Coco-nutty Macaroons
Here is a raw coconut macaroon recipe with Coconut Nectar and Coconut Flour.

3 cups shredded Coconut (unsweetened)
3/4 cup raw Coconut Flour
1/2 cup raw Cocoa Powder
3/4 cup cup raw Coconut Nectar
1/4 cup raw Coconut Oil
Mix this fun creation by hand and form into little balls using your hands, or a cool cookie scoop. Dehydrate for 1 hour or refrigerate and enjoy in 30 minutes.

Heavenly Raw Candy Bars


4 cups raw macaroon shredded Coconut (fine shred)
1 Tbsp extra virgin Coconut Oil
½ cup Coconut Secret Crystals
½ tsp Vanilla Bean Powder
¼ tsp Sea Salt
½ cup raw Mesquite or Carob Powder
¼ cup Maca Root Powder

Directions: Place macaroon coconut in a blender coconut forms a butter consistency, pausing to scrapes down sides of blender occasionally. Add coconut oil and blend again until very smooth. Add remaining ingredients and blend. Pour into silicon molds or in 13x9 glass baking dish. Chill until firm. If using a pan, score before batter is fully hardened. Remove from molds or pan.

Vietnamese Nuoc Cham ~ (Spicy Asian Dipping Sauce, Marinade, or Dressing)


Yields:  1/3C
2 Tbsp Coconut Vinegar
1Tbsp Lime Juice
½ tsp  Coconut Aminos
1 Tbsp Water
2 ½ tsp Coconut Nectar
1 tsp Fish Sauce
½ tsp finely grated Lime Zest (outer peel)
1 minced Garlic Clove
½ to 1 minced Chili Pepper (Serrano, Jalapeno, Bird's Beak - depending on desired heat)

Grate lime peel and finely mince garlic and chili.  Whisk together with rest of ingredients.  This delicious and healthful dressing/dipping sauce/marinade can be kept air tight and refrigerated for several weeks. It is fabulous for dipping with spring rolls or can be drizzled over rice noodle salads topped with grilled shrimp, chicken, pork or beef.  Excellent as a marinade for all seafood and meats prior to grilling

Raw Vegan version

2 Tbsp Coconut Vinegar
1 tsp Lime Juice
1 tsp Coconut Aminos
1 Tbsp Water
2 ½ tsp Coconut Nectar
½ tsp finely grated Lime Zest (outer peel)
1 minced Garlic Clove
½ - 1 minced Chili Pepper
¼ tsp Sea Salt

 

Soulful Organics

Clay-Vinegar Facial Mask


1 Tbsp Clay
2 Tbsp Coconut Vinegar

My favorite clay to use is the OSA River Healing Clay. I put approximately a heaping Tablespoon into a small bowl or mug, then I add about 2 Tablespoons of Coconut Vinegar just enough to wet the clay to a soupy consistency. It will start bubbling almost immediately. If it turns into a paste, it's too dry. I prefer it to be more soupy-like. Then let it sit. This mixture will soon start to form some bubbles at the top and slowly become like a mousse. Then I put it all over my face, including on my eyelids and under the eyes, and let it dry. The face feels like it is being squeezed and tightened, and if you scrunch up your face, it will form cracks throughout.
Once it's dry, wash it off. Your face will be clean and glowing! If it leaves your skin feeling a bit dry, my favorite is to put some Cellfood Oxygen Gel on it (or you can use any kind of moisturizer.)

Gluten free chocolate fudge brownies

6 Tbsp unsweetened organic Cocoa
3 Tbsp Coconut Oil *
6 Tbsp unsalted organic Butter *
2 organic Eggs, room temperature (cold eggs will harden the oil)
1 tsp pure Vanilla Extract
¼ cup plus 2 Tbsp Coconut Nectar
¾ cup Coconut Crystals
1/8 tsp Sea Salt
½ cup sifted Coconut Flour (measure after sifting)

*Can use 9 Tbsp of Coconut Oil in place of 6 Tbsp butter for a dairy free version.

