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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Wednesday, February 24, 2010

Squash and Malunggay in Coco Milk






Locally known as "latik" or "lutik," this vegetable viand is a staple every time squash abounds. Usually, this is served hot and paired with rice. Here is how to make one for your table.



2 T canola oil
1 medium red onion, chopped
3 cloves garlic, crushed and chopped
3 medium ripe tomatoes (may be omitted)
1 medium squash, sliced, seeded and cubed
coconut milk (1st squeeze and 2nd squeeze)
1 T curry powder
Salt and pepper to taste


To prepare the first squeezed milk (about a cup, put about two table spoon water and squeeze the coconut milk out of the grated flesh. Reserve the milk.
To make the second squeeze of milk, put 2 cups water in the coco milk and squeeze and reserve the milk (about two cups) and then discard the flesh.

To cook, saute onion in a large skillet until translucent, add garlic until browned and fragrant. Add the ripe tomatoes and stir fry until the flesh is crushed and soupy. Add the cubed squash and add the second coco milk. Cover and stir occasionally until the squash is tender (about 5 minutes). Season with curry, salt and pepper according to taste.

Mash half of the solid squash in order to blend as soup. Add malunggay and the first squeezed coco milk. Let stay in fire for 1 minute and remove from fire.



Monday, February 22, 2010

Fetuccine with veggies and cheese



The valentine's day is extended and the new year just kicked off for the chinese. Here is the hearty way of celebrating the month before it paves way to March. This fetuccine is outstanding. No cream, and yet ut worked. The wine and the edam cheese worked the trick well. Happy cooking


450 gms fetuccine, cooked as per package direction

1 T canola oil
1 medium onion, chopped
3 cloves garlic, crushed and chopped
1 medium sayote (young is preferred), cubed
3 medium carrots, cubed
1 beef broth cube dissolved in 1/2 cup water
1 cup pre-sauteed fresh tomatoes (Watch out for the recipe)
1 cup white wine
1 cup cheese (any but i used Queso de bola or edam cheese for this recipe)
salt and pepper to taste
Olives for garnishing

In a medium sauce pan, saute in canola oil the onion until crystal-like and add garlic until fragrant.
Add cubed sayote and carrots until cooked but still crispy.
Add the pre-sauteed tomatoes, the broth and the white wine. Bring to boil.
Add the pre-ccoked fetuccine and half of the cheese. Mix well.
Season with salt and pepper. Remove from fire.
Serve hot with olives and half of the cheese as garnishing.

Friday, February 19, 2010

interesting juices for detox ... a repost




Concoctions to try especially that the heat is on...
Here's the link...

http://deliciouslivingmag.com/food/nutrition/12-28-detox-juices/

Supereasy detox juices

By Christina Pirello, Dec 28, 2009 6:14 PM
Save a link to this article and return to it at www.savethis.comSave a link to this article and return to it at www.savethis.com Email a link to this articleEmail a link to this article Printer-friendly version of this articlePrinter-friendly version of this article View a list of the most popular articles on our siteView a list of the most popular articles on our site
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Carrot-Apple-Celery-Parsley-Beet Juice

3 carrots

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1 stalk celery

1 apple, cored

½ beet

1 small handful parsley
Carrot-Apple-Orange Juice

1 apple, cored

1 orange, peeled

3 carrots
Carrot-Spinach-Lettuce-Turnip-Parsley Juice

5 carrots

3 leaves spinach

4 lettuce leaves

¼ turnip

Small handful parsley

½ fresh orange, for sweetness if desired
Carrot-Strawberry Juice

5 carrots

6 strawberries
Carrot-Ginger-Lemon Juice

5 carrots

1 apple

1 thin slice of fresh ginger (about the size of a quarter)

½ small beet

½ fresh lemon, juiced by hand
Spinach Delight

4 apples

6-7 leaves spinach

½ fresh lemon, juiced by hand
Sweet Kale Juice

2-3 kale leaves

1 parsnip

¼ red pepper

3 apples
Golden Smoothie (place in blender and puree)

2 kiwifruits

1 banana, peeled

½ cup fresh orange juice

½ cup mango chunks

Water, to reach desired consistency

Thursday, February 18, 2010

Tripple Summer Veggie Stir-fry





I love summer! aside from dry soles, i love the colors of watermelons and melons, the bounty of star apples, and the ripeness of tomatoes! I also love to munch veggies. here are the tripple treat i prepared for our dinner two days ago. I made it as our side dish to a grilled bangus...

