How to Cook Grains to Reduce Chemicals and Maximize Nutrition

How to Cook Grains to Reduce Chemicals and Maximize Nutrition

How to Cook Grains to Reduce Chemicals and Maximize Nutrition One of the reasons grains have been getting a bad rap is due to they contain phytic acid, saponins, and arsenic. Phytic acid is a natural substance found in all plant seeds, nuts, legumes and grains.[1] Studies showed phytic acid impairs the absorption of iron, magnesium, zinc and calcium, and may promote mineral deficiencies.[2, 3] Saponins are found in amaranth, oats and quinoa. If you have a leaky gut or irritable bowel syndrome, where your intestines are already inflamed or irritated, saponins could aggravate the irritability or inflammation of the gut. Arsenic is a heavy metal and is listed in Group 1 Carcinogenic to humans. [11] Arsenic is found in rice. An Australian study showed that arborio and sushi rice contain the highest mean values of total arsenic [12]. Another study showed that basmati and red rice have low levels of total arsenic [13]. Phytic acid, saponins, and arsenic are decreased by 98% after soaking, germination (or sprouting) and fermentation.[4, 5, 6, 7, 8, 9, 10]. In addition to the steps below for each specific grain, I ferment and sprout the grains before cooking to reduce the phytic acid, saponins and arsenic content in grains. Rinse well under running water to remove dust. To ferment the grains: Place the grains in a bowl and cover with filtered water by a couple inches. Add 1 teaspoon of sea salt and 1/4 teaspoon of vitamin C or 2 tablespoons of lemon juice for 8 – 12 hours, then drain and rinse until the water is clear. To sprout the grains: Place the grains in a 1L jar. Cover the jar with...
Hazelnut Coffee Muffins (Gluten Free, Dairy Free & Sugar Free)

Hazelnut Coffee Muffins (Gluten Free, Dairy Free & Sugar Free)

These hazelnut coffee muffins are soft and super yummy. They are excellent for breakfast, afternoon tea, snacks, pre or post workout. They only took 10 minutes to make and 30 minutes to bake them. By the time I finished my morning meditation session, these yummy hazelnut coffee muffins were ready I am not a coffee drinker as coffee normally affects my sleep but I am OK eating a hazelnut coffee muffin every now and then. Studies showed coffee beans contain antioxidant phenolic acid which helps fighting cancer and depression, lowering the risk of multiple sclerosis (MS) and producing serotonin, dopamine and noradrenaline.   Hazelnut Coffee Muffins (Gluten Free, Dairy Free & Sugar Free) Ingredients 2 organic eggs (If vegan, use 1/4 cup of soaked chia seeds (Buy The Chia Co Chia Seeds Black)) 5 tablespoons raw honey or Berringa Super Manuka 120+ MGO 2 tablespoons organic raw apple cider vinegar (Buy Bragg Apple Cider Vinegar Organic) 2 teaspoons baking soda 1 cup of tapioca or sweet potato flour 1 cup of Orgran Good For You Buckwheat Pancake Mix 1/4 teaspoon Himalayan salt (Buy Himalayan salt here) 1/2 cup of melt coconut oil (Buy coconut oil here) 1 tablespoon of Nature’s Cuppa Eco Coffee Granules 1/2 cup of hazelnut, chopped 3 cups of filtered water Method Preheat a fan-forced oven to 180°C or a conventional oven to 200°C. Pour 1 cup of room temperature water into a mug, add the coffee granules and stir it until dissolved. In a large bowl, sift all the flours, baking soda and salt through a sieve or a colander. Add eggs (or soaked chia seeds), honey, 2 cups of water, coffee, apple cider vinegar and melt...
Kidney Bean Wild Rice Porridge (Vegan & Gluten Free)

Kidney Bean Wild Rice Porridge (Vegan & Gluten Free)

