A Skinny Dish http://skinnydish.orangutansolutions.com Healthy, Hearty & Heavenly Vegetarian Recipes Mon, 23 Mar 2015 12:40:38 +0000 en-US hourly 1 Pink Pinether Smoothie http://skinnydish.orangutansolutions.com/pink-pinether-smoothie/ http://skinnydish.orangutansolutions.com/pink-pinether-smoothie/#comments Mon, 23 Mar 2015 11:03:59 +0000 http://skinnydish.orangutansolutions.com/?p=1197 pinkpinether1It was on a gloomy morning in KL (Kuala Lumpur) a couple of weeks back when I first up with this super sexy smoothie recipe. It was ridiculously grey outside so I decided that a pop of color would nicely brighten up my day. And obviously – nothing beats hot pink.

With that thought, I went straight to grab one of my favorite fruits of all time – the vibrant Dragonfruit that may look kinda quirky but is packed with a nutritious punch. This fiber rich & low-cholesterol delight is heart-healthy, high in antioxidants, helps fight diabetes and even signs of aging! Convinced yet? Dragonfruits come in red & white and although they don’t differ nutrient wise, I went for the red variery to get that pop of pink for this recipe.

pinkpinether2This raw, vegan and paleo-friendly shake not only look so sweet but also tastes like a treat. Pineapples lend some tangy goodness, apples give a natural sweetness while spearmint pleasantly refreshes.

Go ahead and get this Pink Pinether blitzing, it’s so good Inspector Clouseau might just come running! :)

Pink Pinether Smoothie


  • 1/2 red Dragonfruit (peeled & chopped roughly)
  • 1/4 of a large Pineapple (peeled & chopped roughly)
  • 3 red Apples (chopped roughly)
  • A handful of Spearmint leaves (rinsed)
  • 4-5 ice cubes


  1. Put the pieces of pineapple, apples and a handful of spearmint through a juicer. Once done, give it a quick stir and set the juice content aside.
  2. Add Dragonfruit pieces and ice cubes to a blender along with the pineapple, apple & mint juice. Blend well.
  3. Serve cold!

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Egg (no) Mayo Open Sandwich http://skinnydish.orangutansolutions.com/egg-no-mayo-open-sandwich/ http://skinnydish.orangutansolutions.com/egg-no-mayo-open-sandwich/#comments Wed, 28 Jan 2015 06:20:53 +0000 http://skinnydish.orangutansolutions.com/?p=1160 egg mayo1Last week when my Mr. woke up craving egg mayo sandwich for breakfast, I spontaneously whipped up a clean & healthy version that ended up tasting even better than the calorie-filled classic.  Husband’s stamp of approval – check – so no, I’m really not bluffing.  

As gratifying as it is, traditional egg mayo sandwich isn’t exactly the healthiest meal in the world.  I’m sure you already know that mayonnaise is unhealthy but you might not be aware of just how fattening it is.  This universally loved condiment contains approximately 11 grams of fat and 100 calories per serving (which is equivalent to 1 tablespoon).  It’s easy to spread 3 or 4 tablespoons on your sandwich just like that.  So imagine how much mayo are used in one of those deli egg salad sandwiches.  They can contain up to or even more than 600 kcals and 6 grams of saturated fat each!

Just incase you’re wondering, I didn’t use low-fat or fat free mayo either because they generally contain additives and extra sugar to compensate for the lack of flavor.  The creaminess of my egg salad comes from a combination of low fat yoghurt & organic tahini.  As for the rest of the flavors?  Scroll right down to the recipe below.  Oh and you know what – once you’re eggs are boiled, it takes literally 3-4 minutes to put together.

egg mayo2Before I leave you to get cracking (no pun intended), I want to stress that it’s very important to buy good quality organic, free-range eggs.  They are more nutritious and are free of dangerous chemicals & antibiotics.  Studies have shown that when given access to a grazing pasture, chickens tend to produce eggs with more omega-3 fatty acids, vitamin A, and vitamin E.  One of my favorite brands is Hilltribe Organics.  Their hens wander freely and their eggs are hormone-free, pesticide-free, antibiotics-free, chemical & synthetic additive-free.  If you reside in Thailand, look out for their Beyond Organic eggs in all major supermarkets next time you’re groceries shopping.

Egg (no) Mayo Open Sandwich

Recipe Type: breakfast, sandwich, refined-sugar free

Author: www.askinnydish.com

Serves: 2


  • 2 slices of Sourdough or Granary Bread
  • For the Egg Salad
  • 2 organic/free range Eggs (hard-boiled then cooled to room temp.)
  • 1 tbsp low fat Yoghurt
  • 1 tbsp Tahini
  • 1 tsp Honey Dijon Mustard
  • 1/4 tsp Sumac
  • a good squeeze of Lemon
  • Chili flakes (according to taste)
  • Sea Salt (according to taste)
  • Ground Black Pepper (to taste)
  • Toppings
  • Alfalfa
  • Chili flakes


  1. Mash the boiled eggs with a fork in a medium mixing bowl until they are broken to small pieces but not mushy. Set aside
  2. Whisk together yoghurt, tahini, honey dijon mustard, sumac, lemon juice, chili flakes, salt & pepper in a small bowl until the texture of the dressing is smooth & creamy.
  3. Pour the dressing over the mashed up eggs and mix them together with a spoon gently but well.
  4. Toast the bread slices and place 1 on each serving plate. Divide the egg salad into 2 halves and spread them evenly over each toast.
  5. Top with alfalfa and sprinkle over some chili flakes for an extra kick. Serve immediately.


