|Roast Pumpkin & Chinese Cabbage Salad (Napa, Wombok)|
Monday, 22 August 2016
I love salads that keep all day without getting soggy. They're perfect to take on picnics or pack for lunch. This roast pumpkin and Chinese cabbage salad can be made the day before and is easy to make with only five ingredients. The dressing is super tasty with a wheat free tamari, lime and sesame dressing which you can keep aside until ready to eat. Over the weekends I usually make a big batch and portion it out or leave it on the table for everyone to help themselves throughout the day along with a few other veggies. I then only need to heat up some healing bone broth, cook up some protein for the kids and I am set for the day.
Wednesday, 17 August 2016
Chinese broccoli also known as Gai Lan or Kai Lan, is a nutritious Asian green that belongs to the same family as broccoli (brassica oleracea). Broccolini is actually a cross between Chinese broccoli and broccoli which is why it looks like a leafier version of broccolini. It has a similar taste to broccoli and when served with a sauce the leaves really absorb the flavours. My 12 year old and I could easily do a plate each of this Chinese Broccoli with Tamari and Sesame oil! I sometimes just have a plate of this for dinner as it's soo tasty!
|Chinese Broccoli (Gai Lan) with Tamari and Sesame Oil|
Monday, 15 August 2016
This turmeric stir fried mince with vegetables is one of the my favourite family dishes. It's super easy to make, full of vegetables, it can be stored in the fridge for a couple of days and reheats well. It's a cheap meal, portable, works well as a packed lunch and my kids love to eat it! One of our regular meals I make often. I use about 1 third either pork or beef mince and bulk it up with about two thirds of vegetables so it a complete meal on it's own or your can add more fresh veggies by using it as a filling in lettuce wraps with some asian herbs.
|Turmeric Stir Fried Mince with Vegetables (Paleo, GAPS, AIP) |
(I absolutely love this cast iron wok I got for my birthday this year - Thank you my beautiful friends in Saigon)
Monday, 8 August 2016
I loved all the Asian desserts we used to have growing up with tropical fruit, crunchy agar jelly and an assortment of seaweed, sweet basil seeds, barley, lotus nuts and Chinese red dates. All the crunchy textures and bursts of sweet fruit is something I wanted to recreate but much simpler because we are all way to busy! Chopping up the fruit into little cubes (doesn't take as long as you think!) helps add to the texture and flavour as you can get lots of different bursts of fruit at the same time mixed in with the coconut water agar jelly for crunch. This mango chia pudding base is made with only 4 ingredients and also great for breakfast as you can make it the night before in a jar to grab and go in the morning.
|Mango Chia Pudding with Micro Fruit Salad and Agar Jelly|