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A Hot Bowl Of Tom Yum Goong Noodle Soup With A Nice Spicy Kick!

12/8/2019

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I’ve not posted a good photo in a long while! But I have been cooking!

I reeeeeally felt like a hot bowl of Tom yum goong noodle soup with a nice spicy kick 

So here it is...
  • 1 tablespoon grapeseed oil 
  • 4 stalks lemongrass (using only the inner soft stem bit)
  • 1 yellow onion, diced 
  • 4 cloves of garlic, minced
  • 1 tablespoon galangal, peeled and grated
  • 6 cups vegetable stock
  • 4 Thai red chili peppers, diced 
  • 8 Kaffir lime leaves, center removed and thinly sliced
  • 1/2 can of straw mushrooms, sliced half
  • 3 medium sized tomatoes, cubed
  • 1/4 cup lime juice 
  • 2 tablespoons tamari
  • 1 tablespoon coconut sugar
  • 1/4 cup canned coconut milk
  • 1 tablespoon Sriracha 
  • 2 bok Choy sliced
  • Handful of bean sprouts at the end just before serving 
  • For garnish: Cilantro, Green onion, Lime wedges
  • Konjac noodle
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Recipe: Curried Spiced Chickpeas & Rice Sprinkled With Fresh Parsley & Garlic Tahini Dressing

24/2/2019

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Preparation 1 hour  |  Cooking Time 15 minutes  |  Servings 8
This little recipe is perfect for when you're still looking for something healthy to eat, but with different and exotic flavours.

Welcome to my Curry Chickpeas & Rice recipe. It'll warm your heart and excite your taste buds with it's curry and fennel flavours.

Notes

In this recipe I use a mortar and pestle to crush the fennel and chilli flakes. This is certainly the easiest way to achieve the result, but if you don't have one you can try the following:
  • Grab a ziplock bag & blunt object (like a rolling pin or meat tenderiser) to roll and smash the spices
  • Use the bottom of a coffee mug to crush with. Press down and use some elbow grease to crush those spices!
Curried Spiced Chickpeas & Rice Sprinkled With Fresh Parsley & Garlic Tahini Dressing
Curried Spiced Chickpeas & Rice Sprinkled With Fresh Parsley & Garlic Tahini Dressing

Download the recipe

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Download Recipe

Ingredients

 Homemade Cajun with Salt Spice (1 tbsp):
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 1/2 tsp paprika
  • 1 tsp ground black pepper
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 1/4 tsp dried oregano
  • 1 1/4 tsp dried thyme
  • 1/2 tsp red pepper flakes (optional)
​
Spice mix:
  • 1 heaped tsp smashed fennel
  • 1 heaped tsp smashed red chilli flakes
  • 1 heaped tsp yellow curry powder
  • 1/4 tsp Pepper
  • 1/2 tsp pink salt
Chickpea and Rice mix:
  • 2 fist full soaked and boiled chickpeas 
  • 1 fist full steamed black, brown, red rice
  • 1/2 tsp pink salt
  • 1/2 fist full mungbeans (optional)

Garnish:
  • Pinch of fresh coriander

Homemade Tahini Garlic Dressing (1 tbsp):   
  • 2 tablespoons tahini
  • 2 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 grated garlic clove

Preparation

  1. Soak chickpeas overnight then boil for 20mins until tender (not soggy).
  2. Steam the rice:
    1. Bring water to a boil in a medium saucepan. Stir in white rice and salt. Return to a boil over medium-high heat.
    2. Reduce heat, and simmer, covered, until rice is tender and has absorbed all the water, 16 to 18 minutes (check only toward the end of cooking time). The rice will be studded with steam holes when ready.
      Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.
  3. Smash the fennel.
  4. Smash the chilli flakes.
  5. Add coconut oil to a pan.
  6. Add the cajun + salt mix, curry powder, fennel, and chilli flakes to the pan with the coconut oil and fry for a few minutes.
  7. Take a brief moment to spell and appreciate beautiful aromas :)
  8. Add chickpeas and rice mix to the pan and fry for a few minutes until it looks cooked. Remember to keep stirring to prevent the spices from sticking and burning onto the pan.
  9. Combine all of the tahini garlic dressing ingredients into a jar, close the lid, and shake vigorously.
  10. Serve the dish with a dash of garlic tahini dressing and a pinch of coriander to taste.

