Savor long days bathing in the ocean and playing your favorite water sports, then rinse off in the alfresco shower and sip
fresh coconut water in the beachside gazebo.
Another client may prefer to have
fresh coconut water in their pre workout juice because they plan to really sweat with an intense sprint workout.
Not exact matches
This recipe, featuring beef simmered for hours
in coconut milk and
fresh curry spices, undoubtedly was prepared with
water buffalo
in its original form, since beef is uncommon
in Malaysia and Indonesia.
3 tbsp extra virgin
coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm)
fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground
in a mortar 1 medium size aubergine / eggplant, cut
in wedges 2 small apples, cut
in small dices 1 cup (240 ml)
water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml)
coconut milk 3 cups (300 g) brussels sprouts, cut
in halves 1 - 2 tsp sea salt
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
3 cups soaked cashews (soaked for 3 hours
in water) don't soak any longer 1 1/2 cups almond milk I cup
fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4 cup
coconut oil or
coconut butter
Puddings: 1/2 c. full - fat
coconut milk or other milk of your choice 1/4 c.
fresh mint leaves 2 T. chia seeds 1/2 avocado, peeled 1/2 c. frozen spinach or 1 large handful
fresh spinach 3 pitted medjool dates, soaked
in hot
water for a few minutes if not still soft and then drained, or 2 1/2 T honey 1/4 t. vanilla extract 1 T. + 1 t. cocoa powder
1 cup of raw cashews, soaked overnight
in fresh, purified
water 1/4 cup
coconut butter (not oil) or maple syrup 1/4 cup of lemon juice 1 teaspoon of
coconut oil, melted 1 teaspoon of vanilla extract Pinch of pink Himalayan salt Topping: Shredded
coconut flakes
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
1 cup
fresh coconut meat, chopped fine or coarsely grated 2 tablespoons butter 1 small onion, chopped fine 1 habanero chile, stem and seeds removed, minced 1 cup white rice 1 cup
coconut milk (steep additional grated
coconut meat
in hot
water) 1 cup chicken stock
3 bundles callaloo or 3 bunches
fresh spinach, washed, tough ribs removed, coarsely chopped 4 cups
coconut milk (made by soaking 4 cups grated
coconut in 4 cups of hot
water for 1/2 hour, then straining it) 2 cups milk 2 cloves garlic, minced 2 medium onions, chopped 1 bunch scallions, chopped 1/4 pound pumpkin or Hubbard squash, peeled and coarsely chopped 1/4 pound butter Salt and pepper to taste Habanero hot sauce to taste
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
10 dried red chillis, such as Piquins, stems and seeds removed, soaked
in hot
water for 30 minutes, then coarsely chopped 2 cups grated
coconut (
fresh preferred) 5 cups
water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes
in lukewarm
water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups
coconut milk (not
coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound
fresh spinach, stems removed
The resealable and reusable cap keeps
coconut water fresh for more than three weeks
in the refrigerator and reduces waste.
Cool off with a scoop, slice or slurp of sweet, creamy goodness without any regrets —
in fact, these healthy dessert recipes are GOOD for you, filled with wholesome ingredients including
fresh fruits, Greek yogurt and hydrating
coconut water.
WHOLE GRAINS RICE QUICK COOK
Coconut Jasmine Rice With Mint INGREDIENTS 1/2 Cup
Water 1 Cup
Coconut Milk 1 Teaspoon salt 1 Cup Village Harvest Jasmine or Organic Jasmine Rice 1/4 Cup
Fresh Mint, chopped fine 1/2 Cup Toasted
Coconut Flakes INSTRUCTIONS
In a quart pan, -LSB-...]
Some of the most creative new brews can be found
in the fridge bottled and ready - to - drink, like Gevalia's iced coffee with almond milk and Coco Café's
Coconut Water Café Latte — but that's not to say your servers can't make them
fresh to order.
4 cobs of corn, cooked and cut from the cob (save the
water you boil the corn
in to use as broth
in the soup) 6 - 8 new potatoes (about golf ball sized) 2 tablespoons olive oil 1 onion 3 stalks celery, chopped 2 carrots, chopped 1 can
coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper, seeded and finely chopped 1/4 cup
fresh dill, finely chopped 1/4 cup chives, finely chopped Salt and pepper
In this smoothie I combined
fresh pineapple with
coconut water and shredded unsweetened
coconut to create a
fresh summer flavor.
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)
Since
fresh coconut water deteriorates so quickly once it is exposed to air, it is best obtained and consumed
in the tropics where it can be purchased
fresh, with all the nutrients and enzymes
in tact.
Fresh coconut water is much better for you if you live
in the tropics or can get it
in China Town or Asian restaurants.
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons
coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup
water 1/4 cup molasses 1 1/2 — 2» piece of
fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or
coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry roast sunflower seeds bake
in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
1 head of cauliflower 1 eggplant 1 delicata squash refined
coconut oil salt & pepper ground cumin ground paprika dried, ground turmeric 1 lemon, cut
in half and divided 1 cup spelt berries 3 cups filtered
water drizzle of cold pressed olive oil drizzle of pure maple syrup chopped
fresh parsley
There is a better source of
fresh young
coconuts from a company
in New England by the name of Noelani
Coconut Water and Beverage Company (www.noelanicoconutwater.com).
Well, if a bottle of
coconut water is made
in the USA it certainly wasn't made from
fresh coconuts.
It probably does contain all the same electrolytes that
fresh coconut water does and
in addition chlorine and fluoride as well, if you reconstitute it using tap
water.
We blend
in fruit for natural sweetness,
coconut water or housemade cashew milk (made from scratch daily), then top if off with hempseed granola,
fresh fruit and agave nectar.
Brushing a
coconut water — based syrup between layers brings the sweetness, while shredded
fresh coconut in the batter and topping offers a delicate flavor and moist texture.
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml
coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of
fresh Thai basil (from Asian shops) or
fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked
in hot
water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of
fresh coriander6
fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece
fresh galangal or ginger, finely grated2 tsp shrimp paste (available
in the world food section of supermarkets)
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml
coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of
fresh Thai basil (from Asian shops) or
fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked
in hot
water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of
fresh coriander6
fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece
fresh galangal or ginger, finely grated2 tsp shrimp paste (available
in the world food section of supermarkets)
Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned
in olive oil, butter, pressed
fresh garlic, salt, pepper, basil and
fresh parsley and then added 2 cup
water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic
coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.
SUBSTITUTION OPTIONS: -
Coconut milk, soymilk, or another unsweetened nondairy milk
in place of almond milk - Vegetable broth
in place of filtered
water (if using broth, decrease sea salt to 1/2 tsp)- 1/4 cup chopped red onion
in place of shallot - Yellow or orange bell peppers
in place of red - Any small, hot pepper
in place of serrano - Additional cashews
in place of pistachios (
in the bisque)- Walnuts or almonds
in place of pistachios (
in the pistou)-
Fresh cilantro
in place of flat - leaf parsley
A spring roll wrapper crisped and perfectly puffed
in the microwave forms the adorable edible bowl for this delectable Thai - influenced layering of
fresh ingredients: limas cooked
in coconut water; onion, eggplant, and garlic
in a creamy peanut butter - red curry paste sauce with a hint of Thai basil; Cucumber - Carrot Slaw; and, if you're feeling really decadent, Chili - Mayo, chopped cashews or peanuts, and a sprig of Thai Basil.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of
fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can
coconut milk or lite
coconut milk 2 cups
water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of
water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup
fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian»
in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
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.
Harmless Harvest, who recently launched a category re-defining raw and organic
coconut water available nationwide and BluePrint, creators of BluePrintCleanse, the first nutritional raw juice cleanse program shipped anywhere
in the U.S., and now offering BluePrintJuice, their signature raw
fresh pressed fruit and vegetable juices available at the retail level, are setting a new standard
in beverages.