Studies showed Wild Rice may improve heart health, anti-aging, prevent diabetes onset, strengthen bones, boost the immune system and aid the digestive system. Thanks to its high fiber, vitamin C, phosphorus, zinc, antioxidants, protein, iron, calcium, potassium, magnesium and vitamin B6 content. I soaked, sprouted and ground the wild rice into flour to make this Red Kidney Wild Rice Porridge. Buy a high-performance blender here to grind the wild rice.  Surprisingly, it’s super yummy! It’s now one of my favorite breakfasts. The best of all, it’s packed with completed protein, fibre, minerals, antioxidants, and vitamins. Kidney Bean Wild Rice Porridge Ingredients 1/2 cup of wild rice 1/2 cup of kidney beans, cooked a pinch of Nirvana Himalayan Crystal Salt  1 teaspoon of Planet Organic Spice Cinnamon 1/2 teaspoon of Planet Organic Spice Oregano 1 tablespoon of Melrose Coconut Oil Unrefined 2 cups of filtered water or coconut water 1 teaspoon of ground Planet Organic Spice Fennel Seed a teaspoon of raw honey or Berringa Super Manuka 220+ MGO Method Rinse and cover wild rice with filtered water. Add 1 teaspoon of sea salt and soak it overnight. Pour the water out and rinse the wild rice a few times. Pour the wild rice into a large pot and roast it on a medium-high heat. Stir frequently until it is dry. Let the roasted rice cool down then pour it into a high-performance blender and blend it into flour. Add the wild rice flour and the rest of the ingredients into a saucepan. Bring it to boil and constantly stir it. Cook it for 10 – 15 minutes. Serve it with...
Chia Carrot Muffin (Paleo, Vegan, Gluten Free, Sugar Free & Dairy Free)

Chia Carrot Muffin (Paleo, Vegan, Gluten Free, Sugar Free & Dairy Free)

Paleo Vegan Chia Carrot Muffin is super yummy and is packed with protein, fibre, vitamins and minerals. It’s great for a snack, dessert, or breakfast. Chia Carrot Muffin (Paleo, Vegan, Gluten Free, Sugar Free & Dairy Free) Ingredients 1/4 cup of chia seeds (Buy The Chia Co Chia Seeds Black) 3 carrots, shredded 2 cm ginger, shredded 5 tablespoons raw honey 3 tablespoons organic raw apple cider vinegar (Buy Bragg Apple Cider Vinegar Organic) 2 teaspoons baking soda 1 cup of tapioca flour 1 cup of organic sesame flour (BuyCarwari Organic Sesame Flour) 1/2 cup of organic coconut flour (Buy Absolute Organic Coconut Flour) 1/4 teaspoon Himalayan salt (Buy Himalayan salt here) 1/2 cup of melt coconut oil (Buy coconut oil here) 1/2 cup of hazelnut, chopped 2 cups of water Method Soak chia seeds in 1 cup of water for at least 20 minutes. Preheat a fan-forced oven to 180°C or a conventional oven to 200°C In a large bowl, sift all the flours, baking soda and salt through a sieve or a colander. Add grated carrot, grated ginger, soaked chia seeds, honey, 1 cup of water and melt coconut oil in the bowl. Mix all the ingredients together well. Add hazelnut into the mixed flour and mix them together. Transfer the mixed flour into a greased muffin tray and bake it for 45 minutes or until a cake tester comes out clean....
Slippery Elm Porridge

Slippery Elm Porridge

Slippery Elm is a native South American tree and its inner bark has been using as medicine to treat cough, sore throat, colic, diarrhoea, constipation, hemorrhoids, irritable bowel syndrome (IBS), bladder, urinary tract infections, syphilis, herpes, tapeworms, stomach and duodenal ulcers, colitis, diverticulitis, gastrointestinal inflammation and reflux. Slippery elm contains mucilage which adheres to the digestive lining and helps soothing the intestinal walls and inflammation. It also decreases the absorption of medications so it is best to have the porridge at least one hour after taking the medications. Slippery elm also can be added into smoothies or add a teaspoon to a glass of warm water and drink it 30 minutes before meals to soothe the inflammation in the gut. I always bring Slippery Elm with me whenever I travel and use it if I have food poisoning or some digestive issues especially after colonoscopy or endoscopy procedure. This Slippery Elm porridge might not be suitable for pregnancy and breastfeeding. Slippery Elm Porridge   Ingredients: Serving: 1 2 tablespoons Bonvit Slippery Elm (Buy here) 1 teaspoon raw honey or Beringa Manuka honey (Buy here) 1/4 teaspoon Planet Organic Cinnamon (Buy here) 1 cup almond milk (Click here for recipe) 1/2 teaspoon vanilla extract a pinch of Nirvana Himalayan salt or Celtic salt (Buy here) 1 teaspoon shredded coconut 1 tablespoon Orgamix chia seeds (Buy here) Method: Add all the ingredients into a small saucepan. Place it over a medium heat and whisk it constantly until it thickens. Remove from heat and pour it into a bowl. References...
Chia Kale Pesto

