My family always makes this salad during winter time in Sweden, as both red cabbage, pomegranate seeds, and oranges are in season during winter! The parsley adds great flavor and color to the already beautiful and delicious salad, and it keeps in the fridge for a few days so I usually make a large batch! 🙂

Unrecipe

Coconut Curry

Published

4 months ago

August 7, 2018

Emelie Kamp

Coconut curry can be made in a multitude of ways.

What you need:

shredded cabbage, chopped onion, cubed zucchini, and shredded carrots
OR frozen stir-fry vegetable mix (not AS good but faster)
protein (chicken, fish, shrimp, or lentils)
coconut milk
curry seasoning or curry paste (green or red, doesn’t matter)
salt

How to make it:

Fry the vegetables in coconut oil on the stove and add your choice of protein. Add a can of coconut milk and lots of curry seasoning. Add some salt to taste.

Unrecipe

Fried eggplant

Published

1 year ago

June 15, 2017

Emelie Kamp

Fried eggplant is one of my favorite side dishes to meals! Slice the eggplant and fry the slices in coconut oil or olive oil. You have to use quite a bit of oil since they soak up the oil very quickly. Add a touch of salt and fry until the slices get soft and get a nice color.

Enjoy! 🙂

Unrecipe

Thai Soup

Published

2 years ago

June 8, 2017

Emelie Kamp

I think I may use coconut milk every time I make a soup! Both in creamy soups and broth soups; coconut milk just makes every soup taste amazing!! But one of my all time favorite soups to make which also just happens to be one of the very quickest meals you can make, is Thai soup!

What you need:

water or bone broth
frozen stir-fry vegetable mix
cooked chicken
coconut milk
curry seasoning
salt & pepper

How to make it:

Put frozen vegetables into a pot and cover with water. Let simmer until vegetables are cooked and then put in either cooked chicken pieces, shrimp, or fish. Add a can of coconut milk and lots of curry seasoning. Add some salt and pepper to taste.