[Motivational Monday] BoxGreen for healthy snacking

Question: What do you do when you feel stressed?

I snack.

So you must be wondering, “What stress do you have? You are not working. There’s no deadline. What’s there to be stressed about?”

Tantrums. Teaching my own kid. Meltdowns. Baby crying. These are enough to stress me out and I find myself reaching out for a piece of chocolate whenever I reached my max. This, happens rather frequently. Definitely not good for the waistline

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Then BoxGreen contacted me and asked if I wanted to sample and review their products. Hello, BoxGreen. How do you know that I’ve been snacking?

In short, BoxGreen is a healthy snack subscription service that aims to promote healthier snacking by sourcing and delivering straight to the customers’ hands in the most hassle-free way possible. Their snacks are primarily made up of healthy nuts and chips and dried fruits. You choose how often you want to receive a box of 12 snack servings, select the snacks that you want and start snacking once you receive your box!

My box came a few days after I subscribed to it and I must say I love the packaging. It’s definitely good enough as a gift. Each portion is small which prevents you from overeating but the more important thing is they are healthy snacks (kinder to the waistline).

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If you are those who are very mindful of what you are eating, right down to the nutritional value, BoxGreen provides such information in the box.

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After tasting these snacks, I must say that they are really wonderful munch and I deem them suitable for my little girl. Now, I will always carry one or two packets of BoxGreen snacks in my bag because you’ll never know who might need it. The other day, I presented the snack to a pregnant mom while waiting for our kids to be released from school. She was so appreciative. And who can ignore hungry kids? These snacks really come in useful. I only wish they can be priced a tad cheaper. Having said that, I’m glad that BoxGreen actually donates a meal equivalent for every BoxGreen sold to Willing Hearts, a soup kitchen that helps the less privileged in Singapore. Well, at least the money is well-spent in this sense.

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These packets of goodies are not just good enough as snacks, they can even be used as part of your recipe. Just yesterday, I topped my breakfast of salad + quinoa + avocado + fried quail egg + honey with their Banana Pecan Crumble. The result? YUMMY! I personally thought that the box is good as a gift to others!

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Want to give BoxGreen a try? They are offering RaisingFaith readers a 30% discount! All you need to do is to sign up as a new subscriber and use the coupon code lynn30 before you checkout. Do note that this applies to the FIRST BOX only. Don’t worry. If you feel that the snacks do not fit you upon receiving your first box, you can simply cancel the subscription after that. Simple.

 

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Do give BoxGreen a go.
Snack well, folks!

Disclaimer: I was given a box of healthy snacks from BoxGreen to sample and review. I have decided to do a full post because I really enjoy the snacks and hope that you, my readers, can benefit from it. I particularly love the Shittake Mushroom Chips and Banana Pecan Crumble. 😉

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Ezekiel bread

Have you heard of Ezekiel bread?

I haven’t until a friend asked me to take a look at this recipe . This bread is very different from the ones I have been baking because it uses a lot of grains instead of flour. In short,

Ezekiel bread is a type of sprouted grain bread that is prepared using traditional methods of soaking, sprouting and baking that have been in existence for thousands of years. Ezekiel bread is made using sprouted whole grains, legumes and sometimes seeds. It contains no sugar, no preservatives and no artificial ingredients, unlike most other commercial breads.

Compared to breads that don’t contain sprouted grains, Ezekiel bread has more protein, fiber, and absorbable vitamins and minerals. It also contains less harmful antinutrients, like phytic acid, and is even less concentrated with gluten.

[Source]

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I was more curious than anything when I decided to bake this bread. I mean, look at all these ingredients involved! All good stuff but to turn them into a bread like the picture on that page?

I followed the recipe to a tee.

Ingredients:
Makes 1 loaf
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats ( contains far less gluten than bread)
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

Once you have the ingredients ready, it’s pretty much an easy job of adding and mixing them.

Directions:

:: In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.

:: Preheat oven to 350°F / 175°C.

Before and after baking

:: Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

:: Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!IMG_4915

This is one slice of the loaf and I was wondering what I did wrongly because it doesn’t look like the one that is shown in the page. I must have misunderstood the ingredients! Something must have gone wrong!

