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24 Merican rd Guesthouse – a home away from home

Sometimes on your travels you come across a bit of a gem, something that is truly worth sharing to anyone that might be on a similar journey to your own. Check out this little AirBnB delight that has left a warm fuzzy place in my heart, a home away from home.

Welcome to 24 Merican Rd and delightful hosts Peter & Mei. 
This lovely Malaysian couple have crafted a cozy colorful 5 bedroom guesthouse in the quiet reserved streets of Penang. Its perfect for budget travelers, digital nomads and anybody doing a Visa run to the Royal Thai Consulate of Penang. Its away from the hustle and bustle of Penang’s busy streets yet conveniently located just a short walk to Times Square, restaurants, street food stalls, a handy supermarket and the bus station that will take you just about anywhere on Penang Island. For those on a visa run its just a 5 ringgit Uber ride or a 20 minute walk to the Royal Thai Consulate to submit your visa application.

24 Merican rd has great security that is modern and well designed, the wifi connection within the entire house is solid,  there is excellent air conditioning throughout the building and a few different places to chill out and relax. It offers a large communal kitchen, 2 bathrooms (good hot water pressure), large screen cable TV and the cute kitty cat named Ally… Oh and did I mention the place is always super clean! 

Expect to feel refreshed and chilled while staying at 24 Merican rd!

To book just click this link to view their room listings:  https://www.airbnb.com/users/24346538/listings

For more on Penang Malaysia read my blog here: 
https://esquiresound.com/index.php/2017/10/31/penang-malaysia-travelers-tale/

Raw Vegan Cheesecake

Raw vegan deserts using nuts and seeds are awesome because they are packed full of anti-oxidants, which means they are good for our skin, they are a great protein source and are high in omega 3’s. Which means you can have your cake and eat it too! 😉

Ingredients
3/4 cup or raw walnuts
3/4 cup of shredded coconut
1/2 cup of coconut oil
1/4 cup of dates
2 cups of raw cashews (soaked for 4+ hours min)
1/4 cup of agave syrup
1/4 cup lemon juice
1 vanilla bean
8 – 10 strawberries

Method

Crust 
3/4 cup or raw walnuts
3/4 cup of shredded coconut
1/4 cup of dates (add more if needed)
mix all ingredients in food processor and blend until dough-ee.
line the bottom of a spring cake pan and place in freezer to harden while mixing filling.

Filling
3 cups of raw cashews (soaked for 4+ hours)
1/2 cup of agave syrup
1/4 cup lemon juice
1 vanilla bean, seeds scraped
1/2 cup of coconut oil
mix all ingredients in food processor and blend until smooth and creamy.
layer filling over crust about 2cm thick
place back in freezer while making sauce

Strawberry Sauce
8 – 10 strawberries
4 dates
mix all ingredients in food processor and blend until a saucy consistency.
spread over top of filling and put back into freezer before serving
Enjoy!