BAKERIES - DELI - RESTAURANTS - FESTIVALS - EVENTS ethnic …ethnicfood.ca/wp-content/uploads/2019/07/ethnicfood_29... · 2019-07-03 · of the most amazing vegetables: 1. Tiger Nuts

Issue 29 June 28, 2019 - Print & Online Where to buy & eat good Ethnic Food?ethnic food DRINK

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High quality European products, chocolates and cookies from Germany and Austria, smoked and fresh meats, cheese, homemade salads and fresh bread. While you’re here, stop by their Hot Food Counter to have a hot meal or simply just take it with you.The HOT MEALS includes: Schnitzels, Soups, Ham-burgers, Goulash, Sausages, Fish, Ribs, Chicken, Potato Pancakes.You are always welcomed!

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Five Exotic Vegetables (Salsify)

Vegetables are very good for a healthy mind and body. Their benefits and inherent goodness is apparent with time. Here are some of the most amazing vegetables: 1. Tiger Nuts are a great source of iron and potassium. They can be soaked in warm water and then eaten with raisins and milk. In Spain, these nuts are used to make the Horchata, which is rich in sugars and vegan qualities. 2. Oca is a root vegetable that has the goodness of the potato and also is an excellent source of vitamin C and A. You can opt for various vari-eties of Oca as they are tangier and starchy like the traditional potato. 3. Romanesco is a vegetable that can help offer you a rich source of vita-min C and K. It is rich in fibroids and carotenoids. This friendly cous-in of the caulif lower can be eaten

in f lavourful mixes and curries. 4. Salsify is a root vegetable with an exotic taste that is quite deliciously prepared in the same vein as a meat dish in India, especially in Bengal. This vegetable can be compared to the antichoke hearts in some re-spects. Salsify belongs to the dande-lion family and is also known as the ‘oyster plant’ because of its faintly oystery f lavour when cooked. Sal-sify can be boiled, mashed, or fried like a potato, and it makes a yum-my addition to soups and stews. 5. Olkopi or Kohlrabi is a vegeta-ble that is unique looking and can be used in light f lavourful curries. Its juicy stems can be truly good addi-tions to the salad we eat for snacks.

5 Things You May Not Know About RiceRice has an incredibly long his-tory, and some of its details are fascinating. Here, five facts you may not know about rice. 1. All white rice starts brown. White rice is just brown rice that's been rid of its outer bran layer and polished. 2. Rice is good for years— if it is not brown. Uncooked white rice will stay fresh and edible for any-where between 10 and 30 years! But uncooked brown rice has a shelf life of just 3 to 6 months be-cause the bran coating will oxidize. 3. The Great Wall of China is held together with sticky rice. While the Great Wall was being built dur-ing the Ming dynasty in the 15th and 16th centuries, workers used a por-

ridge made with rice along with calci-um carbonate as a mortar to hold the wall's stones together. Rice, which adds strength and stability, was used in the walls of the city of Nanjing. 4. When leaving the wedding cer-emony, and after the blessing of the bride and groom, it is traditional in many cultures to throw grains of rice over the heads of the newly-weds in order to wish them pros-perity and fertility in the future. 5. Asia alone both produces and consumes 90% of the world’s rice. There are over 40,000 varieties of rice and the three favourite are Bas-mati, Thai Jasmine and Italian Ar-borio.

Credit card fraud is increasing —what to do if you're scammed(NC) With new technologies making our personal and financial informa-tion more accessible to fraudsters, Canadians are increasingly worried about fraud and identity theft.

According to a new survey conducted for Chartered Professional Accoun-tants of Canada (CPA Canada), 70 per cent of us are more concerned about fraud today than we were five years ago. Meanwhile, almost one in five are aware of having been the victims of credit card fraud – the most com-mon type of fraud experienced.

To keep you and your finances safe, it’s important to follow some essen-tial safety tips:•Review your bank statements each month to check for discrepancies. Thieves don’t necessarily make large purchases with stolen information – they may make smaller purchases that are harder to spot, so make sure you monitor your accounts on a regu-

lar basis.•Shred personal documents before disposing of them.•Cover the pin pad when at the ATM or cash register.•Avoid using public Wi-Fi to buy any-thing from retail websites or conduct online banking. Wait until you get home or use your cellphone’s data plan instead.•Set up electronic alerts to notify you of banking activity. Your financial institution can automatically notify you of purchases, payment deadlines and payment posts, enabling you to keep track of all your transactions. These alerts can also tip you off to fraudulent activities like unauthor-ized payments.

