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Turmeric Tea

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Good Afternoon! Happy Monday! I hope this finds you well.

You might know by now just how much I love Turmeric and all it’s health benefits, a previous blog I did tells you all about this wonder spice and some of the many ways I love to use it. ALL ABOUT TURMERIC BLOG.

I wanted to share with you today my ‘Turmeric Tea’ recipe as it has been an absolute saviour for me on my GAPs journey. It is super simple to make, just blitz and add to hot water as you need it. Perfect to sip on any time day or night and just so good for you! I personally love it with double the ginger but the kids aren’t massive fans of ginger, so I have decreased the quantity for them. I hope you love it as much as we do!

Turmeric Tea

200g fresh turmeric

100g fresh ginger *

150g coconut oil *

120g honey

a REALLY good pinch of black pepper

Place all the ingredients into a food processor and blitz on high until completely combined and as smooth as you can get it.

TMX: Speed 7 / 30 seconds. Scrape down the sides, then a further 1 minute / Speed 4.

Add 1 teaspoon to hot water to make your tea. It is lovely hot or cold as an iced tea.

If you have a tea strainer, it is best to put it in this, otherwise you can drink it without one but you might just have a few ‘bits’ in there.

Note:

  • if you love ginger you can increase this amount to 200g
  • the coconut oil I used was soft but solid (not runny)
  • store in a glass jar in the fridge for many weeks
  • be careful if using this mixture in a white cup etc as turmeric does stain
  • GAPS friendly

Wishing you all a wonderful week ahead! I look forward to connecting again soon!

Take Care of You,

Collette x

Apricot Biscuits

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Good Morning friends! Happy Friday! I hope this finds you all well.

We are enjoying the School Holidays. We have had a few beautiful and warm days here in Tasmania and we have been taking advantage of them and doing some sight seeing and beach trips. You can check out some photos on Instagram! (I LOVE photos!)

We have also been doing plenty of baking on days that are not as nice, a little recipe creating and stocking the freezer a little getting ready for back to school. I bought some beautiful additive free Apricots the other day from my local Bulk Wholefoods Shop, Unpacked, and made these gorgeous little biscuits with them. I am pleased that I took a photo instantly as they were gone in two days … no kidding, my kids loved them (and trust me they are my biggest critics!) I hope you and your family love them too!

Apricot Biscuits

 (gluten, dairy, soy free – nut free options)

200g dried apricots *

½ cup desiccated coconut (45g)

½ cup brown rice flour (80g)

1 egg

1 heaped tspn peanut or almond butter (20g) – optional

½ tspn vanilla powder *

pinch salt

Preheat oven to 180c and line two large trays with baking paper.

Place the apricots and coconut into a food processer and blitz on medium speed until combined. Then scrape down the sides.

TMX: Speed 7 / 20 seconds.

Add the remaining ingredients and blitz again on medium speed for 30-60 seconds or until thoroughly combined.

TMX: Speed 4 / 30 seconds.

Roll heaped teaspoon sized balls and place them on the tray. Flatten slightly using a fork.

Bake for 10-12 minutes until golden.

Notes:

  • Remember that dried apricots which are free from additives are actually brown in colour and NOT bright orange
  • If you don’t have vanilla powder you can swap this for 1 tspn vanilla essence

As always, I look forward to hearing from you when you make them!

Take Care of You,

Collette x

Orange, Carrot & Dark Chocolate Balls

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Good Morning friends! Happy Wednesday! I hope this finds you all well.

Miss 12 & I were experimenting in the kitchen on the weekend. I love cooking with my kids. Especially when we have time and are not rushed! We made Carrot Cake from my Cookbook ‘Cut out the Crap’ & then we were going to make bliss balls and wondered what they would be like with carrot in them and from there we decided to have a play around! I love how ideas can just flow from random conversations and moments like these.

We ended up with these gorgeous orange, carrot & dark chocolate bliss balls! Of course, you can leave the dark chocolate off, or use chocolate of your choice, however, it does add a whole new scrumptious level to these bite sized treats! I hope you love them as much as my family!

O, C & Dark Choc Balls - logo

Orange, Carrot & Dark Chocolate Balls

(gluten, dairy, soy, egg and additive free)

1 cup walnuts (110g)

1 medium carrot – peeled and diced (110g)

1 cup desiccated coconut (90g)

10 Medjool Dates – seeds removed (140g)

4 drops of food grade Orange oil OR
Zest of ½ a large orange

pinch salt

100g dark chocolate (good quality and dairy free)

Place the walnuts and carrot into your food processor and blitz on high until a crumb is formed.

