Coco-nutty Fruit Bake

Here's another great coconut diet recipe from Swanson Health Products

Ingredients:
* 4 organic Fuji apples, cored and sliced, but NOT peeled (other apples are also fine)
* 2 1/2 teaspoons Swanson Organic Ground Cinnamon
* 2 Tablespoons organic unsalted butter
* 3 Tablespoons Swanson Organic Coconut Oil
* 1/3 cup Swanson Organic Thompson Seedless Raisins
* 1/4 cup Swanson Organic Turkish Apricots, cut in quarters
* 1/3 cup dried organic currants
* 1/4 cup Eden Foods Dried Montmorency Cherries
* 1/3 cup dried Eden Foods Organic Cranberries
* 1/3 cup dates, chopped (optional)
* 2 cups boiling water, approximately
* 1 1/2 cups Swanson Organic Walnuts, broken
* 1 cup Swanson Organic Coconut Flakes
* 1/2 cup Now Foods Organic Pure Maple Syrup

Directions:
1. Put sliced, unpeeled apples in a Ziploc bag with the Cinnamon and shake to coat all pieces. Refrigerate while you proceed with the rest of the recipe. Will keep 24 hours.

2. Put all the dried fruit, EXCEPT the dates, in a bowl, and cover with the boiling water. If less than 2 cups covers the fruit, that is fine. Let sit about 20-30 minutes, while you proceed with the rest of the recipe.

3. Mix the walnut pieces with the maple syrup (or honey) and set aside.

4. In a 13x9 baking dish, melt the butter and coconut oil in a 350 degree oven and tilt to coat pan and mix. Toss the apples and cinnamon in the pan until coated, and spread to cover evenly.

5. Drain the water from the dried fruit (reserving water to cook carrots, rice, etc., in for later, if desired). Mix the fruit together and sprinkle evenly over the apples. Sprinkle on the chopped dates.

6. Bake at 350 degrees for 30 minutes. Remove from oven and top with Maple-coated walnuts and coconut. Return to oven for 6-8 minutes.

Delicious warm. It keeps well and can be reheated in a 350 degree oven.
Makes 15 servings.

Serving suggestions:
Scoop a generous serving straight from the oven and place in glass stemware; then drizzle a tablespoon of vanilla bean ice-cream over the warm fruit and nut mixture. You can also prepare coco-nutty fruit bake in advance and reheat at 350 for 10 minutes just before serving; 7-ounce ramekin cups nicely hold a personal-size dessert serving. This versatile dish also makes a great snack either chilled or consumed at room temperature.

Nutrition Facts:
Per serving: 251 calories, 2.78g protein, 13.81g fat, 30.71g carbohydrates, 3.71g fiber, 3.84g sodium

For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Coconut Oil and Swine Flu Immunity-- Information from the Weston A. Price Foundation

This is quoted from an email sent to the Weston A. Price Foundation members. It's important information that I thought everyone should know about!

With all the dire warnings, where is the message about building natural immunity?

You are all aware of the dire warnings about swine flu, the outbreak that started in the Mexican village of La Gloria and which local residents blame on infection and/or toxins coming from local confinement hog operations.

The internet is abuzz with warnings bordering on hysteria (conventional media) to a variety of conspiracy theories, and even to allegations that the pandemic is a government fabrication designed to sell stockpiles of anti-viral medications.

Conventional medical advice ranges from wearing face masks to taking the anti-viral drug called tamiflu (which can have many serious side effects, see http://www.askapatient.com/viewrating.asp?drug=21087&name=TAMIFLU.)

It is interesting to note that not once in all the media broadcasts have we heard any mention of building natural immunity

NATURAL IMMUNITY
Fortunately, we do not have to sit back and listen to the news about swine flu feeling helpless and anxious. We can be proactive by simply nourishing ourselves and our families.

Vitamins A and D in cod liver oil offer strong protection against infection of all types, as well as against environmental toxins.

Vitamin C is important-either from vitamin C-rich foods like sauerkraut, or from one of the natural vitamin C supplements recommended in our Shopping Guide.

Healthy gut flora provide 85 percent of our protection against disease. Be sure to consume healthy lacto-fermented foods and beverages every day and avoid the foods that disrupt gut flora, especially refined carbohydrates.

Bone broth plays a double role of supporting the immune system and helping the body detoxify.

COCONUT OIL
We are grateful to Beth Beisel, registered dietitian and WAPF member for reminding us about the protective factors in coconut oil. Swine flu is a lipid coated virus (http://www.pnas.org/content/98/5/2115.full.pdf+html), and thus is inactivated by sufficient amounts of monolaurin. (Our bodies convert lauric acid, found in coconut oil, to monolaurin).

