Restaurant Review: Day & Day Hot & Hot – Hot Pot Rotterdam

Hot Pot is a favorite among the Chinese. It’s so ubiquitous in China that it can be found just about everywhere – from the very north in Mongolia (where it’s believed to have originated) all the way to the south.  It’s also called “Chinese Fondue”.

After a bit of research, each in China region does it a little differently:  Beijing is known for lamb hotpot in a copper pot, Sichuan for their signature numbing-spicy broth, and the Cantonese region for fresh seafood.    I’ve only had Japanese “Shabu Shabu” – one of the different subsets about a half dozen times in Boston.  The phrase ”shabu-shabu” actually translates to “swish-swish.”  The motion you make when you move your meat from side to side in the hot broth to cook it.   

But for those who live here in the Netherlands don’t get confused with the restaurant chain Shabu Shabu – we made the mistake but it does NOT serve shabu shabu it’s a SUSHI restaurant.  Why they call themselves that is a mystery.

Seriously, whatever the version or edition you call it hot pot or shabu shabu essentially the cooking of raw ingredients into a pot of boiling broth at the table and enjoying it to the fullest is key!   I loved it before and I loved every minute of it this time. 

I once watched a program about a restaurant in Singapore that allows you to first catch your fresh, live seafood, put it in the cooler box, and then you drop them into your hot pot.  Yes, I know many will say that is so cruel – but is it any different than what we do with our lobsters and crab?  Maybe they are asleep in the cooler box like you do with lobsters in the freezer in Maine?  Not sure.  Anyway, here is their promotional video of the show – I still follow them on Insta.   One day if I ever make it to Singapore, I’ll definitely book a table.

Anyway, now you know a bit about hot pot, the rest of the post is going to be about our experience and our delicious food at a specific restaurant we just visited on Saturday night – Hot & Hot on the Goudsesingel in Rotterdam.   They have two more restaurants in Amsterdam too.

Day & Day Hot & Hot

A couple months ago we walked across the street from this place and from a distance, I was like what an odd name – Day & Day Hot & Hot = odd  Not even thinking what it was.  So then I find it extra funny now that here we are enjoying our meal in the oddly named restaurant.

Our table was booked a table at 8 pm, but when we arrived, the only tables available were in the back and it was very hot and steamy.  We’d be literally sitting so close to other couples, we requested a table towards the front.   The issue was that the two large tables were still dirty despite all the guests being long gone.  Maybe it is a cultural thing or lack of experience with the staff, but when I worked as a waitress, we’d never leave dirty tables especially the front.   Newly arriving guests shouldn’t arrive in your restaurant and the first thing they see is dirty tables.  Also, you’d always want to have guests in the window seats.  A restaurant that looks empty is never a good sign.    Their website says AUTHENTIC SICHUAN FLAVOR & ORIGINAL CHINESE DINING CULTURE but surely I’m reading into the second part too much! 🙂

FIRST YOU CHOOSE THE BROTH 

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Based on my experience, I know that with hot pot restaurants you can split the pot where you can choose two or even three different soup bases to cook the food in.  Most people choose a half spicy and half plain stock.  This is great because those who are intolerant to spice don’t have to miss out on the fun and those who like spice and cool down a bit by adding some of the non-spicy broth to theirs.  We chose little spicy and mushroom and it was perfect, but we did need a little bit of help with the menu.

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W On the other side, mushrooms and spring onions. This side is mild and intended to cook your vegetables, but we mixed them up which was so yummy!  Here they had other choices like Pickled Cabbage and a tomato base – but we safely chose “little spicy” and it was plenty spicy for us.    How awful it would be if it was mouth numbing and you couldn’t enjoy it.

SAUCE CONTAINERS

The most popular hotpot dipping sauce for the Chinese is sesame paste. It compliments spices and meat wonderfully. Some places will just give you a bowl of sesame paste, but some places like this place have a condiments buffet for you to create your own sauce!

