Coconut oil is the oil taken from the meat of a coconut, and it is revered for its far-reaching health benefits. It is composed of medium chain triglycerides (MCTs), saturated fat that can help to lower cholesterol and balance HDL-to-LDL ratios. MCTs can also improve energy and aid in weight loss. Unlike other fats, MCTs are sent directly to the liver for use, giving the body a burst of energy, rather than being stored as fat. Coconut oil is also nature’s richest source of lauric acid (a type of MCT), which is abundant in breast milk and has strong anti-infective properties. Studies indicate that lauric acid may be effective against H. pylori, MRSA, and even influenza.

Classified as a “functional food,” coconut oil provides many health benefits beyond its nutritional content. Coconut oil contains anti-microbial and anti-fungal properties, making it excellent for immune system stimulation. It can help our body’s defense against both viruses and bacteria, as well as yeast, fungus and Candida. Coconut oil also has the ability to affect hormones, and has also been shown to stimulate the thyroid while balancing blood sugar. As a result, it increases metabolism – meaning the simple act of increasing your dietary fat intake via coconut oil can help you to reach your weight goals.

Moroccan Roasted Garlic Pesto & Cashew Pizza

recipe here

Green Cheese Toasts with Pesto, Avocado & Mozzarella

serves 1

  • 2 slices toast bread
2 tbsp pesto

  • 2 slices mozzarella cheese

  • handful fresh rucola
  • ¼ avocado, sliced

  • 2 tbsp goat cheese, crumbled
olive oil

Spread 1 tbsp of pesto on each slice of the bread. On one slice place cheese, avocado, goat cheese, rucola, cover with a second slice of cheese and top it with second slice of bread. Press together gently.

To make it delicious you should toast it. To do so heat 1 tablespoon olive oil in a frying pan over medium low heat and fry the sandwich until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.

175g dried figs
300ml apple juice
75g butter
175g wholemeal flour
225g grated carrot
2tsp allspice
1/2tsp fennel seeds
stew figs for 30 mins in the apple juice, drain and pur’ee.
Preheat oven to 160*C and line 18cm tin.
Beat butter till creamy.
Beat the eggs, mix the flour & spices and beat into butter.
Stir in carrot & fig puree. Spoon into tin and bake 1 hr. Allow to cool for 10 mins then turn out.


175dried figs

300ml apple juice



175wholemeal flour

225g grated carrot

2tsp allspice

1/2tsp fennel seeds


  • stew figs for 30 mins in the apple juice, drain and pur’ee.

  • Preheat oven to 160*C and line 18cm tin.

  • Beat butter till creamy.

  • Beat the eggs, mix the flour & spices and beat into butter.

  • Stir in carrot & fig puree. Spoon into tin and bake 1 hr. Allow to cool for 10 mins then turn out.


Crayfish & Beetroot Mousse Sandwich - A Swedish Lobster Roll

For 4 people you need

crayfish, cooked, 16

sourdough bread 8 slices

dill, snipped, a small bunch

Slice the crayfish.

For the beetroot mousse

beetroot, unpeeled, 1 (you will need 100g / 3.5 ounces for the mousse)

bay leaf 1

olive oil 1 tablespoon


Cook the beetroot with the bay leaf in salted water for 45 minutes or until the root is soft. Purée 100g / 3.5 ounces of the beetroot in a blender with the olive oil and season with salt.

For the mayonnaise

organic egg yolks 2

olive oil 50ml / 2 ounces

freshly squeezed lemon juice 1 tablespoon

sour cream or crème fraîche 2 teaspoons

a pinch of salt

Drop the egg yolks into a mug which should be just big enough for a stick mixer to fit in it. Start mixing and slowly pour in the oil. When the dip is thick and creamy season with salt and lemon juice and stir in the sour cream.

To assemble the sandwich

Spread some mayonnaise on a slice of bread, add dollops of the beetroot mousse and the sliced crayfish meat on top. Sprinkle with dill and a bit more mayonnaise and close the sandwich with another slice of bread.

Pork Miso Soup (Tonjiru) (by Miki Nagata)

pork, burdock, carrot, Japanese radish, white long green onion, shiitake mushroom, fried bean curd, pumpkin, Moroccan green bean, dashi, miso, sesame oil

Roasted Garlic, Pumpkin & Leek Soup

Serves 4


  • 2 cups pumpkin purée
  • 1 head garlic
  • 2 stalks leek
  • 2 cups chicken broth (more if needed)
  • 1/2 cup milk
  • 1/2 tsp cayenne pepper
  • salt
  • olive oil


  1. Preheat oven to 350F. Roast garlic cloves drizzled with olive oil on a baking pan for about 35 minutes.
  2. Discard the dark green part of the leek. Cut the stalks lengthwise. Rinse under water to remove any dirt. Roughly chop.
  3. Heat up a pan on medium high heat. Add a bit of olive oil and chopped leek. Stir fry for about 5 minutes until soft and starting to colour.
  4. Reduce the heat to medium low. Add pumpkin purée and roasted garlic. Stir for about 30 seconds and add 1 cup chicken broth. Using an immersion blender, mix until smooth.
  5. Gradually add the rest of the broth and the milk until you like the consistency.
  6. Season with cayenne pepper and salt.

