Monday, November 15, 2010

Miso/ Veg Noodle Soup

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.

Sunday, November 7, 2010

Banana IceCream

Banana Ice Cream - my recipe~ healthy and wonderful. Put some bananas in blender with some coconut creme , vanilla, your sweetener ( I use pear concentrate by Pureharvest and Stevia), small amount of tofu-beancurd optional, some peaches in mango juice- optional, 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 . its very yummy.

 P.S. for info on ingredients please click  here