Author: Ivy Ong

Blueberry Muffins with zing

Personal favourite as a quick grab and go brekkie; it’s great to scoff down while on the move, this  cheeky muffin is easy on the waist line and it’s packs a great antioxidant punch from the mix of blueberries and tangy lemon. oh joys! Ingredients 1/2 cup coconut flour 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon baking soda 6 eggs *preferably free range 1/2 cup coconut oil, melted 4 tablespoons honey 1/2 tablespoon vanilla extract zest of 1 lemon 2 tablespoons juice of lemon 1 1/4 cup blueberries * fresh or frozen Method  1. Preheat the oven to 180 degrees celcius. 2. In a small bowl, mix coconut flour, salt, and baking soda. 3. In a separate bowl, whisk eggs, coconut oil, honey, vanilla, lemon zest, lemon juice until smooth. Stir in the dry mixture and blueberries until well incorporated. 4. Grease a baking pan with coconut, pour batter into the baking pan and bake for 35-40 minutes until the muffins comes out clean when skewed with a toothpick. 5. Let it sit cool before …

When in Dublin, Ireland.

I enjoy running around new cities; I’ll usually wake up early tie my laces and just allow my self to slow jog while absorbing the surrounds, a good way to find bearings around too. Dublin is full of statues, sculptures, and monuments; Sphere Within Sphere, Hippocampus, Molly Malone, Mr. Screen, my personal favourite is the Halfpenny bridge, I very quickly learned that it leads to Temple bar (where you’ll probably find yourself loitering at some point during the visit). If and when in Temple bar head down for a few pints-of-whatever-you-fancy at the first brewery pub to exist Porterhouse. Oh before you crank on a few pints, stroll around Trinity college campus and be sure to pop in the library, the impressive dark oak interior is known for housing the Book of Kells (an illuminated copy of the Gospel that dates from the 800 A.D.), it’s amazing how well it’s been preserved. Having being brought up in a country that is proud of it’s export I always thought the milk and dairy product was superior …

Gluten Free Waffles

Coconut flour is not only a low carb, gluten free alternative to wheat. It is high in protein, and contains more fibre than wheat brand has to offer. With all things good coconut waffles has to offer it’s now a regular show at home. Ingredients  1/3 cup unsweetened shredded coconut/ coconut flour 1 1/2 cups almond meal 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 5 eggs *preferably free range 3/4 cooked sweet potato mashed 1 teaspoon pure vanilla extract Method Preheat oven to 160 degrees c. to toast the coconut until golden brown and fragrant about 3 minutes. Remove from oven and set aside to cool. In a medium bowl, mix the almond flour, baking soda, salt, and cinnamon. In a seperate bowl, whisk together eggs, coconut milk, sweet potato, and vanilla until smooth. Add the toasted coconut and dry ingredients to the wet ingredients and whisk until combined. Allow the batter to rest for 10 minutes Pour batter onto the waffle iron (this will depend on the waffle maker you’re …

Black bean burger

Sick of tofu, Falafel, or mushroom burgers? Vegan or not, black bean patties might just be the alternative you’ve been looking for. These black bean burgers are high in protein, have a complex texture and winning flavour. The mixture comes together in just 25 minutes and can be used to make patties for cooking either on the backyard grill or indoors in a skillet. Black Bean Patties Prep time: 25minutes   cook time: 7-8minutes   Serves:  4-5 depending on side preferred  1 can black beans rinsed and drained 1/2 teaspoon minced garlic 1 tablespoon mustard 1 tablespoon buckwheat flour (standard white or wholemeal flour works too) 1 tablespoon rolled oats 1 tablespoon chopped jalapeños 2 tablespoon finely chopped onions or salsa if you have some lying around 1 tablespoon chopped walnuts 1/2 teaspoon salt, to taste 1. In a large bowl roughly mash beans with a fork until it is slightly pasty. 2. Add in the remainder of the ingredients until well mixed. 3. Using your hands form the burger patties into your desired size and …

Coconut green smoothie

Coconut water is rich in potassium a great natural electrolyte replacement, it’s content is predominantly water with nutrients and minerals such as vitamin B, Vitamin C, phosphorus, calcium and zinc, essential for cell to replenishment. Coconut water is great stored frozen up to 6 months, keep them as ice cubes until ready to use. 1 Celery stalk. 1 Pear deseeded. Coriander. 1 Mango skinned and deseeded. 300ml coconut water. 1 teaspoon Bee Pollen. 1 teaspoon Spirulina. Place all ingredients into the blender, start at the lowest speed until a puree forms, turn the blender on high for last remaining seconds. The blending should take about 30 seconds, try not to over do it. Recipe serves as two portions, you can choose to share, freeze, or keep a portion as a booster for later in the day.

Detoxifying and cholesterol lowering all in a cup.

The pungent scent in celery butylphthalide is a component that helps reduces bad cholesterol. Celery is rich in vitamin C and also commonly known for it’s detoxing capability due to it’s high alkaline properties. This understated vegetable is best consumed on a daily basis to help promote overall health. When selecting celery, look out for firm crisp stalks with fresh green leaves, if you find celery too pungent for your liking try choosing ones lighter in colour, the darker shade will be stronger in scent and flavour. Store celery in the refrigerator placed veggie bag, to revive limp stalks let them soak in water for a few minutes prior using. 1 orange peeled, deseeded, and chopped. 1 celery stalk. 1 cutting of wheatgrass. 1 teaspoon of spirulina powder. 1 teaspoon maca. Place all ingredients into the blender, start at the lowest speed until a puree forms, turn the blender on high for last remaining seconds. The blending should take about 30 seconds, try not to over do it. Recipe serves as two portions, you can …