Fruit and Nut Grawnola for SALE!

Hi All,

I’m really excited to be writing this post! Last month I sold a small batch of my raw grawnola on Instagram and the response was pretty good (thank you all of you who bought!).

Was really motivated by the feedback so I’m thinking of selling this once- twice a month. This month I made a bigger batch and will be selling around 20 packets on a first come first served basis..not a crazy amount but that’s the max my dehydrator can make. Check out the details below@grawnola

Fruit and Nut Grawnola
Made with yummy fruits, activated nuts and seeds…and of course, lots of homemade love! 100% Raw and Vegan of course=)
My favourite way to have it is with non-dairy milk or yogurt and topped with fruits! Or even as an afternoon snack=)
Price : $11.80/pk for 200g

Place an Order!
If you’re keen to buy a pack or two, drop me an email at with the following details:
Contact Number:
Number of packet(s):
Collection Date: 24/25/26 June (Wed to Fri) evenings @ 730pm City Hall MRT
Or if you’re around HarbourFront during those 3 days, then anytime during 12-2pm is fine too!



Watermelon Strawberry & Mint Smoothie

Morning all!

I made the mistake of watching a horror show before going to bed last night and spent the whole night tossing and turning half awake. Boo hoo Lesson learnt! Anyway, was super tired in the morning and decided to make myself a refreshing smoothie. Mum was also having a bad night and this smoothie (more like a juice than smoothie)  really perked the both of us up! Its extremely simple and the title for this post pretty much sums up all the ingredients you need =) The portions I used below really balance the flavour so you can taste abit of all three ingredients, and not one overpowering item.strawberry watermelon mint smoothie


3 cups chilled watermelon (cubed)
1/2 cup strawberries (frozen)
8 – 10 mint leaves (or more)
2 TBS water
*optional  ( you might wanna squeeze in some lime juice too!)


Blend on high! That’s all! One refreshing smoothie…CHECKED =)

Asian Raw Coconut Pudding with Gula Melaka Syrup

Asian raw coconut pudding with Gula Melaka Syrup

I’ve been eating and making so many Western sweets (cakes, tarts, pies etc) lately that its been ages since I’ve last had an asian dessert. I actually grew up on South East Asian deserts and my love for all things sweet stemmed from there. My childhood favs were Sweet potato soup, Chendol, Tao suan, Bo Bo Cha Cha, Nine Layer Kueh, Cheng Teng, Chinese Waffles, Yam paste (Orh-ni), Chendol, Durian Penyat…just to name a few! So when I visited Penang a couple of weeks ago, all it took was a bowl of chendol (OMG TO DIE FOR) to send me on an Asian dessert eating spree!

While seeking out the deserts in Penang with a vengeance, I couldn’t help but keep thinking of how to recreate healthier, vegan and even raw versions at home. So one of the first things I made when I came back from Penang was my take on an Asian coconut pudding – vegan style. Well I wanted to make it raw but after a few failed attempts at dissolving coconut palm sugar to a consistency I wanted, I gave up and used Gula Melaka instead.

Whether you’re a Singaporean or not, I do hope you try out this desert because its 1) REALLY EASY TO MAKE 2) FREAKING DELICIOUS 3) Did I mention, FREAKING DELICIOUS???




Coconut Milk (Store bought or homemade version; see below)
Chia seeds
Vanilla essence
1 large mango
Bowl of jackfruit strips
Gula Melaka (a block of coconut palm sugar)
Pandan leaves


1) Home-made coconut milk

Don’t worry if you don’t have the canned coconut milk, here’s a real easy way to make fresh, healthy coconut milk at home. And you don’t even need coconut flesh!

Simply blend 1 cup desiccated coconut with 2 1/2 cups warm water in a high speed blender.

Next pour the liquid in a nut milk bag and squeeze out the liquid (steps are similar to making nut milk). And ta-dah you get coconut milk! Lessen the water if you want it thicker vice verca.

Use the coconut milk immediately, or store it up to 2 days in an air tight container in the fridge. One thing to note – coconut milk tends to curd when refrigerated, so simply blend with more water or coconut water when you want to use it.

* Use GOOD quality desiccated coconut because it makes a huge difference to how your coconut milk will taste

2) Making the Pudding

Soak Chia seeds in chilled coconut milk to create a pudding. Add 1 – 2 tbs of chia seeds to around 2 1/2 cups of liquid. Add in 1-2 drops of vanilla essence. Leave in the fridge for around 30 min. Feel free to add more or less liquid  later on depending on how thick you want the pudding to be.

3) Making the Gula Melaka syrup


While your chia pudding is thickening, you can make your Gula Melaka syrup. Grab a bunch of pandan leaves and tie them together using an extra pandan leaf. Make sure its tight so that the leaves don’t start floating in the syrup. I used one block of Gula Melaka and 3/4 cup water and brought it to boil under a low fire.


Keep stirring the Gula Melaka syrup as you go along until the syrup thickens to your desired consistency and all the small bits are dissolved. You’ll only need a little bit for the recipe, so refrigerate the rest in a bottle when it cools.

