All posts tagged: yum

Organic Fare at Dry Goods Market

I love going to the Dry Goods Market just off Jianguo 3rd Road, it’s a real treat full of traditional fare and it’s cheap, cheap, cheap. My Taiwanese friend introduced it to me months ago and I haven’t been back. I had some time to kill in the area this week so I took a stroll over and had a wander. I’m glad I did! There is everything from different kinds of soy sauces, vinegars, coconut milk, grains, spices, dried fruit and nuts to candy, dried mushrooms and tea, lots of tea. And you can taste! What I found this time though was an organic store, not everything is organic but a lot is. They have organic grains like barley, millet, quinoa (red & mixed variety), oats and different kinds of rices (even organic wild rice from the US that looks delicious). They are located quite far down the alley on the right I think. The shop assistant said that lots of foreigners come there to buy grains and of course nuts. They have a selection of …

Gluten-free Chia Seed Crumpets

Ok I am now addicted to making crumpets for breakfast! Feels like a treat yet they are so nutritious, easy to make and can be combined with any number of fruit combinations. I love this recipe (adapted from Larissa Green’s Love Green Food) because it’s not only gluten-free but also sugar-free (ok it has 1 tbsp xylitol)… Ingredients (makes approx. 10 crumpets): – 1 cup rice flour – 1/2 cup coconut flour – 2 tbsp chia seeds (pre-soaked in water for 10 mins) *great vegan source of omega-3 / ancient superfood – 1 1/2 cups of milk (I used half cow’s milk, half soy milk) – pinch of salt – 1 tbsp xylitol powder – 2 medium eggs – ghee/butter for frying – a selection of fruit (I used diced persimmon, pomegranate seeds & stewed apple) ————————————————————————- 1. Add the flour, salt & xylitol to a bowl and mix well. 2. Make a well in the middle. Then add the eggs to the well and start by whisking the eggs. 3. Slowly mix in the flour, and finally add …

Buckwheat Crumpets, Stewed Apple & Berries

Yummm… made these for breakfast this morning and they were simply delicious. I used the pancake recipe from Larissa Green’s cookbook Love Green Food and adapted it to make crumpets. These are gluten-free and virtually sugar-free too! Ingredients (makes 8 – 10 pancakes): – 1 1/2 cups buckwheat flour (or another flour, such as rice flour) – 2 cups of milk or water (I used half cow’s milk, half soy milk) – pinch of salt – 1 tbs honey or rapadura sugar (I used xylitol powder) – 2 medium eggs (must be happy eggs of course!) – ghee or butter for frying – a selection of fruit (I sliced up some banana, added blueberries & stewed up some apple in cinnamon, cloves & cardamon) ————————————————————————- 1. Add the flour, salt & optional sugar to a bowl and mix well. 2. Make a well in the middle. Then add the eggs to the well and start by whisking the eggs. 3. Slowly mix in the flour, and finally add the milk/water, slowly incorporating more of the flour into …

Omega-3 Green Smoothie

I made this for mid-morning brekkie this AM and it was surprisingly drinkable. I have been wanting to add flax seeds  (aka linseeds) to my diet for a while now and decided the best way to get my daily dose would be in a yummy green smoothie, getting in all the goodness in one go. If you are using whole flax seeds, it’s best to soak them overnight in a some water (with approx. 2.5cm covering the top). This softens the seed for ease of digestion and produces a gel-like substance which is lubricating for the intestines. Alternatively if you have a coffee grinder you can grind the flax seeds. You can buy flax meal at the health store but this isn’t advisable as the seeds lose some of their essential oil content. Did you know that flax seeds provide the highest vegetal source of omega 3s (i.e. alpha linolenic acid (ALA)?  A whopping 53% of its oil is composed of ALA; and additionally it has a good omega 3:6 ratio. As Patrick Pitchford points out in …

Dairy-free Goji Smoothie

This smoothie is easy to make and provides essential healthy fats, some protein & a superfood punch. To make, you’ll need: – x1 frozen/fresh banana (when freezing, remove skin and cut up into chunks) – handful of frozen/fresh berries (I used raspberries today) – sprinkle of raw mixed nuts – some hot water (I don’t like my smoothies too cold as it’s not good for digestion & is a shock to the system. *It’s only necessary to use hot water if you’re using frozen fruit, otherwise just add cold) – x1 tbsp organic coconut oil – sprinkle of goji berries – 1/2 tbsp ground flax seed – 1 tsp organic raw cacao powder Add all the ingredients to the blender and bam, you have a damn fine tasting smoothie!

