Tag Archives: coconut

Vegan Soy Free Ricotta


1 cup raw cashews, soaked for 30 min, then drained
1 cup coconut flakes, soaked for 30 min, then drained
2 garlic cloves
2 tbs nutritional yeast
juice of half a large lemon
1/4 cup plain non-dairy milk (I used coconut almond)
1 tbsp extra virgin olive oil
5-8 fresh basil leaves
1 tsp dried minced onion
1 tsp freshly ground black pepper
1/2 tsp sea salt

Place all ingredients into blender or food processor. Blend on medium-low for about 3 min, scraping down the sides as necessary.
Will thicken after it has been refrigerated for an hour or so.

Great to have with pizza, lasagne or eggplant stacks/rolls.



Coconut Yogurt (Alkaline, Body Ecology Diet, Raw)

Coconut Yogurt (Alkaline, Body Ecology Diet, Raw)

Around here young coconuts have been on sale, which is perfect since Emisha, myself and another good friend Jackie have been doing a detox/reboot. Of course you would want to know what kind! Simply put its a no processed food super low sugar vegan grab free diet. Very much body ecology with a vegan slant. Very alkaline. We are doing it for 2 weeks and then seeing how that treated us.
Back to the coconuts. I’ve been making my own (raw) coconut yogurt and had to share. A lot of these directions depend on what the insides of your young coconut are like. Some have a lot more meat than others, some are a lot drier as well. But I took pictures of mine so you have an idea what I was working with.

coconut with probiotics

The coconuts and probiotics I used. Verified vegan probiotics.

inside of the coconut image

coconut water and meat

my total coconut water and meat from two coconuts

blended yogurt

blended yogurt

close up fermenting

the fermenting is working, and you can see the vanilla specks

2 cups coconut meat
2 probiotic capsules, emptied into blender
**Stevia to taste (I think I did 2 tsp, but depends on the stevia brand. I used wholesome sweetener)
1+ cup coconut water (from the coconut you just opened)
1 1/4+ cup water
Dash salt
1/2 vanilla bean, center scraped out (optional)
Put all items in your blender and blend til REALLY smooth!

After all blended, put in glass containers, covered but not sealed, on the countertop to ferment. Cheesecloth works well, I put the lid of the container over it and just don’t twist it on at all. It needs air to go through it’s process. It will expand and expand and EXPAND if it doesn’t have air. I’ve found that no more than 12 hours is best, but it also depends on the temperature in the room. I’ve done 6-9 hours as well. Watch it and taste it, it’s done when you like it. After it’s done, put it in the fridge, now it can be sealed. Usually mine keep fermenting, good probiotics, so make sure you consume it decently soon.

**If you are trying to do an all alkaline or a candida diet friendly recipe, opt for stevia (and for less calories). If not, you can use a bit of maple syrup or coconut sugar, but if you do it during the blend it will make your yogurt ferment quicker.


coconut yogurt with homemade yogurt

coconut yogurt with homemade yogurt

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Raw Strawberry Cheesecake Tart

Raw Strawberry Cheesecake Tart

After I posted some pictures of the fun I had in the kitchen last night, I got a good amount of requests for the recipe. So, generally when that happens, I try to make it so I post the recipe online. So, here we go.

I wanted this to be somewhere between a tart and a cheesecake. The base of the filling is young coconut meat, but it doesn’t taste like coconut. It’s all raw except for the brown rice syrup that I used. I would usually use maple syrup in something like this, but I was aiming for more of a cheesecake taste. My favorite no bake cheesecake that my mom used to make every Thanksgiving, and was my favorite thing ever (I literally licked my plate off every time) used cream cheese and sweetened condensed milk. Brown rice syrup gives it some of that taste and feel. So, now you know my reasoning behind it, do with it what you please (maybe you want to use maple syrup, or coconut sugar or dates in it’s place)

raw cheesecake tart with fresh fruit

all decorated


raw vegan pie crust

here is just the crust pressed in


and now the filling


crust, filling and topped

plated raw fresh strawberry cheesecake tart

what can I say? i like more fruit! This is the next day and the filling is a little pink from the strawberries


fresh fruit cheesecake tart

I ended up adding some mango over the top


½ cup raw almonds
½ cup raw pecans
½ cup raw buckwheat groats
½ cup raw white (dried) mulberries
3 medjool dates
UP TO 2 TBS coconut water (depending how moist your mulberries and dates are)

