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

WATERMELON STRAWBERRY & 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!)

HERE’S HOW:

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

Advertisements

Raw Mango Cheesecake

Hello All,

Its been a while since I posted a raw dessert recipe and today I’m gonna share one of my favourite cheesecake recipes of all time!

raw mango cheesecakeMost homemade raw cheesecakes use pretty much the same ingredients – cashew nuts, sweeteners, lemon/lime and some fruit. But a while ago, while surfing through the AMAZING Detoxina’s blog, I realised she used zuchinnis in her cheesecakes! So I decided to give it a shot and the result was a texture and taste more similiar to the normal cheesecake than my previous recipes. No kidding !! I’ve since used zuchinnis in many of my cheesecakes recipes whilst playing around with the measurements and quantity…..and today’s recipe is by far the one I’m most satisfied with and its super easy! Sorry no step by step pictures for this post because I forgot to charge my camera battery :X

raw mango cheesecake

RAW MANGO CHEESECAKE

INGREDIENTS

Base
½ cup raw almonds
½ cup raw pecans
2 TBS agave nectar
1 TBS coconut oil
1/2 TSP vanilla extract
1/4 TSP sea salt

Middle
2 cup raw cashews
1 cup zucchini, peeled and chopped
5 TBS lemon juice
2 TBS coconut oil
1/3 cup agave
1TSP vanilla extract
1/2 teaspoon sea salt

Top
1 heaping cup mango, chopped (use ripe mangoes)
1/4 tsp turmeric powder

raw mango cheesecake

HERE’S HOW
Base
1. Pre- soak the almonds and pecans for around 4 – 6 hours
2. Process the almonds and pecans until the nuts are broken down into very small bits and crumbly.
3. Add in the agave, coconut oil, sea salt and vanilla and continue processing.
4. Transfer the mixture into your cake tin and press the down the base firmly. Try to make it as even as possible.
5. Leave the cake tin the freezer.

Middle
1. Blend all ingredients using a high speed blender till smooth.
2. Pour slightly more than ½ of the mixture into the cake tin and let it set back in the freezer for another 45 min – 1 hr.
Top
1. Add mangoes and turmeric to the remaining mixture in your blender’s container. Blend till smooth. Don’t worry you won’t taste the turmeric (won’t that be weird!) , it’s basically a natural yellow food colouring.
2. Pour the mango layer into the cake tin and let the cake set in the freezer for at least 5 hours.

raw mango cheesecake

Thaw for 15 min before you cut and serve. Garnish with cube mangoes and mint!
I really hope you enjoy this recipe and do share with me what you think after you’ve tried it!

Vegan “Magnum” Coconut Ice Cream

Hi All,

Hope your September has been going well so far! I’ve been having a really busy month but am loving every minute of it. For starters I’m no longer working at The Living Cafe anymore but have been hard at work at creating something on the sideline which hopefully I can share with everyone soon. Last week, I was on an extremely easy and pleasant juice fast (no kidding!)  which I will share more about in the upcoming posts. And last but not least, its my birthday month so I’m doing alot of catching up with friends, pigging out and trying to compensate with more hours in the gym =P vegan ice cream

In the meantime, I wanted to share this recipe that I created as a guest post on HungryAngMo’s blog and you can read the post here. It’s my vegan (almost raw) version of the classic Magnum ice cream…….and i LOVE IT!mini-DSCN9636!

