brown rice + pearl barley + coconut breakfast

You need 1 cup containing

• 1 tablespoon coconut flakes
• 1 tablespoon pearl barley (stimulates the break-down of fat in the cells)
• brown rice

Transfer the dry ingredients to a pot. Add one cup of water and let the rice mixture soak for at least two hours or overnight.

Add another cup of water, a pinch of salt, cook for approx. 30 minutes on low heat until the water is soaked up completely. Finally, stir in a few tablespoons of coconut milk.

Enjoy it pure, with a teaspoon of honey or with fruit.

browntop millet + coconut bread/waffles
(serves 2)

• 1 cup ground browntop millet or browntop millet flour
• 1/2 cup coconut flakes
• a pinch of salt
• 1 cup of lukewarm water

Mix all ingredients, form little rounds and bake until crispy. If you opt for the waffle method, fill small portions into the waffle maker.

eggplant curry

Start with crushing garlic, ginger, cumin and whole cardamom seeds in a mortar.

In a frying pan heat coconut oil.
Add a teaspoon mustard seeds and the crushed garlic, ginger, cumin and cardamom.
Add, in the following order and stir fry

• chopped onions (generous amount)
• curry (and pandan) leaves
• a piece of cinnamon
• curry powder
• mustard
• salt
• coconut vinegar
• crushed black pepper

Add thin coconut milk, the eggplant and mango chutney to taste.

Let the eggplant curry simmer for a few minutes to combine the flavours giving it an occasional stir.

fish curry

Crush the garlic in a mortar and cut the fish (eg. Spanish mackerel) in bite-sized pieces.

In a pot (still without heat) combine

• the fish
• curry powder
• curcuma
• pepper
• salt
• curry leaves
• pandan leaves
• mustard
• chopped onions
• crushed garlic
• tamarind paste
• fenugreek

Add thin coconut milk (Aroy-D) and put on the heat.

After a while add thick coconut milk to the curry for a creamier result.