Mythological Creatures: Unicorns


Previously discussed in the mythical creatures series was about dragons and why they are considered as good/bad omens. Now, we’ll go to the next series which will be about unicorns. When we heard the word unicorn, the thing that immediately pops out in our head is Pegasus.

Pegasus is actually a winged divine stallion and stallions are different from unicorns.


Unicorns are known as mythological creatures resembling a horse or a kid with a single horn on its forehead.

This mythical creature originally appeared in early Mesopotamian artworks and was also referred to in ancient myths of India and China. The earliest description of a single-horned animal (Greek – monokeros; Latin – unicornis) was given by the historian Ctesias (c. 400 BCE) as he related that the Indian wild ass was the size of a horse with a white body, purple head and blue eyes and a cubit-long horn on its forehead (red- pointed tip; black – middle and white – base).

It was said that those who drank from the horn of a unicorn will be protected from stomach trouble, epilepsy and poison.

In the Biblical context, unicorns were referred to a strong and splendid horned animal called re’em (translated as ‘unicorns’ or ‘rhinoceros’ in many versions of Bible.) As a Biblical animal, unicorns are interpreted allegorically in the early Christian church wherein one of the earliest interpretations appears in the ancient Greek bestiary (Physiologus) stating that the unicorn is a strong , fierce animal that can only be caught if a virgin maiden is thrown before it.  This unicorn leaps into the virgin’s lap then she suckles this creature and leads it to the king’s palace.

Unicorns were likened by medieval writers to that of Christ, who raises up a horn of salvation for mankind and dwells in the womb of the Virgin Mary.

* “Unicorn – Mythological Creature” ; Encyclopedia Britannica ; retrieved August 31, 2017;

Unicorns & Pegasus (Difference)

What’s different from unicorns and Pegasus is that unicorns were once considered as real creatures. They were said to have their own versions from different cultures – Greek (the Greek unicorn) , the Chinese unicorn (Ch’i lin), the Japanese unicorn (Kirin or Sin-you) and Vietnamese unicorn lore.

Many times we see a white stallion with a horn in a movie like Pegasus in a movie or book which is the original depiction of the unicorn (Greek Mythology) as a white, red and black horse with a goat beard and a boar’s tail. Sometimes, it’s also said to have a head of a stag.

Folklores in China and Japan bring even more versatile descriptions to this mythical creature – body of an antelope or having a lion’s mane. But one thing that remains or is consistent is that unicorns were known for their great display of color.

Unicorns symbolize interesting characteristics:
* They can only be captured by maidens
* They walk softly, with their hooves making no noise (Chinese unicorn lore)
* Their horns possess magical healing qualities
* The Sin-you unicorn has the ability to distinguish right from wrong, helping in judging offenses (Japanese unicorn lore)
* They symbolize prosperity and peace

Some books have these mythical creatures:
* Of the Persecuted by Angie Brashear (Callie- war unicorn)
* Chronicles of Narnia by C.S. Lewis (Jewel – war unicorn; steed of King Peter)
* The Harry Potter series by J.K. Rowling

Just to let you know, however, Pegasus isn’t really a type of creature, but rather a name of a winged white stallion from Greek mythology. Pegasus born from Poseidon (horse lord) and Medusa. The name Pegasus is often being used as a defining term for winged horses in general.

Pegasus has these defining characteristics:
* a horse which has the ability to fly (possesses massive wings)
* pure white
* symbolizes wisdom and fame
* carries the role of bringing thunderbolts to Zeus (in Greek mythology)

One book has Pegasus in it:
* Percy Jackson series by Rick Jordan

* “Mythological Creatures: Unicorn & Pegasus” by Nadine Brandes; Retrieved August 31, 2017;

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Compiled Recipe – Avocado and Mango Split

Avocado and Mango Split

* 1 flesh of mango, sliced
* 2 tbsp honey
* 1 piece avocado, use ripe avocado
* 8 scoops vanilla ice cream
* 1 cup mango, diced
* 1 pack caramel pops or 4 tablespoons crushed peanut brittle

1) Place mango flesh in a blender. Add honey and blend to make a sauce. Add a few tablespoons of water, if necessary. Set aside. This can be prepared ahead and stored in the refrigerator.

2) Remove the seed from the avocado. Scoop out flesh and slice into thick strips.

3) Divide avocado slices among four bowls. Top each bowl with 2 scoops of ice cream. Add diced mangoes. Drizzle mango sauce and top with caramel pops or peanut brittle. Serve immediately.



