Coix seed / barley water is naturally diuretic and helps to reduce heat and remove dampness! It’s been super humid lately so this drink is the perfect detox sweet soup!

檸檬薏米水清熱去水、去濕、能改善水腫和排毒，自己煮簡單又經濟。

Raw coix is “cooling” and invigorates the spleen. Cooked coix is used to detox the liver.

Enjoy it hot or chilled for a refreshing summer drink!

HEALTH BENEFITS OF CHINESE HERBS

生薏米 Raw Coix Seed – It has the appearance of a deep concave on one side. Its primary characteristics removes dampness and wind – suitable to drink during Spring. Its nature is cold and suitable for people with a hot body. Raw coix seeds invigorates the spleen, relieve diarrhea, improves spleen and intestinal pain.

外型一邊有深凹位，細粒。祛濕除風，春天飲用較合時。生薏米性寒。 健脾止瀉、利尿、改善脾風濕脾痛和腸痛。

熟薏米 Cooked Coix Seed – It has a puffy appearance, similar to a rice crispy cereal. Cooked coix seed nature is cold, but less so compared to raw coix seed. It also invigorate and improves the spleen, relieve diarrhea diuretic, and intestinal pain.

外型脹身。清熱疏肝，適合夏天煲水飲用。寒性較輕、健脾止瀉、利尿、改善脾風濕、脾痛和腸痛。

The benefits and medicinal usage of both raw and cooked coix seeds are similar. The main difference is that raw coix seeds nature is much colder, so when you use raw barley it is important not too put too much in. You can use half of each to make the drink/soup more neutral (not too cold and not too hot.)

It is great to drink this to cool of the heat in the hot summer months and immune boosting in the winter.

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Lemon Coix Seed Water 檸檬薏米水

• Author: Nancy
• Prep Time: 20 mins
• Cook Time: 70 mins
• Total Time: 1 hour 30 minutes
• Yield: 4 bowls 1x
• Category: Dessert, Soup, Chinese Medicinal Food Therapy
• Method: Boil
• Cuisine: Chinese, Chinese Medicinal Food Therapy
• Diet: Vegan

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Description

Lemon Coix Seed Water 檸檬薏米水 is a delicious and invigorating sweet lemony drink that is naturally diuretic and helps to reduce heat and remove dampness! Drink this when the weather is humid of when you feel weighted down – this is the perfect detox sweet soup!

檸檬薏米水清熱去水、去濕、能改善水腫和排毒，自己煮簡單又經濟。

 

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Scale 1x2x3x

Ingredients

Ingredients 材料:

• 1 lemon 檸檬 
• 50g raw coix seed 生薏米 
• 50g cooked coix seed 熟薏米 
• 100g rock sugar 冰糖 
• 1.5 L filtered water 水

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Instructions

1. Slice lemon and remove seeds.
2. Wash raw/cooked coix seeds and soak for 1 hour. Rinse.
3. Boil raw/cooked coix seeds then reduce heat to low-medium and cook another 1 hour.
4. Add in rock sugar. Stir until dissolved.
5. Turn off the stove and add in lemon slices. Cover pot with lid and soak for 10 minutes.
6. Remove lemon slices.

 

做法:

1. 將檸檬洗淨後切片，去核，備用。
2. 將生熟薏米洗淨後浸1小時，瀝乾備用。
3. 將生熟薏米及水煮滾。
4. 煮滾後，蓋上鍋蓋，轉中小火煮1小時。
5. 加入冰糖煮至溶化。
6. 熄火，加入檸檬片浸10分鐘。 浸完後拿去。
7. 溫馨提示： 檸檬記得要去核，如果唔係會苦的。

 

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Equipment

instant pot accessories

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Instant Pot glass lid

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Instant Pot Duo

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large stockpot

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Notes

• Remember to remove the lemon seeds otherwise your drink will get bitter.
• double the recipe if you want to make extra and store in the refrigerator to enjoy later!