And then I realised that it was not. I went to the original post and saw the picture. Same as mine! It’s a beautiful write-up. Do take some time to read it. 😉

So I made myself a hearty breakfast this morning and resolved to eat well from now on and…read a content more carefully. Heh…

 

 

[Foodie Fridays] Mango Chia Seeds Pomelo

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One of my favourite dessert is the Mango Sago Pomelo dessert and it is not difficult to make at all. To make a healthier version, I replaced the sago with Chia Seeds and since I don’t fancy the idea of drinking evaporated milk, I substituted it with coconut milk and pasteurized milk. I guess I could make it even healthier by using almond milk but I suspect the taste would be a tad different from the original. For now, I quite like how this version turns out – it’s somewhat the same as the one I like.

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I managed to yield 6 portions from this recipe.

200ml coconut milk
200ml milk
4 tbsp chia seeds (though I think 3 tbsp is sufficient)
400ml mango juice (I used Marigold’s Peel Fresh Tropical Mango)
3 mangoes

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  1. Combine both coconut milk and milk together and add in the Chia Seeds to allow them to bloom. Set aside in the fridge.

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2. Remove the flesh from the mango. Set aside some for garnishing later.

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3. Using a handheld blender, blend the mango flesh together with the mango juice until it is well-mixed.

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4. Add in the chia seeds + milk mixture to the mango mixture and stir until they are mixed well.

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5. Peel the pomelo and remove the flesh, breaking them up into smaller portions. I only used about half of the pomelo. Store the rest in the fridge.

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6. Pour the mango mixture onto a glass and top it up with mango bits and pomelo.

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This is best served chilled and I reserved a few bottles in the fridge and ate them a day later. Still mighty good. I don’t usually make this dessert but because I saw both the main ingredients for sale in the supermarket and decided to make it.

Really pleasurable!

[Motivational Monday]Minus Calories: The 30-minute workout + Giveaway

It has always been my goal to gain back my stamina and fitness level after my pregnancy. From my previous experience, I know that life after a baby can be busy and my own health could be ignored if I don’t intentionally set aside time to exercise. Now with two children, it’s even worse.

I know that it’s probably wise to start slow because my body is still recovering from the trauma of pregnancy and childbirth and I would need some time for it to be ready for a more vigorous workout. So, after my confinement period, I did stretching and toning exercises at home and then I was invited to try out Minus Calories at Active Hive.

Minus Calories? What’s that? I had that exact question when I heard of that name.

It is basically a 30-minute workout that specifically targets fat burning, detox and helps to tone and firm the body. The workout incorporates innovative technology to intensify one’s rate of fat burning and improve one’s fitness. It optimises calories reduction and could burn calories more than 5 times faster than the normal workouts – at least 500 calories in that 30 minutes!

As a person who has used the gym before and exercised regularly, I know it is highly difficult to burn that amount of calories in 30 minutes. With a curious and skeptical mind, I went to check it out.

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On my first visit, I was given a body composition analysis before an anti-cellulite and body sculpt cream was applied on my arms, tummy area, thighs and calves. Thereafter, I spent the next 30 minutes on the elliptical machine with the presence of Infrared and Ionised Air technology while watching some (cooking) videos on Youtube. On that very first session, I burnt 586 calories.

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I found myself looking forward to the next few sessions as I was told that they could programme the workout such that I could burn more than 1000 calories since my stamina wasn’t that bad. It seemed like a challenge that I like! Moreover, I absolutely love the juice that was freshly squeezed and which I drank with much pleasure. It’s so refreshing!

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The subsequent sessions saw me burning more calories and by the end of the 5th session, I burnt 1506 calories in 45 minutes. The infrared technology enabled  me to burn that much because it heats the skin to make it perspire more and the calorie burning process is sped up. There is also a whole range of benefits that the infrared technology gives such as stimulating collagen production, reducing body aches or pain and improving our immune system. Each time after the workout, I felt rejuvenated rather than exhausted. Besides the infrared technology, the ionized air also supplies purified oxygen to rejuvenate the skin cells and improve the respiratory system. Although I didn’t feel tired or experience aches after the workout, you can be sure that I slept very well that evening.

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3rd session: Love the glow and obviously the juice!

