Paleo Recipes & Expat Living
As you know I’m currently taking some time off from the blog but I have lined up some guest posts for you during this time. Today I’m happy to have Venus from Ravenous Venus sharing her recipe for Fried Sweet Plantains with Maple Avocado Mousse.
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As you know I’m currently taking some time off from the blog but I have lined up some guest posts for you during this time. Today I’m happy to have Erin from Pure and Simple Nourishment sharing her recipe for Toasted Pina Colada Bites.
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I’ve been on a bit of a celeriac/celery root kick lately. I had never even tasted it, let alone cooked with it until a few weeks ago. I recently just shared this recipe as a guest post over on ‘A Girl Worth Saving’ which also uses roasted celeriac but for this recipe I turned it into a mash. Celeriac is a funny looking vegetable but once you get past the look, the taste is delicious! Roasting and mashing celeriac are just a couple of ways to prepare it, you can also use it raw in salads, make soup with it or turn it into pasta like in this recipe. [Read more…]
The first time I tried coconut butter was when Joe and I were living in the States. We had a Whole Foods close by to where we lived (man I miss that place!) and I was there ALL the time, so much so that most of the people working there knew me as that girl from Australia! Anyway before going ‘paleo’ I never really thought about coconut products, I didn’t even know things like coconut oil existed! And now… well now I just can’t get enough coconut! Coconut oil, coconut milk, coconut flour etc etc!
So the first time I tried coconut butter I thought WOAAAHH this stuff is good! Like a silky smooth spread with the taste of coconut but then I realised if I was going to continue my coconut butter eating I’d have to come up with a better solution that the store bought stuff because that stuff is E X P E N S I V E! The one I used to get back in the States cost me around $12 and to be honest I haven’t even looked for one in the UK because I’ve just been making my own ever since I realised I could!
What is coconut butter? It’s the meat or flesh of the coconut that has been processed into a thick creamy paste. When warmed it’s runny and spreadable and when chilled it hardens up (like coconut oil). I like to eat it as is or add it to things like smoothies or even to tea or coffee. As a spread you can spread it like a glaze over cake or use it on top of pancakes.
Here’s the how to…
Add the shredded/desiccated coconut, coconut oil, salt and any flavouring(s) you want to use into a high-powered blender.
Blend on high for a minute… that’s it!
Using a spatula or wooden spoon, add the mixture into glass jars or containers.
Can be store in the panty/cupboard for a few months, unless you eat it all before then!
Place all ingredients into a food processor as stated in the blender instructions above.
Process the ingredients, making sure to stop the food processor every now and then to scrape down the sides using a spatula or wooden spoon.
You should reach coconut butter consistency after about 8-10 minutes of processing.
Again store in a glass jar or container and store in the pantry/cupboard.
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