Chia Kale Pesto

This Chia Kale Pesto is packed with calcium, magnesium, protein, fibre, iron, omega 3 6 and healthy fats. It’s great for dips, pasta, fish, meat dishes. Kale is heavily sprayed with pesticides and other chemicals so buy organic kale if you can.   Chia Kale Pesto Ingredients: 1 tablespoon chia seeds 3 tablespoon purified water (I use reverse omosis to filter the water. Buy it here) 1/2 cup walnuts 1/4 cup cashews or almonds 2 large cloves garlic, peeled and smashed 1 bunch fresh basil, leaves only 3 kale leaves 1/2 lime juice 1 teaspoon Nirvana Himalayan Crystal Salt 1/4 teaspoon grounded Planet Organic Spice Black Peppercorns 3/4 cup Melrose Oils Olive Extra Virgin   Method: In a small bowl, whisk the chia seeds and water, let it stand for 20 minutes to make a thick chia gel. Place the walnuts, cashews/almonds, garlic, chia gel, basil, kale, Himalayan salt, black pepper and lime juice in a high performance blender (I use the Optimum 9400. Buy it here) until coarsely chop. Drizzle olive oil in a steady stream until incorporated. Taste and adjust seasonings. Store the pesto in an airtight container for up to 3 days or freeze for up to 3 months. Enjoy it with pasta, dip, spread on bread, serve with meat, fish or vegetable...
Sweet Potato Dip (Paleo, Keto, Vegan, Vegetarian, Nordic, Mediterranean)

Sweet Potato Dip (Paleo, Keto, Vegan, Vegetarian, Nordic, Mediterranean)

This Sweet Potato Dip is packed with healthy fat, vitamin A, C, beta-carotene, phytonutrients and fibre. It is great to serve with snacks, spread, dip, pasta, crackers and bread. It’s perfect for Paleo, Keto, Vegan, Vegetarian, Nordic and Mediterranean diets Sweet Potato Dip Ingredients 1 medium sweet potato 1/3 cup (80ml) Spiral Foods Spanish Extra Virgin Olive Oil 2 garlic cloves 1/2 lemon juice 1/2 Planet Organic Spice Chilli Flakes powder (optional) 1/2 teaspoon Nirvana Himalayan Crystal Salt Fine 1/2 teaspoon Planet Organic Spice Oregano Method Steam or boil sweet potato, then peel the skin, chop the sweet potato and set it aside. Using a hand mixer or blender, blend the olive oil, garlic, lemon juice, oregano, chilli flakes and Himalayan salt until smooth puree. Add sweet potato into the olive oil mixture and blend it until smooth. Taste and adjust the salt accordingly....
Chicken Rocket Soup – Liver Detox Recipe

Chicken Rocket Soup – Liver Detox Recipe

If you are big fan of rocket, you will definitely enjoy this chicken rocket soup. This soup is great for a liver detox which is packed with Protein, Folate, vitamin A, vitamin C, vitamin K, copper, iron, calcium, potassium, manganese & phosphorus. Bitter foods including rocket (arugula), dandelion and bitter melon are excellent for liver cleansing and performance booster especially after a drinking night.   Chicken Rocket Soup – Liver Detox Recipe   Serving: 1 Ingredients: 500 ml chicken broth (recipe here) – (substitute it with vegetable broth if vegan) 1 cup cooked chicken meat – (substitute it with vegetable broth if vegan) 2 garlic cloves 2 handfuls of rocket 1 tbsp olive oil (or coconut milk) Edible flowers (for garnishing) 1 tsp lemon juice (option) Method: Place both chicken broth and chicken meat into a medium saucepan and bring it to the boil. Wash the rocket, add garlic and rockets into the saucepan. Make sure the soup covers the rocket. Turn the heat off to avoid overcooking the rocket. The rocket should look green still. Pour the soup into a blender and add olive oil (or coconut milk), then blend them until smooth. Garnish it with some edible flowers and lemon juice (options). Enjoy! Notes: Buy organic ingredients whenever possible to avoid antibiotics, growth hormones, pesticides or other...
Watermelon Coconut Cream (Vegan Sugar Free & Dairy Free)