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ORGANIC MEATAll our meats are certified organic and fresh. All meet is from handpicked local farms. Our organic meats taste better and are very delicious- Non-GMO - No antibiotics - No hormons Beef, pork, chicken, turkey, lamb. Souvlaki, saussages, marinated meat Ask us where you can ROAST MEAT.

OTHER PRODUCTS We also sell other products like eggs, olives, olive oil, crackers spices, sauces, many condiments and other.

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High Sugar FruitsYou’re given a banana and an ap-ple. Guess: Which one has more sugar? The average-sized apple, while lower in calories overall than an average-sized banana, actually has approximately five grams more sugar. It may surprise you that a medium apple (three inches in diameter) has 19 grams of sugar and 25 grams of carbs. Apples are a high-fiber fruit, also rich in antioxidants like vitamin C, which help keep your immune system humming. Fruits high in sugar include litchis, passion-fruit, pomegranates, mangoes, cher-ries, oranges, kiwifruit, grapes, guavas, and bananas. Below is a list of fresh fruits high in sugar: 1. Litchis (Lychees) - Up to 15% Sugar, Sugar per 100g - 15g (3.8 tsp). They’re not a particularly popular snack, but this exotic fruit is a favourite addition to Thai restaurant menus and cock-tails. Surrounded by red, leath-ery skin, the ripe white inside of the fruit is super sweet to taste. 2. Mangos - Up to 14% Sugar, Sugar per 100g - 14g (3.4 tsp). If you’re eating the whole fruit,

you’d be eating approx. 46 grams of sugar — that’s more sugar than most doughnuts! However, a serv-ing of mangoes is typically consid-ered to be about a cup’s worth. In a cup, there are 23 grams of sugar, about half that of the full mango. 3. Cherries - Up to 13% Sugar, Sugar per 100g -13g (3.2 tsp). Dried cherries are far denser in sugar content than the fresh kind. In one-third of a cup of dried cher-ries, there are nearly 30 grams of sugar. Some of this sugar is added after the fruits are dried. However, in a cup of fresh cherries, there are nearly 20 grams of sugar. Cher-ries also have dozens of health benefits from antioxidants and anti-inf lammatory compounds. Other fruits high in sugar are also: Pomegranate - Up to 14% Sugar, Sugar per 100g - 14g (3.4 tsp), Ba-nanas - Up to 12% Sugar, Sugar per 100g - 12g (3.1 tsp), Apples - Up to 10% Sugar, Sugar per 100g - 10g (2.6 tsp), Kiwifruit - Up to 9% Sugar, Sugar per 100g - 9g (2.2 tsp), Peaches - Up to 8% Sug-ar, Sugar per 100g - 8g (2.1 tsp).

Picnic packing – 7 items to remember on your next trip

(NC) Whether you’re planning a daytrip to the lake or adventur-ing in the greenspace behind your yard, going for a picnic is always a fun summer tradition. You’ll never forget your favourite snacks and treats, so here’s a helpful list of non-edible must-haves for your basket:

Blanket. If your destination is ta-ble-less, make sure to pack a blan-ket large enough to fit you and your friends. Yoga mats placed under the blanket will keep you more comfortable on uneven ter-rain. Tip: put the blanket inside a fitted sheet with weighted items in each corner – this will form makeshift walls around your pic-nic area to keep unwanted critters away.

Mosquito-repellent clothing. The last thing you want getting in the way of a good meal is unwant-ed pests. Exclusive to Mark’s, WindRiver No Fly Zone clothing repels mosquitos and is available in both men’s and women’s tops, pants, shorts and hats.

Water bottle. Keep hydrated with an insulated water bottle, espe-cially if there’s a hike to reach

your destination. Always pack more water than you think you’ll need – especially if you plan to cook and clean with it.

Utensils, plates and napkins. How many times have you had to use your fingers to scoop the last bit of something out of a jar, then proceeded to use your pant leg as a napkin? Baby wipes work great as a quick sanitizer. Your friends (and pants) will thank you.

