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!

Hello from Petite Pops!

Hello from Petite Pops - where good eats rule, and smiles are always cool!

This little post is so belated, but I have good reason.

I've always struggled with the 'About Me' writeup. Who really wants to know what I had for breakfast, and do people care that I love chocolate by the boatloads?

There's such a fine line between active involvement and over-sharing, for a while I was wary of stepping in. And there's another bigger reason - what is my story?

I didn't want an essay out there with no point to make, no story to tell.
I was on a journey of searching for a bit.

To start way back....
I wasn't born with a sweet tooth, and was a rather skinny child. Every meal then was a long-drawn torture for me and whomever was unfortunate enough to be my designated meal-enforcer for the day.

Such a chore.

But I finally outgrew that absurdity when I got to university.
I came to my senses. What took me so long??

The social aspect of adult life kicked in, and I started appreciating the role of food in bringing people together. We made time for family over a meal, catching up with friends was always over some excuse for food - brunch, lunch, tea, dinner, supper.
> Eating with family: Lazy-day Bread

Ask anyone to list the first 5 words they've learnt in a foreign language - chances are, they'd be of food. Or swear words. Equally versatile.

The biggest excitement of food though, is usually over dessert.

There IS good reason why birthdays are celebrated with cakes. Desserts bring out the happiest in people, and just like the good Julia Child said," A party without cake is just a meeting."

Wise words.

I bake for the happy-ness, for the smiles.

In my recent years, I've learnt to be kinder to my body + soul. Wellness has made its stamp on my personal life and choices, and my bakes have followed suit.
> Make your own Maple Ginger Cider Switchel

Many of us don't need to be vegan or completely gluten-free. What we do need - is to eat well, eat real foods, eat happy.

In my travels, I've crossed paths with so many passionate bakers and chefs, and the mind-sweeping magic that beautiful produce creates. While we don't get as much fresh fruit, creamy milk or beautiful flowers here as many other countries do, we can do our part by eating good foods.

But let's be real, too.

Food has got to taste good to be a sustainable lifestyle, no one likes chewing on cardboard all day even if it's good for you.

So my bakes are really about balance, a little naughty, a little nice. No funny stuff, more natural ingredients, less sugars and fats where possible.

Traveling has also opened my eyes to the artisans of today.

Just as mass production has paved the way for efficiency, there are as many small-scale crafts people putting out marvellous pieces of work, cooking and baking amazing foods and desserts.

It's a tougher path to walk, but I've been so inspired by the dedication of crafts people all over the world, and the belief in creating respect and joy in life. I practice small batch baking, when orders come in, to help keep quality in check. I don't add preservatives to my bakes, and avoid ingredients that are unpronounceable - the #1 giveaway of chemically made/preserved/altered foods.

I still do happy-day cakes, they just complete a birthday or celebration in a way nothing else can. But my first love is in balanced snacks, bakes that are good for a sane, sustainable way of living and eating happy.

Life doesn't have to be about extremes. Love what you eat, laugh a lot, and life generally looks rosier, even on the tougher days.

Now I've figured out my journey a little better, and I think there's a little more sense behind my baking.

I hope you'll join me in having your cake and eating it. Here's to being a healthy badass!

"Today you are you that is truer than true. There is no one alive who is Youer than You!" 
                                                                                                         - Dr. Seuss

xoxo,
Junie

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.