whole*istic

Trying to live a holistic life in an unholistic world

Archive for the ‘Recipes’ Category

Fusion cooking: Kimchi quinoa kimbap 김치쿠이 노아 김밮

with 6 comments

I’m a bit of a mixed bag. More a mixed bag of nuts as I’m kinda nutty, more crazy than quirky.

I grew up in a very Australian household enjoying barbecues several times a week, salad optional; minimum 2 varieties of meat essential, vegemite sangas and sao’s with cheese and tomato. With my Scottish mum designated to preparing meals,(very typically reflective of most baby-boomer nuclear households) there was also a strong British influence. I have very strong and fond memories of casseroles, soups and mince and tatties; not to mention Coronation Street, Heartbeat and whisky.

By face value, I apparently have a very Korean face, but my fashion sense and makeup is not very Gangnam style, or actually my face – no plastic surgery here….yet!

But anyway, I’ve been described as a banana before, yellow on the outside, white on the inside. Actually a term of affection or endearment….not as derogatory as it sounds or to be confused with being FOB-by (Fresh off the boat – an Asian in a western country, not assimilating and acting, well, very Asian….I don’t make these things up!!)

So I thought it finally time to embrace my banana-like, Konglish, fusion culture and make food reflective of my own culture. To share my relatively new found love of Korean food mashed together with all the best, fresh elements of Australian food.

Kimchi quinoa 김치쿠이 노아 with sesame leaves 깻잎, tofu 두부, cucumber 오이 and lotus root 연근

Kimbap 김밮, directly translating to seaweed (kim) and rice (bap) is as revered as tteokbokki 떡볶이 in the hearts and s(e)oul of all Koreans, bringing back memories of childhood, picnics and uni days. Both are cheap, tasty eats available at all street vendors or quickly slapped together by mothers as a snack food with limitless variations.

Tteokbokki 떡볶이: soft, chewy rice cakes simmered in hot pepper sauce with fish cakes.
Pretty tasty. Extra tasty after soju.

Kimbap is the equivalent to a sandwich. Similar to sushi, (but don’t mention that to hardcore patriotic Koreans, may as well ask them if Dokdo belongs to Japan) Kimbap is rolled rice, usually short grain white rice seasoned with sesame or perilla oil and with a variety of fillings; usually the ubiquitous yellow pickle, sweet marinated lotus root, bulgolgi ham, egg, tofu and sarimi stick. Due to the heavy lashings of sesame oil, no other seasoning is usually required making it the perfect snack/meal on the run.

Traditional Kimbap 김밮: yellow= egg, orange = carrot, dark brown = marinated lotus root, pink/brown= ham, translucent yellow = pickle, green = ? cucumber? probably another bloody pickle?

Quality varies from the GS25 roll or Samgak kimbap 삼각김밥 (triangle kimbap); that’s been sitting there for god knows how long, to the skinny, uniform rolls at any street vendor, battered, deep-fried and deep-fried again as you please! New restaurants such as School Food are revamping humble Korean staple foods by substituting white rice for black rice and more gourmet fillings.

Fancy pants School Food kimbap


Still-life artistic triangle kimbap shot

And then, there’s me, committing cardinal Korean food murder, fusing together well-known foods from Australia, like quinoa and cashew chive pesto and salad fillings such as mixed greens and cucumber with traditional Korean ingredients. Yet to try a hamburger with the works style with beetroot, bacon and a fried egg, but never say never, right?

Some worked, some didn’t.

I liked them all, and so did some friends and random taste testers, but when you’re messing about with very traditional Korean food, with tastes that are ingrained and reliably taste the same wherever you go in Korea, there’s going to be some resistance.

It’s like changing a cheeseburger. Or leaving out the beetroot on a hamburger.

You’re messing with the food gods.

But it’s a start, and generally feedback was good, although the flavours need to be very strong for the korean palette. The kimchi infused quinoa was more popular, as there was some familiarity.

Looking forward to more experimentation with new flavours, bases and fillings, let me know if you wanna be a taste tester!

