Tag Archives: egg-free

Mexican Fried Ice Cream Sundae

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With the 4th of July behind us, summer is officially in full swing, and 100+ degree temperatures have finally caught up with southern California. Maybe you’re roasting where you are as well. To beat the heat, I’ve whipped up an easy, fun Mexican fried ice cream sundae topping, unfried.

Before I had to switch from gluten-free to completely grain-free, Attune Foods sent me a box of their gluten-free Crispy Brown Rice cereal. So although I don’t usually post recipes using grains anymore, I’m making a special exception for this post. I hope you enjoy it!

Attune Foods’ Erewhon Crispy Brown Rice cereal has a fresh nutty taste. My daughter loves it with milk for breakfast. What I love about serving her Attune Foods’ gluten free crispy rice cereal is that it’s made from 3 simple ingredients: organic brown rice, organic brown rice syrup, and sea salt. In addition, it’s certified gluten-free and non-GMO, and has less than 1 gram of sugars per serving.

Beyond breakfast, this is a versatile cereal for cooking and baking. Use it in any recipe that calls for Rice Krispies. Crush it up and use it as a handy gluten-free bread crumb substitute or homemade chicken nugget coating. And definitely try it in my Mexican Fried Ice Cream Sundae Topping recipe below.

Coconut Secret Raw Coconut Nectar is a delicious low glycemic alternative to agave nectar or corn syrup. A vegan alternative to honey. It’s also organic, gluten-free, and non-GMO.

Coconut nectar has a milder taste than coconut sugar. It doesn’t taste like coconut, so you can use it in just about any recipe calling for a liquid sweetener. Try it in sweet iced tea for another refreshing summer treat.

It’s still a concentrated sweetener, though. So be sure to enjoy raw coconut nectar in moderation.

When making the Mexican Fried Ice Cream Sundae Topping recipe, if you don’t have any coconut nectar, try a spoonful of honey, sorghum molasses, or a liquid sweetener of your choice in its place. For a vegan version, use coconut oil in place of the butter. Substitutions will change the flavor somewhat, and might change the texture slightly, but should probably be fine.

If you don’t have hemp seeds, you can still make the topping without them, but hemp seeds add a nutty, nutritional boost loaded with protein, essential fatty acids, vitamins, and minerals. Plus, hemp seeds are just plain yummy.

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Mexican Fried Ice Cream Sundae Topping

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 1 cup topping

Serving Size: 1/4 cup

Calories per serving: 84

Fat per serving: 4 g

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon Coconut Secret Raw Coconut Nectar
  • 1 teaspoon cinnamon
  • 1 cup Attune Foods Erewhon Crispy Brown Rice Gluten Free Cereal
  • 1 tablespoon raw shelled hemp seeds (optional)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Melt butter in the microwave in a glass bowl.
  3. Add the coconut nectar and cinnamon and stir to combine.
  4. Add the cereal and stir to coat completely. Crush some of the cereal on the sides of the bowl as you stir, leaving some of the cereal uncrushed.
  5. Add the hemp seeds if using and stir to combine.
  6. Spread the topping mixture in a pan lined with parchment paper or tinfoil and bake for about 5 minutes or until the uncrushed cereal is crispy. The small clumps of crushed cereal will be slightly chewy. Watch carefully that the topping does not burn.
  7. Sprinkle on top of vanilla or coconut ice cream. Add berries if desired.
http://www.laurawestkong.com/gff/2012/mexican-fried-ice-cream-sundae/

Free-From Ice Creams

Two free-from ice creams you might want to try with this recipe are Clemmy’s Rich and Creamy and Luna & Larry’s Coconut Bliss.

Clemmy’s ice cream is sugar-free, lactose-free, and gluten-free. The Vanilla Bean flavor is made with real vanilla bean specks and extract, so it has a bold vanilla taste. It’s creamy with the texture of soft-serve. There’s just a touch of gumminess though. Toppings help to hide that.

Clemmy’s is sweetened with sugar alcohols: maltitol and xylitol. Sugar alcohols, also known as polyols, are not sugar or alcohol. They’re carbohydrates that aren’t completely absorbed by the body, and therefore reportedly have a lower effect on blood sugar. They’re used in diabetic and low-carb products. Sugar alcohols do not promote tooth decay. The bacteria in your mouth can’t digest them either. My daughter’s dentist recommends xylitol-sweetened candy to prevent cavities. Some sugar alcohols are also prebiotics.

