Pumpkin & Banana Smoothie

I am gonna bombing you with another so-refreshing-smoothie after that Monster!

I am seriously get hooked with some blended smoothie, which filled me instantly!

I wanted Avocado Smoothie last night. But...they weren't on stock...

So, i re-united with my love, Pumpkin - I was having a love affair with this sweetheart last time : )


























I  also made that crunchy thingie to accessorize my love...Arrghhh!! i could even snack on'em individually!!

Pumpkin & Banana Smoothie
Serve 1
Smoothie Ingredients:
1 cup Butternut Pumpkin, peeled and steamed until soft
1/2 medium ripe frozen Banana
200 ml unsweetened Soy Milk
Honey (or Maple Syrup or other sweetener of your choice)*optional*

N.B : i didn't put any sweetener and it was already so good!

Method (Smoothie):

• Skin butternut pumpkin, steam until soft, set aside, chilled
• In a blender, add in soy milk; frozen banana; and chilled pumpkin
• Add honey (or Maple Syrup or other sweetener of your choice) if neccessary *optional*
• Blend in high speed to a smooth texture
• Tranfer to glass 
• Top with almond crunch (see below)
• Serve immediately

Roasted Almond Crunch w/ Honey and Cinnamon
Makes 30 gr *approx* (1 handful)
Ingredients:
Handful of unsalted Roasted Almond (you can make more definitely)*
1 tbsp Honey
Sprinkle of Cinnamon (1 tsp approx)
Oil for brushing

Method:

• Preheat oven to 150'C
• Using mortal and pestle, grind almond coarsely
• Add in honey and cinnamon, combine
• Line a baking tray with baking paper, lightly grease with olive oil
• Arrange almond mixture on the baking tray and oven-roast for 10-15 minutes ( or until it turns darker)**

N.B:
*Roast almond first until it turns brown before combining other ingredients if you are using raw almond
**While roasting the almond, keep watching the oven temperature carefully as they get burn easily

I burnt all my almond crunch on the first batch!! : (

Watch out!
xoxo

Bean Balls with Garlic Sauce - Vegetarian

Aren't they beautiful?

Despite the good taste, they are however lack of a tiny bits of moisture...

And easily falling apart...

Maybe i should have joined Egg? or maybe Tofu to make it firmer? Idea?

The nonsense sauce was a steal though! being too "creative" a.k.a "short of ingredients at home" (sounds well at the beginning, failed at the end, lol) , i mix matched everything i can grab from the pantry... : )

At the first glance i saw garlic!! Aha... I ever ate something-something with garlic sauce... ticked!

I wanted something sour, so yogurt works!! ticked!!

Look at the white boring colour and tasteless still sauce, i mixed dried thyme leaves (just a bit, i wanted only colour), salt & pepper, lemon juice and a dash of mustard powder (too much no good)..

And the final touch was truly fab... few drops of SESAME OIL!! i just love how sesame oil enhance the taste of this garlic sauce!!

To make it healthier, i paired the bean balls with roasted snow peas; eggplant and tomato (they were all lightly oiled; salted; pepper-ed and roasted).. the taste was just as lovely as its colour!!

Bean Balls with Garlic Sauce

Bean Balls

Makes 15 balls

Ingredients:

400 gr Mixed Bean - no added salt, mashed ( i used Edgell)

1 tsp Vegetable Powder (or adjust to taste)

3 heaped tbsp Gluten-Free Bread Crumbs *approx*

1/2 medium Red Onion, cubed

1 tsp Olive Oil

Extra Olive Oil to pan-fry

Method:

• Drained the beans and mash with fork until completely smooth, set aside
• Peel the onion, and tinily cubed
• Add in vegetable powder, bread crumbs, olive oil, and cubed onion in a bowl of mashed beans, Combine well
• Shape the bean mixture to ball
• Lightly grease olive oil in a heated non-stick frying pan, pan fried the bean balls at very low heat for roughly 10 minutes, flip each sides in mid-way (they get burned very easily)*

N.B: The bean balls could be very hard to handle, be careful while handling.. let me know if you have a good suggestion... 

Garlic Sauce

Make 2 serves

Ingredients:

2 whole Garlic, skin on, roasted

2 tbsp Natural Yogurt

1 tbsp Lemon Juice
1 tsp Sesame Oil

Dash of Mustard Powder (not too much)

Dried Thyme Leaves

Salt and Pepper to taste

Method:

• Cut off the root end of garlic, wrapped with aluminium foil and roast for 15 minutes (or until soft) at 220 degree heated oven
• Meanwhile, in a small bowl mix yogurt; lemon juice; sesame oil; mustard powder; dried thyme leaves, set aside
• Take the roasted garlic out of oven, simply squeeze the garlic out of its skin, mashed, combine with the yogurt mixture
• Salt and pepper to taste

Oh... and don't forget to treat yourself with a breath freshener sweets after meal! hahaha... you still love garlic? i love!!!


