Orange Lemon Ice

You'll only need 5 fresh lemons and 1 orange

Squeeze, pour in to the cubes, and freeze. Their you go ready for ice tea.

Fresh Lumpia

Wrap Ingredients:

4 eggs

1 cup all purpose flour

1/2 cup milk

1/2 cup water

1/2 teaspoon salt

2 tablespoons melted butter

Preparation:

Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.)

Heat nonstick pan. Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once wrap mixture has lots of little bubbles, loosen any edges with spatula. Flip wrap over. This side cooks quickly. Slide wrap from pan to plate.

Filling Ingredients:

1 med. carrot shredded

1/2 lb fresh green beans

1/2 lb napa cabbage

1/2 lb jicama/julienne cut (optional)

1 tbsp chicken soup base 

pinch of salt

pinch of ground pepper

5 cloves garlic (coarsely chopped)

5 tbsp olive oil

5 baby romaine lettuce leaves

Preparation:

Medium heat, oil in to pan. Drop garlic, fry until golden brown, set aside half of garlic for garnish. Stir fry all ingredients until soft but not over cook. Chicken soup base, salt, and ground pepper in to taste.

Sauce:

1 c. water

1/4 c. brown sugar

1 tbsp soy sauce

1 tbsp corn starch

2 tbsp olive oil/cooking oil

Preparation: 

Medium heat, oil in to pan and corn starch next. Stir until oil and corn starch incorporated, adjust heat to low and brown sugar to mixture. Keep stirring until well mixed, pour water and soy to mixture stirring constantly. Mixture should be light sweet (adjust taste to likeness) and thin in thickness. 

Assemble:

Take a wrap and lay flat to a prep board. Take 1 romaine leaves to wrap, scoop 3 tbsp of filling and place in the middle of wrap over lettuce, fold wrap from bottom of lettuce covering the filling, take both sides overlapping each other. For presentation, place wrap on a plate facing up (follow pic) and pour sauce on top and garnish with browned garlic.

Note: Fresh, light, and something different.

Creamy Mango and Strawberry Popsicle

Ingredient:

10 strawberries

1 ripe mango

1 cup sweet milk

1 8 0z heavy cream

1 cup regular milk

Procedure:

1. Put all ingredients in the blender, fruit should be coarsely blended. Pour them in a popsicle molder or you can use a 1/2 size treat bags. Put them in the freezer overnight.

Bitter Gourd Stir Fry

http://www.juicing-for-health.com/bitter-gourd-benefits.html

Ingredients:

1 cup sliced bitter gourd

1 cup fresh okra

1 cup lima beans

1 cup almond

1 extra firm tofu

2 tbsp olive oil

1 tbsp oyster sauce

1 tsp turmeric

3 gloves garlic

pinch of ground pepper

Procedure: 

1. Cut tofu into 1x1 inch cubes, pat with kitchen towel, season with 1 tbsp olive oil, pinch of pepper and 1 tsp turmeric. Line tofu in foiled cookie sheet and broil low for 10 to 15 minutes or until lightly brown.

2. In a big skillet, pour olive oil, drop garlic, and almond. Stir and cook for a minute in low heat. 

3. Add in all ingredients including tofu, mix well, and season with oyster sauce. Mix it all well and let it cook for 5 minutes.

Note: Bitter gourd is bitter blanching can take out some of the bitterness. But if you want to get the whole benefit out of it, cook straight. This recipe is guaranteed light and healthy.

Pineapple Spritzer

 Ingredients:

3 cups dole pineapple juice

2 cups club soda/sprite

1 cup fresh orange juice

Mix ingredients in a big pitcher, add ice, and garnish with slices of pineapple and orange.

Orange Cup Cake

Ingredients:

1 duncan hines yellow cake mix

3 eggs

1 orange +/= (1 1/3 water/milk)

1/3 oil

Icing:

1 8oz light cream cheese

1 cup powdered sugar

1small heavy whipping cream

orange food color

Procedure: 

1. Follow cake instruction on the box, squeeze orange on glass measuring cup and add milk to come up to 1 1/3 cup fluid. Empty cake mix to the mixer, add all ingredients, and mix well at least 2 minutes. Bake according to the instruction. Let it cool completely before icing application.

