Wednesday’s Breakfast and a Book – The Cottingley Secret – Toasted Coconut Mocha Smoothie

I have a new book and recipe to share this week!

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When I was a teenager, I worked at Orange Julius and always loved their Mocha smoothie. It was always so creamy and delicious. Coffee and chocolate are two of my favorite things and this is what inspired me to make this smoothie. If you enjoy ice coffee, you’ll love this!

-Toasted Coconut Mocha Smoothie-

Ingredients:

1/2 cup coconut milk

1/4 cup coffee

1/4 cup toasted coconut

1 TB honey or sweetener of your choice

1 TB cocoa powder

Dash of vanilla extract

1 cup of ice (Frozen banana is an option!)

Directions:

The first thing you need to do is have some coffee, cold and ready. I usually make the coffee and either freeze it in ice cube trays or chill it in the fridge. Today I’m using chilled coffee.

You can use canned coconut milk, but I like to just make my own with shredded coconut. You can see how I do this on a previous post by clicking here.

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Toast your coconut in a pan on the stove. Be careful, because it burns easily. Use low to medium heat until it’s just browned.

Add in the ingredients to the blender in the order listed above, saving a little of the coconut for garnish. Blend until smooth.

This smoothie is actually on the thinner side, but so delicious! I’ve seen variations that add ice cream which make it more like a shake which is even more delicious. You can mess with the ingredients to suit your taste. You could even add in some protein powder or other supplements.

Continue reading “Wednesday’s Breakfast and a Book – The Cottingley Secret – Toasted Coconut Mocha Smoothie”

Wednesday’s Breakfast and a Book – Nicholas Kotar – Cassandra Fear – Piña Colada

This week I have a simple smoothie recipe along with some exceptional books to share!

With yesterday being July 4th, I wound up eating a few uncured hot dogs, and while they may be a little healthier than standard processed hot dogs, I always feel like I need to cleanse myself the day after like I’m suffering from some sort of hangover. So, this morning I’m having a smoothie and I’ll have raw food and juices the rest of the day. giphy.gif

I was able to find a few beautiful pineapples over the weekend and they’re ready to cut, so I decided on a Piña Colada smoothie! The only issue is that I don’t have any coconut milk on hand. My problem with canned coconut milk is that the majority of brands you find on the market have sulphites and I have a serious allergy to them. You will find sulphites in many foods including frozen foods, dried fruits, dried coconut, bottled lemon juice, grape juices, and pickled foods. They occur naturally in wines and some other fermented foods as well. You can find organic coconut milk that doesn’t have sulphites, but I make it easy. I buy shredded coconut that doesn’t contain sulphites and use that to make the milk. I’ll show you how to do this first in case you’re in the same situation as me.

For homemade coconut milk you will need:

  • Shredded coconut
  • Water

Yes! I’m dead serious. You don’t need anything else. Here’s the kind I use.

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Bob’s Red Mill makes a shredded coconut that doesn’t contain any sulphites. It’s not organic. Here’s the one I get on Amazon. It comes in a pack of 4 for under $12.

Measure out a cup of coconut and add it to 1 cup water in the Vitamix.

Blend it until smooth. Add in another 2-3 cups of water and reblend.

There’s your coconut milk!

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If you want to drink the milk alone, I’d add in a little honey. Also, put it through a nut milk bag to strain it. You can see how to use the nut milk bag on my previous post HERE.

Continue reading for the smoothie & books!

Continue reading “Wednesday’s Breakfast and a Book – Nicholas Kotar – Cassandra Fear – Piña Colada”