Dear Friends,

Thanks for joining us in the event today. We hope that you enjoyed the event and we promise that there will be more activities coming in the near future. Here we put up the recipes of the food we made in our store today. Wish you have a prosperous new year!

Green steamboat vegetable stock

Use healthy organic ingredients from Zenxin for this delicious steamboat stock!

You will need:
2 tbsp extra virgin cold pressed olive oil
75g butter
300g onions
350g celery
500g broccoli
200g carrots
40g ginger (old, sliced ~ 20 slices)
1 tsp sea salt
3 litres water
2 pkts Muso kombu-shiitake dashi

Preparation:
Thinly slice all the vegetables. Add the olive oil and then the butter to a large saucepan and heat gently. (Tip: olive oil stops the butter burning) Then add the onions, celery, broccoli and carrot and sauté. Stir and turn until onions become glassy and golden. Add the water and ginger and bring to the boil. Simmer the resulting stock for about an hour. Taste and adjust seasoning adding the dashi powder. Take a nut milk bag and strain the stock. Use this basic stock for your steamboat, adding delicious Zenxin Asian greens chopped into bite-size portions for your fresh phytonutrients. (The stock can also be stored overnight in a jar in the fridge for the next day.)

Spicy red steamboat vegetable stock

2 tbsp extra virgin cold pressed olive oil
75g butter
1 ½ heads garlic
400g sweet potato
200g leek
20g red bell pepper (roasted, skin removed)
2 jalapena peppers (roasted, skin removed)
3 bruised stalks lemon grass
1 tsp sea salt
1 tsp molasses sugar
3 litres water
2 pkts Muso kombu-shiitake dashi

Preparation:
Halve the red pepper and Jalapeña peppers and place in an oven proof dish to grill for ~20 minutes at 160° C. When the skin has blistered, allow to cool and peel off skin and set flesh aside.  Thinly slice all the vegetables. Add the olive oil and then the butter to a large saucepan and heat gently. (Tip: olive oil stops the butter burning) Then add the garlic, sweet potato, and leek and sauté. Stir and turn until garlic become glassy and golden and the sweet potato softens. Add the peppers and lemongrass then the water, salt and sugar and and bring to the boil. Simmer the resulting stock for about an hour. Taste and adjust seasoning adding the dashi powder. Take a nut milk bag and strain the stock. Use this basic spicy stock for your steamboat adding delicious Zenxin Asian greens chopped into bite-size portions. You can also increase the heat with some of our delicious chilli sauces.

Organic Yu Shang

It is always a pleasure to prepare good food for our family and friends.

Please click RECIPE CORNER to learn more about our recipes in preparing healthy organic food.

Dancing Dragon

Using a Blendtec blender on the ‘Wholejuice’ setting blend

• 1 Zenxin organic red dragonfruit
• 1 small raw organic beetroot
• Juice of one lemon
• A handful of organic red grapes
• 2 dsp plain organic acidophilus yoghurt
• Add pure mineral water to the 16 fl oz or 24 mark (to give desired thickness)

This juice not only provides you with a fantastic amount of minerals, antioxidants and vitamins for the day, it actually assists in the de-tox process. Be aware that the intense colour of the ingredients will appear later in your urine and bowel movements!

Pumpkin Patronus

“A Patronus is a kind of positive force, …it works something like a shield” – Harry Potter and the Prisoner of Azkaban

Using a Blendtec blender on the ‘Wholejuice’ setting blend

• 2 cups organic diced pumpkin
• 2 cups organic apple juice
• 1 small organic pineapple
• 1” young ginger
• 2 tbsp plain acidophilus yoghurt
• 1 tbsp organic raw honey
• Add pure mineral water to the 16 fl oz or 24 mark (to give desired thickness)

Let this smoothie shield your body from nasty free radicals and work to help regenerate your overworked cells. It’s wonderful colour lets you know it’s loaded with antioxidants alpha and beta-carotene and is a fantastic source of vitamins C, K, and E, and the minerals magnesium, potassium, and iron.

Morning Sunshine

Using a Blendtec blender on the ‘Smoothie’ setting blend

• 1 Zenxin organic papaya (deseeded)
• 1 lemon (juice)
• 6 calamansis (juice)
• 3 tbsp raw honey
• 2 tbsp plain acidophilus yoghurt
• Add pure mineral water to the 16 fl oz mark on the blender.

This smoothie is great for folks with digestive problems as papaya is high in proteolytic enzymes, which enable the digestion of protein. Papain, which is the most important of these enzymes in the papaya, is actually extracted, dried and used as a digestive aid. It is also used as a meat tenderizer as the enzyme helps break down the fibres in the meat.

