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Vegan Chocolate Protein Truffles

19 Jan

I recently decided to go on a SLOW CARB HIGH PROTEIN VEG regimen in hopes of gaining some muscles and increasing my athleticism. I’m only on my second week and have already seen amazing results. I thought I was eating enough protein on my 80:10:10 Vegan Diet, but maybe not. These last few days have shown me how favorably my body is responding to my new diet changes and it is making me think that my individual constitution may just require more than 10% protein. In short, I am loving what these new Slow Carb High Protein meals are doing for me.

Chocolate Protein Truffles (Makes around 12 pieces)

Today, I missed chocolate. I wanted to make sure my snack was high in protein too and, thus, Chocolate Protein Truffles. These have almonds, cashews, coconut, cacao, maca, flax, pea protein, chicory root fiber, chia seeds, and stevia. Enjoy!

chocolate-protein-truffles

Mix together dry ingredients in a bowl:

  • 1 scoop Bob’s Red Mill Chocolate Protein Powder Nutritional Booster
  • 1 1/2 T flax seed meal
  • 1/2 T maca
  • 1 T cacao powder
  • 1 T stevia powder

Mix into the dry ingredients by hand:

  • 1 tsp vanilla extract
  • 4 – 5 oz (or 8 – 10 T) nut butter, depending on consistency add more if needed so that your truffle balls are just moist enough (I used my homemade almond-cashew -coconut butter)

img_3816004

Mix well until crumbly. Test by rolling one into a ball. Is it too dry? If so, add a little more nut butter. You don’t want it too moist so that it is too soft. Roll into 12 balls. Sift some cacao powder into a bowl and roll the balls in the powder.

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Refrigerate and enjoy.

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Creamy Coconut Milk Lemongrass Shampoo Bar

23 Aug

Last week, I made a list of the types of SOAP BARS I wanted to create:

  1. Castile Soap (100% olive oil)
  2. Bastille Soap (at least 70% olive oil)
  3. Low-Cost Basic Soap (at least 50% of the butters or oils at only $0.10/oz)
  4. Moisturizing Shampoo Soap (that didn’t dry out my hair)
  5. Grease-Cutting Kitchen Soap (so I wouldn’t have to buy dishwashing detergent again)

A few days ago, I blogged about #1, 2, and 3.

IMG_7523007

Creamy Coconut Milk Lemongrass Shampoo Bars

Today, I unmolded these luscious soaps: my own Creamy Coconut Milk Lemongrass Shampoo Bars. They smell great and feel velvety too.

IMG_7522003

My criteria for my soap:

  1. I wanted coconut to be the main ingredient in my bar. Growing up in the Philippines, fresh coconut milk was often applied to my hair as a “hot oil” treatment to moisturize my scalp and hair, and encourage my fine hair to grow thicker. When it was washed off, my hair would shine and smell of the tropics. Naturally, I chose coconut milk and coconut oil for my shampoo soap.
  2. I wanted an extra moisturizing and conditioning bar.
    1. That meant keeping coconut oil to a minimum because saponified coconut oil can be drying over 30%. I limited this to 25%.
    2. I added castor oil, which provides a fluffy lather while conditioning and moisturizing.
    3. I added hemp seed oil for extra conditioning.
    4. I added jojoba oil, an oil similar to our skin sebum, at trace as an extra moisturizer for my scalp.
    5. I added raw honey at trace for extra conditioning.
    6. My other soaps are superfatted at 8%, but this one is at 11%. Superfatting allows some oils LEFTOVER on the soap bar AFTER saponification takes place.
  3. I wanted a softer bar for ease of use on the hair. I don’t mind lathering up a hard soap for my body, but I want a softer soap for a shampoo bar.
    1. Castor oil creates a softer soap.
    2. Hemp seed oil creates a silky bar.
  4. Fragrance and more:
    1. Raw honey not only conditions hair, as stated above, but also smells heavenly.
    2. Optional: add your choice of essential oils or fragrances as the coconut milk smell will disappear.

