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Taste of Life Magazine is France & Canada's leading luxury lifestyle magazine in Chinese and English.


Summer Sipper Cocktail Recipe

Wendy Jacob

The perpetual dilemma — wanting to stay slim but also enjoying delicious food. Look no further than this delicious, nutrition-packed drink.


Quinoa is native to the Andes Mountains of South America. In a legend of the Inca civilization, it’s a grain gifted by the gods. One day, the third son of Inti, the sun god, fell off a cliff while hunting in the mountains. A local elder farmer saved the son at the expense of his own life. In thanks for saving his son, Inti sent quinoa seeds carried by a sacred bird to the elder farmer’s home.

In the 1980s, when NASA was looking for foods for astronauts to bring on long space missions, it discovered quinoa. NASA did a comprehensive study of the grain, bringing to light its high nutritional value, which is superior to many other foods.

Quinoa is high in protein and various minerals. It provides most of the nutrients your body needs. Adding some quinoa to every meal can provide necessary nutrients, and also reduce the need for other high-protein foods, such as meat or eggs. Quinoa is rich in high-fiber carbohydrates, so it is digested slowly, thus prolonging the time between meals. Quinoa, with its unique flavor and slightly nutty fragrance, is easy to cook. For women who have just given birth, quinoa is a good choice to help them get back in good shape while supplying necessary nutrition.

There are many great recipes that contain quinoa. We recommend this Quinoa Coconut-Milk Drink as a pleasant summer recipe. Add some nuts and fruit and serve the dish cool for a delicious and healthy meal.  

Ingredients (serves 2): 

2⅓ cups water (550 ml)
1 cup coconut milk (240 ml)
4 tbsp sugar (50g)
7 tbsp quinoa (80g)
Slices of fruit for garnish, such as pineapple, strawberries, cherries, kiwis
A sprinkling of nuts, optional


1. Soak the quinoa for 30 minutes, then wash in a strainer to remove quinoa’s bitter taste, until there are no bubbles in the water. 

2. Add the 2⅓ cups water and bring to a boil, then reduce heat and simmer 10–15 minutes, until the quinoa becomes transparent. Remove from heat and add the coconut milk.

3. Cool or refrigerate. Garnish with fresh fruit and serve.

Photography by Hsuyi Shih