In the middle of the restaurant are all trays where you can make your own sauce. For example, there is soy, sesame, and barbecue sauce that you can finish with pieces of peanut, peppers, or spring onions.   Unfortunately and not sure how exactly but all the garlic was used and there was no more in stock.   Guess all the previous guests were garlic aficionados.  There is a “recommended recipe” card that you can follow or make your own.  Linn our waitress helped us along with a recommended one which was very delicious.   I used up all my sauce and had to go back and make a slightly different version but my mouth waters thinking about the yummy taste.

FOOD INGREDIENTS

Now it’s time to select the food!  You want variety here to bring out the flavor and compliment your sauce and your broth.  Most people will get one meat, one seafood, one tofu, one veggie, and one noodle or one rice dish to design a complete meal.

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Here you can make it as adventurous here as you want. The menu contains very different things like organs and blood. While I consider myself adventurous, I draw the line too, so we stuck with recognizable dishes, such as freshly cut beef tenderloin, a veggie platter,  mushroom platter, and some udon noodles.  That was plenty of food for the two of us.  Maybe next time, we’ll add is some lamb or seafood but all in all, it was very delicious and we had just enough for two people.

We ordered a beer each but neither of us knew much about the choices so we ordered two different ones – both were good.

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COOKING TIME

The time varies from a few seconds to five minutes.   You are given a slotted spoon and a ladle that you essentially dip your food in and that is how you cook and fish out your food.   Dip it into your sauce and enjoy!  In Boston we always had a bit of corn on the cob which you had to leave in forever, but we never ended up eating it.

Oh yeah, they were offering something new – a grill option.  Here you see a cook grilling some food and the menu choices – but we didn’t get anything.

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So, in summary, we LOVED the food, the waitress Linn was very friendly and helpful in explaining how their restaurant works as it was our first time here.   We’ll definitely be back again – and I know for sure my 10 & 12-year-old would LOVE to eat here too and I will definitely bring him!

Overall we give it 8.5 out of 10.  Surely we’ll be back.

YuGuo is another Hot Pot restaurant in Rotterdam which I saw but due to location and reviews, I went with this one.   Perhaps one day we’ll try the other.  And I’ve been waiting to go to Yuan’s Hot Pot in Amsterdam for a while too.  But next Asian meal I hope will be Korean BBQ at Soul Sista on Witte de With. 

Know a great Hot Pot / Shabu Shabu place in the Netherlands – message me – I’d love to hear it.

 

 

 

Essential Buttercream Piping Techniques Workshop

On Saturday, I attended a wonderful 3-hour Essential Buttercream Piping Techniques workshop in Waalre, a suburb of Eindhoven.   It might sound far but it was about 1/2 hour from Den Bosch – so no biggie.   Lucky for me it was given in English.  Last year I took a Royal Icing course in Dutch, which was fine and I followed along perfectly, but when it’s given in your mother tongue, it’s just that much easier.

I found the course being advertised on an Expat Facebook group I belong to a few months back and after reading the description and seeing it was on a Saturday morning, I knew it would be perfect for what I wanted.  The course was €65 for 3 hours.

In this class you will learn to decorate cupcakes beautifully using buttercream and a variety of piping nozzles. You will create a classic swirl, rosettes, dots and frills.  This class is the perfect start to cake decorating.

During the class you will learn:

  • About the different types of buttercream
  • How to pipe using various piping nozzles
  • Techniques using essential Wilton 1M and 2D nozzles
  • How to pipe a rosette
  • How to pipe a classic swirl
  • How to achieve a 2-tone effect.

You will take away a set of 6 decorated buttercream cupcakes, 2 wilton piping nozzles and piping bags. You will leave with the confidence to decorate your own cupcakes at home.

I already new about the traditional American style buttercream as that is what we grew up eating and making.   But Italian Buttercream and Swiss Meringue Buttercream were new to me – in that I’ve never made them but I watch Preppy Kitchen making them so I knew how they were made.   He is a very talented baker by the way is funny so if you are looking for a new one to watch, John is your man.  We didn’t actually MAKE the icing but worked with it and got to enjoy it during our coffee break.

