Fruit Mochi Recipe Perks

• No baking required!
• Simple 3-minute microwave mochi method
• No added dyes! The soft purple hues are extracted naturally from the purple plum skins.
• Uses fresh plums (not pickled ume)
• Designed to be made ahead and served perfectly chilled
• Make it dairy-free or regular
• Naturally gluten-free
• Easy recipe for first time mochi makers

Ingredients You'll Need

Mochi Dough

• Japanese sweet glutinous rice flour - Our favorite brand is Mochiko. It's made from finely ground short grained Japanese sweet rice and its gluten-free.  This type of flour is what gives this plum daifuku, mung bean daifuku mochi and Chinese new year cake it's addictive soft and chewy texture.
• Granulated Sugar - The sugar flavors the plain dough but more importantly it keeps the mochi dough soft and tender, so it is easier to work with.
• Plum peels boiled in water - creates a natural light purple hue to color the mochi dough.
• Water - along with a few teaspoons of boiled plum water are added to make the dough.
• Coconut oil - virgin unrefined or you can use unsalted butter, if you do not need this recipe to be dairy free. Coconut oil helps the mochi dough stay smooth, pliable and it makes it a little less sticky.

Orange Cream Filling (Dairy Free or Regular)

• Unsweetened Coconut Cream or Regular full fat Whipping Cream - If you want to keep this recipe dairy free use one can of full fat coconut cream chilled in refrigerator overnight and read our recipe for coconut whipped cream for helpful recipe tips.

Do not go with an off brand or cheap coconut cream because they do not whip up well. The best coconut creams have only coconut in the ingredient list without any fillers like guar gum. Arroy-D is one of our favorite brands to make whipping cream.

• Powdered sugar - to add sweetness
• Vanilla extract - for a pop of flavor
• Orange zest - adds freshness
• Warming spices - dried ground cinnamon, ginger and cardamom. Spiced plums, like in our plum and cherry crumble, are one delicious pairing you can't pass up!

Fruit (Plums)

Did you know there are so many different types of plum varieties? Choose fresh ripe plums that are easy for you to source in your area. Pick the plums that give slightly when gently pressed and smell fruity and aromatic. We used black ruby plums because they are in season now and have this deep purple skin which is perfect for dying the mochi this beautiful light purple hue.

If the plums are not ripe, this Japanese dessert will be sour. On the other hand, if the plums are overly ripe, they will not hold up their shape inside the fruit mochi. Please do not use Japanese "ume" pickled plums because that salty flavor is not good in this plum daifuku recipe.

For Dusting and Handling

• Cornstarch or potato starch because mochi like to stick to everything.
• Plastic wrap - to wrap the rolling pin in to prevent sticking

Step -by-Step: How to Make Plum Daifuku

• Make the spiced orange cream filling using either chilled coconut cream or heavy whipping cream - your choice! Whip together the coconut cream (or heavy whipping cream), vanilla, powdered sugar, cinnamon, ginger, cardamom and orange zest.

• Prepare the plums by cutting in half, removing the pit and peel.

• Cook the plum peel with water to extract the purple color.

• Add sweet glutinous rice flour and sugar to a medium bowl and mix.
• Slowly add the cooled water dyed with the plum peel.

• Microwave the mochi loosely covered with plastic wrap and stirring well in between each session with a wet spatula. The mochi dough is ready when it looks glossy and translucent! Add Coconut oil while dough is warm.
• Cool until it is just warm to the touch.

• Cut, Roll and Shape into 8 circles.

• Fill the plum Daifuku with a little of the orange cream filling and then ½ of a fresh plum with the flat side facing upwards.
• Pinch the edges closed, trim the excess and freeze.

Mochi Tips That Actually Matter (Troubleshooting + Solutions)

We want you to be a successful mochi maker on the first try. However, sometimes life happens. These are the tricks of the trade to either prevent or fix a mochi dough issue.

How to keep mochi from sticking?

• Don't forget to add the coconut oil while it is still warm!
• Wrap your rolling pin with plastic wrap! You can thank us later.
• Use ample cornstarch on your rolling area and on your fingers.
• Consider using plastic wrap on the rolling surface. It's best to tape down the edges of the plastic wrap so it does not move while you are rolling out the dough.
• Store prepared fresh fruit mochi on a plastic wrapped dish dusted with a little cornstarch in the freezer until ready to serve.

How thin or thick to roll the mochi dough?

• Roll out the mochi dough about ⅛ inch thick with the edges thinner than the center.
• Mochi dough stretches while it is warm and contracts when it is cold.

What to do if it tears?

• If you are just rolling out the dough, don't sweat it! Just pinch the torn area closed with your fingers and roll out again.
• Did your plum Daifuku tear after you have filled it and the hole is small? Don't sweat it. Just get it in the freezer straight away so that it freezes and no longer leaks out the creamy filling.

How to handle humidity?

• Living in hot and humid climate, turn on the air-conditioning (aircon) or run the dehumidifier while you are assembling the cream filled mochi. Humidity makes the mochi dough stickier and it can deflate the orange cream filling.
• Chill or freeze the spiced orange cream filling for 30 minutes to 1 hour before filling the mochi.

Working time before the dough hardens?

• It takes about 5 minutes or so at room temperature for the mochi to be cool enough to touch. Then, time is of the essence.
• If dough gets too hard to work with, microwave for 10 to 15 seconds to get it pliable enough to work with again.

What is the most efficient way to work with mochi dough?

• Create a Ford Motor Assembly line process. (smiling)
• You can either roll out the entire dough and use a large 3-to-4-inch biscuit cutter to cut into 8 circles. If you do not have a biscuit cutter, roll the dough into a long snake and cut into 8 equal portions and roll out each one into a 3-4-inch circle.
• Use a silicone or aluminum muffin/cupcake pan dusted with cornstarch and /or plastic wrap and lay the rolled circles into the pan leaving space in between so the dough circles do not stick together. Then, immediately fill with a dollop of the orange cream filling and plums.
• Pop them in the freezer straight away!

Flavor Notes & Variations

• Swap plums with mango, strawberry, peaches and more.
• Adjust the spice level to your desired amount. Add more ginger, cinnamon or less cardamom or leave it out altogether.
• Try a different citrus fruit zest like yuzu, mandarin or lemon.
• Add a little cream cheese or Greek yogurt for a tangy addition to the orange cream filling.
• Swap out coconut cream for heavy whipping cream if you don't need this recipe to be dairy-free.

How to Serve (Teatime + Pairings)

Plum mochi are perfect for a spring gathering or Hanami (cherry blossom viewing) because they can be made in advance.

These bite sized treats with orange cream filling are best served slightly frozen for an ice cream textured creamy teatime treat. The mochi skin is soft and chewy but with frozen cream and fruit. It's heavenly!

But what is teatime without a delicious tea pairing with these gorgeous handcrafted Japanese Tea Sets we ordered from Umi Tea Sets. Super cute and so sturdy, its perfect for sharing several pours of your favorite tea. Some of our favorite tea pairings with plum mochi are…

• Jasmine tea or a floral tea like rose or chrysanthemum.
• Green tea like sencha, genmaicha, or matcha
• Lemon ginger tea
• Or even a fun cream earl bubble tea

Final Tips Before You Start

• Freeze the spiced orange cream while you are making the mochi dough.
• Work quickly while the mochi dough is warm.
• Don't overfill mochi with spiced orange cream, use only about ¾ tablespoon per each.
• Freeze at least and hour before serving for the best texture.

