Early? Schmerly

Forgot to photo the breakfast, well it was 5.30am so I’m hoping I can be excused. Anyway, the start to the day consisted of:

• Porridge with Golden Syrup
• Orange Juice
• Coffee

When I first heard about the Norwegian Nisse I honestly thought someone was pulling my leg but I checked it out with a few people at work and it dawned on me that the Nisse are quite a cute part of Norwegian culture. 

Nisse come from the Norwegian forest and live in attics and stables attaching themselves to a particular family and caring for their stable and cattle. They are particularly kind to household pets, which is why the they are often pictured with a cat on Christmas cards.  They come in all shapes and sizes but most often look like a cross between a gnome and Santa Claus – particularly at Christmas time when the “Julenisse” come out to play.  They wear knee breeches, knitted stockings, a long red sweater and have HUGE beards (I guess more insulation during winter the better - the ones of the right must be in summer gear)

No-one ever sees the Nisse but they are quite mischievous and keep everyone on their toes - especially at Christmas time.  It was thought that if the Nisse don’t get their porridge or beer, they will steel your happiness and play havoc with your farm – their trickery could contribute to crop failure and sickness for both animals and people if he was not treated well.  Many farms used to believe very strongly in this and would make up a bed for the nisse on Christmas Eve and the honorary place at the table stood ready and waiting for him.  

Nisse are deeply ingrained in Norwegian culture and tradition and to this day, family members masquerade as “nisse” by putting on a mask and a costume on Christmas Eve asking the children “Are there any good children here?” – of which most children will say: “Yes, I am good”.   Families also leave out a bowl of porridge…just in case they pay a visit to the house!

Fuelling up before the spinning adventure.

Makes a change from bananas…

As we all know, Oprah’s talk show is coming to an end in the near future.  And by “near future”, I mean 2 years.  That gives us plenty of time to change the channel, and I’m pushing for sooner rather than later.  Since announcing her show will end in the year 2391, there have been a few interesting developments.  I’ve scoured the Internet for the Oprah news you won’t find anywhere else.

From an online article dated 11/30/09 – “. . . it appears that negotiations have broken down recently in Oprah’s attempt to buy, for $12.5 Billion, her soul back from the devil.”

From the Guinness Book of World Records comes this new record for Oprah – “Since launching her own magazine in April 2002, Oprah has now dethroned Mickey Mouse as ‘America’s Most Recognizable Religious Figure’.”

As reported by Court TV – “In a landmark ruling, the 5th Circuit Court of Appeals has ordered Oprah Winfrey to repay each Oprah viewer fifteen years of wasted time.  This is expected to have far-reaching ramifications than many experts believe will set a historic precedent.  I’m thinking here specifically of those same viewers who watch Dr. Phil, Jerry Springer, and Grey’s Anatomy.”

The most important question of all remains unanswered, which is: What will stupid people watch now?

Do not fear; Oprah is in the beginning stages of starting the Oprah Winfrey Network, or OWN.  As in, “I own you now”.  The 24-hour network will feature lifestyle programs and human-interest pieces that will surely delight and slowly degrade your brain in a cool lump of porridge.

Who could possibly replace the Queen of Daytime Talk?  I submit that no one could possibly fill the meaningful void other than, perhaps, a German Shepherd on roller skates.

If the Oprah Winfrey Network happens to fail miserably, which I believe it will, what would happen to Oprah?  When Oprah is penniless and struggling to pay the mortgage on her mansion, to what lengths will she go to make a fast buck?  Would Stedman, God forbid, finally have to get a job?

Let’s take a look back at what other stars have done to keep their solid-gold bathtubs just one more month.

Most recently, Creed has come out of a much-deserved and way-too-short retirement.  Like any good movie monster that won’t stay dead no matter how much the vast majority of the population wants it to, Creed has released a nary-anticipated sequel of new music.  (I am using the word “music” very loosely here.)

The only difference, of course, is that Creed’s members are not trying to make the payment on their mansions for another month.  No, sir.  Mansions are classy.  It’s my guess that Creed’s individual members are actually trying to pay $40 in back rent so they don’t get kicked their parents’ trailers.  What happened when Creed’s money ran out?  THIS:

I doubt you were able to hold back the bile from backing up into your mouth.  If you made it a minute in (and if so, I applaud you), you would have heard the inherently deep and thought-provoking lyric, “I’m entitled to overcome”.  If it were just a bit more of a piece of utter tripe, it might one day be featured on OWN.

Purple porridge. Blueberry and banana bliss!

