15 LichField Road556835 Singapore
Hey cheesecake lover ! This one is for you, if you have turned vegan but still crave for NY Cheesecakes. I fully understand as I fell in love with this decadent American dessert the first time I went to New York. The combination of a creamy layer with a super crunchy spicy base and that tangy sourness so satisfying in each mouthful. OMG, it is either heaven or evil on earth !
Anyway, having banned dairy most of the time from our table and kitchen, I had to find an alternative and this recipe definitely makes the trick.
It uses silken tofu and cashew cream to get a nice creamy layer. The base is sweetened with maple syrup and natural fruit and is gluten free. So what are you waiting for ?
Go and try it for yourself and let me know, I love reading your comments.
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:)
Hello ! If you have no time and need to prepare some healthy snacks for the kids, or yourself, just pull out some dates, nuts and lemon from your cupboard and make these power balls ! The definition of super easy healthy yummy food 🙂
Vegan, GF, raw, nutritious and delicious !
Try and share your feedbacks 🙂
Ingredients
- 170 gr cashew nuts
- 180 gr pitted soft dates
- 50 grs unsweetened shredded coconut
- 45 gr chia seeds
- 4 grs lemon zest (1 big lemon zested)
- 2 tbsp lemon, juice (1 big lemon juiced)
Directions
- Pulse the cashews in your high speed blender
- Add the dates, the chia seeds, 2/3 of the shredded coconut and process until you get some kind of a rough paste
- Add the lemon (juice and zest) and combine until you get a sticky paste
- Using a tbsp, make some balls (adjust the size to have bite sized balls or bigger ones. usually I make 20grs balls).
- Roll them in the remaining shredded coconut
- Store them in an airtight container in your fridge for up to 5 days.
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
Most of the time I will eat my fruits and veggies or blend them in smoothies to keep the goodness of fibers.
But once in a while I go for a homemade cold pressed juice, especially for a good detox juice.
My friend Franziska had told me about this fantastic combo when we were walking in Singapore Botanic Garden and I was craving for it since then 🙂
Don’t be afraid by the beetroot which has a strong earthy flavor. In this blend it is tamed by the apple and twisted with the lemongrass.
So refreshing and subtly flavored. And look at this color !
Trust me if you try it, you could get addicted 🙂
The recipe is as simple as:
- 1 small raw peeled beetroot
- 1 medium red apple (keep the skin if organic otherwise peel it)
- 3 tbsp lemon juice
- 1 to 2 2 cm ginger bits (I love ginger but maybe try with only a small amount first)
- 1 to 2 lemongrass sticks (again I put 2 but start with one), use the internal par of the stick that is tender.
Put everything in your cold press juicer, ensuring you put the ginger and lemongrass between the fruits to maximize their juice extraction.
Enjoy (you can try and add more spices / lemon according to taste)
The first time I tried pasta with white lemon sauce in Italy, I was very curious about the flavor and wondered whether I’d like it.
Since then I am in love with the combination of lemon and mediterranean herbs and veggies with either pasta or pizza.
Today I made a pizza as we hadn’t had some for quite sometimes and kids love it. Also it is a good way to have them eat veggies they don’t like so much, like zucchinis 🙂
I chose to make a new dough recipe, using spelt flour which I find nice with a nutty wholemeal flavor.
This version is vegetarian as I used parmesan cheese but you can chose vegan parmesan and plant based yogurt or cashew white sauce to make this recipe vegan.
If you try it, let me know 🙂
When your buddy has a sweet tooth and used to eat homemade real buttery and sugary lemon curd straight from the jar every week-end at his mum’s place 🙂 ….. you have to find the perfect healthy lemon curd recipe to get him addicted to yours 🙂
I have tried many variations, but I think this one is among the best, especially to be used in a pie.
Would love to hear your thoughts if you try it.
Recipe link below, enjoy !