TMX: Speed 6 / 3 seconds

All the remaining ingredients EXCEPT for the orange oil OR zest and blitz again on high until thoroughly combined.

TMX: Speed 7 / 10 seconds

Scrape down the sides.

Add the orange oil OR zest and blitz again for 30 seconds.

TMX: Speed 5 / 6 seconds.

Roll into balls and freeze whilst you melt the dark chocolate.

Once the dark chocolate is melted, you can dip the balls into it, or use a spoon to wave / drizzle the dark chocolate over.

Freeze for ½ an hour before enjoying.

These can be stored in the fridge OR freezer.

Wishing you a beautiful rest of the week and I look forward to connecting with you all again soon!

Take Care of You,

Collette x

3 bite size snacks!

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Good Afternoon friends! I hope this finds you well! Don’t be shocked that I am popping back into your email boxes again this week but I couldn’t wait to share with you these 3 cute little bite size snacks and thought you might like them in time for the school holidays!

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If your kiddies are anything like my four they love a snack and are always eager for something yummy for afternoon tea … due to school rules 3 out of 4 of them can’t have nuts at school and they LOVE them (I am grateful they don’t have any allergies) so I generally try and add them into their home snacks. They help fill them up and leave them satisfied without ruining their appetites for dinner.

They are cute, incredibly easy, tasty and filling … my kids love them … and so do I! I hope you do too!

snack 1 logo

Banana bites

Cut a banana into bite sizes pieces, pop a dollop of peanut butter on top and top with a raspberry.

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Date bites

Cut the seed out of a medjool date, fill with almond butter and top with coconut flakes.

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Yoghurt bites

Put berries into an ice cube tray and fill with yoghurt or leftover smoothy, stick a small paddle pop stick in there and freeze. Use a knife to help pop them out and eat straight away.

Wishing you a beautiful rest of the week!

I look forward to connecting more with you soon,

Take Care of You,

Collette x

Family Fish Curry

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Good Morning friends! Happy Wednesday! I hope this finds you all well!

We are all well here. Not much to report! We are all getting back into the swing of school, routines, after school sports, homework etc! Master and Miss 5 are loving Kindy although Master 5 especially is exhausted after 5 days in a row! I am doing my best to share their daily lunch box photos on my Instagram page – be sure to check them out if you haven’t already!

I am popping by today to share with you this Fish recipe I have made a few times now and every time it is devoured by us all – having 4 kids eat it all is a good sign! It is beautiful and tasty and a real comfort dish, but lovely and mild for the kids to enjoy the flavour without too much spice … by all means you can add a little chilli or cayenne pepper to it if you would prefer to add some ‘heat’ to it … I hope you enjoy it as much as we do!

Family Fish Curry - logo

Family Fish Curry

 (gluten, dairy, egg, soy, preservative free)

1 tblspn oil of choice

1 large brown onion – diced

3 cloves garlic – grated

1 tspn mustard seeds

1 tspn cumin powder

1 tspn turmeric powder

¼ tspn salt

¼ tspn pepper

500g firm white fish – diced approx. 3cm x 3cm

½ small cauliflower – roughly diced

2 zucchini – thinly sliced

20 green beans – halved

400g coconut cream

400g tin chickpeas – drained and washed well

1 cup raw cashews

rice to serve – optional

In a large fry pan or wok, on a high heat, place the oil, onion, garlic, mustard seeds, cumin, turmeric, salt and pepper and stir until the onion starts to soften and spices are lovely and fragrant.

Add the fish, cauliflower, beans and zucchini and cook for 5 minutes or until fish is almost cooked.

Add the coconut cream, chickpeas and cashews. Cook for a further 2 minutes or until heated through and the fish is thoroughly cooked.

Serve immediately with rice.

Serves 4-6

Wishing you all a wonderful day!

I look forward to connecting with you all again soon!

Take Care of You,

Collette x

Rich Chocolate Squares

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Good Morning friends! Happy Thursday! I hope this finds you all well!

