Fresh Organic Japanese Produce is now at Supernature Organics B1 Forum Shopping Mall


Organic kale, lettuce, beetroot, spinach and every ang-moh veggies can be found in most supermarkets nowadays. But organic Japanese produce is really quite a painful find. Supernature Organics, one of our favourite place to stock up on all things vegan invited us for their Japanese produce launch late last year.


We tried a wide variety of organic oranges, apples to rainbow kiwi fruit! It tasted quite sour but had a really good texture and the other fruits were sweet despite no pesticides or artificial coatings. Although they looked more bruised than the shiny fakes ones we see in most supermarkets, the ones here were still thoughtfully chosen and had really good lustre and shape.

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This was how a rainbow red kiwifruit looked like when sliced open.

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I was also given a few organic Japanese vegetables such as organic burdock (our favourite) and salad leaves (their version of a rocket leaves called Mizuna) to try.


The next day, I made a refreshing wasabi sesame vinegar dressing with all the Organic Japanese produce and boy was it YUMMY! The vegetables portions may look small but I was able to use them for 3 meals and they lasted really fresh and good in the refrigerator for a week.


And finally Supernature brought back vegan yoghurt! OMG:))))) Please bring the plain flavour one in soon too!


I made a quick and easy fruit yoghurt appetizer with organic rainbow kiwi and served it with sesame stir fry burdock roots. Next I added some organic somen with tom yam broth to kick off dinner!


If you are planning on creating a Japanese feast anytime soon, please go check out the latest fresh produce range Supernature brings in every week. We want to thank Alicia from Supernature Organics for the invitation and for the sponsored vegetables.

583 Orchard Road #B1-05/09 Forum The Shopping Mall
Singapore 238884
Tel: +65 6304 1338
Fax: +65 6735 0366

Opening Hours: 
10am – 7.30pm daily

Homemeals: Vegan Red Chard Pie

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I have always walked past supermarkets and wondered what do people do with chards. They look too gorgeous to be eaten, especially the rainbow ones. A challenge came through my way when Supernature Organic asked if I was keen to try their latest series of chards that just hit their stores! I was up for the challenge and googled for the best vegan chard recipes. Finally, I found a really interesting one from to experiment and this turned out way better than I expected.

Ingredients (Recipe taken from here)

  • 12 ounces ( 340 g) chard
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 12 ounces (349 g) lite firm or extra-firm silken tofu, drained
  • 1/4 cup (60 ml) plain soy milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon potato starch or cornstarch
  • 1 heaping tablespoon (1/2 ounce or 15 g) raw cashews (optional)*
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon turmeric
  • 3/4 teaspoon salt (or to taste)
  • 1 pinch nutmeg
  • 1/8 teaspoon cayenne
  • 2 teaspoons fresh thyme leaves (or 1 tsp. dried)


Preheat oven to 375F. Spray a 9-inch ceramic pie pan lightly with non-stick spray.

Wash the chard but do not dry. Remove the center stem from each leaf. Set the leaves aside and chop the stems into small pieces. In a large skillet, sauté the onion and chard stems until softened (about 5 minutes), adding a tablespoon of water if necessary to prevent sticking.


I did mine as per the recipe and kept a portion of the leaves to make chard chips!

Meanwhile, cut the chard leaves into bite-sized pieces. Add them to the pan along with the garlic, reduce heat, and cover. Cook until all chard is wilted. Remove from heat. If any water has accumulated, drain it; then spread chard in bottom of prepared pie pan.

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Place tofu and remaining ingredients in a blender, and puree until very smooth. Pour over the chard in the pie pan. Use a spoon to gently open holes through the chard so that the tofu mixture penetrates it. Smooth the top so that tofu layer is even and covers all the chard.

Bake for 30 minutes, or until center is set. Remove from oven and allow to rest for 10 minutes before slicing and serving.

Preparation time: 20 minute(s)

Cooking time: 40 minute(s)

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It was not the most good looking dish in town but the taste made up for the lack of presentation. It was really creamy, smooth and after 2 slices, most of my guests were full. It went super well with kale and chard chips and the chards in the pie was really soft and tasty. I am now more willing to give chard a try and they contains so much wonderful sources of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.

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I also made some vegan curry carrot ginger soup to go with our pie! Found the recipe here. We want to thank the team at Supernature Organics for sponsoring the yummy organic vegetables used in this post and do drop by their online shop to check out their home delivery service for vegetables and fruits box parcel!

SuperNature (Flagship Store)
#B1-05/09 Forum The Shopping Mall
583 Orchard Road
Tel +65 6304 1336
Fax +65 67350366

Opening Hours:
10am – 7.30pm daily

Poggiagliolmi Organic Extra Virgin Olive Oil- Supernature Organics at Forum B1 Shopping Mall

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A few months back, I meet Elizabeth Liew, the founder of Poggiagliolmi olive oil at Supernature Organics supermarket at Forum B1 Shopping Mall. What a coincidence that she shares the same last name as my mother in law and was born in Malaysia! Elizabeth Liew was born in Kota Kinabalu and has worked in Germany, and in the UK before marrying her husband in London. She and her husband thought that living in London was not a place to bring up her children and decided to opt for a farm life instead. In 1999, they moved to Italy and only started thinking of selling their oil in 2010. The brand Poggiagliolmi is the family name of her husband. It is made up of the words Poggi-agliolmi meaning “the hills where the elms are” (the double G’s are pronounced soft, as in J’s).