2. Empty cream cheese and add sugar to the mixer. Mix well until well incorporated and silky moist. Add in heavy cream and whisk for at least 5 minutes. Mixture should stick together not runny when it's ready. Drop a little food color to the mixture and beat well. Into a piping bag with flower tip and form big flower starting from the edges to the middle.

Note: I use gel food color, best for pastel colors. 

Healthy Salad

1 apple

1 roma tomato

1 sm. carrot

1/2 pepper

3 tiny radish

few slices of fresh pineapple
kidney beans

cilantro

Dressing:

1 tbsp olive oil

juice of 1/4 fresh lemon

pinch of ground pepper

light salt

Wash, slice and cut veggies and in to a big salad bowl. Prepare dressing by incorporating all dressing ingredients and pour to vegetable slices. Mix well and garnish with cilantro.

Toasted Coconut Cream Tart

Ingredients:

3 cups  toasted desiccated coconut

2 cups sugar cookie

5 tbsp melted unsalted sweet butter

1 cream cheese

1 jello coconut cream pudding mix

2 cups heavy whipping cream 

1/2 cup powdered sugar

1 can coconut milk

1 egg

Blended some strawberries, water, and sugar for this simple syrup. 

Crust:

1. Set oven broiler to low and toast desiccated coconut for 5 minutes, watch closely to avoid burning. Let it cool, combine sugar cookie mix, and melted butter. Mix well.

2. Press mixture. It should stick together, if not add more melted butter. Pour mixture to a 10 inch tart pan and press crumbs smoothly to the edges and in the middle.

3. Preheat oven to 350 degrees and bake crust for 8 minutes and let it cool.

Coconut Cream Filling:

4. In a pan, combine coconut milk and cream cheese. Stirring continuously until well incorporated, whisk egg, and add slowly  in to the mixture. Turn heat to low, continue stirring mixture for 5 minutes. 

5. Pour mixture to a blender and blend in coconut cream pudding mix for 2 minutes. Scrape sides and continue blending for another minute. Pour blended mixture in to the crust.

6. In to the fridge for an hour.

Topping:

7. Heavy whipping cream and powdered sugar to the mixer in high speed for 10 minutes. 

8. Spread topping to tart, sprinkle toasted coconut on top and garnish with berries.

Note: Blender is optional. Filling can be fix straight to the pan. I like to blend my filling for silky and smooth consistency of the mixture. Strawberry slices can go with this good. Enjoy!

Mini Stuffed Tomato

 Ingredients:

1 package Betty Crocker Stuffing Mix

1 package sapori tomato

2 tbsp olive oil

pinch of salt

pinch of pepper

1/2 tsp paprika

Procedure:

1. Fix stuffing according to instruction. I used 3 leaves of dice napa cabbage and 1/4 onion.

2. Wash tomatoes cut thin off top and save tops. Use melon baller, scoop out inside core and seed of tomato.

3. In a bowl and season with pepper, salt, paprika, and olive oil.

3. Brush olive oil to baking dish and  fill piping bag for the stuffing to stuff tomato, can use spoon. Drizzle remaining olive oil mixture from pan.

4. On the same pan, put tomato tops in and arrange them on top of the stuffing.

Note: This finger food recipe is good for parties and can be serve bake or fresh. If prefer bake, preheat oven 350 and bake for  8 to 10 minutes.

Coconut Candy (Bukayo)

Ingredients:

1 whole fresh grated coconut

1 1/2 brown sugar

3/4 water or milk

1 tsp cinnamon

1 tsp vanilla

Procedure:

1. Cut fresh coconut into half and take out from shell. Use cheese grater or food processor to grate coconut meat.

2. In a pan, combine water, sugar, cinnamon, and vanilla. Bring to a boil and silky smooth consistency. Add in coconut stirring continuously. Watch for big slow bubbles, then it's ready.

3. Line a cookie pan with wax paper and scoop the mixture as quickly as you can to avoid dryness. Let it set in room temperature for at least 30 minutes to harden.