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COCONUT AND BERRIES Healthy, Vegan Recipes by Emma Potts * * * * * Menu * Home * About * Contact * Recipes * All Recipes * Beverage * Breakfast * Dessert * Dips and Sauces * Main Dish * Salads * Snacks * Sides and Starters * Raw * Press * Inspiration * Reviews * Product Reviews * Restaurant Reviews * Cookbook Reviews * Recipe Reviews UPDATE + COCONUT AND BERRIES IN 2016 Happy New Year everyone! It’s crazy to think that the last time we spoke was all the way back in August! I definitely didn’t intend to just drop out of the blogosphere. I so appreciate all the kind comments and messages asking after me but I needed some space and never quite gathered up the momentum to come back and give an explanation for my absence. But, in all the usual reflection that leads up to a new year, Coconut & Berries definitely came up in my mind. I went back and forth with what I wanted to do with this space - which though very neglected, does mean a lot to me. Some of my favourites from the few (just 20!) posts I managed this year: Mini Vegan Pizza Potato Skins; Lemon, Ginger & Green Tea Smoothie So, the sudden disappearance? In short, I was burnt out. Blogging is a lot more work then you realise before you get started. From the planning to the recipe writing & testing, to the shooting & editing photos….the uploading photos & writing posts, not forgetting the clean-up after the regular turning your kitchen upside down. All that before any social media or publicising, or participating in the blogging community. Don’t get me wrong, for a long while I really enjoyed all of it - well perhaps never the kitchen clean-up part! But with all the craziness of this year: starting my first job, hating it, a lot more job-searching and soul-searching, starting another (much better!) job, establishing a new life here in London, time was much harder to come by than it used to be in my master’s days and subsequently blogging became more of a chore and a pressure than a pleasure. There was no way I could give 100% to my job and 100% to the blog, and of course my job had to come first. But this year’s been all about finding that work/life balance and I’m learning that I can and need to make time for myself, my friends and my hobbies. Roasted Celeriac & Sweet Potato with Saffron Quinoa & Herby Drizzle; Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits) I realised that I should count myself fortunate that Coconut & Berries isn’t my job and so I don’t have to treat it like one. I’m guilty of thinking that if I can’t give something my very all and do it “perfectly” than I don’t want to do it at all. Talk about cutting off one’s nose to spite one’s face! I do enjoy recipe writing & testing, shooting, editing & all the rest of it, but having them slot into my life rather than my life revolving around them, is how things need to be going forwards. So, all that to say that Coconut & Berries will be back this year! I will definitely not be back to the 3 x a week posting schedule or even posting weekly but expect to see me here a little more regularly than in 2015… Wishing you all a happy & healthy new year! If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere! I’m on Facebook, Pinterest, Instagram(@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly. December 31, 2015 — COURGETTI SALAD WITH CHERRY TOMATOES, GRILLED CORN & HERBY DRESSING If you grow your own veg you’re probably more than familiar with out-of-control courgette plants that don’t seem to stop producing! What at first seems like a blessing becomes a curse in mid-summer as you struggle to keep up with your harvest and find ways to keep things interesting in the kitchen. Courgetti to the rescue! If you haven’t jumped on the courgetti bandwagon already, summer’s definitely the time to do so. For the uninitiated, courgetti is simply courgettes turned into noodles or spaghetti with the help of a nifty gadget called a ‘spiralizer’, or just a julienne peeler. It makes a wonderful, light alternative to traditional wheat pasta and can be dressed up in all manner of ways to make a healthy meal or side dish. It’s also a great way to make a dent in the growing pile of courgettes . . . This courgetti salad celebrates the bounty of summer vegetables, using fresh grilled corn on the cob and cherry tomatoes, so sweet and flavourful that they need no cooking at all. A quick herby dressing brings everything together – I’ve used parsley and chives here but use whatever leafy herbs you can find in the garden or at the farmer’s market. This is a lovely side for summer barbecues but equally good served with some crusty bread or just a scattering of toasted nuts for a light lunch. I created this recipe for the Great British Chefs website. Head over there for the full recipe. If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere! I’m on Facebook, Pinterest, Instagram(@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly. August 15, 2015 — A VEGAN DINNER PARTY WITH LA BELLE ASSIETTE Hello hello! Long time no speak. So it turns out that the “real world” of a full-time job doesn’t leave me nearly so much time to blog as my former