Arctic Zero: Ice Cream Without Guilt

• The founders of Arctic Zero saw the increasing number of children developing food allergies, and the increasing waistlines of Americans and wondered if there was a solution – They saw these problems manifest in there own lives with family members diagnosed with diabetes and having other weight related
health problems

– So they decided to develop a product that diabetics could enjoy and was still nutritionally sound — what better medium than ice cream! • In 2002, they developed Carbawhey, a protein-based soft serve ice cream that was diabetic friendly – As they sold Carbawhey at many yogurt shops throughout Southern California, the company received requests from consumers for a similar product that could be taken home and eaten

– As a result, in 2006, they started working on a pre-packaged pint and Arctic Zero was born • When developing Arctic Zero, they decided to address other health issues and produce a product that could be consumed by all – As opposed to Carbawhey, the company decided to develop an all natural (Splenda free) product that was also gluten free –They wanted it to be low calorie, low carb, fat free, and lactose intolerant friendly, all of which took a number of years to develop
• In 2009, Arctic Zero began to be sold through natural food, retail grocery and direct-to-consumer channels

• In Spring 2011, Arctic Zero released an 85 calorie premium chocolate dipped ice cream bar in 4 flavors

• Arctic Zero is currently sold online through Amazon as well as across 40 states through 1500+ grocery stores including Whole Foods, Sprouts, Henrys, Sunflower Markets, Bristol Farms, Publix, Safeway, Kroger/Ralphs, HEB,
Hy-vee, Food Lion and Winn-Dixie and expects to be in an additional 1,000 stores within the next several months

Overview

Copyright 2011 By Punch In International. All Rights Reserved

Disclosure

Panama offers free medical insurance for tourists

During the first thirty days of their stay, tourists will have emergency medical insurance

In 2011, Panama begins a new program; reinforcing tourists are a top priority for the country. All tourists as well as Panamanians living abroad will receive medical insurance with top level coverage in case of emergency during the first thirty days of their stay. 

This initiative, which is only offered by very few countries in the region, become official on January 17th for all visitors arriving in Panama through Tocumen International Airport.

The process for this health insurance is very simple. Once the person arrives at the airport in Panama City, they must go to the tourist information centers located in the area of immigration and they will be handed a brochure with all the necessary information, along with a user card. If the person requires medical attention, they will only need to present this card along with its passport at any health center.
The insurance policy will cover accidental death (up to $20,000 dollars), hospitalization and medical expenses for injuries due to accidents or in case of contracting a disease in Panama (up to $7,000 dollars), expenses for dental emergency (up to $ 2,000 dollars), administrative legal assistance by accident (up to $ 3,500), and lost or stolen documents, among others. The policy does not however cover incidents caused by negligence, those related to alcohol and drugs ", such as those caused by extreme sports.
"

Health insurance is an incentive for tourists visiting Panama as well as all other attractions of the country as a tourist destination. Those who take advantage of the health services in the country will see that Panama is an ideal place for medical tourism with highly trained physicians and hospitals , said Minister of Tourism of Panama and Director of the ATP, Solomon Shamah.
The insurance company, Assicurazioni Generali, will be responsible for issuing the insurance policy, and their contract is valid with the country for the next two years. Read phonetically

Dictionary – View detailed dictionary

Disclosure

Copyright 2011 By Punch In International. All Rights Reserved

Rouge Tomate Offers Something Different. Something Healthy. Something Delicious . . . Something NEW!

Rouge Tomate Opening Date: October 28, 2008 Owner: Emmanuel Verstraeten Director of Operations:Peter Esmond Executive Chef:Jeremy Bearman Culinary Nutritionist:Natalia Hancock, R.D. Executive Pastry Chef:James Distefano Sommelier:Pascaline Lepeltier Cuisine:Contemporary American, With a Bow to Health Address:10 East 60th Street (between Madison Avenue and Fifth Avenue) New York, NY 10022 Phone:646.237.8977 Hours of Operation: Lunch: 12:00 p.m. – 3:00 p.m. Dinner: 5:30 p.m. – 10:30 p.m., Monday-Saturday Special Events:: Chris Crocco 646-237-8963 American Express, Discover, MasterCard, Visa, Diners Club N, R & W trains to Fifth Avenue; 4, 5 & 6 to 59th Street www.rougetomatenyc.com reservations@rougetomate.com www.rougetomatenyc.com

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Rouge Tomate Restaurant is going through a big evolution—as a collaboration between the new Director of Operations, Peter Esmond and Executive Chef, Jeremy Bearman, the restaurant will now offer a much more diverse and exciting dinner menu featuring a flexible 4 course a la carte format. 

