Posts tagged ‘coconut oil’

Bollywood Coconut Curry Seasoning + Ways to Use it! (SRC)

Curry…I love ALL kinds – whether it’s a main dish, snack food or even added to peanut or almond butter for an exquisite savory flare. You might say I’m addicted to the Thai curry cashews I get in the bulk section of our natural food store too…so add that to the list of my curry “loves”.

bombar coconut curry spicesIt was such a treat to get acquainted with Amy and her blog The Fearless Homemaker for this month’s Secret Recipe Club assignment. She’s a “food lover, entertaining enthusiast + crafty DIYer”..and her recipes will make you want to eat your computer screen! To name just a few recipes on my list to try are her Sweet Tea Icebox Tart, Slow Cooker Coconut Chickpea Curry and Parsnip and Rosemary Risotto. Can you say yummmm!?

When I saw the recipe for Bollywood Coconut Curry Popcorn Seasoning, I was immediately intrigued…then I read the ingredient list and said “YESSSSSSSS!” (loudly in my head). I was all ready with ingredients on hand to make her chickpea curry until I spotted this seasoning recipe, and I am so glad I did. Wowza!

bombar coconut curry popcorn

Not only does this coconut curry seasoning taste fantastic – it’s a rockin’ combination of sweet, spicy, nutty, texture, and savory…AND it’s versatile. I used unsweetened coconut instead of sweetened and added stevia powder and coconut sugar to the mix instead of table sugar but any granulated sweetener will do the trick.

Toss it with fresh popped popcorn (I made mine with coconut oil) for an exotic kettle corn. However, don’t stop there… this seasoning mix makes a great gift, and I’m always looking for homemade holiday goody ideas.

bombar coconut curry cauliflower

Sprinkle over roasted cauliflower florets (pictured)
Mix into your favorite nut or seed butter for a savory spread
Toss with your roasted veggies (brussel sprouts pictured) or sweet potato fries
Add it to stir-fries or skillet potatoes
Season tofu, chicken, eggs or lentils
Add it to your deviled eggs for an Indian twist…and the list can go on and on!

bombar coconut curry spice mix

Bollywood Coconut Curry Popcorn Seasoning (lightly adapted from Fearless Homemaker)
Grain-free, Gluten-free, Refined Sugar-free, Soy-free, Egg-free, Quick, Paleo-friendly, Nut-free, Vegan


1 3/4 cups shredded coconut (use unsweetened if you are sensitive to sugar)
7 tablespoons madras curry powder
3 1/2 teaspoons sweetener (coconut sugar works well for refined sugar-free*)
1 1/2 tablespoons sea salt
1 3/4 teaspoons ground ginger
1 3/4 teaspoons cinnamon
1 teaspoon cayenne
1 teaspoon garlic powder


  1. In a food processor, pulverize the shredded coconut into tiny bits, about 1-2 minutes.
  2. Add remaining ingredients. pulse to combine.
  3. Divide into jars or tins with tightfitting lids. This seasoning keeps up to 4 months.

Makes 2 cups

*For an anti-candida or sugar-free version, use stevia or your favorite sweetener to taste, and substitute unsweetened shredded coconut for the sweetened version. Use more sweetener if you prefer a sweeter seasoning, especially if you are going for a twist on kettle corn :)

bombar coconut curry brussels2Toss seasoning with roasted shredded brussel sprouts & flaked coconut

For other recipes in this month’s reveal, click the link below!

November 22, 2015 at 10:00 pm 8 comments

Autumn Spice Butternut Quick Bread (Grain-free)

Although winter is already here in Montana, I am still holding onto fall. I could eat winter squash and pumpkin year-round but this time of year these ingredients particularly shine. This quick bread with warm autumn spices is another way of holding onto my favorite season.

Cant. Get. Enough :)

autumn spice cake 1

This bread can be a quick breakfast on the go, a sweet snack when you need a pick-me-up or part of a dessert. I’ve enjoyed slices straight from the fridge but have experimented with the following serving options to mix it up!

  • Serve lightly toasted with a pat of Earth Balance (ghee or butter if you do dairy) or a spoonful of coconut butter
  • Smear a generous spoonful of “cream cheese” (I love dairy-free cashew cheese, recipe to come) and drizzle with maple syrup
  • Crumble the bread and layer it with toasted pecans or walnuts with your favorite vanilla yogurt or coconut whipped cream for a parfait
  • Serve toasted or warmed with a scoop of vanilla or toasted coconut ice cream and sprinkle with dairy-free chocolate chips

autumn spice cake 2

I’ve also substituted the butternut squash puree for leftover mashed yams and pumpkin puree with success! I’ve made variations of this bread a couple times already this year…it gets eaten too quickly for me to snap photos…I finally kept my hands off to take a shot (after 1/3 of the loaf was already gone…oops!).