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There were six of us in total and we each had practice trays and our own supplies where we learned how to use the different tips.  We were given step-by–step instructions on how to do a classic swirl, rosette & how to create a 2-tone effect and so much more.   She even gave tips to each of us on how we could improve though out the course.  After each newly learned technique, we self practiced a bit until we were confident to do our real cupcakes.

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We all had individual work areas set up where we had space to practice the techniques we were learning … then when we were confident enough, we were able to do the real deal on our cupcakes.

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foto cedit: KMCakes

The six cupcakes which we decorated and took home were made using Swiss Meringue.  My kids were not the biggest fans of the taste but I’m sure it was only that they are not used it it and never had it.  They only ever had American Buttercream.   It’s the same with fondant – not fans.  It might grow on them – we’ll see… as I’ll make Swiss Meringue buttercream next time.  They tasted yummy to me.  But I normally don’t eat my own treats so I shared one with my SIL and will share the rest too….  They are just too pretty to eat.

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We even left  with a goody bag containing some piping bags, two tips, a recipe card and a yummy home-made cookie.

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Co-incidentally it is my son’s 12th birthday Monday and I’m making cupcakes for his traktatie at school.  Originally I was going to do Royal Icing cookies as that is my passion but as I did them for Sint and Kert Dinner, he wanted something different so we are doing cupcakes.

 

So perfect timing to use some of my new piping skills.   Here are the final cupcakes I whipped up last night quickly after hosting a family birthday party for my son at our house yesterday later afternoon with 6 kids & 6 adults.   Today during lunch when my kids came home for lunch, my daughter told me that a girl in S’s class said to her “tell your mom, she makes the best desserts”.

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I’ve already recommend the workshops to my friends on Facebook, but the host, Kate, from KM Cakes  is so personable and professional.  The whole experience was just so lovely – it was really a great time.  I’ll definitely keep and eye out for future workshops.  She really knows what she is doing, is very clear at explaining – HIGLY recommend!  Her work is amazing  – just have a look at her site.  If you need a cake for an event like a birthday, party or even a wedding cake or just love treats – she has a cake club too – check out her site  and see her gallery for yourself.   Trust me, you won’t be disappointed!

Let me know if you’ve tried Swiss or Italian buttercream varieties before? Any tips? I know they are tricky to make and have a lot of steps, but I’m up for the challenge.  What about another interesting cooking/baking course in the Netherlands? I took a sushi making course and Korean kimchi making course, so I’m always up for learning how to make new dishes.

*NOTE:  This is not a sponsored post – all opinions are my own and I received no compensation.  It is simply me, sharing my experiences about this workshop. 

Royal Icing Cookie Decorating Workshop

Today I FINALLY was able to attend a Royal Icing Cookie Decorating workshop.  I’ve been wanting to do this for YEARS and for one reason or another I have not yet attended.  So when I saw this one being advertised in Eindhoven during a weekend morning, I jumped on it.   Most of them are located well over an hours drive and are often at night – I hate driving late in the the dark, light drizzle and alone.

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The course was 100% in Nederlands but I was able to follow along just fine.  The printed directions for the cookies and icing – I’ll use google translate one time and I’ll be fine.

So glad I attended – it was the kick I needed to confirm I’d like to do more.    As it was a 3-hour course, we didn’t get the make the icing nor bake the cookies, but those were supplied.  We got to mix up the colors, so we could feel the correct consistency.   We learned about different nozzle brands and tip numbers – i.e. Wilton vs PME.  Learned the correct way to fill the piping bags and were given demonstrations on how to decorate each of our cookies and then set off on our own.

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We all had the same cookies but in the end, we all left with different styles – some were very VERY very detailed and meticulous… others a bit more creative and easy going.   I loved it and loved each person’s creativity!

These are mine – not 100% professional looking yet but hopefully you agree – not too bad for my first time!!