Sugar alcohols come with a warning: “Sensitive individuals may experience a laxative effect from excess consumption of this ingredient”. If you’re not familiar with sugar alcohol-sweetened foods, take heed of this warning and stick to small serving sizes until you know how your body reacts. Some of these products give me severe stomach cramps so I usually avoid them.

Maltitol is most often manufactured from corn, occasionally wheat, but is classified by the FDA as gluten-free. So watch out if you’re avoiding GMO foods or grain products. Consider the benefits and drawbacks and your individual situation when deciding if you should indulge in sugar alcohol-sweetened products.

Coconut Bliss is well-named. True bliss. It’s gluten-free, low-glycemic, organic, and vegan. Creamy, blissfully delicious, and coconutty.

The only thing I would change about Coconut Bliss is to remove the agave syrup and replace it with coconut nectar. I’m not completely sold on agave nectar, but do indulge from time to time in products like Coconut Bliss ice cream because the rest of their ingredients are so superior (for example: organic coconut milk, organic dried coconut, organic coconut extract, organic fair trade vanilla extract). I recommend the Naked Coconut flavor with the Mexican Fried Ice Cream Sundae Topping.

What’s your favorite summertime ice cream sundae?

If you can’t find these foods at a store near you, you can buy them online at Amazon:
Attune Foods’ Erewhon Organic Gluten Free Crispy Brown Rice Cereal
Coconut Secret Raw Coconut Nectar
Nutiva Organic Shelled Hempseed

(This recipe was shared at: Gluten Free Friday)

Pumpkin-Date Blondies {+ Coconut Flour Giveaway}

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A little bit pumpkin pie, a little bit cookie bar, Pumpkin-Date Blondies are a perfect autumn treat.

Sweetened with dates, these blondies are refined sugar-free. Enjoy them for a healthy breakfast, dessert, or any-time snack.

Just make sure you stock up on cans of pureed pumpkin before pumpkin is all gone until next fall. I had the worst craving for a pumpkin treat in August when pumpkin was nowhere to be found on grocery store shelves!

Luckily, coconut flour is easy to find year-round. It’s one of my favorite gluten-free flours to bake with. Coconut flour is high in protein and fiber. A simple way to use it is to replace 1/4 of your usual flour with coconut flour. Or try one of the many delicious coconut flour recipes on the Tropical Traditions website (scroll down to find recipes).

If you’re inclined to experiment in the kitchen like me, then you’ll be pleased to know that you can add lots of flavorful liquids. Coconut flour will soak them all up. Moist and delicious!

Whether you like to follow recipes to the letter or prefer to improvise as you go, scroll down to the bottom of this post to find out how you can enter to win a 2.2 pound bag of Tropical Traditions Organic Coconut Flour to try for yourself.

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Pumpkin-Date Blondies

Ingredients

  • 1 cup coconut flour
  • 1/4 cup ground flax seed meal
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon sea salt
  • 1/2 cup pecans, chopped
  • 1/2 cup unsweetened applesauce
  • 1/2 cup unrefined coconut oil
  • 1 cup pureed cooked pumpkin
  • 1 teaspoon vanilla
  • 1 cup dates, pitted and chopped
  • 1 and 1/2 cups + 2 tablespoons coconut milk (the cooking kind, not the beverage kind) divided into 1/2 cup, 1 cup, and 2 tablespoons portions

Instructions

  1. Preheat oven to 350°F. Lightly grease an 8-inch nonstick baking pan with coconut oil.
  2. In a medium bowl combine coconut flour, flax seed meal, cinnamon, ginger, allspice, nutmeg, and sea salt.
  3. Place pecans on a baking sheet in the oven for 3-5 minutes, or until lightly toasted. Stir the toasted pecans into the dry mixture and set aside.
  4. In a large bowl, combine applesauce, coconut oil, pumpkin, and vanilla.
  5. Place the dates and 1/2 cup of the coconut milk into a saucepan on medium heat. Bring to a boil. Turn heat to low and simmer gently for 1 minute. Turn heat off, cover, and let rest for 5 minutes.
  6. Place warm coconut milk-date mixture into a food processor or blender and blend until smooth. If needed add some of the 1 cup coconut milk to help blend dates.
  7. Add the blended coconut milk-date mixture and the rest of the 1 cup coconut milk to the wet ingredients in the large bowl. (Reserve the 2 tablespoons coconut milk for use later.) Stir to combine.
  8. Pour the dry ingredients into the wet ingredients and stir until well combined. Batter will be the consistency of mashed potatoes.
  9. Spread batter evenly into prepared baking pan. Spread remaining 2 tablespoons coconut milk evenly onto top of the batter with a spatula. Spread the coconut milk around until it picks up a little color from the batter underneath. Sprinkle a little cinnamon lightly on top of the smoothed coconut milk. (photo below)
  10. Bake about 35 minutes or until the edges start to brown and/or pull away from the sides of the pan.
  11. Let cool/refrigerate before slicing and serving. Blondies will set as they cool. Top with creamy coconut-cashew topping if desired.
http://www.laurawestkong.com/gff/2011/pumpkin-date-blondies/

