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  1. Every part of the coconut can be used to nourish and support the body. Known as the ‘Tree of Life’ you can drink the water, eat the flesh and use the shell for all sorts of things.
  1. They are always in season and grow all year round. They are easy and cheap to buy. Once you know how they are also easy to open. Young meat is jelly like and really sweet and more mature meat is whiter, firmer and less sweet. You can make your own coconut water, kefir, milk, cream, yoghurt , butter and vinegar very easily.
  1. Coconut can be eaten and the water drunk during pregnancy. Both are  repudiated to nourish mother and baby and may help with a ‘quick delivery’. The oil when rubbed into the skin can help prevent and heal stretch marks. It can also be applied direct to nipples to soothe chafing and heal wounds whilst breastfeeding. The oil is also a safe and effective sunscreen for children and adults alike.
  1. When dehydrated in the hot summer months coconut water can help. Containing all the necessary electrolytes it can help get you back to balance. Coconut water also contains antimicrobial properties so is also great when suffering from bacterial imbalance (runny tummy!) and in the re-hydration afterwards. The sugar and nectar from the flowers is also full of necessary nutrients to process the sugar (improving blood sugar levels and create energy.
  1. Coconuts have been seen to help a diverse range of conditions, mostly due to their Medium Chain fatty acids. They have a positive effect on the body as they are easily absorbed, have anti-microbial properties, can boost metabolism , enhance thyroid activity, reduces pain and swelling, improve digestion, boost immune system and improve skin, hair teeth and nails. Is there anything a coconut can’t help? (Coconut Cures- Bruce Fife)

Coconut Recipes;

20121113-154836.jpgA bounty of Coconut

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Almond and Coconut Flour  Kefir pancakes

green drink

I use coconut water/ kefir for all my green drinks

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Coconut and Carrot seed oil natural Sunscreen

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My quest for replicating common chocolates continues- I love my ‘Bounty’s’ now on to ‘Twix’ (would love to do Kit Kat but I think that gonna be impossible)

My journey began with foods I have never heard of till now. I have a dehydrator at home inherited from my folks who bought it to dry fruit and never used it! So I am looking into incorporating raw foods into our day to day diet to try and completely erradicate industry processed foods. A tough thing to do it seems!

Anyway- Buckwheaties are first on the agenda- apparently you can buy these ready made- but where’s the fun in that?! Also nowaday buying something made isnt as simple as making something and putting it in a bag to give to someone else.

Buckwheaties: (these can also be used as snacks in themselves as I discovered when my 3 year old kept coming back for more! and also are used as cereal or added to muesli. They are really crispy and are seeds derived from a flour so are completely grain free. Ground they are also a great flour and are used in alot of baking recipes- they are really quite moreish! You may have come across Buckwheat in Japanese buckwheat noodles, Russian pancakes (Bilini’s) and are used in beer production too!)

 

 

 

1 cup of Buckwheat Groats (very easy to buy I got some in Green dot)

Water

Pyrex bowl

Tea towel

This takes a little time, but is worth it. Rinse the groats in some water and leave to soak (preferably in filtered water) overnight. In the morning drain them and set in a glass bowl and cover with a tea towel. In the evening- rinse the groats and again place in the bowl and cover with the tea towel. In the morning they should have sprouted. Now they are ready to dry. I put them in the dehydrator, but you can use the lowest setting on your oven. Spread out the groats and dry until crunchy- takes about 6 hours in the dehydrator at living foods temperature.

Right now to the twix- this then takes no time at all!

1 cup of Buckwheaties

1/4 cup of dates (preferably organic medjool)

1/4 cup coconut sugar

3 tbs Cocoa Butter (melted)

Put the buckwheaties, dates and sugar in a food processor. I had to use a mini chopper as my Kenwood mixer food processor didnt have a good enough seal for the crumbs to stay in. Blitz until crumbs but may be some big bits still- keeps it crunchy and biscuit like. Add the cocoa butter and mix till its evenly mixed through.

Boil kettle and soak for 15 mins 1 cup of medjool dates for the caramel

Put some cling film in a baking dish- I used a square silicon one. Press down so bottom is evenly covered by the base. Put in the freezer.

While this is freezing make the caramel.

1 cup of medjool dates soaked (as above)
1/4 cup coconut nectar/maple syrup
2 tbs nut butter- I uses smooth organic peanut butter
3 tbs cocoa butter (melted)
1/4 tsp vanilla essence

Blend these all together and take out the biscuit base and smooth over the top. Put back in the freezer for a few hours.

