15 LichField Road556835 Singapore
I don’t know for you, but when I am tired and don’t feel like cooking but still want something healthy, stews and curries are my go to food. Coconut milk based stews are so indulgent and flavourful ! And then they are sooo easy to make and twist. Once you have the base (onions, garlic, ginger, a few spices and lots of coconut milk :)) you just have to throw in there different veggies, a protein source like tofu or beans, some herbs and let it simmer, right ? And the magic of these is that they taste even better the next day, so make more and keep in the fridge of freeze for those lazy days ! My kids love them with naan of buckwheat pancakes to dip the sauce. Quinoa, millet or red rice are also super great to eat with them with and make a complete and nutritious meal. My super basic recipe below in case you don’t have already yours or want to revamp it a little. Happy cooking !
Ingredients
1,2 kg veggies: I would usually used pumpkin or sweet potato cut in dices, brocoli and or cauliflower florets, Brussels sprouts, carrots, or even some potatoes
250 g protein: either chickpeas, or pat dried firm tofu cut in cubes
3 handfuls fresh green leaves preferably organic
2,5 tbsp coconut oil
2 medium red onions minced
4 fat garlic cloves crushed
5 cm grated fresh ginger (don’t hesitate to put more if your love ginger like me 🙂
800 ml canned coconut milk
3 tbsp lemon juice + 0,5 tbsp lemon zest
1,5 tsp ground turmeric , 1 tsp ground cumin, 1 tsp garam masala
1 tsp salt (adjust to taste), cracked pepper, pinch of chili flakes (optional).
To serve: thai basil or fresh coriander, roasted cashews or pepitas, toasted coconut flakes
Directions
Add your coconut oil to a large sauce pan on medium heat.Â
Once hot, add your onions and leave to saute for 6/9 min until translucents
Add your garlic and ginger and saute for 1 min
Add your spices, stir and cook for a few minutes
Add the starchy vegetables to your pan if using any (potatoes, pumpkin, …) and sautĂ© for 10 min
Add your other veggies, and protein source, sauté for 2 min, then add the coconut milk and cook for 10/15 min (starchy veggies should be cooked but not mushy:)
Finish, by adding your green leave and, lemon juice. Taste and add more salt, pepper, lemon or even spices if needed. Add your fresh herbs, some roasted nuts or seeds and serve !
I have never been fond of Starbuck drinks or never even put any milk in my coffee or tea. Don’t know why, but I have always found weird and “heavy” to associate milk and sugar / flavours to already super flavourful drinks. But one day, I was attending an Ayurveda cooking class and I tried a golden milk. I had been explained the health benefits of drinking it regularly and found the colour so beautiful… It was not bad at all actually. Tried to make it at home again a few times, and after a few trials, came up with the combination below that satisfies my tastebuds and makes me feel good. Turmeric is anti-inflammatory and anti oxydant, so are ginger and cinnamon. For cinnamon, please try to only purchase the real stuff from Sri Lanka (Cassia one is not so good actually – from both a flavour and health perspective…).
One last think you could add to make this drink even one step healthier is adding a little black pepper as its piperine boosts absorption of the turmeric nutrients 🙂
I use hazelnut milk but of course almond, cashew or even oat can work also. Try it and adjust sweetness to your tastebuds. Any left overs can be kept for 2/3 days and used to soak your chia seeds or make your overnight oat porridge (YUMMMM). Recipe just below. Enjoy and do you Good !
Ingredients
400 ml plant based unsweetened milk (I usually do 250 ml hazelnut + 150 ml almond or / 200 ml cashew and 200 ml almond or all almond)
1/4 tsp ground turmeric
1 whole cinnamon stick (real Sri Lankan one)
1/4 tsp ground gingerÂ
1/4 tsp pure vanilla extract
1 to 2 tsp maple syrup (according to your sweet tooth, I don’t use if I use cashew milk which is already naturally sweet 🙂Â
Put all your ingredients in a pan and whisk. Leave at medium heat for about 5 min, whisking regularly. Be careful not to boil it
Remove the cinnamon stick, taste and adjust sweetness and spices if needed (if you’d like add a pink of black pepper to boost antioxydants intake 🙂 and serve or transfer to a container and keep in the fridge, once cooled down. Can keep for a few days, and reheat to drink or use as a base for golden chia puddings or porridges 🙂
Have you ever tried cauliflower couscous ? If not, you are missing something, especially if you like carbs and are trying to minimize their intake : )
If you don’t like cauliflower, I defy you to taste it in this recipe and the texture is so nice ! Recipe is below and if you make it, double quantities of the cauliflower couscous so you can enjoy and accommodate for a few meals !
