Dr. Chelsea's Whipped Coconut Cream

Whipped cream is something I really missed when I cut out dairy. Pumpkin pie is just not the same without a dollop of whipped cream on top, nor are pancakes. So I would cheat and have it anyway on special occasions and pay the price with sinus congestion and a stomachache. Naturally, finding an alternative became a matter of high importance.

This is by far my favorite allergy-free recipe because it is relatively easy and quick if you plan ahead, and you can use it for just about anything sweet. I haven't tried it yet, but I'm sure you could also tweak it to be an alternative to mascarpone cream or even with savory flavors to compliment a meat dish. The possibilities are endless!

Dr. Chelsea's Whipped Coconut Cream GF DF SF EF NF

This is completely egg, gluten, dairy, nut, and soy free and makes an excellent accompaniment to fruit, pancakes, waffles, crepes, oatmeal, or your favorite dessert. It can modified to make frosting by adding more sugar (to be used in limited quantities obviously) and beating with a mixer. You can even blend it into your coffee instead of conventional coffee creamer (although I would leave out the sugar if you do)! I have made this completely sugar free, and it is still delicious, but the recipe below is the one I have found to taste the best.
*This does require 2+ hours of pre-refridgeration, so plan ahead!

Tip: When looking at alternative milks (soy, rice, almond, etc) watch out for additives, even among the organic brands. A lot of the time they will include stabilizers such as guar gum and carageenan and added sugars. Try to pick a brand with the fewest ingredients. Silk is a non-organic option that can be found commonly in conventional grocery stores. If you can make it to a health food store like Chuck's Natural Foods, Rollin' Oats, Publix Greenwise, Whole Foods, or Trader Joe's, you will have a wider range of organic alternatives.

Ingredients:
1 can full fat coconut milk
2 Tablespoons of sugar
1-2 teaspoons vanilla
2 teaspoons cinnamon

Directions:
1. Place can of coconut milk in the fridge, upside down and chill for at least 2 hours 
I prefer 4+ and try to keep one in the fridge so I never have to worry about it! DO NOT put it in the freezer thinking it will chill and separate faster, you will end up with ice crystals of coconut water that will melt and ruin the consistency.

2. Place a medium to large glass or metal mixing bowl in the freezer at least 30 minutes prior to preparation.
I try to freeze mine for at least 2 hours. An easy way to remember is to freeze it when you put the coconut milk in the fridge. 

3. Open can of coconut milk and drain off the liquid.
You can save this to use as the base for a smoothie, green shake, or coconut soup.

4. Take the bowl out of the freezer and scoop the coconut fat into the bowl.

5. Add sugar, vanilla and cinnamon.

6. Whisk or until thickened and smooth.
I usually do this for 2-4 minutes. If it isn't thickened by then, add a little more sugar and cinnamon in ¼ teaspoon increments. If you have to add more than 2 teaspoons, try some meringue powder or cornstarch in small increments. The fat content of this milk may not have been high enough. If it is too paste-like and difficult to mix, add a small amount of the coconut water and re-mix. I have had better luck with a whisk than a beater with this, it can get over-mixed sometimes.

7. Taste, and add small amounts of more cinnamon, vanilla, then sugar to taste.
This is not supposed to be a very sweet cream, enjoy that wonderful coconut flavor!

Variations:

Sugar Free: Omit sugar and add cinnamon as needed to taste

For frosting:
Beat with a mixer instead of a whisk and add sugar slowly to thicken. I use granulated sugar over confectioner's sugar with this because it doesn't taste as sticky-sweet and helps the coconut fat thicken into soft peaks. If it doesn't thicken well, try adding cornstarch or meringue powder in small increments.

Chocolate/Chocolate Peppermint: Use 2-3 Tablespoons unsweetened cocoa powder (and possibly a few drops of food grade peppermint essential oil)

Pumpkin: Add 2 teaspoons of pumpkin spice

Tropical Fruit: Omit cinnamon and add a few drops of orange or lemon essential oil (or both)

Piña Colada:  Omit cinnamon and add small amounts of pineapple juice or finely crushed pineapple to taste

Key Lime Pie: Omit vanilla and cinnamon and add small amounts of key lime juice to taste

Raspberry: Omit cinnamon and add small amounts of raspberry jam to taste (you can always add cocoa powder to this as well).

Pumpkin: Omit sugar and fold in 1/4 cup pureed pumpkin, add 1tsp pumpkin pie spice

Please me know what you thought of it, any modifications you made, and any suggestions for additional variations!

Thanks,
Dr. Chelsea

Pumpkin Pancakes (21DSD)

21 Day Sugar Detox Recipe: Pumpkin Pancakes With Vanilla Bean Coconut Butter (GF DF SF NF)

By far one of the best pancake recipes I have come across!

