It's very important to
use fresh coconut water from young coconuts.
About the recipe, do
you use fresh coconut water or one of the packaged varieties available today?
I actually
used fresh coconut water, which is not required but made it all the more delightful.
To stop those cravings for sugar, carbohydrates and even alcohol, you can make Young Coconut Kefir at home
using fresh coconut water and our Body Ecology starters.
Not exact matches
can i
use coconut milk from
fresh grated old
coconut mix
water for
coconut cream and boiling for 5 minute for
coconut cream?
1 1/2 lb
fresh or frozen organic fruit 2 Tbsp ground chia seeds 1/2 oz
fresh mint 2 Tbsp honey 1/2 c of
coconut water 1/2 c ice (only if
fresh fruit is
used)
Try
using fresh or freshly frozen organic mangoes, frozen bananas,
coconut water, a little bit of vanilla powder and lots of baby spinach leaves.
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of
coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or
water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (
fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (
use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
* 1/2 cup roasted cashews * 1/4 cup toasted, unsweetened, dried
coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons
water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon
fresh minced ginger * 2 pounds boneless chicken (I
used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces)
coconut milk * Salt and pepper to taste
After my
fresh from the
coconut water the other day, I might have to
use that to mix with, though.
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
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.
Are you referring to
using a
fresh young
coconut for the
coconut water?
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)
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.
I substituted organic
coconut oil for the butter and
water with some vanilla (since I didn't have any
coconut water that I wanted to
use) for the milk and it tastes great — especially along with
fresh organic blueberries.
For these, I
used coconut milk instead of
water to make the waffles and added some
fresh lemon zest.
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 flavor
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 flavor
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.
I took a couple of shortcuts, not
using fresh coconuts but
using canned
coconut water and milk instead.
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
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
2 Cups Farro 3 Cups Filtered
Water 1 Tablespoon Whey 2 Tablespoons Coconut Oil 1 Large White Onion 1 large Bunch Fresh Chard (about 6 - 8 large stalks) 2 Teaspoons Salt 4 Cups Stock Or Water (if using a dark stock use 1/2 stock to 1/2 w
Water 1 Tablespoon Whey 2 Tablespoons
Coconut Oil 1 Large White Onion 1 large Bunch
Fresh Chard (about 6 - 8 large stalks) 2 Teaspoons Salt 4 Cups Stock Or
Water (if using a dark stock use 1/2 stock to 1/2 w
Water (if
using a dark stock
use 1/2 stock to 1/2
waterwater)
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
10
fresh ripe figs 6 tbsp
water lemon zest, from 1 lemon 1/3 cup dried shredded
coconut, unsweetened
fresh ginger, 1 inch (2,5 cm), minced (optional) 1/2 cup (1,2 dl) honey (vegans
use agave nectar) 2 cups (5 dl)
coconut milk lemon juice, from 1/2 lemon 2/3 cup (1,6 dl)
fresh blackberries lemon balm
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.
I love this recipe, I have adapted it a little and
use fresh from the
coconut, flesh instead of zucchini and add a little
fresh coconut water, cacao butter and a teaspoon of maca... love this.
Wet Ingredients: 1 tbsp maple syrup (for sugar - free diets,
use a pinch of stevia) 3 tbsp melted
coconut oil or ghee 350 ml (1.5 cups)
fresh filtered
water
* 2 teaspoons cooking oil (I
used organic
coconut oil) * 1/4 pound
fresh hot chiles, such as Cayenne, Cherry, Fresno, Habanero, Holland or Dutch, Jalapeño, Serrano, or Thai Chile (I
used a combination of Jalapeños and Serranos), chopped * 1/4 pound
fresh mild chiles, such as Anaheim, Banana, Pasilla, Shishito, or sweet peppers (I
used sweet red pepper), chopped * 4 cloves garlic, chopped * 2 tablespoons light brown or palm sugar (I
used organic
coconut sugar) * 4 tablespoons rice vinegar or wine vinegar (I
used organic brown rice vinegar) * 1 tablespoon fish sauce * 1/2 cup hot
water
Ingredients 1 block of ramen noodles 2 cups boiling
water 1/4 cup canned full fat
coconut milk sriracha to taste (I
used about 2 tablespoons) salt to taste half a block of firm tofu a handful of chopped peanuts (roasted and unsalted) 1 scallion, chopped few pinches of
fresh cilantro leaves
fresh lime wedges
OPTIONS: Instead of
using water and sugar, you can
use coconut water or
fresh fruit juice.
2 onions, finely chopped 5 cloves of garlic, finely chopped 4 peppers, I
used one each green, red, yellow and orange cut into 1 inch chunks 4 medium zucchinis cut into cubes 6 - 8 cups of
fresh button mushrooms, sliced 1 cup frozen peas 1 cup almond milk 1 cup
water 1/4 cup dessicated
coconut, NOT SWEETENED 1/4 cup raw cashews 1 - 2 Tbsp curry powder (start slow then add more to taste) a few dashes of cayenne pepper
«Try making a detox smoothie
using 1 cup chopped celery, 2 cups
fresh pineapple, 1 tablespoon
fresh mint, 1 kiwi, juice of 1 lime, and 1 cup
coconut water,» suggests Largeman - Roth.
