Curried Green Beans

This is a super simple recipe and makes a nice side to a larger meal. The coconut oil gives a pleasant flavor and combines well with the curry spice. I like to serve green beans with mashed potato, veggie burgers and hot sauce, and salad - which is what I made for lunch today. :-)

Ingredients:
Approx 4 cups fresh green beans, washed, tailed and headed and snapped in 1/2's
1 TBSP coconut oil
1 tsp curry powder
1/4 tsp asafoetida (optional)
Approx 2 TBSP water
1/2 tsp sea salt

Heat a sautee pan, and add coconut oil. When hot sprinkle in the spices, and stir-fry for a few seconds.
Add the beans and stir- fry a few seconds. Add water, and cover.

Cook approx 10 min over medium low heat til al dente (= they still have some crunch and a nice green color).When done, sprinkle in salt, stir, and remove from heat.

Serve hot. :-) Bonne Appetite!

Raspberry Chocolate Oat Slices

Dessert time! :-D

Here's my latest experimental invention from the "science lab" kitchen! Delicious decadent raspberry chocolate oat slices made with the best of ingredients! Actually, I was stumped what to make for dessert today, so I just used whatever ingredients we had available at home to create this dish - as they say - necessity is the mother of invention. Can easily be vegan-ized.


Serves 8 slices.

Ingredients:
Please bear in mind I just created this on the spur of the moment using my hands to measure, so measurements are approximate.
Pie base:
Approx 2 cups rolled oat-flakes
3/4 cup walnut pieces
Approx 1/2 cup pure organic cane sugar (brown)
A pinch of sea salt
Approx 1-2 TBSP cold butter or organic extra virgin coconut oil
1 1/2 tsp organic vanilla essence

Blend the oats and walnuts into a coarse meal. Cream together with the rest of the pie base ingredients and press evenly into a glass pie dish. Bake in a pre-heated oven at 380 degrees Fahrenheit until golden brown - approx 20 mins. Remove from oven and set aside to cool.

Filling:
10 dried organic figs, rinsed and chopped small
1 tsp organic vanilla essence
Approx 1 1/2 - 2 TBSP organic extra virgin coconut oil - soft (but not melted)
Approx 1/2 cup organic drinking chocolate powder (or cocoa or carob powder)
Approx 3 TBSP organic maple syrup or to taste
1/2 cup almond meal (optional)

Blend all the filling ingredients together into a thick paste. Gently pat evenly into the cooled baked pie shell.

Topping:
1 cup fresh whole raspberries washed and drained
1 bar 75% dark chocolate melted in double boiler

Sprinkle fresh raspberries over the filled pie. Pour the melted chocolate on top of the raspberries.

Place in freezer for 10 minutes to firm up the melted chocolate. Remove from freezer and serve as a memorable dessert! :-)

Sprouted Wheat and Banana Muffins

I know, yet another muffin recipe, but hey I like experimenting! :-)
The almond meal mellows out the sprouted wheat flavor abit and creates a lighter pastry. These are more like a sweet spice bread than a typical muffin and the flavor is remiscent of banana bread with a hint of coconut flavor. :-)

Ingredients:

Approx 3 1/2 cups sprouted wheat flour
2 cups almond meal
3 tsp aluminium free baking powder
3 TBSP cinnamon powder
1/2 tsp cardamom powder
1 tsp nutmeg powder


 Mix all the above evenly.


2 banana's peeled and chopped roughly
Approx 1/2 cup coconut oil
1 cup maple syrup
2-3 TBSP vanilla essence


Blend all the above ingredients til smooth.


Mix wet and dry ingredients with enough cool water to create a thick wet dough (sprouted wheat flour already has alot of moisure, so less liquid is better than more).

Spoon the mixture into a greased muffin tray or muffin cases. I also put a light dusting of almond meal in when I use a muffin tray, to help prevent sticking. Bake at 375 degrees Fahrenheit for approx 35-40 mins til dark golden brown.

Gently remove from tray while warm. Makes approx 12 large muffins.

Good served warm or cold. I like them warm with butter. :-)