Spelt Pancakes and the Wonders of this Ancient Grain

🥞 Dad tried making spelt pancakes this morning for the 1st time! We don’t drink/have milk at home so he decided he should just omit the 1.5 cups of milk from the recipe… First batch came out like scones... 😂 Luckily I was around to suggest adding some Greek yogurt to get a more runny … Continue reading Spelt Pancakes and the Wonders of this Ancient Grain

Plant-based Breakfast Bowls

Many people worry about what to eat if they have to cut out bread or milk or eggs from their breakfast. "How do I get enough protein/calcium?" ... "Will I have enough energy?" My go-to is a simple bowl of overnight soaked rolled oats/spelt, cooked with some salt and spices like cinnamon or turmeric. From … Continue reading Plant-based Breakfast Bowls

Vegetarian Fridays

Every Friday we make it a point to go vegan/vegetarian. Here’s some simple lunch ideas: For protein, soak some chickpeas overnight and cook in a pressure cooker with curry spices.This will double up as carbs and fibre!Stirfry some vegetables to compliment … and voila! There you have a hearty meal that will leave you full … Continue reading Vegetarian Fridays

Healthy Snack: Korean Rice Cake “Muesli”

  You gotta hand it to the Koreans to come up with something like this! I'd been holding back the temptation to get a treat for myself for the past few days but when I saw this I just could not resist. 😋 It was a sticky but delectable blend of glutinous rice, beans, nuts, seeds, … Continue reading Healthy Snack: Korean Rice Cake “Muesli”

Dessert Treat: Korean Rice Cakes!

Discovered this when I went wondering into a Korean supermarket the other day! So good I had to exercise control and savour it for dessert over 3 nights. Gluten free and vegan, I guess it's relatively healthier than other treats only the colouring was questionable and the styrofoam and shrink wrap packaging isn't exactly going … Continue reading Dessert Treat: Korean Rice Cakes!

Last Egg Dish and Going Full Vegan

My pro-Chef Sister calls this “hipster cafe” worthy.. 🤙🏻 This commemorates my full #vegan transition as my last free range egg went into this bowl of raw sprouted beans and olive oil with chipotle spices, paprika and salt.   Soft boiled, on top of sourdough bread, some sprouts and herbs, every bite was mmmmhhmm. #nomoreeggs! … Continue reading Last Egg Dish and Going Full Vegan

Red-as Tomato Beetroot Soup!

Eating like a (vegetable) king! 🤴😁 Fresh off a grocery run, again I couldn’t resist adding a bit of every veggie I had in the fridge! 🥦 This tomato soup had overnight soaked mixed beans and grains, broccoli, mushrooms, carrots, beetroot, ginger, garlic, kale, chinese cabbage, and coriander. That can of tomatoes though... made that … Continue reading Red-as Tomato Beetroot Soup!

Cabbage Wraps!

These are simple, quick and easy to do! Just get a washed cabbage leaf, heat up your leftovers, spoon them in and savour the crunch with each bite! Growing up in an asian culture, we cook almost all our veggies so I've actually never had much raw cabbage until I came to New Zealand and … Continue reading Cabbage Wraps!

A Perfect Winter Curry-Rice Pot! 🍲

Chanced upon @tildarice ’s flavoured basmati rice sachets and was inspired to cook this tonight! 1 pkt Coconut Chilli Lemongrass Basmati Rice Coconut cream 2 tsp curry powder Lemongrass Squash, carrots, cauliflower, onions, green & purple kale, garlic and salt to taste! Wanted to post this while eating but it was so good I just … Continue reading A Perfect Winter Curry-Rice Pot! 🍲

Singapore-Vegan ‘Nasi Lemak’

So the Organic Mechanic had a potluck lunch today and I decided to bring something from home to the table. My parents visited me recently and left me some rice. I was gonna do a simple fried rice at first but then thought about a local Singaporean-Malaysian favorite I haven't had in ages - Nasi … Continue reading Singapore-Vegan ‘Nasi Lemak’