Tag: coconut

A Great Coconut Curry recipe

Today I thought I would share a great curry recipe.

Since my last post, Scott and I have been eating primarily a plant-based diet.

This is intended to help our bodies eliminate any toxins and improve our digestive system. I am also hoping to shed a couple of ‘cruise kilos’. So far I am on track. We are both feeling better and interestingly our sleep has improved.

Recipes for Inspiration

There are many great recipes that I regularly use for meal inspiration and this is 1 of our favourites.

The original recipe is in a small booklet that I got from The Source Bulk Foods last year. I have made a couple of small additions.

This quick, easy and delicious meal has many health benefits.

  • Garlic contains antioxidants that protect against cell damage and ageing.
  • Onions have antioxidant and anti-inflammatory effects.
  • Broccoli is high in many vitamins and minerals.
  • Cauliflower provides a significant amount of antioxidants
  • Capsicum is very high in vitamin C
  • Studies show that tomatoes and tomato products may reduce the risk of heart disease and several cancers.
  • Turmeric contains curcumin, a substance with powerful anti-inflammatory and antioxidant properties.

You can add or change out the vegetables to suit your tastes, or what you have in the fridge. Though it is a vegetarian curry, it can easily be changed to a meat curry by simply adding your choice of diced meat.

Coconut Curry

serves 4

Ingredients

½ onion, diced

2 cloves garlic, crushed

½ broccoli cut into small flowerets

½ cauliflower cur into small flowerets

4 small potatoes diced

½ capsicum roughly chopped

2 tbsp tamari sauce

2 heaped tbsp. curry powder

2 tsp turmeric powder

1 tin diced tomatoes

400ml coconut cream

bunch of fresh coriander roughly chopped

* Cooked rice, noodles or quinoa to serve

Method
  • In a large saucepan, cook the onion and garlic till the onion is translucent
  • add the spices and stir for a minute
  • add all the rest of the ingredients (except coriander and rice/noodles)
  • bring to the boil, then reduce and simmer until the vegetables are cooked
  • add ½ the coriander and stir through
  • serve on rice or noodles
  • sprinkle rest of coriander on top

When I first made this, I thought that the sauce would split. This is not the case.

It becomes a really creamy sauce.

 

Till the next post,

 

Live clean n prosper

A Breakfast Slice

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I have previously written about smoothies for breakfast and shared my favourite smoothie recipe. However, there are some days when time is short and a takeaway breakfast is ideal. As we are trying not to eat processed foods, I decided to search for an easy, tasty and nutritious option. We are also trying to minimise our wheat intake, so a ‘wheat free’ recipe was preferable.

I found one on Paleo Grubs.com that looked appealing. Then I made a few changes to it to suit our tastes.

It turned out to be quite nice, like banana bread and goes really well with a cuppa.

So I thought I would share the recipe after my changes, (without any health information this time).

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Ingredients

1/2 cup raw macadamias

1/2 cup raw cashews

¼ cup chopped raw macadamias

¼ chopped raw pistachios

1 1/2 cups unsweetened shredded coconut

2 ripe bananas

1 egg

½ tsp baking soda

1 tsp vanilla

1 tsp cinnamon

1/2 tsp salt

¼ cup no added sugar Orange Marmalade

½ tsp ground ginger

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Instructions

Preheat the oven to 190 C. Line a 20cm slice pan with baking paper. Place ½ cup macadamias, ½ cup cashews and 1 cup coconut into a food processor. Pulse to break down. Add the bananas, vanilla, egg, cinnamon, baking soda and salt. Blend until the mixture is completely combined. Transfer the mixture to a slice pan and use a spatula to smooth out. Bake for 20 to 25 minutes. Until the top is golden.

Meanwhile, place the remaining shredded coconut in a fry pan over medium heat. Toast until lightly browned, stirring frequently. Remove from heat. Mix in the remaining chopped macadamias and pistachios.

Mix the ginger in with the marmalade. I warmed the marmalade to make it easier to mix.

Remove the slice pan from the oven and spread a thin layer of jam over the banana base. Sprinkle the toasted coconut and nut mixture over the top and press it into the marmalade with your hands. Bake for an additional 5-10 minutes, or until golden brown. Allow to cool completely before slicing into bars. Refrigerate for 30 minutes before serving. Best stored in an airtight container in the refrigerator.

I hope that you enjoy this slice as much as we do. It really is an easy option for a take away breakfast.

 

Until next post,

Live Clean n Prosper

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