This is a spin off Tom Kha; Thai galangal soup with coconut. I would have named it Tom Kha Sauce, but it would have translated to galangal soup sauce, and that’s a little silly. And since I didn’t feel the need to include galangal in this recipe, (it isn’t exactly the easiest ingredient to come […]
Read more
Toasting coconut is so easy and so very versatile! You can leave it plain for a simple toasted flavor, or add about 1/2 t of your favorite spices and blends to each 1/4 cup of flakes and pair it specifically to the flavor of your meal. I’ve tried garam masala, a mix of […]
Read more
I originally created this sauce for a green papaya salad, but soon discovered that it was great for a variety of uses. It’s particularly easy to toss on rice noodles, and it’s perfect to serve with mixed berries, but you can also use it to dress a cabbage slaw, or simply use it as a […]
Read more
Healthy and sweet, and easy to make with children? Perhaps this will become a Christmas classic! It started with the idea for a simple snack that I had remembered from a Raw Food Cookbook many years ago, (yes, that is correct, a Raw Food cookbook); almond stuffed dates rolled in coconut. Then I ran across […]
Read more