4) Getting the fruits ready



Cube your mangoes. Half the mango by slicing along its seed to get a two halves. Use a knife to cut checkered patterns on the flesh, being careful not to slice all the way through. Gently push the flesh from the center to turn the flesh inside out and you’ll see you  diced mango cubes. Slice the cubes in between the flesh and mango skin.   Or check out this link ,

Getting jackfruit strips is pretty tedious work because its time consuming. So I buy my strips from the wet market! Its way cheaper than the supermarket chains and its so much sweeter too! And I really love giving business to the old aunties and uncles =)

5) Layering your parfait


Layer 1/3 of your glass with the chia pudding. Add a layer of mango cubes. Continue to add chia pudding till its around 3/4 full. Add lots of jackfruit strips to top off the parfait. Drizzle with Gula Melaka and you’re ready to serve!


Enjoy this and let me know how your parfait goes!

Raw Vegan Pancakes for a Rawsome brunch!

Raw pancakesBrunch is possibly my favourite meal of the day and I think it should be associated with everyday of the week and not just the weekends! Back when I was working in corporate, I used to go for brunch regularly during the weekends. Catching up with friends/loved ones or even relaxing alone over a lazy late morning meal does wonders for the soul.

Unfortunately, ever since I started my new job, my weekends are all spent working. To make up for that, I’ve been trying to create little weekday “brunches” for myself since most of my shifts start in the afternoon.

raw pancakes

I’m a big pancake fan so I wanted to recreate this brunch favourite as a raw dish. This is actually my second attempt making raw pancakes. The first attempt was actually supposed to be romantic breakfast surprise for the bf but sadly it turned out horribly wrong and the pancakes looked more like flat sticky dough. But luckily my second try proved successful!



1 large ripe banana
1/4 cup oat flour (just grind raw rolled oats in a high speed blender. Use buckwheat flour if you want it gluten free)
2 Tbs flax meal
1/4 cup non-dairy milk
1/4 tsp cinnamon
2 strawberries
1 large banana
Cacao nibs for topping

1) Place the bananas, oat flour, flax meal, milk and cinnamon in a food processor and process till it
2) Use a 1/4 cup to pour and form pancake circles on a dehydrator tray. This should make 5 pancakes
3) Dehydrate for around 4 – 6 hours, then flip it over and dehydrate for another 4 – 6 hours. You pancakes should stil be moist, not crispy. Use a spatula to do this carefully so you don’t ruin the shape!
The dehydration duration really depends on your dehydrator model. I’m using the Ezidri Dehydrator and it doesn’t dehydrate evenly which is why I need 6 hours. So the best thing to do is to constantly check on your pancakes.

4) Serve your pancakes with fruits, agave and cacao nibs


Bon appetite!

Two cacao recipes! Chocolate heaven parfait and Choco banana

I was I chocolate heaven today. Made 2 delicious brunch items and enjoyed it ALL BY MYSELF! Honestly, how to share?

For the following 2 recipes, I used lots and lots of raw chocolate in its various forms – Cacao powder, cacao nibs and cacao butter. So let me share a little bit more about this amazing ingredient.


Cacao powder is basically RAW CHOCOLATE. It comes straight from the cacao beans in its unprocessed and unadulterated form. It is a nature superfood because it contains a wealth of nutrients and benefits for our body. Unfortunately, commercial chocolates have ripped cacao off most of its benefits. The process of making commercial chocolate involves processing cacao at a high temperature which kills the natural enzymes, antioxidants and nutrients. They also add in a chock full of calorie inducing ingredients like white sugar, milk, flavourings and saturated/hydrogenated fats.

Some benefits include:
– #1 source in magnesium among all superfoods. Magnesium is needed for oxygenating blood flow and is crucial for balancing the brain chemistry.
– Rich in the antioxidant flavonoids that promotes cardiovascular health and protects against toxins. It also helps improve blood circulation and blood pressure.
– Enhances mood, energy levels and acts as an anti-depressant. I can attest to this!
– Raises level of serotonin, a neurotransmitter that helps reduce PMS symptoms. Listen up ladies!
– Rich is sulphur which is required for building strong nails and hair.

Read more here and here. And conincidentally, Mr&Mrs Vegan also posted a post about Cacao!

Side effects of cacao:
Cacao is naturally a healthy ingredient but because cacao is a natural stimulant, we should not over indulge on it. There was once I had a greedy episode and ate TWO 90% pure cacao bars. My face and neck started to flush for over an hour and I felt like I was having a fever. I also felt light headed and dizzy; same feeling i get when i take those medication that makes you sleepy.

