All posts by Genevieve

Dairy Free Rice Pudding

Treats, , , , , , , , , ,

Dairy free rice pudding

It is many years since I have made a rice pudding, but it brings back memories of childhood. It is something my mother used to make when we were small. To make this one dairy free I have substituted the milk and cream for coconut milk and cream, and added cardamon to the cinnamon stick to add a fragrant flavour.

Ingredients

  • 1 cup white rice (uncooked)
  • 3 cardamon pods
  • 200ml coconut cream
  • 100ml coconut milk
  • 1 cinnamon stick
  • pinch of salt
  • 4 Tbsp honey
  • A little ground cinnamon to garnish
  • Fruit to garnish (berries or mango)

Directions

  1. Put the rice in a pot. Add the cardamon pods. Add 2 1/2 cups of water and cook for approximately 15 minutes until cooked through (you might need to cook quicker or longer depending on the exact type of rice that you are using. Short grain pudding rice is a good choice, but Basmati or other long grain rices you might have in house are also OK).
  2. Ensure that there is no water left in the rice through draining or boiling dry dependent on the type of rice.
  3. Add the coconut cream, coconut milk, salt and cinnamon stick to the pot. Turn the heat down to a very low temperature. Boil the rice gently for around 5 minutes.
  4. Add the honey. Boil for another 5 minutes stirring often to avoid the rice pudding sticking.
  5. Remove from the heat when the pudding is a thick consistency and the rice has softened.
  6. Serve in small serving bowls and garnish with a little cinnamon powder. Serve with fruit (mango, berries or spiced apple are all good choices)
  7. Serves 5-6

Variations: you could also stir a handful of frozen cranberries or sultanas through the rice pudding when you add the cinnamon stick.

Music to go with it…
Listen on Spotify: Emily Rice – Find me here

Paleo Eggs Benedict

Breakfast, , , , , , , , , ,

Paleo Eggs Benedict

Some mornings call for a hearty breakfast. Living in New Zealand, Eggs Benedict is a classic that you find on almost every cafe menu, and for which you find almost as many variations. This one uses mushrooms instead of bread, and you could add grilled or smoked salmon or pan fried bacon to this recipe if you like.

Ingredients

Directions

  1. Prepare the mayonnaise using the homemade mayonnaise recipe.
  2. Mushrooms: Cut out the stems of the mushrooms to give an open well. Sprinkle with sea salt, freshly ground black pepper and a little olive or coconut oil
  3. Cook the portobello mushrooms in an Air Fryer for 5 minutes at 200 degrees Celsius (400 degrees Fahrenheit), or in a hot oven for 10 minutes at 200 degrees Celsius (400 degrees Fahrenheit).
  4. Eggs: You can either boil or poach the eggs. I found it easier to boil them as I didn’t have to watch over them and could prepare the rest at the same time. Boil the eggs for 6 minutes in a pot of boiling water (for eggs that are still a little runny), or poach them until they are cooked to your liking.
  5. Wash the spinach in leave to sit in a draining colander.
  6. Asparagus: Heat a grill pan over a medium to high heat. Trim the ends off the asparagus. Sprinkle the asparagus with a little sea salt and freshly ground black pepper. Cook at a medium high heat for 4 minutes, stirring frequently to avoid burning. When the asparagus is cooked, remove it from the pan.
  7. Spinach: In the same pan that you cooked the asparagus in, add the spinach (which should still be a little damp, but not wet from washing it) to the pan and stir quickly. It will cook rapidly in the steam of the water that you used to wash it in. Cook it only long enough so that it wilts. Do not overcook. It will take about 1 minute.
  8. Putting it together: Place the portobello mushrooms on a plate. Spoon 1/4 of the spinach into each of the mushrooms. Shape the spinach a little to make a little well if you have boiled the eggs so that they do not fall off. Top each mushroom with the peeled boiled egg, or poached egg. Drizzle over some homemade mayonnaise. Grind over a little more black pepper and a sprinkle of sea salt. Serve with the grilled asparagus for a hearty breakfast.
  9. Serves 2 people.

Music to go with it… we’ve paired it with another kiwi classic – Bic Runga
Listen on Spotify: Bic Runga – Anthology

Homemade Mayonnaise

Condiments and Dips, , , , , ,

Homemade wholefood paleo mayonnaise

I was quickly whipping up a jar of mayonnaise this morning to go over an Eggs Benedict breakfast, when I wondered why we ever bought Mayonnaise? It is so easy to make, and doing so means we avoid all the processed ingredients in the store bought stuff. For sure I am never going back.

