• Vietnamese Coconut Banana Ice Cream Bars

    Vietnamese Coconut and Banana Ice Cream Bars – Kem Chuối (Grain Free, Paleo, Dairy Free, Vegan)

    May Ly

    This Vietnamese Coconut and Banana Ice Cream Bars recipe is a modern twist to the traditional Vietnamese Kem Chuối dessert made with a flattened ripe sugar banana, smothered in sweetened coconut milk and sprinkled with toasted peanuts, then frozen. I grew up with this simple dessert and thought it was about time I made my own healthier version with toasted almonds and sweetened with some maple syrup instead of the refined sugar loaded version. OMG I think this tastes better than the original! Vietnamese Coconut Banana Ice Cream Bars This recipe a great way to use up over ripe bananas,…

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  • Raw Green Salad with Honey Mustard Dressing (Paleo, Vegan)

    May Ly

    Getting some alkalising greens in made easy with this raw green salad tossed in a honey mustard dressing, even my kids are loving all the greens here! It’s a very simple salad and easy to make and what I love the most is that kale doesn’t get so soggy the…

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  • Wild Black Rice Salad

    May Ly

    One of my favourite entertaining recipes at the moment is this Wild Black Rice Salad as you can make it the day before and leftovers store in the fridge for a few days. It’s a winner every time I serve it and it pays to double the quantity to make sure…

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  • Vietnamese Cassava Cake (Grain, Egg, Nut and Dairy Free)

    May Ly

    Cassava was one of my favourite tubers growing up, I have delicious memories of the savoury curries and all the sweet desserts my mum would make.  I have neglected to use this amazing little tuber in my kitchen once I moved out of home. Now that I’m living in the…

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  • Vietnamese Pickled Carrots (Đồ Chua) – Naturally Fermented

    May Ly

    Growing up in my mum’s house there were always jars of pickled carrot, daikon radish, cauliflower, lemons and cumquats sitting around. My mum used sugar, salt and allowed them to sit and create their own brine. I absolutely loved the sweet and sour crunch the vegetables added to all our dishes.…

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  • Roast Pumpkin & Chinese Cabbage Salad (Napa, Wombok)

    May Ly

    I love salads that keep all day without getting soggy. They’re perfect to take on picnics or pack for lunch. This roast pumpkin and Chinese cabbage salad can be made the day before and is easy to make with only five ingredients. The dressing is super tasty with a wheat…

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