Thai Sweet Potato and Yellow Split Pea Soup

 

INGREDIENTS

1 large organic onions, peeled and coarsely minced
2 large organic garlic cloves, minced
2 large organic sweet potatoes, washed, ends trimmed and yucky parts removed
1 small organic yellow or white potato, washed, yucky parts removed
1/4 cup yellow split peas, rinsed
2 cops organic vegetable broth
1 small can (160 ml) or ½ regular size can organic coconut milk (full fat)
½ tsp  cayenne powder (if you like spicy foods, increase to 1 tsp)
½ tsp  paprika powder
 Freshly ground pepper, to taste
1 tsp fine grey sea salt
TOPPING

Flax seeds (optional)
Parsley (optional)
Hazelnuts, chopped (optional)

Dash of white wine

 INSTRUCTIONS

In a large soup pot, on medium heat, add a generous drizzle of olive oil (about 2-3 Tbsp), and cook the onion for a minute while you cut all the potatoes in big chunks (approx. 1").

 Add the potatoes and the garlic to the onion and cook for about 6-8 minutes, stirring often, until everything starts to roast just a bit.

Add the split peas and stir. Add the broth and increase the temperature to high to bring to a boil (you want to have the water level about an inch or two over the potatoes/peas).

Cover and reduce temperature to medium-low. Cook for about 20 minutes, add the spices (except salt) and the coconut milk, blend well, and let cook for a few more minutes.

 

Add the salt, mix and serve right away. Top with hazelnuts if desired.

 

Recipe adapted from http://www.eyecandypopper.com/

Pumpkin Praline Coconut Milk Ice Cream

Serves: 2

Ingredients:

1 can of coconut milk (NOT low fat) (reserve 1 tbsp)

1 cup roasted pumpkin pureed

1/2 cup coconut palm sugar (reserve 1 tbsp)

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp sea salt

1/2 tbsp Earth Balance

1 cup chopped pecans

Directions:

Ice Cream Base:

Blend mixture of pumpkin, coconut milk, spices, salt, and coconut palm sugar (reserve 1 tablespoon of sugar). Pour mixture into ice cream maker and start.  Follow ice cream maker's instructions for ice/salt to freeze the mixture.


Praline Mixture: 

Add the pecans, earth balance, the reserved coconut milk and the reserved sugar to a frying pan and saute until the mixture forms a sticky syrup.  Be careful not to burn! Allow to cool.  When ice cream mixture is beginning to thicken add praline to the batch.  

Note:  Because it was a small batch, my mixer never stalled.  Please check for desired consistency after about 20-30 minutes.  

Plain Coconut Milk Yogurt (Updated Version)

Since coconut milk is not milk from a mammal, using it as a yogurt base was a challenge.  The flavor was great, but the mixture was thin.  It took me much experimentation until I found the proper ingredient amounts to make this recipe a creamy, thick delight; I'm glad I took the time.  

Ingredients

Yields: 6-3/4 cup containers

2-13.5 oz cans unsweetened organic coconut milk

1/4 cup arrowroot starch

1 pack Knox gelatin

1 scoop Whey protein isolate

4 tbsp agave syrup 

3/4 cup of previously prepared yogurt or 1 pack of yogurt starter culture

Directions

Place the coconut milk in a 3 quart saucepan.

Heat milk to 115 degrees Fahrenheit, then cool to 110 degrees Fahrenheit.  

Add thickeners to a little of the milk, then add the mixture to the rest of the milk.   

Stir yogurt starter, whey protein isolate and the agave syrup into mixture.

Pour the yogurt mixture into the containers and place into yogurt maker.

Allow mixture to culture for about not more than 24 hours.  The longer the culture time, the more sour the yogurt flavor.

Place in refrigerator for 24 hours to set the yogurt.

This is plain yogurt is will not be sweet.  It can be used in place of sour cream. 

To sweeten add fruit, all fruit jelly, or a little more maple or agave syrup.  Vanilla extract adds a nice touch.  Sprinkle with granola for a crunchy creamy treat.

Enjoy!

Organic Coconut Milk

Ingredients

Yields: 4 cups

2 cups dried flaked unsweetened organic coconut

4 cups boiling water

1 tsp vanilla extract (optional)

2 tsp maple syrup (optional)

Directions

Place the coconut in a blender or food processor.

Pour two cups of boiling water over the coconut and blend for 2 minutes.

Allow mixture to set for about 15-20 minutes.

Place a jelly strainer over the top of the blender canister and invert over a container.

Squeeze the milk out of the mixture.  You may need kitchen gloves to protect your hands.

Place the coconut meat back into the blender or food processor, add two more cups of boiling water, blend for 2 minutes and allow to soak again for ~15 minutes.


Squeeze and strain the milk as previously.

Add maple syrup and vanilla extract if desired.


Store in the refrigerator for up to three days.