Foodstyles:  32 New Orleans Classics for Mardi Gras

Enjoy these classic Mardi Gras Recipes. You don’t have to visit the Big Easy to celebrate with these Mardi Gras appetizers, Mardi Gras drinks, and […]

Source: 32 New Orleans Classics for Mardi Gras


Lāʻau Lāpaʻau – Healing Herbalogy – Healthy Immune in Winter Months

Brandolf Thorstein's Grimoire

Five tips for a healthy immune system, staying healthy during the winter months.

Lindsey Bristol, MS, RD

Immune Support During Winter Months Herbal Tea with Lemon

During cold winter months, there’s only one thing on your mind — supporting your immune system so you can be at your best and brightest. After all, you have places to be and a million fun things to do! There are some foods that can provide an extra helping of immune support. Here are five tips to help you keep support your immune system.

Stay Hydrated and Pack in Nutrients with Broth-Based Soups

Broth-based soups, especially chicken soup, is a time-honored tradition. But there’s more to it than folklore and hydrating with broths. Amino acids in chicken can help you stay healthy during the winter months.1 Vegetable broth is good for you too, though it isn’t as high in nutrients as its name might suggest. A cup of vegetable broth only provides…

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Foodstyles:  Hungarian Mushroom Soup with Fresh Dill

This Hungarian Mushroom Soup with Fresh Dill is creamy, with hints of smokiness and a great umami flavor. It’s the perfect bowl of soup to warm up with this winter! This past month in Portland has felt a bit like my days of living in snowy, frigid New York. The snow and ice here is out of the ordinary and I’m thanking my lucky stars that I purchased these boots in November – A birthday gift to myself. I really didn’t think I’d get much use out of them, except for when we went up to the mountains, but I’ve  […]

Source: Hungarian Mushroom Soup with Fresh Dill

Vegan Foodstyles: Filipino Giniling

This dish has many names around the world, and many variations. In Latin countries its called Picadillo; in the Philippines its called Giniling. I’ve seen it soupy or the drier way I make it. You’ll see in my notes below, the different options, such as adding red bell peppers or golden raisins. I left out the bell peppers because I’m not a fan. When I’m making savory empanadas, then I’ll add the raisins to the dish.

VEGAN PICADILLO {aka Giniling – Filipino Food}

Serves 4 to 6


  • 2 tablespoons olive oil

  • 2 large red potatoes, cubed

  • 1 medium carrot, peeled and cubed

  • 1 small onion, diced

  • 2 garlic cloves, minced

  • 1 (12 ounce) package Veggie Protein Crumbles (I used Lightlife’s Smart Ground)

  • 3 tablespoons tomato paste

  • 1/2 cup water

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • pinch red pepper flakes

  • 1/2 cup frozen green peas


  • Heat oil in a large non-stick pan with high sides over medium heat.

  • Add the potatoes and carrots, cook for 5 to 7 minutes or until the potatoes are slightly browned. Stir occassionally.

  • Add the onions and minced garlic, cook for another minute.

  • Add the veggie protein crumbles, break apart and stir.

  • Add the tomato paste, water, salt, pepper and red pepper flakes.

  • Mix well, and cook for another 5 minutes. Stir occassionally.

  • Turn off heat. Add the frozen green peas and mix well.

  • Season to taste with salt and pepper.



  • Keep the skin on the potatoes.

  • The veggie protein crumbles are already cooked – time saver!

  • I always have the 4.5 ounce tube of tomato paste in the fridge at all times for dishes like this. You can also buy the small can, and freeze the rest.

  • You can add 1/2 of a red bell pepper, diced, if you like; when you add the veggie protein crumbles. But I’m not a fan of bell peppers, so I left it out. Thank goodness so is our friend who I made this dish for.

  • You can also add a 1/2 cup of golden raisins after you add the tomato paste, etc. My mother doesn’t consider this recipe complete without raisins.  I chose to leave this out because I’m not making empanadas, and this recipe is the base recipe for empanada filling. (That’s for another recipe.)

  • Do not cook the green peas. Add the frozen peas as they are, to keep its vibrant color. Once mixed in, the dish will take care of the peas.

