Suziesmoothie’s Piña Colada by Susan Laing (Suziesmoothie)
2 cups young coconut flesh from fresh green coconuts
or 2 Tblsp virgin coconut oil
1 cup coconut water
1 Tblsp vanilla extract
1 pineapple juiced
1 tsp of chaga powder (optional)
Blend together for an alcohol free healthy Piña Colada!
Susan writes for magazines & her own blog & other blogs too
For more info see http://nectaroflife.co
Probiotic Coconut Water using Kefir Grains
• ½ litre of coconut water
• 3 tbsps kefir grains
• or use freshly squeezed apple juice instead of coconut water
Leave for 24 hours on top of warm fridge surface in a glass jar
Then strain off grains using a plastic sieve.
And keep grains in a jar and add sugar and water to feed them till you use them for the next batch of kefir
Kefir grains are available online or from someone you know who makes kefir already.
Remember to make sure you avoid contact with metals when handling the kefir grains.
Raw Coconut Yogurt by Susan Laing
1 1/2 cups packed young coconut pulp from fresh green coconuts
1 - 1 1/2 cups young coconut water
1 teaspoon probiotic powder
Blend all coconut ingredients together in a high speed blender until smooth, starting with 1 cup coconut water…you can add more depending on the thickness of the coconut flesh used
The blender should make the mixture warm which is good.
Then stir in the probiotic with a wooden spoon
Transfer to a glass bowl and cover with a towel & just leave on top of fridge
Allow the yogurt to "incubate" for at least up to 12 hours depending on how warm it is. Look at it and taste it after 5 hours. It should have "fluffed" up a bit. If you want it tangy leave it much longer.
At this point stick it in the fridge
You can add fresh grated apple and a sprinkling of cinnamon to each dollop
Probiotic powder = probiotics from Health Food Shop; or probiotic kefir starter kit
Susan writes for magazines and her own blog.
Spicy butternut squash soup
2 tbsp virgin coconut oil
2 red onions
1 garlic clove
fresh coriander leaves
1 red chilli
4cm fresh ginger
1 large butternut squash
600ml vegetable stock
1 coconut milk
Heat 2 tbsp virgin coconut oil in a large pan. Add the red onions, peeled and chopped, 1 garlic clove, peeled and chopped, a small handful of fresh coriander leaves, 1 red chilli and fresh ginger, peeled and finely chopped.
Season and sauté for 10 mins until soft then add the butternut squash, flesh cubed. Pour over the vegetable stock and boil for 10 mins until the squash is soft.
Pour in 1 can coconut milk (reserving about 2 tbsp) and the juice of 2 limes. Blitz until smooth.
Season then reheat in the pot. Serve with the reserved coconut milk and garnish with fresh coriander leaves.
Coconutty Banana Muffins
Open a fresh coconut in two halves using a cleaver. Use a coconut grater to grate the coconut meat for use in the muffins. Mmmm, coconut!
Preheated the oven to 180F and place 1 cup wheat flour, 1/4 cup coconut flour, 1/3 cup coconut palm sugar , and 1 tsp baking soda in a mixing bowl. Set aside. In a blender, blend 2 ripe bananas, 1/3 cup virgin coconut oil, 1 egg, and a dash of vanilla extract. Combine the two and mix, adding 1/2 cup of the freshly grated coconut near the end.
After dividing the batter into paper cups, place the remaining fresh coconut on top of the muffins and bake for 25 mins.
The taste of the freshly grated coconut really makes this dish!
Pumpkin Spice Coconut Flour Muffins
3/4 cup coconut flour
1 cup coconut milk
2-3 tbsp coconut sugar
½ cup pumpkin
½ teaspoon cinnamon
¼ teaspoon sea salt
¼ teaspoon vanilla extract
½ teaspoon baking powder
1. Blend together eggs, coconut milk, coconut sugar, salt, and vanilla.
2. Combine coconut flour, baking powder, mix thoroughly until there are no lumps.
Let it sit for 2 minutes and watch it expand
3. Add pumpkin and cinnamon. Continue mixing.
4. Pour batter into muffin cups. Bake at 350 degrees F (205 C) for 25-30 minutes or until golden brown.
Makes 6 large muffins.
Vegetarian Moqueca (Brazilian Stew)
For the paste:
1 medium onion, roughly chopped
2 cups chopped fresh tomatoes
2 cloves garlic
1 tbs chopped coriander leaves
1 tsp salt
3 tbs lime juice (approx. 2 limes)
1kg mixed veg (sweet potato or butternut squash, palm hearts, potato, cauliflower, green beans, carrots, peas, peppers, courgette all work well) chopped into small-medium pieces
1 medium onion
2 medium tomatoes, sliced into 0.5cm rounds
1 tbs minced garlic
4 tbs virgin coconut oil
1 tin coconut milk
Salt to taste
Handful chopped coriander leaves
4 tbs Piri Piri (recipe follows)
Add all the paste ingredients to a blender. Blend until smooth and set aside.
Lightly steam any of the hard vegetables (i.e.: potato, squash, carrot etc.) until almost cooked through. Softer veg such as peppers, courgettes, cauliflower etc. should cook through in the sauce later on.