Watermelon Coconut Cream (Vegan Sugar Free & Dairy Free)

This vegan, sugar free and dairy free Watermelon Coconut Cream is simple, very easy to make and is an excellent dessert for your children/partner’s birthday or on the Valentine’s Day   Watermelon Coconut Cream   Ingredients: Organic watermelon (Be careful there are a lot of Chinese watermelon in the market so buy organic if you can) 200g Coconut whipped cream (click here for recipe) Method: Slice the watermelon across into 2cm thickness. Use a medium heart shaped mold to cut the watermelon into heart shaped watermelons. Spread coconut whipped cream on a heart shaped watermelon and place another piece on top. Decorate it with some edible flowers. Enjoy!...
Coconut Chocolate Mousse With Coconut Whipped Cream (Vegan Sugar Free Nut Free & Dairy Free)

Coconut Chocolate Mousse With Coconut Whipped Cream (Vegan Sugar Free Nut Free & Dairy Free)

I love coconut! I cook everything with coconut oil, shredded coconut or coconut milk. It’s yummy and a very healthy fat! The best of all, it’s refined sugar free, dairy free, gluten free and nut free Coconut Chocolate Mousse With Coconut Whipped Cream Ingredients: 500g Coconut whipped cream (click here for recipe) 175g Planet Organic Cacao Powder 1/4 tsp Vanilla extract 5 – 6 tbsp raw honey or manuka honey Method: Use a hand electric mixer, beat the coconut whipped cream, cacao powder, vanilla extract and honey until creamy. Pour the chocolate mousse into a glass container or jar and store it in the fridge up to 3 days....
Fruit Salad Chia Seed Pudding

Fruit Salad Chia Seed Pudding

This fruit salad chia seed pudding is great for breakfast, brunch, snack or dessert. I normally have it on the day I don’t feel like eating much or on my weekend detox. Fruit Salad Chia Seed Pudding Serving: 1 Ingredients: Any fruits of your choice (i.e: banana, apple, blueberries etc) Chia seed pudding (click here for recipe) Whipped coconut cream (click here for recipe) Method: Wash all the fruits carefully. Cut them into small pieces and put them into a big wine glass or a bowl. Add chia seed pudding, then whipped coconut cream on top. Enjoy!   Tips: Buy organic fruits if you can otherwise soak them into apple cider vinegar or white vinegar water (for more information click here) to eliminate some pesticides from non-organic fruits. Environmental Working Group (EWG) found that some fruits and vegetables do not have much pesticide residues (The Clean Fifteen List) and others have the highest pesticide residues (The Dirty Dozen List).   Reference:...
Flourless Banana Pancakes with Chia Pudding

Flourless Banana Pancakes with Chia Pudding

When I first embarked the Paleo diet and GAPS protocol, my friends teased me that I would have not much to eat if I don’t eat gluten, dairy, grain nor sugar. I am sure there are a lot of other foods that we could use to substitute for those ingredients These nut free, flour free, sugar free, dairy free, gluten free banana pancakes definitely taste better than the traditional pancakes. Flourless Banana Pancakes with Chia Pudding Serving: 1 Ingredients: 2 bananas 1 egg 1/2 tsp Planet Organic Spice Cinnamon 1 tbsp of shredded coconut 2 tbsp of coconut milk 2 tbsp of coconut oil a small pinch of Nirvana Himalayan Crystal Salt Fine 1 tbsp of organic orange zest or any fruits 2 tbsp of Chia seed pudding (Click here for the recipe) Method: Mash the bananas by using a fork or a masher. Add egg, cinnamon, shredded coconut and Himalayan salt into the mashed banana bowl. Mix all the ingredients together. Heat the skillet pan up in medium heat. Add 1 tbsp of coconut oil, then pour one scoop of the mixture on the pan. Cook it for 3 minutes or until golden, then flip and cook another side for further 3 minutes. Stack the pancakes up on a plate and serve them with chia seed pudding, orange rest or any of your favourite fruits....
Dairy Free & Sugar Free Chia Seed Pudding

