Tropical Pina Colada Smoothie

Ingredients

• 1 cup frozen pineapple
• 3/4 cup coconut milk
• 1 banana
• 1/2 cup orange pieces
• optional: 3 tbsp coconut meat

Directions

1. Blend all ingredients well in Blendtec blender and serve immediately!

Coconut Lentil Soup

Ingredients

• 1 cup yellow split peas
• 1 cup red split lentils
• 7 cups water
• 1 medium carrot, diced
• 2 tbsp fresh peeled minced ginger
• 2 tbsp curry powder
• 2 tsp coconut oil
• 8 green onions, thinly sliced
• 2 cloves garlic
• 1/3 cup tomato paste
• 1 can coconut milk
• sea salt to taste
• handful cilantro chopped

Directions

• Wash the split peas and lentils under warm water and rinse until the water is no longer murky
• Place them in a large stock pot and cover with water and bring to a boil
• Reduce heat to a simmer, add the carrot and 1 tbsp of ginger
• Cover and simmer for about 30 min or until the split peas or soft
• In a small skillet heat coconut oil on low heat, add the curry powder, and brown lightly, then add the green onions, and the remaining ginger
• Saute for 2 min stirring constantly, then add the tomato paste and saute for another 2 minutes
• Add this mixture to the simmering lentils, along with the coconut milk, and the sea salt
• Simmer uncovered for 20 min to thicken the soup.  Add water if you like it to be a thinner consistency
• Garnish with green onions and cilantro and serve

Serves: 6

Prep time and Cook time: 45 min

Recipe courtesy of www.101cookbooks.com with adjustments made by me!

 

 

 

Tempeh and Sweet Potato Curry

 

Ingredients

• 1 cup long-grain brown rice
• 2 cups water
• 1 (8-ounce) package tempeh
• 1 & 1/2 cups low-sodium vegetable broth
• 1 yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1 tbsp freshly grated ginger
• 1 tbsp ground curry powder
• 2 tsp ground cumin
• 1/2 tsp tumeric
• 1/2 green jalapeno minced
• 1 (13.5-ounce) can light coconut milk
• 1 large sweet potato, peeled and cut into 1/2-inch chunks
• 1/2 pound green beans, trimmed at ends and cut into 1-inch pieces
• 1/4 cup chopped cilantro, chopped
• sea salt to taste

 

Method

• Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender \
• Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.
• Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat
• Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally
• Stir in curry poweder, tumeric, cumin and minced jalapeno cook for 1 minute
• Add coconut milk, potatoes, tempeh and remaining 1 cup broth, bring to a boil.
• Reduce heat to medium low, cover and cook 10 minutes.
• Stir in green beans and return to a simmer, uncovered.
• Cook about 5 minutes longer or until potatoes and green beans are tender
• Stir in 3 tablespoons cilantro and salt.
• To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro

Serves 4- 6

Cook time and prep time:

Thai Red Coconut Curry with Tofu

Ingredients

Sauce

• 4 tbsp tomato paste or crushed tomato
• 1 small onion, peeled and quartered
• 1 thumb-size piece ginger peeled and sliced
• 3 cloves garlic
• 2 tbsp soy sauce
• 1 tbsp paprika
• 1/2 tsp red chili powder
• 1 heaping tbsp coriander seeds, ground
• 1-2 red chilies, depending on how spicy you want it
• 1/2 tsp turmeric
• 1 tbsp ground cumin
• 2 kaffir lime leaves (if available)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 can coconut milk
• juice of 1/2 – 1 lime
• sea salt to taste

Stir Fry

• 1 cup fresh basil leaves (roughly chopped if large) chopped
• 1 green pepper diced largely
• 1 red pepper diced largely
• 1 bunch bok choy
• 8-10 mushrooms quartered
• 1 package tofu diced in one inch cubes
• 1 tbsp lemon juice
• 1/2 tsp tumeric
• 1/4 tsp red chili powder
• 1 tbsp grape see oil
• 1 tsp ground coriander seeds
• 1 clove garlic minced
• 2 tsp coconut oil
• 2 tbsp cilantro for garnish

Directions

• In a food processor or Blendtec blender, combine all ingredients for sauce and blend well
• In a bowl combine lemon juice, tumeric, red chili powder, grape see oil, coriander seeds, and garlic and mix well.  Toss tofu in this mixture
• In a skillet heat coconut oil on medium heat.  Add tofu to skillet and brown on each side.  Remove from skillet once browned and set aside in a bowl
• In the same skillet sautee green pepper for 3-5 minutes on low to medium heat, ensure it is still crisp, add mushrooms and saute for an additional 3 min.  Add bok choy and saute for 3 min
• Add sauce to the veggies and heat
• Add basil and cook until slightly wilted.   Then add tofu
• Garnish with cilantro
• Serve with brown rice or quinoa

Variation: for those who eat chicken or shrimp, you can add it to this recipe instead of the tofu

Prep time and cook time 30-45 min

Serves 2-4