15 LichField Road556835 Singapore
So you love smoothies but always feel guilty drinking a lot of sugar and lacking proteins when you enjoy one. And you don’t feel like having a veggie protein shake either … Then this one is for you: sweet but using berries which fructose and GI level are ok, and protein rich using silken tofu 🙂 and really pretty: we all love a pink smoothie, right ?
Some people might be reluctant to use tofu, I still use organic tofu to get some vegan proteins a few times a week. I have read many studies about soy and believe that if you eat it in moderation and buy the right stuff it is still a very good ingredient (though I don’t use soy milk often as I don’t like it’s taste). And don’t worry the smoothie doesn’t taste like tofu at all 🙂
The best thing with this smoothie is that it only takes 2 min, you can use frozen fruits when berries are not in season and you can customize it the way you like it.
Enjoy and let me know your thoughts if you make it.
Instructions (Serves 1)
- 75 grs strawberries
- 25 grs Raspberries
- 75 grs silken tofu
- 120 to 175 ml almond or coconut milk ( depending how dense you want it)
- 1 to 2 dates according to your sweet tooth
- 1/4 tsp vanilla extract
- Put everything in your #thermomix and blend until totally smooth
- Top with fresh raspberries, pumpkin seeds, shredded basil or mint, raw cocoa nibs or anything your fancy !
This is the kind of soup we love at home: full of flavor, nourishing and enough as a main meal as it contains a nice amount of protein using red lentils. I will usually add some kind of flat bread and a side leafy green salad to make a complete meal, and if we don’t go vegan, top the soup with some goat cheese instead of coconut yogurt . Even when you live in a tropical country it is so nice to have a warm hearty soup some days ! Hope you try and like it 🙂
INGREDIENTS (Serves 6 large bowls)
- 400 grs chopped pumpkin
- 200 grs red lentils
- 175 grs chopped carrots
- 3 chopped celery stalks
- 1 chopped large yellow onion
- 9 cm piece ginger roughly chopped
- 3 chopped garlic cloves
- 2 tbsp olive oil
- 650 ml vegetable stock (ideally homemade or low sodium). Adjust according to consistency desired
- 400 ml coconut milk
- 2 tsp curry powder
- 1 tsp cumin
- 1/2 tsp salt
DIRECTIONS
- Put vegetables, onions and ginger drizzled with olive oil and a little salt on a baking tray in preheated oven at 200°C.
- Bake for 30 minutes (check after 25 min it doesn’t get to brown)
- In the meantime, cook the rinsed red lentils in your thermomix or in a large pot covered with a lid, with the stock, garlic, spices and vegetable stock.
- Cook for 20 minutes, then add half of the coconut milk and mix.
- Add the roasted vegetables (start with only half of the ginger and try before adding the rest, as I love ginger but you might want a bit less 🙂 and the rest of the coconut milk and top with some more stock or water until you reach the consistency you want. Adjust seasoning (salt, pepper and maybe ginger)
- Blend until smooth texture and serve in bowls topped with coconut yogurt, fresh herbs (cilantro, thai basil, ..) roasted seeds, chili flakes, a drizle of olive oil….
Note: if you don’t plan to eat it all, pour in a container and keep in fridge for up to 3 days or in freezer for 2/3 months.
You have 15 min, crave for a super moist “healthy” chocolate cookie, I have got the recipe for you just below. 5 ingredients, gluten free and guilt free (if you don’t eat the whole tray :), what’s not to love in those ?
Recipe for 14 cookies
- 175 grs almond flour
- 1 tsp psyllium husk
- 3,5 tbsp olive oil
- 3 tbsp maple syrup
- 1,5 tsp vanilla extract
- 1 tsp chopped rosemary
- Vegan chocolate droplets
Mix all ingredients in a bowl except the chocolate and make small balls. Put them in your baking tray covered with baking paper and press gently while adding 2 chocolate droplets in the middle of each ball.
Put in preheated oven at 160°C fan forced, for 15/16 min (wait for a little golden color appearing on the sides). Take them out, sprinkle with madden sea salt flakes and let them cool down before eating.
Store in airtight container and refresh before eating if you want to get them a little crispy again as they get super chewy super quickly, especially in SG.
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 oil
- 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.
