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

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Dehydrating 101

HI all,

dried-fruits

Dehydrating 101
If you’ve just been introduced to raw foods, you would have come across the method of Dehydrating food quite a bit. For this post, I’m going to share a very simple FAQ from  questions about Dehydrating foods:

1. What is Dehydrator?
A dehydrator is a device that removes the water content from your food and aids as a form of food preservation. It is a common equipment in the raw food movement as moisture is removed from food at a very low heat (47 degrees and below), keeping the active enzymes and nutrients intact. I like to call it an “oven that blows cool air”! Dehydrated food normally tastes more intense because when moisture is removed, it alleviates the taste of the ingredients’ natural flavour and taste.

2. Is it necessary to buy a dehydrator on a Raw Foods Diet

Raw buckwheat bread
It isn’t necessary but it definitely makes going raw more fun and interesting! Think raw pizzas, cookies, breads etc!  Espeially if you’re on a strictly raw lifestyle – after meals of salads and fruits, its common to crave warm, salty, chewy comfort food. The picture above is a sandwich I made from raw dehydrated bread and mushrooms!

3. What dehydrator do you use?
I own 2 dehydrators – An Ezi Dri snack maker and a Sedona Dehydrator.

my dehydrators

I bought the Ezi Dri snack maker around a year back. Back then I didn’t want to invest so much in a dehydrator and I thought the price for the Ezi Dri was very reasonable ( can’t really rem, I think it was around $200 plus). I think the Ezi Dri is great if you just wanna dehydrate snacks (like fruits, nuts, veggies, juice pulp etc) so its suitable for anyone really (whether raw or not). What I didn’t really like was that I couldn’t adjust the temperature because it was already preset at Low, Medium, High. Also, the hole in the middle deterred me from making items like pizzas and others that required more height (like bread loafs).

So, 2 months back for my birthday i decided to invest in something more professional. The most widely recognised dehydrator is the Excalibur but i choose to buy the up and  coming Sedona Dehydrator. I’ve used both dehydrators before while working in the kitchen and all I can say is both work well with dehydrating food. But I chose to buy the Sedona it has other functions that give it an edge over the Excalibur:

sedona-dehydrator

1) It looks aesthetically better  – sleek and black like a posh little oven
2) It has energy saving functions You can choose to dehydrate all trays or simply the top/bottom half. Probably my fav function because it allows you to dehydrate in small batches!
3) It is less noisy – Really much less noisy than the Excalibur and you can even set the night mode so that it because even quieter.
4) BPA free trays and mesh screens – important because you are using raw foods!
5) Clear glass door –  to see results without opening!
6) The digital display – which allows you to set timers and set accurate temperature settings.

*I’m not sponsored by Sedona…I’m just a big fan and I highly recommend it!

4. Where can I buy a dehydrator in Singapore?
You can purchase a dehydrator at a few places in Singapore – TOTT store, The Living Cafe, Tangs Orchard or Lemon Zest. Or you can purchase it online at Amazon, Ebay or NaturaWorks (Free SG delivery for more than $80).

5. Is it necessary to get an expensive dehydrator?

Like i mentioned in point 4, it really depends on the lifestyle you are leading. If you are fully raw, then I highly suggest getting a good dehydrator. However, if you are still experimenting with raw foods or simply want to make healthy snacks…then I think a normal dehydrator will suffice. Oh some modern ovens also allow you to adjust the temperature at vey low heat too! The last thing you would want is to buy something expensive and not use it.

6. Is consuming dehydrated food healthy?

There has been quite the debate about this question and you can probably google it online. But my two cents worth – compared to the rest of the food preservation methods out there like canning, baking, frozen food…dehydrated food is probably the least harmful and most healthy way to preserve raw fresh foods because the foods aren’t subjected to extreme temperatures and artificial preservatives. Plus dehydrating them at a low temperature minimizes nutrient loss.  Please please please drink lots of water when you are consuming dehydrated food because there is low or no moisture!

