Tag Archives: Agave

It is a Healthy Ice Cream Type of Day

I scream, you scream, we all scream for ice cream!

I love ice cream. I miss ice cream treats or ice cream cakes from Dairy Queen! But you know, it is probably a good thing that we do not have a DQ in the Netherlands or South Africa or I would be fat. Super fat.

In the meantime though I can always make ice cream with my ice cream machine. Just days before my sister and her boyfriend arrived in South Africa for the holidays, I got a small ice cream machine. And pretty much everyone who knows me well knows that I will have an ice cream machine on my wedding registry for when I get married. That and a juicer. I’ll be able to slim down on a juicing diet and regain my fat from ice cream, well the ice cream that is milk-based.

My First Ice Cream Machine

Anyway a few weeks ago I made my first batch of ice cream. A yoghurt ice cream which is normally called frozen yoghurt. I never remember the term “frozen yoghurt” though, so I always end up just calling it yoghurt ice.

But I got the recipe from Justataste via Pinterest. Loved it! Although the recipe was slightly large for my minuscule machine so I did halve it. The recipe is of a healthy strawberry frozen yoghurt but I couldn’t find frozen strawberries so mine was made into a mixed berry frozen yoghurt. I also combined the recipe with a recipe in my instruction manual for my machine (you know, just in case the original recipe broke the machine – WHICH probably wouldn’t have happened). Below you can see the recipe:


  • 2.5 cups (338g) frozen berries, thawed
  • 2 Tablespoons agave nectar
  • 3 Tablespoons Greek yoghurt
  • 1 Tablespoon lemon juice


  1. In a sieve, mash berries and drain juices into a bowl to set aside. Blend whole berries into food processor with agave, Greek yoghurt, and lemon juice.

  2. Add berry juices to berry yoghurt mixture in food processor. And blend till smooth.

  3. Meanwhile prep ice cream machine and turn on.

  4. Pour berry mixture into ice cream machine and allow to freeze to for as long as machine is to be used (mine said a max of 40 minutes).

  5. Once berry mixture is at desired consistency, stop machine and enjoy! Keep in mind that homemade ice cream does not have the same consistency as store bought ice cream)

Although the original recipe I had followed said it was a 5 minute recipe, this forty minute one came out pretty well.

Fresh Frozen Yoghurt

I then placed the ice cream into a little container and popped it into the freezer so I could eat it much later. This did however change the ice cream to be much harder but with a little pop into the microwave all can be made good again!

I still have some leftover berry frozen yoghurt in the freezer even! Yay me.

Eating my Frozen Yoghurt

Not only do I want to share my ice cream with y’all, but I recently re-vamped a giant T-shirt for workout purposes. I don’t know if any of you know, but I do Pilates biweekly as well as Taiji, a martial arts type thing once a week. And yes, the proper name is Taiji which is derived from Taijiquan.

Anyway, I wanted a new workout shirt that was both inexpensive and cute and I pretty much got that. I bought an extra-large shirt from the men’s section of a store and brought scissors to it to make it into this awesome workout shirt!

I got the original idea from a WordPress blog entry by Dollars, Sense, and More and had to do the same thing! The original link for that entry is found here. Although I was initially somewhat confused by the instructions, I later grasped what was to be done and made this:

Back of ShirtFront of Shirt

I did tweak it ever so slightly. But unintentionally as I did cut a hole in the seam by the shoulders. Oops! I then cut three lines on the shoulder seam and pulled apart the seam. I pulled at the shoulder bits to lengthen the material and then tie them together. The shoulder now looks like so:

Shoulders of Shirt

I can say that my Pilates instructor loved my shirt. I too quite love it. But I learnt that the shirt isn’t practical for Pilates usage as we lay on our backs often. And although we lay in a neutral spine the wrapped racerback middle area does press into the soft spot of my back just below my shoulder blades. Not that comfortable. I’ll have to re-vamp a few other shirts till I find the right one for my Pilates. Who knows, maybe I’ll also make shirts for my good friend and Pilates instructor as she really did like the shirt.

Now if you guys want to workout and get back into the fashion world (at least like I did) but you crave for something sweet, this may be just the entry for you with a re-vamped shirt and ice cream and all!

Happy eating and working out!


Indian Pumpkin Heaven

It is meatless Monday again, and another day to enjoy pumpkin. Yay pumpkin!

Today I made a big batch of pumpkin puree and decided freezing it would make for a good idea. At least for the next time I make something which needs puree. I can tell you that this will be soon.  I’m in the mood for pumpkin cookies…

But for now? For now I made a pumpkin curry.

Lots of Pumpkin Curry

You all should know I have a thing for Indian cuisine by now. I mean Trinidadian cuisine is more Indian than Caribbean and I do love a good curry. Delicious.

