Eating Well – Page 2 – Suria Helang Lui

01 Mar 2019

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Ginger Power – Bitter Ginger (Lempoyang)

Whenever I encounter a local rhizome herb that I do not have in my collection, I tend to get it
even though I do not know its powers. I figure that I will get around to researching about it. This is the case with Lempoyang (Bitter Ginger). It be belongs to the ginger family, one of the many varieties that we have native to Malaysia. Its botanical name is Zingiber zerumbet. It has a slightly bitter taste hence the English name of Bitter Ginger.It looks similar to other ginger plants although it is a bit taller than regular ginger.

The soil type, care and maintenance for this plant is similar to all other ginger plants. If there is sufficient rainfall such that the soil doesn’t totally dry it, then no additional watering is required. As it grows well in tropical climates, it is grown in other countries with this climate such as Brazil where a a significant amount of research has been done. In Malaysia, it is mainly what is passed down from generation to generation verbally with little scientific documentation with the main study conducted by UPM on cervical cancer (http://psasir.upm.edu.my/id/eprint/9323/).

The outer skin is reddish-brown with the flesh a cream color. The flesh has a less pungent ginger aroma. As with many of my rhizomes, it is not possible for me to consume them all when it is harvested so I will dehydrate them and convert them to powder form,retaining maximum nutrients possible, enabling me to store it for a longer period of time and available for use at any time. What is interesting is when you dehydrate the finger and mill them to a powder, the resulting color is a pale slightly green-yellow.

From a usage perspective, this variety of ginger is of interest due to its many therapeutic properties relating to its effects on the gastrointestinal system as well as for cancer. There is substantial information available from https://www.sciencedirect.com/science/article/pii/S0102695X16000259 as well as other biotechnical sites.

The rhizome of ginger has been extensively used with remarkable therapeutic effects for the treatment of inflammation, diarrhea, stomach cramps, bacterial infections, fever, flatulence, allergies and poisoning (Tewtrakul and Subhadhirasakul, 2007, Okamoto et al., 2011, Prakash et al., 2011b, Sidahmed et al., 2015). Powdered rhizome is used to treat ear infections, toothache and, in the form of tea, to treat stomach disease (Ghosh et al., 2011). The leaves are also used in therapies for joint pain. The juice of cooked rhizome was reported to be effective in combating worms in children (Somchit and Shukriyah, 2003, Ibrahim et al., 2007). The creamy substance present in the mature inflorescence, is rich in surfactants and serves as a natural shampoo (Yu et al., 2008b). Hence its other name of Shampoo ginger.

With all its many therapeutics use, I decided to produce our dehydrated powdered Lempoyang (Bitter ginger), a new addition to our product line and will continue to grow them. It is packed in packs of 30gm of pure bitter ginger with no additives or preservatives added, As with our other products, it is produced from bitter ginger grown organically at our farm. It is available via mail order.

12 Feb 2019

0 Comments By admin Banana, Eating Well

So which is really Pisang Emas?

Pisang Emas is often sought after as THE banana to eat raw here in Malaysia. The size and taste makes it a great choice to add to your breakfast, either on its own or sliced to add to your bowl of cereal or simply pan-roasted. Often, sellers claim that they are selling pisang Emas when it is actually pisang lemak manis to make it more marketable. Often, the buyer doesn’t know but is only aware that Pisang Emas is great so when they are told it is Pisang Emas, they buy it and then continue to think that what they bought is Pisang Emas when it is something else. They then tell others that is Pisang Emas and the misinformation continues. This really bugs me……hahahaha…..

So what is Pisang Emas. First, they are not big with the size being under 6cm in length. We don’t normally go to the market and bring a measuring tape or ruler, so how do we measure? A simple way is to compare it with you pinky finger – you can measure your pinky finger and just remember whether it is 6cm or less.

Next check the outer fruit. The fruit shouldn’t have any edges but be rounded with a smooth yellow skin.When you peel the banana, the skin is thin.

Once peeled, the fruit itself has a cream yellow exterior with a golden yellow centre. As you can see in the picture, when you slice the fruit, it is all yellow with the golden yellow centre a reflection of its name. No other local banana has this golden yellow centre. It has a very sweet taste and the sweetness tastes like honey.

