Coral seaweed jelly

This organic seaweed is rich in enzyme nutrients, minerals, calcium, iron ,multitude fibers and jelly form proteins. It is especially good for skin care, vegetarian diet and daily fiber diet intake. It grows naturally and contains no artificial fertilizer or chemical.  

How to cook/ prepare seaweed:

1. Seaweed salad

- take appropriate portion (depends on how many serving you are preparing) of dry seaweed and wash with clean water.

- soak the seaweed in clean water until it turns transparent and moderate brittle, this takes about 8~12 hours depending on water temperature

- it is then edible (or you may leave it in refrigerator for later consumption)

2. Juice

- take appropriate portion of cleaned seaweed from step 1 above (seaweed salad preparation)

- add your favorite fruit or choice, red jujube and honey into fruit blender

- blend them together for healthy drinkable juice

3. Cold dish

- take appropriate portion of cleaned seaweed from step 1 above (seaweed salad preparation)

- add shredded ginger, garlic, vinegar, salt, soy sauce and sesame oil (omit garlic for vegetarians)

- after mixing them together and leave it in the refrigerator, wait for flavor percolation, then add sliced red carrot, white sesame seeds

4. Energy drink

- Add soybean milk, apple and juice from step 2

- this energy drink is especially good for teenagers and menopause women

5. Rock-sugar "sea bird-nest" soup

- blend appropriate amount of soaked and clean seaweed from step 1

- add red jujube, Lyciun chinensis miller, astragalus membranaceus, right amount of rock sugar. Add water to boil them all together

- you may filter the boiled soup

 

6. Jelly: boil in hot water until sticky, add dark/rock sugar and stir continuously till dissolved. Let it cool down before putting it in the refrigerator.You may like to add 桂花（学名：Osmanthus fragrans，英文Sweet Olive）for taste and medicinal benefits.

 

7. It can be served as sashimi, salad and "kalabu".

Vegetarian Pig’s Trotters and Groundnut Soup or Porridge

Ingredients:

pig’s trotters Vegetarian dau ghee
200 g fresh groundnuts
1 spoonful of Chinese vinegar


Method:

   1. Clean and split the trotters.
   2. Boil and simmer with groundnuts in water.
   3. Add a pinch of salt and vinegar.
   4. Cook until it becomes soft.
   5. Rice can be added to make porridge.

Vegetarian Fish and Papaya Soup

Ingredients:

200 g green (unripe) papaya
Fish bones or a whole fish (eg. carp, snakehead, sea bream, promfret)Vegetarian Mock Fish
Slices of ginger

Note: in order not to waste the fish meat, use the bones, head or tail.
Method:
   1. Cut the vegetarian fish into mouthful size cubes.
   2. Simmer the pieces of papaya and ginger for 1 hour or until it becomes soft.
   3. Add in the vegetarian fish and bring to boil before simmer. Ready for serving. You are supposed to take it consecutively for three days. Avoid stirring during cooking.
   4. Optional to eat the papaya.

Protein intake for vegetarian

For breakfast:
- nutty granola in vanilla yoghurt, with fruit

For lunch:
- wholewheat rollups with tangy white beans and vegetables
- skimmed milk

For snack:
- mixed nuts

For dinner:
- spaghetti with asparagus and toasted walnuts

For dessert:
- walnut and chocolate chip cookie with skimmed milk

Baby Club

1. Thomsonbaby.com
- Register for free account at Thomson baby
- personalised supporter homepage
- Baby Diary
- Baby calendar and scheduler
- exclusive for Thomson Medical Center (TMC) First Born Incentive (FBI), Subsequent Born Incentive (SBI) members

2. Nestle Baby Club (for babies above 6 months of age)
- Register online at Nestle baby
- sound advice on good nutrition plus recipe ideas
- members events & activities
- enjoy special offers
- a personalised web space & online Baby Book to note your baby's growth
- chances to receive Nestle goodies
- monthly e-newsletters on baby nutrition and development

- for free weaning kit, email nestlebaby@sg.nestle.com

3. Join mother2baby club NDP 2010 offer
- free baby hamper worth $130 for all expectant mums from Rustic Nirvana Massage
mother2baby

4. EnfaMama Club
- Enfa Consumer Care 1800-345 5213
- Free 1-yr membership
- New members receive Enfa Consumer Care fridge magnet, "EnfaMama Club Family on Board!" car sticker, Mystery Gift - Baby vest (call 1800-345 5213 to activate), quarterly newsletter..

