Month: October 2019

Japanese style  low sugar chestnut compote (栗の渋皮煮; Kuri no shibukawani)

Japanese style low sugar chestnut compote (栗の渋皮煮; Kuri no shibukawani)

Healthier makeover of Japanese Autumn favorites, Chestnut compote made low sugar using sucanut sugar.
Polyphenol-rich chestnuts’ brown membrane (渋皮) adds extra benefits to this compote as antioxidants as well adding nice and rich flavor!
Great to be used in baking such as muffins, tarts or scones or be eaten by itself of course.
Try this healthy chestnut compote and cerebrate autumn deliciousness! 

Roasted beetroot and apple salad

Roasted beetroot and apple salad

This delicious and easy to make salad is such a brilliant way to take advantage numerous health benefit of beetroot!
The mustard dressing with hint of cinnamon goes perfectly to the combination of earthy flavor of beetroot and crunchy, sweet apple.
Can be served as a side dish of your dinner and get the leftover your lunch box!