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Orange Manius

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This simple recipe is easy to make and incredibly refreshing on a hot summer day.

Ingredients

  • 2 cups orange juice
  • 1/2 cup canned coconut milk
  • 2 TBSP honey
  • 1 TBSP vanilla
  • Ice cubes (as many or few as you like.  A few will give you a thin drink; a lot will give you an icy/slushy drink)

Process

  1. Add all ingredients to blender.
  2. Blend until smooth.

Makes 4 cups.

Thanks to: http://paleomagonline.com/orange-manius/


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Vanilla Bean Coconut Ice Pops

grain-free • gluten-free • dairy-free • nightshade-free • sugar-free • sweetener-free

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PREP TIME: 5 minutes
YIELD: 6 servings
ingredients:

  • One 15oz can of full fat coconut milk + water to fill pop molds
  • 1 vanilla bean pod
  • 1 teaspoon pure vanilla extract

preparation:

  • Pour the coconut milk into a mixing bowl (preferably one with an easy-pour spout) or into your blender.
  • To calculate how much water you’ll need to add:  Test how much liquid your ice pop molds will hold by filling one to capacity, then measuring the liquid in a measuring cup. Multiply that amount by the number of pops you have, then add water to your coconut milk to add up to the total number of ounces you’ll need to make your pops. For example, if you have 6 pop holders and each one hold 3oz of liquid, you will need to have 18 total ounces of liquid. In this case, you will want to add 3oz of water to the 15oz of coconut milk you have to add up to the total of 18oz.
  • Slice the vanilla bean pod in half lengthwise, then scrape the back of your knife down the inside of the pod to remove the seeds.
  • Place the vanilla bean seeds into the coconut milk, then add the vanilla extract and either whisk together or blend.
  • Pour evenly into your molds and freeze overnight. To remove the pops, run the containers under warm water until the sides release.

Yes, you can enjoy this recipe while on The 21-Day Sugar Detox.

Thanks to: http://balancedbites.com/2013/04/easy-recipe-vanilla-bean-coconut-ice-pops.html?utm_source=rss&utm_medium=rss&utm_campaign=easy-recipe-vanilla-bean-coconut-ice-pops

Ice pop molds:

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Pina Colada Smoothie

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Prep time – 3 mins, Total time – 3 mins, Serves: 2

 Ingredients

  • 1 large Banana
  • ¾ cup canned Crushed Pineapple (or 1-1/4 cup frozen or fresh pineapple chunks)
  • 2 Tbsp Shredded Unsweetened Coconut
  • 1 cup Coconut Milk
  • 1-1/2 cups Ice
 Instructions
  1. Add all ingredients to a blender and blend until thick and smooth.
  2. Garnish with a pineapple slice or some more shredded coconut if you want to get all fancy.

Thanks to: http://www.ourpaleolife.com/2013/03/pina-colada-smoothie/


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Coconut Facts

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It has been used for thousands of years in ancient India as a healing fruit.

It takes around 9 months for a coconut to filter all of the water that it contains. This makes the water completely pure & sterile, which is why it can be used for blood transfusions.

It has the highest concentration of electrolytes of anything found in nature.

Younger coconuts contain the purest unsaturated fats and are better than mature coconuts.

It boots the immune system, boosts metabolism, and improves thyroud function.

It makes a great topical oil(use a TINY bit – it goes a long way!) that can help to naturally rid the skin of dangerous toxins. It also gives the skin the perfect mix of hydration and antioxidants that it needs to stay healthy, smooth and younger-looking longer.

Eight ounces of coconut water has 46 calories, 9 grams of carbohydrates, 250 mg of sodium, 200-500 mg of potassium, 60 mg of magnesium, 45 mg of phosphorus, and 2 grams of protein. The electrolyte content is more than double that of traditional sports drinks with about half of the carbohydrates. (Potassium is an essential macromineral in human nutrition; it is the major cation (positive ion) inside cells, and it is important in maintaining fluid and electrolyte balance in the body.)

According to researchers, individuals with high blood pressure usually have low potassium levels. Therefore, drinking coconut water on a regular basis can be quite effective at regulating blood pressure.

Coconut milk (made from the meat of the coconut) has 500-600 calories, and coconut water(liquid inside) contains about 50 calories.

A few studies have shown coconut water to have cytokinins which are beneficial for anti-aging, anti-carcinogenic and anti-thrombotic effects. The American Institute for Cancer Research says that some of the compounds in coconut water, such as selenium, have antioxidant properties and fight cancer in the lab(many common fruits and vegetables are packed with these compounds). Several animal studies suggest coconut water can lower cholesterol and blood pressure, but this research is too preliminary to make any claims  yet.

An article with numerous facts & info: http://www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html

Another article with information & factoids: http://www.thepaleosecret.com/2012/07/19/top-10-health-benefits-of-coconut-oil/
cco orgmilk

Infographic-Benefits-of-Coconut-Oil

 


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Banana Coconut Cream Pie with Paleo Chocolate Sauce

Raw Banana Coconut Cream Put with Raw Paleo Chocolate Sauce

…Diary-free, gluten-free, grain-free, cane sugar-free

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Crust

Ingredients:
-3/4 cup seeded and chopped Medjool dates
-3/4 cup pecans
-1/2 teaspoon vanilla extract

How To:
1. Add the dates, pecans, and vanilla to a food processor and blend for 1 minute. Mixture should be thoroughly incorporated.
2. Line the bottom of a 8 inch spring-form pan with nonstick paper (such as wax or parchment) and press the date mixture evenly around the bottom. Or you can skip the paper…it’s entirely up to you.
3. Place the crust in the fridge while making the banana cream pie mixture.

