Citrus & Coconut Body Scrub

I am excited for spring. Every year around this time I start stalking the sunrise and sunset timetables online to see exactly how much light we are gaining each day. As of this week, we are gaining about 3.5 minutes of daylight every day and I couldn't be happier. 

I won't miss the extreme cold and dark days of winter, but I will miss the comforting soups and winter citrus. Oh how I'll miss the citrus. 

Since winter's not over just yet there is still plenty of time to zest an orange and rub it all over your body with a little sugar and coconut oil. Let me tell you, this scrub is pure bliss and it's making the last days of winter go by even quicker. 

I used a blood orange for my scrub, this this also works great with clementines, tangerines, grapefruit, or lemons. Since you will be rubbing the zest on your skin, I would definitely recommend choosing an organic fruit.

This scrub will leave your skin silky-soft and is perfect for sloughing away any dry, flaky winter skin. The citrus and coconut oil smells delicious and is a wonderful pick-me-up first thing in the morning. The hardest part is not eating it!

Citrus and Coconut Body Scrub
Makes 1/2 cup (about enough for 2 - 3 showers)

Supplies needed: 
zester
small container to store any leftover scrub

Ingredients:
1/3 cup coconut oil
1/2 cup sugar
2 tablespoons (organic) orange zest

Instructions:
Melt coconut oil (if necessary) until it reaches a liquid state.
Mix oil, sugar, and zest together.
Scrub over body.
Store any leftovers in the fridge and use within one week.

Ice Candy

BUKO ICE CANDY

• 1 can condensed milk (300ml)
• 1- 1/2 cup grated buko
• 1 cup white sugar
• 1 tsp vanilla
• 2 cups coconut water
• 1/2 gallon water

Mix all ingredients together: condensed milk, grated buko, white sugar, vanilla, coconut water and water.
Mix well until sugar is dissolved and condensed milk well blended.
Prepare the container or ice candy plastic bags and pour the mixture with a funnel to make ice candies. Makes 40-50 pcs. ice candies.

PINEAPPLE ICE CANDY

• 4 cups pineapple Juice
• 1/2 gallon water
• 3/4 cup white sugar
• 1 tsp pineapple extract

Dissolve sugar in water thoroughly before adding all ingredients.
Mix all ingredients together: pineapple juice, pineapple extract, sugar and water.
Prepare the container or ice candy plastic bags and pour the mixture with a funnel to make ice candies. Makes 30-40 pcs. ice candies.

CORN ICE CANDY

• 1 can condensed milk (300 mI)
• 1 cup creamed corn (canned)
• 1/2 gallon water
• 3/4 cup white sugar
• 1 tsp vanilla

Mix all ingredients together: condensed milk, creamed corn, vanilla and water.
Mix well until sugar is dissolved and condensed milk well blended.
Prepare the container or ice candy plastic bags and pour the mixture with a funnel to make ice candies. Makes 30-40 pcs. ice candies.

Raw Carrot Cake Cupcakes

Without fail, there is always one weeknight when I don't feel like cooking.  Even though I have a stash of quick dinners handy, I will find myself staring into the fridge and thinking that nothing sounds good.  My back-up plan in this unfortunate situation is to walk down to my local co-op and grab two slices of their vegan pesto pizza.  Not only is it the best pizza I've ever tasted, but it's covered with veggies -- totally my style.

Every time this happens, the same pizza guy is standing behind the counter, ready to serve me my usual order of two slices of vegan pesto.  The awkward thing about this situation is that the pizza guy kinda looks like JT.  No, really.  If you have ever wanted to to experience a hippier version of Justin Timberlake serving you pizza, your dream can come true right here in Seattle.  The truly awkward part though isn't that he looks like JT. The awkward part is how he flashes the peace sign at you as you take your slices of pizza and I can't but help imagine JT with pizza singing "Cry me A River."

Just as I'm leaving on my way out of the co-op, usually embarrassed and laughing at myself, I am invariably tempted by the most amazing vegan carrot cupcakes made fresh in their bakery.  If I have been craving something sweet, I already know upon seeing those cupcakes that I am done for.  And even if I haven't been thinking about dessert, who can resist moist, sweet carrot cake with a dense and creamy frosting? 

