No-Bake Coconut Chocolate Chewy Balls

Servings: 1 dozen
Preparation Time: 10-15 minutes

• 2 tablespoons butter 
• 1/2 cup  Gold Label Coconut Oil
• 1/4 cup raw honey
• 1/2 cup sugar
• 1/4 cup cocoa powder
• 1/8 teaspoon sea salt
• 2 teaspoons vanilla extract
• 2 cups shredded coconut

~In small to medium saucepan, add butter and coconut oil. Turn on medium-low heat and as the fats melt, stir in cocoa powder until mixed.  Cook about 2 minutes-ish. You'll know it's ready when the oil is all absorbed, the mixture thickens and becomes fudgy and shiny. 

~I also like to use less coconut oil then the recipe calls for since it always pools out during cooling if you use the full amount called for.

~Add in honey and sugar and continue to mix until sugar is dissolved and the mixture is smooth and thickens with a shiny appearance. (Be careful to not overheat or scorch the cocoa.)

~Remove pan from heat and add salt, vanilla and mix. 

~Add the shredded coconut and mix until all coconut is covered (the mix will become thick, similar to stiff cookie dough, as the coconut absorbs the moisture).

~Use a melon scoop or rounded measuring spoon to scoop out mounds and place on parchment paper. 

~Let them sit to cool and set up. 

~Can be placed in refrigerator to firm up more quickly.

Recipe submitted by Cherie, Kettle Falls, WA

Posted At : March 21, 2011 7:52 AM

http://www.freecoconutrecipes.com/index.cfm/2011/3/21/no-bake-coconut-cocoa-chewy-bites

Mango-Lime Granita No-Cook Recipes

Photo: Richard Gerhard Jung


Mango-Lime Granita

Martha Stewart Living, April 2002

  Yield Serves 4

  Ingredients

• 3 cups chopped ripe mango (about 3 mangoes)
• 1 cup water
• Juice of 2 limes (about 1/4 cup)
• 2 tablespoons sugar

Directions

1. Place chopped mango in the bowl of a food processor fitted with the metal blade, and process until smooth. Transfer to a medium bowl. Add the water, lime juice, and sugar, and stir to dissolve.
   
2. Pour mixture into a 9-by-5-inch deep-sided metal pan, and place in the freezer until nearly set, about 3 hours, whisking mixture every hour. Remove from freezer, and scrape surface with the tines of a fork until it is the texture of shaved ice. Return to freezer until ready to serve. Granita can be stored in an airtight container in the freezer up to 2 weeks.
   

         

Jicama and Orange Salad with Citrus-Cumin Vinaigrette - No Cooking Recipe

MSL Cookbook Vol. 2; The New Classics

   Jicama and Orange Salad with Citrus-Cumin Vinaigrette - No Cooking Recipe           

• Yield Serves 4

Ingredients

• 2 oranges
• 1 jicama (about 1 1/2 pounds), peeled and julienned
• 3 ounces baby spinach, rinsed
•  Citrus-Cumin Vinaigrette **** SEE Below for recipe****
• 
  

Directions

1. Using a sharp knife, cut both ends off the oranges, and remove the peel and pith. Slice the peeled fruit crosswise into B-inch rounds, and remove any seeds. Transfer slices to a large bowl, and combine with jicama and spinach. Toss with the vinaigrette, and serve immediately.
   
   
   
   • 
     

   Citrus-Cumin Vinaigrette

   Martha Stewart Living, April 2002

   Yield Makes 3/4 cup

   Ingredients

   • 1 teaspoon cumin seeds
   • 1/2 cup freshly squeezed orange juice
   • 2 tablespoons freshly squeezed lemon juice
   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon honey
   • 2 teaspoons Dijon mustard
   • Freshly ground pepper
   • Pinch of coarse salt

   Directions

   1. Toast cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Transfer to a spice grinder, and process until finely ground.
      
   2. Combine all ingredients in the jar of a blender; blend until smooth.
      
   
   

Cool Cucumber and Dill Soup - No Cooking Recipe

Cool Cucumber and Dill Soup

Serves 8

Ingredients

• 3 cucumbers, 2 peeled, seeded, and chopped, and 1 coarsely chopped, for garnish
• 1 1/3 cups low-fat yogurt
• 1 1/3 cups low-fat milk
• 2 tablespoons roughly chopped fresh dill
• 1/2 teaspoon ground coriander
• 1 teaspoon fresh lemon juice
• 2 teaspoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh mint

