enzibatavia 3Speak Podcast: Recent Episodes
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Listen and watch the latest videos from enzibatavia. Hosted by 3Speak.tv. The free speech video platform on the HIVE blockchain.
https://3speak.tv/watch?v=enzibatavia/aemdmdja
Tempe is fermented soybean, a useful source of plant protein. Tempe is a healthy way to add more plant-based food to almost any diet, not just for vegetarians and vegans where Tempe is very popular. Tempe contains a complete source of protein and has all nine of the essential amino acids that our body needs for healthy bones and muscles. Unlike meat protein base, Tempe has no cholesterol, which is good for someone who has a high cholesterol problem. Besides being high in protein, Tempe is also high in fibre and low in calories, and is useful in maintaining a healthy balanced diet. Tempe contains twice the fibre compared with broccoli, and contains an equal amount of protein compared with chicken leg.
Tempe is originally from Indonesia. It is made from soybeans soaked in water, then dehulled (outer layer removed), cooked, cooled, then fermented with a starter culture that contains Rhizopus mould spores. It takes about 2-3 days to ferment until they solidify into a cake-like structure. The fermented Tempe is typically cooked before eating. You can steam it, fry it as Tempe itself, or mix it with other food and cooked together.
Tempe can be bought in the supermarket (usually in the vegetarian section), or in an Asian supermarket or you can buy it online. In Indonesia Tempe can easily be bought in a traditional market. In this video, I will show you how to make Tempe. Hopefully, this video will be useful.
https://3speak.tv/watch?v=enzibatavia/uctsxnwv
Fibre is important for the digestive system. It creates bulk so the muscles in the intestine can push waste out of the body. Eating enough fibre helps prevent constipation. Adults need approximately 30g of fibre daily. The main sources of fibre are vegetables. Besides being eaten fresh as a salad, vegetables can also be steamed or boiled. There is a simple and easy way and it tastes very good in serving vegetables: vegetable porridge. The ingredients used can adjust to the availability of our vegetables in the refrigerator, so it doesn't have to be the same as in this video. What is generally used for vegetable porridge is a mixture of root vegetables (sweet potato, etc.), fruit vegetables (pumpkin, etc.), leafy vegetables (spinach, water spinach, etc.), grain (rice etc) and legumes (bean). For more details, see the following video:
Vegetable porridge
Ingredients:
300g pumpkin/butternut squash
75g rice, wash thoroughly
150g sweet corn
150g sweet potato
A handful spinach
A Handful of lemon basil (I use wild garlic leaves)
1 lemongrass
1 garlic
1 teaspoon salt
1 L water
1 cube of vegetable stock (optional)
Method:
Peel and dice butternut squash and sweet potato.
Slice and sauté garlic.
Add water to a saucepan, and add rice, lemongrass, and salt. Let it boil. Cook for 10 minutes.
Add half the pumpkin, sweet potato, and garlic. Cook for 10 minutes.
Lightly mash butternut squash and sweet potato.
Add the rest of the pumpkin. Add the sweet corn. Stir well. Cook for 10 minutes.
Add lemon basil (wild garlic leaves) and spinach leaves. Stir well.
Porridge ready to serve.
https://3speak.tv/watch?v=enzibatavia/igghimap
The lovely sweet smell of elderflower in the spring and summer forest, and yes you can bottle it as Elderflower syrup/Elderflower cordial. Elderflowers usually flower in late May or early June. The flowers are white ivory with 5 petals. In raw condition, the flowers contain mild poison. After it is cooked/heated then it is safe for consumption. Most often Elderflower is used for Elderflower syrup/Elderflower cordial. Elderflowers are heated with water, sugar, and lemon to make elderflower syrup. Elderflower can be taken as a drink after being diluted with water, or it can be used for ice cream, pancake toppings, etc. Elderflower can also be made into jam, jelly, wine, or fried to make fritters.
