Golden Turmeric Chai Smoothie Bowl

March 21, 2018 amcarmenLeave a comment

Hello Everyone! It’s been a quiet and boring week to be honest, and I having a serious holiday withdrawal syndrome. I miss the lush greenery of Temburong, crystal clear waters, physical activities, and the sun piercing through your skin – giving you a tan that you’re proud to wear for the next couple of months because it reminds you of the fun times you had. But in all honesty, I just miss going on weekly adventures; a new hike trail every weekend to rejuvenate from the work week. It doesn’t even need to be a holiday, just a 2-day weekend where one of them can be spent going out and exploring, and the other to do chores, cook up a storm for Amcarmen’s Kitchen, and basically recover from the working week. Back in Australia, this was easy to do because there were plenty of trails to explore. Here in Brunei, not so much – and not much of great views too, and the fact that I only have a 1-day weekend.

All that aside, I have a bit of a unique smoothie bowl to share with you guys tonight; and I say unique because I’ve never thought of using these flavours (and spices) in a smoothie before. I mean, besides using spicy chai tea leaves and cinnamon in my Spicy Chai & Banana Cinnamon Smoothie from a while back, that’s pretty much the extent of me using spices in my smoothies.

The link to the original recipe can be found over on My Life Cookbook by Denise. She drew inspiration from ‘Golden Milk’ which, for those of you who don’t know, is basically a combination of turmeric, coconut milk (or oil), and black pepper. This Golden Turmeric Chai Smoothie Bowl is an aromatic, flavour-popping combination of golden milk and chai tea – perfect for an immune system boost if you’re feeling a bit under the weather, but also a quick, easy, and healthy breakfast to go!

PREP TIME 5 MINS | COOKING TIME — | SERVES 1

INGREDIENTS

For the smoothie mixture

1 cup coconut milk
2 large bananas
1-2 tbsp honey
2 tsp fresh ginger, grated
1 tsp cinnamon powder
1 tsp turmeric powder
1/2 tsp black pepper, ground
1/2 tsp cardamon, ground
1/2 tsp nutmeg, grated

Toppings

Chia Seeds – contains omega-3 fatty acids, fibre, antioxidants, iron, and calcium
Goji Berries – excellent source of antioxidants and nutrients that help boost the immune system and protect the body from high levels of inflammation
Raspberries – good source of vitamin C, E, K, manganese, dietary fibre, copper pantothenic acid, biotin, magnesium, folate, omega-3 fatty acids, and potassium

Desiccated Coconut

METHOD

Blend the bananas, coconut milk, honey, ginger, and spices altogether until smooth.
Transfer to a bowl and top with the raspberries, chia seeds, goji berries, and desiccated coconut. Enjoy for breakfast or an immune-boosting afternoon snack!

BON APPÉTIT

– Ally xx

Avocado & Spinach Smoothie Bowl

March 14, 2018 amcarmenLeave a comment

Hello Everyone! So yesterday my friend, who is visiting from New Zealand, and I went on a day-trip adventure to the pristine rainforest district of Brunei. We took a 45-minute boat ride from the city centre to the small town of Bangar in Temburong where we then travelled about 20 minutes by car to the Freme Rainforest Lodge where we had some local delights for our morning tea before setting off again on a 45-minute longboat ride to the Ulu National Park.

We climbed almost a thousand steps to get to the forest floor of the canopy walk, and then scaled a total of about 60m to the highest tower above the tallest trees of the luscious green rainforest. Even with multiple layers of sunblock, we were red from the scorching sun and we definitely worked our calves and derrières as we felt our legs shake when climbing back down to head to the mini waterfall for a nice cooling dip. The water was refreshingly blue but had fishes that weren’t afraid to nibble on you. They were the fish spa kind of fishes that really just wanted to nibble on your dead skin, but the fishes were much bigger that the little ones that you find at fish spas, so their bite was a little more scary.

After we cooled down, we headed back out on a longboat to the starting point of our kayak ride. On the way back down the crystal clear waters we spotted two freshwater crocodiles by the riverbanks – and apparently that didn’t seem to make us second guess our kayak ride back to the lodge. After our relaxing (or should I say, workout for our arms), kayak down the river, we got changed into dry clothes and had our late lunch. We were supposed to go zip-lining after but because it started to pour, we weren’t allowed to. Such a bummer though because apparently it hadn’t rained in Temburong for the past week, and it decided to as we were about to do our final activity before heading back to the main city. All-in-all it was a fun-filled day of nature and adventure – things that we both enjoy.

