NIRAAMAYA STRENGTH

This is such a delicious, filling & nutrient dense meal! 

Young coconut meat is rich in medium-chain fatty acids. Although these are saturated fats, your body processes them differently from other saturated fats, such as animal fats.  Medium-chain fatty acids, such as those found in coconuts, are used directly by the body as fuel, not broken down and absorbed like other saturated fats.

Young coconut meat is high in fiber as well as a source of potassium and sodium. Coconut meat is also a source of a number of B vitamins, including folate. B vitamins help your body make energy from food and assist in the production of red blood cells.

This recipe is very quick to make, especially if you have access to freshly frozen young coconut meat. ‘Feeding Change’ is a great brand. 
Ingredients :

2 cups fresh coconut meat

2 roma tomatoes, diced

1/2 cucumber, diced

1/4 cup red onion, diced

1/4 cup cilantro, finely chopped

1 garlic clove, minced

1/2 fresh lime juice

Olive oil

Himalayan salt

Fresh cracked pepper

Steps:

Slice coconut meat into strips.

Combine all ingredients in a large bowl… Enjoy with cubed avocado & raw crackers or corn chips. 💣

I found this delicious recipe in a hilarious cookbook, ‘Thug Kitchen’, that my dear friend Kelsey Dunwoodie gave me. They’re super easy to make & such a treat for Sunday brunch!

Ingredients:

1 1/2 tsp ground chia or flaxseeds

2 Tbsp whole grain flour ( I used Spelt)

1 cup vanilla nondairy milk ( I used my homemade hemp milk to pack in ze nutrients)

1/2  loaf day old sourdough bread or whatever crusty bread you have

1 1/2 Tspn nutritional yeast

coconut oil for frying

Steps:

1. In a pie pan or shallow dish, mix together the ground chia or flaxseeds & flour. Slowly whisk in the milk making sure there’s no lumps . Now let that sit for 15min. Cut your bread into 1- inch slices while you wait.

2. Whisk the batter after about 15 min & then slowly add the nutritional yeast & stir. Heat a griddle or heavy pan over a medium heat & add a generous amount of coconut oil. Soak your bread slices in the batter for a couple of seconds on each side & then throw them right in the pan. Cook for 1-2 min a side, or until they look golden & tasty all over!

*Serve with maple syrup, dairy free yoghurt, stewed or fresh fruit, coconut cream or whatever your heart desires 😊*

I-tal soup is a staple in the Rastafarian diet. I-tal or natural food usually consists of an assortment of peas & vegetables cooked in coconut milk without any salt. I added a bit of salt to mine. 

This is a nourishing pot of soup you can eat off of all week long ✌🏽️

Ingredients:

Soup:

Coconut oil

3 large garlic cloves, finely chopped

1 small yellow onion, diced

1 c red lentils

1 small pumpkin or kombocha squash, cubed

3-4 cups of root veg of your choice: potato, carrot, cassava, taro, etc., cubed

3/4 Zucchini, cubed

10 Green beans , chopped 1/4 inch

1-2 c chopped greens

1/4 -1/2 cup fresh chives 

3 long sprigs fresh thyme 

1/2 c coconut milk, or more to taste  

Himalayan crystal salt & pepper to taste, if desired

Dumplings: ( optional but yummy!)

3/4 c Whole grain flour

Water/coconut milk enough to make ‘dough’ – like consistency 

1/2 tsp Himalayan crystal salt

Steps:

Rinse red lentils until water runs clean. 

In a large soup pot saute onions & garlic in coconut oil for a few minutes. Add lentils & enough water so it’s about an inch above the lentils. Cook until they ‘pop ‘ open, or soften. 

Add cubed pumpkin or squash along with more water ,  just enough so it’s about 3 inches above squash & lentils. When squash becomes tender, you can mash some of the cubes with the back of a wooden spoon to the side of the pot, adding creaminess to the soup base. 

Add root veg, thyme & chives, along with enough water so it’s 3-4 inches above ingredients. Simmer for 5 -7 minutes.

Add all remaining ingredients, along with another 1-2  c of water to get desired ‘soup-I-ness’.

*While soup is simmering, make dumplings by making a dough from the flour, water/coco milk & salt. Break of bits of dough, roll into little balls & place in soup pot. *

Cook until root veggies are tender & ready to eat.

Jah Love

These are a delicious, nutrient dense snack for the whole Fam!

Ingredients :

1/4 cup + 2 Tbsp ground flaxseeds 

3/4 cups water

2 cups almond meal

1/2 cup desiccated coconut

1/2 cup quinoa flakes 

1 tsp cinnamon 

1 tsp vanilla 

1/8 tsp Himalayan salt

2 tsp bi carb soda

1/4 cup coconut oil

1/2 cup maple syrup

2 ripe bananas

1 extra banana, sliced

Steps:

1. Preheat oven to 310F

2. Combine ground flax seeds with water & place into fridge for 10-15 minutes . Your mixture needs to gel together to resemble an egg white consistency.

4. In a large bowl, combine the dry ingredients .

5. Mash the banana in a bowl & add vanilla, coconut oil & maple syrup. 

6. Mix wet ingredients with dry & pour into a loaf pan or muffin tins lined with parchment paper.

7. Top with sliced banana & bake for 35-45 minutes .

8. Store in air-tight container for 2-3 days. 

These are so yummy! I double the batch cause’ they go FAST!

3 T Maple Syrup 

2 T Vanilla 

1/4 t Himalayan Crystal Salt

1/2 C Raw Almond Butter

***Mix***

Then mix in:

1/4 C Goji Berries 

1/4 C Cacao Nibs

1 1/2 C Almond Meal

*** Roll into balls, stack with parchment paper in an air tight container, refrigerate.***