Tag Archives: Japan

Vegan Caprese-Style Tomato & Tofu Salad

February 25, 2010 dragonlife Leave a comment

I’ve already introduced vegan tofu salads for my friends.
This is another one with a lttle twist!

INGREDIENTS: For 1~2 persons

-Tofu (kinu tofu): 1/2 block: 200g
-Tomato: a large whole one
-Basil leaves: 10 (large and fresh!)

Dressing:
-Wine vinegar: 1/4 cup: 50 cc/ml
-Salt: 1/3 teaspoon
-Whole black peppers: 3 seeds, ground (use a bottle!)
-Garlic: 1/2 clove (fresh!)
-Red chili pepper: 1/2 (fresh if possible) (Chopped finely)
-Olive oil (EV): 1．1/4～ tablespoon
-Onion: 15 g (Fresh and new if possible!)

RECIPE:

-Cut the tofu in 1 cm-thick slices.

-Cut out the stem end off the tomato and cut into half-moon slices.

-Crush the garlic and throw it into a small pan with the wine vinegar, Salt, black pepper, and red chili pepper and heat it until reduced to half.

-Transfer the dressing into a bowl floating on a larger bowl half-filled with water and ice and leave until chilled.

-Take out unsightly pieces out of the dressing. Grate the onion over it and mix. Add the oil oil and mix.

-On a serving dish place the slices of tofu and tomatoes and the basil leaves alternatively as shown on picture above. Season with dressing and serve!

-Very low in calories!

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Vegan Japanese Cuisine: New Lotus Roots & Umeboshi

February 25, 2010 dragonlife 2 Comments

Lotus roots, when new and fresh, should be prized for their great natural taste. They can even be eaten almost raw after a little marinating. The Japanese have a simple and delicate way to prepare them with umeboshi/Japanese pickled plums, which should please vegans and vegetarians (and omnivores). It certainly makes for a great snack with Japanese sake or shochu!

INGREDIENTS:

-Lotus root: 1 piece, 10 cm long. Choose it absolutely fresh and comparatively slender.
-Umeboshi: 2
-Shiso/perilla leaves: 2
-Japanese sake: according to taste and preferences.
-Soy sauce: according to taste and preferences.
-Rice vinegar: according to taste and preferences.

RECIPE:

-Peel and cut the lotus root into hin slices. Wash them 2 or 3 times in cold clean water.

-In a pan heat some water to just before boiling point. Add some rice vinegar and cook the lotus roots in eat until they become translucent.
Do not overcook them. Drain them thoroughly and put aside.

-Take the seeds out of the umebshi and sieve the meat into a bowl. Add Japanese sake (or cooking sake) to make it into a thin liquid paste. add a few drops of soy sauce for seasoning. Taste. If it is too sour to your liking add some mirin/sweet Japanese sake.

-Add the umeboshi to the lotus roots slices and mix well so as to cover all the lotus root slices surface.

-Cut the shiso/perilla leaves in 3 first, then chopp them fine across.

-Serve as in the picture, lotus root sliced mounted on top of each other and topped with chopped shiso leaves.

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Japanese Cuisine: Deep-fried Meat Balls

February 25, 2010 dragonlife 10 Comments

Meat balls are easy to make and they arepopular all over the world!
The difference resides in the way of cooking and ingredients.
Here is a favourite Japanese recipe you can enjoy all year round with Japanese sake, shochu or beer!

Deep-fried Meat Balls!

INGREDIENTS:

-Minced pork: 400 g
-Green leeks: 1 tablespoon (finely chopped)
-Ginger juice: half a teaspoon
-Grated garlic: half a teaspoon
-Egg: 1
-Japanese sake: 1 tablespoon
-Salt: half a teaspoon
-Soy sauce: 1 tablespoon
-Sesame oil: 1 teaspoon
-Cornstarch: 2 tablespoons
-Flour: 2 tablespoons

-Deep-frying oil

-Greens/green leaves: for decoration

RECIPE:

-Mix well all ingredients in a larg bowl.

-Shape balls of your preferred size (small is best!)

-Deep-fry. Now if the oil is too hot, only the outside will be well-cooked. Deep-fry at about 170 degrees Celsius and slowly/long enough to allow the inside to be well-cooked.

