Brown rice.

Curry.

Coconut.

Mix them all together, and you have a trifecta of deliciousness. 

I love playing around with curry in the kitchen.  I really have no idea what I’m doing with it.  Definitely not creating authentic Thai or Indian cuisine. 

Definitely [...]]]> Three ingredients we’re big fan of in this house:

Brown rice.

Curry.

Coconut.

Mix them all together, and you have a trifecta of deliciousness. 

I love playing around with curry in the kitchen.  I really have no idea what I’m doing with it.  Definitely not creating authentic Thai or Indian cuisine. 

Definitely just winging it.

Definitely just judged by my taste buds. 

taste. taste. taste.

That’s how I create dinner recipes. 

I have a handful of curry recipes, but this one is the simplest to prepare.  And it’s quite possibly my favorite.  It was inspired by a favorite dish of mine at a local restaurant,  Crown Pub.  It’s not a Thai restaurant at all.  They have a menu overflowing with meaty dishes, with one vegetarian + gluten free option.

King’s Curry. 

Having only one option may seem like a drag, but I actually like it, especially when it’s this good.  I’m the person that cannot for the life of me make up my mind on what to pick from the menu, always begging Chris to “split with me!!”

What I’ve created below, is a lightened up version of this comforting restaurant meal.  Although a bit lighter, the sauce is still rich + creamy with a nice kick of heat, complimented by the chewy coconut brown rice [I like using short grain brown rice the best!].

Veggie Coconut Curry [serves 4]

• 1, 15oz can light coconut milk
• 1.5T unrefined coconut oil
• 1 medium onion, chopped [~1c or a little more]
• 2 orange/red/yellow peppers, sliced
• 3 medium carrots, sliced
• 6c spinach
• 2c broccoli
• 2 cloves garlic, minced
• 2T curry powder
• 1/2t turmeric
• 1/4-1/2t garam masala [spicy!]
• 1T honey
• 3/4-1t salt
• black pepper

1. Melt the coconut oil in a large pan over medium heat.
2. Add the onion + peppers and cook for 3-5min, until beginning to soften, stirring frequently.
3. Stir in the minced garlic, curry, turmeric, garam masala, salt, + pepper, and cook for 30sec – 1min until fragrant.
4. Add the coconut milk + honey, and bring to a boil. 
5. Reduce heat to simmer + cover for 10min.
6. Remove cover, continuing to simmer and add carrots, spinach + broccoli.  Cook another 8-12min, until the veggies are tender and the sauce has thickened, stirring every few minutes.

tips/substitutions: Another high heat cooking oil can be subbed for coconut [sunflower, safflower, etc].  Garam masala is quite spicy but is packed with flavor.  Start by adding 1/4t and add more as desired.  I used 1/2t.  Maple syrup can be subbed for honey.

To round this meal out, I made Sprouted Kitchen’s Lentil "Meatballs".

These are going to become a staple around here. 

Incredible flavor + texture.

I made a few ingredient changes, for what I had on hand and to make them gluten free.  There are so many different meals you could make using these “meatballs,” but even popping them in your mouth straight from the fridge works!

Here were the changes I made.

• 3/4c 2% cottage cheese instead of ricotta
• 1/4c sharp white cheddar cheese, grated instead of parmesan
• 2t dried parsley instead of fresh
• 1.5t oregano added this
• 3/4c GF oats, ground 1/2 way to flour instead of breadcrumbs

Check the original for the full recipe + instructions.

A great weekend meal, that won’t keep you in the kitchen all day long.  I started with the rice, and then got to mixing the lentil-balls, which needed to sit for 20min.  While sitting, I started the sauce and got it to the simmering stage, then rolled the lentil-balls and baked for 15min.  Before I knew it the lentil-balls were done, the sauce was thickened, and the rice was fluffed.

Do you have any fun kitchen plans this weekend?

Or just any fun plans in general?

I will be photographing + eating myself crazy at the Pea house!

