Coconut Chia Dairy Alternative

Breakfast on this fine Sunday morning has been both easy & decadent in the same breath. How good does this look?food fervour

While contemplating cooking a hot Sunday breakfast, I came across a container of soaked chia seeds I had forgotten I’d prepped earlier in the week. Bang! Instant gratification.

I could forget about the frypan or Thermomix now: I had organic blueberries & strawberries, banana and the ultimate (rare) decadence – some fresh cream. (Clearly I’M not vegan, but I sometimes prefer vegan meals…) That’s all it took to make my brekky. Minimal dish washing means more time to hang out my linen and wash my car. Yay :/

Had I not had the chia prepared, this breakfast wouldn’t’ve happened. Well, nowhere near as ‘instantly’. This is a perfect example of how a little bit of preparation can help you avoid “poor food choices” when you’re in a hurry, or simply just too impatient (“Need food NOW!”).

Chia seeds soaked in coconut cream (or milk) make a perfect vegan alternative to yoghurt or cream. And it’s ridiculously simple. The ratio is usually about 1 part chia seeds to 3 or 4 parts liquid, depending upon how ‘solid’ you like your yoghurts/creams. It’s as simple as mixing them together in a container (I always use glass) sealing and refrigerating for perhaps half an hour (or 2-3 days…how hungry are ya?!) Bob’s your Uncle.

The calcium, protein, Omegas in chia seeds make this just as good, if not better than the dairy alternatives. You can also play with this basic concoction in numerous ways, adding spices (vanilla, cinnamon for example) cacao and added natural sweeteners (if you HAVE to!) For more ideas Google ‘Chia Pudding’ and you’ll find a whole host of recipes.

Orange Almond Smoothie

Eden Health Retreat has a number of citrus trees scattered around the grounds so in winter there is quite a bountiful supply of oranges, grapefruit & lemons at our disposal.

With a couple of these oranges hanging around in my fridge, I decided to make a liquid version of a gluten free favourite: the orange almond cake. I had had lunch, and was hankering for a little dessert.

Thinking about an amazing green chai coconut smoothie recipe created by Jo Whitton (Quirky Cooking), I pulled together an idea for a rich drink that didn’t require ANY added sugars. And it worked. Warning: it’s very rich so you won’t need much. The following makes approximately 500mls; enough for two people. (Unlike this one, who guzzled it all down herself…and is paying the price!)food fervour

You’ll need: 50gm almonds, 1 orange (navel oranges are naturally sweeter) with all skin and pith removed, 60-80gm coconut cream, a pinch each of nutmeg & cinnamon, 1-2 teaspoons vanilla essence/paste, 200gm coconut water.

In a blender or Thermomix, mill the almonds into meal (Thermies 10 seconds, speed 9) then add all the remaining ingredients blending thoroughly (Thermies 1½ minutes, speed 9). Serve & consume immediately!

Since it’s winter here on the Gold Coast, I didn’t want to add ice, but in summer it would be an ideal addition. If need be, you could substitute the coconut cream & water with just coconut milk, but you’ll lose all the added goodness in the coconut water (higher concentration of minerals in that, than in the flesh, which is what the milks and creams are made from). You could also throw in a little fresh ginger for added nutrient value!

Chicken Massaman

So I had a few chicken tenderloins left in the fridge that HAD to be used, and I realised I hadn’t made a curry in awhile…and not at all in my Thermomix as yet. So I ‘tweaked’ the Red Thai Chicken Curry recipe in the Everyday Cookbook to suit what I had available. Hmmm, only Massaman curry paste in the fridge? Ok!

Now I could bang on about how much time I saved using my Thermomix (literally 20 minutes in total, including most of the washing up done too) but I know this is going to wear thin pretty quickly, so I’m going to provide the recipe for those who sadly don’t have one.Food Fervour

Curries are REALLY easy if you are a lazy twat like me and buy your curry pastes ready-made. No, I have not actually ever made my own, but I know this won’t be the way forever. In the meantime, I choose carefully when I am buying them pre-made: scouring the ingredient lists for sugars, certain oils and of course additives.

This recipe will only feed one (hungry) person without rice, but may satisfy two if you add that. Remember, I’m not a specific cook so you’ll have to pay attention to the state of your food as it’s cooking.

You will need:

50gm massaman curry paste, 200ml coconut cream/milk, 1-2 kaffir lime leaves, 250-300gm chicken tenderloins (thinly sliced) 1tbspn fish sauce, 60gm roughly chopped snow peas, 80-100gms broccoli florets, 1 zucchini (chopped), 50gms peanuts, 10-15 fresh basil leaves

Grab a large saucepan, and mix the curry paste with about 60mls of the coconut cream/milk over a medium heat, stirring for about 1 minute. Add the remainder of the coconut cream/milk and the lime leaves and bring to a boil. Add the chicken strips and reduce the heat to simmer, stirring occasionally for 5-6 minutes. Stir in the fish sauce & vegetables then cover and let simmer for approximately 8 minutes. Add the peanuts & basil, stir and cover again for about 2 minutes, then serve immediately.