Pandan (screwpine leaf) rice starch balls called (Ondeh Ondeh or onde onde). Made from fragrant and aromatic pandan herbal leaves mixed with sticky rice flour and coconut sugar rolled in freshly grated coconut. Awesome mouth-watering snack. Pandan leaves are from the Asian region, and you can buy the essence online, which is concentrated extract from the leaves that give the coconut balls a pretty mellow gentle greenish color, to ondeh ondeh dessert. Try it, promise you will love them. They are light, easy to prepare, and nutritious. The little balls are filled with “Gula Melaka” palm or coconut sugar. The…
Asian
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Continue ReadingKuzu system balance: This is a macrobiotic aid to balance out the entire system and cure any gut bacteria imbalance. Kuzu: Is made from a root plant called Pueraria Lobata root originating in volcanic lands. You find them in most health stores as a rock starch in Europe, usually dissolved in…
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Continue Reading“EAT your FOOD as your MEDICINE or else you have to EAT your MEDICINE as your FOOD” Sprouted essence bread is a very old recipe made during the biblical days, the era of Christ, where it was medicinal and traditional curative food for the old, frail, anemic, and for those…
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Tempeh with a creamy sweet-sour sauce is a healthy spin of one of the most commonly ordered Chinese takeout. If you love tofu, then you are going to go nuts for tempeh. It is related to tofu in the sense that it is prepared from fermented soya beans and the…
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Continue ReadingWho doesn’t love chickpeas? These tiny protein-rich balls are perfect for every dish and every individual. Blend them into gram flour and add in any recipes you want. Chickpeas are versatile legumes with a mild, nutty flavor. The flour obtained by grinding dried chickpeas is a gluten-free alternative to wheat…
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Tamarind Satay sauce or “Sate” means BBQ in Indonesia, Malaysia, and Singapore, It is usually made for seasoned mutton (satay), skewered into a stick and grilled over a fire, and eaten with a spicy satay sauce. This Sentient Satay sauce is made of peanuts, tamarind, and other ingredients, except garlic…
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Continue ReadingThis Crunchy Tapioca Netty Pancake is made of tapioca flour and buckwheat flour mixed with coconut milk and water. Tapioca is a gluten-free starch from the cassava or yucca plant’s storage root. Tapioca is a rapid source of carbohydrates that is common in Brazil, South America, and Africa and is now…
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Continue ReadingThe nicest aspect about this dish is that it can be prepared ahead of time and then reheated in the oven before serving. This recipe works best with particularly ripe bananas. Buy a few extra bananas a week before to give them time to ripe and soften. These are fluffy,…
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Continue ReadingSuch an easy sweet to make with tender green coconut super jelly. In Brazil, there is so much waste of coconut jelly all over the country. People only drink the water and throw away the supernatural jelly inside. The main reason is you have to break the tough outer cover…
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Thick rice noodles Chow Mein are gluten-free and easy for digestion. Using just a handful of flavorsome ingredients and you have a Simply Sentient Chow Mein sauce. Lets’ get to it. [sp_recipe]
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Mung Bean Noodle Stir fry: A gluten-free mung bean noodles, available in most Asian stores. It’s super quick, effortless to cook, and highly nutritious and awesome with a combination of tofu and vegetables. Mung bean noodles have a jelly-like tender softness and stretchy, smooth, and chewy consistency. With a simple…
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The mild reddish color of the pancake is due to the mixture of soaked red beans in the batter of buckwheat. This is a semi-raw version giving it a full body of nutrition for your children to enjoy regularly. It was so much fun to prepare them for the kids…
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This salad is fresh, and it has elements of crunch coming from the apples, hazelnuts, and mung bean sprouts. The sweetness coming from the apples is accented by a hint of coconut flavor coming from the coconut powder. What’s more, the hazelnuts not only add a crunchy element to the…
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This recipe combines tempeh cubes with apples and red cabbage salad, served in a lettuce cup along with galettes. There are three parts to this recipe: The Galette, the Tempeh and Apple mix, and some Tamarind sauce. This combination is for a special occasion to show off to your friends,…
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Basil-dressed cucumber noodles with Cashew Kafir lime lemongrass dressing is a mouth full. Just the name fills me up. Kafir lime leaves blend with lemongrass and it has a suburb faint lemony taste, smell and the lemongrass just sizzles your taste buds. Mixing these main ingredients with the rest is pure…
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Continue ReadingBlack rice gives a colorful and delicious to this dessert called Bubo Cha Cha (Bubo means congee, a thick rice porridge in Malay, and ‘cha cha’ refers to dancing) is a dance of different cultures. Bubo chacha is a typical Nyonya dish. In the Malaysian language, the word “Nyonya” is…
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Tempeh has been a staple ingredient in Asian cooking, especially Indonesian cooking, for centuries. It is a rich source of protein and goes well with rice and vegetables, can be added in soup, or sliced and then grilled, fried, or sauteed with other vegetables and sauces for a wonderful starter.…
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We made this Corn Polenta ii recipe with a bit of a twist. With curry leaves, the polenta has a unique fragrance. The fresh curry leaves give the real essence of their taste, whereas the dried curry leaves have a very mild flavor. You can cook it coconut milk, and…
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Bean and rice are complete meals. They will provide you with all the nutrition body needs to sustain the body. Growing up as a kid, we ate different forms of beans in our meals daily. These were our main sources of protein. Also, soups and stews are fantastic on cold…
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Here is another variation on how to use and prepare tempeh: Tempeh with Tamarind sauce. Tempeh can take on the taste and flavors you add to the dish. It is excellent to make this healthy fermented dish a versatile staple to have in your pantry. Another beautiful, potent element in…