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 eatgreencake.sg@gmail.com with the following details:
Name:
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!

Love,
Sheryl

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 =)

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???

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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

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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.

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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

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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

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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!

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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:

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

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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!

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 =)

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

INGREDIENTS:
Dry–
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
Wet–
1 Tbsp agave
3 Tbsp coconut oil
1 1/4 cup water

HERES HOW

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!

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