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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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

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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

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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!

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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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