Tag Archives: Coconut

Alkalizing Lemon & Lemon Mousse Parfait

Alkalizing Lemon- Lime Mousse Parfait                                      Serves 4-6

¼ cup fresh squeezed lime juice (key limes are best)

¼ cup fresh squeezed lemon juice

1 large ripe avocado

¼ cup honey or to taste (or powdered stevia for non-sugar version)

dash sea salt

1 teaspoon vanilla extract or flavoring

1 cup homemade coconut whipped cream or Truwhip, divided (see below)*

1 cup fresh blueberries or blackberries

Garnish with mint leaves, lime or lemon wheels or just a little zest

In standard food processor pulse avocados a few times to cream, then blend in lime and lemon juices, honey, vanilla and salt until very smooth and creamy.  Add 1/2 cup whipped cream and pulse a few times just until incorporated.  This can all be done with an electric mixer as well, just cream the avocado first and fold in cream last.  Refrigerate at least 30 minutes before serving.

When ready to serve, layer berries, mousse, and whipped cream anyway you want into pretty parfait glasses and garnish.

This is an amazing, taste bud tantalizing experience!  The best part – It is actually helps to balance the body’s pH!

Homemade Coconut Whipped Cream                                                      Serves 4 – 6

1 cup coconut cream*

2 teaspoon honey (or 1 teaspoon powdered stevia for a “no sugar” version)

1 teaspoon vanilla

½ teaspoon lemon zest

Large chilled stainless bowl

Remove coconut cream from 1 can of chilled full fat coconut milk. (*Note:  Allow can to sit undisturbed for at least 48 hours to allow the water and cream to separate. I keep a can on hand in the fridge at all times). Open can and scoop the cream off the top into your cold stainless bowl, (water will be at the bottom of the can – save for a smoothie). Add honey, vanilla and zest. With a hand held mixer or stand mixer, whip the cream until light and fluffy.  Keep cold until ready to serve.

Truwhip is a packaged coconut whipped cream (like cool whip).  It can be found in the freezer section of your whole foods store.  It’s really delicious, but does contain a little sugar.  After detox, this is a convenient alternative to homemade.

Alzheimer's Cure?


This is extremely encouraging!  Maybe further proof that food can heal you or kill you.   Or, more eloquently said  –

 “The food you eat can be either the safest and most powerful form of medicine

 or the slowest form of poison”. – Ann Wigmore

I don’t know anyone who doesn’t like whipped cream, even though they may not admit it!  This recipe takes this guilty pleasure to guiltless ecstasy.   So easy and sooooo delicious!  Enjoy…….

Mocha Almond Mousse

CAN we get the BPA out of our CANS – PLEASE!!!


I had a lot of fun last night presenting a Valentine’s Day cooking class at a local chiropractor’s office.  Of course, dessert is a must for such a sweet occasion.  My favorite desserts are chocolate and ice cream – in that order. I’m in love with coconut ice cream and I make a homemade version which I taught in this class.  Here’s my dilemma – to make this beautiful, creamy dessert I need full fat coconut milk and it comes in cans containing BPA, as do all canned fruits and vegetables with few exceptions.  The 2 brands that don’t have BPA are not sold in my area (I guess I can mail order it – what a pain!).

I really thought after the ban on baby bottles with BPA, industry would naturally follow suit – NOT!  Until people start voting with their pocketbook, we probably will not get rid of this dangerous chemical in our food supply.  Profit rules industry!   Sending a clear message to industry by boycotting canned foods is a surefire way to let them know we will not tolerate BPA in our food.  When profits plunge – they WILL get the message….Good food for thought.

I know I’ll get the argument “canned produce is cheap” and “I can’t afford fresh or frozen”.   Buy fresh produce locally, in season and on sale for the best price.  When it’s really cheap – FREEZE!  (more on that later).

So where am I going with all of this – I just found a great recipe for homemade coconut milk.  I am so excited – I can’t wait to try it.   (courtesy of chris kresser.com)



  • 4 cups water
  • 1.5 – 2 cups unsweetened organic coconut flakes or fresh


  • Heat water until hot (but not boiling).
  • Add shredded coconut and water to blender or processor.
  • Blend on high for several minutes until thick and creamy.
  • Pour through a fine mesh strainer to filter out the coconut pulp, then squeeze through a cheese cloth to filter the smaller pieces of coconut.
  • Drink immediately or store in the fridge.  Use within 3-4 days of making for the best flavor and texture. *

*patience thinks you can probably freeze it as well.

The Experiment:   I’m sure this milk is delicious, but will it perform like canned coconut milk.  Will the fat separate from the liquid when chilled?  I need the fat only for my ice cream.   Stay tuned or you might beat me to it.  Let me know if the experiment works and if it does, use it in my ice cream recipe below:

Homemade Cherry Vanilla Ice Cream:   (Diabetic Friendly & Vegan)         Serves 5

1 can coconut milk (very cold and do not shake or tip)

4 tsp stevia

dash of sea salt

2 tsp vanilla flavoring

2 ½ cups of frozen pitted cherries (thawed slightly)

¼ cup toasted raw nuts (optional)

Nutmeg for garnish (optional)

  1. Scoop cream from top of opened can of milk or punch hole in bottom of can to drain out the water so only cream is left in the can.
  2. Place cream, sugar, salt, and vanilla in large bowl and whip on high-speed until well blended and thick or whisk aggressively.  Fold in fruit.  Allow fruit to freeze milk for a few minutes before serving.

Serve immediately or freeze. Top with toasted raw nuts and dash of nutmeg.

Note: Do not shake milk or turn upside down before opening.  You want the milk and cream to separate.

This ice cream is as good as it gets!  Creamy, fresh, and fabulous with no cranking required!