Coconut water, also known
as coconut juice, is the fluid that is naturally found inside young, still green, coconuts.
Not exact matches
I think
coconut milk would probably work fine, but you might want to add little extra sweetener
as I don't think it would be
as sweet
as apple
juice.
Two Tone Beetroot Spiralized Salad Using red and golden beets, this simple salad has a fun spiralized texture, flat leaf parsley, sesame seeds, chili flakes, and a creamy dressing made from
coconut cream, tahini, grated ginger, lemon
juice, tamari, and raw honey or maple syrup
as an optional addition.
Watermelon
juice is yummy
as - is, but apparently mixing it with strawberry
juice and
coconut water turns it into heaven in a glass!
Add the water,
coconut milk, tomato paste, and the tomatoes and their
juices, crushing each tomato between your fingers
as you add it to the pot.
Then add additional flavors such
as lime
juice and
coconut oil (
coconut oil withstands high heat) when pan searing.
Feel free to use your favorite type of sugar — I opted for evaporated can
juice — but another type of granular sugar, such
as coconut palm, packed brown sugar, or turbinado — will bake up beautifully.
Liquids: After trying various combos, I settled on unsweetened almond milk and
coconut water
as my liquids for the relative nutritional benefits with fewer calories than
juice or milk.
Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon
juice 1/2 Tbsp liquid sweetener of your choice, such
as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt
A sweet and garlicky sauce gets paired with a surprisingly good - for - you dough (it's full of superfood spices such
as ginger, turmeric, and cinnamon) and a delicious, wholesome filling of onions, sweet potatoes, curry paste, carrots, garlic,
coconut milk, and lime
juice.
Because the straight pulp is still a bit soft when frozen, too much alcohol will cause it not to freeze at all... so if you do add some rum, I'd recommend using the
coconut milk and lime
juice as well to make sure it turns into an ice - pop.
I used only
coconut oil and honey and the lemon
juice as I have not been able to locate
coconut butter in a South Africa yet.
So, if you don't have any buttermilk on hand, just use
coconut milk with lemon
juice,
as indicated in the recipe.
As for the icing, I will venture making the
coconut creme one next time, but for old times sake, I used gluten free icing sugar, creme cheese, organic butter, a little lemon
juice and lemon rind.
also, the yogurt in the tahini sauce can be substituted with plain soy or
coconut yogurt, just be mindful these yogurts do not have
as much punchiness
as greek yogurt so you may want to add more lemon
juice.
The best part of summer is the peak availability of so many fruits; it means you can make a variety of sweet treats with little or no added sugar, such
as street food - style mango and orange cups with
coconut chips, watermelon aloe
juice, and all kinds of paletas.
: — RRB - I used flax eggs instead of regular eggs and 1/2
coconut milk & 1/2 almond milk mixed with some lemon
juice as I didn't have any yogurt.
Autumn Filling
coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green leaves
as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon,
juice
I like to lighten up the jelly by using a greater amount of
coconut water than
coconut milk and by adding a good squeeze of lime
juice as well.
1 medium butternut squash (about 2 pounds) 1 tablespoon refined
coconut oil 3 cloves of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon
juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such
as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime
juice) 1/2 cup warm water 1 cup shredded
coconut 1 1 - inch piece ginger, grated 2 green chiles, such
as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves Salt to taste
I think I may drain the tomatoes next time to allow the
coconut milk to shine a bit more
as it has a much more acidic taste with both the diced tomatoes and the
juices.
Coconut oil A small knob of ginger, peeled or a few dashes of ginger juice Optional: sweetener of your choice, such as dates, monk fruit sugar, coconut sugar, honey Puree ingredients in blender and process until
Coconut oil A small knob of ginger, peeled or a few dashes of ginger
juice Optional: sweetener of your choice, such
as dates, monk fruit sugar,
coconut sugar, honey Puree ingredients in blender and process until
coconut sugar, honey Puree ingredients in blender and process until smooth.
Taste and adjust flavor
as needed, adding more lime
juice or zest for acidity / brightness, banana or pineapple for sweetness,
coconut milk for creaminess, and greens for more intense green color.
The recipe is pretty similar to my golden milk scone recipe but instead of
coconut milk and apple cider vinegar, I used cultured unsweetened
coconut yogurt with orange
juice as the liquid.
Add cucumber, pineapple, frozen banana, light
coconut milk, water, lime zest, lime
juice, greens, and ice cubes to a blender and blend on high until creamy and smooth, scraping down sides
as needed.
So, I thought why not use the acai
juice as the liquid component for the chia seed pudding instead of
coconut milk?
