What started as a summer panzanella salad magically morphed into the most zingy, fresh, delicious, creamy summer salad on the block. We swapped bread croutons for super flavorful Crispy BBQ Chickpeas (optional but recommended), which add plenty of plant-based protein and fiber. And we skipped the greens and went straight for a rainbow of fresh chopped veggies and fresh pineapple for maximum flavor.

The dressing is shockingly simple and delicious: Just lime juice, tahini, coconut aminos, salt, and pepper. It’s magical! Zingy, savory, salty, and naturally sweet. Perfection! The marriage of these flavors is next level. Plus, just 25 minutes required. Let us show you how it’s done!

Salt, pepper, coconut aminos, and tahini around fresh zucchini, limes, radishes, bell pepper, corn, and pineapple
How to Make This Summer Salad
This salad is filled with fresh, crunchy, seasonal produce including corn, zucchini, red bell pepper, green beans, and radishes. Pineapple adds a naturally sweet, fruity element to take it to the next level!

Cutting board with fresh green beans, zucchini, red bell pepper, corn, radishes, and pineapple
The couldn’t-be-simpler dressing is made by whisking creamy tahini with lime juice for tanginess, coconut aminos for a salty-sweet element, and salt and pepper for added flavor.

Instructions
If you are serving with Crispy BBQ Chickpeas, prepare those first. While they bake in the oven, start on the salad!
In a large mixing bowl, add coconut aminos, lime juice, tahini, and salt and pepper and whisk until well combined and smooth. Taste and adjust, adding more salt and pepper to taste, lime juice for zing/acidity, or coconut aminos for sweetness/depth of flavor.
Add in chopped green beans, bell pepper, zucchini, radishes, corn, and pineapple. Stir gently to evenly coat salad ingredients with dressing. Place your salad in the refrigerator while you finish the Crispy BBQ Chickpeas.
Once the chickpeas are seasoned and cooled, add them to the salad. Enjoy the salad on its own or alongside other classic barbecue fare like vegan burgers and potato salad.
Best when fresh. If preparing in advance, store chickpeas and salad separately. Store salad in the refrigerator for up to 3 days and chickpeas in a sealed container at room temperature for up to 4-5 days.

Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
*Prep time and ingredient count does not include optional Crispy BBQ Chickpeas.

Fork with a bite of fresh chopped vegetables and chickpeas
Creamy Summer Salad (with Crispy BBQ Chickpeas)
The ultimate fresh, no-fuss summer chopped salad with crisp veggies and a zingy lime-tahini dressing. Topped with optional Crispy BBQ Chickpeas, it’s the ultimate summer side! Perfect for BBQs, picnics, and beyond.
Bowl of our fresh summer salad with chickpeas
4 from 1 vote
PREP TIME
25 minutes
TOTAL TIME
25 minutes
Servings
4
(Servings)
CourseSalad, Side
CuisineGluten-Free, Vegan
Freezer FriendlyNo
Does it keep?3 Days
Ingredients
US Customary – Metric
CHICKPEAS optional
1 batch Crispy BBQ Chickpeas
DRESSING
3 Tbsp coconut aminos
1/2 cup lime juice
6 Tbsp tahini
1 pinch each sea salt and black pepper
SALAD
1 cup chopped green beans, cut into 1/2-inch pieces
1 cup chopped red bell pepper, cut into 1/2-inch pieces (or sub other bell pepper)
1 cup chopped zucchini, cut into 1/2-inch pieces (or sub cucumber)
1 cup chopped radishes, cut into 1/2-inch pieces
1 cup fresh corn kernels cut from the cob
1 cup chopped fresh pineapple, cut into 1/2-inch pieces (can try subbing other summer fruit, such as stone fruit or mango)

Bowl of tahini, lime juice, coconut aminos, salt, and pepper
The dressing lathers the veggies for maximum flavor in every bite.

Bowl of creamy summer salad
All that’s left is (optionally) topping with our Crispy BBQ Chickpeas for a smoky, spicy, and seriously addictive final touch.

Bowl of our creamy summer salad recipe with BBQ chickpeas on the side
We hope you LOVE this summer salad! It’s:

Tangy
Crispy
Limey
Savory
Easy
& SO Fresh!

It’s perfect for prepping ahead of time and enjoying throughout the week, taking to BBQs and picnics, enjoying over greens or grain bowls, using as a taco topper, and beyond!