Here’s what I appreciate about the Minus Calorie at Active Hive:

  1. Each session is by appointment only and that means you have the privacy to work on those muscles. You wouldn’t need to be bothered by the stares of anyone because there’s only you in the room.
  2. I could multi-task in the sense that I could watch videos on the screen while working out. It’s definitely a luxury for me because I don’t have time to watch TV at home. No kidding!
  3. Minus Calories uses the elliptical machine which is kind to my knees.
  4. I don’t feel the soreness on my legs even though I have burnt so much calories. On the contrary, I feel good and refreshed after each session and all ready to assume my responsibilities when I get back home.
  5. It’s a time-saver as I don’t have to spend too long on the exercise and yet yield maximum results. This is an important point (time-wise) as I need to get back home to feed the baby or pump (I’m currently breastfeeding).
  6. I share the same beliefs as Active Hive in that they advocate right nutrition through making better choices of quality food along with juicing.
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Some of the health food (superfoods) available at Active Hive

To me, the time to work out on Minus Calories is really a great ME time. I got to unwind and recharge after each session. There is no calling of “Mama”, “Mama”, just sounds from the videos that you are watching.

In that two and a half weeks, I lost an inch both at the waist and hip but more importantly, my muscle mass has increased which is what I wanted.

The Minus Calories 30-Minute Workout is only available at Active Hive (65 Ubi Road 1 #02-88, Oxley Bizhub, Singapore 40872 | Tel: 6385 2758).

If you are interested to find out more, you can book a trial workout with complimentary body composition analysis at only $38 (UP $103) with them. They can be reached at 63842758/ 92364678 or email them at activehive@gmail.com

OR

Participate in my GIVEAWAY!

THREE readers will stand to win 2 workout sessions* with Body Composition Analysis and Post Workout Juice worth $178.

All you need to do is to LIKE and SHARE this post (Sharing is caring!) and comment on this blog why you would want to win these workout sessions.

Do visit Active Hive’s Facebook Page to find out more on Minus Calories.

*These sessions do not include the Body Firming and Anti-Cellulite cream.

CLOSING DATE: 21st December 2015

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Mango Chia Seeds Pomelo Pudding

Disclosure: I was invited to five sessions of the workout and was given one more since it wasn’t programmed properly on one particular session (but l I managed to burn off 580 calories in 50 minutes).  I was also given a pack of Quinoa seeds to try them out and I went on to purchase the Chia seeds (above) using my own pocket money. No other forms of monetary compensation is given and opinions above are truly mine. 

ABM_1450770592Update! Congratulations to these 3 beloved ladies! You will be notified by Active Hive regarding the 2 workout sessions soon! Have fun sweating it out!

[Foodie Friday] Buckwheat cookies

It was a spur-of-the-moment kind of thing and I wanted to test if the oven is still in working condition. So I thought why not bake some cookies using the ingredients I had at home. Looking through the recipes I have on the blog, I decided to go for buckwheat cookies and got the little one to join me. It’s a fuss-free recipe which I needed at that moment!

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While the little ones were napping, I got the following ingredients ready:

1/2 cup buckwheat flour
1/2 cup all-purpose flour
1/3 cup brown sugar
1/4 tsp salt
1/4 tsp baking powder
110g unsalted butter, cut into cubes
1 large egg yolk, beaten

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1. Heat the oven to 325F/ 165C. Combine the dry ingredients in a bowl and stir with a whisk to mix (easy for the girl to do). Using a standmixer, beat the butter in a bowl until fluffy and add the egg yolk. Beat in the dry ingredients in 2 batches, scraping down the sides of the bowl between additions.

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2. Form tbsp of dough into balls and place 1 1/2 inches apart on ungreased baking sheets. Use a fork to press the dough into 3/8-inch-thick rounds. This is the part which I got the little one to help again and she’s elated.

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3. Bake for 20 to 25 minutes, until golden around the edges. Cool on a rack.

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Isn’t it easy?

Mushroom Pumpkin Mixed Rice

If you know me, I’m a huge fan of one-pot-dish meal. Call me lazy but there are really too many things to handle and I just need to fix a quick and healthy meal for the family. I can certainly eat out, like what the hubs always tells me to do but I don’t really fancy that idea because I want the little one to be interested with what’s going on in the kitchen, just like how my mom got us all to be so hands-on with food preparation and cooking from young. Yea, even my brother cooks well. It’s certainly a skill that I want to impart to Faith.