When it’s set and frozen. Melt 200g of quality organic/ fair trade min 70% dark chocolate. I used endangered species (I think 1 milk chocolate bar and 1 dark will make it taste less overwhelmingly chocolate and more authentic to the Twix bar). In a Bain Marie. Take out base and caramel from freezer and lift out of bakeware onto a chopping board. I cut it into 1 inch squares. Get some baking parchment to put them on. Roll around using 2 forks in the chocolate till covered and lift out and put on the baking parchment. When finished put in the fridge for a couple of hours to set- or the freezer.

And Voilà- try don’t taste exactly the same- they taste better!

Don’t forget to put the excess chocolate in a parchment to make caramel biscuit chocolate bar after!!!!

Reward your self with one or two with a cup of Chai roobios!!

 

Thanks to these two ladies- without which this would never come into existence for me!

http://www.terawarner.com/blog/2012/10/raw-vegan-recipes-raw-vegan-caramel-fingers-aka-twixy-biscuits/#more-27946
http://www.haverawcakeandeatit.co.uk/raw_food_uk/BUCKWHEATIES_recipe.html

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I love bounty bars- but now they just seem way too sweet. I found these bars called ‘coconut secret’ they are delicious but I could only eat half at a time and they are super pricey to eat regularly. Lucky for me my great friend Kate loved them enough too to play with the ingredients and come up with a recipe! Little tweaks to make them mine (I’m awful at following a recipe!!) I wanted to make them truffle size as I can then just eat the one- and I’m making truffles for Christmas.

Kate’s Coconut (not so) Secret Bars

150g block of dark choc (I always use 70-85% chocolate- I like Green and Blacks or make your own)

1-2 tbs coconut oil (optional)

Or Raw Cacao powder to roll them in

100-150g of desiccated coconut

3tbs coconut manna (butter) This makes it gooey, you could also use peanut or other nut butters or cocoa butter.

coconut nectar (to taste and optional) can also use maple syrup

1-2 tbs coconut oil

Pinch salt (I like Pink Himalayan Rock but sea salt tastes nice too)

Mix desiccated coconut, coconut manna (butter), a few tablespoons of coconut nectar (to taste) and coconut oil and salt in a bowl. It should make a sticky sort of mixture that will cling together when you press it. It may take more or less of the ingredients above. Make into balls chocolate truffle size. Place on grease proof paper and put in the freezer. Wait at least an hour.

Melt chocolate with coconut oil over a ‘bain marie’. Use fork to drop coconut balls into chocolate, completely cover and then bring out and put back on the grease proof paper. The temperature of the balls will help the chocolate to set quicker. Refrigerate again until set (about an hour). You could also just roll these in Raw Cacao powder if you want them truly raw.

If there is any chocolate left, pour onto another piece of greaseproof paper and allow to reset into a chocolate bar- lovely with bits of coconut in it!!

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My daughter and I love to bake together, she loves what we make and I love making the cookies and cupcakes nutritious enough for me to feel happy she’s eating them! To help her adjust with the addition of her little brother it’s something I am trying to keep as consistent mummy and Eva time. Also with visitors coming to meet the little guy i called them best friend cookies.

I am currently baking gluten free as we are a gluten and dairy free family. This is a choice we made as neither dairy nor gluten seems to agree with us and using different flours definitely adds more goodness and for example quinoa flour adds some protein to the mix. Using coconut sugar makes such a difference. Not only is it adding fibre but it has a completely different effect on the body. For one thing, you are satisfied with just the one! I tend to divide the mixture in half, roll them into sausages in cling film, stick one in the freezer, one in the fridge and cut off and bake the number of cookies you need when you need them. Not only does it cut down temptation (ESP when breast feeding!) it means you always get that fresh baked texture, smell and taste of a good gooey chocolate chip cookie.

This is a recipe I have adapted;

100g quinoa flour
50g coconut flour
200g biscuit and baking gluten free flour (red mill)
1 tsp salt
1 tsp baking soda
320g coconut sugar
30g coconut nectar
225g butter (butter is just the fat there is no lactose or casein in butter)
1 tsp vanilla (1 pod)
3 medium organic eggs
1tsp orange water (optional)
1 bar organic 85% chocolate chopped up
1tsp cinnamon

I recently got a Kenwood Major for my birthday. put the softened butter and coconut sugar and nectar in the bowl and whisk (on 2 for those with a mixer with the balloon whisk.) until creamy. Add the vanilla, orange water and eggs whisk together.

Add the flours salt and baking powder and continue whisking until dough like. Add chocolate and cinnamon and mix till combined. Put in cling as described above and stick into the fridge. Let cool and harden slightly so it can be cut. Or just put a spoonful on a greased baking tray, leaving room between each one. Cook at 200c for 10-15 mins allow to cool on the tray.

Info on coconut sugar: http://www.livestrong.com/article/540370-nutrition-in-coconut-sugar/

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