Roasted Figs with Buche de Chevre & Balsamic Glaze

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There was a skinny fig tree in front of my childhood home — the original home, the only one that appears in my dreams, that I have hopelessly yearned for since the day I left for America.

Throughout my childhood, I remember tasting a sweet ripe fig only once. I grew up in the years of extreme food scarcity and no child could wait until the figs were ripe to harvest them. My brother and I began picking them earlier each year because we wanted to get them before the other children in the neighborhood could steal them. We tried to leave the raw figs in the rice sack or in the sun for them to ripen, but the figs stayed hard no matter how long we waited. 

One day, I was idling by the 2nd floor window daydreaming, which was something children often did in that era. A gentle breeze ruffled the leaves of the fig tree and a pinkish purplish bulb caught my eye. A ripe fig! I had never before seen a fig like this, rufescent and drooped from the slightly wilted stem. I nearly killed myself trying to pluck it with the help of a clothe hanger. I quickly stuffed it in my mouth before anyone could see me. There are no words that can describe the intense and shocking burst of pleasure as my teeth sunk into the flesh of that fig.

As I prepared these roasted figs today, I felt a nostalgic tug in my heart — a nameless longing. Was I twelve or thirteen? What was I daydreaming about? The neighbor boy with a “bad reputation” to play badminton with? The faraway lands I secretly read about in forbidden hand copied books? Or was it food? I was always a little hungry in those days and food was never far from my thoughts.

Not in my wildest dreams would I have imagined roasting dozens of ripe figs in an oven — a wonderful contraption I didn’t know existed until I came to the US.

As I used to daydream by the window, I now do by the oven. These roasted figs are sumptuous. They are great as appetizer, dessert or a snack. I used Buche de Chevre which was absolutely exquisite, but goat cheese will also taste great with it. The balsamic glaze is an important ingredient that is not optional in my mind. It is a perfect finishing touch to complete the dish.

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Roasted Figs with Buche de Chevre & Balsamic Glaze

Figs

Brown sugar

Buche de Chevre

Balsamic Glaze

Pinch of salt

Pine nuts

Mint leaves

Olive oil spray

Preparation:

Preheat the oven to 425°F.

Rinse the figs and pat them dry, then cut off the stems and, without cutting through the base, halve them from top to bottom.

Spray a baking pan with good olive oil. Dip the cut side of the fig in a dish of brown sugar. Line the figs cut side up in the baking pan.

Bake until the sugar is bubbling and the figs is heated through, about 15 minutes.

Sprinkle broken cheese on top. Drizzle with balsamic glaze. Top with pine nuts and mint leaves. Serve warm.

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Peach Matcha Panna Cotta

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This peach matcha panna cotta is not only yummy, it is light, healthy and good for you. Matcha is a super food that boasts a long list of health benefits that range from memory boost to body detoxification. I bought my matcha from Davids Tea. It is infused with peach flavor and slightly sweetened — perfect for making dessert.

The ingredients of this panna cotta is deceptively simple — milk, Greek yogurt, peach matcha powder, xylitol and gelatin. I made the dessert the night before and served it with sliced ripe nectarine as breakfast for Peter. A great way to begin the weekend!

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Peach Matcha Panna Cotta

Ingredients:

2 cups of milk (4%)

1 cup full fat Greek yogurt

2 to 3 tablespoons peach matcha powder (I used 2 tablespoon + 1 teaspoon, but if you like the matcha flavor more intense add another teaspoon or two.)

1/4 cup xylitol or sugar

1 pack unflavored gelatin (1 1/4 ounce packet)

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Preparation:

Pour 1 cut of milk into a sauce pan or small pot. Sprinkle the gelatin powder evenly on top of the milk and let stand for a few minutes. Turn stove on to low and heat the milk with gelatin as you slowly stir until the gelatin is melted. Don’t let milk boil.

Blend 1 cup of milk, 1 cup of yogurt, 1/4 cup xylitol and peach matcha in a food processor until smooth. Add the melted gelatin to the processor and blend until well mixed.

Oil the container before you pour the mixture if you will invert the panna cotta onto a plate to serve. You can also pour the mixture into the bowls or cups and serve directly from them.

Leave in the fridge for 2 hours or longer.

