Tag Archives: Coconut

Coconut, Cacao and Peanut Butter Rough….

15 Oct

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The time it took was around 30 mins….. 30 mins from the time I saw this recipe on Janella Purcell’s Facebook page to the time we were sitting on the lounge eating it!  OMG – so good!!

I have converted this recipe for Thermomix however you can find the original recipe here.

You will need:

120g nuts (I used macadamias, cashews and almonds)

60g shredded coconut

80g cacao

65g dried organic fruit (I used goji berries and sultanas)

160g coconut oil

100g maple syrup (or your preferred sweetener of choice)

Good quality peanut butter (make your own or I used Mayvers) – enough to drizzle over the mixture

Method:

Place nuts into TM bowl and chop for 2-3 seconds on speed 6 (or until desired consistency).

Place everything else apart from the peanut butter into the TM bowl and mix for 4-5 seconds on speed 3.

Pour half of the mixture into a lined cake tin and drizzle your peanut butter over the first layer.  Pour the rest of the mixture on top and place in the freezer until set, around 20 mins.

Chop up and keep in the fridge (or freezer in my case so I don’t eat it all at once) 😀

Enjoy xx

Chicken, Lemongrass and Coconut Soup

3 Jul

I love using my doTERRA essential oils in cooking and when I saw their recipe for Lemongrass and Coconut Soup I thought I would give it a go. I added chicken and converted the recipe for the Thermomix but you can of course cook this in a saucepan. If you don’t have lemongrass essential oil, you could pop in some fresh lemongrass instead.

You will need:

1 x chicken breast cut into thin strips

2 x small carrots sliced – julienne strips

6 x asparagus spears cut into 2cm pieces

6 x brocoli florets broken into small pieces

8 x snow peas sliced into small pieces

6 x shitake mushrooms soaked

2 x lime leaves sliced

small piece of ginger sliced

150g coconut milk

240g vegetable stock (use 1/2 teaspoon of TM Vegetable Stock Concentrate and leftover water from blanching vegetables)

1/2 drop doTERRA lemongrass essential oil

Juice of 1 x lime

1 x spring onion chopped finely

corriander sprigs to garnish

Freshly ground pepper

Method

Place 1.5 litres of water into TM bowl and bring to boil on aroma temperature, speed 1. Once water is boiling place broccoli, asparagus, carrots and snow peas into TM basket, insert into place and blanch for 1 min, varoma, speed 4. Remove and refresh under cold water. Pour out water and reserve 240 g of water used to blanch the vegetables for your stock.

Add coconut milk, vegetable water, TM stock concentrate, chicken strips, lime leaves and ginger into TM bowl and cook for 5 mins, 100 degrees, reverse, soft spoon or until gently boiling. Remove lime leaves and ginger and add in blanched vegetables, mushrooms, lime juice, pepper and lemongrass essential oil and cook for 1 min, 80 degrees, reverse, soft spoon.

Serve soup with sliced spring onion and coriander.

Enjoy!