(This recipe was shared at: Gluten-Free Monday, Whole Foods Friday, Fit & Fabulous Friday, Wellness Weekend, Pumpkin Potluck Party)

Enter to win a 2.2 pound bag of Tropical Traditions Organic Coconut Flour! (a $15.00 value) There are 6 ways to enter:
1. Subscribe to Tropical Traditions’ Email Newsletter for special sales and free recipes.
2. Follow Tropical Traditions on Twitter
3. Like Tropical Traditions on Facebook.
4. Visit the coconut flour recipes webpage and leave a comment below telling which coconut flour recipe you’d like to try.
5. Follow me, GrainFreeFab on Twitter.
6. Tweet this post/giveaway on Twitter and put a link to your tweet in a comment below. (Click on the timestamp underneath the tweet to get a link to an individual tweet.) You can tweet the giveaway as many times as you’d like, but only the first tweet will count as a giveaway entry.

Leave a me a separate comment with your name and email address after completing each item. Each comment will count as an entry. The giveaway starts today, Wednesday, November 23, 2011 and ends Tuesday, December 6, 2011. A winner will be picked at random via Random.org on Wednesday, December 7, 2011. Open to residents of U.S. & Canada.

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

Creamy Coconut-Cashew Topping

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It’s that time of year when it chills up outside, and warms up inside … the oven that is. Pies, gingerbread, and other holiday treats call out for a creamy topping.

Here’s one of my favorites. It’s an easy, delicious, vegetarian dessert topping. Cashews and coconut are naturally sweet, so all you need to add is a touch of honey and vanilla. Happy eating!

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Creamy Coconut-Cashew Topping

Ingredients

  • 1 cup raw cashews
  • 1/2 cup water
  • 1/2 cup coconut cream (not sweetened cream of coconut)
  • 1 tablespoon honey
  • 1 teaspoon vanilla

Instructions

  1. Soak cashews in water overnight. (This step is optional if you're in a rush. However soaking the cashews makes them easier to blend and brings out their natural sweetness.)
  2. Drain cashews and place in a food processor or blender with 1/2 cup water and blend until smooth.
  3. Add coconut cream, honey, and vanilla, and blend until combined well. If you like your topping sweeter, add more honey to taste.
  4. Refrigerate to thicken before serving.
http://www.laurawestkong.com/gff/2011/creamy-coconut-cashew-topping/

Creamy Avocado Vinaigrette

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Make the most of the final days of summer with this fresh and tangy avocado salad dressing. (I know the calendar says autumn, but here in southern California, the weather doesn’t always listen to the calendar.)

Creamy avocado vinaigrette will go wonderfully with romaine lettuce and the last home-grown tomatoes from your garden. If autumn has already settled in, pair your avocado salad with your favorite soup for the perfect light dinner combination for chilly evenings.

Finding salad dressings on store shelves free of gluten, dairy, egg, soy, and sugar is a losing proposition. Especially when it’s so quick and easy to make your own from scratch. Avocado makes it deliciously creamy and nutritious. You can even use this avocado dressing as a dip for raw veggies or your favorite gluten-free chips.