I also got a chance to taste first hand how her olive oil fares when dipped with bread and grilled vegetables. I got one home where I have cooked it with almost everything and my guests and family never fails to mention they are able to taste something really special about it. One thing that stood out for me is the lightly aromatic aftertaste of olives that does not taste artificial. It is like appreciating fine green tea (sencha) if I could give a more visual impression.

The Farming to Harvesting process:

1) Pick olives, bring it to the press.

2) Leaves are removed, and olives are washed with cold water

3) Olives are then pressed/crushed into a paste

4) Through centrifugal action, liquid is separated from the paste

5) This liquid, which consist of oil with the suspension of the pulp (flesh) and water is cloudy and is known as “Olio Nuovo”

The oil is left in tall stainless steel containers and left alone in a cool dark place for up to three months, where the lighter oil will float to the top whilst the sediments will gently sink to the bottom and is removed.

This oil can then be bottled and sold as Premium Extra Virgin, First Press, Cold Press. The oleic acidity must not be higher than 0.8%.

6) The remaining paste, from which the above oil has been removed, (immediately after step (5) can now be put into another centrifugal cycle, temperature can be applied. The resulting oil can then be sold as Virgin Olive Oil.

7) The remaining paste left behind from this second cycle can go through other cycles, temperature may be added, and other thinner oils and sometimes, even chemical solvents may be added to increase the production of oil. This is now sold as Olive Oil.

In America, it is mandatory to label any olive oil produced after the first press as “Olive Promace Oil”

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One thing I enjoy most of the session was hearing how real being a farmer is like. You have to take care of each plant with so much love and care despite nature’s way of messing it sometimes. There are years where the harvest might be little but Elizabeth is steadfast about bringing the best but only the best to her clients and suppliers. She also shared that you can check out her facebook page where she post latest updates of her olive oil growth process and her harvest too. I especially like the personal touch to her packaging as the illustrations are hand drawn by her own children. Another thing I was wondering was what it means to be certified organic and Elizabeth gamely shares the process and boy am I impressed!

Being certified organic is not a case of paperwork and rubber stamping. Each year the company has to earn the “Certified Organic stamp as strenuous inspections are carried out by USDA to ensure that when you purchase an organic item you are paying premium for the assurance that you can trust the farm and the products they produce. In Elizabeth’s farm case, every July the soil in their farm is tested to ensure that no pesticides have been used. They are not allowed to use herbicides for weeds in their lawn near the olive grove as well. If they spot ants, they are not allowed to kill them too. As anything used will go into the ecosystem once the rains come. They are also not allowed to be near any farms that uses pesticides and every inspects takes place three months before the harvest to ensure that the consumers are able to taste the difference and use it with ease.

Poggiagliolmi olive oil can only be found exclusively at Supernature Organic Supermarket. It cost about $40+ for the biggest bottle and they do come in smaller can version at $21 as well. I say it is an investment for your body if we all start looking at food labels and to support companies that care and love what they are doing. Special thanks to Alicia and her team at Supernature for this invitation and for sharing Poggiagliolmi olive oil with us.


Home Cooking: Tofurky Sun-dried tomato and basil hot dog bun

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The next item I tried from Supernature Organics was Tofurky sundried tomato and basil italian sausages $18.75 for 4 pieces.

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I bought a packet of buns from the nearest supermarket and was cracking my brains how to make this taste like an authentic hot dog experience. I found a really awesome recipe to make slow roasted caramelized onions which I used that tasted superb! I grilled the thawed sausages and placed them in the hot dog and sprinkled some Daiya cheddar cheese flakes. After 5 minutes, they were ready and although the cheese did not melt like how normal cheese does it was still pretty good. We added djon mustard, ketchup and stuffed them with the roasted caramelized onions. Oh my, they were the best hot dog we have ever eaten. It beat all the mock chinese sausages we have tried before and we dare say they taste like the real deal without the kill. We are heading back to stock up on this awesome item and our dinner guests loved it so much they want to get their hands on it too.

Home Cooking: Roasted Golden Beetroot & Purple Carrots Salad with Tofutti Cream Cheese


We were never fans of beetroot and when Julianna from Supernature told me that they sold gold beetroots, I was initially apprehensive to try them. I took the smallest packet $10 for 3 pieces and got home still cracking my brains over how to cook this vegetable. I googled online and found that most people roast them and they taste superb. I peeled the skin of the beetroot and cut them in small cube chunks. Together with the purple carrots $1.70/100g, I roasted them at 180C for 15 minutes (you can do 20 mins if you want them softer) with just a dash of olive oil, black pepper and salt. When they were done, they looked really good and at first bite I was blown away. They tasted so good and I would rather eat this than baked chips anytime. It reminded me of potatoes with a crunchier texture and was really full flavoured despite not adding much salt or extra flavourings.