Anyway, I just wanted to share this little adventure for everyone before I dive right into tonight’s recipe for a lovely green smoothie bowl to match our little nature adventure from yesterday. You can switch out the low-fat milk to almond milk or coconut water, and the honey for agave nectar or maple syrup for a vegan alternative.

PREP TIME 5 MINS | COOKING TIME — | SERVES 1

INGREDIENTS

For the smoothie mixture

1 cup spinach leaves
1 cup low-fat milk
1 large banana
1 small avocado
1 tbsp honey

Toppings

Bananas – loaded with essential vitamins and minerals such as potassium, calcium, manganese, magnesium, iron, folate, niacin, riboflavin, and B6
Chia Seeds – contains omega-3 fatty acids, fibre, antioxidants, iron, and calcium
Goji Berries – excellent source of antioxidants and nutrients that help boost the immune system and protect the body from high levels of inflammation
Granola – contains vitamins, minerals, and other essential nutrients, including, but not limited to, dietary fibres, sodium, potassium, zinc, phosphorus, magnesium, calcium, vitamin C & E, niacin, iron, and thiamin
Kiwis – loaded with vitamins and minerals such as Vitamins A, B6, B12, E, and potassium, calcium, iron, and magnesium
Raspberries – good source of vitamin C, E, K, manganese, dietary fibre, copper pantothenic acid, biotin, magnesium, folate, omega-3 fatty acids, and potassium

METHOD

Blend the spinach, milk, banana, avocado, and honey until smooth.
Transfer to a bowl and top with the raspberries, kiwi slices, chia seeds, granola, goji berries, and banana slices. Enjoy for breakfast or a power-boosting afternoon snack!

As I have mentioned in last week’s post, whipping up a smoothie bowl is a great opportunity to get creative and top them with whatever you have lying around in your pantry and/or fridge. Top them with your favourite fruits, seeds, nuts, and grains!

BON APPÉTIT

– Ally xx

Strawberries & Cream Smoothie Bowl

March 7, 2018 amcarmenLeave a comment

Hello Everyone! First of all I would like to wish all my friends and followers of Amcarmen’s Kitchen a very belated New Years as this is the very first post that I am writing since 2018 started. Yes, I am aware that I have been MIA for the past few months, and I do apologise for that. I’ve just had a lot to juggle for the past month – mainly work life took over, mixed with a bucketload of emotional rollercoaster rides, and procrastination that led me to neglect Amcarmen’s Kitchen. But I’ve finally gotten back into my cooking and I’ve never been happier to do what I love doing best, and that is making a mess in the kitchen to come up with amazing eats!

The theme for this year revolves around what I foresee my future boutique café menu to carry – which is Breakfast… ALL DAY – Breakfast for Breakfast, Breakfast for Lunch, and of course the best part, Breakfast for Dinner. I was inspired by a restaurant called Wild Honey if I’m not mistaken, that I went to in Singapore a few years back, where they served an All Day Breakfast menu. My friend and I went there for dinner and I cannot express how much I enjoyed a Smoked Salmon Eggs Benny for dinner. I mean, it wasn’t the first time I had breakfast for dinner; in fact, I’ve had my fair share of them at home during my uni days where I had nothing in the fridge but breakfast ingredients which always usually resulted in a plate of buttered toast, sautéed spinach, sunny side up eggs, fried bacon, and on the rare occasion, that is if there were any leftovers in the fridge from the previous day(s), some sweet potato mash. Yes, this is taking me back to a specific night (possibly 6 years ago OH MY), that I spent at home all alone, going through a Big Bang Theory marathon, and having my breakfast for dinner. Those were the days.

So yes, the theme for Amcarmen’s Kitchen this year will be all about Breakfast or Brunch eats as both are my favourite parts of the day and I honestly think that they should be eaten all day everyday! For the month of March and April, I’ll be tackling some healthy smoothie bowls for a quick-and-easy go-to breakfast or afternoon snack packed with nutrients that will keep you energized all day long. They have the taste and texture of a smoothie, but with health-boosting, super-satisfying toppings such as granola, flaxseed, chia seeds, fresh berries, coconut, or even a little bit of dark chocolate to turn them into a heartier meal. Aside from being delicious, whipping up a smoothie bowl is a great opportunity to get creative. The possibilities are endless!