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Creamy Avocado Vinaigrette

Total Time: 5 minutes

Yield: 1-1/2 cups

Ingredients

  • 1 large avocado
  • 1 garlic clove
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup unfiltered raw apple cider vinegar
  • 1/2 cup unfiltered cold pressed extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon freshly ground pepper

Instructions

  1. Peel and seed the avocado, and peel the garlic clove.
  2. Blend the avocado and garlic in a food processor until the avocado is creamy and the garlic is finely chopped.
  3. Add the lemon juice and apple cider vinegar and process until blended.
  4. Add the sea salt, smoked paprika, and pepper, and process until mixed in.
  5. Add the olive oil. You can pour it in slowly while the food processor is going or simply pour it all in at once. Blend until the oil is fully emulsified into the dressing.
  6. Taste, and add more salt, paprika, or pepper, if desired.
  7. Garnish with a sprinkle of smoked paprika, if desired.
  8. Chill to thicken.
http://www.laurawestkong.com/gff/2011/creamy-avocado-vinaigrette/

(This recipe was shared at: Raw Foods Thursday)

Gluten-Free in Guam

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The view from our beachfront kitchen in Guam

Whether your autumn winds are chilly or scorching, you can still escape with me to Guam for some cool ocean breezes and refreshing Chamorro cuisine.

Kelaguen is a ceviche-style dish in which the acid in the lemon juice “cooks” the fish, or in the case of grilled chicken, serves as a delicious marinade. Freshly grated coconut, green onions, and chili peppers round out the island flavors.

While visiting Guam, some vegetarian friends taught me how to make soy chicken kelaguen. Now I have to confess that even though I am practically vegan myself, I am not a big fan of soy chicken. The kelaguen marinade, however, completely transformed the soy chicken and I could not stop eating it. It was that delicious.

I have a new version of kelaguen to introduce to you today: Mushroom Kelaguen. While not a traditional ingredient (I’m pretty sure mine is the first mushroom kelaguen ever made), mushrooms are a perfect fit for this tangy, lemony dish. And luckily, kelaguen is naturally gluten-free!

Grating fresh coconut in Guam

One of the secrets to a good kelaguen is freshly grated coconut. Freshly grated coconut is not the same thing as dried, shredded coconut and will not give the same results. Much the same way that orange powdered cheese is not a satisfactory replacement for a good Wisconsin cheddar.

Luckily you can find good frozen grated coconut in Asian/Filipino markets, which is a decent replacement for fresh.

Look for frozen grated coconut without added sugar or preservatives. If you are a coconut fan, you should buy more than one package, because you will certainly want to try it out in cakes, muffins, and other recipes as well.

Frozen grated coconut

Frozen grated coconut comes in one pound packages. To use it, simply thaw a package, measure and set aside what you need, then use a half-cup measuring cup to make 1/2 cup mounds from the remaining grated coconut. Place the coconut mounds on a baking tray and put the baking tray in the freezer until frozen like ice cubes. Then transfer the coconut cubes to a freezer bag and store in the freezer. When you want more grated coconut, just take out the amount you need and thaw. Nothing could be easier!

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Mushroom Kelaguen

Yield: 4 cups

Ingredients

  • 2-3 lemons, juiced
  • 2 pounds white mushrooms, finely chopped
  • 1/4 cup unrefined coconut oil
  • 1 teaspoon sea salt
  • 1-1/2 cups grated coconut, fresh or frozen (thawed)
  • 2 green onions, finely chopped
  • 4-6 small red chilies, finely chopped

Instructions

  1. Juice the lemons and set aside the juice. Rub the inside of your food processor (if using) and cutting board with the insides of the juiced lemons. This will give some protection against mushroom discoloration.
  2. Slice mushrooms in a food processor or by hand. A food processor will give very thinly sliced mushrooms. If you slice them by hand you don't need to slice as thinly as a food processor would, aim for about 1/8 inch wide slices.
  3. Cross-cut the slices in both directions to make small pieces, about 1/8 to 1/4 inch. Don't worry if a few pieces come out too large. You can always cut them with your spatula while cooking the mushrooms.
  4. Melt the coconut oil in a large non-stick pan over medium-high heat and add the finely chopped mushrooms. They will likely fill the pan close to overflowing, so stir carefully until they cook down a bit and let their water out. Two pounds of mushrooms chopped like this will shrink down to 3-4 cups. Cook the mushrooms, stirring occasionally, for about 30 minutes until most of the water has evaporated.
  5. Add the sea salt and stir. Cook for 15-20 minutes longer to coax out and reduce any remaining water. A little moisture when you press down on the mushrooms with a spatula or spoon is OK. Just so there is no liquid in the pan.
  6. While the mushrooms are cooking you can prepare the coconut (if grating fresh), and chop the green onions and red chilies. If you don't like chili heat, remove the membranes and seeds from inside the chilies before chopping.
  7. When the mushrooms are cooked, transfer them to a bowl and add the grated coconut, green onions, and red chilies. Stir to combine.
  8. Add the lemon juice to the mushroom mixture. Start with 1/2 cup and stir to combine. Taste, and add more lemon juice if desired. Add more sea salt if desired.
  9. Enjoy! Can be eaten at room temperature or chilled. Serve as a salad or side dish with gluten-free tortillas, tortilla chips, flatbread, or large lettuce leaves for scooping.
http://www.laurawestkong.com/gff/2011/gluten-free-in-guam/

