GF Zucchini Carrot Bread

\ Leave a Comment \ by

Zucchini carrot loafChickpea flour is readily available in health food shops, along with Indian, Italian and French grocers. It is also known as besan, chana flour, gram flour, cici flour and garbanzo bean flour. A good news is it is totally gluten-free and a fantastic substitute for wheat flour. Not done yet! Nutritionally better, as well. It has fewer calories and carbs than either whole-wheat or all-purpose white flour, yet it’s a better source of protein. Chickpea flour has double the amount of protein than whole-wheat flour and six times more than all-purpose flour. It’s an excellent source of folate, containing seven times more folate than whole-wheat flour. It even has more folate than enriched all-purpose flour. It also provides vitamin B-6, iron, magnesium and potassium. Only downfall of using chickpea flour is that cake or bread gets quite dense and it can leave a pasty taste when undercooked. So to solve that problem, I like mixing up with coconut flour or almond flour and slightly overcook to be safe. I added grated carrots and zucchini in this recipe to make the light savoury bread and served with a cashew cream cheese. It is great for on-the-go breakfast and afternoon snack.

Ingredients

3/4 chickpea flour
1/2 coconut flour
3 eggs
1/2 cup natural yogurt
1 cup grated carrot
1 cup zucchini noodles
1 tbsp nutritional yeast
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp Himalayan salt

Lightly beat eggs in a large bowl. Add yogurt and whisk again. Add all other ingredients into a bowl and stir well to combine. Pour the mixture into a baking tin and bake in the preheated oven (180) for 45-50 minutes until cooked. Take it out of the oven and let it cook in a tin. Serve with cashew cream cheese.

zucchini carrotloaf1

Posted in: Baking, Breakfast, Gluten Free, My recipes, Snack, Vegetarian

Raw Chai Spiced Buckwheat Porridge

\ Leave a Comment \ by

buckwheat porridgeIf you are stuck with same breakfast everyday, I strongly recommend making this nourishing and energising recipe. Raw buckwheat porridge seems to be so popular among healthy foodies on the web at the moment. It is super easy and quick to make, which is very important in busy mornings. All you need to do is rinse the soaked buckwheat and whiz up in your blender with other ingredients. It is also tasty and nutritious all thanks to gluten-free buckwheat.

Buckwheat offers many good health benefits – easily digestible protein, rich dietary fibre, antioxidants such as rutin, vitamin B complex, minerals like copper and magnesium. It is a good source of energy, low GI, grain-free, gluten-free and really easy on your digestion. What not to love about these little beauty! I used coconut cream for a rich tropical flavour and chai spice for a spicy and pungent goodness. Beautiful ingredients in chai (cinnamon, cardamom, star anise, black pepper, fennel, clove and nutmeg) are rich in antioxidants and vitalising, great for the first thing in the morning. I make a jar of chai spice and use for tea, coffee, porridge and baking. This porridge or smoothie (if you make it thinner) can last well in the fridge, so you can make ahead and even take it to work or gym if you like.

Ingredients (makes 2 servings)

1/2 cup raw buckwheat groats, soaked overnight
2 tbsp coconut cream
1 tbsp raw honey or any sweetener of your choice
1/2 tsp chai spice
1 tsp bee pollen

Soak buckwheat in water overnight. Rinse and drain next morning. Put buckwheat, coconut cream, honey and chai spice in a blender and process until smooth. Add a bit of water if too thick. Taste and adjust sweetness. Pour into bowls and garnish with bee pollen. You can also top with fresh fruits, toasted nuts, dried fruits, cacao nibs or superfood powder, whichever you fancy 🙂
raw buckwheat porridge

Posted in: Breakfast, Gluten Free, My recipes, Snack, Vegetarian

Photography in Europe

\ Leave a Comment \ by

Here are more photos I want to share with you from my Europe trip.
europe6europe9My favorite part of travelling is taking strolls through an old ancient town with cute little lane ways and endless amazing views..sometimes I cannot find any words to describe such beauty. I also love going to churches and cathedrals although I’m not religious. The sound of bells from church draws my attention and I’m already locating myself to where it comes from. The fine art paintings, sculptures and architecture in there are so inspiring and admiring.europe12europe10Isn’t that amazing how the images bring me all the vivid memories as if I’m right there and can feel the warmth from the sunshine, hear street musicians and smell beautiful coffee from local cafes. Travel does that to us. Something magical! europe8IMG_1308Enjoy every moment of your journey through life. Embrace the uncertainty of what tomorrow will bring. Try to squeeze in little holidays in your life. It doesn’t matter how far you go, how long or with whom. Don’t worry about phone calls, emails, Facebook, etc. Enjoy the moments. Stillness. Quietness. Focus on yourself. Make it happen 🙂europe7europe11

