Making use of the leftover pulp from juicing to make some snack

I am always concern about the environment, and lately I am looking into zero-waste cooking. Actually you just need to be creative and always have that idea in your mind, try to really think again before throwing anything away. You might surprise yourself how much you can make use of from the food waste that you created.

Today, I am making some snack bars from the leftover pulp that I’ve got from juicing with tomato, carrot, red bell pepper, celery and some ginger. It’s always a shame to throw away the pulp, there are a lot of ideas for leftover pulp, but today I am sharing this idea of making snack bars with you. We already kind of give up the idea of having chips and other junk food at home, we rather have healthy snack, such as fruit, cherry tomatoes, celery, cucumber and carrot. This one could be one of the healthy snack on our list when we are hungry in the middle of the day or in the middle of the night.

So, I am using around a cup of leftover pulp, mix with half cup of pumpkin seeds, and half cup of mixed nuts. You can also add some raisins, but I don’t really like raisins so I don’t add them. Then, we add one tablespoon of olive oil or coconut oil, and three tablespoons of honey or syrup. I preheated the oven to 200 degree Celsius, and we just have to mix all the ingredients and press the mixture into a baking tray.  A little tip is to use the back of a spoon to help and flatten the snack bar mixture to around 1cm thick.  Then you can add sesame seeds on top as a final touch. Bake the snack bars for around 20 minutes, let it cool down after baking, and then cut them into small pieces. You can store them into vacuum jar or even freeze them.

It’s such a great idea, to make use of food waste and stay with healthy diet. You can also give this to your dogs if all the ingredients are dog safe, you just need to check it out and make sure they are good to eat them.

 

Sunday healthy dinner – scallop with green salad, asparagus and quinoa

I have this outstanding dish from last Sunday that I better get the writing done, as I’ve already got the new Sunday dinner dish that I need to write soon!

Last Sunday, I cooked this healthy dish with salad and quinoa based with a touch of scallop as high light. I went out for dinner on Friday with two friends that are both health conscious, we did talk about healthy diet during dinner, so I was thinking to have something healthy for Sunday dinner. Was thinking to cook something vegetarian or even vegan, but ended up with a seafood dish. 

You might not be able to see, but actually I’ve added other greens into the dish. Besides the green salad, I put asparagus and avocado as well. To start with, I put the quinoa in the rice cooker, and let it do its work, so that I can work on other things. Before cooking the scallops, I would like to get the asparagus ready first. Cut the asparagus into thick slices, pan fry them with butter and season them with salt and pepper when they are done. Let’s get the dressing ready before cooking the scallop. Heat up the pan and place some butter in, let it melt and cook a bit, then add in plain flour and keep stirring, then add in some freshly sqeezed grapefruit juice and cook until it’s thicken up, then season with salt and pepper to taste.

For the scallop, season them with some salt and pepper, then fry them with a hot pan in butter. Watch out the time as you do not want to overcook them. Get the plate ready with green salad, asparagus and avocado as a base, then season them with some olive oil, balsamic vinegar, salt and pepper. Then add in some quinoa and place the scallops on top, final touch with the butter grapefruit dressing. 

It’s so refreshing and light!

Healthy Vegetarian Dinner – Creamy Tomatoes and Potatoes Soup with Mango and Bell Pepper Wrap

These days, I tried to cook more, cooking almost every night. I cooked something with meat last night, so I decided to go for vegetarian tonight.

I cooked that creamy tomatoes soup the other night, and tonight I’m trying to cook that soup by adding potatoes. Same recipe but only adding potatoes, just boil some potatoes in hot water for 20 minutes until they are soft. Peel the skin off and then smash them up into small pieces. Just add the potatoes when you add the tomatoes and follow the same procedure for the rest. The result is good and richer than tomato soup.

