Mindful Living SG 心生活

Mindful Living SG 心生活 NA I’m Sharon, a mother of three wonderful children, and I’m so grateful you’re here. That’s when my journey toward mindful living began.

🌿 欢迎来到 Mindful Living SG！ 🌿

大家好！我是Sharon，一位拥有三个可爱孩子的妈妈，非常感谢你们的到来。曾经，我在金融规划行业工作，每天都在不断追求目标，过着充满物质欲望的生活。但我逐渐意识到，这并不是我真正想要的生活。那种忙碌的生活让我感到疲惫，我开始渴望一种更深入、更有意义的生活，能够放慢脚步，真正去感受每一个当下。

于是，我开始了我的专注生活之旅。我学习了人智学营养以及发酵食品的制作，这些让我身心都受益匪浅，也让我在烹饪时能为家人和朋友准备更加健康、滋养的食物。

除此之外，我还是一名活动组织者，定期策划发酵食品（如天贝、味噌、甘酒）,宏观饮食等课程，也安排天然手工产品（如手工皂、天然护肤品）的制作工作坊。我希望让更多人了解这些有机、纯天然的生活方式，用最温和的方式呵护自己和家人。

如今，和我的孩子们一起走过成长的旅程，我感到生命更加充实和有意义。看着他们茁壮成长，这一切都让我更加坚定了自己的生活目标。

我创建这个页面，旨在与大家分享我在这条旅程中学到的用心生活、用心烹饪、滋养身体和心灵的智慧。希望能在新加坡建立一个志同道合的社区，我们可以彼此支持、分享想法、一起成长学习。

通过我对发酵和健康饮食的喜爱，我发现这不仅让我受益匪浅，也能将健康的食物带给身边的人。我迫不及待地想和大家分享这一切！

感谢你们成为这段旅程的一部分🌸。让我们一起走向更健康、更专注、更有意义的生活吧！


🌿 Welcome to Mindful Living SG! 🌿

Hello everyone! I used to work in the financial planning industry, constantly chasing targets and living a materialistic lifestyle. But over time, I realized that this fast-paced, high-pressure way of life wasn’t fulfilling me. I longed for something deeper—something that would allow me to slow down, truly be present, and find joy in the simple things. I started learning about anthroposophy nutrition, macrobiotic cooking, and fermentation, incorporating these practices into my daily life. Through this journey, I discovered a healthier, more intentional way of cooking and nourishing my family, which has brought so much joy and balance into my life. Besides that, I’m also an organizer, arranging workshops for fermented foods like tempeh, miso, and amazake, as well as natural handmade products such as soap making and natural facial care sets, all made with organic and natural ingredients. My goal is to share these traditional, time-honored methods with more people, helping them embrace a healthier and more sustainable lifestyle. Walking this path with my children has made life even more meaningful. Guiding them through their growing journey while embracing a slower, more mindful way of living has been one of the greatest joys of my life. I created Mindful Living SG to share my experiences, knowledge, and passion for healthy, conscious living with like-minded people. My hope is to build a warm and supportive community here in Singapore, where we can learn together, exchange ideas, and inspire one another. Through my love for fermentation and natural foods, I’ve seen how much it has benefited me and those around me. I can't wait to share more with all of you! Thank you for being part of this journey. 🌸 Let’s walk this path of mindful, healthy living together!

12/08/2026

这次有机会拜访有机火龙果园，我带着一颗想学习的心而去。不只是想了解火龙果如何种植，更想认识农场主人，以及他们坚持走有机种植这条路背后的故事。

从养土开始，到种植、照顾果树，每一个环节都让我感受到农夫对土地深深的尊重与爱护。他们分享，有时候眼看就要采收了，一场突如其来的太阳雨，却可能让许多果实裂开腐烂，造成很大的损失。为了保住果实，往往需要及时处理和清洗，背后付出的心力远远超出我们的想象。

听着农场主人一路走来的故事，我特别感动。面对一次又一次的失败与挑战，他们依然坚持尝试不同的方法，只因为不愿破坏土地，不愿让土壤失去生命力。他们相信，唯有先把土地养好，才能种出真正健康、有生命力的食物。

