At our Food Forest Restaurant in Paksong we make and serve our own vegan bread. Bread is hard to get in this area, and is usually not vegan. Our bread is lactose and egg free and done within an hour! This variation of our sandwich bread with cinnamon and raisin is a wonderful breakfast bread. It is also great for toasting. VEGAN NO KNEAD RAISIN CINNAMON BREAD Prep : 20 min Cook: 40 min Ready in: 1 hours Serves: 1 loaf INGREDIENTS 2 cups flour 1/2 tablespoon (11 gram) yeast 1/4 teaspoon salt 1 teaspoons maple syrup or honey 1,5 cups of warm water 1 teaspoon vanilla 1/2 cup of raisins 2 teaspoons of sugar 2 teaspoons of ground cinnamon EQUIPMENT 2 bowls 1 small bowl for the cinnamon sugar mix Bread pan Baking paper Whisk Spatula Measuring cups Tea towel Oven PREPARATION Add baking paper in your bread pan (cover the bottom and all sides) Mix the sugar and ground cinnamon together METHOD In a bowl: mix the flour, yeast and salt and raisins Second bowl: dissolve the honey or maple syrup in the warm water Add the water to the dry ingredients Mix (do not knead!) all ingredients together until you have a dough Place half of the dough in the bread pan and smooth it down Add 4 tablespoons of the cinnamon sugar mix on top of the dough Place the second half of the dough over the cinnamon sugar mix Sprinkle some sugar cinnamon mix on top of the bread Cover the pan with a tea towel and leave it for 20 minutes Now is the time to heat the oven up to 190 ° Celsius (convection ovens on 170°C) After 20 minutes the oven is on temperature and your bread has risen Place the bread in the oven and bake it for 40 minutes This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Lemongrass tea is one of the herbal teas the Food Forest Kitchen serves for free to our guests. A fresh, healthy tea which can be served hot or cold. In Thailand it is called Nahm Takray. We get the lemongrass for the tea from our own gardens of course. You can find the lemongrass growing near the restaurant of Eco-Logic and near the school of the Thai Child Development Foundation. More information about the lemongrass plant can be found here. HERBAL LEMONGRASS TEA RECIPE Prep time: 5 minutes Cook time: 15 minutes Total time: 20 minutes Serves: 6 glasses INGREDIENTS 2 stalk of fresh lemongrass with leaves (most flavor is in the leaves for making tea!) 1 Liter Drinking Water FOR SERVING: Honey EQUIPMENT A pan with lid Strainer Jug or teapot PREPARATION Remove the outer skin from the lemongrass stalks. Wash the stalks. Fold the stalk and tie it into a knot. Add water in the pan METHOD Place the pan on a medium heat and add the knotted lemongrass stalks. Bring to a boil, lower the heat and let it simmer for ca. 15 minutes. Remove the knotted stalks from the water. Strain the tea concentrate into a jug or teapot. SERVING: Add a teaspoon honey per glass. Add the tea. Use a stalk of lemongrass for a stirrer! NOTE: This tea can also be served as a cold drink or ice tea. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Toasted coconut flakes can be used in many recipe, from savory to sweet. The taste of toasted coconut gives it just that bit more. To your cookies, your home made granola. We make our own coconut flakes of course. In this recipe you will find 3 ways for toasting the coconut: in a skillet, the microwave or the oven. TOASTED COCONUT FLAKES Prep : 5 minutes - Cook: -12 minutes Ready in: 17 minutes Makes :2 cups INGREDIENTS 2 cups coconut flakes (if you buy the flakes, make sure they are unsweetened) EQUIPMENT a blender Depending on the way of toasting: a skillet an oven a microwavve PREPARATION grade the coconut in the blender METHOD WITH SKILLET Place the coconut in a large skillet and cook over medium-low heat for 3-6 minutes, stirring continuously until most of the coconut is golden brown. Remove from the pan to a dish to let it cool completely. METHOD WITH MICROWAVE Spread the coconut in the bottom of a large microwave-safe glass container. Microwave for 4-5 minutes, stopping to stir after every minute until the coconut begins to brown. Remove from dish to a plate to let it cool completely. METHOD WITH OVEN Spread the coconut in a single layer on a large baking sheet. Bake at 180 °C for 8-10 minutes, stirring every 2 minutes until the coconut begins to brown. Remove from oven and transfer to a dish to cool completely. NOTE Store toasted coconut in a airtight container in the refrigerator for up to 4 weeks. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Wood sorrel is the name of the little clover like leaves you see everywhere on the premises of the Thai Child Development Foundation and Eco-Logic Thailand. They are completely edible (roots, leaves, flowers) and taste a bit sour. The Thai name is SomDin (earth orange). This little creeper makes a great decoration for drinks and meals, can be eaten as a salad, turned into a great pesto and makes a wonderful tea. Scroll down for the pesto recipe. More information about wood sorrel can be found here. HERBAL WOODSORREL PESTO RECIPE Prep time: 3 minutes Cook time: 3 minutes Total time: 6 minutes Serves: 1 jam jar INGREDIENTS 3 cloves of garlic 3 packed cups of wood sorrel 1/2 teaspoon. salt 3-4 tablespoons of oil 1/2 cup of roasted peanuts EQUIPMENT Blender PREPARATION Pick the wood sorrel Wash and clean the wood sorrel Clean the garlic METHOD Add garlic to the blender and process it for some time to mince Add the peanuts and blend until peanuts are grounded Add the wood sorrel, salt and 2 tablespoons of the oil. Blend the mixture, scrape down the edges a few times, until the leaves are all chopped. Add the remaining oil a bit at a time until the pesto reaches your desired consistency Scoop into a bowl and decorate with some woodsorrel leaves Serve immediately or store in a tightly-closed container in the fridge for up to a week. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

We make our products and dishes in the Food Forest Kitchen Restaurant with local, organic and home grown products if possible. This incredible delicious breakfast bite is served with our breakfast buffet at the Food Forest Restaurant and is made with just TWO ingredients. And we have both ingredients available on our premises! We are the lucky ones! If you do not have fresh coconut to grate you can buy the dried coconut flakes (make sure they are not sweetened!) The breakfast bites are full of flavor and nice and chewy. BANANA COCONUT BREAKFAST BITES Prep time: 5 minutes Cook time: 30 minutes Total time: 35 minutes Serves: 8 cookies INGREDIENTS 1 1/2 cups shredded coconut 1 cup mashed ripe banana EQUIPMENT Measurement cups Bowl Blender if you want to grade the coconut yourself Baking paper or baking sheet PREPARATION Grade the coconut (place pieces of fresh coconut meat in the blender) finely Toast the coconut in a large skillet (cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown) Preheat the oven op 180° Celsius Mash the banana with a fork METHOD Add the toasted coconut to a bowl Add the mashed banana to the bowl and stir and mix For each cookie, take 1 tablespoons of mixture, make it into a cookie shapes on a lined baking sheet Place in the oven and bake for 30 minutes. Let the cookies cool on the sheet for another 30 minutes, let it firm up as much as possible on the sheet before you remove them. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Having quite a lot of kumquat trees on the premises of Eco-Logic and the Thai Child Development Foundation (there are a couple right in front of our restaurant), we use the delicious fruit in many ways. When green, the kumquats are used in shakes and healthy drinks, When ripe, we can make a love jam with it, served with breakfast in our restaurant. Kumquat Jam Prep time: 45 minutes - Cook time: 45 minutes plus 2 hours Total time: 3 hours 30 minutes Serves: 2 jars INGREDIENTS 2 cups kumquats Zest and juice of 2 limes 1 cup sugar 1 cup cold water EQUIPMENT Pan Jars PREPARATION Wash the kumquats Quarter kumquats, cut off the white membrane and remove seeds. Slice quarters into small pieces. Place kumquats into a pot. Add lemon zest (white part only), lemon juice, pinch cayenne, star anise, sugar, and water. Mix together. Cover and let sit at room temperature 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight. Sterilize the jars METHOD Place a pan over medium-high heat and bring to a simmer, stir occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stir often until mixture is thick enough, about 30 to 40 minutes. Remove from heat and allow to cool slightly, 5 to 10 minutes. Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Fresh peppermint tea is one of the herbal teas the Food Forest Kitchen serves for free to our guests. Mint Tea is a simple drink to make. It has a lot of health benefits and is said to have beneficial effects on the digestive tract. It and can be made from fresh peppermint or spearmint leaves. You can find both mint types growing near the restaurant of Eco-Logic. More information about mint can be found here. HERBAL MINT TEA RECIPE Prep time: 3 minutes Cook time: 8 minutes Total time: 10 minutes Serves: 2 glasses INGREDIENTS 2 cups water (filtered) 15 mint leaves (fresh, peppermint or spearmint) FOR SERVING: Honey Lime slices Lime juice Some fresh mint leaves and stalks EQUIPMENT A pan with lid Cups or glass for serving PREPARATION Pick the peppermint leaves If used: cut the lime in slices and juice the lemon Boil the water METHOD When the water has boiled turn off the heat and add the mint leaves to the hot water. Place the lid on the pan Allow to sit for 3 minutes without further heating SERVING: Add a teaspoon honey per glass. Add the tea. Add some fresh leaves and stalk to the cup You can also serve some lime at the side or add some lime juice. When lime juice is added to the tea the blue color will turn to purple. NOTE: This tea can also be served as a cold drink or as ice tea. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Depending on the season we do have an abundance of Kana (a cabbage like plant) it is great to use them to make oven baked spicy chips. We use the kana, as mentioned before, but the recipe works great with kale too. Great as a side dish, wonderful as a snack! Serve with some hummus or tahini or your favorite dipping sauce. You can click here for some dipping sauce recipe ideas. OVEN BAKED SPICY KALE CHIPS Prep : 10min Cook: 1 hour 30 minutes Ready in: 1,5 hour Makes: 2 cups INGREDIENTS 250 gram kale 2 teaspoons tahini 2 teaspoons soy sauce 2 tablespoons coconut oil A pinch of seasalt A pinch of chili flakes EQUIPMENT Large bowl small bowl Oven Baking sheet/baking paper PREPARATION Make the tahini sauce Wash and dry your vegetables Remove stems. Dry the leaves (the dryer the more crispy!) Tear the dried kale into bite size pieces Arrange 2 racks to divide the oven into thirds and heat to 150° Celsius METHOD Place the dried kale in a big bowl In a second bowl: whisk together the tahini and soy sauce While whisking, slowly drizzle in the oil and whisk until combined Drizzle the mixture evenly over the kale and use your hands to massage it into the kale Spread the kale into an even layer on each baking sheet. Bake until crisp. about 18 to 20 minutes total. Transfer to serving bowl or plate Toss with chili flakes and salt, if desired. Serve with some hummus or tahini or your favorite dipping sauce. You can click here for some dipping sauce recipe ideas. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

If you have an organic garden with many long beans growing on the premises. Green beans can be used in many dishes, but this recipe of the crispy green bean chips is a favorite. Easy, delicious and it can be eaten as a side dish or as a snack. Make your crispy green bean chips with a Thai twist! OVEN BAKED GREEN BEAN CHIPS Prep : 10min Cook: 1 hour 30 minutes Ready in: 1,5 hour Makes: 2 cups INGREDIENTS 1/2 kilo green beans 1 tablespoon vegetable olive oil 1/2 teaspoon minced garlic Pinch of crushed red pepper flakes Salt to taste Freshly ground black pepper to taste EQUIPMENT Large bowl Oven Baking sheet/baking paper PREPARATION Preheat your oven to 150° Celsius Peel and slice your potatoes into fry shapes METHOD In a bowl, mix the beans, garlic, red pepper flakes, salt and pepper Transfer to a baking sheet Place in the oven and roast until crisp for ca. 1 hour and 20 minutes. Check on regular base. Remove from oven and let it cool down for ca. 10-15 minutes Serve with some hummus or tahini or your favorite dipping sauce. You can click here for some dipping sauce recipe ideas. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Bai Bua Bok is the Thai name for Asiatac Pennywort. A green herb you will find everywhere as a creeper on the premises of the Thai Child Development Foundation and Eco-Logic Thailand. In our restaurant we serve a refreshing juice made from the leaves of the Asiatic Pennywort and we use the leaves for decorating drinks More information about the Asiatac Pennywort can be found here. Asiatic Pennywort Juice Prep time: 2 minutes Cook time: 8 minutes Total time: 10 minutes Serves: 2 glasses INGREDIENTS 1 cup of Asiatic Pennywort leaves and stalks 2 teaspoons of honey 230 ml water FOR SERVING: Ice cubes (freeze some small leaves in your icecubes!) EQUIPMENT A blender A sieve A pan Cups or glass for serving PREPARATION Pick the pennywort leaves and stalks Clean the leaves and the stalks METHOD Into a blender put half the water, and the cleaned leaves and stalks. Blend to a pulp Sieve the pulp squeezing out all the juices you can. The remaining water goes into a pan with the honey. Heat an a low/medium heat until the honey is dissolved and the water boiling Add the squeezed juice Leave to cool. SERVING: Add ice cubes to a glass Serve over ice cubes Add a pennywort leave for decoration This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

The flowers and leaves of the Sesbania Grandiflora, aka Hummingbird tree, are edible. The leaves are very nutritious and are said to have a lot of health benefits. The taste of the leaves are a bit bitter, but in combination with the right herbs and coconut you can make this delicious stir fried dish. More information about the hummingbird tree, the edible flowers, leaves and pots can be found here. STIR FRIED SESBANIA GRANDIFLORA LEAVES Prep Time: 10 minutes - Cook Time: 12 minutes - Total Time: 22 minutes Makes: 1 plate (2 to 4 portions) INGREDIENTS 300 gram fresh young Sesbania leaves 4 tablespoons coconut milk Salt to taste 5 cloves garlic 1 medium onion 1 teaspoon Turmeric 1 teaspoon mustard seeds (or mustard if you don't have seeds) 1 tablespoon fresh coriander leaves 1 dried red chili 1 tablespoon coconut oil EQUIPMENT wok or pan PREPARATION Separate the leaves. Wash them Finely chop the garlic, onion and coriander leaves Make your own coconut milk METHOD Heat the pan on medium heat Add oil. Add mustard (seeds). Add garlic and onion. Stir-fry till the mix turns golden brown. Add salt, turmeric, and coriander leaves. Mix for 1 – 2 minsuts Add coconutmilk and Sesbania leaves Mix well and put the heat on low. Cover and let the mix cook for another 10 minutes or until the leaves are wilted Serve with steamed brown rice. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Thai Curries are a side dish that are on our buffet table daily. At the Food Forest Kitchen we make these curries with our own home made vegan curry paste, which are easy to make. Here is our version of a vegan red curry with tofu and bamboo shoots (kaeng Nor Mai Ga Tee in Thai). We are very lucky to be able to get all the green ingredients from our own garden, even the bamboo shoots! RED CURRY WITH TOFU AND BAMBOO SHOOTS Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes Serves: 2-6 people (in Thailand curry is just one side dish, if you have more side dishes, you can serve more people) INGREDIENTS 250 grams of firm tofu 3 tablespoons homemade Thai Red Curry Paste 2 cups of homemade Coconut Milk 1 Cup Bamboo shoots 2 - 3 Thai Long Chilies 1 cup of Thai Sweet Basil 5 Kaffir Lime leaves 2 teaspoons sugar 1 tablespoon of homemade vegan Fish Sauce 1/2 teaspoon of salt EQUIPMENT A heavy bottom saucepan or wok A big spoon A bowl or plate for serving PREPARATION Pick your bamboo shoots, chilies, sweet basil, kaffir lime leaves if you have a tropical garden like we do Wash and dry your greens Make the red curry paste Make the coconut milk Make the vegan fish sauce Dice the tofu in bite sized cubes Cut the bamboo shoots into thin strips Cut the kaffir lime leaves into strips METHOD Heat half the coconut milk in a wok or pan, then stir in the curry. Cook it on low heat until it is thick and well blended. Add the diced tofu and fry it in the curry for about 5 minutes Then add the other half of the coconut milk. Add the bamboo shoots, chilies, and pieces of kaffir lime leaf. Cook for 5 minutes, then let it cool down. Stir in the basil Place on a serving bowl or plate Serve with steamed brown rice and sprinkled with the sweet basil and chili on top for decoration. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant