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Coconut

Honey Ginger Salmon


Honey Ginger Salmon Recipe Photo

Honey Ginger Salmon (photo by recipe author)

Servings: 4 servings
Preparation Time: 30 minutes

In a small bowl, combine honey, orange juice, coconut water, balsamic vinegar, ginger and cilantro. In a large skillet (or other preferred cooking method), heat coconut oil over medium heat.

Place salmon filets in skillet and sprinkle both sides with a little salt and pepper. Pour honey ginger mixture over salmon and continue to sear until both sides of the fish are starting to brown. I usually cook mine about 6 minutes per side, depending on how thick the salmon is.

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Coconut Halvah Candy

Coconut Halvah Candy

Coconut Halvah Candy (photo by recipe author)

Servings: Makes approximately 1 lb.
Preparation Time: 20 minutes

1. In a small saucepan melt the honey and the coconut cream concentrate together, stirring until the mixture is thin and very hot but not simmering. Remove from heat. Add the sesame tahini and stir in vigorously with a spoon for a couple minutes. Refrigerate for 10 or 15 minutes.

2. Gently melt the chocolate in a double boiler or over very low heat. Pour 2/3 of the melted chocolate into the cooled tahini mixture and give only one or two stirs as you empty the mixture into the bottom of a bread pan lined with parchment. Drizzle the remaining 1/3 of the melted chocolate over the top of the mixture and run a butter knife through it a few times to create a marbled effect.

Chill in refrigerator for a few hours before cutting into squares. Store in a covered container in the refrigerator.

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Tomato Coconut Soup


Tomato Coconut Soup Recipe photo

 

Servings: 2
Preparation Time: 30 minutes

Chop the onion and tomatoes roughly. In a saucepan, add the chopped tomatoes, chopped onion, whole black peppers, clove, cinnamon, ginger and garlic. Mix well. Cover and heat on a medium to low heat. Stir intermittently.

Turn the heat off once the tomatoes and onions are well cooked. This will take around 15-20 minutes. Alternately, the mixture can be cooked in a pressure cooker.

Once done, allow the mixture to cool to room temperature. Using a blender or immersion blender, blend the mixture till you get a soup like consistency. Transfer this to the saucepan. Add sugar, salt and coconut milk. Mix well and let the soup boil once. Turn off the heat and serve hot.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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Crispy Juicer Pulp Coconut Crackers


Crispy Juicer Pulp Coconut Crackers Recipe photo

Crispy Juicer Pulp Coconut Crackers (photo by recipe author)

Put your leftover juicing pulp to use! Mine usually has beet, carrot, zucchini, cucumber, some ginger and maybe apple.

Servings: yields 4 dozen
Preparation Time: 20 minutes

1. Process ingredients in food processor. You will need to do this in batches, add enough water to make to make a workable dough that holds it’s shape but gets nicely chopped up. Bigger pieces of cucumber skin may need to be picked out.

2. Adjust herbs and spices to taste, remember these shrink so the flavor will be concentrated.

3. Using fruit leather sheets or parchment paper, use your hands to spread it out to 1/4″ or less thickness. Score into crackers.

4. Dehydrate at 135 ºF in the dehydrator. Turn crackers over when firm and dry on top. They are done when dry right through and crisp.

5. Break apart and store in an airtight container.

These are great as is, with butter, cheese, nut butter or whatever!

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Coconut Flour Applesauce Spice Bread


Coconut Flour Applesauce Spice Bread Recipe photo

Coconut Flour Applesauce Spice Bread (photo by recipe author)

Servings: 10
Preparation Time: 1 hour

Dry Ingredients:

  • 3/4 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon ginger

Wet Ingredients:

1. Preheat oven to 350 degrees ºF.

2. In a large bowl, combine dry ingredients.

3. In a medium bowl, combine wet ingredients (by hand works fine).

4. Pour wet ingredients into dry and blend until evenly combined.

5. Grease pan(s). Pour batter into 3 mini loaf pans or 1 large glass loaf pan.

6. Bake for 35-40 minutes in mini pans. Bake 65-70 minutes for 1 large loaf.

7. Allow to cool completely. Store in fridge

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Blueberry Coconut Cream “Ice Cream” Sandwiches


