THE COCONUT BUTTER THREE WAYS

Sasha's relationship with plants stems from a place of healing. After dealing with digestive issues for most of her childhood, her Mother did a deep dive into the gut-mind connection, and discovered the transformative effects of Mother Earth’s offerings. Ever since then Sasha has made it her life’s work to share the beautiful and healing world of plants with others, and the result is kaleidoscopic. Curiosity, ancestry and her California roots marry for the most beautiful, and delicious food we’ve come across. Thank you, Sasha.

Tune In Latte

Serves 1

By Sasha Emoniee

 

2 teaspoons Blue Butterfly Pea dried flowers

1 dried Blue Lotus Flower

1 tablespoon The Coconut Butter

2 teaspoons medicinal mushrooms (suggested: Reishi or Lions Mane)

1 date or sweetener of choice to taste

¼ teaspoon vanilla

½ teaspoon cinnamon

 

Steep Blue Butterfly and Blue Lotus flowers in 1 cup hot water or milk for at least 15 minutes. Strain liquid from herbs.

Then add Coconut Butter, mushrooms, date, vanilla, and cinnamon to a blender. Pour Blue Butterfly and Blue Lotus infusion into blender and blend on high until frothy.

Pour into mug, breathe, sip, and tune in.

    Herb + Flower Chèvre

    Serves 2-4

    By Sasha Emoniee

     

    ¼ cup sunflower seeds (optional soaking in water for 4-8 hours)

    ¼ cup cashew or macadamia nuts (optional soaking in water for 4-8 hours)

    ¼ cup The Coconut Butter, softened

    ¼ cup water

    1 teaspoon probiotic powder (or break open your favorite probiotic capsule)

    2 teaspoon pink salt

    2 tablespoons nutritional Yeast

    ½ cup chopped culinary herbs + edible flowers of choice, recommended: chives, parsley, dill, lemon balm, sage, violas, calendula

    Pinch lemon zest 

     

    Place sunflower seeds, nuts, and coconut butter into a blender with ¼ cup of water and blend until completely smooth to make cheese.

    Place seed + nut blend into a glass bowl and add probiotic powder and mix well. Cover with a clean kitchen towel, beeswax wrap, aluminum- whatever you have! Keep on the counter in the kitchen at room temp and allow it to culture for a minimum of 12 hours to 48 hours. 

    Once cultured to your liking, add half of the amount of fresh chopped herbs, nutritional yeast, and salt. Taste and adjust to your preference. 

    Form chèvre roll by placing cheese in the middle of a sheet of parchment paper, rolling, and twisting the sides of the parchment. Alternatively, make any cheese shape of your choice or use silicone mold/tart pan. 

    Place chèvre into the fridge and allow it to set for at least 2 hours.

    Chop remaining fresh herbs + flowers.

    Take chèvre out of fridge and remove from mold/pan/parchment and roll in additional herbs, flowers, and a pinch of salt.

    Set back in the fridge or enjoy right away with bread, radishes, carrots, figs, apples, honey or whatever dream pairings you have.

      Strawberry + Cream Galette with Vanilla Bean, Honey, Thyme Buttercream

      Serves 6

      By Sasha Emoniee

       

      Strawberries + Cream Filling

      ½ cup strawberries 

      3 tablespoons The Coconut Butter

      1 tablespoon vanilla

      2 tablespoon honey 

      Zest from ½ lemon

      Juice from ½ lemon

       

      In a pot over low heat, add strawberries, coconut butter, vanilla, honey, lemon juice, and lemon zest. Cook and stir frequently until it forms a thick jam-about 5 minutes.

         

        Vanilla Bean Honey + Thyme Buttercream

        2 vanilla beans or 2 tablespoons vanilla extract 

        ¼ cup honey 

        3 sprigs of fresh thyme

        ⅓ cup The Coconut Butter, softened 

        ½ cup plant based butter of choice, softened at room temp

         

        In the bowl of a stand mixer fitted with the whisk attachment or using a handheld electric whisk, coconut butter, butter, honey, and vanilla until thick, light, and almost doubled in volume, about 4 minutes. Add thyme and whisk for an additional 30 seconds. 

         

        Galette

        1 ⅓ cup gf all purpose flour, or your own custom blend of GF flours

        1 tablespoon coconut sugar

        ¼ teaspoon salt

        ½ cup plant-based butter, cold and cubed

        ¼ cup cold water

        1 egg, whisked for egg wash

           

          Topping

          ½ cup sliced strawberries 

            

          Place the flour, sugar and salt in the bowl and whisk well. Add the cold butter cubes and mix with your hands or add flour mixture + butter to food processor or blender and combine until ingredients transform into a coarse meal. Add in the cold water. Mix or blend again until a dough begins to form.

          Cover with a clean kitchen towel/beeswax wrapper and set it in the refrigerator to chill for 1 hour.

          Preheat oven to 350. 

          Place the chilled dough onto a lightly floured piece of parchment paper and flour the top. Roll into a uniform circle. 

          Slip parchment paper with galette onto a baking sheet. 

          Spread the strawberry + cream filling over the base of the dough, directly in the middle of the galette. Add half of the sliced strawberries to the top.

          Form the galette by folding edges of the dough over the fruit filling to enclose.

          Brush edges of galette with egg wash and sprinkle edges of galette with coconut sugar or vanilla sugar. 

          Bake until golden brown, about 30 minutes. 

          Top with buttercream + other half of sliced strawberries and enjoy.

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