Food Allergies – Eating natural organic foods can hold the solution

Modern diets are ill suited for our genetic composition. Evolution has not kept pace with advances in agricultural food processing resulting in a plague of health problems for modern man, including but not limited to severe food allergies.

Children and adults living on this Island in Papua New Guinea eat natural foods off the land and have been tested to show dont suffer from any allergic reaction to common allergenic foods. Yet, on parts of the island where processed foods are now part of the daily diet and cleaning products widely available, allergies suddenly become present.

Often, allergies may be causing diseases that are stumping doctors and specialists time and time again.

By following an organic paleo diet, the single most important nutritional change we can make towards our health, helps to eliminates modern day high allergenic foods, while keeping the immune system strong and the body functioning optimally. READ MORE

Japan: Seijin no hi (Coming of Age Festival)

Coming of age is a serious event in Japan. So serious that the occasion is celebrated every year during the Seijin no hi (Coming of Age Festival). In Japan, twenty is considered to be the beginning of adulthood and is the minimum age for drinking, smoking, and voting.

Up until the year 2000, Seijin no hi was celebrated annually on January 15th. The national holiday is now celebrated every second Monday in January. READ MORE

68th Annual Golden Globes Menu





JANUARY 16, 2011

Presented by Beverly Hilton Executive Hotel Chef Suki Sugiura


Grilled Eggplant with Edamame and Red Pepper Hummus with Marinated Artichoke and Arugula

Combination Entrée

(California eco-friendly inspired from Central Valley)

Grilled Beef Tenderloin of Beef with Caramelized Fennel Marmalada and

Sauteed Mild Chili Sesame Crusted Filet of Pacific Sea Bass

Light Cream of Fine Herb Tumeric Lemon Grass Sauce

Black Risotto Parmesean

Young Bok Choy, Haricot Vert and Baby Carrot

Dessert Trio

Presented by Beverly Hilton Executive Pastry Chef Thomas Henzi

California Almond Cake


Chocolate Royaltine Crunch Triangle


Fresh Berry Tart

Take a Look at these Chefs at Prep for Golden Globes 2011

January: National Oatmeal Month

Healthy dinning and lifestyle habits are often included in many New Year’s resolutions. January makes it easy to kick off a healthy eating regime by championing oatmeal.

Oats were one of the earliest cereals grown by man. Evidence points to the cereal being used in ancient China as long ago as 7,000 B.C. The ancient Greeks were the first civilization known to have created porridge from oats. READ MORE

The Annual Kukeri Festival-Bulgaria

Photo Credit: Alexander Mirchev, Courtesy of Discover Bulgaria

Every January in the rural villages of Bulgaria thousands of men perform an ancient masked ceremony, which is the essence of the Kukeri Festival. Passed down for generations, this ritual is believed to ward off evil. This year the festival is celebrated on January 11, 2011.  READ MORE

History & Food Traditon of Epiphany

Southern French style king cake.  Northern French looks different.

Southern French style king cake. Northern French looks different.


Rosca de Reyes

Epiphany is a Christian feast celebrating the ‘shining forth’ or revelation of God to mankind in human form, in the person of Jesus Christ.

The observance had its origins in the eastern Christian churches, and included the birth of Jesus Christ; the visit of the three Magi (Caspar, Melchior and Balthasar) who arrived in Bethlehem; and all of Jesus’ childhood events, up to his baptism in the Jordan by John the Baptist. The feast was initially based on (and viewed as a fulfillment of) the Jewish Feast of Lights. This was fixed on January 6.

The first reference to Epiphany in the Latin West is a slighting remark by Clement of Alexandria in Stromateis, I, xxi, 45: “There are those, too, who over-curiously assign to the Birth of Our Saviour not only its year but its day…” Origen’s list of festivals (in Contra Celsus, VIII, xxii) omits any reference to Epiphany. The first reference to an ecclesiastical feast of the Epiphany, in Ammianus Marcellinus (XXI:ii), is in 361.

Thus in the Latin church, the feast of Christmas was established before that of Epiphany. Over time the western churches decided to celebrate Christmas on December 25. The eastern churches continued to treat January 6 as the day marking Jesus’s birth. This has given rise in the west to the notion of a twelve day festival, starting on December 25, and ending on January 6, called the twelve days of Christmas, although some Christian cultures — especially those of Latin America — extend it to 40 days, ending on Candlemas, or February 2 (known as Candelaria in Spanish). READ MORE


Food Traditions

Food and drink are the center of the celebrations in modern times, and all of the most traditional ones go back many centuries. The punch called wassail is consumed especially on Twelfth Night, but throughout Christmas time, especially in the UK. Around the world, special pastries, such as the tortell and king cake are baked on Twelfth Night, and eaten the following day for the Feast of the Epiphany celebrations. In English and French custom, the Twelfth-cake was baked to contain a bean and a pea, so that those who received the slices containing them should be designated king and queen of the night’s festivities.

