Raspberry & Passionfruit Smoothie Bowl

Raspberry & Passionfruit Smoothie Bowl

Hello Everyone! It’s the last of my Smoothie Bowl series for the past two months! I hope that everyone that has been following have enjoyed a burst of colourful and healthy breakfast smoothies in a different limelight. As I have always said in, if not all, then most of my posts from the past two months is that you can cater to your favourite flavour combinations for these smoothie bowls. You can also get creative in the toppings and enjoy decorating them for a vivid start to your mornings. They’re easy to whip up for those busy weekdays as well as for those chill weekends.

From all the smoothies bowls I’ve whipped up and experimented with, I would say that my most favourite one would have to be the Avocado & Spinach Smoothie Bowl in terms of taste. In terms of colour, hands down to the ever so vibrant Pitaya & Pineapple Smoothie Bowl, and I would have to say that tonight’s recipe beats the rest in terms of presentation. Let me know in the comments below what your favourites are based on the three categories that I mentioned: Taste, Colour, and Presentation.

Also, a special shoutout to my Mama who turned 58 yesterday! May God continue to shower you with love, happiness, and health for the many more years to come. I didn’t have time to bake her a cake – so we got a deconstructed Pineapple Tart for her yesterday at the restaurant we celebrated at last night. I literally came back from the Philippines on Sunday night, which, those of you who know me or have read somewhere on this blog, that Sunday is my only day off from my work week and the only time I can cook or bake. But don’t worry guys! I’ll make it up to her for Mother’s Day next weekend, plus that deconstructed Pineapple Tart was TO. DIE. FOR. If my Mom hadn’t stopped me, I would’ve gladly ordered another plate just for myself.

Mama's 58th Birthday

Just to note, I know that whenever it’s a new month on the blog, I always start a new theme – but because my scheduling got a bit messed up last month, I still have one more Smoothie Bowl recipe to share with everyone instead of leaving it in my archive of ‘recipes I haven’t posted yet because it doesn’t fit the theme’. Next week I’ll be back with a new Breakfast theme for Amcarmen’s Kitchen so stay tuned!

Moving on, you may find something off in the ingredients shot below. If you haven’t/didn’t read my post last week Tuesday, I mentioned that my jar of peanut butter went missing for that recipe when I was photographing the ingredients for it and ended up in this recipe instead *cheeky grin* but I had only noticed it when I went through the photos a couple of day later after shooting and making the two smoothie bowls on that same day. I was too lazy to set it all up again just for the right photo, so bear with me on this – my mind tends to float from time to time. I know it’s not that big of a deal, but sometimes things like these tickle my mild acquaintance to OCD.

Raspberry & Passionfruit Smoothie Bowl Ingredients

PREP TIME 5 MINS | COOKING TIME  | SERVES 1

INGREDIENTS

For the smoothie mixture

  • 1 cup frozen raspberries
  • 1 large banana
  • 1/2 cup yoghurt
  • 1/4 cup low-fat milk
  • 1 tbsp chia seeds

Toppings

  • Granola – contains vitamins, minerals, and other essential nutrients, including, but not limited to, dietary fibres, sodium, potassium, zinc, phosphorus, magnesium, calcium, vitamin C & E, niacin, iron, and thiamin
  • Kiwis – loaded with vitamins and minerals such as Vitamins A, B6, B12, E, and potassium, calcium, iron, and magnesium
  • Passionfruitrich in antioxidants, flavonoids, vitamin A & C, riboflavin, niacin, iron, magnesium, phosphorus, potassium, copper, fiber, and protein
  • Raspberrygood source of vitamin C, E, K, manganese, dietary fibre, copper pantothenic acid, biotin, magnesium, folate, omega-3 fatty acids, and potassium
  • Dark Chocolate
  • Desiccated Coconut

METHOD

  1. Blend the raspberries, banana, milk, yoghurt, and chia seeds until smooth.
  2. Transfer to a bowl and top with passionfruit pulp, sliced kiwis, granola, roughly chopped dark chocolate, desiccated coconut, and crushed raspberries and granola. Enjoy!

Raspberry & Passionfruit Smoothie Bowl

And that wraps up Breakfast Smoothie Bowls on Amcarmen’s Kitchen. Here’s an image that a edited together for a recap on what I’ve covered. Head on over to the recipes tab above under ‘Western’ to find the links to all of the yummilicious bowls. Stay tuned for a whole new theme on the blog in a couple of days (hopefully)!

8 Brekkie Smoothie Bowls

BON APPÉTIT

– Ally xx

myTaste.com

Tropical Mango & Pineapple Smoothie Bowl

Tropical Mango & Pineapple Smoothie Bowl

Hello Everyone! So I’m getting this post up a day early only because I won’t be in the country tomorrow and I won’t be travelling with my laptop to be able to get this up for you guys. I’ll be gone for a few days and will be back in Brunei on Sunday evening. I won’t give out where I’ll be heading to just yet, but you’ll be able to see lots and LOTS of food photos (I hope) over on my Instagram page to figure out where I’ll be over the next few days.