I decided this week that it was time to recreate those amazing cupcakes at home.  The result?  A moist, sweet carrot cake with dense and creamy frosting... but this version relies on raw ingredients like fresh carrots, coconut, dates, and nuts for a delightful treat that you can feel good about eating.  

On to the cupcakes!  Start by processing your ingredients into "dough." 

Fill up your tin!

Make your frosting by using soaked cashews, dates, lemon juice, vanilla stevia, and a touch of sea salt.

Then enjoy!

Raw Carrot Cake Cupcakes

Adapted from Choosing Raw

Yields: 6 cupcakes

Cupcakes:
1 cup raw walnuts, almonds, or macadamia nuts
1 cup dates, pitted
2 cup grated raw carrots
1/2 cup unsweetened coconut flakes
1 teaspoon cinnamon
1 teaspoon freshly grated ginger
1/2 cup raisins


Process the nuts and dates in a food processor (with the S blade) until it is well-incorporated.  Wrap the carrots in a paper towel and squeeze out any excess liquid (you can also substitute carrot pulp from a juicer and skip this step).  Add the carrots, coconut flakes, cinnamon, and ginger to the food processor.  Process until the mix is a smooth "dough."  Add the raisins and pulse to combine.  Stuff the carrot cake dough into muffin tins and refrigerate for about an hour. 

Frosting:
1/2 cup cashews, soaked 1+ hours

2 pitted medjool dates
1 teaspoon lemon juice

1 cup unsweetened coconut flakes

10 drops liquid vanilla stevia, or to taste (I used NuNaturals brand)
Dash sea salt

Water (start with 2 tablespoons and work your way up as needed.  The soaking time of the cashews will determine how much water you actually need)


Drain the cashews and place in a food processor with the dates, lemon juice, coconut flakes, stevia, and sea salt. Add 2 tablespoons of water and begin to process.  The soaking time of the cashews will determine how much water you need.  Add more water as necessary to achieve the desired consistency.  


Remove carrot cakes from fridge and frost!

Sesame Coconut Bok Choy

When life gets really hectic, there are always a few tell-tale signs that I can count on to remind me that I need to slow down and create some more breathing room.  This morning I misplaced my keys, started crying in my panicked search, and then stepped my bare foot right into my cat's wet food bowl.  Losing things, crying randomly, and making messes has been the theme of my week.  I am going to take this as a clear sign that I need to shift some priorities in my life right now.  

I know that I am one of those people who strive to "do it all," but my plate has been feeling exceptionally full lately with working full time, getting my health coaching certification, blogging, and starting my own coaching business. Things really start feeling out of balance when I tack on other responsibilities like caring for my sick cat, trying to be a supportive and patient partner, and taking care of myself by working out every day.  

Sometimes when life starts feeling a little too crazy I have to retreat to my kitchen.  Life in my kitchen always manages to feel a little saner, kinder, and more rewarding.  I mean, can you think of any place else that you can create this lovely concoction of sesame coconut deliciousness?

I could eat bok choy stir fry every day for the rest of my life and feel completely satisfied.  But throw some sesame oil and coconut flakes into the mix?  Wow.  I think this bok choy just got upgraded from delicious to a downright guilty pleasure.

Start with fresh, bright, and crisp baby bok choy.  Spring is the season for Chinese vegetables in the Pacific Northwest so you can find these at the local farmers market if you live in the area.  

This dish comes together quickly and is perfect as an addition to any weeknight meal.  I love paring this with some simple brown rice and baked tofu or tempeh.  Keep it simple, breathe deeply, and when life starts to feel overwhelming, head to the kitchen. 

