Red Juice And Green Juice For Life



During the cooking demonstration that was organize by the CrossFit Box, my coach demonstrated 3 yummy and healthy juices that he has been taking for awhile.  I am not a fan of fruits and vegetables, having to eat them can be a pain for me, and for years, I know I definitely not getting enough fruits and vegetables that my body needed, so I decided to give this a try and incorporated into my diet.  The red Juice is a morning Juice, which to be taken first thing in the morning, and the Green Juice is to be taken at night.  I’m sure with all these juices, I definitely getting the recommended daily requirement that is needed to be healthy. 

You will need:
7 jars

Blender or NutriBullet
Ingredients for the Red Juice:

1 litre coconut water 

150g beetroot 

100g red capsicum 

10g Ginger

30g Coriander

100g Cucumber 

100g Carrot

170g Passion fruit pulp

120g Raspberries

120g Blueberries

Juice of 1 green lime


Direction:

Put all the ingredients into the blender and blend till smooth

Pour into the jar and put in the fridge
Take 1 jar and drink it first thing in the morning 
You will need:

7 jars

Blender or NutriBullet
Ingredients for the Green Juice:

1 litre coconut water 

1 Granny Smith Green Apple

1 banana

1 kiwi

10g Ginger

30g Coriander

100g Cucumber 

50g Baby spinach

80g Kale

Juice of 1 green lime


Directions:

Put all the ingredients into the blender and blend till smooth

Pour into the jar and keep in the fridge 

Take 1 jar and drink every night  

Spicy Korean Chicken with Cucumber Salad


Ingredients:

500g Boneless Chicken thigh

1 toasted tablespoon sesame seeds
To serve

Cooked Brown rice

butter lettuce leaves

Spring onions, thinly sliced
For The Salad:

250g Lebanese cucumber, thinly sliced

1 long red chilli, deseeded, cut into thinly strips

1 spring onion, thinly sliced

15g coriander leaves, roughly chopped
Salad Dressing: (mix well till sugar dissolve)

1 tablespoon apple cider vinegar / rice wine vinegar

1 teaspoon caster sugar


Marinade:

50g spring onions, roughly chopped

20 garlic, roughly chopped

2 tablespoon soy sauce

80g Korean hot pepper paste (Gochujang – available at Asian supermarket )

25g brown sugar

25g honey

1 tablespoon sesame oil

1 tablespoon apple cider vinegar / rice wine vinegar


Direction:

1. Cut the chicken thigh into large chunk


2. Put all the marinade ingredients in a food processor and blend until a paste is form. 


3. Reserve 50g of the marinade (to serve). Pour the remaining marinade on the chicken and mix well. Marinate in the refrigerate for 30 mins or overnight


4. Place the salad ingredients in a medium size bowl. 


5. Drizzle the salad dressing over salad and toss to coat, set aside


6. Heat oil in a non stick pan over medium heat and cook the chicken till cooked chicken and brown.
7. Serve chicken with cucumber salad, brown rice, lettuce and reserved marinade. Sprinkle chicken with sesame seeds and extra spring onion, if desired

Gong Bo Chicken 宫宝鸡 (Chicken With Dried Chili And Cashews) – Stove Method


Ingredients:

500g chicken thigh / breast filets, cubed

1/8 teaspoon Salt

1 teaspoon Chinese cooking wine / shaoxing wine

20g ginger 

6 cloves garlic

7g dried chili (or to taste), soak in hot water till soft then squeeze dry, remove the seeds and roughly chopped 

2 tablespoon oil

Gravy:

2 tablespoon sugar
1/2 teaspoon vinegar (I use apple cider)
3 tablespoon light soy sauce
1 tablespoon Chinese black vinegar

1/8 teaspoon Pepper or to taste 

Thickening:

2 tablespoon water

1 tablespoon tapioca flour

Garnish:

100g roasted cashews 
30g spring onion, chopped

Direction:

1. Marinate chicken with salt and Chinese cooking wine for 30mins


2. Heat wok with 1 tablespoon oil, add in ginger, garlic and chili and fry till fragrant Add chicken and cook till chicken is cook


3. Add in gravy ingredient and bring to a boil, reduced heat to low, cover and simmer for 10 min or till chicken is tender (about 8-10mins)


4. Add in the tapioca flour mixture and mix well, turn off the heat, add in nuts and spring onion, stir and mix well.


5. Serve with steamed rice.

Bailey Lux Belgian Royce’ Nama Chocolate (生チョコレート)


Nama Chocolate (生チョコレート) is a Japanese chocolate dessert, If you been to Japan, you will either tasted it or heard of this Japanese chocolate delicacy before. The well-known Nama Chocolate brand in Japan is ROYCE’ Chocolate. Nama chocolate is very rich and moist, this delicate and silky chocolate literally will melt in your mouth. Nama (na-ma) means “raw” or “fresh” in Japanese, this chocolate uses fresh cream, therefore, it must be kept it in the fridge and consume within 3 days. It is highly recommended to use high quality chocolate as that’s the most important ingredient for making yummy Nama Chocolate.