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
Detox Green Smoothie Recipe 1 1 apple 4 strawberries 2 - 3 cups dandelion greens and / or kale 1 cup
water (more as needed — and
coconut water is wonderful to
use here as well) 1 chunk
fresh ginger
Recipe: 1 - 2 cups baby spinach 1 -1.5 cups
coconut water (or
water, or almond milk or similar) 1/2 cup strawberries (frozen or
fresh) 1/2 cup mango (frozen or
fresh) 1 serving vanilla protein powder (you can
use hemp seeds, but a good quality protein powder after a workout is optimal for your recovery) Blend!
1 - 2 cups baby spinach 1 -1.5 cups
coconut water (or
water, or almond milk or similar) 1/2 cup strawberries (frozen or
fresh) 1/2 cup mango (frozen or
fresh) 1 serving vanilla protein powder (you can
use hemp seeds, but a good quality protein powder after a workout is optimal for your recovery)
Note: The
coconut water that comes in a box will not work, you must
use fresh «young
coconuts» and extract the
coconut water.
This homemade
coconut milk recipe is simple and
uses frozen shredded
coconut meat and
fresh coconut water for raw
coconut milk with all the enzymes...
1 tablespoon cod liver oil daily, (mixed with
water or a little
fresh juice) 2 8 - ounce glasses whole milk daily, preferably raw and from pasture - fed cows 4 tablespoons butter daily, preferably from pasture - fed cows 2 or more eggs daily, preferably from pastured chickens Additional egg yolks daily, added to smoothies, salad dressings, scrambled eggs, etc. 3 - 4 ounces fresh liver, once or twice per week Fresh seafood, 2 - 4 times per week, particularly wild salmon, shellfish and fish eggs Fresh beef or lamb daily, always consumed with the fat Oily fish or lard daily, for vitamin D 2 tablespoons coconut oil or 1/2 cup coconut milk daily, used in cooking or smoothies,
fresh juice) 2 8 - ounce glasses whole milk daily, preferably raw and from pasture - fed cows 4 tablespoons butter daily, preferably from pasture - fed cows 2 or more eggs daily, preferably from pastured chickens Additional egg yolks daily, added to smoothies, salad dressings, scrambled eggs, etc. 3 - 4 ounces
fresh liver, once or twice per week Fresh seafood, 2 - 4 times per week, particularly wild salmon, shellfish and fish eggs Fresh beef or lamb daily, always consumed with the fat Oily fish or lard daily, for vitamin D 2 tablespoons coconut oil or 1/2 cup coconut milk daily, used in cooking or smoothies,
fresh liver, once or twice per week
Fresh seafood, 2 - 4 times per week, particularly wild salmon, shellfish and fish eggs Fresh beef or lamb daily, always consumed with the fat Oily fish or lard daily, for vitamin D 2 tablespoons coconut oil or 1/2 cup coconut milk daily, used in cooking or smoothies,
Fresh seafood, 2 - 4 times per week, particularly wild salmon, shellfish and fish eggs
Fresh beef or lamb daily, always consumed with the fat Oily fish or lard daily, for vitamin D 2 tablespoons coconut oil or 1/2 cup coconut milk daily, used in cooking or smoothies,
Fresh beef or lamb daily, always consumed with the fat Oily fish or lard daily, for vitamin D 2 tablespoons
coconut oil or 1/2 cup
coconut milk daily,
used in cooking or smoothies, etc..
This smoothie combines
fresh spinach (available in any grocery store) with frozen berries,
coconut water, shelled hemp seeds, and a liquid vitamin supplement (I
used this one).
If unvail can
use bottled
coconut water but look at instructions for purity) Can be substituted for almond milk or
fresh squeezed apple juice.
Again,
using fresh turmeric root is best, but powdered will work as well, and remember to
use organic
coconut water if you don't have access to
fresh coconuts.
Even though
fresh coconut is sublime, you can
use Goya brand
coconut water in place of
fresh coconut water and buy
coconut flakes in the baking aisle.
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 thi
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 thick
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 thi
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 thi
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 thick
Water (depending on how much
coconut water is used and for preferred thi
coconut water is used and for preferred thick
water is
used and for preferred thickness)
* 1/2 cup roasted cashews * 1/4 cup toasted, unsweetened, dried
coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons
water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon
fresh minced ginger * 2 pounds boneless chicken (I
used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces)
coconut milk * Salt and pepper to taste
100g avocado,
fresh ginger (as much as you like, I
use about 5 - 10g) 1/2 squeezed lime, 10g
coconut oil and
water (just to make it able to drink out of a straw) Mix it in a blender until smooth, this is delicious and has a lot of good fats in it!
Green Super Smoothie 3 TBS organic hemp seeds 1/4 avocado 1/2 cup organic spinach or kale 1 frozen banana 8 ounces purified
water 8 ounces
fresh coconut water (click HERE to learn how to get
fresh coconut water) Blend until smooth in high - speed blender (I
use a VitaMix).
Reply: I know
water kefir will work with
coconut water but never
used the «so delicious»
coconut milk with milk kefir... just make sure that you have grown your new kefir grains in
fresh milk for at least six weeks so that they have a good micro flora balance when they are transfered to a new medium to grow in.