Wednesday, July 29, 2015

Healthy recipe for weight loss - Mung Bean Casserole

     Healthy recipe for weight loss - Mung Bean Casserole .  , healthy recipe , easy recipe Mung beans are loaded with nutritional health benefits .By eating mung beans , you get high protein , low calorie food that is packed with vitamins and minerals .Try this easy recipe today ...

       This is good cleansing diet which still gives you plenty of nourishment if you have to work hard . It is good winter fast , and it is especially recommended for people over forty .Mung beans and rice are good for the kidneys , colon and digestive organs. It also beneficial in cases of constipation , or when food is not being digested thoroughly by the intestines. 

Healthy eating tips:
-Prepare more of your own meals : Cooking more meals at home can help you take charge of what you're eating and better monitor exactly what goes into your food .
- Focus on how you feel after eating : This will help foster healthy and tastes .The more healthy food you eat , the better you'll feel after a meal .The more junk food you eat , the more likely you are to feel uncomfortable , nauseous ,or drained of energy .
-Drink plenty of water : Water helps flush our systems of waste products and toxins, yet many people go through life dehydrated -causing tiredness , low energy , and headaches .It's common to mistake thirst for hunger , so staying well hydrated will also help you make healthier food choices .

Healthy recipe for weight loss - Mung Bean Casserole

Serves 2 

125 g mung beans
500 ml water or vegetable stock
plus water to soak
1 tsp fennel seeds
1 onion , finely chopped
2 carrots ,pealed and diced
2 tbsp flat leaf parsley, chopped
1 endive
handful clover sprouts
salt and pepper

1 . Soak the mung beans in 1 litre of cold water for 6 hours . Drain and rinse well / Bring the water or stock to the boil , add the beans and simmer for 10 minutes . Skim away any white scum that rises to the surface .

2 . Add the fennel seeds and simmer for 10 minutes . Then add the onion and carrots ,salt and pepper and simmer for a further 10 minutes .

3 . Remove from the heat and add the parsley .

4 . Arrange the endive leaves around the edge of two soup bowls , pour the casserole in the centre pf the bowls , sprinkle over the clover sprouts and serve with Special Brown Rice .

Special Brown Rice
100 g brown rice
1 onion , pealed and chopped
200 ml water 
1/2 turmeric 
1/2 tsp cumin

1. Place the rice , spices and onion in a saucepan . Add 200 ml water .

2 . Bring the water to the boil , lower heat and simmer for 20 minutes .

3 .Turn off the heat and allow to stand for 10 minutes before serving .

Saturday, July 11, 2015

Simple Marinated Veggie Tofu

         Tofu is an excellent source of protein and it can be incorperated into a myriad of different recipes from enchiladas and un-meat loaves , to breakfast hash and lunch wraps .Silken tofu is easy to blend into dressings , sauces and smoothies , while firm tofu can be used as mock meat .
         The color and taste of tofu is pretty bland right out of the package , it doesn't take much to spruce things up enough for incorporation into a tasty and satisfying meal . A little salt ,pepper and soy sauce rubbed into tofu before baking or frying it makes for a great stir fry meal .
          Try this simple Marinated Veggie Tofu with Noodles  .Veggie and tofu Stir Fry gives you that delicious seared . Slightly smoky taste that you enjoy in a good Chinese restaurant but are the results from your own wok .

Serves 3 

175 g chilled tofu , cut into 1.5 cm cubes
3 tbsp soy sauce
1 tbsp sesame oil
1/2 tbsp lemon juice
1/2 tsp garlic paste
1/2 tsp ginger powder

For the stir fry
8 oz noodles
1 tsp coconut oil
4 cloves garlic, chopped
2 cups broccoli ,small florets and thinly sliced stems
1 large bok choy 
2 springs onions, finely sliced
1/4 cup water 
1/4 pepper flakes
2 tbsp sesame seeds

1 . In a shallow bowl , mix all the ingredients under Marinade (except tofu). Add  cubed tofu and let sit for at least 15 minutes , to a few hours.Longer the better .

