RAW Coconut Curry Soup

About this recipe:

Another raw soup that is excellent for a hot day. Its packed with fresh ingredients and is therefor a good source of fiber and vitamins. Takes little time to prepare and you don't even need to know how to cook, just blend everything into a smooth delicious soup.

Ingredients:

• 1 avocado, diced

• 1/2 cucumber, diced

• 1/2 red bell pepper, diced

• 1 medium heirloom tomato, diced

• juice of 1 lemon

• 6 T. raw coconut oil

• 1 garlic glove, minced

• 2 handfuls of cilantro

• 3 T. yellow curry powder

• 1 T. salt

• 1 c. coconut milk (preferred fresh, otherwise canned)

1. Blend all ingredients until smooth and silky.

2. Garnish with some fresh cilantro and black sesame seeds.

3. Eat right away.

Makes 4 portions.

RAW Coconut Ice Cream

About this recipe:

For a long time I was such a big fan of store bought coconut ice cream, but it sure hurt my wallet. I was able to score a good deal on an ice cream attachment for my KitchenAid and have been making my own ever since. It is so simple and delish, so dust off your ice cream machine and get to work. You can add anything you want to it, just be creative with flavors!

Ingredients:

• 2 young fresh thai coconuts (you can also make it with canned milk but it won't be raw or alkalizing)

• squeeze of agave

• 1/2 t. salt

• 2 t. vanilla extract (glycerine based)

you can add to your liking:

• handful of chopped fresh mint leaves

• 1/2 squeezed lime

• juice from fresh ginger root

• stevia for extra sweetness

• carob chips

• raw cocoa nibs

1. Open the coconut, strain the water into the blender and scoop out the fresh young meat with a metal spoon. To see how click here.

2. Blend both coconut water and meat until smooth and silky, this is how you create fresh young coconut mylk!

3. Add the salt, vanilla and the squeeze of agave. Just remember that anything frozen will taste less sweet, so sweeten accordingly.

4. Prepare the ice cream in your ice cream machine. If you don't have one, I think you can just set in in the freezer too...see what happens.

5. If you are adding any kind of chunks, such as cocoa nibs, do so at the end of the ice cream cycle. They say about two minutes before the end.

6. Eat right away as a delicious sorbet or freeze for a solid ice cream.

7. I toasted up some almond slivers and tossed some carob nibs on top....to die for.

Two $1.50 coconuts will yield a ton of ice cream, about 4 times the amount of a store bought tub.

Jazzy's Oatmeal Mix

About this recipe:

In hard economic times its good to save a penny. Oatmeal is one of my staples that is very affordable. You can add to it what ever you like. I always keep a large jar filled with this mixture. Oats are an amazing source for good fibers, protein and full of nutrients such as vitamin E, zinc, selenium, copper, iron, manganese and magnesium. This mixture is great for roasting, cooking & baking.

Ingredients:

• baby quick oats

• dried shredded coconut flakes

• (raw) almonds

• (raw) sunflower seeds

• (raw) pumpkin seeds

1. Combine all ingredients (measurements to your liking).

2. Mix well and store in airtight container or jar.

Raw Choco-Coco Macaroons

About this recipe:

These choco-coco macaroons are absolutely raw and really really hard to resist. They don't take much effort to make but they take a while in the dehydrator. The result is a macaroon crisp on the outside and chewy on in the interior. Worth the wait. I found this recipe in a raw cookbook called 'Raw Food, Real World'.

This recipe requires a dehydrator.

Ingredients:

• 3 cups of dried unsweetened coconut flakes

• 2 T. raw cocoa powder

• 1 c. maple syrup

• 1/2 c. coconut butter

• 1 T. vanilla extract

• 1/2 t. mineral salt

1. In a large bowl combine all ingredients and stir well.

2. Using an ice cream scoop or two spoons - spoon rounds of the mixture onto a dehydrator tray lined with Teflex.

3. Dehydrate at 115F for about 24 hours until crisp.

4. Store in the refrigerator for a week or freezer for longer.

RAW Coconut Cream Pie

About this recipe:

The best coconut cream pie I've ever had was at Cafe Gratitude in San Francisco. Good thing they published the recipe in their cookbook. I made little mini cupcake versions so they are easy to bring to dinner parties or snack on by yourself. For the candida diet its best to replace the date paste for sugar substitute and take it easy with the agave nectar.