回程的路上，我的心里充满感慨。带回来的不只是几颗火龙果，而是一个个关于土地、坚持与爱的故事。

也让我更加坚定，我们所做的事情不仅仅是把水果带给大家，更是在支持一种尊重自然、爱护环境的农业方式。当我们选择这样的食物时，也是在为土地、为环境、为下一代，尽自己的一份力量。

# # # 酸种生活烘焙｜9月19 & 20日酸种不只是做欧包。 这一次，我们把酸种带进更多日常烘焙，做一些简单、好吃，也可以在家继续尝试的食物。**Day 1｜Amazake 酸种软面包** 一起做柔软的酸种软面包，以 Amazake ...
10/08/2026

# # # 酸种生活烘焙｜9月19 & 20日

酸种不只是做欧包。
这一次，我们把酸种带进更多日常烘焙，做一些简单、好吃，也可以在家继续尝试的食物。

**Day 1｜Amazake 酸种软面包**
一起做柔软的酸种软面包，以 Amazake 取代糖；也会学习甘酒（Amazake）及娘惹式椰花糖椰丝的做法。

**Day 2｜酸种佛卡夏**
一起制作佛卡夏，学习香料油渍番茄、创意 Pizza，以及玛莎拉（香料茶）。

现场也会品尝多款天然发酵料理与面包。

**不需要有酸种经验，欢迎新手参加。**
Day 1、Day 2 可以选择单独参加，也可以两天一起学习。

每一天都有实作，并可带回自己完成的作品及发酵材料。

📅 **19 & 20 September**
📍 详细时间、地点及费用请见报名表

👉 **报名：(https://forms.gle/N5rVafijf6gGXXAt7)

期待和大家一起，用酸种做出更多日常的美味。

23/06/2026

【野生菌种酸面包工作坊圆满结束｜发酵的不只是面包，而是人与人的连接。】

这一场野生菌种酸面包工作坊结束了，但许多伙伴的发酵旅程，才刚刚开始。

这几天，看着大家陆续交功课、分享第一次出炉的面包、记录自己的学习过程，心里满满都是感动。

有人第一次拿起刀为面团划线（scoring），小心翼翼地下刀，笑着说：“下次要敢敢下手了。”

有人第一次烤酸种面包，虽然作品没有自己想象中完美，却依然享受整个过程，感受到制作时的喜悦。

有人回家后遇到各种挑战，甚至尝试用自己的方法把面包“抢救”回来。虽然外表不一定完美，但当面包的香气散发出来时，依然让人感受到满满的成就感。

也有人说：

“原来要吃一片酸种面包，真的不容易。”

是啊，酸种面包从来不是一条快速完成的路。

它需要时间，需要等待，需要观察，也需要一次又一次地练习。

而这或许也是许多人喜欢酸种的原因。

在这个什么都讲求速度的时代，酸种却提醒我们：慢一点，也很好。

课堂上，我们一起认识野生菌种，了解发酵背后的原理，观察面团如何随着时间慢慢变化。

这些看不见的微生物，彷佛拥有自己的节奏与生命。

不同的环境、不同的照顾方式，都会创造出独一无二的风味。

而最令人感动的，其实不只是面包本身。

是课堂里彼此分享经验的交流；
是伙伴之间互相鼓励的陪伴；
是老师毫无保留地分享多年累积的经验；
也是大家愿意把双手伸进面粉里，给自己一个学习新事物的机会。

有学员说：

“今天解锁了一项新技能。”

也有学员说：

“不进厨房的我，遇见你们后走上了不归路。”

谢谢 Soo 老师无私地分享。
谢谢所有 facilitators 的陪伴与协助。
谢谢每一位愿意慢下来、愿意等待发酵、愿意相信时间的伙伴。

这堂课带走的不只是酸种面包的知识。

更是一份对发酵世界的好奇，
一份对食物本质的重新认识，
以及人与人之间温暖连接的感动。

期待下一次，我们继续一起探索发酵的世界。

#野生菌种酸面包

#发酵的力量
#慢发酵慢生活

#回归食物本源

在温暖的灯光下，我们围在一起切高丽菜、揉泡菜、聊天、笑着分享彼此的生活。这不只是一个做 Sauerkraut（德国泡菜）的分享会，更像是一场人与人之间重新连接、与食物重新连接的小聚会。很喜欢大家一边动手、一边交流，从一开始对“发酵”陌生和好...
27/05/2026