Posted in: Europe, Travel

Mussel Corn Chowder with Saffron

\ Leave a Comment \ by

Mussel Corn Chowder1I love having a heart-warming soup in cool weather. When I went to America with my mum a couple of years ago, it was the first time we tried a seafood chowder in the fish market. Prawns, mussels, crab meat, all the fresh seafood in a giant pot! We couldn’t resist to get a bowl to share. It was so fresh, sweet and creamy, a perfect afternoon snack in chilly winter. Chowder is normally a thick cream-based soup, but I decided to use coconut milk instead for more coconut flavour and healthy fat. Mussels contain high levels of EPA and DHA which is healthy fats improving your brain function and reducing inflammation. It’s also a good source of protein, vitamins and minerals, such as vitamin B12, selenium, zinc, iron and folic acid. Turmeric and saffron in this soup is a powerful antioxidant, natural anti-inflammatory, digestion aid and immune booster. This is a real comforting food with full of goodness and flavour.

Mussel Corn ChowderIngredients

1 cup of cooked mussels
2 ears of corn husked
1 onion chopped
4 cloves of garlic
1 tsp of coconut oil
1 tomato deseeded and chopped
1 stalk of celery chopped
1 cup of coconut milk
1/2 cup of stock or water
1 bay leaf
1 tsp of turmeric
a pinch of saffron threads
salt and pepper to taste
1 tsp of olive oil

Cook onion and garlic with coconut oil in a pot until cooked. Add other vegetables in and stir until the veggies are cooked al dente. Pour coconut milk and water into a pot and add cooked mussels, bay leaf, turmeric and saffron. Simmer for 10-15 minutes with a lid on. Season with salt and pepper in the last minute. Ladle the soup into a serving bowl and drizzle olive oil. You can serve the chowder immediately but I find letting it sit for a bit can enhance the flavour.

Posted in: Dinner, Gluten Free, Lunch, My recipes

Black Bean and Quinoa Salad

\ Leave a Comment \ by

black bean salad1I’m so obsessed about beans when I go to the markets. Bags of beans in different shapes, sizes, colours, patterns and origins! They all have different texture and flavour, perfect for making exciting salads, soup, nourishing bowls and even baking goods. If you are looking for a great meat substitute in your diet, here is good news. Beans contain more fibre and less fat compared to meat. They are also in low sugar and low GI, which keeps you satisfied for longer without hunger spikes. Beans are also loaded with vitamins and minerals, phytochemicals and antioxidants which helps to beat cell-damaging free radicals in our body. If you are new to beans or have trouble digesting them, I recommend soaking overnight, cooking enough until soft and eating (chewing) slowly. Also start with a small amount, gradually increase the amount in your diet and try a variety of beans, not just one kind. This salad is perfect for a work lunch or family dinner or even a potluck party to feed the crowd (just double up the recipe). Enjoy x

Ingredients (serves 2 as main, up to 4 for sides)

100g black beans, soaked overnight
100g white quinoa, soaked overnight
bunch of herbs of your choice e.g. basil, mint, dill
100g feta cheese

For Maple Mustard Dressing
1 tsp whole grain mustard
1 tsp Dijon mustard
1/2 tsp cayenne pepper
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tbsp olive oil
salt and pepper to taste

Rinse and drain soaked black beans and quinoa. Place them in a separate pot, cover with water, bring it up to boil and cook over medium heat for 10-15 minutes or until cooked. Drain and transfer to a large bowl. Add chopped herbs and crumbled feta cheese into a bowl. Mix all ingredients for the dressing in a small jar or bowl. Pour 2/3 of the dressing into the salad and gently stir to combine. Transfer to a serving bowl and drizzle the rest of the dressing on top before serve.
black bean and quinoa salad

Posted in: Dinner, Gluten Free, Lunch, My recipes, salads, Vegetarian