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For years now, my daughter and I have been watching so many amazing cookie designers in awe and our favorite Hani from Haniela’s and of course, Sweet Ambs and TheFlourBoxBakery!  Of course, now I follow some local Dutch ones too. Do you know any I need to follow – let me know!

They typically have to dry for a good 8 hours, but I did let my #1 fan and cookie lover, try the smallest cookie and her opinion was reassuring and gave me a yummy thumbs up!

REQUIRED SUPPLIES

So, now we just need to buy a few additional supplies and then we are now going to give our best at Royal Icing Cookie Decorating as a hobby.

MUST HAVES FOR BAKING COOKIES

Flour
Sugar
Baking powder
Butter
Eggs
Flavoring such as vanilla
And of course the needed tools like an oven, rolling pin, sheet pan, stand or hand mixer, extra large bowl, parchment paper, cookie cutters and a spatular.

MUST HAVES FOR ICING

3 or 4 couplers
3 nozzles size 2
1 or 2 nozzles size 1.5
Piping bags (disposable are handy)
Food coloring (gel)
Confectionary Sugar
Meringue powder
Needle tool
Extra bowls & spoons to mix up small batches of food coloring

HANDY BUT NOT NECESSARY

Edible food markers – ideal when you want to draw faces
Tip cover set
Icing bag ties
Stand Mixer – my #1 most wanted Christmas gift.  I just bought a hand mixer as my last one broke and this will work just fine for now!

Some addition helpful information:

SUGAR COOKIE TIPS

  • Sift all your dry ingredients
  • Use room temperature butter
  • Chill the cookie dough for at least 30 minutes (if you are using a chill-required recipe)
  • Roll it on a non-stick surface to avoid a mess
  • Use a straight rolling pin
  • Line cookie baking sheet with parchment paper or silicone pad for baking
  • Once they’re baking, do NOT open the oven door for a peek
  • Let cookies cool completely before icing them
  • Store cookies in a cool, dry place

ROYAL ICING TIPS

  • Sift powdered sugar
  • Mix until the shine is gone
  • Add water gradually to mixture
  • Cover icing with a damp towel
  • Use toothpick to add color to the icing
  • Color icing in small batches
  • Put icing immediately into piping bag
  • Always test icing stream before decorating
  • Give icing 30 mins to dry on cool, flat surface

FAIR WARNNG:  All friends and family should be prepared to receive cookies from M & I for every holiday and occasion from now on! 🙂 

Once I have all our supplies here  and we do our first set of cookies together, I’ll post about it and share photos… hopefully this week as we’re on herfstvakantie – if not, soon!  We are both very much looking forward to it!

UPDATE:  I still do not have a stand mixer so I’ve made a couple batches of cookies with a hand mixer – while it works somewhat – truthfully – it sucks and I NEED a stand mixer ASAP!  Here are some photos of the cookies I made.  Still far from professional but I’m getting the consistency better and experimenting with the cookie recipe – some are chewy some spread more but they all test yummy.  Oh and I desperately need more cutters… the ones I have are quite boring 🙂

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Today I had one mom turn down a cookie as it had too much colouring on it. I thought for a minute she sounds like me – but at the same time, I know the coloring in the EU is much better than US, but still – Okay.  I’ve done s each and founds some natural solutions which I may try.   I’ll post them here for a “book mark” and in the future I can refer back.

Ways To Make Natural Dyes:

  • Pink: Add 1 to 2 teaspoons strawberry powder for every 1 cup of royal icing. You can dissolve the powder in 1 to 2 tablespoons water before you add it if you want to minimize the risk of clumps.
  • Red: Add 1 to 2 teaspoons beet powder for every 1 cup of royal icing. Dissolve the powder in 1 to 2 tablespoons water before you add it if you want to minimize the risk of clumps.
  • Orange: Add 1 to 2 teaspoons carrot powder for every 1 cup of royal icing. Dissolve the powder in 1 to 2 tablespoons water before you add it if you want to minimize the risk of clumps.
  • Yellow: Bring 1 cup of water and about 1/8 teaspoon (1 small pinch) saffron threads to a simmer over medium heat. Remove the mixture from the heat, and let steep for 15 minutes. Strain, then return the mixture to the pot. Reduce to 3 to 4 tablespoons, then transfer to a small jar to cool completely. Add 1/2 to 1 teaspoon yellow color for every 1 cup of royal icing.
  • Green: Add 1 to 2 teaspoons matcha for every 1 cup royal icing, dissolving the powder in 1 to 2 tablespoons water before you add it if you like.
  • Blue: Combine 2 cups shredded red cabbage and 1 1/2 cups water in a small pot. Bring the mixture to a simmer over medium heat. Remove the mixture from the heat, and let steep for 15 minutes. Strain, then return the mixture to the pot. Reduce to 3 to 4 tablespoons, then stir in a small pinch of baking soda—this will turn the color from purple to blue! Transfer to a jar to cool completely. Add 1/2 to 1 teaspoon blue color for every 1 cup of royal icing.
  • Purple: Combine 2 cups blueberries and 1/4 cup water in a small pot. Bring the mixture to a simmer over medium heat. Simmer until the berries burst and begin to break down. Use a potato masher to mash the berries, then strain the liquid, discarding the solids. Return the juice to the pot and bring back to a simmer. Reduce to 1/4 cup, then transfer to a jar to cool completely. Add 1/2 to 1 teaspoon purple color to 1 cup of royal icing.

REVIEW: TumTum IJs Den Bosch

While Nils and Soren are at the season opener of their football club – Maebh and I had some alone time and decided that after picking up a few pairs of pants for back to school, we’d pop in and check out TumTum IJs Den Bosch on Minderbroederstraat 23.

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The concept is the same as Pinkberry, which the kids visited when they were living in Boston but were way too young to remember.   We only just saw this place a few days ago and decided to pop in.  There are quite a few ice cream options around Den Bosch and we have our favorites, but figure we’d give this place a try!

How it works – very simple!

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1.) Take a cup – several different sizes
2.) Fill it with ice cream (choose from 8 different flavors  – which were Vanilla, Strawberry, Banana, Chocolate, Hanzelnut, Mango Yogurt & Vegan and of course, mixing is an option!)
3.) Choose from more than 200 toppings
4.) Go the scale where you pay €1.95 per 100 grams.   In my 9 year old’s case – mama “aka her banker” will pay for her delicious, unique ice cream covered with various toppings.  Seriously it was not that expensive –  I paid just over €5.75 for the both of us.   I’ve paid far more at places but what I love is that here you are supporting a local business!!
5.) Sit inside or out and enjoy!  The terraces belong to the restaurants opposite and next door but there is a big bench which is public so you can sit there without an issue!

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My 9 year old LOVED every minute of this experience and cannot wait to come back with her 11 year old brother soon!  While she does love an ice cold slush at times, she’ll skip a McFlurry and do this instead!

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WHAT DID WE GET?

I got a small cup, with chocolate ice cream and some chocolate sprinkles and a twist of white and dark chocolate.    Personally, I’m not a huge fan of colored candy.

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My 9 year old choose a larger bucket (of course kids always naturally want a bigger portion), with vanilla ice cream and tons of stuff on top — I couldn’t keep up with all the items she put on to list them.   She loved it and was thrilled to dig in, but in the end, she couldn’t finish it – was too much and had to toss it out!  She agreed next time – smaller portion!  You know the saying – Mama knows best !

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I also love the recycling efforts at the end… plastic spoons in one bin and cups and tubs in the other.

I DO HAVE ONE SUGGESTION

I know not everyone smiles all time time nor is happy all the time, but it’s an ice cream store with tons of kids coming in & out and it really is a happy place.  I think a greeting coming and going would be great but I’d take just one direction too! A smile from the staff, however, to me is a requirement – don’t know about you? Happy to report our second time in, two young guys, Max & Noud, were working and they were SUPER friendly, greeted us, asked if we were there before – offered an explanation to those who have not as to how it worked – EXACTLY what I would expect in an ice cream shop – LOVED IT!! 

