Chia Seed Pudding with Home-made Almond Milk


1 cup Greek yogurt
1/4 cup black chia seeds
1 to 2 tsp maple syrup
1 cup wild blueberries
zest from 1/4 lemon
6 to 10 mint leaves, chopped, to taste (reserve some for garnish)
1/4 cup almonds, toasted and chopped

Almond Milk

1 cup almonds, raw
4 cups water, divided


  1. To make almond milk, combine 1 cup almonds with 1-1/2 cups water in a small bowl. Cover and let soak for 6 hours.
  2. Remove almonds and discard soaking liquid. Rinse almonds. Place nuts in blender with 2-1/2 cups water and blend on highest setting for 5 minutes, or until smooth milk-like liquid is formed.
  3. Line fine-meshed sieve with 2 layers of cheesecloth and strain almond-water mixture through it slowly, taking care to separate the solids from the milk. Squeeze out any remaining liquid by pressing the back of a wooden spoon on collected solids.
  4. To make chia seed pudding, mix together yogurt, 1 cup prepared almond milk, chia seeds, and syrup in a large bowl. Cover and refrigerate overnight, or until mixture has a thick, creamy consistency and chia seeds are swollen.
  5. To serve, mix wild blueberries, zest, and mint into chia seed pudding until incorporated. Divide mixture among 6 small bowls or glasses and top with toasted almonds. Garnish with mint.

Makes 6 servings.

Source: Alive magazine

Cendol Ice 珍多冰


1 pack green pudding starch 爪哇布甸粉 (see picture below)
coconut milk
crushed ice


1/4 cup sugar
3 oz slab sugar 片糖, diced
4 oz diced coconut sugar


  1. Dissolve the sugar with 1/3 cup water over low heat. Bring to a boil. Drain through a sieve and cool. Set aside.
  2. Fill a pot with ice water and ice cubes. Set aside.
  3. Mix pudding starch with 4-1/4 cups of water and cook until thickened. Keep on stirring when cooking. When it is thickened, pour it through a stainless steel strainer into the pot of ice water. The mixture will be set into stripes in the ice water. Remove, drain and chill in the refrigerator.
  4. To serve, put some syrup and the prepared stripes in a dessert glass. Add coconut milk and crushed ice. Serve cold

Source: Hong Kong magazine

Healthier Dark Chocolate Chip Cookies


1-1/4 cups whole wheat pastry flour
1 cup quinoa flour
1 teaspoon baking soda
1/2 teaspoon hemp seed powder (use your coffee grinder)
1 teaspoon wheat germ
1/4 teaspoon sea salt
1 cup raw agave nectar
1/4 cup packed brown sugar
3 tablespoons unsalted butter, softened
2 eggs
1 teaspoon vanilla extract
1-1/2 cups dark chocolate chips


  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  2. In a large mixing bowl, blend together flours, baking soda, hemp seed powder, wheat germ, and salt.
  3. In a separate bowl, mix agave nectar, brown sugar, butter, eggs, and vanilla. Stir in chocolate chips.
  4. Slowly add the flour mixture to the wet ingredients until you create a batter.
  5. On prepared cookie sheet, place cookie batter in balls that measure about 1 tablespoon. Cookies should be about 2 inches apart. Do not press down.
  6. Cook for approximately 8-10 minutes, until light golden brown around the edges.

Makes 20 to 25 cookies.

Source: The Organic Family Cookbook

Marble Chocolate Tartlet with Kahlua


1/2 cup unsalted butter
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup sifted cocoa powder
1 cup flour
4 oz white chocolate, chopped
5 oz semisweet chocolate, chopped
2/3 cup whipping cream
1/3 cup Kahlua


  1. In food processor, combine butter, sugar and vanilla. Process until cream.
  2. Add cocoa; process until smooth.
  3. Add flour, pulse to combine.
  4. Press onto bottom and sides of twelve 3-inch tartlet pans. Chill 1 hour.
  5. Pierce bottoms well with fork. Bake on baking sheet at 375ºF, 8 minutes.
  6. Pierce again: bake another 4 minutes. Cool.
  7. Place chocolates in separate bowls.
  8. In saucepan bring cream to boil. Add Kahlua and bring to simmer. Pour 1/3 cup cream mixture over each chocolate. Stir each until smooth.
  9. Remove crusts from pans. Fill each about 2/3 full with dark filling. Pour 3 small pools of white filling onto dark filling. Marble by pulling tip of knife through fillings. Chill before serving.

Makes 12 servings.

Source: The Best of Kahlua

Quick Almond Cake


2 cups almond meal
8 eggs, separated; 4 yolks removed for other uses
16 packets monk fruit extract
olive oil cooking spray
4 teaspoon vanilla extract
12 tablespoons raw coconut nectar
4 cup mixed berries


  1. Preheat the oven to 375°F.
  2. Place the almond meal on a baking sheet and bake in the oven until toasted and aromatic, 3 to 5 minutes. Remove from the oven and transfer the toasted meal to a cool baking sheet.
  3. Put the egg whites and monk fruit extract in a mixing bowl and whisk until the egg whites form stiff peaks.
  4. Spray a 10-inch non-stick can pan with cooking spray.
  5. Pour the cooled almond meal into a clean mixing bowl and add the egg yolk, vanilla, salt, and coconut nectar.
  6. Fold the egg whites into the almond mixture and pour the batter into the prepared pan.
  7. Bake at 350°F until golden brown, about 10 minutes.
  8. Turn the oven down to 300°F and bake until fully cooked through, 15 to 20 minutes.
  9. Cool on a wire rake and serve, sliced, with the berries.

Makes 16 servings.

Source: The Negative Calorie Diet