Polynesian Salad, White bean dip with pita chips, South Indian Coconut Rice, Coconut cream lime pie

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.

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.

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

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.