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I ran my soap recipe through the SoapCalc and was happy with the results:

  • hardness 29 (range is 29-54)
  • cleansing 17 (range 12-22)
  • conditioning 68 (range 44-69)
  • bubbly 35 (range 14-46)
  • creamy 30 (range 16-48)

IMG_7520008

Creamy Coconut Milk Lemongrass Shampoo Bar Recipe

  • 5% hemp seed oil
  • 20% castor oil
  • 25% coconut oil
  • 50% olive oil
  • coconut milk, fresh or canned, frozen before you start
  • lye
  • superfat 11%

Use the Room Temperature Method. At trace, add lemongrass essential oils. Refrigerate in mold overnight. Then, take out and place under towels. Unmold after 24-48 hours. Slice and cure for 4 – 6 weeks.

*Shampoo bar results to come in 2 months!

UPDATE: I think this works great as a soap… I’m not gung-ho on its benefits as a shampoo though.

Mama’s Massaman Curry

15 Jan

Massaman Curry

A real curry made from scratch, my Vegan Massaman Curry is family friendly: just enough spice to satisfy parents and just sweet enough to get kids hooked on this creamy dish.

  • Saute in 1/2 cup of water:

1 chopped onion
2 carrots, diced
1 large tomato, chopped
1 teaspoon curry powder

  • When onion is soft, add in:

all the fresh mature coconut milk squeezed from 2 mature coconuts and 3 cups of water (recipe here)

  • Bring to a boil and lower heat to a simmer.  Cook until slightly thickened.  Then add in your choice of vegetables. Make sure there is enough so that the vegetables just peek out of the sauce.  This way, you have a good ratio of veggies to sauce (not too much sauce leftover when the veggies are all gone and just enough sauce to eat with the veggies):

6 medium red potatoes, chopped

1 pint mushrooms, chopped

4 c broccoli florets, chopped

  • Simmer until vegetables are tender around 10 – 15 minutes, then add:

6 tbspns Tamari or Nama Shoyu
5 – 6 tbspns Sucanat, to taste
2 tbspns fresh lime juice

  • Mix well until well blended and sweetener is dissolved.
  • Serve with Rice (we love a mix of short grain brown rice and sweet rice: cook both together with twice the amount of water for 50 minutes) and top with Salted Peanuts (we use Raw Wild Jungle Peanuts, which is available at our health food shop).

Fresh Mature Coconut Milk

15 Jan


Mature Coconut Milk  from Scratch

If you want to cook with coconut milk, you have to use the milk from mature coconuts.  While we love my raw Curry in a Hurry made from young coconuts, the boys have been craving cooked Massaman Curry with potatoes.  So my hubby bought some mature coconuts the other day and opening it became a family affair.

Mature Coconuts

Since I didn’t have an ice pick, hubby used a drill to make 3 holes on top of the coconut to drain the coconut water out.

The Three Holes in a Mature Coconut

We wrapped the coconut in a towel and my son hammered it open.  It helps so that pieces of coconut don’t fly out everywhere.

Hammering Mature Coconut

Make sure you hammer it more at this stage so you have smaller pieces to work with.  Prying out the meat from a big piece of coconut, like below, is tough.

Opened Mature Coconuts

With a knife, separate the coconut meat from the coconut shell.

Meat from Mature Coconut

Peel the brown skin off the meat, as this part is hard and difficult to chew.

Peel Coconut Meat

Place the peeled coconut meat in your high speed blender with water.  We blended meat from 2 mature coconuts with 3 cups of water.

Clean Coconut Meat

It will seem very thick.  Place in a nut bag and squeeze out all the liquid.

Mature coconut blended with water

You will have about 3 1/2 cups of pure mature coconut milk.  Compared to other nut milks, mature coconut milk is as white and creamy as cow’s milk.  I had to stop myself from drinking more than a sip or else we wouldn’t have enough for our curry.

Mature Coconut Milk

 

Click here for more information about different coconuts and their nutritional effects on our health from an Ayurvedic perspective.

