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Coconut, Carrot, Onion Curry Soup!

I so wish you all could enjoy the beautiful aroma this soup is filling the room with.  Yum!

I have to admit, I don’t often take many shortcuts in the kitchen – I like to use as many ingredients and dishes as I possibly can.  🙂

When our friends at ‘Edward & Sons’ sent us a few of their new products to try it meant that I would need to take a shortcut or two…in the ‘curry’ department.  Um, this may be a regular occurance…………

Their new natural, vegan, gf ‘curry cubes’ are SOOO flavourful… I was literally tasting it right out of the wrapper and had to put it in the soup before I devoured it all!

What you’ll need for the soup…

  • 6 small onions
  • 6 carrots
  • 1 yam or sweet potato (the orange one)
  • 2 cloves of garlic
  • 1tbsp of grated ginger
  • 1tsp of tumeric
  • 1tbsp of coconut oil
  • 2 (yellow) curry cubes
  • 2c of water
  • 2c of coconut milk (we used so delicious coconut milk beverage)

Chop the onions and garlic and throw them in a pot with the coconut oil.  Saute for 10 minutes.

Add in the chopped carrots, yam, ginger and tumeric and let all of them sizzle another 5 minutes.

Add in the liquid and the ‘Edward & Sons Curry Cubes’……..  bring to a low boil and them simmer until the carrots and yam are tender.

Puree with a hand blender and sprinkle in a little cilantro…………………….

Happy, healthy eating y’all!


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Chocolate Coconut Cupcakes!!

Doesn’t that look pretty??? !  🙂

What you’ll need…

  • 3c of gf flour (we used a mixture)
  • 1/4c plus 2tbsp of brown sugar
  • 1/2c of camino organic dark cocoa powder
  • 1tsp of sea salt
  • 1tsp of baking soda
  • 1tsp of baking powder
  • a generous splash of good vanilla
  • 1/4c of coconut oil (melted and cooled)
  • 1c of room temperature water
  • 1 1/4c of unsweetened coconut milk (native forest is THE best!)

Mix all of the above together.

We didn’t feel like having to wash two muffin pans so we made twelve rather large cupcakes.  🙂

Great for sharing!  🙂

Bake in a moderate (350) oven for about 20 minutes and let cool completely before icing them.



Let’s Do….Organic!

Our first ‘test’ package!

YAY!  🙂

Thanks to the wonderful folks at ‘Edward & Sons’!

We can’t wait to get started on a few new recipes with these beautiful products!

If you have not yet tried their coconut… you must put that on your ‘to do’ list.  🙂

Have a great day y’all!

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Protein Bars

September 15th, 2012 003

Our first protein bar.


What you’ll need….

  • 1/2c of unsweetened shredded coconut
  • 1/4c of flax seeds
  • 1/4c of sunflower seeds
  • 1/4c of chia seeds
  • 2tbsp of pumpkin seed protein powder (optional)
  • 1/2c of ‘Dastony’ tahini
  • 2tbsp of coconut oil
  • 2tbsp of coconut nectar
  • 2tbsp of raw dark chocolate
  • a pinch of himalayan salt

Mix all of the ingredients together, except for the chocolate.

Press the mixture into a parchment lined loaf pan.

Over a simmer pot of water, melt the two tablespoons of dark chocolate until just melted…….. with a spatula, spread a thin layer of the melted chocolate over the protein mixture and sprinkle a little bit of salt over the top.

Place them in the freezer for about an hour (maybe less) and slice!


We recommend that these be stored in the fridge or the freezer………. we didn’t want to use a whole bunch of sticky sweet stuff, which of course would hold them together just a bit better at room temperature.


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Nuts, Seeds & Coconut Cookies!

Ah, YUM!

We’re SOOO happy these worked!  🙂

What you’ll need…

  • 1c of organic peanut (or any other) butter
  • 1/2 a banana
  • 2tbsp of coconut oil
  • 1/2c of unsweetened (Let’s Do…Organic) shredded coconut
  • 1/2c of flax seeds
  • 1/4c of brown sugar
  • 1tsp of baking soda
  • 1 chia egg (soak 1tbsp of chia seeds with 3tbsp of water – soak for 10 mins)

Put the nut butter, coconut oil and the mashed banana in a stainless steel bowl.  Place the bowl over a pot of simmering water for a few minutes…. just until the coconut oil has melted and these three ingredients are nicely blended.

Add in the rest of the ingredients and stir.

Using a tablespoon spoon, scoop the mixture and roll it into perfect little balls.

Ok, they don’t have to be perfect.  🙂

Using the bottom of a glass, press the cookie down and (only if you want) coat one side with some extra coconut.


‘Peel’ the cookie off the bottom of the glass and bake – coconut side up – in a moderate oven for about 13 minutes.


These little beauties are super tasty and full of protein and fiber.

Did we say YUM?!  🙂

Happy day y’all!