Article Newsletter Green Community Newsletter - September 2016 - Part 1

Green Community Newsletter - September 2016 - Part 1

By all these lovely tokens September days are here, With summer's best of weather And autumn's best of cheer -Helen Hunt Jackson. Welcome September! After months of hot summer months, we are now anticipating the rainy season in Jakarta, which brings abundance harvest of tasty fresh produce. Check out our monthly favorite product and recipes for a simple and healthy meal!

Product of the Month

Vegan Coconut Yoghurt
Coconut yogurt is a healthy alternative that's made with coconut milk instead. In addition to being dairy free, coconut yogurt also supplies several key vitamins and minerals and can have live and active cultures just like milk-based yogurts.

A 6-ounce serving of unsweetened coconut yogurt contains 75 calories and 6 grams of fat, of which about 5 are saturated. Much of the saturated fat in coconut yogurt is in the form of medium-chain triglycerides, which can help control weight, reduce the risk of atherosclerosis and boost immunity, according to a 2013 article in "Nutrition Review."

Six ounces of unsweetened coconut yogurt has 6 grams of fiber, which is 24 percent of the 25 grams women need each day and 16 percent of the 38 grams men require. Coconut yogurt is a good source of bone-building calcium with between 25 and 30 percent of the daily value in each 6-ounce serving.


Recipes of the Month

Summer Paradise Smoothie
Vitamin and antioxidant packed smoothie, perfect for a morning pick-me-up!

What we need:
2 cups chopped fresh pineapple
1/2 cup coconut milk
1 (6 oz) container of coconut yogurt 2 tablespoons coconut meat
1 cup ice
Coconut Flakes, for garnish, optional Serves 2

Steps, steps, steps:
Combine the pineapple, coconut milk, yogurt, coconut meat, and ice in a blender. Blend until smooth. Pour smoothie into two glasses and garnish with coconut flakes, if using. Serve immediately.

Carrot Vegan Pasta with Coconut Lime & Ginger Sauce
Living in Jakarta, we have our fair share of hot and humid weather and I’ve gradually switching over to cooking with minimal effort. Basically this means if I can prepare a dish for under 10 minutes and I don’t have to turn on the oven I’m good. When we think of the end of summer cooking, we think of raw, fall staple vegetables (I'm thinking Carrot!), fresh tangy taste and light warm seasonings. Growing up, our mothers told us to eat our vegetables and one I remember vividly is the wonderful carrot! A taste of a fresh cut carrot always brings back memories of a backyard garden, a rustic home kitchen... a sweet smell of comfort.

I love making different versions of this carrot pasta and over the years, I've been experiencing with different condiments and seasonings and here I'm sharing my favorite, go-to version with all of you. Once you try making it, you can try substituting with different ingredients and flavors you might like.

What we need:

  • 2 large carrots, peeled
  • 1⁄4 cup chopped fresh parsley
  • 1 medium size lime, zested and juiced 1 medium garlic clove, finely minced
  • 1 teaspoon of peeled and minced ginger Serves 2-3
  • 1 teaspoon honey 1⁄2 teaspoon sea salt
  • 1 tablespoon apple cider vinegar
  • cup virgin coconut oil (room temperature)
  • 1⁄4 cup chopped fresh coconut meat

Steps, steps, steps:
Spiralize your carrots using a spiralizer into a serving bowl. If you don't own a spiralizer you can shred the carrots. Toss the carrots with the chopped parsley. In a bowl whisk together the lime juice, zest, minced garlic, chopped coconut meat, ginger, honey, salt and apple cider vinegar. While whisking very slow drizzle the virgin coconut oil until the dressing is well mixed. Pour over the pasta and coat completely. Let sit for at least 10 minutes before serving. Pasta can be prepped earlier in the day and is good for about 1-2 days refrigerated.

Download Green Community Newsletter, September 2016

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