Remember to go organic as much as you can!


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Interview + Recipe: Paolo Sari – world’s 1st Organic Michelin Chef http://skinnydish.orangutansolutions.com/interview-recipe-paolo-sari-worlds-1st-organic-michelin-chef/ http://skinnydish.orangutansolutions.com/interview-recipe-paolo-sari-worlds-1st-organic-michelin-chef/#comments Mon, 12 Jan 2015 06:32:58 +0000 http://skinnydish.orangutansolutions.com/?p=1129 Warm baby pea veloutéGarden coloursHappy 2015 everyone!  Hope you had a splendid holiday and feel ready to kickstart this brand new year head & heart on.  This may be my first post of ’15 but I’m going to take you back to the end of last year to when I had a very special encounter while in glitzy Monaco that ended my 2014 with a bang.  Brace yourself because this is going to be an unusually long post but I promise every bit is worth it. 

paolo sariCourtesy of TCApr, I had the pleasure of sitting down with an extraordinarily talented Chef Paolo Sari for a very inspiring chat.  Thanks to his creativity, passion, respect for both human health & nature, he earned a Michelin star for the Monte Carlo Beach Hotel’s Elsa Restaurant last year – the first ever for a 100 percent organic establishment.

Upon our introduction and as he escorted me into the understated yet suave eatery, I sensed his pride and joy.  I was to learn very shortly after why.  By being able to produce gourmet cuisine while highlighting the importance of health & nourishment, Elsa became the first gastronomic restaurant in the Provence-Alpes-Cote d’Azur region to be certified Bio or organic.

DSC02503Like a true Venetian, his daily culinary practice is guided by the motto ‘mens sana in corpore sano’ (healthy mind is a healthy body) resulting in him imposing the absolute rule – what ever comes into his kitchen must be 100% organic from pepper to colas to champagne.

‘My food doesn’t fly’ Chef Paolo said as soon as we sat down.  Seeing my puzzled expression, he explained ‘The ingredients on our menu are sourced from our fifteen gardens and farms within 60-mile radius of Monte Carlo including France & Italy.  The produce are picked, delivered and cooked in a matter of hours.  They don’t get on the plane.’

DSC02512All smiles, I excitedly instigated a rather eye-opening conversation that was totally up my alley.

ASD: How did you start cooking in the first place?
PS: When i was young, I had a babysitter who was a very passionate and good cook. When she was looking after me, she cooked a lot and I used to help out.  Thats how I developed this ‘sickness’ you can say (laughingly).  And of course I traveled all around the world for many years.   I lived in the US and UK and visited Asia a lot – Japan, China, Hong kong, Malaysia, Thailand, Korea.  I saw beautiful things and the experience opened my mind & soul to all the ingredients and global gastronomic culture.

ASD: Can you summarize the concept of your cuisine in one short sentence?
PS: Tasteful & beautiful otherwise they don’t deserve to be on my table.

ASD: How did you arrive at ORGANIC cuisine?
PS: Mainly from my experience in Asia especially while I was living in Korea.  Koreans are very attentive to organic ingredients and quality of the food.  While there, I also lived in a monastery with the monks -producing rice & vegetables.  They’re very attentive to nutrition which helps both the health & soul.  That opened my mind together with other experiences that made up this definition of food for me.  So when it came to finalizing, I believe that the future of this planet relies on us being responsible for what we eat and produce.  So I strongly wanted to bring all this into an organic restaurant that became the future of my company.

ASD: When you create a new recipe, what process do you go through?
PS: You have inspiration.  It can be any moment in your day.  You can have a vision, an idea or something that switches on something then I sketch it on paper.  The next day I go into the kitchen and tell my guys this is what I want and how it should taste.  They produce it and and call me.  I will fine tune it until the dish is perfect.

ASD: When it comes to plating, what makes a plate?
PS: The ingredients.  Each ingredient has its own personality and you choose which ingredient is the main actor of your dish and focus on that.

ASD: Are there any rules when it comes to food composition in a dish?
PS: Just open your heart and soul and it’ll come out good – no there is no rule.  It’s like making love.  Is there a rule in making love? (Absolutely not, I replied).  There is no rule in making love, just follow your feelings.  It’s exactly the same with cooking.

