- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 3 ripe tomatoes, finely chopped
- 1 medium head cauliflower, stemmed and cut into bite-size florets
- 1 jalapeno, stemmed, seeded, chopped
- 1 cup chopped kale
- 2 teaspoons ginger paste
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon tumeric powder
- 1 can full-fat, unsweetened coconut milk
- 1 teaspoon sea salt
- 2 tablespoons chopped cilantro
In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.
Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.
Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.
Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.
Source: Healthy Holistic living
- 1 cup unsweetened almond milk or 1% milk
- 1/2 cup fat free plain Greek yogurt
- 2 cups (9 oz) frozen strawberries
- 1 1/2 ripe medium bananas
- 1/2 cup quick oats or old fashioned oats
- 1 Tbsp honey
- 1/2 tsp vanilla extract
- Add all ingredients to a blender, cover and blend until smooth. Serve immediately.
Source: Cooking classy.com
The coconut aids to restore oxidative tissue damage and contains a source of healthy fats, proteins, and various vitamins and minerals.
Prep time: 5 mins
Ingredients for the mousse:
- Flesh of two young coconuts (about 1.5 cups)
- 18g cacao butter
- pinch vanilla seeds
- 3 TBSP coconut water
- 1 TBSP raw honey (or maple syrup if you want it vegan)
Ingredients for the strawberry mash:
- A handful of strawberries. Really, that’s all you need.
- 4 strawberries, sliced
- handful of whole strawberries
- handful of whole blueberries
- 2 TBSP coconut chips
- 2 TBSP coconut shreds (or more coconut chips)
- 1 tsp poppy seeds
- 1 tsp chia seeds
- Melt the cacao butter in a small bowl atop a pot of slowly simmering water.
- Add the coconut flesh, vanilla seeds, honey, coconut water and melted cacao butter to a blender and blitz until you get a silky smooth cream. It’s a matter of seconds.
- Scoop the cream into a bowl and pop it in the fridge for 10 minutes to set.
- Mash the strawberries with a fork. Scoop half in one glass/bowl and half in another.
- Arrange the sliced strawberries on the sides of the glass/bowl.
- Scoop 1 full TBSP of the coconut cream in each glass, on top of the mashed strawberries.
- Top the cream with 1 TBSP of coconut shreds in each glass.
- Add few whole strawberries and blueberries.
- Top with the rest of the coconut cream, coconut chips, 2-3 strawberries and 2-3 blueberries.
- Generously sprinkle poppy seeds and chia seeds.
- Enjoy chilled.
Source: Tales of a kitchen
A crunchy healthy salad with cranberries that have a tremendous amount of antioxidant capacity.
Yield: About 8 servings
- 3/4 cup fat free Greek Yogurt (I recommend using Fage, other brands may will be too thin)
- 1/4 cup mayonnaise
- 1/4 cup honey
- 2 Tbsp apple cider vinegar
- Salt and freshly ground black pepper
- 1 small cabbage, shredded (6 – 7 cups packed)
- 1 1/2 cups matchstick carrots
- 2 large gala apples, sliced into matchsticks (about 3 cups)
- 1/2 cup sliced green onions
- 3/4 cup sliced almonds or 1 cup slivered almonds
- 3/4 cup dried cranberries
- In a mixing bowl whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth, while seasoning with salt and pepper to taste.
- In a large bowl toss together cabbage, carrots, apples, green onions, almonds and cranberries. Pour dressing over cabbage mixture and toss to evenly coat. Serve immediately for best results.
Recipe source: Cooking Classy