7. How long do I need to dehydrate foods for?\
It depends on the item you are dehydrating, its size, water content and the temperature. But typically, around 12 hours.

Hope the above questions were useful! Do leave a comment if you anything else you want to know and I’ll try my best to answer them! Here are some videos I found about dehydrating foods that might be useful to you 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

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!

Going 80/10/10

Hello All,

Today I wanna share with you how I’m going to go Back To Basics with the 80/10/10 Raw Vegan diet over the next few weeks. But first …

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WHAT IS THE 801010 DIET?

The 801010 diet was coined by Dr Douglas Graham, a long time raw foodist and athlete. This diet is essentially a low fat version of the Raw Foods Diet  and promotes that you should get 80% of your daily intake from fruit/veg carbohydrates, 10% from protein(non-animal sources) and 10% comes from whole fat sources, such as avocado and raw nuts. Dr Graham who has been a raw foodist for almost 30 years claims that this ratio optimises one’s energy, ability to maintain weight and boost athletic performance. A typical meal a day consists of consuming large amounts of fruits, some leafy vegetables and a small amount of nuts and seeds. As compared the the typical Raw Foods Diet which is more highly laden with fat because of the large consumption of nuts, seeds, oils and sweeteners.

WHY IM DOING THIS

When I  started my raw foods lifestyle a few years ago, my meals were very basic. I didn’t own any fancy equipment like a blender, a food processor or a dehydrator. All I had was a chopping board and a peeler. My knowledge of raw foods was very limited –  My meals consisted mostly of fruits, large raw salads , nut milks and small portions of raw nuts and seeds. I felt great, full of energy, positivity, had a stabilised weight and most of all healthy – alll the benefits of going RAW! Looking back, I unknowingly started off my raw foods journey as a Low Fat Raw Vegan eater.

If you’ve been following my blog, you’ll know that this year, I quit my corporate job to work at a raw food restaurant in Singapore. It was such an eye opener for me! I got introduced to a wider spectrum of the raw cuisine and the  many possibilities . I started consuming alot more complex raw meals (like raw pizzas, burgers, sauces, cakes) which used a range of ingredients and different techniques (from soaking, sprouting, marination, dehydration etc). You have to give it up to raw foodists/vegans – they manage to recreate all their familiar favourites in a way that is in line with their ethics while feeling no sense of deprivation. Oh and i loved and embraced this new way of eating raw! The creativity, the flavours, the endless possibilities… i was hooked!

I have a huge weakness for desserts. While I was at the Living Cafe, on top of the raw meals, I ATE SO MUCH RAW DESSERTS. Seriously, I’m not kidding you. It was like Buffet Town everyday and “eating in moderation” was not a slogan i identified with.

The result? I put on around 3Kg in 7 months…and even more after I came back from London last month. Though I’ve finished my stint at the Living Cafe, my love for high fat, complex raw foods stayed. I always have raw chocolate and some sort of raw dessert in my fridge, and basically use nuts and sweeteners in almost all my dishes (from appetizers to mains to snacks). Even when I’m not making raw foods, I make vegan dishes that similarly use lots of nuts and oils too. I slowly started feeling more bloated/sluggish and because my digestive tract is very sensitive, I also got constipated more easily. But I didn’t listen to my body and continued eating the way I did.

Last month, after undergoing a 5 day juice cleanse, I felt GREAT! After the fast ended I went back to my normal way of eating raw foods and then the bloatedness/weight came back. I was actually quite demoralized. Like…what was I doing wrong? I’m wasn’t eating anything unhealthy! Then while scrolling through Instagram around 1 week plus ago, one my favourite instagrammers (@Serenesayyian) mentioned that she was going on a 801010 cleanse.  I read up abit more bout this 801010 diet …and the more I read up and researched, the more I realised what went wrong – I was eating a High Fat Raw Vegan diet.  And I decided it was time for a change. Time to go back to basics.