Click here for a nutritional comparison between Young and Mature Coconut Water and Meat.

How to Open a Green Coconut

15 Jun

A pure amateur opens a green coconut… I’m smiling my butt off because I’m so proud of all my hard work.

We had coconut trees around our house growing up.  We also had a helper who loved climbing the trees.  Eugenia would climb trees without making grooves on the trunk.  She would simply use her hands and feet to reach scary heights.  She also climbed the trees in a dress without exposing herself – how she did that, I do not know.  She also opened the coconuts.  Needless to say, our family has always loved coconuts.  I’m a little sad now that I never learned how to open green coconuts (or climb for them) though.

Yesterday, at my health food store, they were selling Florida grown organic coconuts from Glaser Farms.  I took a chance and bought one.  My husband’s jaw dropped because I paid around $6.50 for just one green coconut (but it’s organic, I exclaimed!)… not to mention, it required a lot of ‘work’ just to open it.  I’m pretty adept at opening those Thai Coconuts that come all white, ready and packaged in plastic… and that ‘only’ cost around $3.50… but, as Tristan the produce buyer reminded me, are sprayed to keep them ‘white’.  But I really wanted to try a local and organic coconut and I also wanted a kitchen adventure.  

Green coconut in hand, I imagined I was stuck on an island by myself with only a cleaver, my thirst and hunger.  Well… I think I would’ve almost died of thirst… it took me a LOOOOONG 15 minutes.  I should’ve researched on youtube first for inspiration, but there isn’t any youtube on deserted islands.  

Anyway, I awoke from my dream and now am prepared with more information.  Next time I buy a green coconut:

1. I’m going to bounce the green coconut on a rock outdoors first.  Not only does it look fun, but what a time saver… and oh yeah, you can compost at the same time.

2. I need to sharpen my machete and hire someone from Trinadad to teach me how they do it over there (watch end of the clip):

 

3. Please let me know how you compost your coconut shells because my 2 year old coconut shells in the compost still look kind of new… but here’s why I want to compost coconuts anyway.

Our Pirate’s Smoothie

8 Apr

Our Pirate's Smoothie

What’s better than seeing my family truly enjoy something I made from scratch in my own kitchen and with my own hands?  For me, it’s when they enjoy something that tastes like I slaved over it, but it actually only took a few minutes and consisted of only a few ingredients.  Not only does that mean I get to spend more time with my familybut I also have a fantastic recipe.  This is definitely a keeper. And guess what, you only need 3 ingredients: 1 ripe pineapple and 2 young coconuts!  How can you beat that!

Simply place the pineapple chunks, the coconut water and the coconut meat in a high speed blender and puree away.  This is heavenly especially after a day at the beach!

Review: Raw Shakti Chocolate

14 Feb

Raw Shakti Chocolate from North Carolina

from left to right: Single Origin Ecuador, Loco for Coco and Himalayan High

Want to give a gift of  Raw Vegan Chocolates?  But no time or want to make your own?  Or do you just miss Milk Chocolate? 

There’s RAW hope for you yet! 

Check out Raw Shakti Chocolate from Asheville, North Carolina!  Their chocolate bars are Raw, Stoneground, Handcrafted and Sustainable!

Raw, Stoneground, Handcrafted and Sustainable

There are only 2 Raw Stoneground Handcrafted Chocolate companies in the U.S. that I know of.  One on the West Coast called Sacred Chocolate, and one on the East Coast, Raw Shakti ChocolateThere is a clear difference between the two companies: the sweeteners they use.

  • Sacred Chocolate, founded in part by David Wolfe, uses sweeteners like Maple Sugar, Inulin from Jerusalem Artichoke, Erythritol, Agave and Stevia.  If you are like my son, you are probably allergic to almost all of these.
  • Raw Shakti Chocolate, on the other hand, founded by Raw Foodie Don Rowe, uses only one sweetener: coconut palm sugar, one of the lowest glycemic sweeteners… to which my son is not allergic!  Note: coconut palm sugar (like maple sugar and agave) is not raw as it is heated during the evaporation process but Raw Shakti Chocolate believes that it is the healthiest chocolate sweetener available.  Check out their ingredient list too.