ASD: What brings you to Monaco?
PS:  Because SBM (Monte Carlo SBM Group) asked me to (haha).  And because SBM is strong enough to back me up and support me with my project.  It was a win-win situation.  I brought a new spirit and new culinary history.  I got to make history in Monaco.

ASD: What you’re doing is very new and unique and I know not a lot of people are open to the idea of health and organic.  What’s your take on that?
PS: No not at all.  It’s because information is wrongly conveyed.  They think organic equals bland and boring diet foods.  Organic is just producing without chemicals.  People need to understand that it’s like consuming natural medicine.  When you take Western medicine, the chemicals numb your body from pain but doesn’t actually cure.  If you know your body and let time and the right process take its course you will feel better.  It’s a matter of opening your heart and soul.

ASD: What can people expect when they come dine at Elsa?  What makes it unique?
PS:  I’m not eccentric.  I give importance to the main actor of my dish whether it’s shrimp or lamb. I don’t over do it with sauces or cream.  I let the main ingredient shine.  My job is to find the best and freshest ingredients possible and that’s what you’ll get.

ASD: Do you give importance to seasonal produce?
PS: Of course – it’s the only way to eat.  Everything here is seasonal and 100% organic.  Like right now, you won’t find peaches and melons on the menu because the season is gone.  All my ingredients come from Italy and France only.  The 2 exceptions are coffee and cacao.  They come from Africa’s organic Fair trade market.  Otherwise, my ingredients are afraid to fly.

ASD: A lot of people around the world are becoming Vegetarian or Vegan, what’s your take on vegetarian food?
PS: 50% of farm produce in the world are harvested to use as animal feed.  For every 100 caloric intake of the feed, animals retain only 4%.  Then when you cook the animals to eat, you lose a further 80% of the nutritional properties.  So basically your remain with almost nothing.  So this shows how dumb we are to continue to produce plants for animals to eat the animals when we can just produce vegetables and eat them directly and retain 100% of the nutrients.

ASD: So do you a lot of plants in your menu?
PS: 50% of my menu consists of vegetables.  There is no red meat in my menu only white including lamb & poultry.

ASD: Cooking at home and cooking at restaurants are very different.  Any advice for people like myself who cook at home?
PS: Do your groceries yourself, go into the kitchen and have fun.  See how you are feeling.  Check out supermarkets and local markets for ingredients.  Feel it, smell it and touch it.  There is no law.

ASD: How do you make healthy tasty?
PS: Always focus on getting the best and freshest ingredients.  If you’re buying tomatoes make sure they’re the best tomatoes so that even if you eat them on their own they’re already delicious.  Try to buy local produce because foods that travel have to be picked at least 2 weeks in advance so by the time you eat them, they’re already old.  The secret is to get ingredients that are as fresh as possible.

ASD: How did Elsa gain its Michelin star to be the only Organic restaurant ever to have done so?
PS: We first got the organic certification in June 2013 and that was possible because the agency responsible came over to check everything from our menu, our recipes, our ingredients, our suppliers, our producers and distributors.  Then the Michelin star as you know is based on the quality of the restaurant.  They came over many times, sometimes they tell you some times they don’t, and decided that Elsa was at a Michelin level.  We were awarded a star in February 2014.  We only buy produce that are certified organic by the law.  We’re very respectful of our guests.  What we say we do,  what we do we say.  No more no less.

ASD: What’s your signature Vegetarian dish at Elsa?
PS: The Bio Sama.  It’s a composition of daily vegetables that we receive.  It changes everyday but the concept remains the same.  It’s like a vegetable bouquet with a little of salt and extra virgin olive oil.

ASD: How do you keep creative in the kitchen and constantly innovate something new?
PS: For me, it’s always the ingredients that stimulate everything.  It’s  what makes me want to create a new dish.  The all natural organic ingredients.

This incredible chef not only sat down for long chat with me but also shelled out one of his favorite recipes so I can share with A Skinny Dish readers.  I know it looks intimidatingly perfect for amateur chefs like myself but don’t be afraid to give it a go.  Feel free to simplify the presentation and the ingredients to what is locally available to you!

Warm Baby Pea Velouté

Recipe Type: Soup, Gluten free, Dairy free, Vegan, Vegetarian, Paleo, Low carb, Low fat, Refined sugar free

Author: Michelin-starred Chef Paolo Sari

Serves: 4


    For the Baby Pea Velouté
  • 200 g Peas (shelled)
  • 1 small Shallot (chopped)
  • 2 tsp Extra virgin olive oil
  • 500 ml Water
  • 7 g Fleur de sel (or good quality Sea Salt Flakes for substitute if can't find)
  • For the Mixed Vegetables
  • 8 baby Carrots
  • 12 Mignons cherry tomatoes
  • 1 slice1 Yellow squash
  • 4 mini Courgettes
  • 4 pink Radishes
  • 32 Baby fava beans (peeled)
  • 12 purple cauliflower
  • 4 mini Turnips
  • 4 mini Beetroots
  • Boiling Water (enough to blanch all vegetables)
  • 2 tsp Extra virgin olive oil
  • 1 pinch of Fleur de sel (or good quality Sea Salt Flakes for substitute if can't find)
  • Ground Black Pepper (to taste)
  • For the leaves and flowers
  • 8 Amaranth perilla leaves
  • 8 dried Squash flowers
  • 12 Mimosa flowers
  • 4 Verbena flowers
  • 4 Verbena leaves
  • 8 Basil sprigs