Why You'll Love This Recipe

• Big flavors: Something magical happens with you stir fry ginger, green onions and tomatoes together with a little soy sauce and sesame oil. Once you add a little splash of water, you have the most flavorful self-saucing ginger scallion sauce EVER!
• Delightful Textures: The eggs are soft and tender. The tofu has a light sear, and the juicy shrimp have a tender snap or crunch when you take that first bite.
• 💪 High Protein Meal: Up to 24 mg protein per serving.
• Gluten-free recipe adaptable
• "EGGceptable" (because eggs can really be eaten any time of the day). As a matter of fact, we had a bowl this morning for breakfast. It kept us powered up strong all morning long.
• Eat Lucky Shrimp for the Chinese New Year because shrimp symbolize happiness and joy!
• Short on Time Dinner Solution: Even if you shrimp are still frozen solid when you come home from work- you can still get dinner on the table in under 20 minutes. More helpful hacks on thawing shrimp in the recipe card.

Ingredients with Traditional Chinese Nutritional Information

There are 5 energies of foods cold, cool, neutral, warming and hot foods, according to Traditional Chinese Medicine (TCM). The goal is to balance the energy of food in a recipe to maintain your bodies' hemostasis. Each one of us has a different body constitution but neutral foods are tolerated by all body types. As you can see, there is a nice mix of warming, cooling and neutral foods in this quick Asian shrimp and egg recipe.

• Eggs - (Neutral Energy) - extra-large organic preferred.Assume 2 to 3 eggs per person depending on how hungry they are. You can also use all egg whites or a mixture of egg yolks and whites, if you are watching your cholesterol levels. Did you know that egg yolks are considered warm and egg whites are considered cooling. Combined, they become neutral in energy.
• Shrimp - (Warming Energy) - If you can find large peeled and deveined shrimp, this can save you even more time. Otherwise, you will need peel and devein them before adding them to the egg and shrimp stir fry. 
• Tofu - (Cold Energy) not scrambled but firm tofu cubed and seared. Of course, you can use soft tofu for a silkier texture, if desired.Try to choose an organic and non-GMO option. As you will only use ½ a tofu block, there is plenty leftover to make savory Asian tofu pancakes.
• Green onions vs scallions - (Warming Energy) - either is fine. This aromatic gives
• Freshly grated ginger (Hot Energy) - adds a pop of flavor and freshness to this high protein meal. When all the flavors mingle it creates this light ginger scallion essence.
• Tomatoes (Cold Energy) - Optional but when the tomatoes break down, the juices create a savory saucy egg dish. (Sorry, the tomatoes got left on the counter and did not make it to the shot.) Try our easy tomato grating method, like in our spicy tomato glass soup recipe, so you don't have tough tomato skins or use cherry tomatoes like we did for this recipe.
• Soy sauce or Tamari or coconut aminos for gluten free (Cold Energy) - Adds that classic Chinese-style flavor.If you need to watch your sodium intake, consider substituting a lower sodium soy sauce.
• Sesame oil - (Warming Energy) - Nutty, rich and takes this easy shrimp and egg recipe to the next level.
• Cornstarch - (Cool Energy) seals in the juices and makes the shrimp extra crunchy when stir fried.
• White pepper (Warming Energy) or regular black pepper for a little kick of heat.

Step By Step: How to Stir Fry

• Peel and devein shrimp and toss with cornstarch.
• Cut tofu into small chunks.

• Beat the eggs.
• Add tofu to the beaten eggs

• Sauté shrimp on both sides and remove from pan
• Stir fry freshly grated ginger and scallions
• Add fresh chopped tomatoes.

• Lightly scramble the eggs and tofu mixture and season to taste.
• Drizzle in soy sauce (tamari), sesame oil and splash water and toss well.
• Add the cooked shrimp to the scrambled eggs and tofu with a quick toss.
• Serve while hot!

Self-Saucing Ginger Scallion Sauce

When you are trying to get dinner on the table fast, the last thing you need to be doing is worrying about everyone adding their own extra special condiments or making an extra sauce on the side.

The beauty of this quick Chinese stir fry is when the stir-fried ginger, scallions, tomatoes, soy sauce, sesame oil and a splash of water hit the pan they combine, and the tomatoes break down to create this simple sauce right in the pan. It's super light and there is no need to add a cornstarch slurry to thicken it up.

Asian Variations and Toppings

Cantonese flavors are light and not spicy. If you want to amp up the flavors even more, consider adding these…

• Garlic chili sauce or a drizzle of Sriracha sauce.
• Chili oil or a sprinkle of dried red chili flakes.
• Sprinkle on roasted sesame seeds or crispy shallots on serving.
• Use up that extra homemade Asian sauce instead of adding soy sauce to the recipe.
• Add a splash of Shaoxing wine or cooking sherry with the soy sauce and sesame oil to boost the Asian aroma and flavors.
• Stir fry quick cooking veggies like spinach, bok choy, thin sliced cabbage or your favorites before adding scrambled eggs and tofu. This adds a pop of extra vitamins and nutrients.
• Serve over Hong Kong fried rice or even gochujang fried rice.

Tofu Texture Preferences

There are a few ways to prepare the tofu in this easy weeknight recipe, but it all comes down to your personal preference.

Silky-Smooth Cantonese Method: Use silken tofu instead of firm tofu. You will prepare the recipe the same except, instead of tossing and scrambling the eggs and tofu together, you will turn down the heat after adding them both to the pan, add seasonings and cover with a lid. Then, continue to cook without moving the ingredients in the pan, just until the eggs set. Top with cooked shrimp and serve over rice.

Asian Fusion Method: This is the method we used for this recipe. It's a combination of the silky-smooth Cantonese method and the seared tofu method. The result is a soft and tender texture with loads of flavor.

Seared Tofu Method: First, dry the tofu well so you can achieve the crispy edged tofu. This method uses extra firm tofu coated with a little cornstarch, salt and white pepper. Sear the tofu in oil on both sides until lightly golden.  If your pan is large enough, you can do this along with the shrimp. This method gives a unique crunchy texture with soft eggs.

Tofu Scramble Method: Have you tried our Spicy Tofu Scramble or Italian Scrambled Eggs? The texture is kind of a combination of both. We tried it and I must say we prefer to have distinct tofu cubes in the recipe from a texture perspective. But you do you!

How to get the Best Egg Texture?

• Cook the eggs over medium low heat.
• Gently move the eggs from one side of the pan to the other.
• The goal is to have larger soft and tender eggs so do not be overjealous with your spatula - gentle movements.
• Add the seasonings (soy sauce, sesame oil, salt and white pepper) and a good splash of water to the eggs BEFORE they are 50% cooked.
• Remove the pan from the heat when they are about 75% cooked through. The heat from the pan will continue to cook the eggs.
• Serve up the sir fry shrimp and eggs while still steaming hot along with the juices from the pan.

Tips for Tender Shrimp

Shrimp should have an addictive little snap or crunch when you bite into them. They should not be chewy or tough but tender and juicy in the center. Here are a couple of recipe hacks to help you achieve perfectly cooked shrimp in a stir fry.

• Dry your shrimp well with paper towels before coating them in the cornstarch, salt and white pepper mixture. Let the shrimp sit for 2 to 3 minutes while you beat the eggs and prep the rest of your ingredients. This step seals in the juices while creating a light crispy exterior.
• Using a little light oil in a pan or wok, sear the shrimp on each side for about one minute or until they are no longer translucent. Don't overcook!
• Don't over crowd your pan. You may need to cook the shrimp in batches, depending on the size of your pan.
• Immediately remove the shrimp from the pan and set aside.

How to Serve?

The most traditional way to serve this Chinese shrimp and egg stir fry is with steamed rice. However, if you want to keep it low carb, consider serving over cauliflower rice or adding more stir-fried vegetables.

Try these serving ideas...

• Over toasted crusty bread.
• With a side of stir fried garlic pea shoots or a turmeric vegetable medley to keep this recipe low carb.
• As a topping for congee.
• Inside and avocado boat for a low carb option or inside a roasted sweet potato for spleen qi loving meal.

Black Sesame Seed Flavor

Black sesame seeds really shine in desserts because of their irresistible deeply nutty and earthy flavor with a little edge of bitterness. When you add a touch of sweetness, something magical happens. The flavors become complex balanced and intensified. Not to mention, the midnight black color steals the show with its dramatic eye-catching appearance.

