April 23, 2014 § 1 Comment
April 18, 2014 § 1 Comment
this is seriously one of my go-to recipes because of the delicious and ease factors. oh and they’re healthy which is another reason why i love them so! this batch has coconut oil which sometimes i choose to simply leave out if i’m feeling in a particularly over-the-top healthy mood. just spray the potatoes with a bit of cooking spray before placing them in the oven if you choose to go the oil-free route. either way i promise you’ll love these!
ingredients: (serves 1 or 2)
• 1 medium to large sweet potato or yam of the organic variety if possible
• 1 tablespoon organic coconut oil, melted
• cracked black pepper
• sea salt (optional)
• cardamom (optional)
• non-stick cooking spray
line a large baking sheet with tin foil and mist with cooking spray as to avoid sticking. cut the sweet potato into small rectangle pieces and spread onto the baking sheet. drizzle the coconut oil evenly over the potato sticks, season and toss together with clean hands to coat. bake in a pre-heated 375 degree oven for about 20 minutes until slightly browned. if you’d like them a bit more on the crisp side as i do, switch the oven setting and broil them for a few more minutes careful not to burn. serve immediately with ketchup or barbecue sauce and enjoy!
April 9, 2014 § 1 Comment
also known as vegetarian coconut curry with forbidden rice with the forbidden meaning that it was at one time reserved for only the emperor of china, as to ensure his health and longevity. the star ingredient in this dish is the coconut milk which yields the perfect creamy smooth sauce. i would definitely recommend keeping this meal tucked away in your arsenal of recipes, so easy and so delicious.
ingredients: (serves 4)
• 3 small yukon gold potatoes cut into bite-sized pieces
• 3 stalks asparagus cut into bite-sized pieces
• 1 small yellow onion, diced
• 3 cloves or so of garlic, minced
• handful of frozen broccoli, chopped
• 2 medium carrots, peeled and chopped
• 1 can black beans, drained and rinsed
• 1/2 can garbanzo beans, drained and rinsed
• 1 inch cube raw ginger, peeled and minced
• 1 to 2 tablespoons organic coconut oil
• 1 square golden curry bar
• 2 tablespoons or so of brown sugar
• 1 can organic lite coconut milk
• salt and cracked black pepper
• cinnamon, a couple dashes
• cardamom, a couple dashes
• sunflower seeds for garnish
• fukujinzuke for garnish (optional)
• 1/2 cup black rice
boil 1 cup of water, add the black rice and 1/4 cup of the canned coconut milk and simmer for about 25 to 30 minutes until fully cooked. set aside. in a large cooking pan add the coconut oil with the onions, garlic, carrots and ginger. season with salt and pepper and saute until translucent and until the onions are slightly caramelized. add the potatoes with 1 cup of water, bring to a boil and lower to a simmer, cook for about 10 to 15 minutes or so until the potatoes have softened. add in the broccoli, asparagus, beans, brown sugar, curry bar, cinnamon, cardamom and the remaining coconut milk and cook on medium low until the vegetables are fork tender and the sauce is bubbling and has slightly thickened. serve the vegetable curry sauce over the hot black rice. garnish with sunflower seeds and fukujinzuke, serve immediately and enjoy!
April 4, 2014 § 1 Comment
March 25, 2014 § 2 Comments
these bad boys are also without flour and are so delicious! i love that they have such a rich chocolate depth of flavor without being too sweet. they’re super easy and guilt free so go ahead and bake these!
• 1 (15 oz) can low-sodium black beans, rinsed and drained
• 2 large eggs
• 1/2 cup good quality cocoa powder
• 3/4 cup granulated sugar
• 1/2 teaspoon oil
• 1/2 teaspoon vanilla extract
• 1 tablespoon unsweetened coconut milk
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon espresso grounds (chocolate enhancer)
• 1/2 teaspoon freshly brewed coffee (optional)
• 1 cup good semi-sweet chocolate chips, divided
1. preheat oven to 350 degrees. grease a nonstick 9 x 9 inch square baking pan with baking spray and line with parchment paper, leaving a little overhang on all sides.
2. in a large bowl with a hand mixer, blend the black beans, eggs, cocoa powder, granulated sugar, oil, vanilla extract, coconut milk, balsamic vinegar, baking powder, baking soda, espresso grounds and coffee until smooth. fold in 1/2 cup of the chocolate chips until combined. pour the brownie batter into the pan. sprinkle the remaining chocolate chips evenly over the top of the brownie mixture.
3. bake the brownies until a toothpick comes out clean in the center, about 30 minutes. allow to cool completely before slicing into squares. enjoy!