So, next time you want to buy pisang emas, hope you get the real pisang emas and not pisang lemak manis, which is similar from the outside although it is longer, tastes sweet but not honey-like sweetness and doesn’t have the golden yellow centre.

14 Jan 2019

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The bounty of local fruit enzymes

I love fruit enzymes and they provide for lots of nutrition as well as being probiotic and versatility in consumption. It also allows me to pair the enzymes in accordance to my meals to maximise health value. All our enzymes are produced at the farm from our organically grown produce or sourced from pesticide-free producers. Our farm practices organic, natural and permaculture methods hence any produce that we may source externally has to meet to our standards. All the water used is our production cycle is naturally-sourced and chlorine free. The enzymes are produced in batches as and when we have the source ingredient and fermented for a period of at least 4 months.

All our enzymes can be stored at in a cold, dry area before opening and once opened, can be stored in a cool, dry place or refrigerated. When opening the bottle for the first time, it is best to loosen the cap slowly to allow any gas buildup to be released first. As it contains probiotics bacteria and will still undergo secondary fermentation, there may be some gas buildup.

Although each enzyme is produced on its own, it can be be consumed in combination, either in drinks or as addition to your meal dishes.

Calamansi Enzyme

Produced from our farm-grown calamansi fruits, the whole fruit is used in making the enzyme. Packed with vitamin A, C and a whole host of other minerals such as calcium and magnesium,, this enzyme can be consumed in a variety of ways. It can be added to other drinks and juices or simply added to plain water. If you enjoy salads, you can add this to your salad dressings or make your own salad dressing using this enzyme, your choice of salad oil and season to you taste with salt and pepper.

If you have an acid reflux issue, this enzyme can aid in reducing it with its alkaline nature. Sometimes, when I had a big meal, I will consume 1-2 tablespoons, either on its own or diluted in water to help reduce bloating and relax.

Mangosteen Enzyme
This enzyme is produced based on the season hence we only managed to produce a limited quantity. For this first season, the fruits were sourced from pesticide-free producers. However, we hope for next season, we can depend on our farm-grown mangosteens Each fruit is washed individually washed to remove contaminants before it is processed. Both the pericarp and the fruit flesh is used in the making of the enzyme.

Suggested consumption is 1-2 tablespoons a day in a manner of your choosing. I have also done frozen ice cubes of the enzyme which I use to add to other juice instead of water ice cubes.

Papaya Enzyme

Produced from our farm-grown mature, unripened papayas to ensure high content of the papain enzyme, it is also rich in vitamins and nutrients. Papain has the special ability of breaking down proteins such as meats, fish and eggs. It is the main ingredient in meat tenderisers due to this special ability.

It can be consumed either direct, in drinks or used in cooking such as made into a sad dressing or as a natural meat tenderiser. Personally, I use it to tenderise beef and squids. It works very well in squids preventing it from becoming rubbery and resulting in a moist, soft squid.

Papaya and Bentong Ginger Enzyme

Produced from our farm-grown mature, unripened papayas and Bentong Ginger rhizomes to ensure high content of the papain and gingerol enzyme, it is also rich in vitamins and nutrients. It has all the benefits of papain with the addition of gingerol.

It can be consumed in a similar manner to pure papaya enzyme.

Pineapple Enzyme

Produced from our selected organic pineapples, a yellow concentrate is produced rich with vitamins, minerals and antioxidant, It also has a high content of the enzyme bromeliad. Bromelain breaks down protein hence it can aid people who have trouble digesting proteins.

It can be consumed either direct, in drinks or used in cooking such as made into a sad dressing or as a natural meat tenderiser.

Roselle Enzyme

Produced from our farm-grown roselle calyces, a dark red concentrate is produced rich with vitamins, minerals and antioxidant, It also has a high content of the enzyme amylase.

Suggested consumption is 1-2 tablespoons a day, either straight, diluted with water or added to other drinks such as blended juices. It can also be added to your salad dressings.

Tomato Enzyme

Produced from our farm-grown vine-ripened tomatoes to ensure high content of the lycopene enzyme hence the orange-red color of the concentrate,

Suggested consumption is 1-2 tablespoons a day in a manner of your choosing.

