1-pan savory, garlicky Sweet Potato Hash with kale and runny eggs. A hearty brunch, and also lunch.
One of Korea’s favourite traditional dishes. Stir Fry Sweet Potato Noodle with vegetables. Healthy, low carb and gluten free
Hot, spicy and sour Thai-Style Kelp Noodle Salad, with crunchy cashew, fresh salads and juicy seafood. Every bite bursting with flavour and texture.
I first heard about Kelp noodles from my raw food teacher Daniw Arrazola. It was the ‘noodle’ ingredient in the raw noodle recipe that she taught, but Fine Organic Gallery that sold it ran out of stock. Luck was not on my side after a couple of times of dropping by that shop, but it never occur to me to pre-order it as it wasn’t something I urgently wanted to try. Continue Reading →
A warm bowl of comforting slippery garlicky “pasta” without the carbs
I jumped right in when I saw Dr John Cassone organized a 2 Weeks Fruits & Veggie Cleanse on Google+ right after Easter. Since my 7-day Raw Food Detox at Bahay Kalipay Retreat, I had been indulging more than usual over the months, causing me to feel bloated and sometimes sluggish. The 2 Weeks Cleanse / Fast was timely for me to detox and increase my energy. Continue Reading →
I’m in a rut. I’m not in any mood to make any Chinese New Year goodies at all. My usual favourites – peanut cookies and bak kwa (dried meat) doesn’t turn me on. Don’t get me wrong. I have a sweet tooth and am a big snack eater. Something is just not turned on this year. The only thing I felt like making is this deliciously chewy (and healthy) Flourless Peanut Butter Cookies. Continue Reading →
I have 2 confessions to make.
1st confession – I’m not a morning person and I become grouchy bear if I’m on empty stomach. So stay away from me in the morning, especially if I didn’t get my breakfast. I will try to get as much sleep as I possibly can before waking up, I’d rather get an extra 15 minutes sleep than using them to do my hair or make-up.
2nd confession – I l used to eat in the car while driving to work, and I still do now when I’m running around in the morning.
Egg “Muffins” are great breakfast ideas for anyone who’s busy in the morning and wants something that can be made ahead and eaten on-the-go. These Egg Muffins, or more like mini-quiches baked in muffin cups to create a grab-and-go breakfast that you can make on the weekends and then quickly reheat in the oven for a hot breakfast on the go. Continue Reading →
I know there’s a lot of hype about going raw, paleo or whole30. Let’s not start with the labeling. As long as it is whole food & real food, you can’t go wrong there. As I’m wheat intolerant, grating zucchini into noodles (so it’s zoodles?) is a great noodle substitute for me. Yes it’s zucchini noodles, it can be eaten raw or if you don’t like the raw veggie taste, blanch it with hot water. Oh but that’s extra work.. so why don’t you try eating zucchini raw for a change? Continue Reading →
This Banana Pancake recipe isn’t exactly a pancake, but it’s shaped like a pancake, eaten like a pancake, just sans the flour in recipe. Yes you heard me. Flourless pancake, just banana and eggs, and taste just as delicious. Whoever created this recipe is a genius.
Now don’t you agree everyone could use less flour in their food intake. Even though I am intolerant to wheat, I still substitute wheat with other grain flours like rice, buckwheat, millet and sorghum. Whole-kernel grains does conceal an array of vitamins, minerals, phytonutrients and fiber. But when machines pulverize kernels into flour, even whole-grain flour, what’s left behind is a starchy powder capable of wreaking havoc on the body. Continue Reading →
I was selected as the top 20 finalists in the Asian Food Channel (AFC) Foodie Face Off about a month ago. We have to create 2 dishes with a ‘Raya Celebration’ theme. When I receive the news, I was travelling & only had very limited time to practice before the competition day. Even though it was stressful, I knew I would learn so much from this challenge. I could only imagine the recipes in my head, practiced and prayed for the best. The competition was indeed an eye opener, not only it’s a test of skills, creativity definitely plays a major point clincher. With dishes served in champagne glasses and test tubes, I definitely have to up my game in the next competition. Continue Reading →
When I saw this Kay Pachok (Skewered Chicken) on Phong Hong Bakes, I immediately bookmarked to make it for Malaysian Food Fest: Terengganu Month hosted by Lena of FrozenWings. But this month has been so busy with my participation in the Nutriplus Baking Competition that I’m only managed to squeeze in time to post this recipe in the nick of time. More stories about the baking competition soon.