Tuesday, May 29, 2012

Bodo Crackers

These are wonderful crackers!  They are made with completely whole food ingredients.  They are gluten free and vegan.  They are brimming with protein, finer, minerals, and healthy fats.
Maybe the best part about these crackers is that you can tailor them to whatever extras you like.
If you like olives and cracked black pepper ...throw it in!  Have a craving for rosemary and figs?
Bodo of course loves LOVES seaweed paper so this was a no brainer what I would add to his crackers but the possibilities are simply endless
Here are just a few ideas:

Things to Add:              
Nuts & SeedsCaraway seeds
Poppy seeds
Pumpkin seeds
Chia seeds
Macadamia nuts

Spices & HerbsGarlic powder (incorporates easier than fresh)
Smoked salt
Cracked black pepper
Coconut palm sugar

Sundried tomatoes
Grated carrots
Onion flakes

Throw your own spin on your crackers.  Since the ingredients doesn't include anything like eggs you can taste the dough before you roll it out to make sure it is just perfect for you.

Bodo Cracker Dough:

  1. 2 Cups Cooked Brown Rice
  2. 2 Cups Cooked Quinoa
  3. 1/2 Cup Brown Rice Flour
  4. 2/3 Cup Un hilled Sesame Seeds
  5. 1/2 Cup Flax Seeds
  6. 2 Tbsp Tamari 
  7. 1 tsp Sea Salt
  8. 3 Tbsp Olive Oil 


  • Place Flax seeds in a bowl and cover with 1/2 cup water.  Let soak at least 20 minutes.  You can prep everything else
  • In a dry skillet over medium heat toast the sesame seeds until just lightly toasted.  They start to make popping sounds and smell lovely.  Remove from heat and set aside.
  • Blend the cooked rice, quinoa, soaked flax, salt, Tamari and olive oil in a food processor.  Pulse to incorporate.  Dough will be VERY sticky.  
  • Preheat oven to 350
  • Take out the amount of dough that you want to work with.  I most often choose to make 3 different types when I make these :)
  • Place dough onto parchment paper.  Add desired nuts, spices, herbs or vegetables.  Kneed really well to mix.
  • Place another piece of parchment paper on top of the dough.  Roll with rolling pin to flatten into an even very thin slab.
  • Tricky part remove top parchment paper.  Use a knife to score the top of the dough into whatever shapes you desire.
  • Slide the parchment onto a cooky sheet.  Bake for 25 - 35 minutes until crispy and golden.  Your cooking time will depend on how think your slab is.  SOmetimes your crackers will cook unevenly.  Leaving some not crispy enough.  NO problem just put them back onto the cooky sheet and bake till they match your other crispy ones :)
  • When your crackers are done remove from oven and cool for 5 mins.  Break apart and cool completely.
  • Store in are tight container for 1 week.  I usually freeze some too so they are fresh when we want them.  
Enjoy your Crackers !!!!
ASia Girl

Apple Coconut Snacks

These are the perfect not too sweet snack to tuck into your kiddos lunch
or a perfect after school snack

  1. 2 Cup Gluten Free Rice Crispy Cereal
  2. 1 Cup Shredded Unsweetened Coconut, Plus more for Rolling if desired
  3. 2 tsp Cinnamon 
  4. 1/2 tsp Powdered Ginger 
  5. 1 Medium Apple, Grated On Large Box Grater
  6. 1/4 Creamy Almond Butter
  7. 2 Tbsp Dark Maple Syrup
  8. 1 Large Egg White, Lightly Beaten 

Preheat oven to 350 
Line a baking sheet with parch paper or silicone liner

Put your Rice Crispy's into a ziplock and crush with a rolling pin till crumbs.  I had only one cup of Crispy's  left so I subbed in 1 Cup puffed Quinoa cereal to make up the difference.
Transfer your crumbs to a medium sized mixing bowl.  Add the coconut, cinnamon & ginger.

In a Large bowl grate your apple.  Mix in Almond butter maple syrup and egg white.
Add the cereal mixture.  Kneed with clean hands to combine.

Shape the dough into about 15 balls.  Roll in extra coconut if desired.  Place on baking sheet.
Bake about 15 minutes.  

