Tag: coconut oil
South Indian Style Brown Fried Rice with Red Pepper and Green Beans
I love south indian style lemon rice… and make it often… so I was in the mood but wanted to make it healthier and filled with veggies- so I came up with this recipe… I cooked it with brown rice and added peppers and green beans.. check it out- it is yummy!
- 1 cup brown jasmine rice, rinsed
- 1 tablespoon coconut oil
- 1 teaspoon salt
- 2 cups water
Transfer the rice to a heavy saucepan with the oil and sauté on medium heat for a minute. Add the salt and water, bring to a boil and cover partially with a lid and lower the heat to a low medium. Continue cooking, about 15 minutes till all the water is cooked off from the surface. Place the lid on the pan and lower the heat to a very low and continue cooking for at least 20 minutes or till cooked. Fluff with fork and let cool.
- 2 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 12-15 curry leaves, chopped
- 1 tablespoon white moong dal
- 1 tablespoon channa dal
- ¼ cup shredded unsweetened coconut
- ½ cup roasted peanuts, chopped
- 1 medium yellow onion, chopped
- 1 inch fresh ginger, grated
- 1 red pepper, chopped
- 1 cup green beans, chopped
- Salt
- Juice of half a large lemon
- ½ cup cilantro, chopped
Add the oil to a wok like saucepan with the mustard seeds, cumin seeds, curry leaves, moong dal, channa dal, coconut and peanuts. Saute on medium heat for 2 to 3 minutes, stirring constantly. Add the onion and ginger and sauté for another 2 to 3 minutes. Add the red pepper and green beans and sauté for another 2 to 3 minutes. Add the cooled brown rice, salt and lemon juice. Saute for 3 to 4 minutes, check for seasonings and finish off with the cilantro. Serve with grilled meats or lentils.
Grainless Granola
If you are gluten free or just want to cut back on grains, etc, this is a delicious granola to have on hand all the time. I was buying a really delicious one from Whole Foods but it was expensive and so I thought why not make it at home!! I am not gluten free but I like to cut back on grains, etc where ever I can… so my usual lunch of yogurt and fruit is delicious with a handful of crunchy, yummy granola!
- 1 cup raw sliced almonds
- 2 cups raw walnuts, chopped
- 1 cup raw pistachios, chopped
- ½ cup shredded unsweetened coconut
- 2 tablespoons coconut sugar
Mix all the ingredients in a large bowl and keep aside. Preheat oven to 325 degrees F.
- ¼ cup maple syrup
- 2 teaspoons ground cinnamon
- 3 tablespoons coconut oil
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Add all the ingredients to a glass measuring cup and microwave for a minute. Mix well and add to the nuts. Transfer the ingredients to a large lined cookie sheet. Spread and bake for 20 minutes.
½ cup raw pumpkin seeds
Take the granola out and add the pumpkin seeds, mix well and return to the oven and bake for another 5 to 6 minutes. Take out of the oven and let cool. Store in an airtight container and enjoy!
Indian Fish Curry
This recipe is inspired by a bengali fish curry. It doesn’t have any tomatoes or yogurt as a base for the gravy. It is mostly flavored with spices including mustard seeds and onion seeds- which is one of my favorite combinations. It is quite simple and quick to make…
- 2 pounds fish fillets, (any white fish will do)
- Juice of one lemon
- 1 teaspoon turmeric
- 2 teaspoons salt
Marinate the fish fillets with the lemon juice, turmeric and salt.
- 4 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 2 teaspoons kalonji (onion seeds)
- 2 tablespoons garlic, grated
- 2 tablespoons ginger, grated
- 2 medium yellow onions, chopped fine
- 2 teaspoons coriander powder
- 1 bay leaf
- 2 cups water, fish or chicken broth
- Salt
Heat a non stick pan with the 2 tablespoons coconut oil. Saute the fish pieces briefly on high heat. Keep aside. Add the leftover oil from the non-stick pan to a saucepan and add the remaining coconut oil. Heat the pan and add the mustard and onion seeds on medium heat. Saute for a minute. Add the garlic and ginger and sauté for 2 to 3 minutes. Add the onions, coriander powder and bay leaf. Saute for 4 to 5 minutes. Add the liquid and salt and bring to a boil. Add the fish pieces and simmer for a few minutes till the fish is cooked through but not over done. Check for seasonings and serve with rice.
Gluten Free Apple Cake
- ½ cup melted coconut oil
- 4 eggs
- ¾ cups coconut sugar
- ½ cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 large apples, peeled cored and diced
Preheat oven to 325 degrees F.
Grease a 9 inch spring form pan with melted coconut oil.
Beat the coconut oil and eggs in a mixer till fluffy, about 2 minutes. Add the coconut sugar and beat for another minute. Add the almond flour, coconut flour, cinnamon, baking soda, vanilla extract and salt. Mix well and fold in the diced apples. Bake for about 35 to 40 minutes.
Almond Flour and Agave Brownies
Brownies- take 3
- 1/3 and ¼ cup agave
- ½ cup melted coconut oil
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup almond flour
- ½ cup cocoa
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
Heat oven to 350 degree F.
Grease an 8X8X2 pan.
Mix agave, oil, vanilla and eggs. Beat the mixture in an electric mixer for 2 to 3 minutes. Add almond flour, cocoa, baking soda, salt and cinnamon. Stir to till smooth. Pour into pan and bake till the done- about 15 minutes.
Black Bean Brownies with Coconut Oil
Brownie- take 2- I changed it up this time with coconut oil and coconut sugar. My daughter gave it a thumbs up. You can have some without thinking twice.. good for you and delicious!!
- One 15 ½ ounce can black beans- strain and rinse well
- ¼ cup coconut oil
- 3 large eggs
- ¾ cup coconut sugar
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- 1/3 teaspoon salt
- ½ cup semi-sweet chocolate- grated
Coat an 8 X 8 baking pan with some oil and keep aside. Preheat oven to 350 degrees F.
Add the beans to a large food processor and add the oil. Process till smooth. Add the eggs, coconut sugar, cocoa, vanilla extract, baking powder and salt. Process till everything is incorporated and smooth. Take the bowl off the processor and add the grated chocolate and mix with a spatula. Pour the mixture into the pan and bake for 25 to 30 minutes till knife comes out clean.
Chicken Mango Coconut Green Curry
- 2 + 1 tablespoons coconut oil
- 1 inch ginger, grated
- 3 garlic cloves, chopped
- 2 kaffir lime leaves
- 1 tablespoon green curry paste
- 1 teaspoon coriander powder
- 2 cups mango chunks
- 1 can coconut milk (13 ½ ounces)
- 2 teaspoons fish sauce
- Juice of one lime
- 1 cup Thai basil, chopped and divided in half
- 1 medium yellow onion, sliced
- 1 large yellow or orange pepper, sliced
- 1 pound chicken breast, sliced thin
- Sugar to taste
- Salt to taste
Heat a wok like pan with 2 tablespoons coconut oil. Add the ginger, garlic, kaffir leaves, curry paste and coriander powder. Saute on medium heat for 4 to 5 minutes. Add the mango chunks, coconut milk, fish sauce, lime juice and ½ cup basil. Bring to a boil. Take off the heat and blend till smooth in a blender. Keep aside. Heat the same pan with 1 tablespoon with coconut oil on medium heat. Add the onion and pepper. Saute on medium heat for 2 to 3 minutes. Add the chicken and the blended sauce. Bring to a boil and cook the chicken till done. Add sugar and salt to taste. Garnish with the remaining basil. Serve with rice.