Keywords: Chinese Medicinal Food Therapy, lemon coix seed water, 檸檬薏米水, 生薏米, 熟薏米, chinese herbs, tcm, traditional chinese medicine, sweet soup, dessert, job’s tears seed

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MORE VEGAN DESSERT RECIPES: 

• RED BEAN SOUP INSTANT POT 蓮子百合紅豆沙
• DOUBLE-STEAMED SNOW PEAR WITH FRITILLARIA BULB RECIPE | 川貝燉雪梨
• HOJICHA OAT MILK ICE CREAM (NO CHURN, EGG FREE, DAIRY FREE)
• BLUEBERRY LEMON ZEST COCONUT MILK ICE CREAM
• KETO FRIENDLY BLUEBERRY SMOOTHIE

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This post is sponsored by Hello Fresh and I have been compensated monetarily. All views and opinions are my own. Thank you for supporting the brands that keep Nomss in the kitchen!.

We often turn to Hello Fresh to deliver us fresh, seasonal ready to cook meals when we are tired of meal prepping. We love their meal choices and quick meal plans tailored for our needs: quick pronto plans, family plans or veggie plans.

Enjoy weekly fuss-free recipes and meal prepped ingredients, measured and pre-cut veggies is our idea of an easy way to cook dinner from scratch! Considered dinner solved! All meals can be executed in under 30 mins or less!

$40 OFF YOUR FIRST BOX – PROMO CODE: NANWU

Hello Fresh Recipes

Did you know that Hello Fresh has a recipe section on their website with some of their most popular recipes? All their recipes are Tested and True, and you can re-create these in your kitchen!

One of our favourite recipe from Hello Fresh is their Bibimbap Rice Bowl and Spicy Sesame Sauce with Beyond Meat®, Zucchini and Carrots!

What is Bibimbap?

Bibimbap is a traditional Korean rice bowl packed with vegetables, rice and meat and served with gochujang sauce, namul (wild and spring green vegetable salad), kimchi, or doenjang.

“bi bim” means mixing various ingredients

“bap” noun refers to rice.

Make it Plant-Based!

We love the option to substitute meat with a plant-based alternative like Beyond Meat®. Plant-based options allow you to eat more, not less traditional dishes we love while maintaining equal protein levels with no animal counterparts, no cholesterol, and less saturated fat, and no antibiotics or hormones, for instance!

This Korean rice bowl finishes with a spicy-sweet sesame sauce and brings all these vibrant ingredients together for a classic Korean experience.

Now, let’s learn how to make this vegan bibimbap with Hello Fresh’ easy step-by-step and delicious, easy recipe!

Mise En Place

• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Bring 1 ¼ cups water (dbl for 4ppl) to a boil in a covered medium pot.
• Cut the zucchini in half lengthwise, then into 1/4-inch half-moons.
• Cut the carrots in half lengthwise, then juilienned
• Thinly slice green onions.

Drop It Like It’s Hot

How Spicy is Gochujang?

Depending on the brand, it can be extraordinarily spicy, but this chilli pepper paste is also salty with a slight sweetness. In addition, it has a distinct flavour – kind of like a “spicy miso paste.” Gochujang works with other ingredients and best cut with water, sugar and even vinegar!

Substitutes

• substitute tamari for soy sauce for gluten-free option.
• substitute maple syrup for honey for vegan option

DID YOU MAKE THIS RECIPE? I’D LOVE SEE HOW YOU WENT WITH MY RECIPES! LEAVE A COMMENT BELOW OR TAG ME ON INSTAGRAM @INSTANOMSS #INSTANOMSS

Bibimbap Rice Bowl and Spicy Sesame Sauce with Hello Fresh

★★★★★ 5 from 3 reviews

• Author: Hello Fresh
• Prep Time: 20
• Cook Time: 5
• Total Time: 25 minutes
• Yield: 2 bowls 1x
• Category: main dishes, entree
• Method: stir fry
• Cuisine: Korean, Fusion
• Diet: Vegan

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Description

Bibimbap Rice Bowl and Spicy Sesame Sauce with Beyond Meat, Zucchini and Carrots is a twist to the traditional Korean rice bowl packed with vegetables, rice and plant-based meat. Served with a spicy-sweet sesame sauce made with gochujang sauce that brings all the vibrant ingredients together!

