50 Asian Recipes Health Wellness

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________
Healthy Anti-Aging Dishes

50 Asian Recipes for Health and Wellness
The food and cuisine of a people group undoubtedly reflects that of its mother culture. All things being equal, the collective gastronomic delights a nation can offer depends on the peoples values, traditions, philosophies, and way of life. Western food is obviously a prime example. American foodstuffs in particular, tend to gravitate more on fast food, meals that are convenient to prepare, and processed commercial products that preserve natural ingredients way beyond their normal expiration. This is because Americans tend to be quite sensitive to time; to them, time is one resource that cannot be recouped. Track change fast, or else you lose track of opportunity.
Image source: (No. 1 China)
The inevitable consequences of relying on artificial means to produce and preserve food are the increase of disease rates, ballooning obesity, genetic disorders, disabling physical conditions, and ultimately, the shortening of life spans. Take, for example, the calorie potency of a one-pound cheeseburger. Consuming that would be like eating more than 2 baked potatoes, 1 cup broccoli, 1 cup kale, 1 apple, and 2 ears of corn. Ancient folk couldnt probably eat all of that in one sitting. But we can, and we do it everyday! At the other side of the coin are Asian dishes. For centuries the Asians preferred fish over beef, chicken over pork, and lean wild game over fattened livestock. As Westerners delighted in their food preservation technologies, Asians lay contented with their cabbages, curry powders, mushrooms, and tofu. As Westerners ate preserved food on the go, Asians were satisfied with home-grown produce and home-cooking. As a result, all kinds of cuisine coming from the Asian and sub-Asian continents are being considered the healthiest in the world. Thats quite a general and sweeping statement to an international mindset. Yet, look at its long-term effects.
http://www.TheAntiAgingCode.com
Asians generally do have a leaner and thinner frame compared to their Western counterparts. They have fairer skin. The rates of obesity are notably lower. Cancer isnt as prevalent in the East as in the West.
Image source: (Asiance)
And the life spans of Asians well, we probably dont need to mention that, do we?
It all boils down to what you eat. The following pages contain predominantly Asian recipes that contribute strong antioxidant activity to your body. When your body is protected from oxidation stress caused by free radical activity, there will be less and less chances of cancer forming in your body. The tenacity, vigor, and life span of your cells will be stretched to their optimum levels, enabling you to live longer and enjoy life to its fullest. It is our hope that you include these anti-aging dishes to your diet for a longer, fuller life.
Hot and Sour Soup with Tofu

This soup is packed with fiber, vitamins and minerals that make it a truly healthy food. It is also rich in antioxidants, which are great anti-aging and anti-inflammatory agents. Ingredients: 6 cups chicken/vegetable stock 2 cloves garlic, crushed and minced 1 tbsp ginger, peeled and minced 1/2 tsp black pepper, freshly ground 2 tbsps tamari 4 Shitake mushrooms, stems removed and slicedthinly 1 cup bok choy, sliced thinly 1 medium carrot, cut like matchsticks 1/3 cup snow peas, cut diagonally 1/2 lb. firm tofu, cut thinly 2 tbsps rice vinegar 1 tbsp mirin 1 tbsp cornstarch, melted into 1/4 cup water 1 egg, beaten 1/4 cup fresh cilantro, chopped 1/2 cup green onion, chopped red chili oil (optional) Directions: 1. In a pot, allow the stock to come to a gentle boil. 2. Add the spices. Simmer for a minute. 3. Add the vegetables. 4. Let it simmer until the vegetables become tender. Occasionally stir. 5. Add in the vinegar, mirin, and melted cornstarch when the vegetables are tender. Cook until the soup thickens slightly. 6. Remove the soup from heat. Drizzle in the beaten egg. Stir once gently and in one direction only. 7. Serve while hot. Use the green onion and cilantro to garnish. Tip: Red chili oil adds to the intensity of the soup.
Chicken and Sweet Corn soup

Corn is a good source of nutrients including anti-aging Vitamin C. Corn also contains thiamin or Vitamin B1, which helps maintain your memory. A dash of pepper not only gives you that flavorsome spice, but provides you with antioxidant benefits as well. Ingredients: chicken breast or leg (1) light soy sauce (1 tsp) dash of sesame oil dash of pepper chicken stock (300 ml) cream style corn (1 tin, about 400g) light soy sauce (1 tbsp) egg (1), beaten corn flour (2 tsp) mixed with 2 tbsp of water Directions: 1. Take out the fat and skin of the chicken. Slice chicken into thin strips. 2. Marinate chicken using the seasoning ingredients. 3. Heat up the creamed corn and chicken stock in a large pot. Put in 1 tbsp light soy sauce. 4. Once hot, put in the beaten egg and stir gently in order to cook the egg in strands. 5. Put in corn flour mixture to thicken. 6. You can divide the soup into separate bowls. 7. After heating up a non-stick frying pan, stir-fry the strips of chicken until cooked. 8. Distribute chicken strips on top of each bowl of soup.
Source: http://www.healthychineserecipes.com/Chicken_Sweetcorn_Soup.htm
Watercress Soup with Seafood

The fish in this recipe provides omega-3 fatty acids, which are good for your cardiovascular health. Watercress is packed with nutrients such as calcium, iron, copper, manganese, Vitamin C, Vitamin E and B-group vitamins. Ingredients: Fish fillets (8 ounces) Salt (1/2 tsp) Freshly ground black pepper, to taste Cornstarch (1 tsp) Large bunch of fresh watercress (1/2- 1) Green onion (1) Fresh ginger (1 piece) Chicken broth (3 cups) Water (1 cup) Granulated sugar (1 tsp) Salt and pepper, to taste Instructions: 1. Slice the fish fillets into thin slices or 3/4-inch cubes. Mix the cornstarch, pepper and salt in a bowl. Add the fish. Set this aside as you prepare the other ingredients. 2. Wash the watercress and then pat dry. Chop off the roots of the watercress, leaving about 1 inch. Then cut the watercress into 1-inch pieces. 3. Chop the ginger into fine pieces to make 1 teaspoon. Cut the green onion into fine pieces. 4. Bring the water and chicken broth to a boil in a large wok or saucepan. Add in the ginger and sugar. Stir well and let it simmer for one minute. Add the fish. 5. Bring back to a boil, and then add in the green onion and watercress. Boil for approximately 2 - 3 minutes until the leaves of the watercress are bright green and wilted and the fish is cooked. Adjust seasoning to suit your taste. Add salt and pepper if you wish.
Source: http://chinesefood.about.com/od/chinesesouprecipes/r/watercress_soup.htm
Red Beef Curry

