This is surely a week of leftover food recipes. This is a nice little dessert I made up with a can of leftover shredded coconut from making the Carrot Wedding Cake .

Speaking of Leftover Recipes, if you want to check it out, The Leftover Queen Blog is being featured on Slashfood today with my last post, Caribbean Carrot Salad! Thanks so much Slashfood for featuring this awesome salad! We are truly honored!

Now onto the leftover coconut recipe. The only baking coconut that I can find anymore that does not have propylene glycol in it are the cans of Angel Flake (not the bags). I am going to be looking for organic dessicated coconut at my health food store the next time I go. But I bought the Angel Flake cans for the Cake. I had a half a can of the coconut left. I always have coconut milk on hand, and so I decided to bring the two together to make a pudding. I added some instant tapioca (still have not been lucky in finding tapioca pearls around here) because I really love the texture. This pudding is slice-able once it has been refrigerated for about an hour or two. It has a very nice coconut flavor, and is not too heavy.

Again, for those of you watching your food intake, I have the nutritional information at the bottom of the recipe.

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I am so honored and pleased to announce that I am being featured in this month’s (March 2008) issue of Yogi Times Magazine!!!

It is a Los Angeles based Yoga Lifestyle Magazine and they contacted me to create a meal out of leftovers and staples for their Yoga Yummies Section in this month’s issue focusing on abundance. Roberto did the photo shoot and I created the recipes and made the food! It was a great joint effort. So thank you very much to Yogi Times Magazine for giving me this wonderful opportunity. I want to especially thank Nicole over there who interviewed me and wrote the article. It was such a pleasure to work with them and to speak with Nicole on the phone.

Healthy eating and lifestyle is something that is very important to me and of course the use of leftovers is paramount in my cooking philosophy. So it was so great to be able to bring these two things together and create a whole new menu from that inspiration.

And of course I must formally thank Roberto for his help and his beautiful photography and PATIENCE and for being my partner in everything!

Hope you guys enjoy the recipes!

To read the feature and see the recipe for
Spicy Carrot Soup click here.

For the Potato and Spring Onion Frittata recipe, click here.

For the Chai Spiced Bread Pudding recipe, click here.

To see more of Roberto’s awesome photography, check out my gallery page.