A few weeks ago, I was asked if I would like to participate in hotelier/cookbook author/entrepreneur Daniella Hunter's 3-day New Year Restart program. Daniella started the Real Coconut as a small, beachfront restaurant within her Tulum boutique hotel in 2015. The gluten-free, grain-free, and dairy-free restaurant has since grown to a Tulum landmark, with a second location in Malibu and coconut-based allergen-free tortillas and chips found across the U.S., the U.K., and Canada. I also follow Daniella on Instagram and knew she was a passionate bird rescuer in her off hours as well. So I jumped at the chance to experience her reset—and will do a detailed review once the program is finished. (Spoiler alert: for one, it's really helping my skin heal from a recent allergic reaction!!)
My package came with her Nourish Yourself, Nourish Our World: 116 plant-focused, grain and dairy free recipes from the Real Coconut Kitchen. Day 1 menu included the Broccoli Soup from the cookbook as its main meal, and I'm obsessed with it! I made just a little modification: because I forgot to buy just peas, I used frozen peas / carrot mix. I don't think that compromised the taste very much. Feel free to use either!
My package came with her Nourish Yourself, Nourish Our World: 116 plant-focused, grain and dairy free recipes from the Real Coconut Kitchen. Day 1 menu included the Broccoli Soup from the cookbook as its main meal, and I'm obsessed with it! I made just a little modification: because I forgot to buy just peas, I used frozen peas / carrot mix. I don't think that compromised the taste very much. Feel free to use either!
YIELDS
2 large servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 tbsp avocado oil
- 1 medium onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 1/2 cup green peas (I used peas and carrot mixture)
- 5 cups baby spinach
- 1/2 medium head broccoli, cut into florets
- 1 medium avocado
- 5 oz coconut milk
- 1 tsp Himalayan pink salt
- 1/2 tsp black pepper
Directions
1. Heat oil in a pot over medium flame. Add onions and sauté until translucent. Add garlic and peas and sauté for 5 minutes. Add spinach and broccoli and sauté for 5 more minutes.
2. Add the coconut milk, salt, and pepper and bring to a light simmer to heat through.
3. Transfer to a blender. Add avocado and blend until smooth. Serve hot.
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Photo: Peaceful Dumpling