According to our own Dr. Mary Enig, two to three tablespoons of coconut oil per day appears to be an adequate dosage to fight infection, even from virulent antibiotic-resistant organisms such as MSRA.

There are lots of ways to get coconut oil into the diet: stir coconut oil in some tea; make macaroons; replace some of the butter in baking with coconut oil; and use it in cooking/sautéing. Mary's oil blend (see below) is a good way to incorporate coconut oil in cooking and salad dressings.


MARY'S OIL BLEND
1/3 melted coconut oil
1/3 sesame oil - expeller pressed
1/3 100% olive oil

Combine oils, store in a tight container, in an area free from sunlight, and use in cooking or on salads.


COCONUT SMOOTHIE
Beth has shared this great smoothie recipe with us.

1 banana
1 cup frozen mango
1 cup frozen pineapple
1 cup orange juice
1/2 cup pomegranate/blueberry juice
1/2 cup natural yogurt or kefir, preferably homemade from raw milk
1/2 can coconut milk

Whirl in blender and drink to your health!


For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

For information on the Weston A. Price Foundation go to their website at http://www.westonaprice.org

Swanson Coconutty Raisin Pancakes

I got this great recipe from Swanson. These pancakes contain no trans-fats, no white processed sugar and are sweetened only with a bit of natural honey and organic raisins. Coconut flour is higher in fiber and lower in carbohydrates than regular wheat flour.

Make up several batches of Swanson Coconutty Raisin Pancakes on the weekend; then freeze a few and reheat in the toaster when needed throughout the week.


Ingredients:

* 3 free-range eggs, medium sized
* 3 tablespoons Garden of Life Extra Virgin Coconut Oil, melted
* 3 tablespoons coconut milk (we used Thai Kitchen, unsweetened)
* 1-1/2 teaspoons YS Organics Clover Honey
* 1/4 teaspoon Swanson Himalayan Crystal Salt
* 3 tablespoons Swanson Coconut Flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon Swanson Organic Cinnamon
* 1/3 cup Swanson Organic Thompson Seedless Raisins

Directions:

In a large bowl, mix together eggs, coconut oil, coconut milk, honey and salt. In a separate bowl, combine coconut flour, baking powder and cinnamon, and thoroughly mix into batter. Add raisins. Coat frying pan with non-stick spray and heat on medium-high. Spoon batter (approximately 1/8 cup or 2 tablespoons) onto hot pan making pancakes about 3 inches in diameter. Flip when batter begins to bubble. Batter will be thick but will flatten out when cooking. Makes approx 8 pancakes.

Top the pancakes with strawberries and blueberries or a fresh fruit compote, organic peanut butter, real maple syrup, or simply eat them hot off the griddle. Serve with a side of organic sausage links.

Recipe Source- Swanson



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Learn the secrets thousands are using to lose weight and get healthier with coconut oil diets. Visit our site at http://coconut-oil-diet.com and start losing weight today!

Coconut Hush Puppies

This recipe is reprinted from Tropical Traditions.

* 3 tablespoons Rapadura sugar
* ½ cup boiling water
* 6 tablespoons expeller-pressed coconut oil
* 2-3 medium sized onions, chopped into small pieces
* 2 eggs
* evaporated milk
* Coconut oil, olive oil or palm shortening - for frying

Dry ingredients:

* 2 cups fresh home-ground cornmeal (yellow)
* 1 cup flour
* 1 cup shredded coconut
* 6 teaspoons baking powder, aluminum free
* 1 teaspoon salt
* 1 teaspoon kelp granules
* 1 teaspoon onion powder
* ¼ teaspoon garlic powder
* ¼ teaspoon black pepper
* ¼ teaspoon cayenne pepper

Dissolve Rapadura sugar in boiling water in a 2 cup heat-proof measuring cup.

In a large bowl, combine all dry ingredients together. Drizzle expeller-pressed coconut oil over dry ingredients and chop in with a pastry blender till mixture looks like coarse cornmeal. Stir in onions.

Add the eggs to the cooled sugar water in the 2 cup measuring cup and beat with a fork. Add enough evaporated milk to make 2 cups of liquid and beat some more. Stir into dry ingredients and let sit for 20 to 30 minutes, so the coconut and cornmeal can absorb the liquid.

Heat whatever oil you’re using to 450º F and drop batter in by spoonfuls...or use a melon baller.

Cook till a nice golden brown. This can be cooked in a skillet with coconut oil to make “hush puppy pancake-lets.” Also, this recipe without the last 4 dry ingredients and the chopped onions makes a good “regular” pancake mix...just add a bit more liquid so it will pour instead of “glomp” onto the skillet. Also, using coconut milk instead of evaporated milk will give a more coco-nutty flavor.