Autumn Spice Butternut Quick Bread
Gluten-free, Grain-free, Soy-free, Dairy-free, Paleo-friendly, Nut-free, Vegetarian, Refined-Sugar Free

½ cup sifted coconut flour
1 tsp baking powder
1 rounded tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 tsp ground ginger
pinch of cloves
4 eggs
2 tsp vanilla extract
2 Tbsp maple syrup + 1/4 tsp pure stevia extract (or 1/4 cup of your favorite sweetener)
½ cup melted coconut oil (or ghee or butter if you are ok with dairy)
1 cup butternut squash puree (any winter squash or sweet potato puree can be used)

Add in options: 1/3  cup chopped pecans, walnuts or almonds, shredded coconut, dried cranberries, chocolate or carob chips

  1. Heat your oven to 350F and line a loaf pan with parchment paper or grease well.
  2. In a small bowl, whisk the dry ingredients together and set aside.
  3. In a medium size bowl, whisk the eggs well. Add remaining liquid ingredients (vanilla though puree) and whisk until well combined.
  4. Add the dry ingredients to the wet ingredients and mix until smooth (the batter will be thick and thicken as it sits due to the highly absorbent coconut flour).
  5. Spoon the batter into your prepared pan.
  6. Bake for 40-45 minutes or until a knife going into the center comes out clean. Remove pan from oven to let cool, then slice and enjoy!

autumn spice cake

November 16, 2015 at 9:29 am Leave a comment

Cumin-Roasted Carrot and Golden Beet Soup

Healing is a journey. Besides the physical, it’s also emotional and mental, and just like seasons in life, it can be difficult while beautiful at the same time. I’ve learned to slow down and take time to really breath, or even have a good cry. I’ve learned to really appreciate sleep and listening to my body instead of my “normal routine”. My hope is that this doesn’t come off as complaining or whining, but more as a self-check and better understanding of myself and what my body wants and needs.

cumin beet carrot soup2

For the past 3+ years, I was up by 5 or 6 am and wouldn’t be in bed until midnight or 1 am. Even though I was making healthy food choices and working out, the constant rush-rush, go-go lifestyle and sleep deprivation finally caught up with me.

Add candida, adrenal fatigue, constant sinus infections, viruses and food allergies… my body hit a point and said “NO! Slow down!”. No wonder my body wasn’t keeping up…even though I tried to convince myself I was SuperWoman, that’s far from reality.

My priority now is healing… slowing down, and making sure I get a good night’s rest. If I don’t get enough sleep one night, I’ll take a nap or sleep longer the next night and call it an early evening.

Another thing I’ve enjoyed is simplifying, and that goes for cooking too. Batch cooking and making meals that don’t require 20+ steps or 30 different ingredients. I’ll get the urge to try out a more time-consuming recipe but simple recipes such as this roasted carrot and beet soup are tasty and no-hassle!

This soup is silky in texture, a bit earthy from the beets and cumin and comforting. It’s appropriate for this time of year too –looks a little like Halloween with the orange base and the green “cheese”!

cumin beet carrot soup1

Cumin-Roasted Carrot and Golden Beet Soup 
Grain-free, Nightshade-free, Gluten-free, Vegan/Vegetarian Option, Dairy-free, Paleo-friendly, Egg-free, Nut-free, Sugar-free, Soy-free


6-7 medium organic carrots, peeled (if desired) and chopped into 1/2 inch pieces
2-3 medium golden beets, peeled (if desired) and chopped into 1/2 inch cubes (can use red beets but will change the color)
2 shallots, chopped into chunks
1 Tbsp olive oil (can sub coconut oil or butter/ghee if you do dairy)
1/4 tsp ground turmeric, divided
rounded 1/4 tsp ground cumin, divided
1/2 tsp dried thyme, divided
1/2 tsp sea salt (I used smoked sea salt for a smoky flavor)
2-3 cups bone broth, low-sodium chicken broth or vegetable stock/broth (use veggie if vegan/vegetarian), or more to reach your desired thickness of soup, I prefer a thicker soup
2-3 tsp lime juice (or lemon juice for a different flavor)

For serving (optional) 
chopped cilantro or parsley for serving, optional
Summer squash “cheese” or non-dairy cheese, optional but adds depth of flavor
If you like a little texture in your soup, cubed or sliced avocado

aluminum foil (to create foil packets)


1. Preheat oven to 400F. Lay two large squares of aluminum foil down, placing carrots in the middle of one square and beets in the middle of the other. Divide the shallots evenly and place on top of each.
2. Combine herbs, spices and salt in a small bowl (turmeric through salt).
3. Drizzle each of the veggies with 1/2 Tbsp of olive oil, then sprinkle the spice mixture evenly over the vegetables.
4. Fold the foil up, creating a seal with each packet and bake for 30 minutes or until tender, the carrots cooked a bit faster than the beets, so check them at 30 minutes.
5. Add roasted veggies and remaining ingredients to a blender and blend until smooth. Top with cilantro or parsley, squash cheese and/or avocado and enjoy warm!