Tonight, I will be sharing with you a ‘Strawberries & Cream’ inspired Smoothie Bowl. Double the ingredients if you wish to make a smoothie bowl for two.

PREP TIME 5 MINS | COOKING TIME — | SERVES 1

INGREDIENTS

For the smoothie mixture

1 cup frozen strawberries
1/2 cup vanilla yoghurt
1/4 cup low-fat milk
1 tbsp honey
1 tbsp chia seeds

Toppings

Blueberries – contains vitamin C & K, fibre, manganese, and other antioxidants
Chia Seeds – contains omega-3 fatty acids, fibre, antioxidants, iron, and calcium
Cornflakes – contains vitamins, folate, minerals, dietary fibre, proteins, and also carbohydrates
Fresh Strawberries – contains vitamin C, folate, potassium, manganese, dietary fibre, magnesium, antioxidants, and polyphenols
Honey-roasted Almonds – contains healthy fats, fibre, protein, magnesium, and vitamin E
Pumpkin Seeds – contains magnesium, manganese, copper, protein, and zinc

METHOD

Blend the strawberries, yoghurt, milk, honey, and chia seeds together until smoothie.
Transfer to a bowl and top with the cornflakes, fresh sliced strawberries, blueberries, almonds, pumpkin seeds, chia seeds, and a drizzle of honey.

If you don’t have all these toppings on hand, then don’t fret! Just use what you have on hand. Like I said before, whipping up a smoothie bowl is an opportunity to get creative and top them with your favourite fruits, seeds, nuts, and grains!

Pro-tip: If you want to make a pretty design, add the heaviest topping ingredients last (don’t be like me and add them first haha).

BON APPÉTIT

– Ally xx

Strawberry Kiwi Lime Yoghurt Cake

October 18, 2017 amcarmenLeave a comment

Hello Everyone! I know the last two posts have been a bit of a downer; let’s just say I’m starting to feel a little bit better and more of myself this week so I hope that I will be back to my chirpy self soon. That aside, tonight’s recipe is actually one that I made just almost 2 months ago for a very special occasion; my sister’s 23rd birthday last August 23rd! We celebrated her birthday with a yummy all-you-can-eat Korean BBQ dinner at Seoul Garden followed by a surprise visit from a family friend which at that time we had offered to look after their two little boys for a week since their helper had to go back to the Philippines and they couldn’t find anyone else under short notice. Overall it was a fun evening spent with lots of food, cake, and little, but great company!

The cake that I decided to make for my sister was inspired by a recipe that I found online when I was researching ways that I could incorporate some of the ingredients from my blood pressure friendly list that I compiled at the beginning of the year. This recipe, from that list, features kiwis, strawberries, bananas, and fat-free yoghurt, all of which help lower your blood pressure. This cake is simple and easy to put together, yet is still delicious and guilt-free for when you reach out for a second heap of serving or three (or four)… Or you know the whole cake *cheeky grin* Not that I have done this myself before, you know, have a whole cake for no one else but just me, myself, and I. Anyway, onward with the recipe shall we? But before that, just a quick mention that the original recipe can be found over on SkinnyMs.

PREP TIME 10 MINS | FREEZING TIME 3 HOURS | SERVES 10-12

INGREDIENTS

For the base

1/4 cup hazelnuts, finely ground
1/4 cup walnuts, finely ground
1 tbsp coconut oil, melted
1 tbsp honey
1 tbsp unsalted butter, melted
1/4 tsp salt
Honey graham crackers (enough to make about 1 cup of crumbs)

For the filling

2 punnets (2 x 250g) fresh strawberries, sliced thinly
1 tub (500g) fat free all natural yoghurt
1 large banana, mashed
3 tbsp lime juice
2 tbsp honey

For the topping

2 kiwis, peeled and sliced into thin circles
Sliced strawberries (about 2-3 from the punnet)
Extra honey graham cracker crumbs (optional)

PS: Please ignore the egg in the ingredient shot, I actually didn’t use it at all even though it was in the original recipe. I decided to go with a no-bake base and therefore omitted the egg from my recipe.

