Ingredients

• 2 tablespoons of olive oil
• 400g skinless, boneless free-range chicken breast, cut into 4 – 5cm pieces
• 1 cup of medium onion, chopped
• 1 jalapeño pepper, seeded and minced
• 1 teaspoon of fresh ginger, minced
• 1 and 1/2 teaspoon of masala salt
• 3/4 teaspoon of cumin
• 1/2 teaspoon of Himalayan salt
• 2 garlic cloves, minced
• 2 tomatoes, chopped
• 1 cup of uncooked brown basmati rice
• 1 to 1 1/2 cups of water
• 1/3 cup of golden raisins
• 1/4 cup of fresh cilantro, chopped
• 1/4 cup of sliced almonds
• 4 lime wedges

Instructions

1. Heat oil in a large saucepan and place chicken to cook for 3 minutes.
2. Add onion and jalapeño, and sauté for 3 minutes.
3. Add ginger, masala salt, cumin, salt, and garlic. Leave for 30 seconds.
4. Add tomato, rice, raisins, and water, then bring to boil.
5. Cover, reduce heat, and let simmer for 15 minutes or until rice is soft.
6. Sprinkle with almonds and cilantro and serve with lime wedges.

Ingredients

• 1 medium skinless chicken breast, chopped into chunks
• 2 big onions
• 5 cloves of garlic
• 5 dried red chillies
• 4 fresh red chillies
• ½ inch of ginger
• ½ inch of lengkuas (galangal)
• ½ inch of turmeric root
• 1 stalk of lemongrass bulb, crushed
• 3 tablespoon of corn oil
• A pinch low-sodium salt
• 30ml – 50ml of water
• ½ tub of low-fat yoghurt
• 2 – 3 kaffir lime leaves
• ½ cup of toasted shredded coconut

Instructions

1. Blend onions, garlic, dried and fresh red chilli, ginger, galangal and turmeric root to a paste
2. Heat a pot or wok, add corn oil and cook the paste until fragrant
3. Add chicken breast and toss with the paste until the chicken is cooked
4. Add the water, yoghurt and lemongrass and simmer until the mixture is dry before adding salt to taste
5. Add the lime leaf and toasted shredded coconut and mix well
6. Serve with hot rice

Ingredients

For dressing:

• Pulp from 2 passion fruits
• 1 tablespoon of plum sauce
• 1 tablespoon of lime juice
• 2 teaspoon of honey

For yee sang:

• Mandarin orange
• Apple, julienned
• Japanese cucumber, julienned
• White radish, julienned
• Pomelo pulp
• Cornflakes
• A pinch of five-spice powder
• A pinch of pepper
• Sunflower seeds

Instructions

1. Prepare dressing by combining the ingredients in a mixing bowl; stir well and set aside.
2. On a large round plate, assemble apple, orange, cucumber, white radish, pomelo, sunflower seeds, corn flakes (as shown). Garnish with five-spice powder and pepper.
3. Pour dressing over.
4. Toss while saying auspicious phrases. Serve fresh.

You may also choose to include raw salmon slices for the symbolism.

Instructions

1. For a more nutritious dough, use 1 part brown rice to 2 parts white glutinous rice flour instead of using the latter entirely
2. Instead of artificial colouring, use spinach for green and beetroot for red – that’s two healthy veggies!
3. Put the sugar down and go for either organic peanut butter, almond butter, hazelnut butter or cashew nut butter for the filling
4. To make a healthy soup for the Tang Yuan without sacrificing taste- use ginger with brown sugar or blackstrap molasse.

Ingredients

• Whole wheat sandwich bread
• Mayonnaise
• Sliced turkey meat (remove the breast from the turkey and then slice perpendicular to the bottom where the bone was)
• Cream cheese (either soft cream cheese, or cut up regular slab of cream cheese)
• Alfalfa or clover sprouts
• Roasted sunflower seeds

Instructions

1. Spread mayonnaise over the bottom bread slice and season to your liking with a pinch of salt
2. Arrange the layer of turkey slices
3. Coat the meat with cream cheese
4. Place a small handful of alfalfa or clover sprouts
5. Garnish with toasted sunflower seeds; smear mayonnaise on the second slice of bread and cover the sandwich

For added flavours, lather the turkey with a spoonful of cranberry sauce.

Ingredients

Serves 6-8:

• 4 peeled uncooked sweet potatoes
• 3 tablespoons of olive oil
• 1 tablespoon of seasoning salt
• 1 teaspoon of rosemary (optional)
• 1 teaspoon of Italian seasoning (optional)

Instructions

1. Take the four peeled potatoes and dice them into 1 inch squares.
2. Place the diced potatoes in a baking dish and roll them in oil and seasonings.
3. It is best to roll the potatoes in one single layer of the seasonings.
4. Bake at 400°F (200°C) for 45 minutes, and ensure the potatoes are evenly baked by turning them with your spatula every 15 minutes.