Coconut oil

All posts tagged Coconut oil

Power Bombs

Published March 18, 2012 by Polana Fowdrey

These are a perfect “pick-me-up” if you’re flagging a bit, or in our house, they’re more of a “get-me-through-this-all-nighter!”

Mix the following together in a bowl or food processor:

2 tsp raw cacao powder

1 tsp raw carob powder

1 tsp maca powder

1 tsp purple corn flour

2 tsp raw agave nectar

1 tsp goji berries

1tsp coconut oil (melted)

1 tsp ginkgo tincture

Roll into little balls and chill in the freezer for an hour.

Nom as required.

Advertisements

Super Flapjack

Published March 14, 2012 by Polana Fowdrey

These are popular with adults and children alike… well they are here anyway!

Ingredients

1 cup cashew nuts

1 cup goji berries

4 cups whole oats

1 dsp hemp protein powder

1 dsp baobab powder

1 dsp honey

3 dsp agave nectar

2 dsp melted coconut oil

Method

Soak cashews and goji berries for an hour

Drain and add the rest of the ingredients

Spread into a tray and score with a pizza cutter

Place in freezer until firm

Keep in the fridge. Will last a couple of weeks if kept covered.

Decadent Valentine’s Treat

Published February 14, 2012 by Polana Fowdrey

Raw Chocolate Coated Strawberries.

I’m sure no explanation or preamble is required.

Ingredients:

8-10 ripe strawberries

2 dsp coconut oil

1 dsp manuka honey

3 dsp raw cacao powder

Method:

Melt the oil and honey in a bain-marie

Add the cacao powder and stir in until a rich chocolate is reached. Use a whisk if you have lumps.

Dip strawberries into the chocolate.

Place on a plate and put in freezer for 10-15 minutes to harden.

Enjoy with a loved one on the night of love. ♥

Raw Cashew “Cheese”

Published January 26, 2012 by Polana Fowdrey

I haven’t eaten actual cheese for decades and don’t miss it at all, but as a vegan I have sometimes enjoyed a dairy-free alternative to cheese. It’s certainly a useful thing to have in the fridge, turning a simple salad into something a bit more interesting and nutritious and providing a great filling for a raw (or even almost-raw) sandwich.

I have adapted a recipe originally shared by Russell James (the Raw Food Chef) here.

Russell’s recipe uses macadamia nuts, which I absolutely adore, but they are a little expensive so, finances being how they are, I used cashews instead.

Here is my version, but I urge you to check out Russell’s (and his other recipes too – they are superb and always work out perfectly!)

Cashew Cheese

Equipment:

Blender/Liquidizer, Sieve, Bowl, Muslin (or Nut Milk Bag), Dehydrator (or fan oven – use fan only,) Ring Mould

Ingredients:

2 cups cashew nuts

1 cup water

2 probiotic capsules

pinch salt

2 teaspoons nutritional yeast (or 1 teaspoon Marmite (yeast extract) if you don’t mind a non-raw condiment!)

Squeeze of lemon juice

Method:

Blend the nuts and water together until you have a smooth paste.

Add the powder from the probiotic capsules and mix in thoroughly.

Pour the mixture into a nut milk bag or a piece of muslin and place in a sieve, over a bowl. Place a plate on the top and a weight to squeeze the excess liquid out. I used a fairly full jar of coconut oil which seemed heavy enough.

Leave at room temperature for 24-48 hours. It’s a good idea to place a cloth over the whole thing so that no dust or unwelcome flying insects get in.

After 24-48 hours, unwrap the mixture and place it into a clean bowl. Add the salt, yeast and lemon juice and stir everything in.

Now pour the mixture into a ring mould. I put mine on top of a non-stick dehydrator sheet (on a DH tray) and placed it in the dehydrator for 24 hours to dry out a little and get a crust. Then I placed it in the fridge, where it lives whilst it is being eaten.

You can just put it straight into the fridge without dehydrating if you are in a hurry or don’t want a crust.

It’s delicious and can be customised with herbs, onion, garlic… the list is limitless!

I think this should last about a week, but ours won’t. Nom nom… =)

Carrot Bread with Banana

Published November 17, 2011 by Polana Fowdrey

I made something a bit different for supper this evening. I was going to save this for breakfast, but… oh well!

