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ayurvedic chef hong kong

Mung Beans- The Benefits

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Mung Beans- The Benefits

Mung beans are so versatile that they can be added to many dishes including soups, casseroles, stews and even bean burgers. In Ayurveda they are revered for their easy digestibility and absorption into the body, this is why they are called tri-doshic, meaning that they can be eaten and assimilated by many different body types and digestive capacities. Combined with basmati rice, they make for a nutritious food source known as kitchari.

In Ayurvedic medicine, a kitchari fast is done to eliminate toxins from the body and help maintain homeostasis. The combination of of green mung beans with basmati rice and varying levels of spices is all it is. The person fasting, depending on their capacity to digest, assimilate and eliminate, can add various vegetables to the kitchari or stew depending of what dosha they are. Combined with either ghee or sesame oil, this food is so nutritious that you can live off it. 

Doing a fast requires attention to detail, and therefore no alcohol, dairy, cold foods, caffeine or sugar should be consumed during this time. Also it is advisable to reduce over exerting the body and doing gentler forms of physical exercise like yoga, swimming or walking. 

As stated, mung beans are incredibly versatile, check out our vegan shepherd's pie recipe in the blog section. Subscribe today to get amazing healthy recipes. click here to subscribe

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Feeding Hong Kong - rooftop garden

It was a great and successful event at the rooftop garden. Three students from HKU Space participated in this then. It was one of those events that was conducted on a very hot day, yet we all managed to pull off the feeding of 60 people

 

According to Gabriele, this event was to raise awareness on the need to have more rooftop gardens for Hong Kong to become a more sustainable and environmental place. 

 

These gardens can provide food where there is a need. It also educates children and adults alike on the benefits of planting rooftop gardens in urban areas.  This can be used as a carbon offsets tool. 

 

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If you would like to volunteer for the next event, please contact me at LTF@lovetruefood.com 

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Indian Fever Prep

We are prepping for the love true food special 'Indian fever' private dining. It is going to be an excellent experience for the participants as we have been cooking up a storm all day. 

 

We will start off with an amuse bouche, minced keema with guacamole and toasted sunflower seeds followed by a beautiful dhal soup and Kati kebabs. 

This is the set up of the kitchen. 

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 We are even serving special beer purchased by LTF. The beer brewery is called Moonszen by Laszlo and Michelle. Only hk$60/bottle. 

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Here are some of the "party in the mouth" canapés... We will top them with organic toasted sunflower seeds... 

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And keema... Yum 

 

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Stay tuned for more amazing menus... 

 

Lots of love and great food experiences ...

 

chef Lakshmi 

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My Thai-riffic cooking experience

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My Thai-riffic cooking experience

When we arrived at Love True Food’s home kitchen studio, we were greeted by the fragrant smell of basil, lime and galangal. We eagerly sat down around the island that surrounded the open kitchen with our tongues wagging and our stomachs grumbling.

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All about Kiwi's (the fruit) and Chilis

Kiwis are a great source of vitamin C and E. They aid in proper elimination of food items and have a great effect on the overall digestion. It is no doubt that these fruits are super foods. Kiwis help with skin conditions such a acne (the cystic kind) because they help cleanse toxins from deep within the gut and system. In addition, the have potassium, folate, polyphenols (phenolic acid), and fiber.  In particular they break down hard to digest proteins from the system... as they contain actinidin (an enzyme that breaks down proteins into amino acids).

So the next time you feel constipated... reach for a kiwi and in time you'll be sailing smoothly again.

Chilis on the other hand are also an excellent source of vitamin C. They are great relievers of intestinal parasites. And did you know that in remote villages in India, they eat raw green chills to help ward of flus and colds, especially during the Monsoon season.

Here at Love true Food we have began to test the market for our chill and coriander chutneys, excellent accompanies to breads and rice dishes. As the chills help to break down the carbohydrates...

Find us at the Green Queen Event on the 15th March, 2014 at the Space...

 

 

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BEST YOU... we will see you again!!!

What a great workshop, filled with love light and laughter.  

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thank you to everyone who made it, and stay posted for more workshops of this kind...

With loves,

 

The Yoga and Ayurveda Sisters,

Lakshmi & Hersha

 

 

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WORKSHOP - RAW

RAW FOOD WORKSHOPS COMING UP IN MARCH... See below for a full description. Early Bird Booking Price HK$3,000 before February 9th, 2014 Thereafter HK$3,600

If you refer a friend, you get HK$250 off the original price.

Kitchen Gardening Class Description

The Living Foods Diet, started in the 19th century and pioneered by Dr. Ann Wigmore, is a healing diet ideal for recovering from illness, losing weight, building immunity, aiding digestion, and maximizing health and vitality.

In Kitchen Gardening you will learn: • How to make fermented foods like Rejuvelac, Coconut Yogurt, and Sauerkraut, which aid digestion and build the immune system. • How to grow sprouts, wheatgrass, and young greens--living foods rich in enzymes, protein, and nutrients. • How to make Orange Sesame Dressing • How to make raw delicious non-dairy herb cheese

Menu: Rejuvelac, Sauerkraut, Sprouted Garden Salad with Orange Sesame Dressing, Herb Cheese and Mango Coconut Yogurt. Tasting: Kimchi, flax crackers

Wrap and Rolls Class Description

Everyone loves to eat with their hands and to take food "to go"-- which explains the popularity of finger foods such as sandwiches and burritos. But the typical sandwich is high in carbs and can leave you feeling weighed down. Raw Wraps and Rolls are the solution to energizing food on the go.

In Wrap and Roll you will learn:

• How to roll picture-perfect California rolls • How to roll Vietnamese salad rolls. • Nut Salmon (vegetarian) Pate • How to make assorted dips and spreads, spicy miso paste, mock peanut sauce and pate).

Menu: California Rolls, Vietnamese Salad Rolls, Assorted Dips and Spreads, Spicy Miso Paste, Mock Peanut Sauce, Eggless Mayonnaise

* As this is a workshop, all participants will be awarded certification at level 1 from Love True Food Ltd.

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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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