Happy Cooking!!

xoxo

BBQ Tempeh

Fresh from the oven...

Triggers my mind to have'em a bite!!

The fragrance was just oh-so-nice!!

The texture was just oh-so-delicious!!

And the colour was just oh-so-tanned and oh-so-sexy!!

From this moment, i know biting a thickly sliced tempeh was just oh-so-blessed!!

They are just the greatest gift from GOD * Bear with me!! i am getting exaggerating*

But, i couldn't help myself to stop over-describing...

Just because they were simply yummy!!

BBQ Tempeh
Serve 5-6 (a possibilty to be reduced to 3-4 serving, because they are really yum, hehehe...)
Ingredients:
2 blocks Tempeh, thickly sliced (250 gr each block)
Lots of Garlic, peeled ( i used 1 1/2 whole Garlic)
Lots of Shallot, peeled (i used 4 Shallots)
Kecap Manis (Sweet Soy Sauce) - i used 2 tbsp *approx*
Salt and Pepper

Method:

• Using Mortal and Pestle, coarsely pound the garlic and shallots
• In a bowl (or ziplock bag), combine pounded garlic, shallots, kecap manis, salt & pepper. Mix well
• Add in tempeh, toss
• Marinade for at least 4 hours (best leave overnight) in the fridge - i left mine overnight
• Next day, line the baking tray with aluminium foil, lightly grease with olive oil
• Arrange tempeh on the baking tray, oven-bake for 20 minutes *approx* (10 minutes each side) in a 220 degree heated oven
• Serve warm

Yummehhh...

Green Monster Smoothie

This greenie is the bomb! they look beautiful in green and taste very refreshing...

Finally i have taken courage to try this green monster!

I thought it will be very awful? Spinach + Milk + Banana + some other fruits ?? How can spinach taste good in a smoothie? Eww....

Wrong, wrong Baby... You're wrong!!

After reading a very good review of this Monster everywhere, and also from Skinny Taste (there are lots of low fat recipes there, peeps!!!), i give it a try!!

I think i get hooked : )

Green Monster Smoothie
Serve : 1
Ingredients:
100 gr Baby Spinach
200 ml Unsweetened Soya Milk
1 ripe frozen Banana ( i simply peel a banana, cling-wrapped it, and freezed) - they function as an ice cube!
1 tsp sweetener *optional*

Method :

• As easy as 1,2,3! Put everything in a blender, blend to puree... transfer to a tall glass, Slurrpp!

This Monster are good for detoxing : )

Happy Monster!!
xoxo

Oatmeal Porridge - Instant Energy, Instant Happiness

Ok, this post is going to be very "mushy"...

As mushy as this oatmeal porridge... 

This bowl of goodness contains mixture of Oatmeal, Mashed Banana & Mixed Berries, Flaxseed, Natural Yoghurt, Protein Powder, Soy Milk and drizzle with a little bit of Maple Syrup... Finished with Desiccated Coconut and Peanut Butter....Chilled overnight in the fridge...

The next morning, I wake up to welcome this delicious, nutritious and filling breakfast that packed with lots of protein, vitamin, fibre and other goodness... i scooped this thick and doughy porridge, and someone was calling me in the dark... 

Mr.S : Honey, don't forget to give me a goodbye kiss while you leave to work later... (sleepy voice)

Me   : ....................................... (smiled and feel contented)

This bowl of goodies didn't just give me an instant energy but it also gave me an instant happiness for this whole day...

Thank you!

xoxo

P.S: the photo at the background was taken in Ngong Ping Cable Car while travelling to Hongkong in this early January.. Costs me 300 HK dollar (with other accessories), just because the sales girl said i look very pretty in this photo, lol!! *you can puke now* 

Berry Banana Protein Shake

Having work at 7.30 in the morning equal to no-time-for-breakfast-making!! oh!! i miss pancake... 

I have resigned my stressful office job, as i do not like sitting in front of computer since sunrise to sunset, how boring!! and my bum hurts, lol! 

I have to move every single minutes... 

Eg: I will pause a 2 hour movie several times to have a move-break! 

What i actually did: 

Pause-go outside to have some drink-movie-pause-toilet-movie-pause-browsing internet-pause-playing stuff around me, pause, etc,etc... hahahaha... yes, i am MAD!!

