Fusion Dish Recipes

Fusion Dishes

Pumpkin Pie Protein Bars www.nhf.com.my

Ingredients 1 cup NHF Soya Beans dried rinsed and soaked for at least 8 hours 6 cups water divided to soak and for the beans 1 tbsp butter 1 tsp cumin seeds 1 onion chopped 2 garlic cloves chopped 4 tomatoes chopped 1.5 tsp NHF Sea Salt or to taste 1/2 tsp red chili powder or paprika adjust according to your taste 1 tbsp curry powder yI used mild curry powder 2 tbsp cilantro chopped .m1/3 cup heavy cream You can use upto 1/2 cup .nhf.comPreparation Soak the beans- Rinse and soak the NHF Soya Beans overnight with sufficient water, at least 3 to cups. You can ww•• soak it up to 12 hours. wit melt. Then add the cumin seeds and let it sizzle for 30 Saute the onion and garlic- Set the Instant Pot in saute mode, and the display shows “HOT,” add the butter. Let seconds. Now add the chopped onion and garlic and saute for three to four minutes or until the onion turns soft. • Turn off the Instant Pot. Turn off the IP before adding other ingredients helps to prevent the “Burn” notification in the newer models. Add the other ingredients- Now we need to dump all the ingredients. Add the chopped tomatoes, NHF Sea Salt, red chili powder, and curry powder.

wPrweparwatio.nnhf.com.my Drain the water from the NHF Soya Beans and rinse it again. • Add it to the Instant Pot. Now add 2.5 cups of water and cilantro. Mix it thoroughly. • Cook the beans- Close the Instant Pot. Ensure the sealing ring is in place, and the vent should be in the sealing position. • Press the “Bean/Chili” button or pressure cook the curry for 30 minutes at high-pressure mode and let the pressure release naturally.

Preparation • Carefully open the Instant Pot. Mix the curry. Now set the IP back in saute mode and add the cream. If you prefer very mild creamy curry, add 1/2 cup of cream, or you can add 1/4 to 1/3 according to your liking. • Bring it to a boil and turn off the Instant Pot • Serve warm with rice or any Indian flat-bread. Notes I used mild store-bought curry powder. • Depending upon your spice preference, adjust the curry powder, chili powder, and the cream. Instead of NHF Soya Beans, you can use any other beans like NHF Black Beans, y• kidney beans, chickpeas, navy beans. Please check the post for the recipe timings. .m• If you are using canned beans, then cook the curry only for 3 minutes at high pressure and release the pressure naturally. www.nhf.com• Make this curry vegan by using oil of your choice instead of butter and coconut milk instead of heavy cream. You can try this curry with garam masala spice blend instead of curry powder.

Low Carb Tuna Salad Lettuce www.Wnhraf.pcsom.my

Ingredients For the tuna salad: 2 (5-ounce) cans of tuna fish packed in water, liquid drained (8 ounces drained) 2 tablespoons NHF Olive Oil 2 tablespoons yogurt, 2% or whole fat 1 tablespoon dijon mustard 1 shallot bulb, finely diced 1 rib of celery, finely diced 1/2 dill pickle, finely diced into relish (optional) 1/2 lemon’s worth of lemon juice (about 2 tablespoons) y1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper .m1/4 teaspoon NHF Himalayan Sea Salt .nhf.comFor the meal prep: 6 large romaine or butter lettuce leaves, washed about 2 cups of grapes & 2 carrots, or cucumbers, berries, capsicum, any raw veggies you prefer w• wwPreparation In a medium bowl, add tuna and flake apart with a fork. Add remaining tuna salad ingredients and mix until well combined. Serve immediately with large lettuce leaves or move on to step 2 to portion into meal prep containers. • Peel and cut carrots into short 2-3 inch sticks. Add carrots and grapes to meal prep containers. Add 2 large lettuce leaves to each meal prep container and then add about 2/3 cup tuna salad on top of the lettuce. Store in the fridge for up to 4 days.

SwCtehwaicmwkee.dnnLwheifmt.chooTnmh-yG.mamleicy Ingredients 2 single chicken breasts 1 to 2 cloves garlic 1 whole lemon 2 sprigs fresh thyme NHF Himalayan Sea Salt (to taste) freshly ground black pepper (to taste) 1/8 tsp NHF Chili Flakes (optional)

Preparation • First, set up a steamer. Fill with one inch of water and place over medium-high heat. Refer to the lessons on Steaming for more information, if necessary. • Next, emincé the garlic. Season both sides of the chicken breast with salt and pepper to taste. Sprinkle with the garlic and chili flakes, if using. Zest the lemon over top of each breast. Remove the leaves from the thyme and sprinkle over y• top. .m• Steaming the Chicken Spray the basket lightly with oil or line it with perforated parchment. Place the chicken breasts into the basket. • .nhf.com• extra-virgin olive oil (optional) Once the water comes to a simmer, place the basket over the water and cover with a lid. • Let the chicken steam for 5 to 10 minutes or until just cooked through. wof extra-virgin olive oil, if desired. • Once done, remove from the steaming basket and plate. You can squeeze fresh lemon juice over top, along with a drizzle ww• Serve with steamed kale and steamed baby potatoes, if desired.

