DIY Coconut Butter

While I was in the midst of making my almond butter recipe I decided it was also the right time to try blending something else for a prolonged period of time: coconut.

We do have a bottle of coconut oil and usually always have a bag of unsweetened shredded coconut, but we never have any coconut butter on hand. I've never actually looked for a bottle of it myself, but I can imagine it wouldn't be the easiest thing to find - or cheapest.

I took probably about 2 cups of unsweetened shredded coconut and popped it in the food processor with an S-shaped blade. I kept on blending and blending, smooshing and smooshing and voila. Coconut butter... or what looked like a thick coconut milk, was born.

I poured it into a mason jar and let it set in the fridge. Since it's winter here, I could probably leave it out of the fridge the soften slightly, but overall it does look very similar to coconut oil. Just more opaque.

Simple Mango Smoothie

All week I've had this craving for mango. Luckily we were able to buy some frozen in bulk. Naturally the first thing I do is throw it in a smoothie. A delicious smoothie.

I honestly just would have thawed it and eaten it as is, but I thought blending it with another simple ingredient would be just as good. That ingredient is..... coconut milk! If you want a tropical feel to your smoothies I suggest adding coconut milk. And who doesn't want that in the middle of a cold, snowy winter?

Yes I had this whole thing to myself (boy was it good) but it was a whole meal for me :)

Simple Mango Smoothie (serves ~ 1 - 3)

4 cups of frozen mango chunks
1 cup light coconut milk
2 cups cold water (add more if it isn't blending smoothly)

Blend with a high speed blender, making sure everything is fully combined and serve immediately!

Classic Green Smoothie

In the past I have tried several green smoothie recipes (most of which were developed in my head) and none of them really blew me away.  I was always trying to just add greens into a smoothie I already knew I'd enjoy, and something about that just wasn't right.

Last night I YouTubed "Best Green Smoothie" and learned quite a bit.  Of course there are greens, but the fruit you choose is quite important.  A very ripe banana or pineapple will add enough sweetness to counteract the bitterness of the greens -  making it more palatable! 

I decided it was time to finally master a green smoothie. 

And it turned out GREAT! Way better than I had expected.  It tastes sweet, with a hint of greens, and the aftertaste is not bitter because of the banana.  I have a feeling this has changed the way I will think about smoothies.  YUM.

Classic Green Smoothie (serves ~ 1-2)

1 cup spinach

1 cup kale

1 ripe banana

1.5 cups chopped pineapple

2 tbsp. unsweetened coconut

2 cups water (feel free to use coconut water instead)

1/2 - 1 cup of ice

Blend away until completely smooth and serve in a mason jar :)  Enjoy!



Ultimate Refreshing Pink Juice

Long time no blog! I recently bought a 12 pack of 1L mason jars and today was the day I decided to put one to use.  I made a super delicious pink juice with my Vitamix that is perfectly refreshing! To be honest, I don't always know what I'm doing in the kitchen, or how a recipe will turn out, but this recipe was too good not to share.

It's light, tangy, sweet and just right for a hot summer day.  Not to mention, it's bright pink... ;)

Ultimate Refreshing Pink Juice (serves ~ 1 - 2)

3 oranges

1 lemon

1/2 cup frozen raspberries (or fresh)

1/2 - 2/3 cup chopped pineapple (I used fresh, but you could use frozen)

Cold water as needed

Juice all 4 pieces of citrus and add to your blender.  Add in the raspberries and pineapple, and then fill the blender with cold water to about the 800mL mark (just under 1L because the juice will froth once blended).  Blend away for 1 minute and serve in a mason jar or a tall glass with a straw :)

Tart Fruity Smoothie

Today is the day I start my raw adventure.  I'm going to take it day by day, but I'm truly interested to see what this way of eating does for my energy, my skin and essentially my body!  I will be making my best effort to eat as many raw fruits and vegetables as possible.

Breakfast this morning was an apple with this beautifully coloured smoothie.  I knew it was going to be tart (somehow I forgot as I took my first sip..) but it was also very refreshing after my 11km bike ride.

Tart Fruity Smoothie (serves 1)

1 orange peeled
4 frozen strawberries
2/3 cup frozen raspberries
2 - 3 cups cold water

Blend all ingredients in a high speed blender and serve immediately :)

Fresh Salmon Avocado Noodle Bowl

Ah yes, zucchini and salmon.  I went to my Mum's office today to get a new pair of glasses.  I ended up choosing a rather bold frame (in black too!) which happens to be the same frame my sister has.  Even cooler.

While I was there, I told my Mum I wanted to make dinner for everyone (all four of us) and we chose a zucchini noodle, salmon dish.  On the way home I thought about somehow incorporating avocado into the recipe.  I didn't want to make the all-to-familiar salmon-mayo salad, so I decided to opt for avocado as a creamy substitute! OH BOY, was it a good decision.

This bowl was light, fresh and very tasty.  I also used bell pepper since I wanted to add in a bit of extra colour.  You can make it as spicy as your heart desires and feel free to play around with different herbs and toppings!

