the whole plate. » coconut

kitchen magic.

leslie — Tue, 24 Nov 2009 15:51:26 +0000

I made something yummy last night.

It was one of those perfect culinary evenings. The idea popped into my head last week, when I was filling out Brooke‘s survey, and the produce required basically made up the only items on my grocery list this week, as I head to Connecticut tomorrow.

The timing of everything was perfect. I chopped the last piece of squash just as the curry finished toasting. The oven buzzer rang just as I loaded the final plate into the dishwasher. Even though I was snacking on roasted cauliflower as I cooked [what, normal people don't do that?], my stomach began to growl just as I was stirring in the finishing touch of kale.

It was simple, relaxing kitchen magic: the ideal way to unwind on a Monday evening.

autumn coconut cashew curry

2 T coconut oil
2 c brussels sprouts, quartered
2 c almond milk
1/4 c cashews
2 T dried, unsweetened coconut
1/2 c onion, chopped
1 clove garlic, minced
2 t curry powder
1 c chickpeas
1 c winter squash, cut into 1″ cubes
1 c sweet potatoes, cut into 1″ cubes
6 c kale*
salt and pepper

*not really a necessary component – I just add greens to everything.

Preheat oven to 400. Toss brussels sprouts in coconut oil; roast for 20 minutes.

In blender or food processor, blend cashews and coconut until paste forms. Add almond milk; blend until well combined.

In medium pot, sauté onion until browned. Add garlic, sauté 30 seconds. Add curry, sauté another 30 seconds to toast. Add chickpeas, squash, sweet potatoes, and almond milk mixture. Bring to a boil; lower heat and simmer, covered, 15-20 minutes. Add brussels sprouts; simmer about 10 minutes. Add kale; when bright green and wilted, remove from heat, stir in salt and pepper to taste, and serve.

Oh, deliciousness. I wish it had photographed a bit better, but there is a nice amount of sauce at the bottom, which is extra wonderful.

I know most people aren’t feeling the urge to cook right now, with elaborate menus in their Thursday futures. But as traditional Thanksgiving food [save for pumpkin pie] ranks rather low on my list of likes [more on that later], I’m happy to get some good home-cooking in before heading out of town.

What is your idea of kitchen magic?

an indian breakfast feast.

leslie — Wed, 30 Sep 2009 00:29:27 +0000

I consider myself a very adventurous eater, as long as the food at hand is what we clean eaters would consider “real.” But, the one meal I have trouble compromising on is breakfast.

I’m not sure why. There are breakfast foods besides oats that I enjoy. Perhaps it’s because it’s simpler for me to cram a large breakfast into one bowl, with the additions of milk, fruit, and nuts. Perhaps it’s the comfort in starting the day in a tried and true fashion. Perhaps I’m just stubborn.

So, you might be shocked to learn I switched up breakfast for three days straight over my weekend out of town – and of course, yesterday was breakfast-free altogether.

On Sunday, while staying with my very-near-to-marriage friend and her fiancé, I awoke to the smells of curry and vegetables sautéing. Upon entering the kitchen, I saw a cutting board full of freshly chopped coconut, then watched it pureé in the blender with raw peanuts and chiles. Usually, I participate in cooking ventures, but on this occasion, I took a step back, sipped my rich black coffee, and simply observed.

The final product was a breakfast dosa, a thin, crepe-like pancake created from a blend of lentils (soaked overnight) and rice. Inside: potatoes, onions, and peas, doused in healthy doses of curry and spice.

Dipped in homemade coconut chutney, with a side of fresh pineapple – trying new things is always the way to go. I loved sitting together in our pajamas, enjoying a meal I never would have dreamt up myself. A perfect end to our weekend, and a perfect introduction to my best friend’s new Indian-spiced life.

What meal would you rather not compromise on?

naturally, ok.

leslie — Tue, 15 Sep 2009 15:11:13 +0000

Recently, on two separate occasions, I’ve gotten involved in discussions about certain foods that aren’t “good for us.” One such talk centered around coconut; the other around real ice cream. I’ve expressed my thoughts on the latter before, but as I was defending the health benefits of coconut, I realized I had an easier time justifying the occasional creamy chocolate cone than a nutrient-packed coconut soup. Something seemed out of place in my logic.

I spent a long time in the past concerning myself with calories. Though I was eating mostly whole, real foods, Google was still my best friend when I encountered one I hadn’t tried before, and the first number I searched for would undoubtedly be caloric content.

Coconuts, like most natural foods, didn’t come with nutritional labels. So I relied on the internet, found that the research was conflicting, and the naysayers swayed me into putting the nut on my off limits list.

Over time, of course, my perspective changed. And while I certainly believe difference in opinion keeps the world exciting, I’m happy to now be confident enough to stand by my own philosophy, because it makes sense to me: if a food is whole, in its natural state, and produced by the earth, I simply refuse to believe it isn’t beneficial, in some way, to me.

Potatoes might be higher in carbs, but they’re also high in vitamins C and B6, copper, manganese, and potassium. Coconut might be high in calories and fat, but it has just as many, if not more, naturally-occurring nutrients. They are both whole foods; they both provide vitamins and minerals to our bodies. I just don’t see those same bonuses in “diet-friendly” Splenda and jello [though I'd happily engage in debate with someone who does].

And so, my newest food processor creation could be scorned for its use of high-in-sugar dates and high-in-fat nuts. Personally, I see it as a dessert packed with natural energy, nutrients, and a sweet taste. I think my focus is a lot more fun.

What’s your philosophy? Do you ever struggle to believe that higher calorie, yet naturally produced foods are healthy for you?