We made kelaguen and other island favorites right on the beach in our camping kitchen.

Too many cooks couldn't spoil these pancakes!

Well worth the wait for this island feast!

(This recipe was shared at: Gluten Free Friday)

Lemongrass Mahi Mahi

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Marinades are one of those irresistible improvisational creations. Not much in the way of science to worry about usually, just imagine the flavors you love and swirl them together in a sea of deliciousness.

The only problem one encounters occasionally in improvisational marinades is happening upon utter perfection, and having no way to duplicate exactly what you’ve done. A way around this would to be measure everything carefully as you go and write it all down, but that takes away half the fun.

This Lemongrass Mahi Mahi is one of those problems…

Serious. Died-and-gone-to-heaven good.

I don’t have the measurements for you, but I do remember what I mixed together. You’re on your own for the proportions. Luckily for both of us, marinades are rather forgiving concoctions. Here’s what I used:

  • coconut milk
  • minced garlic
  • minced red & green Thai chilies
  • lemongrass, sliced & smashed
  • green onion, sliced crosswise
  • celtic sea salt
  • coconut sugar
  • galangal powder
  • amchur powder

Cook as desired and serve over brown rice, with romaine lettuce leaves for scooping. (Or go paleo-style and skip the rice, just serve with romaine.)

Lemongrass can be bought fresh or frozen in Asian supermarkets. You can even grow it yourself if you live in a warm climate. Lemongrass gives bright, citrus-y notes to curries, soups, and marinades, and goes particularly well with garlic and chili.

You can cook with lemongrass in one of two ways. First, like in my marinade above, in large pieces used for flavor and removed before eating. Smashing the lemongrass with a large cleaver helps release more flavor. The second way is to cut the lemongrass into small pieces and pulverize them with a mortar and pestle or food processor, then add to food before cooking.

Galangal powder is available in Asian and Indian markets. Galangal is a relative of ginger root and tastes a bit like peppery ginger. It is used in Thai and Indian cooking. It goes well with fish, as well as garlic and chili. A little goes a long way. Like ginger, galangal can also be used fresh.

Amchur powder, or ground dried green mango, can be found in Indian markets or online from Rani’s World Foods. Amchur has a sour, acidic taste and is used in curries and chutneys. In marinades it makes a good tenderizer. Use it with fish and other meats, in vegetable curries, and wherever you’d like to add a bit of tart flavor.

What’s your favorite marinade mixture?

Tuesday’s Rice

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Fried rice is a great dish to highlight your favorite fresh ingredients or even simply use up whatever deliciousness happens to be hiding in the vegetable drawer of your refrigerator. Today’s special contains a little of both: baby broccoli, snow peas, and home-grown tomatoes.

Traditionally, a large round-bottomed wok with a ring, and very high heat is used in making fried rice. I’ve adapted the process for easy home use with a 12-inch nonstick pan on medium heat. It’s still a quick dish to make, just a little more relaxed. If I have other tasks to do in the kitchen, I often work on them in the several minutes in between adding each ingredient to the pan.

One advantage of this non-traditional cooking method is that you can leave the minced garlic in the finished dish without fear of it burning. You’ll get a softer flavor from cooking the garlic at a lower temperature, plus many of the garlic’s nutrients will still be retained. If you want a more pungent garlic flavor and higher nutritional value, add the garlic closer to the end of the cooking process.

I like to have fresh Thai chili peppers on hand (Prik Chee Fah). These flavorful peppers are about 2-4 inches long (not the tiny, extremely hot bird’e eye chilies, also referred to as Thai chili). They add a bit of heat and a vibrant dose of color to any dish. If you don’t want the heat, remove the membranes and seeds before chopping. Look for Thai chili peppers in Asian grocery stores. You can also substitute Serrano chili.