I haven't done a side-by-side comparison yet, but I think this stands right up next to a regular flour pancake recipe, and it is completely gluten and grain free.

Laure made pancakes and belgian waffles with this recipe and both fluffed up beautifully. We were actually even more impressed with the waffles because they looked so beautiful! As hard as we are working on the 21 Day Sugar Detox, this was the first recipe I have come across where I felt it actually needed some sugar. Not the panffles themselves though, more so in the topping.

The real question here is are we just accustomed to having sweet flavor to breakfast foods, or did it actually need a sugary topping to balance the flavor? Hard to say for sure.

All I know is, I spent a solid 15 minutes trying to perfect the vanilla bean coconut butter. I tried heating it up, adding more vanilla, then cinnamon, then some pumpkin, and even a little bit of pomegranate molasses to no avail. We ended up eating them with just butter and a little bit of raw peanut butter, which was delicious. But I think they would have been absolutely perfect with a little bit of maple syrup or my whipped coconut cream.

There are no sweeteners added to this recipe!
PREP TIME: 5 minutes
COOKING TIME: 30 minutes
SERVINGS: 4
Ingredients
6 eggs
3/4 cup canned pumpkin
1 1/2 teaspoon pure vanilla extract
1 1/2 teaspoon pumpkin pie spice
1 1/2 teaspoon cinnamon
3 tablespoons coconut flour
1/4 teaspoon baking soda
pinch of sea salt
3 tablespoons ghee or coconut oil
for the vanilla bean coconut butter
3 tablespoons coconut butter
3/4 teaspoon pure vanilla extract
seeds from 1/2 of a vanilla bean pod
Preparation
In a large mixing bowl, whisk the eggs, pumpkin, and vanilla. Sift the pumpkin pie spice, cinnamon, coconut flour, and baking soda, and salt into the wet ingredients. Alternative option: combine all ingredients in a food processor until well mixed.
Grease the skillet with 1 teaspoon of ghee and spoon the batter into the skillet to make pancakes of your desired size. Allow the pancakes to cook for about three minutes, and when a few bubbles appear, flip the pancakes once to finish cooking for another three minutes.
Serve with bacon or sausage.

Make the vanilla bean coconut butter:
Combine the coconut butter, vanilla, and vanilla bean seeds in a small mixing bowl.
Mix well to combine, then use to top pancakes.

Topping ideas:
Vanilla bean coconut butter
Almond butter
Sliced green bananas
Chopped walnuts or pecans
Dr. Chelsea's Whipped Coconut Cream

Hope you enjoy them! Let us know what you thought in the comments below!
Laure and Dr. Chelsea

Welcome to Our World

As chiropractors, we live very different lives from most of the population. We get adjusted to stay healthy, don't take prescription drugs except when absolutely necessary, and make dietary decisions based on what is nourishing to our bodies rather than simply what is delicious (although we like that too!).

We are proud to be celebrating 34 years of excellence servicing Zephyrhills, Wesley Chapel, Dade City, and surrounding areas of Florida!

We are a family practice focused on bringing holistic health care to you. We offer Chiropractic care, rehabilitation, soft tissue therapy, metabolic and nutrition counseling, and spinal decompression. At our core we believe that health comes from within, and the body will heal itself if interference is removed. 

In practice, we strive for excellence through superior patient treatment and patient education. We frequently help people overcome neck and back pain, headaches, sports injuries, sciatica, herniated discs, etc. but we certainly don't limit our care to just those conditions. The benefits of chiropractic care are as far reaching as the nervous system itself! 

We also offer nutritional counseling one-on-one or in group settings. 

Welcome to the wonderful world of holistic health!

Dr. Mark Frank, D.C., Dr. Celeste Frank Holstein, D.C., and Dr. Chelsea Drda, D.C. and our fabulous office staff at The Frank Clinic of Chiropractic

Dr. Holstein and her father Dr. Frank in our waiting room

Did you know Dr. Chelsea is Dr. Frank's niece?

Disclaimer:

Let's be honest, in 2015, there are very few recipes that are completely original. We will only post recipes that are publicly shared on the internet, give credit to the source, and then explain how we have adopted those recipes, what we thought worked and what didn't, etc. If no source is listed, it's a recipe we have experimented with quite extensively and can no longer link it back to any one source. If you believe we have used your recipe unfairly or in violation of a copyright, please contact us at frankclinicofchiropractic@gmail.com. 

Any health topics that are covered should not be considered medical advice, if you have specific questions please contact your doctor or make an appointment with us.