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What’s the difference between an EAU DE TOILETTE and AN EAU DE PARFUM for men? PART 1

The Editor Cherrie Wilson
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What’s the difference between an EAU DE TOILETTE and AN EAU DE PARFUM for men? PART 1

Eau de toilette and eau de parfum may sound similar, but they’re entirely different. Thankfully, it’s easy to remember what makes each unique. Essentially, an eau de toilette is lighter and wispier than an eau de parfum, which tends to be more concentrated, and is thus stronger in aroma. The two vary in intensity, with eau de parfum containing a higher strength and concentration of fragrance. Because the fragrance profile of an eau de toilette is lighter, this is what most people turn to for daily use. The product has more essential oils and a lower alcohol content, making it suitable for daily use.

That said, for some people, an eau de toilette doesn’t have as strong a staying power on the skin as an eau de parfum, but of course, this all depends on the structure of the fragrance itself as well as the wearer. In contrast, an eau de parfum may be overpowering and only fit for a special occasion. Some companies offer the same scent in both an eau de toilette and an eau de parfum version—in this case, it’s likely that the fragrance is exactly the same, but the concentrations in each differ.

HOW SHOULD I STORE MY COLOGNE?
Don’t ignore the “store in a cool, dry place” on the bottle of your colognes—they’re written on there for a good reason. Many people store their fragrances in their bathroom, but because your bathroom tends to be a warm, moist environment, it’s not the best choice of storage when it comes to your fragrance. Your cologne is best stored in its original box, standing upright, and in a cool environment such as your nightstand, inside your closet or tucked inside your dresser drawer. Also, avoid putting your fragrance in the refrigerator—while this may prove to be beneficial for your hydrogel sheet mask, your fridge can oxidize the cologne or degrade the formula.

HOW LONG DOES A BOTTLE OF COLOGNE LAST?
The standard shelf life of a bottle of cologne varies, but it’s typically three to five years. Still, you should always check the label of your product to confirm. Because fragrance isn’t like food in the sense of having an expiration date, in some cases it may be appropriate to continue using it past the five-year mark. Formulas with heavier base notes tend to be longer-lasting, while oil-based fragrances as well as those with citrus notes tend to have a shorter shelf life. In either case, if your product smells sour, appears oxidized, or boasts an acidic or metallic scent, this may be a sign that too much oxygen entered your bottle, and it may be time to toss it.

New creek crossing for flood-affected community

The Editor Cherrie Wilson
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New creek crossing for flood-affected community

The small community of White Patch is one step closer to being reconnected to the rest of Bribie Island for good after the Council awarded a tender for the concrete deck that will form the base of a new bridge over Wrights Creek.

Mayor Peter Flannery said it comes after the previous crossing was a causeway that was swept away during the devastating floods of February 2022, leaving residents cut off from the rest of Moreton Bay.

“The people of White Patch have been through enough uncertainty since February 2022, so I’m glad Council can get on with building a bridge that will improve the flood immunity and resilience of the crossing,” he said.

“White Patch was the first community I visited during the floods to see how we could help them and the resilience and patience they showed was incredible considering the circumstances. “Council and the SES transported supplies into the isolated community by boat, while we got to work constructing a temporary causeway which was up and running within 96 hours of the original structure being swept away.

“That temporary solution has served the community well, but this new bridge will be a more permanent structure that will stand the test of time and provide more certainty for the people of White Patch over the long-term.

“This project is thanks to the Australian and Queensland Governments’ Disaster Recovery Funding Arrangements which has fully funded the project in response to last year’s floods.

“Council is currently working with the State and Federal Government’s to finalise approval applications for the construction of the bridge, with the aim to complete it by June 2024.” Pumicestone MP Ali King said it was great to see recovery works continue on White Patch Esplanade Bridge and Road Construction project.

“The Queensland Reconstruction Authority (QRA) has committed an amazing $8.9 million for the White Patch Esplanade Bridge and Road Construction works through the Disaster Recovery Funding Arrangements,” she said.

