Green beans with a coconut, ginger, honey and lime sauce on a bed of Basmati rice

The weather is on the verge of being bipolar here. One day it's absolutely roasting with blue skies and the next, it's like the skies open up and it's cold and grey and dull. Autumn is here I suppose and it is the season when we need comfort food again. (As well as watch films and new TV shows.) But comfort does not have to mean heavy or difficult to digest. There's nothing worse than the post-dinner slump. It can be light and delicious and still fills you up nicely.
This dish is a favourite in my household. It tastes absolutely delicious and it is so easy it is ridiculous.

INGREDIENTS:
For 2 people

One big scallion, finely chopped
A 2 cm piece of fresh ginger, finely chopped
The juice of a lime
200 ml coconut milk
200 g green beans
2 Tablespoons turmeric
1 teaspoon ginger powder
1 heaped teaspoon honey
Fresh coriander
200 g Basmati rice
Organic Olive oil
Salt and pepper to taste (I ALWAYS use pink Himalayan salt)


METHOD:
Steam the green beans. I usually stick the steam basket on top of the rice in my rice cooker, it makes the Basmati rice really fluffy too.

In a wok, put about 2 tablespoons of olive oil on a medium heat with the scallion, fresh ginger, turmeric, ginger powder. After a couple of minutes, deglaze with the lime juice. Stir constantly. Add the coconut milk and honey and keep stirring. Cook for about 5 minutes on low heat. Season to taste.

Serve the rice topped with the sauce and the beans. Top with fresh coriander and lime wedges.

No-bake vegan choc' coco balls

With Christmas coming up, let's talk about chocolate truffles. Yes they are lovely and very chocolatey but they are also high in fat and can quickly become sickening. As an Endogirl, I can't have dairy or refined sugar so these are an UH-mazing alternative!

Today I made these beautiful vegan, gluten-free and most importantly guilt-free chocolate and coconut truffles. They are yummy and light and perfect for a quick dessert or just a chocolate craving. I mean just look at' em beauties!

INGREDIENTS:

(for about 10 small balls)

1 1/2 mug of shredded coconut

2 Tablespoons of coconut cream

1 Tablespoon of raw unsweetened cocoa powder

2 Tablespoons of melted coconut oil

3 Tablespoons of maple syrup

1 Teaspoon of vanilla extract

1 pinch of Himalayan or Guerande salt

METHOD:

In a food processor, mix 1 mug of shredded coconut (keep the rest for later), the melted coconut oil and the cocoa powder until well combined. You may want to scrape down the sides a couple of times.

Add the coconut cream, vanilla extract, maple syrup and salt. Mix again until you get a paste.

Place the remaining shredded coconut on a plate, shape the paste into small balls and roll them into the coconut.

Refrigerate for one hour minimum. They will be perfect after a few hours in the fridge. Enjoy!