Wednesday, January 15, 2014

Kordel’s Active Oat 35™: Kelly Siew Whips Up Healthy Food for a Healthy Heart!



Tis the Time to Put Our Hearts First!



Though as much as I love food and however obsessed I am with it, I tend to indulge in a lot of delicious but not healthy food. My perception of healthy food falls a little shorter in flavors than those unhealthy ones I guess. My mom has been asking me to take oat in my daily meals to combat my cholesterol, especially over the festive season where I tend to take indulgence to a new level. The truth is I am really not a fan of oats. It taste bland and tends to have a sandy texture.


I was skeptical when I received an invite to a Healthy Plate Culture organized by Kordel’s Active Oat 35. The invite promised an evening of cultivating heart - healthy eating habits and a dinner by multi-talented Kelly Siew. Kelly wears many hats and is the perfect role model as she cooks healthy dishes from the heart through her blog here when she is not out there crooning songs to all. A doctor by degree, it’s no wonder she cooks like she does, the healthier way. Our event was held at a gorgeous HyperKitchen located at the very top floor of Verve Suites. Talking about cooking and dining with a fabulous ambience!






Our evening started with a presentation of Kordel’s Active Oat 35 which was launched at the beginning of the year. It’s formulated to suit the palate and to meet the needs of busy lifestyles in today’s world. There is no excuse to say that one does not have enough time to cook oats for a healthy meal as Kordel’s Active Oat 35 which consist of oat beta-glucan, a soluble form of fibre grinded to powder form. Simply enjoy the full benefits of oats and its cholesterol lowering properties with just two tablespoons of oat bran powder which can be added into any drink or food in the daily meals.

Oat beta-glucan is clinically proven to be good for heart health. Besides controlling Total Cholesterol LDL-Cholesterol levels, it assists with management of diabetes by slowing sugar absorption, helps in weight management because of its high levels of soluble fibre and improves digestive health by helping good bacteria to flourish. The best part is that only 3g of oat beta-glucan is needed per day which equals in two scoops of Kordel’s Active Oat 35™.


What makes Kordel’s Active Oat 35 better than other brands in the market is that it uses PromOat™, a non-genetically modified premium oat produced through a patented Swedish chemical- and ethanol-free process. It also has a higher concentration of oat beta-glucan. It’s neutral taste and off-white color allows versatility as it can easily be incorporated into our meals.

I tasted the Active Oat 35 mixed with water and honestly consider it pretty decent. It’s smooth and very neutral in flavors. I am happy with this texture and was looking forward to sampling Kelly’s home cook meal injected with Kordel’s Active Oat 35. Recipes included below…







Kelly showed us how to whip up a healthy green smoothie using the Active Oat 35. It’s a fairly simple recipe and there are no rules as one can just add whichever greens, fruits and liquid to the smoothie. Just remember to add in a scoop of Active Oat 35. Kelly’s smoothie tasted refreshing and yummy.







Our meal started with a simple Beetroot Hummus with Carrot and Celery Sticks. The Beetroot Hummus includes 2 tablespoon of Kordel’s Active Oat 35 which I can hardly tell it’s there but it’s great to know I am eating my oats! Love the bright natural colors of the beetroot with the crunchy vegetables…

Beetroot Hummus with Carrot and Celery Sticks Recipe
Gluten free, Vegan (serves 8-10)

1 large beetroot (or 2 medium)
1 can of chickpeas
2 scoops of Active Oat 35
Juice of half a lemon
1 clove of garlic
1 tablespoon of tahini
Olive oil
Salt to taste
3, 4 carrots
Few stalks celery
Water crackers (store bought)

Roast the beetroot for 1 hour and let cool completely.
In a blender, add drained chickpeas (reserving the liquid to adjust consistency), 1 clove garlic, roughly chopped beetroot, tahini, salt, and blend til smooth.
Add olive oil, Active Oat 35, Lemon juice and blend again, adjusting the consistency with water or the drained liquid.
Serve with carrot and celery sticks or crackers.







