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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Vanilla “Bean” Cake

Recipe by Juanita Miller, CNP, ROHP

Makes one 9×9 square cake or two smaller rounds.

*Reprint from our Fall 2017 Issue

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Vanilla "Bean" Cake
Vanilla "Bean" Cake
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This delightful cake is rich in protein and low in allergens. It’s so simple to make—in fact, it can be mixed in your blender. Not only that, it’s gluten free, grain free, dairy free, nut free, and refined sugar free! You’ll be surprised at how tasty it is.
Vanilla "Bean" Cake
Vanilla "Bean" Cake
Print Recipe
This delightful cake is rich in protein and low in allergens. It’s so simple to make—in fact, it can be mixed in your blender. Not only that, it’s gluten free, grain free, dairy free, nut free, and refined sugar free! You’ll be surprised at how tasty it is.
Ingredients
Servings:
Instructions
  1. Whip the eggs using a high-powered blender (or whip by hand in a large bowl). Add the remaining ingredients and blend until smooth. Pour into a greased cake pan.
  2. Bake at 325°F until a fork comes out clean, approximately 30 minutes for the square cake or 25 minutes for two smaller rounds.
  3. Cool before decorating. Top with coconut whipped cream, strawberries, and pretty flowers.
Recipe Notes

*Make your own beans—they taste even better! Soak 2/3 cup of beans overnight, rinse well, and cook according to the instructions on the package. Butter beans or white navy beans taste the best.

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Moroccan Lamb

By Melissa Spooner

*Reprint from our Winter 2014 Issue

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Moroccan Lamb
Moroccan Lamb
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Prep Time
20 Minutes
Cook Time
5-7 Hours
Prep Time
20 Minutes
Cook Time
5-7 Hours
Moroccan Lamb
Moroccan Lamb
Print Recipe
Prep Time
20 Minutes
Cook Time
5-7 Hours
Prep Time
20 Minutes
Cook Time
5-7 Hours
Ingredients
Servings:
Instructions
  1. If your lamb shanks have a tough, silver skin on the outer parts, simply remove it using a paring knife.
  2. Drizzle lamb with olive oil and season well with salt and pepper.
  3. Place a large skillet over medium heat. Once hot, add lamb shanks and brown on all sides, about three minutes per side; this step will add lots of flavour and keep the meat moist.
  4. Add onions, celery, and peppers to the hot pan. Cook for a few minutes stirring regularly. Place in the crock pot.
  5. Add remaining ingredients to the crock pot.
  6. Cook on high heat for at least 4 hours or low heat for 6 hours.
  7. Add garbanzo beans and dried apricots together and continue to cook for another hour or two until lamb is very tender. It should fall away from the bone.
  8. Serve over rice and garnish with cinantro.
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Cosmic Cookies

This recipe courtesy of Planet Organic Market Cookbook by Diane Shaskin (The 5 Best Desserts on Our Planet).

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Cosmic Cookies
Cosmic Cookies
Print Recipe
A Delicious and Healthy Treat!
Servings
24 Cookies
Cook Time
24 Minutes
Servings
24 Cookies
Cook Time
24 Minutes
Cosmic Cookies
Cosmic Cookies
Print Recipe
A Delicious and Healthy Treat!
Servings
24 Cookies
Cook Time
24 Minutes
Servings
24 Cookies
Cook Time
24 Minutes
Ingredients
Servings: Cookies
Instructions
  1. Pre-heat oven to 350 degrees F. Line baking trays with parchment paper.
  2. In large bowl, combine dry ingredients, everything from oats to raisins.
  3. In a separate large bowl, combine wet ingredients, everything from water to soy milk.
  4. Add wet ingredients to dry ingredients and mix slowly at a low speed or by hand, until just combined. Do not over mix.
  5. Portion cookie dough using a 1/3 cup measure and place onto lined baking tray. Gently flatten cookies before baking.
  6. Bake for 24 minutes or until lightly browned.
Recipe Notes

This recipe courtesy of Planet Organic Market Cookbook by Diane Shaskin (The 5 Best Desserts on Our Planet)

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