Serves 2.

Ingredients:

• 1 ripe banana, sliced
• 1/2 cup Thai Kitchen Coconut Milk
• 1/2 cup ice cubes
• 1/2 cup pineapple or orange juice

Directions:

1. PLACE all ingredients in blender container; cover. Blend on high speed until smooth.

2. POUR into tall glasses. Serve immediately.

*For more gluten-free, Asian-inspired meals, visit Thai Kitchen’s Gluten-Free Recipe Box.

Makes 1 serving

Ingredients:

• 1/2 banana, frozen and chopped into ½ inch slices
• 1/2 c. frozen blueberries
• 1/2 c. 2% cottage cheese
• 1 T. of your favorite chopped nuts

Directions:

1. Put the banana and blueberries in a small food processor or blender. Process until it’s in small chunks.

2. Add the cottage cheese and process until smooth, scraping sides down as necessary.

3. Put your “ice cream” in a bowl and top with chopped nuts. If desired, return to freezer for 5 minutes or so before eating.

Hint: This tastes the best when made with very ripe, frozen bananas. Under-ripe bananas taste starchy.

Ingredients:

• 1 ½ cups fresh whole milk ricotta; drained in a strainer at least 10 minutes to remove excess liquid
• 2 eggs; beaten
• 1 tsp orange zest
• 1 tsp orange juice; or orange flower water
• 2 tbsp sugar
• ½ tsp vanilla extract
• A pinch of salt

Directions:

1. Put the ricotta in a fine mesh strainer (or sieve) and let drain about 10 minutes at room temperature to remove excess liquid (if this is fresh ricotta, you can skip this step as it is thicker and denser).
2. Preheat oven to 375°.
3. In a large mixing bowl, mix together all ingredients except the ricotta until thoroughly combined.
4. Add ricotta to the mixture and stir until fully combined.
5. Pour mixture into 4 ramekins a little more than ¾ of the way up and then place on a baking sheet.
6. Place baking sheet on middle rack and bake for 35 minutes (the tops should brown slightly).
7. Let cool for about 30 minutes and then refrigerate for at least 20 minutes.
8. Garnish with confectioner’s sugar and serve.

This dessert takes great just warm or cold straight out of the fridge.

Ingredients:

• 1 cup organic raw Almonds
• 1/2 cup organic raw Pecans
• 1/2 cup organic raw Walnuts
• 10 large Medjool Dates, pitted
• 1/2 cup dried organic Cranberries (I used fruit juice sweetened)
• 1 1/2 cup melted chocolate (I use Enjoy Life – gluten, dairy and soy free)

Directions:

1. Chop the nuts in a food processor. I would recommend you do the almonds first before you add in the other nuts if you want smaller almond pieces. Put chopped nuts into a medium mixing bowl.

2. Add your dates to the food processor to chop. Add those into the nut mixture. Add the dried cranberries.

3. Melt the chocolate and combine with your nut, date and cranberry mixture.

4. Scoop out about a tablespoon of this mixture and form a ball. Place on a parchment paper lined cookie sheet. Do this quickly before your chocolate hardens. For this reason I would not double this recipe, but make it twice if you want more.

Substitutions: If you don’t have the dried cranberries, you can always leave them out. You could add just about any type of dried fruit to this recipe: raisins, blueberries, raspberries, papaya, pineapple, apricot, fig, prunes, goji berries, coconut or ginger. Each change will give you a different taste. Make sure if it’s a large dried fruit that you chop it down to raisin size.

Ingredients:

• 2 cups water
• 3 cups corn kernels (fresh, frozen or canned)
• 1 cup sugar
• 1/4 cup tapioca flour or corn flour
• 1 cup Thai Kitchen Coconut Milk
• 1/2 teaspoon salt

Directions:

BRING water to boil in medium saucepan. Add corn; cook 5 minutes or until tender. Add sugar and flour; cook and stir until flour is well blended and sugar is dissolved.

STIR in coconut milk and salt. Return to boil, stirring constantly. Serve warm or refrigerate to serve chilled.

Makes 12 cookies.

Ingredients:

• 2 cups walnut pieces
• ½ tablespoon ground cinnamon
• 2 egg whites, whisked until frothy
• 1/8 cup plus 3 tablespoons honey
• 1 teaspoon vanilla extract
• ¼ cup coconut flakes
• ½ cup large semi-sweet chocolate chips

Directions:

1. Preheat the oven to 350°F. Grease a cookie sheet.
2. Grind the walnut pieces and cinnamon in a small food processor to a flour-like consistency.
3. Mix the walnut cinnamon mixture with the eggs, honey and vanilla extract to make a batter. Mix in the coconut flakes. Batter should thicken. Toss in chocolate chips.
4. Drop equal-sized portions of batter onto cookie sheet.
5. Bake for 15 minutes, or until edges start to brown.

Ingredients:

• 12 tablespoons (1½ sticks) unsalted butter, softened
• ¾ cup firmly packed brown sugar
• 2/3 cup granulated sugar
• 2 eggs
• 1 teaspoon of vanilla extract
• 2 cups instant buckwheat cereal or Cream of Buckwheat
• ½ cup cornstarch
• ½ cup potato starch
• ½ cup rice flour (brown or white)
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• 1 teaspoon xanthan gum
• ¼ teaspoon of salt
• 1½ cups raisins or craisins

Directions:

1. Preheat the oven to 375°F (about 150°C). Cream the butter and sugars with an electric mixer until light and fluffy, about 1 minute. Beat in the egg and vanilla until smooth.

2. Add cornstarch, potato starch, rice flour, baking powder, baking soda, xanthan gum and salt in a medium bowl. Stir the dry ingredients into the batter until just combined. Stir in the buckwheat and raisins.

3. Roll the cookies tightly into balls, until the outside becomes somewhat greasy. Place on a lightly greased cookie sheet and pat down.

4. Bake until the cookies are golden brown, 12 to 15 minutes, cool for 5 minutes, and then transfer to a rack to cool further.