Stir Fried Swiss Brown Mushrooms with Chinese Leeks and Eggs

Mushrooms have a surprisingly high nutritional value. They are low in calories, cholesterol-free, fat-free, high in protein and fiber and low in sodium. Besides, they are also high in nutrients such as selenium, potassium, riboflavin, niacin, vitamin D and more.

With more than 14,000 kinds of mushrooms in existence, only 3,000 of those are edible and about 1,400 are actually recognized as poisonous.

Mushrooms are not only nutritious, they are delicious too! That's the reason we love mushrooms; any type of mushrooms and I can cook it anyway I like! Here's a dish of Swiss Brown Mushrooms with Chinese Leeks and Eggs.

Ingredients :

- 100g of mushrooms (1 box is 200g and I used only half) - washed and cut
- 3 stalks of Chinese Leeks - washed and cut
- 4 eggs (beat)
- ginger (sliced finely)
Cooking oil

Seasonings : (to taste)
- Salt
- Soy Sauce

Method :

1) Heat oil in a wok. Saute ginger until aromatic.

2) Add leeks and mushrooms. Stir well. Add salt.

3) Add beaten egg and let it set. Then mix well. Add some water if it is too dry.

4) Lastly, add soy sauce and stir.

 More mushrooms in your diet are not only tasty; they're good for you too!

Healthy Salad

This healthy fall salad recipe calls for a classic combination of sweet and sour - the sweet supplied by ripe pears, and the sour by pickles and vinaigrette. Jicama strips add a refreshing and delightful crunch to the mix.

Ingredients:

2 ripe pears, peeled and chopped into bite-size pieces

1 medium jicama, peeled and sliced into thin strips

3 green onions, finely chopped

1 yellow or orange bell pepper, chopped into bite-size pieces

4 cups mixed baby salad greens
1/4 cup pickles, sliced

For Vinaigrette:1/4 teaspoon turmeric
1/4 cup balsamic vinegar or lemon freshly squeezed lemon juice
1 tablespoon Dijon mustard
Sea salt and pepper, to taste

Directions:

Whisk 1/4 cup balsamic vinegar or lemon juice, Dijon mustard, turmeric and sea salt and pepper together to form a basic vinaigrette for this salad.

Combine all salad ingredients in a large bowl, drizzle with vinaigrette, then give it a good toss with your hands.

Serve immediately. The quantities listed in this recipe make approximately four portions.

Thanks to Dr Ben Kim for this yummy and healthy salad recipe!

Homemade Roselle Jam

Roselle is known as Hibiscus Sabdariffa and is a species of Hibiscus.  It is known as the rosella or rosella fruit in Australia. It is asam belanda in Malaysia. In Chinese it is 洛神花 (Luo Shen Hua) . 

Roselle is becoming increasingly popular as a health drink as it has 

high content of Vitamin C and is said to contain 3 times more Vitamin C than blackcurrant and 9 times more than citrus fruit. It is also rich in anti-oxidant properties (anthocyanins).

Fresh roselle has been found to contain vitamin D, vitamin B1, vitamin B2, and vitamin B2 Complex, Vitamin A, Niacin and Calcium. 

Known benefits of drinking roselle juice:

- decreases inflammation of kidney and urinary tract. 

- good for arteriosclerosis and reduce blood  

hypertension. 

- normalize blood pressure.

- stimulate internal peristalsis.

- relief cough and fever.

- for soft and smooth skin.

We usually make roselle juice by boiling the calyces in water for 8 to 10 minutes (or until the water turns red), then add sugar. It is often served chilled.  However this time, I decided to make roselle jam as my sister had given me a bag of homegrown roselle; 100% organic! 

Ingredients :

- 3 big bowls of fresh roselle (separate the red fleshy calyx from the central seedpod, washed)

- 3 1/2 cups of granulated sugar

- 1 cinnamon stick 

- few pandan (screwpine) leaves

- 1 cup of water 

Method :

1)  Put fresh roselle and water into a blender and blend it.

2)  Then, transfer to a medium sized pot.

3)  Add sugar and cinnamon stick.

4)  Cook at medium low heat.  Stir occasionally.

5)  Add pandan leaves when half way through.

6)  Keep stirring until it starts to thicken.  Remove pandan leaves.

7)  Let it cool before transfer to an airtight container.  Refrigerate.  

Enjoy your healthy Homemade Roselle Jam with bread or cream crackers.  I also mix 1 or 2 spoons into my fresh lemon drinks!  Very refreshing.... :)