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Archive for the tag “coconut”

FEVER: Fruity, Energizing Beverage

Fever is a new beverage that claims to produce feelings of pleasure and euphoria.

It comes in three flavors:  Kiwi + Strawberry, Pineapple + Coconut, and Mango + Banana.

I tried the Mango + Banana and I liked the flavor.  I can’t say that I felt much effect in terms of energy or mood, but I think I’m a bad judge of this kind of thing.  I also don’t feel much effect from coffee/caffeine.  And, I’m pretty much in a good mood 95% of the time.

Thanks to Lauren for sending me a bottle to sample.

Available at GNC. If you try a bottle, let me know if you feel happier or more energized.

Organic Date Syrup is for Everyone

Organics are for Everyone

Organics are for Everyone’s Date Syrup is a delicious syrup made from dates.  Organic dates and…. nothing else.

How is it so smooth and luxurious and sweetly complex?  Truly, it’s nature’s candy.

Better than candy, it also nutritious with all of the vitamins and minerals of dates.

Here are my top 3 uses:

1. Drizzled over plain yogurt or plain greek yogurt.

2. Poured over pancakes with sliced almonds and shredded coconut.

3. Whipped with tahini (sesame seed paste) and spread over rye (or other whole grain) bread.

Check it out, buy some, no regrets.  Organic date syrup is for everyone!

My first jar was free but now I will be a loyal, paying customer.  Thanks for spreading the gospel.

Living Fuel Antioxidant Powders and Bars

living fuel superberry ultimate powder

Living Fuel makes a line of products that have a crazy amount of nutritious things in them.

Living Fuel products contain the most potent, bioavailable, and highest quality nutritional ingredients including freeze-dried organic fruits and vegetables that are rich, natural sources of antioxidants.  The harmonious blend of these active ingredients provides diverse and balanced antioxidant protection – more so than other popular antioxidants.

I had a chance to try two of them (thanks to a nice offer from Beth) and I’m feeling all of the healthier for it.

SuperBerry Ultimate is a purplish powder that can be combined with water, juice, or milk, or mixed into a smoothie.  I tried mine two ways: with water and mixed into a smoothie with banana and blueberries.  I liked it both ways (the fruit compounds make the powder relatively sweet itself) but I would say that the smoothie was my preference.

CocoChia Snack Bars are sweet bars combined mostly of coconut, chia seeds and almond butter.  I thought it was really tasty and definitely different than most other bars.  This bar reminded me of an Almond Joy candy bar.

Check out the Living Fuel website for more information on their products including ingredient lists, nutrition facts and recipe videos.

Maple Coconut Pecan Clusters with Olive Oil and Sea Salt

Maple Coconut Pecan Clusters with Olive Oil and Sea Salt
Adapted from Bryant Terry‘s Double Maple-Coated Pecans

What I Changed (Reflected Below) and Why: Substituted raw cane sugar for maple sugar because I didn’t have maple sugar and figured it might be difficult to find and expensive; Added shaved coconut for added texture, flavor and nutrition; Added sea salt for taste; Toasted the pecans in the skillet instead of on a baking sheet in the oven so that the whole recipe would be on the range (simple!) and use just one pan (fewer dishes!)

4 cups pecan halves
1/4 cup olive oil
1/4 cup maple syrup
1/2 cup succanat (raw cane sugar)
1 cup shaved coconut flakes
1 tsp sea salt

1.  Put pecans in large heavy cast-iron skillet and heat on medium-high range for about five minutes, stirring frequently so they don’t burn.  Pecans will be fragrant and toasted.

2. Remove pecans to a large mixing bowl and combine with the oil.  Stir with a wooden spoon until thoroughly coated.  Add the maple syrup and stir again.  Then add the coconut and sugar and stir again.

3. Warm the skillet to medium-high again and pour the mixture in, scraping the bowl to remove everything.  Stir constantly with a wooden spoon until most of the liquid has evaporated and everything begins to “cluster,” about 2-3 minutes.

4. Transfer to parchment paper and quickly spread out with the back of the wooden spoon.  Sprinkle with sea salt.  Eat slightly warm or cool.  Nuts keep for quite a while, if you can keep them around that long.

Recipe: Chunky Coconut Frosting

When you want to emphasize the dessert half of a mufcake, chunky coconut frosting’s where it’s at.

This recipe just makes enough for about six large mufcakes, which is convenient if you don’t want to have a lot leftover to eat straight from the bowl. But if that’s appealing, or if you’re feeding a crowd, by all means- double/quadruple the recipe!

Chunky Coconut Frosting

Recipe by Hilary

1/4 cup cream cheese, room temperature
1/4 cup butter, room temperature
1/4 cup half and half
1 cup powdered sugar
1/2 cup shaved coconut

Mix all ingredients together. Taste. If you want it sweeter, add more powdered sugar. If you want it chunkier and/or more coconut-ey, add more shaved coconut. If you want more to eat straight out of the bowl, repeat recipe from beginning.

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