My hubby and I are great fans for coconuts but our 6 year-old son is definitely not. Early this year, he tasted steamed nian gao (年高, a sticky cake served during Chinese New Year) coated with fresh coconut flakes for the first time. Within minutes, he threw up. Whew! that was scary! It made me wonder if the taste of fresh coconut flakes is really that terrible to him. Until now, I still couldn’t figure that out.

Beside this particular incident, my son still eats coconut if I play the “camourflage” game well. All of my previous recipes that include either coconut milk or desiccated coconut (such as power packed oat bars, coconut butter cookies, banana muffins and steamed pumpkin muffins) were well received by him. Not a bad achievement though. Maybe it’s time to stop the hiding game and take a bold step for a change. So for this recipe, I decided to double dare him with more coconuts (coconut milk plus desiccated coconut) and even topped the muffins with extra desiccated coconut. Will I succeed? You bet!

This muffin recipe was originated from Daily Delicious. As these muffins are super easy-to-make, I actually baked them three times within a week and shared some of them with my “external testers”. After taking into consideration their kind feedback, I made some slight modifications to the recipe to suit my personal taste bud.

Unexpectedly, the modified recipe yields a very satisfactory result! The muffins are absolutely awesome as they have the right balance of sweetness, texture and taste! It’s the kinda coconut banana muffin I would die for! They tasted unbelievably delicious and packed with strong aroma of coconut. The desiccated coconut toppings, when baked, add a lovely crunchy and fibrous texture to it. Another important ingredient that contribute to the success of this recipe is banana. It blends perfectly with coconuts in baking. Banana doesn’t only enhance the coconut flavour but also provides a moist texture to the muffins even if they are left overnight. When my picky eater first saw the coconut toppings on the muffins, he was quite reluctant to eat it. After much persuasion, he agreed to try a tiny bite. And the verdict is he loved it! After his first sampling, he even asked for more. “Coconut isn’t that bad after all.” he commented. Hooray!! One step closer to achieve my mission!

This recipe is using mixing method, so you can easily whip up these muffins by hands with the help of a balloon whisk and a spatula. As long as you pay close attention to the tips I mentioned in the recipe, I can assure you that your muffins will turn out great even you’re a novice in baking! They are great to be added to lunch boxes or packed to office as teatime snack. Why not treating your kids (and yourself) with some tasty coconut banana muffins!

Get the recipe with step-by-step tutorial at PAGE 2 BELOW.

Mini dollar pancakes are those small round pancakes with 3-4cm in diameter. My son was treated with these mini dollar pancakes by his 2nd aunt during our last trip to Penang. It was love at first bite for him. Ever since then, he kept reminding us of  his memorable food experience. Knowing that he loved these pancakes so much, I started my mini pancake experiment. After a few rounds of trial and errors, I finally found the secret to making perfect mini soft and fluffy pancakes! Yay! Regardless of  which pancake recipe you follow, place more emphasis on the technique as it helps to produce soft and fluffy pancake texture without having to add too much baking powder.

For these mini fluffy pancakes, I use a simple recipe that calls for all the basic ingredients. What makes it so unique is how the eggs are beaten. Eggs are first separated. Then the egg whites are whipped up to form peaks and folded into the batter. This method will help to create more air bubbles in the batter. When the batter is cooked, the pancakes will puff up magically. Being a person who always flunks science exams, this is indeed a great discovery for me. Hehe!

You may think making mini round or fun shaped pancakes is difficult. In actual fact, it’s not only easy but the most fun part of all in making pancakes. I learned a cool and neat trick on how to do it from this VIDEO. By pouring the batter into a refillable ketchup plastic bottle (refer to the photo in PAGE 2 BELOW), you can control the flow of your batter with ease when creating the size or shape of pancakes that you prefer. Why not get your kids involved and share the fun too? I’m sure they will be very proud to present you with their very own pancake creations. If you can’t find the ketchup bottle, you can also use cookie cutters to cut out different shapes. That’s what I did for the mini love shaped pancakes shown in the photo above.

To increase your success rates in making these mini pancakes, remember to apply the following three basic rules:

1. Use a good non-stick pan so the pancake can be loosen easily.
2. Make sure the pan is hot (but not smoking hot) before you put the batter – simply sprinkle a few drops of water onto the pan. If they sizzle away, the pan is hot and ready for use.
3. Set your heat to medium low.
4. Make sure the heat is well distributed so it will give your pancake a more even colour.