Health Benefits

What black sesame recipes don't cover in looks, they make up for in their health benefits. From a Traditional Chinese Medicine (TCM) perspective, black colored foods like black sesame seeds (Hei ze ma, 黑芝麻) may help by nourishing the kidney and liver, replenishing blood, restoring vitality and relieving constipation.  The energy level of black sesame seeds is neutral making it a good choice to maintain balance in the body for most individuals.

Asian Fusion Desserts

Living in Asia allowed us to enjoy black sesame seeds in our diet way before it was cool to do so.  Did you know that black sesame seeds were first used in China thousands of years ago used primarily for its medicinal properties. From there, it moved to Japan where they experimented putting this super food into desserts.

Living in both Hong Kong and Japan, has given us a unique perspective on flavor combinations possible with black sesame seeds. We love creating and testing recipes that bring traditional Asian flavors to the Western World to create an Asian-fusion delight.

How it all Started

Let's start out with THE very first dessert recipe in Asia that made us fall madly in love with the flavor of black sesame seeds. For a Westerner, the idea of eating a warm soup (tang sui as it is referred to in Hong Kong) for dessert may seem a bit foreign - I get it. But hear us out, this recipe will completely transform how you feel about eating a hot porridge as a sweet treat.  Enjoying Black Sesame cereal especially in the cooler winter months is a delicious way to warm up from the inside out and support your kidney yin. 

What Flavors Pair Well with Black Sesame Seeds?

• Cardamom
• Matcha
• Chocolate
• Earl grey
• Walnut
• Citrus fruits like lime, lemon, yuzu and orange
• Berries like strawberries, raspberries or blackberries
• Dried fruits like Chinese red dates, goji berries
• Bananas
• Mangoes
• Coconut
• Vanilla and caramel
• Durian
• Sweet potatoes

What is the Difference Between Black Sesame Seeds and Nigella Seeds?

Don't confuse black sesame seeds with nigella seeds. They have a very different flavor profile. Yes, they are both seeds and are black and similar in shape but that is where their similarities end. Black sesame seeds are nutty and rich in flavor. Whilst Nigella seeds taste is oniony and peppery. That would not be good in a dessert!

Are White Sesame Seeds and Black Sesame Seeds the Same Thing?

White sesame seeds differ from black sesame seeds in processing, flavor and nutritional levels but they both come from the same plant. White sesame seeds are white in color because the hull is stripped from the sesame seed. Their flavor profile is milder compared to black sesame seeds. They are nutty and is delicious in Middle Eastern recipes like tarator sauce, European and American baking.

Black sesame seeds are black in color because the hull remains intack. Their flavor profile in nutty but with a little more intense earthy and a slight bitterness at the end. Black sesame seeds are more comonly found in both savory or sweet Asian recipes. However, the biggest difference between white sesame and black sesame seeds is in the health benefits. Black sesame seeds have more nutrients, antioxidants, fiber and nourishes kidney and liver, according to TCM compared to white sesame seeds.

Black Sesame Viral Trend

This black sesame recipe is going to be the start of a new viral trend. Inspired by one the most requested Hong Kong recipes, our Homemade Black Sesame Paste, these bliss balls are deeply nutty, sweet and have an addictive earth umami flavor that we just can't get enough of.

The roasting of the black sesame seeds and walnuts gives these black sesame balls a warm comforting flavor, whilst the Chinese red dates, goji berries and honey add sweetness. Hands down, these little balls of awesomeness are one of our favorite ways to replenish our energy.

Recipe Inspiration

Have you ever visited the Sheung Wan district in Hong Kong? These streets are filled with Traditional Chinese Medicine (TCM) Shops and small shops selling herbal ingredients.  I was feeling a bit tired and run down so I went to look for a natural way to get my energy back. I tried these little "Baifeng Wan" medicine balls, enclosed in wax balls, to revitalize me.

Oh, my goodness, they tasted horrible! Well maybe not horrible, but certainly not good. They were slightly sweet due to the honey but extra bitter from the herbs. So that got me thinking…

What if there was a way to nourish your body with delicious everyday ingredients that tasted delicious and were a fun to eat on the go? That is how the recipe for these easy no bake energy bliss balls with black sesame seeds was born.

Ingredients & Health Benefits

Black Sesame Seeds (Hei Zhi Ma): nutrient -rich and roasted for a deep nutty flavor. Unhulled sesame seeds have more nutrients than hulled so pick this option, if it is availbale to you. Black colored foods are believed to help nourish Kidney Yin Deficiency and replenish jing (our vital essence).

In TCM, black sesame seeds are believed to help with constipation, combat premature graying and nourish the blood. (1) Whether you like a dollop of black sesame paste in a latte, in a bite sized bliss ball or prefer gluten free black sesame cookies, these nourishing seeds are packed with antioxidants.

Walnuts (Huo Ta Ren): These delicious nuts are earthy, rich and buttery in flavor. According to Giovanni, Walnuts in TCM, may help boost kidney qi and brain health along with other functions. (2) You can substitute with almonds although their function is more to lubricate the intestines and may help benefit the lungs.

Jujubes - (Chinese red dates) - dried whole or you can use ⅓ cup date paste. Chinese red dates may help strengthen digestion and nourish the blood along with being sweet and delicious. (3) As an exchange, try dried medjool dates. They are sweeter so you may want to use less of them or reduce the amount of honey.

Goji Berries (Gou Qi Zi) - Sweet, energizing and delicious in a cup of goji berry and red dates tea.In TCM, this fruit is known as a tonic herb. They may help support kidney yin, liver, boost vitality and prevent aging. (4) All we know is that they are delicious in smoothies, as a topping in yogurt, chia seed puddings and they rock in these Chinese black sesame jing ball recipe. (Just as a quick FYI - Be careful adding goji berries to recipes, IF you are on blood thinners. (5)

Honey - Is sweet and delicious but also helps the black sesame and walnut mixture form into balls. It acts as a binder. In TCM, honey may help strengthen digestion and support spleen qi. (6)

Gut Friendly Spices - warming ginger, cinnamon and cardamon.These dried spices are not required but may help with digestion, warm you up, and add extra flavor to the recipe. You only need a little bit, as you don't want to overpower the deep nutty rich flavor of the black sesame seeds and toasted walnuts.

How to Make Black Sesame Balls

• Rinse and soak jujubes and goji berries in hot water and remove pit from dates.

• Toast the black sesame seeds and walnuts in a dry pan.
• Pulse in food processor until pulverized.

• Add drained jujubes and goji berries to the food processor with the black sesame seeds and walnuts.

• Sprinkle in ginger, cinnamon and cardamon if desired.
• Drizzle in honey and continue to blend in the food processor until the mixture starts to stick together.

• Roll into balls.
• Garnish this gluten-free snack with crushed walnuts, roasted black sesame seeds and goji berries, if desired.

Recipe Tips

• Don't pitch the water used to soak the jujubes and goji berries as this makes for a delicious nourishing hot tea beverage.
• A high-powered blender or small food processor works best for pulverizing and blending the ingredients.
• Stop the food processor occasionally and push down the black sesame seed mixture down to the blades with a spoon or spatula to facilitate the blending of ingredients.
• The amount of honey depends on the size of your dates; how powerful your food processor is and the humidity of your kitchen. You may need less or more honey to form into balls.
• The natural oils in the black sesame seeds and walnuts will make the energy bites look shiny, and your hands when you roll them. In addition, this oil will help the mixture form into balls.

Substitutions and Variations

• Want to make this black sesame recipe vegan? Try maple syrup, instead of honey or add more dates.
• Black sesame bliss balls are naturally gluten-free. If you are celiac, be sure to purchase certified gluten-free ingredients.
• Add different nuts or seeds such as pumpkin seeds, pecans, almonds or even pistachios. Although these nuts and seeds are also a healthy option, they do not have the safe medicinal qualities for boosting kidney and brain health in TCM.
• Go Tropical!  Try adding dried desiccated coconut, dried pineapple or dried mango for a healthy on the go snack.
• Chocolate Lover? Sprinkle with unsweetened cocoa powder or add mini dark chocolate chips before rolling.
• Virgin Black Sesame Seed Snobs like us? Skip the added spices or added flavorings and let the deeply roasted black sesame flavor be the dominant flavor.

