Healthy Eats

indonesianculinary:

Sop Buntut

We are making oxtail soup today. Unlike Indonesian Cuisine, my mother makes her soup with heartier veggies (like green beans, carrots, yucca root, and chayote). It starts like any soup, by making a broth, boiling the oxtail in a well-seasoned water, with onion and garlic. Then the veggies are added, more seasoning (mom using bouillon cubes), and then she adds the veggies to cook.

Soup is good for a hearty meal, but if you find that your soup may have too much fat, before you add the veggies, you can strain or remove the grease bubbles that form at the top. You can go a step further by using tea clothes and strain the broth into and out of the pots.

With the new, low fat broth, you can boil your veggies and add the meat for a great soup.

My mom always finishes her soup with cilantro, too.

thehealthyfoodie:

Spicy Orange Ginger Soba Noodles

Tiger shrimp in spicy orange ginger sauce, served over Soba noodles. A healthy, sweet and tangy dish with an Asian twist. 

Picture by Imagelicious Photography on flickr.

I bought beets the other day and my mother usually prepares them by boiling them for an hour or two.

I baked one of the beets for an hour at a high temperature [375-385 F] at exactly and hour and I felt they were a lot better.

Eat a beet. They become sweet if you let all the juices run inside under high heat.

all-hallows-eve:

Doctor Pretorius’ Cream of Asparagus Soup recipe

ingredients: 

• 1 medium onion, chopped
• 1 bunch asparagus, sliced
• 1 cup vegetable stock
• olive oil
• salt and pepper

instructions: 

 
Bring a pot of water to a boil (about 5 cups). Add asparagus and cook for 4-5 minutes. Drain the asparagus, and save the cooking water.

Meanwhile, saute the onion in olive oil for a few minutes. Add the vegetable broth and 1-2 cups of the asparagus water. Add the cooked asparagus and turn off heat. Blend the soup in the blender in batches. Return to pan and reheat if necessary. You can add more cooking water if the soup is too thick. Season with salt and pepper.

(via The Monster Demands a Mate!)

I want to make some.

chemicalfreelife:

RECIPE:  BANANA-OAT BREAD!

Whether you have it as a quick on-the-go breakfast or an evening snack, it is delicious, fresh, easy on the budget, and free of unwanted synthetic chemicals!

.

INGREDIENTS*

1 teaspoon baking powder (aluminum-free)
1 teaspoon baking soda (aluminum-free)
3/4 teaspoon salt (sea salt…skip the synthetic chemicals in table salt)
2 cups plus 3 tablespoons all-purpose flour (organic/unbleached)
1 cup plus 3 tablespoons quick-cooking oats
1/2 cup plus 3 tablespoons brown sugar (sulfite-free)
1/2 cup (1 stick) plus 3 tablespoons butter (organic…skip the animal hormones, antibiotics and other animal drugs and pesticides in non-organic dairy products)
1 cup mashed bananas (about 2 ripe large bananas)
1/4 cup milk (organic…skip the animal hormones, antibiotics and other animal drugs and pesticides in non-organic dairy products)
2 teaspoons vanilla extract
2 large eggs (organic…skip the animal hormones, antibiotics and other animal drugs and pesticides in non-organic dairy products)

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PREPARATION

1. Preheat oven to 350 degrees F. Grease a 9” by 5” loaf pan.

2. In large bowl, mix baking powder, baking soda, salt, 2 cups flour, 1 cup oats, and 1/2 cup packed brown sugar until blended. With pastry blender or two knives used scissor-fashion, cut in 1/2 cup margarine or butter (1 stick) until mixture resembles coarse crumbs. Stir in mashed bananas, milk, vanilla extract, and eggs just until flour is moistened. Spoon batter into pan.

3. Prepare crumb topping: In small bowl, with fork, mix 3 tablespoons flour, 3 tablespoons oats, 3 tablespoons brown sugar, and 3 tablespoons margarine or butter until blended. Sprinkle crumb topping evenly over batter.

4. Bake bread 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.

.

SERVINGS 16

TOTAL TIME 90

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(*Recipe altered by ChemicalFreeLife.tumblr.com to be free of unwanted synthetic chemicals; original source recipe: GoodHousekeeping;thedailygreen.com;photo-joythebaker.com)

Protein Power

1 Banana

5-10 cherries

4 oz of orange juice

2 tbsp of plain yoghurt

Sprinkling of seeds (mixed seeds, sunflower, pumpkin, etc.)

4-5 Walnuts

Ice Cubes

Deseed the cherries. Throw everything in the blender.

Pre-Game Boost

4 or 5 strawberries

Handful of raspberries

1 banana

3-4 fresh pineapple slices (or a 1/2 a cup of frozen pineapple)

4 oz of orange juice

Ice Cubes

Throw everything in a blender and blend until smooth.

Lean Green

2 slices of melon

Handful of fresh mint

1/2 bag of fresh spinach

1/2 a mango

Quarter of a cucumber

4 oz of apple juice

2 tbsp plain yoghurt

Ice Cubes

Put the spinach in a blender. Blend until it’s reduced. Add everything else. Blend together.

From the Nike Training Club.

All-Veg

1 carrot

Chunk of ginger, chopped (maybe like a tablespoon

Half a ripe avocado

Quarter of a cucumbe

1 stick of celery

4 oz of apple juice

Ice Cubes

Chop all the vegetables in a blender. Blend with the apple juice until smooth.

Another smoothie from the Nike Training Club.