Anyway, I’ve got another smoothie bowl recipe to share with everyone and this is by far my favourite one. Why? One word. Tropical. Being born and raised in the tropics, I’ve grown to love pineapples, passionfruit, and most importantly, mangoes. I remember being asked a question back when I was still in university – if you were stuck on an island, and there was only one type of food that you could have, what would it be and why? Without hesitation I answered mangoes. Why? Just because. Actually, now I can’t remember if I’ve already told this story before on the blog. If I have, apologies, but I guess to those who haven’t heard/read this before – here you go!

Tropical Mango & Pineapple Smoothie Bowl Ingredients

PREP TIME 5 MINS | COOKING TIME  | SERVES 1

INGREDIENTS

For the smoothie mixture

  • 1 large mango, diced (save some to top after)
  • 1 large banana
  • 1 cup pineapple, diced
  • 1/2 cup yoghurt
  • 1/4 cup low-fat milk
  • 1 tbsp chia seeds

Toppings

  • Chia Seedscontains omega-3 fatty acids, fibre, antioxidants, iron, and calcium
  • Goji Berries excellent source of antioxidants and nutrients that help boost the immune system and protect the body from high levels of inflammation
  • Kiwis – loaded with vitamins and minerals such as Vitamins A, B6, B12, E, and potassium, calcium, iron, and magnesium
  • Mango contains vitamin A, B6, C & K, protein, folate, potassium, copper, calcium, and iron to the diet as well as antioxidants such as zeaxanthin and beta-carotene
  • Passionfruitrich in antioxidants, flavonoids, vitamin A & C, riboflavin, niacin, iron, magnesium, phosphorus, potassium, copper, fiber, and protein
  • Desiccated Coconut

METHOD

  1. Blend the mango, pineapple, banana, milk, yoghurt, and chia seeds until smooth.
  2. Transfer to a bowl and top with diced mangoes, diced kiwis, passionfruit pulp, chia seeds, goji berries, and desiccated coconut. Enjoy!

Tropical Mango & Pineapple Smoothie Bowl

Remember, you are not limited to the choice of toppings mentioned above. Use whatever you have lying around so that you don’t have to go and spend extra money on the things that you don’t have. Get creative and customise to your favourite fruits!

BON APPÉTIT

– Ally xx

myTaste.com

Pitaya Smoothie Bowl

Pitaya Smoothie Bowl

Hello Everyone! I know I usually call for a new theme on the blog every month, but for the month of April I will still be continuing on with psychedelic smoothie bowls. There were just so many different options that I could not just leave out – especially with tonight’s vibrant Pitaya Smoothie Bowl!

So I don’t really have much to say to be honest – no current updates on my life that are out of the ordinary or significant I guess. Nothing exciting. I can be introverted at times. Okay I think probably 90% of the time just because I’d rather go home straight after work and do nothing rather than go out and socialise with people. And that, ladies and gentlemen, is why I identify myself as an introverted extrovert.

However, when I’m in the mood for an adventure, then I go ALL OUT. It has to be my kind of adventure though. You know, the blue skies, the greenery, the scorching sun piercing through your skin, making you a shade or three darker. That’s my kind of adventure. Sadly there isn’t enough of it in Brunei to keep my one day weekend busy. Anyway, enough of my tangents and on with tonight’s recipe!

Pitaya Smoothie Bowl Ingredients

PREP TIME 5 MINS | COOKING TIME  | SERVES 1

INGREDIENTS

For the smoothie mixture

  • 1 large red pitaya (dragonfruit)
  • 1 large banana
  • 1 cup chopped pineapple
  • 1/2 cup low-fat milk

Toppings

  • Bananas – loaded with essential vitamins and minerals such as potassium, calcium, manganese, magnesium, iron, folate, niacin, riboflavin, and B6
  • Chia Seeds – contains omega-3 fatty acids, fibre, antioxidants, iron, and calcium
  • Goji Berries – excellent source of antioxidants and nutrients that help boost the immune system and protect the body from high levels of inflammation
  • Granola – contains vitamins, minerals, and other essential nutrients, including, but not limited to, dietary fibres, sodium, potassium, zinc, phosphorus, magnesium, calcium, vitamin C & E, niacin, iron, and thiamin
  • Kiwis – loaded with vitamins and minerals such as Vitamins A, B6, B12, E, and potassium, calcium, iron, and magnesium
  • Pineappleexcellent source of vitamin C and manganese; also a very good source of copper and a good source of vitamin B1, vitamin B6, dietary fibre, folate, and pantothenic acid

METHOD

  1. Add the red pitaya, banana, pineapple, and milk to a blender and blend until smooth.
  2. Transfer to a bowl and top with chopped pineapple, sliced bananas, chia seeds, goji berries, sliced kiwis, and granola. Enjoy!

