Ginger Archives - Page 2 of 4 - Coconut and Berries

Ginger Choc Crunch Smoothie & Introducing Froothie!

I’m very excited to introduce you to a new company today- Froothie! Froothie is actually an Australian company, which, after its huge success over there, launched in Europe a few months ago with its Optimum range of blenders and juicers.

No doubt you will have heard of the Vitamix and Blendtec high-powered blenders, but Froothie’s Optimum 9400 is a new and very serious competitor. It rivals both with greater speed and power (I previously owned a Blendtec so I can say that in full honesty!), and best of all, a much more accessible price.

Check out these specs:

Pretty impressive, no?

Other things I like about it are that the jug is BPA-free, it’s easy to clean, comes with a tamper (perfect for blending ultra-thick purées), it even has little cable clips which means it’s neat and tidy on the countertop. Oh, and delivery is crazily quick too- If you’re in the UK, you can expect to receive your blender 24-48 hours after you place your order.

I use my blender every single day! You CAN probably get along just fine with a basic blender for most things but it may not blend vegetables like kale or fruit like dates as smoothly as you’d like.

A high-powered blender also opens up a lot of fun possibilities so you can’t help but eat healthily! These machines can pulverize whole grains into flours, blend up super creamy sauces from nuts and seeds, turn nuts into nut butter in minutes and blend even the hardest vegetables into soup.

(Comes in Black, Silver, White and Red)

Consider a high-powered blender as an investment in your health! And if you’re burning out one cheap blender after another then you’ll probably actually save money by buying one that will last (Note the 10 year warranty on the Optimum 9400).

I also love that Froothie’s no.1 mission is helping people to lead a healthier lifestyle. The Optimum 9400 actually comes with a recipe book of quick and easy raw vegan recipes- Smoothies/shakes, soups, dressings, sauces, savoury dishes and desserts! They’re also one of the Vegan Society’s sponsors- definitely a company I’m happy to support.

Check out this video to see the blender in action!

The first Froothie recipe I’m sharing is this delicious Ginger Choc Crunch Smoothie! It’s a real treat but, like most of my smoothie recipes, is definitely healthy enough to start your day with.

If you remember my Double Ginger Dark Choc Chunk Muffins, you’ll know that I love ginger and chocolate together. This smoothie has a sweet and creamy base made from pear, raw cashews, almond milk, gooey caramel-like dates and a good dose of fresh ginger.

The Optimum 9400 pulverizes those dates into oblivion in no time!

I then used the pulse setting to partially grind the bitter cacao nibs to leave some chocolatey crunch.

Cacao nibs are made from pure cacao beans that come straight out of the tropical cacao fruit.They have an amazing nutritional profile and a strong, dark flavour with just a touch of sweetness. I love them!

Ginger Choc Crunch Smoothie (Raw, Vegan)

Yield: Approx 24 oz/750 ml (1 large or 2 medium servings)

Ginger Choc Crunch Smoothie (Raw, Vegan)

Ingredients

1 Heaping C chopped, ripe pear (1-1/2 Medium)
3 Medjool Dates, pitted and chopped
1/4 C Raw cashews
1-1/2 C Almond milk
1-1/2" Fresh ginger
1 C Ice
2 Tbsp Cacao Nibs

Instructions

Blend the pear, dates, cashews, almon milk and ginger in a high-powered blender until completely smooth.
Add the ice and blend again.
Finally, add the cacao nibs and pulse to partially break down.
Serve immediately.

Notes

* If you want it more chocolatey, add a couple of Tbsp raw cacao powder as well!

http://www.coconutandberries.com/2014/08/06/ginger-choc-crunch-smoothie-introducing-froothie/

You can buy the Froothie Optimum 9400 at the special introductory price (limited time only!) of £329.00. Compare that to the current market leaders which retail for between £500 and £600!

Froothie are also offering Coconut and Berries’ readers an additional 2 years warranty, free of charge, on any optimum appliance purchased with the coupon “Special Ambassador Offer”.

*Note: Froothie ship worldwide at UK delivery costs - no extra charge

Check out Froothie TV on YouTube for video reviews and recipe demos and follow along on Facebook and Twitter for updates and more recipe ideas.

[Disclosure: I was sent a free Optimum 9400 blender for review purposes. This post also contains affiliate links. If you make a purchase through Coconut and Berries, I will get a small commission. Thank you for your support!]

