It's a Revolution, it's got Food. I'm in!

I like positive stuff.
And who wouldn't, when Oscar Wilde puts it so elegantly:

"With freedom, books, flowers and the moon, who could not be happy?"

For sure, I've got freedom in my life - making the choices I want, not getting persecuted for my religious beliefs, deciding whom I want to befriend.

And for sure, I've got books. God of Small Things and Kite Runner are my evergreen favourites, and I'm still making slooooww but steady progress on Clayton Christensen's How Will You Measure Your Life.

Flowers: I'm channelling their vibrance and cheer, creating desserts that bring light and colors to happy people digging into my tarts, slicing into birthday cakes I make or snacking on good ol' balanced-eating granola.

So that leaves the moon.

That's a tough one.

The moon is something lofty and out of reach. An eye-blazing yolk high in the sky that I have to make a stretch to even come close to its shadow, an eternal goal of unattainability.

But I'm gonna try.

This is where positivity comes in.
And never overlook the power of individual actions.

Which is why Jamie Oliver's Food Revolution movement resonates with me. That, and the subject of food, of course.

Small actions by everyone build large traction, and all over the world people are getting off their butts and taking steps to get involved with sensible eating.

It's not just about big radical changes that move mountains, but also about everyday efforts that really can't be dismissed.

I think about it in concentric circles.

Do what we can in our little spheres, and be an influencer to the people around us. I try, whenever I get the chance, to use baking and food as a tool to facilitate and enable. Positivity isn't all fluffy cutesy unicorns, but a lot of real, livable steps each one of us can take to build a network of positive actions and a strong community.

Jamie Oliver's done much of the heavy lifting, building a solid network of usable, actionable resources to better eating and food responsibility. Tons of ways and tips we can get in on it, plenty of easy, manageable steps we can all practice.

The Food Revolution is also here in Singapore, and it's always seeking ambassadors to help share the movement of good eating with the community.

Another inspiring movement is FeedBack's Feeding the 5000: spotlighting the insane amount of perfectly edible food thrown out, just because it doesn't meet cosmetic standards.

Closer to home, the Food Bank Singapore has made it so accessible for folks to drop off non-perishable supplies - a much better idea than letting all that edible food sit in a heap in the bin.

Another outfit Food from the Heart bridges the gap between hunger and food waste with bread and food items from bakeries, hotels and restaurants.

As part of the inaugural FoodCine.ma, eight beautifully architectured films centering on food were screened and Tasteology really stood out for me. Looking at concepts of the food chain segments, chefs, experts and scientists shed light on issues that influenced each stage, and took a long hard look at food wastage and sustainable food sources.

There are so many avenues for us to get involved, to learn and to make positive changes. We just have to seek, and be open to changes making a difference to health and happiness.
> Make Maple-Ginger Cider Switchel, you won't regret it 

In line with Food Revolution Day (today!), I'd like to raise my little fork and knife and share a super simple grilled fish and veggie plate that you can get ready in half an hour. Perfect for those quick dinners after work, or when you're strapped for time.

It's hardly a recipe, really more of an assembly that anyone can do... read on and you'll see!

Easy Grilled Fish with Veggies Plate
Serves 2

INGREDIENTS:
- 2 bunches of kale (or however much you want to eat, nothing scientific    
  about this)
- 8 jumbo asparagus or 12 regular asparagus (the jumbos just stand up
  better to the grilling heat)
- 1 ripe avocado
- 2 fillets of your favourite fish - I have here, salmon and halibut
- Seasonings: olive oil, sesame oil, coarse salt, pepper, paprika, dukkah -
  any flavours you like, really

PREPARATION:
This is an extremely forgiving recipe that can be adapted in numerous ways, depending on the ingredients and quantities you have on hand, so mix it up as you need. The only real rule here is to keep all the ingredients dry so it crisps up and doesn't produce a well of moisture while grilling in the oven.

1. Preheat oven to about 200 degrees Celsius.
2. Veg prep: Julienne kale roughly, peel off the tough skin of asparagus spears at their base. Lay out on grilling tray and season with salt, pepper, olive oil and chilli flakes (optional). Pop them into the oven. 
3. Fish prep: Lay fish on grilling tray, pat dry if needed. Drizzle with olive oil, salt, pepper and seasonings you like. My favourite is to add additional dash of sesame oil for fragrance, dust with paprika and top off with dukkah and sesame seeds. Pop fish into oven about 10 min after veggies go in, they should all be done about 15 min or so after, depending on the type of fish and the thickness of your fillets. Go with your eye and trust your nose. If it looks cooked and smells delicious, you're about there. 
4. Peel and halve avocado. Give it a quick blast in the oven if you like a bit of char, or eat it straight - just as good. Plate everything, give a final sprinkle of salt flakes, grab your fork, dig in.

