Hey lovely people! How was your day? Mine was great!!! I'm finally done with the presentation. From what I felt and what Carmen told me, it went well! I'm glad that my effort payed off finally! And what surprised me most was that I wasn't nervous during the presentation at all. I received a lot of questions and comments, which is a good sign because that means people was interested on my work. ^_^ Okay. no more talk about presentation, I know you guys are sick of it already!
So, the Exotic Food Challenge. Let me remind you the reason of this challenge: Most of us stick to our usual eats, some part of us want to try new things, and some other part say "what if it's not good?"... So, let's challenge our inner "fear" to try new things together, and as this is a food blogger, what a better way to begin to try new food.
How it works: every 2 weeks a host blogger pick up an exotic ingredient (it doesn't need to be that exotic, as long as it is something new or something that we don't have it in a daily base, it's perfectly fine), others bloggers submit recipes and ALL you guys vote for the best submission (sending one email per person to the host). Another way to gain 1 more vote is to link the EFC in your blog and of course to encourage more people to vote for your recipe. At the end of two weeks, the host counts the votes and announce the winner and send a gift package. The next host could be the winner or someone else. (this will be determined later)
So, are you in?
Well... For the first EFC, the ingredient is: MISO
A brief description of it: The salty taste and buttery texture of miso, a fermented soybean paste originating in Japan. Although miso is usually made from soybeans, it can also be produced from rice, barley or wheat by adding a yeast mold (known as "koji") and other ingredients that are allowed to ferment. The fermentation time, ranging from weeks to years, depends upon the specific type of miso being produced. Once this process is complete, the fermented ingredients are ground into a paste similar in texture to nut butter.
Benefits:
So, the Exotic Food Challenge. Let me remind you the reason of this challenge: Most of us stick to our usual eats, some part of us want to try new things, and some other part say "what if it's not good?"... So, let's challenge our inner "fear" to try new things together, and as this is a food blogger, what a better way to begin to try new food.
How it works: every 2 weeks a host blogger pick up an exotic ingredient (it doesn't need to be that exotic, as long as it is something new or something that we don't have it in a daily base, it's perfectly fine), others bloggers submit recipes and ALL you guys vote for the best submission (sending one email per person to the host). Another way to gain 1 more vote is to link the EFC in your blog and of course to encourage more people to vote for your recipe. At the end of two weeks, the host counts the votes and announce the winner and send a gift package. The next host could be the winner or someone else. (this will be determined later)
So, are you in?
Well... For the first EFC, the ingredient is: MISO
A brief description of it: The salty taste and buttery texture of miso, a fermented soybean paste originating in Japan. Although miso is usually made from soybeans, it can also be produced from rice, barley or wheat by adding a yeast mold (known as "koji") and other ingredients that are allowed to ferment. The fermentation time, ranging from weeks to years, depends upon the specific type of miso being produced. Once this process is complete, the fermented ingredients are ground into a paste similar in texture to nut butter.
Benefits:
- A B-12 source for vegan.
- Protection Against Cancer
- It's high in Vitamins, Minerals, and Protein
What to do: Create whatever recipe you want with miso and send me an email to littlegirl1225@gmail.com with the recipe and pics if you want.
Deadline: April 22th
okay. before I end this post, let me do a quick recap of yesterday's eat which was meah~
Breakfast: toasted muffins + laughing cow + big spoon of PB + apple
AM fuel-me snack which hold me until 3pm with no hunger: a package of instant oatmeal from McCann's. 
I had the banana cream flavor which was awesome! With a spoon of PB.
Full review to come! ^_^
Lunch: broccoli lasagna (last portion of it) with broccoli sprouts and BBQ sauce.
Dessert: ricotta + blueberries + mixgranola.
Pre-yoga snack: Quaker's chocolate mousse bar.
Dinner: sauteed greens with mushroom + 1 ancient duck egg + black rice porridge.
Dessert: Oikos + vanilla + cinnamon.
Today's to-do list:
- manicure
- laundry
- errands in campus
these from yesterday's
- seminar
- spin
- yoga
No work!!! I'm taking the day off!
Please tell me what do you think about the Exotic Food Challenge. Any comment would be appreciated.
Deadline: April 22th
okay. before I end this post, let me do a quick recap of yesterday's eat which was meah~
Breakfast: toasted muffins + laughing cow + big spoon of PB + apple
AM fuel-me snack which hold me until 3pm with no hunger: a package of instant oatmeal from McCann's. 
I had the banana cream flavor which was awesome! With a spoon of PB.
Full review to come! ^_^Lunch: broccoli lasagna (last portion of it) with broccoli sprouts and BBQ sauce.
Dessert: ricotta + blueberries + mixgranola.
Pre-yoga snack: Quaker's chocolate mousse bar.
Dinner: sauteed greens with mushroom + 1 ancient duck egg + black rice porridge.
Dessert: Oikos + vanilla + cinnamon.
Today's to-do list:- manicure
- laundry
- errands in campus
these from yesterday's
- seminar
- spin
- yoga
No work!!! I'm taking the day off!
Please tell me what do you think about the Exotic Food Challenge. Any comment would be appreciated.
