recipes by ingredient
acai acorn squash almond butter almond milk almonds apple apples apricots artichoke artichokes arugula asparagus avcado avocado balsamic banana bananna barley basil bean beets black bean blackberries blood orange blueberries bok choy bread broccoli brussels sprouts butternut squash cabbage cacao capers carrot carrots cashews cauliflower cchia seeds celery celery root cherries chia seeds chickpea chickpeas chili chives chocolate cilantro cinnamon clementines coconut coconut milk coconut oil corn cucumber cumin currants dates dill edamame eggplant eggs endive english peas farro fava beans fennel figs flax seeds frisee garlic ginger goat cheese goji berries greek yogurt green onion green tea harissa hazelnut hemp seeds honey jalapeno jalapeƱo jerusalem artichokes kale key lime kidney beans leeks lemon lemongrass lentils lettuce mango maple syrup meyers lemon millet miso mushrooms mustard mustard greens noodles nori oatmeal oats olive oil onion parsley parsnips pasta peach pear peas pecans peppercorns pine nuts pistachios poblano polenta pomegranates potato pumpkin pumpkin seeds quince quinoa radicchio radish ramps raspberries red cabbage red onion red pepper red wine rhubarb rice romaine rosemary sage salmon scallions serrano chilies sesame seeds shallots shiitake mushrooms soba noodles spaghetti squash spelt spinach ssweet potato strawberry sugar snap peas sweet potato swiss chard tahini thai basil tofu tomato vanilla bean walnuts white white bean wwhite bean yellow pepper yogurt zucchini
SUBSCRIBE
This form does not yet contain any fields.
    hello there good looking,

    I'm Jodi. I'm a natural foods chef and lover of healthy, wholesome, and tasty foods that have the power to make us look good from the inside out.

    Entries in coconut (5)

    Monday
    Jul082013

    popsicles two ways: blackberry + basil + yogurt | mango + coconut 

    I have wonderful memories from my childhood of making popsciles, so as soon as the weather heated up, I was inspired to run out and buy myself a popsicle mold .... but as I took it out of the box I asked myself, was this $15 piece of kitchen equipment that is just going to take up room in my cabinets come wintertime totally necessary .... and with that came the idea for my contributing post over at Modern Parents Messy Kids.

    Head on over there for tips on how to makes popsicles with or without a mold. 

    And, here are two of my favorite popsicle recipes that I am also sharing. Enjoy! 

     

    blackberry + basil + yogurt popsicles

    Makes 
    about 3-4 depending on the size of your mold / cups

    Ingredients

    • about 2 cups of blackberries (blueberries or raspberries will work as well)
    • several basil leaves, chopped
    • a teaspoon of vanilla extract
    • 2 cups of vanilla flavored greek yogurt

    Place the berries, basil and vanilla in a blender or food processor. Blend until you have a puree. Then spoon in the berry mixture alternating with spoonfuls of yogurt into the mold or cups (if using the cups, follow the instructions in this post). Freeze for a minimum of 3-4 hours, until the pops are frozen. You can always make these ahead of time and store them for about 1-2 weeks in the freezer. When you’re ready to enjoy, place the mold or cups in a shallow bowl with warm water (popsicle sticks up), until the pops are loose enough to be removed from the mold.

     

    mango + coconut popsicles

    Makes
    3-4 depending on the size of your mold / cups

    Ingredients

    • 1 large, ripe mango, peeled and sliced into pieces
    • 1/4 cup of canned coconut milk (unsweetened)
    • the juice of 1/2 of a lime
    • 1 teaspoon of vanilla extract
    • a couple of pinches of toasted, shredded coconut

    Place the mango pieces, coconut milk, lime juice, and vanilla in a blender or food processor. Blend until you have a puree. Stir in the shredded coconut. Then spoon in the mango coconut mixture into the mold or cups (if using the cups, follow the instructions in this post). Freeze for a minimum of 3-4 hours, until the pops are frozen. You can always make these ahead of time and store for about 1-2 weeks in the freezer. When you’re ready to enjoy, place the mold or cups in a shallow bowl with warm water (popsicle sticks up), until the pops are loose enough to be removed from the mold.

    Monday
    Jan282013

    breakfast in a jar (to-go!) coconut quinoa + a cherry compote with toasted almonds // gf + vegan


    Hi Friends. 

    I've been chatting with some of you about what kind of recipes are helpful to you, and it sounds like we are all very busy people. Too busy. Too busy to make breakfast, too busy to make lunch, and too busy (and tired) to come home and make dinner. 

