Nut butters made in Singapore

Nuts are great for your health. I love my nut butters and I usually buy them from Melrose or Meridian. They sell everything from almond to macadamia butter. Now, instead of buying them from foreign brands, we can reduce our carbon footprint and at the same time, support local butter churners.

One such company is Nuts About Butter, which creates their butters using baked nuts, raw honey and sea salt. They have three different flavours: almond, almond macadamia and almond sesame. You can buy them in full sized jars or small little cute ones like these below.

Nuts About Butter

I have never had nut butters with sweeteners before. The honey was a nice addition because it balanced out the creaminess of the nuts.

Blender in action
Nuts are blended into a creamy paste

Nuts about Butter can be purchased at:

On my recent trip to the Kranji Countryside Farmers’ market, I also came across nut butters made by The Hunters’ Kitchenette. Continue reading Nut butters made in Singapore

Review: Spinacas – salads delivered right to your doorstep

Some days I’m so busy at work that I don’t even have time to step out from my office to buy food. When I’m ready to buy lunch at 1230pm, I can’t go to my favourite salad places because of the long queues. Queuing up for 20 minutes to get a bowl of spinach is not what I want to do at lunch!

You can beat the queue and have a nutritious meal delivered right to your doorstep with Spinacas. Not only do they have a physical stall at Chinatown, they also deliver your food for free for orders above $30.

Phyllis, who is the owner of Spinacas, kindly dropped by my office with two bowls of fresh salad on her cute red Vespa. I love her ride. I was expecting her to show up in a van but the bike was way cooler.

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Yes, I can get used to a daily lunch delivery service

I ordered two different salads. One was the vegetarian ratatouille salad and the other was the BBQ pulled pork salad. The salad came in a plastic container, with the salad base separate from the “wet” ingredients i.e. the roasted vegetables and the pulled pork. The dressing was also placed in a separate round container.

I started with the lighter vegetarian salad. The wet ingredients, consisting of aubergine, zucchini and mushrooms cooked ratatouille-style and layered with a savory tomato sauce, came wrapped in a aluminum foil. I unwrapped the packet, which was quite a messy process, and placed the vegetables in the salad base.

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Vegetarian Ratatouille

I followed up with some good tossing. Here, you can see the base ingredients of spinach, pickled red babbage, broccoli, hard boiled egg, cheddar cheese and nuts. The dressing was a mixture of extra virgin olive oil, salt and pepper. Continue reading Review: Spinacas – salads delivered right to your doorstep

Review: Project Paleo – finally! Paleo lunches in the CBD

Back in the 2013 when I first started this blog, there was no such thing as a paleo restaurant or takeaway or cafe in Singapore. You either had to cook at home to get a good paleo meal or just close an eye and brave it outside. First, Cavemen Food opened up at Novena Square Two. And now for people at Raffles Place, we have Project Paleo.

Here is the owner Joyce with her stall at 15 Phillip Street. Her food contain no refined sugar, no harmful additives, no diary and no gluten. Olive oil is used for cooking.

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All sets go for $8, which include one main and two sides. The mains range from chicken to fish to beef to pork. The sides include sweet potatoes, mushrooms and vegetables. And fear not if you are vegetarian because you can choose three sides as well.

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I chose the salmon with cauliflower rice and mushrooms. Here’s my verdict:

  • Salmon: tender but quite plain and less tasty than I expected.
  • Mushrooms: yummy! The best part of my dish.
  • Cauliflower rice: this tastes very interesting indeed – like coleslaw but a super healthy version. Some people in the paleo world eat this to simulate the mouth feel of real rice.
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Salmon, mushrooms and cauliflower rice

My overall thought was that the dish was very small. I wasn’t full after eating even though I enjoyed every delicious morsel of food. The salmon was 150 grams and for another $4 you can add on another 100 grams. Or maybe I just have a huge appetite! Continue reading Review: Project Paleo – finally! Paleo lunches in the CBD

Now online at The Naturalyst: paleo condiments and cooking essentials

I’ve lamented before that it’s never easy to eat paleo in Singapore. Every time I go to the supermarket, I have to read the ingredients label of everything I buy. Recently I was looking for miso soup paste and I had to study the back of every packet to find one that didn’t use MSG.

