• 19Mar

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    Raw Pineapple Coconut “Cheesecake”

    Crust:

    4 dates, soaked until very soft
    1 cup dried organic, unsweetened coconut

    1. Place soften dates and coconut in food processor and process until well blended.

    2. Pat into the bottom of an oiled 7 1/2 inch spring form pan.

    Filling:

    2 1/2 cups young Thai coconut flesh (about 5 young coconuts)
    1/4 cup coconut water (from the coconuts)
    1/3 cup raw agave nectar or liquid sweetener of choice
    1 cup coconut oil, softened
    2 cups fresh pineapple chunks, separated

    1. In high-speed blender, pureé the coconut flesh and coconut water together until smooth.

    2. Add the agave, coconut oil. You want this to be quite smooth so blend away until it is.

    3. Add 1 cup of the pineapple chunks. Blend until incorporated.

    3. Pulse the remaining pineapple chunks in the food processor until well chopped. Drain.

    4. Stir the pineapple into the coconut mixture, pour over crust and let set up in the refrigerator for 4 hours. Move to freezer and leave until firm.

    *You will want to remove 10 minutes before serving to let the “cheesecake” soften a little.

    Serves 8-10

    Source: http://www.rawmazing.com/

  • 02Aug

    Pineapple Coconut Water

    http://feedly.com/e/XX8_AbL5

    Pineapple Coconut Water

    HS: I use a juice extractor for the pineapple juice here. I suspect you could also use a blender, or Vitamix, then straining or partial straining? Although, my pal Jeffrey, in his new book – The Bar Book – recommends juicing pineapples by pulsing peeled/cored cubes in a food processor, and then spinning the puree in a double-cheesecloth lined salad spinner. :). To juice ginger, peel the ginger, grate using a microplane grater, then press through a strainer. Or, alternately, use a juicer.

    3/4 cup / 180 ml fresh pineapple juice
    1/2 cup / 120 ml pure coconut water
    1/2 teaspoon pure ginger juice
    1 teaspoon runny honey, if needed
    1 lime

    Combine the pineapple juice, coconut water, and ginger juice in a cocktail shaker or mason jar filled with ice. Shake well, taste, and if needed, add a bit of honey to sweeten. If your pineapple is sweet enough, you won’t need much honey, if any.

    Fill small, chilled glasses with lots of ice cubes, and razor-thin slices of lime. Pour the pineapple coconut water into the prepared glasses, and finish with an extra squeeze of lime if you like.

    Serves 2.

  • 13May

    M – The next time you cut a fresh pineapple, rub the juice on your face and leave it for 5 minutes. Then rinse it off. My skin looked great. It seems to pull it tight and make it glow.

  • 16Mar

    In a blender, blend:
    1 c. fresh pineapple
    2 drops olive oil
    1/4 cacao pdr. (I mixed mine half with carob powder)
    dash water
    dash of raw honey or agave, if preferred. Taste it first.
    Blend until creamy. Wayyyyy better than using a cup of oil or cacao butter in your recipe. It’s delicious!
    Pour it over your fruit bowl!

  • 25Oct

    Ingredients:

    8 pieces dried pineapple

    Sauce:

    2 T. raw cacao butter, shredded and melted with

    2 T. raw honey

    2 T. raw coconut oil

    Melt all in dehydrator. Add:

    1/4 c. raw cacao powder

    1 tsp. vanilla or vanilla powder

    dash cayenne pepper

    Set out a piece of waxed paper on a cookie sheet. Take pineapple pieces and dip them in chocolate sauce. Chill or freeze for 10 minutes.  If you have any extra chocolate sauce, add goji berries, raisins, nuts or bananas! Chill or freeze for 10 minutes. Chocolate Pineapple

  • 09Sep

    1 mango, peeled and cut
    1 Banana Squash, peeled and cut
    1/4 c. pears
    1 cup cut pineapple
    1/4 cup coconut
    1/2  Cup Sprouts, any kind (I used alfalfa today)
    1 tsp. curry
    pinch of cayenne
    cinnamon to sprinkle on top
    3/4 tsp ground Ginger
    1 clove garlic
    1 tsp. honey
    A pinch of seaweed (today I used wakame)
    1/2 c . rejuvelac or water

    In a blender, combine everything but the cinnamon and blend until creamy. Garnish with plantain or banana slices, mint, jalapeno, and mango. Serve at room temperature or slightly warm. Serves 1

  • 14Jul
    • 1 cup of fresh pineapple
    • 1 peeled orange
    • 2 frozen bananas
    • Filtered water to blend
    • 2 handfuls Organic baby spinach (Costco has the best deal by far!)
    • 1/2 c. water