Blueberry Coconut Cream Ice Cream Sandwiches Recipe photo

Blueberry Coconut Cream “Ice Cream” Sandwiches (photo by recipe author)

Servings: About 8
Preparation Time: 30 minutes

  • 3 large eggs
  • sweetener of choice, to taste
  • Dash of vanilla extract
  • 1/4 cup of heavy cream or coconut cream
  • 5 tablespoons coconut flour
  • 1/2 cup of fresh or frozen blueberries
  • 1/8 cup – 1/4 cup of milk of choice (If your dough is too dry)
  • 13-15 oz coconut cream or full fat coconut milk, refrigerated overnight

Preheat oven to 300 degrees ºF

Line a cookie sheet with parchment paper. In a large bowl, whisk together eggs, sweetener, vanilla and cream until well mixed. Sift the coconut flour into the egg mixture and mix until smooth.

Wait for a few minutes until thick. Add the blueberries and milk if needed. Drop 1 tablespoon sized cookies onto cookie sheet. (You can make them bigger if you would like!) Flatten into cookies.

Bake until golden with golden brown edges or until you think they are ready. It took mine about 20 minutes. Let cool enough to handle then transfer to fridge to get firm and cool.

Using a mixer, beat coconut cream or coconut milk until fluffy and stiff peaks start to form. Chill until firm enough to be sandwiched in cookies.Sandwich 1 tablespoon of filling between 2 cookies. Put in freezer overnight or until you think they are ready to eat.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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Flourless Ginger Turmeric Cookies

 

Flourless Ginger Turmeric Cookies Recipe photo

Flourless Ginger Turmeric Cookies (photo by recipe author)

Servings: 15
Preparation Time: 10 minutes

Preheat oven to 350 degrees ºF.

Place the coconut butter, egg and vanilla in a food processor and combine.

Add in the sweetener, soda and all spices, blend until combined.

Form dough into 1 inch balls and place on a parchment lined cookie sheet. Press each cookie down with your palm, these don’t spread much

Bake in preheated oven 10-15 minutes or until a bit brown.

These cookies are fragile when warm, so let them cool for a few minutes on the cookie sheet. Remove and let them cool completely on a cooling rack. They will harden up as they cool.

Store in an airtight container.

*To soften the coconut butter, place the jar in a saucepan filled with water over medium heat. Make sure you have removed the top layer of coconut oil, save it for another use.

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Whole Wheat Date Muffins


Whole Wheat Date Muffins (photo by recipe author)

Servings: 18-24 regular muffins
Preparation Time: 10 minutes

Optional additions:

  • Spices (1 teaspoon nutmeg, allspice, cinnamon, or ginger, 1/2 teaspoon cloves, all or some)
  • Hemp protein powder (2 tablespoons)
  • Hemp seeds (2 tablespoons)
  • Nutritional yeast (1 tablespoon)
  • Flax meal (2 tablespoons)
  • Dried fruit (like raisins) and coconut
  • Molasses (1 tablespoon)

1. Preheat oven to 350 degrees ºF. Coat a muffin pan with additional coconut oil.

2. In a medium bowl, pour hot water over dates (and any other dried fruit) and let stand until slightly softened, about 5 minutes.

3. Whisk in egg, coconut oil, and vanilla (and any other wet ingredients).

4. In another bowl, stir together flour, baking soda, salt, nuts, and sugar (and any other dry ingredients).

5. Fold wet mixture into dry until just combined.

6. Fill muffin pan about 3/4 full and smooth the top with a spatula.

7. Bake for 15 minutes for both regular and mini muffins, or until a tester inserted in the middle comes out clean.

8. Let rest 10 minutes, then remove and move to a cooling rack.

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