VEGAN MAGNUM COCONUT ICE CREAM

Makes 2 portions
Vegan, GF
WHAT YOU’LL NEED
Coconut Ice-Cream
½ cup packed coconut meat (around 2 coconuts)
¼ cup coconut water
¼ cup xylitol*
½ tsp vanilla essence
*Xylitol is a natural, low GI sugar substitute that has 40x less calories than sugar and is suitable for people with diabetes or for those watching their weight. You can replace xylitol with equal amounts of sugar too.
Raw Chocolate Coating
150g raw cacao butter (before melting)
3 TBS raw cacao powder
1 TSP lucuma powder (optional, if not replace with 1 TSP cacao powder)
2 TBS + 1 TSP agave nectar
¼ TSP vanilla essence
Pinch of salt
VEGAN ICE CREAM
HERE’S HOW
Coconut Ice-Cream
1.      Scrape out the flesh from the 2 large coconuts. Make sure that the flesh isn’t the translucent kind
2.       Blend all ingredients in a high speed blender and pour it into 2 ice cream moulds.
3.       Leave to freeze overnight.
Raw Chocolate Coating
1.     There are several ways to melt the cacao butter but I prefer using the water bath method. You’ll need 2 bowls – a larger one to hold the hot liquid and a smaller one that fits inside the larger one to hold the cacao butter.
Bowl some water and pour it into the larger bowl. Place the smaller bowl with the cacao butter inside the larger bowl and keep stirring till the butter melts. I also use a thermometer to make sure the temperature inside the smaller bowl doesn’t go above 47degrees Celsius so that it’s still considered “raw”. But that’s really optional.
2.      Once the cacao butter has melted, add in the rest of the ingredients and stir well till it becomes a smooth liquid chocolate. Add more agave nectar if you don’t find it sweet enough.
3.      Get ready an empty tray and line it with parchment paper.
4.       Remove the ice-cream moulds from the freezer and slowly pull out your coconut ice cream from the mould.
5.     Coat the ice-cream in chocolate and place it on the tray. Place it back in the freezer.
6.      I repeated step 5 three times because I wanted my chocolate shell to be thick and chocoately!  Once you’re done, leave it in the freezer overnight and you’ll have something delicious to look forward to in the morning!
** If you have excess chocolate, simply freeze it and you’ll get chocolate!

The chocolate surface is not that smooth, and i need to improve on that…but hopefully you’ll do a better job than me=)

VEGAN ICE CREAM

 

 

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???

DSCN8998

ASIAN RAW COCONUT PUDDING WITH GULA MELAKA SYRUP ( makes around 2 -3 parfaits)

WHAT YOU’LL NEED

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

HERE’S HOW

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

DSCN8987

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.

DSCN8995

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

DSCN8989

DSCN8990

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

DSCN8996

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!

IMG_20130711_143942

Enjoy this and let me know how your parfait goes!

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!

HERE WE GOOOOOO

PRE HOLIDAY DETOX DAY 1 – DAILY MEALS

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

guacamole and hummus salad

Guacamole

guacamole
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:

DSCN8679

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

DSCN8678

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 Chocolate Ganache Tart – BEST RAW CAKE EVER

Heelllo all, Happy Sunday! Its been a crazy busy week for me and I’m in serious need of a good night’s rest….hopefully your week has been less tiring.

Anyway, today’s recipe post is gonna BLOW YOUR MIND! Im sure of it cos it blew mine right outta the window!

Presenting, the Raw Chocolate Ganache Tart     IMG_20130517_191923

HOLY SHIT, this is the best raw chocolate cake I’ve made and one of the best I’ve tasted….!! Please forgive my crude language and excited exclamation marks, its a natural response once you’ve had a bite of this rawsome goodness.

IMG_20130517_192356

Got recommended this recipe by one of the instagrammers I follow (@cheryleatsveg). I never fail to get motivated and inspired by the raw/vegan community on instagram.  So I modified the recipe a little because I’m using a smaller springform pan and luckily for me, it turned out really well too. If you are using a larger pan, you can try the original recipe here.

RAW CHOCOLATE GANACHE TART by Laura Coexter

IMG_20130517_212230

INGREDIENTS (7,28″ pan)

THE BASE
– 1 cup almonds or hazelnuts (I used almonds)
– 70 g dates, pitted
– 1/2 tsp salt

THE FILLING
– 1 1/2 big ripe avocados ( I used 3 small ones because its quite hard to get the real large ones in SG. I might probably add another 1/2 in future)
– 70 g cacao powder
– 1/3 cup coconut oil
– 100 g raw coconut sugar
– 1/2 tsp vanilla essences
– Pinch of salt

HERE’S HOW
1) In a food processor, blend the almonds. Add dates and salt and blend till the mixture turns dough like. Add in 1 tsp of coconut oil and mix it in with your hands.

2) Press the dough into the pan to form the base. Leave in the freezer to harden overnight.

