I have decided to make a bigger effort to
use more herbs in daily cooking, and also using more in the dishes. This is not
just about taste, it is about the unique flavors of herbs, which is actually a
reflection of the concentration of flavonoids they contains, which equate to
micronutrients that our body needs.
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| Coix seed (Job's tears) with parsley |
Coix seed (Job's tears) with parsley
1. Season parsley with salt and olive oil to soften.
2. Soak coix seed for a few hours, cook in water until soft (simmer for 30 minutes then cover and soak for 15 minutes).
3. Mix coix seed with parsley mixture.
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Baked cauliflower with fennel leaves
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Baked cauliflower with fennel leaves
1. Cut cauliflower into florets, bake at 170˚C until cooked and lightly golden, around 30 minutes, they will turn golden without needing any oil.
2. Mix tender fennel leaves with salt, white pepper and olive oil to soften.
3. Mix cooked cauliflower with fennel mixture.
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| chive flowers |
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| Qunioa with chives flower |
Qunioa with chives flower
Chives flower is not just pretty but has a good dose of chive flavor.
1. Soak qunioa for a few hours, simmer with water for 15 minutes, then cover and soak for another 10 minutes, season with salt.
2. Mix in chive flowers.
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