Portable speaker. Country, rap, blues or rock ’n roll – whatever your preference, be sure to crank the tunes on a portable speaker. Just don’t rely on one that only works with Wi-Fi, as you likely won’t have access to any.

Umbrella. Beat the heat with a large stand-alone umbrella to pro-vide some shade during peak sun hours. Tip: if possible, set up near trees – you’ll get the shade you need and added privacy.

Garbage bags. Be respectful of the area you’re visiting and al-ways be sure to leave the space in the same condition it was when you arrived. Use one bag for gar-bage and one for recycling.


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Since 1974, the Sweet Gallery has been creating the finest European cakes and pastries in the Greater

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European Tortes and Pastries – Krempita, Dobos, Beigles, Reform, Opera, Caramel Crunch, Figaro and moreHoliday Desserts including Zito, Viennese Strudel, Tutti Fruitti cookies, & BaklavaDessert Tables and European Wedding CakesSlab cakes, Small French Pastry, Petit Fours, European cookiesCafé featuring Burek, Goulash Soup, Quiches, Sandwiches, Chicken Schnitzel and more

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Meditation Diet: What To Eat And What To Avoidby Quincy Malesovas, peacefuldumpling.com Quincy is an NC-based college student who is passionate about leading a healthy and compassionate life. Aside from classes, she fills her time with cooking, writing, travel, and yoga. You can find more from her on her blog Shugurcän and on Instagram.

Have you ever been to a vegetarian restaurant that boasts “no garlic, onion or mushrooms”? I’ve been to many, and have always been baff led by the reasoning behind the restric-tions. Were there some ethical im-plications of those foods that I was not aware of? Was the restaurant catering to those with allergies? Did they hate f lavor? None of the above, actually. It just so turns out that the exclusion of garlic, onions and mushrooms in the diet is just one of many factors in following a sattvic diet. In ayurvedic tradition, food is categorized into one of three groups: tamas, rajas, and sattva. The distinction is made based upon the foods’ qualities (called gunas). The first two work against a bal-anced mental state. Tamasic prod-ucts (like meat, processed food or alcohol) dull the mind, while rajasic foods (like hot sauce and coffee) overwhelm and overstimulate. Not only is this harmful for the body, but even more so for the mind. How are you supposed to remain in a good headspace when you’re buzzing with caffeine or in a carb-induced coma? How can you possi-bly have the clarity to sit and ref lect and manifest and meditate (if that’s your thing)? Ayurvedic practitio-ners believe that the most spiritual diet is one consisting primarily of sattvic foods. These are ones con-sidered to be pure and non-harming (to yourself or others). Sattvic foods are as follows: -Ripe fruits and vegetables (in season) -Nuts and seeds -Whole grains -Legumes and other minimally pro-cessed, plant-based proteins -Natural sweeteners (in moderation) It’s suggested to take these foods in equal amounts, to promote bal-ance. So a buddha bowl (equal parts grain, veggies and protein with a fat-based dressing or top-ping) would be an ideal sattvic dish. Now how about the things we leave behind? How can one possibly sur-vive without a little indulgence in the treats that are oh-so bad for our minds? First, maybe it would help

to understand why certain quali-ties prohibit higher consciousness. Foods with lots of caffeine act as stimulants and make the mind hy-peractive. Strong spices can have a similar effect. Many foods deemed off-limits in vedic cooking are also aphrodisiacs. It goes without saying why these could hinder a pure men-tal state. Alcohol and tobacco are also pretty self-explanatory. Pro-cessed foods (like white f lour/sugar, microwavable or canned meals, packaged snacks) induce brain-fog and make it hard to concentrate. And the list goes on… If you’re serious about your medita-tion practice, you may want to con-sider limiting tamasic and rajasic items. It may not be easy at first, but the benefit to your meditation will surely be worth it. Try out these alternatives for the following “forbidden” foods: -Coffee –> try tea made from chicory and/or dandelion roots -Chocolate –> carob is a nice, milder alternative -Onion –> fennel or celery can provide a similar taste -White Sugar –> sub brown rice syrup or stevia -Fried Foods –> heavy root veg-etables (like sweet potato) and/or rich healthy fats (like nut butters) can be just as satisfying without the ill effects And a couple more tips: -Make your meals fresh and avoid overcooking -If you must reheat leftovers, use the stove or oven as opposed to the microwave -Avoid excess spices and complicat-ed food combos- keep it simple -Try to time your meals strategi-cally for optimal energy and diges-tion- eat upon rising, have your largest meal at midday, and try to eat dinner before sunset -Slow down- eat mindfully, not when rushed or anxious If you are a frequent meditator, it is worth evaluating your diet to see if any changes might be beneficial to your practice.