2 T canola oil
1 medium size red onion, chopped
3 garlic cloves, crushed and chopped
3 medium-size young sayote, cut to 1/2 inch thick
6 medium size carrots, cut to 1/2 inch thick
1 medium size zucchini or very young squash, halve then cut to 1/2 inch thick
1/2 cube of beef broth (dissolved in 1/2 cup water)
Salt and pepper to taste
4 T Hoisin Sauce


In a large skillet, heat oil and add onions until tender and add garlic.
Add altogether the three Veggies and stir fry for 3 minutes until tender but still crispy to the bite.
Add the beef broth, salt and pepper to taste.
Just before removing from fire, add hoisin sauce.

Sunday, February 14, 2010

Toasted french Bread with grilled tomatoes on top





2 French Bread, sliced
12 ripe tomatoes, sliced into two
5 T Basil Leaves
10 T Canola or Olive Oil

Slice French Breads either by circle or lengthwise (about 24 pieces. Rub half of the tomato on each side. Rub some basil leaves and a small oil. Repeat on each bread until all is done. Put a small amount of oil in a flat pan and pan grill each slice of bread back to back until slightly toasted. While toasting, put the mashed tomatoes on the side while pan grilling bread. Repeat until all is done. Serve bread immediately with tomatoes on top.

Serve with baked macaroni or your fave soup

Baked macaroni with Two cheeses and shiitake mushroom sauce







Here's the baked macaroni we just had had for brunch today. Served with french bread on the side and perfectly matched with Melon Spritz and sparkling white wine. Happy valentine's Day!

1 kilo straight macaroni (pre-cooked as per package direction)

3 T canola oil
3 cloves of garlic, crushed and chopped
1 large onion, chopped
12 ripe tomatoes, cubed
1 beef broth cube
250 gms ground shiitake mushroom
1 kilo Three-Cheese tomato sauce (Clara Ole)
200 gms grated Queso de bola (edam cheese)
200 gms grated cheddar cheese
4 T dried Basil leaves
Salt and pepper to taste
sugar (optional)

In a big deep frying pan, saute garlic and onion in oil. Add the chopped tomatoes until cooked.
Place the dissolved broth cube and the shiitake mushroom (if dried, pre-prepare by soaking in water and draining, then chopping the same in the food processor). Simmer.
Add the tomato sauce and simmer.
Put half part of the cheeses. Set aside the other half for toppings.
Add the dried basil by pressing the same between hands before adding. Then, follow with a little of the sugar, salt and pepper.
Add the cooked macaroni. Remove from fire.

Place the macaroni in the baking dish and press with the laddle. Sprinkle with the remaining cheeses. Bake for 15 minutes at 350 C degrees. Serve hot with sliced french bread on the side.

Saturday, February 13, 2010

Melon and Watermelon Smoothies





Let's feel the summer with the bounties of nature. try this smoothies for your dinner. mmmm, yummy!

1 small melon (about 250 gms)
1 small watermelon (about 250 gms)
1 cup sugar
1 tub plain yogurt (500 gms)

Halve the melon and spoon out the seeds and discard. Spoon out the flesh and puree in the blender. Set aside.
Likewise, halve the watermelon and spoon out the flesh. Blender the flesh even if there are some seeds. Then, strain the mixture.
Place the melon and watermelon purees and yogurt in an ice cream tub and blend well. Place in the freezer for two hours and serve immediately.

Thursday, February 11, 2010

Mustard-Turnip Stirfry





1 large onion, halved and thinly sliced
2 cloves garlic, crushed and minced
1 Tbsp olive oil
1 large singkamas or turnip, sliced about 1/8 inch thick
250 gms mustard greens, washed and sliced into two
3 Tbsp chicken broth (1/2 broth cube dissolved in hot water)
salt and pepper to taste
1/4 t sesame oil


In a large pan, sauté garlic and onions in olive oil over medium heat.
Add the singkamas and stir fry for a minute.
Then add the mustard greens and broth and cook with cover until the mustard greens are just wilted.
Season with salt and pepper.
Remove from fire and toss with sesame oil.