Pitaya Smoothie Bowl

BON APPÉTIT

– Ally xx

myTaste.com

Golden Turmeric Chai Smoothie Bowl

Golden Turmeric Chai Smoothie Bowl

Hello Everyone! It’s been a quiet and boring week to be honest, and I having a serious holiday withdrawal syndrome. I miss the lush greenery of Temburong, crystal clear waters, physical activities, and the sun piercing through your skin – giving you a tan that you’re proud to wear for the next couple of months because it reminds you of the fun times you had. But in all honesty, I just miss going on weekly adventures; a new hike trail every weekend to rejuvenate from the work week. It doesn’t even need to be a holiday, just a 2-day weekend where one of them can be spent going out and exploring, and the other to do chores, cook up a storm for Amcarmen’s Kitchen, and basically recover from the working week. Back in Australia, this was easy to do because there were plenty of trails to explore. Here in Brunei, not so much – and not much of great views too, and the fact that I only have a 1-day weekend.

All that aside, I have a bit of a unique smoothie bowl to share with you guys tonight; and I say unique because I’ve never thought of using these flavours (and spices) in a smoothie before. I mean, besides using spicy chai tea leaves and cinnamon in my Spicy Chai & Banana Cinnamon Smoothie from a while back, that’s pretty much the extent of me using spices in my smoothies.

The link to the original recipe can be found over on My Life Cookbook by Denise. She drew inspiration from ‘Golden Milk’ which, for those of you who don’t know, is basically a combination of turmeric, coconut milk (or oil), and black pepper. This Golden Turmeric Chai Smoothie Bowl is an aromatic, flavour-popping combination of golden milk and chai tea – perfect for an immune system boost if you’re feeling a bit under the weather, but also a quick, easy, and healthy breakfast to go!

Golden Turmeric Chai Smoothie Bowl Ingredients

PREP TIME 5 MINS | COOKING TIME  | SERVES 1

INGREDIENTS

For the smoothie mixture

  • 1 cup coconut milk
  • 2 large bananas
  • 1-2 tbsp honey
  • 2 tsp fresh ginger, grated
  • 1 tsp cinnamon powder
  • 1 tsp turmeric powder
  • 1/2 tsp black pepper, ground
  • 1/2 tsp cardamon, ground
  • 1/2 tsp nutmeg, grated

Toppings

  • Chia Seeds – contains omega-3 fatty acids, fibre, antioxidants, iron, and calcium
  • Goji Berries – excellent source of antioxidants and nutrients that help boost the immune system and protect the body from high levels of inflammation
  • Raspberriesgood source of vitamin C, E, K, manganese, dietary fibre, copper pantothenic acid, biotin, magnesium, folate, omega-3 fatty acids, and potassium
  • Desiccated Coconut

METHOD

  1. Blend the bananas, coconut milk, honey, ginger, and spices altogether until smooth.
  2. Transfer to a bowl and top with the raspberries, chia seeds, goji berries, and desiccated coconut. Enjoy for breakfast or an immune-boosting afternoon snack!

Golden Turmeric Chai Smoothie Bowl

BON APPÉTIT

– Ally xx

myTaste.com

Avocado & Spinach Smoothie Bowl

Avocado & Spinach Smoothie Bowl

Hello Everyone! So yesterday my friend, who is visiting from New Zealand, and I went on a day-trip adventure to the pristine rainforest district of Brunei. We took a 45-minute boat ride from the city centre to the small town of Bangar in Temburong where we then travelled about 20 minutes by car to the Freme Rainforest Lodge where we had some local delights for our morning tea before setting off again on a 45-minute longboat ride to the Ulu National Park.

We climbed almost a thousand steps to get to the forest floor of the canopy walk, and then scaled a total of about 60m to the highest tower above the tallest trees of the luscious green rainforest. Even with multiple layers of sunblock, we were red from the scorching sun and we definitely worked our calves and derrières as we felt our legs shake when climbing back down to head to the mini waterfall for a nice cooling dip. The water was refreshingly blue but had fishes that weren’t afraid to nibble on you. They were the fish spa kind of fishes that really just wanted to nibble on your dead skin, but the fishes were much bigger that the little ones that you find at fish spas, so their bite was a little more scary.

Ulu Temburong National Park Adventures

After we cooled down, we headed back out on a longboat to the starting point of our kayak ride. On the way back down the crystal clear waters we spotted two freshwater crocodiles by the riverbanks – and apparently that didn’t seem to make us second guess our kayak ride back to the lodge. After our relaxing (or should I say, workout for our arms), kayak down the river, we got changed into dry clothes and had our late lunch. We were supposed to go zip-lining after but because it started to pour, we weren’t allowed to. Such a bummer though because apparently it hadn’t rained in Temburong for the past week, and it decided to as we were about to do our final activity before heading back to the main city. All-in-all it was a fun-filled day of nature and adventure – things that we both enjoy.

Anyway, I just wanted to share this little adventure for everyone before I dive right into tonight’s recipe for a lovely green smoothie bowl to match our little nature adventure from yesterday. You can switch out the low-fat milk to almond milk or coconut water, and the honey for agave nectar or maple syrup for a vegan alternative.

