Mixed Fruits Jelly Cake (櫻花雜果大菜糕):

Spring is finally here!  I hope you’re enjoying the warmer weather of the season like I do.  Today, I’ve a whimsical and super fun recipe prepared for you to welcome Spring!  Check out this Mixed Fruit Jelly Cake (櫻花雜果大菜糕) recipe.  It’s gorgeous, refreshing, and definitely a perfect treat for your tea party or any typical afternoon tea!  It’s gorgeous enough for gatherings and simple enough to prepare even on a weekday!



This is a 2-layers dessert, the bottom layer is a Sakura (Cherry Blossom) milk jelly layer.  I used Sakura paste to flavor this layer and enhanced the color with my homemade beet root natural food coloring.  I’ll list the ingredients and link to the beet root color recipe at the end of the post for your convenience.  In this recipe, I used some milk in the Sakura layer.  You can substitute with soy milk or almond milk for a vegan version.



The top layer of this dessert is a simple clear jelly.  But before I added the jelly, I arranged some mixed fruits in between the 2 layers.  I used strawberries, blueberries, green grapes and tangerines for a variety of colors and flavors.  You can simply choose any fresh fruit that you enjoy. 



If you’ve already watched my video tutorial, you’ll see the Jelly cake mold that I used for this recipe.  It’s originally made for creating “sushi cake”!  Of course I couldn’t help but used it to make a dessert dish with this mold first! However, I think a sushi in cake form would be something different and just as refreshing and delicious too!  What do you think?  Interested to see a tutorial on that?  Simply leave me a message on this post to let me know and you might get your wish granted! 



I hope you enjoy today’s recipe and tutorial.  Thank you for reading and stay tuned for more fun and easy recipe next week!




Ingredients and Tools Used:
Jelly Cake Mold (Click here for more information)
Sakura Cherry Blossom An Paste (Click here for more information)
Agar-Agar Powder (Click here for more information)
Edible Gold Leaves (Click here for more information)

How to Make All Natural And Organic Red Food Coloring

Last summer, my family visited Hong Kong and China for a vacation.  During our stay, my Kids fell in love with Chinese Steamed Buns (Mantou or 饅頭 in Chinese.)   These steamed buns are soft and slightly sweet.  They are a wonderful side dish to enjoy with a meal (kind of like the idea of dinner rolls in the American cuisine).

It was also during our visit to Asia, we had a chance to visit the Hello Kitty Dim Sum restaurant (click here to read more).   That visit gave me an idea to turn the ordinary plain white steamed buns into something more adorable!  And these Piggy Chinese Steamed Buns were born.  These Piggies are special!  And I'm about to share with you a secret ingredient that I used to tint their ears, snouts and cheeks.  The ingredient is organic beet roots!  

Please check out my video tutorial above on how to make this wonderful red food coloring.  The color came out so beautiful and vibrant.  Best of all, the flavor is light and neutral so it won’t affect the taste of the food that you’re coloring with.  Plus, a little goes a long way!  You can use this natural food coloring to tint your pastry, bread dough, noodle, icing, cookies, and etc.  Anything that calls for liquid food coloring, basically.   I hope you enjoy today’s recipe and tutorial.  Stay tuned on the recipe in a few days on how to make these Piggy Chinese Steamed Buns!

Roasted Brussels Sprouts

Brussels sprouts is one of my family’s favorite vegetable to enjoy.  I cooked them in many different ways, such as putting them on the grill, or boiling and tossing them in a garlic butter sauce, etc.  But lately, my family loves these sprouts even more when I simply roasted them in the oven!  The roasting really concentrate the nutty and earthy flavors of these sprouts.  Also, the roasting method retains the natural bright green color of the sprouts, way better than boiling does.  The slight golden brown and charred edges add a whole lot more flavors as well.



Often, Brussel Sprouts come already being picked off their stalks and packaged into bags.  But if you do see them still on the stalks (see picture above and in the video), by all means grab these and take them home!  They are probably the freshest ones you can get your hands on.  The texture is a lot more tender and you can taste the freshness. 