  1. Gently sauté the chopped shallots in the olive oil.
  2. Add the peas, followed shortly by the water and salt. Bring to a boil, then reduce the heat and cook for 10 minutes. Blend, and keep warm.
  3. Wash the vegetables, peel the carrots and finely slice the yellow squash. Slice the courgette in 4 lengthwise. Slice the turnips, radishes and beetroot.
  4. Blanch all vegetables in boiling water for a minute.
  5. Sauté the vegetables in a pan with some extra virgin olive oil, salt and pepper for a minute.
  6. Ladle the velouté into a shallow plate, placing the vegetables according to quality and colour.
  7. Complete with the leaves and flowers.


Feel free to simply the ingredients and substitute to whatever you can find locally. If you can't find all the leaves & flowers, just use whatever you can get your hands on. Remember to go organic as much as you can!

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Matcha Christmas Pancakes http://skinnydish.orangutansolutions.com/matcha-christmas-pancakes/ http://skinnydish.orangutansolutions.com/matcha-christmas-pancakes/#comments Tue, 23 Dec 2014 06:09:12 +0000 http://skinnydish.orangutansolutions.com/?p=1118 DSC03064It’s our favorite time of the year and whether you’ve been naughty or nice you’re going to get a treat from me.  A treat that’s sweet on lips, kind on the hips and so cute even your kids are going to flip!

These Matcha pancakes are gluten-free, dairy-free, grain-free, refined sugar-free, wheat-free & guarantee to bring out your holiday spirit.  For those not so familiar, Matcha is a fine-ground, powdered, high-quality Japanese green tea that’s super rich in nutrients, antioxidants, fiber and chlorophyll. One cup of it is equivalent to 10 glasses of regular green tea in terms of nutritional value and antioxidant content.  It also gives these pancakes the natural green color.

DSC03032If you’ve been following A Skinny Dish for a while and saw my Matcha & Vanilla Chia Seed Pudding recipe, you can probably guess by now that I’m fond of this particular type of green tea – all because of its alluring aroma, complex taste and nutritional benefits.

So I wish you a very merry Matcha Christmas filled with love, gifts & kisses.  Get flipping & stacking because this year you’ve got an edible tree!

Matcha Christmas Pancakes

Recipe Type: breakfast, gluten-free, paleo, dairy-free, low-carb, refined sugar-free, sweet treats, grain-free

Author: www.askinnydish.com

Serves: Depends on the size of your pancakes and how many pieces you use to stack each plate. I got 2 servings (7 various sizes of pancakes per stack) from the quantity on this recipe.


    Matcha Pancakes
  • 1/2 cup Coconut flour
  • 1 heaping tbsp Matcha powder
  • 4 Eggs
  • 1 tsp pure Vanilla extract
  • 1 cup Coconut milk
  • 2 1/2 tbsp Honey
  • 1/2 tsp Baking soda
  • 1 tbsp Apple cider vinegar
  • 1/4 tsp Cinnamon
  • a pinch of Sea salt
  • Coconut oil as needed for greasing pancake skillet
  • Topping
  • Maple syrup (according to taste)
  • Mixed berries such as Raspberries, Blueberries, Strawberries etc...(to decorate)
  • Freshly grated Coconut (or desiccated if you can't find fresh)
  • Starfruit (1 slice per stack)


  1. Add coconut flour, matcha powder, eggs, vanilla extract, coconut milk, honey, baking soda, apple cider vinegar, cinnamon and salt into a blender. Blend till smooth then leave the batter to sit for 5 minutes .
  2. Grease a nonstick skillet with coconut oil and place on high heat. When the skillet is hot turn heat down to low. Spoon some batter into the skillet, and cook for 1-2 minutes on each side until lightly browned. Repeat this with the remaining batter making sure the size in diameter of the pancakes vary from bigger to smaller (refer to photos in the post for better understanding).
  3. Assembly
  4. Once the pancakes are cooked, stack them up with the biggest at the bottom, gradually getting smaller with the smallest one on the top (the structure should resemble a christmas tree as per the photos in the post). Each stack/serving should have approximately 4-7 slices of pancakes.
  5. Sprinkle over the berries and grated coconut.
  6. Carefully poke one side of a toothpick halfway into a slice of starfruit and prick the other side into the top slice of the pancake.
  7. Serve while warm with some maple syrup.


Try to use good quality Matcha powder as the poor quality ones tend to have a very bitter after taste. Also please note than these pancakes will naturally become greener the longer you leave it before serving. Remember to go organic whenever you can!


