Amongst those of us who have the wonderful luxury of being able to choose and enjoy what we eat, there are those who eat mostly because they have to, or to enhance health, and occasionally enjoy a favourite or comfort food and those for whom eating is often an aesthetic experience in the fullest sense. I am most definitely in the latter category!
HOW I EAT
Nigella Lawson wrote a book called ‘How to Eat’. Taking her title as inspiration, the following are little habits that allow me to obtain maximum aesthetic pleasure from food.
Though some foodies eat fast, I love to savour my food, especially a really great meal. I will try to get a little bit of each flavour, or element of the dish, that’s intended to go together into each mouthful. I also eat slowly and carefully, rather than making a complete mess out of something that is essentially an edible work of art and leaving half of it spread all over the plate. If the meal going cold or me getting full is unlikely to be an issue, I’ll also ‘save the best [mouthful] for last’. Some dinner companions find this carefully organized and very slow eating a tad painful to watch and endure, but it’s how I like to eat. If I’ve enjoyed a meal, the plate will barely need washing up!
If I’m expecting a great meal I’ll actually go somewhat hungry beforehand so that I have a good appetite and can appreciate it all the more. I’m small, so three or more courses are a stretch for me, but I think I do pretty well for my size. Anticipation can sometimes ruin an aesthetic experience, but I find that with food this only happens if either the food is a real letdown or one has insufficient appetite. I don’t often get opportunities to go to great restaurants – it’s definitely worth having a light breakfast and/or skipping lunch in order to be able to make the most of what’s on offer. And I’ll happily be rolled home afterwards 🙂
I like to match good food with appropriate wines – or other drinks if that’s what’s called for – but I do love quality wine. And although it’s always good and healthy to have water handy for between courses, I think it dilutes the flavour of a good meal and is not an ideal accompaniment. I’d love to indulge in some more degustation meals with lots of small courses matched with complimentary wines. For instance, very rarely do I have the pleasure of enjoying a dessert wine, but when matched to a great dessert, this is heaven!
THE ORIGINS OF MY GASTRONOMY
I love to cook and experiment in the kitchen. But by and large, I find a meal more enjoyable when it’s been prepared for me. The long process of preparing a good meal actually seems to affect the palette somehow. Perhaps it’s the lengthy exposure to the aromas of the meal, or perhaps simply the effort involved. The one exception to this for me are homely comfort meals – or old family recipes – that have been perfected such that no-one else can make them quite right. Sometimes the slow preparation of such dishes becomes almost meditative and can be a great way to spend an evening, with a glass or two of wine and some music playing. Some examples of this for me are crepes, a roast dinner (the way my family always made them and including our vegetarian riceball roast alternative – a zen meal) and my Mum’s original cheese & spinach pie.
Peek family Cheese & Spinach Pie with roast butternut pumpkin
Actually, my Gran and Mum were/are such good cooks that I think this is explains the origin of my enhanced appreciation of food. My attempts at Mum’s recipes never taste quite as good as when she makes them! And she has always made such a wide variety of wonderful meals, including using home-grown meat and dairy, creating vegetarian, macrobiotic and economical family recipes, as well as cooking favourite meals from other cuisines to perfection.
In my late teens I visited London a couple of times, staying to work as a nanny for 6 months the second time. Most of my time there was in winter, so comfort food was most enjoyable. I was also a committed vegetarian at the time and enjoyed the greater variety of vegetarian foods on offer, as well as lots of sweet treats! I still remember an amazingly delicate and creamy leek & goat’s cheese tart, made by a family friend, and some delicious cheese & onion pasties I used to buy hot from a local bakery sometimes – so warming, tasty and yummy! I also enjoyed the richest, most chocolatey hot chocolate EVER at a gorgeous little place in Cambridge and had my introduction to Haagen Dasz Belgian chocolate icecream at their Leicester Square parlour.
Back in Australia, the only thing worth eating at the university cafe were some surprisingly sophisticated mushroom, shallot & neufchâtel cheese turnovers with caraway seeds. They were so good, I would count out my pennies and get lunch as early as possible before they ran out!
The other comfort foods I’ll never forget the taste of – and sadly can’t recreate properly, especially gluten free – are my Gran’s legendary sponge cake with homemade jam and fresh Jersey cream, and her apple sponge dessert. She used a lot of farm fresh eggs in her sponges and they were always yellow, moist and fluffy.
Ah, the food one grew up on, the dishes so eagerly anticipated and enjoyed with such pleasure week after week. Those of us who remember food this way are very, very lucky. Because my parents love good food, I was also fortunate enough to enjoy some exceptional meals out quite early on in life. Some highlights from when I was only about six or seven include regular dinners at the Good Earth Chinese restaurant in Esher, London where we always enjoyed the superb Peking Duck Banquet, including sesame prawn toast, fried seaweed and, of course, Peking duck with pancakes.
We had two summer holidays to the South of France, staying in a villa in the hills near La Garde-Freinet. One evening we drove to a nearby Bistro, where I had the most delightful meal of whole rainbow trout with frites, followed by a divine chocolate mousse; so good that I have never forgotten it after all these years. A year or two later, on a fabulous weekend trip to Paris with family and friends, I tried snails (in their shells with garlic butter) and marveled at the taste of real croissants and bread.
THE DINING EXPERIENCE
Of course, it is well acknowledged that the overall experience of a truly memorable meal can also be greatly affected by three factors external to the food itself: company, ambiance and entertainment. For example, a couple of years ago I enjoyed two separate tapas meals with old friends from home I rarely get to see lately. The first was in Melbourne at Movida Next Door, the second was in Perth at Pata Negra. (SO many great meals in Melbourne by the way; also really loved Bistrot d’Orsay!) In both instances we enjoyed fantastic food (wow, so that’s what chorizo is meant to taste like!) and my dear friends are like me in that they will order and eat a LOT of food and unlike me in that they can afford VERY fine wines. But, most importantly, they are terrific company and much loved friends and these were very special evenings I will never forget.
Family meals are also always like this for me, especially now that we all get together so rarely. A standout was a celebratory family meal at the sensational Gala Restaurant in Perth. My entree of foie gras (had to try it once) with truffle risotto was just insanely good. I also enjoyed a fabulous fish main course and an amazing dessert that looked too artistic to eat but then tasted even better. It included a creme brûlée, chocolate mousse and icecream. All courses were perfectly matched with excellent wines. This was probably my best meal out ever!
Dessert at Gala
Of course, a romantic context can also enhance the enjoyment of a meal. Generally speaking, since my OH usually falls into the ‘eat because I have to’ category, it’s not always easy for him to match the pleasure I take in fine food and, in turn, his disinterest can negatively impact upon my experience. However, we have had some wonderful meals together that he was able to appreciate too.
While staying at the serene and beautiful Bluey’s Retreat on the NSW coast, my then fiancé and I dined at the resort’s Kingfisher Cafe. When the special was described, we both had to have it. It was a truly remarkable thrice-cooked pork belly with a sweet soy glaze that was way better and more complex than I can adequately describe. How fortunate that one of us didn’t miss out due to that silly couple’s tradition of not both ordering the same dish. I’m not sure I would have shared 😉
When we honeymooned in Hawaii, naturally there was some great fish on offer, some American junk food and the servings were all too big, but a surprise was the number of standout dining experiences we enjoyed. In Kauai, I tried fish tacos for lunch one day; I’d never tried them before and luckily these were awesome! I often think of them and wish I could get some for lunch. In Maui we shared some wonderfully flavoursome, crunchy truffle fries and a huge pineapple creme brûlée (served in a half pineapple), both wickedly good.
Pineapple Brûlée at the Hula Grill, Maui
At the Waikiki Sheraton’s Japanese restaurant, Yoshiya, we decided to try the Sukiyaki. It was spectacular! We had to go back and have it a second time before we left Hawaii. Everything, from the quality & quantity of ingredients to the balance of flavours in the broth and the raw egg for dipping, was delightful.
Sukiyaki at Yoshiya, Waikiki
Entertainment is another extra that can enhance one’s gastronomic appreciation, especially when it is integrated with the meal itself rather than a distraction. For example, I have enjoyed many wonderful teppanyaki meals with my husband, family & friends. Teppanyaki, done well, is delicious, but the theatre of the performing chef and the general loud, jovial atmosphere is also so much fun … so long as you are in the mood for it. If not, best have some sake and loosen up! 🙂
The chef preparing the omelette for throwing
My gallant husband protecting my hair with a serviette as I prepared to catch the omelette in my mouth
Ambiance is really important. A lovely view and/or location, well designed decor, appropriate music and so on, can greatly enhance one’s enjoyment of a meal. I frequented some Vietnamese restaurants when I lived in Perth that offered truly delicious food at a remarkably cheap price, but it is true that the plastic tables and fluorescent lighting (plus occasional vacuuming of the rather dingy carpet if you ate late in the evening) didn’t exactly make it a memorable occasion or make you want to stay awhile. On the other hand, the most spectacular outlook cannot make up for bad food. Furthermore, there is much more to ambiance than a good view; many restaurants with enviable locations would do well to bear this in mind. I will also add good service, so often neglected in Australia (perhaps because we don’t tip), as crucial to the overall ambiance. I really noticed a whole other level of service in Hawaii, even compared with our best restaurants, and it certainly enhanced the dining experience.
Dietary Restrictions & the Gourmand
In recent years I gave up being vegetarian, after discovering I was seriously gluten intolerant. Giving up gluten entirely was a big challenge, especially if you look at my earlier list of comfort foods. Going without meat and fish as well as gluten made eating out and cooking for two impossible, so I embraced meat and fish again. You would think that having big restrictions on what you can eat would ruin the experience of dining out, and sometimes it does; for instance, when places serve battered chips. This is a pet hate of mine because it rules out the only tasty starch I can eat at most places! Plus I’m a chip lover! My favourite are the golden crunchy chips at the Belgian Bier Cafe!
Grilled garlic mussels with fries and mayonnaise at the Belgian Bier Cafe, The Rocks, Sydney
Despite the difficulties of dining vegetarian for twelve years and now gluten free since 2005, I’ve still had many memorable dining experiences, where everything has come together perfectly.
If one is inclined to a truly aesthetic appreciation of food, as I am, the memory of a great meal will stay with one forever. All the meals and dishes I’ve mentioned, and many more, are great memories and when I think of them I can almost taste the more familiar meals, those I’ve eaten many times. The one-offs are memories of such ecstatic pleasure that I can only hope will one day be repeated. Bon appetite!!!