I had also included extra tips in my recipes at PAGE 2 BELOW.

These pancakes are perfect for both breakfast and tea time snack. You can serve them with your choice of topping and filling, be it sweet or savoury. I love to serve them with yogurts (sometimes sorbet or ice cream) and top with fresh fruits and roasted nuts. I hope this fun filled food experiment of mine will bring you and your kids much joy this September school holidays. Let’s get into action now!

Get the recipe and step by step tutorial for Mini Fluffy Pancakes at PAGE 2 BELOW.

My family had a wonderful time during our recent holidays. We went to Kuala Lumpur first, then to Cameron Highlands and lastly ended in Penang. The only regret was that our duration in Penang was too short to cover our usual to-eat (no, must-eat) list. Just thinking of this food heaven, my stomach has already started rumblimg….oh my! I will share with you some photos I had taken during our Cameron Highlands trip in my next post.

Have you heard, seen or eaten Japanese steamed cake/ bread (mushi pan) before? I was very intrigued with this mushi pan when I first saw it sold at a specialty store in a shopping mall. Since then, I had been searching for the recipe. Lately, I had bought some mushi pan cookbooks and had tried out some of the recipes. However, some failed while some were far from perfection. Undaunted, I will continue my experiment and hopefully I can share my success story with you soon. So, wish me luck!

Meanwhile, here is my favourite steamed pumpkin muffin recipe that is especially dedicated for people who love baking but have neither oven nor electrical mixer, or both. The recipe is fairly simple and quick to make even if you are a novice in baking. It applies the same muffin/mixing method used to make baked muffins. You just need a hand whisk and a mixing bowl. Yes, it’s as simple as that. The wet ingredients are combined with the dry ingredients to form a batter. Then the batter is spooned into the moulds and steamed instead of baking. It’s so hassle-free and requires less washing too!

Even though the muffins are steamed, they produce soft and fluffy cake-like texture unlike the tradition Chinese prosperity cakes (“fatt gou/ huat kueh” 发糕) that are dense and chewy. Its gorgeous “open mouth” effect (which according to the Chinese’s belief symbolizes good luck) is what I adore most about these muffins.

Besides that, they taste yummy too!!! Each bite is packed with subtle smell and taste of coconut milk that blends well with the pumpkin flavour. As Australian pumpkin comes with  natural sweetness, I use lesser sugar than what is required in the original recipe. So the sweetness could be just perfect for those who don’t have a sweet tooth. By mashing the pumpkins and mixing it well with the batter, I am sure your picky eater won’t notice its existence when consuming it.

These muffins are not only enjoyed a lot by our family but my friend’s family as well. After sampling my muffins, she (a working mom with 2 kids) quickly requested for the recipe and made them on the same weekend – 2 days in a row!

These muffins can be frozen in the fridge for later consumption. On the day you want to eat them,  just take them out from the freezer to thaw lightly and steam again under high heat for 10-12 minutes.  It’s best to serve them warm. You can also add a dollop of jam to go with it.

=> Get the recipe and step-by-step tutorial with photos at PAGE 2 BELOW.

When I have the urge to nibble on something crispy and crunchy, I will make my homemade roasted cashews, roasted almonds or sesame crisps to satisfy my craving. Lately, I had added one new found healthy snack to my list.

Roasted chickpeas (also known as garbanzo beans) are the snack that I am currently addicted to. They bear a little resemblance to those fried chickpeas (kacang putih) sold by Indian hawkers during my yesteryears. Although it’s a roasted version, I was pleasantly surprised to find these beans incredibly crispy and crunchy, providing me with all the satisfaction of chips. Besides that, they also packed with protein, calcium and fiber too! Best of all, you need only little effort to make them. Yes, it will work on canned beans and not dried beans. There are simply two reasons why I prefer to use canned beans. First, canned beans are pre-cooked, hence they can be used instantly. This can shorten the time for preparation and cooking tremendously. Second (and most importantly), the texture will be crispier and crunchier. Those roasted dried beans have a harder texture that can burden your jaws to munch. These are my personal findings after I had done some experiments with both types of beans. Furthermore, I don’t have much luck with the use of dried chickpeas as all of my past attempts had failed to meet my expectation. They were either soft in the center or got burned. Why? I don’t know. Nevertheless, I still included both methods in my recipe for you to do your own comparison. I would love to hear your findings too.