The following is a recipe and video on how to make elderflower syrup, I hope this video is useful.
Elderflower syrup
Ingredient:
7 stalk elderflowers
2 lemons
300g caster sugar
250 ml water
Method:
Wash elderflower
Add water into a saucepan, add sugar and lemon, stirring until dissolved. let boil for 1 minute. Set aside, stir in the flower, and set aside overnight. Strain the flowers, pour them into a bottle, and put them in the fridge.
To use: dilute 1-2 tbsp in a glass of water to drink, or drizzle over ice cream
https://3speak.tv/watch?v=enzibatavia/nxehbexe
Fish is a good source of protein and typically low in fat. While slightly higher in fat than other varieties, salmon contains useful omega-3 fatty acids. Most fish is lower in saturated fat and cholesterol than meat or poultry.
To maintain a healthy balanced diet, fish should be eaten at least 2 times a week. For me, a fish lover, eating fish every day is no problem. But the obstacle for people who don't like fish may be that they are bored with the taste of fish, steamed or pouched, or maybe because the smell of fish is too strong.
In this video, I provide an alternative way to cook fish that is easy and delicious, lovely aroma, by making it a stew. Usually, meat is used in stew making, but this time I will make special fish stews (Moroccan Fish stew). This fish stew recipe is one of my family's favourite recipes. Here's the recipe and the video:
Moroccan Fish Stew
Ingredients:
1 tbsp oil
2 onions, sliced
1 garlic, sliced
2 tsp grated fresh ginger
1 tsp cumin
1 tsp turmeric
1 cinnamon stick
1/2 tsp cayenne pepper
400 g plum tomatoes
400 g fish fillet (cod, salmon)
400 g chickpeas
1 tsp salt
1 tsp sugar
1/4 tsp pepper
Method:
Heat oil in a pan. add garlic and onion, cook until translucent, add ginger cumin, turmeric, cayenne pepper, cinnamon stick cook for 2 minutes.
add tomatoes, water, then fish, cook for 10 minutes. add salt, pepper, sugar.
add chickpea, and cook for a further 5 minutes.
served with rice or couscous.
https://3speak.tv/watch?v=enzibatavia/qrjmdtyl
The forest floor is like a blue velvet carpet, when bluebells are in bloom and it is so beautiful and magical. The whole forest becomes cheerful, and the chirping of birds in spring adds to the brightness of the atmosphere. I never get bored, I go to the forest almost every day during the bluebell season, which is around mid-April-late May. In addition to the forest, bluebells also grow in fields and along hedgerows.
Bluebell flowers are usually deep violet-blue, and are bell-shaped with six petals with up-turned tips. The Bluebell flower is sweet-smelling. Some bluebell flowers can be white or pink. This species is a slow grower, taking at least five years for a seed to develop into a bulb.
Although bluebells' bulbs are normally considered to be toxic, in the past, their bulbs were crushed to make starch for the ruffs of shirt collars and sleeves. Also, bluebell sap is used to bind the pages of books and used to glue the feathers onto arrows,
The bluebell may be regarded as the United Kingdom's "favourite wildflower". In 2004, when one of the wild plant charities, Plant life, conducted a survey, they banned voters from choosing bluebells because they had been by far the top choice in an earlier poll for the nation's favourite flower.
The bluebell is protected under the Wildlife and Countryside Act (1981). It is forbidden to dig up bluebell plants and bulbs in the countryside, and landowners are not allowed to throw away or sell their bluebell plants. The species was also listed on Schedule 8 of the Act in 1998, which makes trading in wild bluebell bulbs and seeds an offense.
The bluebells in this video are located in a downhill forest location, near Castlerock, Northern Ireland. Here's the location according to google map:
https://www.google.co.uk/maps/place/55%C2%B009'27.1%22N+6%C2%B048'34.4%22W/@55.1575317,-6.809566,17z/data=!4m5!3m4!1s0x0:0xb9e98e57cf932a70!8m2!3d55.1575278!4d-6.8095556
The forest is open every day from 8.00 am until sunset for pedestrian and cycling access.