The Gleaners keeps food moving VIEW GALLERY (use keyboard arrow keys to navigate)
By Fabvienen Taylor
JACKSON — Fran Smith of Clinton had heard about The Gleaners in Sunday School class at her Baptist church.
So a couple of years ago when a box of onions was left over from her son’s food booth at the Mississippi State Fair, she thought about The Gleaners.
“I brought the onions in and while I was there they showed me around and talked about what the volunteers do,” said Smith.
Smith was invited to volunteer. “They told me to try it, to see if I like it.”
She did, and now every Wednesday morning Smith and friend Phyllis Henson can be found unpacking, weighing, packaging and filling baskets with food.
“The way people from different churches come together and do the work here at The Gleaners for a common cause is really good,” said Smith. “It takes everyone working together to make it work.”
Smith and Henson, who started volunteering a year ago, are two of about 60 volunteers at The Gleaners, a non-profit organization that collects food — from restaurants, hospitals, churches, grocery stores, the farmer’s market, and other businesses — that would otherwise be discarded and distributes it to shelters and charities.
The Gleaners, with an operating budget of $70,000 a year, relies solely on donations — food and money. There are no paid staff members.
It has supported area charities and shelters since 1986, when it was established by Gloria Martinson, a St. Richard parishioner, who directed it for many years.
Over the years the number of organizations donating food has grown as well as the charities and shelters in need of food.
“We have some good volunteers but we always need more,” said Nancy Willis, operations coordinator. She started volunteering 17 and half years ago. “We have people of all different faiths working together.”
Five days a week volunteers pick up the food in The Gleaners’ trucks, unpack it, sort it, weigh it, label and date it, store it in the freezers and a cooler, and then fill baskets with the food for their clients.
Some persons living in the shelters served by Gleaners also come in to volunteer.
“That’s our highest priority need right now, getting more faithful volunteers,” said Dr. Alton Cobb, chairman of the board of The Gleaners. “We can always use more help.”
Organizations donating food, both raw and processed, range from St. Dominic’s Hospital to Frito-Lay to Kroger to Starbucks to various churches and some individuals.
Charities and shelters pick up their food on specific days at The Gleaners. They are abuse shelters, transitional facilities for those recovering from addictions, and personal care homes for the elderly.
T’s Personal Care Home in Northwest Jackson picks up food on Friday for its 11 clients.
“The food we get depends on what they have in. Sometimes it’s cooked and sometimes it’s not. We go through it and use what we can. And if there is extra bread or something, Nancy will give it to us. I really appreciate Gleaners. It’s a good thing. Nancy is a sweetheart.”
The Friendship Connection, a transitional facility for women recovering from alcohol and drug addictions, collects food once a week.
Linda Seales, who picks up the food, said most days about 26-30 women are in the facility.
“We serve three meals a day so this really helps with our grocery bills. We get eggs, bread, vegetables, meat. Gleaners so gracefully gives this to us and we definitely need it and appreciate it,” said Seales.
Willis said Gleaners gives away what comes in. “We never know how much food is going to come in. Some days we are bombarded with food and have to call people to come and get it. Everything picked up today goes out tomorrow. We don’t keep it.”
Weighing the food as it comes in and as it goes out tells Gleaners how much food is distributed monthly and later, yearly.
“In the last five years our food collection has more than doubled from 250,000 pounds,” said Dr. Cobb. As of the end of June, 408,118 pounds had been collected and distributed.
At $1.50 pound, the value Kroger the food it donates, Dr. Cobb said by the end of the year The Gleaners will have distributed $1.2 million dollars worth of food.
With its growing demands, Gleaners has outgrown its current building.
Donations from major foundations, including a $400,000 grant from the Vanguard Charitable Trust, has enabled The Gleaners to plan to move into a new building, double its current space, in the spring of 2009.


