By Lee Holmes
Consume your self appealing! an easy and encouraging advisor to consuming for maximum heath and sweetness. Supercharged positive factors greater than a hundred recipes, lots of that are freed from gluten, wheat, dairy, yeast and sugar, and every bursting with nutrient-rich or 'super' meals that would aid nourish, heal and restoration. this can be your one cease store for simple, vivid and flavourful nutrients that may jump-start your immune process, develop your power degrees and hold your long-term attractiveness, wellbeing and fitness and future health.
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Additional resources for Eat Yourself Beautiful: Supercharged Food
Sample text
How to Prepare Bitter Melon 1. Trim the ends of the bitter melon, and then slice it in half lengthwise. 2. Using a spoon or a melon baller, scrape out and discard the seeds and white pith from the center of the bitter melon. 3. Here's how your bitter melon should look once you've scooped out the pith. 4. Slice the bitter melon halves into thin or thick crescent shapes as needed, and then cut into chunks or small dice as needed. 45 VEGETABLES AND SALADS Kale Greens in Coconut Milk LYING Laing Laing (pronounced "lah-ing") is conventionally made with fresh or dried taro leaves slowly simmered in coconut milk.
But don't let this reputation fool you. Because of the natural botanical bounty of the Philippines, there are a number of incredibly delicious vegetable dishes that can either serve as a light counterpoint to richer dishes (yes, like pork), or they can be served on their own with rice for a light lunch or dinner. I wanted to share and highlight a few of the fruits and vegetables commonly used in the Philippines, but can be easily found in Asian markets. So in this section, you'll find a light and refreshing salad that pairs sour green mangoes with crunchy jicama and soft vermicelli noodles, as well as a unique and flavorful quiche that showcases bitter melon with bacon.
My recipe for Bitter Melon and Bacon Quiche is a melding of an Ilocano breakfast favorite of scrambled eggs and bitter melon, and the classic French dish, quiche Lorraine. In my Franco-Filipino custard, the flavor of the bitter melon is complemented by the saltiness of bacon and the richness of cream and cheese. Serves 8–10 Prep Time: 30 minutes Cooking Time: 2 hours 1 recipe Flaky Pastry Pie Crust (page 23) ½ lb (250 g) bacon, cut into ¼-in (6-mm) thick matchsticks 1 cup (125 g) diced onion 1 cup (125 g) diced bitter melon (see How to Prepare Bitter Melon, opposite) 4 cloves garlic, minced 1 cup (70 g) shredded Edam cheese 3 large eggs, lightly beaten 1 cup (250 ml) milk ½ cup (125 ml) heavy cream 1 teaspoon fish sauce ½ teaspoon freshly ground black pepper Roll out the dough for the Flaky Pastry Pie Crust on a lightly floured work surface, until the dough is 10–12 in (25–30 cm) in diameter.