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Personalized Cold Pressed Juices from Cynful Pleasure Home Juicing


Cynful Pleasure Home Juicing

Cynful Pleasure Home Juicing, founded by single mom Cynthia Wong, is recommended if you want to buy homemade personalized cold pressed juices.

Her bestseller, the ready-to-purchase set of six bottles of cold pressed juices comes with a variety of fruits, vegetables, and chia seeds for a boost of nutrients.


Natural flavor, original color, full of vitamins and nutrients

Here are the bottles.

Bottle No. 1: Raw Cashew Nut + Mineral Water

This bottle of raw cashew milk makes a great choice for breakfast beverage. You can add some honey to sweeten it up if you like. Or, you can add it into your morning cuppa of coffee or tea. In fact, nut milk is a great substitute for dairy milk. I personally love to add nut milk into my bowl of granola.


Bottle No. 2: Pineapple + Pear + Lemon + Ginger + Lemongrass

Also called Tropical Detox (Yellow), this bottle of cold pressed juice tastes very refreshing. I'm not a fan of pineapple but luckily the addition of lemon, ginger, and lemongrass balances the overall taste.


Bottle No. 3: Celery + Broccoli + Coriander + Cucumber + Starfruit

Aptly called Mean Green, at first, I'm quite skeptical. Its list of ingredients looks mean because I dislike coriander and starfruit and I have never eaten raw broccoli! But oh my, I'm surprised with the overall taste. It doesn't taste as green as I thought but it sure takes some time for my tastebuds to adjust to this new invasion of tastes. :P


Bottle No. 4: Watermelon + Purple Carrot + Dragon Fruit + Beetroot

This is so far my favorite - Earthy Hydration (Red) because it's sweet and it's not green! Lol. I love watermelon and dragon fruit. Oh, don't worry about the beetroot, you can't really taste its earthiness in this juice.


Bottle No. 5: Spinach + Lettuce + Siu Pak Choy + Romaine Lettuce + English Spinach + Green Apple

Oh uh, another mean looking juice called Enriched Chlorophyll. When I read the list of vegetables, I'm a bit enthralled. I'm pleasantly surprised with its overall taste. It's like drinking cold pureed vegetable soup. I wonder if I can add some salt into it. Hmm...


Bottle No. 6: Orange + Apple + Carrot + Pumpkin + Turmeric

This bottle of Vitamin Booster (Orange) is the most acceptable juice in terms of familiarity. Everyone knows and drinks orange juice! But I like the addition of turmeric, the latest anti-cancer powerhouse. I feel like a million bucks healthier when I drink this brilliant concoction in my favorite color - orange! Hint: See the color theme of my revamped blog - it's orange! Lol.


How to buy?


For more information or orders, kindly contact mommy Cynthia Wong via:

Mobile: 016 229 1429


Overnight Oats with Mixed Berries - #breakfastseries


Overnight Oats with Mixed Berries

This week at IHCC, we are cooking Curtis Stone's recipes that are good for breakfast or brunch.


Curtis Stone has many recipes perfect for breakfast and brunch, both sweet and savory. I'm a breakfast person, and today I want something sweet with lots of fruits! So, his bircher muesli/overnight oats recipe is the best choice!


Recipe adapted from here.

Ingredients:
(Serves 1)

1 cup organic rolled oats
1 & 1/2 cup organic coconut milk (I used PureHarvest Organic Coco Quench Coconut Milk)
1 tablespoon organic chia seed
1 tablespoon organic honey

1/4 cup dried cranberries
2 large fresh Korean strawberries, sliced
1/4 cup fresh blueberries


Note: The ingredients above are readily available on Freshcart, a Klang Valley online grocer that offers fresh fruits and artisan goods, imported- and locally-sourced, straight to your office or home.

How to:

1. Mix rolled oats, coconut milk, chia seed, and honey in a mason jar. Let it sit for about 10 minutes. Then, stir in dried cranberries, sliced strawberries, and blueberries. Cover the jar with its lid and keep refrigerated overnight.

2. Top with more berries before serving.



PureHarvest Organic Coco Quench Coconut Milk is a smooth and rich non-dairy milk made with organic coconuts combined with organic brown rice. Coconut milk is known for its antiviral and antibacterial properties to enhance immunity.