Kimchi Quinoa kimbap: Attempt #1
Kimchi and green pepper to be mixed with quinoa.
Marinated lotus root for filling

Added in green pepper, kimchi, sesame seeds and yellow capsicum to the cooked quinoa

Pressed out the kimchi quinoa onto the kim (roasted seaweed)
Added some marinated sesame leaves in soy sauce  깻잎 장아찌

Added the marinated lotus root 연근조림 – yeongeun jorim
Should have divided this quantity with cucumber to provide a refresher from the spiciness of the peppers and kimchi.

Keep rolling, rolling, rolling. Arg, is that Limp Bizkit? I don’t even like Limp Bizkit…..Except for that Faith cover.
I should delete that.

Continuing on…I don’t have a bamboo mat for ease of rolling, so you can sub with greaseproof paper or seran wrap just fine.

Second variation: quinoa cooked in coconut milk mixed with capsicums and a crunchy mix of toasted peanuts, sunflower and chia seeds.

Added lettuce, cucumber, carrots and sprouts

Kimchi variation #2
No peppers this time in the quinoa, added fresh sesame leaves, tofu, lotus root and cucumber.

Ta daaaa!
Make sure you cut the kimbap with an extremely sharp knife.
Running the knife under hot water will make your life easier

Bottom kimbap was quinoa mixed with cashew chive pesto and black sesame seeds with cucumber, carrot and tofu

Advertisements

Written by ayearinpatissiere

October 5, 2012 at 07:30

Almond Milk. Easy As.

with 36 comments

In Australia, we liken things to, ah, nothing.

On a scorching Summer’s day, “Oh man, it’s hot as today, hey”

When your mate get’s a job at a new cafe/bar/restaurant, (mate’s rates, five finger discount; ie. freebies!) “Oh dude, that’s cool as”

If something is more simple than expected, “For sure, that’s cake (a piece of cake), that’s easy as bro!”

Anyway, almond milk. I’ve always had issues with milk. I’ve been known to get on my dairy soapbox and tell anyone who will listen that milk is kinda gross, we are the only species who ingests another animal’s milk (but yes, we are the only species that does alot of things….is the usual response)

But milk doesn’t always agree with me. I don’t like the taste, I don’t like the smell.

But I like the idea of milk. I’m on a green smoothie kick at the moment and thought milk would be nice to shake things up a bit.

So, I’ve seen a gazillion almond milk recipes out there. And it looks simple, and it is. It’s easy as!

This method here, from one of my favourite website, My New Roots, is the one I followed.

Almond Milk
Makes two and a half delicious litres

Ingredients:
2 1/2 cups raw almonds with skins

Method:
1. Soak almonds overnight

2. Rinse almonds.

If you have a big blender, you can do in bigger batches.
The ratio is 1 cup almonds to 4 cups water.

Blend water and almonds.

3. It’s not necessary to buy a nut bag.
I used a laundry bag designed for ‘delicates’
You just need to strain the nut pulp from the milk.
You could use a fine strainer, cheesecloth or stocking.

4. Squeeze excess milk out.

5. Remove nut pulp from bag and leave to dry out.
This can be used in many ways, dried out as almond flour, mixed with oats and soaked to make bircher muesli. Added to soups or dips to thicken.
The possibilities are endless.

Wow.
Kinda excited about the possibilities of what to do with this almond pulp.
Kinda need a life you’re thinking, right!?

From a nutritional point of view, there are benefits to dairy milk vs almond milk.
Dairy milk provides higher amounts of protein, although calories, sugars and carbs are also higher.

It’s a completely personal decision, however I choose homemade almond milk because I find it kinda liberating making my own milk (in a different way to the feeling that my friend breastfeeding her new baby does; “I feel like a cow” in her words, not mine).

I also like knowing exactly what is in it, or what’s not in it, lactose and all the added hormones and antibiotics they pump cows full of these days.

,And it’s delicious! It naturally has the sweet taste of almonds, is full bodied, creamy and smooth.

Written by ayearinpatissiere

October 3, 2012 at 15:29

Roasted carrot and ginger soup

with 2 comments

Autumn is upon us.

The air is crisper.

The days are shorter.

The nights are darker.

And our bodies are craving warm, nourishing food to get us ready for the long, harsh, Korean winter.

