Tag Archives: lime

Papaya and lime smoothie

Here’s another of my running-driven smoothie recipes. A bit lighter than the mango smoothie from a couple of weeks back, this smoothie is great to sip and rehydrate with–I like to make it for the afternoon following a long morning run, when it’s important to replenish all the lost sweat, but drinking JUST water starts getting a little old. The cucumber breaks the sweetness of the papaya, keeping the flavor fairly mild, and a twist of lime juice add a nice touch of acidity to the mix.

I would NOT recommend this smoothie as a candidate for beefing up with protein powder–the thick texture of the protein powder will quickly overwhelm the mild flavors of the smoothie.

Papaya and lime smoothie
serves 2

Ingredients
one small (~1 lb fruit) papaya
one cucumber
Juice of one lime
2 c. cold water

Method
Remove the skin and seeds from both the papaya and cucumber, and cut into rough chunks. Place into a food processor or blender with the lime juice and 1 c. water. Blend until smooth. Add additional water as needed, until desired consistency is achieved.

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Tahini and lime cookies (vegan, gluten free)

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This weekend, I was doing some baking, and M. requested “paleo” cookies. These little morsels, a remake of a favorite recipe from Vegan Cookies Invade your Cookie Jar, were the result. If the flavor combination is sounding a little odd to you, let me assure you that actually, lime and tahini in cookie form is pretty awesome. Also, I’ve practically convinced myself that they’re seasonally appropriate: citrus is abundant in winter, and tahini, being Middle Eastern, is totally something that might have been eaten by shepherds gathering around the manger in Bethlehem. Right? Maybe? At any rate, these cookies are moist, lightly sweetened, and perfect for pairing with and afternoon or evening cup of tea.

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I considered calling these cookies “sugar free”, but ultimately decided not to. If you draw your “sugar” line at table sugar, then feel free to consider this recipe sugar free. Personally, I always feel a bit weird calling a fruit-sweetened dessert “sugar free”, because fruit does contain sugar. So instead I’ll give the long form: these are sweetened with dates, and they have about half as many sugar calories as most “conventional” cookie recipes, plus a bit more fiber and protein. Okay, spiel over. Back to the recipe. It’s really good, I promise.

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Tahini and Lime cookies (vegan, gluten free)
makes 2-3 dozen cookies

Ingredients
1/2 c. coconut oil
1/2 c. tahini
12 dates, pitted and roughly chopped
grated zest of 2 limes
1 tsp vanilla extract
1/4 c. lime juice
3/4 c. almond milk
1 c. coconut flour
1/2 tsp salt
1/2 tsp baking powder
4 tbsp sesame seeds

Method
1. Sift together coconut flour, salt, and baking powder.

2. In a food processor fitted with the metal s-blade, blend together oil, tahini, lime zest, and dates until dates are fully incorporated (there will probably still be some brown flecks.

3. Transfer mixture to a large mixing bowl. Using a hand mixer (or, if you don’t have one, a wooden spoon), incorporate the remaining wet ingredients into the mixture. Add the flour mixture, a few large spoonfuls at a time. When all the flour has been incorporated, the dough should be moist and somewhat sticky (if you pick up a piece, pinch it, and then pull your fingers apart, some dough should stay stuck to your hands). If needed, add more almond milk to the mixture, one tablespoon at time.

4. Start oven preheating to 350F and line two baking pans with parchment paper. Place sesame seeds on a small plate or saucer. Form dough into approximately 1″ balls. Press each ball into the sesame seeds, then place on the baking tray, seed side up.

5. Bake at 350F for 14-16 minutes. Remove from oven and allow to cool before eating (if you can!)

Coconut Lime Cauliflower Rice

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Here’s another entry in the Cauliflower Rice Chronicles that I suspect I’m in the middle of writing. I was flipping through my trusty old copy of Vegan with a Vengeance and noticed a recipe for Coconut Rice. “Hmmmm”, I thought: “This recipe sounds awesome. I wonder how it would do with cauliflower?” Turns out, pretty darned well. Continue reading Coconut Lime Cauliflower Rice

Thai-spired peanut sauce

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My mother used to make chicken satay skewers for “special” barbecue events when I was little. I was always excited about chicken satay because a) food on sticks and b) the peanut sauce that went along with it. When I got older and moved to a city with an abundance of Thai restaurants, I realized that it wasn’t just my mother and the collection of Australian cookbooks foisted upon us by my (paternal) grandmother who were onto the potential of peanuts beyond the ubiquitous PB&J. As M. and I both love Thai food, trying to recreate some of the more common (and delicious) flavors at home was inevitable.
Continue reading Thai-spired peanut sauce

Recipe: Tom Kha soup (vegan)

Tom Kha soup

My first experience of Tom Kha soup was at a potluck I held while briefly living in Washington, DC. One guest brought a pot of this soup and it was so good that I begged the recipe from her. Since then, we’ve made a few adjustments to suit our tastes and it’s become a favorite. If you’re feeling under the weather, the bright citrus notes of this soup can really give you a boost.
Continue reading Recipe: Tom Kha soup (vegan)

Recipe: Chile Garlic Ginger Lime Sauce

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As you may have noticed, much of our batch cooking technique relies not so much on making complete meals as making things like sauces and broths that we can then use as the basis for several different meals later on. I’ll be talking more about that in another post later this week, so today I’m just going to share a recipes for one of our favorites, Chile Garlic Ginger Lime sauce, so imaginatively named because I couldn’t think of anything creative and those are the four components that I most associate with it. Continue reading Recipe: Chile Garlic Ginger Lime Sauce