Coconut Turmeric Relish

Found this in the Bon Appetit – April 2018 p. 73 the same issue with the Kimchi – Fried Grains. This definitely had a kick to it so you can half the amount of hot pepper or omit it completely. Either way this is a great addition to coleslaw, stir-frys, meats, veggies (the original recipe was for grilled cauliflower), and anything else that sparks your interest!

Here it is straight out of the magazine. You’ll find my modifications below.

* I found that 1/3 cup olive oil was a bit much. I think you’d be fine with 1/4 cup

* for the mustard seeds I used pickled version we always have in the fridge

* for the Fresno chilli I used the equivalent of a preserved hot pepper

Enjoy!

Your,

Natural Groove Gal

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Banana Peanut Butter Frozen Yogurt

I’m thinking positively that spring will arrive soon and that summer is around the corner. This is a delicious alternative to store bought ice cream. All natural and healthy. Make it with the kids or as a secret late night snack!

Ingredients

  • 2 frozen bananas
  • 1 cup yogurt (or 1/2 cup Greek yogurt and 1/2 cup milk)
  • 3/4 cup peanut butter (or your favourite but butter)
  • 1/2 cup chocolate chips

Directions

1. Place bananas, yogurt, peanut butter, and milk in a blender and blend/pulse until smooth and no more frozen banana chunks remain.

2. Scoop into a plastic container and stir in the chocolate chips. Cover and freeze for 30-45 minutes for soft-serve consistency. I find it helps to stir half way through freezing.

(Alternatively, freeze solid and then uncover and heat in the microwave 45 seconds at a time on 50% power until scoop-able.)

Enjoy!

Your,

Natural Groove Gal

Kimchi-Fried Grains

If you love kimchi or simply just some spice in your fried rice, give this a try! The original recipe called for a fried egg on top but I switched it up with some stir fried chicken thigh pieces.

Kimchi- Fried Grains (adapted from Bon Appetit Magazine – April 2018 p.68)

Ingredients

  • 3 chicken thighs, cubed and cooked
  • ½ cup kimchi, plus 3 Tbsp. juice from jar
  • 4 scallions, chopped
  • 2 Tbsp. extra-virgin olive oil
  • 1 medium carrot, peeled, cut into matchsticks
  • Handful of kale, chopped, stems removed
  • 2 cups cooked grains (such as farro, spelt, quinoa, or barley)
  • 2 tsp. soy sauce
  • 1 tsp. toasted sesame oil
  • sesame seeds for garnish (optional)

Directions

1. Squeeze kimchi over a small bowl to catch juices. Add juice from jar to make up 3 Tbsp. and set aside. Chop kimchi; set aside. Cut dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts and set those aside too.

2. Heat olive oil in a large nonstick skillet over medium-high. Add carrots, and cook, tossing often, until slightly softened, about 2 minutes. Add reserved white and pale green parts of scallions and kimchi and cook, tossing often, until scallions are just golden, about 3 minutes.

3. Add grains, cooked chicken, soy sauce, sesame oil, and reserved kimchi juices; cook, tossing, until grains are slightly softened, about 2 minutes.

4. Top with sesame seeds (if using), and reserved scallion tops. Serve and enjoy!

Your,

Natural Groove Gal

West African Peanut Soup

Another great Pinterest find. I was drawn to the uniqueness of the dish. Very interesting – and absolutely delicious!

West African Peanut Soup (original recipe by Cookie and Kate)

Ingredients:

• 6 cups low sodium vegetable broth

• 1 medium red onion, chopped

• 2 tablespoons peeled and minced fresh ginger

• 4 cloves garlic, minced

• 1 teaspoon salt

• 1 bunch collard greens (I used kale), ribs removed and leaves chopped into 1-inch strips

• ¾ cup unsalted peanut butter (chunky or smooth)

• ½ cup tomato paste

• Hot sauce of choice (I used Sriracha)

• ¼ cup roughly chopped peanuts, for garnish (optional)

Directions:

1. In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.

2. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.

3. Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked rice if you’d like, and top with a sprinkle of chopped peanuts.

Enjoy!

Your,

Natural Groove Gal

Creamy Vegan Chocolate Pudding

I made a vegan dessert to finish off our challenge. You can check out the other recipes I tried below:

Vegan Meatballs

Vegan Mayonnaise

Vegan Dumplings


Creamy Vegan Chocolate Pudding (original recipe from So…Let’s Hang Out)

Ingredients:

  • 1 can full fat coconut milk
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup maple syrup
  • pinch of salt
  • 1 tbs vanilla extract
  • Chopped walnuts (optional)

Directions:

  1. Add coconut milk and maple syrup to a medium saucepan. Sift in cocoa powder and whisk the mixture together until it’s fully combined. Add in salt and vanilla extract and whisk some more.
  2. Bring mixture to a boil over medium heat. Once it comes to a boil, turn it down and allow the mixture to simmer for fifteen minutes while whisking frequently. Your mixture is going to begin to thicken. It won’t be the same consistency that you see in the pictures above until it cools.
  3. Remove the pot from the heat and allow your pudding to cool at room temperature, whisking occasionally.
  4. Once it has cooled down significantly, move it to an airtight container or serving ramekins (adding walnuts if you wish) and place it in the refrigerator. Allow your mixture to chill completely before serving. This might take a few hours.

