Passion Fruit & Coconut Macaroons

26th May 2015

Passion Fruit and Coconut MacaroonsWith the weather getting warmer, what’s better for dessert than passion fruit and coconut? Tropical, sweet, and good for you!

I love deliciously simple recipes. These macaroons only take up to 20 minutes to make and stay good stored in the refrigerator for 5 days. My husband and I just bought an espresso machine and we enjoyed these treats with a cappuccino!

This recipe for Passion Fruit & Coconut Macaroons comes from one of my favorite food blogs – Green Kitchen Stories.

Passion Fruit and Coconut Macaroons

Passion Fruit and Coconut Macaroons

Passion Fruit and Coconut Macaroons

Passion Fruit and Coconut MacaroonsPassion Fruit & Coconut Macaroons, makes approximately 12 pieces

  1. Preheat your oven to 350°F / 180°C. Add coconut oil, coconut milk, honey and vanilla to a saucepan on medium heat and bring to a slow simmer. Add the desiccated coconut, almond flour and salt, stir and let it all come together into a sticky mess. Remove the pan from the heat, add passion fruit and lime juice and give it a good stir.
  2. Line a baking sheet with parchment paper. Use a large tablespoon, ice cream scoop or your hands to form the mixture into balls (about the size of a golf ball) with a flat bottom. Place them on the baking paper and bake for about 12 minutes in the oven.
  3. Let the macaroons cool while you melt the dark chocolate. Drizzle the chocolate, or dip the macaroons. Enjoy!

Summer Tomato Lentils

18th May 2015

LentilsWhen the weather gets warmer, I really crave tomatoes. It doesn’t matter if they’re raw, roasted, baked, stewed, etc. I just can’t get enough!

Summer tomato lentils from Sprouted Kitchen is a really great summer brunch or dinner dish. You have oven roasted tomatoes, lentils, goat cheese, and fresh herbs all mixed together and served in a pita bread. I did make a few changes to the recipe. I tried to make the crispy shallots but it just didn’t work for me. So I added the shallots to the tomato dish and roasted them in the oven. I also used 1 clove of garlic and sea salt instead of garlic salt with the tomatoes, but feel free to make your own improvisations!

Mmm! It’s easy, healthy, and delicious!

Lentils

Lentils

Lentils

Lentils

Lentils

Summer Tomato Lentils, serves 2

  1. Preheat oven to 325 F or 165 C
  2. Cut tomatoes in half. On the baking pan, toss with sliced shallots, 1/2 tbsp. of the olive oil, minced garlic, and salt. Turn the tomatoes so they are cut side up, and roast in the oven for 30 minutes.
  3. Rinse and drain the lentils, pick out any scrappy pieces. In a medium pot bring 1½ cups water to a boil, add the lentils, turn down the heat to medium and simmer for about 20-25 minutes. Test the beans for doneness; the liquid should be absorbed, add more if they are not soft to your taste. Put them in a large bowl and crumble in the goat cheese so it melts in the warmth. Add the lemon zest and juice, and gently fold to coat.
  4. Gently fold the dijon mustard, remaining olive oil and fresh black pepper into the goat cheesey lentils. Add the basil and chives, and roasted tomatoes and shallots. Add salt to your preference.
  5. Serve in a pita and enjoy!

Chickpea Cakes with Shaved Asparagus

11th May 2015

Chickpea CakesWho doesn’t love asparagus in Spring? In Belgium April and May are usually spent eating the white ones, but I still enjoy the green asparagus!

This recipe from Naturally Ella, calls for shaved asparagus, which I’ve never thought of doing before. You thinly slice the asparagus and lightly saute them with a bit of oil and salt and pepper. It adds a delicious taste and texture to the dish. The shaved asparagus is a topping for the chickpea cakes. Because the chickpeas are pureed, it’s a bit like hummus cakes. All of the flavors together make a perfect brunch!

For the yoghurt sauce, I used a thick Greek yoghurt and a kalamata olive oil. So simple, yet so delicioso!

Asparagus

ChickpeasYoghurtChickpea cakesChickpea Cakes with Shaved Asparagus, serves 2

Shaved Asparagus

Yoghurt Sauce

  1. Using a food processor, pulse garlic until minced. Add in chickpeas, tahini, soy sauce, and parmesan: continuing to pulse until mixture begins to crumble a bit. Finally, add in egg, flour, salt and pepper. Pulse until mixture comes together- it will be sticky. If mixture seems more like hummus, add in 1 more tablespoon of flour.
  2. Heat olive oil over medium heat. Wet hands and form four rough looking patties with chickpea mixture. Place patties in skillet and cook on each side until brown, 5-6 minutes. Remove and place on a paper towel if patties seem a bit greasy.
  3. While cakes are cooking, thinly slice or shave asparagus. Toss with olive oil, salt, and pepper. Once cakes are done, place asparagus in same pan and let cook until begin to soften, 2-3 minutes.
  4. To make yogurt topping, whisk together yogurt, olive oil, salt, and pepper-taste to make desired flavor.
  5. Place cakes on a plate and top with asparagus, yogurt, sprinkle of paprika, and a light drizzle of olive oil.