RECIPE FROM VIV LOH A CULINARY HEALER TRANSFORMATION COACH, THE AUTHOR OF "NOT KALE!"
Ingredients: 4 cups cherry tomatoes, blanched, and skin peeled off 1.5 cups filtered water ½ cup Bio Tree Pickle & Sushi Vinegar 1 tsp chinese preserved dried orange peel, chopped 1 tsp chinese dried tangerine in sugar, chopped Method:
Set aside the cherry tomatoes when they are cool and place in glass jars.
Cook the pickle vinegar: combine water, pickle and sushi vinegar, orange and tangerine peels in a pot. Bring to boil and simmer for 3 minutes. Let it cool completely.
Pour the vinegar solution over the cherry tomatoes till they are covered. Cover tightly with the lids. Store in fridge and let the tomatoes pickle for at least 2-3 days before enjoying. Good as a side relish with barbecued fish, pork, chicken.
A cute, seasonal substitute for cherry tomatoes is tiny strawberries. Blanch hulled strawberries into boiling water for 3 minutes. Drain and cool before adding to vinegar.
RECIPE FROM VIV LOH A CULINARY HEALER TRANSFORMATION COACH, THE AUTHOR OF "NOT KALE!"
Vinegar is important for emulsifying oil and water to create a creamy texture. This is perfect for making sauces, savoury dressings. Ingredients: 1 cup cashews, soaked for 2 hours and drained 1 cup filtered water ¾ of lemon juice 3 tsps Bio Tree Organic Brown Rice Vinegar 2 tsp Bragg’s aminos sauce/ light soy sauce 1 tsp pink Himalayan salt 1 tbsp nutritional yeast 2 tbsps extra virgin olive oil Method: Combine all ingredients in the blender and blend till smooth and creamy. Serve over salad, crudites. Use as a binder for potato salads and a savoury milk for making quiches and tarts.
recipe from Viv Loh a culinary Healer Transformation Coach, the author of "Not Kale!"
Ingredients: 3 potatoes, scrubbed, cut into wedges and steamed till soft 3 hard-boiled eggs, peeled rough chopped 1 medium yellow onion, minced 2 tbsps bacon, vegan ham (rough mince) or vegan bacos if available 3 tbsps olive oil for cooking ½ cup spring onions chopped 1 tbsps cashew mayo Options: 1 can tuna in oil, flaked to replace ham/bacos Decorative ingredients: Lettuce leaves, mint, cucumber, flowers Preparation:
Soak the cashews in fridge
Boil noodles and chili
Marinate the cabbage, set aside some unmarinated bits to show
Bowls for oils and condiments
In a heated frying pan, add oil to warm
Add onions, saute till soft
Turn off the fire, add the vinegar and toss well
Pour in the cashew mayo
While mixture is still hot, toss in potatoes, eggs and spring onions. Thoroughly mix till well combined. Allow to cool before serving.
If you have been bothered by insomnia for a long time, try this method! I believe that everyone will try to go to bed early, staying away from your phone, using essential oils, soaking your feet in hot water, counting sheep, and so on when they experience insomnia. But most of them have no effect, or they will soon become ineffective again??? Roots Noni Enzyme Extracts brings the magical benefit of noni fruit closer to you. Made from organically grown noni, with proprietary bio-fermentation technology to improve sleep quality. Roots Noni Enzyme stimulates the existing serotonin and melatonin in our body. * Serotonin affects mood, emotions and sleep. Imbalance level of serotonin may lead to depression. * Melatonin regulates the circadian rhtym, which helps us to sleep. The regulated circadian rhtym will help us to get a good night’s rest while at the same time improve our mood. What’s more! Noni Enzyme has 3 other main benefits, such as 1. Increases the ability of cell to detox and generate new cells, 2. Reduces the free radicals in our body, 3. Improves our brain function 15-25ml mix with plain water after dinner daily brings you back to good sleep and quality life. Roots Enzyme is produced in a HACCP, GMP, ISO 22000:2005 and HALAL certified facility. Good method to go to bed on time every day!
Today is NATIONAL PICKLE DAY (14 November) Sharing some history with you!!!