(Beef Massaman Curry) The curry paste in this dish, which is usually made up of turmeric, coriander, cloves, cumin, and pepper, is a rich source of antioxidants, all 48,000 ORAC units available to fight cancer-inducing free radicals. Peanuts, potatoes and other spices join in the fight. Lean beef wouldnt hurt too. Ingredients: 3 tbs of massaman curry paste 800 grams stewing beef or cubed beef 1 cup of water 3 star anise 2 cans of coconut milk 2 sticks of cinnamon 8 small peeled shallot onions 10 green cardamom seeds 2 1/2 tbs fish sauce 1- 2 tamarind pods (can be substituted with 1/2 tbs of tamarind paste) 2 tbs of peanut oil 4 tbs of unsalted, roasted peanuts 5 new potatoes, halved and peeled 2 tbs of palm sugar (can be substituted with brown sugar) A handful of fresh Thai basil leaves Directions: 1. Stir in 1 tablespoon of peanut oil and massaman curry paste into the beef, coating the beef thoroughly. 2. Heat the remainder of the oil over medium heat in a large pot, and then stir-fry the star anise, cinnamon and cardamom for 40 seconds. Add whole shallots and fry until golden brown. 3. Add the curry-coated beef and brown for 1-2 minutes. Stir the beef well to coat it in the spices. 4. Add 2 tbsp of fish sauce, 1/2 to 1 cup of water , and 1 can of coconut milk, until the beef is covered by the liquid. Stir and then boil. After boiling, turn down the heat very low and then cover. Simmer the mixture for 1 1/2 hours. After this, add peanuts, potatoes, the remaining can of coconut milk, and half of the basil leaves. Stir well. Taste and add a little more fish sauce if necessary. 5. Turn heat up to medium-low and cover. Cook for another 30 minutes or until potatoes are tender.
6. Meanwhile, prepare the tamarind juice. Peel the fruit out of the pod if you are using fresh tamarind. In order to make the juice, rub off the pulp from the seeds with your fingers into 2 tablespoons of warm water. Discard the seeds from the newly-created juice. 7. Once the potatoes are cooked, remove the curry from the heat. Stir the tamarind juice, sugar, and the remaining basil into the mixture. Stir well and serve the beef massaman curry with jasmine rice.
Source: http://rasamalaysia.com/beef-massaman-curry-recipe/
Thai Basil Chicken

(Gai Pad Krapow) Flavonoids abound in basil, an herb mostly used by Italian cuisine as pesto and flavoring for pasta. Basils flavonoids, particularly vicenin and orientin, help fight off free radical and radiation damage to cellular tissues. Ingredients: 10 oz boneless and skinless chicken thighs or chicken breast (ground) 1 big bunch of Thai basil leaves (stems removed) 6 birds eye chilies (chopped and pounded with a mortar and pestle) OR 1-2 fresh jalapeno cut into slivers 2 finely-chopped shallots 4 finely-chopped garlic cloves 1 teaspoon palm sugar 1 1/4 tablespoons fish sauce 1/2 teaspoon sweet soy sauce 2 dashes ground white pepper 2 tablespoons oil Directions: 1. In a heated wok, add oil, followed by shallots and chopped garlic. 2. Stir fry the garlic and shallots until aromatic. Add the chicken meat. Using the spatula, quickly break the ground chicken into small lumps whilst stir-frying. 3. Add in the chilies and the seasonings -- fish sauce, palm sugar, and sweet soy sauce -- after the chicken meat changes color. Continue to stir-fry. 4. Stir in the basil leaves. Continue stirring with the chicken until you can smell the pungent aroma of the wilted leaves. 5. Finally, sprinkle two dashes of pepper powder into it, stir, take it out of the wok and serve immediately.
Source: http://rasamalaysia.com/thai-basil-chicken-recipe-gai-pad-krapow/?pid=2806#image-5289
Braised Noodles with Meat and Seafood

Shrimps not only add zest to this dish, they provide you with Vitamin D, Vitamin B12 and selenium. The garlic in this recipe provides you antioxidant protection. Ingredients: Dry Poh Chye Noodles or Ee Mee (220g) Lean Pork Loin (150g) White fish slices (150g) Shrimps (150g) Baby Kai Lan (200g) Garlic (2 tsp), minced Light soy sauce (2 tbsp) Oyster sauce (1 tbsp) Sesame oil (1 tsp) Sugar (1 tsp) Dash of pepper Chicken stock (400 ml) Cornflour (1 tsp) in 1 tbsp of water Directions: 1. Cook noodles in boiling water, following the instructions on the package. Drain them afterwards. 2. Cut the pork loin into thin slices. Slice against the grain. 3. Take out the shell from the shrimps. Leave the tail. Take out the black vein. 4. Clean the baby kai lan, discarding the hard base. Cut the leaves into small pieces. 5. In a non-stick wok, heat a little cooking oil. Stir-fry garlic until golden brown and fragrant. 6. Add the slices of pork. Stir-fry until they are almost cooked. Next, put in the prawns and fish. Add the seasoning ingredients and mix well. 7. Put in the chicken stock and Kai Lan. Mix thoroughly. 8. Use cornflour paste to thicken gravy. Pour the mixed meat and gravy on top of the noodles.
Source: http://www.healthychineserecipes.com/Mixed_Meat_Braised_Noodles.htm
Chinese Steamed Fish

This dish contains loads of anti-aging ingredients; from rice wine with the same antioxidant benefits of rice, to cilantro leaves that contribute phytonutrients, flavonoids, and necessitate lower bad cholesterol levels. Ingredients: 1 live fish (about 1.5 lb or less) 1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads) Some cilantro leaves 2 inches ginger (peeled and cut into thin strips) 2 tablespoons cooking oil 1 tablespoon rice wine Steamed Fish Soy Sauce Mixture: 2 tablespoons water 2 tablespoons rice wine 4 tablespoons light soy sauce 1/4 teaspoon sesame oil 2 tablespoons rock sugar (grind into powder form) or to taste 3 dashes white pepper powder Directions: 1. Clean the fish properly by removing scales, gills, guts, etc. and then pat dry. Blend the soy sauce mixture in a small bowl and set aside. 2. Laying the fish on a plate, sprinkle 1 tablespoon of rice wine on the fish, and top it with half of the ginger strips. 3. Heat up a wok with enough water for steaming and let the water boil. When it boils, place the fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes. 4. As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish. 5. Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until its hot. Pour the hot oil over the steamed fish.
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6. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. 7. Top with scallions and cilantro leaves and serve the steamed fish immediately with white rice.
Source: http://rasamalaysia.com/steamed-fish-recipe/
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Fish Fillet with Black Bean Sauce

Black beans are a good source of dietary fiber which helps lower cholesterol levels. The antioxidant amounts that these beans carry are more than that of any other type of bean, gram for gram. Ingredients: 1/2 lb sole fish fillet (cut into pieces and marinate with 1/2 tablespoon corn starch) 2 tablespoon Lee Kam Kee black bean sauce 6 dried chilies (deseeded) 2 stalk scallions (cut into 1.5 inch length) 1 small green bell pepper (cut into small pieces) 5 slices fresh ginger 1 small onion (quartered) 1/4 tablespoon corn starch (mixed with 3 tablespoons of water) 1/8 teaspoon fish sauce 1/8 teaspoon sesame oil 1/2 teaspoon sugar Directions: 1. Pour in the cooking oil in a heated wok. 2. Add sliced ginger, onions, bell peppers, dried red chilies and stir fry them until aromatic. 3. Add in the fish and do a quick stir. 4. Mix in the fish sauce, black bean sauce, sesame oil, and sugar. Stir fry until the fish is cooked. 5. Add in the corn starch mix to thicken the sauce. 6. Toss in the chopped scallion and do a quick stir, dish up and serve hot.
Source: http://rasamalaysia.com/recipe-stir-fried-fish-fillet-with/
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Stir-Fried Chicken over Udon

Shitake mushrooms have antiviral and immune-enhancing properties. This 15-minute meal satisfies not only the palate but also the total wellness of the person. Ingredients: 1/2 lb chicken, thinly sliced 1 lb udon noodles 1/4 tsp rice wine vinegar 2 tbsps light soy sauce 1 tsp sesame oil 1 tsp chili paste 1/2 tbsp sake 6 to 8 shiitake mushroom caps, cut into strands 1/4 sencha leaves 1 stalk scallion, diced 1 tbsp sesame seeds Directions: 1. Boil the udon noodles. Drain. 2. Stir fry chicken and mushrooms on sesame oil. 3. Add remaining ingredients except the last two. Stir fry until ready. 6. Use the scallion and sesame seeds to garnish.
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Dried Seaweed Salad