- Sample request for EnfaMama A+ 2 satchets
- For members, call to request for complimentary "Breastfeeding Tips for Moms" Booklet
mead johnson

5. Abbott Family Rewards
services available at Abbott
- check out the latest Rewards available
- check your Rewards Points Balance
- change your Personal Information & Password
- check your Rewards Point Summary Statement
- Redeem free Abbott Products online with your Rewards Points
- Check your Redemption History
- Receive Updates on Promotional Offers

email: family.sg@abbott.com
customer service hotline: 1800-227 6363 (9am-5pm, Mon-Fri except PH)

6. Huggies Club
- a $10 worth of Huggies voucher
- win 6 mth supply of Huggies Ultra diapers
- sign up for FREE weekly SMS pregnancy tips

Huggies

Recipe for Pumpkin soup_Healthy eating during chemotherapy

Recipe
Pumpkin soup with soy sauce
- pumpkin has a sweet taste when cooked it has a very soft texture.
- lovely for soup base and can be replaced by other soft vegetables eg. aubergine, sweet potato, courgette or asparagus

1/2 slice wholemeal bread
abt 150g wedge of pumkin
1 small onion (omit for vegetarians)
1 garlic clove (omit for vegetarians)
sprig of fresh parsley or coriander
3 tbs olive oil

pinch of curry powder
250ml chicken stock from a stock cube or home-made (use mushroom essence for vegetarians)
splash of soy sauce

serves 2 persons

Method:
1. Cut off the crusts and cut the bread into cubes. Peel and chop the pumpkin, onion and garlic. Chop the parsley or coriander finely.

2. Heat the olive oil in a saucepan. Add the pumpkin, the onion and the garlic. Fry for 3 min over a medium heat. Add a pinch of curry powder, the bread and the stock.

3. Cook until the pumpkin is very soft, abt 10-15 min.

4. Whizz to a very smooth soup in a blender or food-processor. Add soy sauce to taste.

5. Pour into 2 small bowls and sprinkle with the parsley or coriander.

Tip:
Some spiciness, such as Tabasco, and acidity, such as lemon or lime juice, can be added at the table according to personal taste.

For a family of 4:
Multiply the ingredients by 4 and serve as a starter.

Recipe for Cream cheese & tomato finger sandwiches_Healthy eating during chemotherapy

Recipe
Cream cheese and tomato finger sandwiches
- healthier to eat wholemeal bread
- should be soft but not too fresh so easier to swallow
- cut off the crusts if too hard

1 ripe tomato
5 stems of fresh chives
2 slices wholemeal bread
1.5 tsp light cream cheese

pinch of salt
pinch of pepper

serves 2 persons

Method:
1. Put the tomato in boiling water for 15 sec. Rinse under the cold tap and remove the skin. Scoop out the pips, then halve the tomato and cut the flesh into strips.
2. Chop the chives very finely.
3. Cut the crusts off the bread if they are too hard.
4. Spread the slices of bread with the cream cheese.
5. Put the tomato strips on one slice of bread. Sprinkle with the chives and season with a pinch each of salt and pepper.
6. Place the other slice of bread cheese-side down on the tomato. Cut the sandwich into fingers and put them on 2 small plates.

Tip:
The tomato may be replaced by avocado or banana. If banana is used, leave out the chives, salt and pepper.

For a family of 4:
Multiply the ingredients by 4.

Recipe for Oriental rice_Healthy eating during chemotherapy

Recipe
Oriental rice with fruit and nuts

- the flavour of this aromatic, sweet and savoury rice may be enriched by adding a thread of saffron (soaked in a teaspoon of hot water).
- a cardamom seed can also be used.
- both ingredients should be put in at the same time as the dried fruits.

1 orange
1 tbs honey
2 pieces dried apricot
2 pieces prune
2 pieces dried apple
about 10cm piece of leek
4 tbs mixed nuts (but not peanuts)

10 tbs easy-cook whole grain rice
1 tbs olive oil
1/2 vegetable stock cube
1 tsp cinnamon

serves 2 persons

Method:
1. Wash the orange and grate the zest coarsely into a small saucepan.

2. Halve and squeeze all of the orange juice into the pan. Add the honey and cook for 2 min on a medium heat. Set aside to cool.

3. Chop the dried fruits, leek and nuts finely. Wash the rice.

4. Heat the olive oil in a small saucepan. Fry the leek for 3 min over a low heat. Stir in the rice, fruits, nuts, 300ml water and the stock cube.

5. Cook the rice over a very low heat until dry and soft (according to the packet instructions). If the rice is dry but not yet soft, add a little more hot water and cook until done.

6. Mix in the cinnamon. Serve the rice on two small plates and add the orange and honey syrup to taste.

Tip:
Since it spoils easily, reheating cooked rice is not recommended so it's better to make just enough and eat it when fresh.

For a family of 4:
2 oranges, 2 tbs honey, 150g dried fruits, 2 leeks, 12 tbs nuts, 350g easy-cook whole grain rice, 3 tbs olive oil, 1.5 stock cubes, 1.5 litres water, 4 tsp cinnamon

Pregnancy A-Z for lunch logic

Winning combinations
- eat a protein source, an unrefined carbohydrate source and a fruit or vegetable.

