Spicy Beet & Apple Chutney

This spicy beet and apple chutney is a tasty pairing with cheese, yogurt, sandwiches, sausages and burgers or served as a dip.

Spicy Beet & Apple Chutney
Servings
16servings
Ingredients
3 cups golden or red beets peeled and finely diced
2 1/2 cups green apples finely diced
1 each red onion finely diced
1/2 cup balsamic vinegar
1 tbsp ginger grated
1/2 cup maple syrup
1/4 cup raisins
1 tbsp mustard seeds
1/2 tsp cumin seeds
pinch Salt and pepper

Course Brunch
Cuisine Appetizers
Instructions
Place beets in a large pot; add a small layer of water just to cover. Bring to a boil; cook until water evaporates and beets are fork tender when pricked. If the water evaporates before they cook, add another ½ cup (125 mL).
Add apples, onion, vinegar, ginger, maple syrup, raisins and mustard seeds; reduce heat to medium. Cook for about 20 to 25 minutes, mashing beets and apples with a potato masher until soft. Season with salt and pepper.
Recipe Notes
Nutrients per serving: 69 calories, 0 g fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 34 mg sodium, 16 g carbohydrates (1 g fibre, 13 g sugar), 1 g protein

Lentil-Spinach Salad With Feta and Grapes

Canada produces most of the world’s lentils. They are so versatile and take well to all kinds of flavours – especially vinegar – which makes them a perfect addition to any salad.

Servings Cook Time
4 15minutes
Ingredients
1  shallot thinly sliced
3 tbsp apple cider vinegar
1 tsp sugar
1/4 tsp salt
1  can small brown lentils drained and rinsed
1  carrot very finely chopped
1/4 cup cold-pressed canola oil or extra-virgin olive oil
fresh black pepper to taste
8 cups packed baby spinach
1 cup seedless red grapes sliced in half
1 cup crumbled feta cheese
Instructions
Combine shallot with vinegar, sugar and salt in a large bowl. Stir and let stand for 15 minutes or until lightly pickled.
Stir in lentils, carrot and oil. Season with pepper.
Add spinach; toss well to combine.
Divide among 4 plates; top with grapes and feta.
Recipe Notes
Per serving:  610 calories, 32 g protein, 23 g fat (7 g saturated fat), 70 g carbohydrates, 31 g fibre, 33 mg cholesterol, 630 mg sodium

Bailey’s Delight Recipe

Sweet and creamy, with the kick of alcohol, this beverage is perfect for winters giving you something delicious to sip on as well as warming you up from within.

How to Make Bailey’s Delight

  1. Heat milk in a saucepan along with cinnamon and cardamons to develop flavour.

 

  1. Pour Bailey’s in a tall glass and add the flavoured milk to it. Mix well using a fork.

 

  1. Finish with grated chocolate on top.

Tandoori Lamb Chops Recipe

How to Make Tandoori Lamb Chops

  1. Apply salt and ginger & garlic to lamb chops and keep aside for 20 min.
  2. Take a bowl and make marinade with rest of the ingredients.
  3. Apply marinade to the chops and leave the bowl covered for another 30-60 min.
  4. Arrange lamb chops in the skewers and cook in the pre-heated tandoor till tender.
  5. Once chops are cooked and have nice charred texture on top, remove from tandoor.
  6. Garish with fresh coriander leaves; serve hot with mint chutney and onion rings
Key Ingredients: hung curd, red chilli, garam masala, coriander powder, cumin seeds, turmeric, salt, lemon juice, ginger, garlic, lamb meat

Fennel Seeds: Exciting Ways to Add Saunf to Your Diet + Fennel Tea Recipe

Spices grow in abundance in India, in a staggering variety that baffles the mind and takes almost everyone by surprise. A regular Indian kitchen is usually flush with spices that are indispensable to regular cooking and almost a necessity in creating some exquisite and appeasing delicacies. One great thing about spices is the versatility that comes accompanied with them. Indian herbs and spices have long been customary in the Ayurvedic repertoire. Turmeric, popularly known as haldi, has been known as an all-rounder not only in the culinary field but also in taming some of the commonest health woes.

