3 large Tomatoes — quartered 1 Red Pepper — quartered 1/4 Onion — chopped 1 Jalapeno — chopped (or Spur chilies, or Sambal Oelek to taste for heat) 1 Garlic clove — chopped 3/4» Ginger — minced (Galangal is preferable if available) 1/2
cup Young Coconut meat & water or 1 cup Coconut milk 2 Tbsp Lime juice (Lemon will work as well) 1 Avocado 1 Tbsp Tamari 2 Tbsp Agave, or Coconut Sugar 2 Tbsp Olive oil 4 Basil leaves (Thai Basil is best, if not fresh or dried Basil) Dash Salt, Pepper, Cayenne, Cumin Water (depending on how much coconut water is used and for preferred thickness)
Not exact matches
Kuchen Ice - Cream 2
cups raw cashews — soaked overnight 2
cups meat of fresh
young Thai
coconut 1
cup freshly squeezed apple juice 3/4
cup agave syrup or another sweetener of choice zest of 2 oranges 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 3/4
cup coconut oil
Icing 1
cup macadamia nuts 1/2
cup cashews 3/4
cup meat of
young Thai
coconut 2 tablespoons each light agave syrup 2 tablespoons raw honey 3/4
cup coconut oil
Panna Cotta (adapted from Living Raw Food) 4
cups coconut milk (see below) 1/2
cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1
cup meat of fresh
young coconut 1/2
cup raw agave syrup OR another sweetener of choice seeds from 2 vanilla beans 1/2
cup coconut oil
Vanilla Cream Filling 1 1/2
cups cashews — soaked for 4 hours 1/2
cup meat of fresh
young Thai
coconut 1/2
cup almond milk — homemade if possible seeds of 1vanilla bean 1/2
cup light agave syrup 1/2
cup coconut oil
Rose and Lavender Parfait 6.5 oz (about1 1/2
cups)
meat of
young Thai
coconut 1 1/4
cup coconut water 1/4
cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4
cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3
cup coconut oil — melted
Like
coconut water,
young coconut meat is a source of potassium and sodium, with 285 and 16 milligrams, respectively, per 1 -
cup serving.
Filling 1
cup fresh carrot juice 1/2
cup meat of
young Thai
coconut 1/2
cup Brazil nut milk OR any other nut or
coconut milk 1/2
cup raw agave syrup 1/2
cup coconut butter 1/4
cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2
cup Irish moss — soaked in hot water for at least 10 minutes
Coriander Bread Thins 2
cups raw cashews — soaked overnight 1
cup meat of fresh
young Thai
coconut 1/2
cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1
cup water from fresh
young Thai
coconut or purified water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4
cup brown flax seeds — ground 1/8
cup ground almonds 1
cup chopped cilantro
Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
Coconut - Cilantro Cream Cheese 1
cup meat of fresh
young Thai
coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut 1/2
cup water of fresh
young Thai
coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut 1/3
cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut oil 1/8
cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2
cup macadamia nuts - soaked overnight 1/2
cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1
cup fresh cilantro leaves or other herbs of your choice — chopped
Chocolate Mousse 1/2
cup meat of fresh
young coconut flesh scooped from centers of 2 avocados (see assembly instructions below) 3 tablespoons raw cacao powder 2 tablespoons carob powder 1 tablespoon mesquite powder 1 tablespoon maca powder 5 tablespoons raw agave nectar 3 - 4 tablespoons
coconut oil 1 - 2 teaspoons vanilla extract (optional)
Coconut Crust Sheets 3 - 4 cups fresh meat of young Thai coconut 1 cup coconut water — more if needed turmeric, paprika, and basil — to achieve different
Coconut Crust Sheets 3 - 4
cups fresh
meat of
young Thai
coconut 1 cup coconut water — more if needed turmeric, paprika, and basil — to achieve different
coconut 1
cup coconut water — more if needed turmeric, paprika, and basil — to achieve different
coconut water — more if needed turmeric, paprika, and basil — to achieve different colours
Roasted Garlic Creme 1
cup raw cashews — soaked 4 hours or more 1
cup meat of fresh
young Thai
coconut 1/2
cup purified water 1/2
cup coconut oil roasted garlic cloves — to taste sea salt and freshly ground black pepper — to taste
Raw
Coconut Yogurt You will need about 3 - 4
young coconuts to yield 2
cups meat, or use frozen.
