The Household COO - Part 2

Super Sprout, Super Food, Super Fast

A friend introduced me to Super Sprout and we love it so much, I had to share it…

What is Super Sprout?

Super Sprout

Super Sprout is a Australian range of powdered food made from 100% naturally freeze dried fruit and vegetables. They are so easy to add into your meals and drinks that they offer a terrific way to boost your family’s nutritional intake without the usual food battles. Currently, there are 10 variants available:

  • Organic Apple
  • Organic Beetroot
  • Blueberry
  • Organic Broccoli Sprout
  • Organic Carrot
  • Organic Barley Grass Sprout
  • Strawberry
  • Organic Lemon
  • Organic Wheatgrass Sprout
  • Ginger

The powders are naturally freeze dried with no artificial colours, flavours or preservatives. There do not contain any other products or “fillers” so what you get is 100% pure. Each tablespoonful is packed full of nutrients – just look at the equivalent quantities of 1 tablespoon of powder in actual fruit/vegetable:

Nutritional Benefits:

Apple:

  • Apple contains high concentrations of Vitamin C, Polyphenols, Betacarotene and Flavonoids.
  • Apple is rich in Pectin, a soluble fibre that has been shown to reduce cholesterol.
  • The soluble fibre in Apple can assist in regulating blood sugar.

Beetroot:

  • Beetroot has extremely low GI and is high in soluble fibre which helps to reduce high blood cholesterol levels.
  • Beetroot increases oxygen uptake at the cellular level, reduces blood pressure and protects the cardiovascular system.

Blueberries:

  • Blueberries are one of the highest sources of anti-oxidants compared to any other fruit.
  • Blueberries also contain a special group of anti-oxidants called carotenoids and flavonoids, in addition to vitamin C, vitamin E and vitamin A, selenium, zinc and phosphorus, which are extremely beneficial for overall health. These anti-oxidants help to neutralise free radical damage to cells.

Broccoli Sprouts:

  • Broccoli Sprouts can boost your immune system.
  • Broccoli Sprouts are rich in Sulphur which helps to cleanse and strengthen the blood.
  • Broccoli Sprouts improve digestion and lower cholesterol.

Carrots:

  • Carrot is an extremely powerful source of Antioxidants.
  • Carrot is a great source of Dietary Fibre, Vitamin C, Vitamin K and Manganese.
  • Carrot is well known as a rich source of Beta-Carotene, an extremely powerful Antioxidant.
  • Beta Carotene is converted to Vitamin A in the human body and it can protect against stroke and heart disease.
  • The Beta-carotene in carrot helps to protect vision, especially night vision.

Ginger:

  • The health benefits of honey and ginger in treating respiratory problems.
  • Ginger root is effective in reducing nausea and motion sickness.
  • May be useful in reducing the pain, stiffness, and immobility of arthritis.
  • As a stomach-calming agent, ginger also reduces gas, bloating, and indigestion, and aids in the body’s use and absorption of other nutrients and medicines.

Wheatgrass:

  • Wheatgrass contains the lipase enzyme which helps break down fat cells.
  • Wheatgrass assists red blood cells to oxygenate the blood.
  • Wheatgrass can boost the immune system and benefit liver regeneration.

Lemon:

  • Lemon is a diuretic helping to flush toxins and bad bacteria from the body and is jam-packed with Vitamin C.
  • When mixed with hot water, lemon is effective in curing many digestion problems and releasing toxins from the Liver.
  • Lemon can also act as a general tonic for the Liver.

Strawberries:

  • Strawberries are packed with Antioxidants and Vitamin C.
  • Strawberries also contain Ellargic which acts as a scavenger to assist in ridding the body of nasty chemicals.
  • Strawberries are rich in Flavonoids which help prevent cholesterol from oxidizing and damaging artery walls.
  • The nutrients in Strawberries responsible for their flush red colour have been shown to protect cell structures in the body and prevent damage to organs.

Barley Grass:

  • Barley grass is a ‘concentrated’ nutritious whole food offering balanced nutrition to the body.
  • Barley grass is very easily digested by the body, thus allowing the body to use its nutrients within a matter of minutes.
  • Barley grass contains very large amounts of vitamins, minerals, amino acids, enzymes and other beneficial nutrients.

