Don't know how to use some of the produce you received? Check out our easy, simple but delicious recipes!

Sambal Okra


10 fresh okras (ladies fingers), sliced diagonally

3 cloves garlic, minced

5-6 shrimp, shelled and deveined

5 fresh red chilies, blend them

1 teaspoon Malaysian Shrimp Paste (optional)

1 red chili, sliced

cooking oil

salt to taste


  1. Heat up a wok and add the cooking oil. Stir fry the garlic and add in the shrimp.
  2. Add the okra (ladies’ fingers), blended chilies, Shrimp paste and salt. Stir fry for a few minutes until the okra becomes sticky and cooked. Toss in the sliced chili, dish out and serve hot.


300g of Ladyfingers 

1-2 Capsicums

Tomatoes and other spices



  1. Wash and dry the okra, then chop them into small pieces. Keep aside.
  2. Heat olive oil in a large pan. Add onion and sauté until it becomes light brown.
  3. Add okra pieces. Mix them together and fry for a few minutes.
  4. Add sliced tomatoes, red chilli powder, coriander & turmeric or other herbs as well as salt. Mix and heat for 10 minutes. Garnish it with coriander leaves.

Easy Fried Eggplant

Asian Recipes :

Western Recipes:

10 more easy recipes :

Our Easy Fried Eggplant Recipe


2 tablespoons oil

1 large eggplant, peeled and sliced

3 eggs, beaten

2 cups dry bread crumbs


Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.

A hearty warm Asian soup that detoxifies your digestive system and refreshes your body in this heat! If you are vegetarian, try this recipe without the chicken and add more red dates!

Serves: 4

You will need:

1 large daikon/white radish

1 fresh chicken

8 red dates

1 tbsp of Chinese Dried Wolfberries

Soup Time!

First, boil a litre of water in a thick-bottomed pot over medium fire.

In the meantime, wash the chicken thoroughly and cut into half down the spine.

When the water is boiling, add in the red dates, wolfberries and chicken.

Skim the surface of the water with a sieve to remove any scum that floats from the chicken.

Add in the peeled and diced radishes to the boiling pot of soup.

Boil for 5 minutes before simmering on low heat for an hour or more.

The soup is ready when the chicken flesh falls off the bone easily and the radish is soft and falls apart when poked with a fork.

Salt to taste.

Turn off the stove. Scoop up the chicken and shred when cooled.

Portion the radish and shredded chicken along with the soup into individual bowls before serving.

This Tuscan kale recipe makes tender, sauteed kale scented with garlic. Only takes 3 minutes to cook! 

Roasted Radishes and Kale Salad with Toasted Sunflower Seeds | Salted City

You will need:


Olive oil 

Sliced Salad Radish (thin or quarters)

Salt & Pepper 

Let’s get Started

Chop: Destem and chop the kale (see below). Chop the kale into bite-sized pieces.

Saute for 3 minutes: Heat olive oil over medium high heat in a large skillet. Add smashed garlic cloves at the same time as the kale

Saute the kale and garlic about 3 minutes, stirring often, until the leaves wilted and bright green

Dish the kale, add the sliced radish on top and add salt and pepper.

Stir-Fried Celtuce Stem


200 g Celtuce Stem

1 garlic clove

1 small piece of ginger

cooking oil


  1. Peel the skin of the stem. Then cut it into long trips. Chop garlic clove and cut ginger into shreds.
  2. Rise the long trips in boiling water for around 1 minute (control the time in order to keep the original color). Remove from the wok and set aside.
  3. Heat up some oil in wok; add ginger, and garlic to stir-fry until smelling the taste of garlic and peppercorn. Add cooked long trips and quick fry for about 1 minute. Add salt, mix together and serve.

You can also make it as a salad dish. Cool the cooked trips down and mix the heated oil with garlic, ginger, and peppercorn together with it. The ingredients are the same but they taste differently.

Roasted Jerusalem Artichokes (or Sunchokes)



Jerusalem artichokes (sunchokes)

¾ cup olive oil

2 tablespoons dried thyme (optional)

1 tablespoon minced garlic

sea salt to taste


  1. Preheat oven (or toaster) to 350 degrees F (175 degrees C).
  2. Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
  3. Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
  4. Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

Chinese Style Stir Fry Beetroot with Garlic


2 Beetroot sliced lengthwise

1 Garlic peeled, sliced lengthwise

Salt to taste

Black pepper to taste

1 Capsicum

1 tbsp Sesame Seeds

1 tbsp Olive Oil


  1. In a wok, add olive oil. When hot, add garlic, capsicum , salt, Chinese salt, pepper and stir fry for 3 to 4 min. Transfer to a serving bowl.
  2. In the same wok, add beetroot and stir fry for a few minutes. Add salt, pepper and stir fry in wok.
  3. To this add capsicum and garlic and sesame seeds and toss well. Transfer to a serving bowl and serve hot.

Top view of the detox kale and beet salad in a bowl standing on a grey board.


Cooked Beetroot (boil, steam or whole roast)
White onion
Nuts / Feta (optional)
Kale or Lettuce

1 tbsp Olive Oil
½ tbsp Balsamic Vinegar
Fresh Basil Leaves (microgreens)

1. Finely dice the beetroot and onion 
2. Pour over the oil, balsamic and salt and pepper. Stir until combined
3. Mix the beetroot and salad greens and basil into a wide flat bowl
5. Serve immediately

Sautéed Patty Pan Squash


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 sweet yellow onion (such as Vidalia), thinly sliced
  • 4 patty pan squash, sliced to 1/2-inch-thick pieces
  • 3 cloves garlic, crushed, or more to taste
  • 1 dash lemon pepper
  • 1 ½ cups packed fresh spinach (Optional)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1/2 lemon, juiced
  • salt and ground black pepper to taste


Step 1

Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Add onion and sauté until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Sauté mixture until squash is easily pierced with a fork, 5 to 6 minutes.

Step 2

Mix spinach, parsley, and basil into squash mixture; sauté until spinach wilts, about 1 minute. Squeeze lemon juice over mixture; stir well. Season mixture with salt and black pepper




Olive oil



Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.


Kohlrabi Stir-Fry


Stir-Fry Sauce

1 tablespoon cornstarch

1 tablespoon cold water

1 cup vegetable broth

2 tablespoons soy sauce

1 teaspoon rice vinegar

1 teaspoon sesame oil

Kohlrabi Stir-Fry

1 tablespoon avocado oil or vegetable oil

1 medium yellow onion

2 medium carrots

4 cloves garlic

1 tablespoon minced fresh ginger

1.5 pounds kohlrabi

1 chili pepper


Stir-Fry Sauce

In a small bowl, combine cornstarch with water and mix. Whisk in broth and add soy sauce, fish sauce, rice vinegar, and sesame oil. Whisk to incorporate everything. Set aside.

