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Cooking, Recipe and Food Blog

Tips For Keeping Yourself and Your Family Risk Free From Diabetes

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Diabetes is a disease that affects the body’s ability to produce insulin. There are two types of diabetes, as you may or may not be aware. The first type, Type 1 is only had by 5 to 10 percent of the population with diabetes. It is often genetic, but can develop in adolescence or into adulthood.

When people have diabetes it means that their pancreas, the organ which sits behind the stomach isn’t able to produce insulin, the hormone which tells the body to take food and use it as energy or transfer it into fat. Type 1 causes the immune system to attack the pancreas so it can’t do its job. This can be fatal if not monitored.

Type 2 diabetes is the kind that is often related to people with unhealthy lifestyles that are overweight or seriously obese. Type 2 is often only seen in adults, but can be seen in children as well. Diabetes is a serious condition and if you don’t have Type 1, you can keep yourself and your family risk free from contracting Type 2 by doing these things:

Don’t Raise Your Children On Processed Foods

Processed foods are responsible for so many of the health related crisis in the world, especially in the United States. Processed foods are often engineered to have a bliss point. This is when foods are just salty enough or just sweet enough that they leave you feeling unsatisfied and so you eat more. Because processed foods are often stripped of much of their nutrients as well, you’re left feeling hungry shortly after consuming a high amount of calories.

Processed foods are highly addictive, so if you’re raising your children on them, you’re potentially setting them up for a lifetime struggle with foods that could cause them to get diabetes. They can’t stop eating the foods, the body can’t process the foods, the body stores fat, the pancreas can’t handle the amount of sugar in the body, so it develops diabetes. That’s a stripped down explanation of what happens, but the best thing you can do is limit processed foods as your children are growing up.

Encourage Activity

Standard as it is, and you’ve heard the same message preached time and time again, diabetes is mostly linked to people who are obese or have a very unhealthy lifestyle that contains high amounts of toxic foods. Other than adjusting diet, you should encourage activity within your household. Limit the watching of television and get out with the family to encourage movement.

When you foster this lifestyle from a young age into your children, they’ll win the battle before it even begins. For yourself, teaching your kids the importance of food and activity in order to live a healthy life will help you practice the same theories for your own life. Type 2 diabetes ends when you take control of what you’re putting in and putting your body through.

3 Tips for Getting The Freshest and Healthiest Produce

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One of the most frustrating things as a consumer is coming home from the store expecting to be completely satisfied with your purchase only to discover that you’ve been oversold. This is especially true when it comes to the food we buy. Spending all that time looking for the perfect produce at the grocer’s or farmer’s market and then coming home to discover what you picked isn’t actually fresh can be very disappointing. To keep this from happening to you, here are three tips that will help you bring the freshest and healthiest produce home each and every time. [Read more…]

Why Should You Eat Organic? It’s Not Just About Your Health!

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It’s long been a source of contention on whether or not organic foods are better for you than non-organic foods. If you’ve been thinking of making the switch to organic food, or at least incorporate more organic items into your diet, you’re probably wondering why you should shell out the extra cash.

What Is Organic Farming?

Labeling something “organic” comes with a slew of conditions. Mainly, you probably think of organic farming in regards to what it isn’t allowed. Organic farmers don’t use synthetic pesticides/fertilizers/herbicides or genetically modified organisms (GMOs). Animals used in organic farming are never fed animal by-products, and they aren’t cooped up in small, inhumane cages. Processed foods like cereals or breads don’t have chemical preservatives or synthetic additives like dyes.

organic farming

But organic farming also incorporates a lot of good practices. Organic farmers believe in the use of natural products, but they also strive to take care of the Earth. They’ll utilize crop rotation to naturally nourish the soil because plants grown in healthy soil require less maintenance and suffer from fewer pests and diseases. Animal wastes are carefully stored and/or composted to protect nearby water systems and avoid polluting the air. Crops are grown according to the local climate to improve their natural growth cycle and reduce the need for fertilizers. Many organic farmers also thrive on biodiversity, meaning they grow a variety of crops or animals. All of this combined prevents harmful soil erosion, improves energy conservation, and protects the local biology. [Read more…]

Three Surprising Creations from Leftovers

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Wasting food is so not cool in this time and age where many people are going hungry. Homemakers should always be thinking of ways to lessen if not eliminate food wastage. This does not mean however that you will be feeding your family with the same reheated dish for one week on a row. You need to get those creative juices working and come up with delectable food creations out of food leftovers.

food leftovers

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Here are three surprising creations you can make from your food leftovers:

Fried Rice Extraordinaire

fried rice

 

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One of the most common household food leftover is white rice. Fried rice can be done in three easy steps. It can also become an all-in-one food dish containing your favorite meat and vegetable ingredients. Notice the Christmas garnishing shown in the image above.