The new dinner menu encourages a diversity of tasting opportunities in a manner consistent with genuine nutrition.  One new section of the menu highlights seasonal toasts, crudos and other shareable items. The remainder of the menu features more substantial dishes that celebrate seasonal ingredients (so not an overall shift to small plates).

Dishes showcasing quality seasonal vegetables, meats, sustainable seafoods and whole grains will focus more completely on the primary ingredient.  When these different plates are taken together, the guest receives a meal ripe with nutritional complexity, applying the same culinary philosophy that Rouge Tomate has always been known for.

In celebration of its two-year anniversary, Rouge Tomate also has added a 5-course tasting menu crafted around specialty ingredients that is 100% nutritionally balanced.

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Rouge Tomate (in the former premises of New York’s fabled Copa Cabana) offers a casually elegant dining experience, with a 15-seat curved walnut and oak bar serving fresh juices and hand-crafted cocktails using house-made ginger ale, lemon-lime, and other sodas, tonics and mixers. A wide selection of wines and spirits, including bottles from top organic and biodynamic producers, rounds out the beverage program. Under the direction of sommelier Pascaline Lepeltier, one of France’s most acclaimed sommeliers, Rouge Tomate offers a carefully selected global wine list.and a generous selection of dessert wines, organic tea and coffee and after-dinner liquors.

Let’s not neglect some of New York’s most inventive (and potent) cocktails, as well as the best margarita imaginable, infused with fresh figs.Guests can relax and dine while seated on custom-made leather chairs and sofas in neutral shades of cream and tan, in two cantilevered booths suspended over the dining room below or four semi-private booths, or café chairs and tables while overlooking a floor-to-ceiling “wood tower,” wall-mounted oak trellis and photographic art installations by Norwegian artist Per Fronth. The essence of the Rouge Tomate lifestyle is further enhanced in the serene spirit and atmosphere of the space. Bentel & Bentel created a soothing urban retreat, integrating elements from the outside environment including water, light wood, natural materials colorful foliage to strengthen the connection to nature. The restaurant’s dramatic design includes a natural color palette, back-lit oak wood walls, walnut hard-wood floors and an open kitchen designed according to the Golden Ratio, which symbolizes perfect harmony in architecture.

Dedicated to proactively addressing social and environmental issues, from the design of the restaurant to the development of the menu and.a member of the Green Restaurant Association, Rouge Tomate reduces its carbon imprint by choosing ecological materials made from recycled or recyclable elements; using Forest Stewardship Council (FSC) certified wood for floor and furniture whenever possible; using energy-efficient equipment such as ovens, refrigerators and lighting systems; giving preference to local and seasonal products; buying meats and poultry from farmers who feed animals with local plants; and selecting some wines by viticulturists who follow organic and biodynamic principles.

Signature dishes from executive chef Jeremy Bearman’s new menu include Seasonal Toasts referencing Bruchetta, delightful bites of such combinations as Heirloom Eggplant Caponata,La Quercia Prosciutto and Golden Raisin; Local Corn Avocado,  Maine Crab and Cilantro; Market Squash, Ratatouille, Sheep’s Milk Ricotta and Thyme; Sweet Onion and Fennel, Portuguese Sardine and Lemon  and Jersey Tomato, Buratta Cheese, Basil and Sea Salt. All lovely.

Raw seafood like Boston Mackerel Crudo (Fingerling / Guindilla Pepper / Beldi Olive / Saffron Rouille); Hawaiian Walu Ceviche (Avocado / Yuzu / Jicama / White Soy); and Diver Scallop Carpaccio with American Sturgeon Caviar / Poppy Seed / Lemon Oil /and Chive are impeccable.

Sharable choices offer Market Oysters in Concord Grape Mignonette with Apple and Crispy Ginger; Chickpea Hummus companioned by Sweet Pepper, House-Cured Olive and Flatbread Crisp and a robust Churutabis Farms Guinea Hen Terrine accompanied by Burnt Honey-Fig Compote, Foie Gras,  House-made Pickle and Sourdough Toast. There is a noteworthy Chilled Sweet Corn Soup garnished by Jalapeño  and Maine Lobster melange you must sample.