Kohlrabi Stir-Fry

  1. Heat oil in a wok over medium-high heat. Once hot, add onion, carrots, garlic, and ginger. Cook, stirring often, for about 2 to 3 minutes. Add strips of kohlrabi and cook, stirring often, for about 3 minutes. 
  2. Add kohlrabi leaves, stirring often, for about 1 to 2 minutes until the leaves have wilted. Whisk the reserved sauce again, then pour sauce into wok, stirring in. Bring to a simmer for 2 minutes or so. You just want to thicken the sauce a little.
  3. Once done, stir in sliced chili pepper. Garnish to taste. Serve with your favorite side. 
Kohlrabi has a texture similar to Bang Kuang, Yam Bean, Jicama or Turnip. It makes for a great organic alternative as delicious crunchy cuts in rojak or soft, juicy filling in popiah and kueh-kueh. Whichever way it is cooked, there’s much to love about this ingredient! One of our favourites is this stir fry! You could eat it with rice or in Kueh Pie Tee, but it’s best when paired with fresh, crunchy lettuce as a mini wrap! Enjoy!

Serves: 4

You will need:

1 medium-sized kohlrabi, peeled and shredded

1 carrot, shredded

1/3 head of cabbage, finely sliced

2 cloves of garlic

3 tablespoons of dried shrimp, rinsed (optional)

A handful of sliced dried cuttlefish, rinsed (optional)

Let’s Prep!

Shred the vegetables into thin matchstick slices.

Roughly chop/pound the dried shrimp and garlic cloves.

Heat up some oil in a wok or frying pan. When the oil is hot, fry the dried shrimp and garlic cloves until fragrant and lightly browned.*

Add in the dried cuttlefish and fry until crispy.

Add all the shredded vegetables and mix well!

When the vegetables are all mixed well, add in 50ml of water. Be careful not to add too much water as the kohlrabi will release water when cooked!

Season with white pepper, salt and sugar to taste.

*omit dried shrimp and dried cuttlefish if doing vegetarian version*



2 tablespoons extra virgin olive oil

1 small red onion, diced

0.5kg zucchini (2-3 medium), cut into 1/2-inch chunks

0.3kg Tomatoes

2 cloves garlic, minced

1 teaspoon salt


Let’s start Cooking

Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.


Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh herbs, then taste and adjust seasoning if necessary.

Celeriac and apple purée



1 celeriac

2 small bramley apples

142ml pot single cream

1 clove garlic, cut into thin slivers


  1. Melt a knob of butter gently in a good-sized pan. Peel the celeriac and cut it into roughly 4cm cubes. When peeling, remember that the skin is pretty gnarly so cut a little deeper than you would other vegetables. Add these pieces to the melting butter and stir about.
  2. Peel, core and chop the apples and add them to the fray. Turn up the heat a bit. Cook for 25-30 minutes with the lid on until tender, occasionally stirring or adding a splash of water if things appear to be colouring.
  3. Pour the cream into a small pan and stir in the garlic. Simmer gently for about 10 minutes or until the garlic is softened. Set aside.
  4. When the celeriac and apple are pathetically soft, pour in the cream and garlic and stir for a couple of minutes. Transfer all to a blender and blitz beyond recognition. Season.

Buttered Leeks


2 large leeks

2 tablespoons unsalted butter, divided

1/2 teaspoon sea salt


  1. Trim off and discard the root ends of the leeks. Trim off and discard any dried out or browned ends of the leek greens. Cut the leeks in half lengthwise, slice them crosswise into bite-sized pieces. You can use the dark green parts of the leek; chop it all up, just getting rid of any browned or dried ends.
  2. Put the leeks in a large bowl and cover with cool water. Swish the leeks around to loosen any dirt or grit. 
  3. In a large frying pan or sauté pan over medium-high heat, melt 1 tablespoon of the butter.
  4. Lift the leeks out of the water, shaking any excess, and add them to the pan. Do not drain the leeks into a colander, since that will dump the dirt back onto the leeks. Sprinkle the leeks with salt and stir to combine.
  5. Cover the pan and reduce the heat to medium-low. Cook, stirring every 5 minutes or so until the leeks are very tender, 30 to 40 minutes total.
  6. Take the pan off the heat and add the remaining tablespoon of butter. Stir until the butter is melted into the leeks. Serve hot or warm.

Sweet and Sour Roasted Napa Cabbage Wedges


2 tablespoons olive oil

2 tablespoons cider vinegar

1 tablespoon brown sugar

1 teaspoon mustard

1 teaspoon grated garlic

¼ teaspoon salt

½ teaspoon freshly ground black pepper

1 head napa (Chinese) cabbage, cut lengthwise into quarters

Cooking spray


  1. Place a large roasting pan in oven. Preheat oven and pan to 450°.
  2. Combine first 7 ingredients in a small bowl.
  3. Coat cut sides of cabbage with cooking spray. Place cabbage, cut sides down, on preheated pan; bake 6 minutes. Turn cabbage onto other cut side; bake an additional 6 minutes. Remove pan from oven. Heat broiler to high. Brush cabbage evenly with oil mixture; broil 3 minutes or until browned and caramelized.

Easy Celery Juice Recipe (Juicer or Blender)


2 bunches of celery

1 lime, skin removed (optional, for better taste)*


  1. Prep the celery for juicing by chopping off the base and tops of the stalks of both bunches. Place the celery stalks into a colander in your sink. Wash the celery and pat it dry.
  2. Run the celery and lime through the feeding tube of juicer (see blender instructions below).
  3. Serve the juice immediately, or keep any leftovers in an air-tight jar in the fridge. Consume within 3 days of juicing.

Bitter gourd with egg


150 – 200 grams bitter gourd

2 eggs beaten

1 tbsp cooking oil

3 cloves garlic minced

pinch of to taste salt


  1. Cut bitter gourd to half (length-wise) and use a spoon to scoop out the seeds. Slice bitter gourd thinly.
  2. Heat oil in wok and stir fry garlic until fragrant, about 30 seconds. Add bitter gourd slices and stir fry over high heat for about 2-3 minutes until almost cooked (turning slightly translucent).
  3. Pour the beaten egg slowly over the bitter gourd slices. Stir fry until the egg is cooked and dry. Season to taste with salt.


Roasted Brussels Sprouts


250G Brussels sprouts

Extra-virgin olive oil, for drizzling

Salt and black pepper

Lemon Parmesan seasoning, optional


  1. Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 20 to 30 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.
  2. If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes.

Fresh Lemon Tea


2 cups Water
2 teaspoon Black Tea
1 tablespoon Lemon Juice
2 teaspoon Honey


  1. To prepare the Heat water in a pan.
  2. Once the water comes to a boil, simmer the heat.
  3. Add tea leaves and let them steep for a minute.
  4. Strain the tea in serving cups.
  5. Add lemon juice and honey and stir well. Serve immediately.