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Rhubarb & Strawberries with Healthy Vanilla Ice Cream

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Rhubarb is in season — plump, crimson and shiny like jewels. I bought two pounds of these ruby stocks today and decided to try them in two different flavors. One with grapefruit juice, which turned out to be best chilled, and other other with a bit cinnamon and brandy that is better served warm. They are both quite delicious by themselves, but absolutely divine with my home made healthy vanilla ice cream.

Most people might associate Rhubarb with British desserts, but the Chinese have actually used the rhubarb roots as medicine for over two thousand years. Rhubarb traveled along the Silk Road to Europe in the 1400s, and then from England to America with the early settlers.

Why did my ancestors only use the roots for medicine and not the delicious stocks for dessert? As a matter of fact, my contemporaries in China don’t eat rhubarb either.  2700 years after it’s first recorded use as medicine in China, I think it’s high time for rhubarb to travel back to China as a dessert!  I am taking Audrey to see my parents in Shanghai this summer and will bring rhubarb seeds with us.  Apparently the rhubarb roots that are used for medicine in China is of a different variety from the one that we use in America to make desserts.

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Rhubarb & Strawberries in Grapefruit Juice

Ingredients:

5 cups rhubarb, sliced into 2 to 3 inch long strips

2 cups strawberries, stemmed and halved

1 cup or more red ruby grapefruit juice

1/2 cup + 2 tablespoon xylitol or sugar

Zest from 1/2 lemon

Mint leaves for garnish

Preparation:

Place rhubarb, juice, xylitol or sugar, 1/2 of the zest in a pot over medium high. Cook until rhubarb is soft, gently stir as it cooks.  It may appear to have not enough liquid in the beginning, but as the rhubarb softens, it should be completely submerged in the liquid.  Add a little more grapefruit juice if there is not enough liquid.

Make sure that you don’t cook the rhubarb for too long or it will become too mushy. 

Turn off the stove and let it cool for a minute before folding in the strawberries. Serve cold or chilled.

Healthy Vanilla Ice Cream

Ingredients:

1 1/2 cup fat-free Fage or other Greek Yogurt

1 1/2 cup 2% milk, or milk of choice

4 1/2 tablespoons xylitol or sugar

2 teaspoons pure vanilla extract

Pinch of salt

Preparation:

Blend all ingredients in a food processor. I used Vitamix. Pour into the ice cream maker and let churn for 25 to 30 minutes.

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Alternative:

Rhubarb & Strawberries with Brandy

Ingredients:

5 cups rhubarb, cut into desired shape

2 cups strawberries, stemmed and halved

1 cup water

1/2 cup + 2 tablespoon xylitol or sugar

1/2 teaspoon ground cinnamon

2 teaspoons vanilla

1/4 cup brandy

Preparation:

Place rhubarb, water, xylitol or sugar, vanilla, cinnamon in a pot over medium high. Cook until rhubarb is soft, gently stir as it cooks. Pour the brandy in and stir for 30 seconds.  Turn off stove and add strawberries. Mix and let cool.  Serve warm or cold.

Greek Yogurt Panna Cotta

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Dessert before dinner is not a problem in this case.

These are absolutely the most delicious little treats made with the simplest and healthiest of ingredients.  When I was in Shanghai earlier this month, I made them for my parents, and they couldn’t believe that the decadent panna cotta was actually good for them.  Whenever I visit my parents, I pack food in my suitcases —  cheeses, extra virgin olive oil, whole grain cereal, decaf coffee beans… you name it.  My suitcases remind me of the ones hauled by the black market merchants during the era of food rationing in China. This time I brought them a bag of xylitol along with other novelty foods.  My dad has a voracious appetite and he loves sweets, but he needs to watch his blood sugar.  So xylitol was a perfect gift for him, and the panna cotta was a perfect dessert to showcase it. 

Looking at my dad chomping on peanuts in front of the TV, I knew I was doomed. It is amazing how one can inherit a penchant for peanuts from one’s father. There is definitely a peanut loving gene  in my DNA.  My dad is hard of hearing and talking with him is laborious for the both of us; so we shelled peanuts together while watching some Sino-Japanese war series on TV. It seemed that my parents are always watching the same battles being fought every time I visit them.  The Japanese invasion and the Chinese resistance must be one of the few themes that can pass censorship while still showing some scenes of sex and violence. I was able to make them happy simply by sitting with them. Nothing else was required — just my presence. I think only children have this kind of magical power over their parents.