Entrees stars feature a terrific Wild Striped Bass Puttanesca with Fennel and  Market Peppers ; Grimaud Farms Duck in Moroccan Spices with Heirloom Eggplant Mint  and Beldi Olive that is truly unique; a moist Local Berkshire Pork Loin with Red Cabbage pink banana squash, Greenmarket Pear and Ginger and our favorite, Whole Brook Trout a la Plancha with Dandelion, Cauliflower,  Pine-nuts,  Capers,  Raisins and (yes really) Concord Grapes.

We especially loved two Spanish wines:  A bracing 2007 Rioja, Olivier Riviere, “Ganko” practicing organic $49 and a strikingly elegant 2007 Bierzo, Descendientes de José Palacios, "Petalos" biodynamic $55 .

To end the meal, executive pastry chef James Distefano executes seasonally inspired desserts with skillful combinations of textures, flavors and savory-sweet balances:

Honey Crisp Apple Spiced Cake with  Horchata Ice Cream,  Ancho Chile and Coffee
and Warm Blueberry Clafouti /with Cape Gooseberries / Buttermilk-Lemon Ice Cream
Sweet Grass Dairy Camembert  and  Black Mission Fig are light, while the Molten Chocolate Cake / Banana / Malt / Peanut  and Vanilla Milk Sherbet  is a worthwhile killer. Assorted cookies are lovely. And what other NY restaurant has a registered dietician on staff! Rouge Tomate is a delight from start to finish and one of New York’s most original restaurants.

Disclosure

Copyright 2010 By Punchin International. All Rights Reserved.

ROUGE TOMATE’S POPULAR MOCKTAILS WILL NOW BE AVAILABLE TO ORDER

The Juice to Go Series Will Continue Through the Summer

Rouge Tomate, which was voted the Best Juice Bar in 2009 by New York magazine, will launch a Juice To Go series through the summer, beginning Friday, May 28^th in time for Memorial Day Weekend.  As a celebration of summer, there will be a 2-for-1 offer on Friday, May 28^th and Saturday, May 29^th.  One of the greenest restaurants in Manhattan, Rouge Tomate will be using 100% biodegradable cups for the transportation of their signature combinations.  All of the non-alcoholic “Mocktails” currently listed on the bar menu will be available as a “to go” option for $8.00 each and can be ordered from the host or directly at the bar. 

Rouge Tomate’s juice menu is managed by beverage director, Pascaline Lepeltier who works in conjunction with Natalia Hancock, Rouge Tomate’s culinary nutritionist to create the spectacular, yet healthy concoctions.  The menu currently features drinks such as the Cucumber Cooler made from cucumber, lemon dill and seltzer.  Also featured is the Amber Palmer with a hint of jasmine complimenting the green tea, rosemary-grapefruit juice, mint and seltzer.  A staple on Rouge Tomate’s menu is the Green Tornado which features a green juice made from tarragon, spinach, basil, butter lettuce along with mint and lemon juice.  Other seasonal options are the Rouge Tomate Lemonade, the Velvet Sienna and the Red Tornado (as featured last month on a Dr. Oz. Show segment).  

“During the summer everyone wants to be outside, specifically in Rouge Tomate’s backyard, Central Park. We wanted to offer our guests a way to enjoy their favorite juices while taking in some sun around Manhattan,” said Peter Esmond, Director of Operations at Rouge Tomate.  “Our beverages are amazingly refreshing, full of nutritional benefits and we use only local and seasonal ingredients to match the celebration of summer. We are very excited to officially launch the juice to go series.” 

Rouge Tomate New York

Rouge Tomate is located at 10 East 60th Street (between Madison Avenue and Fifth Avenue), and is open Monday through Saturday. For reservations call 646.237.8977 or visit www.rougetomatenyc.com.