IMG_20130517_171141

3) Place all the filling ingredients in a food processor and process till smooth. Taste as you go along, I had to add more salt to bring out the chocolately flavour. Pour the ganache over the base and send it back to the freezer for around 2 – 3 hours.

IMG_20130517_171059

And tadahhhhhh! Enjoy a slice of heaven =)

IMG_20130517_212432

Raw Sunflower Pate

IMG_20130508_191013

Other than raw desserts, my other all time fav dish to make is…DIPS!

OKay, so its not really a “dish” per say but I simply loveee making it. One reason is because dips are so versatile! They can be used as a sauce, a spread, a paste or simply as in tasty dip to dunk your plain vege sticks in (in my case, I sometimes eat it out of a bowl, like rice. disgusting right hahaha)

I have to share this really delicious and EASY raw pate (spreadable paste) that I just made. So pleased with the way it turned out! Brought it to work to let the chefs and colleagues try and they loved it too!

RAW SUNFLOWER PATE
RAW , VEGAN, GF

INGREDIENTS

1 1/4 cup raw sunflower seeds
13 pcs of sundried tomatoes (mine were pretty small pieces)
2 tbs olive oil
Zest of 1 lemon + lemon juice
1 clove garlic
1/2 cup fresh basil leaves
1/2 tsp agave
1 tsp tamari
Generous pinch of salt
Pinch of pepper

HERE’S HOW

1) Soak sunflower seeds for at least 4 – 6 hours or overnight.
2) Soak sundried tomatoes in olive oil overnight (if so, use only 1 Tbs of olive oil later on) or in hot water for 5 – 10 min to allow it to soften
3) Process all ingredients together till it becomes a pastey texture. Taste as you go along and stop when you find the consistency you like best. I personally like mine a thick and not that smooth.

Too dry? Add a little water or olive oil.

IMG_20130509_142919

Used it a a spread for a mini tapas lunch I made for myself – with homemade raw almond bread , tomatoes, avocado and alfafa sprounts. Sadly the bread wasn’t fantastic, but I’ll get a post up once I perfect the recipe

IMG_20130509_142830

Such a satisfying meal. Hope you enjoy it as much as I do!

Ps/ second batch of sunflower seeds soaking while I’m typing this post.

Raw Napolenta Pizza Crackers

When I visited Whole Foods in London, I bought this DELICIOUS raw Napolenta Pizza Crackers. Its an Italian styled tomato olive and herb flax cracker..and I’ve been kicking myself ever since for not buying more!!

Neopolitan pizza

Since Wholefoods doesn’t ship overseas, I had 2 choices – Head back to Wholefoods in London/US (um…and incur a big credit card debt) or try to recreate this at home. Obviously chose the latter of course. Note to self though, the next time i visit a Wholefoods store overseas, I need to buy extra luggage for the goodies I’m going to lug home.

I kept the box with the list of ingredients so I went about guessing the right amounts for each. After abit for trail and error, I’m kinda pleased with the results!

DSCN8564

RAW NAPOLENTA PIZZA CRACKERS
RAW,VEGAN, GF

INGREDIENTS
1 cup cashews
6 – 8 pcs sun dried tomatoes
1 whole tomato
1 red bell pepper
1/2 cup olives
1 tsp oregano
1/2 tsp olive oil
1/4 tsp salt
1 tsp thyme
1 tsp paprika
1 cup water
1 cup sunflower seeds
1 1/2 – 2 cups flax seeds ( depending on how thick you want it)

DSCN8541

HERE’S HOW
1) Process all ingredients except the flax seeds and sunflower seeds. But not too find because it’ll be quite nice to have pieces of cashews , tomatoes and olives in the crackers. Add more herbs or salt as you see fit.
2) Stir in the sunflower seeds and flax seeds and let it marinate overnight.
3) Spread the mixture on your dehydrator tray for around 16 hours, then flip it over and dehydrate for another 16 hours.

DSCN8539

THINGS TO NOTE
– This recipe makes quite a big quantity of crackers, so half it if you want less
– I made 3 different trays of with different thickness. One of the trays was super thick because i wanted it to be more like a pizza/bread base. I also made different shapes lol so go have fun with the shapes, thickness and size! If you are making the crackers thinner, won’t need to dehydrate it for so long.