National Pickle Day recognizes the tart, sometimes sweet, and even spicy pickle. The term pickle comes from the Dutch word pekel, meaning brine. In the United States, the word pickle typically refers to a pickled cucumber. However, just about any fruit or vegetable can be pickled. The process typically starts with a blanching process, depending on the fruit or vegetable. Then the product is packed into jars with seasonings that will give the pickles flavor. They can be spicy, tart or sweet. However, the tartness and sweetness come from the brine. A basic brine includes vinegar and water. Various amounts of sugar adjust the level of sweetness in the brine. Pickle Facts: -Each year in the United States, 5,200,000 pounds of pickles are consumed. While pickles can be high in sodium, they are a good source of vitamin K. In moderation, they make a great snack. -Food vendors sometimes serve pickles on a stick fairs or carnivals. They are known as stick pickles. A rising trend in the United States is deep-fried pickles. The pickle is wrapped in dough or dipped in breading and deep-fried. Snack on a pickle to celebrate, but don’t stop there. This snack is multipurpose. They make delicious additions to salads and sandwiches. Grind them up and make a relish.
Choose quality and safety vinegar to make pickle. Bio Tree Pickle & Sushi Vinegar worth you trust. Grab one for your family!
Today is National Vinegar Day! Tell you some interesting vinegar’s history… Vinegar is produced either by a fast or a slow fermentation process. Slow methods are generally used with traditional vinegar and the fermentation proceeds slowly over the course of months or up to a year.
How many types of vinegar are there? More than you could imagine, but some of the most basic varieties are balsamic vinegar, red wine vinegar, white wine vinegar, apple cider vinegar, distilled white vinegar, champagne vinegar, rice vinegar, sherry vinegar, and a myriad of others too numerous to name.
Throughout history vinegar has been prized for the light tangy flavor it brings to many foods, and especially for its preservation properties in times when refrigeration wasn’t invented yet, and salt was as precious as gold. Vinegar Day reminds us to experiment with this range of flavors and discover precisely what the world has to offer.
Radish pickles Ingredient: One radish Condiment: Bio Tree Pickle & Sushi vinegar The container 1. Use a clean glass container which can fit the radish volume. Disinfect the container and the cap with boiling water or sun dry it. Make sure the glass container and cap is dry before using it. Steps to do radish pickles:
Wash the radish and then clean the skin of the radish.
Dry the radish by sun drying it or use kitchen paper towel to absorb moisture.
Cut the radish into thin slices.
Place the radish in a glass jar.
Pour Bio Tree Pickle & Sushi Vinegar into the container, with gap of 1 to 2 cm from the cap of the container. Make sure the radish are completely immersed in the vinegar for best results. Cover the container and put it in the refrigerator for 2 days. Now you can enjoy the radish pickles as it is or with your meals.
Kathryn Sunantha 素食推广者，喜爱超级食物，研究长寿和超爱自然的发烧友 1。美国BodyMind研究所的认证原料营养师。 2。BLISSPUREFOODS的创始人，旨在使其他人在健康饮食和生活方式中受益。 3。Japanese Cultural Society, Singapore (JCS Language School) ：日语 4。LASALLE College of the Arts ： 时尚设计 5。Landmark Education ： Forum, Communication Course 6。Temasek Polytechnic ： 食品科学与营养。
Ingredient: ¼ cup of Bio Tree Raw Organic Brown Rice Vinegar 1 ½ tbsp. soy souce 2 tbsp. sesame oil 2 tbsp olive oil ½ tsp. ginger powder ½ clove garlic, crushed ½ –1 teaspoon of honey A dash of mixed herbs/ fresh mint Freshly ground black pepper, to taste Steps to do good taste salad with amazing salad dressing:
Place all the ingredients in a glass or stainless steel bowl and whisk them together thoroughly. Or, mix the ingredients in a blender for about 10 seconds or until fully combined.
Transfer to a glass bowl and let stand for 30 minutes to let the flavors meld. Give the dressing a good whisk immediately before serving.
Your Asian Vinaigrette is now ready. Drizzle on your salad or simply dip your toast with the Asian Vinaigrette. It can be stored in closed container under refrigeration for a week.
Put 2 cups of uncooked glutinious white rice (sushi rice) in a bowl and rinse the rice few times until water runs clear. Let the rice stand between 30 minutes and an hour before cooking.
Combine with water in a pan, bring to a boil and reduce heat to low. Cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Transfer to a bowl until it is cool enough to handle. You can also cook it in a rice cooker.
Stir ½ cup of pickle & sushi vinegar into cooked rice. In the beginning it will seem to be very wet but keep stirring and the rice will dry as it cools. You may adjust the quantity of pickle & sushi vinegar used as you go along.
Use short-grain rice like Japonica and California medium grain rice. Long-grain rice isn't sticky enough when cooked to hold together.
Remove the starchy powder that sticks to the grain as this will keep the rice from absorbing the vinegar properly. Wash the raw rice grains until the water becomes clear.
Cool the rice completely before using. Put it in a wooden bowl, glass or ceramic container when being mixed with vinegar. Never use a metal container as it may react with the acid and spoil the taste of the rice.