Feedback

If you decide to make this delicious meal please let me know about your cooking experience and feel free to send me pictures or tag me on Instagram at @livingwithyoo.

Happy cooking!!

HJYx
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A post shared by Haejin Yoo ♡ Culinary Artist (@livingwithyoo) on Feb 24, 2019 at 3:20am PST

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Recipe: Mexican Corn Chilli Soup [Vegan]

18/2/2019

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Preparation 25 minutes | Cooking Time 3 hours  |  Servings ~10
I'm a spice head and I reeeeally wanted a soup with a kick.

I also happened to have leftover kidney beans and corn from last week's grocery shopping.


Perfect! :D

This soup is really warming, not too spicy, but has a nice kick.

Super filling and hearty.
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Spices

  • 4 tsp cumin
  • 4 tsp sweet paprika
  • 2 bay leaf
  • 3 tsp dried onion 
  • 1 tsp fennel smashed 
  • 2 tsp chilli flake
  • 1 tsp nutmeg
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Ingredients

  • 2 fresh red chilli deseeded and chopped
  • 2 onions
  • 6 cloves of garlic sliced
  • 1 green capsicum
  • 1 tbsp tomato paste
  • 2 cans of chopped tomato
  • 1 can kidney bean
  • 1 can corn 
  • 3 medium carrots peeled and chopped
  • 4 large potatoes peeled and chopped 
  • 250g brown mushroom sliced
  • 200g soaked red beans
  • 50g green lentils  
  • 1 large hard tofu frozen then defrosted and chopped into small cubes 
  • 3 tbsp light olive oil 
  • 6 litres of water
  • 2 tsp Pepper
  • 2 tbsp stock

Preparation

  1. Fry in oil, garlic and onion for 3 minutes.
  2. Stir in tofu and spices, fry for another 3 minutes. 
  3. Pour in water and all the ingredients except kidney beans and corn.
  4. Boil for about 30 minutes and simmer for 1 hour. Add in kidney beans and corn simmer for another hour.
  5. Soup should be broth but slightly thicker in consistency. If not, simmer further.
  6. Add in salt and pepper to taste.
  7. Sprinkle in fresh parsley

Serving Suggestion:
Serve in your favourite soup bowl with a couple of slices of crusty bread and dollop of butter or olive oil.

Watch the video walk-through on the Instagram post here >

Feedback

If you decide to make this delicious and easy-to-make Mexican Corn Chilli Soup please let me know about your cooking experience and feel free to send me pictures or tag me on Instagram at @livingwithyoo.

Happy cooking!!

HJYx

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A post shared by Haejin Yoo ♡ Culinary Artist (@livingwithyoo) on Feb 18, 2019 at 1:08am PST

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Recipe: Sweet Potato Vanilla Caramel Cake [Gluten Free, Raw Vegan]

17/1/2019

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Ready in 45 minutes  |  Serves 10 slices
Wow! I mean, who would have thought Sweet Potato could be so versatile!?!

This Sweet Potato Vanilla Caramel Cake is completely Gluten Free and Raw Vegan. Plus, it tastes so good that you'd be forgiven if you considered this as your main course AND dessert :)

Aside from the almond-soaking process, the whole cake takes barely any time at all to make.
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Download Recipe

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Download Recipe

Equipment

  • Bowls for ingredients
  • Baking/parchment paper
  • Springform pan & saucepan / pot
  • Measuring cups and spoons
  • Weighing scale​
  • Electric mixer
  • Baking scraper
  • Cake server & knife
  • Colander
  • Fridge

