Faux is in!!


Exam morning started out with a sweet&tart delicacy ❤

“Ruby” Fruit Cream

  • 1/4 (20g.) Frozen banana
  • 100g. Frozen raspberries
  • 2 Frozen strawberries (2 of the 4 that were left!)
  • 1/2tsp. Vanilla essence
  • Toppings (100% Maple syrup, cinnamon, Crystal Light powder (Raspberry Ice)

Using the recipe for Fruit Cream, I used predominantly raspberries in this concoction, which resulted in a creamy and tart (yes, a very interesting combination) ice cream with a sweet aftertaste. I topped it off with a drizzle of maple syrup and a sprinkle of cinnamon and Crystal Light (Raspberry Ice) powder; notice the beautiful gloss and crimon color!! hehe I’m very proud of how the photo turned out 😛 The tartness was a little strong for my liking so I tried a couple of different drinks to see if any of them balanced out the flavor, and came to the conclusion that black coffee or vanilla-y flavored drink (vanilla soy milk or yogurt drink etc. those who live in America should definitely try it with almond milk or coconut milk/water) was the perfect match.

After school, I stopped at the organic store to browse a little and discovered THIS:


This is the first time that I’ve found faux meat that doesn’t contain sugar, milk, eggs, and other weird chemicals in Japan. This product “Daizu-kara-age” (soy bean fried chicken) is made from soy bean protein and and all you have to do to prepare it is soak it in water or a broth and then you can use it in any dish you want!!! Even though its a little more hassle than the ready-made packaged stuff, its definitely worth it to get it all-natural. I think it might be destined to become bran crusted “nuggets” or “meat” in a pumpkin stew. Can’t wait to use it!!!

Question of the day: What are the ingredients in your favorite faux meat product?