METHOD

Prepare an 8.5-inch springform pan by lining the bases with baking paper and greasing the edges with a little bit of butter. Add all of the base ingredients into a medium-sized mixing bowl and mix until well combined. Press half of the mixture over the base of the prepared pan and set aside in the refrigerator for about 10-15 minutes or until firm.
In a separate medium-sized mixing bowl, combine the mashed banana, yoghurt, honey, and lime juice, whisking well until smooth. Set aside.
Arrange half of the strawberry slices on top of the cooled crust then pour over half of the yoghurt mixture on top of the strawberries in an even layer.
Repeat by adding the remaining half of the base over the top of the yoghurt mixture, arranging the strawberries slices, and the pouring the remaining half of the yoghurt mixture.
Top the cake with the kiwi slices and strawberries slices before placing in freezer for about 3 hours or until completely frozen.
Serve and enjoy! Tip: to cut, hold a knife under hot water for 10 seconds, dry and cut the frozen cake wile the knife is still warm!

BON APPÉTIT

– Ally xx

Breakfast Muffins: Avocado & Blueberry

April 19, 2017 amcarmen1 Comment

Hello Everyone! I hope you guys had a good Easter weekend! Even though we don’t get a long Easter weekend here in Brunei, I did still manage to enjoy my Easter Sunday day off. I can’t believe that there’s only less than 2 weeks of April left and that May is just around the corner! Time sure flies by when you’re (not) having fun at work. Haha! I know I’ve mentioned this in previous posts about how everything is just becoming routinely for me and it’s actually becoming quite depressing. I’m in need for a little excitement in my life. I think my thoughts have been heard because I’m flying off tomorrow night for a little staycation in the Philippines! The company I’m working at is sending me and three other colleagues to the Philippines for a little work/play adventure, attending events and meetings on behalf of the company, and of course what’s a trip to the Philippines without a little summer fun in the sun? I mean, it’s pretty much our tagline – It’s More Fun In The Philippines!

On this note, I definitely won’t be uploading a post next week because I’ll be away from Thursday to Monday night. Since my Sunday, and the public holiday on Monday is taken up for this trip, I won’t have my dish prepared for a post. So this will be my last Avocado recipe for the month of April that I will be sharing with you guys! In fact, after I’ve posted this, I’ve got to get a head start on my packing because I still have to be at the office tomorrow up until 2 hours before my flight – what the heck right? Also, I was only told on Monday that I’d be flying off, and everything was only firmly confirmed yesterday afternoon. As usual, before we dive into tonight’s recipe, please check the original recipe out by Ali from Gimme Some Oven.

PREP TIME 15 MINS | COOKING TIME 25-30 MINS | SERVES 16 MUFFINS

INGREDIENTS

For the avocado and blueberry muffins

2 cups plain flour
1 cup plain fat-free yoghurt
1/2 cup white granulated sugar
1 large free range egg
1 punnet (125g) fresh blueberries
1 ripe avocado, halved, peeled, deseeded and roughly chopped
2 tsp baking powder
1 tsp pure vanilla extract
1/2 tsp baking soda
1/2 tsp ground cinnamon (optional)
1/2 tsp salt

For the streusel topping

30g unsalted butter, melted
2 tbsp plain flour
2 tbsp raw sugar
2 tbsp white granulated sugar

METHOD

Preheat oven to 190C (375F or gas mark 5). Line a 12-hole muffin pan with paper cases and set aside. Now since this recipes makes about 16 muffins, you can line another 6-hole muffin pan (if available), or if you only have one muffin pan, then bake in batches if needed.
For the streusel topping, add all the ingredients in a small bowl until combined and crumbly. Set aside.
In a medium-sized bowl, add the plain flour, baking powder, baking soda, salt, and cinnamon (optional) and stir together to combine. Set aside.
In a separate large mixing bowl, add the roughly chopped avocado and using an electric mixer, beat on medium speed until smooth. Add the sugar in and beat until well blended. Follow with the yoghurt and pure vanilla extract, beating again until just combined.
Add half of the flour mixture into the wet ingredients and beat until just combined. Add in the other half of the flour mixture and beat until well combined.
Gently fold the blueberries in using a rubber spatula, then spoon the batter into the muffin cups, filling them about 2/3 of the way. Sprinkle with the streusel topping and place in the oven to bake for 25-30 minutes or until a tooth pick inserted to the centre of a muffin comes out clean.
Set aside to cool in the muffin pan for about 5 minutes before transferring them to a wire rack to cool down completely. Serve for breakfast or afternoon tea and enjoy!

