I recently had the opportunity to sample Cocozia’s new 16.9 ounce package of coconut water.  I often use coconut water in my breakfast smoothies and the larger size is perfect for making two portions.  Coconut water is always great for hydration, helps digestion, lowers blood pressure and is rich with nutrients.  This purple haze smoothie is sweet and full of wonderful goodness to start your day off right.

1 cup mixed berries
2 cups pineapple
11 oz Cocozia coconut water
1 cup rice milk
2 tablespoons protein powder
1 tablespoon flax seed oil

Put all ingredients in a blender and mix until smooth.  Add more coconut water if necessary.

Serves 2

1 cup diced pineapple
1 whole cucumber, peeled
4 ice cubes
11.1 oz Cocozia Coconut Water
1 handful fresh parsley

Combine all ingredients in a blender and process until well blended.

Pour into two glasses.

Serves 2

4 cups pomegranate juice
1/2 cup sugar
1/4 cup lemon juice

Add all ingredients to a saucepan and heat on medium-high until the sugar has dissolved and the juice begins to simmer. Reduce the heat so it maintains a light simmer and let it reduce for about 45-50 minutes. You will end up with a great pomegranate syrup.

Want to make pomegranate molasses??? Easy, just let it keep cooking for another 30-45 minutes and the syrup will thicken even more.

Let cool and store in a jar in your refrigerator.

1 9-inch frozen pie crust
4 cups blueberries
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter
1/4 cup water

Place half of the blueberries in the pie crust. In a saucepan over medium heat, combine the remaining blueberries, sugar, cornstarch, salt and water. Cook until thickened. Remove from heat and add butter. Pour over the berries in the pie crust. Let cool and then serve with whipped cream.

Crush fruit thoroughly. Add water and fruit pectin. Stir until pectin is dissolved. Bring to a boil. Boil 5-10 minutes. Add sugar. Stir until dissolved. Boil 3-5 minutes, stirring frequently, or until thick. Let cool.

8 ripe peaches, peeled, pitted, and sliced
Juice of 1 lemon
1/3 tsp cinnamon
1/4 tsp nutmeg
1/2 cup all-purpose flour
1/4 cup brown sugar – (packed)
2 Tbs butter, cut into slices
1/4 cup quick-cooking oats
non-stick cooking spray

Preheat oven to 375 degrees F. Spray pie plate with non-stick cooking spray. Arrange peach slices in the pie plate. Sprinkle with lemon juice, cinnamon and nutmeg.
In a small bowl, combine the flour and brown sugar. With your fingers crumble the margarine into the flour-sugar mixture on top of the peaches. Bake until peaches are soft and topping is browned. Serve warm.

Servings: 8

Mash the strawberries in a large bowl. Stir in the sugar, corn syrup and lemon juice. Let stand for about 10 minutes.
In a small saucepan, bring the water and pectin to a boil, stir constantly. Cook for about 1 minute. Add to fruit mixture and stir for 3 minutes.
Pour into jars or freezer safe containers. Cover and let it set overnight. Refrigerate for up to 3 weeks or freeze for 1 year.

Makes 4 1/2 pints.

Take a little more than half of the berries and mash them in a bowl with sugar and cornstarch. Place the mixture in a double boiler and cook until it thickens and becomes a glaze. Remove from heat. Take all but 4 of the remaining berries and slice them lengthwise. Place slice berries on the bottom of the cooked pie crust. Pour cooked berries over and let set. When completely cool and ready to serve, cover entire top with whipped cream. Dip the last 4 berries in confectioners sugar and use to garnish the pie.

Streusel Topping:
2 Cups unsifted all-purpose Flour
1/4 Cup packed Light-Brown Sugar
1/2 teaspoon Baking Powder
1/4 Teaspoon Salt
3/4 Cup Cold unsalted Butter

Preheat oven to 350°F. Pour boiling water over the peaches and let stand for 1-2 minutes. Peel off the skin and chop into small chunks.
Toss fruits and lemon juice, add mixed sugar, flour and cinnamon to fruit & toss. Make topping by combining dry ingredients with butter. Crumble mixture over fruit. Bake
45 minutes until bubbly and browned.
Makes 12 servings.