Category Archives: COCONUT

NUT FREE APRICOT CHOCOLATE SWIRL CHEEZE-CAKE from Raw Nouveau

POST #892
I  cadged this recipe straight from Nouveau Raw‘s Raw  newsletter – anything Amie Sue ever comes up with is stupendous – go check out her website for fabulous raw recipes you’ve never seen before! You might also want to check out her ebook!

If you spend some time on the Nouveau Raw website, you will find all sorts of very good information, in addition to the wonderful recipes. It is almost like a course in raw food. 

NUT FREE APRICOT CHOCOLATE SWIRL CHEEZE-CAKE
Crust Ingredients:

  • 3 cups (248 g) organic coconut, unsweetened, shredded
  • 8 (90 g) moist medjool dates, pitted
  • 3 Tbsp (42 g) coconut oil
  • 1/2 cup (62 g) flax meal, (ground flax seeds)
  • 1/4 cup (20g) raw cacao powder
  • 2 tsp (2 g) ground cinnamon
  • 1/4 tsp (2 g) sea salt
  • 3 Tbsp (64 g) raw agave
  • 2 Tbsp (30 g) water

Filling Ingredients:

  • 2 cups (260 g) dried apricots
  • 2 cups hot water (soaking water for apriocots )
  • 2 cups (316g) Young Thai Coconut meat
  • 1/2 cup (168 g) raw agave nectar
  • 3 Tbsp (60 g ) lemon juice
  • 1/4 tsp (2 g) sea salt
  • 1 1/4 cups (254 g) raw coconut oil, warmed to liquid
  • 3 Tbsp (20 g ) lecithin powder
  • 5 Tbsp (1 oz) cacao powder
  • 1 Tbsp vanilla

Preparation:

Crust: 
  1. Prepare the Springform pan.  Wrap the base with plastic wrap and snap the base into the ring.  This will make it easier to remove when for slicing and serving.
  2. Combine the coconut, dates, oil, flax meal, cacao, cinnamon, salt, agave and water in the food processor, fitted the the “S” blade.  Pulse until the batter sticks together.
  3. Evenly sprinkle the crust batter over the base of the pan.  Then firmly and evenly press the crust down.  I used a large spatula to get really clean edges.  See photo below.
  4. Place the crust in the freezer while you create the filling.
Filling:
  1. Soak the dried apricots in 2 cups of hot water for 1+ hours.  The softer they are, the easier they will blend to a creamy texture.
  2. After the apricots are done soaking, place then in a high-powered blender along with the soak water.  Blend until creamy.
  3. Add the coconut meat, agave, lemon juice, and salt.  Blend till creamy.
  4. Drizzle in the melted coconut oil while the blender is running.  Make sure you have a vortex happening so it will draw the oil in which makes for an even mixture.  Once that is incorporated, add the lecithin and blend until combined.
  5. Pour all but 2 cups of the batter into the Springform pan.  Tap the pan on the counter top to bring any bubbles to the surface.  Do this on a towel to save your ears.
  6. Add the cacao and vanilla to the 2 remaining cups of batter that are still in the blender.   Process until well mixed.
  7. Pour 4-5 large puddles of the chocolate batter around the pan, on top of the other batter.
  8. Drag a skewer stick around and through the batter, drawing the colors into each other.  Be careful that you don’t dig in to deep and disrupt the crust.
  9. Place in the fridge for 4-6 hours to firm up or place in the freezer for 2-4 hours.  This cheesecake can be served chilled or frozen. To remove from the pan use warm knife (run it under the hot tap for a second) and run it around the inside of the loosened band.
  10. This cheesecake will last for 4 days in the fridge and up to 3 months in the freezer.
Tips:
  1. For clean cuts between slices, cut the cheesecake when frozen.  Also use a hot knife, wiping the blade inbetween each cut.  Also if you cut the cheesecake into smaller slivers it will help with portion control.  Those who are not used to raw desserts often dish up way to much not realizing how rich they are.
  2. This cheesecake can be served frozen or chilled.  I ran a test on one slice and it stayed firm well into the 4th hour of being on the table, of course half of it was missing by then. (haha)  The room tempature was roughly 68 (F) or 20 (c) (for my foreign friends).
  3. For decorations, if you feel the need… drizzle chocolate ganache over it and/or place edible flowers on top.
  4. Keep the cheesecake leftovers in the fridge or freezer.

YOUNG THAI COCONUT – I dream of a frozen or dried option

POST #876
Many of us do not have easy access to young Thai coconuts, even though so .many raw recipes call for them.   I dream that, some day soon, someone will come up with a way to market frozen or dried young Thai coconut flesh, so that we can all have a chance to try out all of those delicious-sounding recipes.

I mean, how hard could it be to set up a factory similar to those which produce dried coconut and coconut water and coconut milk, to extract young Thai coconut from its shell and freeze it, or else dehydrate it, for use in food preparation?  It would seem, to me, at least, that such a venture would be cheaper, ultimately, than importing whole young Thai coconuts, which can go bad in a short time.  Such a production plant/factory could be established in a place where the coconuts grow, providing employment for local people (oh, green! oh, free market! oh, fair trade!), and still provide a competitive product for sale in Europe and North America (I say North America because I have seen, and partaken of young coconuts in South America, although they were not called “Thai” coconuts there.)

NATURAL DEODORANT

POST #798
I know this is not food, but, almost every time I get involved with raw vegans, the topics of cosmetics and personal hygiene/body care come up (It could be because I wear make-up, and won’t stop! Yes, I was a hippie back in the real hippie time, and I got started with natural  and raw vegan food and lifestyle back then. Nevertheless, in several areas, particularly makeup, I have reverted to my GRITS — Girl Raised in the South– upbringing, and I am just not going to stop wearing makeup and I don’t care what anybody says! End of Rant.) Because my skin is very delicate (I am a Southern Belle, after all), I have always looked for more natural skin care/personal hygiene products.    In this wonderful modern world, in this big city I live in, there is LUSH, a company out of England, which makes natural, mostly organic, mostly vegan skincare, personal hygiene, and bath products.  Their deodorant, TEO, is truly fabulous (keeps me smelling pleasant, even in the middle or at the end of Hot Yoga).  It is a powder that comes in a cake — You need a container, and you need to break it up, then use a brush to apply it.  It costs about $8.00– but I don’t expect to run out of it for at least a year– (possibly more if you have to buy it on-line)

The hippie/natural girl/poor girl in me still likes to know that I can make my own deodorant out of things that are already in my kitchen (okay, I don’t normally have baking soda or arrowroot powder, but I could arrange for that to happen).  This deodorant is really great, and I can keep it in the refrigerator, so it will last for months, and keep me smelling pleasant.

From a recipe at:  http://realfoodmyway.blogspot.com/2009/03/coconut-oil-killed-my-stink.html

HOW TO OPEN A MATURE COCONUT – cool easy step by step process

POST 724
I’ve always opened coconuts by nailing the eyes, draining them, and then whacking them into bits, but this idea from RawMazing makes me feel that I have been living in the dark ages for all these years.  

If you have been reading my posts, you know I refuse to use young Thai coconuts for several reasons (1- they currently can’t be certified as organic, 2- they are not local, 3- I can’t afford them.  I know, I know, you are saying that it is all because I’m financially challenged, but… no… when I have $3.00 or more extra, I do go down to Chinatown and get the most-likely-non-organic “young” coconuts, drink the juice and then bring them home for the pulp, but, still, I am conscious of the carbon footprint, and, more than that, unwilling to pay a lot for healthy food.   Even if I had a lot of money, I don’t think I would want to use the fresh coconuts much. I would really rather have *more* food than *fancy* food.)

I am so so happy to see an easy way to get into a (reasonably priced) coconut and then make it into coconut milk.  I haven’t thought it out yet, but I imagine this will come out cheaper than buying frozen un-sweetened coconut in an Asian market would be. I am feeling hopeful right about now.