This is a very versatile recipe. You can pick any seasonings you prefer, be it sweet or savoury. I had used a combination of paprika, garlic, cumin, cinnamon and black pepper. This spice mix is not overpowering and makes a gentle introduction to the wonderful world of herbs and spices for your kids. I had also included some of my favourite roasted chickpeas recipes at the end of this post for your references. If you still can’t decide which one to follow after going through the list, then I would suggest that you start with the three basic ingredients which are salt, pepper and olive oil. But, I must forewarn you that this snack is highly addictive!! If you are preparing it for a large group, then it is safer to double or triple the amount as they can vanish in no time!!

On a separate note, I was requested by my son to showcase his masterpiece creation inspired by Vincent Van Gogh “Starry Night” when shooting for this post. Hope you will like it too! Today, he turns SIX officially, and it is also the same wonderful day that I got promoted to be a “Mama” six years ago!!

Some of my favourite roasted chickpeas (garbanzo beans) recipes:

• The Kitch (15 ways to flavor roasted chickpeas)
• Fat Free Vegan (chili roasted chickpeas from dried beans, curry roasted chickpeas from canned beans)
• The Shape Magazine (cayenne pepper, garlic powder, dried oregano)
• Steamy Kitchen (creole seasonings)
• Family Fresh Cooking (many suggested seasonings, and also cute chickpea containers)
• Kalyn’s Kitchen (Moroccan spices)

>>> Click on PAGE 2 BELOW for Crispy Roasted Chickpeas (Garbanzo Beans) recipe with step by step photos……..

Apples are traditional remedies for diarrhea. But do you know that raw grated apples are used to treat constipation whereas stewed apples for diarrhea? No, not me. I was totally ignorance about this fact until last December when my son was hit by a stomach virus. When I read up on what food to offer for kids with diarrhea, I found out that we should avoid raw apples!! This is because they contain high fiber which may irritate the kid’s digestive tract. It is better if we cook or blend the apples first to take advantage of the pectin and other nutrients in them. In this case, applesauce should be offered as it is high in pectin, which helps to naturally firm very soft or liquid bowel movements. Applesauce is also one of the highly recommended foods for kids with diarrhea besides rice, bananas, toast, tea (herbal) and yogurt. (Source: Wisegeek)

Looking at my son’s loss of appetite for regular food after recovering from stomach flu, I decided to cook for him my own applesauce. Making homemade applesauce is not difficult at all. The applesauce recipe I featured today was adapted and modified from both Cook Like Your Grandmother and Simply Recipes . You can choose any type of apples you like. The amount of sugar should only be used as a guide. Feel free to adjust according to your personal preference. The  lemon juice and lemon strips are to enhance the flavor, and balance off the sweetness of the applesauce. Since sugar and lemon juice compliment each other, if you want to reduce the amount of sugar, you should correspondingly cut down on lemon juice too. Cinnamon stick is an optional ingredient, but it can certainly give the flavor of the applesauce a lift. If you don’t have it, you can substitute by adding a pinch of ground cinnamon at the end of the cooking process. I pureed my applesauce in a food processor to obtain a smooth texture. If you like chunky texture, then just lightly mash it with a potato smasher.

When I served the applesauce to my son as a dip for his toast, I was surprised to see him enjoying eating it, and finishing in no time. He even requested me to make more for his snack in future. Ever since then, applesauce has become a hit in my family. Applesauce can be used in a variety of ways, either as a side dish or dessert. Our favourite way now is to use it as jam spread. What is your favourite way of eating applesauce?

>>> Click on PAGE 2 BELOW for Homemade Applesauce Recipe.……………..

Whether you are looking for a simple breakfast, a grab-n-go lunch or a light dinner, sandwich is a quick and easy solution. However, not all sandwiches are equally nutritious. Some are healthy but unappealing while some can be sinfully lip-smacking. Given the versatility in making sandwiches, parents can easily jazz them up with creative presentation and nutritious filings for their child. Here are a few creative ways I love to use:

• use cookies cutters to make sandwiches in difference shapes and sizes (eg, fancy sandwiches with sardine fillings)
• toast your bread to give it more crunchy bites.
• encourage your kid to eat wholegrain/ wholemeal bread by combining white bread with wholegrain/ wholemeal bread.
• instead of usual sandwich bread, choose from other bread variaties such as baguette, ciabatta, hot dog buns or seedy rolls. Pita and tortilla wraps are excellent choices too.

