Broccoli trees + other great grocery spots.

Garlic broccoli saladI’ll tell you a not-so-secret secret: one of my favourite places to grocery shop would be Sunrise Market in Vancouver. It’s a super cheap, no-frills old Chinese market that I believe used to be Sunrise Soya foods which produced tofu back in the day (and I think still to this day — correct me if I’m wrong). It’s this amazing market in the middle of the downtown eastside. Fresh produce is dirt cheap and besides that, you can get killer deals on tofu, dumplings, packaged foods, etc. Basically everything.

This time around I got some huge broccoli trees that were bagged into the Reduced bin and I swear, there were atleast 2-3 heads worth of broccoli in there. For $1.00. Yes! Since I wanted to make something new with the broccoli, I decided to whip up a quick steamed broccoli salad.
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The BEST Vietnamese salad roll, ever.

Raw enoki mushroom and avocado salad rollsI absolutely LOVE Vietnamese salad rolls. Whether it is the traditional one with shrimp, minced pork, Vietnamese ham, or whatever, they are one of my favourite ways to eat a salad because who has the time to sit down and eat nowadays?! They are great for an on-the-go lunch or snack and are even more delicious with a few dabs of Sriracha and hoisin sauce. Mm….

Lately I have been finding myself skipping the rice noodles traditionally found encased inside the roll as a lighter and healthier way to eat my rolls. I usually throw more lettuce or greens in there but sometimes, I do miss those carb-y noodles. I hadn’t ever found a suitable substitute those noodles…UNTIL NOW.

Introducing to you, my raw enoki mushroom and avocado salad rolls.
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Lentil loaf success!

Brown rice and sprouted green lentil loafI am so excited to share this SUCCESSFUL brown rice and sprouted lentil loaf recipe with you. Why? Find out after the jump!

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Single-serving microwavable desserts.

Single serving oat cinnamon rollSo I saw Chocolate Covered Katie‘s Instagram the other morning on single serving oat cinnamon rolls and I pretty much had to make them almost immediately. I kid you not.

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Coconut jam.

KayaIt seems like coconuts are all the rage nowadays. But as a Filipino, I freakin’ grew up with this shit! Coconuts are a huge part of our diet and it is not just limited to sweet dishes or desserts. We also use it in savoury cuisine as well such as laing laing (taro leaves simmered in coconut cream), monggo bean soup, ginataang (similar to a chicken curry in coconut milk), and so on! Of course they are popular in desserts as well such as ginataan and cassava cake.

But let’s not forget about a heavenly spread that is pretty much on par with Nutella: it’s called kaya, otherwise known as a coconut jam and it is a dream come true and a half. And I made it by accident. So proud of myself.

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The best chocolate cake ever.

Raw chocolate banana fudge cakeAnd what’s even more exciting about it? It’s vegan, gluten-free AND raw. Yes, folks. Probably the best thing ever created. This pure genius idea was brought to you by Chocolate Covered Katie, one of my favourite dessert blogs ever. She makes all the traditional desserts into delicious, healthy ones that you don’t end up feeling guilty about!

This was the first recipe I’ve tried out from her website and I haven’t looked back since. Her raw chocolate banana fudge cake is to die for.

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An unlikely combination.

Green pea, sunflower seed and miso pasteAs much as I absolutely love cooking, there are days where I just want something made for me. Sadly, I live by myself (well, with a roommate but that doesn’t count) so I’m responsible for all of the cooking. This is where frozen food and instant noodles come in. I usually always have some food frozen in my freezer. And no, not just food that I’ve made. I’m talking about store bought tortellini, soups, shrimp  — you name it. I’m totally guilty!!! And not ashamed. A girl’s gotta eat, y’know!

But sometimes there are just those random ingredients that just sit there FOREVER and in my freezer, it’s those sad mixed vegetable medleys. That, or peas. Sick of seeing the same frozen organic green peas over and over again, I was inspired to make a green pea, sunflower seed and miso pesto.

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