Tag Archives: coconut oil

Coconut Kale Chips

Turning a vegetable into dessert has to be one of my favorite things in the world. I actually ate half of this as a fresh salad and baked the others into crispy treats.


1 large bunch kale
2 tbsp coconut oil
1 cup shredded coconut
NuNaturals vanilla stevia and sea salt to taste

Preheat oven to 275. Remove kale leaves from stems, massage remaining ingredients into kale leaves and place in a single layer on baking trays. bake for 20-30 minutes until crispy.

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Filed under coconut, Dessert, Recipes, Salad, veggie side dishes

Coconut Stir Fry and a New Adventure!

My tested-and-proven coconut opening method:

1. Place coconut on hardwood floor
2. Smash it with a hammer
3. Clean up mess
4. Nom

Seriously, if anyone knows something I don’t, I’d love your expertise (as fun as cleaning up the mess was…).

A few days ago, after cracking this baby open, I tweeted a cry for help. I wasn’t sure what to do with the thing! I’ve eaten fresh coconuts as-is before but I was hoping to do something more creative. Aubrey, if you’re reading this, you saved the day (and our dinner)! It had never occurred to me to put coconut in a stir fry but let me tell you: it was amazing!


4 cups of your favorite stir-fry veggies (I used 1 bunch broccolini, 1 white onion,and 4 small zucchini)
a pat of coconut oil
1 Tbsp cumin seeds
1 tsp red pepper flakes
2 tsp garlic powder
1/2 cup nama shoyu (or soy sauce of choice)
1/2 of a mature coconut

Chop your veggies and begin by cooking them over medium-high in the nama shoyu. They will get soft this way and you won’t have to use as much oil. Add more nama shoyu, if needed, to get veggies to desired doneness. Add a pat of coconut oil and spices. Stir a bit longer to incorporate the spices and crisp up the outside a bit. Add chunks of coconut at the very end, stirring just until warm. Feel free to throw this over some parsnip rice like we did in the Eggplant Curry.

I’m off on a new adventure!
As I type this, I’m sitting at the airport waiting to board my flight to Phoenix (ok, Mesa, but that doesn’t sound as glamorous ;)) for what I’m hoping will be a much warmer March than I would have in Washington. I’ll be living in a hotel room for the month and yes, my juicer is in my suitcase :). I’m leaving my beloved kitchen behind so you can expect recipes this month to be of the “travel-friendly” variety! I’m planning on posting a lot about travel and taking care of yourself when you’re in an unfamiliar space. I’ll share what I’ve packed, and what I stock my hotel mini-fridge with. The sunshine I’ve been lacking this Pacific Northwest Winter will (hopefully) be abundant and provide some inspiration for keeping things interesting around here!


Filed under coconut, Recipes, Stir Fry

Sweet Potato Croutons and Updates

Sweet Potato Croutons

Now that the cleanse is over and I’m full swing back into “normal” life, I thought I’d share what life looks like post-cleanse:

It looks pretty much exactly the same.

Except for a couple glasses of wine, I’ve done nothing differently. While I’m not interested in adding any density to my day (juicing ’til dinner is so working right now), a little variety might be in order pretty soon here. Sunbutter Stir Fry- here I come!

A couple other things to look forward to:

1. A sweet treat for Valentines Day: Molten Chocolate Beet Cupcakes. Stay tuned for the yumminess.

2. I just registered for Natalia Rose’s Advanced Detox Certification Training and could not be more excited. It isn’t until June, I just couldn’t wait to share!

And finally…the food!

These are the perfect salad topper for a delicious bowl of greens and avocado.


1 sweet potato
1 Tbsp organic butter or coconut oil
1 tsp dried sage
sea salt, pepper, stevia, and red pepper flakes

Preheat oven to 450. Dice sweet potato into crouton size bites. Melt butter or oil and toss with sweet potatoes and spices. Bake for 15 to 20 minutes.

P.S. Speaking of the SunButter Stir Fry- I submitted a version of it to the SunButter folks and it’s now up on their website!


Filed under Avocado Based, Potatoes, Squashes, and Starchy Things, Recipes, Rose Cleanse, Salad, Stir Fry

Questions for a Cleanser with Sarah Voiles

Today’s Questions for a Cleanser comes from Sarah of juice bar and dinner party fame ;) We’ve had a lovely time keeping each other updated on our cleansing experiences and I hope you enjoy reading her answers as much as I did! Also make sure to take a look at the tasty spaghetti squash recipe posted at the end, I had it as part of my dinner tonight and it was delicious!

Who are you?

Hello! I’m Sarah Voiles. I am a nanny in the beautiful Pacific Northwest. I have two very sweet kitties. I love to crochet blankets and scarves, read, watch documentaries and eat dark chocolate!

What were your reasons: physical, mental, emotional, spiritual, etc for embarking on the cleanse?

