100% Whole Wheat Carrot Pulp Muffins

This healthy 100% whole wheat carrot pulp muffins uses little oil and sugar.  However, if you like it sweeter, you can increase the sugar amount (I included it in the ingredients list).  To make this muffin healthier, I used extra virgin olive oil, brown sugar and cane sugar (you can use all brown sugar or cane sugar if you like).  And what a great way to use up the carrot pulp left from juicing!  If you read it previously, I measured my carrot pulp into 1 cup serving size container and freeze it individually.  Just thaw it in the refrigerator the night before you want to use it.

These muffins are moist and soft and not sweet.  Since it has egg (protein), carrot (Vitamin A, fiber), milk (calcium), olive oil (healthy fat), whole wheat flour (carbohydrate), salt and sugar, I considered it a balance breakfast or snack.  You can also add nuts or seeds for extra nutrients!

Carrot Pulp Raisin Buns

This recipe came about because I was trying to save the carrot pulp left behind from juicing.  I used organic carrots in my house and we all knew that the skin on the carrot has lots of nutrients too.  I don't peel my carrot when juicing and the pulp left behind is just too wasteful to throw it away.  So, I had to think of a healthy way to reuse the carrot pulp.  Then, a light bulb went up, I can make it into bread!!  As I am making bread/buns for our breakfast every morning, I can try to incorporate the carrot pulp into my bread.  And hence, this recipe was created.  I used 75% whole wheat flour here and also added raisins for sweetness.  This bun can be eaten as it without any jam or butter.

This bun makes a healthy and balance breakfast as it has milk (calcium), egg (protein), whole wheat flour (carbohydrate), carrot (fiber) and raisin (fruit) in it.  This bun is dense and soft.

For the above picture, I measured the carrot pulp into 1 cup each and store in an air-tight container and freeze it for later.  Just thaw in the refrigerator a night before using, either to make bread or muffin (recipe coming soon).

Happy Mid-Autumn/ Mooncake Festival

Hereby wishing all my readers a Happy Mid-Autumn or Mooncake Festival!!!

This year Mid-Autumn Festival falls on Sept 30th.  I saw these cute bear mooncakes and just got to have it.  Furthermore, it was made in Malaysia.  I always love the quality of Malaysian mooncakes and these were not disappointed.  I wish they can import the green tea flavor mooncakes too, but made with lotus seed paste and not mung bean paste.  The above were made with mung bean paste so it was fairly cheap.

Deep-Fried Turmeric Smelts

We all loved this little fish called Smelt.  I bought it at WalMart where they sell frozen fish.  Turmeric has curcumin which have anti-inflammatory and antioxidant properties.  And the best way for me to cook this fish is marinating it with turmeric powder and then deep-fry so that we can eat the whole thing including the fish bones.  So, flouring the fish is important here for it to get crispy and delicious.

Have you eaten Smelt before?  If yes, how else would you cook it?

Veggies with Wood Ear Fungus

Wood ear fungus, Clouds Ear, Tree Ear or Black fungus are the same thing.  It is used widely in Chinese cuisine and recently had been known to provide lots of health benefits.  It is high in vitamins and minerals, improve blood circulation, lower cholesterol, anti-viral, etc.  Its texture is crunchy even after stir-frying and take the flavor of the sauce, as it is tasteless by itself.  Usually sold in dried form in the Asian supermarket.  Again, very affordable and I would suggest to eat this often, at least once a week would be nice. I even made this into a very healthy veggie dish with color super food from celery, carrot, garlic and red bell pepper.
 

Kuih Bakar

Kuih Bakar is a Malay kuih and can literally translated to baked cake.  This kuih can be easily spotted at pasar malam or pagi (night or morning open street market) in a flower mould shape.  I made mine in a 9"x13" pan so it was flat compared to the one sold outside.  You can make it in a 8" square or round pan for better height, just adjust the baking time as needed (longer baking time).

Certainly one easy kuih to make (just blend, pour and bake!), if you are short of time and want to eat Malay kuih, this would be a great choice.   The crisp and toasty edges are the best!  Note:  when you store it in the air-tight container for the next day, it won't be crisp anymore.  You can also freeze it for much later.  Just thaw on the kitchen counter until it is soft and you are ready to eat.