Mango Smoothie Bowl

  

 Ingredients

1 1/2 cup frozen mango chunks

1/2 cup frozen pineapple chunks

1/2 banana

1 cup coconut water

 

Toppings

 

1/4 cup mango chunks

1/4 cup pineapple chunks

1/4 cup blueberries

2 tbsp coconut flakes

2 tbsp chai spiced granola

 

 

Method

 

Add the coconut water, then fruit into a high-powdered blender. Blend on high for one minute, until thick and creamy consistency.

 

Pour into a bowl and add your toppings. Serve at once.

 

 

 

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Pluot Crumble

  

 Pluots are a cross between plums and apricots, and they're widely available at farmer's markets and some grocery stores in the summer months. But if you can't find them, feel free to use regular plums or apricots, or a combo. 

Ingredients

Filling:

6 to 7 pluots, pit removed and sliced

¼ cup white sugar

¼ cup brown sugar

¼ cup coconut flakes, plus a few more for garnish

1 tbsp corn starch

1 tsp pure vanilla extract

¼ tsp salt

Crumble Topping:

1 cup all-purpose flour

⅓ cup white granulated sugar

¾ cup walnuts, roughly chopped

4 ounces unsalted butter, melted

 

Instructions

To Make the Filling: Preheat the oven to 350 degrees F. In a 8-inch baking dish (or something equivalent), add the plums, white sugar, brown sugar, coconut flakes, corn starch, vanilla extract and salt. Toss until plum are thoroughly coated. Set aside.  

To Make the Crumble Topping: To a medium bowl, mix together the all-purpose flour,white granulated sugar, chopped walnuts and melted butter. Using a spoon, mix the mixture until clumpy and everything is coated in butter. Pour the crumble atop the filling and spread it out evenly. Transfer it to the oven to bake for 35 to 40 minutes, until the crumble is bubbling and the top is golden brown.

Serve with vanilla ice cream. 

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6 Healthy Additions for Better Coffee

Our beloved cup of coffee can occasionally be upgraded and receive an invigorating addition of unique flavor, beyond the familiar taste of coffee. People who abandon sweetening their coffee with white sugar find substitutes like honey, agave syrup, or date syrup, which add flavor but still increase the sugar content. According to various studies, moderate coffee consumption reduces the risk of heart disease, respiratory issues, cancer, stroke, and more, so we have no reason—nor desire—to give up our daily coffee. However, if we sometimes want to enhance and elevate its taste without adding unnecessary sugar, we can easily do so with the following 6 additions:
 

1. Cinnamon  

 

 

The next time you drink coffee, try replacing the teaspoon of sugar that sweetens the drink with a teaspoon of pure, ground cinnamon (without added sugar). Natural cinnamon not only enhances the flavor of your drink, but it also reduces your sensitivity to the insulin hormone, helping to balance blood sugar levels and aid in weight loss. Another option for incorporating cinnamon into the coffee flavor, if you don’t have ground cinnamon in large quantities at home, is to add a few cinnamon sticks to the container where you store your ground coffee or coffee beans.

2. Unsweetened Cocoa Powder 

 

 

 

Adding a bit of cocoa powder to your coffee is a great way to give it a chocolatey flavor and some flavonoids—antioxidants that combat premature aging and improve blood flow to the brain and heart. Additionally, natural cocoa can also affect our mood and serve as an antidepressant. For those concerned about the caloric addition, we note that two teaspoons of unsweetened cocoa contain only 25 calories, provided you use a natural product with minimal processing and no added sweeteners.

3. Vanilla Extract 

The vanilla flavor we associate with ice creams, cakes, and puddings is often linked to sweet, sugary products, but real vanilla extract is simply a flavor addition derived from a plant. Adding 1-2 drops to a cup of coffee is enough to impact the drink’s flavor and give it a wonderful aroma. If desired, you can also add vanilla bean seeds directly to your drink and enjoy its benefits as a good source of B vitamins, which protect the skin and help prevent anxiety, depression, and hair loss.

4. Nutmeg  

 

Nutmeg is mainly known to us from cooking, but it can also blend wonderfully with your coffee, especially when combined with cinnamon or cardamom. Nutmeg, with its bold flavor, is packed with health benefits such as boosting the immune system, improving memory, alleviating sleep disorders, joint pain, and more. To enrich your coffee with the flavor of nutmeg, you only need a small amount, between ¼ to ½ a teaspoon.

5. Coconut Flakes 

 When we suggest adding coconut to your coffee, we don’t mean the sweetened coconut used in cakes and cookies, as that contains preservatives. Natural coconut flakes, extracted from fresh and dried coconuts, can be found in health food stores and added to your hot drinks without worrying about their sugar content. The coconut flakes and their many health benefits will blend wonderfully into your coffee and serve as a milder alternative to adding coconut oil to coffee—a habit that has gained popularity in recent years.