Meat from 2 young coconuts (equaling at least 2 ½ cups)
3 TBS brown rice syrup
Juice from 1 ½ lemons
1/8 tsp lemon extract
1 tsp vanilla extract
2 medjool dates (pitted)
1/3 cup coconut water (from the coconuts you just popped open)
1 tsp stevia powder (optional, but it just brings up the sweetness a little bit, it doesn’t make it taste like stevia)

Sliced peaches (I only used 1)
Sliced strawberries (I used 7 large, but wished I would have done more)
(optional additional) sliced mango, pineapple, or blueberries

For the crust: put all the ingredients, minus the coconut water, into a food processor or high power blender. For this I used my food processor and let it run for about 2 min until it was all mixed and crumbly. Test the mixture to see if it needs to additional moisture by grabbing a bit of it and pressing it between your fingers. If it holds together well, you don’t need the coconut water. If it seems dry, add in a little coconut water and mix again.

Put crust contents into a pie container and press evenly throughout the pan, getting some up along the sides of the pan. Make sure it’s pressed pretty firm so that it will hold together when you go to plate it. Now put the pan with the crust in it, in the fridge to chill. Mulberries get harder when they are cold, that helps it stay together more as well.

For the Filling: Pop open two young coconuts, separate the water from the meat. If your meat is really thin and almost gel like you are going to need an additional coconut. If your meat is really stiff and hard (and you didn’t have much water come out) you are going to need more water than the recipe calls for. Both of my coconuts were average to slightly thick, just so you are aware of what I was working with.

SIDENOTE: If you get a coconut that has only a little meat and it’s very runny, just use that with 2 other coconut’s meat. If you don’t have an additional coconut, you will want to soak some shredded coconut in hot water for 15 min. Probably ½- ¾ cup. Then drain the water and blend that in with the other ingredients. You will also have to blend longer.

Blend all ingredients together in a high power blender on high for 2 minutes. You may have to pause 1 min through and scrape down the sides then blend again.

Pour blended coconut filling into chilled crust, smooth out and put back in the fridge while you clean out (and maybe lick clean) your blender. It will set up more while it’s in the fridge, so let it.

Now chop your fruit. I used a peach in this one because they were local, organic, ripe and in season. I was so stoked, so had to incorporate it! Strawberries are also in season here and taste amazing right now. But I’m sure this could be topped with whatever fresh fruit combo you wanted to do. Admittedly, this one in the picture needed more fruit, so after I ended up chopping up a champagne mango and adding that in. Blueberries would be great with it too, or even pineapple. Decorate it how you see fit. If you are wanting to serve it quickly after you add the fruit, I suggest you pop it in the freezer for like 10 min to make sure that the fruit it chilled, and the coconut-filling is completely set up.



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Luau Kale Salad


I was looking through some old recipes that I hadn’t made in quite a while and decided that this Luau Salad could use some revamping and then it would be on the menu for dinner tonight. If you don’t know, kale holds up great for a salad that you want to have the next day (or a few days later) and not have a gross wilted sad mess of a salad. IF you are planning on having left overs, either don’t use romaine in it, or just mix in the romaine just before serving. Watercress would go great in place of it, or you could just do another leaf or two of kale.
Make sure that you “massage” the kale before all the ingredients get added in, it will make a world of difference for the taste. Rubbing it through your hands makes it much less hardy, and far more pleasant to eat.

Dressing, Cabbage/Kale/Quinoa and all the other chopped ingredients.

Dressing, Cabbage/Kale/Quinoa and all the other chopped ingredients.