Opening Date: October 28, 2008
Executive Chef:Jeremy Bearman
Executive Pastry Chef:James Distefano
Sommelier:Pascaline Lepeltier
Cuisine:Contemporary American, With a Bow to Health
Address:10 East 60th Street
(between Madison Avenue
and Fifth Avenue)
New York, NY 10022
Phone: 646.237.8977 646.237.8977
Hours of Operation:
Lunch: 12:00 p.m. – 4:00 p.m. (3 Course Business Lunch $29)
Dinner: 5:30 p.m. – 10:30 p.m., (3 Course Pre-Theater, 5:30-6:30 PM, $45)
Monday-Saturday
American Express, Discover,
MasterCard, Visa, Diners Club
N, R & W trains to Fifth Avenue;
4, 5 & 6 to 59th Street
www.rougetomatenyc.com
reservations@rougetomate.com

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Award Winning Cuisine With a Healthy Twist

Review By Nancy Walman

 

Rouge Tomate was envisioned and founded by Emmanuel Verstraeten, who opened the first property in Brussels in 2001. Based on the resounding success of the original location, Rouge Tomate New York opened in a landmark building the heart of Manhattan in the former premises of New York’s fabled Copa Cabana.,

Rouge Tomate offers a casually elegant dining experience, with a curved walnut and oak bar serving fresh juices and hand-crafted cocktails using house-made ginger ale, lemon-lime, and other sodas, tonics and mixers.

Under the direction of the amazing, Pascaline Lepeltier, one of France’s most acclaimed sommeliers, Rouge Tomate offers a carefully selected global wine list of domestic and international bins, including  wines from New York estates. Rouge Tomate’s wine list offers several biodynamic and sustainable wines. We adored the R. Lopez de Herdia Reserva 2000(practicing organic). 75% Tempranillo, with a classic blend of 15% Garnacha (Grenache), and 10% Manzuela and Graciano, It was  amazingly elegant and complex with subtle hints of berries and an enchanting smoky finish. At $48 the half bottle, it is certainly one of the city’s best wine values: http://www.lopezdeheredia.com/ Brought in by Polaner: http://www.polanerselections.com

A fine selection of wines are poured by the glass,  and there is an outstanding selection of half bottles, all fairly priced. A generous selection of dessert wines, organic tea and coffee, after-dinner liquors and cocktails are also available. Let’s not neglect some of New York’s most inventive cocktails.

The essence of the Rouge Tomate ethos is further reflected in the serene spirit and atmosphere of the space. Award-winning architectural firm Bentel & Bentel has created a soothing urban retreat, integrating elements from the outside environment including water, light wood, natural materials and colorful foliage to strengthen the connection to nature. The restaurant’s dramatic interior includes an open kitchen, designed according to the Golden Ratio, a natural color palette, a back-lit oak wood wall, walnut hard-wood floors and photographic art installations by Norwegian artist Per Fronth.Guests can relax and dine while seated on custom-made leather
chairs in neutral shades of cream and tan.

Signature dishes from executive chef Jeremy Bearman’s appetizer menu includes luscious Local Asparagus Panzanella and Farm Egg with Wild Mushroom, Frisee, Sherry Vinegar and Sourdough and White Gazpacho “Ajo Blanco” (a special). A velvety melange of Cucumber, Grapes, Almond and Garlic,, gently garnished with a crunch of Croutons, and the best example of this typical Spanish summer soup we have tasted in the States. Other options include  a superlative Hawaiian inspired Tombo Tuna Poke with Sugar Snap Peas, Jicama, Watermelon  and Radish in a haunting Soy- Sesame dressing and sparkling Market Oysters capped with Pineapple Mignonette, Crispy Ginger and fresh Mint. This was preceded by a light amuse bouche and accompanied by terrific bread and house-made dip.

Entrees proffer  Moroccan Spiced Lamb Loin a la Plancha with Carrot-Saffron Purée, Black Kabuli Chickpea, Fresh Garbanzo, Sauce Vierge, Local Amish Chicken
Baby Violet Artichoke, Fingerling Potato, Dandelion, Banyuls Vinegar and Whole Brook Trout a la Plancha Sweet Onion Remoulade, Asparagus, Caramelized Pearl Onion, Pickled Ramp Vinaigrette

To end the meal, executive pastry chef James Distefano executes seasonally inspired desserts with skillful combinations of textures, flavors and savory-sweet balances:

Spring Carrot Cake, Cream Cheese, Walnuts, Vanilla Milk Sherbet was lovely and
Local Cow’s Milk Cheese, with Kumquat-green-olive Marmalade and Rosemary Bread was outstanding as were Assorted cookies and a dense mango sorbet. Service is welcoming and a $45 pre-theater dinner is a real bargain.

