This episode can also be watched at: http://youtu.be/tAOdCDvZYGg
Feeling blessed? Christmas always makes me reflect on how blessed I am to be surrounded by family and friends who love me and care about me.
Since christmas is all about heart, I thought I’d use 4 super heart-healthy foods (tuna, LSA, asparagus, sweet potatoes) to cook a simple but delectable christmas meal for my friends.
The next time you’re feeling blessed, please your heart and your belly with this delicious meal!
LOCATION: Xing Tian Gong Temple, Taipei, Taiwan.
PRESENTER/PRODUCER: Graci Kim.
EXC PRODUCER: Verity Mackintosh.
HAIR/MAKEUP: Kimora Lee Hair.
WARDROBE: Lin Dian Jen.
PROD ASSISTANT: William Openshaw.
Opening Titles: Life is good 2
Closing Sequence: Play with me 2
TUNA SASHIMI & COCONUT ROASTED VEGES
– Tuna sashimi (3-4 fresh steaks)
– LSA (Linseed, Sunflower, Almond powder) (1/3 cup)
– Spring onions (2 stalks, chopped)
– Soy sauce (for dipping)
– Sweet potatoes (5 -6 large)
– Asparagus (2 bunches)
– Coconut oil (1/2 cup)
– Cumin (1 tbsp)
– Garlic powder (1 tbsp)
– Salt and pepper
(1) Cut the bottom ends off the asparagus, and peel and chop the sweet potatoes into 2-bite sized chunks.
(2) In a roasting dish, add the veges and cover them with coconut oil, cumin, garlic, salt and pepper. Use your hands to cover the veges with all the flavourings.
(3) Put in the oven at 170 degrees celcius/340 farenheit for approximately 25 minutes until the veges are cooked. Check the veges around halfway through and toss them around.
(4) While the veges are in the oven, slice the tuna steaks on a diagonal lean into sashimi pieces, using a sharp knife. Slicing on a diagonal increases surface area of each piece.
(5) Cover a plate with LSA and lay each sashimi piece on top of the LSA power to coat one side.
(6) Arrange sashimi on each serving plate and sprinkle with chopped spring onion. Make sure to provide soy sauce for dipping the sashimi in.
(7) Arrange the coconut roasted veges next to the sashimi on each plate and serve !