Readers on reducing children's sugary snacks

Public Health England has warned parents that children's snacking habits need to change, with many of them eating three unhealthy snacks and drinks every day. In an attempt to prevent children from developing poor health and becoming obese, parents have been advised to be more strict with their eating habits.

We asked you to share your tips on how you are trying to manage your children's snack intake. Here's what some Guardian readers said.

'Try not to offer kids sugar as a treat': Maria Karanika-Murray, 42, Nottingham
We have fruit, veg or cheese as an after school snack. It's a good time and opportunity to offer something healthy or introduce new foods to my son because he's hungry and distracted when walking back home with friends. Kids also learn to view sugar as a treat – we teach them that. I try not to offer sugar as a treat and expect that the grandparents will respect that. We might as well teach them to get excited with fruit!

Kids tend to eat only as much as they need to. I noticed early on that if my son is not hungry he will not ask for treats or may even refuse pudding. That's a good habit that we often unlearn as we grow up. Eating well and enough is more important than finishing your plate. Perhaps the question is not how to limit the snacks our kids eat but rather how to teach them to understand and like good food. That means variety, regularity, and good habits for the whole family.

'They get only one snack but they get to choose': Amber, Germany
We get the kids to pick their own snacks by reading the labels and being aware of e-numbers and glucose fructose syrup. Our rule is that they get one and that's it. They choose which one they want and have an agency of sorts. We all know exactly how successful prohibition is ...

'Don't take young children into supermarkets!': Madeleine Westall, 61, Isle of Man and Scotland
Don't take young children into supermarkets! Don't buy what you don't want them to eat and try and stick to your rules – no crisps means no crisps even at Christmas, and don't eat what you don't allow your kids to eat!

I would say that setting good examples when children are young will yield rewards in the long run, but be prepared for a dip in their teens when they eat all sorts of crap. I think we should bring back school health professionals to help parents of primary-school-age children, as well as get dental professionals into schools to give talks.

'The main rule is not having the same snack two days in a row': Neil Welsh, Hampshire
We keep a list of snacks that the kids can have on the fridge. They can have two snacks per day from the list as stepping stones between breakfast, lunch and dinner (but not within one hour of a meal). The main rule is that they are not allowed to have the same snack two days in a row which helps keep their snacks varied. Once a snack is gone it gets crossed off the list until it is replenished at the next shop.

'We try and have only one time of the day when sugary snacks are allowed': Gary M, 29, Yorkshire
Outside of special occasions (like birthday parties etc.) we typically have one time of day where sugary snacks are allowed: immediately after dinner. After doing this for years now, our little one doesn't seem to ask for extra sugary snacks or drinks outside of this time, and because it's so tightly integrated into our schedule she rarely gets upset when she's told that she needs to wait until after dinner if she does ask (often when in a supermarket or shop where these treats are on display).

Try and stick to a schedule. We're all creatures of habit and like any routine it'll take time to adjust to. But once you're there, you'll be surprised how quickly your little one starts to keep you in check! Lastly, you should try to demonstrate the behaviours you want to see in your children. It's no use telling them they can't have a packet of crisps or some chocolate, if you yourself are indulging.

For The City That Never Sleeps

It is the city of dreams, it is also the city that never sleeps. Mumbai and its vivid night life has caught the fancy of many night owls. The ever-lit skyline, the lilting streets and the roaring sea, Mumbai is a sight in itself, especially during the night. Going strong till the wee hours of the night, Mumbai gets its fuel from the multiple food joints that feed the crowd at every hour and every corner of the city. Be it the midnight hunger pangs, or just late night cravings, these 7 midnight snacking joints in Mumbai come to your rescue through the night!

1. Amar Juice Centre, Vile Parle

Open till 2-3 a.m. in the morning, Amar Juice Centre has carved its own niche in the city for its lip-smacking pav bhaji, masala pav and tawa pulav. Its frothy and heavy milkshakes, sandwiches and the South Indian delicacies like the Vada and Neer Dosa are also worth every bit of your penny.

2. Zaffran

Craving for some Murg Shorba, Raan, and Gosht Seekh Kabab in the middle of the night? While some would go back to bed curbing their cravings for the following day, those near CST, Malad and Andheri flock Zaffran, a renowned restaurant for its authentic Mughal fare. Open till 4 a.m. in the morning, Zaffran is the perfect outing for those who are willing to sit and indulge in a good round of meal packed with an extensive variety of meat and vegetarian Mughal specialties. Zaffran also has some of best prawns and fish preparations in its menu.

3.Bademiya

The Colaba eatery is a hot favourite across school students, youngsters and corporate professionals. Famous for its sumptuous and filling rolls, baida rotis, tikkas and kebabs,the eatery also offers seafood starters like Fish Tikka, Prawn Tikka and Pomfret Tandoori. You must try their Paneer Bhurji Roll, Bhuna Chicken and Chicken Reshmi Tikka. Bademiya is open till 4 a.m. in the morning.