1. Heat wok in high heat then put in oil.

2. Stir in ingredients as follows: meat. vegetables, egg, leftover white rice

3. Season with salt, soy sauce, or any other preferred seasoning then serve hot.

Old Fashioned Chicken Noodle Soup

chicken noodle soup

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You really should not take what is seemingly an ordinary-looking bowl of homemade chicken noodle soup for granted. You can use this basic recipe to create your own soup wonder by adding in special ingredients to your liking. First, we need to take care of the leftover chicken in your fridge.

1. Saute celery and onion in butter or margarine in a large stock pot.

2. Add water and bouillon cubes ( although chicken stock saved and frozen from previous cooking is better), leftover chicken, carrots, marjoram, black pepper, bay leaf, and parsley and let simmer for about 30 minutes.

3. Add egg noodles and let simmer for another 10 minutes and serve hot with desired top  garnishing.

Candied Potato

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You can make your own version of the delectable Irish potatoes shown above using your leftover mashed potatoes. They can be made sweeter to serve as desserts. In food presentation, you have the choice of putting candied potatoes in paper cups such as the one shown above or artfully piled up in a single serving plate.

1. Mix together about 1/4 cup of mashed potatoes, 1/8 cup of butter or margarine, and 1/8 cup  of milk then add just enough confectioners’ sugar to make the dough stiff.

2. Form into balls and roll in choco-cinnamon-powdered sugar mixture.

3. Keep chilled until before serving.

 

Just remember to try anything with your leftovers. You may just get the best culinary surprise of your life.

 

 

Using Fruit Carvings to Add Life to Your Table

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We all know that a satisfying meal does not only depend on food taste. To a large degree, satisfaction is also triggered by presentation. This is the very reason  why dining tables are arranged very attractively in many dining establishments. At home, homemakers can turn to fruit carvings to add life to their tables.

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There are several good reasons why you should consider fruit carvings to complete your dining table arrangement. [Read more…]

Is Veganism an Option for You?

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In man’s quest for a healthy body, we usually turn to our food diet for answers. This is quite logical since our state of health is generally a result of what we take in our body and our lifestyle. In today’s modern world, veganism is a dietary and lifestyle option that seeks to go back to the basics.

Vegetable basket w fruit-02

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What is Veganism?

Veganism is in a sense  considered a stricter form of vegetarianism. It extends beyond the consumption of purely plant products but also encompasses the rejection of  any food and other items which involves animals and their derivatives in production. It goes with the principle of non violence to any living thing.

A vegan diet is said to offer protection against the development of certain degenerative diseases. However, there is a concern with vitamin B12 deficiency in regular vegan food preparation and its efficiency in providing nutrients for developing bodies such as those of children. Is a vegan diet suitable for you then? [Read more…]

Know Your Mushrooms and Buy Them Right

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Mushrooms are one of the most common ingredients used in numerous dishes. They may not have a flavorful taste on their own but when mixed with other ingredients, they add a unique texture to the dish.

portobello mushrooms

Unlike what some people believe, the mushroom is not a vegetable. It is produced by a fungus that grows on a decaying material. In the 1960s, it was reclassified into the Kingdom of Fungi, a so-called hidden kingdom. Today, however, it is cultivated in a controlled environment, specifically in a windowless building with even temperature and humidity.

As of 2008, the top five mushroom-producing countries in the world based on the Food and Agriculture Organization (FAO) statistics are China at number one followed by the U.S., the Netherlands, Poland and France. [Read more…]

Going Totally Organic Part 2: How Will My Garden Grow?

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image by galant

Remember all the great things about being able to grow your own food? If not, head on over to Part One of my Guide to Growing Your Own Food posts. In this next installment, I’ll share with you guys some tips about choosing where and how to garden in an urban setting and as well as some how to’s when growing vegetables in either cold or tropic climates.

