When you think you pesto, you think basil and pine nuts. But of course you can use any other nuts and any other leaves like spinach, rocket, lettuce, celery, parsley for variation. Ingredients: 100g Spinach A Mixture of Nuts (I used brazil, cashew, walnut, almond) 1 Garlic Clove 1/2 Lemon 2-3 Tbsp Extra Virgin Olive [...]
Read more »Fusilli with Grilled Aubergine, Olives, and Cashew Nuts
I call this my knock-out recipe because I love aubergines (eggplants). This is also a variation of Pasta with Aubergine that I learned from the book Pasta Every Way for Every Day. Fusilli is the spiralled pasta. Ingredients: 300g Fusilli or any other pasta 1 Medium Aubergine 1 Cup Tomato Sauce 1 Onion 1 Garlic [...]
Read more »Benefits of Eating Raw Food
1. You get the most nutrients There were a couple of occasions when I realized that cooking was like an unnecessary extravagance. I said that because it could take a day to prepare a meal that is down in just a few minutes. And to top if off, cooking destroys the most important elements of [...]
Read more »Soya Pizza with Fresh Toppings
Now that’s pizza made of soy okara. I usually make soya burgers with my okara but lately my imaginative creativity is getting more active which is great. I was trying to avoid frying so I came up with the idea of Soya Pizza instead! Again, okara is the pulp you get after extracting the milk from soy [...]
Read more »Almond Milk and Grape Juice: Recipe for a Good Blood
According to Dr. Rudy Davis, from amazingdiscoveries.tv health lecture, almond milk and black grape juice make the purest blood. However, I got red grapes so I reckon it’ll make just as good as pure blood if not the purest. Not sure exactly why because he didn’t exemplified it but I think it’s because almonds and [...]
Read more »More Vegan Pizzas
Jem has got her creativity working once again and created this pizza using tomato puree, mushrooms, Jalapeno peppers, and zucchini over a thin base. And since it’s a thin base, there was no need of half-cooking it before adding the vegetables on top. I baked it at Gas no. 6 on the second top shelf. [...]
Read more »Rice Salad with Tomato and Spring Onion
Sometimes I crave for a very simple food yet appetizing and healthy enough. This rice salad was introduced to me by my husband when we were newly-wed in 2008. He was making all the food because I didn’t know how to cook back then except fried egg, fried fish, boiled egg, boiled rice and stuff [...]
Read more »Potato and Vegetables Soup, All Fresh Ingredients
It’s a rainy Easter holiday so I made my favorite potato soup with vegetables. Some people prefer to blend or make a puree with the soup but I prefer to bite some chunks and make my sets of grinder work. Oh by the way, I made it from scratch so not even an organic vegetable [...]
Read more »Lightly Steamed Vegetable Salad
Here’s another very simple recipe I’d like to share. We’ve got lots of broccoli sprouts at the moment and I’ve got to be creative in preparing them so the palate won’t get tired of them. Broccoli is a good source of vitamin C but unfortunately it is destroyed by heat. So to make up for [...]
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