Seaweed is a famous choice for the health conscious Japanese because of its anti-aging properties. Seaweeds, such as wakame, arame, and hijiki, are rich in fiber and no calories. Salad ingredients: dried seaweeds (wakame, arame, and hijiki) enoki mushrooms scallions, cut into strips cucumber, sliced into halves Marinade: 1 tsp salt 1 tbsp rice vinegar Salad dressing: 1 tbsp soy sauce 1 tbsp dashi stock 1 1/2 tsp sesame oil 4 tbsp rice vinegar Directions: 1. Soak the seaweeds -- the wakame for 10 minutes, and the arame and hijiki for 30 minutes. 2. Soak the scallions in cold water. Drain. 3. Blanch the wakame and enoki for at most 2 minutes. Add in the other seaweeds but remove them after a few seconds. Drain. 4. Marinate the blanched seaweeds and mushrooms in the salt and vinegar mixture. Chill. 5. Mix the ingredients for the dressing. 6. Serve everything in a bowl with the dressing.
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Beef with Ginger and Spring Onions

A common dish in many Asian countries. The ginger and onions will keep you loaded up with antioxidants, as well as protein from lean beef. Ingredients: 250g beef (choose cut suitable for stir-frying) 1 Tbsp oyster sauce 1/2 tsp sugar 1 Tbsp light soy sauce dash of pepper 1/2 tsp sesame oil 1 tsp corn flour mixed with 100ml water 1 tsp minced garlic 2 stalks spring onion 6 slices ginger
Directions: 1. After slicing the beef thinly across the grain, tenderize beef slices with a meat mallet. 2. Add seasoning ingredients -- soy sauce, oyster sauce, sugar, sesame oil, and pepper -- to the beef slices and mix well. 3. Cut the spring onions into 5cm lengths. 4. Heat a little oil in a non-stick wok. 5. Stir-fry the ginger and garlic until fragrant. 6. Add beef slices and stir-fry. 7. Once the beef is almost cooked, add in spring onions & corn flour mixture. Be careful not to overcook the beef. 8. Remove from heat when the sauce thickens.
Source: http://www.healthychineserecipes.com/Beef_Ginger_Spring_Onions.htm
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Chicken Marbella
Prunes are rich in vitamin A, potassium, copper, and fiber. Ingredients: 1 - 2 lbs. chicken legs, thighs or breasts without the skin 1 onion chopped 1 or 2 cloves of garlic crushed 2 cups of prunes (~ 8 oz) 2 cups balsamic vinegar 2 cups water 1 tsp. salt Fresh ground black pepper Herbs (i.e. oregano, thyme, basil, rosemary) Directions: 1. Place all ingredients into a large baking dish so that the chicken is almost completely covered by the liquid. 2. Bake at 400 degrees for 20 minutes. 3. Turn oven down to 325 degrees for another 15 or 20 minutes.
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Stir-fry Broccoli with Chicken

Broccoli is an excellent source of antiaging Vitamin C. It also contains anticancer properties. Enjoy this nutritious and delicious dish with an Asian flavor. Ingredients: Broccoli Chicken (100 grams) Onion (1/2) Carrot (1 small stick) Corn starch (1/2 tsp) Salt (1/2 tsp) White pepper (1/2 tsp) Soy sauce (2 tbsp) Chinese wine (1 tbsp) Vegetable oil (4-6 tbsp) Directions: 1. Slice the chicken and marinate with Chinese wine, soy sauce, cornstarch and white pepper. Set aside for 15 minutes. 2. Slice the broccoli. Add tsp of salt to a pot of boiling water. Add broccoli into the boiling water and cook for around 2 to 3 minutes. Also slice the carrot and onion. 3. Set the stove to high heat and then pour in the vegetable oil. Wait until it begins to boil. 4. Add marinated chicken. Stir-fry for approximately 1 to 2 minutes until it exhibits a white-ish color. 5. Add carrot and onion. Stir-fry for another 1 to 2 minutes. Add the broccoli. Stir-fry for 5 more minutes. Season with tsp of salt.
Source: http://healthyasianrecipes.com/Stir-fry-Broccoli-with-Chicken-Recipe.html
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Stir-fried Tofu with Bok Choy & Red Pepper

This oyster sauce-marinated dish is packed with antioxidants, mostly found in the cubed tofu, which is a product of soybean material. Rich in vitamins, minerals, and non-meat protein, tofu is widely accepted around the world as a meat substitute. Ingredients: 4 teaspoons soy sauce (for marinade) plus 3 tablespoons soy sauce (for sauce) 8 oz (250g) firm tofucubed 2 teaspoons water 1 scallion (spring onion)thinly sliced on the diagonal 1 cup long-grain rice 1 bunch bok choyleaves separated and cut in half on the diagonal 2 tablespoons canola or peanut oil 2 tablespoons oyster sauce 1 red pepper (capsicum)julienned 1 tablespoon Chinese rice wine 2 teaspoons finely grated fresh ginger 2 cloves garlicfinely chopped Directions: 1. Mix together 4 teaspoons of soy sauce and 2 teaspoons of water in a shallow dish, add the cubed tofu and toss to coat, then marinate in the fridge, covered, for at least 1 hour (tossing halfway through). Cook the rice during the final 15 minutes of marinating time. 2. Mix together the remaining 3 tablespoons of soy sauce, oyster sauce and rice wine in a small bowl. 3. Heat a wok or large frying pan over a high heat then add 1 tablespoon of the oil. Drain any excess marinade from the tofu. 4. Stir-fry the tofu for 3 minutes, then remove from the wok and set aside on a plate. 5. Add the remaining oil to the hot wok and stir-fry the red pepper for 1 minute. Toss the bok choy and stir-fry another 3 minutes.
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6. Add the garlic, ginger and cooked tofu and stir-fry for 1 minute. Finally, mix in the sauce mixture and scallion and heat through.
Source: http://www.mediterrasian.com/delicious_recipes_tofu_bok_choy.htm
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Japanese Pan-Seared Salmon with Soba Noodles

Consistently ranked as one of the healthiest foods in the world (owing to its omega-3 rich meat), salmon is a prized and expensive meat that returns more investment to your health. Pair that with spices and vegetables filled with antioxidants to the brim, and you get an age-friendly main dish, courtesy of the Japanese. Ingredients: 2 x 6 oz (180g) salmon fillets 2 tablespoons canola oil 1 bunch bok choy (or other Asian greens)cut into thirds on diagonal 4 tablespoons Japanese soy sauce 2 tablespoons Japanese sweet rice wine 2 teaspoons brown sugar 2 teaspoons finely grated fresh ginger 3 oz (100g) soba noodles 1 spring onionthinly sliced on diagonal 1 carrotpeeled and thinly sliced on diagonal 1 tablespoon water Directions: 1. Mix the soy sauce, mirin, sugar, ginger and water together and marinate the salmon fillets in the mixture, covered in the fridge, for at least 1 hour. 2. Boil a pot of water and cook the soba noodles for 4 minutes, then rinse under cold water and drain. 3. Heat 1 tablespoon of canola oil in a frying pan over a medium heat. Mix in the salmon fillets (reserving the marinade) and cook for around 3-4 minutes each side until tender. 4. Heat a wok or large skillet over a high heat, while the salmon cooks. Then add the remaining tablespoon of canola oil and stir fry the bok choy and carrot for 3 minutes. 5. Reduce the heat to medium-low, add the reserved marinade liquid, and cover with a lid and cook for 3 minutes. 6. Toss in the scallions and soba noodles and stir to mix well and heat through. 7. Serve on a bed of the noodle-vegetable mixture with a salmon fillet on top.
Source: http://www.mediterrasian.com/delicious_recipes_salmon_soba_noodles.htm
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Chicken Donburi
Donburi is Japan's version of fast food. This rice bowl is topped with lean meat and mushrooms rich in anti-aging antioxidants. Ingredients: 1/2 lb. chicken breasts, cut into cubes 1 cup forest mushrooms 1/2 cup bamboo shoots, sliced 4 eggs 2 green onions, diagonally sliced 6 cups rice, cooked Sauce: 1/4 cup soy sauce 1 cup chicken stock 1/4 cup mirin 2 tbsp sugar Directions: 1. Soak the forest mushrooms. Drain and then slice. 2. Heat the ingredients for the sauce in a medium pan. 3. Add in the chicken breasts, sliced mushrooms and bamboo shoots. 4. Let the sauce boil. Simmer for 3 minutes. 5. Bring it to a boil again, and add in the eggs. Stir gently until the eggs are cooked. 6. Add the onions. 7. Place sauce over cooked rice. 8. Top the recipe with garnishing of your choice (i.e. peas, shredded seaweed).
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Lemongrass Chicken with Bean Thread Noodles

