Aclara Health offers the best Organic certified
Coconut Products at the best price
Information and orders : info@aclarahealth.com.au
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Aclara Health offers the best Organic certifiedCoconut Products at the best price
Information and orders : info@aclarahealth.com.au |
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RECIPES
Angel Hair Pasta with pine nuts, raisins and garlic
Barramundi with Fabulous Coconut Crust
Ingredients 16 Raw Jumbo Prawns 1 tbsp Dry White Wine 4 Garlic Cloves, crushed 2 tbsp Lime Juice Salt and Black Pepper 100g/4oz Desiccated Coconut 2 tbsp freshly chopped Coriander 2 tbsp Plain Flour 2 Eggs, beaten Extra Virgin Coconut oil for deep frying Instructions Shell the prawns, leaving the tails in tact and de-vein. In a shallow dish, mix together the wine, garlic, lime juice salt and pepper then add the prawns, mix well to coat, cover and refrigerate for 1 hour. In a shallow dish, mix together the coconut and coriander. Remove the prawns from the marinade and dry on kitchen paper. Discard the marinade. Heat the oil to 180C/350F. Coat the prawns in flour, shaking well to remove the excess, then dip in the egg and roll in the coconut mixture to coat well on all sides. Fry the prawns, in batches if necessary, for 1-2 minutes until golden brown. Serve hot
1 cup yellow split peas 4 cups water ¼ cup Extra Virgin Coconut oil 1 teaspoon turmeric ½ teaspoon ground ginger ½ teaspoon cumin seeds 1 medium onion 1 tablespoon chopped fresh garlic ½ cup desiccated coconut Simmer the split peas for about 45 minutes in the water until soft and breaking apart. Heat the oil in a separate pan, add turmeric, ginger and cumin seeds, stirring until the seeds begin to pop. Turn the heat to low and sauté the onion and garlic until lightly brown. Toss in the desiccated and combine. Add the sauté mixture to the split peas, simmer and serve. Serves 4 Angel Hair Pasta with pine nuts, raisins and garlic 4 cloves garlic, finely chopped ¼ cup coconut oil ¼ cup pine nuts ¼ cup raisins 2 tablespoons coconut chips ½ cup parmesan cheese Sauté the garlic in the coconut oil until lightly browned. Add nuts, raisins and coconut chips, stirring to combine and remove from heat. Prepare the pasta until al dente and toss with the prepared ingredients and parmesan. Serves 4 1 teaspoon sesame oil 2 tablespoons Extra Virgin Coconut oil 1 medium onion, sliced in rings 4 cloves crushed garlic 250 grams cubed pork, beef, seafood or tofu 1 green and 1 red pepper, cut into fine strips 2 cups sliced Chinese cabbage ½ cup coconut chips 2 tablespoons soy sauce 150 grams rice noodles Heat the oils in a wok over medium high heat and add the onion and garlic. Sauté until golden brown then add the meat or tofu and sauté until just brown. Add the pepper, stirring continuously and sauté for 5 minutes. Add the cabbage and sauté for another 5 minutes. Stir in the coconut and sprinkle over the soy sauce, combining well. Remove from the heat. Plate the prepared noodles and top with the stir fry. 1 tablespoon chopped garlic 1 chopped onion ½ cup thinly sliced green pepper 2 tablespoons Extra Virgin Coconut oil 2 cups hot vegetable stock 1 cup white basmati rice 1/3 cup currants ¼ teaspoon salt ¼ cup chopped Macadamia nuts 1 teaspoon lime zest In a large saucepan, sauté the garlic, onion in coconut oil until golden brown, add green peppers lightly sauté then remove from heat. Add the stock and bring to a simmer. Add the rice , currants and salt. Cover and simmer until all the liquid has been absorbed, about 15 minutes. Stir in the nuts and lime zest and serve. Serves 3-4 4 medium sweet potatoes 1 medium onion, chopped 2 tablespoons Extra Virgin Coconut oil ½ cup orange juice ¼ cup coconut chips Salt to taste Peel the sweet potatoes and quarter. Place in a medium saucepan, cover with water and simmer until soft. Sauté the onion in the coconut oil until golden brown. Drain the sweet potatoes and mash. Stir in the sautéed onion, orange juice, coconut and salt. Serves 4 500g spinach ½ cup Extra Virgin Coconut oil Salt and pepper Lightly steam spinach and drain well. Add oil, salt and pepper to taste ½ cup Extra Virgin Coconut oil 1 cup raw sugar 2 cups plain flour ½ teaspoon salt 1 teaspoon baking soda 1 ½ cups mashed ripe banana (2-3 bananas) ½ cup desiccated coconut Preheat oven to 350 F. Lightly oil and flour a loaf tin, and set aside. Combine the coconut oil and sugar in a large mixing bowl. In a separate bowl, mix the flour, salt and baking soda until thoroughly combined. Combine the two mixtures well and fold in the desiccated coconut. Pour into the oiled tin and bake for 45 minutes to 1 hour. The loaf is cooked when a skewer inserted in the centre comes out clean.