6. Orange Juice  

It’s commonly believed that the surprising idea of combining oranges with coffee originated in Arizona, USA, and became a global hit. The common method is to pour orange juice into the bottom of a glass and add a shot of espresso on top. While this may sound like an odd flavor combination, it’s worth trying at least once. Orange juice contains its natural sugar content and a significant amount of vitamin C. However, if this combination intimidates you, we have an alternative suggestion reminiscent of the Italian tradition of serving coffee with a slice of lemon or orange. After preparing your coffee, rub an orange peel on the rim of the cup and add just a few drops of fresh orange juice.

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Korean Fried Cauliflower

  

Ingredients

2 quarts vegetable or peanut oil

1/2 cup cornstarch

1/2 cup all-purpose flour

1/2 tsp baking powder

1/3 cup toasted sesame seeds, plus more for garnish

1/3 cup unsweetened coconut flakes

Kosher salt

1/2 cup cold water

1/2 cup vodka*

1 head cauliflower, cut into 1-inch florets

1 recipe sweet soy sauce or  Sweet and  spicy chili sauce

 4 to 5 finely sliced scallions

*  create DIY mixes with apple juice/cider + lime juice, white grape juice + lime, or even tonic water for fizz and bitterness in cocktails, while for cooking, a mix of water/broth + a dash of vinegar/lemon juice can mimic the dilution and slight tang. 

 

Preparations

Preheat oil to 350°F in a large wok, Dutch oven, or deep fryer.

Combine cornstarch, flour, baking powder, 2 teaspoons kosher salt, sesame seeds, and coconut in a large bowl and whisk until homogenous. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.

Add cauliflower to batter. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining cauliflower until wok or fryer is full. Do not crowd pan. (You'll be able to fit about half of the cauliflower in each batch). Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly golden brown and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate and season immediately with salt. Keep warm while you fry the remaining cauliflower.

Toss fried cauliflower with sauce and serve immediately, sprinkled with extra sesame seeds and scallions. 

 

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Strawberry & Banana Colada Smoothie

  

 Ingredients

Overripe banana - 1 (cut into chunks and frozen) 

Strawberries - 3/4 cup (fresh or frozen) 

Pineapple chunks - 1/3 cup (fresh or frozen) 

Coconut milk - 1 cup  Or regular milk

Greek yogurt or coconut ice cream - 1/2 cup 

Vanilla extract - 1/2 tsp. 

Salt - 1/4 tsp. 

Fresh spinach - 1/2 cup (optional) 

Coconut flakes - for topping (toasted is best)

Preparations

Blend the banana and coconut milk until smooth. 

Add spinach, if using, and blend on a high setting until most of the spinach has been broken down into small pieces. 

Add the strawberries, pineapple, Greek yogurt (or ice cream). 

Blend until the smoothie mixture is all one color. 

Add the vanilla and salt, and blend until combined. 

Pour into two glasses and top with the toasted coconut. 

 

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Strawberry & Banana Colada Smoothie

One of the easiest ways of using up overripe bananas is by using them up in a milkshake or smoothie. This delicious strawberry and banana colada smoothie is such an easy way to use up overripe bananas.

 

 

Ingredients

Overripe banana - 1 (cut into chunks and frozen) 

Strawberries - 3/4 cup (fresh or frozen) 

Pineapple chunks - 1/3 cup (fresh or frozen) 

Coconut milk - 1 cup 

Greek yogurt or coconut ice cream - 1/2 cup 

Vanilla extract - 1/2 tsp. 

Salt - 1/4 tsp. 

Fresh spinach - 1/2 cup (optional) 

Coconut flakes - for topping (toasted is best)

Method :

 

Blend the banana and coconut milk until smooth. 

 

Add spinach, if using, and blend on a high setting until most of the spinach has been broken down into small pieces. 

 

Add the strawberries, pineapple, Greek yogurt (or ice cream). 

 

Blend until the smoothie mixture is all one color. 

 

Add the vanilla and salt, and blend until combined. 

 

Pour into two glasses and top with the toasted coconut.

 

 

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Rum balls

  

Ingredients

Plain cookies - 9 oz. (or sweet crackers) 

Sweetened condensed milk - a 14 oz. can 

Rum - 3 tbsp. (optional) / apple juice / grape juice/ vanilla

Coconut flakes - 1 cup, divided 

Cocoa powder - 1/2 cup

Preparations

Using a food processor or a plastic bag and a rolling pin, crush the cookies into crumbs. The end result doesn’t have to be a fine powder, and having larger chunks is okay. 

 

Place the crushed cookies, half of the coconut flakes, condensed milk, cocoa powder, and rum in a bowl and mix using a wooden spoon and your hands until a thick mixture forms. 

 

Scoop out tablespoon portions, roll into a ball and roll in coconut. Lay out on a baking sheet and refrigerate before serving. 

