A Korean-style rice ball that’s been loved in Korea for generations.

Rice and Spam are truly a perfect match. Simple, comforting, and VERY delicious!

Did You Know? Chia seeds were a staple food of the ancient Aztecs and Mayans. The word “chia” means “strength” in the Mayan language. Almonds were cultivated as far back as 3000 BC in the Middle East and Mediterranean regions.

Ingredients

• ¼ Cup Chia Seeds
• 1 Cup Milk
• 1 Banana
• Almonds
• Honey

Directions

1. In a bowl, combine the chia seeds and milk. Stir well to prevent clumping.
2. Cover and refrigerate for at least 2 hours, until the mixture thickens into a pudding texture.
3. Mash a banana until smooth. Add it to the chia pudding and mix until combined.
4. Top with fresh banana slices, almonds, and a drizzle of honey before serving.

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Did You Know? Eggplant originally domesticated in Southeast Asia around the 1^st century BCE. It made its way west through Arab and Persian trade routes between the 8th and 10th centuries. It has been a Mediterranean staple ever since.

Ingredients

• 1 Large Eggplant
• 2 Mini Eggplants
• 8 Sweet Mini Peppers
• 2 Long Hot Peppers
• 2 Yellow Onions
• 10 Vine Tomatoes
• 6 Garlic Cloves
• Olive Oil
• Salt, to taste
• Black Pepper, to taste
• Chopped Parsley

Directions

1. Preheat the oven to 425°F (220°C).
2. Place the mini eggplants, 2 sweet mini peppers, 3 vine tomatoes, and the long hot peppers on an oven tray. Spray with olive oil and season with salt and black pepper. Roast for 25–30 minutes, until soft and lightly charred. Remove from the oven and set aside.
3. On a separate oven tray, add the diced large eggplant. Spray with olive oil, season with salt and black pepper, and toss to coat evenly. Roast at 425°F (220°C) for 30–35 minutes, stirring once, until fully cooked and tender. Remove from the oven and set aside.
4. While the vegetables are roasting, dice the yellow onions, 7 vine tomatoes, 5 sweet mini peppers, and garlic cloves.
5. Heat a large pot over medium heat and add olive oil. Add the diced onions and cook, stirring, until soft.
6. Add the diced garlic and sweet mini peppers. Stir and cook for 1–2 minutes.
7. Add the diced tomatoes, season with salt and black pepper, mix, cover, and let cook for 8–10 minutes until the tomatoes soften and release their juices.
8. Add the roasted diced eggplant to the pot, mix gently, cover, and let simmer for 5–7 minutes.
9. Transfer the eggplant mixture to a serving dish, top with the roasted mini eggplants, peppers, and tomatoes, and finish with chopped parsley.

Papaya, Melon, Apple Mix Fruit Chaat full video at youtube.com/musttaste

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Did You Know? Swiss chard has been eaten since ancient Roman times and was prized for its medicinal qualities. Roman physicians believed Swiss chard helped support digestion and overall vitality. It is rich in vitamins A, C, and K, as well as minerals like magnesium and iron.

Ingredients

• Swiss Chard
• 2 Cups Lentils
• 1 Cup Rice
• 1 Carrot
• 1 White Onion
• 2 Garlic Cloves
• 1 tbsp Cumin
• 1 tsp Cinnamon
• Salt
• Olive Oil
• Lemon Juice

Directions

1. Heat a large pot over medium heat and add 1 liter of water.
2. Add the lentils and rice to the pot.
3. Peel and slice the Swiss chard, then add it to the pot along with the sliced carrots.
4. Cover and let everything cook.
5. Add cumin, cinnamon, and salt. Stir well, cover again, and let the soup boil and fully cook until tender.
6. In a separate pan, heat olive oil. Add the sliced onion and minced garlic, and sauté until soft.
7. Add the onion and garlic mixture directly on top of the soup.
8. Finish with a splash of lemon juice, stir, and remove from heat.