Healthy Mung Bean wanwdwC.onchonf.uctoCmur.rmy y

Ingredients 4 Tbsp NHF Olive Oil 1 Tbsp whole cumin seeds 9 cloves garlic crushed (about 3 Tbsp crushed garlic) 14 oz can crushed tomatoes 2 Tbsp freshly grated ginger 2 Tbsp ground coriander 1 tsp turmeric 1 tsp NHF Himalayan Sea Salt 1 tsp cayenne pepper 4 cups water y1 cup NHF Mung Beans picked over for stones and well rinsed 14 oz can coconut milk .m1-2 medium limes juiced 1/2 cup fresh cilantro chopped .nhf.comPreparation • In a large pot (oven) heat the cooking oil over medium-high heat. • Add the cumin seeds and cook for about 1 minute, until they just begin to darken. w•ww• Add the garlic, and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn’t burn. Add the crushed tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne. • Sauté this mixture for 5 minutes, stirring frequently. • Add the water and mung beans. Increase the heat to high and bring the mixture to a boil, then reduce to low, cover, and simmer for 30 minutes, stirring the mixture once or twice. • Taste a few mung beans to make sure they are cooked. If they are, stir in the coconut milk, and increase the heat to medium-high. • Once the curry comes to the boil turn off the heat. Stir in the cilantro and the juice of one lime. Taste and decide whether you’d like to add the second lime as well. • Serve hot.

Caramelised Carrots & Onions www.nhf.com.my

Ingredients 500g carrot , peeled and cut into long chunks 50g butter 1 tbsp NHF Olive Oil 8 red onions , peeled and quartered with root intact 3 sprigs thyme 1 tbsp NHF Brown Sugar 3 tbsp red wine 1 tbsp NHF Vinegar yPreparation .nhf.com.m• Blanch carrots in a pan of boiling salted water for 3 mins, drain well, then pat dry. In a large pan, melt the butter and NHF Olive Oil, then fry the carrots, onions and thyme over a low heat for 30 mins until golden. • Stir in the NHF Brown Sugar and red wine and bubble for a few mins to boil off the alcohol. Add the NHF Vinegar, then continue wthyme and serve. Make up to 2 days ahead, stored in a covered wwcontainer. Tip back into a pan and reheat or use a microwave. to cook until syrupy, about 5 mins. Remove the sprigs of

Weight Watchers wEwggwro.nllhinf.caoBmow.ml y

Ingredients 1 lb ground chicken 1 tbsp sesame oil 1 bag pre-shredded coleslaw blend (9 oz- 5 cups of cabbage) 2 tsp shredded ginger 2 tsp minced garlic 2 tbsp soy sauce 1/4 cup sliced green onions ySriracha sauce (optional) .nhf.com.mPreparation • In a non-stick pan, heat the sesame oil and cook the ground chicken over medium-high heat until cooked through. This took ww• about 5-6 mins. Drain any remaining liquid or grease from the pan. w• Add the bag of shredded cabbage mix, garlic, ginger, and soy sauce. Sauté the chicken and cabbage mixture for 3-4 mins until the cabbage is cooked through, but still crisp-tender. • Mix in the green onions and use the green onions as a garnish on the top, if desired. • Drizzle with a little sriracha sauce to increase the heat factor.

Soya Bean wwDwr.ynhCfu.crormy .my

Ingredients NHF Soya Bean – 1/2 cup Onion – 1 Turmeric – 1/8 tsp NHF Himalayan Sea Salt – as needed Coconut,grated – 2-3 tblsp Coriander seeds – 1 & 1/2 tsp NHF Pepper – 1 tsp Jeera – 1 tsp Red chilli – 2 Garlic,small – 2 yWater – as needed .mNHF Olive Oil – 2 tsp Mustard – 3/4 tsp .nhf.comCurry leaves – a sprig w• Preparation wcup). If you don’t add salt, then the bean will get over cooked Soak the NHF Soya Bean over night, next day, drain water and pressure cook with NHF Himalayan Sea Salt and little water (1/4 wand get mashed. • Step 1 Grind the items given under the table ‘To grind’ to a coarse paste and keep a side. • Step2 Heat a pan with NHF Olive Oil and temper with the items given under ‘to temper’ table. Add chopped onion and fry till transparent. Add the cooked NHF Soya Bean. • Step3 Add turmeric and the ground paste and add 1/4 cup water and mix well. Cook for 6-8 minutes or until the water evaporates and the masala starts browning. Add a tsp of coconut oil for an extra flavour!

