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Homemade sugar- and dairy-free Bounty

Searching for a sweet recipe for my sweet, I stumbled across a bounty recipe on Health Food Lover. As I didn’t have more then 60 grams of coconut, I halved the recipe. 150 ml organic coconut cream 20 g organic coconut oil 1 tbsp agave nectar 1/2 tbsp vanilla extract 60g organic desiccated coconut (or … Continue reading

  • My husband is coming home from his skitrip tonight, and I thought we'd share a late evening meal together.  I wanted something hearty but spicy.  I found a recipe on TRINEs MATblogg for an indian chicken soup. 1 small onion, finely chopped 1 tsp garlic paste 1/2 tsp red chili paste 1 tbsp ginger paste 2 carrots, coarsely grated 1 apple, coarsely grated 2 tsp ground curry 1 (syrlig) eple, grovt revet 9-10 dl chicken stock 2 dl coconut milk 2 large chicken fillets, in cubes salt & pepper a large bunch of fresh coriander Prepare all the ingredients in small bowls, one with onion, one with apple, carrot and curry, one with chicken, measure up the chicken stock and have the coconut milk ready. Fry the chicken cubes lightly, add salt and pepper, and put to the side. In some oil, fry the onion on low heat till clear and soft.  Add the garlic, chili and ginger, stir and fry for another couple of minutes.  Add the apple, carrots and curry, mix well, then add the chicken stock and let it simmer for 10-15 minutes.  Add the chicken and coconut milk, bring quickly to a boil, then let it sit on the lowest heat until the chicken is cooked through. Right before serving, add the chopped coriander and stir through.  Add more salt and pepper if needed.