關於 no gluten means ，我們在網路上蒐集到這些相關的討論、資訊與評價

🤓 Do you know the term hummus comes from the Arabic and literally means chickpeas? 🤓

This week, I tried the hummus from the brand Wild Garden. I think hummus is the perfect appetizer to eat with friends or family. You can eat hummus with some pita, chips or vegetables such as raw carrots! I even like to add a bit of olive oil and lime juice on top of it 😋

🐚 Eastern Mediterranean food
⭐ Creamy and delicious
🌿 Vegetarian
❌ Gluten-free, No trans-fat

Here are the clues about the product I will talk about next week…

I am a French cake
and a French female name
starting with an M…

Can you guess what it is? 🧐
If you know the answer, please write it down on the comments bellow.
Keep tuned to discover my first product next Friday at 3pm! 🤗

/ 阿福翻譯年糕 /
你知道 #鷹嘴豆泥 這個詞的用法是來自阿拉伯嗎？
事實上，字面的意思就是 #鷹嘴豆

本週我吃了Wild Garden的鷹嘴豆泥，它是和親朋好友聚餐時很棒的開胃菜，可以搭配口袋餅、薯條或蔬菜沙拉(例如🥕紅蘿蔔)，我更喜歡在上面淋上橄欖油及檸檬汁！
（😰這...阿福無法流口水QQQ你們也吃鷹嘴豆嗎？
◾中東地中海美食
◾滑順及美味的口感
◾素食者可食用
◾無麩質，無反式脂肪

#下集預告 Elisabeth下週開箱的產品線索是...🧐
1⃣ 我是法國蛋糕
2⃣ 是法國女性的名字😳開頭的字母是M…

💬猜猜看是什麼，下週五見囉 🤗

#家樂福 #ElisabethInCarrefour

[Paris pastry shop / 巴黎甜點店] Maison Plume • Pâtisserie (For English, please click "see more")

還記得幾個禮拜以前我們討論過「#為什麼法式甜點需要鑑賞」嗎？那時候我曾經提到希望「#甜或不甜」不會再是評判一個甜點是否好吃的主要標準，畢竟法式甜點能夠品味的部分太多，從作品本身的製作細節、風味搭配，到主廚理念、創意、過往創作，甚至整個淵遠流長的歷史發展，都可以是欣賞的重點。不過，那之後我仍然收到不少回應，希望我能分享「#最不甜」的甜點...正好我前陣子去了一家以「無添加糖、無麩質、有機」為號召的甜點店，可以和大家介紹一下。

「有機」、「無麩質」等都是近幾年巴黎飲食界最流行的關鍵詞，不過甜點店要做到「無添加糖」還是比較前衛，Maison Plume 是其中一家。所謂「無添加糖」（sans sucre ajouté）意思是指「不在食材原有的甜味額外加入人工製糖」，所以利用食材本身的甜味、本來就有糖分的水果、果汁等等都是可以接受的。有些號稱「無糖」的店家會使用蜂蜜或是龍舌蘭糖漿等來代替砂糖，但位於巴黎的瑪黑區 Maison Plume 卻在女主廚 Tara Pidoux 的堅持下一概不使用。

這家以淡紫色為主要視覺的甜點店風格雅致，以「plume」（羽毛）為名，更暗示了作品輕盈無負擔的特色。店中所有的甜點從慕斯蛋糕、塔、泡芙、沙布列餅乾等，都使用橢圓形的模具，以符合「羽毛」的整體形狀。當天我和朋友們總共選了三樣甜點：開心果泡芙（Chou Pistache）、香草核桃塔（Plume Vanille-Pécan）、西洋梨杏仁塔（Plume Poire-Amandine），外觀呈現非常細緻美麗，也吃得出選材的用心。最妙的是我的德國朋友在吃了幾口之後，竟然說出所有台灣人都會說的一句話：「嗯，好吃！而且不會太甜！」不過我是覺得有加入西洋梨的那一款因為有水果天然的芳香和甜度，整體比較平衡，我自己點的那一個香草核桃塔因為沒有糖，所以底下的沙布列不夠濕潤、較為乾燥鬆碎，堅果的香氣如果能有多一點糖襯托，會更為明顯。

「減糖」議題在法國一直有不少討論，但我個人認為，如果是品嚐甜點，有糖是應該的。甜味是愉悅感非常重要的來源、人類為什麼發展出吃甜點的文化正是奠基於此。適宜的甜度能夠更好地發揮許多食材的特色，風味會比完全不加糖來得更為豐富，更不用提許多甜點元素如蛋白霜等，沒有足夠的糖量根本無法成功製作。只不過把握甜度是專業，還需要考慮到各地的消費者口味、主廚本人的主觀意見等，也是一門藝術。不過許多人因為健康的需求，確實需要控制糖量攝取，完全不加糖的甜點應該造福了不少顧客。

