Easy Buckwheat Masala

Today I finally cooked my buckwheat. I have some Indian spices mix in my kitchen, so I decided to use it for my buckwheat. I used a spice mix for Chana Masala (Chickpeas Masala), it has dried mangoes in it so it tastes a little bit sour. It worked perfectly for my buckwheat, my husband also loved it! I ate it with grilled shiitake mushrooms and stir-fried zucchini and red bell pepper.

Please feel free to try the recipe below!

Buckwheat Masala

Serves: 3-4 servings, Cooking time: 20 minutes

  • 1 cup of buckwheat, clean from any debris and then rinse with cold water
  • 2 cups of mineral water/filtered water
  • 1 teaspoon of Chana Masala spice mix
  • 1 tablespoon of virgin coconut oil
  • Salt to taste
  1. Put all of the ingredients (buckwheat, water, Chana Masala spice mix, virgin coconut oil,  salt) in the rice cooker’s pot. Stir everything until it mixed well.
  2. Cook the buckwheat with the setting to cook rice (for about 20 minutes)
  3. When the rice is ready, fluff with fork or spoon. Serve warm.


Baked Salmon with Carrots, Napa Cabbages, and Cherry Tomatoes


Today’s lazy person cooking is Baked Salmon with carrots, napa cabbages, and cherry tomatoes. It will only need about 35 minutes of cooking time, including the preparation. Enjoy!

  • 100-150 grams of salmon 1 piece of small carrot, cut into bite-size
  • 1/2 piece of small napa cabbage, cut into bite-size
  • 2 cloves of garlic, chopped (I might use too much garlic because I really like it, you can tone it down to 1 clove)
  • 1 tsp Mrs. Dash Original Seasoning Blend
  • Half lemon 10 grams of chopped parsley
  • 6 pcs of cherry tomatoes, cut in halves
  • Salt to taste

  1. Wash salmon under running water, set aside.
  2. Preheat the oven to 160 degrees Celcius (320 Fahrenheit).
  3. Rub the salmon with half portion of the garlic, Mrs’ Dash blend, parsley and salt to taste
  4. Put some of the napa cabbage at the bottom the glass baking dish. Put the salmon on top of it.
  5. Put the carrot, napa cabbage, and the rest of the parsley surrounding the salmon. Drizzle salt, Mrs. Dash blend, and garlic on top of the carrot and napa cabbage. Squeeze the half lemon and drizzle on top of the salmon and the veggies.
  6. Bake for 25 minutes.
  7. After 25 minutes take it out from the oven, add cherry tomatoes. Serve warm.





Coconut Milk Rice Porridge for Gastritis

I’m having gastritis… again…

These last 3 days I felt nauseous because of my period pain. I only ate a little food but I took the same amount of supplements and I took painkillers for about 2-3 pills per day. It might be a bit too much for my stomach. I felt burning sensation every time I eat any food. Extra Virgin Olive Oil helped to ease the stomach irritation but I know I need to help the healing process faster by eating a soft and bland food.

I wanted to eat a different kind of porridge than what I usually make. Something that tastes more Indonesian, something that just likes “Bubur Merah Putih” or Red White Porridge (It’s practically a sweet coconut milk and white rice porridge, the sweetness is from coconut sugar).

The first step was, I need to make sure the ingredients won’t irritate my stomach furthermore.

Coconut Milk

According to gastritis.club, coconut milk has an approximate PH of 6.55, it means it is not very acidic and close to neutral. So, it should be safe for people with gastritis or acid reflux symptoms. It also contains fiber that according to livestrong.com, it might improve gastritis.

Black|White Rice

According to gastritis.club, white rice has an approximate PH of 6.35, so it’s safe! I can’t find the PH level of black rice in this site, but I assume it’s about the same 😀 Rice is a source of fiber, so we are good!

Pandan Leaves

Pandan leaves is very common to use in South Asian cooking. In Indonesia, we use it as ingredients for porridges, desserts, soups, and many other cooking recipes and also as a natural food coloring. This leave is very fragrant, that’s why we use it a lot on dessert recipes.

I can’t find information that relates pandan leaves to gastritis, but I found information about the health benefits of this leave, from lowering blood pressure, helps in controlling blood sugar, pains and cramps reliever (Whatttt??? How could I don’t know about it?!), natural mosquito&roaches repellant, rich in nourishing essential oils (glycosides, alkaloids, traces of tannin and isoprene esters), help with gout problem, anti-carcinogenic properties, used for skin and hair health, and boost our appetite (source). Well, sounds good enough for me!