Many anti-aging foods contribute to this delectable chicken dish. Red pepper, peanuts, garlic, sesame oil, and onions all come together to provide your body with potent antioxidant activities. Lemongrass, for example, offers great amounts of beta-carotene, an anti-cancer agent. Ingredients: 4 oz (120g) bean thread (cellophane) noodles 2 tablespoons peanut or canola oil 16 snow peas (mange tout)topped and tailed 1 red pepper (capsicum)julienned 2 teaspoons finely chopped fresh lemongrass 1 cup coconut milk 2 cloves garlicfinely chopped teaspoon ground black pepper cup chicken stock 10 oz (300g) skinless chicken breast filletcut into bite-size pieces or thin strips 4 tablespoons fish sauce 1 fresh red chilideseeded and thinly sliced on the diagonal 2 teaspoons sesame oil 2 teaspoons chopped roasted peanuts 2 scallions (spring onions)thinly sliced on the diagonal Directions: 1. Heat the oil in a large frying pan over a medium-high heat. 2. Add the red pepper and cook for 1 minute, stirring regularly. Toss the snow peas and cook for another minute. Mix in the lemon grass and garlic and cook for a further minute, stirring. 3. Add coconut milk, stock, fish sauce, sesame oil and black pepper and bring to the boil. 4. Put the chicken in, cover with a lid, reduce the heat to medium and simmer for 7 minutes. 5. While the chicken is cooking, soak the noodles in a bowl of boiling water for 5 minutes then drain. 6. Add the noodles to the chicken and sauce and toss to mix together. Serve in bowls garnished with scallion, red chili and peanuts on top. Variation: Use shrimp (prawns) or squid in place of chicken.
Source: http://www.mediterrasian.com/delicious_recipes_lemongrass_chick.htm
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Dilled Shrimp with Rice

Shrimp is a very good source of selenium, Vitamin B12, Vitamin D and omega-3 fatty acids. The carrots in this recipe provide beta-carotene, which promotes better vision. This delightful dish provides you numerous nutrients with its variety of vegetables. Ingredients: Margarine or butter (1 tbsp) Leeks (2/3 cup), thinly sliced Carrots (1 cups), shredded Fresh pea pods (1 cup), cut in half Instant chicken bouillon granules (1 tsp) Shrimp (12 ounces), peeled, fully cooked Hot cooked rice (2 cups) Lemon peel (1 tsp), finely shredded Fresh dill weed (1 tbsp) or dried dill weed (1/2 tsp) Directions: 1. Melt margarine over medium-high heat in a large skillet. Cook and stir pea pods, leeks and carrots in hot margarine for approximately 2 to 3 minutes or until you see that the vegetables are crisp-tender. 2. Add the bouillon granules in cup hot water and let them dissolve. Stir the dissolved bouillon granules, lemon peel, rice and shrimp into skillet. 3. Cook for approximately 5 minutes or until heated through. Then stir in the dill weed. You can divide rice mixture among four bowls when serving. Garnish with fresh dill sprigs if you wish.
Source: http://www.bhg.com/recipe/seafood/dilled-shrimp-with-rice/
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Cantonese Rice Salad

This is basically a veritable antioxidant salad. The dish is sprinkled with peas, mushrooms, cashew nuts, peppers, scallions, and of course, rice, contributing to an increased antioxidant intake for your body. Mushrooms are particularly good at fighting breast cancer, prostate cancer, and diabetes. Plus its a cinch to make. Ingredients: 1 cup long grain ricecooked and left to cool 1 tablespoon lemon juice teaspoon superfine (caster) sugar 1 clove garlicminced (crushed) teaspoon ground black pepper 2 teaspoons grated fresh ginger cup roasted cashews red pepper (capsicum)diced 3 tablespoons soy sauce green pepper (capsicum)diced 4 button mushroomshalved and thinly sliced 1 tablespoon sesame oil 1/3 cup green peas 1 scallion (spring onion)thinly sliced on the diagonal Directions: 1. Mix together the soy sauce, sesame oil, lemon juice, sugar, pepper, garlic and ginger in a small bowl. 2. Place the remaining ingredients in a large bowl, drizzle the dressing on top, and toss everything together until well combined. Tip: You can make this rice salad in advance and store, covered, in the refrigeratorthe flavors will improve over time. Variation: Add some cold cooked shrimp or chicken to create a main meal.
Source: http://www.mediterrasian.com/delicious_recipes_cantonese_rice_salad.htm
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Fish Kasuzuke
Fish contains anti-oxidant, anti-inflammatory and anti-aging properties necessary to delay the onset of old age indications. Stay young and healthy with this unbelievably easy fish recipe. Ingredients: 1/4 lb. kasuzuke 1/3 cup water 1 - 2 tbsp sake 1 - 2 tbsp mirin 3 fish slices (black cod/salmon) Directions: 1. Combine the first four ingredients together. 2. Marinate fish in the mixture for at least 12 hours. 3. Remove the marinade from the fish. Scrape clean. 4. Broil until well done.
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Stir-Fried Beans
Beans are rich sources of antioxidants, just like fruits and vegetables. They also contain very few calories. Ingredients: 1 1/2 lbs. green beans 2 tbsps dry sherry 2 - 3 tsp ginger, minced 3 - 4 cloves garlic, minced 1/2 cup chicken stock 1 tbsps sherry 2 tbsps soy sauce sesame oil 1 - 2 tsp cornstarch 4 scallions, sliced Directions: 1. Blanch beans for 3 minutes. Drain and wash with cool water. Pat dry. 2. Heat pan before adding in sherry, garlic and ginger. Stir. 3. Add in beans and stir. 4. Add in stock, soy sauce, and sesame oil. 5. Melt cornstarch on sherry before adding in to beans. Stir. 6. Reduce the stock. Simmer for 3 more minutes until sauce thickens. 7. Add scallions. Serve.
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Fried Bihon and Sweetcorn Egg-flower Soup