 

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Scale 1x2x3x

Ingredients

• 2 Beyond Meat ® patties
• 200g zucchini
• 1 tbsp sesame seeds (ContainsSesame/Sésame)
• 1 tbsp sesame oil (ContainsSesame/Sésame)
• 2 tbsp soy sauce
• 3/4 jasmine rice
• 113g carrot, julienned
• 1 tbsp gochujang (ContainsSoy/Soja, Wheat/Blé)
• 2 springs green onions, julienned or finely chopped
• 4 tsp honey
• 1 tbsp oil
• 1/4 tsp salt and pepper

 

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Instructions

Prepping Instructions: 

• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Heat Guide for Step 1:• Medium:1 tsp • Spicy: 2 tsp • Extra-spicy: 3 tsp
• Bring 1 ¼ cups water (dbl for 4ppl) to a boil in a covered medium pot.
• Cut the zucchini in half lengthwise, then into 1/4-inch half-moons.
• Cut the carrots in half lengthwise, then juilienned
• Thinly slice green onions.

 

1. Stir together 2 tsp gochujang (NOTE: Reference heat guide) with 1/2 tbsp water (dbl both for 4ppl), half the honey, half the soy sauce and half the sesame oil in a medium bowl.
2. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
3. Toss zucchini with carrots and 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven until tender-crisp, 8-10 min.
4. Heat a large non-stick pan over medium heat. Add the sesame seeds to the dry pan. Toast, stirring often, until golden-brown,4-5 min. (TIP: Keep your eye on them so they don’t burn!) Transfer to a plate.
5. Heat the same pan over medium-high heat. When hot, add remaining sesame oil, then Beyond Meat ®. Cook, breaking up the patties into bite-sized pieces with a spatula, until slightly crispy, 5-6 min.** Remove pan from heat. Add remaining soy sauce and remaining honey. Stir to combine. Season with salt and pepper.
6. Stir half the toasted sesame seeds into medium bowl with sauce. Sprinkle remaining sesame seeds over veggies. Fluff rice with a fork. Season with salt and stir in half the green onions. Divide rice between bowls then top with Beyond Meat ® and veggies. Drizzle with spicy sesame sauce then sprinkle over remaining green onions.

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Equipment

maple syrup

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sesame seeds

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honey

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gochujang

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jasmine rice

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soy sauce

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tamari

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carbon steel wok

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large mixing bowl

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measuring cups

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large baking sheet

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colander

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Notes

• substitute tamari for soy sauce for gluten-free option.
• substitute maple syrup for honey for vegan option

Keywords: beyond meat, beyond burger, bibimbap rice bowl, korean rice bowl, vegan rice bowl, korean food, korean meal prep, hello fresh, meal boxes, vegetarian rice bowl, fusion recipes, quick dinner ideas

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If you can’t think of a better way to use up leftover rice, we’ve got your answer right here! This is the most delicious Fried Garlic Seafood Fried Rice 金蒜海鮮炒飯 you’ve ever had! I’m going to share with you tips on how to make the best fried rice ever! Better than Chinese takeout once you get the basics right!

Tips on How To Make the Best Fried Rice

Fried rice is quick and easy to make. You can customize it with your favourite mix-ins, kitchen sink ingredients to use up leftover chicken, vegetables, etc. But if you don’t want your fried rice to end up soggy, here are some helpful tips to make Next-Level fried rice!

Cold rice is key! Rice, yes you can make it if you are not lazy like me. What I like to do is get takeout rice. Leave it in the fridge overnight and the day after which is the best. The rice is perfectly dried. Crumbly. You can’t do this with cooked rice that is cooked right away because it will be too wet.

Alternatively, if you are making fresh white jasmine rice for dinner, make extra and keep the leftover rice in the fridge so you can make fried rice the next day!

Spend a little time, putting it between your hands just to make sure the clumps are out of the rice. So when it goes into the wok, you can move it around very quickly.

When adding ingredients to your fried rice, do not add too many big chunks of things so that the ingredients can fold into the rice nicely. The rice should stay present. After all, the rice in fried rice is the star.

Extras: Fry up some minced ginger and garlic. It makes a nice topping over your fried rice. That little extra step makes a huge difference! It is so aromatic and fragrant!

Eggs or No Eggs?

What is the key to adding eggs to your fried rice? How do you make the egg whites and egg yolk stand out distinctively? How do you get each white rice pearl coated with egg?

If you are egg-intolerant or egg-sensitive, you can skip this step. However, I love eggs and the following steps are crucial for making fried rice!

Take 3 eggs and separate the yolk and the white. The idea is to fry each separately in the wok to distinctly taste the egg yolk and make the rice more fragrant. You can skip this step if you can’t be bothered.

First, scramble the egg white. Set aside.

Next, scramble the egg yolk in the wok.