17 Sep 2018

1 Comments By admin Articles, Eating Well, Healthy Options

Oh dear, I am so “gassy”

I always like to understand the cause and effect of food as this helps me design my daily diet based on whole foods. When we eat, along with our food we also take in gases like oxygen and carbon dioxide along with whatever other gases within “reach”. When our body digests our food, among the by-products are gases. Tiny amounts of hydrogen, carbon dioxide, and methane combine with hydrogen sulphide and ammonia in the large intestine to give gas its smell resulting in flatulence or commonly know as fart. Certain foods like beans and cabbages releases more gas when it is digested. If you have a lot of gas after eating dairy products such as ice cream, yogurt and milk, it is an indication that the body has trouble digesting lactose or more commonly known as lactose-intolerant. For some, it also causes diarrhoea as well as stomach cramps.

Certain foods worsens flatulence:

vegetables such as artichokes, broccoli, leeks, cauliflower, cabbage, garlic, onions, beans, Brussels sprouts, and turnips.
cereals, such as wheat or oats.
pulses, including beans and lentils.
dairy produce.
yeast in baked products, such as bread.
cashews.

In Malaysia, sometimes these types of food are deemed as “sejuk” or cold – not because of the temperature but because it causes gas. Within our local diets, the some of the widely consumed vegetables are long beans, cabbage, bean sprouts (tauge) and onions.

We “pass wind” many times a day and most of the time, we don’t even notice it as it also doesn’t have any smell an indication healthy digestion gas. When within the digestion process it produces gases that contain sulphur and ammonia, this is where it starts to smell. If food is not properly digested, it starts decomposing releasing sulphur hence the smelly flatulence. If you have excessive flatulence, it is also an indication of abnormal digestion. If the gas is not released through the mouth like burping or through “farting”, it can build-up in the body causing heartburn, body aches and pains, headaches etc. depending on the individual.

Understanding the behind-the-scenes, I realise that enzymes play an important role in digestion. Lack of certain enzymes, that are normally produced by our body, can result in the inability of our body to digest certain foods we consume resulting in conditions like lactose-intolerance, gluten-intolerance and others. As we age, certain organs in our body that produce these enzymes may not be functioning optimally either due to health condition or deterioration. Improper digestion can cause decomposition of food producing an unhealthy environment in our digestive system that promotes pathogens and supports cancer cells. It can also create build-up of acids causing our stomach lining to get inflamed and promoting ulcers as well as weakening it causing toxins to permeate through it into our blood system. To me, maintaining a healthy digestive system as well as promotion good digestion helps prevent many other illnesses.

Hence I began a journey of discovery of enzymes from whole foods – naturally and not chemically processed as the idea was to provide the ability to consume it as normal food and allowing our bodies to function normally. Almost all the enzymes I am studying and researching are plant-based versus animal-based, something that I find very interesting.
Our local fruits that are rich in enzymes that assist the digestion process include papaya (betik), pineapple (nenas), calamansi (limau kasturi), lime (limau nipis) and Roselle (asam belanda) although technically it is known as calyx and not fruit. All these are planted at the farm – following totally organic practices – and something that I incorporate into my normal diet. These plants are what I hope others will plant in their homes, if not all, some, as they are local hence well-suited to our weather and relatively easy to grow.
I further challenged myself to experiment different ways of consuming it as well as combinations to further make it easier to consume as natural food. The outcome: the dehydrated form, the fermented enzyme form and the vinegar form resulting in many ways of including it into my normal daily diet preventing boredom.

Note: This is more as information and not to be taken as medical advise. For medical advise, please consult your doctor or health practitioner.

11 Sep 2018

5 Comments By admin Articles, Eating Well, Healthy Options, SHL Products

Pure Durian Nuggets: To sell or not to sell

During these last durian season, I bought extra durians as I wanted to make durian suggest. I haddone this before and I loved it. So this season, I bought durians that were not exposed to herbicides and chemical fertilisers of the original variety – non-GMO and also without hormones application. The price ranged from rm 8-10 per kg at the orchard and each fruit was more than one kg.

The nuggets are made from pure fruit with no additives or preservatives. I do not use fruits that are no longer nice to consume fresh but select the best ones. The seeds are removed and only the flesh is used.
No flour of any type or other fillers were added. No sugar was added and since it is already naturally sweet, the dehydration process will concentrate the sugars. Adding sugar would not only make it extremely sweet but also detract from the health quality.

