Recipe: COCO Granola

COCO Granola

(granola with coconut and cocoa)


I named this granola after our nickname for Colorado Collective, but the pairing of coconut and chocolate is always a tasty combination.  As with any granola recipe, it is important to check the oats and nuts often while toasting, since they burn very easily. Use gluten-free oats for a vegan, gluten-free treat.


5 cups rolled oats

1/3 cup each:  Chopped pecans, slivered almonds, shaved coconut or coconut chips

½ teaspoon salt

1 teaspoon cinnamon

2 teaspoons cocoa powder

2 Tablespoons olive oil

2 Tablespoons coconut oil

½ cup honey

¼ cup brown sugar

1 Tablespoon vanilla

¼ teaspoon coconut extract

  1. Preheat oven to 350ºF. On a large sheet pan, mix together the oats, nuts, salt, cinnamon and cocoa powder until well combined. Leave out the shaved coconut until the end as it burns very easily.

  2. Toast the oat mixture in the preheated oven for 20 minutes, stirring halfway and checking frequently toward the end to prevent burning. Remove from the oven when the  slivered almonds just begin to brown.

  3. While the oats and nuts toast, in a small pan combine the oils, honey and brown sugar. Warm over low heat, stirring frequently, until the coconut oil is melted and brown sugar has dissolved. Remove from heat and add the vanilla and coconut extracts, stirring to combine.

  4. After removing the toasted oats from the oven, pour the oil and sugar mixture over the top and quickly toss with two wooden spoons to coat the oats thoroughly. Return to the 350º oven and toast for another 10 minutes, stirring halfway through. Add the shaved coconut and toast another 5 to 10 minutes, or until oats are thoroughly browned and coconut just begins to brown on the edges.

  5. Remove granola  from the oven and let cool to room temperature. Break the granola up into smaller pieces and store in an airtight container. Will keep up to one month.

Recipe provided by Katie Lew

Food meets History at Her Story Cafe

Liz Rosenbaum owns and operates Her Story Cafe, located at Library 21c, the newest branch of Pikes Peak Library District. Patrons browse for books, and families shuffle by for story time, as the faint sound of hissing lattes plays in the background. Rosenbaum considers herself a culinary anthropologist—someone who loves both food and history.

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Wives of Fossil Brewing Company

When Katrina Benson and Colleen Bye were in the beginning steps of opening Fossil Brewing Company, they weren’t just dealing with the typical feats that come with starting a business, they were also experiencing another big life change––becoming moms. Katrina and Colleen, wives of fellow co-owners Rich and Josh, respectively, were pregnant with their first children during much of the planning process while opening Fossil Brewing Company.

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Steamed Scallion Pancakes w Char Siu and Sesame Slaw

Recipe provided by Katie Lew of Cook it Fresh

This dish is really three separate recipes that taste wonderful together, but are also great on their own. The Char Siu (Chinese barbecued pork) is especially versatile and easy to prepare. It keeps for at least a week in the fridge and you can slice off just the portion that you want to eat. I often serve thin slices of Char Siu over a bowl of ramen, with noodles, in a sandwich, or even as filling for an omelet.

Scallion Pancakes


1 packet active dry yeast (or 2 ¼ teaspoons)

1 Tablespoon sugar

1 ¼ cups warm milk (about 100 degrees)

3 – 3 ½ cups all-purpose flour

3 teaspoons sesame oil, divided

1 ½ teaspoons kosher salt, divided

½ cup thinly sliced scallions

1.     In a large mixing bowl, dissolve the yeast and sugar in the warm milk and let sit for 5 minutes or until yeast is foamy. Add 3 cups of the flour, 1 teaspoon of sesame oil and 1 teaspoon of salt to the yeast mixture and stir until a sticky dough forms.

2.     Turn the dough out onto a lightly floured board and knead until elastic and no longer sticky, about 5 minutes, adding just enough of the extra flour to keep the dough from sticking.

3.     Place the dough in a clean bowl and cover with plastic wrap or a damp towel. Let rise in a warm place for 1 – 1 ½ hours, or until doubled in size.

4.     While the dough rises, prepare the scallion filling by combining the scallions, remaining 2 teaspoons sesame oil and remaining ½ teaspoon salt in a small bowl. Set aside until ready to use.

5.     Line 2 bamboo steamer trays with parchment paper and fill a wok or large skillet with a few inches of water.

6.     Once the dough has risen, divide in two equal portions. Keep one portion of dough in the covered bowl and roll the other portion out on a lightly floured board to form a 9 X 12 inch rectangle. Spread half of the prepared scallion filling over the rectangle of dough and then roll the dough up, starting with one of the shorter ends. Slice the roll into 8 equal slices and cover with a damp cloth. Repeat with remaining half of dough and filling.

