Recipe Creation: Coconut + Almond Butter Milkshake

I don't know about you, but there is nothing more refreshing to me than an ice cold milkshake on a hot day.  I have recently discovered that I am completely obsessed with almond butter.  Like crazy obsessed. I have it at least twice a day (and blame it on pregnancy cravings). Anyhow, I figured nothing could be better than drinking my favorite food in the form of a frothy, creamy, and refreshing treat!  I decided to do some research, found a few versions on blogs I liked, and made a few changes.  Voila- liquid perfection!  Plus, it has healthy fat, fiber, and protein in it so it's totally a health food.  At least that is what I tell myself ; )

Serves 2

Ingredients:

• 5 large dates, pitted
• 1 14 oz. can of light coconut milk
• 1/4 cup almond butter
• 1 tsp. vanilla extract
• 2 cups ice
• (*optional- add Stevia, to taste)

Directions:

-In a high-powered blender or Vitamix, add all of your ingredients.

-Blend until smooth and creamy.

-Pour in two tall glasses and enjoy.

Restaurant (Re)creation: Arii Moana's Chilled Cucumber + Coconut Soup

I just got back from an amazing trip to the Bora Bora and this dish was inspired by a soup I had at the Four Seasons' signature restaurant, Arii Moana.  It was love at first bite.  It's the perfect soup for a balmy evening, totally ingredient driven, light, and refreshing.  Naturally, I went back home on a mission to bring Bora Bora's finest to my very own kitchen.  This soup is simple, straightforward, and perfect for spring!

Serves 2-4

Ingredients:

• 1 cup light coconut milk
• 1/2 cup coconut yogurt (plus extra for garnish)
• 2 large organic cucumbers, sliced in rounds and halved
• 1/4 cup shredded unsweetened coconut
• 1 tsp. kosher salt

Directions:

-Cut 1/4 of one of the cucumbers off, finely dice and set aside for later.
-Next, add the remaining sliced and halved cucumbers to a high powered blender or Vitamix.
-Pour the coconut milk and yogurt into the blender with the cucumbers.
-Add the shredded coconut and salt and blend to your desired consistency.
-Ladle into bowls and top with diced cucumbers and a dollop of coconut yogurt.

~Enjoy~

Restaurant (Re)creation: CK's Coconut Sorbet

These balmy days in San Francisco leave me craving my favorite refreshing indulgence: coconut sorbet.  What I love most about coconut sorbet is that it is creamy like ice cream (without the guilt factor) and it doesn't taste icy or watery like some sorbets.  My absolute favorite coconut sorbet is made at a restaurant called CK's in Hailey, Idaho.  Every time I am in the Sun Valley area I go to CK's, and every time I go to CK's I get the coconut sorbet.  Now you see why I had to figure out how to make this lovely treat in the comfort of my own home.  I did inquire about the restaurant's recipe, and while they did not divulge all of their secrets, they did tell me that the key ingredient that keeps it smooth and creamy is VODKA. Who knew?  So I did a little experimenting with my Cuisinart Ice Cream Maker and think this version is pretty darn tasty.  Hope you enjoy it as much as I do!

Serves 6

Ingredients

• 2 15 oz. cans light coconut milk
• 1/3 cup light agave nectar
• 1/2 cup unsweetened shredded coconut
• 1 tbsp vodka
• 1 pinch sea salt

Directions

-Place your ice cream maker bowl in the freezer ahead of time and make sure it is sufficiently frozen before use.

-In a large heavy bottomed saucepan, heat the coconut milk, agave, shredded coconut and salt.

-Bring to a simmer and remove from heat.  Let cool to room temperature.

-Place the mixture in the refrigerator for at least 2 hours. 

-Meanwhile, remove frozen ice cream bowl from the freezer and place it in the ice cream maker.

-Turn on the maker and pour in the mixture, adding the vodka last.

-Leave ice cream maker on for 15-20 minutes.

-Serve immediately or place in a container and store in the freezer to enjoy later!

CK's Real Food
320 Main Street South
Hailey, Idaho
(208) 788-1223
ckrealfood.com