Happy Friday!

Ashley

Sorry to disappoint.

This is just a huge post about nut butter.

Can you deal?

Instead of making just 1 nut butter for the birthday girl, I made five. 

I’m all about the homemade gifts, and I know Kelsey is too.  What could be better than a creamy, [...]]]> Were you expecting doughnuts?

Sorry to disappoint.

This is just a huge post about nut butter.

Can you deal?

Instead of making just 1 nut butter for the birthday girl, I made five. 

I’m all about the homemade gifts, and I know Kelsey is too.  What could be better than a creamy, delicious, edible gift where you get to keep the jars after? 

Jar hoarders unite!

I’ve never really been a fan of sunflower butter, the few times I’ve tried it.  However, after reading Mama Pea’s post on sunflower butter and seeing her perfectly sun-buttered piece of toast, I knew I had to try making it for myself.

This was also the first time I decided to try using my Vita Mix to make a nut seed butter.  Some of the most frequent questions I receive, are about nut butter making. 

What type of food processor do you have?

• Cuisinart 11c [have tried this model too, at my parent’s house + it works great!]

Why doesn’t my nut butter look as drippy as yours?

• Let it whirl around longer!!  Also, if you’re using an 11c, use a max of 2.5c nuts.  You can use 3c, but it takes much longer to process and become drippy.  If you’re using a 7c, I wouldn’t use over 1.5c nuts.  Also, almond butter takes the longest to butterize!

I just couldn’t get it to work…HELP!

• Are you using a heavy duty, high speed food processor?  Don’t try making nut butter in a mini food processor!  Did you set a timer and really wait at least 10-12min for it to process?  10min is really long when you’re standing, hovering, waiting for it to butterize!

Can I add something other than oil to smooth it out?

• No!  Do not add water or milk when processing your nut butter, or it will turn into a clumpy mess!!  Only after it has turned into nut butter + cooled, can you add a little milk to it, to make a drippier nut butter sauce.

Can you use a Vita Mix instead of a food processer?

• While I haven’t used it to for almond or any other nut butter, my experience with sunflower seeds was the only one I will ever have.  = NOT a fan

Why didn’t I like using the Vita-Mix for this? 

• had to constantly tamp down on the seeds while it was running – maybe 3c seeds would have been easier than 2?
• oil was a necessity, whereas with the food processor, you typically don’t need it unless you’re adding thickening ingredients like maple syrup, cinnamon, etc.
• had to turn it off + on way more to get it to combine
• extremely hard to scrape out – definitely lost at least 1T on the sides + bottom
• almost impossible to clean

I love my Vita-Mix for smoothies and pureeing sauces, soups, salad dressing, grinding grains into flour, etc.  But I use my food processor far more.  I definitely recommend a good food processor over a Vita-Mix.  You can find a decent $50-75 blender, that will make great smoothies [even with spinach added in!]. 

My Vita-Mix was actually passed down to me from my grandfather.  He bought it when he was 90 years old [passed on his 93rd birthday], thinking my grandma would make him delicious smoothies everyday.  He was a health nut!  My grandma gave it to me after he passed, and I think of him every time I use it!

If you only have a Vita-Mix, it’s definitely possible.  I just wanted to give my opinion on that, since it’s a question I receive weekly!

I quickly got over the annoyance of scraping out the Vita-Mix, as soon as I tasted the sun butter.  I only added salt, sunflower oil + a little sucanat to the mix.

Completely amazing!!  Thanks Mama Pea!

Now back to the food processor!

You remember the Cake Batter Cashew Butter, right?

This is it pre-sprinkles.  Just as delicious, but not as pretty.

The sprinkles also add a fun CRuncH!

Next up?

One of my savory nut butters.  I know it sounds a bit odd, but you just have to try this out.

