Easter Bomb Bomb - Delicious Festively Filled Chocolate Shells

Easter Holiday is all about chocolates, cinnamon, dried fruits, cookies etc... This is a perfect opportunity to indulge myself into chocolates (like a lot), so I have to make sure my family and friends are enjoying healthy and delicious treats as well. In this recipe I use Well and Happy Chocolate bars to make these festive filled Chocolate Shells - Easter Bomb Bomb! 

The Easter Bomb Bomb is completely dairy free, refine sugar free and high in fibre. Most importantly everyone who has tried them said they are absolutely tasty! Spend some time with your children, family or friends and make this delicious treats. I promise these Bomb Bomb will impress your guests as much as freshly baked Hot Cross Buns! 

Ingredients:

Chocolate Shell:
90g / 2 bars W+H chocolate bars (you can use any flavours to create other colours combinations)
*my favourites are Midnight and Caramello

Filling:
120ml Coconut cream (Refrigerate a can of coconut milk overnight or at least 4 hours then scoop cream settled on top)
2tbsp Cacao butter / Coconut oil, melted
2 tbsp Brown rice syrup / clear local honey
2 tbsp Coconut flour
1/4 cup Raisins
pinch of grounded cardamon
whole nutmeg (10 strokes using a microplane grater)
1/4tsp Turmeric 

Directions:

1.  First break chocolate bar into a glass bowl and melt over a bain marie (this video teach you how to prepare it).
2. Remove from heat. Using a ladle, pour melted chocolate over the mold until each 'shell' is coated with chocolate. Flip the cold upside down, allow excess chocolate to drip back into the bowl of melted chocolate. Then with a spatula away Place the cold into the refrigerator to harden the chocolate. 
3. Meanwhile, prepare the filling. Cut raisins into tiny pieces. Combine melted cacao butter or coconut oil, coconut cream, raisins, your choice of natural sweetener, and spices in a mixing bowl. Add coconut flour, whisk to combine. 
4. Remove the mold from the fridge. Fill the shells with the filling mixture, leaving small gap (do not fill the mold all the way up). Pop the filled shells back into the fridge for 30 minutes. 
5. Remove the mold from the fridge once again. Fill each mold with left over melted W+H chocolate. You should be quick with this step as the chocolate hardens almost immediately.
6. When the chocolate shells are completely hardened, pop them our of the mold and sprinkle with turmeric powder to decorate. 

Happy Easter Everyone!

How To Make The Perfect Smoothie Bowl: On Top with Grated Chocolate

Smoothie bowls are everywhere now. It all began with the Acai bowl trend, but it's getting more interesting now. People are being even more creative with the toppings. Scrolling through instagram every morning, I always see at least one smoothie bowl instagram post (more like a smoothie spam every morning). These inspire me to elevate my smoothie bowl to, what I call, a Super Bowl. 

If you follow me on instagram and check out my Instagram story, you will see how much smoothie (liquid-gold) I consume everyday. I sneak in at least functional drink per day. Whether it is for a better mood, stress relief, better focus or sneak in some daily greens, blending it all together ensure you can get yourself back on track, quick!

Here are some tricks and basics for the perfect bowl. Just follow the guideline and you will be the most creative person you could never imagine! 

Follow the formula: BASE + LQUID + SUPER BOOST + FIBRE + TOPPINGS 

To make a creamy BASE
Avocado
Banana (I stick with no more than one banana per smoothie, you do not want that sugar crush)
Zucchini
Berries (1/2 cup per serving)
half & half of the above

LIQUIDS

1 cup plant based milk / goat kefir / cold pressed juice(make sure the flavours go well though)

**Note - If you ran out of the liquids base, simply add 1tbsp of nut or seeds butter + 1cup of water.

SUPER BOOST

Protein powders

Superfoods
Coconut oil/ butter
Turmeric

FIBRE
grounded chia seeds
grounded flax seeds

Acacia fibre

TOPPING SUGGESTIONS

Finely grated raw chocolate bar (I must say this is an obsession ever since I first tried it !!)
Cacao nibs
Bee pollen
Maca powder
Spirulina (swirl into smoothie to create the prettiest pattern)
Activated Nuts & Seeds
Activated Buckwheats (dehydrated for crispiness) 

.......etc.

THINK OUT OF THE BOX!

My go-to recipe is simple and fruit-free! The ensure you do not get the sugar rush and best of all you can have it anytime of the day (think dessert on Friday night..!).