Taste Testing

I e-mailed Raw Shakti Chocolate if I could sample 3 of their chocolate bars in time for Valentine’s Day and they gladly obliged!  Today my family and I enjoyed our Valentine’s Eve chocolate tasting of:

  • Loco for Coco (dark chocolate with Hawaiian Black Lava Salt and Coconut)
  • Himalayan High (dark chocolate with goji berries and Ashwangandha root)

I liked the simplicity of Single Origin Ecuador.  My son was Loco for Coco.  My husband was on an Himalayan High.  We found the flavor, taste and texture of Raw Shakti Chocolate distinct and unique – unlike other raw chocolate bars we have tried before.  The stone ground cacao and the addition of coconut palm sugar create a very smooth chocolate.  The coconut palm sugar also creates a flavor reminiscent of malt, so these bars taste like milk chocolate!

If you do contact them, please let them know you heard about them from Mama in the Kitchen!

Help This Mama Be a Hot Raw Chef! Please Vote For Me!

2 Jul

What’s in it for you?

You’ll receive a FREE 5 in 5 eBook of the contestants’ recipes when the contest ends JUST for voting! PLUS, a FREE DRAWING to win a Living Light FUNdamentals of Raw Living Foods class for two, along with a weekend stay at the Stanford Inn by the Sea!

What do you have to do?

Simply register to vote for the next Hot Raw Chef on HotRawChef.com till the 15th of July. Watch the 5 in 5 Video Recipe Contest Entries, scroll down to input your information and vote for Carissa Leventis-Cox’s Raw Coconut Gazpacho! That’s Contestant Lucky #13! Feel free to pass this great opportunity to your co-workers, friends, and family so they can vote, have their name entering into the drawing, and receive their very own copy of the Next Hot Raw Chef eBook.

What’s in it for Mama in the Kitchen?

20% of the points are from PEOPLE’s VOTES! I can show that Mamas can still be Hot Raw Chefs! I can get more people interested in what I offer here and let them know about the benefits of adding more RAW Vegan foods into our family’s diets!

Ready? I know you’ll love this recipe!

Raw Coconut Gazpacho

Perfect for a hot summer day!


The Video

The Recipe Here.

Please VOTE for me! I truly appreciate it!

Half Raw and Half Cooked: Curried Apple and Quinoa Salad

3 Jun

Curried Apple and Quinoa Salad

Sometimes it’s easier to incorporate more RAW food into my family’s diet by mixing it with COOKED food. For families still in transition, adding RAW foods to COOKED not only increases the quantity of unprocessed foods into the family’s diet, but also simplifies the process of serving up unpretentious raw foods.

Here is a Curried Apple and Quinoa Salad recipe.  Instead of using processed mayonnaise, I use nutritious coconut to create the creamy sauce and to enhance the flavor of curry.  I did serve up a pure raw version (using sprouted raw quinoa) and this half-cooked version for lunch today.  Well, I guess you can guess which one my family preferred and ate.

The Cooked Half

Heat with a medium flame:

2 tbspns coconut oil

Lightly saute for 5 minutes or until tender:

1 sweet onion, chopped

Add and saute for a minute or 2:

2 cloves garlic, minced

1 tsp mild curry (more or less, depending on your family’s taste)

Add to the pot:

1 tsp sea salt, or to taste

2 cups quinoa

3 cups of water

Bring to a boil and lower the heat and simmer for 15 minutes.  Fluff and set aside.

 

The Raw Half

Prepare:

raisins

apples, diced

Coconut Curry Sauce

 

Half and Half

Per serving, mix together in a bowl:

sea salt, to taste

1/4 cup raisins

1/2 cup apple, diced

1 cup of cooked quinoa (as above)

enough Coconut Curry Sauce

Enjoy!