Sesame Coconut Bok Choy

Serves 2 

1 Tablespoon sesame oil

3 baby bok choy, bottoms trimmed, and chopped

2 Tablespoons Bragg's liquid aminos or soy sauce

1/4 cup coconut flakes (unsweetened)

1 Tablespoon sesame seeds

Salt and pepper to taste

Add sesame oil to a pan over medium-high heat.  Add the bok choy and saute for about 3 minutes. Add the liquid aminos and coconut flakes and sauté for an additional 3 minutes, until bok choy is tender.  Sprinkle with sesame seeds and salt and pepper (if desired).  Serve hot.   

Thai Quinoa Salad

You know those nights when you wake up at 2 am and are unable to fall back to sleep?  Maybe because you are obsessing over your to-do list for the next day.  Or maybe because you started thinking about spring and that led to thoughts of everything that you can't wait to do when the weather starts getting nice again.  Or, perhaps, you are unable to fall back to sleep because you cannot get Bennie and the Jetts to stop playing on repeat in your brain.  Has Elton John ever prevented you from sleeping?  It must just be me.

I discovered last night that it is hard to cure the Bennie-and-the-Jetts-Elton-John-2 am brain.  I tried getting up and reading.  I tried drinking a warm glass of almond milk.  Then I tried making this.  Apparently there might be a 2 am cure.  And it involves quinoa.

This salad is perfect for a light lunch or healthy 2 am snack.  Feel free to double the batch to have plenty of leftovers for easy weeknight dinners... or Elton John cures.


Thai Quinoa Salad
Adapted from Birgitte Antonsen
Serves 4 - 6

Dressing:
2 tablespoons Bragg's Liquid Aminos (or soy sauce)
2 garlic cloves
1 tablespoon fresh ginger, chopped
2 tablespoons fresh lime juice
2 tablespoons tahini
2 tablespoons olive oil
1/3 cup coconut water
1 tablespoon apple cider vinegar
2 dried dates, chopped

Salad:
1 cup red quinoa, uncooked
2 cups water
1 carrot, grated
1 cup (unsweetened) coconut flakes
1 cup kale, stems removed, shredded
1/3 cup cashews, chopped
1/4 cup cilantro, chopped

For dressing, combine all ingredients in a blender and blend until creamy.  Set aside and prepare the salad ingredients.

Add quinoa and water to a medium pot.  Bring to a boil and then lower to a simmer and let cook until quinoa is tender, about 20 minutes.  Let the quinoa cool for a few minutes.

Mix quinoa with carrots, coconut flakes, kale, cashews, and cilantro.  Mix in dressing.  Can be served warm or cold.

Coconut Ginger Smoothie

I can't tell you how many times that I have made this smoothie in the past couple of weeks.  I also can't tell you how many times I have made this smoothie while dancing around to the piña colada song.  Too many times.  That song is now burned into my brain.

Consider this the after-work or weekend drink for those that don't drink cocktails. This smoothie is like a healthy piña colada without the heavy coconut cream or pinapple.  It's sweet with a bit of spiciness from the ginger.  (If you are not a fan of ginger, then you can easily decrease the amount or leave it out entirely.)

This smoothie is wonderful at a mocktail party, for post-workout hydration, or for any time you are in need of a fancy, but-not-so-fancy refreshment.  If you like piña coladas and getting caught in the rain, this one is for you.

And thank you to everyone who entered my NuNaturals Stevia Giveaway!  The winners are The Fam, Amanda, Lauren, and Dani!  I'll be in touch via email to get you your stevia treats!

Coconut Ginger Smoothie
Serves 1

1/4 cup dried (unsweetened) coconut flakes
1 frozen banana (remove peel before freezing)
1 cup coconut water
3 ice cubes
1 Tablespoon fresh ginger, chopped

Blend all ingredients until smooth. Serve immediately.

Banana & Seed Granola Bars

Even if you don't live in Seattle, I am sure that you heard about our crazy weather this week.  It was impossible not to hear about Seattle's great "Snowmageddon" storm all over the news.  Let me be the first to tell you how grateful that I am the storm is finally over the and city has returned to normal.

I live fairly close to my job in downtown Seattle so even with the snow I was still braving the outdoors and public transit all week.  I didn't mind the snow and the cold, but waiting 45 minutes for a bus wasn't exactly a highlight. There is nothing worse than waiting for a bus in the cold darkness at 5:30 am when you are hungry.  Do not get me started on hungry bus-waiting.  Even listening to my favorite podcast would't calm the hungry-crankies at that point.  It was a lost cause.

