oliveoilandlemon

recipes for healthy living

Tag: coconut

Quick Thai Style Sweet Potato Soup with Toasted Coconut

OO&L Thai Style Sweet Potato Soup

November and the cold is here so it’s Soup for what ails you, nothing does it like a bowl of soup. I’m chock full of antibiotics, pain killers and what not so was glad for this, when you cant eat there is always soup.

Thai style Sweet Potato and coconut Soup
Serves 6
Ingredients
1 tbsp vegetable oil
2 tbsp ginger garlic paste
1 medium onion
4 medium carrots, peeled and roughly chopped
1 very large or 2 medium sweet potato peeled and roughly chopped
20 g Thai yellow curry paste or Thai curry powder mix
(I use Mai Ploy paste and The Spice Shop powder)
1 400ml tin coconut milk
500 ml vegetable stock
salt and pepper to taste
Toasted grated coconut shards and julienne of red chilli to serve if you have it

Method
Heat the oil in a heavy bottomed saucepan
Add the garlic ginger paste with 1 tbsp oil and cook out for a few minutes
Add curry paste or powder, stir well and cook out for a few minutes
If it is in danger of getting dry, add a splash of water
Add the carrot & sweet potato, mix well to coat the vegetables with the spice mix and cook for 4-5 minutes
Add the coconut milk and stock, stir and season, bring to the boil then turn down to a gentle simmer until the vegetables are cooked.
Blitz the soup, season to taste and serve garnished with toasted grated coconut and chilli.

Glorious Vegetables and Fruit

New research suggests its 7 a day not 5 a day.. Now the way I see it, if you can get 5 a day in, you are doing well.. Especially if it’s mostly veg. So here’s a few ideas on how to up the quotient in your diet as well as a yummy recipe…and if you get it to 7 then fair play.

Bake it…try kale strips, washed and dried carefully, then baked at 170C until crispy (about 10 minutes in my oven). Sprinkle with salt and flavoured olive oils for an extra flavour boost.

Roast it... Cauliflower and kids don’t always go together but tossed in oil, seasoned and roasted until golden brown and I get no refusals.

Soup it… Any veg and stock makes a delicious soup, toss in some lentils and you have a quick and easy meal.

Juice it..we have a greenstar juicer and everything goes into it to make a daily juice…the taste of spinach might be a test too far for most but just about everything gets juiced in our house. Toss in a lemon or a lime and it will make most things zing..

Freeze it…we freeze all our extra berries, banana slices, and toss them into our juices to turn them into smoothies,especially popular with our 4 year old…a scoop of protein makes it a great meal on the run.

Side it… on the side that is, I eat a plate of salad greens with my main meal most days, a simple extra virgin olive oil dressing gives me some extra good fats and if I’m in the mood I make a lovely dressing like this one.

Coconut& Butternut Squash Soup with Toasted Coconut
Serves 4
1 small tin coconut milk 160ml)
800ml veg stock
1 small butternut squash peeled and chopped coarsely
1 red onion sliced
1 tsp garam masala
1 tsp ground cuimin
2 tbsp large coconut flakes – toasted until golden
2 tbsp rapeseed oil
2 tbsp chopped coriander

Heat the oil and gently fry the red onion until softening about 5 minutes
Add the spices and cook gently until they start to release their aromas
Tip in the squash and stir to coat. Season and sweat gently for about 5 minutes
Mix the coconut milk into the stock and pour into the veg mix.
Bring up to the boil, turn down low and simmer until the squash is cooked.
Blend until really smooth and tip back into the pot again to final season.
Serve ladled into a bowl with a tbsp of toasted coconut and chopped coriander on top.
Really delicious- its the red onion that in my opinion adds a delicious flavour superior to white onions.

Coconut & Cashew Cookies

Cookies not curry although these two ingredients together are usually associated with a curry. In this case they make a delicious creamy richness to these American style cookies. Not overly sweet and gluten free too for those with an intolerance. Great energy boosting ingredients – Cashews, egg, coconut and not too much sugar making this a low damage treat!
Made in the food processor this is a really easy recipe which makes about 15 large or 20 smaller cookies

5 oz unsalted cashew nuts toasted
3 oz creamed coconut grated
6oz gluten free plain flour
1/2 tsp baking powder
1/2 tsp xantham gum
5oz butter at room temperature
4oz coconut palm sugar
1 tbsp ground ginger
1 egg lightly beaten

Oven at 180C
Chop some of the toasted cashews and leave some whole
Mix with the grated creamed coconut and set aside
Blend the remaining ingredients in a food processor until it is a smooth stiff consistency
Set aside 4 tbsp of the cashew and nut mix and stir in the remaining to the cookie mix
Put heaped tbsp of the mixture onto baking sheets lined with parchment paper
Flatten slightly with your fingers and sprinkle with the reserved nut mixture
Bake until golden – about 12 minutes
Leave for a few minutes on the trays then move to cooling rack
A delicious post workout treat!