The Remarkable Tombo Tuna Poke (Above) 

Rouge Tomate recently received its first star from the Michelin Guide; its cocktail program was also named the “Best Juice Bar” on the coveted 2009 Best of New York list in New York Magazine.

Our first visit, about a year ago, demonstrated the potential a first rate cast of talented professionals could bring to New York City. Now, Rouge Tomate could hardly be described as undiscovered, but it certainly ranks as one of New York’s top upmarket restaurant choices and a personal favorite.

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Wine Dinners:  Next Stop Sonoma County!

On May 11th, the  Wine Dinner series continues with a focus on the esteemed and innovative Dashe Cellars of Sonoma County. The four-course dinner and wine tasting will be hosted by the world’s leading authority on the Dashe Cellars: noted winemaker Mike Dashe. 

Sign up to enjoy a great meal, taste some exceptional wines, learn some interesting new things and have a terrific time.  

To be part of this tasting adventure, just call the restaurant at (646) 237-8977 and reserve a seat.  The event begins with a 6:30pm wine reception followed by a  7:30pm seated dinner.  Seats are $95 per person plus tax and gratuity.

 

ZeroWater® Rated Number ONE by Punch In International

Technorati Tags: health,water,purification,alternative,home products,products

Enjoy Alternative Action, Our New Health Section

 

ZeroWater® Empowers the Public to Abandon the Bottle for Tap

New Home Technology Beats FDA Standards for Purified Bottled Water

We’ve tried the others. No Contest

Zero is Numero Uno

The revolutionary ion exchange filter by Zero Technologies, LLC is the only gravity fed filtration system that meets the FDA standard for purified bottled water*. For the first time ever, by filtering tap water through the ZeroWater® system, users can confidently replace bottled water with water that meets a higher standard than any other gravity fed water they are currently drinking. This new technology far surpasses current gravity feed technology of the leaders in this market, removing virtually all measureable TDS in drinking water.

The pristine taste of ZeroWater® is the result of a patented, 5-stage ion-exchange filtration system made up of an array of five technologies that reduce dissolved solids to a guaranteed level of ZERO parts per million (ppm). In a market where most filtration products rely almost completely on carbon alone, ZeroWater® expands water treatment possibilities by adding materials that are recognized by the EPA to treat substances in water that carbon can’t handle. It’s this combination of materials that makes ZeroWater® so effective.

The company is so confident in its guarantee that the filtered water will measure ZERO that it provides an independently manufactured total dissolved solids (TDS) meter so people can test water for themselves.

When using the TDS meter, users should first test the level of dissolved solids in their tap water. The TDS reading of tap water across the country can range from 25 to 700 ppm or more. Some bottled water can have a ppm over 300. After filtering the water through the ZeroWater® system, the TDS reading is taken again and will measure 000!

By testing and tasting various water alternatives, people are empowered to experience the ZeroWater® difference. Water in its natural state, will always read 000 – for example, rain water collected towards the end of a storm, after the water has cleansed the atmosphere, will read very low TDS, if not 000. The same result will occur if you were able to test fresh fallen snow or snow at the top of a mountain cap.

SPA MONTAGE ANNOUNCES NEW WELLNESS RETREATS IN MARCH & APRIL

Welcome Spring With The Pre-Natal Gift of Giving Life Retreat March 21-24
or The Art of Living Raw Retreat April 18-20

Spa Montage at Laguna Beach

Spa Montage is offering new extraordinary wellness retreats designed to enhance personal wellbeing. Join Dana Sara of White Lotus Yoga at Cho’s Academy for The Pre-Natal Gift of Giving Life Retreat March 21-24 or let natural wellness educator Susie Sondag help you embrace raw foods and rejuvenate your lifestyle with the Art of Living Raw Retreat April 18-20.
WHAT:
Help further your personal wellness journey by immersing yourself in a three-or four-day retreat complete with oceanfront accommodations; Select a one-day experience; Or indulge in the lecture or workshop of your choice.
WHY:
Find better balance by preparing to welcome a new child or by enhancing your own natural rejuvenation process
HOW:
Select your preferred Spa Montage experience; for more information and to reserve, please call 949-715-6010.