A few weeks ago, while both my son and I were browsing through a local magazine, a photo of Japanese egg salad sandwiches caught our attention instantly. They looked so appetizing and nutritious. Besides that, the preparation method sounded so unconventional as compared to those Western sandwiches we ate. So, I made some for my family’s breakfast during the recent long holiday weekend.

These Japanese-inspired sandwiches turned out to be so yummy!! I used whole-meal bread instead of white bread for more wholesome value but you can experiment with other bread varieties. Carrots and cucumbers had quite a bland taste on their own but when marinated they had a hint of sweet and sour flavour. The marinade also made both the crunchy carrots and cucumbers more tender and easy-to-chew by your little ones. By pairing with the egg-mayo mixture, these sandwiches were bursting with flavour and colour. We enjoyed these sandwiches very much. It was such a filing and satisfying breakfast to start our day.

These sandwiches are easy enough to reproduce at home so why not make it a parent-child project for this coming school holiday? I hope your kids will have great fun assembling these sandwiches. It’s also ideal for those who are looking for a meatless meal. If you make them for outings or as lunch in the office, pack the bread and other ingredients in separate containers or ziplock bags and assemble before eating. This will prevent your sandwiches from becoming soggy.

To all my readers, let me share some good news with you. Recently I was invited by Abbott Singapore to contribute my photos and recipes for their nutritional booklet and e-newsletter. Below are the two contributions I made for them:

• Mushroom soup photo featured in their Nepro “Nutritional Guide on Diet and Kidney disease” booklet which is available in selective renal clinics and dialysis centres in Singapore.

• Cherry yogurt popsicles and apple flapjacks recipes featured in Abbott Family Ties e-newsletter Nov/Dec issue.

For those who are new to my blog, you are welcome to join me at my Facebook fan page for more sharing and latest updates.

 

>>> Click on PAGE 2 BELOW for Japanese egg salad sandwiches recipe……………..

Oat is among the most nutritious grain that one can introduce to a child’s diet. As it’s easily digestable, it’s good to get your child to start enjoying oats at an early age. What’s more when this grain is also an excellent source of dietary fiber, B-vitamins (thiamin), vitamin E, calcium, protein, iron, magnesium, manganese, zinc and phosphorus. Having a regular helping of oats can certainly bring substantial health benefits as well to both adults and children, such as

• Lowering cholesterol and helps in preventing heart disease
• Stabilising blood sugar level and lowering the risk of developing Type 2 diabetes
• Reducing the risk of cancer with its phytochemicals (anti-cancer properties)
• Reducing the risk of asthma among children
• Relieving constipation
• Boosting the body’s immune system

Oats can be found in several forms, depending on the degree of processing they are subjected to.

Types of oats:

1. Whole oats – They have a harder outer hull that must be removed before it’s ready for consumption.
2. Oat groats – They are whole oat grains, with only the hard unpalatable outer hull removed, but the kernel outer bran layers are left intact. They need to be soaked, cooked a longer time (about 50 minutes) with more water.
3. Steel-cut oats – They are also known as “pinhead” oats. They are oat groats that have been chopped into small pieces through steel cutters. They are very nutritious. They take about 30 minutes to cook and require less water in preparation.
4. Rolled oats – They are steamed oat groats that have been flattened with a roller. They come in two distinct varieties. The first variety, also known as old fashioned oats (or jumbo), is made by first steaming the whole groat for a few minutes, thus partially cooking it, then passing it between rollers to flatten it out. The second variety, known as quick-cooking rolled oats, is made by putting steel-cut oats through the same process. Old fashioned oats may take approximately 15 minutes to cook whereas quick-cooking oats may take as little as 5.
5. Instant oats – They are made in a similar process to rolled quick-cooking oats, except that they are steamed longer, cut finely and rolled thinner. They are used for making “instant” porridge. They are less nutritious because they usually have sugar, salt or other flavourings added to them.
6. Oat flour – They are ground into a fine powder and available in three grades: coarse, medium and fine.