接下來就請大家點開照片欣賞；追求「不甜」的台灣消費者們，也別忘了把這家店記起來喔！

🔖 延伸閱讀：

為什麼法式甜點需要鑑賞：https://tinyurl.com/y54dacbu

手把手教你如何鑑賞檸檬塔：https://tinyurl.com/y3ht8tt2

甜點作為藝術品：https://tinyurl.com/t62yj2r

*****

Still remember that we’ve discussed “why tasting is needed when having French pastries” several weeks ago? I mentioned that I hope one day “sweet or not” will no longer be a major criteria to judge whether a pastry / dessert is good not for certain people since there’re so many parameters and details to appreciate, such as the visual presentation, match of flavours, the philosophy and creativeness of the chefs, as well as the long history of the development of French pastries as a whole. But I still got lots of feedbacks asking me to recommend where to find the “least sweet” pastries and desserts in Paris. I happened to visit a pastry shop making organic pastries free of sugar and gluten a while ago, so here you are!

“Bio” (organic), “sans gluten” (gluten-free), etc. are some keywords that you can’t miss when you talk about the food scene in Paris in recent years. But it is still quite edgy for a pastry shop to offer pastries free of sugar. Maison Plume is one of the very few of them. “Sugar free” actually means “no sugar added”. Using the natural sweetness of the ingredients, fruits, and juices are a common strategy. Some people might use honey or agave syrup as an alternative sweetener, but at Maison Plume, the female chef Tara Pidoux takes none of them.

Named after “plume” (“feather” in French), Tara makes pastries that are as light as feather. Almost everything is in feather shape, including mouse cakes, tarts, choux pastry, and sablé biscuits, etc. The day when I visited, my friends and I picked the Chou Pistache, Plume Vanille-Pécan, and Plume Poire-Amandine. All of them are very delicate in their presentations and are made with quality ingredients that you could really taste. One interesting thing is, after the first several bites, my German friends announced, “Hmmm, they’re really delicious! Not so sweet!”, just as what we hear all the time in Taiwan. But for me, I actually preferred the Poire-Amandine that is sweet enough, thanks to the pears, to add some depth and layers to the overall taste. The sablé base of the “Plume Vanille-Pécan” that I had was crumbly but a bit dry. The nutty flavour of the pastry could actually be more pronounced if there was a little more sweetness.

Sugar reduction has been a topic of debate, even in France. But I personally think sugar is necessary since we’re talking about desserts and pastries. Sweetness is strongly linked to pleasure, which lays the foundation of the development of pastries and desserts. Proper sweetness could actually bring out the best of many ingredients that might taste plain when sugar is absent, not to mention the fact that sugar is an essential factor to succeed many pastry components, such as meringue. Nevertheless, sugar level control is an art that the taste of customers and opinions and beliefs of pâtissiers have to be taken into consideration as well. Given the rising health concern, the emergence of no sugar pastries and desserts is indeed a wonderful news for many.

Click on the photos and get to know more about the shop and the pastries. Don’t forget to note it down if you’re also opt for low- or no-sugar pastries!

🔖 You might also be interested:

Why "tasting" is needed when we enjoy French pastries: https://tinyurl.com/y54dacbu

How to taste a lemon tart: https://tinyurl.com/y3ht8tt2

Pastries and desserts as artworks: https://tinyurl.com/t62yj2r

#yingspastryguide #paris #maisonplumepatisserie #yingc

【你問我答Round 1】Part 2/3

Me leading my mum to recite the Deliverance Mantra before our lunch.

Once a serial entrepreneur, my mum is an extremely smart woman, but likes to play dumb when it comes to mantra recitation.

I say I will only come out for meals with her, if she recites the mantra.

She says she can only do it when I recite with her. (I have been doing that with her for years, and she still says she can't remember, but has no problem recalling the top 3 prizes for 4D in the last month... #facepalm)

#sillytrivia

.

Answering the second question from my AMA, Ask Me Anything, in my Saturday's post.

.

【我們的身體是祭壇】

QUESTION 2: from Tay Yeng Hwee

"Morning Ji Qian, does eating meat gives us more sin? What do you recommend meat eaters to do (other than giving up meat)?"

My answer:

往生淨土、超生出苦
南無阿彌陀佛
南無阿彌陀佛
南無阿彌陀佛

This is the 往生短咒, Short Mantra for Rebirth to Pureland.

Recite it for 7 times before every meal and dedicate the merits to the animals killed for your meal. This enables the animals to break free from the animal realm and eventually be reborn in the Pureland.

At the same times, this cultivates compassion, gratitude and patience in us before every meal.

Did I mention it's free too? 😁

I practise not eating 3 types of meat: 不見殺、不聞殺、不為己殺.

I abstain from consuming animals that are killed within my sight, whose dying sounds are heard by me and killed specifically for me (e.g. live seafood). Such meats are considered impure. I also do not do fishing or prawning.

