Tomato Garnish

Character Bento

Miss Bunny Charaben

Ingredients

  • Miss Bunny – Ham, cheese, fish sausage, fried egg, carrot and nori
  • Rice cooked with kelp
  • Deep-fried sandwiched shrimp and lotus root
  • Deep-fried honey-glazed sweet potato
  • Broccoli and yam mixed with mayonnaise
  • Spinach with sesame dressing

Lunch Suggestion

Chinese and Japanese Vegetarian Lunch for Two

Menu

Herbal Soup

Sushi Combo

Steamed Vegetable Dumpling

Rice Cooked with Vegetables Wrapped in Lotus Leaf

Rice with Stewed Vegetarian Ground Pork in Soy Sauce

Drinking Green Tea Lowers LDL Cholesterol

Drinking green tea every day is associated with a significant reduction in total and low-density lipoprotein (LDL) cholesterol levels; however, there was no significant effect on high-density lipoprotein (HDL) cholesterol or triglyceride levels, according to a new study published in the Journal of the American Dietetic Association.

Researchers at Western University of Health Sciences evaluated the relationship between green tea catechins (GTCs) and serum lipid levels, including total, low-density lipoprotein (LDL), high-density lipoprotein (HDL) cholesterol and triglycerides. The study analyzed 20 trials that tested either green tea itself or capsules containing green-tea compounds called catechins.

Results showed that green tea reduced 5 to 6 points more from participants’ total cholesterol and LDL cholesterol levels than placebos. Green tea in a cup was more consistently effective than capsules, though the benefits overall were fairly small.

Green tea catechins, at doses ranging from 145 to 3,000 mg per day (including consumption as green tea beverage and extract in capsules) taken for three to 24 weeks, led to statistically significant reductions in total and LDL cholesterol compared to controls who did not consume any. There was no significant effect on HDL cholesterol or triglyceride levels.

Source: Journal of the American Dietetic Association

A Light Tea Cake and Ice Cream Dessert

Ingredients

Ginger Financier

3/4 cup sugar
4 Tbsp almond flour
3 Tbsp plus 1 tsp pastry or all-purpose flour
3 egg whites
1/2 tsp baking powder
1 tsp vanilla extract
1 tsp ginger powder
1 Tbsp candied ginger
10 Tbsp unsalted butter, melted

Rhubarb Ice Cream

2 cups rhubarb, fresh or frozen
1 cup sugar
3 egg yolks
2/3 cup milk
1 cup heavy cream

Method

Beurre Noisette

  1. Place 6 Tbsp of unsalted butter in pan on med-high heat. Simmer until butter becomes clear and foam appears on top.
  2. When milk solids fall to bottom of pan and butter oil begins to brown remove from heat and cool slightly.
  3. Melt remaining unsalted butter and combine with beurre noisette.

Financier

  1. Heat oven to 350ºF.
  2. In bowl, mix sugar, almond flour, pastry flour and baking powder.
  3. Mix in egg whites and slowly add beurre noisette.
  4. Mix in vanilla, ginger powder and candied ginger.
  5. Using flexible muffin molds, spray with vegetable spray and divide mixture evenly.
  6. Bake for 14-16 minutes or until slightly darker than golden brown.
  7. Remove from moulds and cool.

Rhubarb Ice Cream

  1. Combine rhubarb and 3/4 of sugar in sauce pot and simmer over medium low heat until jam like consistency.
  2. Combine milk and remaining 1/4 cup sugar.
  3. Over double boiler, make a custard by tempering in egg yolks. Strain and cool
  4. Combine rhubarb compote, custard and heavy cream.
  5. Freeze in ice cream maker according to manufacturer’s instructions.

Yield 6 individual servings

Source: ciao!