Sunshine Fruit Punch

I have been making a lot of yellow smoothies. I think a post about beta carotene is going to have to be in order.

Any way here is the recipe.

Ingredients:

2 mango longs (most resembles this variety here)

1/2 cup fresh diced pineapple

1 1/2 cup coconut milk

Method:

Blend all Ingredients together.

These mangoes are very sweet, but hairy. Straining the drink is preferred, but some people might not mind using it without straining. I however strain mine. Normally I would use another variety of mango but since they are the only variety my husband can eat, I decided to use them and make this shake for him.

If using another variety of mango that is not hairy, you can freeze the fruit and blend with cold milk.

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PS. if you notice the mango carefully, you will see that it is bitten. Well a little person who loves mangoes as much as I do stuck a bite in the mango

Oat meal pudding cups

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1 cup garbanzo flour

2 cup steel cut oats cooked

1 cup sugar

1 tsp cinnamon

1 tsp spice

1/4 cup coconut oil and cream

Method:

Blend oats and oil until smooth. Pour oats in a bowl and add remaining ingredients and mix until just combined. Spoon batter into greases muffin tins and bake until outside is golden brown and the pudding cups are springy when pressed and not soft.

Now, I am using a new stove that has temperatures between 185 band 260 and since I hate reading manuals, I have no idea what temperature it really is, but I am guessing that 300 would be the correct temperature.

Makes 18.

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Homemade Coconut Oil and Coconut Cream

I often make my own coconut milk since organic, fresh, “delicious” coconuts are readily where I am. Now using the term organic in relation to coconuts is so strange to me as the only images I have of coconuts is of them growing in backyards where people never used pesticides, but rather fertilized their gardens with cow, sheep or chicken manure or a combination of any of those. I also have images of coconut trees growing freely in gullies, on the shore line or in an area teaming with vegetation of all kinds, growing wild…growing free, unmolested by humans, except to pick them to sell along the streets….So all I know is organic, “normal” coconuts.

But I must confess before I go any further, I cannot use too much coconut, I cannot us raw coconut meat (no jelly, no hard coconut meat) and only coconut milk sparingly. And I definitely cannot drink coconut water. Growing up this was a bust at first since we had 3 coconut trees in our backyard and all the family would enjoy drinking this refreshing coconut water straight from the coconut or “beastly cold”. Me on the other hand preferred delicious tap water lol.

Anyway, I think that is enough of a trip down memory lane.

I got some coconuts and I made some milk with a few of them, but i still had 2 remaining. I wanted to make some milk to put in some oats and so I got one of the coconuts and shook it. Almost all of the water was gone. I cracked it open and there was literally about 1 tsp of water left inside, but it was still good- the meat inside was still white, just on the darker side.

So I blended it with 3 cups of water and made my own coconut milk. I put the coconut milk in the refrigerator and allowed it to chill for 6 hours to allow the cream to separate, leaving the oil on the bottom.

It looks scary in this poor quality pic, but most of my pictures are that way anyhow lol. I am slowly beginning to get better at taking pictures so soon I shall have some great pics posted.

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So now I have 2 ways to make coconut milk.

1) use a coconut with almost all of the water gone- you have to keep checking it to make sure it does not dog bad.

2) leave coconut meat out on the counter for about 3 hours.

Blend coconut meat with 2-3 cups of water and refrigerate for at least 6 hour but preferably for more than 24 hours.

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Mango, Strawberry Sunrise Smoothie

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I love mangoes and before my daughter was born and when she was too little to eat, I enjoyed being the only person in my house eating mangoes. Talk about seriously feeling a rush a happiness (food happiness that is) when I got mangoes and sat down to eat them all by myself.

Well, time has flown and now both children are eating mangoes. My consumption of this delicious, delectable fruit is now limited as I have to share with other mouths who eat faster than I do.

I got some mangoes from my mother and I luckily I managed to pry 2 mangoes from the clutches of the children and make this drink for breakfast.

Mango, Strawberry Smoothie

Ingredients:

2 ripe mangoes, peeled and diced,

5 frozen strawberries

2 cups 100% apple juice or you could juice your own apples.

Method:

Place all ingredients in a blender and process until smooth.

For those of you who do not have a high speed blender, you might have to add the liquid slowly to ensure that all the chunks of fruit are broken down.

Mango, Strawberry Sunrise Smoothie

Ingredients:

2 ripe mangoes, peeled and diced,

8 frozen strawberries

2 cups 100% apple juice or you could juice your own apples.

2 ripe bananas, frozen

Ice (approximately 1 to 2 cups)

Method:

Place fruits and a small amount of juice in blender and process until smooth. Add remaining juice and ice and pulse until desired consistency.

Serve immediately.

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