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Fresh, Homemade Lavender Almond Milk with Raw Honey

July 4, 2015

Lavender Almond Milk Recipe | Rosy Cheeks Project
Spring is in the air.

I don’t know how I survived the freezing, record-breaking temperatures in February, but I did. To celebrate the oncoming of Spring, I want to share this heavenly delicious Lavender Almond Milk recipe that my roommate and I created. Lavender beautifully compliments the almond milk, adding a subtle essence of lavender sweetness that enhances the natural flavours of the almonds without overpowering it.

Raw, homemade almond milk is my absolute favourite milk substitute. I love it because it goes well in teas and smoothies and is absolutely satisfying to my taste buds. Homemade almond milk has this luscious, nutty, creaminess that tastes 1000x better than store-bought almond milk. I find that almond milk from the store has a weird salty, cardboard taste that absolutely does no justice to real almond.

Why You Shouldn’t Drink Cow Milk

Being the nutrition-freak that I am, I avoid dairy or cow’s milk, at all costs. Conventional dairy is now filled with growth hormones and antibiotics that damages your immunity and induces allergic reactions.

Not only that, contrarily to common belief, milk carries calcium-leaching properties that weakens your bones (yes, you read that right!). Cow Milk’s acidic properties leach calcium from your bones, resulting in weaker bones and can contribute to osteoporosis from long-term consumption.

Learn more on how here.

Lavender Almond Milk Recipe | Rosy Cheeks Project
Benefits of Raw, Homemade Almond Milk

1. Keeps Your Heart Healthy

There is no cholesterol or saturated fat in almond milk. It is jam-packed with healthy fats like omega fatty acids that help lower blood pressure and prevents heart disease.

2. Keeps Bones Strong

Good source of calcium with Vitamin D, which aids calcium absorption.

3. Keeps a Balanced Blood-Sugar

Low in carbs and glycemic index. Almond milk does not affect your blood-sugar balance, keeping your insulin levels balanced.

4. Keeps Your Gut Happy – Lactose-Free

Attention to my lactose-intolerant friends. Please welcome almond milk into your life and I promise you, you’ll love yourself for doing so.

5. Keeps Your Skin Glowing

Almond milk contains lots of Vitamin E – an essential antioxidant for healthy, glowing skin.

Benefits of Lavender

1. Keeps Your Skin Clear of Blemishes and Acne

Lavender has antiseptic and antifungal properties that reduce scarring and speed up healing. Good for acne and eczema because of anti-inflammatory properties. Also has bacteria fighting abilities to prevent acne infections.

2. Keeps You Calm and Relaxed

Lavender promotes sleep and reduces anxiety and depression. Great for reducing nervousness and soothes the nervous system that induces sleep and relaxation.

3. Keeps Digestion in Check

Lavender relieves gas and constipation. Great for reducing nervous intestinal disorders and indigestion.

4. Keeps Bad Bacteria Out and Reduces Bloating

Lavender flowers contain polyphenols that help reduce ‘bad’ bacteria in the blood and eliminates bloating.

5. Keeps You Headache-Free

Known for providing migraine relief, lavender prevents the onset of new headaches. Relieves neck and head tension, promoting relaxation.

Lavender Almond Milk with Raw Honey

Lavender Almond Milk with Raw Honey


(Makes 4 cups)

  • 2 cups Raw Almonds 4 cups Filtered Water (for blending)(Ratio: 1 cup almond:  2 cups water)
  • 3/4 tbsp raw honey
  • 1 tbsp whole, dried lavender buds (you can get this at Whole Foods or any health store)
  • 1 empty tea bag
  • Blender (I use Vitamix)
  • Nut Straining Apparatus – Use Thin Nylon Socks/Stocking (or Nut Bag)

(I prefer using nylon socks in place of nutbags or cheese cloths because the holes are finer, making the milk more smooth and silky.)

Lavender Almond Milk with Raw Honey


1. Soak raw almonds with enough filtered water to cover all the almonds

2. Soak almonds for 8-12 hours (Easiest way is to soak them overnight)

3. Add 2 cups of soaked almonds and 4 cups of filtered water into a blender

4. Puree nuts in water for around 1-2 minutes, until nut milk is in a thick and smooth consistency

5. Pour nut puree into your choice of straining apparatus (If using a nylon sock, you will need to portion out straining process several times because the sock/stocking will not be able to withhold the entirety of puree mixture)

6. Gently squeeze and strain

7. Remove dried nut pulp into a separate container or bowl

8. Add raw honey as a natural sweetener

Lavender Almond Milk Recipe | Rosy Cheeks Project

Sources ||

Allergy Free, Dairy Free, Drinks, Egg Free, Gluten Free, Grain Free, Nut Free, Recipes, Soy Free

Fruit and Herb Infused Water Recipes for Better Digestion

July 3, 2015

Upgrade your H2O with fruit and herb infused water!

