Cashew Curry

by Marise May | March 20, 2015 | 0 Comments

While we were in Sri Lanka this past month, we were absolutely spoiled by Chanaka's mother who cooked the most delectable array of curries imaginable for us, on a daily basis. Since I'm vegetarian, she would often include her delicious Cashew Curry in her selection of curries as cashews are a great source of proteins, healthy fats and minerals for vegetarians. Normally reserved for special occasions, this curry is a real treat any time. Hope you enjoy it!


You will need:

1 cup raw whole cashews

1 medium onion, finely sliced

2 cloves of garlic, minced

2 Tbsp oil (virgin coconut, olive or ghee)

1/2 tsp Cha's Organics Garam Masala Curry Powder

1/4 tsp Cha's Organics Ground Ginger

1/4 tsp Cha's Organics Ground Turmeric 

1 Cha's Organics True Cinnamon Quill, broken in two

3 pods Cha's Organics Whole Cardamom

1/8 tsp Cha's Organics Crushed Chili (optional)

1 tbsp Cha's Organics Curry Leaf

1 can Cha's Organics Premium Coconut Milk 

Salt (to taste)

Choice of sweetener (optional - to taste)


What to do:

Soak the cashews in water for at least 2 hours.

Over medium heat, sauté garlic and half of the onion until onion is transluscent.

Stir in all spices, setting half of the Curry Leaf and Garam Masala aside, and continue to sauté 1 minute.

Add cashews and combine until well coated with spices.

Add coconut milk and simmer 15 minutes stirring regularly. 

In a clean dry skillet, toast remaining Garam Masala until fragrant, being careful not to burn, then add to curry. Continue to simmer 5 minutes.

Add salt and sweetener to taste.

Sauté remaining Curry Leaf and onion, and use as a garnish.








Tagged: Asian meals

Coconut Milk Pancakes - Vegan & gluten-free option

by Marise May | February 13, 2015 | 0 Comments

This Valentine's Day morning, surprise your sweetheart with a batch of these super light and fluffy pancakes, served with love and a delicious cinnamon heart-inspired strawberry coulis. Go fully gluten-free with rice flour, or for a lower gluten option with a more wheat-like texture use kamut flour. For a thinner batter, you can add some water or one egg if desired. 


You will need:

1 can Cha's Organics Light Coconut Milk

1 Tbsp chia seeds

1 cup white rice flour or white kamut flour

1/2 cup tapioca flour

1 tsp baking soda

1/4 tsp sea salt

1 Tbsp virgin coconut oil or vegetable oil 

1/4 cup water

1 cup frozen or fresh strawberries

1 Tbsp Cha's Organics Ground True Cinnamon

Choice of sweetener


What to do:

Remove 2 tablespoons of coconut cream from the top of the coconut milk can and set aside. 

In a small bowl, mix chia seeds into coconut milk and let stand until chia seeds begin to soften.

To make the Strawberry Cinnamon Coulis, blend reserved coconut cream with water, strawberries and cinnamon, then sweeten to taste. 

Once the chia seeds have softened, blend the coconut milk and chia seeds until smooth.

In a medium bowl, combine flour, baking soda and sea salt. 

With a wire whisk, beat the coconut milk and chia seed blend into the flour mixture until smooth. 

Heat a lightly oiled frying pan over medium-high heat.

Scoop the batter onto the pan to make 4 inch round pancakes, flipping once when bubbles begin to form around edges. 

Keep warm and serve with Strawberry Cinnamon Coulis or pure maple syrup.







Tagged: Desserts, Morning Meals

Coconut Tapioca Pudding

by Marise May | December 06, 2014 | 0 Comments

Tapioca pudding is oh so much yummier when made with creamy coconut milk! Make this recipe your own by adding variations such as different blends of spices or fruit to the mix. Enjoy! 


