Black Rice Sweet Soup

Number of Servings: 4


- 150g black rice
- 1500ml water
- 60g light brown sugar
- 200ml Coconut Rice Milk (=40kcal)

1. Have the black rice washed, and then soaked in 1500ml water in a saucepan overnight.

2. Heat the pan of black rice in water over medium high heat, bring it to a boil.

3. Cook almost but not fully covered over low heat for 90 minutes. Stir for a few times.

4. At the 85th minute, add in sugar and milk. Stir well.

5. Serve either hot or cold, but not at room temperature. ENJOY!

Vegetarian Pasta with Broccoli and Peas

Number of Servings: 4


- 280g wholewheat fusilli
- 280g carrots, diced
- 280g (drained weight) canned petit pois
- 500g broccoli, chopped into bite-sized florets
- 4 garlic cloves, sliced
- 560ml vegetable stock
- 1tbsp olive oil
- 1/2tbsp dried mixed herbs
- 1/2tsp ground black pepper

1. Cook broccoli in boiling water for 5 minutes. Drain and set aside.

2. Drain petit pois. Rinse, drain again, and set aside.

3. Pour fusilli into boiling vegetable stock in a saucepan and cook for 6 minutes.

4. Meanwhile, add oil to frying pan. Stir fry carrots and garlic for 1 minute. Season with herbs and black pepper. Reduce fire and cook covered for 4 minutes. Stir in broccoli, and stir fry for another 1 minute.

5. At the 7th minute, pour the whole pot of fusilli including vegetable stock into frying pan. Stir well. Cook everything covered for the last 6 minutes, until all liquid is absorbed/evaporates. Stir in petit pois before switching off fire.

Serve hot!