2 .Prepare the noodles according to package instructions and keep aside. Heat oil in a large skillet at medium heat .

3 . Add garlic and cook until golden . Add the broccoli florets , broccoli stems , bok choy and 1/4 cup water . Cover and cook for 2 to 3 minutes or until bright green .

4 . Add the tofu along with the marinade and cook for a minute . Add the noodles , pepper flakes , onion and mix well . Cover and cook for 2 minutes or until heated through . Sprinkle sesame seeds and serve hot .

Friday, July 10, 2015

Easy Crunchy Brown Cookies

      Crunchy brown cookies is one of our very favorites !Mix things up at anytime and put a smile on your kids faces with these fun recipes .These crunchy brown cookies are absolute perfection because  they are loaded with crushed hazelnut and pure chocolate flavors.Try it with ice-cream-cone-cakes- , quick-and-easy-chocolate-cake.


175 g unsalted butter
2 egg whites
1 tsp vanilla essence
70 g icing sugar
20 g milk
15 g chocolate paste 
80 g melted chocolateB
50 g all purpose flour
20 g milk powder
20 g corn flourC
100 g ground almond
100 g toasted crushed hazelnut
100 g oatsD
Melted chocolate
Colour chocolate rice for decor


1 . Beat A till fluffy and light .

2 . Sift B and fold in lightly with C till become dough.

3 . Roll dough into round balls and place onto a greased tray .

4 . Bake for approximately 20 minutes with temperature of 180 degrees C  . 

5 . Decorate with D when the cookies are completely cool .

Rolled and Cut Cookies Tips:
-Avoid using too much flour when rolling your cookies .This will make the cookies tough !If the dough is too sticky ,throw it into the refrigerator for a few minutes to chill it ,then try again.
-Try not to overwork the dough .This will also make the cookies tough .
-Roll the dough between two sheets of waxed paper or parchment paper .If you're working in batches , keep the other dough in the fridge while you're rolling .If you need to roll the dough ahead of time ,you can stack sheets of rolled chilled dough in the fridge on a cookie sheet !
-Use good quality metal cookie cutters .They should be thin and sharp .If you need to use plastic ,try dipping the cutter in warm vegetable oil between cuts to make an easier , cleaner cut .

Fruits Tartlets with Custard Cream

This dessert tart is a fabulous way to use up your favorite fruits of the season .A sweet pastry dough is baked in a tart pan , filled with custard cream and then topped with kiwi , raspberries , and blueberries .It's cool , creamy and packed with fruits.The perfect end to a delicious summer meal .

Health benefits of fruits :
-Fruits are low in calories and fat and are a source of simple sugars , fiber and vitamins , which are essential for optimizing our health .

-Fruits provide plenty of soluble dietary fiber , which helps to ward off cholesterol and fats from the body and to help in smooth bowel movements as well as offer relief from constipation ailments .

-Fruits compose of many anti-oxidants such as poly-phenolic flavonoids ,vitamin C, and anthocyanins .These compounds , firstly ;help human body protected from oxidant stress, disease , and cancers ,and secondly ; help the body develop capacity to fight against these ailments by boosting our immunity level .Many fruits , when compared to vegetables and cereals , have very high anti-oxidant values , which is measured in terms of their " Oxygen Radical Absorbent Capacity " or (ORAC) .

There are three huge  reasons why this is a totally amazing recipe, especially for the summer .
1 . You can make each of the components ahead of time , so you don't need to worry about fussing around right before you want to serve this .The dough for the crust can be mixed and refrigerated for up to 2 days .You can easily bake the crust early in the day you plan to serve it .Once the crust is baked and cooled , fill it with the pastry cream and top with the fruits .

2. This recipe is easily adaptable to whatever your favorite fruits of the season you are .You  could make a mixed berry tart , using raspberries , blueberries and blackberries .You could go all strawberry .You could even use sliced peaches , apricots or nectarines .Whatever you like , throw it on top !

3. It's delicious , and there are copious amounts of  custard cream , which we could eat straight from the bowl with a spoon .