4.Haji Ali Juice Centre

Looking for something light? Haji Ali Juice Centre is the place for you. Offering an extensive range of desserts and light bites like Kesar Pista Ice Cream, Casatta, Kaju Milkshake, Pineapple and Grape Juice, Haji Ali Centre gives you more than one reason to come back to the modest eatery.

5. Ice n Rolls

Another favourite youth haunt, Ice n Rolls' amazing selection of sandwiches, pizza, rolls and shakes has made it a favourite amongst youngsters who don't think twice to throng this place with a not so heavy purse. Open till 1:30 a.m, must-tries include Kit Kat Shake, Penne Arrabiata, Cheese Grill Sandwich, Paneer Schezwan Roll, Brownie, and Mushroom Tikka Roll is a must try at Ice n Rolls.

6.Sigdi

Be it Mughlai, Chinese or an indulgent feast of North Indian delicacy, Sigdi has it all to appease those growling hunger pangs at 3 a.m. Known for its range of rolls - Paneer Tikka Roll, Chicken Tikka Roll, Prawn Roll or Mutton Bhuna Roll, Sigdi is bound to impress. Don't miss out on their heavenly delights such as Butter Chicken, Paneer Schezwan, Rumali Roti,Reshmi Tikka Roll, Chicken Lollipop, among others.

7. Bachelorr

Enjoying the view at Marine Drive with good company, what more could you wish for? How about some sitaphal ice cream or litchi watermelon fusion ice cream or a Litch jamun exotica, or a heavenly Kiwi plum fusion juice? Bachelorr is for those hunting for something new and exciting, and the good news is its open till 1:30 a.m. This is the perfect place to satisfy late night sweet cravings.

Make Way for Kefir, The Fermented Milk

Reams have been written about the goodness of fermented foods and their benefits for human health. What makes these items 'good for you' is the presence of gut-friendly bacteria that befriends the gut microbiome in a way that it facilitates rock-solid digestion and an enhanced immune system. "Fermented foods are highly nutritious and easier to digest owing to the presence of the beneficial micro-organisms that are involved in the fermentation process," notes Shilpa Arora, ND, a renowned Health Practitioner, Nutritionist and certified Macrobiotic Health Coach.

"The biochemical process of fermentation in foods encourages the growth of friendly bacteria that help maintain a healthy gut," as mentioned in Dorsling Kindersley's Healing Foods.

Indian culinary space is abundant with a range of fermented food items; what are items like buttermilk, yogurt, dal and rice batters, pickles, idlis, dosas and appams, if not the product of fermentation? Light on the stomach and great for hair, skin and overall nourishment of the body, fermented foods can easily be a part of your daily diet without any fuss or added effort. In the world of miso and kombucha, it will be grossly unfair to not talk about an ingredient that deserves a spotlight in its own right - kefir.

What is Kefir?

For starters, kefir is nothing but fermented milk. Some may link it to a type of yogurt drink with a distinct flavour. Kefir is a product of fermentation, of course. It is created by culturing fresh milk with kefir grains which are nothing but live colonies of yeast and bacteria. The fermented, probiotic drink comes loaded with potassium, calcium, protein and a bevy of other micronutrients.

What is it Good For?

Digestion

Kefir is excellent in breaking down lactose, a boon for people suffering from lactose intolerance. It is therefore great for checking digestive issues, bloating and gastric troubles.

Immunity

Kefir comes enriched with a fibre called kefiran, which helps check the inflammatory response in the body and boosts immunity. "Regular consumption may increase the activity of the body's natural killer cells and T-helper cells that help kickstart the immune response," as noted in Dorsling Kindersley's Healing Foods.

Reams have been written about the goodness of fermented foods and their benefits for human health. What makes these items 'good for you' is the presence of gut-friendly bacteria that befriends the gut microbiome in a way that it facilitates rock-solid digestion and an enhanced immune system. "Fermented foods are highly nutritious and easier to digest owing to the presence of the beneficial micro-organisms that are involved in the fermentation process," notes Shilpa Arora, ND, a renowned Health Practitioner, Nutritionist and certified Macrobiotic Health Coach.

"The biochemical process of fermentation in foods encourages the growth of friendly bacteria that help maintain a healthy gut," as mentioned in Dorsling Kindersley's Healing Foods.

Indian culinary space is abundant with a range of fermented food items; what are items like buttermilk, yogurt, dal and rice batters, pickles, idlis, dosas and appams, if not the product of fermentation? Light on the stomach and great for hair, skin and overall nourishment of the body, fermented foods can easily be a part of your daily diet without any fuss or added effort. In the world of miso and kombucha, it will be grossly unfair to not talk about an ingredient that deserves a spotlight in its own right - kefir.

