Cilantro Lime Coconut Curry with Chanterelles, Fresh Ginger + Avocado

IMG_2289 IMG_2270-001 S IMG_2274This soup made my house smell like fresh ginger and cilantro and lime in such a gentle and refreshing and rather uplifting way. And this was good, because the onion I used, bought from the farmer’s market a few days ago, it made me basically weep. I’ve had the occasional onion make my eyes watery, but this one forced tears to stream down my face. I had to walk away and compose myself. My suggestion is to use a gentler onion, like a white one, or a shallot, but I guess I was starting to think I’m immune to oniony induced emotion and this one put me in my place. This recipe can easily be doubled to feed a crowd, and you could add chicken or pork belly if you have it on hand. The avocado is essential as it balances out a pretty citrusy soup and adds depth, but the rice is optional as well. It is also quite good topped with those rice sticks you find at health food stores and a good grind of fresh black pepper. Oh and I did also just happen to have chanterelles on hand, which is something that has never really happened to me before, as lovely as they are I would happily use shitake or maitake mushrooms in their place.

Cilantro Lime Coconut Curry with Chanterelles, Fresh Ginger + Avocado
1 medium onion, chopped
1 large carrot, chopped
2 inches peeled fresh ginger, chopped
4 baby sweet peppers, or 1 big red pepper,  seeds removed + sliced
1 zucchini, halved and diced
1 handful chanterelles, sliced
1/2 jalapeno, seeds removed, chopped
2 long pieces lemongrass, chopped
1 tablespoon yellow curry paste
1 lime, juiced
1 can full fat coconut milk + 1 can amount of water
1/4 cup brown or wild rice
1/2 bunch cilantro, chopped + extra for garnish
Butter + olive oil
Salt + pepper

Add a tbsp of butter to a deep saucepan over medium heat, add the onions and cook about 15 minutes, or until translucent.
Next add the ginger, peppers, carrots, zucchini, mushrooms, jalapeno and lemongrass. Stir and drizzle with olive oil, and season with salt and pepper. Cover and allow to cook for about 5 minutes, then add the curry paste, stirring again.
Add the lime juice and pour in the full can of coconut milk plus a can sized amount of water. Turn heat to medium, add the rice to the soup, cover and allow to simmer for about 20 minutes.
Stir in the cilantro, and taste for seasoning, adding olive oil, salt and pepper if needed. Test to make sure the rice is fully cooked, and serve with sliced avocado, cilantro, a grind of pepper and drizzle of olive oil.




Pineapple Mint Coconut Smoothie with Dates + Nutmeg


During the summer we’re either drinking this or the Raw Cacao Smoothie. I first had something like this with coconut ice cream, and have made that at home, but the bananas and dates are a fine stand in, better even I think. If you freeze ripe bananas, those are great to add in addition to plenty of ice. This drink is mightily refreshing and spirit lifting and I think we probably make it 3-7 times a week its so darn good and easy.

Pineapple Mint Coconut Smoothie with Dates + Nutmeg
1/2 pineapple, peeled and cut into large chunks
1 banana
1 small handful of mint
1/2 can full fat coconut milk
1/2 can coconut juice
2 dates
3-4 big handfuls of ice cubes

Blend all of the ingredients together except the dates, nutmeg and a few mint leaves. Add the dates, and just blend so the dates are still a bit chunky. Pour into a nice cup, spoon a little coconut milk on top, sprinkle with nutmeg and add a few mint leaves.


Mint Cacao Nib Ice Cream

This is my favorite ice cream of the moment. This is not a stable measure of consistency, for me saying this is my favorite ice cream today is like saying each glass of water I drink is my favorite glass of water ever. Still, I’ve made this three times and since I bought my ice cream maker I’ve been adamant about trying new recipes each time around. But this ice cream is so rich and smooth and the peppermint adds that refreshing lightness while the nibs give it a complexity and crunch.

  Mint Cacao Nib Ice Cream

1 can coconut milk
2 dates
½ avocado
¼ cup coconut palm sugar
1 tsp vanilla bean powder
10 drops peppermint oil
¼ cup cacao nibs


Mix the coconut milk, dates, avocado, coconut palm sugar, vanilla and peppermint oil in a powerful blender. Pour into an ice cream maker and after about five minutes of processing, pour in the cacao nibs. Freeze according to the manufacturer’s instructions and garnish with mint leaves and extra nibs.

Chocolate Cashew Ice Cream with Coconut Flakes and Cacao Nibs


This ice cream is so smooth and creamy. It tastes more like a mousse, rich and complex and decadent. I finally bought an ice cream maker and my ideas can’t keep up with my consumption, so I encourage friends to come over and eat more ice cream so I can keep making new and different kinds. This is a very simple recipe, but it does call for a high powered blender to reach a smooth consistency. Also, taste as you go, and adjust accordingly, some may want a sweeter ice cream, or richer with more chocolate.

Chocolate Cashew Ice Cream with Coconut Flakes and Cacao Nibs

1 cup cashews
1/4 raw cacao powder
1/4 cup coconut oil
3 dates
1/2 coconut water (give or take a few teaspoons)
1 tbsp maple syrup
1 tsp vanilla bean powder
Cacao nibs
Unsweetened raw coconut flakes

Mix the cashews, cacao, coconut oil, dates, coconut water, maple syrup and vanilla in a powerful blender until you reach a smooth consistency. Then pour the mix into an ice cream maker and follow the manufacturers instructions.

Garnish the ice cream with a sprinkle or coconut flakes and some cacao nibs.

Raw Cacao Macaroons

Raw Cacao Macaroons:

2 ½ cups coconut flakes
1/3 cup coconut oil, liquefied (place coconut oil jar in hot water)
¾ cup raw cacao
¼ cup maple syrup
½ tsp sea salt
½ tsp cinnamon
½ tsp vanilla bean powder


Mix all of the ingredients thoroughly. If the mix is too dry, add more oil or syrup. Make sure you taste the macaroons several times as you mix, make sure they are sweet, but not too sweet. I form mine in balls and dehydrate them for a few hours to make them a little crispy on the outside, but you can bake them at a really low temperature, or just eat them without any of that fuss. They are great fuel, plenty of fat from the coconut oil and antioxidants and other goodies from the chocolate and cinnamon. The salt and maple syrup complexity is delicious combined the coconut and chocolate.