As a general rule, upon dehydration, each fruit will produce about 6-8 durian nuggets. Basically, if you eat 8 nuggets, you have eaten a whole fruit. Since it is really good and being a durian lover, I can easily eat them in one sitting – something which can be more challenging if I was eating the fresh fruit. What I find interesting is the dehydration process breaks down the fibrous strand resulting in a smooth non-chewy cake-like texture. You can either consume the nuggets on its own or use it to create or flavour other dishes like sweet coconut gravy that you use as a dip such as with bread, sweet desserts such as pancakes and puddings, and to make ice cream.

Some have asked if I am selling them. Therein lies the dilemma. The cost of producing the 8 nuggets is around rm 12 – including the fruit cost (average price rm 9), people cost, dehydration cost and simple packaging. That doesn’t include selling costs. So in total to have a few cents of profit, the selling price is RM 15. The question is: are people willing to buy it for RM 15. If I wanted to use fancy packaging, it will be at least rm 18.

I began a comparison of high-end snacks without additive, fillers and preservatives. It was hard to find any for comparison. To compare to other durian products, there was no pure durian products was not possible as I couldn’t find any. There were durian candies which were loaded with other ingredients, durian dodol which had more flour and sugar and other ingredients than durian, durian ice cream where durian was used as a flavouring and tempoyak which used durian that was no longer good to consume fresh.

Conclusion: the durian nuggets will be sold in packs of 9 nuggets at a price of rm 15. If you are interested to purchase, you can whatsApp me at 0172821219. Up to 9 packs per order can be sent via poslaju for additional rm 7.50 postage cost. It will also be made available at the various events we do while stocks last.

16 Jun 2018

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Hydrating and loaded watermelon

Being a proponent of local foods, I decided to do some research on the health benefits. Watermelon is easily available in Malaysia and at an affordable price. Hence it can be added into our daily diet effortlessly without doing damage to our food budget.

Why do I love it? Many reasons. The nutrient value is good with rich in vitamin C, Vitamin A, the various vitamin Bs , calcium, potassium as well as containing the enzyme lycopene (like those found in tomatoes at a fraction of the cost) and the amino acids arginine and citruline. Some studies has indicated that citruline is more bio-available when consumed as a juice so I tend to blend it. It also has a respectable dietary fiber content. Being alkaline in nature, it also helps to neutralise the acts our body produces especially after food digestion of proteins, fats and sugars. So, it is my go-to drink during the festive season as a pre-emptive measure from all the variety of foods that is consumed during this period.

In caring and maintaining our health, the nutrients in watermelon contribute towards:

care of our gastro-intestinal system
helps in lowering blood pressure
helps in caring for our heart.

Being high in water content (about 90%), it is a great juice to drink on our hot days whilst providing nutrition to our body. It is also a great post workout juice to consume as whilst it replenishes the fluids lost during the workout, the citruline also helps remove the lactic acid produced by our body and helps speed up our muscle recovery. So instead of reaching out for those manufactured post-workout drink, just blend some watermelon and replenish with all the natural goodness.

So, why not blend some watermelon for a great breakfast drink, hydrating drink on hot days and a post-workout drink and reap the benefits naturally. As with everything, I consume it in moderation as part of a daily diet with a boost depending on what activity I did 🙂

24 Mar 2018

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More than a vinegar

Many have asked me how do I make Roselle Enzyme vinegar and requested for my recipe. However, my Roselle Enzyme Vinegar recipe is a trade secret. What I will share with you is basically how to make a vinegar of your choice.

First you need a starter. If this is the first time you are making it, the easiest starter is using unpasteurised organic apple cider vinegar. There are many brands available so choose one you like. What we are looking for is the bacteria that will cause a reaction with your fermented liquid to form acetic acid which is the key component in vinegar.
A fermented liquid – could be from rice or fruits for example.
I will always use a glass container to ferment my vinegar as I can be assured that my container will not cause any undesired chemical reaction with my vinegar throughout the fermentation process.
The basic ratio of starter to fermented liquid is 1:1. So, if you have 500 ml of starter, use 500 ml of fermented liquid or juice. Place in the container and cover it with muslin clothe so that air can still enter the container but not the bugs that will be attracted to it during the fermentation process.
Place in a cool area without exposure to sunlight and allow it to sit for at least 3 weeks. You can tell the vinegar is ready when you take off the muslin covering and you get a strong aroma of the vinegar.
To store vinegar when ready, just strain the liquid through a strainer such as using an unbleached coffee filter. Bottle the strained liquid and your vinegar is now ready for consumption. It can be stored at room temperature and lasts for month.