Ingredients

For the crust
  • 1 cup walnuts
  • 1/2 cup soaked almond
  • 1/4 cup hazelnut meal
  • 1 cup shredded coconut
  • 3/4 cup pitted dates
  • 3 tablespoon coconut oil
  • 3 tablespoon cacao powder
  • 1/2 teaspoon salt​
For the sweet potato filling
  • 700 gram oven baked sweet potato puree
  • 3 tablespoon tahini paste
  • 2 tablespoon vanilla extract
  • 1 1/2 cup coconut milk
  • 1 cup pitted dates
  • 1/2 heaped teaspoon salt
  • 1/2 tablespoon cinnamon
  • 1 cup coconut flour

For Dark chocolate drizzle
  • 50 grams vegan dark chocolate

Preparation

  1. Grease a 9" springform pan with coconut oil, or line a 9" cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
  2. Add the walnut, almonds, hazelnut meal, pitted dates, shredded coconut, coconut oil, cacao powder, vanilla and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough. Don't over process, or it'll turn into nut butter! Press the walnut-almond date dough evenly along the bottom of the prepared pan. Wash the mixer bowl as you'll need it for the next step.
  3. In the same food processor or high-powered blender (I use a Thermomix, but most powerful blenders should do the job), combine all of the sweet potato filling ingredients and blend for about 2 minutes (approximately 30~40 seconds each time, scraping down the sides in between) or until the mixture is silky smooth and creamy. Make sure the texture is consistently smooth and no lumpy bits are left.
  4. Once it's smooth pour the filling into the prepared pan over the almond crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer for 1 hour.
  5. Melt the vegan dark chocolate in microwave or over boiling water.
    1. When using a microwave: Place finely chopped chocolate in a microwave safe bowl. - Microwave at 20% power for 15 seconds; remove the bowl from the microwave and stir.
    2. When using an oven: Bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn't touch the bottom of the bowl. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).
  6. Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. I recommend letting the cake thaw in room temperature for about 15~20 minutes before serving. Run your knife under hot water to warm it up before cutting (wipe water off knife before cutting)
  7. Store in the freezer for up to 2 weeks (if it's not eaten already ;) ).

Notes

  1. You can also cover the almonds in very hot/boiling water and let them sit for about an hour if you want to speed up the process. Be mindful that it won't be quite as creamy, but it will do the job.
  2. Oven bake the sweet potatoes whole with skin on for 45~60 minutes on 190 degrees.
    For the recipe, I baked about 1 kg of sweet potato.


Feedback

If you decide to make this cake please let me know how you went and feel free to send me pictures or tag me on Instagram at @livingwithyoo.

Happy cake making! :D
View this post on Instagram

Sweet potato lovers! This delicious mousse cake □ has chocolaty-nutty base and vanillary-caramelly filling with dark chocolate drizzle #rawcake #rawvegancake #rawcakerecipe #glutenfree SWIPE LEFT! □□ #foodreaction . Cake base * Walnut * Hazelnut meal * Dates * Vanilla * Salt * Cacao * Soaked almond * Cinnamon Vanilla sweet potato mousse filling * Sweet potato purée * Vanilla * Dates *tahini *cinnamon * Coconut milk * Salt . Dark chocolate drizzle * Vegan dark chocolate melted . #rawrecipe #desserts #veganrecipe #healthylife #vegancooking #rawvegan #cologne #germany #greeneating #veganchef #eatclean #liveclean #veganfoodspot #bestofvegan #eatwell #whatveganseat #healthyliving #mindbody #greenlife #kitchn #nutrition #healthyrecipe

A post shared by Haejin Yoo ♡ Culinary Artist (@livingwithyoo) on Dec 29, 2018 at 1:58am PST

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Get your FREE 'Beginner's Guide to a Whole-Food, Plant-Based Diet'

2/12/2018

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Have you heard about this Whole-Food, Plant-Based Diet but not quite sure what it consists of or where to start?

Well, you can now download my 'Beginner's Guide to a Whole-Food, Plant-Based Diet' eBook for free on my site. Simply visit livingwithyoo.com/free-ebook and follow the prompts.

EXCLUSIVE BONUS:
By downloading the eBook, you'll receive an exclusive discount for my upcoming online course where you'll learn how to make a selection of really simple and healthy raw vegan cakes.

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Low-Cost Staples For A Whole-Food, Plant-Based Diet

15/11/2018

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If you're attempting to live the lifestyle of a whole-food, plant-based diet, it can be daunting to realise how expensive the lifestyle can be. It's not uncommon to visit your local supermarket and realise that non-plant-based ingredients are more expensive than processed foods. Organic produce is obviously going to be your preferred choice, but if this doesn't fit within your budget, there are plenty of healthy low-cost alternatives you should consider.

To help you out, here's a list of my top 12 items to consider adding to your grocery list when on a tight budget:
  1. Frozen vegetables
  2. Frozen soups
  3. Frozen fruit
  4. Intact whole grains (quinoa, lentils, buckwheat, oats, etc.)
  5. Canned beans (unsalted) (kidney beans, butter beans, canaloni beans, etc.)
  6. Canned tomato products (unsalted)
  7. Whole wheat pasta or brown rice pasta
  8. Instant brown rice
  9. Dried fruits
  10. Almond butter (or make it yourself: check out a recipe here)
  11. Raw almonds
  12. Salt-free spice mixes

How to be smarter when it comes to eating on a budget
Ok, so even the cheap plant-based supermarket foods can still be a little expensive -- so my advice is to think outside the box (or supermarket, in this case) and consider buying in bulk online.
 
Foods such as whole grains, potatoes, and beans are generally very affordable, and can be bought in bulk. In fact, buying these ingredients in bulk can often save a lot of money in the long run.


Here's a couple of places I often buy my basic ingredients in bulk from:
  • Buywholefoodsonline.co.uk
  • Amazon

Do you have any questions about the suggestions listed above? If so, leave your comment in the section below or email me at [email protected]

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Lime Smoky-Chilli Vegan Watermelon Jerky

8/10/2018

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Making Vegan Jerky ...

Did you ever have a dinner guest who brought you a giant watermelon as a house gift?
🙋🏻‍♀️🙋🏻‍♀️🙋🏻‍♀️ I did!
I tackled half of the watermelon alone with a spoon and I gave in the white flag. Whilst holding onto my full watermelon belly I had a thought, I wonder what it would be like to dehydrate a watermelon? 🤔Amazingly enough it existed! Vegan watermelon jerkies!!! 
I marinated the watermelon in Lime, Smoked paprika, Onion powder and Cayenne pepper.
Which then I dehydrated in my dehydrator for 24 hours at 70 degrees celsius.
​OMG this turned out amaaaazing. 
Of course dehydrating for 24 hours ins't something we can do or want to do often.
But do it once, you must try.

For those who are concerned about electricity cost, please refer here. This should give you a little idea and a little relief to try this amazing recipe just once 😉.

Watermelon Smokey Chilli Jerky

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Dried watermelon itself gives full blast of sweet flavour, all you need is a little sourness, a little saltiness and a little spiciness for a party in your mouth 🤤

Prep 15min Cooking time 24hrs 


Ingredients
  • 1/2 Watermelon, cut into strips with about 2cm width
  • 1 tsp Smoked paprika (Or 1 tsp normal Paprika) powder
  • `1/4 tsp Cayenne pepper powder
  • 1/4 tsp Onion powder
  • 1 Lime zest
  • 1/2 tsp salt​




  • ​

​Instructions
  1. Mix all the spices, lime zest and salt together in a shallow dish.
  2. Slice the watermelon to about 2~3cm thick strips and roll  the strips in spices.
  3. Place watermelon slices in a dehydrator at 70 degrees about 24 hours. For some thicker slices you might need dry for few more hours until completely dry.

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Ms Budget's "Complete Protein" Buddha bowl

13/9/2018

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Are You Vegan And On A Tight Budget?