“Both the Queensland Government and the Federal Government are committed to helping Moreton Bay residents get back on their feet as quickly as possible, and thanks to the Council who’ve done amazing work to support the people of White Patch since the floods last year.

“It shows that no community is too big or small when it comes to disaster recovery support. I can’t wait to see the works finally completed for White Patch residents who’ve already been through so much.” Councillor Brooke Savige said she was pleased to see all three levels of government working together to provide a solution for White Patch residents.

“Procuring the precast concrete bridge deck units ahead of the construction was a vital step to ensure the build is as smooth as possible, so Council can get on with the job of delivering a new bridge for the people of White Patch,” she said.

“We have already received $2.4 million of the total funding from the QRA to keep this project ticking along, which we are incredibly grateful for.”

“This is also a win for the environment, because a bridge will allow the creek to flow more steadily than the previous causeway.

Fishing Report – May 19, 2023

Bruce Gibson
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Fishing Report – May 19, 2023

Winter fishing is just around the corner, here at Bribie. The change of seasons is obvious to us all, with average temperatures dropping by about 6°C over the past fortnight.

Water clarity is fair but not great, considering we’ve had precious little rain of late (although light showers are being predicted as this report goes to print). The daytime SW winds have been stirring up the waters of the Passage a little more than usual for May, which is usually the least windy month of the year in the SouthEast. Water temperature has dropped too. Interestingly, the windy weather around May 8th caused water temperature to plummet about 3°C, which coincided with a noticeable drop in fish catches being reported. Thank goodness it was only for a day or two!

Flounder has been the big winner this month. From the shore, south of the bridge, up the Passage on both sides – just about any sandbank is holding flounder. Sizes have been big enough, too, with plate-sized flounders common. Nori caught a big one using prawn bait, and Ian’s crew caught one each! They anchored up around the Turner’s Camp sand bank. It’s a great spot for land-based fishing, too – with lots of room during low tide. Paul caught his flounder a little further north; he’s a squid fan and never uses anything else. Jake’s flounder also took squid at the entrance to Ningi Creek, but Ben caught a great specimen all the way out at the South cardinal!

Flounder are a comical-looking fish and it’d be easy to underestimate them, but they are ambush hunters like flathead and will chase a good grub-lure or a bit of bait. Using a flathead rig and fishing the same sandflats that hold flathead will probably get you a few nice flounder as well, during the colder months.

A lot of flounder get thrown back, because people don’t know what to do with them. They’re not hard to clean and can be cooked whole, and the larger ones are easy to fillet. A bit of butter, a squeeze of lemon, some crumbs if you like and in the pan for just a few minutes on each side – tah dah!!

Fishing the same sandbanks, will nab just as many flathead, or even more. Flathead have been keeping the flounder company, especially sand and bar-tailed, but also some impressive duskies. A lot of the flathead have been caught on hard-bodied lures, some on soft plastics. Ben’s best flathead, from the sandbanks at Buckley’s Hole, chased a hard-bodied fishshaped lure. Nori used a winter whiting for bait and Paul’s tally of 7 total (3 kept) were all taken with squid, which he said, “really hammered ‘em out there!”. Fishability Qld brought in three, all 5ocm+. Their bait was baby blue pilchards, which generally hold firmer than the bigger ones.

Brendan says that they were fishing for 6 hours off a sand bank near White Patch and had nothing, “just about given up” – then at the turn of low tide – “it was on!”. Using an oily-coloured soft plastic (fish-shaped again), casting over where the water was rippling in and winding back over the sandbank – “Whack! A flathead took it!”. All 9 flathead, between 40-52cm in size (and a just-legal bream) were caught in the last twenty minutes of fishing. It was not just a case of what you know, but where you know; Brendan wouldn’t reveal exactly where they were.

