Pina Colada

Piña Colada

Another summer classic, the piña colada, is cool and refreshing. With its smoothie-like consistency, it can be gentler on a mom-to-be's stomach than other, more lively concoctions.

Of course, if citrus fruits — with their acidic qualities — have been playing havoc with your digestion, you may want something even milder. Although pineapple isn't technically part of the citrus family, its juice, like that of the orange, lime, or lemon, can be quite tart. For a sweeter, less tangy drink, use pineapple canned in syrup rather than its own juice.

Ingredients:
2 ounces coconut milk
1½ ounces crushed pineapple
1 ounce pineapple juice
1/4 cup crushed ice
Brown sugar to taste (no more than one tablespoon)

Preparation:
Put all the ingredients in a blender and blend until smooth (about 30 seconds). Pour into chilled glass. Garnish with an orange slice, a pineapple wedge, or a maraschino cherry.

Raw Vegan CHOCOLATE COCONUT CREAM TORTE

Raw Vegan CHOCOLATE COCONUT CREAM TORTE

Thursday, 04 October 2012 00:08

by :Eric Rivkin you can also find this recipe in Eric new E-book :TO LIVE FOR♥ Bottom Layer Crust:1 cup raw almonds or pecans, soaked 2 hours, rinsed 1 cup fresh or dried finely shredded unsweetened coconut
1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp cinnamon

Dash of cayenne

In a food processor with the S blade, mix until a crumb texture is reached. Set aside.

Coconut Cream Filling
2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil

4-5 pitted medjool dates
½ tsp vanilla extract or caviar scraped from 1 bean
Blend ingredients until creamy. Set aside and refrigerate.

6-8 large firm strawberries, de-stemmed and sliced 1/8” thick

Top Chocolate Layer
1 cup young coconut pulp
3 Tbsp coconut oil
½ cup raw cacao powder
3 pitted medjool dates
3 black mission figs
½ tsp vanilla extract or caviar scraped from 1 bean
¼ tsp cinnamon
Dash of cayenne
Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.

Garnish
1 cup assorted berries - raspberry, blueberry, sliced strawberries
1 tsp honey
Mint leaves (optional)
Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.

Assembly:
1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.
http://www.vivalaraw.org/ living-foods/to-live-for-
http://www.facebook.com/RAWJED

— with Eric Rivkin.

Grilled Pineapple Pancakes with Blueberry Syrup and Toasted Coconut

by Jennifer Burns, Gossner Foods
•1/2 cups all-purpose flour
•3 1/2 teaspoons baking powder
•1 teaspoon salt
•1 tablespoon white sugar
•1 1/4 cups Gossner Milk
•1 egg
•3 tablespoons Gossner Butter, melted
•1/2 pineapple, sliced (approx 1/8”)
•1 cup blueberries
•1 cup syrup
•1/4 cup coconut flakes, toasted
•1/4 cup slivered almonds, toasted
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Place a ring of pineapple in the batter circles. Brown on both sides and serve hot.

In a small saucepan, heat the blueberries and syrup. In a dry frying pan, toast the coconut and almonds over low heat for 5-8 minutes or until slightly golden brown. Top each pancake with syrup, toasted coconut and almonds. Serve immediately.

No-Bake Energy Bites

No-Bake Energy Bites (makes 18-20 bites)

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

**PS. Many of you have been asking about a calorie count on these...if you scroll through the comments section you can read various calorie counts from many of my awesome readers based off of different add-ins and size of the bites :-)

**PPS. Many of you have commented about substitutions and YES! you can substitute almost anything for any of the ingredients to work around food allergies, special diets, etc. Soybutter, almond butter, cashew butter, sun butter, etc all works in place of peanut butter. You can use creamed or liquid honey, or agave nectar or even maltitol syrup in place of the honey. If you do not like or cannot eat coconut try some type of crushed cereal, wheat germ, whole wheat flour, granola, cocoa powder...the possibilities are really endless. If you cannot find ground flaxseed you can buy it whole and grind it yourself in a coffee grinder or magic bullet or you can substitute any other dry ingredient in it's place. Yes, the mini chocolate chips can be regular sized or carob or you can use raisins, cranberries, goji berries, or crushed nuts (almonds, cashews, walnuts, whatev) of some kind.