We are all well here, on the countdown to School finishing, the twins birthday and of course Christmas! I felt like doing some baking yesterday whilst all 4 were at school so I popped on some Christmas Music and bopped around enjoying being in the Kitchen … aka my happy place! Amongst my baking yesterday I re-tested this chocolate I had been working on. At first a few weeks back I just wanted to see what happened if I blitzed chocolate and macadamias together and then after a few different attempts and ideas I ended up with this … the other attempts the kids could take or leave … I knew this one was a winner when they kept asking for more with happy little smiles on their faces! I hope you love it as much as them!

Rich Chocolate SquaresRich Chocolate Squares

(gluten, dairy, soy, egg, preservative free)

1 tspn coffee (instant)

1 tblspn boiling water

good pinch salt

280g dark chocolate – roughly chopped

1 tspn coconut oil (liquid)

1 ¼ cup macadamias (230g)

¼ tspn vanilla powder

Stove top & Food Processor version:

Line a meatloaf tray (approx. 21cm x 11cm) with baking paper and set aside.

In a small heatproof cup or bowl, place the coffee, boiling water and salt and mix until the coffee is dissolved. Set aside.

Place the chocolate and coconut into a small saucepan and melt over a low heat. Be careful not to burn it!

Once the chocolate is melted place ALL the ingredients (including the coffee and melted chocolate) into the food processer and blitz on a high speed. This could take anywhere between 40-90 seconds depending in your machine. Scrape the sides down 2-3 times during this process.

The final result should be glossy and fudge like.

Place the mixture into the prepared tin and spread it out evenly. At this stage you can top it with extra goodies (see notes below) if you like.

Refrigerate for at least 2 hours before cutting and serving.

Thermomix Method:

Line a meatloaf tray (approx. 21cm x 11cm) with baking paper and set aside.

In a small heatproof cup or bowl, place the coffee, boiling water and salt and mix until the coffee is dissolved. Set aside.

Place the chocolate and coconut into the Thermomix and melt on 50 degrees / 5 minutes / Speed 2. Scrape down the sides 2-3 times during this process.

Once the chocolate is melted place ALL the ingredients (including the coffee) into the Thermomix with the melted Chocolate and blitz on Speed 7 for 20 seconds. Scrape down the sides then blitz for a further 20 seconds on Speed 7.

The final result should be glossy and fudge like.

Place the mixture into the prepared tin and spread it out evenly. At this stage you can top it with extra goodies (see notes below) if you like.

Refrigerate for at least 2 hours before cutting and serving.

NOTES:

  • You can use any chocolate you like, I used Dairy, Soy and Nut Free Dark Chocolate from HAPPY TUMMIES due to my intolerances
  • Get creative and add things like Goji Berries, Nuts or Coconut etc on the top
  • This slice in the tin I used turns out quite thick (2cm), so only small squares are needed, you could always put it in a larger tin and make it thinner and more ‘bark’ like
  • To make balls out of this: Refrigerate for 30 minutes to slightly set the mixture then working as quickly as you can roll into balls. Refrigerate once done
  • This slice is super rich, I was thinking that my kids might not love it because of this but all 4 of them (13yrs, 11yrs and 2 x almost 5yrs) LOVE it and kept asking for more!

Have a wonderful rest of the week and weekend!

I look forward to connecting more again soon!

Take Care of You,

Collette x

‘ Coconut ‘ Condensed Milk Cake!

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Good Morning friends! Happy 1st of December and 1st day of Summer! … and if you are anything like my family, Happy ‘Christmas Tree Day’! I hope this finds you all well and looking forward to this Christmas Season! 

Last week my Hubby turned 40! I was in the Supermarket buying Coconut Milk when I came across ‘Coconut’ Condensed Milk! Of course I had to buy it and decided to attempt a cake for him with it! Miss 13 and I threw a few ingredients into one bowl, it looked good, looked even better when it came out of the oven and was a MASSIVE hit when it was served! Hubby, who doesn’t have a sweet tooth at all but is partial to a good Chocolate Brownie LOVED it! So much so that he insisted I share it with you all straight away! I re-tested the recipe yesterday just to be sure and here it is for you! 

Of course I love it when recipe creations turn out this easily (because they rarely do!) but I LOVE even more the fact it is a one bowl cake! I hope you love it as much as my family did! 

Coconut Condensed Milk Cake - logo

‘Coconut’ Condensed Milk Cake

 (gluten, dairy, soy, nut, preservative free)

1 cup rice flour

1/3 cup cacao powder

1 x 320g tin ‘coconut’ condensed milk

4 eggs

1 tspn coconut oil (soft)

½ tspn vanilla powder

pinch salt

Preheat oven to 180c and line a 20cm square cake tin with baking paper.