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Mindful Mealtimes: Food and Meditation IntersectBy Robert Puff Ph.D. Meditation for Modern Life

You may ask yourself, “What does eating have to do with meditation?” The answer is that food and medi-tation actually work well together. In this post, I’ll explain how. Dur-ing the day we tend to become so busy that we’re not 100% present with “what is” and we miss out on wonderful experiences that happen all the time. Eating is one of these amazing experiences that we often do without paying any attention to it. So what if we made a conscious effort during mealtimes? When you eat slowly, carefully, and thought-fully, you’ll begin to experience food differently than you ever have. Eat-ing with presence and being 100%

aware of what it is you’re eating is one of the greatest gifts you can give yourself everyday. Mindless Eating Example. Think back on a holiday when someone prepared a wonder-ful meal for you and you scoffed it down so quickly that you didn’t truly appreciate all the work and care that was put into what you ate. Perhaps your mother, grandmother or some-one else who cared about you invest-ed hours and even days preparing the meal. Once the meal was ready, how-ever, you didn’t take the opportunity to enjoy it because of you were, for whatever reason, in a hurry. For ex-ample, you may have been rushing because you wanted to continue with

whatever celebration was taking place. As a result, you didn’t real-ize until later how wonderful or how much thought and love was put into that dinner created especially for you. Unfortunately, it’s not just dur-ing the holidays that we do this. On a daily basis, we become consumed with what has to get done and where we have to be next. We place our order in a drive-thru so that we can fulfill our immediate need to quiet our stomachs. Sometimes we even eat without realizing what or how much we’ve consumed. I encourage you to do the exact opposite of what I call “mindless eating.” I recom-mend you begin “mindful eating” instead. Invest time to realize how good food can taste, how relaxing it can be to take the time to sit and be in the moment with your food. Take a bite of whatever it is that you are eating and feel it in your mouth. Taste it and recognize the immense f lavors you’re sensing. Food and mealtimes are so much better when you slow down and eat mindfully. If you meditate, mindful eating is the perfect way to continue your medi-tative practice. After all, meditation is about following your breath and being present in the moment. Using these techniques while eating will allow you to appreciate what you put in your body. It will give you a plea-surable experience because you have

taken the time to enjoy each and ev-ery little part of what is feeding your body. On the other hand, when you rush through mealtimes, you miss out on the pleasures that food offers us. Why we often suffer through life so much is because we miss out on what’s around us. We don’t savor the moments, savor the view, or savor the life. It’s the same way with eat-ing. Enjoy being with food, tasting it, and slowing down to find pleasure in the entire experience. This means that you need to set aside time for eating, which may require a shift in how you’ve eaten in the past. When you don’t rush or multi-task, you’ll realize that mealtimes can be a won-derful experience. A fantastic side effect of this is that you will find you have given your stomach the chance to realize it’s full. In fact, you may find yourself eating less because slowing down gives your body time to signal fullness to your brain. I think you will be surprised at how much better your experience with food will be when you approach eat-ing as you approach meditating. You will find enjoyment in taking the time to relax and eat slowly. You’ll look forward to being able to ex-perience the beauty mealtime’s of-fer. Your body will repay you with satisfaction and peace of mind that comes from living mindfully.

Our patio is NOW OPEN for the summer season


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KHACHAPURI (Georgian Cheese Bread)Khachapuri is one of those dishes that’s been around for so long its origin has been buried in history. The oblong delight is believed to

have originated by the Adjarians in south-western Georgia. The beauty of this admit-tedly calorific sensa-tion is that no two

are the same. There are countless cheeses made across the fertile Georgian countryside. This is a recipe of a relatively easy one.