More Creamy Salads
Creamy Vegan Broccoli Salad (Mayo-Free!)
Grilled Corn Salad with Vegan Chipotle Ranch Dressing (30 Minutes!)
Creamy Vegan Cucumber Salad (German-Inspired)
5-Minute Green Salad with No-Mix Tahini Dressing
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Drizzling cilantro sunflower seed dressing over a bowl of greens

More Creamy Dressing Recipes
Easy Green Goddess Dressing (Plant-Based!)
5-Minute Vegan Caesar Dressing
Easy Vegan Ranch Dressing (Oil-Free!)
5-Minute Smoky Chipotle Dressing
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Side view of a jar of cilantro sunflower seed dressing
Creamy Cilantro Sunflower Seed Dressing
Easy, creamy sunflower seed dressing with fresh lemon, garlic, and cilantro. Gluten-free, plant-based, and perfect for salads and bowls. Just 5 ingredients, 1 blender, and 10 minutes required!
AuthorMinimalist Baker
PRINT
Spoonful of creamy cilantro sunflower seed dressing over a jar
5 from 12 votes
PREP TIME
10 minutes
TOTAL TIME
10 minutes
Servings
4
(2-Tbsp servings)
CourseDressing, Sauce
CuisineGluten-Free, Oil-Free, Vegan
Freezer FriendlyNo
Does it keep?4-5 Days
Ingredients
US Customary – Metric
DRESSING
1/4 cup raw unsalted sunflower seeds
3 Tbsp lemon juice (~1 large lemon)
1/4 cup loosely packed fresh cilantro leaves (or sub another soft herb such as basil, parsley, or dill)
2 small cloves garlic (1 small clove = 4 g)
1/4 tsp sea salt
1/3 cup water
FOR SERVING optional
Mixed greens
Sliced veggies (cucumber, red bell pepper, radish, etc.)
Rinsed and drained black beans

Instructions
A small blender works best for making this recipe as written. If using a large, upright blender, triple the batch. If you have a powerful blender, there’s no need to soak the sunflower seeds and you can proceed to the next step. If you do not have a powerful blender, soak sunflower seeds in hot water for at least 30 minutes, then drain.
To a small blender, add all ingredients (sunflower seeds, lemon juice, cilantro, garlic, salt, and water). Blend on high until creamy and smooth.
Taste and adjust as needed, adding more lemon juice for acidity, garlic for zing, fresh cilantro for herby flavor, sea salt to taste, or water to thin (keeping in mind it will dilute the flavor and the dressing will thicken once in the refrigerator).
We like serving on a simple side salad of mixed greens and sliced veggies. Black beans can be added for protein and fiber. Or serve over grain and veggie bowls!
Leftover dressing will keep in a sealed container in the refrigerator for up to 4-5 days. Not freezer friendly.
Video

Notes
*Recipe as written makes ~1/2 cup (120 ml) dressing.
*Prep time does not include soaking sunflower seeds (which is optional).
*Nutrition information is a rough estimate calculated without optional ingredients.

This cilantro sunflower seed dressing was created when we needed something quick & easy for a dinner side salad. It’s cashew-free, soy-free, plant-based, and now a go-to anytime we need something fast, flavorful, and nourishing. Just 5 simple ingredients, a blender, and 10 minutes required. Let us show you how it’s done!

Sunflower seeds, garlic, cilantro, salt, water, and lemon
Why Sunflower Seeds?
Sunflower seeds are the creamy base for this dressing. They’re a mild-flavored, nut-free alternative to cashews, and they’re packed with vitamin E, selenium, vitamins B5 & B6, folate, zinc, and more (source).

Sunflower seeds, garlic, cilantro, lemon juice, and salt in a blender
Other Ingredients
We add lemon to make this dressing bright and citrusy, cilantro for an herby element, garlic for zing, and salt to enhance all the flavors. Once you blend these ingredients up with water, you get a nourishing and flavorful dressing you’ll want to pour on everything!

Top down view of a blender of creamy cilantro dressing
We hope you LOVE this sunflower seed dressing! It’s:

Creamy
Garlicky
Fresh
Versatile
& Quick & easy!