Muffins taste best on the same day, though they may be stored covered tightly at room temperature for 3 days or in the refrigerator for 5 days.

Now, I know I have a couple of friends and colleagues who don’t particularly like the taste of avocado; don’t ask me why because I think that they’re just plain weird for not liking avocado (hehe!), but give them one of these beautiful green muffins and they’ll probably be hooked on it. The avocado flavour in these muffins are not overpowering or predominant, but there is a slight hint of it in each bite you take. These muffins are a classic twist to a classic blueberry muffin and are light, moist, and al the more healthy for you because of the avocado in place of all the other oils you’d otherwise use when making muffins. Top them off with a crumbly streusel to give it an “extra muffin-y sweetness” as Ali says.

BON APPÉTIT

– Ally xx

Vegan Broccoli & Kale Soup

March 26, 2017April 11, 2017 amcarmen1 Comment

Hello Everyone! I’ll try to keep tonight’s post short and sweet, well, I guess the only reason why it’d be short is because I don’t actually have much to share about the past week I’ve had. It was just one of those routinely days like wake up, go to work, eat, go home, eat, go to the gym, shower, sleep, repeat kind of week *sigh* Oh wait! How did I possibly forget the most important thing that happened this week?! My Mom, my sister, and I went to see the Power Rangers Movie on opening night! So many childhood memories came back alive and I think that this movie was much more worth the hype than for Beauty and the Beast. Please go watch it if you haven’t already watched it!

Moving on, I used to make a lot of soups when I was still studying in Sydney, especially during the winter season. Now, being the typical Asian that I was, I used to never see a meal without rice as a fully complete meal, so you can imagine how distraught I was when I’d hear people say that they had “soup” for dinner. I would be like, “only soup?!” with a hint of what-the-actual-fishsticks are you on about look on my face. However, having lived in Sydney for 4 years and basically exposed to cuisines other than the typical I-need-rice in every meal ideal, I grew to appreciate soups as a meal. It can actually be quite filling if you pair it with a nice crusty bread to soak up all the yummy flavours and wipe the bowl clean. Tonight’s recipe is a delicious blend of Broccoli and Kale, both nutritious super green foods that are packed with healthy vitamins and minerals essential to one’s daily diet. Please check out the original recipe by Taylor over on The Girl on the Bloor.

PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 6-8

INGREDIENTS

For the soup:

2 cups non-dairy milk, for instance almond or coconut milk
2 cups vegetable broth
1 head broccoli, cut into florets
1 large brown onion, diced
1 leek, cleaned and sliced
3-4 garlic cloves, minced
4 tbsp coconut oil
1/2 tsp red pepper flakes
Chilli flakes, for garnish
Flaked almonds, for garnish
Ground sea salt and black pepper, to taste

For the kale chips:

2 cups kale, chopped
1-2 tsp olive oil
Ground sea salt and black pepper, to taste

Okay, before I venture on to the method, some of you might/might not have picked up on a bit of a confusion with the ingredients. The list says to use leeks, but in the ingredient shot, the “leeks” would appear to some as spring onions. Actually, I do believe that what has been photographed are indeed spring onions, and not leeks, but the label did say “local leeks” at the grocery store. Since these were the only leeks available at that time, I had no choice but to buy them I guess. If you didn’t notice the difference, then I guess I could’ve gotten away without having to explain myself here, haha!

METHOD

Preheat oven to 200C (400F or gas mark 6). Line a baking tray with parchment paper. Set aside.
Wash and thoroughly dry the 2 cups of chopped kale for the chips before tossing it with olive oil. Massaging oil into leaves and season with ground sea salt and black pepper before spreading in onto the prepared baking tray. Set aside for now.
Melt the coconut oil in a large pot over medium-high heat and sauté the minced garlic until golden brown and fragrant, about a minute. Follow with the diced onions and sliced leeks, cooking until soft, about 2 to 3 minutes.
Add broccoli florets and vegetable broth, bringing the mixture to a boil and then simmering for a further 2 minutes until the broccoli is tender.
Once the broccoli is tender, remove from heat, and stir in the chopped kale. Leave the soup to cool down for about 15 minutes.
While waiting for the soup and veggies to cool down, you can start baking your kale chips! Bake them in the preheated oven for 7 to 8 minutes, checking and flipping them every couple minutes so they don’t burn. When they’re crispy, remove them from the oven and set aside to top your soup with.
Once your soup has cooled down, purée the veggies using a stick blender until the soup is smooth. Add your non-dairy milk, and season with a touch of ground sea salt and black pepper, stirring your soup until thickened.
Divide the soup into individual bowls and top with the kale chips, flaked almonds, and chilli flakes. Serve and enjoy!