There are some bigger bream being caught. Alicia had a 32cm bream and Bob’s was 27cm, both caught on peeled prawns, on a windy day up in Ningi Creek. Bream numbers are usually on the increase at this time of year, in the creek mouths, Pacific Harbour and along the Bribie side of the Passage. A couple of women put their rental houseboat on a mooring just south of Pacific Harbour, because of the windy weather. They had a great time there – lots of bream!

Big bream will be a bit cannier, and not always easy to tempt – try using mullet strips; leaving a few scales on often attracts the bigger bream. Of course, there’s the ever-popular chicken fillet, great bait for the kids to use.

Crabbing is still worth trying, although it’s past the end of the traditional season. Armani and family kept ten big, rusty mudcrabs out of a total thirty in six pots, well up past Mission Point. Dakota was goggle-eyed, telling me about his dad pulling one out of a crab-hole in the bank – it was a jenny, but good fun anyway. Johnny had pots at Lime Pocket and near Pacific Harbour. The mudcrabs from Lime Pocket were all huge jennies but with no eggs. He did keep plenty of sandcrabs though, from both spots.

The Bribie Islander Gloss Magazine May 19, 2023 Issue 191

The Editor Cherrie Wilson
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The Bribie Islander Gloss Magazine May 19, 2023 Issue 191

Issue 191 OUT NOW. Get all your community news and information. Bribie Islands only community gloss magazine NOW EVERY TWO WEEKS! – Articles on boating, camping, fishing, life, drama, travel destinations, sports, and what to see and do on Bribie Island. Covering charities, organizations, places, children’s activities, arts and crafts, tourist destinations, heritage parks, technology, science, music, gardening, and much more.

Download latest digital edition here.

Reasons why humans need consistent brain stimulation

The Editor Cherrie Wilson
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Reasons why humans need consistent brain stimulation

HUMANS CANNOT BE FULLY HAPPY WITHOUT HAVING A CERTAIN LEVEL OF MENTAL STIMULATION. SOME PEOPLE USE DRUGS; OTHERS USE ALCOHOL, MEDITATION, AND OTHER PRACTICES TO STIMULATE THEIR BRAINS. THE THING IS, HOWEVER, THAT THESE METHODS OF BRAIN STIMULATION CAN HAVE DEVASTATING EFFECTS ON OUR MENTAL AND PHYSICAL HEALTH AS A WHOLE. SOME EXAMPLES OF THE NEGATIVE EFFECTS OF THESE STIMULANTS ARE ADDICTION, HALLUCINATIONS, OR EVEN SUICIDE IDEATION, AMONG MANY OTHER POSSIBILITIES. HERE ARE SOME REASONS WHY HUMANS NEED THAT CONSISTENT BRAIN STIMULATION:

IMPROVED MEMORY
The human brain requires consistent stimulation to function properly. Without constant stimulation, our memories will slowly deteriorate. The parts of your brain that are responsible for imagination, concentration, and focus will slowly decay over time as a result of not having enough stimulation.

INCREASED INTELLIGENCE AND COGNITIVE SKILLS
One of the major functions of the human brain is to give us access to information that we would otherwise not be able to obtain on our own. It is called insight. Insight is knowing what your brain tells you without thinking about it consciously. It is essential for many professions like doctors, lawyers, scientists, and military personnel. When you stimulate your brain with consistent external stimuli, you can bring new insights to anything you are working on.

BETTER DECISIONMAKING ABILITIES
The main cause of depression is the lack of mental stimulation. We all like to think that we have some control over our lives and can make the right choices when faced with any situation. The truth is, however, that most of the time, someone else is making the decisions for us.

INCREASED SECURITY
When it comes to selfdefence, our brains are programmed to recognize danger when faced with a challenge that requires quick thinking. It is called the “fight or flight” response. When we are faced with potential threats, it’s the job of our brain to detect what the best course of action would be.

IMPROVED ATTENTION SPAN
The more you stimulate your brain, the better you will be able to pay attention. In the modern age of technology, we are all so heavily dependent on our devices and social media sites that we often find ourselves constantly distracted from what’s happening in real life.