Fire-Roasted Poblano Pepper & Eggs

A Mexican ranch inspired breakfast recipe featuring fire roasted poblano peppers, a deep earthy tomato chilli sauce, eggs sunny side up, and avocado.


  • 1 teaspoon olive oil
  • 2 large poblano peppers
  • 4 eggs
  • 1 cup shredded Monterey Jack cheese
  • 1 medium ripe avocado, seed and pit removed and thinly sliced
  • 2 tablespoons chopped fresh parsley
  • 8 small corn tortillas
  • Tomato chilli Sauce (recipe below)
  • *Tomato chili sauce recipe*
  • One 14.5 ounce can diced tomatoes
  • ¼ cup water
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoon cocoa powder
  • 1 teaspoon garlic salt
  • 1 chicken bouillon cube
  • Sauce Directions:
  • Stir in the tomatoes, water, chilli powder, cumin, cocoa powder, garlic salt, and bouillon cube to a small pot and bring to boil.
  • Reduce the heat to a low simmer and cook for 7 minutes. Carefully puree the hot mixture with a hand immersion blender, standalone blender, or food processor.


  1. Drizzle the olive oil onto a paper towel. Rub the dry, clean poblano peppers with the oil soaked paper towel. Roast each chilli directly on a gas stove over medium high heat, turning occasionally until the peppers are charred all over. Set the chilies aside.
  2. *If you don’t have a gas stove, line a baking sheet with foil. Broil the chilies on high heat until charred evenly.
  3. Preheat the oven to 400 degrees F. While the chilies are cooling, make one batch of the tomato chilli sauce.
  4. Cut the roasted poblano peppers in half, length wise. Remove the stem and seeds.
  5. Place four oven proof rimmed plates or bowls on top of a baking sheet. Using all but 2 tablespoons of the tomato chilli sauce, divide and spoon the sauce equally over 4 medium oven proof serving plates or bowls.
  6. To each plate, add a half pepper over the sauce, charred side down. Carefully crack open an egg over each pepper. Sprinkle two tablespoons of shredded cheese over the eggs and some of the red sauce.
  7. Bake the stuffed poblanos for 8-10 minutes until the whites of the eggs are cooked and the yolk is still runny.
  8. Carefully remove the plates from the oven.
  9. Top each plate off with ¼ of the avocado slices, ½ tablespoon of remaining tomato chilli sauce, and ½ tablespoon chopped parsley.
  10. Serve each bowl with charred corn tortillas.
  11. *To char tortillas, carefully toast and char each dry tortilla over an open gas flame on both side using a low medium flame.

Stir-Fried Clams in Black Bean Sauce

2 servings


  • 1 1/2 pounds fresh clams, scrubbled/washed thoroughly
  • 2 tablespoons oil
  • 4 slices ginger
  • 3 cloves garlic, thinly sliced
  • 1 scallion, cut into 2-inch pieces
  • 1 long green pepper, sliced (you can seed the peppers if you like)
  • 1 long red pepper, sliced
  • 1 tablespoon fermented black beans, rinsed and drained
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1/8 teaspoon pepper
  • 1 teaspoon soy sauce (optional)
  • 2 tablespoons cornstarch and 2 tablespoons water, mixed into a slurry
  • 3 tablespoons chopped cilantro

Before you do anything, make sure that your clams are washed thoroughly.

When your ingredients have been prepared and you’re ready to cook, heat the oil in your wok over high heat. Add the ginger and allow it to caramelize (about 20 seconds), taking care not to burn it.

Next, add the garlic, scallion, peppers and fermented black beans, and stir fry the mixture for about 10 seconds. Add the clams. Pour in the Shaoxing wine around the perimeter of the wok, and immediately cover it.

Cook until the clams begin to open. At this point, the liquid in the wok should be boiling and generating steam when the wok is covered. The time for the clams to cook and open up depends upon the size and type of the clams you are using and how hot you can get your stove. Once a good number of them have opened, remove the cover and give everything a stir.

Stir in the sugar, sesame oil, pepper. Discard any of the clams that didn’t open. Now taste the sauce. If it’s not salty enough, you can add a little bit of soy sauce. Once your satisfied with the flavor of the sauce, add about half of the corn starch slurry to the liquid in the wok and stir. Add more slurry if needed to further thicken the sauce.  Discard any clams that have not opened because it probably means they are dead – better safe than sorry!

Stir in the chopped cilantro and gently stir the mixture so the sauce coats the clams. Serve immediately.