Chinese Winter Melon Soup


250 grams winter melon

4 dried shiitake mushrooms

2 cups chicken broth

2 to 3 slices ginger

Salt, to taste

Pepper, to taste

1 green onion for garnish


  1. Wash the winter melon. Remove the green skin, seeds, and pulp. Cut into 2-inch pieces. Place the winter melon in a pot of water, bring to a boil. Reduce heat and simmer for approximately 20 minutes, until the winter melon is tender.
  2. Place dried shiitake mushrooms in a small bowl. Cover with cold water, and set aside for 20 minutes to reconstitute the mushrooms. Squeeze out any excess water from the mushrooms, set aside.
  3. To the pot, add the mushrooms, chicken broth, ginger, and cooked ham. Add salt and pepper to taste. Simmer for about 20 minutes. Add green onion for garnish and serve hot.

Fresh Turmeric Tea


One 2-inch nub of fresh turmeric (no need to peel)

1 cup water

Optional: Lemon or orange round, honey or maple syrup


  1. To prepare the turmeric, slice it into thin rounds (no wider than ¼-inch). Combine the sliced turmeric and water in a saucepan over high heat. 
  2. Bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer for 5 minutes.
  3. Remove the pot from the heat. Carefully pour the mixture through a mesh sieve into a heat-safe liquid measuring cup, or directly into a mug.
  4. If desired, serve with a lemon or orange round and/or a light drizzle of honey or maple syrup, to taste. Serve hot.

Winged Bean Garlic Stir Fry


Winged beans

6 garlic cloves

1/2 tsp salt or more to taste

3 tbsp oil

2 tsp rice wine

1 tsp cornstarch

1 tbsp water


  1. Wash winged beans.  Pluck off the stem, then slice the beans into thirds. Peel garlic. Reserve one garlic clove and mince the rest.  Smash the reserved garlic clove. 
  2. Mix cornstarch and water in a small bowl.
  3. Heat wok over high heat.  Add in the smashed garlic clove and use a spatula to move it around, pressing against the wok. Add in salt and then the winged beans. Stir and flip for 30 secs then splash in rice wine. Stir another 30 secs then add in minced garlic. Let cook for 30 secs. Check taste and adjust salt if necessary. Give the cornstarch and water a good stir, pour into the wok and stir briskly until the sauce thickens and clings to the bean, 5-10 secs. Remove immediately from wok to serving dish. 

Tempeh in Creamy Mushroom Coconut Sauce



7 ounces tempeh 

2 tablespoon soy sauce

1 tablespoon maple syrup

3 cloves of garlic minced

Mushroom Sauce

1 tablespoon oil

1 small onion diced

3 cloves of garlic minced

1 and ½ cup sliced mushrooms

1 tablespoon soy sauce

½ teaspoon maple syrup

⅛ teaspoon ground black pepper

⅛ teaspoon salt

¼ cup coconut milk

½ cup water

optional: 1 teaspoon cornstarch diluted in 1 tablespoon water to thicken the sauce



  1. Cut the tempeh into 1-inch cubes and place them in a deep plate or baking dish. In a small bowl, prepare the marinade by combining the soy sauce, maple syrup, and garlic. Pour the marinade over the tempeh and stir to coat. Let the tempeh marinade for at least 30 minutes, or overnight in the refrigerator.
  2. Once tempeh has marinated, heat a tablespoon of oil in a non-stick skillet. Add the tempeh with the marinade and cook for about 5 minutes, or until the tempeh has absorbs the marinade and starts to brown. Remove from heat and set aside.

Mushroom Sauce

  1. Heat the tablespoon of oil in a large non-stick skillet over medium heat. Once hot, add the onion and garlic and fry until golden brown. Next, add the sliced mushrooms and cook for 5-7 minutes, or until mushrooms are cooked and start to brown.
  2. Deglaze the skillet with the soy sauce. Add the maple syrup, ground black pepper, salt, coconut milk, and water. Stir to combine and cook for another 5 minutes. If you want to thicken the sauce, add the diluted cornstarch.
  3. Add the sautéed tempeh to the skillet and cook for another 5 minutes. Serve on top of rice or noodles and top with chopped cilantro! Tempeh and the sauce will keep for up to 3 days in the refrigerator.

Sauteed Cabbage


1 small head green cabbage about 2 1/2 pounds

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

½ tablespoon apple cider vinegar plus additional to taste

1 tablespoon chopped fresh thyme (optional)


  1. Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
  2. Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don’t feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
  3. Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you’d like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.

Fresh Ginger Tea



Lemon, sliced


Honey (optional)


  1. Thinly slice your fresh ginger. You don’t need to peel it first, but rinse it and scrub off any visible dirt. Plan on using about a one-inch piece of ginger per cup of tea.
  2. In a saucepan, combine the ginger with fresh water (use one cup of water per serving).
  3. Bring the mixture to a boil over high heat. Reduce the heat as necessary to maintain a gentle simmer.
  4. Simmer for five minutes (or up to 10 minutes, if you want extra-strong tea). Pour the tea through a fine sieve to catch all of the ginger. If desired, serve your tea with a thin round of lemon or orange and honey for some complementary acidity.

Meet with Japanese Bunching Onion


1 teaspoon cooking oil

1 head garlic sliced

220 grams meat sliced

2 Japanese bunching onions chopped

7 chilies chopped

3 tablespoons oyster sauce

3 tablespoons fish sauce

¼ teaspoon sugar


  1. Over medium heat, sauté the garlic in the oil.
  2. Add the meat, chilies and Japanese bunching onions and stir.
  3. Season with oyster sauce, fish sauce and a little bit of sugar to round out the flavor.
  4. Stir to mix and remove from heat when the beef is done. Serve immediately with rice.


Inner fillings of 6 passion fruits

4 cups water

5 tablespoons of sugar


Cut open the passion fruit with a sharp knife 

Use a spoon to scoop out the inner fillings 

Add it into a pitcher and add water 

Add 4 tablespoons sugar syrup and stir to combine 

Serve chilled over ice

Chinese Red Amaranth Stir Fry with Garlic


250G red amaranth

2 garlic cloves, smashed

2 tablespoons olive oil

Salt, as desired


  1. First, remove the red amaranth leaves from the stem.
  2. Heat oil in a skillet or wok over medium heat, and then add garlic and saute for a minute.  
  3. Then, add red amaranth and cover for about a minute.  
  4. Uncover, add salt, and cook stirring constantly for about a few minutes until it is fully cooked. Remove from skillet or wok and serve!

Teriyaki Tempeh and Broccoli


4 tablespoons of olive oil

100g  package of tempeh, cut into small strips

1 head of fresh broccoli, chopped into bite-size florets

4 garlic cloves, minced

Teriyaki Sauce:

1 Tablespoon olive oil

¼ cup soy sauce, see note**

½ Tablespoon sweet sauce

2 cloves of garlic, minced

½ teaspoon fresh ginger, grated or minced


  1. Make sauce: Whisk together all ingredients for the teriyaki sauce in a small bowl and set aside. Whisking together teriyaki sauce in a small glass bowl.
  2. Sauté: In a large skillet over medium-low heat brown the tempeh strips in a small amount of oil, adding more oil, a little at a time, as necessary to keep the pan from drying out. 
  3. Add sauce: Once tempeh is golden brown in color, add teriyaki sauce and yeast and mix to coat tempeh.
  4. Add broccoli: Toss broccoli florets and garlic into the pan. Sauté/simmer mixture for about 10 minutes. 
  5. Serve: Remove from heat once broccoli is tender-crisp and bright in color. Serve immediately over rice.
Here’s a fast, simple and healthy juice for you!