Luau Kale Salad with homemade creamy orange coconut dressing. High Raw. Vegan & Soy Free

Luau Kale Salad with homemade creamy orange coconut dressing. High Raw. Vegan & Soy Free

Serves A LOT, maybe 10

Salad Ingredients:
1/2 C quinoa (cooked in 1 C water)
1 bunch of kale, torn
1 1/2 C romaine lettuce, rough chopped (if planning for left overs use spinach or watercress)
1 C red cabbage
1/4 C mint, chopped (OPTIONAL)
1/2 cucumber, diced
1 Red Bell Pepper, chopped
4 Stalks Celery, diced
3 Green Onions, thinly sliced
1 Tomato, chopped
1 Mango, cut into cubes
1/2 C Pineapple, chopped (same size as mango)

1/4 C Unsweetened Coconut, toasted (add right before eating)

OPTIONAL GARNISHMENTS (add right before eating)
Pepitas or Macadamia Nuts

1 Orange, peeled
1 TBS Orange Zest
1/3 C Coconut Sugar
3 TBS Water
3 TBS Olive Oil
1 Lemon, Juiced (about 1/3 cup)
2 Tbs Coconut Butter (can sub almond butter)
1/2 tsp Ground Coriander
1/2 tsp Orange Flavor/Extract
1/2 tsp RealSalt (Sea Salt or Himalayan Salt works also)
1/2 tsp Ground Ginger
1/2 tsp Onion Powder
Pinch of Cayenne Pepper
dash of Ground Cardamom

For Dressing: put all ingredients into a blender and blend until smooth. Leave in blender bowl, because you will pour it directly onto the salad.

In a medium bowl, combine salad ingredients in italics. Put torn kale in a LARGE bowl, rub it between your hands for about 30 seconds to a minute to break down a lot of the toughness that kale has. After quinoa is done cooking, allow to sit for 5 min before removing the lid. After the 5 min, take off the lid, pour half of the salad dressing over the kale then dump the quinoa over the top of that & mix. It will make the quinoa stick to the kale rather than just all falling to the bottom of the bowl.

Next mix in the cabbage with the kale/quinoa. Dump out contents of the medium bowl on top of the cabbage/kale/quinoa, then pour the rest of the dressing over the top. Mix it and make sure that it’s fully coated.
Next toss in romaine (or spinach).

Dry toast the coconut by heating a frying pan to medium-low & putting the coconut on, but make sure it’s spread evenly. After a little less than 2 min, move around the coconut to make sure it doesn’t burn. Stir around for another minute or two and then remove from heat and top on salad with whatever other garnishments you desire.


Much Love!!

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Chocolate white chocolate chip cookies with coconut & almonds


These cookies are low sugar/glycemic and are flexible in several of the ingredients. If you don’t have the white chocolate chips, you can put in regular chocolate chips, or even some dried cranberries. If you don’t want to put in the flaked coconut, you can put all almonds, or replace the almonds for a different nut. I’ve made this before with chocolate chips, coconut and crushed pecans. Quite delish!! Use the sweeteners listed to make the cookies low glycemic, but if you don’t have some of them or don’t care I listed some subs on the ingredient list. Hope you enjoy!!

chocolate coconut almond cookies ready to go into the oven

yummy vegan gluten free chocolate cookies with white chocolate chips and almonds low GI too!!

Vegan Gluten Free Chocolate Cookies with white chocolate chips coconut flakes and almonds. Low GI

Makes 12-14 cookies

1 cup gluten free flour (I used Bob’s Red Mill)
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp sea salt
1/4 cup coconut sugar (can sub brown sugar, no longer low GI)
3 tbsp coconut nectar (can sub maple syrup, agave or honey, no longer low GI)
3 tbsp brown rice syrup
3 tbsp almond butter
3 tbsp unrefined coconut oil
2 tbsp hot water
1 1/2 tsp pure vanilla extract

1/3 cup vegan white chocolate chips (can switch for chocolate chips if you don’t have white)
3 tbsp almonds (sliced, silvered, chopped, your pref)
3 tbsp coconut flakes

Preheat the oven to 350F. In a medium baking bowl mix all of the ingredients in italics (coconut sugar to vanilla). Once they are all smoothly mixed together, add in the rest of the ingredients and mix by hand all at once.
On a parchment lined baking sheet, spoon the batter into round shapes. The cookies will spread but only slightly, so have the shapes close to the way you want them.
Bake for 11 min (12 min if you have a gas oven). Remove from the oven & let the cookies sit on the sheet for 1 min, then slide the parchment paper along with the cookies off the baking sheet & allow to cool.

