15 LichField Road556835 Singapore
So it is that time of the year, when you feel like you need to be surrounded by softness, put a large wool jumper, socks, and enjoy a big cup of tea reading a good book by the fire… except if you live in Singapore 🙂 but IG is full of wintery posts and my European roots still feed me that urge to get in the comfy autumn mood. So today I decided to make myself an almond milk chai latte and spend some time reading my cookbooks at home with some easy listening lounge music 🙂 If you are not vegan you can also use dairy milk of course, though I would recommend you try a vegan alternative to see if it is easier to digest …. Did you know that it is estimated that 70% of the population is lactose intolerant ? some don’t experience symptoms but for many it results in stomach pain, bloating, …. If you really want to keep your dairy, try goat or sheep milks which are also rich in proteins, and minerals but contain less lactose.
Chai spices blends are available in most well stocked healthy stores but you can easily make you own blend, so sharing with you my recipe below.
Don’t wait any longer, pour yourself a big cup and enjoy !
Chai spices blend mix:
- 4 tbsp ground cinnamon
- 3 tbsp ground ginger
- 1 tbsp black pepper grounded
- 4 tsp ground cardamom
- 3/4 tsp ground nutmeg
- 3/4 tsp ground cloves
Blend all spices together in an airtight jar and that’s it ! Can keep for a few months (in my wine cabinet in SG 🙂 ) and be used in your cakes, smoothies or to make delicious chai latte !
For the latte, just mix in your mug: 2 tsp water + 1/2 to 1 tbsp maple syrup + 1 tsp chai mix (adjust to taste). Stir well, then pour into the mix, 1 cup hot vegan milk. I like almond or cashew for an even creamier and more indulgent variation. Stir well, and even better if you have a small blender, use it to blend and get some foam :). That’s it !
When you live in a country where it is eternal summer, you need to be creative with your salad dressings, trust me 🙂
The super easy dressing I share below can work with many salads (potatoes, pasta, ..) and this time I paired it with white beans and fresh veggies to get a balanced protein and fibers packed light lunch. The little trick in this dressing is the use of SUMAC, a dried red powder coming from a bush bay and which is mostly used in Middle Eastern cuisine. It’s lightly astringent and brings a nice tart twist when sprinkled on houmous or roasted veggies. Really worth trying !
Recipe just below. Enjoy !
Herby Sumac dressing
- 60 ml Olive oil
- A good handful chopped coriander (15grs)
- A good handful chopped mint (15grs)
- The zest of a medium sized organic lemon
- 4 tbsp lemon juice
- 1 crushed garlic clove
- Start with 0,5 tsp sumac and add more according to taste (I put 1 tsp)
- Sea salt and pepper to taste
Mix well everything (you can use your blender for a smoother texture) and use as a dressing on potatoes salad, beans salad, pasta salad. Always remenber to mix carbs, grains (proteins) and fresh veggies in your salads. And colors !!
This dressing can be kept for 2 days in the fridge but better used on the day it was made (herbs will not look as nice:)
If you are looking for a great topping that can be sprinkled on almost any dish, brings crunchy addictive texture and middle eastern flavors, then Dukkah is for you !
Discovered it for the first time in Australia at some friends place. They had pan seared some salmon and just topped it with store-bought Dukkah. The next day I rushed into the shop where they had bought it and started using it on almost anything.. to the point my buddy started to be fed up with it 🙂 So unlike me, as usually I hate eating the same thing twice.
Anyway, after sometime, I used it with more balance 🙂 and more importantly started making my own, as it is such an easy treat you can bulk bake and flavor as you like. Super easy, the only thing is that you have to toast and grind your seeds (really worth the efforts, trust me )
Recipe for this variation using pistachios just below (if you don’t find pistachios, you can swap for hazelnuts). Enjoy and let me know what you ate it with !
Pistachios Dukkah recipe
INGREDIENTS (1 CUP)
- 3 tbsp coriander seeds
- 1,5 tbsp cumin seeds
- 60 grs pistachio nuts unsalted
- 40 grs almonds
- 40 grs white sesame seeds
- 2 tbsp shredded coconut (omit if you don’t like but gives a nice twist)
- 1 tsp sea salt
- Cracked black pepper according to taste
- Toast cumin and coriander seeds over medium heat until fragrant. Put aside until cold. Grind them using a mortar and pestle or coffee grinder.