Smoked Paprika Almond Butter

I promise you, you will be dripping this on every dinner you make.  I love it on broccoli, carrots, kale, potatoes, toast, eggs, etc.  The only problem is reminding myself it’s not hummus.  It’s nut butter.  As in, I can’t eat 1/2c at a time.

Don’t have smoked paprika?  Sub in chipotle seasoning, or go for the Salt + Pepper Cashew Butter instead!

Nut butter #4, was from a very large nut!  The coconut!  Is it actually a nut?  I don’t know, but it doesn’t really matter.

Coconut butter is like magic.

You can have it turn into a hard candy shell, or warm it up and make a huge drippy mess.

Coconut butter is also the easiest butter to make!  It comes together the quickest, no roasting involved and no other ingredients necessary.

The MOST IMPORTANT thing about coconut butter is buying the right type of coconut!!

You want to use: UNSWEETENED SHREDDED COCONUT

correct coconut example –> click

**Do Not Buy**

• unsweetened flaked coconut
• low fat unsweetened shredded coconut
• shredded sweetened coconut

You want to make the coconut butter as soon as you open the bag.  I’ve had it dry out once, and it didn’t butterize. 

A 1lb bag will yield approximately 16oz jars of coconut butter.

And now?

A NEW recipe!! 

A very crunchy recipe.

Are you a creamy or crunchy fan?

Typically, I go for the creamy.

If it’s crunchy, it needs to be extra crunchy.  Which is exactly what this is.

Peanut Butter Crunch Butter [yields ~1.5c]

• 2c dry roasted, unsalted peanuts
• 1/3c raw flaxseeds
• 1.5T chia seeds
• 2T maple syrup [or honey, sucanat, etc]
• 1.5t cinnamon
• 1.5t vanilla extract
• 1/2t salt
• 1/2-1T oil [opt]

1. Set your oven to 200* and spread peanuts + flax seeds on a baking sheet.
2. Heat 1.5c of the peanuts + all of the flaxseeds for 10min, just to warm, not roast. [releases the oils, making it easier to butterize]
3. While heating, pulse the other .5c of peanuts until you have crunch-sized pieces.  Be careful not to over process!  Empty into a bowl and stir in the chia seeds.
4. Remove nuts + seeds from the oven and let cool 1-2min, then add to your food processor and turn on.
5. Process + scrape the bowl as necessary, until it becomes buttery.  ~10-15min.  This took extra long because of the flax seeds.
6. Add in maple syrup, cinnamon, vanilla + salt and continue to process.  It will clump up again, but should start to butterize after another 1-3min.  If it doesn’t, add 1/2T oil [sunflower, safflower, etc] at a time, until it’s nice and smooth.
7. Scrape out into a bowl and stir in the chopped nuts + chia seeds until combined.
8. Store in a sealed jar in the fridge.  Flaxseeds [and flaxmeal!] should always be kept in the fridge, as they spoil easily.

*The key to great peanut butter is buying dry roasted peanuts! You may be able to dry roast at home, but I have never tried.  It tastes a lot different than when I have roasted raw peanuts in my oven.  Check out my basic, how to make drippy peanut butter post, for more details.

A hint of maple, cinnamon + salt.

Roasty peanut flavor.

And major crunch!

Doughnuts can wait until tomorrow!

Ashley

While the very last thing I wanted to do today, was turn the oven on in our 85* house, I did it anyways.

Local peaches are in season.

Donuts are in season.

It only seemed right.

The light was playing games with me today, but I [...]]]> Let’s start the week off right, shall we?

While the very last thing I wanted to do today, was turn the oven on in our 85* house, I did it anyways.

Local peaches are in season.

Donuts are in season.

It only seemed right.

The light was playing games with me today, but I tried to have fun with it despite it’s harshness.  I miss my beloved side-light from the old house.  Although I love this kitchen so much more.  No complaints!

Truth be told, I’m really not much of a fruit-in-my-pastry kind of girl.  I enjoy fruit ice cold from the fridge, not warm + mushy in a pie or muffin.