Ingredients

  • 1 large egg (preferably organic)
  • 1 Tbsp freshly squeezed lemon juice (1/2 a lemon)
  • 1/2 tsp sea salt
  • freshly ground black pepper
  • 150ml olive oil (preferably not extra virgin)

Directions

  1. Place the egg, lemon juice, sea salt, and pepper in a blender
  2. Blend all of the ingredients, starting on a slow speed while you add the olive oil to avoid spattering it all around your kitchen.
  3. Add the olive oil while the blender is running in a slow stream. I suggest that you don’t remove the lid of the blender, but just lift it enough to be able to pour the olive oil in underneath it while the blender is running.
  4. Put the cap back on the blender and turn up the speed. Blend the mayonnaise until it has formed into thick emulsion. This will not take very long, do not over blend it.
  5. Can be used as a replacement for hollandaise sauce on an eggs Benedict, with sweet potatoes, or as a dressing.

Music to go with it…
Listen on Spotify: Mahoney Harris – We Didn’t Feel Alone

Snorkeling Pulau Bunaken, Indonesia

Escape, , , , , , , ,

Pulau Bunaken is an island off the coast of Sulawesi in Indonesia. Sulawesi lies next to Borneo, and is approximately 1700 km from North to South as you can drive it.

Getting there and away
A flight from Singapore or Kuala Lumpur (Silk Air, Air Asia, Garuda) into Manado leaves you a half our drive and 40 minute boat ride from the island and some of the most spectacular diving and snorkeling in the world. Boats to the island can either be arranged through your hotel, or there are both private boats and a regular ferry service from the Manado harbour to Bunaken and Siladen.

Accommodation options are available on Bunaken, Siladen or on the mainland in Manado. We stayed at the “4 Fish Hotel” in Tongkaiana which allowed us to go over to Bunaken and Siladen, but also explore the volcanoes and markets around Manado. The 4 Fish can be booked through Booking.com or Agoda. We also had lunch at the Siladen Resort Hotel, and if you are looking to go a bit up market, then this is a beautiful choice with a very nice pool, spa and close to the Siladen reef.

Where to go snorkeling
Pulau Bunaken and Pulau Siladen are small islands, surrounded by coral walls. These walls house drop off to around 30m, and house an abundance of life. They are inhabited by a myriad of fish, turtles and sharks. Sea snakes can also be seen amoungst the reefs.

Lekuan 1, 2 & 3, Tengah and Bunaken Timur 1 & 2 are the best places for Snorkeling on Bunaken. For Siladen, jump off the jetty and follow the current down the wall to the old jetty. It is quite a distance and there is an abundance of life in the shallows above the reef, and along the wall. Be conscious of the currents (especially with children) as they can be quite strong when the tide is turning.

If you are looking for even more diving or snorkeling options, you can also head across to the other side of the peninsular to the lesser visited Lembeh Straight, which also has spectacular diving spots.

Dive sites bunaken siladen and manado

What to pack
We were traveling with 3 children this time – 12, 8 and 6 years old. For our 6 year old son we had flippers, and this helped in the stronger currents. It also helps to get them confident swimming in a snorkel in a swimming pool before you go.

A rash shirt is essential to avoid sunburn and avoid touching the corals. I also wore yoga pants while snorkeling as I am prone to burning. If you have your own snorkeling gear then it is a good idea to take it with you as the gear available for hire is not necessarily the best quality.

Please be careful not to touch the coral. It is not stone and you will damage it, but  there are also fire corals that leave your skin very swollen and itchy if you brush against it. “Mopiko” anti itch cream which you can pick up in the pharmacy at Singapore Airport is quite effective against the itch if you do end up touching the fire coral.

Plastic pollution is a real problem in Indonesia, please don’t add to it by throwing your plastics into the sea. Take your rubbish with you back to your hotel rather than leaving them on the boat.

Enjoy!
We had an absolutely brilliant time snorkeling around Pulau Bunaken and Siladen. Swimming hand in hand along the reef with my 6 year old son, with a myriad of fish around us, in a life sized aquarium was an experience that will be long remembered.

Snorkeling Pulau Bunaken Sulawesi Indonesia

Lemon, Lime and Ginger Green Tea

Drinks, , , , , , , , , , ,

Lemon lime and ginger green tea

The weather has gotten so hot in Singapore that I am searching for new refreshing drinks to quench my thirst, but that also taste great. This is my latest experiment. It can be drunk either as a hot tea, or served over ice for a refreshing summer drink.