INGREDIENTS: - 2 cups Bread f lour - 1 cup (sour) milk - 1 teaspoon instant yeast - 1/2 teaspoon Salt - 400 grams Cheese; mozzarella and some other kind of cheese - 1 Egg - butter; to grease the finished bread INSTRUCTIONS: 1. Mix the f lour, warm milk, yeast and salt in a bowl until it forms a dough and let it rest in a warm place for a couple of hours. 2. In the meantime, mix your kinds of cheese with a whole egg and form two balls. Cover them and let them rest in the fridge until the dough has rested. 3. After a couple of hours, split the

dough into two halves a take one. Roll out the dough, put one of the cheese balls in the middle and wrap the dough around it and make sure that the ball is well sealed. 4. Preheat a big pan (without any oil or anything!). Press the ball to f lat-ten it a bit and roll it out until you have pizza-shaped bread that fits the pan. 5. Put the bread on the pan and "fry" it for five minutes on each side (op-tionally you can you a lid as well). 6. When the bread is done, grease the top side with a bit of butter, to prevent crusting. Serve either warm or cold. 7. Repeat the process with the rest of the dough and the cheese mixture and you will and up with two loaves of this amazing bread.

Ready in 45 min, 2 Servings


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Heat waves and bug bites – how to survive a Canadian summer

(NC) Summertime here is unlike anywhere else. It doesn’t matter if you’re on the east coast, west coast or somewhere in between, you are guaranteed to experience miracu-lous warm days that the rest of the world doesn’t know we experience.

Now’s the time to reclaim the out-doors, no matter the temperature or buggy conditions. Here’s what you need to know about managing the heat and avoiding mosquitos this summer:

The heat. We’re sometimes prone to heat-wave-like conditions across the nation and, unless you’re set up at a lake, it can be hard to beat the heat. Remember to stay hydrated by drinking lots of water, especially if participating in any strenuous activ-ities. Wear sunscreen that has both

UVA and UVB protection and be sure to reapply often. Keep an eye out for heat warnings from Environ-ment Canada and seek shade as often as possible.

The bugs. It’s a given that commu-nities across Canada are going to encounter seasonal bugs, but don’t let that stop you from enjoying the sun and fresh air – get geared up in mosquito-repellent clothing. Yes, you read that correctly. WindRiver No Fly Zone is the first of its kind in Canada – clothing with built-in mos-quito-repellent technology that lasts through 70 washes. Exclusive to Mark’s, the clothing line is available for men and women in a selection of tops, pants, shorts, jackets and hats that provide effective, long-lasting mosquito protection.


Print & Online

Tel: 416-821-9915 E-mail: [email protected] www.ethnicfood.ca

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Ethnic Food & Drink

BUSINESS FOR SALEBakery-Burek place in East York area,

Toronto. (bakery have 2 bakers)Please call Milan: (647) 865-3040

NEW EUROPEAN RESTAURANTin Richmond Hill

10 Headdon Gate, Unit 2-3, Richmond Hill

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Stroganoff Restaurant

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Walk-In | Take Out | Catering

Authentic European restaurant with great food and daily specials

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MANGO ICE CREAM SUNDAE (WITH HONEY ROASTED CASHEWS, RASPBERRIES AND CHOCOLATE)

by Anjana @ At The Corner Of Happy And Harried Mom, foodie, baker, occasional crafter, lover of all things pretty, photography enthusiast, blogging about my commonly uncommon life in San Antonio, TX.

There are many ways you can go about making ice cream at home. I still do not own an ice cream maker and honestly, I don’t feel I need to. You are anyway going to spend a little effort remembering to pre-chill the bowl and churning the ice cream in the machine, so why not spend that effort the old-fashioned way? Just break up and whip/blend the semi-frozen ice cream once or twice and then let it freeze overnight. If you have used enough fat in your recipe, the ice cream will turn out smooth and delicious. And another

thing, I have never used eggs in my ice cream. None of the double-boiler and “please don’t let the eggs scramble, dear God” prayer routine in my kitchen. Just some fatty milk/cream, sweetener and lots of fresh mangoes in my ice cream. So, there are a couple of ways you can make an eggless (egg-free), no-churn ice cream. My all-time favorite, fail-proof method is to make a basic milk custard using whole milk, sugar and cornstarch. Add a bit of vanilla, cocoa powder or fruit pulp and you end up with f lavored ice cream.