All of the above! However, I was especially excited for the support and added information I would get from Natalia, her team and all of the other amazing cleansers on this journey.

What detox symptoms, if any, have you experienced?

I’ve actually experienced quite a few detox symptoms. I’ve had times of being very tired, cold, night sweats, disrupted sleep patterns, I even had a random sore in my mouth that only lasted 24hrs. Thankfully, much of my detox symptoms were in the first two weeks of the cleanse. I will occasionally have days where I’m particularly tired but not nearly as often.

What positive changes have you noticed?

I have noticed many fantastic changes! Physically, I’ve leaned out a little, the whites of my eyes are brighter, my skin is more clear and has a glow to it. In general, I simply feel better and even happier. I feel like I have more mental clarity, the ‘foggy’ feeling I would often have is gone. The largest positive change I have noticed has been emotionally. So many emotional wounds surfaced. Big, small, really old, newish… many things I had thought I’d forgotten about came up and out. I’ve done a lot of journaling and crying and feel as though I’m so much lighter just from releasing all of those suppressed emotions. That has been my favorite part of the cleanse :)

What was your lifestyle like (regarding food and health) prior to the cleanse and what are you planning for after the cleanse?

Before the cleanse I had been following Natalia Rose’s Detox For Women for a couple of years, but not consistently. There would be periods of time when I would stray but always came back. My goal is to make the detox lifestyle my own for forever. My plan is to add a well combined lunch back into my day and juice until dinner at least one weekend a month. Someday I hope to adopt the juicing till dinner as my everyday lifestyle.

Are there any tips or inspiration you would like to share with fellow cleansers or those curious in a cleansing lifestyle?

Allow yourself to rest as much as necessary, especially in the beginning.

Don’t let the fear of success and feeling good frighten you.

Be well prepared! I find it hugely helpful to plan out my juices and meals 4-5 days ahead of time and get to the store so that I have everything on hand as I need it.

Know that you are likely to deal with a lot of emotional detoxing as well.

Do incorporate body brushing, Epsom salt baths, and colon cleansing!

Be very gentle and kind with yourself.

Spaghetti Squash A la Sarah:

A delicious spaghetti squash dinner- my version was made with romaine- I was out of spinach!

Spaghetti squash
1/2 Tb coconut oil
nutritional yeast to taste ( I usually use about 1/4 cup)
sea salt and pepper to taste
1 chopped garlic clove
a handful or two of fresh baby spinach

Cook up your spaghetti squash and toss in a bowl. Stir in the coconut oil until the squash is evenly covered. Then add the rest of the ingredients and mix until well incorporated and the spinach has had a chance to wilt slightly.

Thanks Sarah!

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Filed under Other People's Recipes, Potatoes, Squashes, and Starchy Things, Recipes, Rose Cleanse, veggie side dishes

Sunbutter Stir Fry and Three Days Left to Enter Giveaway

Sunbutter Stir Fry is not pretty. Sunbutter Stir Fry is, however, delicious. I could not seem to get an attractive shot of this dish but WOW was it amazing. There is somewhat of a Sunbutter obsession going on in this household (Dark Chocolate Sunbutter Cups anyone?) and I discovered that it makes an even better “peanut sauce” than peanut sauce! You can get the unsweetened version and sweeten with stevia if you would like but I used the regular kind for this recipe.


4 cups stir fry veggies (I used baby carrots, broccoli, snap peas, mushrooms, bamboo shoots, zucchini, and water chestnuts)
1/4-1/2 cup nama shoyu (or soy sauce of choice)
1/4-1/2 cup sunbutter
coconut oil
red pepper flakes
2 cloves minced raw garlic

Heat a bit of coconut oil over medium high in a large pan and add veggies, stirring for about five minutes. Add the nama shoyu and sunbutter until you get to your desired sauce consistency. Cook a few minutes longer in the sauce. Sprinkle in a pinch of red pepper flakes and some minced fresh garlic.

You have until the 31st to enter the e-book and Dessert Spice Giveaway, head on over here and leave a comment!


Filed under Recipes, Stir Fry

Christmas Feast Countdown Day 4 – Shredded Brussels with Chestnuts

This was my first time trying chestnuts! I don’t know why it’s never occurred to me to eat them but suddenly I was seeing them everywhere this season and absolutely had to try them! This dish turned out great and seems to be a good one even for brussel sprout haters (tried and tested ;) ).


1 cup cooked chestnuts, chopped
1 tbsp coconut oil
4 cups thinly sliced or shredded brussel sprouts
1 clove garlic

Saute garlic, coconut oil, and chestnuts for a few minutes over medium high heat. Add brussel sprouts and stir for just a few minutes more.

A fun side note: This is my 100th post! I’ve had a great time putting this blog together this year and am so excited for what’s to come :)


Filed under Potatoes, Squashes, and Starchy Things, Recipes, Salad, Stir Fry