Cultured Greens - We Care for Your Wellness

Thai Carrot Salad with Peanuts

Carrot and Corn Soup

Carrot Casserole

Herbal Potatoes

Lemon Parsley Potatoes

Cream of Potato Soup

Beancurd Blossoms

Cheesy Vege Pizza

Kung Po Chicken
(non-spicy variation)

Crunchy Burger

Onion Omelette

Lotus Pork Rib Soup

Fried Radish Cake

Rainbow Greens

Golden Pumpkin Rice

Simmered Zucchini with Tomatoes

Lotus Root Tempura Delight

Chinese Potato Sticks

Fine Bean Mix

Beansprouts Silver Mix

Hot Plate Mix with Tofu

Coleslaw

Thai Carrot Salad with Peanuts

Ingredients:
300 grams of fine carrots

Chilli Vinaigrette Dressing:
¼ cup of rice vinegar
3 tablespoons of fresh lime juice
1 tablespoon of fresh orange juice
1 tablespoon of orange zest
1 tablespoon of chopped fresh cilantro
3 tablespoons of pure maple syrup
¼ teaspoon of red chilli flakes

Garnishing:
1 cup of chopped peanuts
Finely chopped fresh mint

Cooking Method:
1.	In a food processor, blend all the vinaigrette ingredients. Add the chilli flakes last, adding them a little at a time to get the right taste.
2.	Pour half the dressing over the carrots and save the rest of the dressing for subsequent use.
3.	Marinate the salad for 15 to 20 minutes.
4.	Garnish with chopped peanuts and mint. Serves 3 to 4.
5.	The salad can be kept refrigerated for up to 1 week.

Carrot and Corn Soup

Ingredients:
100 grams of diced carrots
100 grams of diced corn
100 grams of sliced potatoes
500 grams of pork ribs
2 teaspoons of salt

Cooking Method:
1.	Boil 2 litres of water and add in all the ingredients.
2.	Cover and simmer for 3 hours or until the carrots are tender.
3.	Serve immediately or keep warm for consumption later. Serves 3 to 4 diners.

Carrot Casserole

Ingredients:
1 can of cream of mushroom soup
600 grams of sliced carrots
100 grams of finely chopped onion
1 small bag of potato crisps

Cooking Method:
1.	In a greased casserole dish, make alternating layers of carrots, soup and onion.
2.	When the layers are filled, bake the casserole for 20 to 25 minutes until it is piping hot and bubbling.
3.	Crush the potato crisps and sprinkle them over the casserole 5 minutes before serving.
4.	Put the casserole back into the oven to brown, after which it is ready to be served.


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