Hearty Mung Bean Stew with Kale www.nhf.com.my

Ingredients 2 cups of whole NHF mung beans (soaked for at least 3 hrs, drained and rinsed) 1/4 cup NHF olive oil 1 onion, diced 3 cloves garlic, minced 2 tbsp fresh ginger, finely grated 2 potatoes (300-400g) - feel free to leave the skin on just make sure you wash them well first, chopped into small cubes (this is to help them cook faster) 1 tsp NHF turmeric powder Cayenne pepper to the desired heat 2 tomatoes, diced or half a can (200g) of diced tomatoes y1 heaped tbsp tomato paste (optional) .m3.5 cups water (boiled) 1 bunch kale, roughly NHF Himalaya rock Salt to taste Handful .nhf.comcoriander, chopped (optional) Preparation • Put the beans in a medium saucepan and add water just enough to cover the beans. Place on stove on medium heat and bring to wboil. Once boiling, let it simmer on low-medium heat for around w15 minutes until all the water has pretty much evaporated and the beans have become soft. w• While the beans are cooking, in a large saucepan on low heat, add the oil, onion, garlic and ginger cooking until the onion is translucent. Add in the potatoes, turmeric powder, cayenne pepper, tomatoes and tomato paste and cook for around 5 minutes, occasionally stirring. Add the mung beans and cook for a further 5 minutes to incorporate everything. • Pour in the boiling water and add the kale, stirring for a minute or two. Salt to taste and half cover to simmer for about 15-20 minutes. Stir occasionally. The best way to check if it’s cooked is to try a piece of the potato. Sprinkle the coriander on top and serve on its own or with a nice thick piece of handmade bread.

Turmeric Roasted Cauliflower www.nhf.com.my

Ingredient & Preparation Ingredients Cauliflower, chopped into florets NHF Olive oil NHF Turmeric powder Garlic powder Curry powder yNHF Sea salt and pepper .mInstructions .nhf.comPreheat the oven to 350 degrees. Toss the cauliflower in olive oil. Season with desired amount of turmeric powder, garlic powder, curry powder, sea salt and pepper and toss until well coated www(*I never measure)

wGlBwuetwaenn.n-CFharfes.cseeoGrmorele.emny Ingredients 1 Homemade Cream of Mushroom Soup 2 Tablespoons butter or vegan butter 8oz mushrooms, sliced NHF Himalayan Sea Salt and NHF Pepper 3 cloves garlic, pressed or minced 2-15oz cans cut green beans, drained 1/3 cup NHF Olive Oil 1-1/2 cups sliced shallots (~4 large shallots)

Preparation • Heat oven to 350 degrees. Get out a medium-sized baking dish then set aside. Place a couple paper towels on a large plate then set aside. • Heat butter in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat then add mushrooms. Saute mushrooms until they release their liquid, the liquid cooks off, and the mushrooms are golden brown, 5-7 minutes. Season with NHF Himalayan Sea Salt and NHF Pepper then add garlic ycool slightly. Once slightly cooled, carefully wipe out with a wet and continue to saute until garlic is very fragrant, 1-2 minutes. .mgarlic that may remain in the skillet. Scrape mushrooms into baking dish then set skillet aside to .nhf.com• paper towel or dish cloth - we want to remove any little bits of To the mushrooms in the baking dish add the prepared Homemade Cream of Mushroom Soup, green beans, and a bit more NHF Himalayan Sea Salt, then mix with a spatula to combine. Bake for 30 minutes or until bubbly. wthen fry until golden brown, 2-3 minutes, stirring every 30 • Meanwhile, add NHF Olive Oil to wiped out skillet then heat over medium-high heat. Once the oil is hot, add half the shallots wto make sure the shallots are frying evenly. Remove shallots wto paper towel-lined plate to drain then sprinkle with NHF seconds or so. Gently shake the skillet every now and again Himalayan Sea Salt. Fry/drain/salt remaining shallots. • Top casserole with fried shallots then bake for an additional 5 minutes. Let casserole cool for 10 minutes then scoop onto plates and serve.

Thai Soyabean In wwCawb.bnahgfe.cCoumps.my

Ingredients 1 cup NHF Soya Bean 3/4th cup chopped onions 2 tsp chopped garlic 2 tsp chopped green chillies 2 Tbsp tomato sauce 3 Tbsp coriander chopped 2.5 Tbsp soya sauce y1 Tbsp Thai red curry paste .m1/2 cup bean sprouts Peanuts (optional) .nhf.comJuice of 3/4th lemon Spring onion Coriander, chopped NHF Chilli flakes ww• Preparation w• Soak NHF Soya Bean in water for at least half hour. Wash 3-4 times. Now squeeze them and take all water out. In a wok, heat 1 tablespoon NHF Olive Oil. Saute the chopped onion. Now add chopped garlic and green chillies. • 3. Toss in NHF Soya Bean. Saute till water dries. • Add the tomato sauce, soy sauce, Thai red curry paste and if not vegetarian , put in 1/2 chicken stock cube crumbled. • Add little crushed black pepper and saute. Now add spring onions and saute till crisp. • Add coriander spring onions, NHF Chilli flakes and few toasted peanuts. Taste for NHF Himalayan Sea Salt and squeeze lemon juice. • Serve with cabbage cups made out of small cabbage.

Fusion Dishes