Infusing herbs like mint, peppermint, and lemongrass in your water can help soothe upset stomachs and indigestion. Citrus juices like lime and lemon can also help improve digestion and metabolism. Citrus juices alkalize the body to help balance out our internal pH levels that will help reduce inflammation and water retention.

These are my favorite fruit infusion water recipes. They’re incredibly easy to make with dazzling vibrant colors that will make an awesome crowd-pleasing drink at your next barbecue!

Thai Lemongrass Lime Infusion

Fruit Infusion Water Recipe For Better Digestion | Lemongrass Lime Mint | Rosy Cheeks Project Fruit Infusion Water Recipe For Better Digestion | Lemongrass Lime Mint | Rosy Cheeks Project Fruit Infusion Water Recipe For Better Digestion | Lemongrass Lime Mint | Rosy Cheeks Project


+ 4 glasses of filtered water
+ 3 tbsp raw honey diluted out in lukewarm water first before adding to water (Optional. You may use any other natural sweeteners of your choice, adjust sweetness to your preference)
+ 1 stalk lemongrass
+ handful goji berries
+ 1 lime
+ handful mint leaves


Minty Mango Infusion

Fruit Infusion Water Recipe For Better Digestion | Mango Mint | Rosy Cheeks Project Fruit Infusion Water Recipe For Better Digestion | Mango Mint | Rosy Cheeks Project

+ 4 glasses of filtered water
+ 3 tbsp raw honey diluted out in lukewarm water first before adding to water (Optional. You may use any other natural sweeteners of your choice, adjust sweetness to your preference)
+ 1 mango diced into little cubes
+ 1 handful of mint leaves


Sweet White Peach and Lavender Infusion

Fruit Infusion Water Recipe For Better Digestion | White Peach Lavender | Rosy Cheeks Project Fruit Infusion Water Recipe For Better Digestion | White Peach Lavender | Rosy Cheeks Project


+ 4 glasses of filtered water
+ 3 tbsp raw honey diluted out in lukewarm water first before adding to water (Optional. You may use any other natural sweeteners of your choice, adjust sweetness to your preference)
+ 2 white peaches
+ 2 tsp dry lavender buds


Allergy Free, Dairy Free, Egg Free, Gluten Free, Grain Free, Recipes, Snacks, Soy Free

Granny Smith Apples with Cinnamon and Nutmeg

June 28, 2015

Granny smith apples always bring back cheerful childhood memories.
Memories of the sour candied apples I used to treat myself to with my week’s worth of allowance, or the Allan sour keys my 6th grade teacher handed out to us when we “behaved”. It is without fail that the crisp, tarty sweetness of granny smiths always brings back good feels and good memories.

A light, simple snack for a hot summer day, add a sprinkle of cinnamon and nutmeg to spice up your granny smith and you’ve got yourself a healthy snack ready to go!

Healthy Snacks | Granny Smith Apples with Cinnamon | Rosy Cheeks Project
Cinnamon for Healthy Digestion

If you have weak digestion, raw apples can be hard to break down and cause flatulence. Eating apples with cinnamon will help relieve abdominal discomfort from indigestion because cinnamon contains an agent that helps break down intestinal gas. Try incorporating cinnamon into your diet like your morning smoothie or your quinoa salad to promote healthy digestion.


+ granny smith apple
+ sprinkles of cinnamon
+ sprinkles of nutmeg
+ topped with roasted pecans or walnuts (optional)Healthy Snacks | Granny Smith Apples with Cinnamon | Rosy Cheeks Project

Allergy Free, Dairy Free, Gluten Free, Main, Nut Free, Recipes, Soy Free

Warm Lemon-Garlic, Swiss Chard with Pan Fried Filet

April 4, 2015

Cooking dinner after a long day at work can be exhausting. That’s why I prefer to make easy meals on the week days and save the fancier ones for the weekend.

