I had a blast at LifeScience sharing my favorite kitchen creations! It was really fun sharing what I've learned as I try to find healthier alternatives to foods that I shouldn't eat because of my intolerances.
I love eating, that is a fact that I live by. But I also am very mindful of what I eat. Ever since I found out my food intolerances, I filtered out the food that I know my body cannot properly assimilate like egg whites, wheat and cow’s milk. I often wonder why whenever I eat any of them, I would feel bloated or have headache or the worst is suffer from stomach flu.
There are occasions though like when I travel and they got the most amazing cuisine that can only be had in this place, then I give in but in moderation. Like Joshua Rosenthal, Founder of Integrative Nutrition said: “It’s not what you eat some of the time. It is what you eat most of the time.”
This new eating habit led me to cut down on sugar and eliminate refined sugar from my diet after learning how it negatively affects our body. I have a sweet tooth but since I shouldn’t have eggs, wheat, cow’s milk plus refined sugar, I started creating my dairy-free, egg-free, gluten-free and refined sugar free foods.
This has propelled me to lovingly assemble Reunited With My Kitchen- Through it, I’ve discovered and still am discovering the delights and the benefits of customizing a diet that empowers me with food solutions and recipes that are healthier but not necessarily lacking in the taste/gastronomical department.
The joy and satisfaction I get from RWMK is truly amazing. It’s such a great thing to learn especially I’m getting more and more concerned on the food that nourishes my family.
I’m sincerely hoping that I get to share with others that there’s more to just eating. You can make simple dishes to more special and classier ones according to what ACTUALLY WORKS for you.
I prefer actually preparing the food we enjoy at home because I believe that my positive and loving energies are somehow channelled in with the food, making what I prepare more filling and satisfying, not only for the body but for the soul as well.
Here are the recipes for the dish and dessert that I prepared for my cooking demo in LifeScience. It's our family's favorite.
(serves about 10 persons)
1 kilo Salmon Fillet
2 tbsp olive oil
1 tbsp sea salt
1 tbsp dried dill or 2 bunches of chopped fresh dill
Marinate the Salmon in olive oil, sea salt , pepper and dill for an hour. Roast at 400F for 20 min. Can I just say my Breville oven made roasting or baking so much easier!
(makes 1 to 1.5 cups)
Handful of Kale (leave stalks)
½ cup soy milk
1 cup olive oil
¼ tsp apple cider vinegar
¼ tsp maple syrup
¾ tsp sea salt
½ tbsp lemon juice
2 garlic cloves
Combine all ingredients except olive oil and process. Slowly add olive oil while processing. My Breville food processor made this recipe so easy to prepare!
Egg free, dairy free, gluten free, refined sugar free
(serves 8 to 10 persons)
3 cups pecan
1 tbsp Grade B maple syrup
Pinch of sea salt
Coconut oil to grease tart tin
1. Process nuts and salt until crumbly.
2. Add maple syrup.
3. Add dates one at a time.
4. Process until there’s no more large chunk of dates.
5. Add 1-2 tbsp water at a time if crust is too dry.
6. Line tart tin with coconut oil.
7. Press crust into the tart tin.
8. Freeze while preparing lemon filling.
2 frozen bananas
1 1/2 cups soaked cashew nuts
1/3 cup lemon juice
½ cup water
2 tbsp Grade B maple syrup
1. Blend all ingredients together. I use Vitamix to make the filling really smooth!
Pour filling in tart cups. Top with lemon zest and crushed pecan.