Recipe: Orange Carrot Muffins Using Carrot Juice Pulp and Almond Pulp

These orange carrot muffins are so delicious and soft. The freshly squeezed orange juice in these muffins make them so fragrant and moist. This recipe may just be my all-time favorite. Best of all, it uses my leftover organic carrot juice pulp that I don't have the heart to throw and leftover almond pulp from making almond milk. Such a great satisfaction to be able to use leftover pulp and not waste them. They have been sitting in my fridge for a week and I have been dying to get rid of them. I'm glad I didn't and turned them into delicious muffins. So if you make almond milk often and do not know what to do with the pulp, give this a try. I hope you like them as much as we did!

Almond Pulp

Ingredients

1 egg
1/4 cup butter, melted
3/4 cup freshly squeezed orange juice
1/2 cup sucanat (natural sugar)
1 cup unbleached white flour
1 cup almond pulp (you can substitute for white/whole wheat flour)
2 cups carrot juice pulp (you can substitute for shredded carrots)
1/2 tsp baking soda
1 tsp baking powder

Directions

1. Using a mixer, beat egg lightly. Then add butter, sugar, and sucanat. Mix well.
2. Sift white flour. Add in the rest of the dry ingredients (I didn't sift the almond pulp - it came straight from the fridge - and the texture of the muffins turned out very well). Mix until they are well incorporated.
3. Spoon the batter 2/3 full into muffin pans. I used mini muffin pans and it made about 20 mini muffins.
4. Bake at 200 Celsius for 30 minutes, or until a toothpick inserted comes out clean.

Bon appétit!

Delicious, Easy, and Healthy Meals with Mekhala Living Sauces!

I love cooking and I mostly cook from scratch, but I find there are times when I am in a rush but would still like to cook healthy food for my family and I can't use ready-made sauces that I find in the supermarket because most of them are full of refined sugar, artificial flavors and colors, and preservatives. I was so happy when I came across Mekhala Living's sauces recently and cooking has never been easier. 

Meklaha Living is a Singaporean-Thai company that manufacture their own range of organic and natural Asian food products in their own factory in Thailand. They purchase their raw materials from small farms in Northern Thailand at fair prices and work closely with these farmers in a mutually beneficial relationship that helps them and the farmers grow together.

Their products are:

- 100% natural ingredients, with no artificial flavors, colorings or preservatives

- vegan (and most of them are gluten-free)

- made from wholesome, organic/natural ingredients. They use himalayan pink salt, rice bran oil and coconut sugar in their products, which are much healthier alternatives to regular table salt, vegetable oil and refined sugar.

- incredibly easy to use: perfect for those who would love to cook but don't have the time to prepare from scratch.

I have tried five of their sauces and here is what I think of them:

Blackpepper Beef Stir Fry

Blackpepper Sauce

If you are a big fan of blackpepper sauce, you will have to try this sauce. It may not have the umami kick that you get in blackpepper meat dish from a Chinese restaurant (because I'm sure they put a lot of MSG in it), but it is as savory and blackpepper-y as you can get home made. You just need to put a little bit of sauce for a good portion of meat. I cooked it with beef, in the picture above, and will try it with cod fish next time.

Pumpkin Blackpepper Dressing

This is now my to-go sauce to pour over steaks I make at home. It has a mild sweetness and peppery kick and it is just so mouth watering over a hot sizzling steak!

Coriander Ginger Dressing

I marinated potatoes and baked them to pair with steak and it is delish! I love the smell of coriander. It is so refreshing!

Basil Garlic Pasta

Basil Garlic Paste

Okay.. this has to be the best sauce out of the ones I have tried. It is like pesto and perfect for making quick and easy pasta dishes. Even my two year old loves it! I only have to put a little bit of the paste over a good portion of pasta because it is very concentrated and flavorful. If there is one sauce I would recommend you trying (out of the five I've tried), it would be this one. It is very good to marinade chicken with as well.

Pad Thai Sauce

By itself, the flavor is delicious and it has a good balance between sweet, sour, and saltiness. But in order to get a full, tasty pad thai flavor, I need to use a lot of sauce for a small portion of noodles. It is still definitely cheaper than buying pad thai in a Thai restaurant, but value-wise, the other four sauces are better.

