Steel-Cut Oats with Coconut and Pomegranate

Steel-Cut Oats with Coconut, Pomegranate, and Walnuts from @winnieab | www.healthygreenkitchen.com

Pacific Foods makes a variety of non-dairy beverages and they recently sent me some of their new organic coconut milks.

I’ve only ever purchased coconut milk in cans before, and I use those cans for soups and other recipes where I am looking for a creamy product with really distinct coconut taste. Pacific’s coconut milk is entirely different. It tastes light, mildly sweet (it’s sweetened with coconut water only), and quite hydrating/refreshing. It contains notable amounts of vitamin b12, vitamin D, and potassium, as well.

coconut milk

I’ve been playing around with different oatmeal recipes lately, and decided to try cooking my steel-cut oats in Pacific’s Original Coconut Milk instead of water or regular milk. I like how the coconut milk imparted a subtle sweetness to the cooked oatmeal. I portioned out the steel-cut oats cooked with coconut milk and added pomegranate seeds, toasted walnuts, plain yogurt, and a little unsweetened coconut as a garnish, then drizzled some pomegranate molasses on top to finish. So good!

Read more

Coconut Cake

A very pretty cookbook called Honey & Oats: Everyday Favorites Baked with Whole Grains and Natural Sweeteners landed in my mailbox recently courtesy of Sasquatch Books. Though there are many, many appealing recipes in the book, I just could not resist giving this Coconut Cake a try. Made with coconut milk and covered with a vanilla maple frosting and toasted coconut flakes, this cake had my name all over it.

coconut cloud cake | healthy green kitchen

This cake is easy to make but it’s also a real stunner. Make it for a celebration! Or for no reason at all.

coconut cloud cake | healthy green kitchen

I used regular all-purpose flour because that’s what I had in the house. Next time, I’ll experiment by including some coconut flour. Something else to try: use softened coconut oil instead of butter.

My cake came out a bit dense and I believe it’s because I overbeat the batter. Watch out you don’t do the same if you want your cake to be more fluffy. Be sure to store the cake in the refrigerator if you won’t be serving it right away; leftovers should be kept covered in the refrigerator, too.

coconut cloud cake | healthy green kitchen

Read more

Kitchen Sink Cookies and Weekly Shares

A busy week got in the way of me posting here yesterday as planned…sorry! So in the interest of not delaying this post further, I won’t wax on and on about these Kitchen Sink Cookies. I’ll just tell you they are seriously awesome.

Kitchen Sink Cookies | healthy green kitchen

Below the cookie recipe are the links I’d planned to include in my “Friday Shares” post…there’s some great stuff this week, so happy reading!

pistachio chocolate chip cookie dough | healthy green kitchen

kitchen sink cookie recipe | healthy green kitchen

Read more

Dried Mango and Toasted Coconut Muesli

Have you ever started a book and felt an immediate sense of kinship with the author?

This was my experience within the first few pages of Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons. I just adore Megan Gordon‘s writing, and her recipes are so up my alley. I’ve been cooking from the book for a few months now, so it’s time I tell you about it! I’m also going to share one of the recipes that I’ve been enjoying from the book: Dried Mango and Toasted Coconut Muesli.

muesli | www.healthygreenkitchen.com

Whole-Grain Mornings is chock full of health-promoting, seasonally inspired recipes. Megan is a whiz with granola (she actually owns a company called Marge: it’s seriously the best granola I’ve ever tasted) and you’ll be happy to know she shares a few takes on granola in this book. But the book goes way beyond granola: Megan also shares recipes for things like nut milks, yogurt, fried rice, and numerous condiments and egg dishes. And while it is a breakfast cookbook, I don’t really think there’s a reason to limit the recipes to morning consumption only.

I have made the Smoked Salmon Crème Fraîche Tart, the Whole-Grain Pancake Mix, and the Whole-Grain Gingerbread (I photographed them all because I wasn’t quite sure which recipe I would end up posting here). They were all delicious…

Whole-Grain Mornings | www.healthygreenkitchen.com

…as was this Dried Mango and Toasted Coconut Muesli.

muesli | www.healthygreenkitchen.com

Muesli isn’t something I make very often…I usually do go for granola instead. But this muesli is briefly toasted, so it’s actually similar to granola (though with far less oil, and with very little added sweetener). I was drawn to this recipe because of the coconut and dried mango…these lend a tropical “vibe” that’s more than welcome this time of year! It’s been so snowy and cold this winter: if I can’t be on the beach, I am going to fantasize about being on the beach, and the ingredients in this muesli help a lot.

Muesli is usually soaked for a short while or overnight (in milk, nut milk, juice or another liquid). Soaking grains does have some potential benefits which Megan mentions in her book (and which I discuss in my book, as well), but soaking doesn’t work that well in this case due to the toasted nature of this muesli. As for serving it, Megan likes to eat her muesli with thinned yogurt; I prefer mine with (raw) milk.

muesli | www.healthygreenkitchen.com

Read more

Grain-Free Spiced Squash Muffins

Fall is in full swing where I live. My area is well known for spectacular displays of foliage and the trees are definitely not disappointing right now. This recipe, adapted from a similar one created by George Bryant of Civilized Caveman Cooking, is just perfect for this time of year.

Spiced Squash Muffins | Healthy Green Kitchen

George is the author of a sweet little ebook called A Paleo Pumpkin Thanksgiving and has a recipe for Pumpkin Pie Muffins in the book: I used his muffins as the inspiration for mine. You can get A Paleo Pumpkin Thanksgiving as part of the Harvest Your Health ebook bundle sale that’s going on right now. George’s is one of over 70 ebooks (many of which are cookbooks) in the sale (there are also magazine subscriptions and meal plans)…it’s a ridiculously good deal and you can check it out here.

These muffins may be made with any type of squash purée (or you may use pumpkin–fresh or canned–as called for in the original recipe). I used delicata squash because that’s what I had on hand. I trimmed off the ends, and then sliced my delicata squash in half, removed the seeds, and placed in on a cookie sheet. I drizzled the pieces with a little olive oil, then baked them at 400 degrees F. for about 50 minutes, until they were tender. When they were cooled. I scooped out the flesh and mashed enough squash to make 3/4 cup.

delicata squash puree

These spiced squash muffins are made with coconut flour and the recipe is appropriate for anyone who eats gluten-free, grain-free, or Paleo. This recipe is also for anyone like me whose diet doesn’t necessarily fit any of these classifications…we just like our recipes to be nutrient-dense. These muffins contain quite a few eggs, which I really appreciated because my chickens have been such fantastic layers lately. It’s late in the growing season so I’ve been letting them forage in my garden during the day; their yolks have been super yellow as a result!

eggs

I own this beautiful muffin pan that I received at a blogging event a few years ago. I always use it for recipes like this, but of course a standard muffin pan will work just fine. You will get 10-12 muffins out of this recipe.

Spiced Squash Muffins | Healthy Green Kitchen

Read more