I would like to add that we have been back SEVERAL times since our first visit and the staff have been WONDERFUL!  

WILL WE BACK?

Absolutely 100%! With my 11 year old and with some friends for sure!!  In fact when my nieces and nephews visit us, I’ll be sure to bring them here for a special treat!  It’s a special place that I know all kids would LOVE!   They even have Vegan 100% plantaardig ijs so that is a plus for our Vegan friends & family!! 

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There are quite a few ice cream shops in the area to choose from but I think this is one you must try.  Have you been here yet?   What do you think?

UPDATE:  Came back with my 11 year old and his friend – they both LOVED IT!

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Of the three kid portions – can you tell which ones belong to two 11 year old boys ?  They didn’t leave much room for items to go inside.  This time I tried the vegan – plant based ijs – very yummy with a few twix cut up and some chocolate sprinkles, shaved coconut and some chopped nuts – so good!    Total for 4 of us €13.  The cost of a McFlurry is €2.75 and this is MUCH better! 

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UPDATE:  We visited again today – and this time they have schommels (swings) installed which adds to the “fun-ness” of this place!

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Celery Juicing: Day 1

Have you heard about or tried Celery juicing?

If you have not heard about it, I think you just might be living under a rock. Every health and wellness blogger on Instagram is doing it – it is all the rage right now.  I think the most popular and most influential is:  Medical Medium – Anthony Williams but a single google search will bring you to loads of others!! With all these diets, I normally just watch from a distance – Jenny Craig, Cambridge Diet, High Carbs, Low Carbs, No Carbs, Keto, Etc But this is one is totally different. Not a diet… but a phenomenon… let’s hope I can stick with it each morning adding it yo my overall better eating approach. I will never be vegan but I do want a whole lot less meat and processed food in my family’s diet.

During our family Christmas, my sister-in-law told me about how she had been juicing celery each morning and was enjoying it and suggested I try it.   I don’t have chronic illnesses but I have somethings here and there and after reading a few posts the benefits are definitely there. I have the machine – thanks to my mother-in-law. So all through our Christmas break, I had been looking forward to starting it and now that we are home and back in my kitchen, our routines – today was day 1.

I think it’s becoming quite popular that it’s now hard for me to find find organic celery bunches at my local Albert Heijn.   Perhaps it is just something else but today I found ONE single bunch in the whole shop.  Fortunately, I live around the corner from an Ekoplaza so I popped in and picked up a 5 bunches as I know they are organic.   The guy at the register looked up and said, “soep maken?”  I just nodded and smiled.  No, but I didn’t want to go into that I was starting to try celery juicing – in my best Dutch.

I think it’s best to buy a whole week’s worth at the start of the week and keep in the fridge – makes it less likely you’ll skip a day.   If you find they are drying out, you can store a couple bunches with a WET folded paper towels in large freezer storage bags in the fridge. This will keep them moist and fresh – this is how I store my lettuce too.

Based on the health claims, here’s what you can expect if you drink celery juice daily:

  • Restored gut health and improved digestion (I need the later part badly).
  • Reduced inflammation and improvement of autoimmune conditions.
  • Starvation of bad bacteria and flushing out of viruses.
  • Balanced pH in the body, detoxed liver and cleaner blood.
  • Hydration on a “deep cellular level” to reduce incidence of migraines, anxiety and panic attacks.
  • Reversal of brain fog, depression and anxiety.

Seems interesting right? Below is what you’re supposed to do.  I’ll give it a try this week – see how I do.  My hope is to do it for 15 days.  Revisit and continue for 15 more. Either way, I will check back and give an update.

WHAT IS NEEDED?

WHAT EXACTLY DO YOU DO?

As soon you wake up – you juice a full head of celery, which makes about 12-16oz or 1/2 liter.  This should be the FIRST thing you consume or drink.  Also, you might want to start slow and work up to the full amount.

I personally do not combine my celery juice with any other veggies or fruit – I saw one person add in an apple and cucumber – others add a squeeze of lemon to help with the bitterness.