So here it is, I finally post this beetroot chocolate vegan muffin recipe. I think I have been postonning sharing it as my kids still don’t know there is beetroot inside 🙂 I have shared lots of my recipe trick with them, but beetroot and chocolate is definitely a combo they would not understand 🙂 Though it works well as it doesn’t taste at all like beetroots especially if you shred super finely your beet. And adding this veggie to the dough definitely adds moistness, helps sweeten a bit and enables adding less oil. Also beets are rich in fibers, calcium, potassium and Vitamin C.
Those muffins are definitely rich in cacao flavor, with the perfect soft texture. I don’t have a sweet tooth so you might want to add a bit more sweetener and don’t skip topping them with cacao chips and this crunchy melted chocolate top part is definitely addictive.
In a nutshell, those are for you if you want to indulge with healthy vegan chocolate muffins. They are low in gluten, and you can use GF flour instead of spelt if you are gluten intolerant (tested it and OK with Bob’s redial 1for 1 mix). Recipe just below.
INGREDIENTS (Makes 6 jumbo muffins)
- 1,5 cups spelt flour (can also substitute with kamut flour – low gluten, or GF flour if GF intolerant)
- 1/2 cup + 1 tbsp super finely shredded beetroot
- 1/2 cup coconut sugar (add a few more tbsp if you use extra dark choc or if you have a sweet tooth)
- 1/2 cup + 2 tbsp cocoa powder
- 1/2 cup vegan dark chocolate chips (1/3 cup for batter and the rest to top the muffins)
- 1/2 cup almond milk unsweetened
- 1/4 cup unrefined virgin coconut oil (liquid form)
- 2 tsp baking powder
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- A pinch of sea salt
INSTRUCTIONS
- Preheat the oven to 185 °C fan forced
- Mix together all dry ingredients.
- Mix together wet ingredients (including shredded beet)
- Combine wet and dry and stir well.
- Pour in prepared muffin tins and put in preheated oven for 22 to 25 min. Check doneness with a toothpick
- Once cooled removed from tin and store in airtight container where it will keep for up to 4 days or freeze for up to 1 month
In French we say “avoir la banane” meaning “being happy” and yes bananas are a super fruit that puts a smile on my face ! They contain a fair amount of fibers and several antioxidants, and are proven to help digestion. They are quite sweet indeed but if you eat raw bananas go for the unripe bananas as their GI is only about 30 (whereas ripe bananas GI is approx 60). Great in smoothies and vegan nice creams, when you bake vegan cakes you also tend to use a lot of bananas as they are a good binder and can often help replace part of the eggs and also some oil in recipes.
In the banana bread though they are not an ingredient but THE STAR INGREDIENT of the recipe ! To ensure a tasteful and sweet loaf, chose them super ripe (which is super easy in SG) and if they are not ripe enough put them for sometime in your oven (with their skin) to speed up the process before using in your batter.
Banana bread have so many variations and so many people claim to have the best banana bread recipe, I am not gonna write this one is the best you’ll ever have 🙂 But if you look for a rich tasty flourless loaf, you’ll probably end up baking this one more than once !!
Moist, rich in protein and healthy fats, gluten free, refined sugar free, vegetarian but not vegan (you can replace eggs with egg replacer of flax eggs. It will still be good, but denser and more moist / won’t rise the same). GIVE IT A TRY !!
INGREDIENTS
- 200 grs almond meal
- 300 grs large mashed super ripe bananas + 1 banana sliced in 2 to top
- 3 large eggs ( or vegan equivalent)
- 50 grs maple syrup
- 50 ml olive oil
- 25 grs flax meal
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp salt
INSTRUCTIONS
- Preheat oven to 160 °C fan forced.
- Whisk together eggs, mashed bananas, oil, vanilla, cinnamon and maple syrup.
- Add the almond flour and flax meal, salt, baking soda, lemon juice and stir until all smooth
- Transfer the batter to a pan lined with parchment paper and distribute the batter evenly. Add the 2 banana halves on top (and some flaked almonds if you want)
- Bake the loaf for approx 55 to 65 min until a toothpick comes out clean (if at some point it starts to become to dark on the top, cover with aluminium foil and continue baking)
- Once done, take it out from oven and let it cool in the pan before taking out and slicing.
- Can keep for 5 to 6 days in the fridge in airtight container, or be sliced and frozen for 2 months.