Kefir- fermented milk

What is Kefir?

For starters, kefir is nothing but fermented milk. Some may link it to a type of yogurt drink with a distinct flavour. Kefir is a product of fermentation, of course. It is created by culturing fresh milk with kefir grains which are nothing but live colonies of yeast and bacteria. The fermented, probiotic drink comes loaded with potassium, calcium, protein and a bevy of other micronutrients.

What is it Good For?

Digestion

Kefir is excellent in breaking down lactose, a boon for people suffering from lactose intolerance. It is therefore great for checking digestive issues, bloating and gastric troubles.

Immunity

Kefir comes enriched with a fibre called kefiran, which helps check the inflammatory response in the body and boosts immunity. "Regular consumption may increase the activity of the body's natural killer cells and T-helper cells that help kickstart the immune response," as noted in Dorsling Kindersley's Healing Foods.

Anti-cancer

A host of studies published previously have linked kefir with slowing the growth of breast cancer cells. A recent study published in the journal Dairy Science suggests kefir to have benefits for cancer survivors.

Make it at Home

It is best advised to create kefir at home. Unpasteurized or pasteurized nonhomogenised milk would be your best bet. One tablespoon of kefir grains would suffice for close to 4 cups of milk. This can be kept in a cool, dry place for a day. Strain the milk and use existing kefir grains for the next batch. Kefir can be stored in the refrigerator for up to a week. It will continue fermenting on its own and achieve a thicker consistency over the days. The best deal about it is the fact that kefir milk can be used similar to regular milk to arrive at cheese, yogurt, spreads and other delectable food items. Its mild acidity also makes it a viable option to tenderise meat.

A chat with your medical practitioner or a certified nutritionist can offer a holistic entry into the world of kefir and other fermented foods and how best to include them in your regular diet to reap maximum health benefits.

Is it Safe to Consume Raw Eggs?

Eggs have some impressive health credentials. They are full of high-quality protein and are one of the few natural sources of B  and D Vitamins. The yolks are no longer shunned because of their cholesterol content. Macrobiotic Nutritionist Shilpa Arora clears the air by suggesting that most people can eat 1 or 2 eggs with their yolks per day without measurable changes in their blood cholesterol levels. In fact, as compared to egg white, the yolk contains more folate, Vitamin B12 and an important nutrient for the brain called choline. While eggs are very versatile and can be cooked in many ways, raw eggs are often used in dipping sauces, milkshakes, baking batters and even in cocktails. However, the consumption of raw eggs has been a long-standing controversy as they are considered to be unsanitary. Does this mean no cookie dough?

Raw Eggs Versus Cooked Eggs

Like in most of the foods, it has been seen that some nutrients may be diminished on cooking eggs due to the heat applied. On comparing the nutrient value of one large raw egg with one large hard-boiled egg, Department of Agriculture in the United States has found that raw eggs contain 36% more Vitamin D, 23% more choline, 20% more biotin and 10% more zinc. Although it has also been noted that some nutrients like protein become more digestible on cooking eggs - hence there's a constant tug of war between raw foodists and traditional cooks.

Raw eggs are common in salads dressings or are used to make sauces like the creamy mayonnaise, add depth to drinks like the famous Christmas Eggnog and some may like their eggs half cooked with a runny yolk. The quintessential egg white protein shakes, most athletes and gym enthusiasts swear by, have become quite a thing in the world of fitness. They can be easily blended with juices or milkshakes and egg whites are low in calories and fats making it an excellent post-workout drink that can help you build muscle mass, increase your strength and encourage weight loss.

Let's Weigh the Risks

The US Food and Drugs Administration strictly warns against the consumption of raw eggs as it may increase the risk of contracting salmonella and other food-borne illnesses. There is no evidence to prove that raw eggs cause salmonella but as a preventive measure it is often suggested to avoid them. Raw eggs can get easily contaminated (if the hens are not bred under hygienic conditions) with bacteria that can also infect us on consumption.

According to Bangalore-based Nutritionist Dr. Anju Sood, "If your eat raw eggs regularly you're putting yourself at  a higher risk of developing food poisoning or Salmonella. Not all eggs are created equal, nor do they have the same nutrition. Therefore, you may never know the level of contamination. The World Health Organisation clearly states that food should be cooked and stored at proper temperatures to ensure safety. Under-cooked food, especially animal products, are the biggest threat to your gut."

She also agrees that your body may not be able to absorb much of the egg's protein when consumed raw which is one of the most important nutrients it contains. More research points out that you may not be able to absorb the biotin from raw eggs as the whites contain avidin, a glycoprotein that bonds with the biotin and impairs its bio-availability to the body. Avidin gets inactivated on applying heat and cooking the eggs.

Delhi-based Dietitian Dr. Anshul Jai Bharat does not recommend consuming raw eggs too," In case of eggs, you don't know the exact source from where it is coming from and therefore, consuming them raw may lead to bacterial infection. As per most of the food safety authorities all over the world, your food should be cooked thoroughly to kill food poisoning bacteria which means at least at 75 degrees Celsius for the right amount of time."

While in some cases, you may be able to detect whether or not eggs are fit for consumption or if they are stale by inspecting them, in case of Salmonella or any bacterial infection your sense of sight and smell may not really be helpful. These bacteria are invisible to the naked eye.

Essentially you don't need to fear raw eggs and rule them out by any means but it is good to be cautious especially if you love chugging protein milkshakes or are having them few times a week. To beat the risk, make sure you procure high-quality eggs directly from a local and known farm.

Cooking Tips You Must Keep Handy

Mornings are not exactly the best part of the day for everyone. While some struggle to work up a quick breakfast, there are others who simply skip the first meal of the day and even forget to pay heed to packing lunch. When mornings are an absolute rush-rush affair and your lunch hour bears the brunt of it, we suggest that you work smarter, pre-prep and assemble a quick lunchbox in just no time. While breakfast is the most important meal of the day and should NEVER be skipped, experts put equal emphasis on lunchtime as well. If you have been skipping your afternoon meals or gobbling up just about anything, it is time to stop. We bring you brilliant tips, ingenious tricks and fuss-free recipes that will make the act of taking a lunchbox an exciting, joyous affair.

Quick tips:

- No time? No worries, simply scout your refrigerator for the leftovers from last night. Got some rajma-chawal? Perfect! Drop in some oil, mix the two, throw in some herbs or veggies and arrive at flavourful fried rice in no time.

- The easiest would be to work a box full of fruits or seasonal veggies into a quick salad.

- Soak legumes and beans overnight, toss together, add herbs and condiments. Pack.

- Sprouts can be your best bet. Light boil them, team with boiled eggs, lemon juice, salt and pepper.

- Sandwiches work the best - easy to put together, loaded with your favourite ingredients.

While these tips will come handy while you plan your lunchbox, what is sure to delight you are some of our choicest recipes created just to fit into your busy routine.

Lemon Rice
Recipe by Chef Niru Gupta

This classic recipe employs a host of ingredients to give it a flavourful twist. Done in under 30 minutes.

Aloo Bhaji
Recipe by Chef Naresh Kumar Jaypee Vasant Continental

Chunky potatoes are cooked with simple ingredients and done in just no time.

Mixed Bean Salad
Recipe by Chef Roopa Gulati

A fresh spin on salad - dried beans, capsicum and tomatoes dressed in sweet and sour flavours.

Grilled Cheese Sandwich
Recipe by Chef Niru Gupta

Easy, quick and yum, no wonder this recipe refuses to die down.

If you're not a fan of sweating it out in the kitchen, we suggest you work your way with the leftovers. Here is how you can smartly use leftover rotis and rice to quickly pack yourself some delicious lunch.

Using leftover rotis

There is a whole new world to explore, from roti tacos, rolls, wraps to other quick, flavourful bites.

Using leftover rice

If fried rice is the first thing that comes to your mind then move over the idea to explore other brilliant recipes that use leftover rice like never before.

8 Quick Remedies to Avoid Heartburn

Heartburn can be an extremely uncomfortable situation. At one moment, you are enjoying a delicious meal and in the next moment you are left to deal with a painful burning sensation in your chest.  Despite the name, it has actually nothing to do with the heart and is instead is a symptom of an acid reflux where some contents of the stomach are forced back up into the oesophagus leaving you with a burning feeling. Simply put, heartburn is experienced when the stomach acid flows back up into the oesophagus – the pipe that carries food from the mouth to the stomach and this causes an uncomfortable feeling around that region and in the lower chest.

Some common foods may stimulate increased stomach acid such as foods that are acidic in nature like meat, dairy products and some citrus fruits, foods that have a high sugar content and even common foods like onions, garlic and tomatoes may allow acid reflux into the oesophagus. If you have a weak gut or suffer from poor digestion, you may be vulnerable to acidity and heartburn. What can you do to avoid it? Here are seven quick things you can do to prevent heartburn.

1. Add probiotic to your diet: Macrobiotic Nutritionist Shilpa Arora suggests that you must add some form of probiotics to your diet like a bowl of yogurt or a glass of buttermilk. These contain lice enzymes that support your gut bacteria and keep you digestive system healthy.  In fact, you should even replace cream used in some dishes with yogurt.

2. Check for the Ph level of the food: In order to keep acidity and heartburn at bay, the pH level of the foods you consume regularly should be kept in mind. A pH below 7 implies that the particular food item is highly acidic.

