2 Hummus Recipes – Roasted Red Pepper and Beetroot

Hi everyone,

As many of you may know, I consider hummus one of the greatest dishes on this earth.  A few weeks ago I visited this Mediterranean place at Haji Lane and was served some really bland tasting hummus =( Needless to say, I left feeling VERY disappointed and had a big gaping unsatisfied craving!

So Me+Unsatisfied cravings do not go well together. I made up for the craving by making home made hummus for 3 weeks straight! Haha i think I can safely say that my cravings are officially SATISFIED.

Anyway, I love making different variations of Hummus. These 2 weeks, my fav variations were the Roasted Red Pepper Hummus and Roasted Beetroot Hummus. SO YUM!! I’ve been basically pairing them with all my dishes – as a dip, a spread and a dressing for my salads!

You can check out my recipes for the Classic Hummus, Raw Vegan Hummus and Sweet Potato Hummus as well.

ROASTED RED PEPPER HUMMUS
red pepper hummus

WHAT YOU’LL NEED

1 large Red Bell Pepper
1 Can Chickpeas (try to buy those that are soaked in water)
2 TBS Tahini
2 cloves Garlic
2 TBS Lemon Juice
2 TBS Water
1/4 TSP Salt
Olive Oil

HERE’S HOWred pepper hummus
1) Preheat the oven to 180 degrees. Remove the stalk and seeds and slice the Red pepper in to stripes. Drizzle generously with olive oil and place in the oven for at least 40 – 50 min. Only remove it once the edges are starting to brown or blacken.

2) In a food processor, add all ingredients and process away.
> I don’t add much salt but taste as you process your hummus and add more till you find the taste that suits you best.
> I also like my hummus really thick. If you want a smoother consistency, add bit more lemon juice or liquid.

ROASTED BEET ROOT HUMMUS

beetroot hummus

WHAT YOU’LL NEED

1 medium Beetroot (mine was slightly more than 300g)
1 Can Chickpeas (try to buy those that are soaked in water)
3 TBS Tahini
1 large clove Garlic
3 TBS Lemon Juice
1 TBS Water
1/4 TSP Salt
1/2 TSP Cumin seeds
Olive Oil

HERE’S HOW

beetroot hummus 2
1) Preheat the oven to 180 degrees. Remove the skin and slice the beetroom into even pieces (not too thin or they may become chips!). Drizzle generously with olive oil and place in the oven for at least 35-45 min. Only remove it the pieces start to soften and caramelize.

2) In a food processor, add all ingredients and process away.
> I don’t add much salt but taste as you process your hummus and add more till you find the taste that suits you best. I acutally added abit more cumin afterwards because i simply love the taste. Feel free to add more if you wish.
> This hummus is thicker than the roasted Red Pepper one. Similarly, add more lemon juice or water if you don’t want it so thick.

Enjoy!!

Vegan Bean & Sweet Potato Chilli and Sweet Potato Hummus

MERRY CHRISTMAS EVERYONE!

mini-20131222_134226

20131222_133136

Whether you’re taking this time to feast, party, spend time with loved ones or simply to rest…I hope you’re enjoying yourselves this holiday season!  =)vegan potluck

Wanted to share a little about the recent Xmas Vegan Potluck we had (see previous post). Was great catching up with old friends and meeting new friends…also got to meet 2 readers (waves to Gigi and Angela!). Didn’t manage to take much pictures because it was SO HOT, but we had quite the spread!

IMG_20131222_142744

I contributed 2 dishes – Vegan Bean & Sweet Potato Chilli and Sweet Potato Hummus. I love making my own food, but I admit it does get a little bit intimidating cooking for a large group of people because you don’t know if it caters to their taste. But luckily, both dishes were very well received and I had a few people asking me to post the recipe…so (whew!) and I’m more than happy to share!

chilli and hummus

VEGAN BEAN & SWEET POTATO CHILLI

I can’t claim to have written this recipe. Got it off this link but changed a few measurements along the way. Also made it less spicy!

What you’ll need

  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 2 medium sweet potatoes, peeled
  • 2 medium carrots
  • 1 red bell pepper
  • 2 tbsp olive oil
  • 1 can kidney beans
  • 1 can organic diced tomatoes
  • 3/4 cup vegetable broth
  • 1 tsp chili powder (please add more if you want it spicer)
  • 1 1/2 tsp cumin
  • 1/4 tsp cayenne (please add more if you want it spicer)
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 4 pcs bay leaves

Here’s how

  • Chop and cube sweet potatoes, carrots and bell pepper.
  • Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and bell pepper until onions are soft, about 5-6 minutes.
  • In a separate pot, add remaining ingredients and bring to a low boil. Add the sautéed vegetables and bring to heat to medium low.
  • Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavors have mingled and vegetables are cooked. Taste and add more spices if you want more heat.

SWEET POTATO HUMMUS

This hummus is quite thick and can be a little dry. But its very close to the texture of traditional hummus. If its too thick for you, feel free to add more olive oil or save a little of the chickpea liquid to add in.

What you’ll need

    • 2 sweet potatoes
    • 5 – 6 tbs olive oil
    • 1 can unsalted chickpeas
    • 3 tbs tahini
    • 3 cloves garlic
    • Juice of 1 ½ lemons
    • 1 tsp paparika
    • ½ tsp cumin
    • ½ – 1 tsp salt

Here’s How

    • Preheat oven to 180 degreees. Using a fork, poke some “holes” in the sweet potatoes so that they bake faster. Leave them in the oven for an hour till
    • Process all ingredients!
    • Add more olive oil and paparika when you serve…enjoy!

