Once in a while, we all love some delicious but healthy food. Unfortunately, many of them always either involve artificial food colouring or smothered in icing. But who says that’s the only way to make pretty-looking colourful food?
Just like you, we want to eat good and feel good. So here are 5 of our favourite healthy vegan recipes we found. The best part? These delicious vegan dishes are going to be in shades of pink! Pink vegan food makes for the perfect dishes for Valentine’s Day, Mother’s Day, a birthday or just for your loved ones any day.
Kickstart your day with this refreshing glass of smoothie that packs a punch of nutrition and protein. Natural sweeteners, like strawberries and cherries, make it beautifully pink and deliciously nutritious with only 2g of fat. Bananas in the recipe also gives the drink its creamy and rich texture. This pink vegan drink is not only pleasing to the eye – it’s sure to please your taste buds as well! 1 tasty serving delivers you 700mg of Potassium, 70% of your daily iron intake, 10g of fibre and a whopping 20g of protein. What better way to perk yourself up bright and early in the morning?
1 cup of non-dairy milk
½ cup of frozen strawberries (and/or raspberries), unsweetened
½ cup of frozen cherries, pitted and unsweetened
1 banana (cut into chunks and freeze beforehand)
1 tbsp of raw mesquite powder (or cocoa powder)
1 scoop of vegan protein powder
½ tsp of vanilla extract
Direction: Blend them all till smooth, and you’re on a way to a brighter morning!
Everyone loves some good ol’ hummus with some crackers or toast – it’s healthy, it’s refreshing, it’s delicious. But have you heard of pink vegan hummus? The ingredient that brings out that pink is none other than beet! This colourful recipe only requires 6 ingredients.
15oz can of Beet
15oz can of Chickpeas
¼ cup of Raw Pumpkin Seeds
2 tbsp of Minced Garlic
2-3 tbsp of Olive Oil (add more if needed!)
Fresh lemon juice
Add more olive oil if you like and season with salt and pepper.
Directions: Blend them all in a food processor/blender, refrigerate till cool and serve with crackers, chips, toast, veggie sticks or anything you love!
Making your own pasta at home sounds absolutely laborious, tedious and too much effort, right? Wrong. It’s not as difficult as most would think.
And why not spend a little more time it if it means you can have pink vegan pasta? No ready-made pasta is going to be served to you in pink.
If pink is not for you, this colourful recipe can be tweaked– add saffron or turmeric for some yellow, or spinach for green! What’s more, this vegan dish hardly has the strong taste of beets. In fact, fresh beets (they’re different from canned beets!) actually tastes pretty good.
1 tbsp & 1 tsp of Olive Oil
¾ cup of Semolina Flour (alternatively, use all-purpose flour but dry the pasta for a few hours)
1 tsp of Salt
1/3 cup of Water
½ tbsp of Olive Oil
1 Shallot, diced
1 clove of Garlic, minced
¼ cup of White Wine
½ tbsp. of Flour
1 tbsp of Olive Oil
½ cup of Vegetable Stock
¼ tsp of Herbs (rosemary, thyme, oregano, or anything you enjoy!)
Salt and Pepper to taste
Optional: Beet puree, 1-2 tsp of Balsamic Vinegar, fresh Basil or Chives
1. Cook the beet in any preferred manner (suggestion: wrap in a foil, roast with olive oil for 45min at 200 °C OR peel, cut into cubes, boil until soft)
2. Blend beet in food processor or blender with 1 tbsp olive oil until it becomes a puree
3. Mix flour and salt, and make a well to add the beet puree.
4. Add some water and use a fork to mix in the flour gradually till a dough forms and you can knead it for 10-15min – aim to get a soft non-sticky dough! Then, wrap the dough in a plastic film and let it rest for an hour.
5. Divide the dough into 4 parts and roll them out.
6. Use a pasta machine OR roll the dough out as thin as possible, and use a knife or pizza cutter to cut it into shapes.
7. Hang the pasta dry and boil a pot of water. Time for the sauce!
1. Fry olive, oil and shallots till soft.
2. Add garlic and continuing frying till soft.
3. Add white wine and simmer until the amount is reduced by half.
4. Sieve flour into the frying pan, cook for ~1min, add olive oil.
5. Add vegetable stock, herb, salt and pepper. If you have some beet purée left, add it with balsamic vinegar. Let sauce simmer till your desired consistency and texture is achieved.