Soup’s a no-brainer.

Take simple ingredients. Play around with different flavour combinations. Roast vegetables to bring out the richness and full body of the flavours. Add in spices for a punchy flavour. Thicken with beans and nuts. Thin out with different stocks and nut milks.

Don’t overthink it.

Just blend it.

Carrots are often overlooked as a simple vegetable. They are common and familiar and we often associate them with bad childhood memories of being overcooked, as squidgey squares in a frozen vegetable mix or a crimped circle as part of Edgell’s tinned peas and carrots mix.

A root vegetable, carrots are extremely high in Vitamin A, which is digested in the body via beta-carotene. However, raw is not always the best, as only 3% of beta-carotene in carrots are absorbed by the body. When cooked, and combined with cooking oil, this is raised to nearly 40% beta-carotene consumption. Vitamin A, also known as retinol, helps your eyes retain their ability to adjust to changes in light and maintains necessary moisture levels of your eyes. Hence why my mum always told me to eat my carrots so I could see in the dark!

Carrots are also high in Vitamin K which aids in clotting of the blood and contributes to bone strength and proper functioning of the kidneys. There are also good levels of Vitamin C which helps build up immune strength and aids in iron absorption.

Whilst I enjoy the crunch of raw carrots in a salad or in a Vietnamese rice paper roll, the sweetness and rich flavour created by roasting carrots is far superior. When combined with a liberal dash of coconut oil, salt and garlic, this humble vegetable becomes tres chic.

Carrots are easy to grow. They are apparently good garden friends with tomatoes, boosting their production. If left to flower, like any Umbelliferae (celery, coriander, dill, parsley etc) they will also attract predatory wasps which kill many garden pests.

Ginger, ginger, ginger. Not to be confused with gingervitis.

Ginger really deserves a post to itself. Part of the Zingiberaceae family which also includes turmeric, cardamom, and galangal, the ginger plant produces beautiful white and pink flowers.

The edible root is popular in many countries around the world for its medicinal and nutritional properties. In South Korea it is used in teas; 생강차 Saenggangcha, finely minced ginger is added to kimchi right before fermentation and fresh slices of ginger are the ubiquitous accompaniment to fresh, grilled eel 장어 Jang-Oh.

Grilled eel 장어 Jang-Oh with sliced ginger

Ginger is well known for its uses to alleviate symptoms of nausea and assist immunity with cold and flu. However it also contains moderate levels of protein, calcium, magnesium, Omega 3’s and 6’s iron and 18 other amino acids. Although most of these levels are nothing to write home about, what makes ginger unique is that all these nutrients are found within each little slice of ginger.

So, anyway, off the ginger soapbox. Here’s the recipe.

Roasted carrot and ginger soup.

Ingredients:
(Serves 4 – entrée)

2 large carrots
2 small / 1 large bulb ginger
1/4 cup roasted garlic
(I always have a steady supply of roasted garlic in my fridge, if you don’t roast with carrots and ginger)

1 tbsp coconut oil
1 tsp ginger powder
1 tsp each salt and pepper

1 1/2 cups blackbeans (or 1 tin, rinsed and drained)
The blackbeans add a richness and thickness to the soup, but do not interfere with the strong carrot and ginger flavours.

additional 1 tbsp pepper, 1 tsp salt
pinch cayenne powder
1 tbsp maca powder (optional – I try and add this superfood in anywhere)

1 cup water – give or take a bit depending on consistency you like

Method:

1. Wash and peel carrots. Cut into small pieces. Wash and peel ginger. Slice thinly. Add garlic if roasting.
Place on greaseproof paper and sprinkle on ginger powder, salt and pepper. Pour on coconut oil and shake about, toss about to cover.

2. Put in oven at 170°C for around 30-40 minutes or until very soft and colour changes to a deep orange.

3. Cool for 15 minutes.
Add to food processor/blender carrot, ginger, garlic and 1/2 cup water.
Pulse until pureed.
Remove from blender, set aside.

