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coconut milk

Chewy Macaroons

December 13, 2012
chewy-macaroons

The Christmas tree is up, the decorations are hung and my collection of Frank Sinatra Christmas tunes are on repeat. While many begin the frantic two-step of holiday frenzy I try to remind myself that these cooler months call for a slower, more introspective way of life. Even now as I type and my mind flirts with the notion of a hot bath and warm bed, I sigh with relief that the month of December has arrived. May we remember amongst the gifts, traditions and warm cider what this season truly is about.

This will be my first Christmas spent in Ireland and although I am often hit with pangs of homesickness for my family and friends in America, I am thankful to share this special season with my Irish family. For the holiday we are traveling to the countryside to be with my boyfriend’s family and as the trip nears I’m starting to wrack my brain with ideas for festive sweet treats to bring in hand. I’m thinking these Chewy Macaroons will make a lovely addition to the Christmas dessert selection. A bite into one of these sweet tasting treats and one will enjoy the contrast of a crispy exterior to a soft and chewy interior.

I wish you all a wonderful weekend filled with joy and expectancy of all the good things to come! And may you too find your days refined to a slower pace, leisurely changing from one minute to the next.

chewy-coconut-macaroons

Chewy Macaroons

Makes 12-14 cookies

Ingredients:

  • 1 cup light coconut milk
  • 1 Tbsp. coconut oil
  • ¼  cup maple syrup or brown rice syrup
  • ¼ tsp. sea salt
  • ¼ cup flour (I used spelt)
  • 1 tsp. vanilla extract
  • 2 cups unsweetened shredded coconut

Directions:

  1. Preheat oven to 350°F (176°C).  Boil milk on medium high and add coconut oil, sweetener of choice and sea salt. Whisk in flour. Boil for about 2 minutes and lower the temperature to medium low for another few minutes.
  2. Add mixture to a small mixing bowl and add vanilla. Stir in the shredded coconut.
  3. Drop rounded teaspoons onto a cookie sheet. Bake for about 16 minutes or until golden.
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Coconut Curry Butternut Squash Soup

October 3, 2012
coconut-curry-butternut-squash-soup

It’s a bright and crisp autumn day. The kind of day that is cheery but demanding of a colorful bowl of tasty soup, so that’s what I whipped up! The colder weather feels as if it is here to stay. There has been an ever so slight transition that is hard to grasp, a certain feel to the air. Even though the sunshine has managed to pop it’s head through the clouds, I can’t seem to get warm. To combat this I’ve wrapped myself up in a cozy sweater and I’m cooking up a storm in my kitchen.

Rich in phytonutrients and antioxidants – butternut squash in the perfect addition to an autumn meal. It delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. What’s more, with only a 1-cup serving, you get nearly half the recommended daily dose of antioxidant-rich vitamin C.

This is the perfect rich and creamy warming meal. Bright & vibrant, but also comforting. The butternut squash provides something sweet, the garam masala and curry bring a smoky flavor and the coconut milk is lush. I like to include live enzymes with every meal so I serve this soup along side a green salad and perhaps a slice of sprouted organic whole grain bread. This recipe will yield a generous pot of soup that you can invite friends over for or you can portion up left overs for lunch or you can freeze some for other quick meals.

coconut-curry-butternut-squash-soup-vegan-gluten-free

Coconut Curry Butternut Squash Soup

Vegan & Gluten-free

Serves 4

Ingredients:

  • 1 tsp. coconut oil
  • 1/2 tsp. cumin
  • 1 1/2 tsp garam masala
  • 2 tsp. madras curry powder
  • 1/2 medium onion, minced
  • 2 cloves garlic, minced
  • 2 cups butternut squash, peeled and chopped
  • 1 cup light coconut milk
  • 3 cups vegetable broth
  • salt and pepper to taste

Directions:

  1.  Add oil to a medium soup pot on medium heat. When oil is hot add onion, garlic and sauté. 
  2. Add cumin, garam masala, curry and mix well cooking another minute. Add broth, light coconut milk, butternut squash and cook covered until squash is soft, 12-15 minutes.
  3. Remove cover and using an immersion blender , puree soup until smooth. Season with salt and fresh pepper.
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