October 5, 2017 by Shannon Lim-de Rooy | 0 comments
The early autumn here is rather strange – some days are ‘cold-to-the-bones’ and some days are warm like summer. Hence the plants in my allotment are not doing too well. If your garden still has some tomatoes, it’s lovely to use them in Gazpacho, Spanish Cold Tomato Soup. Continue Reading →
January 4, 2017 by Shannon Lim-de Rooy | 0 comments
Imagine slurping a rich and creamy avocado shake with streaks of chocolate syrup on the inside of the glass, amidst an emerald-hued landscape of rice fields, banana trees and swaying coconut palms. Continue Reading →
November 17, 2016 by Shannon Lim-de Rooy | 0 comments
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 →
August 29, 2016 by Shannon Lim-de Rooy | 0 comments
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 →
August 5, 2016 by Shannon Lim-de Rooy | 4 Comments
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.
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 →
January 8, 2014 by Shannon Lim-de Rooy | 4 Comments
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 →