    With that in mind, I am trying to include more recipes for busy people so that they can eat homemade + healthy more often. Starting with breakfast. 

    My great pal, nutritionist, and fellow health enthusiast, Tiffany, asked for an easy recipe for breakfast on the go. This one right here might take a little effort up front, but it can be made ahead of time and it will last you a good couple of days. As you would expect, it is dairy-free and gluten-free and oh-so delicious. 

     

     

    Making your breakfast the night or weekend before and putting it in a jar is a great way for you to be able to enjoy a lovely homemade breakfast on the go. Getting into the habit of making breakfast or lunch for yourself at least a few days a week is just one little thing you can do to improve your overall health + might even put a smile on your face.

    News flash! You can put anything in a jar and take it with you, not just this recipe. Oatmeal + raisins, muesli + fruit, or maybe even a little yogurt parfait. All you need is 30 or so minutes on a Sunday afternoon, and you have breakfast ready to go for a few days out of your week.

    If you do not own a mason jars, you can also make this in whichever travel container you like to use. I love mason jars (who doesn't). They serve so many purposes. The tight lids also offer extra insurance if you are traveling with your breakfast so that you do not end up with it all over your car or handbag. 

    Now, of course, if you do not have an office job and you just want to make this for yourself or your boyfriend / husband / girlfriend / stranger, by all means. This recipe is great for that too. 

    And remember ... you should never skip breakfast, it really is the most important meal of the day :)

     

     

     

    Click to read more ...

    Tuesday
    Apr032012

    date & almond balls rolled in coconut

    As our wedding gets closer and closer, I find that I am spending less and less time in the kitchen.  Not to say that I wouldn't rather be in the kitchen.  I'd always rather be in the kitchen.  It's just not my reality at the moment. I will surely make up for lost time once I'm all married and honeymooned. 

    As wedding planning goes, my days have slowly become ravaged with emails, writing, planning, shopping, decision making, hair styling, talking, meeting, trying things on, and just plain doing. And one month from tomorrow all of these things will culminate in one very special event. And then it will all be over {sigh, relief}. Or should I say, it will be the beginning?

    Yep ... that sounds better. The beginning. 

    Beginning of our life together. Beginning of forever love. Beginning of our life filled with lots of love ... and walks on the beach, cocktails at sunset, late night chats, and of course lots of really really good food. 

    I can hardly wait for the beginning to get here. 

    Until then, between the all of the decision making and shoe shopping, I have managed to sneak into the kitchen from time to time.  One of the things I have been working on is a recipe for vegan lemon bars.  Sounds yum, doesn't it? Well, don't get too excited, it's not quite ready to share yet. 

    However, during a failed lemon bar attempt I did come up with these little gems. Date, almond, coconut balls. 

    In case you haven't noticed, I've been on a bit of an almond/coconut/date kick lately.  Maybe it's because I love all three ingredients individually, maybe it's because they are the foundation of a lot of my sweet treats. Either way, these might be one of the best little treats I have ever accidentally made. 

    For the past week or so, Michael and I have been having these every night for dessert with a scoop of vanilla cashew ice cream.  They are absolute heaven. And tooootaly on the "pre-wedding diet" ;)

    They're simple to make, and they make a beautiful presentation.  Coconut, dates, almonds, simple, and beautiful is what I am all about right now. Emphasis on keeping it simple. 

    date & almond balls rolled in coconut

    Makes
    about 12-15 balls

    Ingredients

    1 cup of almonds
    2 tablespoons of refined coconut oil
    a pinch of sea salt
    6-8 medjool dates
    1/2 cup of shredded coconut 

    Directions

    • In a high powered blender or food processor, pulse the almonds until you have the consistency of a fine meal. 
    • Then add in the salt and coconut oil, and while the blender is running begin to add in the dates a little at a time. Keep adding until all of the dates have been added and everything is well combined. 
    • Pour the date/almond mixture into a bowl, and spread the coconut out on a plate. Begin to shape the balls. Take about about a quarter size (or a little larger) of the date/almond mixture and roll it around in the palm of your hand until you have a firm, packed, round shape. Then roll them around in the coconut to coat.  Repeat until the date/almond mixture is done. 
    • You can eat these right away, or store them in the refrigerator to enjoy at a later time. Once they have chilled a little they become more firm.  Depending on the freshness of the ingredients, they should last for 1-2 weeks in the refrigerator. 

    Enjoy. 

    Monday
    Mar052012

    coconut & almond crusted banana pancakes

    Friday
    Oct072011

    raw coconut brownies