在温暖的灯光下，我们围在一起切高丽菜、揉泡菜、聊天、笑着分享彼此的生活。

这不只是一个做 Sauerkraut（德国泡菜）的分享会，更像是一场人与人之间重新连接、与食物重新连接的小聚会。

很喜欢大家一边动手、一边交流，从一开始对“发酵”陌生和好奇，到后来慢慢发现：

原来发酵，并没有想象中复杂。
它其实只是把简单的食材，交给时间与微生物，慢慢转化成更有生命力的食物。

很多时候，我们都很关注：
“孩子吃得够不够营养？”
“有没有补充维他命？”
“有没有增强免疫力？”

但其实，一个健康的身体，往往是从“肠道”开始的。

而传统发酵食物，正是过去的人们很自然会摄取的“活的食物”。这些食物里的乳酸菌与发酵后的代谢物，都能帮助肠道建立更多元、更平衡的菌群环境。

当发酵食物变成“日常的一部分”，
孩子会更容易接受，身体也会慢慢适应。

比起“强迫吃健康食品”，更重要的是：让孩子从小建立与真实食物的连接。

谢谢每一位来到分享会的朋友，
一起动手、一起品尝、一起交流。

希望大家带回家的，不只是那一瓶 Sauerkraut，而是一种：
慢慢照顾自己与家人的生活方式。

Under the warm glow of the lights, we gathered around the table — shredding cabbages, massaging sauerkraut by hand, chatting, laughing, and sharing little pieces of our daily lives together.

This was more than just a Sauerkraut-making session.
It felt like a gentle gathering — reconnecting not only with one another, but also with the food we bring into our homes.

I loved watching everyone slowly open up through the process.
What began as curiosity and unfamiliarity toward “fermentation” gradually turned into a realization:

Fermentation is actually not as complicated as we imagine.
It is simply allowing humble ingredients to be transformed over time, through the quiet work of microorganisms, into food that carries more life and depth.

As parents, we often focus on questions like:

“Is my child getting enough nutrition?”
“Should they take more vitamins?”
“How can we strengthen their immunity?”

But very often, true health begins in the gut.

Traditional fermented foods were once naturally part of everyday life across many cultures.
These living foods contain beneficial bacteria and fermentation by-products that help support a richer and more balanced gut environment.

When fermented foods become a small, natural part of daily meals, children slowly learn to accept and enjoy them, and their bodies gradually adapt as well.

Rather than forcing “healthy food” onto children, perhaps what matters more is helping them build a real relationship with food from a young age — food that is alive, nourishing, and prepared with care.

Thank you to everyone who joined the sharing session —
for making, tasting, laughing, and learning together.

I hope what everyone brought home was not only a jar of Sauerkraut, but also a gentle reminder that caring for ourselves and our families can begin with small, simple rhythms in everyday life.

新鲜有机农产品材料准备好了，开始制作每月一次的发酵食品啦！从土地到餐桌，慢慢酝酿出自然的风味与生命力。用心耕种的农夫，用心制作的厨师，愿这充满爱的发酵食品，好好滋养每一个人的身、心与日常。 谢谢大家一直以来的支持，也谢谢土地给予我们的丰盛。...
15/05/2026

新鲜有机农产品材料准备好了，开始制作每月一次的发酵食品啦！
从土地到餐桌，慢慢酝酿出自然的风味与生命力。

用心耕种的农夫，
用心制作的厨师，
愿这充满爱的发酵食品，
好好滋养每一个人的身、心与日常。

谢谢大家一直以来的支持，也谢谢土地给予我们的丰盛。

Fresh organic produce is ready — time for our monthly fermentation making again!
From soil to table, slowly crafted into nourishing food filled with natural vitality and flavour.

