healthy

Living a healthy lifestyle with your food choices. Healthy living is a Feast Media must!

Everything In Moderation
It squished between my teeth and squashed down my throat to my belly, all soft and green and warm. My dad said it was safe to eat. He also said, afterward, that he had eaten so much of it once that he had hemorrhoids forever after. That didn't bode well, but too late was already too late by then. I didn't get hemorrhoids from it though. I was around ten or eleven years old, and I'd found it growing in the backyard. My dad called it poke sallet , but I've heard other names for it since then. Some people call it pokeweed , which is the name of the plant it comes from. Others call it poke greens , which makes sense if you've ever had turnip greens or anything like that. Still others call it poke salad , which is just another way of saying "sallet." You can call it whatever you like; just don't eat the berries.
By Laura Pruetta day ago in Feast
Elk Heart, Colorado Style
Elk heart is one of the less familiar cuts to come out of a Colorado hunting season, and it deserves a closer look. Trimmed, sliced, and seared in a hot skillet, the meat can be served with sautéed onions, roasted potatoes, and seasonal vegetables for a simple supper that makes use of an ingredient many home cooks have never considered. For hunters and families who prepare their own wild game, cooking the heart is a practical extension of processing an animal for food. It is also an opportunity to discover a cut with a texture and flavor distinct from the steaks and roasts that usually receive the most attention.
By Nolan Reed2 days ago in Feast
Garlic and Cheese Bread
My website is up now! Woohoo! And no sorry, I don't sell bread just yet (but I'll definitely think about it!) Let's have a look therefore how to make my special garlic and cheese bread. This is perfect for a spicy wintery soup, especially my savoury and warming butternut squash soup...
By Annie Kapur4 days ago in Feast
Blue Plate Special. Content Warning.
The neon sign outside the diner window was a buzzing, broken arrow that couldn’t decide whether to stay red or die completely. It was 3:00 AM on a slick, freezing October Tuesday, and the rain was hitting the asphalt outside with a steady, metallic hiss. This place didn't have a hostess, a dress code, or a line out the door. It sat right at the intersection where the highway gave up and turned into dirt, surrounded by thousands of acres of empty wood and black sky.
By Syl De'Vil13 days ago in Feast
Iceland’s Smelly Shark Tradition: Would You Dare?
Hákarl: The Icelandic Shark Dish That Takes Months to Make Why Icelanders bury a poisonous shark, dry it for months, and then serve it with a shot of schnapps
By zenGaze14 days ago in Feast
I Froze Dumplings Outside in Minus 11 Degrees and Asked My Mom About Fillings
Dumplings Freezing Outside the Window It is minus eleven degrees Celsius in Harbin today. Frost clings to the iron railing outside the balcony. Mom carries the bamboo tray out and lines dumplings in rows. They look like small white geese sitting in snow. After a while she turns them. They freeze a little longer, then go into bags. The outdoor air works as a freezer. No electricity. No space inside. Open a window and use it.
By Jin14 days ago in Feast
I Stopped Soaking My Instant Noodles and Started Boiling Them. Here Is What Changed.
The same packet of instant noodles can taste like two different meals. Soak it and the center stays slightly firm. The aroma hits once when you open the lid, then drops. Boil it and the smell reaches you before the first bite. The noodles have more spring. The broth and noodles hold together.
By Jin14 days ago in Feast
What I Eat on a Day That Starts at 4 AM. AI-Generated.
The alarm goes off at 4 AM. It has gone off at 4 AM for twenty years. I am a taxi driver in Philadelphia. My shift runs until 7 PM, six days a week. I train twice a day — morning and evening — and I have done it for two decades. Nobody pays me to stay in shape. Nobody inspects my plate. Nobody stands over me with a clipboard. If I eat garbage, the only person who pays for it is me, somewhere around mile two hundred of the day, with a steering wheel in my hands and no way to lie about how I feel.
By Max Buffett15 days ago in Feast
I Met My Childhood Self at the School Gate
At 4:17 in the afternoon, outside the elementary school. Plane leaves on the concrete, pressed black by bicycle tires. I held a blister pack of stomach medicine, edges worn white. I was forty-two, detoured by road construction. Then I saw the child.
By Jin16 days ago in Feast
My Mother's Youyanmo Tastes Like Being Eight Again
I. The earthen stove, the dough, and the crisp bite The big iron pot burned firewood. My mother judged the heat with her hand. She held it three inches above the bottom, paused two seconds, and knew whether to add wood or pull the fire back.
By Jin17 days ago in Feast
Fish-Head Drinking Isn’t a Shandong Rule. I Lived There 40 Years and Never Saw It.
Last winter, in a small restaurant in Jinan, a fish stew in an iron pot had just arrived. A Shandong man turned the fish head toward me and asked, “Is fish-head drinking really that fierce in Henan?”
By Jin25 days ago in Feast
I Cooked 16 Flowers in One Spring. One Numbed My Tongue.
Eating Flowers The first time someone told me daylilies could be eaten, I put my chopsticks down. The plate was already on the table: green-yellow buds, thin and straight, mixed with pork slices. I asked, “This is a flower?” Nobody answered. My aunt took a piece and put it in my bowl. I ate it. It tasted like a mushroom that had learned to be tender. I ate three bowls of rice.
By Jin25 days ago in Feast