Toasted Coconut Muesli

Toasted Coconut Muesli (inspired by recipe in Whole Living Magazine, January 2012 issue)

• shredded unsweetened coconut
• apple (grated or finely chopped)
• slivered almonds (or any nuts)
• rolled oats
• cinnamon
• almond milk

Toast shredded coconut in conventional oven until lightly browned.

Put all ingredients in bowl (quantities are up to your preference) and serve like cold cereal with almond milk or any milk of your choice.

Optional add-ons: ground flax seed, chia seeds, berries, other fruit, raw wheat germ, etc.

Note: This recipe was inspired by one from Whole Living magazine last month and I really recommend looking at their 21-day cleanse recipes and suggestions.  They all look easy (only a few ingredients) and they give you enough recipes for the whole 3-week challenge.  Check it out at wholeliving.com

Coconut Kale Shake

(inspired by a shake at Naturewell in LA)

• 2 cups Lacinato (Dino) kale
• 1 banana (i forgot to add that this morning, but it is so key!)
• coconut water (from 1 coconut)
• coconut meat from half a coconut (this involves smashing a coconut on the ground and scraping its insides… Or store-bought. Whole Foods has frozen coconut meat for $15.. Yikes) I recommend buying a YOUNG COCONUT (pictured), they are much easier to puncture to get juice out and then smash to open.
• 1 tbsp agave nectar (or to your liking)
• cinnamon

Blend and enjoy! This makes enough for a big glass which is a perfect breakfast.  Total cost: about $2 versus $8 in stores.