Mango Lassi

There are two beverages I can’t get enough of when I eat out at an Indian or a Thai restaurant. At an Indian restaurant, I crave the mango lassi, and at a Thai restaurant, I enjoy a bottomless cup of Thai iced tea. Both are often so full of sugar, they aren’t doing your body any favors (although your mind may disagree!). This recipe deconstructs the mango lassi and puts a vegan and sugar-free twist on an Indian favorite. And, surprise surprise!, this version is so delicious, you wonder why the original has to complicate matters. Sit still for a vegan, sugar-free Thai iced tea recipe next week.

In the meantime, slurp on this:


Hopefully it won’t be raining where you are.


Mango: improves digestion with its bio-active elements such as esters, terpenes, and aldehydes, lowers cholesterol with its pectin and vitamin C content, regulates sex hormones and boosts sex drive with vitamin E, contains glutamine acid, which improves concentration and memory power, is helpful for treating acne when applied to the face, is helpful for women during menopause and pregnancy, fights again diabetes, and prevents cancer and heart disease.

Mango Lassi

by Aylin @ Glow Kitchen

Prep Time: 5 minutes

Keywords: raw smoothie drink breakfast mango cardamom coconut milk smoothie

Ingredients (Serves 2)

  • 1 cup coconut milk (fresh or canned)
  • 2 cups pureed mango
  • 1 tbsp honey, agave, or maple syrup
  • 1/4 tsp cardamom (optional)


Blend all ingredients in a food processor until smooth.






Bon Appetit!

xo Aylin

Sweet Potato Cream Tower

I made this cream recipe two days ago, using it as a frosting for my cupcakes, but it really deserves a post of its own. I have someone coming over for dinner tonight, and using that as an excuse to make this cream again, I decided to pair the it with carob syrup glazed baked sweet potatoes for a more lovely presentation. Carob syrup is pretty common in Istanbul, but maple syrup and molasses are alternatives that don’t affect the deliciousness of the outcome one bit.

You seriously have to make this! The sweet potato is baked until caramelized and the coolness of the coconut fig cream offers a pleasant contrast to the warmth and texture of the sweet potato. Altogether, they’re a match made in dessert heaven.


Figs: have 7.3 grams of fiber in just 1/2 cup, reduce the risk of heart disease and diabetes, are packed with calcium for healthy bones, lower blood pressure due to its potassium content, are a great source of iron to help transport oxygen in the blood and to give your more energy and stave off sluggishness, are blood cleansers, and are so underrated (we should be eating them everyday!).

Coconut Fig Cream & Sweet Potato Tower

by Aylin @ Glow Kitchen

Cook Time: 20 minutes

Ingredients (3 servings)

For the Base

  • 1 sweet potato (thick)
  • 2 tbsp carob syrup (maple syrup and molasses work well)

For the Cream

  • 5 figs, soaked and drained
  • 2 tbsp molasses or carob syrup
  • 1/2 can (7 oz) of coconut milk (the thickest part)


Cut the sweet potato width-wise into 1-inch thick discs – this should make about 6. You want to cut an even number, for layering purposes when serving. Use a relatively wide potato.


Bake in the oven at 375 degrees Fahrenheit for 20 minutes, or until the potato is soft enough to be poked through completely with a fork without resistance. Let cool until room temperature, or pop into the freezer to hasten the process.


For the cream, simply blend all the ingredients together until well combined.




To serve, place one sweet potato piece as a base, top with a dollop of fig coconut cream, layer the cream with another wedge of sweet potato, and then top it all off with another dollop of cream. Drizzle with carob syrup.







Bon Appetit!

xo Aylin

Creamy Coconut Lentil Soup

It may not look like one of the tastiest soups you’ve ever had, but it just may be. This is a popular combination of coconut, lentils, and veggies. The coconut gives the soup a sweet flavor profile despite the warmth and density provided by the other ingredients. It shakes up soup-time a little with a unique combination.


Creamy & Chunky Coconut Lentil Soup

by GK

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients (Serves 4-6)

  • 1 tbsp olive oil
  • 2 cups yellow or red lentils, rinsed
  • 2 carrots, chopped
  • 1 zucchini, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp coriander
  • 1 can coconut milk
  • 4 cups water


Roughly chop the carrots and zucchini and toss atop oil in a pot on medium heat with lentils, salt, pepper and coriander. Fold the ingredients together, being careful not to burn the lentils.

Add the coconut milk and water. Close the lid of the pot and when the soup reaches a boil, lower the heat to bring the mixture to a simmer.

Let simmer for approximately 15-20 minutes, or until the lentils as well as the carrots and zucchini are cooked through.

Eat as is, with chunks in tact, like I do. But, you can also let the mixture cool, puree it, and then reheat for a smoother soup.



A sweet, yet comforting soup.




Bon Appetit!

xo Aylin

Thai Mahi-Mahi

I adore fish, and I try to cook a new recipe once a week that involves it. I usually roll with tilapia since it’s so neutral, light and versatile, but tonight I wanted something heartier. I also had some coconut milk leftover from the carrot ice-cream I made a few days ago, so I decided to channel tropical vibes and make a Mahi-Mahi with a light coconut sauce.

This dish is so easy to put together–it must have taken me less than 20 minutes. Mahi-Mahi cooks quickly, and it pairs well with the sweet flavors of the coconut milk, red pepper and onion. Sweet and spicy is a marriage made in heaven, so just before the fish finishes cooking I dollop each piece with a hint of chili sauce.

Thai Mahi-Mahi


– 2 fillets of Mahi-Mahi (12 oz.)
– Paprika
– Salt & pepper
– 1 tbsp extra virgin olive oil
– 1/4 red pepper, julienned
– 1/4 white onion, julienned
– 1/2 hot green pepper, diced
– Salt & pepper
– 1/4 cup coconut milk (I used “lite”)
– 1 tsp chili sauce
– 1 cup cooked rice (I used brown, but white rice works even better)


Cut the Mahi-Mahi into 2 inch squares, and season with paprika, salt and pepper.

Set aside the Mahi-Mahi to prepare the sauce in which it will eventually cook. One pan for the entire dish 🙂

While a pan begins to heat up., slice 1/4 onion and 1/4 red pepper and toss into pan with olive oil.

Next dice the hot green pepper, but make sure to remove the seeds first!

Salt and Peppa…

Let the veggies cook until they are semi-soft but not translucent or over-cooked. When they cook just enough, it’s time for the coconut milk. Add 1/4-1/2 cup.

Let it sizzle for a hot second.

Now the finale. Evenly distribute the Mahi-Mahi in the pan.

Top each Mahi-Mahi with chili sauce.

Cover the pan to let the Mahi-Mahi cook/steam through.

About 3-5 minutes later (note: it cooks quickly so keep an eye out!)…

It will melt in your mouth. The hearty comfort of the Mahi-Mahi combined with the sweet decadence of the coconut milk and the earthiness of the vegetables makes this dish a satisfying dinner.  Serve it over warm rice.

You can replace the Mahi-Mahi in this dish with calamari, shrimp, and other fillets that aren’t too delicate.  You can also add all sorts of other veggies–cauliflower, pea shoots, broccoli, etc.

Be creative. Guten Apetit!