西洋菜羅漢果湯 | Watercress and Monk Fruit (luo han kuo) Soup
I am sharing this simple watercress and monk fruit soup that has good benefits for our bodies, most important for this allergy season to reduce coughing, sore throat or flu. This soup is good for the lungs, contains antioxidants, vitamin C, iron and other benefits.
INGREDIENTS
*1 lb pork neck bone
*2 bunches watercress (approx. 400g/14oz)
*1 Dried Monk Fruit
*1 large / 2 small carrot(s)
*¾ tsp salt for taste
*4 liters (16 cups) water
PREPARATION
1. Watercress: Snip off the old part of the stems. Snip off yellow or bad leaves and snip into smaller segments. It’s very common that we find slug/snail and other pests on the vegetables. How do you clean your vegetables? Add 1 tbsp salt in cold water and soak for 5 minutes. Then, gently wash at least 2-3 times. Drain well in the colander and set aside
2. Dried Monk Fruit: Wash, pat dry and smash/break into 2 or few pieces
3. Carrot: Peel, snip off ends, rinse, pat dry and cut into pieces
4. Pork Neck Bone: Trim off some of fat with shears or a knife. Add 1 tbsp salt, rub clean and rinse for several times. Bring water to boil, put pork bone in and blanch for 5 minutes with medium heat. Then remove, clean and rinse with cold water.
INSTRUCTIONS
1. Add 4 liters (16cups) water into a ceramic cooking pot, place pork bone in, monk fruit and carrots then bring to a boil. Once it’s boiling, lower the heat to medium low, cover with a lid and simmer for 30 minutes.
2. After 30 minutes, add watercress and simmer for 1 hour with medium low heat and lid on
3. Lastly, add ¾ tsp salt, simmer for a few minutes, remove the oil on the surface. Now it’s ready to serve and enjoy!
????Note
**For Monk fruit, you can reduce it if you prefer less sweetness but you need it in this soup recipe
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#luohankuo #watercressporkbonesoup #watercresssoup #monkfruitsoup #souprecipe #soup #chinesesoup #羅漢果湯
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MUST LEARN THIS Way Of Eating Food Form Japanese People, It's Life Changing | Health | Sadhguru
sadhguru explains about the way Japanese people approach to eat food, everyone must bring this type of gratitude towards food that we eat. Eating food like this with gratitude and reverence towards food will do wonders to your system.
#sadhguru #foodhabits #wellbeing #health #sadhgurulatest #sadhguruspeech #TheMysticWorld
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About Sadhguru Jaggi Vasudev, Isha yoga center. Yogi, mystic and visionary, Sadhguru is a spiritual master with a difference. An arresting blend of profundity and pragmatism, his life and work serves as a reminder that yoga is a contemporary science, vitally relevant to our times.
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Vegan Spicy Noodle Soup Recipe | EASY Dinner Meal Idea!
LEARN HOW TO MAKE THIS EASY VEGAN SPICY NOODLE SOUP RECIPE!
LAY HO MA!! Maybe its because I'm Asian lol, but I absolutely love noodles. I also love spicy food, so it was only natural that a spicy noodle soup episode was going to be filmed! If you like pho or ramen, you will love this too! Join me and learn how to make an easy vegan spicy noodle soup!
