小王子 Le Petit Prince

                小王子 Le Petit Prince 虽然是虚有的童话故事,但小王子与天文学在我青少年时代就开始在心里扎根了.这部童话书对生活和人性作了相当意蕴深长的叙述。 偶尔日子过得迷茫时,清晨时分,就会从书柜中取出“小王子”读读。在柔黄的灯光下,轻翻着泛黄的页面,也会忆起赠书善知识,啊,那是一个喜爱航海的邻家男孩,腼婰的把书递过来,就极速转头跑了。喔,是呀,那个年代呵。   小王子是法国作家安托万奥·德·聖艾修伯里( Antoine Marie Jean-Baptiste Roger de Saint-Exupéry) 于1943年出版的经典童话小说,安托万奥是法国贵族作家、诗人,飞行员。 书中的插画也是他自己画的。   其实这部童话小说是写给成人看的。书中的标志语句是“人只有用自己的心才能看清事物,真正重要的東西用眼睛是看不到的”。   用心的意思就是专注,活在当下的珍惜啊。   故事是这样的。   小王子是一个珍袖形外星人,有一头卷曲金发,俊朗外表,发自肺腑的笑声,加上一颗淳朴的初心。他自己一个人孤独的住在外太空世界里的一个微小的小行星叫B-612。在他的世界里,只有三个小火山及一株玫瑰花,一个火山拿来当茶几,一个做当烟窗,另一个是暖炉。因为他的星球实在太小了,一天里,只要稍微移动椅子,就可以看到 44次日落。看日出和照顾玫瑰花是他人生中唯一的乐趣。有一天,因为和心爱的玫瑰花闹别扭,激起了小王子出外参学的想法。于是他告别心爱的玫瑰,乘风飞翔着到了邻近的六个小行星和一个大地球,想看看天外的世界。从小行星B-325,B-326,B-327,B-328,B-329,B-330一直到声誉很好的地球,遇到的善知识包括一个蛮横霸道而无子民的国王,一个自大好吹嘘的小丑,一个无耻的酒鬼,一个有大野心但为蝇头小利斤斤计较的商人, 一个小王子看来比较顺眼的忠诚不二的燃灯者和一个闭门造车的井底蛙地理学家。小王子在每个星球里,看到了奇怪的人性和习气,后来在地球的一个沙漠中的某一个地平线上,终于遇到一个可以交心的落难飞行员朋友。这位朋友因为飞行事故而流落在空旷孤寂的沙漠里。   在学习过程中,小王子领悟了万象无常,也了知学习是需要费一番功夫的。在外太空流浪了一年,想家了。小王子于是刻意被毒蛇咬死,希望能借此回到他的玫瑰花和小火山去。星迹迷蒙,星途遥远,也不晓得小王子已回家了吗。   小王子说每一个人都有一颗照明内心的星星,那颗星星就是人生旅途的导引,但要用心才能够看到星光啊。   注:作为法语书籍中拥有最多读者和译本的小说,《小王子》曾当选为20世纪法国最佳图书。它是世界最畅销的图书之一,被翻译成250多种语言和方言,全世界迄今已售出两亿多册,年销售一百多万册   林孝云 E:junekalim@gmail.com   作者照片 图:Wikipedia        

Benefits of Lotus Roots

                What Is Lotus Root? Lotus root is the root of the lotus flower, which is an aquatic plant of the Nelumbonaceae family. The lotus flower has been a powerful element of numerous Asian countries for thousands of years and represents purity, innocence, and divine beauty. It is […]