MANGO ICE CREAMYou will need: (Makes 6 cups)- Ripe mangoes – 3 large or 4 medium mangoes- Half and half or heavy cream – 2 cups- Sweetened condensed milk – 1 cup- Powdered sugar – 1/2 cup (or as needed, depend-ing on the sweetness of the mangoes)How to:- Peel and slice the mangoes. Blend them to a pulp. Strain this pulp if the mangoes are too fi-brous. I had slightly more than 3 cups of strained pulp. You can use 3 cups of canned pulp as well.- In a large blender, combine the half and half, condensed milk and mango pulp, adding pow-dered sugar as required. We add powdered sugar since it dissolves easily and you will not end up with a grainy texture. You can also do this in a large mixing bowl with a whisk or hand-held beater.- Pour the mango ice cream mixture into a freezer safe bowl. Cover and freeze for 1-2 hours till the edges begin to freeze. Take the ice cream out and break it up. Blend/whisk till creamy and return to the bowl. You can do this partial-freeze/blend rou-tine once more if you have time, otherwise simply freeze the ice cream for 6-8 hours or overnight.- Let ice cream stand on the counter-top for 4-5 minutes before scooping and serving. HONEY ROASTED CASHEW NUTSYou will need: (Makes 1 cup)- Butter – 1 1/2 tbsp- Cashew nuts – 1 cup- Honey – 2 tbsp- Cayenne pepper powder – a pinch (or as per taste)- Salt – to taste

How to:- Pre-heat the oven to 350 deg.F and line an 8″ or 9″ baking pan with foil. Place butter in the pan and melt it in the oven.- Meanwhile, combine the cashew nuts with honey till all the nuts are coated with the honey and sticky to touch. Sprinkle cayenne powder over them. Transfer to the hot baking pan and toss with the butter. Spread the cashew nuts in a single layer and bake for 8-10 minutes or till they are golden brown.- Remove from oven and sprinkle some salt over them. Cool in pan for a couple of minutes, then re-move to a plate and cool completely. Once cooled, store in an airtight container at room temperature.

MANGO ICE CREAM SUNDAEYou will need: (For 1 serving)- Mango ice cream – 3 small scoops- Fresh raspberries – 5-6- Honey-roasted cashew nuts – 6-8- Chocolate sauce – to drizzle on topHow to:- Place the scoops of ice cream in a bowl or des-sert plate. Scatter the berries and cashew nuts on top. Generously drizzle chocolate sauce on top. - Repeat for as many servings as you need. Serve immediately. There’s something magical about the sweet and creamy ice cream, slightly tart berries, crunchy nuts with a hint of spice and the melted choco-late that makes for a very satisfying mouthful. Try it!Tell me, do you make ice cream at home? What is your favorite f lavor? How do you build a quick sundae? Do share.

Green Mango SaladBy DORIS ESTHER AYOLA OROZCO

Total Time: 15 minServes : 6

The mangoes in this jalapeño-spiced salad are full of vitamin C. Be sure to use firm, underripe fruit: They add an essential tang to the recipe.

INGREDIENTS: - 2 very large green (unripe) mangoes, peeled and cut into 2-by-1/2-inch batons - 1/2 large sweet on-ion, sliced lengthwise - 1 jalapeño, seeded and finely chopped - 2 tablespoons fresh lime juice - Salt and freshly ground pepper INSTRUCTIONS: 1. In a bowl, toss the

mangoes, onion and jalapeño with the lime juice. Season with salt and pepper and serve right away. 2. The mango salad can be refrigerated for up to 1 hour. Notes: One Serving 52 cal, 0.2 gm fat, 0 gm sat fat, 13 gm carb, 1.6 gm fiber. Serve With: Grilled chicken or shrimp.

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BAKERIES - DELI - RESTAURANTS - FESTIVALS - EVENTS ethnic …ethnicfood.ca/wp-content/uploads/2019/07/ethnicfood_29... · 2019-07-03 · of the most amazing vegetables: 1. Tiger Nuts