Tag: Recipes

PAN FRIED SOYA NOODLES RECIPE | 豉油皇炒麵

PAN FRIED SOYA NOODLES RECIPE | 豉油皇炒麵

I can never get enough of pan fried soya noodles! It is a classic Cantonese comfort dish. Pan Fried Soya Noodles 豉油皇炒麵 pairs so well with congee for breakfast or over dim sum! Those thin, crispy pan fried noodles are so irresistible and the soya […]

Walter Craft Caesar Recipes Across Canada

Walter Craft Caesar Recipes Across Canada

A total Canadian classic cocktail is the ultimate Caesar cocktail. It is a classic and totally crushable. It goes well over brunch and has the snack built right in! It’s Clamato juice based with a hit of vodka with the whole shebang of flavour and […]

RAW BAR RECIPE

RAW BAR RECIPE

GRANOLA RAW BAR RECIPE SONGOFSTYLE NOMSS.COM FOOD BLOG

Lately I’ve been running around in the morning that I don’t have time to make breakfast. Luckily I always have a healthy stash of these homemade granola raw bars. These energy bars are gluten free, vegan, and made with organic ingredients whenever possible! I love that these healthy bars are 100% delicious without added sugar and has zero fillers (unlike most store bought granola bars that leave you still hungry afterwards)!

I’m addicted to these raw bars. They are great to travel with and I always have a few in my diaper bag. They are great “on the go” snacks! These granola bars are easy to make in under 20 mins.

 

GRANOLA RAW BAR RECIPE SONGOFSTYLE NOMSS.COM FOOD BLOG

I usually use dates, walnuts and sunflower seeds as my stable ingredients. However you can make a few variations depending what you have available at home or what you are craving! You can substitute pecans, peanuts, etc with walnuts. Dates with figs. You can they idea….

 

Below recipe is a starting point and a guide for measurement. To be honest, I usually just free hand this when I make these raw bars.

 

Protip: add a big heaping spoonful of coconut oil otherwise your bars will not set and you will get loose granola. You can alway melt extra coconut oil and reset the mold.

 

GRANOLA RAW BAR RECIPE SONGOFSTYLE NOMSS.COM FOOD BLOG

GRANOLA RAW BAR RECIPE SONGOFSTYLE NOMSS.COM FOOD BLOG

 

Granola Raw Bar Recipe

March 28, 2018
: depends
: Easy

This is a super easy granola raw bar recipe that you can customize with your favourite ingredients. Gluten Free, Vegan.

By:

Ingredients
  • 1 cup Quick Rolled Oats
  • 2 tbsp Chia Seeds
  • 1/4 cup Sunflower Seeds
  • 1/4 cup walnuts (chopped)
  • 2-3 tbsp Coconut Oil (or one giant spoonful)
  • 10-12 Dates (Pitted and sliced)
  • Unsweetened Coconut Flakes for Topping
  • Pinch of salt and black pepper
Directions
  • Step 1 Preheat oven to 350 F.
  • Step 2 Mix rolled oats, chia seeds, walnuts and coconut oil in a mixing bowl.
  • Step 3 Make sure granola is evenly coated with coconut oil.
  • Step 4 Spread on parchment paper on a baking sheet.
  • Step 5 Bake for 15 mins or until golden brown. Make sure not to burn the granola.
  • Step 6 Mix the warm granola with chopped dates in a mixing bowl and stir with a large spoon until the dates are completed coated with granola.
  • Step 7 Line a glass dish with parchment paper and press the mixture into the dish.
  • Step 8 Sprinkle coconut flakes on top.
  • Step 9 Cover glass dish with cover or plastic wrap
  • Step 10 Freeze the bars for two to three hours.
  • Step 11 Slice and serve.
  • Step 12 **Can be stored in refrigerator up to one week.
  • Step 13 **Protip: wrap bars in parchment paper individually for an easy “on the go” snack.