INCREASED AWARENESS AND INDEPENDENCE
With the ability to explore things on your own, life as we know it evolved in the way it has. Major developments such as the wheel, agriculture, and language have all been revolutionary technologies that came about when our brains were fully stimulated. When you stimulate your brain, your awareness and independence levels also improve. You will feel freer to explore new possibilities and develop new ideas.

IMPROVED MOOD
One of the greatest benefits of brain stimulation is that it improves your mood in a very direct way. Many people struggle with depression or anxiety regularly; this can often be traced back to being disconnected from their instincts which often tell them how they should feel at any moment. When we are not connected to our natural impulses, it can often lead to massive depression and anxiety. When you stimulate your brain, you can release natural chemicals into your body that can help you feel better by making you happier, more focused, and more productive.

IMPROVED LEARNING ABILITIES
Most have heard at least once that learning something new can be difficult and impossible without proper mental stimulation. It is true, but most don’t know that the brain can learn many things just through repetition or repeating something over and over again.

CONCLUSION
It’s very clear that humans need a certain level of brain stimulation to feel happy and make good decisions. Without it, we risk losing our independence, our ability to retain information, and many other very important things.

Chicken Enchilada Cake

The Editor Cherrie Wilson
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Chicken Enchilada Cake

INGREDIENTS – 4 SERVES*
• 567 g Mission Wraps 8 Pack
• 450 g jar enchilada or salsa sauce
• 2 cups leftover shredded roast chicken
• 150 g mozzarella cheese, grated.
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

METHOD
• Preheat oven to 180°C.
• Line a 20cm cake tin with baking paper.
• Onto the base lay a tortilla.
• Simply layer in this order: tortilla, salsa, chicken, cheese.
• Continue the layering until all ingredients are used.
• End with a tortilla, spread over salsa and sprinkle with last bit of cheese.
• Bake until the cheese is completely melted, and the sauce is bubbling, about 30 minutes.
• Remove from oven, rest for 10 minutes then slice (and slice into wedges as you would a ‘cake’) sprinkle some chopped coriander to serve.

TOP TIPS
Optional: This recipe lends itself beautifully to successful Veggie Smuggling. Sprinkle chopped shallots, capsicums and corn with the chicken and served garnished with fresh coriander

Winelander – May 5, 2023

The Editor Cherrie Wilson
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Winelander – May 5, 2023

With the Italian night coming to The Bribie Island Golf Club in June the wine on arrival will most certainly be a Prosecco and almost certainly be one from Italy. At the moment the rise and exposure of Prosecco in Australia reminds me of the 1970’s and 1980’s when pretty well every Australian sparkling wine was labelled Champagne and it took legal action from the French winemakers of Champagne in conjunction with the European Union to stop the use of the term Champagne, failure to do so would result in Australia being stopped from exporting wines to countries within the Union which included our huge market in the United Kingdom. The reason was twofold, firstly Champagne is a district in France and even wines produced a stone’s throw outside this district cannot use the label Champagne even if they use the same grape varieties. Whilst not only were we outside the area but we used any grape variety we could lay our hands on as long as it sparkled, also Champagne is made within the bottle you finish up buying whereas most of our sparkling wine in those days was made by the adding of carbon dioxide in much the same way as a fizzy soft drink.

The reason I mention this because at this moment the Italians are trying to stop Australian wineries from using the term Prosecco with the support of The European Union, however firstly there is no region in Italy called Prosecco which is actually a grape variety, having been renamed from its original name of Glera in 2009, however the wine is made with the regions of Veneto and Fruili Vernezia regions of North West Italy exclusively. The problem is as I see it is that any banning of this name would cause severe problems to the Australian wine industry as so many wineries have jumped on the band wagon producing a Prosecco sparkling wine, whether they are using the true grape variety is debatable and are just cashing in on the name. I do believe however that as the E.U. has to support its member countries, especially on trade, and every bottle of Australian Prosecco sold is one less Italian and that in due course the E.U will use its might and threaten some form of embargo on Australian wine if Australian wineries continue to use the term Prosecco.

