20.6.17

Cook Lively by Laura-Jane Koers | Cookbook review + Recipe + Giveaway





Whether you believe in a raw food diet or not, I think we can all agree that we need to bring more raw food into our everyday meals. Since most of the time, the nutrients are destroyed from high-temperature cooking, adding more raw food to your diet can be more nourishing and, yes, lively. Cook Lively: 100 Quick and Easy Plant-Based Recipes for High Energy, Glowing Skin, and Vibant Living Using 10 ingredients or Less by Laura-Jane Koers (the creator behind the popular Canadian vegan food blog, The Rawtarian) is a great introduction to raw, plant-based food and is the perfect book for anyone interested in eating better and learning healthier ways to cook your food. 

25.5.17

Spring Pea Soup with Orzo and Mint 青豆薄荷濃湯與Orzo義大利麵





Though the local English peas can't usually be found at this time, can you blame me for being a little bored with root vegetables after five winter months?! Every spring I'm always itching for something green and springy. The weather is still chilly here and the local spring vegetables won't appear for nearly another month. This's is a time when I'm dying to have soups like this. Luckily, I can find frozen peas all year round.

22.3.17

Instant Pot Hearty Vegetable and Lentil Soup 法式綠扁豆與薏米蔬食湯[電子壓力鍋版]





There have been several snow storms in Quebec this winter. I was especially happy when I received my friend's text and invitation for a lunch at his home on a very cold and snowy day a little while back. If you ever tasted my friend's cooking, you would know why I was happy to be invited. You see, my friend is a very good cook. His food is simple but homey at the same time, which is exactly what I love to have during the cold weather. As a local, he's proud of his culture and heritage, and he often likes to share with me the traditional Québécois cooking that he grew up with.

8.3.17

Instant Pot Vegetable Broth 蔬菜高湯 [電子壓力鍋版]





I don't know why I never shared this recipe with you before, but vegetable broth is one of the things I make at home all the time, and it's also something I prefer homemade. It's not just easy to make, but the great thing is that it'll help you to put those leftover ingredients or vegetable scraps to good use -- like kale or mushrooms stems, green leek tops, the trimmings of cauliflower, broccoli, celery, carrots, or onions, etc. I'm always trying to find ways to use the entire vegetable as much as possible without letting it go to waste. You'd be surprised how much flavour they can add to the broth!


16.1.17

Gluten-Free Cranberry-Orange Millet Muffins 橘香蔓越莓小米馬芬





I can't believe that it's been more than half a year since the last time I blogged here! Life has been changing so much this past year. With some new work and a new schedule, I was completely overwhelmed. But don't get me wrong, it was a very good year! I felt very productive and happy to go back to what I used to do in NY: being a personal chef for someone who has special dietary needs and playing harp in various musical projects. Though my mind was mostly occupied, there was never a moment where I stopped thinking about, writing, and testing recipes; it's just that finding the time to photograph and actually put together a post was the most challenging part! This year, there are some new musical projects that are coming up, plus some possible other exciting things on the horizon. I'll still be busy, but no matter what, I'll be posting every month or so.