coconut

Curried Coconut Chicken and Veggies

I love curry. I love coconut, yes I do. I love them together, how 'bout you?

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This recipe contains chicken, but you can substitute tofu or tempeh. Another option is to just eat it veggie-style.

Curried Chicken with Veggies

Ingredients

3 Tbsp curry powder divided 1/2 tsp salt 6 organic boneless, skinless thighs cut into thirds 2 Tbsp organic coconut oil 1 large onion, diced 4 cloves of garlic, minced 1 Tbsp ginger root, minced 1/2 tsp cayenne pepper 1 Tbsp honey 2 cups organic chicken (or veggie) broth 1 cup organic coconut milk (out of a can, I use full-fat because why not) 2 large organic carrots, sliced to 1/2-inch pieces 1 large yam or sweet potato, cut into 1-inch cubes 6 large kale or chard leaves, de-stemmed, rinsed and sliced 1 package organic frozen mixed veggies

Instructions

1) Combine 2 Tbsp curry powder and sea salt in a bowl. Add chicken/tofu and turn to cover evenly. Allow to sit in fridge for up to 1 hour.

2) Melt coconut oil in a large pot over medium heat.

3) Add onion, garlic and minced ginger root. Stir for about 2 minutes. Add remaining curry powder, protein, cayenne and honey. Cook for about 5 more minutes then add chicken broth and coconut milk.

4) Bring to a boil then reduce heat to medium and simmer. Add carrots and sweet potatoes, cover the pot and cook until the veggies are tender, about 13 minutes. Add package of mixed veggies and allow them to thaw and cook, then add greens and simmer until they are softened. Serve over rice, quinoa or millet in a bowl.

"Hurricane Sandy" Cocoa Oat Truffles

cocoa

cocoa

I've had this recipe from Whole Foods Market sitting on my counter for, oh, I don't know, maybe a month?

Nothing like a little restlessness and impending hurricane-bound cabin fever to get a guy in the kitchen! No day like today to make something that doesn't require a fridge to keep it tasty. ;) I added a few additional ingredients but have to give credit where credit's due. Thanks, WFM. ;)

Remember: ORGANIC ingredients are always your best bet. 

COCOA OAT TRUFFLES

Ingredients

1 cup rolled oats

1 cup finely chopped pitted dates

1/4 cup unsweetened cocoa powder, divided (I used raw cacao by Navitas)

1/2 cup almond butter

1/4 raisins

1/4 cup roasted, salted pumpkin seeds

2 tsp. pure vanilla extract

pinch nutmeg pinch cinnamon

hint: you want to use a food processor that is bigger than the 21-ounce machine I used. When everything didn't fit, I tried to use my Vitamix and learned something: Vitamix machines don't make good food processors.

Instructions

1) Place oats in a food processor and process until finely ground.

2) Add dates, cocoa, almond butter, vanilla, nutmeg and cinnamon and process together until finely ground and sticking together.

3) Roll into balls in your palms about 2 tsp each, pressing firmly so the mixture stays together.

4) Place remaining cocoa on a shallow plate and roll each ball into the powder. (I skipped this step because I was tired and there's a hurricane coming).

ENJOY!!