Cinnamon Donut Holes

28 May

Raw Cinnamon Donut Holes

My husband tells me today that he’s been craving Donuts.  Not just any donuts, but Krispy Kreme Donuts. And he’s been craving it for 3 weeks.

Ugh.  Really? Why didn’t he tell me earlier?

Not one to encourage processed foods in my house, I scramble and come up with these Cinnamon Donut Holes tonight.  Son was happy I had dessert and devoured them.  Hubby doesn’t crave the other donuts as much anymore.

I consider that a success.

Place in a bowl:

1/2 cup raw coconut flour (use high speed blender or food processor to grind dried shredded coconut to a fine powder, be careful not to over grind or else you will end up with coconut butter)

1 cup raw oat groats flour (soak oat groats overnight, drain and rinse the next day, sprout if you wish, dehydrate and process in a high speed blender to a fine powder – or grind raw rolled oats to a powder, if you wish)*

1 cup raw sprouted soft wheat flour (soak soft wheat berries overnight, drain and rinse the next day, sprout if you wish, dehydrate and process in a high speed blender to a fine powder)*

* I always have these on hand and keep them in the refrigerator or freezer.

Add to the bowl:

1/2 tsp sea salt

1 tsp vanilla extract

5 tbspns extra virgin coconut oil at room temperature

5 tbspns raw local honey

Mix together until a batter forms.  If it is still to dry, add just a little water at a time to create a batter that sticks. Roll into small balls.  Coat with ‘powdered cinnamon sugar’. Although not raw, this is the least processed and closest alternative to the sugar coating of regular donuts.  Grind together in a high speed blender:

2 tbspns ground cinnamon

6 tbspns Sucanat (dried whole cane sugar)

Alternatively, you can coat the donuts with more ground coconut flour or dip in raw chocolate syrup (2 tbspns raw local honey mixed with 1-2 tbspns raw carob powder or raw cacao powder) for a Donut Fondue!

Serve immediately and enjoy!

Once refrigerated or frozen, allow to thaw at room temperature before serving.

Coco-Nutty Banana Cream Pie

2 Apr

 

Coco-Nutty Banana Cream Pie

 

After a few experiments to create one with the least ingredients and the least amount of time, here is a very easy, quick and ultra creamy Banana Cream with a sugar cookie Coco-Nutty Crust!  How can you beat a healthy banana pie like this: nutritious, unprocessed, quick for Mama in the Kitchen and yummy for your little (and big) one’s tummy!

 

Coco-Nutty Cookie Crust

Place in a food processor and process until small and almost powdery. Make sure not to over process as to turn into a paste:

1/2 cup macadamia nut

1 1/2 cups shredded coconut

Add in and process together:

1/2 tsp sea salt

1 tsp vanilla extract

1 tbspn extra virgin coconut oil, liquefy by placing bottle in hot water and pouring the melted oil out

3 tbspns raw local honey

Press onto the bottoms of 4 (4 1/2″) springform pans (the kinds where the bottom can be separated from the sides, pie shown above) or press onto bottom and sides of a 9″ pie pan (as shown below).  Place in freezer while you make the banana pudding.

 

Coco-Nutty Banana Cream Pie

Banana Pudding

In a high speed blender, process to a paste. It will first turn into powder and then into a thick paste:

1 ½ cups shredded coconut

Add in and puree together very well:

½ tsp sea salt

1 tsp vanilla extract

½ cup raw local honey

5 bananas

Pour into your spring form or pie pans with crust. Refrigerate.  You can also freeze the pie and thaw them in the refrigerator before serving.


Garnish with

thin slices of fresh bananas or coconut pieces

 

Enjoy!

Top 12 Kid-Friendly Year-Round Raw Superfoods

7 Mar

After discussing the top 5 reasons to feed our children more raw vegan foods, I thought it would be good to list the most kid-friendly raw foods that are in-season all year round and/or available all year round.  It is best to find organic, local and in-season foods, but sometimes it is just not possible for many reasons (one being I have a monkey who loves bananas and we don’t grow bananas where we live).