Chlorophyll Cleanser

Using a Blendtec blender on the ‘Wholejuice’ setting blend

• A good handful of Zenxin Siew Pak Choy
• 2 cups of organic apple juice
• 1 cup of plain acidophilus yoghurt
• Pure mineral water to the 16fl oz mark

With magnesium in place of iron as the central atom, chlorophyll is similar in composition to human blood. This drink efficiently delivers an alkaline healing cleanse to the whole body. For an uplifting effect add a sprinkling of Chaat Masala.

Banana Blitz

Using a Blendtec blender on the ‘Smoothie’ setting blend

• 3 small Zenxin organic bananas
• 6 organic almonds
• 1 cup plain organic acidophilus yoghurt
• 1 small piece of young ginger
• 1 tbsp raw honey

Calcium levels need to be replenished daily. Here the combination of almonds and yoghurt provides this quick fix with the added benefit of acidophilus and ginger to aid its digestion. Meanwhile the potassium-laden banana helps suppress calcium excretion minimizing loss of calcium from the body.

For variety, try a handful of organic berries such as strawberries, blueberries or raspberries for a truly delicious healthy treat.

Visit Zenxin Organic Shop Singapore@ Pasir Panjang Wholesale Centre

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Zesty Cranberry Sauce

You will need:

2 cups washed fresh organic cranberries
1 stick of cinnamon
6 cloves
Juice of one orange
6-8 thinly pared strips or orange peel or organic orange zest
1⁄2 cup organic brown sugar
1⁄2 cup of water

Preparation:
Dissolve the brown sugar with the water by heating it in a saucepan. Add the spices and orange zest, then add the cranberries and orange juice. Simmer gently. Some of the cranberries will pop and some will remain whole giving a beautiful fruity red sauce.

Stuffed eggs with fresh herbs

You will need:

6 organic eggs
1 pkt fresh organic chives
1 pkt fresh organic Italian parsley
1 tbsp mayonnaise
1 tsp gourmet mustard
Freshly ground sea salt and black pepper

Preparation:
Bring cold water and room temperature eggs to the boil gently and simmer for around 5 minutes. This should give you a hard-boiled egg where the yolk is still yellow. The longer/higher you boil, the paler the egg yolk. Plunge the eggs into cold water, ice-cold is best. You will need to replace this a couple of times to cool the eggs. Peel the eggs carefully and halve them. Remove the yolks again with care and mash with the other ingredients. Take a teaspoon and replace the mixture into the white half eggs and serve on a bed of Zenxin lettuce.

Christmas Salad 1

You will need:

1 pkt Zenxin organic mini cos lettuce
1 ripe organic pomegranate
1 generous handful of organic red grapes

Dressing:

150 ml organic cold pressed extra virgin olive oil
50 ml organic cider vinegar or lemon juice
6 tbsp organic acidophilus yoghurt
2 tbsp raw honey

Preparation:
Wash the lettuce and spin dry, arrange on plate. De-stalk and wash grapes and scatter these and the pomegranate seeds across the salad. Blend dressing and serve on a bed of Zenxin lettuce.

Christmas Salad 2

You will need:

1 pkt Zenxin organic mini cos lettuce
1 carton of Zenxin ripe organic mulberries
1 generous handful of organic dried mulberries

Dressing:

Juice of 1 lemon
Juice of 1 orange
Twice the juice amount of organic cold pressed extra virgin olive oil
2 tbsp organic acidophilus yoghurt
2 tbsp raw honey

Preparation:
Wash the lettuce and spin dry, arrange on plate. De-stalk and wash mulberries, cut into small pieces and scatter these and the dried mulberries across the salad. Blend dressing and serve.

Sweet Potato Pie

You will need:

2 cups Zenxin organic baked sweet potato
1⁄2 cup butter
1⁄4 tsp ground cinnamon
1⁄4 tsp ground nutmeg
1⁄4 tsp ground cloves
1 tsp pure vanilla essence
1⁄2 cup organic brown sugar
2 organic eggs
1⁄2 cup organic cream
1 tbsp organic self-raising flour
1⁄2 cup organic walnut pieces

Enough shortcrust pastry for a 9” loose base flan tin, about 230g.

Topping:

2 tbsp butter
1⁄4 cup organic brown sugar
1⁄2 cup walnut pieces
A pinch of salt

Preparation:
Bake 4 medium sweet potatoes in the oven at 180 ° for approximately 1hr 10 mins. Leave to cool and then peel off the skin. Butter the flan tin and cover with pastry. Measure out 2 cups of sweet potato and add the butter, spices and vanilla and mix well. Stir in the 2 eggs, brown sugar, organic cream, flour and finally the walnut pieces. Place mixture in flan dish and place in the oven to bake in the oven for approximately 55 minutes or until a knife comes out clean.
Prepare the topping while the pie is baking. Dissolve the butter and brown sugar in a saucepan using a low heat. Wait until the mixture is bubbling then add the walnuts and a pinch of salt. Stir for another 2 minutes then remove from the heat and pour onto a marble slab to cool. Crumble and sprinkle over the pie to finish.