3. Chew your food properly: Another quick tip for an acidic tummy is to eat foods that require more chewing and produce more saliva. Your saliva helps in neutralizing the acid that comes up from the stomach.

4. Drink ginger and Tulsi juice before your meals:  "Drinking this concoction ensures proper absorption of food. Ginger is known to absorb excess stomach acid and thus, helps in digestion. It speeds up the process by pushing the food through bowels and so prevents the formation of gas in the stomach," says Shilpa.

5. Add more raw foods to your diet: Fresh, raw fruits and vegetables give you enough fiber to help the food in your stomach pass through easily. Avoid eating fruits after your meal as they will digest faster than your food and can cause acidity. Also, you should never eat citrus fruits or foods that are acidic on an empty stomach and this can trigger acidity and heartburn. If your body is prone to acidity, fruits such as prunes and plums should be avoided as they are high in natural sugars.

6. Grill or broil your foods: Avoid frying your ingredients and instead grill or broil them. Fried food is the biggest cause of an acid reflux due to their high-fat content.

7. Sip some water with your meals: Water will help in flushing out the toxins from the oesophagus. Natural drinks like coconut water are especially good in summers to relieve acidity as they have a soothing effect on your stomach.

8. Walk around after your meal: Don't lie down or hit the sack right after finishing your meal. This could force the food back up triggering heartburn. There take a quick walk for about minutes after you eat to help your digestive processes kick-in.

Stick to these basic diet rules and you'll be able to enjoy every meal you're served.

How to Make The Most Amazing Burgers

And now I'm going to tell you the secret to making amazing hamburgers. Actually, there's not just a single secret, there's about five of them, and they're not really secret what with me publishing them on the internet and all. But that's fine. Let everyone in the world enjoy perfect hamburgers is my feeling.

Note that I'm not going to tell you what to put on your burger. That's so much a matter of personal taste that I wouldn't presume.

Plus, can you imagine if I said the best burger has, say, avocado, bacon, grilled onions and American cheese on it? I guarantee I'd be getting emails from people complaining that I didn't mention pineapple or chipotle mayonnaise or tapioca balls.

What I will tell you is how to cook a burger so that it comes out juicy, flavorful and succulent.

1. Start With the Best Ground Beef
The first step is buying ground beef with an 80/20 lean-to-fat ratio, that was ground freshly in the store that day. If you can get 100% ground beef chuck, so much the better. Here's more about how to buy the best ground beef for your burgers.

I should mention here that I have been known to make burgers with three parts ground beef chuck and one part ground pork. If you try this, you may wonder why nobody ever told you about this before, and, well, you're welcome.

2. Season Responsibly
The next thing you want to do is season your ground beef with Kosher salt and maybe one or two other ingredients, like freshly ground black pepper, or garlic powder, or Worcestershire sauce.

But don't go overboard. And the most important seasoning is the salt. Remember, if you're making your burgers with beef chuck, they're going to have a deep, meaty flavor that you actually want to be able to taste. Keep it simple.

3. Form the Patties GENTLY
Now here comes the big pitfall for most people.

When they go to form the patties, they pack them WAY too tightly. Usually, if you watch someone making a burger patty, it's like the Incredible Hulk is crushing a tank with his bare hands.

Let me assure you that these feats of strength, while awe-inspiring, will cause the cooked burgers to become hockey pucks. What you want to do instead is just very gently shape the seasoned meat into balls, and then very gently flatten those balls into patties that are about 3/4 of an inch to an inch thick. Imagine you're giving a baby a back rub and you should have the right amount of pressure.

4. Cook It in a Cast Iron Skillet
A lot of people assume that the best way to cook a burger is on the grill, but interestingly enough, the very best way is in a cast-iron skillet. When you cook a burger over a grill, the fat melts and drips uselessly onto the coals, which means your efforts to procure 80/20 ground beef will have been for naught. Then the hot coals more or less dry out the surface of the meat and you end up with a burger that, while OK, is far from amazing.

A cast iron skillet, on the other hand, keeps that fat right there where it can coat the burger and give it a luscious, meaty, fatty sheen, while also helping to produce a flavorful, almost crispy exterior. But again, most of that fat will end up in the pan. Keep a can in the kitchen and pour it there, and when the can is full just toss it in the trash. Or let the fat solidify in the pan, scrape it out and transfer it to the bin. But whatever you do, don't pour the liquid fat down the drain. Tell me you don't do that. Right?

Okay, so about the cast iron. It works so well, and the burgers cooked that way are so superior, that on nights when it's too hot to cook inside, I will get some charcoal going and plunk the cast iron skillet right down on the grill and cook my burgers in the skillet, on the grill. It works perfectly.

