Friday, August 31, 2012

Our Yumologists are just as enthralled with the someecard trend as the rest of you are.
We thought these would be a delicious way to tickle your funny bone this Friday afternoon.
Enjoy and share amongst your friends!

In order to prepare for her very public appearance in a black-leather, skin-tight catsuit, actress Anne Hathaway adhered to a strict anti-inflammatory diet, emphasizing cooling foods to reduce bloating, headaches and other physical ailments that result from the literal swelling of the body from the inside.

Anti inflammatory diets are also designed to lower blood pressure, rid your body of excess water weight and increase your metabolism through clean eating.

Below are a list of anti-inflamatory diet must haves that Hathaway enjoyed both on and off the set of The Dark Knight Rises:


If you're interested in adopting an anti-inflammatory diet  be sure to avoid the following foods:


Stick to this diet and we guarantee Batman won't be able to keep his hands off you. Good luck!

Thursday, August 30, 2012

Many health and wellness studies focus on food's negative impact upon your cardiovascular system and metabolism, but what about food's effect on the cognitive abilities of your brain?

A recent study conducted by researchers at UCLA reflects that eating too much sugar can impair memory function and cause permanent brain damage. Lab rats were given a high fructose solution in place of water, a diet designed to mimic excessive soda consumption in human adults. Those rats were unable to navigate a maze they had previously mastered, forgetting escape routes and taking much longer to complete the course.  Rats who were given water and a nutritious diet were able to remember their routes and escape the maze much faster.

Metabolic syndrome (MetS) is the link between brain damage and the overconsumption of sugar. It is a very real disease that has gone overlooked due to a focus on dietary effects on cardiovascular health, diabetes and obesity, all of which are associated with MetS.

The average American consumes 40 pounds of high-fructose corn syrup every year, a liquid that is added to both foods and rinks, and is six-times sweeter than sugar. This statistic makes our country a high-risk region for MetS, and stands to affect the way our country performs both academically and physically.

The good news is there's still time to change your dietary habits. The symptoms of MetS are often associated with long-term consumption and have been shown to recede when intake is reduced. The higher the intake, the more likely the subject is to be symptomatic. The lower the intake the less likely subjects are to experience problems.

If we are what we eat then it's time for a food revolution in this country. Americans needs to make a conscious effort to reduce their sugar intake, decrease the amount of processed foods they eat and pay close attention to the ingredients in their foods.

Wednesday, August 29, 2012

Another great recipe for fall, our polenta with apple smoked sausage and grapes makes a fast and fabulous addition to every table.

Polenta is Italian corn meal. It is an excellent substitute for pasta, rice or potatoes when you're in the market for a lighter side item that won't weigh you down.

You can buy polenta pre-cooked in vacuum sealed logs, or you can go through the tedious 45 minute process of stirring and cooking polenta from scratch. Since we're constantly pressed for time, we recommend breaking down the log with a mixture of chicken stock and white wine for this recipe.

1 18oz log of pre-cooked polenta
1 cup of chicken stock
1 cup of dry white wine
1 cup of shredded gouda cheese
1 tbsp butter
Salt & pepper to taste
2 cups of halved grapes (we recommend a variety of green and red for presentation's sake)
4 apple smoked sausages sliced

  • Grill the sausages, slice and set them aside under low heat.
  • Add the polenta, chicken stock and white wine to a pan and allow the polenta to break down into a thinner consistency
  • Add the butter and gouda and stir until melted.
  • Add the salt and pepper until the polenta has enough flavor to your liking.
  • Remove the polenta from the heat and stir in the halved grapes and sausage.

Although it sounds fancy and intimidating, this recipe can be put together in a matter of minutes, and should be one of your secret weapons the next time unexpected dinner guests arrive.

Friends, Yumologists, Countrymen, lend me your beers!

Have you ever wanted to be a crucial part of American history? Have you longed for the opportunity to step up to the plate of patriotism and have your voice be heard? Well here's your chance!

Last week a pale ale pioneer whom we shall call "John L," submitted a Freedom of Information Act request for Obama's White House Honey Ale recipe. John L. requested that the brew's contents be made public so that the same summertime refreshment enjoyed by our Commander-in-Chief can be recreated and enjoyed by his fellow Americans.

White House Press Secretary, Jay Carney recently tweeted that he would approve the request once the petition had reached the 25,000 signatures necessary for fulfillment.

