Organic Chocolate Coconut Water

Cocozia Chocolate Coconut Water Review

 Ingredients: coconut water, coconut milk, cocoa powder, cane sugar; all organic).

     Get your chocolate fix without the guilt! 

Cocozia is Certified Organic, kosher, and contains no GMO's or preservatives. It has a dark, rich creamy taste than the regular coconut water. 

The taste is compareable to the Yoohoo chocolate drink but a more healthier, refreshing and nutritious version. If you are looking for a healthy treat to fulfill that delicious chocolate cravings, this is a perfect guilt-free way!

     A perfect addition to smoothies or ice cream shakes. The organic and dairy-free (vegan) plus hydration is an absolute plus! 

Buy here: Cocozia Chocolate Coconut Water, Organic, 16.9 Ounce (Pack of 12)

More Information:

1. Chocolate Coconut Water is organic, comes in 12 packs.
2. Contains a natural abundance of potassium, and magnesium, as well as other electrolytes.
3.  Its USDA organic Certified, Natural Chocolate Coconut Water.
4. Non GMO (Pending), Gluten-free, Vegan chocolate Coconute Water.
5. Kosher Chocolate Coconut Water is Non dairy.

Coconut Banana Muffins

Coconut Banana Muffins

Here is a simple, healthy, lactose free, diary free and scrumptious breakfast or a simple snack recipe. This banana bread muffins is no ordinary banana bread! It's infused with the deliciousness and healthy benefits of coconut oil along with the nutrients of the bananas. 

Ingredients:

• 2 cups flour or  gluten free Pamela's Products Gluten Free Artisan Flour Blend, 4 Pound
• 1teaspoon baking soda
• 1 teaspoon salt 
• 1teaspoon of cinnamon 
• 4 bananas mashed 
• 2 eggs 
• 1 cup brown sugar, packed 

 Kirkland Signature Pure Vanilla, 16 Ounce

• 1/2 coconut oil 
• 1 teaspoon of Pure vanilla extract
• 1/2 cup coconut flakes
• 1/2 cup slice walnuts (optional) 

 COCOZIA 100% Organic Virgin Coconut Oil, 16.9 fl oz Glass Jar

Start by Preheating the oven to *350 degrees. Greased 12 muffin tin with non-stick cooking spray. 

In a Large bowl, whisk together the flour, salt, baking soda and cinnamon. Mix it well. Pamela's Products Gluten Free Artisan Flour Blend, 4 Pound

Cream the coconut oil and brown sugar until well combine. Add eggs one at a time. Add mashed bananas, blend well. 

Stir in dry ingredients into wet ingredients, mix until combined. Stir in the pure Vanilla extract. Don't over mix.  Scoop batter in to prepare muffin tins, about 3/4th of the way full. 

Bake for 25 min or until golden brown.

Cambodian Authentic Hot & Sour Stew (Somlor Maju Krueng)

Cambodian Authentic Hot & Sour Stew (Somlor Maju Krueng)

Cambodian/Khmer Authentic Sour Soup Stew (Somlor Maju Krueng) is one of the most popular stew in Cambodia. Just about every restaurants serves it in the country. This is also our families favorite. This fine cuisine is made authentically and no ingredients should be left out because of the unique and complex flavors. 

Ingredients

• 1 lb. of your choice of Thinly sliced meat (pork spare ribs preferred, cut into bite sizes.)

buy it here 6 Fresh Lemon Grass

Stew Paste

• 1 package of minced lemon grass or 2 stem of minced lemongrass
• 3 to 4 garlic cloves
• 4 to 5 kaffir lime leaves
• 3 thinly sliced gangla         
• 2 teaspoons of Turmeric powder
• 2 Large Mexican Red Chili, soaked in hot water. (seeded is optional)

For the Veggies:

• about 6 to 7 Thai egg plant, Chopped into 4s and soak in ice water.
• About 1/2 to 1 lb. of On Choy (trokun), leafs and stems separated. (cut the stems about 3 to 4 inches)
• 4 Jalapeños (Or Thai Red Chili) cut into thick slices, seeded is optional (spicier with seeds).
• 1 bunch of holy basil or slirk ma'rass leafs

Source unknown

  *** Tips: Washing the veggies with 1 cup of vinegar in about 1 gallon of water for 10 minutes in the sink will remove wax and dirt. This method works great for all fruits and vegetables.***

Season With:

N0 Rice

• 2 tablespoons of Fermented Mud Fish Paste (Creamy, no rice added)
• 2 cans of 12oz chicken stock/soup
• 24 oz of water
• 2 tablespoons of Tamarind liquid (adjust to taste)
• 4 tablespoons of Chicken granulate or MSG
• 4 tablespoons of olive oil

*If there is no fermented mud fish in hand, fish sauce can be subsituted. This is the brand I use;
 Three Crabs Brand Fish Sauce, 24-Ounce Bottle

Directions:

In a mortar or blender add 1 package of minced lemon grass,  garlic clove, kaffir lime leaves, thinly sliced galanga, Turmeric powder and pound with the pestle until well grounded or if you're using the blender, add 1/4 cup of chicken stock into blender until everything is well combined.

In a large Cast iron pot (is highly recommended) add in the olive oil and meat. Traditionally pork spare ribs (chopped into bite sizes), beef and chicken is preferred. Cook the meat about half way through, add the Stew paste and cook the meat thoroughly. Add in the fish paste and stir well. Pour in the chicken stock and bring it into a boil, cover for about 5 minutes.
 
In a blender add in the Soaked Chili peppers. Seeding is optional but it will be spicier.  Pour about 24 oz of water. Blend until smooth. Stir into the pot and bring it into a boil for about 5 minutes. 

 Stir in the Tamarind liquid or powder (watch the sodium, gradually pour and add to taste). Stir in the Chicken granulate or MSG.


**One of my favorite Chicken Granulate that I regularly use is this Knorr brand. It's low in sodium.

 

Click for more info Knorr Granulated Bouillon, Reduced Sodium Chicken 7.9 oz 

Or  for a gluten free plus sodium free option I highly recommend this product, it's inexpensive and besides healthy, its also delicious as well!

Herb-Ox Bouillon Cubes Chicken Bouillon 25 Ct 3.33-oz (Gluten Free)

Adding the Veggies:

 Thai egg plant, Chopped into 4s and soak in ice water. This will remove the brown sap that usually browns the eggplant. It's optional. 

Add in the Thai eggplants, when it's about half way cooked, add in the thick sliced Jalapeños (Or Thai Red Chili), seeded is optional for extra spiciness, stir well. Stir in the On Choy (trokun) stems. Give the stems about a minute to cook then add in the leaves and holy basils. Stir and cover for a couple of minutes until the leaves are cooked. Serves with white Jasmine rice. 

Plantain wedges with honey

Plantain Wedges with Honey

Healthy Plantain with honey with a touch of cinnamon is a light healthy snack or desserts. Not only that its delicious but it has many healthy benefits such as fiber, vitamins, folates and many other benefits.

Ingredients

 Fresh Whole Plantains 5lb

• 1 Plantain, cut into wedges
• 2 tablespoons of olive oil
• 1 pinch of salt
• 1/2 a teaspoon of cinnamon 
• 3 tablespoons of water
• 2 Tablespoons of organic honey

 3 Kirkland Signature Clover Honey Bears- 1 Lb 8 Oz-(three)

Cooking Directions

1. On medium heat, drizzle in the olive oil. Once the pan is heated, place the wedges flat size down. Sprinkle a pinch of salt and a couple dashes of cinnamon. Flip the plantian wedges once the bottom turns a golden brown. Add in the water and cover until the water evaporates. After the other side of the plantian turns a golden color, remove to a plate and drizzle on the honey with a couple of dashes of cinnamon (optional).

Pico De Gallo

Pico De Gallo

Pico De Gallo is just one of those versatile salads that goes well with just about anything! This version can be use on tacos, Chips or just by itself. This side dish works as a great appetizer and makes a wonderful late night healthy snacks with multigrain chips!

Pico De Gallo

Ingredients

• 1/2 a head of thinly shredded green cabbage
• 1/4 a head of thinly shredded purple Cabbage
• 1/4 cup of thinly sliced sweet yellow onion
• 1 Diced roma tomato
• 1 stem of spring onions, thinly chopped
• 1/2 cup of of chopped Cilantro
• 1 thinly julienne sliced or diced Jalapeno, seeded
• 3 tablespoons of olive oil
• 1/2 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of paprika
• 1 juice of lime

Cooking Directions

In a large bowl, Add in the green and purple shredded cabbages, yellow onions, julienne/diced jalapeno and toss it a couple of times. Follow by the diced tomato, spring onions and cilantros. Give it another couple of tosses.

Drizzle on the olive oil. Sprinkle on the salt, black peppers, paprika and squeeze on the fresh lime juice. Toss all the ingredients together untill everything combines.

Easy Baked Tilapia

Simple healthy baked Tilapia right on the grill, oven or fried. Serve with the Green Mango Herb Salad to complete your healthy meal.

Baked Tilapia Ingredients

• about 2 lb Tilapia
• 1 stem of lemon grass, cut into 3 equal parts
• 3 to 4 tablespoons of Cloves of garlic, unpeeled
• 3-4 kaffir lime leaves
• 1 teaspoons of salt
• 2 teaspoons of ground ginger
• 2 teaspoons of ground black pepper
• 1 1/2 teaspoons of paprika
• 4-5 tablespoons of olive oil, divided
• 3 long pieces of foil

Lemon grass and Cloves of Garlic

Kaffir Lime Leaves

Cooking Directions


Start by stuffing the fish cavity with the lemon grass, garlic cloves and the kaffir lime leaves. Sprinkle on the salt, ground black pepper, ground ginger and paprika. Massage the fish thoroughly.

On the foil, drizzle 2 to 3 tablespoons of olive oil and place the fish in the middle. Wrap the fish securely and bake on a grill or oven at 425 degrees for 40 minutes. Flip the fish at 20 minutes and continue to bake for another 20 minutes.

Grilling Tip:

For a perfect grilled fish instead of baking. 
Use a BBQ rack and brush it with olive oil. This prevents the fish skins to peel off. Cook 20 minutes aside at 425 degrees. 

Let the fish rest for a couple of minutes and serve with the delicious, healthy Green Mango Herb Salad.

VIDEO TUTORIAL

Green Mango Herb Salad

Green Mango Herb Salad

 Green Mango Herb salad is a scrumptious and healthy side dish that goes very well with baked or fried fish. One bite and you will fall in love with the flavors and dances in your mouths. This is on of my favorite side dish when I was a kid. I also included a video tutorial below. 

Green Mango Herb Salad

Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes


Ingredients

Thai chili peppers & Spring Onions

• 2 cups of shredded Green Mango
• 2 to 3 handful of Herbs
• 1 Stem Sliced spring onions
• 1 minced garlic
• 3 to 4 minced Thai chili peppers ( more or less depends on your level of preferred spiciness)
• 3 teaspoons of sugar
• 5 tablespoons of fish sauce Squid Brand Fish Sauce, 24-Ounce Bottle (Pack of 2)
• 2 teaspoons of Msg (optional)

Fish Sauce

Green Mango

Herbs

Cooking Directions

Shredded Green mango

1. In a large bowl, Add in the shredded green mango, toss in the herbs and spring onions. Follow by the minced galic and minced chillis peppers.
2. In a small bowl, add in the fish sauce, sugar and Msg. Stir in the garlic and minced Thai chilli peppers. Stir the sauce until the sugar dissolves.
3. Drizzle the dressing gradually and toss the salad until the dressing compeletly cover the salads. Serve well with baked, fried or grilled fish.

Video Tutorial

Dairy Free Chewy Oatmeal Cookies

Banana Oatmeal Cookies (dairy-free/gluten free)

Looking for a healthy, simple and delicious snack? These Dairy free oatmeal cookies will satisfy your sugary sweet cravings! Just a few simple ingredients for this easy recipe and you be on your way to a tasty healthy treat for the family to enjoy. Make this oatmeal cookies recipe gluten free! Although oats are naturally gluten free, the process in facillities that handle wheat may contaminate it. So processed Oatmeals may contain traces of wheat. To be safe, make sure to look for the certified gluten-free oats, especially if you're intolerant to gluten. 

INGREDIENTS

Makes about 8 to 10 cookies.

• 2 ripen banana, mashed

• 1 cup of brown sugar

• 1 teaspoon of vanilla extract

• 2 teaspoon of cinnamon 

• Pinch of salt 

• 2 cups of instant oatmeal 

• Baking spray 

• Parchment paper

Preheat oven to 325 degrees

Prepare a Cookie sheet line it with parchment paper and spray on the baking spray. 

Start by mashing 1 ripe banana.Then add in the cinnamon, brown sugar and instant oatmeal.

 Mix all the ingredients well then add in a pinch of salt follow by the vanilla extract.

Add about a teaspoon full on to the prepare cookie sheet.. 

 Bake about 20 to 25 minutes until the edge is golden brown.

Set out for a couple of minutes to cool the cookies down and enjoy!