You will need:

2 cans Cha's Organics Premium Coconut Milk

1/4 cup granulated tapioca

1/8 tsp sea salt

2 Tbsp maple syrup or other sweetener

1 tsp pure vanilla extract

1 tsp Cha's Organics Ground True Cinnamon


What to do:

  • In a medium saucepan, combine coconut milk, tapioca granules and salt and heat to boiling, stirring frequently
  • Simmer over medium heat while stirring frequently, until tapioca granules become transparent
  • Remove from heat and stir in sweetener, vanilla extract and cinnamon
  • Pour into individual serving bowls or cups, then refrigerate or serve warm as a comforting wintertime treat

Tagged: Desserts

Spiced Apple Crumble-Top Muffins

by Marise May | September 24, 2014 | 0 Comments

Spiced apple muffin recipe

As summer comes to an end and the crisp days of autumn begin to appear, one of our favourite family activities is going apple picking in Quebec's Eastern Townships. Here is a favourite seasonal recipe that we like to make with our little ones, hope you and your family will enjoy it too :)
You will need:
1 3/4 cup flour (kamut or gluten free blends work great)
3/4 cup quick cooking oats
1 3/4 tsp alum-free baking powder
3/4 tsp baking soda
4 Cha's Organics Cloves, ground (use a mortar and pestle or electric grinder)
1/4 tsp sea salt
3/4 cup milk of your choice
3/4 cup vegetable oil of your choice
1 egg or equivalent egg replacer
2/3 cup sugar or alternative sweetener (Fair Trade, of course!)
1 large apple, peeled and diced 

1/2 cup raspberries 



1/3 cup sugar  or alternative sweetener
1/3 cup chopped nuts (we love these ones)
1/4 cup flour
2 Tbsp melted butter, non-hydrogenated margarine or virgin coconut oil


What to do:
  • Preheat oven to 375°F.
  • Combine all ingredients for topping and set aside.
  • Mix dry ingredients (except sugar) together in a large bowl, and wet ingredients with sugar in another.
  • Combine these two, add apple and raspberries, and stir just enough to blend.
  • Fill greased muffin tins 3/4 full, then sprinkle with topping (Tip: keep topping from going over the edge of the muffin, since this makes it difficult to remove the muffins).
  • Bake 25-35 minutes, until muffins are firm to the touch.
  • Let cool 10 minutes, then gently remove muffins from tins.
Spiced apple muffin recipe Sweet and warming spices like the ones used in this recipe become essential ingredients as the weather gets cooler, both for their comforting scent and flavour, and for their impressive health benefits. Regular use of ginger and true cinnamon during the autumn season will alleviate excesses of the Vata dosha, which can become aggravated in fall. They not only keep the body warm, but also aid digestion by lighting the digestive Agni. Cooking apples with spices also reduces their Vata forming effect, as opposed to eating them raw. Don't you love it when good health and good taste go hand in hand?

Tagged: Desserts

Golden Milk

by Marise May | September 07, 2014 | 0 Comments

One of our children's favourite treats at bedtime is Golden Milk, which is known in our house as "Yellow Hot Chocolate". I remember fondly when my mother used to make me a cup of warm milk with honey to help me sleep, and this version has all the same comforting qualities, with lots of medicinal benefits too. Raw cow's milk can be substituted for the coconut milk if available, though we quite like the added creaminess and sweet coconutty taste that the coconut milk adds.

This is one of the most simple and delightful ways to add a daily dose of turmeric and coconut to your family's diet, offering protection from inflammation, oxidation, infections, digestive troubles, insomnia and even cancer. It's especially helpful during cold and flu season, to ease a sore throat and sooth a dry cough. 


You will need:

1 can Cha's Organics Light Coconut Milk

1 full tsp Cha's Organics Ground Turmeric

Organic raw honey to taste


What to do:

  • In a small or medium saucepan, whisk the coconut milk and turmeric until evenly blended
  • Heat over medium heat, stirring occasionally, until steaming (do not overheat)
  • Reduce temperature to low and continue heating for 3 minutes, stirring occasionally
  • Remove from heat and sweeten to taste with honey (never cook honey, as this creates Ama (toxins) - always use honey raw and add after heating)
  • Let cool slightly and serve to the whole family in small mugs


Tagged: Drinks, Home Remedies