Here's where you come in...

Over 14,000 signatures are still needed, and anyone is allowed to sign the petition once. It's a simple process. Just copy/paste the link below into your browser, create a account and sign away.

Leave your mark on American history and take this opportunity to tell your grandchildren that you participated in an act of foodie freedom.


In the 1960s artist Andy Warhol took tins of Campbell's Soup and turned them into iconic, retro works of art. While there was an initial concern about profits gained by the artist though a violation of proprietary rights, the soup makers could not deny the popularity of their product gained through the art.

Today Campbell's Soup and Target have decided to pay homage to Andy Warhol's work by wrapping tomato soup tins in artwork based on Warhol's paintings.  Starting Sunday, September 2, 1.2 million Warhol cans, costing 75 cents each, will be sold in four different color schemes with various Warhol quotes printed on them.

Warhol was well-known for his somewhat morose commentary on life and its materialistic qualities. Below are a few of his more famous quotes that reflect his sentiments:

"In the future everyone will be famous for 15 minutes."

"Isn't life a series of images that change as they repeat themselves?"

"Making money is art and working is art and good business is the best art."

We think Andy Warhol would be thrilled to see that Target and Campbell's Soup are working, making money and practicing good business all with his art at the forefront of this new campaign.

Tuesday, August 28, 2012

What better way to celebrate our Yummy Mummy's birthday than with her favorite Apple Almond Spice Cake.  We admit we snuck in a few shortcuts with this recipe as a way to keep things simple and quick. But we think you'll agree the end results are so delicious you'd swear it was built from scratch!

1 box of spice cake mix
1 tub of white, vanilla icing
1 packet of Betty Crocker icing creations in Cinnamon Roll flavor
1 tin of apple pie filling
2 tbsp of brown sugar
1 tsp of ground cinnamon
1 tsp brandy
2 cups of toasted almond slices

  • Bake the spice cake as directed on the box. We used a round 12" bake pan and noticed that the top of our cake rose a little higher than the edges. You'll want to cut the top of your cake so that it is level and does not have any curvature.
  • When the cake has cooled mix the icing and the packet of Cinnamon Roll icing creations together and frost the cake sides and top.
  • Mix the apple pie filling, brown sugar, cinnamon and brandy together and add to the top and center of the cake.
  • Toast the almond slices in the oven at 350 for 10 minutes or until they begin to crisp up and brown.
  • When the almond slices have cooled sprinkle them around the sides and top edge of the cake.

This recipe is a great take-along for fall parties. Beautiful and delicious!
Our Yumologists have spent the last few days baking loaves of this cozy banana coffee cake for friends family and loved ones. Imagine waking up every morning with a hot cup of tea and warm, buttery slice of this!


2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup softened unsalted butter
2/3 cup of sugar
2 eggs
1 tsp vanilla extract
2 cups of mashed ripe bananas (approx. 3 bananas that have turned brown)
1/4 cup of skim milk
1/4 cup of strong coffee

Streusel Topping

1/2 cup all purpose flour
1 cup of packed brown sugar
1 tsp ground cumin
6 tbsp cold, unsalted butter

  • Preheat oven to 350
  • Combine all of the topping ingredients into a food processor and pulse until pea sized crumbs appear.
  • In one bowl combine the flour, baking soda, baking powder, nutmeg and salt.
  • In another bowl combine the butter and sugar and blend until smooth.
  • Add the eggs one at a time and beat. Add the bananas and vanilla extract and blend until smooth.
  • Slowly combine the banana mixture with the flour mixture. Alternate in one part banana mixture, then add the milk, add another part banana mixture, then add the coffee, add the final part of the banana mixture and blend until smooth.
  • Pour batter into a loaf pan and a large baking dish.
  • Top with the streusel crumbs and bake at 350 for 40 minutes.

Serve warm and buttered with a hot cup of tea and a snug blanket. Perfectly cozy  for an early fall morning.

Thursday, August 23, 2012

Can't get enough Yumology? Good news, Yumology can now be found on Pinterest, Tumblr and Instagram.  We're still keeping up with our Facebook and Twitter feeds as well, but we thought it best to make your day even more delicious through every flavor of social media.

Yumology's most recent post will always be featured on the front of our tumblr page.

Our Yumologists will be pinning their own articles and recipes here as well as collecting new ones from fellow foodie bloggers across the globe.
Search the name "Yumology" and you'll be sure to find our page. We don't have many photos uploaded yet, but we promise this page will be full of flavor soon.

Our Yumologists ask for your patience as we spend the next few weeks transferring old content over to these platforms, while keeping you up to date on the latest food news, products and recipes.

Thank you to our current followers on Blogger, Facebook, Twitter and Google. We hope you'll continue to follow us as we expand.

Have a delicious day!

Wednesday, August 22, 2012

Since joining Pinterest we've discovered a whole new world of food possibilites we never knew existed. There are so many talented Yumologists in the blogosphere, and thankfully they have decided to share their kitchen secrets with the public, making this world a more delicious place to live in.

Below we have listed a few fun, simple ideas to combat the summertime fruit doldrums. Take a look!

Roll damp grapes in watermelon flavored Jello mix, freeze and enjoy.

Stuff a white or dark chocolate chip into the center of a fresh raspberry.
Carve a hole into the top of a watermelon and pour 2 cups of tequila into it. Let it soak overnight. Slice the watermelon and dip the tip into margarita salt for a quick and portable margarita.
Slice an orange in half and remove the pulp from each side, leaving only the peel as a bowl. Mix the removed orange pulp with shaved ice or freeze with water to form sorbet and serve.
Mix together one bunch of bananas and 2 tbsp of cocoa powder. When the bananas become creamy freeze the mixture for 1-2 hours. Remove and serve as a low-calorie ice cream substitute. NOTE: You may need to add a splash of water to help things along initially.

These are just a few of our favorites from pinners across the globe. Remember you can now find Yumology on Pinterest if you search under "People" and then type in "Yumology." We hope you'll join us and pin some of our articles to the site as well.

Happy Pinning!

Bite Beauty lives up to its name with a new line of lipsticks made entirely from food grade ingredients. Bite lipsticks are free of the parabens, sulfates, synthetics and petrochemicals that so many other lipsticks use.

Instead Bite's Luminous Creme lipsticks contain pigments from resveratrol, an antioxidant and anti-aging agent found in red wine. Bite lipstick also contains organic shea butter, organic argan oil and a healthy dose of vitamins E and C.

We love this product and we hope you'll pucker up and take a proactive approach to food-based cosmetics.


Tuesday, August 21, 2012

A recent ESPN interview with Kansas City Royals' nutritionist, Mitzi Dulan, found that Dulan had encouraged Royals players to substitute unnatural, processed sweeteners with a healthy dose of honey.

"I encourage all my players to eat clean and know the ingredients they are putting in their body by avoiding artificial foods and sweeteners. That's why I love honey, it's a natural energy booster all by itself," said Dulan.

Honey provides 17g of carbs per tablespoon and helps maintain muscle. It is ideal for a quick energy fix when players are exhausted from a brutal schedule of practice, travel and back-to-back games.

A seasoned sports nutritionist, Dulan has joined the National Honey Board as a spokesperson, encouraging major league teams across the country to introduce honey rich, natural recipes to clubhouse menus as a healthy option for players. There are numerous recipes to pull from but one easy way to introduce honey into an athlete's diet is to add a few drops to any water bottle as a substitute for other sports drinks.

After introducing her players to the healing properties of honey and a diet of clean eating Dulan has seen them experience an improved recovery time from injuries and a greater level of energy.

We hope this healthy habit helps homerun percentages nationwide, but especially in the Bronx since we here at Yumology bleed Yankee blue. GO YANKS!

The makers of Honest Tea have taken it upon themselves to determine which of America's cities are the most honest. The beverage maker set up unmanned kiosks at a number of locations and asked patrons to deposit $1.00 for every beverage taken.

The following U.S. cities were discovered to be the most trustworthy based on the honor system payments:
Oakland, CA = 100% 
Salt Lake City, UT = 100% 
Boulder, CO = 99% 
San Francisco, CA = 97% 
Seaside Heights, NJ = 97%

The least trustworthy location was Atlantic Terminal, Brooklyn with just 61% of the drinks paid for.

