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Pumpkin Coconut Soup

Note: this piece first appeared as the November 2008 ClarkWellness.net Recipe of the Month.

Serves 4 to 6

This recipe, based on the traditional Thai pumpkin-coconut soup keg bouad mak fak kham, is absolutely delicious but deceptively simple to make. Thai red curry paste is available in the Asian section of health food stores or in Asian markets. Experiment to find the brand you like best.

1 tablespoon extra-virgin olive oil
1/4 cup minced shallots
sea salt to taste
4 cups pumpkin purée, preferably fresh
1 14-ounce can pure coconut milk
Thai red curry paste to taste
vegetable stock or water as needed
1/4 cup roasted pumpkin seeds

Heat the oil in a medium soup pot. Add shallots and sea salt and sauté until the shallots are translucent, about 3 to 5 minutes. Add the pumpkin, coconut milk, Thai red curry paste, and stock or water to thin the soup as needed. If desired, use an immersion or countertop blender to blend the soup. Bring to a simmer and cook for 5 to 10 minutes to allow flavors to blend. Ladle the soup into serving bowls and top with roasted pumpkin seeds.

Comforting Sweet Potato Purée

Note: this piece first appeared as the February 2008 ClarkWellness.net Recipe of the Month.

Serves 4

This delicious, comforting dish is rich in immune-boosting beta-carotene. It’s perfect for when you have a cold or are feeling under the weather — the simple purée is easy on the digestive system and very nourishing. Of course, you don’t have to be sick to enjoy the wonderful flavors of this dish!

1 onion, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks
2 carrots, peeled and cut into chunks
1 whole cinnamon stick
3 whole cloves
3 slices fresh ginger
1 cup apple juice, plus more if desired
water
sea salt to taste
1 tablespoon virgin coconut oil
ground cinnamon for garnish

Place the onion, sweet potatoes, carrots, cinnamon stick, cloves, ginger, and apple juice in a medium sauce pot and add enough water to cover the vegetables. Bring to a boil and cook until the vegetables are very soft, about 15 minutes. Drain. Remove the cinnamon stick, cloves, and ginger.

Place the cooked vegetables in a food processor along with sea salt to taste, more apple juice, if desired, and coconut oil, and process until the mixture is creamy and smooth. Serve warm, garnished with a sprinkle of ground cinnamon.

Ginger-Coconut Brown Rice

Note: this piece first appeared as the September 2007 ClarkWellness.net Recipe of the Month.

Serves 4

This simple dish is warm, comforting, and absolutely delicious. It makes a great breakfast on a cool morning — and it is a fantastic, simple dessert!

2 teaspoons coconut oil or organic, unsalted butter
1 teaspoon finely grated fresh ginger
1 cup brown rice, rinsed
1 cup water
1 cup coconut milk
generous pinch sea salt
1/2 teaspoon ground cinnamon

Heat the oil or butter in a medium saucepan. Add the ginger and cook briefly, then add rice and toast for about 1 minute. Add the water, coconut milk, salt, and cinnamon, and mix well. Bring the mixture to a boil, then reduce heat to low, cover, and cook, covered, until all the liquid has been absorbed, about 50 minutes. Fluff with a fork and serve.

Sweet Coconut Cream

Note: this piece first appeared as the July 2007 ClarkWellness.net Recipe of the Month.

This versatile and delicious delight is completely dairy free. Enjoy it in a fruit parfait, spoon it over fresh pineapple slices, or dollop it onto warm fruit compote. Chilling ahead of time is optional; this step makes for a creamier, thicker product.

1 15-ounce can organic coconut milk
2 tablespoons agave nectar (or to taste)

Shake the coconut milk can and place in the refrigerator to chill several hours or overnight, if desired. Remove milk from the can and combine with agave nectar to taste.

Fresh Pineapple with Sweet Coconut Cream

Note: this piece first appeared in the August 2006 issue of Clark Wellness ForkBytes.

