Baked Oats with Prunes and Grapes

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Food obsession is the kind coming out of nowhere, the kind you fall asleep with and wake up in the morning. It takes control of mind and refuses to leave until it has been absolutely satisfied. Oh my food obsessions! I’ve been eating breakfast muffins for months now, then the weather change getting into chilly mornings makes me feel like a bowl of porridge. This baked oatmeal has been dressed up in cinnamon, nutmeg and cardamom, adorned with grapes and prunes to start the day with a symphony of aromas and flavors. I cannot wait until next morning to have this again. Or would it be naughty of me having it before bed again?

Oats are generally low in calories and fill up the stomach longer (more so rolled oats, not quick cooking oats), so you will have less food cravings. They’re also high in fibre, protein, but low in fat, and contain plenty of amino acids and vitamins (vitamins E, folic acid, biotin and magnesium, zinc, iron, copper, selenium and manganese). Oats also help to lower bad cholesterol and help to reduce high blood pressure. If you are gluten intolerant like me, make sure you get the organic gluten-free oats since regular oats might contain gluten.

baked oatsIngredients (serves 2)

100g rolled oats
1/2 cup almond milk
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1 large egg
grapes and prunes for topping
maple syrup to serve

Mix rolled oats, cinnamon, nutmeg and cardamom in a bowl. Gently combine egg and milk in a separate bowl and pour into the oats. Stir to combine and transfer to a baking tin. Top with grapes and prunes. Bake in the preheated oven (180) for 30 minutes. Serve warm with a drizzle of maple syrup.
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Posted in: Baking, Breakfast, Gluten Free, My recipes, Vegetarian

Rice Noodle Salad

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Rice noodle salad is something I make on emergency or out of the blue. I pretty much have all ingredients ready in my fridge and pantry. Although it is a relatively easy dish to make, the freshness from veggies and herbs plus a beautiful Asian dressing makes it so special and flavoursome.

Coriander is one of my favorite herbs in Asian dish. Did you know it actually belongs to a carrot family? It is rich in essential vitamins and minerals – Vitamin A, B, C, K, iron, magnesium, potassium and calcium. Your skin loves coriander because it reduces acne and provides protection from eczema, dryness and fungal infections. The rich aroma helps in the proper secretion of enzymes and digestive juices in the stomach, helping your digestion. Good news for women? it helps regulate proper menstrual cycles and reduces the associated pain during period. It also helps to regulate your blood sugar level, blood pressure and cholesterol levels. Such a shame I tried to grow them in my garden a few times, but all failed! In fact, I didn’t have much luck with basil and parsley either. I don’t think they like me 🙁 Does anyone have some good tips with gardening?

Rice Noodle SaladIngredients

1 cup of rice noodles
1 stalk of celery
1/2 cup of bean sprouts
1/2 cup of shredded cabbage
1/2 of grapefruit sliced
a bunch of coriander

For dressing
1 tsp of tamari
1 tsp of rice vinegar
1 tsp of chilli flakes
1 tsp of sesame oil
1 tsp of sesame seeds
salt and pepper to taste

Cook the rice noodles in a boiling water for a few minutes until tender, drain, rinse under cold water and set aside. Finely shred cabbage, slice celery, desegment grapefruit and roughly chop coriander. Mix cooked noodles and prepared vegetables in a large bowl. Pour the half of the dressing into a bowl and gently toss to combine. Transfer to a serving bowl and drizzle the rest of the dressing over the salad.

Posted in: Dinner, Gluten Free, Lunch, My recipes, salads, Vegetarian

Braised Mushrooms with Cauliflower Rice

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braised mushroomsI love the earthy flavour and meatiness of the mushrooms. Does anyone not like mushrooms on toast? It is such a simple dish, but the depth of the flavour is just beyond imagination. Mushrooms are also a nutrition power house. They are low in calories, fat-free, cholesterol-free, gluten-free, low-sodium – safe for everyone! They are rich in B vitamins, important for energy and the nervous system. Minerals rich in mushrooms are selenium, copper, potassium, iron, niacin, riboflavin and more. So it is great for weight management, anti-aging, controlling blood pressure and cholesterol, and strong immune system.

For this recipe, I left mushrooms whole when cooked which gives a nice meaty texture outside but still moist and juicy inside. I served on cauliflower “rice” which is crunchy, refreshing and cuts down the spiciness. Enjoy x

Ingredients (single serve)

300g button mushrooms
1 small onion, chopped
1 cup of grated cauliflower
1 tbsp of coconut amino sauce (or tamari)
1/2 tsp minced garlic
1/2 tsp grated ginger
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 tsp sesame oil
1 tsp sesame seeds
pepper to taste
coriander leaves for garnish

Put all ingredients except cauliflower in a pan, bring it up to a boil, simmer for 15-20 minutes on low heat until cooked. In the meantime, grate cauliflower to make a cauliflower rice. To serve, put braised mushrooms on the prepared cauliflower rice in a bowl and garnish with coriander leaves.