4. Add blackbeans and 1/2 cup water to blender.
Blend, blend, blend until beans are very smooth.

5. In large, heatproof container, add carrot mix, additional salt and pepper, cayenne powder, maca powder and blackbean mix.
Using moulinex/stick blender, throughly blend to combine.

Enjoy!

Written by ayearinpatissiere

October 2, 2012 at 17:59

Birthday brownie with a tangy, coconut, cheesecake buttercream

leave a comment »

Ambitious heading, right. But well, look at them.

So, it’s someone special’s birthday tomorrow and I made the obligatory Korean seaweed soup, (miyeok guk 미역국) which is traditionally eaten throughout pregnancy and after giving birth; first as a ritual to give thanks to the goddesses for delivery of the baby and in the hopes the baby would have a long life. The tradition is maintained on birthdays because of its association with birth and longevity.

Of course, in ridiculous sleeping patterns as per usual, and after finishing chatting with some friends and reading a book at 2am, I had an epiphany, a birthday cake was needed! However, this person is not too fond of sweet, western desserts, which is perfect, as I’m also trying to slowly ween my friends and family onto more healthy, wholesome food and sweets, one cake at a time!

After mentally scanning the contents of my cupboard and fridge. I did what any normal person would do on a Sunday at 2am, I decided to freestyle a gluten, flour, egg, dairy and (nearly) sugar-free birthday cake.

Happy birthday??? You non-vegan, celiac person….I know you don’t even like western style cakes, but please be my guinea-pig sampler and try this whole*istic brownie anyway….

Yep. Totes normal.

Anyway it’s good. Really good. It cracked and went crisp, and had a crust on the outside and fudgey on the inside. It’s not dry and cakey. It’s rich and it’s filling.

But, I’m not gonna lie.

At first bite, it was “What. the. shiz. is. this. shiz……it tastes…..shizzy”

But then it tasted amazing.

Outta this world amazing.

The chocolate kicked in. The texture was soft and…what’s another word for moist, I can’t stand that word, but for lack of a better word….ooey-gooey and….succulent?

It doesn’t have that sickly, sugary sweetness, nor the taste of butter, which I imagine most people will miss. (Butter ya’ waistline or your artery’s won’t) But I guess I am one of those strange freaks who actually prefers the taste of something more clean and healthy and feels happier knowing that what I am eating is actually good for me.

It’s still addictive (help! I  just woke up and had some for breakfast. FML.  Meeting up with a friend soon and taking it all for her!), decadent and delicious, it just may take a bite or two for your tastebuds and synapses to synchronise and realise that yes this a brownie, but not the brownie you’re used to.

I didnt add any refined sugar, but I only had Ghiradelli semi sweet choc chips which have sugar in them. Also, I would add 1/2 tsp cayenne pepper to these myself, but pretty sure that that would be the straw that broke the camel’s back for this person.

So without further ado:

Fudgey Brownies with coconut butter cream

Ingredients – Brownies

1 1/2 cups black beans (yup beans!)
1/3 cup maple syrup / honey
1/3 cup coconut oil
1/3 cup pureed dates
1/2 cup chocolate – melted
2 tbsp almond /walnut / coconut butter

1/3 cup oats – processed into oat flour
3 tbsp raw cacao powder
1/2 tsp baking powder
1/4 tsp salt

3/4 cup walnuts (or whatever you want to mix in; coconut, goji berries, cherries etc)

Method:

1. Ahhhhh…..put everything except walnuts in a food processor. In whatever order, because you just want to blend the absolute crazy outta it until it’s as smooth as a baby’s bum.

2. Scoop out. Should be quite thick and a pain in the ass to spread out.

3. Place in 175°C oven for 15-18 minutes.
(I did mine for 18 mins, but it’s a little toaster oven (built in ovens are a rarity on K-Town) and it has this glitch where when I close the door the dial likes to switch itself up about 40°C, so depending on whether I remember this, cooking times are varied, as are burnt patches. This time I remembered – so crisis averted!)