Pineapple is a cooling fruit with a high water content, making it an ideal treat on steamy summer days. The coconut cream recipe is simple and unbelievably delicious (and it can be made in advance). This dish makes an elegant dessert with minimal effort! Agave nectar is a natural, low–glycemic index sweetener available in natural foods stores.

Serves 2 to 4

1 fresh pineapple
1/2 cup coconut milk
agave nectar to taste
shredded coconut and whole mint leaves for garnish

Slice the pineapple into chunks and set aside. In a separate small bowl, combine the coconut milk and agave nectar to taste. Whisk to combine and chill, if desired, before spooning over the pineapple. Top with shredded coconut and whole mint leaves.

Step-By-Step: Thai Quinoa

For written instructions, see the original post: Thai-Style Coconut Quinoa

Start with quinoa, a delicious and nutritious whole grain available in natural food stores. Measure out 1/2 cup. Rinse the quinoa in a fine-mesh strainer.

quinoa

The next step, toasting, is optional; it helps to bring out quinoa’s nutty flavor. Simply place the rinsed quinoa in a dry skillet and stir until the quinoa is golden and fragrant. Set the dry-roasted quinoa aside.

quinoatoast

Next, you’ll need some coconut milk. This is available in cans in the Asian/macrobiotic section of the natural foods store. Be sure to get full-fat coconut milk. (“Reduced fat” coconut milk is actually just regular coconut milk with water added; you can add your own water and save your money if you want to cut back on the fat!)

coconut-milk

Place 1/3 cup water and 2/3 cup coconut milk in a small saucepan and bring to a boil.

cocowater

Add the toasted quinoa, 2 cloves of minced or pressed garlic, a dash of cayenne pepper, and a pinch of sea salt (or more to taste).

addstuff

Return to a boil, reduce heat, cover, and cook for 10 to 15 minutes, or until the liquid is absorbed.

boiling

Meanwhile, you can chop your red bell pepper. You want about 1/4 cup diced pepper.

pepperchop

After the quinoa has absorbed the liquid, add the bell pepper to the saucepan, along with 1 tablespoon toasted sesame oil. Toasted sesame oil has quite a strong flavor; you may like this dish with just 1 teaspoon. Cover the pan, turn off or remove from heat, and allow to sit for 5 minutes.

addmorestuff

Serve and enjoy!

thaiquinoa

Thai-Style Coconut Quinoa

Note: this piece first appeared as the May 2006 ClarkWellness.net Recipe of the Month.

Serves 2 to 3

This light and flavorful side dish with a hint of exotic spice is the perfect addition to a light, vegetable-based spring entrée. Cooking quinoa, a celebrated spring whole grain choice, with coconut milk and garlic infuses it with flavor, and toasted sesame oil finishes the dish beautifully.

1/2 cup quinoa
1/3 cup coconut milk
2/3 cup water
2 cloves garlic, minced
dash of cayenne pepper
sea salt to taste
1/4 cup finely chopped red pepper
1 tablespoon toasted sesame oil

Rinse the quinoa in a fine-mesh strainer. If desired, dry-roast the grain until fragrant, then set aside.

Combine the coconut milk and water in a small saucepan and bring to a boil. Add the quinoa, garlic, salt, and cayenne pepper. Bring back to a boil, cover, and reduce heat. Cook, covered, for 10 to 15 minutes.

Remove from heat and stir in red pepper and sesame oil. Cover. Let sit, covered, for 5 minutes, stir, and serve.

See step-by-step photos of this dish!

Thai-Style Coconut Quinoa

ForkBytes

Grab life by the fork

Pumpkin Coconut Soup

Comforting Sweet Potato Purée

Ginger-Coconut Brown Rice

Sweet Coconut Cream

Fresh Pineapple with Sweet Coconut Cream

Step-By-Step: Thai Quinoa

Thai-Style Coconut Quinoa

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