Ingredients

  • 1 lime
  • 1 lemongrass stalk
  • 4 slices of fresh ginger
  • 1 green tea bag or 1/2 tsp of green tea leaves
  • 1 litre water

Directions

  1. Crush the lemongrass stalk either using a knife laid on top of the stalk and banging it with your fist, or using a clean meat mallet.
  2. Slice 4 slices of ginger approximately 0.5cm wide from your fresh ginger root
  3. Cut the lime into quarters to expose the flesh
  4. Place the lemongrass stalk and fresh ginger, along with 1 litre of fresh water into your water kettle (jug)
  5. Boil the jug / kettle
  6. Add the boiled water, lemongrass, ginger, lime pieces and green tea to a tea pot (preferably one with a filter).
  7. Allow the tea to brew for around 15 minutes so that the water has cooled down enough to drink. The tea will continue to increase in flavour the longer you leave it.
  8. Enjoy either hot or over ice with slices of lime for a refreshing iced tea.

Music to go with it…
Listen on Spotify: The Map Room – The Map Room

Vegan Chocolate Orange Mousse

Treats, , , , , , , ,

 Vegan Chocolate Mousse

When I was staying at Villa Flow in Bali they made me an avocado based chocolate mousse, and I have recreated it at home, but with some added orange. Orange chocolate has always been my favourite. Do make sure that your avocados are ripe before you make this. Unripe avocado is not a welcome flavour in a dessert. 

Ingredients

  • 150 g dairy-free dark chocolate, plus extra for garnishing (I used “Lindt Excellence 90% cacao” pure chocolate. It is worth checking the label to make sure you don’t get one with sugar as the first ingredient)
  • 2 large ripe avocados
  • 2 tablespoons cocoa powder
  • seeds of 1 vanilla pod (optional)
  • 3 tablespoons maple syrup
  • 1/3 cup almond milk or coconut milk
  • 1/2 tsp orange peel

Directions

  1. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
  2. Halve and stone the avocados. Scoop out the flesh of the avocados with a desert spoon. Add into a food processor bowl, discarding the skins.
  3. Using the finest grater you have, rasp off the peel of an orange or mandarin.
  4. Add the cocoa powder, vanilla, maple syrup, and almond/coconut milk to the food processor and blend for a few seconds. Scrape down the sides with a spatula, then blend again to ensure that it is well combined.
  5. Pour in the cooled chocolate, then blend a final time until creamy and smooth.
  6. Divide the mixture between six small bowls, and refridgerate for at least 30 minutes.

Music to go with it…
Listen on Spotify: Lower Dens – Escape from Evil

 

Avocado Vinaigrette Dressing

Condiments and Dips, , , , , , , ,

Avocado Vinaigrette dressing

In Singapore it is always salad weather, which means that we tend to eat them a lot. But continuing to get variation into our diet is important to us, we don’t like to eat boring! Last night I decided to spice up a chicken and lettuce salad with a little Avocado Vinaigrette. This looks a lot like a mayonnaise when it is finished, but has the tartness of a vinaigrette.

Ingredients

  • 1 ripe avocado
  • 1/4 cup apple cider vinegar or white wine vinegar
  • juice of half a lemon
  • sea salt and freshly ground pepper
  • 3/4 cup extra virgin olive oil

Directions

  1. In a blender combine the avocado, vinegar, lemon juice, sea salt, and freshly ground pepper. Blend together
  2. Lift the lid of the blender just enough that you are able to pour in the olive oil in a continuous stream while the blender is still running. Note: do not take the lid off completely as you will end up with avocado all around your kitchen and that is not a pretty sight…
  3. Pour the olive oil into the blender in a slow steady stream so that it all combines together. The dressing will be a little bit runnier than mayonnaise, but with a similar consistency. Please don’t expect that it will taste like a mayonnaise though, because it has the tartness of a vinaigrette instead.
  4. Use as a dressing on a salad to make a Caesar style salad. We added lettuce leaves, sliced chicken, sliced cucumber, sliced radishes and mint leaves for a refreshing dinner salad.

Music to go with it…
Listen on Spotify: Breaks Co-op – Sounds Familiar

Zucchini Pappardelle with Avocado sauce and Mushrooms

Lunch and Light Meals, , , , , , , , , , , , ,

Zucchini Pappardelle with avocado nut sauce and mushrooms

This is a light, healthy, lunch that gives you a lot of vegetables in one meal. Is made more substantial through the avocado sauce, and given a little bite through the chilli, which you can leave off if you are not a chilli fan. It is enough for 2 people, but for bigger eaters you might like to add an additional zucchini.

