Posts tagged #coconut

Drink These and Think Summer Thoughts

The ability to be in tune with your body’s nutritional needs is as close to a health destination as you can get in my book. I say this because I’m on the ‘health is not a destination, but a journey’ team, too.

As a health coach I am always seeking to strengthen that connection and intuition not only in myself but also encourage my clients to do the same. The one thing I can say that my body is loud and clear about is how I eat seasonally. I have been repulsed by thoughts of a big salad, raw veggies and fruit, and even green smoothies all winter. Because raw food has a lighter, cooling effect on our body, I’ve been gravitating towards baked sweet potatoes, steamed greens, and tons of soups and stews. This is my body altering cravings according to what I need to survive this relentless winter. Primal instinct really.

However, ever since my quick trip to Florida last month, I have been JONESIN for green smoothies! Spoiled by the in-season local pineapple and citrus, I had a hay-day recipe perfecting. They have been calling my name so much that I plan to buy a new blender this week. I’m convinced it’s beyond craving; it’s a direct order from Mother Nature to start faking-it-till-we-make-it until the groundhog retracts his prediction. These smoothies are my warm weather rain dances in drinkable form. They will take you away via your taste buds to a feeling of sand between your toes and ocean breeze against your face.*

Piña Colada Green Smoothie

Ingredients:
1 cup (large handful) spinach
1 cup coconut water
1/2 banana
3/4 cup chopped pineapple
2 Tbsp. shredded unsweetened coconut
1 Tbsp. spirulina

Directions: Blend and garnish with coconut shreds and a pineapple chunk! Get fancy.

Creamsicle Green Smoothie

Ingredients:
1 cup (large handful) spinach
3 oranges, sliced, peeled, de-seeded 
1/2 cup unsweetened vanilla almond milk
1 Tbsp. ground flax seeds
1 Tbsp. chia seeds
1 tsp. vanilla extract
Stevia: 10 drops liquid or 1 packet

Join me on this delicious and noble quest of conjuring up warmer weather by making these and thinking summer thoughts! Post your smoothie pics and hashtag #conjuringsummer @thatlushlife

*bikini not required.

Enjoy!

Sweet Potato Coconut Macaroons

To paint the picture of my childhood, I was raised in a home where my parents sold Nature’s Sunshine supplements out of our living room. Bookshelves of herb bottles are what you’d see if you walked through our door. So naturally, junk food was not usually present and we ate pretty clean. My Mom now tells me stories about how she would slip a vegetable ingredient into almost every recipe she used. A few revealed included zucchini in our pancakes, turnips in the muffins,  and any pureed veggies in pasta sauce- you know how kids hate the chunks. Because, (reluctant to adolescent wishes) I am becoming my mother more and more every day, this recipe that sneaks a veggie into your dessert is kind of like my rite of passage.

Sweet Potato Coconut Macaroons

Ingredients:
4 egg whites
1 1/2 teaspoon agave
1 teaspoon stevia powder
2-3 dashes pumpkin pie spice (optional)
1 cup sweet potato mash
1 (8-ounce) package unsweetened shredded coconut
Dash salt
5 ounces (or 3 bars) dark chocolate

Directions:
Bake sweet potatoes at 400°F for 1 hour or until very tender. Let cool and reduce oven temperature to 350°F. Once cooled, remove skin and puree potatoes and transfer to a large bowl.

In a food processor or with a hand mixer, whip egg whites and salt until they become white and begin to stiffen. Add stevia and agave slowly. Then add your sweet potato puree and mix until combined. Transfer mixture to large bowl and gently fold in 90% of the coconut shreds. Place the remaining coconut shreds on a plate. Use a little scoop or tablespoon to scoop out balls of the mixture and then roll them in coconut.

Place the macaroons on a parchment lined baking sheet or whatever baking dish you have! They do not tend to stick to the pan. Bake for 15 to 20 minutes. The outside should have some golden brown toastiness but the insides should still be moist. Allow to completely cool.

Place your favorite chocolate in a small saucepan and create a double boiler by placing it in a larger pot filled half-way with water. Put the burner on medium heat and allow the chocolate to melt. Then dip your macaroons into the chocolate and place on parchment paper to set. You can even get creative and do a chocolate drizzle on top!

Enjoy

Posted on March 12, 2015 and filed under dessert, easy.