Pre-Holiday detox – Day 1

eat cleanOne week from now, I’ll be travelling to Penang for a short vacation. And those of you who have been to Penang will agree with me that it is a FOOD HAVEN! So I expect myself to be piggig out quite a bit =SS  Sadly, i piled back all the weight from my juice fast so I needa be a bit more disciplined before I head to the land of street food glory.

Going to start a week of clean eating and exercise for the next 7 days as part of my Pre-holiday detox. Do expect lots of random fasts/detox on my blog ! I really LOVE food and probably have the weakest self control on planet earth, so I try to to do such fasts/detox maybe once every 2 months (or whenever needed) to keep my weight and body in check. I find that it really helps when blog it down as it makes me more accountable and disciplined.

So if you’re planning a holiday or a break, don’t wait for after the vacation to guilt yourself into a detox. Go and a pre-fast and enjoy yourself even more when on vacation!

My Pre-holiday 7 day detox plan
1) EAT clean // lots of fruits and vegetables and nothing fried, processed or heavily seasoned.
2) MOVE for at least 30min daily // If you’re not physcially active, choose your exercise carefully and don’t shock your body. Keep it simple and don’t over exert yourself. Simple excerises like brisk walking, stretching, cycling, swimming will be good.
3) SLEEP early // I personally find that when I lack sleep, I crave unhealthy food and am more likely to go off track because I’m tired and lack motivation.
4) HYDRATE yourself // drink lots and lots of water especially since you’re going to be moving more and it helps to cleanse your system!



Breakfast : 1 large orange + 2 wedges rock melon
Lunch: 1 large plate of salad with guacamole & zucchini hummus ( recipe below )
Tea : 2 wedges rock melon
Dinner: 1 slice of raw blackforest cake + 1 apricot + 1/2 dragon fruit

Exercise : 5km jog (35min) and stretching (10 min)


guacamole and hummus salad


What you’ll need:
1 avocado
1 small red onion, diced
5 – 10 chopped cherry tomatoes
2 stalks of chopped cilatro
1 tsp Lime juice
Salt & pepper to taste

Here’s how : Mash avocado and mix in the rest of the ingredients.

Raw Zucchini Hummus

zuchinni hummus (Previously blogged about a zucchini hummus recipe here, but changed it up abit with a bigger portioning. The result is a more watery texture, but taste just as good.)
What you’ll need
2 medium zucchini
3 garlic cloves
3/4 cup tahini
1 tsp salt
1/2 cup lemon juice
1/4 cup olive oil
1/4 tsp paprika
1/4 tsp caynnne pepper

Assembling the salad:
What you’ll need:


Lettuce leaves
1 yellow capsicum, Julianne
1 carrot, Julianne
1 grapefruit, cut into wedges
Alfalfa sprouts
Hemp seeds


Assemble the plate as you see fit. Garnish the guacamole with alfalfa sprouts and sprinkle hemp seeds for that protein boost. Drizzle the hummus over the salad or use it as a dip!


Raw Blackforest Cake

Last week was my dear sister’s birthday and I decided to make her a raw version of her favourite Blackforest cake! So I excitedly told her my plan and the first words out of her mouth was “Erm…just to be sure, there’s no flour?”. Lol…can’t blame her, she has been my guinea pig for most of my raw food experiments (the good, the bad and the ones that have gone really really wrong).

Raw blackforest cake

Luckily for me, this cake turned out really well both aesthetically and taste wise. My family members really enjoyed it…but most importantly, my sister loved it! So yay (and whew!)

Raw blackforest cake

This cake was inspired by the White Chocolate Cherry Cake recipe featured in Judita Wignall’s Going Raw book.

7.5″ cake tinRaw blackforest cake

What you’ll need

1/2 cup raw walnuts*
1/2 cup raw almonds*
1/3 cup medjool dates
Pinch of salt
Coconut oil

*would be best if the nuts are soaked and dehydrated before hand. If not, its fine too.

raw blackforest cake base

Here’s how:
1) In a food processor, grind the walnuts and almonds to flour.
2) Add the dates and salt and process until the mixture starts sticking together.
3) Pout some coconut oil on your hand and mix into the mixture. Press the mixture into a cake tin to form the base. Make sure it crust is even, especially the sides.
4) Leave in freezer.

