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If you use coconut milk often and are tired of dealing with its containers, or not comfortable with the BPA in the container linings, why don’t make your own? It’s also tastier & healthier. Homemade Coconut Milk is SO easy to make!

I grew up eating Homemade Coconut Milk because most Thai dishes have coconut milk as part of the main ingredients. From curry dishes such as green curry, to dessert–you name it.

We usually made a fresh batch of it right before we used it in our cooking, and there was no canned coconut milk to compare it with. …

There is no doubt that kale is a superfood. It’s loaded with top health benefits we want to put into our bodies. There are so many ways to eat kale, but if you want to keep it simple so you can eat it as often as you want (even everyday), Easy Kale is what you need. Let me show you how!

I’m obsessed with this Easy Kale. In fact, my whole family is. We can eat a bowl of it everyday–if we don’t feel bad for eating too much. That’s right, I should do some research to see side effects of eating too much kale.

As I always have fresh kale in my garden, I have tried to eat it in so many different ways, but I realized there is no need to make healthy food complicated. The most important thing is to get nutrition from eating it into our bodies, right? So, this Easy Kale method is pretty much the only way we eat kale nowadays. We can get what we need with a little bit of help from other simple ingredients (that most of the time we already have them in the kitchen).…

Wait! before going out to buy another bottle of hot sauce, try making this Sriracha Hot Sauce in your own kitchen. With only a few ingredients, It will open a whole new world of eating hot sauce!.

If you are a fan of hot sauce, I’m positive you know Sriracha Hot Sauce. Being Thai, I’ve known it my whole life. It became a very famous hot sauce as I see it in almost every country I have been to.

Even though it’s so easy to get one bottle from almost every store now, believe it or not, I never bought it–ever. While I was still living in Thailand, I never felt right buying anything in plastic bottles, not to mention something acidic that can leach the plastic into it–like hot sauce.…

Pad Thai is the most commonly ordered Thai dish by people I know. From young picky eaters who don’t like to try anything new to grown up eaters who like to try everything new, they all appreciate a good Pad Thai.

Pad Thai is so famous, and very easy to find. If there is a Thai restaurant in your areas, you are in luck for trying it. However, because fish sauce is one of the main ingredients, it’s not easy to find vegan Pad Thai for plant-based eaters like us….

There is no doubt most people know how good Sprouted Flaxseed is, but not many of us know how to sprout it. With only flaxseed, a terracotta dish, and water, let me show you how!

How are we going to get Omega-3? That was one of the first few questions I asked myself when my family started a plant-based diet 13 years ago, and flaxseed has become part of our essential diet. However, I was afraid, and in fact I stopped consuming flaxseed products entirely when I found out about phytic acid, and also how flaxseed can go rancid so easily….

If you think making your own Thai Red Curry Paste is beyond your capabilities, think again and try this recipe with my method. With simple ingredients, I’ll show you how to do it easily!

Making our own Thai Red Curry Paste was part of my growing up in Thailand. We usually made it fresh right before we cooked the main course, and only made enough for one-time use.

In my childhood, we were required to help in the kitchen to prepare meals almost every day. To make curry pastes, my mom told us the amount of ingredients without measuring them. Everyone got a task for the preparation, and the most responsible sister at that time got to pound them into a mixture….

Are you thinking about going the extra distance to make your own tofu? Here’s how to make Sprouted Tofu with only soybeans, water, and lemon juice. This method will assist you step-by-step from the beginning to end!

Sprouted Tofu has long been a top protein choice for plant-based diet people, including me. It’s versatile, tasty, and easy to use in most recipes, from main dishes to healthy dessert, you name it!

For years, I never thought about making my own tofu–especially sprouted. I thought it was too difficult, plus it’s so easy to buy in most grocery stores–even in most countries….

Salad Rolls with Almond Butter Sauce are the most fragrant and healthy way to eat salad as a finger food. They are easy to make, and so much fun to eat!

With a lot of vegetables folded into rice wrappers, and dipped in almond butter sauce, this dish can be great for a party dish or for meals.

We usually eat Salad Rolls during summer when we can pick fresh herbs such as mint, basil, and cilantro right from our own garden….

Stewed Peaches & Nectarines are a good quick dessert that can satisfy a sweet craving easily. It’s the healthiest dessert of the summer!

I love stone fruits, and love them even more knowing they have many health benefits. I don’t make dessert often, but this summer, the idea came to me naturally when I had so many bananas, peaches and nectarines at the same time. The fruits turned overly ripe too easily, so I combined them and made Stewed Peaches & Nectarines. I had no idea they would turn out so good mixed together, but it turned out great and we all loved it. If you are looking for some quick, healthy vegan dessert ideas without added sugar, try this!

Things you need for Stewed Peaches & Nectarines:

3-4 peaches and nectarines
1-2 over-ripe bananas
Filtered water
Dairy-free milk, I use coconut milk (optional)
Chia seeds to garnish (optional) Note: This makes about 3 servings.

…

Vegan Paella can easily becomes your favorite dish: Simply replace the meat from the original paella recipe with vegetables!

Besides our fond memories of living in Spain, another thing that will be a part of our lives from now on is the food. We have adapted a few Spanish foods to fit the way we eat, and while we are still here, I’d like to introduce how I make our favorite Vegan Paella with you.

Paella is a famous dish that’s easy to find in most restaurants, and it has a long and fascinating history.

There are a few things people here say they can’t make paella without, and bomba rice, a paella pan, and saffron are on top of this list.

The reason to use Bomba rice because it can absorb the juice and flavor better than other kinds of rice. Even though Bomba rice is not too hard to find in my area, the small organic store I buy most groceries from doesn’t carry it. They say it’s hard to get it organically, so I substitute regular white organic short-grain rice for it instead–and that works fine too. Short-grain rice can absorb the juice better than long-grain rice, and the nutty flavor after cooking makes paella taste unique….

Vegan Lentil Soup is healthy with no doubt, but if you want to go the extra mile, making ordinary, lentil soup extraordinary–try this!

Even though it looks just like normal healthy lentil soup with a lots of vegetables, the lentils have been fermented, and are sure to be easily digestible.

I used to prepare it with dried lentils, but when I learned how to prepare whole grains, beans and legumes in a traditional way, I started to ferment lentils first too.

The fermentation process gives the Vegan Lentil Soup extra flavor too, although it does require some planning. Since I learned the benefits of fermenting, it’s been hard going back to using dried lentils. Let’s try it together….

enjoy them with minced garlic, olive oil & vinegar

White Asparagus is a famous appetizer in Spain. You can cook or buy them easily everywhere in the north. They are so pretty, tasty, and most of all very healthy!

I’m sure most of us know how healthy asparagus is, although green asparagus is more common for cooking than the white variety.

Living in spain, we cook White Asparagus more as it is available locally, especially from early April on when they come into season. Even though we eat them as an appetizer, they are very filling, and can end up being full before dinner–that’s actually nice and easy!

However, cooking White Asparagus requires more work as they are bigger, tougher, and the skin is more bitter than green asparagus. First, we have to peel the skin, then boil them ‘til they are soft. From there, we can either eat them plain with vinegar and olive oil, or use them in other dishes.

There is a special kind of a tall pot for cooking asparagus that most people have in Spain, but since we don’t, I use a regular pot I have, and it works fine.…

Things you need for Stewed Peaches & Nectarines:

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Things you need for Stewed Peaches & Nectarines:

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