Okay, back to the panna cotta. It is low fat, but feels extremely creamy in your mouth.  I made mine sugar free with xylitol and stevia extract.  Stevia extract is natural and has virtually no calories. I usually add a pack or two with about 1/4 cup of xylitol. If you don’t like xylitol or stevia, you can use 1/3 cup to 1/2 cup of sugar depending on how sweet you want your panna cotta.  

Everyone in the family loved the panna cotta not only because it is delectable and healthy, but also because home-made dessert means mommy is back.

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I found reusable yogurt bottles with lids to be perfect for the panna cotta. You can easily store them in the fridge for a few days.

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Greek Yogurt Panna Cotta

2 1/2 cups Fage Total or other full fat Greek yogurt

1 1/2 cup 2% organic milk or milk of choice or cream (I used 2% organic)

1 1/2 to 2 teaspoons pure vanilla extract

1/4 cup xylitol or sugar

1 to 2 packs of organic stevia or 1 to 2 more tablespoon sugar

1 1/2 tablespoon fresh lemon juice

1/4 teaspoon xanthan gum (optional)

2 1/2 teaspoons (1 1/4 ounce packet) unflavored gelatin

Canola or safflower for greasing the containers

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Preparation:

Grease the containers (ramekins or teacups or bowls) if you plan to un-mold the panna cotta when serving.  If you plan to serve the panna cotta in the container that you make it with, you can skip the greasing.

Pour 1 cup of milk in a bowl and sprinkle the gelatin in the milk, let soak until soft, 5 to 10 minutes.

In a small sauce pan on low heat, stir the xylitol or sugar, milk and gelatin until melt. (Do not boil.) Let cool for 3 to 5 minutes.

In a food processor, mix together milk gelatin mixture, yogurt, lemon juice, vanilla extract, xanthan gum and stevia.

Pour mixture into desired container and refrigerate for 2 to 8 hours depending on the size of the container, about 2 hours for small ramekins or cups and up to 8 hours or overnight for a cake pan.

To take the panna cotta out of the container, dip the bottom of the container in a pan of hot water for 5 seconds, or use a sharp knife to separate along the side of the container. Cover the container with the plate you plan to serve on and turn the whole thing upside down.

Serve with fresh berries and a dollop honey or maple syrup

Or

Top with brandied dried apricots

I made the brandied apricots the same way I made the brandied dried figs and the brandied dried cherry.

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Brandied Cherry Garcia Fro-Yo

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Last night, Peter and I went to the CPMC 2020 Gala to support the construction of the new hospital. The event was sponsored by Chanel and I think it was as glamorous as any hospital fundraising event could ever get. People couldn’t believe how well their doctors cleaned up.  So many people came to tell me how much they loved Peter. They were his peers, his former students, his patients and his bosses, people I had not met before, but I could see that they were sincere in their feelings. Talking to them about Peter made me happy and proud. It made the evening more meaningful for me.  Peter works harder then anyone I know, and sometimes I complain about his long hours or his sudden departure from a night out with friends because there was a heart attack patient in the ER. All parties are stressful for me, but last night the stress was worth it. It was wonderful for me to know that he is well appreciated by so many.  But I think what truly sustains Peter is not just people’s appreciation.  Medicine is his life’s passion.

Peter has a sweet tooth, but he needs to watch his sugar intake.  I made this very low sugar, low fat, but really yummy treat for him. He had a couple of scoops after dinner and told me that he was feeling the effect of the brandy even though I cooked it. I guess I will not feed this to the girls.

I have made different versions of the healthy cherry Garcia fro-yo before. Today, I made it with brandied cherries to give it a more luxurious and decadent taste.

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Homemade Cherry Garcia Frozen Yogurt

Ingredients:

2 cups fat free plain Fage or Greek yogurt of choice

4 tablespoon xylitol or sugar

A pinch of salt

1 packs Stevia

1 cup 2% milk or milk of choice

1 tsp pure vanilla extract

1 cup brandied dried cherries

4 to 5 tbsp shaved 86% dark chocolate bar

Preparation:

Soak the dried cherries in about 1/2 cup brandy and 1/4 cup water until rehydrated. Boil on high until the liquid is reduced to syrup. 

Chop or shave the chocolate.

Blend everything except chocolate and cherries in a blender.