Our next recipe of Prawn & Avocado Salad with Homemade Coriander Mayonnaise had leafy greens, sautéed prawns and fresh avocado lightly dressed in a light and creamy homemade mayonnaise. I was particularly fond of the coriander mayo as it was light in consistency but packed a lovely creamy flavor. I agree with Kelly on this, making your own mayo is just really delicious compared to the ones outside!

Prawn & Avocado Salad with Homemade Coriander Mayonnaise Recipe
Gluten free, Vegan (serves 8-10)

500g Medium Prawns
2 Avocados (cut into bite size pieces)
Mesclun salad (pre-packed)
1 Carrot, shredded
Juice of half a lemon
Lemon zest
1 clove garlic

Mayonnaise
2 Egg yolks
1 cup-1 1/2cups Grapeseed oil
1 teaspoon Dijon Mustard
1 Scoop Active Oat 35
Lemon juice (half a lemon)
Coriander
Salt and pepper to taste
1 tablespoon hot water

*Make sure all ingredients are at room temperature.

To make the mayo, first emulsify egg yolks and lemon juice with a balloon whisk.
Add mustard and whisk again.
Slowly add the grapeseed oil while whisking and take to desired thickness.
Half way through adding the oil, add the scoop of Active Oat 35 and coriander, whisking continuously.
Season with salt and pepper, check for acidity and add more lemon juice if needed. If the mayonnaise is too thick, add 1 tablespoon of hot water.

Peel, devein and rinse the prawns and place in a bowl. Season with minced garlic, salt, pepper and zest of one lemon.
Heat olive oil in a large sauté pan over medium heat. Sauté the prawns for about 1 minute each side until cooked through. Be careful not to overcook. Remove prawns and set aside.
To assemble the salad, toss the grated carrots and mesclun leaves well, then place on a plate. Add the prawn and avocado, squeeze lemon juice all over and drizzle the mayo on top.







The main dishes were my favorite that night. Meatballs in Marinara Sauce served with Cauliflower ‘Mac and Cheese’. I still can’t believe that there is oat in the meatballs and mac & cheese. The flavors are just so warming and robust. Even the mac and cheese with cauliflower is delicious! I am so happy to have the recipes because I am definitely going to make them. What really stands out was that the dishes have great flavors but are not overly heavy. None of the dishes had left overs that night.


Meatballs in Marinara Sauce Recipe
Gluten free (12 large meatballs or 16 smaller meatballs)

500g of Ground Lean Beef
2 scoops of Active Oat 35
Half an onion, finally chopped
1 clove garlic, minced
½ cup of Italian parsley, finely chopped
Handful of Pine nuts (roughly chopped)
1 tablespoon of Grated Parmesan cheese
1/8 cup Milk
A drizzle of Olive oil
1 tablespoon of Tomato paste
Salt and Pepper, to taste
½ Teaspoon of Paprika
½ Teaspoon of Cumin
1 egg, beaten

Marinara sauce
1 canned tomatoes
2 shallots, chopped finely
2 cloves of garlic, minced
1 carrot, grated
1 stick of celery, finely chopped
1 tablespoon tomato paste
100ml of chicken stock
1 dried bay leaf

To make the marinara sauce, heat olive oil in a large pot over medium high heat.
Add the onions and garlic and sauté until the onions are translucent, about 10 minutes.
Add the celery, carrots, and 1/2 teaspoon of each salt and pepper.
Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes, chicken stock and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate.

To make the meatballs, add all ingredients in a large bowl and mix with hands thoroughly. Roll into equal sized balls.
Heat olive oil over medium heat, sear the meatballs on all sides, then add to the marinara sauce and simmer for 30 minutes or until tender.