Roasted Christmas vegetables with Rosemary

You will need:

8 medium organic potatoes
2 large carrots
2 medium turnips
3 medium red onions
2 medium parsnips
3 medium sweet potatoes
Sprigs of fresh organic rosemary
Cold pressed extra virgin olive oil
Sea salt

Preparation:
Decide whether you would like to eat the skins of your veggies for more locked in food value or peel and then slice into bite size pieces. Parboil carrots, and potatoes for about 10 minutes, then drain. Meanwhile peel and quarter the onions and place these with the parsnips and sweet potatoes in an oven-proof dish. Add the parboiled vegetables and mix carefully. Space the sprigs of rosemary nicely across the vegetables, drizzle olive oil and sprinkle salt. Then bake in the oven at 180° for 1hr or until potato edges start to go golden brown. I usually turn the veggies at least once to re-coat in the olive oil. For the last 15 minutes you can brown further using only the grill. Variations on the theme can include garlic cloves, leek, celery root, beetroot and also our beautiful pumpkins from Halloween.

Banana Pecan Loaf

You will need:

1050g ripe bananas
150g nuts
600g self-raising flour
3⁄4 tsp bicarbonate of soda
11/2 tsp salt
225g butter
300g raw sugar
6 eggs lightly beaten
225g marzipan

Preparation:

Grease 2 loaf tins. Peel and mash bananas. Chop nuts. Roll marzipan balls. Cream butter and sugar together, gradually beat in eggs. Add in bananas and continue stirring.  Sieve together flour, bicarb and salt, mix until smooth and consistent. Add nuts and marzipan. Turn mixture into 2 loaf tiins and bake at 180 degrees for about 11/4 hrs or knife comes out clean. Turn out and cool on rack. Delicious hot served with ice-cream.

The papaya is believed to have originated in Southern Mexico. Since the discovery of America, the Spanish and Portuguese have successfully introduced seeds of the ‘fruit of angels’ into most tropical countries worldwide.

The fruit is an excellent source of the powerful anti-oxidants vitamins C, E & A, the eye-saving carotenoids lutein and zeaxanthin, and lycopene. It also contains flavonoids, B vitamins, folate and pantothenic acid, the minerals, potassium and magnesium and fibre. Together, these nutrients promote the health of the immune system, support the cardiovascular system and also provide protection against intestinal cancer.

The seeds are peppery, slightly bitter and an acquired taste, they have bacteriostatic, bactericidal and fungicidal properties.

For maximum benefit the fruit is best eaten raw, usually minus the skin and seeds although both have healing properties. Here are a few recipes to add to the fun of eating it.

Morning Sunshine
Using a Blendtec blender on the ‘Smoothie’ setting blend

You will need:

1 ripe Zenxin organic papaya (deseeded)
1 lemon (juice)
6 calamansis (juice)
3 tbsp raw honey
2 tbsp plain acidophilus yoghurt
Add pure mineral water to the 16 fl oz mark on the blender.

This smoothie is great for folks with digestive problems as the papaya is high in proteolytic enzymes, which enable the digestion of protein. Papain, which is the most important of these enzymes in the papaya, is actually extracted, dried and used as a digestive aid. It is also used as a meat tenderizer as the enzyme helps break down the fibres in the meat.

Or

Fresh Papaya Salad with Feta cheese
This is a delicious dish at any time of day.

You will need:

1 ripe Zenxin organic papaya
100g mild Feta cheese
6 organic Calamansi limes

De-seed and peel papaya, cut into bite-size pieces. Squeeze the Calamansi juice over the papaya being careful to exclude the seeds, then crumble over the Feta cheese, mix and eat.
Or

Healthy Som Tam Thai
This is a Thai favourite.

You will need:

1/2 an unripe Zenxin organic papaya
1 organic cucumber
10 organic cherry tomatoes
3 cloves of garlic
1-2 organic red chilli peppers (depending on desired heat)
2 limes (juice)
2 tbsp organic raw sugar
3 tbsp Thai fish sauce or soy sauce
1 tbsp pounded dry shrimps or 1 tsp organic dry fermented black beans
A handful cashew nuts (chopped)
Fresh organic coriander (chopped)

Crush the garlic and de-seed the fresh chilli peppers chop finely. Mix together the dark raw sugar, lime juice and fish sauce and add the pounded dry shrimps. Julienne the papaya and cucumber and add with the halved tomatoes into a serving bowl.  Add the sauce, mix together well and garnish with cilantro and cashew nuts. Chill for around 30 minutes and serve.

Taking organic vegetarian food is your healthiest choice of Chinese New Year and it does help to protect the environment. Try the recipe, you will not regret!

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