Sometimes i even finish 2 hours movie in 4 hours time or even 2 days time!! 

I am working in a cafe now, and freedom is around!!  I have lots of time to move, climb, walk, wash, tidy-up around... these are what I love! xx

Not more than 5 minutes is needed to make this yummy protein shake, and it fills me up until lunch time! How amazing!!

5 minutes counts down....

Berry Banana Protein Shake
Serve 1
Ingredients:
1 Scoop Vanilla Flavour Formulated Meal Replacement ( i used Herbalife)
1 tsp Personalised Protein Powder (i used Herbalife)
250 ml Soy Milk ( i used Australian's Own Malt Free Soy Milk)
1/2 Medium Banana, cubed
1/4 cup Frozen Mixed Berries ( i used Nanna's)

Method:

• Put all ingredients into a blender, blend until it achieves a smooth texture
• Transfer to a glass
• Serve

The art of Yummy

xoxo...

Carrot, Corn and Konnyaku Salad

Have you ever munched on a chewy jelly-like texture konnyaku?

Konnyaku usually serves in Japanese or sometimes Korean food as side or ingredients that will be added in their dishes...

Konnyaku is made from a plant - Konnyaku Potato. It is a marvellous health food among Japanese - contains 97% of water and 3% of dietary fiber which made them nominated as a wonder natural food for most Japanese...

Konnyaku can be easily found in most asian grocery in Sydney. You will see different types of konnyaku sell in the market - blocked (available in 250 gr and 500 gr); noodle types (popular named "Shirataki" or "Miracle Noodle"); white or blackish colour...

Konnyaku is popular among active dieters, becauce they are rich in minerals and provide almost no calories for consumer (note that there is still few calories contains in a block of 250 gr Konnyaku). It will expand after consuming, and keep them feeling full without indulging the extra un-wanted calories...

There are a lot of health benefits have been found in this wonderful health food - it can normalises the level of choloesterol; prevents high blood pressure and normalises the level of sugar in the blood... WOW!!

Some people might not be able to accept this tasteless Konnyaku. However there are lots of way to consume this wonderful health food. Surprisingly, Konnyaku absorb flavour easily in any kind of dishes. So, why don't include konnyaku as a part of your healthy diet : )

I decided to make Konnyaku as a refreshing side-dish...

Carrot, Corn and Konnyaku Salad

Serve 4 (as sides)

Ingredients

250 gr blocked Konnyaku

200 gr Sweet corn Kernels, juice removed (canned)

1 small Carrot, diced

1 tbsp Sesame Oil

2 tbsp Light Soy Sauce

Dash of Pepper

Corriander for garnish (optional)

Method:

• Gently remove konnyaku from its packaging, drained
• Slice konnyaku (approx 1 cm thick)
• Cut a length in between konnyaku slices (be careful not to seperate them, we just want to create a space for twisting)
• Gently twist konnyaku by grabbing one of the end of konnyaku and go through the "space" that we have created - i adapted from here
• Toss konnyaku with sesame oil, light soy sauce and pepper, set aside for 15 minutes (or you can leave them over night in a air tight container)
• Meanwhile diced carrot and bring to boil until soft enough
• Drain corn kernel from its packaging
• Toss together - carrot and corn with konnyaku
• Garnish with corriander
• Serve Cold

Sources : 1, 2, 3

Happy cooking!!

xoxo

Butternut Pumpkin Soup

Dear Pumpkin,

I love you so much!!

Sincerely,
Soup-ie

You love pumpkin soup?

I love'em!!

I wanted something comforting yesterday, and w/o doubting too much i made pumpkin soup for myself... and will make them more often start from today! it was a really satisfying light dinner which has brought me to a wonderful lala land and i danced with a pumpkin head, NIGHTMARE!! (*just kid)...hehe..

I Love You, Pumpkin!!


I love chunky soup with vegie bits, so I....

left some sauteed brown onion to be added in the soup, as well as some mushroom and zucchini...

I topped the soup with few of coriander leaves just because i think orange and green would be so matching... haaaa!