Avocado & Spinach Smoothie Bowl Ingredients

PREP TIME 5 MINS | COOKING TIME  | SERVES 1

INGREDIENTS

For the smoothie mixture

  • 1 cup spinach leaves
  • 1 cup low-fat milk
  • 1 large banana
  • 1 small avocado
  • 1 tbsp honey

Toppings

  • Bananas – loaded with essential vitamins and minerals such as potassium, calcium, manganese, magnesium, iron, folate, niacin, riboflavin, and B6
  • Chia Seeds – contains omega-3 fatty acids, fibre, antioxidants, iron, and calcium
  • Goji Berries – excellent source of antioxidants and nutrients that help boost the immune system and protect the body from high levels of inflammation
  • Granolacontains vitamins, minerals, and other essential nutrients, including, but not limited to, dietary fibres, sodium, potassium, zinc, phosphorus, magnesium, calcium, vitamin C & E, niacin, iron, and thiamin
  • Kiwis – loaded with vitamins and minerals such as Vitamins A, B6, B12, E, and potassium, calcium, iron, and magnesium
  • Raspberriesgood source of vitamin C, E, K, manganese, dietary fibre, copper pantothenic acid, biotin, magnesium, folate, omega-3 fatty acids, and potassium

METHOD

  1. Blend the spinach, milk, banana, avocado, and honey until smooth.
  2. Transfer to a bowl and top with the raspberries, kiwi slices, chia seeds, granola, goji berries, and banana slices. Enjoy for breakfast or a power-boosting afternoon snack!

Avocado & Spinach Smoothie Bowl

As I have mentioned in last week’s post, whipping up a smoothie bowl is a great opportunity to get creative and top them with whatever you have lying around in your pantry and/or fridge. Top them with your favourite fruits, seeds, nuts, and grains!

BON APPÉTIT

– Ally xx

myTaste.com

Vegan Broccoli & Kale Soup

Vegan Broccoli & Kale Soup

Hello Everyone! I’ll try to keep tonight’s post short and sweet, well, I guess the only reason why it’d be short is because I don’t actually have much to share about the past week I’ve had. It was just one of those routinely days like wake up, go to work, eat, go home, eat, go to the gym, shower, sleep, repeat kind of week *sigh* Oh wait! How did I possibly forget the most important thing that happened this week?! My Mom, my sister, and I went to see the Power Rangers Movie on opening night! So many childhood memories came back alive and I think that this movie was much more worth the hype than for Beauty and the Beast. Please go watch it if you haven’t already watched it!

Moving on, I used to make a lot of soups when I was still studying in Sydney​, ​especially during the winter season​. Now, being the typical Asian that I was, I used to never see a meal without rice as a fully complete meal, so you can imagine how distraught I was when I’d hear people say that they had “soup” for dinner. I would be like, “only soup?!” with a hint of what-the-actual-fishsticks are you on about look on my face. However, having lived in Sydney for 4 years and basically exposed to cuisines other than the typical I-need-rice in every meal ideal, I grew to appreciate soups as a meal. It can actually be quite filling if you pair it with a nice crusty bread to soak up all the yummy flavours and wipe the bowl clean. Tonight’s recipe is a delicious blend of Broccoli and Kale, both nutritious super green foods that are packed with healthy vitamins and minerals essential to one’s daily diet. Please check out the original recipe by Taylor over on The Girl on the Bloor.

Vegan Broccoli & Kale Soup Ingredients

PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 6-8

INGREDIENTS

For the soup:

  • 2 cups non-dairy milk, for instance almond or coconut milk
  • 2 cups vegetable broth
  • 1 head broccoli, cut into florets
  • 1 large brown onion, diced
  • 1 leek, cleaned and sliced
  • 3-4 garlic cloves, minced
  • 4 tbsp coconut oil
  • 1/2 tsp red pepper flakes
  • Chilli flakes, for garnish
  • Flaked almonds, for garnish
  • Ground sea salt and black pepper, to taste
For the kale chips:
  • 2 cups kale, chopped
  • 1-2 tsp olive oil
  • Ground sea salt and black pepper, to taste

Okay, before I venture on to the method, some of you might/might not have picked up on a bit of a confusion with the ingredients. The list says to use leeks, but in the ingredient shot, the “leeks” would appear to some as spring onions. Actually, I do believe that what has been photographed are indeed spring onions, and not leeks, but the label did say “local leeks” at the grocery store. Since these were the only leeks available at that time, I had no choice but to buy them I guess. If you didn’t notice the difference, then I guess I could’ve gotten away without having to explain myself here, haha!