Aside from sauces, they also sell organic coconut oil, rice, and teas. Their products are available in specialty shops (e.g. Four Seasons organic store at Parkway Parade), various online stores and at their flagship store in Pasarbella. 

If you are interested in trying (and I'm sure you will be well pleased!), they are giving a 10% discount for purchases over $30 and it is free shipping for orders over $25 at both their online shop and their Pasarbella shop (just quote "PastureLiving" to the salesperson). Offer is valid from 1 October 2014 - 30 November 2014. 

Check out the recipes section on Mekhala Living's website and youtube channel for cooking ideas and follow their facebook page for news and promotions.

 Disclosure: I was given products for review and no monetary compensation was received. All opinions are my own.

Recipe: Indonesian Tomato Sauce (Balado)

This is a tomato-based sauce that's traditionally called Balado Sauce in Indonesia. The difference between this and the western tomato sauce is that this one uses a very fragrant leaf called the kaffir lime leaves (used a lot in Thai cooking) and a touch of ground coriander. This sauce can be poured over eggs, meats, fish, tofu, tempeh, anything really. And it is so delicious eaten with hot rice. You can make it as mild or as spicy as you like. The burst of flavors will really open up your taste buds and I can never get enough when I eat this. I always end up eating a lot more than I should. But, hey, most of it is cooked tomatoes and studies have suggested that our bodies can better absorb the nutrients better with cooked tomatoes, compared to raw, especially the antioxidant properties of it. 

Ingredients

1 big tomato, slice small and thinly (for faster cooking)
2 small shallots, slice small
red chili, optional
4 kaffir lime leaves (available in Asian supermarket or Amazon)
1/4 tsp ground coriander
a pinch of natural sweetener (I use sucanat)
salt to taste
water

Directions

Sautee shallots, chili, and kaffir lime leaves until fragrant. Add tomatoes and cover the pan until the tomatoes are soft, about 10 minutes. Add a bit of water so it's not too dry. Add the coriander, sugar and salt to taste. That's it!

Now you can enjoy it with eggs or any kinds of cooked meat, in my picture below, I poured it on stir-fried anchovies - leftover from making the seaweed and anchovies soup.

Bon appétit!

Recipe: Calcium-Rich Anchovies and Wakame Seaweed Soup

There are two other things that I always try to find ways to add into our diet: fish and calcium. Fish is so good for us and calcium is important for bone strength, growing children, and prevent osteoporosis. 

This wakame seaweed and anchovies soup is a Korean soup that is traditionally eaten for a few weeks after a woman gives birth because it is believed that this soup contains nutrients that help with post-partum recovery and boost breastmilk production. The ancient Korean folklore learned that female whales would eat strands of seaweed after giving birth and that was how this tradition started.

Wakame seaweed is naturally rich in:

- Iodine: which supports our thyroid
- Calcium: for bone strength
- Omega-3 fatty acid: which is important for our brain and nervous system
- Vitamin A: for immune system
- Vitamin D: for immune system and helps to absorb the calcium in our body
- Vitamin E: an antioxidant
- Selenium: a rather less-talked about, heart-friendly mineral that protects the brain from oxidative damage and the body from mercury toxicity, ensures that the thyroid functions normally, and maintains cardiovascular health.
- Iron and Folate: both important for pregnant women.

Anchovies, known as the "King of Calcium" in Korea, is composed of mostly calcium, and is also rich in omega-3 fatty acids, vitamin A, D, and E, and selenium.

Recipe

Dried anchovies
Wakame seaweed
Sesame oil
Soy sauce
Garlic
Water

Directions

1. Make anchovies broth. Take a handful of dried anchovies and boil in water for half an hour. I always make a big batch of anchovies broth and refrigerate or freeze it so I can take as little or as much as I need whenever I need.

2. Soak the seaweed in water until it softens, about 15-20 minutes. It will triple or even quadruple in size. So start with little and you can easily add more if it's not enough. Then rinse off.

3. Heat garlic in sesame oil in a soup pot and add the seaweed. Sautee for a few minutes then add anchovies broth and soy sauce to taste. Cover the pot and let it simmer for half an hour.

