this soup is very easy and quick to make. You can use any vegies you like I use chinese style vegies = mushrooms- spring onions- snowpeas- broccoli- grated carrot- bok choy- spinach- grated zucchini , thin rice noodles ( I use Rice Vermicelli Rice Stick, tofu- bean curd from Asian Grocer, Miso sachet ( Spiral Instant White Miso Soup) or you can use any miso paste, Tamari -wheat and sugar free soya sauce -, herb salt or veggie salt or celtic sea salt/himalayan salt ( I use Herbamare, good for seasoning has no yeast sugar or wheat)
So what you do is chop tofu into cubes, slice and chop vegies . You can either stir fry the vegies first or put them straight into water in saucepan , add your noodles add your seasonings and at the end add miso sachets and tofu. Cook until vegies are just cooked but not overcooked. Use 1 square of noodles and the amount of water to cover the vegies and noodles. If you want alot of soup use more quantity of ingredients or make a small amount for one, it's up to you.
Monday, November 15, 2010
Sunday, November 7, 2010
Banana IceCream
Banana
Ice Cream - my recipe~ healthy and wonderful.
Put some
bananas in blender with some coconut creme, a little vanilla, your sweetener ( I
use apple or pear concentrate by Melrose and Stevia powder), small amount of
tofu-beancurd is optional, some peaches in mango juice- optional, cinnamon,
blend and pour into either small dessert bowls to freeze or icypole plastic
molds, yum and ...healthy. We have put some blueberries into the bowl also and
poured the mix over them and froze them, you can add any fruit you like or just
have it as icecream. You also can use it unfrozen to go with any other dessert
or fruit as a banana cream. Its very yummy.
P.S. for info on ingredients please click here
Subscribe to:
Posts (Atom)