Paleo Slow Cooker Butternut Squash N’Oatmeal

Ingredients

• 1/2 cup raw walnuts
• 1/2 cup raw almonds
• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled and cubed
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon coconut sugar
• 1 cup coconut milk

Toppings

• Coconut milk
• Currants
• Dessicated coconut
• Maple syrup

Instructions

1. Cover the almonds and walnuts with filtered water. Add a dash of sea salt. Soak for 12 hours.
2. Rinse the nuts with some more filtered water. Place in a food processor and blend until you have a meal or flour consistency.
3. Place the butternut squash, apples, cinnamon, nutmeg, ground nuts, coconut sugar and coconut milk into the slow cooker.
4. Cook on low for 8 hours.
5. Use a potato masher to mash the N’Oatmeal into your preferred consistency.
6. Top with you favorite toppings and serve.

SUGAR AND DAIRY FREE COCONUT CHERRY POPSICLES

Ingredients

• 1 can full fat coconut milk
• 3 cups cherries
• 3 tablespoons maple syrup

Instructions

1. If you want sweetened popsicles, add coconut milk and maple syrup in a bowl and mix thoroughly.
2. Pit and chop 1 cup of cherries into halves and quarters. Fill your popsicle moulds halfway with cherries.
3. Add coconut milk to the popsicle mould until it's 3/4 full. Take a spoon and mush the cherries a bit to release some colour and break up the fruit.
4. Place popsicles in the freezer for approximately 45 minutes.
5. Meanwhile, pit the remaining cherries and thoroughly blend to make cherry juice. If you choose to have it sweetened, you could add another tablespoon or two of maple syrup, honey, or sugar.
6. Top the popsicle moulds with the cherry juice and place back in the freezer. Allow to freeze for another 3 hours or more, until completely frozen.

Fresh Mango Coconut Chia Seed Parfait

Ingredients

• 1 14-oz. can coconut milk
• 6 tbsp chia seeds
• 5 tbsp shredded coconut
• 5-6 tbsp maple syrup
• 1 teasp vanilla extract
• fresh mango, diced and chilled

Directions

1. In a bowl, combine the coconut milk, chia seeds, shredded coconut, maple syrup and vanilla extract. Whisk until well combined.
2. Let the mixture sit for about 30 minutes at room temperature.
3. Mix once more, cover, and refrigerate for at least 3 hours.
4. Remove the bowl with the pudding from the fridge about 15 minutes prior to serving.
5. Layer some pudding into the bottom each of 2 or 3 serving glasses. Layer some diced fresh mango on top of the pudding layer. 
6. Alternate layers of chia pudding and freshly diced mango until glasses are filled to the top, ending with freshly diced mango.
7. Top with some shredded coconut and serve immediately or keep in the fridge until ready to serve.

Coconut Honey Lime Filipino Chicken Adobo Skewers

Ingredients

• 2 pound skinless chicken thighs or breasts, cut into bite size cubes
• 3/4 cup soy sauce
• 1/3 cup canned coconut milk
• juice of 2 limes
• 1/4 cup rice vinegar
• 1/4 cup honey
• 4 cloves garlic, minced or grated
• 3 bay leaves
• 2 teaspoons fresh ginger, grated
• 1/2 teaspoon black peppercorns
• coconut rice, for serving
• mango, pineapple, or mango strawberry salsa

Instructions

1. Add the chicken to a large bowl or gallon size ziploc bag. In a blender, combine the soy sauce, coconut milk, juice of 2 limes, rice vinegar, honey, garlic, ginger and black peppercorns. Blend until smooth. 
2. Pour the marinade over the chicken and the bay leaves. 
3. Cover the bowl or seal the bag and place in the fridge for at least one hour or overnight.Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. 
4. Thread the chicken onto metal skewers. Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5-10 minutes each side.
5.  You may also cook the chicken in a skillet if needed. While the chicken is cooking, I like to add the reserved marinade to a small sauce pan, bring it to a bowl and cook about 5 minutes or until reduced to a sauce. Serve the chicken with the sauce and the coconut rice.

Asoor Dal Pulao (Red Lentil Rice)

Ingredients

• 1 cup basmati or any long grained rice, soaked in water for 10-15 minutes
• 1/2 cup red lentil 
• 1 tsp cumin / fennel seeds
• 1 medium onion, chopped
• 1 medium tomato
• 2-3 spring onions, sliced thinly
• 1 bay leaf
• 2-3 each of cloves and cardamom
• Pinch of turmeric
• 2 cloves of garlic, minced 
• 1-2 green chillies, thinly sliced 
• 1 inch ginger, peeled and grated
• 1 tsp garam masala
• 2-1/2 cups coconut milk 
• Salt to taste
• Few sprigs of cilantro for garnish
• Fresh lemon juice to taste 

Method

1. In a skillet in 1 tsp oil (or butter) saute the cumin, bay leaf, cloves, cardamom, garlic, chillies, ginger along with onion and salt.
2. Once the onions get soft add the tomato along with turmeric and garam masala. Saute for another 1-2 minutes.
3. Add the lentils and rice. Give it a mix and saute for another min or two until the rice gets aromatic/translucent.
4. Add the coconut milk/water/stock. Mix well.
5. Cover and cook for 8-10 minutes or until the rice is cooked.
6. Fluff it gently. I sometimes add frozen peas to this mix too towards the end of cooking. You can add more vegetables if you want to.
7. Now to add some color and more flavor. Garnish it with spring onions and cilantro. Even mint leaves go v well with this.  I squeeze some lemon to this rice for couple of reasons. Of course for the flavor. It also helps to reduce the sodium level and third - most importantly - the citrus helps to absorb the iron present in the lentils. So whenever I cook with lentils, I add lemon juice to the dish.

COCONUT MILK BAKED CHICKEN RECIPE

INGREDIENTS

• 6 tablespoons canned coconut milk
• 2 tablespoons fresh lime juice (or other citrus on hand)
• 2 tablespoons brown sugar
• ¾ teaspoon ground ginger
• ¾ teaspoon garlic powder
• 1 teaspoon dried basil
• ½ teaspoon salt
• 1 teaspoon freshly ground black pepper
• 4 pound whole bone-in chicken (skin on), cut up

INSTRUCTIONS

1. Preheat oven to 450 degrees F.
2. Whisk together all ingredients (except chicken) until well combined. Toss chicken in mixture until coated. Arrange in oven-proof skillet or dutch oven.
3. Bake uncovered 30 minutes, or until chicken is done.