-As they are tasty enough as they are, just add a few greens and serve!

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Vegetables facts & Tips 19: Yama Imo/Yama No Imo/Japanese Yam

February 24, 2010 dragonlife 12 Comments

Yama no Imo Plant

Yama Imo or Yama no Imo/山芋 is the Japanese name for Japanese Yam.
It has been picked in its natural form and cultivated for eons in Japan where it comes into many recipes, either as a vegetable of its own or as an additive to Japanese recipes as a liaising ingredient.
It is also extensively used in vegetarian (vegan) cuisine in this country.
It is also very much valued for its stamina and medicinal properties.

FACTS:

-Contains a high amount of potassium, calcium, magnesium, natrium and other minerals.
Rich in Vitamin B1, B2, B6 and C and vegetal fibers.

-Easy to digest and eat either raw or cooked.

VARIETIES:

There are quite a few varieties and can be all used in the same way:

Yama no imo: Nagaimo/長い芋

Shizenjyo is the natural and highly priced Japanese Yam!

Ichyo Imo

Tsukune Imo

Mukago

Mukago is actually the aerial seed and can be eaten. Slightly expensive considering the size, but great taste, boiled or deep-fried.

TIPS:

-Choose a specimen that shows a uniform colour without blemishes.

-Some people’skin might get irritated when cutting the yama Imo. In this case deep-freeze it first and cut it as it is.

-Preserve as a whole wrapped into newspaper inside the fridge.

-Preserve it cut inside an airtight vinyl bag in the freezer.

COOKING:

It is greatly appreciated just cut in thin slices/sticks with a little ponzu, shiso and ponzu!

It is often served as a component of an array of dishes into a full Japanese meal. Grated into paste, it is called “tororo”.

It can be sauteed/fried with olive oil, sesame oil or butter!

Grated, it can combined with tofu,

or into okonmiyaki!

It can also become a great appetizer when combined with agar agar!

Europeans and Americans will appreciate it as a gratin!

HEALTH FACTS:

-Combined with daikon, or turnips, or Chinese cabbage, or chili peppers, helps reinforce the digestive system and appetite.

-Combined with okra, or lotus roots, or nameko mushrooms, helps lower blood cholesterol and provides additional stamina.

-Combined with soy beans, or pomegranate, or myoga ginger, helps balance hormones and blood circulation.

-Combined with cabbage, or potatoes, or broccoli, or Chinese cabbage, helps combat cancer and ageing.

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Horsemeat Steak at Pissenlit

February 24, 2010 dragonlife Leave a comment

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable, good value.
Strong points: Interesting wine list. Great use of local products.
!

The Japanese love horsemeat.
Whereas the French will eat it in the shape of fried steaks or steak tartare (did you know that the real tartare steak is made from horsemeat?), the Japanese will eat it as sashimi. They also will let it mature frozen and thaw justenough before savouring it!

Pissenlit, being a French restaurant in Shizuoka City, the approach is naturally totally different!

The meat is prime horsemeat from Normandie horses raised in Kumamoto Prefecture, Kyushu Island.
Chef Tooru Arima will fry it slowly to perfect tenderness and serve it with a red wine sauce of his own.

He will place the steak on a slice of kooushi daikon and surround it with other organic vegetables: kikabu/yellow turnip, Stick Senior/Broccoli variety, kiiro and aka ninjin/yellow and red carrots, mekabetsu/Brussels sprouts, Milano daikon. All vegetables are grown in Mishima City, Shizuoka Prefecture except for the Brussels sprouts from Kyoto.

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Vegan Treats at Yasaitei

February 24, 2010 dragonlife 2 Comments

Once I explained the notion of “Jooren” or “regular customer” in Japan.
Whereas in many other countries patronizing the same establishment on a regular basis might be considered at best as an ostentatious show, and a disreputable habit at worst, eating and drinking out in Japan is a sine qua non prerequisite to a successful life, both professional and social. Therefore it always is a good idea to ptronize a few etablishments even if it is for a quick drink or snack.
It also makes conversation so much easier and the visits more welcome as it provides a pleasant break from the usual coded life of the Japanese.

good Japanese chefs will always tackle the challenge to satisfy culinary priorities, including vegetarianism and veganism. After all, most omnivores’ food is over 80% vegetarian. Don’t be afraid to ask for precise explanations of your food!