Add it to fresh mixed greens for a simple side salad, or make it more filling by adding sliced veggies and black beans. It’s also great as a dip or for topping grain and veggie bowls. Make it a meal by serving alongside our Spicy Baked Fish Tacos (30 minutes!), Black Bean & Plantain Arepa Sandwiches, Quinoa & Vegetable Stuffed Portobello Mushrooms, Vegan Stuffed Poblano Peppers, or Mexican Green Chili Veggie Burgers.

But the key for best flavor? Using a fresh, ripe mango that is sweet and juicy. Our favorite varieties are champagne (also called Ataulfo or honey mango) and Tommy Atkins mangoes. We’ve had the most luck with buying mangoes that have started turning red or yellow but aren’t yet wrinkly. Then we let them ripen in a warm, shaded spot until deep golden yellow/red and fragrant.

When ready to make salsa, all that’s left to do is finely chop mango, red bell pepper, jalapeño, red onion, and cilantro. Then add a squeeze of lime juice and a little salt and pepper. Once stirred together, it’s ready to serve!

Wooden spoon in a big bowl of mango salsa
We hope you LOVE this mango salsa! It’s:

Tangy
Sweet
Spicy
Crunchy
& Full of flavor!

Enjoy as an appetizer, dip, side, or condiment!

What to Eat with Mango Salsa
It’s perfect for dipping your favorite chips or veggies or topping tacos (bean or fish), burrito bowls, and more!

It would also pair nicely with our Jamaican Jerk Grilled Eggplant (30 Minutes!), Roasted Plantain & Black Bean Vegan Bowl, 1-Pot Smoky Lentil Vegan Taco “Meat”, 1-Pan Mexican Shredded Chicken, and Smoky Tempeh Burrito Bowls.

More Mango Recipes
Creamy Vegan Mango Lassi
Vibrant Mango Salad with Peanut Dressing
Gingery Mango & Berry Smoothie
Chili Lime Mango Margaritas
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Spoonful and bowl of mango salsa surrounded by tortilla chips, cilantro, and lime wedges
Easy Mango Salsa
Flavorful, crunchy, 8-ingredient mango salsa! Perfect for dipping, bowls, tacos, and more. Just 20 minutes and 1 bowl required!
AuthorMinimalist Baker
PRINT
Bowl of our easy mango salsa recipe
4.6 from 5 votes
PREP TIME
20 minutes
TOTAL TIME
20 minutes
Servings
4
(~1/2-cup servings)
CourseAppetizer, Dip, Side
CuisineLatin-Inspired
Freezer FriendlyNo
Does it keep?3 Days
Ingredients
US Customary – Metric
3/4 cup finely chopped ripe mango* (1 large mango yields ~3/4 cup)
1 cup finely chopped red bell pepper (1 small pepper yields ~1 cup)
2 Tbsp finely chopped jalapeño (1 small jalapeño yields ~2 Tbsp)
2 Tbsp finely chopped red onion (or sub green onion for mellower onion flavor)
1/4 cup finely chopped cilantro
2-3 Tbsp lime juice
1/2 tsp sea salt
1/4 tsp black pepper
Instructions
In a small bowl, toss together all of the ingredients (mango, bell pepper, jalapeño, red onion, cilantro, lime juice, salt, and pepper). Taste and adjust flavors as needed, adding more salt for overall flavor, lime for acidity, jalapeño for heat, or mango for sweetness.
Serve with tortilla chips, in burrito bowls, on tacos, or just eat it straight with a spoon!
Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 3 days. Not freezer friendly.
Notes
*Be sure to use a ripe fresh mango that is sweet and juicy. Our favorite varieties are champagne (also called Ataulfo or honey mango) and Tommy Atkins mangoes.
Nutrition information is a rough estimate calculated with the lesser amount of lime juice.

Easy Mango Salsa
Make use of fresh spring and summer produce with this vibrant mango salsa! Sweet mango blends perfectly with spicy jalapeño, zesty onion, and lime juice for a spicy-sweet flavor. Just 8 ingredients, 20 minutes, and 1 bowl required. Let us show you how it’s done!

Sliced mango, cilantro, bell pepper, lime, jalapeño, salt, pepper, and red onion
Origins of Salsa
Salsa is thought to have originated in Central America from the Incas, Aztecs, and Mayans. It dates as far back as the 1500s, when it was used as a condiment to add flavor and spice.