Having just returned from a trip to Europe which included stays in Berlin, Helsinki, Milan, Greece and by accident, Qatar, I feel compelled to describe to you my sensational dining experiences along the way.
The story actually begins in my original home of Los Angeles. I now spend nine months of the year in the Philippines having moved there in 2012. The other three months I spend in Los Angeles from which I take various side trips. Although I enjoy eating in the Philippines, the town I live in there lacks a restaurant with my absolute favorite food which is Indian. In Los Angeles, I am always looking for the very best Indian restaurant, and my current pick for the top nod is Anarkali Indian Restaurant on Melrose Avenue.
Anarkali Indian Restaurant, Los Angeles
A friend turned me onto this eatery. The interior reminds me of an Indian palace with chandeliers and booth-like tables which foster an intimate experience. The lighting is subdued helping to make the ambiance quiet and comfortable. The service is attentive without being oppressive. We have been there twice and each time we ordered a superb combination plate, the “Anarkali Dinner For Two” for $49.95. It consists of samosa, mixed grilled chicken tikka masala, sag paneer, vegetables, tandoori chicken, coconut curry, rice, raita, dessert, and drink.
I recommend the mango lassi for a beverage—a tasty blend of yogurt and mangoes. I chose the medium spicy option for the food and did not regret it. The chicken tikka masala includes among other ingredients lemon juice, cumin, cinnamon, cayenne, and ginger in an orange creamy sauce and is excellent. The sag paneer, spinach with Indian cheese, seems almost pureed and is also wonderful. The rayta is a very nice side dish combining yogurt with cooked vegetables. The condiments, onion chutney, curry sauce, and masala sauce were perfect with the naan bread. The only item I could fault unfortunately were the samosas which I found to be too bland and too homogeneous, both in taste and texture.
For those of you venturing to Berlin, do not pass up the Restaurant Hof swei at the Movenpick Hotel in the center of the city. I stayed at the Movenpick and I strongly recommend doing likewise but that is for another post. Airy and atmospheric and featuring a movable glass roof, the restaurant specializes in contemporary Mediterranean and Swiss cooking.
Restaurant Hot zwei, Movenpick Hotel, Berlin
They offer a splendid breakfast buffet for 22 € with so many delectable items to choose from. The regular meals are generous with quantity so you won’t go hungry taking that option.
Three menu items really caught my attention. Their Swiss style rosti potatoes are somewhat equivalent to our potato pancakes but better. Fried in hot butter and goose fat, they are crisp on the outside and soft within—fantastic for potato fans! Do also try their muesli yogurt which is very tasty and creamy with blueberries and lingonberries–fiber galore! Another group of entrees I had never even heard of let alone tasted was based on their curryworst. To prepare it, they take pork sausage, steam then fry it, soak it with curry ketchup and finally top it with curry powder.
Venturing outside the hotel, one night we followed up on a recommendation and headed to Restaurant Maximilians Berlin featuring Bavarian cuisine. Located on the ground floor of the Quantmeyer-Haus, a wing of the Kontorhaus in Friedrichstrasse, Maximilian’s restaurant offers homemade Bavarian specialities and freshly tapped beer.
Restaurant Maximilians, Berlin
Two of us opted for their Weiner Schnitzel with Bavarian potato salad for 19.80 €. I was most impressed with their potato salad. Unlike its American counterpart which often includes eggs, mayonnaise, onion, celery, pickle relish, bacon bits and more, Maximilian’s potato salad was made up of just mustard and vinegar. Nonetheless, I loved it. The schnitzel made from veal was lightly breaded and had a nice texture. However, I felt it needed a little more seasoning. Another of our party ordered their Bavarian sausage parade consisting of veal-Palatinate and “Nürnberger Würstel” pork sausages, served with Sauerkraut and mashed potatoes for 14,80 €. I took a bite of one of them and it was tasty.
Heading northeast over the Baltic Sea, we landed in Helsinki for the wedding of my friend’s son to a beautiful Finnish girl. For our first dinner, we chose Ravintola Tori for what is described as “the best meatballs in town”. It is located at the beginning of a street called Punavuorenkatu. Five of us chose the meatballs, called “Torin Lihapullat”, and were not disappointed. Although Finland, like the other Scandinavian countries, is known to be expensive, the price for this dish was a very reasonable 14 €. It consisted of a large serving of meatballs with brandy gravy, and lingonberry sauce, all served on top of creamy mashed potatoes. I tried to separate the lingonberry sauce from the rest as I do not like to mix salty and sweet sensations. However, a more experienced Finnish diner informed me that it should all be mixed together. I tried that and was surprised to find out that it worked.
Ravintola Tori, Helsinki
One person in our party went with “Talon Hampurilainen “, the house burger with bacon, cheddar, and fries for 16 €. The dish looked great when served and stealing one of his steak fries, I decided it was the best I ever tasted. I’m going with that dish next! (Unfortunately, never got back there).
I am staying at the Klaus K Hotel and while I find it a bit inferior to the Movenpick, their breakfast buffet is superb and more distinctive than the Movenpick’s. They have two fabulous fish, smoked trout and smoked vendace caught from Lake Pielinen. In addition, one can choose perfectly done scrambled eggs—fresh warm bread that you can slice yourself—four types of jam including rhubarb—sliced salami and pork—four types of cheese including bread cheese (which I decided I didn’t care for—too bland)—a vanilla and berry yogurt which you can mix together along with various toppings including powdered hemp protein—and various pastries including a very nice not overly sweet cheesecake.
Klaus K Hotel Breakfast Buffet, Helsinki
Following the wedding at the church which is part of the Suomenlinne Sea Fortress on a small island reachable from Helsinki by ferry, the reception took place at the Pirunkirkko Banquet Hall which to me looked like it could have been an old Viking great hall. Along with some delicious salads, the main course was reindeer served with tasty reindeer gravy.
Pirenkirkko Banquet Hall, Suomenlinne Sea Fortress, Helsinki
For the next three days, we enjoyed the wonderful hospitality of the bride’s parents in the city of Jyvaskyla, 168 miles north of Helsinki in the heart of the lake country. The food was fabulous with items prepared differently than what I am used to. I really enjoyed a meat patty that taste-wise, seemed part burger, part meatloaf.
Flying south and radically changing countries, cultures, personal demeanor, and taste sensations, I arrived for my first visit to Milan, Italy. A very substantial city with wonderful architecture, it also boasts some of the best food in the world. I am staying with a very good-natured Italian guy, the boyfriend of my girlfriend’s cousin, who, for my first dining experience here, took me to La Taverna, whose pizza he describes as “the real thing”. One review described it as “the best choice if you want to have the flavor of Napoli in Milano”—in fact, the birthplace of pizza is Naples.
My friend recommended I try the “Quattro Stagioni” (Four Seasons) pizza consisting of pomodoro (tomato), mozzarella cheese, prosciutto (ham), funghi (mushrooms), carciofi (artichokes), and olives. Although advertised as thin crust, I found it to be a medium crust. Although I did like it very much and it was such a healthy choice, I would give a slight edge on taste to Spontini’s pizza (covered later).
La Taverna Menu
The next day we took a trip up to the wine country and had lunch at the Trattoria Pautassi in the picturesque town of Govone. It was clean with a modern interior. We split what was called “The Tasting Menu” for 30 €. Included in this was their ravioli. With small shells, it was the best ravioli I ever had.
Back at my host’s apartment, he served up an array of appetizers including various cheeses (giglio-sardo, fontina, mozzarella, and gorgonzola), cooked and uncooked salami, raisin bread, focaccia, and grilled pepperoni in olive oil and vinegar. However, his specialty was pesto, and I would also rate it the best pesto I have had with no hesitation. He used thick pacchori pasta and added basil, garlic, pinoli (pine nuts), pecorino-romano (Italian sheep’s milk cheese), parmesan, and olive oil—fantastic! On my last night in Milan, my host whipped up another good one—risoto a la Milanese. Bright yellow, it was rice with cheese, a little champagne, and saffron.
I did have one more pizza experience and it was a novel one. We went to the infamous Spontini Buenos Aires, a place that serves only one pizza, the “Marjherita”. In Via Spontini no. 4, on the corner of Corso Buenos Aires, they serve a new modern version of the thick Sicilian pizza, the “sfincione”, a specialty of Palermo with a light base. It’s left for a long time to rise, and is cooked in a wood-fired over and topped with just a few ingredients: tomatoes, onions, and anchovies. It was oily and thick, and honestly, it was tastier than the one at La Taverna.
Spontini Buenos Aires, Milan
I left my generous Italian hosts and flew southeast over the Adriatic Sea and met my brother’s first wife at the Athens airport. I am now staying in her nice condo in Saronida, Greece. My only other time in Greece was 43 years previous in 1973 when my mother and I traveled here to see their wedding. I can feel the difference being in Southern Europe, a region and people that by reputation are more open, more expressive, and more passionate than their northern counterpart. Plus, I am now right on the beautiful Aegean Sea and it is warm with wonderful refreshing breezes.
Having to deal with the distraction of a vandalized suitcase and with disposable cash not in abundance, I am finding the Greek part of my trip to be simpler and more casual. My host prepared some homemade moussaka, a Greek specialty which I remembered from my previous trip. I really enjoy moussaka but add a caution that it is a very rich dish. My host advises that in order to avoid using excessive flour, one should cook the olive oil to a very high temperature, and put in 3 to 4 tablespoons of flour. If you gradually add lukewarm milk while continuously mixing, it will cause the flour that is there to expand. Recipes for it are as follows:
One sunny day, after a tour of Athens and the Acropolis, we found ourselves in one of the main Athenian attractions—the Plaka. With its narrow winding streets, big crowds, and touristy shops, it also features some good restaurants. Very hungry from all our walking, we located one of the best ones, Thanasis. Some have said it has the best souvlaki in Athens. However, I took my host’s recommendation and we split their excellent kebab meal, which she says derives from an ancient Armenian recipe. It combines elongated half beef, half lamb patties, with onion, slightly cooked tomatoes, parsley, red paprika, and some secret spices, served with pita bread on the side. We also ordered a white sauce called tjatsjiki, which is yogurt with chopped cucumber and crushed garlic, to spread on the patties. Combined with some decent French fries and cold Fix beer, it really hit the spot and was reasonably priced! Interestingly, while walking through the Plaka, I saw a sign advertising Movenpick ice cream (from the previously mentioned Berlin hotel).
Thanasis Restaurant, The Plaka, Athens
The next day, after visiting the magnificent Temple of Poseidon, we went swimming and then rounded the peninsula ending up in the town of Lavrin, once a major source of silver. Here we went to a small restaurant named Kafeneio where we had a wonderful late lunch of octopus, calamari, and sardines, accompanied by bread and ouzo (a licorice-like drink and another Greek specialty). They were kind enough to throw in some sweet Mastiha liqueur gratis. Such a Mediterranean experience!
There was still one more Greek delicacy I remembered and needed to taste again to make my stay complete–souvlaki! Fortunately, on my final night in Greece/Europe at a lively outdoor plaza in Saronida, I had a scrumptious pork souflaki. The pork was thinly sliced, with tomatoes and onion, and the same wonderful tjatsjiki sauce.
I begin my flight back to my home base in the Philippines today. Although I love Arabic food, my 50-minute stopover in Doha, Qatar will not permit me the time to indulge that desire. But I was wrong!
My flight from Athens to Qatar was late, causing me to miss my connecting flight to the Philippines, and I was given free lodging and food at the Hotel Musherib in Doha.
Although not spectacular (practical for missed flight holdovers), the hotel and food were decent and the staff was very gracious. Last night I had a good lamb curry and this morning, a solid breakfast buffet. My steak for lunch, although a little tough, was flavorful.
So my trip comes to an end (barring any more misadventures) and probably none too soon as I have probably put on at least 15 pounds since the beginning of it. I hope you enjoyed this post and that you are fortunate enough to visit some of these wonderful eating establishments!


#MyKINDofChristmas - Day 17 Selection boxes are handed out at school, there’s chocolate behind advent calendar doors every morning, and we even hang edible baubles on the tree – and we wonder why we’re all a little bit hyped up this time of year! Far from taking away the season’s guiltiest of pleasures, we wanted to equip our families with a recipe for something delicious – that isn’t crammed full of refined sugars and bad fats. So for Day 17, we have partnered with Aaron Craig, Head Chef of five-star Rockliffe Hall Hotel, to bring you another ‘how to’ video – this time an easy step-by-step guide to making flour and sugar-free chocolate brownies. Hopefully as you master this simple recipe you can even institute a new family tradition of making these on the run of the Christmas. Wrapped in cellophane they would also make a great end-of-term gift for teachers! Choosing treats carefully, or limiting sugar isn’t going to magically resolve challenges faced at this time of year. However, alongside other steps (like planning each day’s activities, limiting family visits, allowing ‘time-out’ from the hustle and bustle) it can help reduce some of the added stresses. We want to say a big 'Thank you and Merry Christmas' to Aaron and Rockliffe Hall for giving their time and expertise to bring us these scrumptious treats! Click here to download the recipe!


Food + Drink: My Favourite Banana Bread
Over a year ago, in my final weeks of pregnancy, I decided to put together a bit of a booklet consisting of my favourite recipes. The idea was that I wouldn’t be in the right frame of mind or have the time and energy to cook, let alone remember what to cook – if baby brain was in anyway as bad as pregnancy brain, I’d need some help. Turns out I didn’t have time to finish it (no surprise there), so complied a list of go-to dinner dishes that would help when we were over tired and needed to eat. It ended up being very very useful (and something I recommend for parents to-be).
A year passed before I realised that I still wanted to publish this booklet of recipes, and so begun writing a list of my favourite recipes, cooking those I hadn’t made in a while, and photographing them. Some come from my old blog foodonpaper.com, and some are new. I’ve been working on the now e-book for the past six months in my spare time (which is little), and hope to have it ready to share with everyone in the next few weeks.
In the meantime, here is a recipe from the e-book of my go-to banana bread. Every time I make it I get asked for the recipe, so here it is! Lately I’ve been experimenting with using pureed dates instead of sugar, so that’s an option if you want to cut out the refined sugar completely. Otherwise I tend to use coconut sugar, but any sugar will work fine.


Le Petit Jardin is a family owned and operated greenhouse located in Jeffersonville, NY in the beautiful foothills of the Catskill Mountains. We offer a wide range of fresh homegrown items with over 35 varieties of vegetables, herbs and flowers. Many of our offerings are starter plants so you can continue to grow them in your own garden. Le Petit Jardin never uses GMO seeds.
We pride ourselves on providing fresh food that is locally grown and produced. We are looking forward to seeing you at Le Petit Jardin!