Ingredients ( Tart Base )
125 g butter
50 g brown sugar
75 g plain flour
120 g quick oats
20 g rolled oats

Custard Cream
1 egg
3 tbsp castor sugar
3 tbsp custard powder
200 ml UHT milk
1/2 tsp vanilla essence

Your choice of fresh fruits

Method (Tart Base )
1 . Cream butter and brown sugar until light . Blend in flour and oats , mix until well combined .

2 .Press a ball of dough onto tartlet tin .Spread out a thin layer of dough evenly over the tin base and gently trim off the excess , dough at the edge of tin . Using a fork , prick holes over the base of tart .

3 . Bake in a preheated oven at 160 degrees C for about 10 minutes or until golden brown .

Custard Cream 
1 . Heat up milk and vanilla essence in a pot over medium heat .

2 .Whisk egg and castor sugar until light . Blend in custard powder .

3 . Pour half of the hot milk into the above mixture , stir to combine. Pour the mixture back into the pot where the balance of the hot milk is , stir until thicken . Continue to stir smooth custard is formed . Remove from heat .Cover with cling film to prevent ot from forming a layer of skin .Set aside to cool .

4 . Fill baked tartlet base with custard cream . Arrange sliced fruits on top .

Wednesday, July 1, 2015

Easy Carrot Cake

This is really healthy cake and good for your diet .Carrots are of the most widely used and enjoyed vegetables in the world , partly because they grow relatively in a number of dishes and cultural cuisines .

It is typically orange in color , but purple ,white ,yellow and red carrots are out there , just not a as common .The taproot  of the carrot is the part of the vegetable most commonly eaten , although the greens are still beneficial in salads and other forms .

The health benefits of carrots include reduced cholesterol , prevention from heart attacks , warding off of certain cancers , improving vision , and reducing the signs of premature aging .Furthermore , carrots have the ability to increase the health of your skin , boost the immune system , improve digestion , increase cardiovascular health, detoxify the body , and boost oral health in a variety of ways .They also provide a well rounded influx of vitamins and minerals .

Secrets for Healthier Carrot Cake
Carrot cake is one of those sneaky little dessert that make you believe you're being virtuous  (it's got carrots)but really , it's a calorie bomb .One generous slice of carrot cake with cream cheese frosting has around 650 calories .Carrots or no carrots ,that's not a good deal for your figure .But that doesn't mean you have to write it off .With a few substitutions , you can make a delicious carrot cake that is actually good for you .

Reduce Sugar ,Add Agave Syrup for Sweetness
Everyone expects carrot cake to be sweet , but you don't have to get carried away by adding copious amounts of refined white sugar .To cut back on the overall amount of sugar and added agave syrup to sweeten the carrot cake .The benefit is that you get a great (sweet !) taste from the agave syrup , plus some added fiber , something you don't get with regular sugar .

100 g grated carrots
2 oranges
4 tbsp agave syrup
1 free range egg
150 g  chickpea flour
1/2 tsp baking powder
100 g silken tofu

1 . Preheat the oven to 170 degrees C . Line a 500 g loaf tin with baking parchment .

2 . Grate the orange zest . Place the carrot , zest of 1 1/2 oranges half the syrup in q mixing bowl .Stir with a fork and make a well in the centre .

3 .Break the egg into the well and whisk until light and frothy .

4 . Mix the flour with the baking powder and then beat into the carrot mixture 2 tablespoonfuls at a time .

5 . Add the juice of 1 orange and mix well . Place half the juice of the second orange in the base of the loaf tin .

6 .Transfer the carrot mixture to the prepared tin and smooth the surface . Place in the preheated oven and bake for 20-30 minutes or until well risen , golden in colour and firm to touch .

7 . Remove from the oven and lift the cake out of the tin and allow to cool .

8 . Beat the tofu with the remaining syrup until light and smooth , then add the juice of 1/2 an orange .Stir well to mix and leave to stand for a few minutes .

9 . When the cake is cold top wit the frosting , sprinkle over the remaining zest and serve .