So, here is a list of 12 superfoods that are full of, as my son says, “En-zines! En-zines!”

Hope your kids enjoy these living and enzyme rich foods!

FRESH FRUITS

1. bananas – all kids love bananas.  They are rich in enzymes, best eaten just ripe when there are brown spots on the skin.  Many kids are monkey bananas for them in

  • breakfast – cereals, granola, porridge, pudding
  • green smoothies – a must in any
  • ice cream – with the texture of real ice cream, you can add different ingredients to change its flavor
  • lollipops – name me a kid who doesn’t like them!

2. apples – sweet and crunchy!  Full of phyto-nutrients and anti-oxidants, what’s there not to love in

  • breakfast – in our favorite Raw Muesli and a yummy accompaniment to Almond Yogurt.
  • easy snacks – simply slice one up and serve with or without a dip, or create Apple Sandwiches
  • raw Applesauce
  • immune booster ‘tea’: mix together equal parts of apple cider vinegar and honey, add water to taste
  • veggie juices – to make it more palatable for kids. I know my son prefers apple green juices over carrot ones.

3. lemons – rich in raw vitamin C and bioflavanoids.  Enjoy in

  • salad dressings: 1 tbspn lemon juice, 2-4 tbspns extra virgin olive oil, 1 tsp sea salt, spices and herbs
  • raw lemonade

4. avocado – rich in protein, enzymes, fiber, potassium, vitamin E and healthy fats.  Avocados add a richness and creaminess in

  • dips – Guacamole
  • soups
  • a simple side – sliced with a little sea salt and extra virgin olive oil
  • desserts – creamy chocolate Sundae

5. papaya – loaded with living enzymes, papaya contains papain, a digestive enzyme which helps break down protein and soothes the stomach.  Enjoy in

FRESH VEGGIES

6. romaine lettuce – rich in vitamin A, vitamin K, folate, vitamin C, manganese, and chromium, it is also a very good source of dietary fiber.  It is the mildest of all leafy greens and the easiest for kids to learn to love.  Enjoy in

  • easy salads – Kid’s Only Salad and South Asian Salad
  • smoothies – in any smoothie, this is the easiest way to get kids to eat them
  • as wraps – simply place a banana in a leaf, topped with almond butter and honey or dates or nama shoyu, or other filling

SPROUTED GRAINS

7. sprouted oat groats: a good source of dietary fiber, significant amount of vitamin B1, potassium, iron, phosphorous, selenium, zinc, manganese and magnesium.  Enjoy in

RAW NUTS and SEEDS

8. almonds – higher in fiber than other nuts, contains healthy omega-9 oleic fatty acids, calcium, phosphorus and magnesium. Enjoy in

  • Almond Butter – use it instead of peanut butter on bananas with honey, or in lettuce wraps
  • Almond Orange Salad Dressing
  • Raw Almond Milk – soak 1 cup of almonds overnight, rinse and drain the next day, process in a high speed blender with 4 cups of water and your choices of sweetener (honey, dates, to taste) and flavor (cinnamon, vanilla, cardamom)
  • Raw Almond Yogurt

9. coconut – besides being anti-viral, anti-bacterial and anti-fungal (Coconut Research Center), coconuts are highly nutritious, rich in fiber (4x as much as oat bran and 2x as much as wheat bran or flaxseed meal), vitamins and minerals.  We have a tub of coconut oil in my son’s bathroom and he enjoys eating the butter as I lather moisturize his skin with it. Enjoy in

  • breakfast – granola
  • coconut oil – in desserts, pit a date and place a little coconut oil inside, close and enjoy
  • creamy milk – simply blend together fresh raw coconut water and meat from one coconut.
  • Pina Colada smoothie – blend together water and meat from 1 coconut, 1 banana, 1 cup pineapple, 1 tbspn honey.
  • soups – we love my Coconut Gazpacho, but you can make a simple Avocado Coconut Soup by blending 1 avocado and water and meat from 1 coconut and your choice of flavours (curry, vanilla, sea salt or honey)