In the early 1900s, salsa’s popularity spread beyond Mexico and Central America, and it began to be commercially manufactured. Many variations exist, including salsa roja, verde, criolla, and more.

And though we’re not sure when or how mango and salsa got married, we’re all for it!

Bowl of chopped mango, bell pepper, jalapeño, cilantro, and red onion
How to Make Mango Salsa
Making mango salsa at home is SUPER easy!

Instructions
If you are serving with Crispy BBQ Chickpeas, prepare those first. While they bake in the oven, start on the salad!
In a large mixing bowl, add coconut aminos, lime juice, tahini, and salt and pepper and whisk until well combined and smooth. Taste and adjust, adding more salt and pepper to taste, lime juice for zing/acidity, or coconut aminos for sweetness/depth of flavor.
Add in chopped green beans, bell pepper, zucchini, radishes, corn, and pineapple. Stir gently to evenly coat salad ingredients with dressing. Place your salad in the refrigerator while you finish the Crispy BBQ Chickpeas.
Once the chickpeas are seasoned and cooled, add them to the salad. Enjoy the salad on its own or alongside other classic barbecue fare like vegan burgers and potato salad.
Best when fresh. If preparing in advance, store chickpeas and salad separately. Store salad in the refrigerator for up to 3 days and chickpeas in a sealed container at room temperature for up to 4-5 days.
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
*Prep time and ingredient count does not include optional Crispy BBQ Chickpeas.

Creamy Summer Salad (with Crispy BBQ Chickpeas)
The ultimate fresh, no-fuss summer chopped salad with crisp veggies and a zingy lime-tahini dressing. Topped with optional Crispy BBQ Chickpeas, it’s the ultimate summer side! Perfect for BBQs, picnics, and beyond.
AuthorMinimalist Baker
Bowl of our fresh summer salad with chickpeas
PREP TIME
25 minutes
TOTAL TIME
25 minutes
Servings
4
CourseSalad, Side
CuisineGluten-Free, Vegan
Freezer FriendlyNo
Does it keep?3 Days
Ingredients
CHICKPEAS optional
1 batch Crispy BBQ Chickpeas
DRESSING
3 Tbsp coconut aminos
1/2 cup lime juice
6 Tbsp tahini
1 pinch each sea salt and black pepper
SALAD
1 cup chopped green beans, cut into 1/2-inch pieces
1 cup chopped red bell pepper, cut into 1/2-inch pieces (or sub other bell pepper)
1 cup chopped zucchini, cut into 1/2-inch pieces (or sub cucumber)
1 cup chopped radishes, cut into 1/2-inch pieces
1 cup fresh corn kernels cut from the cob
1 cup chopped fresh pineapple, cut into 1/2-inch pieces (can try subbing other summer fruit, such as stone fruit or mango)

Bowl of tahini, lime juice, coconut aminos, salt, and pepper
The dressing lathers the veggies for maximum flavor in every bite.

Bowl of creamy summer salad
All that’s left is (optionally) topping with our Crispy BBQ Chickpeas for a smoky, spicy, and seriously addictive final touch.

Bowl of our creamy summer salad recipe with BBQ chickpeas on the side
We hope you LOVE this summer salad! It’s:

Tangy
Crispy
Limey
Savory
Easy
& SO Fresh!

It’s perfect for prepping ahead of time and enjoying throughout the week, taking to BBQs and picnics, enjoying over greens or grain bowls, using as a taco topper, and beyond!

More Creamy Salads
Creamy Vegan Broccoli Salad (Mayo-Free!)
Grilled Corn Salad with Vegan Chipotle Ranch Dressing (30 Minutes!)
Creamy Vegan Cucumber Salad (German-Inspired)
5-Minute Green Salad with No-Mix Tahini Dressing
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Creamy Summer Salad (with Crispy BBQ Chickpeas)
What started as a summer panzanella salad magically morphed into the most zingy, fresh, delicious, creamy summer salad on the block. We swapped bread croutons for super flavorful Crispy BBQ Chickpeas (optional but recommended), which add plenty of plant-based protein and fiber. And we skipped the greens and went straight for a rainbow of fresh chopped veggies and fresh pineapple for maximum flavor.

The dressing is shockingly simple and delicious: Just lime juice, tahini, coconut aminos, salt, and pepper. It’s magical! Zingy, savory, salty, and naturally sweet. Perfection! The marriage of these flavors is next level. Plus, just 25 minutes required. Let us show you how it’s done!

