Growing up in the country in Jamaica, we always started our day with some sort of herbal tea. Peppermint was always one of my favorites. To this day, mint reminds me of the early morning excitement we used to have before going to primary school! We also used this tea as an herbal remedy for things such as upset stomach/nausea. While this recipe does not feature fresh mint, it does have fresh Granny Smith apples and it tastes absolutely wonderful. In fact, I’m off to make another batch right now!
Apple Mint Coconut Butter Bars Recipe
4 heaping tablespoons coconut butter
1 tbsp coconut oil
1 tbsp sweet raw honey
5-10 drops peppermint extract
5-10 drops almond extract
1 medium green apple, grated
1. Mix coconut butter, coconut oil, raw honey, peppermint and almond extracts together well.
2. Grate medium Granny Smith apple and mix in well.
3. Spread in a square baking dish or pie dish evenly and refrigerate for an hour or so.
Bok choy is a very popular vegetable in China. It has a mild taste and easily complements many dishes. It is the member of the cabbage family with the highest concentration of beta carotene, and also provides us with good amounts of Vitamins C and K, folate, and several trace minerals such as molybdenum and manganese.
Health benefits aside, it is also one of my favorite greens. My son absolutely adores bok choy and loves this time of year. In Florida, this is when we can get this stuff locally. We were lucky to find a lady who sells homegrown bok choy and a few others things for practically pennies. This is good, because my little one tries to get away with eating bok choy all day when it’s in season. He will easily eat it as an entire meal, so I take advantage and add in other great foods such as onions, bell peppers, saturated fats, olive oil and sometimes grated raw liver. Most of those foods offer plenty of immune-boosting antioxidants which are soooo important in our increasingly toxic world.
Buttery Bok Choy Recipe (Serves 1-4)
1lb bok choy
1 medium onion
1 red, yellow or orange bell pepper
At least 4 tbsp butter
Olive oil to taste
Sea salt and pepper to taste
1. Wash bok choy, onion and bell peppers. Then, chop ’em up.
2. In a reasonable sized skillet, put butter and onions and turn to med-low heat. Cook until onions are translucent and smell yummy.
3. Add bok choy, cook to desired tenderness, stirring every now and then. Add more butter if necessary/desired.
4. Add in bell peppers and cook an additional minute or so (longer if you prefer your bell peppers well cooked!).
5. Remove from heat, and add salt, pepper and olive oil to taste.
Do you eat bok choy regularly? How do you usually cook it? Let me know by leaving a comment!
I used to be a cake addict. No lie! When I was pregnant with my son 4 years ago, the doctors told me that I wasn’t putting on enough weight. They advised I eat more fatty things like cake, milkshakes, and mayonnaise. Well, I wasn’t a big mayonnaise fan but a diet of cakes and milkshakes sounded pretty good to me! Now I’m horrified by the diet I thought was healthy (I ate a solid dinner with meats, beans, and a variety of vegetables most of the time, after all).
Never again will I return to a diet like I had before, there are so many healthier alternatives to the things we love, plus now I’ve discovered the amazing health benefits of beef, dairy, eggs, coconuts, tallow, and other great things that provide nourishing fats for a developing baby. The diet of pregnant women, or women trying to conceive, should be made up primarily of these things chock full of healthy fats and fat-soluble vitamins!
But, of course, that doesn’t mean that we should not have delicious cakes and icings on occasions! We should definitely strive to have healthier versions. This glaze is very sweet but paired wonderfully with the triple layer sourdough carrot cake I made it for. I only used about half. With the rest, I may make some sort of drink or coconut bars. It’s stored in an airtight container in the fridge for now!
Pineapple Coconut Butter Glaze Recipe
1 Cup Coconut Butter
1 Cup Pineapple juice (canned is OK, but stay away from additives!)
1/4 Cup Sweet Raw Honey
1/4 tsp vanilla extract
1/8 tsp almond extract (optional)
1. Measure out one cup of pineapple juice and reduce to 1/4 cup on stovetop.
2. Mix 1 cup coconut butter with the reduced pineapple juice. It should still be slightly warm, but not hot, before moving on to the next step.
3. Add 1/4 cup of honey along with 1/4 tsp vanilla extract and 1/8 tsp almond extract and mix together well. It should be creamy and spreadable when done.
4. Frost your cake, then store any remaining in an air-tight container in the fridge.
If you try this glaze, let me know what you use it for by leaving a comment below!