On the upside, our Yumologists are glad to see that every location had over 50% of their beverages paid for.  Job well done to Honest Tea for expanding the impact of their brand and for revealing that on the whole our country is more honest than dishonest, which is inspirational in times of financial difficulty

Monday, August 20, 2012

A recent Gallup poll showed evidence that Americans, on the whole, prefer beer to wine. We've gone ahead and broken out the data here to give you a better idea of how this thirsty theory relates to certain groups:

55+ = WINE
55- = BEER


39% = BEER
35% = WINE
22% = LIQUOR

8 or more = 12%
1 to 7 = 52%
None = 34%

While there are certain health benefits associated with a glass of red wine per day, such as improved heart health, lower blood pressure, and preventative approaches to rheumatoid arthritis, it is important to note that the same beer consumption has recently shown to improve mental stability, prevent diabetes and reduce the risk for broken bones. Who knew the pint could be so powerful!

Bottoms up beer drinkers!

Thursday, August 16, 2012

Vitamin A deficiency is a huge problem in Africa. It accounts for over 600,000 deaths in children under the age of 5 per year. Uganda is an especially problematic region, which is why it was recently chosen as the location for a HarvestPlus study on the cross-pollination of Africa's white and yellow potatoes to create a vitamin A super-charged orange sweet potato.

Harvest Plus is fully funded by the Consultative Group for International Agricultural Research. From 2007-2009 Harvest Plus began planting and distributing the vitamin A rich sweet potatoes to over 10,000 local Ugandan farming families, 60% of whom chose to grow the crop.

The results from the newfound availability of the orange sweet potato have been astounding. Not only did the vitamin A rich potato grow at a more successful rate during drought conditions, but it has also increased vitamin A intake in the area's women and children who previously suffered from the deficiency.

It never ceases to amaze our Yumologists when scientific experimentation with food lends itself to a natural and readily sustainable cure to world health problems. The case of the African orange sweet potato is the most recent example of how one's crop, kitchen and pharmacy can often work in perfect harmony.

Wednesday, August 15, 2012

It's Shark Week on the Discovery Channel, a way for millions of Americans to cap off their summer beach holidays with frightening tales of shark attacks and ominous studies of predatory migrations.

As you sit in front of your television this week wondering how best to protect yourself from a possible shark attack, consider this, 70 million sharks are hunted and killed each year, and yet only 60-80 humans are attacked by sharks. And although sharks have been added to the Greenpeace list of no-kill species, these finned ferocities still land belly-up on many exotic menus the world over.

In Iceland and Greenland shark meat is served fermented (or rotten, to put it bluntly) and is known as Hakarl. Hakarl takes on a cheesy, ammonia taste that many say is acquired and difficult to stomach if you haven't acclimated your taste buds to the unique flavor.

In China shark meat is used in shark-fin soup. A gelatinous delicacy that also takes some getting used to if you're unfamiliar with it.

Here in the U.S. shark meat is typically served as Mako, a boneless steak resembling the texture and tastes of swordfish, and it is said to be quite delicious. The most popular ways to cook Mako is in steaks, as ceviche with fresh citrus flavors, or on kebabs.

As for the ethical question as to whether or not sharks should be eaten, we leave that decision up to you. After watching Shark Week we think it's safe to say "eat or be eaten" is a most appropriate anecdote for today's article.

Friday, August 10, 2012

As each year continues to bring a hotter and dryer summer, beverage industry giants such as the Dr. Pepper Snapple Group work to invent new ways to preserve natural water-based resources. The production of every Dr. Pepper Snapple Group beverage relies heavily upon a local water supply. Without this water supply the production lines could not function and some of America's favorite beverages would no longer exist.

The protection of natural watersheds is so important to the beverage industry business that the Dr. Pepper Snapple Group is currently investing $1.1 million to ensure that natural water resources near their Texas production facilities are preserved and remain undeveloped. 

While many other companies have come up with technological production based solutions to combat water scarcity and encourage greener practices, the solution requires a more external solution, much like the one Dr. Pepper and Snapple have been efforting.

Without water there is no product, and while the main concern of these companies may be their bottom line, the international lack of water is a global problem that will inevitably affect everyone's health, as well as company profits. The sooner the support of large, billion-dollar companies is received, the sooner we can begin to combat the problem.

Monday, August 6, 2012

The days are starting to get a little shorter and the heat is beginning to subside, but on those sweltering late summer afternoons why not revitalize your spirit and your mouth with a classic soda fountain float.

Below are some of our favorite combinations. We love the traditional root beer and vanilla, but with the array of products to choose from today, who could resists mixing things up a bit.