Carrots are often thought of as the ultimate health food, right ? Like me, you probably heard a million times your parents say “Carrots will help you see in the dark” or “carrots will give you a nice skin” when you were a kids 🙂
Purple, red, yellow, white, orange…. whatever the variety, they are all rich in antioxydants and in vitamin A (good for your view). Also they can be found all year round and are so versatile to accommodate different bakes and meals! I always have lots of them in my fridge.
So today it’s a soup I cooked with orange ones (you can swap for purple if you want a fancy colored soup :). Adding some nuts and yogurt makes it a protein and healthy fat rich dish. If you are vegan opt for plant yogurt otherwise go for greek one, which creaminess completes so well this spiced soup.
Super easy recipe below. Have fun cooking and eating it 🙂
INGREDIENTS (for 4 bowls)
- 1 kg chopped carrots
- 400 ml low sodium vegetable stock
- 400 to 700 ml water (according to desired consistency)
- 300 grs chopped yellow onions
- 1 crushed garlic clove
- 25 grs grated fresh ginger
- 2 tbsp coconut oil
- 2 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp chili flakes (omit if eating with your kids or adjust to spiced level you like)
- 1 tsp ground coriander
- Roasted spiced cashews: 50 grs cashews / 1/16 cup coconut sugar / 1tbsp coconut oil / 1 tsp garam masala /1/4 tsp salt / 1/8 tsp cayenne pepper
- To serve top each bowl with 1 heaped tbsp greek or coconut yogurt, chopped cilantro, sliced red onions and some of the roasted spiced cashews
DIRECTIONS
- Heat oil in a large pan (medium / low fire). Add the onions and cook until soft and translucent. Add the garlic and stir for a few min, then add all spices and stir for 1/2 min until fragrant.
- Add the salt, the carrots, the stock and bring to a boil. Top with the water and let it simmer, covered for 25 min (Check after 15 min if need to top up with water).
- In the meantime, mix the cashews with the oil, sugar and spices in a bowl to fully coat them, and then put in preheated oven (160°C) to roast for up to 20/25 min (should be golden but not overly brown :). this can be done of course ahead and you can also prepare a bigger batch to use as toppings for salads, other soups, or even as snacks …
- Once the veggies are cooked, blend the soup and add some more water if you need until you reach proper consistency.
- To serve, pour soup in bowls, top with yogurt, red onions slices, cilantro and roughly chopped roasted spiced cashews.
- Eat with some pita bread,GF wrap, or some grains and leafy greens to have a complete meal.
I am sure you often have no time for a proper brekkie. Then what to you do ? skip it ? eat a banana ? grab a muffin or a croissant at the bakery ?
Well none of these answers are OK 🙂 🙂 Breakfast is a very important meal and even if you don’t have time, or don’t feel hungry when you wake up, like my daughter Rose, you should eat something properly balanced to fuel up your day !
Those cookies are an easy and fun way to eat brekkie on the go. Made with lots of seeds and superfoods, sweetened with natural fruits and a little natural sweetener and using the goodness of nuts and coconut oil to give moisture, they are crispy outside and chewy inside, yummy and healthy !
They are also super versatile as you can play with the seeds, fruits or even add choc chips:) to have new variations
VG (if you use vegan sweetener option) – GF – RSF and good for you 🙂
INGREDIENTS
- 1 cup GF oats
- 1/2 cup oat flour
- 1/2 cup seeds (pepitas, SF, melon..)
- 1/2 cup unsweetened apple sauce
- 1/3 cup dried super fruits (mulberries, blueberries, goji, ..)`
- 1/4 cup flax seeds meal
- 3 tbsp coconut oil (used refined if you don’t want the subtle coconut
- 3 tbsp almond milk
- 2 tbsp honey or maple syrup for VG option
- 1tbsp chia seeds
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
DIRECTIONS
- Combine all dry ingredients in a large bowl
- Do the same for all wet ingredients
- Mix dry and wet, and leave for a few min to bind and get a sticky dough that is scoopable.