Shiitake mushrooms and other spices provide an anti-aging solution when eating this dish. The mushrooms help lower your bad cholesterol levels and provide protein, while rice vermicelli provides an excellent source of fiber. Ingredients: 100g dried rice vermicelli 1 chicken breast, thinly sliced 1 red pepper, sliced into strips 2 cloves of garlic, crushed Sweet dark soy sauce* light soy sauce oyster sauce Sesame oil Chilli oil (optional) 5 shiitake mushrooms, sliced (soak in hot water if using dried) 2 sausages, cooked and then sliced into rounds 100g mange tout/snow peas, sliced diagonally oil for cooking Garnish: Omelette strips 2 shallots, thinly sliced Handful of coriander or spring onions, chopped Directions: 1. First, soak the rice vermicelli in hot water for about 15 minutes or according to instructions on the packet. Then drain and set aside. 2. Make a thin egg omelette using one or two eggs, slice into shreds and set aside. 3. Thinly slice two shallots and fry in oil until they are brown and crisp. Drain them on some paper towels. 4. Using the oil leftover in the wok or large frying pan, cook the chicken for a few minutes, add in the mushrooms and season with 1 tsp of oyster sauce. Then set aside. 5. Add more oil if needed and then add in minced garlic. Stir until they start to colour and then add peppers and mange tout and stir fry for 3-4 minutes. Season with 1 tbsp of light soy sauce.
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6. Turn the heat right down and add in the rice vermicelli, chicken, mushroom and sausages. Add 2 tbsp of oyster sauce, 1 tbsp of light soy sauce and 2 tbsp of dark soy sauce and mix well. 7. Finish with a drizzle of sesame oil and chili oil. Dish onto two plates and garnish with the omelette strips, fried shallots and chopped spring onions or coriander.
Source: http://www.soyandpepper.com/2007/11/stir-fried-rice-vermicelli-fried.html
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Chinese Broccoli in Oyster Sauce

Broccoli, or kailan in Chinese, is a super vegetable that contributes to anti-aging by providing good amounts of vitamin C, folic acid, and fiber. It is also known to contribute the exotic-sounding indole-3carbinol that prevents hormone-related cancers. Stuff up on this wonderful vegetable. Ingredients: 10 stalks of purple sprouting broccoli 2 tbsp oyster sauce A few drops of sesame oil (optional) 2 shallots, peeled and sliced cooking oil Directions: 1. Wash the broccoli and separate the leafy stalks if they are too large or bunchy. Cook in a large pan of water to the boil for about 4 minutes until the thick stems are just tender. Try not to overcook the vegetables if you want them to maintain a slight crunch. 2. While the vegetables are boiling, heat 2 tbsp of oil in a small pan and fry the shallots over medium heat until caramelized and golden brown. Stir frequently to make sure that the onions don't burn. 3. When the vegetables are cooked, drain the hot water and rinse them briefly under cold water. Lay out on a dish and drizzle over the oyster sauce. Finish with the shallot oil, fried shallots and sesame oil on top and serve. Mix the kailan and sauce together and tuck in. Tip: You can use this method on other types of leafy vegetables such as normal broccoli, choy sum and bok choy. Just adjust the cooking time accordingly - dense broccoli florets will need to cook slightly longer than choy sum with their thin stalks.
Source: http://www.soyandpepper.com/2008/03/kailan-chinese-broccoli-in-oyster-sauce.html
29
Red Bean Soup

Kidney beans provide high fiber that lowers cholesterol. They are also a rich source of iron and protein. This hearty soup is rich in vitamins and minerals that aid cognitive function and increase energy. Ingredients: Red kidney beans (1 can) Water (3 cups) Garlic clove (1) Tomatoes (1 14.5-ounce can), chopped Tomatoes (1, 14.5 oz.), stewed Red bell pepper (1) Green bell pepper (1) Yellow onion (1) Black pepper (1 tsp) Salt (1 tsp) Instructions: 1. De-seed 1 green bell pepper and 1 red bell pepper. Slice them into 2-inch strips. 2. Peel 1 yellow onion. Dice. 3. Peel 1 garlic clove. Place in a food processor along with a can of stewed tomatoes. Puree it. 4. Drain a can of chopped tomatoes. 5. Put in all ingredients in a big pot with 3 cups of water. Let it simmer for 20-25 minutes.
Source: http://www.savory-soup-recipes.com/red-bean-soup.html
30
Veggie Scramble or Omelet

Eggs are rich in protein and selenium. They are also a good source of riboflavin, phosphorous and Vitamin B12. Ingredients: 2 eggs (or 1 egg & 1 egg white) 2 Tbsp. liquid (i.e. milk, rice beverage, or water) cup veggies of your choice 1 tsp. olive oil (1 tsp. more for an omelet*) 2 Tbsp. onion, diced (optional) Dash of salt & pepper Directions for Veggie Scramble: 1. 2. 3. 4. 5. Whisk eggs into a bowl, and add liquid. Set aside. Pour 1 tsp. oil on a small frying pan. Add onions when pan is at medium heat. Saut onions until they become translucent and soft. Saut the other veggies for 5 minutes or until cooked depending how you like them. If making scrambled eggs, pour the egg mix into the pan with the veggies and gently stir until the eggs are done. Add salt and pepper at the end.
Directions for Veggie Omelet: 1. Whisk eggs into a bowl, and add liquid. Set aside. 2. Pour 1 tsp. oil on a small frying pan. Add onions when pan is at medium heat. 3. Saut onions until they become translucent and soft. 4. Saut the other veggies for 5 minutes or until cooked depending how you like them. 5. Place veggies in a bowl and pour 1 tsp. of oil. 6. Pour eggs into the pan. After about a minute, add the veggies on the half of the egg. 7. Add salt & pepper. 8. Gently fold the egg side without veggies over onto the side with the veggies. 9. Cook until the egg is done.
31
Korean Spinach Salad

(Shigumch'i Namul) This is easy-to-prepare dish is simply a heaven-sent when it comes to anti-aging. Spinach is known to provide choline and inositol to the body, which prevents thickening of artery walls and preventing strokes and heart attacks. Additionally, spinach carries much more vitamin C and other carotenoids than traditional citrus fruits like oranges and lemons. Ingredients: 1 bunch of spinach, stems removed (pinch the stems to separate them from the leaves) Dressing: 2 cloves of garlic, minced 1 green onion, finely chopped 2 tbs of soy sauce Sesame oil Hot pepper flakes (optional) Garnish: sesame seeds Directions: 1. Make the dressing by mixing the ingredients together in a large bowl. 2. Remove the stems from the spinach. 3. Heat a stainless steel wok or pot and put the spinach leaves in the pot. Cook the spinach with the water clinging to the leaves. Toss the leaves in the wok so that the uncooked leaves will be in contact with the hot wok. Toss until the spinach is almost cooked. The spinach will have shrunk considerably. 4. Remove the spinach to a colander and press on the leaves to get rid of the liquid. 5. Place the spinach in the dressing and mix the leaves gently in the dressing. 6. Transfer the spinach to a plate and garnish with the sesame seeds. Serve and enjoy.
Source: http://kitschow.blogspot.com/2009/04/274-spinach-side-dish-shigumchi-namul.html
32
Spinach Soup
Even Popeye would go scrambling for a taste of this. Spinach is one of the anti-aging superfoods. It is rich in Vitamin K, which is good for bone health. Spinach is also beneficial for the eyes. This flavorful spinach soup recipe will provide you with a lot of age-defying nutrients. Ingredients: Olive oil (2 tsp) Garlic (2 cloves) Freshly ground black pepper Celery (1 stalk), finely chopped Medium onion (1/2), finely chopped Fat-free milk (2 cups) Chicken or vegetable broth (2 cups) Baby spinach (1 six-ounce bag) Directions: 1. Heat olive oil in Dutch oven or a large saucepan. Saut onion, celery, potato, and garlic for 5 minutes. 2. Pour chicken broth and fat-free milk. Bring it to a boil. Cover and simmer for 10 minutes. 3. Add half the spinach and stir it. Cover and simmer for 10 more minutes. Put in the remaining spinach and blend until smooth. 4. Let it cool a bit and then transfer the soup to a blender. If necessary, perform this in two batches.
Source: http://lowfatcooking.about.com/od/lowfatsoups/r/spinachsoup.htm
33
Steamed Tofu with Egg

Tofu is rich in protein, iron and other nutrients that promote overall good health. Enjoy this scrumptious and highly nutritious dish. Ingredients: Silken tofu (300g, 1 box) Fresh egg (1), beaten Salted egg (1) Light soy sauce (1 tbsp) Sesame oil (1 tsp) Cornflour (t tsp) Dash of pepper Red chili (1) Spring onion (1 stalk), chopped into small pieces Directions: 1. 2. 3. 4. 5. Chop tofu into chunks. Put tofu in a heat-proof serving dish. Add seasoning ingredients and beaten egg to the chunks of tofu. Mix thoroughly. Discard the egg white and shell of the salted egg. Slice the salted egg yolk into little pieces and distribute them on top of the tofu mixture. Take out the stalk and seeds of the red chili. Slice tangentially. Then, arrange them on top of the tofu mixture. 6. Let it steam for 10 minutes.
Distribute the pieces of spring onion on top of the steamed tofu.