Make it, eat it, share it, pass it on.
Let's celebrate the joys of food and eating.

> Check out Jamie's Food Revolution recipes - told you he's making it easy for us to have fun and be a part!

Meet the Easter Blueberry Galette

It's curious how traditions start.

Easter bunnies and pretty decorated eggs, for instance. 

Pretty sure Christ didn't institute the practice of hiding eggs for kids to find, and even more sure bunnies don't lay eggs. And if you see real bunnies laying brown eggs, back away... those are definitely not chocolate.

How then, in the good name of chocolate easter eggs, did these traditions come about?

As with all historically steeped legends, there are numerous tales about how these originated.

Eostre, the goddess of fertility, was apparently responsible for 'em bunnies. In a time when gods and goddesses were worshipped, she was chosen to represent Easter and her symbol - rabbits - promised new life.

As for the eggs: the church reportedly forbade the eating of eggs during Lent. So the people saved them up, and feasted on eggs on Easter.

The German immigrants were believed to have popularised the practice of nest-building, for the bunnies to lay eggs. And now, kids all over get a kick hunting for eggs and chocolate bunnies on Easter day.

And there we have it, the eggy back story to Easter celebrations.

Whatever the origins, I like to associate Easter with fruit and spring sunshine.
New life, and such a good reason to rejoice.

More ways to shine:
> 12 ways to glow
> Make Maple Ginger Cider Switchel

And in honour of Easter, we have the Blueberry Galette. Perfect for sharing, or one-person hoarding - for multiple breakfasts.

This rustic open-faced tart has blueberries and fruit, wrapped in a hand-folded cashew crust. Eat warm, topped with a scoop of ice-cream.

Heaven.

What do you get with Petite Pops desserts?

• Small batch baking      The only good way to do quality control.

• Good ingredients          Real and delicious, no further preservatives added.

• Fresh                              Made only when orders come in.

• Balanced                       A little naughty and a whole lot nice. Less sugar & fats,                                            while balancing the yum.

12 ways to glow: Week 2 - Inside Glow

You made it!

Through the 2nd official week back at work, and for those following the Shop Jom #12x12 Challenge - the 12 day workouts are done.

Now it's time to chill, time to rest and be quiet for a bit.

And since we're being still, let's work on that Inner Glow.
Gotta make that inner light shine a little more, to match the awesome Outer Glow we've been building up.

1. Build yourself a Vision Board
A good friend of mine teaches yoga, but much more than that - she practices mindful living. She does this with the help of an amazingly simple and powerful tool, a Vision Board. At the start of every year, she focuses on a few areas that she wants to work on, improve and bring out in her year ahead. Use whatever way you like to help remind you of these areas as you move along, but I love her way. She cuts snippets from books and magazine, puts them together on a board, and tacks the board up in her living room so she sees it the minute she enters the house. It's so much harder to lose sight when things are right in front of us.

2. You nailed it, don't you forget it
We're conditioned to push to achieve more, earn more, do better. While that's completely understandable - and some say, needed - balance is always key. Don't forget to acknowledge what we've accomplished at the same time. Go big with a promotion at work, or small and powerful, like meeting a weight goal or making a new good friend. Whatever the scale, remember it all took effort, and you nailed it.

3. Volunteer or do something kind
"We rise by lifting others." - Robert Ingersoll

We find a sense of bigger purpose when we do things not for ourselves. Numerous studies have shown that people who have a purpose, deal much better with challenging situations. Life becomes a bit more meaningful, and we become less self-focused and short-goal-sighted. Dedicate time to volunteer or do something kind, and try to make it part of our regular schedule to make it stick.

4. Find your inspirational hero
Everyone needs a mentor to help light the path ahead, to make it a little less mad. If you don't already have one, spend some time identifying someone who inspires you to aspire. Most of us have a work-driven inspirational figure - an entrepreneur, a Steve Jobs, a CEO, a glass ceiling-buster. But let's not neglect our personal life heroes. Nick Vujicic, Gandhi, the cancer surviver, the neighbour who makes time to help - anyone who inspires you to live a better life, and be a better person.

5. Start a food swap
The wins to cooking our meals are many, the most significant being the ability to decide what food goes into our body. But let's get real. Not everyone has schedules that allow daily cooking. So let's rope in other cooks and spread the food, and the love. Rustle up good friends and family, and take turns cooking in big batches. Pack up some portions (employ food portion strategies), and you'll soon find that food not only fills tummies with good things, but satisfies the soul even more when shared and swapped.