2 1/2 cups raw cashews (soaked for 4 – 6 hours)
1 cup nut milk (I used cashew)
1/2 cup agave or slightly less than 1/2 cup raw honey
1/4 cup lemon juice
2 drops vanilla essence
1 tbs soy lecithin powder
1 cup cacao butter , warmed to liquid (not above 46 degrees)
1 1/2 cup pitted cherries (I used about 15 cherries)

raw blackforest cake

Here’s How
1) Place the cashews, nut milk, agave, lemon juice, vanilla and lecithin in blender and blend till very smooth.
2) Pour the mixture into a large mixing bowl and add the cacao butter. Use a wooden spoon and keep mixing you can’t see the butter.
3) Pour into cake tin and smoothen the surface with an offset spatula
4) Spread the cherries evenly across the surface of the cake and slowly use a toothpick/satay stick to gently push the cherries into the filling. I had some cherries fully submerged in the filling too.
5) Place back in freezer.

1/4 cup cacao butter, warmed to liquid
1/2 cup cacao powder
2 tbs agave
2 drops coconut oil
Cacao nibs

Here’s how
1) Mix the cacao powder, butter and agave in a bowl till the mixture turns smooth and chocolately.
2) Pour the mixture into a piping bag and drizzle chocolate over the cake.
3) Leave in the freezer to chill and save the excess chocolate in a bowl.
4) Before serving, sprinkle cacao nibs and shave some of the excess chocolate on top of the cake.

raw blackforest cake

raw blackforest cake

Raw blackforest cake

Tadah, ready to serve!

Veggie Cottage Cafe

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The Veggie Cottage is one of the  few fully vegan eateries in Singapore. A little gem of a cafe tucked between rows of unassuming shophouses in Little India, its easy not to notice it because it doesn’t have large signs or flashy banners unlike its next door neighbours. Luckily for me, I saw pictures of the exterior when Mr & Mrs Vegan blogged about it previously and spotted the red windows from far!


Initially, I told the bf that there was this new place I wanted to check out and I heard good reviews of their Fish & Chips and Nasi Lemak. And because we always dine at places where there are both vegetarian and non-vegetarian options, he assumed that I was referring to real meat. So I could sense his disappointment when we arrived at Veggie Cottage and he found out that the Fish & Chips was actually “Fish” & Chips! My bad, forgot to clarify :X Luckily for me, he’s really accommodating and we quickly settled in.

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We reached the cafe at around 8pm (last order is at 830pm) and sadly, hot favourites like the veggie cottage pie, spaghetti and dumpling soup were sold out =(  But the nice ladies at the cafe recommended us a few alternatives. By the way, the cafe menu also indicates which items contain garlic and onions, so its pretty ideal for buddhist vegetarians too!

IMG_20130622_202639Crispy and really delicious! Spring roll > $1


The pumpkin soup was really homemade. It doesn’t have the creamy texture you get from the non-vegan pumpkin soups but i quite enjoyed it. Pumpkin soup > $4.80IMG_20130622_203323

I loved this salad!  Though they don’t use fancy vegetables or ingredients , it still tasted really good and fresh. And its solely attributed to the amazing homemade vegan mayo that the chef made. YUMYUM. Vegan Salad Medley $5.50 IMG_20130622_203547

The bf had this dish and he was eyeing this dish suspiciously as it was placed on our table. But to his (and my) surprise, he LOVED it! The fries were crispy and not over fried and they did a great job making the fish taste succulent, tender and like the real deal. Yummm. Understand that the fish patty was made from mushrooms , totally couldn’t tell. Fish & Chip > $6.50

Overall, I thought the quality of food was pretty good! Fresh ingredients and tasty dishes. The price range is pretty comfortable and value for money as all dishes are between $4 – $7. Oh one last thing, only cash is accepted at the cafe so remember to draw money if you’re going. Will definitely be back soon to try the rest of the “best sellers”!

Food : 8/10 (wnated to put 9 but i haven’t tried the entire menu yet!)
Service : 9/10
Value : 9/10
Ambience : 8/10

Veggie Cottage
13 Dalhousie Lane (near The Verge @ Little India)
Contact: 67856771
Opening Hours: Tue-Sat 11am-8.45pm, Sunday 11am-4pm. Closed Monday

Homemade Cashew Milk

I love making my own nut milk because its fresh, more affordable and just tastes different from the store bought ones. If its your first time making nut milk, Cashew milk is probably the easiest and most fuss-free milk you can start off with.

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Before I start, you should know that the “raw cashews” you purchase in the stores aren’t really completely raw. The raw cashew nut is protected with a shell which contains the urushiol, which is the same chemical that you’d find in poison ivy and can be toxic when ingested. When cashew nuts are sold as a “raw” product, the cashew has actually been steamed to release the urushiol prior to packaging.

