‘香菇栗子油饭’ brought back so many memories about my late sweetest grandma. She taught me how to wrap the rice in bamboo leaves and I never master it.
What is your favorite type of rice? If I look in my pantry, I have quinoa, sushi rice, sticky rice, jasmine rice, black rice, brown rice, and bean rice.
Today, I’m sharing a sticky rice meal that I love to make for lunch. The rice’s sticky texture is so lip-smacking good and satisfying to eat. There are a few popular dishes that use sticky rice as the main ingredient such as BaChang or rice dumplings, lotus leaf-wrapped rice, or the popular mango sticky rice.
How to find the recipe:
– Link in bio
Cooking Tips:
– I used roasted chestnuts that are normally sold as snacks (save me some time
)– Soak the rice before you go to bed so you can start working on it the next day.
– Some rice brands don’t require soaking, so please adjust the cooking time accordingly
– use ginger instead for an allium-free meal
I hope you give this a try. Sending loads of love and positive energy on your weekend. Best, WoonHeng
Drink green smoothies for breakfast and dinner, add in two snacks and a light healthy meal in the lunch. ⠀⠀⠀⠀⠀
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Repeat for 21 days. Lose 8-16 pounds and cleanse your body of months or even years worth of toxins, improve digestion, increase energy levels and reprogramme your tastebuds to crave whole, nutritious foods 
Are you in or are you out? 
so many people who were previously on the fence about trying this diet say they are soooo glad that they did 
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To join in with the 21 Day Smoothie Diet Challenge, simply download the eBook from my website 
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This eBook contains all of the information, recipes, shopping list and step-by-step guide that you will need for the 21 days! You can download the eBook from the link in my bio 
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@conveganence
Tag friends who need this and share it 
⠀follow @conveganence and gor daily smoothie recipes for weight loss, detoxing, energy, health, and more! 
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So, how does it work? 
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Replace 2x of your meals with certain smoothies, add in two healthy snacks and a light meal in between them.
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cleanse your body and improve your energy, digestion, and skin. 
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That’s it! No wraps, no detox teas, no witchcraft, no pills, potions or powders. Just healthy wholefoods for 21 days! 
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This method is honestly the most simple, healthy and effective way to give your body a break from all the processed foods and kick-start your weight loss and health. 
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You can start by downloading the "Smoothie Diet" eBook FROM THE LINK IN MY BIO - @conveganence taking the 21-day challenge.
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The eBook includes everything you need to start TODAY: from smoothie recipes, meal plans to tips and shopping 
lists. 
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People who complete the 21-Day Smoothie Diet Challenge lose up to 20 pounds and form long-term healthy eating habits that help them keep the weight off for good. 
Chocolate version of my favorite wholemeal one-bowl banana bread. Rich, moist and super yummy, perfect to brighten up another boring home office day 
I'll leave the recipe here below. And I have to remember to save a slice or two for tomorrow morning before it disappears. Because there's nothing better than chocolate cake for breakfast (I'll probably have it with peanut butter and strawberries, highly recommended 
Good evening and Happy Thursday everyone
So this souper soup recipe is actually what my mom makes almost every night as part of dinner so Ive actually only made it once before
Don’t get turned of if u don’t like peas- I don’t either- but these split peas are blended!!!
But.... it’s delicious and nutritious and everyone deserves to have soup so here the recipe 
Soak a bag of green split peas (we do overnight but u do u)
Drain the water and put in a pot. Fill pot with water enough to cover the peas and more!
Cook the split peas on low for about 1 1/2 - 2 hours.
Blend the peas with a hand blended and add the following veggies cut up into the blended peas:
2 sweet potatoes 
1 large onion
5 carrots 
1 head garlic
2 parsnips
2 parley roots
2 zucchini
optional: add a tiny prie of ginger for extra flavor if you like the flavor of ginger.
Salt 
pepper
Add more water.
Cook on low for 1 hour. Now blend everything on the pot and you’ve got this delicious warming soup
![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
Hope everything is well!
I'm getting ready for a forced long weekend (my kids' school is going on strike tomorrow and on Friday), trying to get as much work as possible done 
Let me present you this wholemeal spelt cake with raspberries, my family's favorite cake, 100% approved also by the kids 
4 tbsp olive oil