一个”绿色意识烘培师傅”生命中的一天

日复日,月复月,年复年,每一天都很专注的做好同样的一件事情,对很多人来说,是枯燥而乏味的, 但对我来说,是欢喜又期待的。 我为自己取名“绿色意识烘培师傅“,从事纯素慢食净食面包烘焙的工作已有十五年吧。 每一天的凌晨四时是我一日之始。推开窗子,若是满月日,月光柔和而圆满,又是充满期待的一天; 若是新月日,伴在月亮旁边的星星就太耀眼了。 盥洗后,把前一晚的糙米剩饭,放入陶锅,加水和一小片昆布,用慢火熬粥。 粥在熬煮的当儿,是静心的时间,动禅操后,盘腿禅坐和礼忏约莫一个时辰。 起座后,是阅读时间。下来准备早餐。 每一日的早餐是清粥配三,四品小菜,这是我几十年来的养生食。 从冰箱取出小菜,一口一口的咀嚼,是再幸福不过的事情了。 粥要熬至出“油”才算是好粥。出“油”的意思是粥要熬到浓稠的状态。 处理了家务事,就摸黑步行去烘焙坊,路程约莫十分钟。有星辰月光和偶尔的雨水陪伴,是爽心悦事。 在小而美的烘焙坊里,把前一日发酵好的各式面团和了水,盐和麦粉,搓揉至光滑待用。装面团用的桶子,加水发酵一阵子, 是坊外迷你垂直草药菜圃的饮用水。每日的面团包括全麦,黑麦,薏米,荞麦,糙米等。我的师傅是德国人,叫汉斯彼得,素食者,是德国环保绿色面包师傅。面包,糕点和饼干用煤气烘焙,因为烘烤出来的面包会散发稳定的能量。 时间到了,把面团切割成大,小团子,捏成各式形状和个性,喷雾水把面团润湿,待发酵。这时把煤气烤炉里的石板预热,因为是石板,所以预热费时。 在等待的当儿,开始准备糕点饼干烘培,它们的特征是不含蛋,牛奶,牛油或玛卡琳,蔗糖或精白糖,反式脂肪,防腐,色素或其它化学添加。甜味来自米饴,果干,薏米饴,甜菜等。糕点自然的风格和魅力,需要时间考验和印证。从实验,试吃,误点改良,唉声叹气到现在的信心满满,已历时23年。每一口,每一口细细咀嚼,是天下美味。每一日糕点样式不一,种类繁多,也会令人赞叹。比如提拉米苏,巧克力双层糕,斑兰夹心寒天糕,黑芝麻双层糕,豆腐芝士糕,红萝卜糕豆奶油糕,小米甜甜圈,蒸米糕,木薯糕,馒头,包子,花卷,娘惹小巧糕点,日式点心,西式点心小品等等。 团团快乐指数很高的面团,因为手作,各自发挥不同的个性,充满生命力,也极为可爱。面团发酵已好就入烤箱烘培。时间一到,阵阵面包香扑鼻来,这叫生命面包,闻着闻着,就笑了。 秉持正食的一物全体和身土不二的理念做面包,番薯面包或萝卜糕内皆含皮纤维。收集了面包屑,面粉碎等厨余,存入堆肥桶发酵。几个月后,就是菜圃的好食物。 烘培工作结束后,是休息时间,喝一杯白浪草本咖啡,品尝一个娘惹“噗噜“, 幸福感觉洋溢。午餐时间定在十一点半。 接下来,开始准备明早面团发酵面种。把快乐因子融入工作中,不知时日已过。一日工作结束时间约莫下午三点。忙得欢喜也忙得开心。 有规律的生活方式,心会比较安定。用手和动手料理食物,脑部倍增活力。 很珍惜每一天踏实开心的工作日子。 林孝云 E:junekalim@gmail.com 23-4-16

The Healthier Version of Steamed Rice Cake

I learn cooking from my mother who was a great intuitive Nyonya Cook. I have fond memory of her steaming rice cakes with a wood fire stove and the aroma of steamed rice cake with taro yam permeated the air. Here is the old-fashion steamed rice cake to share with you. Hope you enjoy with a happy and grounded mood.