Hope this video is useful. Please enjoy
https://3speak.tv/watch?v=enzibatavia/xynjyqfd
Wild garlic is one of the plants I usually forage mid-spring around May. Wild garlic grows in deciduous woodlands with moist soils. What I usually forage is wild garlic leaves, and I've never eaten wild garlic bulbs and flowers. Garlic leaves can be used in raw salads and they carry a very subtle garlicky flavour similar to that of garlic chives. When cooked, the flavour of the leaves becomes softer and sweeter. Wild garlic leaves are usually used in salads, herbs, garlic butter, sauce/pesto, and boiled as a vegetable in soup. The use of wild garlic leaves is similar to spinach. Please use it with various other dishes such as in the use of spinach
In this video, there are 2 types of wild garlic dishes that I made:
- Wild garlic with noodle soup (I use instant noodles, but you can also use regular noodles, or use pasta).
- Wild Garlic Omelette.
Here's the full recipe:
Wild Garlic Noodle Soup.
Ingredients:
1 pack of instant noodle
1 egg
½ carrot
1 bunch of wild garlic leaves
400ml water
Method:
Slice wild garlic
Boil the water
Add carrot and egg to the boiling water
Add noodles and the enclosed seasoning
Cook for 2 minutes
Add wild garlic leaves and cook for a further minute
Ready to eat
Wild Garlic Omelette.
Ingredients:
A bunch of wild garlic leaves
2 eggs
Salt and pepper
Method:
Slice the wild garlic leaves
Crack and whisk the egg
Add salt and pepper
Heat cooking oil in a frying pan
Add the wild garlic leaves
Pour eggs over wild garlic leaves and let is set
Flip over once and cook until done
https://3speak.tv/watch?v=enzibatavia/woymofhc
The death of a family member due to road racing did not make the Dunlop family stay away from motorcycle racing. The Dunlop name is synonymous with motorcycle racing. In every motorbike racing event in Northern Ireland, it is almost certain that a Dunlop will be participating in it. 3 Dunlop family members died because of road racing: Joey Dunlop, Robert Dunlop, and Robert’s son, William Dunlop.
The Joey and Robert Dunlop Memorial Gardens are located at the corner of Castle Street and Seymour Street, Ballymoney, County Antrim. Joey Dunlop memorial garden was officially opened In May 2001 and the Robert Dunlop Memorial Garden was opened on 8 May 2010 by Ballymoney Borough Council. The two memorial gardens are connected by a small path.
When visiting Ballymoney and the weather is sunny and the temperature is not too cold, I usually sit on this memorial garden bench for lunch. The garden is always kept clean, and the flowers and plants are also neat. Every time I'm there, I observe that there are always people who come to the memorial garden to pay their respects to Joey and Robert. Joey Dunlop's name is legendary in the world of motorsport and the fans are legion. Below I give a brief description of Joey and Robert Dunlop.
Joey Dunlop (his full name being William Joseph Dunlop OBE), known affectionately as ‘King of the Roads’ was born in Ballymoney in 1952. Joey started his racing career in 1969. He won very many motorcycle races in his career. Here are some of them:
Isle of Man TT: 26 wins.
Ulster Grand Prix: 24 victories.
North West 200: 13 victories.
Formula TT world champions: 10 victories (1,2 and 3 champions)
And many more championships that he participated in with various finish rankings.
In 2015, In a poll run by the Belfast Telegraph, its readers voted Joey Dunlop Northern Ireland's Greatest Sports Star ever.
In 2016 he was voted by Motorcycle News as being the fifth greatest motorcycling icon ever.
