Nutty Oat Crumbles with Kinohimitsu Berry Mascarpone Cream

Ever wonder if there is a beauty product that you can enjoy as breakfast or even dessert? Something that you actually look forward having every day which not only helps beautify, it serves as a delicious treat. The idea of "consuming" a beauty product came about when I was introduced the "Total Glow Set" from Kinohimitsu. I had a taste of the delicious berry flavoured of Prowhite and UV Bright which inspired me to create something with them. Of course nothing wrong with having them straight, but why not make it even better?

"Total Glow Set" has 3 different beauty enhancing products; Prowhite, Be White and UV Bright, packed with all natural ingredients which not only helps brighten your complexion, it even boost the immune system to promote healthy liver for flawless and glowing skin. How great is that?

So I took the challenge of incorporating the Kinohimitsu's Prowhite into a simple daily bake; Nutty Oat Crumbles. A nutty and chewy concoction which can pair off perfectly with the berry flavours from Prowhite which I mixed with some mascarpone cheese. This crumble is such an easy and healthy treat which anyone can remake at home, for breakfast or just to snack on. Not only does it provide all the beauty goodness, but it is delicious and versatile that it can be incorporated into my daily meals.

So why this "Total Glow Set" from Kinohimitsu? Well, living in a tropical country like Singapore where we get strong sun rays almost 80% of the year, can be a rather challenging for fair skinned people like me. I would be lying if I say I am not concern about that unflattering "tan" or the appearing of new freckle spots. Often times busy moms like me just can't find that extra ounce of energy to deliberately avoid that afternoon strong rays since we run our errands regardless of the rain or sun. 

So when I come to know about "Total Glow Set" from Kinohimitsu recently, I was intrigued!

Kinohimitsu Total Glow Set helps protect and brighten skin from head to toe, it promises a radiant and brighter skin in just 14 days! It also provides our skin with protection against harmful UV rays, where our skin is well replenished with vitamins and anti-oxidants, giving you a fairer and smoother skin. And I knew I just need to follow the following simple steps to get the best results:

Step 1 : Morning dose of a bottle of UV Bright, before heading outdoor. UV Bright claims to provide up to 9hours of UV protection. [SHIELD]

Besides having Kinohimitsu UV Bright straight from the bottle, I also enjoy having it in my breakfast too. Here is how I did it:

For that breakfast Chia seed pudding, all you need is:

2 tbsp organic chia seeds

150 g low fat Greek yogurt

100 ml fresh non fat or low fat milk

1 bottle of Kinohimitsu UV Bright

Fresh fruits like berries

• In a glass jar, mix chia seeds, milk and yogurt together. Stir well so that the chia seeds does not cling together into lumps. Let sit 5 minutes and stir again. Repeat for 3 times and finally after 3rd stir,  cover and place glass jar in fridge overnight.
• In the morning, give the chia seed pudding a good stir. You will notice it is rather thick. At this point, add your bottle of Kinohimitsu UV Bright in and stir well. 
• Top with some oat crumbles (optional) and fresh berries. Serve cold, enjoy!

Step 2 : Taking 1-2 capsules of Be White after lunch to help with skin brightening [HEAL]

Step 3 : After a light dinner, treat yourself to this delectable Nutty Oat Crumble with Kinohimitsu Prowhite Berry Mascarpone Cream, which helps lighten and eliminate spots at the same time.[PROTECT]

Let's get started on how to make this delicious and versatile Nutty Oat Crumbles with Kinohimitsu Prowhite Berry Mascarpone Cream. Note that this recipe makes up to 2 servings. I reckon best to make ahead and chill in the fridge and grab one when you need. So feel free to double up the recipe. 

Ingredients for Nutty Oat Crumbles (2 servings)

Recipe for Nutty Oat Crumbles

45 g organic rolled oats

20 g all purpose flour

30 g coconut sugar / brown sugar

1/4 tsp cinnamon

40 g almonds

Pinch of salt

50 g toast and roughly chopped almonds

38 g unsalted butter (For a more wholesome mix, use organic cold press coconut oil)

• In a small pan, toast up the almonds on low fire till lightly brown. Remove from fire and set aside for use later.

