Lettuce Wraps with Peanut Dipping Sauce – Thailand

Yields: 20 wraps to serve 4 people. This sauce is amazingly delicious and can be used for dipping anything or on top of rice/pasta šŸ˜€


For the peanut dipping sauce:

1 cup coconut milk

3 TBS smooth peanut butter

2 TBS soy sauce

1 TBS honey or maple syrup

1 clove garlic

15 drops of tabasco (optional)

For the lettuce wraps:

20 large lettuce leaves

300gr extra firm tofu, drained, patted dry, sliced into half-finger-sized pieces and lightly fried


Blend all peanut dipping sauce ingredients together. Set aside until ready to serve.

To assemble the lettuce wraps, place a piece of tofu, at the leafy end of the lettuce leaf (not the crunchy end). Fold sides of lettuce in, then roll down toward the crunchy end of the leaf. This can be done ahead of time, but I think it’s fun to serve all the components and have each person assemble their own wraps.

Serve with peanut dipping sauce in individual bowls – double-dipping will be necessary šŸ˜‰ Enjoy!

Edited version of: http://www.coffeeandquinoa.com/2013/07/fresh-lettuce-wraps-with-peanut-dipping-sauce/

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Feta-Olive bread


400gr of feta

100gr of oats

250gr of white flour

250gr of brown flour

6tsp of quick yeast

3tsp of brown sugar


Combine ingredients in a mixer then add

550ml of warm water to make a dough-if sticky add more flour.

When a nice dough forms then add 2 TBS of oil.

Also oil the bottom and sides of a baking tray the width of your oven and spread the dough to fill it. Now press into the surface of it:

a cup of olives pitted and halved -spread them out evenly all over the surface

Oil the surface of the bread

Leave in an oven at 50C for 1 hour to rise-it looks pretty because it doesn’t rise where the olives are so is nicely bumpy.

Bake at 170C for 40-60 mins until golden brown and crisp at the edges.

I made this recipe up šŸ˜€

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Carrot Coconut Soup


2 large onions, chopped

Olive oil for frying

6 cups of water or broth

2 TBS fresh ginger, grated (1TBS for kids)

8 medium cloves garlic, chopped

1 tsp curry powder (0.5 tsp for kids)

4 cups sliced carrots

4 cups of pumpkin, cut into cubes

10 TBS of coconut milk or 6 tablespoons of creamed coconut.

salt and white pepper to taste


Chop onion and let it sit for at least five minutes to bring out its hidden health benefits.

Heat oil in a soup pot. Fry onions over medium heat for about 5 minutes, stirring often.

Add garlic and ginger and continue to sautƩ for another minute.

Add curry powder and mix well with onions.

Add water/broth, carrots, and pumpkin and simmer on medium high heat until vegetables are tender, about 15 minutes.

Add coconut.

Blend in pot using hand blender. Be careful because it’s hot, and it can erupt and burn you. Add salt and pepper to taste J

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Black Bean Salad with Sweetcorn and Avocado


  • 400gr dried black beans cooked
  • 1 cup/jar of sweetcorn
  • 2Ā large tomatoes, diced
  • 2 clovesĀ garlic, minced
  • 2 TBSĀ minced fresh onion
  • 2 teaspoonsĀ salt
  • 1/4 teaspoonĀ paprika
  • 9 TBS olive oil
  • 1 tspĀ lemon zest
  • 6 TBSĀ lemon juice
  • 2 TBS honey
  • 1/2 cupĀ chopped fresh basil, plus more for garnish
  • 2Ā avocados, chopped


  • Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with more chopped basil if desired. Serve at room temperature.

Edited from: http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html

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OrangeĀ and Oats Cake


1 plain yoghurt

Rind and juice of 1 orange

2 eggs

1 TBS oil

2 TBS honey

Half a cup of brown sugar

1 cup of brown flour

1 cup of white flour

1 cup of oats

2,5 level tsp of baking powder

1 tsp soda


  1. Combine all wet ingredients.
  2. Combine all dry ingredients after sieving flour.
  3. Mix everything together.
  4. Share mixture out into 24 average cupcake holes.
  5. Bake at 170C for 20-25 mins or until edges of cupcakes brown.
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Blueberry and Polenta Cupcakes


3 eggs

1 cup of orange juice

1.5 TBS orange zest

Ā¾ cup of oil

1/3 tsp salt

1 cup of brown flour

0.5 cup of white flour

1 cup of brown sugar

3tsp of baking powder

1 .5 cups of course polenta

4 TBS crushed linseeds or nuts

2 cups of dried blueberries (or raisins/cranberries etc)

Or 1 cup blueberries and 1 cup of chocolate lightly chopped together


  1. Combine all wet ingredients.
  2. Combine all dry ingredients after sieving flour.
  3. Mix everything together.
  4. Share mixture out into 24 average cupcake holes.
  5. Place about 10 blueberries on the surface of each cupcake.
  6. Bake at 170C for 20-25 mins or until edges of cupcakes brown.

*Sorry – I don’t know where I got this recipe from!

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Sweet Potato and Black Bean Chilli


  • 1.5 cups dried black beans soaked overnight
  • 1 kilo sweet potatoes, peeled and cut into 2cm cubes
  • Ā½ kilo chopped tomatoes
  • 4 onions chopped*
  • 8 garlic cloves pressed*
  • Olive oil for frying
  • 1 TBS paprika
  • 0.5 tsp chilli powder (more if your kids eat v.spicy)
  • 1 tsp ground cumin
  • 1/4 teaspoon dried oregano
  • 1 tsp honey
  • 1 tsp unsweetened cocoa powder
  • Salt and pepper to taste
  • Cooked rice to accompany the chilli

*for maximum health benefits leave together on a plate for 5 mins after preparing and before cooking*


Fry onion and garlic in olive oil.

Stir tomatoes and black beans into the onion-garlic mixture. Add more water if mixture is too thick. Simmer until black beans are almost cooked then add in the sweet potatoes. Cook till sweet potatoes are al dente. Season with salt and pepper to taste. Accompany with rice.

p.s. this recipe has 3 super foods out of the most commonly cited 12!

Above is more kid-friendly and simpler version of original:


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