Even though I make Almond milk more regularly, I still love my Cashew milk from time to time.

3 reasons why I love Cashew milk
– EXTREMELY EASY to make! No need for a nut milk bag or cheese cloth.
– Thick and creamy
– Great for smoothies!

Raw, Vegan, Gluten free

What you’ll need
1 1/2 cups raw cashews (soaked for around 4 hours )
2 1/2 cups water
2 large medjool dates (pits removed)
Pinch of salt
2 drops pure vanilla essence

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Here’s how
1) Blend all the ingredients in a high speed blender till smooth (you should not feel any nut bits). This will probably take 1  – 2 min. If you don’t have a high speed blender, you may need to blend it longer….or get some nut bits in your milk.
2) Pour and store in glass jar for 3 – 5 days.

Easy right?

Here are 2 simple smoothie recipes you can try with your freshly made cashew nut milk



What you’ll need
1 cup cashew milk (cold)
1 heaping tbs of cacao powder
1 1/2 frozen bananas (preferably ripe!)
2 drops vanilla essence
4 cubes of ice
Cacao nibs for topping (optional)

Here’s how
Blend all ingredients in a high speed blender and top with cacao nibs!



What you’ll need
1/2 cup cashew milk
1/2 cup water
3 frozen bananas (preferably ripe!)
1 large bunch spinach
3 – 4 cubes of ice

Here’s how
Blend all ingredients in a high speed blender and top with your favourite toppings. In the pic above, I topped it with pomegranate seeds, cacao nibs, blueberries, hemp seeds and goji berries.

The Life Changing Fruit & Nut Loaf

Hi all,

Continuing on from my previous post, wanted to share how I attempted to make My New Root’s Life Changing Loaf  …The Life Changing Fruit and Nut Loaf. Wanted to make it more moist because the combination of psyllium husks, chia and flax seeds are thick and chewy!IMG_20130614_170755

Before I start of the recipe, wanted to share this video I came across when I was researching on psyllium husks in gluten free baking. These amazing little husks are a great source of dietary fibre  and a natural binder in recipes!

Ok to be honest, I wouldn’t go as far as to call this loaf life changing because I’ve had better vegan/GF loafs before. But given the simplicity of this recipe and wholesome ingredients (what! no sugar/flour/ baking powder?) … I think it’s definately worth your time =)


THE LIFE CHANGING FRUIT & NUT LOAF  (adapted from My New Roots)
Makes 1 loaf. Vegan

½ cup sunflower seeds
½ cup dried cranberries/blueberries/raisins
½ cup flax seeds
½ cup hazelnuts
1 cup rolled oats
1/2 cup blended or mashed bananas (around 2 bananas)
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
Dash of cinnamon
1 Tbsp agave
3 Tbsp coconut oil
1 1/4 cup water


2013-06-13 18.29.17 1. Set aside two bowls. In the first mixing bowl, combine all dry ingredients and mix well. Whisk agave, oil and water together in the second bowl. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Transfer the mixture to the loaf tin. Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.

2. Preheat oven to 350°F / 175°C.

3. Place loaf pan in the oven on the middle rack, and bake for 25 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!


The Life Changing Loaf of Bread – by My New Roots

IMG_20130606_153949Hi All!


Sorry for the lack of updates! Have been pretty busy at work but I’m excited to share some good news! For the past couple of weeks, I’ve been learning and making desserts at work and I’m now officially taking care of the desserts counter at The Living Cafe! This includes raw cakes, cookies, muffins etc.  I’m really excited because desserts are my passion and I have so many ideas on what to do….but I’m also nervous becuase I’m still pretty new at this and there’s alot of pressure to do this well. The learning curve is really steep and I’m trying my best to perfect all the items , but boy I’m so ready for this challenge. Hehee..its a big deal for me and I’m grateful and blessed to be given this opportunity! So if you’re in Singapore, do drop by the cafe for a slice of cake (or two…or three..or four to take away) and give me your feedback=)

If you wanna follow my kitchen “adventures”, (or so I call it)  add me on instagram @shihngin for daily pictures.

Back to today’s post..

I’ve been wanting to try The Life Changing Loaf of Bread ever since My New Roots posted it. But somehow, it got KIV-ed with the backlog of recipes in my “favourites” list I’ve been wanting to try. Recently however, a few instagrammers have posted pics of themselves baking this loaf and claiming how delicious it is. So, i just had to try for myself.


The loaf is indeed delicious and I love the natural flavours! Can you belive, no sugar or yucky articifical sweeteners were used and its still flavourful? It keeps you really full too especially with all the seeds and nuts. But it is a tad dry and chewy…don’t expect your typical “bread” texure. Pair this with a light side or refreshing, zesty condiments.