This nourishing soup is good for any day of the year, for children and adults alike. Seaweed is a natural MSG, thus it naturally taste good!

Bon appétit!

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Fruits and Herbs-Infused Flavored Water

Being hydrated is of the utmost importance for a healthy body. A normal human can probably live without food for a few weeks, but only a few days without water. A room temperature water is best and I drink it that way. Many people though think of drinking water as burdensome (I even have a friend who doesn't like water!), and some others think their water needs more "flavor" in order for them to be able to drink more. I have good news for you: you can easily create your own homemade flavored water the natural way! Not only it is a healthy alternative to sugary juices and sodas, this flavored water is infused using only fresh fruits and herbs. My family members who have been drinking flavored water reportedly have been able to significantly drink more water. Flavored water makes drinking water that much more enjoyable. This trick may also work on children who don't drink enough water. 

You can flavor your water by infusing fresh fruits and herbs in a water jar. In the picture above, I infused the water with slices of lemons, oranges, cucumbers, strawberries, and fresh mint leaves.

Citrus (lemons, oranges, lime) gives extra vitamin C, which helps to build collagen and keep our skin firm. It also boosts our digestion and metabolism, and helps to get rid of toxins from our body.

Cucumber is cools down the body and has anti-inflammatory and cancer-fighting benefits. It contains vitamin A, C, K, iron, potassium, calcium, and silica that support the connective tissue and bones in the body.

Mint is an antioxidant, a natural breath freshener, and can help with indigestion issues.

You can mix and match the flavors for variations. Try berries and mint, cucumber and basil, cherries-lemon and vanilla beans, pear and ginger, melon and lime, watermelon and rosemary or mint. The combinations are endless.

When water is this good, who can resist?

What is your favorite ingredients to infuse water with?

Benefits of Chia Seeds, Coconut Water, and Coconut-Chia Drink Recipe

Chia Seeds

Chia seed is the new kid in town. Everyone is talking about chia seeds. They were used for medicinal purposes in the olden days and modern athletes consume them for extra energy. 

What is so good about chia seeds?

- High in fiber: Fiber is important for our digestion, controls blood sugar level, lowers cholesterol level, and helps to keep us full longer. 

- High in protein: Chia seeds are 23% complete protein with all 8 essential amino acids. Most people get their dose of complete protein from animal sources, thus chia seeds can be a valuable addition to a vegetarian diet, as it is hard to get complete protein from animal sources, especially with soy out of the picture.

- High in antioxidants: Eating antioxidant-rich foods help to fight off free radicals formed from consuming the wrong kinds of food and protect us from radiation from the sun.

- Gluten-free.

A Note About Omega-3 Content in Chia Seeds

The high omega-3 content in chia seeds is one of the highlights of why people buy them. The modern diet supplies us too much omega-6's (from vegetable oils and processed food) and very little omega-3's, causing or sorts of inflammation and other diseases. Omega-3 is an essential fatty acid that is so much needed for our body. Unfortunately plant-based sources of omega-3's converts poorly to the long-chain omega 3 fatty acids DHA and EPA that are important for our brain and nervous system. So although chia seeds are high in omega-3, we cannot depend solely on chia seeds for it. Animal sources, especially seafood, such as fermented cod liver oil, are the best sources for omega-3 DHA and EPA. 

Despite its low omega-3 to DHA/EPA conversion rate, I still love these tiny seeds and I consume it regularly for its superb nutritional profile. You can mix it with plain water, smoothies, oatmeal, etc. Do you know that chia seeds contain more five times more calcium than milk, seven times more vitamin C than oranges, three times more iron than spinach, and twice the potassium content of banana? (source). You can buy chia seeds on iHerb.

Coconut Water

The health benefits of coconuts are endless! Consumed internally, it improves our thyroid function, speeds up metabolism, and slows down the digestion of food, which means you feel more full and thus you snack less. Applied externally, the fatty acids in coconuts moisturize our skin, promotes hair growth, and relieves itches from skin issues such as eczema or growing/stretching bellies in pregnant mothers. Coconut oil is also an ingredient used in many homemade natural skin care products. 