• • • • •

Learn the secrets thousands are using to lose weight and get healthier with coconut oil diets. Visit our site at http://coconut-oil-diet.com and start losing weight today!

Coconut Almond Macaroon Diet Cookies

This is an updated version of my low carb, gluten free cookie recipe. Snack on something good for you that actually helps you lose weight!

Ingredients:

1 1/2 cups unsweetened dried coconut
1/2 cup almond meal (finely ground almonds)
2 t. coconut flour
4 T. warm water
4 T. raw honey
2 eggs, beaten
1 t. vanilla
1/4 t. sea salt

Directions:

Preheat the oven to 400 degrees. Grease a cookie sheet with coconut oil.

Stir the warm water and honey together. Add the vanilla, eggs, salt, almond meal, coconut flour and coconut. Mix well. If the mixture is runny, let it sit for a few minutes so the coconut can rehydrate. If it is still runny, add another teaspoon of coconut flour. Drop by rounded tablespoons full onto the cookie sheet, about 1 inch apart. Bake for 12 - 15 minutes. The outside of the cookie should be golden brown, while the inside is soft.

Makes about 24 cookies.


If you don't like the taste of almonds or you want your macaroons whiter, just substitute another 1/2 cup dried coconut for the almond meal.

If you want to get decadent, dip the bottoms of the finished macaroons into melted extra dark chocolate chips mixed with a little coconut oil. Refrigerate.



• • • • •

Learn the secrets thousands are using to lose weight and get healthier with coconut oil diets. Visit our site at http://coconut-oil-diet.com and start losing weight today!

Un-Classic Brownies

This great lower carb, gluten-free recipe come from Swanson's Health Products.

Ingredients:

* 1/3 cup Swanson Ultra Certified Organic Virgin Coconut Oil
* 1/2 cup Swanson Organic Unsweetened Cocoa Powder
* 6 organic, free-range eggs
* 1/2 cup Swanson Fructose
* 1-1/2 tsp Swanson Liquid Stevia
* 1/2 tsp Swanson Ultra Himalayan Crystal Salt
* 1/2 tsp vanilla
* 1/2 cup Swanson 100% Pure Coconut Flour, sifted
* 1 cup Swanson Raw Walnuts, Halves & Pieces, chopped (optional)

Directions:

In a saucepan at low heat, blend together coconut oil and cocoa powder. Remove from heat and let cool. In a bowl, mix together eggs, fructose, liquid stevia, salt and vanilla. Whisk coconut flour into batter until there are no lumps. Fold in nuts. Pour batter into a greased 11 x 7 x 2 inch or 8 x 8 x 2 inch pan. Bake at 350 degrees F (175 C) for 30 to 35 minutes. Makes 20.

Click here for Swanson's Recipe Source.

• • • • •

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Coconut Risotto With Chili-Lime Shrimp

Ingredients:

3 to 4 cups chicken broth
1 13.5 oz. can coconut milk
1 cup arborio rice
1 med yellow onion, finely diced
2 tablespoons coconut oil (divided)
1/2 cup rice wine (optional)
sea salt to taste
2 tablespoons butter, in pats
1/2 pound frozen cooked (tail-off) shrimp
1/2 tablespoon Thai chili sauce
juice of one lime
1 tablespoon corn starch

Preparation:

In medium saucepan, heat chicken stock and coconut milk until bubbly, then reduce to low and keep simmering. Heat 1 tablespoon coconut oil in large skillet or dutch oven on medium heat. Sauté onion until translucent.

Add arborio rice and toast, stirring constantly, about three minutes or till lightly browned. Add rice wine, or 1 ladle of liquid. Stir rice constantly until it absorbs most of liquid. Continue, adding one ladle-full at a time, stirring constantly, until the rice is the desired tenderness. Add salt to taste. Remove from heat. Stir in butter until melted.

For shrimp sauce:

Put frozen shrimp in skillet and heat on medium until warm. Drain. Return skillet to medium heat burner, add 1 tablespoon coconut oil and shrimp, and saute briefly. Stir in chili sauce and lime juice, along with any remaining stock and coconut milk, reserving about a quarter cup. Stir cornstarch into this stock, and stir into shrimp sauce.

Serve shrimp sauce ladled over risotto.


• • • • •

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Tropical Coconut Fruit Salad

This heavenly coconut fruit salad is made with tropical fruit (or a mixture of tropical and local fruit) tossed together in a sweet coconut-lime fruit salad dressing that enhances the luscious taste. Follow the recipe or choose your own combination of fruit for this easy fresh fruit salad.