Preheat oven to 350 degrees.

In a medium pan on very low heat, melt butter and coconut oil, stirring constantly. Remove from heat as soon as mixture is until thoroughly blended.

Add Coconut Crystals, Coconut Nectar and vanilla extract. Mix thoroughly. Add eggs and mix well until the eggs are thoroughly blended into mixture. Then add sea salt and coconut flour and mix until all dry ingredients are incorporated.

Pour batter into well-greased 8x8 glass pan. Bake in preheated 350-degree oven for 28-30 minutes or until top looks evenly baked. Be cautious not to over bake.

Cool and cut into 16 squares. Store in refrigerator, or can be frozen

Spring Roll Dipping Sauce

2 Tbsp Coconut Vinegar
1 Tbsp Lime Juice
1 Tbsp Water
2½ tsp Coconut Nectar
1 tsp Coconut Aminos
1 tsp Chile Oil
1 clove Garlic, minced


Whisk all ingredients in a small bowl. I put hearts of romaine, shredded carrot, and chopped cilantro in my spring rolls. These are really tasty, thanks in no small part to the tangy, salty, spicy dipping sauce!

Cooking & flavoring with Coconut Secret products

Coconut Secret Adobo

A traditional Philippine dish consisting of braised chicken, fish, or pork

1 Organic Free Range Chicken
½ Cup Coconut Vinegar
¼ Cup Coconut Aminos
2" Ginger Root Finger (the small offshoots of the main body of the ginger root)
6-8 Garlic Cloves
½ tsp Sea Salt
2 Tbsp Coconut Crystals

Cut chicken into wings, thighs, drumsticks and breasts. Slice breasts in half. Put chicken skin side down into a heavy pot. Mix remaining ingredients together and pour over the chicken. Cover with lid and bring to a boil, then reduce to a simmer. After 30 minutes, turn over chicken pieces. Cover and simmer for another 30 minutes until the chicken is tender and sauce is thickened.

Drizzle with a little extra coconut vinegar and some slivered scallions if desired. Serve over steamed rice.

 

Best Ever 30 Second Dressing/Marinade

½ cup Coconut Vinegar
½ cup Coconut Aminos
Olive Oil (optional) to taste


For a super quick, incredibly yummy dressing or marinade ~ simply mix together and drizzle over salads, steamed veggies, or marinate with your protein of choice and bake, grill, or sauté.  For a sweeter version add some coconut nectar

Raw Ginger Salad dressing


1 cup Coconut Nectar
1 ½ Tbsp Coconut Aminos
2 tsp Coconut Vinegar
2 tsp mined Ginger

Blend all ingredients in a high speed blender and enjoy!

 

Recipes

Gluten-Free Energy Cookies
Makes 18-24 large cookies


2 cups Coconut Flour
2 cups Almond Meal
1 cup Pumpkin Seeds
1 cup Sesame Seeds
1 cup Sunflower Seeds
2 cups semi-sweet Chocolate Chips (or cacao nibs)
1 tsp Sea Salt
4 tsp Baking Powder


Preheat oven to 350° F
Mix together dry ingredients and set aside.

Wet Ingredients:
1 cup Currants soaked in ½ cup hot water
1 cup Coconut Oil, heated to liquid
1 cup Coconut Crystals
2 Tbsp Vanilla Extract
1 organic Egg lightly beaten

Mix together wet ingredients and blend into dry ingredients. Batter should be stiff, yet moist. Using a spoon, form cookies and place on a cookie sheet. Flatten cookies slightly. Bake 15 minutes or until golden around the edges.

Raw Candied Pecans or Walnuts


1 cup Pecans or Walnuts
1/2 cup Coconut Nectar

Toss pecans or walnuts in Coconut Nectar enough to thoroughly coat the nuts. Place on a solid dehydrator sheet and
dehydrate at 105 degrees until they are glazed and dry. They will remain a bit sticky. Store in a jar in the pantry or fridge.
Toss into salads, or use as a delicious garnish on puddings, frozen desserts, etc.