Before I end tonight’s post, I encourage you guys to head on over to Thrive Cuisine to learn more on the nutritional benefits of kale. There are plenty of links as well as to more recipes that include the famous cruciferous veggie known as kale.

BON APPÉTIT

– Ally xx

Spicy Chai & Banana Cinnamon Smoothie

February 1, 2017 amcarmen1 Comment

Hello Everyone! We’re kicking off the Year on Amcarmen’s Kitchen, and for the month of February, with sumptuous recipes that pays tribute to one of the most popular health foods on Earth. Known, as the Banana, the curved yellow fruit is one of the most widely consumed fruits in the world for good reason. Other than its ability to aid in regulating blood pressure due to the amount of potassium present in bananas, they are also known for helping with asthma, reducing the risk of developing childhood leukemia and help combat cancer, reducing the risk of cardiovascular disease, lower blood glucose levels and improve blood sugar, and many more health benefits that can be found over on Medical News Today.

I stumbled upon tonight’s recipe while I was browsing through Pinterest, in search for creative and innovative recipes to test out myself for the upcoming year for Amcarmen’s Kitchen. What initially attracted me to this recipe is the idea of adding chai tea leaves to an already delicious Banana & Cinnamon Smoothie. The original recipe can be found over on Gimme Some Oven, where the author Ali talked about why choose between having tea or a smoothie when you can have both? A brilliant idea by the way as my Banana & Cinnamon Smoothie definitely amped up in taste and flavour with the addition of Spicy Chai tea leaves from Twinings. Our local grocers didn’t have regular chai tea so I had to go for the spicy chai – nonetheless it was just as flavoursome as regular chai with an added kick to it to really boost the overall taste of the smoothie. I’m definitely keeping this recipe up my sleeve whenever I feel like a hit of protein to my breakfast/brunch mornings.

PREP TIME 5 MINS | COOKING TIME — | SERVES 3

INGREDIENTS

2 large bananas, peeled and broken into thirds or quarters
1 cup milk
1/2 cup plain yoghurt
1 tsp vanilla extract
1/4 tsp ground cinnamon
1 tea bag Twinings Spicy Chai tea leaves

Optional:

1 tsp maple syrup (if you’d like a sweeter smoothie)

Note: Feel free to make this smoothie completely vegan-friendly by substituting the milk out for almond milk and omitting the plain yoghurt out by adding an extra quarter cup of almond milk.

METHOD

Add all the ingredients to a blender and pulse until smooth.
Serve immediately, topped with a few extra slices of banana if desired and some ground cinnamon.

BON APPÉTIT

– Ally xx

Spicy Kimchi Quinoa Bowls

September 28, 2016September 28, 2016 amcarmenLeave a comment

Hello Everyone! Wow! I can’t believe that we’ve reached the end of Cooking with Quinoa month, and with that, I can’t believe that September will be ending in a couple of days! Now that we’re approaching October soon, I can’t believe that we’re already into the 10th month of the year — which also means that I will have been working in my current company as a Creative Design Executive for a year already. *sigh* Time is flying by in the blink of an eye. I don’t know why, but the introduction to this blog post is feeling very overemotional *cheeky grin* and I guess I will stop here.

I’ve saved the best recipe for last! Well actually, now that I think of it, I think the best recipe for this month was the very first that I posted in the beginning of the month with my take on a Californian-inspired Quinoa Salad. I still consider tonight’s a recipe one of the best as it is a creative and healthy take on a classic kimchi fried rice recipe — and you guessed it! Quinoa will be replacing the rice in this recipe. I was going to try an attempt to make my own Kimchi at home, but I forgot why I didn’t try to DIY it since it’s actually super easy to do — I guess the reason was because I saw a shelf of ready-made kimchi at the supermarket and just could not resist to pick up a jar to speed up my time in the kitchen for that day *cheeky grin* The original idea for this recipe can be found over on Simply Quinoa.

