Bean-de-duk May 27, 2013

I visited my mom recently and was able to get a variety of recipes from her….but of course no specific measurments :p but that seems to be typical of family recipes.

So there are two ways to make the base of the “pancake.” If you have access to rice flour and mung bean flour you can just use that in a 1:4 ratio of rice to bean flour and add enough water to make it pancake texture. If you don’t have that you can used uncooked split yellow mung beans and some dried rice. In the same ratio soak the beans and rice in water for 24 hours. The next day blend it in a food processor til smooth.

Next its the time to pick the add in-s. You can use chives, spring onions, sliced onions, zuchini, carrots, Kimchee…..really any vegetable you want. You can also add a precooked meat like pork or seafood. Add the chopped add-in of your choice to the batter and stir. Fry in a hot pan with oil added to grease the pan before every batch, just like making pancakes. Flip once nice and brown on the first side. Serve with soysauce! Yum.

[ this particular version had chives, zuchini, and baby octopus]

Detox/ Spa water May 21, 2013

Found this in either Natural Health or Eating Well magazine

1cucumber sliced
2 lemon sliced
5 sprigs mint torn
1 pitcher filtered water

Combine and put in fridge for 24 hrs and muddle before drinking. So delicious and refreshing!

Kumquaty Garden! May 16, 2013

We’ve had some crazy weather but spring has finely sprung, too bad its pretty much summer already

Pumpkin Pie (grain free/ fruit sweetened/dairy free) May 13, 2013

Pumpkin doesn’t taste like pumpkin pie to me unless it’s a little sweet otherwise it just tastes like squash. So I did some research on the internet to try and figure out what fruit or fruit juice I could use to sweeten my pumpkin pie. Apple sauce sounded to grainy, apple juice sounded not quite right either…and then I came across the idea of using dates and I thought that it would be a good complement to the pumpkin flavor making it taste rich.

Kumquaty Pumpkin Pie

5 dates
1/2 cup hot water
1 can pumpkin
3 eggs
1 tsp ginger powder
1 tbs cinnamon
1 tbs vanilla

Soak dates over nite in hot water (I did this in the food processor to save on cleaning up an extra bowl and it also gave me a chance to pulse the dates a few times to make sure they were fully submerged). The next day I added the can of pumpkin, 3 eggs, ginger, cinnamon, and vanilla and blended til well combined. Preheat the oven to 350 degrees. Then pour the mixture into a greased pie dish and bake for 40 mins or until it’s not jiggly anymore.

Kumquaty Coconut Porridge (grain free/dairy free/sweetener free) May 4, 2013

Mmmm. Something warm and comforting? and as white as a new born baby lamb? I was cleaning my pantry and found some coconut flakes and milk and had a sudden craving to try to make a coconut porridge. I saw recipes for flax porridge so why not. This is flavored with indian ingredient….you could just as easily sweeten it a little with a mashed banana, dates, or cut up fresh fruit

Coconut Porridge

2 cups unsweetened coconut flakes
1 cup coconut milk
2 cups water
Seeds from 1 cardamom pod
1 tsp vanilla
4 eggs
Splash rose water
Sprinkle cinnamon

Put coconut into food processor and pulse until it is finely chopped. Put into a pot and add coconut milk, water and cardamom pod. Cook on medium. Once it comes to a bubble add the vanilla. Put the eggs into a bowl and scramble with a fork. Add 2 ladles of the hot coconut mixture to the eggs and stir in well to temper then pour the egg mixture into the pot (this is to avoid having scrambled eggs strings in your porridge). Stir for a few minutes until the egg is cooked thru then turn off the heat and add a splash of rose water. Serve with a sprinkling of cinnamon.