Let’s have a look at what alternative white wine grape varieties are now moving into the market place and give a brief description, Sauvignon Blanc only became the successful wine it is by consumers looking for something different to Chardonnay and Riesling in the mid 1990’s. Instead of Prosecco try Freixenet Cordon Negro Brut Cava from Spain this wine is one of the world’s largest selling sparkling wines and is available in most liquor outlets.

Dry white wines

Pinot Grigio, Albarino, GrunerVetlinger, Muscadet, Gewurtztraminer, Vihno Verde, Fiano, Marsanne, Richer white Varieties Pinot Gris, Chenin Blanc, Viognier, Vermentino.

Red Wine

varieties Lighter styles Cinsault, Gamay, Lambrusco, Nebbiolo, Pinot Noir Medium Bodied Grenache, Carmenere, Cabernet Franc, Sangiovese, Merlot, Montepulciano, Zinfandel

Big reds

Tempranillo, Malbec, Mourvedre, Pinotage, Petit Syrah, Tannat Having said that several wines from Tuscany use the Sangiovese grape and can also be classed as big for example Brunello and Chianti Classico. Super Tuscan wines use non Italian varieties such as Cabernet Sauvignon, Merlot and Cabernet Franc.

Like in France where outstanding wines are submitted to a panel to be classified as Appellation Controlee which give consumers confidence when deciding which wine to buy, Italy have two grades of classification that is DOC and DOCG which is shown on the neck of the bottle by a paper strip, again wines carrying this paper strip should be amongst the best produced, however because Super Tuscan wines are made with ‘foreign grapes’ they can’t carry this label. Enjoy something different this week-end.

Cheers
Philip Arlidge

It amazes me that many of the sayings included in these articles go back hundreds of years here are couple.

George Herbert
penned this in 1651 Gaming women and wine While they laugh they make men pine.

In 1818 Lord Byron wrote
Let us have wine and women, mirth and laughter. Sermons and sodawater the day after!

From an anonymous author and no doubt one of many

Formerly I was rich, but three things made me bare. Dice, wine and love, by Winelander these I am destitute!

Get Your Mum A Massage For Mother’s Day

The Editor Cherrie Wilson
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Get Your Mum A Massage For Mother’s Day

The feeling of a massage also produces feelgood hormones, called endogenous opioids, that inhibit painful messages from travelling to the brain. These ‘painkiller’ opioids are the same type of drugs as morphine, but they are made within our own bodies. Massage can also result in the release of serotonin, the same chemical that provides us with that good feeling after exercise and can significantly affect pain modulation. Pretty amazing, right?

The Benefits of Massage:

1. Posture gradually improves as the muscles around the spine become more flexible and less tense.

2. Circulation is encouraged, which is good for muscle recovery and healing

3. Massage encourages deeper breathing, helping oxygen circulate encouraging healing and growth

4. Joint flexibility is increased and tension relieved

5. A calm mind is encouraged by massage along with a completely relaxed body.

6. A massage is claimed to boast alertness and improve attention.

7. The cortisol that is decreased by massage is said to boast your lymph flow and immune cells (though I think the massage I had by the sneezing, sniffing masseuse in Bali probably didn’t have such a benefit to my immune system)

8. The decrease in cortisol and increase in serotonin and dopamine provided by the massage may also reduce stress, anxiety and depression.

When we consider why massage can make us feel so good and alleviate pain, it becomes clear that the role of the far-reaching nervous system is key. There’s science behind the magic in those healing hands.

What’s The Difference Between Acrylic, Gel, & Shellac Nails?

The Editor Cherrie Wilson
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What’s The Difference Between Acrylic, Gel, & Shellac Nails?