• In a large mixing bowl, add in oats, flour, brown sugar, salt and cinnamon in. Add in the almonds which you can roughly chop it or leave it whole.

• Mix the dry ingredients then use your fingertips to rub the butter into the mixed dry ingredients with your fingers gently until it resembles coarse crumbs. 

• Preheat oven at 170C. Grease the 2 ramekins. Spoon the oat crumbles into the ramekins. Be sure you do not to press the crumble mixture, leave it loosely piled. If you press it too hard, it might be hard to spoon out later. 

• Bake the oat crumble for 15-18 minutes till it bubbles a little on the side and surface turned golden brown. Once baked, remove from oven and let cool completely before serving it with the berry mascarpone cream.

Berry Mascarpone topping (2 servings)

2 packs of Kinohimitsu Prowhite
100 g mascarpone cheese 
Fresh berries (raspberries / blueberries)

• Weigh out the mascarpone cream cheese and pour in the 2 packets of  Kinohimitsu Prowhite in, mix together till well corporate. 

• Once the Kinohimitsu Prowhite powder is mixed in completely, it should be smooth and luscious.You can also opt for Greek yogurt which will be perfect as well.

• Chill in the fridge for 20-30 mins. When you are ready for this dessert, simply scoop over the berry mascarpone cream over the nutty oat crumbles.

• Last touch up would be to add some fresh berries over and serve. Enjoy!

Now isn't this an irresistible dessert that is not difficult to whip up? Best part is that it contain that it provides all the beauty goodness for you! Do remember that the vitamins and minerals in Kinohimitsu Prowhite will not be destroyed or altered during this preparation process. Rather then mixing the powder in just plain water, I am pretty sure this is a WAY better way to enjoy it. Agree? 

I am sure many women out there are just like me, facing the inevitable "faith" of increasing facial lines and unflattering darkening spots. So being able to find a beauty regimen set like Kinohimitsu Total Glow Set to lighten up (literally!) the problem, I am more then willing to give it a shot! Considering we are not getting any younger each day, so a renowned and trusted product would be our best shot! Plus I have no time for IPL which can be rather time consuming and painful if you ask me!

Now with this new Nutty Oat crumble with Kinohimitsu Prowhite Berry Mascarpone Cream recipe, I look forward to having it daily. Crunchy toasted almonds, chewy oats with sweet buttery bite, paired perfectly with the fruity Kinohimitsu  Prowhite berry mascarpone cream, it's so addictive!

As I mentioned before, you can replace the mascarpone cream with greek yogurt to achieve similar result but healthier. Replace the butter with organic coconut oil too if you like. Note that you can make mix the Pro White powder to the yogurt right before serving, no problem.

GIVEAWAY ANNOUCEMENT

If you have taken part in my recent giveaway for a "Total Glow Set" from Kinohimitsu worth S$209, do head on over to @KinohimitsuSG on Instagram on the 11th March to find out who is the lucky winner! May lady luck be with you. ;)

For more information on the products in the "Total Glow Set" from Kinohimitsu, head on over here to read more about it and check out the promotional offers they are having now. Total Glow Set is available exclusively online on Kinohimitsu Singapore’s online store, (http://sg.kinohimitsu.com). Be White, UV Bright and Prowhite are available at all leading pharmacies, major departmental stores and retailers.

Have a great day ahead guys!
Happy baking, always

Disclaimer : This is a sponsored post from Kinohimitsu. I was given the "Total Glow Set" from Kinohimitsu to try out and to create a recipe. However, what I wrote here is solely my own opinion and I was not told what to write either.  

