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    4.12.12
    FIVE GIRLS RAW: Coconut Parsnip Porridge with Mango

    It’s an extra-rested Ashleigh here to say hello. I have this week off of work with the kids, and decided to use some of that spare time to whip up dinner for the roomies. On the menu: Cucumber Avocado Rolls, Coconut Parsnip Porridge with Mango, and Lemon Tart for dessert. It was a lot of prep work, but I really love spending free time in the kitchen (when I have it). And a sunny afternoon grocery trip with my kid sister was the perfect start to a few hours off.

    RAW COCONUT PARSNIP PORRIDGE RECIPE (serves 4-6)*

    INGREDIENTS

    – 2 Jicama, peeled and cubed

    – 3 large parsnips, peeled and cubed

    – 4 cups homemade coconut milk**

    – 2 limes

    – 1 inch fresh ginger

    – 2 green mango

    – 2 red bell peppers (optional)

    – fresh mint (optional)

    ** Coconut milk can easily be made at home by blending the meat and liquid of a young thai coconut.

    STEPS

    1. Pulse jicama in a food processor until rice-like. Transfer to a mesh bag or cheesecloth and ring out extra moisture. Set aside.

    2. Pulse parsnips in a food processor until rice-like. Transfer to a large bowl and combine with jicama “rice”.

    3. Dice up mango, bell pepper or any other desired toppings (fresh corn, cucumber, green apple). Set to one side.

    4. In a blender, blend coconut milk with the juice of 2 limes, grated ginger as desires, and sea salt to taste. A few tablespoons of a sweetener of your choice is optional.

    5. Divide “rice” into bowls. Pour coconut milk generously into each bowl. Add diced fruit/vegetables.

    6. Top with finely chopped fresh mint and serve!

    This one would be a great summer morning breakfast topped with berries or banana. Enjoy and think of us as we plug along into Day 26.

    xoxo

    Ash

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