DSCN8563

Raw Carrot Cake with cashew cream

DSCN8592Warning : Surfing Pinterest in the middle of the night on an empty stomach is NOT advisable.

Last night , I was pinning pictures of delicious looking raw cakes and got so inspired …that i drove to the nearest 24 hour supermarket to get ingredients at 1AM! By the way, I found it strangely therapeutic to grocery shop in the supermarket in the wee hours of the morning….no crowds, plenty of parking spots and I could take my own sweet time to choose my produce.  Maybe i shall do that again some time soon :|!

DSCN8590

So anyway, this was this recipe from The Rawsome Vegan Life that got me out of the house. I cannot emphasize enough how much I love Em’s recipes and pictures! Everytime I want to convince someone that raw foods are more than just veggie sticks and salads, i give them her blog’s url. I changed a few things in the carrot cake recipe, so I shall repost my version here:

RAW CARROT CAKE WITH CASHEW CREAM CHEESE FROSTING
RAW, VEGAN

DSCN8602

INGREDIENTS
Cashew frosting:
2 cups cashews (soaked for 4 hours)
2 tablespoon lemon juice
2 tablespoons liquid coconut oil
1/3 cup agave
Water (1 used around 1/4 cup)

Cake:
2 large carrots, peeled and cut into small chunks
1 1/2 cups oat flour or buckwheat flour if you prefer it GF.
1 cup figs (Around 12 figs? I used figs because its less sweet and i love the crunch! But you can also use dates)
1/2 cup medjool dates (Around 7 dates)
1/2 cup desiccated coconut
1/2 teaspoon cinnamon

HERE’S HOW

Frosting: Process all ingredients until smooth, adding water bit by bit. I wanted the cream to be thick, if you want it thinner, add more waster. Put in a bowl and set aside.

Cake: Throw all ingredients in the food processor and pulse till it sticks together and turns dough like.
I had to split my mixture into 2 because my food processor was too small.

Assembly (just copied the text from Em’s page) : Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like.

* If there were a few things I would probably try the next time around
– Some carrots bits were a little chunky and I would probably try shredding the carrots before processing them with the rest of the ingredients
– Mixing bits of walnuts into the “dough” for that extra crunch.
– Evening out the measurement of dates and figs

DSCN8591

Overall , this cake was a success! Even my carnivorous siblings loved it =) Now, what are you waiting for? Head to the grocery store!

ps/ my frosting skills are still pretty amateur! But look past that and the cashew cream cheese is soooo darn addictive !

Mango Coconut Lime Tarts , Raw & Vegan

  IMG_20130417_164147 Gosh its been a really busy week! Morning shifts at work (so not a morning person:C) and planning for my bestie’s bachelorette night has kept me really occupied.

And when I’m too busy –> I don’t plan my meals –> I eat like crap –> I feel like crap. 😦 Story of my life. Does that happen to anyone else too?

Luckily, I managed to sneak in some time to make this lovely Raw Mango Coconut Lime Tart. Partly because the mangoes were on sale at the supermarket last week and I bought excessively. And partly because the weather in Singapore is EXTREMELYY HOT & HUMID and i was craving a refreshing sweet treat.

So here it is

IMG_20130417_170746

RAW MANGO COCONUT LIME TART
Raw, Vegan, GF. Makes 3 tarts

INGREDIENTS
CRUST
 1/2 cup desiccated coconut
1/2 cup cashew nuts
 1 cup medjool dates
pinch of salt

FILLING
1 1/2 cups ripe mango flesh
1/2 heaping cup of cashew
 1 tbs agave
1 tsp lime juice
 1 tbs coconut oil
pinch of salt

TOPPING
Desiccated coconut
Lime zest

HERE’S HOW:
 1) Blend all the crust ingredients and press it into cupcake moulds. I used muffin trays because i didn’t have cupcake moulds on hand. Also use cling wrap to line tray for easy removal later on.

DSCN8568 DSCN8569

2) Leave your crusts in the freezer to harden.

3) In the meantime, process the filling. Taste as you go along and add a little more agave or mango if your mangoes aren’t that ripe. Pour mixture into your tarts. Leave in the freezer to harden.

DSCN8570

4) Serve chilled and top with lime zest and coconut!

Enjoy!