Tag

coconut

Chili Lime Coconut Red Lentil Soup

I had you at chili, lime and coconut right?  Red lentils are simmered in a creamy coconut broth with a pinch of garam masala, turmeric and cumin to create this warming crimson bowl of soup! Double the recipe and pop leftovers into the freezer for another meal. A pinch of black pepper along with the fat from the coconut milk make the turmeric more bioavailable in the body!

 

 

 

Ingredients:

Serves 4

  • 1 tbsp. coconut oil
  • 1 yellow onion, peeled and chopped finely
  • 1/2 tsp. ground turmeric or 1 tsp. finely grated fresh turmeric
  • 1 tsp. garam masala
  • 1/4 tsp. red pepper flakes
  • 1 tsp. ground cumin
  • a pinch of black pepper
  • 1 398 ml. can of organic fire roasted tomatoes
  • 1 cup of red lentils
  • 1 can of full fat coconut milk
  • 4 cups of water or vegetable stock
  • 2 tbsp. freshly squeezed lime juice
  • 2 tsp. of himalayan pink salt
  • 1/2 cup of cilantro to garnish

In a large saucepan saute the onion and garlic in the coconut oil until the onion is translucent. Add turmeric, garam masala, red pepper flakes, cumin and black pepper to the onions. Stir to combine.

 

 

 

 

Add the can of fire roasted tomatoes, the red lentils, coconut milk and water or stock. Simmer for 40 min. or until the lentils are soft and the soup has thickened.

 

 

Add the 2 tsp. of salt or more to taste, keeping in mind that if you used veggie stock that it is most likely salted so perhaps a little less! Serve topped with freshly chopped cilantro. This soup will keep well in the fridge for a few days but because it contains coconut milk, no longer. Freeze the leftovers if you aren’t going to consume it within a few days.

Enjoy!

 

Raw Salty Caramel Coconut Almond Protein Balls

Inspired by my Raw Salty Caramel Coconut Almond Butter, these protein rich raw cookies are easily made with a food processor. I made dozens of these this week as a gift for Nurses Week and thought I would share the recipe with you! I sprouted and dehydrated my almonds before using them, however; you can simply use raw un-sprouted almonds. The caramel extract is made by Medicine Flower which are all natural and available at specialty stores or on line.  Sun Warrior Vanilla Sprouted Brown Rice Protein Powder is my protein powder of choice. It is stevia sweetened which eliminates the need to use too much added sweetener.

I often double this batch and then freeze them to have on hand as a satisfying trail snack!
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Ingredients:

makes 12 protein balls

  • 11/2 cups of raw almonds or raw, sprouted and dehydrated almonds. (To sprout, soak almonds in water on your countertop overnight before straining and dehydrating at 117 degrees F. for 36 hours)
  • 11/2 cups of raw, unsweetened shredded coconut
  • 1/2 cup of Sun Warrior Vanilla Sprouted Brown Rice Protein Powder
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. of pure almond extract
  • 1/2 tsp. pink himalayan salt
  • about 1/4 cup of raw honey or maple syrup (enough to bind)
  • 1/4 dropper full of Caramel Medicine Flower Extract
  • dark chocolate chips or chunks to garnish (opt.)

 

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Combine the almonds, coconut, and protein powder in your food processor. Process until finely ground.

 

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Add the vanilla, almond extract, caramel extract and salt. Continue to process while drizzling in the honey or maple syrup until a large ball forms. If you add too much sweetener the balls will be too soft and collapse. The mixture should stick together when you squeeze it in your hands.

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Form the dough into 1 inch balls.  Garnish with a chunk of organic dark chocolate if desired! Store in a sealed container in the fridge.

Strawberry Rhubarb Crumble Smoothie Bowl

I am joining the “Smoothie Bowl” craze with the spring flavours of fresh organic strawberries and rhubarb right out of my mountain garden! It isn’t often that we eat rhubarb raw, however its tart flavour pares perfectly with strawberries and frozen bananas as a base for this breakfast bowl. It is also loaded with vitamins K, A, C, and B, as well as magnesium, phosphorus, calcium, and potassium. Rhubarb has been used in China for hundreds of years in the treatment of stomach ailments. Lucuma powder, made from an exotic Peruvian fruit adds a creamy texture to the smoothie and is a great source of beta carotene, vitamin B3 , niacin, and iron.

In addition to the walnut-almond crumble I added goji berries, flaked coconut, hemp seeds, and fresh strawberries to top it off!
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Serves 2 or one large serving!

The Crumble:

  • 1/2 cup raw organic walnuts (or pecans)
  • 1/2 cup raw organic almonds
  • 1/3 cup of organic gluten free rolled oats
  • 1/2 tsp. ground cinnamon
  • pinch of salt
  • 2 whole soft pitted dates
  • 1 tsp. of coconut sugar
  • 1 tbsp. of melted coconut oil

 

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Combine all ingredients except for the melted coconut oil in a food processor. Process until crumbly. Add melted coconut oil, pulsing until the mixture moistens slightly and clumps together. Store the crumble in a sealed container in the fridge until ready to use.

The Smoothie:

  • 6 whole fresh organic strawberries (you can use frozen but you may have to increase the liquid slightly)
  • 1/2 frozen organic banana
  • 1/2 cup frozen rhubarb, chopped
  • 1 tsp. lucuma  powder
  • 1 tbsp. of chia seeds
  • 1 full scoop of vanilla sprouted brown rice protein by Sun Warrior. (This is stevia sweetened which eliminates the need for other sweeteners)
  • 1/2 tsp. pure vanilla extract
  • 1/2 cup of almond milk

Combine all ingredients in a high speed blender until smooth and thick. It should have the consistency of a soft serve ice cream.

 

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Spoon the smoothie into 1 large or two smaller bowls. Top with a sprinkling of the crumble mixture, a tbsp. or two of dried goji berries, a tbsp. of hemp seeds, and a sprinkling of dried ribbon coconut! Garnish with fresh strawberries.

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