Dairy Free & Sugar Free Chia Seed Pudding

Chia seed pudding is a perfect on-the-run-breakfast, afternoon snack or dessert. I make it on my glamping trip too!   Dairy Free & Sugar Free Chia Seed Pudding Serving: 4 Ingredients 1 can of Spiral Foods Coconut Milk 1 cup of The Chia Co Chia Seeds Black 1 tsp vanilla extract 1/2 tsp Planet Organic Spice Cinnamon 1 tbsp Berringa Super Manuka + 120 MGO 100 ml water kefir or kombucha (optional) Method Open the coconut milk can and pour it into a 750ml glass jar. Add chia seed, vanilla extract, honey and cinnamon powder. Stir it. Refrigerate it overnight or at least 2 hours. Serve with strawberry or any of your favourite fruits on top....
How To Make Whipped Coconut Cream – Dairy Free

How To Make Whipped Coconut Cream – Dairy Free

How To Make Whipped Coconut Cream This whipped coconut cream is yummy and healthy. It’s perfect for those who have lactose intolerance or vegan. I top it on chocolate mousse, pancakes, fruit salad or crepes Whipped Coconut Cream Ingredients 1 can of Spiral Foods Organic Coconut Cream 1/4 teaspoon of Vanilla extract Method Store the coconut cream overnight in the fridge to separate the cream and the coconut water.  Open the coconut cream can and pour the coconut water into a small glass jar. Scoop the coconut cream into a big bowl and add the vanilla extract. Use an electric hand mixer and beat the cream until creamy. Transfer the whipped coconut cream into a glass jar and store it in the fridge up to 4...
Raw Sugar Free Pomegranate Jam

Raw Sugar Free Pomegranate Jam

I love the ideas of catching up with my friends over a High Tea but since I’ve been on a gluten free, dairy free and sugar free diet, munching on some sandwiches and sipping away some English tea aren’t something that my body would fancy for. So, I thought to myself “Maybe I could introduce the raw diet to my friends by inviting them over for some raw high tea?”. And, here I was on my mission looking for some raw sandwich inspirations and came across to a raw strawberry jam photo on Instagram. Raw jam? Awesome! How did they make it? Maybe with some mucilage ingredients? So, I started pulling out all the mucilage ingredients in my pantry and gave lecithin my first go. Surprisingly, all my guests loved this raw jam when I spread it on the banana sandwiches Until now, I still don’t know how others make their raw jams but here is my version of raw jam. Raw Sugar Free Pomegranate Jam   Ingredients   2 big Organic Pomegranates (you could use 1 cup organic strawberry, blue berry or any fruits) 3 tablespoons Wonder Foods Lecithin Granules 2 – 4 tablespoons Berringa Super Manuka + 120 MGO  (depends on how sweet you want your jam) Method   In a high performance blender (I use the Optimum 9400 blender), blend 2 tablespoons Manuka honey, 2 pomegranate seeds or 1 cup of any other fruits and 2 tablespoons lecithin until smooth. Pause the blender to check the sweetness. Add extra Manuka honey if required. Pour the raw jam into a glass jar and store it in a fridge for a...
Vegan Buckwheat Miso Wakame Soup – Macrobiotic & Vegan Diet