For those of you who do not know, kimchi is a traditional Korean dish that uses the process of fermentation to pickle and preserve fresh vegetables. The spicy, crunchy, cabbage-based vegetable mixture has a texture similar to sauerkraut but boasts much bolder flavours thanks to garlic and spicy seasonings. This process of pickling and preserving fresh vegetables was originally developed in 7th Century Korea as a means of storing vegetables during cold winters. Though of Korean origin, the dish has been steadily — if not, slowly — gaining recognition beyond the boundaries of its native country. Fermentation in general has been shown to increase the nutritional properties of food. Kimchi specifically has been linked to anti-obesity effects, and might help treat atopic dermatitis and even lower cholesterol. Other than that, the dish’s health benefits are in large part attributable to its high probiotic content (i.e. good-for-you bacteria), and it is also loaded with fibre and vitamins A, B, and C. Spicier varieties also get a boost from capsaicin, a component of hot peppers that’s been shown to improve metabolism.

PREP TIME 5 MINS | COOKING TIME 10 MINS | SERVES 2

INGREDIENTS

2 cups cooked tri-colour quinoa, cooled
2 cups kale, finely chopped
1 cup kimchi, chopped
3-4 garlic cloves, minced
2 large free range eggs
2 tsp gluten-free tamari
2 tsp kimchi “juice” (the liquid from the jar)
2 tsp toasted sesame oil
1/2 tsp freshly grated ginger

Optional

1/4 cup sliced green onions, for garnish
1 tsp hot sauce
Fresh ground black pepper, for garnish

METHOD

Heat about a tablespoon of olive oil in a large frying pan over medium-high. Add the grated ginger and garlic and sauté for until golden and fragrant, about a minute.
Add the quinoa and kimchi and cook until just lightly heated through, about 2 – 3 minutes. Stir in kimchi juice, tamari, and hot sauce if using, then turn the heat down to low and stir occasionally while you prepare the other ingredients.
In a separate frying pan, cook the eggs on low until the whites have cooked through but the yolks are still runny, about 3 – 5 minutes. Set aside.
Steam the kale in a separate pot for 30 – 60 seconds until soft. Set aside.
Transfer the kimchi-quinoa mixture and kale to two separate serving bowls evenly and top it off with a sunny side up egg each. Garnish with some green onions and fresh ground black pepper if using. If you fancy, top with more kimchi.
Serve and enjoy!

BON APPÉTIT

– Ally xx

Honey Lime Rainbow Fruit & Quinoa Salad

September 21, 2016 amcarmenLeave a comment

Hello Everyone! I can’t believe the month is going by in the blink of an eye! It’s already the third week of Cooking with Quinoa and I’ve got another colourful recipe to share with y’all. I’ll keep tonight’s post short as I’ve got nothing much to tell really – other than the fact that it was a slow day at work today, and has been for the second half of last week up until today. Tomorrow may be another slow day and I guess it will be like this for a while until another event creeps up on me. Even though there’s not much to do, I’m still slowly preparing the things that I need to deliver for January’s event so that I won’t find myself stressing out and doing things last minute a month before the event. At least I can enjoy my Christmas and New Years when it comes.

All that aside, if you’re obsessed with fresh fruit, then this is a dish you’d want to whip up as an easy pre and/or post workout meal. This salad is also very versatile in a sense that you can easily mix and match fruit combinations depending on what you like and what fruits are in season. The original recipe can be found over on The Recipe Critic: Tried and True.

PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 4-6

INGREDIENTS

For the salad

1 cup baby spinach leaves, rinsed and drained
1 cup tri-colour quinoa, uncooked
1 large orange, peeled and segmented
1 punnet (125g) blueberries
1 punnet (125g) strawberries, hulled and halved
1/2 pineapple, peeled and cut into bite-sized chunks

For the honey lime glaze

1/4 cup honey
2 tbsp freshly squeezed lime juice

METHOD

Rinse the quinoa before combining it with 2 cups of room temperature water in a medium-sized pot. Turn the heat up to high and bring the quinoa to a boil. Once boiling, cover, reduce heat to low, and simmer until the quinoa is tender, about 15 minutes. Drain and then set aside to cool. Note: Quinoa holds lots of water, so you have to make sure you drain it thoroughly after it’s cooked.
Meanwhile, combine the honey and lime juice in a small bowl. Set aside.
Add all the fruits into a large mixing bowl together with the cooked and cool quinoa. Mix until well combined.
Transfer to a serving dish with the spinach leaves and then drizzled with the honey lime glaze. Serve as a healthy morning or afternoon snack, pre or post gym workout. Enjoy!

