15 LichField Road556835 Singapore
Was craving for Thai food today and looking for a bright salad to enlighten a dull rainy day in Singapore 🙂 Remembered how much I love the Mango Papaya salad but had no papaya …. Never mind, zucchinis were going to replace it, and I also wanted to make it vegan and GF so skipped the fish and soy sauce. Added some avocado for indulgence and health fats, and edamame to make it more nutritious and get some texture as zucchinis are not as crunchy as the papaya. Result turned out super yummy, and it was done in 10 min max ! So here it is below, for you to try. Let me know your thoughts !
Ingredients (Serves 4)
- 2 large spiralized zucchinis (chose them organic to keep the skin ideally) If you don’t have a spiralizer, use a vegetable peeler to peel the zucchini into long strips. Once done, place your spiralized zucchini on a paper towel to absorb part of their water before you add them to your salad.
- 1 mango cut in small dices or also spiralized (don’t chose it too ripe in that case)
- 3 tbsp edamame pods
- 1 medium avocado cut in cubes
- 1 handfull chopped thai basil leaves and same with chopped cilantro
- Dressing: 3 tbsp lime juice + 2 tbsp sesame oil + 2 tbsp coconut aminos (if using tamari, add 1/2 tbsp coconut sugar) + 2 cm fresh ginger bit grated + 1 crushed fat garlic clove + fresh chili or 3/4 tsp chili flakes (adjust to your tastebuds)
- Toppings: Large handful or roasted unsalted crushed peanuts (or cashews if you don’t like peanuts) + 1 tbsp black sesame seeds + more thai basil, salt and cracked pepper to taste
Directions
In a large bowl, combine all your salad ingredients. Prepare the dressing combining everything. Pour the dressing over the salad and toss well. Add your toppings and serve ! If you are not going to eat it straight away, keep everything in containers in your fridge and assemble at the last min, as zucchinis will release water and avocado will quickly turn brownish.
I could live only eating fruits and veggies (don’t do it though it’s not balanced 🙂 ! And we are spoilt here, especially when it is the mango season ! My kids love fruits too, but sometimes find it a bit boring when I tell them their afternoon snack will always feature a fruit. Smoothies are a great way to shake it up and make it much more fun for them to have their dose of real natural sugar, vitamins and fibers ! And yes smoothies are much better in my opinion than juices. I have a cold pressed juicer at home and do use it, especially to make veggies juices. But compared to a smoothie you lose all fibers when you juice. And for that reason too, smoothies are much more filling and Leo will always be satisfied with a smoothie whereas he ll ask for more after a big cold pressed juice 🙂
Adjust the recipe below to get the consistency you like and either drink or eat it. In case you make a smoothie bowl, top with goji berries, extra banana or mango slices, hemp seeds, pomegranate, raw cacao nibs, quinoa flakes or coconut flakes.
Ingredients (Serves 2)
- 1 +1/4 cup frozen mangoes
- 1 cup frozen bananas
- 1/2 cup almond milk
- 1/2 cup coconut milk
- 5/6 ice cubes (adjust to consistency you like)
- Optional 1/4 tsp real vanilla extract
Instruction
Put everything in your high speed blender, blend until smooth.
Hey another smoothie recipe sharing with you guys 🙂 Cause it’s summer (well all year round in SG…. but right now in Europe:) and there’s a huge heat wave, so this kind of brekkie is ideal to share with my caucasian friends 🙂 And also because kids love smoothies and I have found it is a really good way to have them eat whole fruits and even veggies, without even noticing it. I love cold pressed juices and we have a great juicer at home, but I usually prefer making Smoothies for them from a nutritional standpoint. If you add some seeds, plant milk it becomes a 100% balanced snack for them and they won’t ask for another cookie or chocolate square after a nutritious smoothie, trust me 🙂
The trick with this one is the use of raw carrots, spices, oats and a little mango to get the same kind of flavor as carrot cake and that super pretty orange colour 🙂
5 min recipe just below so you can try and share your thoughts with me 🙂
INGREDIENTS FOR 2 SERVES
- 3 raw carrots, washed peeled and cut
- 3/4 cup GF oats
- 1/3 cup ripe frozen mango (chopped)
- 1 cup almond milk
- Optional 1,5 Tbsp plant based protein powder
- 1,5 tsp cinnamon
- 1 tsp vanilla bean extract
- 1/3 to 1/2 tsp turmeric (to taste)
- Pinch of nutmeg
- 2/3 to 1 cup ice cubes (until you get the desired consistency)
- Optional: 1 large soft date (if you have a sweet tooth 🙂
Blend everything in your high speed blender (I have a thermomix) gradually increasing the speed. Add the ice cubes until you get the texture you like. You can either drink it or eat it as a smoothie bowl (thicker consistency in that case). If you have a smoothie bowl, dust with a little more cinnamon, some chopped walnuts, a few raisins and shredded coconut and enjoy 🙂
Nb: can be prepared the day before. You will probably need to add a little more water or milk if you have it the next day as oats will make it thicken overnight.
Even if you have never been to Thailand I am sure you have already tried sticky rice with mango dessert !
Leopold our son ate some every single day for dessert last time we were in Bangkok !
It was holidays, always a time for treats and culinary discoveries… But back home I figured I should find a healthier recipe for him ! If you add the sugar from the white sticky rice, the fructose from mangoes and sugar and fat from coconut milk sauce the original dessert is a health hazard 🙂
So to twist it I replaced white sticky rice with wholegrain red rice, the coconut cream sauce by a mix of almond and coconut milk sauce and used a little coconut sugar instead of basic white sugar in original recipe.
The result is not as sticky as the original recipe hence I call it pudding, but we all love it and Leopold said he even prefers it to the original version 🙂
So go for it, super easy recipe you can’t fail just below !
INGREDIENTS for 4 serves
- 3/4 cup red rice
- 3/4 cup almond milk
- 3/4 cup low fat coconut milk
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 1 ripe mango, cut in cubes
DIRECTIONS
- Cook the rice following packet instructions.
- Once cooked, add the plant milks, vanilla and coconut sugar and stir well. Bring to a boil then reduce the heat and simmer uncovered, stirring often, until creamy (20/30 min).
- Pour in 4 bowls and allow to cool a little but serve warm, topped with mango cubes, a drop of coconut milk or cream (more indulgent), a little lime juice, fresh mint and black sesame seeds.
- If you prefer it chilled, you might need to add a little plant milk before plating as rice will tend to absorb extra liquid and you want it to stay creamy.
Enjoy 🙂
Yesterday I realized I hadn’t baked granola for such a long time !
As I had just dehydrated some pineapple and mangoes I thought I’d change and make a sunny roasted granola using those beauties and lots of seeds !
Granola is so easy. Once you have the basic recipe you can make any kind of variation. And it is so much healthier as you know what you have put inside and in this case, use almost no additional sweetener and only 2 tbsp coconut oil !
This granola ended up being super crusty and full of exotic vibes.
Try it for yourself and enjoy it as a snack or with your yogurt / fruits 🙂