Ingredients

  • 2 zucchinis (1 per person)
  • 50g soft nuts (Brazil, almonds, walnuts, cashew or a mix)
  • 2 avocados
  • juice of half a lemon
  • handful mint leaves
  • 50ml olive oil
  • sea salt
  • freshly ground pepper
  • 150g mushrooms
  • chilli flakes
  • coconut oil to cook

Directions

  1. Using a flat peeler or grater shave slices of the zucchini (courgette) to make the pasta
  2. Slice the mushrooms into 1-2mm slices
  3. Take a blender jar or food processor bowl. Add the nuts and blend for 15-20 seconds to chop the nuts roughly.
  4. Cut open the avocados and remove the pits. Scoop out the flesh and add it to the blender. Add the lemon juice, mint leaves, olive oil, a pinch of sea salt and a few grinds of freshly ground black pepper.
  5. Blend the mix to a smooth mix. There might still be some nut chunks, and that is ok. It adds texture.
  6. Pan fry the mushrooms in a pan with a little coconut oil, sea salt and freshly ground pepper for 2-3 minutes until softened. Remove from the pan.
  7. in the same pa, heat a little more coconut oil, add the zucchini pasta and quickly pan fry for about 2 minutes. You are only trying to soften and warm them through, not to cook them until golden. 
  8. Pile the zucchini pasta onto 2 plates. Top with half the avocado mix on each plate. Top with the mushroom mix. Garnish with some chili flakes, freshly ground black pepper and some olive oil. 

Music to go with it…
Listen on Spotify: Gin Wigmore – Gravel & Wine

Cardamon Black Tea

Drinks, , , , , , ,

 Cardamon Tea

When I lived in India I loved Masala Chai (a milky spiced tea), but I have also discovered that adding Cardamon to black or green tea without adding milk is also a delicious, and warming tea. Cardamon originates from the area including India, Pakistan and Bhutan. It is a  fragrant spice that adds aroma and depth to a variety of both sweet and savoury dishes. It is very easy to buy in most Western Supermarkets in the spice aisle.

Ingredients

  • 4 green cardamon seeds
  • 1 tea bag of black or green tea (or 1/2 tsp of loose tea leaves)
  • 500ml water

Directions

  1. Crush the cardamon pods. You can do this either by squeezing them between your fingers or by placing them on a board, laying a knife flat on top of them, and banging them with your fist.
  2. Make sure that the pods are open, and you can see the black seeds inside, but not yet that the seeds are falling out of the pods. Exposing the seeds to the water will add even more fragrance to the tea.
  3. Place the cardamon pods into a water kettle (jug). Add 500ml of fresh water and boil the jug / kettle.
  4. Add the tea bag to a tea pot with a strainer. Pour the water and cardamon pods into the kettle.
  5. Let the tea brew for around 5 minutes and then serve.
  6. Makes 2 cups.

Music to go with it…
Listen on Spotify: Ijahman Levi – Lilly of my Valley

A lesson in bravery

Mind, , , , , , , ,
Lois snorkeling, Pulau Bunaken, Sulawesi, Indonesia
Last week we went to Sulawesi in Indonesia for the week with family, and I got a lesson in bravery. Not from a grown up, but from a little girl.
 
We normally think of bravery as something macho. People who go into burning buildings. Who ignore fears, or are fearless. But I say that bravery is feeling the fear and doing it anyway, and that is what Lois did last week. 
 
Lois was horribly scared the first time we lowered her down the steps of the boat, mask on and snorkel ready. She was scared of the depth of the water. Worried about the fish and what there would be hidden in the water. Worried about the things she couldn’t see. 
 
It took some time, but we got her into the water. Hand in hand she panicked. It was too much, and she scampered back up the steps and into the safety of the boat.
 
We headed off and came back with stories of how amazing the under water life was. How beautiful the corals were. Would she like to have another go? Where we are now is not very deep, you can see the coral through the water, would you like to try?
 
She looked worried, but agreed to try again. Barry lowered her into the water, gave her some reassuring words, held her hand and pushed off from the boat over the shallow corals. Little fish swam below her, she could almost reach out and touch the coral. 
 
Slowly she increased in confidence. Slowly she dared to cross the deeper water to get to the reef. Eventually she even swam by herself without holding someone else’s hand. By the end of the week she could dive under the water in the swimming pool and blow the water out of the snorkel tube. She was comfortable in the snorkel and mask, she had felt the fear and done it anyway. 
 
And that to me is true bravery. 

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