1. Boil pasta in salted water for 2-3min. Test for the doneness frequently.
2. Drain and add directly to sauce. Serve with basil/chives if desired!
Cheesecake is my favourite type of cake and this vegan recipe makes your sweetest imagination come to life with pink cheesecake bites (made with cashew, pitaya, coconut oil). Just the thought of it really makes my taste buds tingle. What’s more, this is a no-bake gluten-free 10min recipe! These lovable bites make for great snacks or desserts for kids of any ages. Creamy, sweet and pink – you could nibble all these bites all day.
If you don’t want pink in your cheescake, this colourful recipe is flexible – add some turmeric for gold, blueberries for purple, matcha for green, cocoa powder for brown or activated charcoal for black bars.
Total time: 10min
Servings: 4 large bars, to be cut into cubes
2 cups of soaked Raw cashews, drained*
1/2 cup of Virgin coconut oil, melted
1/2 tsp of Vanilla extract
1/4 cup of Grapefruit, Lemon or Orange juice
1/3 cup of Maple syrup
1/8 tsp of Salt
1-2 tbsp of Frozen Pitaya Puree
On top: 1 tsp grapefruit zest
4-5 pieces of gluten-free vegan Gingersnap Cookies
1 tbsp of Virgin Coconut Oil, melted
*You can replace it with unsoaked cashews, but soak in boiling salted water for 2-3min to soften them.
Layer a large dish (about 5”x5” big) with baking paper for this recipe. The thickness of the cheesecake bars will be affected by the dish.
1. Blend the cookies in a blender till fine.
2. Add crust oil to the powder and lay it out in a thin flat layer on the dish – the cashew mixture will help to bind the crust later.
3. Blend the pink filling mixture in a blender until you achieve a smooth consistency. Process the mixture** on high for a few minutes to warm the mixture a little.
4. Layer the filling onto the dish on top of the crust, and smoothen it out.
5. Add the citrus zest on top.
6. Refrigerate overnight for a few hours. Slice and serve within 30min from removing from refrigerator (ideally, the texture is best after 15min at room temperature)!
When people think of pink cupcakes, most people cringe at the thought of how much sugar and sweetness goes into it. But this is a game changer – no artificial flavour, just moist, fluffy and pink! The bright pink that comes through is extracted from the most unexpected ingredient – beet. Just a dash of beet will be sufficient for the entire batch of cupcakes!
Serving: 10 cupcakes
Calories: 393 kcal
• 1 small Beet (2.5-3 ounces)
• 1.5 cups of All-purpose flour (or even better, whole wheat!)
• ¾ cup of Sugar
• 1.5 tsp of Baking powder
• 0.5 tsp of Salt
• ¾ cup of Unflavoured soy/almond milk
• ½ cup of Canola oil
• 1 tbsp of Vanilla extract
For the Frosting:
• Coconut cream, chilled overnight – 1 can (14 ounce)
• Maple syrup – 2-3 tbsp
1. Boil the beet until bubbles form, then lower the heat and let it simmer for 45-55min until beet is soft (easily pierced with fork). Drain water and let the beet cool.
2. Mix flour, sugar, baking powder and salt.
3. Line 10 muffin tin cups with papers and preheat oven to 350°.
4. Gently remove the beet peel by rubbing it with your fingers. Cut beet into quarters and blend with a food processor or blender.
5. Add the milk, oil, and vanilla. Continue blending until you achieve a smooth consistency.
6. Add the beet mixture to the dry mixture and beat with an electric mixer until it is well blended.
7. Scoop the batter into the muffin cups – fill each cup till about 2/3 full.
8. Bake for approximately 24 minutes – the muffin top should feel spongey.
1. Use an electric mixer to beat the coconut cream (discard excess liquids from the can) for about 1 minute at high speed till fluffy.
2. Top it on the muffins! Best served while warm, or refrigerate not more than 2 days.
You would think that making instagram-worthy healthy dishes are difficult and very time-consuming, but in truth, that doesn't have to be the case. There are so many simple recipes online that consist of ingredients that are bright and colour, giving the dish itself a vibrant colour that increases your appetite and even make you fall in love with healthy food.
Eating healthy and yet be able to instagram your food doesn't have to be difficult. Rosie Hatch, a renowed author with her own cookbook, Rosie's Rustic Kitchen, has shared with us 3 simple recipes that uses many fruits and vegetables that give the dishes a sprig of colour but a whole lot of health benefits. They are not difficult to make and the ingredients are relatively easy to find.
While these recipes are centered around the theme of pink, you can always add customisations that suit your palette and even add a myriad of colours to your dish. So without further ado, read on for these fantastic recipes that will probably turn you after a health nut after the whole process.
