Soy Milk Pudding + Maple Syrup

Eggs - 4
Soy Milk - 600cc
Mint Leaves and Seasonal Fruit (e.g. Rasberry.  Red berries are good for appearance - those in the picture are from a pomegranate.) 
100% Pure Maple Syrup 


1 - Beat Eggs well and add Soy Milk
2 - Strain step 1 through Strainer so that it will be smooth
3 - Pour step 2 into Ramekins and place Ramekins in a big pot. Add water 1.5cm ~ 2cm deep
4 - Boil step 3 with High flame until the water starts to boil, then turn the flame low and place lid on top. Boil for 20 mins
5 - Cool in the fridge. Decorate with Mint Leaves and Fruit before serving and drizzle Maple Syrup over the top (not too much!).


Limit sugar intake to almost none at all. Cut White Sugar out completely.
Grains, Beans, Potatoes and Fruits; most Foods of Plant Origin contain Sugar. By eating the appropriate combination of these, your body will never be short of sugar.


If you feel you absolutely must have 'Sweets', chose unrefined natural sugar and limit intake to a small amount. Avoid 'White Sugar' altogether and use Maple Syrup,Honey or Brown Sugar where possible.

Tomato and Salmon Marinade

Tomato and Salmon Marinade 

Onion - 1/4

Garlic - 1 piece

Tomato - 3

Parsley -  a hand full

Salmon -  3 to 4 pieces

Apple cider vinegar - 2 to 3 tbl spoons

Extra Virgin Olive Oil - 1 tbl spoons

Mustard- 1 tbl spoon

Wholemeal flour 

Salt & Pepper

1 - Grate Onion and Garlic

2 - Mix Vinegar, Oil and Mustard well. Add Onion and Garlic.

3 - Cut Salmon into pieces and add Salt & pepper. Batter Salmon with flour and then grill them in an oven until it starts to brown.

4 - While Salmon is still hot, dip in marinade from step 2. Let it cool down a bit then add Tomatoes and chopped Parsley.

5 - Cool them in the fridge before serving. 

I found nice Heirloom Tomatoes at the Farmers market so I used those instead of normal Tomatoes:) I love Heirloom Tomatoes as they have rich flavours.

Salt & Soy sauce

Recipes on this blog are quite simple. So the quality of condiments you use changes the taste of dishes a lot. Therefore I like to use good products especially for Salt and Soy sauce. Above are the ones I use and like them very much - Kikkoman Organic Soy Sauce and Australian Lake Salt. They are found in supermarkets like Coles and Woolworths. 

Basic Miso Soup

Basic Miso Suop (4 people)
A
Water - 700cc
Dried Kelp (Konbu) - cut into 5cm pieces x 2
Miso - 2 1/2~3 tbl spoon
B
Small Onion - 1
Dried Seaweed (Wakame) - 1/2 hand full, soak in water for 10min then drain off the water
(You can buy Konbu, Miso and Wakame from either Asian Groceries or Health Food Shops.) 


1 - Soak Kombu in Water (Above Photo) for approx 30 min. Turn on stove and wait until Water just starts to boil then take Kombu out of the Water. 
2 - Add sliced Onion to 1 and boil until Onion is cooked.
3 - Add Miso to 2 by using two Table spoon. Make sure they melt.
4 - Add Wakame and boil for a few seconds. 


You can replace B with different ingredients. I used Wakame this time as Seaweed is a nutritionally important part of the traditional Japanese diet. Examples of ingredients are;
Tofu & Shallots, Pumpkin & beans, Sweet Potato & Shallots, Chinese Cabbage & grated Garlic, Potato & Leek, Mushroom & Garlic Chives etc. You can be creative and use different combinations of veggies to experiment! The important point is after adding Miso, not to boil it too much. 

Bye!