1/2 cup small pearl tapioca (it comes in a box, we use Island Tapioca brand)
3 cups whole milk (or skim milk with cream added)
1/4 teaspoon salt
2 eggs
1/2 cup of sugar
1/2 teaspoon of vanilla

Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high heat. Stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually. Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling). Return eggs to pan with tapioca. Bring to a boil. Stir 3 minutes more over lowest possible heat. Stir constantly. You may cook a little longer than 3 minutes if needed to get to a nice thick pudding consistency. Cool 15 minutes. Add vanilla. Serve either warm or chilled.
If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding.
Also, it pays to check the instructions on the box or bag of tapioca pearls that you have. The Island Tapioca I used in this recipe doesn't require that you soak the tapioca pearls before cooking. Another brand that I have used requires that you soak the pearls overnight.

4 cups of sliced apples - use apples that cook up well, like Fuji or Golden Delicious
3 Tbsp sugar
A sprinkle of cinnamon
1 Tbsp maple syrup



As you slice up the apples, check for their flavor. If they don't taste good raw, believe me, they aren't going to taste good cooked. Also check the peel. If it is too thick or bitter, remove it. If not, you can leave it on.



Put apple slices in a glass bowl. Sprinkle on top the 3 Tbsp of sugar. Add a light sprinkle of cinnamon. Bake in microwave oven for 5 minutes on high heat. Adjust the time for your microwave and how many apples you are doing. Ours has a powerful high setting so 4 cups of apples only takes 5 minutes. If you use more apples, you will probably need to cook it a little longer. I suggest starting with 5 minutes and testing for doneness with a fork. If it needs more cooking time, give it more. When done, remove and mix so the sugar coats well all the apple pieces. Add maple syrup to taste, about 1 Tbsp.

Serves 1-2. Delicious with whipped cream on top, or with vanilla ice cream on the side.

Start every meal with a high-octane salad. Keep you refrigerator stocked with lots of low-starch veggies, including salad greens, that not only are nutrient powerhouses, dense in fiber and antioxidants, but low on the glycemic index. A-list choices include escarole, spinach, parsley, watercress, arugula, asparagus, bamboo shoots, broccoli, cabbage, cauliflower, collard greens, eggplant, kale, kohlrabi, leeks, okra, onions, pumpkin, scallions, snow peas, spaghetti squash, string or wax beans, Swiss chard, tomato, turnips, water chestnuts, and zucchini. This’ll also take the edge off your appetite so you can enjoy moderate amounts of the good stuff such as cheese, cream or butter with your meal.

Ingredients

100g or 4 oz of Cashew Nuts (raw)

50g or 2 oz of Carrots peeled and sliced into small cubes (size of your finger tip)

50g or 2 oz of Bamboo shoots, sliced into small cubes.

50g or 2 oz of Cucumber sliced into cubes

50g or 2 oz of Onion peeled and sliced into cubes.

200g or 8 oz of Chicken Fillets.

15ml or 1 tbsp of Cornflour

Pinch of salt and ground pepper

Approximately 550 ml or 1 pint of cooking oil.

 

Cooking Instructions

Step 1: Place saucepan on heat and pour in hot water boiled from a kettle. Turn heat to maximum for a few minutes and place cashew nuts slowly in the boiling water. Boil cashew nuts for about 5 minutes on medium heat, but make sure they do not turn soft. The cashew nuts should be drained and left to cool down for about 5 minutes.

Step 2: Heat wok with cooking oil for about 5 minutes until hot, turn heat down to low for a few minutes before placing the cashew nuts in the oil. After 2 minutes turn heat up again to high. Cook for approximately 5 - 10 minutes until cashew nuts are very light golden brown. The cashew nuts will turn golden brown when cooled down, it is important not to over fry them Leave to cool down for about 15 minutes Cooked cashew nuts may be stored in a jar for a few days.

Step 3: Place sliced chicken in a small bowl, mix in the cornflour, pinch of salt and vinigar, stir in the ingredients. Then pour in the peanut oil in a clean wok, heat oil for about 2-3 minutes until hot. Place the chicken marinade into the wok for about 5-10 minutes until golden brown. Drain chicken in a bowl and leave to one side.

Step 4: Reheat wok with 1fl oz of peanut oil, place in onions and cook for about 2-3 minutes. Place water chestnuts, bamboo shoots and carrots and cook for a further 2-3 minutes. Add chicken and sprinkle with salt and pepper. Cook for about 5 minutes. Lastly place cucumbers and cashew nuts and cook for a further 5 minutes before serving on a dish. The dish may be served with boiled rice and fried Chinese cabbage as another dish.

Ingredients:
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2 cups      milk
1/2 cup     granulated sugar
1 tsp       almond essence
1/3 cup     ground rice
11 oz       canned mandarin oranges
1/4 cup     flaked toasted almonds

Instructions:
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Put the milk, sugar, essence and rice in a saucepan. Bring to the boil,
stirring constantly, and simmer for 5 minutes. Pour into a dish, cover
and cool. Drain the mandarin oranges well. Spoon the rice into
individual dishes. Place the mandarin oranges on the rice and sprinkle
with the almonds.