After roasting the beetroot and carrot, I added them into a bowl of organic girl  $15/per packet (they have a wide range of salad mix) pre-washed baby kale, spinach salad. Together with the roasted vegetables, I added some baked cashew nuts, fresh seedless green grapes and some Tofutti cream cheese  $14.55 (to resemble feta cheese) into the salad. On the side, I made a homemade maple balsamic vinaigrette and our dinner guests sang praises over this simple yummy salad dish!



Vegan Shopping Paradise- SuperNature by Club 21 at B1 Forum The Shopping Mall


The lovely folks at SuperNature  invited me over to their spacious supermarket a couple of days back to check out some of their new offerings! I was really excited and was keeping my fingers crossed, hoping that I can find vegan cheeses such as Tofutti, Daiya, Earth Balance etc which are commonly used in overseas vegan food blogs. Guess what, THEY DO!!! And their selection of products was simply too good to be true in our sunny small island! Sadly, they do not sell these items in their online shop. Hopefully, they will soon as their current location is not very convenient for someone without a car.

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The supermarket is neatly organized and I spent so much time just oggling at all the different food products ranging from dry to wet and frozen items. Be prepared to spend hours there on your first visit to soak in the awesome organic range they have.


Right at the entrance, lies the star attraction of the supermarket. All the vegetables and fruits are specially selected by Juliana, the store manager who is the buyer for all the fresh produce. She strongly recommends customers to come on Monday as all the fresh greens and fruits are shipped in weekly by air freight and comes in small quantities. Unlike other supermarkets, where I often find a spoilt vegetable bunch in the plastic packaging, supernature organics checks every single item and goes through them everyday to make sure that every single packet you purchase is the best. The high prices of the organic vegetables means you save money having to wash them with a vegetable wash, less wastage, it is way healthier than pesticide grown greens and most importantly they are shipped in directly from certified organic farms with no extra storage time. I heard that by wednesday or thursday, most items usually sell out! I just missed fresh figs which were wiped out when they first arrived.

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Currently, most greens and fruits come from US and in less than a month, the australia season kicks in with new offerings. I spotted so many unique vegetables and wished I could buy them all home. I saw tequila peppers which reminded me of watercolour paintings, purple carrots, rainbow carrots, chard rainbow, kale leaves (they are the best selling item in the store) and baby broccoli (another hot selling item) and so much more. They also have an online shop where they sell farm boxes ranging from western produce, asian produce, baby catered produce to juice produce right to your door step. The regular box is priced at $70 (25-31 items) and the large box at $90 (38-42 items). They provide free shipping with a minimum spending order of $70 and above. Besides shopping comfortably at home, they also offer a free membership card to their loyal customers (min purchase of $150) for their support and customers can get up to 5% off and earn points at their supermarket or when they shop at any club21 boutiques in Singapore.

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They also have organic fruits and I had the chance to try the crunchy pear starkrimson which had a floral aftertaste to it. We paired it with ice wine and it was perfect!


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They also have a range of local greens which are usually used in chinese cooking dishes and they looked super fresh. I got some nai pak for my grandma and the taste and texture was yummy. They are also famous for their giant onions too! Another item to try would be organic bananas, we tried organic ones before and they definitely taste better and work wonders for baking goods.


Besides fresh produce, Supernature organics is a one stop shop for people with special dietary needs. They have items for people who are lactose intolerant, gluten free products and they also have an in-house nutritionist who help people plan their meals.

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There were so many items which we could hardly find in Singapore using really healthy ingredients. They have the widest selection of vegan health bars I have ever seen!

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I spotted chestnut flour, egg replacer to mushroom pate and even nigari for making your own homemade tofu!

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The frozen section got me completely excited. I could not believe my eyes when I spotted so many different varieties of vegan cheeses in one shelf. They have vegan cheese shreds, slices, mock hams slices, mock sausages, earth balance vegan butter in different flavour, cream cheese and the famous vegenaise mayonnaise.

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I went crazy shopping for them and left the place a super happy lady. In the next few posts,  I will be sharing some recipes using some of the ingredients gifted to us by Supernature. This media shopping trip was made possible by the sweetest folks at Club 21 and I want to specially thank Alicia and her team for this great opportunity and Juliana who taught me so much about organic produce within such a short time frame. They will also be moving to a more convenient location at Forum Shopping Mall end of this year with an organic in-store cafe too! We cannot wait and hope they will have some great vegan food offerings!

583 Orchard Road #B1-05/09 Forum The Shopping Mall
Singapore 238884
Tel: +65 6304 1338
Fax: +65 6735 0366

Opening Hours: 
10am – 7.30pm daily

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