But for some reason, I just had to put peaches in a donut.  And I just had to add toasted coconut as a topping.  The trick to not having the donuts become a pile of peach-slop, is to dice the peach into very small pieces.  About 1/4” square-ish.  You want a nice, ripe peach, but not squishy. [I’m not sure I like the word squishy.  It’s kind of like moist.  Ick.]

The peaches get mixed in as the very last step.

I put 2 spoonfuls in each donut mold and then smooth it with the back of the spoon.  Don’t forget, you can use a muffin pan as well!  Just fill the cups about 2/3 the way full.  They might need a few extra minutes of bake time as well.

While I was writing down the recipe at my computer, I realized I had no powdered sugar for the glaze.  I had just ridden my bike to the local co-op for a few dinner items and completely forgot the powdered sugar.  I let out a loud groan.  Not a happy camper.  There was no way I was biking back to the co-op.  My legs were dead after another killer body rock workout.  Seriously the most intense 20min of working out I’ve ever completed.  [Suicidal Sweat Workout]

Powdered sugar is literally, finely ground sugar.  Wait, I can make that at home!  Ah, crisis averted.

I wanted to see if you could turn sucanat into powdered sugar, and it totally worked.  So very excited to have much less processed powdered sugar, available at any time.  It’s rare that I actually use powdered sugar, but it obviously works perfectly for a donut glaze.

To make powdered sugar:

1. Blend 1c sucanat or pure cane sugar in a blender, with 1T starch.  I recommend using arrowroot or tapioca starch.  Both are less processed + more natural options than cornstarch.  The starch prevents the powdered sugar from caking + helps to thicken when making glazes.

Ridiculously easy!

Sucanat Sugar Glaze

• 1/3c sucanat powdered sugar
• 4t squeezed peach juice [or milk]

1. Whisk together until smooth.  Add more sugar if it’s too runny, or 1/2-1t more liquid if it’s too thick.  It will thicken slightly as it sits.

Store the extra powdered sugar in a jar.  Pretty excited about this!

After 16-20min, the donuts are golden brown + ready to eat.

Well, almost ready.  Can’t forget that glaze…

…or the toasted coconut topping!

Have you ever made toasted coconut?  It’s one of my favorite topping ingredients ever.  It’s easy to burn, so keep the oven door cracked + your eyes on the pan.  I broil it over low, until golden brown, which takes no time at all!

The small cubes of peach ended up being the perfect, sweet, summery addition.

Peach + Toasted Coconut Donuts

• 1/2c oat flour [ground from rolled oats/steel cut/oat groats]
• 1/2c sweet rice flour
• 2T coconut flour
• 3T unrefined coconut oil, melted
• 1/3c sucanat [or pure cane sugar]
• 2 large eggs
• 2T unsweetened applesauce
• 5T unsweetened almond milk*
• 2t vanilla
• 1/2t salt
• 1t baking powder
• 1/2 + 2T peaches, cubed ~1/4” x 1/4”

1. Preheat your oven to 350* [I use 375* for high elevation] + grease your donut pan.
2. In a medium sized bowl mix together the oat flour, sweet rice flour, coconut flour, sucanat, salt + baking powder.
3. In a small bowl, whisk together eggs, milk, vanilla + applesauce.
4. Whisk in the melted coconut oil.
5. Stir wet into dry, until combined.  Do not over stir.  It will look slightly lumpy.
6. Fold in the peaches.
7. With a spoon, spatula or piping bag, transfer the batter to your pan, leaving a little room at the top.
8. Bake for 16-20min. 
9. Test with a toothpick for doneness.  You want a slightly moist toothpick.  Not gooey but not bone dry.
10. Let them cool in the pan for 5min then turn out onto a cooling rack.
11. Frost when cooled.

*If your peaches are not very juicy, add 1T extra milk.

*I made 8 donuts out of this recipe, but you could bulk them up a bit if you only want to bake the pan of 6.  They will take a few extra minutes to bake.