There is now a new online shop in town called The Naturalyst catering to us fussy paleo eaters. Run by a lady named Regina Soh who shares the same frustrations as me about the difficulties of healthy eating, she has stocked her online shop with essential paleo ingredients such as Red Boat fish sauce, which contains just two ingredients: fresh caught wild black anchovies and sea salt. Popular paleo blogger Nom Nom Paleo loves it in her dishes. It’s really freaking difficult to find sugar-free sauce so Red Boat fish sauce is a must.

I’m also excited by her supply of coconut aminos, which is used in the paleo world as a replacement for soy products. Coconut aminos are great when you need salty flavouring. I’ve used it to fry Shirataki no-calorie noodles. Before knowing of the existence of the Naturalyst, I bought my bottle of coconut aminos from iHerb.

So without further ado, let’s meet Regina and see what the paleo diet has done for her health.

Interview with Regina from The Naturalyst

Regina

Continue reading Now online at The Naturalyst: paleo condiments and cooking essentials

Coconut water – the real deal vs the packaged drinks

Coconut water has become the latest health craze in the US over the last few years, spurred by celebrity endorsement from Madonna and Gwyneth Paltrow. The latter did a three-week cleanse in which she survived on coconut water, pumpkin seeds, miso soup and fruit smoothies, among other food. In 2010, Madonna invested US$1.5 m in Vita Coco, which as you can see from this graph below, is the market leader in the US for coconut water.

coconut water trend

I regard this with some amusement. I grew up drinking coconut water (and eat coconut flesh) straight from the husk. If you live in South-east Asia, coconuts are plentiful and cheap. You can go to any hawker centre and buy a fresh coconut for S$2. You can choose between young and small coconuts to the larger, less sweet varieties. Heck, I’ve even went camping in Pulau Hantu, which is a small island off Singapore, and my friends climbed a coconut tree to pluck the fruit fresh off the branch.

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Continue reading Coconut water – the real deal vs the packaged drinks

Review: Chocoelf sugar free chocolates

The last time I tried sugar-free chocolate did not turn out so well.¬†The brand was¬†Sugarless Gourmet Fresh Mint and I wrote about how the chocolate, which used maltitol to replace sugar, didn’t taste genuine enough. It wasn’t dark enough, it was too sweet and the mint taste was too strong.

I told myself that I would just stick to my favourite Lindt Excellence Extra Dark Chocolate 85%, which was a “real” chocolate that didn’t use fake sugar. But I was craving for other flavours so when I came across Chocoelf’s sugar-free chocolates at NTUC¬†Unity, I caved and bought two flavours – mint and green tea. Each sold for $6.80.

Chocoelf singapore

Cocoelf beat the Sugarfree brand by miles. The chocolate was creamy and had the right balance of chocolate, cream and sweetness. I find that fake sugar tends to be quite cloying, and I have written about how I hate Stevia with a vengeance. Chocoelf, on the other hand, was pleasant and well balanced. Continue reading Review: Chocoelf sugar free chocolates

Review: Kiku Japanese Restaurant – high-end but so good

Kiku is a new high-end Japanese restaurant located at Duxton. My friends and I stumbled upon this place completely by accident. We were planning to eat Mexican food at Lucha Loco but it was closed on a Monday evening.

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The restaurant was nearly empty when we entered. We were shown upstairs to a cosy tatami room and proceeded to order umeshu. I chose the ryokucha umeshu, which was made from green tea and Nankou plum. My friends ordered the yuzu lemon umeshu.

This was my first time tasting green tea and plum umeshu and I was so impressed by the flavours. I have a sour and salty tooth (as opposed to having a sweet tooth!) so I really enjoy the tartness of the plum in my drink. One small glass, however, set me back by $14. If only I can get my hands on a whole bottle somewhere in Singapore…

umeshu green tea

I don’t order the rice or noodle dishes so a good Japanese restaurant to me is one that serves a good variety of side dishes. Kiku did not disappoint. We opted to skip the sashimi but we were spoilt for choice with the cooked dishes. Continue reading Review: Kiku Japanese Restaurant – high-end but so good

Resistant starch can improve your health

Resistant starch is the new buzzword in health circles. It started with Richard Nikoley¬†unearthing research at his blog Free The Animal and the excitement surrounding resistant starch has been picked up by the paleo¬†world as a type of good starch that can be eaten even as part of a low-carbohydrate diet.¬†Resistant starch’s¬†main role is to feed the good bacteria in our gut, and subsequently, help¬†to reduce leaky gut syndrome, improve allergies and autoimmune conditions,¬†reduce colon cancer risk and¬†improve blood cholesterol. Dieters also have cause for cheer. Resistant starch can aid in weight loss by increasing satiety; it is a carbohydrate that with virtually zero impact on blood glucose.