Garnish Ideas

• crushed walnuts
• toasted black sesame seeds or white sesame seeds
• dried jujubes
• toasted coconut flakes
• unsweetened cocoa powder

How to Store Black Sesame Energy Balls

Room Temperature: for up to a week in a sealed container.

Refrigerator: for up to 2 weeks in a sealed container.

Freezer: up to 3 months in a sealed container. Allow the black sesame energy balls to come to room temperature for about 15 minutes before enjoying. This is our favorite method.

How to Serve

• Try them with a hot cup of tea or coffee.
• Go all out with a black sesame latte with matcha foam.
• Serve on a cookie tray with your other 60 favorite cookies recipes from around the world.
• Plain is our favorite way to give us a boost of energy.

What is the serving size of black sesame balls?

We suggest one to two black sesame balls per serving. Black sesame seeds are nutrient dense, packed with fiber and have a moderate amount of healthy fats and calories, so it is best to restrict the dosage to 1 to 2 balls.

Kidney Yin Nourishing and Jing Supporting

Ok, we are going to get a little medical nerdy here for a moment. We want to let you know that you can replenish jing and nourish kidney yin through diet and lifestyle changes. If you are experiencing menopausal symptoms or premature aging, hang with us for a bit. We have a solution coming your way.

Did you know that according to TCM, we are born with "jing"?

Jing is the fundamental essence that fuels your growth and development.

There is also "post-natal jing" which is derived from the foods we eat, and it is stored in the kidneys. This post-natal jing fuels us, helps us continue to grow, develop, reproduce and hopefully helps us live a long and prosperous life. However, everyday stress, poor eating habits, chronic illnesses, childbirth and just life in general has a way of using up our jing.

As we grow older, menopausal symptoms like hot flashes, dryness and insomnia are believed to be because of imbalance and the result is kidney yin deficiency. It's due to the gradual reduction in jing and depletion of kidney yin (cooling) and the predominance of Kidney Yang (warming). 

How to Prevent the Depletion of Jing?

In today's busy world, we have a tendency to overdo it until you are completely drained and this causes a reduction of jing which is not good for your health. To prevent the depletion of Jing (in Traditional Chinese Medicine), focus on getting adequate rest, eating a nourishing diet as Food is Medicine, practicing gentle movement like Tai Chi or yoga, and managing stress.

These practices may help conserve the body's essence. Your essence is a finite resource that is both inherited and replenished through nourishment. When you need a little extra nutritional boost, enjoy a black sesame walnut bliss ball or two!

Sources:

1. Zhenxia Xu, Min Li, Nanjie Jiang, Changqing Gui, Yunhai Wang, Yuting An, Xia Xiang, Qianchun Deng, Black sesame seeds: Nutritional value, health benefits, and food industrial applications, Trends in Food Science & Technology, Volume 153, 104740
2. Maciocia, Giovanni (1989). "ch. 3: The Vital Substances", The Foundations of Chinese Medicine. Churchill Livingstone. ISBN 0-443-03980-1
3. Bai, Ming, et. al, 2018/01/01, Characteristics and Application Analysis of Chinese Medicinal Herbs Containing Dates, 10.2991/essd-18.2018.66.
4. Hu Shunkai, et. al., Lycium barbarum (goji berry): A comprehensive review of chemical composition, bioactive compounds, health-promoting activities, and applications in functional foods and beyond, Food Chemistry, Volume 496, Part 1, 2025, 146588.
5. H. Leung, A. Hung, A.C.F. Hui, T.Y.K. Chan, Warfarin overdose due to the possible effects of Lycium barbarum L., Food and Chemical Toxicology, Volume 46, Issue 5, 2008, 1860-1862, ISSN 0278-6915.
6. Mohamed G. Sharaf El-Din, Abdelaziz F.S. Farrag, Liming Wu, Yuan Huang, Kai Wang, Health benefits of honey: A critical review on the homology of medicine and food in traditional and modern contexts, Journal of Traditional Chinese Medical Sciences, Volume 12, Issue 2, 2025, Pages 147-164, ISSN 2095-7548.
7. Scheid V. Traditional Chinese medicine--what are we investigating? The case of menopause. Complement Ther Med. 2007 Mar;15(1):54-68. doi: 10.1016/j.ctim.2005.12.002. Epub 2006 Feb 9. PMID: 17352972; PMCID: PMC2233879.

Basic Ingredients

The beauty of this hearty mung bean soup is that your preferred options for vegetable additions are endless. It's a delicious and frugal way to clean out the refrigerator of those little bits and bobs of vegetables. Feel free to change it up and add what is in your crisper inventory. Next to each ingredient we have noted the food's energy as warming, cooling or neutral according to Traditional Chinese Medicine.

• Whole Mung Beans (cooling) - These magical dried green beans are part of the legume family. They make this soup creamy, comforting, and packed with plant-based protein! This nutrient dense food is sometimes also referred to as green gram, moong, mongo, monggo, mash bean or  绿豆 (lǜ dòu) in Chinese. You can purchase whole dried mung beans at major grocery stores like Whole Foods, Walmart in the International food section or online at Amazon. Mung beans are usually available at most Asian markets in the dried foods section.
• Onion and Garlic (warming) - flavorful aromatics
• Cumin (warming) - gives this soup with mung beans an earthy and delicious flavor.
• Carrots and Celery (neutral and cooling) - or veggies of choice.
• Tomato (cooling) - fresh or canned gives this protein soup a pop of flavor.
• Spinach - (cooling) - or any quick cooking green like Swiss chard or baby kale are delicious for a pop of color and extra nutrients.
• coconut milk - (cooling) - adds a rich creamy flavor to the soup. In TCM, coconut milk is considered a yin food that may help with the cooling, moistening and help tonify yin.

Gut Healthy Ingredients

Bone Broth (warming)- Have you ever had a savory Chinese soup without bones? I know right? Grandmas know best because they are healers. We made homemade bone broth from our leftover Thanksgiving turkey bones. You can substitute with store bought bone broth (we won't tell a soul), beef bone broth, chicken broth, or even vegetable broth to keep this recipe vegan. Bone both adds between 64 to 84 grams of protein per 8 cups bone broth and is a gut friendly addition to the soup. (1)

Ginger (warming) - We used a one-inch knob freshly grated ginger, but you can substitute with ½ teaspoon of dried ginger. Ginger helps wake up your digestive fire by speeding up gastric emptying and promotes smooth muscle contraction in the intestines. This helps get things moving along and a delicious addition to this TCM-inspired soup. (2)

Fennel seeds (warming) - can be found down the spice isle at your local grocery store. Not only does this herb have a mildly sweet anise flavor, like in our balsamic roasted fennel and carrots, but it a powerhouse when it comes to helping digestion. Fennel seeds or ground fennel may help digest food and reduce gas and bloating. (3)

Sweet Potato (neutral or lightly cooling) - lightly sweet and nourishing. According to Traditional Chinese Medicine (TCM) may help strengthen the spleen and nourish yin.

bay leaves (warming) - is one of our favorite additions to curried ham and lentil  and chicken and rice soup. This dried herb adds a subtle flavor of clove, tea and almost an earthy flavor. It's hard to explain but it makes legumes pop. However, the reason you are going to love it even more is because according to TCM, bay leaf (yue gui shu ye) may help aid in digestion and help ease bloating.

How To Prepare Mung Beans Quickly?

Try our quick boiled water method to soften the mung beans quickly. It reduces the cooking time and more importantly it makes the mungs beans easier to digest. 