Vegan Buckwheat Miso Wakame Soup – Macrobiotic & Vegan Diet

After a year of listening to my nutritionist and naturopath friends bragging about how good the Macrobiotic diet is and how it saved George Ohsawa’s life when he got tuberculosis and a lot of others’ lives with their chronic diseases. So, I decided to read up about the Macrobiotic diet and give it a go. Buckwheat and sea vegetables have been my essential food list for a few years and they are in this diet ay! And here, you go. My first Macrobiotic meal which is very suitable for a vegan diet as well – Double-winner!!! Vegan Buckwheat Miso Wakame Soup Serve 1 Ingredients: 1 cup cooked Eden organics buckwheat hulled wholegrain 1 small sweet potato, chopped 1 handful of Spiral Foods wakame sea vegetable 1 small Spanish onion 1 tsp Carwari Organic Extra Virgin Black Sesame Oil 750 ml filtered water 1 tsp Spiral Foods Organic Hatcho Miso 1 heaped tsp Organic Marigold Health Foods Powder Vegan Some chopped shallots A pinch of Planet Organic Spice Cayenne Pepper Method In a big bowl, soak wakame in hot water for 5 minutes. Rinse it under the water and squeeze the excess water out. In a medium stainless steel or ceramic pot, add water, cooked buckwheat, sweet potato, wakame, vegan powder and cook it in a medium-low heat for 5 – 10 minutes. Turn off the heat, add onion and leave it on the stove for a few minutes. Pour the soup into a bowl, garnish some shallots, drizzle the black sesame oil and sprinkle some cayenne pepper on top.  Bon Appetit!!!...
Wheat Free Oat Porridge Without Cooking – Perfect Breakfast On The Run

Wheat Free Oat Porridge Without Cooking – Perfect Breakfast On The Run

A few days ago, I had a conversation with my platonic friend about our favourite breakfast – oat porridge. Although, we both love oat porridge but it’s a bit time consuming (for those who always rushing in the morning) and not to mention that it gets boiled over easily Personally, I always like drinking or eating something warm after coming out of surfing. Breakfasts on the run are the norm for me so I always look for some breakfast ideas that save me time and still keep my stomach satisfied. So, I thought to myself “Why not using my thermos to “cook” the oat porridge?” and so my new creation begins…. This recipe is perfect for breakfast on the run, while camping or trekking. Enjoy!!! Wheat Free Oat Porridge Without Cooking Serve 1 Ingredients  500 ml – 750 ml boiling hot water 1 cup Gloriously Free GF Rolled Oats Organic (Wheat Free) 1/2 tsp Planet Organic Spice Cinnamon (add 1 tsp if you like cinnamon) a handful of organic raisin 1 tbsp Absolute Organic organic raw cold pressed coconut oil Method Add oats, cinnamon, raisin, coconut oil into 1.5 L thermos. Pour hot boiling water into the thermos up to 3/4 way (if you want the oat porridge is a bit runny, add more water and adjust it accordingly). Stir the mixture before closing the lid. After 2 hours, Voila your cooked oat porridge!!! Tips: Prepare this the night before or in the morning if you’ll have your oat porridge in a couple of hours. Wheat Free is suitable for gluten sensitivity or intolerance but not for those with celiac disease....
Gluten Free Baby Spinach & Sweet Potato Patties

Gluten Free Baby Spinach & Sweet Potato Patties

Gluten Free Baby Spinach & Sweet Potato Patties Serving: 1 Ingredients: 1/2 Sweet potato 2 handful of organic frozen Baby spinach 1 Spanish onion 2 Organic eggs (Use Marigold Health Foods Engevita Yeast Flakes if Vegan) 1 tbsp Absolute Organic organic raw cold pressed coconut oil 1 cup Glorious Free GF Organic Wheat Free Rolled Oats a pinch of Nirvana Himalayan Crystal Salt a pinch of Planet Organic Spice Cayenne pepper 1 tbsp Melrose Organic Extra Virgin Olive Oil 1/2 tsp Marigold Health Foods Vegan Powder Dairy & Nut Free a handful of Organic Activated Almonds a pinch of Black pepper 2 tbsp Ecomil Drink Almond Milk Method: Grate the sweet potato by using a grater or a peeler. Chop the frozen baby spinach and slice the Spanish onion thinly. Then put sweet potato, baby spinach and onion into a big mixing bowl. In a separate small bowl, beat the eggs up. Add nutritional yeast flakes, Himalayan salt, cayenne pepper, black pepper, vegan powder, almond milk and the beaten eggs into the vegetable bowl. Mix it all up. Put the rolled oats into a high performance blender like the Optimum 9400 blender and blend it into flour. Pour oat flour into the vegetable mixture and mix it up. In a large frypan, melt 1 tbsp coconut oil. Pour some mixture into the pan and fry it at medium heat for 5 minutes. Flip the side once it gets brown. Chop the activated almonds and serve it on top of the patties. Tips:To increase the iron absorption of baby spinach and eggs, squeeze some lemon/lime juice on the patties when serving....
Gluten Free, Dairy Free & Sugar Free Carrot Souffle

