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| Coconut Oil Fudge 1 1/2 cups coconut oil 1 1/2 cups honey 1 cup cocoa powder 1/2 teaspoon salt 1 teaspoon vanilla extract (optional, tastes fine without it) heat all of the ingredients over low heat or a double boiler until the coconut oil melts. mix well and pour into a dish to cool. Coconut Oil Ice Cream 2 Tbsp. coconut oil 1/2 cup coconut meat 1 cup milk 3 ripe bananas 1/4 tsp. ground cardamom seeds 1/8 tsp. powdered cloves 1/2 cup honey Grind coconut in a food processor. Boil milk until a thick skin has formed on the top. Place all ingredients in blender, being sure to include the white strings of the bananas, which cling to the peels. Blend to an even consistency. Place in an icecream maker with ice and rock salt and churn until thick and creamy. If you don't have an ice-cream maker, pour mixture into a flat tray. Set in freezer until almost frozen solid. Puree in blender. Then freeze again. Puree a second time. Freeze once more and serve. (recipes courtesy of forums found at curezone.com ) Raspberry Lemon Cream Tarts Raspberries smothered in lemon cream with a nice, crunchy almond crust. This cream is also very nice with mangoes or apples. Fills 8, 8 cm brioche shells Crust Ingredients: 3 C fine almond flour 4 T. honey 4 medjool dates, pitted and soaked in water for about an hour 1/4 C coconut oil/cream 1/2 tsp. sea salt Filling Ingredients: 6-8 raspberries, per serving 1/3 C lemon juice 1 C cashews soaked in water for about an hour, rinsed and drained 2 C fresh young coconut meat 1/2 C honey or agave nectar 4 T. coconut oil/butter 1/2 tsp. sea salt 1/4 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. vanilla or 1" of vanilla bean, ground Preparation: To make crust, place almond flour, honey, drained dates, coconut oil, and sea salt in a food processor and blend until it balls up. Line small pans or brioche shells with plastic wrap. Press crust into shells and place in the freezer for at least 1/2 hour. Carefully remove these from their shell and remove plastic. Replace in freezer until ready to use. These can be made well in advance. To make the filling, place ingredients, except berries, in a high-powered blender and run until smooth and creamy. Place a 1/2 tsp of honey in the bottom of your frozen crust shells. Place 3 raspberries on top of the honey. Pour the filling mixture over the berries. Allow this to chill in the freezer until ready to serve. Top w/lemon zest. You may also keep this in the fridge alternatively, if you prefer a softer, more pudding-like consistency for the filling. Recipe provided by Purely Delicious Magazine - www.purelydelicious.net Raw Pad Thai Sauce 2 T almond butter 1/3 cup coconut oil 1 T nama shoyu or Braggs Liguid Aminos 1 teaspoon coriander powder 1/2 jalapeno pepper, deseeded 2 teaspoon lemon juice 1/3 cup filtered water Put all ingredients in the blender until smooth Recipe courtesy of www.aniphyo.com |
COCONUT-GINGER SPICED CARROT SOUP
5 medium carrots, peeled and sliced into rounds
1 leek, chopped (dark green parts removed)
1 medium potato, diced
3 cloves garlic, finely chopped
1 1/2 inches ginger root, finely minced (about 2 tbsp)
1 can coconut milk (for a dairy version, substitute half and half or whipping cream)
4 cups stock or water
1/2 cup dry white wine (optional)
2 tbsp. coconut oil
1 tsp. sweet paprika
1 tsp. turmeric
salt and pepper, to taste
Heat vegetable oil in a medium-sized pot. Add onions, saute about 2 minutes. Add
leeks and garlic; saute in pot for about 4-5 minutes until softened, but not browned.
Add carrots; stir vegetable mixture until carrots begin to carmelize a bit, about 6 more
minutes (watch to prevent over-cooking).
Add potato, ginger, stock, and coconut milk (note- if using dairy cream, wait until soup
is fully cooked, then add cream and heat to serving temperature); allow mixture to
come to a boil for about 5 minutes; reduce heat and add spices (turmeric, paprika,
salt, pepper).
Cover and simmer on low until potatoes are tender, about 20-25 minutes. Puree soup
in batches in the blender, or use a hand-held blending appliance to obtain a smooth,
velvety textured soup.
recipe courtesy of www.cooks.com
5 medium carrots, peeled and sliced into rounds
1 leek, chopped (dark green parts removed)
1 medium potato, diced
3 cloves garlic, finely chopped
1 1/2 inches ginger root, finely minced (about 2 tbsp)
1 can coconut milk (for a dairy version, substitute half and half or whipping cream)
4 cups stock or water
1/2 cup dry white wine (optional)
2 tbsp. coconut oil
1 tsp. sweet paprika
1 tsp. turmeric
salt and pepper, to taste
Heat vegetable oil in a medium-sized pot. Add onions, saute about 2 minutes. Add
leeks and garlic; saute in pot for about 4-5 minutes until softened, but not browned.
Add carrots; stir vegetable mixture until carrots begin to carmelize a bit, about 6 more
minutes (watch to prevent over-cooking).
Add potato, ginger, stock, and coconut milk (note- if using dairy cream, wait until soup
is fully cooked, then add cream and heat to serving temperature); allow mixture to
come to a boil for about 5 minutes; reduce heat and add spices (turmeric, paprika,
salt, pepper).
Cover and simmer on low until potatoes are tender, about 20-25 minutes. Puree soup
in batches in the blender, or use a hand-held blending appliance to obtain a smooth,
velvety textured soup.
recipe courtesy of www.cooks.com
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