December 3, 2011

Breakfast of Champions

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Sticky Black Rice & Max

Thanks to our Balinese ‘sister’ Janet de Neefe from Casa Luna Cooking School and her Honeymoon Guesthouse  for the recipe.

This highly nutritious,  famous pudding is mainly eaten in Indonesia as an afternoon snack. It’s great topped with fresh fruit, toasted coconut and, of course, a liberal amount of coconut milk.

Next time you’re in Bali, head up to Ubud and say hi to Bali Janet at www.casalunabali.com and if you can’t get there soon, be sure to buy a copy of her brand new book Bali The Food of my Island Home 

The perfect post yoga breakfast pick me up – just ask Max!

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1/2 cup black rice
2 tbsp. sticky white rice
1 vanilla bean, scraped
2 cinnamon sticks
200 g. brown or palm sugar
1 pandan leaf or essence
Toasted coconut
2-3 cups coconut milk
2 cinnamon sticks

  • Soak the black rice in water to cover for at least 8 hours
  • Add the white rice for the last 2 hours, leaving it in the same water
  • Transfer to a large saucepan and add extra water so that it covers the rice by 10cm or one thumb. ( a rice cooker is not suitable )
  • Boil the rice with the pandan leaf, vanilla or cinnamon stick until most of the water has evaporated and it is soft enough to eat. This should take at least one hour and you might ned to add water while it boils
  • Only when it is soft enough to eat, stir in the palm sugar. Simmer over low flame, until the sugar has dissolved and the mixture is thick and glossy.  Check the flavour
  • To Serve : spoon the pudding into bowls and top with coconut milk, fruit and toasted coconut


 

October 3, 2011

Fly Ly

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When I was growing up, bean sprouts were the only Asian ingredient you could get and you could tell a good fried rice by the peas! Since moving to Byron Bay, it’s the flavours of Melbourne’s Chinatown and Victoria Street that I miss the most as the local offerings just don’t stand up. Sometimes you have to make it yourself.

 This is comfort food – which can be healthy in its own right if it makes you feel good and you only have it occasionally. I bought all the ingredients at a local Asian retailer so I can’t vouch for the gluten-freeness of the Lup Cheong (Chinese sausage) so just leave it out if you’re suspicious. Use fresh prawns and add a scrambled egg if you prefer. Just don’t use bacon as a substitute for the roast pork as it’s full of gluten.

1 tablespoon coconut oil
2 red chilies
1 teaspoon Chinese five spice
4 lup cheong sausage, finely sliced on the diagonal, ends discarded
1 x 3 inch piece of Char Siew (Chinese roast pork), finely sliced
½ cup fresh or dried shrimp, soaked in hot water for 15 minutes and drained
1 cup peas
2 cups cooked long grain white rice (best when cooked the day before)
1 cup bean shoots
¼ cup spring onions, finely sliced
1 tablespoon tamari
Dash of Shao Xing (Chinese rice wine) or dry sherry

  • Heat half of the coconut oil in a wok over a high heat
  • Add five spice, chillies, lup cheong, pork, shrimp and sear for about 3 minutes. Remove from wok and set aside
  • Add peas to wok and cook through. Set aside
  • Heat remaining coconut oil and add cooked rice, searing well over a high heat
  • Turn heat down a little and all the remaining ingredients back to the wok. Toss well to heat through and serve immediately
 

August 14, 2011

Mahatma Breakfast

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Toasted rolled rice and coconut porridge

This deliciously warming Ayurvedic gluten-free breakfast idea came from our good friends at Mondo Organics in Brisbane.

I’ve tweaked it a little to suit what was in my pantry today. The perfect brekky after Sunday morning yoga and a great way to start your surfing day.

Rolled rice is available at most good food stores and organic outlets. Best to use fresh turmeric for its antioxidant properties and up to you whether you want yoghurt too. I prefer mine with a squeeze of lime.


Om Shanti.

2 cups rolled rice
½ cup shredded or flaked coconut
½ tablespoon coconut oil
2/3 cup dates, finely chopped
1 knob turmeric, peeled and finely grated (about 2 teaspoons)
½ tsp ground cardamom
½ tsp ground cinnamon
½ tsp ground ginger
Dash rosewater

To serve
2 teaspoons raw honey
1/2 green apple, grated or a squeeze of lime
¼ cup biodynamic yoghurt
1 tablespoon roasted pepitas or sunflower seeds

  • Place the oil in a large frying pan and add the rice and coconut
  • Roast in a non-stick frying pan on a medium heat until starting to change colour
  • Add 4 cups of water, dates and spice
  • Cook until thick porridge starts to form – about 5 minutes
  • Remove from heat and stir in honey
  • Serve with grated green apple, yoghurt, roasted seeds and/or a squeeze of lime

Serves 2

 

May 12, 2011

Laughing buddha lunch

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Aduki bean with black jasmine rice, red slaw and crunchy pepitas
This colourful, crunchy combo will help to dry out any ‘damp’ conditions such as excess mucous, phlegm and digestive stuff! The cabbage helps to cleanse the liver and the black rice will support the kidney Qi. Great for acute coughs and head colds. The turmeric and ginger will enhance peripheral circulation and the gentle kick from the cayenne pepper is sure to wake up your metabolism.

Serve this warm or cold, depending on your climate


1 cup black jasmine rice, soaked overnight
2 cups water
½ cup aduki beans, soaked overnight
1 teaspoon dry hijiki or wakame seaweed
1 cup red cabbage, shredded
1 tablespoon ginger, grated
1 teaspoon fresh turmeric, finely grated
1 tablespoon fresh mint, roughly chopped

2 tablespoons pepitas/pumpkin seeds, toasted

Dressing
1 teaspoon sesame oil
Good pinch cayenne pepper
2 tablespoons apple cider vinegar
¼ cup macadamia or extra virgin olive oil
Freshly ground black pepper

  • Cook jasmine rice in 2 cups water until all liquid absorbed. Remove from heat, cover with a tea towel and a lid and allow remaining steam to absorb moisture (do this for all steamed rice – you’ll be delighted with the result). Set aside and keep warm if desired
  • Cook aduki beans with seaweed in plenty of boiling water (the seaweed helps to neutralize toxins from the dried bean – do this for all legumes). Cook for about 20-25 minutes until the beans are just done or al dente. Drain, dry, set aside and keep warm if desired
  • In a large bowl place cabbage, ginger, turmeric, mint, cooked rice and aduki beans
  • Whisk dressing ingredients together and add to cabbage, rice and bean mix. Toss well. Garnish with toasted pepitas and season with lots of black pepper


 

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