  I know writing out all these substitution possibilities seems silly but you will not believe the amount of comments and emails I get every day about "Can I use this instead of this? or "I don't like this ingredient, what can I use instead?" etc. Just remember, if you make any substitutions you may have to play with the quantities of dry to wet a bit to ensure you have a mixture that can be rolled into balls (if you want to eat them in a ball-shape, you don't have to do that either!) It's a really great recipe to play with so please don't worry about adding in a different ingredient if you cannot eat a particular one due to allergies, etc. My motto is always, 'Just try it, you might like it' when it comes to making these. We change it up depending on what is in our pantry and you can too! Oh! And you can also make these vegan and paleo-friendly, it's just a matter of buying the right ingredients, we do it all the time! ENJOY!
http://smashedpeasandcarrots.blogspot.com

Strawberry Icebox Cake II

I found this on Pinterest doesn't that look yummy!!

Strawberry Icebox Cake IITo make whipped coconut cream, refrigerate a can of coconut milk overnight, or freeze for the few hours.
This is so that the cream (coconut fat) would rise to the top and harden.
Open the chilled can of coconut and scoop out the fat leaving behind the watery liquid.
Combine the coconut with 1/3 cup of icing sugar and a teaspoon of vanilla, whip until light and fluffy.

INGREDIENTS

• 2 pounds fresh strawberries, washed
• 3 1/4 whipped coconut cream
• 1 teaspoon vanilla
• 400g pack of Digestive biscuits (you can make them on your own)

DIRECTIONS

1. Slice strawberries, save some nice ones for garnishing and set aside
2. Grab a baking pan or a nice serving pan
3. Spread dollop of whipped coconut cream on the bottom of the pan
4. Start by layering with digestives, then more whipped cream and then add strawberries.
5. Repeat until you run out of strawberries, the last layer is usually whipped coconut cream, then comes the garnish.
6. Garnish with your nice looking strawberries, or drizzle some melted chocolate over, or whatever pretty garnish you dream up.

Coconut-Raisin Bars

Coconut-Raisin Bars

Posted At : January 2, 2012 12:14 PM

Coconut Raisin Bars

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

• 2 2/3 cup finely shredded coconut
• 1/3 cup almond flour*
• 1 cup flax seed meal
• 2 tablespoons cinnamon
• 1 cup raisins
• 1 1/4 cup Gold Label coconut oil
• 1/4 cup raw honey

Combine dry ingredients in a large bowl. In a small saucepan heat coconut oil and honey and allow them to melt. You don't need it to boil, just warm enough to melt. Pour melted oil/honey into dry mixture and stir to combine. You want a wet sand like consistency. Taste at this point to determine if you want more cinnamon, more honey, etc.

Pour mixture into a parchment paper lined 8X8 pan. Cover with more parchment paper and press the mixture down. Really make sure this is packed solid. Place mixture in the freezer for a couple hours. Once frozen, remove and cut with a heavy knife. Store in the refrigerator. Enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe submitted by Esther, Bremerton, WA

Tropical Punch - from Our Best Bites

4 Cups Peach-Mango juice (found with the refrigerated juices), divided
1 (15-ounch) can cream of coconut
5 Cups pineapple Juice
1/2 Cup freshly squeezed lime juice (about 3-4 limes)
1 (1-liter) bottle of Sprite (or other lemon-lime soda)

1. Combind 3 cups of peach-mango juice with the can of cream of coconut in the blender. Blend until completely smooth.
2. Combine blended mixture with all other ingredients, except for the Sprite, in a serving bowl or pitcher. When ready to serve, add Sprite & serve over ice. Garnish with slices of lime, coconut and/or pineapple if desired.

Serves about 16 ~Our Best Bites cookbook~

Organic Pumpkin Pie Parfait

Organic Pumpkin Pie Parfait


Expert chef from the OWN network’s Home Made Simple, Jesse Brune, shares recipes for delicious, healthy alternatives to traditional Thanksgiving fare.
Serves: 6

Ingredients:
For puree:

1 can of organic pumpkin puree
1 tbsp coconut oil
2 tbsp raw honey
1 tsp nutmeg
2 tsp cinnamon
2 tsp pumpkin pie seasoning
3/4 cup vanilla coconut milk

For Crust:

1 1/2 cups raw pecans, chopped small
1 tbsp coconut oil
2 tbsp raw honey

For Topping:

1 cup whole Greek yogurt
1 tbsp raw honey
1 tsp vanilla extract
1 tsp nutmeg

Cooking Instructions:

• Place 6 wine glasses or parfait glasses in the freezer or fridge to chill.

