Coconut Mango Lassi with Turmeric, Rose & Cardamom

from Coconut Kitchen

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender
    Blender

Coconut lovers: I have a treat for you! Meredith Baird's stunning new book, Coconut Kitchen is all about coconut, and it's chock-full of incredible information, fabulous tips, and amazing recipes for using every single part of the coconut. Coconut is a miracle food, and can be used in a myriad of ways both internally and externally both as a medicinal food and a cosmetic, and Meredith covers them all! I crack open coconuts daily, and I find myself referring to this book constantly for inspiration to fan the flames of my coconut obsession.

Meredith shares all of the amazing health benefits of coconut - using coconut as a digestive aid, an immunity booster, a candida and psoriasis preventer, as an eczema treatment, to reduce inflammation, to balance cholesterol, and to help the body detox. She then moves onto all of the ways you can use coconut meat, coconut water, coconut milk, coconut sweeteners, coconut flour, and dried coconut flakes to make delicious milks and creams, butter substitutes, non dairy kefir, desserts, salads, main meals, appetizers, and snacks. There's also amazing recipes and tips for using coconut as a beauty aid: as a makeup remover, wrinkle and ago spot diminisher, for oil pulling, as a shampoo and conditioner, as a body scrub, sunscreen, face and eye cream, as a dandruff and scalp treatment, for stretch mark reduction, and so many other things. Meredith shares all of her tips on where to source coconuts, her favorite commercial coconut products, how to crack open a coconut, and a wonderful chart showing you uses for every single part of the coconut.

Meredith is such a talented chef, and the recipes are innovative and very easy to follow at the same time. Many of the recipes have just a few ingredients. Some of my favorites include: coconut water with Bulgarian rose and beet juice, the immortality latte, kefir ranch dressing, kefir mojito. kefir champagne, buckwheat with mulberrry and coconut granola, the CBLT (coconut bacon, avocado, romaine, and tomato), coconut caesar with romaine, dulse, and cured olives, hijiki and coconut seaweed salad, coconut curry hummus, parsnip noodles with coconut alfredo, coconut sushi hand roll, coconut hibiscus panna cotta, mint chip lip balm, coconut foot balm, and coconut and magnesium headache oil.

I really love a good lassi, and so I had to share this rose and turmeric-infused recipe that is so good for inflammation, and is really delicious. Meredith says, "A lassi is a traditional Indian yogurt-based beverage. Lassis are a blend of yogurt, water, spices, and sometimes fruit. Everything in this recipe is as close to the original as possible except for the substitution of fresh coconut yogurt and optional added sweetener. The flavor of this drink is exotic and intoxicating. If you have this for breakfast, you will set quite the tone for the rest of your day. Royal Sense® Bulgarian rose water (rose hydrosol) has enormous health and beauty benefits. Bulgarian roses are grown in the Rose Valley in Bulgaria where the roses are considered to be some of the most medicinal and beneficial in the world. Taken internally, rose water promotes healthy digestion, works as a detoxicant, balances energy and mood levels, and creates an overall sense of well-being. It is a cleansing and nourishing addition to a morning routine." I say, "this is seriously delicious!"

I was honored to blurb this book, and highly recommend it! It's like a coconut bible!

Get your copy of Coconut Kitchen and learn more about Meredith Baird.

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Coconut Mango Lassi with Turmeric, Rose & Cardamom

Coconut Mango Lassi with Turmeric, Rose & Cardamom

from Coconut Kitchen

Makes two 16-ounce glasses10 MINS

Throw all of the ingredients into your blender, and blast on high for 30 to 60 seconds until smooth and creamy. Tweak the lemon juice to get your preferred level of tang (depending on the yogurt you’re using) and add cardamom to taste.

Recipe adapted from Coconut Kitchen by Meredith Baird
Find delicious smoothie recipes in The Blender Girl Smoothies app
Photo by Trent Lanz; styling by Alicia Buszczak

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