5 min Scallion-fat Noodles


  • 1 serving (7 oz/200 grams) of fresh thin Asian noodle, or equivalent amount of dried noodle
  • 2 strips of fatty bacon, thinly sliced
  • 2 large/5 skinny scallions, cut into thin segments
  • 1/2 tsp of ground white pepper, plus more to sprinkle
  • 2 tbsp of soy sauce
  • 1/2 tbsp of Asian black vinegar (balsamic vinegar can be a substitute in this particular case)
  • 1/4 tsp of light brown sugar
  • 1/4 tsp of dark soy sauce, for colour

Bring a large pot of water to boil.  Meanwhile, cook fatty bacon strips in a skillet over medium-high heat, until rendered and browned, then remove with a slotted spoon and set aside.  Check if there is about 3 tbsp of bacon fat in the skillet, if not, add more oil to meat 3 tbsp.  Heat the oil over high heat until almost smoking, then add the scallions all at once.  Cook until the scallions are deep-browned and almost burnt (very important in order to get the right flavour), stir in the ground white pepper, then turn off the heat and set aside.  Combine soy sauce, black vinegar, light brown sugar and dark soy sauce in a large bowl.

Cook the noodle according to instructions.  Cooking-time varies, but in general, fresh noodles cook faster than dried noodles.  Drain the cooked noodle and transfer to the bowl with the soy sauce-mixture.  Add the reserved bacon bits, all the caramelized scallions and all its oil.  Sprinkle with a bit more ground white pepper, mix well, and eat immediately.


yields 6


8 tbsp. cold unsalted butter (cut into smaller pieces)
1 1/3 cups all-purpose flour
1 tbsp. sugar
1/4 tsp. salt
4 tbsp. ice water

In a food processor, combine the flour, sugar and salt.  Pulse 2 or 3 times to mix.

Add the butter pieces and pulse 8-10 times until the mixture forms large, coarse crumbs.

Add the ice water a little at a time and pulse 10-12 times until the dough begins to form.

Transfer the dough to a work surface and shape it into a 6-inch disk.  Wrap it in plastic and chill for at least 1 hour.


1 (15 oz.) can pumpkin puree
3 large eggs
3/4 cup firmly packed brown sugar (dark or light)
1 cup evaporated milk
2 tbsp. unsalted butter, melted
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt

Preheat the oven to 350 degrees F.

If you’re using 6 mini cocottes or ramekins, cut your dough into 6 equal pieces and roll them out into circles.  Line your cocottes with the dough circles and trim & press with a fork to finish the edges.

If you’re using a regular 9-inch pie dish, roll out the dough into 1 large circle and line your dish, trimming to finish the edges.  For 1 large pie, you’ll need to partially pre-bake the crust.  To pre-bake, raise your oven temperature to 400 degrees F.  Line your pie crust with heavy duty tin foil and fill it with uncooked rice or beans to weigh it down and prevent bubbles from forming during the bake.  Place it in the oven, and bake for about 20 minutes until the edges are lightly browned.  Set the pie dish on a wire rack to cool before adding your filling.  Lower the oven temperature back to 350 degrees F.

In a large bowl, combine the pumpkin puree, eggs, brown sugar and evaporated milk.  Whisk until smooth.

Slowly whisk in the melted butter, vanilla, cinnamon, ginger, nutmeg and salt until the mixture is smooth and well blended.  Pour the filling into your crust(s).

Bake until the filling is set, 50-55 minutes (same bake time for individual pies & 1 large pie).  The center should jiggle slightly when the pan is given a gentle shake.

Transfer to a wire rack and let cool completely.

Vanilla Bean Whipped Cream:

1 cup heavy whipping cream
2 tbsp. confectioners’ sugar
1 tsp. vanilla bean paste (or vanilla extract)

In the bowl of a stand mixer, combine the cream, confectioners’ sugar and vanilla.

Beat with the whisk attachment on medium-high speed until medium peaks form.  Medium peaks are just able to hold their shape, but are still soft.

Drop a dollop of cream on each individual pie, or on each slice as you’re serving.

Chocolate Cherry Crumble

3 cups pitted cherries, chopped (fresh or frozen)
1 orange, juiced & zested
1 bar of your favorite dark chocolate, chopped

1 cup almond meal/flour
½ cup raw almonds
8 pitted dates
½ tsp vanilla bean (powder or extract)
¼ cup melted coconut oil

Preheat the oven to 375 degrees.  Pit & slice the cherries, if using fresh cherries, or chop the thawed frozen cherries.  Place in medium sized baking dish.  Sprinkle with the orange juice and zest. Evenly spread the chopped chocolate chunks.

In a food processor, combine the raw almonds and pitted dates. Pulse until broken down.  Add the remaining ingredients and process until well combined.  Sprinkle across the filling. Cover the dish with foil and place in the oven to bake for 30-40 minutes, or until the filling is cooked and crumble is golden brown. Serve with a big scoop of Larry & Luna’s Coconut Dream Vanilla Bean Ice Cream!



Italian Rustic Bread Roll (by Sara)
recipe for Tuscan bread here

Italian Rustic Bread Roll (by Sara)

recipe for Tuscan bread here

Chakin-shibori Dessert with Sweet Potato (by Miki Nagata )

Annou sweet potato paste, sweet white bean paste, purple sweet potato powder.