Ingredients:

Smoothie bowl

1/2 Avocado 

2 tbsps grounded chia & flax 

1cup pumpkin seed milk OR 1tbsp of almond butter + 1cup water

1 serving of Protein powder
1 tbsp of coconut butter

1/2 tsp Chorella 
small knob of Fresh Turmeric OR 1/4tsp powder

Toppings

finely grated W+H Midnight bar

Maca powder

Bikinis

Coconut flakes

Activated Seeds (e.g.pumpkin seeds/ hemp seeds)


Directions:

1. Combine all ingredients in a high speed blender, blend on high for 30-45 seconds. 
2. Pour into your favourite bowl then top with suggested toppings. Bon Appetite! 

Show me your Super Bowl on Instagram #sjsuperbowl

Shop Well + Happy Chocolate bar online

https://wellandhappy.co.uk

Beautifying Hot Chocolate

This sexy hot chocolate is made with everything we need to have a glowing skin. When it comes to skin care, the word antioxidant flies around all brands of beauty products. There is no doubt that antioxidant is essential for having healthier skin. However, while people are searching for the best skin care products, we lost track of how much we can add nutrients to our diet that will promote glowing skin from the inside out!
The spotlight ingredients of this hot choc are blood orange, extra virgin olive oil, and cacao.  

February means citrus season is back. Blood Orange is as common as other citrus. It has a taste combination of meyer lemon and raspberry, tangy and sweet. With high content of Anthocyanin, a potent antioxidant that fight free radicals, Carotenoids that prevent  UV light damages, and Vitamin C, blood orange takes over the old-boring blueberries!

Olive oil. We all know Extra virgin olive oil is one of the healthiest form of monosaturated fat, but have you heard of phenol? Phenols is another powerful antioxidant that lower inflammation and fight free radicals. What is more interesting is that this encourages production of collagen(who doesn't want that!). Along with it, high quality olive oil also contain vitamin E which is essential for restoring skin cells (commonly known as anti-acing effect!).

Do you like chocolate? I introduce you to the ultimate superfood - Raw Cacao. It contains more antioxidant than any black tea and surprisingly another superfood goji berries! 
In this recipe, I used the Zesty bar from Well + Happy. They make raw organic cacao bars that are free from refined sugar and burst with nutrients. Personally I did not use any sweetener for this hot chocolate because there are natural sweetness from the chocolate bar and fruit itself. 

Beautifying Hot Chocoalte
Serve 2 or 1 in a huge mug

Ingredients:

1 blood orange, juiced (use regular orange if blood orange is not available in your area) 
2 tbsp Extra Virgin Olive Oil
1/4 tsp Cinnamon 
pinch of sea salt
1 tbsp of honey or stevia- 2-3 drops(extract) or 1tsp(powder)
1 bar of Well + Happy ZESTY chocolate bar
250ml of warm water

*Top hot chocolate with frothed non-dairy milk and dried black olives (optional)

Brewing Directions:

1. Half blood orange and squeeze its juice into a blender or tall container (if using immersion blender). 
2. Add olive oil, cinnamon, sea salt, and honey or stevia along with the juice. 
3. Break the bar of chocolate into a bowl then add warm water (not boiling as it will destroy all the good stuff!). Stir until the chocolate is melted then pour melted chocolate into the blender. 
4. Blend it on high and pour into your favourite mug. Enjoy! 

Shop Well + Happy Chocolate bar online

https://wellandhappy.co.uk

CHIT & CHAT: Meet Stephanie of POLLEN & GRACE on Delicious Healthy 'Food to Go'

I'm posting on my birthday with one of the most inspiring food-to-go brand in London. Let me introduce you to --- Pollen and Grace.

Pollen and grace make delicious and healthy food easily accessible for everyone. Packaged beautifully and ready-to-serve meals are free from gluten, wheat, dairy, and refined sugars, making it suitable for people who wants a healthier gut, glowing skin and overall well being!

I met Stephanie at Fare Healthy, a festival that brings together UK's best representations of health and well-being. She is so friendly and cannot be more inspiring to have created such amazing brand. Check out the short interview video below (featuring their yummy Detox Box!) 

At the booth that day, Pollen and Grace have their best selling items for this season (yes they change their menu according to what's available in the season! Isn't that amazing!). Such as raw beauty bars, paleo banana bread, almond buckwheat granola to take home, and last but not least two flavourful yet healthy lunch boxes - Detox Box and Probiotic Box.

One Minute with Stephanie from Pollen & Grace

Where to find Pollen and Grace to-go meals?
If you're in London, you will find Pollen and Grace spread across the city, from Planet Organic to my favourite fitness studio Xtend Barre London and for the travelist and shops lover you can head over to FoodHall at Selfridges. To learn more, see the interview:)

~ Xtend Barre London, 94 Marylebone High Street, London, W1U 5HJ United Kingdom
   +44 16 6449 4949, London@xtendbarre.com

First of 2017 - Travel Guest Post: Bangladesh

Hellooooo! Happy New Year to my lovely readers!

I would like to introduce you to Ngo Hin Man, a travel geek and a childhood friend of mine. I admire how he manage to travel during his college years simply out of interest. He leaves behind home comfort and explore the world! To him it is all about the experience after all. 

Here it is - Bangladesh - one of the most densely populated countries. Located in the East of India, surround with rivers, forests and thousands of people.. Poverty is spread over this place, it is heart broken. Through Hin's sharing, sometimes even the most visually unappealing places can, indeed, bring us the most memorable and incredible adventure. It is well worth it.

Now, Ngo Hin Man is taking over for the rest of the post !

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 

Bangladesh. Crazy place.

When I travel, I chose somewhere interesting. Interesting need not to be beautiful, astonishing, but FUN!  Somewhere that I felt crazy and I won’t see it anywhere else on Earth. 

The Black River — polluted by the heavy industry in Dhaka Shipping breaking yard — one-third of cargo ships break down in here. Yes, it is not movie effect, it is true. Avengers did filmed here.

               The Black River

The Best Porridge Mix

Which grains should I soak for breakfast tomorrow? Buckwheat, oats, millet, oats, amaranth or quinoa. I went for buckwheat at last. Woke up the other morning, and I was craving for something else, something creamier, mushier when cooked, just like baby food. So I reach out for some Millet instead. BUT it's not soaked! That's not ideal for my little tummy.. should I stick with buckwheat porridge or creamy millet sacrificing my gut? At a point I am just so greedy that I want to have every types of grain in one bowl. Did I mention I'm a die-heart fan of WHOLE GRAINS?

I have got you cover with this recipe. It is a balance mix of varieties of whole grains and it's so versatile that you can use this mix from day to night, breakfast, lunch or dinner! There are tons of researches that have proven - whole grains promote restful sleep by enhancing the production of insulin that plays a main role on assisting tryptophan to our brain. Tryptophan is an amino acid that essential to the production of serotonin which promote feelings of security and relaxation. (You see how everything is interconnected spontaneously in our body? How amazing!!) 

The Best Porridge Mix

Makes 6 cups, Serves 18

Ingredients:

2 cups / 360g Buckwheat 

1.5 cups / 280g Amaranth 

1.5 cups / 300g Millet 

1 cup / 180g Quinoa

1.  Combine all dry grains in a glass-jar or an alright container. 

The Classic Porridge (Berry & Almond) 

Serve 1

Ingredients:

1/3 cup / 62g Porridge mix

Water to soak

200ml  Milk of your choice (coconut milk and ricemilk are my favourite) 

pinch of Vanilla powder

1/4 tsp Cinnamon 

pinch of Salt

Simple Blueberries Compete

Handful of Blueberries (any berries will work)

Splash of maple syrup

Toppings:

Almond butter

Pumpkin seeds

Flaxseeds

Blueberries compete 

1. Cover porridge mix with water. Soak for at least 6 hours or overnight.
2. Strain and rinse grains under clean water. In a saucepan, combine the soaked grains, milk of choice and vanilla. Bring it to a boil, then lower heat to let simmer for 15-17minutes. Keep stirring in one direction while the porridge is cooking, this makes it velvety and creamy! 
3. Once grains are fully cooked and porridge begins to thicken up, stir in cinnamon and pinch of salt. Remove from heat immediately and cover to let it steam for 5-10 minutes.
4. Meanwhile, prepare the blueberries compete. Place berries on a pan of medium high heat, let it warm through. Then start to crush the berries to release its natural juices. Remove from heat, add a splash of maple syrup. Set aside for toppings. 
5. Pour cooked porridge into your favourite bowl, top with the berries compete, almond butter, seeds, and some cacao nibs for chocolate lover. Add more milk if you wish. Enjoy!

