Wednesday, November 7, 2012

All day coconutty ;)

The weather in south Finland is now really yucky, slishyslashy as I call it :) Not much fun to be outdoors and at least I feel like just laying on sofa in front of fireplace and watching good films and of course eating well... especially plenty of comfort food! To me it means things containing chocolate, peanut butter and coconut. I've already posted some recipes of the first two ingredients so now it's time for coconut. Here is few of my current coconut favourites. I hope you enjoy them and be as comfy as possible this fall :)

Grapefruit breakfast
for two
  • 1 dl millet (whole grain! oats or sesame seeds fit also)
  • 1 dl coconut flakes
  • 1 grapefruit (I prefer pink ones)
  • 1 banana
  • 1 tsp vanilla powder
  • 1 tbsp lucuma powder (optional)
Soak the millet grains in water for 12-24h. Rinse well and put to a mixer. Add coconut flakes, peeled grapefruit and banana and the powders. Mix high until very smooth. Enjoy right away.

Mocha balls for afternoon tea
Ball factory :)
(you may enjoy these other times also, but remember that they contain plenty of energy!)
  • 1 dl oat flakes or ready oat flour
  • 1 dl coconut flakes or about 0.5 dl coconut flour
  • 1 dl coconut sugar (or other sugar)
  • 0.5 dl cacao powder
  • 1 tbsp instant coffee powder
  • 1 tsp vanilla powder
  • 0.25 tsp rose salt
  • 1 dl melted coconut oil
  • 0.5 dl maple syrup or other liquid sweetener
Grind the oat flakes and coconut flakes into coarse flour. Mix all ingredients in a pot into fine dough. It is most likely very running so let the dough stand in fridge for a moment. Then roll into balls and roll them in coconut flakes. Put to fridge to harden before eating. Store in fridge or freezer.
Can you resist these? I can't!!!

Creamy peanut butter cabbage
2 - 4 portions (I recommend this for dinner because of its heaviness)
  • 500 g white cabbage
  • 2 onions
  • canola oil
  • 2 tsp curry powder
  • 2 tsp Indian spice mix (coriander, turmeric, onion, black pepper, fennel, cardamom, clove, cumin, cayenne pepper)
  • 2 dl coconut cream + 2 dl water
  • 3 tbsp peanut butter
  • 2 tbsp tomato pure
  • 1 tbsp lime juice
  • 0.5 tsp rose salt
  • boiled pasta, rice, quinoa, potatoes...
Shred the cabbage and onions and fry in oil in a pan until bit softer (about 15min). Add the spices and stir for two minutes. Add the coconut cream, water (measure the water with the cream can so you get everything in use), peanut butter and tomato pure and let simmer for few minutes. In the end stir in the lime juice and salt. Serve with pasta, rice, potatoes etc. or enjoy just like that :)
Mixed with boiled corn pasta, my new favourite of the gluten free pastas!

~ Ilta