Compiled Recipe – Pineapple Pork Barbecue

Pineapple Pork Barbecue

* 4 cloves garlic, minced
* 1 kilo pork pigue, sliced thinly
* 1 cup fresh pineapple, chopped
* 1/3 cup fresh pineapple chunks
* 1 zucchini, cut into half-moons
* 2 small onions, peeled
* ¾ cup ketchup
* 2 tbsp brown sugar
* 1 tbsp Worcestershire sauce
* ¼ tsp salt, or to taste
* salt (to taste)
* ground black pepper (to taste)

1) Soak bamboo sticks in water overnight. Wrap tips with foil to prevent burning, if desired. Set aside.

2) In a large bowl, season pork with salt, pepper and garlic; marinate overnight.

3) Heat up the grill. Stir pineapple into pork mixture and begin to skewer as pork marinates in pineapple. Skewer pineapples, zucchini and onions. Once grill is hot, grill sticks until pieces are cooked through.

4) Meanwhile, make sauce: Place left over marinade and remaining ingredients in a saucepan and bring to a simmer until thickened, stirring. If desired, in last 3 minutes of grilling, brush pork with prepared sauce and finish grilling. Serve with pineapple BBQ sauce and grilled vegetables and pineapples on the side.


Compiled Recipe – Peaches and Cream French Toast

Peaches and Cream French Toast

* 4 slices French toast
* 1 cup canned peaches, chopped
* ½ cup peach, preserves
* ¼ tsp vanilla
* whipped cream (for topping)

* Microwave canned peaches, peach preserves and vanilla until warm, about 2 to 3 minutes. Serve on French toast; top with whipped cream.




Compiled Recipe – Queso De Bola Biscuits

Queso De Bola Biscuits

* 1 ½ cup flour
* ½ tbsp. baking powder
* ½ tsp baking soda
* ¼ tsp salt
* ¼ tsp ground black pepper
* ½ tsp sugar
* 1/3 cup butter, frozen
* ½ cup queso de bola, grated
* ½ cup plain yogurt, chilled
* ¼ cup milk, chilled
* ¼ cup butter, melted
* 2 tbsp parmesan cheese
* 2 tbsp parsley, chopped

1) Pre-heat oven to 375◦F. In a large bowl, mix flour, baking powder and soda, salt, sugar and pepper. Toss in frozen butter and cheese into flour mixture. Beat yogurt and milk together. Fold into butter-flour mixture only until wet.

2) Using an ice cream scooper, spoon onto a non-stick baking sheet, leaving about 2 inches between each biscuit. Brush tops with melted butter, and top with parmesan cheese and parsley. Bake until biscuits are browned and cooked through. Serve hot with pastel.




Compiled Recipe – No Bake Black Forest Icebox Cake

No Bake Black Forest Icebox Cake

* 9 pieces chocolate graham crackers
* ½ cup heavy whipping cream, whipped to stiff peaks
* ½ cup cherries, chopped
* ¼ cup dark chocolate, shaved

1) Whip heavy cream into stiff peaks. Set aside.

2) Layer graham crackers into a 5×5-inch pan. Spread ¼ cup of cream over it and layer with ¼ cup cherries. Sprinkle dark shaved chocolate on top. Repeat layers one more time and garnish with whole cherries and more dark chocolate.

3) Refrigerate for 3 hours or until firm before serving.



Compiled Recipe – Beef Pastel

Beef Pastel

* 1 kilo beef kalitiran, cubed
* 3 cloves garlic, minced
* 1 small red onions, sliced
* 3 cups water, more if needed
* 1 large carrot, peeled, cubed
* 3 tbsp cream of asparagus soup powder
* 7 vienna sausages, quartered
* ½ cup whole mushrooms, drained, rinsed, quartered
* ½ cup water chestnuts, drained, rinsed, quartered
* ½ cup frozen green peas, thawed
* oil (for sautéing)

1) Season beef with salt and pepper. In a large sauté pan over medium high heat, sear beef in oil. Add garlic and onion, and cook, stirring, until softened. Pour in 3 cups water or until water covers beef. Bring to a boil. Cover and simmer until beef is tender, adding more water if necessary. Alternatively, use pressure cooker for faster tenderizing. Reduce stock. Add carrots. Cook until cooked through.

2) Whisk in soup powder until dissolved. Add remaining vegetables and sausages and cook until heated through. Transfer to 13” x 9” inch baking dish.