Golden Porridge (Savoury: Turmeric & Miso) 

Serve 1

Ingredients:

1/3 cup / 62g Porridge mix

Water to soak

200ml Kombu stock

1/4 tsp Turmeric powder

pinch of Cayenne pepper

1/2 Tbsp Miso 

Tahini Miso Spread

1/4 cup / 60ml Tahini

2 Tbsps Extra virgin olive oil 

1 Tbsp Miso 

1 Tbsp brown rice vinegar (or apple cider vinegar) 

Toppings:

crack of Black pepper

Toasted black sesame 

Tahini miso spread

Fresh coriander 

Crushed nori

1. Cover porridge mix with water. Soak for at least 6 hours or overnight.
2. Strain and rinse grains under clean water. In a saucepan, combine the soaked grains, Kombu stock, miso and turmeric powder. Bring it to a boil, then lower heat to let simmer for 15-17 minutes. Keep stirring in one direction while the porridge is cooking.
3. Once grains are fully cooked and porridge begins to thicken up, stir in a pinch of cayenne pepper. Remove from heat immediately and cover to let it steam for 5-10 minutes.
4. Meanwhile, make the tahini miso spread. Whisk all ingredients until smooth in a small bowl. Set aside for toppings. 
5. Pour cooked porridge into your favourite bowl, top with tahini miso spread, crushed nori, toasted sesame, fresh coriander and crack of black pepper(maximising the benefits from turmeric!!) . Enjoy!

Have a great day, lovely readers! 

iKyoi - Guest Chef Series at Carousel

I have been looking forward to visit Carousel in London. I love the concept of having guest chefs every two weeks, sharing cuisine from all over the world and be inspired by innovative chefs!

The place holds a little more than 30 dinners. The interior gives an impression of rustic, homey and filled with wooden chairs and long dining tables. Long string lamps hanging on the ceiling over the dining tables makes me feel extra cozy and warm. At Carousel, all diners seat at two community tables so you get to know new people, after all communication makes up part of a great meal. 

What's more excited is, I'm lucky to have chef Jeremy Chan at Carousel at the moment. iKyoi is a soon-to-open African restaurant in London. iKoyi is hugely influenced by the Nigerian and Senegalese cuisine, and in fact my first ever West African influenced dining experience. Let's step right into the fun and delicious food!

Plantain, Scotch Bonnet, Raspberry powder

Perfectly crispy the outside and gooey plantain the inside, most important no soggy middle. Heard so much about scotch bonnet but had never tried it. Today I get to try it and immediately fallen in love! The tapioca based emulsion is hit with right amount of scotch bonnet for a fiery kick. It is delicious with the deep fried plantain. A very nice start introducing the chef's cooking and indicates a beginning of an African journey.

Octopus Efo, Toasted Cassava 

Crispy tail of Octopus

Octopus being one of the most difficult seafood to perfection. I often get disappointed. However this dish is absolutely top of the class. The 'Efo' is what surprised me, perfect balance of spices and bursting with flavours! Me and my family jokes about the Efo tastes like Chinese 梅菜扣肉 (Meigan cai cooked with meat) - Meigan cai is a kind of salted chinese cabbages or mustard greens - with the addition of traditional Chinese ingredients 豆鼓 (Douchi) - fermented black soybean that are used to flavour a lot of Chinese dishes. 
The octopus is served on a fermented rice masa airy 'cake', it is another favourite of mine. The whole combination is a stunner. The nastacuin leaves gives a little citrusy and 'pop' to our taste bud. 

Pepper Soup

Very rich in flavour but clear as a french consume. What makes this special is that chef Jeremy has used the which is known as traditional Chinese cuisine which brings out strong mushroomy flavour. It contrasts with some citrusy taste herbs and mini-size-veg. 

Mackerel, Tiger Nut Milk, 

The mackerel is not what I expected to be, I don't like the fish personally. It's not define enough, especially the temperature which is what I found not too pleasant about. It's kind of cold but not so..I know it sounds ridiculous that's why I don't really like the fish itself. If you have seen my previous recipes posts, you probably know I have slight obsession on tiger nut. The Tiger nut milk is delicious, silky smooth, sweet and goes well with the mackerel.

Beef Suya, Condiments

On to the main! Beef brushed with crayfish butter is cooked to perfection. Definitely another spot light of the meal. The condiment taste amazing! Best spices blend I have ever tasted. It really lifts this dish to another level, I believe Chef Jeremy has added dried crayfish 'miso' (the brain) to the condiments which is brilliant! 

Curry leaf, Strawberries, Grain of Paradise 

Dessert is curry leaf ice cream with a semi soft meringue and some strawberries underneath. Curry leaf ice cream is light and refreshing however the meringue is too sweet for my taste.