4. Let it chill out for 10 minutes to firm up before trying!

Ingredients – Coconut butter cream

1/2 cup coconut

1 cup cashews

1 lemon – juiced

1/4 cup coconut cream

2 tbsp maple syrup

2 tbsp almond/soy milk

1 vanilla bean – centre scooped out

Method:

1. Pulse coconut in food processor until it is a wet, grainy, sand like consistency.

2. Add cashews and pulse until it is same wet, grainy, sand like consistency.

3. Add in lemon, coconut cream, maple syrup and vanilla bean. Pulse. Mixture should blend together, then start to separate and go a bit oily.

4. Add in milk to emulsify. Blend on high until it slightly thickens and smoothens out. A Vita-mix will get it smooth smooth, in my mini food processor there were still fine coconutty micro-particles which provides a nice contrast to the smooth fudgey brownie.

5. Spread out thick on to cool brownie.

6. Top with walnuts or whatever you desire.

7. Slice and dice and wish someone a very happy birthday!
Or eat it. All of it. But just remember all the beans in there, and beans, beans are good for your heart, but beans, beans make you…….

Written by ayearinpatissiere

October 1, 2012 at 05:18

Keen, yah? For Quinoa?

leave a comment »

Quinoa.

/ˈkēnwä/

Keeeeeeeeen waaaaaaaaaaaaaaaaaaaaaah.

Say what?

I always thought it was pronounced, “Kwin-o-a”

Kind of like “Hermes” was Hermees instead of Emez. Or “Givenchy” was Givenchee instead of Shee-von-shee.

Parlez-vous.

But I’m from ‘Straya mate. We have a collective word for all of you, youse. Whad d’youse wanna ‘av for lunch ‘ey? Vegemite sanga’s?”

Anyway, apparently it’s keen-wah. And it’s delicious. And it’s healthy as. And if you buy the Rainbow quinoa, or mix the yellow, red and black varieties you can get a bright and festive mix! But what makes this humble little grain the ‘Supergrain of the Andes’?

Well, my friends, scientifically speaking, Chenopodium quinoa is a seed, most closely related to the beets, spinach and tumbleweed family.

It’s a psuedocereal, looking all grain-like and stuff, wanna be hanging out with the couscous, burghul and polenta’s. Quinoa is like that ridiculously smart, beautiful, perfect student who everyone wants to be like. In Korea, where competition is fierce there is a slang term ‘umchinah’ 엄친아 (son) or umchinttal (daughter) which directly translates to “mother’s friend’s son” and refers to that holier-than-thou-person you’ve never met but already hate because your mum pratts on about them all the bloody time. They can do no wrong, even their crap is gold-plated. And unfortunately, you are always compared to them “Why can’t you be like my friend’s son? He studied at Seoul National University and did post-grad at Stamford. Now he’s a dentist and drives a BMW 7 series. What have you done?”

But ah, anyway, back to quinoa. Unlike it’s wheat companions, quinoa is gluten free. However it’s high mineral and protein levels is what really makes it the “Supergrain of the Andes.” Take a look at the comparison with couscous below or here:

Quinoa vs Couscous overall nutritional info

Quinoa vs Couscous Mineral Content comparison

Quinoa is the clear winner.

Let’s not mention that it is high in proteins and delivers all of the essential 9 amino acids with especially high levels of Lysine, which is essential for tissue growth and repair. These amino acids are generally found in animal products, making quinoa essential for vegetarian/vegan diets to ensure adequate protein intake. For example, an egg has approximately 5-6 grams of protein, 100grams chicken breast has 20grams protein. A typical serving of quinoa is about 1 cup, which is roughly 200grams, so a serving of quinoa has 8grams of protein. Not too shabby if you add in some beans, nuts, seeds and tofu.

As you can see from the tables above, quinoa is also high in fibre, magnesium and iron when compared with other grains.

Quinoa is also versatile, being able to be eaten sweet with yogurt, nuts and berries for breakfast or dessert, flattened and baked into crackers, rolled and grilled into burger patties or pressed and sweetened into energy bars.

Anyway, on this lovely Saturday afternoon, I decided to make a festive salad for my lovely friends.