Today, the limelight falls on another special member of the world of spice – saunf. While many commonly use these humble seeds as a mouth-freshner, it also finds a dedicated spot in rustling some of the most lip-smacking Indian delicacies. The benefits of consuming saunf on a regular basis are many. According to Shilpa Arora ND, a renowned Health Practitioner, Nutritionist and certified Macrobiotic Health Coach, fennel seeds have health benefiting properties that help regulate blood pressure, tackle water retention, improve sight, relieve from asthma and also help purify blood.

fennel 625

Fennel seeds are extensively used in North Indian cooking

In Ayurveda text books, saunf finds great mentioning. It is among those few ingredients that are known to balance the three doshas – vata, pitta and kapha. Fennel seeds are great for digestion and have cooling properties. These can also help in tackling breastfeeding issues. Ayurveda expert Vasant Lad in his book, The Complete Book of Ayurvedic Home Remedies notes, “1 teaspoon of fennel seeds can be boiled in a cup of water, cooled down and given to the baby in small quantities. This will help wash out kapha from the infant’s body. It will help stimulate the appetite and boost the digestive enzymes”.

 

Fennel seeds are best enjoyed raw, chewing on them and experiencing its sweet juice is something enjoyed by many across the country. Indian cooking also uses saunf to its full capacity, if you have been looking for ways to add more of this super spice in your diet here are some interesting ideas:

 

Soups and Salads

 

Believe it or not, adding fresh fennel seeds to your regular soups and broths with add a whiff of freshness and a burst of exquisite flavour to your soups. A sprinkling atop salads will give a whole new character to your meal.

salads 625

Add a burst of flavour by introducing fennel to your meals

Roasted is best

 

Take a tablespoon of fennel seeds and put them on hot tawa, allow them to roast evenly, mildly grind and use in a range of dishes – the quickest of all would be to whip up some raita adding freshly roasted, ground fennel seeds, chopped onions and some salt and pepper.

 

The bakes

 

Fennel seeds can be used in little quantities in baking larger, fuller savoury preparations.

 

Drink it

 

The easiest would be to simply add half a teaspoon of fennel seeds in your drinking water and sip on it all day long. Some people even add these to their daily cup of green tea. We love our freshly brewed fennel tea spiked with some of our favourite ingredients.

fennel tea

Fennel tea

How to make fennel tea

 

The recipe doesn’t get easier than this. Follow these fuss-free steps.

 

Take a teaspoon of saunf and grind them. It is best to use mortar pestle to ensure slow release of flavours.

 

Take ground fennel seeds and place it in a cup, pour boiling water and leave for 10 minutes.

 

Strain, add a bit of honey, tulsi leaves, black pepper or ingredients of your choice or simply enjoy plain.

 

Fennel leaves can also be used in the similar fashion, just that the leaves need to be in excellent health, free from any infestation. Let the leaves steep for 15 minutes

Coconut Chicken Tenders

If you love fried chicken you’ll enjoy these paleo coconut chicken tenders!

Coconut Chicken Tenders

Fried chicken fingers are one of my all time favorite fast food dinners! I especially enjoy spicy chicken fingers with a good blue cheese dip.

Coconut chicken tenders can be made easily at home with real food ingredients.

Coconut Chicken Tenders

Free E-Book:  Coconut Flour Recipes! Learn how to bake with coconut flour with my new e-book, Coconut Flour Recipes. I’ll teach you how to bake coconut flour bread, pancakes, cookies and much more! You can download it for free here.

Coconut Chicken Tenders

Ingredients:

  • 4 Boneless Skinless Chicken Breasts, sliced lengthwise into strips
  • 2 egg whites, lightly beaten. Egg whites are used for a crispier chicken finger but whole eggs will also work fine in this recipe too.
  • 1/4 Cup Coconut Flour
  • 1/4 cup arrowroot powder
  • 1/2 Cup Shredded Coconut
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon pepper
  • Coconut Oil

Instructions:

  1. You will want to fry your chicken fingers in 2-3 inches of coconut oil. The amount of oil you use will depend on the size of the skillet you use.
  2. Melt coconut oil in skillet over medium heat, approximately 375 degrees.
  3. Mix coconut flour, arrowroot powder, salt and pepper together in a medium bowl.
  4. Pour shredded coconut into a small bowl and set aside.
  5. Next your going to dip the chicken strips into the flour mixture. Make sure they’re well coated with the coconut flour and arrowroot flour mix.
  6. Then dip the chicken strips into the egg whites.
  7. Now your going to coat the chicken with shredded coconut. Dip the chicken strips into the coconut and place them on a clean plate.
  8. Once all the chicken is coated you’re ready to fry them up!
  9. Test your first chicken strip in heated coconut oil. The chicken should turn golden brown and be completely done in 4-6 minutes.
  10. If the chicken fries up too quickly, adjust heat and test another piece.
  11. Turn chicken fingers half way through cooking.
  12. Serve hot with a side homemade dipping sauce. Enjoy!
Coconut Chicken Tenders
Author: The Coconut Mama
Ingredients
  • 4 Boneless Skinless Chicken Breasts, sliced lengthwise into strips
  • 2 egg whites, lightly beaten. Egg whites are used for a crispier chicken finger but whole eggs will also work fine in this recipe too.
  • ¼ Cup Coconut Flour
  • ¼ cup Arrowroot Powder
  • ½ Cup Shredded Coconut
  • ½ Teaspoon Sea Salt
  • ¼ Teaspoon Pepper
  • Coconut Oil for frying
Instructions
  1. You will want to fry your chicken fingers in 2-3 inches of coconut oil. The amount of oil you use will depend on the size of the skillet you use.
  2. Melt coconut oil in skillet over medium heat, approximately 375 degrees.
  3. Mix coconut flour, arrowroot powder, salt and pepper together in a medium bowl.
  4. Pour shredded coconut into a small bowl and set aside.
  5. Next your going to dip the chicken strips into the flour mixture. Make sure they’re well coated with the coconut flour and arrowroot flour mix.
  6. Then dip the chicken strips into the egg whites.
  7. Now your going to coat the chicken with shredded coconut. Dip the chicken strips into the coconut and place them on a clean plate.
  8. Once all the chicken is coated you’re ready to fry them up!
  9. Test your first chicken strip in heated coconut oil. The chicken should turn golden brown and be completely done in 4-6 minutes.
  10. If the chicken fries up too quickly, adjust heat and test another piece.
  11. Turn chicken fingers half way through cooking.
  12. Serve hot with a side homemade dipping sauce. Enjoy!

Golden Milk (Turmeric Tea Recipe)

Golden milk helps to reduce inflammation, joint pain and boosts the immune system.

Reduce Inflammation, Joint Pain and Boost Your Immune System with this Golden Milk Recipe

Golden milk is a powerfully anti-inflammatory & nourishing beverage packed with antioxidants.

What is Turmeric?

Turmeric is a golden-yellow spice originally from India.

It is one of my favorite all-time, multi-talented remedies for many different ailments. It can be used as an anti-inflammatory for people suffering from arthritis, joint pain, and muscle pain. It also aids in digestion, works as an anti-parasitic, and anti-bacterial.

One problem with turmeric is its low levels of bioavailability. This is why we add black pepper to the recipe! Black pepper enhances bioavailability of Turmeric, making it easy for your body to absorb the curcumin.

This turmeric milk recipe is an amazing drink my family and I enjoy drinking before bed.

I always sleep so well when I make this in the evenings.

Reduce Inflammation, Joint Pain and Boost Your Immune System with this Golden Milk Recipe

Golden Milk (Turmeric Tea Recipe)

Yields 2 cups of golden milk.

Ingredients:

  • 2 Cups Coconut Milk
  • 1/2 Teaspoon Turmeric Powder
  • Pinch Black Pepper
  • 1 Teaspoon Cinnamon
  • 1/8 Teaspoon Nutmeg
  • 1/8 Teaspoon Cloves
  • 1/4 Teaspoon Vanilla Extract
  • 1-2 Tablespoons Raw Honey

Instructions:

  1. Warm coconut milk in a small sauce pan over low heat.
  2. Mix in turmeric, spices, vanilla and honey.
  3. Stir well.
  4. Pour into two cups and enjoy!
Golden Milk (Turmeric Tea Recipe)
Author: The Coconut Mama
Serves: 2 servings
Ingredients
  • 2 Cups of Coconut Milk
  • ½ Teaspoon of Turmeric
  • Pinch of Black Pepper
  • 1 Teaspoon Cinnamon
  • ⅛ Teaspoon of Nutmeg
  • ⅛ Teaspoon of Clove
  • ¼ Teaspoon of Vanilla Extract
  • 1-2 Tablespoons of Raw Honey
Instructions
  1. Warm coconut milk in a small sauce pan over low heat.
  2. Mix in turmeric, spices, vanilla and honey.
  3. Stir well.
  4. Pour into two cups and enjoy!

Tom Kha Gai (Thai Coconut Soup) Recipe

Tom Kha Gai (also known as Thai Coconut Soup) is a delicious soup with a coconut milk, chicken broth and a variety of vegetables and spices.

Tom Kha Gai

Tom Kha Gai (also known as Thai Coconut Soup) is a delicious soup with coconut milk, chicken broth and a variety of vegetables and spices.

I’ve ordered Tom Kha Gai from several different Thai restaurants and have loved it every time. To make this nourishing soup at home you’ll need to seek out a few uncommon ingredients from your local Asian market. Don’t let that discourage you from making this dish. It’s well worth the effort, I promise!

If you love Thai soups I highly recommend you check the book, Thai Soup Secret by my friend Craig Fear!

