As part of our push to go plastic free, we have been using coconut bowls, rather than buying plastic ones for taking on picnics. Jungle Straws sent us a set to try out.
Jungle Straws is a socially responsible company who manufacture and supply SGS certified, food safe bamboo straws and eco-friendly products. Since their inception, their purpose has been to support, educate, and inspire individuals and businesses of all kinds to make the switch to reusable and sustainable alternatives to plastic in order to reduce the devastating effects that single-use plastic pollution is having on our planet.
Their ethos is epitomised by their company values which is why they have overseen all aspects of their manufacturing and supply chain operations in person, relocating to the source of the raw materials in Vietnam in order to develop ethical relationships with the artisans and farms of whom they work alongside.
Jungle Straws is a proud member of the 1% for the Planet global organisation and movement. They pledge 1% of their sales to the preservation and restoration of the natural environment. They donate to domestic and international grassroots and environmental groups which helps make a difference in their local communities.
Jungle Culture also donate engraved bamboo straws to 10 new restaurants every month in Vietnam. Their aim is to increase this figure to 100 restaurants a month by the end of 2020.
The Jungle Straws coconut bowls originate from the Bên Tre region in Southern Vietnam. For many years the local farmers have made a modest income from selling coconut by-products such as coconut oils and coconut milks. Once harvested for their prize possessions, the discarded coco shells were subsequently burned to make way for the new crops.
By using Jungle Culture coconut bowls, you are helping to provide the local farmers with a secondary income, as well as preventing more coconuts and trees being needlessly burned as waste. Completely handmade from reclaimed coconuts – BPA free – No chemicals or pesticides are used to grow their coconuts.
The coconut bowls come as a pack of 2 coconut bowls, 2 coconut spoons, a bamboo straw, a coconut fibre straw cleaning brush and a reusable bamboo straw travel pouch. You can also choose between 4 patterns for the bowls.
As well as being able to purchase on their website, you can also buy on Amazon.
What can you use a coconut bowl for?
- Anything you usually use your bowl for, just don’t cook in one so I wouldn’t be popping it in the microwave to reheat food.
- They look great in the cupboard and filled with food on the table. If you are one that likes to take photos of meals on Instagram, coconut bowls look amazing for breakfasts, salads, curries, smoothies, ice cream and buddha bowls! Have a tropical vibe even if you are surrounded by miserable weather.
- They are great for children to use, rather than plastic bowls. They are really hard wearing so perfect for them to use for meals or for playing and storing toys.
- Decoration, they look fab for holding trinkets in or perhaps growing herbs
How to look after your coconut bowl
Wash your coconut bowl with warm soapy water. It’s best not to keep the coconut bowls in the fridge, freezer, microwave or dishwasher. After 10-20 uses it may become dry, to reinvigorate your bowl, get some coconut oil and rub all over the bowl. This will rehydrate it and bring back the shine to make the bowl last longer. With good care, the bowls should last for years.
Greek Millet with Tofu Feta recipe
This recipe looks absolutely perfect to serve in a coconut bowl and there are so many other incredible recipes on Cook.me. Made from extra firm tofu with coconut vinegar, dried oregano and sea salt, giving you the best vegan feta “cheese.” Toss this with fluffy millet, cherry tomatoes, chopped cucumber, sliced red onion, kalamata olives and Greek vinaigrette for the dressing.
Ingredients for Tofu Feta
- 1lb Tofu
- 1/4 cup vinegar
- 1 1/2 tsp dried oregano
- 1/4 tsp sea salt
Ingredients for Salad
- 1 cup millet
- Cherry tomatoes
- Red onion
- Kalamata olives
Ingredients for the dressing
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- Black pepper
Combine tofu marinade
In a sealable bag or glass dish, combine the tofu cubes, coconut vinegar, dried oregano and sea salt to generously coat all of the cubes or seal the bag and gently shake to mix everything together.
Refrigerate for about 2 hours or overnight, to marinate and absorb all the flavour.
Prepare the millet
Over a stove, in a medium pot of 2 cups of boiling water, add 1 cup of millet then cover, reduce heat and simmer for about 20 minutes until all the water has been absorbed. If cooking the millet in an Instant Pot, on high setting, combine 1 cup millet and 1 ¾ cups of water, cover, and cook for 10 minutes then release the pressure naturally. Transfer the cooked millet to a large salad bowl to cool completely.
Add cherry tomato halves, chopped cucumber, sliced red onion, and Kalamata olives along with the prepared marinated tofu.
In a small bowl, whisk the red wine vinegar, olive oil, Dijon mustard, garlic powder, oregano, basil, and salt and pepper until completely combined. Pour over the salad with the cooked millet and toss to coat and combine everything.
Serve immediately and enjoy or store in the fridge.
If you would like the chance to win a coconut bowl and spoon, enter below. Good luck!
Win a coconut bowl and spoon