Got a bit of a porridge addiction at the moment (see our previous post, Christmas Pudding Porridge). This one is not very seasonal, but we have a lot of blueberries which we froze when they were in season…

For a 500ml bowl (makes about 400mls of porridge, which is a pretty hefty breakfast):

20g porridge oats

100g frozen blueberries

250mls liquid (use Oat Milk or Almond Milk if you you are vegan, or avoid dairy, or use semi-skimmed milk if not). You may want to add more liquid, at the end of the cooking process if it is a bit thick, but the blueberries release quite a lot…

half a banana, chopped finely

1-2 tsps brown sugar (depending on how sweet you like it, I recommend 2)

Put the oats and half the sugar in the bowl and cook on full blast in the microwave for 3-5 minutes until the milk starts to boil up. Remove from the microwave, stir well and leave to stand for 5 minutes or so (if making more than one bowl this time is not wasted).

Stir again and then add all the blueberries and stir well. Place back in the microwave and cook for a further 2-3 minutes until the mixture starts to boil up again. Stir, leave to stand for a minute, and then cook again for a further minute (stopping and stiring if the mixture boils up).

Stir well, and add the banana. Stir it in. Then sprinkle the rest of the brown sugar on top and serve with a nice hot cup of tea! (Mrs H says “mmmmmmm” – her current favourite breakfast!)

3placedesarbres: a vegetarian b&b in the heart of France. Why not treat yourself to a break in our guesthouse in the limousin region of France

This cold is kicking my butt physically. I don’t have the normal symptoms – runny nose, cough, fever. But my body feels absolutely drained. When I woke up, the only strength I could muster was enough to iron a shirt for tonight’s holiday dinner and fix some toast and instant coffee. BLEH.

Gross lunch. Porridge – thick and sticky like glue. Very sub-par curry turnover and a few kimbap. BLEH BLEH.

Delicious and good for you!

Porridge is making a comeback, apparently – see this Guardian article, but it has never gone away in my household.

When I first think of it it brings back memories of family breakfasts – my dad making the porridge  (sweet porridge for my mum and my brother, and salty porridge for him and me – my dad is Scottish and it is traditionally made with salt and water).

It is a fantastic winter breakfast – it fills you up and warms you at the same time. It also is reported to be very good for you, so you really can’t lose!

I have recently deviated from the traditional scottish salty porridge, as I was concerned about the amount of salt I was eating, and actually discovered that sweet porridge ain’t too bad!

This is a seasonal recipe, and while we have it for breakfast I think you could eat it as a desert (it is not that different from rice pudding). Christmas pudding porridge is not as ridiculous as it may seem at first, as before the 16th century porridge was the original christmas pudding (see this article)

We make it in the microwave, in individual bowls, as this saves the washing up. You can, of course, make it on a pan on the hob…

For a 500ml bowl (makes about 400mls of porridge, which is a pretty hefty breakfast):

20g porridge oats

50g of dried fruit (we use two organic dried apricots -the dark ones have a lovely flavour- diced finely, some cranberrys, a very small amount of candied peel, and the rest lots of jucy raisins).

1/4 level tsp of 4 spice (nutmeg, cinnamon, clove, pepper: or whatever christmassy spices you like)

300mls liquid (use Oat Milk or Almond Milk if you you are vegan, or avoid dairy, or use semi-skimmed milk if not).

1-2 tsps brown sugar

Put half the sugar and all the rest of the ingredients in the bowl and cook on full power for 3-5 minutes (the exact time will depend on your microwave and how cold your liquid is, and what your liquid is  – almond milk seems to boil quicker than normal milk) until you see the liquid boiling/and or the oats start appearing. Whatever happens – don’t let it boil over!

Remove the bowl from the microwave and give it a good stir and leave for 3 minutes or so (if you are making porridge for other people you can use this time to start off another bowl)

Stir the mixture again and put it back in the microwave and cook it again on full power until the mixture boils up (being careful to watch it to stop it from boiling over). Get it out and stir it again.

Continue doing this until the oats are cooked (the mixture will have thickend, slightly, and the oats will be swollen and soft).

Give it another stir – if it is too thick add a bit more liquid (it depends on how you like your porridge). Sprinkle the rest of the sugar on the top.

Enjoy!

3placedesarbres: a vegetarian guest house, in the heart of France. Offering vegan, and vegetarian meals in a beautiful bed and breakfast, located in the Limousin Region of France.

