After using my Froothie Optimum 9200A Blender for almost a year, I was approached to do a review on the Australian brand Froothie’s latest model Froothie Optimum G2.1 Platinum Series Vortex Blender (I know the name is quite a mouthful). Since teaching raw & cooked food classes in 2011, I’ve been eyeing to get a high speed blender like Vitamix to assist along in my classes but the whooping price tag stopped me. The other option available in Malaysia is Thermomix, which also includes a cooking function that I do not require, and its price tag is just way out of my league so I decided to put off the purchase for a while. Continue Reading →
The Asian Raw Food Kitchen book release is almost here!
I created a recipe book I’m absurdly proud of. Not for my own achievement, but I am proud that I created something that will bring health and nourishment to you, your family and friends. Continue Reading →
Raw Chia Jam is an easy low-sugar alternative to regular jam. 3 Ingredients + 5 minutes. Do you have 5 minutes to spare?
3 ingredients and 5 minutes. That is all you need for the easiest jam recipe ever with much lower sugar level compared to regular jam. You are in control of what goes into your chia jam, as well as the type of sweetener to use.
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Power packed smoothie with beautiful summer berries, chia seed & hemp seed
I am indeed very blessed for the chance to visit some amazing European cities recently – Barcelona Spain, Paris France, Bruges Belgium and a couple of cities in the Netherlands, with many 1st time food experiences. You might have seen the photos on my Instagram. Picnic by the canal with ducks and geese swimming by. Tasted salted cod fish and black summer truffles. Unknowingly ate calf’s brain. Pricked by cactus pear. Picked wild bramen (blackberries) and turning them into a yummy dessert. Continue Reading →
Aromatic & nutritious sprouted Pumpkin Seed Butter
Sprouting is something mama have been doing on and off over the years, and I’ve picked up the habit a few years back, mostly sprouting alfalfa. It was only recently that I branched out into sprouting grains and legumes, after having found them being packed with nutrients and easy on digestion. Continue Reading →
After attending Inner Food Workshop 2 years ago, I started incorporating Raw Food principles into my meals. I wrote “Going Raw” for !nourish magazine a year after that. 3 months later, Ash (the friend who introduced me to raw food) and I went to the Raw Food Detox Retreat run by our raw food guru Daniw. It was a week of bliss. Continue Reading →
I know there’s a lot of hype about going raw, paleo or whole30. Let’s not start with the labeling. As long as it is whole food & real food, you can’t go wrong there. As I’m wheat intolerant, grating zucchini into noodles (so it’s zoodles?) is a great noodle substitute for me. Yes it’s zucchini noodles, it can be eaten raw or if you don’t like the raw veggie taste, blanch it with hot water. Oh but that’s extra work.. so why don’t you try eating zucchini raw for a change? Continue Reading →
From the department of Eating Real Food By Making Food From Scratch — the same department that started the campaign with homemade sweetened condensed milk a year ago — comes this public service announcement: Making your own almond milk is very easy and cheap.
I find that if I have too much dairy products, it starts to bother me, so I keep it to a minimum and use alternative. I don’t drink much milk, usually use them in baking/pancakes. Continue Reading →
When pomegranates are RM6-Rm7 (USD2) a pop, it’s not strange that it’s not fruits for the masses. When I saw some Thai pomegranates at 5 for RM10, I quickly grab them. They are not as sweet or as deep ruby red like the mediterranean ones, but they are still good enough for me. Continue Reading →
Is everyone more excited about the vibrant fresh produce in my previous post? There’s more to the Inner Food Journey..
Top: Salads & Dressings, popular Vegetable Lagsana
Bottom: Salmon Mousse Canapes & Sushi Rolls
In 4 days, we made more than 40 raw recipes, enough for a newbie like me to have a whole month of daily raw dishes.. from Breakfast to Desserts, from Japanese sushi to Bombay Curry. What I love is that most of the recipes are easy to follow (even a child can do it, just need a lot of chopping) and related to our Asian diet. The dish that got everyone going back for more are Vegetable Lagsana and Chinese Lo Mein, however I would reserve Vegetable Lagsana only for special occasion (it’s just too much work). Continue Reading →