Tuesday, February 9, 2010

"The Healing Power of Herbal Tea", a repost



I love Tea. I am a tea buff. As I am always quoted by my giggling sister: Everytime, i drink a cup of green tea, I feel pretty. I am pretty." Here is a repost from http://health.yahoo.com/experts/drmao/23753/the-healing-power-of-herbal-tea/ on the "The Healing Power of Herbal Tea" Ask Dr. Mao, By Dr. Maoshing Ni,* The Healing Power of Herbal Tea


Tea goes back to China almost 5,000 years ago. Herbal teas were specially blended from plants that exhibited medicinal properties to maintain health and prevent illness. Find out what makes tea so beneficial and how you can craft your own custom blend to stay healthy!

What is tea?

Technically speaking, tea is the dried and processed leaves of Camellia sinensis, and includes four main varieties: black, oolong, green, and white tea.

Black tea, produced when tea leaves undergo an oxidizing process that turns the leaves black, has the strongest flavor and the highest content of caffeine—about one third the caffeine you would get from the same cup of coffee. Oolong tea is slightly less oxidized and has less caffeine. Green tea is steamed, rolled and dried immediately after harvest, which halts the oxidation process, allowing the leaves to retain their green color. White tea undergoes the least processing—the young tea buds are picked and then air-dried. All of these varieties have different health benefits, with green tea and white tea leading the pack.

Green tea from Camellia sinensis

Experts believe that flavonoids are the key health-promoting ingredient in tea. These polyphenol antioxidants are present in many foods and plants, including tea leaves, and have been found to help prevent cell damage. Recent research suggests that tea may protect against heart disease and many types of cancer.

What about herbal tea?

Well, herbal tea is not really tea at all, but actually an infusion or tisane made from various leaves, flowers, fruit, or herbs. Herbal tea is sometimes enjoyed for its delicious taste and many times enjoyed for its medicinal properties.

Lemon Verbena herbal tea

While real "tea" boasts many healthy benefits, a major pro to herbal tea is that it is caffeine-free. Also, you can tailor your tea to your needs by selecting herbs and plants that address the health issue you want to target.

The list of tea recipes that follow are just a few combinations to help you heal.

1. Warming tea for cold hands and feet

For a warming tea from head to toe, make cinnamon and clove tea by putting 2 cinnamon sticks and 1 teaspoon of cloves in 3 cups of water and boil for 15 minutes. Strain and drink 3 cups each day. Drink one cup in the evenings to warm your insides, which encourages a good night's sleep.

Specially blended Winter Tea makes use of herbs that expel cold while warming and tonifying your kidneys.

2. Pore-opening tea for combating a cold

This is a traditional Chinese remedy for a "wind cold", which usually occurs during seasonal changes and is often a result of exposure to drafts. At this early stage, Chinese medicine suggests that perspiration is helpful in removing the pathogens from the skin.

Boil one chopped garlic clove, three slices of ginger, one chopped scallion, some basil, and a pinch of cinnamon in 24 ounces of water for five minutes. Drink the tea hot and go to bed. Cover up and prepare to sweat. Sweating opens the pores, releasing trapped pathogens from the skin. Drink at least 3 cups of tea daily until symptoms subside.

For "wind heat" type of cold, which is characterized by high fever, sweating, sore throat, cough, headaches, and a yellow nasal discharge, you would see a Chinese medical practitioner for an herbal blend that is individualized for your needs.

3. Alertness-Enhancing Tea

The next time you need to spice up your concentration, instead of reaching for harsh stimulants like coffee, try the potent yet gentle energizers in your spice rack. Studies have found that compounds in everyday herbs and spices can increase mental function and physical vitality. All these herbs and spices contain volatile oils that stimulate your senses and increase alertness: dill, oregano, cilantro, rosemary, sage, bay, peppermint, ginger, garlic, parsley, cinnamon, onion, chives, garlic and leek. Make a tea from any combination and drink whenever you need a pick-me-up.

4. Herbal Hearing Aid Tea

The traditional Chinese remedy for diminished hearing is to make a tea from herbs that gently restore the ear. Make a hearing aid tea by boiling together for 15 minutes: 4 cups of water, 1 heaping tablespoon each of oregano, cilantro, rosemary, and sage, combined with 1 tablespoon of cinnamon and 3 slices of fresh ginger. Drink three cups a day for three weeks and hear the difference.