Another part of this amazing fruit is the water. Water from young coconuts is refreshing, naturally sweet, and very rich in minerals, especially potassium, calcium, and magnesium. It is an excellent way to replace electrolytes and hydrate the body on a hot day. In fact, when IV solution was scarce during World World II, coconut water was used as a substitute! One of the components of coconut water is cytokinins, molecules that protect the cells and helps cellular DNA replicate perfectly as they undergo cell division. It also plays a key role in fighting cancer and ensuring longevity.

When coconut water meets chia seeds, it becomes the ultimate natural energy booster! It is rejuvenating, hydrating, and packed with nutrition! Simply add a teaspoon of chia seeds to a glass of coconut water and wait for 15 minutes to let the seeds soften and form a gel.

What is your favorite way to eat chia seeds?

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Health Benefits of Almond Milk and How to Make It

Almond is one of the healthiest nuts there is. It is high in vitamins and minerals, including vitamin E (a natural antioxidant), magnesium, potassium, zinc, and iron. It doesn't contain any lactose, soy, and casein (gluten) so it is an excellent milk substitute for someone who is allergic to cow's milk or on a gluten-free diet and for those who are staying away from soy. However, the calcium content in homemade or unfortified almond milk is lower than cow's milk and thus, it should not be used to replace cow's milk as a source of calcium. Those with tree nut allergies should avoid almond milk as it may cause severe allergic reactions.

To maximize the absorption of nutrients and easier for our digestion, it's important to soak the almonds overnight as it reduces the anti-nutrients and enzyme inhibitors.

Making Homemade Almond Milk

Recipe

1 cup almonds (soaked overnight in the fridge)
3 cups drinking water
1 tsp to 1 tbsp of raw honey (mixed with a little bit of water to make honey water), depends on how sweet you like the milk to be

Directions

1. Put the soaked almonds and water in a blender and blend for about one minute. 

2. Strain them using a cheese cloth or other types of strainer. 

3. Mix the honey water to the almond milk and stir. Refrigerate for up to 4 days.

Bon appétit!


Disclosure: This post contains affiliate links.

Health Benefits of Wheatgrass (Chlorophyll) and Wheatgrass Juice Recipe

Functions and Benefits of Wheatgrass

I began to drink fresh wheatgrass juice daily in the morning after reading about all the wonderful benefits of this plant. Wheatgrass is believed to increase our general well-being, boost our immune system, get rid of toxins out of the body, heal scars, improve digestion, lower cholesterol, balance sugar level, and treat various other conditions. Although there are not enough scientific evidence to prove all these, it is nonetheless a good source of fiber, potassium, magnesium, vitamin A, C, and E, and it is one of the best sources of chlorophyll. 

Functions and Benefits of Chlorophyll

We know that chlorophyll is what gives plants their green color and plants use chlorophyll and light to make food through a process called photosynthesis. Plants cannot survive without chlorophyll. Thus, it is often referred to as the "green blood of plants" because it resembles a lot like our red blood cells, known as hemoglobin, the pigment that gives our blood its red color and transports oxygen in our body. Chlorophyll helps to detoxify our body, treats bad breath, and has antioxidant and anti-inflammatory properties that help fight infections. It is also believed to promote red blood cells formation and cleanse our blood.

Adding Chlorophyll in Our Diet

Any green vegetables that we eat essentially contain some chlorophyll but the darker the green color, the more chlorophyll it contains. Wheatgrass juice is probably one of the best sources of chlorophyll as it contains up to 70% chlorophyll. Fresh wheatgrass is available in the local supermarket in Singapore. I try to eat fresh if I can find them, but if you can't find them, you can buy liquid chlorophyll in health stores or online. 

How to Make Wheatgrass Juice

Making wheatgrass juice is easy. The wheatgrass that is sold in the supermarket is already clean and ready to use (like the picture above). I rinse it, then cut and use only the green part of the wheatgrass to make the juice. I don't mind the raw taste of wheatgrass and I drink it at room temperature. It has a mild sweetness to it. But if you don't like it, you can try adding ice cubes and pure honey or other natural sweeteners. 

I use a handful of wheatgrass (about 1/2 cup) and add about 1-2 cups of water. Blend for about 45-60 seconds. I drink it in the morning on empty stomach.