More reading references:

- The Cook’s Thesaurus
- Eat More Oats
- Homemade Baby Food Recipes

Who should avoid oats:

1. People who suffer from coeliac disease should avoid oats and other gluten grains such as wheat, rye and barley. (Note: Coeliac disease is also known as gluten intolerance or gluten sensitivity.)
2. It is advisable to wait until your baby is at least 6 months of age before introducing oats as it is believed that oats may trigger off the risk of coeliac disease. Also, given that ANY food can potentially cause allergic reaction, it is wise to consult your child’s pediatrician if you want to introduce oats before your baby is 6 months old or your  family has a history of gluten intolerance.

Benefits of soaking oats

• Phytic acid is present in all wholegrains, including oats. While it is good to prevent cancer, it can also reduce mineral absorption like zinc and iron. By soaking, the amount of phytic acid is reduced so as to enable proper digestion and absorption of nutrients by the body.

How to include oats in your kid’s diet?

Althought oats are commonly used for boiling porridge and making muesli, you can also cook it in other interesting ways, like making muffins, granola bars, parfait and crumbles.

I must say I really adore this flapjack recipe very much as it is incredibly easy to make, and not to mention eggless, nut-free and wheat-free. (Note: Flapjack refers to an oat bar in British cuisine whereas it’s a thick pancake in US and Canada. Source: Wikipedia). It’s similar to ordinary granola bar except that it requires lesser ingredients and uses apple puree.

Fresh apples are cooked, pureed and then pressed through a sieve to squeeze out the excess juices. By doing so, the flapjack will not fall apart and is able to hold its shape when cooled. The pureed apple is then mixed with both oats and seeds to give it an overall chewy gooey texture. I use pumpkin seeds and sunflower seeds  to provide the flapjack with extra goodness and a nutty flavour. Of course, you are free to substitute seeds with any dried fruits such as raisins, cranberries or blackberries.

Whatever variations you may come up with, the most important thing of all is that this slow energy releasing, high fiber oat bar keeps your children going on busy days. Hence, they are ideal to be packed into school lunch boxes or as snack. They taste really delish, moist, buttery and yet not overly sweet.  Kids will definitely love them. This includes my little boy. I just made some the other day and was amazed to see how fast they vanished from his lunch box.

For those who are concerned of choking hazards, serve the flapjack in a smaller bite size for younger kids.

>>>> Click on PAGE 2 BELOW for Apple Flapjack Recipe……………………

Although toddlers eat smaller portion than adults do, they definitely need more energy and nutrient to support their rapid growth. From this aspect, snacks can play a significant role in fortifying their dietary requirements. Hence, parents and caretaker need to prepare snacks that are as healthy as possible. It’s also important to keep the serving size small and plan the serving time well too so that it will not affect our children’s appetite for their three main meals.

Since my son is no longer allergic to nuts, I love to offer him roasted nuts for snack. Besides cashew nuts, recently I also started to roast almonds for my family. For that, I must thank one of my readers (whom I will introduce later) for her generous sharing of a great recipe and tips.

Compared to most other nuts, almond is packed with a lot more essential nutrients. It’s rich in Vitamin E, monounsaturated fat, calcium, phosphorous, iron and magnesium. It also contains zinc, selenium, copper and niacin. There are dozen of health benefits from eating almonds. Some of them are as below:

1. good for brain
2. good for heart
3. improves skin complexion (Maybe I should spend more on almonds than my beauty products)
4. regulates cholesterol
5. regulates blood pressure
6. prevention of cancer
7. protection against diabetes
8. good in pregnancy (because of its folic acid)
9. reduces weight
10. prevention of constipation
11. boosts energy (due to the presence of manganese, copper and Riboflavin (vitamin B2))

Below are some interesting and useful information about almonds:

How many almonds should we eat daily?

• The Dietary Guidelines for Americans suggested that the ideal daily portion for almonds is one good-sized handful, or about 23 almonds (equals to 1 ounce).

What is the best way to eat almonds?

• It is best to eat them whole and natural (together with the skin), unsalted or roasted. A study published in the Journal of Nutrition found that the flavonoids found in almond skins team up with the vitamin E found in their meat will provide more than double the antioxidant punch.
• You can eat soak raw almonds overnight. Soaking them overnight unlocks much more of the nutritional benefits of the nut. (Thanks to Starsapphire for her kind comment!) You can read more about benefits of soaking almonds and its procedure at this link.