Posted in: Dinner, Gluten Free, Lunch, My recipes, Vegetarian

Raw Banana Cheesecake

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raw banana cheesecakThere are so many health benefits of bananas. It is so hard to pick just a few >.< Feeling low? Have bananas. Apparently, they help overcome depression due to high levels of tryptophan, which is converted into serotonin – happy hormone. Do you suffer from muscle cramps? You can protect against muscle cramps during workouts and night time cramps by eating a banana. Want a healthy heart? Bananas are known for high potassium content, with over 400mg in a single medium-sized banana. Trouble with your bowel? High fiber in bananas can help your bowel movements. They are also soothing to the digestive tract and help restore lost electrolytes after diarrhoea. Bananas are very good for your digestion, the only raw fruit that can be consumed without distress to relieve stomach ulcers by coating the lining of the stomach. Bananas are high in antioxidants, providing protection from free radicals and diseases. See there is no single reason not to love this yellow-skin baby. This raw frozen banana cheesecake is so yummy and full of goodness in it. Enjoy the sweetness x

Ingredients

200g raw cashew nuts, soaked at least 6 hours
3 large semi-dried figs
1 tsp cacao powder
1 tsp cinnamon powder
a pinch of Himalayan salt
3 small ripe bananas + sliced bananas for garnish
1 tbsp thick Greek yogurt
1 tsp agar agar or gelatin powder, melted in a tbsp of warm water
1/4 cup maple syrup
1/4 cup coconut oil
a pinch of turmeric powder

Wash and drain soaked cashew nuts. For the crust, take 1/3 of the nuts and place in your food processor along with figs, cacao, cinnamon and salt. Blend until combined. Pour the mixture into a container lined with a glad-wrap. Press evenly and firmly with a spatula. For the filling, put the rest of the nuts and other ingredients in your food processor and blend until thick and smooth. Pour onto the crust and spread evenly with a spatula. Garnish with sliced bananas and place in the freezer for a few hours or overnight to set. Take it out of the freezer and cut into a desired portion size (I had 8 squares). Have your knife in warm water to make it easy to cut if you need. It is best to keep the cheesecake in the freezer.
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Posted in: Dessert, Gluten Free, My recipes, Snack, Vegetarian

Roasted Veggies With Quinoa

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Roasted veggiesQuinoa is one of my pantry staples. Its delicate nutty flavour is so addictive! I serve with salads, curry, grilled vegetables, or braised meat. It is a perfect protein, containing all eight of the essential amino acids. It’s higher in unsaturated fats and lower in carbs than most grains and  has the highest protein content of any grain, 12 – 18%. Quinoa is also high in iron, magnesium, and fiber. Plus, as a vehicle for flavor and ingredients, like rice, quinoa is primo. For the perfect cooked quinoa, you need to wash really well in a sieve to get rid of the natural bitterness of the quinoa. Cook quinoa, 2:1 liquid to grain (water, vegetable or chicken broth), for about 20 minutes. You can jazz up with some aromatic spices during cooking as well like garlic, rosemary, lemon, etc.

There is no rule here to make this salad. Ingredients seem quite a lot, but use whatever you have in your fridge or in your garden. Always use seasonal vegetables which are great for nutrition and your wallet, too. Perfect salad for a family, dinner party, weekday lunch box or potluck party.

Ingredients (serving 4)

1 cup of cooked white quinoa
2 tomatoes
2 carrots
1/3 zucchini
1/2 baby fennel
1 baby beetroot
1/2 leek
1/2 cup pumpkin
a bunch of coriander
1 tbsp of coconut oil
1 tsp of honey or maple syrup
1 tsp of cumin
1 tsp of smoked paprika
1 tsp of fennel seeds
1 tsp of cayenne pepper
1 tsp of Himalayan salt

Preheat the oven to 180 degrees. Wash and chop all the vegetables and place on a lined baking sheet. Drizzle coconut oil and sprinkle spices. Bake in the oven for 20-30 minutes, flipping half-way through. In the meantime, rinse quinoa thoroughly and simmer in a saucepan for 15-20 minutes until cooked. Turn off the heat and let it sit with a lid on for 5 minutes. In a large mixing bowl, combine roasted vegetables, cooked quinoa and roughly chopped coriander. Transfer to a serving bowl. Drizzle more olive oil and sprinkle some nuts or feta cheese on top if you like.
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Posted in: Dinner, Gluten Free, Lunch, My recipes, salads, Vegetarian