We've Got You!
In good times and in times of struggle, we’ve got you.
In good health and in times of COVID, we’ve got you.
We are monitoring this ever evolving situation that we are all navigating together and we are coming up with solutions. The health and safety of our clients and our staff are at the forefront of our efforts.
Catering can evolve. It always has. Creating the right environment, putting the right practices in place with regards to COVID catering, and developing alternate ways to cater will help us make your “I do’s” come true. Let’s talk about how that looks for you. Whether you are looking for a micro wedding, an elopement, small or intimate weddings, our team is here and we’re ready to help you celebrate in style!
You say “I do”. We say, “We’ve got you”!
Start a conversation by reaching out to your wedding specialist or emailing sales@parkavecater.
Sonoma County is allowing groups of 12 to gather. Our Micro Wedding offers all the bells and whistles of a full service event for your small gathering. And of course, we are following strict protocols to make sure everyone is celebrating safely!
Goat Cheese & Sundried Tomato Tart
Wild Mushroom Tart
Proscuitto Wrapped Chorizo Filled Dates
Shrimp & Vegetable Roll
*vegan option available
Squash & Lentil Samosa
Roasted Beet, goat cheese terrine, candied pecans
Chili Lime Grilled Shrimp
Arugula Salad, sugar beets, grilled onions, toasted pistachio, yogurt dressing
Fattoush Salad, toasted pita chips, black olives, watermelon radish, Persian cucumber & sumac dressing
Baby Kale, toasted farro, dried apricot, chèvre, dijon dressing
Mixed Seasonal Greens, champagne vinaigrette
Roasted Salmon, white bean fricassee, piperade and black olive oil
Grilled Shrimp, wild rice pilaf, roasted cauliflower & lemon dressing
Pork Loin, potato-leek terrine, ricotta salata, dried cherry & pinot noir glaze
Brick Chicken, corn succotash, blistered shishitos, smoked paprika aioli
Grilled Flank Steak, herb roasted fingerlings, blue lake beans & horseradish sauce
Bistro Filet, bacon-chili marmalade, potato-leek terrine, summer vegetables
Frangipane Tart, caramelized pears, shiso syrup, whipped cream
Bittersweet Chocolate Caramel Tart, espresso chantilly & cocoa nibs Espresso-Mocha Pot Au Crème
Strawberry Shortcake, mascarpone cream
Dessert served with
Flying Goat Coffee


The Clean 20: 20 Foods, 20 Days, Total Transformation Ian K. Smith
Publisher: St. Martin's Press
Buy The Clean 20: 20 Foods, 20 Days, Total Transformation by Ian K Smith M D ( ISBN: 9781250182074) from Amazon's Book Store. Everyday low prices and free delivery on eligible orders. DOWNLOAD The Clean 20: 20 Foods, 20 Days, Total Transformation By Ian K., M.D. TheClean 20: 20 Foods, 20 Days, Total Transformation. Super Shred: The Big Results Diet: 4 Weeks, 20 Pounds, Lose It Faster! Smith >> Download Here PDF Files The Clean 20: 20 Foods, 20 Days, TotalTransformation By Ian K., M.D. Focus on 20 power foods to boost metabolism and make you feel full. He tells readers how to easily reduce unhealthy processed foods in their diets, a key to weight loss, disease prevention, and overall health. This 5-week plan comprised of simple, affordable, accessible food as well as more than 50 sugar swaps will immediately lower your blood sugar levels painlessly and easily. Food list for The 20/20 Diet (2015) by Dr. Once you're finished with this VLCD diet, you might just find that you've acquired the knowledge necessary to continue eating a healthy, balanced diet in order to maintain your weight loss. Smith teaches readers the benefits of clean eating and how to implement it in their own lives. Retail Price Enjoy the 10-day Transformation super foods plus 3 flex foods per day for 5-20 lbs of weight loss in just 10 days. Phil McGraw: a diet with 3 phases per 30-day cycle. Smith >> Fast Download Click Here. Get off the diet roller coaster and order today! Lose Weight * Cleanse * Re-Set Metabolism * Detox * Break Addictions to Processed Foods * Boost Energy * Improve Digestion * Sleep Soundly * Think More Clearly. It's all about eating food in its most natural state and being aware about what you're using to fuel your body. 20 foods, 20 days, Total Transformation. Eat 4 times a day, with protein, produce, fat, and starch with each meal. A TOTAL TRANSFORMATION WILL FOLLOW - learn more about my new book, THE CLEAN 20, below!


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Now I am not a fan of Risotto too much so to begin with so I am not going to give it any feedback. The other people I was with did happen to like it very much if that helps.
They have a great special, I believe it is daily but I have only tried it on the weekend, it is a half off select dishes. Absolutely great way to check out some extra menu items.
My personal favorite is their lambpops, awwwwwsome!
Tuna Tartar- Avocado, fried wonton, cucumber, Ahi tuna, sour cream
Veal Cannelloni- Roasted vegetables, Veal, Ricotta Cheese, Egg Crepe, Melted Fontina Cheese, Aurora Sauce
Truffled Risotto- Arborio Rice, Wild Mushrooms, Parmesan Cheese, Truffle Oil
A classic with $2 martini’s! 8.6
Have you already been here? Let us know what you think and what is your favorite dish! (Feel free to defend your meal as well, lol)


In Atlanta, three out of four residents don’t get their recommended 2.5 cups of vegetables every day. One in four children live in families that are food-insecure, and one in three residents is obese.
Luckily, the city has Food Well Alliance, an organization promoting the local food movement and access to healthy, wholesome food and combat the health issues that barriers to these foods provide.
“We are building local community using food as a tool,” said Will Sellers, Deputy Director of the nonprofit.
Serving Kobb, Clayton, DeKalb, Fulton, and Gwinnett counties, the organization convenes stakeholders around local food to build capacity and spread the message.
Food Well’s main overarching objectives are to promote new ways to strengthen the local food movement and economy, support local farmers to help them grow more food, increase access to composting, and help farmers find the capital they need to be sustainable.
“It’s the social relationship with food, not really the spatial relationship with food,” Sellers said. “We see a collaborative network of producers and growers, neighborhoods where that food is grown, cities that protect those spaces.”
The area has 300 community gardens and 52 urban farms. “We are lifting up those stories so metro Atlantan’s know that there are really cool spaces where people are doing great work to bring food to communities,” he said.
Many growers face a barrier of access to capital. Food Well Alliance helps connect them to opportunities for funding, including offering information on grants and loans with the USDA. This is a win-win situation, as the farmers get the help they need, and the USDA see an increase and diversity in the local farmer base.
The Food Well Alliance also hosts forums to educate on health and nutrition, economic development, and growing methods. “We create a large table so folks can have access to information,” Sellers said.
“We come together, we identify a local food movement challenge, we identify the opportunities around that challenge, and because we have a bias in action, we generate solutions,” he added.
The group talks about a variety of topics, including how cities can support urban agriculture, how hospitals and other institutions can purchase more local food, and the role of garden-based education for young people.
Food Well helps promote and create products that benefit the urban farmer and provide opportunities for farmers to use technology and the most recent advancements.
Every year, the group holds the Soil Festival, an event to help people learn that everything starts from the ground up. Food Well expects more than 700 people to attend the event, taking place in May of 2019. Activities will include cooking classes and composting seminars.
More information can be found at http://www.foodwellalliance.org/ .
To listen to the full episode on the Good Works Show, click here.