How to buy:

• Choose almonds that look uniform in color and not limp or shriveled. They should smell sweet and nutty. If their odour is sharp or bitter, they are rancid.
• Avoid those with foreign materials such as twigs or stones.
• It is preferable to purchase them in sealed container rather than those sold in bulk bins as they may be exposed to heat and light for unknown period.

How to store:

• Since almonds have a high fat content, it is important to store them in a cool, dry place, away from heat sources, and avoiding prolonged exposure to direct sunlight.
• According to Board of Almonds California, whole natural almonds (in unopened packages) can be stored in cool and dry conditions (<40°F and <65% relative humidity) for about 2 years with no significant loss in quality.
• Once packaged almonds are opened, be sure to store in an airtight container or sealed baggie with air squeezed out in a cool, dry, dark place (ideally in the refrigerator) and use within three months.
• Keeping almonds in the freezer extends their shelf life. For storage in the freezer, package the almonds in air-tight bag to protect them against ice formation and moisture that can result in mold growing on them.
• Avoid exposure to strong odors (pungent food such as fish and onions) as almonds can absorb odors of other materials if exposed for prolonged periods.
• Roasted almonds must be protected from oxygen. Storage containers, re-sealable plastic bags, and vacuum packaging are all good options.

Although almonds may sound ideal to our health, they have their own cons as well. They contain oxalates and excessive oxalates can cause crystallization. So people having kidney or gallbladder problems should avoid eating almonds. Besides that, just like other nuts, it may pose allergic issues and choking hazard to babies and toddlers (below five years old). Parents and caretakers should exercise extra care when introducing nuts to their children.

For further reading references, please refer to:
- Health Benefits of Almonds (by Organic Facts)
- Almonds on the Go (by Food Fit)
- Almonds (by WHFoods)
- Almonds Lifestyle (by Almonds Board of California)

This honey roasted almonds recipe is shared by my reader KY who had personally tried and tested it herself. She told me that this recipe was proven quick (only 20-25 minutes), easy (just a few simple ingredients) and yummilious. That’s why she enjoyed making them for her family from time to time even though she is a busy working mom.

After trying it out myself, I can’t agree more with KY. Yeah, it is a MUST TRY recipe for nut lovers!! My family loved it very much. When I laid the roasted almonds on the grease-proof paper to cool down, both my hubby and son were poised to “attack” those crunchy and flavourful almonds. The temptation is so irresistable!! (Please be warned that munching almonds can be addictive!!) For those who prefer a healthy version, just omit the sugar/ salt mixture and roast the almonds plain. The taste is good too.  If you haven’t included almonds in your family’s diet, then better hurry and give this recipe a try.

>>> Click on PAGE 2for Honey Roasted Almonds recipe and step-by-step photos ……………..

Have you heard of Konnyaku?

Konnyaku (蒟蒻) is also known as “konjac, konjaku, devil’s tongue, voodoo lily, snake palm, or elephant yam”. (Can anyone tell why so many eerie nicknames? ). It is a natural food made from a type of mountain potato mixed with calcium hydroxide or calcium oxide extracted from eggshells.

It is a traditional Japanese health food and has been consumed for over 2000 years. It appears in many dishes in Japanese cuisine such as oden, sukiyaki and sashimi. Besides that, it is also widely used as a substitute for gelatin in making jelly dessert.

Konnyaku has no fat, low in calories and rich in dietary fiber. Hence, it can bring us many excellent health benefits as below:
a)      normalize cholesterol level.
b)      control sugar level in blood for diabetes.
c)      prevent high blood pressure.
d)      clean toxin in the intestines and prevent intestinal cancer
e)      ideal for weight control as it expands in the digestive system and gives the feeling that the stomach is full.

Apart from its nutritional value, Konnyaku jelly yields a firmer and springier texture compared to normal jelly. Because of these two signature qualities, it caught on fast to become a popular household choice for healthy snack after it was first introduced to Singapore and Malaysia about one decade ago.

You can find Konnyaku jelly moulds of different types and shapes as shown in the photo below. As for preparing Konnyaku deserts, it’s idiot proof. You only need to follow the simple manufacturer’s instruction on the packaging of the Konnyaku powder, and adding on fresh or canned fruits of your own liking.  Properly supervised, even a kid can do it!