• Rinse Beans: Place mungs beans in a colander and rinse. Discard any broken or discolored beans and pitch.
• Boil Water: Bring 3 to 4 cups of water to a boil.
• Soak: Place the whole dried mung beans into a heat safe bowl and pour the boiled water over the mung beans. Cover lightly and let them soak at room temperature for about 2 hours or until they have a little give when you press on a bean.

• Drain and Rinse: After soaking, drain and rinse the beans.

If you do not plan on making the soup until the next day, you can soak the beans in cool water overnight for 8 to 12 hours and rinse them thoroughly.

How to Make Soup with Mung Beans?

• Soak, rinse and drain mung beans
• Sauté the digestive friendly spices and aromatics in the soup pot.

• Add vegetables like carrots, celery and sweet potatoes into the soup pot with the spices.
• Pour in the prepared mung beans into the pot.

• Add bone broth, chicken or vegetable broth to the pot along with bay leaves.
• Toss in the chopped tomatoes.

• Cover and cook over medium high heat for about 50 minutes to an hour until the mung beans start to break apart and are completely tender.

• Season to taste and add the coconut broth.
• Turn off the burner and add the quick cooking spinach or leafy vegetable of choice.
• Enjoy

Recipe Tips

• Chop vegetables the same size so they all cook down together at the same time.
• Soaking the mung beans in hot water for 2 hours or overnight with cool water will help the beans cook faster. In addition, it makes the mung beans easier to digest. 
• If you don't have time to soak the mung beans, you can still make the soup, but it may take longer to cook. 
• Choose good quality coconut milk and vigorously shake the can or heat it up BEFORE adding it to the soup so it does not curdle. Coconut milk without added emulsifiers is prone to a natural separation of the coconut fat from the soup liquid because of the difference in temperature. Don't sweat it if this happens to you. It does not affect the flavor. If you wish, you can blend the soup and the problem will be resolved.
• Add more bone broth or water during the cooking process as the soup cooks and thickens.
• Do not season the mung bean soup with salt until AFTER it is done cooking or it can make the mung beans tough.
• We found it takes over 30 minutes for our Instant Pot or pressure cooker to come to pressure, if you choose this method.
• Stove Top is just as simple but compared to the Instant Pot but it needs to be monitored during the cooking process.

Topping Ideas

• Air fryer tofu croutons - easy recipe instruction in the recipe notes.
• Toasted black sesame seeds
• Fresh herbs like cilantro or parsley.

What to serve with Soup?

1. Rice or quinoa
2. Naan bread, roti, gluten-free crackers or Whole Wheat Focaccia Bread
3. Salads
4. Sandwiches or chicken Caesar lettuce wrap sandwiches
5. Fresh fruit
6. Refrigerator pickles

Benefits of Mung Beans

Did you know? Mung beans feed the good bacteria in your gut, helping keep digestion smooth and your microbiome happy. (4, 5)

Not only that, but this magical green bean is yin nourishing and it's energy is cooling in nature and it may even help reduce menopausal symptoms. Mung beans are a source of phytoestrogens. These special compounds may help balance the changes in estrogen in the body to reduce hot flashes and more. So, it has that going for it! (6, 7)

How to Make Mung Beans Easier to Digest?

Mung beans are one of the easiest legumes to digest and are hidden powerhouses of protein, fiber, iron, B vitamins and folate.  If you suffer from bloating and gas after eating legumes, here are some suggestions to make them even easier to digest…

1. Soak your beans before cooking!
2. Cook the mung beans completely until they are soft and start to break down in the soup.
3. Adding spices like fennel, ginger, cumin and bay leaves to your recipes can help you digest the legumes so they can nourish your body.
4. Start out with a smaller portion of mung beans, if you are new to them. Gradually, increase the amount so your gut has time to adjust.
5. Drink plenty of water as you increase the fiber in your diet to prevent constipation and improve gut health.
6. Pressure cook the mung bean soup. This can help expedite the breakdown of difficulty digesting sugars in legumes.
7. Consider digestive enzyme supplements.

Rice - We used jasmine long grain white rice. When the rice cooks down, it creates a creamy broth texture to complement the red beans and other ingredients. You can also use short, grained white rice. Please do not use basmati rice or instant rice. You will not get that creamy consistency you are looking for. We have not tested the recipe with sticky rice, brown rice, or forbidden black rice.

Azuki Beans (Red Beans) - As you may have read our balancing warming and cooling foods article, azuki beans are neutral in energy making them perfect for anyone. They are very mild and nutty in flavor making them a perfect addition to sweet desserts like snow skin mooncakes or savory addition to a porridge congee.

According to TCM, these magical dried beans can benefit the body by removing dampness and strengthen the kidney and spleen. If you can't find azuki beans, don't sweat it. You can easily substitute red beans with dried kidney beans or cooling green mung beans.

Job's Tears (also known as coix seed, Chinese Pearl Barley and more) have a delicious earthy and nutty flavor and are slightly cooling in nature. They are used often as a dietary supplement to boost the spleen function and to remove dampness from the body. (1) You will need to go to an Asian market or shop online to find job's tears. If you cannot find this ingredient, you can substitute with more red beans or uncooked pearl barley.

Chicken - We used finely chopped chicken breast just purely because that is what we had on hand. Feel free to use bone in chicken thighs or legs but remove any fat or skin first before adding it to the Instant Pot. After the congee is done cooking, remove the chicken from the bones and shred and add it back to the congee soup.

Aromatics and Flavoring Ingredients

Ginger - Peeled and sliced if you want a more mellow flavor. If you want a more pronounced ginger flavor,mince finely.

Chicken Bone Broth - either homemade or store bought to boost your gut health.

Mandarin Orange Peel - Dried (chénpí, 陳皮) can be seen drying in baskets everywhere in Hong Kong because they are used to treat digestive issues and relieve dampness and phlegm. It is believed that the longer the peels age the more intense the flavor and their medicinal effects.

We just went with a fresh mandarin orange peel with pith removed knowing that this would be an easy ingredient for you to find. Alternatively, you can add 1 - 2 droppers of Root + Spring's Aged Tangerine Peel Herbal Tincture and stir into your congee bowl just before serving.

Chinese Red Dates (jujubes) - They add a pop of natural sweetness and are nourishing to the spleen.

Goji Berries (Chinese wolfberry) We also added a tablespoon on goji berries because it is part of our goji berries and red dates herbal tea mixture. However, these are completely optional.

Dried Shiitake Mushrooms - Earthy and so delicious! However, the reason why we added them to the Instant Pot Chicken congee was to help remove accumulated dampness in the body. (2)

How to Make Congee in an Instant Pot

This is a basic overview. Please scroll down to the recipe card for detailed instructions.

• Rinse rice, job's tears, azuki beans, red dates, and shiitake mushrooms well.

• Add the above ingredients into the instant pot and add in chicken, chicken bone broth, ginger, and mandarin orange peel. If you wish, you can add in 2 chicken bouillon cubes for extra flavor.
• Close and lock the instant pot. Set the porridge function for 40 minutes high pressure.

• Allow natural release for at least 10-15 minutes and then carefully vent.
• Once the metal lock button falls, carefully open the lid. Add in salt and white pepper to taste, stir, serve up a bowl and add your favorite toppings and enjoy.

Asian Congee Toppings

• Green onions
• Fried shallots or garlic
• Soy sauce (coconut aminos or tamari sauce to keep gluten free)
• Sesame oil
• Jammy boiled 6-minute eggs or a fried egg
• Extra ginger
• Garlic chili oil
• Cilantro
• Fried tofu
• Stir fried veggies (garlic pea shoots, bok choy, Chinese broccoli (gai lan), spinach, etc.)
• Leftover proteins from yesterday's dinner
• Chinese Pickles or fermented things like kimchi
• And more…

What is the Difference Between Congee and Porridge?

Congee (also called Jook in Cantonese) is an Asian soup made with cooked down rice as the base. Whereas a porridge can have other types of cooked down grains such as oats, millet, barley, or corn instead of rice. Our Instant Pot Chicken recipe is both a congee and a porridge because it includes both rice and job's tears for the grain.

