February 1, 2020 / Lyn Jones / 0 Comments
Raw Spicy Avocado Soup (recipe here)
LETTUCE CUPS –
raw tuna, avo, sauerkraat – with a soy/sesame oil dressing
pulled cooked chicken, diced mango/avocado with spicy coconut milk dressing*
black bean, corn & tomato salsa with guacamole
- For the spicy coconut dressing:
- ½ cup full-fat coconut milk
- 2 tablespoons freshly squeezed lime juice (about one small lime)
- 1 tablespoon coconut sugar
- 1 tablespoon fish sauce (sub soy sauce if vegan)
- 1 Thai chilli, finely chopped
- 1 teaspoon freshly grated ginger
- 1 tablespoon finely chopped mint
September 17, 2017 / Lyn Jones / 0 Comments
This will make for a light and nourishing lunch or dinner . Something magical happens when coconut milk mixes with the spice of ginger and chili, citrus, lemongrass and tamari into a creamy sauce. Mung beans, and later spaghetti squash absorb the flavors of the sauce, while broccoli and carrots provide a freshness and crunch. The garnish of toasted sesame seeds and herbs adds a bold finishing touch.
for the spaghetti squash
1 medium spaghetti squash
coconut oil
sea salt and freshly ground black pepper
for the lemongrass mung beans
1 tablespoon coconut oil
2 tablespoons toasted sesame oil*
2 stalks lemongrass – bruised with the back of a chef’s knife and chopped finely
1 tablespoon grated ginger root
2 cups sprouted or cooked mung beans
2 teaspoons sriracha (hot sauce)
1 tablespoon lime juice
2 teaspoons brown rice vinegar
sea salt
2 cups broccoli florets
2 large carrots – julienned
3/4 cup coconut milk
2 tablespoons tamari (try miso?)
toasted sesame seeds
1/4 cup chopped spring onions
basil or cilantro leaves
to cook spaghetti squash
Preheat oven to 400 F. Cut squash in half lengthwise and remove the seeds. Rub the flesh with coconut oil and sprinkle with salt and pepper. Place onto a rimmed baking sheet, cut side down. Bake for 30 minutes or longer, until soft throughout. Let cool.
to make lemongrass mung beans
Warm up coconut oil and 1 tablespoon of sesame oil in a large saute pan over medium high heat. Add lemongrass, ginger, mung beans, sriracha, lime juice, rice vinegar and a pinch of salt. Saute for 4-5 minutes. Add broccoli, carrots, coconut milk, remaining 1 tablespoon of sesame oil and soy sauce. Stir over the heat for another 3 minutes. Remove from heat.
to assemble
Scoop out the spaghetti squash and distribute between bowls. Spoon lemongrass beans and veggies over the squash. Sprinkle with toasted sesame seeds, green onion and basil/cilantro leaves.
- Heat pressed sesame oil (but not toasted) is used for higher temp cooking or frying/stir frying. And – toasted sesame oil is a SEASONING oil that you add for flavor. If you got a bad taste from toasted sesame oil – then you added too much or overheated it!