heartyspoonful

"There were some problems only coffee and ice cream could fix."

- Amal El-Mohtar

 Growing up in Southeast Asia, what I've come to known as "typical" cuisine was rather different from what the Western world has to offer. Chocolates weren't as creamy as what's sold in stores in North America. Dairy products definitely taste different. Sure, we had a supply of fresh milk because of my grandma's farm, but milk consumption was usually from powdered versions. Let's not even get started with cheese. Connoisseurs would faint at the idea that what I've known as cheese to actually be real cheese. (It isn't.) Ice cream was also a story of all sugar and not so much cream. There's something very artificial about it. Then again, I couldn't stomach much dairy so ice cream has never been in my top three comfort food. My multiple broken hearts were never fixed by Ben & Jerry's. That would just be a lot more (physical) pain. But I remember how growing up, my grandparents who lived in California always sent us Hershey's Cookies & Cream bars and my mum would mix in pieces with vanilla ice cream, and my six year-old self thought that was genius. It was one of those treats that I knew was worth the pain, literally. Of course, that didn't last long.

Since I can't consume normal ice cream, one because I'm intolerant to all dairy products and two because I'm vegan, I'm taking matters to my own hands. I tolerated a full week of resisting Oreos. I mean, are they or aren't they vegan? But with just the principle of the thing, I decided to go against purchasing Oreos. So I headed to my local health food store and asked for a substitute. I'm glad I found Ktoos cookies, which are dairy free and gluten free. They're smaller than Oreos, with less filling and a crumbier texture, but I'm not complaining. Their purpose is to crumble...

Cookies & Cream Nice Cream
Serves 1

Ingredients:

• 2 frozen bananas
• 1 tbsp almond milk (adjust as needed)
• Dash of cinnamon
• 2 creme cookies 

In a hi-powered blender or food processor, mix together frozen bananas, almond milk, cinnamon and 1 cream cookie. Blend until well combined. Transfer to a bowl ad freeze as needed. Top with crumbled creme cookie.Simple.

Enjoy! xx

"I eat cake because it's somebody's birthday somewhere."

• 2 tbsp coconut flour
• 1 tsp baking powder
• Dash of cinnamon
• Pinch of salt
• 1 tbsp peanut butter or tahini (or nut butter of choice)
• 1/2 of a banana, mashed
• 1 tsp vanilla essence
• 1/4 cup almond milk 
• Chocolate chips

Variations:

• For a chocolate mug cake, add 1 tbsp of cocoa powder or carob powder.
• For a gingerbread mug cake, add 1 tbsp of molasses and a pinch of ginger. 

Mix all ingredients in a mug except for the chocolate chips. Once properly mixed, top with chocolate chips.

Microwave for 3-4 minutes until coconut flour is set and the liquid has been absorbed.

Enjoy! xx

"No matter how long the winter, spring is sure to follow."

- Proverb

It has been and still is a rather confusing winter here in my city. There are days where the air just chills you right into your bones, where even the idea of stepping a foot, nay, even just a toe, outside is dreadful. But there are also days where everything is white, covered in such majestic snow and your heart is warmed by the stillness. However, I must say that since March came a-knockin', I'm impatiently waiting for spring, for blossoms, for lighter weather, for a sign of bright life. Maybe I'm putting too much expectation on a season, but isn't it how it usually goes?

I practise yoga regularly, mostly on my own. I have a friend who's a yoga instructor to thank for the discipline. I used to attend yoga classes in studios though and I reckon I began to miss that interaction. So a few days ago, I decided to buy a membership for hot yoga classes. And I'm very happy with my decision! I've only gone twice, but I love it. I love the challenge, the sense of community, the burn. I used to be so anxious with these classes, always afraid that people are out there to judge and be mean, so this is a big step forward for me. And I'll just say that arrival of spring is making me think more positively and bring back my sense of adventure.

Honesty time: My winter eating habits have been... a rollercoaster ride to be sure. I suffered from binge eating a lot at night and I went to bed sick, both physically and mentally. I'm re-learning to listen to my intuition, to shush out the voices that are only out there to make me feel empty. As my little redemption, I'm spending more time preparing snacks that I know are tasty and will kick out any craving because they're filling. And chia seed pudding is perfect! Load it up with fruits and you've got vitamins, antioxidants and protein altogether.


Chia Seed Pudding
Serves 1

Ingredients:

• 2 tbsp chia seeds
• 9 tbsp almond milk (or nut milk of choice)
• Dash of cinnamon 
• Fruits (apples, berries, banana, etc.)

In a small bowl, mix together chia seeds, almond milk and cinnamon. Let sit in the fridge for a few hours. I usually do so overnight and stir it halfway through.

When ready, add in fresh fruits and top with coconut yoghurt if desired.

Enjoy xx