My Recipe

Vegetarian Cabbage Roll


7 big or 14 small savoy cabbage or suey choy leaves
2 pieces flavoured dried tofu
2/3 cup whole kernel corn (canned or frozen)
1/2 cup carrot
1/2 cup celery


1-1/3 light soy sauce
1/8 tsp salt
1/2 tsp sugar
1 tsp sesame oil
3-1/2 Tbsp water
2 Tbsp vegetarian stir-fry sauce
1-1/2 tsp cornstarch


1 Tbsp light soy sauce
1/2 tsp sugar
1/8 tsp white ground pepper
3/4 tsp mushroom seasoning
1 tsp sesame oil
1-1/2 tsp cornstarch
5 oz water


  1. Trim the bottom part of the central vein of savoy cabbage leaves to make it less thick. For suey choy, trim and thin out the bottom part. Blanch in 10 cups boiling water to soften, about 8 minutes. Remove and drain. Dry with paper towel.
  2. Cut tofu, carrot and celery into small dices.
  3. Mix seasoning ingredients and sauce ingredients in separate bowls.
  4. To make filling: Heat wok and add 3 Tbsp oil. Stir-fry carrot for 30 seconds. Add celery, tofu and corn, stir-fry for 30 seconds. Add seasoning ingredients. Keep tossing until sauce thickens. Remove and cool. Divide into 7 or 14 portions.
  5. When filling is cool enough to handle, wrap a portion into each cabbage leaf to make a roll. Repeat with remaining filling and leaves. Arrange cabbage rolls on a heat proof platter. Steam on high heat for about 8 minutes.
  6. Remove from heat and pour away water on platter.
  7. Pour away water in wok. Dry, reheat wok and add 1-1/2 tsp oil. Add sauce ingredients and bring to a boil. Pour over cabbage rolls. Cut each roll into 2 pieces for big rolls if desired. Serve.

Nutrition value for 1 big roll:

Calorie 175, Fat 10.2 g, Carbohydrate 15 g, Fibre 2 g, 3 g, Cholesterol 0 mg, Sodium 767 mg, Protein 6 g.


Cooking Class: Remove Seeds from Chillies

1. Remove the stalks from chillies.

Cut each chili in half lengthwise.

Using a small sharp knife, scrape out the seeds and fleshy white ribs from each half.

Infographic: The Most Valuable Substances by Weight

See large image ….

Source: Bullion Vault

Having More Children Slows Down Cellular Aging Process – Study

A study by Simon Fraser University researchers indicates that the number of children born to a woman influences the rate at which her body ages.

The study led by health sciences professor Pablo Nepomnaschy and postdoctoral researcher Cindy Barha found that women who give birth to more surviving children exhibited longer telomeres. Telomeres are the protective tips found at the end of each DNA strand and are indicative of cellular aging. Longer telomeres are integral to cell replication and are associated with longevity.

The study assessed the number of children born to 75 women from two neighbouring indigenous rural Guatemalan communities and their telomere lengths. The participants’ telomere lengths were measured at two time points 13 years apart, through salivary specimens and buccal swabs. This is the first study to examine the direct association between the number of children and telomere shortening in humans over time.

According to Nepomnaschy, the study findings contradicts life history theory which predicts that producing a higher number of offspring accelerates the pace of biological aging. “The slower pace of telomere shortening found in the study participants who have more children however, may be attributed to the dramatic increase in estrogen, a hormone produced during pregnancy,” says Nepomnaschy who also spearheads the Maternal and Child Health Laboratory at the SFU Faculty of Health Sciences. “Estrogen functions as a potent antioxidant that protects cells against telomere shortening.”

The social environment that the study participants live in may also influence the relationship between their reproductive efforts and the pace of aging. “The women we followed over the course of the study were from natural fertility populations where mothers who bear numerous children receive more social support from their relatives and friends,” explains Nepomnaschy. “Greater support leads to an increase in the amount of metabolic energy that can be allocated to tissue maintenance, thereby slowing down the process of aging.”

However the researchers emphasize that aging is a very complex process about which we still have much to learn.

Source: Simon Fraser University

Roasted Mushroom on Toast


1 lb white or Portobello mushrooms, cut in pieces
1/4 cup (approx) olive oil
1 tsp fresh rosemary, finely chopped
pinch salt and freshly ground black pepper
1 cup black olives, pitted
10 fresh basil leaves
8 anchovy fillets
3 cloves garlic
2 tbsp capers
2 oz (approx) sun-dried tomatoes packed in oil, drained
1/2 cup extra-virgin olive oil
1 baguette
basil pesto (optional)
fresh basil sprigs


  1. Preheat oven to 425°F (220°C). Toss mushrooms with olive oil, rosemary, salt and pepper. Place on greased baking sheet; roast for 8 minutes or until brown and shrivelled. Remove from oven; let cool to room temperature. Reduce oven temperature to 375°F (190°C).
  2. Meanwhile, place olives, fresh basil leaves, anchovy fillets, garlic, capers and tomatoes in food processor. Process ingredients until smooth, adding extra-virgin olive oil in steady stream. Add mushrooms; process just until well blended. Add pepper to taste. (Tapenade can be covered and reftigerateo/for up to I week.)
  3. Slice baguette into thin slices. Brush each slice with exra-virgin olive oil, and basil pesto, if using. Toast in oven for 3 minutes or until just starting to brown.
  4. To serve, add dollop of tapenade to each toast; garnish with sun-dried tomatoes cut into thin strips and basil sprigs.

Makes about 20 servings.

Source: Style at Home

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