10. sunflower seeds – excellent source of vitamin E, as well as vitamin B1, manganese, magnesium, copper, selenium, phosphorus, vitamin B5 and folate.  We enjoy this is our son’s fave salad

11. flax seeds – great source of omega-3 essential fatty acids, good source of dietary fiber, manganese, folate, vitamin B6, magnesium, phosphorus, copper and lignan phytonutrients.  Enjoy as

SWEETENER

12. raw local honey – not only will this help with seasonal allergies, but this is an unprocessed sweetener that kids just love.  Since finding out more about the negatives of agave syrup, honey is now our favorite liquid sweetener.  Enjoy in

  • breakfast
  • chocolate syrup with raw cacao or carob powder
  • desserts
  • toppings or dips for cut fruit

Pastillas de Coco: Raw Pastillas de Leche

22 Dec
I recently read an e-mail from someone who visited the Philippines.  He wrote: “I now know why so few tourists visit the Philippines.  I will never go there again.”  It saddened me because I have so many fond memories of the Philippines: the kind happy people, the beautiful islands and its unique fusion of food with Malay, Chinese and Spanish influences.  
As I think about these negative comments during this holiday season, I have began to yearn for one of my favourite candies from the Philippines called Pastillas de Leche, a candy traditionally made from reduced carabao’s (water buffalo) milk and sugar.  So, I have created my own raw candy that I call Pastillas de Coco, because its main ingredient is coconut.  These taste very similar to the carabao milk version .  The recipe is so easy and quick – not to mention dairy free, unprocessed and healthier.
Place in a Vitamix or other high speed blender and blend just until it becomes buttery.  The shredded coconut will first become powdery, then it will become a paste.  The paste is what you want.  Do not over blend as the ‘butter’ may separate:
6 oz dry shredded coconut
Place in a bowl and mix with:
a pinch of sea salt
3 oz raw honey or agave syrup
Roll into small cylinders and cover with dry shredded coconut or powdered coconut (place dry shredded coconut in Vitamix and process until you have a powder), or even raw cacao powder.  Wrap with wax paper and cellophane, if desired.  You can also just roll them into balls to make Coconut Truffles.  Keep refrigerated.

Coconut Snowballs

21 Apr

I really enjoy Sarma Melngailis’ book Living Raw Food.  I love her outlook on food.  She is not strict raw herself and neither are her chefs in her restaurant – yet her mission is to introduce people to raw food and hope that they enjoy it.  I was lucky enough to eat at Pure Foods and Wine for my last birthday and delighted in her raw Peppermint-Cacao Ice Cream (the recipe is in her book).  It was the most delicious chocolate mint ice cream I have ever eaten – raw or otherwise.  For the next month after that, I enjoyed my own quick version at home: cashew butter, coconut oil, raw chocolate, honey, mint leaves, sea salt and a little water.  Yum. 

I recently tried her Coconut Snowballs.  They taste like a mix of marzipan and/or condensed milk – and therefore, a hit with kids as well.  I love raw sweets because they are nutritious and satisfy your sweet tooth at the same time.  I have adapted the recipe as we prefer to use honey instead of agave syrup, because honey in its raw form is high in enzymes, contains minerals and helps our immune system.  Agave syrup, like maple syrup, is a cooked sweetener, which despite its preparation is consumed by a lot of raw foodies.  Raw local honey is a better option, in my opinion.

Process until finely ground in food processor:
2 cups Brazil nuts, soaked overnight and drained
Add and process until you have a thick sticky dough:
2 cups shredded coconut
1 cup local raw honey
1/4 cup raw coconut oil
2 tsp vanilla extract (without alcohol)
1/4 tsp sea salt
Form into balls and dip and roll in more shredded coconut.  We have stored these in the freezer and we simply take it out as we wish.