Coconut Whipped Cream

Recipe by Juanita Miller, CNP, ROHP

*Reprint from our Fall 2017 Issue

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Coconut Whipped Cream
Coconut Whipped Cream
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Coconut Whipped Cream
Coconut Whipped Cream
Print Recipe
Ingredients
Servings:
Instructions
  1. Place a can of coconut cream in the fridge overnight (the cold separates the cream). Without shaking it, take the can out of the fridge and flip it upside down. Open it and pour off the liquid (save for smoothies).
  2. Scoop the thick cream into a mixer and beat until fluffy (about 7-8 minutes). Add the remaining ingredients, beating for one more minute. Use a chilled bowl and beaters for the best results.
  3. Return the whipped cream to the fridge until ready to use. It will firm when chilled and soften at room temperature.***
Recipe Notes

*Don’t use “lite” coconut milk—it won’t whip!
**Avoid guar gum and other added ingredients; they aren’t the healthiest ingredients and they will also prevent it from whipping.
***Serve immediately or refrigerate to keep the cream from melting.

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Carrot/Zucchini Nut Muffins

By Michale Hartte, BASc (Nutr), NNCP, CH

*Reprint from our Summer 2014 Issue

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Carrot/Zucchini Nut Muffins
Carrot/Zucchini Nut Muffins
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This recipe was created to find a way to use the left over carrots and apples we seem to accumulate. This is the great thing about this recipe. It seems to pull together everyday items all into one satisfying snack. This muffin recipe is very versatile If you do not have any carrots, but have an excess of zucchinis then just use extra zucchinis. Same with the apples. If you have a family that eats more pears or even peaches, then feel free to make the exchange!
Servings
12 Muffins
Cook Time
30 Minutes
Servings
12 Muffins
Cook Time
30 Minutes
Carrot/Zucchini Nut Muffins
Carrot/Zucchini Nut Muffins
Print Recipe
This recipe was created to find a way to use the left over carrots and apples we seem to accumulate. This is the great thing about this recipe. It seems to pull together everyday items all into one satisfying snack. This muffin recipe is very versatile If you do not have any carrots, but have an excess of zucchinis then just use extra zucchinis. Same with the apples. If you have a family that eats more pears or even peaches, then feel free to make the exchange!
Servings
12 Muffins
Cook Time
30 Minutes
Servings
12 Muffins
Cook Time
30 Minutes
Ingredients
Servings: Muffins
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a food processor, place all ingredients in and mix.
  3. Place parchment paper muffin cups into the muffin tin. Fill muffin cups about 3/4 full.
  4. Bake for 30 minutes. To test for readiness, insert a toothpick into the middle of a muffin. If it comes out clean, they are ready.
Recipe Notes

Serve warm topped with organic butter. To reheat, cut in half and toast.

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