Carrot-Oat-Coconut Balls 胡蘿蔔-燕麥-椰子球

P1060639If you tend to juice regularly, get the most out of your juicing experience and upcycle all that fabulous pulp. You get a healthy dose of phytonutrients and enzymes in the juice then a good dose of fibre and a satisfying and healthy snack to boot. The look of these snack balls above remind me of the Indian dessert – ladoo. Here’s a pic:

若您很常做果汁的話,可以充分利用您的榨汁體驗,並將所有的丟棄果肉升級改造。您可以在果汁中獲得豐富的植物營養素和酵素,同時從廢果肉獲得豐富的纖維和有了令人滿意的健康零食。上面這些小球的外觀讓我想起了一個印度甜點叫做-拉杜。這是一張照片:

Whereas the Indian ladoo is made from chickpea flour, tons of ghee and sugar, mine are made from raw carrot pulp, coconut oil and oat flour. You can add cardamom for a hit of nostalgia (if you have eaten and loved the Indian version before.

印度拉杜是以鷹嘴豆粉,大量的酥油和糖製成的,而我的是以生胡蘿蔔果肉、椰子油及燕麥粉製成的。您也可以加豆蔻增加點懷舊感 (若您有吃過,並喜歡印度版的)食譜:

Recipe:

2 cups carrot pulp/ 2杯胡蘿蔔果肉

1 cup of ground oats (or whole, as you wish)/1杯燕麥粉 (或全燕麥,隨意)

1 cup of dessicated coconut/1杯椰子絲

1/4 cup coconut oi/ 1/4 椰子油

2 tbls maple/2 湯匙 楓糖

1 cup of raisins/1 杯葡萄乾

chuck in some flaked almonds and cardamom if you wish/您也可以灑上杏仁片和豆蔻,看您口味

Using your hands, mix everything up well. Form into balls, and set in the fridge. They are very filling so don’t eat them to close to meal times. Good to have when you’re on the run. I’m also guessing these would be nice gifts for your friends 🙂

用雙手將所有成分充分混合、捏成球狀然後放在冰箱。它們能夠填飽肚子,所以別在接近用餐時間吃喔。這零食很適合搭配您匆忙的生活。

Enjoy!! 好好享用吧!!

Fall Breakfast – Millet Porridge with Olive Oil and Clove-Baked Apples

P1040949Millet is an affordable, easily-sourced local grain in Taiwan that takes 10 minutes to cook and can be used as you would quinoa. In this breakfast idea, I’ve cooked the millet with toasted almonds, raisins and coconut sugar then added an apple that I rubbed in olive oil, sprinkled with pumpkin spice then dotted with whole cloves. It’s delicious, warming and has that nostalgic childhood essence to it. Enjoy.

Recipe:

1 apple, halved and cored

Here’s how to bake the apples.

In the link above, I used pears, so just use apples instead.

Millet Porridge

2 cups of millet

3 to 4 cups of water depending on how stewy you want your porridge

1 cup of flaked almonds (or more if you please, hazelnuts are an interesting substitute)

1 cup of raisins (or more if you please)

1/4 cup of coconut sugar (it isn’t very sweet at all, so start low and taste)

Place the millet in a pot and add the water. Let it cook for ten minutes or more until it’s al dente. In a separate pan, toast the flaked almonds. Once browned, drop them into the cooked millet pot along with the raisins and coconut sugar.

Spoon out the porridge into breakfast bowls. Place the baked apple in the middle and enjoy whilst warm.

 

Pickled Bitter Gourd

P1030207Sour. Spicy. Aromatic. Musky. Zesty. Gorgeous.

Recipe:

Wash, core and thinly slice your gourd (I used about 8 small, green ones)

Add the following to a pickling jar

1 cup of apple cider vinegar

1 cup of filtered water

3/4 tsp salt

4 or 5 bruised/ smashed cloves of garlic

2 tsp of roughly-chopped old ginger

1 finely sliced small chili (you want a good amount of heat)

1 tsp of cloves

3 star anise

Then, chuck in your sliced gourd. Lid tightly and let it stand on your counter for 3 days. It will then be ready to be eaten.

Approach with abandon.

 

 

 

 

 

 

 

 

 

 

 

Blueberries and Cream “Kefir”

P1030240I’m actually smiling as I write this. Well no. I was smiling a few minutes ago. Now I’m just feeling like a trussed turkey in this heat. But the reason I was smiling is because I was sipping on this fantastic blended fruit tonic called Blueberries and Cream “Kefir”. It looks like a heavy smoothie but it has the lightest of textures and belly-feel. I can’t really handle milkshakes and smoothies. I’m too, uh, delicate 😉 So thus use of a non-dairy nut mylk is perfect for my kapha dosha constitution. Also, berries are constituted as an astringent, dry fruit which is also perfect for kapha types.

I found this gorgeous recipe from Meredith Baird, partner to Matthew Kenney, King of all raw foodists. In her description, Baird says about blueberries that they improve memory and stabilize the nervous system. They are also low in calories and sugar. The addition of probiotics gives it an extra digestive boost. She closes by saying that this is  a great smoothie to give to kids before school.

