Wet Market

 Posted by at 5:17 pm
Aug 312011
 
Graham St Wet Market
I went to my favorite wet market yesterday to buy  produce.  It sells all kinds of foods – dried, preserved, fresh  – and not just vegetables. I have often seen chefs in their whites selecting ingredients here. It’s in a very vibrant area of Hong Kong and encompasses three streets on a hill. As well as the makeshift market stalls, small shops, many of which have passed through generations of families line the sides of the street, some of them still with old style fittings, and up the hill is the little place where I get the ingredients for Thai cooking. Sadly many of the shops have closed down as this market (and the crumbly low rise tenement buildings in the surrounding area) are going to be redeveloped in the name of urban renewal. Until then I’ll continue enjoying the hustle and bustle during my grocery shopping trips.

Ria xx

Leftovers

 Posted by at 2:38 pm
Aug 292011
 
Picture of trio of chilled soups
What with all the deciding and then changing of mind again on blog colour schemes someone neglected to do the grocery shopping.  

The fridge was almost bare. Most appetizing was a small jar of leftover chilled tomato basil soup but not nearly enough for a meal. Further investigation revealed a dish of leftover spicy carrot salad and a bowl of chopped up cucumbers both of which were starting to show their age and in more abundant times may have been destined for the bin. So I did what I often do with leftovers, although I’d never tried  it with raw leftovers before now -  and blended them into soups. Followed with a smoothee containing some limp lettuce and frozen berries it turned out to be a most delicious and frugal lunch.

 
Ria xx

 

 

Dressed for Lunch

 Posted by at 3:26 pm
Aug 232011
 

Lunch in the fast (ferry) lane
I forgot my packed lunch today so I made a detour to Dressed for a “salad with style”. On the menu they have chef designed salads and wraps but I needed a nutritarian designed salad so selected my own. Most of the many dressings available contain oil so I always ask for the squeezed lemon juice on the side. You can eat in – it’s a popular place and is busy at lunch so you may need to wait or share a table-  or get it to go, which I did and enjoyed en-route to my next destination.

Dressed - Salads with Style - at the IFC mall, Hong Kong

Friday Fun

 Posted by at 2:35 pm
Aug 192011
 

err...remind me again why I'm a nutritarian!

This photo makes me giggle every time I look at it.
Perhaps I have a strange sense of humor.


Carry on.

V. Sick

 Posted by at 4:26 pm
Aug 102011
 

Outside my front door today
Of the rain?
no, not me 
love the rainy season
and
tropical downpours
when everything is lush 
and
green
nope
sick with stuffy nose and aches and pains
so I made me some Chickpea & Zoodle* Soup 
a.k.a a hug in a mug
and even though I couldn’t taste it I’m sure it was good 
like a hug in a mug should..
…be
see…
…. I’m a poet
and I didn’t  even know it..

Chickpea & Zoodle Soup

Required Ingredients
Cooked chickpeas I used 1 can no salt added
Zucchini, zoodled, but not long zoodles, short zoodles.
Vegetable broth, I used a good pinch of vegezest and 500mml boiling water (because my mug is that big).
Frozen spinach or other leafy veg or vegetable scraps as much as you like.
Nuts, I used a handful of cashews, unsalted of course about an ounce.
Aromatics any kind/qty (doesn’t really matter when you can’t taste it) I used some dried herbs.
Lemon (or lime), the juice only, I used a half a lemon.
Vague Directions
Zoodle or julienne the zucchini with your spiralizer or julienne cutter or even with a knife.  Save the the core for the soup base. Bung  3/4  of the can of chickpeas plus the  spinach and any extra veggies (I used the zucchini core and yellow bell pepper and onion) into the pan with the vegetable stock. This will be the soup base, add in aromatics e.g  garlic, herbs, spices and simmer so the flavors can mingle. Pour into blenda and add the nuts. Blend. Return to the pan and add the rest of the chickpeas and extra green leafy veg because you need all the nutrients you can get and simmer a bit longer. Add the zoodles and simmer until softened, it doesn’t take long. Squeeze over the lemon juice, pour into a ginormous mug and drink.
* shamelessly “borrowed” name for zucchini noodles from another member of Dr Fuhrman’s member center
Can you tell I’ve got a fever…

Big hug in a mug
….cabin fever…
Normal posting shall resume soon
I hope
love Ria xx

Moving forward

 Posted by at 12:26 pm
Aug 062011
 

Step by Step
Sometimes it helps to
remember,  review,  reflect
& ReFocus
“It is not enough to take steps which may some day lead to a goal: each step must be itself a goal and a step likewise” Goethe – novelist, dramatist, philosopher, scientist, poet.

b.nIce

 Posted by at 11:32 am
Aug 042011
 

Banana , berry , baby spinach , walnut frozen delight sprinkled with cocoa
 

 

Woke up with a wickedly sore throat today. On such occasions, rare as they are, the only thing to do is consume a pint of Ben & J  b.nIce to yourself at breakfast, lunch and dinner.

How to b.nIce to yourself

Put frozen fruit and frozen greens, any kind as long as it includes a frozen over ripe banana(the b in b.nIce stands for banana which is required for texture and sweetness) into Blenda with your choice of flavors and blitz and bash(with the tamper if necessary,this may only work in a high speed blender.)
Stir, sprinkle, top with more flavors if desired.
A frozen smooth velvety 100% nutritarian delight in an instant.
Endless flavor combinations, limited only by your imagination and whether or not you have a frozen banana. 
Oooh what shall I choose for lunch? …mmm….. well banana for certain.
Ria xx
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