ASia Girl 

Monday, May 28, 2012

Spring Time Veggie Spring Rolls & Spicy Tahini dipping Sauce

Today was the beginning of a week off work for me YAY.
I have had a full plate trying to pack my home since my son and I will be moving in just a month.
It is CRaZy how much stuff we acquire over time.
So much stuff I need to organize it really feels overwhelming.  But I am just trying to tackle it a but at a time.
TODAY was a bit of a repreive from the boxing and sorting and cleaning that I have been doing all weekend
Today my mom and I finally got to spend some time together
She has been un well for quite some time
She has started to feel a bit better and it was definitely time to get her out and about just a little bit

WE hit the new Cafe in Heriot Bay for some awesome Chai tea
Next stop my house for a quick lunch
Then to the Hairdressers for a long awaited Spring trim for mom
she left the hairdresser with bounce in her step and a huge smile on her face
since she knows she looks great and even feels pretty good too
I cannot tell you how much that means to me to see her well
She looks happy

For Lunch I wanted to make something I knew she would like.
Something healthy but not boring.
I made Spring Rolls, a Roll of Brown Rice Sushi, and a roll of Quinoa Sushi.
There are a couple of things that she has started to avoid in her diet and I wanted to help her learn to Love Quinoa like I do.

If you have never tried to make Spring rolls with rice papers you would be so surprised at how easy it is.
I Really Love Peanut sauce for Spring Rolls but I have recently really started to pay attention to the dangers of Peanuts and mold.
Peanuts are susceptible to a fungi known as Aspergillus which produces aflatoxins (a known carcinogen) that can inflame and impair the liver, even possibly leading to cancer or liver shutdown. 
I am sad there is just nothing better than peanut butter banana rice cake :(
But Make this TAHIHI sauce for your dip and you won't even miss the peanut taste.  I promise!

You can put So many different things into these rolls
This is what I used to make our rolls today.  

Rice Paper 
2 Large Carrots
Fresh Ginger
Raw Sesame Seeds 

Green  Spring Salad Mix
Green Onion
Purple Cabbage 
Mung Bean Sprouts 
Cooked Quinoa 

First thing I like to do is sauté some of the Veggies I am putting in the rolls.  
Just sauté enough to take the raw edge off the veggies but not enough to make them too cooked.

Carrot Ginger Saute:
2 Medium Carrots
1/4 Cup sesame seeds
2 Tbsp Fresh Ginge, minced 
Squeeze of Lemon juice

Start by toasting the sesame seeds in a dry skillet.  Toast just until they are lightly toasted and start to snap.
Next add your carrots and sauté for 4 - 5 mins.  Remove from heat add Lemon juice.  Set aside to cool.

NEXT make your special Tahini sauce:

Spicy Tahini Dip:
1/3 Cup Organic Tahini
1 Clove Garlic
2 tsp Tamari (or other soy sauce)
2 tsp Agave Nectar
2 Tbsp Water
3 Tbsp Lime juice
1 Pinch Crushed Red Chili Pepper Flakes  

Mix all ingredients in a small bowl till combined.  Adjust taste as desired.  

Roll Time!
Make your rolls:

  1. Start by finding a shallow dish or pie plate to soak your wraps in.  Fill your dish with warm room temperature water.
  2. Place one wrap in the water until it becomes soft (about 1 minute)
  3. Next transfer you soft paper to a clean plate for your work surface.  I find making another paper at this pointing and doubling up makes a big difference.  Sometime the papers like to tear.  This will make things much easier.
  4. Next place your fillings in the centre of the paper, plus a nice drizzle of sauce.  Be careful not to overload....remember next you have to attempt to roll this little baby up!
  5. Fold the top half of the wrap over the fillings.  Then fold in both the sides.  Then keep rolling to seal at end.  Sorta like a burrito :)

Now its time to Eat!

Enjoy !
ASia Girl

Saturday, May 26, 2012

Quinoa Almond Cookies:

I love Veggies
I love healthy food
I love eating clean!!!
I sorta might be obsessed with it
BUT I have a weakness for two things
Fruit Juice Gummy Bears (Awesome)
and a really good peanut butter cookie
most of the time if I really want a treat those are the top things that I really want
to try and fill this need with a healthy alternative I have started experimenting
I began making a  healthy almond rice flour cooky
I make them (tiny cute ones) and then I freeze them
I actually think they are pretty clean cookies
I think they are good
they definetly fill my nutty carb cookie craving
and I will often cut the Carb out of my meal
just so I can have one (or two cause they are cute and small remember) with my after dinner tea

Sometimes when I invent something that I think is super fabulous and treaty
my Gregory has to remind me that it is only "Asia Girl' yummy ...that regulars would consider it less than worthy
It is often VERY hard for me to tell

Maybe someone could make these and tell me what you think???

