Carrot-Oat-Coconut Balls 胡蘿蔔-燕麥-椰子球

Learn how to make Carrot-Oat-Coconut BallsIf you tend to juice regularly, get the most out of your juicing experience and upcycle all that fabulous pulp. You get a healthy dose of phytonutrients and enzymes in the juice then a good dose of fibre and a satisfying and healthy snack to boot. The look of these snack balls above remind me of the Indian dessert – ladoo. Here’s a pic:



Whereas the Indian ladoo is made from chickpea flour, tons of ghee and sugar, mine are made from raw carrot pulp, coconut oil and oat flour. You can add cardamom for a hit of nostalgia (if you have eaten and loved the Indian version before.

印度拉杜是以鷹嘴豆粉,大量的酥油和糖製成的,而我的是以生胡蘿蔔果肉、椰子油及燕麥粉製成的。您也可以加豆蔻增加點懷舊感 (若您有吃過,並喜歡印度版的)食譜:


2 cups carrot pulp/ 2杯胡蘿蔔果肉

1 cup of ground oats (or whole, as you wish)/1杯燕麥粉 (或全燕麥,隨意)

1 cup of dessicated coconut/1杯椰子絲

1/4 cup coconut oi/ 1/4 椰子油

1/2 cup maple/ 1/2 杯子楓糖

1 cup of raisins/1 杯葡萄乾

1 tsp cardomam powder/ 1茶匙荳蔻

chuck in some flaked almonds and cardamom if you wish/您也可以灑上杏仁片和豆蔻,看您口味

Using your hands, mix everything up well. Form into balls, and set in the fridge. They are very filling so don’t eat them to close to meal times. Good to have when you’re on the run. I’m also guessing these would be nice gifts for your friends 🙂


Enjoy!! 好好享用吧!!


The Resource Project

Although this is in the catering section, The Resource Project  is so much more than that.Take a look:

The Re-source Project 

As you can see, this project involved a lot of heart, soul and passion. The Integrated Arts Education Association (IAEA) works with autistic children in an environment that guides the child towards independence, contribution and participation. Children are taught how to connect with their bodies through physical movement. They are taught to connect with nature through understanding permaculture and they are shown how to use the fruits of their labour to cook and take care of each other.

Sheenru Yong (creator) invited a group of collaborators to host a fundraiser that would enable IAEA to hire more staff and open more classes. There was already such a need. So many testimonies from parents held IAEA up in high regard as creating a space for their children to grow and thrive.


Collaborators were made up of dancers, artists, photographers, installation artists and food artists. Sheenru asked every contributor to give what they could. She did not tell us what she wanted. The magic of this simple gesture ignited every single contributor to give of their best, to think outside the box, to really give without thinking of return.

There are fundraisers and then there is the Resource Project. From beginning to end, there was magic in the air. Giving, compassionate magic.


The project spanned two days and the intention was to show food as art and to create a space for the community to share and participate. These happen to be my favourite words, “share” and “participate”. The community would be taken through a series of happenings – from a tea ritual in the garden, to incense and oils, to installation art to food, to singing to dance. We had estimated about 80 people attending on the first day which was the day I was scheduled to present my food art.

The thought of preparing food for 80 people by myself was not something that occurred to me as impossible. Indeed, nothing occurred to me. Things just happened, they just flowed. Some magical force took over me and gave me super human strength to such a level that I worked my tail off, slept a small amount but felt refreshed, invigorated and really blessed to be a part of this project.

I decided that the best participatory dishes would be a raw beet humus,

raw beetroot hummus served in bread croustades

raw beetroot humus served in bread croustades

Fresh and light

Fresh and light

where the community would scoop up the hummus into empty croustades.

Then, some oven-roasted vegetables served in raw purple cabbage cups. One of the intentions of The Resource Project was to be in itself a sustainable event. This meant, we did not buy disposable paper cups, plates, knives or forks. This excited me beyond belief. I love nothing more than a challenge (no, I lie…I love chocolate even more!) so thinking of what to make AND how to serve was awesome!)

oven-rosted vegetables served in purple cabbage cups

oven-roasted vegetables served in purple cabbage cups

Being Indian, living in Taiwan, dating an American-Taiwanese boyfriend whose Mum’s family hails from Hunan Province of China (second spiciest region after Szechuan), the complement of flavours in this dish was um…various. And wild. I chose to work with pumpkin, bell peppers, green beans and mu-er (a fungus). These vegetables maintain their shape and colour after marinating and cooking. I marinated the vegetables in ground Szechuan peppers, curry powder, cumin, coriander, fennel rice wine vinegar, a dash of soy sauce (“dash” relative to 80 people:D) and honey. Twenty four hours later, they were roasted in various friends’ (saviours – I have one toaster oven) ovens. We had enough purple cabbage to fill three, huge  cardboard boxes. I love purple cabbage. It can do no wrong in my eyes.


Next, I decided to work on some falafels. Who doesn’t love falafels?! In the falafels I made for The Resource Project, I was more inspired by the artistry of my raw food peer,  Adela Stoulilova.

