Wednesday, April 24, 2013

Raw Coconut Pineapple Mango Curry

Pineapple was on sale a few weeks ago and I still had one lingering in my fridge- cause I bought like 5 of them! So I came up with this SUPER delicious recipe that I just had to share! There was only one downside to the dish and that was that I made it with sweet potato noodles instead of zucchini- I know! But I was trying something different. Live and learn! If you want to do the sweet potato noodles go for it! But it will be crunchy unless you dehydrate them for a while!

Raw Coconut Pineapple Mango Curry
makes 2 servings

1 Mango
1/4 of a Pineapple
1/2 tsp Curry
1/2 C coconut milk
1 small yellow or orange sweet pepper
pinch of salt
dash of black pepper
sprinkle with red pepper flakes
half of a spiralized sweet potato


First, spiralize your sweet potato or zucchini. Then cut up your pineapple. You will only end up needing about 1/4 C for the sauce and 1/4 C to go on top of your noodles. Place one 1/4 C in the blender and the other in a small bowl.  Then cut the fruit off the mango pit. Set half aside with the pineapple to go on top of the dish and put the rest in the blender. Then cut your yellow or orange pepper- I have been buying these small ones- they are great for recipes, salads, and dipping! Next add the coconut milk to the pineapple and mango in the blender. Add in the salt, black pepper, and curry. Blend until smooth, it should be sauce like, not too thick but not too thin. Taste and add more curry as desired. Place your noodles in the bowl you are going to eat from, pour on half of the sauce, and top with your set aside pineapple, mango and yellow pepper. Sprinkle with red pepper flakes and enjoy the deliciousness!!!

After making dinner I got inspired and made some super delicious raw banana ice cream!

Vanilla Carmal Ice Cream with Peanut Butter Shell Topping
makes 1 serving

1.5 frozen bananas
1/2 tsp vanilla
1 tbsp agave
2-3 pkts stevia
1/8th C coconut milk

Peanut Butter Shell Topping
2 tbsp PB2 or 1 tbsp nut butter of choice
1 pkt stevia
1 tsp agave
1.5 tbsp coconut oil

Slice frozen bananas and place in chopper or food processor. Add the remaining ingredients and process until smooth. You will need to smush the banana down into the blade to get it all smooth. (At least I do! :D )

For the sauce, get a small cup or container and mix the ingredients together. When placed on top of the cold ice cream sauce hardens into a delicious shell topping! I had a fun fancy pizzelle cookie with my ice cream (you should too!) Enjoy!!