Enjoy!

Your,

Natural Groove Gal

Roasted Parsnip and White Bean Soup

New Year starting off with a fantastic winter soup recipe to keep you warm during this extra cold and snowy January!

I decided I would make my own vegetable broth for this soup. A nice slow process to go with my “slow down and relax” theme of 2018…not everything should be rushed all the time. I am using cooking as a way to help myself do that.

Super simple process here. Chop up your standard veggies for broth (onion, carrots and celery aka ‘mirepoix’). And I mean chop coarsely no need to be fancy here. Leave those onion skins on too. More flavour and goodness. I threw in some peppercorns, fennel and fresh parsley but it’s not necessary.

Add water until veggies are well covered. Bring to a boil and then turn down super low and let simmer overnight, uncovered! Yes I said overnight, uncovered. You want the liquid to reduce leaving the flavours.

Et voila! This is after 12 hours. Time to strain.

After scooping out the large pieces I fine strained the spices out. This broth turned out darker than I thought but still a great veggie broth. I had enough for this recipe plus 3 more litres that went into the freezer for future use.

And now for the main attraction:

Roasted Garlic, Parsnip and White Bean Soup

Ingredients:

• 4-6 large cloves Garlic, skin intact, left whole

• 1lb Parsnips (about 4-5), cut into 1-inch pieces

• 1 Onion, cut into rough pieces

• 2 tbsp extra-virgin Olive Oil, plus more for drizzling

• 1 tbsp dried whole or fresh Rosemary

• Sea Salt and Ground pepper, to taste

• 1 can (approx 15oz or more) White Beans, drained and rinsed OR 2 cups cooked white beans

• 6 cups no salt added Vegetable Broth

• 1.5 tbsp lemon juice (about ½ – 1 lemon)

• Pumpkin seeds, to serve

Directions:

1. Preheat oven to 400ºF. On a large rimmed baking sheet, toss garlic, parsnips, onion, oil, rosemary, salt (to taste), and pepper. Roast for 45 to 55 minutes, until garlic and parsnips are tender and turning golden.

2. Once cool enough to handle, squeeze garlic from skins into a large pot along with roasted vegetables, beans, broth, and lemon juice and purée with an immersion blender. Alternatively add all ingredients into a blender (this may need to be done in 2 batches) and purée until smooth, adding more water or broth if too thick (depends on dryness of parsnips).

3. If you used a blender, transfer blended soup to a large pot. Heat over medium, stirring frequently so bottom doesn’t scorch. Season with additional salt, if desired. Serve hot with a sprinkle of pumpkin seeds and drizzle of olive oil.

Thank you to Yummy Beat for this wonderful recipe! We served it with warm bread and cheese. Certainly warmed us up for movie night on the couch 🙂

Your,

Natural Groove Gal

Crispy Oven Baked Wings…you’ll think they’re deep fried!

Oh Pinterest, how I love you.

Nope….there is no oil or frying for these wings….could easily fool you though eh??

We tried this one night and they were amazing! I decided to share them on a family vacation to Prince Edward Island…east coast Canada…and got the thumbs up approval from my 7 year old sister…which is all the approval anyone needs 🙂

Here’s how to enjoy these healthy, crispy, no added oil, gluten-free chicken wings for yourself!

Ingredients:

• Chicken wings (approx. 20 pieces – 10 flats and 10 drums)

• 1 Tbsp Baking Powder (with no aluminum)

• 1 tsp Salt

So why the baking powder?? Apparently it breaks the peptide bonds in the skin causing it to dry out and crisp up while baking. Yum!

Directions:

• Toss all 3 ingredients together…this is not a breading but rather a thin coating…the baking powder will be absorbed and it will seem like there isn’t enough, but don’t worry it will work!

• Line baking tray with parchment paper and line up the wings but don’t crowd them

*the original recipe calls to bake the wings on a wire rack to let the fat drip out onto the parchment…however it works just as well if you put them directly on the parchment too…no need to flip!*

• Bake at 250F for 30 minutes

• Then pump up the heat to 425F and bake for another 45 min

• Remove wings from tray into a bowl.  Toss in your favourite wing sauce and serve! Or serve the sauce separately and dip 🙂

Here’s a few dips that I made:

Sauce #1 (spicy):

1 Tbsp each of:
• Ketchup
• Thai Red Curry paste
• Hoisin
• Sweet soy sauce
• Water

Sauce #2 (mild):

1 Tbsp each of:
• Ketchup
• Oyster sauce
• Maple Syrup
• Soy sauce
• Apple Cidar Vinegar

And a cooling dipping sauce:

• 1/4 cup Mayo
• 1/4 cup Yogurt
• 1 tsp Dill weed
• 1 tsp Lemon juice

I hope you enjoy these as much as we did 🙂 I guarantee you they will disappear really fast! 

Thank you to The Cookful for this amazing recipe and info!

Your, 
Natural Groove Gal