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coconut bacon


So here is my take on the oh so wonderful coconut bacon. There are a decent amount of recipes out there. I used coconut aminos so as to avoid the mass amount of sodium in soy sauce, and to avoid unfermented soy that is Braggs liquid aminos. Personal preference really. But coconut aminos don’t have as deep of a salty profile as soy sauce does, so salt gets added to the recipe.I used 2 different flavors of liquid smoke to give it a bit more depth. I used Colgin brand of liquid smoke, they have both hickory flavor and mesquite flavor, and are vegan. I hear that there are some liquid smokes on the market that aren’t vegan.

close up coconut bacon
coco bacon!!

2 1/2 cups flaked coconut, unsweetened
2 TBS liquid smoke (I used 1 TBS Hickory flavor & 1 TBS Mesquite flavor)
1 1/2 TBS coconut aminos (or braggs or soy sauce)
1 TBS maple syrup
1/2 tsp black pepper
1/4 tsp smoked paprkia
1/4 tsp granulated garlic
1/4 tsp salt of choice  <— omit if using soy sauce

In a medium bowl, mix together all ingredients, except for coconut.Combine coconut flakes with wet mixture. Stir the coconut around to get it entirely coated. Let sit and soak in for 30 minutes or more, I did it for about an hour.
Heat the oven to 325°F.
Grease a foil lined baking sheet and pour everything from the bowl onto it. Spread the coconut out in a thin layer. Bake for about 18-20 min, pull out every 5-6 min and mix the coconut then slide together in a pile, then spread back out into a thin layer.  This will prevent burning as well as make sure all of the coconut bacon is equally cooked.
You will see the coconut start to darken considerably on the 3rd time you pull it out, make sure the darker coconut is closer to the center than the edge. Coconut bacon is done when they’ve all browned a medium amount.
When you take it out of the oven, the coconut will still be somewhat soft/pliable but will quickly harden up as it cools down. Shouldn’t take but a few minutes until you can enjoy the crunchy goodness!

Vanilla Almond Coconut Granola

Vanilla Almond Coconut Granola

I love granola, always have, but it seems like it’s something that USED to be good for you, but is no longer. They add all sorts of sugar into them, and there is almost always wheat. One of my favorites is a vanilla almond macaroon granola, so, I thought I would make a healthier LIGHTER version of it.

If you can’t find puffed millet, puffed rice works just as well. OR you can just put another cup of oats.

I used coconut sugar because I’m crazy about it. If you have a different sweetener you prefer, you can certainly use that. For those of you who don’t know, brown rice syrup is sweet, but isn’t much more subtle than agave/maple/honey, it has more of a caramel taste to it. And stevia, that is really sweet, that’s why it’s only a few drops.

If you don’t have coconut butter, you can use almond butter, although it will give you a different taste. It is ALMOND Vanilla Coconut Granola though, so it will work just lovely!

Vanilla Almond Coconut Granola

Vanilla Almond Coconut Granola


Makes about 5 cups

1 c shredded unsweetened light coconut
1 c rolled oats
1 c puffed millet (you can use more oats if you would like)
1/4 c ground buckwheat groats or buckwheat flour
1/4 c ground flaxseed
2 TBS flaxseed
1 c almonds (I did threw it in my blender and pulsed it about 5-8 times)
1/2 tsp salt

1/4 c coconut sugar
2 TBS brown rice syrup
8 drops vanilla stevia
1 tsp vanilla extract
1/2 tsp almond extract
1 banana
3 tbs coconut oil
5 tbs coconut butter

Preheat the oven to 325F

Combine ingredients down to (and including) the salt, in a large bowl and mix.

Next throw the rest of the ingredients in the blender and blend until smooth. Pour the mix over the dry ingredients in the bowl and make sure it’s mixed through out.

Once its mixed line a cookie sheet with foil and pour granola onto it. Make sure to get it evenly spread all over the pan. If your pan is large, you can use one, if it’s small you will have to use two (otherwise the bottom and top will get toasty while the middle won’t, and it will take longer to cook).


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