Macaroons

Its been quite awhile but eventhough I've been remiss with my postings, it doesn't mean I stopped cooking and heating the oven. The consecutive get togethers this month and potlucks had me making the most easiest treat that reminds me of childhood. Macaroons! Its fairly easy to do and it never fails. More than a couple friends have asked for recipe and might as well post it so you can all enjoy a nice afternoon treat coupled with a hot tea.

Ingredients:

1 can condensed milk
2 eggs
200 gms. dessicated coconut
1/4 cup melted butter
1/4 cup flour
1/4 cup coffee creamer
1/4 tsp. vanilla essence

Procedure:

1. Preheat oven to 350 deg F.

2. Mix all ingredients.

3. Use 1 tbsp. measuring spoon in scooping batter in muffin cups to maintain consistent sizes.

4. Bake for 20 minutes flipping the tray halfway through to get even baking.

Enjoy!

Raw Food Recipes

Raw Food is a direct alternative for healthy eating for some cancer patients to help make their bodies alkaline based. Cancer cells thrive on acidic based environment and by suppressing them this through healthy sugar free diet. Some opt to be vegans or vegetarians but a number of friends have tried the raw food approach. Though it needs loads of diligence and work, it seems to produce the fastest result.

Here are some recipes that can go from breakfast, snack to lunch. Adjust it based on your preferences.

CAMOTE TOPS- OKRA SALAD 

Camote tops, finely chopped 

Young okra 

Tomato and onion blend 

*Add Soy sauce & olive oil in blended tomato & onion & serve as sauce for camote tops and okra. 

VEGE-MEDLEY SALAD 

Pipino, cut in strips 

Turnips, cut in strips 

Shredded carrots 

Pineapple bit

* Mix all together. 

MUSTARD SALAD 

Mustard, finely chopped 

Boiled tamarind 

Natural soy sauce 

Olive oil 

* pour boiled tamarind juice/extract, natural soy sauce & olive oil in mustard juice 

* best served w/ pipino & turnips 

FERN (PAKO) SALAD 

3 cups chopped fern leaves 

2 pcs med tomato (cubes) 

2 pcs calamansi 

Natural soy sauce 

Flaxseed/ olive oil 

*mix all ingredients

Camote Tops Salad 

3 cups camote tops, finely chopped 

1 cup pineapple bits 

2 pcs tomato cubes 

natural soy sauce 

flaxseed or olive oil 

*mix all ingredients 

RADDISH & TOMATO SALAD 

1 pc med raddish, thinly sliced 

1 pc tomato cubes 

2 stalks celery 

½ white onion, cut in small pieces 

Natural soy sauce 

*mix all ingredients 

COLESLAW 

½ med cabbage, thinly sliced 

1 small grated carrots 

½ bellpepper, cubes 

½ small white onion, cut in small pieces 

Natural soy sauce 

Olive oil/ flaxseed 

*mix all ingredients 

BUKO SALAD 

Shredded buko 

Apple cubes 

Raisin ( soak in water for 10 mins.) 

Banana, sliced 

Pineapple bits 

Raw honey (optional) 

*mix all ingredients 

*serve chilled

BREAKFAST / DINNER ALTERNATIVES 

Blended pineapple 

Blended buko & frozen papaya with flaxseed 

Blended buko & mango w/ flaxseed 

Blended water melon (remove seeds) 

Blended melon (remove seeds) 

Sunny side-up (blended papaya & pineapple juice) 

Blended frozen banana (green) & strawberry 

IN-BETWEEN MEALS OR MERIENDA (SNACKS) JUICES 

Try one of each. Either blended or using a juicer.

> Tomato juice 

> Calabasa- turnips juice 

> Carrot-beet juice 

> Carrot- pipino juice

Green Smoothies for Cancer?

Image by wrestlingentropy via Flickr

They say input is always equal to output. What we put inside our body always will find a way to manifest. If we eat not so healthy food, we either bloat, get constipated, or have a medical problem like increase sugar, cholesterol and uric acid. A friend of mine has been diagnosed with breast cancer and a round about change in her diet helped ward of the disease. Here is a sample of her raw diet which she holds dear.

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What do I mean by green smoothie? Here is one of my favorite recipes: 4 ripe pears, 1 bunch of parsley and 2 cups of water. Blended well. This smoothie looks very green, but it tastes like fruit. I enjoy green smoothies so much that I bought an extra blender and placed it in my office, so that I could make green smoothies throughout the day. More than half of all the food I’ve had in last several months have been green smoothies. I have so much more energy and clarity that I have removed green juices from my diet. (Juicing has been something that I’ve been doing regularly for years.) Green smoothies have numerous benefits for human health.


1. Green smoothies are very nutritious. The ratio in them is optimal for human consumption; about 60% ripe organic fruit mixed with about 40% organic greens.


2. Green smoothies are easy to digest. When blended well, most of the cells in the greens and fruits are ruptured, making the valuable nutrients easy for the body to assimilate. Green smoothies literally start to get absorbed in your mouth.

3. Green smoothies, as opposed to juices, are a complete food because they still have fiber. Consuming fiber is important for our elimination system.


4. Green smoothies belong to the most palatable dishes for all humans of all ages. With a ratio of fruits to veggies as 60:40 the fruit taste dominates the flavor, yet at the same time the greens balance out the sweetness of the fruit, adding a nice zest to it. People who eat a standard American diet enjoy the taste of green smoothies. They are usually quite surprised that something so green could taste so nice.


5. A molecule of chlorophyll closely resembles a molecule of human blood. According to teachings of Dr. Ann Wigmore, consuming chlorophyll is like receiving a healthy blood transfusion. Many people do not consume enough greens, even those who stay on a raw food diet. By drinking two or three cups of green smoothies daily you will consume enough greens for the day to nourish your body, and all of the beneficial nutrients will be well assimilated.


