EATING RIGHT #6: GINGER

 

 Happy Sunday, my little cats! 

I've had a good look at your comments, and haven't had time to reply yet, but I've seen how worried some of you are that there are fewer recipes and fewer DIYs around here these days. But to be perfectly honest, I'm swamped, and looks are the things that take me the least time to make (although...). So rather than radio silence and disappear from the digital horizon while I finish my projects, I'd rather send you news from the front with looks. Well, rather than offering you Christmas recipes, because that's really not my thing, and other people do it so well. So I'm here to counterbalance and give you some champion recipes for running to the stores, the last stretch of the gift-giving race, and I'm lightening the calorific bill for December with this recipe for a sportsman's breakfast with a strong Vietnamese accent. Note to self, going to clubmed gym in 2013, but really... 

 

 

For this recipe, you'll need ( for 2 people ):

  • - 200 ml low-fat coconut milk,
  • -3 tablespoons milk,
  • - 1 banana,
  • -100g tapioca beads (Asian grocery store) or also known as Japanese pearls (pretty, isn't it?)
  • - and a piece of ginger the size of a grape.
Start by filling a saucepan with a large volume of water when it's simmering, add the tapioca beads, and cook until they become translucent and there's almost no water left, remembering to stir very often. Once your Japanese pearls are ready, drain them and return them to the pan to cook with the milk and coconut milk for 3 or 4 minutes. While they're cooking, grate the ginger over the top of the pan and stir well. Once your mixture is ready, set it aside off the heat, and slice your banana. Line the bottom of a glass with half a banana, then with the tapioca you can add a final touch of basil and enjoy, then mission gym or gift run anyway in this cold it's all the same... 
 

 

 

 

 

December 16, 2012
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