In colonial America, a Christmas wreath was always left up on the front door of each home, and when taken down at the end of the Twelve Days of Christmas, any edible portions would be consumed with the other foods of the feast. The same held true in the 19th-20th centuries with fruits adorning Christmas trees. Fresh fruits were hard to come by, and were therefore considered fine and proper gifts and decorations for the tree, wreaths, and home. Again, the tree would be taken down on Twelfth Night, and such fruits, along with nuts and other local produce used, would then be consumed.

*Source Wikipedia

Healthy Diet Tips from Around the World for the New Year

Its a new year and many of us are feeling refreshed and ready to take on the challenges of the months ahead.  A common new years resolution is to lose weight and get in shape.  Part of that may include joining a gym or fitness group, and adopting new eating habits.  This year, why not try an entirely new approach to dieting by learning more about  the healthy eating habits from other cultures while exploring new and different cuisines that you may not have thought about otherwise.  Click here to learn more about healthy diets from around the world.

A Mexican New Year’s Menu & Recipes

Trying to put together a New Year’s Menu with rich with Mexican Tradition.  Check out this list below.

  • Tamales with guacamole dressing. This is a traditional dish in Mexico and it takes several hours to prepare.
    Photo by

    Photo by

    There are different types of tamales that can be prepared and you can have a combination of the ones you would like to eat.

  • Frijoles a la charra (beans in a pot). They are a very popular side dish served in Mexico. There are different ways that they can be prepared (different ingredients can be added to make them have a different flavor); it is up to you to decide how you want to cook them.
  • Menudo. This is a Mexican soup served before, after, or during the meal. It can also be eaten the morning after the New Year’s celebration, because it can cure any hangovers that one might have.
  • Buñuelos. They are a very popular dessert in Mexico; especially made during this holiday. It is a, fried, sweet tortilla that will leave you wanting more.

Image from Photobucket

  • Pan de campo. It is a, famous, sweet type of bread served as a dessert that the Mexican culture prepares during this holiday.

Learn about some of the non -food related traditions

The Worldwide Consumption of Chitterlings

Chitterlings (often pronounced /ˈtʃɪtlɪnz/ and sometimes spelled chitlins or chittlins in vernacular) are the intestines of a pig that have been prepared as food. In various countries across the world, such food is prepared and eaten either as part of a daily diet, or at special events, holidays or religious festivities.


United States

In the United States, chitterlings are an African American culinary tradition and a Southern culinary tradition sometimes called “soul food” cooking. In vernacular terms, chitterlings are often pronounced as chit’lins.

Chitterlings are carefully cleaned and rinsed several times before they are boiled or stewed for several hours. A common practice is to place a halved onion in the pot to mitigate what many regard as a pungent, very unpleasant odor that can be particularly strong when the chitterlings begin to cook. Chitterlings sometimes are battered and fried after the stewing process and commonly are served with cider vinegar and hot sauce as condiments.


In colonial times, hogs were slaughtered in December. During slavery, in order to maximize profits, slave owners commonly fed their slaves in the cheapest manner possible. At hog butchering time, the preferred cuts of meat were reserved for the master’s use with the remains, such as fatback, snouts, ears, neck bones, feet, and intestines given to the slaves for their consumption


Gallinejas are a traditional dish in Madrid. The dish consists of sheep‘s small intestines, spleen, and pancreas, fried in their own grease in such a manner that they form small spirals. The dish is served hot immediately after preparation, and is often accompanied by french fries. Few establishments today serve gallinejas, as it is considered to be more of a delicacy than a common dish. It is most commonly found served during festivals.

Zarajos: A traditional dish from Cuenca is zarajos, which are simply sheep’s intestines rolled on a vine branch and usually broiled, but also sometimes fried. They are usually served hot, as an appetizer or tapa. A similar dish from La Rioja is embuchados, and from the province of Aragon, madejas, all made with sheep’s intestines and serves as tapas.


Les tricandilles are a traditional dish in Bordeaux and its region. They’re made of pig’s small intestines, boiled in bouillon then grilled on a fire of grapevine cane. It’s an expensive delicacy.

Latin America

People in the Caribbean and Latin America also make use of it in traditional dishes such as Mondongo. They are also a popular street food in many South American cities and towns.

Chinchulín (in Argentina and Uruguay) or chunchule (in Chile) (from the Quechua ch’unchul, meaning “intestine”) is a dish made from the cow’s small intestine. Other name variations from country to country are choncholi (Peru), chunchullo, chinchurria o chunchurria (Colombia), chinchurria (Venezuela), tripa mishqui (Equador) and tripa de leche (Mexico).