Today, I made a simple red sole fish with red swiss chard charged with Vit. A (for healthy, glowing skin) and Magnesium (for strong bones, healthy nerves and muscle regulation) for dinner.

 Warm Lemon-Garlic, Swiss Chard with Pan Fried Filet | Rosy cheeks project

Fish is a very good source of essential fatty acids rich in Omega 3 (ie. alpha linolenic acid which is plant form, EPA/DHA which is animal form) that we can not produce in our body; hence, it is “essential”.

Why is Omega 3 important?

Omega 3 is an essential fatty acid that helps the body in many different ways:

  • is a polyunsaturated (PUFA) fat with HDL (high density lipoprotein) that helps lower cholesterol to keep the heart healthy
  • decreases inflammation
  • regulates the nervous system
  • provide good fats for brain functioning
  • increases energy
  • increases metabolism
  • produced by Arachadonic Acid, a derivative of Omega-6 found in many common food sources like sunflower seed oil, canola seed oil, sesame oil, poultry, nuts, wholegrain bread

How does Omega 3 decreases inflammation?

Omega 3 decreases the production of Arachadonic Acid (AA).

Arachadonic Acid, found in meat and dairy products converts into PG2 (a type of prostaglandin) that is associated with a number of negative health effects such as:

  • increases inflammation
  • makes your blood stickier
  • increases allergy responses
  • increase sodium and water retention
    decreases immunity

Red Sole Filet 

3.5 oz red sole filet
1 tbsp grated ginger
1 tsp sesame oil
1/2 tbsp coconut oil
A dash of Mirin soy sauce
white pepper
sea salt
red chilli flakes
corn starch

Red Swiss Chard
1 bunch red swiss chard
1 glove minced garlic
1/4 cup diced purple onion
1 tbsp fresh lemon juice
1 tsp coconut oil



1. Rinse the filet with water
2. Place the fish on a plate and pat it down dry on both sides with a paper towel
3. Rub grated ginger onto both sides of the fish
4. Lightly sprinkle white pepper and sea salt on both sides
5. Cover fish with sesame oil on both sides
6. Coat fish with just enough corn starch to cover all surfaces
7. Let fish marinade for 30 minutes


Swiss Chard Preparation

1. Rinse the swiss chard with water
2. Remove the ribs and stem of the chard and separate leaves on the side
3. Gently cut leaves into roughly 4×4 inch pieces (just giving you guys an idea of how big the pieces were, the size can be bigger or smaller – does not need to be exact)
4. Cut the stems into 1 cm wide pieces, pretty much diced. This is because the stems are more fibrous and take longer to cook. In smaller pieces, it’s much easier to soften

**Make sure you keep leaves and stems separated because they will be cooked separately later

Cooking Procedure

> We will cook the swiss chard first

1. Heat frying pan on medium to high heat
2. Add coconut oil into heated pan
3. Heat garlic and purple onions for 1 minute
4. Throw in swiss chard stems and saute until soft (around 3-4 minutes)
5. Add the swiss chard leaves into the frying pan
6. Squeeze lemon juice into pan
7. Cook until chard leaves soften (takes about 1-2 minutes) and remove from heat

> Cooking the Fish

1. Heat frying pan on high heat
2. Add coconut oil into heated pan
3. Using a metal tong, gently place filet into frying pan skin side down
4. Fry until the bottom edges of the fish start to bubble and sizzle
5. Flip the fish over and pan fry for another 3 minutes
6. Remove fish from pan and transfer to a plate
7. Add a dash of Mirin soy sauce for added flavoring
8. Top it if off with a few red chilli flakes
9. Ready to serve!


“What You Should Know About Fatty Acids.” 11 Nov. 2011. Web. 29 Jan. 2015. <>

Chang, P. “Omega-3 Fatty Acids.” HOPES. Standford, 1 June 2010. Web. 29 Jan. 2015. <>

Dairy Free, Egg Free, Gluten Free, Main, Nut Free

Chilled Soba with Salmon Filet

April 4, 2015

I’ve always admired the Japanese for their practice of perfection. Skilled masters of patience, persistence, and detail – a killer combination to exquisitely flawless creations. Undoubtedly, this practice extends into the beautiful art of Japanese cooking – a combination of delicious, umami-rich flavours. This inspired me to re-live those light and delightful meals I’ve had in Japan.