This “o-toshi”/snack served with first drink consists of komatsuna/Japanese Mustard Spinach, enoki mushrooms, mitsuba/trefoil and nameko mushrooms prepared in o-hitashi style/slightly boiled and cooled down before being served in their own juices.

As for drinks, do not worry as Japanese sake and shochu are vegan.
This particular shochu is a bit extravagant. It was distilled by Takashima Brewery in Numazu City, Shizuoka, from the white lees of supelative sake before being matured for a couple of years in sherry barrels imported from Sapin!
Tastes like a soft flowery whisky!

vegerables are plentuful in Japan, and especially in Shizuoka.
They make for beautiful presentation with a minimum of care and improvisation.
Back home, first choose a nice tray to present to your friend or family!
The concept is almost like a flower arrangement!

The best “sauce” for such a vegan sashimi is a mixture (according to your preferences) of sesame oil, sea salt and dark miso!

Wherever you are, I’m sure you will find plenty of vegetables to work with:
In our case,we have form the left: Myoga ginger sprouts, Ice plant, Ameera/very sweet tomato and young ginger roots. It is the season for the laterr and they are so tender that they make a very tasty, crucnhy, raw treat!

Daikon (choose the upper part, as the pointed end is a bit too strong!) on a leaf of shiso/perilla and thinly sliced Spring onions from Shizuoka, radish, kiirokyo ninjin/Yellow Kyoto carrot and those crunchy Japanese cucumbers!

A “side view” to help you understand the presentation!

And another one from the other end!

I sincerely hope this will have given you a few ideas!

YASAITEI
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 20 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

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Guinea Fowl White Liver Terrine at Pissenlit

February 24, 2010 dragonlife Leave a comment

Pissenlit, one of the very best French restaurants in Shizuoka City is rapidly earning a lot of attention, not only because of the supreme quality of all the ingredients Chef Tooru Arima uses, but also because of the originality and concept of many of his creations!

I recently had the fortune to discover and savour a terrine made of the “white liver” of guineal fowls raised in Iwate Prefecture, a region celebrated for its Japanese sake and oysters.
The concept was very similar to foie gras (listen, Arnie!), but lighter and I would dare say, more elegant. The pork fat/lard around it (I d not eat it) preserved the texture and taste to perfection.
Just a little toasted bread, roughly ground black pepper and dry figs made for a simple and perfect complement.

A leaf of Kyoto-grown Italian Funtaretta (chickory) provided for the vital tangy association to the sweetness of the terrine and a healthy dose of Vitamin and fibers!

It just shows you don’t have to go too far to have a taste of France!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Homepage (Japanese)
Credit Cards OK

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Today’s Lunch Box/Bento (’10/15)

February 24, 2010 dragonlife 2 Comments

The Missus made this bento today because she is having her annual check-up tomorrow morning, meaning she will have to eat dinner before I arrive back home. Since I’m on a diet, I will do with a protein drink tonight!

In such cases she opts for “open sandwich” bentoes, with the result of an easyand healthy lunch.

She toasted English muffin and provided me with a small pot of salmon paste.

As for the garnish, it included lettuce, red radishes and their leaves and dip (I always eat the leaves!), seasoned salad of celery, cucumber and red cabbage, mini tomatoes, raw ham, cheese and walnuts and plenty of fruit: pink grapefruit, kiwi fruit and benihoppe/red cheeks strawberries. the latter two are grown in Shizuoka!

Colourful and plenty of Vitamins (real ones!)

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Vegan French Cuisine: Quinoa, Green Vegetables & Vanilla

February 23, 2010 dragonlife Leave a comment

Spring is coming fast (at least in Japan!) and whatever your culinary priorities, all kinds of green vegetables are coming around the corner!
Here, in Shizuoka especially, broad beans, corgettes/zucchinis and broad beans are readily available!

Quinoa with Green Vegetables and Vanilla!

INGREDIENTS: for 6 persons

-Quinoa: 250 g
-Young spinach sprouts (small leaves): a fistful
-Zucchini/Courgette: 1 small green and firm
-Broad beans (fesh!): 500 g (pods included)
-Vanilla: 1 pod
-Salt (fleur de sel if possible), black pepper (ground): to taste
-Olive oil (EV): 80 ml/cc

RECIPE:

-Cook the quinoa al dente in lightly salted water.
Cool it under running cold water. Drain well.