Raw Coconut Banana Cream Filling

Ingredients:
-2 cups raw cashews soaked for 6 – 8 hours (no less than 6)
-8 ounces of ripe bananas (2 medium, please weigh for accuracy)
-1/3 cup melted coconut oil*
-1/3 cup honey
-1 tablespoon vanilla

How To:
1. In a blender (or food processor, I use my Vitamix to get an extra creamy texture) add the drained cashews, banana, honey, and vanilla. Start to blend on low, then increase the speed to high, using your tamper as needed.
2. With the blender running, drizzle in the coconut oil. I blend until the mixture is creamy (no detectable grit or chunks).
3. Poor the mixture onto the refrigerated crust. Place back in fridge for about an hour to set up before you top with the coconut whipped cream.

Coconut Whipped Cream Topping

Ingredients:
-1 can of full fat COLD coconut milk* (this brand is SCD legal & BPA free, this one is another choice for BPA free)
-2 tablespoons honey
-1 teaspoon vanilla extract

How To:
1. Into a bowl, scoop out all of the full fat coconut cream from can (leaving the coconut water that remains at the bottom of the can).
2. To the coconut cream, add in the honey and vanilla, and blend by hand or with a hand mixer until well incorporated. It’s okay if you have tiny specks of coconut fat in the mixture.
3. Pour the whipped coconut cream on the top of the banana cream and smooth around.

Final directions for the pie:
1. After you top with the coconut whipped cream, top with ground pecans.
2. Place the pie in the freezer and allow to set for 2 – 4 hours. When ready to serve, remove from freezer and place in fridge at least an hour before to thaw.
3. When ready to serve, remove the spring form, cut and serve.
4. Drizzle with chocolate sauce.

Raw Paleo Chocolate Sauce

Ingredients:
-2 tablespoons coconut oil
-2 tablespoons honey*
-1 tablespoon + 1 teaspoon raw cacao
-1/2 teaspoon vanilla

How To:
1. Place all the above ingredients into a 1 cup glass Pyrex.
2. Place the glass Pyrex into a pan of very hot water and mix around until everything is melted. Do not heat over 110 degrees.

Notes:
*To keep the coconut oil raw, measure out the 1/3 cup in a 1 cup glass Pyrex and put into some hot water. Mix constantly until melted, then immediately remove from water. Do not let the oil heat over 110 degree. I melt the chocolate the same way. It only takes about 45 seconds for it all to melt and the temp gets to about 93 degrees. Perfect raw chocolate sauce baby!!
*I suggest keeping several cans of coconut milk in the coldest part of your fridge, always. Then you have some on hand when you need it. When making whipped “cream”out of coconut milk, it’s best to have the coconut milk in there for at least 5 days.

Thanks to: http://www.thetastyalternative.com/2013/03/raw-banana-coconut-cream-pie-with-raw.html

orgmilk


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How-to: Whipped Cream from Coconut Milk

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Step 1: Buy a can of full fat coconut milk. (JaneGrok note: please read the label when buying coconut milk/cream. Some brands, like Goya, have alot of trash ingredients. Buy organic, if possible)
Step 2: Place it in the fridge overnight.
Step 3: Open the can without shaking it or turning upside down.
Step 4: Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about 1/2 cup of white syrup-y looking translucent liquid. Leave this in the can.
Step 5: Add 2-3 Tbsp of powdered confectioners sugar to the white stuff. Optional: add cinnamon, vanilla bean – any small amount of flavor you’d like. (JaneGrok note: I, personally, would omit this entire step)
Step 6: Grab a hand beater (simple mixers work just as well as expensive ones)
Step 7: Whip the coconut milk froth until creamy. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.
Step 8: Serve! You can spoon on top of ice cream, for cream pies, into coffee latte mugs, or eat with a spoon

Thanks to: http://kblog.lunchboxbunch.com/2011/09/how-to-make-whipped-coconut-cream-from.html

orgmilk


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Paleo Homemade Strawberry Ice Cream

Paleo Homemade Strawberry Ice Cream

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14 oz Coconut Milk*

1 Vanilla Bean

2 Eggs

2 Tbsp Honey

1 tsp Meyer Lemon Juice

1 cup very ripe Strawberries

pinch Sea Salt

*Full fat coconut milk.

Put the coconut milk on the stove and heat to medium high. Scrape the insides of the vanilla bean out with the back of a knife and add to the coconut milk. Heat, whisking, until the vanilla bean is evenly distributed and the oils begin to break out of the coconut milk. Take off the heat.

Mix the eggs to incorporate and then slowly whisk them into the milk mixture– the key is to add the eggs very slowly and constantly whisk. You don’t want them to cook in the coconut milk.

Then add the sea salt, honey and lemon juice.

Blend the strawberries in a food processor or blender and then add them to the coconut milk mixture.

Let the mixture cool to room temperature. Once cool, add it to the ice cream maker and follow the instructions on your ice cream machine (ours instructs to layer the ice and the rock salt and let it go for 20 minutes).

If you don’t have an ice cream maker, you can put the mixture in the freezer and stir every 10-15 minutes until it is the consistency you want. It won’t quite be the same, but it would suffice.

Serves 4

Looking for a different flavor? Try the Peach Ice Cream!

Thanks to: http://www.paleoeffect.com/recipes/strawberry-ice-cream-paleo-effect/