This delicious non-dairy coconut beverage is gluten-free, lactose-free, and cholesterol-free, no cane sugar, and suitable for vegetarians. It's an ideal substitute for regular milk in drinks, breakfast cereal, smoothies, etc.


Get yours today at Freshcart!


I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Sunny Side Up!

Lemon Yogurt Bundt Cake for 5th Bake-along anniversary


Lemon Yogurt Bundt Cake

Thank you Zoe (Bake for Happy Kids), Joyce (Kitchen Flavours), and Lena (Frozen Wings) for organizing Bake-along for the past FIVE years! I joined them in June 2014, my first-ever attempt in joining baking/cooking blog hops. I submitted Baked Buttery & Cheesy Egg Cups for the butter theme. Hahaha!

For the last bake-along and 5th Bake-along anniversary, we are all baking Bundt Cake to mark the final celebration.


Recipe adapted from Donna Hay.

Ingredients:
(Serves 10-12)

3/4 cup vegetable oil
2 eggs
1 tablespoon finely grated lemon rind
1/4 cup lemon juice
1 cup plain yogurt
1 cup granulated cane sugar
2 cups (300g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

How to:

1. Preheat oven to 160°C. 

2. Whisk oil, eggs, lemon rind, lemon juice, yogurt, and sugar in a large bowl until well combined. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Sift the flour mixture into the wet ingredients mixture. Stir until smooth.

3. Generously oil a 24cm non-stick Bundt pan. Pour the batter into the prepared pan. Bake for 50–55 minutes or until a skewer inserted into the middle comes out clean. Allow the cake to stand in the tin for 10 minutes. Carefully turn the cake out onto a cake stand. Serve.


A giant "donut"! :D


I love its soft, fluffy texture and lemony aroma in every bite!




Vegetables Curry


Vegetables Curry

This week, IHCC members are cooking Yotam Ottolenghi's recipes. I'm quite intimidated by his recipes, to be honest. He uses a lot of exotic ingredients that are hard to come by in Malaysia. Even if I manage to buy them, I'm pretty sure I'm gonna use them only once and the rest will be shelved for eternity. So, I seldom choose his recipes to cook.

For this round, I'm so glad he has a recipe for vegetables curry with ingredients that are readily available in Malaysia.
 
Recipe adapted from here.

Ingredients:
(Serves 4)

200g (about 8-10) okra, trimmed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
4 tablespoons curry powder
4 tablespoons vegetable oil
1 large yellow onion, sliced
2 carrots, peeled, cut into 1-inch cubes
3 garlic cloves, peeled and crushed
2 cups reduced-fat coconut milk
1 red chili, seeds removed, finely chopped
1/2 small pumpkin, peeled and cut into 1-inch cubes
1 small sweet potato, peeled and cut into 1-inch cubes
3 small brinjals, cut into 1/2-inch slices 
2 tablespoons chopped coriander leaves
Salt, to taste

How to:

1. Blanch the okra, set aside.

2. Dry-fry the spices until aromatic in a frying pan over medium-low heat.

3. Heat up vegetable oil in another frying pan over medium heat. Add onions and sauté until nicely browned. Add carrots, ground spices, garlic, coconut milk, and red chili. Cover and simmer over medium-low heat for 10 minutes.

4. Add pumpkin, sweet potatoes, and brinjal. If necessary, add just enough water to cover all vegetables. Cover and simmer gently for about 10 minutes.

5. Add okra and chopped coriander, season with salt, and leave to sit for 10 minutes. Serve with steamed brown rice.


The coconut milk adds a deep rich flavor to this curry dish. As a curry lover, if I cook this dish again, I will add more red chilies, maybe three to four, for a stronger fiery taste. One red chili alone doesn't provide enough spiciness that a good bowl curry should have.


I keep the leftover curry (about one serving) in my fridge. The next day, I reheat the curry by steaming and pack it in a thermal jar for my lunch. Overnight curry tastes even richer and tastier! I eat every morsel in the bowl.

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Monthly Featured Chef: Yotam Ottolenghi!