Foodstyles: Senorita Bread Copy-Cat Recipe of Filipino Star Bread Bakery

For the dough:
2 tsp or 1 pack instant yeast
1/4 cup tepid water
1 teaspoon sugar
3-1/2 cups gluten-free all-purpose flour
1/3 cup sugar
1 teaspoon salt
1/2 cup milk
1/2 cup unsalted butter, melted
2 eggs


For the assembly:
1/4 cup unsalted butter, melted
1/2 cup breadcrumbs
1/2 cup sugar


1. Dissolve yeast in tepid water, which is water with a temperature anywhere between 100 and 110 degrees F. To proof yeast, add 1 teaspoon sugar and let stand for 10 minutes. If the mixture doubles in volume then yeast is active.

2. In a large bowl, whisk together the flour, sugar and salt. Add the milk, melted butter, eggs, and yeast and combine well. On a clean surface dusted with flour, knead the mixture into a smooth elastic dough. Add more flour, if necessary.

3. Let the dough rest in a bowl greased lightly with canola oil. Cover the bowl with plastic wrap and let the dough rise until the size doubles, about three hours.

4. Divide the dough into two equal parts. Shape each part into a log and divide into eight equal parts with each piece weighing about 2-1/2 ounces. Roll each piece into a 3- by 5-inch rectangular sheet. Brush with melted butter, sprinkle with breadcrumbs and sugar, and roll the sheet like you would a jelly roll. Start from one corner and roll towards the opposite corner. Then sprinkle the rolled dough with more breadcrumbs and sugar. Place the pieces with the seam-side down on a greased baking sheet.

5. Preheat the oven to 375 degrees F. Let the rolls rise for another 30 minutes. Bake until golden brown, about 15 minutes.


Spanish bread freezes very well. Toss a frozen roll in the microwave and reheat for 30 seconds.

Asian Foodstyles: Malaysian Chicken Curry


  • 1kg chicken thighs
  • 2 tbsp groundnut oil
  • 2 onions, peeled and thinly sliced
  • Sea salt and freshly ground black pepper
  • 4 kaffir lime leaves
  • 1 cinnamon stick
  • 3 star anise
  • 400ml coconut milk
  • 100ml chicken stock
  • 1 tsp palm sugar (or soft brown sugar)
  • 2 tbsp light soy sauce
  • 2 tbsp fish sauce
  • 400g green beans, trimmed and cut into 5cm lengths
  • Handful of coriander leaves, roughly torn
  • 5 garlic cloves, peeled and roughly chopped
  • 4 or 5 long, red chillies, trimmed, deseeded and roughly chopped
  • 3 lemon grass stalks, trimmed with the outer leaves removed and thinly sliced
  • 5cm piece fresh root ginger, peeled and chopped
  • 4 large shallots, peeled and chopped
  • 1 tsp ground turmeric
  • 2 or 3 tbsp groundnut oil
  • 300g jasmine, Thai fragrant or other long-grain rice
  • 200ml coconut milk
  • 5 cm piece of fresh ginger, peeled
  • Pinch of sea salt


  1. First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).
  2. To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast-iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
  3. Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30 to 40 minutes until the chicken is tender.
  4. For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and leave to stand for 5 to 10 minutes. Fluff the rice with a fork and serve while still hot.
  5. Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3 or 4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the coconut rice.

List Of 160+ Herbs With Uses And Benefits!

On this page you will find our alphabetical list of 150+ 189 herbs! Every herb in our list has its own dedicated page on this site – with pictures and very detailed info! Follow the links to learn more about each herb. The goal of the individual herbs’ pages is to gather information about the plant in one place, so that anyone researching it can have quick access to information.

Please bookmark this page so that you can use it as a “quick lookup” when you want to learn all about a herb. […]

Source: List Of 160+ Herbs With Uses And Benefits!

Babaylan Knowledge: A Complete Tutorial About Herbal Medicine in the Philippines

Certain herbs, even some fruits are used as traditional and alternative medicine in the Philippines. This Buzzle article presents information on some popular medicinal plants, which are approved by the Department of Health, Philippines.  […]

Source: A Complete Tutorial About Herbal Medicine in the Philippines

Health:  How To Put Coconut Oil In Your Hair To Prevent It From Going Gray , Thinning Or Falling Out – Healthy Solution Team

We reveal a few of the most essential benefits of the usage of coconut oil for your hair:   Repairs Hair Damage Coconut oil is even better than mineral oil and sunflower oil, in the avoidance of hair damage. It is the only oil which decreases protein loss and enhances the shaft. Apply it on […]

Source: How To Put Coconut Oil In Your Hair To Prevent It From Going Gray , Thinning Or Falling Out – Healthy Solution Team