Pour the yogurt mixture into the ice cream maker. If you don’t have an ice cream maker, pour the content into a large ziplock bag with the cherries and chocolate.  Lay it flat in the freezer for 20 minutes or until solid but not hard.  Squeeze the bag to mix the fro-yo before serving.

Let the machine churn for about 10 minutes. Slowly add the shaved chocolate and 3/4 brandied cherries as the machine churns.  Save about 1/4 cup of the cherries in brandy syrup to drizzle over the fro-yo when serving. Let churn until the ice cream is desired consistency.

Note:

If you like your fro-yo tart, use 2 1/2 cup of Greek Yogurt and 1/2 cup of milk.

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Cherry Almond Roca Fro-Yo

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Every Christmas, Peter would receive from his patients so many boxes of chocolate truffles, butter cookies, dried fruits and nuts, cheeses and sausages that they would last us for nearly the whole year.

As a child in Shanghai, I used to save up my weekly bus fare to buy candies and other treats.  I would walk to the little shop that sold cigarettes and snacks and look into the glass jar for a long time before deciding on which piece to buy.  Candy was a luxury that was often purchased one piece at a time during those years of scarcity.  I saved all the wrappers after I ate the candies and pressed them in my favorite books.  Now and then when there was no pocket money left for candies, I would look at the wrappers and fantasize about the sweetness on my tongue.  I probably would have been willing to sell my soul to the devil for a piece of candy back then.  That was the reason why my mother repeatedly told my brother and me that all strangers who offered children candies were dangerous criminals to be avoided.  Not in my wildest childhood dreams could I ever have imagined to be the owner of so many boxes of candy.  I guess I have come a long way.

In the meantime, I have been trying to find creative ways to enjoy the sweets without being filled with too much guilt afterwards.  Today, I made a low fat, low sugar fro-yo with ALMOND ROCA and dried tart cherries from Peter’s patients.  The texture is creamy with a little crunchy and chewy bits in the midst.  It is so delicious that you won’t believe it is actually good for you.  Since it is low-fat, it is best if you enjoy it fresh out of the tub.  If you decide to leave it in the freezer for future consumption, it will harden and you will need to thaw it for 30 minutes before eating.

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Healthy Cherry Roca Fro-Yo

Ingredients:

2 cups fat-free Fage

1 cup 2% milk

5 tablespoon xylitol or other sweetener

1/2 teaspoon pure vanilla extract

Pinch of salt

4 pieces ALMOND ROCA, + 1 more to sprinkle if desired, chopped

3/4 cup dried sweetened tart cherries, roughly chopped

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Preparation:

Mix all the all the ingredients except for the ALMOND ROCA and cherries in a powerful blender.  Pour into the ice cream machine.  As the machine is churning, add the ALMOND ROCA and the cherries in with a spoon.

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Cashew Cardamom Chia Pudding & Chocolate Chia Pudding

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Raining season is here in Malaysia. Dark and gloomy days call for sweet treats to lift up the spirits.  These chia puddings are the perfect thing to make for a day as grey as today — effortless to prepare and guiltless to eat.  You can make one before you go to bed and have it for breakfast.  Or you can make one before you leave the house for work and have it for dessert.  Basically it’s just a little workout for your arms — shaking the glass jar as vigorously as you can for a minute or two and voila!  My favorite chia pudding is coconut mango, especially when I can get my hands on the sweet and buttery Ipoh mangos here.  I also love mixed berry chia puddings. 

Today, I whipped up a cashew cardamom chia pudding and a chocolate chia pudding. These happened to be the ingredients that I had in my kitchenette.  They turned out quite delicious.  It has been fun for me to prepare food with limited resources and tools here in my service apartment.  I don’t have a car and can’t just dash to the market to get a missing ingredient, but I find this challenge interesting.  I’ve learned to make do with whatever I have and still cook healthy and delicious food.  I was never a part of the raw food movement — firmly believing that our ancestors’ discovery of fire was a crucial step for us to evolve into humans.  However, I have made quite a number of raw or nearly raw desserts since my arrival here.  There is simply no oven in my kitchenette. 

I think that there is an inherent opportunity whenever we are limited by our circumstances.  We experiment and become more inventive. 

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Cashew Cardamom Chia Pudding

Ingredients:

3 tablespoon chia seeds

1/2 cup raw cashew nuts

1 1/2 cup water

2 tablespoon raw honey

5 cardamom pods

A pinch of salt

Fruits and more cashews for garnish

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Preparation:

Soak the cashews in the water for 8 hours or overnight if you don’t have a powerful blender such as a Vitamix.  Blend the soaked cashew with the water, honey and the cardamom into cashew milk.