*If you can’t find, or don’t want to buy coconut flour, add 2T extra of the sweet rice flour.

Toasted Coconut

1. Add desired amount of coconut to a baking sheet.
2. On the low broil setting, with the door cracked, cook until golden brown, stirring a few times
3. Watch closely, it only takes a few minutes.

Peaches in a donut??  Better than expected.  Even for this no-fruit-in-my-pastry girl.

Here’s to a productive + delicious week!

Ashley

Your comments really helped though.  You made so [...]]]> I was overwhelmed with all of your comments + votes [almost 500!] helping me decide which comforter to buy!!  Guess what?  I’m still undecided.  Not a big surprise there.  And I’ve wasted hours looking for comforters.  Hours that I could have been organizing my kitchen cabinets.  Bah!

Your comments really helped though.  You made so many good points.  So, thank you for that!!

Breakfast?  Corny oats, again!  What I want to direct your attention to, are the brownish blobs on top.  I’m out of coconut butter and running low on nut butter, so I decided to make Sarena’s coconut cream again.  This time, however, I added a few things.

Cinnamon Sweet, Coconut Cream adapted from Coconut Cream

• 2T coconut flour
• 4-6T unsweetened almond milk [or other milk]
• 1t honey
• 1t cinnamon

1. Whisk together until smooth.  Add more milk to reach desired consistency.  I used 6T.

Dollop on oats, toast, a buckwheat bake, or just eat with a spoon!

I actually didn’t like it too much paired with the corny oats.  There was too much “mush,” with this bowl being so creamy from the flour + oat bran.  However, it would be perfect on a buckwheat bake or bowl of rolled oats.

Can’t find coconut flour in stores?

Buy it here.  Want to make coconut flour at home?  It’s a bit of a process, but definitely doable!

For lunch?  Something I haven’t made in months.  Something that always seems like it won’t fill me up, but leaves me completely satisfied for hours. 

Puffed Amaranth Cereal!!

That’s right!!  You can pop amaranth at home, and turn it into a crunchy, soft cereal.  I absolutely love this!!  I’m actually not a huge fan of cooked amaranth, because of it’s distinct earthy flavor.  However, when you pop it, the flavor mellows out quite a bit.

I pop 1/3c raw amaranth, which makes around 2c popped amaranth.  Follow that link for directions on how to pop.  It takes a few tries to get the hang of it, but isn’t too hard. 

And guess what?  You can whisk/blend fun things in to your milk! 

• peanut butter or other nut butter
• chia seeds
• flax meal
• cinnamon or other spices
• protein powder
• honey/maple syrup
• maca
• banana

For this version I used:  chocolate chip cookie dough almond butter [minus the choco chips…I ran out!], flax meal, cinnamon + maca

This bowl is GIGantic.  The never-ending bowl of cereal you always dream about. 

I topped this bowl with: coconut, dried figs, + almonds

Dried figs are spectacular. 

Almost had an overflowing bowl!

Cinnamon Puffmaranth [serves 1]

• 1/3c raw amaranth
• 1t cinnamon
• 1.5t honey
• 1-2c milk [depending on preference]
• 1T ground flax meal
• 1t maca powder [opt]
• 1T nut butter
• toppings: coconut, dried figs, almonds

1. Follow these directions for popping amaranth.
2. Whisk/blend cinnamon, honey, flax meal, nut butter, and maca into the milk until combined. 
3. Top amaranth with nuts/dried fruit + pour on milk

DIG IN!!

Want to know more about this ancient grain? Check here!

Check out these stats!  This is just for the amaranth.  The calcium, fiber, iron + protein stats are quite impressive!

Tomorrow’s agenda:

Kitchen organization extravaganza!!!  I’m trying to at least make it sound fun. haha 

Night!!

Ashley

I rolled with a buckwheat bake this morning and piled on the toppings.  What is that massive mound on top?  That would be coconut creme with a little chocolate chip cookie dough almond butter on top!