Ingredients:

3-4 sliced fresh pitted apricots (about 1 cup)
1 cup strawberries, sliced or cut into quarters
2 kiwi fruit peeled and sliced (about 1 cup)
1 cup fresh pineapple
1 banana, sliced
1 cup mango, cubed
(You can also add 1 cup other tropical fruit, such as dragon fruit, lychees, longans, or rambutans.)
Garnish: starfruit slices


Preparation:

Prepare the Dressing (see recipe below). Place all the fresh fruit in a mixing bowl. Pour Dressing over and toss well to mix. Pour or scoop the fruit salad into a serving bowl. Garnish just before serving with a star fruit slice.



Tropical Coconut Fruit Salad Dressing:

1/4 cup coconut milk
1 Tbsp. freshly-squeezed lime juice
1 Tbsp. honey
3 tablespoons flaked coconut


Preparation:

Stir dressing ingredients together in a cup until honey dissolves. Pour over fruit salad. (This also makes a nice salad dressing for other salads. Try tossing some on a grilled chicken, strawberries and spinach salad. Mmmm.)


YIELD: 1 large bowl of fruit salad

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Love coconut? My website reveals how thousands of people are losing weight and getting healthier with coconut oil diets. Check it out at Coconut-Oil-Diet.com now and start losing weight today!

Coconut Diet Milk Shakes

Coconut Milk Shakes

Basic Coconut Milk Shake

Ingredients:
1/2 cup coconut
1 cup milk
2-4 Tbsp. agave syrup (or you can use stevia)
1 tsp. vanilla extract
2 Tbsp. cream (optional)

Directions:
Put all of the ingredients into the blender and mix until smooth.

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Non-Dairy Chocolate Coconut Milk Shake

Ingredients:
1/2 cup coconut
1 cup coconut water
3 Tbsp of cacao nibs
1/2 tsp. Vanilla
1 Tbsp. cocoa powder
2-3 Tbsp. agave syrup (or you can use stevia)
3 Dates (if desired)

Directions:
Put all of the ingredients into the blender and mix until smooth.

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Blackberry Coconut Milkshake


Ingredients:
1/2 can of coconut milk, refrigerated and shaken.
1/2 bag of frozen blackberries
2-3 Tbsp. agave syrup (or you can use stevia)
2 frozen bananas
1 cup crushed ice

Directions:
Put all of the ingredients into the blender and mix until smooth.

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Tropical Coconut Milk Shake

Ingredients:
1 small papaya, peeled, seeded, and coarsely chopped
1 mango, peeled, seeded, and coarsely chopped
1 ripe banana, peeled and coarsely chopped
1 can of coconut milk, refrigerated and shaken
2-3 Tbsp. agave syrup (or you can use stevia)
1 cup crushed ice

Directions:
Combine the fruit in a blender and purée to break everything up. Add the coconut milk, sugar, and ice; blend until thick and frothy.



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Organic Carrot Cake

Ingredients:

2-1/2 cups Grated organic carrots
2-1/2 cups Organic apple juice
1 cup Organic raisins
1/2 cup organic chopped walnuts or pecans
2 cups Organic whole-wheat flour
1/2 cup Unrefined organic coconut oil
2 Organic, cage-free eggs
4 Organic, cage-free egg whites
1 tablespoon Natural vanilla extract
3/4 cup Organic unsweetened applesauce
1/2 cup Raw organic wheat germ
2 tbsp Baking powder
1 tbsp Ground cinnamon

Directions:

Preheat oven to 350 F. Line two 9-inch round cake pans with parchment paper, and spray with non-stick baking spray.

Bring the carrots and 1 cup plus 2 tablespoons apple juice concentrate to boil in a medium saucepan. Lower heat and simmer until tender, about 15 to 20 minutes. Puree in a food processor until smooth. Add the raisins and pulse until finely chopped. Let mixture cool.

Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl. Add 1 1/4 cups apple juice concentrate, coconut oil, eggs, egg whites, and vanilla, and beat just until mixed. Fold in the carrot puree and applesauce. Pour the batter into the prepared cake pans.

Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Allow to cool for 5 minutes in the pans, then turn out onto wire racks to cool completely.


When cool, frost with Cream Cheese Frosting. (Makes 1 double-layer 9-inch round cake)



Cream Cheese Frosting

2 oz reduced-fat cream cheese, at room temperature
2 Tbsp organic unsalted butter, at room temperature
1 1/4 cups organic powdered sugar
1/2 tsp vanilla extract
3 Tbsp chopped walnuts or pecans


In a medium bowl, with an electric mixer on medium-high speed, beat the cream cheese and butter just until blended. Beat in the sugar and vanilla extract until light and fluffy. Spread the frosting on the cake. Sprinkle with the walnuts or pecans.


Love coconut? Our best selling book, "Coconut Oil Diet Secrets" reveals how thousands of people are losing weight and getting healthier with coconut oil diets. For a limited time, we are offering this ebook FREE at Coconut-Oil-Diet.com. Go to the site now and start losing weight today!