I’m not going to lie. This is not a super healthy treat. But it’s so much better for you then the bog standard shop-bought salted caramel sauce.We love it on pancakes as a special treat. Is gorgeous on cake, ice cream or just straight from the jar. Coconut sugar is still sugar so if you are on a strict no sugar diet this is not for you. But if you want something sweet, coconut sugar is a better choice than ordinary white sugar. It contains minerals like iron zinc potassium and some calcium which may offer some health benefit.
Hope you like it!
Vegan Salted Caramel Sauce
– 1 Tin of full fat coconut milk 400ml
– coconut sugar 1/2 Cup
– 1/2 teaspoon vanilla powder
– 1/4 teaspoon sea salt
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This weeks veg-box came with a bunch of mini turnips and fat chunky broad beans, there was also a recipe that I changed slightly, as usual 🙂
Turnips are packed with Vitamin C, Vitamin E and the B Vitamins, It also contains potassium and fiber.
Broad beans are full of folate (folic acid) vitamin B6, Iron, Copper and manganese.
And because they are grown locally and dispatched pronto to my door, they really are bursting with goodness!
A bunch of mini turnips (cut so they are the same size)
About 13 fresh broad beans, podded
Zest from 1 lemon and some of the juice to taste.
A handful of fresh coriander leaves
1 1/2 teaspoon of ground cumin
1 tablespoon Raw Organic Coconut Oil
Himalayan crystal salt, black pepper
Organic Virgin Olive Oil
Gently boil the cut turnips for about 5 minutes, add the broad beans and simmer for another 2 minutes.
Drain and put in cold water.
Now you can peel off the thick skin of the pods if you thick it’s to rough.
Heat up the raw coconut oil in a cast iron pan or other pan (don’t use non-stick), add the turnips and broad beans and gently fried until it’s got a nice colour.
Add the lemon, cumin, salt and pepper, fresh coriander, salt & pepper.
And last drizzle over some top-notch organic olive oil. (Olive oils should not be heated so you get all the health benefits from the oil)
Avocados are so healthy, they contain fabulous monounsaturated fat that is easily used as energy and keeps you skin looking great!
They are full of health boosting nutrients like vitamin E, K, A, C and the B’s, and contains more potassium than a medium banana.
It’s good for keeping cholesterol levels and blood sugar levels healthy and it has also also anti-inflammatory properties.
Avocados contains the master antioxidant, glutathione, which prevents aging!
I’ve been trying to feed the kids avocados since I started weaning them, but they won’t have any of it!! Until now!!
They of course have no idea this amazing chocolate mousse is based on avocados, so obviously I have to make this pudding when I’m alone in the kitchen.
Avocado Chocolate Mousse Recipe:
2 ripe avocados
1/4 cup coconut nectar (you’ll fin this in health stores)
1 1/2 – 2 tablespoons of cacao powder
juice from 1/2 organge
(put it in the fridge for a few hours before serving )
My absolute favorite home-made christmas treat is the very traditional swedish classic Ischoklad (ie ice-chocolate).
It’s so easy to make you only mix two ingredients: chocolate and coconut oil.
The name refers to the cooling effect you get when you pop this scrumptious treat in your mouth, and it’s because the melting point of the coconut oil and the chocolate are different,
The coconut oil melts at about ten degrees lower than the chocolate.
If you want to increase the effect you can also add some mint to the mixture.
I’m sure you have heard of all the health benefits you get from raw coconut oil so you can eat this delicious treat with a good conscience!
Melt 250 grams of dark or milk chocolate and 125 grams of raw coconut oil in a Bain Marie.
(place ingredients in a bowl, which you place over a pan with boiling water)
Let it melt, stir.
Pour in to molds and place in the fridge until solidified.
I’m still on my mission to try out different types of beans in an effort to get good quality protein without having fish, chicken or meat every day.
This weekend I soaked Pinto Beans for 24 hours and then I cooked them for an hour. (The first 10 minutes boiling and then I let it simmer for another 50 min)
My kids love thin crispy potatoes that I make in the oven. I’ve done a how-to-video HERE but instead of olive oil I used coconut oil to make it a bit healthier.
Anyway, I decided to serve the beans and veg on top of the crispy potatoes to make it a bit mexican..There’s no tomatoes or cheese in this dish since my boys detest both 🙂
8 potatoes, 1 cup of prepped pinto beans, 2-3 peppers, 1 red onion, garlic, dry basil and cummin, salt, pepper, coconut oil. lime
potatoes: 1.Pre heat the oven to 210°C. 2. Cut the potatoes thinly.Boil until al dente. (about a min), drain really well. 3. Heat a large oven dish with coconut oil in the oven. When hot place your sliced potatoes in season and put in the oven for about 45minutes. Turn the potatoes if needed. 4. Season with some Black lava salt or other good quality salt and a knob of butter.
Bean Mix: 1.Fry a finely chopped union and garlic in coconut oil, add basil and cummin to taste. 2. cut the peppers and add to the pan. 3. Add the pinto beans and stir. 4. When the mix is thoroughly heated serve on top of the crispy potatoes. Squirt a few drops of lime on top.
Pinto Beans are not only a good source of protein, they are also packed with other good stuff like soluble fibre, folate, magnesium, potassium and molybdenum to name a few.