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Tuesday’s Rice

Yield: serves 1 as a main course or 2 as a side dish

Ingredients

  • 1 small onion
  • 3 fresh red Thai chilies (prik chee fah)
  • 4 garlic cloves
  • 5 stems baby broccoli
  • 1 handful snow peas
  • 1 medium tomato
  • 1-1/3 c leftover brown rice
  • coconut oil or other cooking oil
  • 1 teaspoon raw coconut aminos (or gluten-free tamari)
  • Thai basil (for garnishing)

Instructions

  1. Chop the onion and set aside.
  2. Finely mince the chilies and set aside. If you'd like it less spicy you can remove the membranes and seeds before mincing.
  3. Finely mince the garlic and set aside.
  4. Chop the baby broccoli into 2-3 inch long pieces and separate the stems from the florets.
  5. Remove the strings from the snow peas and set aside.
  6. Chop the tomato and set aside.
  7. Julienne the Thai basil and set aside.
  8. Heat a frying pan or wok to medium and melt a little coconut oil in it. Add the chopped onion and stir fry for several minutes.
  9. Add the minced chili and stir fry for a minute or two.
  10. Add the minced garlic and stir fry for a minute or two.
  11. Add the baby broccoli stems and stir fry for a couple minutes. Add the baby broccoli florets and stir fry for a couple minutes.
  12. Add the snow peas and stir fry for a couple minutes.
  13. Add the leftover brown rice and stir to combine. Add a teaspoon of coconut aminos and a little more oil if necessary. Stir fry for a couple minutes.
  14. Add the chopped tomato and gently stir fry for a minute or two until the tomatoes are warmed. Check the seasoning and add a little more coconut aminos if necessary.
  15. Garnish with the julienned Thai basil.
  16. Enjoy!
http://www.laurawestkong.com/gff/2011/tuesdays-rice/

Feel free to adjust this recipe to fit your tastes and what’s in your refrigerator on any given day. You may want a bit more rice than I used. I was surprised to find that 1-1/3 cups of cooked rice was all I had on hand today. Two cups would make a more usual proportion of rice to vegetables and would serve more people as well. Of course, you would then also need to adjust the seasonings. I enjoyed the generous proportion of vegetables to rice, so I decided to share it with you exactly how I made it. Cooking, unedited.

(This recipe was shared at: Gluten Free Friday)

Italy Meets Southeast Asia … {+ coconut oil giveaway}

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Tomatoes, garlic, olive oil, and basil. Simple, yet divine.

Before the last of summer’s tomatoes are gone, I’d like to introduce you to a fresh twist on this Italian classic:

Tomatoes, garlic, coconut oil, and Thai basil. Italy meets Southeast Asia.

Tomatoes and garlic are familiar enough. Ever use coconut oil or Thai basil?

Tropical Traditions sent me a jar of their Gold Label Virgin Coconut Oil to try in my recipes, and I’ve used (and loved) it in everything from curries, stir-fry dishes, and roasted veggies to cakes, muffins, granola, and more.

One lucky reader will also receive a 32-ounce jar of Tropical Traditions Gold Label Virgin Coconut Oil. (Enter to win at the end of this post.)

One of the best things about unrefined coconut oil is the fresh coconut scent and taste that it gives to your food. Take advantage of this flavor boost in your cooking. The Southeast Asian-Inspired Spaghetti recipe, below, has a light coconut taste from unrefined coconut oil.

For a bold coconut flavor, such as in a curry, start out by sauteing the ingredients in unrefined coconut oil and then later thickening with coconut cream or milk.

If the taste of coconut won’t go well with the ingredients in a particular recipe, you’re better off using a different oil that time and saving your unrefined coconut oil for the recipes where it can really shine.

A hint of coconut flavor from unrefined coconut oil is almost always welcome in baking. Coconut complements fruits of all kinds, chocolate, and nuts. The melting point of coconut oil is about 76° F. When the temperature is above 76°, coconut oil is liquid. Below 76°, it is solid. This makes it very versatile for baked goods. Unrefined coconut oil is easily melted if you need a liquid oil. If you need a solid oil, like butter or shortening, just chill it in the refrigerator. Unrefined coconut oil makes a flaky vegan pie crust with ease.

For research on the health benefits of coconut oil, visit CoconutOil.com. For even more recipes using coconut oil, visit FreeCoconutRecipes.com.