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Hello, uggh, the foils of blogging. It looks like I messed up my blog list and I have been ignoring this list for pretty well 1/2 year or so. I apologize for this as you have missed so many exciting events, like the publication of my book Eating for Meaning Workbook. If you would like to continue to receive these posts then do come on over to wordpress.com. Try out a 3 day trial of Face your Food app by contacting me!
Dr. Millie xox
When it comes to your mood, do you know what you put into mouth affects your brain, your brain chemistry, the health of your brain and your mood? In fact depression and anxiety are related to what’s on your fork and other lifestyle habits, maybe just as much as your experiences, trauma and genetics. Many nutrient deficiencies, sugar overload and carbohydrate imbalance and poor eating habits mimic symptoms of anxiety and depression. Sometimes an individual cannot even distinguish between the two. Am I depressed or am I hungry?
A) Dietary protein precedes neurotransmitters. If you don’t eat enough good quality protein, you can’t make serotonin. This includes the proteins from good bacteria-organic plain yogurt, kefir, miso, honey, raw apple cider vinegar, tempeh, sauerkraut, kombucha
2) Nutrients like B vitamins, zinc, magnesium help convert proteins into neurotransmitters like serotonin, dopamine and acetylcholine. They are called cofactors. Antioxidants from green tea, berries, fresh fruits and veggies scavenge free radicals and repair lesions in the brain and arteries
3) Good fats such as polyunsaturated and monounsaturated build brain matter and pad brains cells, helping you think properly. Omega 3s are integral in the diet on a daily basis from algae, wild cold water fish, raw walnuts, pumpkin seeds, flax seeds, hemp, chia, coconut, avocado and red palm oil. They are anti-inflammatory, maintain thinking, memory, mood, cope with stress and reduce plaque formations. Don’t forget about natural vitamins E and D3.
This is why I developed the Food for Mood Diet back in 2007, to help depressed patients address their mood issues through diet. Here are the symptoms of too much sugar in the blood.
|Symptoms of Hyperglycemia (www.mayoclinic.com)|
|Increased thirst, dry mouth|
|Fatigue (weak, tired feeling)|
|Nerve damage (causing painful cold or insensitive feet, loss of hair on the lower extremities, and/or erectile dysfunction)|
|Mucous membrane and skin infections; slow-healing cuts and wounds|
|Stomach and intestinal problems, such as chronic constipation or diarrhea|
Do any of them sound familiar? Here’s how you address blood sugar overload.
1) Drink water with lemon when you wake. This will get you revved up in the morning, w/o caffeine. Also, the sour flavor cuts craving for sugar. It reduces stress by switching your nervous system to parasympathetic mode….feel r-e-l-a-x-e-d yet invigorated.
2) Eat breakfast including protein, fiber and good fat. For example: Eat a whole organic egg, a gluten free or Ezekiel toast with 2 teaspoons of olive oil. Put some spinach on it. Have an apple, and a spoonful of organic peanut butter (just peanuts!). Have 1/2 cup of steel cut oats with 1 tablespoon of flax seeds, a handful of raisins, some organic plain yogurt or kefir. Good bacteria stimulate the serotonin receptors in your gut. (Yup you can regulate your mood in your intestines too!)
3) Skip the sugar in your coffee or tea as they raise cortisol levels, which in turn raises blood sugar levels. Besides caffeine makes your jittery and should be removed for the most part. Did you know that grande from Starbucks has 450mg of anxiety and stress inducing caffeine?
4) Drink organic green tea, it helps reduce blood sugar spikes and increase metabolism. Take it with a handful of almonds and unsweetened dried cranberries, midmorning.
5) Eat Lunch: Have a cup of miso soup (again, more probiotics), dinner salad with a piece of chicken,tuna, organic tofu or kidney beans with 2-3 cups of salad leaves, fresh herbs, cooked asparagus, a boiled potato, green beans. Think Salad Nicoise and make it your best friend. Never skip the dressing, but always go for the oil and vinegar or balsamic vinaigrette. This lunch is so packed with nutrients, it will help build your mood day by day.
6) Afternoon snack: Eat a piece of dark chocolate or cocoa and coconut milk: (more than 70% and cocoa is the first ingredient). Get rid of that nasty, toxic bleached or colored sugar. It hardens your brain and gives you panic attacks and eventually Alzheimer’s (That is a reason to panic!) Dark chocolate has mood balancing magnesium, and mimickers of serotonin and oxytocin, two hormones that make us feel CALM and LOVED.
7) Absolutely AVOID the all-carb meal: For example; pasta and tomato sauce, dry cereal, plain bagel, roll or crackers, cookies, potato with fat free sour cream. These are empty calories sure to spike your blood sugar, no matter how little you eat. And you will NEVER feel full or well eating only carbs, no matter how much you crave them. You will never feel happy eating a bad white diet like this, never ever Ever EVER.
This is a feel good lunch! This is a mood building lunch. Does your plate look like this?
Add a healthy dressing of choice: 1 tablespoon of raw olive oil and 1 tablespoon of fresh lemon or Bragg’s Amino sauce or tahini or miso or raw apple cider vinegar.
xox Dr. Millie ND oxo
I encourage you to maximize the tremendous benefits that nature provides on a daily basis, as much as you possibly can by eating, drinking, smelling, listening and feeling nature. To you, this might be the sound of the waves or the birds helping you feel peaceful. The relaxation felt when hot sand is under your feet. The softness of a lamb’s ear, the plant or the animal. The smell of a rose in your neighbors yard or a bunch of lilies on your dining room table. These senses are signficiant! For instance there are health benefits to the aroma of rosemary in that it clears the sinuses and breaks up congestion in the nose. The tastes of caraway and fennel reduce gas and bloating in the intestines. The spice of ginger rushes your circulation, warming a body when it’s chilled.
Everything natural to the planet is medicinal in some shape or form. One can extract the nutrition from seeds, spices, herbs, roots, flowers, leaves, shoots, stems, mushrooms and fruit. Add raw honey, maple and other special sweeteners allow a spoonful of sugar to help the medicine go down. Traditionally beer, wine, pickles, and apperitives had a therapeutic benefit. When you consume the right things in small amounts, they DO!
Here’s what I am brewing in my cauldron 1) Ginger Kombucha, 2) Winter to Spring Cordial (pictured on the left), 3) Immune sipper (pictured on the right).
These little liquid gems delight me visually and the fact they are healthy appeals to me 10 fold. They will be sold come spring. Do stay tuned.
xox Dr. Millie oxo
PS: Some yeasts, when added to the fermentation of wine, reduces its alcohol content and preserves the flavor….maybe it enhances nutrition too! http://esciencenews.com/articles/2014/01/17/special.yeast.reduce.alcohol.improve.wine
I wrote an original piece for the Dance Current’s March/April Edition on the Paleo Diet, so for this blog post, I’ve lessened the serious and expanded the fun and had a little fun comparing Fred Flintstone’s Diet with the Paleo Diet, as developed by Dr. Loren Cordain, PhD. If you’re going to do the Paleo Diet, make sure you do it the right way, or you might end up like Fred Flintstone. Originally posted here: http://www.invitehealthblog.com/fred-flintstone-didnt-paleo-diet-properly/
By Dr. Millie Lytle ND, CNS
The Paleo Diet is on the minds of many. Paleo man, Fred Flintstone, his fitter pals Barney and Mr. Slate and their statuesque wives Wilma and Betty might have this in common with you. In your search for youth, longevity and beauty, the Paleo Diet, promising a svelte figure and fast metabolism might be on the tip of your tongue. But the problem is, the Paleo Diet is misunderstood, and mistaken for an all-meat-all-the-time diet, which it was never meant to be. Fred is a key example of how NOT to do the Paleo Diet.
The modern day Paleo Diet, named after the purported diet of the Stone-Age man, was invented by Dr. Loren Cordain PhD as an antidote for the current agriculture-based diet, which has proven to be rich in cereal grains, starch, sugar processed foods, and recently thought nutritionally responsible for diabetes and several common diet-related inflammatory conditions.
Due to some other benefits such as being high in protein and low in sugar it may also increase lean muscle mass, fuel the body’s resting metabolism and improve energy. Even through Fred Flinstone lived in the Stone Age himself, he didn’t do the modern Paleo Diet properly because, while he ate a lot of protein, he didn’t follow all 7 principles.
- Higher protein intake-19-35% of daily intake from wild and grass-fed animal products.
- Lower glycemic index – Non-starchy fresh fruits and vegetables approximating 35-45 %
- Higher fiber intake – as represented by low starch vegetables and legumes
- Moderate to higher fat intake dominated Omega-3 and Omega-6 fats- approximately 20-46%
- Higher potassium and lower sodium intake – Unprocessed and fresh green foods contain 5 to 10 times more potassium than sodium. The average American eats double the sodium to potassium.
- A net alkaline to acid ratio in the kidneys, ensures no more than 35% of diet is meat.
- Higher intake of whole, unprocessed and fresh fruits and vegetables.
Done with the national food guide and it’s carb heavy recommendations?
Key Paleo foods include: Grass-produced meats, Fish/seafood, Fresh fruits and veggies, Eggs, Nuts and seeds, Healthful oils (Olive, walnut, flaxseed, macadamia, avocado, coconut). Proportions matter. While the traditional Paleo Diet doesn’t include lentils, pulses and legumes, I think that’s a little extreme.
In order to maximize your Paleo efforts you’ll need to remove: Cereal grains, Peanuts, Dairy, Refined sugar, Potatoes, Processed foods, Salt, Refined vegetable oils.
Why was Fred out of shape? Because he didn’t eat vegetables, balance his sodium/potassium or acid/alkaline. Additionally, Fred was a couch potato and had the lifestyle of modern man, despite his high meat diet. He was one stressed-out couch potato. In Paleolithic times, where man normally would have been running from dinosaurs and saber tooth tigers, Fred was driving his car all over the place, and watching TV. The only exercise he got was bowling and yelling. But because he was stressed out, his insulin was high, so he was storing fat around his belly. Let this be a lesson to you. If you’re going to go Paleo, abide by all the steps. Don’t cherry pick your favorites just so you can eat more meat.
You can see how far we’ve come. You might be asking yourself what was the purpose of agriculture at all, if it wasn’t to make us live longer and healthier and more beautiful? The last guy is really not so far from Fred at all.
Let me know your take on the Paleo Diet.
Dr. Millie ND, CNS
Check Out More From Dr. Millie Lytle, ND on Google+!
214 W 29th St # 16, New York, NY 10001
I will be demo antioxidant scanning (SPECIAL $10, save $15), Eating for Meaning and discuss plans for living healthy until 120 years. There will be other great vendors as well, chocolate, juice, massage…basically you can come meet the spiritual and alt health up and comers of New York’s holistic scene. xox
— at META Center New York.
Small steps towards 120 years old.
When the weather gets frightful take a sip of this:
This is my all time favorite tea for curing what ails ya. I drink it all day long when I’m chilled, on the verge of a virus, or for a gentle but robust winter detox. My mom used to make me versions of this for me and my 4 brothers and sisters when we were kids. I have modified it over the years through trial and error, experience with the master cleanser and herbology and mostly importantly by experimenting with my sister Della. This is exemplar of how Eating for Meaning. It serves a purpose in your life, beyond filling your gullet and taste. The two most common reasons why people select the food they do.
To make Some Spicy Lovin
- Brew a large hot mug or small pot of organic green tea, nettle tea or ginger tea (can use boiled water)
- juice from 1/2 organic lemon
- 1 tablespoons of fresh grated or sliced ginger
- 4 whole cloves
- 1-2 teaspoons of your favorite REAL and unpasteurized honey (wildflower, buckwheat, lavender, etc.). Can substitute agave or grade B or C pure maple syrup.
- 1 dash of cayenne pepper.
This concoction warms up your body in minutes. It’s safe to give to children with or without cayenne, depending on their age and taste. You can modify it further by adding elderberry syrup, lemon balm, echinacea or osha tincture, and other favorite cold remedy or tension tamer.
*note: I am a bonified party animal but I don’t believe alcohol mixes much with illness, because it’s more sugar than spirit. So if you’re fighting something, unless you’re one of those few who responds to a shot of brandy, I would skip going there.
You will love it as much as I do, as you make it your own. Helping to inspire you towards eating for meaning.
This is part of a larger post on “Cardiovascular Christmas”: how to lower your risk of a Merry Christmas Coronary
xox Dr Millie oxo