METHOD

  1. Preheat oven to 200C (400F or gas mark 6). Line a baking tray with parchment paper. Set aside.
  2. Wash and thoroughly dry the 2 cups of chopped kale for the chips before tossing it with olive oil. Massaging oil into leaves and season with ground sea salt and black pepper before spreading in onto the prepared baking tray. Set aside for now.
  3. Melt the coconut oil in a large pot over medium-high heat and sauté the minced garlic until golden brown and fragrant, about a minute. Follow with the diced onions and sliced leeks, cooking until soft, about 2 to 3 minutes.
  4. Add broccoli florets and vegetable broth, bringing the mixture to a boil and then simmering for a further 2 minutes until the broccoli is tender.
  5. Once the broccoli is tender, remove from heat, and stir in the chopped kale. Leave the soup to cool down for about 15 minutes.
  6. While waiting for the soup and veggies to cool down, you can start baking your kale chips! Bake them in the preheated oven for 7 to 8 minutes, checking and flipping them every couple minutes so they don’t burn. When they’re crispy, remove them from the oven and set aside to top your soup with.
  7. Once your soup has cooled down, purée the veggies using a stick blender until the soup is smooth. Add your non-dairy milk, and season with a touch of ground sea salt and black pepper, stirring your soup until thickened.
  8. Divide the soup into individual bowls and top with the kale chips, flaked almonds, and chilli flakes. Serve and enjoy!

Vegan Broccoli & Kale Soup

Vegan Broccoli & Kale Soup

Before I end tonight’s post, I encourage you guys to head on over to Thrive Cuisine to learn more on the nutritional benefits of kale. There are plenty of links as well as to more recipes that include the famous cruciferous veggie known as kale.

BON APPÉTIT

– Ally xx

myTaste.com

Salade Niçoise du Saumon Fumé

Salade Niçoise du Saumon Fumé

Hello Everyone! Man am I completely beat! Straight after work, I headed to the gym with my sister and my colleague Audry for an intense 2-hour Body Combat Session called “Combat Cancer” in conjunction with World Cancer Day. I can feel my leg muscles getting sore so I probably won’t be able to walk properly tomorrow morning. Also, can I just say that I have never sweated and smelled so much after that session. In addition, I completely forgot to bring makeup remover so I imagined eyeliner running down my face from the sweat. To my surprise, my makeup was still on point! Anyway, that aside, I’m glad that I had the time to write this post yesterday afternoon (it was a public holiday yesterday which meant no work! Most importantly, it was Brunei’s 32nd National Day).

So, it’s the last of our Healthy Eating journey for the month of February – of course the journey doesn’t completely end here as you should always be eating healthy! What I meant is that it’s the end of this theme for the blog. I will continue to share healthier recipes throughout the upcoming months in my blog, but focusing on other areas other than salads. Next month I will be sharing healthy smoothie recipes with you all; the last time I shared smoothies on my blog was back in October last year when I had Breakfast/Brunch Month on the blog. Hope y’all are excited for that!

Anyway, I came across this recipe – well more like I saw a photo of this dish on Instagram and was instantly drawn to the beautiful colours from the greens and tricolour potatoes. I scrolled down to look at what the dish was a non-traditional Niçoise Salad. I didn’t follow a particular recipe for this dish, but instead I looked at the photo and pulled out the obvious ingredients that I could see. I then search for a dressing to go with the dish and voilà – Salade Niçoise du Saumon Fumé non-traditionnel (Non-traditional Niçoise Salad with Smoked Salmon):

Salade Niçoise du Saumon Fumé

It is non-traditional because Salade Niçoise is typically composed of a salad of tomatoes, tuna (cooked or canned), hard-boiled eggs, Niçoise olives, and anchovies, dressed with a vinaigrette. It is served variously on a plate, platter, or in a bowl, with or without a bed of lettuce. The salad may include raw red peppers, shallots, artichoke hearts, and other seasonal raw vegetables, but according to many sources, excludes cooked vegetables, such as green beans and potatoes, which are commonly served in variations of Salade Niçoise around the world. So, yes, this version of Salade Niçoise that I will be sharing tonight is definitely not a traditional one as you can tell – but it will definitely knock your socks off! I really like this salad, and the dressing/vinaigrette that I made to go with it. Hope you enjoy it too! Feel free to add other veggies to it as you wish… You know, whatever floats your boat kind of thing 🙂

Salade Niçoise du Saumon Fumé

PREP TIME 15 MINS | COOKING TIME 15-20 MINS | SERVES 5-6

INGREDIENTS

For the salad

  • 250g green beans, ends trimmed
  • 250g mixed salad leaves, washed and drained
  • 220g smoked salmon*
  • 100g kalamata olives, sliced
  • 3 large free range eggs, soft or hard boiled**
  • Potato varieties such as chat, sweet potatoes, and purple sweet potatoes (or a range of heirloom potatoes), peeled and cut into chunks

For the dressing

  • 6 tbsp extra virgin olive oil
  • 3-4 anchovy fillets, roughly chopped
  • 3 tbsp red wine vinegar
  • 2-3 garlic cloves, minced
  • 1 small red onion, minced
  • Pinch of ground black pepper

*Plain smoked salmon is fine, or you ca mix it up a bit and get herbed smoked salmon or with five peppers which is the one I used for this recipe.

