Rainy Day Deliciousness!

Gusty winds and rain showers kept us home on this chilly September day. It’s been about a month since my husband proudly brought home a couple of dark brown, hairy coconuts (store-bought, of course) and insisted we make homemade coconut milk. He laboriously spent three hours grating the hard meat until it was fine enough to cream into curry last week. And today, we used the leftover coco bits to combine into a delicious dessert (or was it our entire lunch?!)

It was a family affair: daddy chopping cooking chocolate into chips; Karsten mixing the flour all over the pot and himself; mommy trying to cook the bars just right so they wouldn’t burn…

The result was chewy, not too sweet, and with just the right bit of crunch to satisfy. We scraped the pan, and our cake plates ‘til the last crumb.

Recipe for Chewy Chunky Coco Bars:


1 cup flour

A pinch of salt

4 ounces butter melted and cooled

1 cup sugar

1 egg

1 cup desiccated coconut

1 cup chocolate chips


1 cup chocolate chips

1 tsp butter



1.      Grease an 8 inch baking pan and preheat oven to 350

2.      Mix flour and salt

3.      Beat melted butter with sugar until creamy, then beat in egg

4.      Slowly mix in flour and salt

5.      Add coconut and chocolate chips

6.      Bake for 25 minutes

7.      Cool and then drizzle with chocolate sauce


How to Make Natural Yoghurt at Home

My homemade yoghurt

Natural yoghurt is one of those power-foods that should always be your fridge.

Containing the kind of bacteria your body actually needs to flourish, loaded with vitamins (B12, B5, potassium, iodine, zinc and more!), and easy to digest, Yoghurt is delicious, and has so many health benefits.

My love of yoghurt must have started at age five, in India, when we ate yoghurt (called “curd”) with nearly almost everything—creamed into curries, topped over rice, mixed with fruit salad, or as an ice-cold “Lassie” (yoghurt shake) dessert.

Our yoghurt was usually homemade, and the recipe for creamy, delicious yoghurt is surprisingly simple! Some recipes online will tell you to use special pots, certain temperatures, etc–but its really not that scientific! See for yourself…

All you will need:

  1. A Liter of milk
  2. A pot to boil it
  3. A cup of Yoghurt culture (plain, unsweetened “live” yoghurt)
  4. A thick blanket

How it’s done:

  1. On low heat, bring the milk to a boil. Stir it constantly, careful to not let it burn or boil over.
  2. After it boils, remove the pot from heat, and let it cool. You’ll know it’s the right temperature when you can sit a finger in the milk for 10 seconds comfortably.
  3. At this point, add the culture. Mix it in gently.
  4. Cover the pot and wrap it in a large blanket, then store it somewhere nice and dark. A low kitchen cupboard works well.
  5. Leave it for 8 hours, or overnight.
  6. The next day, you should have yoghurt! Don’t stir it just yet—carefully place it in the fridge to set. A couple hours more to chill will make it nice and creamy.
Yoghurt consistency should not be too thin, and after chilling, will be a bit firmer

This batch should keep in your fridge for at least a week. Don’t forget that you can sweeten it healthily with honey or molasses, freeze it like ice-cream, or even flavor it with various fruits. Adding a bit of tossed oats or cornflakes will give you a fill of fiber for breakfast or snack. For a crunchier texture, top it with almonds and raisins.

Save a bit of this batch for culture to make your next pot, and the next, and the next! You’ll never run out of yoghurt culture.


Achtung! Kid in the Kitchen

Perhaps it should be the other way around, but ever since I kicked off this year with eating healthier, it’s been making me more conscious of what I’m feeding my son. And the biggest thing I’ve learned is that healthy eating takes planning.

The problem with planning is that we always think we don’t have time. I used to cook a lot, before I gave birth. Now, with a mixing spoon in one hand, and my boy in the other, it just means going at a slower pace, and turning cooking into an activity that he can get involved with, too.

Yesterday I snuck a cup of carrots into this cake, which used also freshly sliced apples, olive oil and brown sugar. Will post more recipes as our experiments grow–and, if they’re successful! 😉

Quick Avocado Salad Recipe

1. Wash and halve a ripe avocado, scoop out the meat but reserve the shells

2. Toss: Chopped avocado, tomatoes, red onions, garlic, olive oil, balsamic vinegar, lemon juice, salt, pepper

3. Transfer salad back into avocado halves

4. Sprinkle with sesame seeds; garnish with lime slice

5. Share with a friend!

Some said benefits of avocado: Boosts metabolism, reduces the rate of heart disease, helps prevent cancer, aids the body with needed minerals like potassium, folic acid and Vitamin C…and it tastes real good, too!

Personal Tip: I like avocado recipes and salads because it’s easy and quick to make, plus its good toddler food that I can make double portions of to feed my husband, too. The boys are not very picky when it comes to eating, and we all enjoy this tasty tropical fruit.

Have you discovered any easy-to-make goodies recently? Please share!