Fresh Salmon Avocado Noodle Bowl (serves 4)

2 large zucchinis
1 bell pepper (orange, yellow or red work best for colour!)
1 can salmon
1 avocado (mashed)
1/4 cup salsa (I used medium)
1 tbsp dijon mustard
2 tbsp lemon juice
1 tsp minced garlic (or 1 clove)
1/2 tsp onion powder/salt
Salt and pepper to taste

Possible Toppings
Feta cheese
Slivered almonds
Green onion
Diced bell pepper
Diced tomato

Use a spiralizer to create your zucchini noodles using the two large zucchinis.  You can also do this with the bell pepper, or finely chop it to mix in with the noodles or use as a topping.  Combine all other ingredients in a bowl and mash until smooth (or leave chunky for added texture).  No matter how you combine these ingredients, it will still be delicious!!

Evenly divide the noodles into 4 bowls and top with the salmon/guacamole mixture (1/4 each).  Top with anything you feel is appropriate and dive in!  I always enjoy eating my veggie noodle bowls with chopsticks for some reason :)

Tip: to make this raw AND vegan, omit the salmon and feta!

Raspberry Summer Slushie

I just got home from a long, hot, humid walk.  This is literally what I made within 5 minutes of walking through the door.  Low sugar, cool and refreshing. And fruity ;)

I used to love slushies as a kid.  Now I know they're full of sugar and artificial flavours.  THIS, however, is not any of those things, yet still delicious.  And super colourful!

Raspberry Summer Slushie (serves ~4)

1/2 cup frozen raspberries
1 - 2 cups of ice
2/3 cup cold water (or more for a more slushie like consistency!)
2 -3 tsp powdered stevia

Add all ingredients to a high power blender and blend away!  I had to use the mixer that came with our blender to make sure everything was fully blended.  Serve either in a cup with a large straw or in a bowl!  Eat immediately!  :D

Fudgy Brownies

Everybody loves brownies.  And everyone loves healthy brownies even more!  These are incredibly delicious and better yet, full of amazing ingredients.

I was surprised by just how chewy, chocolatey, sweet and satisfying these brownies were. Mmmmmmmm.  I think I'll be making these again.  These are also 100% raw and gluten free!! How cool?!

Fugdy Brownies (serves about 12 and inspired by This Rawsome Vegan Life)

1 cup oat flour (or coconut, almond or brown rice flour)
1/2 cup oats (gluten free if you choose)
1/4 cup hemp hearts
2 tbsp ground flaxseed
2 tbsp chia seed
1/3 cup cocoa powder
1/3 cup cashews
1/2 tsp cinnamon (or more... hehee)
1/2 cup prunes
1/2 cup dried figs
1.5 tbsp coconut oil
1/4 cup honey/maple syrup
1 tsp vanilla extract

Mix all of the dry ingredients and then combine with the wet in a food processor.  Pulse until a large brownie ball forms - yes it is tempting to eat just then and there.

Press the brownie batter into a baking pan such as a loaf pan, 8x8 or pie pan.  Store in the fridge and serve immediately!

Cranberry Goji Bars

Desserts get me every time.

I made a few desserts last night - most of which inspired by This Rawsome Vegan Life.  I can't wait for her cookbook to come out.  The first one I decided to attempt was these Cranberry Bliss Bars.  We ran out of buckwheat groats (I only had about 1/2 cup left) and dates, so I made some substitutions and voila!  I think they turned out alright and they look quite pretty :)

Cranberry Goji Bars (serves 12, or however you choose to cut ;)

Base
1 cup oats
1/2 cup buckwheat groats
1/2 cup coconut flour
1/2 cup dried figs
1/2 cup prunes
1 tsp vanilla extract
1 tsp orange rind

Cream Cheese Icing
1 cup cashews
1/8 - 1/4 cup fresh lemon juice
1/4 cup maple syrup
1 tbsp coconut oil

Toppings
Handful dried cranberries
Smaller handful of goji berries (these aren't cheap!)

To make the base, pulse the oats and buckwheat in the food processor until they become more flour-like.  Add in all of the wet base ingredients and pulse until it begins to stick together.  I added a touch of water to make it more malleable.  Push into the base of spring-form pan, an 8x8 or a ceramic decorative serving plate, like mine!  Set aside in the fridge.

Blend all of the cream cheese icing ingredients until smooth and pour over the base, making sure to cover everything.  Top with the dried fruit! YUM.

Lemon Coconut Squares

This recipe, when I first read it, sounded just perfect.  Lemon, coconut, dates, oats = devine!  This Rawsome Vegan Life never ceases to amaze me. Not to mention her photography... Crazy good.

My family and I may or may not have eaten a few before taking any pictures... I did change a few things in the recipe which I posted below (the modified version) and they turned out quite well! Delicious and raw :)

Lemon Coconut Squares (inspired by This Rawsome Vegan Life)

Crust

3/4 cup oats

1 cup dates

3/4 cup unsweetened shredded coconut 

Lemon Filling

1/4 cup melted coconut oil (I used organic)

1/4 cup maple syrup

Juice and rind from 1 lemon (watch for seeeeeeeds!)

1/2 cup unsweetened shredded coconut 

1 banana

Blend the coconut and oats in your food processor to make a rough flour before adding the dates.  It should begin to stick together once the dates have been processed.  Press into the bottom of a square baking pan, making sure to add a little up the edges, and put in the fridge. 

Place all of the filling ingredients into your food processor and blend until a creamy texture is formed.  It will seem kind of runny, but don't worry - the coconut oil will help to set it.  Spread/pour evenly over the pressed crust.  The recipe called to let it sit overnight in the fridge, however I would suggest using the freezer (even for half the day) for a harder square.  Either way (even off a spatula), these are to die for!! Vegan, lemony, coconuty, square goodness :)