**Bring a small saucepan of room temperature water together with the eggs up to a boil. Once boiling, the the heat off and let it sit for five minutes is perfect for a runny yolk (or cook as long as seven minutes for a more firmly set, but still spoonable, yolk). For hard boiled eggs, cover and let it sit for 8-10 minutes off the heat.

METHOD

  1. Firstly, combine all the ingredients for the dressing in a medium-sized jar. Cover and shake well to combine the ingredients. Set aside. Tip: you can make the dressing in advance by a day or a few hours before serving to ensure that all the flavours infuse together. Keeps well in the fridge for up to a week if you have any leftovers. You can also add more olive oil and red wine vinegar throughout the week if you need more dressing.
  2. Toss the potatoes in a little bit of ground salt and black pepper. Then place in a steamer and steam for about 10-15 minutes, or until tender but still a bit firm. Once done, remove from the heat and set aside.
  3. Blanch the green beans in boiling water for about 5-6 minutes. Once done, transfer to an ice bath to stop the cooking process. This ensures that you’ll have nice and crisp green beans in your salad.
  4. Plate up accordingly and pour over the dressing. Share and enjoy with family and friends!

Salade Niçoise du Saumon Fumé

Salade Niçoise du Saumon Fumé

BON APPÉTIT

– Ally xx

myTaste.com

Cucumber, Green Apple, & Kiwi Juice

Hello Everyone! Before I begin, I just wanted to take this opportunity to say (before I forget that is), that I am not a huge fan of cucumber. Why am I saying this? Well, it’s only because I realised that I posted a recipe last week with cucumber in it and I didn’t mention about this love/hate relationship that I have with cucumber. I actually paused for a bit there when I was trying to decide whether love/hate was the right choice of words – because it’s more hate and not even an ounce of love. I can’t exactly put my finger on why I’m not all that about cucumber, I just know that if I see it on my plate, I won’t touch it. I don’t know if it’s taste, or texture, or whatever else there is to it. I just don’t like it. However, I do realise that when it is cut up quite small and finely, and it is mixed with other foods, then I’ll eat it, but only because I’m too lazy to pick them out one by one *cheeky grin* Yes, so after all that, I still wonder why I’d drink a juice with cucumber in it. Well, I can’t exactly answer that question myself to be honest.

Cucumber, Green Apple, & Kiwi Juice

This combination of Apple + Cucumber + Kiwi helps improve skin complexion. However, after doing some research, I’m pretty sure that this combination of fruits and veggies help in many more ways that just keeping us from ageing:

In my previous post, I mentioned that cucumbers are beneficial in helping one to avoid nutrient deficiencies, especially those that are accustomed to eating a typical American diet. In addition, cucumbers contain an extraordinary amount of naturally purified water and therefore contains a higher quality of water content than that of ordinary water. It is no wonder that cucumbers should be eaten all year long. Yeah – even after all that research and knowing how good cucumber actually is for my health, it’s still a no, with the exception for this juice recipe and the previous one I guess.

Aside from the health benefits of cucumber, pair it with a kiwi or two and you’ve got your hit of vitamin C and E. It is known that two medium-sized kiwis contain a whopping amount of vitamin C (boosting up to about 230% more than the daily recommended about of vitamin C intake), that aids in boosting our immune system, fights the stress away, and helps protect our skin from ageing. It also promotes wound healing and iron absorption for healthy bones, blood vessels, and teeth. Besides the C, there’s also the E which, a kiwi carries a rare and fat-free form of it. This is a potent antioxidant said to help lower cholesterol and boost immunity. I could write a whole essay on the health benefits of kiwis as the list goes on – but I won’t *cheeky grin*

Lastly, we all know the saying “an apple a day drives the doctor away” – but what does it really mean? Well, apples are extremely rich in important antioxidants, flavanoids, and dietary fibre, and therefore may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease. I mean, I guess that pretty much says it all doesn’t it? The list of benefits continue on! And here are 15 health benefits of apples.

PREP TIME 5 MINS | COOKING TIME | SERVES 1

INGREDIENTS

  • 1 large green apple, quartered and cored
  • 1 large cucumber, peeled and cut into thirds
  • 1 kiwi, peeled and halved lengthwise

METHOD

  1. Juice all the ingredients using an electric juicer. Pour into a tall glass and add ice if you want your juice cold. Serve and enjoy, especially on a hot tropical afternoon for a nice refresher!

Apple, Celery, & Cucumber Juice

Swap out the kiwi and go for a combination of Apple + Cucumber + Celery to help prevent cancer, reduce cholesterol, and eliminate stomach upset and headache. We ran out of green apples, so we used the red ones we had in the fridge – I don’t see a difference in using either, but for me it would’ve just looked visually nicer if the apple was green in the photograph hehehe. Happy Juicing!