Ingredients:
200ml thicken cream / heavy cream
400g good quality dark chocolate – 70% coco, chopped
8 tablespoon Bailey Irish Cream Liquor (or to taste)
Coco powder for dusting


Grease and line a 7 inch square tin with baking paper

Method:
Heat the heavy cream in a saucepan till starts to bubble, remove from heat immediately (below 50°C)


Add in the chopped chocolate and stir till chocolate melted



Add in the bailey and mix well


Pour into the tin and level the top


Put into the fridge till it set firmly ( best chill overnight)
Remove the chocolate by gently lift up the baking paper

Transfer to a serving plate and place it upside down 

Lay a big piece of glad wrap on top of it and use a long knife and cut it to bite size (cutting through the glad wrap will prevent the chocolate sticking onto the knife)

Discard the glad wrap

Dust over coco powder with strainer and keep it covered well

Consumed within 3 days

Lek Tow Suan

Special request from my son to make this today.  I have this recipe for a long long time and I use it all the time whenever I have party.  This is a no fail and super easy recipe, it just take a little planning ahead to soak the bean in advance.  

Ingredients:

300g mung beans without shell, wash and soak for 4 hours

280g sugar

7 1/2 cups water

4 pandan leave
Thickening:

80g sweet potato flour

80ml water
Garnishing:

5 you tiau (Chinese fried cruller) 

Method:

Drain mung beans in a colander lined with a muslin cloth

Lift the bean from colander with the help of the muslin cloth and transfer to a plate and steam on high heat for 20 mins
Put sugar, pandan leave and water in a large pot and bring to a boil, when boiled, reduce heat and cook for another 10 mins
 

Mix the sweet potato flour and water in a bowl and mix well till no lumps

Slowly pour the flour mixture in and stir continuously at the same time
Lift steam bean from the plate with the help of muslin cloth (this prevent the bean from broken into small pieces) and pour into the starchy liquid 
As soon as it boils again, remove from heat

Serve hot with you tiau  

Cauliflower Mash With Grilled Salmon

In the quest of healthy eating by eating more vegetables and fish, this is my first attempt in making cauliflower mash. To make it even healthier and dairy free, I uses almond milk instead of milk and pro active margarine instead of butter. This is a Low carbs, high protein, high in good fats that is essential for good health and high in vitamin C too!

Serve 2

Ingredients for the cauliflower mash
250g cauliflower, roughly chopped

20g water

30g milk

20g Butter 

salt and pepper to taste
2 salmon fillet 
Salt and pepper

Corn flour

Direction:
1. Season the salmon with salt and pepper, set aside 


2. Place chopped cauliflower into Thermomix TM bowl and turbo pulse 3-4 times. OR use a blender to chopped it


3.Scrape down sides of bowl. Add water and cook for 12 min / 100°C / speed 1.  OR transfer to a saucepan add in enough to water to cook on medium to low heat till soft and cooked.

4. In the mean time, heat a non stick pan with olive oil, coat the salmon with corn flour and pan fry (or grill or air fry) the salmon is golden brown and cooked. Remove and set aside.
 

5. When the mash is cooked, add in the milk, butter, salt and pepper and blend for 15 sec / speed 5.  OR, when the cauliflower is cooked, transfer back to blender, add in milk, butter, salt and pepper and blend till a smooth consisitency.


6. Divide the mash to 2 serving plate, place one salmon on top, serve immediately 

This is the nutrition breakdowns of the cauliflower mash:

Banana Chocolate Chip Shortbread🍌🍌🍫🍫🍞🍞

“Mum, do you know how to make banana bread? I’m paying A$4 per slice everyday at the cafe.” So, mum to the rescue! When I first bake this last week, it was gone before I could take a picture, so today, I decided to bake it when nobody is home.  What do I get in return? A hug! 😂😂

You will need:

Rectangle loaf tin line with baking paper 

Electric mixer 
Ingredients:

(A) – put into the mixer bowl 

250g sugar

130g butter

1 teaspoon sodium bicarbonate 

1/2 teaspoon salt
(B)

2 eggs, lightly beaten 
(C)

300g over ripe banana, mashed with a fork
(D) – sifted together 

300g plain flour

1/2 teaspoon baking powder
(E)

80ml fresh milk

1 teaspoon vanilla essence
(F)

100g chopped nuts of your choice 

50g chocolate chips
Extra nuts and chocolate chip to sprinkle on to top (optional)


Direction

1. Pre heat oven at 180°C

2. Using the K-beater, increase speed from 0 to 6 gradually and cream till light and fluffy


3. Slowly add in (B) from the side of the mixing bowl and cream till smooth


4. Reduce speed to minimum and add in (C) and mix till well blend


5. Add in (D) and (E), slowly increase the speed back to 6 and mix till well combined


6. Add (F) and mix till well incorporated


7. Pour into the baking loaf tin, sprinkle extra nuts and chocolate chip on top if desire 


8. Bake at 180°C for 45 min or till golden brown

9. Remove to a cooling rack and leave till coo. Slice and serve.