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Hazelnut-frosted Chocolate Chestnut Cake http://skinnydish.orangutansolutions.com/hazelnut-frosted-chocolate-chestnut-cake/ http://skinnydish.orangutansolutions.com/hazelnut-frosted-chocolate-chestnut-cake/#comments Tue, 09 Dec 2014 06:45:56 +0000 http://skinnydish.orangutansolutions.com/?p=1097 DSC02835As we all know, winter is almost always synonymous with weight gain.  With the holiday season fast-approaching (awesome), it also gets tougher to refrain from feasts full of scrumptiously fatty temptation (not so awesome).

DSC02866But hey, there’s no reason you shouldn’t join the fun because I strongly believe that a delicious indulgence doesn’t have to come bearing caloric catastrophe.  You always have a choice of whipping up holiday treats that are smarter, healthier & cleaner for all the upcoming Christmas parties at your friends’, family’s or office.  And when I say healthier, I don’t mean those dry, pasty and barely edible kinds.

DSC02961That’s because the recipe i’m about to share with you is going to blow your mind (and probably everybody else’s).  This chocolate cake is so decadent, moist and rich while wholesome, gluten-free, dairy-free, paleo-friendly and refined sugar-free.  I used the naturally sweet-flavored organic chestnut flour (gluten & wheat free) as the base of this cake.  Its fat and calorie contents are also considerably lower than almond flour & white flour.  And the scrumptious hazelnut frosting? It’s just an icing on the cake – no pun intended.

Now you can join the holiday gluttony (in moderation please!?) minus the guilt.

Hazelnut frosted Choco-Chesnut Cake

Recipe type: Sweet treat, Paleo, Gluten free, Dairy free, Refined sugar free

Author: www.askinnydish.com

Serves: 10-12 slices (using a loaf baking pan)


    Chocolate-Chestnut Cake
  • 1/2 cup Honey
  • 6 tbsp Coconut oil (virgin/cold pressed, at room temp.)
  • 1 cup Chestnut flour
  • 1/2 cup Cacao powder
  • 1/2 tsp Sea salt
  • 1/2 tsp ground Cinnamon (or Nutmeg if preferred)
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 6 Eggs
  • 1 tsp natural Vanilla extract
  • 1/4 cup Coconut milk
  • Hazelnut Frosting
  • 2 tbsp Date syrup (or paste)
  • 1/4 cup Hazelnut butter
  • 2 tbsp Cacao powder
  • 1/4 cup Coconut milk
  • 1 tbsp Honey or Maple Syrup
  • a pinch of Sea salt


  1. Preheat the oven to 175c. Line a loaf baking pan with baking/wax paper and set aside.
  2. Beat the coconut oil and honey with an electric mixture on high speed in a large mixing bowl (such as KitchenAid) until a creamy texture is formed.
  3. Sift together the chestnut flour, cocoa powder, salt, cinnamon (or nutmeg if using), baking soda, and baking powder into a medium mixing bowl and set aside.
  4. Whisk together the eggs, vanilla, and coconut milk in a separate small mixing bowl until well combined.
  5. Pour half of the egg mixture into the large mixing bowl with coconut oil/honey content and beat well till combined. Then add half of the chestnut flour mixture into it and beat until combined.
  6. Repeat this process one more time with the remaining mixtures and beat on high for approximately 30-45 seconds.
  7. Pour the cake batter into the baking sheet-lined loaf tin and bake for 35-50 minutes (see note) or until a toothpick comes out clean when pricked.
  8. Mean while, add all the ingredients for the hazelnut frosting into a medium mixing bowl. Beat on high speed till well combined and set aside - scraping the sides of the bowl when necessary.
  9. When the cake is cooked, remove from the oven and let cool in the tin for 10-15 minutes. Gently remove the cake from the loaf tin, peel off the baking paper and let cool to room temperature before frosting the cake evenly over & all round.
  10. Slice it up & voila!


Please note that baking time also depends on the size of the baking pan. If the loaf pan is narrow subsequently making the cake loaf thicker, the longer it will take for the cake to cook. This is why I left a rather wide range for the baking time so keep a watchful eye and regularly check by doing the toothpick test. Remember to go organic as much as you can!


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5-minute Asian Sprouted Lentil Salad http://skinnydish.orangutansolutions.com/5-minute-asian-sprouted-lentil-salad/ http://skinnydish.orangutansolutions.com/5-minute-asian-sprouted-lentil-salad/#comments Mon, 01 Dec 2014 06:34:04 +0000 http://skinnydish.orangutansolutions.com/?p=1085 DSC02775One day last week while on a mission to complete my hectic to-do-list, I had to throw together a super speedy  and simple lunch to eat on the go.  While rummaging through my freshly stocked fridge I found a box of organic sprouted lentils.  Yes.

For those not so familiar, sprouted legumes such as lentils and mung beans are easier and quicker to cook than in the form of dried seeds. They can even be mixed into salads and eaten raw – the way I personally enjoy – such as in this recipe.