Gluten Free, Dairy Free & Sugar Free Carrot Souffle

What am I going to do with a 20-kilo-bag of organic carrots? Carrot juice, carrot pancakes, raw carrot cheesecake, carrot ice-cream, carrot soup, carrot kimchi and carrot smoothies? I made them all. What’s next? Carrot Souffle perhaps? I still remembered the soft and nice texture of the carrot souffle that I had years ago. The carrot souffle was melted in my mouth! I couldn’t help having a second serving. I tweaked the ingredients in Food recipe to make it suitable for my gluten free, dairy free and sugar free diet.   Gluten Free, Dairy Free & Sugar Free Carrot Souffle Cooking time: 45 minutes   Ingredients: 1kg organic carrots 1 teaspoon of cinnamon powder 3 tablespoon of raw cold pressed organic coconut oil 3 tablespoons of Orgran gluten free flour 1 pinch of Himalayan salt 1 teaspoon of Aluminium free baking powder 2 organic eggs (opt out if you are vegan) 2 tablespoon white chia seeds 2 tablespoon stevia 1 teaspoon vanilla extract 1 teaspoon organic nutmeg   Method:   Add carrot, cinnamon, stevia, chia seeds, vanilla, coconut oil and nutmeg into a high performance blender (I use the Optimum 9400 blender) and blend it until smooth. In a big bowl, whisk the eggs and add sifted flour, baking powder and Himalayan salt. Mix all the ingredients together. Pour the carrot mixture into the bowl. Whisk it all up. Meanwhile, preheat the oven and set at 175 degree C. Pour the batter into a greased baking tray/mold and bake it in the fan forced oven for 45 minutes. Rotate the cake after 25 minutes. Tips:  Use a bamboo skewer to check to see whether the cake is cooked (if the...
Brown Rice Kidney Bean Chinese Cabbage Rolls

Brown Rice Kidney Bean Chinese Cabbage Rolls

  This cold weather makes me wanna eat something steamy hot – some cabbage rolls perhaps? The cabbage rolls that I made last time was a big hit! Since I had some left over brown rice and kidney bean, might as well use up all the ingredients that I have in the fridge. Brown Rice Kidney Bean Chinese Cabbage Rolls Serving: 2                          Cooking Time: 25 minutes     Ingredients: 1/2 organic medium beetroot, grated 1/2 organic carrot, grated 1/2 organic parsnip, grated 1 organic brussels sprout, thin sliced 1/2 cup of cooked organic red kidney beans 1 tablespoon of organic sunflower seeds 1 cup cooked brown rice 2 slices of Jalapeño or fresh chilli, chopped 1 piece of dolmade, chopped (optional) 4 organic black olives, chopped 4 chives, chopped 1/4 Spanish onion, chopped 2 cloves of garlic, chopped 1 teaspoon of organic fennel seeds 2 tablespoons of black chia seeds (Soak in 1/2 cup of water for 10 – 15 minutes) 1/2 teaspoon organic cumin powder 1 tablespoon of Bragg Organic All Purpose Seasoning 1 organic egg (opt out if you are vegan) 1 teaspoon of grated ginger Some organic black pepper 1 tablespoon of organic extra olive oil 10 toothpicks   Method: 1. In a big bowl, mix all the ingredients together except the Chinese cabbage 2. On a plate or a chopping board, lay the Chinese cabbage flat.  3. Put 2 tablespoon of the mixed ingredients on the end of the Chinese cabbage stalk, roll it and secure with a toothpick. 4. Place the cabbage rolls in a steamer and steam it for 15 minutes....
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