There's Zico
coconut water, Innocent fruit
juice — which bears a close resemblance to Nudie — and a cheaper bottled water brand, Pure Spring, which will help CCA compete with Coles» and Woolworths» private - label water and budget brands such
as Frantelle.
I just made a variation of your recipe last night,
as an alternative to an alcoholic Friday night drink - Just used the VitaMix to blend 12 oz pure
coconut water, 1 cup frozen pineapple, a bout 1 TBLSP peeled fresh ginger and 1TBLSP lime
juice.
Oh... we do prefer our strawberry shortcake with macerated strawberries instead of fresh, so I kept it paleo by using
coconut palm sugar
as the
juicing agent.
Ingredients: 6 cups quick - cooking or old - fashioned rolled oats 2 cups raw walnuts, chopped 2 Tbsp ground cinnamon 1/2 tsp salt 1 cup unsweetened apple cider or apple
juice 1/2 cup neutral oil such
as avocado or olive oil (not extra-virgin) or melted
coconut oil 2 Tbsp maple syrup
Many individuals will drink fresh vegetable
juices and functional beverages such
as coconut water kefir made and water with lemon.
1 c. quinoa (I mixed red and white together) 3/4 c.
coconut milk, whisked smooth * 1/2 c. water 1 T. ground turmeric 1/4 c. tamari soy sauce (or regular if it's what you have) 3 T. fresh squeezed lime
juice 1 T. fresh ginger, mashed 1 t. chili garlic sauce 1 can Albacore tuna 2 medium carrots, scrubbed Half an English Cucumber 1 sheet fresh Nori, snipped in to pieces (I used Nori powder
as I have a small bag of it)
If it won't come together, add a touch more lemon
juice, maple syrup / agave or a splash more
coconut milk
as the liquid should help it blend better.
If you like you can add more lemon
juice as well
as more
coconut cream to dilute the turmeric tasting.
So these packaged products aren't necessarily bad, and are still much better than most commercially produced sports drinks and fruit
juices, they just aren't the same
as fresh young
coconut water.
In a blender, process the
coconut butter, cashew butter (almond butter will work
as well), water, dates, cilantro, garlic, red pepper flakes, cayenne, lime
juice, salt and pepper.
Some of my favorite healthy condiments are mustard (just about any type except honey mustard), low - sodium salsa, plain tomato sauce, unsweetened ketchup,
coconut vinegar,
coconut aminos (a soy - free teriyaki style sauce), lemon
juice and
as of the last few months, miso.
Add the
coconut, lemon
juice and zest
as well
as matcha powder and pulse a couple of times to combine before adding the dates.
They have proven especially effective in fruit and vegetable purées and
juices, including tomato, strawberry, apple, lychee, pear,
coconut water and orange
as well
as purées of tubers.
Also re the cold flour —
as I am adding warm
coconut oil, never made sense to have cold chickpea flour
as it would just great instantly warm when mixing:) Recipe: INGREDIENTS: 1 1/2 c + 1/8 c chickpea flour (or mix 1 c chickpea & 3/4 c buckwheat flour) 1/2 tsp sea salt 1 tsp baking soda 1/4 c
coconut sugar (sift out most lumps) 1/4 + 1/8 tsp stevia powder 1/4 c + 2 tbsp
coconut oil, melted TIP: add remaining liquid ingredients to warmed
coconut oil pot 2 tsp vanilla 2 tbsp lemon
juice (optional plus rind) to form * thick * dough consistency.
Add the orange zest and
juice,
coconut sugar, sea salt and black pepper
as well.
Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or
coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such
as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon
juice (optional) 01.
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or
coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such
as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon
juice (optional) 01.
2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or
coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such
as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon
juice (optional) 01.
I believe it affected the cake
as there was less
juice inside the lemon after it deflated, and I had added 1 TB
coconut flour due to some of the comments.
Fermented vegetables and drinks such
as a low - carb
coconut water kefir are excellent for improving digestive
juice production.
With syrup out
as an option, making this warm apple compote using more apple
juice,
coconut oil, and cinnamon was a no - brainer.
So, enter the «best of both» sugar free (splendid stevia), raspberry (I used St Dalfours French Jam
as it's sweetened naturally with grape
juice) bomb
coconut muffins.
1/2 cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well too) 1/2 cup uncooked coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup fresh lemon
juice (from 2 large lemons) zest from 2 lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp sea salt + freshly ground black pepper, or to taste 2 tbsp water, or
as needed 1 tbsp
coconut oil 3 cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell pepper (2 red peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed and roughly chopped