1 cup graham cracker or similar crumbs 2 cups coconut chips 3 tablespoons Extra Virgin Coconut oil ¼ cup sugar Preheat oven to 350 F. Food process the crackers and coconut chips until well crumbed. Combine the mixture with the oil and sugar and evenly press into a pie tray. Bake for 5 to 10 minutes until the edges of the crust are brown. Cool before adding pie filling.
1 cup Extra Virgin Coconut oil 1 cup brown sugar 1 cup white sugar ½ teaspoon vanilla 1 ¼ cups plain flour 1 teaspoon baking powder ½ teaspoon salt 3 cups rolled oats ½ cup desiccated coconut Preheat oven to 350 F. Combine the oils, sugars and vanilla in a large mixing bowl. In a medium bowl, mix the flour, baking soda and salt, then stir into the oil and sugar mixture. Add the oats and coconut. Drop by spoonfuls on a greased baking tray and bake for 10-12 minutes. 500g pitted dates, chopped 1 ½ cups coconut chips or desiccated coconut ½ cup Extra Virgin Coconut oil ½ cup water ¼ cup honey 2 ½ cups rolled oats 2/3 cup chopped almonds 1 teaspoon vanilla Lightly oil a 25 cm baking tray. Combine the dates, coconut, oil, water and honey in a medium saucepan and simmer for 4 minutes. Pour into a bowl, add the oats, almonds and vanilla. Spread in the tray and refrigerate for about 2 hours. To serve, cut into small rectangles about 6cm by 3cm Barramundi with Fabulous Coconut Crust The honey and desiccated coconut makes a crunchy crust. Finishing
the cooking process in the oven keeps the fish super-succulent. 1kg
barramundi fillets, boned
Crust: In a blender, process almonds , sesame seeds, grated lemon rind, capers, desiccated coconut then combine in a large bowl with bread crumbs Beat one egg with honey, parsley and thyme. Mix liquid into dry ingredients until well combined Shake fish in flour and dip into beaten eggs. Press coating firmly onto fillets. Refrigerate till required. Shallow-fry in hot VCO Coconut oil, for 30 seconds each side, till lightly browned. Coating will brown very quickly, so remove when golden and finish cooking on a baking tray in hot oven. Serve with lemon wedges and mayonnaise mixed with lemon rind, tomato and onion. A simple "street hawker" style dish form Malaysia, combining juicy prawns with a lavish, spicy sauce. (Serves 2) 500g
whole green prawns, peeled and deveined Extra Virgin Organic Coconut Oil in wok. Fry ginger, garlic, shallot mix and chilli for 30 seconds. Add prawns and toss until they start to colour. Add tomato sauce, chilli sauce, vinegar and sugar. Continue stir frying until prawns are cooked (approximately 3 - 4 minutes). You may need to add a dash of water to keep sauce moist. At last minute, toss through the shallots. Serve over boiled white rice. A simple dish bursting with exotic flavours of the Pacific. (Serves 4-6) 1 kg
tuna steaks, 2-3cm thick Place tuna steaks in a lightly oiled baking dish. Whisk together remaining ingredients and pour over tuna. Marinate for a couple of hours. Place dish in a very hot (220 degrees C) oven for 8-10 minutes, until fish is medium rare. Arrange tuna over hot boiled brown rice, sauce with a little cooking liquid. Scatter with chopped shallots and desiccated coconut. Pass extra cooking liquid in a gravy boat. Aclara Health Australian suppliers of bulk and domestic organic extra virgin cold pressed coconut oil suitable for gourmet cooking and general use. ingredients in the revolutionary Coconut Diet for speeding up metabolism and thyroid health. Organic extra virgin cold pressed coconut oil is suitable for cosmetic application also. Aclara Health is also the suppliers of Organic desiccated coconut and Organic Coconut chips. Aclara Health supply kosher certified Organic extra virgin cold pressed coconut oil Aclara Health supply Coconut oil and desiccated coconut in bulk or domestic orders with in Australia and internationally.
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Information and orders
:
info@aclarahealth.com.au The content of the Aclara Health web site is provided for information purposes only. Aclara Health does not accept any liability to any person for the information or advice (or the use of such information or advice) which is provided on this web site or incorporated into it by reference. The information on the Aclara Health web site is provided on the basis that all persons accessing the site undertake responsibility for assessing the relevance and accuracy of its content for their own purposes. Before taking any action, competent medical advice should be sought.
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