Ms Budget Buddha BowlMs Budget Buddha Bowl
Having given up a 6 figure earning career in Sydney and moving to Europe to start a completely new career from scratch, whilst being an Artist means... BUDGET. Budget, Budget, Budget.

By September 2018, we had decreased our weekly grocery budget from €200 to €100. When I say we, I meant me and my 6'1" muscle cladding husband who hits the gym 6 times a week. 

I had to think, I had to be creative! AND created I did! 😆

One bowl of this delicious and healthy Vegan Buddha bowl on my estimate costs approximately €2.50. Not only is it budget, it met the nutritional value for my husband and the dish contained "Complete protein" for muscle growth! 💪🏻

Plus, the best part of this dish was the feedback I got from my husband "Oh my god"
​
​Now that's good enough to share 👌🏻

I call it the 'Ms Budget's "Complete Protein" Buddha bowl'

This Vegan Buddha Bowl with "Complete Protein" will keep your mouth watering, your belly happy, and your muscles growing. This recipe is an adaptation of one created by Sarah Sullivan

Preparation:

I have outlined the 3 key steps in creating this delicious dish, as follows:
  1. Budget TVP Meatballs
  2. Coconut sesame Long Beans and Spinach
  3. Mixed grain rice/Quinoa

Budget TVP Meatballs
Prep 10min Cooking time 25min Yield 10 Meatballs

Ingredients
  • 1 cup textured vegetable protein
  • 1 cup vegetable broth
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning
  • 1 tablespoon Tamari or Gluten free Soy sauce
  • 2 tablespoons nutritional yeast
  • 1/4 cup brown rice flour
  • Salt and pepper, to taste

Instructions
  1. Bring veggie broth to a boil and pour over tvp. Cover and allow to sit for 10 minutes until completely absorbed. 
  2. Add the remaining ingredients and combine into a thick dough that holds together. Depending on the type of flour you use, you may need to add extra.
  3. Add salt as needed, depending on whether the broth and Italian seasoning contain salt.
  4. *** lay a spoon full of mixture on your clean palm. Firmly close and squeeze your fist to create meatball 
  5. To bake, cook in preheated 200  °C  for 20 minutes

Recipe notes:
*** In Sarah Sullivan's recipe, it says "Shape mixture into 1-2" balls"

Coconut sesame Long Beans and Spinach
Prep 5min Cooking time 5min Yield 2 servings

Ingredients
  • 200g Long beans
  • 200g Spinach
  • Salt and pepper, to taste
  • 1 tablespoon coconut oil
  • 1 teaspoon Sesame seed
  • 1/4 teaspoon nutmeg* (Optional)
  • 1/2 teaspoon garlic powder

Instructions
  1. Cook trimmed Long beans (trim ends of Long beans) in salted boiling water for 4 minutes. Long beans should be slightly cooked but still crunchy.
  2. Heat frying pan and melt Coconut oil, fry Spinach, Long beans, Garlic powder, Sesame seeds and Nutmegs until Spinach is just wilted.
  3. Remove from Heat and serve onto the Buddha bowl

Mixed grain rice/Quinoa
Prep 2min Cooking time 30min Yield 2 servings

Ingredients
  • 1 cup of uncooked mixed long grain rice or any long grain rice or quinoa
  • 2 cups of water
  • 1 tsp of Vegetable Bouillon 
​
Instructions
  1. Wash Rice/Quinoa under running water or in a pot. Throw out the water used to wash. 3 times is enough
  2. Add water and Bouillon to cook. On high heat, bring it to boil then reduce heat to simmer for 20 minutes with the lid on
  3. Once the 20 minute timer goes off, turn off the heat and let the rice sit on the stove for 10 minutes with the lid on. Don't open the lid during this process! Let the steam finish cooking the rice!