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THE RAW DEAL

While happily indulging on guilt-free raw meals, its easy to forget that though these meals may not contain unhealthy stuff like dairy products or animal fat, they are not devoid of fats and calories. Especially so for raw desserts as they seem to be missing the large quantities of phytonutrients, vitamins and minerals that come from fresh fruits and vegetables.

Take a typical raw cake for example – its made up of 60-70% nuts, uses natural sweeteners (like agave, xyltiol), coconut oil,  fruits high in fat like coconut and avocados and cacao/cacao butters. Likewise, a raw pizza uses a nutty/grainy base, marinated raw vegetables (ie, marinated in oils & seasoning) and mostly nut/oil based dressings.

nuts

BUT…NOT ALL FATS ARE BAD RIGHT?

This was the first question that came to my mind when I read about a High Fat Raw Vegan Diet. Surely the fat that comes from nuts, seeds and plants are healthier than saturated or trans fats right? And aren’t there many studies that support the fact that unsaturated fat (fat from plants) have benefits such as improving your HDL and reducing the risks of heart diseases? I’m no doctor or nutritionist but my thoughts are that whilst these fats are essential and not harmful…they should also be taken in moderation and within the required daily intake. Its VERY easy to consume more fat than you normally need (will touch more about this in the later weeks)

Do you know ? An average …

Vegetarian diet contains 42% fats

Vegan diet contains 42% fats (think non-dairy milks, vegan margarine, vegan packaged food, soy cheese, coconut products etc)

Raw Vegan diet contains 60%+ fats! (easily more if you’re living in a country with easy access to pre-packaged raw snacks, butters, desserts and entree in health food stores)**

**Data take from Dr Graham’s book : The 80/10/10 Diet

I guess what I’m trying to say here is that : I believe in a Raw Vegan diet and have personally benefited from it. But as I’ve come to realise this past year, there is also such a thing as an Unhealthy Raw Vegan diet too. You definitely don’t have to stop eating raw cakes and entrees of course ( God knows I can’t do that!! ) but its best to find a balance so that you don’t over consume your intake of fats and calories.

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I’ll be going back to simple, basic raw meals that’ll follow closely to the 801010 diet for the next 3 weeks (7 – 31 Oct). I’ll share my experiences, results, meal intakes, FAQs, tips, health issues etc during this period too. I’ve downloaded the Cron-o-meter app to track the number of calories and nutrients I’ll be getting to make sure I’m not under eating or risk being malnutrition. Drop me a comment if you have any tips/advice or thoughts! =)

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.

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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

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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.

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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:

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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!

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!

Juice Fast Day 1

Hello there, today I started the first day of my juice fast! For the next 7 days, I’m going to try to give a comprehensive rundown about my juice fast – my recipes, detox symptoms, FAQs, cravings, feelings, important notes etc…people normally freak out when they hear the word “fast” and I guess that’s a pretty normal reaction. But I hope that my next few posts will change some of your minds and even motivate you to start on one yourself!

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DAY ONE
OVerall, I felt really tired today. Am not sure if its because I only slept for 4 hours last night or because I didn’t consume solid food. In fact, I was so tired that i fell asleep on the bus, missed my stop and took it all the way to the bus interchange. I finally woke to an empty bus and an angry bus driver shouting at me to get off. FML hahhaa.. So I’m gonna sleep really early tonight and hopefully tomorrow I’ll be able to give an unbias evaluation of the day.
Though tired, was very motivated today. Managed to get through the whole day with 3 different delicious juices (recipes below) and it really helped that my co-workers were in it with me! Its really helpful to have a support group especially when you work in a kitchen and you’re surrounded by FOOD =S

I plan to make 3 types of juices a day. 2 large pitches at work, and a small glass at home/on the go

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Juice 1 – Mean Greenie
1 pitcher = 1/2 green capsicum, 450g kailan, 15g ginger, 2 stalks of celery with the leaves , 1/2 peeled lemon , 1 large cucumber, 60g parsley, 2 green apples