6. Fill the house with good smells
Smells of food cooking and desserts baking always remind me of home, it's impossible not to be in a good mood when you smell warm food. Since we're onto swapping food, let's bake up something sharable and portable. I love that this Banana Oat Cake is packed with oats and bananas, and sturdy enough to cut into logs for sharing.

Live well, eat well, be present.
Here's to bringing out the best of our Inner and Outer Glow!

Banana Oat Cake (serves 12)
Adapted from Bon Appetit

You'll need: 
5 tablespoons unsalted butter, melted
1 1/2 cups old-fashioned/rolled oats (not instant oats)
1 cup flour
2 tablespoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
3 bananas, chopped - you can use frozen bananas if you have them on hand, but let
                                  them come to room temperature first so they can be chopped

To make:
- Preheat oven to 350 degrees Fahrenheit. Lightly coat an 8x8" baking dish/tray with
  butter and line with parchment paper.
- Whisk oat, flour, baking powder, cinnamon, and salt in a large bowl.
- Whisk brown sugar, eggs, and vanilla in another large bowl until smooth.
- Slowly stream butter into brown sugar mixture, whisking constantly until well blended.
- Add bananas to dry ingredients, toss to coat. Stir into brown sugar mixture (batter will
  be thick).
- Spread batter into prepared dish/tray. Bake until golden brown and edges start to pull
  away from sides of dish, 35-40 min.
- Transfer to wire rack and let cool completely in dish/tray. Cut up and serve, or store in
  airtight container on counter top for a couple of days.

Teachers ought to get some thanks... actually, some really big thanks

If you've ever tried teaching kids (or even getting them to put on clothes), you'll know it takes Mother Teresa patience and a good head of hair on your shoulders - for literal pulling. 

Teachers deserve a Nobel prize. 

Seriously.

But since that's beyond sane discussion (and my limited baker means), let's focus our sights on something more achievable - Granola.

Say 'thanks' this Teachers' Day with heart-healthy Chocolate Granola! 

Full of nuts and seeds, and a little chocolate for good measure. 

Brain food should always be this yum, and appreciation should always taste this good.

Feed the brain, say thanks!

Whimsical yoga, balanced desserts

I have a love-hate relationship with the sun. 

There's definitely something to be said for skies streaked with bright rays.

Kids get to gander about outdoors, cold drinks and ice-creams galore, fantastic days out at the beach.

And as wiser-than-we-give-credit-for Steve Martin said: 

"A day without sunshine is like, you know, night." 

Sunshine makes for happy days.

There's just this slight problem in the tropics. 

HUMIDITY.

Oh. The. Humidity.

An unbearable permanent state of wretched drench-ness that wraps around like a persistent soggy fur coat that wouldn't come off.

> Desserts for a hot day

> Awesome ways to use beer

Well, since sunny days are here to stay, we decided to make the best of it with a happy day Partner Wellness Workshop! 

Win-sie - the marvelous force behind Whimsical Yoga - brought everyone together with light-hearted stretching, bending and balancing, with an unplanned bonus of a roomful of laughter as everyone relaxed and self-consciousness fell away.

We shook off routine stresses and swapped it all out for the openess of a morning's whimsical yoga.

And with all that hard work, we had to get in a bit of sustenance - of course, right?

The Petite Pops dessert table had Chocolate Fridge Cake full of crunchiness and texture,  completely addictive Gula Melaka (Palm Sugar) Granola and Raw Peanut Butter Oat Balls bursting with nutrients.

'Balanced Desserts' were the order of the day - you need a bit of naughty, to go with the nice. 

No one wants to eat food that doesn't taste good.
Dessert's got to make you sing, got to make you want to come back for seconds. And thirds. 

Try these balanced desserts out for yourself:

> Treats for the arduous journey

> Chocolate Almond Sables

> Sometimes YOLO = Granola

> Sesame Matcha Cupcakes

And we got right to it - hands on, all 10 fingers, diving right in.

 

We carved yoghurt-filled strawberries, had a go whipping up no-bake Oat Balls, and built our own parfaits - heaping on tons of natural, tasty toppings that were just that little bit wicked, and a lot nice.

Set aside a little time to live well, eat well each day if you can. 

A bit of away-from-device time, a smidge of exercise, a smattering of good eating - desserts, of course. 

And when you can, ramp it up a little.

Labor Day's next week and there's no reason not to live well, eat well across that nice long weekend. 

Kick it up, balance life!