Spicy young coconut soup

This past week we have had some wonderfully warm and delicious summer days. So, with weather like that, and all the fresh and wonderful produce available I really enjoy creating and devouring new raw food  dishes. It’s fresh, it’s tasty and it is so good for body and soul .

Today, I was inspired by a fresh young coconut and thought: “How about some chilled, raw, spicy coconut soup?” – what a great meal that could be!.

So I cracked open a young coconut – but … it was not as easy as it sounds! However, in the end well worth it. I poured the nutritious coconut water into the blender and scraped out the soft and delicate coconut meat.

I added 2 cups of filtered water into the blender with the fresh coconut water.

Then I took:

the meat of the coconut

4 fresh lime leaves

Freshly squeezed lime juice – I used 4 of the small key limes

1 clove of garlic

2 tbl. spoons  of Braggs

2 teaspoons of good curry paste – different curry pastes have different strength,so add less and try as you go till it fits your taste

A slice of fresh ginger

2 handfuls of almonds

2 medjool dates

And blended it all into a creamy delicious raw soup base!

For the filling I finely chopped some ripe cherry tomatoes – the “reder” the better, some  zucchini, some mushrooms – I use either Portobello or brown, and added some sprigs of coriander.

Sprinkle the filler over the chilled soup and serve with extra cilantro. You can use any of your favorite vegetable as filling.

and … Enjoy!!!

Scrumptious Sinless Cake

Where I live in beautiful British Columbia there is a very famous and very very sinful cake called a “Nanaimo Bar” – it is rich with sugar,  loads of butter, eggs ect – creamy, coconutty, sweet and I love it.  I have created a healthy version of it that is just as creamy and the taste is heavenly. You would never know – it tastes just as sinful as the real Nanaimo bar, but it has no butter, no white sugar, no flour, no cream, no eggs!!

This version is made only with the healthiest ingredients so it is a cake that is actually good for you and it can satisfy the sweetest tooth. The kids love it and it feels great to serve something like this to the kids knowing it is not full of bad things.

Made of 3 layers.

1. layer:  1 cup (2 1/2 dl) of walnuts, 1 cup (2 1/2 dl) of dried coconut flakes, 8 pitted dates, 2 tbs agave sirup, 80g of melted dark good chocolate ( 80%)

Blend it all and press it into a cake tin like this

2.layer: 1 1/2 cup of raw unsalted cashew nuts -( soak them in water for 4 hrs or even better over night in the fridge) 4-5 table spoons of agave syrup, beans from half a vanilla pod. 1/3 cup of coconut oil melted, 1/3 cup of coconut butter. Blend it all together to a smooth cream.

                

Once the coconut/cashew cream has been blended into a smooth cream add it as a 2nd layer to the cake like this

3. layer: 1/2 cup of coconut oil. 100 grams of good dark chocolate, 3 table spoons of agave syrup, beans from half a vanilla pod -melt over low heat in a water bath and mix. Let it cool slightly and pour it over the cashew/ coconut cream. Put it in the deep freeze for a couple of hours before serving. I leave the cake in the freezer and take it out 1/2 -1 hr before serving.