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Journal

Embodied Rituals for Skin + Soul

Filtering by Tag: Coconut

Coconut-Ginger Arame Rice

Katie Gordon

I've been really into making bowls for my lunches recently.  Grain + protein + veggies + some kind of sauce that I throw together.  It's great because there are so many combinations and flavors to play with.  This recipe is what I made for lunch today and since it got such a big response on FB, I figured I'd post it.  Actually, Anna specifically requested that I post it.  I wasn't trying to hold out on you.  I promise.  It was just something I threw together out of things in my pantry that needed to be used and it just happened to be delicious.  I'm also going through a MAJOR coconut phase.  And a pretty major seaweed phase.  And avocados...you'll probably see those popping up here quite a bit in the next few weeks. This recipe is all about improv, so adjust the arame and ginger to your liking.  Just remember that the arame expands when it soaks.

Coconut-Ginger Arame Rice Note: For those of you unfamiliar with arame, it's a type of seaweed and can be found in the ethnic food section of your health food store.

1 c. jasmine rice (can also use any combination of brown, white, red, black, or purple rice, whatever strikes your fancy) 3/4 c. water 1 c. coconut milk (not lite)

1/2 tsp. ground ginger spoonful of coconut butter (like I said, I'm going through a phase...)

arame (I honestly didn't measure...use as much or as little as you want) pinch of sea salt pinch of sesame seeds

2 heads baby bok choy, chopped

Rinse your rice three times (yes it has to be three) in a medium saucepan, and then add the water and coconut milk.  Bring to a boil, then lower to a simmer, cover, and cook for 15-20 minutes.  Remove it from the heat, keeping it covered, and let it steam for another 15 minutes or so.

While your rice is cooking, soak your arame in cold water for about 20 minutes.  Then drain and rinse.  Sprinkle some sea salt and sesame seeds over it and set aside.

Also while the rice is cooking, steam the bok choy.

Once the rice is done, mix in the ginger and coconut butter, then add the arame mixture and enjoy!

Serves 2-3.

Sweet Potato & Butternut Squash Soup

Katie Gordon

You may be wondering why I'm posting a soup recipe in June.  Well to satisfy your curiosity, I'll tell you a story...

My friend, Deb, and I had been planning to make a fantastic dinner together last Friday.  It had been a hot and humid few days, so on Thursday we decided we'd make gazpacho with quinoa-stuffed peppers.  Perfect summer dinner, right?  Then temperatures dropped overnight back down into the low 60's (yes that's cold for me) and we reconsidered our plan.

I had come across this recipe in an old issue of Yoga Journal in an article discussing how through an Ayurvedic diet based on your body type, your body will naturally find its ideal weight.  The sweet potato and heating spices in this recipe make it an ideal meal for those who are vata-dominant because of its heating, heavy, and calming qualities.  More on Ayurveda coming soon...

Sweet Potato Butternut Squash Soup

2 Tbsp. Ghee or Olive Oil 1 medium butternut squash, peeled, seeded, and cut into 1-inch chunks* 1 medium sweet potato 1 large onion, loosely diced 2 garlic cloves, smashed 1-inch knob of fresh ginger, chopped 1 tsp. ground cinnamon 1/4 tsp. ground cloves (optional) 1 tsp. ground cumin 1/2 tsp. turmeric 3 c. water or broth 1 c. coconut milk (or half-and-half) Salt and pepper to taste Freshly minced parsley to garnish

Heat 1 Tbsp. ghee or oil over medium-high heat in a large, deep saute pan.  Add squash, sweet potato, and onion.  Saute for 7-8 minutes or until ingredients turn golden brown.  Reduce heat to low, add garlic, and cook about 10 more minutes, or until vegetables are a caramel color.

In a separate soup pot, add 1 Tbsp. ghee or oil, ginger, and the spices.  Saute until fragrant.  Add broth and vegetables to soup pot.  Bring to a low boil over medium-high heat.  Reduce heat to low and simmer for about 10 minutes, partially covered, until the squash is tender.

Puree in a blender until smooth.  Return to soup pot.  Add coconut milk, salt, and pepper to taste.  Heat and serve.  Garnish with parsley.

*Please be careful when peeling your butternut squash...I sustained an injury while doing so, and though I won't go into details, suffice it to say my index finger/fingernail suffered a close call with the vegetable peeler.

Banana-Mash Cookies

Katie Gordon

I love coconut.  I eat it, drink it, and slather myself in it from head to toe.  I love anything that smells like real coconut, and especially enjoy experimenting with it in recipes.  So when I came across this cookie recipe on Heidi's blog a while ago, I immediately went out and bought all the ingredients.  One thing about these cookies is that I love all the ingredients by themselves.  How can you go wrong with dark chocolate, banana, oats, coconut, and almond?  Unfortunately, that also means it took me a long time to actually get around to making the cookies.  Everytime I had all the ingredients on hand, I'd end up eating one of the essentials.  A bunch of bananas will last about 2 days in our house, and once those are gone, I might as well use the chocolate chips for another recipe, or just to eat on their own.  The coconut flakes would be willingly sacrificed to sweet potatoes, oatmeal, granola, and yogurt.  Once I was left with the almond meal and coconut oil, I'd start over again. 

So this past Sunday, driven inside by the rain, Cam and I decided it was a good day to bake.  After looking through some saved recipes, I remembered these.  And what do you know?  We actually had everything, except for the chocolate, on hand (although in retrospect, we have a chocolate bunny that might have come in handy).  I love when well-intentioned baking endeavors work out.  Now we have a plate of delicious, nutricious cookies sitting on our table, which I justify eating for breakfast because they're small and healthy and made of oats and banana :)

Banana-Mash Cookies

3 large, well-ripened & well-mashed bananas (1 1/2 cups) 1 tsp. vanilla extract 1/4 cup coconut oil, warmed to just melting (you can also use olive oil) 2 cups rolled oats 2/3 cup almond meal 1/3 cup coconut, finely shredded and unsweetened 1/2 tsp. cinnamon 1/2 tsp. fine grain sea salt 1 tsp. baking powder 6-7 oz. chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in top third of oven.

In a large bowl, combine mashed bananas, vanilla, and coconut oil.  In another bowl, mix oats, almond meal, coconut, cinnamon, salt, and baking powder.  Add the dry ingredients to the wet ingredients and mix until combined.  Add the chocolate chips.  On a baking sheet lined with parchment paper, drop small spoonfuls of the dough (about 2 teaspoons full).  Bake for 12-14 minutes until the edges start to golden.  I left mine in for 14 min. and they turned out perfectly. 

Makes about 3 dozen little cookies.