– Take broad beans out of their pods and drop into boiling water for 30 seconds. Cool them under cold running water. Delicately peel them.

-Cook the broad beans again in slightly salted water for 3 minutes just under boiling temperature. Cool under cold running water. Drain well and put aside.

-Wash then cut the zucchimi/courgette in small pieces. Wash and drain well the spinach sprouts.

-Cut the vanilla pod along ts length and take flesh/seeds out with the point of a knife and mix with the olive oil in a small bowl.

-In a large bowl mix all the vegetables and then the vanilla sauce.
Leave inside refrigerator for at least 1 hour.

-Before serving, add a little salt and plenty of pepper.

-Drink a white sparkling wine with it!

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Today’s Lunch Box/Bento (’10/14)

February 23, 2010 dragonlife Leave a comment

The Missus is still in her traditional bento mode.
First of all, I’d like to say that although the box looks big on the pictures, it is smaller than my usual fare.
It is traditional, not only in design and taste, but also in size!

This time the “mazegohan”/mixed rice was a bit complicated.
The Missus had prepared pork belly for three days by regularly massaging in salt and sugar for no less than 3 days.
Before steaming the rice, she cut the pork into tiny bits and fried it in sesame oil.
She steamed the rice together with the fried pork and its juices, pieces of carrots, and pieces of sakuraebi aburaage. Aburaage is deep-fried tofu sheets. The sakura ebi/cherry blossom shrimps were originally mixed into the aburaage when she bought it. She ut it into strips and dry-fry them first, before cutting them again into small pieces she steamed together with the rice.
Once the rice had been steamed, she stirred the whole and added cut boiled peas in their pod, shredded konbu/seaweed she had used for streaming the rice and black sesame seeds.

As for the “garnish”, it consisted of half soft-boiled egg lightly marinated in soy sauce and something elese, boiled Na no hana/rapeseed flowers seasoned with gomadare/sesame dressing, mini tomatoes, freshly cut yamaimo/yam seasoned with umeboshi flesh, and white and black sesame seeds, and home-made stewed beans (sweet) for dessert.

Very healthy and tasty!

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Today’s Lunch Box/Bento (’10/13)

February 22, 2010 dragonlife 2 Comments

The Missus is “feeling the pressure”! Well, that’s she keeps on saying these days if I have the temerity to come to the kitchen to have a look at her at work!
I’ve also noticed quite a few bento magazines laying around in our home too and heard “I can do better than that!” comments.
Well, I’m certainly going to pile on the pressure!LOL

Today’s bento was very much according to traditions:

Three musubi/rice balls. Two of them contained fried salted salmon, chopped fresh shiso/perilla leaves and sesame seeds, the other sesame seeds, both yellow and black (they are actually the same, but roasted differently) and umeboshi/Japanese pickled plum. All musubi were wrapped in shiso leaves.

The tamagoyaki/Japanese omelette was plain tamagoyaki with melting cheese. Tasted more like dessert!

The “Garnish” consisted of:
Top left corner: Pickled mini-melons and pickled wasabi stems.
Bottom left corner: Salad of boiled beans and violet sweet potato.
Right half: Stir-fried prawns in sweet and sour sauce and boiled broccoli!

The Missus must have read my recent posting on Food Supplements!LOL

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Gastronomic Cycling in Shizuoka (6)

February 21, 2010 dragonlife 4 Comments

As promised in the last article, I would like to introduce a paallel street to Aoba Koen/Green Leaves Park Street. It is called Genan Street and is actually the real “Shizuoka by night” street where you will discover some of the oldest restaurants in town.
Actually it makes for one of the three main parallel streets at the heart of what I call the “Gastronomic Grid” of Shizuoka City, at least the original one as it was known just after WWII. Now, restaurants of repute are found in all corners of the city.
Next time I will cycle across those three arteries to cover the whole “grid”!

The street itself is nothing much in daytime although it pays to cycle a few times along:

Hairdressers and beauty salons’ boards are always a great source of funny English. “Brow” actually means “Blow”, “Perm” means Premanent” and “S.Perm” (Holy Macaroni!) means “Special Permanent”!