Joey Dunlop died in Tallinn, Estonia, in 2000 while leading a 125cc race (he had already won the 750cc and 600cc events) on Pirita-Kose-Kloostrimetsa Circuit. Northern Ireland television carried live coverage of his funeral. An estimated fifty thousand mourners, including bikers from all parts of Britain and Ireland and people from all backgrounds in Northern Ireland, attended the funeral procession and his burial.
Robert Dunlop (his full name being Stephen Robert Dunlop) is the younger brother of Joey Dunlop and was born in 1960. He started his professional racing career in 1981. Robert Dunlop won the 1983 Newcomers 350 cm3 Manx Grand Prix. Over his career, he finished on a TT podium 14 times. On 8 February 2005, he was the first person to be elected to the "Irish Racer Magazine Hall of Fame". Robert Dunlop died on 15 May 2008 after suffering severe chest injuries in a crash during a practice session at the North West 200.
The son of Robert Dunlop, William Dunlop who was also a professional motorcycle racer, was also killed as a result of a racing incident. William Dunlop’s statue was added to the Memorial Garden in Ballymoney.
I hope this video is useful.
https://3speak.tv/watch?v=enzibatavia/dytdhsed
The ‘North West 200’ is an annual motorcycle road-racing event held in Portrush, Northern Ireland, attracting both international riders and spectators. It was established in 1929, at a time when purpose built racing circuits did not exist. The street circuit distance is 8,970 miles (14,436 km) known as the Triangle between the towns of Portstewart, Coleraine, and Portrush in the Causeway Coast and Glens. The course is one of the fastest in the world, with average speeds of 120 mph (190 km/h) and top speeds over 200 mph (320 km/h). The number and the classes of races have varied according to the latest regulations. From 1990 until 2010, there was always a 125cc race and since 1992 the North West 200 event has included the Superbike category. Street circuits are notoriously dangerous because the original streets were not designed for racing like normal circuits that are designed specifically for racing. In the history of the North West 200, there have been many fatalities, and as of this year (2022) 19 racers have died.
The event usually takes place in the middle of May. The North West 200 has a full Race Week Festival of racing, stunt shows, concerts, chat shows, and firework displays.
This year's North West 200 (2022) took place on 10th, 12th May (practice day), and 14th May (race day). The 14th fell on a Saturday, and luckily the weather was ideal. I attended the event, and the location I chose was the Metropole Corner in Portrush, a popular vantage point, and just a short walking distance from the train station. Since I'm not a true biker, I attended the event more because I wanted to enjoy the atmosphere. I love seeing the enthusiasm of motorsport lovers who make the north coast atmosphere very lively and active. The screams of the racing motorbikes mixed with the sounds of the excited spectators, makes for a very exhilarating atmosphere. The crowds queued for their ice cream, and the air was filled with the mouth-watering smell of BBQs, and of course we must not forget the tempting smell of the traditional ‘Fish & Chips’, which you just have to try every time you visit Portrush, and is typical of the excitement of the North West 200 event.
Along the area near the racing arena, many motorbikes owned by motorsport lovers park there. It is enough to attract the eye of the beholder, we can find various brands and styles of motorbikes easily. There are also several Harley Davidson motorcycles with unique designs. I videoed some that I saw in the area around the race. There were so many motorbikes, I didn't have time to video them all.
I also videoed the race event, but because the race was so fast, I was only able to video a few seconds of each lap. Even though my location was at a corner where the racers had to slow down, it was still too fast for me to make a clear and complete video.
Here's the video, please enjoy
https://3speak.tv/watch?v=enzibatavia/hwvrvlqf
Wild garlic or Allium ursinum usually grows in the woodlands. It is related to onions and garlic. It is native to Europe and Asia and grows from April-June. The flowers are white, star-like in shape with six white petals. All parts of the wild garlic plant are edible. The flowers can be used to garnish salads. The leaves can be eaten directly mixed with salad, made into pesto, or can also be cooked for example in stir fry, boiled into soup. The leaves can also be used in baking and mixed with flour in making scones, bread, etc. The bulb can be used in a similar way to clove garlic.
