Chinese Made Simple

Mung Bean Soup

I N G R E D I E N T

8 oz  mung beans

1/3 cups brown sugar

I N S T R U C T I O N S 

1. Soak the beans for 2 hours

2. On a pot, add in 2 liters of water and let it boil. 

3. Add in the mung beans and leave it to boil.

4. Constantly stir the beans so they don’t stick to the bottom.

5. When it’s cooked and soft, add in the sugar.

6. Let the sugar dissolve on a low heat.

Azuki Bean Soup (aka Chinese red bean soup)

I N G R E D I E N T

16 oz azuki beans

1/3 cups brown sugar

I N S T R U C T I O N S 

1. Soak the beans for 2 hours

2. On a pot, add in 2 liters of water and let it boil. 

3. Add in the mung beans and leave it to boil.

4. Constantly stir the beans so they don’t stick to the bottom.

5. When it’s cooked and soft, add in the sugar.

6. Let the sugar dissolve on a low heat.

Note: After turning off the heat, leave it to cool. Once completely cooled, transfer to a Tupperware or any container and store it in the fridge. It can last up to 4 days !

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Blackberry Tart recipe || Healthy Eats

Blackberries are such a nutritious food. This recipe is a delicious way to incorporate them into a healthy dessert, so you can have them often. The natural sweetness of this unusual crust allows you to enjoy a tasty dessert without added sugar.

Prep and Cook Time: around 30 minutes; chilling time: 3 hours Ingredients: Crust 2-1/2 cups walnuts 1-1/2 cups dates Filling 5 cups fresh or frozen blackberries 3 TBS honey 1-1/2 TBS arrowroot 2 TBS water, or juice from frozen berries

Directions:

1. Combine walnuts and pitted dates in a food processor. Process until well mixed and ground, but not smooth (about 40 seconds). It should have a coarse texture when done. Press into a 9-inch tart pan. Set in refrigerator while making the filling.
2. If you are using frozen blackberries make sure they are completely thawed. If not, they will dilute the filling as they thaw and make it runny.
3. Place 2 cups of the berries along with the arrowroot in a blender. Add water or blackberry juice. Blend into a puree.
4. Place puree in a small saucepan along with honey and cook over medium heat stirring constantly for about 3-4 minutes. It should lose its cloudiness and thicken. When it thickens and the cloudiness is gone remove it from heat. Mix with rest of the blackberries and fill tart shell. Refrigerate for at least 3 hours. Make sure it is covered so it doesn't pick up moisture from the refrigerator.

Serves 8