Serves: 1

You will need:

Approximately 3-4″ of an organic Japanese Cucumber

3 slices of 1/4″ beetroot

1 apple of your choice

A juicer (or a blender if you don’t have one)

Let’s get juicing!

First slice the cucumber into 2cm thick sticks (depending on your juicer or blender)

Core the apple with the skin on (that’s where the good stuff are!) and slice them into 2cm sticks.

Peel the beetroot and cut it into 1/4″ thick slices. Keep the remaining slices frozen in an airtight freezer bag for multiple juicing!

Finally, juice the ingredients, alternating between fruit and vegetable to get the best blend!

Pour the juice over a cold cup of ice for a good cool off on a hot day!

Fennel Orange Salad


1/2 recipe Citrus Vinaigrette

1 fennel bulb

1 large shallot

2 small oranges

2 tablespoons chopped pistachios

5 ounces rocket salad

Citrus Vinaigrette

2 tablespoons orange juice, plus zest of ½ orange

1 tablespoon lemon juice

½ teaspoon maple syrup

¼ teaspoon salt

Fresh ground black pepper

½ cup olive oil


  1. Make the Citrus Vinaigrette – In a medium bowl, mix the orange juice, orange zest, lemon juice, maple syrup, salt and a grind of fresh black pepper. Gradually whisk in the olive oil 1 tablespoon at a time, until creamy and emulsified.
  2. Thinly slice the fennel and the shallot. If desired, save a few fennel fronds (the feathery green parts on top of the stalk) for a garnish. Cut oranges into sections. 
  3. To serve, place the rocket salad on a plate. Top with oranges, fennel, shallot, and chopped pistachios. Drizzle with dressing and serve.

Roasted Fennel


2 fennel bulbs, stalks cut off, bulbs halved lengthwise and cut lengthwise in 1-inch wedges

2 tablespoons extra virgin olive oil, or more to taste

2 teaspoons (or more) balsamic vinegar, or more to taste


1. Toss fennel wedges with olive oil and balsamic:

Preheat oven to 400°F (205°C). Place the fennel wedges in a bowl and toss them with 1 to 2 tablespoons of olive oil, just enough to coat them. Sprinkle with balsamic vinegar, again just enough to coat.

2. Roast the fennel:

Line a roasting pan or baking dish Silpat or aluminum foil brushed with olive oil. Arrange the fennel wedges on the pan and roast them at 400°F (205°C) for 40 minutes or until the fennel wedges are cooked through and beginning to caramelize at the edges.

Simple Chayote soup


1 Pcs chayote

1 Pcs carrot

1 Pcs corn

300 gram fresh pork bone (optional)

to taste Salt


Boil pork bone to remove the dirt from pork. Set aside. Cut all ingredients put all in the pot boil all together. Boil 5 minutes with big fire, after it’s boiling turn to lower fire. Boil for another 1 hour, off the fire put some salt and ready to serve.

Sauteed Chayote squash and Potatoes with onions


 1 chayote

1 golden potato

2 onions

1 clove of garlic

4 tbsp oil

½ tsp black pepper


  1. First, wash and dry the chayotes and potatoes, cut them in half, then slice into thin slices.Peel and slice the onions as well. Peel and crush the cloves of garlic.
  2. Now, pour the oil into a large frying pan, and place over high heat. When the oil is very hot, but not smoky, pour potato, chayote, garlic, and onions. Stir-fry, frequently stirring, until all the ingredients are well cooked, golden brown, but still crispy.
  3. Finally, add salt as needed, and complete with black pepper. Serve immediately.

Bell Pepper Egg-in-a-Hole


2 teaspoons oil

1 bell pepper (any color), cut into four 1/2-inch-thick rings

4 large eggs

2 teaspoons grated Parmesan

4 slices multigrain bread, toasted

8 cups mixed salad greens (optional)

salt and ground pepper to taste


In a skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place each egg on a slice of toast. Toss salad greens with 1 teaspoon oil and season with salt and pepper; serve alongside eggs.

Creamed Chinese Napa Cabbage


Napa cabbage
Garlic clove, finely minced
2 tbsp butter
5.4 oz. coconut cream
2-3 tsp starch
Chopped chives or green scallions, garnish

Pepper and salt to taste


  1. Dice the Napa cabbage stems to 1 to 1.25-inch in width. Dice the cabbage leaves to 2-inch in width. Rinse and set aside to drain.
  2. Dice bacon or ham to bite sizes and finely mince garlic.
  3. In a well-heated wok add the bacon. Saute for about 1 minute over medium heat. Add garlic and saute for 10-15 seconds.
  4. Add Napa cabbage. Turn high heat and season with salt. Saute for about 3 minutes, then cover it with a lid. Lower the heat to medium and cook for about 4 minutes additional or until the cabbage stems turn softer but not mushy.
  5. Stir-in the coconut cream and turn heat to medium-high. Once the cream is melted and starts bubbling, sprinkle in starch. Keep stirring and tossing to mix the thickener with the sauce. The sauce should become thicker in about 1-2 minutes.
  6. Off heat. Taste and adjust with more salt and black pepper if desired. Sprinkle chives or scallions. Serve warm.

Crispy Kale/Swiss Chard Chips


1 head kale (or Swiss Chard), washed and thoroughly dried

2 tablespoons olive oil

Salt and pepper for sprinkling


  1. Preheat the oven to 275 degrees F.
  2. Remove the ribs from the kale (or Swiss Chard) and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Enjoy as finger food:) 

Awesome Avocado and Banana smoothie


1 ripe banana, sliced

1 avocado, peel and remove stone

2 teaspoons honey (optional)

¼ teaspoon vanilla extract (optional)

2 cups low-fat milk, chilled

Ice cubes


  1. Blend banana, avocado and honey in a food processor until smooth.
  2. Add vanilla, milk and ice and blend for 30 seconds. Serve immediately.

Fresh Pineapple Cucumber Juice 


¾ Pineapple

300g Cucumber

1 Cup Water

2 Tbsp Sugar Honey

Juice of 1/2 Lemon

1 Inch Ginger (Optional)

For serving

Ice cubes as needed Optional

Mint Springs To Garnish

Salt to taste


  1. Peel, Core and dice the ripe Pineapples. Alternatively use a pineapple corer to slice the pineapples. Slice the Cucumber into small pieces. 
  2. Add the Pineapples, Water, Sugar, Lemon Juice, Cucumber and Ginger (if using any) to a blender or mixer jar.  Process smooth.
  3. Strain this juice through a mesh sieve to remove the fiber. Add more water, if you find the juice thick. Transfer to glasses and serve with ice and mint sprig.

Palermo pepper is easy to prepare with a delicious bundle of vitamins that can be prepared and used in so many different ways. It also can be a healthy treat or snack all on its own. 

Here are 2 easy ways you can cook it in the work or the oven.

In the wok

Sweet Palermo - Surprisingly Sweet Pepper



1. Pan fry the garlic until brownish and add the shrimp to fry for 2-3 mins (until pink)
2. Add the sliced Palermo to the pan
3. Stir Fry and add Soya Sauce to taste

In the oven

Grilled Sweet Palermo Peppers - Shared Kitchen

Simply add some olive oil, salt and pepper and throw it into the oven. The juicy flesh becomes even sweeter in the oven without any loss of nutrients.

Addictive Lemon Grass Tea


4 cups water

2 cups roughly chopped lemongrass stalks

1/8 cup sugar (or to your preference)

Lime wheels for garnish (optional)


  1. Bring the water to a boil over high heat in a medium saucepan.
  2. Add the lemongrass and boil rapidly for 5 minutes.
  3. Reduce the heat to low and simmer the tea for an additional 5 minutes.
  4. Strain the stalks from the liquid. Stir in the sugar until dissolved.
  5. Serve warm, or chill in the refrigerator and pour over ice.

Yacon with Red Dates Soup

Chinese Yacon with Red Dates Soup

This super simple Chinese yacon with red dates soup has only 3 ingredients, yacon, water, red dates and pork ribs (optional). 


Pan Fried Yacon 

Below is a simple video recipe for pan-fried yacon. These chips are cut thick and can be eaten as chips. 

TLDR : Stir-fry it and season simply with salt and pepper or paprika!


French Bean and Shiitake Mushroom Stir Fry


French beans



Garlic cloves

Fresh ginger

Oyster sauce (optional)


  1. Fill the wok or saute pan with about 1 cup of water. Bring to a boil and then add the green beans. Cover and let steam for 4-5 minutes or until crisp-tender. Drain the beans, wipe the wok dry and return wok to the stove.
  2. Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the cooked green beans, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant. Take care not to burn the ginger or garlic.
  3. Stir in the oyster sauce and the 2 tablespoons of water. Cook for 1 minute.

Oily Lettuce Salad


2 Heads butter lettuce, roughly chopped

1 cup olives, pitted, cut in half

1/2 cup Panko

2 tbsp Butter (or olive oil)

1/4 cup Chives, minced

Apple Cider Vinaigrette

1/4 cup Apple cider vinegar

2 tbsp Honey

2 tbsp Olive oil


  1. In small bowl whisk together ingredients for the dressing, set aside.
  2. In a small skillet set over medium heat, melt butter and add panko. Stir often until panko is golden brown in color.
  3. Arrange butter lettuce on a large platter, shave manchego over lettuce and add olives, panko and chives. Drizzle with dressing right before serving and enjoy!

Quick and Easy Shiitake Mushrooms Recipe


3 lb shiitake mushrooms

1 large onion

3 tbsp oil

1 tbsp salt adjust to taste

1/2 tbsp ground black pepper to taste

1/2 cup green onions chopped


  1. Slice mushrooms into bite-sized pieces and dice the onion. Add them to a pan with oil.
  2. Sautee mushrooms on medium-high heat, stirring occasionally to promote even cooking. Cook for about 15 minutes, or until the shiitake mushrooms are golden brown. Season with salt and ground pepper. Sprinkle shiitake mushrooms with green onion and serve right away.

Sweet Potato Croquettes



2 medium sweet potatoes cut into 1-inch chunks

2 tbsp. melted butter

4 medium leaves sage, finely chopped

1 large egg

1 qt  vegetable oil

Finely grated parmesan and lemon peel, for serving


  1. In large saucepan of salted water, heat sweet potatoes to boiling on high. Reduce heat to maintain simmer; cook for 10 minutes or until tender. Drain well. With potato masher, mash sweet potatoes, with butter, sage, 1 cup panko and 1/2 teaspoon each salt and pepper. Cool slightly; mash in egg. Refrigerate, uncovered, until cold and stiff, at least 5 hours.
  2. Line large cookie sheet with parchment or waxed paper. By 2-tablespoon portions, scoop sweet potato mixture; shape into ovals and roll in remaining 2 cups panko, pressing to adhere. Arrange on lined cookie sheet. Freeze until stiff or up to 5 days.
  3. In wide-bottomed 5-to-6-quart saucepot, heat oil on medium-high until it reaches 325 degrees F on deep-fry thermometer. Fry 3 to 4 minutes or until golden brown, turning occasionally. Sprinkle with pinch salt. Repeat with remaining croquettes. To serve, sprinkle with Parmesan and lemon peel. 

Mashed Butternut Squash


2 butternut squash, cut into cubes

4 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

4 tbsp. butter


  1. Preheat oven to 400°. On a large baking sheet, toss butternut squash with oil and season with salt and pepper. 
  2. Roast until squash is extremely tender, tossing halfway through, 30 to 40 minutes.
  3. Place squash and butter into the bowl of a food processor and blend until smooth. Serve. 

Here’s a recipe for roasted Crookneck Squash which brings out it’s natural flavors. Alternatively, you can always sautee or stir-fry this vegetable without putting too many other ingredients inside. 

You will need:

Crookneck Squash

2-3 tablespoon olive oil

sprinkle of garlic powder

sprinkle of pepper

sprinkle of paprika

freshly ground sea salt generously to taste

1 large lemon

Let’s Begin

Preheat oven to 200° celcius

Rinse squash. Cut off ends and cut into desired size. I cut into quarters lengthwise and then cut into 1″ pieces.

Place squash pieces on baking sheet. Drizzle with olive and toss until completely coated.

Lightly sprinkle garlic powder, pepper and paprika over squash.

Generously season squash with freshly ground salt.

Squeeze lemon juice over squash.

Bake for 45 -60 minutes, slightly brown or until desired tenderness.


adapted from

Easy King Oyster Mushrooms


8 ounces King oyster mushrooms

2 medium garlic cloves

1 tablespoon soy sauce 

½ teaspoon Chilli 

3 tablespoons sesame oil (standard, not toasted)


  1. Slice the mushrooms. Mince the garlic. In a small bowl, stir together the garlic with the tamari, mirin and Sriracha. 
  2.  Heat the sesame oil in a pan over medium-high heat. Add the mushrooms and cook for 3 to 4 minutes, turning occasionally as they start to brown. Add a few pinches of kosher salt while cooking. Pour in the bowl of sauce and continue cooking 1 to 2 minutes until browned and glossy.