Nowadays, many options are available when visiting a salon for a manicure, which makes it challenging to figure out where to begin! There is an option for everyone, whether you want something extra shiny, chip-free, incredibly durable, wild in design, or truly attention-grabbing in length. Because of this, you may have a lot of inquiries about gel, shellac, or acrylic nail extensions and what they all entail.

The choice of nail extension depends on your personal preference, occasion, and lifestyle. However, you must know the basics of these extensions and their differences to choose the one that will suit you and your lifestyle the best. In this article, we will cover all the information you need to make your decision. So, let’s get started!

WHAT ARE SHELLAC EXTENSIONS?
Shellac nails are quickly becoming popular due to their beautiful, natural finish. They are a nail polish and gel mixture and do not extend your nail but add durability and strength. Shellac is far less harmful to nails than conventional gels (or acrylics), and if you don’t want to make your nails longer, they’re an excellent choice. Shellac resembles a thick, glossy gel polish; its main advantage is lessening chipping.

WHAT ARE ACRYLIC EXTENSIONS?
Acrylic is a transparent mixture your nail technician creates that hardens when exposed to air (instead of UV lights). It forms a hard, thick nail topper, achieving the dramatic length many clients’ desire. It’s also an excellent base for art, as the length and space provided by the acrylic surface make a perfect canvas for your crazy creations! You could also add a gel topping to help the design last longer.

Besides, acrylic is ideal for nail biters because it protects your natural nails and makes it easier to break the habit. An acrylic manicure also lasts a long time and can be easily refilled to make it last even longer! Because acrylic is so versatile, you can have the nail size and shape of your dreams without waiting for your natural nails to grow. Acrylic is also the least expensive option in most salons.

WHAT ARE GEL EXTENSIONS?
Gel nails are the reason for the revolution of nail extension. For gel nails, your nails will first be shaped and polished to get the ideal surface for the gel to adhere to while removing any natural oils. After that, the fingertips are exposed to a UV light to cure the gel polish after you have selected it. This process transforms the conventional mani into a superhero version that is glossier, shinier, and more durable.

Gel manicures provide a durable base for subtle artistic designs that last a fair amount of time (at least 2 weeks, and possibly longer with some maintenance). Besides, they are anti-chip. It makes them ideal for those who perform more manual labour.

SO, WHICH ONE IS BETTER?
If you want strong and natural nails, shellac is an excellent option because it is gentle on your nails and leaves a beautiful natural finish. It is also the least damaging to your nails, so it will keep your nails from becoming weaker with each manicure.

However, gel and acrylic extensions are your best options for long nail extensions. The results of gel manicures and acrylic are similar but with some differences. The outcomes of gel and acrylic manicures are identical, but some differences exist.

They both help to lengthen short nails, strengthen them, and make your fingers appear longer. However, depending on your lifestyle, the occasion, and the length of time you require them to last, one may be a better option. Here are some advantages and disadvantages to assist with selecting which nail application to use.

WHAT’S THE DIFFERENCE BETWEEN ACRYLIC, GEL, & SHELLAC NAILS?
Pros of acrylic nails If your acrylic nails break, you can quickly repair them at home. When done correctly, they are highly durable and can last very long. Acrylic nail application is less expensive than gel nail application.

CONS OF ACRYLIC NAILS
They can cause damage to your nail bed, which can serve as a breeding ground for fungus and bacteria. If applied improperly, acrylics may appear less natural than gel nails.

Pregnant women are not advised to get acrylic extensions because the application process uses strong chemicals and fumes. Pros of gel manicures Gel nails could appear glossier and more natural than other types.

The curing process is quicker than acrylics.

Gel nail mixtures are safer and more environmentally friendly than acrylic nails because they don’t produce the same fumes.

CONS OF GEL MANICURES
They don’t last as long because they are less enduring than acrylic (even though they cost more) Most gel nails need UV light to cure.

Gel nails typically shatter and are challenging to repair when they break.