student life did….But I’ve really missed this little space and the lovely blogging community so I’ve decided I will just have to find the time for Coconut and Berries. I hope you’ll have me back after so long away….We’ve got a lot of catching up to do! A few weeks ago (I said I was behind!) I was invited to a vegan dinner party with La Belle Assiette! Hosting a dinner party is a lot of fun but it can often mean you spend most of the evening in the kitchen and not all that much time enjoying your guests’ company. Eating out is obviously one solution but it’s not really the same as being in your own home, and, especially if you follow a “special diet”, it can mean that you end up paying a lot for a fairly unexciting meal. The concept of La Belle Assiette is “eating-out-at-home”. Chefs purchase ingredients, cook in your kitchen, serve each dish to you and even clean up before leaving! I was invited to attend one of the chefs, Rowena’s “validation” dinners where she was being tested to check her services met the standards expected. Needless to say, she definitely passed! We had a lovely evening and the food was fantastic. Above you’ll see the surprise “Amuse Bouche” which was Grapes rolled in homemade Cashew-Coconut Cream Cheese & Toasted Hazelnuts. Definitely not a combination I would have thought of but so delicious. We were fighting over the last couple! The starter was a Chanterelle Ceviche with Fresh Cherry Tomato Salsa and an Avocado-Pineapple Puree. Super fresh and nice and light to leave some room for what was to follow. The main event was Involtini di Melanzane with Salsa Verde – a traditional Italian dish with a vegan spin. The flavours were all so well thought-out. I can’t remember exactly what was tucked inside the aubergine parcels but I know there was a herby cauliflower rice, cashew cheese, roasted red pepper and asparagus. I wish I had the recipe for this so I could recreate it at home. There was a photographer there on the evening who captured the dishes beautifully. Then came the pièce de résistance - dessert! I’d never had vegan tiramisù before so was very excited to see it on the menu. This version with coconut whipped cream and homemade lady’s fingers was honestly one of the best vegan desserts I’ve had! I was glad the previous courses hadn’t been too heavy so I could fully appreciate it. I savoured every mouthful! Thanks again to Rowena for the delicious meal, La Belle Assiette for organising and for the guys who generously allowed us to invade their flat in Shoreditch for the evening! You can currently book a meal with La Belle Assiette in all main cities in the UK, France Belgium, Switzerland and Luxembourg and their website allows you to search for your perfect menu using filters for type of cuisine, price and chef rating. What do you think of the concept? Would you use a service like La Belle Assiette? If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere! I’m on Facebook, Pinterest, Instagram(@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly. [Disclaimer: I was invited to attend the dinner party, free of charge. However, I was not obliged to review and all opinions are my own] July 19, 2015 — PLANT-POWERED FAMILIES: REVIEW & DOUBLE CHOCOLATE ORANGE BANANA MUFFINS If you’ve been reading Coconut and Berries for any length of time you’ll know that I’m a Dreena devotee! I’ve been enjoying her recipes for a long while and actually reviewed her last book, “Let Them Eat Vegan” when I was just getting started blogging (nearly 2 years ago!). I’ve also had the privilege of photographing some of the recipes for her blog. Naturally, I was more than a little excited when I heard she was writing a 5th cookbook! Plant-Powered Families focuses on healthy, easy, family-friendly recipes using whole foods. All recipes are vegan and there are plenty of nut-, soy-, and gluten-free options (As far as I can tell all the recipes are also oil-free). As a busy Mum of 3, Dreena clearly understands the need for meals you can get on the table fast! And, more importantly, food that’s both healthy and that everyone is going to enjoy. In other words, this is a book you’ll actually cook from! Tofu Feta (& Greek Salad) I love the whole look and feel of it, especially the fact that ALL the recipes have accompanying photos! Nicole Axworthy’s photography is particularly gorgeous and really brings the wonderful recipes to life. It’s a really well rounded book too - with breakfast, lunch, dinner and sweet treats all covered fairly evenly. It’s divided into four parts: Introduction, Recipes, “Plant-Powered Challenges & Solutions”, which includes how to deal with picky eaters and school/lunchbox solutions (useful even for adult lunches!) and “Plant-Powered Support”, where you’ll find cooking guides, sample meal plans, a very complete FAQ and nutrient charts. I’ve already made a fair few of the recipes. Pictured are just some of those I’ve made so far. I was really surprised at how flavourful the Tofu Feta (above) was as I’ve attempted tofu feta before and it was rather lacking. I used it in a classic Greek Salad but there are lots of other serving suggestions listed. Also in the “Lunch Fixes” section, the