Chai-Infused Carrot Cake Porridge

\ Leave a Comment \ by

carrot cake porridgeI love a bag of humble carrots in my fridge. They are always ready-to-go when I cook salads, stir-fry, casserole, roast, cake and yes! porridge. Flavour combination is so good here. Cinnamon, nutmeg, vanilla and chai, all my favorites. I can have a bowl of this any time of the day. You could use quinoa, buckwheat or oats instead of millet. Feel free to sprinkle any superfoods on top like chia seeds, maca powder and bee pollen. It is perfect breakfast x

Ingredients (serves 2)

1 carrot, grated
1 cup of millet, soaked overnight
1 tsp cinnamon powder
1/2 tsp nutmeg
1/2 tsp vanilla extract
2 tbsp raw honey or maple syrup
1 cup of chai tea
1 cup of almond milk
a pinch of salt
a handful of nuts and dried fruits

Place all ingredients in a saucepan and bring to boil. Reduce the heat to low and simmer for about 10 minutes until thickened. Stir often. Ladle into a bowl and top with nuts and dried fruits. I like to dust more cinnamon powder and drizzle more honey or maple syrup to serve.

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

Raw Snack Bars with Oats and Figs

\ Leave a Comment \ by

oat and fig bars1
I adore little dried figs for snacking or adding into salads. Soft and gooey outside when you bite into it, then little seeds pop up in your mouth. Such a nutrient-dense funny little fruit! Figs are beautifully sweet and juicy when you can get them fresh from the markets. Dried figs are relatively easy to find all year around and naturally sweetness in them is just amazing. Why are they good for us? Dried figs are high in both soluble and insoluble fibre, which helps your digestion and blood sugar level. One serving (about a half cup or 4 big ones) can provide you 12% of daily value for calcium, which makes them one of the calcium-rich foods, good for your bone health. Not only that, figs are abundant in essential minerals such as potassium, magnesium. iron and antioxidants.

I cannot believe how easy and quick to make these snack bars at home with no nasty and artificial ingredients that you normally get from the packets. Most ingredients are there in your pantry. So all you need is a couple of minutes to blitz your food processor 🙂 These snack bars are loaded with goodness and yumminess, great for a snack with a cuppa, a treat in your lunch box, before or after exercise or when you feel like sweets in the evening. Any time of the day x
oat and fig barsIngredients (makes 4)

100g rolled oats
100g soft dried figs (soak in warm water for a couple of minutes if you have hard ones)
2 tbsp raw honey
2 tbsp tahini
1 tbsp chia seeds
1 tbsp sunflower seeds
1 tbsp pepitas
1 tsp cinnamon powder
a pinch of Himalayan salt

Place all ingredients in a food processor and pulse until you get a paste consistency. Add a bit of water if the mixture is too dry. Transfer the mixture into a container and press firmly with a spatula. Set in a fridge for 30 minutes before cutting.

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

Pea Mint Coconut Soup

\ Leave a Comment \ by

pea coconut soupNormally making soup takes a lot of effort and time, but this one takes only 15 minutes to prepare and flavour is light and delightful. It is your choice to serve either warm or chilled, but both are seriously good. I think when you have a house party, serving this in shot glasses will impress your guests and is a great refreshing appetiser before seafood. Super easy and delicious!

Why is this soup good for you? Coconut is highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Coconut milk is made from grated coconut flesh soaked in hot water and then extracted to a liquid. It is lactose free, great for vegan and people with lactose-intolerant. Lauric acid in coconut milk has antibacterial, antifungal and antiviral properties, that may protect you from infection and virus. Although it is good for you, you need to enjoy in moderation since it is quite high in calories and fat. You can reduce the amount of coconut milk by half in this recipe and simply replace with water or stock if you are conscious.

Ingredients (serves 2)

200g green peas
1 sprig of mint
1 tbsp coconut oil
1/2 onion
1/2 tsp minced garlic
400ml coconut milk
salt and pepper to taste

Heat coconut oil in a pot over medium heat. Add finely chopped onion and garlic and keep stirring until translucent and fragrant but not browned. Add green peas either fresh or frozen and coconut milk into a pot and simmer for 5-10 minutes. You can add a bit of water or stock if you want a thinner consistency. Season with salt and pepper. Puree the soup in a blender until smooth. Ladle into bowls or cups and drizzle olive oil to serve. Serve either warm or cold.