The street starts with the ubiquitous “chain company cafes”,

another one,

“chain company restaurants” usually the “all you can eat and drink” genre,

another one,

and another one again, but I’m afraid their value solely resides in photography!

Still more of them!

There are other shops such as Takarado, the oldest jewelry store in town.

Now, people from all over Japan come to this restaurant!
Gentil is the oldest French restaurant in town and probably in the Prefecture.
They serve the best cheese tray in the Prefecture!

Keiko Kubota, the “chief” of the establishment is the sole Japanese individual holding the title of Grand Chevalier Taste Fromage and chose and served all the cheese at the G8 meeting in Hokkaido!

You also have to be on the lookout as all kind of new places are opening for all those that disappear too quickly. Mando will open on March 1st.

That particular sign for the same establishment is only for pre-opening parties!

You do have to keep your eyes open for those narrow alleys hiding some beauties. Always look around for those small red lamps!

Some shops have quaint names: “Undefeated” for a sport and shoes store?

Shops for everybosy and every priority: Herb Boutique!

The oldest Curry restaurant (Japanese-style curry) in Shizuoka City (sorry for the fuzzy pic!)!

Rouge et Piquant is a rarity as far as cafes and cake shops go! Open from 14:00 to 24:00.

rouge-09-1

Certainly the best cake and coffee offering at this time of the night!
All non-smoking as a bonus!

The Chinese are slowly and steadily coming: Shikinjo/Forbidden City. The owners and staff are all from Beijing. This is their second restaurant. Above average.

Nothing to do with food, but have you heard about Korean Massage? I haven’t!

Taking of Korea, Juju isthe oldest Korean Restaurant in Shizuoka City. Good stuff there!

As for this Korean Restaurant, only the sign is worth the effort!

Karaoke was supposedly (at least the term) invented in Japan, right?

Another one!

There is no Shinto Shrine in this particular street, but this izakaya might have the right idea!

A novel way to attract customers?

Imposing even from behind.
Must be at 3 metres high. All hollow and palstic-made. Certainly not “Made in China”! I wonder how big the mold was!

I just love these “noren”/Izakaya curtains!
For night owls!

This one too is a beauty!

The beautifull all wood sign for Tomii Restaurant and building.

The same building owned by the same family hosts Tomii Japanese Restaurant onthe first floor, my favourite in Shizuoka Ciy,

and Aquavite, the best Italian restaurant in Shizuoka!

Liquor shops (2) in that particular streets are open until 24:00 whereas other similar shops all close before 21:00 in this city.
The name “Aruco”/アルコ stands for “Alcohol”!

Not many signs in that street, but this one is a beauty for its concept and horror English!
“Deep Eross Virsion Mouse” stands for “Deep Eros/Erotic Vision Mouse”!
Any IT nerd interested?

Fashion boutiques are also open very late!

I told you to keep an eye open for those intriguing narrow alleys, didn’t I?

This particular one holds the Shizuoka Vegan and Vegetarian aradise, namely Yasaitei!

Going back to signs: “Crow Bar”!
Great name for a bar, isn’t it?
I have promised myself to investigate it!

We’ve seen that guy before, haven’t we?

Doppelganger?
Are we supposed to drink twice there?

You still can find a very few old traditional restaurants inthis particular street.

The same place.
Only problem is that it is bleeding epensive and patronized by old rich people! (I’m old, but not rich!LOL)

Another new Japanese Restaurant, saying they serve North-East Chinese Gastronomy. Why do they advertize Taiwan ramen, then?

On the other hand their prices are reasonable. Might have to investigate.

I found this place hidden in the corridor behind the above Chinese restaurant.

It’s called “Yozhik” in Russian, meaning “Hedgehog”!
I must say I was quite iuntrigued.
It is a beautiful little shop/cafe full of hedgehogs!
I decided to keep that one for a single posting!LOL

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Food Supplements: The Good, The Bad, & The Ugly

February 20, 2010 dragonlife 12 Comments

I recently read a very revealing article by L’Express (French Weekly Magazine) on food supplements. It only confirmed some of worries and I decided it might be a good idea to impart what I have come to know.
Now, I realize I’m in for a lot of flak from interested parties, but frankly speaking I don’t care a fig. This is big business here in Japan and probably more in the US and Europe, and so what?
It certainly promises me fun when I will field some queries/complaints! LOL

Some food supplements are definitel useful with some precautions and I call them “The Good”.
Others have never been categorically proven as beneficial to humans and are just a drain on resources and probably the best business of them all. Not dangerous but nearly useless. I call them “The Bad”.
The last category includes some food supplements that are downright dangerous and you are in for some surprises. The merit the name of “The Ugly”!