6. Green smoothies are easy to make, and quick to clean up after. In contrast, juicing greens is time consuming, messy, and expensive. Many people abandon drinking green juices on a regular basis for those reasons. To prepare a pitcher of green smoothie takes less than 5 minutes, including cleaning.


7. Green smoothies have proven to be loved by children of all ages, including babies of six or more months old. Of course you have to be careful and slowly increase the amount of smoothies to avoid food allergies.


8. When consuming your greens in the form of green smoothies, you are greatly reducing the consumption of oils and salt in your diet.


9. Regular consumption of green smoothies forms a good habit of eating greens. After a few weeks of drinking green smoothies, most people start to crave and enjoy eating more greens. Eating enough greens is often a problem with many people, especially children.


10. While fresh is always best, green smoothies will keep in cool mm.temperatures for up to three days, which can be handy at work mm.and while traveling.


Start playing with green smoothies, and discover the many joys and benefits of this wonderful delicious and nutritious addition to your menu. 



Below are five green smoothie recipes. They are merely basic ideas for your green creations. Feel free substitute these ingredients with your own choice of greens and fruits. Enjoy!

Strawberry-banana-romaine

1-cup strawberries

2 bananas

½ bunch romaine

2 cups water

Pear-kale-mint

4 ripe pears

5 leaves of kale

½ bunch of mint

2 cups water

Apple-kale-lemon

4 apples

½ lemon juice

5 leaves of kale

2 cups water

Peach-spinach

6 peaches

2 handfuls of spinach leaves

2 cups water

Mango-weeds

2 mangos

1 handful of edible weeds,

such as lambsquarters, stinging nettles, purslane, etc

2 cups water

 

Cookie Oats

Image by Navaboo via Flickr

Ingredients:

1 cup butter
1 cup dark brown sugar
½ cup natural cane sugar
2 eggs
1 teaspoon vanilla
2 cups unbleached all-purpose flour
2 cups old fashioned oats
½ teaspoon baking soda
1 teaspoon kosher salt
2 cups dark chocolate chips

Procedure:

1. Preheat the oven to 350 degrees.

2. In a mixing bowl, mix together the butter and sugars on the lowest speed for 25 seconds. The butter needs to be a bit lumpy (not creamy). 

3. Next add eggs as well as the vanilla and mix for another 30 seconds. 

4. Add the flour, oats, baking soda, and salt until it makes a completely mixed dough (mix for about 1 minute). 

5. Lastly, add chocolate chips.

6. Scoop a half a cup of dough onto a greased baking sheet, this should yield 20 cookies. Bake for 18 minutes and enjoy!

Crabmeat with Paprika Sauce and Almonds

Sentenced crab. :-) Online cooking Schools. Image by pinkricracdesigns

I just love mixing veggies with seafood. Try this simple fare that has almonds to give you a nutty flavor.

Ingredients:

250gms. crabmeat, cut into 1 inch long

a bunch of onion stalk, sliced thinly

250 gms. bean sprout (toge)

1 paprika, sliced into wedges

1 big onion sliced thinly

handful of almonds

2tbsp oysrer sauce

pepper

Procedure:

1. Fry almonds until little bit golden brown. Set aside.

2. Saute onion. Once golden, add all ingredients.

3. Season with oyster sauce and peppers. Toss in the almonds last.

Easy, simple and done in less than 15minutes. Try it!

Chiffon Cake

Chiffon Cake. Image by puamelia

Ingredients:


5 egg yolk
1 1/4 cup sugar
1 1/2 cup oil
3/4 cup pineapple juice
3 tsp. baking powder
2 1/4 cup flour
1/2 tsp. cream of tartar
1/2 cup sugar
1 tsp. vanilla flavoring
5 egg white


Procedure:


1. Preheat oven to 180deg C.


2. In a dry mixing bowl, mix together cream of tartar, 1/2 cup sugar, egg whites and vanilla flavoring. Mix until soft peak form.


3. Sift together all remaining dry ingredients. 


4. Make a well in the middle of the sifted dry ingredients and pour in the egg yolks and oil. Mix until free from clumps.


5. Add both mixtures (egg white mixture + dry ingredient mixture) together using the fan-fold technique to prevent bubble forming.


6. Pour in a greased pan and bake for 45 minutes or until toothpick inserted comes out clean.

Beef and Pepper Stri-Fry

Image by panduh via Flickr

Beef Stir fry at Online Cooking Schools.

A Chinese - restaurant favorite catches our eye this week. A simple and basic feast that can be easily done at home.

Ingredients:

12 oz. beef, thinly sliced across grain

1 tbsp. plus 1 tsp. soy sauce

1 tsp. sugar

2 tsp. vegetable oil

3 peppers, thinly sliced (use 3 different colors for variety)

2 cloves garlic, crushed and pressed

2 ripe tomatoes, cored and cut into 1/2 wedges

ground pepper

Procedure:

1. In a bowl, combine beef, 1 tsp. soy sauce, 1/2 tsp. sugar, 1/4 tsp ground pepper.

2. Using a skillet, heat 1 tsp oil on medium-high. Add beef in single layer. Cook without stirring for a minute or two. Transfer into a plate. Return skillet on medium high without cleaning.

3. Add remaining oil to skillet. Add peppers, garlic. Stir fry for 5 minutes or until crisp tender.

4. Add tomatoes and remaining sugar. Cook for 3-4 minutes until saucy while stirring. 

5. Return beef to skillet. Add 1/4 tsp black pepper and remaining soy sauce. Cook 1 minute while stirring.

6. Serve over rice.

Tip: Select truly ripe tomatoes so they'll soften enough while cooking to get saucy.