Cold Climate Gardening

If you live in cold climate, invest in a glass house to protect your plants from the frost. You can also use dark mulch to keep the soil warmer during winter. Hedges, stone walls and trellises are also great ways to shield your garden from cold wind. Here are some frost resistant veggies you can plant:

  • French beans
  • Beetroot
  • Broccoli
  • Brussells
  • Cabbage
  • Cauliflower
  • Peas
  • Spring Onions
  • Silverbeet
  • White Turnip
  • Brussells
  • Carrot

Tropical Climate Gardening

The best thing to do when gardening in a warmer climate, is to plant vegetables that like the rise in temperature. Plants that are common in the US won’t thrive when planted in a tropical setting. Here is a list of some vegetables you can switch to when faced with moving to a warmer climate.

  • Asian Greens
  • Bell Peppers
  • Cassava (starchy tubers)
  • Ceylon Spinach
  • Cucumbers
  • Eggplant (aubergine)
  • Okra
  • Pumpkins
  • Radish
  • Squash
  • Sweet Corn
  • Tomatoes
  • Water Chestnuts
  • Zucchini

You don’t really need that much space to have your own garden. For those who live in apartments, you don’t even need a patch of land. Vegetables are quite resilient and can grow comfortably in containers. As long as your plants can get enough sunlight, water and soil, then they are good to go.

1. Find a spot that gets 6-8 hours of sunlight a day.

2. Shallow-rooted vegetables need only about 8 inches of soil while deep-rooted ones need around 12 inches. Grab some terra cotta pots, wooden boxes or even window boxes are great for these.

3. Make sure containers have a drain and can support the plant as it grows. Use well-draining potting mix with a little fertilizer.

4. Do not choose translucent/transparent containers as the sun can easily dry out roots.

 

Going Totally Organic: A Guide to Growing Your Own Food

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image by woodleywonderworks

Markets are now overflowing with “organic” produce. Though these foods may contain less chemicals than their non-organic counterparts, you’re still not 100% certain that they are grown without pesticides and other biohazards. One way to get around this is to try growing your own food! You don’t need hectares of land to keep your pantry filled with all-natural produce; all you need is a small patch of land in your backyard.

Benefits of Growing Your Own Food:

1. Healthier Food – Nothing beats fresh vegetables when it comes to healthy eating. You get your food fresh from the garden every time. It’s also a great way to get your kids exposed to veggies. You’ll always have some vegetables to serve for breakfast, lunch and dinner.

2. Certified Safer Food – Now, you 100% sure that the food you are consuming is free from pesticides and other chemicals. You are in control of what your food is exposed to and what you put into your body.

3. Reduce Environmental Impact – In this small way, you are helping repair the planet. Without the pesticides in the soil or leeching into the water supply, you are reducing pollution. Also, you are effectively using less fossil fuels than if you buy your greens at the grocery store.

4. Good Food All Year Round – Because plants grow during different seasons, you can have a variety of food available 12 months of the year. For example, you can harvest tomatoes, eggplants and zucchini in February and then have some carrots, radishes and spinach in October.

So, with all that in mind, you should be itching to grab a spade and start gardening. Watch this site for more tips on growing your own food in the coming weeks.

 

Oven Roasted Ratatouille

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Oven roasted ratatouille is a pleasing dish which brings out the taste of the vegetables. Enjoy their succulent sweetness combined with a touch of aromatic rosemary.

Serves 6

Ingredients:

1/4 cup extra virgin olive oil

1 large eggplant, cut into 4cm pieces

2 zucchinis, trimmed and coarsely chopped

2 red onions, cut into wedges

1 red capsicum, seeded and cut into 4cm pieces

1 yellow capsicum, seeded and cut into 4cm pieces

5 garlic cloves, finely chopped

1 tablespoon chopped fresh rosemary

6 medium sized Roma tomatoes, quartered

1/4 cup chopped fresh continental parsley

Salt and freshly ground pepper to taste

 

Preheat the oven at 200C. Pour the oil into a large baking dish and heat it in the oven for five minutes. Remove from the oven and add the eggplant, zucchini, onion, capsicums, garlic and rosemary. Toss until the vegetables are coated in oil. Place the tomatoes on top. Bake it in the oven or thirty to forty-five minutes or until the vegetables are tender. Remove it from the oven once again and season it with salt and freshly ground pepper. Stir in the parsley before serving.

 

Image from avlxyz

Chicken and Orange Salad

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Chicken and orange salad is a textured salad recipe which makes use of fruits and nuts. It has a citrusy taste and a bit of sharp flavor from the onions. If red onions are too strong, you may use white onions instead.