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I love this Mushroom Pumpkin Mixed Rice because it is absolutely tasty and doesn’t involve too much work. Credit goes to Naturel Living who inserted a recipe in the goodie bag that I received during the recent Eeva Chang’s Language Power talk show. I thought it would be worthwhile to try out the recipe since Faith loves pumpkin and mushroom. Win-win situation for me!

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Ok, I must also confess that the pressed rice on the first page attracted me so much that I kept the leftlet. I had wanted to make Bento sets and this picture really captures my attention. Oh! The many things that I want to do!

Anyway, here’s the recipe, just in case the words in the picture are too small. By the way, I used their organic mixed brown and red rice and I must say it is good! The recipe serves 4.

Ingredients: 
2 cups Naturel Organic Mixed Brown and Red Rice (uncooked)
300g Pumpkin (small cubes)
200g Chicken thigh (small chunks)
100g Chinese cabbage
12 pcs Shittake mushroom
20g Dried shrimp
1 stalk spring onion
10g Raw ginger (sliced)
20g Garlic (2 cloves)
500ml Chicken Stock or Woh Hup Concentrated Chicken Stock

Seasoning (Pre-mix in a bowl)
2tsp salt
1tbsp Light soy sauce
1tbsp Chinese cooking wine
1tbsp Naturel Pure Olive oil
1/2 tsp Ground white pepper
1tsp Sesame oil
1tsp Thai Fish Sauce

Preparation:
1. Rinse the rice and drain.

2. Rinse pumpkin and cabbage.

3. Soak dried shrimp.

4. Cut ginger into slices, crush and peel garlic and dice spring onion.

5. Pre-mix all seasoning in a bowl.

Method:

1. Heat the olive oil in a wok. Add chicken, ginger, garlic and dried shrimp. Stir-fry until chicken is cooked on the outside and fragrant.

2. Add in shittake mushroom, cabbage, pumpkin and mixed brown and red rice (uncooked). Stir-fry evenly.

3. Add in the chicken stock, seasoning and continue to stir-fry for another minute.

4. Transfer all ingredients to an electric rice cooker to cook fully.

5. Garnish with spring onion (and seaweed) and serve hot.

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Maybe I will attempt Bento next… for Faith!

Foodie Friday | On Fussy Eaters and Chocolate Almond Cupcakes

[This post contains a discount code on all book purchases at NoQ Store].

I haven’t been blogging about Faith’s 16th and 17th month’s progress. She is growing well. However, if there is one thing that really bothers me, it would be the fact that she has developed pickiness in foods.

Naturally, I’m concerned because she used to be a voracious eater and was willing to try ALL sorts of food. She loved to eat but all of a sudden, she decided that her favorite salmon isn’t going to be part of her diet and that she currently goes for bread more. She can articulate 面 包 (bread) really clearly by the way and she keeps repeating it until it irks you. She quite dislikes most forms of meat which is a cause of concern for me. Feeding her can sometimes be a chore and frustrates me to the core because she will spit out the food that is offered to her. I can almost hear my innermost being scream “NO!!!!”.

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She loves fishballs, Char Siew Pau (BBQ bun), bread, biscuits and fruits and doesn’t mind vegetables. But I can’t always feed these to her all the time. Issues of picky eating are related to how the child’s taste buds function. The five different taste buds have different levels of sensitivity, with one of those taste buds typically extra sensitive to a particular flavour. That is often the major factor in the emergence of pickiness and why some kids don’t like certain strong flavours in some vegetables or meats. The important thing is to keep trying the food with the little one, perhaps by varying the temperature or texture of the food, or by combining it with other foods that she likes.

And I did that.

I subscribe to how the French bring up the kids with reference to food, that we have to keep getting the kiddo to try the food because a child can’t be determined to dislike a particular food until they have tried it at least a dozen times. I am also aware that between the age of 12 to 24 months, it is actually the time to introduce the widest range of foods, colours, textures and flavours to a kid and is said to be the decisive year when what a kid eats will shape her eating habits for the rest of her life.

