Den's ice cream
Coconut Oil Bread (using a bread maker). Tasty and nutritious.
Non dairy bread recipe supplied by Catriona Janes from the Specific Carbohydrate Recipe file. Gluten/casein and yeast free.
Marrakech Chicken and Lentils
Organic Carrot Cake
Quick and Tasty Coconut Spuds
1 tin of coconut milk
2 egg yolks
about 4 tablespoons of coconut oil in liquid form
juice of a lime and the zest
150 ml water
a packet of gelatin or carageen to make up 1 pint of jelly
sweetener of your choice.
Method: Prepare the gelatin or carageen in the water according to the instructions on the packet and stir well to make sure it dissolves.
Blend the coconut milk (both the more solid cream and the
milk from the tin), virgin coconut oil and egg yolks together
thoroughly, add the lime juice and zest and blend again then
add the water/gelatin mix and blend again.
At this point I add my sweetener. I use either a herb called
stevia or a sweetener called splenda. The freezing of the
ice cream will make the taste less sweet than it tastes at
this stage, so I add enough sweetener to make the mix taste
a bit too sweet. This needs a little experimentation and the
results depend on the sweetener you use and how sweet you
Then I pour it into my ice cream maker and 20 minutes later
I have a wonderfully healthy coconut and lime ice cream. You
could pour it into a container and freeze it in the freezer
if you don't have an ice cream maker.
I also use a few drops of lime oil, which adds a wonderful kick but it's very hard to find here in the UK. I got mine from the American Spice Company. You could do the same with lemon oil, which is easier to find here, or if you want more lime flavour add the zest of another lime.
The gelatin or carageen jelly mix is to stop the ice cream
freezing solid in the ice cream maker. Without sugar it would
start to go solid very quickly and ruin your machine. The
jelly replaces the action of the sugar so that you can churn
the ice cream without a disaster.
Be warned, after it has been frozen in your freezer it will
need some time to thaw out before eating as it will freeze
very hard. Commercial ice creams have sugar as well as other
additives that stop ice cream from freezing solid, but homemade
ice cream sets rock hard.
So give it time to start to thaw before you eat it.
Or pour it into lolly molds.
As I use a machine to churn my ice cream I don't know if
the coconut oil would come out of suspension if you simply
made up the mix and put it into the freezer to set. I haven't
tried this yet.
I hope you enjoy it as much as I do.
In this order:
2 cups finely ground almonds (if possible grind until becomes nut butter)
3 whipped egg whites (that have peaked)
1 tablespoon organic virgin coconut oil (melted)
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
1. Mix all ingredients, except egg whites, in food processor. Remove, put into bowl.
2. Add whipped egg whites.
3. Bake in bread pan at 350oF (180oC) until light brown on top and a toothpick comes out clean when you test it by inserting it in the centre of the loaf.
You can add a little black pepper, garlic powder and mixed herbs.
Alternatively add 2 cloves garlic, a half courgette and chop all together in a food processor and then add whipped eggs and mix by hand. Because it is a wetter mixture it is suggested that it is baked in a pie plate so that it cooks a little better inside.
If you plan to use for stuffing a chicken or turkey, you can take out the courgette and add fresh sage, rosemary and thyme (or any other flavours you would like).
tbsp. 100% Pure Virgin Coconut oil
skinless chicken breasts chopped into pieces
oz brown lentils, rinsed and picked over
bunch spring onions, chopped
whole dried apricots (3 oz.), quartered
fresh parsley, chopped
tsp. fresh ginger, chopped
tsp. Salt, or to taste
tsp. EACH ground allspice, cinnamon, cumin and red pepper
water with 1 teaspoon of vegetable Bouillon powder dissolved
oven to 350°F.
the coconut oil in a frying pan
the chicken pieces with flour, shaking off excess.
to frying pan and cook until lightly browned, about 5 minutes.
Remove and place on a plate.
lentils, spring onions, apricots, raisins, parsley, ginger,
salt and spices to frying pan. Cook, stirring, for 1 minute.
to an oven proof dish.
Put the chicken on top.
Add water, cover and place in oven.
Bake 30 minutes, uncover and bake 20 minutes longer
or until chicken and lentils are tender.
organic grated carrots
8oz organic soft brown sugar
6oz organic virgin coconut oil
4oz organic plain wholemeal flour
2oz organic chopped walnuts
2 organic free range eggs
Grated zest of 1 organic orange
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
Beat all the above ingredients together and place in a baking tin greased with virgin coconut oil. Cook in preheated oven at 180oC / 350oF for 45 - 60minutes. (Check with a metal skewer - the cake is ready when it doesn't stick!)
LARGE BAKING POTATO PER PERSON (preferably organic)
CLOVE GARLIC PER PERSON (preferably organic)
1 DESSERT SPOON OF ORGANIC VIRGIN COCONUT OIL PER PERSON
Preheat oven to 200oC. Melt the coconut oil in the oven in a large baking dish. Peel and thickly slice the potatoes and the garlic and place them in the dish, making sure they are well covered with the melted coconut oil. Sprinkle to taste with organic sea salt. Check them after 20 minutes and turn. Cook for a further 20 minutes, or until crunchy (and very yummy!)
Virgin Coconut Oil goes very well in shakes and smoothies. Try it with strawberries, natural bio yoghourt, a generous serving spoon of coconut oil and just sufficient semi-skimmed milk to blend. Put all the ingredients into a blender and whiz until smooth. This would work well with any fruit combination. There are many excellent books on juices and coconut oil would work well with almost everything. If juicing vegetables, extract the juice first and then mix as above with natural yoghourt and coconut oil, but exclude the milk. Let your imagination run riot and have fun! Petrina - UK (Thanks to Petrina for this tip).