Chickpea Nibbles are a must try! I’ve been making batch after batch to throw into lunches or just for “nibbling”. Double Chocolate Orange Banana Muffins I tend to be a little sceptical about oil-free baking as I’ve had some chewy, tasteless oil-free muffins and cookies in my time…but these chocolate-y little gems were moist and perfectly flavourful (See bottom of this post for the recipe!). The “Best Banana Bread” (made as muffins) was also a hit. Saucy BBQ Chickpeas & Green Beans I’ve hardly scratched the surface of the “Dinnertime” section. The Saucy BBQ Chickpeas & Green Beans is deceptively simple but the easy homemade BBQ sauce really makes it special. I loved it stuffed into a sprouted wheat wrap with a few chunks of avocado. The Hummus Tortilla Wraps and Ultimate Teriyaki Stir-Fry are also real game-changers for me for busy weeknights. Both super quick and delicious. Lentil Pumpkin Seed Pie with Lemon Tahini Sauce Most recently I tried the Lentil Pumpkin Seed Pie. This has a lovely chewy, nutty texture and makes a really satisfying meal served with Lemon-Tahini Sauce, Sweet Potato Fries (I’ll have to try Dreena’s Balsamic-Glazed Seasoned Yam Fries next time…) and broccoli or another green veg. I’ve been remarkably restrained with delving into the Sweet Treats section. Not that all the puddings, cookies, bars, ice cream and cakes aren’t incredibly enticing! I did love the Peanut Butter Pudding with Berrylicious Swirl and the leftover berry sauce was lovely stirred into non-dairy yogurt too. The book’s publishers, Ben Bella Vegan, have kindly allowed me to share the recipe for the Double Chocolate Orange Banana Muffins. Hope you enjoy them as much as me! Print Double Chocolate Orange Banana Muffins Yield: 11-12 Muffins Ingredients * 1-1/2 cups whole-grain spelt flour * 1/2 cup almond flour (see note for nut-free option) * 1/4 cup cocoa powder * 1-1/2–2 teaspoons orange zest (from 1 large or 2 small oranges) * 1/4 rounded teaspoon sea salt * 1-1/2 teaspoons baking powder * 1/4 teaspoon baking soda * 1 cup pureed overripe banana (see note) * 1/2 cup freshly squeezed orange juice (from 1 large or 2 small oranges) * 1/2 cup pure maple syrup * 2 teaspoons pure vanilla extract * 1/4 cup nondairy mini or regular chocolate chips (optional) * Instructions 1. Preheat oven to 350°F. Line 11–12 cups of a muffin pan with large cupcake liners. 2. In a large bowl, mix the flours, cocoa powder, orange zest, and sea salt, then sift in the baking powder and baking soda. 3. In a medium bowl, combine the pureed banana, orange juice, maple syrup, and vanilla extract. 4. Add the wet mixture to the dry, then add the chocolate chips and stir through until just well combined (don’t overmix). 5. Ladle the batter into the cupcake liners and bake for 17–19 minutes, until a toothpick or skewer inserted in the center comes out clean. Notes Banana Note: If you have an immersion blender, puree about 2 large overripe bananas in a deep, large cup, then measure to get your 1 cup. If you are a little shy with the measure, use applesauce to make up the difference! Nut-Free Option: If you’d like to make these nut-free for school lunches or other allergy concerns, substitute 1/2 cup oat flour for the almond flour. They won’t be quite as moist, but will still have lovely flavor and texture! Reprinted from Plant-Powered Families by Dreena Burton, with permission of BenBella Vegan. 3.1 http://www.coconutandberries.com/2015/06/29/plant-powered-families-review-double-chocolate-orange-banana-muffins/ Hopefully I’ve convinced you that if you don’t have the book yet, to get yourself a copy asap! Although it’s written with families in mind, you definitely don’t have to be cooking for children to get a lot out of it. Every time I pick it up I seem to find a new little nugget of information, a fun serving suggestion or useful tip. I honestly want to make ALL the recipes but next on my list to try are: Thick ‘n’ Hearty Tomato Sauce, Tofu in Cashew Ginger Sauce, Red Lentil Hummus, Apple Pie Chia Pudding, Vanilla Bean Chocolate Chip Cookies, Chocolate Sweet Potato Cake. N.B. All photos in this post are my own. See the “Look Inside” feature on Amazon for sample images from the book Have you got your copy yet? What recipes have you been enjoying so far? Or, if you haven’t got the book yet, which recipe most tickles your fancy? If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere! I’m on Facebook, Pinterest, Instagram(@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly. June 29, 2015 — RED LENTIL, SPINACH & POTATO CURRY WITH BAOBAB [& A GIVEAWAY!] If you’re a regular Coconut & Berries reader, you might have caught my Green Hummus Crackers recipe a few weeks back. I included Moringa green superleaf powder in the mix, produced by a company called Aduna. I’ve since found out a lot more about the company, their backstory and their inspiring mission and wanted to share it with you too - as well as a yummy recipe using another of their amazing products - Baobab. I’m also giving you the chance to WIN a whole hamper of Baobab goodies for yourselves! (Competition now closed) I imagine Coconut and Berries readers might be more in the