On spontaneity and avocados

Grilled cheese & guacamole bagel
I have always considered myself a rather adventurous and spontaneous person. I’m game for new discoveries. I keep an open mind to new possibilities. I live my life with a passion for new foods and flavours. I’ve spent my life moving from place to place, with an open arm to welcoming new experiences. However post birthday celebration, the slight anxiety of leaving my lovely twenties even further behind, and multiple comments of “you always go for the same, exact thing all the time” on my lunch choices have led me to take a closer look at how carefree I really am.

The actual truth is that I may have an audacious ‘go-with-the-flow’ spirit, however in practice I pretty much tend to sick to a familiar comfort zone. And you know what, I do love my predictable routines. I get cranky when I fall short of my required number of runs per weeks and generally try to plan nights out based on whether I am going running the following day. At one point weekends were religiously dedicated to yoga but hey when you fall in love your priorities sometimes change. I still try to be strict about Wednesday nights and Saturday afternoon yoga sessions. When I do miss these classes, I become the most whiney un-zenlike person to be around. 

The biggest of all ironies is that my attitude towards food is engrained on the familiar. Having my own food blog and experimenting with new recipes on a weekly basis, you would think that I love trying new dishes and new restaurants. Wrong. I only enjoy the latter IF I can have a pretty certain guarantee that it will be a good experience. I try out new recipes when I cook at home as the elements are within my control (I know my kitchen, I know the ingredients, I know the flavours that I like). On the other hand when it comes to dining out, I tend to stick to places/dishes that are familiar and that I know for certain I will enjoy. To me, a meal time is sacred and one of the worst things that can happen is to have this special time be ruined with average, crappy food. So I will stick to the same restaurants or the same rice with sweet sour fish and tofu veg for my work lunch (when I’m not bringing food from home) day in and day out because it feels familiar and will minimize my chances of a negative experience. To add to the food neurosis, I spend the weekend planning out my meals for the following week to make sure I buy all the necessary groceries required to prepare dishes on my ‘menu-for-the-week’ list, which I obsessively refer to on my moleskin as the days go along.  

Recent inspirations though have taught me to breakaway from routine, to really go out and embrace things that may seem scarily unfamiliar. Try go-karting instead of that usual weekend yoga class or a spontaneous night out during the week to let-go of stress (‘run extra over the weekend’ I’ve been told). Best of all, be open to trying a new restaurant that I have not obsessively studied through various food blogs. If you have a crappy meal, at least you’ll have something to laugh about and your next meal will only seem more magnificent. Don’t plan meals or grocery shopping, buy what you feel inspired by at the supermarket rather than being led by a predetermined list. 

So today, in my first attempt to be more spontaneous, I crossed out my ‘meals list’ and decided to entertain my sudden craving for avocados. Genius that I am forgot that in Malaysia, spontaneity and avocados do not go hand-in-hand. You need to plan your enjoyment of avocados in advance since the majority of supermarkets DO NOT for some strange reason sell ripe avocados. Cold storage, Jaya Grocer, Jusco, or Carrefour all require you to let the avocados ripen for at least 3-4 days. As I stood in front of the stack of hard avocados at a chaotically busy Jaya Grocer in Empire cursing myself for not having a list to fall back on (‘what do I cook now that there are no avocados?!’), I remembered my little secret (well after this no longer a secret) of only ever finding ripe avocados at Village Grocer in Bangsar Village. And in the name of spontaneity, me and EP got in the car, drove through traffic just to buy some lovely ripe avocados to satisfy a craving. And trust me, ripe avocados are perfection, worth the half an hour standstill along Federal Highway. If following an act of randomness can lead to the blissful moment of enjoying a creamy ripe avocado, then it is worth letting go of the comfortable routine once in a while. I started off the year trusting in the magic of the unexpected, so I’m embracing this philosophy to take me through what will hopefully be an exciting few years enjoying the 30s. 

Grilled cheese & guacamole bagel

The Ingredients
1 ripe avocado, a handful of cherry tomatoes, a quarter onion, 1 clove of garlic, 1 lime, chopped coriander, bagel, a slice of mozzarella cheese, bagel, salt & pepper, salad/rocket leaves to serve on the side. 

The Preparation
1. To make the guacamole, mash avocado, cherry tomatoes, chopped onion, chopped garlic, coriander, and lime juice. Season with salt & pepper.
2. Spread guacamole  on bagel and top with sliced cheese.
3. Grill in pan until cheese has melted.
4. Serve with a side salad.  

Hello summer

Chicken burger
So I got my homemade burger in the end. On a sunny KL day lazing in the garden. Summer on a plate. A tribute to the start of sunshine-filled days and shorter evenings on the other side of the world, my other home. Perfection. 

