COCONUTS?
August 05, 2009
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These COCONUT CREPES are a favorite in our home. They have become a classic request for birthday breakfasts. The crepes are made from the baby thai cocunut meat and bananas, dehydrated into shells that are similar to fruit roll ups. The filling is comparable to whipping cream with fruit. The 'whipping cream' effect is made with blended baby thai coconut meat with fresh fruit stirred into that before filling and placing in a dehydrator for an hour to warm up. These crepes are shown filled with the 'cream', strawberries, and mangos....topped with raspberries (fresh from our garden, as well as the strawberries which are inside the crepe shells) and blueberries right before serving. The crepes can be served with warmed up grade b maple syrup, or agave flavored with maple flavoring. |
| COCONUT used in another form. This is a BAVARIAN CREAM torte. The crust is created with dates and pecans pressed to form the bottom layer. A cocunut cream filling is the middle layer. This particular dessert is topped with the raspberries and strawberries that are plentiful in our garden, but it can be topped with any fruit . The fruit topping has been thickened with psyllium husk powder. Fresh fruit that has been glazed with agave and added right before serving can add a special effect. |
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Jaylene Johnson is a shining example of what she teaches. Her vitality and passion for healthful living is an inspiration to us all.
-Cherie Soria, director of Living Light Culinary Arts Institute and author of Angel Foods..Fort Bragg, California
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I have taken quite a few of Jaylene's classes and learned and enjoyed every one of them. I could not believe how simple and fun it could be. Jaylene is the raw food guru!!!
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I hope to be able to go to more of Jaylene's classes, and eventually, to eat completely like Jaylene. Jaylene is truly an inspiration and example to me, and her passion for raw organic food has inspired me with that same passion.
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