Almond and coconut butter balls

It’s Father’s and I had help this morning to make a special breakfast… Scrambled eggs and asparagus, delicious, easy to make the the perfect start to the day. This was accompanied by special sweets for Dad, made especially for the occasion. Anyone who knows ‘Dad’ will know that sweets wouldn’t be a normal part of his diet so I did some experimenting to come up with something that would deliver on the taste test but also be full of healthy ingredients….. Almond Macaroon Bites were the result, little truffly like balls made with almond butter, melted chocolate, some chia seeds, coconut….. Oh, and avocados!Yep you read it right, I’v been experimenting again with the avocados and it works. This makes about 24, keep them in the fridge, bring them to the gym for a great post workout snack.

Almond and coconut balls
2 Avocados – peeled and stoned
100gr good quality chocolate melted and cooled (I used 70% chocolate drops)
5 tbsp Almond butter – I used one from iherb called earth balance with linseeds, but use any good quality one.
4 tsp of coconut palm sugar
2 tsp Chia seeds
2 tbsp dessicated grated coconut and a few tbsp more for rolling the balls in

Tip avocados and almond butter into the blender and blend until smooth
Tip into a bowl and mix in the rest of the ingredients until fully incorporated
The mix will be quite sticky but still ok to work with so don’t worry!
Scoop a teaspoon of the mix at a time out, roll into a ball and gently roll desiccated coconut and place into little bun or truffle cases
Continue until you have used all the mixture.
Place them in the fridge for a while to set slightly.

Enjoy the taste and all the healthy goodness !

Thai meatballs with 2 sauces

This double dip recipe is for Thai Meatballs with two sauces – great versatile sauces that can be used as sides on lots of recipes. The meatballs are great based on beef lamb or pork, I have to admit I’m only mad on pork mince when I know its provenance. This is quick too – I had the 2 sauces cooking and the meatballs in the oven after 30 minutes – not bad for a meal made from scratch. The peanut sauce comes from Dublin Cookery School’s great recipe repetoire. Make the meatballs really small and serve as canapes on cocktail sticks and they make great party food.  You can make the sauces as hot as you like which will make the cocktails go down even quicker if it’s party time!….Without the cocktails it makes a great nutritious meal.

Peanut Sauce
1 tbsp vegetable oil
1 tbsp red curry paste.. r 2 if you love it hot!
2 tbsp crunchy peanut butter
1 tbsp unrefined brown sugar
2 tbsp lemon juice
1 tbsp fish sauce
8floz coconut milk
Heat the oil in a saucepan and add the curry paste and cook out for about a minute. Stir in all the other ingredients and bring to the boil, reduce heat and simmer until thickens and is lovely and fragrant.

Chilli Jam
2 red peppers roughly chopped
2 red chillis deseeded and chopped
2 tbsp tomato puree
2 cloves garlic chopped
2 onions  chopped
2 tomatoes diced
2 tbsp soy sauce
2 tbsp vinegar – balsamic or white if not
1 tbsp brown sugar
Oil

Heat oil in the pan and add all the ingredients and mix to coat
Cook on medium heat for a few minutes until veggies start to soften
Turn down the heat, add enough water to cover them.
Cover with a lid and cook until everything is soft
Blend and taste – adjust with vinegar if it needs to be sourer or a further pinch of sugar if not sweet enough.
Cool completely before using.
This will keep in jars in the fridge for 2-3 weeks

Meatballs
1 tbsp vegetable oil
1lb minced beef, lamb or pork
1 tbsp finely chopped garlic
1 tbsp finely chopped lemongrass
4 spring onions finely chopped
2 tbsp chopped fresh coriander
1 tbsp each of lemon juice and fish sauce
salt and pepper
Heat the oil in a pan and add teh spring onion, garlic, lemongrass and cook for a few minutes until softened. Add the mix to the meat and using your hands blend well. Season and roll and shape the meat into small balls. Heat a decent amount of oil in a frying pan and when hot cook the meatballs over a medium heat unti browned on the underside. turn over and cook the other side until browned. You can continue cooking on the pan until cooked through or put into preheated over at 180C for about 5 minutes if small balls and slightly longer if bigger than bite size.

Serve with the 2 dipping sauces and enjoy… cocktail of choice – optional!

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