Macro Bowl with Carrot-Ginger-Almond Sauce

Beyond eating vegan, I don’t stick to any particular “category” of eating. I love variety and enjoy exploring almost every style of food out there- from raw to paleo, simple to gourmet, and cuisine from all over the world…

A couple of years ago I was considering training as a chef at the Natural Epicurean Academy in the US and was particularly interested in the course module on Macrobiotic Foods. Although I didn’t end up going down that path, I’ve still done my own investigations into the Macrobiotic diet.

It’s based on the understanding of food as energy, and food is seen in terms of “yin” (expansion) and “yang” (contraction). All foods are considered to be have varying degrees of these forces and followers of a macrobiotic diet strive to maintain a balance of both.

Foods thought to help us remain centred are whole grains, vegetables, legumes, nuts, seeds, sea vegetables, miso and pickles and so these form the basis of the Macrobiotic diet. The dishes are often very simple but I find this way of eating very grounding and satisfying. Perfect for when you don’t want to spend an age in the kitchen too.

What makes an otherwise ordinary bowl of grains, beans and vegetables is definitely a good sauce and this one is pretty phenomenal, if I do say so myself . I love that it’s vegetable-based, so you’re adding even more nutrition to your meal, but it also has a wonderful flavour and unctuous texture that you might not expect.

Macro Bowl with Carrot-Ginger-Almond Sauce

Yield: 1 Bowl (Enough sauce for 2-4 bowls)

Macro Bowl with Carrot-Ginger-Almond Sauce

Ingredients

Carrot-Ginger-Almond Sauce
1 C Chopped carrots/2 medium/ approox 135g
1 " Fresh ginger, minced
1 small clove of garlic
1/2 Tbsp White miso
1/2 Tbsp Maple syrup
1/2 Tbsp Tamari
2 Tbsp Almond butter
1/4 tsp Ground turmeric
1 Tbsp Water
Macro bowl
1/3 C Brown rice
1 head Pak Choi, roughly chopped
1/2 C Cooked adzuki beans
Tamari
Seaweed sprinkles OR Rehydrated sea vegetables (e.g. dulse or wakame)
Toasted sesame seeds

Instructions

For the sauce:
Steam the carrots until tender then blend all ingredients together until smooth. I use my Tribest personal blender.
Cook the rice, according to package instructions.
Warm through the beans in a pan with a litle water. Season with splash of tamari
Steam the pak choi for a couple of minutes, until just tender.
Add the rice, beans and pak choi to a bowl, top with a generous spoonful of the sauce and sprinkle with seaweed and toasted sesame seeds.

http://www.coconutandberries.com/2014/06/06/macro-bowl-carrot-ginger-almond-sauce/

What do you think of the Macrobiotic diet/lifestyle? Do you have a preferred eating “style”?

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African-Inspired Peanutty Millet

It seems so strange to me that just a few years ago I never used nut butters. Though I ate peanut butter as a child, that’s the only one I’d had. Now they’re very much a staple in my diet and I eat them almost every day. Nuts are so fantastic for you- packed with protein, fibre and essential fats and they all have their own extra nutrition credentials- calcium, selenium, zinc, iron, magnesium, etc. And they’re super tasty of course!

Nut butters are great for cooking and add flavour and richness. And though I do use oil in moderation, I like to use more whole foods where possible so nut butters are an ideal oil alternative.

Meridian is my favourite UK brand. Their nut butters are pure and simple, made from just roasted nuts, no salt or sugar, and best of all, no palm oil (unlike the majority of brands)! (See here for more info on why we should all be avoiding palm oil).

There are so many options available these days and Meridian make peanut, almond, cashew and hazelnut butters as well as tahini, sunflower seed and pumpkin seed butters! It’s impossible for me to pick a favourite but since I’d been neglecting the classic peanut butter recently I brought it back into my life with this tasty African-inspired Peanutty Millet.

This is another fab weeknight dinner recipe as it’s quick and satisfying. I loved the leftovers cold for lunch the next day too so it would be a nice one for if you pack food for work or school.

Millet, peanuts, ginger and the other spices I’ve used here are typical of West-African cuisine and all meld together nicely to provide lots of interesting texture and flavour.