So here is today’s meal that I got from here:


  • 1 Tablespoon olive oil
  • 1 large yellow onion, chopped
  • 6 cloves garlic, minced
  • 1 ½ cup (495g) pumpkin puree
  • 2 cans (800g) canned tomatoes in their juices
  • 2 cups (500ml) vegetable stock
  • ½ cup (125ml) coconut milk
  • 2 cans (448g) black beans, rinsed and drained
  • 1 can (224g) chickpeas, rinsed and drained
  • 3 Tablespoons red curry paste
  • 3 Tablespoons agave nectar
  • Salt and pepper to taste


  1. In a large pot or skillet, heat olive oil and cook onion and garlic on medium heat until soft (approx. 5 minutes)

  2. Add pumpkin, canned tomatoes, vegetable stock, coconut milk, black beans, and chickpeas. Add 1 tablespoon of curry paste and stir well. Season with salt and pepper and add another tablespoon of curry paste (keep in mind that some are spicier than others) add final tablespoon of curry paste if you can handle heat.

  3. Mix well before adding three tablespoons of agave nectar to your curry, this will balance the flavours.

  4. Bring to a boil and make sure all ingredients are mixed well together. Reduce to a simmer and cook for 15 minutes on a very low simmer.

  5. Serve over rice or quinoa.

 I served mine over the yellow rice I’ve previously made when I first moved here. But it didn’t taste as good as it did that day.

Do you ever have that? Where you make something (just as you did previously) yet it doesn’t taste the same? It makes for difficult times!

Pumpkin Curry and Yellow Rice

I love how it looks colorful, though it is only red, black and white. Like that riddle: What’s black, white, and red all over?

My curry! And a newspaper… the real answer is a newspaper.

Anyway, I hope this interests you as much as it did me and my pumpkin obsession!

अपने भोजन का आनंद लें
Or as they say in English: Enjoy your meal!

Basic Food for my Survival

In every professional kitchen there is a basic stock count for certain items. If the restaurant is a sushi restaurant such as Benihana, I am sure that the kitchen has a basis of 2lbs worth of sushi rice, enough nori to make 100 sushi rolls, basic content to fill the sushi rolls, mushrooms and tofu for miso soup, and other fresh produce that comes daily for the items on the menu. For each products which can be placed in dry store, there probably need to always be at least 2lbs of everything. For those moments when there isn’t anything available for purchasing.

In my school there are five restaurants, four of which are for public use. So we have a vast amount of basic food stored away for each and every kitchen. There are approximately 200 items of food which must always be stocked. When on a low we must restock immediately. Each of the 200 must have a basis of 2 items in stock at a min. Such foods are tea, pasta, sugar, flour, coffee beans, soy sauce, mini bar goods, whole milk, orange juice, oranges, lemons, salted butter, non-salted butter, etc.

For items where are purchased in a pack or a bunch, than purchasing only one bunch is sufficient though. So if we got one pack of 12 non-salted butter packages, we would be fine with that. Although each kitchen tends to ask for at least 2 packages of butter for their course, so we may in fact need to purchase more than just one pack of 12.

In my personal kitchen I also have a basis stock count. I cannot have a kitchen without these foods or food groups. If I do not have these items, I am completely lost.

The items of food that I need to survive are as follows:

  • 2 cans tomato blocks
  • 1 box vegetable bouillon cubes
  • 2 packages whole wheat pasta
  • 1 package quinoa
  • 1 bottle lemon juice
  • 2 small cans sweet corn
  • 2 small cans chickpeas
  • 1 small can black beans
  • 1 container agave nectar
  • 1 box tea of Turkish Apple
  • 1 L juice syrup (daddy’s favourite juice)
  • 1 bottle (250ml) olive oil
  • 1 L almond milk
  • 1 bunch red onions
  • 1 bunch garlic 
  • 1 container cherry tomatoes
  • 1 pack cumin powder
  • 1 pack paprika powder
  • 1 pack red pepper flakes
  • 1 pack dried oregano
  • 1 bottle salt
  • 1 bottle pepper

Although three items on here are fresh (or fresh enough that they could not keep for weeks on end), but these are my basic food group items needed to survive. If I was too lazy to leave the house (this happens more often than it should), I can then make a homemade tomato sauce to go with some pasta as a meal. Also with the garlic, onion, and chickpeas I can always make a hummus and enjoy it with some tomatoes, bread, or carrots which I would have bought previously.

And when I want to just be healthy, an easy chickpea tomato salad with quinoa can do me some good.

Then there are those moments that I crave something sweet. The best thing for my sweet cravings is adding my agave nectar to my tea. Or of course I can always turn to my tomatoes.

I probably eat far too much acid for my own good, but I really love tomatoes! I even had a cherry tomato plant when I was eleven.

What type of food do you tend to always keep in your storage cabinet?