On a recent stay in Singapore with my daughter, new mum to a 2-week-old, temperatures were in the 30degree C and needless to say I felt roasted!
How surprising therefore to notice that hot soup tasted extra good.
The inner heat induced by chili and ginger enhanced the miso, noodle and freshly chopped veggies.
I developed an appetite for this quick food!
Ingredients:
Noodles of your choice (we like organic brown rice noodles or spelt spaghetti)
Miso paste (try to find non-GMO brand)
Selection of veg of your choice (we like yellow courgettes, spring onion, spinach/greens, peas, carrot)
Fresh Root Ginger
Fresh Chili
Fresh Garlic
Fresh coriander leaves
Method:
Firstly, prepare the veg
Finely slice the veg, we like to use a peeler to cut ribbons of courgettes and carrots (straight from our garden)
Finely chop the garlic
Finely chop the chili
Cut julienne of ginger
Now, Cook the noodles as per instructions on the packet
In a medium pot, put the veg and garlic and add enough water to cover, bring to the boil and cook until just cooked (you can have the veg raw if you prefer)
Add miso to taste (about 1 tablespoon per serving)
Add the coriander and cook for just a minute
Now, bring it all together. Add a serving of noodles to a bowl, next laddle in the veg and miso broth.
Lastly top with the fresh and raw ginger and a little chili (some chives, spring onions or more fresh coriander too)
That’s it! Delicious!
* for added protein add chicken, cashews, or haloumi/tofu
Delicious, Raw, Gluten free, Egg free, Healthy and Nutritious treats!
A brilliant present for friends and family.
And it is really easy.
Ingredients:
1 Cup/100g Desiccated Coconut (unsweetened)
1 Cup/100g Ground Almonds (Almond meal)
1/4 Cup/50g Coconut Oil (Organic Virgin would be good)
2 Tbsps Maple Syrup
1 Tsp Vanilla Bean Paste
Method:
Use a big mixing bowl
Add the Desiccated Coconut and Ground Almonds
In a small pot gently melt the Coconut Oil
Add the Maple Syrup and Vanilla Bean Paste to the melted coconut oil
Shake the pot or whisk until the wet ingredients and blended together
Add the wet ingredients to the dry and mix together until all the liquid is absorbed (make sure that all the dry ingredients have been coated)
It should all stick together when pressed (and not be too wet)
To create each cookie bite:
Using a 1/2 Tablespoon measure (or any small container like an ice cube tray) press the mixture into the spoon and then push out onto a tray lined with parchment paper or a plate
You should have enough for 30 small portions
Put the tray/plate into the fridge or freezer to allow the cookie bites to set
After just 10 minutes or so, your Coconut Almond Healthy Cookie Bites are ready to eat!
Chocolate topping:
These cookie bites are even more delicious topped with chocolate!
Simply melt your chocolate of choice over a bain marie and take the bowl of the heat when all the chocolate is melted. Allow to cool slightly
Using a deep spoon, dip your cookie bite into the spoonful of chocolate and set back on the tray/plate to set.
That’s it!
Keep your Coconut Almond Cookie Bites in a sealed container in the fridge or even in the freezer.
They are absolute delicious and taste very similar to bounty bars!
