Call us now
9699 5333
Konjac Noodles Salad

Konjac Noodles Salad

KONJAC NOODLES

Konjac noodles (sometimes called Shirataki noodles) are translucent, thin, long, white, gelatinous noodles made from the root of the Kojac plant that grows in Japan and China, and are common in Asian Cuisine. The noodle contains lots of soluble fibre, called glucomannan and water. In fact, they are about 97% water and 3% soluble fiber (glucomannan). Glucomannan can absorb up to fifty times its weight in water.

Can help you to lose weight…

Because they are extremely low in carbohydrates, calories and fat, it is the perfect option for people who want to lose weight and aid their new year’s resolution. They are very easy to prepare and gluten free.

Konjac noodles are very filling, and their soluble fibre slows down the stomach emptying, so you stay full for a longer time on low calories. The noodles are generally tasteless and absorb the flavours of what they are cooked with.

However, they are “cooling” from a Chinese medicine point of view. Therefore, for people who have “cold stomach” or “weak spleen”  Konjac noodles can make their digestion weaker. For these people to eat Konjac noodles, simply add some minced ginger, which is warming and helps to improve the digestive function by neutralising the coldness.


Vegetarian Cottage Pie

Vegetarian Cottage Pie

This recipe full of nutrient-rich colorful ingredients such as red kidney beans, carrots, capsicums and peas will help you strengthen your spleen energy and maintain your body strong and healthy.


Stir Fried Green Beans, Asparagus and Celery

Stir Fried Green Beans, Asparagus and Celery

Stir Fried Green Beans, Asparagus and CelerySpring is a time for growth, and lightness. In Chinese medicine, spring is a time for expanding energies (in contrast to the hibernating and storing of energy that occurs during winter). Stir Fried Green Beans, Asparagus and Celery involves lightly cooking foods at a higher temperature to preserve the freshness of the vegetables, and stir frying is ideal for this season.

Many of the spring vegetables are light, crisp and have a bitter flavour which is good for the liver in Chinese medicine. The Liver in Chinese medicine is responsible for ensuring smooth flow throughout the whole body; and is involved in motivation, which is why spring is a great time to start new habits.

The green beans, asparagus and celery in this recipe have their crisp freshness maintained with the quick stir frying method used. In Chinese medicine, foods have certain properties; asparagus is bitter, pungent and cool, which is helpful for the Liver. The pungent property has an aromatic action, which helps with the activating and expanding of energies. Celery is sweet, pungent and cool. The green beans are sweet and neutral, which is perfect for the Spleen which is the basis of digestion in Chinese medicine. The garlic and ginger are both pungent and warm, aiding in improving digestive function. (Maclean, Will and Lyttleton, Jane, 2003,Clinical handbook of internal medicine, Volume 2, pp 890-892)    


Berry Gojieous Juice

Berry Gojieous Juice

– by Julia Cho

Berry Gojieous Juice is full of powerful ingredients that unblock energy and restore your body’s ability to function at its best.

Goji berries are not only sweet and tasty, but have many nutritious and healing properties. They are suitable for both warming and cooling your system and are commonly used to nourish the liver and kidneys and moisten the lungs.

Acai is loaded with antioxidants and vitamins, healthy fats (including omega-3, omega-6, and omega-9) and fatty acids, dietary fibre, essential amino acids, minerals and electrolytes, plant sterols and b-vitamins. All of these nutrients promote healthy cell growth and stimulate your organs and energy.

Coconut Water is a rich source of fatty acids, healthy fats, and electrolytes to help hydrate your skin and other cells, and promote vigour and energy.

Spinach Toor Dhal – Autumn Recipe

Spinach Toor Dhal – Autumn Recipe

With coming of Autumn, people find themselves craving warm nurturing foods that are easy to prepare and boost their systems. This is one of my personal favourites, spinach toor dhal, or spinach lentil soup. It’s the perfect recipe for the season because it is delicious and contains many ingredients that support your system. It is suitable for both vegetarians and vegans.

There are many available lentils on the market, and if you are not familiar with the world of lentils they all seem to be the same. That said, each variety of lentil has its own unique taste, texture and flavour. Toor dhal (or split pigeon peas) is my favourite variety of lentil (although you can use other types in most recipes).  It has a rich flavour, smooth texture and minimal after taste. Toor dhal is a rich source of protein and is considered both a lentil and a vegetable. It is low in fat and cholesterol, a good source of  folic acid, fibre, and carbohydrates.  

Spinach is also an absolutely essential food.  It is rich in antioxidants and It is also a good source of dietary fibre. If you want to be creative with this preparation you can also add other vegetables to this mix, like zucchini, but this is optional.  Zucchini in rich in vitamin C, and contributes to overall respiratory health. These vegetables can be cooked separately and added at the end.

The tadka for this dhal is what is added to the dhal once it has been cooked. Tadka can essentially be translated as the seasoning for the lentils. This is made with sautéed chopped onions, garlic, and spices. This recipe uses turmeric, asafoetida, cumin powder and chilli powder.  Within the realm of kitchen medicine, turmeric is king. It is said to be anti-inflammatory and can be used both internally and topically. Asafoetida makes lentils easier to digest, and reduces flatulence. Cumin aids in digestion.  Onion, ginger, and garlic also aid in digestion. This trio of vegetables also improve health.  Mustard seeds are an aromatic spice rich in calcium, magnesium and phosphorous and they also boost your  system, and contribute to overall health.

The dhal can be cooked with a pressure cooker or, if soaked for six to eight hours it can be cooked on the stove.  I prefer the later method as pressure cookers are sometimes cumbersome to use, but make the cooking time faster.

Enjoy this healthy and delicious Spinach Toor Dhal