I enjoy writing recipes from the cook’s point of view & get nitty-gritty with the detail. I’m known for being an all-or-nothing type of gal & like to leave no stone unturned, so there are loads of footnotes to these recipes in the hope of helping you as much as possible without actually being there with you in the kitchen! Do have a go at these recipes & let me know how you got on! Happy cooking!
Cancer busting carrot, turmeric and ginger soup recipe
First of all, let me share with you a little bit of my story. I was diagnosed with breast cancer in 2016, and after going through chemotherapy and radiotherapy treatment I am now in remission. It will be an understatement to say that the experience of having cancer was horrific/ traumatic/ and every other words in that group of synonyms. Obviously, I never want to go back to that again; in all honesty I’m s***-scared of recurrence. So I actively look out for myself, and aim to never have it again. I care for my body by nourishing it and exercising it so that it is in good condition to keep the disease at bay. – This carrot soup is part of my anti-cancer regime. It has multiple key ingredients that has especially powerful medicinal properties that are beneficial to ward off or fight cancer.
Tofu and soya mince vegan/ vegetarian meatballs
This protein-rich vegetarian recipe truly makes a satisfying eat. – There are two major secret tricks to make this good: One is to up the umami by incorporating shiitake mushrooms, which is famous for having oodles of umami. As you’ll see in the recipe, I use them still frozen. When you freeze mushrooms, the guanylic acid (a chemical compound that is the source of umami) becomes 1.9 time more. When this is combined with hijiki seaweed, onion and ginger, it creates what’s called an ‘umami synergy’, whereby it amplifies the umami, elevating the dish from lacklustre to mouth-wateringly hard to resist.
Traditional rye flour starter
This is a recipe for a 100% hydration starter using rye flour. It is very simple (just mix and wait for 7 days) yet creates a robust and resilient starter.
The ultimate crème caramel
In this special recipe, I did not use any egg-whites, as per normal Crème Caramel recipes. It relies on just egg-yolks to set the liquids. This is what makes this that extra rich & thick in flavour, yet delicate, as well as the softest you’ll ever ever taste. Despite no egg-whites, it keeps its shape very well, so long as you refrigerate it for a good 4 hours.
Macrobiotic homemade Umeshō and tea
Umesho is a paste made from plum pickle (= UME-boshi), soya sauce (= SHO-yu), and ginger. It is super-salty and has a strong taste, so, in macrobiotic terms, it is an extremely contracting yang food, compared to expanding and yin foods such as sugar and alcohol. – By far the most popular way of consuming umesho is by taking a spoonful of this and mixing it in to a warm Japanese tea called ‘ Sannenbancha’.
Japanese brown rice
This is my go-to recipe for brown rice. It’s probably going to look like no-frills (it’s just rice after all!) but it is perhaps THE apt one to be featured as my first recipe. Because being Japanese, rice is my staple food. It forms the foundation of my meals. It’s so often that I eat it that it makes sense for me to try & make my rice meals healthful by opting for wholegrain brown.
The best recipe for maple (or honey) teriyaki sauce that I know!
Concoct the perfect teriyaki sauce separately by reducing it down to 2/3 or until to the perfect viscosity is achieved, and only then ‘coat’ the fried fish/meat with it by very briefly frying it all together. You’d notice the difference, it’s perfectly viscous sauce taste clean yet intensified, and will definitely have a gorgeously enticing sheen, like it ought to.