The Role of the Stomach and Spleen in TCM

In Traditional Chinese Medicine (TCM), the stomach is responsible for digesting the food and the spleen's function is to transform the nutrients and transport the qi (our Life Force) and blood to nourish the body.

The goal of TCM is to keep your body's Ying and Yang in balance to prevent illness. However, if your body does not get the nutrients it needs to function, it starts to shut down. We could almost say that your spleen is center of health because it can cause both physical and emotional imbalances if it cannot perform its vital role.

If there are no changes to your routines, diet or even the weather outside, everything can stay in balance. However, come late summer, everything starts to change, and the balance is lost. This is time to reground us and prepare our bodies for the next season.

Late Summer Spleen Health 

Late summer corresponds to the earth element. It's an important time of the year to strengthen the stomach and spleen.

Living in a damp environment and/or suffering from spleen qi deficiency are hard on your body and digestive health. If your weakened spleen cannot move the fluids, you may feel extra sluggish, a feeling of heaviness in the limbs, bloating, foggy brain, increased mucus and much more.

3 Main Causes of Dampness in TCM

First, your body must deal with Mother Nature's environmental factors like the extreme heat, excessive rain, and its evil brother humidity. If you spend a lot of time in a rainy or humid environment, the body may not be able to keep up with its role to remove the fluids, resulting in dampness in the body.

Don't even get us started on Hong Kong's super humid summer weather! It's so hot and humid you can't breathe so all the businesses run their air conditioning (air con) so high you can see your breath. This is so hard on your body and the shock of the temperature and humidity changes sends your ying and yang into havoc.

Secondly, to combat that heat and humidity you may have been enjoying far too many cold foods like raw salads, ice cream and iced beverages. If you already have a spleen qi deficiency, eating or drinking cold foods and fluids makes it even more difficult for your spleen to transport the nutrients to where your body needs it.

The stomach and the spleen must work extra hard to heat, transform and transport these cold foods and beverages. If you already have a weakened spleen, it can't perform its job correctly. This can cause extra stress on the body resulting in increased dampness or phlegm. In addition, certain diet choices like dairy, processed foods, alcohol, gluten, fried foods and eating large amounts of mushrooms can also cause internal dampness. Think more warm and nourishing meals like Roasted Butternut and Carrot Soup.

Lastly, let's not forget about the emotional component of excessive worry. Excessive worrying about things you cannot change stresses out the spleen. When your spleen qi is weakened, it cannot perform to role of transporting fluids well. This may result in extra internal dampness in the body.

Food is Medicine

Long gone are the days where you pop a pill for this, that, and everything. Living through chemistry is not a very healthy option. The side effects alone are enough to keep you sick.

Your health starts with prevention! As a clinician, we can validate that it's much easier and cheaper to keep things in balance to prevent illness BEFORE it happens. Listening to your body's clues, eating seasonally, and taking the time to cook nourishing meals for yourself are some of the best tools in your health toolbox.

Harnessing the power of food as medicine is an effective way to recover from long-term illness, boost your immunity before the kids are back to school, and maintain health and vitality as you age.

Ingredients Needed

Bay Scallops (depending on where they were harvested are sometimes also called Atlantic Bay scallop or blue-eyed scallops) are small (about the size of a US dime) and only about ⅓ the size of a sea scallop. They come either fresh or frozen depending on where you live. These are raw and not the dried ones you get at the Chinese Medicine stores in Sheng Wan, Hong Kong or in XO sauced beef noodles.

Spring Veggies like asparagus, peas and carrots add a pop of freshness to this Asian bay scallop stir fry. Feel free to substitute with your favorite seasonal vegetables of choice.

Aromatics such as ginger and garlic are key to this light and flavorful Chinese stir fry. In a pinch, you can substitute with ground spices but fresh is best.

Light Flavorful Chinese Sauce is made with chicken bouillon mixed in water, sesame oil, oyster sauce and cornstarch to thicken. We used a teaspoon of Better than Chicken Bouillon in ⅓ cup water. You can also use a powdered bouillon or a crushed bouillon cube in either chicken or vegetable flavor. Just a tablespoon of oyster sauce will make this Asian recipe and our chicken and mushroom recipe extra flavorful. If you are celiac, there are gluten free options for both oyster sauce and chicken bouillon.

How to Choose the Best Bay Scallops?

If you have the option of purchasing fresh bay scallops that smell fresh like the sea and lightly sweet, are shiny, and firm to the touch - buy the fresh bay scallops. Otherwise, raw frozen bay scallops are a great option - that is exactly what we used. Sometimes, frozen are the better option because they are caught, and flash frozen straight away to maintain freshness.

Frozen scallops can be either wet packed or dry packed.  Wet packed scallops are treated with a preservative so that they stay fresher longer and this can cause problems as they hold onto water and when you try to cook them and then they shrink. Dry scallops do not have any additives, so they keep their natural moisture level and do not shrink when cooked.

Top Tip: Choose dry packed sea scallops over wet sea scallops for the best sear on the scallops.

How to Prepare Frozen Bay Scallops?

Recipe Tip: The most important rule is to get the bay scallops as dry as possible without drawing out any of their natural juices.

Unlike other stir-fried bay scallops' recipes, ours does not include blanching them in hot water, brining with salt or dusting them in cornstarch. These are unnecessary steps that can draw the water out, but it makes them tough and rubbery in the process.

If you want succulent tender scallops, here's how you do it - No special tools or talents needed!

• Remove frozen bay scallops from their original container and place in a covered container in the refrigerator overnight. Bay scallops do not need to be rinsed. Please do not soak them in water because they will get waterlogged. Instead, just let them thaw naturally all by themselves and they will do their magic.

• When you are ready to cook fresh caught or thawed bay scallops, drain any liquid in the bowl they were sitting in.

• Then, lay out a couple layers of paper towel or a tea towel out. In a single layer, spread the bay scallops out on the towel.

• Take another paper towel or tea towel and dab dry.

• Allow them to stay on the towel to dry while prepping the other part of your recipe ingredients.

How to Make a Seafood Vegetable Stir Fry?

• On a towel, pat dry the bay scallops. Leave them on the towel at room temperature for 10 minutes while you prep the other ingredients.
• Remove the tough stems from the asparagus, like we do with our grilled asparagus recipe. Then, chop into 1.5-inch segments.

• Slice the carrots and finely mince ginger and garlic.
• Make the simple Chinese sauce. Add the chicken bouillon powder or paste to water and stir along with sesame oil, oyster sauce and cornstarch.

• Steam the sliced carrots in the pan with a little water and place on the lid for 1 minute or until the water evaporates.
• Add in oil, aromatics, asparagus in with the steamed carrots and stir fry until vegetables are crisp tender. Remove the veggies from the pan.

• Stir fry the bay scallops for 1 minute on one side and flip over for about 30 seconds on the other.

• Quickly add the cooked veggies and Chinese sauce into the pan until the sauce thickens.
• Add the thawed cooked peas to the stir fry and give the Asian bay scallops stir fry a quick toss.

Recipe Tips

• Allowing the bay scallops to dry on a towel for 10 minutes is the first step for success. You can even do this whilst you are chopping your vegetables and making the sauce. This step ensures the bay scallops are at room temperature, so they cook evenly.
• Do NOT soak bay scallops in water or try to do a quick thaw using water.
• Do not marinate sea scallops in cooking wine or any liquids before cooking. It will cause steaming instead of searing in the pan. That is not the effect you are going for.
• Fresh or recently thawed raw scallops need to be cooked within 1 to 2 days of refrigeration.  Do not refreeze thawed bay scallops.
• Choose smaller and similar in diameter sized asparagus vs the thick and larger in diameter ones. This ensures that they cook fast and evenly.
• Carrots take longer to cook than the other veggies. Do a quick carrot steam in the wok or pan with a lid and a little water before adding the other veggies.
• Stir frying on medium-high heat is best.
• Do NOT over crowd the wok or pan so the ingredients can get a good sear.
• Getting everything prepped and ready (mise en place) is important because the actual stir-frying process is going to go fast - less than 5 minutes.
• For the Chinese stir fry sauce to thicken, the pan must be a medium high heat.  After you bring the sauce up to a boil, the sauce will start to thicken. Keep stirring because it takes only a few seconds.

