Friday, 19 September, 2014

 
Published August 09, 2014
Dining
Tastes for a new age
Debbie Yong finds a new crop of local food producers who are changing the way we eat and drink
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MILKING THE GOODNESS OF NUTS
The Mlk Co's 200ml bottles have a 25 per cent nut content and are unpasteurised and preservative-free. - PHOTO: THE MLK CO

The Mlk Co

UP TILL two years ago, Tee Mun Khui was your typical harried CBD worker, living on a diet of antibiotics and processed foods. But when she found herself popping antihistamines all throughout her honeymoon in the Maldives to ward off various ailments, she knew that a lifestyle change was in order.

So the 29-year-old, who has a full-time job in the executive search industry, signed up for an online course in nutrition and started making her own "nut milks" for friends and family. Now a certified health coach by the New York-based Institute for Integrative Nutrition, she will debut her products at The Local People x Singapore Art Museum night market on Aug 30.

Made by putting pre-soaked nuts in a high-speed blender and then straining out the liquid, the almond nut milk comes in three flavours for now: the original, which is made from raw almonds and flavoured with a sprinkle of Himalayan salt; the raw cacao, which blends in raw cacao powder and organic coconut blossom sugar; and a cocoa flavour, which works in cocoa powder made from roasted cacao beans.