I also made the mango and bell pepper wrap with rice paper, very fresh and healthy with raw food diet. I prefer to have more variety and make it looks so colourful, I used fresh mango, bell pepper in three colours, red, yellow and green, carrot, cucumber, mint and some chopped coriander. Get everything ready and line up for wrapping, you need a bowl of water for the rice papers as we need to soak them in water for 10 seconds until it turns soft. Lay the rice paper on a flat surface, then put a bit of everything on it and wrap it nicely. Do not put too much filling, otherwise will be hard to wrap. 

You also need to prepare the dipping sauce, would be nice if you can get that done earlier and chill it in the fridge for at least 30 minutes. For the sauce, put fresh mango, water, pinch of salt, lemon juice, spring onion and tabasco into the food processor and blend them together, taste and adjust. The sauce tastes so different and fresh when it’s chill, it goes better with the wrap.

Serve the soup and wrap with some roasted baguette. 

Shakshuka – Spicy all day breakfast 

My husband was having a gig last night, djing at one of the event, and he was out until this morning. Usually, what he loves to eat after a night like this, will be something meaty, but I would like to have something vegetarian. I think maybe it’s good to cook something like a all-day breakfast for him. 

This dish is called Shakshuka, it’s a spicy dish with eggs poached in tomato sauce and pepper. I am not sure if I can handle something that spicy for breakfast, but I guess should be fine for night time “breakfast”. This is a very easy dish, you can quickly get it done in half an hour.

Heat up the pan with some butter and olive oil, add diced onio, minced garlic and sliced mushroom into the pan. Season them with a pinch of salt and black pepper, and fry them until they turn brown and dry out. Add diced red bell pepper, chopped green pepper / jalapenos, and minced red chilli pepper. Stir fry them, and then add ground paprika, ground ceyanne pepper, ground cumin and cumin seeds. Now add chopped tomatoes in the pan, add a touch of water or chicken broth, let it simmer a bit until the sauce is thicken up. Create 4 little holes in the pan, then drop the egg into each little hole. Lower the heat and cover the lid, poach the eggs for 5 to 6 minutes. Garnish with chopped spring onion and coriander. Serve the dish with some sliced baguette or toast. 

It’s quite spicy, spicer than I thought. Maybe it’s good to have it in the morning, it definitely can wake you up!

Healthy vegetarian Sunday dinner – potatoes and cucumber salad in yogurt dressing

Lately, we really prefer to eat less meat, and more vegetable and plant food. After watching A Plastic Ocean, What the Health, Cowspiracy, who else has the appetite for meat or even seafood? The world is really sick, everything seem polluted and everywhere is having problems. I am not saying that I am turning to a vegetarian now, but I think eating less meat is a good act. 

Let’s go for a very healthy Sunday dinner with a potatoes salad. My husband is a big fan of potatoes salad, because of where he is from, Germany! And I know he loves this salad, as always remind him of his mother, that’s how she used to do potatoes salad.

First of all, we have to cook the potatoes. There are few ways to do it. You can chopped them in cubes first, then boil them in water or steam them, until they are cooked. You can also boil or steam the entire pototes and roughly cut them into cubes after they are cooked. Make sure you season them with some salt, and then let them cool down or even chill them in the fridge. Depends on how would you like to eat your potatoes, if you would like them a bit warm, no need to chill them too much. 

To prepare the rest of the ingredients, get a big salad bowl ready, and place everything inside. Thinly sliced cucumber, thinly sliced onion, diced celery and two hard boiled eggs cut in cubes. Mix all ingredients well, together with the potatoes as well. For the dressing, mix Greek yogurt, mustard, salt, garlic powder, half lemon juice, fresh finely chopped dill or dry one, finely chopped spring onion and finely chopped parsley well, then pour the dressing into the the salad. Mix the dressing with the salad and serve it with garlic bread. 

Get the dinner ready quick enough to have a chill evening – garlic and honey shrimp with vegetables and mixed brown rice

I was feeling kind of tired from the week, working too hard on our own project! Would love to cook something quick enough for me to have the maximum time of the evening to chill! How about putting together a dish without even going for grocery shopping? That sounds great, right? My husband was surprise that I don’t need to go for grocery shopping and he was wondering what am I going to cook for the night? Or am I taking a break from cooking this Sunday?