Sweet Guilt Free Treat

I bet you are wondering how this sweet invention came about, right? When you have a huge hankering for a healthier pumpkin latte, but can't afford an overpriced coffeehouse beverage - unique recipes are born! We wanted a guilt free treat with natural sweeteners and no added fat. After countless rounds of testing (and enough caffeine to fuel a rocket), we finally nailed it!

Packed with sun-dried sweet prunes, this coffee sauce not only caffeinates, but it's also high in fiber and sorbitol to get things moving. It's ready in just 20 minutes, can be made a week in advance and it freezes fabulously.

Ways to Use Coffee Sauce

The sky is the limit on the different ways that you can use this dessert sauce. It's so rich with deep caramel sweetness and warming spices, we could eat it by the spoonful. Here are some of our favorite ways to enjoy this pumpkin coffee sauce.

• Use it as a substitute for applesauce in your baked recipes. 
• Drizzle a little on top of a pumpkin affogato dessert.
• Add a pop of flavor to baked pork tenderloin recipes. Slather on a little sauce during the last few minutes of baking.
• Make yourself a delicious cup of hot cocoa and add a few tablespoons of the prune sauce.
• Rise and shine with a dollop of pumpkin spice coffee sauce in your morning oatmeal, yogurt or on top of your coffee pancakes.
• Drizzle a little dessert sauce on spiced pumpkin breads, brownies, and more.
• Spoon a little over gingerbread cake. It has all the flavors of the holiday to take your baked goods to the next level.
• Flavor your hot or iced lattes or even bubble tea.
• Kick up your tiramisu cups with a layer of coffee prune sauce between the espresso-soaked lady fingers and mascarpone cream.
• And the list goes on…

Ingredients

Dried Pitted Prunes - we cut them into quarters so they could easily absorb all the coffee flavors. Not only do they naturally sweeten but they add a delicious caramel-like flavor to the sauce.

Instant Espresso Granules + Boiling Water - You can also use instant coffee or even instant decaffeinated coffee, but you will need to increase the amount to achieve a robust coffee flavor. If you are looking for an easy way to enjoy the coffee flavor, without instant espresso, we love this simple 3 ingredient coffee slush.

Pumpkin Pie Spice - is a combination of ground cinnamon, nutmeg, ginger, and allspice.

Cinnamon - a little extra ground cinnamon is not only warming but makes recipes taste sweeter.

Light Unsulfured Molasses - gives the sauce that complex sweet holiday caramel flavor. We used Grandma's original unsulfured molasses for this prune recipe and our gingerbread cookies. Be sure to use not to use full flavored or blackstrap molasses as they are too strong. If you do not have molasses, you can add more maple syrup to your desired sweetness level.

Maple Syrup and Vanilla - is a delicious addition to round out the flavors of the coffee and prunes. The vanilla must be a little camera shy as it did not make it into the photo.

Recipe Tips

• Measure the dried prunes by packing them into a US measuring cup. Every prune may be a different size and many of you do not own a scale, so this might be the best measurement for you. If you have a scale, please use between 8 to 9 ounces (226 - 255 grams) of pitted dried prunes.
• Chop the prunes so they can absorb the espresso flavor and plump up.
• Boil the water for the espresso either in a tea kettle, in a pot on the stove top or in the microwave.
• Use a high-speed blender and not a food processor if you want the coffee dessert sauce to be smooth.
• Adjust the additions of maple syrup and molasses to your desired sweetness level.
• Add a shot or two of spiced rum, Frangelico, or Kalua if you are feeling extra saucy! 

How to Store?

Pumpkin spice coffee sauce can be stored in the refrigerator for up to one week in a covered container or frozen for up to 3 months. Place the sauce in the refrigerator overnight to thaw.

What's the difference between coffee sauce vs syrup?

Coffee sauce is thicker and richer, often containing ingredients like mashed fruit or milk for added flavor. We used prunes. In contrast, syrup mainly consists of juice liquids. Coffee sauce is typically used as a topping for desserts or in lattes, while coffee syrup is meant for beverages like cocktails and specialty coffee drinks.

Ingredients

Fresh Okra - Did you know there are over 60 known okra varieties around the world? In the US, the Clemson spineless okra is the most common. There is even a red okra. You can use any type of "fresh" okra you desire. However, you cannot use frozen or previously cooked okra in this recipe because you will end up with slimy okra. More on that later.

Olive oil - or oil of choice to prevent sticking to the grill.

Tajín^® Seasoning - is a gluten-free Mexican seasoning mix made with chili peppers, lime, and sea salt.You can easily exchange this spice mixture with chili powder - so don't worry if you do not have it on your spice rack. Just as an FYI, this post is not sponsored in any way. We just love this spice because it is delicious on cut fruit like pineapple, spices up grilled mango chicken and fun to add to cocktails.

Lime Juice - Adds a pop of brightness to the okra on the grill and prevents it from going from crunchy to slimy.  

How Do You Grill Okra?

• Preheat the grill to medium high heat. Soak wooden skewers (so they do not burn on the grill) or grease your vegetable grill basket.
• Toss fresh whole okra with olive oil, Tajin^® seasoning (or chili powder) and salt and pepper to taste.
• Use 2 skewers and thread on the okra on them or place them on a grill plate. This keeps them secure and easier to turn.

• Grill okra over medium high heat for 2 minutes on each side until lightly charred but still crisp.
• Remove okra from the grill and squeeze over fresh lime juice to taste.

What Temperature Should the Grill Be?

If you are lucky enough to have a working thermostat on your grill, you will want to shoot to around 400°F to 425°F (204°C to 218°C). We give a range as we know it is difficult to target an exact temperature on a grill. This is approximately medium-high heat.

How to Cook Okra That is Not Slimy?

These recipe tips and hacks will help you make the best crispy but tender grilled okra.

• Dry Okra Pods Well After washing:  Make sure they are extra dry before adding any of the seasonings. If they are still wet, they will steam instead of getting a quick sear on the grill. This will result in a soggy okra.
• Keep Okra Whole: Do not remove the ends or cut in half.
• Cook Fast! Use Medium - High Heat! The longer the okra sits on the grill to cook the more potential there is for it to get slimy.
• Give Okra Pods Space to Cook: Don't overcrowd your grill basket or place too many okra pods on your skewers. The grilled okra needs space in between to sear quickly. You may need to cook in batches if your grill space is small.
• Do not overcook your okra. The goal is just until you can pierce your knife into the edge of it. It is nice when they are slightly crisp but have taken on the smokey flavor of the grill. 
• Add lime juice: The acid helps reduce any slimy consistency.

Recipe Variations

• Substitute Tajin^® Seasoning with dried chili powder.
• Add a little lime zest before serving your keto grilled okra.
• Enhance the Tex Mex flavors by adding a little dried ground garlic powder and cumin before grilling.
• Serve with garlic chili oil.

What to Serve with Grilled Okra?

We are all about keeping things simple. If you already have the grill prepped and ready to go, serve crispy okra as a side to dish for yakitori, lamb kabobs, burgers or even feta stuffed mushrooms.

Try these Tajin spiced okra as a low carb appetizer along with Asian beef roll ups to maintain your low carb diet. 

How to Use

It's confession time. No judgement please but we made 4 batches of this recipe in the last 2 weeks alone. Not only is it more budget friendly to make your own at home but it tastes so much better than the store bought. Delicious sweetened and slathered on rice cakes, cloud bread, drizzled over oatmeal, or enjoyed in baked goods, nice cream, smoothies, energy bars, truffles and more.  