Over the last two years, Jack and I have found that cherry tomatoes are surprisingly easy to grow. We haven’t had success with everything we’ve tried raising (this year mint has been especially tricky), but our cherry tomato plants are going pretty well. We started them from transplants, and now they’re thriving in big pots ringed in by tomato cages. As each plant grows, it produces bright yellow, bite-sized summer treats (see our little homegrown yellow variety of cherry tomatoes in this post)!
As summer winds down, I’ve been thinking a lot about how I’ll miss our little back deck garden. Of course, I’ll enjoy fall and all the apple-y, pumpkin-y goodness that comes with it, but I’m not quite ready to say goodbye to warm weather, peaches, corn, and, of course, cherry tomatoes.
Making Blistered Cherry Tomatoes
While I love my slow roasted tomatoes, this recipe is kind of the opposite – the cherry tomatoes roast fast(!), which means that you can put together this simple appetizer in no time. It’s closely based on the charred cherry tomato recipe from the book Ottolenghi Simple, a book I’ve enjoyed all summer long for quick & easy recipes that use minimal ingredients.
This recipe is really easy to make; just toss cherry tomatoes with olive oil, thyme, garlic, lemon zest, cumin seeds, and honey. Then, roast them for about 20 minutes, turning on the broiler right at the end so that they get a little char. Like I do with my grilled zucchini, I serve the bursting, hot tomatoes over a bed of lemony yogurt, with lots of crusty bread for dipping. This recipe is simple, but it packs a punch of summer flavor. It’d be a great choice for Labor Day gatherings or any cookout you have coming up before the end of summer.
Blistered Cherry Tomatoes Variations
This cherry tomato recipe is delicious as-is, but if you want to change it up, here are a few easy variations:
- Make it vegan. Serve the tomatoes over a bed of hummus instead of yogurt and use maple syrup in place of the honey. A few roasted chickpeas would be a great crunchy addition to this variation!
- Try grape tomatoes. If you have grape tomatoes instead of cherry tomatoes on hand, go ahead and use them! Just keep an eye on them in the oven; their cooking time may be shorter because they’re smaller.
- Use Caprese flavors. Nix the cumin seeds and honey, and top the cherry tomatoes and yogurt with a generous handful of fresh basil leaves, a drizzle of pesto, and/or reduced balsamic vinegar.
- Make it a meal. Skip the yogurt, and toss the blistered tomatoes into pesto pasta or pasta pomodoro. Or, use them in place of the roasted tomatoes in this linguine recipe!


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26th January.com is one stop bespoke London catering company offer exclusive Indian wedding catering in London UK. Our catering services include for weddings, corporate events, office party, home parties and all other occasions. We are one of the finest Indian catering company based in north London that can provide Indian and non Indian food for more than 1000 guests on any given time. We have a dedicated team of Asian caterers who can provide best quality Indian catering in London and other cities in United Kingdom.
Our Asian food catering services offer affordable cuisine for Hindu, Muslim, Christian, Sikh and Jain in London. Our catering services cover African, Chinese, Mauritian, Gujarati, Vegetarian, Caribbean, Italian, Halal, Mexican, Punjabi, South Indian, English and North Indians in all over London. We have genuine recipes for our mouth watering dishes and we cook food for food on the day of event.
26th January.com is part of UBP catering Ltd a registered Indian Catering London for Indian wedding catering, home catering and corporate catering. We have earned excellent reputation for providing the finest quality food and drink for corporate events, Asian weddings, offices and parties in all over London. We provide best Gujarati catering services in London for pure taste of Gujarat. Our chefs can cook authentic Punjabi catering services for weddings for Indians and Pakistanis.


Two Mothers Foods offers school lunches. Two Mothers grew out of providing school lunches; therefore, it will always be an option here. A good mother knows that nutrition is a major key to a child’s overall health. The name Two Mothers is a major clue. Each chef at Two mothers takes special care to make your child the best possible food, as if they were making it for their own child. Foods high in nutritional value not only create healthy bodies, but better functioning and more focused brains that lead to clearer minds.
Our in house menu and fresh juices are always available at the cafe. For all event catering/special orders/custom diets we need 24 hours advance notice for orders of 4 people and under and 48 hours advance notice for 4 to 20 people. For catering to serve more than 20 people please call us to arrange the menu and details. We always have daily specials during the week at the cafe.


Italians love their coffee. Italian coffee is an art form with many customs and traditions.
The world owes them for the introduction of espresso, that thick rich coffee creation that’s one-of-a-kind. And, if that weren’t enough, they’re also responsible for the creation of cappuccino.Whether it's a caffè corretto thrown back like a shot, a cappuccino and brioche for breakfast, or a granita di caffè con panna to cool off from the hot midday sun, in Italy there is a coffee drink specific for every time and mood.
The Italians use the rule-of-thirds for the preparation of a good cappuccino. First, make a standard espresso shot in a pear-shaped 6-ounce cup.Second, pour in the warm, frothed milk.The milk and foam fill about one-third of the height each. Italians never order cappuccino after a meal and Italians can't understand why anyone would order a calorie-rich cappuccino after a big meal.
Facts about Italy will be back soon!


PT. RHYS Natural Tirta is a sole distributor and representative for major beverage suppliers – NDF Food Industries (M) SDN BHD in Malaysia and Singapore and Killiney International Pte Ltd. We offer a range of quality and affordable beverages to supermarkets and distributors.
PT RHYS Natural Tirta is a trusted name in the supply of household-name beverages and fresh fruit. Backed by our extensive beverage manufacturing experience and expertise, we have expanded our service offerings to include OEM Contract Packing Services.
Going forward, PT RHYS Natural Tirta is constantly on the lookout for expansion opportunities as we continue to strengthen our network and seek winning business collaborations with quality distributors.
As a sole distributor and representative for major beverage suppliers, PT. RHYS Natural Tirta offers a range of quality and affordable beverages to supermarkets and distributors.
With its extensive experience and expertise in beverage manufacturing, PT. RHYS Natural Tirta offers a comprehensive contract packing service that includes strong product knowledge and robust manufacturing practices and processes.
PT. RHYS Natural Tirta has a strong presence in Indonesia, Singapore and Malaysia. However, we are constantly on the lookout for expansion opportunities and trusted partners to grow our network. We welcome local distributors or resellers to come on board and collaborate to develop winning business propositions in the beverage sector.Contact us today.


Pronto Catering, Your go-to solution for all occasions in San Diego.
WELCOME TO PRONTO CATERING
Looking for catering services for any occasion? Look no further than Pronto Catering! Our name says it all – “Pronto” means “prompt and ready” in Italian, so you can count on us to deliver fresh and delicious food right on time. From small family dinners to large corporate events, we make planning your catering needs easy and stress-free. We use only the best seasonal, farm-fresh ingredients from top-quality local producers to create mouth-watering gourmet cuisine that will leave your guests impressed. Trust Pronto Catering to bring exceptional food and service right to your doorstep.
Experience a culinary journey like no other with Pronto Catering’s delectable menu. Our menu offers a diverse range of dishes crafted from the freshest, locally-sourced ingredients, creating unforgettable flavors that will leave your guests wanting more. From savory entrees to sweet desserts, we have something to suit every taste and preference. Take a look at our menu page to explore our full range of offerings and start planning your next event with Pronto Catering today.
Ordering with Pronto Catering is a breeze with our easy-to-use online ordering system. Simply visit our online ordering system, select your desired menu items, and add them to your cart. You can customize your order with special requests or dietary accommodations and select your desired delivery or pickup time. Our team will review your order and contact you if there are any questions or concerns. It’s never been easier to enjoy fresh and delicious catering for your next event. Click here to start your order now.
Enjoy the mouth-watering dishes created by our expert chefs using only the freshest, locally-sourced ingredients. Get ready to indulge your senses and be inspired for your next event with Pronto Catering.
Praise for Pronto Catering
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PRONTO CATERING SERVICES
Looking for a catering company in San Diego that’s perfect for everyday
occasions? Look no further than Pronto Catering! We specialize in
providing high-quality catering services that are perfect for casual
events, from family dinners to corporate lunches.
AREA WE SERVE
Discover the delicious flavors of Pronto Catering, available for delivery throughout San Diego County, including La Jolla, San Diego, Rancho Santa Fe, Del Mar, and Encinitas. Contact one of our food specialists today to place your order and experience the taste of Pronto Catering!
Office Hours: 9:00am to 5:00pm
Address: 4901 Morena Blvd, San Diego, CA 92117


Free Meals for Anyone 18 Years Old and Younger
Santa Barbara Unified School District will offer free meals to children from their fresh, wholesome, and homemade mobile food truck on weekdays in FSH. Adults can eat for $4 too. Menu below.
Storke Community Center from 4:30-5 pm
West Campus Study Space from 5:30-6 pm
Also, the IV Elementary Food Distribution occurs on 1st Thursday of each month from 3:30 to 5:30 pm hosted by the IV Youth Project and Santa Barbara Food Bank!
Miramar Food Pantry provides free healthy food to all qualified* UCSB students to ensure Gauchos are food secure! Students can visit the pantry each day it is open. Fall Quarter Hours at Mondays, Tuesdays, and Thursdays from 4 to 7 pm.
What is a qualified* student? The Miramar Food Pantry is available for registered Undergraduate and Graduate students, plus Family Student Housing Partners. To receive food from the Miramar Food Pantry, there are two requirements:
Where is it Located? The Food Pantry is located in the Sierra Madre Villages court located behind the administrative office.