Ingredients:
1 shallot
2 pieces garlic
small piece ginger
drizzle of olive oil
1/2 daikon radish
1 tomato
handful of fresh shiitake mushrooms
1 tbsp cane sugar
2 tbsp chili oil
2 tbsp sichuan broad bean paste (dobanjuang)
3 tbsp soy sauce
1 tbsp rice vinegar
4 cups veggie stock
handful of snow peas
handful enoki mushrooms
1 cup firm tofu
2 portions thin rice noodles
2 sticks green onion
few sprigs cilantro
1 tbsp white sesame seeds
Directions:
1. Finally chop the shallot, garlic, and ginger
2. Heat up a medium stock pot on medium high heat. Add a drizzle of olive oil
3. Add the shallot, garlic, and ginger to the pot
4. Chop the daikon into bite sized pieces and add to the pot. Sauté for 3-5min
5. Roughly chop the tomato and set aside
6. Add the shiitake mushrooms to the pot along with the cane sugar, chili oil, and broad bean paste
7. Sauté for 3-4min
8. Add the soy sauce, rice vinegar, and tomatoes. Stir
9. Add the vegetable stock. Cover the pot, lower the heat to medium, and cook for 10min
10. Bring a small pot of water to boil for the noodles
11. After 10min, add the snow peas, enoki mushrooms, and tofu to the soup. Cover and cook for another 5min
12. Cook the rice noodles to package instructions
13. When the rice noodles are done, plate the noodles and pour the soup on top
14. Garnish with freshly chopped green onion, cilantro, and white sesame seeds
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Buddha Bowl | बुद्धा बोल | Healthy Recipe | Gluten Free | Vegan Recipe | Sanjeev Kapoor Khazana
A Buddha bowl consists of all a complete balanced meal served together in a beautiful way in a bowl. There is no rule for making a Buddha bowl and this one is a fusion that has the balance of carbs, protein, fibres, Fats, Vitamins and Minerals.
BUDDHA BOWL
Ingredients
Millet mixture
¾ cup kodo millet
1 ½ tbsp olive oil
2 tsp garlic, finely chopped
1 small onion, finely chopped
Salt to taste
Crushed black peppercorn to taste
Spicy chickpeas
1 cup boiled chickpeas
1 tsp smoked paprika
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garlic, finely chopped
1 tbsp parsley, finely chopped
A juice of half lemon
Dressing
1 tbsp olive oil
Juice of one lemon
2 tbsps tahini
2 tbsps maple syrup
1tsp mustard paste
Salt to taste
Crushed black peppercorn to taste
100 grams tofu, cut into 1 inch cube
Toppings
Baby spinach leaves 10-15
Cucumber slices, as required
7-8 snow peas, blanched
Assorted cherry tomatoes, as required
Toasted black sesame seeds, for garnish
Method
1. Heat oil in nonstick pan, add garlic, sauté on high heat for 1 minute. Add onion and sauté till translucent. Add kodo millet and sauté for1-2 minutes.
2. Add 2 cups water and mix well. Add salt, crushed black peppercorns, and mix well. Cook till the mixture comes to a boil. Cover and cook for 4-5 minutes or till most of the moisture is absorbed. Reduce the heat to low and continue to cook for 2-3 minutes. Switch the heat off and allow to rest for 5-10 minutes.
3. To make spicy chickpeas, mix together chickpeas, salt, crushed black peppercorn, smoked paprika, red chili powder, coriander powder, cumin powder, garlic, parsley, olive oil in a bowl. and squeeze the juice of half lemon and mix well till combine, marinate for 4-5 minutes
4. To make the dressing take olive oil in bowl, add juice of one lemon, tahini, maple syrup, mustard paste, salt and crushed black peppercorns and mix well add ¼ cup water and mix till well combine.
5. Heat 1 tbsp oil in nonstick pan add tofu, sprinkle some salt and cook on high heat for 1-2 minutes flip on other side cook for 1-2 minutes, transfer in bowl.
6. In the same pan add the chickpeas mixture and sauté on high heat for 2-3 minutes. Take the pan off the heat.
7. To assemble the bowl, arrange the 30-35 baby spinach leaves, add a portion of the cook millet, portion of the chickpeas mixture, cucumber slices, add portion of a tofu, 15-20 snow peas, blanched, assorted cherry tomatoes as required, drizzle some dressing, and toasted black sesame seeds. And serve with the remaining dressing.
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Shaolin monk runs atop water for 118 meters
A monk from a Shaolin Temple in southeast China' s Fujian Province recently ran across the surface of a water reservoir for a total distance of 118 meters on Sunday. Footage of his amazing performance went viral shortly thereafter.
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