 

Serves 4

Ingredients:

2 oranges

400g cooked chicken, thinly sliced

310g can corn kernels, drained

200g mixed salad leaves

1 small red onion, thinly sliced

1/2 cup low-fat natural or unflavored yoghurt

2 teaspoons mango chutney

2 teaspoons mild curry paste

1/3 almonds, coarsely chopped

 

Slice off the base of each orange. With a sharp knife, remove the skin and the white membranes. Hold the orange over a bowl while peeling in order to catch any juice. Cut the orange along the membranes in order to get the segments easily. Reserve the juice.

Place the chicken, corn, salad, onions and orange segments in a large salad bowl.

In a small bowl, combine the chutney, yogurt, curry paste and orange juice. Mix well. Pour the dressing over the salad. Gently toss to combine. Sprinkle the pistachios over it and serve immediately.

Refrigerate it if you decide to prepare it ahead of time. Add the almonds just before serving.

 

Image from  stu_spivack

 

Tapenade

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Tapenade is a delicious dip which is also used to liven up other dishes. For this recipe we used basil, but others use parsley. Some people also season it with salt and ground pepper, which for me is not necessary because the anchovies add some saltiness to it.

 

Makes 1-1/2 Cups

Ingredients:

1/2 pound pitted mixed olives

2 anchovy fillets, rinsed

3 cloves garlic, minced

2 tablespoons capers

2 to 3 fresh basil leaves

1 tablespoon freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

 

Rinse the olives in cool water and place them in a food processor. Add the anchovy fillets, minced garlic, capers, basil leaves, lemon juice and olive oil. Process it for thirty seconds and then scrape the sides of the food processor bowl. Continue to process for another minute or two until the mixture forms a consistent paste mixture. Transfer it to a bowl and serve or store it in a sealed jar or container and refrigerate.

 

*Based on Alton Brown’s recipe from the Food Network

 

Image from: giffconstable

Quick and Easy Greek Pasta

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Quick and easy Greek pasta is a delectable recipe which you can prepare in minutes. Use any type of pasta if desired. I prefer using white wine instead of vinegar because of its aromatic flavor. I also like the way it enhances the taste of the tomatoes. Chili flakes or chili oil are great additions which can liven up the dish even more.

Serves 4

Ingredients:

1  8 oz. package spaghetti

1 10 oz. bag fresh spinach

1 small head of cabbage, quartered

1 8 oz. pack sliced fresh mushrooms

1/4 cup red wine vinegar

1/4 cup balsamic vinegar

2 14.5 oz. cans diced tomatoes

1/4 cup chopped fresh basil

1 tablespoon chopped fresh parsley

1 6 oz. can sliced black olives, drained

Extra-virgin olive oil, or as needed

2 ounces crumbled feta cheese

Salt and freshly ground black pepper to taste

Crumbled feta cheese, for garnish

Fresh basil leaves, for garnish

 

Cook the pasta in a large pot of salted boiling water until it is al dente or according to package instructions. Drain and set aside.

In a large saucepan, heat the 1/4 cup of olive oil over medium flame. Cook the spinach and mushrooms in hot oil for ten minutes or until they give off moisture.  Add the red wine vinegar and the balsamic vinegar. Set the flame to high and bring it to a boil. Stir in the tomatoes, basil, parsley and black olives into the boiling vegetable and vinegar mixture.  Reduce the heat to low and simmer it for another 10 minutes or until all the flavors come together. Stir occasionally.

Add the cooked pasta to the tomato and herb mixture and gently toss to coat the pasta. Continue to simmer it for another ten minutes or until the flavors bend together. Season it with salt and freshly ground black pepper. Drizzle more olive oil if desired. Stir in the 2 ounces of feta cheese. Divide the pasta among individual plates or place it on a serving platter. Sprinkle some feta cheese over the plated pasta and garnish with basil leaves. Serve immediately with garlic bread.

 

Image from: little blue hen

Fried Green Tomatoes

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We often see green tomatoes as inedible because they are not ripe enough. This applies to tomatoes that have just sprouted on the vines. Green tomatoes are best eaten when it have a faint tinges of red blush. It means that it is “ripe”, these interesting tomatoes barely turn red, and they just “blush” a bit. They have a firm texture, a tad of acidity and light tomato flavor.

Serves 4

Ingredients:

4 large green tomatoes

2 eggs

1/2 cup milk

1 cup all-purpose flour

1/2 cup cornmeal

1/2 cup bread crumbs

2 teaspoons coarse kosher salt

1/4 teaspoon ground black pepper

1 quart vegetable oil for frying

 

Wash the tomatoes and then dry them with a towel or using paper towels. After, cut off the ends and discard them. Slice the tomatoes into half inch thick rings.

