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Hong Kong Healthy Cooking Classes

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Hong Kong Healthy Cooking Classes

I converted my apartment in West Kowloon into a small cooking studio for those wanting to hone in to their creative abilities as a master chef. The catch is that all classes are vegan or vegetarian, and you know what, the food tastes so much better than a diet full of meat and dairy. Whilst I am not a hardcore vegan, I do proclaim to be the best vegetarian cooking instructor in town. You can book as an individual or within a group of 8, for a partial participation experience. After the class, get to taste your creations with a glass or two of wine or one of our healthy detox drinks. You really won;t find such an exclusive experience elsewhere in Hong Kong. Health is cool, and focusing on healthy plant based food is not only good for you, but also good for the environment. Don;t get me started on why, that's saved for another blog post. 

Our most popular class is the vegetarian Thai Cookery Class, see offerings below; 

THAI- RIFFIC

Learn true authentic Thai food from a vegetarian and vegan perspective.  Learn the basic skills necessary to build on a foundation of true culinary delight without the harmful effects of animal protein. Menu includes:  Home made vegetarian Tom Yum Paste, Tom Yum Soup, Pomelo Salad, Tofu or Seitan Basil, Garlic Fried Rice.  

Duration: 2 ½ to 3 hours    Price: HK$880

* Menus may vary according to seasonality of ingredients. 

 

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Cream of Carrot Soup by LTF Kitchen

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Cream of Carrot Soup by LTF Kitchen

Cream of Carrot Soup

Serves 2


Ingredients:

  • Carrots, 2 cups chopped
  • Onion, 1 chopped
  • Sun dried tomatoes, 3 pcs
  • Rolled gluten free oats, ¼ cup 
  • Ghee, 1 ½ tbsp
  • Ginger, 2 inch pc chopped
  • Garlic, 2 cloves
  • Rosemary, 2 sprigs
  • Bay Leaf, 4 pcs
  • Thyme, 6 sprigs
  • Splash of white wine
  • 4 cups vegetable stock, (plus extra for desired consistency) 
  • Salt and pepper to taste
  • Optional: ¼ cup cream or cashew cream *


What to do:


In a soup pot, heat ghee on medium heat, add onion and brown for 2 minutes . Add carrots, tomatoes, ginger and garlic, sauté for 5 minutes until carrots are soft. Next add the rolled oats, the mixture should dry substantially. Add the herbs and sauté for 2 additional minutes, then deglaze with wine. Using an immersion blender, blend until smooth. Add the vegetable stock, bring up to a boil then reduce to simmer. Add cream and heat through. Season with salt and pepper. Serve warm. 


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Homemade GlutenFree Chickpea Pasta

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Homemade GlutenFree Chickpea Pasta

So with my nephews recent discovery of gluten intolerance, I've decided to embark on trailing and testing new found gluten free goodies. Yesterday I tried out this recipe adapted from Snixy Kitchen, only I adapted the recipe with what I had in the fridge. 

Ingredients

  • 2-¾ cups sifted chickpea flour (300g)*
  • ¼ cup tapioca starch (35g)
  • ¼ cup sorghum wheat flour 
  • 1 teaspoon xanthan gum
  • 3 large eggshells used 
  • 1 ½ tablespoon olive oil
  • ½ teaspoon salt
  • Water, as needed
  • All-Purpose GF Flour (Bob's Red Mills), for rolling out (or more chickpea flour)

Directions

Sift the flours and xanthan gum into a bowl, add the salt and make a well in the centre. Add the eggs into the centre and using a fork, whisk the mixture. Keep whisking until a thick paste forms. Using your hand begin to knead the dough into a pliable ball, keep adding water as needed. Make sure the dough is neither too dry or too moist. 

Once the dough consistency is a ball, cover with a  wet cloth and keep in the fridge for 30 minutes. After the dough has rested. Divide into 6 balls. Begin to add flour and roll out. Using a pasta machine, place dough into level 1, fold in half and repeat. Then keep rolling out the dough until level 4. From this point, you may cut the noodles into spaghetti or linguine. 

The pasta takes 3 to 4 minutes to cook in salted boiling water. So make sure you taste it before taking it out of the water. Once out of the water you can sauté  it with ghee and some okra, pumpkin, cayenne pepper and cheese. 

See the pictures below; 


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Turmeric for Inflammation

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Turmeric for Inflammation

The best spice for inflammation is turmeric. It helps ease digestive disturbances and is used fairly often in Indian cooking. Not only does it have anti inflammatory properties but it is used extensively in beauty products. Incorporating small doses into food and drink can really help the gut heal. I've seen this first hand . Especially with those suffering from digestive issues like IBS, gastritis, heartburn and pain. 