RECIPE
INGREDIENTS
- 800 grs cauliflower florets (only the florets)
- 1 finely diced yellow onion
- 2  tbsp  coconut oilÂ
- 1 tbsp toasted sesame oil
- 2 tbsp lime juice and its zest (ideally organic)
- 2 to 3 tbsp grated fresh ginger (adjust to taste)
- 2 chopped garlic cloves
- 1 tsp turmeric
- 1 tbsp soy sauce (or coconut aminos for GF option)
- To top: 1,5 tbsp grated coconut + 1 kafir lime finely shredded and salt and pepper to taste
Directions
- Pulse your cauliflower florets in your thermomix until you get a texture similar to couscous.
- Steam it for 7 min, and drain thoroughly (I use a cheese cloth) when cooled down, to remove all water.
- Heat at medium heat your pan, add the coconut oil, then the onions, and after 5 min your garlic, ginger and turmeric. Stir well all along for an extra min.
- Add the cauliflower, cook for 1/2 min, and finish with the soy sauce, lime and sesame oil, and stir again.
- Transfer to a bowl and top with your grated coconut and kafir lime and serve
Note: you can add a few chili flakes when you add the ginger and turmeric, if you want it a little spicy
You can eat it warm of cold and add some pomegranate, roasted almond flakes, diced cucumber and feta (or marinated tofu if vegan) to have it as a salad.
I don’t know if you are like me, but I put a STROOOOONGGGGGG emphasis on the look / aesthetic of my plates and food, especially at breakfast time. Can not imagine starting the day without breakfast, but would sometime rather skip it than have some dull or processed food, like the one you can find in cheap hotels, railway stations or planes :(. Anyway, to me the statement “you eat first with your eyes” is 100% true, hence the idea of this pretty pink granola. Cherry on the cake it is a good way to add some veggies in your granola, without even really noticing it (except for the nice colour, it brings a little sweetness, and its flavor remains subtle).
100% GF, Vegan, refined sugar free, rich in fibers, minerals, some proteins and calcium with the use of nuts and seeds, the ginger gives a little nice kick (which you can adjust according to your taste).
If you try this recipe, let me know your thoughts and how you like it (for me it is usually wit plant yogurt, sometimes greek yogurt, and some fresh fruits)
Link just below. ENJOY !
One day we won’t be living in Singapore any more… and I will regret the eternal summer… But right now it has been so hot that I find myself wishing it would rain. I was raised in the East part of France where it rains so much and is cold almost 3/4 of the year so I would have never imagined I would write anything about wishing the rain to come ever 🙂
Anyway this heat wave is a good excuse to look for summer recipes and luckily I found back in a notebook this ginger ale I had done ages ago…
3 ingredients, 3 min, detox, no refined sugar, can be batch prepared. Now you are excited, just follow the basic instructions below and enjoy !
Recipe for 1,2 litres ginger ale
- 50 grs young ginger washed unpeeled
- 150 grs lemon peeled
- 2 tbsp maple syrup (up to 4 if you really want a bit of sweetness 🙂
- 1 litre sparkling water
- Cold press the lemon and ginger and add the maple syrup
- Sift and add your sparkling water.
- That’s it !
Nb: enjoy it cold, on the rocks 🙂
Nb2: if you want to make a big quantity prepare a batch of lemon and ginger cold pressed juice that you can keep in a glass jar in your fridge for 3/4 days. Then finish adding your mineral water whenever you want
Green is back on my table today ! Thank god ! Too much indulgence with the weekend festivities, Xmas parties and celebrations going around lately 🙂
If you feel you need some kind of a detox broth today, just follow this super super easy recipe and enjoy.
Nb: to make it GF, substitute udon for GF noodles, and to have something even healthier you can use bok choy instead of snap peas (which have a high GI, but I love their vibrant green and the crunchiness they bring to this recipe )
Follow the link below and share any comments you have with me 🙂
http://chickpeaandberries.com/ginger-and-lemongrass-poached-tofu-snap-peas-udon-bowl/