img-01Regardless of why you want to drink more detox drinks, is it to flush your body of lurking toxins or staying clear of sugary drinks, you will find tremendous benefits with satisfying flavors with fresh fruits and veg to satisfy your needs. Why some food and vegetable types are more useful and beneficial than others is what we would like to explain to you here. Cucumber and watermelon are in the same category regarding it benefits, with watermelon the more powerful of the two. It helps a body flushing toxins due to the presence of an organic compound called citrulline. This is an active amino acid that rids kidneys and liver from ammonia.

Although ammonia is predominantly, in external form, it is also a by-product, which comes from protein buildup inside a body, and this is damaging to cells. Cucumber contain citrulline as well, but not quite as much as watermelon. Lime and lemon in a detox drink regulate and stimulate digestive track and excellent for gas, heartburn and constipation. It thins the bile and stimulate bile production and it automatically flows more freely.

A detox drink containing mint leaves adds that delicious refreshing flavor, but besides the flavor, does it aid in digestion and improve flow of bile from livers, then to the gallbladder as well as following through to the small intestine and breaking down dietary fat. Mint is also incredibly beneficial in relaxing cramped and tensed stomachmuscles. Avocado aids in production of antioxidant called glutathione, which is great for your liver.

Using grapefruit in your detox drink flushes your liver from carcinogens and pesticides. Beets in a detox drink does not work on specific organs, as it is beneficial for many parts of your body, although it also helps in liver detoxification. Leafy greens and cruciferous veggies including spinach, bok choy, lettuce, cabbage, cauliflower, Brussel sprouts, and broccoli are veg you would find in many detox drink as it neutralizes pesticides, chemicals, and metals.


When you talk about fusion cuisine many of us probably need a quick introduction or explanation. For example, historically food has been regional simply due to the impossibility to move it from one part of the world to another whist fresh and edible. Refrigeration, freight, and travel in modern day however enables us to enjoy food types from exotic locations. Now you might still ask exactly what is described as fusion food. Chefs around the world for example the Western World used dried spices and herbs therefore have it never been classified as fusion.

Regardless of where the spice comes from in an English Ginger loaf is remains a classic English loaf, however when you add Lebanese Pomegranate molasses to it, it is not a classic English loaf anymore but a fusion version. Therefore is the believe that when you take an ingredient from a different part of the world other than your own country, it becomes fusion. Therefore is the strong believe that without fusion we would have incredibly boring and tasteless food while when adding fusion it is an enriched and stimulating taste.

Some chefs or people would say it is a complete combination of two cuisines that leaves you with fusion cuisine, but in fact can a single product in a complete meal of a different cuisine change that cuisine into fusion cuisine. Asian fusion for example is one of the incredibly popular culinary delights. Asian American cuisine for example is the combination of Asian food and American tradition and cuisine. However, it is not the only cuisine that tantalizes taste buds around the world. When you look at it closer, it has been in existence for many years, it simply was not named as a specific cuisine. This happened through immigration, invasion, trading, and cultures adapted food according to personal taste or out of necessity and fusion is formed.

img-04There is a fine line between banqueting and catering and it is an often misunderstood concept. For example, we recently did the banquet for mobil casino at a local hotel. Most hotels see conferences, dinner dances, wedding reception, and banquets as in integral part of their revenue and not only their rooms and accommodations. There are many types of foodservices involved in the banqueting trade from industrial caterers, institutional caterers, outside caterers as well as banqueting houses. A typical banquet varies in size from ten people and up to huge affairs for more than a thousand people.

A banquet could be a business function, social event, family celebrations and more while the meals could be breakfast, lunch or dinner. Dishes in a banquet could range from six and seven course meals or only canapes, for example at cocktail parties. The diversity around banquets is an individual approach and the main difference between a banquet and catering is simply the location and food served. Although you can also use a caterer to serve you a la Carte menus, which you would expect at a banquet. Banquets are generally held in fancy locations and hotels with a range of menus, which could involve various cuisines and full vegetarian options. During a banquet would you expect flowers, candles, linen napkins and fancy silver ware, dinner plate, mints, coffee, etc.

Looking at catering you could get simple meals, snacks or even full meals depending on the catering company, however many banqueting houses use individual catering companies to do the banqueting catering for them. Some banquets would be inside a hotel for example and when the hotel chef overseeing or even when he does not, use a catering company to do the banquet. It is a close collaboration of the same industry, which actually goes hand in hand although you would dial a catering company when you want a couple of snack platters and not a banqueting house.