Salt, pepper, coconut aminos, and tahini around fresh zucchini, limes, radishes, bell pepper, corn, and pineapple
How to Make This Summer Salad
This salad is filled with fresh, crunchy, seasonal produce including corn, zucchini, red bell pepper, green beans, and radishes. Pineapple adds a naturally sweet, fruity element to take it to the next level!

Cutting board with fresh green beans, zucchini, red bell pepper, corn, radishes, and pineapple
The couldn’t-be-simpler dressing is made by whisking creamy tahini with lime juice for tanginess, coconut aminos for a salty-sweet element, and salt and pepper for added flavor.

This is one of my favourite warming dishes. cooking the lentils in coconut milk makes each bite much creamier, while the tomatoes, cumin, paprika, chilli and curry powder add such a lovely blend of flavours.

ingredients
400g green lentils, washed and drained
2x 400g cans coconut milk
3 garlic cloves, peeled and chopped
2 large tomatoes, cut into small pieces
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon hot chilli powder
1 teaspoon chilli flakes, optional
method
place a pan over a medium heat.
add the chopped garlic with olive oil and salt and let that cook for 1-2 minutes before adding all the spices, followed by the chopped tomatoes.
stir well, letting the garlic and spices fry together for a few minutes before stirring through the lentils, followed by the coconut milk.
bring the mix to the boil, before reducing to simmer over a low temperature.
leave to cook, uncovered, for about 1 hour until thick and creamy – making sure to stir it every 10-15 minutes, ensuring it doesn’t stick to the bottom of the pan and adding a splash of water if it feels like it’s drying out.
once cooked, stir through a little more salt and serve. we love it with avocado, chilli flakes and coconut yoghurt.

This is great for warm, sunny breakfasts. it’s sweet and creamy, and so easy to make. i love the pink colour too! feel free to mix up the berries, it’s lovely with blueberries, strawberries and blackberries too.
ingredients
150g frozen raspberries
100ml coconut milk (from a carton, not tinned)
1 tablespoon of almond butter
1 large frozen banana
To serve
sprinkle of fresh or frozen raspberries
a handful of coconut chips
1 tablespoon of almond butter
method
place all of the smoothie bowl ingredients into a blender and pulse until smooth.
once smooth, pour into a bowl and top with coconut chips, raspberries and a drizzle of almond butter.
miso aubergines
these miso aubergines are ridiculously moreish! the sweet miso dressing tastes delicious with the charred, gooey aubergine. i love serving these as a side dish to noodle salads, stir fries or even just enjoying them on their own with a little extra dressing drizzled over the top.

ingredients
2 aubergines, halved and quartered
2 tablespoons toasted sesame oil
1 tablespoon tamari
2 tablespoons date syrup
4 tablespoons brown miso paste
2 tablespoons mirin
2 red chillies, deseeded and sliced
2 tablespoons olive oil
pinch of sesame seeds
method
preheat oven to 190c, fan setting.
mix together the oil, date syrup, brown miso paste and mirin into a smooth paste.
cut lines into the aubergine halves and pour over the paste. place onto a baking tray and cook in the oven for 45-50 minutes.
sprinkle with sesame seeds and fresh chillies.

This curry is full of incredibly nourishing ingredients, each bite is so incredibly flavoursome and comforting with big chunks of tender sweet potato and green lentils cooked in creamy coconut milk and tins of juicy tomatoes, then flavoured with a blend of ginger, cumin and turmeric! we love it served on a bed of piping hot brown rice, but quinoa or homemade mash potato are also amazing sides for this! it’s an amazingly inexpensive meal too, all the ingredients are available at any supermarket and it’s the easiest thing to make for a big group of friends and family!

ingredients
2 large sweet potatoes (mine weighed 500g), peeled and cut into bite sized chunks
1 and a 1/2 cups of green lentils (500g)
2 x 400g tins of coconut milk
2 x 400g tins of tinned tomatoes
a big handful of fresh coriander leaves (25g)
1 tablespoon of turmeric
1 tablespoon of cumin
1 tablespoon of ground ginger
salt and pepper
juice of 1 lemon
method
preheat oven to 180c, fan setting.
place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large saucepan or even better a cast iron casserole dish, allow these to heat until they begin bubbling. at this point add the sweet potato cubes, lentils, plus salt and pepper.
once everything is mixed simply place the lid on the pot and place it in the oven to cook for 45 minutes to an hour, until the potatoes are soft and everything tastes delicious! at this point squeeze the lemon juice into the pot and then serve.