I can already think of so many ways I can add these powders into the foods of my fussy eaters.

More about Super Sprout:

Recipes: Wholemeal Bread with Flaxseed

After all our recent experiments with flaxseed, it was only a matter of time before we added it to the bread…

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Ingredients:

  • 150g wholemeal flour
  • 150g plain flour
  • 5g dry yeast
  • 1/2 tsp salt
  • 1 tbsp honey
  • 2 tbsp oil
  • 30g flaxseed meal
  • 1 egg
  • 1 tbsp milk powder
  • 150ml warm water

Method:

  • Mix dry yeast with water and set aside
  • Mix egg, milk powder, flaxseed meal, oil, salt and honey together
  • Add flour and yeast mixture
  • Place in bread maker

Wholemeal bread with flaxseed

Recipes: Easy Healthsome Carrot Cake

Carrots are good for you:

  • they reduce your risk for developing heart disease
  • they help prevent cancer
  • they’re good for your eyes
  • they protect your liver
  • they’re anti-inflammatory
  • they’re useful for managing cognitive dysfunctions

So far, the only way the boys will eat their carrots is when I add it to their juice. After reading that cooking carrots may actually enhance their nutritional content, I’ve been looking for a way to encourage the boys to eat their carrots cooked. Carrot cakes have been a little hit and miss – largely miss – because many recipes contain spices and nuts which the boys don’t fancy. Here’s a workable recipe that not only passed the taste test but is healthy, too! Definitely better than the Peanut Butter Carrot Muffins from the Sneaky Chef.

Carrot cake

Ingredients:

  • 2 eggs
  • 30g flaxseed meal
  • 1/2 tsp ground cinnamon
  • 1/2 tsp bicarb soda
  • 1 large carrot, peeled and roughly chopped
  • 150g brown sugar
  • 150g wholemeal flour

Method:

  • Combine eggs, flaxseed meal, soda, cinnamon and carrots in a processor and process until the carrots are finely chopped.
  • Add butter and sugar and process until combined.
  • Stir in flour
  • Pour into a prepared pan and bake at 180C for 45 minutes or until a knife comes out clean.

See also:

Recipes: Dry Wan Tan Mee Kosong

My boys love their Wan Tan Mee. But that’s all they love. Just the mee. Nothing else – not the char siew, not the wan tans, or anything else that goes with it.

I have watched those hawker stall owners making Wan Tan Mee “kosong” for my boys time and again and I figured it doesn’t look so hard to make so I gave it a go and the boys approved. It’s really easy, too… It’s all in the technique.

Wan Tan Mee

Ingredients:

  • Wan Tan Mee noodles – the fresh noodles which you can get from the cold section in Village Grocers (you can see it in the picture above); they come in packets of four bundles
  • 1 tbsp soy sauce
  • 1 tsp sesame seed oil
  • 1 tbsp oyster sauce
  • 1 tsp thick soy sauce

Method:

  • Fill a pot with water and bring to the boil
  • Drop your bundle of noodles into the water and use a pair of chopsticks to separate the strands of noodles
  • When the noodles are cooked (maybe about a minute or two after the water starts boiling again), scoop them out, drain and run under cold water – this seems to be an important step so don’t skip it.
  • Return the noodles to the boiling water to warm them up again, then scoop them out again, drain the water and add the sauces. Toss the noodles until they are evenly coated with the sauce.

Meat Topping:

  • sliced pork or chicken
  • marinate meat with:
    • 1 tbsp soy sauce
    • 1 tsp sesame seed oil
    • 1 tbsp oyster sauce
    • 1 tsp thick soy sauce
    • dash white pepper
    • dash ground ginger
  • stir fry and pour over the noodles

Vegetables:

  • add some boiled choy sum or kai lan

Chinese Soup: Sip Chuan Tai Pu

It turns out that DH really hates herbal soups so I stopped making them for a while to give him a break (read: I was growing weary from all that negative feedback). Alas, I was too ambitious when I went shopping for herbal soup ingredients so here we are again…

This soup is called Sip Chuan Tai Pu. It is said to promote general health and is a nutritious and healthy soup beneficial for the whole family. Unfortunately, the taste didn’t go down well at all with my whole family – too “herby”, according to DH. I’m not particularly one for herby soups either but this one – though not among the better Chinese Herbal soups that I tried – was still a lot better than the brain soup. Ah well… We tried.

