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Green smoothies are an ideal fat burning food as they are nutrient-rich, loaded with fiber and low in fat. The American Cancer Society recommends that we eat 5-9 servings of fruits and vegetables each day to prevent cancer and other diseases, and these recipes are a great way to get those servings.
Now kick-start your morning with this filling, tasty smoothies!!
Aji 雅吉 🇲🇴 🇵🇪 🇯🇵 |位於@mgm.mo 的雅吉主打秘魯-日本菜 #Nikkei，為澳門餐飲文化帶來不少新衝擊！那到底什麼是 Nikkei 呢？由秘魯菜開首說起，這南美小國打從文化底蘊，地理優勢和歷史背景特點，就注定了日後成為風格別樹一幟的美食之都的命運。秘魯本來就以安第斯土著食材和印加帝國食譜羨煞其他南美國家。秘魯中部的高原盛產土豆和玉米，東部近亞馬遜雨林，優質肉類多不勝數。加上西班牙殖民統治，到後期大量東亞勞工，二戰後的亞裔移民潮和非洲奴隸引入，令秘魯菜集多元飲食文化的精髓。
當中又以日本美食文化為秘魯美食擦出的火花最為滋味。素以清淡的日本菜，在熱情如火的南美風影響下，令人驚喜原來日本菜可以如此多變前衛。
Aji is a newly opened Peru-Japanese #Nikkei restaurant in @mgm.mo So what is Nikkei? Peru has always been destined to become the heart of culinary art in the world by its unique cultural heritage, geographical advantages and historical background. Peru has traditionally used Andean indigenous ingredients and Inca ritual recipes which sparks the jealousy of the South American . The central part of Peru produces amazing potatoes and corns due to the plateau’s climate. In the east side, Peru is connected with the Amazon rainforest which secures the high quality meat. Coupled with the Spanish colonial history, the introduction of South-Asian immigrants after World War II and
African slaves, made Peruvian cuisine as an essence of international gourmet.
Among them, the light flavoured- Japanese cuisine sparks the Peruvian cuisine greatly under the influence of the enthusiasm from the South American’s cooking style and ingredients. And that is the avant-garde, fun and delicious #Nikkei cuisine we are talking about.
「和牛壽司」
經秘魯菜系的碰撞後，Nikkei 式的壽司在汁料上也充滿刺激好玩的變化！在入口即化的灸燒和牛（但剛好我拿的一塊有點太肥）上加上以柚子醬油釀製的鵪鶉蛋，帶微甜的鵪鶉蛋入口會有突然消失了的感覺！但其實它以默默發揮了其作用：令充滿油脂芳香的和牛和帶酸甜的壽司飯和汁料更好的融合，那濕潤的口感和多層次的味道令人忍不住再吃一塊！
Nigiri Wagyu
After the collision of Peruvian cuisine, Nikkei-style sushi is more complex and fun to eat under the Peruvian’s influences. The melt-in-your mouth wagyu from Japan (but mine is a bit too buttery). Topping with the quail eggs marinated by yuzu soya sauce! I felt the egg was gone when i first put in my mouth. But actually it played it’s role in a low key way: it balanced out between the buttery wagyu and acidic rice and sauce! I am craving for that moist texture and flavours while typing these!
Gracias @edwinguzmannavarro and your team for your hospitality and great food! —
#macaueat #lamjaeat #food #foodie #yum #macau #aji #peru #japan #likes
Thanks to Brazilian online traveling platform "Almost Locals" for the interview. The article about ONCE studio & my food art journey is now published online in the link attached. :) Here you can see the English translation of the article:
感謝巴西的旅遊網站Almost Locals 的深度專訪! 界紹了ONCE studio 玩食工作室 , OUNCE magazine 以及我在葡萄牙的"玩食故事"給巴西的讀者們。無比的榮幸！文章全文為葡萄牙語,在此附上英語翻譯：
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Meet the artist who transformed Portuguese food in art
Leslie Wang is 25 years old, is from Taiwan and is completely charmed by Lisbon. Much of this spell is due to the Portuguese food. It is that Leslie, graduated in graphic design at an American university, from adolescence draws everything she eats. What was a hobby, about a year ago became work and Leslie just launched in Lisbon the first edition of 'Ounce', a work that blends art and gastronomy and that results in a delightful script.
