Frozen Yogurt (aka FroYo) with fresh fruit is a healthy and delicious treat for children and adults. You can have any kind of fruit: watermelon, banana, mango, lime.... the list is endless. Get the fruit of the season and make these treats with your own home made yogurt! FRUITY FROYO POPSICLES Preparation time: 5 minutes - Cooking time: 30 minutes - Freezing time: 4 hours total time: 4 hours 35 minutes - Makes: : 6 popsicles - INGREDIENTS 3 cups cubed ripe fruit 1/2 cup home made yogurt 2 tablespoons honey 1 teaspoon lemon juice EQUIPMENT Blender Freezer Popsicle molds (or re-use yogurt cups) Measuring cups PREPARATION Clean your fruit and cube it Make your home made yogurt METHOD In a blender, blend together the fruit, yogurt, honey, and lemon juice until smooth. Transfer the mixture to your popsicle molds and insert sticks. Freeze until firm, about 4 hours (24 hours is preferred to allow the flavors to develop). 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

Spoon the condensed milk toffee mass over the cookies (see method) Wait until the toffee cools down a bit and add some more toffee Sprinkle some peanuts on top METHOD TO MAKE THE CONDENSED MILK TOFFEE SAUCE IN THE MICROWAVE: Pour the milk into a microwave suitable bowl Heat for 2 minutes on highest level Take out and stir Place back and heat for 1 minute more NOTE: check this process, to make sure the milk does METHOD TO MAKE THE CONDENSED MILK TOFFEE SAUCE IN A PAN ON YOUR STOVE: Pour the milk into pan Put on

Okara is the bean mash you get when you make soy milk. processor Big mixing bowl Big wok or frying pan Box for storage in the fridge PREPARATION Make the soy milk

After you have made soy milk, you have the soy bean mass (aka Okara) to use in amazing vegan dishes. /2 cup of vegetable oil EQUIPMENT Blender Skillet Measuring cups Serving bowls PREPARATION Make soy milk

cups of Asiatic Pennywort, including the stems ½ small onion 1 Thai green chili 50 gram freshly grated coconut (or coconut flakes) ½ teaspoon of ground turmeric juice of ½ lime Salt and pepper to taste EQUIPMENT stems of the pennywort Clean the leaves and stems Shred the pennywort leaves and stems finely Grate the coconut

banana blossom 1 lime 1 piece of firm tofu 3 spring onions, white part only, thinly sliced ½ cup fresh coconut recipe) 2 Thai chilies, chopped 1/4 cup of coconutmilk (see recipe) EQUIPMENT A frying pan for the coconut size) Bake your tofu golden brown Slice the spring onions, white part only, thinly Toast the shredded coconut Add baked tofu, spring onions, coconut, coriander and dressing, and toss gently to combine.

Try the chocolate peanut, or the chocolate coffee muesli, or the chocolate coconut bars in our restaurant Cook time: 3 minutes Total time: 30 minutes Serves: 12-15 bars INGREDIENTS 1 can non dairy condensed milk

A wonderful flavored herbal salad with coconut and 6 different herbs. Dalaa flower (or carrot) 1 cup shredded ginger 1 cup shredded lime leaf (aka kafirleaf) 1 cup shredded coconut Squeeze the lime Shred the coconut Roast the peanuts METHOD INSTRUCTIONS FOR THE SALAD: Mix all the ingredients

tablespoon soy sauce 2 tablespoons hoisin sauce 2 teaspoon (homemade) baked chili sauce 2 tablespoons coconut Boil water and pour over the rice noodles, set aside Heat 1 tablespoon of coconut oil in a large skillet Push tofu over to the side of the pan, and add the remaining tablespoon of coconut oil and reduce to

cookies (about 10 cm diameter) or ca. 30 European style cookies (ca. 4 cm diameter) INGREDIENTS 1 cup coconut raisins EQUIPMENT Bowl Whisk Spoon Baking paper or baking sheet Measuring cups PREPARATION Make sure your coconut METHOD In a bowl: mix the melted coconut oil, sugar, vanilla and water Fold in the oats, flour, salt

4 small bananas (or 2 big ones) 75 ml water 1 tablespoon freshly squeezed lime juice 2 tablespoons coconut processor or mortar and pestle - Aluminum foil for packaging or box with lid PREPARATION Make sure your coconut them Squeeze the lime Hack the nuts and seeds roughly Preheat the oven to 200° Celsius METHOD Heat the coconut

water 2 1/2 cup flour 2 tablespoons vegetable oil 1 teaspoon salt INGRIEDIENTS FILLING 1 tablespoon coconut stand for 5 minutes After 5 minutes roll out the dough into a thin rectangle Brush the dough with the coconut