And a single piece of advice before we embark on the boat of discord: Food supplements shouldn’t be ingested as a “cocktail” but one at a time, and one at a day if feasible. That is unless you want some digestive disorders!

THE GOOD

VITAMINS D

Vitamins D are vital for the health of bones (calcium regulation). A lack of it will result in rachitism in kids and osteoposis in old people.
They also influence on the immune defenses of the human body.
A regular exposure to sun will help the skin to synthethize it, even with only the hands and face exposed to the sun.
People who live a lot outdoors, eat red-fleshed fish such as salmon, mackerel, tuna, sardine, herring or marlin), dairy products or eggs do not need such a food supplement.
But vegetarians and vegans do need them.

OMEGA 3

These are contained in the fat acids called “essential acids” because vital to human life although the human organism is unable to synthesize them.
They are found in red-fleshed fish, but also in rapeseed fplants, walnuts and whole wheat.
They are extremely beneficial to the heart, and brain articulations.
200 mg a day or 1.5 g a week should be enough. Fish oil tablets usually contain 100 to 400 mg. But compared to 1~2 g provided by 100g of mackerel, herring or even tinned sardine, they just don’t compete! 2~3 g of cod oil hold the same!
Vegetarians and vegans, do eat walnuts and other grains!

IRON

A lack of iron entails fatigue and repeptitive infections.
It can spell for a high risk of anemia.
Womn with high flow periods are at a risk as well as vegetarians/vegans, pregnant women and teenge girls.
Endurance sportsmen/women run the same risk.
You need a prescription for such supplementas an excess will result into intoxication.
Now Indian vegetarians have found the solution in dry frains such as lentils and dhal.
Fish, shellfish, some dry vegetables and green vegetables contain iron.
Iron supplement are also offered against fatigue, palpitations, as well as to improve children immune defenses and intellectual performances.

GINSENG

Originally from Asia, America and Siberia, this root is proposed to prevent cancer and treat diabetes.
As for improving sport performances, it is practically insignificant unless you you inject it into the body at very high doses (doping?).
On the other hand it does seem to protect against cancer, especially ovary and pancreas as well as glycemia.

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THE BAD

CARNITINE

Carnitine is an idispensisble molecule for sportsmen and obese people.
Producers aver that their carnitine supplements would augment usage of lipids with the dual benefit of improved stamina and loss of weight.
Bad luck: neither has been proved.
Even the organism of strict vegetarians produces enough of it!
As for prevention of Alzheimer syndrome and cardiovascular problems, that’s chalatans’ study!

GUARANA

Originally from Amazonia, it is offered to combat fatigue and improve sports performance.
Not better than coffeee! Actually 200 g of guarana contains 80 g of caffeine. If you already drink a lot of tea or coffee it can be only negative on your system: insomnia, palpitations, etc.
Its benefits have never been proven!

CURCUMA

One of the spices found in curry powder mixes.
Offered to prevent Alzheimer syndrome or cancer, to treat hepapatitis C, hypercholesterolemia and to improve memory.
According to producers, it is efficient against Alzheimer syndrome and cancer tumors and others.
As far as cancer is concerend, the potential seems interesting. As for the rest, no exhaustive research has been conducted!

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THE UGLY

SPIRULINA

This blue algae found in rivers and lakes is cultivated for its proteins (70% of the dried extract).
It is rich in ironand zinc, elements often needed by vegetarians.
Also contains Vitamin B.
On the other it is poor in useful fats.
Anti-aging, slimming and anticholesterol properties are the talk of charlatans. Full stop.
Worde is that it will entail a loss of Vitamin B12 for vegetarians. Spirulina does contain some in great quantity, but it is inactive in the human system. Worse it is noxiou as it prevents the assimilation of human friendly Vitamin B12, which is present in the human system!

