Posts tagged coconut milk powder
Who loves chocolate and coconut?

Many of my longtime readers will know that I work very closely with the Real Food Source developing recipes for (and eating a lot of!) their products.

I have written a few books for them too... with another really exciting one due very shortly. 

Their dark chocolate and coconut milk products are two of my absolute favourites and between now and Easter they have kindly provided me with a special promotion code for my readers (sorry UK only) that gives you a fab 30% off their organic unrefined dark chocolate (in both cane sugar and coconut sugar varieties) and also their coconut milk powders (in the 30% oil content variety) The coconut milk powder is a fab option for super creamy smoothies and also for 'milk' on the go. For example I use this milk powder in porridge pots when i'm travelling- just add hot water and stir! It's so good I also use it in my Wholeplus Hot-Pots range.

There are some great recipes using both ingredients in the Coconut Milk Powder ebook and also the Christmas ebook... both available as a free downloads on their site. Click the image below to go directly there.

This recipe for gluten free chocolate tiffin (found in the Christmas ebook) is one of my favourites and i'm sure it will be yours too :-)

The promotion code for 30% off both products is INCCAKE30 and simply needs to be entered at the time of checkout...why not download the little ebooks at the same time :-)

 

Recipe: Chocolate Tiffin

Makes 10 squares

Ingredients:

  • 100g dried fruit mix coarsely chopped (we used dates, raisins, cranberries)
  • 100g nuts coarsely chopped (we used walnuts and almonds)
  • 20g puffed rice or puffed buckwheat (could use 50g GF biscuit crumbled like a more traditional tiffin)
  • 60g RFS coconut milk powder 30% dissolved in 50g hot water
  • 10g coconut sugar
  • 100g bar of dark RFS chocolate- split into 2 halves

Method:

Melt 50g of the dark chocolate and coconut sugar into the hot coconut milk powder mixture. Mix all the dry ingredients into the wet mix until well coated.

Pack the mixture firmly into the bottom of a small lined cake pan or loaf tin (mixture should be 1 inch thick). Melt the remaining 50g dark chocolate and spread over the top of the mixture in an even layer. Chill until very firm and then slice into squares. Tip: pour boiling water over a sharp knife before slicing to help prevent the chocolate topping cracking.


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Cosy up with...pear carrot and ginger oatmeal

Just checking in with you all!

It's been ages since i've posted new recipe.... i've barely had time to experiment. My life has been consumed with website updates, Wholeplus production, coaching studies, book writing and seminar prep. I've barely ventured into the kitchen and smoothies and quick veg soups and stirfrys have pretty much been the norm for my meals of late.

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I couldn't stay out of the kitchen any longer (maybe that's procrastination trying to drag me away from 'scary stuff') so today I made two things- two super simple things!!

One I have for you today and the other hopefully early next week (thought you'll have seen it on my Instagram feed earlier today!)

After a hardcore spin session at the gym this morning I fancied something pretty substantial and full of texture instead of a smoothie. Oatmeal bumped up with veggies and fresh ginger for the anti-inflammatory kick. I often add a grated apple to my porridge but since I had a delivery of pears in the veg box this week the pear-carrot-ginger combo was born.  It was delicious, more so than I expected considering the amount of carrot I added for a single serve.

Add a drizzle of syrup to sweeten if you fancy- I used a tiny drizzle of approx 1 tsp of maple syrup for good measure. I also added maca powder as I like to add a little boost to breakfast or a smoothie during the day but again this is optional.

Back to website update! Hopefully they'll go live later tonight.... please let me know what you think, i'm feeling really nervous about this for some reason. Kind of like i'm putting myself out there before i'm ready. Though sometimes you never feel ready for the 'big stuff'.... you just have to get out there are start making your difference in the world and tweak as you grow, tweak as you grow...

...practice makes perfect!

Hope you are having an amazing weekend, whatever you get up to (I hope it includes eating this oat bowl!)

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Recipe: Pear carrot and ginger oatmeal

serves 1

Ingredients:

  • 1/2 cup porridge oats
  • 1 cup light coconut milk (or other non dairy milk of choice)
  • 1 medium carrot- grated
  • 1 tsp grated fresh ginger
  • 1 pear- chopped
  • sweetener- optional
  • 1 tsp maca powder- optional for an extra boost

Method:

Add the oats, milk, ginger and carrot to a small pan on the stove. Simmer for 5 minutes  and then add the pear chunks, cook for a further few minutes until he carrot has softened and the oats have cooked, the pear should have also softened a little.

Remove from the heat and stir through the maca if using and serve immediately with a little drizzle of syrup if extra sweetness is desired.

 

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Let's get Christmassy...drink up!

Its getting a little Christmassy around here now! Wooooo

As soon as December hits it get's me in the mood (as you could probably tell by my Michael Buble comments in a previous post!)

I've been crazy busy making boxes of Wholeplus goodies... a big box of Gingerbread balls went of to Saviour Snacks earlier this week as did a big box of chocolate Toppers to a new heathy fast food restaurant called Nourish- based up in sheffleld. I'm so excited to be involved with these companies as they echo the real food philosophy that i am all about. I have a few more collaborations in the works too. I have been selling boxes of the  'festive balls' to many friends and family and via the website and it makes me warm inside to think lots people will be eating my healthy tasty treats and not just all the typically Christmas candies!!

How cute are these little gingerbread balls.... it took a while to package all 80 of them up!

How cute are these little gingerbread balls.... it took a while to package all 80 of them up!