Do you have any experience with consuming wheatgrass or liquid chlorophyll?

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Recipe: Chicken with Star Anise and Plum Sauce

I was a bit bored of the usual taste of soy sauce-based chicken, so I upped the recipe to make a more flavorful and tasty chicken dish. The flavor is very strong and it is perfect to eat with a bowl of warm rice.

Ingredients

1 whole chicken, cut into chunks
1 cup plums, pureed
4 tbsp soy sauce
2 tbsp honey
1 tbsp olive oil
1/2 tsp ground cloves
1/2 stick cinnamon
a handful of star anise

Directions

Marinate chicken with all the ingredients for a few hours. Let it sit in the fridge until ready. Heat up cooking pan and simmer the marinated chicken until the chicken is thoroughly cooked and the sauce thickens. You can add a bit of water if the sauce has reduced and thickened but chicken is not yet cooked. 

Bon appétit!

Recipe: Gluten-Free Blueberry Cupcakes

I did an allergy test on my daughter because she has eczema on her right palm that doesn't go away for many months. The test showed that she is sensitive to gluten and chicken and our naturopath advised that she stays chicken and gluten-free and see if her eczema will improve. So thus this gluten-free blueberry cupcakes. I learned that coconut flour is gluten-free and that is what I use for this recipe. It's also grain-free and dairy-free. The best part is you only need very minimal baking tools, which makes cleaning easy.

Ingredients

1/2 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup of coconut oil
1/3 cup of honey
1 teaspoon vanilla extract
3 eggs, beaten
1 cup blueberries

Directions

1. Sift coconut flour and whisk all dry ingredients together.
2. Add in all the wet ingredients to the dry mix. Whisk well. If your coconut oil is solid, you need to melt it first. 
3. Add in blueberries.
4. Bake at 190 Celcius for 20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean and dry.

I personally found the cupcakes too coconut-y. Along with the fact that I drink a spoonful of coconut oil a day, cook with coconut oil, and apply coconut oil on my daughter's hair every single day, I prefer to eat something non-coconut. But... my daughter likes the cupcakes. So that's what matters most! :)

Bon appétit!

Disclosure: This post contains affiliate links.

Recipe: Salmon and Hijiki Seaweed Pasta

The first time I cooked with hijiki seaweed, I fell in love. Actually, I love anything with seaweed because not only it serves as a flavor enhancer (yes, it's a natural MSG), it also supplies iodine, which is very important for our thyroid. So, here it is - a Japanese-inspired pasta dish that is healthy and easy to make: salmon and hijiki seaweed pasta.

Ingredients

Whole wheat pasta
A few cloves of garlic, slice thinly
Half an onion, slice thinly
1 tbsp pastured butter
1 tbsp extra virgin olive oil
2 tbsp hijiki dried seaweed
1 cup fresh salmon
2 tbsp soy sauce
1 tbsp mirin
2 tbsp sugar (I use sucanat)
Salt and pepper

Directions

1. Boil pasta according to manufacturer's instructions. Set aside.
2. As the pasta is boiling, soak the hijiki seaweed in water to soften (about 10-15 minutes). Drain and set aside.
3. Marinate salmon with soy sauce, mirin, and sugar.
4. Heat butter and olive oil. Add garlic and onion and sautee until fragrant. Add salmon and continue sauteeing until salmon is cooked.
5. Add pasta and seaweed into the pan. Mix well. Add salt and pepper to taste.

Bon appétit!

Recipe: Homemade Freezer-Friendly Tomato Pasta Sauce

Nothing beats homemade tomato pasta sauce. It's easy and quick to make, it's nutritious, and it tastes good! This recipe is very freezer-friendly. You can make a big batch of it and freeze some for future use. Very convenient for those busy days.

Ingredients

Tomatoes, pumpkins, butternut squash, and carrots (amounts to your liking)
Onion
Garlic
Extra virgin olive oil
Dried oregano leaves

Directions

1. Heat the oven to 180 Celcius. 
2. Cut the garlic, onion, and vegetables into chunks. Place them on a baking tray. Sprinkle some oregano leaves and extra virgin olive oil. Bake for 45 minutes. 
3. Blend them together in a blender. You can add some homemade stock if it's too thick. That's it!
4. If you like to freeze them, put them on muffin trays, that way you can take as little or as much as you want when you need them.