Sauteed Swiss Chard with Palermo Strips 


2 large bunches Swiss chard, or rainbow chard

2 tablespoons extra-virgin olive oil

3 cloves garlic, finely chopped

1 large onion, diced

½ teaspoon salt

1 Palermo sliced into strips 


  1. Chop and clean Swiss Chard: Stack several pieces of Swiss chard on work surface. Remove stems and set aside.
  2. Roughly cut leaves into pieces about 2-inch square. Repeat with the remaining swiss chard. Transfer the chopped leaves to a salad spinner filled with water. Drain, repeat washing if necessary, and spin dry. 
  3. Chop the Swiss chard stems (about the same size as the diced onion.) and slice the Palermo into strips 
  4. Cook The Swiss Chard: Heat oil in a large heavy skillet over medium high heat. Add chopped chard stems, garlic, onion, salt, pepper and cook, stirring often until the onions are starting to brown, 6 to 8 minutes. 
  5. Add chopped cleaned Swiss chard leaves, 2 tablespoons of water and cover. 
  6. Let wilt, 2 to 4 minutes. Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened, 1 to 3 minutes. Remove from the heat and drizzle with balsamic vinegar if using. Serve hot.

French String Beans with Shallots


2 tablespoons extra virgin olive oil or unsalted butter

2 large shallots, thinly sliced

1/2 cup water

1 Serving French string beans (haricots verts), trimmed

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Pinch sugar


  1. Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown.
  2. Add the beans, salt, pepper and water; bring to a boil. Cover the skillet, reduce the heat to low, and cook for 8 minutes.
  3. Remove the lid and increase the heat to high. Cook, stirring frequently, until the liquid is evaporated, the beans are tender, and the shallots are jammy, about 6 minutes. Taste and adjust the seasoning with salt, pepper, and a pinch of sugar. Serve warm.

Garlic Sauteed Spinach


1 serving baby spinach leaves

2 tablespoons extra virgin olive oil

3 cloves garlic, sliced

Salt to taste


  1. Clean and prep the spinach:

Cut off the thick stems of the spinach and discard. Clean the spinach and remove any excess moisture.

2. Sauté the garlic:

Heat 2 tablespoons olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 30 seconds, until the garlic just begins to brown.

3. Add the spinach to the pan and cook:

Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple of spatulas (or tongs) to lift the spinach and turn it over in the pan

4. Remove from heat and drain the excess liquid:

After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat.

Roasted Purple carrots


3-4 Purple Carrots

3 cloves garlic, peeled

2 sprigs fresh thyme or other herbs

2 tablespoons extra-virgin olive oil

¼ teaspoon salt 


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
  2. Place carrots, garlic and thyme on the prepared pan. Drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt; toss to coat. Roast until the carrots are tender but not browned, 25 to 30 minutes. Discard the thyme.
  3. Arrange the carrots and garlic on a platter. Drizzle with the remaining 1 tablespoon oil and serve warm


4 ears of fresh corn on the cob
Optional: Vegan butter, olive oil or butter of your choice
Sea salt


  1. Remove the husks from the corn. Use your fingers or a brush to remove the fine strands of corn silk.
  2. Bring a large pot of water to a boil, covered, over high heat. Salt the water if you want. 
  3. Add the corn. Cook for 6 to 8 minutes. Remove from the water after that. 
  4. Serve with butter of your choice or olive oil. Sprinkle with sea salt if you want. 


300 g crystalline iceplant (1/2 lb)
1/2 garlic clove
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sugar
1 tbsp oil
1 tbsp sesame oil
1 tbsp roasted sesame seeds (optional)


1. Wash the iceplant and spin dry with vegetable spinner . If the leaves are large, gently break up to edible sizes.

2. Use the flat of your large chinese cleaver and flatten the garlic. Or just mince garlic as finely as possible. Mix garlic with soy, vinegar, sugar, oil and sesame oil and stir until sugar is dissolved. Mix in sesame seeds if using. Toss the ice plant leaves with the dressing so lightly coated. Place onto your serving plate and serve immediately!

Tip: If you end up with extra iceplant that you haven’t used (i.e. is completely dry) you can keep it for the next day. Just leave in bag or bowl, don’t cover and keep in a dark cool area. If kept dry and cool, the iceplant should keep for another day or two.


Arugula, Carrot & Tomato Salad


125G of arugula  

4 medium carrots (Purple)

250G cherry tomatoes halved

1/3 cup large Parmesan cheese shavings (optional)

Chopped nuts of choice (optional)

1 tablespoon chopped mild fresh herbs of choice


2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon

1 tablespoon balsamic vinegar

2 tablespoons olive oil

1/2 teaspoon salt


  1. Place the arugula, carrots, and tomatoes in a large bowl.
  2. In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid).
  3. Drizzle enough over the arugula to moisten it, then toss to combine.
  4. Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.

Balsamic Tomato Salad with Cucumber and Onion


  • Cut 300g of cucumber into 1-inch chunks
  • 3 beefsteak tomatoes, cut into 1-inch chunks
  • 2 cloves garlic
  • Trimmed Purple Mizuna Microgreens
  • 4 tablespoons olive oil
  • Salt and pepper


  1. In a large salad bowl, combine the cucumbers, tomatoes and onions (if you like). 
  2. Top with the garlic, microgreens, olive oil, lemon, salt and pepper, stirring well to coat the vegetables evenly. Taste and adjust seasoning. 

Dragon Tongue Bean Salad Recipe | Cooking On The Weekends 


  • 1½ cups dragon tongue beans
  • 1 tablespoon olive oil
  • 2–3 cloves garlic, crushed
  • Salt and fresh ground pepper (and other herbs if available) to taste


  1. Fill a medium saucepan with a few inches of water. Set over high heat and let come to a boil.
  2. Place beans in a steamer basket set over the boiling water and let them steam until tender, about 3–4 minutes.
  3. Toss with the olive oil, garlic, basil (or other herbs), salt and pepper, and serve.

Tomato and Feta Toasts with Mixed Greens Salad Recipe | MyRecipes

Heirloom Tomatoes
Mixed Greens

1. Slice tomatoes into halves and and place into a bowl with Mixed Greens
2. Slice cucumber and drizzle with olive oil and and vinegar
3. Season with salt, pepper and trimmed Microgreens

This makes for a splendid dish at the dinner table and an explosion of flavour!

Adapted from: 

You will need: 

1 bunch Swiss Chard 

3/4 slices Bacon (optional) 

1/4 cup red onion

1 clove garlic (finely minced) 

2 tablespoons butter

2 tablespoons flour 

1 cup whole milk

Pinch nutmeg

Salt and pepper (to taste)


Let’s begin! 

1. Wash chard and cut off thicker stems, then slice the rest of stems and leaves thinly 

2. Steam/ boil stems for 5 mins 

3. Add chard leaves and cook until wilted for 4 mins 

4. Drain both stem and leaves well and squeeze out all excess moisture 

5. Cook bacon over medium heat in saucepan then set aside 

6. Cook onion and garlic until tender in same pan then stir in cooked chard and reserved bacon, then set aside

7. Melt butter in saucepan and stir in flour until smooth and bubbly. Then add milk, and nutmeg while constantly stirring until texture is smooth and thickened. Finally add salt and pepper 

8. Add sauce to the rest of ingredients, and its ready to serve!

Giant portabellas also have dark gills on the underside. It’s best remove the gills by carefully scraping them away with the tip of a spoon or butter knife. These are perfectly edible, but will darken most dishes and make it look mucky. 

