Cambodian Mango Sticky Rice

Quality chocolate is hard to find in Cambodia and my sugarfree sweet tooth is screaming.

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I took a Cambodian cooking class today. Chocolate be damned. It ended with a dessert that is near and dear to my heart.

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Mango sticky rice.

Typically thought of as a Thai dessert, I much prefer the Cambodian take. The sticky rice is simmered in coconut milk made fresh at the morning market.

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After 15 minutes the rice is more akin to a gooey custard. This is the layered over fresh yellow mango slices and (if you are in Thailand) finished with a drizzle of sweetened condensed milk.

White rice occupies the realm of occassional indulgence in my own day to day. A little more so this past month as I have been traveling in Thailand and Cambodia.

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Sweetened condensed milk on the other hand… cheap dairy, refined sugar, I alway shy away.

Hence my of love of Cambodia’s extra sticky rendition of this tropic classic, which is finished with a palm sugar coconut milk caramel reduction.

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Here is the low down on this 5 minute caramel.

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Ingredients :
+ 4 Tb palm sugar or coconut sugar (sub honey or maple if it is all you got)
+ 1/2 cup coconut milk (fresh from a Cambodian market is ideal but canned will do)
+ A pinch of salt
+ 1 Tb butter or coconut oil
+ A little water as needed

Method :
In a sauce pan simmer coconut milk in until boiling gently. Add palm sugar, a pinch of salt, and stir often for about 5 minutes. Add butter, turn off burner, and whisk until smooth. If the sauce is too thick to drizzle add a little water.

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A simple and delicious addition to any dessert and a mango sticky must.

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Ditching Protein Powder, Tis’ the Season

There are two thing I do more often when it is cold.

Eat Squash.

winter_veggie_gheeLift Weights.

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Well baby it’s cold outside.

Thankfully I have put on about 10 pounds of muscle since last June. I know because my body fat has not budged.

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Last June… oi.

I am not bragging…. but given this moderate success I feel that I know a little about muscle building on a whole foods diet (no gluten, no sugar, no grains).

winter_butternutTower of Power

I crave carbs and I eat them by the pound in winter. I even drink them sometimes.

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I used to be afraid of large meals. Part of me still is. Orthorexia is a constant mild nag me.

Orthorexia =  a proposed eating disorder or mental disorder characterized by an extreme or excessive preoccupation with avoiding foods perceived to be unhealthy.

Like my thighs after squats.

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No starving this winter though, not when there are so many heavy things that need picking up.

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Here is a post lifting snack I have been hitting up lately.

Sean’s Post Lift Pie Jar:

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  • 2-3 hard boiled eggs
  • 1/2 cup roasted winter squash (kombocha, pumpkin, delicata, acorn, butternut)
  • 1/2 tsp cinnamon
  • 3 finger pinch salt
  • little bit o coconut oil or olive oil.

Sounds a little gross, tasted a lot delicious.

Mush it all up and enjoy a jar of recovery nourishment.

Cheers to your health. Merry X Mass and happy new gains.

winter_veggie_peeling


Yet Another Grain Free Sugar Free Cookie: Chip-A-Hoy

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Personally, the goal of a great grain free cookie is not to create a healthfood version of a Chips Ahoy.

I make Cookie treats… enthusiastically.

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Any treat does not demand a moderation is not worth eating in the first place.

The goal is create from foods that tastes amazing in a solo state.

Examples:

  • Coconut
  • Almond
  • Cacao
  • Ghee
  • Maple
  • Egg
  • Vanilla
  • Salt
  • Butter
Not the Gluten Free Flava'  I am going for

Not the Gluten Free Flava’ I am going for

That being said here is an unintentional version of a Chips Ahoy Chewie.

I am a big fan of kitchen hacks. Here is my newest favorite.

Gluten Free Girl’s reliable cookie ratio. 1-2-3

  • 1 part sweet
  • 2 parts fat
  • 3 parts flour

Here is my 1st small test recipe.

  • 20 gm sweet = 20 gm coconut sugar, 20 gm maple syrup
  • 80 gm fat = 20 gm coconut oil, 20 gm ghee, 40 gm almond butter
  • 120 gm flour = 100 gm almond flour, 20 coconut flour
  • 1 egg
  • 1 ts Vanilla bean powder or 1/2 ts extract
  • 1/2 ts baking soda (the tastes good alone exception)
  • 3 finger pinch salt
  • 1/4 cup chocolate chips (I just busted up a dark chocolate bar)

Throw all this in a bowl.

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Mix well.

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Scoop one table spoon balls on to greased or parchment covered baking tray. Flatten with your palm.

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Bake a 350º for 12 minutes.

Let cool and enjoy.

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Mine turned out pretty well. Right level of salt, good outside crisp with that inside gooey chewy. Next round I am going to tray a flour ratio that will dial down the density and mix the dough in a food processor. I hope this might up the fluff.

I was not going for a Chip-A-Hoy facsimile, but nostalgia kicked in and I could call them little else.

The difference between these and the Nabisco original? Two and I was satisfied.

gooey-caramelJesus, when did they fill them with caramel. Another day Sean… another day.

Eat whole food, all else will follow.