In this recipe, I tossed the Brussels sprouts with some lemon infused olive oil (please see the bottom of the post for more information).  Also, I added some fresh lemon zest right on top after roasting.  The citrus really brightens up this dish and makes it quite delightful.  I also used smoked salt instead of regular kosher salt for some smoky aroma (please see the bottom of the post for more information as well).  You can use kosher salt if you don’t have the smoked salt on hand.  Also, for a hint of spiciness, I added a pinch of red pepper flakes.  But if you’re making this for the kids or someone who doesn’t like anything spicy, you can skip the red pepper flakes.     



This Roasted Brussels Sprouts is such an easy side dish to make for any occasion.  You can easily double the recipe if you’re feeding a crowd.  Just make sure the roasting pan is big enough so the sprouts will be roasting and not “steaming”, which is possible if the pan gets too crowded. 



This is a naturally gluten-free and vegan friendly healthy dish that anyone can enjoy.  If you’re cooking for the upcoming gathering, by all means give this recipe a try.  I’m sure all your guests will love it!



Stay tuned for more easy recipes and fun giveaway!

Current Giveaway on the blog:
$100 Visa Gift Card Giveaway (Open to U.S. only, ending 12/31/2015)

Ingredients and Tools used:
Lemon Olive Oil (Click here for more information)
Smoked Salt (Click here for more information)
Red Pepper Flakes (Click here for more information)
Calphalon Nonstick 2-Piece Baking Sheet Set (Click her for more information)
Core Bamboo 3-Piece Cutlery Set  (Click here to see product information)

Chia Seeds Pudding Parfait

Summer is approaching fast!  Are you ready for the swimsuit season?  Honestly, I am not too looking forward to that heat, let alone showing my floppy arms and chubby thighs.  Quite frankly, I love food too much to get on a "diet", any diet!  I am not the girl who can starve herself to lose a few pounds, sorry!  Sorry is for those people around me who have to endure seeing my chubby legs and floppy arms!

On the other hand, I try to eat lighter or healthier whenever I could, especially when I am desperate to get my body somewhat ready for the summer clothes.  Key word here is "try"!  My solution?  I created this Chia Seeds Pudding Parfait for breakfast!  It's packed with yummy goodness, vitamins, protein, and fiber that I need.  It's so filling that you'll feel full and satisfy without the guilt!  Best of all, it looks as good as dessert, and I can definitely eat this as dessert too! 

It's super easy to prepare as well.  All you need is soaking the chia seeds ahead of time.  You can even do that the night before to save time.  I used almond milk in my recipe.  But you can use anything you like, soy milk, regular milk, etc.  I love the flavor of almond milk and that's what I have on hand, making this a vegan friendly recipe, too.

Check out the video tutorial below to see how I made it.

I hope you enjoyed watching my video tutorial.  If you haven’t done so, please subscribe to my Youtube channel here.  You’ll be the first to know when I have new video tutorials published.

This is my latest favorite breakfast item.  What is yours?  I can always use more tips and ideas.  Can't wait to hear from you.


Tools and Ingredients Used:

Chia Seeds (click here for more information)
Organic Almond Milk (Click here for more information)
Tall Parfait Glasses (Click here for more information)

Fresh Mango Salsa

Still remember my previous post on how to easily dice and peel a mango, all inspired by a real life story?  If you've missed it, no worries, click here to read the juicy details.  With the diced mango, I've made this Fresh Mango Salsa.  It’s super easy to prepare and so refreshing!  In this recipe, I used my favorite Ataulfo Mangos.  It’s sweeter than the Tommy Atkins variety, which has a firmer flesh and more sour taste.  Both would work just fine here. 



The key to this refreshing Mango Salsa is that after mixing the ingredients, you have to let it sit at room temperature for 15 to 30 minutes.  That way, the flavors from different ingredients can get to know each other and combined beautifully.  Just like any relationship in life, we need to spend the time with the other to develop that bond!  You’ll be surprised how much the taste is enhanced by giving it that 15 to 30 minutes of time. 



This Fresh Mango Salsa pairs perfectly with any kind of white flesh fish fillet.   It’s also wonderful with pork chops, or chickens.  Basically, any white meat with mild flavors would work.  I hope you’ll give it a try.

Before I conclude this post, I also want to encourage you to spend 15 to 30 minutes (more if you want) each day with someone you want to enhance your relationship with.  Sit down and ask them how their day went, or give them a phone call if they’re far away.  It could be your spouse, your kids, your parents, your siblings, your in-laws, or a long lost friend, etc.  So, let me know, who would you pick?  I think I’m going to call up my brothers!


 
 
 

How to Remove Seeds from Pomegranate, the Easy Way

It’s the pomegranate season and I’m so excited!  It’s one of the super fruit that is packed with vitamins and antioxidant.  You can eat it straight, add it on salad for a crunchy pop, or turn it into juice and make a smoothie.  I’ve always love pomegranate but it is not the most easy fruit to eat.  If you’ve tried it before, you know what I mean.  It has a rather hard shell to start with, after cutting it up, the seeds (the edible parts) are all surrounded by a white and bitter membrane!  So, I’m going to show you how to take those little jewels out of the shell, the easy way.



1) Wash and pat dry the shell of the fruit.  With a sharp knife, cut the pomegranate in half.

2) Hold the pomegranate cut side down over a large mixing bowl.  With the flat side of a meat tenderizer, gently tap on the shell of the pomegranate.

3) After a minute, the seeds will be all out from the shell! 



Super easy, isn’t it?  I hope you like this method and will give it a try soon.  Do you have another easy way to remove the seeds as well?  Or a recipe using the pomegranate?  I would love to hear from you.

How to Cut a Watermelon, the Right Way

My kids love watermelon and we have plenty throughout the year, especially in the summer.  I always love to try different ways to cut and serve them.  In the pass, I simply cut them into triangles slices or cubes.  Or, cut the watermelon in half and serve it straight with spoons.  Of course, that can get a little messy and juices drip all over the place.  Until, I've learn the right way to cut the watermelon!  Alright, maybe there is no “right” or “wrong” way to cut a watermelon.  But, there’s certainly the messy way, verses the easy and fun way to cut and to serve watermelons. 

So, here’s how I do it now.  It’s life changing and I bet you won’t go back to any old ways that you've done after trying this quick and easy method.

1) I always wash and dry the skin of the melon before I cut.

2) With a sharp knife, cut the watermelon in half

3) Place the melon cut side down and cut vertical slices, about 1-inch thick.  Try to keep the melon in shape while you cut.



4) Then, turn the melon 90 degree, and cut vertically again, 1-inch apart to create the “square” patterns

5) You’re now ready to serve!  My Little Girl calls this a watermelon puzzle! Smarty pants!

6) My Little Boy calls these watermelon sticks, great description!



You can definitely play a puzzle game before eating.  I certainly love these watermelon sticks, they are so easy to eat and no mess at all.  I say they are pretty fun to serve for parties and gatherings as well.  I hope you’ll give this fun, quick and easy way of cutting watermelon a try.  If you do, please let me know how you like this new method!  Do you have a special way to cut yours?  Please share!  Stay tuned for more fun recipes and how-to in my future posts.  

Watermelon and Lime Popsicle

Are you having a great summer so far?  The Kids and I are definitely having lots of fun!  From play dates at the park, visiting the library, summer swimming camps, picking herbs and summer veggies in the  garden, and last but not least, cooking and prepping food in the kitchen together!  All are simple activities and we’re taking them all in and enjoying a relax time without the hectic schedules and pressure of homework, just yet!   One of the recipes we made often is this Watermelon and Lime Popsicle.  We love our watermelon in the summer and this is a great way to enjoy a healthy frozen treat.



Pretty much, this is a recipe inspired and created by my Little boy. He definitely loves the Zoku pop maker and we utilized it to the max!  One day, he simply asked if we can try blending the watermelons and make them as popsicle!?  Oh yes, of course Baby!   It was one of the best Pops in a while.  Besides just watermelon, I added some fresh lime juice to brightens up the flavor and they turned out to be amazing!



There are only a few ingredients in this pop, and let me reassure you, simplicity is the best!  I added a thin slice of fresh lime before pouring in the watermelon puree to the pop maker for a little decoration and extra texture and tartness, but that’s totally optional.  I hope you like today’s recipe.   Wish you all a wonderful rest of the summer!  Stay Cool!




Props and Tools used in this post:
Zoku Pop Maker (Please click here for more information)
Traditional Pop Molds (Please click here for more information)
Mini Colorful Spoons (Click here to see similar product)

5 Naturally Flavored Spa Water

Do you love hanging out at the Spa?  Imagine having a totally relax day to detox; treat yourself to a nice long body wrap or massage; maybe even a little pampering pedicure!  These all sound wonderful and I believe we all deserve a little time off to unwind from our hectic lives, every once in a while.  I love going for a spa day with my girlfriends; hanging out at the steam room or Jacuzzi while sipping a little spa water and chit chat away.  But with the Kiddos off from school in the summer, it’s hard for me to “escape”!  But at least, I can make some spa water and day dream a little at home.   



I’m sure you are all familiar with the typical spa water, which usually is pretty much adding a few slices of cucumber or lemon wedges into ice cold water to keep you stay hydrated while you enjoy the Spa facilities.  Today, I wanted to share 5 different spa water recipes with you, all naturally flavored with fresh fruit and herbs.

They’re pretty much an upgraded spa water compared to the typical ones you get from the Spa (with just a few stingy slices of cucumbers? Come on! We can do better than that.)  Best of all, these are really refreshing and super easy to prepare.   Some even say these types of spa water help your body to detox.  Detox or not, I’m not too sure.  All I know is that they are a feast to your eyes and very delicious.  Plus, you can use any fruit and/or herbs that you like or in season.



Follow me to my Spa Kitchen and see how I prepare these Spa Water:

1) In a mason jar or mug, fill the jar 1/3 full with your choice of fruit and herb, then muddle with a wooden spoon
2) Fill the jar with ice cubes
3) Then, fill the jar with filtered water or chilled sparkling water, enjoy!




Super easy, isn't it?  Here are the different versions that I've prepared.

The picture below shows you the Watermelon and Mint Spa Water. Simply cut the watermelon in cubes and add a spring of mint and muddle away.  It’s watermelon season right now and this is super refreshing.  The natural sweetness from the watermelon really flavors the water and the mint adds a nice cooling factor.



Up next is the Nectarine and Meyer Lemon Spa Water.  I happen to have these ingredients in the fridge so why not?  This combination turned out really great as the sweetness from the nectarine compliment the tartness from the Meyer Lemon really well.  Both fruits add its own mild tone of floral aroma to this water.





The third one I wanted to share with you is the Blackberry and Rosemary Spa Water.  Isn't the color gorgeous?  I adore the earthy aroma from the rosemary and the blackberries really stand up to their own flavor and not overpowered by the rosemary.




Up next is the Raspberry and Lime Spa Water.  The color contrast alone is a feast to the eyes.  The raspberries I have are super sweet with just a hint of tartness, perfect combination with the lime.



Last but not least, Meyer Lemon, Lime and Thyme Spa Water.  If you don’t have Meyer Lemon, you can use regular lemon in this one as well.  Or add a slice of orange to add more citrus flavor. I love the refreshing and floral tone from the Meyer Lemon and the lemony fresh thyme really adds more depth to this drink.




I love these mason drinking jars, you can get them from here.  I prefer using glass jars because I do not want to mix citrus (think about acid) with plastic containers.  Another option is that you can use a large pitcher to make a bigger portion as well.  These are perfect for drinking throughout the day to stay hydrated, as well as for summer parties!  Aren't they festive and vibrant?  They are totally delightful to drink and you know they are good for you, too.  Plus, these are way healthier than drinking sodas!  




