I love a good Panna Cotta and this Lime Ginger Panna Cotta has a flavour combination is my favourite. The creaminess of the coconut is beautifully offset by the zesty lime syrup in this easy to make dessert. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to…
This Raw Mojito Cheesecake is a great NYE (or anytime) adult dessert. It can be made into one large bowl or lots of little glasses… your choice. The Bacardi is optional, or if I’m making for my family I will dish out half into individual serves for the kids, then add the Baccardi for the…
The summer swelter is in full swing here in Australia. With many days this week too hot to even contemplate turning the oven on, I’ve been experimenting with icy treats so I thought I’d share my favourite so far – a Lime Coconut Popsicle.
I’ve frozen half of this batch into little cups for the kids to take to school when they are back. I pack them from frozen and by morning tea time they are soft ice cups that they just love (they eat them with a small spoon). If you are after more lunchbox inspiration, my ‘Well Nourished Lunchbox’ ebook has a 150 pages of inspiration and information. Find out more or shop HERE.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Lime Coconut Popsicles
- 270 ml canned coconut milk (I used the Ayam brand)
- 4 lime/s (½ cup or 120ml) plus zest one lime
- 60 ml rice malt syrup, honey or maple syrup (¼ cup)
- 60 ml coconut water (¼ cup) or plain water
- 1 avocado/s -peeled and stone removed
- 25 g shredded coconut -toasted
- In a powerful blender or food processor, blend all of the ingredients (except the shredded coconut) together until smooth and creamy. TMX 30 sec, speed 9.
- Taste and adjust the sweetest to suit your taste (I like a lot of tang, but you can add more sweetener if you find them too tart).
- Sprinkle a little toasted coconut into the base of your popsicle moulds, followed by the blended mixture. Add a popsicle stick and freeze until solid.
- Remove from the moulds to enjoy.
Fructose friendlyChoose rice malt syrup as your sweetener or sweeten with stevia.
Coconut-freeReplace the coconut milk with full-fat cow or nut milk.
VeganChoose rice malt or maple syrup as your sweetener.
Love to hear how you like these zesty ice blocks. Post a comment below.
I like to keep things as simple as possible in the kitchen, but always without compromising taste and nourishment. Ceviche was a dish I became very familiar with when travelling the coastal parts of South America many moons ago. I fell in love with it then and it’s become a firm favourite with my family since (this is one of a very few ways my fish fussy daughter will eat fish).
I generally make it for special occasions, but it’s so simple, I often ask myself why I don’t make it more often. I think this is a fabulous seafood starter for a hot Christmas day. Anything that doesn’t involve having the oven on any longer than need-be right?
Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.
- 800 g firm white fish fillets - pin boned and cut into 1cm cubes (I like snapper or kingfish)
- 120 ml fresh lime juice (juice of approx. 3-4 limes)
- 370 ml coconut water (1½ cups)
- 4 spring onion/s - white part finely sliced
- 2 tbsp fresh coriander leaves - finely diced
- 2 tbsp fresh mint leaves - finely diced
- 1 small red chilli/s - seeds removed and finely sliced
- Sea salt and freshly ground black pepper - or to taste
- 1 avocado/s - diced
- 1 red capsicum/s - finely diced
- 1 tbsp fresh coriander leaves - finely chopped
- ½ lime/s - juice and zest
- Toss the fish, lime juice, coconut water, spring onions, herbs and chilli in a small bowl.
- Cover and chill in the fridge for 4 hours (the lime juice will 'cook' the fish - you will see it go opaque).
- Garnish with herbs or micro herbs and serve with good quality corn chips and avocado salsa.
Onion-freeSimply omit the spring onion.
I'd love to hear how you like this delicious dish. Post a comment below.
Following on from my ‘Coconut Water‘ post, I thought I’d share one of my favourite summer smoothie combos – my Pine Lime Spice is simply delicious and a whole lot more medicinal than you’d think. I love the taste of coconut water though I know a few people who just don’t. So if you want to benefit from the impressive mineral profile and hydration from coconut water – without the taste, then try it in this delicious rehydration drink (or mixer).
The pineapple is very anti-inflammatory, supports digestion and reduces mucous production (this is a great drink if you have a cold, especially with the mint and ginger added). It is also a very rich source of Vitamin C along with the lime. The coconut water, I’ve written about here. Most of all, it is refreshing and delicious!
Pine Lime Splice
- 350 ml coconut water (approx.)
- 1 cup ice
- 4-5 cm pineapple -diced and cored
- ½ lime/s -juice
- 1 tsp vanilla -powder, extract or essence
- 3 sprigs fresh mint leaves -optional but delicious
- Throw it all into powerful blender or food processor and process at the highest speed until smooth and creamy.
- Serve immediately.
- Leftovers can be frozen into little cups or ice-block moulds for a fast, healthy snack another day.
Make it mintyAdd a few sprigs of fresh mint it's super delicious.
More anti-inflammatoryAdd a little ginger and/or turmeric.
Coconut-freeReplace the coconut water with a nut milk.
Ice blocksFreeze it into ice block moulds for a refreshing, healthy, frozen treat. Even add cubes of pineapple into the mould for a bit of texture.
A tropical cocktailAdd a shot of vodka for a tropical inspired cocktail.
How do you like this tropical delight? Love to hear what you think?
This pesto is the best I’ve ever made, so I just had to share the recipe. I found myself with a lot of coriander (also called cilantro) in the garden and my lime tree heavy with fruit. So here’s what I made… a very seasonal, extremely healthy coriander and lime pesto.
Whilst coriander pesto is a delicious, nutritious dip, also, think about it as an accompaniment to grilled or BBQ’d fish or chicken. I also make Asian inspired omelettes and serve them with a dollop of this pesto. Even a fried rice or a stir fry would taste better and offer more nutrition with this pesto on top.
But a word of warning. This makes the shop bought stuff taste like baby food!
Well, let’s start with the amazing healing herb coriander (also called cilantro in some cultures and clinical research). Coriander is a classic example of food as medicine. It is extremely anti-inflammatory, anti-bacterial and also an amazing detoxifier and heavy metal chelator. Medicinally, it is used frequently for arthritis, inflammatory digestive disorders and to bind and excrete heavy metals in the blood. Needless to say, it is a very beneficial addition to any diet.
The cashew nuts and cheese add good fats and protein. The lime juice, zest and also the garlic further support immune function. So really, this pesto is just what the doctor ordered this winter.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Coriander and lime pesto
- 1 bunch/s fresh coriander leaves
- 1 clove/s garlic -crushed (if not using a processor)
- 60 g raw cashew nuts (¼ cup) toasted
- 30 g parmesan cheese (2 tablespoons) finely grated
- 1 lime/s juice and zest
- 20 ml macadamia nut oil (1 tablespoon)
- 1 red chilli/s
- In a food processor grate the parmesan and garlic and set aside. Thermomix 10 seconds, speed 6.
- Place the coriander and cashews in the processor and pulse until just chopped. Thermomix pulse 2-3 times or until chopped when you look through the lid.
- Mix in the parmesan, lime juice and zest and macadamia oil (and optional chill) until combined and serve. Thermomix 10 seconds reverse speed 3.
- Drizzle with a little olive oil to seal it and prevent it discolouring.
- Store in an airtight container in the fridge.
- Can also be frozen in a airtight container or even in ice-cube trays (and then cubes put into an airtight container once frozen).