BON APPÉTIT

– Ally xx

myTaste.com

Sadhana Kitchen

Sadhana Kitchen

Hello Everyone! Not only is it another Review Sunday but it is also my 100th post on the blog! 10 months ago I started this blog out of pure procrastination. Basically I was bored over the Easter break and was in no mood to tackle the many assignments that I had at the time for uni. Thus this blog was born. I have long been interested in food even way before 10 months ago, and was encouraged by many to start up a blog. I can say now that what was once just hobby, I have now grown to put much more effort into each dish that I prepare and into each blog post that goes up 3 times a week. I don’t want to say that blogging is now my ‘job’ as it sounds a little bit like ‘I have to do it’ kind of thing. It’s not about me having to do a blog post for everyone out there, but it is more like I do it because I want to do it – if that makes any sense? Anyway, I am just super happy about how well I have been doing with my blog and I have some exciting new changes coming up in the next few months. I am also looking to building up my followers both on wordpress and other social media platforms such as Facebook and Instagram, so if any of you guys out there have any tips on how to do this, your help/knowledge will be much appreciated!

Sadhana Kitchen

Now on to today’s post – Sadhana Kitchen! I first came to know about this little gem through posts on Instagram from various food bloggers. What attracted me to their menu was that the food they served was always so colourful through the uploads I came across while browsing through my newsfeed. The great thing about Sadhana Kitchen, even though it does not really matter in my case, is that they are gluten-free, organic, raw, and vegan – Sydney’s first organic wholefoods and raw foods café. Now, when I made mention that it does not really matter to me, I meant that I am not gluten intolerant, nor am I a vegan, but I was quite intrigued as to what kind of foods do those with dietary requirements eat since I am a person who can eat almost anything and everything. I often find myself saying how I’d never go vegetarian or vegan because I love meat too much to give it up but after paying a visit to Sadhana Kitchen, I have a whole new appreciation for healthy, organic, and raw superfoods. Though I don’t think that I will ever find myself converting, maybe not right now that is. I can’t say what will happen in the future, maybe tomorrow I will wake up and suddenly transform into a ‘crazy vegan lady’ as one of the waitresses mentioned about her obsession over veganism.

I’ve been here a total of two times, both with friends whom I know to have an appreciation for healthy foods but not necessarily vegans themselves. I thought that they’d be the perfect company for a nice weekend lunch. What was funny though was that one of my friends that I went with (she who shall not be named, but you know who you are), actually asked the lady at the counter if they put any ice cream in their smoothies – I mean, even after my other friend and I explained to her that they would definitely not put ice cream in their smoothies since its all about the vegan. The lady gave her a sort of weirded out look and said that they only use frozen fruits in their smoothies. Though I felt bad, I could not stop laughing on the inside.

This place I feel could do with a lot more seating space. Both times that I’ve been, and not even on the hour when normal people have their breakfast and/or lunch, like I’m talking 2 o’clock in the afternoon, it’s always packed. The first time we visited we were lucky enough to snag the only table left, but the second time around we weren’t so lucky. We waited about 20 minutes before we could run and grab a table, and after we did the place started empty out slowly.

Sadhana Kitchen - FRAPPES: PITAYA PUNCHFRAPPES: PITAYA PUNCH
Pitaya (dragon fruit), strawberries, banana, and orange ($9.50)

I love dragon fruit, but even though this is called a ‘pitaya’ smoothie, the banana taste came across more predominantly. A refreshing smoothie nonetheless and had a very vibrant colour to it which made it even more appealing to the eye.

Sadhana Kitchen - GREEN SMOOTHIES: COOL MINT
GREEN SMOOTHIES: COOL MINT
Seasonal greens, orange, mango, and flax seeds. Vitamin, mineral, and fibre booster with omega-3 fatty acids ($9.50)

Though I wasn’t quite sure about what greens were added to the smoothie (but I’m guessing either kale, spinach, or even both), the mint flavour really came through. Again, refreshing for a warm summer day.

Sadhana Kitchen - SUPERFOOD SMOOTHIES: WARRIOR SMOOTHIESUPERFOOD SMOOTHIES: WARRIOR SMOOTHIE
Blueberries, raspberries, banana, sprouted brown rice protein powder, chia seeds, coconut oil, mesquite, and almonds. Packed with muscle building cholesterol free protein, omega-3 for brain function, and calcium & manganese for healthy bones ($9.50)

The epic of smoothies! Very thick though so it was a bit difficult to drink from the straw.

Sadhana Kitchen - RAW SANDWICHES: BLAT
RAW SANDWICHES: BLAT
Sadhana coconut bacon, lettuce, avocado, tomato, coriander and house-made mayo, in between two sliced of onion bread ($14.50)

What intrigued me about this dish was the ‘coconut bacon’ which basically was just coconut that was made to look like bacon and even had the texture of bacon. I’m not sure about whether it’s an innovative way of thinking from Sadhana Kitchen, as in if it’s actually already a thing that someone else came up with, but definitely creative idea!

Sadhana Kitchen - SADHANA LASAGNE
SADHANA LASAGNE
Layers of zucchini pasta, cultured cashew cheeze, basil pesto, walnut mince, wilted spinach, and chunky tomato sauce ($15.50)

This was the dish that I had the first time I came around to visiting Sadhana Kitchen. Don’t be fooled by the size of it on the dish, it actually filled me up good! Loved the flavours of the dish and that walnut mince really looked like meat mince that you’d find in your traditional lasagne.

