I have been volunteering at a food program for low-income earners. Most of the program’s fruits and vegetables are donated and sold for a fraction of the ‘normal’ prices. It gives me great joys to fill up their trolleys with milk, bread, fruits, vegetables and a small selection of daily essentials for as little as $10.
The program reminded to respect food – not to be wasteful and appreciate what we have. More recently, I have been buying the ‘odd bunches’ fruits and vegetables from the supermarket. Today, I picked up a bunch of capsicums with odd colors – a bit of green and a bit of orange. I made a stir fry with some free-range eggs to go with my leftover curry from last night.
It looked pretty good, and tasted delicious.
Recipe is as follows. A FODMAPs check list is also attached.
Saute potato, carrot and fennel, with coriander, turmeric, sesame oil and sesame seeds (low FODMAP, vegan, gluten free)
A few years ago, I received a free pack of gardening fennel seeds with a random purchase. This year I finally got around to spray the seeds onto the veggie patch. To my surprise, they were seeding. Inspired, I went down to the supermarket and bought a fennel bulb to cook a meal.
It was a simple meal – I diced some potato, carrot and fennel, then saute the vegetables with a little turmeric and sesame oil. I added some fresh coriander and sesame seeds at the end. Quite satisfying as a mid-winter meal.
Recently, I reconnected with my high school mates on WeChat via a group chat. The high school, named the GuangDong Guangya Middle School, was one of the most prestige selective schools in the GuangZhou city. We all grew up to be proud and competitive individuals. Then we went on our separate paths to distinctively different lives. I selected a simple but busy life in Sydney – a job in the finance industry, a small family, a house with picket fences, a lovely garden, and a double garage full of beautiful crockery and cooking equipment – I love my cooking.
Bo, a school mate from Singapore had been posting his dinners every night in the group chat. He often has 5 dishes for his family of 4. The dishes are home style, plain and simple. A typical meal consists of a gorgeous seafood dish, an overcooked meat dish and 3 seasonal vegetable dishes bursting with freshness. Sometimes we could tell how many were dining at home by counting the jumbo prawns. I was puzzled by Bo’s persistence and efforts posting his 6 meals a week, and occasionally meals from the restaurants when they ate out on Sundays. And a few days ago, he posted this story…
‘I live a simple and unexciting life, often with repetitive routines. There were seldom any exceptional events. However, the memory of this single incident at GuangYa Middle School I will always treasure.
It was a very hot afternoon. We were attending a physical exercise class in front of the physic building. That day we had a basketball game. I was pushed over by a big fellow student. I fell and my left hand landed on the ground first. I could see my wrist was twisted, followed by sharp pains. I realized I had broken my wrist.
I was surrounded by teachers and students. The PE teacher asked who would accompany me to the local hospital which was within walking distance from the school. Hong pushed through the crowd and took my arm. Hong was a quiet student, often with a few words and rarely smiled. I hardly spoke with him in the past. I was pleasantly surprised by him volunteering to help.
One thing was overlooked by the PE teacher – he didn’t ask if we had any money for the hospital. Those days most families were not well off and kids didn’t get much pocket money. I didn’t have any money on me that day. Luckily Hung had some money and he managed to pay for the treatment. There was no x-ray machine at the local hospital. The wrist was bandaged and that was that.
The next day after the math class, our math teacher, Feng, came over to my desk with a bowl of soup and a gentle smile . Feng was one of the strictest teachers and rarely showed her emotions. ‘This is a seaweed and egg soup’, she said, ‘you have it now while it is warm. It helps with your calcium intake and good for your bones.’
I was speechless. Even my mum never cooked me a soup before (she didn’t really learn how to cook until she was retired). I looked at Feng, who had returned to the teacher’s podium, I felt warmth all over.
Despite her tough appearance, teacher Feng had a kind and caring heart. Many years later I connected with her via a video chat. She asked why I was still so skinny and said I should look after myself better.
Next time I am in GuangZhou, I will visit Teacher Feng and cook her a big bowl of hot seaweed and egg soup.’
Ah, I can understand why Bo has been posting his dinners each night. Somehow he found deep connection with his food.
The traditional egg soups are often made of ‘egg flowers’, means scrambling the eggs in hot water. I found scrambling eggs with seaweed was too messy.
So here is my version of a ‘neat’ seaweed and egg soup.
This week I gathered a few limes from the garden. I have always struggled with my lime trees – lot of flowers but rarely bear any fruit. So my three little lime fruit this year were rather precious. I made a fruit compote with banana, lime, orange and cardamom.
Delicious for breakfast, served on toast – just not enough of it. Hope my lime trees will be kind to me next year.
Recipe is as follows:
Today I made some rice paper rolls with quinoa, coriander, alfalfa, capsicum and sesame seeds. I had some quinoa mixture left. So I decided to make a second dish. I had some cherry tomatoes in the fridge, perfect for some ‘sandwiches’.
The quinoa mixture was made of cooked quinoa, a little chopped coriander stalk, a little sesame seeds and sesame oil, seasoned with salt and black pepper. I have attached the original recipe here – but you only need 1 tbsp of quinoa mixture to make 1 low FODMAP serve which consists of 4 cheery tomato sandwiches.
To make the ‘sandwiches’, turn a cherry tomato upside down, cut it open in the middle, as deep as you can without cutting through; fill the gap with a small piece of lettuce (I used butter and rocket), alfalfa, red capsicum, carrot and a little quinoa mixture. Top with a little BBQ sauce and a few sesame seeds.
According to the Monash University, a low FODMAP portion is 4 cherry tomatoes – hence 1 low FODMAP serving is 4 ‘sandwiches’. But lettuce (butter and rocket), alfalfa, red capsicum and carrot have limited FODMAPs, so you can pile up as much fillings as you wish.
Use a gluten free BBQ sauce for a gluten free option.
We had steaks for dinner tonight and made a kale dish as a side. It was very simple, blanched kale, diced orange, orange zest, lemon juice, sesame oil and sesame seeds.
This recipe below is portion controlled to a FODMAP diet. Please feel free to use any additional ingredients you may like.
Recipe is as follows:
A few weeks ago I set off to make a few carrot & vegetable dishes. Here is one of them…
It is made with sushi rice, saute pumpkin with cumin, saute carrot with turmeric, saute capsicum with garam masala and nori sheets. Sesame seeds were added for extra flavor. The ingredients are layered in a terrine pan, and wrapped with 2 nori sheets.
Recipe is as follow: Read the rest of this entry »