I hope everyone is having a great weekend and enjoying the last bit of summer. This lovely sunny weather calls for a little picnic and drinks in the park, don’t you agree?:) I’m never really into sweet cocktails though I cannot say no to refreshing mojitos or gin and tonic.
This rhubarb syrup is so easy to make at home and a sweet-tart combination makes it perfect for a summer happy hour cocktail. It looks so gorgeous in intense pink and can be enjoyed with or without alcohol. The leftover after straining cooked rhubarb simply turns into the rhubarb compote which you can have over yogurt or ice cream or make rhubarb cake. Nothing to get wasted here.
5 rhubarb stalks
2 cups of water
1 cup of brown sugar
1 tbsp of orange blossom water
1 tbsp grated ginger
Chop the rhubarb stalks into 1cm pieces. Put all ingredients into a pot and bring it up to a boil. Simmer uncovered over medium heat for 10-15 minutes until rhubarb is all soft. Cool it down slightly and strain into a glass jar/ bottle. Keep it refrigerated.
30ml/ 1 shot of vodka or gin
60ml/ 2 shots of rhubarb syrup
I don’t know if I can call this recipe. Sometimes there are recipes or the things I make that are too simple and ordinary to share. I still post here anyway just to give you an idea what you can do with chia seeds. Chia seeds are a well known nutritional bunch – less calories, more fibre, loaded with antioxidants, high in omega-3 fatty acids, great vegan protein source. You can use for baking, making puddings, jam and smoothies. Awesome awesome ingredient you need to stock up in your house!
Summer definitely brings an abundance of beautiful sweet fruits. When I grew up in Korea, the way I know it is nearly summer is by finding mountains of little watermelons at the markets. Mum used to make a yummy fruit punch with watermelon and melon balls – my after-school treat. Oh I miss it so much! I don’t understand why kids need sugary cordial or artificial juice these days. This healthy drink truly takes me back to my childhood, full of a summer vibe in it. Refreshing watermelon, bright pink colour and energising chia. I think it would be a mighty fine addition to your Christmas table or in your little picnic box.
2 cups of diced watermelon
1 tbsp of chia seeds
lemon juice from 1/2 lemon
1 tbsp of maple syrup or raw honey
a pinch of sea salt
1 cup of sparkling or soda water
Put all ingredients except sparkling water in a blender and blitz until all combined. Chill in the fridge and add sparkling or soda water before serving. You can replace it with coconut water if you are not a fan of carbonated drink.
I know everyone says that, but how is it already December? I can smell the summer just around the corner. We are still in this weird half spring and half summer zone and here in Melbourne is pretty bad with pollen, which gives me a sore swollen throat and nasty sneezes when I’m out and about, which is really annoying me >.< This wonderful smoothie is immune boosting, hydrating, energizing, anti-inflammatory and anti-oxidant. Curcumin in turmeric is a magic ingredient fighting against inflammation and bacteria and helps to ease hay fever, asthma, bronchitis and other seasonal allergies. So if you are an allergy sufferer like me, try this drink every morning and stay healthy x
30g dried goji berries
1/2 tsp turmeric
1 tbsp chia seeds
1 tsp honey or any sweetener of your choice
a pinch of sea salt
juice from 1/2 lemon
1 cup of coconut water
Place all ingredients in a blender and blend until all combined. Adjust sweetener depending on your taste. Serve chilled.
Normally making soup takes a lot of effort and time, but this one takes only 15 minutes to prepare and flavour is light and delightful. It is your choice to serve either warm or chilled, but both are seriously good. I think when you have a house party, serving this in shot glasses will impress your guests and is a great refreshing appetiser before seafood. Super easy and delicious!
Why is this soup good for you? Coconut is highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Coconut milk is made from grated coconut flesh soaked in hot water and then extracted to a liquid. It is lactose free, great for vegan and people with lactose-intolerant. Lauric acid in coconut milk has antibacterial, antifungal and antiviral properties, that may protect you from infection and virus. Although it is good for you, you need to enjoy in moderation since it is quite high in calories and fat. You can reduce the amount of coconut milk by half in this recipe and simply replace with water or stock if you are conscious.
Ingredients (serves 2)
200g green peas
1 sprig of mint
1 tbsp coconut oil
1/2 tsp minced garlic
400ml coconut milk
salt and pepper to taste
Heat coconut oil in a pot over medium heat. Add finely chopped onion and garlic and keep stirring until translucent and fragrant but not browned. Add green peas either fresh or frozen and coconut milk into a pot and simmer for 5-10 minutes. You can add a bit of water or stock if you want a thinner consistency. Season with salt and pepper. Puree the soup in a blender until smooth. Ladle into bowls or cups and drizzle olive oil to serve. Serve either warm or cold.
Do you like going down to the markets? Moi? I love love love it either in Melbourne or anywhere when I’m travelling. Markets are a great place to feel the locals, get fresh seasonal fruits and vegetables and give yourself a little bit of food adventure. I had a quick trip down to South Melbourne Markets today. It was quite busy despite gloomy, rainy and cold weather. Funky food stalls, bars and restaurants, fresh colourful fruits and veggies, beautiful deli with yummy cheese, bread, grains and…so many people! You could get lost there for a couple of hours looking around. They also run cooking classes on Wednesday and Friday night, which I would like to try one day. Anyways I made a turmeric noodle soup for a later lunch after markets. Fresh baby carrots were beautifully tender and sweet. Fragrant basil leaves and broth was good enough to satisfy my tummy and warm me up. Miso and turmeric not only goes quite well together but also is so nourishing for your body. It is a healing soup!
1 cup of cooked soba noodles
1 tsp coconut oil
1/2 bunch of baby carrots
1/2 cup of chopped leeks
1 stalk of celery
1/2 cup of basil leaves
1/2 tsp minced garlic
1/2 tsp minced ginger
1 tsp miso paste
1 tsp turmeric powder
a touch of cayenne pepper (optional)
3 cups of water or vegetable stock
salt and ground pepper to taste
toasted pepitas for garnish
Heat coconut oil in a pot. Add garlic, ginger, miso, turmeric and leeks and cook for a couple of minutes over medium heat until fragrant, keep stirring. Add water or vegetable stock and bring it up to boil. Add baby carrots and chopped celery and simmer for 5-10 minutes until veggies are cooked for your liking. Season with salt and pepper, plus cayenne pepper for a kick if you like. To serve, arrange cooked soba noodles and basil leaves in a bowl and ladle the soup over. Sprinkle toasted pepitas right before serving for a crunch. You can also add tofu, fish or chicken for protein. Use buckwheat or rice noodles for a gluten free option.