Butternut Pumpkin Soup

Serve 2-3 (depends on how much you love pumpkin soup)

Ingredients:

Half of medium Butternut Pumpkin (approx 1 kg on a halved pumpkin)

1 Brown Onion, diced

2 Garlic cloves, minced

2 cubes Vegetable Stock

1 tbsp Olive Oil

Dash of Pepper

Dash of Nutmeg

Water for boiling (you can adjust the water depends on how creamy you want your Pumpkin Soup to be)*

Mushroom slices (optional)

Zucchini slices (optional)

Coriander leaves for garnish (totally optional)

* i used roughly 750 ml water to simmer my pumpkin

Method:

• Peel off the pumpkin skin, cubed
• Bring water to boil
• Add in pumpkin in a hot boiling water, simmer until pumpkin has turned soft enough
• Set aside and cool down
• Dice brown onion and mince garlic
• Heat up oil in a pan, saute brown onion, garlic until soft, set aside (left some sauteed onion, if you like chunky soup)
• Transfer the chilled pumpkin cubes together with the sauteed onion and garlic to a food processor, adjust the water depends on your personal liking, blend to puree
• Transfer the pumpkin puree to a pot, boil on a medium low heat, add seasoning (vegetable cubes, pepper and nutmeg) to taste
• On the other hand, prepare the zucchini slices by boiling them (optional)
• Saute mushroom with the left sauteed brown onion until soft (optional)
• Add in cooked mushroom, zucchini slices to the pumpkin soup, mix (optional)
• Garnish with coriander leaves (optional)
• Serve warm

P.S : I am blogging at my working place * runnnnn.....*

Happy cooking!!

xoxo

Lazy Weekend - Simple Stir-Fry Cucumber with Egg

There is sometime i feel like not doing anything, because Bruno Mars knows my mind : )

I just went quickly to korean grocery, 99 steps from my house... maybe, i did not count...

Grabbed few pennies, exchanged with some fresh cucumbers...

Went home, i chop chop chopped... garlic and cucumber was ready to cook...

What you need is very simple, it is indeed simple : )

Ingredients:

Serve 4

6 fresh Green Cucumbers

3 cloves Garlic (or more), minced

3 Eggs, lightly beaten

1 tsp Chicken Powder

2 tbsp Olive Oil

Dash of Pepper

Method:

• Peel the skin of cucumber
• Thinly sliced the cucumber
• Minced the garlic
• Crack eggs in a bowl, lightly beaten
• Heat up non-stick with 1 tbsp oil, wait until it slighly firmed, gently scramble the egg, and not over cooked them (80% cooked is fine)
• Add in 1 tbsp oil, saute garlic until slighly fragrant, add in cucumber, and let it sit for 5 minutes, cucumber will release come liquid afterwards
• Stir occasionally, until cucumber is soft enough, add in scrambled eggs
• Season with chicken powder and pepper
• Turn off heat
• Serve with fluffy white rice

If the laziness still strikes.. shout on anyone in your house, let them do the rest...

Happy Cooking!!

xoxo

A Grocery-Freak!

So happy when i saw two boxes of products that i have ordered just last Tuesday!!

Whoever that had brought in my parcel, Thanks!!

Pampered myself with some shopping!

Marshmallow???

Nooo... They are some organic gluten-free health products purchased from Gluten Free Shop!

And some Protein Shake from Herbalife... Not consuming for weight losing purposes, just to boost up some nutrition, I have had enough with DIET!! healthy is more important than anything... BUTT not too fat ...hehehe...

if i have no time for breakfast, i will had this shake with soya milk : )

I am a grocery-shopaholic!! especially health related products.. Bye 200++ bucks :(

And this is ONLY the complimentary gift that i will throw it away next morning. lol!!

Happy Shopping!!
xoxo

Avocado and Yoghurt Dip

This is L.O.V.E !! these combination are MAD LOVE!! I like avocado, i like yoghurt, i like the sour taste of lemon, i like the sharp taste from onion - to conclude, i LOVE everything in this dip!!

Avocado and Yogurt Dip
Make 2 Cup *approx*
Ingredients:
1 ripe Hass Avocado, peeled, mashed
1 tbsp Low-fat Natural Yoghurt (or Greek Yoghurt)
2 tbsp Lemon Juice
1/2 Red Onion, coarsely chopped
a stalk of Mint, finely chopped
Dash of dried Thyme
Salt and Pepper to taste

Just mix every ingredients in a bowl.... Alternatively, it can be blended with a blender or food processor to achieve a more creamy and finer paste....

I am just too lazy to wash everything later.... *Sinned*

Pair with fresh chopped vegetables, or toasted pita chips or anythingggg and anythingggggg that you think is delish....

Spot that roasted sweet potato wedges, they are so de-li-ci-o-us!!!

Cut any kind of potatoes you fancy into wedges or stick, generously well-mixed with olive oil, salt and pepper.... yes, that easy!

Heat up oven, go to shower, put on moisturiser, back after 45 minutes and dream will come trueeee !!!!!