Pour the cashew mixture into a glass jar with a water tight lid, add chia seeds and shake vigorously for a minute.  Leave it in the fridge for 20 minutes or so.  Take out the jar and give it another vigorous shake. Put it back to the fridge for 6 hours or longer. The shaking is to prevent the chia seeds from clumping. If you don’t have time, you don’t have to shake it a second time.  If you prefer your pudding less solid, add a little more water.

Garnish with fruits and cashew nuts before serving.  Dried fruits and seeds will go well with this too.

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Chocolate Chia Pudding

Ingredients:

2 tablespoon chia seeds

1 cup milk of choice

1 1/2 to 2 teaspoons unsweetened 100% cocoa powder

1 tablespoon brown sugar or xylitol or sweetener of choice

A pinch of salt

1/2 teaspoon vanilla paste or 1/4 vanilla extract

Fruits, seeds and shaved dark chocolate to garnish

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Preparation:

Mix the cup of milk with the cocoa powder, sugar, salt and vanilla paste into a chocolate milk and pour into a jar with a water tight lid.  Add chia and shake vigorously for a minute.  Leave it in the fridge for 20 minutes or so and shake it vigorously one more time.  Let sit in the fridge for 6 hours or longer.

Garnish with fruits and seeds before serving.

These puddings will keep in the fridge for 2 to 3 days.

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Mango Avocado Prawn Salad & No-Bake Healthy Mango Cheesecake

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My mangos and avocados finally ripened to perfection.   I made a mango, avocado shrimp salad and a no-bake mango cheesecake with them.  The zesty salad was simple to make, and it was very refreshing and delicious. The cheesecake was yummy and healthy — well, much lower in calorie than your ordinary cheesecake and more nutritious.

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Mango Avocado Prawn Salad with Chili Lime Dressing

Ingredients:

1 avocado, cubed

1 ripe sweet mango, cubed

6 large fresh prawns, cut in halves and poached

1 small Thai red onion or shallot, minced

1 small red chili pepper, seeded and minced

1 small green chili pepper, seeded and minced

1 to 2 tablespoon chopped cilantro

1 1/2 tablespoon fresh lime juice

1 1/2 tablespoon fish sauce

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Preparation:

Make the dressing by mixing together lime juice, fish sauce, shallot, chili peppers and cilantro. Save some sliced shallot, cilantro and chili pepper as garnish.

Toss the mango, avocado, Poached prawns with the dressing and garnish with thinly sliced, Thai red onion or shallot and cilantro.

Since avocado contains a lot fat, I didn’t need to use any oil for the dressing.  My mango is very sweet, so I didn’t need to add any sugar to the fish sauce.

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Note for poaching the prawns:

I always prepare the prawns by squeeze them for a minute or two with a teaspoon of salt and a tablespoon of Shao Xing cooking wine.  I let them sit in the salt and wine while boiling a pot of water with a few generous slices of ginger.  When the water is boiling, I add the prawns with the marinade into the water.  The water boils again and the prawns turn pink, drain the water and let the prawn cool.

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Healthy No-bake Mango Cheesecake

Ingredients For the Crust:

3/4 cup maple granola cereal

1/4 cup heaping chopped walnuts

1/2 cup soft Medjool dates

2 tablespoon 100% cocoa powde

1 tablespoon coconut oil

A pinch of salt

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I enjoy cooking with the challenge of limited tools and ingredients. It’s amazing what we can make do while producing delicious results.

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Ingredients for the Filling:

1 large ripe mango (about 1 1/2 cup or less diced)

1 tub 60% less fat Philadelphia cream cheese (250g)

1 teaspoon fresh lemon juice

45g sugar

2 teaspoon vanilla paste or 1 teaspoon vanilla extract

1 1/2 tablespoon agar agar flakes

1/2 cup milk of choice for the agar agar (I used 2% milk)

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Preparation:

Knead all ingredients for the crust as you would a dough.

Press the crust “dough” tight in a prepared 8 or 9 inch tart dish. (I used a cooking pot lined with saran wrap.)

Leave the crust in the freezer as you prepare the filling.

Blend all ingredients for filling, except for the 1/2 cup of milk.