BON APPÉTIT

– Ally xx

California-inspired Quinoa Salad

September 7, 2016 amcarmen2 Comments

Hello Everyone! A new month calls for a new theme on the blog, and for the month of September, I’ve got some creative and healthy quinoa recipes for everyone! Now, I remember the times where people would ask me… “What is quinoa (kee-NOO-ah)?” Firstly, I’d correct them and say that it’s pronounced KEEN-wah, and not kee-NOO-ah – but then again after doing some research, I realised that both are actually correct in a way. Apologies to those that I’ve made a big fuss with in terms of how to pronounce this grain.

So back to the question, what is quinoa? Well, I have always been stumped whenever this question pops up, and all I could respond was “it’s a grain, like rice – but it’s not really rice.” Yeah, that doesn’t help. Quinoa is a grain crop grown primarily for its edible seeds. The seeds are cooked in the same manner as rice and can be used in a wide range of dishes. Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E, and fibre. It is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids. Quinoa also has a low glycemic index, which is good for blood sugar control, however, be mindful as it is still pretty high in carbs, so it is not a good choice for a low-carb diet.

Find the original recipe over on Jo Cooks. She used sultanas in her salad, I didn’t. If you know me personally, I really despise raisins and sultanas – don’t ask me why, I just do. So I’ve omitted them from my salad and replaced them with wake instead. Wakame is a sea vegetable; edible seaweed or kelp common in Japanese, Korean, and Chinese cuisines. It has a subtly sweet flavour and is most often served in soups and salads. Wakame is a good source of the following (Source: MindBodyGreen):

Magnesium: A mineral critical in the contraction and relaxation of muscles, function of certain enzymes in the body, production and transport of energy, and the production of protein.
Iodine: Iodine is needed for strong metabolism of cells – the process of converting food into energy. It also maintains the balance of the thyroid gland and is needed for the production of thyroid hormones.
Calcium: Wakame easily allows for the absorption of calcium into the human body. Each 100 grams of raw wakame contains 150mg of calcium. Calcium is needed for strong healthy bones and the prevention of osteoporosis.
Iron: We need iron because it is essential for the production of red blood cells and the prevention of anemia.
Vitamins!
- Vitamins A, C, E, and K: These vitamins are all amazing for skin health and repair as well as immunology.
- Vitamin D: Promotes the absorption of calcium for healthy bones and enhances the nerve, muscle, and immune systems.
- Riboflavin (Vitamin B2): We need riboflavin to use the carbohydrates, fats, and proteins in the foods we eat. Riboflavin helps us use these nutrients for energy in our bodies for growth and is also necessary for red blood cell production. Riboflavin functions as an antioxidant and works in the body with other vitamins such as niacin, folate, and vitamin B6.
Folate: Helps the body make new cells and is especially important for pregnant women.
Lignans: Thought to play a role in preventing certain types of cancer, particularly breast cancer.

PREP TIME 20 MINS | COOKING TIME 10 MINS | SERVES 4

INGREDIENTS

For the salad

1 cup shelled edamame, steamed
3/4 cup almond slices (toasted if you prefer)
3/4 cup unsweetened shredded coconut
1/2 cup tri-coloured quinoa, cooked and cooled
1/4 cup chopped cilantro, or parsley if you don’t like cilantro
1/4 cup wakame
1 large mango, cut into small chunks
1 small red capsicum, chopped
1 small red onion, chopped

For the dressing

2 tbsp balsamic vinegar
1 tbsp honey
1 tbsp olive oil
Ground salt and black pepper, to taste
Juice of 1 lemon

METHOD

As easy as whisking all the dressing ingredients together in a small bowl, and then tossing all the salad ingredients together in a large bowl until well mixed; dressed and then served cold. Enjoy! It will keep in the fridge for about 5 days, but of course, it’s always better when it is consumed right away!