Baby Spinach and Pear Salad | 菠菜香梨沙律

INGREDIENTS:

2 cups Baby Spinach

1 Asian Pear

1/4 cup Walnuts, roasted

Drizzle of Olive Oil

1 tablespoon Agave Syrup (or honey)

Sea Salt to taste

材料：

2 杯  菠菜苗

1 個  啤梨

1/4 杯  合核，烤過

適量  橄欖油

1 湯匙  龍舌蘭蜜 (或蜜糖)

少撮  海鹽

DIRECTION 做法：

1. All all ingredients in a large bowl.  Toss to combine and serve it immediately.

1. 在一只大碗內下所有材料。輕輕拌勻便可食用。

Easy Fruit Salad 夏日雜果沙律

INGREDIENTS:

2 Mexican Mangoes, unripe

2 Kiwis, unripe

2 Bananas

1 big handful of Brazilian Nuts

1 tablespoon Chia Seeds

3 tablespoons Agava Syrup

DIRECTION:

1. Peel the mango; cut it into sticks.

2. Peel the kiwis; cut them into small pieces.

3. Peel the bananas; cut them into thick slices.

4. Roast the Brazilian nuts.

5. In a large mixing bowl, combine all the ingredients. Gently mix them together. Serve immediately.

Spinach and Strawberry Salad 菠菜草莓沙律

INGREDIENTS:

Baby Spinach

Strawberries

Cashews

Balsamic Vinegar

Olive Oil

Agave Syrup

DIRECTION:

1. Cut the strawberries into quarter.

2. In a large mixing bowl, whisk together olive oil, balsamic vinegar, and agave syrup. Add strawberries and spinach. Mix well.

3. Plate the serving plates. Sprinkle the cashews on top. Serve immediately.

Lemony Beetroot and Lentil Salad

It is a very simple and also substantial salad that can be prepared in almost no time.  The lentils make this salad substantial and you can enjoy it just as a whole course meal.

INGREDIENTS:

2 Beet Roots, Peeled and cut into sticks

1/2 cup Lentils

1 cup Water

1 handful of Italian Parsley, roughly chopped

1/2 Lemon of juice

1 tablespoon Agave Syrup

pinch of Salt

DIRECTION:

1. To cook the lentils, combine the rinsed lentils and 1 cup of water in a pot.  Bring them to a boil over high heat.  When the water starts to boil, reduce the heat to low.  Cover the lid; cook it for 20 minutes or until the lentils are soft to bite.  Allow them to cool.

2. In a mixing bowl, combine all the ingredients including the cooked lentils.  Mix well; allow it to sit for 10 minutes for the taste to develop before serving.

Seasonal Peach and Ginger Vinaigrette | 蜜桃薑沙拉醬汁

When you have some overly ripe peaches, this salad dressing will be a good idea to use them up.  You can always taste the peaches before adding agave syrup so that you can have a better control of the sweetness.  This dressing is best to go with bitter greens such as kale, arugula, and spinach.

INGREDIENTS:

1 Peach, pitted

Salad Green

Thumb size of Ginger, fresh, peeled

3 tablespoons Olive Oil

1 tablespoon Agave Syrup

1 tablespoon White Vinegar

1 teaspoon Poppy Seeds

Small pinch of Sea Salt

材料：

1 個  桃，去核

沙律菜

一節  薑，去皮

3 湯匙  橄欖油

1 湯匙  龍舌蘭蜜

1 湯匙  白醋

1 茶匙  罌粟籽

少撮  海鹽

DIRECTION  做法：

1. In a blender, add all ingredients.  Process until the mixture until it becomes smooth.  Drizzle on the salad before serving.

1. 在攪拌器內加入所有材料，攪拌直至其變成汁料。

Mixed Fruits and Seeds Granola | 純素乾果麥片

Mixed Fruits and Seeds Granola

純素乾果麥片  

INGREDIENTS:

1 cup Agave Syrup

3 cups Oats

1.5 cups Dried Fruits (I used cranberry, blue berry, and fig)

1/3 cup seeds (I used black sesame, white sesame, flaxseed)

1 teaspoons Cinnamon, ground

1 teaspoon Ginger, ground

1/4 teaspoon Salt

DIRECTION:

Mango Orange Popsicle | 芒果鮮橙雪條

This style of popsicle can have endless variations, and this time I chose to use mango and orange.  Because the fruits weren't in season, I added a tablespoon of agave syrup to balance the taste.  If you have some good quality fruits in hand, you can probably omit the syrup.

Mango Orange Popsicle | 芒果鮮橙雪條  

Ingredients: (2 servings)

1/2 cup Fresh Mango

1/3 cup Orange Pulp

1 tablespoon Agave Syrup

材料：(2人份)

1/2 杯   芒果

1/3 杯   橙肉

1 湯匙   龍舌蘭蜜

DIRECTION:

Dark Chocolate Tofu Mousse (Vegan recipe) | 全素黑朱古力豆腐霧絲

This mousse is a new indulgence in our family.  It doesn't contain any cream or sugar, but it gives the rich chocolaty flavour without any empty calories.

The texture and the flavour changes according to the chilling time.  If you fancy the soy flavour or a softer texture, enjoy this mousse right away or after several hours of chilling time.  If you look for purely chocolatey mousse or a firmer texture, you can leave the mousse to sit in the fridge over night and enjoy it the next day. 

Dark Chocolate Tofu Mousse (Vegan recipe)

全素黑朱古力豆腐霧絲 

Ingredients:

160 gram Silken Tofu

90 gram Dark Chocolate Chips

1.5 tablespoons Almond Butter

2 tablespoons Agave Syrup

材料：

160 克   滑豆腐

90 克   黑朱古力

1.5 湯匙   杏仁牛油

2 湯匙   龍舌蘭蜜

DIRECTION: