ruleofyum:

Homemade Coconut Mayo | Rule of Yum recipe

ruleofyum:

Zucchini Pasta with a Coconut-Guacamole sauce | Rule of Yum recipe

This recipe is vegan, dairy-free, gluten-free, soy-free and paleo-friendly.

This happened.

ruleofyum:

Thai Red Curry | Rule of Yum recipe

ruleofyum:

New video recipe on RuleOfYum! Mango Rose-Water Lime Sorbet! 

ruleofyum:

Atsarang Mangga | Pickled Mango Relish

First video on the new RuleOfYum YouTube channel!

This particular recipe is paleo-friendly, vegan and gluten-free.

Recipe:

The juice/syrup:
2 cups of coconut vinegar (cane vinegar or white vinegar will do)
2-3 tbs of raw coconut palm sugar
2 tsp of salt

In a small-medium saucepan mix all ingredients over medium high heat until sugar dissolves. Then simmer for about 15-20 mins. Take off from heat, set aside and let it cool to room temp.

Veggies:
12-15 medium sized shallots, peeled and roughly chopped
12-15 cloves of garlic peeled and sliced
2 medium carrots peeled cut into rings and the other into thin strips
3/4 in ginger peeled and cut into thin strips
1 medium red bell pepper cleaned and cut into thin strips
1 medium green bell pepper cleaned and cut into thin strips
1/2 jicama
2 medium sized green mangoes peeled and shredded (do the mango last to avoid oxidation)

Once the syrup is cooled. In a large container or pot combine the veggies and the syrup and soak for about 45 mins. If the liquid is too low add a bit of water to top it off but keep in mind the vegetables will soak up a good amount of it. After 45 min or once the veggies had absorbed the flavors it is ready to be served or transfered into a mason jar. This recipes fills a 250 ml jar. The longer it soaks, the more robust the flavor will be.

Eat it with anything you may be BBQing, or by itself as a side salad.

First video is up on the new food channel! ^_^