Who knew watermelon makes a great salad topper? Perfect for Spring or Summer, this vibrant dish is a hostess’ dream. Simply add your ingredients to the platter then drizzle with your favorite vinaigrette dressing. Serve alongside your favorite entrée, or keep it as a meal in itself. Watermelons are refreshing by themselves, so imagine adding them to your salads, and you will get a whole lot of yum!
½ watermelon or personal size watermelon
2 cups spinach
Dressing of choice
On a platter or in a bowl add fresh spinach. With a spiralizer, make noodles using a cucumber and add to the top. Slice watermelon in to cubes and add to salad along with blueberries and crumbled goat cheese. Top with mint for garnish and your favorite dressing. Enjoy!
You can even customise it with other bright fruits such as strawberries for that rich red-pink, or even rockmelons for their cheerful yellow.
Making pasta pink is easier than you think! Just cook your normal pasta al dente (works with spaghetti, penne, or even shells!) then toss in a beet paste for a few minutes. Beet contains juices that have a natural vibrant and bright red-pink colour, making it a common ingredient for colouring foods. Merging the beet paste with the pasta will allow the pasta to absorb the pink color, as well as give it a hint of exotic flavoring. Serve with parmesan and your favorite sauce!
½ lb farfalle pasta
2 roasted beets
½ cup almond slices
2 garlic cloves
Pasta sauce of choice
Cook pasta until al dente, and set it aside. In a food processor, add beets, almonds, chopped garlic, a dash of olive oil and salt and pulse until it resembles a pesto. Toss the pasta in the sauce until thoroughly covered. Serve as is or rise off to just get pink pasta then serve with grated parmesan and your favorite pasta sauce.
Beets can be used in just about anything, and here’s proof. In this recipe, you upgrade your usual hummus into something prettier and also healthier, simply from adding beets. With great nutrition value and a ton of health benefits, your already-great hummus will get an even greater boost. This zesty hummus has all the makings of the perfect dip for your vegetables because it has the familiar flavor of classic hummus but with an earthier flair due to the beets. Try it with crackers, cucumbers or even carrots. Nothing can go wrong with hummus!
1-15oz can garbanzo beans (chickpeas), drained and cooked
3-4 roasted beets, precooked
1 tbsp lemon juice
2 tbsp tahini
1 tsp salt
1 garic clove chopped
In a food processor add all ingredients except for olive oil. With the processor running slowly pour in olive oil a little at a time until you get a hummus-like consistency. Serve with vibrant veggies!
Gone are the days when people give you weird stares for mentioning that you are vegetarian or vegan. For many people the choice to be vegetarian or vegan is based on a myriad of different reasons such as religion, health or the environment. Singapore lives up to its name of being a food haven and there are plenty of vegan and vegetarian friendly options in various different cuisines. However, not everyone is willing to jump on the vegan/vegetarian bandwagon. These restaurants can help you when you want to introduce a curious friend or a hesitant family member into the goodness of this diet.
Yes, I know. When you think of Japanese food, you think of sashimi and sushi which are clearly not vegan options. This was exactly what Mr Ho had in mind when he came up with the idea of Zen, a first of its kind Japanese themed vegetarian and vegan Restaurant together with Chef Masatshi Yasui. Herbivore is an offshoot of Zen and it includes Western dishes as well. Not only can you satisfy your Japanese food cravings, you can demolish some juicy looking burgers too! Mr Ho firmly believes in innovation to the menu while sourcing for unique ingredients that do not require the slaughter of animals. Good food with ethical business practices? Sign me up.
Address: 190 Middle Road, #1-13/14, Fortune Centre, 188973
Vegan and vegetarian fare does not have to break the bank. With prices below $10 for dumpling soup, this place at Clarke Quay proves that. Even though they’ve expanded to three other locations, the place still retains its small organic cafe feel. You might have to wait for your order because they make dishes to order. This place also labels their dishes – vegan/gluten-free/wheat-free – so you know exactly what you are ordering.
Address: 6 Eu Tong Sen Street, #B1-52/53 The Central
Don’t want to give up burgers when going vegan? No problem! With plant protein patties and fresh produce, these vegan alternatives will even have professed meat lovers going back for another visit. The burger patties are pan grilled and combined with artisan whole meal buns, fresh vegetables and mayonnaise that is egg and dairy free. You have to try it to believe it. The best part is that VeganBurg aspires to change the way we eat into something more environmentally sustainable. It is difficult to find tasty and healthy food that does not harm the environment but they manage it perfectly.
