There are endless amounts of smoothie and juice recipes out there but here are our favourites!
Kale, Apple + Berry Juice
• 100g (5 large) kale leaves, washed
• 250ml (1 cup) H2coco coconut water
• 2 Granny Smith apples, quartered, cored
• 6 Strawberries, washed, hulled
• 1/2 cup ice cubes
• Few mint leaves, optional
1. Remove the centre core from kale leaves. Roughly chop leaves.
2. Pour coconut water into a blender, followed by the remaining ingredients.
Berry Nice Protein Smoothie
For the perfect workout drink with a refreshing berry taste, try this out!
• 1 frozen banana
• 1 cup frozen berries
• 1 tsp cacao
• 1 scoop protein powder
• 1 tbs chia seeds
• 1 tbs flaxseeds
• 1 tbs H2coco coconut oil
• 1-2 cups H2coco coconut water
Simply combine all ingredients and blend until smooth.
Kale + Beetroot Juice
If you’re after something incredibly healthy and hydrating, be sure to recreate this masterpiece.
• 100g (5 large) kale leaves, washed
• 500ml (2 cups) H2coco coconut water
• 2 (230g each) medium fresh beetroot
• 2 tsp LSA
• 1 tbs honey
• crushed ice, to serve
1. Process the kale and beetroot through a juice fountain into a jug.
2. Stir in the coconut water, LSA and honey.
3. Pour over crushed ice. Serve.
Are you a BIG fan of coconut? Here are some recipes you can use coconut flour with for perfect results!
Pumpkin & Walnut Muffins
I made these muffins in the morning as I packed the car. They took less than 30 minutes, beginning to end. Here’s how:
• 1 cup of grated pumpkin
• 1/2 cup of coconut flour
• 1/2 cup of almond meal/flour or LSA
• 1/2 teaspoon baking powder
• a pinch of vanilla powder or a dash of vanilla essence
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• stevia or rice malt syrup (I put in 2 tbls of the latter)
• 1/2 cup basil leaves
• 3/4 cup walnuts (roughly chopped)
• 6 organic eggs
• 1/2 cup of coconut oil (melted or just left on the bench if you’re in Australia right now)
• coconut milk or milk to moisten
Preheat oven to 190C. Grease a muffin pan or line with paper liners.
Add the sifted flour, almond meal, baking powder, vanilla and spices to the pumpkin. Then stir in the sweetener, basil and walnuts.
[I grated the pumpkin in a blender, then used the container as the bowl…saving washing up and complications. And PS, apologies for the shocking images…not my forte.]
Whisk the eggs in a separate bowl and using a wooden spoon, stir it into the pumpkin mixture with the coconut oil until the lumps are gone. Then gently stir in the walnuts
[I then used the same blender attachment, which connects to a stabmixer, to do the eggs…thus, two containers, one appliance in total. Am I the ONLY person who finds this kind of efficiency deeply satisfying?].
I added some extra oil and some coconut milk (you could use plain milk) until the batter was moist (the coconut flour absorbs everything). Divide batter between 12-18 muffin cups.
Bake for about 15-20 minutes. They’re not the most attractive little things. But served warm they’re great. I froze the extras for quick breakfast snacks.
Coconut Flour Brownies
1/3 cup coconut oil
1/2 cup cocoa powder
1 cup honey OR AGAVE
1/2 tsp vanilla extract
1/2 cup coconut flour
1 cup chocolate chips (optional) AND coconut flakes (finely grated)
Preheat oven to 350F.
In medium saucepan melt coconut oil and cocoa powder.
Mix eggs, honey, and vanilla with electric mixer until well combined and fluffy.
Add in coconut oil/cocoa powder and keep mixing.
Add coconut flour and mix until you have a smooth batter.
Now, stir in chocolate chips if you wish.
(The batter for these is going to fairly liquid!)
Grease 8×8 pan, pour in the batter and bake for 30 to 35 minutes.
Let cool in pan before cutting.
If you like your brownies gooey, you’ll want to take them out between 30 and 32 minutes. It really depends on the actual heat of your oven. Mine are done at 32 minutes. At 35 minutes I don’t like them anymore. But you can experiment.
Fluffly Coconut Flour Pancakes
Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.
• 4 eggs, room temperature
• 1 cup milk (raw cow’s or coconut both work)
• 2 teaspoons vanilla extract
• 1 tablespoon honey or a pinch of stevia
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• coconut oil or butter for frying
1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
4. Serve hot with butter, coconut oil, honey, syrup, or fruit.