The final ingredient in our southeast Asian foursome is Thai basil. Thai basil is easy to grow and is quickly becoming more common to find in nurseries. Or simply pick up a package of fresh leaves on your next trip to an Asian grocery store. Thai basil is sweet and has a distinctive anise flavor. It will lend an authentic touch to your Thai and Vietnamese dishes. Try Thai basil in curries, with stir-fried ginger eggplant, or fresh in salads.

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Southeast Asian Spaghetti

Ingredients

  • 8 ounces uncooked brown rice spaghetti
  • 2 cups baby broccoli, cut into 1-1/2" to 2" lengths
  • 1 cup tomatoes, chopped
  • 2 tablespoons garlic, minced
  • 1/2 cup Thai basil, julienned
  • 3 tablespoons unrefined coconut oil
  • 1-1/2 teaspoons sea salt

Instructions

  1. Bring water to boil in a large pasta pot with insert. Blanch the chopped baby broccoli for 1 minute in the boiling water. Remove the insert and set the baby broccoli aside. Do not discard the water. Separate stems and florets when cool.
  2. If you prefer your tomatoes peeled, you can dip them in the boiling water before cooking the spaghetti. Then peel and chop the tomatoes while the pasta cooks.
  3. Add 1 teaspoon of the sea salt and the brown rice spaghetti to the boiling water. Cook according to package directions. Be careful not to overcook. Drain and rinse well with cold water. Drain excess water and set cooked spaghetti aside.
  4. Melt 2 tablespoons of coconut oil in a nonstick pan over medium heat. Add the minced garlic and remaining 1/2 teaspoon of sea salt. Cook 2 minutes, stirring often.
  5. Add the baby broccoli stems and cook 2 more minutes, stirring often.
  6. Reduce heat slightly to medium-low and add the remaining tablespoon of coconut oil and the cooked spaghetti. Stir gently to coat the noodles with oil.
  7. Add the chopped tomatoes and julienned Thai basil and stir gently to combine. Check the seasoning and add more sea salt if desired. Cook until spaghetti and vegetables are heated through.
  8. Enjoy! This dish is also good chilled as a pasta salad.
http://www.laurawestkong.com/gff/2011/italy-meets-southeast-asia/

(This recipe was shared at: Gluten Free Friday)

Enter to win a 32 ounce jar of Tropical Traditions Gold Label Virgin Coconut Oil! (a $29.50 value) There are 3 ways to win:

  1. Subscribe to Tropical Traditions’ Email Newsletter for special sales and free recipes.

  2. Follow Tropical Traditions on Twitter

  3. Like Tropical Traditions on Facebook.

Leave a me a separate comment below with your name and email address after completing each item. Each comment will count as an entry. The giveaway starts today, Sunday, September 18, 2011 and ends Wednesday, September 28, 2011. A winner will be picked at random via Random.org on Thursday, September 29, 2011. Open to residents of U.S. & Canada.

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

32-oz. – Gold Label Virgin Coconut Oil – 1 quart

Wild for Blueberries!

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August in Canada is wild blueberry season. Glorious, delectable little indigo morsels…

When I was a child, my family spent summer vacations at my grandparents’ farm in northern Minnesota. Sometimes we would take a road trip into the backwoods of Ontario and go wild blueberry picking.

Picking blueberries in Canada with my sister and grandmother. That's me on the left.

The goal was to get the berries into buckets so we could take them home, but as you can imagine, most of them went straight into my mouth. Those that did make it into the buckets were destined for home-made wild blueberry pie, pancakes, muffins, jams, and my personal favorite: vanilla ice cream topped with wild blueberries for breakfast.

No place else but Grandma’s can one enjoy such a delicacy as ice cream and wild blueberries for breakfast. When you let the ice cream start to melt, you can swirl the berries round and round with your spoon, making fabulous tie-dye patterns until the creamy white finally gives way to a solid brilliant purple.

Even though wild blueberry season is winding to a close, thanks to the wonders of flash freezers anybody can enjoy delicious wild blueberries in any place, any time of the year.

Here’s one of my favorite ways to enjoy wild blueberries today: in gluten-free blueberry buckwheat pancakes. If you don’t have wild blueberries, you can still make the pancakes with cultivated blueberries. Although I highly recommend the wild blueberries if they are available.