SELENIUM

Present in meat, fish, eggs and cereals.
It is offered to cure anti-aging and prevent cancer and heart diseases.
Selenium is indispensible in small quantities. to paly a positive role against oxydizing stress.
Actually a well balanced diet will easily rplace it!
If you ingest more than 900 micrograms (yes, you read well!), nails will break, hair will split and skin will be weakened with consequent neurological alterations.
In animals it has been proven as cancerigenous!

BETA CAROTENE

Present in oranges, carrots and green vegetables.
Offered to cure anti aging and to prepare the skin againts sun exposure.
Once absorbed it becomes a beneficient Vitamin A.
Beta carotene contained in natural food is beneficient, but ineffective or even dangerous in artificial form, especially in supplements which contain far too much.
It is particularly dangerous for smokers who have a better chance to die form lung cancer when absorbing such supplements!
Just keep to the carrots and green vegetables!

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French Dessert: Banana Moelleux

February 20, 2010 dragonlife Leave a comment

Bananas are not only great for humans as an easily assimilable source of energy, but is almost a medicinal plant by itself with a proven capacity to combat all kinds of diseases.
It’s only a question of diversifying its culinary approach!
Why don’t you try this simple banana soft cake recipe?

Banana Moelleux (soft cake)!

INGREDIENTS: for 4~6 people

-Flour: 220 g
-Sugar: 200 g
-Butter: 150 g ; a little for the mold
-Bananas: 3 medium sized, ripe
-Eggs: 2
-Yoghurt: 40 cc/ml, well stirred
-Cinnamon: 1/2 teaspoon (half a teaspoon)
-Vanilla essence: a few drops
-Yeast: 1/2 (flat) teaspoon
-Salt: a pinch

RECIPE:

-Melt butter and let cool to lukewarm.

-Pre-heat oven to 180 degrees Celsius.

-Peel bananas and and process them into a very liquid homogeneous puree.

-In a large bowl pour the banana puree. With a hand whisker add and mix one by one in the following order: Yoghurt, eggs (without the shells!LOL), sugar, cinnamon, vanilla essence and salt.

-Add the flour and yeast in small quantities at a time through a sieve to improve the best absorption/mixing. when all flour and yeast have been mixed in, add melted butter and mix.

-Butter the insides of the mold (about 20 cm diameter). Pour in the whole cake mixture. Bake for 45 minutes or until a knife stabbed into the cake comes out smooth and clean.

-Eat cold as it is or with a cream nappage made with cream cheese, mascarpone, sugar, vanilla essence and lemon juice (Do it after the cake has completely cooled down, or even better slightly chilled).

NOTES:

-Follow the order for better quality!

-You may add crushed walnuts or chocolate bits in the cake.

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French Dessert: Green Tomatoes and Vanilla Tart

February 19, 2010 dragonlife 6 Comments

Ever thought of using green tomatoes as dessert?
Especially small ones can come as a surprise!

Here is a simple recipe which will please all, adults and kids alike!

Tarte aux Tomates Vertes Vanillees/Green Tomatoes & Vanilla Tart!

INGREDIENTS: For 6 people

-Pate Brisee/Shortcrust Pastry (sweet/sugared) : Check this easy recipe if you want to make it yourself (In French) 400 g
-Small green tomatoes: 700 g (cut in halves)
-Lemon juice of 2 lemons
-Sugar: 150 g
-Vanilla pods: 2
-Cornstarch: 2 tablespoons
-Butter: 40 g
-Egg white: 1

RECIPE:

-Line the mold with the shortcrust pastry and pre-cook it for 15 minutes in oven at 220 degrees Celsius.
Take the mold out the oven and immediately brush the pastry with egg white to prevent the pastry from drying up.
Put aside.

-Cut the two vanilla pods lengthwise and take out the “heart” and seeds. Mix them delicately with lemon juice.

-In a large frying pan, melt 20 g of butter and fry the tomatoes on a medium fire for 2~3 minutes, taking care not to shake them around too much and damage them. while the tomatoes are cooking, add sugar and cornstarch to the vanilla and lemon juice mix. Mix them in and pour over the tomatoes. Keep frying until the whole becomes translucent. Finally add 20 g of butter and mix quickly.

-Place the tomatoes over the pre-cooked shortcrust pastry and bake in oven at 200 degrees Celsius for 15 minutes.

-Serve with a rose wine.