I first saw the coconut [...]]]> Was this really my breakfast today?  It seems like way too long ago!

I rolled with a buckwheat bake this morning and piled on the toppings.  What is that massive mound on top?  That would be coconut creme with a little chocolate chip cookie dough almond butter on top!

I first saw the coconut cream on HEAB’s blog, who found it on Sarena’s blog.  All you do is whisk milk + coconut flour together and voila, you have a delicious topping for oats, pancakes, buckwheat bakes, etc.  For this single serving I used:

• 2T coconut flour
• 1/4c almond milk

Stir together for about 30sec until it gets nice and thick.  Instant creamy topping!  Coconut flour is filled with fiber, so be careful how much you use!

This was also topped with coconut butter and filled with cherries.  Delish!  I made an oven-baked version, which can be found on my recipe page, along with the all of the microwave bake versions.

My main goal today was to get the dining room cabinet built and up off the floor.

This will be the cabinet location.

The cabinet will serve 2 purposes.  Kitchen glass/plate overflow + linen storage.  Yes, we are putting linens in our dining room cabinet.  It was my best solution to get around not having a linen closet.  There is also no room in the hallway for a cabinet, so this was the next best thing.

Woohoo, on all 4 legs.  I got it together and up all by myself.  Chris made the drawers the other night, which probably took longer than making the cabinet!

I love it!!  And it matches our bedroom furniture.  It’s another piece from the Hemnes line at Ikea.  The linens will go in the drawers and plates/glasses on the shelves.  I’m going to store prettier things in this cabinet like wine glasses, bodum glasses, etc.

After that was done, I ran some errands by bike, got back home + started more building.  Couch time!  We sold our couch [wouldn’t fit at the new house] about 2 months back and are really sick of the bed-couch.  It got old, really fast.  We’re still not quite ready to move the bed into the 3rd bedroom, but I decided to start building despite that.

We chose the Karlstad couch from Ikea, and went with a loveseat and chaise, that will be attached.  We also have a separate Karlstad chair.  Tonight, I build the chaise.

Hopefully tomorrow, I’ll be able to get the couch together + connect the 2 pieces together.  One step closer!  While building, I decided I just had to do something in lieu of Cinco de Mayo.  But what to make in a pinch?  More bread!  I can spare 5min to throw this together, pop it in the oven, and continue to build furniture.

Time for a twist!

I spiced things up a bit tonight.  A little smoky, a little peppery, a little spicy.  This turned out to be comforting + delicious, especially with avocado smeared on top!

7 Spice “Bread”

• 1/2c + 2T raw buckwheat flour [ground from raw buckwheat in a blender – not Kasha or toasted buckwheat]
• 1/2c + 2T raw millet flour [ground from whole millet in a blender]
• 2T chia seeds
• 2T ground flax meal
• 1/2c +2T unsweetened almond milk
• 3/4c water
• 1/2t baking powder
• 1T unsweetened apple sauce
• 1T olive oil
• 1.5t sucanat [or pure cane sugar]
• 1t smoked paprika
• 1/2t garlic powder
• 1/4t onion powder
• 1/4t coriander
• 1t cumin
• 2t chili powder
• few dashed of cayenne [optional]
• 1/2t salt
• 1/4t black pepper

1. Preheat oven to 375* and grease bottom + sides of a 9×9 square pan or line with parchment.
2. Stir together buckwheat flour, millet flour, chia seeds, flax, baking powder, sucanat, and all spices in a medium sized bowl.
3. Add in water, nut milk, applesauce + oil and stir until just combined.
4. Pour into pan, and evenly spread.
5. Bake for about 42-46min, until golden brown + cracked all over the top.

*Check Tuesday’s post for substitution ideas, flavor ideas, nutrition facts, flour grinding info, etc.

Love the chew!

And off to bed.

Friday!! Weeee

Ashley