Of course, I added a nutritious-twist to my Japanese inspired dish. This autumn Sunday afternoon, I made organic chilled buckwheat soba noodles dipped in cold mentsuyu sauce. Accompanied with lightly marinated salmon steak placed on a bed of greens and sprouts.

Japanese Soba Salmon Recipe | Rosy Cheeks Project Japanese Soba Salmon Recipe | Rosy Cheeks Project Japanese Soba Salmon Recipe | Rosy Cheeks Project


Serving 2

Mentsuyu dipping sauce (recipe taken from japanesecooking101)

1/2 cup mirin
1/2 cup Japanese soy sauce
1/4 cup Sake
Handful bonito flakes
Green onions (finely chopped)

Soba Noodles, Salad, and Salmon

1 cup organic buckwheat soba noodles
handful mixed greens
1 medium sized radish thinly sliced and julienned
mixed bean sprouts
2 salmon filets
1 tbsp coconut oil
sea salt
freshly ground peppercorn


Making menstuyu

Add the mirin, soy sauce and sake in a saucer and bring to a boil on high heat
When the mixture starts boiling, add in a handful of bonito flakes and cook for another 5 minutes on medium heat
Drain bonito flakes and let mentsuyu cool down before serving

Optional: Chop green onions into 1/2cm pieces and place in chilled mentsuyu for added flavour


Cooking the noodles 

1. Fill up a medium sized pot with water and bring to a boil on high heat

2. Take a handful of soba noodles and place into boiling water

3. Cook noodle for around 7-10 minutes or until fully tender *Tip: test to see if the noodle is done by cutting it in half. The centre of the noodle should be the same color as the outer rim of the noodle.

4. Immediately drain noodles and soak in ice cold water for 5 mins (or run under ice cold water for 3 mins)

Marinating the salmon

1. Cover all 4 surfaces of the salmon with sea salt and pepper

2. Marinate for 20 minutes or longer

Cooking the salmon

1. Heat up coconut oil in a medium skillet on medium to high heat

2. When oil is warmed up (test by sprinkling droplets of water into the pan, if the oil sizzles, you’ll know it’s ready) place the salmon with skin side down

3. Turn down to medium heat and let salmon cook. Make sure you don’t move the salmon around, otherwise the skin will rip. Tilt the pan around to allow the oil brush along all edges of the salmon

4. Cook for around 3 minutes, closely watching for the bottom edges of the salmon skin begin to turn golden brown. You’ll know this side of the salmon is cooked when you can easily slide the salmon around the pan with ease.

5. Using a tong, gently flip the salmon around and let it cook. Repeating steps 3 and 4

6. Salmon is ready to be served

Allergy Free, Dairy Free, Gluten Free, Grain Free, Nut Free, Recipes, Salads, Snacks, Soy Free

Tangy, Refreshing Radish, Cucumber Rainbow Salad

April 4, 2015

I am the notorious salad queen amongst my friends. Always experimenting with different variations of greens and salad toppings. My usual salads comprise of earthy leafy greens topped with a mixture of seeds and nuts. But today, I decided to do something a little different.

Inspired by William Sonoma’s Radish-Cucumber Salad recipe. I whipped up a beautiful rainbow colored radish cucumber salad drizzled with a rich and tangy anchovy-mustard dressing. It serves as a nice refreshing snack on a lazy Sunday afternoon. Or as a nice side dish at lunch or dinner.

Radish, Cucumber, Rainbow Salad | Rosy Cheeks Project



1 small shallot, diced
1 tbsp dijon mustand
4 anchovy fillets soaked in olive oil
juice from ¼ of a lemon
1/4 cup olive oil
1 tsp sugar
pinches of salt and pepper


3 hard-boiled eggs, cut into 1/2 inch wide slices
1/2 cucumber, julienned
8 small radish, julienned
1 small yellow pepper, julienned


1. Add all dressing ingredients except olive oil into a blender. Puree until smooth.
2. While motor is running, slowly pour olive oil in a steady stream and process until blended.
3. In a large mixing bowl, add in cucumber, radish and yellow pepper.
4. Drizzle salad dressing and toss to coat.
5. Transfer to a platter and mix in eggs.
6. Drizzle some dressing to eggs.
7. Sprinkle salad with a pinch of salt and pepper.