Festive food is obviously one big part of Christmas but festive drinks are another! What are your favourite tipples... do you go for alcoholic or not?  It's so cold at this time of year i often often go for shot fruit punch to take off the chill but today i have something a little different for you!

I recently created another mini ebook for the Real Food Source to accompany their special Gluten Free Christmas 'baking bundle' (UK peeps- just so you know it's a really good deal!)

Here is a little teaser of the book- it's another FREE DOWNLOAD for everyone around the world with handful of festive recipes to inspire you- you can download it here. This time it was a collaboration of both my recipes and their own so that means that not all are vegan (eggs are used in two of the recipes) but there is no dairy, gluten or refined ingredients in any of the recipes.

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I wanted to share with you my simple vegan 'egg nog' smoothie with you today, it's taken directly from the book. I have a few more drinks in the works and I am also really curious as to the festive drinks and their names in other parts of the world.

I'd love to know what your favourite Christmas drinks are for beating the chilly winter weather, and for those who live in hot climates....what is your classic Christmas drink?

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Recipe: Vegan 'egg nog' smoothie

Ingredients:

Serves 2

  • 1 frozen banana (approx 80g)
  • 50g coconut milk powder 60% oil* dissolved in 50g hot water
  • 150g cold water
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg

2-3 drops rum extract (or add actual rum to sub a little of the water!)

Method:

Blend all ingredients together until very smooth. Best served immediately.

* I purchased my coconut milk powder from the Real Food Source but you could substitute with approx. 70ml regular coconut milk just as easily.

 

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Today I bring you a treat NOT a trick...an e-book!

Happy Halloween people!!   

Today I bring you a treat NOT a trick!!

I wasn't going to post today... but then I had some exciting news I wanted to share. 

I have launched a e-book. Ok, let me rephrase that a little. I have put together a little e-book on behalf of The Real food Source (RFS) who as many of you will know I work closely with in developing recipes for their site.   I'm feeling proud as this is my first book and is something i've been wanting to do for a long time (have many plans for my own too). I also fully developed and designed all the recipes and graphics for the book so it's been a labour of love!

The most important part for you is that it's FREE!!

 

Basically the RFS were keen to showcase their products in a way that would help people get creative and not shy away from the less mainstream ingredients they sell. We hope this will be one in a series on book all focussing on different ingredient type... for example i've already got lots of ideas for a 'nut butter' book!

The book is a 'living book' and will be added to over time (every month or so) as new recipes are developed. It is in PDF form and downloads will remain free forever so pop back in the future for updates.

This book focusses on coconut milk powder. I love this stuff and use it to make my morning oatmeal: just add a heaped tsp to the oats and pour over boiling water, stir through and add your toppings. Sooooo easy and less messy than a hob and potentially better for you that using a microwave.  The coconut milk powder is also very special since it is the only dairy free version i've ever come across since most powders contain sodium caseinate.  It can be used in so many different ways.

Anyway, I have so much studying to do today for my coaching courses- i'm trying to compile and write a 'starter pack' and am procrastinating too much already today.

So that is all. Please please go and check out the link here and if you are even a little bit curious why to get the book.  It's FREE!  Once you have it please share it around with anyone and everyone who could do with a bit of dairy-free delight in the lives . P.s let me know what you think... or any ideas you have to make it better or ideas for other books. :-) 

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Coconut milk power... and an e-book!

As most of you know, I work collaboratively with The Real Food Source, developing recipes for their site using their products. It's all good 'real food'... exactly the sorts of foods I believe so strongly in. 

Over the past few weeks I have been busy in the background creating a little e-book that is almost ready for launch. It will be a 'living book' and by that we plan to host it on their site as a free download collating the recipes recipes posted on the blog that will continue to grow over time as more recipes are added. 

The other unique thing about the book is that it is 'ingredient specific'.  It's all about coconut milk powder, demonstrating ways of using this fab (but somewhat unknown) source of dairy free goodness in such a portable form. If this book is well recieved we plan on rolling out more ingredient specific books based on the ingredients they sell... what would you say to a collection of nut butter recipes, or almond product recipes?  We love to hear your thoughts once it is released within the next week or.

Today I simple wanted to share with you a recipe recently posted over on their site and also a sneak preview of the some of the recipes that will be going into the book.

Enjoy!

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Recipe: Thai coconut soup

Serves 2

Ingredients: 

  • ¼ cup coconut milk powder (I used 30%) See the Real Food Source for CMP options
  • 1 cup boiling water
  • 1 small onion- finely sliced
  • 1 stick lemon grass
  • 1 red chilli
  • 2-3 large slices fresh ginger
  • 1 cup endamame beans ( I used frozen)
  • ½ cup packed kale (chopped fairly small and massaged)
  • ½ cup rice noodles (optional)

Method: 

Saute the onion and kale in a dash of oil for a few minutes until softening.

Add the coconut milk powder, water, lemongrass, garlic and chilli*. Mix to alow the CMP to dissolve and simmer for a further 5 minutes to allow the flavours to infuse.

Add the endamame beans and rice noodles (if using) for a further few minutes until cooked.

To serve, remove the lemon grass, chili and ginger pieces (wash and pat dry and store in the fridge to use again in the next few days if desired) and serve soup immediately.

*Note: to allow the lemongrass, chili and ginger to release most flavour ensure there is plenty of exposed surface are- i.e I scored lines down the length of the lemon grass and sliced the chili in half.

You can find the full post here

 

Now for a sneaky preview of some recipes the book... all using coconut milk powder as a key ingredient!

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