Place the eggs and the milk in a medium sized bowl. Whisk until well combined. Put the flour on a plate and then combine the cornmeal, breadcrumbs, salt and pepper in another plate.

Dredge the sliced tomatoes in flour. Dip it into the egg and milk mixture and then coat with breadcrumbs. Shake off the excess.

Heat the oil in a large skillet over medium heat. Cook the tomatoes in batches, depending on the size, so that they do not crowd the pan. The tomatoes should not touch each other. Fry them 3-5 minutes or until they are golden brown. Flip them over at least once.

Transfer the fried green tomatoes to a plate lined with paper towels to drain the excess oil. Arrange them on a platter and then serve immediately.

 

Image from Vagabond Shutterbug


Easy Arugula Salad

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Easy arugula salad is a delicious salad dish which can be prepared in minutes. It has a mix of bitter, sour and sweet tastes and variety of textures. You may add fruits such as grapes or strawberries if desired. Serve with meats or a glass of wine.

 

Serves 4

Ingredients:

4 cups young arugula leaves, rinsed and dried

1 cup cherry tomatoes, halved

1/4 cup pine nuts

2 tablespoons grapeseed oil or olive oil

1 tablespoon rice vinegar

Salt and freshly ground pepper to taste

1/4 cup grated Parmesan cheese

1 large avocado – peeled, pitted and sliced

 

Place the arugula, cherry tomatoes, pine nuts, oil, vinegar and Parmesan cheese in a large plastic bowl with a lid. Season it with salt and pepper to taste. Cover and shake to blend all the ingredients or gently toss to combine. Serve in a bowl or distribute it among individual plates. Top with avocado slices before serving.

 

Image from kirybabe

Tamarind, Tomato and Cucumber Salad

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Tamarind, tomato and cucumber salad is a wonderful side to roasted or grilled dishes. This crunchy salad has a bit if spice plus a hint of sweet and sour taste from the tamarind.

 

Serves 6

Ingredients:

2 teaspoons tamarind puree

1 tablespoon brown sugar

1 tablespoon hot water

250g cherry tomatoes, quartered

1 cucumber, finely chopped

1 red onion, finely chopped

1/4 cup fresh coriander leaves, coarsely chopped

Salt and ground white pepper to taste

 

Place the tamarind puree, sugar and water in a small bowl. Mix well. Season it with salt and pepper.

Next, combine the tomatoes, cucumbers and onions in a medium sized bowl. Add the tamarind mixture and toss until the vegetables are coated.  Refrigerate for at least thirty minutes.

Add the coriander before serving. Serve chilled.

 

Photo Courtesy Of: wEnDaLicious

Tofu Steaks with Rocket Salad

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Tofu steaks with rocket salad is a very delicious Japanese inspired vegan recipe that you will enjoy. It is a healthy meal which is perfect for lunch or dinner.

It is a good idea to place the tofu slices in a re-sealable bag to make sure that the marinade covers the tofu. It is also easier to store in the refrigerator if you want to marinate it overnight.

 

Serves 4

Ingredients:

2 320g packs of firm nigari tofu

2 green shallots, trimmed and finely chopped

2 tablespoons soy sauce

2 teaspoons sesame seeds

1/2 teaspoon finely grated fresh ginger

1 teaspoon wasabi paste

3 garlic cloves, crushed

For the rocket salad:

1 bunch rocket, ends trimmed and torn into small pieces

5 green shallots, trimmed and cut into thin strips

50g snow pea sprouts, ends trimmed

1 nori sheet, finely shredded

1 tablespoon white vinegar

2 teaspoons soy sauce

1 teaspoon caster sugar

1/4 teaspoon wasabi paste

2 garlic cloves, crushed

Freshly ground black pepper

 

Slice the tofu in half to get 2 thinner pieces and then place them in a large glass or ceramic bowl.

In a small bowl, combine the green shallots, soy sauce, sesame seeds, ginger, wasabi and garlic. Mix it well and then pour it over the sliced tofu pieces. Cover and set aside to marinate for an hour. Turn at least once.

Next, prepare the rocket salad by placing the rocket, green shallots, snow pea sprouts and nori in a large salad bowl.

After, combine the vinegar, soy sauce, wasabi, garlic and pepper in a covered jar. Shake well to combine.

