Cocoa Chipotle Sweet Potatoes

I have always loved chipotle sweet potatoes, whether I am making a cheater version with powdered chipotle or enjoying a more time consuming creation like my friend Lyla makes. So when I saw a mashed sweet potato with cocoa recipe, my thoughts immediately went to the awesome chocolates I have had with a bit of a spicy kick.  I kinda tossed it together when I didn't have alot of time, and it was a bit of a mushy mess, but still absolutely delicious.  I am going to note what I did but also how I think it could be made much better.

Cocoa Chipotle Sweet Potatoes

Whatcha Need

2 large sweet potatoes
coconut oil for coating baking dish
6 ounces full fat coconut milk
3 small chipotle en adobo (I didn't measure them, but they were prb about 1TB each, maybe a bit smaller)
2TB cocoa powder
1 ts salt
1/2 ts pepper

Whatcha Do

Preheat oven to 350 degrees. For my first try at this, I popped the sweet potatoes in the microwave for 15 minutes because I needed to run out to the store.  I didn't expect them to be totally soft from that, but they were.  I just went ahead and pulled the skins off and cut them up.  I would recommend peeling and cutting them up in chunks and steaming for about 15 minutes instead.  Coat a baking dish with coconut oil and put the sweet potatoes in.  Put the coconut milk, chipotle, cocoa powder, salt and pepper in a food processor and mix until smooth.  Pour over the sweet potatoes and bake for about 30 minutes or longer based on how soft the potatoes are.  Yum!

Cauliflower Bisque

This has been one of my favorite soups for a long time, but I always made it with dairy.  I try to eat Whole 30 style whenever I can, so I tried it with coconut milk, and it is just as good if not better!  I am a total saffron slut and not ashamed of it!

Cauliflower Bisque

Whatcha Need:

2 cups water
2 cups chicken broth (bone broth if possible)
1/8 ts saffron
3 TB ghee
2 cups onions, chopped
1 clove garlic, minced
1 1/2 lbs cauliflower, chopped
sald and pepper
3/4 cup full fat coconut milk (or can use cream if that is your thang)

Whatcha Do:

Bring the water and chicken broth to a simmer.  Remove from head and crumble in the saffron.  Let it sit for 20 minutes.  In a pot large enough to hold the liquid, saute the onions and garlic in ghee for a few minutes, then add the cauliflower and stir to coat.  Add the liquid to the pot and and salt and pepper to taste.  This soup can take a decent amount of salt.  It seems to bring out the flavor of the saffron more.  Simmer the cauliflower about 20 minutes, or until very tender.  Now comes the easy or hard part, depending on your kitchen tools.  :)  You need to blend this sucker up, and there is nothing I hate more than transferring soup into a blender.  That is why I got an immersion blender, and oh how I love that thing!  So hopefully you have one too!  Whatever your method, process til smooth and then add the coconut milk.  Put it back on the heat to warm it up if necessary and prepare to indulge your senses!

Sunbutter Sauce

LOVE this stuff!  Great on salads, wraps or just to dip veggies or meat in!

Sunbutter Sauce

Whatcha Need:

1/4 cup coconut milk
1/4 cup sugar free sunflower seed butter
2 TB lime juice
1 TB coconut aminos
1 clove of garlic, crushed
1/2 ts rice vinegar
1/2 ts basil
1/4 ts ginger

Whatcha Do:

Mix it all up! You can stir it fine with a fork, or if you want it really smooth, put it in a blender or food processor.

Macadamia Crusted Mahi Mahi

This recipe has become a staple in our house because it is soooo good! and the even more amazing thing is that it reheats so well. I think it this is the only fish I have ever had that is better the next day!