Posted in: Drinks, Gluten Free, Lunch, My recipes, Snack, Vegetarian

Raw Mini Frozen Cheesecakes

\ 2 Comments \ by

If you are visiting my site on a regular basis, learn and try some of the recipes, that would really make me feel awesome and achievement that I actually can help your clean living journey. It is such an incredible feeling when I can educate and support people around me on how to nourish your body and mind because we all need a bit of help to get to where we want to be. I also learn a lot from writing on my blog how to fuel my body with good foods and how much we should appreciate the food we eat, the wholesome food from our beautiful planet. So pass on any good information to your family and friends, share your nourishing knowledge, cook a loved one a healthy meal and be happy. 
rawmini cheesecakes1Orange-Cardamom Cheesecake: Cardamom is one of the oldest spices in the world, and was even used to make perfumes in Egypt. Cardamom pods are beautiful to look at – and they too act as a carminative, calming upset tummies. This warming spice can also heat things up in the bedroom – it has a bit of a reputation as an aphrodisiac.

Filling ingredients

100g raw cashews, soaked overnight
a pinch of salt
1/4 cup coconut oil
1 tsp rose water (optional)
1 tbsp maple syrup
juice and zest of one orange
1/2 tsp cardamom ground
a dash of turmeric powder

Chocolate-Peppermint Cheesecake: Peppermint has long been used as a remedy for digestion. It is antispasmodic and carminative, and has shown to be successful in alleviating colic, flatulence, gastrointestinal cramps, and diarrhoea. Brewing yourself a nice cup of fresh peppermint tea can be a useful aid to digestive distress especially after a heavy meal.

Filling ingredients

100g raw cashews, soaked overnight
a pinch of salt
1/4 cup coconut oil
1 tbsp strongly brewed peppermint tea
1 tbsp maple syrup
1 tbsp carob or cacao powder
1 tsp peppermint extract

Coconut-Mango Cheesecake: Mangoes are rich in phytochemicals, especially in carotenoids, which protect against cancer formation. They are anti-inflammatory, high in digestive enzymes, and can help protect against infections. They are also an excellent source of vitamin A, B-6, C and E, potassium and magnesium.

Filling ingredients

100g raw cashews, soaked overnight
a pinch of salt
1/4 cup coconut oil
1/4 cup coconut milk or cream
1 tbsp maple syrup
1/2 of mango, diced

Cheesecake base ingredients for all three flavours

300g almonds
10-12 Medjool dates
1 tsp cinnamon powder
a pinch of Himalayan salt
1 tbsp coconut oil

raw mini cheesecakesTo make the base, place all the base ingredients in your food processor and blend until combined. Divide the mixture into a prepared muffin tin or container. Press with the back of the spoon and place in the freezer while making fillings. For the fillings, place all the filling ingredients for each flavour in your food processor and blend until smooth. Taste the mixture and adjust the sweetness. Pour the mixture over the base and freeze again for 2-3 hours or until cheesecakes are set. Allow the cakes to thaw about 20 minutes before serving and keep the rest in the freezer. Dust coconut flour for garnish.

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

Spinach Onion Frittata

\ Leave a Comment \ by

frittataI had a bag of white onions from last week’s shopping and wanted to make something that shines onions. Pickles? Onion jam? Soup? Stuffed onions? Balsamic onion! I like making a big jar of it now and then, which can be added to home-made vegetarian patties, grilled meat or temphe, bean salads, etc. Today I made frittata using sweet balsamic onion along with spinach and peas. Eggs are packed full of protein, amino acids and 11 different vitamins and minerals. They are also easily digestible and jam packed with vitamin D and healthy cholesterol. This recipe is healthy, quick and easy to prepare, oodles of flavour and easy on your wallet. Any leftovers? Enjoy next morning for nutritious brekkie or in your lunch box. Great for either warm or cold x
frittata1Ingredient (serves 2-4)

Balsamic Onion
2 white onions, thinly sliced
1 tbsp coconut oil
1 tsp raw honey
2 tbsp balsamic vinegar
1 tsp cumin
1 tsp thyme
a touch of cayenne pepper
salt and pepper to taste

Spinach Onion Frittata
1 cup of packed spinach, roughly chopped
1/2 cup of green peas
1 cup of balsamic onion
1 tbsp nutritional yeast
4 eggs
50g grounded almond
1 tbsp sesame seeds to sprinkle on top

To make balsamic onion, heat coconut oil over medium heat in a pan, add sliced onions and cook until fragrant. Add other ingredients and cook until liquid is reduced. Take it off the heat and set aside. Crack the eggs in a large bowl and gently whisk. Add the rest of ingredients except sesame seeds into a bowl and stir to combine. Pour the mixture into a baking tin, lined with baking paper, and sprinkle sesame seeds on top. Place in the preheated (180) oven for 40 minutes until cooked.

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