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Tisrayanche Suke / Goan Clams Dry

Tisrayanche Suke Goan Clams Dry
Tisrayanche Suke / Goan Clams Dry
photo by recipe author

 

Servings: 4
Preparation Time: 50 minutes

  • 1.1 pounds fresh clams
  • 1/2 cup dried coconut
  • 1 large onion, finely chopped
  • 1-2 green or red chilis (not dry) slit into halves
  • 4-5 Kokum / Gracinia indica
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • salt to taste
  • some water

Open clams into halves using a sharp knife. Then lift all the flesh from one shell, and drop it in the other and discard the shell with no flesh. Repeat for all the remaining clams.

Wash clams well in pure water 3-4 times then coat in turmeric powder and set aside for 10 minutes.

In a heavy bottom vessel, add these clams, and cook uncovered on medium high heat for 5 minutes, stir occasionally. (If you feel the clams are too dry, then add a tablespoon of water. Usually you do not require water for this.)

Now add dried coconut, chopped onions, slit chilis, and red chili powder. Mix well. Cover and cook on medium high heat for 10-15 minutes. Check in between for dryness. Add water if required but keep in mind this recipe needs to be very dry. After 15 minutes, add kokum and salt to taste.

Mix well and cook another 2 minutes then switch off the stove. Serve with fish curry rice.

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Blissful Blueberry Muffins

Blissful Blueberry Muffins
Blissful Blueberry Muffins
photo by recipe author

Servings: 8-10
Preparation Time: 15 minutes

Make a sugar shell “crust” on the muffins:

  • 1/2 teaspoon organic raw sugar sprinkled over each muffin top before baking

Preheat oven to 375° F.

Line a muffin tin with paper liners or grease each cup.

Melt butter in the bottom of a large bowl and whisk in sugar, lemon essential oil, vanilla extract, lemon zest, kefir, and egg until smooth.

Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries.

Divide between prepared muffin cups and then sprinkle each top with 1/2 teaspoon organic raw sugar.

Bake for 25 to 30 minutes, until tops are golden brown and a tester inserted into the center of muffins comes out clean.

Let cool in pan for 10 minutes then remove to wire rack and serve while still warm.

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Rustic Apple Tart

Rustic Apple Tart
Rustic Apple Tart
photo by recipe author

 

Servings: 8
Preparation Time: 30 minutes

Crust:

Filling:

Crust:

Combine flour, sugar, salt, butter and coconut oil in a food processor for about 5 seconds. Sprinkle ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it.

Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic wrap or wax paper and refrigerate until chilled, or roll out pastry and use it right away.

Filling:

Peel, halve and core the apples, and slice them crosswise about ¼ inch thick. Set aside the larger center slices, and coarsely chop the edge and any broken slices.

In a small bowl combine sugar and cinnamon. Set aside.

Preheat the oven to 400° F.

On a lightly floured work surface, roll out the pastry to a 12-by-12-inch circle and transfer to a large rimmed baking sheet.

Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top.

Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter and coconut oil.

Fold the pastry edge up and over the apples to create a 1-inch border. Brush with milk.

Bake the tart for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender.

Transfer the pan to a rack and let the tart cool. Serve warm or at room temperature.

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Homemade Coco Lopez for Pina Coladas

Homemade Coco Lopez for Pina Coladas
Homemade Coco Lopez for Pina Coladas
photo by recipe author

 

Servings: 6-8
Preparation Time: 15 minutes

Coco Lopez

Pina Colada for 2

  • 4 ounces Coco Lopez
  • 3 ounces pineapple juice
  • 3 ounces rum
  • 2 cups ice

Coco Lopez

First, make a simple syrup: Bring water and sugar to a boil in a medium sauce pan over medium to med-high heat. Stay with mixture and stir as it only takes about 3-5 minutes to become a simple syrup.

Add Coconut Cream Concentrate. Continue to stir, bring back to a slow boil and then reduce heat to low.

Cook for an additional 1-3 minutes on low heat. Remove from heat.

Add coconut oil. Stir until well incorporated. Allow to cool.

Store prepared Coco Lopez in a 1 pint mason jar.

Pina Colada

Blend all ingredients, except ice, together in blender until smooth.

Add ice and blend until desired consistency.

Annette from East Hampton, NY won $50 for this recipe and photo! Submit your recipes and photos here!

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Minty Cocoa

Minty Cocoa
Minty Cocoa
photo by recipe author

 

Servings: 2
Preparation Time: 5 minutes

Heat and whisk milk and cocoa powder in a saucepan over medium heat. Remove from heat and whisk in remaining ingredients.

Homemade Fresh Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Serve with natural marshmallows.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

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Pumpkin Pie Dip

Pumpkin Pie Dip
Pumpkin Pie Dip
photo by recipe author

 

Servings: 10
Preparation Time: 4 hours

  • 1 1/2 cups coconut milk, chilled*
  • 1/2 cup pumpkin puree
  • 4 ounces coconut milk yogurt
  • 1/4 cup maple syrup
  • 1 teaspoon pumpkin pie spice
  • Fruit, cookies, etc., for serving

In a blender, combine the chilled coconut milk, pumpkin puree, coconut milk yogurt, maple syrup and pumpkin pie spice. Blend until smooth.

If desired, cut the top off of a pie pumpkin and scoop out seeds. Pour dip into pumpkin shell. Refrigerate about 4 hours or overnight before serving. Serve with fruit or cookies.

Homemade Fresh Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!

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Maple Chocolate Pudding Popsicles

Maple Chocolate Pudding Popsicles
Maple Chocolate Pudding Popsicles
photo by recipe author

 

Servings: 6
Preparation Time: 15 minutes active, 6 hours to set

Mix cacao powder and corn starch. Over medium heat, whisk in milk one cup at a time, and stir in maple syrup. Continue to stir, bringing mixture to a boil, then boil and stir for a minute.

Turn off heat. Stir in coconut oil, vanilla, and salt.

Mix well, and allow to cool for about 30 minutes. Pour into popsicle molds, and freeze at least six hours. Store in the freezer.

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photo here!

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Gluten Free Coconut Curry Turkey Meatballs

Gluten Free Coconut Curry Turkey Meatballs
Gluten Free Coconut Curry Turkey Meatballs
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

In a large bowl, combine ground turkey, almond flour, coconut flour and egg. Mix until well blended and form into 1″ meatballs.

Place meatballs on a lightly oiled baking sheet. Bake at 375° F for about 20 minutes or until cooked through.

Meanwhile, heat coconut oil in a large skillet. Add garlic and onions and sauté until soft. Add in coconut milk, curry, salt and pepper. Cook over low-medium heat for about 10 minutes. Add meatballs to curry sauce and top with cilantro.

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!

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