Sadhana Kitchen - CARROT AND WALNUT FALAFEL PLATE
CARROT AND WALNUT FALAFEL PLATE
Carrot and walnut falafels served with seasonal greens, pickles, olives, zucchini hummus, and beet dip ($16.50)

This was the other dish that I had the second time around. I initially wanted to order their Prana Pad Thai which had kelp and zucchini noodles, but they unfortunately ran out. I had no regrets though because this dish did not only look pretty on the plate and appealing to the eye, it had great flavour and was also surprisingly filling (just not a filling as the lasagne of course). The ‘falafels’ had a nice crunch to them as well as a roasted flavour. The dips complimented them nicely and the salad on the side really enhanced the flavours that it needed to bring it to the next level of flavour satisfaction.

Sadhana Kitchen - SADHANA SUPER BOWL
SADHANA SUPER BOWL
Shredded kale, house-made sauerkraut, cherry tomato, cucumber, and pesto zoodles served with Brazil nut cheddar, sundried tomato, and smoked paprika hummus ($17.50)

I’m not quite sure as to how this dish tasted, only because this wasn’t my dish to consume. I had a taste of the zoodles (zucchini noodle) but that was basically it. To me, this dish looked like a bowl of vegetables – that’s it really, though my friend did find it quite satisfying.

Sadhana Kitchen


SNICKERS CHEEZECAKE
Cashews, almonds, walnuts, desiccated coconut, coconut oil, coconut sugar, vanilla, dates, sesame, and salt ($12.50)

This cheezecake was made with layers of nougat creme, milk chocolate, and chocolate ganache topped with caramelised nut clusters. Probably my favourite from the two of the cakes we had. The flavour really came through as it almost tasted like a traditional snickers bar – when I say traditional, I mean it in a way that it doesn’t taste like the vegan alternative.

Sadhana Kitchen - WHITE CHOCOLATE & SALTED CARAMEL BANOFFEE PIE
WHITE CHOCOLATE & SALTED CARAMEL BANOFFEE PIE
Cashews, desiccated coconut, coconut oil, stevia, cacao butter, sesame, vanilla, dates, maca, mesquite, and lucuma salt ($12.50)

This banoffee pie was made of layers of banana creme, salted caramel creme, and white chocolate creme on a walnut & coconut biscuit base. The name itself was already enough for me to be sold on ordering it, but I must say that that was probably the only good thing about it, the name. I don’t know what it was, but the cake didn’t quite tickle my fancy. I think it was the taste of it? Like the banana tasted a bit off, not that they used a bad banana, but it was more like you know it’s supposed to be banana, but it doesn’t taste like banana kind of thing. It was also the cake that was ignored for a while on the table when we dug into our desserts.

Sadhana Kitchen - SALTED CARAMEL SUNDAE COCOWHIP
SALTED CARAMEL SUNDAE COCOWHIP
Twisted SK coconut cocowhip, topped with half a caramel slice, cacao nibs, himalayan pink salt, and house made superfood caramel sauce ($13.00)

The second time we came around to visiting Sadhana Kitchen, it was all about the cocowhip hype. To be honest, it was alright. Loved the added toppings, but I felt like the cocowhip was a little bit too soft. By the time we dug in and had about 2-3 spoons each, it was almost like soup, and it wasn’t even a particularly hot day as well for it to melt so fast!

Before I end, here are a few things that you might want to know about organic/raw foods, and veganism:

  • Veganism is the practice of abstaining from the use of animal products and by-products, particularly in diet.
  • Foods that are prepared and processed without exceeding 40°C are known to be raw. This way of preparation allows the food’s natural enzymes to stay intact, which in return gives your body the most benefit and easy digestion.
  • The best place to start improving your health is by improving what you eat. This is the main reason why Sadhana Kitchen insist on using only pure, organic seasonal produce that is free from harmful toxins to create delicious dishes.

Overall, I would definitely recommend this place for those who are fans of organic and raw foods, and of course those who are all about the vegan. I would also recommend this for those who are experimenting with food and are open to broadening their palettes. Like I said, I would probably never go vegan myself, but having experienced the foods has really made me appreciate how else it can be prepared and still be as filling and delicious as what I am used to eating. The food is a definite 8.5 out of 10 for me. Their main menu was the stand out, but their dessert disappointed a bit, even though I was even more excited for their dessert menu. Service was good, and the ambience could be a bit better. Value for money is variable, I don’t know about spending $12.50 for a slice of cake. I definitely hope to visit again soon as I am curious to know what the vegan substitute for their ‘eggs benny’ is and their prana pad thai with kelp and zucchini noodles looks too good to pass up! *drooling*

Sadhana Kitchen

Sadhana Kitchen
147 Enmore Road
Enmore, New South Wales
Australia, 2042

– Ally xx