We’re well into the month of March, and I just realized I have yet to post a GREEN recipe!
Let’s remedy that, shall we?
Since completing my culinary class with Doris earlier this year, I’ve been completely obsessed with ginger-flavored puddings. This is surprising, because up until recently, I didn’t even think I liked ginger. Now, her Korean Yam Pudding is one of my all-time favorites! But, when I’m craving something a little lighter, I’ve been known to sneak some leafy greens into my pudding– adding extra vitamins, raw enzymes, and a lovely, bright green color to my lunch.
And let’s not forget the many benefits of incorporating coconuts into our diet! Loaded with lauric acid (also found in human breast milk), and known for it’s anti-fungal properties, coconut is also thought to boost thyroid function–> which can aid in your weight loss efforts!
In the 1940′s farmers tried coconut oil to fatten their animals but discovered that it made them lean and active and increased their appetite. Whoops! Then they tried an anti-thyroid drug. It made the livestock fat with less food but was found to be a carcinogen (cancer causing drug). In the late 1940′s, it was found that the same anti-thyroid effect could be achieved by simply feeding animals soybeans and corn. [source]
Are we ready to eat some coconut now?
I sure am.
Raw Coconut Ginger Pudding
inspired by Doris’s Korean Yam Pudding
1 cup fresh young coconut meat
1 cup fresh coconut water
1-inch piece fresh ginger, peeled
2 handfuls fresh spinach
1 teaspoon vanilla extract
NuNaturals liquid stevia, to taste
This recipe is very forgiving– as most raw recipes are– so don’t worry if your measurements aren’t precise. Really, the only thing you have to worry about is opening the coconut!
As you can see, I just hack away at it with my cleaver (with my other hand safely behind my back) until I have a “lid” to open. Very professional.
*Note: Some Whole Foods and other natural grocery stores carry frozen coconut meat and water already prepared, if you would prefer an easier option.
Scoop all of the coconut meat into a high-powered blender, trying to avoid the large chunks of shell, but not worrying about any small little bits–> the VitaMix can more than handle those! Add a cup of the coconut water (there may be extra leftover for drinking!), along with the rest of the ingredients, and blend until smooth and creamy. Use the liquid stevia to adjust sweetness to taste.
And feel free to lick the bowl.
Who needs luck when you’ve got this delicious pudding keeping you healthy and satisfied?
Reader Feedback: Do you feel comfortable opening coconuts? Do you incorporate coconut into your diet often? I used to be terrified of opening coconuts! And I still lock Yasha in another room when I use my cleaver–> I’m scared of accidentally sending my knife flying across the room! But, they really aren’t too challenging, once you get the hang of it. Mature coconuts, on the other hand, are a whole different story. I’ve never been brave enough to try opening one of those!