Heat the coconut oil in a large pan. Thinly slice the onion and sauté in the coconut oil for a few minutes over a medium-high heat, stirring often, until the onions are translucent. Add the garlic and sauté for another 30 seconds.
Add the paste to the pan along with the Piri Piri and all the vegetables. Stir over the heat for a couple of minutes, then add the coconut milk and stir well. Season with salt to taste (1/2-1 tsp) and evenly cover the top of the stew with the sliced tomatoes. Cover with a lid and reduce to a low heat. Cook until the vegetables are soft, around 10-15 minutes.
Serve with rice and sprinkled with the remaining coriander.
Piri Piri recipe
9 tbs virgin coconut oil
5 cloves garlic
2-4 red chillies (depending on strength of chilli and desired heat)
4 tbs fresh lemon juice
½ tsp salt
Peel the garlic and smash (squash) with the back of your knife. Remove the seeds from the chillies and roughly chop.
Heat 1 tbs of the oil in a small saucepan. Add the garlic and chillies to the pan and stir continuously over a medium-high heat for a few minutes, until the garlic starts to turn brown at the edges. Remove from the heat and add the lemon juice to the pan.
Add the contents of the pan to a blender and add the salt and remaining oil. Blend until almost smooth. Store any leftover Piri Piri in an airtight container in the fridge and use as a marinade or mixed into mayo, hummus etc.
Lime Leaf Thai Green Vegetable Curry
Kaffir lime leaves are a must for this recipe. You can find them in the freezer section of Chinese and some other international supermarkets.
10-12 Kaffir lime leaves, stems/veins removed
4 spring onions, roughly chopped
6 cloves garlic
4 tbs lime juice
3 tbs light soy sauce
1 tsp dark soy sauce
2 tsp coconut sugar
3 tbs coconut milk
½ cup fresh coriander
¼ tsp ground cumin
¼ tsp ground coriander
¼- ½ tsp cayenne pepper, to taste or 1 fresh red chilli
2 tbs virgin coconut oil
1 small red onion, sliced
1 red or yellow pepper, deseeded and cut into chunks
1 large potato, diced into 2cm cubes
1 medium carrot, diced into 1cm cubes
1 small head broccoli, broken into small-medium florets
Small block tofu, fried (optional)
1 can coconut milk (minus the 3 tbs used in the paste)
Large handful fresh coriander, chopped
Handful toasted cashew nuts, to garnish (optional)
Process the curry paste ingredients in a blender until fairly smooth. If you use a high speed blender, ensure you blend at a lower speed to avoid bitterness from over processing.
Steam the potato, carrot and broccoli until almost cooked through. Set aside (You can use your own combination of vegetables in this recipe if desired).
Heat the coconut oil in a large saucepan and sauté the onion and pepper for around 10 minutes, until soft and starting to brown at the edges.
Add the curry paste, steamed vegetables and tofu (if using) and stir over the heat for a few minutes. Add the coconut milk and stir well. Simmer for a few minutes until the vegetables are soft. Adjust the seasoning to your liking.
Serve with Thai Jasmine or Basmati rice, sprinkled with coriander and the toasted cashew nuts (if using).
‘Coconut Collision’ Ice Cream (Dairy Free)
1 can coconut milk
1 cup cashew nuts
½ cup coconut nectar
½ cup coconut sugar
1 cup coconut water
1 tbs vanilla extract
1 cup desiccated coconut
Start by gently toasting the desiccated coconut in a pan, stirring until golden brown (be careful not to burn). Put in the freezer to chill.
Place all the remaining ingredients in a high speed blender and blend until completely silky smooth.
If you have an ice-cream maker, freeze the mixture according to the manufacturer’s instructions.
If you don’t have an ice-cream maker, freeze the mixture until solid. Remove from the freezer and leave at room temperature for around 20 minutes. You can then re-blend the mixture in your high speed blender and put back in the freezer until ready to serve. Remove from the freezer 10-20 minutes before serving for desired consistency.
Lemon and Coconut ‘Cheesecake’ (no bake, dairy free)
1 cup almonds
1/4 cup desiccated coconut
1 cup fresh dates, or 3/4 cup dried dates – pitted and chopped
Few tbs coconut water (if using dried dates or as required)
3 cups plain cashew nuts
½ cup coconut oil at room temperature
½ cup freshly squeezed lemon juice
½ cup honey, agave, coconut nectar or other liquid sweetener
½ tsp finely grated lemon zest
Few pinches ground turmeric (for colour)
Pinch sea salt
1 tbs desiccated coconut (for sprinkling)
Soak the cashew nuts for 2-3 hours.
Process the almonds, desiccated coconut and dates in a food processor until finely ground. If it’s a bit dry and doesn’t stick together, add water until the mixture comes together. Press into a medium sized loose bottom cake tin, a silicone cake pan, or a regular cake tin lined with cling film. Put in the freezer to firm up while you make the topping.
Drain and rinse the cashew nuts. Place in a high speed blender with all the remaining ingredients (except the desiccated coconut) and blend until silky smooth. Pour over the base and shake the tin from side to side to ensure the mixture is evenly spread. Sprinkle with the remaining desiccated coconut and freeze for at least 2 hours, until firm.
When ready to serve, remove from the freezer and leave at room temperature for around 20-30 minutes, until firm yet soft enough to eat.
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