CONCLUSION
Now that you understand the fundamentals of acrylic, gel, and shellac nails and their benefits and drawbacks, you can select the best option. The decision on which is better is based on one’s needs, and one extension may be ideal for one situation but not at all suitable for another. As a result, you must make an informed decision.

The Bribie Islander Gloss Magazine May 5, 2023 Issue 190

The Editor Cherrie Wilson
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0
The Bribie Islander Gloss Magazine May 5, 2023 Issue 190

Issue 190 OUT NOW. Get all your community news and information. Bribie Islands only community gloss magazine NOW EVERY TWO WEEKS! – Articles on boating, camping, fishing, life, drama, travel destinations, sports, and what to see and do on Bribie Island. Covering charities, organizations, places, children’s activities, arts and crafts, tourist destinations, heritage parks, technology, science, music, gardening, and much more.

Download latest digital edition here.

Mexican Chicken Salad in Baked Tortilla Bowl

The Editor Cherrie Wilson
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Mexican Chicken Salad in Baked Tortilla Bowl

Healthy and filling, this salad bowl is full of fresh ingredients and flavours.
Even better when it’s served in a fun and easy-to-make edible tortilla bowl!

INGREDIENTS – 4 SERVES*

  • 500 g chicken tenderloin, sliced.
  • 2 tsp light extra virgin olive oil
  • 2 tbsp Community Co Taco Seasoning
  • 1 can of black beans, drained and rinsed (to remove excess salt)
  • 1 green capsicum, sliced.
  • 1 yellow capsicum, sliced.
  • 1 red capsicum, sliced.
  • 1 red onion, sliced.
  • 1 avocado, remove skin and seed.
  • 2 Roma tomatoes, diced.
  • 1 Jalapeno pepper finely chopped.
  • 1 bunch coriander, chopped (reserve a few sprigs for garnish)
  • 2 limes, each cut into 4 wedges.
  • 2 packet 250g Community Co Microwave Brown Rice
  • 4 large Community Co Whole Grain Tortillas

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

METHOD

  • Cook the brown rice according to the packet instructions.
  • Preheat the oven to 150°C, place each tortilla in a heatproof bowl, bake for 10-15min until it’s lightly toasted and holds its shape. Cool.
  • In a medium bowl mix the chicken and 1 tsp of oil and taco seasoning together, marinate for a few minutes.
  • Add capsicums and half of the sliced red onion to the marinated chicken.
  • Meanwhile, make the salsa and guacamole.
  • For the salsa, finely chop the other half of the red onion, mix together with jalapeno pepper, Roma tomatoes and coriander, season with salt and pepper.
  • In another bowl, mash the avocado with juice of half the lime and stir in 1/3 cup of the salsa. Season with salt and pepper.
  • Heat up the black beans in a pan over medium heat.
  • Preheat the BBQ or heat a pan with 1 tsp of oil over medium heat.
  • Grill or pan-fry the chicken, onion and capsicum until it’s cooked and slightly charred.
  • Divide ingredients evenly over brown rice bowls served with lime wedges and fresh coriander to garnish.

Veggie Stir-Fry with Oyster Sauce

The Editor Cherrie Wilson
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Veggie Stir-Fry with Oyster Sauce

INGREDIENTS 4 SERVES*
• 2 garlic cloves thinly sliced.
• 400 g IGA Fresh Stir-Fry
• 1/3 cup oyster sauce
• 1/3 cup roughly chopped coriander.
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed
METHOD
• Heat 1 tbsp sesame oil in a wok over high heat.
• Stir-fry the garlic for 30 seconds.
• Add the vegetables and stir-fry for 1 minute.
• Add ¼ cup water anwd stir-fry until the vegetables are bright green and almost tender, 2 minutes.
• Add the oyster sauce and fresh coriander and toss.
Serve immediately.