By day two of the storm, I learned that I had to carry a snack with me at all times.  You never know when the hungry-crankies might strike and you have to be prepared.  And so these granola bars were born.

The only problem with these granola bars (if you even want to call it a problem) is that they are so delicious it will be hard to eat just one.  I decided to cut them up into smaller bites thinking that it would help me to feel more satisfied, but then I completely lost track of portioning and ended up eating two or three bars in one sitting.  Oh well.  Blame it on the weather.

I baked my bars for 20 minutes so the middles were still a bit soft, which was just perfect because I felt like I was eating a seedy banana bread rather than a crunchy granola bar.  If you like your bars a bit crunchier, bake them for 25 minutes instead.  These bars are uber energizing with a mix of healthy fats, protein, and fruit for sweetness, instead of using additional sweetener.  They are perfect as a pre or post-workout snack, but I love them best with tea for breakfast.

Peanut Butter Banana Granola Bars
Adapted from Anja's Food 4 Thought 
Makes 12 bars

1/2 cup peanut butter
2 bananas, mashed
1/2 cup whole almonds
4 large Medjool dates, pitted
1/4 cup dried cherries
1/4 cup dried coconut flakes
1/4 cup pumpkin seeds
1 cup rolled oats (use gluten-free if needed)

Preheat oven to 350F. Line wide loaf tin with parchment paper.

In a small pot gently heat peanut butter with mashed bananas.  Stir until well-combined.  Set aside.

In a food processor, coarsely chop the almonds, dates, and cherries.  Add in the coconut flakes and process another second or two.  Transfer to a bowl and mix in the pumpkin seeds and oats.  Fold in the peanut butter mixture. 

Press the batter into the prepared loaf tin.  Bake for 20 - 25 minutes.  Let cool before cutting into bars.

Coconut Lentil Curry

I feel like I'm finally getting the hang of fall.  All of my cozy sweaters and fuzzy socks have been pulled out from storage.  I'm lighting more candles, going to bed earlier, and using my oven every day.  I'm also creating more breathing room in my life and attempting to carve out some quiet time just for me. 

These past couple of months I've found myself moving in a million different directions with various projects and commitments in my life.  It's definitely time for me to slow down, reflect, and reevaluate my priorities.  My hope is to use these next two months to refocus my energy so I can start the New Year refreshed and ready to bring new opportunities into my life.  Are you with me?



There's nothing better to renew your energy or celebrate the season than lentil curry with coconut milk. This can be served over rice or on its own. I really like to serve it with warm bread for dipping. This recipe involves very little prep time, so it's perfect for a quick weeknight meal when all you want to do is cozy up in your fall sweater, light some candles, and enjoy a quiet dinner with yourself.


Coconut Lentil Curry
Serves 4
1 Tablespoon olive oil
1 medium yellow onion, diced
2 teaspoon cumin
2 teaspoon curry powder
1 cinnamon stick
2 bay leaves
4 garlic cloves, minced
2 Tablespoons fresh ginger, minced
2 carrots, diced
2.5 cups vegetable broth
1/2 can of coconut milk (about 1 cup)
1 cup green lentils
dash of cayenne pepper
salt and pepper to taste

Add the olive oil to a pot over medium heat.  Add the yellow onion and sauté for five minutes, until translucent. Add the cumin, curry powder, cinnamon stick, bay leaves, garlic, ginger, and carrots and sauté for an additional 2 minutes.  Add the vegetable broth, coconut milk, lentils, and cayenne pepper and bring to a boil.  Simmer, covered, for 30 minutes, or until the lentils are tender. (If too much of the liquid has evaporated, you can add more vegetable broth or water). Remove the cinnamon stick and bay leaves.  Add salt and pepper to taste and serve hot.

Coconut Squash Soup

What do you do as soon as you get home from a five-day business trip in New Mexico? You make butternut squash soup.  Why? Because all you have at home when you arrive is a butternut squash and a can of coconut milk. And because the thought of another meal including rice and beans makes you shudder.  