Place all the ingredients into a large bowl and whisk for 30-60 seconds until thoroughly combined.

Pour cake mix into the prepared cake tin and bake in preheated oven for 30 minutes.

Allow to cool in tin for 5 minutes before cooling on a wire rack. 

Enjoy! 

Notes:

  • Coconut Condensed Milk I found near the ‘Coconut Cream’ in the Supermarket (ingredients are: Coconut Milk ((Coconut Cream, Filtered Water)) Cane Sugar, Guar Gum and Salt
  • If you don’t have to be Dairy free then you can swap this for ‘normal’ condensed milk
  • This cake is approx. 4cm high and similar texture to a brownie
  • I have a piece in the freezer testing to see if it freezes ok, will update when I know! 

I can not wait to hear from you once you make it! 

Wishing you the most beautiful day! 

Take Care of You, 
Collette x 

 

Breakfast Seed Muffins

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Good Morning friends and HAPPY Friday! I hope this finds you all well and that you have had a lovely week. My family and I are well – it is predicted here on the Central Coast to be a warm weekend (27 degrees which is pretty great for August!) so we are looking forward to that – bike rides and picnics have been requested by Master 4 1/2 and I am thinking these ‘Breakfast Seed Muffins’ are going to be the perfect thing to take along with us!

I am always looking for inspiration for breakfast, especially on those busier than usual mornings and the fact that I am catering for a family that between us all needs gluten, dairy, refined sugar and preservative free. These are perfect as they can be made the day before and eaten on the run … they are packed with protein and nutrients to give you energy for the day ahead and they are incredibly filling too! I hope you love them as much as we do! 

Breakfast Seed Muffins - LOGO

Breakfast Seed Muffins

Gluten, Dairy, Soy, Nut, Preservative Free

1 medium green apple (approx. 130g)

2 large carrots (approx. 210g)

4 eggs

1 cup brown rice flour

½ cup coconut flakes

¼ cup oil of choice

¼ cup honey (or liquid sweetner of choice)

¼ cup sunflower seeds

¼ cup pepitas

¼ cup flaxseeds

3 tblspns fresh orange juice

2 tblspns chia seeds

2 tspns baking powder

1 tspn cinnamon

½ tspn nutmeg

good pinch salt 

Preheat oven to 180c and place 12 paper patty cases into a muffin tray.

Grate apple and carrots and place into a large bowl.

(Thermomix Speed 5 / 6 seconds)

Place all the ingredients into the bowl with the apple and carrot and mix thoroughly.

Place even amounts of mixture into each muffin tin.

Bake for 30 minutes (time may vary depending on your oven).

Allow to cool for 5 minutes before enjoying OR allow to cool then store in an airtight container.

NOTES:

  • These are lovely at room temp or warmed again slightly in the oven
  • These are Savoury Muffins – I tried them without the honey but I do prefer that little bit in there. Of course you can leave it out if you prefer
  • Perfect for breakfast on the run
  • Get creative with adding your favourite ingredients to this ‘basic’ mixture for example sultanas, craisins, pineapple, sundried tomato, spinach, bacon, almonds etc! (not all at the same time of course!)
  • Eat ‘whole’ or you can cut them in half and serve them with butter or fetta and tomato etc on top!

Wishing you a lovely rest of the day and weekend ahead – I hope it is filled with sunshine, laughter, happy memories being created and great food! 

Take Care of You, 

Collette x

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BREAKFAST Sticky Rice

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Good Morning friends! I hope this finds you all well … HAPPY FRIDAY! 

A few weeks ago my friend Lisa from ‘Lisa Corduff – Keeping Food Real‘ posted a Savoury Sticky Rice recipe that she served her family as a side for dinner … my mind automatically took me to a sweet version though and so I tested it out and my kids LOVE it for breakfast … or if I am being honest, for dessert or afternoon tea! With Lisa’s permission I am happy to share with you her version and mine … quick, easy, tasty and additive friendly! 

