Posts Tagged With: fresh
1/2 cup Muung Beans
1 cup Rice (Basmati)
3/4 coconut milk 1/4 water mixed
1/2 tsp salt
Rinse the beans and boil for 25 minutes (start the timer when the water is boiling)
Add water/ coconut milk mix and salt to Muung beans and bring to a boil. Add rice.
Turn down to medium low with the lid on for 10 minutes…stir gently one last time at about 2 minutes after adding the rice.
Take the lid off to let the rice “dry out” for 20 minutes or up to 1 hour on your stoves LOWEST setting! (This step makes the rice super tasty with a crunchy bottom)
*Traditionally this dish is topped with honey but we like to eat it with sweet fruits like papaya, mango, banana, etc…and top it with tomato sauce.
It is said that this dish is an aphrodisiac for women!?!
Tell me what you think ladies!
Ever feel like just eating something simple?
Boiled Green Plantain with Salsa and Hot Sauce Dip
Do you ever have those days where you just want to take it easy but the kids “gotta” eat?
1 1/2 cups chick peas
1 cup chick pea water(if it’s fresh) or 1 cup tap water
2 cloves garlic
1/4 cup tahini
juice of 2 lemons (4 or 5 Tbsp)
1/8 cup fresh cilantro
1/2 tsp salt
1/2 tsp cayenne
Clean and soak 1 cup chickpeas over night and boil 1 and 1/2 hours with a pinch of salt…or do as I do and forget (then you have to boil for 3 hours and let sit for another 1 hour). Let cool for 30 minutes.
Add garlic and cooked cooled chickpeas to a food processor (you can mash by hand but the processor is so much easier)
then tahini, water, salt and the juice of 2 lemons.
Blend 2 minutes and then add cilantro and paprika. Blend until smooth.
Hummus is ready to eat with raw veggies, on a veggie burger, on a pita, or with bajia? (stay tuned for that one)
2 hours (including boiling time)
party size bowl for appetizer
3 Ripe Plantain Banana
2 cups water
1 1/2 cups Coconut milk
1/8 tsp (2 pinches) ground cardamom
The blacker the Plantain the better! The softer they are the more sweet they are. BUT yellow, like this one, works too(it just has to boil longer to get soft and more sugar to sweeten the recipe).
Peel plantains.Make sure to scrape the banana, to remove stringy banana bits.
Or alternatively cut into the skin and outer flesh of the plantain.
Cut Plantain in half and then half again. Cut plantain length wise to expose seeds.
Remove seeds and core (It is hard and unpleasant in the sauce)
Boil in 2 cups of water for 10 minutes.
Add coconut milk, sugar and cardamom.
Reduce heat and let simmer for 15 minutes.
Or until you have a creamy consistency.
Serve with Coconut Rice or Chapati or on its own.
3 adult sides
1 cup Mung/Muungi Beans
1 cup Coconut Milk canned or 1 cup shredded fresh coconut mixed with 1/2 cup water
3 Tbsp Sugar
Sort and clean the Mung beans.
Boil the Mung Beans for 25 minutes. Drain water.
Add Coconut milk or add fresh shredded coconut mixed with water. Add sugar and turn to medium. Don’t stir too much!
With the lid off let the mung beans come to a boil and then them down to low. Let simmer for 15 minutes. Don’t stir too much!
Enjoy with a cup of tea for breakfast, lunch or dinner.
1/8 cup red Onion
1/8 cup green sweet bell pepper
1/4 cup cabbage
1/4 cup lettuce (I like romaine)
1/4 cup peeled tomato
1/4 tsp salt
pepper to taste
1 1/2 Tbsp lime juice
Cut vegetables in small pieces (especially onion). Peel tomato and slice into small pieces.
Mix vegetables together and add salt, pepper, & lime.
Mix well again!
Enjoyed best with boiled cassava, boiled green plantain, boiled potato, coconut rice, & beans and rice.
3 adult side dishes