COCONUT GREENS & A DESSERT

COCONUT GREENS

Ingredients

Bunch of green leafy vegetables (Kale, Collards, Spinach, Chard, etc.)
½ onion, chopped
3 cloves garlic, chopped
1 can coconut milk (you can also make your own fresh coconut milk)*
1 tbsp fresh or dry thyme
Braggs Liquid Amino to taste
1 pinch of salt or ½ tsp of your favorite low-sodium seasoning

Method

Cut greens into bite size pieces. Sauté onion and garlic in a little water. Add greens and simmer for 5 minutes, stirring occasionally. Add ½ to whole can of coconut milk and seasonings. Cover and let cook until green are nice and tender.


*Making Coconut Milk

Put a dry coconut in the oven at 250 degrees for 1 hour so that the flesh separates easily from the shell. Use a hammer and make a crack in the coconut, immediately pouring the coconut water into a cup. You can enjoy this drink as is, or cool in the fridge before drinking. Use the hammer to break the coconut until it is halved. With a knife, separate the coconut flesh from the shell. Cut the flesh into cubes and blend with a little water until it yields a while liquid. Squeeze the “milk” out of the mixture and use as needed. Save the dry coconut in the fridge for your cakes, carob balls** or other yummy desserts.


**CAROB BALLS

Ingredients

½ cup walnuts
1 cup raisins
2 tbsp carob powder
shredded coconut (optional)

Method

Process ingredients well. Grab a handful and squeeze, and then roll with your hands into balls. Roll in shredded coconut.

Makes 6