This is such a warming, easy supper that is really simple to throw together with kitchen cupboard ingredients and some fresh veg.

ingredients
1 onion (peeled and chopped)
3 garlic cloves (peeled and chopped)
1 tablespoon of curry powder
1 heaped teaspoon of ground turmeric
1 heaped teaspoon of ground cumin
a pinch of chilli flakes
1 x 400g (14oz) can of chickpeas (drained)
2 servings of brown rice (i use short grain and used leftover rice here, which i heated thoroughly before serving)
100g chestnut mushrooms
two handfuls of fresh spinach
1 lemon
large pinch of sea salt
pinch of pepper
1 x 400g (14oz) can of coconut milk
method
cook the rice.
the rest of the meal will take 15 minutes to make, so start it when the rice is almost ready.
dice the garlic and the onion. place them in a large frying pan with a drizzle of olive oil, lots of salt and pepper. sauté for five minutes or so until they soften.
while they cook, slice the mushrooms.
stir in the spices, letting them toast for a minute before adding the chickpeas and mushrooms. let them cook for five minutes before adding the coconut milk and brown rice.
bring to the boil, simmer for a few minutes, then turn down the heat, stir through the spinach and allow it to wilt.
finally add the lemon juice.

In a small bowl, mix the coconut oil and lavender oil. Apply the mixture to dry hair and let it sit for 15 minutes. Then wash it with a shampoo without additives and rinse. If the washing is insufficient, you can purify by washing it with vinegar again.

In a small bowl, mix two tablespoons of pure coconut oil (more fluid at room temperature) with three drops of rosemary oil and three drops of lavender oil. Lightly wet your hair. Apply the mixture evenly on your hair with your hands or a brush. Let it sit for 30 minutes. You can wear a shower cap to move freely. Rinse your hair and wash with shampoo.

In a small bowl, mix a tablespoon of coconut oil, a tablespoon of honey and 3-5 drops of chamomile oil, and make a paste. Spread the mixture from the roots to the ends. Comb the hair open with the help of a wide-mouthed comb. Warm a head towel and wrap it around your hair. Let it sit for 30 minutes. In the meantime, you can sip a delicious chamomile tea prepared for yourself. When the time is over, wash your hair with shampoo. You can repeat the washing process several times.

Ingredients
230g desiccated coconut
6 tablespoons of maple syrup
200g dark chocolate
Method
Place 200g of the desiccated coconut and maple syrup into a powerful food processor and blend until the mixture becomes a slightly liquidy substance, this can take up to 8 minutes of blending time. When the mixture is right, it will hold together when you press it in your hands.
Place a large pan over a medium heat and add the rest of the desiccated coconut. Cook for a few minutes, stirring continuously, until golden. At this point, remove from the heat and pour into the mixing bowl with the rest of the mixture.
Mix really well to ensure everything is evenly distributed in the mix.
Spoon equal amounts of the mixture into 4x 60g moulds and press down firmly. The bites that we make are quite big, so if you don’t have moulds or you would like to make them a little smaller, you can simply roll them into small balls using your hands and place them onto a plate.
Melt half of the chocolate in a pan over a low heat, ensuring the chocolate does not burn. Pour the melted chocolate over the coconut bites and place in the freezer to set for at least an hour. If you have made them into little balls, simply drizzle them in the chocolate and place in the freezer.
Once the chocolate has set, remove the bites from the freezer and melt the rest of the chocolate. Pour the melted chocolate over the other side of the bites (or balls) and place back in the fridge to set.
these dark chocolate coconut bites are made from only 3 ingredients and couldn’t be more simple to make. the maple and coconut is blended together to create a thick, chewy centre with a little toasted coconut mixed through to give it even more flavour, while the rich chocolate coating adds a delicious crunch.