Ingredients filling:

1/2 c. coconut milk

1/4 c. fresh coconut meat

1/2 c. raw coconut butter

1/4 c. date paste (soak pitted dates for one hour, drain, blend, add a little soak water and blend into a smooth paste)

pinch of salt

1/2 t. vanilla

1 t. lecithin

dried coconut flakes for decoration

1. Blend coconut milk, meat, dates, vanilla and salt until smooth.

2. Add lecithin and coco butter and blend until smooth. Set aside.

Crust:

1/2 c. almonds, finely chopped

1/2 c. fine almond flour

1 T. date paste

1/4 c. agave nectar

1/2 c. coconut butter, crumbled

3. Blend all ingredients for the crust in a large mixing bowl until thoroughly combined.

4. Take a 12 cup mini muffin pan and drop mixture in with a spoon. Compress by pushing down with the back of your spoon.

5. Drop the filling on top of the crusts. Sprinkle with dried coconut flakes.

6. Refrigerate for at least one hour to harden it.

7. They are kept best in the fridge until consumption. You can also freeze them for longer time.

Coconut Kefir 'cheese'

About this recipe:

After making your coconut kefir you are left with a lot of yummie coconut meat. The meat just by itself has a lot of sugar and won't be good for any of the sugar free diets. Here's a way to ferment it, making it into a pro-biotic cottage style 'cheese'. Spread it on a cracker or sprinkle on a salad.

Ingredients:

• meat of young thai coconuts

• 1/4 c. coconut kefir

1. Scoop all the meat out of the coconut shells with a spoon.

2. Blend in the blender until its smooth. Add the coconut kefir. It will make a nice brine.

3. Transfer to an airtight container.

4. Let is sit out at room temperature for 24 hrs.

5. Refrigerate and enjoy!

To learn more about kefir making visit Dom's kefir making website.

Coconut Kefir

About this recipe:

Kefir is one healthy probiotic drink. Coconut kefir has amazing side affects: it stops sugar cravings, it aids digestion of all foods, it has a tonifying affect on the intestines, it cleanses the liver, it contains high levels of valuable minerals including potassium, natural sodium, calcium and magnesium. It increases energy and gives you an overall feeling of good health. Who can say no to that! Coconut kefir fits right into a candida and sugar free diet, better than its dairy variant.

Ingredients:

• juice of 4 young thai coconuts

• 1 c. of water kefir grains. I got mine on ebay, they ship dried and all you have to do is rehydrate them

1. Crack the coconuts, to learn how click here.

2. Transfer the juice into a large clean canning jar. Make sure the juice is at room temperature.

3. Add the kefir grains, close the lid to your canning jar.

4. Set in your cupboard for 24 (more sweet) to 48 (more sour) hours. The liquid will get a milky color. If your house is cold and old like mine, set it in the oven with only the oven light on. This way it is a constant 71F.

5. Strain out the grains with a plastic strainer, use these to start your next batch right away.

6. Transfer the strained liquid to clean glass drinking jars and leave out on your counter top for another 24 hrs. This allows the vitamins to increase.

7. Refrigerate. Add a splash of lime and few drops of stevia to taste.

8. Drink half a cup with every meal for optimum benefits.

9. Repeat process every two days.

note: Scrape out the meat from the left over coconuts and set aside. You can use this to make a great coconut kefir cheese. To see how click here.

To learn more about kefir making visit Dom's kefir making website.

Gluten Free Coconut Macaroons

About this recipe:

Coconut is my favorite food, so I really enjoy these macaroons. You can make them with fresh young thai coconut meat which results in soft and creamy, use raw dried shredded coconut for a more firm cookie and use toasted dried coconut for a crispy-chewy version. 

Preheat the oven to 300F.

Ingredients:

• 3 egg whites

• 1/4 + 1/8 t. cream of tartar

• 1.5 c. coconut meat

• 1/4 c. gluten free flour (I used sorghum flour, you can also use coconut flour)

• 1/4 c. sugar substitute (I used erythritol, you can also use xylitol, agave nectar or stevia)

• 1/4 t. baking powder

• 1/4 t. high mineral salt

• optional: 1 - 2 t. glycerine based vanilla extract, peel of one orange

1. In a mixing bowl, whisk the egg whites and the cream of tartar until its stiff.

2. Fold in the coconut meat, GF flour, sugar sub, baking powder, salt and optional seasonings.

3. Drop batter on a parchment lined baking sheet, one rounded teaspoon at the time.

4. Bake at 300F for 15 minutes. If they go too fast, turn down and bake longer on lower temp.