Another reason why I love these mason drinking jars?  I can close them tight with a lid if I don’t drink them right away.  You can keep it in the fridge for up to 2 or 3 days and the flavor will infuse the water even more.  And I can just grab one and go….and usually that means going to the park with the kiddos.  Love how portable and convenient they are.




I hope you enjoy today’s post and recipes.  Stay cool, stay hydrated, and stay beautiful!  Wish you all a fun and fantastic summer holiday!







Tools and Prop used in this post:
Mason Drinking Jars with Handle (Click here for more information)
Mason Jar Lids (Click here for more information)
Blue Paper Straws (Click here for more information)
Red Paper Straws (Click here for more information)
Grey Paper Straws  (Click here for more information)
Aqua Paper Straws (Click here for more information)

Soccas with Mushrooms and Spinach

Socca, or farinata, is an Italian thin and unleavened pancake (or crêpe) made with chickpea flour.  Can’t you tell I’m on a crêpe mission these days?  I hope you didn’t miss the luscious Simple Sweet Crêpe recipe from my previous post (please click here for the recipe).  Since Soccas are made with chickpea flour, they are naturally gluten free.  So, if you, or know anyone who’s on a GF diet, these would be wonderful savory crêpes to add to the menu.  Even if you're not on a GF diet, these are too scrumptious to pass up!



I love the nuttiness from the chickpeas (also called garbanzo beans) flour in these soccas.  Below is a picture of the one that I used.  The chickpeas flour is widely available in most health food stores and supermarkets these days.  If you can’t find yours in the local market, please click here for the product online.  Hm…after checking, I noticed it’s even cheaper online than the one I got from the market.  Guess I’ll be taking advantage of the online one next time.



These Socca turned out soft and tender with a hint of spice and earthy flavor from the cumin.  They really stand up to strong flavors so I paired them with sautéed crimini mushrooms, oyster mushrooms and spinach.  I dolloped some Fresh Thyme Crème Fraîche on top for a little creaminess.  



There’s no right or wrong way on how to enjoy these soccas.  But I do like to get a little bit of everything all in one bite; soccas, mushrooms, spinach, fresh thyme and Crème Fraîche.  These soccas are decadent and satisfying.  Yet, they are also low in carbohydrates, and a great source of protein and fibers.  I say, they are the perfect healthy savory crêpe to enjoy without scarifying flavors.



Want to follow me to the kitchen to make these soccas?  Come on in!

1) In a medium mixing bowl, whisk together the chickpea flour, water, the olive oil, salt, and the cumin. 
2) This is how the batter looks after whisking.  Very smooth and not too thick.
3) In a 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat.  With a measuring cup, pour around 1/3 cup of the batter into the pan.  Lift and tilt the pan to coats the batter evenly onto the bottom of the pan. 
4) Cook until the edges begin to bubble and the bottom side turns golden, about 3 to 4 minutes.  With a heat-proof silicone spatula, flip the socca and continue to cook the other side until golden, around 3 more minutes.  Repeat with the remaining batter.



5) Now, we’re ready to prepare the fillings.  In a large nonstick skillet, heat the oil over medium-high heat. Add the shallots and garlic and cook until slightly golden brown and fragrant. 
6) Add the mushrooms and cook for 5 minutes, stirring frequently, or until the mushrooms begin to soften. 
7) Then, add the thyme leaves and wine.   Cook until the liquid is almost evaporated, about 3 minutes.
8) Remove from heat and add the spinach.  Gently toss the spinach and the residual heat will wilt the spinach.  Then, fill each socca with fillings and enjoy!



Super easy, right?  They look more complicated and sophisticated than they actually are.  The beauty of these soccas is that they are very versatile, you can fill them with whatever fillings you like.  Since mushrooms and spinach are my family’s favorite, so those were what I used.   You can even make the batter or even the soccas and fillings ahead of time.  Simply fill and roll them right before you’re ready to enjoy.  They really make a wonderful brunch, or great for a light dinner as well.  I hope you’ll give this recipe a try soon.