Tag Archives: recipe

Taro Root, a better starch

unpeeled taro root, peeled taro root, taro root smoothie, an earlier Asulia packaging idea

Above, counter clockwise: unpeeled taro root, peeled taro root, taro root smoothie, an earlier Asulia packaging idea

Above, counter clockwise: unpeeled taro root, peeled taro, taro root smoothie, an earlier packaging pic of an idea I had for a taro & scallion boat before we knew a wheat dumpling wrapper was possible.

Asulia uses taro root as the main ingredient in our Taro Root dumpling.

Taro root is a staple root vegetable in Southeast Asia, Africa, India, China, the Caribbean and the Polynesian islands. It’s often used like a potato. I grew up eating taro root in China, where I lived until I was five years old, in braised dishes and steamed with savory ingredients. Then, my mother and I moved to New York and then to Montana where I spent the vast majority of my childhood. Needless to say, it was hard to find taro, let alone any exotic vegetables back then.

When my mom and I would travel, we would make sure to eat taro. Taro root can be roasted, boiled, fried or baked. The leaves can be eaten just like spinach! Unlike potatoes, its texture is custardy and it has purple tinge once it’s cooked. It has a nutty flavor from natural sugars that come out during the cooking process. What sets this root vegetable apart from it’s starchy cousins is it’s nutrients. Taro contains three times as much fiber as a potato, is a great source of potassium and is a low glycemic index food. It’s also is very easy to digest.

The glycemic index measures how your blood sugar levels rise after you eat carbohydrates. An index number from 1-100, with 100 as the reference score stands for pure glucose, a.k.a. sugar. Foods are rated high (greater than 70), moderate (56-69), or low (less than 55). On the GI scale, taro is rated low with a score of 18. A low GI means that it’s absorbed into your body slower, which allows you to feel fuller longer since it takes longer to metabolize.

It’s important to keep in mind that you can’t eat taro raw, it needs to be cooked. To prepare taro root for cooking, peel it with a vegetable peeler under running water. This will help you to avoid any sensitivity to the juices, which can cause a mild stinging sensation. You can also a knife to remove the skin. Shield your hands with a towel or gloves.  Keep your taro covered with water in a bowl or pan until you’re ready to use it. It pairs nicely with with milk or other calcium-rich foods. I love taro with coconut milk. Here’s a recipe for a taro root smoothie.

Sue’s Taro Root Smoothie

1 1/2 cup ice
3/4 cup coconut milk
1/3 cup taro powder or ½ cup steamed fully cooked taro
1/4 cup of simple raw cane syrup or ¼ cup of sweetened condensed milk

Blend together and get your taro on!

 

Kale, a look into the leaves and kale smoothie recipe

Kale

Kale is one of my favorite vegetables and I wanted to be sure to use it in my products. That’s why we make kale dumplings.

There’s more to kale than meets the eye. This highly nutrient dense vegetable gives you more bang for the buck than your average green leaves. Let’s break down the numbers. One cup of chopped kale has 33 calories, 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a get this, 684% of vitamin K! Kale is also packed with phytonutrients, flavonoids, copper, potassium, iron, manganese, and phosphorus. Move over multi-vitamin, I’d rather eat kale than pop another horse pill. I’m no MD, but I believe that we’re made to eat food and get our nutrients by making use of our chompers.

Kale is versatile. You can put it in anything and everything – including dumplings! I love that Dr. Drew Ramsey loves kale. You could call him a kalexpert. In his new book, 50 Shades of Kale, he shares recipes using kale you probably never thought about, like cocktails! I thought I was using kale in everything, and he outdid me.

It’s possible that kale can make you look better too. Beauty starts from the inside. Bobbi Brown is known for her line of make-up but I came across her coconut kale smoothie and it sounds delish. I can’t wait to try it out!

Here’s my Kalefull Smoothie recipe I use on a regular basis.  When I don’t drink a green smoothie in the morning, I notice  I don’t have as much energy, feel a bit unsatisfied and therefore get hungry more easily.

Sue’s Kale-full Smoothie
1 cup packed, chopped kale
1/2 a banana
1 wedge of lemon
1/2  an apple
1 scoop of original vega or pea protein
1/4 cup mango juice or berries
1 – 1 1/2 cup of water
1 Tbsp chia seeds
1 Tbsp flaxseed

Blend all ingredients together and enjoy! I’m in need of a new blender though. If you have a suggestion on what blender I should pick up, let me know!

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Lockdown saved by Kale Macaroni and Cheese

Boston is on lockdown today. I decided to go through my pantry to see what I could make.

KALE MAC & CHEESE
Box of Annie’s white cheddar mac & cheese
1 cup of kale
¾ cups Japanese panko
2 tps garlic powder
1 tps black pepper
½ tps Hungarian paprika
1 tps provence blend herbs
¼ raw unsalted pepitas

Cook mac & cheese as instructed on the box then fold in the ingredients. In a bowl, mix all the spices together with the panko crumbs. In a medium size casserole dish, pour the mac & cheese in and sprinkle the panko crumbs on top. Scatter raw peptias on top and spay with a bit of grapeseed oil or olive oil. Bake at 350 degrees for about 12 minutes.

Dumpling Fillings and Fears

Last night I was in my mom’s kitchen to test three different kinds of vegetarian dumpling fillings: kale, taro root with toasted sesame seeds, and curry cauliflower with toasted pepitas, a new recipe idea I developed.

When all the dishes were washed, my mom and I sat down and chatted. Over the years she’s been slowly revealing more of her past, most of which I’ve never heard before.  After she was abandoned in China, she would spend nights walking the streets because she had nowhere to sleep. Fearing something bad would happen, she kept moving because she felt that if she was at least on the move, it would be harder for others to harm her. She encountered challenging situations through the years to say the least.

During my commute to meet a buyer at a store this morning, I reflected on what my mom had told me the night before and was over come with emotion. So many things had to happen in order for me to be here today.

Staying with friends and having my stuff around town makes me feel extremely unsettled. I view this as another day of opportunity to turn things around, not only for myself, but also for the girls that need me. I’ve never wanted to succeed at something so much before. I want to bring hope to girls and know it’s one of my life’s mission. I would love for my mom to still be around to see the impact she’s made not just for me, but in how it’ll be paying it forward.

We have to overcome our own self doubts, fears, and take a risk.