If you plan to make another batch of vinegar, just bottle half of the vinegar produced and retain the other half to be the starter for making another round of vinegar. Under the right conditions, a mother of vinegar may be formed which is essentially cellulose with acetic acid bacteria, the key item that enables your liquid to turn into vinegar.

You can allow your vinegar to be fermented longer than 3 weeks in the fermenting container. I find that the longer I leave it, the resulting vinegar is “smoother”.

Locally, we have many options for creating our fermented liquid to be turned into vinegar so you can experiment and see which vinegar you love most. An area of consideration is what special nutrients or items that the source of the fermented liquid can bring to the final vinegar produced like enzymes and antioxidants. I suggest that if you are going to take the time and effort to make your vinegar, do select the best ingredients free from chemical toxins as well as hormones. Happy trying 🙂

10 Dec 2017

0 Comments By admin Articles, Eating Well, Healthy Options, Herbal Therapy

Go Local >> Part 1: Cancer Commonality Factor – Constipation

A few weeks I listened to Dr. Lou Coutinho speak on treating cancer patients and the research that they have done with these patients in finding the commonality factors. They found 4 factors and I find them interesting as as he puts it, you do not need to spend a lot of money to prevent cancer but make changes in your daily diet and lifestyle. This I truly belief. As he puts it, there are all types of cancer patients irrespective of ethnic backgrounds, body size, occupation or financial status and they collected data on patients from many different countries.
One of the factors is constipation. This makes sense to me as with constipation, your body retains the wastes and toxins longer in your body as well as prevents regular disposal of your body wastes as well as toxins.

If you are constipated regularly, heading for the medicine cabinet is not the answer as it addresses a symptom but does not solve the underlying issue. It is crucial that the body can get rid of the wastes and toxins efficiently and that it does nor cause issues with your gastro-intestinal system or lead to the toxins and wastes re-entering the blood system as it would mean that these toxins and wastes would then cause problems to other organs of your body. This would create a conducive environment for the cancer cells in your body to mutate and become active.

Thus caring for the gastrointestinal (GI) system is of the upmost importance and this includes the stomach, pancreas, intestines and colon. Water is one of the essential elements in maintaining a healthy GI system. Hence be sure to drink sufficient clean water daily and the amount varies depending on the activity from at least 1 liter. Coffee, tea, carbonated drinks are not considered to fall into the water category.

Our GI system contains friendly-bacteria that helps in the process of digestion. Certain things that we do can cause these friendly bacteria to die or reduce in quantity. Amongst the most often cause is prescribed antibiotics. Many take costly probiotics and probiotics but there are so many kinds and each person varies in the type and quantity of bacteria present. After all, each person has a different kind of diet, etc. After thinking about it, I decided to write this article on what we have locally that is low in cost and effective.

We are blessed because we have natural herbals locally grown which contribute towards a healthy GI system. The top on my list is turmeric and ginger. They are easily available and easy to grow in our gardens, whether in pots or in the ground. As long as they get sunshine, water and some fertiliser, they will grow just fine. As many already know, black pepper is essential in increasing the bioavailability of curcumin (the main phytonutrient we want in turmeric) and we have these grown locally. I favour Sarawak black pepper or any organically grown black pepper. We can easily incorporate this into our daily diet.

Many of our normal daily dishes can easily have these ingredients added to it. When we make soups, just add some turmeric, black pepper and ginger. When we do stir-fry dishes, again these three

ingredients can be added. Most of us have rice as the main staple and we can elevate this staple by adding these three ingredients. We can also add these ingredients to our teas or milk drinks. Be sure not to use refined sugar as this will help create an acidic environment favourable for cancer cells mutation and growth.

What else can we eat to further improve our GI system. Try adding tapioca, another easily available, locally-frown ingredient, to your diet as with its high fiber content, it will help the disposal of toxins in our GI system. It also has a low glycemic index hence replacing your rice with this as the staple carbohydrate will further add benefits to your diet. It also helps in the growth of the beneficial bacteria in our GI system.