- Scoop out and drop cookie dough the size you want on a baking sheet. Ensure there is a little room between each cookies, though those don’t tend to spread much, so flatten them a bit before putting in the oven to get a cookie shape 🙂
- Put in preheated oven (165°C fan forced) for 17/20 min (depending on the size and thickness of your cookies start checking if they turn golden in the edges after 15 min)
- Take out, cool down and eat or store for a few days in an airtight container. They can also be frozen and kept for a few weeks to be reheated on demand (though usually I prefer to freeze the raw cookie dough)
I was never a big fan of chocolate mousse, except for the one my auntie “Mine” would make for us each time we were visiting her. She always said her secret ingredient was super good dark chocolate and a hint of coffee…and probably also a massive use of butter and eggs 🙂
When I discovered aquafaba – aka chickpeas cooking water – I set to myself the challenge to make a chocolate mousse as good as my childhood memory one… but without the overindulging fats 🙂
Some people are still afraid of using chickpea water…. weird, don’t you think, when you eat raw egg whites in a chocolate mousse or raw egg yolk in a mayo ? As you know chickpeas are rich in protein, and some of it can be found in the cooking water. So aquafaba is a mix of protein and water, like egg whites, and works like magic to give you the fluffiest ‘vegan egg whites’ to make the best chocolate mousse 🙂 And taste wise it definitely doesn’t taste like chickpeas (like your regular choc mousse doesn’t taste like eggs :))
If you are ready, then try this super super easy recipe and you won’t regret it.
VEGAN, GF, NF, AND DAM DELICIOUS !!!
INGREDIENTS
- 240 ml aquafaba ideally home cooked but if not, use canned chickpeas water ensuring it’s low sodium ones
- 70% cacao vegan chocolate
- 1 tbsp lemon juice
- 1 tsp coffee extract
- 2 tbsp unsweetened almond milk
- 20 grs sugar (this one is up to you, but kids would prefer with it 🙂
- Raw cacao nibs, grilled crushed nuts, pomegranate, grated coconut….. to top when serving
DIRECTIONS
- Put your chocolate broken in pieces in a bowl and add 2 tbsp almond milk and your coffee extract. Put the bowl in a larger pan with heated water and melt your chocolate “au bain marie” stirring regularly. Once melted set aside to cool down.
- Put your aquafaba in your kitchen mixer, with the whisk equipment, add the lemon juice and whip until it does not move at all (like for egg whites). It should be ok after 5/7 min.
- Add the sugar gradually and continue whipping until you get again the perfect peak.
- Gently fold bit by bit the cooled down melted chocolate with a spatula.
- Pour your mousse in individual glass containers or a big bowl. Cover with cling wrap or a lid if you use glass containers like WEK glasses.
- Leave to set in the fridge for at least 5 hours but ideally overnight.
- Enjoy, topped with whatever you feel like and tell me what you think !
Nb: Can be kept in the fridge for up to 3 days, so a good dessert to prepare ahead for a diner 🙂
Nb2: ensure your whisk and whisking bowls are super clean, as aquafaba is super easy to whip, except if there are grease traces on your equipment 🙂
Saying goodbye to summer has always been so hard for me…. luckily I leave now in the country of eternal summer 🙂
These biscuits have been a treat for our early night drinks with friends back home last holidays (thank god I had brought my thermomix in my luggages 🙂 So sharing with you this super easy recipe: only 5 ingredients, and a good kitchen mixer (like thermomix, or magimix ideally)
They are really tasty and nourishing so unlike most aperitif snacks you keep on eating, those will fill you up quickly. But only good fats and proteins in those !
Recipe is here. Try it, taste it, and tell me how much you enjoyed it 🙂
VEGAN, GF, RSF
INGREDIENTS
- 300 grs cashews
- 3 large sundried tomatoes (in olive oil, drained from excess oil)
- 1 flaxseed egg (1 tbsp milled flax seeds, 2,5 tbsp water)
- 1,5 tbsp nutritional yeast
- 1 tsp salt
- Sesame seeds to sprinkle on top
DIRECTIONS
- Blend the cashews and tomatoes in your high speed blender until you get a paste (but don’t over blend as it will get too oily after 🙂 If using dried tomatoes, add 1 tbsp water (no need if they were in oil)
- Add the vegan egg, nutritional yeast, salt, and stir to combine well everything.
- Transfer the dough to a baking sheet layered with baking paper. Top with another layer of paper and roll the dough to flatten it to 3 mm thickness.
- Sprinkle with sesame seeds, cut in desired shape and bake in preheated oven at 195° C fan forced, for 12/15 min. Corners should be golden brown.
- Wait until it cools down and eat 🙂 or transfer to container and keep for up to 5 days.
Nb: can be seasoned with other herbs or spices (I like to use thyme, rosemary, basil or chili for a little twist)