For puree:

• Place a medium saucepan over medium heat on stovetop.
• Add all ingredients for puree into the pan, and stir with a whisk or wooden spoon.
• Allow ingredients to combine over heat, stirring continuously until puree begins to gently bubble.
• Remove from heat.
• Carefully taste the puree and add extra portions of the listed ingredients to adjust the flavor to your liking.
• When desired flavor is achieved, set aside and cool.

For crust:

• Place a medium saucepan over medium heat.
• Melt honey and coconut oil together in pan, stirring with a wooden spoon.
• When honey and coconut oil have merged, mix in the chopped pecans and coat all the nuts.
• Remove from heat and place in a refrigerator-safe container. Let cool.
• Before serving, take nuts out of container and place on cutting board.
• Use a sharp knife to re-chop the nuts.

For topping:

• In a small mixing bowl, combine all the ingredients and mix thoroughly with a whisk.
• Chill topping until ready to serve.

Assembly:

• Place chopped pecans in the base of the wine glasses. Add a generous layer of the pumpkin puree on top of the pecans, then top with 2 tbsp of topping.
• Sprinkle a touch of cinnamon on top of whipped topping and serve.

Source: Jesse Brune © 2011 Stage 29 Productions LLC

Healthy Thanksgiving Stuffing - from The Drs

Healthy Thanksgiving Stuffing

6 servings

Ingredients:

6pieces of sprouted wheat bread, crust-on, chopped in 1-inch by 1-inch cubes
2 cloves garlic, minced
2 shallots, minced
2 tsp garlic powder
2 tsp onion powder
1 tbsp rosemary, minced
2 tsp thyme, minced
1 tbsp coconut oil
2 1/2 cups organic chicken stock (veggie stock ok too)
Cooking Instructions:In a medium-sized saucepan, melt coconut oil over medium heat.

Add garlic and shallots to pan, and sauté until fragrant.

Add rosemary and thyme to pan and stir with a wooden spoon.

Mix in the chicken stock, stirring constantly.
Add the garlic powder and onion powder, and continue to stir.
Cook over medium heat, and allow sauce to reduce, about 5 to 8 minutes.
Add salt and pepper, until desired taste is achieved.
Slowly add the bread to the saucepan, mixing with wooden spoon.
Allow the stock to saturate the bread and cook for an additional 3 minutes.

Remove from heat and allow stuffing to cool for about 3 to 5 minutes before serving.

Source: Jesse Brune © 2011 Stage 29 Productions LLC

Organic Curried Mashed Yams

Organic Curried Mashed Yams

Serves 6
Ingredients:
4 organic yams, whole

2 tbsp coconut oil

1 1/2 cups vanilla coconut milk (maybe a little more, if too dry)

2 tbsp yellow curry powder

2 1/2 tbsp raw honey (maybe a little more if necessary)

Sea salt and pepper to taste

Cooking Instructions:

Preheat oven to 425 degrees F.Rinse yams off and pat dry with clean towel or paper towel.
Place yams on an oven tray, and place tray in the center rack of the oven.

Cook until yams are soft all the way through. This should take about 30 to 40 minutes.

Puncture with a sharp, thin knife to test the center of the yams.
When yams are cooked, remove from oven and allow to cool for about 10 minutes.
Reduce oven temperature to 350 degrees F.
Using a sharp knife, peel off the softened skin of the yams. Discard the skins.

Place soft yams in a large mixing bowl, a smash with a potato masher or large spoon.

Using a large spoon or electric mixer, begin to mix in all the remaining ingredients,

except salt and pepper. You may need to adjust the portions of some of the ingredients

based on how sweet or savory you would like the dish.

Add salt and pepper at the end, until the desired flavor is achieved.
Place yams in a casserole dish and re-heat for about 10 minutes in oven.

Serve as-is, or top with sweetened Greek yogurt.

*Sweeten yogurt by mixing a small portion of raw honey (no more than a tablespoon)

with a cup of yogurt, until desired flavor is achieved. 

Source: Jesse Brune  © 2011 Stage 29 Productions LLC

FRIED RICE RECIPE

FRIED RICE RECIPE - from the Yoga Body Diet

◦Pineapple coconut fried rice
◦1 pack extra firm tofu (or chicken)
◦2 cups short-grain brown rice
◦1 TBS EVOO (extra virgin olive oil)
◦1 (1″) piece ginger chopped
◦3 garlic cloves
◦2 cups snow peas, cut into thirds
◦2 celery stalks, chopped
◦2 cups green cabbage, sliced
◦1/2 tsp salt
◦1 cup chopped pineapple
◦1/2 cup toasted unsweetened coconut
◦1/2 cup fresh cilantro

Drain tofu for 30 minutes while cooking rice. Dice and set aside (same for chicken.)
Heat oil in large skillet. Add ginger, peas, celery and cabbage and cook, stirring constantly, 5 minutes, until the mixture if fragrant. Add cooked rice, cook 4 more minutes until veggies soften. Sprinkle with salt. Stir in tofu, pineapple, coconut and cilantro. EAT!