*Alarmed*

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Thankfully I stumbled upon this book which contains 300 easy-to-make meals. There aren’t a lot of beautiful photos of meals but when you really read the contents and look through the varied meals found in there, you realised that you are in for a treat. A lot of the recipes contain salmon, sardines, walnuts, flaxseeds, chia seeds, soybeans, seaweed and eggs, among others, *think high DHA Omega-3 fatty acids*, and I love how the author creates meals using ingredients found all over the world. It’s education for me too!

I went on to try and adapt some of the recipes. I find myself being inspired to create those dishes which are easy to prepare.

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My stir-fried macaroni with salmon and seaweed is inspired by her buckwheat noodle soup with seaweed and salmon while the steamed tofu meatballs are inspired by her sesame chicken with tofu and seaweed. There are so many other recipes that I want to try like Norwegian fish cakes, quinoa soup with cod and coconut mango millet bake, just to name a few.

The following is a Chocolate almond cupcakes recipe. The original recipe uses sesame seeds. Since I cannot be entirely sure if Faith is allergic to sesame seeds, I have switched it to ground almond. Thankfully, Faith likes them! They are not really sweet and for a while, I thought the little one would reject! Phew!

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Ingredients:20140428_141748
3/4 cup cocoa powder
1 cup wholemeal flour
1/2 cup ground almond
2 tbsp ground flaxseeds
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
3/4 cup warm water
3/4 cup buttermilk
3 tbsp canola oil
1 1/2 cups brown sugar
1 tsp vanilla extract
Slivered almond for decoration

1. Preheat oven to 190 C.

2. Prepare muffin tray with cupcake liners or use cupcake cases.

3. Sift together the cocoa powder, flour, flaxseeds, sesame, baking soda, baking powder and salt.

4. In another bowl, mix together the eggs, warm water, buttermilk, oil, brown sugar and vanilla until well-blended and smooth.

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5. Slowly add the flour mixture into the egg mixture and mix well.

6. Fill each cup 2/3 full with the batter and then sprinkle each with a few slivered slmond.

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7. Bake for 20 to 25 minutes, and let cool.

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Just for you, dear readers: noq
If you are interested in this book or any other books, you can get them from NoQ Store. You will be entitled to an exclusive 15% discount on all purchases at NoQ Store when you use code LYNNLLY at the checkout. This discount is valid until 31 July 2014.
Nope, I’m not paid to advertise for this book. I just find it useful and want to share it with you! But we did get a few books for Faith via NoQ Store since they are more reasonably priced than the ones at the bookstores. Go on, get yourselves some books! 😉

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Reference: 
Shino, M. (2012). Smart bites for Baby: 300 easy-to-make, easy-to-love meals that boost your baby and toddler’s brain. Da Capo Press, Boston, MA.
Loh, C.G. (2013). Parenting without borders. Surprising lessons parents around the world can teach us. Avery.

{Review} ONAKA @ ARC

Restaurants with food that impress are aplenty but those that cause me to reflect on my eating habits and cooking are few. Here’s one which not only offers delectable, healthy meals but one that challenges you to eat consciously and to be mindful of the food that you are consuming – Onaka @ ARC.

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ONAKA stands for Optimum Nutrition And Kitchen Arts. Headed by head chef Jason Vito, he and his team are committed to bring creativity, passion and personality to the table so as to make every dining experience a unique and an authentic one. They use all-natural ingredients in the preparation of their food and that also means no artificial additives, chemicals, colorings, flavorings, MSG, and trans-fats. Will such food be available in a world that has gone artificial and highly processed? The answer is an absolute YES. Here’s my recent food-tasting experience at ONAKA.

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Hosted by Chef Jason, Benson and Rosalind, a group of mommies and I were led to a long table where we were to experience Conscious Cuisine that evening. First up, the appetizers. The starters above showed off ONAKA’s thoughtfulness and creativity in designing the dishes. Who would have thought that the tuna-like sashimi is actually their signature Watermelon Sashimi (top left) topped with agar wasabi “tobiko”. It took some of us quite an amount of time to figure out what it actually was and we didn’t really quite get it right until Chef Jason revealed. Then, there was Asian Hummus (top right) which is made of organic chickpeas. Chef Jason used hazelnut and sesame oil to add flavour to it and to give an Asian spin to the dish.