Ingredients
150g frozen raspberries
100ml coconut milk (from a carton, not tinned)
1 tablespoon of almond butter
1 large frozen banana
To serve
Sprinkle of fresh or frozen raspberries
A handful of coconut chips
1 tablespoon of almond butter
method
Place all of the smoothie bowl ingredients into a blender and pulse until smooth,but feel free to substitute with your favourite.
Once smooth, pour into a bowl and top with coconut chips, raspberries and a drizzle of almond butter.
This is great for warm, sunny breakfasts. it’s sweet and creamy, and so easy to make. i love the pink colour too! feel free to mix up the berries, it’s lovely with blueberries, strawberries and blackberries too. Place all of the ingredients into a blender or food processor. we love to use almond milk here, but feel free to substitute with your favourite plant-based alternative. we love to use almond milk here, but feel free to substitute with your favourite.

Instant pot khao soi isn’t actually much faster (if it is at all) but if you want the easy cleanup and no smells feature of the instant pot:

Add chicken stock, coconut milk, red curry paste, garlic, ginger, and chicken to the insert.
Set the pressure to high and cook for 5 minutes.
Cook and drain the egg noodles while the Instant Pot is doing its magic. Divide the noodles into deep bowls.
Quick release when the Instant Pot is done, remove the chicken, and shred it. Divide the chicken between the bowls.
Season the soup with fish sauce and sugar
Assemble. Ladle the soup on top of the noodles and chicken. Top with lime wedges and cilantro, and enjoy!
Extra toppings for khao soi
The best part of khao soi are the extra toppings. So if you want a vibe, be sure to include these on the side to top your bowl:

Crispy noodles. The best part! Crunchy, crispy, nutty, rich deep fried egg noodles. This is pretty simple, just heat up a bit of oil in small pot and deep fry over medium heat until the egg noodles are crispy and brown. Drain on paper towels. You can also cut up some wonton wrappers and fry those too.
Sliced shallots. Sharp and sweet raw spicy heat.
Lime wedges & cilantro. A squeeze of tart acidity rounds out the flavors whlie the chopped cilantro adds freshness.
Egg ribbons. These aren’t traditional, but I like making egg ribbons to swirl into the noodles.
Extra chili paste. Have a little dish of prik pao (Thai chili sauce) so you can add some extra spice if needed

This is one of my favourite warming dishes. cooking the lentils in coconut milk makes each bite much creamier, while the tomatoes, cumin, paprika, chilli and curry powder add such a lovely blend of flavours.

ingredients
400g green lentils, washed and drained
2x 400g cans coconut milk
3 garlic cloves, peeled and chopped
2 large tomatoes, cut into small pieces
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon hot chilli powder
1 teaspoon chilli flakes, optional
method
place a pan over a medium heat.
add the chopped garlic with olive oil and salt and let that cook for 1-2 minutes before adding all the spices, followed by the chopped tomatoes.
stir well, letting the garlic and spices fry together for a few minutes before stirring through the lentils, followed by the coconut milk.
bring the mix to the boil, before reducing to simmer over a low temperature.
leave to cook, uncovered, for about 1 hour until thick and creamy – making sure to stir it every 10-15 minutes, ensuring it doesn’t stick to the bottom of the pan and adding a splash of water if it feels like it’s drying out.
once cooked, stir through a little more salt and serve. we love it with avocado, chilli flakes and coconut yoghurt.

This is such a warming, easy supper that is really simple to throw together with kitchen cupboard ingredients and some fresh veg.

ingredients
1 onion (peeled and chopped)
3 garlic cloves (peeled and chopped)
1 tablespoon of curry powder
1 heaped teaspoon of ground turmeric
1 heaped teaspoon of ground cumin
a pinch of chilli flakes
1 x 400g (14oz) can of chickpeas (drained)
2 servings of brown rice (i use short grain and used leftover rice here, which i heated thoroughly before serving)
100g chestnut mushrooms
two handfuls of fresh spinach
1 lemon
large pinch of sea salt
pinch of pepper
1 x 400g (14oz) can of coconut milk
method
cook the rice.
the rest of the meal will take 15 minutes to make, so start it when the rice is almost ready.
dice the garlic and the onion. place them in a large frying pan with a drizzle of olive oil, lots of salt and pepper. sauté for five minutes or so until they soften.
while they cook, slice the mushrooms.
stir in the spices, letting them toast for a minute before adding the chickpeas and mushrooms. let them cook for five minutes before adding the coconut milk and brown rice.
bring to the boil, simmer for a few minutes, then turn down the heat, stir through the spinach and allow it to wilt.
finally add the lemon juice.