CantaloupeAlone

Eat healthy on $200 NTD a day  Finding healthy food in Taiwan isn't much different than in America. Just like in America the healthiest food isn't the one jumping off the shelf in a bright colored box or advertised on the side of a bus. You have to seek it. Moving to an Asian country, especially Taiwan, creates a large language barrier. It take some time and I'm here to give a little guidance and inspiration. What am I calling healthy? We could bounce ideas around for ages on that very subject. I am going to say a mostly "clean" diet of vegetables, fruit, lean proteins, complex carbohydrates is healthy. The foods here are mostly gluten-free, in case you are so disabled. I'm pointing out vegan and vegetarian options. Taiwan loves its pork and seafood, but due to a high buddhist population there are tons of options for vegetarians and vegans. Without even trying most of these foods are found locally. Living on a small island encourages that! Food is r...

Tofu seems like a bland character-less chunk to those unfamiliar with its true virtues. But those qualities are what make it strong. "Bland" tofu can be flavored in any thousands of combinations you can make up. Pressing water out makes room to let marinades and spices in. Usually I pan fry my tofu, but I can give all the credit to Corinne for telling me about baked tofu. Its less hands on then frying, but a takes a little longer. The results can range from steak-like to jerky- esque . I really enjoy jerky style. Allowing the tofu to cook longer makes it a little chewy. After most of the water is baked out the spices practically stand on their own two legs and walk. They are alive! Plus its pretty nearly dry which means you can put it in your pocket and do something. A great snack, or a meal out of the oven. Nifty. I like to spice my tofu with cumin. The earthiness enhances the umami side of flavors. Baked Tofu Jerky 1 large block of extra firm tofu, sliced 1/2 inch...

Graham cracker squares You may be thinking to yourself, "Why isn't Naomi / Cantaloupe Alone posting more recipes." Well fair reader I am recently acutely aware of what I am eating (read post Christmas cookie detoxing still ) and its pretty boring. Lentils, black beans, and chickpeas and the vegetables is about it. This week I needed a break from my high fiber, carb -light kitchen. I needed a light snack. Crispy and a little sweet, not a full on cookie, but you know something. Graham crackers are also the base of about a hundred and one other delicious snacks too which could include: nutella and banana, a bit of apricot jam and sharp cheese, apples and more peanut butter, cream cheese and a sprinkle of something sweet. Can you imagine being the proud baker who shows up to a camping trip with homemade graham crackers for s'mores ! You may not ever live that one down. These graham crackers are pretty good. I looked around and found this recipe from Serious Eats, ...

Onions and yeast, ah the smell of it makes me drooly Onions and wheat never go out of season (really just have a long shelf life) nor do they go out of style. In the dead of winter a hot loaf of bread is a breath of fresh air. Focaccia is a non-baker's friend. Its just pizza dough with extra oil. You don't have to knead if you have a food processor, and I suggest having a food processor. The other nice thing about this recipe is that the dough gets better the longer you let it sit in the fridge. Which means you can make mulitple batches of the dough in advance and bake it up in a snap without much effort. Its alittle richer than your average pizza dough recipe, but don't let that stop you from making pizzas with it. Onion Focaccia 5 cups flour .25 oz (or 2.5 tsp) active dry yeast 2 tsp sea salt 1 tsp honey 1/2 tsp apple cider vinegar 1/4 cup oil 1 3/4 cup warm water 4 onions 1 tsp olive oil, more for drizzeling red pepper flakes to taste 1 tsp apple cide...