe the seal and shower plate with a soft cloth.

– Repeat the process on the other group-heads daily.

– Before service please ensure you pull off one shot of espresso from each group head to ensure all residue of powder is removed.

– Outer Casing: Wipe over with a soft cloth and hot water then dry immediately with a paper towel. Do not use any chemicals on stainless steel surfaces.

– Steam Wands: only use soft cloths. If solid milk is involved, soak in a cup of water (or soda) for ½ hour maximum, then wipe off. NEVER USE A SCOURER OR KNIFE.

– Drip trays: remove and clean in sink/dishwasher

– Grinder: wipe over (as the machine).

– Reminder of coffee shelf life: Beans 7 days, Ground 1 hour

– Bean hopper: clean with water and clean cloth. Ensure it is DRY before replacing beans.

– Most of the accessories can be placed in the dishwasher (milk jugs, 7g scoops) but please do not place the thermometers in the dishwasher as they will become damaged. Rinse in warm, soapy water in the sink.