So, you chop up some squash, pop it in the oven, pet your cat, and unpack.  Then you throw the squash in a pot and purée. Before you can even adjust back to Pacific time, you will find your dinner ready for you, along with grey skies and a rainy afternoon.  It's good to be home.

Coconut Squash Soup

Serves 4 - 6

1 medium butternut squash, skin removed and chopped into 1-inch squares

3 Tablespoons coconut oil, divided

1 medium onion, diced

4 cloves garlic, chopped 

1 1/2 cups cooked garbanzo beans (optional)

5 cups vegetable broth (or more as needed)

1/2 can of coconut milk (about 1 cup)

Preheat oven to 375 degrees.  Rub squash with about 2 tablespoons of coconut oil.  Roast for about 35 minutes, until tender (but not mushy). Check on the squash every ten minutes and flip the pieces so that the sides are evenly roasted.  Remove from oven and set aside. 

Add 1 tablespoon of coconut oil to a medium pot over medium heat.  Sauté the onion for 5 minutes until translucent.  Add the garlic and sauté for an additional minute.  Add the roasted squash, garbanzo beans vegetable broth, and coconut milk.  Simmer for 10 minutes.  

Next, blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off.  I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand).  Serve hot, with salt and pepper to taste.  Garnish with a spoonful of coconut milk.  

Coconut Oil For Your Body

Welcome to the second Beaty Food Friday, a special feature I am doing every Friday for the month of October that shows beauty products that can be made from everyday items in your kitchen. 

Today's beauty focus is coconut oil.  Coconut oil comes from the meat of matured coconuts and is very heat-stable so it is perfect for high-heat cooking. Coconut oil is solid at room temperature (at least here in Seattle), but in the warmer months my jar of solid mass turns to a clear liquid.  It doesn't take much heat to change it to a liquid state so simply rubbing a little between your hands will do it. Organic, virgin coconut oil can be purchased at your local health food store or online (I use Tropical Traditions).  

Not only does coconut oil smell delicious, but it's completely natural so you can feel good about putting it on your skin!  Our skin is the largest organ in our body so everything that we put on it ends up in our system. Choosing organic body products without fragrances and parabens makes a huge difference.  

I definitely recommend having separate containers of beauty oil and cooking oil.  I simply bought one jar of oil and then transferred half to a glass container that I keep in my bathroom. A little goes a long way and coconut oil can last for almost two years without refrigeration so you definitely get your money's worth.  

I've been using coconut oil for years as a moisturizer - even before I started cooking with it!  Isn't that crazy?  There are a ton of different uses for coconut oil as a beauty product, including:

• face and body moisturizer

• hair conditioner

• deodorant

• shaving cream

• lip balm

• cuticle oil

• bath oil

• eye-makeup remover

How do you use it in your home or beauty routine? 

Samoa Cookies

Somewhere in between a vacation with my partner, a gigantic plumbing failure in our apartment, and baking these cookies... it's suddenly June.  Hello sunshine.

I've appreciated the down time of the last few weeks more than I can possibly explain.  Taking a vacation and focusing on being present, relaxing, and taking care of myself was exactly what I needed.  Thank you for all of your support in the process.  I've missed you. 

And since I've been away from my computer, Blogger seems to have lost my last post and my Feedburner service keeps emailing you folks posts from January.  It's good to be back. 

Now, let's get to these cookies.  If you're one of those people staying away from sugar right now I commend you.  And I'd hate to be the person to spoil that so, please, stop reading and look away.

These are some dangerous ones.  I made these to indulge in my post-vacation sugar cravings and now I can't get enough of 'em.  Some of you may be wondering why there is only one cookie pictured below when this recipe makes two dozen.  Ahem, ahem.  Guilty face.

It wasn't all me, I swear!  They just go fast.

These cookies involve coconut, chocolate, more coconut, more chocolate... you get where I'm going with this.  These are perfect for late-night snacking, picnics, chocoholics, and it doesn't get any better than eating these on your front porch in the sunshine while drinking iced tea.  