On low heat, boil the 1/2 cup milk with the agar agar flakes until melt. Transfer to the blender and blend with the mango cheese mixture until smooth.

Pour filling mixture into the prepared crust.

Refrigerate for 2 hours or freeze for 40 minutes for the cheesecake to set before serving.

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Note:

A friend told me that she made this cake with my recipe and it turned out a little too tart because her mangos were tart.  Taste your mango first, adjust the amount of mango, lemon, and sugar when blending the filling.

Healthy Chocolate Coconut Peanut Butter Fudge

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Pomegranates are in season and they are so very sweet.

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It’s late and I have to prepare for tomorrow’s work.  But I will quickly share the healthy chocolate fudge that I made.  It is vegan, gluten-free, sweetened mostly by bananas, and it is truly delicious.  You won’t believe that it is also so easy to make and so healthy.

Healthy Chocolate Coconut Peanut Butter Fudge

Ingredients:

1/4 cup peanut butter

1/4 cup ground fresh coconut meat or store bought coconut butter

1/4 cup cocoa powder (10g)

1 1/2 very ripe large banana

Pinch of salt

Sugar to taste if the bananas are not sweet enough

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Preparation:

Blend all ingredients in a powerful blender.  Let it chill in the fridge or the freezer until firm enough to form the fudge to desired shape. 

I rolled the fudge balls in crushed granola bar and in pomegranate seeds to made it easier to pick up with your fingers.

Just drop the fudge ball one at a time into a large container (I used a small cooking pot with a long handle) with the granola bits and shake the container in a consistent and gentle round motion to coat the ball. I experimented with different shapes, but found the balls easiest for people to share.

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Coconut Mango Rice Pudding

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The local schools have stopped classes for a few days because of air pollution, and all of us have been advised to stay indoors whenever we can.  The forecast is that the haze will last for at least another month. To chase away the gloom, I set out to buy some flowers for the apartment.  According to Ralph Waldo Emerson, “We are made immortal by the contemplation of beauty.”  Immortality seems too enormous a claim, but I do believe in beauty’s curative powers.

I love orchids and have always had them around the house when I am home.  I naively thought there must be amazing orchid selections in this tropical town, but it turned out that people here don’t really care about orchids. 

First I went to a florist, but they carried mostly silk flowers and some cut fresh flowers.  Then I went to a nursery that had a couple of pathetically drab hanging orchids that would only make one sad looking at them.  According to the owner of the nursery, orchids are not worth the trouble because no one buys them.  He sells mostly bonsai trees that symbolize longevity, or “money trees” that bring wealth.  I ended up buying a small “money tree” from him simply because it’s got robust green leaves.  The third place I visited did have a few small orchids — the kind Trader Joe’s at home sell for seven dollars each including the porcelain pot. This flower shop sells it for sixty five ringgit each.  That’s the price of a full body massage for an hour.  I’m puzzled by the fact that flowers or other plants are considered extravagant in a place with such abundant sunshine and water. Or “extravagant” is the wrong word completely — perhaps flowers or plants are simply irrelevant in people’s lives here.  This town was build on land that a few short years ago was tropical jungle and plantations, but now the pool in this luxury service apartment is decorated with plastic trees. 

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My two orchids fit perfectly into my two tea mugs

After my orchid hunting adventure, I made myself a coconut mango rice pudding.  Malaysian mangos are in season.  They are so sweet that I hardly need to add any sugar to the dish.  I made the black rice with half coconut milk and half fresh coconut water.  When the rice is cooked, I added the sliced mangos and mini bananas.  Simple and delicious. I imagine a little ground cardamom powder would add another dimension to the pudding, but I haven’t yet stocked up my little kitchen with spices.

With my orchids and my pudding, I could almost forget the hazardous haze outside my window. 

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Ingredients:

Black rice

Coconut milk from can

Fresh coconut juice

fresh ripe mangos

mini bananas (optional)

Pinch of salt

Sugar

Preparation:

There is no measuring utensils in the kitchen.  I  made the rice pudding by feel.

Cook the rice with coconut water  and a pinch of salt according to package direction.  Add coconut milk, sugar and stir and cook until creamy.  Turn off stove and stir in sliced mangos and bananas.  Garnish with more fresh sliced mangos and bananas.

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The merit of the dish is the quality of the mangos. These mangos made the simple recipe worthwhile.