The Culmination

It’s officially the week of CHFA West; the week in which I get to be on TV; the week in which I get to immerse myself in all things health food related; and the week in which all my hard work culminates!

For the past two months I have been working closely with my wonderful partners at Organika Health Products to deliciously debut their newest functional food products; coconut oil, coconut sugar, cherry concentrate and a fiber blend. Now, we’ve become really familiar, so you know very well that I am a part of the coconut tribe; in fact I love coconut so much, that not only is coconut oil my go to cooking oil, but my body moisturizer as well- so, yeah, I love coconut!

I was tasked with creating six recipes using all of Organika’s food products; and initially I was overwhelmed because of all the ideas swirling through my head. However, once I calmed the voices, I got to work on the task at hand. And if you follow me on Instagram, then you’ve likely seen all these dishes before; so, finally, here are the recipes!

 

Coconut Almond Crusted Shrimp

First I revamped one of the most popular recipes here on the Vitality Guide for Women, Coconut and Almond crusted shrimp. It didn’t require much tweaking; I simply added the ultimate fiber blend and coconut sugar to the breading. The fiber blend is completely tasteless so it didn’t impart any changes to the flavor profile; but the coconut sugar changed the face of the game! Simply put, this dish is a star!

1/3 cup raw almonds

1/3 cup unsweetened, unrefined shredded coconut

½ tsp salt

1 tbsp Organika Coconut Palm Sugar

¾ tsp red chili flakes

1/3 cup whole wheat flour

2 tbsp Organika Ultimate Fiber Blend

1 egg

2 tbsp coconut milk

8 shrimp

Preheat oven to 4000F.

In a food processor, combine the almonds, coconut, salt, Organika Coconut Palm Sugar and chili flakes; pulse until the almonds are pulverized and everything is one cohesive mixture.

In a bowl whisk the egg and coconut milk. Set aside. In another bowl, combine Organika Fiber Blend and whole flour.

Set up the breading station in the following order:

  1. Flour/Fiber Blend
  2. Egg/ Coconut Mixture
  3. Almond/ Coconut Mixture

Bread the shrimp by covering completely in flour, then coating completely in the egg mixture; and then coat in the coconut almond mixture. Be sure to coat the shrimp completely at every step, otherwise the breading will come off during cooking. Once all the shrimp have been coated, refrigerate for 10 minutes.

Bake on a greased rack, 5 minutes per side. Then switch the oven to a high broil and cook an addition 3 minutes; or until the breading becomes golden brown.

 

Blueberry Italian Soda

I’ve been told that I drink my calories; and I’m inclined to agree. I love smoothies, juices and sippers of all kinds. This Blueberry Italian Soda is heavenly by design; effervescent from the club soda; antioxidant rich from the blueberries; and sweet and rich due in large part to the coconut sugar and almond milk. This is a guilt free drink; that can be made guilty with the addition of spiced rum- hello summer sippin’!

Blueberry Syrup

1 cup Organika Coconut Palm Sugar

1 cup water

1 ½ cup blueberries*

In a pot combine all ingredients and on the stovetop bring to a boil. Reduce to simmer and cook for 10 minutes. Strain and discard the berries; set aside to cool.

*Any fruit can be used to create the syrup; however, avoid citrus fruits, as the syrup will curdle the milk in the next step.

  • Club Soda
  • Ice
  • Unsweetened Almond Milk

Fill a glass with ice. Add the chilled blueberry syrup until the glass is ¼ full. Add club soda until the glass is ¾ full; and finish with almond milk. Stir to combine.

 

Sweet and Spicy Nuts

Nuts are a go to snack for many, including myself; so, naturally, a nut recipe was in order. Sweet and spicy nuts are the perfect snack. Lightly sweet, lightly spiced; with the added benefit of extra fiber- what’s not to love?!

1 cup Organika Coconut Sugar

2 tsp salt

1 tsp ground cinnamon

1 tsp coarse black pepper

½ tsp cayenne pepper

1 large egg white

1 tbsp Organika Ultimate Fiber Blend

6 cups unsalted, raw nuts

Preheat oven to 3250F and grease a large sheet pan.

In a bowl, combine Organika Coconut Sugar, salt, cinnamon, black pepper, cayenne and Organika Ultimate Fiber blend; stir to combine.

In a separate bowl, whisk the egg white until it begins to form soft peaks, about 4 minutes. Fold in the spice mixture; then stir the nuts into the egg spice mixture. Toss to coat all the nuts. Line the nuts in 1 even layer onto the greased pan.

Bake for 25 minutes, stirring occasionally. Transfer the mixture to parchment paper to cool. The nuts will feel soft immediately out of the oven; but they will harden once cooled. Nuts can be stored in an airtight container for up to 2 weeks.

 

Raspberry Whole Meal Muffins

By all accounts I am not inclined to sweet things- I’ve always been a bit salty; but raspberry whole meal muffins have the ability to make even the saltiest among us a convert. This recipe is diabetic friendly, because white sugar has been swapped out in favor of the low glycemic coconut sugar; and these muffins are brimming with fiber, provided by the whole wheat flour and Organika’s fiber blend.

1 1/3 cups whole wheat flour

1 tsp ground cinnamon

1/3 cup Organika Coconut Palm Sugar

1 egg

4 ¼ oz melted Organika Coconut Oil

½ cup almond milk

½ tsp grated lemon zest

¼ cup frozen raspberries

2/3 cup Organika Ultimate Fiber Blend

Extra coconut sugar for sprinkling

Preheat oven to 350Of.

Sift flour and cinnamon into a large bowl. Stir in Organika Coconut Sugar and a pinch of salt. Make a well in the center.

In a separate bowl, whisk egg, Organika Coconut Oil, almond milk, lemon zest. DO NOT DO THIS STEP AHEAD OF TIME, coconut oil hardens very quickly. Pour the mixture into the dry ingredients; and stir to combine.

 

Spoon batter into muffin holes to 1/3 full, then add 2 to 3 frozen raspberries to the center of each muffin. Top with the remaining batter and sprinkle with extra Organika Coconut Sugar.

Bake for 20-25 minutes or until they are golden brown and an inserted stick can be removed clean.

 

Sweet Curry Spice

In addition to being salty, I have been known to be spicy too; I chalk it up to my Caribbean ancestry! My grandmother, who is gifted in the Caribbean culinary arts, very kindly gave me permission to share her curry spice recipe. I added coconut sugar to the mix and BOOM magic happened; the coconut sugar brings harmony and evens out the spice, managing to bestow a lovely richness to the blend.

1/3 tsp Madras Curry powder*

1/3 tsp regular curry powder

1/3 tsp cumin seed

Pinch of turmeric (about 1/8 tsp)

¼ tsp salt

1 ½ tsp Organika Coconut Palm Sugar

In a dry pan on high heat, toast the cumin seed until fragrant; 2 minutes. Remove from heat and grind into a powder. Mix the cumin powder with the Madras curry powder, regular curry powder, turmeric, salt and Organika Coconut Palm Sugar. Can be stored in an airtight container for up to 2 months.

*Available at any Indian Grocery

Using the Spice

Sweet Curry Kale

3 oz. kale, rib removed and chopped

1 tsp Sweet Curry Spice

¼ tsp unsweetened shredded coconut, toasted

½ tsp Organika Coconut Oil

Wash the kale very well and dry completely. Heat oil in a pan on medium heat; add the kale and cook, tossing to coat in the coconut oil for 1 minute. Add the sweet curry spice and cook an additional 2 minutes, or until the kale is completely wilted, sprinkle with toasted coconut. Serve with whole grains, like quinoa.

Tofu and Kale Rice Bowl

4 oz firm tofu

1 oz sweet curry kale

½ cup wild rice, cooked

1 tsp Organika Coconut Oil

1/3 tsp sweet curry spice

Slice the tofu in bite sized pieces, 2 in. cubes. Heat oil in a non stick pan heated to medium high heat; add the tofu and sweet curry spice and cook, stirring constantly, for 4 minutes; or until tofu is caramelized. Add the kale and wild rice; toss to combine and cook for an addition 3 minutes, or until everything is well heated. Serve hot.

Other Uses

Used to rub on chicken, beef and fatty fish.

 

Mixed Berry Recover Smoothie

A recipe creation project, done by me, would not be complete without a smoothie recipe. Using Organika’s sweet cherry concentrate, I created the perfect post exercise recovery smoothie. Hydrating, filling and brimming with antioxidants and gut loving probiotics; this smoothie is the perfect post workout reward!

1 cup coconut water

¼ frozen blueberries

½ cup frozen raspberries

1 tbsp Organika Sweet Cherry Concentrate

1 tbsp Organika Ultimate Fiber Blend

2 tbsp plain Greek yogurt

1 tsp Organika Coconut Oil

Combine all ingredients in a blender. Blend until smooth and free of lumps, about 1 ½ minutes.

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Ok, so, Thursday I will be on Breakfast Television Vancouver; set your PVR’s or DVR’s (we all have them) for 8:15 am and WATCH! And if you are in the Vancouver area, come out to the CHFA West expo and say hi to me at the Organika booth; I love to talk, and I would love to meet you!


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