Source: http://www.healthychineserecipes.com/Steamed_Egg_Tofu.htm
34
Wasabi Salmon Burgers

The real star of this dish is wasabi. This spicy and stinging Japanese condiment is a source of isothiocyanates, which activate enzymes in the body that detoxify cancer-inducing substances. These chemicals are also known to interfere in mutated cell reproduction, hindering the onslaught of cancer cells. Ingredients: 2 tablespoons reduced-sodium soy sauce 1 1/2 teaspoons wasabi powder, (see Note) 1/2 teaspoon honey 1 pound salmon fillet, skinned (see Tip) 2 scallions, finely chopped 1 egg, lightly beaten 2 tablespoons minced peeled fresh ginger 1 teaspoon toasted sesame oil Directions: 1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside. 2. With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked. 3. Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately. Note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year.
Source: http://www.eatingwell.com/recipes/wasabi_salmon_burgers.html
35
Black Heirloom Tomato Salad

Tomatoes are rich in lycopene, which is a carotenoid that acts as an antioxidant for the body. Lycopene also has anticancer properties. Enjoy this delectable salad comprised of red, yellow and orange tomatoes. Ingredients: A variety of large heirloom tomatoes (2 pounds, 4 to 5), including Black Russian or Black Krim varieties, cut in thick slice or wedges Chinese black vinegar (2 tbsp) Extra virgin olive oil (3 to 4 tbsp) Fresh ground pepper, to taste Kosher salt, to taste Feta cheese (8 ounces), crumbled Fresh thyme leaves, to taste Directions: Arrange tomato wedges on a large platter. Sprinkle evenly with olive oil and Chinese black vinegar. Add salt and pepper to taste. Sprinkle with fresh thyme leaves and Feta cheese.
Source: http://www.foodchannel.com/recipes/2045-black-heirloom-tomato-salad
36
Vietnamese Steak Sandwich

This is definitely more tasteful and healthy than other fast food steak subs out there, with a wholesome dose of cucumber, radish, scallions, cilantro, carrots, and pepper. Ingredients: 3 tablespoons fish sauce, (see Note) 3 tablespoons lime juice 4 teaspoons brown sugar 1/2 teaspoon freshly ground pepper 1 pound flank steak, thinly sliced against the grain 1 teaspoon canola oil 6 tablespoons reduced-fat mayonnaise 3 12-inch baguettes, cut in half and split horizontally 2 small carrots, shredded or cut into matchsticks 1/2 small cucumber, cut into thin spears 1/2 cup shredded peeled daikon radish 3 scallions, trimmed and thinly sliced 1/3 cup coarsely chopped fresh cilantro Directions: 1. Preheat grill to high. 2. Whisk fish sauce, lime juice, brown sugar and pepper in a shallow dish until the sugar dissolves. Set aside 2 tablespoons of the sauce in a small bowl for Step 4. 3. Place steak in a medium bowl, add oil and toss to coat. Oil the grill rack (see Tip). Grill the steak slices, turning once, until cooked through, 3 to 4 minutes total. Transfer to the dish with the marinade, stir to coat and refrigerate for 15 minutes or up to 8 hours. 4. To assemble sandwiches: Add mayonnaise to the reserved sauce and stir to combine. Spread the mixture on baguettes, top with the marinated steak, carrots, cucumber, daikon, scallions and cilantro. Slice the sandwiches in half.
Source: http://www.eatingwell.com/recipes/vietnamese_steak_sandwich.html
37
Vegetarian Potstickers
The variety of vegetables in this recipe is jam-packed with nutrients that will surely kick-start your day. Ingredients: Firm tofu (1/2 pound) Bok choy (1/2 up), thinly chopped Garlic chives (1/4 cup), thinly chopped Water chestnuts (1/4 cup), thinly chopped Bamboo shoots (1/4 cup), thinly chopped Carrot (1/2 cup), finely shredded Sesame oil (1/2 tsp) Salt (1/4 tsp) Dark soy sauce (1 tbsp) Directions: 1. After draining the tofu, cut it into cubes and mash. Mix the tofu with the remaining ingredients and seasonings. 2. Bring out one of the gyoza wrappers. Dip your finger in water and then moisten the edges of the gyoza wrapper. 3. Place one teaspoon of filling at the center of the gyoza wrapper. After folding the gyoza wrapper over the filling, seal the edges by pinching it. 4. In a large skillet, heat 2 tablespoons of oil. When ready, put in the dumplings. Cook on high heat for about 1 minute until golden brown. 5. Add cup of water without turning the dumplings over. Cover and cook for about 1 minute in order to cook the raw filling. Uncover and keep on cooking until most of the liquid is absorbed. Serving tip: You can serve the potstickers with a combination of soy sauce and minced ginger as dipping sauce.
Source: http://chinesefood.about.com/od/vegetarianrecipes/r/vegpotstickers.htm
38
Chinese Fruit Bowl

Enjoy a quick powerhouse fix with this fruit bowl oozing with all the goodness of age-defying antioxidants. Ingredients: 4 cumquats 4 loquats 4 lychees 4 Mandarin orange slices 4 candied cherries 4 pineapple chunks 2 qt. ice, finely crushed Directions: 1. Cut the fruits into bite-size pieces. 2. In a fruit bowl, place the ice. Pack the ice and then invert it into a platter. 3. Using your fingers, make careful indentations on the ice. 4. Prick each fruit with a toothpick and place them on the indentations. 5. Serve immediately.
39
Tropical Cucumber Salad

Aside from the anti-aging effects of pepper, lime juice, and fish sauce, cucumber also provides fiber to the body, eases rheumatic symptoms, and helpful in alleviating diabetic disorders. Ingredients: 3-5 teaspoons fish sauce, (see Shopping Tip) 1 teaspoon freshly grated lime zest, plus more for garnish 2 tablespoons lime juice 1 tablespoon canola oil 2 teaspoons light brown sugar 1 teaspoon rice vinegar 1/4 teaspoon crushed red pepper 1 medium English cucumber, cut into 3/4-inch dice 1 avocado, cut into 3/4-inch dice 1 mango, cut into 3/4-inch dice (see Kitchen Tip) 1/4 cup chopped fresh cilantro Directions: 1. Whisk fish sauce to taste, lime zest, lime juice, oil, brown sugar, vinegar and crushed red pepper in a large bowl until combined. 2. Add cucumber, avocado, mango and cilantro; gently toss to coat. 3. Serve garnished with lime zest, if desired. Tip: Cover and refrigerate for up to 1 hour.
Source: http://www.eatingwell.com/recipes/tropical_cucumber_salad.html
40
Homemade Yoghurt, Oven-Style