5. Cook The Burgers All The Way
This isn't really one of the secrets to making amazing burgers, but in the interests of food safety, I need to mention that it's a good idea to cook your burgers all the way through. I started out when it came to burgers as a pink-in-the-middle guy, but I really can't do that anymore, and I don't recommend you do either. But if you must, you should learn how to grind your own meat. If you're going to consume undercooked ground beef, you should at least know that it came from chunks of fresh beef chuck that you ground yourself moments earlier.

The Best Way to Store Lettuce to Keep it Fresh and Crisp

One of the keys to making a good salad is ensuring that your lettuce is fresh and crisp. Nothing makes for a disappointing salad like a plateful of limp, wilted greens.

There are two things salad greens need to stay crisp: moisture and air. You may have heard otherwise. Specifically, many people seem to think that the best way to keep lettuce crisp is to seal it up in a bag with all the air squeezed out.

I've even read some suggestions that involve inserting a straw into the bag to suck out every last molecule of air before sealing it shut.

Unfortunately, that advice is completely off base. Lettuce actually needs a good amount of air flow, in addition to a bit of moisture, in order to stay crisp. That's why restaurants store their lettuce in special perforated bins that allow for air circulation while it's held in the fridge.

(Removing the air does help prevent oxidation, which is what causes lettuce to turn brown, but has nothing to do with lettuce staying crisp. In any case, oxidation isn't something you should have to worry about as long as you buy fresh lettuce and use it within a few days.)

So here's the best way to keep your lettuce crisp at home:

Trim off the end of the stem and separate the leaves.

Fill up the sink (or a very large bowl) with cold water and submerge the leaves. Gently swish the leaves around in the water. Any grit will sink to the bottom of the sink. Remove the clean lettuce, or empty the bowl and repeat this step for especially dirty lettuce.

Now you're going to want to dry the lettuce. The best way to do this is in a salad spinner. But don't cram the leaves into the salad spinner. Cut the leaves in half (or smaller) so that you don't bruise them trying to squeeze them in.

Salad-spin until all the water has drained away. The leaves will still be slightly damp — that's what you want.

Now take the basket out of the salad spinner and cover the leaves with damp paper towels. Transfer the basket to the fridge. (You could use a large colander instead of the salad spinner basket.) You might want to set it on a plate or tray to catch any additional drainage, but don't use a bowl — remember, you want airflow.

Once the greens have chilled for about 30 minutes, they'll be crisp and ready to use. But you can store your lettuce in the fridge this way for 3 to 5 days. Rewet the paper towels if they dry out. Squeeze out excess water — they only need to be damp, not soaking.
Note that this technique is the exact opposite of the way mixed greens are sold. Mixed salad greens come either in a bag or in one of those plastic clamshell containers. Neither one of these storage methods allows for any airflow, which is why those types of greens turn limp so quickly after you buy them.

The good news is you can use the method described above for your loose greens, too. Yes, usually those mixed greens have already been washed, but remember, it's the residual moisture from washing and then draining the greens, along with the wet paper towel, that help keep them crisp and fresh, along with adequate airflow.

(Not to mention, bagged greens have been found to be the culprit in a number of outbreaks of food poisoning, so it's a good idea to wash them yourself anyway.)

With your greens fresh and crisp, you're ready to make a perfect green salad. Also, here are some tips for making a great vinaigrette.

Thistle launches meal kits to make nutritious baby food at home

Food delivery startup Thistle was never in the business of making meal kits, those boxes of pre-measured ingredients and recipes to help customers cook at home. The startup's married cofounders, Ashwin Cheriyan and Shiri Avnery, thought that prepared meals, ready-to-heat or raw and ready-to-eat, were a better fit for their busy customers. Meal kits, they said, felt like time consuming and frustrating cooking lessons when they tried them personally.

But the startup has made an exception and is launching Thistle Baby meal kits for busy parents who want to make nutritious foods for their babies and toddlers at home. Avnery said, "When I became a mom, I would buy things at the grocery and feel like they were not up to my quality standards all the time. Even a lot of the healthier options are over-processed, pureed, with a watery consistency. They also don't taste like real fruits or veggies. And you're left wondering how long this has been on the shelf and in what kind of conditions."

Thistle Baby was designed to give parents the health and taste benefits of homemade, organic and gluten-free baby food, as well as the feeling of pride that comes from making meals for their little ones. Cheriyan said, "We think this takes 80% of the hassle out of making the food at home. And because you steam, puree and add spices on your own, you start to really learn your baby's preferences, while instilling healthy eating habits as early as possible." Thistle specializes in plant-based ingredients. Its service has always been vegan and vegetarian-friendly, though they offer omnivore meals, too.

The Thistle Baby meal kit consists of vacuum-sealed bags of apportioned, organic ingredients, flash-frozen to preserve flavor. A parent would open up the pouch, and steam and puree it however they like, then add spices also provided in the meal kit at levels they or their kids like best. The company says its prices work out to $2 per toddler or infant meal. Before now, the startup was trialing its Thistle Baby service with an invitation-only group of subscribers. As of next week, Thistle Baby will become available to any customers who sign up for it.

