Thermomix Mung Bean Soup

Ingredients:

1. 200gm mung beans (soaked overnight)
2. 4 screwpine leaves (pandan leaves)
3. 2liter water
4. Sago

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1. Soak the beans overnight. Wash them thoroughly before cooking.

2. Place beans and sago into TMX jug.

3. Add 2 liter of water.

4. Place the simmering basket inside jug with the tied up pandan leaves.

5. Place cover.

6. Set 20minutes/Varoma/Reverse/Spoon.

7. Once it is done, remove the simmering basket and pour the drink into serving bowls and serve hot. (If you like it sweet, you may add brown sugar or honey).

Bon appétit!

Yoghurt with Bananas

Ingredients:

1. 3 tablespoons of organic/natural Greek yoghurt
2. 1 medium sized banana (cut into chunks)

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1. Mix together and enjoy!

Gluten-Free Apple Crumble

Ingredients:

1. 6 Red Delicious apples (skin removed, cored and sliced into thin wedges)
2. 1 1/2 cups of gluten-free flour (I used brown rice flour)
3. 1 cup of finely chopped cashew nuts
4. 6 tablespoons of butter (softened at room temperature)

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1. Place the apple wedges at the bottom of mini single aluminum muffin tins.

2. Then sprinkle the finely chopped cashew nuts on top of the apple wedges.

3. Preheat the oven to 180C.

4. In a mixing bowl, combine the flour and butter. Mix them until they resemble fine bread crumbs.

5. Spread the crumble all over the apple and cashews.

6. Bake for approximately 20 minutes or until the top is golden brown.

7. Serve warm. (You can freeze the extras and reheat them in the oven just before you eat.)

Bon appétit!

Christmas 2014 (Part Two): Classic Vanilla Pudding

Ingredients:

1. 2 cups of milk
2. 1/4 cup of sugar
3. 3 tablespoons of cornstarch
4. A dash of sea-salt
5. 1 teaspoon of vanilla extract
6. 1 tablespoon of butter

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1. Combine the sugar, cornstarch and salt in a separate bowl.

2. Heat the milk in a medium sized saucepan or pot over medium heat.

3. Do not allow it to boil!

4. Once you see bubbles form at the edges, turn the fire to small and slowly add the combined ingredients in the bowl (in point 1) while stirring continuously.

5. Continue to stir until mixture thickens.

6. Turn off the heat.

7. Add the vanilla and butter and stir until well blended.

8. Pour into small cups or serving dishes.

9. Place in the fridge to chill before serving.

Bon appétit!

Chinese Red Bean Soup

Ingredients:

1. 250gm of red bean soup (I poured boiling water over the beans and soaked it for about 1/2 hour)
    * Some people soak them overnight. Some put the soaked beans into the fridge.
2. 1/2 cup of sago
3. 1/2 cup of soft brown sugar
4. (*Optional) Pandan leaves - screwpine leaves
5. Approximately 6 liters of water

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1. Pour the 6 liters of water into a large pot. As usual, I used my multi-purpose rice cooker to boil this dessert.

2. Add the red beans and boil the beans for an hour.

3. Add the sago and soft brown sugar and boil on high heat for 1/2 hour.

4. You can add the pandan leaves at this stage. Switch to medium low for another 20 minutes.

5. You can either serve it hot or cold.

Bon appétit!

Chinese Green Mung Bean Soup

The Chinese believe that everybody's body is a combination of the 'yin' (cold) and the 'yang' (hot). The Chinese have a habit of drinking a bowl of cold sweet mung bean soup everyday. It is a 'cold' (yin energy) dessert which can cool down your system during the hot weather.

Beans are naturally rich in protein, fiber, good carbohydrates, calcium, phosphorus, iron and vitamins.

According to traditional Chinese medicine, these tiny green beans, when made into soup or congee is able to expel toxins from our body! As the mung beans are the 'yin' (cold), they help greatly in dispelling internal heat, promote urination and relieve hot weather ailments and rashes!

I am a 'yang' person. I get heaty very easily. Just 2 minutes under the scorching sun, and I will feel as though I am a dragon, breathing fire out from my mouth. I will get ulcers. And I will feel as though a great, big ball of fire is inside me, burning me from inside out. Even my eyeballs feel as though they are on fire!

Before the anaphylaxis attack, I could eat all sorts of food. Ginger included. A dish cooked with ginger would induce a sore throat the very night!

Thus, I would go for all sorts of 'cooling' food to cool my body down.

This is one of the dishes that helps me 'cool down'.

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Ingredients:

1. 250gm of dried mung beans
2. 1 cup of sago
3. Approximately 6 litres of water
4. 1 1/2 cup of soft brown sugar

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1. Soak the mung beans in hot boiling water for about 1/2 hour. Alternately, you could soak it overnight in the fridge.

2. Rinse the mung beans.

3. Pour the 6 litres of water into a large pot. You could use a pressure cooker, or slow cooker. I used my multi-purpose electronic rice pot which has the soup function.

4. Add the mung beans and sago into the pot.

5. Boil on high heat for 1/2 hour and medium low for the next 1/2 hour.

6. Stir it and add the soft brown sugar.

7. You can continue to boil it until the beans have softened and broken up.

8. You can either serve it hot or allow it to cool to room temperature. You can even chill it in the fridge and have a cold dessert!

Bon appétit!

Note: Many people add screwpine leaf or pandan leaf to this dessert. They tie the leaves into a bundle and throw it in and boil it together with the dessert. This plant is known as the 'vanilla of the east'. It will give this dessert a very aromatic smell. That being said, I do not know whether it has salicylates or not. Be careful if you wish to experiment with it.

Salicylate-Free Barley-li-cious Popsicle!

Ingredients:

1. 3 cups of barley groats
2. 1 cup of sugar
3. 4 cups of water
4. Popsicle containers
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1. Wash the barley groats.

2. Fill a large pot with 4 cups of water and add the barley groats into it.

3. Boil for about an hour.

4. Once the barley water has turned murky, the drink is ready.

5. Scoop up the groats.

6. Add sugar to the drink.

7. Allow the drink to cool.

8. Once it is no longer hot, scoop into popsicle containers and keep in freezer until frozen.

Bon appétit!