Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook for about 5 to 8 minutes.
Use tongs to remove corn from the boiling water and place on a cutting board.
Cut the red potatoes in half and boil until soft or about 10 minutes.
While the potato is cooking, saute the rest of the vegetables.
Add the coconut oil to a large pot, along with the other diced potato, chopped onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika, and cumin. Heat to medium-high and saute, stirring occasionally, for about 10 minutes.
Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with the cooked potato. Add the coconut milk and water to the blender, and blend until completely smooth. This may take two or three rounds of blending.
Add the remaining corn kernels to the pot with the sauteed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.
Remove from heat and taste chowder. Add sea salt and Cajun seasoning as desired. Serve with chopped green onion.
1 inch fresh ginger, peeled and thinly sliced (or galangal, if you can find it)
Juice of 2 limes
2 handfuls of fresh cilantro
1 tablespoon coconut sugar
4 red peppers/chilies
Directions
Simply cube the eggplant into small bite size pieces. Then slice the cherry tomatoes and mushrooms into half size pieces.
On high heat bring the veggie broth to a boil. Once it’s boiling, lower down to a simmer and add in the coconut milk, eggplant, chilies and ginger slices.
Take a cup or a butcher’s block and smash down the lemongrass stock – this helps to release the flavors. Now cut the lemongrass into inch pieces and add it to the broth as well.
Once the eggplant is almost fully cooked, about 15 minutes, toss in the mushrooms, cherry tomatoes, lime juice, sugar and pinch of salt, and let this simmer for about 10 minutes.
Once the veggies have fully cooked, stir in the cilantro and enjoy!
2 teaspoons of olive, sesame, avocado, coconut oil (optional, or use water sauté)
1 large onion, chopped
1 medium-sized carrot, diced thinly
2 celery stalks, diced
1 cup of frozen or fresh peas
1 cup of shredded unsweetened dried coconut
1 tablespoon curry powder
1 teaspoon garlic powder
Pinch of sea salt
Cilantro, chopped finely, stems separated from leaves
Directions
Add lentils to 3 cups of boiling water in a medium saucepan and simmer lentils until they are almost tender (around 25 minutes). Do not overcook as they will cook later in the sauce. Turn off flame.
Heat up oil (or ¼ cup water/broth if oil-free) in a large skillet and add the onions, carrots, celery, a pinch of sea salt, and spices. Sauté until slightly cooked. Add finely sliced cilantro stems, and sauté for another minute.
Stir in the coconut, peas, and lentils.
Simmer with lid on for 10 minutes and stir occasionally.
Garnish with chopped cilantro leaves and serve immediately!