The startup sees its main competition as baby foods sold in boxes, pouches, and jars by groceries. However, a few other e-commerce food businesses deliver kid-friendly meals or meal kits to families' doors, too. For example, Lily & Bella in Dallas delivers organic ingredients and recipes to make baby food at home; Los Angeles-based Caer offers low-sugar organic, prepared baby foods for delivery; and NurtureLife in Chicago offers ready-to-eat meals tailored to kids' developmental stage and food preferences.

According to a recent Nielsen survey, globally 14% of consumers are already buying groceries and household goods online and via mobile. A full 30% of customers said they would be willing to do so. It remains to be seen what portion of the massive baby foods and formula market may shift to e-commerce models like Thistle's. Nielsen estimates that market generates over $30 billion in annual sales today.

8 Fun Food Events Around DC This Weekend

Rum Fest: There's a local rum movement afoot, and the best place to taste it is District Distilling Co.‘s first-ever Rum Fest. The boozy party goes down this Thursday from 5 pm to 8 pm, featuring rums from local distilleries like Cotton & Reed—all to the tune of live Reggae music. Admission is free; beverages sold separately.

FeBREWary continues: This Thursday, continue the FeBREWary at North Bethesda spot, Owen's Ordinary. The restaurant will serve a four-course tasting menu paired with five RAR Brewing beers, including an oyster stout and a blood orange IPA for $50. Head brewer Randy Mills and co-founder Chris Brohawn will lead the way. Reservations can be made by phone 301-245-1226, and the dinner itself begins at 7pm.

Fondue party: Let your inner Liz Lemon come alive this Saturday at Via Umbria, which hosts  their second annual MELT fondue fest. Guests can enjoy five types of melty cheese, from Italian fonduta to racelette, all with beer and wine parings to match. The party begins at 7 pm, and advanced tickets can be purchased online for $35 (or $45 at the door).

Winter Cask Classic: Embrace the mild winter this Saturday with Denizen's Brewing Co.‘s Winter Cask Classic from noon until  6 pm. Guests can enjoy brews from the Silver Spring host alongside other local Maryland beers fro Jailbreak Brewing Company, Manor Hill Brewing, and more. The beer garden will offer a range of activities, including s'mores, lawn games like corn hole, and street hockey.

DC Distillers Festival: Go back to the roaring 20's at the DC Distillers Festival, hosted at the Longview Gallery on Saturday. The party features 60 types of craft spirits, live music and a burlesque show in the last session. Tickets are available for three windows, starting at noon and running until 10 pm, each priced separately (plus VIP options).

Ramen World 3: This Sunday, indulge in all things ramen with Mess Hall's Ramen World 3. Guests will have two hours to try unlimited offerings from some of DC's best ramen shops and restaurants, including Sushi Taro, Bantam King, Paper Horse, and more. Tickets are $70 for two sessions: noon to 2 pm, and 3 to 5 pm.

Ice Yards: While the weather is warming up, stay cool at The Yards third annual Ice Yards festival this Sunday (previously Saturday, changed due to rain). Wintery fun includes a sno-cone bar ,igloo pods, ice-related activities, and  live music from White Ford Bronco. For $10, adults 21 and over can enjoy one drink upon entry such as a Due South Lager or frozen hot chocolate, plus food items like tomato cucumber salad, chicken empanadas, Cuban sandwiches, and more. The fun begins at noon and lasts until 5pm.

Oscars Party: Celebrate the 89th Annual Academy Awards with Boqueria this Sunday. The Spanish restaurant throws a party featuring unlimited tapas and bottomless drinks such as sangria, beer, and wine ($49 per person).

Tables for Snooker and Bhutanese Food at Weekender Billiard

It's Saturday night and every snooker table is taken at the Bhutanese pool hall in Woodside, Queens. The players are all men, most with roots in the Land of the Thunder Dragon, the young ones lanky in faded rock tees and track pants, their elders slouching in bomber jackets and bright white kicks. They rack the red balls, watch and wait.

Pema Gyeltshen, from Mongar in eastern Bhutan, opened Weekender Billiard in the fall of 2014 with his cousin Lhendup Zangmo and her husband, Jamyang Tsultrim, a native of Tibet. The name on the awning is printed in English and Tibetan — not Dzongkha, Bhutan's national language, although they share the same script. (This may be because Tibetan immigrants in Queens outnumber Bhutanese, or because, as Mr. Gyeltshen explained, there is no word for "weekender" in Dzongkha.)