5. Stomach-Settling Tea

Ginger has been shown to soothe the digestive lining and balance gastric juices. Make ginger tea by slicing fresh ginger root into 2 inch long slices and boiling in 1 cup of water for 5 minutes. Strain out the ginger and sip the tea slowly. Drink ginger tea as often as you need to settle your stomach and keep nausea away.

Or steep 1 teaspoon each of mint, rosemary, oregano, cilantro, sage, and basil in a cup of hot water. Drink after each meal to soothe and prevent bloating.

Among my patients, a very popular herbal tea is Internal Cleanse Tea, which is specially combined to detoxify, calm nerves, clear the mind, balance emotions, and ease digestion.

Internal Cleanse herbal blend for detoxifying

Try the whole Tao Tea collection, specially blended to bring you balance in mind, body, and spirit.

Brewing Tips

Follow these tips for best benefits:

* Tap water affects the taste of tea. It is best to use fresh filtered water. To learn about a high-performance filtration system that I recommend, click here.
* To extract the most beneficial compounds from the tea leaves or bags, let them steep for three to five minutes.
* It is best to drink tea unsweetened and without milk, which can minimize some of the health benefits. Forgo the sugar and try instead honey, stevia products, or a stick of cinnamon.
* For maximum health benefits, I suggest you work with a licensed acupuncturist or traditional Chinese medicine practitioner to find an herbal blend tailored specifically to your needs.

I hope you reap the powerful healing benefits of tea! I invite you to visit often and share your own personal health and longevity tips with me.

May you stay healthy, live long, and live happy!

-Dr. Mao

This blog is meant to educate, but it should not be used as a substitute for personal medical advice. The reader should consult his or her physician or clinician for specific information concerning specific medical conditions. While all reasonable efforts have been made to ensure that all information presented is accurate, as research and development in the medical field is ongoing, it is possible that new findings may supersede some data presented.
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Thursday, February 4, 2010

Quick Tuna Sandwich


1 loaf of pan de americano

1 can solid in water Century Tuna
1 cup mayonnaise or sandwich spread (the one with pickle relish)
1/4 cup condensed milk
2 medium onions, finely chopped or use 1 T of dried onions


Blend all until thoroughly mixed. Serve as sandwich of two pan de americano slices. Add lettuce, if desired.

Wednesday, February 3, 2010

Spicy Saucy Chicken Wings




Ingredients
• 1 kg chicken wings
• 1/2 cup honey
• 2 tablespoons soy sauce
• 3 tablespoons oyster sauce (or premium soy sauce)
• 3 drops sesame oil or canola oil
• 1 tablespoon grated ginger
• 4 tablespoons ketchup (or 2 T ketchup and 2 T chili sauce)
• 2 tablespoons lemon juice
• 2 cloves crushed garlic
Iif to use Cayene, cumin and chili instead of chili sauce, use 1/8 T of each spice

Directions
1. Cut tips off the chicken wings and discard.
2. Separate the drumette from the wingette and put aside.
3. In a large bowl mix together all the other ingredients until smooth making sure all the honey is mixed in well.
4. Add wings to the marinade and place in the fridge for about 20 minutes before cooking.
(The longer the better)
5. Wings don't need to be marinated for very long.
6. Cook on a BBQ on top of stove or charcoal.

TIP: The extra sauce may be simmered and then mix with rice.

Monday, February 1, 2010

Sweet and Sour Fish






6 pcs medium fish, fried in canola oil

1 T canola oil
3 cloves garlic, crushed and chopped
1 pc onion, chopped
1/4 cup ginger, cut into strips
1/2 cup carrots, cut into strips
1/2 to 3/4 cup mascuvado sugar dissolved into 2 cups warm water
1/2 to 3/4 apple cider vinegar
salt and pepper to taste

Saute garlic and onion in oil. Add garlic and stir fry until tender in medium heat. Then, add carrots and continue stirring until desired tenderness. Add dissolved sugar and vinegar slowly until the desired sourness is reached. Adjust flavor with slat and pepper. When done, place the fried fish and simmer. Remove from fire and serve immediately.