Delicious food

Delicious salad from our gardens with our red beats, Daikon and of course the beautifully tasting yellow cherry tomatoes. This is crowned with our own dressing, lime, mustard and oil or the soy dressing with rice vinegar, ginger and olive oil.

If you are interested in holding a workshop at Jiwa Damai, send us an email at contact@jiwadamai.net.

Cacao & Berry Power Smoothie

Sometimes the tastiest recipes are the easiest ones to make. This month we recommend a Cacao & Berry Power Smoothie! 
Add the following ingredients to blender:

2 tablespoons raw cacao nibs
1 peeled banana
1 tablespoon goji berries
½ cup of frozen or raw raspberries
1 cup coconut milk or nut milk
Handful of ice

Blitz for one minute and enjoy! We got inspired from here. 

Creamy Grape Salad with Candied Walnuts

grapes
grapes

Since we started growing grapes at Awan Damai, we started looking for recipes with these ingrediends.

INGREDIENTS FOR CANDIED WALNUTS

  • 1/2 cup chopped walnuts
  • 2 teaspoons water
  • 1 tablespoon light brown sugar
  • Pinch of salt

GRAPE SALAD

  • 1/2 cup reduced-fat sour cream
  • 4 ounces reduced-fat cream cheese (Neufchâtel) at room temperature
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 6 cups seedless grapes, preferably red and green (about 2 pounds)

PREPARATION
Line a small baking pan with parchment paper or foil; coat with cooking spray. Preheat oven to 400°F

Toss walnuts in a bowl with water. Sprinkle with brown sugar and salt; toss to coat well. Transfer to the prepared pan. Bake until the sugar is melted and the nuts are barely starting to brown, 6 to 8 minutes. Cool in the pan until the sugar hardens, about 6 minutes.

To prepare salad: Meanwhile, combine sour cream, cream cheese, honey and vanilla in a food processor and puree until smooth and creamy. Transfer to a large bowl. Add grapes and gently stir to combine. Transfer to a serving dish. Crumble the candied walnuts on top just before serving.

Coconut Banana Crepe Recipe

We tried this wonderful recipe at Jiwa Damai with our very own coconut flower and the taste is delicious!

INGREDIENTS:

4 eggs 1/4 cup coconut flour 1/2 banana 1 tbsp honey 1/4 cup coconut milk 1/4 cup water

 pancake

pancake

DIRECTIONS:

Mix all the ingredients into a bowl and stir until combined. Heat a saucepan with butter or coconut oil over medium heat. Pour out 1/2 cup of the batter into the pan. Cook for 2-5 minutes on each side, until golden brown and then flip.

Coconut lemon energy snack recipe

 coconut lemon energy snack

coconut lemon energy snack

This month we are bringing you a delicious and healthy recipe which contains both coconut and lemon, two ingredients which we love.

1 lemon, zest

2 lemons, juice

¼ c. chia seeds

1 ½ c. raw almonds

8 dates, pitted & chopped

½ c. unsweetened shredded coconut (plus for more garnish, if desired)

¼ t. sea salt

3 T. virgin coconut oil

Directions:

Zest 1 lemon and set it aside.  Juice 2 lemons into a small bowl.  Add the chia and mix well.

Combine almonds and dates in the bowl of a large food processor.  Process until finely ground, about 60 seconds.  Add shredded coconut, sea salt, coconut oil, reserved zest, and chia/lemon juice mixture.  Process until the mixture is lumpy and moist, about 60 seconds. Read more below.

We found this receipe here, along many other delicious recipes here.

Moringa Soup

This is the month of the Moringa at Jiwa Damai so here is one of our favorite receipe. The Moringa Soup. 

1 piece of ginger root, sliced 1 or 2 cloves of garlic 4 cups of Moringa leaves 1 large diced Tomato Pure water, enough to cover ingredients Pinchsaltandpepperpendingonpersonal taste

moringa soup
moringa soup

Put all ingredients but the Moringa in a pot and let simmer for 20 minutes.  Add the Moringa after 20 minutes, and let simmer for another couple minutes, until Moringa is bright green.  Soup is now ready to serve.  The soup can be eaten as is or served over brown or white rice, with the soup juice poured over the top of the rice for flavor. 

We offer Moringa at Jiwa Damai along our local products.

Lemon Squares

 lemon squares

lemon squares

Lemon squares are so delicious, but classic lemon square recipes tip the scales with their calories and saturated fat. Our healthy lemon squares recipe shaves almost 200 calories and more than 5 grams of saturated fat per lemon square. For a variation, use lime juice in place of the lemon juice.

Makes: 9 squares, 2 1/2 inches each

Active Time: 25 minutes

Total Time: 2 3/4 hours (including 2 hours chilling time)

NUTRITION PROFILE Low calorie |  Low saturated fat |  Low cholesterol |  Low sodium |  Heart healthy | Healthy weight |

CRUST

• 1 cup white whole-wheat flour or all-purpose flour

• 1/3 cup confectioners’ sugar

• 3 tablespoons cornstarch

• 1/4 teaspoon salt

• 3 tablespoons canola oil

• 2 tablespoons butter, softened

FILLING

• 1/2 cup granulated sugar

• 3 tablespoons cornstarch

• 1/4 teaspoon baking powder

• 1/8 teaspoon salt

• 2 large eggs

• 2/3 cup water

• 1/3 cup lemon juice

• Lemon zest for garnish

• Confectioners’ sugar for garnish

PREPARATION

• Preheat oven to 350°F. Line an 8-inch-square baking pan with foil and generously coat it with cooking spray.

• To prepare crust: Combine flour, confectioners’ sugar, 3 tablespoons cornstarch and 1/4 teaspoon salt in a medium bowl. Add oil and butter; using your fingertips, blend into the flour mixture until evenly combined. The mixture will be a little crumbly. Firmly press the dough into the prepared pan. Bake the crust until just barely beginning to brown around the edges, 15 to 20 minutes.

• To prepare filling: Whisk granulated sugar, cornstarch, baking powder and 1/8 teaspoon salt in a medium bowl until well combined. Whisk in eggs. Stir in water and lemon juice. Pour the filling over the crust.

• Bake until just set, 18 to 20 minutes. (The center should still be a little jiggly—it will firm up as it cools.)

• Let cool to room temperature in the pan on a wire rack, about 1 1/2 hours. Gently lift out of the pan all in one piece using the edges of the foil. Cut into 9 squares. Garnish with lemon zest and dust with confectioners’ sugar, if desired, just before serving.