For the sake of experimentation this mornings oats were toasted in a saucepan over a hot flame filling the kicthen with a warm nutty smell.
Water added, I sat by the stove stirring whilst reading about survivalism – a term I came across whilst googling thermos cooking, following my discovery of this novel way to prepare porridge literally on the run (see previous post).
Milk cooled the oats, salt flavour enhanced them. No sweeteners this morning as I am chasing the flavour of toast. It is there, subtle, but the major difference seems to be the texture which is an oatsy version of al dente.

Sigh. Okay. I lied. Turns out WordPress is still being a freaking bitch. For some reason my local connection is rejecting anything that has to do with WordPress. That means I can’t read my own blog, or other WordPress blogs, or comment on any blogs under my WordPress domain. I’m trying not to pull my hair out in frustration. I’ve only just managed to grow new hair. I don’t wanna be bald again. But if I ever become bald…WordPress, you’re paying for a new wig. >:-(

My mom used to make this for me in the colder weather. She loved it when I asked for it, because I never ever ask her to make anything else for me. When I called a month ago and told her I missed her black sesame seed porridge, she sent me a bag of black sesame seeds and a recipe:
Since most of you can’t read it, I’ll translate it for  you…

Mom’s Black Sesame Seed Porridge

• 1/2 cup raw black sesame seeds
• 1/2 cup uncooked white rice
• water
• salt
• milk (I used a mixture of almond and coconut milk)
• sweetener

Rinse both the sesame seeds and the rice. Soak rice in clean water in a bowl. Set aside for at least 30 minutes.
Meanwhile, toast up the black sesame seeds until nice and fragrant:
  The seeds may start popping. It’s okay. It’s supposed to. Please don’t start screaming bloody murder. You’ll make a bloody fool out of yourself.

I throw a hissy-fit, and then I eat something good.

Thermos porridge was a success!

Cooking time – the time it takes to flip the button on the kettle, make tea, and empty some oats into bag.
Meal Location: Bamboo thicket below the Dragons Back, Sheko Country Park, hong Kong.
Accessories: One banana, “On Love and barley – Haiku of Basho,” translated by Lucien Stryk a small runners size book of poems), and a bumbag to carry it all in.

I would like to say that I employed a slow cooking approach that lasted the length of a subway ride from Tin Hau Station to Shau Kei Wan and minibus to Shek-O Country Park ( all up about 40 minutes), but it wouldn’t be true. The dry oats were in a brown paper bag in my shorts-pockets, under a pair of light waterproof running trousers, for I wanted to run , then drink tea first before I began to brew porridge. The first cup i took at vertabrae T5 along the Dragon’ back in a misty rain carried on a blasting southerly from across the South China.
Alone on this ridge top , wind stunted vegetation leading steeply down to water on both sides, blue dawn mountains behind my back, I leapt boulders to the trails end shouting Matsuo Aida’s zen koan -When it’s rainy, I am in the rain. When it’s windy I am in the wind, to nobody but the sky and an eagle flying above who might have felt the same way.

This is a wonderful koan when its not too windy and not too rainy, whence-forth I am sprinting down goat tracks seeking shelter, which in this case I found in a bamboo thicket along with a new Zen Master to replace Aida.
I poured another tea from the thermos, then added the oats from my pocket into the half emptied thermos giving them and myself a good Ratu Bagus shake around, leaving them then to sit and porridgefy a moment whilst I read a poem from Basho whose haiku I had brought along for the bus ride.

“Learn about a bamboo stalk from a bamboo stalk” he instructed his disciples.

To write good Haiku I had to become the bamboo stalk, let the bamboo’s poetry speak through me explained Basho’s transalator Lucien Stryk.

As thermos porridge brewed, I visualized myself as one more stalk of bamboo in this sheltering grove, the wind playing with the tips of my leaves, rustling me in the wind against all my brother and sister stalks, all of us danceing free up high in our branches, more gently down low, our roots solid in the earth below.

And then the porridge undergoing a similar experience began speaking its haiku through me:
Married with tea
This thermos so hot. Shaking.
Ah. Freedom,
Light at the end of the tunnel
bamboo, -sky , – cup . Oh no.
Mouth, gullet. intestine.
Yum, coffee,
Ooh. a banana.
freak..lemon water,
euw. last nights dinner
Oh shit.

Basho eventually became a recluse, I read.

I left the bamboo and caught the number 9 bus to Sheko, then the 720 express to Wanchai, thinking that i must google thermos cooking when I get back to my computer.

Following media reports about chemical-laden porridge, the Ho Chi Minh City Department of Health has started issuing fines to several city businesses, said an official on December 2.