Here is the link to Lisa’s RECIPE ‘Thermomix Sticky Coconut Rice’ 

… and here is my version … 

Breakfast Sticky Rice - LOGO

BREAKFAST Sticky Rice

Gluten, Dairy, Preservative, Soy, Egg and Nut Free

200g Arborio Rice

400g coconut cream

400g water

1 tspn coconut sugar

1/2 tspn cinnamon

1/2 tspn nutmeg

(You could double the cinnamon & nutmeg but I didn’t want to be too heavy handed with those spices because of my 4 year old twins)

THERMOMIX INSTRUCTIONS:

Place all the ingredients into the bowl. Cook : 100c / reverse / 25 min / speed 1.

Served with nuts, fruit & a drizzle of maple syrup!

Simple as that!

STOVE TOP INSTRUCTIONS:

Place all the ingredients into a medium saucepan and stir frequently over a medium heat until the rice is cooked & it’s gorgeous & thick. This could take 20-25 minutes. Be careful not to have the heat too high and burn it. 

Served with nuts, fruit & a drizzle of maple syrup!

Wishing you a lovely weekend … look forward to connecting again soon! 

Take Care of You, 

Collette x 

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Coconut Chicken Curry + Curry Powder

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Good Morning friends! I hope this finds you well and enjoying the School Holidays (for those of you that are lucky enough to be on a break too!) 

We are all well here. Not much planned for these holidays, maybe a few day trips depending on the weather, loads of cooking with the kids, lazy mornings and pyjamas days! Miss 13 has a new inspiration for cooking and being in the kitchen which I am LOVING – watch this space for a new recipe or two she is working on! 

As promised, here is my recent Curry recipe I threw together one night – which ended up being so good I have cooked it  few times since. I love it when recipes turn out like this! I have split the method for you so there is both Stove Top and Thermomix Methods which hopefully keeps everyone happy! Please (as always) read the NOTES / OPTIONS at the end of the recipe for tips and other ideas … mostly though, just ENJOY! 

First up … here is my CURRY recipe … by all means you can simply buy curry powder and use that … just watch out for hidden nasties! 

Curry Powder 

2 tblspns ground coriander

1 tblspn turmeric

1 tblspn fennel seeds

1 tspn peppercorns

1 tspn cumin

½ tspn salt

¼ tspn cardamom

¼ tspn chilli flakes

¼ tspn ginger powder 

Place all ingredients into a mortar and pestle OR food processer a and grin well – ensuring peppercorns and fennel seeds are crushed well.

Store in an airtight container for up to 2 months.

Coconut Chicken Curry - Logo

Coconut Chicken Curry

 (Gluten, Dairy, Soy, Egg, Nut, Preservative Free)

 

1 brown onion (130g)

3 cloves garlic

1 tblspn oil (5g)

1 tblspn curry powder

900g-1kg chicken breast fillets – diced approx. 2cm chunks

400ml coconut cream

good pinch salt

1 cup of diced vegetables of choice (SEE NOTES)

Cooked Rice – TO SERVE ON

STOVE TOP

Roughly dice the onion and grate the garlic. 

In a large fry pan place the oil, onion, garlic and curry powder and stir over a medium – high heat until the onions are transparent (do not burn).

Add the chicken and coconut cream and mix well. Reduce heat to medium and simmer until chicken is ¾ cooked.

Add the salt and vegetables and mix well. Continue to simmer until the chicken is thoroughly cooked.

Serve with rice and enjoy!

THERMOMIX METHOD

Place the garlic and onion into the bowl. Blitz on Speed 6 for 3 seconds.

Add the oil and curry and cook for 3 minutes / 100c / Speed 2.

Add the Chicken, coconut cream and salt. INSERT BUTTERFLY. Cook on reverse / 100c / 10 minutes / Speed 1.

Remove the butterfly. Add the vegetables. Cook for a further 5 minutes / REVERSE / 100c / Speed 2.

Serve with rice.

NOTES / OPTIONS:

  • You can add more vegetables to the stove top method if they fit!
  • This recipe is a ‘mild’ curry – you can double / increase the curry powder to your taste.
  • For extra nutrition you can add some dehydrated bone broth at the end.
  • This photo was taken with the ‘stove top’ method – the TMX method will leave you with a slightly finer shredded chicken but the taste will be just as good.
  • You can easily double this recipe for the stove top when cooking for a crowd. Not for the TMX though – you would need to do this twice.
  • Serves 4-6
  • Freezes well

Wishing you all a wonderful rest of the week … I hope this recipe warms your bellies on these cooler nights!

Take Care of You,

Collette x

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