 

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Coconut Almond Ckikki

  

Ingredients

2 cups sugar

1/3 cup corn syrup / honey/ maple syrup

2/3 cup water

1/2 tsp salt

2 tbsp butter

1 cup coconut flakes

1/2 cup whole almonds

1 tsp vanilla

 

Preparations

Prepare a half baking sheet with a silicone baking mat and set asides.

Combine sugar, corn syrup/ honey and water in a large saucepan. Stir until sugar is dissolved.

Once dissolved, cook without touching or stirring until temperature reaches 265 degrees. Add salt and butter and cook further to 300 degrees.

Pour sugar mixture onto prepared baking sheet and sprinkle the coconut flakes and almonds evenly across the pan.

Allow to cool completely for up to one hour. Break up into desired pieces and serve.

OR

make syrup of 2 string consistency, add coconut, almonds, vanilla, give a quick mix, spread on a greased plate, mark pieces, as once it hardens it will be difficult to cut.

 

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Cocoa-coconut balls, easy, no bake

 

Cocoa-chocolate balls are super popular, and for good reason. Something about their shape, texture, and flavor is just so delectable! 

Ingredients: 

Plain cookies - 9 oz. (or sweet crackers) 

Sweetened condensed milk - a 14 oz. can 

Coconut flakes - 1 cup, divided 

Cocoa powder - 1/2 cup

Preparation: 

Using a food processor or a plastic bag and a rolling pin, crush the cookies into crumbs. 

The end result doesn’t have to be a fine powder, and having larger chunks is okay. 

Place the crushed cookies, half of the coconut flakes, condensed milk, cocoa powder, and mix using a wooden spoon and your hands until a thick mixture forms. 

Scoop out tablespoon portions, roll into a ball and roll in coconut. 

Lay out on a baking sheet and refrigerate before serving.

Note- you may add some nuts if you desire.

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Rum balls

 

 

Ingredients: 

 

Plain cookies - 9 oz. (or sweet crackers) 

 

Sweetened condensed milk - a 14 oz. can 

 

Rum - 3 tbsp. (optional) 

 

Coconut flakes - 1 cup, divided 

 

Cocoa powder - 1/2 cup 

 

 

Preparation: 

 

Using a food processor or a plastic bag and a rolling pin, crush the cookies into crumbs. The end result doesn’t have to be a fine powder, and having larger chunks is okay. 

 

Place the crushed cookies, half of the coconut flakes, condensed milk, cocoa powder, and rum in a bowl and mix using a wooden spoon and your hands until a thick mixture forms. 

 

Scoop out tablespoon portions, roll into a ball and roll in coconut. Lay out on a baking sheet and refrigerate before serving.

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Milk powder barfi / fudge

 Ingredients

For the Fudge:

3 tbsp butter (ghee would be best)

¼ - 1/3 cup water

1 ½ cups  Milk Powder

½ cup sugar

To Flavour the Fudge:

2 tbsp pistachios, chopped

2 tbsp coconut flakes, toasted




Method

1. Line a small-medium square baking dish with baking paper and set aside.

2. In a medium pot on a medium-low heat, add the butter and water.

3. Sprinkle in the milk powder while stirring.

4. Add the sugar and mix until well combined.

5. Stir continuously until the sugar is melted and the mixture is well combined.

6. The mixture will start to thicken, keep stirring until a dough is formed, about 8-10 minutes.

7. As soon as the dough starts to separate from the pan, it is ready.

8. Remove from the heat immediately to ensure not overcooking the dough mixture as it will become chewy.

9. Transfer the mixture to the lined baking dish and level the top.

10. At this stage, add the flavouring of choice, either chopped pistachios, toasted coconut or orange zest. Press down slightly to ensure it sticks to the mixture but is still visible on top.

11. Allow to set for 2 – 5 hours.

12.Unmould the fudge from the tray and cut into desired shapes.

13. Serve immediately or keep in an airtight container.

 

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Lime Coconut Mug Cake

 

Ingredients: 

 

4 tbsp all purpose flour  

 

1/4 tsp baking powder  

 

2 and a half tbsp granulated sugar  

 

4 tbsp full fat coconut milk  

 

1 tbsp coconut flakes  

 

1/4 tbsp lime zest 

 

Instructions:  

 

Combine all the ingredients in a large mug, excluding the lime zest and coconut flakes.  

 

Stir with a small whisk or fork until the mixture is smooth. Ensure that you mix in all the flour, it is prone to sticking to the side of the mug.  

 

Lightly mix in the coconut flakes and lime zest. 

 

Microwave for about 1 minute. The top of the cake should be dry and look finished.

 

If it isn't, continue to microwave in 5 or 10 second intervals.  

 

Sprinkle additional lime zest on top and it's ready for tasting.

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