What am I going to do for the night is, shrimp with broccoli and cucumber, served with mixed brown rice. For the shrimps, we’ve got some frozen shrimps in the freezer, which is good enough for this dish. Have the shrimps defrost and marinate them with honey, soy sauce, minced garlic, ginger and a touch of red chilli. Leave them in the fridge for at least 15 to 30 minutes, meanwhile you can work on other things.

Get the mixed brown rice ready, I am cooking with the long grain rice, which is more healthy. I’m using rice cooker, just put the rice with double amount of water in it and that’s it! You can also use a pot to cook, you just need to really watch it without burning it.

For the broccoli and cucumber, steam the broccoli until they are slightly soft. Then fry  the broccoli and cubed cucumber with some butter and olive oil, season them with a touch of salt and pepper. Set them aside for later use.

Now, let’s get the shrimps ready. Heat up the skillet pan with some butter and a touch of olive oil, place the shrimps in the pan but make sure you don’t put the sauce into the pan. We need to keep the pan kind of dry in order to brown the shrimps nicely. Make sure you brown them both side without over cooking them. Add chopped spring onion and remove them from the pan when they are done. Now, cook the remining of the sauce in the pan, add a touch of flour to thicken it if it is too watery.  

Serve the shrimps with the vegetables and mixed brown rice, and pour the honey and garlic sauce on top. Garnish the dish with some chopped parsley or coriander.

Fresh vegetarian dish for Summer – tri-colour vegetable pasta in pesto sauce

Tonight I really want to cook something light and vegetarian. Well, actually I have tried to eat less meat and would love to go for more vegetable dishes, not saying that I am turning into a vegetarian or even vegan, but I don’t mind to do that one day. No matter I am going to be a vegetarian or not, for sure I think I would love to cut down the amount of meat that I am going to consume. Maybe it’s good to have meat once or twice a week, the rest of the time is just vegetarian. Therefore, instead of Green Monday, I should do Meat Monday 😉

Today I decided to cook a pasta dish, and I am thinking to make again our own pesto. I did it in the past, but it is really good if we just stop buying those ready made from the bottle and just doing our own ones. More fresh and healthy for sure! Well, definitely taste much better!!! To make our own pesto, you need a lot of green herbs, you can come up with your own combination, as long as you love the taste. If you would like to follow my version, here you go! I was using basil, two kind of parsley, the continental one and the curly one, coriander and garlic, I love spicy, so I would like to add red chilies, and I also love to add some parmesan cheese.  You can omit the chili and cheese if you prefer not spicy, but I think the cheese touch is great. Then, add around 100ml olive oil and season with some salt and pepper, and some fresh squeezed lemon juice. That touch is more like a chimicurrri sauce, but I love the touch of acidity to keep it really fresh! Place everything in a food processor and blend everything together. Now you have your own pesto ready, you can store them in the fridge for a week if you could not finish it in one go.

For the pasta, this time I bought something organic, from this Italian brand Tarall’Oro. It is Torchietti, but you can also cook with fussili or penne. Cook the pasta with the cooking time according to the package, on the other hand, get the vegetable ready. Heat up the pan with olive oil, and then put the sliced garlic and chopped onion into the pan. Sauté them until they start to turn soft, then add the chopped zucchini and yellow pepper into the pan, fry them until they turn brown. Place the halved cherry tomatoes into the pan one minute before the dish is done, fry quickly with the tomatoes, season with salt and switch off the fire I also love to add more chili but this is totally optional. You can choose other vegetable, but I think it is very nice to have three bright colours in the dish, and these three ingredients go well together.

When the pasta is ready, drain the water with the strainer and mix them well into the vegetables. Then add few tablespoons of pesto sauce into the pasta and keep mixing until you feel it’s enough. You can serve the pasta with some extra shredded cheese, and a touch more pesto. Garnish it with some parsley or basil.

I think this is really yummy and fresh for Summer time!