Polynesian Salad
8 large handfuls of arugula
4 pears cut into strips
Flesh of 2 young coconuts
2 kiwis cut into slices
2 cups julienned snow pea pods
2 tbsp lime juice
½ cup coarsely cut cilantro leabes
½ tsp sea salt
1 tbsp finely chopped gingerroot
Dressing:
2 tbsp lemon juice
2 tbsp lime juice
zest of ½ lemon and ½ lime
3 tbsp sunflower oil
1 tbsp finely chopped ginger root
1/3 cup dried figs
1/3 cup dried apricot
4 tsp water
Sea salt
Black pepper
Mix arugula and dressing. In separate
bowl mix other ingredients.
When serving, place mound of second mixture onto bed of arugula.
When serving, place mound of second mixture onto bed of arugula.
White bean dip with pita chips
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Sea saltalt
Black pepper
6 pitas
1 teaspoon dried oregano
Preheat the oven to 400 degrees F. Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Sea saltalt
Black pepper
6 pitas
1 teaspoon dried oregano
Preheat the oven to 400 degrees F. Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8
wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil
over the pitas. Toss and spread out the wedges evenly. Sprinkle with the
oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and
golden in color. Serve the pita toasts warm or at room temperature alongside
the bean puree.
South Indian Coconut Rice
- About 2 cups freshly grated coconut
- 1 cup of medium grained rice, soaked in some water for
at least 20 min and cooked such that grains are separated. Left overs work
great too.
- 2 tsp split black gram (urad dal)
- 2 tsp Bengal gram (channa dal), soaked in some warm
water for 10 minutes
- 3-4 dried red chillies (or as per taste)
- 1 tsp mustard seeds
- 1/4 tsp asafoetida powder
- few sprigs of curry leaves
- few cashews (anywhere from 5-10)
- salt to taste
Grate fresh coconut flesh.
In 1 tsp oil (or ghee for added
flavor), temper the seeds. Once they start popping, add the urad dal, channa
dal, red chillies, cashews, curry leaves and asafoetida. You don't have to add
curry leaves now - can add it later.
Once the lentils have browned and
cashews roasted, add the grated coconut and stir for 5-10 min or until the
coconut gets toasted and turns slightly reddish brown.
Now add the rice. Mix well until
combined.
COCONUT CREAM LIME
PIE
Crust:
1/2 cup macadamia nuts
1 cup shredded coconut
Crust:
1/2 cup macadamia nuts
1 cup shredded coconut
3-4 chopped
seedless dates
½ tsp
vanilla
pinch of sea
salt
Cream filling:
1 young coconut meat
1/4 cup coconut water, if needed
4 tablespoons melted coconut oil
2 tablespoons coconut nectar
2 peeled lime
Pinch of Himalayan salt
½ teaspoon ginger powder
½ teaspoon vanilla powder
To make the crust: pulse the macadamia nuts in a food processor then add the remaining ingredients and process until it lumps together. Press into a small pie dish.
To make the cream filling: blend all the ingredients until smooth, white and they look like a delicious cloud. If it's too thick to blend, add a little but of coconut water. Spread evenly into your crust and put in the fridge for ideally 48 hours before serving.
Cream filling:
1 young coconut meat
1/4 cup coconut water, if needed
4 tablespoons melted coconut oil
2 tablespoons coconut nectar
2 peeled lime
Pinch of Himalayan salt
½ teaspoon ginger powder
½ teaspoon vanilla powder
To make the crust: pulse the macadamia nuts in a food processor then add the remaining ingredients and process until it lumps together. Press into a small pie dish.
To make the cream filling: blend all the ingredients until smooth, white and they look like a delicious cloud. If it's too thick to blend, add a little but of coconut water. Spread evenly into your crust and put in the fridge for ideally 48 hours before serving.
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