Wild garlic has been credited with many medicinal qualities and is a popular homeopathic ingredient. Various minerals are found in much higher amounts in Allium ursinum than in clove garlic. It is sometimes called the “magnesium king” of plants because of the high levels of this mineral found in the leaves.
In this video is wild garlic in the forest in my village. Most of the woodland is covered with wild garlic. The forest has a delicate garlic scent. I usually pick wild garlic leaves to cook with noodles, fried eggs, or stir fry. Wild garlic leaves can be cooked like spinach leaves. The cooking process does not need to be too long, it takes only about 2-3 minutes. I've never eaten wild garlic flowers and bulbs, but I'd like to try them sometime.
Hopefully, this video is useful for you.
https://3speak.tv/watch?v=enzibatavia/hrzqotdk
This legendary Ikea meatball recipe was created in 1985 when IKEA was having trouble selling food in its restaurants. Ingvar Kamprad, company founder envisions a restaurant in every Ikea store so that Ikea customers can sit down with Ikea shop assistants and discuss decorating their homes.
The then store manager, a Mr. Hullberg, made this idea a reality. He has a mission: no one left an Ikea store because of being thirsty or hungry.
The Ikea meatball recipe was decided upon because this menu is popular in many countries with different cultures, inexpensive, and efficient to freeze, transport, and quickly prepare at Ikea's kitchens, thus a meatball recipe was created, made from beef and pork (note in this video recipe I use chicken instead of pork. Feel free to use pork like the original if desired.
This recipe eventually became famous, and now, at Ikea, there are several kinds of meatball menus: the original one, chicken, salmon, vegetarian, and a newer plant-based meatball.
When the Ikea restaurant closed due to the Covid pandemic, Ikea decided to release its iconic meatball recipe so that Ikea meatball fans can make their own at home.
Here's an Ikea meatball recipe
Ikea Meatballs
Ingredients:
Meatballs:
500g beef mince
250g chicken mince (original recipe uses pork mince)
1 onion finely chopped
1 clove of garlic (crushed or minced)
100g breadcrumbs
1 egg
5 tablespoons of whole milk
1.25 tsp salt
0.25 tsp ground pepper
Sauce:
40g butter
40g plain flour
150ml vegetable stock
150ml beef stock
150ml thick double cream
2 teaspoons soy sauce
1 teaspoon Dijon mustard
Method:
Meatballs
Combine beef and pork mince and mix thoroughly to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg, and mix. Add milk and season well with salt and pepper.
Shape mixture into small, round balls. Place on a clean plate, cover, and store in the fridge for 2 hours (to help them hold their shape whilst cooking).
In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown them on all sides.
When browned, add to an ovenproof dish and cover. Place in a hot oven (180°C or 160°C fan oven) and cook for a further 30 minutes.
Swedish cream sauce
In a frying pan, melt 40g of butter. Whisk in 40g of plain flour and continue cooking, stirring continuously for 2 minutes, allowing the flour to cook through. Add 150ml of vegetable stock and 150ml of beef stock and continue to stir. Add 150ml thick double cream, 2 teaspoons of soy sauce, and 1 teaspoon of Dijon mustard. Bring to a simmer and allow the sauce to thicken. Continue to stir.
Note: Served with mashed potatoes, cream sauce, lingonberry jam, and vegetables.
https://3speak.tv/watch?v=enzibatavia/wgothluj
Quinoa contains higher protein compared with other grains. Because of the high concentration of protein, ease of use, versatility in preparation, and potential for increased yields in controlled environments, quinoa has been selected as an experimental crop in NASA's Controlled Ecological Life Support System for long-duration human-occupied space flights (Greg Schlick & David L. Bubenheim "Quinoa: An Emerging "New" Crop with Potential for CELSS"). Quinoa contains twice as much protein as white rice.
