Garment Designed with Vegetables

The following shows several designs by a young Korean designer.



Red Cabbage


Vegetarian Burgers

The picture below shows a food cart in a night market in Taiwan. The vender sells only vegetarian and vegan (no egg and no dairy product) burgers.

The following shows some of the vegetarian burgers sold there.

Veggie Beef and Cheese Burger

Veggie Pork Cutlet Burger

Veggie Fish Burger

Veggie Chicken Burger

Harper’s Elbow

During his visit to China earlier this month, Canada Prime Minister Stephen Harper and his wife had lunch at the local Yi Wan Ju restaurant 一豌居 in Beijing.

The lunch menu included:

  • Braised Pork Elbow Slices 老汤肘子
  • Osmanthus-scented Small Dates 桂花小枣
  • Sauteed Peanut with Green Onion 香葱花生米
  • Mustard Pickled Cabbage 芥末墩
  • Beef Noodle 牛肉面
  • Soy Milk 豆汁
  • Dessert – Split Pea Cake 豌豆黄 and Snow Glutinous Rice Ball 艾窝窝

The lunch, which cost Renminbi 274 (about US$43), was paid by the host of the lunch Da Shan (Mark Rowswell), a well know Canadian in China.

When Mr. Harper ate the pork slices, instead of dipping them in the bowl of garlic, soy and sesame sauce, he dipped them in the mustard sauce of the pickled cabbage.

His unconventional way of eating the traditional dish inspired the restaurant to bring out a new dish called Harper’s Elbow 哈珀肘子 – braised pork elbow slices with a small dish of mustard sauce.

Few locals, however, have asked to try the new dish, with most turning their noses up after the first bite.

Mustard Pickled Cabbage 芥末墩

Fructose Weight Gain Impact Same As Other Carbohydrates

Researchers from St. Michael’s Hospital reviewed more than 40 published studies on whether the fructose molecule itself causes weight gain.

In 31 “isocaloric” trials they reviewed, participants ate a similar number of calories, but one group ate pure fructose and the other ate non-fructose carbohydrates. The fructose group did not gain weight.

In 10 “hypercaloric” trials, one group consumed their usual diet and the other added excess calories in the form of pure fructose to their usual diet or a control diet. Those who consumed the extra calories as fructose did gain weight.

However, all that could mean is that one calorie is simply the same as another, and when we consume too many calories we gain weight, said the lead author, Dr. John Sievenpiper.

His research was published in the Annals of Internal Medicine.

“Fructose may not be to blame for obesity,” he said. “It may just be calories from any food source. Overconsumption is the issue.”

Fructose is naturally found in fruits, vegetables and honey. Participants in the studies examined by Dr. Sievenpiper ate fructose in the form of free crystalline fructose, which was either baked into food or sprinkled on cereals or beverages.

The studies did not look at high-fructose corn syrup, which has been singled out as the main culprit for weight gain. It is only 55 per cent fructose, along with water and glucose.

Dr. Sievenpiper said the majority of studies they examined were small, of short-duration and of poor quality, so there is a need for larger, longer and better quality studies.

Source: St. Michael’s Hospital

Abstract of the research paper ….

Pound Cake and Strawberry with Rhubard Sauce


1 lb rhubarb, cut into 1/2-inch pieces
1/2 cup granulated sugar
1/2 vanilla bean, cut lengthwise in half
2 cups fresh strawberries, halved
1 cup heavy cream
3 tbsp confectioners’ sugar
1 10-ounce frozen pound cake, thawed and cut into 8 slices


  1. In a medium saucepan over medium-high heat, combine the rhubarb, granulated sugar, and vanilla bean and bring to a boil. Reduce heat to low. Cover and simmer until the rhubarb is barely tender, about 5 to 6 minutes. Stir in the strawberries, remove from heat, and let cool. Remove the vanilla bean.
  2. Whip the cream with the confectioners’ sugar until soft peaks form. To serve, top each slice of cake with some warm conserve and a few dollops of whipped cream.

Source: Savour