Yoghurt contains probiotics, which improve the bodys immunity. It also aids in digestion and has excellent anti-fungal properties beneficial for the skin. Daily yoghurt intake is highly recommended as an effective anti-aging measure. Ingredients: 1/2 gallon milk 2 cups milk powder 1 cup sugar 1 tbsp vanilla 6-8 oz. starter yogurt Instructions: 1. Add the milk powder to the 1/2 gallon milk in a pot. Stir. 2. Heat the mixture to 180 degrees, stirring every now and then to ensure that the bottom does not burn. 3. Fill the sink with ice cold water. Place the pot inside the sink. Add in the sugar. Stir well. Cool down to 110-115 degrees. 4. Add vanilla and starter yogurt. Stir well. 5. Place in containers and seal. Place these containers on cookie sheet. 6. Pre-heat oven to 110-115 degrees. Place yogurt on the upper rack of the oven and check periodically to ensure temperature remains at 110-115 degrees. * The mixture will be done in 4-6 hours but you can incubate the yogurt for up to 12 hours depending on how tart you like it and how much beneficial bacteria you wish it to have. Serving suggestions: Best served chilled and topped with sliced fresh fruits. Servings: 1/2 gallon
41
Homemade Flavored Yoghurt

Aside from yoghurts probiotics, the addition of nuts or fruits makes this recipe a perfect anti-aging dessert! Ingredients: 1 qt. whole milk 1/4 cup sweetener of your choice (i.e. sugar, honey, chocolate syrup, maple syrup, molasses, malt) 1/3 cup instant nonfat dry milk 1 tbsp cultured yogurt Flavorings or fruit Instructions: 1. 2. 3. 4. 5. Dissolve the sweetener in heated milk. Add in the dry milk. Let the mixture cool to 110 degrees. Add in the cultured yoghurt. Pour into warm containers. Seal and then incubate.
Options for other flavors: For extracts (i.e. vanilla, almond, or instant coffee), stir in 1 tbsp after dissolving the sweetener. For ground spices (i.e. cinnamon, nutmeg, mace, or ginger), add 1 tsp prior to adding the instant milk. For jams, preserves, and peanut butter flavors, drop 1 tbsp on the containers before pouring the warm mixture over. Cover and incubate. For fruits (fresh, canned, or dried), add these ingredients after the yoghurt has been incubated.
Tip: Whenever you make flavored yoghurt, leave a cup of plain yoghurt, so that you have fresh starter for your next batch.
42
Banana-Yoghurt Smoothie
Yoghurt has all the benefits provided by dairy products. Banana is a rich source of potassium and Vitamin C. This recipe is the delightful combination of two of the most effective anti-aging weapons. Ingredients: 1 banana, frozen 1/2 cup nonfat yoghurt 1/2 cup fresh orange juice 1/4 cup blueberries Instructions: Combine all ingredients in a blender until smooth.
43
Apple Cinnamon Oatmeal

No wonder Adam and Eve were tempted to take a bite from it, apples are simply sweet, delicious, and rich in Vitamin C and fiber. Cinnamon, on the other hand, has an antiinflammatory and anti-microbial effect. In addition, it also promotes blood sugar control and boosts brain activity. Ingredients: 1/3 cup rolled oats (or steel cut oats*) 2/3 cup liquid (1 cup liquid for steed cut oats*) an apple cut into small pieces tsp. cinnamon Dash of salt Directions: 1. Add all ingredients in a small pot. 2. Bring to a boil, then turn down to a simmer and cook until soft, about 5 to 7 minutes (about 20 minutes for steel cut oats). * Steel Cut Oats are a much heartier cereal. They have a wonderful, chewy texture. They also have more fiber & nutrients, which lets you stay full longer when you eat steel cut oats.
44
Quick and Easy Frozen Peach Yoghurt

If peaches are great ingredients for antiaging cosmetics, then these fruits should be also be great anti-aging treats! Add in yoghurts probiotics and youve got another recipe right on target. Ingredients: 20 oz. unsweetened peach slices, frozen 8 oz. plain lowfat yoghurt 1 cup confectioners sugar 1 tbsp fresh lemon juice 1/8 tsp almond extract Instructions: 1. Defrost peaches at room temperature for at least 10 minutes. 2. Place peaches in a food processor. Use the knife blade option to process the peaches until they look like finely shaved ice. 3. Add in the other ingredients while the processor is running. 4. Process the mixture until it is smooth and creamy. 5. Serve.
45
Green Tea-Poached Pears with Matcha Cream

How healthier can you get when you have fruit dipped with green tea? We all know that green tea has very high levels of antioxidants, and Matcha cream gives your body an antioxidant boost as well, as they are made from the powders of whole green tea leaves. Ingredients: 1/4 cup Matcha Cream 4 cups water 1 1/2 tablespoons green tea leaves, preferably sencha 1 cup sugar 1 tablespoon chopped crystallized ginger 1/2 teaspoon almond extract 4 firm, ripe Anjou or Bosc pears, peeled, halved and cored 1 tablespoon sliced almonds, toasted Directions: 1. Prepare the matcha cream. 2. Meanwhile, bring water to a boil in a shallow pan or deep skillet. Stir in tea, turn off heat and let steep, covered, for 5 minutes. Pour through a cheesecloth-lined sieve to remove leaves; return tea to the pan. 3. Add sugar, ginger and almond extract and bring just to a boil. Add pears, cut-side up, and poach over low heat until quite tender when pierced with a wooden skewer. Transfer to a bowl and let the pears cool in the poaching liquid. 4. Serve at room temperature or chilled. Use a slotted spoon to place two pear halves in each dessert dish. Spoon 2 tablespoons of the poaching liquid over the pears. Serve with a generous dollop of matcha cream and garnish with almonds. Tip to toast almonds: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring constantly, until the nuts are lightly browned and fragrant, about 2 minutes. Transfer to a small bowl to cool.
Source: http://www.eatingwell.com/recipes/green_tea_poached_pears_with_matcha_cream.html
46
Chocolate Cake with Yoghurt

Say goodbye to early signs of aging with this quick and easy cocoa and yoghurt recipe. Cocoa contains resveratrol, which is said to increase longevity. Yoghurt has all the benefits of dairy products. Pan-dusting Ingredients: 1 tbsp all-purpose flour 1 tsp cocoa For the cake: 2 cups all-purpose flour 2/3 cup cocoa 1 1/2 tsps baking soda 1/2 cup butter, softened 1 1/2 cups sugar 2 eggs 1 1/2 cups plain yogurt 1 tsp vanilla extract Instructions: 1. Mix 1 tbsp flour with 1 tsp cocoa. Use the mixture to dust a greased 9-inch pan. 2. Sift the next three ingredients together (flour, cocoa, and baking soda). Set aside. 3. Cream the butter and sugar in a mixing bowl. Beat in the eggs, one at a time. Add the flour mixture alternately with the yoghurt, in three parts. Stir in the vanilla. Be careful not to overmix. 4. Pour the batter into the pan. 5. Bake at 350 degrees for 45-55 minutes. 6. Cool for 10 minutes before inverting. Let it cool before serving.
47
Bean Burgers
Black beans are a good source of cholesterol-lowering fiber. They also contain anti-oxidant properties like grapes and cranberries. When eaten with whole grains, they make the perfect fat-free, protein-rich meal. Ingredients: One 16 oz. can of black beans, mostly drained & mashed until smooth (other beans work, too) 1 egg beaten cup bread crumbs cup onion, chopped cup low-fat cheese Dash of salt tsp. cumin (optional) Directions: 1. Mix all ingredients together and form it into patties. 2. Place formed patties on a slightly greased cookie sheet or onto a frying pan. 3. Broil or fry until golden brown and slightly crisp. Flip and do the other side. 4. Eat bean burgers with all the usual hamburger fixings.
48
Cornmeal Waffles with Yoghurt