16 ounces
young coconut meat Coconut water or plain water (about 1/4 cup) 1/4 teaspoon probiotic powder or 2 opened capsules Vanilla powder, o
coconut meat Coconut water or plain water (about 1/4 cup) 1/4 teaspoon probiotic powder or 2 opened capsules Vanilla powder, o
Coconut water or plain water (about 1/4
cup) 1/4 teaspoon probiotic powder or 2 opened capsules Vanilla powder, optional
1
cup fresh
young coconut meat 1/3
cup cocoa powder 1/4
cup agave syrup 2 teaspoons vanilla extract
coconut water to blend.
Substitution Options: Almond milk: any other nondairy milk
Coconut butter: 1/4 cup chopped fresh young coconut meat Dates: 1 tablespoon sweetener of choice or stevia t
Coconut butter: 1/4
cup chopped fresh
young coconut meat Dates: 1 tablespoon sweetener of choice or stevia t
coconut meat Dates: 1 tablespoon sweetener of choice or stevia to taste
Lavender Ice Cream 2
cups meat of
young Thai
coconut 1
cup raw cashews 2
cups coconut water 1
cup pitted dates or raw agave syrup 2 - 3 tablespoons edible dried lavender flowers 1 vanilla bean — both seeds and pods 1/2
cup coconut oil
White Layer — Vanilla Cream 1
cup meat of
young Thai
coconut 1/4
cup coconut water 1/4
cup coconut oil 1/2 vanilla bean 1/4
cup light raw agave nectar 1/2
cup dry
coconut flakes OR cashews
Filling 2
cups meat of fresh
young Thai
coconut 1
cup water of fresh
young Thai
coconut 3/4
cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4
cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1
cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1
cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1
cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed
cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the
coconut meat, water and oil with the Irish moss until very smooth.
Cardamom Ice Cream 2
cups meat of
young Thai
coconut 1
cup coconut water 1/4
cup coconut oil 1
cup cashews 9 dates 8 - 10 cardamom pods — crushed, green shell discarded 2 vanilla beans — both seeds and pods
Orange - Cinnamon Crepes 3
cups meat of fresh
young Thai
coconut 1 orange — peeled and cut into large pieces 1/4 to 1/2
cup fresh
coconut water 1
cup golden flaxseed — ground 2 - 3 tablespoons raw agave syrup OR another sweetener of your choice 2 teaspoons ground cinnamon
Green Wrapper 3
cups zucchini — cubed
meat of 1 fresh
young Thai
coconut 1/4
cup water of
young Thai
coconut 1/4
cup ground golden flax seeds 1 bunch cilantro salt and pepper to taste
Mango Cones 3
cups mango flesh — chopped
meat of 1
young Thai
coconut 1/2
cup almonds — soaked overnight, skins removed 3/4
cup golden flax seeds — finely ground 2 - 3 red chili peppers — finely chopped Thai basil leaves
Assembly 1/2
cup chopped almonds — preferably soaked and dehydrated 1 tablespoon (any) nut oil sea salt 1 head of Boston lettuce or another wrapper of choice 1
cup meat of fresh
young Thai
coconut — sliced (can be omitted, just add more avocado) 1 ripe avocado — peeled, pitted, and sliced 1 handful fresh basil and / or mint leaves 1 handful sunflower sprouts
1
young coconut (water and
meat) 2 frozen ripe bananas 1
cup of frozen mango A few sprigs of fresh mint 1 date for extra sweetness Dash of cinnamon (optional) A little filtered water if necessary
Ingredients (Serves 1): 1
cup full fat
coconut milk 1
cup spring water 1/4
cup organic blueberries 1/4
cup organic strawberries 1/4 of an avocado 3 TBS organic hemp seeds Handful of organic walnuts 1/4
cup of
coconut meat from a
young coconut (optional) 1 - 2 drops of stevia (optional) Directions: Blend ingredients together in a high powered blender and enjoy!
If you can't find fresh
young coconut meat and water, you can replace the
coconut with 2,5
cups almond milk.
Ingredients:
Meat of 1
young coconut, shredded 1/2
cup of chopped red, green and yellow bell pepper 1/4
cup of...
Ingredients 2 Bananas 1
cup pineapple (preferably fresh, but frozen is fine too) 1/2 a mango (preferably fresh, but frozen is fine too) 1/2 a Papaya 1
cup of
young coconut meat or
coconut water