Chief investigator Nguyen Minh Hung said out of 55 businesses selling “nutritious” porridge, inspectors fined 27 shops and suspended operations of three others in districts 7, Go Vap and Hoc Mon. In total, porridge shop owners have now been fined over VND100 million.

Inspectors said they discovered several breaches of health and hygiene regulations including employees working without health certificates and unsafe food processing conditions.

The inspection team has taken more porridge samples for tests.

Related article:
City launches inquest into chemical-laden porridge

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I’ve decided not to follow a special diet, since I know that a lot of people tend to cut out all carbohydrates, such as potatoes, bread etc.  In fact a number of people start the Atkins Diet – although this is not for me !

In terms of diet, I have made a real effort in terms of making sure that I start the day with a good breakfast.  There used to be a time when I would not eat breakfast at all.  Although I now understand that it is better to start the day with breakfast, ideally something that is a slow release food – such as porridge.  By having breakfast you are making sure that your metabolism gets a good kick start in the morning and the slow release food makes sure that you don’t get hungry until lunchtime.  So my regular breakfast these days is a good bowl of porridge.

As for lunch I tend to have a sandwich on brown bread, with a good amount of salad and mayonnaise on the bread instead of butter.  I have swapped the packet of crisps for some fruit, such as a pear an apple or a banana.  Depending on whether I still feel hungry or not, i’ll then have a low fat yoghurt.

As for my evening meal, i’ve cut down on the amount of potatoes I eat and started to eat alternates, such as rice, noodles or cous cous.  Oh and i’ve substituted the potatoes for more vegetables.  No longer have a pudding unless I feel particularly hungry, in which case I tend to have some fruit.

Finally, I no longer eat when I feel hungry.  I will get myself a glass of water instead, since i’ve tended to find that I am generally thirsty rather than hungry.  It’s also amazing how much better you feel by drinking more water.

So, as you can see I have made minor changes to my diet, as well as cutting down on the portion sizes / amount I eat.  That’s about it, no special diets and no help from Dr Atkins !!

The Ho Chi Minh City Department of Health has begun an investigation of city businesses who sell rice porridge promoted as “nutritious.” The inquiry was launched following a Tuoi Tre Newspaper report that the porridge may contain harmful preservatives.

A girl eats rice porridge on No Trang Long street, Binh Thanh District in HCM City. Some porridge, sold as “nutritious,” in fact contains large amounts of harmful preservatives ( Photo: Tuoi tre)

Recently, a Tuoi Tre reporter posed as a businessperson who wanted to open a new rice porridge outlet. The reporter contacted a man who supplies chemical additives for the porridge recipe in HCM City’s Tan Binh District.

The trader revealed that many supposed nutritious rice porridge enterprises in fact use unsafe amounts of preservatives to enhance the flavor of food or keep it fresh and viscid.

The reporter said he was shown three bags of chemicals to use in the recipe including sodium benzoate, potassium sorbate and xanthan gum.

Sodium benzoate and potassium sorbate are used as preservatives to keep food from spoiling. The trader said every porridge enterprise has its own recipe and uses different amounts of the chemicals.

He usually told companies to use around one gram each of sodium benzoate and potassium sorbate per kilogram of rice porridge, though if a business wanted to keep food fresh longer or if hygienic conditions were poor, a porridge maker may increase the amount to over two grams of each chemical.

Xanthan gum is an industrial food thickener. If porridge is watery, using the agent will help it look more pleasing as a thicker porridge can support shrimp, eel and fish on the surface.

Many businesses also reportedly add flavor enhancers, known to cause a host of adverse health effects in some people.

Businesses are not permitted to use any chemicals in porridge as regulated by the Ministry of Health, unless they first gain permission from the Ministry who will inspect the origin and safety of the agents.

Tuoi Tre reporters took four samples of porridge from two businesses on No Trang Long street, Binh Thanh District to the Center of Analytical Services and Experimentation of HCMC under the Department of Sciences and Technology for tests. On November 27, the center reported that all four porridge samples contained 191,9 mg a kilogram of each of the three chemicals.

Chief inspector for the HCM City Department of Health, Nguyen Minh Hung, said his department has now launched an investigation into several city businesses, taking rice porridge samples for testing. Official test results will be publicized shortly, he said.

