Raw Zucchini Spaghetti with Marinara Sauce

Raw Zucchini Spaghetti with Marinara Sauce

 

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Author: Mizpah Matus

Serves: 4

source from:http://rawfoodsolution.com/raw-zucchini-spaghetti-with-marinara-sauce/

Ingredients

• 4 medium zucchini
• 1 1⁄2 cups grape tomatoes
• 4 large dates
• 1 tablespoon fresh oregano
• 2 tablespoons fresh basil
• 1 tablespoon lemon juice
• 3 tablespoons extra virgin olive oil
• 1 tablespoon hemp seed oil
• 1 teaspoon Himalayan salt

Instructions

1. Prepare the zucchini into spaghetti strands with a spiralizer. Alternatively you may slice the zucchini into long thin strands with a knife or vegetable peeler but this is more time consuming.
2. Sprinkle zucchini with salt and let stand for at least 30 minutes.
3. Prepare sauce by blending all remaining ingredients. Taste and adjust seasonings if necessary.
4. Squeeze and drain excess fluids from zucchini.
5. Place individual portions of zucchini noodles on serving plates.
6. Top with sauce and sprinkle with chopped fresh parsley or basil.

Notes

For extra flavor and texture you can add a couple of tablespoons of chopped olives or sundried tomatoes to the sauce after blending. 
You may also substitute fresh rosemary in place of oregano.

Cilantro Chimichurri Sauce

Cilantro Chimichurri Sauce

 

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Source:http://rawfoodsolution.com/cilantro-chimichurri-sauce/

Author: Manuel Villacorta

Serves: 12

Ingredients

• 1 bunch cilantro, roughly chopped
• 2 cloves garlic
• 2 teaspoons dried oregano
• 2 tablespoons white wine vinegar
• ½ cup sacha inchi oil (or olive oil)
• ½ teaspoon salt

Instructions

1. Put all the ingredients in the bowl of a food processor and process until smooth and homogeneous.

Notes

Reprinted with permission from "Whole Body Reboot: The Peruvian Superfood Diet to Detoxify, Energize and Supercharge Fat Loss" by Manuel Villacorta.

Nutrition Information

Serving size: 1 tablespoon Calories: 89.5 Fat: 9.5 Carbohydrates: 0.5 Sodium: 98 Fiber: 0.5 Protein: 0

Raw Pad Thai Noodles

Pad Thai Noodles

 

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Author: Mizpah Matus

Serves: 3

Ingredients

• Noodles:
• 1 packet kelp noodles
• 1 tablespoon lemon juice
• 1⁄2 cup red or yellow pepper, julienned (a combination is nice)
• 2 green onions, sliced
• 1 cup red or green cabbage, shredded
• 1⁄2 cup mung bean sprouts
• 1⁄4 cup cilantro, chopped
• 2 tablespoons chopped nuts (your favorite)
  
• “Peanut” Sauce:
• 1⁄4 cup raw almond butter (or 1⁄2 cup raw almonds) 2 tablespoons coconut sugar
• 2 tablespoons lime juice
• 1 tablespoon coconut oil
• 1 tablespoon tamari
• 1 tablespoon ginger, diced small
• 1 teaspoon coconut vinegar
• 1⁄2 -1 teaspoon hot sauce or fresh chili
• 1⁄4 cup water

Instructions

1. Soak noodles in fresh water with lemon juice for at least thirty minutes, then drain and add to a bowl. (This helps to soften the noodles and improve their texture.)
2. Blend sauce ingredients until smooth then taste and adjust seasonings and add to kelp noodles.
3. Add peppers, cabbage and green onions and toss well to combine.
4. Divide the mixture between individual serving dishes and top with mung bean sprouts, cilantro and chopped nuts.