*If you prefer to roasted your carrots and beets on a baking pan instead of in foil packets, that’s an option too. I like how the foil packets steam the veggies a bit first and then after opening the pouches, I can brown them a bit.

Stovetop Preparation: You can always sauté the carrots and beets first a bit in a dutch oven, add the spices for 30 seconds until fragrant.  Then add broth and remaining ingredients to the pot and bring to a boil. Reduce heat to simmer and let cook until the carrots and beets are tender and soft, about 15-20 minutes. Use an immersion blender to puree or add soup to a blender on high until velvety smooth (Yay Vitamix!). Season to taste with more salt and lime juice if desired.

cumin beet carrot soup spoon

October 26, 2015 at 9:09 am 1 comment

Smokey Scramble Skillet Bowl

Some nights after work I really don’t feel like cooking….ordering take out or walking over to the hot bar at the health food store sounds much more appealing after a long day. Then I think, wait…I could have this dinner on the table in about 20 minutes…and that’s faster (and healthier) than takeout!

all about the green scramble bowl closeThis quick and adaptable scramble bowl is packed with protein, fresh veggies and healthy fats with an option to substitute your favorite vegetable or side. It makes for a hearty breakfast, tasty brunch or a well-rounded dinner with a breakfast flare…and I’m a huge fan of breakfast for dinner :) It may not look like much but this bowl is TASTY!

all about the green scramble bowl

For extra fluffy eggs, I add a splash of water along with salt, pepper and seasoning along with the egg in my Magic Bullet or Vitamix…talk about a light texture! My mom used to add half n half or milk to our scrambles when I was growing up, but water works well for a dairy-free option.  Plus, the water helps steam the eggs a bit and prevent them from drying out quickly :) Feel free to add your favorite veg or meat, but don’t skip the smoked salt and oil if you don’t have to – it takes the dish to the next level! 
all about the green scramble bowl2

Smokey Scramble Skillet Bowl 
Gluten-free, Grain-free Option, Soy-free, Paleo-friendly, Soy-free, Vegetarian, Nut-free, Dairy-free, Nightshade-free, Easy, Sugar-free


1 Tbsp smoked oil (I used peppered bacon flavored olive oil) or coconut oil (this won’t have as much i
1 1/2 Tbsp water* (optional but makes the eggs light and fluffy)
4 cage-free, organic eggs
pinch of dried thyme or rosemary, optional
large pinch of smoked salt
freshly ground black pepper
1 garlic clove, minced (can omit or use garlic powder if desired)
1/2 cup sweet yellow onion, chopped (red or white works too)
1 cup sliced mushrooms (chopped asparagus, zucchini or broccoli can be added or substituted)
big handful or leafy greens, rough chopped (~2-3 cups; I used swiss chard and baby spinach
1/2 avocado, pit removed & chopped or sliced

For serving:
1 1/2 cup cooked grain of choice or roasted sweet potato cubes or hashbrowns (for Paleo/Grain-free), warmed
chopped cooked bacon or crumbled breakfast sausage (option, not pictured but can be added if preferred),warmed
chopped chives and/or fresh parsley
more smoked salt and pepper to taste
drizzle of coconut aminos or hot sauce (not nightshade free), optional


  1. In a blender*, add eggs, water, salt, pepper and herbs (if using). Blend for 5-10 seconds and side aside.
  2. In a skillet, heat 1 1/2 teaspoons of oil in a skillet over medium-high. Add onion and saute for 3-4 minutes, stirring occasionally until onions start to turn translucent and soften.
  3. Add mushrooms and cook for 2 minutes, then add the greens and cook until wilted, roughly 1-2 minutes. Remove veggies from pan, cover and set aside to keep warm.
  4. Heat remaining 1 1/2 teaspoons of oil in skillet. Add eggs and let cook for 5 minutes until set and cooked through, stirring occasionally to prevent burning or overcooking. Stir in veggies and chopped avocado, then toss to combine.
  5. To serve, layer the bowls with grain or potato of choice, meat (if using), veggie and egg mixture and sprinkle with fresh herbs. Season with additional smoked salt and pepper to taste. Drizzle with coconut aminos or hot sauce if desired and enjoy warm!

Serves 2

*If you don’t have a blender, you can whisk the eggs, water and seasoning well by hand; I prefer the blender for quicker prep and the texture it yields.
If you can have nightshades, smoked paprika would be a really flavorful addition too!

all about the green scramble bowl3

August 21, 2015 at 8:15 pm Leave a comment

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