Dr. Tran Van Ky from the Vietnam Association of Food Science and Technology said some additives are allowed in food sold as nutritious, but businesses must first obtain permission from the health ministry as the origin and content of the chemicals must be determined. Children are especially vulnerable to chemical additives and can suffer adverse health problems from ingesting them. Consuming large amounts of such chemicals can lead to malnourishment, poor growth and attention deficits. Dr. Nguyen Xuan Mai, former deputy head of the HCMC Institute of Hygiene and Public Health, said babies are particularly at risk of developing liver and kidney problems if they consume certain food additives over a long period.

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After you come back from watching Twilight: A New Moon, you brain – which due to the mind numbingly dull repetition of watching a group of homoerotic teenage vampires, brood and worry about whether their latest hair cut is “cool”,  has turned into a porridge so thick and tastelless even prisoners in a Vietnamese slave labour camp, would turn their nose up at it – might start to question what film would destroy my thin shroud of happiness and lead me to attempt suicide? I have the answer.  The Glorious 39.  Stephen Poliakoff has actually managed to make a  film which made me want to sandpaper all the feature of my face, so that I lost the ability to see or hear what felt like the longest 2 hours and 10 minutes of my life.  Even passing gallstones seemed more tempting than watching another minute of the horror show that I witnessed.  Franky nothing is more frightening than realising 10 minutes in that you’ve got another two hours of this turgid rubbish to get through.  Twilight should take lessons in order to create something comparably scary.

The film is set in 1939.  War is about to break out.  The aristocracy believe that they can negotiate a deal to get Britain out of the war.  Unbeknownst to Anne (Ramola Garai) – the adoptive daughter of the high ranking Keyes family – her relatives are part of this plan and are knocking off anyone who stands in the way of their plot.  After one of her friends dies mysteriously, she stubbles across a recording that implicates the government and eventually her family in his murder.  What makes the plot even more “exciting” is that strange things start happening around her and more people die.  The whole plot is framed around the present day meeting between the grandson of Anne asking the last remaining relatives of the Keyes family about what happened to his Grandmther.

Almost everything is hateable in this film.  The direction is probably the worst bit.  I have seen genital crabs with more talent behind the camera than Poliakoff.  He has obviously been taking lessons in direction from a blind gereatric man with ADHD.  Every single scene has a camera zoom that lasts for an eternity on someone or something.  In particular the final shot on an elderly Anne.  Poliakoff has the longest possible zoom on to her wrinkled face followed by a dramatic pause which serves as an opportuniy to fade into Anne as she is in 1939.  It is horrible.  Leprosy colonies are more pleasant sights than the end of the film. 

What is even more infuriating is that he has managed to turn a cast of vaguely decent cast into a group more wooden than the amazon rain forest.  It is not a slight on them that they’re generally awful (apart from Bill Nighy). By trying to replicate the style of language used in films of the era, he has lost any semblence of plausabiliy and more importantly has failed to create the illusion of 1939. 

Bill Nighy deserves to have his equity taken away and then frog marched to a Sushi Bar in London where he can eat a piece of Sushi laced with radioactive thallium.  He was awful.  It was obvious from two minutes in what was really going on with his character.  He was so bad he made me want to scoop my eyes out with a rusty spoon.  I used to like him as an actor.  Now, I wouldn’t swerve to avoid him if he was crossing the road in front of me. Bad, Bad, Bad.

One tiny ray of sunshine was Ramola Garai.  She was quite good and gave a suitably convincing performance.  The film was clearly a vehicle for her to launch her career.  But, in all fairness she grabbed the opportunity with both hands.  Without her the film would have deserved being burnt in a return to the good old days when anything rubbish was vilified and led to national outrage. 

Overall this is poor. I love British cinema.  However, if this is the best it can curretly do I think the UK Film Council might as well give up.  It is so dire that I wouldn’t infict it on my worst enemy.

1/10 – Nicht Gut

I was sick and in need of some easy and good comfort food. Even though there wasn’t a great deal in the fridge, thankfully there was  chicken stock and chicken breast in the freezer, and a carrot in the fridge.  This porridge made me feel miles better. It’s so easy to make it probably doesn’t really need a recipe, but he goes anyway.

Ingredients:

½ cup rice
2 cups chicken stock
1 carrot, sliced
1 chicken breast
fried shallots

Method:

1. Add the rice and chicken stock to the rice cooker. Slide the carrots atop the rice and sit the chicken breast  above the carrots.
2. Start the rice cooker. Check back every few minutes. Fish out the chicken breast once the mixture boils and set it aside.
3. When the chicken has cooled, shred it.
4. After about 20 minutes, check on the porridge. The carrots should be soft and the rice cooked. If it’s turned into rice, simply add water and stir till you get the right consistency.
5. Add salt, soy sauce and sesame oil to taste. Top with fried shallots and serve.