 Sauteed Portobello Mushroom with Butter Sauce - Salu Salo Recipes


You will need:

3 large portobello mushrooms

1 ½ tablespoons olive oil

2 tablespoons butter

1 clove fresh garlic

Purple Basil


Add 1 tablespoon butter and panko crumbs to pan over medium heat. Cook while stirring until lightly toasted. Place in a dish and set aside.

Heat olive oil in a frying pan over medium high heat. Add thyme and mushrooms stirring just to mix.

Cook mushrooms 4-5 minutes without stirring or until caramelized one one side. Stir and continue cooking until mushrooms are cooked. Add in 1 tablespoon butter, garlic and salt & pepper to taste. Cook 1 minute more.

Trim our fresh basil and sprinkle on top to serve 

Try this recipe for
an easy-to-make and refreshing, healthy treat!

You will need:

230g mozzarella cubed or other cheese

600g Beefsteak or heirloom tomatoes sliced

1 tbsp olive oil

1 cup packed fresh
basil leaves, chopped

salt & pepper,
to taste

2 tbsp balsamic

Let’s make

Combine cheese, tomatoes, olive oil, and basil in
a large bowl

Toss to combine, season with salt and pepper to

Drizzle with balsamic reduction

A traditional Greek appetiser that is simple and easy to make! Cold, refreshing and flavourful, this makes for a wonderful start to any meal!

You will need:

1 1/2 cups of Greek yoghurt

1/2 large cucumber, unpeeled

2 cloves of garlic

2 tbsp olive oil

1 tbsp minced dill

1 tbsp white vinegar

1/2 tsp salt

Let’s Begin!

First, grate the cucumber and let it stand in a sieve to drain out the water. Use a fork to squeeze out more water if in a rush.

Mix the yoghurt, salt, garlic, oil and vinegar in a bowl until well combined and smooth. Cover and refrigerate.

Once the cucumbers have been drained, combine the cucumbers and minced dill with the yoghurt mixture in a dipping bowl.

Enjoy this dip cold with pita bread, chips or veggie sticks!


For an easy, quick and tasty dish!

You will need:

400g Choy Sum

2 tbsp of olive oil

1 tbsp oyster sauce (or vegetarian oyster sauce)

1 tbsp light soy sauce

1/2 tsp sesame oil

A pinch of ground white pepper

Let’s get started!

Heat 1 tablespoon of oil in a small saucepan over low heat for 30 seconds. 

Stir in the oyster sauce, soy sauce, sesame oil, and white pepper. 

Bring the mixture to a simmer, then immediately turn off the heat and set aside.

Once the water is boiled, add 1 tablespoon of oil to the boiling water. 

Add in the choy sum and stir gently. The choy sum will turn dark green in color.

Place sauce on a serving plate with the Choy Sum laid on top! Enjoy!


Try this recipe for a tasty savoury and sweet treat at the table!

You will need:

¼ cup mayonnaise

¼ cup Mexican Crema (or Sour cream) 

2 cloves garlic (minced)

Vegetable oil (for coating)

6 fresh Talula Hill Corn (husked and cleaned)

½ cup cotija cheese

Fresh lime juice (~2 medium limes)

Chili powder, cayenne powder, smoked paprika and/or garlic powder for sprinkline

Fresh cilantro for garnishing (optional)

Let’s get grilling!

Preheat medium grill pan/ large pan 

Add mayonnaise, crema, garlic and stir to combine 

Brush grill with oil, and add the corn to the grill, cooking about 8 to 10 minutes (or until corn is cooked on all sides). Corn should be quarterly rotated every couple of minutes 

Remove corn from grill and brush all side with mayo-crema mixture generously 

Sprinkle cotija cheese on top of corn and evenly squirt lime juice 

Optionally garnish with cilantro


Purple Corn is native to Peru and here’s one of the most common drinks using this beautiful corn. It is high in antioxidants and a healthy addition to your afternoon drinks selection!

Serves: 2

You will need:

1 purple corn

1 cup of water

1 cinnamon stick

3 cloves (whole)

2 slices of pineapple, reserve some peel (use orange peel for alternative)

1/4 cup sugar

1 lime, juiced

1 apple, diced small (for garnish)


Let’s make things purple!

Slice corn kernels as neatly as you can, getting most of the corn. (You can also use dried purple corn kernels for this recipe.)

In a medium-sized pot, add the corn kernels, water, cloves, cinnamon, pineapple peels and sugar.

Place over high heat and bring to a boil. Stir occasionally.

Once boiling, reduce to a simmer and cook for 50 minutes, till fragrant.

Remove from the heat and allow to cool slightly.

Strain the liquid using a fine strainer and discard the solids.

Chill the drink in the refrigerator for an hour or more.

Pour into serving glasses with ice and add some lime juice to taste.

Garnish with diced apples and pineapples.

If it’s too hot outside, like it usually is, this refreshing smoothie bowl will cool you down and keep you energized throughout the day. 

You will need:

1 banana chopped and frozen

1 cup dragon fruit (pitaya) chopped and frozen

1 cup mango chopped and frozen (optional) 

¼ cup milk/ non-dairy milk/ water

Toppings (optional)

Coconut shavings

Fresh fruit 


Nut/ Nut butters

Let’s begin 

Allow frozen fruits to rest at room temperature to slightly thaw for 5 minutes

Add slightly thawed fruits and liquid of choice then process until smooth, using a spoon to push down chunks of unprocessed fruit. 

The consistency should be similar to ice cream or frozen yogurt 

Tip: If food processor/ blender is not particularly powerful, process/ blend the fruits half at a time 

Scoop blended mixture into a bowl and top with your choice of fruits, granola and nut/ nut butters!

recipe adapted from

This dessert is commonly found in Thai restaurants, with a sweet & savoury taste. Try it at home with your cassava!

Serves: 4

You will need:

Boiled Cassava:

1 cassava, peeled and cut into bite size pieces

2 pandan leaves 

1/2 teaspoon salt

6 cups water

250 gram sugar (reduce/omit for less sugar recipe)

Coconut Sauce:

2 cups coconut milk 

2 pandan leaves 

1/2 teaspoon salt

Corn starch solution (2 tablespoon corn starch + 2 tablespoon water)

Get boiling!

Boil the cassava in an uncovered pot with the water, pandan leaves and salt.

When the cassava has softened but is still firm, add the sugar into the boiling solution.

Continue boiling uncovered until the cassava is tender and breaks apart easily.

Turn off the heat and scoop the cassava out.

Boil the coconut milk with the pandan and salt, simmer for approximately 3 minutes until fragrant.

Add in the cornstarch solution and mix evenly into the coconut milk solution.

Once evenly mixed and thickened, remove from heat. Strain and remove the pandan leaves.

Ladle some coconut sauce over the cassava on a serving plate.

Enjoy your sweets! 

p.s. it tastes great even without the coconut sauce!


For a refreshing, healthy dose of Vitamin C!

You will need:

1 cup milk (dairy/ non- dairy) or water

3/4 cup pineapple chunks (cut into small pieces)

1 cup chopped kale

½ ginger, freshly grated 

2 lime leaves 

1 cup ice cubes

Blend it!