 

So the next time reach for your turmeric. 

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Just One Ingredient

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Just One Ingredient

Here it is. A pasta product that not only looks good, but tastes great. Made from just one ingredient, this pasta if perfect for gluten intolerant clients. At SHOP LTF, we are now selling some of this brilliant pasta dry and ready made. Try some of our scrumptious recipes such as black truffle and black bean pasta, red lentil and vegan cheese fettuccine pasta. 

LTF was so happy to be able to use this pasta for our clients that we've created unique recipes that taste delicious and are exclusive for our clients on a GF and MEAT FREE DIET!!! (Or should I say cruelty free!!!) Try some today and let your body see the difference. 

Visit our online shop ... click here... 

Black Bean Pasta with Mushrooms and Truffle Oil * (can buy at Shop LTF)

Black Bean Pasta with Mushrooms and Truffle Oil * (can buy at Shop LTF)


Here is more information about the product and its founders... 

Best Gluten-Free, Organic, Non-GMO Project certified pasta in the world, no mush, al’dente perfect every time!

Gluten-Free is not an alternative, for many it's a way of life, don't let chemically induced Gluten Free products into your life, read the ingredients, if it's too hard to read or too long, then assume it's not good for you. Tolerant's healthy legume pasta is simply made with purified water and Organic, Non-GMO Red Lentils or Black Beans, nothing else!

"We really wanted to create a food that had only one ingredient and 
at the same time was wholesome, nutritious, and great for the body."

Tom Friedmann and his wife Ellie have always been on the lookout for healthy, new innovative ways to eat. Since his retirement, he has been looking for something in the food business to occupy his time, as well help mankind survive old age by eating healthy and disease free.

Hence, his journe began. In 2005, Tom spent three weeks at Hippocrates Health Institute in West Palm Beach, Florida where he learnt how to become green, raw, and nutritarian. It was through this journey that Tom and his wife discovered that meat was not necessary for great health and that it could be replaced by Legumes, which are Lentils, Beans, Garbanzos and Peas.

So evolved the search and process for such a product and eight years later, Tom and his wife are proud to introduce to the world "TOLERANT", a single ingredient product line composed of legumes cut into popular pasta shapes, certified ORGANIC, GLUTEN FREE, and NON-GMO.

TOLERANT is looking forward to contributing to your health!

 

 

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CASHEW CHEESE RECIPE

REMEMBER THOSE DAYS OF DAIRY WHEN CHEESE MEANT THE WORLD!!!Well the dairy industry is corrupt and thus most milk products are tainted with hormones and the kind of stuff that wrecks havoc on your body. I'm not saying all dairy, but the majority of it is tainted. In Ayurvedic medicine, dairy is considered sattvic, meaning that it is a great food item for stilling the mind, and adheres to the principles of Sattva (purity).

In Ayurvedic medicine however, the milk is't tainted with growth hormones, and so its use is actually healing to the body and mind. Although some types of milk are still conducive to healing and health, at the LTF home kitchen studio, we've managed to find alternatives for the dairy and cheese cravings. One thing that we've found works great is cashew cheese. It's rich creamy texture gives way to amazing satiation on the taste buds.

Here is a great recipe for the cheese itself.

Vegan Cashew Cheese

Makes 4 cups

1 1/4 cups raw cashews 1/2 cup nutritional yeast (depending on the saltiness, use more or less according to taste) 2 teaspoons sea salt 2 teaspoons garlic powder 1/8 teaspoon chilli powder 1/8 teaspoon white pepper 3 1/2 cups plain unsweetened almond milk 1 cup (about 1 1/2 ounces) agar agar flakes 1/2 cup canola oil 1/4 cup yellow miso 2 tablespoons fresh lemon juice

How to do it:

1) In a Blendtec, ground the cashews (do not allow the cashews to turn into a paste). Next, add the nutritional yeast, garlic powder, salt, chill powder, and white pepper. Pulse 3 more times to blend in the spices.

2) In a saucepan, place the almond milk, agar, and oil and simmer over high heat. Decrease the heat to medium and continue to simmer for 10 minutes, until all the agar is combined with the milk.

3) Keeping the Blentec running, gradually add the almond milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, the mixture will be a creamy smooth consistency, once this is achieved, add the miso and lemon juice. Readjust the seasoning if needed.

You can use the cheese as is, or place in the fridge until a harder cheese is formed.

The cheese lasts for 4 days, in the fridge

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