Directions

1. Process the cucumbers in a food processor until smooth. Add the remaining ingredients and pulse to combine.
   
2. Chill the soup in the refrigerator until cold, about 1 hour.
   
3. Divide among 4 chilled soup bowls and garnish with the chopped cucumber.
   

Cucumber-Mint Berry Salad - No Cooking Recipe

Cucumber-Mint Berry Salad

Ingredients

SERVES 8

• 2 cups plain soy yogurt
• 1/2 cup fresh lime juice
• 1/4 cup fresh mint, chopped
• 4 cloves garlic, minced
• 4 medium cucumbers peeled, halved lengthwise, and sliced crosswise 1/8-inch thick
• Salt and freshly ground pepper, to taste
• 1/2 cup raspberries

Directions

1. In a mixing bowl, whisk together soy yogurt, lime juice, mint, and garlic.
   
2. In a salad bowl, toss cucumbers with yogurt mixture. Season with salt and pepper. Chill in refrigerator for 15 minutes. Garnish with raspberries.
   

Sun-Dried Tomato and Artichoke Dip - No Cooking Recipe

Body+Soul, September Fall 2008              

Sun-Dried Tomato & Artichoke Dip

Prep Time: 20 minutes

4 - 6 Servings

Ingredients

• 1 box (9 ounces) frozen artichokes, thawed and chopped
• 1/2 cup feta, crumbled
• 1 garlic clove
• 2 teaspoons fresh lemon juice
• 1/2 cup sun-dried tomatoes (oil-packed), chopped, plus more for garnish
• 1/4 cup pine nuts, toasted
• 1/2 cup basil leaves, torn
• Coarse salt and ground pepper
• Whole-wheat baguette slices, for serving

Directions

1. In the bowl of a food processor, combine 1/2 cup artichokes, 1/4 cup feta, garlic, lemon juice, and 2 teaspoons water; puree until smooth.
   
2. In a medium bowl, combine tomatoes, pine nuts, basil, remaining chopped artichokes, remaining 1/4 cup feta, and reserved artichoke puree; season with salt and pepper. Garnish with sun-dried tomatoes, if desired, and serve on baguette slices. Store in an airtight container and refrigerate for up to three days.
   

Cook's Note

Enjoy the tasty, unexpected flavors of this recipe immediately, or allow the dip to mellow overnight.

Coconut Meat - No Cooking Dessert

Whole Living, July/August 2011              

Servings: 2

Ingredients

• 1 cup coconut meat (from 1 young green coconut)
• 3 to 4 tablespoons fresh coconut water
• Juice of 1 lemon
• 2 tablespoons blueberries
• 2 teaspoons raw honey, for drizzling

Directions

1. Puree coconut meat and water and lemon juice in a blender until smooth. Top with blueberries and drizzle with honey.
   

Cook's Note

To open a fresh coconut, cut away the outer husk of the top of the coconut until the shell is visible. Strike around the top of the shell with the heel of a chef's knife at a 45-degree angle. Pry the top of the shell off with the tip of the knife. Pour the liquid through a strainer into a pitcher. Use a metal spoon to remove the meat from the shell.

Chocolate Pudding - No Cooking Required

Whole Living, July/August 2011  Photo & recipe.              

Chocolate Pudding    

Serves 4

Ingredients

• 3 avocados
• 6 tablespoons cocoa powder
• 1/4 cup raw honey
• 1 teaspoon pure vanilla extract
• Sea salt

Directions

1. Puree avocados, cocoa powder, honey, and vanilla in a food processor until smooth. Sprinkle pudding with salt before serving.
   

Whipped Sorbet - No Cooking Recipe

Whole Living PHOTO & Recipe

                           Whole Living, July/August 2011              

Serves  2

Ingredients

• 3 bananas, peeled and frozen
• 1 cup frozen berries

Directions

1. Puree ingredients in a food processor until smooth. Serve immediately.
   

Ceviche Spring Rolls-No Cooking Required

MarthaStewart.com photo & recipe.

Ceviche Spring Rolls
Serves 8

Ingredients

• 6 ounces black cod, skin removed, thinly sliced
• ****blogger used Albacore or Salmon****
• 1/2 cup lime juice
• Sea salt
• 1 head tender lettuce, such as Boston, leaves separated
• 1 mango, peeled and thinly sliced
• 1 avocado, thinly sliced
• 1 red bell pepper, seeded and julienned
• 1/2 cup fresh cilantro leaves

Directions

1. Pour lime juice over cod in a glass baking dish. Season with salt. Cover and refrigerate until fish is opaque, about 30 minutes.
   
2. For each roll, stack two lettuce leaves and top with some cod, mango, avocado, pepper, and cilantro. Season with salt. Roll and slice in half.