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Juice 2 – Ruby Red
1 pitcher = 5 carrots, 1/2 beetroot, 2 stalks of celery with the leaves, 1/2 peeled lemon, 2 red apples, 15g ginger, 60g parsley

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Juice 3 – Citrus Punch
1 Mason Jar (1 1/2 cups) = 1 white grapefruit, 1 small orange, 2 stalks of celery with the leaves, 3 small strawberries, 8 cherry tomatoes, 1/2 large cucumber

REBOOT YOUR LIFE  Before I started my fast, I did some research on juice fasting and here are some FAQs that you may be interested to know. Shall break up the FAQs into 2 parts and continue the rest in tomorrow’s post=) Just a short disclaimer, I’m not a nutritionist and the below FAQs are written through research and personal expereince=)

JUICE FAST FAQS (PART 1)

1) Benefits of a juice fast
Just to name a few:
Weight loss
Improved and glowing complexion
Cleansed and regulated colon
Increased mental clarity
Increased energy levels
Resets your taste buds (loss of craving for unhealthy food. FOR REAL)
Strengthen immunity
LIver cleansing

2) How long should I go on a juice fast?
It really depends on you and how much you want to challenge yourself. You can start off slow with a 3 day fast first like what I did just to know what to expect. And later on you may want to try again for a longer duration. Of course, the longer the fast, the more thorough the cleanse=) The most important thing is to have a positive attitude! If you go into the fast thinking you won’t be able to do it, you sure as hell wont complete it.

3) How should I prepare for a fast?
You’ll need to prepare your body for a fast….lest your body gets a shock. WHAT? WHERE ARE MY MEALS? Its best to eat lightly and consume mostly fresh fruits and vegetables 2 – 3 days leading up to the fast. Some people also begin their fast with a self administered enema or by taking a natural laxative to cleanse thier colon. That’s recommended but optional of course.

4) What can I and can’t I drink?
Going on a juice fast doesn’t mean you can drink all sorts of juices. Firstly, you should only drink FRESH juice. Nothing concentrated and nothing that comes from a packet, bottle or off the shelf (i don’t care how much the label claims its “REAL JUICE”). Secondly, 70= 80% of your juices should be vegetable juices. Veggie juices are low in sugar, gives you the nutrients you need and helps to alkalize your body. Fruit juices on the other hand are tasty but extremely high in sugar. They spike your blood sugar and give you a natural energy boost after you drink it…but you tend to get hungry and tired more easily after that. An easy way would be to make sure each glass you make contains 70-80% veges and around 20% fruit to sweeten it out. Read more about the benefits of Green Juices here.

I also have to emphasize on HYDRATION. Drink Lots and LOts of water! Your body is detoxifying, expelling old toxins, throwing them temporarily into the bloodstream for it to be eliminated and you’ll need water to flush out all these the toxins. I like to dilute my juices with water or add lots of ice cubes. Other than plain water, you can also drink coconut water, fruit infused water and herbal teas.

5) How should I store my juice?
Its best to store your juice in a mason jar or glass jar. A mason jar is the best choice because its gauranteed to keep the juice sealed for freshness. Storing a juice properly is important because it ensures it’s freshness, it’s flavor, and even more importantly to help retain its nutritional value as long as possible. You may want to add lemon juice in your juices because it helps to keep your juice fresh by slowing down the oxidation process. I use a mason jar & a glass jar – Bought my mason jar at The Living Cafe (haha where else?) for $11.90 (middle size) and my glass jar from IKEA. Keep your juices refrigerated immediately if you plan to store them.

6) How long can I store my juice for?
It best to drink your juices immediately as it is the freshest and most nutrient dense. ASAP! However, if you’re making large batches to store, I personally wouldn’t recommend storing for more than 12 hours. I’ve read on some websites that you can store fresh juices for up to 3 days…but seriously now, how fresh can that get?

Part 2 continues tomorrow!

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.

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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

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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.

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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.

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And tadahhhhhh! Enjoy a slice of heaven =)

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