Before we go further, the question is, “What is kefir?” Very simply, kefir is a fermented drink made up of yeasts and bacteria, packed with nutrients and vitamins and good for your belly garden. The reason why kefir is in inverted commas ”   “, is because this smoothie simply has the probiotic powder and not the actual kefir.

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This is the dairy-free probiotic powder I use which can easily be bought at any organic store.

 

Here’s the recipe:

2 cups fresh or frozen blueberries

1 banana

1 probiotic satchet

2 cups of your favorite nut mylk

P1030225

Soak 1 cup of almonds overnight then blend with 2 cups of water on high speed. Place a nut mylk bag in a measuring jug then pour the mylk out. Squeeze the excess liquid out through the bag. This is your nut mylk. Use the pulp to make cookies or dry to use as flour.

Blend the berries, probiotic, banana and mylk until smooth.

P1030241

 

Roasted Pumpkin, Chipotle-marinated Mushroom and raw Caramelized Onion Salad

roasted pum[pkin raw caramelized onion chipotle-marinated mushroom spinach green bean cumin garlic

A few years ago, I read that book,Skinny Chicks Don’t Eat Salads and to be honest, I found it completely unmemorable. Also, I usually find salads to be the last thing I would order off a menu unless I was subconsciously trying to deal with the guilt of having previously consumed something unhealthy. I think this is called “purgatory”.  Don’t look away. I know you do it, too.

Now I try to find pleasure out of salads and include one in every day of the week. Even if I don’t always get there, it’s habit I’m working on. I think my problem with salads is that I usually feel even more deprived AFTER eating one than before, like I’m missing out on a real meal. I think eating like this fosters more anxiety about food and drives us, ironically more in the direction of unhealthy food. The body needs to feel satisfied and grounded and I don’t feel that way after munching on some sparse leaves and seeds from a bowl.

The salad above has everything I need to feel like I’ve eaten a meal – the bulkiness of roasted pumpkin, the heartiness of tenderstem broccoli (it’s really tiring chewing on those stalks), the earthy smokiness and spiciness of raw chipotle-marinated mushrooms (can one ever eat any dish without at least a little heat???), the sweet, rich delicacy of raw caramelized onion and the decadence of good, creamy gorgonzola. Throw in my new, favourite salad dressing of chunky garlic and cumin and you won’t even have space for dessert. Gorgeousness. Really.

You may have noticed that the last three salads have had gorgonzola in them. In a way, part of the salad recipes came about because we received a block of gorgonzola as a gift from family in the US. It felt really special because it was just this single block of cheese. It wasn’t one gift among many as is usually the case so the sense of wowness around it, made me think twice as hard about what to do with it. We are a dairy-free household but we are not anally-retentive about it. We still maintain our playfulness and humour about food. So if I’m going to feed us dairy-based cheese, I may as well make sure it is complemented by a lot of fresh vegetables.

Ok, here’s the recipe as far as I can remember and I’m not sure about measurements:

Prep: use your mushroom of choice, slice them up and marinate with olive oil, salt and chipotle.

1. Hack a pumpkin open, scoop out the innards and rub generous amounts of olive oil inside the cavity and the skin. Sprinkle with your favourite salt and black pepper. Roast it.

2. Rinse and shave your tenderstem broccoli – just the stems so they are easier to chew and digest. Cruciferous veggies gets lots of bugs stuck in them so make a bath of warm, salty water and leave em in there for about 10 – 15 minutes. Don’t pour the water out with the veggies still in the bowl. Lift the veggies away from the water. Then rinse. All the residue will remain at the bottom of the bowl. Wrap in a tea towel and press gently. or swing the tea towel around in the air and the water will separate really quickly. Do make sure you have secured either end with an elastic band or something.

Place the tenderstems in a salad bowl along with cleaned spinach leaves. Pour half of the salad dressing over the leaves and broccoli and gently mix. Over mixing will wilt the leaves and leave them lacklustre.

Add the mushrooms.

Dressing:

  • Finely crush 3 cloves of garlic and put it in a bowl
  • Two tablespoons of freshly-squeezed lemon juice
  • 1/4 cup of olive oil
  • 1/4 tsp of freshly-crushed black pepper
  • 1/4 – 1/2 tsp salt depending on how large your salad is.
  • 1/4 tsp powdered cumin and a few sprinkles of whole cumin for texture and bursts of cuminy-goodness

This dressing was inspired by one of my many searches which revealed Cuban chef, Marciel E.Presilla

By now the roasted pumpkin should be cooked and cooled, cut into cubes and gently move them around the bowl of salad dressing then pick them out and place them in the salad bowl with broccoli and spinach. I don’t like touching the pumpkin too much or they will not maintain their shape.

Next add your gorgonzola and the remaining dressing. Finally, top with raw caramelized onion.

Here’s how:

Finely julienne a medium-sized purple onion. Mix with about two tablespoons of honey/ maple syrup or whatever sweetener you choose, add two tablespoons of olive oil then dehydrate for a few hours until they get softer. You can store these in the freezer and just warm in the dehydrator whenever you need the. Alternatively , just bake them in the oven.