Still need something for your Easter brunch? Then allow me to suggest this gorgeous Coconut-Lime Bread.
The flavors of this bread are just heavenly. The coconut and the lime zest balance each other out perfectly, creating a bread that is bright and uplifting. And not overly sweet. Really. Trust me. It certainly can be enjoyed for breakfast without a hint of guilt. And can I gush about this luscious little drizzle of Lime Glaze? It’s sweet and tart at the same time, making it the ultimate complement to this bread. And I love how the flecks of lime zest pop-out against the white background of the glaze, providing just enough splash of color to catch your eye.
Like other quick breads, this recipe comes together very easily. The cake is moist and tender, but not quite as spongy as a banana bread. And the outside is more “crust-like” than some other quick breads, providing a bit more contrast in texture with each bite.
These past couple weeks I have become obsessed with my River Cottage VEG cookbook. I think it’s because we’ve finally had a steady stream of sunshine and warmth in Seattle. Both of which were long overdue, in my humble opinion. All this Springy-ness has got me craving super fresh, clean and healthy foods. Hence, my endless hours spent pouring over Hugh’s cookbook. If you haven’t seen it yet, let me tell you, it’s a real beauty. All the food just jumps off the page and begs to be eaten. Even if you’re a self-proclaimed carnivore, this cookbook will get your salivary glands working.
One recipe that has me particularly jazzed is this Crunchy Noodle Salad. It’s got everything that I’m craving right now. Tons of crunchy, crisp, green vegetables. A big handful of flavorful herbs. And a bright, light dressing. I like to eat it cold, straight from the refrigerator. And it gets better with age. I think I enjoyed this salad even more on day 2.
The recipe calls for thin rice noodles (or rice vermicelli), which are a snap to cook up. You basically just cover them with hot water and let them sit for a few minutes. I switched out the soy sauce for Tamari to keep things gluten free. But if you aren’t avoiding gluten, feel free to use regular soy sauce instead.
Recipe slightly adapted from River Cottage VEG