Hot Asian Summer Broth

by Julie-Anne Mullan

On a recent stay in Singapore with my daughter, new mum to a 2-week-old, temperatures were in the 30degree C and needless to say I felt roasted!

How surprising therefore to notice that hot soup tasted extra good.

The inner heat induced by chili and ginger enhanced the miso, noodle and freshly chopped veggies.

I developed an appetite for this quick food!

Ingredients:

Noodles of your choice (we like organic brown rice noodles or spelt spaghetti)

Miso paste (try to find non-GMO brand)

Selection of veg of your choice (we like yellow courgettes, spring onion, spinach/greens, peas, carrot)

Fresh Root Ginger

Fresh Chili

Fresh Garlic

Fresh coriander leaves

Method:

Firstly, prepare the veg

Finely slice the veg, we like to use a peeler to cut ribbons of courgettes and carrots (straight from our garden)

Finely chop the garlic

Finely chop the chili

Cut julienne of ginger

Now, Cook the noodles as per instructions on the packet

In a medium pot, put the veg and garlic and add enough water to cover, bring to the boil and cook until just cooked (you can have the veg raw if you prefer)

Add miso to taste (about 1 tablespoon per serving)

Add the coriander and cook for just a minute

Now, bring it all together. Add a serving of noodles to a bowl, next laddle in the veg and miso broth.

Lastly top with the fresh and raw ginger and a little chili (some chives, spring onions or more fresh coriander too)

That’s it! Delicious!

* for added protein add chicken, cashews, or haloumi/tofu

Enjoy!

Julie-Anne Mullan

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Coconut Almond  Cookie Bites

Delicious, Raw, Gluten free, Egg free, Healthy and Nutritious treats!

A brilliant present for friends and family.

And it is really easy.

Ingredients:

1 Cup/100g   Desiccated Coconut (unsweetened)

1 Cup/100g   Ground Almonds (Almond meal)

1/4 Cup/50g   Coconut Oil (Organic Virgin would be good)

2 Tbsps   Maple Syrup

1 Tsp  Vanilla Bean Paste

Method:

Use a big mixing bowl

Add the Desiccated Coconut and Ground Almonds

In a small pot gently melt the Coconut Oil

Add the Maple Syrup and Vanilla Bean Paste to the melted coconut oil

Shake the pot or whisk until the wet ingredients and blended together

Add the wet ingredients to the dry and mix together until all the liquid is absorbed (make sure that all the dry ingredients have been coated)

It should all stick together when pressed (and not be too wet)

To create each cookie bite:

Using a 1/2 Tablespoon measure (or any small container like an ice cube tray) press the mixture into the spoon and then push out onto a tray lined with parchment paper or a plate

You should have enough for 30 small portions

Put the tray/plate into the fridge or freezer to allow the cookie bites to set

After just 10 minutes or so, your Coconut Almond Healthy Cookie Bites are ready to eat!

Chocolate topping:

These cookie bites are even more delicious topped with chocolate!

Simply melt your chocolate of choice over a bain marie and take the bowl of the heat when all the chocolate is melted. Allow to cool slightly

Using a deep spoon, dip your cookie bite into the spoonful of chocolate and set back on the tray/plate to set.

That’s it!

Keep your Coconut Almond  Cookie Bites in a sealed container in the fridge or even in the freezer.

They are absolute delicious and taste very similar to bounty bars!

Namaste And Enjoy!

Jennifer Walsh-Rupakheti

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