A Beautiful Green Smoothie made with wonderfully rehydrating coconut water (as ever these quantities make a large jug that serves four):
half a bag (about 3 cups) of baby leaf spinach
2 X 320 ml. tins of JT’s Coconut Water
1 tablespoon of nut butter such as almond or brazil (we used Cacao Brazilnut Bliss)
Top the jug off with juice of your choice: apple for a sweeter smoothie, orange for tartness.
Blitz and enjoy!
We’ve also tried their coconut oil which is rich and smooth and nourishing. We made this with it:
Coconut Chick Pea Rice:
1 heaped tablespoon (or 2 runny ones if you’re in hot climes) of JT’s Coconut Oil
1 large spring onion
4 or 5 cups of cooked rice; we boiled ours with a little turmeric, hence the nice yellow colour
1 can of cooked chick peas
seasalt to taste
Fry the onion in the oil until softened. Add the rice and chickpeas and stir until everything is well heated through. Season. Serve with salad. Simple and utterly delicious. You can really taste the coconut.