African-Inspired Peanutty Millet

Cook Time: 30 minutes

Yield: 4 Servings

African-Inspired Peanutty Millet

Ingredients

2/3 C Dry millet (Approx 2 1/2 C Cooked Millet)
1 Tbsp Coconut oil
1 Small onion, diced
4 Cloves garlic, minced
1 " Ginger, minced
1 Red chili, seeds removed and minced
1 Small cauliflower, broken into florets
1 tsp Cumin
1 tsp Coriander
1 tsp Paprika
1/4 tsp Cinnamon
3/4 tsp Salt
2 Tbsp Peanut butter
1 Medium tomato, chopped
1 Tbsp Tomato purée
2/3 C Water (+ 1/4C)
3-4 C Spinach (loosely packed)
1/4C Chopped roasted peanuts

Instructions

Cook your millet if you're not using leftover cooked millet.
Toast the millet in a dry pan for 4-5 minutes until it smells fragrant (optional). Add 1 1/3 C water (1: 2 ratio millet to water). Bring to boil, then turn down heat and simmer on low for approx 15 minutes or until water is absorbed. Leave to sit, covered, off the heat, for 10 minutes then fluff with a fork. Set aside.
Heat the oil in a large pan over medium heat. Cook the onion, garlic, ginger, chili and cauliflower for approx 5 minutes.
Add the spices and salt and stir well to coat the vegetables.
Add the tomatoes, peanut butter and water, stir well and cover. Simmer for approx 10 minutes or until the cauliflower is tender but not mushy. If the mixture looks a little dry add the remaining 1/4 C water. Add the spinach and cook just until wilted.
Stir through the millet, making sure it's all well coated with the sauce.
Serve topped with the roasted peanuts.

Notes

If you don't have/ don't want to use millet, brown rice works as a substitute.

http://www.coconutandberries.com/2014/05/29/african-inspired-peanutty-millet/

Meridian nut butters are widely available across the UK in supermarkets and health food stores.

What’s your favourite nut butter? Or are you like me and love them all!

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Disclaimer: Meridian Foods sent me a selection of nut butters to sample but, as always, all opinions are my own. I was not compensated in any other way for this post.

Jerk Tofu & Pineapple Skewers

I’ve always said pineapple was my least favourite tropical fruit. Mango being my top choice, followed by any kind of melon, and not forgetting bananas and coconut (if they count). BUT, that was before I was introduced to it grilled.

Grilling pineapple completely transforms it. The sugars caramelize and the flavour really pops. Totally different from the raw stuff which kind of burns my throat…

I have a thing for sweet with spicy, and seeing as we’re in the Tropics with our pineapple, I decided the traditional Caribbean Jerk spice would be a nice pairing.

Jerk is a hot sauce/rub with a hint of sweetness and lots of fragrant spices (all spice, cinnamon and ginger). I streamlined the recipe a little and replaced the traditional Scotch Bonnet peppers for some cayenne as I prefer it to be “spiced” not too “spicy”. Go ahead and up the heat to your taste though.

Firm tofu soaks up the marinade really well but you could also try tempeh for an even meatier option.

It’s probably not quite barbecue weather yet but these Jerk Tofu & Pineapple Skewers would be even more fantastic cooked on a real grill for a little extra smoky flavour. I served them with coconut rice and a tangy slaw with lime and mint.

Jerk Tofu & Pineapple Skewers

Yield: 12 Skewers

Serving Size: 3 Skewers

Jerk Tofu & Pineapple Skewers

Ingredients

1 350g/12oz pkg Firm tofu, drained and pressed
1 Medium pineapple, skin removed, cored and cut into 1-1/2" cubes
2 Red peppers cut into 1-1/2" pieces
Jerk Marinade:
3-4 Green onions, chopped (white and light green parts only)
2" Fresh ginger, minced
2 Cloves of garlic
1 tsp Dried thyme
2 tsp Ground allspice
1/2 tsp Cinnamon
1/4 tsp Cayenne (or more if you like things spicy!)
2 Tbsp Lime juice
2 Tbsp Tamari
2 Tbsp Maple Syrup
1 Tbsp Oil

Instructions

If using wooden skewers, soak these in water while you prepare everything (this prevents them from burning on the grill)
Put all ingredients for the marinade in a blender and blend until fairly smooth.
Pour over the tofu and red peppers in a dish and toss to coat everything. Cover and refrigerate for at least an hour.
Thread the marinated tofu and red peppers, along with the cubed pineapple, onto the soaked skewers.
Preheat the grill and generously wipe with coconut oil.
Cook the skewers for 3-4 minutes on each side, over medium-high heat. Or until you get a little char on the tofu, the pineapple is beginning to caramelize, and the peppers are tender.

http://www.coconutandberries.com/2014/05/15/grilled-jerk-tofu-pineapple-skewers/

What are your favourite vegan foods to grill?