know than most about healthy foods so you probably have heard of baobab. However, 95% of people haven’t and that most definitely needs to change! It’s packed with vitamin C, fibre, antioxidants and minerals including calcium, magnesium and potassium, which gives it an amazing range of potential health benefits. BUT, not only is it an amazingly healthy (and tasty!) fruit that’s great for all of us who eat it, it also has the potential to transform millions of lives. Baobab trees grow so abundantly in Africa that if there were a global demand for the superfuit then this existing crop could be worth $1bn to rural Africa and create sustainable income for up to 10 million African women. The company has been working towards this goal on a shoestring since the launch in 2012 but last week were announced as Semi-Finalists in Virgin’s Pitch to Rich competition. If the company finishes in the top 3 they will win a £250K marketing campaign and get Richard Branson’s backing. This would transform awareness of baobab – and with it potentially millions of lives. I think it’s awesome to see a social business get so far in the competition and hope you’ll agree that they should be in the final! Anyone who votes can enter to win a whole hamper of Aduna baobab goodies, including their superfruit powder and raw energy bars) and, if that’s not enough, all voters are automatically entered to win £10K from Virgin Media. Just follow the instructions in the image below and cast your vote HERE (Giveaway open worldwide) GIVEAWAY IS NOW OVER. CONGRATULATIONS TO WINNER JESSICA! I mostly use baobab in smoothies and love its slightly sweet, tangy taste, but I thought I’d experiment with it in savoury dishes too and loved the result in this Red Lentil, Spinach & Potato Curry. Tamarind, which is similarly sweet and sour, is traditional in curries after all, so it’s not all that wacky an idea! There are lots of other recipes and serving suggestions on the Aduna website. Print Red Lentil, Spinach & Potato Curry with Baobab Yield: 4-6 Servings Ingredients * 1 Tbsp Coconut oil * 1 Small onion, diced * 3 Cloves of garlic, minced * 2" ginger, peeled & minced * 1 red chilli, deseeded & minced * 1 Tbsp Curry powder (use your favourite blend) * 1 tsp Salt * 1 C Red lentils, rinsed well * 1 Can (400g) Chopped tomatoes * 3 C Water * 250g/8oz New potatoes, halved OR quartered if large * 2 Tbsp Aduna Baobab powder OR 1 Tbsp Tamarind paste * Couple of large handfuls of spinach * To serve (optional): * Non-dairy yogurt * Fresh coriander, chopped * Wholegrain flatbread * Instructions 1. Heat the oil in a large pan over medium heat. Add the onion and cook for 6-8 minutes, stirring occasionally. 2. Add the garlic, ginger and chili and cook for a further couple of minutes. Add the curry powder, salt and red lentils and stir to coat well. 3. Add the tomatoes,water and new potatoes and bring to a boil. Reduce heat, cover the pan and simmer for approx 30 minutes, stirring occasionally to prevent sticking. When cooked, the potatoes should be fork tender. 4. Remove from the heat and stir in the baobab powder (or tamarind) and the spinach. The residual heat will wilt it. 5. Serve with a sprinkle of fresh coriander, a dollop of non-dairy yogurt & flatbread on the side. 3.1 http://www.coconutandberries.com/2015/06/07/red-lentil-spinach-potato-curry-with-baobab-a-giveaway/ Hope you enjoy this recipe and let’s Make Baobab Famous! If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere! I’m on Facebook, Pinterest, Instagram(@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly. June 7, 2015 — * 1 * 2 * 3 * … * 51 * Next Page » I’m Emma, a passionate vegan foodie sharing my kitchen adventures and healthy plant-based creations. Hope you stick around! > MAKE SURE YOU NEVER MISS A RECIPE. SUBSCRIBE HERE! Enter your email address to subscribe to this blog and receive notifications of new posts by email. Email Address . TAGS Almond Milk Almonds Appetizer Avocado Baked Banana Basil breakfast Carrots Cashews Chickpeas Chocolate Cinnamon Coconut Coconut Milk Coconut Oil Coriander Courgette Dates Dessert Ginger Gluten-free Kale Lemon Lentils Lunch Main Dish Mint Oats orange Parsley Quinoa Raw Red Pepper Review Salad Salad Dressing Side-dish Smoothie Snack Tofu Tomatoes Vegan Vegan MoFo Walnuts FOLLOW COCONUT AND BERRIES ON INSTAGRAM LATEST RECIPES * Update + Coconut and Berries in 2016 * Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing * A Vegan Dinner Party with La Belle Assiette * Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins * Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!] POPULAR RECIPES LATELY * About * Contact * Inspiration * Recipes * All Recipes * Reviews Copyright © 2013 Emma Potts and Coconut and Berries . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to with appropriate and specific direction to the original content. Coconut and Berries is a participant in the Amazon Services Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Copyright © 2019 · Coconut and Berries · Designed By Beautiful Dawn Designs Protected with SiteGuarding.com Antivirus ✓ Thanks for sharing! 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