Archives for posts with tag: how-to

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Recipe adapted from Asian Tofu by Andrea Nguyen

Mesh strainers

Large and medium pots

Muslin cloth

1 cup organic soy beans

Water

1 tofu mold/box

1.5 tsp gypsum powder

Soak soy beans overnight by putting in bowl with water. Make sure there is 2 inches of water over the soy beans.

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Strain soy beans keeping reserved water. Add more water to reserved water until it reaches 8 cups.

Heat 5 cups of that soy bean water in large pot, while putting soaked soy beans and 2 cups water in a blender.

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Add blended soy beans to heated soy bean water, plus add 1/2 cup left over soy bean water to rinse blender and add. Mixture will start to foam and rise (10-15 minutes). Then strain with strainer and muslim cloth.

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Put soy milk on heat for 5 minutes and skim the skin formed on top. Mean while put 1.5 tsp gypsum powder and 1/2 cup water and let dissolve. Let soy milk simmer, while stirring with spatula.

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Turn off heat and add 1/3 of gypsum powder mixture to soy milk, stirring in a “Z” formation. Cover and let sit for 6 minutes. Then spoon and drizzle 1/3 more of the gypsum powder mixture while dipping spatula 1/2 inch in and making Z formations. Let sit for 3 more minutes covered. Then add last 1/3 of gypsum mixture and let sit for 2 more minutes. Stick 1/2 inch of spatula in and stir for 20 seconds. The soy milk should begin to curdle and edges should look watery with whey.

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*If it is still milky, let it sit for longer. If it still looks milky, heat it back up and let sit for longer. If it still is milky, add a tsp of gypsum powder and stir. Let sit for longer

Cover tofu mold with muslin cloth in sink. Using a ladle, ladle out water and whey and wet the muslin cloth. Then take out as much whey and water from pot without puncturing the soy curdles. Add soy curdles and left over whey/water to the tofu mold with muslin cloth.

Put mold on baking sheet. Cover with the edges of the muslin cloth, put cover on, and a weight.

* medium texture: 1 lb weight for 15 minutes

* firm texture: 3 lb weight for 15-20 minutes

Open cover and tofu should be slightly bouncy. Take out tofu with muslin cloth and bottom. Make bowl with cold water and stick muslin cloth with tofu in, while gently sliding tofu out of the muslin cloth. Let tofu sit in cold water until cool to touch. Scoop tofu out with spatula or plate. Eat within 8 hours or stick in air tight container filled with water for a week. Keep changing water every day.

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Kimchi is a ton of benefits! You can read my benefits of fermentation post to see how great kimchi is for your body. This kimchi recipe is not used with cabbage, however, I will be posting one with nappa cabbage, which is more common.

Ingredients:

1 Daikon radish

3 small cucumbers

1/4 cup ground chili flakes

1 tbsp salted shrimp (or another salty food, like anchovies)

1/4 cup rice vinegar

1 tbsp grated ginger

1 tbsp grated asian pear

1 tbsp garlic

1 chopped scallion

Slice cucumber and daikon into 2-3 inch slivers. Then add all ingredients together in large container. Keep in fridge for at least 24 hours before eating. Can keep for about a month.

 

*the picture is of the kimchi I made.

We all have that weakness food. That food in the grocery store that we know we shouldn’t buy, but we just have to put it in the cart, or hidden somewhere in the pantry so we are not tempted, but end up not having just one piece, but the whole entire box. Eating healthy IS hard and there are going to be times when one craves a cookie, chips, a burger, or fries. But how do we manage these cravings? How do we make sure that we only take a little, and not end up engorging ourselves in our unhealthy foods? It’s all about portion control and substitutions. I have many weaknesses, but my biggest is probably instant spicy ramen noodles. Although, I buy the ones without MSG, it is packed with sodium and probably has absolutely NO nutrients. So my post here is all about how to take those delicious cravings and unhealthy foods and make them “healthier” (or at least add more nutrients) and feel fuller on less.

Chocolate:

 

I would suggest buying dark chocolate and when you do eat it, throw in some nuts or dried fruit with it. The nuts will fill you up faster and the fruit will give it some natural sweetness to the dark chocolate (if dark is too bitter for you).

Ramen Noodles:

Now whenever I am craving ramen noodles, I will split the ramen noodle in half, and then add broccoli or whatever other vegetable. I still get the delicious taste, but with half the processed noodles, while still feeling full afterwards. Plus the vegetables add nutrients to the sodium packed meal.

Chips:

One of my newest obsessions is kale chips! Not sure if they are actually as healthy as they say, but are probably healthier than most potato chips. Also, it is very easy to make your own chips without all the processed additives. Just thinly slice any type of root vegetable (mandolin slicer works best), put it in a pan, throw in a little olive oil and salt, and bake until crispy. Same goes for fries, you can easily make them yourself!

Sweets:

I’d say substitute it with fruit.

I absolutely love baking, but the ingredients usually require lots of butter, white flour, and sugar, serving very little nutritional value. Here, I have compiled baking substitutes to make your baked goods a little bit healthier.

DAIRY REPLACEMENTS:

Butter — apple sauce or banana (good for cakes, cupcakes, breads), avocado (good for cookies, but may turn them slightly green)

Egg — 3 tbsp warm water and 1 tbsp flax seeds or chia seeds

SUGAR REPLACEMENTS:

Agave nectar or maple syrup — for cakes, breads, cupcakes

Truvia or any natural sweetener (be sure you don’t use any artificial sweeteners, which is even WORSE than cane sugar) — for cookies

*I also tend to use 1/2 the sugar required in the recipes… because they are usually too sweet for me

FLOUR REPLACEMENTS:

Whole wheat flour — you get fiber that you wouldn’t have gotten using white flour

Amaranth or Quinoa flour — These are for people who have a gluten intolerance or simply going gluten-free (also, you can’t even taste the difference between that and white flour)