Tag Archives: coconut
I made a turmeric recipe. I’ve resisted because I don’t want to be cliche and do what everyone else is doing (which is posting a million turmeric recipes), but at the end of the day, I do like turmeric. So here we are.
This PB2 has a tiny amount of coconut oil in it. This has multiple benefits, the main two being a richer texture and a smooth, coconut flavor. That rich texture and flavor work well with the earthy turmeric, if I do say so myself. You could use coconut butter, technically, but I rarely have that on hand (but I always have coconut oil as it is my preferred cooking oil). (more…)
POSTED IN: 5 ingredients or less, coconut, nut butter, pb2, peanut butter, toppings, turmeric
Forgive me for my spotty posting this year. (That sounds pretty dramatic considering it’s only the second week of the year.) The constant lack of sunshine in NYC (on the days I’m home) have been really killing my vibe. As I’ve said before, I need natural light to photograph my recipes, so a string of cloudy days results in a tragic lack of posts.
This week, I’m ready to attack! First up for your consumption (literally) is this simple and citrusy baked oatmeal. Yes, I’ve been slacking in the baked oatmeal department for a year or two–but here’s a new one! (more…)
Hi friends. My name is Kelsey, if we haven’t met before. I hang out on Instagram as @amindfulvegan, and today I’m here to share with you a recipe that I posted a photo of on four separate occasions before I realized that I probably needed to cool it.
I’m a little bit embarrassed to be sharing this recipe with you. It features two things that I’ve given my mother an incredible amount of grief for liking: green tea and coconut. I spent 22 holiday seasons complaining about the presence of coconut pie (and one saying “no thank you, that’s got eggs”) and I can’t tell you how many times I’ve turned my nose up at the Diet Arizona green tea in my parents’ fridge. (Seriously though, diet green tea is pretty gross.)
You know what’s also gross? Matcha tea. I had never tried it, so I made some before I wrote this recipe up and that stuff is nasty. It’s grassy and bitter, but not in a good way. My recommendations for eating matcha are the same as the ones Lauren made in a recent post. That’s what a whole banana, and the coconut water, is for–cutting the bitterness. It tones the matcha flavor down to make a pleasant, fresh tasting bowl of oats that I promise isn’t grassy in the slightest. (more…)
I was desperately low on frozen cherries when I set off to make this recipe. This meant I had only one option: break out the jar of maraschino cherries.
I have struggled in the past to really create strong cherry flavor in oatmeal. Fresh or frozen, cherries tend to be pretty shy when cooked in porridge. I knew maraschino cherries would help, but I felt like that was cheating. Well, it’s time to cheat.
For the recipe, I used half frozen cherries and half maraschino cherries. I even snuck in a bit of the syrup from the jar (less than a teaspoon). What a difference it made! Did I cheat? yeah. Was it worth it? Definitely. (more…)
I thought I had cured Papaya Anxiety™️ with my Piña Papaya Oatmeal, but it turns out I was just getting started. Best. Papaya. Recipe. Yet. This combination of three tropical fruits is stellar. Mango is a winner, always. Papaya plays off the mango beautifully. Dragon fruit adds an unobtrusive sweetness that merely enhances the mango.
Basically, this is Destiny’s Child, and mango is Beyonce, and papaya and dragon fruit are there to round out the party.
I will not rest until I add cardamom to every single thing I can think of. One day I will have an entire cardamom section of my blog. <3
I’ve been wanting to make my own nut butter recipe for a while, but I hate the feeling of seeing all my nuts disappear in a matter of seconds; one minute I have a mason jar full of pecans, and the next they’re gone. Because I ordered a massive canister of cashews from Amazon, and I don’t eat them very often, I realized this was my chance! (more…)
Okay, I’m relish-obsessed. I definitely go through phases with my food. There was 2012’s baked oatmeal phase. 2013’s overnight oats phase. 2014’s breakfast cobbler phase. 2015’s zucchini phase and flavored PB2 phase. Apparently, this is my relish phase.
If you haven’t experienced the relish merriment yet, let me try to convince you: the small pieces of fruit make it easy to eat because you can scoop up a little bit of fresh and flavorful relish for each bite of porridge. Relish also adds a unique and interesting twist to a simple porridge, or it can amp up the flavor if the fruit you’re using loses its punch when cooked into oatmeal (e.g. kiwi, peach, melon). (more…)
Mi novio recently told me the smartest thing ever. He claims cha in Japanese is “tea.” Think about it: kombuCHA. MatCHA. It’s also not a far cry from chai, which means “tea” in languages such as Arabic and Hindu (based on my very quick research). Brilliant.
I am becoming more comfortable with matcha as I learn how to combine it with other flavors. Initially, it seems like it wouldn’t pair well with anything else, but after trying Matcha Marketplace oatmeal packets, I see that it’s far more cooperative than I realized. As matcha becomes more popular here in the USA, I think we will see it incorporated into increasingly unexpected products. Are Matcha Skittles in our future?? 😜 (more…)
POSTED IN: berries, citrus, coconut, matcha, overnight, strawberries, tea, veggies, zucchini
I love lychees (and more specifically, lycheetinis🍸), but I had never purchased one, cut into it, and eaten it fresh–until this month. I’m not sure why, but I found it incredibly intimidating.
Speaking of lychees, if you’re ever in Boston, go to the My Thai Vegan Cafe in Chinatown. It’s on the second floor (up a rather creepy staircase). Order the lychee bubble tea. You’ll thank me. ¡De nada! (It’s actually what inspired my Lychee Coconut Overnight Oatmeal.) (more…)
Lychees and coconut milk. That’s it. I wanted to add mango so badly, but I knew if I did, I wouldn’t be able to taste the lychee as well. Considering how rare and special it is for me to possess fresh freakin’ lychees, I wasn’t about to cover it up with the (admittedly delicious) flavor of mango. In my opinion, when there’s a fruit you rarely have around, you let that fruit be the goddamn star.
What better way to complement fresh lychees than with coconut milk? Actually, I used coconut creamer. No, not coconut cream from a can. I actually bought a little carton of coconut creamer from Trader Joe’s. (more…)