I am sure you all know about green juice and why it’s good for you. First time I heard about green juice made me cringe, and I told myself there was no way I would like to drink it! But then it made me curious since everywhere I read it’s all about this green colour juice. It So of course I challenge myself! And to my surprise I actually like it! It tastes better than I thought.
I believe there are lots of benefit from drinking green juice. As green juices are power packed with nutritious and good for cleansing too, for someone like me who have hard time chewing green veggies, this way my green intake is covered 🙂 Another plus is my kids love it too, make dinner time more enjoyable!
So if you haven’t tried it, try sooner not later. Believe me it’s awesome and it’s pretty simple to make.
My green juice recipe:
A bunch of kale
1 celery stick
1 cup of water or milk
Couple ice cubes
Pretty much you blend them altogether. It is said it’s best to have it an hour before breakfast or after breakfast.
Give it a go and see how your skin glow! 🙂
It’s pretty easy salad to make and a bit of variety from my usual salad. Enjoy!
For the lemon dressing:
Juice of 1 lemon
1 teaspoon Dijon mustard
1-2 teaspoon maple syrup
6 tablespoon extra virgin olive oil
1 teaspoon dried oregano
pinch of sea salt
For the salad:
Assorted baby kale or spinach as desired
1/2 ripe pear, sliced, per serving
crumble feta, per serving
To prepare the dressing, combine the lemon juice, Dijon mustard, maple syrup, olive oil, oregano and salt in a glass mason jar, and shake well to emulsify. Adjust any flavors to your taste.
To make the salad, toss each serving of baby greens with 1-2 tablespoons of dressing and allow to marinate for 10 minutes. Top each serving with 1/2 ripe pear, sliced, and crumble feta cheese before serving.
Source: The Detoxinista from Pinterest.
Spring is in the air so that’s why I have loads of lemons! I have made lemon cupcakes, lemon pudding, lemon melting moments and lemon juice and….still end up with basket of lemons! So, I made this lemon curd its good for filling for tarts, pastries and pancakes. It’s pretty easy to make too.
- 100g unsalted butter, chopped
- 1 1/2 cups caster sugar
- 1 tablespoon finely grated lemon rind
- 1/3 cup lemon juice
- 2 eggs, lightly beaten
- Place butter, sugar, lemon rind and lemon juice in a heatproof bowl. Place bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Cook, stirring constantly with a wooden spoon, for 5 minutes or until sugar dissolves. Remove from heat. Whisk in eggs. Return to heat.
- Cook, stirring with a wooden spoon, for 8 minutes or until mixture thickens and coats the back of the spoon. Remove from heat. Set aside for 5 minutes to cool. Strain into hot, sterilized jars. Refrigerate for up to 1 month.
Been craving this dish for ages! Finally made it for my lunch the other day, it’s light but filling enough and pretty healthy, perfect for lunch. ( Original recipe is from Mia Aristanti )
4 pieces of tofu, cut, fry lightly
50g bean sprouts
2 or 3 spring onions, chopped
fried onion, as you like
3 or 4 tbsp sweet soy sauce
salt & pepper to taste
For the peanut sauce:
4 tbsp raw nuts, sauté
6 chillies (less if you don’t like too spicy)
1 tbsp palm sugar
1 tsp shrimp paste
Using food processor blend roughly all the peanut sauce ingredients. Add warm water until it becomes like a paste. Put aside.
Fry eggs, tofu and half of spring onions with oil about 5 – 10 minutes. Place the mix on the plate, add bean sprouts and fried onion and the rest of spring onions. Pour the peanut sauce, add sweet sauce to taste. It can be ate as appetizer or serve with rice if you’d like.
In this wintry weather a bowl of soup surely will warm up your soul. My family loves this tomato and red capsicum soup. It’s easy to make plus the Parmesan toast is very addictive!
Preparation: 30 minutes
Cook: 55 minutes
2 red capsicums
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
2 stalks celery, chopped
1 carrot, chopped
2 x 410g cans chopped tomatoes
750ml vegetable stock
salt and pepper to taste
chopped fresh chives, to garnish
125gr butter, softened
1/4 cup grated parmesan
2 tbsp chopped fresh chives
2 cloves garlic, crushed
1 baguette, cut diagonally into 1cm thick slices
- Quarter capsicums and remove seeds and membranes. Grill skin-side up to blacken skins. Seal in a sandwich bag and let stand for 5 minutes. Scrape off skins.
- Heat oil in a large saucepan. Add onion, garlic, celery and carrot. Cook, stirring, for about 5 minutes, or until soft. Add tomatoes and stock. Season with salt and pepper. Bring to boil. Simmer, covered, for about 45 minutes. Remove from heat. Add capsicums. Cool slightly.
- Puree soup in batches. Return soup to saucepan. Stir over a medium heat until hot.
- Meanwhile, to make parmesan toast, combine butter, parmesan, chives and garlic in a bowl. Spread over one side of baguette slices.
- Cook in a moderate oven (180C) for 10 minutes, or until cheese melts.
- Garnish soup with chives. Serve with toasts.
This dish is very simple and easy to make. Serve with steamed rice.
100gr big chillies (can be less if you don’t want too spicy)
1tsp shrimp paste
1 tsp salt
Cut the eggplants into 2 or 3 part, then slice into 2 or 4.
Blend into a paste chillies, shallots, tomato, shrimp paste and salt.
Fry the slice eggplants with oil, alternatively grill it in the oven until brown. Saute the paste with vegetable oil about 5 minutes. Add a squeezed of a lime, stir.
Arrange the eggplant in a bowl, add the chilli paste. Serve.
Note: I add boiled eggs as shown in the picture below, optional.
This salad is very easy to make and pretty refreshing for hot summer day. A good company to your BBQ!
1 medium size watermelon, chopped.
250gr feta cheese, roughly chopped.
1/2 red onion, sliced.
White balsamic vinegar or just balsamic vinegar.
Mixed watermelon, feta cheese, and red onion in a salad bowl. Top with balsamic dressing. Mix them together. Use the balsamic as much or little as you like.