Address: 44 Jalan Eunos
Sometimes, you don’t want plant based patties. Sometimes you just want to sink your teeth into some good old Asian cuisine that combines the perfect amount of sweet, sour and spice. Behold Whole Earth, a restaurant that specialises in Thai and Peranakan cuisine that surprisingly does not include any type of mock meat. The Penang Rendang that is pictured above is actually made of mushrooms. This restaurant has been established since 2013 and as proof that they really know what works, they have even been awarded Michelin Bib Gourmand 2016.
Address: 76 Peck Seah Street
Can we forget Indian food when talking about a vegetarian diet? With over a third of India being vegetarian and with such a long heritage, Indian vegetarian food is a must have. Singapore has a great many Indian places to eat at. Annalakshmi works at a pay what you want basis in order embody the idea that no one should be deprived of food. According to Hinduism, a great deed you can do is feeding others so if you want to, you can contribute to another’s meal. Fulfil a great deed while feasting on delicious Indian cuisine.
Address: Central Square, #01-04, 20 Havelock Road
Have other vegetarian or vegan places that you love and want to recommend? Tell us all about them!
Written by: Annmaria Patteri
With the festive season drawing close, this can only mean one thing: parties. As your house begins to fill with hustle and bustle, the pressure to whip up tasty dishes for your guests also rises.
Before you pull your hair out over what to serve your guests - or worse, guests who show up without warning - amidst all the festive hustle, read to find out more about how to prepare the following appetisers that are sure to be a hit. These are the perfect solution to your worries, and are simple and quick to make without being too heavy on the waistline.
Instead of opting for caterers and breaking the bank, simply prepare these fuss-free appetisers which are packed with nutrients and and flavour. Wait no longer to impress your friends with your prowess as a domestic goddess with these easy recipes! Read on to find out more.
These insanely addictive enoki bacon wraps will definitely be a hit amongst your guests, with the savoury, juicy bacon complementing the sweetness of the enoki mushroom. The best part? This appetiser doesn’t take more than 15 minutes to prepare, and is also a low-calorie snack.
Wrap each slice of bacon with a small handful of enoki mushrooms and roll it up tightly. Secure with a toothpick if necessary.
Not only are these a treat for your tastebuds, these are also an aesthetic treat for your guests. These eye-catching rainbow fruit skewers are incredibly simple to make, and add a refreshing touch of juiciness to your party.
This classic Italian appetiser is a must-have at every party. The medley of flavours of tomatoes, garlic and basil come together in a mouth-watering combination that whets the appetite and makes your guest hungry for more!
This tangy and fresh salsa is great for eating on its own, but is also delicious when served with grilled meat - your guests will be spoilt for choice!
Best served chilled, these cucumber cups are a refreshing snack for your guests to cleanse their tastebuds before digging in!
Ah, bacon. Salty, streaky strips of pork that makes our mouths water and our knees weak. There’s no doubt that bacon is a tasty treat but all that fat, sodium and cholesterol may cause trouble in the long term. Hence, we’ve put together 5 easy, bacon-infused recipes that will not wreck your waistline or health, yet allow you to indulge in the goodness of bacon.
Perfect for parties and potlucks, the Bacon Broccoli Salad is a great make-ahead recipe with an Asian influence. The tender crisp broccoli florets, rocket leaves and bacon bits tossed in a sweet soy-sesame mix creates an irresistible salad combination. For extra jazz, we like to add toasted almond silvers and dried cranberries.
Boil the broccoli florets in a large pot of salted water for 1 minute and plunge the florets into an ice bath to stop the cooking process. Drain well, set aside and start to crisp bacon in a large skillet over medium heat. Remove, drain on kitchen paper towels and roughly chop. Then, whisk together soy sauce, sesame oil, honey, seasoned rice vinegar and minced ginger in a large bowl. Add in the bacon, broccoli florets and rocket leaves. Toss well and serve warm or chilled.
Plain green beans meet bacon – a wonderful treat to serve as canapés at your social gathering or as an accompaniment to your weeknight main meal. If you’re not a fan of beans, replace with asparagus spears.
Preheat your oven to 190°C and grease your baking tray. Steam the green beans till tender and set aside. Wrap 6 green beans with a halved strip of bacon and transfer to baking tray. Repeat with all green beans then bake for 15 to 20 minutes, until bacon is crisp. Sprinkle some kosher salt and coarse black pepper over each bean bundle to taste.
Is there anything more delicious and fun for a quick breakfast? These muffins include all the breakfast foods that will shake up your wake up.
