Pumpkin Coconut Almond Face Mask

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This face mask looks amazing, I mean love anything containing pumpkin (the same goes for almonds and coconuts so..) so when I saw this at “The Kitchy Kitchen” it pretty much made my day (thank you Diana for sending me her blog). Let’s hope it’s as amazing as I think it is

Ingredients

1/4 cup pumpkin puree

1/4 cup whole milk

1 tablespoon honey

1 tablespoon cinnamon

2 tablespoons coconut oil

2 tablespoons almonds (grind in food processor until powdery)

Mix all ingredients together to form a paste and apply to skin using fingers.  Leave on for 30 minutes and then wash off.  (You can also change the coarseness of the almonds to make this more of a scrub.)

 

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Homemade Coconut Kefir

I love kefier yoghurt and anything that has to do with müslie, it’s my go to breakfast. While living in Sweden I loved the unsweetened oat yoghurt in the morning, but I’ve had trouble finding a yoghurt I like in Australia. The soy yoghurts all have sugar in them and when I asked for a plain one I was given vanilla… vanilla isn’t plain! So I go with coconut, it doesn’t have the sour taste I like but what can you do.

When I saw this post while browsing this blog, I knew I had to try it! Kefir AND coconut, the two best things in life (or at least when it comes the breakfast..)

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Coconut Kefir

from the wellness warrior

To make kefir you need “kefir grains” they are re-usable and multiply, to see where you can find the please go the the original post here

1. Add 1 tablespoon of fresh kefir grains to 1-2 cups of coconut milk.

Note: I made my own coconut milk by blending 1 cup of shredded coconut with 2 cups of water and straining the liquid through a nut milk bag.

2. Combine the grains with the coconut milk in a glass jar. Cover with a cloth secured with a rubber bad and let it sit on your bench (a warm environment is best for fermenting) for 12-24 hours. Give your kefir a few shakes or stirs after about 12 hours.

3. Once the coconut milk has thickened and has a slightly sour flavour, it has turned into kefir. Strain the mixture through a fine plastic strainer to remove the grains. Store kefir in the fridge and enjoy.

Blueberry Coconut Pecan Breakfast Cookies

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This is probably the best idea ever! It’s everything you want in the morning, disguised as a cookie! (exept when it’s freezing and you want something warm.. like today!) Great for those mornings when you don’t have time to cook something but don’t feel like a cheese sandwich to go.. And they are semi-healthy!!!!

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Blueberry Coconut Pecan Breakfast Cookies

1 1/2       cups gluten-free rolled oats
1             cup unsweetened coconut flakes
1             tablespoon golden flaxmeal
1/2          teaspoon salt
3/4          cups coarsely chopped pecans
1/2          cup dried blueberries
3             very ripe bananas, mashed
1/4          cup coconut oil, warm enough to be liquid
1             tablespoon agave nectar
1             teaspoon vanilla extract
Cooking spray
Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.
Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.
Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.
Yield: about 15 cookies.

Yumm!!

 

Coconut Water Shaved Ice With Strawberry Basil Syrup

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1 pint strawberries, quartered
2 tablespoons basil, torn (about 4 large leaves)
1/2 cup sugar
Pinch of salt
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
1 pint coconut water (from a box is fine)

Pour coconut water into ice cube tray and freeze.

Cut strawberries into quarters. Combine in a pot with sugar and 3/4 cups water. Bring to a boil over high heat, turn heat to low and simmer 10 to 15 minutes, until tender. Strain and discard solids, and refrigerate syrup until completely chilled, at least 2 hours.

Pop the coconut water cubes into the blender and crush until fine.  Scoop into a cup or bowl and drizzle with syrup.  

Enjoy!

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