thai mussels {from market to table}

We have done a very poor job of utilizing the LA Farmers’ Markets since moving here.

So last Thursday I decided that I wasn’t going to plan every single meal of next week like I normally do. I would go to the Hollywood Farmers’ Market (considered one of the best in LA) Sunday morning and make dinner out of our findings! Sadly, this is kind of my idea of living on the edge… ;)

The farmers’ market was amazing, and I now vow to visit more often. It was the perfect way to spend Sunday morning and I was able to buy all of the vegetables and fruit I needed for the week!

Soon after we started browsing (and people dodging/celebrity spying) I spotted some pak choi (bok choy) and had just seen a recipe on Fake Food Free that I wanted to try out (Ginger Soy Pak Choi) so our meal immediately took an Asian twist.

Then we were at the Oyster Boys stand and I over-heard one of the Oyster Boys describing Thai Mussels…um, done. Actually, we decided it over a few oysters. Um, yum.

So following his instructions, we combined coconut milk and veggies in a large pot and let the mussels cook away. Can we just take a second to discuss how amazing fresh lemongrass smells?! I almost didn’t want to throw it in the pot.

The thai mussels were incredible – the flavors so complex and spicy, creamy and fresh – all at the same time. And so easy! Mussels always strike me as complicated or a lot of work, but they really aren’t!

Thai Mussels

by Emily Dingmann

Prep Time: 10 min

Cook Time: 15 min

Keywords: gluten-free Thai

Ingredients (2 servings)

  • 1 Tbsp coconut oil
  • 4 cloves garlic, roughly chopped
  • 1 Tbsp minced ginger (2 inch piece)
  • 5 inch piece of lemongrass, cut in 1 inch pieces
  • 1 tsp red pepper flakes (adjust to preference)
  • 1 can light coconut milk
  • 1 cup white wine
  • sriracha to taste
  • 1 small red pepper, sliced
  • 2 lbs fresh mussels
  • brown rice
  • fresh cilantro for garnish

Instructions

Heat coconut oil in large pot.

Add garlic, ginger, lemongrass and saute for about 2 minutes.

Add coconut milk, wine and red pepper.

Bring to a boil and add mussels to pot.

Simmer until mussels open, about 10 minutes.

Serve over rice and veggies and garnish with cilantro.

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review: coconut water purity

I have a renewed obsession with coconut water.

But this isn’t any old coconut water. It’s Yoga Earth Coconut Water Purity which is a coconut water powder that comes in an individual serving making it portable without a need to refrigerate! (I don’t know about you but coconut water needs to be ice-cold!)

Mainly I drink it after a hot yoga class and I can tell how much it helps me re-hydrate. When I don’t drink coconut water, I’m really thirsty the rest of the day. When I drink a coconut water after class my thirst levels are normal. That is my scientific study. :)

Love:

  • that it is portable – I’ve been taking it to yoga to drink after class
  • it goes through airport security, so I was able to stay hydrated during holiday travel
  • the flavor – it is incredible!
  • that the strength can be altered depending on your preference

Wish:

  • it was sold in stores! Right now, it can be purchased online or at various yoga studios

review: earth balance coconut spread

At a food show a few months ago, I tried- and loved - Earth Balance’s new Coconut Spread. It is now in stores, have you seen it?

I really enjoy coconut oil as a toast topping but this Coconut Spread is a great way to introduce coconut oil into your diet if you’ve been a little hesitant until now. It spreads just like butter and can be used in place of butter.

Like:

  • great coconut flavor
  • versitale: can use for baking, cooking, spreading and in place of butter
  • vegan, soy-free, gluten-free and non-GMO
  • all of the recipe ideas on their website (Coconut Spread Recipe Ideas)
  • comes packaged like other butter alternatives

Wish:

  • I have no wishes…that is a first! The only thing that I’m unsure about is that I’m not sure there is a need to have both coconut oil and coconut spread…

 

 

review: kelapo coconut oil

I’m a huge fan of coconut oil. And it always helps when it is organic and fair trade like Kelapo. I have a little more work before I’ve completely convinced my Dad that it isn’t as bad as it might outwardly appear (he works in Cardiac Rehab and they really don’t take too kindly to those high saturated fat levels) but I’ll be patient. :)

On the outside, coconut oil has gotten kind of a bad rap, but it’s rather dated information in my opinion. Many studies have been done and show that coconut oil can actually promote heart health, act as an antimicrobial, absorb nutrients and minerals and help fight the signs of aging. (And you know I’m a believer in everything in moderation anyway.)

I use coconut oil in many different ways – for popping pop corn, on Hemp Bagels, in baked goods, in stir-frys as well as in smoothies.  The flavor is slightly sweet and the texture luxurious. Summer is a perfect time for a tropical-tasting smoothie, full of good fats, don’t you think?

Orange Strawberry Smoothie

  • 3/4 cup frozen strawberries
  • 3/4 cup almond milk
  • 3/4 cup orange juice
  • 1 Tbsp coconut oil

Blend ingredients together until somewhat smooth. The coconut oil will harden in little chunks, but I kind of like them while drinking my smoothie. When I’ve made it with a banana instead of berries it reminds me an orange julius.  :)


Have you tried coconut oil? Like it?

Disclaimer: Kelapo sent me coconut oil to review. The opinions are my own.