Monday, January 27, 2014

Coconut Coconut Coconut

Huzzah for coconut! Here's a double feature.

First, I made a batch of Heidi's coconut milk dressing and put it on salads for days.

I also made a spicy sour cabbage-lentil red curry soup with Thai red curry paste. I sauteed things in virgin coconut oil and cooked the soup (with mushroom, cabbage, and lentils) in the slow cooker, adding coconut milk to the citrusy broth. Sometimes the things I make with the explicit intention of being healthy are a little underwhelming, but this was legitimately delicious.

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