Shakyamuni Buddha wasn't a vegetarian. Buddha's top 10 disciples who attained the state of Arahants weren't either. They had to eat what they are given during their alms.

Way before microscopes were invented, Buddha had said these famous words:

一杯清淨水，
八萬四千蟲，
如果不持咒，
如同殺眾生。

A glass of clean water comprises 84,000 living organisms. If a mantra isn't recited before consuming it, it carries the same sin of killing.

The practice of vegetarianism started from the Liang Dynasty, when 梁武帝 Emperor Wu passed a decree stating all members of the Sangha must practised vegetarianism. Hence, Buddhists in Chinese countries adopt the practice of vegetarianism.

Humans get to live at the expense of other beings. Otherwise, we will all die.

We eat the cells of animals, the cells of plants, the offspring of animals, the offspring of plants, as well as the milk of other animals meant for their offspring.

They perish to feed the life force in us.

When we talk about eating meat, it should not be limited to only animals we see with our naked eyes, like ducks, pigs, cows and fishes.

That would be too narrow-minded and simplistic.

As we expand our view of the universe, we will see that anything that can grow and has life is a living thing. Taking away its ability to live is killing. Why shouldn't that include vegetables and tiny-weeny bacteria too?

Should one life be more valued than another, based on size?

Yet, no matter how minuscule a life is, every life has a Buddha nature in it.

When we fall sick, we consume medication to kill the bad bacteria in us.

When we bath, we wash away bacteria with anti-bacterial soap.

When we plough the soil to grow our crops, we trample on worms and bugs, and use pesticides to kill anything that threaten our harvest.

Man injects hormones into animals and modifies the genetics of plants to have them grow in a manner we fancy. That is manipulative killing.

Countless animal testing are done to invent new medication and formulate the daily products we used.

Can we eat less medication? (More hospitals are being built.)

Can we buy less products? (More malls are opening in the real world and virtual world.)

Even plastic straws kill lives.

From a universe's viewpoint, nothing is truly meat-free and sin-free.

When a vegetarian consumes vegetables and gluten deliberately made in the form and texture of animal meat, the thought of eating animals is still prevalent. That does not mean less killing.

Our bodies is a sacrificial altar, a collective life force built from all these animals, plants and micro-organisms that died.

Hence, when we do not use our bodies for the collective good of all living beings, but only living for ourselves, that is the greatest sin of all.

The cells of the food we consume continue to grow inside us. When we recite Buddhist mantras/sutras, we are nourishing the cells with powerful positive energies, and transforming the "meat" (葷) nature into a "vegetarian" （素) nature.

(Ever heard of the Hidden Messages in Water by Dr Masaru Emoto?)

As we eradicate our negative karma with every recitation, the animals and organisms also get their negative karma purified.

冥陽兩利、利己利他、共同成就。

One can definitely opt to be a vegetarian, if he believes that means less suffering for the animals. Some Bazi are also more inclined to be vegetarians. Excessive consumption of meat can also lead to health issues.

But like what Buddha expounded, if a deliverance mantra isn't recited before the meal, that does not negate the sin of killing.

Yeng Hwee's religious affinity definitely lies in Buddhism, and not Western religions.

Don't be like my mum. I hope Yeng Hwee gets to start early, so that the merits he accumulated will not only help him and his ancestors, but also be passed on to his children (if there is enough...).

#BESTinheritanceEVER #祖先有德 #後代昌盛

Thank you for your belief in me to ask this question, Yeng Hwee. 🙏

Hello Kitty Osumashi Japanese clear soup and miso soup 'Takara no Fu'. Takara means treasure, Fu is wheat gluten. Fu is like soft crouton. It don't have specific taste, but it can soak soup well. The soup soaked Fu is good taste. They are Fu speciality shop 'Fumuroya' item. They are very interesting soup, aren't they? They are mild and delicious! Each of them are 432 yen(3.95 USD).
#japanesestuffchannel, #hellokitty, #misosoup

I hope you guys like my creative collaboration with Squarespace. =) Create your own website, visit http://www.squarespace.com/food for a free trial (no credit card information required!) Key in the Promo Code "FOOD" to get 10% discount.
p/s Spot the dog in the video. =P

It’s fall, which means Pumpkin Pies!! This recipe is nut, dairy & gluten free. It is healthy, extremely simple and easy to make with minimal ingredients. You can have it for breakfast or snack throughout fall.

Try it out and share your pumpkin pie creation with me on Facebook or instagram. xx

Ingredient List:
1) Oat Flour
2) Milk (any choice)
3) Honey / Maple Syrup
4) Salt
5) Vanilla Extract
6) Pumpkin Puree
7) Silken Tofu
8) Pumpkin or Mixed Spice
9) Oil (Coconut, Canola or Olive)

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Lots of Love xx

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