Here’s the recipe (copied and paste)

Makes 1 loaf. Vegan


1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.

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2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

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4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Keep a look out for my next post where I adapt The Life Changing Loaf and make it …The Life Changing Fruit and Nut Loaf!

Product round up – May

Decided to start a monthly roundup to share about new raw and vegan products I buy monthly. Didn’t take photos of everything I bought in May, so here’s just a few!

MASON JARS IMG_20130524_155715

Bought them for my juice fast and I I use them for everything – nut milk, salads, overnight puddings, parfait jars ….=) And I love the ultra tight sealed lid!

Where to find : The Living Cafe
Price : Ranges from $11.50  – $14.50 (3 different sizes)


IMG_20130530_073958-horzAfter my juice fast, I was CRAVING apples….and I want an apple binge fest. These are the top 3 best tasting apples I found in the supermarkets. And they are all from New Zealand! coincidence?  Best tasting from left to right

Where to find: DIVA apples ( Cold Storage, Jasons) / ENVY apples ( Jasons, certain NTUC fair price outlets like NEX)/ ENZA apples (most major supermarket chains)

Price: DIVA ($1.30 – $1.50) / ENVY ($2.50 – $2.80)/ ENZA ($0.80- $0.95) prices differ based on supermarkets


IMG_20130601_185914One of the perks about going vegan is that I always find vegan products in the supermarkets getting slashed because its not really popular. Managed to get my hands on 2 tubs of vegan ice cream at 60% off! Chocolate Fudge Brownie from Soy Dream was pretty good! Loved the fudge brownie bits. But was really disappointed with It’s SOY delicious’ vanilla ice cream. The texture was pretty bad and it tasted so artificial. First and last time buying it.

Where to find : Major cold storage locations/ Jasons/ Organic food shops
Price : Around $9 – $10



Loving this new coconut oil i bought. No overpowering coconut smell and taste. Perfect for my raw recipes. Always get cold pressed coconut oil so that it remains raw!

Where to find : Country Farm stores/ The Living Cafe
Price: 1L $49.90

In the meantime, this gives me a free pass to buy new goodies in the name of blogging haha…Till the next round up!

Raw Zucchini Chips


Was going to blog about my post-juice fast..that is until I tasted these amazing raw zucchini chips and knew I had to share the recipe.

The chips tastes so much like Calbee’s Hot and Spicy Potato Chips!! Seriously…its so addictive and SO GOOD The only difference is the indecent amount of ingredients used in making Calbee’s version. Check it out:


What makes a Calbee potato chip yummy :
 Ingredients: Potato, Vegetable Oil (Contains one or more of the following: Palm and/or Canola), Spices (Curry Powder, Paprika, Oregano, Garlic, Onion, Cayenne, Black Pepper, Nutmeg), Sugar, Flavor Enhancer (Monosodium Gltamate, Disodium Guanylate, Disodium Inosinate), Salt, Soy Sauce, Powder Yeast Extract, Hydrolyzed Soy Protein, Anticaking Agent (Silicon Dioxide, Sodium Ferrocyanide, Sodium Carbonates), Spice Extractive (Emulsifier (Mono and Di-Glycerides of Fatty Acids)), Natural and Artificial Flavor, Maltodextrin, Sweetener (Aspartame) and Caramel

Didn’t understand half of what I just read above. Here’s the recipe for the raw zucchini chips – natural ingredients and still packed with flavour! Perfect snack indeed !



2 cups green zucchini, sliced (not too thin, but not too fat and chunky either)
3 tbs Apple Cider vinegar
2 tbs olive oil
2 tsp farlic powder
2 tsp onion powder
1 tsp italian herbs
1/2 tsp paprika
1/2 tsp salt
1/4 tsp cayenne pepper (if you want it more spicy, add more of this!)

Mix all the ingredients together and marinate overnight. Make sure you coat every single piece (front and back) of the zucchini chips.

Line the chips on a dehydrator tray and dehydrate at 115F for 48 hours. (Or more if its still not crispy)

Leave in a ziplock bag and place in refrigerator for a few hours after you remove from the dehydrator (to make it more crispy!)


The good thing about this recipe is that the raw ingredients are really cheap. But the downside is that it requires long hours of dehydration…and sends your electricity bills up the roof. If you’re not 100% raw, you can consider increasing the temperature and shorten the dehydration time. Also, do try to ensure all or most of your dehydrator trays are filled so that you fully maximise the electricity used.