Miso Caramelised Carrot and Wild Rice Salad

carrot wild riceA bag of carrots is a staple food in my fridge. I chew on it for a snack, add into my salads, stir-fries, cakes and muffins. It is cheap, versatile, yummy, nutritious and lasts long in the fridge as well. I had to make a salad with what I’ve got in my fridge today – of course, carrots are in it. All you need is only three ingredients that I believe we all have in the fridge and pantry. Miso dressing really makes a difference here. It tastes even better next day as the rice absorbs the dressing and flavour develops even further. So it is a good idea making a salad a day before or a few hours before serving.


2 carrots
1 cup of wild rice
a bunch of coriander

For dressing
1 tbsp melted coconut oil
1 tsp Deonjang or miso paste
1 tsp maple syrup
1 tsp smoked paprika
1/2 tsp turmeric
1 tsp Himalayan salt
pepper to taste

Wash and chop the carrots. Mix all dressing ingredients in a bowl. Toss the carrots in the dressing and bake in the preheated oven (180) for 20-30 minutes until cooked. In the meantime, cook the wild rice in a boiling water for about 40 minutes until cooked. Drain and set aside. To assemble the salad, simply toss carrots, wild rice and roughly chopped coriander in a large bowl. Transfer to a serving plate. Drizzle more dressing if you like.

Mille Crepe Cake with Lemon Curd

lemon curdI came across this gorgeous looking cake when Daniel and I were in New York. My friend and her husband, who live in NYC, told us there is a famous bakery called “Lady M” in Crown plaza we might want to check out. So we did since we wanted to try out all the famous cafes, restaurants and burger places around town. First time when we went there on the way to the Central Park, it was a little early they were closed. We made our way back there again on the very last day in NY and finally bought two kinds of mille crepe cakes – original and strawberry. We and my friend’s couple all shared these cakes and red wine until late, chattering, giggling, laughing, thinking we wished to stay another week there. Anyways that is a memory of the crepe cake I have.

I tried to replicate it when I came back and made it for Daniel’s weekend breakfast. Of course, with my healthy spin on it! I spread vanilla yogurt between the crepes and garnished with strawberries on top. Well, that was a success. It was nicely sweet, light and fluffy like clouds. This time, I used a home-made lemon curd between the layers, perfect for a lemon season. You need to start with making a lemon curd so that it completely cools down before you build the cake. You want it to be like custard, not too thin otherwise the cake will slide and collapse. It takes a bit of time making a curd and crepes (I was standing next to the stove almost all morning) and setting time, but it is worth it. Have fun crepe-ing 🙂

crepe cakeIngredients

For lemon curd
2 eggs
1/3 cup maple syrup
zest and juice from one lemon
20g butter

Whisk eggs and maple syrup and add lemon zest and juice. Heat butter in a saucepan over low-medium heat. As the butter melts, add the egg mixture in and keep stirring for 5-8 minutes over low heat until it gets thick. Make sure you don’t boil the mixture and constantly stir with a wooden spoon. Take it off the heat and set aside.

For crepe batter
250g self-raising flour
1 cup of milk
1 egg
1 tbsp coconut oil
1 tsp rose water
1 tsp vanilla extract
a pinch of Himalayan salt

Mix all ingredients in a large bowl and whisk to combine. If the batter is too thick, add a bit of more milk. It should be a thin crepe batter consistency. Set aside for about 30 minutes. Heat coconut oil in a non-stick pan or crepe pan and ladle the batter into the middle of the pan. Swirl the pan around so that the batter spreads really thin. Cook over low-medium heat for a minute or two each side until cooked. Repeat with the rest of the batter.

To assemble the cake, build it on your serving plate. Simply spread lemon curd evenly on the crepe with a spatula. Layer the next crepe on top and repeat the step. Dust coconut flour for garnish (optional). Place in the fridge for a few hours to set.

Vegetarian Dinner

savoury breadHow many times do you actually chew before swallowing? Less than 10? These days we tend to get distracted or rush through the meal time. I’m sure I’m not the only one. I also tend to sit in front of computer or TV while eating. Sorry mum. She has told me to chew 30 times before swallowing ever since I was little. 30 times!!!

So why is chewing so important? Digestion begins in your mouth, not your stomach. Your teeth and digestive enzymes in the saliva break down food, which helps your body to absorb more nutrition from the food. Chewing produces more endorphins, a pleasure of eating. It also increases circulation, immunity and energy. Here are some tips I try to do. To enjoy the whole eating experience, take a couple of deep breaths before eating. Eat with your eyes and nose first. Enjoy every mouthful of food. Put your knife and fork down while chewing. Enjoy the company and have a nice conversation with your loved ones. Your meal time should be 20-30 minutes. Hope it helps x

Sweet potato chipsFor Sweet Potato Chips

1 large sweet potato
1 tbsp melted coconut oil
1 tsp smoked paprika
1 tsp cumin
1 tsp nutritional yeast
salt and pepper to taste

Slice sweet potato into little sticks. Put them in water for 10-15 minutes to get rid of starch. Pat dry them with a paper towel. Toss with oil and spices. Bake them in the preheated oven (200) for 20 minutes until cooked.