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

 

 

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 =)

Top Chef Masters – Vegan Challenge

Hi All,

Recently StarWorld started airing Bravo’s Top Chef : Just Desserts series, and after watching the first episode on TV, I went to download the entire season immediately. One thing led to another, and before I knew it, I was downloading back to back seasons of Top Chef and spinoffs like Top Chef : Just Desserts, Top Chef Masters etc…because it is THAT GOOD!  One question I keep asking myself is….HOW COULD I NOT HAVE KNOWN THIS SERIES EXSISTED EARLIER??

For those who’ve not heard of the Top Chef series,  it is a reality based competition featuring chefs who compete in culinary challenges. Unlike Masterchef where the contestants are amateur cooks, these are experienced chefs who face off in challenges that test their skills, experience and flavour profile.

Itop-chef-masters-season-1-episode-101-winner

I’ve been really inspired by the chefs on the show and have a much greater respect for their profession especially since I work in the kitchen now too. Besides having a passion for food and cooking skills, I think a good chef needs to be meticulous, organized, possess good time management skills, the constant desire for improvement, good people skills ,a natural creative flair and the ability to accept criticism positively. Quite a resume eh! Something for me to think about!

Top Chef Masters

Anyway, what I wanted to share today was a nice surprise I got while watching Top Chef Masters  Season 1. These aren’t just normal chefs, they are the best of the best!  In episode 8, the master chefs were each challenged to cook a Vegan dish for actress Zooey Deschanel (from New Girl) and her friends. To make things even harder, Zooey is Gluten intolerant and does not take soy. That’s almost….a raw diet! I was so impressed by what they came up with, WHO SAYS VEGAN FOOD IS BORING? Check out the pictures below and click for the recipe.

Top-Chef-108-Rate-The-Plate-Art-Smith-Elimination

Strawberry Champagne Soup. Strawberry Rice Ice Cream and Almond Brittle by Chef Art Smith (hello Vegan almond brittle!)

Top-Chef-Masters-108-Rate-The-Plate-Michael-Chiarello-Elimination

 Quinoa Pasta with Salsa Verde and Gremolata, Tomatoes (and Crispy Basil Leaf) by Michael Chiarello ( SO GONNA TRY THIS)Top-Chef-Masters-108-Rate-The-Plate-Hubert-Keller-Elimination

White Gazpacho with Grapes and Vanilla Oil & a Timbale of Avocado &, Asparagus, Roasted Beet Salad by Chef Hubert KellerTop-Chef-Masters-108-Rate-The-Plate-Anita-Lo-Elimination

Spicy Grilled Eggplant with Lentil Salad and Cashew Sauce by Chef Anita Lo

Top-Chef-Masters-108-Rate-The-Plate-Rick-Bayless-Elimination

Corn Tamales with  Chile-Braised Beans, Braised Greens, and Glazed Mushrooms by Chef Rick Bayless

Bravo has also created a page where you can search for all the recipes created on the Top Chef shows. Very cleverly sorted too. Here are a ton of vegan ones. So awesome that these chefs are sharing their recipes online for home cooks like us to re-create. Mind you, we have access to recreating recipes created by Michelin Star Chefs OKAY! Bravo to Bravo !

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!

Homemade Cashew Milk

I love making my own nut milk because its fresh, more affordable and just tastes different from the store bought ones. If its your first time making nut milk, Cashew milk is probably the easiest and most fuss-free milk you can start off with.

2013-06-18 18.05.02

Before I start, you should know that the “raw cashews” you purchase in the stores aren’t really completely raw. The raw cashew nut is protected with a shell which contains the urushiol, which is the same chemical that you’d find in poison ivy and can be toxic when ingested. When cashew nuts are sold as a “raw” product, the cashew has actually been steamed to release the urushiol prior to packaging.

Even though I make Almond milk more regularly, I still love my Cashew milk from time to time.

3 reasons why I love Cashew milk
– EXTREMELY EASY to make! No need for a nut milk bag or cheese cloth.
– Thick and creamy
– Great for smoothies!

HOMEMADE CASHEW MILK
Raw, Vegan, Gluten free

What you’ll need
1 1/2 cups raw cashews (soaked for around 4 hours )
2 1/2 cups water
2 large medjool dates (pits removed)
Pinch of salt
2 drops pure vanilla essence

2013-06-18 18.02-tile

Here’s how
1) Blend all the ingredients in a high speed blender till smooth (you should not feel any nut bits). This will probably take 1  – 2 min. If you don’t have a high speed blender, you may need to blend it longer….or get some nut bits in your milk.
2) Pour and store in glass jar for 3 – 5 days.

Easy right?

Here are 2 simple smoothie recipes you can try with your freshly made cashew nut milk

CHOCOLATE “MILKSHAKE”

IMG_20130618_181009

What you’ll need
1 cup cashew milk (cold)
1 heaping tbs of cacao powder
1 1/2 frozen bananas (preferably ripe!)
2 drops vanilla essence
4 cubes of ice
Cacao nibs for topping (optional)

Here’s how
Blend all ingredients in a high speed blender and top with cacao nibs!

GREEN CREAMY SMOOTHIE

IMG_20130619_102711

What you’ll need
1/2 cup cashew milk
1/2 cup water
3 frozen bananas (preferably ripe!)
1 large bunch spinach
3 – 4 cubes of ice

Here’s how
Blend all ingredients in a high speed blender and top with your favourite toppings. In the pic above, I topped it with pomegranate seeds, cacao nibs, blueberries, hemp seeds and goji berries.

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 =)

IMG_20130614_170836

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!

IMG_20130614_171004