I always get a buzz when I see new food products especially healthier ones in the supermarket or small stores on the high street, so when I came across a whole range of one of my favourite British brands, Rude Health in a Hong Kong online store (www.cabinetorganic.com) I was beside myself with excitement.
I'm not really a breakfast person but know I should be eating at least some food in the morning, a smoothie blitzed with my Nutribullet usually does the trick. Lately though, I've been inspired by the fabulous Christina Tosi US Masterchef judge cum cake baker extraodinaire and her cereal milks, amazing idea and brings me right back to my childhood of coco rice krispies which were horrible once they became soggy but OMG the choco mil...
Breakfast doesn’t get much easier than overnight oats. I usually soak mine in soy milk and throw in some grated apples and lemon juice like the Bircher muesli original but Jess, prefers hers with diluted coconut milk and chia seeds. I must admit, I like her version more, this particular combo thickens up and turn really creamy overnight. Try it and see what you think.
Ingredients (serves 3-4)
100g whole rolled oats
100ml coconut milk
2 tbsp chia seeds
1 tbsp honey or to taste
Half dragon fruit, sliced
1 ripe mango, peeled, sliced
1 tbsp toasted pumpkin seeds
1. Combine the oats, coconut milk, water, chia seeds and honey into a bowl and mix to combined.
Now that my lovely daughter Jess, is back from the UK for the summer, we’ve been trying to upgrade our breakfasts from the usual fruit and veg smoothies blitzed using our NutriBullet to smoothie bowls. We’ve been scouring everyday in wet markets and supermarkets for bargain and marked down fruits and vegetables (healthy eating is costly in terms of both time and money!!) -but there’s such a sense of satisfaction when we bag a great deal. This morning’s smoothie bowl took a bit of overnight prep - freezing chopped mango and yoghurt in an ice cube tray - and more chopping and slicing this morning but it really was well worth the effort. We were fighting with each other for the very last spoonful. What was even more satisfying was the...
I have so many different types of tea in my cupboard that I absolutely LOVE, Oolong though, isn’t one of my favourites but I have to have a stash for elderly relatives who come to visit. I happened to make an usually large pot of this
partially fermented tea the other day thinking my visitors would gulp down the quantities that I’m used to. Instead of wasting it or feeding it to my plants, I decided to use it instead of stock in my pork recipe. The stew turned out with just a hint of tea that wasn’t masked by the chillies or soy sauce. I think next time I will make my infusion stronger by brewing for much longer or I might even leave the tea bags in the stew but I’d better not forget to fish them out before serving...