Macadamia Crusted Mahi Mahi

Whatcha Need:

1 cup of coconut milk

Mahi mahi filets, about 1 pound

3/4 cups roasted, unsalted macadamia nuts

2 TB hazelnut flour

2 TB coconut oil, melted

Salt and Pepper

Shredded unsweetened coconut to taste

Whatcha Do:

Put your fish in a dish big enough for the pieces to be in a single layer, and pour the coconut milk over it. Let it sit at room temperature for 30 minutes, turning halfway through if the fish is not totally covered. In the meantime, pulse your macadamia nuts in a food processor just enough to make them into small pieces. Transfer the nuts into a bowl and stir the hazelnut flour into them. Preheat the oven to 425 degrees. When the fish is done marinating, put the filets in a baking dish with the coconut milk. The fish should be well out of the coconut milk, so pour some off if it isn't. Salt and pepper the fish to taste, then put it in the oven for 5 minutes. Take the fish out of the oven, flip it over, and salt and pepper the other side. Stir the coconut oil into the nut mixture, then but it over the fish, pressing down slightly to get it to stick. Sprinkle shredded coconut over the top. Put the fish back in the oven for about 8 minutes. Pull it out and prepare to delight your taste buds!

Tom Kha Soup

What better way to start this blog than with one of my most favoritist things!  :D   It is surprisingly easy to make, but the trick is finding the right ingredients and making the chili sauce ahead of time. Or you might be able to find a good premade one, but the ones I have looked at don't have the same ingredients as the one I make from scratch. Once you have everything on hand, it is a snap! I have been able to find the specialty items at Whole Foods or New Seasons locally, and many Asian markets would probably have them as well. I put the lemongrass, galangal and kaffir leaves in a bouquet garni bag so they are not all floating around in the soup. It doesn't seem to impact the flavor too much as I have done it both ways and saves you from having to pick all the tough bits out! Also note that making the chili sauce with with coconut oil means it will harden up in the fridge. This makes it a bit hard to scoop out. It helps to run a metal spoon under hot water and use that to move it to a measuring spoon.

Tom Kha Soup

Whatcha Need:

Nam Phrik Phao (Roasted Chili Sauce):

NOTE: You will only need 1 TB of this, but it is nice to have it for next time, or you can try it in other Thai experiments!

2 TB small dried red chilies

1 TB fish sauce

1/2 cup coconut oil

2 shallots, sliced

1 garlic clove, sliced

1/4 cup dried shrimp

1 ts palm sugar (I have left out during Whole 30 and it is fine)

2 ts tamarind juice (I have also left this out when I didn't have time to shop for it, and that was also OK)

For Soup:

3 1/2 cups coconut milk (look for a brand with no preservatives)

1 cup water

1 oz. fresh galangal root (about an inch), sliced

1 oz. fresh lemon grass, cut in 1 inch pieces

5 kaffir lime leaves, cut in half

2-3 fresh green chilies, cut in half, to taste for HEAT! (I have also left these out for a milder version)

1 lb boneless, skinless chicken, diced (this can be left out for a side dish or upped for a much meatier soup)

1/2 lb small mushrooms, halved

1/3 cup lime juice

3 TB fish sauce

3 ts sweetener of your choice (I have also left this out with OK results)

1 ts salt

2 TB cilantro, chopped

1 TB Nam Prik Phao (see above)

Whatcha Do:

First you need to make the chili paste. This can be done days in advance. One recipe should last you for a few batches. Heat coconut oil in a skillet and fry the shallots and garlic until golden brown. Remove from oil and set on a paper towel. Add the dried shrimp and dried chilies , and fry until golden brown. I found the next step worked great with an immersion blender. A regular blender will work too, although can be tricky for such a small amount. You can always double the recipe though! You basically just want to transfer the oil with shrimp and chili, the shallots and garlic, and all the rest of the ingredients into a container and blend. This should keep in the fridge for at least 3-4 months.

When you are ready to start the soup, put coconut milk and water in a pot and bring to a boil, then reduce heat. Put the galangal, lemon grass and kaffir leaves in a cloth bag or a couple of tea balls if you wish, and add to the pot, along with the chilies. Simmer for about 5 minutes, stirring occasionally. Add the chicken, mushrooms, lime juice, fish sauce, sweetener and salt, and cook until the chicken is done. Add the cilantro and stir briefly.

To serve, put 1 TB of Nam Phrik Phao in the bottom of a large serving bowl, and pour the soup over it while still hot. Stir until incorporated into the soup. (You can also just stir it in, but make sure it gets well dissolved.) Eat and go to Thai heaven!