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Tag Archives: coconut

Green Smoothie Breakfast Bowl

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Usually when I make smoothies I make them as a dessert, using fruits and not vegetables, but smoothie breakfast bowls looked like too much fun to pass up. I made the smoothie from cooked and chilled broccoli, a handful of blueberries, a banana, hazelnut milk, and stevia. To decorate I used sunflower seeds, dried goji berries, pumpkin seeds, pinenuts, coconut flakes, sliced almonds, black and white sesame seeds, flax seed powder, and flax seed powder mixed with goji berry.

Carrot and Coconut Lentils with Radish Pickle

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I used this recipe, opting for agave rather than honey.

Vegetables in Green Curry

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This was my first attempt at making a Thai curry from scratch, instead of using a spice paste.


This dish is not vegetarian due to the use of fish sauce. I cooked sweet pepper, butternut squash, green beans, carrot and onion in the sauce.


Fresh Spring Rolls

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I made fresh spring rolls with lettuce, mint, basil, bean sprouts, corn, carrot, sweet pepper, cucumber and blanched snow peas wrapped in rice paper.


To accompany it I made a sauce of peanuts, coconut, olive oil, red pepper flakes, soy sauce, garlic, lime, lemon juice, maple sugar, salt and shallot.


Winter Greens in Coconut Milk

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I made winter greens in coconut milk again, this time using Savoy cabbage, oxheart cabbage, bok choy and beet greens. The latter turned the coconut milk slightly pinkish but the flavour was still good.



Tropical Pumpkin Pancakes

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Often pumpkin is seen as an autumn dish in colder climates. Certainly pumpkin pies, breads and soups are welcome when the weather gets cold. But pumpkin is also used in Suriname and Indian curries, so I decided to re-envision it in a more tropical setting by combining it with cocoa nibs, coconut, and date syrup.


I had no particular recipe in mind when I made these pancakes.


  • 1 egg
  • 1/3 cup pumpkin purée
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon ginger
  • pinch of salt
  • 1/4 teaspoon ground cubeb (optional)
  • 1 tablespoon agave syrup
  • 1/2 tablespoon ground cocoa nibs
  • 2 tablespoons dessicated coconut flakes
  • 1/2 teaspoon baking powder
  • 2/3 cup milk
  • 3/4 cup flour
  • butter (to fry)
  • date syrup (to serve)


Heat a non-stick frying pan over medium heat. Melt some butter in the pan.

Combine the pumpkin, oil and egg, then add in the salt, ginger, cubeb, coconut, agave syrup, cocoa nibs and baking powder. Mix well, then add the milk and flour.

Pour spoonfuls of batter into the pan and cook until bubbles form in the centre of the pancakes and the top looks a bit dry. Flip them over and cook on the other side for a few minutes.

Serve with date syrup. Makes about 7 pancakes.


Rating: Somewhere around okay. I know I made it, but I’m not sure what I think of it except that it won’t be my new favourite. It’s missing something, but I’m not sure what.

Coconut Chia Pudding with Fresh Strawberries

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To use up leftover coconut milk and celebrate strawberry season, I made chia seed pudding with fresh strawberries.