Chicken Mushroom and Fish Maw Soup

What do you remember most about your mum's (or dad's) cooking? Besides some of the few favourite dishes that I would never get tired of eating, I remembered always enjoying the different delicious soups my mom boiled. Even till today, when we are back for dinner, she would (with the help of my dad now), boil a big pot of wholesome, heartwarming soup. Truly food for the soul if you ask me. It never fails to make me feel comforted and fortunate to be able to enjoy such homemade goodness from my parents for so many years! 

Often times I tell myself I must do this for my children too. To let them remember me this way. The kind of comfort they won't be able to find elsewhere. And I strongly believe having a bowl of wholesome soup is important during dinner time. For those that follow me on Instagram would know that I ALWAYS boil soup for my family during dinner. Truth be told, I am always looking for good soup recipes that is not too complicated to cook and yet will be well received by the children.

Today I am introducing a wholesome chicken fish maw soup. Perhaps your impression of fish maw soup are those that are served during the ten course dinners. Thick consistency, almost gooey like. But again, I have to admit I enjoyed it every time! They added crab meat, sometimes sharkskin (I doubt it), some stuff that made the soup ultra sweet and flavourful. 

My version perhaps will be on a lighter side (not that gooey thanks), simpler and with ingredients that we can source easily. Ultimately we want something good that we can prep easily for the family even on busy days.

Ingredients for Chicken Mushroom Fish Maw Soup (Serves 4-6 pax)

2 whole chicken leg or 4 chicken drums (I used 3 this time because the ones I used was huge!)

100-150  fish maw (try to get better quality ones, dried and fried) 

4-6 dried shiitake mushrooms, soaked in water

15-20 dried baby scallops

5-6 slices fresh ginger (3 slices for 2 different pots)

2 sprigs green onion, cut into segments

1000 ml water

salt, pepper sugar to taste

1 tbsp corn flour + 2 tbsp water (thickening agent)

Method:

• First, cut the stems of the soaked mushrooms. Then cut the mushrooms into half or quarters.

• In a small pot, bring some water to a boil. Add 3 slices of the finer and the green onion segments in. 

• Once it started boiling, add in the dried fish maw in. You can break the fish maw into smaller segments for easier cooking.

• Let it simmer for 10-15 minutes to remove the layer of oil and also the fishy smell if any. Cover the pot and leave it in there till needed.
• Next chop the chicken legs or drums into smaller segments. Then parboil them in a pot of boiling water for 1 couple minutes, drain and set aside for use later.

• Finally, heat up the pot that you will be using to cook the soup. Add in the 1 litre water, ginger slices, soaked mushrooms, baby scallops and the parboiled chicken pieces in.

(This is how the dried baby scallops look like incase you wonder which ones I am referring to. They are great additions to porridge and soup for flavouring and sweetening the mixture up)

• Bring the pot to a boil, then lower the fire to a simmer. Simmer for a good 15 minutes then add in the fish maw in.

(OMG my pot was so full! But it will slowly simmer down to less liquid.)

• Cook the soup at low fire for 40-45 minutes, leaving the pot slightly opened to let the steam escape. It should look like this after awhile.

• The soup has cooked down slightly, all the ingredients has released its essence while the fish maw has soaked up the goodness and soften up. You can now snip the fish maw slightly smaller so that your younger kids can enjoy them properly as well. Season well with salt, pepper and sugar to your liking.
• At this point you can choose to add in the thickening agent to make the soup gesture slightly more smooth. 

• Stir in well. Off the fire and keep warm. Serve the soup when diners are ready to eat! Enjoy!

Wholesome, delicious bowl of soup that I am sure the family will enjoy. 

If you're not a fan of chicken stock, you can also use pork ribs. But you will need at least 6-8 of them to make the soup flavourful. And remember to use baby back ribs.

You can also use more fish maw if you are a big fan of it. But since my kids are still getting "acquainted" to this soup, I shall keep it on the lighter side for now.

Do give this a try and perhaps save some for cooking noodles the next day! Check out my FB later for a video on how I used this left over flavourful soup to cook some simple stir fried noodles. :9

Have a great weekend all!

Happy cooking!