Makes 12 muffins
Preheat your oven to 200°C and grease your muffin tin well. Cook the bacon for 5 minutes over medium heat, aim for a flexible but not raw texture. Then, cut circles of bread with a cookie cutter to fit your muffin tin and lay a circle of bread in each muffin cup. Wrap a bacon rasher around the edge of each muffin cup and add tomatoes. Last but not least, crack an egg into each cup and bake for 15 to 20 minutes. For a more cooked yolk, bake for a longer time.
Need more inspiration for the bacon in the fridge? Try the Bacon & Pea Pasta recipe. Al dente spaghetti, garden peas and crisp bacon bits are tossed in a beautiful mint and lemon sauce that’s light on the stomach but full of flavour.
Boil the spaghetti in a large saucepan of salted water until al dente. Add the peas in the final 2 minutes of cooking. Drain, set aside pasta and reserve ¼ cup of pasta water. In another large pan, crisp bacon over medium heat. Remove, drain on kitchen paper towels and roughly chop. Toss bacon back into pan and add onion, garlic, lemon rind and reserved pasta water. Simmer ingredients for 8 minutes or so, then add the mixture to pasta. Combine the mint, stir well and season with salt and pepper. Serve warm.
These Brussel sprouts are pan-roasted until golden, then doused in a tangy cider vinaigrette and topped with crisp bacon. They are so addictive, it’s hard not to join the ranks of Brussel sprouts lovers and eat the entire lot before you serve them. Leftovers (if any) make delicious additions to salads!
Crisp bacon in a large skillet over medium heat. Remove, drain on kitchen paper towels and roughly chop. In the same pan with all the bacon grease, melt butter over high heat. Add onions and Brussel sprouts (cut side down), cook for 10 minutes or until sprouts turn golden brown. Stir in the apple cider vinegar, season with salt and pepper, and toss bacon back into pan for a minute more. Serve warm.
Let us know which recipe was your personal favourite and do share your food photos with us. For the extra health-conscious individual, wash down the bacon grease in your belly with some of our herbal teas. A warm mug of Ginger Rooibos or Blue Ocean tea should do the trick!
Written by Valerie Tan
Let's admit it, we all have that one friend in our lives that could have walked straight out of a L'Oreal advertisement. With long silky locks that move in slow-motion every time she flicks her hair, we can only watch in envy (and slight jealousy) as we admit to ourselves that we can never be her.
In the age of blow-drying, extreme bleaching and crazy dye jobs, being that girl requires a whole lot more effort that many of us do not have the time (or commitment) for. Before you despair over your frizzy hair, consider the following few steps that you can easily incorporate into your daily routine that may help to revive your hair. Regard these rules as the 'holy grail' to getting luscious locks, and you're on your way!
The perennial question bugging experts: how often should we wash our hair? After much debate, the optimal number of times is determined to be 2-3 times a week. On days when you are not shampooing your hair, tuck your tresses into a shower cap as water can cause your hair to be frizzy and prone to breakage. Opt for dry shampoo to keep your scalp fresh and oil-free.
Washing your hair too often strips your hair of its natural oils which are produced to to condition and protect your locks, experts say. This can result in your hair over-producing oils, which can create a vicious cycle of oil-production and shampooing.
Thus, for optimal hair condition, shampoo your hair 2-3 times a week. This, however, definitely depends on how often you exercise and your hair type - so vary accordingly!
Opt for sulfate-free shampoo for shiny and luscious hair. Sulfates can dry out your hair and strip it of essential oils, causing your hair to be dry and damage-prone. It can also remove shine from coloured hair, causing it to look dull. Thus, opt for a mild sulfate-free shampoo that will rejuvenate your scalp. Be sure to shampoo only your scalp and not the ends of your hair!
While hot water might be a great way to relax at the end of a long day, it is a big 'NO' for your hair. Blasting hot water at your tresses will damage it the same way heat styling treatments do - it dries out our hair and creates tangles that can result in breakage.
This rule applies especially when conditioning: rinse conditioner off with cold water to allow moisture from the conditioner to be better absorbed by your ends. Also, towel-dry your hair before conditioning, for excess water prevents the conditioner from being absorbed by your hair.
Part of achieving healthy hair is brushing your locks regularly - but make sure not to tear through them. When your hair is wet, make sure to use a wide-toothed comb (NOT a brush!), working from the ends of your hair up, as it is more vulnerable to damage and breakage. Use a brush only when your hair is dry to work through tangles.
Instead of wrapping your wet hair up with your towel, use an old T-shirt instead. Cotton T-shirts are more gentle on your hair cuticles, so you don't have to work doubly hard to untangle your hair afterwards.