1 cup whole oats (groats), soaked overnight & drained 2 1/2 cups filtered
water Pinch sea salt Optional mix -
ins: Sliced almonds, ground walnuts or sunflower seeds Sliced
fresh fruit, raisins or chopped dates Maple syrup,
coconut sugar or apple butter Coconut oil, flax oil or coconut milk Cinnamon, ginger, nutmeg or vanilla
coconut sugar or apple butter
Coconut oil, flax oil or coconut milk Cinnamon, ginger, nutmeg or vanilla
Coconut oil, flax oil or
coconut milk Cinnamon, ginger, nutmeg or vanilla
coconut milk Cinnamon, ginger, nutmeg or vanilla extract
1/4 cup vegetable oil 2 curry leaves, crushed (optional) 1 - inch piece galangal, peeled and grated, or substitute ginger 2 cloves garlic, chopped 2 medium onions, sliced 1 cup
coconut milk, recipe here 1/4 cup Indonesian Curry Paste, recipe above 1/2 teaspoon salt 1 teaspoon sugar 3 tomatoes, coarsely chopped 2 teaspoons tamarind paste dissolved
in 1 cup
water 3 small,
fresh, hot green chiles, such as serrano, seeds and stems removed, cut lengthwise
in half 1 large fish head (about 1 pound) 6 small okras, parboiled and sliced
MINŌKU
Coconut Water is 100 % all natural coconut water made from ethically - sourced, fresh, young coconuts in Th
Coconut Water is 100 % all natural coconut water made from ethically - sourced, fresh, young coconuts in Thai
Water is 100 % all natural
coconut water made from ethically - sourced, fresh, young coconuts in Th
coconut water made from ethically - sourced, fresh, young coconuts in Thai
water made from ethically - sourced,
fresh, young
coconuts in Thailand.
Combine 1/2 cup
coconut milk, 1/2 cup peanut butter, 1 tablespoon reduced - sodium soy sauce, 1 teaspoon chopped garlic, 1 teaspoon
fresh lime juice, 1/2 teaspoon salt, a pinch of crushed red pepper flakes, and 2 tablespoons
water in a blender.
-- Add
in cooked squash (cut into pieces), thyme (they say a sprig of
fresh but I only had dried), 1c
coconut milk (I probably added
in a little more),
water (they say 6c but I only added one or two because there was no room!
Most
coconut water in tetra - paks and cans are from made concentrates (to dramatically reduce the cost of shipping the
fresh product and also to help with the homogenization of flavor, color, and so forth of the product); these products are heated / pasteurized
in high nutrients destroying temperature to ensure maximum shelf life of their product (please keep
in mind that this process of preserving the product is mostly for the purpose of keeping these
coconut water on the shelves for a long long period of time without spoilage.
... The Other
Coconut Products On the Market: Tetra Paks and Cans Most coconut water in tetra - paks and cans are from made concentrates (to dramatically reduce the cost of shipping the fresh product and also to help with the homogenization of flavor, color, and so forth of the product); these products are heated / pasteurized in high nutrients destroying temperature to ensure maximum shelf life of their product (please keep in mind that this process of preserving the product is mostly for the purpose of keeping these coconut water on the shelves for a long long period of time without sp
Coconut Products On the Market: Tetra Paks and Cans Most
coconut water in tetra - paks and cans are from made concentrates (to dramatically reduce the cost of shipping the fresh product and also to help with the homogenization of flavor, color, and so forth of the product); these products are heated / pasteurized in high nutrients destroying temperature to ensure maximum shelf life of their product (please keep in mind that this process of preserving the product is mostly for the purpose of keeping these coconut water on the shelves for a long long period of time without sp
coconut water in tetra - paks and cans are from made concentrates (to dramatically reduce the cost of shipping the
fresh product and also to help with the homogenization of flavor, color, and so forth of the product); these products are heated / pasteurized
in high nutrients destroying temperature to ensure maximum shelf life of their product (please keep
in mind that this process of preserving the product is mostly for the purpose of keeping these
coconut water on the shelves for a long long period of time without sp
coconut water on the shelves for a long long period of time without spoilage.
How to: Pour
coconut water into an ice cube tray and place a berry (
fresh or frozen)
in each cube.
1 tsp baking soda 1/2 tsp nutmeg 1 T chia seeds 3 T almond milk (or other milk) 1 T Greek yogurt (for dairy - free, use another T of non-dairy milk, full - fat
coconut would be fabulous) 2 eggs (to make this vegan you can substitute 2 T chia seeds and soak them
in 1/2 cup
water for 10 minutes)
Fresh (or frozen) berries 1/2 cup - 3 / 4 cup
Soaking chia seeds
in coconut water or mashed
fresh fruit for breakfast is great and chia puddings are also delicious and great for your health.
I think I could actually live off tuna sashimi and dark chocolate... maybe add
in some C (C
Coconut Water) and a few
fresh green juices.