Barley Beancurd Dessert (腐竹薏米糖水)

Hello Happy Chinese New Year to you!!!


Holiday periods are great time to relax and cook. I have time to indulge in cooking healthy meals for my family. I get to add or omit ingredients as per the preference of myself and my family.

So today, I cooked the Barley Beancurd dessert as breakfast for my family.
(Notice that I did not use Ginkgo. I shall explain the reason later in the blog.)

First, let me share the recipe. :-)

Recipe

Ingredients
- 100g of pearl barley, rinsed
- 50g of beancurd skin (the ones for cooking dessert, not for frying), soak in water till soft
- 2 pandan leaf, rinsed and tied to a knot
- 3 pieces of candied winter melon

Step 1 - Prepare all the ingredients.
Step 2 - Put all the ingredients in a pot.
Step 3 - Add water, about 3 times the height of the ingredients.
Step 4 - Boil the mixture for about 1 hour, or to the softness that you like.

A delicious bowl of dessert awaits you! 

Benefits of High Fibre breakfast

1) Control blood sugar, read my earlier health bulletin on diabetes.
2) Cleansing of the body.
3) Prevent colon-related problems and haemorroids
4) Helps in slimming.



If you do not have the luxury of time to cook, consider these convenient yet very healthy breakfast options!

Convenient Sources of High Fibre breakfast

1) Oxyginberry EverstayD Vegecolor all in 2 cups! 

2) 1 packet of toHusk

P.S. Why I do not include ginkgo into my desserts.

Because there is a lack of evidence that it is helpful to health.
Because the known side effects OUTWEIGH the known benefits.

For more information, or complimentary consultation on preventive science and good health, feel free to contact me!

Ee Ting
Health trainer / speaker
nutritionforimmunity@gmail.com