Whether dried or sprouted, lentils are loaded with proteins and fit nicely into a healthy diet.  However sprouting can improve the nutritional profile of legumes such as increasing the amount of Vitamin C, B vitamins, thiamine, niacin and riboflavin compared to their seed counterparts.  It also shifts legumes’ natural acidic nature to the alkaline side of the spectrum – so no more fear of lentil induced intestinal gas!

DSC02807Oh and if your watching your weight, sprouted lentils also offer more caloric bang for your buck as each cup contains approximately 82 calories, which is equivalent to 2 tbsp of dried lentils (expands to roughly 1/3 cup when cooked).  So go head and toss together this sweet yet tangy salad.  I promise it won’t take more than 5 minutes.

5-minute Asian Sprouted Lentil Salad

Recipe type: Salad, Vegan, Gluten free, Raw, Low carb, Low fat

Author: www.askinnydish.com

Serves: 1 (as main) 2 (as sides)


  • 1/3 cups Purple Cabbage (shredded)
  • 3/4 cups Sprouted Lentils
  • 1/2 cups Green apples (sliced thinly)
  • 1/2 tbsp Brown rice vinegar
  • 1/2 tsp gluten free Tamari (more if needed)
  • 1/2 tsp Coconut palm sugar (more if needed)
  • Chilli flakes (according to taste)


  1. Add shredded purple cabbage, sprouted lentils & sliced green apples in a mixing bowl.
  2. Add the remaining ingredients and toss together gently but well.
  3. Transfer to serving bowl!


Remember to go organic as much as you can!


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Sweet Potato Stew (BuBur Cha Cha) http://skinnydish.orangutansolutions.com/sweet-potato-stew-bubur-cha-cha/ http://skinnydish.orangutansolutions.com/sweet-potato-stew-bubur-cha-cha/#comments Wed, 19 Nov 2014 06:34:43 +0000 http://skinnydish.orangutansolutions.com/?p=1077 DSC02751 sFirstly, I’ve to apologize for a massive disappearance as I spent the last 1 1/2 months moving from Dubai to Kuala Lumpur, Malaysia.  Now that I’m finally settled, I have a kitchen to cook in again and it feels great.  What’s even better is of course being back blogging at A Skinny Dish.

As this is my first post from KL, it’s only fitting that I share with you a fiercely popular dessert here in Malaysia called Bubur Cha Cha or Sweet Potato stew.  It’s in fact a sweet dish traditional to the Nyonyas (Indonesian/Malaysian Chinese) that’s simply a Pandan flavored coconut soup with steamed sweet potato and yam cubes along with tapioca pearls.  For those not so familiar, Nyonya cuisine uses Chinese ingredients but is largely influenced by Malay and Indian cooking resulting a taste that’s much stronger compared to traditional Chinese food.

DSC02702But as always, this is my take on Bubur Cha Cha which means its wholesome & healthy unlike the refined sugar-loaded original but still so delicious.  So whether you decide to make this sweet dish with a twist for dessert or breakfast, trust me you’re going go Bubur and Cha Cha.

Sweet Potato Stew (BuBur Cha Cha)

Recipe type: Breakfast, Sweet treats, Vegan, Dairy free

Author: www.askinnydish.com

Serves: 6-8 (depending on size of serving bowl)


  • 3/4 cup Purple sweet potato (diced into cubes)
  • 3/4 cup Orange sweet potato (diced into cubes)
  • 3/4 cup Taro (diced into cubes. maybe called Yam in certain countries)
  • 1 Banana (sliced. make sure its ripe but still firm)
  • 2 heaping tbsp Black-eyed peas (rinsed, soaked in boiling water for 20 minutes)
  • 3 tbsp Pearl Barley (rinsed)
  • 2-3 Pandan leaves (tied with a knot in the middle)
  • 1/2 cup Coconut palm sugar
  • 3/4 cup Coconut milk
  • 750 liters of Water + more for cooking peas & barley
  • Himalayan pink salt (to taste)


  1. Boil the black eyed peas in water with an added pinch of salt over medium-low heat for 20-30 minutes until softened but not mushy. Drain well & set aside
  2. Bring the Pearl barley to boil in water (ratio approximately 1:3) with an added pinch of salt over high heat. When it reaches a boil, reduce heat to a low simmer, cover and continue to cook until done & all the water is absorbed (should be approximately 25 minutes). Leave to cool & set aside.
  3. Steam the potato and taro cubes over high heat until softened. This should take about 20 minutes (test by pricking with fork/toothpick).
  4. Add 750ml of water to a large pot over high heat. When boiling, add coconut palm sugar and pandan leaves. Let boil for 1-2 minutes then reduce heat to simmer for 10-12 minutes. Pour in the coconut milk and once it boils again, discard the panda leaves. Keep stirring gently.
  5. Add steamed sweet potato and taro cubes, black eyed peas & pearl barley. Let simmer for a couple of minutes, stirring occasionally.
  6. Turn the heat off, add the banana slices and serve hot. If you prefer it cold, let the Bubur Cha Cha cool down, transfer to the fridge and serve it chilled or even over crushed iced.