Quinoa also contains higher levels of dietary fibre, B vitamins, and minerals than most grains. A cup of quinoa contains about 5g more fibre than a cup of white rice. Fibre is very useful for the digestive system.
Quinoa is also gluten-free. If you are allergic to gluten, quinoa can be used as an alternative source of carbohydrates.
Quinoa has a lower glycaemic index than white rice which means it does not spike blood sugar levels quickly.
In this video, I will show you how to cook quinoa. Cooked quinoa can be eaten as a substitute for rice, potatoes, pasta, etc. Quinoa can also be mixed with vegetable salads and legume salads. Quinoa can also be mixed with flour in bread making to add more fibre to the bread.
I hope this recipe will be useful for you.
Quinoa: how to cook
Ingredient:
100g quinoa
300ml chicken stock/water
a pinch of salt
1 tbsp olive oil
Method:
Rinse quinoa
Put it in the pan
Add 300 ml of chicken stock or 300ml water and a pinch of salt
Bring to a boil, then reduce the heat
Cook for 20 minutes at medium heat
Open the pan, add 1 tablespoon of olive oil, cover, remove from heat
Leave for 10 minutes, fluff the quinoa
Quinoa is ready to serve
https://3speak.tv/watch?v=enzibatavia/phpbzsqo
Sate (satay) is a very popular food in Indonesia and Southeast Asia. The basic principle of making it is that the meat is cut into small pieces, placed onto a skewer, then BBQ or grilled. Satay can be made from a variety of meats: beef, lamb, goat, chicken, and pork. Apart from the raw material, satay in Indonesia also has different spices, depending on the region of origin. The most popular in the community are the chicken satay and goat satay. In the following video, I will share a very easy chicken satay recipe, along with a delicious peanut sauce. This chicken satay can be served at any event and is suitable to be adapted in any region as chicken ingredients are easy to find. If you don't have peanuts, you can adapt by using peanut butter, and mixed with other spices as per the recipe.
Chicken Satay
Ingredients:
1.5kg chicken fillet (breast fillet and leg fillet)
250g peanut
4 tbsp palm sugar
4 red chilies (optional)
4 candlenuts (optional)
1.5 tsp salt
500-600 ml water
Sliced shallot for peanut sauce (optional)
Method:
Slice red chilies
Dice the chicken fillet
Fry peanuts. Fry red chilies and candlenuts.
Put the peanuts, red chilies, candlenuts, salt, and palm sugar in a food processor. Process until smooth.
Transfer the peanut mixture into a pot, add water, bring to the boil, stir, reduce heat, and cook for 25 minutes
Put the chicken on the skewer
Place a small amount of peanut mixture in a bowl, add sweet soy sauce and cooking oil, and mix well. Spread peanut mixture on the chicken.
Grill the chicken until golden brown (turn over every 10 minutes).
Satay sauce: mixed sliced onion + peanut mixture + sweet soy sauce.
Satay is ready to be served.
https://3speak.tv/watch?v=enzibatavia/zavelzzc
Grilled chicken Maryland
If you want a special grilled chicken, Maryland-style grilled chicken is the answer. Chicken leg marinated with olive oil, rosemary and orange gives a distinctive taste sensation. the chicken meat is also juicy because it is marinated overnight (for at least 3 hours) in the refrigerator.
This recipe is fool proof, super easy to make, and guaranteed delicious. In addition, as we know, chicken meat contains high protein, a nutrient that the body needs. I hope this recipe is useful for you. Here is the video and the recipe:
Grilled Chicken Maryland
Ingredients:
1.7kg Chicken, (I use chicken leg)
½ cup orange juice (I use real orange juice)
3 cloves of garlic
1 tbsp thyme (you can skip it if you don't have one)
2 tbsp rosemary
1 tsp salt
1 tsp mustard
2/3 cup olive oil
Make the marination seasoning:
Prepare a bowl, put the following ingredients in the bowl.