Quinoa whole*istic crunch salad

Ingredients

2 cups organic quinoa
1 tsp salt
1 tsp onion powder

1/2 cup roasted garlic cloves
1 1/2 cups roasted capsicums

2 cobs corn (I used Korean purple corn cobs)
1 tbsp coconut oil

Crunch:
1/2 cup chopped cashews
2 tbsp sesame seeds unhulled
2 tbsp black sesame seeds/chia seeds/poppy seeds
1/2 cup pepita seeds
1/2 cup sunflower seeds

Method

1. Rinse quinoa. Add 3 cups of water and salt and bring to boil. Once it reaches boil, turn down heat to low, simmer for about 10-12 minutes, or until all water is absorbed and it fluffs up.
See beautiful video here if unsure how to cook quinoa.

2. Take quinoa off heat. Fold through onion powder. Stand and let cool.      
Rinsed, uncooked quinoa.
Cooked quinoa.

3. Take corn off cob. Rinse.
Purple Korean corn cobs. Chewy. Delicious.

4. Add corn and coconut oil to frypan and cook until corn begins to brown.
Amazing flavour. Amazing aroma. Reminds me of this Vietnamese street food, Bap Xao Tom Bo.

5. Add in chopped roast garlic, capsicum and corn and mix by hand.

  


Sure sign you’re turning Korean: You mix things by hand with a plastic glove – and use scissors in the kitchen.

6. To make crunch: toast all ingredients except sesame and poppy seeds. Add these quick cooking seeds last, they only need about 1 minute.
Sprinkle over salad and mix through when ready to eat.

I also served this salad with a tangy dressing, that was so versatile and loved by one of my guests that he added it to everything we ate! Flattered.

Tangy, *slutty dressing (*Easy as and goes with anything)
Can easily be made vegan, I only had plain yogurt on hand, and determined to work with what I had in my flat. Just substitute for almond yogurt/soy yogurt/silken tofu

Makes 2 cups

Ingredients

1 cup soaked, organic cashews
2x 85g tub yogurt*
*(whilst I usually buy plain yogurt with 5g natural sugar, I only had yoplait ‘plain’ yogurt which has a whopping 12g sugar, 7g added. I would suggest adding a tbsp maple syrup/honey if using good, plain yogurt)

1 tbsp apple cider vinegar
1 lemon – juiced
1/2 tsp salt


Method

1. Add all ingredients into blender/food processor. Blend the crap outta it until smooth. Refrigerate for at least a couple of hours or until it thickens.


Blend, blend, blend. Will get much smoother than this.

2. Eat.

Too easy right? Told you it was a slutty dressing.

Written by ayearinpatissiere

September 29, 2012 at 19:03

To market, to market……

leave a comment »

So, I finally took the leap of faith and quite impulsively decided to get things cracking and make some stuff. Call me crackers……hahaha

I’ve always had grandiose ideas of one day opening my own cafe, having a range of my own nutritious, daringly different and holistic products, but I always made up some other excuse as to why I couldn’t / shouldn’t do it.

There is an abundance, a complete market saturation of ‘health food’ products in Australia. So much so, just like violence or sex in movies, (why is it though that when you’re visiting your family for Christmas and watching a movie and everything will be PG rated until your mum/dad/grandma walks by or sits down and suddenly there is a full-on porno sex scene or a colourfully explicit rant – I’m thinking Billy Bob in ‘Bad Santa’.) that we have become desensitised to all things organic, holistic, vegan, gluten-free, nutritious what have you…..

However, here in Korea, health foods are quite different. There is an obsession with well-being food, and a focus on the medicinal properties of food. I have learnt to appreciate food differently since living here and also focus on seasonal foods, a practice more strictly adhered to here (for instance, samgyetang 삼계탕 is a temperature hot chicken soup that is traditionally eaten in the hottest part of the stifling hot and humid Korean summer – fight fire with fire mentality I guess, fighting! 화이팅!) as it is brutally expensive for out of season, imported produce.