Bon appétit!

Disclosure: This post contains an affiliate link.

Recipe: Oatmeal Raisin Cookies with Coconut Oil

Easy and healthy cookie recipe? You got it! This oatmeal and raisin cookies are made with wholewheat flour, coconut oil, and natural sweeteners. They are delicious, chewy, and nutritious - something that I don't mind giving my little one to munch on.

Ingredients 

1 1/2 cups whole wheat flour

1 1/3 cups sucanat

2 teaspoons arrowroot powder (a natural thickener to replace cornstarch) 

1 teaspoon baking soda 

1 teaspoon baking powder 

1/2 teaspoon salt 

1 teaspoon cinnamon (optional) 

3/4 cup coconut oil

3 eggs 

1 tablespoon vanilla extract

2 3/4 cups rolled oats 

1 1/4 cups raisins 

Directions

1. Preheat your oven to 175 Celcius and put an aluminium foil on your baking pan. 

2. Whisk together the dry ingredients in a bowl and set aside. 

3. Mix the wet ingredients in a bowl and then add the dry mixture to the wet mixture and stir just until combined. Add in the rolled oats and raisins and mix just until combined. 

4. Form the dough into balls using a spoon (otherwise your hands will be very sticky!), place them on the baking pan, and press down the balls into cookie shapes.

5. Bake for about 10 minutes or until the middle appears to be set.

Bon appétit!

Disclosure: This post contains affiliate links.

Recipe: Healthy Honey-Banana Muffins with Cinnamon and Ginger

Cinnamon and ginger are just lovely for this holiday season and this healthy version of banana muffins were a hit in the family, including the toddler. You can add your favorite nuts, raisins, chocolate chips, or dried berries in these muffins, but mine was just a plain one.

Yields 15 mini muffins

Ingredients 

1 cup whole wheat flour
3/4 teaspoon baking powder 
1/8 teaspoon baking soda 
1/8 teaspoon salt 
1/8 teaspoon ground cinnamon
1/8 teaspoon grated fresh ginger 
1 egg
1/4 cup honey 
1/4 cup sucanat (a natural sugar alternative)
1/6 cup milk 
1/8 cup coconut oil (melted)
1/8 teaspoon vanilla extract
2 mashed bananas 

Directions

1. Preheat oven to 375 F (190 C). 
2. Grease muffin pans with coconut oil. 
3. In a bowl, combine the flour, baking powder, baking soda, salt, ginger, and cinnamon. Stir well.
4. In another bowl, whisk together the ginger, egg, honey, sucanat, milk, coconut oil, and vanilla extract. Then add the mashed bananas and mix well. 
5. Pour wet ingredients to dry ingredients and stir until just combined. Don’t over-mix.
6. Put the batter up to 2/3 of the muffin tins and bake for 20 minutes until the top turns golden brown.

Bon appétit!

Recipe: Chicken and Bacon Potpie (Pastel Tutup)

This dish is called "pastel tutup" in Indonesia. A comfort food that my family loves.

Ingredients:

Potatoes
Boneless chicken, cut small
Bacon, cut small (optional)
Carrots, cut small
Rice vermicelli
Eggs
Garlic
Milk
Cheddar or parmesan cheese (optional)
Butter
Nutmeg
Salt and Pepper, to taste
Coconut oil

Directions:

1. Boil or steam potatoes until soft, mash, add some milk, butter, salt, and pepper. Set aside.

2. Boil rice vermicelli until soft. Set aside.

3. Hard-boil eggs. Divide each egg into four smaller pieces. Set aside. (You can use as many eggs as you like, I use four eggs for one casserole dish).

4. Make the potpie filling. Heat up coconut oil, stir fry garlic, then add chicken, bacon, and carrots. Cook until meat is well done and carrots are soft. Add in rice vermicelli, a little dash of nutmeg, milk, salt, and pepper. Add in cheese to thicken the filling. Stir well.

5. Place the filling and eggs in an oven-proof dish and cover with mashed potatoes.

6. Bake at 375 F until the top of the mashed potatoes turn brown.

Bon appétit!