Chocolate heaven parfait


Ingredients & How to

This parfait has a few layers so lets do it step by step


Chocolate sauce layer
– 3 tbs Cacao powder
– 1 ½ tbs Cacao butter
– 1 tbs Lucuma powder (use additional cacao powder if you don’t have lucuma)
– ¼ cup Coconut oil
– 1 tsp Agave
Stir everything in a bowl till it turns into a smooth chocolate liquid. Do some taste tests in between and adjust accordingly. I personally like my chocolate bitter but if you don’t, add in more agave. Don’t put this in the fridge because it will solidify quickly. There are a few online recipes that omit cacao butter but I personally find that it makes a huge difference in the taste because it makes the chocolate more creamy.

Overnight chia pudding
– 2 tbs Chia seeds
– Nut milk (I used homemade almond milk)
– 1 tsp Cacao powder
I divided the chia pudding into 2 batches – one to make a “white” chia pudding, another to make a chocolately pudding. For the first container, use 1 tbs of chia seeds and stir in nut milk. For the second container, use the other tbs of chia seeds and stir in nut milk and cacao powder. Leave overnight. If you find that the mixture is too thick the next morning, simply stir in more milk.

Coconut cashew whipped cream (optional)
– ½ cup cashew soaked overnight
– ½ tbs of coconut oil
– 1 tsp agave
– A little bit of water
Process all ingredients in a food processor till the texture becomes like whipped cream. You may need to do this for a few minutes and keep scraping down the sides.

Fruits and toppings
– 1 banana
– 6 -7 chopped strawberries
– Cacao nibs
– And anything other toppings you desire!

Putting it together
I layered the parfait as follows, from bottom up:

Layer 1 : Solid chocolate!I layered the bottom of the cup with chocolate sauce and them put it in the freezer because I wanted a hard chocolate base. Its like when you eat the cornetto ice cream and at the end of the cone, you find solid chocolate. LOVE THAT. Freeze for around 10 min.
Layer 2 : White chia pudding
Layer 3 : Chopped strawberries
Layer 4 : Chocolate chia pudding
Layer 5 : Sliced bananas. Top with cacao nibs, and drizzle with more chocolate sauce and whipped cream.

** I also drizzled chocolate sauce in between each layer….XX=) FEAST!!!!


I still had a little raw chocolate sauce left but it wasn’t enough to use in another recipe. So I made one of my fav snacks.

choco banana

Chocolate banana crunch
– 1 banana (not too ripe because it needs to be firm)
– Raw chocolate sauce (see above)
– Cashew butter
– Cacao nibs
– Cashew coconut whipped cream (see above)
– Crushed pecansDSCN8537

Here’s how
1) Peel the banana and insert a stick through like a skewer
2) Put the banana on a plate and place in the freezer for around 10 – 15 min. It’ll be cold but not frozen =) This step is crucial as the chocolate sauce will turn solid when it touches the cold surface of the banana.
3) Coat with your remaining chocolate sauce and top with cashew butter, whipped cream, crushed pecans and cacao nibs.

Enjoy cold!

Raw Breakfast Parfaits

pumpkin chiaSorry for the yet again, long hiatus!
Have been travelling quite a bit this year – first it was Hong Kong, then Scotland and London, and now I just got back after spending 2 weeks in China. But no upcoming trips planned for the next few montths so i promise to update more regularly o_O.

Wanna talk about my new breakfast obsession – Raw/Vegan Parfaits!

I started making them in London because we were staying in a service apartment and Tesco was just across the road. I jumped at the sight of soy yogurt and the abundance of fresh berries ( seriously, berries are SO CHEAP in the UK.. Unfair!!) I loaded my basket with so much fruit I’m pretty sure i caught the cashier raising her eyebrows in disbelief. And then when I was in China, I had every intention to make green smoothies with my mum’s travel blender…but alas, it started going up in smoke when i made my first smoothie. Not sure if its the voltage or what. So I turned to makin trusty parfaits again=)

Made this ultra delicious parfait today, just had to share:

pumpkin chia parfait 2

Recipe : Pumpkin and chia breakfast parfait with ginger cashew whipped cream Raw, Vegan, GF
Makes 3 tall glasses


There are 4 different layers to this parfait :

1) Overnight oats layer
1/2 cup raw oats
1/4 cup chia seeds
2 cups raw almond milk
1/4 cup sunflower seeds
1/4 cup flax seeds
1 tsp of agave

Mix everything and leave in the fridge overnight

2) Fruits layer
I used 30 small strawberries for layering and garnishing

3) Pumpkin puree layer
1/4 small pumpkin (with the skin removed and seeded, cut into cubes)
1 tsp cinnamon
1 tbs agave
1/4 cup water

Food process all ingredients till its turns to puree. If you’re using a normal food processor like me (aka, not anything high end) , you’ll need to process for some time so be patient.

4) Ginger cashew whipped cream
500g of ginger
1/2 cup raw cashew nuts soaked overnight
1/3 cup water
2 tbs of coconut oil
1 tbs agave

Blend/process all ingredients. Leave to set for around 1 – 2 hours.

5) Optional : Toppings
I added pumpkin seeds and raw pecans as toppings. But feel free to add your favourite nuts and dried/ fresh fruit!

GO crazy!