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These Healthy Mint Fudge Cookies were a newsletter exclusive last year about this time! Make sure you join my newsletter so you never miss a recipe!

Yesterday was a highly unusual Tuesday, but so great! Zoe babysat while Andrew and I had meetings in LA all day Zoe and I do commercials and print, and I had a print audition yesterday. I hadn’t intended on getting into commercials and print after Zoe did, but when some friends of ours filmed a pilot episode for TV at our house last year, I loved it so much!

After the audition yesterday Andrew and I had lunch in Larchmont, one of my favorite parts of LA. We went to Burger Lounge because they have the best burgers in the entire world there, and their gluten-free buns are fantastic. I always get the classic burger. YUM.

After lunch we went to one of the stores that carries Andrew’s pins, near Silverlake. It was SO stinkin cute!! I got a print for the kitchen. From there we met some friends who we work with for drinks in Glendale (half priced margaritas? yes please!), before heading to the gallery show Andrew was in at Cartoon Network Studio.

Lucky ducks that we are, there was no traffic driving home, and we were able to put the little kids to bed ourselves, which made them (and us!) very happy!

Summer is FLYING by. Don’t let these fudge cookies fly by Make them and eat them soon!

Healthy Mint Fudge Cookies

gluten-free, paleo, dairy-free, egg-free, lightly sweetened

1 cup any nut/seed/coconut butter (pictured with homemade cashew butter)
1/4 cup honey
2 cups shredded unsweetened coconut
1/2 teaspoon sea salt
about 1 teaspoon of water
1/2 mint chocolate bar

  1. Combine the nut/seed/coconut butter and honey in a large mixing bowl.
  2. Add the shredded coconut and salt. Combine with an electric mixer.
  3. Add about a teaspoon of water, as needed so that the mixture sticks together when you form a cookie shape.
  4. Use a scoop with a lever to scoop up the dough, then flatten the ball in your palms and lay it on a lined sheet.
  5. Once all the cookies are all on the sheet, stick the sheet in the freezer for at least an hour.
  6. Melt the chocolate over a double boiler, then remove from heat.
  7. Dip each frozen cookie into the chocolate to coat the tops.
  8. Store in the freezer.
  9. Enjoy straight from the freezer!

xoxo , Kelly

The post Healthy Mint Fudge Cookies appeared first on The Spunky Coconut.

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Happy 4th of July!

It’s going to be a hot day and a hot rest of the week! I scream, you scream, we all scream for ice cream!

We just got back from a beautiful stay 15 miles from home, in Temecula wine country, where my mom had rented a house for her visit to see Zoe’s dance recitals. The views were amazing! Every time we drive over to wine country I feel like I have left California and entered Italy. It’s so magical!

What I love about staying in an AirBnB is that I always do the laundry there, so when we get home unpacking is a snap. Our next trip is another close one, to Palm Springs for Zoe’s 16th birthday! Call us crazy for going to Palm Springs in the summer, but it’s so dry there that as long as you stay in the pool and the air conditioning it’s fine. We really love it! Last summer when we were there we tried to go to the craft market, which is outside all along the main street. Now THAT wasn’t the best thing to do in the summer in Palm Springs .

, Kelly

Chocolate Dairy-Free Ice Cream

This ice cream recipe comes from my Dairy-Free Ice Cream book! Click here to see the full list of recipes!

Ingredients:

1 (13-ounce) can full-fat coconut milk
heaping ½ cup (about 10) soft, pitted Medjool dates
1 cup almond, cashew, or hemp milk
1/3 cup organic fair trade cocoa powder
1 tablespoon vanilla extract
optional thickener: 1 tablespoon gelatin completely dissolved in ¼ cup boiling water OR ½ teaspoon guar gum

Directions:
  1. Put the coconut milk, and dates in the blender. Puree until smooth.
  2. Add the almond, cashew, or hemp milk, cocoa or raw cacao powder, vanilla extract, and thickener (if using). Puree until smooth.
  3. Freeze for about an hour or refrigerate until cold.
  4. Pour into the ice cream machine (this is what I use), per manufacturer’s instructions.
  5. Eat right away or freeze until hard for pretty scoops.
  6. If frozen solid, thaw for 10 to 20 minutes before scooping.

Tip: A shallow dish allows for more even thawing than a deep dish.

The post Chocolate Dairy-free Ice Cream appeared first on The Spunky Coconut.

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We began seeing Ashley’s current doctor in about 2008. One of the first things she told me was to make sure that Ashley (and all of us for that matter) get sun every day. She advised 20 minutes of sun a day if we tolerated it without burning. A strange request for a doctor to make? Quite the opposite.

  • SPF 30 reduces your ability to make vitamin D by about 98 percent, according to Dr. Holick, author of The Vitamin D Solution.
  • And vitamin D is crucial for protecting against cardiovascular disease, autoimmune disease, infections, flu, and cancer.

Whoa. Wearing SPF = lack of vitamin D. Lack of vitamin D = major trouble.

  • The National Cancer Institute states that studies on sunscreen use and cancer rates have provided “inadequate evidence” that sunscreens help prevent skin cancer.

Wait, what?

Okay, so maybe I’m not surprised by that last one.

Above: Ashley and Ginger in our Stock Tank Pool

What’s a healthy gal to do?
  • Dr. Holick recommends exposing your arms, legs, abdomen, and back rather than your face, which is most likely to experience aging effects from the sun.

When we plan on being in the sun for extended periods which could lead to burning we do two things:

  1. Cover up with hats and rash guards to minimize the amount of zinc we need to apply. I have THIS rash guard and I love it. They run small, so order a size or two up. I wear a regular bra underneath it. I got THIS one for Ashley (my 13 year old, pictured above) and Zoe (my 15 year old) loves it so much that she wants to buy another one for herself! It’s one piece, with “boy shorts” length. They wear a women’s medium and the “Med6-8” fits them perfectly.
  2. Use a healthy sunblock like THIS ONE (that I’m holding below), which gets the best EWG Skin Deep safety rating! You can also apply a mixture of zinc and coconut oil to exposed areas (about 80 percent zinc and 20 percent coconut oil), but it doesn’t go on as smoothly, and it usually leaves your skin white.

Want to do more? Avoid eating vegetable oils. Vegetable oils increase chances of developing skin cancer and other cancers. I know, I’m preaching to the choir here, but it had to be said. That stuff is all kids of horrible.

Happy Summer my friends!

, Kelly

The post Sun Cover and Vitamin D appeared first on The Spunky Coconut.

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