Examples:
- a few cubes of cheese, some grapes (or other fruit) and wholewheat crackers
- yoghurt sprinkled with muesli and dried fruit
- a salad made with tomato, lettuce (romaine contains folate and calcium) and some cheese and wholewheat bread
- hard-boiled eggs, celery, and carrot sticks and wholewheat bread
- left-over baked chicken pieces (can be replaced with vegetarian mock ham or duck meat for vegetarians), with thin cucumber slices sprinkled with salt and a slice of wholewheat bread
- wholewheat pitta bread with hummus, cucumber and tomato.

Recipe for Torte with nutty streusel

6 servings

Ingredients:
Torte

150g (5.3 oz) of castor (superfine) sugar
60g (2 oz) of butter
1 egg beaten
1 tsp of vanilla essence
180g (6.5 oz) of self-raising flour sifted
0.5 tsp of bicarbonate of soda sifted
150 ml (5 fl oz) of yoghurt

Streusel

75g (2.5 oz) of finely chopped walnuts
75g (2.5 oz) of fried breadcrumbs*
90g (3 oz) of finely crushed shortbread
40g (1.5 oz) of brown sugar
60g (2 oz) of butter

Method:
1. Prepare torte. Beat sugar, butter, egg and vanilla essence with an electric mixer at high speed for 3 min.
2. Add sifted flour and bicarbonate of soda alternatively with yoghurt. Stir well.
3. Pour batter into a round 20-cm (8") cake tin greased and lined with greaseproof paper
4. Prepare the fried breadcrumps. Tear each slice of bread into 8-10 small pieces. Place in a blender and process until fine.
5. Level breadcrumbs in a large baking tin lined with greaseproof paper and bake in a preheated oven at 140 deg C (285 deg F) until completely dry
6. Melt butter and oil in a heavy-based pan. When butter is foaming, add breadcrumbs.
7. Stir over low heat for 3-5 min until golden brown.
8. Drain well on paper towels and allow to cool completely before using.
9. Prepare streusel. Combine all dry ingredients. Rub in butter until mixture resembles breadcrumbs.
10. Spoon streusel mixture over torte. Bake in a preheated oven at 190 deg C (370 deg F) for 40-45 min or until a skewer inserted into the middle of cake comes out clean
11. Cool on wire rack before serving.

Recipe for Queen of puddings

4 servings

Ingredients:
3 slices of stale white bread w crusts trimmed
300 ml (10 fl oz/ 1.25 cups) evaporated milk
300 ml of fresh milk
40g (1.5 oz) of butter
60 g (2 oz) of castor (superfine) sugar
4 egg yolks lightly beaten
3 tbsp mixed fruit jam
butter

Meringue Topping
4 egg whites
175g (6 oz) of castor (superfine) sugar

Method:
1. Prepare the breadcrumbs. Tear each slice of bread into 8-10 small pieces. Place in a blender and process until fine.
2. Heat evaporated and fresh milk in a pan until bubbles appear around the edge of pan.
3. Add butter and sugar and heat gently until butter has melted and sugar dissolved.
4. Gradually add hot milk to egg yolks, whisking constantly
5. Stir in breadcrumbs. Pour mixture into a 1.2-litre (5-cup) greased ovenproof dish or into 4 ramekins.
6. Set aside for 15 min.
7. Bake pudding in a preheated oven at 180 deg C (350 deg F) for 30 min until just set.
8. Spread jam over the top immediately
9. Prepare the meringue. Whisk egg whites until soft peak stage. Whisk in sugar 1 tsp at a time, at max speed until stiff peak stage.
10. Spoon the meringue over pudding, spreading it to the edges
11. Bake for a further 10-15 min until the top of meringue is golden brown. Serve immediately.

Recipe for Mosaic rolls

4 servings

Ingredients:
50g (1.67 oz) butter
2 tsp finely chopped parsley
1 tbsp plum sauce
1 tbsp chilli sauce
1 pc seeded and finely diced red chilli
a pinch of salt and ground black pepper
4 slices of white bread w crusts trimmed
4 slices of roasted chicken breast (replaced by vegetarian mock chicken steak for vegetarians)
1 cucumber cut into 16 thin slices
4 slices of fine grain wholemeal bread w crusts trimmed

Method:
1. Mix butter with parsley, plum sauce, chilli sauce, chilli, salt and pepper
2. Spread white bread with some prepared butter and top with a slice of chicken breast
3. Spread wholemeal bread with remaining prepared butter and top with a layer of cucumber
4. Carefully roll each slice of white bread and chicken breast up into a tight roll, then roll again with a slice of wholemeal bread
5. Wrap rolls in aluminium foil and refrigerate for 1 hour before slicing to serve