Tropical Coconut Pancakes with Mango & Passion Fruit

Coconut Pancakes Mango Passionfruit

Tropical treat

These pancakes are so fluffy and yummy!

This recipe is inspired by the little coconut pudding pancakes (khanom krok) you can buy from street vendors in Thailand. If you’ve ever tried these Thai pancakes then you’ll know how delicious it is, especially when served straight from the pan. It certainly was one of my favorite street food snacks while backpacking trough Thailand.

A perfect way to start your day, or to enjoy as a snack, lunch or dinner. Fluffy coconut pancakes with mango and passion fruit. Dairy free and gluten free. What a tropical treat!

Tropical Coconut Pancakes

 

Tropical Coconut Pancakes
Write a review
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. Rice Flour (1cup)
  2. Water (1 1/2 cup)
  3. Jasmine Rice (1/3 cup)
  4. Coconut Cream (1 cup)
  5. Grated Dried Coconut (1/2 cup)
  6. 1 tsp Salt
  7. 2 tbsp Sugar or Stevia
  8. 1 Mango
  9. 2 Passion Fruits
Instructions
  1. Mix 1 cup rice flour with 1 cup water in a bowl. Set aside.
  2. Bring water to a boil, add 1/3 cup Jasmine rice and let it cook for 10 minutes. Drain. In a blender, mix the cooked jasmine rice with 1/2 cup water.
  3. Pour this into the bowl of rice flour and water that's been sitting. Add 1 cup coconut cream, 1/2cup grated dried coconut, 1tsp salt and 2tbsp sugar. Mix well by hand.
  4. Heat a frying pan. Pour batter into the hot frying pan. Cook for about two minutes or until the bottom of the pancake is golden. Flip and cook until the other side is golden.
  5. Serve with fresh mango and passion fruit.
  6. Enjoy!
Notes
  1. (ingredients can be bought at an Asian grocery store)
feistyveggies.com http://feistyveggies.com/

Spring Salad

SpringSalad

Springtime!

What’s your favorite spring activity?
I picked up outdoor running again and can’t wait to have picnics in the park, lazy noons laying on the grass reading a good book, breezy evening barbeques, or going to a festival with friends.

When spring arrives I instantly feel more energized. The days are getting longer, flowers popping out of the ground, the smell of freshly mowed grass, the sound of birds tjirping, temperature is slowly rising and my best friend the sun is finally coming back for some real quality time together!

Spring season is a fruitful period, the time of inspiration and rebirth. Or, as Robin Williams said, ‘Spring is nature’s way of saying, let’s party!’. So, this week a recipe to celebrate spring! A spring salad with fresh lemon, radishes, peas, feta cheese, bulgur, parsley and a Portobello with bread crumble. Such a light, lovely salad. Enjoy!

Radish

Spring salad

Spring salad portobello

 

Spring Salad
Serves 2
Write a review
Print
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients Portobello
  1. 2 Portobello mushrooms
  2. 4 Slices Bread (spelt, sourdough or whole weat)
  3. 2 Cloves Garlic
  4. 1 Lemon (zest)
  5. Salt / Pepper
Ingredients Salad
  1. Bulgur (1cup/7oz/200g)
  2. Fresh peas (1,3 cup/7oz/200g)
  3. 2 Shallots
  4. Radishes
  5. Fresh Flat Leaf Parsley
  6. Feta Cheese (1cup/4oz/110g)
  7. 1 Lemon (Juice)
  8. Olive Oil
Instructions
  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Crumble the bread in a food processor. Add 2 finely chopped garlic cloves and the zest of one lemon.
  3. Remove stems from portobello mushrooms. Clean the mushrooms by gently wiping the outside of the caps with kitchen paper or brushing any dirt off with a soft brush. Place the mushrooms on a baking tray, gills facing up. Fill the protobello mushrooms with the bread crumble mixture.
  4. Bake for 10-15 minutes or until the mushrooms are tender.
  5. Prepare the bulgur (Add 2 cups boiling water to 1 cup bulgur, cover and let it stand for 10 minutes. Drain any excess liquid).
  6. Fill a pan with water, bring to the boil, then add the peas. Cook until the peas are tender and vibrant green, about 3-5 minutes. Drain.
  7. Meanwhile: finely chop the shallots, radishes and parsley. Crumble the feta cheese.
  8. Mix the bulgur, peas, shallots, radishes, parsley and feta. Season with salt, pepper, 6 tbsp olive oil en lemon juice. Serve with the portobello mushrooms.
  9. Enjoy!
Notes
  1. Also a lovely (side) salad without the portobello mushrooms
feistyveggies.com http://feistyveggies.com/

5 Healthy Alternatives to Sugary Drinks

 MintTea

What’s Up Sugar??

Recently, one of my friends told me about her ‘sugar free-experience’  (Yes Annelies, this blog is about you, sorry ;) ). She’d spent one month eating sugar free to become aware of how much sugar we engulf on a regular base. What shocked her most was how many products contain sugar. Of course, when buying cookies or candy you’re consciously choosing to eat a product with sugar. However that even products like pre-packed slices of chicken breast contain added sugar was kind of a shocker and eye-opener.

My friend challenged me to go through my pantry to become more aware and I encourage you to do the same. Don’t get me wrong, I don’t want you to turn into someone who goes marching through the supermarket like an army lieutenant pushing products in the face of innocent customers while shouting ‘AHA, SUGARRRRR!!!’.  Let’s not go overboard. But it’s good to be aware and knowingly decide what you feed your body with.

Soft drinks and flavored sodas are also products whereby we imperceptibly consume huge amounts of sugar. It’s not so strange that deciding what to drink became one of the biggest challenges during my friend’s sugar free month. That’s why I decided to dedicate this blog to:

5 Healthy Alternatives to Sugary Drinks

  1. Water: Have it plain or go wild ;) and flavor it with for example lemon, mint, sage, thyme or lavender.
  2. Tea: Make lots of lovely tea. Choose between green tea, white tea, ginger tea or herbal tea. Below a recipe for mint tea, so easy and delicious…
  3. Coconut water: Go Robinson Crusoe and day-dream about tropical islands while sipping away the refreshing juice of a coconut.
  4. Vegetable milk: Pick between soy milk, rice milk or nut milk (when buying it check the subscriptions to make sure there’s no added sugar)
  5. Freshly squeezed juice: From orange to water melon or spinach, a lot of fruits and even vegetables can easily be turned into a delicious juice or smoothie (be aware of fruit sugars)

Do you also have another great option for a sugar free drink?
Please share in the comments section :D

Fresh Mint Tea
Serves 1
Write a review
Print
Prep Time
1 min
Cook Time
5 min
Total Time
6 min
Prep Time
1 min
Cook Time
5 min
Total Time
6 min
Ingredients
  1. 2-3 Stalks Fresh Mint
  2. Hot Water
Instructions
  1. Bring water to the boil
  2. Wash mint leaves and arrange in a teacup.
  3. Pour hot water over the mint leaves. Let steep for a few minutes until the water turns slightly green and flavors open up.
  4. Enjoy!
feistyveggies.com http://feistyveggies.com/

Post Navigation