Chicken Burger (recipe inspired by Bev Cooks)

Basic Ingredients
Minced chicken (about 1 pound – I prefer buying chicken breast meat and having the butcher mince this so that mean is lean rather than the fatty pre-minced packets), 1 red onion, 2 cloves of garlic, spring onions, coriander, 1/4 cup soy sauce, juice of 1/2 a lemon, lemon zest, 1/2 cup of breadcrumbs, red pepper flakes, salt & pepper, olive oil, slice of cheese of choice, ciabatta bread, rocket leaves, avocado, tomatoes, thai chili sauce, mayonnaise, mustard. 

The Preparation
1. In a large bowl mix minced chicken, soy sauce, chopped garlic & onion, spring onions, coriander, lemon juice, lemon zest, breadcrumbs, red pepper chili flakes. Season.
2. Form mixture into patties (not too large or they will crumble when grilling). 
3. You’re supposed to let the patties rest in the fridge for about an hour, I placed these in the freezer for 15 minutes to allow them to firm up.
4. Grill on fry pan or BBQ until meat is done (10 – 15 minutes depending on the size of the patty)
5. To serve – grill cheese on ciabatta. On one side smear with the sauces – thai chill, mayonnaise, mustard. Add rocket. Add cooked burgers. Top with sliced avocado and tomatoes. Initially I was skeptical about the avocados going into an inspired flavored meat patty but the combination works!
6. Bite. Dig in. Say hello to summer. 

I choose life.

Quinoa with grilled tomatoes & caramelised onions and grilled halloumi
Grilled prawns with avocado & rocket salad
Being in a new environment, on a number of recent occasions I have found myself in the position of defending my approach to a holistic lifestyle to reassure everyone that I am not a mental nutcase with control issues. Yes, I admit my dedication to healthy eating, running, and yoga dictates my choices, how I spend my free time, and the social decisions I make. These three integral elements define who I am so they are naturally going to take priority over other things around me. However, I reject all accusations of me being a ‘health/fitness freak’ in that obsessive calorie counting ‘I’m going to spend hours at the gym and not eat anything until I lose weight’ attitude. Anyone who knows me can attest to the fact that my love for food means that I can eat like a horse. A very hungry race horse. In fact, portion control is probably something I need to work on in 2012! 

Rather than focusing on a weight loss goal or having abs (or buns) of steel, I make conscious decisions on what I eat and what I do with my spare time because it is a lifestyle choice. It boils down to the simple fact that healthy, home cooked eating and exercise makes me feel better. It gives me focus and a passionate drive. Despite years of growing up in a nutrition centric household (to this very day condensed milk is banned from our home), this epiphany was inspired when I discovered running and yoga. With regular practise of both activities you become more attune to every single tingle and sensation (both good and bad) that your body exudes. Having this strong awareness encourages me to actively choose foods that will help nourish me to make me stronger, spark positive energy, and achieve a greater sense of clarity. 

I love having like-minded people who share this attitude and find it inspiring to be able trade healthy recipes and workout advise (funny, I would have never thought there would be that many similarities between yoga and circuit training!). For a recent recipe swap dinner, I introduced a dear friend of mine to the joys of quinoa by cooking the grain with roasted tomatoes and caramelised onions, topped with grilled halloumi. A side salad of grilled shrimps with rocket and avocado, along with grilled lebanese bread to mop up any juices completed the dinner. We experimented with the food layout to show that you can recreate restaurant style meals using wholesome ingredients prepared lovingly from your kitchen. See, healthy eating does not equate to food depravation (that is fad diet territory). It is about choosing the right mix of nourishing ingredients to create a delicious, filling, and nutritious meal. And I’m going to continue down this path so that I will still be happily doing headstands and ‘mental’ running sessions for the next 10, 20, and hopefully 30 years. 

‘Your outlook on life is a direct reflection of how much you like yourself.’
-lululemon

Healthy can be pretty – Quinoa with roasted tomatoes and caramelised onions topped with grilled halloumi

Grilled prawns with avocado and rocket

The Ingredients:
Quinoa & halloumi: 1 cup of quinoa, chicken stock, red onions, cherry tomatoes, dried italian herbs, cumin, paprika, salt & pepper, olive oil, halloumi

Prawn salad: prawns, olive oil, chill flakes, avocado, rocket leaves, and for the dressing – lemon juice, dijon mustard, salt & pepper, olive oil

The Preparation:
Quinoa & halloumi

1. Sautee onions with olive oil and a pinch of salt until onions have caramelised. Set aside.
2. Halve cherry tomatoes and sprinkle with italian herbs and a pinch of salt. Roast and set aside.
3. Cook quinoa with chicken stock and cumin. When grains are cooked sprinkle paprika.
4. Combine all ingredients above into the quinoa.
5. Grill halloumi – the trick to ensure the cheese does not stick onto the pan is making sure that you place the sliced cheese on a very hot pan.
6. Top grilled halloumi on quinoa mixture. 

Grilled prawn salad
1. Marinate prawns in olive oil and chilli flakes. Set aside for 15 minutes.
2. Grill prawns until they turn a coral pink and serve on a bed of rocket and chopped avocados.
3. For the dressing whisk olive oil, lemon juice, djion mustard, salt & pepper. Drizzle over salad.