Remember to go organic as much as you can!


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Pan-seared Halloumi & Lentil Salad http://skinnydish.orangutansolutions.com/pan-seared-halloumi-lentil-salad/ http://skinnydish.orangutansolutions.com/pan-seared-halloumi-lentil-salad/#comments Tue, 30 Sep 2014 06:27:16 +0000 http://skinnydish.orangutansolutions.com/?p=1027 halloumi2

Being such a universally loved food, cheese seems to be a common cause of weight loss catastrophe for so many people I know.  This is primarily due to their high contents of saturated fat and excessive sodium.  Good news is, you don’t have to eliminate this mouthwatering delight from your diet completely because different types of cheese vary in total fat content from 9% in cottage cheese and up to 34% in parmesan.  Since there are so many varieties available, you just have to be selective and consume them in moderation.    

Hard, yellow cheeses like Cheddar and Parmesan tend to contain the most fat & kcals while white ones such as Feta, Halloumi, Ricotta & Cottage cheese contain the least.  So when I do crave cheese (and I think it’s absolutely fine to eat them occasionally unless you’re vegan/dairy-free), I always go for one of the latter four.

Fiber from the greens, protein from the lentils, fats from the walnuts & Halloumi – this hearty salad is a pretty much a complete meal all on its own.  Flavor wise, it’s a delicious balance of salty (Halloumi), nutty (lentils), creamy (tahini), tangy (lemon juice) & sweet (balsamic reduction).  The toasted walnuts & blanched broccolis give the salad that added crunchy awesomeness.

Pan-seared Halloumi & Lentil Salad

Recipe type: Salad, Gluten-free, Low Carb

Author: www.askinnydish.com

Serves: 1


  • 1/3 cups cooked Brown lentils (cooked in salted water, use sea salt)
  • 1 small clove Garlic (finely minced)
  • 1/2 tbsp light Olive oil (add more if too dry) + a bit extra for pan searing Halloumi
  • 1 tbsp Tahini (add more if you prefer a creamier texture)
  • Sea Salt & ground Black Pepper (according to taste)
  • 1-2 squeezes of Lemon (juice only)
  • 2-3 slices of Halloumi cheese (sliced not thicker than 1cm)
  • handful of Wild Rocket salad
  • 6-7 Walnuts (lightly toasted)
  • Handful of Broccolini (blanched in salted water, use sea salt)
  • Balsamic reduction/glaze (according to taste)


  1. Mix the cooked lentils with lemon juice, tahini, garlic, 1/2 tbsp olive oil, sea salt & pepper in a small mixing bowl gently. Set aside.
  2. Add a bit of olive oil to a small non stick frying pan on medium high heat - using a brush to ensure that the entire pan is lightly coated with the oil. When the oil is hot, place the Halloumi cheese and pan sear both sides till well browned. It will take just a couple of minutes (maybe less). When done, remove the pan from heat but leave the cheese in the pan to keep warm (but not burn! so if it looks like it's going to, transfer to a separate plate).
  3. Quickly assemble the salad on a serving plate by placing wild rocket leaves at the bottom. Next place the lentil mixture on the bed of leaves then place the pan-fried Halloumi slices over the bed of lentils. Garnish with blanched broccolini, toasted walnuts and dress with Balsamic glaze/reduction.
  4. Make sure to serve the salad while the Halloumi cheese is hot, perhaps with a slice of toasted sourdough (or gluten-free toast) and some lemon.


Remember to go organic as much as you can!


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Banana & Cacao Crumble http://skinnydish.orangutansolutions.com/banana-cacao-crumble/ http://skinnydish.orangutansolutions.com/banana-cacao-crumble/#comments Wed, 03 Sep 2014 06:34:05 +0000 http://skinnydish.orangutansolutions.com/?p=1017 banana1

Last week while my appetite was recovering from a nasty case of food poisoning, I craved something sweet on the lips but light on tummy – and the hips.

There’s nothing better that’s naturally sweet like bananas to settle an upset digestive system.  They’re easily digested and the high level of potassium can help replace electrolytes that may be lost by severe bouts of you know what.  I apologize that this blog post haven’t exactly encouraged much of your appetite so far, but it’s about to take a turn of the better.


Imagine your fork slicing through hot, crispy & crumbly crust to find melted chocolate bubbling all over plenty of warm vanilla-coated bananas.  And the fab thing is, the ‘chocolate pieces’ used here are in fact Cacao Chunks (a combination of Cacao Butter & Cacao Powder), i.e. my ultimate favorite SUPERFOOD of all time.

For those who don’t know, let me break it up for you…

Organic Raw Cacao Powder (not to confuse with commercial Cocoa powder) contains high levels of magnesium, B vitamins, antioxidants & Serotonin to keep you energized, healthy & happy.  It’s also good for heart & brain function.  It’s gluten free, vegan friendly, sugar-free & low in Glycemics Index.