Here’s the recipe:

Raw Carrot Bread

Ingredients

4 carrots
1/2 apple
1 cup. cashews, soaked
5 pitted dates,  soaked
about a cup of date soak water
1/4 c. chia seeds, ground
1 tsp xylitol

1 tsp  salt
1 tsp ground cinnamon

Preparation: 

Process carrots and apple in food processor until well chopped, Place these in a mixing bowl, while you chop dates and cashews in food processor. Now add to chopped carrot/apple. Grind chia seeds (I use the grinder on the food processor). Add ground chia to mixture and stir well. Add xylitol, salt, and cinnamon and thoroughly mix. Use about a cup of date soak water to help the mixture stick.
Spread on dehydrator sheet and dehydrate on 145 for 1.5 hours, then turn down to 110 and dehydrate 5-6 hours or until desired moisture is achieved.

I like to cut  my breads into triangles before dehydrating, using a pizza cutter. This makes it easier to “slice” when the bread is “baked.”

Serve with Sweet Coconut Butter:

Sweet Coconut Butter

Ingredients

1 tbs coconut butter

1 tbs olive oil

1 tsp xylitol or sweetener of your choice

1 tsp baobab powder

Preparation

Mix everything thoroughly together and spread onto Carrot Bread

Place some sliced banana on top and enjoy.

Yummy… now, what are we going to have for breakfast…?

Getting My Oats

Published June 10, 2011 by Polana Fowdrey

Today I made Oat Mylch – Here’s how:

I took a pyrex jug and put 1 litre of water inside (you could easily use a bowl instead)
I then laid a piece of muslin over the top.
I dropped 1 cup of oats into the muslin, so that they all fell under the water.

I also added 1 tsp honey, but this is optional
Then I placed a plate over the top and left them soaking for 1/2 hour.

After half an hour I removed the plate, gathered up the edges of the muslin and squeezed out the Oat Mylch. It comes out thick and creamy and is wonderful for the skin too!

After I’d squeezed out as much Mylch as I could, I put the oats aside (for later!) and poured some of the Oat Mylch out for our lunchtime smoothie!

Here’s the Oat Mylch. I made just under 1 1/2 litres this way. It needs stirring before use, but it is quite a versatile milk – not brilliant in tea though!
Lunchtime was upon us, so I made a delicious smoothie with:
1/2 pint Oat Mylch
1 mango (just the flesh!)
a handful of strawberries.
Blended together, they made the most gorgeous, rich, creamy, sunshiney drink!
Shown here with Chocolate Love Buckets!
Chocolate Love Buckets
I chopped the remaining strawberries into quarters and layered them in sundae dishes with a couple of Chocolate Love Bombs, (from a batch that turned out a bit soft, due to too much liquid and I’d kept in the freezer. Even mistakes can be utilised!)

 

Here is a delicious Chocolate Love Bucket!

 

Our delicious lunch. Imagine – eating chocolate for lunch, the healthy way. This is heavenly!

 

Mr H enjoying his chocolate Love Bucket. Mmmmmm. =)
Later in the day I was a bit naughty when we visited Mr H’s parents, because it is impossible to resist Mrs H’s delicious Okra Curry! It did get me wondering whether okra can be eaten raw, and whether I could create a raw curry? Hmmm… best get my thinking cap on.
Anyway, those soaked oats (you thought I’d forgotten about them, didn’t you?)
Baccus Gets His Oats
1 cup oats (soaked and Mylch squeezed out)
1 desertspoon (dsp) raw cacao powder
1 dsp carob powder
1 cup dried vine fruits (pre-soaked)
1 tsp ground cinnamon
1 tsp ground ginger
2oz (50g) coconut cream (you could use coconut oil if you prefer. I use the cream because it is cheaper!)
Mix it up, press into silicone moulds and leave to dry under a tea towel overnight.
In the morning (hopefully!) there will be some oaty chocoaltey cakes!
Night night… =)
PS… next day… here’s a pic:
… and they are yummy!
Originally published on http://www.pollyskitchen.blogspot.com
%d bloggers like this: