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Dairy-Free Chocolate Coconut Ice Cream

Posted by Dr. Lori Arnold

15

Dairy-Free Chocolate Coconut Ice Cream

Gluten-Free, Dairy-Free, Sugar-Free, Vegan

Ingredients

1- 13.5 ounce can Full-Fat Coconut Milk (Not light coconut milk. I prefer organic brands like Natural Value as it does not contain carrageenan and other additives.)

10 pitted Dates (I use Medjool Dates. If they are dry, soak them in water first.)

1 cup Homemade Almond Milk (see recipe)

1/3 cup Organic Cocoa or Raw Cacao Powder

1 Tbsp Organic Pure Vanilla Extract

1 Tbsp Organic Almond Extract

Special Appliances:      Ice Cream Maker (I use a Cuisinart Ice Cream Maker)

Optional Substitution

Instead of Homemade Almond Milk: Use Unsweetened Vanilla Living Harvest Tempt Hemp Milk, it does not contain Carrageenan or other chemical additives.)

Instructions

  1. Refrigerate the can of Coconut Milk overnight. This step is very important!
  2. Add to high power blender (like Vitamix or equivalent) or food processor and puree until smooth: Coconut Milk and Pitted Dates.
  3. Add to blender and puree until creamy and smooth: Almond Milk, Cocoa or Raw Cacao, Vanilla Extract, and Almond Extract.
  4. Add the mixture to ice cream maker. If you do not have an ice cream maker, freeze mixture for about 60 minutes.
  5. Eat straight from the ice cream machine or freeze for later. You can freeze in individual containers and when you want a serving, defrost a container for 10-15 minutes to soften the ice cream.
  6. TIP: For chocolate lovers, add ½ cup Dark Chocolate Chips 5 minutes before ice cream machine is finished, or add to mixture before freezing. (I prefer Lily’s brand, as it is sugar-free and made with stevia and erythritol for sweetener).

Gluten-Free Chocolate Chia Coconut Balls

Posted by Dr. Lori Arnold

14

Gluten-Free Chocolate Chia Coconut Balls:

Gluten-Free, Dairy-Free, Refined Sugar-Free

Ingredients:

2 TBSP Chia Seeds

1 Cup Almond Meal (left from making Almond Milk)

1 Cup Raw Almonds (Ground)

5 TBSP Cacao Powder

½ Cup Coconut Milk Powder

3 TBSP Almond Nut Butter

3 TBSP Coconut Oil, liquified

1 TBSP Pure Organic Vanilla Extract

5 TBSP Coconut Crystals

½ Cup Cacao Nibs

½-1 Cup desiccated Coconut, for coating

Instructions:

  1. Soak Chia Seeds in ½ cup water over night at room temperature, to make chia gel.
  2. In a medium mixing bowl mix together ground nuts, almond meal, coconut milk powder, almond nut butter, coconut crystals and cacao powder. Use your hands to get the mixture well combined.
  3. Add vanilla extract to liquefied coconut oil and add to chia seed gel.
  4. Add the chia mixture to the mixing bowl and add cacao nibs to the mixture. Mix well with a spoon or your hands.
  5. Roll the mixture into smalls balls.
  6. Place the desiccated coconut in a small bowl. Roll the chia chocolate balls in the coconut until coated.
  7. Place coated chocolate balls in the fridge to harden.
  8. Depending on the size of the balls you make, this recipe will make about 50 treats.

Pan-Seared Mahi Mahi over Cauliflower Coconut Rice and Spaghetti Squash

Posted by Dr. Lori Arnold

9

Pan-Seared Mahi Mahi over Cauliflower Coconut “Rice” and Baked Spaghetti Squash

Gluten-Free, Dairy-Free, Sugar-Free, Low-Carb, Paleo

Ingredients

4 Wild Mahi Mahi filets, rinsed and patted dry

2 Tbsp Organic Coconut Oil

½ tsp Dill

Dash Himalayan Sea Salt, to taste

½ tsp All Purpose Seasoning Mix (I prefer Trader Joe’s 21 Seasoning Salute or Bragg’s Organic Sprinkle 24 Herbs and Spices Seasoning)

1 medium Spaghetti Squash

For Coconut “Rice”:  Follow recipe for Cauliflower Coconut “Rice” 

Optional:  Bragg’s Organic Hawaiian Fat Free Dressing and Marinade

Instructions:

  1. Preheat oven to 425 degrees F.
  2. Cut spaghetti squash length-wise down the middle and clean out “guts”. Place squash on baking pan, cut side down, and bake for 30-35 minutes.
  3. In a separate pot, prepare Cauliflower Coconut Rice according to recipe.
  4. Make sure the spaghetti squash is cooked completely before starting the fish.
  5. In a large sauté pan over medium heat add coconut oil. Once hot, add mahi mahi. Season each filet with dill, sea salt and all-purpose seasoning.
  6. Cook mahi mahi for 5-7 minutes, flipping each filet after 4 minutes. The fish will flake when done.
  7. When spaghetti squash is done, remove from oven. Take a fork and “loosen” the strands so it looks like spaghetti noodles. Place a bed of squash noodles on a plate.
  8. Next, add a ½ – 1 cup of the cauliflower “rice” on top of the noodles.
  9. Finally, top with a filet of pan seared mahi mahi. Garnish with your favorite fresh herbs like cilantro or parsley, or fresh mango slices.
  10. TIP: For an extra interesting flavor, I drizzle a little Bragg’s Organic Hawaiian Fat Free Dressing and Marinate and a pinch of sea salt over the dish before serving. It enhances the flavors.

Gluten-Free Coconut Cauliflower Rice

Posted by Dr. Lori Arnold

10

Gluten-Free Coconut Cauliflower “Rice”

Gluten-Free, Dairy-Free, Sugar-Free, Low Carb, Vegan, Paleo

Ingredients

1 Head Cauliflower, cleaned, stem removed, chopped roughly

2 Tbsp Coconut Oil

¾ cup Organic Canned Coconut Milk (I prefer Natural Value Natural Coconut Milk)

½ cup Unsweetened Coconut, finely shredded

Pinch of Himalayan Sea Salt

Instructions

  1. Add chopped cauliflower to a food processor and pulse until the cauliflower is “rice” consistency.
  2. On medium heat, add coconut oil and cauliflower to a medium pot. Mix well.
  3. Add coconut milk with a pinch of salt and mix well.
  4. Cook over medium heat for 10-12 minutes, stirring occasionally. Cook cauliflower until soft.
  5. Once cauliflower is soft, add shredded coconut and stir until well blended in the pot, and reduce heat to warm.
  6. Serve immediately.
  7. TIP: I like to serve this side with a flaky white fish like mahi mahi or halibut. Use this “rice” in any recipe that calls for a side of coconut sticky rice. If you want a little “sweeter” rice, add 1 tsp of Erythritol or a packet of Stevia, to taste.