And oh!! don't forget to cover the potato wedges with aluminium foil at the first 15 minutes, otherwise all gone black.. hehehe... *i don't take the responsibility for your burnt sweet potatoes* :p

Happy Cooking!!!
xoxo

"Meatless" Zucchini Pasta Bolognese

While i was doing my morning routines - reading any updated blog post from my favourite blogger, the "Zucchini Lasagna with Bistik Flavors" from Mochachocolata Rita attracted me so so so much!!

I am one of the healthy-junkies in this earth :p 

Inspiration come to mama... Ding!! Zucchini Pasta Bolognese!! 

Thinking of meat? hmm.. I am not really a big meat eater... 

 I decided to use tempeh as the substitution of minced meat, Deal!!! 

"Meatless" Zucchini Pasta Bolognese

Serve 2

Ingredients:

3 Zucchini

1/2 Red Onion (or White Onion)

400 gr of tinned Whole Peeled Tomatoes

1 tbsp Extra Virgin Olive Oil

1/2 block of Tempeh (from a packet of 250 gr)

Enough water to boil Zucchini Pasta

Grated Parmesan Cheese for garnish

Seasoning:

1 tsp Vegetable Stock 

1 tbsp Raw Sugar ( or adjust according to personal taste) - i like mine sweeter 

Dash of Black Pepper 

Dash of Nutmeg Powder *optional*

Method:

1. Zucchini Pasta

• Peel off the skin of Zucchini using a peeler
• Thinly slice Zucchini (i sliced as could as possible to imitate the form of fettuccine)
• Heat up pot of water, wait until it is boiled thoroughly, add in Zucchini
• Boil for 1 minute only*
• Drain excess water, set aside

*Avoid boiling too long as it will soften the Zucchini and causing it lacks of texture

2. Bolognese Sauce

• Mashed Tempeh with cleaned bare hand ( you can use a fork for hygiene issue)*
• Heat up non-stick frying pan with oil
• Saute Onion until slightly fragrant
• Pour in tinned Tomatoes, simmer in medium low heat for 3 minutes (or until it boils)
• Add in mashed Tempeh, and cook for further 3 minutes
• Add in all seasoning ingredients, taste - adjust as you like : )
• Turn off heat

* I don't mind using my bare hand as it will ended up in my own stomach, haha...

Arrange Zucchini Pasta on a clean plate and pour enough of Bolognese Sauce - as desired...

Sprinkle with grated Parmesan Cheese... a little bit won't break the scale!! : ) 

Finally, grab your fork and enjoy this vegetarian, gluten-free and guilt-free meal!!! 

Happy Cooking!!!

xoxo

Avocado Salsa

How do you like to eat your Avocado?

I like them raw!!! scoop the flesh directly from its skin or chopped up to whip some salad... OH HEAVEN!!!

Only me, YES!! ONLY Myself at this home who loves to eat avocado this way : )

Mr.S dislike raw avocado, he will say yikes!! he only eat them when it is blended with sweet condensed milk, drizzle with some chocolate syrup or blended with some ice cream - a typical Indonesian Avocado Smoothie... which i also adore... :p

Bowl of Goodness!

Since he no likey!! I made myself two serving for last night dinner and today lunch...

Avocado Salsa

Serve 2

Ingredients

2 Hass Avocado, diced

8 Cherry Tomatoes, quartered

a quarter of Red Onion, diced

3 rings of Sliced Pineapple (canned)*optional*, diced 

1 tbsp Lemon Juice

Shredded Pork from "Oven Roasted" BBQ Pork Ribs *left over* *optional*

Salt and Pepper to taste

Method

• Diced each ingredients above
• Tossed with Lemon Juice
• Season with Salt and Pepper
• Topped with anything you like*

You are so ready to dig-in!! : )

*I think add some nuts will create a new texture for this avocado salsa, why no try it? Hmm... Walnuts? Almond? Cashew? 

* You can add any veggie that you adore too...

Mess'em!!

Happy Mixing!!

xoxo

Fruity Salad

Mr. S brought back 7 punnet of strawberries last night, Ahaaaaa... weight-scale-friendly breakkie :) Dig In!!

Not only boring Ms. Strawberry in a bowl, Mr. Kiwi and Mr. Pineapple join in the fun...

Drizzle yogurt all over the fruit :) Yummm... Sprinkle raw oats.. Moreeeee yummmmmmm....

Ingredients:

1 punnet Strawberries

2 Gold Kiwi

1 Slice Pineapple

Yogurt (as much as you like)

Raw Oats (as much as you like)

Method:

• Wash strawberries, cut into bite size.
• Peel kiwi skin, cut into bite size.
• Cut pineapple into bite size.
• Arrange nicely in a bowl.
• Drizzle with yogurt.
• Sprinkle with raw oats.

DIG IN!!!!

xoxo