Oct 27, 2014
Oct 17, 2014
Serves 4 ~ Yummy!
- 3 cups raw, shredded unsweetened coconut
- 3 medjool dates, pitted
- 1/2 teaspoon alcohol-free pure vanilla extract
Blend ingredients in a food processor. Use a cookie scoop to make tablespoon-sized balls or roll by hand. Dehydrate at 105 degrees heat in a 220 -degree oven for 4 to 6 hours.
Delicious shrimp recipe to serve over steamed rice.
- 1 1/2 teaspoons olive or coconut oil
- 1 medium shallot, very finely chopped
- 1 small jalapeno, seeded and finely chopped
- 1 1/2 teaspoons finely grated lime zest
- 3/4 cup unsweetened coconut milk
- 1/2 teaspoon sugar
- 1 1/2 pounds shelled and de-veined medium shrimp
- 2 tablespoons finely chopped cilantro
- Steamed rice, for serving
- 1/4 cup dry-roasted unsalted peanuts, chopped
In a large skillet, heat the canola oil. When it begins to shimmer, add the chopped shallot and cook over moderate heat until softened, about a minute. Stir in the jalapeno and lime zest, then pour in the coconut milk. Add the sugar, season generously with salt and bring to a simmer. Add the shrimp and cook, stirring frequently, until opaque, about five minutes. Stir in the chopped cilantro. Spoon the shrimp and sauce over steamed rice, sprinkle with the peanuts and serve.
This simple fresh curry paste takes only minutes to prep. Delicious with healthy, sweet butternut squash and accompanying rice. Recipe can be made with prepared curry paste if time is limited.
- 1 small butternut squash, about 1-1/2 pounds
- 2 tablespoons coarsely chopped shallots or yellow onion
- 1 tablespoon coarsely chopped garlic
- 1 teaspoon peeled and coarsely chopped fresh ginger
- 2 fresh green jalapeno chilies or 1 fresh green serrano chili
- 3 tablespoons plus 1/2 cup water
- 3/4 cup coarsely chopped cilantro leaves and stems
- 1 can (14 ounces) unsweetened coconut milk (about 1 3/4 cups)
- 1 teaspoon salt
- 1/4 cup fresh basil leaves
Trim off the stem and blossom end of the butternut squash. Halve lengthwise and scoop out and discard the seeds and fibers. Cut into large chunks and carefully peel each chunk. Cut the peeled chunks into 1-inch pieces. You will have about 4 cups. Set aside.
In a small food processor or blender, combine the shallots or onion, garlic, ginger, chilies, the 3 tablespoons of water, and 1/2 cilantro. Grind until you have a fairly smooth consistency. You will end up with about 1/4 cup of bright green paste.
Shake the coconut milk can well. Spoon out 1/2 cup into a medium saucepan and bring to a gentle boil over medium heat. Cook, stirring occasionally, until it thickens and releases its sweet fragrance, about 3 minutes.
Add to the curry paste and cook for 1 to 2 minutes until it has dissolved into the coconut milk. Add the remaining coconut milk, 1/2 water, salt, and squash. Raise heat to high and bring curry to a boil. Turn down heat if necessary to maintain a gentle boil and continue cooking until the squash is tender. About 15 minutes.
In the meantime, cut all but a few of the basil leaves crosswise into thin strips. When the curry is cooked, stir in the basil strips and the remaining 1/4 cup of cilantro. Remove from the heat and transfer to a serving bowl. Garnish with the reserved basil leaves and serve hot.
Serves 4 to 6 people.