It is hard to overdose on this when you eat it naturally and I haven’t been able to find any adverse reactions or contraindications when taken as normal food. Simple changes that can make a difference.

02 Nov 2017

0 Comments By admin Articles, Eating Well, Edible Landscape, Healthy Options

Go Local: Power trio

We have been mind-trained to look west that in the process we have lost our traditionally wonderful vegetables. To me, peperomia pellucida (sireh cina), cosmos caudatus (ulam raja) and wild purslane (beremi) are superfoods that can be eaten raw as a salad. They grow easily in our weather and requires minimal care. To maximise the benefits, it is best grown organically without the use of chemical fertilisers or pesticides and not exposed to any chemical herbicides.

This combination provides the following nutrients:

Vitamin A
Vitamin B1, B3, B6
Vitamin C
Calcium
Copper
Iron
Magnesium
Manganese
Potassium
Omega-3 fatty acids
Sodium
Zinc

These combination has the following properties:

anti-oxidant
anti-hypertensive
anti-diabetic
anti-inflammatory
bone-protective effect
anti-microbial
anti-fungal
anti-cancer
lowers cholesterol
anti-arthritic
anti-rheumatic
anti-diarrheal
analgesic

The beauty of this trio is it is natural food so it can easily be incorporated into your daily diet. You don’t have to worry whether you take it before a meal or after a meal or on empty stomach because it is food and not chemicals. I am not a proponent of juicing but if you want to drink it, blend it so that you get all the nutrients and benefits. Happy eating 🙂

02 Sep 2017

0 Comments By admin Articles, Eating Well, Healthy Options, Herbal Therapy

Natural Preventive and curative: My Basics

The main purpose of the farm is to produce chemical-free and hormone-free edibles and through the years, I have selected some staples for a reason. I still continue to plant and nurture many different plants as I am ever the optimist in believing that I will have time to study them further for their benefits so until them, I will care for them. The staples that I have narrowed down to is based on what I feel is the basics for my health from a preventive and curative view. So what are my basics: ginger, turmeric, coconut, and roselle. Why you may ask? Simple, I need to keep my immune system and my central nervous system (including the brain) healthy. I am not a doctor so I do not do diagnosis or pharmacological advise. I practice natural food therapy in my daily life so I share what I experience and know.

The largest organ in my body for the immune system is the gut which includes the stomach, intestine and bowel. It performs the key function of removing toxins and wastes from our body as well as allowing absortion of nutrients by our body. If our gut cannot function properly, the food is not digested properly, our body doesn’t get the proper nutrients, and our body doesn’t eliminate the toxins and wastes properly. If the gut is not healthy, it can also cause toxins and harmful bacteria to enter our blood system which can result in other organs being damaged and allergies. For me, the easiest way to care for them is to incorporate ginger, turmeric, tapioca and roselle into my normal food intake, either as solids or liquids.

To care for my central nervous system, especially my brain, I look to coconuts which I either consume as a drink or using extra virgin coconut oil (EVCO). Studies have proven that the ketones in coconut oil can help rebuild or repair our brain cells. An illness that many of us are aware of that affects the brain is Alzheimer’s. It has been shown that consumption of EVCO can improve and even cure this condition and best of all, no negative side effects – this is something that almost all the drugs cannot claim. I choose EVCO because it is the purest form of coconut oil and when produced from organic coconuts does not contain contaminants. It is produced using cold-pressed method from fresh coconuts. It doesn’t undergo any chemical process or drying that can contaminate the coconut.

Of course, ginger, turmeric, coconut, tapioca and roselle also have other benefits so by incorporating them in my diet, I get to enjoy them too. These 5 provides antibacterial, antiviral, improve the immune system, helps to lower cholesterol, improves blood circulation, helps to improve high blood pressure condition, improve digestion, anti-inflammatory, anti-cancer – to name a few. One of my key focus is to share what can be planted by everyone or if not, what can be obtained locally with the cost also being a factor. Ginger, turmeric and roselle can be planted in containers for those who do not have much planting space. If you have a small space, you can plant tapioca and dwarf coconuts but if you can’t, they are easily purchased. None of these need to be imported as they can be obtained locally so this can make it affordable to many. Try incorporating them into your normal daily diet and I hope you can reap the benefits of a better health.

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Category: Eating Well