A couple months ago, I posted about a Sri Lankan onion sambol recipe. If you recall, a sambol is a typical condiment made with spices and various ingredients. This time, I have a recipe for a very common one: coconut sambol or pol sambol. This one is made from the flesh of a coconut. Growing up, this was one of my favourite kinds of sambol. It’s one that’s eaten with everything, from rice, as a condiment with boiled root veggies (like potatoes, or yams), roti, bread, or most commonly with a steamed noodle dish made of rice flour (called string hoppers — don’t ask me why it’s called that). Continue reading Sri Lankan Coconut Sambol
You might be asking yourself what the heck pennywort is. It probably also sounds ridiculous on your head. For those who aren’t into botany, pennywort is a low-growing plant with conical-shaped leaves that’s found in swampy areas. The edible kind is scientifically known as Centella asiatica, and is found around Asia. In Sri Lanka, we call it gotu kola, which literally translated means conical-shaped leaf! It’s a bit of a fibrous leaf, similar in texture to kale. Continue reading Pennywort Congee (Kola Kenda)
I’ve always had a soft spot for bananas. I could eat lots and lots of them, but they have to be slightly green for me to eat. I know, quirky eating habits. I had some bananas that were ripening fast, so I knew I had to use them up quick before fruit flies infested the house. I wasn’t quite feeling like making the normal banana bread or muffins or the sort, and I wanted something quick and simple. I was in the mood for cookies, so I figured I would use up the bananas to make cookies. I also was feeling quite lazy, so I wanted to make it as simple as possible… well these turned out to be delicious Continue reading Banana & Peanut Butter Oatmeal Cookies
I had a lot of beets leftover to use up. This smoothie is another recipe in the beets saga. This one is mixed with raspberries, to create a deliciously red smoothie. It can be boosted with a pinch of cinnamon or cayenne. Best of all, it is sugar-free, so no added sugars, relying on the natural sugars of the beets, raspberries, and bananas.
Cashews. Probably my most favourite nut out there. It’s so versatile, I love using it in everything, from stir-fries, to using it as the ‘cream’ component in a sauce or custard. It gives everything a richness and creaminess without feeling heavy…or the use of cream/dairy! And then I thought, what better way to try and use them to create a nut butter!
It’s another one of my overnight crock pot steel-cut oats series! I always try to switch up my oatmeals each week. There was one week I decided to be creative and use beetroot and blueberries for a delicious pink(ish) oatmeal. This one might take a bit more work to prepare, but it really is worth it!
I’ve always wanted to make my own bread, but the thought of having to stand there kneading was a daunting task. Fortunately, I had been reading about ‘no knead’ methods, and well, that clearly was more appealing. Continue reading No Knead Multigrain Bread