Coconut&Chocolate Cookies

While browsing in Instagram I came across with a lovely picture of some cookies, and for the ones that know me....I simply love cookies. If you can check out in instagram all the cookies that "thehealthyhazelnut" has.
I changed few of the ingredients to match with a low carb and high fat diet. This was the third time that I tried them out, as I have been all the time adjusting the ingredients but I finally I  achieved what I was searching for. These ones I have to say they came out quite tasty and more with a cookie look :)

These cookies are a perfect snack for kids and adults and although has coconut sugar, is not refined sugar.

Ingredients:

• 1/2 cup almond flour
• 3/4 cup coconut flour
• 1/2 cup of coconut sugar
• 1 tsp of baking soda
• 1 Tbsp of cocoa powder
• 1 1/2 Tbsp of coconut oil
• 1 1/2 tsp of vanilla extract
• pinch of salt
• 2 large eggs or 3 medium ones
• 1/4 cup of almond butter 
• 1/4 cup of cocoa chips of chopped dar chocolate

Let's do it:

• pre-heat the oven to 170 C and prepare a tray with parchment paper or silicone mat
• In a bowl mix all dry ingredients and mix well removing all the lumps with a spoon
• In other bowl the almond butter, vanilla extract, coconut oil and the eggs previously whisked and mix well with a spoon until get an homogeneous mixture
• Slowly add the flour mixture (dry ingredients) to the wet ingredients until get a homogenous and thick batter
• In the end add the chocolate chips or chopped chocolate and mix again with a spoon
• Spread some coconut oil in your hands (in this way the batter will not stick to your hands), remove small pieces of the batter with your hands and form balls. Align the balls along the tray and in the end use a piece of parchment paper to flat a bit the cookies. NOTE - You don't want to flat them too much
• Bake for 10 minutes. Try to not over bake them so they will stay soft. 

Time of preparation: 25 minutes (15 minutes to prepare the batter and 10 minutes baking)

Quantity: 20 cookies (it will depend on the size that you make them)

I have been in the mood of Feist. I used to listen a lot when I was in University and today I leave you one of my favourite songs...1234 :)

Enjoy the cookies :) 

Spicy Carrot&Ginger soup

Sometimes I crave for something different, different flavours, colours and smells.

Today I looked to the available vegetables that weren't many, and decided to make a soup, but as I was really craving for different flavours I decided to add some dry spices that I tend to use to cook meat and in the end I even surprised myself with the amazing soup that I had just made.

Meanwhile I thought about Thai soups that are made with coconut milk so I divided the soup in two batches and in one I added coconut milk to see how it goes, and turned out pretty tasty and fulfilling because of the coconut milk.

If you like food that when you eat, you feel like an explosion of flavours in your  mouth, you really have to try this one. 

Ingredients:

• 4 Tbsp of olive oil 
• 1 tsp of ground coriander
• 1/2 tsp of curry powder
• 1 tsp of ground ginger
• 2 onions (red ones) 
• 2 carrots 
• 2 small zucchini or 1 medium 
• 1 orange sweet potato 
• 4 cloves garlic
• 4 cups of chicken stock (organic or made by yourself) 
• salt 
• black pepper 
• 1/2 cup of coconut milk (optional) 
• 2 Tbsp of lime juice (optional) 
• Cilantro

Let's do it:

• In a large pot add the olive oil and add the ground coriander, curry powder and ginger and cook for about 1 minute under low heat
• Add the onions chopped, carrots, sweet potato and zucchini and stir to combine and cook for about 2-3 minutes 
• Add the chicken stock (or 4 cups of water if you prefer) and bring to a boil. Increase the heat to medium and let it cook until the vegetables are smooth, around 40 minutes. Make sure that you add extra water during this period, as the water tends to dry out
• When vegetables are smooth, season with salt and pepper and boil for more 5 minutes 
• With a hand blender, blend the vegetables. At this point you can add water until you find the desired consistency

As it's not advisable to keep soup in the fridge with coconut milk, I separated the soup in two batches. In one I let it cool down and kept it in the fridge for a next meal, and on the other half batch, under low heat I added the 1/2 cup of coconut milk and the lime juice, stirring well until the coconut milk gets well mixed in the soup.

• To serve pour the soup in bowls and add chopped fresh cilantro if you fancy

This soup was a success at our place. It is so tasty that I think that I will do it again for next week :) 

One of my favourite albums that I remember to listen quite often when  I was university was the "banana" album from Velvet Underground and Nico. This album made 50 years since it was released. The cover was made by Andy Warhol on the time of Pop Art movement. This album became a major influence and a  icon of the pop music on that time. 

I think I like every song form this album but today's choice is definitely this one...

Happy mood !!!