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Ingredients:

  • 500g chicken or meat
  • 1 tsp salt to taste
  • 2L water
  • Sip Chuan Tai Pu Soup ingredients

Sip Chuan Tai Pu Soup Ingredients:

  • Ligusticum Wallichi
    • Contraindications: pregnancy and breastfeeding.
    • Indications: headache, pain, insomnia, acid reflux, diarrhoea, indigestion, cough.
    • Actions: analgesic, antibacterial, antifungal, anti-inflammatory, sedative, expectorant.
  • Angelica Sinensis
    • Contraindications: pregnancy, breastfeeding, heavy menstruation. May cause stomach upsets, nausea and vomiting.
    • Indications: anaemia, atherosclerosis, allergy, constipation, blurred vision, cramps.
    • Action: analgesic, anti-cancer, nootropic, immunity booster, sedative, anti-ulcer, antianaemic, anti-viral, hypertensive, oestrogenic.
  • Paeonia Lactielora
    • Contraindications: pregnancy
    • Indications: used for gout, osteoarthritis, fever, respiratory tract illnesses, and cough; women use peony for menstrual cramps, polycystic ovary syndrome, premenstrual syndrome (PMS), and for starting menstruation or causing an abortion. It is also used for viral hepatitis, liver cirrhosis, upset stomach, muscle cramps, “hardening of the arteries” (atherosclerosis), to induce vomiting, spasms, whooping cough (pertussis), epilepsy, nerve pain (neuralgia), migraine headache, and chronic fatigue syndrome.
  • Rehmannia Glutinosa
    • used for diabetes, anemia, fever, osteoporosis, and allergies; and as a general tonic.
  • Codonopsis Tangshen
    • use for: HIV infection, protect cancer patients against side effects of radiation treatment, boost the immune system, treat weakness, loss of appetite (anorexia), chronic diarrhea, shortness of breath, noticeable heartbeat (palpitations), asthma, cough, thirst, and diabetes.
  • Poria Cocos
    • Action: diuretic, antibacterial, relaxes the digestive system, reduces stomach acid, lowers blood sugar, and can strengthen cardiac contractility.
  • Atractylodes Macrocephala (Bai Zhu)
    • in traditional Chinese medicine, it is said to invigorate Qi and strengthen the spleen, eliminate dampness and promote diuresis, stop sweat, and prevent miscarriage.
    • Main clinical usage and indications are lack of appetite due to spleen deficiency, abdominal distension and diarrhea, dizziness and palpitation caused by phlegm and retained fluid, edema, spontaneous sweating, and fetal irritability.
  • Glycyrrhiza Uralensis
    • Contraindications: pregnancy and breastfeeding.
    • Indications: bronchitis, acid reflux, arthritis
    • Action: antihistamine, anti-inflammatory, antibacterial, laxative, antioxidant, anti-viral
  • Ziziphin Jujuba
    • alleviates stress and is anti-fungal, anti-bacterial, anti-ulcer, anti-inflammatory, cardiotonic, antioxidant, immunostimulant, and wound healing properties.
    • Clinical trials have found it to be useful for chronic constipation and neonatal jaundice
    • Research also indicates nootropic (brain enhancer for memory, cognitive, intelligence) and neuroprotective properties
  • Astragali
    • Action: enhances immune system, diuretic, reduces blood pressure, anti-inflammatory, reduces stress
  • Cartex Cianamani – I couldn’t find any information on this particular herb

Method:

  • Put the meat into water and bring to the boil. Remove the meat and clean off the meat scum.
  • In a crock pot (slow cooker), place water, meat and soup ingredients. Turn on high heat until bubbling. Reduce to low heat and continue cooking for another hour or two.
  • Add salt to taste.

Disclaimer:

I’m not an expert on Traditional Chinese Medicine. I’m just a mother trying to understand the health benefits behind some of the commonly used herbs in Chinese cooking. You can believe it – or not (I don’t believe everything either) – I’m just the messenger so don’t shoot me.

One of the main problems with Traditional Chinese Medicine is the lack of proper documentation. Sometimes there is even a lack of agreement on what’s what. I’ve tried to make do with what I can find and decipher.


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