Preheat a large non-stick frying pan or stove top grill on medium. Lightly grease it with oil. Cook the tofu marinated tofu steaks for two to three minutes per side or until it is browned. Divide them among individual plates and top them with the rocket salad. Drizzle the prepared dressing over it and serve immediately.

 

Photo Courtesy Of:  Peter Kaminski

Easy Vegetable Korma

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Vegetable korma is a delicious vegetable curry recipe that you will love. You may use other veggies such as broccoli, cauliflower and mushrooms if desired. Feel free to add some chili for some spice. You may serve it with roti or rice.

 

Serves 4

Ingredients:

1 tablespoon olive oil

1 brown onion, chopped

1/4 cup curry paste

2 large potatoes, cut into cubes

600g butternut pumpkin, peeled, seeded and cut into cubes

3 baby eggplants, sliced

2 large tomatoes, roughly chopped

1 cup vegetable stock

1 cup green peas, frozen or canned

 

Heat the oil in a large frying pan over medium heat. Sauté the onions for 2-3 minutes or until they are soft and translucent. Add the curry paste and cook it for one minute or until it becomes fragrant. Add the potatoes, pumpkin and eggplant. Stir until the vegetables are coated with curry paste. Pour in the vegetable stock and add the tomatoes. Set the heat to high and bring it to a boil. Reduce the heat to low and cook it for 8-10 minutes or until the vegetables are tender. Add the green peas. Cook it for another 2-3 minutes or until the peas turn bright green. Transfer it to a large bowl or individual bowls. Serve immediately.

 

Photo Courtesy Of:  Shoshanah

Stir-fried Vegetables in Black Bean Sauce

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Stir-fried vegetables in black bean sauce is a quick and easy dish that you can prepare in minutes. The black bean sauce and kecap manis compliment the different tastes of the vegetables. Make sure not to overcook them because we want them to remain crunchy. If you have the time, you can cook the vegetables in batches.

 

Serves 4

Ingredients:

1 tablespoon peanut oil

150g snap peas, trimmed

400g gai lan, coarsely chopped

200g green beans, trimmed and cut into 2 inch pieces

1 small head broccoli, cut into florets

4 cloves garlic, sliced thinly

1 fresh red chili, chopped finely

2 medium zucchinis, sliced thickly

2 tablespoons black bean sauce

1 tablespoon kecap manis or fish sauce

1 teaspoon sesame oil

1/2 cup unsalted roasted cashews, chopped coarsely

 

Heat the peanut oil in a wok or large frying pan. Add the snap peas, gai lan stems, green beans,

broccoli, garlic, chili and zucchini. Stir-fry them for 6-8 minutes or until they are tender. Stir in the black bean sauce, sesame oil, kecap manis, nuts and gail lan leaves. Cook it for another 2-3 minutes or until the leaves wilt. Transfer it to a serving plate and serve immediately.

 

Photo Courtesy Of:   S.³

Indonesian Gado-Gado Salad

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I first tasted this vegetable salad at a party hosted by an Indonesian couple some years back and it has been a favorite ever since.  Gado-gado is a popular dish in Indonesia and served in many Indonesian restaurants around the world. What makes it particularly special is the peanut sauce dressing – in authentic Indonesian cooking, the sauce is made with the right balance of sweet, sour, spicy, tangy and salty that perfectly complements all the vegetables. Because some of the ingredients used to make the sauce can be hard to find, here is a simpler version. You can also add proteins to the salad such as diced chicken or tofu.

Serves: 6

Ingredients:

For the Salad:

3 cups cabbage shredded or coarsely chopped

3 eggs, hard-boiled and sliced

3 cups bean sprouts (preferably fresh)

2 1/2 cups green beans, cut and blanched (or use the canned variety)

2 medium potatoes, boiled and cut

1 cucumber, sliced

For the Peanut Sauce Dressing:

1 cup peanut butter (preferably creamy)

1 tbsp brown sugar

1 tsp hot sauce (Sriracha or any Asian hot sauce)

1 tsp rice wine vinegar

1 tsp lime juice

1 tsp soy sauce

3 tbsp water

Once you have prepared all the vegetable ingredients, arrange them on a platter. Start with the cabbage as a bed for all the other vegetables and pile them up on the plate with the sliced potatoes and eggs on top.

In a small bowl, mix all the ingredients for the sauce and stir until everything is well incorporated. Taste and adjust according to your preference. Pour the peanut sauce dressing over the entire salad (it should cover all of the vegetables).

Photo Courtesy of: Banana Leaf Philippines