Pre heat oven to 350


  1. 1/3 Cup rice flour
  2. 1 tsp baking powder
  3. 1/2 tsp baking soda
  4. 1 tsp cinnamon 
  5. Pinch salt
  6. 1/2 Cup Organic Almond butter
  7. 1/2 Cup egg white
  8. 1 Cup Cooked Quinoa 
  9. 3 Good Squirts of Liquid Stevia or 1 Tbsp of pure Maple syrup 
  10. 1 tsp vanilla extract 
In a small bowl combine 1, 2, 3, 4, & 5
In a Medium sized bowl combine 6 & 7 mix with a wooden spoon till combined and smooth 
add 8, 9 & 10 stir to combine again.  

Add your small bowl of dry ingredients to the wet stuff.
Mix with your wooden spoon till combined 
Drop onto cookie sheet by the teaspoon full 
they are sticky so I use two teaspoons one to measure and the other to scoop it from spoon to cooky sheet.

Bake for 12-15 mins 

These are still a work in progress. 
I just added Quinoa to the batch tonight for something fun being Saturday evening and all 
I just felt like acting crazy!!! 
I usually just use rice flour 
I like the crumbly texture 
sort a like a real peanie butter cookie 

Enjoy !
Love Asia Girl

Sunday, May 20, 2012

Make your own ! Rice Milk & Almond Milk

Once you realize how easy it is to make your own Rice Milk & Almond Milk 
You might never again buy the packaged version at the grocery mart. 
Rice (or Almonds)
and water pretty much covers your ingredients list 
The rest is flavouring and sweetener which I think is nice to be able to control on your own.
No preservatives or additives 
Just yum.....

VANILLA RICE MILK   (A good way to make rice milk is to use fresh rice that is still hot)
1 cup rice
4 cups hot water
1 tsp vanilla
1/4 cup agave or 2 Droppers of liquid Stevia for sweetener (optional)

Put all in blender, puree for about 5 minutes (until smooth) let sit for 1/2 hour
pour into container being careful not to let the sediments at the bottom pour into the new container
*Better yet, use a Nut Milk Bag...I just happen to buy some reusable Veggie shopping bags  at my fav bulk food store Yellow Dog trading on Quadra Island
This worked perfect for straining  
I am thinking cheese cloth, a large mason jar, and an elastic band would do the trick too 

1 Cup Almonds, soaked 8-12 hours 
4 Cups Water
6 Dates or 1/4 Cup agave, or 1 tsp liquid Stevia
1 tsp pure vanilla extract 
NOTE:  IF you like using your almond milk in your morning coffee or tea you might find it separates as you add it.  To void this add 2 TBSP of Coconut OIL before you blend it all up.
The extra bonus about this tip is it will add some medium chain fatty acids to your milk.
These actually boost your metabolism and help your body use fat for energy instead of storing it.

Begin by soaking your nuts in some water.  Eight hours is ideal but an hour is fine if you want to make your milk NOW.
Next blend all ingredients 
*Strain your milk (note: you can keep your strained almond meal for additions to veggie burgers, veggie pate, cookies.....)

Plain Rice or Almond Milk:  Just omit the sweetener!

Chocolate nut milk: To the recipe for vanilla almond or rice milk, add 2 tbsp raw cacao chips or unsweetened cocoa powder
Cinnamon milk: To the recipe for vanilla almond or rice milk, add 1 tsp cinnamon and a dash of nutmeg.
Chai milk: To the recipe for vanilla almond or rice milk, add 1 tsp cinnamon, 1/2 teaspoon garam masala, and 1/4 tsp. nutmeg.

Carrot Cashew Spread

I am always looking for a spread that my kiddo will like with his snack plates.
Something for crackers or veggies dippin's
This recipe from the whole foods Market web site looked like a winner.
I Love that it incorporates good fat, some hidden veggies ;) , and a bit of natural sweetener
AND quick and easy to make.

3 carrots, chopped 
1 cup raw cashew pieces 
15 dried apricots, quartered 

Put carrots into a small pot and cover by 2 inches with water. 
Bring to a boil, reduce heat to medium-low, cover and simmer until tender, about 10 minutes.
Add cashews and apricots, cover and continue to simmer until carrots are very soft, 5 to 7 minutes more Reserve 1/2 cup of the cooking water, and then drain well. Transfer carrot mixture and reserved water to a food processor and purée until smooth. Chill for at least one hour.
Love Asia Girl