Serving The Budget Buddha bowl

Buddha BowlBudget Buddha bowl
Prep 5min Yield 2 servings

Ingredients
  • Cooked Long grain Rice or Quinoa
  • Coconut Sesame Long beans and Spinach
  • TVP Vegan Meatballs
  • 1/2 Avocado
  • 5 Almonds or any nuts or seeds of your liking (Small pinch~a hand full) 
​
Instructions
  1. In your favourite bowls, spoon in Rice/Quinoa.
  2. Arrange the TVP Meat balls, Coconut Sesame Long beans and Spinach and 1/2 Avocado
  3. Sprinkle some Almonds or any nuts or seeds of your liking


⭐️ Budget Tips ⭐️

  • I usually make batches of Meatballs, Rice and Quinoa at a time and store them in fridge or freezer for as long as I want. From 1 kg of Textured Vegetable Protein I can make up to 50 Veggie meat balls.
  • They can be stored in a freezer for up to few months and in fridge for up to 3 days.
  • Night before the meal, I move the bag from the freezer into the fridge or I remove the bag from the freezer onto a kitchen bench in the morning to defrost.

Grocery list

  • Textured vegetable protein
  • Brown rice flour
  • Mixed grain Rice​ or Quinoa
  • Vegetable Bouillon
  • Nutritional yeast
  • Onion powder
  • Garlic powder
  • Italian seasoning
  • salt and pepper
  • Sesame seed
  • Almond
  • Gluten free Soy sauce
  • Long beans
  • Spinach
  • Avocado

What other dishes can you make from the left over ingredients?

  • TVP Nuggets
  • TVP Chili pot
  • Vegan Gluten Free Rosemary Fennel Crackers
  • Activated Almond Sesame sauce
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Making your own Tea...

13/9/2018

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After I visited my mother in Seoul Korea June 2018, I came back to Germany with much fulfilled heart AND a second hand Dehydrator! 🙌🏻
I have always wanted to own a dehydrator so bad that my heart began to beat fast with excitement with anticipation of finally getting one. So naturally, I needed a calming agent and decided to make my own blend of Tea for much needed zen-ness.
Home made Rose Clove Ginger Hibiscus Tea
Home made Rose Clove Ginger Lemon Hibiscus Tea

Here's how I did it ...

  1. I found a local florist at a market who sells Roses that are free from pesticides which I washed and hung to dry for a day
  2. I dehydrated the Rose in the dehydrator for 10 hours at 70 degrees celsius
  3. I bought fresh organic Lemon and Ginger which I washed and patted dry
  4. Lemon rind was peeled off using a potato peeler and Gingers were sliced very thin
  5. Lemon rind and Gingers were also dehydrated for 10 hours at 70 degrees ceisius
  6. Once the ingredients were dry, I ground it with pestle and mortar with few pinches of Hibiscus and few sprinkles of delicious Clove
  7. Store it in my favourite jar, a few extra for friends and loved ones
  8. Boil the kettle, Set up my favourite tea set, sit in on a rainy day and *Sip
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Complete Protein source for Vegan muscle lovers ???

13/9/2018

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Taking the plunge... Vegan & Muscles

Muscle gains and vegan diet, yep I've heard the worries and I've had the worries.
Lots of vegetables are considered “Incomplete protein” meaning they lack key amino acids that are building blocks of making protein. Don’t fear!
There are Complete protein sources for vegans and vegetable lovers such as Quinoa, Buckwheat, Hempseed, Chia, Soy (Think Tofu, Edamame and Tempeh), Spirulina
For vegetables that are considered “Incomplete protein” source you can easily overcome this by “Protein complementation”, which simply means eat variety! Starchy vegetables lack lysine that leafy green vegetables have abundance of, Beans and legumes are high in Lysine yet they lack in Methionine that Nuts and Seeds have abundance of, you get the trick 😋
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Recipe Ideas?

 Have a dig at this simple Buddha bowl with “Complete Protein"
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About @livingwithyoo

Haejin Yoo (aka @livingwithyoo) is a Korean-born canvas and culinary artist who lives in Cologne, Germany.

livingwithyoo.com is a presentation of Haejin's knowledge and creativity through the healthy recipes she creates, and the strength, fitness, and drive towards leading a healthy lifestyle.

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