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 =)

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!

Raw Thriple Decker Brownie

Hello all,

I’m really excited about today’s post! Been wanting to post this for some time now and yay I finally have time today.

Raw thriple decker brownie

Raw brownies are one of the simplest raw deserts to create. Its one of those uncomplicated deserts that can be made using few and simple ingredients and yet taste pretty darn amazing. Not surprising that its a dessert that most new raw foodists (including myself) always attempt first.

I recall my first time attempting the raw brownie two years back.. I was armed with my new food processor and was so eager to start that I cut my finger on the sharp blade. Hahaa but it turned out pretty good and I was eagerly offering all my (apprehensive) family members a slice (or two , as i would insist!!). Fast forward two years later, and a little wiser, I decided to shake things up abit  and make a thriple layer raw brownie for my best friend’s birthday potluck.

I’m soooooo pleased with the way this brownie has turned out. It tasted really delicious and everyone at the potluck couldn’t believe this was raw…or healthy. The only downside was that my layers weren’t that even…but I’m sure you can do a better job =)

Okay, enough rambling, here’s the Raw Thriple Decker Peanut Butter Chocolate Frosted Brownie, or

RAW THRIPLE DECKER BROWNIE (in short!)raw thriple decker brownie

WHAT YOU’LL NEED

BASE layer (the brownie)
2 cups walnuts (pre soaked, preferably dehydrated)
1 cup dates
1/4 tsp salt
1/4 tsp vanilla essence
4 1/2 tbs cacao powder
1/2 tsp coconut oil

MIDDLE layer (the peanut butter crunch)
1 1/4 cup raw rolled oats
1/2 cup raw peanut butter (or normal PB if you don’t mind it not-raw)
1/4 tsp salt
1/4 cup agave
*Add more agave if your peanut butter has no sweetener.

TOP layer (the chocolate frosting)
2 ripe avocados
1/4 cup cacao powder
1/4 cup agave + another 1 tbs
1 tbs coconut palm sugar
1/4 tsp salt
1/4 tsp vanilla essence

OPTIONAL
Coloured sugar rice (Yes this is not raw but i wanted to make it more cheerful since its a birthday cake! Omit this if you want it completely raw and add healthier options like chopped nuts)

HERE’S HOW

BOTTOM Layer
1) Line your pan with parchment paper.
2) Process the walnuts first. Many recipes say to stop processing once it becomes crumbly but personally I find that processing it longer till it becomes more like a paste (before it turns to butter) makes it way more fudgy.

brownie  layer
3) Add in the rest of the ingredients except the coconut oil and continue to process. Add the coconut oil last. Your base should have a consistency like the picture below. Don’t worry if its not that sweet because you’ll have your middle and top layer to balance out the flavours.

brownie layer
4) Press it into the pan, making sure that you press it down tight and the sides are all filled.
5) Leave it in the freezer.

MIDDLE Layer
1) Process the rolled oats till it becomes a little more flaky.
2) Add in the rest of the ingredients and continue to process.
3) Spread crumbs evenly on top of the base layer and press down evenly.

DSCN9116

DSCN9117
4) Put it back into the freezer.

TOP Layer
1) Simply throw everything in the food processor and process till you get a beautiful, smooth ganache. YUMMM

DSCN9119
2) Spread it on the top layer of the brownnie and back in the freezer it goes.

DSCN9121
DSCN91243) Let this stay in the freezer for around 4 – 6 hours. Sprinkle on toppings (optional) before you serve.

.

.

.

Raw thriple decker brownie DSCN9130

raw thriple decker brownie

Do drop me a comment or email if you’ve tried this recipe because I would love to know what you all think! Hope you all enjoy this as much as my friends and I did =)

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 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.

RAW BLACKFOREST CAKE
7.5″ cake tinRaw blackforest cake

What you’ll need

CRUST
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.

FILLING
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.

TOPPING
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!

Raw Zucchini Chips

IMG_20130530_153437

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:

calbee

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 !

RAW ZUCCHINI CHIPS

IMG_20130530_122208

INGREDIENTS
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!)

HERE’S HOW
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!)

IMG_20130530_153358

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.

ENJOY!!

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 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!

RAW PANCAKES WITH MIXED FRUITS
RAW, VEGAN (GF POSSIBLE)

IMG_20130426_095430

INGREDIENTS
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
Agave
Cacao nibs for topping

HERE’S HOW
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

DSCN8623

Bon appetite!

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!