healthy

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

Long John Silver's crumbs: The pros and cons of the free side dish
Crumbs, crumblies, crispies, fish pops At Long John Silver’s, the “crumbs” (sometimes called crumblies or crispies) are the small, crunchy, fried batter bits that break off the fish, chicken, or shrimp while they’re cooking in the fryer. According to Reddit, some people call them fish pops. Over time, crumbs became so popular that the seafood chain began giving them away free as a side item or garnish, by request.
By Cheryl E Preston7 months ago in Feast
Ways to Use Honey
Honey should be a staple in every household. However, don't limit it to just your kitchen. It is versatile and can be used in many different ways throughout the house. It is classified as a food, but it is not just for eating.
By Margaret Minnicks7 months ago in Feast
Understanding Blood Sugar: What It Is and Why It Matters
Blood sugar, also known as blood glucose, is one of the most important elements of human health. It refers to the amount of glucose present in the bloodstream. Glucose is a type of sugar that serves as the body’s main source of energy. It comes from the food we eat—particularly carbohydrates—and is essential for fueling the brain, muscles, and other vital organs.
By Israr khan7 months ago in Feast
Why Carrots Are Different Colors & Fun Facts
Most people know that the carrot is a root vegetable that is usually orange in grocery stores and at farmers' markets. What some people might not know is that carrots can be other colors, as well. They can be white, yellow, red, magenta, and purple.
By Margaret Minnicks7 months ago in Feast
Foods That Aren’t What They Seem. AI-Generated.
Real Cakes That Look Like Anything but Cake Thanks to hyper-realistic baking, cakes that look like everyday objects have taken over the internet — from handbags and shoes to burgers, soap, and even raw chicken. These “illusion cakes” look so convincing, people often hesitate before slicing into them.
By Secret8 months ago in Feast
The Secret Life of Ice Cream — From Salt to Squid Ink. AI-Generated.
Ice Cream Didn’t Start with Cream The earliest versions of ice cream didn’t even contain cream or milk. Ancient Chinese and Persian civilizations were known to mix snow with fruit juices or honey, creating the first “icy desserts.” In fact, around 200 BC, Chinese nobility enjoyed a frozen mix of rice and milk packed in snow — something like an early ice milk.
By Secret8 months ago in Feast
More Than Just a Sip: The World’s Most Flavorful Teas and Their Origins, Teas Lover Must Try It. AI-Generated.
All Tea Comes from One Plant Surprisingly, almost all the teas we drink today — black, green, white, oolong — come from the same plant: Camellia sinensis. What makes them different is how the leaves are treated after they’re harvested. For example, black tea is fully oxidized, which gives it that bold, dark taste. Green tea is steamed or pan-fired right after plucking to prevent oxidation, giving it a lighter, more refreshing flavor. White tea is the least processed and comes from young buds, making it the most delicate in both color and taste.
By Secret8 months ago in Feast
Matcha Dessert – From Leaf to Luxurious Treat. AI-Generated.
From serene Japanese tea ceremonies to vibrant modern cafés around the world, matcha has captured hearts and taste buds alike. This finely powdered green tea leaf is far more than a simple drink; it has become a versatile culinary ingredient that inspires creativity in desserts, beverages, and even savory dishes. Its vivid green color, earthy aroma, and unique flavor profile make it a favorite among chefs, bakers, and food enthusiasts worldwide. Yet, the journey of matcha — from carefully cultivated tea leaves to decadent dessert creations — is as fascinating as its taste.
By Secret8 months ago in Feast
A Taste of London…simply fantastic!
HA Taste of London…simply fantastic! There is a show on Recipe.TV called “A Taste of London” hosted by Chef Edward Delling- Williams. It is as the title of the show says the food of London and culture. Being a native of London Edward Delling-Williams on the subject of London and the food. I love to watch a taste of London anytime it’s on. I would even watch reruns of it even if I’ve seen the episode before because it’s so enjoyable. I also like Edward Delling- Williams. He’s a personal host of the show one of my favorite cooking show personalities.
By Rikki La Rouge 8 months ago in Feast
The Healing Power of Zobo Iced Tea with Cinnamon, Ginger, and Lemon.
In my kitchen today, nine glass jars gleamed like liquid rubies. Inside each jar is a brew that has been loved for generations across Africa and beyond — zobo tea. This vibrant iced tea is made from dried hibiscus petals, simmered gently with cinnamon, fresh ginger, and lemon. I have chosen to make mine without sugar, allowing the natural tang of hibiscus, the warmth of cinnamon, the spice of ginger, and the brightness of lemon to shine in their purest form. It is more than a drink. It is both nourishment for the body and a quiet reminder of the God who provides healing through His creation.
By Test8 months ago in Feast
6 Tips to Pick the Right Indian Food Catering Services in New York City
In the Empire City, New Yorkers are obsessed with Indian food. Due to the diverse population of NYC and growing appetite for Indian cuisines, people and businesses are hiring Indian food catering services for their events. Whether it's a birthday party, wedding anniversary, corporate event, fundraiser, or social gathering, you can see stalls of Indian food (like Samosas, Masala Dosas, Pav Bhaji, Tikki, Chole Bhature, Dhokala, Medu Vada, Idli, Plain Uttappam, Paneer Tikka, Navratan Korma etc..) everywhere. If you are also thinking of using Indian food catering services for yourself in New York, then don’t worry. Read the following tips to find the right caterer and make your celebration special.
By Falgun Shah8 months ago in Feast
Kabli Pulao – A Feast of Memories
Sometimes the mending of the heart doesn’t come from grand speeches or heavy words, but from a scent, a taste, or the gentle knock of an old memory. So today, I decided to cook. Not an everyday curry, not something rushed — but something that breathes patience, something that fills the kitchen with fragrance and the table with stories.
By Janalam8 months ago in Feast