I LOVE V8 juice ever since I was a child so the idea of adding in other veggies is appealing but I’ll do that another time, I want to to get the full benefits of this celery superfood versus just drinking veggie juice.

HOW DO YOU MAKE IT?

Simply rinse a full head of celery with water each morning. Then, chop about 2 inches off the bottom, but do NOT remove the leaves – juice them with the celery stalks!  Put them into the juicer and that is it – out comes the juice.  In the tray will be all the fiber in a ball.  You can toss it into the garbage but you can also store in the freezer with all your veggie scraps and use in soups, broths, etc

I use Philips Avance HR1946/70.  I highly recommend it – it’s not bulky and it’s easy to clean.  Simple take a few parts away, rinse under the water and that is it.  Ready to go!

WHAT IF I DON’T HAVE A JUICER?

Try using your blender on high-speed but first chop up the celery.  You’ll have to add a bit of water to help it along.  Once it’s blended, put it through a nut milk bag  – as shown in this video.  It will make a little less juice, but overall it is a great option if you don’t want to invest in a juicer.

DO YOU HAVE TO DRINK IT IN THE MORNING?

You want to drink it on an empty stomach, first thing in the morning before eating anything.  That even means even before your coffee and eating your breakfast.  As it helps aid in the digestion of the foods you eat for the rest of the day.

Make sure to wait at least 20-30 minutes before consuming any other beverages or food once you drink your celery juice.  You want to give your gut a little time to digest and process all those nutrients.

CAN I MAKE THIS AHEAD OF TIME?

This is a very common question asked on the internet – but while I’m not an expert, every where I’ve read suggests that it’s best to make it fresh daily.  You run the risk of losing valuable nutrients.   Some say you can freeze it or keep in the fridge in an air-tight container, but for me, it’s not that much effort to wash celery, push down a bunch of stalks and then rinse off the blades.  It’s really a total of 10 minutes or so from start to finish – so when it comes to your heath  – the benefits will outweigh the cleanup time!

TIP:  Need to save even more time in the morning – have your celery washed the night before, thick end cut off the bottom and have your juicer out on the counter ready to go.  

DAY 1:  So my two cents – the juice is tolerable – it’s not gross and I know it’s super healthy, so I’ll continue with it, but it is a LOT of liquid to drink in one go on an empty stomach.   I might just drink 12 oz tomorrow.  I waited about 30 minutes before I had my coffee and I was not really interested in it.   Normally, I drink coffee first with milk and a bit of sugar.  Going to see how tomorrow goes…  I love the taste of my morning coffee.

Now we wait to see how I feels and the effects. Perhaps I might even convince N to start?? I read it would help his psoriasis!

Donal Skehan Cooking Demonstration at Avoca

Today a friend and I attended Donal Skehan’s cooking demonstration at Avoca at Malahide Castle. 
 
 

I love the Avoca store and nearly and all the items inside, but  I love him so it was a perfect combo. As I follow him on social media, I feel like I know so much about him even though I don’t know him.

During the two hour session, he demonstrated seven recipes in his new book, Eat. Live Go.

One Pan Singapore Noodles
Moroccan Crispy Chicken Salad
Chocolate Hazelnut Filo Cigars
Five Ingredient Cookies
Chocolate Quinoa Cake with Avocado Mouse
Turmeric Sweet Potato Stew
Thai Omelet

All were so easy to make and looked so yummy!  Going to make some of them asap. He was funny, charming and has such a great personality.  Being so used to being on tv, he knew how to keep going and keep us interested.  He is Ireland’s Jamie Oliver!

In the end, we both bought and had signed and of course, a photo!
Afterwards, we popped around the shop drooling over all the items we wanted to buy including a black Ilse Jacobson raincoat [3/4 in black]at the top of my list.  And ate a yummy lunch  – which was a recipe from his book.   Great day!
A brief glance through the book and so far I’ve really enjoyed it.  It is full of photos from around his travels including food.    I’m going to be making a few of the dishes asap.