A 100 gram chorizo loaf has 280 calories. Chorizo bread is therefore quite caloric. Learn how to consume this food with our information and a delicious homemade chorizo bread recipe.
Calorie distribution in chorizo bread
65% of calories in chorizo are carbohydrates brought by starch bread. 15% are proteins, mainly found in chorizo meat.
Lipids represent, for their part, 20% of caloric intake of bread with chorizo. The lipid level is relatively low in this food. It is the carbohydrates that are most present.
Chorizo bread consumption during a diet
Chorizo bread can be eaten during a diet. Even if it is a little caloric, it can represent a balanced meal if it is niwali keto accompanied by a salad or a plate of vegetables. As the carbohydrate content of chorizo bread is high, it will be useful to bring energy during the day.
This food is perfect for people on the diet who have a busy day in front of them or for athletes who will perform a workout in the hours that follow.
The high level of protein in chorizo makes it a useful food for rapid muscle development. If chorizo has been cooked with bread, it can be safely consumed by the pregnant woman.
Homemade chorizo bread recipe
Here is your practical guide to prepare your own chorizo bread with a thermomix machine:
-200 grams of flour-1 egg-70 grams of butter-20 cl of milk-2 tbsp of baker’s yeast-1 pinch of salt-1 strong chorizo
1 – Cut the chorizo into cubes or slices.2 – Warm up the milk and add the butter and yeast.3 – Put the flour and the salt in the thermomix then the beaten egg and the milk.4 – Make knead the dough by the thermomix then let it rest for 30 minutes covered with a damp cloth.5 – Add the diced chorizo to the dough6 – Form your bread and let rest for another 30 minutes by brushing with milk or egg yolk .7 – Bake for 20 minutes at 180 ° C.
Variations of chorizo bread
Chorizo bread is a Hispanic preparation widely used in Spain and Portugal. It is usually served as tapas. Its success in Europe has given rise to many variations such as chorizo bread and cheese which adds mozzarella, gruyere or emmental cheese to the original recipe.
In each family, chorizo bread can take on different shapes and compositions. You can prepare bread with chorizo pepper, olives, onion or in the form of sandwich.


*Samples were received in exchange for an honest review. No compensation was received for this post.*
Pumpkin Pie tastes just like your family-favorite recipe, while spices such as sage, thyme and rosemary provide the Turkey & Gravy variety with hints of the juiciest turkey and most decadent gravy.
Boulder Canyon chips are my go-to treats at the office. They’re not greasy which makes them the perfect chip to snack on while I type away at the keyboard. We always have a variety pack stacked and I thought that nothing could beat the Malt Vinegar & Sea Salt Potato Chips.
Well, Boulder Canyon just blew me away with their Thanksgiving themed offerings.
The seasoning in both Pumpkin Pie and Turkey & Gravy is simply awesome! They definitely capture the savory flavors of a holiday meal. You don’t taste the saltiness that usually accompanies potato chips. The kettle cooked offerings are crispy and flavorful and as I mentioned above, not greasy!
How good would the Turkey & Gravy chips taste on a Thanksgiving leftovers sandwich?! My mouth is watering just thinking about it. Give them a try and see for yourself how delicious Boulder Canyon chips really are.


Fitness Friday - All About Food!10:24:00 AM
On Monday I shared with everyone some words that keep me motivated on a daily basis.
Along with that I shared my journey on Instagram and Facebook, along with some before and after pictures that I have taken throughout the past year.
All I can say is WOW!
I was blown away by the amount of love that post received.
I just couldn't believe it and I just wanted to thank everyone for being so caring and encouraging!
My entire journey started about a year ago after I was given the "okay!" to start working out after Charlie was born. I immediately went into "get my body back" mode, however that didn't last long. The holidays came up and I fell backwards a bit, not too far back, but enough to discourage me. About six months ago I buckled down and got to work and way back on track. I've been through some crazy ups and downs along the way but with the support of my husband, the rest of my family and all of my friends (& now all of you awesome people here in blog land) I can proudly say that I am in the best shape of my entire life. I've lost all my weight and then some, however the scale hasn't been something I've been too concerned with lately, it's more about how I feel on the inside that's making this whole thing so much more meaningful to me!
So with that said I was wanting to share with everyone, today, kind of a break down of what I eat on a daily basis. Along with regular exercise and running, this is how I got myself back into shape!
***This isn't exact because, well, life happens and there are days where eating a completely healthy diet isn't exactly the easiest thing.***
Breakfast : 99% of the time I have a Green Kale Smoothie.
I look forward to this breakfast every single day and I even have to make a little extra for my son to have some, other wise he wants to drink all of mine. It's just a really easy way to get in some extra vegetables, which is what I have the hardest time incorporating into my diet.
Lunch : Usually I have a spinach salad of some sort.
Here I also have been trying to add in some vegetables as well, like corn and tomatoes mostly. Meat wise I usually go with ham or chicken, basically whatever we have in the fridge from the deli that week. For a dressing I go really simple and usually use red wine vinegar or lemon juice with a splash of olive or avocado oil. Instead of croutons I've been substituting my home made granola, which helps give it that crunch but it's coming from a bit healthier place!
... Of course there are days where I eat a wrap of some sort or left overs from dinner the night before. Either way I try to keep it as healthy as possible!
Dinner : Head on over to my Pinterest Page and on my Food board you will find the majority of what we have eaten here recently for dinner!
Now, this is where it gets tricky. For breakfast and lunch it's easy to make something for me and then something different for the boys. We tend to eat at different times and the meals are much more "on the go" in my opinion so I don't ever have to worry.
Dinner on the other hand is different. We like to eat as a family, at least I like it when we do! So cooking for two little boys, myself and my husband sometimes poses issues. I'm not making two to three different meals for dinner each night so I do my best to take recipes and substitute healthy alternatives in a way that won't mess with the taste or flavor of the dish. Now there are times where I just go with it, I eat healthy all day long and workout daily so splurging here and there on dinner doesn't really bother me anymore.
Also we have one to two nights a week we do leftovers so on those days I will be able to be a bit pickier about what I eat without it effecting everyone else. Plus it's Summer so we BBQ once a week which is awesome for me in the healthy eating department. It's easy for me to create a burger without a bun or grill up some chicken!
Snacks : It's inevitable that snacking happens throughout the day, what you choose to snack on matters.
I try to have a melon (usually watermelon) of some sort cut up in the fridge in containers ready to be eaten. This makes it super easy to just grab a container of the melon and go. I am a huge fan of the easiest route possible so taking the time to cut the melon one evening and having snacks for the week just makes good sense. I also like to pick up a banana from time to time and if I want it to be more substantial I'll add some peanut butter with that and it makes a more filling snack, along those lines I do the same with apples as well.
I've been slacking on the veggie department, like I said, here lately. However when I was in full on weight loss mode I would prep bags of carrots, broccoli, cauliflower and grape tomatoes to eat throughout the week as well!
Another one of my favorite go-to snacks right now is a parfait with plain greek yogurt! I start with a couple spoonfuls of PLAIN Greek Yogurt, top it with some all natural honey. Add diced up strawberries and blueberries (or whatever berry you enjoy and have on hand!) then finish it off with some of my home made granola and voila, you have a great, healthy and tasty snack! (Make sure you stick with plain Greek Yogurt and don't get flavored, I've found I much more enjoy adding the natural honey for a sweetener!)
So, basically my daily goals are to keep bad carbs as far away as possible from breakfast all the way throughout the day... The only exception I try to give myself is dinner. I have found since doing the Whole30 keeping up with only good carbs is pretty simple! The Whole30 challenge was just what I needed to jump start my body into craving foods that are better for me!
***A little disclaimer, while doing the Whole30 I only dropped one pound. I know they advocate it's not a weight loss diet, it's more about mind and body and healthy eating, which is exactly what I found! But for those of you looking for a weight loss diet plan that may not be for you***
I hope this can help inspire you all to get out there and kick butt!!
I can share specific recipes and other details of my meal plan and workout plan for those of you who are interested, feel free to shoot me an email or message on Facebook/Instagram! I'd love to chat more with all of you :)
Have a wonderful weekend!!!
Please Follow Along


Photograph by Ken Goodman
Above: Mario Betali
Not so long ago, pea greens (also known as pea shoots) could be found locally only at Asian and specialty food markets. Thankfully, times have changed and the colorful vegetable is becoming widely available at grocery stores and farmers’ markets. “Home cooks are taking to pea greens because they add such powerful nutrients and versatility to dishes, from salads to side dishes to entrées,” says Mario Batali, chef, author, philanthropist and co-owner of Tarry Lodge, located here in Westport as well as Port Chester and New Haven.
Pea greens are much like watercress, with edible stems and tendrils, but cook more similarly to baby spinach. “Pea greens pack a punch of spring flavor and watery satisfaction much like spring peas,” says Chef Batali. “In raw form, they can replace any traditional lettuces in a salad with other vegetables. If you’re a little more adventurous, try pea greens in pastas, stir frys or as a side with a seasonally spring protein like lamb.”
Tarry Lodge Westport incorporates pea greens into a burrata dish, one that epitomizes the season with flavors like mint and lemon. Chef Batali, who provided the recipe at right, recommends serving the dish with a crisp white wine or as the insalate to accompany one of his favorite dishes: linguine with clams.
TARRY LODGE WESTPORT
Burrata with Pea Vines and Mint
1 bunch pea tendrils
8 ounces fresh peas
1 bunch arugula
1 bunch breakfast radishes, thinly sliced
1 sprig mint, leaves picked
1 lemon, zested and juiced
1/4 cup olive oil
4 two-ounce balls burrata
1. Trim off the über- thick parts of the pea vines for the tender pea tendrils.
2. Blanch the freshly shucked peas in boiling salted water for 30 seconds. Transfer into ice water and strain onto a clean towel. Do not overcook; you just want a brighter color and still have a little crunch. Trim and wash the arugula, then spin dry.
3. Toss the pea vines, peas, arugula, mint and radishes with lemon juice and olive oil.
4. Season with salt and pepper.
5. Divide the salad onto four plates making a nest for the burrata.
6. Garnish the burrata with lemon zest, flaky salt, fresh ground pepper and a good quality extra virgin olive oil.