The Tofu Avocado Salad was Chef Jason’s version of the Greek salad and I love it that it was light, healthy and without feta cheese (sorry, I’m not fond of it). The addition of walnut and hazelnut adds a nice crunch when you consume of the dish and the tamarind dressing adds a nice touch to the salad. The Nicoise Paper Roll reminds me of the vietnamese roll except that this one has fresh tuna, cucumber, French beans, herbed egg-salad, dehydrated olives and aioli. Quite a lot of stuff in the roll, eh?

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Next, the main course, the carbs. We were thinking that we would be served just one dish but lo and behold, four dishes came out. You should have seen our expression. Amazed! Thankfully, as Chef Jason explained, those mains were meant to be shared as they want to bring back the joy of communal eating to their diners. And that’s what we did. From top left, (in clockwise direction) we had Hot & Sour Prawn Rice Noodles, Maritime Barley Risotto,Pineapple Rice and Roasted Mushroom Soba. Of the four, I like the first one the most since I find it hard to resist the succulent queen prawns that were cooked together with shiitake, Asian herbs, chili lime in spicy shrimp broth. Simply exotic! I thought the Maritime Barley Risotto was creatively designed by using barley to replace the commonly-used Arborio, thus resulting in a light carbo dish.

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Proceeding from the noodles and grains, we had proteins, meat! The servers placed about six meat dishes and we were overwhelmed. Chef should have informed us so that we could pace ourselves! From top left in clockwise direction, we had Duck Pancake which I adore. It reminds me of Peking duck, just that this is actually duck confit cooked with five spice and orange caramel and wrapped in tumeric crepes. Wonderful combination, you think? We also had Portobello Mushrooms with quinoa and grilled vegetables topped with cheese (technically it’s not a meat dish but oh well!), Pumpkin Sea Bass and Miso Lamb. These were not all. The servers brought in more: 48 hrs Beef and Pear & Salmon.

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You have read it right. It’s called 48hrs beef because the meat was cooked slowly with tender loving care for two days with red wine reduction and you could imagine the tenderness of the meat as one took a bite. In addition, it was served with mashed pumpkin and sweet potato and who would have thought that this simple combination could be so inviting to the palate. I couldn’t stop eating it. Totally heavenly!

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The last dish which I want to highlight (because it is my favourite!) is the Pear and Salmon. What you have on the plate are seared 47°C Norwegian salmon paired with Asian pear julienne and soft-boiled egg. Omega-3 overdose? Perhaps! The way to eat it is to mix everything together. It may look messy but it definitely tastes delicious!

As you can see, there is a good variety of food in the menu and there is somethingIMG_1724 for everyone. We were privileged to have the chefs explain the various dishes that were laid out before us. In doing so, they helped us to take notice and enjoy the unique aroma, flavour, texture, taste, selection of ingredients, presentation of food, and understand its nutritional health benefits. That session wasn’t just food tasting; it was food education.

Before we left, we were treated to dessert and who could resist this – Brownie with banana & cardamon ice-cream and topped with a slice of dehydrated banana. We were pampered, to the max.

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ONAKA has created a wonderful and enriching dining experience for us. Healthy food doesn’t have to be bland. With creativity and knowledge of the ingredients used, the chefs at ONAKA have proved that healthy delicious food can be made. Their passion for what they believe in was clearly demonstrated in their sharing with us. Indeed ONAKA made delicious food healthy and healthy food delicious.

It is one thing to share with you my experience via this means but it is another if you could go down and taste the food yourself. The prices are reasonable for such a cuisine and I am certain that I would visit them again.

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Another thing that impresses me is their thoughtfulness in catering a meal for Sophie, Irene‘s daughter. She was provided with a bowl of Pineapple Rice with Soy Melange Skewer and ice-cream for dessert. How sweet of them!

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Do visit ONAKA and get educated on Conscious Cuisine! Situated at ARC, parking is free with a minimum purchase of $30 on week day evenings and free parking during weekends.

ONAKA @ ARC 
460 Alexandra Road #01-32 PSA Building Singapore 119963
Mon to Fri – 11:30am to 10pm
Afternoon Tea – 3pm to 5pm
Sat & Sun Brunch – 10am to 4pm
Dinner – 6pm & last order 9:30pm
Mon to Sun Happy Hours Promotion – 3pm to 8pm
Tel: 6270 2012

Disclosure: This review was due to an invitation from ONAKA @ ARC. No monetary compensation was received and all opinions are my own.