Salt is included in a list of food to avoid in gastritis, so I will only use a little to taste.

All ingredients sound okay for gastritis, so I made my first trial of this porridge this morning and it turned out good. My stomach didn’t feel irritated after I ate it, yay!

Please leave a comment in the comment section below and let me know, how do you like this recipe and whether it’s irritating your stomach or not. I hope y’all like it!

Coconut Milk – Black&White Rice Porridge

Coconut Milk - Black&White Rice Porridge
Coconut Milk – Black&White Rice Porridge

Serves: 2 – Cooking time: 7.5 hours

1/4 cup of black rice
1/4 cup of white rice
1 cup of thick coconut milk
3 cups of mineral water
1 piece of pandan leave
1/2 teaspoon of sea salt
  1. Clean the rice from possible debris/rocks. Soak the black and white rice in a good water (mineral water) for 7 hours (or overnight)
  2. After 7 hours, rinse the rice and then set aside
  3. In a medium pot. Heat 3 cups of water over a medium-high heat, when it’s boiling add the black&white rice, bring to boil for about 15 minutes.
  4. After 15 minutes, stir the water rice mixtures, add the pandan leaves, coconut milk, and sea salt. Let it boil for about 10 minutes.
  5. After 10 minutes, the mixture should appear thicker and porridge-like. Keep stirring for about 5 minutes. Make sure there is no burnt rice on the bottom of the pot.
  6. Turn of the heat, take out the pandan leaves, serve warm.


Endometriosis Books

PS: this post contains affiliate links, thank you for your support!

After I failed with my “Endo diet” last year, I decided to do better this year. I told my husband last month that I want to buy a book by Dr. Andrew S. Cook, MD, FACOG titled “The Endometriosis Diet Health & Diet Program: Get Your Life Back“. He told me that he will order it for me. The book arrived in the third week of January. And guess what? Instead of one, he ordered me three books about Endometriosis! Yay! I love my hubby! The funny thing was, at that time we didn’t even know that I have Endometriosis and that I wanted Dr. Cook’s book just because I was interested in the Endo diet he has. It was like the universe being kind to me, it gives me a heads up!

The three books he got me are:

I haven’t read them all. I only finished the Endometriosis Health & Diet Program book. In my opinion, this book is really good! I have spent so much time researched about Adenomyosis – which most of the time I also read about Endometriosis -, and this book tells you everything about it. You don’t have to spend hours researching on the internet, you just need to read this book. It’s just like a bible for people with Endometriosis!

Just check the table of contents:

This book is very informative. Other than give you abundant information about Endometriosis, this book also gives you a detail information about how to change your lifestyle (detoxing, stress reliefs, optimizing sleep, exercises, herbal and supplemental supplements), diet plan for Endometriosis and Pelvic Pain, and recipes for Endometriosis and Pelvic Pain. It gives you a week worth example of exercise plan, a whole 10-18 weeks sample of Endo diet plan, and 100 Endo diet recipes.

For Endo diet in this book, it consists of 3 phases, I’ll quote it from the book.

Page 137:

Phase 1: The Repair Phase

Phase 1 of the diet is the strictest, but don’t worry, it only lasts for 1 to 2 months. The goal of this phase is to begin the process of rebalancing your gut microbiota, heal your gastrointestinal tract, lower inflammation, stabilize blood sugar, strengthen and rebalance your immune system, reduce toxins from your diet and encourage gentle detoxification.

Page 141:

Phase 2: The Rebalance Phase

Phase 2 of the diet lasts 1 to 2 months. This phase is designed to strengthen your army of beneficial bacteria and slowly begin the reintroduction of foods to expand your dietary choices.

Page 146:

Phase 3: The Rebuild Phase

Phase 3 of the diet is the maintenance phase. This phase is rich  in prebiotic and probiotic foods to encourage growth of your beneficial bacteria. In addition, the dietary recommendation are designed to reduce your symptoms and help ypur body continue to heal.

The 3 phase sounds good to me, I don’t know how well I will do but I’m willing to give it a try! I started the phase 1 yesterday, I will post a journal about it in a different entry. Wish me luck!