Tuesday, 7 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 Masala

Green paste:

3 packed cups of fresh coriander
1 packed cup of fresh mint
1/4 cup unsweetened dessicated coconut
1/4 cup coconut milk
1" piece of ginger
2 garlic cloves
1 tsp cumin powder
1/2 tsp cinnamon
1/4 tsp cardamon
1 tsp garam masala
lemon juice - 1/2 lemon
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.
Like this:

Place this packet (papillote) on a baking tray and bake in a preheated oven at 180 C
350 F for 15 minutes.

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.

Wednesday, 1 September 2010

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 accordingly


1 cup ground almonds or any other nut of choice
1 cup finely dessicated coconut
1 tbsp coconut oil
2 tbsp brown rice syrup (or other sweetener of choice)
1 tsp raw cacao or carob (optional) 
pinch of sea salt


You could use roughly powdered brown rice crackers
along with the coconut, reduce the nut intake if desired.

Put all the above ingredients in a large bowl and mix
with your hands till very well combined. The texture will
become slightly sticky clumpy sand which will hold together
if you make a ball of it.

Use mini pie shells and press the mixture into the base and
the sides. Refrigerate to set for 15 to 20 minutes.

You could also use a ring/cookie cutter and press the mixture
within to form only a base

I got 6 mini pie crusts from this quantity of ingredients.

Raw Mango Pie Filling:

2 cups peeled sliced chopped Mango
1/4 cup Cashew Nut Butter (here's the recipe)
a pinch of cardamon
a pinch of sea salt
a squeeze of lemon juice
1 tbsp of nutritional yeast (optional, for a cheesecake taste)

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

Process or blend all the above ingredients till very smooth.
(I used my Vitamix)
Then spoon the filling into the cold crust shells and freeze to set
for at least 20 minutes.
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)
2 tbsp of coconut oil
juice of 3 limes
pinch of sea salt
brown rice syrup or other sweetener of choice
(add quantity desired)

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.