Whilst I absolutely love the high protein korean drinking snacks, dried anchovies, squid, cuttlefish 오징어, which are a welcome change from the high fat, high salt chips, cheese, cured meats and crackers Australian drinking snacks (although a double edged sword – it’s what I’m craving as well, oh Prosciutto, Parmigiano, Emmental, lavosh crackers – although my almond and black sesame crackers are a dead ringer for said crackers – how I miss thee….) I noticed a distinct lack of actual healthy/energy type bars or convenience foods.

cuttlefish 오징어

Due to my working hours, I usually have a smoothie for breakfast around 11am and then won’t eat my next meal until I finish work at 9:30pm. I have some fruit during the day, not wanting a full-on meal like a sandwich or Korean set to fill me up and make me too tired to teach. However some days, I want something more.

Something like a muesli bar or a biscuit that won’t make me feel like shit or guilty, because even though I like to think I don’t succumb to unrealistic ideals or notions of beauty, essentially I’m a woman living in a highly developed, highly materialistic city that places an obscene focus on the superficial, equating beauty with how good/decent a person you are (an ‘ugly’ person is generally less respected/trusted than a supposed ‘beautiful’ and thin person here in K-town) Unfortunately, women, and some men, feel guilty for any food we eat thanks to the mass media and ideals of beauty so deeply ingrained into our psyches from a very young age.

Also, I live in Gangnam. Gangnam style. Gangnam face.

I’ve tried a multitude of bars here, post to come soon. I’ve painstakingly translated every ingredient only to become horrified at the amount of sugar, corn syrups or artificial ingredients to walk away disgruntled, empty handed and hungry.

So I noticed a massive niche for the types of simple, nutritious ‘fast’ slow food that I was used to preparing/buying back home in Australia.

Artificial flavours, preservative, chemical, refined sugar free products.

Food that not only energises and nourishes you, but tastes bloody good aswell!

I’ve launched a small range of products. I must admit that these weren’t the right markets to try and sell this type of western style holistic, health food to. Disheartingly, the first thing I sold out of were the ‘locked and loaded’ cookies (a mix of almond and hazelnut flour, coconut, coconut oil, goji berries, gluten-free oats, choc chips and cacao butter) as the crowd was really just looking for traditional bakery items like cookies, cupcakes and brownies. Although, did get to chat to the mayor of Seoul and also get interviewed on KTV!

The flavours and ideas (crackers and dip is a new concept to Koreans, let alone flavours like korma hummus, cookie dough, blackbean and hazelnut and chili choc dips. Most were not wanting to dip the sample cracker, however were more than happy milling about munching on the ‘free’ samples) would be more appreciated at a food market targeted to people interested in more organic, alternative varieties of food, like the Seoul Marche festival coming up in mid-October which, if all goes well, I will be having a stall there too!

There are also some other possible collaborations with cafes around the place in the works, however until then, if you want to get your hands on anything, email me at wholeistic@mail.com and I’d be more than happy to send anything out.

Seriously considering getting an online shop up and running, but a few creases to iron out first, and still at 29, I do not own an iron. I still use my GHD to not only straighten my hair, but straighten my clothes too….sometimes whilst I’m actually wearing them…..old habits die hard yeah.

The market stall

L-R: Crackers: Almond, fig + rosemary (my favourite!), whole*istic crackers (quinoa, brown rice, polenta, mixed seeds and spices), brown rice, quinoa + olive. Other flavours were almond + black sesame seed and almond, maple + cinnamon.


L-R: whole*istic balls: Peanut cookie, date, cashew + goji, Apricot, almond + coconut, carrot cake, hazelnut chocolate.

a new sensation: dip and crackers

Cookie Dough dip.

Korma Hummus

Blackbean + hazelnut dip.

Almost raw (roasted almonds and hazelnuts) vegan and gluten free tangy blueberry cheesecake.
Dang it’s good!

Vegan, gluten, flour, egg, dairy free ‘locked and loaded’ cookies.

Chili Chocolate, goji and walnut cookies.

Sweet sesame bars.

Written by ayearinpatissiere

September 24, 2012 at 18:47

“Shake the dickens outta it” and skin a head of garlic in under 10 seconds

with 2 comments

Seriously, this works, the fresher the garlic the quicker those skins come off – but you should be using the freshest shiz anyway.

I know I sound like a total pleb saying this, but has prepping food ever been this fun?

Used to get excited about skinning up, now I’m all about getting those skins off…

Written by ayearinpatissiere

September 21, 2012 at 04:52