Organic Raw Cacao Butter is the edible natural fat of the chocolate bean, cold pressed to retain its nutritional properties and exquisite natural aroma.  It consists of healthy fats including essential omega fatty acids required by the body for skin and hair quality, hormonal regulation and fertility.  It’s also gluten free, vegan friendly, sugar free and low in Glycemics Index.

For those in the UAE looking for Cacao Chunks, head right to Be Super Natural store located inside Dubai Mall’s Galeries Lafayette Gourmet department. Its UAE’s only brand of raw organic superfoods with big hearted ethics and definitely my favorite!  If you can’t find Cacao Chunks in your area (or maybe called something else such as Cacao Paste by other brands), see NOTES in the recipe below.

Banana & Cacao Crumble

Recipe type: Dessert, Vegan, Gluten free, Low fat, Dairy Free

Author: www.askinnydish.com

Serves: 4-6


    Banana-Cacao Filling
  • 2 large ripe Bananas (sliced)
  • 1/2 tsp Vanilla Powder/Ground Vanilla
  • 1 tbsp Maple syrup
  • 2 tbsp Cacao Chunks (roughly chopped to small pieces. see notes)
  • Crumble Crust
  • 1/2 cups of Rolled Oats (gluten free)
  • 2 1/2 tbsp Almond Meal
  • 2 tbsp Coconut oil (virgin, cold pressed)
  • 2 tbsp Maple syrup
  • a pinch of Sea Salt


  1. Preheat oven to 175c.
  2. Place sliced banana, vanilla powder, maple syrup and cacao chunks in a medium mixing bowl. Toss or use a spoon to combine the ingredients well but gently. Transfer to an oven-proof round baking dish.
  3. Combine all the ingredients for the crumble crust in a separate mixing bowl. Spoon the crumble mixture evenly over the banana-cacao filling, using a spoon to flatten out the surface.
  4. Transfer the baking dish to the oven and bake for 35-40 minutes or until the crumble is firm and golden brown. You may need to up your oven temperature to 185c for the last 5-10 minutes.
  5. Serve immediately on its own or drizzled with custard or low fat yoghurt!


If you really can't find Cacao Chunks (or something similar), replace with good quality organic dairy free Dark Chocolate chips/chunks. You can store Banana Cacao Crumble leftover in the fridge for approx. 3 days and reheat before eating each time. Remember to go organic as much as you can!


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Lemon-Miso Edamame Salad http://skinnydish.orangutansolutions.com/lemon-miso-edamame-salad/ http://skinnydish.orangutansolutions.com/lemon-miso-edamame-salad/#comments Mon, 25 Aug 2014 06:31:31 +0000 http://skinnydish.orangutansolutions.com/?p=1006 edamame1

I’m sure a lot of you, like me, call for a bowl of steamed & salted Edamame as soon as you’re seated at any Japanese restaurant.  It’s one of those things that once you start eating, you can’t stop.  Fortunately for us, unlike Lays and Pringles, you can munch on without guilt because this delightful snack is, in fact, a star legume.  

Incase you’re not so familiar with Edamame, they are immature, green soybeans still in their pods and have naturally sweet & nutty flavour with a slightly crunchy texture.  They are often boiled whole, shelled and eaten as a snack or added to stir fries and salads.


Here are 4 reasons why you should stock up on em’ Edamame and make this refreshingly light salad right now:

  • They’re loaded with low calorie proteins with complete essential amino acids that human bodies can’t manufacture.  This makes them ideal for vegetarians and athletes.
  • They’re packed with vitamin K that can help protect your heart while lowering blood cholesterol level.
  • The isoflavones aid in the maintenance of the bone density
  • They contain antioxidants which strenghtens the body and boosts the immune system.

Lemon-Miso Edamame Salad

Recipe type: Salad, Gluten-free, Low fat, Vegan

Author: www.askinnydish.com

Serves: 2


  • 3/4 Edamame kernels (see notes)
  • 2 small Radish (sliced thinly in semi circle)
  • 3 tbsp Sweet corn kernels
  • 3 tbsp Pomegranate seeds
  • 1/4 cups Nori sheets (lightly toasted in sesame oil & sea salt)
  • Lemon-Miso Dressing
  • 1 tsp White Miso
  • 1 tsp Honey (Maple syrup if Vegan)
  • 1/2 tbsp Brown rice vinegar
  • a good squeeze of Lemon
  • 1 tsp Tamari (gluten-free)


  1. Whisk all the ingredients for the Lemon-Miso dressing in a small mixing bowl and set aside.
  2. Place all the ingredients for the salad in a medium/large mixing bowl and pour the dressing over.
  3. Stir gently with a spoon so all the salad ingredients are well coated with the dressing.
  4. Transfer to serving bowl and serve immediately!


If you can't find fresh Edamame, frozen ones are often available in large supermarkets - freezer section. Remember to go organic as much as you can!



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