Super delicious Smoothie

I’ve been having smoothies a lot lately for breakfast, they’re especially nice and light on our hot summer mornings here in Durbs. Everyday I try something a little different depending on what I have. Today’s was especially delicious, so I thought I’d share. Ok here’s what you need: – 2/3 chunks frozen banana (pre-peeled, chopped & frozen) – small handful frozen blackberries – 3 table spoons of organic greek-style yoghurt – 1 tablespoon of organic coconut oil – sprinkle of goji berries – handful of pecan nuts – cinnamon (mmm..very good for you) – dash of pure organic cranberry concentrate Place all in a blender, add a little water, mix and voila! Enjoy the yummy goodness of this super-fruit smoothie :) I’ve tried adding raw spirulina powder in the mix but I find it ruins the taste a bit for me, so I usually just down it separate with other greens. Fresh ground flax-seed is also great to add to smoothies – lots of omegas & fibre. If you can get a hold of real …

5 Essential Japanese Foods

One of the great things about living in Japan has been my exposure to a whole new world of foods. The Japanese are world-renowned for their longevity and health. Here are some healing foods that I have come to love and enjoy in my weekly diet, and I now consider essential food items. 1. THE DAIKON RADISH I absolutely LOVE daikon. I eat this mellow, clean tasting root vegetable just about everyday, either in a salad for lunch (they make great pickles) or added into a soup for dinner. Daikons taste crispy and juicy raw and turn slightly sweet when cooked. They are extremely cleansing and are used throughout Japan as a complement to raw or oily foods to aid digestion. Daikon also acts as a diuretic and decongestant, promoting the discharge of excess fat and mucus, thus facilitating weight-loss. 2. UMEBOSHI PLUM These pinky-red, salt pickled plums deliver a salty and sour punch, as I discovered when I had my first taste a few months back. Not really meant to be eaten straight from the …

SNAP 7/03/2012: Yay for Omiyage

Had a lesson today with one of my private students, Takuya; we usually meet about once a month for a chat and some pronunciation practice. He’s a musician/songwriter who wants to go live in London and play music. He’s completely passionate and dedicated to his music and does various part-time jobs to afford him the resources to succeed. I help him with his lyrics from time to time – can you imagine how hard it must be to try and find the right words for a song in a different language, especially one so different from your native language. Anyhow, he just got back from a mini vacation and bought me some cookies as a souvenir. It’s tradition in Japan that when a person returns from a trip, they bring home souvenirs (omiyage) to friends, co-workers and relatives. Tourist sites across Japan are surrounded by many omiyage shops offering beautifully wrapped souvenirs. Gotta love Japan :)

Begging for Brussels…

Over the last few days I’ve had this insatiable desire to eat (strangely enough) Brussels sprouts. So today I finally bought some from my local green grocer and I’m glad I did. I didn’t know that these little guys are packed with so much goodness – rich in vitamins A, C, riboflavin, iron, potassium and fibre; they are part of the cabbage family and boast cancer-inhibiting and immune booster potential. I say bring on the Brussel sprouts! I prepared a simple dinner of fish (coated in lemon juice, rock salt & black pepper, then flash-fried in a little ghee) with steamed Brussel sprouts and cauliflower. The veg were so bright and scrumptious-looking that no sauce was necessary. However, I have been reading so many inspiring whole foods and Macrobiotic books lately that I thought I’d try something new. I’m really enjoying getting creative in the kitchen; I used to be the kind of cook that had to have a recipe and had to follow every instruction down to the last drop. But nowadays I’ve been approaching …

Home-made millet tostadas with pesto, carrot salsa & avo

Having picked up various food intolerances over the last few months, eating can sometimes prove challenging and boring and so easy to get stuck into a safe food rut. But all one needs is a little inspiration and Susan Marque! I began taking food coaching sessions from Susan a few months ago and have since learnt a great deal from her. Yesterday I decided to try her Millet Tostadas recipe, (originally developed by Susan for her then boyfriend who was having bread cravings), as I am… oh to eat bread again! Well all I can say is delicious! The tostadas were crispy and nourishing and 100% wholesome. I also made her pumpkin seed pesto (I didn’t have any fresh basil so I substituted spinach and it turned out great) and carrot salsa (I added in some chopped baby daikon radish and a dash of coriander seed). All this topped with slices of fresh avo. Aaah food bliss! Susan’s books can be downloaded here.

SNAP 22/2/2012: Rose Bakery

This beautiful bakery is right near my work and apart from delicious cakes, they also have organic soups and veggie plates as well as fresh ginger tea. I’m a regular, what can I say! I usually go every Wednesday for a light snack, as I have a few hours to spare between work and teaching yoga that night.