Leslie arrived in Lisbon in March to participate in a group exhibition organized by her teacher at Studio Gallery Teambox. It was soon conquered by the local cuisine. And without much effort. "The first thing I ate here it was a toasted sandwich. It was so simple and so delicious, "she recalls, citing the traditional hot Portuguese sandwich which is often finished off with a dollop of butter and oregano.
It was the cue for Leslie start designing Portuguese dishes and not stop more. Her work amazed the chef José Avillez - owner of some Lisbon restaurants, including Belcanto, awarded two stars in the respected culinary guide Michelin. Avillez asked Leslie to draw the entire menu of Belcanto, other chefs knew her, other works were going on in Portugal and then Leslie found a Portuguese inspiration for "Ounce".
"It was an exhibition in Cascais and I saw some old Portuguese newspapers prior to the photograph, which were illustrated. It was so beautiful, "she said, saying the concept was in her head and then she had the idea of gathering a small magazine a few restaurants that have won in Lisbon. She presented the project to chefs and owners of coffee shops and the like and soon landed supporters. "People in Portugal are very creative, very open-minded," he says.
Part of Leslie are about Landeau and its unforgettable chocolate cake (we have already spoken of it here); the cafes of Corallo, a house where the owners have coffee plantations in Sao Tome and Principe; the cool coffee Copenhagen Coffee Lab, the newly opened Danish cafeteria in Lisbon; the Tavern Rua das Flores and its snacks that value Portuguese tradition but with a modern twist. And yet one so many others.
The magazine's name is a play on the Leslie studio name, Once Studio, and with the measure used for recipes - 'ounce' are ounces, a variety of weight measure used in the United States, among other countries. Interestingly, the artist is not much to look at the pots. "I cook on paper," she says.
The work was released in a special edition with only 150 copies that are for sale in the restaurants that were included in the magazine, and some places of the LX Factory, as the bookstore Ler Devagar. Each copy costs 10 euros and Leslie hastens to explain: "It's not really a magazine, it's art. It's not something you'll want to throw away. "
The Portuguese season is not Leslie’s the first "adventure". In 2014, she went to Bolivia to do volunteer work for a few months and ended up staying seven, also working for restaurants, illustrating menus or creating and executing decoration projects. "The food is great, the view is amazing but it's the people I want to stay," she says.
Article by Flávia Motta
http://www.almostlocals.com/lis-conheca-a-artista-que-transformou-a-comida-portuguesa-em-arte/
Crispy outside soft inside. Addictive bite-size pieces 😋
Great recipe to use up potatoes!
Tater tots are grated potatoes formed into small cylinders and deep-fried, trademarked by American frozen food company Ore-Ida.
Deep-fried leftover scraps and small potatoes without breading or batter are good, too!
My son and I've been to potato digging and got some potatoes again this year 👍
2018 https://youtu.be/ri4P8KMQJBI
2019 https://youtu.be/tqHZmHY4i5I
2020 https://youtu.be/y6R5f_p3iBs
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EASY Tater Tots Recipe
Difficulty: Very Easy
Time: 20min
Number of servings: 4
Ingredients:
600g (1.3oz.) potatoes
2/3 tsp. salt
pepper
1 tbsp. flour
deep frying oil
Directions:
1. Wash and peel potatoes. Place them in a microwavable dish, cover, and microwave on medium (600w) for 5 minutes, until slightly heated (not cooked through). Undercooked potatoes are easy to shred.
2. Using a shredder, shred the potatoes.
3. Season with salt and pepper, and mix in flour.
4. Wrap in plastic wrap to flatten the potatoes. Then cut it into small pieces, nicely shape them into cylinders about an inch long.
5. Deep fry in oil at 180C (350F) until crisp golden brown on the outside.
↓レシピ（日本語）
https://cooklabo.blogspot.com/2021/07/Tater-Tots.html
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Music by
YouTube Audio Library
Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.
♥FOLLOW ME HERE♥
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https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
♥My COOKBOOK available on Amazon Kindle♥
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NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course PLEASE SUBSCRIBE♥
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Hello friends! Today we're going to share with you how to make the super fluffy but light in the texture American style pancakes.
The pancake's shape and structure varies worldwide. But fluffy American pancakes are on my A-list. Everybody loves pancakes because they're so easy to make, but NOT THAT EASY. I mean if you want to make the most delicious one.
So we did some research to find the recipe. New York Magazine has voted Clinton St. Bakery Co’s pancakes are the best in New York city twice, so no doubt, we tried their recipe. And we love it. They are rich in flavor but light in texture. Super Yummy. Their pancakes are famous for a reason.