What is resistant starch?

Essentially, resistant starch is a type of carbohydrate that cannot be digested by your body, but becomes food for your gut bacteria. Normally, starch is digested in your small intestine and absorbed by your body. The remaining non-digestible portion is called resistant starch and travels to the large intestine, where it is broken down by bacteria for energy.

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Bacteria using the resistant starch for energy in the large intestine

The subsequent by-product Рbutyrate Рis the preferred fuel of the cells that line the colon. Butyrate may reduce inflammation in the gut and other tissues and may improve our immune system and metabolism. Continue reading Resistant starch can improve your health

Shirataki “no calorie” noodles

What would you say if there was a food that would fill you up and contain practically no calories? What if there was a food that was not just good for weight management was also good for diabetes control and lower cholesterol levels?

I first found out about shirataki noodles from someone who was using it for weight loss. These are traditional thin and chewy Japanese noodles made from a dietary fibre called glucomannan, derived from the konjac root. Although they may look unfamiliar in this form, I found out that it’s essentially the same thing as konnyaku jelly, minus the sugar, which was very popular in Singapore in my schooling days. The shirataki noodles pass through your colon unchanged and unabsorbed, which makes them perfect for helping you feel full.

I got hold of two packets thanks to my cousin who was shopping in Liang Court. They came to me packed in liquid and I stored them in the fridge for a few days because I didn’t know if I could leave them out in the open.

Shirataki noodles

The most common ways to eat them are to fry them or eat them in a stew. They absorb flavours very well and my cousin recommended that I put them in a beef stew or miso soup. With limited ingredients on hand, I decided to go for fried noodles instead. I cut up some vegetables I had on hand, included lettuce, mushrooms and tomatoes. For the sauce, I chose to mix together garlic, spicy bean paste and coconut aminos, which I used as a replacement for soy sauce.

Here are step-by-step instructions on how to prepare them for frying.

Step 1: Get rid of the smell

The noodles smell a bit funny when you first open the packet and the first way to get rid of the fishy smell is to rinse them quickly in hot water. Don’t cook them for too long as they will become rubbery. One or two minutes in hot water should be enough.

IMG_0306 Continue reading Shirataki “no calorie” noodles

How I lost 2 kg in two weeks

I gained 2 kg over Christmas and Chinese New Year from overeating. It was your typical case of holiday indulgences. I ate everything in sight and convinced myself that¬†I was allowed to because the holidays were meant for merry making. Alas, my metabolism couldn’t keep up, given that I was no longer a teenager. I didn’t stick to paleo eating as well – bring on the pineapple tarts and Christmas puddings.

I didn’t realise I had gained any weight (because I don’t weigh myself) until my clothes starting feeling tight on me. My stomach, which was never really slim to begin with, started protruding out and I felt self-conscious about wearing fitting clothes. Even my bra was cutting into my chest.

Was running the answer?

I decided that I would run more. Since I enjoy running, it wasn’t a chore. It just took quite a lot of time because I wanted to go for long runs and I often didn’t have an hour a day to spare. This went on for about a month before I hurt my knee and couldn’t run anymore. The frustrating thing was that my weight didn’t budge at all. I didn’t understand why it was so difficult to lose 2 kg that shouldn’t be there in the first place. To me, I was 2 kg over my equilibrium weight. I wasn’t trying to be unnaturally slim.

At the same time, I signed up for the CFA exam – which is a really tough 6-hour exam covering financial topics – for my work. My spare time was further reduced. So I didn’t have time to go to the gym now and I didn’t have time to run. I decided to look for home exercise videos.

Home exercise videos

Friends recommended Beachbody’s Insanity¬†workout by trainer Shaun T, which was touted to be the hardest workout ever put on DVD. But you get really good results, like so:

insanity workout

Continue reading How I lost 2 kg in two weeks