Grate the outer skin of the orange (the orange one, don't touch the white skin because it will be a little bitter).
Cut up the rosemary and thyme.
Grate/chop garlic.
Add 1 tsp of salt.
Add 1 tsp Dijon mustard.
Add 2/3 cup olive oil.
Squeeze the orange, take the juice, and put it in a bowl.
Stir well, the marinade is ready to use.
Method:
Make incisions in the chicken.
Place the chicken in a slightly large, concave bowl/plate.
Sprinkle all the marinated spices and mix well.
Cover with plastic.
Store in the refrigerator overnight (minimum 3 hours).
Prepare the baking pan, cover with aluminium foil and put the rack in the pan.
Arrange the chicken on top of the rack.
Grill medium temperature, 175 C for 10 minutes.
Remove chicken from grill, grease chicken with remaining marinated seasoning, and turn the chicken over.
Grill Back at medium temperature, 175 C for 10 minutes.
Remove from grill, turn chicken.
Grill Back at medium temperature, 175 C for 10 minutes.
Total cooking time 30 minutes, check if it is cooked, and if it’s done, it's ready to serve. If it's not cooked yet, grill for further 5 minutes.
https://3speak.tv/watch?v=enzibatavia/yccfqyid
We cannot escape from the desire to eat snacks. If we want healthier snacks, the alternative is to make our snacks using ingredients that are nutritionally better than snacks sold in general. We can select whole food ingredients instead of processed ones as a raw material for making a snack. We can replace all-purpose wheat flour with rolled oats which contain 4 times higher fibre than regular all-purpose wheat flour. 1 cup of all-purpose flour contains 4g of fibre, whereas 1 cup of rolled oats contains 16g of fibre. Bananas, which have higher fibre content, can be used as a sweetener instead of sugar. Cow's milk can be replaced with almond milk which contains lower calories.
The following snacks are also very easy to make. Instead of using a mixer, just set arrange them up in a Pyrex dish. Fruit can be varied by using available fruit at home. Pears can be replaced with apples for example, or other fruit. The combination of fruity and walnut flavours gives a soft and crunchy sensation that is just right.
Here is the video and recipe:
Baked Oatmeal Banana Pear
Ingredients:
2 bananas
2 pears
1 cup oatmeal
1/2 cup walnuts
1 egg
1 cup almond milk (or cow milk)
1-2 tbsp honey (original recipe: 5 tbsp maple syrup)
1/2 tsp cinnamon (original: 1 tsp)
pinch of salt
Method:
Slice the bananas, arrange on the bottom of a Pyrex / heat-resistant baking pan.
Peel the pears, slice, layer on top of the banana.
Place the oatmeal on a plate/bowl, add half of the halved walnuts.
Add half the cinnamon and a pinch of salt, stir, set aside.
Put 1 cup of milk in a bowl, add 1 egg and 1-2 tablespoons of honey, mix well, and set aside.
Put the oatmeal mixture on top of the fruit, and spread it out.
Pour the egg mixture over the oats.
Add the remaining walnuts on top of the oats.
Sprinkle the remaining cinnamon on top.
Oven 190˚C for 30-35 minutes.
Ready to serve.
https://3speak.tv/watch?v=enzibatavia/xlwywazs
Hi friends, this time I will show you a very easy recipe from the 'superfood' Moringa oleifera, a plant which in 2018 was labelled as Crop of the Month by the World Food Organization Food and Agriculture Organization (FAO).
Moringa is a highly nutritious plant, contains vitamins (A, C, B6, B2), minerals (iron, calcium), protein, beta carotene and is high in natural antioxidants. This plant is easy to find in tropical countries. Because of its high nutritional content, Moringa leaves are used to overcome nutritional deficiencies in developing countries, whilst in developed countries, the dried leaves are more likely to be sold as a food supplement in either a powder or capsule form, which is quite expensive.