Add in the previously scrambled egg white to the egg yolk. Mix well and quickly toss in the wok until it starts to get fragrant. Once you can smell the eggs, it is time to add in the leftover rice.

Remember to mix well and quickly!

Now, add the leftover rice and mix well quickly, add a little more oil. Remember to get super fragrant fried rice, it is important to maintain a high heat temperature without burning the rice. If you do not add in extra oil or maintain high heat, your the rice will get limp, the more you mix it.

Better than Chinese Takeout

Now that you have a good aromatic basic fried rice base, it’s time to add in the seafood ingredients!

Add in peas and sauce from the side.

Add in extra oil from the side. Mix well.

Add in previously parboiled shrimp, scallops and imitation crab meat and a dash of salt and white pepper. Bring it all back together in that oil and finish cooking.

Add in finely chopped green onions.

Serve and garnish it with previously fried minced ginger and garlic. A drizzle of sesame oil if desired makes it extra fragrant too!

We hope you enjoy this and makes the best seafood fried rice you’ve ever had!

Did you make this recipe? I’d love see how you went with my recipes! Leave a comment below or Tag me on Instagram @Instanomss #instanomss

Fried GARLIC SEAFOOD FRIED RICE 金蒜海鮮炒飯

★★★★★ 5 from 8 reviews

• Author: Nancy
• Prep Time: 15
• Cook Time: 5
• Total Time: 20 minutes
• Yield: 5 cups 1x
• Category: Main Dish, Fried Rice
• Method: Stir Fry
• Cuisine: Chinese

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Description

If you can’t think of a better way to use up leftover rice, we’ve got your answer right here! This is the most delicious Fried Garlic Seafood Fried Rice 金蒜海鮮炒飯 you’ve ever had! I’m going to share with you tips on how to make the best fried rice ever! Better than Chinese takeout once you get the basics right!

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Scale 1x2x3x

Ingredients

Fried Rice

• 4 cup leftover white jasmine rice
• 15 cold water shrimp, peeled, deveined and parboiled (Use my discount code “INSTANOMSS” for 10% off your shop.clearwater.ca purchase)
• 2 imitation crab sticks, thawed
• 3 large scallops, thawed, diced
• 3 large eggs, whites and yolks separated
• 3 finely chopped green onions, white and green parts divided
• 1/3 frozen peas, thawed
• 3 tbsp dark soy sauce
• dash of salt and white pepper
• 5 tbsp vegetable oil
• 1 tsp sesame oil
• 1 tsp cornstarch

 

 

Fried minced ginger and garlic topping

• 5 cloves garlic, minced
• 2 tsp ginger, minced
• 3 tbsp vegetable oil 

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Instructions

Prep Steps

1. In a medium bowl, add the shrimp in cornstarch, salt and white pepper. Let marinate for 10 minutes in the refrigerator. 
2. In a medium pot, parboil the shrimp and scallops in boiling water. Do not overcook otherwise it will get mushy. Remove from pot and set aside.

 

 

Fried Minced Ginger and Garlic Topping

1. In a carbon steel wok, add in vegetable oil on medium high heat. Once the oil is simmer, add in minced ginger and garlic. Fry until uniform golden brown for about 1 minute. 
2. Move it around constantly. If you see it browning too fast, lower the heat slightly.
3. Remove and set aside for a nice topping over your fried rice.
4. Keep the oil for your fried rice.

 

Fried Rice

1. In a carbon steel wok (or large pan), scramble the egg whites. Set aside.
2. Then scramble the egg yolks. 
3. Add previously scrambled egg whites back to the wok with the scrambled egg yolks and mix well. Toss quickly in the wok until it starts to get fragrant. Once you can smell the eggs, it is time to add in the leftover rice.
4. Set to high heat and add in the leftover rice. Mix well and quickly. Add a little more oil from the sides. Maintain a high heat temperature without burning the rice!
5. Add in peas and sauce from the side. Quickly mix well.
6. Add in previously parboiled shrimp, scallops and imitation crabmeat, a dash of salt and white pepper. Bring it all back together quickly and mix well.
7. Add in finely chopped green onions. Quickly mix well.
8. Serve and garnish it with previously fried minced ginger and garlic. 
9. Add a drizzle of sesame oil to make it extra fragrant!
10. Serve and enjoy!