THE CREAMSICLE:  Orange Soda and Vanilla Ice Cream

THE DR. CHOCO:  Dr. Pepper and Chocolate Ice Cream

THE STRAWBERRY BLAST:  Strawberry Soda and Strawberry Ice Cream

THE SOPHISTICATE:  Ginger Ale and Rum Raisin Ice Cream

THE MINTY CITRUS:  Sprite and Mint Chocolate Chip Ice Cream

THE CLASSIC TWIST: Root Beer and Butterscotch Ice Cream

Friday, August 3, 2012

If you find yourself anywhere in or around the city of Wichita, KS this weekend, do your taste buds a favor and watch the USA tally up another gold medal from a barstool at Heroes Sports Bar & Grill.

Heroes is a local favorite in Wichita, boasting traditional bar fare with additional flavor, but it's their latest menu item that's turning heads. Heroes owner, Ryan Gates, has partnered with world renown chocolatier Beth Tully, of Cocoa Dolce, to unite the unexpected pairing of sports bar and chocolaterie, and deliver unto the world Sweet Pepper Chocolate Covered Bacon.

While the initial idea of thick cut, salty, smoky bacon being dipped in rare artisan chocolate and dusted with fleur de sel may take you aback, we highly recommend you tear down those walls, put on your grown-up pants and dive in head first. You'll be pleasantly surprised when you do.

Imagine being able to satisfy your afternoon salty and sweet cravings all at once. A candy bar that in one bite has the power to transport you back to the days of childhood breakfasts featuring chocolate chip pancakes, hot cocoa and a side of juicy bacon. This bar does just that, and it will have you back in your jammies asking mumsie for "more please" before you can say "adios" to your picky palate's inhibitions.

Heroes General Manager, Eric Davisson, boasts that the response to their Sweet Pepper Chocolate Covered Bacon has been impressive: "People seem to really enjoy it. We've been selling quite a few of them."

The bacon bars currently retail at $3.50 for one or $9.00 for three, and at the moment can only be purchased at Heroes in Downtown Wichita. "There are plans to eventually sell them from the Cocoa Dolce store and online," said Davisson, "with the hopes for product expansion and a variety of flavored Sweet Pepper Chocolate Covered Bacon bars currently being discussed."

We strongly encourage you to take time out of your busy weekend routine and pop into Heroes for a brewski and a little slice of Sweet Pepper Chocolate Covered Bacon heaven.

More information about Heroes Sports Bar & Grill can be found here:
More information about Cocoa Dolce Chocolates can be found here:

Wednesday, August 1, 2012

Last month Delta airlines passengers discovered sewing needles in sandwiches on four different flights. This month Air Canada seems to be having the same problem.

Air Canada also uses an outisde catering company to prepare their prepackaged meals, as did Delta and as do many other airlines. Air Canada released a statement similar to Delta's in that they are working with the catering company to aprehend the culprit and discover the cause for this absurd occurance.

We've said it before and we'll say it again, passengers are better off packing their own PB&J for the time being. Safe travels!

We admit we're on a blueberry kick this week. Must be the GIANT bag of blueberries calling our name from the freezer.

The recipe below comes from New York City's magnificent Magnolia Bakery. Known best for their cupcakes, Magnolia recently released a cookbook with some of their best kept secrets inside; this blueberry coffee cake is one of them!

2 cups of all purpose flour
2 tsp of baking powder
1 tsp of salt
2/3 cup of vegetable oil
1 cup sugar
2 large eggs
1 cup of milk
1 tsp vanilla extract
1 1/2 cups fresh or frozen blueberries

  • Preheat the oven to 325
  • Spray a cake pan with non-stick spray
  • In a small bowl sift together the flour, baking powder and salt.
  • In a large bowl beat together the oil, sugar and two eggs for 3 minutes.
  • Add the dry ingredients to the wet ingredient in three stages alternating between the milk and the vanilla extract.
  • Beat at medium speed until smooth.
  • If using fresh blueberries toss them in a small amount of flour and fold them into the dough. If using frozen bluberries, thaw and drain the excess water from them first before tossing them in a light coating of flour and folding into the dough.
  • Add the cake mix to the pan and bake for 60 mins.

Remove, let cool and top with Yumology's blueberry topping:

2 cups of blueberries
2 cups of confectioners sugar
  • This works best with frozen blueberries because the excess juice contributes to the icing.
  • Thaw the bluberries and mix the berries and juice with the sugar until mixture thickens into a thin icing consistency.
  • Top the cake with the icing and watch the juices seep into the top layer of the cake.