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Blueberry Buckwheat Pancakes

Yield: Makes about 12 3-inch pancakes

Ingredients

  • 1/4 cup each of buckwheat flour, garbanzo bean flour, sorghum flour, & tapioca flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • 1 tablespoon flaxseed meal
  • 1/4 cup dates, pitted & chopped
  • 1 cup unsweetened almond milk (or milk of your choice)
  • 1 tablespoon coconut oil, plus extra for pan (or mild cooking oil of your choice)
  • 1/4 cup unsweetened applesauce
  • 1 cup wild blueberries, thawed if frozen (or cultivated blueberries)

Instructions

  1. Put the chopped dates in a small saucepan with 1/2 cup of the almond milk over medium heat. Bring to a boil. Simmer gently for one minute, then turn the heat off, cover, and let the dates soak for 5 minutes.
  2. While the dates are soaking, sift the flours, baking powder, cinnamon, and salt together into a large bowl. Stir in the flaxseed meal.
  3. Pour the hot date-almond milk mixture into a blender, add the tablespoon of coconut oil, and blend until smooth. Add the remaining 1/2 cup almond milk and the applesauce, and blend until smooth.
  4. Pour the wet mixture into the bowl with the dry ingredients and stir until just blended. Gently fold in the blueberries. (Note the two batters below. The batter on the left has partially thawed berries. The blueberries in the batter on the right are completely thawed. Not only will your batter look better with completely thawed blueberries, the pancakes will be much easier to cook as well!)
  5. Heat a nonstick griddle or pan, add a little oil and spoon a scant 1/4 cup of batter into the pan. Spread it around slightly to make a circle about 3 inches wide. Repeat several more times to fill the pan.
  6. Cook for a couple minutes until bubble pop on the surface of the pancakes and the edges turn slightly brown. Flip the pancakes over and cook about one minute longer until the other side is done. You can press your finger gently on the top of the pancake at this point. If it feels like the inside is still mushy it's not done yet. Remove from the pan when cooked and serve while still warm.
  7. Repeat steps #5 and #6 until all the batter is cooked.
  8. Garnish as desired and enjoy!
http://www.laurawestkong.com/gff/2011/wild-for-blueberries/

Size comparison of cultivated blueberries (top left) and wild blueberries (bottom right)

Top 5 reasons why I {heart} wild blueberries
5. Truly wild blueberries are naturally organic.
4. They are sturdier than cultivated blueberries, and don’t smash easily in baking.
3. Wild blueberries are not only full of antioxidants, they’re cute, too. :)
2. More blueberries per cup means more blueberry goodness in each bite.
1. Sweet and tangy, wild blueberries have a power-packed flavor explosion.

What are your favorite ways to enjoy blueberries?

Butternut Squash Soup Improv

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Remember that half of a pureed butternut squash from my mac & cheese? Well, here’s the soup it grew up to be: Indian-Spiced Butternut Squash Soup

Soup is the ultimate improvisational food. I can’t resist the lure of a large soup pot on a cold day. It’s so much fun to throw in a bit of this and that, plus all my favorite veggies. Simmer, taste, and adjust the seasonings for soup perfection.

I didn’t have a whole day to devote to broth- and soup-making, so I sauteed a small onion together with a garlic clove, added an Organic Country Herb Medley bouillon cube (from Edward and Sons Trading Company) and a dash of sea salt and freshly ground pepper. Organic Country Herb Medley bouillon cubes are gluten-free, vegan, and made from yeast extract, a variety of herbs, and sea salt. When you don’t have time to make homemade broth, these bouillon cubes have a fresh, natural taste. Not like some bouillon that tastes like it should be used to season artificially-flavored potato chips.

Just as I was finishing up the soup, in true improvisational fashion, I suddenly wanted a gingery butternut squash soup. Since this soup was done cooking, the time when I should have fried fresh ginger was long past. I took out the ground ginger. Next to the ground ginger was my Indian spices, and well, an Indian-spiced butternut squash soup does sound absolutely heavenly.

So I added a generous amount of ginger and Indian chili powder, some cumin seed, galangal, and turmeric, and a pinch of garam masala. In essence, all the Indian spices on hand that were already ground. After all there’s no time for grinding and frying whole spices when as previously noted, the soup is already cooked.

Finally, I topped it all off with a garnish of fresh thyme leaves. Sure enough, simply heavenly.

What’s your favorite soup to make?

(This recipe was shared at: Fill Those Jars Friday, Gluten Free Friday, Fall Harvest Potluck Party)