Weight Loss

The Healthy Plate: September 2010

The Healthy Plate: September 2010

Papillote of Salmon in Green Coconut Masala

Green coconut masala is my all time favorite Indian taste.

I simply love love love its texture and flavor.

It lends itself to just about anything you make, from fish,

chicken and veggies, to peas, pulses, samosas and patties!

By adjusting the herbs and spices, you can change the taste

and play around with many variations.

I need to have Green coconut masala in some way or another

at least once a week :-)

Hope you make and enjoy this recipe.Salmon in Green Coconut MasalaGreen paste:

sea salt / pink himalayan salt to taste

Throw all the above ingredients in a food processor and process till you get this

a well homogenized thick Green Paste, looking something like this:Papillotes of Salmon with Zucchini

Spread out a large sheet of silver foil.

Place the Salmon in the center and cover it on the top and sides

with a thick layer of the Green Paste.

Add some more Green Paste around the Salmon.

Add finely sliced Zucchini rounds, a slice of lemon, a sprig of mint

Sprinkle some salt over it and a drizzle of coconut oil.Then bring together the silver foil and seal it to make a packet.

Place this packet (papillote) on a baking tray and bake in a preheated oven at 180 C

When it''s done, let it rest for 5 minutes, then open and Oh la la la, it smells divine ;-)

You can also cook the Salmon in a pan.

Heat the pan, grease with a tablespoon of Coconut oil, the add the Salmon pieces

and pour the Green paste over on the top and sides.

Cover and cook on low heat for 10 minutes. Turn the Salmon and cook for another

10 minutes stirring the sauce, be careful it doesn''t stick, add a little water

to make a thinner sauce to pour over the brown rice.

Sprinkle sea salt and pepper, as well as some more lemon juice, and enjoy......

I served the pan cooked Salmon with brown rice, broccoli and green beans.Keep it Simple. Be Creative.Taste and Play. Find your Own Way.

Raw Treats - Mango cheesecake and Avocado Lime Pie

Saatchi came back yesterday after three weeks of doing

voluntary eco work in the forests and farms of Northern Holland.

She had a ball and met other youngsters from all over the world,

and even cooked an Indian dinner for them one night!

I made these treats to celebrate today, I''m thrilled to have her back

home and very proud of her too :-)

There are many variations on Raw Tarts and Pies, I''ve experimented

with different ingredients for the crusts and fillings, changing

the sweeteners, the nut powders and fats. I love the rice cracker crust

as it is lighter than those made with grounded nuts. Unfortunately

I ran out of them today so had to use ground almonds.

I use Stevia and Brown Rice Syrup as a sweetener but you can

use Honey or Agave or Maple syrup if desired, taste and adjust the

quantity accordinglyCrust:1 cup ground almonds or any other nut of choice1 cup finely dessicated coconut1 tbsp coconut oil2 tbsp brown rice syrup (or other sweetener of choice)1 tsp raw cacao or carob (optional) stevia pinch of sea saltORYou could use roughly powdered brown rice crackersalong with the coconut, reduce the nut intake if desired. Put all the above ingredients in a large bowl and mixwith your hands till very well combined. The texture willbecome slightly sticky clumpy sand which will hold togetherif you make a ball of it.Use mini pie shells and press the mixture into the base andthe sides. Refrigerate to set for 15 to 20 minutes.You could also use a ring/cookie cutter and press the mixturewithin to form only a baseI got 6 mini pie crusts from this quantity of ingredients.Raw Mango Pie Filling:

1/4 cup Cashew Nut Butter (here''s the recipe)

1 tbsp of nutritional yeast (optional, for a cheesecake taste)

This was sweet enough for us, you can add a sweetener of choice

Process or blend all the above ingredients till very smooth.

Then spoon the filling into the cold crust shells and freeze to set

Garnish with fresh mint or dust with coconut and enjoy.....

I made a very thin crust for this pie, just the base using a ring cutter.

I got enough filling to make 3 mini pies as well as fill a jar to freeze

for another day - a tbsp in smoothie/shake, or spread over crackers for

a treat, or better yet, gifted to neighbors to make them happy :-)Raw Avocado Lime Pie Filling:

2 good sized avocados or 3 small ones

2 tbsp of cashew nut butter (here''s the recipe)

brown rice syrup or other sweetener of choice

Process all the above ingredients till very smooth.

Spoon into mini crust shells and freeze for at least 20 minutes.

Garnish with lime zest or coconut and serve.

I got 3 mini pies as well as a jar full of filling to freeze,

for another day :-)Keep it Simple. Be Creative.Taste and Play. Find your Own Way.

Henley on Thames, Oxfordshire, United Kingdom

Creating healthy food is my passion and sharing it is the purpose of this blog. The food here is nutrient rich, delicious, natural, wholesome and easy to make.

The focus is on adding new tastes and using ingredients in different ways.

A small step goes a long way, one ripple is all it takes.

Join me on this adventurous and fun filled journey towards a radiant and healthier YOU.....

Socca with Caramalised Onions, Zucchini and Thyme

Papillote of Salmon in Green Coconut Masala

Raw Treats - Mango cheesecake and Avocado Lime Pie...

Steamed Zucchini and Brown Rice Muthia

Gluten free Vegan Bread for a Yummy sandwich

CLEAN - Baked Falafel Green Wraps

One last excerpt from my e-Book

Pudina Aloo, Stuffed Zucchini Tempura, Dill & Spri...

Trevors Pappadum Samosas and Green Smoothie

Another excerpt from my ebook - Ageing

An Excerpt from my ebook "Eat Right, Be Light"

Green Feast - Herby Hummus, Emerald Juice and Raw ...

Roti Pizza, Herb Souffle and Berry Verrine

Weekend Colors - Salads and Fruits

Green and Pink - Crisps and IceCream

Quinoa - Spicy Peas Pulav (Pilaf)