However, parents and caretakers should be aware that jelly products containing Konnyaku may pose choking hazards as it is extremely difficult to remove if it gets stuck down the throat. Thus, it is not suitable to serve children below 4 years old and the elderly. Even for older kids and adults alike, to prevent getting choked unnecessarily, it is recommended that the jelly be first cut or bite into smaller pieces and chewed properly before swallowing.

I like to share this jelly desert recipe with you because it uses Konnyaku, a not-to-be missed super food. This recipe is also made mostly of fruits juice and fresh fruits. I only used a little bit of sugar for this recipe to suit my personal palate. You can adjust the amount according to your preference. It is also not necessarily to use any special Konnyaku jelly moulds to make these jellies. However, they are great for presenting attractive and cute looking jellies to your kids.

This homemade jelly may not be one of the healthiest snacks, but it is definitely a healthier version compared to those bought off the shelf in the store that comes with preservative and colouring additives. I bet this delicious jelly, when served chilled, would be a cool treat that can surely cheer your little ones up during this hot weather.

Suggested reading references for Konnyaku:
- http://www.shakespeare-w.com/english/konnyaku/whatis.html
- http://www.konnyaku.com/e_data/konnyaku.html

Konnyaku jelly cooking video clip by Phoon Huat:
- http://www.phoonhuat.com/special.htm

>>> Click on PAGE 2 BELOW for Konnyaku jelly recipe………………………

How many of you would think that good nutrition starts with a good nutritious breakfast? Definitely not me when I was staying on my own. I didn’t really put much effort to make sure I have a good breakfast. It was either getting a hefty breakfast or skipping one altogether. Back then, breakfast to me is the least important meal of the day. That was then. Ever since I became a mother and done a bit of research on child’s nutrition, I started appreciating the benefit of getting into the habit of eating a healthy and nutritious breakfast. It’s not just any breakfast it has to be a healthy and nutritious one. Nowadays I make sure my family gets a nutritious breakfast to start the day.

Like many of you, I have problem getting up early to prepare an elaborate breakfast, especially when I am still semi-conscious and my “engine” hasn’t warmed up yet. Thus, I only choose those healthy breakfast recipes that are quick and easy to prepare and still allow me ample time to enjoy the breakfast with my family. One of them is this strawberry crunch /strawberry yogurt parfait, which I will now share with you.

Photo taken by my hubby. Do you like it?

This strawberry crunch is not only super-healthy but also super-easy to make. It has the combination of nutritious ingredients such as yoghurt, fresh fruit, honey, oats and nuts, all of which are perfect selections for breakfast. Here are some healthy facts about this recipe:

• Yoghurt is a low-fat source of protein and calcium. It contains good bacteria that is good for your digestive system;
• Strawberries and orange juice are rich in vitamin C. Both are antioxidant rich fruit;
• Besides adding natural sweetness, honey is a healthy alternative to super-refined sugar.
• As for the toasted oats and seeds, it boosts the nutrient contents as well as provides a crunchy layer for this breakfast treat.

If you want to speed up your preparation in the morning, you can toast the oats and nuts over-night and store them in the fridge. Then you only need to assembly all the required ingredients during breakfast. Tada! The eye-pleasing strawberry crunch will be ready in seconds! Does this parfait look impressive enough to “wake you up”?

For a tasty twist, try swapping strawberries with any choice of your favourite fresh fruit such as kiwi fruit, bananas, mangoes, blueberries and peaches, or even a mixed combination of them. Do you know that you can also make some healthy snack bars by tweaking this recipe as what I did in my earlier post?

Strawberries from Korea. Aren’t they pretty?

On a separate note here, on 1st May 2010, Foodbuzz had launched a new section called Healthbuzz which features and promotes various health and nutrition-related content from across the community of Featured Publishers. This Health section has been sub-divided into 4 categories: diet and nutrition, fitness, recipes and specialty diet. I feel so excited that my application to become a Healthbuzz Contributing Editor has been accepted. For parents and caretakers, don’t miss out this May feature highlighting children’s health and nutrition. Hop over and check it out now!

>>> Click on PAGE 2 BELOW for strawberry crunch recipe and step-by-step photos………………