100 grams of dried Moringa leaves contain:
Twice as much protein as yogurt
Vitamin A is seven times higher than carrots
Three times higher potassium than a banana
Calcium is four times higher than milk
Seven times more vitamin C than oranges
OK, I'll show you how to cook it in the following video.
Pay attention: don't cook it too long, just boil the Moringa leaves for about 1 minute.
Moringa clear soup
Ingredients:
2 handfuls of Moringa leaves.
2cm krachai/fingerroot (Boesenbergia rotunda). If you can’t find it, just skip this spice.
2-3 scallions.
2-3 tablespoons sweet corn (if not available, you can use 1 tablespoon rice soaked for 1 hour).
1 tsp salt (according to taste).
3 cups of water (approx. 750 ml).
Method:
Separate the Moringa leaves from the stalk.
Wash it off and drain.
Cut the Moringa leaves
Crush (roughly grind) the sweet corn and scallion coarsely, crush the kra chai.
Boil 3 cups of water.
Add the sweet corn, scallion, and kra chai.
Bring back to the boil and cook for 3 minutes.
Add the Moringa leaves, bring them back to the boil and cook for 30 seconds (don’t cook for too long).
Remove the pan from the heat.
Moringa clear soup is ready to serve.
Notes:
For friends who live in non-tropical countries, you can buy fresh Moringa leaf vegetables at Thai, Vietnamese, Indian, or other Asian stores.
https://3speak.tv/watch?v=enzibatavia/foirmksl
In the village where I live, there is a forest and a wild garden (owned by the national trust). In the spring and summer, the buzz of the bumblebee is a characteristic sound that is often heard when I pass through the forest and gardens, but I never saw a hanging beehive. This is a bit different from my home country (tropical country) where we often see a bee's nest somewhere, usually hanging from a tree branch.
I just found out that there are several species of bumblebee that nest underground, choosing old rodent burrows or sheltered places, and avoiding places that receive direct sunlight that could result in overheating. Other species make nests above ground, whether in thick grass or holes in trees. A bumblebee nest is not organized into hexagonal combs like that of the honeybee; the cells are instead clustered together untidily.
The number of bees in one colony is also not as much as in a bumblebee colony. If ordinary bees can be around 50,000, then bumblebees are only about 50-500 in one colony.
Maybe that's why I never come across a bumblebee's nest when I walk in the woods. The nest does not hang in the trees and the number of colonies is not as much as honey bees (meaning the nest is not too big).
Bumblebee colonies will die in winter, except for the queen. The queen will hibernate until spring arrives. In the early spring, the queen comes out of diapause and finds a suitable place to create her colony. Then she builds wax cells in which to lay her eggs which were fertilized the previous year. The eggs hatch into female bees (worker bees). At some point, the queen will stop producing female bees (workers), and will switch to rearing males and young queens. Once the males have emerged, they will soon leave the nest in search of mating opportunities. Young queens (gynes) leave the nest in the autumn to mate, often more than once, with males (drones) that are forcibly driven out of the colony (Goulson, 2013. pp. 16–24)
When the weather gets cold, worker bees and male bees (drones) die. the young queens feed intensively to build up stores of fat for the winter. The young queen hibernates until winter ends.
Unfertilized eggs (of queen bees) will hatch into male bees (drones), where the fertilized eggs hatch into worker bees and queen bees.
Worker bees can also lay eggs, but the eggs will only produce male drones, and cannot produce female bees and new queens.
Bumblebees are important pollinators of both crops and wildflowers. (Modelling bee pollination: enter the 'flight arena'". Global Food Security. Biotechnology and Biological Sciences Research Council. Retrieved 11 February 2015). Because the bumblebee colony does not survive over winter, they do not stockpile honey, and therefore are not useful as honey producers.
Here is a video of bumblebees that I took during a walk in the garden
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