In this video, we’ll share the secret of these pancakes step by step, and how to make the fluffy texture (almost like a cake). They are great for a weekend brunch, and we strongly recommend topping with maple butter and blueberries compote. Of course you can also add some crisp fried bacon with it, they are a classic American breakfast dream team forever :). Wow~so enjoyable. Every day should start like this.
📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio
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How to make blueberry pancakes
☞ Yield: 8~10 servings, using ¼ cup to scoop the batter
✎ Ingredients
📍 pancake
all purpose flour 160g
milk 220g
baking powder 6g
granulated sugar 70g
salt 2g
unsalted butter 58g, melted
egg 2, M~L size
vanilla extract 2g
📍 maple butter
maple syrup 160g (about 1/2 cup)
cold unsalted butter 110g, cubed (about 1/2 cup)
📍 blueberry compote
fresh or frozen blueberries 178g (1 cup)
granulated sugar 22g (2 tbsp)
lemon juice 5g (1tsp)
✎ Instructions
📍 pancake
1. Sift flour and baking powder together into a large mixing bowl. Then add sugar and salt and mix well.
2. Separate egg yolks from egg whites. Add vanilla extract, milk and melted butter into yolks bowl, and whisk until combined.
3. Beat the egg whites by electric mixer or by hand with a whisk until foamy, then add sugar in 3 batches and continue whisking until they reach medium soft peaks.
4. Pour the egg yolk and milk mixture into the dry mixture, just mix until the flour is dissolved, the batter will be slightly lumpy. Don't over mix it.
5. Next, gently mix half of the whipped whites into the batter, using the whisk to mix from the bottom, then add the rest of the whipped whites and keep folding it in, but no need to fully incorporate.
6. Heat the griddle until hot about 190°C. Drop half cup of pancake batter on the griddle to test the temperature and let set. Once bubbles form and pop, flip it. If the color is nice, the heat is enough. (A common mistake many people make is they don't heat the griddle enough, which is why we need to test the first one.) BTW, if you prefer the crispy on the edge, you can grease the hot surface with a little oil or butter.
7. Add 1/4 cup pancake batter, as the pancake cooks, you will see bubbles start to form on top, once the bubbles pop and become holes, it's time to flip. (3~3.5 mins per side)
8. Repeat the process with remaining batter, you can add some blueberries on top to create fruit flavor. Cooking several pancakes at a time. Transfer cooked pancake to a plate and garnish with confectioners’ sugar on top. Serve warm with maple butter and blueberry compote. Enjoy! To keep the pancakes warm while you make more, you can preheat the oven to 50°C and transfer cooked pancakes in to keep warm.
📍 maple butter
1. Heat maple syrup in a small saucepan over medium heat.
2. Add cold butter to warm syrup (never bring to a boil), whisking until sauce is smooth and all of the butter is incorporated. Maple Butter can also be kept refrigerated for up to two months. Reheat before using.
📍 blueberry compote
1. Simply combine blueberries, sugar and lemon juice in a small pot over medium-low heat, stirring continuously.
2. Once cooked, simmer for 4-5 minutes, keep stirring until a thick mixture has formed.
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Chapter:
00:00 opening
00:35 Ingredients
01:20 Preparation
03:49 Meringue(medium soft peaks)
04:48 How to make pancakes batter
06:17 How to cook pancakes(Blueberries and original)
08:28 How to make Maple Butter
09:53 the best ever pancakes
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#pancakes
#ClintonStBakingCo
#easyrecipes
想聊這個想很久，所以 ... 來聊聊吧!
(▼ Click to open ▼)
這是一個似乎沒有很多人注意到的話題，但我想帶起有關這個的意識。我不再用"無油"或"無糖"等這些字眼來標註我的食譜，因為我覺得這是引起現代許多人飲食失調，沉入健康飲食痴迷症的潛在原因。每個人是要去找適合自己的飲食沒有錯，但不要被食物綁架了。我們活在一個充滿 diet culture 、資訊爆炸的世代，重要的是有獨立思考、判斷是非、自行查證可靠來源的能力。希望我們能夠一起朝著沒有利益所造成的傷害、負面影響、與 diet-free 的理智世界前進。
I've stopped using "oil-free" or "sugar-free" in my recipes cus I think it's one of the triggers to eating disorder and orthorexia. Yes, we need to find the right diet for ourselves but don't go down to the "clean" rabbit hole. I feel this diet culture has become toxic and almost out of control in Taiwan. I hope one day we could live in a sensible world without cruelty and diet urges.
