Viewing entries tagged
hong kong gluten free

Private Gluten Free Vegetarian Dining


Private Gluten Free Vegetarian Dining

We had another lovely event Saturday 5th March.

Here is a customer review;


We had the most special and memorable evening with you on Saturday, Anna was just so happy to eat "normally" with everyone, and was over the moon with that incredible cake. Your niece has talent :) 

I want to thank you again for such a wonderful evening, dealing with all our extra admin and extra guest malarky's, Charley's late arrival and generally for the beautiful food and being such a good energy in the room. You are fantastic. 

Hope to see you again in HK in the future, and come to your yoga with or without Anna Clarke eventually! 
my sister lives in Hk, and amongst all the friends we're so lucky to have there, we shall be back again and again.

take care of you! 

Bex x

Ps some photos attached!


Homemade GlutenFree Chickpea Pasta


Homemade GlutenFree Chickpea Pasta

So with my nephews recent discovery of gluten intolerance, I've decided to embark on trailing and testing new found gluten free goodies. Yesterday I tried out this recipe adapted from Snixy Kitchen, only I adapted the recipe with what I had in the fridge. 


  • 2-¾ cups sifted chickpea flour (300g)*
  • ¼ cup tapioca starch (35g)
  • ¼ cup sorghum wheat flour 
  • 1 teaspoon xanthan gum
  • 3 large eggshells used 
  • 1 ½ tablespoon olive oil
  • ½ teaspoon salt
  • Water, as needed
  • All-Purpose GF Flour (Bob's Red Mills), for rolling out (or more chickpea flour)


Sift the flours and xanthan gum into a bowl, add the salt and make a well in the centre. Add the eggs into the centre and using a fork, whisk the mixture. Keep whisking until a thick paste forms. Using your hand begin to knead the dough into a pliable ball, keep adding water as needed. Make sure the dough is neither too dry or too moist. 

Once the dough consistency is a ball, cover with a  wet cloth and keep in the fridge for 30 minutes. After the dough has rested. Divide into 6 balls. Begin to add flour and roll out. Using a pasta machine, place dough into level 1, fold in half and repeat. Then keep rolling out the dough until level 4. From this point, you may cut the noodles into spaghetti or linguine. 

The pasta takes 3 to 4 minutes to cook in salted boiling water. So make sure you taste it before taking it out of the water. Once out of the water you can sauté  it with ghee and some okra, pumpkin, cayenne pepper and cheese. 

See the pictures below; 


Ayurvedic Cooking Class


Ayurvedic Cooking Class

Chef Lakshmi’s Cooking Class (Main Meal)

14th May 2015 (Thursday) 7pm – 9pm

“Many people think that Ayurvedic food is only Indian spiced and rich food. This is quite contrary to what Ayurvedic food is. In fact, Ayurvedic principles can be translated to everybody’s unique temperament and body type.”

Who needs this class?

If you need more variety to raw food or if you find raw food difficult to digest and do not give you the benefits that other people seem to enjoy, you probably need to consider eating more properly cooked foods! Enzymes do not just come from raw food. They are produced by our body first and foremost.  And spices support the production and efficacy of enzymes in our body for proper digestive health (for proper digestion, assimilation and elimination).  It’s rare to see anyone in today’s lifestyle who has great digestive health really as stress depletes it.

In this class you can learn how to make these quick and easy recipes that suit the modern lifestyle:

1. Chana Dal

This Ayurvedic spiced dish features chana, known as split chickpeas which are effective for weight-loss. Chana regulates hormone levels in women due to high phytonutrient content. The spices used in this dish are tempered traditionally and help aid digestion and assimilation.

2. Baked Paneer/Cauliflower

For those Paleo nuts, cauliflower can replace many grains in dishes. Using organic ghee to temper the spices helps assimilation of the nutrients, especially that of curcumin. The turmeric in this dish relieves inflammation and is known for its beneficial qualities of preventing cold and flu.

3. Thick Ayurvedic Tomato Sauce with Zucchini Noodles (grain free)

You would never believe that this is actually a salad. The fresh basil and oregano counteracts the pungent tomato sauce, giving way to beautiful rich sauce.


HK$350 per person or HK$300 per person when two or more people register together

Register here now!


Just One Ingredient


Just One Ingredient

Here it is. A pasta product that not only looks good, but tastes great. Made from just one ingredient, this pasta if perfect for gluten intolerant clients. At SHOP LTF, we are now selling some of this brilliant pasta dry and ready made. Try some of our scrumptious recipes such as black truffle and black bean pasta, red lentil and vegan cheese fettuccine pasta. 

LTF was so happy to be able to use this pasta for our clients that we've created unique recipes that taste delicious and are exclusive for our clients on a GF and MEAT FREE DIET!!! (Or should I say cruelty free!!!) Try some today and let your body see the difference. 

Visit our online shop ... click here... 

Black Bean Pasta with Mushrooms and Truffle Oil * (can buy at Shop LTF)

Black Bean Pasta with Mushrooms and Truffle Oil * (can buy at Shop LTF)

Here is more information about the product and its founders... 

Best Gluten-Free, Organic, Non-GMO Project certified pasta in the world, no mush, al’dente perfect every time!

Gluten-Free is not an alternative, for many it's a way of life, don't let chemically induced Gluten Free products into your life, read the ingredients, if it's too hard to read or too long, then assume it's not good for you. Tolerant's healthy legume pasta is simply made with purified water and Organic, Non-GMO Red Lentils or Black Beans, nothing else!

"We really wanted to create a food that had only one ingredient and 
at the same time was wholesome, nutritious, and great for the body."

Tom Friedmann and his wife Ellie have always been on the lookout for healthy, new innovative ways to eat. Since his retirement, he has been looking for something in the food business to occupy his time, as well help mankind survive old age by eating healthy and disease free.

Hence, his journe began. In 2005, Tom spent three weeks at Hippocrates Health Institute in West Palm Beach, Florida where he learnt how to become green, raw, and nutritarian. It was through this journey that Tom and his wife discovered that meat was not necessary for great health and that it could be replaced by Legumes, which are Lentils, Beans, Garbanzos and Peas.

So evolved the search and process for such a product and eight years later, Tom and his wife are proud to introduce to the world "TOLERANT", a single ingredient product line composed of legumes cut into popular pasta shapes, certified ORGANIC, GLUTEN FREE, and NON-GMO.

TOLERANT is looking forward to contributing to your health!




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