Serves 2 sickies.

Porridge (Cooked Oatmeal) Equivalent

CarbsPerServing:counts not provided

Effort:Easy

Ingredients:

1 egg

2 teaspoons protein powder — soy,

Unflavored half and half

1/4 cup powdered nuts (macadamia — walnut, whatever)

sweetner

How to Prepare:

As a note, just put the nuts into a blender and let it run enough to chop them into a coarse powder. Mix the protein powder and the egg in a small mixing bowl. Add an equivalent volume of half and half, or cream. Mix. Put the bowl in the microwave and cook on high for 1 1/2 minutes. Mix again, and cook for 1 minute. Adjust the time so that the mixture is cooked and not runny. Mix again until it has the consistancy of porridge. Mix in the nuts. Add sweetner to taste, and add half and half as typical on porridge. The result is pretty adequate with a slight eggy taste.

I feel so bleedin virtuous after a run up in the dunes with Dylan that a bowl of oatmeal porridge has become my new favorite second breakfast. That is syrup floating off the top and eddying to the perimeter by the way, and for a table I’m using a record deck. I’m quite posh like that.

Anyone who watched my new favourite programme, School of Saatchi, last night will be wondering whether I shouldn’t lift the lid, switch on the turntable, make a time-lapse video of it as it s-l-o-w-l-y disappears, mouthful-by-mouthful, and give it a title.

I feel so bleedin virtuous after a run up in the dunes with Dylan that a bowl of oatmeal porridge has become my new favorite second breakfast. That is syrup on top by the way, and for a table I’m using a record deck. I’m quite posh like that.

Sunday was perfect not just because

• I had a great breakfast
• I worked until 2PM and finish week 1’s work plan!
• Had an amazing Hot Vinsaya Class at DownDogYoga
• Finally found a ripped kabocha!

but more importantly because

• I’ve been spending <5 min to prepare breakfast lately
• I worked hard all this week (8-9 hrs a day)
• I put all I got in this challenging Intermediate Class and formed a pool of sweat in my mat
• I kept searching for a better kabocha!

My point is Sunday (technically afternoon) was amazing not just because what I’ve done in the afternoon, but what I’ve done all this week! If I haven’t worked hard enough, I wouldn’t enjoy so much this half day off. If I hadn’t challenged my body to its edge, I wouldn’t enjoy so much the last 5 min of shavasana. Everything we do has an aim. Sometimes we don’t like it or even struggle with it and it refuses to reveal its purpose until the very end.  But don’t give up!  Keep trying, be persistent and one day all makes sense!

Now, do it yourself! Construct a sentence with: If I haven’t ….., I wouldn’t…..

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Breakfast: kabocha spiced waffle topped with this Peanut Butter sauce and preserve (need to finish the jar soon)

Okay. I have to make justice for FitNutz. The last time I tried it in my oats and didn’t taste a thing and thought it was bland. My fault! It’s not supposed to eat that way. Yesterday I prepared properly as it’s indicated, adding 2-3 tbsp water to dissolve it and used it as sauce for my pancake. It tastes MUCH better this way!!!

wanna recipe? here it comes

Kabocha spiced waffle

Ingredients (for 2 serv)

• 1 cup rolled oats
• 1/2 cup roasted kabocha
• 4 egg whites
• 1/4 cup flax meal
• vanilla/ginger powder/cinnamon/nugmet
• 1/4 tsp baking powder
• pinch of salt

Method: super easy! Ground everything in the food processor and make the waffle!

Lunch (2.30PM) I’d grab my arm first if I didn’t have leftovers.

Dessert: a little indulgence

no! the chocolate is not the indulgence part, but the coffee because I already had a big mug in the morning. So second cup is indulgence!

Dinner: sauteed cauliflower, cabbage, black fungus and dry shrimp.

chinese vegetarian chicken with black fungus and shitake mushrooms

served with a nutritious porridge (black rice, chinese dates, seaweed, white fungus and dry longan)

I keep my food rainbow!

and finally a RIPPED KABOCHA!!!

it’s so hard to find a ripped one nowadays! But I kept trying and I finally found one. Persisted and succeeded!

Now, time to announce winners!

Winner to POM recipe contest: Tou Tou’s POM glazed Salmon with Creamy Tofu Sauce

Winner to popchips giveaway: Heather @ Health, Happiness, and Hope

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