RAW Living and Learning

Lately I've been blessed with fresh, green, Florida coconuts from my neighbor's trees. We enjoy drinking the coconut water and also using the coconut meat in our raw, vegan recipes. Several days ago, on Instagram, I posted a smoothie that I made for the children utilizing both the coconut water and the fresh coconut meat. I decided to top it with some homemade, dairy free whipped topping just to surprise them and to make it extra decadent.  In order to make the whipped topping, you must plan ahead because the coconut milk you use must be chilled completely so that you can take the heavy cream off of the separated liquid below it. To do this all you need in one can of full fat coconut milk. Open the can and pour the contents into a glass jar. Refrigerate until it separates and the thick cream is floating on the top. I like to let mine chill over night. Remove the thickened coconut cream and put into a bowl. Then using an immersion blender, whip the cream with 1 tsp of pure c...

In a previous post I hacked into my first young Thai coconut and said I'd share a post about some local green coconuts I was fortunate enough to get. Effortless foraging for this coconut involved watching the tree trimmers cut down the neighbor's coconuts and then mustering up enough courage to ask the man for 6 coconuts. I used a hacksaw to saw off the stem, then I hammered a screw driver into the top. Turned it upside down over a strainer and decided to use the coconut water in a simple 4 ingredient raw soup. Raw Cucumber Soup by Elizabeth @ rawlivingandlearning.blogspot.com Water from 1 green Florida coconut (or young Thai) 1 large cucumber 1 sprig of fresh dill 2-3 soaked and pitted Medjool dates Blend all of the ingredients in a blender and enjoy! You can imagine how wonderful this tasted on a hot and humid summer day. +JMJ+ Today I am grateful for effortless foraging.