Place all ingredients in a powerful blender, and blend until smooth. If more liquid is needed add up to ½ cup of additional milk/ water 

Enjoy the nutritious smoothie! 

p.s. This works well as a bright, tangy slushie when made without milk!

Heirloom French Beans can come in many colours that are not your usual green! Why not add their splash of colour to this Indonesian Salad that’s a mix of nutty flavour from the peanut sauce and crunch from the lightly cooked vegetables! 

Serves: 4

You will need:

Peanut sauce (we used this recipe or store bought)

1-3 boiled eggs (peeled and halved)

1 bunch Chinese spinach

4 cups beansprouts

1 cup Talula Farm heirloom french beans (cut)

200g potato (halved, peeled, chopped)

1 cucumber

prawn crackers (optional)

200g fried tofu 

1 tbsp finely chopped peanuts

Fresh red chili

1 lime

Let’s hit it!

In a pot/ saucepan, bring water to a boil

Add potatoes (peeled and halved) for 5 minutes until cooked through, and drain.

Blanch bean sprouts, French bean and spinach for 3 minutes, then drain.

Place vegetables and tofu on a serving plate, top with egg.

Pour sauce into serving bowl*

Serve Gado-Gado salad with peanut sauce, peanuts for sprinkling, fresh chilies and prawn crackers on the side!

*Sauce should be served warm, vegetables and egg can be served warm or at room temp.

The perfect soup for a warm hearty meal and easily stored in the freezer for meal preps! Pumpkin, spice and everything nice!

Serves: 2

You will need:

2 tablespoons of olive oil

1kg of pumpkin

1/2 large yellow onion, chopped

2 cloves of garlic, minced

1/4 tsp sea salt

A pinch of ground black pepper

2 cups vegetable broth

1/4 tsp ground cinnamon (optional)

A tiny dash of smoked paprika/cayenne pepper (optional)

Soup Time!

Firstly, preheat your oven to 220 degrees celsius and line a baking sheet with parchment paper.

Scoop out the pumpkin seeds and slice the pumpkin into quarters. (You can cut them in cubes too for faster cooking!)

Roast the pumpkin slices for at least 35mins until the flesh is easily pierced with a fork.

Remove from the oven and leave to cool.

Heat up the olive oil in a large heavy-bottomed pot over medium heat. When the oil is hot, sauté the onions and garlic until the onion is translucent. 

Peel the skins off the roasted pumpkins. (They make for great snacks, even if not in the soup!)

Add pumpkin flesh, cinnamon, black pepper and smoked paprika/cayenne pepper into the pot. Using the spatula, smash the seasoning into the pumpkin flesh.

Add the vegetable broth and bring the mixture to a boil. Simmer on reduced heat until the pumpkins are soft and incorporating into the soup.

Blend the soup using an immersion blender (or a standing blender if you don’t have one) until smooth.

Season to taste and serve.

Afraid of your Swiss Chards? Fret not! This is a warm salad that packs a punch of flavour with simple ingredients! It’s quick to make and provides a refreshing taste to your table!

Serves: 4

You will need:

1/4 cup of almonds (preferably raw)

3 Tbsp olive oil

3 cloves of garlic, minced

1 shallot, minced

1 bunch of swiss chard; stems and center ribs diced while leaves and sliced into 1/4″.

1/4 cup raisins or dried cranberries

1/2 cup of white wine (optional)

1 Tbsp fresh lemon juice

Salt and Pepper to taste

1/4 cup grated parmesan (optional)

Let’s cook!

Heat a dry pan or skillet over medium high heat. Toast the almonds for approximately 3-4 minutes. Remove from heat and chop.

In the same pan, heat olive oil over medium heat. Add in garlic and shallot, stirring until fragrant. 

Add in chard stems, raisins and white wine. Simmer for 5 minutes or until tender and the liquid for reduces.

Add in chard leaves and season with lemon juice, salt and pepper. Cook until the swiss chard leaves look bright green and tender (approx. 2 minutes). Not overcooking the leaves helps keep the good nutrients on your plate!

Stir in grated parmesan and almonds. Season to taste if needed.

Pesto is a garlicky, green and flavourful base to add to your pastas and sandwiches! This recipe is nut-free but still packs a good punch!

Makes 30g of pesto sauce (enough for 4pax pasta)

You will need:

60-70g sweet basil, plucked and washed thoroughly

15g Pecorino Romano cheese, freshly grated

10ml olive oil

2 cloves garlic, crushed

1/4 tsp ground black pepper

Salt to taste

Blend it!

Place half portions of the basil leaves, garlic, cheese, pepper and oil into the food processor/blender. Blend until the ingredients come together.

Add in the second portion of ingredients and blend. The result should be a thick paste. 

Taste and salt according to your preference level. If you find it too thick, you can add 1 tsp of olive oil at a time to the mix.

The pesto is ready for use! If you are keeping it for future use, freeze it in a covered ice tray for easy portioning.

This salad is a quick appetiser or snack, with a healthy dose of vegetables in the mix! Better yet, make this salad in advance and store in the refrigerator for a cold snack in this hot sunny weather!

Serves: 2

You will need:

2 large potatoes, cubed

1 carrot, diced

5 asparagus beans

1 red onion, minced

2 boiled

1 tbsp of French Mustard

1 tbsp of honey

A pinch of ground black pepper and salt

Mix it up!

Boil a pot of water enough to cover the cubed potatoes. Throw in the cubed potatoes and cook until tender.

Repeat the process with the carrots using the same pot of water. (Add more water if insufficient).

After the carrots are cooked and scooped out, blanch the beans in the pot of water for 2-3 minutes. The remaining water from all the veggie boiling can be frozen as a vegetables stock for future use!

Next remove the yolk from the boiled eggs into a separate bowl and dice the egg whites.

Smash the egg yolks and add in the French Mustard, honey, salt and black pepper. Mix until combined into a thick sauce.

Finally, add all the ingredients and sauce into a large serving bowl. Toss before serving.

Pronounced as ‘chai-owe-tee’, this little fruit originates from central Mexico and goes by many names such as mirliton squash, choko and chocho. It has a mild flavour resembling that of cucumbers and summer squash. Try out this interesting fruit with our simple stir fry recipe!

Serves: 2

You will need:

2 chayotes, peeled

2 shallots, thinly sliced

2 cloves of garlic, minced

1.5 tbsp of butter

Some salt and black pepper to taste

Fry It Up!

Cut the peeled chayote into half and scoop the seeds out, leaving what looks like half of an avocado.

Slice the chayote thinly into approx. 0.5cm thick slices.

Heat up a pan over the stove with the butter. When the butter is melted, add in the shallots and garlic.

Sauté until the shallots and garlic are fragrant.

Add the chayotes into the pan and toss often for 3 to 5 minutes. The result should be a firm but soft bite.

Season with salt and pepper to taste. For the adventurous, you can even add your own herbs to the final mix before serving!