For Greek Lentil Salad

1 cup of cooked French lentils
2 tomatoes
1/4 cucumber
a handful of chopped parsley leaves
30g crumbled feta
1 tbsp olive oil
1 tbsp balsamic vinegar
a squeeze of lemon
salt and pepper to taste

Wash and cook lentils in boiling water for 20-30 minutes until cooked. Rinse and drain. Mix cooked lentils, chopped tomatoes, cucumber, parsley and feta cheese in a large bowl. Season and dress with a simple vinegar dressing. Transfer to a serving bowl.

For Savoury Bread

1 1/2 cup self-raising flour
1 cup chopped spinach
5 large sun-dried tomatoes
1/2 cup green olives
1 tsp capers
1/2 cup artichokes
3 large eggs
50g feta cheese
1 tsp turmeric
1 tsp baking soda
salt and pepper to taste

Lightly beat eggs in a large bowl. Add all other ingredients into a bowl and combine well with a spatula. Transfer the mixture into a loaf tin and bake in the preheated oven (180) for 45-50 minutes or until cooked. If the top gets too brown, cover with a foil.

How I Travel Healthy

travelling packI’m off to Korea for a couple of months. I cannot wait to go home and catch up with my family and friends. I love traveling, but not the ‘travel’ part – getting stuck in a little seat for 12 hours, not being able to sleep, dry and stuffy air on the plane, horrible airplane food and alcohol. They all can make you feel more tired and unhealthy after all. My way of maintaining good health while traveling starts from packing my own food and healthy snacks. You need a bit of preparation ahead, but it is totally worth it. Here is my list.

  • Coconut water: Stay hydrated. Coconut water is one of the best ways to rehydrate whilst flying. Avoid or limit alcohol, caffeine and fizzy drinks as much as you can.
  • Probiotic tablets: Although I am being careful with what I eat on the plane, different environment and stress can challenge my digestion. I make sure I’ve got tablets in my bag to maintain the good bacteria in my stomach and help with the travel bloat.
  • Herbal tea bags: Pack your favorite comforting teas during traveling. My favorites are dandelion, peppermint, chamomile, green tea and liquorice.
  • Healthy snacks: fresh fruits, dried fruits, nuts, raw veggie sticks, raw chocolate, home-made bars, muffins and biscuits.
  • Food: Most importantly food! You want something that doesn’t need to be refrigerated, doesn’t smell (for other people), maintain good flavour and texture and is easy to eat. My choice is usually some rice or beans with chopped salad in a small container. I also like mini patties made of quinoa, egg, herbs and veggies. You want to eat something light, healthy and good on digestion.
  • Plane food: Most airlines have a special diet/ meal option that you can pre-order on their website. I normally choose a gluten free meal or raw vegan meal so that I don’t get those mushy and boring packaged meals. However, I’ve had a few occasions of tummy trouble and headaches even after a gluten free meal. So it is still safe to pack your own food if you are super sensitive.
  • Supplements: I take all my supplements with me while traveling, which include valerian root for sleep, magnesium for cramps, green powder for energy and vitamins.
  • In my handbag: I take antibacterial wipes, hand cream, lip balm, facial mist (less than 100ml), aromatherapy oil and some mint.
  • At destination: I’m obviously going back home, but if you are going on a overseas holiday, you might want to do a bit of research where to eat.


avoiding (or at least limiting!) carbonated drinks, alcohol, and caffeine when flying – See more at: http://www.wanderplex.com/2012/07/10/how-to-stay-hydrated-during-a-long-flight/#sthash.YEyX0fdu.dpuf

Healthy Burrito Bowl + Honey-Soy Chicken Bite

I felt like loading up with fresh vegetables, then looked at my fridge. Corn, avocado, tomatoes, coriander.. Ding Ding! Let’s make a healthy powerful burrito bowl without the heavy tortilla and sour cream. Preparation is as simple as can be with simple ingredients. Yet it not only has a seriously good amount of veggies and protein in a bowl but also the flavour of Mexican is still there. You could add more cooked black beans or quinoa to make it substantial. I cooked some juicy chicken bites to go with it for a meat lover in the house, which was marinated in honey-soy sauce overnight.
Burrito Bowl1Burrito Bowl


100g cooked corn
1 finely diced tomato
1 stalk of celery diced
1/2 sliced avocado
1/2 block of tofu
1 cup of green salad
1 tsp of chilli sauce
1 tsp of olive oil
1 tsp of cottage cheese
1/2 tsp of paprika
a bunch of coriander
a squeeze of lemon
salt and pepper to taste

Soy Honey ChickenHoney-Soy Chicken Bite


7 chicken drumsticks
1 tbsp of coconut oil
2 tbsp of soy sauce
1 tsp of minced garlic
1 tsp of grated ginger
1 tsp of chilli flakes
1 tbsp of honey
1 tsp of sesame oil
1 tsp of sesame seeds
salt and pepper to tastea bunch of coriander

Mix soy, garlic, ginger, chilli flakes, honey and sesame oil in a large bowl. Coat chicken in marinade, cover, put it in the fridge for a few hours or overnight. Preheat the oven to 180. Place the chicken in a roasting pan and season with salt and pepper. Bake in the oven for 30-40 minutes, turning and basting every 10-15 minutes until the meat is cooked and the skin is brown.