 

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Equipment

stainless stain spatula / turner

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carbon steel wok

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large mixing bowl

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whisk

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pyrex measuring cup

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heavy knife

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Notes

• Each step should take no more than 1 to 2 mins.
• I prefer to use carbon steel wok instead of non-stick pans for fried rice because it can maintain a high heat temperature. And because I’m constantly moving things around with stainless stain spatula / turner, I don’t have to worry about scratching the non-stick pan coating. Another good thing about a carbon steel wok, after seasoned usage, it becomes non-stick naturally!

 

Keywords: FRIED GARLIC SEAFOOD FRIED RICE, 金蒜海鮮炒飯, Better than Chinese takeout, leftover rice, TIPS ON HOW TO MAKE THE BEST FRIED RICE, fried garlic, chinese rice, chinese comfort food, easy dinner idea chinese recipes

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A healthier vegan alternative to traditional mayonnaise. This easy recipe will change your life! It is rich, creamy, tangy, egg-free and low fat. Best of all it is super easy to make and delicious! You won’t miss mayo!

How to Make Creamy and Rich Cashew Mayo

Making your own egg-free, dairy-free mayonnaise is easier than you think! All it takes is 5 minutes (30 minutes if you count the time to soak your cashews!)

We use cashews because they have a neutral flavour and the best texture for making this kind of condiment! Simply soak the cashews overnight (I always have a batch going in the refrigerator) and toss them in the Vitamix blender with the spices! It comes our SMOOTH!

Use this plant-based sauce over Cobb Salads or with your Okonomiyaki Cauliflower Bites in! It will also go GREAT with that Turkey Katsu Sando stack!

Creamy and Rich Vegan Cashew Mayo

★★★★★ 5 from 6 reviews

• Author: Nancy
• Prep Time: 30
• Cook Time: 5
• Total Time: 35 minutes
• Yield: 1 cup 1x
• Category: Sauces, Condiment
• Method: Blend
• Cuisine: American

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Description

A healthier vegan alternative to traditional mayonnaise. This easy recipe will change your life! It is rich, creamy, tangy, egg-free and low fat. Best of all it is super easy to make and delicious! You won’t miss mayo!

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Scale 1x2x3x

Ingredients

1 cup raw cashews

1.5 tbsp lemon juice

1 tsp apple cider vinegar

1 tsp dijon mustard

1 tsp garlic powder

1/2 tsp onion powder

1/4 tsp sea salt

1/4 water

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Instructions

1. Soak cashews overnight in the refrigerator or in hot water for 30 minutes for a quick soak. If you are using a Vitamix, soaking is optional. Drain water when ready to use. 
2. Place all the ingredients into a high-speed blender and blend until very smooth and creamy. Use a under blade scrapper to get all the mayo from the canister.
3. Taste test the flavours and adjust to your preference. See notes.
4. Pour into a half litre Weck jar or air tight container. 
5. Refrigerate for 1-2 hours before serving. Store in fridge for 3 days.

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Equipment

Vitamix

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whisking

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pyrex measuring cup

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Vitamix Under Blade Scraper

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Notes

1. If you are using a Vitamix blender than soaking is optional. But I recommend at least a quick soak in hot water for 30 minutes so the mayo becomes that much creamier.
2. Test Taste / Adjust Flavours: 

• Apple Cider Vinegar for tanginess
• Lemon juice for acidity
• Salt for saltiness
• Water for viscosity – ex. more water if you want it thinner

Keywords: vegan mayo, cashew mayonnaise, vegan mayonnaise, dairy free mayonnaise, how to make cashew mayo, egg free mayo, healthy mayo recipes

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MORE VEGAN RECIPES: 

VEGAN-ISH OKONOMIYAKI CAULIFLOWER BITES

KIMCHI CAULIFLOWER FRIED RICE

ANTI-INFLAMMATORY VEGAN SOUP

ACTIFRY BRUSSEL SPROUTS WITH GARLIC CHILI 

BLUEBERRY LEMON ZEST COCONUT MILK ICE CREAM

KETO FRIENDLY BLUEBERRY SMOOTHIE

HOMEMADE POPPYSEED DRESSING

CRANBERRY FRISEE SALAD

HOJICHA OAT MILK ICE CREAM (NO CHURN, EGG FREE, DAIRY FREE)

NO MAYO APPLE VINEGAR COLESLAW

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