With farmers who grow with care,
and cooks who prepare with heart,
may these lovingly fermented foods gently nourish the body, mind, and everyday life.

Grateful for the abundance from the earth, and for all your continuous support. :)

30/04/2026

原来，在家真的可以养出毛豆腐

一块豆腐，
经过时间、温度与微生物的陪伴，
慢慢长出细致的白绒，
再转化成一罐充满层次风味的豆腐乳。

上周的毛豆腐与豆腐乳手作课，
大家一起经历了一场很有趣的发酵旅程

从处理豆腐、培养菌丝，
到学习关键的小技巧，
掌握温度、湿度与发酵环境的细节，
一步一步理解：
好的发酵，从来不是碰运气，
而是对过程的理解与细心照顾。

最开心的是，大家不仅在课堂上玩得投入、吃得满足，课后陆续收到学员们在家完成的成果分享。

看到一块块毛茸茸、长得漂亮的毛豆腐，
再熟成转化成风味醇厚的豆腐乳，
真的很感动。

每一次成功，都是时间给予耐心的人最好的回应。

谢谢大家一起参与、一起学习、一起等待发酵发生。

也谢谢这些优秀的成果提醒我们：
原来只要掌握对的方法，
在家也能养出属于自己的毛豆腐与豆腐乳

***************************************

Furry Tofu can indeed be nurtured at home

A simple block of tofu,
given time, warmth, and the companionship of microorganisms,
slowly grows a delicate white bloom,
before transforming into a jar of richly layered fermented beancurd.

Last week’s furry tofu and fermented beancurd workshop was a beautiful fermentation journey we experienced together

From preparing the tofu and cultivating the mould, to learning the key techniques of managing temperature, humidity, and the fermentation environment,
we discovered step by step that successful fermentation is never about luck.

It is about understanding the process
and caring for it with patience and attention.

What made me happiest was seeing how much everyone enjoyed the hands-on process and the food we shared together,
and later receiving photos of the wonderful results participants created at home.

Seeing each beautifully grown furry tofu
gradually mature into deeply flavorful fermented beancurd was truly heartwarming.

Every successful batch is time’s way of rewarding patience.

Thank you to everyone who joined, learned, and waited together for fermentation to unfold.

And thank you for these beautiful results that remind us:
with the right understanding and guidance, it is absolutely possible to cultivate your own furry tofu and fermented beancurd at home

#毛豆腐
#手作发酵




Sharon Hor

This time felt especially meaningful.When I received an invitation from a friend to share fermented foods in her neighbo...
13/04/2026

This time felt especially meaningful.

When I received an invitation from a friend to share fermented foods in her neighbourhood, I invited my girl & her best friend to join me. They said yes without hesitation.

Together, we prepared 200 portions of 4 different fermented foods.

From preparation, to setting up, to sharing with others—
they were involved in every step.

During the event, a group of children kept coming back for more samples.
Instead of feeling bothered, my girls naturally took out their own container
and packed a full portion to give to them.
In that moment, what I saw was not just food being shared, but something deeper..
* A natural flow of giving
* A joy that comes from the heart

This is also the way of living I’ve always hoped to nurture:
Starting from food, and returning to the simplest human connection.

这一次，很特别。

收到朋友邀请，到小区做一场发酵食品分享时，我邀请孩子们一起参与。她们毫不犹豫地答应了。
我们一起准备了200份、4种不同的发酵食品，从准备、摆设，到与人分享，
她们全程参与。

过程中，一群小朋友一再回来拿试吃。
孩子们没有不耐烦，反而主动拿出打包盒，
装了一整份送给她们。

那一刻，我看见的不是“食物被分享”，
而是——
* 一种自然流动的给予
* 一份发自内心的喜悦

这也是我一直想带出来的生活方式：
从食物开始，回到人与人之间最简单的连接。

Sharon Hor

今天把大地的礼物带回新加坡。。果汁饱满，活力农耕柠檬🍋
10/04/2026

今天把大地的礼物带回新加坡。。果汁饱满，活力农耕柠檬🍋

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