Whole Wheat Chocolate Chip Skillet Cookie

Whole Wheat Chocolate Chip Skillet Cookie
Adapted from 101 Cookbooks and Take a Megabite

3 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon kosher salt
2 sticks cold unsalted butter or margarine, plus more for buttering pan
1 cup brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1/2 cup sweetened flaked coconut (optional)

Preheat the oven to 350°F. Butter a 12-inch iron skillet that is at least 2 inches deep.

Whisk together the flour, baking powder, baking soda and salt in a large bowl. Set aside. Using a stand mixer and the paddle attachment or a hand mixer cream the butter and sugars together on low speed until blended. Scrape down the sides with a spatula between additions. Add the eggs one at a time and mix until combined. Then add the vanilla. Add in the dry ingredients and mix until just combined, about 30 seconds.

Add most of the chocolate to the batter but reserve some for sprinkling on top. Mix until the chocolate is evenly dispersed. Scrape the batter out of the bowl and into the skillet and use your hands to press it into the skillet to form an even layer. Sprinkle the rest of the chocolate and the coconut on top and press lightly into the dough.

Bake for 35-45 minutes until the cookie is golden brown around the edges and the center feels set when poked gently. Remove from the oven and allow to sit on a wire rack until cool before slicing. Cut into wedges and serve.

High-Altitude Notes: Reduce baking powder to 1 1/4 teaspoons and baking soda to a scant 1 teaspoon. Bake for 30-40 minutes at 375°F.

Pineapple Papaya Power Smoothie1Share

Pineapple Papaya Power Smoothie
A nutritious tropical drink that's a meal in a glass. From Kelly Keough Host of The Sweet Truth
Level:Easy
Servings:1
Cook Time:15 min.
Ready in:24 hr.

Ingredients:
3/4 cup fresh organic pineapple
2 cups filtered water
1 cup ice made from filtered water
3/4 cup fresh organic Hawaiian papaya
1/2 cup baby carrots
1 scoop lactose-free vanilla whey or rice protein powder (available in natural foods stores)
1 dropper vanilla stevia liquid
1 teaspoon organic lemon juice
1 tablespoon agave nectar
1 rounded tablespoon organic unsweetened coconut for topping

Preparation:
Peel and cut up a fresh organic pineapple. Wrap individual 3/4-cup portions in foil and freeze overnight.
To prepare smoothie, add first three ingredients to a Vita-Mix, in the order in which they are listed. Blend on slowest speed, gradually increasing speed until smooth.
Add the remaining ingredients, except coconut, in the order in which they are listed. Blend on slowest speed, gradually increasing speed until smooth, adding water if needed.

Pour into a 16-ounce glass. Sprinkle coconut on top and eat with a spoon.

Healthy Granola with Shredded Coconut

*I would really like to try & make this:
Healthy Granola with Shredded Coconut

The beauty of this granola recipe is that you can add in whatever you have on hand -- dried apricots, cherries and pistachios work as well as the fruits and nuts in the original recipe.

SERVINGS
Makes around six cups of granola

INGREDIENTS
4 cups old-fashioned oats
1/2 cup chopped almonds
3/4 cup shredded coconut
1/4 cup packed brown sugar
2 tablespoons vegetable oil
1/4 cup honey
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1/2 cup raisins
1/2 cup dried cranberries

PREPARATION
1. In a large bowl, combine oats, almonds and coconut; set aside.
2. In a saucepan, combine brown sugar, oil, honey, maple syrup and cinnamon; bring to a boil.
3. Remove from the heat and stir in vanilla. Pour over oat mixture; stir to coat.
4. Spread in a large shallow baking pan. Bake at 350 degrees F for 15 to 20 minutes, stirring occasionally. Cool.
5. Add raisins and dried cranberries. Store in an airtight container.
Recipe courtesy My Baking Addiction blog.
Read more: http://www.thedailygreen.com/healthy-eating/recipes/coconut-granola-bar-recipe#ixzz1AaUQfYDQ