"Everything you need to spice up your life."

Coconut Cookies, mounds of healthy goodness

I love coconut!  Anything with coconut; sweet, savory it is all good to me.  When I came across a recipe for Coconut Bars on Elana's Pantry, I had an addition to my to do list.  My intention was to make them this weekend.  As I was getting the ingredients together, I realized I need to get back on my power bar kick.

 

I love having them around for something to satiate without having a meal.  Suprisingly my father has taken a liking to those creations. That makes me happy.  Being the Superman that he is, he will go a long hard day without anything to eat, except maybe some peanut butter and crackers.  Not the worst thing - but not a power bar.  So I decided to make a couple adjustments to the recipe, and this is what I ended up with; to the delight of my own personal Superman.  I love coconut and I love my father!

• 3 eggs
• 1 cup Coconut Milk 
• ⅓ cup Extra Virgin Coconut Oil
• 1/2  tbsp Coffee & Chocolate Spice
• 3 tsp Stevia   (6 packets)
• 1 1/2 cups Almond Flour
• 1/2 cup Coconut Flour
• 1 ½ cups Desiccated Coconut
• ¼ tsp fine sea salt
• 1 cup chopped Chocolate Pumpkin Seed Bark

Preheat oven to 350°.  Mix eggs, coconut milk, oil, and stevia in a bowl.  Fold in flours, coconut and salt.  Make a ball with the dough insert chunks of the Chocolate Pumpkin Seed Bark and flatten onto a greased baking sheet or baking stone.  You should have enough dough for 18.  Bake for 10 minutes, rote the pan in the oven and bake for another 5-8 minutes, until the cookies are browned to your liking.  Cool and enjoy!

Do you think coconut is a guilty pleasure?  Are you not so sure about how I can call this decadent delight a healthy treat?  In an article in the Huffington Post, Dr Joseph Mercola gives these great reasons why coconut and it's oil are good for you.

• Improving your heart health.
• Boosting your thyroid.
• Increasing your metabolism.
• Promoting a lean body and weight loss if needed.
• Supporting your immune system.

IF YOU LOVE COCONUT:

• Roasted Pumpkin and Quinoa Salad
• Island Haddock simmered in a spicey green curry sauce
• Carrot Cake
• The truth about Irish Coffee

 

Photo Credit:  Julie Cecchini

Out of green tomatoes comes a recipe for raspberry jam

I found this recipe in an on-line search years ago.  I made a couple batches and decided I did not like to add so much sugar.  I adapted it a little more and made in my own.  Then I forgot about it.  I came across the final jar last weekend.   A dollop atop some goats milk cheese on fresh bread made an easy and elegant breakfast.

• 3 cups chopped green tomatoes
• 1 cup white sugar
• 1 cup Orange Vanilla Sugar
• 3 oz. package Raspberry Jello

Microwave tomatoes for 6 minutes.  Remove and add sugar.  Combine well and microwave on medium heat for another 5 minutes. Stir Jello in until it is thoroughly dissolved.

Pour into jars while warm or cool and add to freezer bags.  The jars can be sealed for longevity throught a canning method.  This jam makes great gifts.  I am planning on giving them at Christmas with homemade chevre and bread.

More glorious gifts of food:

• Food gift packaging, simple and innovative ways to make your mark.

• Making food gift tags.

• Beer bread mix.

• Sundried tomato, oat and flax seed crackers.

Photo Credit: 123RF