Samoa Cookies
Makes 24 cookies

Ingredients
2 cups grated unsweetened coconut
1/3 cup coconut oil, melted
1 cup brown rice syrup
1/3 cup almond milk (or another nondairy milk)
1 tablespoon ground flaxseeds
1 1/2 teaspoon vanilla
1 cup flour (I've used both whole wheat and spelt and either works great)
1/4 teaspoon baking soda
1/2 teaspoon salt
Chocolate layer: 1 heaping cup vegan chocolate chips, 2 tablespoons coconut oil

Directions
Preheat the oven to 350 degrees. In a large pot or skillet, pour in the coconut and toast over medium low heat for 5 – 10 minutes, until the coconut turns golden brown. Be careful not to burn it, and stir occasionally. Once the coconut is toasted, remove it from the heat to cool.

In a large bowl, combine the coconut oil, brown rice syrup, almond milk, flaxseeds, and vanilla and blend until smooth. Sift in the flour, baking soda and salt and stir until the batter is thick. Fold in the cooled, toasted coconut.

Drop tablespoons of dough on a parchment lined pan. Using a measuring cup, press down the dough balls until they are flat discs. Bake the cookies for about eight minutes, just until the edges start to turn golden brown. Allow the cookies to cool for a few minutes on the pan and then cool completely on wire racks.

To make the chocolate glaze: Using a double broiler, melt the chocolate chips and stir in the coconut oil. Allow the mixture to cool for five minutes to allow it to thicken a bit. Once the cookies are completely cooled, dip the bottom in the chocolate mixture and place on a pan lined in parchment paper. Repeat with all the cookies. Use the remaining chocolate to drizzle glaze over the top of each cookie.


To allow the chocolate to cool, place the cookies in the fridge for half an hour, then enjoy!  They are also great frozen and eaten straight from the freezer.

Raw Caramel and Fudge Brownies

Yes, hi... I'm sorry, I'm that lady next door. You know, the one that uses her food processor at 10 pm at night to make raw desserts? The one that wakes you up every morning with the sound of a Vitamix blender? The one that you see with bags of greens and always you wonder how a person can eat all that in a week? Oh, and yes, the one that takes all those weird pictures of food on her porch? Yep, it's me. My apologies.

If you could only know what I am over here making then I'm sure the processor wouldn't bother you. In fact, feel free to stop on by sometime for a raw brownie. I plan to have a lot more of these hanging around nowadays. :)

These brownies are very rich so a small portion is more than enough for dessert. If you know that you can't be trusted to have these sitting around the house, make a plan for dinner guests or, better yet, give them away to your neighbors. With these, you are bound to make some new friends.

The fudge layer was inspired by a recipe for chocolate oil in Living Raw Food by Sarma Melngailis. If you haven't seen this book, I highly recommend it. The recipes come from her restaurant, Pure Food and Wine, in New York. This book is one of my favorites because it is filled with full-page colorful photos. I guarantee it will inspire you to make some raw food of your own. (Especially some dessert!)


Serves 4.

Caramel:
1 cup pitted soft dates
1 cup cashews, soaked (for about an hour)
1/2 tsp vanilla extract

Fudge:
2 Tbs coconut butter/oil
1 heaping Tbs raw cocoa powder (carob may be used instead)
1 Tbs raw agave syrup
4 pitted soft dates
Pinch of sea salt

Chopped walnuts (optional)

Add the dates, cashews, and vanilla extract to a food processor. Using the S blade, process until smooth. You will need a small glass bakeware pan. Add the caramel mixture to the pan and make a flat layer about 1/2 inch thick.

Next, add the coconut butter/oil, cocoa powder, agave, dates, and salt to the food processor. Process until smooth. Add this on top of the caramel and make a flat layer. Sprinkle the chopped walnuts (if using) over the top. Put in the fridge for several hours to firm up. Remove from fridge and slice into squares just before serving. (If they are sitting out and start to soften up, just place them back in the fridge.) These can be stored in the fridge for several days.