Cauliflower ‘Mac and Cheese’
Gluten free

250g Macaroni
Half head Cauliflower, cut into small florets
50g Butter
1/4 cup of Flour
1 scoop of Active Oat 35
600ml Milk
Salt and Black Pepper, to taste
Half teaspoon of Cumin
Half teaspoon of Paprika
1 tablespoon of English Mustard
1 cup of Your favourite Cheese. A combination of Cheddar, Parmesan and Mozarella works well

Bring a pot of salty water to boil and cook Pasta until Al dente (slightly undercooked), add Cauliflower florets in the last 2 minutes.
In a small pot, melt the butter, then add in the flour and Active Oat 35 and cook for a couple of minutes. Slowly add milk and continue whisking until all the milk has been incorporated.
The mixture should coat the spoon and if you draw a line in the middle it stays separate.
Add 2/3 of the Cheese and season with Cayenne, Paprika, Cumin, Mustard, Salt and Pepper.
Drain the pasta, add to the cauliflower, stir in the cheese sauce, transfer to baking dish, top with remaining cheese.
Preheat oven to 180 degree celsius, and bake the Mac n Cheese for 30-40 minutes until golden brown. Let cool for 10 minutes and serve.







Dessert was Kelly’s signature Lemon Tart. She cleverly incorporated 2 scoops of Kordel’s Active Oat 35 into the tart pastry. I enjoyed the Lemon Tart a lot. Bright citrusy flavors and every spoonful melts-in-the-mouth.

Lemon Tarts
(6 medium tarts)

Lemon Cream Filling:
4 eggs
100g Caster Sugar
150ml Freshly Squeezed Lemon Juice, strained (equals to about 4 lemons)
50ml Freshly squeezed Orange Juice ,Strained
200ml Pouring cream

Shortcrust Pastry:
1 1/2 cup Plain flour
1/2 cup almond meal
2 scoops Active oat 35
1 tablespoons Icing sugar
1 teaspoon salt
150g cold unsalted butter, chopped
2-3 tablespoons ice water

To make pastry, mix flour, Active Oat 35, icing sugar and salt together then rub in the cubed butter until mixture resemble breadcrumbs.
Add ice water (add 1/2 first, and pour in more as needed) to draw the moisture and mix until the dough just comes together.
Form pastry into a disc, enclose in plastic wrap, then refrigerate for at least 30 minutes.

Preheat oven to 180C. Roll out pastry on a lightly floured surface until 5mm thick and use to line 6 x 12cm tart pans.
Trim edge carefuly, then line with baking paper and fill with dried beans or rice.
Bake for 15 minutes, then remove beans and paper, and bake for a further 5 minutes or until golden. Set aside to cool. Reduce oven to 150c.

To make lemon filling, place eggs and sugar in a bowl and stir until just combined; try to avoid creating any air bubbles.
Place cream in a small saucepan and bring almost to the boil, then stir in the egg mixture.
Gently stir in orange and lemon juices.
Using a fine sieve, strain lemon filling into a jug.
Place tart shells on an oven tray and pour in filling.

Bake for 20 minutes and if you are not using an industrial oven, carefully rotate halfway through to ensure even cooking.
To check, gently shake tart; it should be slightly wobbly in the centre.
If undercooked, bake tart for a further 5-8 minutes.
Cool tarts completely before serving (at least 1 hour in the fridge).







I am definitely happier after the meal knowing that I can get my oat beta-glucan incorporated into many forms. It has certainly opened up my knowledge about PromOat™ and the benefits of oat beta-glucan. Kordel’s Active Oat 35 is now available nationwide in leading pharmacies for RM65.00.

For more information about Active Oat 35™, visit http://www.kordels.com.my/product_info_901003-100051.htm or contact their customer care line at 03-5569 4337 or email them at ask-kordels@cambert.com.my





3 comments:

  1. Oh i like the beetroot hummus! so creative!

    ReplyDelete
  2. Hey I didn't realise you have put up this post, nice photos! :D Glad you enjoyed the meal.

    ReplyDelete
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