Steamed brown rice cake with taro yam

Gluten-free

Make 2kg

Organic ingredients:

Taro Yam   700g

Brown rice cooking oil   2 tablespoons

Cambodian Long grain brown rice, cooked             450g

Radiant Activated garbanzo beans, cooked     45g

950ml-1L filtered water

Unsui Corn starch   65g

Unsui Jyoshinko rice flour   100g
Radiant Brown rice flour   200g

Seasoning:

Unsui pure Kombu shiitake dashi powder     10g

Unsui Macrobiotic Sea Salt    8g

Unsui freshly crushed pepper powder    ¼ teaspoon

Dip:

Unsui Vegan sambal chili paste

Unsui pure sesame oil, toasted

Radiant peanuts with skin, toasted and chopped

Unsui Nori strips

Optional: Chopped and toasted garlic or shallots

Garnishing:

Coriander leaves

Method:

  1. Peel Taro, cut into 1cm cubes. Cooking in warm brown rice oil for 5-8 minutes until slightly translucent. Add a pinch of sea salt. Mix well. Remove from fire, let cool.
  2. Add water to the cooked brown rice and garbanzo, puree in a blender until smooth. Add brown rice flour, corn starch, Jyoshinko rice flour, and the seasoning. Mix well. Transfer to a ceramic earthen pot. Cook until puree appears thick and heavy, about 70% cooked.  Stir while cooking.
  3. Transfer to a glass container, level the surface with a spatula moistened with water. Steam over rapid boiling water for about 20-25 minutes. Let cool before cutting.
  4. Serve with toasted chopped peanut, sambal chili and drizzle with toasted sesame oil, nori strips and garnish with coriander leaves.
  5. Enjoy.

By June Ka Lim, macrobiotic vegan chef

Copyrights reserved 2015

Note:

  1. Taro yam grows at higher altitude, it is drier and contains less carbohydrates and more Yang in energy. It is helpful in healing inflammation of internal organs.
  2. Macrobiotic sea salt is dried under the sun and washed, hence contains less minerals than grey sea salt. As such macrobiotic sea salt is less burdening on the kidneys.
  3. Adding garbanzo beans to the cooked brown rice creates a complete protein combination.
  4. Unsui sambal is prepared with okara (organic soybean puree), shiro miso, shoyu, macrobiotic sea salt, herbs and spices. This combination creates a neutral and slightly Yin characteristics.
  5. Instead of taro, daikon radish or even carrot could be added for different energy and tastes.

Copyrights reserved.

The post The Healthier Version of Steamed Rice Cake appeared first on Healthy Food Malaysia – macrobiotics malaysia.

Refreshing and Healthy Drink Recipe – Almond ginger milk

Almond ginger milk

We have some good quality organic almonds arriving from Europe. They were then activated and peeled. I made almond milk once a week with different flavours, hmm.., it tasted so good and refreshing. Try the chilled one, it is  soothing in this hot weather.

I do not go for store-bought almond milk or almond powder as they always seem emitting an offensive odour.

Here is the recipe to share with you.

Ingredients:

Organic almond 100g

Filtered water 400g

Fresh organic ginger root  3 slices

Macrobiotic sea salt 1 pinch

Method:

  1. Soak almond milk with enough filtered water overnight.
  2. Drain & rinse under running water. Add 400g filtered water and puree them in a blender for about 1 minute together with the ginger.
  3. Pour into a stainless steel pot, bring to a boil and stir a few times. Add sea salt.
  4. Let cool. Transfer to a cotton bag, and squeeze out the milk.
  5. If you like a creamy consistency, you could add a pinch of organic guar gum to the cold almond milk and mix well. There is no need to add sugar to the almond milk and it tasted sweet naturally.

Flavours:

You could add organic matcha green tea powder, organic carob powder or even organic toasted soy powder or activated brown rice powder for different flavours to suit different moods. Half a teaspoon of organic ginger powder could be used instead if you do not have fresh ginger.

The spent:

You could add the almond spent to pancake, cookies or bread.

Enjoy.

By June Ka Lim

Macrobiotic vegan chef

www.macrobiotics-malaysia.com

17 Feb 2016

The post Refreshing and Healthy Drink Recipe – Almond ginger milk appeared first on Healthy Food Malaysia – macrobiotics malaysia.