Starving students and hospo crew, Monday night is for you! 🍔🍺 Get one of our famous burgers* and a Corona, Peroni or glass of house wine for just $15. Head down to #BourkeStBurgers, every Monday from 11am until close 😛 *except the Instaburger of course 😉 / not valid on Public Holidays.
Why You Should be a Pegan! Paleo-Vegan.
By Leading Functional Medical Practitioner – Dr Mark Hyman
The Pegan Diet represents the middle ground based on science and is infused with common sense that accommodates a wide variety of eating styles and preferences while doing good for you taste buds, your body, the earth, and our society.
The Pegan diet consists of a plant-rich diet rather than exclusively plant-based. More than half of your plate should be certified organic vegetables at every meal. I aim for my plate to be 75% veggies. A surefire way to get an abundance of nutrients and phytochemicals through your diet is pretty easy if you’re a deeper and more diverse color of vegetables.
I recommend sticking to non-starchy varieties like leafy greens, cucumbers, celery, cauliflower, peppers, radishes, etc to support your blood sugar and insulin. They’re also the highest in fiber!
Enjoy other vegetables, but try to limit your starchier options. For example, don’t eat more than ½ cup a day of winter squash and sweet potatoes.
And always make sure to choose real vegetables in their most whole and natural form. French fries and ketchup don’t count as vegetables!
For more on my food philosophy and recipes you can pre-order my new cookbook, "Food: What the Heck Should I Cook?" at FoodtheCookbook.com.
So what’s an eater to do?
I vote for being a Pegan or Paleo-Vegan, which is what I have chosen for myself and recommend for most of my patients. Keep in mind that most of us need to personalize the approach depending on our health conditions, preferences and needs.
What is a Pegan? Well since I just made it up, I guess it’s up to me to define.
Let’s focus first on what is in common between paleo and vegan (healthy vegan), because there is more that intelligent eating has in common than there are differences. They both focus on real, whole, fresh food that is sustainably raised.
17 hours ago
🍃♻️ Starting today @ our Chatswood store, @mamakrestaurant will be making the transition to eco friendly takeaway containers with #mamakhaymarket and #mamakmelbourne to follow. ♻️🍃 Mamak will be endeavouring to move towards a greener approach. All organic food waste produced by Haymarket and Chatswood will also go towards organic food recycling (zero waste model)
We’re also in the process of installing an ORCA (organic stomach) in our Melbourne restaurant. Very excited about this.
Flock is doing it’s first ever market ! I’m so excited I’ve been knitting like crazy ! I’ll have special price list and lots and lots of new animals ! Thanks @sydney_made
17 hours ago
HAPPY MONDAYYY ! ✨
How AWESOME is this SPREAD. Thanks so much to @ateaspoonofstyle for visiting our store. Y’all were so bright and full of energy🌻
Did you know that we also cater to large group events with up to 50 people. If you have a birthday, anniversary or even just a casual dinner, call us on 02 9554 7459 and enjoy the all you can eat KBBQ experience!
18 hours ago
#Korean#BBQ is considered a staple hallmark of any Korean diaspora overseas and from my outsider perspective appears to act in the same way pubs do in western society as a meeting place for families, drinking spots for youth and an all around good time for any demographic of patrons. As with all places, I’ve always been a believer that in any restaurant, it’s the details that truly matter and #Chatswood’s Myeongdong has one of the best selections of #banchan I’ve seen, a fact which doesn’t go unnoticed along with the supply of marinated crabs as one of the omnipresent side dishes. It’s definitely one of the better BBQ places I’ve been to in #Sydney and well located in the heart of upmarket suburbia. A gripe I do have with Korean BBQs is that all of the meats tend to be identical regardless of which place you go to but the way they’ve prepared their pork belly with crisscrossing diagonal cuts to allow for better heat permeation throughout the pork belly is again another nice touch that isn’t always present. All in, I’d give this place ⭐️ ⭐️.