Here, I made a little discovery about this Malaysian desert.

It's sweet.

It's rich.

It's creamy.

But it's also oh, so healthy.

Here's a little Paleo treat just for you.

Paleo. Malaysian. Desert. 

Pearl Sago with Coconut Milk and Gula Melaka a.k.a Coconut Sugar.

Here's how I made this #Paleo treat:

Ingredients:

1 cup pearl sago
coconut milk
gula melaka or coconut sugar syrup
pandan leaf
a pinch of sea salt

1. Boil the pearl sago with water. Stir often to avoid clumping. You may boil in low heat for 15 minutes.
2. Strain the boiled sago in cool running water.
3. In a medium heated pan, place the coconut milk, sea salt and pandan leaf. Let it boil.
4. Take off from the pan.
5. Pour the coconut milk over the cooked sago.
6. Add in coconut sugar syrup to a desired sweetness.

Enjoy.

Who says one can't be healthy and have some treats, too?

It's like having a piece of cake and eat it, too. :P

Yeehaa!!! I finally made the kids paleo pineapple smoothie. They have been asking for it and so I decided to make today since I had time to do it. It's Sunday afterall and what way to spend the afternoon with the family better than having pineapple smoothie and chocolate brownie?

Yep, my chewy chocolate brownie made of raw almonds and raw cashew nuts just made its way back onto our dining table, for the 4th time.

Things said like: "This is the best brownie in the world" and "I am glad you are my mother" are truly heart-warming and encouraging to make treats for my kids. Of course, with an added "I am not flattering you, Mom. Ok?" just melts the heart.

Anyways, here's how I made my paleo pineapple smoothie:

 Ingredients:

Pineapple
A dash of cinnamon powder
1 cup almond milk
1/3 cup coconut palm sugar syrup
3 limes

Cut the top part of the pineapple and scrape the flesh out.
Place the pineapple flesh into the blender along with other ingredients.
Blend well.
Put back the smoothie into the pineapple shell.
Serve with chocolate brownies made of raw almonds and raw cashew nuts.

And have an awesome snack time with the fams.

My friend Lalaine (thanks, by the way) gave me this link of a post on how to make your own almond milk. I followed every instruction it said and I am so glad I did because the almond milk from raw almonds was really very nice.

You may click the link below to follow instructions:

How to Make Almond Milk at Home 

And so, here is mine.

It took 2 days to soak it in the water but it's quite worth it.

I added coconut palm sugar for a sweetener. Although Schenker is not a big fan of it, Samantha straight away took to liking it. or maybe, loving it.

I tried it in my coffee.

If you're a coffee lover, this is a must try.

A coffee to die for.

It will take your coffee life to greater heights, indeed.

I had one pumpkin sitting in my "store room" for almost a couple of weeks now. I am running out of ideas to cook for the kids and so I thought I had to make something out of pumpkin.

So I cut the top of it, scrape some of the flesh and thought it would be a good base for pumpkin and cauliflower soup.

 

Ingredients for Cauliflower and Pumpkin Soup in Pumpkin:

pumpkin flesh I scraped out from the pumpkin above.
cauliflower florets
homemade chicken broth

1. Steam the cauliflower florets and pumpkin flesh.
2. Let it cool.
3. Put them into the blender, add in chicken broth, blend until the desired soup consistency.
4. Put into the pumpkin shell.
5. Place inside the preheat oven at 375 F for 30 minutes.
6. Scoop out the soup and serve hot.

 Verdict: One taste and Samantha straight away said: It's one of my favorites, Mummy!

What to do with the rest of the pumpkin? I put in the fridge and made it the base for my next dish.

Minced Beef with Carrots and Spinach in Pumpkin!

Ingredients:

minced beef
a bunch of spinach
carrots, grated
garlic, crushed
onion, diced
virgin coconut oil
spices
sea salt

1. Sautee garlic and onion until light brown.
2. Add in the minced beef. Cook for 5 minutes.
3. Add in carrots and spinach and simmer for another 5 minutes. Sprinkle some spices of your choice and add in sea salt to taste.
4. Scoop out and put into the pumpkin shell.
5. Place into the preheated oven at 375F for 30 minutes.
6. Serve hot.

Totally delish!

Since the pumpkin shell has been cooked thoroughly, I served the whole thing. The flesh of the pumpkin has a very delicious flavour in it, since I used it as a base for my cauliflower and pumpkin soup.