- A lot of people say, "It's raw, is it edible?
Is it gonna hurt your stomach?"
We just have to explain to them
how our body digest raw food.
Some people will say, no that's not good,
but I love it and it's good for my body.
Clean food is different for different people.
People who know raw is about, they appreciate it.
I started getting into plant-based, raw vegan
probably 12 years ago.
During a time I drank way so much,
wine and cheese pair up at night
and I was like, this is getting really bad for myself
and it felt like I need to stop or cleanse my body
and I just got on raw, plant-based diet, raw vegan.
That's it, I feel so good and I feel like my body
was so clean and I did not want
to put crap in my system again.
When I start Muay Thai training,
I knew that I was not as young as a lot of fighters
so I had to take care of my body more.
I knew that when I ate raw plant-based I had so much energy
so I would stick with it.
At the beginning, whatever I made taste like cardboard.
I don't want to say typical healthy food
taste like cardboard but my food taste pretty bad.
And just like anything else, practice makes perfect,
just keep doing and then it became a little edible.
Then I just share with friends and ask for feedback.
A lot of time I would say, I don't need compliment,
just tell me what I could do better.
Thai people love complexity of flavors.
We always say you have to have
the right balance of five flavors.
Sweet, salty, spicy, sour, and bitter,
which is like, earthy flavor, so I use that in my dessert.
I used to share recipes a lot on my Facebook, on Instagram,
about chia parfait, a smoothie recipe.
So I came up with new combination,
which is chocolate and mango,
surprisingly it goes so well together.
People question me say, "Do they go well together?
This sounds weird." But I was like, "Well try it yourself,
just mango and chocolate."
Boom, so good!
Start from making the crust
which is, I call, shortbread cookie crust.
It's a little salty, buttery,
from using fresh cashews mixed with coconut flake
and pink salt, a little bit of vanilla extract,
a little bit of coconut sugar,
blend in the food processor until well blend,
and then just mold it in a pan.
Then put the first layer of chocolate,
which is dark chocolate
and then let that set in the freezer.
After it set, you add a mango pudding
and then pour on top of the chocolate layer,
let it set in the freezer.
Some people like to have it semi-frozen.
I learn about my dessert from my customers, so many times,
so there is no right or wrong way to do it.
Just like how meat eaters, they go to a steakhouse,
they can choose rare, medium-rare,
there's no right or wrong way to do it.
There was one time I was craving red velvet.
It's so chocolaty, the cream cheese frosting was so perfect
but then I felt so bad to add that to my body.
I said, "I got to do my own thing."
The crust is pecans, cacao nib, cacao powder, salt,
chocolate chip crust to enhance
all the overall chocolate flavor.
The red color in chocolate layer is from organic beet juice,
because it's so natural, so beautiful,
the beet juice can only complement the chocolate flavor.
It's so rich.
Then I top it top it with the cream cheese frosting
and freeze-dried raspberry.
It enhance the color and it enhance
a little bit of the tanginess.
One of my teammate, he ate literally half red velvet
in one sitting and the reason why he ate only half
because he said, "Oh I was nice enough
to give the first half to people at the gym."
And then he's like he regretted.
He should not have given it to other people.
I love anything black sesame,
tossed on salad or ice cream, so good.
I get disappointed sometimes
when I eat black sesame ice cream.
Instead of using real black sesame, they use sesame oil.
I can taste the difference between sesame oil
and the black sesame paste, so I just made my own.
I knew that black sesame seed in Thailand would be so good,
so I ask my mom to bring a whole suitcase of black sesame
and boom, this so good!
I use a lot, a lot of black sesame seeds
so I toast the seed myself and smash it with a mortar
because the stone keep it all dry.
I pair the filling with my favorite shortbread crust.
The shortbread crust is a little salty.
After not having black sesame on the menu for awhile,
then we put it back on the menu, so good.
I love dessert, but I love my health.
I love my training, I love Muay Thai.
I don't want to sacrifice my training, my performance.
I have to find the right balance.
What's the point of training so hard
and don't get to eat anything?
Since I could not go out and get anything,
I just made my own.