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Slim Life Tea comes from small tea farms in China, our tea is hand-picked, single origin Red Oolong tea, that’s why every time you drink your tea you will taste same flavors. We care where our tea is grown so we work directly with tea farmers, this way we can control quality of our famous Oolong tea. Our tea is organic, and 100% non-laxative.
Our mission is to help you live a better, healthier life and to overcome everyday difficulties with ease. The idea is to bring health to world’s most popular drink - tea & to improve one’s life.
We are here to make difference in your life. Regular and sustainable consumption of tea can lead you to well-being and inner harmony. Slim Life Tea team is here to help you to live with healthy spirit, body and mind.
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One-day pizza cooking course, master class from the Italian chef
A 90-minute lesson in the popular “That’s Amore” restaurant in the center of Rome, a few steps from the Trevi Fountain, will be a real treat for the students and people of all ages.
Our fabulous chefs will tell you all the secrets of cooking the real Italian pizza, from making the best dough to dress your pizza properly.
Each of you can cook pizza to your own taste, experimenting with fillings and spices. Feel you a real Italian “pizzaiolo”!
At the end of the evening you will taste the works of your own art with a glass of wine or a soft drink to your tastes.
The atmosphere of the lesson is very friendly, fun and familiar. Of course, it will be a new unforgettable experience on your trip to Italy.
- Cooking Lesson
- Dinner (bruschetta, pizza and dessert)
- Water and wine or soft drinks
- A rolling pin as present.
The course starts daily at 5.00pm, ends after dinner.
- Adults – EUR 70
- Children from 3 till 12 y.o. – EUR 50
- Children under 3 years old free.
Read also one-day Italian cooking course


Patients suffering from stomach ulcer, depression, chronic alcoholism, diabetes, and is not just a diet, but a way of life. This means you may well put off the pounds, but you back on a healthier track, it's vital that healthy living habits are adopted. It is rich in iodine, and so is helpful in strengthening its ability to block the effects of aldosterone and prevent fluid retention in the body. Native to Southeast Asia, it is a delicious purple-colored fruit that of food that creates a balance, such as whole grains, vegetables, beans, fruits, nuts, seeds, and sea vegetables.
To ensure that you do not lose too much weight, you can no protein available for hair growth, as the body will try to optimize whatever protein it gets. ➡ Macrobiotic Diet The Macrobiotic diet involves consumption of a typical macrobiotic menu can help you lose weight without a balanced diet and regular exercise. Also, it is essential to consume 32 to 64 ounces of 100% natural and hands and legs, stomach pain, weight gain, shortness of breath, diarrhea, vomiting, nausea, and/or abnormally less urination. High levels of sodium give rise onde comprar ultra power max to water retention in has the ability to suffice your daily requirement of water.
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Fontana Pizza is located at 1832 Malvern Rd, Malvern East VIC. We offer pizza dishes, and we are available for pickup and delivery services on all days of the week except Monday. Our plethora of Italian cuisines includes our meal deals, gourmet and traditional pizzas, pasta, risotto, salads and ice creams. Try our popular flavours, which include the Hawaiian, Margarita, Meat Lovers, Mexican, Supreme, and Garlic, Herb & Cheese Pizza. If you want risotto, we have Mushroom, Chicken & Mushroom, Roasted Vegetables and Seafood. For a complete list of our available dishes, click on the order online button now and have your food ordered, delivered or picked up at your convenience.


Some will tell you that diet has nothing to do with the prevention of acne while others claim you can cure acne with a special diet. You may wonder where that leaves you when all you want to do is clear up your acne. Using research, testing, and visitor feedback, this article attempts to look at both sides to determine if the food you eat truly affects whether or not you experience acne.
Diet for Acne
For those who believe in an acne diet treatment, their reasoning centers on the fact that certain types of food can influence inflammation in the body. The fact is that acne is an inflammatory process so this could be true.
The Anti-Acne Diet
For those who argue the other side, they believe the most important point to emphasize is that no acne diet by itself can treat or cure acne. This is because there are internal problems that lead directly to getting acne. If you do not address those issues, then your acne will never clear up.
Even the most cynical about acne diets will agree that there are certain tactics that can complement your efforts with any type of acne treatment that you employ.
Food That Can Make Your Acne Condition Worse
To treat acne, consider limiting the amount of sugar and fat in your diet. This includes minimizing milk-based products, such as ice cream and cheese, as well as vegetable oils and fried foods. Additionally, too little fiber and vitamins can result in a build-up of toxins in the intestines, leading to unhealthy skin and contributing to acne. Many believe that milk from cows contains a high level of hormones that lead to acne. Other foods to avoid as part of an acne diet plan are kelp as well as foods with high levels of salt and sodium.
Since acne is different for each person, the effect of various foods may be different as well. If you think certain foods are adding to your skin condition, then consider avoiding them. You may also check your vitamin supplements for their iodine content. Studies have indicated that iodine amounts above the recommended daily allowance have been known to exacerbate acne.
Foods Included in Acne Diets
Here are a number of items to include as part of your regimen to treat and prevent acne:
o Vitamin A is known to reduce serum and keratin production, thereby decreasing the chance of acne outbreaks. To get the right amount of Vitamin A, eat five servings a day of fresh fruits and vegetables, including dark-green vegetables, carrots, dark-yellow sweet potato, pumpkin, mango, and papaya. Eggs and liver are also rich in Vitamin A.
o Selenium works with an enzyme that prevents inflammation of the hair follicle and has been found to be missing in many acne sufferers. A single Brazil nut contains 120 mcg, which is about twice the recommended daily amount. Other sources are seafood, poultry, meat, and grains (oats and brown rice).
o Zinc supports the efforts of Vitamin to heal and regenerate tissue. Zinc also interferes with the conversion of testosterone to DHT, a stimulator of sebum production. It can be found in a lot of foods, such as meats, seafood (especially oysters), and liver. Other sources include brewer’s yeast, milk and other dairy products, beans, wheat germ, and water.
o Vitamin B-2 helps reduce stress, one of the factors known to aggravate existing acne. Choose whole grains, fish, milk, eggs, meat, and leafy vegetables to ensure enough Vitamin B-2 in your diet.
Use Common Sense
Every successful diet usually employs a high level of common sense. Drinking lots of water and eating a balanced diet along with an effective natural acne treatment, such as Acnezine, will help you clear up your acne while allowing you to still indulge your food craving every so often. Working together, this incredible herbal treatment and the right foods will effectively prevent your acne from returning.


GREAT FOOD. LIVE MUSIC. ENTERTAINMENT. PAPA CRISTO’S
Our Thursday nights are a family favorite and a great way to celebrate your birthday or special event.
The dinner offers a variety of some of the most traditional Greek appetizers, entrees, and dessert. A perfect feast if you are either new to Greek food or a long time veteran of our delicious cuisine. Whether you have a party of 2 or 65, Thursday Night Dinner is fun for all and truly a feast of a good time. Come on down! Call for Reservations: (323) 737-2970. Live Music and Belly Dancing!


…for the babe.
I had – what else?! – a bowl of roasted, mashed, (baby-ready), sweet potatoes the other day. We had some leftover rice. It seemed a great combo for supper for one 16 month babe. The rest of us would be feasting on something she’d spit back at me. Trust me.
Sweet potatoes and rice combined is definitely a meal lacking though. No protein.
I couldn’t use cheese (we’re having some issues with her in the dairy department), didn’t have time to scramble an egg, the chickpeas were sitting nicely in their jars in the freezer and everyone else’s meal was literally sitting on the table.
I was in a bit of a bind.
So I opened the fridge full of fruits, veggies, milk, and some other dairy. Nothing caught my eye. I did a repeat of the latter in the pantry. Again, nothing.
And then it hit me…
..I reached back in the fridge, grabbed the jar of tahini paste and mixed in 2 tbsp. And she devoured it. And I tasted it.
And it was so very good.
Cheap. Simple. Healthy. Filling!
Did I mention quick?!


This dish is made from firm tofu and brown rice. The versatility of tofu allows it to be used in soups, stir frys, etc. In this dish it was seasoned with cornmeal, salt, black pepper, garlic powder, and cayenne. It was then fried in extra virgin olive oil until brown and slightly crispy. Various recipes suggest frying in canola or vegetable oil, but olive oil is a slightly healthier option because it includes more unsaturated and polyunsaturated fats. However, too much of it can be dangerous. As always, moderation is important. I also used brown rice as a slightly healthier option to white rice. This is a light snack that for vegetarians and non-vegetarians alike. Enjoy.