THE GREAT DECEPTION OF WORDS ON FOOD LABELS

The Editor Cherrie Wilson
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THE GREAT DECEPTION OF WORDS ON FOOD LABELS

There has been a deception of words and actions behind the words manufacturers and companies use to label many of their products, such as grass-fed, organic, and free-range. You probably see these words in many different products, including meat, eggs, dairy products, fresh fruits, and vegetables. Keep in mind that we are what we eat. The following is a breakdown of these healthy words that make you confident as you shop for whatever type of eating pattern you believe. What are the falsehoods behind these healthy words?

Free-Range Products

One example is meat. A dye is put into many types of beef because consumers would not buy beef if it were grey which is the natural colour of meat. Meat is not naturally red. The myth is the pinker the meat, the better, and the healthier the meat. Placing grey beef on the shelf without the red dye would not sell to consumers. Consumers are used to seeing this red or pink colour in beef.

If this dye is missing, the product looks strange and disagreeable. Some butchers who want to sell more healthy meats put just enough dye in their meats to make the beef attractive to you. It is nothing new for food producers to hide product ingredients with a blanket of misleading words.

Grass-Fed

It is common to find packages of beef that claim the cattle was Grass-Fed. You may think that this is the only thing the cattle ate during their lifetime. The animal is actually sent to the butchery where they remain for several days before slaughtering happens. During this time, the animal is fed grains to help fatten them. These grains are found to cause health problems in humans and their pets. Researchers find that grains increase risks for autoimmune diseases and other illnesses in humans and their pets. Grass-Fed cattle do not mean that the cattle were raised free to roam in pastures. Producers are not required to provide a full Grass-Fed diet to their cattle as stated on many labels. Grass-Fed on labels can mean that the animal started out on a grass diet but later was fed supplemental grain feed and finished out their life on this grain-based diet.

Truly Grass-Fed cattle, Are 100 per cent pasture-raised, free-to-roam cattle No feedlots.

Grazing spaces are footballsized and not confined and over-stuffed cattle pens where hormones and antibiotics routinely are given. There are significant health benefits to buying beef that labels 100 percent Grass-Fed, GrassFinished, Organic, and FreeRange beef. The benefits are as follows.

  • 20 percent lower calories
  • Higher levels of Omega-3 fatty acids
  • Higher is Conjugated Linoleic Acid, an essential cancer fighter, and halts excess body fat.
  • Higher levels of vitamins A and E

Q. Do you buy organic because your understanding is that organic is the healthiest food option?

Is your goal to eat healthier foods by buying products labelled organic, such as meats, fresh produce, dairy products, fruits, vegetables, whole grains, and leaner cuts of meat? Consider the Benefits of Paying a Bit More Money for Organic Food Products.

Researchers claim that food products from meats to fruit labelled organic are truly safer. Organic foods prove more nutritious because no pesticides and additives are added in the fields. They never harm the environment. Organic meats mean no antibiotics or steroids were administered to the animals. More consumers are slowly finding that organic means better health benefits. Because of the increased health benefits of organic food products, producers see a gradual and continual increase in more farmers jumping on the organic production bandwagon.

However, nutritional experts say that there is not enough evidence to tell consumers that buying organic is healthier, so it seems as though a bit of common sense is necessary. In that case, the following issues used in traditional growers and animal producers are as follows.

  • Animals like chickens and beef are raised in cramped pens and barns on traditional farms.
  • Producers traditionally use hormones on animals to make them grow fatter and more massive.

Pesticides Are Used On Crops.

Pesticides used on crops can transfer to humans causing hidden health issues. Organic farmers claiming no pesticides are used on their crops may have fields next to farmers who do use pesticides on their crops. If the organic farmer’s land sits near a traditional farm using pesticides, it undoubtedly cross-contaminates the organic field. Food products such as fruits sold out of season are not healthy to eat. Lectins develop within the fruit and are unhealthy for you. That fruit does not know that it is ripe and ready to eat. You can tell the difference when you bite into fruit in season and the same fruit out of season.

In Conclusion, We Are What We Eat

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