- Roast nuts until golden in a small pan. Once cooled chop and set aside. Toast the sesame seeds until golden, and finish doing the same for the coconut.
- Put toasted nuts, seeds and grinded spices in a bowl, add salt, and pepper and adjust according to taste.
Enjoy with extra-virgin olive oil on sourdough bread, wholewheat pita, …. sprinkle your salads, or pasta dishes and if not vegan top your grilled fish.
Will keep for several weeks in airtight container
Another pesto recipe ! Yes, yes ! You can never have enough pesto options, and this one is GF, NF and vegan ! Try it on your pasta or as your sandwich base and let me know if it was not worth trying this variation 🙂
Recipe just below !
INGREDIENTS (makes 1 cup)
- 1 garlic clove minced
- 2,5 cups packed fresh basil shredded
- 1 cup Italian chopped parsley
- 1/2 cup oven roasted pumpkin seeds (15 min 180° oven)
- 1/3 cup extra virgin olive oil
- 3 tsp white wine vinegar
- Good pinch of salt
- Red chili flakes according to your spice tastebuds 🙂
DIRECTIONS
- Combine garlic, basil, parsley, roasted pepitas, olive oil and vinegar in your high speed blender.
- Blend until smooth, but still a bit crunchy (lovely crunch bite 🙂 add chili flakes, and add salt and cracked pepper according to taste.
- If needed add a bit more vinegar if you want it tangier.
- Transfer to an airtight container and keep in the fridge for 4/5 days or freeze if you are not going to eat it all.
Hi there ! Quite some time since my last post ! I haven’t forgotten you guys, but I am still a lazy blogger I believe 🙂 And when I get to choose I always tend to prefer trying a new recipe than updating the blog ! Apologies 🙂
But as promised I am posting today the recipe of this super delicious spinach miso pesto so you can try it and use it with pasta, on toasts or in a buddha bowl like I did with some left over sauce this Sunday.
It is 100 % raw, vegan, Gluten and Nut Free, super delicious and packed with lots of the good nutrients from the spinach and seeds. It is super fresh and green ! YUMMMM ! Not cheesy like the traditional pesto, though the use of white miso brings a super nice umami taste to it.
Would love to know what you think after you have tried it 🙂
Recipe just below.
Ingredients
- 5 packed cups organic spinach leaves washed
- 2 cups parsley or cilantro
- 1/4 cup activated sunflower seeds (if you don’t have activated seeds, toast them). You can also use toasted pine nuts like real traditional pesto if you can eat nuts
- 1/4 cup cold pressed extra virgin olive oil
- 3 tbsp lemon juice
- 2 tbsp white miso paste
- 2 to 3 medium sized garlic cloves crushed
- 0,5 tbsp sesame oil
Directions
- Put all the ingredients in your high speed blender (except the olive oil, and just 2 tbsp lemon juice)
- Blend at high speed until you get a paste and add slowly the olive oil and the sesame oil.
- Taste it and add more lemon / a bit of water or salt if you feel like it (though I don’t use any as the miso already brings saltiness)
- Enjoy or keep in the fridge for 2/3 days in airtight container (You can also freeze it for up to 2 months )
When you don’t have time to cook, spring rolls are the best treat !
As an appetizer or a main course for a light meal, they are so good and versatile.
The main thing to make good ones is to use lots of herbs (cilantro, thai basil, mint), a variety of crunchy veggies (carrots, red cabbage, radishes, cucumber, sprouts, ..) and what will make the difference : a super yummy dressing !
The one I made this time has become our favorite 🙂
So easy to make, you have no excuse not to try it !
The recipe is just below if you want to make it today. Let me know if you liked it 🙂
The best Spring Rolls Asian PB dressing:
- 1/3 to 1/2 cup water (depending on texture you want)
- 1/2 cup peanut butter (better home made 🙂 but otherwise choose without added salt or oil)
- 2 to 3 tbsp lime juice (I prefer it a little more tangy so I go for 3)
- 2 tbsp soy sauce
- 2 tbsp maple or agave syrup (or honey if you are not vegan)
- 1 tbsp sesame oil
Mix all of the above in a bowl, add the water gradually and stir well until you get the consistency you like.
You can keep it in the fridge for 4/5 days, and have it with spring rolls, buddha bowls, …