Coco Co-operation, Crunchy Cookies, Chapatis, Curry, Cabbage, Creativity!

Opening coconuts is not generally the easiest task in the world! I learnt a good way to open the mature brown ones.....you hold the coconut loosely in the palm of one hand, and with the back of a strong knife, deliver sharp blows to it's central axis. Keep turning the coconut, and keep tapping (whacking!) until the shell cracks.
This coconut was extremely cooperative! The shell came off in two large pieces leaving the inner part of the coconut intact! Getting the flesh out of the shell can be tricky....prising the flesh from the shell using the point of a knife is a job that takes a lil bit of patience ;)....but not this time!

So i've been experimenting some more with cookies. The last batch were soft and chewy, this time i wanted a crunchy cookie. I made two recipes, both using coconut and almond as the base.
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crunchy cookie no. 1: 1C Coconut, 1C soaked almonds, 1 apple, juice of 1 orange, 1 vanilla pod.
crunchy cookie no. 2: 1C Coconut, 1C soaked almonds, 1/2C Squash, 1/2c Coconut water, 1T Xylitol, 1/2T Cinnamon.
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The method is the same for both. Process ingredients to give a chunky mixture, put onto dehyrator sheet in spoonfuls, flatten & make into any shape at all :)
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Dehydrate until crunchy! (12-20hrs?)


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On to the next experiment.....
Indian Flavours....
I had in mind that i wanted to create something based on the concept of the samosa; traditionally a deep fried triangle of pastry filled with curried vegetables. The recipe for the 'pastry' evolved from a dahl recipe by John Fielder that i found in The Complete Book of Raw Food. I didn't like the recipe as dahl, so added ground flax seeds and made into pastry dough.....the result was really delicious and the flavours very authentically Indian.
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Samosa Pastry:
Process 2C Squash, 1C chopped Coconut, 1.5C chopped Tomatoes, 1 stick Celery, 1 handful shredded Curry Leaves, Spices (1t curry powder, 3t cumin, 1/4t cumin) & 1t salt until free of lumps. Add 1.5C ground flax and stir into veggie mix to make a dough.

Spread the dough onto a dehydrator sheet, about 3mm thick. Make a large square, score lines into the dough to make 4 smaller squares. Dehydrate for a few hours, then flip the squares removing the teflex sheet. Do not overdehydrate the dough! It needs to be slightly soft so that it can be wrapped around the curried vegetables.

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Curried Vegetables

Blend until smooth:

1C Almond

1C Coconut

Lemon juice

Garlic

Ginger

Spices (curry powder, cumin, turmeric)

approx 1C Water

salt

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Stir into curry sauce:

1C Chopped Cauliflower

1C Peas
1C Diced Red Pepper

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Although i wrapped the curried veggies in the dough and then dehydrated them more, i wouldn't do this again, i would just wrap and serve. I would also like to try some smaller samosas....the ones i made were a meal in themselves, but they are traditionally 'biting' snacks.

I also used the pastry dough from the samosas to make chapatis....

All in all a successful (and fun!) experiment!

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After the last cabbage post, i was inspired to make coleslaw (with a twist):

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Creamy Thai Sea-Slaw

Shredded hispi cabbage (i just love hispis, they are so sweet, crispy & juicy)

Shredded red cabbage

Grated carrot

Soaked sea spaghetti & hijiki seaweed

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in a Creamy sauce:

1/2 mango

1 avocado

water

lime juice

chilli ginger

coriander

served in a cabbage leaf cup with strips of mango and coriander leaves on the top. Yum.

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And last but not least, a thousand Thank-yous! to Neeta for honoring me with the Creative Blogger Award. I am filled with gratitude and shall be passing the love on soon.

With much love,

Shell

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