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Vegan Persian Frittata

Writing my “All about Chickpea Flour” post earlier this week gave me the chance to delve through my recipe archives and rediscover some forgotten favourites. I’m constantly creating new recipes so I don’t often repeat old ones, despite how successful they are. Amongst the recipes I highlighted were my Tofu Omelettes (Pesto-Ricotta with Cherry Tomatoes) and I couldn’t get the idea of making something similar out of my head.

I’ve made vegan frittatas before, including my Roasted Vegetable one, but thought I’d add a little bit of a Middle Eastern twist this time as it’s been a long time since I’ve experimented with those flavours.

I feel like recipes with foreign names often sound more complicated than they necessarily are and frittatas are definitely one of them, even vegan-style! I use a simple base of tofu and chickpea flour which I spiked with ginger, garlic and fresh herbs. I sprinkled it generously with tangy, lemony sumac for a little extra jazziness.

You can either bake the frittata in the oven or cook it on the stovetop if you don’t have an oven-proof pan.

Vegan Persian Frittata

Yield: 4 Servings

Vegan Persian Frittata

Ingredients

1 Tbsp Olive oil
1 Onion, chopped
1 Clove of garlic, minced
2" Fresh ginger, peeled and minced/grated
1 Large courgette OR 2 small, sliced into half moons.
1 350g/12oz pkg Silken tofu
2 Tbsp Nutritional yeast
1 Tbsp Olive oil
1/3 C Almond milk
1/4 tsp Turmeric
1/2 tsp Black salt (This gives it the "eggy" taste. Highly recommended)
1/2 C Chickpea flour
1 Tbsp Arrowroot
Salt and pepper to taste
Fresh parsley
Sumac

Instructions

Warm the olive oil in a large pan (oven-proof if baking) over medium heat. Add the onion and cook for 5 minutes until soft.
Add the garlic and ginger and continue to cook, stirring, for another minute.
Add the courgette and cook for a further 8-10 minutes.
Meanwhile, blend the silken tofu through to the black salt in a blender. Add the chickpea flour, arrowroot and salt and pepper and blend briefly again.
Fold in a handful of chopped parsley.
Spread the vegetables evenly in the pan and pour the frittata batter over, spreading with a spatula so it is evenly distributed.
If cooking on the stovetop (this is what I usually do) cook over medium heat for 15 minutes. Carefully slide onto a plate, flip the frittata and cook the reverse side for a further 15 minutes. It should be browned and firm to the touch.
Alternatively, place the pan in the oven and bake for approx 30 minutes at 180C/350F
Sprinkle liberally with sumac and fresh parsley to serve.

http://www.coconutandberries.com/2014/04/04/vegan-persian-frittata/

For a light dinner, I served the frittata with a green salad and to carry on the Middle-Eastern feel I made another salad with beetroot and pomegranate. This one is a little sweet, a little tangy and a little spicy! It would be a tasty addition to a full-on Middle Eastern feast.

Beetroot-Pomegranate Salad

2014-04-04 14:11:20

Serves 4

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Ingredients

3-4 Medium beetroot
3/4 C Pomegranate arils
1/8 tsp Chili flakes
1 Tbsp Pomegranate molasses
2 Tbsp Lemon juice
1/2 Tbsp Olive oil
Salt and pepper, to taste
1/2 C Chopped fresh parsley OR coriander

Instructions

Scrub the beetroot, cut off the greens, wrap loosely in tin foil and bake at 200C/400F for 45 mins-1 hour, until very soft.
When cool enough to handle, rub the skins off with your fingers. They should come off easily if the beetroot is fully cooked.
Dice the beetroot and add to a bowl with the pomegranate arils. Mix the chili flakes through to the salt and pepper in a small bowl/jar. Pour the dressing over the salad and stir through the fresh herbs.

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