Improvise!


Sometimes I look in my fridge and try to figure out what to make based on what I have hanging about.  Today was no different.

I held the young coconut in my hand and said “OK, you are dinner.  What next….”

I googled ‘young coconut’ and ‘coconut noodle’ and other things, but always found I didn’t have some key ingredients for the recipes I found.  So today was ‘improvise’ day!

Sometimes “Improvise Day” turns out well, and other times I realize I shouldn’t quit my day job (which has more to do with computers than with food preparation).

Today was a good day.

I pulled the water and meat out of the young coconut, rinsed the meat, and cut into thin noodles.  Next, I shredded a carrot, and julienned about 1/4 of an orange sweet pepper.  After that, I meandered into the garden and brought in 5 large kale leaves, washed them and set them aside.

Next I scratched my head over the dressing.  Hmmmmm…….

Here was my base and, as you can tell by the measurements, this was also improvised:

Into the blender went…..

1/4 cup of the water from the coconut (the rest will go in my smoothie tomorrow morning! Yum!)

I had a dried red chili from last summer – I emptied it of seeds and threw it in

A handful of raw peanuts – probably about 1/4 cup

1 Tablespoon of coconut sugar (or whatever you prefer to use)

a clove of garlic

a little sea salt

1 Tblsp Miso

1 Tblsp Tamari

1 tsp of turmeric

1/4 to 1/2 cup fresh squeezed lemon juice

about 1/4 inch piece of ginger

about 1 Tblsp coconut oil

I blended this up, gave it a taste, decided it wasn’t sweet enough, so added maybe 2 tablespoons of agave, which mellowed it out nicely.

Next, I put the kale (leafy greens only, no stems), coconut noodles, carrots, and orange pepper into the food processor and pulsed a few times until the kale was minced and the mixture resembled a larger chunked tabouli.

Like this…

Pulsed kale, coconut, carrot and sweet orange pepper.

Pulsed kale, coconut, carrot and sweet orange pepper.

Then I stirred in enough dressing to lightly coat and ate dinner!

Dinner is served!

Dinner is served!

Healthy, filling, and convenient, with ingredients I had on hand, or growing in the back yard.  The flavour would be complemented by orange sections (if you don’t have a young coconut laying about) and also, after a couple of bites, realize it would also be delicious with a sprinkle of cinnamon on top.  I had enough left over to refrigerate a second helping, so we’ll see how well this keeps for a day.

Happy health to you all!

 

 

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