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Jackfruit is an exotic tropical fruit that has been increasing in popularity in recent years. Ripe Jackfruit has a distinctive sweet flavor and smell which can be used to make a wide variety of desserts especially in baking. It’s also very nutritious and has many health benefits. What makes jackfruit unique from other fruits is its protein content and high levels in a few powerful antioxidants.
Vegan or vegetarian diets often use young Jackfruit which is tasteless as a meat substitute due to its texture, which is comparable to shredded meat. Young Jackfruit meat takes on the flavor of the spices that it is cooked with. The Nori in the Vegan Crab cakes makes every bite taste like the ocean with crab like texture from the jackfruit meat. The tender Jackfruit meat absorbs all the spicy and rich Arrabbiata sauce which blends in so well with the al dente Farfalle pasta. I believe one should eat a wide variety of wholesome food, especially plants.
Jackfruit is a versatile fruit with lots of nutritional health benefits. One can make dessert guilt free and packed with nutritious values.
Many don’t like papaya because of its pungent smell. There is a scientific reason for why papaya stinks. Papaya is chock-full of an enzyme called papain, which according to the Enzyme Education Institute has a somewhat offensive smell and “unpleasant” taste. Experts have found that papaya has antibacterial properties and promotes good digestion and wound healing. It also improves lactation in new mothers and relieves menstrual pain. Green unripe papaya helps to reduce the risk of heart disease.
All these three recipes will change your perspective over the “not so popular” papaya in your list. One should consume more papaya since we can get it easily in Singapore especially when it is packed with nutritious goodness.
The month of August is coming to an end soon. Hope all had a good celebration with a thankful heart. A nation that we can call home. A beautiful country with so much to be grateful for, especially the variety of food available. I am thankful for our country filled with all kinds of food from all over the world.
A simple bowl of Singapore laksa reminds me of my childhood. My mother used to cook a big pot of aromatic laksa at Sunday's family gathering. My late mother was a resourceful person and she believed in wholesome cooking which meant using the freshest ingredients and making them from scratch. I remembered that I was helping to de-shell the fresh cockles which was one of my favorite toppings. Unfortunately, this time I couldn't find any fresh cockles. You can use cockles if you can find some fresh and good ones.
Laksa can be healthy and delicious if you use the right ingredients. Quality ingredients make a huge difference in creating an aromatic and delicious clean taste with umami flavour Laksa. I know many people use yellow noodles but I hope you are adventurous enough to try the Biona white spaghetti which is made of Durum wheat and alpine water. Much healthier and al dente texture noodles in an aromatic bowl of laksa soup. It is a mind-blowing experience to make these small changes. I am sure you will fall in love with it.