Smokey Sweet Potato And Chickpea Curry

PREP TIME: 15 MINUTES   COOK TIME: 30/40 MINUTES   SERVES: 2/3 AS A MAIN DISH

NUTRITIONAL BITES

Chickpeas are so giving when it comes to improving our health. They are an ideal source of plant protein to boost our energy and they have a high level of fibre that help eliminate toxins that build-up in our bodies. On top of that, they are an excellent source of slow-releasing carbohydrates,  preventing those unwanted 'sugar crashes', keeping us happy and full of beans! 

INGREDIENTS

1 teaspoon of coconut oil
1 medium onion
2 cloves of garlic
1 tablespoon of curry powder
1 large sweet potato
1 can of coconut milk
1 tablespoon sweet mesquite powder which gives this curry a unique smokey sweet taste! (Find it in any good health food store)
1 1/2 cups cooked chickpeas
Celtic sea salt and black pepper to taste

LET'S COOK!

1. Mince the garlic and leave it on the chopping board to activate the allicin (the powerful compound within garlic that enhances its health-giving properties).

2. Slice the onion into 'half-moons' (chop the onion in half then slice down into 'half-moons')

3. Peel and dice the sweet potato into 1" cubes.

4. Scoop 1 teaspoon of coconut oil into a heavy-duty saucepan and heat at medium heat

5. Add the onions, sauteing for 5 minutes, then throw in the minced garlic and curry powder. Stir well, allowing these ingredients to combine and for the flavors to open up.

6. Next, toss in the sweet potato cubes, coconut milk, mesquite powder, sea salt and pepper to taste.

7. Bring to the gentle boil, then simmer for 20 minutes before adding the chickpeas; warm them through for 4/5 minutes - any longer and they will be mushy peas!

I like to serve this meal over a bed of wild black or organic brown rice with a sprinkle of parsley to finish off. 

Toffeelicious Ice-cream Cupcakes

PREP TIME: 45 MINUTUES  / FREEZER : 2 hours     MAKES 12 CUPCAKES

I love making these 'ice cream' cupcakes - the lucuma powder gives them a delicious toffee flavour that is delectable. They got rave reviews at a recent dinner party; my guests were delighted by their sweet topping and crumble-like base. 

NUTRITIONAL BITES

Lucuma is a native fruit of Peru, touted as being rich in nutrients - beta-carotene, vitamin B3, iron, zinc, calcium, magnesium.  A sugar, a 2009 report published in the Journal of Medicinal Foods,  suggest that Lucuma may aid in the management of diabetes and high blood pressure although no scientific studies have been undertaken. 

INGREDIENTS

Bottom Layer
10  soft Medjool dates 
2/3 cup coconut flour
2 tablespoons coconut oil
1/4 cup walnuts
Zest of 1 lime
1 teaspoon of lime juice
1 tablespoon of pomegranate powder (optional but gives the crumble a lovely pink tinge)
1 teaspoon of vanilla essence
1/8 teaspoon of Celtic sea salt

Top Layer
10 soft Medjool dates
1/2 cup of lucuma powder
2 cups of coconut milk
2 frozen bananas, sliced

Let's Cook!

1. Using a food processor, mix the dates, coconut flour, walnuts and salt together to make a 'crumble' base

2. Add in the lime zest, lime juice, pomegranate powder, coconut oil, vanilla extract and test the 'crumble' by rubbing it together in your fingers - it needs to stick together when pressed so that it forms a solid base. If it is too dry, add water, a teaspoon at a time until you get that sticky consistency

3. Line a 12 tray muffin tin with paper muffin cups (chlorine/unbleached, preferably) and fill the cups with the 'crumble' base, pushing down firmly to pack the crumble together.

4. Now to make the toffeelicious topping - blend together the Medjool dates, lucuma powder, coconut milk and bananas until smooth and creamy

5. Spoon the topping over the crumble evenly and then pop the tray into the freezer for a minimum of 2 hours. Take out of the freezer at least 5- 10 minutes before you need them, depending on how cold you keep your freezer and how warm it is outside!