Yoghurt has excellent anti-fungal properties while Cornmeal is a popular ingredient for exfoliating scrubs and facials. Having these two ingredients in one recipe is like hitting two birds with one stone. Ingredients: 1 cup all-purpose flour 3 tsps baking powder 1 tsp baking soda 1/2 tsp salt 1 cup yellow cornmeal 4 eggs, separated 2 cups yoghurt 1 cup butter, melted Instructions: 1. 2. 3. 4. 5. Pre-heat waffle iron. Sift flour, baking powder, soda, and salt together. Add cornmeal. Beat egg yolks, yoghurt and butter in a separate bowl. Stir the mixture. In another bowl, beat egg whites until stiff. Fold the egg whites into the batter. Cook on the waffle iron.
49
Oat Pancakes
Oats are rich in calcium, phosphorous, riboflavin, folate, Vitamins A and B6, iron and manganese among others. Ingredients: 1 cups rolled oats 1 cups plain low-fat yogurt plus cup milk 2 eggs 1 tsp. vanilla 1 Tbsp. sweetener (i.e. maple syrup, brown sugar, or agave nectar) cup olive oil dash of salt cup whole wheat or spelt flour (or any other flour) tsp. baking soda Dash of nutmeg (optional) 1 tsp. cinnamon (optional) Directions: 1. 2. 3. 4. 5. 6. 7. Mix oats and yogurt. Let stand for 5 to 10 minutes. Mix eggs, vanilla, sweetener and oil. Mix the other dry ingredients. Heat a skillet or griddle to medium heat. Pour cup of batter onto heated skillet for each pancake and even out the batter a little. Let cook until bubbles form on the top. Cook the other side until golden brown.
50
Yoghurt Scones
Yoghurt is known for its health-enhancing and restorative capacities. Follow these simple steps to enjoy the benefits of another tasty and healthy snack. Ingredients: 2 cups white all-purpose flour 2 tsps baking powder 1/4 tsp salt 2 tbsps golden granulated sugar 1/4 cup butter, cubed 1/2 cup white raisins (optional) 3/4 cup plain yoghurt Instructions: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Pre-heat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Sift the first four ingredients together. Fold in the butter until the mixture looks like coarse crumbs. Add in the raisins. Before adding in the yoghurt, make a well then combine the mixture using a knife. Continue mixing until it becomes a soft, non-sticky dough. Place the dough on a floured board. Smooth the underside by gently kneading for 30 seconds. Roll the dough until it is at least 1/2 inch thick. With a pastry-cutter, cut the dough into 10-12 rounds. Place the scones on the baking sheet and brush with yoghurt. Scatter sugar above the scones. Bake for 12-15 minutes or until the scones begin to brown. Cool before serving.
51
Kiwi-Yoghurt Pie
The kiwi fruit is a rich source of anti-oxidants, which play vital roles in delaying the aging process. Yoghurt is also a well-known anti-aging food. Ingredients: 1/2 cup shredded coconut, toasted 1 1/2 cups cookie crumbs 6 tbsps butter, melted 3 kiwifruits, peeled and thinly sliced 1/2 cup strawberries, chopped 2 pints flavored yoghurt, slightly softened 3 whole strawberries, halved 1/4 cup chocolate chips Instructions: 1. Combine the first three ingredients together. Press into a 9-inch pie plate and then freeze. This will serve as the pie crust. 2. Place a layer of kiwifruit over the crust. 3. Place a layer of chopped strawberries over the kiwifruit. 4. Top the layers with frozen yoghurt. Freeze. Tip: Ten minutes prior to serving dessert, remove the pie from the freezer. You can use kiwifruit and strawberry slices to garnish the top of the pie. You can also sprinkle chocolate chips and toasted coconut.
52
Spaghetti Squash Potato Pancakes

Spaghetti Squash is a good source of Niacin, Vitamins B6 and C, Potassium, Manganese and fiber. On the other hand, Potatoes are also a wonderful source of potassium and Vitamins B6 and C. Ingredients: 3 cups cooked spaghetti squash 4 medium potatoes, grated 2 eggs 2 heaping Tbsp. of flour (any type) 1 2 tsp. salt Breadcrumbs or oatmeal if the batter is too runny 1 tsp. cinnamon & dash of nutmeg 1 2 tsp. herbs such as basil, oregano, rosemary, thyme Directions: 1. Combine all ingredients. 2. Heat a frying pan to medium-high heat. 3. Add olive oil to the pan, swirl around then drop in the batter in cup amounts. In a large pan you can fit 3 or 4 at a time. 4. When golden brown on the bottom flip them and cook the second side. These are best when cooked slowly so that the potato is nice and soft and the outside is a golden brown.
53
Lemon-Flavored Yoghurt Bread

This simple recipe is packed with all the benefits of yoghurt. Aside from being rich in probiotics, yoghurt is also rich in calcium, protein, potassium, and other vitamins. Ingredients: 3 cups all-purpose flour 1 tsp salt 1 tsp baking soda 1/2 tsp baking powder 1 cup sesame seeds 3 eggs 1 cup oil 1 cup sugar 2 cups lemon yoghurt 2 tbsps lemon juice Instructions: 1. Sift the first four ingredients together. Add in the sesame seeds. 2. In a large bowl, beat the eggs and then add the oil and sugar. Stir well until the mixture has creamy texture. Add in the yoghurt and lemon juice. 3. Place the mixture on a greased pan. Bake at 325 degrees for an hour.
54
Herbed Yoghurt Soup

Yoghurt and milk are necessary to reduce risks for osteoporosis, which is rampant among the elderly population. Yoghurt also helps fight yeast infections and provides protection against colon cancer. Ingredients: 1 1/4 cups milk, semi-skimmed 2 cups plain yoghurt 2/3 cup smetana 1 cucumber, peeled and thinly sliced 1 bunch of radishes, thinly sliced 2 tbsps chives, snipped 1 tbsp parsley, chopped 2 sprigs tarragon, chopped mint leaves, chopped 1/2 tsp salt black pepper (10 grinds) Instructions: 1. Stir milk, yoghurt and smetana together. 2. Add the other ingredients into the mixture. 3. Refrigerate and serve.
55
Breakfast Smoothie
This is the perfect drink to wake-up with. Its packed with all the antioxidants you need to maintain a young and healthy body. How can you go wrong with all those highest-rated berries -- bilberries, acai berries, goji berries, and blueberries -- mixed in one healthy beverage? Ingredients: 1 cup green tea 1 cup white tea 1 cup Acai Berries 1 cup Blueberries 1 cup Bilberries 1 cup Goji Berries 1 Banana 2 tbsp Whey Protein 2 cups ice Directions: 1. Blend the ice and tea ingredients first. 2. Add the fruits and protein when the mixture begins to resemble a slushy.
56

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50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Healthy Anti-Aging Dishes

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Hot and Sour Soup with Tofu

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Chicken and Sweet Corn soup

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Watercress Soup with Seafood

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Red Beef Curry

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Thai Basil Chicken

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Braised Noodles with Meat and Seafood

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Chinese Steamed Fish

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Fish Fillet with Black Bean Sauce

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Stir-Fried Chicken over Udon

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Dried Seaweed Salad

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Beef with Ginger and Spring Onions

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Stir-fry Broccoli with Chicken

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Stir-fried Tofu with Bok Choy & Red Pepper

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Japanese Pan-Seared Salmon with Soba Noodles

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Lemongrass Chicken with Bean Thread Noodles

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Dilled Shrimp with Rice

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Cantonese Rice Salad

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Fried Bihon and Sweetcorn Egg-flower Soup

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Chinese Broccoli in Oyster Sauce

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Red Bean Soup

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Veggie Scramble or Omelet

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Korean Spinach Salad

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Steamed Tofu with Egg

Distribute the pieces of spring onion on top of the steamed tofu.

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Wasabi Salmon Burgers

50 Healthy Asian Recipes for Anti-Aging_____________________________________________________________

Black Heirloom Tomato Salad