Source from : http://rawfoodsolution.com/pad-thai-noodles/

Tuna Potato Croquette

My husband all time favourite Tuna potato croquette

1/100s, f/4.0,   ISO 1600 , Natural light

Recipe: 

Ingredients:

• 2-3 large potatoes, peeled skin , cooked and mashed
• 1 large can tuna in oil or spring water
• 1 large onion, chopped
• pepper and salt to taste
• 2-3 Bird eye chilles, chopped (Optional)
• plain flour, 
• 2 beaten eggs
• japanese breadcrumb or panko

Method:

1. In saucepan, heat some oil and sautee chopped red onion till golden brown.
2. Mash the cooked potatoes in a clean mixing bowl.
3. Discard the juice and keep the tuna. Lightly flake it.
4. Add the tuna, sauteed onion, salt and pepper into the mashed potatoes. Mix to well combine. Mix in chopped chillies.Adjust your level of spiciness.
5. Once mix well, roll into ball.Keep in the fridge for an hour.
6. Place plain flour, beaten egg and breadcrumb into 3 separated bowl.
7. Coat the tuna balls into first:plain flour, Second: coat with beaten egg, then lastly: coat with breadcrumb.
8. Deep fry in a saucepan filled with half of rice bran oil, until golden brown. 
9. Serve with your favourite sauce such as sweet chillies or japanese mayonnaise. 

1/125s,  f/4.0,   ISO 1600     White light

Hope you enjoy!

Love, 

Carbs & me

Croissant- diary of photgraphy

Little Diary of Croissant photography

Season: Autumn

Time of the day: 4pm

Some of my un-edited and not able to make into my desirable croissant photos.

I would love to keep it into my small diary.

1/250s, f 5.0, ISO1000

1/125s,   f 5.0,  ISO 1000

1/40s,    f 8.0,  ISO 1000

1/160s,   f 5.0,    ISO 1000

1/400s,  f 3.5   , ISO  640

Love,

Carbs and me

My kind of dessert

 Power Flower, by Christophe Michalak

                               

How can you resist in wanting to know what is inside and how it tastes like?

I am more like needing to peel off every petal of this dessert.

They said Roses are definitely red, and what colour of my heart blooms after indulging this?

My assumptions of the desserts:

1)Bottom base = Profiteroles or choux pastry

2)Some mousse piped into roses petals

3)Final coats: Red cocoa butter spray, 

exquisite

4)Droplets of neutral glaze to finish the final touch

Let me try this please~

Love,
Carbs & Me   

How to deal when craving for unhealthy snacks?

Ever wonder if nutritionists get the same hankerings for chocolate, pizza, and French fries that the rest of us suffer from? They do! But somehow, when a bag of chips is calling their name, they resist the temptation to 
inhale the entire bag. Here's how.

Distract, Distract, Distract

"I tell people to keep a list of things you can do besides eat. Clean the cupboards, read a book, go for a walk, etc. This way, when the urge for something junky hits, you have a host of activities you can do instead." —Joy Bauer, M.S., R.D., the nutrition and health expert for NBC's TODAY Show and Founder of NourishSnacks

Don't Eat Around Your Craving

"Have you ever had one of those nights where you’re really craving some chips? So you have a pickle…then a handful of pretzels…then a bite of leftovers…then a few rice cakes…and finally you go for the chips and finish the bag? Instead of eating around a craving, acknowledge the craving from the beginning, and grab yourself a small portion—enough to satisfy your craving without overdoing it—of the best version possible of whatever that is. Then move on." —Keri Glassman, R.D., Women's Health contributor.

But Find Ways to Balance it Out

"If I want a slice of pizza, mashed potatoes or French fries—my usually craving foods—I go for it. I simply make sure not to have them all in one day and definitely make room for them. For example, if I want French fries at lunch, I might order scrambled egg whites and broccoli to go alongside the fries instead of also having a burger." —Keri Gans, R.D., author ofThe Small Change Diet.

Eat High-Quality Dark Chocolate

"I keep 70 percent dark chocolate in the house. One study found that having just having a small portion—1.4 ounces daily—of dark chocolate helped to lower stress hormone levels in participants. That’s my go-to craving food." —Kristin Kirkpatrick, M.S., R.D., a wellness manager at the Cleveland Clinic Wellness Institute

Count to 3

"Take three bites of your favorite cake. Eat three of your favorite chocolate almonds. But most importantly, count to three seconds with every bite, and savor the moment." —Michelle Davenport, Ph.D., R.D., a Silicon Valley nutritionist

Satisfy the Craving in a Healthier Way

"I love to eat frozen grapes to satisfy my sweet tooth. Sometimes I eat a chocolate caramel wedge that is only 35 calories, too."  —Mitzi Dulan, R.D., author of The Pinterest Diet

Make Your Own Dessert"If you're making your own dessert, you'll be much less inclined to overindulge or to add copious amounts of sugar and butter to the recipe." —Michelle Davenport, Ph.D., R.D., a Silicon Valley nutritionist