But of course, we can't forget how delicious black sesame seed paste is unsweetened in savory dishes like marinades, Asian dipping sauces or even added to noodle dishes. The number of ways to utilize this delicious seed paste is only limited by your imagination.

What is Black Sesame Seed Paste?

In Japanese, this recipe for black sesame paste is sometimes called kuro neri goma, and in Chinese, it goes by hēi zhī ma hú. It has been a staple in Asian kitchens for decades. Black sesame seed paste is made using toasted black sesame seeds that are first ground into a fine powder.

After more time grinding, the sesame seeds will start to release some of their natural oils. Finally, either a liquid sweetener like honey or sesame oil for the unsweetened version is added to thin the paste until the desired thickness is achieved.  Essentially, sesame seed paste is like a nut butter but made with seeds instead- just like our pumpkin seed butter.

What does it taste like?

The roasting of the black sesame seeds is what intensifies its unique flavor. It also gives it that distinctive dark charcoal black color.  Toasted black sesame paste is deeply nutty, earthy, naturally lightly sweet with a slight hint of bitterness. In addition, the tantalizing aroma is out of this world.

Depending on what additions you add to the sesame seeds, it will add another dimension to the flavor. For example, honey is often used to sweeten the paste and it gives it a slightly firmer texture.  Depending on where the bees collected the nectar from, it may impart a lightly sweet floral or citrus flavor. On the other hand, the addition of sesame oil will intensify the nutty flavor of the sesame seeds.

Hop on this new popular food trend in Asia! You have no idea what you have been missing out on. Living in Japan we always looked forward to black sesame mochi donuts. Whilst in Hong Kong, you can't pass up a freshly made black sesame cereal.  We just can't seem to get enough of it.

Ingredients (Sweet and Savory)

Black Sesame Seeds - organic and unhulled are preferred to hulled seeds. The unhulled variety contains more health benefits and has a deeper flavor. But, at the end of the day - use what you have on hand. The seeds can be either toasted or raw. If your sesame seeds are raw, it will just take a bit longer to toast them.  If you have extra sesame seeds, try them in a homemade furikake seasoning. 

Honey (Sweetened Paste) - raw organic is the healthier option but use what you have on hand. If you want to make this recipe vegan, try maple syrup or agave in a 1:1 exchange for honey. We haven't tested this recipe with alternative sweeteners like liquid stevia or monk fruit.

And/or

Sesame Oil (Unsweetened Paste) - toasted and either regular or black sesame oil. In the perfect world, organic and extra virgin cold pressed oil would be lovely. If you do not have sesame oil, you can exchange it with a light-flavored oil such as olive, grapeseed, walnut, avocado, or peanut oil. Note that this will slightly alter the flavor profile.

How to Make It: Different Methods

• Toasting Sesame Seeds: Sauté the "toasted" black sesame seeds over low heat for approximately 5 minutes until aromatic and warmed.
• Grinding: Use a Food Processor, High-Powered Blender or a mortar and pestle. Grind the seeds until it resembles a fine, sandy texture. You may even want to grind extra black sesame seeds for gluten free sesame cookies.

• Scraping Down: Periodically pause the device and scrape down the sides. This helps to move the seeds down to the blades of the machine or center of the mortar.
• Blending: Continue to pulse and blend the black sesame seeds until they start to extract the oils from within the seeds. If your blender or food processor allows it, continue grinding until a paste is formed.

• Honey or Sesame Oil Addition: For the sweetened version, add honey 1 tablespoon at a time or until the desired texture. (Total between 4-5 tablespoons.) Craft the unsweetened version by adding 1 teaspoon at a time of sesame oil until you reach the desired texture. ( Approximately 1 to 1.2 tablespoons)

Variations and Substitutions

• Water Instead of Sesame Oil: To keep the fat down, add 1-2 tablespoons of water instead of sesame oil. Please note, that this will reduce the days it can be stored to 5 to 7 days in the refrigerator. In addition, it will not be as shiny and there is a higher risk of spoilage.
• Sweetener Alternatives: To keep the condiment vegan, exchange the honey with 1:1 maple syrup, agave, dates, or date paste. We do not suggest using sugar granules as this may make the paste gritty.
• Flavor Additions: Add a little bit of vanilla extract, ground cinnamon or cocoa powder while mixing .
• Noodle Sauce: Make a delightful Asian noodle sauce! Mix natural peanut butter, chili sauce, soy sauce and rice vinegar with the black sesame paste. Adjust the amounts based on your taste preferences.
• Thinning the Paste: Consider thinning the paste out with 1 to 2 tablespoons of water. Recipes like ice cream, black sesame milk or lattes are easier the mix when the paste is thinner.

How Much Paste?

The yield of sesame seed paste can vary based on several factors. These factors include the quantity of sesame seeds used, their moisture content, and the efficiency of the blending process. However, as a general guide:

Starting Amount: If you begin with 1 cup of sesame seeds, you can typically expect to get approximately ½ to ⅔ cup of sesame seed paste.

Yield Variation: The yield may vary depending on the specific type of sesame seeds, their freshness, and the blending equipment used. Some seeds release more oil than others, affecting the final consistency of the paste. Were you meticulous scrapping the black sesame paste out from the blender or food processor. Did you find yourself performing lots of "quality control" testing? (smiling)

Adjustments: You can adjust the thickness of the paste by adding liquid (like honey or sesame oil) during the blending process.

How to Store

Refrigerator: Prepared black sesame paste can be stored in the refrigerator in a covered container for up to a month.

Freezer: For longer storage, you can freeze for up to 6 months in a freezer safe container.

Consistency: When black sesame seed paste is refrigerated, it becomes firmer and thicker. When frozen, it becomes a solid mass. When you are ready to use it, allow the paste to come up to room temperature. This makes the paste more pliable and easier to measure.

Helpful Recipe Tips

• Toast the Seeds: Sauté over low heat for approximately 5 minutes to avoid burning. Alternatively, you can roast sesame seeds in a 350°F (175°C) oven. Place in a single layer on a baking sheet and bake for 8 to 10 minutes. Keep a close eye on them so they do not burn.
• Blend the seeds when slightly warm to allow their natural oils to release.
• Use at least 1 cup of seeds. This quantity ensures proper circulation in the food processor or high-speed blender for smoother blending.
• Hang in There: It takes approximately 5 to 7 minutes to allow the seeds to release their oils.  Scrape down the sides of the blender, food processor or mortar periodically.
• Correct Consistency: When the black sesame seeds start releasing their oil the sesame powder starts to stick to the sides. You can continue to blend or add honey or sesame oil to get the paste moving. We chose to keep the paste thick as you can always thin it out later.

Recipe Hacks Learned the Hard Way!

• Sesame seeds have their own internal oil. Please start out with less honey or sesame oil and just add a little at a time. Start with one tablespoon of honey or 1 teaspoon of sesame oil. Adjust according to your desired sweetness and consistency.
• If you have a powerful food processor or quality high-speed blender - you may not need to add any honey or sesame oil at all.
• Don't overtax your blender or food processor so it does not overheat the machine.  FYI - smoke from the food processor or a funny burning smell coming from the machine is not a good thing.
• If you have a sad little blender like us, you may need more honey or sesame oil to get the homemade black sesame paste going.
• Try using a mortar and pestle to grind the seeds but be prepared to work those arm muscles.
• The more sesame oil or honey you add the thinner the black sesame paste will be. The consistency depends on how you use the recipe. For example, lattes, "nice" creams and sesame pie swirl cookies will do better with a thinner consistency. Whereas, if you need to use it for the filling of a mooncake you will want it thick enough to roll into a ball.
• To measure honey, prime your tablespoon with a little oil or sesame oil before measuring so that it slides right off the spoon.
• When the sesame paste is refrigerated, it will thicken up almost to the texture of a sticky playdough. After you set the sesame seed paste out at room temperature for about 15 minutes, it will return to a more spreadable liquid state.

Frequent Asked Questions (FAQ's)