Healthy Recipes

MALAYSIAN are getting more health-conscious. This is evident in their hunger for purer drinking water, premium quality food supplements, health information and of course in the current proliferation of health magazines in town.
Yet for the present generation of top-line consumers, (both the baby boomers and their children, the generation X-ers, if you like), the idea of giving up their daily doses of Malaysian staples such as nasi lemak, char kwai teow or roti canai, is almost sacrilegious.

Acknowledging that those who have to ‘fight for time’ everyday (be it for fun, survival or self-actualisation) are most prone to chronic degenerative diseases; and acknowledging that the conventional quickie food they resort to are abominably unhealthy in the long run; this column is dedicated to them in the hope that they will take the challenge to opt for a healthier lifestyle.

In time to come, preparing these healthier dishes should become as easy as teeth brushing and coffee enema in the morning bath routine.

Let today be the day of change. Better a small step than never!

Aunty M’s Sandwich Spread

1. One piece of fish meat – shredded or minced
2. One carrot – shredded or minced
3. One tsp. cheese, preferably home-made cottage
4. Place all the above into one mixing bowl and add:
   • 5 tbsp home-made fresh yoghurt
   • 1 tsp. of pure raw honey
   • (optional) 1 tbsp sundried raisins
   • 1 tsp. crushed nut (raw almond or cashew)
   • 1 tsp cold press organic flaxseed oil
5. Eat sandwich spread wrapped in a raw lettuce leaf or on a piece of slightly toasted wholemeal bread.

Great for any time of the day! Goes well with herbal blend (long-life or Zinger) or a glass of honey-gar cocktail.

Aunty M’s Nasi Lemak Khas

• 3 cups of rice – washed
• 1 cup distilled water
• 1 cup coconut milk
• 1 cup fresh yoghurt

Place all the above ingredients into a non-aluminium rice-cooker. Cook the normal way.

Stir once to prevent yoghurt and coconut milk from sticking to the sides of the pot. While stirring, add the following :-

1. Powder from 10 kelp tablets – grounded earlier, bottled and kept in the fridge.
2. 1/4 tsp of K-Salt (potassium compound)
3. 1 tbsp chopped Chinese celery or parsley

Serve on a plate dressed with raw vegetable sticks (cucumber, carrot or celery)

May be eaten on its own or with traditional nasi lemak accompaniments.