 

 


More: Happy Hour at Trump Hotel Vancouver | TWG Tea Canada | Neverland Tea Salon | Notch 8 at Fairmont Hotel Vancouver

 

 

 

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BEST CLASSIC CAESAR MIX RECIPE | Walter Craft Caesar

BEST CLASSIC CAESAR MIX RECIPE | Walter Craft Caesar

The classic Canadian Caesar cocktail is one of my favourite drinks to order during Happy Hour or Brunch. For my American friends, it is a Bloody Mary with clam juice! The secret is the clam juice. Clam juice makes everything better! Ordering a Caesar is easy. […]

EAT AT HOME by VOULA HALLIDAY COOKBOOK REVIEW & CONTEST

EAT AT HOME by VOULA HALLIDAY COOKBOOK REVIEW & CONTEST

Eat At Home is a pleasant surprise. This is a recent favourite cookbook of mine. It includes a selection of easy DIY blends, spices, marmalade, sauces in addition to easy recipes for soups, salads, main dishes (like fall off the bone ribs), sides, desserts and […]

Citrus Burst Energy Bars Recipe | Eat at Home Cookbook

Citrus Burst Energy Bars Recipe | Eat at Home Cookbook

EAT AT HOME COOKBOOK REVIEW VOULA HALLIAY NOMSS.COM FOOD LIFESTYLE BLOG

Enjoy these brightly flavoured citrus bars as part of a healthy breakfast or carry them
with you for a snack any time of the day. They freeze well, so why not make a double
batch? This recipe comes from Voula Halliday’s Eat At Home cookbook.

 

Citrus Burst Energy Bars

February 15, 2018
: 16 bars
: easy

Enjoy these brightly flavoured citrus bars as part of a healthy breakfast or carry them with you for a snack any time of the day. They freeze well, so why not make a double batch?

By:

Ingredients
  • 2 cups rolled or large-flake oats
  • 1 lemon
  • 1 orange
  • 5 pitted dried dates, coarsely chopped
  • 1 cup almond or sunflower butter
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/4 cup unsalted raw sunflower seeds
  • 1/4 cup unsalted raw pumpkin seeds
  • 1/4 cup ground flax seeds
  • 1/2 cup dried cranberries, coarsely chopped
  • 1/2 cup dried blueberries, cherries, or apricots, coarsely chopped
Directions
  • Step 1 Heat oven to 350°F (180°C).
  • Step 2 Spread oats out on a large rimmed baking sheet. Bake for 15 to 20 minutes, stirring halfway, just until lightly toasted and fragrant. Place toasted oats in a large bowl and set aside to cool.
  • Step 3 Finely grate the zest of the lemon and orange and set aside.
  • Step 4 Squeeze the juice from the orange. You will need 1/2 cup of juice. Pour juice into the bowl of a food processor fitted with the steel blade.
  • Step 5 Add the chopped dates, almond butter, vanilla, and salt. Pulse until you have a smooth, thick paste.
  • Step 6 Transfer date paste to bowl with cooled oats and then stir in sunflower seeds, pumpkin seeds, flax seeds, dried fruit, and citrus zest.
  • Step 7 Mix until well combined.
  • Step 8 Line the bottom of an 8×8-inch pan with parchment paper. Press oat mixture into pan. Cover with plastic wrap and refrigerate for 2 hours, or overnight.
  • Step 9 Remove from pan onto a cutting board and, using a serrated knife, cut into 16 pieces. Store in an airtight container in the refrigerator, or individually wrap the bars in wax paper and store in a container in the freezer for up to 1 month.

 

Other recipes from Eat At Home that I’ve bookmarked include:

 

 

 

Acknowledgement

Excerpted from Eat At Home © 2017 Voula Halliday. Published byCast Iron Press®. Reproduced by arrangement with the Publisher. All rights reserved.

 

 

Where to Purchase?

Amazon

Eat From Home by Voula Halliday
Paperback: 312 pages
Publisher: Cast Iron Press; 1st edition (2017)
Parcel Dimensions: 20.6 x 15.8 x 3 cm
Language: English
The following ISBNs are associated with this title:

  • ISBN-10: 0987839306
    ISBN-13: 978-0987839305

 

 

 

 

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Meatless Zucchini Bolognese | EAT AT HOME COOKBOOK

Meatless Zucchini Bolognese | EAT AT HOME COOKBOOK

Turn zucchini, butternut squash, or carrots into fresh raw pasta using a spiral slicer, peeler, or grater and enjoy the benefits of packing lots of veggies into one meal. This recipe comes from Voula Halliday’s Eat At Home cookbook.       Other recipes from […]

Super Seedy Loaf with Black Pepper and Sundried Tomatoes | EAT AT HOME COOKBOOK

Super Seedy Loaf with Black Pepper and Sundried Tomatoes | EAT AT HOME COOKBOOK

The first time I saw a recipe for a flourless seedy loaf like this was on the blog The Family Dinner by Laurie David. Her inspiration came from a freshly made loaf at the Kong Hans restaurant in Copenhagen. I love Danish cuisine, so this was something I […]

Super Seedy Fattoush Salad | EAT AT HOME COOKBOOK

Super Seedy Fattoush Salad | EAT AT HOME COOKBOOK

In this version of my favourite Middle Eastern salad I use my Super Seedy Loaf instead of pita bread. It’s nutritious and loaded with great crunch in every bite. This recipe comes from Voula Halliday’s Eat At Home cookbook.

 

Super Seedy Fattoush Salad

February 10, 2018
: 4 TO 6 SERVINGS

By:

Ingredients
  • 2 cups thinly sliced bite-size pieces of Super Seedy Loaf with Black Pepper and
  • Sundried Tomatoes (see next recipe)
  • 6 radishes
  • 2 cups (1 pint) cherry tomatoes or 3 large tomatoes
  • 1 green bell pepper
  • 1/2 English cucumber or 3 mini cucumbers
  • 1/2 cup thinly sliced red onion
  • 1/2 cup coarsely chopped fresh parsley
  • 1/4 cup coarsely chopped fresh mint
  • 1/3 cup extra virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 1/4 tsp salt
Directions
  • Step 1 Heat oven to 350°F (180°C).
  • Step 2 Place loaf pieces on a rimmed baking sheet and bake for about 3 minutes until crisp. Set aside to cool.
  • Step 3 Thinly slice radishes. Cut baby tomatoes in half, or if using large tomatoes cut each one into eight wedges. Chop bell pepper into bite-size pieces.
  • Step 4 Place radishes, tomatoes, and pepper in a large bowl.
  • Step 5 Slice cucumber in half lengthwise and, using a small spoon, scoop out seeds from the core.
  • Step 6 Cut each length into bite-size pieces and add them to the other vegetables. If using baby cucumbers, there is no need to remove the seeds, just slice each cucumber into small rounds.
  • Step 7 Add onion, parsley, mint, and cooled loaf to the bowl.
  • Step 8 In a small bowl, whisk together olive oil, lemon juice, and salt. Drizzle over salad. Lightly toss everything together and serve immediately.

 

Other recipes from Eat At Home that I’ve bookmarked include:

 

 

 

Acknowledgement

Excerpted from Eat At Home © 2017 Voula Halliday. Published byCast Iron Press®. Reproduced by arrangement with the Publisher. All rights reserved.

 

 

Where to Purchase?

Amazon

Eat From Home by Voula Halliday
Paperback: 312 pages
Publisher: Cast Iron Press; 1st edition (2017)
Parcel Dimensions: 20.6 x 15.8 x 3 cm
Language: English
The following ISBNs are associated with this title:

  • ISBN-10: 0987839306
    ISBN-13: 978-0987839305

 

 

 

 

 

FOLLOW:
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more:  CHINESE BRAISED BEEF BRISKET & TENDON RECIPE | 柱侯蘿蔔炆牛筋腩 | Stir Fry Okra with Black Fungus 秋葵炒雲耳 | Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋 | Best Seafood Clam Chowder Recipe

 

 

 

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NOURISHING SNOW PEAR LONGAN CHINESE SOUP REICPE 雪梨芡實桂圓排骨湯

NOURISHING SNOW PEAR LONGAN CHINESE SOUP REICPE 雪梨芡實桂圓排骨湯

As the weather gets colder and Autumn-Winter approaches it is very important to nourish ourselves from within. This snow pear longan sweet soup (雪梨芡實桂圓排骨湯) is suitable for all ages. It helps to nourish the lungs and reduces coughing, reduces fire, removes dampness and heals the […]

Chinese Braised Beef Brisket & Tendon Recipe | 柱侯蘿蔔炆牛筋腩

Chinese Braised Beef Brisket & Tendon Recipe | 柱侯蘿蔔炆牛筋腩

柱侯蘿蔔炆牛筋腩 Braised beef brisket and tendon is one of my favourite Chinese comfort dishes. I love it with rice or with soup noodles at wonton restaurants. Often noodle houses always advertise that their beef brisket is their specialty – especially their sauce. Finding the perfect […]

CHINESE SOUP FOR BACK PAIN RECIPE 社仲巴戟豬尾骨燉湯

CHINESE SOUP FOR BACK PAIN RECIPE 社仲巴戟豬尾骨燉湯

社仲巴戟豬尾骨燉湯 CHINESE SOUP FOR BACK PAIN RECIPE NOMSS FOOD BLOG VANCOUVER

One of my favorite past time is making Chinese soup. I love the nourishing and medicinal aspect of healing the body from within. Postpartum Me includes a lot of back pain, weak knees and tender tendons. This Chinese soup recipe is perfect for those suffering with nagging chronic back pains.

This soup is neutral and suitable for most people. While it carries a subtle bitter taste from Codonopsis Pilosula (aka poor man’s ginseng) it is still easy to drink.

 

The soup colour has a dark color from the black bean and Morinda officinalis / Indian Mulberry.

I do not suggest eating the meat from the pork bones after the soup is ready unlike a those from the Green Radish and Carrot with Pork Bone Soup Recipe 青紅蘿蔔豬骨湯.

 

社仲巴戟豬尾骨燉湯 CHINESE SOUP FOR BACK PAIN RECIPE NOMSS FOOD BLOG VANCOUVER

社仲巴戟豬尾骨燉湯 CHINESE SOUP FOR BACK PAIN RECIPE NOMSS FOOD BLOG VANCOUVER

Health Benefits of Chinese Herbs

 

社仲 Eucommia ulmoides – enhance bones strength and body muscles, reduce fattiness, enhance energy metabolism and antioxidants

巴戟 Morinda officinalis / Indian Mulberry – enhances libido because it improves kidney functions. Useful to treat urinary incontinence, female infertility due to cold uterus, pain and numbness because of wind-cold, soreness and weakness of low back and knee, and rheumatism etc.

党参 Codonopsis pilosula – enhance immunity, dilate blood vessels, lower blood pressure, improve microcirculation, enhance hematopoietic function, and so on.

 

社仲巴戟豬尾骨燉湯 CHINESE SOUP FOR BACK PAIN RECIPE NOMSS FOOD BLOG VANCOUVER

I love using my OXO fat separator! It has a capacity for 4-cup/900mL. Pour the soup into the separator, and watch the fat rise to the top while soup settles to the bottom. The heat resistant strainer catches unwanted bits, and the stopper prevents fat from rising to the top of the spout. Once the soup has settled, remove the strainer and the stopper and pour out perfect clear soup. A shield prevents the gravy from spilling over the top of the separator, instead of through the spout. And it is dishwasher safe! This is the best fat separator I’ve purchased lately!

 

社仲巴戟豬尾骨燉湯 CHINESE SOUP FOR BACK PAIN RECIPE NOMSS FOOD BLOG VANCOUVER

 

Chinese Soup for Back Pain 社仲巴戟豬尾骨燉湯

November 16, 2017
: Easy

Nourishing soup for healing back pain and weak tendons

By:

Ingredients
  • 社仲 Eucommia ulmoides
  • 巴戟 Morinda officinalis / Indian Mulberry
  • 豬尾骨 Pork tail (1 lbs)
  • 黑豆 Black beans
  • 党参 Codonopsis pilosula (not shown above)
  • 杞子 Goji berries
  • 玄肉/ 龍眼肉 Dried Longyan
Directions
  • Step 1 Wash all dry ingredients and blanch in hot water
  • Step 2 Blanch pork bones and in hot water
  • Step 3 Fill clay pot with water to 80% water level, bring to boil and add all ingredients in
  • Step 4 Boil on high heat for 3 hours
  • Step 5 Reduce to medium heat for another 3 hours
  • Step 6 Add pinch of salt for taste
  • Step 7 Serve hot

 

 

 

社仲巴戟豬尾骨燉湯 CHINESE SOUP FOR BACK PAIN RECIPE NOMSS FOOD BLOG VANCOUVER

Pin the above image to your Chinese recipe board to bookmark this page. We are so excited to share our recipes with you!

 

 

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more: Stir Fry Okra with Black Fungus 秋葵炒雲耳 | Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋 | Best Seafood Clam Chowder Recipe

 

 

 

 

Chic Choc Rum Cocktail Recipe

Chic Choc Rum Cocktail Recipe

We were recently introduced to Chic Choc Rum. One of the first things we were told was to make a delicious cocktail. There are a good handful of refreshing cocktails on their website like the Chic Buche and the Chic-Lantro which tastes like spiced mojito! […]

Sparkling Ice Coconut Pineapple Bellini Mocktail Recipe

Sparkling Ice Coconut Pineapple Bellini Mocktail Recipe

Summer is heating up and what better way to cool down than with some fun DIY cocktail and mocktail recipes! Sparkling Ice beverages are perfect for those looking to maintain a healthy lifestyle while still indulging in a delicious treat! These low calorie cocktails are […]