Back to the Basics
Honestly, it’s all about the simple things in life.
你好！Kia ora ! Hello!
Thank you for stopping by.
I am from Taiwan, spent most of my childhood in New Zealand and married to an Italian-American. We live on a small island in a small town by the countryside at the moment. And that is where I discover my passion for making dishes from local
markets produces and using healthy ingredients to get the most benefits out of everyday eating. I like to keep things simple and fun.
I am excited to share (most) of my healthy recipes with you and continuing learning through this food diary, stretching cooking boundaries towards a more healthy lifestyle.
Back to the Basics
Thoughts & Recipes
May 2, 20171 hour and 15 minutes/ small loaf Ingredients3/4 cashew kefir1.5 tbsp. yeast1 1/2 cups buckwheat flour or (1 cup buckwheat flour with 1/2 cup of akzuki flour)1 cup tapioca starch1 tbsp. maple syrup1 tbsp. ground flaxseedsalt1/2 tsp. baking powder3 large eggs1 tsp. apple cider vinegar1. Combine...March 7, 2017 · vegan,Cake,wheat-freeIngredients For the Crust:1.5 cups Walnut2 cups sprouted buckwheat flour3/4 cup millet flour5 dates1 tbsp coconut sugar For the Cashew Cheese2 cups soaked Cashew1/2 cup Kefir (coconut kefir for vegan)1/2 tbsp maple syrupsalt For the Top3 apples1/2 tbsp maple syrup1/2 tbsp lemon juice1/2 tsp...February 21, 2017 · vegan,ice cream20 minutes / 6 servings This ice cream is my husband's favorite because it's rich and creamy filled with lovely vanilla scent. It's super easy and often gets good feedback like, "It's vegan, really? Wow!" Seriously, it's pretty amazing how nuts can substitute cream in that way. And don't you...More PostsContact Me
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