Thai Soup SecretThe Thai people have a well kept secret. For hundreds of years, they’ve known about the healing power of their traditional soups. Over the course of several trips to Thailand, Nutritional Therapist Craig Fear, realized there were so many simple, delicious and healthy Thai soups that were unknown to most people in the West. He set about sampling, photographing, and collecting dozens of soup recipes that are easy re-create in western kitchens. The result is the Thai Soup Secret!

The Thai Soup Secret includes 40 recipes for medicinal broths, congees and authentic soups, all of which will help you progress towards a healthier life. Best of all, of the recipes are designed to be simple, without hours of preparation or long lists of hard to find ingredients.

Besides being geared towards health and wellness The Thai Soup Secret is also for anyone who just loves Thai food! If a trip to Thailand is not on your agenda anytime soon then this book will be your next best option for discovering the wonderful world of Thai soups!

SPECIAL COUPON: Use coupon code coconutmama25 for a 25% discount!

Order The Thai Soup Secret

 

Tom Kha Gai Recipe

Tom Kha Gai Recipe

This recipe is from the book, The Thai Soup Secret by Craig Fear.

Ingredients

Serves 1-2

  • 1-2 cups chicken broth
  • 1 (14-ounce) can full-fat coconut milk
  • 2 stalks lemongrass, cut into ¼  inch slices
  • 1 inch piece of fresh Thai galangal, cut into ⅛ – ¼ inch slices
  • 8-10 kaffir lime leaves, ripped in half
  • 2-3 cooked or raw chicken thighs or breasts, cut into 1 inch pieces
  • 1-3 Thai bird’s eye chiles, sliced into rings
  • 1 medium onion, coarsely chopped
  • 1 medium tomato, coarsely chopped
  • 1 cup oyster, shiitake or straw mushrooms, coarsely chopped
  • Cooked jasmine rice for serving (optional)

Seasonings, to taste

  • Fish sauce
  • Fresh lime juice
  • Coconut sugar
  • Fresh cilantro, coarsely chopped
  • Scallions, finely chopped

Directions

  1. Bring coconut milk and chicken broth to a gentle simmer. For a thicker consistency use less broth and more coconut milk and vice versa.
  2. Add the lemongrass, galangal, kaffir lime leaves and simmer for 5-10 minutes.
  3. Add the chicken. For cooked chicken, gently simmer for 1 minute to reheat. For raw chicken, gently simmer for 2 -3 minutes or until it’s cooked through and no longer pink in the middle. Be sure not to boil the soup, as this will make the chicken overly tough.
  4. Add the bird’s eye chiles, onion, tomato and mushrooms and simmer for 2 -3 more minutes. For a mild spice, use only one chile, for a medium spiciness use two and for a really good kick, use three. For zero kick, it’s OK to not use any chiles at all!
  5. Ladle the soup into individual bowls and add seasonings, especially the lime juice and fish sauce (which add the salty and sour flavors), to taste.
  6. Serve with a side of jasmine rice, optional.

 

Tom Kha Gai (Thai Coconut Soup) Recipe

Print
Author: Tiffany
Serves: 2 Servings
Ingredients
  • 1-2 cups chicken broth
  • 1 (14-ounce) can full-fat coconut milk
  • 2 stalks lemongrass, cut into ¼ inch slices
  • 1 inch piece of fresh Thai galangal, cut into ⅛ – ¼ inch slices
  • 8-10 kaffir lime leaves, ripped in half
  • 2-3 cooked or raw chicken thighs or breasts, cut into 1 inch pieces
  • 1-3 Thai bird’s eye chiles, sliced into rings
  • 1 medium onion, coarsely chopped
  • 1 medium tomato, coarsely chopped
  • 1 cup oyster, shiitake or straw mushrooms, coarsely chopped
  • Cooked jasmine rice for serving (optional)
Instructions
  1. Bring coconut milk and chicken broth to a gentle simmer. For a thicker consistency use less broth and more coconut milk and vice versa.
  2. Add the lemongrass, galangal, kaffir lime leaves and simmer for 5-10 minutes.
  3. Add the chicken. For cooked chicken, gently simmer for 1 minute to reheat. For raw chicken, gently simmer for 2 -3 minutes or until it’s cooked through and no longer pink in the middle. Be sure not to boil the soup, as this will make the chicken overly tough.
  4. Add the bird’s eye chiles, onion, tomato and mushrooms and simmer for 2 -3 more minutes. For a mild spice, use only one chile, for a medium spiciness use two and for a really good kick, use three. For zero kick, it’s OK to not use any chiles at all!
  5. Ladle the soup into individual bowls and add seasonings, especially the lime juice and fish sauce (which add the salty and sour flavors), to taste.
  6. Serve with a side of jasmine rice, optional.