Allergy Free, Desserts, Egg Free, Gluten Free, Grain Free, Recipes, Snacks, Soy Free

Heart Healthy, Antioxidizing, Omegalicious Power Balls

April 4, 2015

Whenever I make almond milk, I always have a lot of almond meal leftover to make some delicious, raw power balls!

These raw, super power balls will rock your world!

They’re simple and quick to make. Takes no time to blend everything together and squish them into snack balls. They’re awesome as mid-afternoon picker uppers and are perfect energy boosters!

Almond Flour, Pomegranate Bliss Balls | Rosy Cheeks Project

Almond Flour, Pomegranate Bliss Balls | Rosy Cheeks Project

Did you know?

Heart-healthy almonds are high in good fats that help lower LDL or “bad cholesterol” and raise HDL or “good cholesterol” . It is also antioxidant rich in Vitamin E that protects the skin from harmful free-radicals. Not to mention a high source of calcium, magnesium and potassium, needed for proper nerve and muscle function and healthy bones.


2 cups Almond meal
1 apple (peeled and diced)
1/2 cup Pomegranate
1 tbsp Chia Seeds
3 tbsp Water
1 cup Coconut Chips (sweetened or unsweetened)
1/2 cup Coconut oil
1/8 cup Agave


1. Soak chia seeds with water. Place on the side for chia seeds to expand to gelly, glutinous form
2. Wash, peel, and dice apple
3. Add almond meal, diced apple, soaked chia seeds, coconut oil and agave into a blender
4. Blend until everything is mixed thoroughly
5. Scoop out blended almond meal into a big bowl
6. Mix coconut shreds and pomegranates into mixture
7. Use a spoon to scoop out balls to your desired size.
8. Place in the fridge and cover with saran wrap to allow the balls to stay in shape
9. Ready to eat and devour in 10 mins!

Baked Goods, Gluten Free, Main, Recipes

Pizzas. Pizzas.

December 7, 2014

“Laughter is brightest in the place where food is.” – Irish Proverb

The reason why I enjoy cooking so much is because it’s the best way to connect family and friends together at the same table. We often struggle to find time for one another and I think food is the ultimate binding agent that helps bring us together no matter how busy our schedules can get.

I had the pleasure of hosting a casual dinner for my friends this week. Had an incredibly inspiring conversation with them talking about life aspirations and dreams. My friend is the absolute epitome of someone who has ‘taken a leap of faith’. She resigned from her safe, stable job and decided to pursue a lifestyle that allows her to do what she loves for a living. I ended off the night feeling stronger and more motivated than ever to do the same. Thanks Ally & Kellie for inspiring me and pushing me to pursue my dreams!

All photos courtesy of

Toronto Documentary Wedding Photographer Ally Ho | EvolyllaPhotography

Make sure to visit her website and check out her portfolio!

Gluten Free Artisanl Pizza | Rosy Cheeks Project Gluten Free Artisanl Pizza | Rosy Cheeks Project Gluten Free Artisanl Pizza | Rosy Cheeks Project

Gluten Free Artisanl Pizza | Rosy Cheeks Project Gluten Free Artisanl Pizza | Rosy Cheeks Project

Felt like sharing a few photos of the love of my life. Enjoy : )


1 rolling pin
2 baking sheets
2 baking sheets
1 gluten free dough (I got mine at the local bakery)
any tomato based pasta sauce of your choice
2 cups of grated cheese (I used parmesan, mozzarella, cheddar and gouda cheese)


Radish Sprouts with Prosciutto

10 small 1/4 inch wide prosciutto strips
a handful of radish sprouts

Sun-dried Tomatos with Homemade Roasted Garlic and Purple Onion

1/4 cup of sun dried tomatoes soaked in olive oil
a handful of finely julienned purple onion
a clove of roasted garlic thinly sliced


Sliced Apple with Roasted Pecans and Goat Cheese

1 small apple, cut into thin slices
a handful of roughly chopped pecans
1/4 cup of plain goat cheese


1. Preheat the oven at 400 degrees celsius
2. Clean off your counter and coat with flour
3. Place the pizza dough on the floured countertop and sprinkle flour on the pizza dough so it’s not sticky
4. Start rolling out the pizza dough from the centre outwards until it’s about 1cm thick
5. Cover dough with pasta sauce, leaving only a 1/2 inch at the rim of the pizza uncovered
6. Sprinkle cheese on top until surface is fully covered
7. Sprinkle pizza toppings
8. Place on baking sheet
9. Bake in oven for 5-7 minutes