The chef, Norbu Gyeltshen (no relation), was born in Tibet and grew up in Bhutan. Pema Gyeltshen, too, can trace his ancestry to Tibet, centuries back. "We're all mixed up," he said. In a corner, portraits of the Dalai Lama and the astonishingly beautiful king and queen of Bhutan, flanked by their countries' flags, tilt over a huddle of glossy black tables.

Under their gaze, the waiter brings plates of ema datse, the Bhutanese daily meal. This is often described as soup, stew or curry, none of which seem to fit its texture here: fresh green chiles, split and still armed with seeds, under a sheen of mollifyingly mild cheese.

The ingredients might suggest some cross-cultural kinship with Tex-Mex chile con queso. But in ema datse the chiles are dominant, meaty strips meant to be appreciated as both vegetable and firestarter. At Weekender, they are Italian long hots, always a gamble, erratic in heat; some are merely sweet and fleshy, others a silent shriek.

They're simmered with butter and slices of white American cheese, a surprisingly successful stand-in for traditional Bhutanese farmer cheese made from curds, minus the tang. Other versions of the dish temper the heat with mushrooms, potatoes or hard, nearly fossilized beef, dried in-house for days — delicious, once you revive your animal within and break it with your teeth.

Momos (dumplings) are smaller than some of their Tibetan counterparts in the neighborhood, dainty pleated buns disclosing beef or cabbage and mozzarella. The latter are best eaten at once, before the cheese sets. All come with eze, a hot sauce powered by ema kam, dried red chiles that in Bhutan are laid on rooftops and hung from windows to drink up the sun. One night a woman at the next table pulled a giant Ziploc bag of them out of her purse.

Ema kam is the background thrum in jasha maroo, a soup red-orange like a late stage of sunset, with a lacy veil of fat on the surface and diced chicken and crushed garlic and ginger in its depths. And in kakgur, a soup with hunks of butternut squash broken down but still tasting bright, and cheese half vanished in the broth.

Bathup is the heartiest, a great bowl of soup heavy with hand-torn dough and defiance of winter. The first spoonful is plain-spoken, but stir in the pinch of spice at the center — thingay, Sichuan pepper — and the mouth goes numb.

It would not be a meal without Bhutanese red rice, grown at high elevations in the Paro Valley, earthy and fluffy, with a slight blush. You will want, too, chewy buckwheat noodles doused with hot oil to sear in the flavors of red chile and garlic chives. And Bhutanese black tea, which in its dry state is almost more twigs and bark than leaves. This is boiled for hours, then churned repeatedly with salt and a pat of butter. It tastes deep, like being privy to someone else's memory.

Vegan Ganache with Dark Chocolate Recipe

Make your own truffles, top a vegan cake or pour over vegan ice cream for a dairy-free dessert that is to die for. This vegan ganache recipe is only as good as the dark chocolate you choose, but once you've found a high-quality dairy-free chocolate, whip up this rich and flavorful batch of the best vegan ganache you've tasted since leaving dairy-laden desserts behind. This recipe uses coconut milk instead of the heavy cream used in traditional recipes. For best results, use a high-quality dairy-free chocolate.

What You'll Need
16 ounces good quality dark dairy-free chocolate, coarsely chopped
1 15-ounce can coconut milk (not lite varieties)
1/2 teaspoon vanilla

How to Make It
Place the coarsely chopped dark chocolate in a medium-sized bowl. Set aside.
In a small saucepan over medium-high heat, heat the coconut milk until bubbles just begin to appear around the edges and steam rises from the surface.
Pour the hot coconut milk over the chopped chocolate and let stand without stirring for 5 minutes. After 5 minutes, stir the chocolate-coconut milk mixture until glossy and smooth (this will take about 2 minutes of gentle stirring).
Add the vanilla extract and stir until incorporated. Use warm or slightly cooled.

Cooking Tips and Serving Ideas
This recipe is all you'll need to satisfy your chocolate cravings. Ganache is a flexible vegan chocolate sauce that can be used to make a variety of desserts with a few extra ingredients or to top an already amazing vegan dessert. In addition to being used to as a topping for cakes, donuts, and pies, here are two more simple ways to serve your vegan ganache:

Vegan Ice Cream Sundae: Don't leave your vegan ice cream lonely. Add some pizazz by topping it with this chocolate ganache. Add nuts, a few vegan brownie pieces, fresh fruit and you've got a hefty, yet healthy version of what will taste like a decadent sundae. Add a few more scoops and two sliced bananas and voila, a vegan banana split is born.

Chocolate Truffles Made with Vegan Ganache: To make your own vegan chocolate truffles, double the chocolate in this recipe. After preparing as directed above, let the ganache cool in the refrigerator until it's slightly soft, but firm enough to roll into balls. After you've formed your truffles, roll them on wax paper with coconut flakes, chopped nuts or sprinkle with cacao powder. Get creative and top them with vegan ginger chews or dried fruit such as cherries or raisins.