be true to you and to myself,
always,
❤ Nora 葉子
✗ 我的食譜電子書 - http://bit.ly/ebook-mellow-with-plants
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CONNECT WITH ME
• Instagram: barrelleaf
https://www.instagram.com/barrelleaf/
• E-mail: nora@barrelleaf.com
• Facebook - https://www.facebook.com/barrelleafstoastnotebook
• Webstie - https://www.barrelleaf.com/
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有關 Gluten-free 無麩質相關研究&討論
• https://celiac.org/about-the-foundation/featured-news/2014/02/9-things-you-should-know-before-going-gluten-free/
→ "More people than ever are buying, cooking and eating gluten-free foods — not that they all require the diet. Gluten-free living appeals to about 30 percent of American adults — but seems to still be widely misunderstood."
簡譯：許多人開始購買無麩質的食物和食譜，但是他們並不需要採取無麩質飲食。在美國約有 30% 的人受無麩質飲食吸引，但是無麩質飲食似乎被大多數人誤解。
• https://oregon.providence.org/forms-and-information/t/three-reasons-to-go-gluten-free-and-three-reasons-not-to/
→Three reasons NOT to go gluten-free (3 個你不需要採取無麩質飲食的原因)
• https://www.bmj.com/content/357/bmj.j1892
→ Long term gluten consumption in adults without celiac disease and risk of coronary heart disease
有關 Diet Culture 極端飲食文化
• https://edrdpro.com/its-time-to-drop-out-of-diet-culture/
• https://www.nationaleatingdisorders.org/blog/recognizing-and-resisting-diet-culture
• https://www.bbc.com/news/av/uk-england-london-46816517/body-positivity-ditch-the-diet-and-rethink-your-body
Some books that might be what you need on my affiliate amazon page
http://bit.ly/barrelleaf-book
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WHAT I USE {BARREL LEAF KITCHEN} (2019)
• Food processor - https://amzn.to/2WyvG0N
• Blender - https://amzn.to/2WXFKBY
• Blender Container - https://amzn.to/2PIjGHG
• Sauté Pan - https://amzn.to/2ntgnLc
• Air-tight containers - https://amzn.to/2K87U9V
• Mason jars - https://amzn.to/2WPofUj
常用器具 (2019)
• 調理機 - https://amzn.to/2WXFKBY
• 小調理杯 - https://amzn.to/2PIjGHG
• 食物處理機 - http://bit.ly/nora-magimix
• 不沾炒鍋 - http://bit.ly/woll-28-pan
• 密封盒 - https://igrape.net/2U_TZ
• 密封罐 - https://ibestfun.net/2Q_aC
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» My Journey with Eating Disorder 我的厭食+暴食旅程 - https://youtu.be/zbt638hsyLc
» Why I became a Vegan 我如何變成全植飲食者 - https://youtu.be/Jtjf87f7s4Y
Watch More Vegan Recipes:
Lazy Vegan Breakfast Ideas 懶人全植早餐點子 - https://youtu.be/4olnFHAEZao
2 Vegan Black Sesame Snacks 全素黑芝麻點心 - https://youtu.be/vN3ChJDBNLk
12 Days Away from Home 離家 12 天 全植飲食 - https://youtu.be/lGjo20x8OM0
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HELPFUL LINKS
• 常用器具 & 食材 - https://www.barrelleaf.com/shop/
• 常見問答集 FAQ - https://www.barrelleaf.com/recipe-measurement/
• iHerb 購物初體驗︱經驗&開箱 - https://www.barrelleaf.com/iherb-first-buy/
• iHerb 購物 9-95折折扣碼「MOK5777」- http://www.iherb.com/?rcode=MOK5777
• My Kitchen Staples - https://www.barrelleaf.com/shop/
• FAQ - https://www.barrelleaf.com/recipe-measurement/
• My iHerb Haul- https://www.barrelleaf.com/iherb-first-buy/
• iHerb 5-10% Off Code「MOK5777」- http://www.iherb.com/?rcode=MOK5777
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ABOUT THIS VIDEO
• 相機:
- 食譜攝影 - https://product.mchannles.com/2VR_w
- Vlog 攝影 - https://pinkrose.info/2VR_u
• Cameras:
- For Recipe Video & Photography - https://amzn.to/2WBUIxj
- For Vlog - https://amzn.to/2QA1WPD
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#dietculture #eatingdisorder #norahsutalks
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