Vietnamese spring rolls with pumpkin, tofu, peanuts and basil

30 ml peanut oil or sesame oil

175 g tofu

2 shallots, halved and then thinly sliced

2 garlic cloves, finely chopped

350 g pumpkin, flesh thinly sliced

1 carrot, cut into julienne strips

15 ml soy sauce

4 green chillies, deseeded and finely chopped

1 smaller iceberg lettuce

1 bunch basil leaves

115 g roasted peanuts

100 ml hoisin sauce

20 round rice papers


1. Heat half the oil in the pan. Fry tofu on both sides until colden. Remove from the pan and cut into thin slices

2.  Heat the other half of the oil in the pan. Add pumpkin, carrot, soy sauce and 120 ml of water. Cook until ingredients are almost soft. Remove from the pan. 2. 

3. Pour some lukewarm water into a shallow dish. Soak the rice papers, 1-2 at a time, for about 2-3 minutes, until they are pliable. Place the soaked rice paper on a clean dish towel and cover with a second dish towel  to keep them moist. Work with one paper at a time. Place the paper on a clean surface in front of you. Place a lettuce leaf towards the edge nearest to you, leaving about 2,5 cm/1 in to fold over. Place a mixture of vegetables on top, followed by a few slices of tofu, little bit of chilli, hoisin sauce, basil and nuts.

4. Fold the edge nearest to you over the filling, tuck in the sides, and roll over tightly to the edge on the far side. Place the filled roll on a serving plate and cover with clear film (plastic wrap) or a dish towel, so it doesn’t dry out. Repeat with the remaining rice papers and vegetables.

Serve with a dipping sauce.

Chilli dipping sauce

Photo by Engin Akyurt on Pexels.com

220g of sugar

160 ml of white wine vinegar

6 kaffir lime leaves

6 red chillies, roughly chopped

Place the sugar, vinegar, kaffir lime leaves, and chillies in a small pot. Put the pot on a hot stove and bring to a boil. Reduce the heat and let the mixture simmer for about 5-7 minutes, until the sauce thickens. Let it cool down and serve with spring rolls.

(PS! the sauce is not as spice as it looks.)

Lime and lemongrass creme brulee

Ingredience

400 ml double cream

1 vanilla pod

4 kaffir lime leaves, thinly sliced

2 lemongrass sticks, only the white half, sliced

60 g sugar, + 20 g for the cover

6 egg yolks

Instructions

Preheat the oven to 150 degrees.

Pour double cream in the saucepan. Split vanilla pod lengthwise in two. Use the tip of the knife to scrape out all the tiny seeds and add them into the double creme. Add lime leaves and lemongrass and bring the mix to boil. Boil for 1-2 minutes and remove the pan from the heat. Cover the pan with a skillet and let it sit for 10 minutes.

Hand beat sugar and egg yolks to a creamy mixture. Slowly pour the cream mixture into the egg mixture while constantly stirring. Make sure it’s all well mixed together. Pour mixture through a sieve and into ramekins. Make sure that only 2/3 of the ramekin is filled with the mixture.

Put the ramekins on a higher edged baking dish. Pour water into the baking dish to reach halfway up the ramekins. Carefully place baking dish in oven. Bake about 40 minutes until creme brulee is mostly set but with a slight jiggle in the centre.

Carefully take the tray out of the oven and remove the ramekins out of the water. Leave the creme brulee to cool down. When cool, cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days.

Just before serving, sprinkle about ½ tsp sugar evenly over surface of desserts. Using a mini torch heat until the sugar melts and caramelizes (don’t burn). Repeat once more and serve immediately.

Did you make the recipe? Leave a comment and let me know how it turned out for you!

The Metabolic Diet: All You Need to know

There are several types of diets making the rounds in the nutrition industry. Each one promising you a better result than the others. Most of these diets are aimed at helping people lose weight and possibly change their lifestyle.

The question is, how effective is any of these diets and do they work long term? The answers are never the same.

One of the latest diet trends is the metabolic diet and like others people have begun to ask questions. Read to learn all you need to know about this new diet.

What is the metabolic diet?

Some refer to it as the holy grail of diets or the one solution to everyone’s diets needs. What makes it so deserving of these names is that it adjusts itself to each person’s macronutrient needs. Think about it- a diet that can conform to your metabolism sounds like the best thing ever.

The metabolic diet is not just one diet. Since it has to do with your body’s metabolic process, it comes in various forms including

  • High metabolism diet
  • Fast metabolism diet
  • MD diet factor
  • Metabolism miracle

The metabolic diet encompasses all the carbohydrate conscious diets such as Atkins diet, Anabolic diet, Protein Power, and even the Ketogenic diet. Like them, the metabolic diet focuses on reducing carbohydrates for weight loss but the difference is the intake of carbs for this diet.

How it works?

It works like metabolism! So, metabolism is the breaking down of food into energy by your body. This is why, when you go without food for a long time you will notice a decrease in productivity and strength.

A fast metabolism means that your body turns food nutrients into energy faster while a slow metabolism means your body turns food into energy slowly which often leads to storing these nutrients as fat.

From this explanation, you can see that to lose weight you should aim for faster metabolism or breaking up these fat stores.

In low-carb diets like the metabolic diet, your body learns to break down fat for energy. This leads to the production of ketones in the body which is believed to decrease appetite. In other words, you will eat less and when you do eat, it will be low-carb meals. The goal here is to ensure the body adjusts to burning fat instead of storing fat.

PROS

+The metabolic diet is not set in stone. It is the one diet that adjusts to your body’s metabolism for results. The first phase of the diet can cause rapid weight loss, which can be highly motivating for dieters.

+ Another plus is that metabolic diet contains of lots of healthy fresh fruits, vegetables, lean meats, and whole grains. This diet does not eliminate any food groups entirely.

+ Helps with management of blood glucose levels.

CONS

– The production of too many ketones in the body can lead to a toxic and life-threating condition called ketoacidosis. A small amount of ketones, however, is safe.

– As with every diet it requires exact and measured portion sizes for every meal in the beginning stages of the program.

Final Thoughts

To answer the big questions, yes the metabolic diet is as effective as it can be and the results can be long term. Long-term results happen when you realize that the metabolic diet is more than a diet; it is a lifestyle. So, don’t be scared to make some changes and try this diet out! Reach out to a nutritionist or health expert for guidance.