Sweet potato falafels served on lettuce leaves with sweet chili sauce

Sweet potato falafels served on lettuce leaves with sweet chili sauce

Adela had just created a sweet potato falafel that sounded so divine, I promptly called her up and asked her if I could use her sweet potato falafel recipe. Since I was cooking for 80, it was more convenient to use chickpea flour than it was to use the chickpeas themselves. I love sweet potatoes, especially in Winter where it warms and fills the body. Even though this fundraiser was in Summer, with the wrap being a lettuce leaf, the weight of the sweet potato was appreciated by the community. The chickpea flour proved to be the perfect binder to the delicious sweet potato falafel.

Finally, something familiar, simple and much-loved by Taiwanese people – Indian food!

Potato curry with Tortillas (seriously, I had no time to make Indian flat bread - give me a break!)

Potato curry with Tortillas (seriously, I had no time to make Indian flat bread – give me a break!)

Final presentation

That's me in the blue dress, describing how to assemble each dish. Boy, was it a hot day!

That’s me in the blue dress, describing how to assemble each dish. Boy, was it a hot day!

A special mention must be made to the person who sponsored all the vegetables. Her name is Tammy Turner. She is an American woman who has lived in Taiwan for over 25 years. Tammy has a profound history in Taiwan. It was in her undergraduate years that she discovered the Indigenous People of Taiwan and embarked on a journey of discovery that spanned decades, into Taiwan’s people and natural environment.

Tammy now sits on the board of directors of the Taiwan Indigenous Peoples’ Enterprise and Economic Development Association. Tammy teaches permaculture to students from universities across the island as well the restaurant industry and individuals. For Tammy, permaculture is not a job, it’s a way for life.

For Tammy, sponsoring the vegetables to The Resource Project, was an obvious contribution. We were deeply touched by this generous contribution. Taking it one step further, Tammy also went into the more lush areas of her mountainside dwelling to hack off some taro plant leaves for me to use as serving platters! She carefully wrapped them into damp paper and sent them over and they provided the most beautiful addition to the presentation.


We eventually raised  US $7,655.78 for IAEA which enabled them to do what they needed to do, but above that, we created a network that was one of co-creating and sustaining. You don’t need a lot to do a lot. You need you, your heart, soul and passion. I had no idea I could cater for 80 people but I did because the cause was bigger than me and based on what I could bring to the table. I brought myself.

photo by IAEA

photo by IAEA

Winter Indian Food Workshop

The cold Winter months bring on cravings for heavier foods like pumpkin, dhals and flatbreads. One of my favourite Winter staples is dhal which is a soup made from yellow split peas or smaller red lentils. Since I have been living in Taiwan, I have started making dhal with whatever local beans and peas I can find like red adzuki beans which is good for the urinary tract, or black soybeans which are high in fibre and polyunsaturated fats, urad dhal which has a fabulous nutty flavour and a teeth-cleaning feeling when you chew (like apples:-)

A lot of people in Taiwan love Indian food but to be honest, the Indian restaurants in Taipei aren’t that great or if they are, their prices are way too high. Teaching an Indian food workshop was a great idea and one that was well-received by everyone.

For the first workshop, we made adzuki (red bean) dhal, paneer sour chutney and and finally we made a bit of an improv dish which was a roti with a thin layer of tamarind chutney, stir-fried sweet potatoes with pan-roasted ginger and a hit of garam marsala (perfume, I tell ya’!) on top of that with a large handful of freshly-chopped cilantro.

All the recipes were a hit. Lots of red wine made its merry way around the room and two journo friends managed to get the footage they needed for their respective shows. The windows steamed up, laughter was loud and bellies were warmed. After the workshop, we  slowly made our way to my favourite spice shop so that everyone could buy what they needed to make the rest of their Winter as comforting as possible!


Paneer is made from bringing milk to the boil and separating with fresh lemon juice whilst stirring. (photo by Masha Ostasheva)



While being careful not to burn your fingers, squeeze out the excess water, twist the bag into a knot then place something heavy over it for about an hour. (photo by Masha Ostasheva)


This is what the finished cake of paneer will look like. After this, you are free to improvise with chutneys, curries or sauces. (photo by Masha Ostasheva)


These are adzuki beans. They warm the body. Green beans cool the body so it’s best to eat red beans in Winter. To cook this, soak the beans for 2 hours, boil in clean water with a large hand of ginger and a roughly chopped onion.


Thereafter, add fennel, cumin and coriander seeds. First, dry-roast in a pan, then crush in a spice grinder or by hand… (photo by Delicious Taipei)


Next add some chili powder and if you like, some garam marsala… (photo by Masha Ostasheva)


Heat some oil, then add your spices and salt and cook them, slowly stirring to prevent them from burning. (photo by Masha Ostasheva)


Finally, pour the spice mixture into the pot of cooked dhal (don’t drain the water off the dhal, you want a rich soupy texture). Let the mixture cool, then blend until smooth as in the picture. (photo by Masha Ostasheva)


The sweet potato and dry-roasted ginger is extremely easy to make: after dry-roasting julienned ginger (lots of it), add the cubed sweet potato to your pot or wok, add 1.2 cup water and let it simmer until almost soft. Then add salt and garam marsala. Delish! (photo by Masha Ostasheva)

Tamarind chutney with sweet potatoes and dry-roasted ginger

This is what the finished dish should look like – a layer of tamarind chutney, sweet potatoes and ginger on top, then a handful of cilantro:-) (photo by Delicious Taipei)