7.     Once all the dough has been rolled, filled and sliced, roll out each of the slices into a 4 inch wide circle. Place 4 of the scallion pancakes on each of the lined steamer racks and stack the steamer in the wok filled with water.  Cover the rest of the pancakes with a damp towel.

8.     Turn the heat under the wok on medium and bring to a simmer, once water is simmering, turn down to low heat and steam the pancakes for about 12 minutes, or until they are cooked through and no raw dough remains in the middle. Removed cooked pancakes from the steamer racks and repeat with the remaining 8 pancakes. These can be kept in the fridge for a few days, just wrap in damp paper towels and microwave for 30 seconds to reheat.


Char Siu


1 pound pork loin roast

2 Tablespoons brown sugar

2 Tablespoons molasses

2 Tablespoons hoisin sauce

1 Tablespoon fish sauce

2 Tablespoons dark soy sauce

2 Tablespoons low sodium soy sauce

2 Tablespoons mirin, or other sweet wine

1 teaspoon Chinese five spice powder

½ teaspoon ground Sichuan pepper (white pepper also works)

1.     Pat the pork roast dry with paper towels and cut into 4 equal pieces. Score each piece of pork several times with a sharp knife. Place the pieces of pork in a large zip top bag or a food container with a tight fitting lid.

2.     Whisk together the remaining ingredients in a medium mixing bowl and pour over the pork. Marinate for 3-8 hours; long enough to let the marinade penetrate the meat, but not too long or the meat will get a mushy texture.

3.     Preheat oven to 425º. Line a sheet pan with foil and oil with a thin coating of vegetable oil. Remove the pork pieces from the marinade and place on the prepared baking sheet; reserve the marinade for basting.

4.     Roast the pork in the preheated oven for 30 minutes, turning and basting with reserved marinade every 10 minutes, or until the meat reaches an internal temperature of 160º and no pink remains in the middle. Remove to a cutting board and tent with foil. Allow meat to rest for 10 minutes before slicing.  To keep the pork tender and prevent it from drying out, only slice the amount of pork that you are going to use immediately and store the rest in the refrigerator until needed.

Sesame Slaw


3 cups shredded Napa Cabbage

1 cup micro greens or other sprouts

½ cup coarsely shredded carrots

¼ cup thinly sliced scallions

¼ cup thinly sliced radishes

2 Tablespoons sesame seeds

For Dressing:

2 Tablespoons rice vinegar

½ teaspoon sesame oil

¼ cup canola or other neutral vegetable oil

1 Tablespoon mirin

1 Tablespoon soy sauce

1.     In a large serving bowl, gently toss together all the vegetables and sesame seeds until well mixed.

Add the dressing ingredients to a medium sized jar with a tight fitting lid. Cover with lid and shake for 30 seconds to thoroughly combine ingredients. Drizzle dressing over the vegetables and to

Crepes with Meyer Lemon Curd

Recipe provided by Katie Lew

They're are so many lovely citrus fruits available in grocery stores at this time of year and Meyer lemons are one of my favorites. They are smaller and more orange in color than regular lemons and lend a sweeter, mellower flavor to dishes. The curd in the recipe below is fairly tart, but the tartness is nicely balanced by the creamy sweetness of the coconut whipped cream. Coconut whipped cream is a wonderful, dairy-free alternative to regular whipped cream and surprisingly easy to prepare. Just make sure to purchase canned coconut cream, rather than coconut milk and chill the cream and mixing bowl thoroughly before whipping.

 Crepes with Meyer Lemon Curd and Coconut Whipped Cream


For Curd:

6 oz. freshly squeezed Meyer lemon juice (about ¾ cup)

3 egg yolks

1 egg

½ cup sugar

1 teaspoon finely grated lemon peel

4 Tablespoons unsalted butter, softened

For Coconut Whipped Cream:

1 14 ounce can Coconut Cream (NOT milk), chilled for several hours

2 Tablespoons powdered sugar

1 teaspoon vanilla extract

For Crepes:

1 cup buttermilk or whole milk

3 eggs

2/3 cup flour

2 Tablespoons unsalted butter, melted, plus extra for greasing skillet

¼ teaspoon Kosher salt

2 teaspoons lemon juice

¼ cup sugar

.     Make the curd:  Bring the lemon juice to a simmer in a small saucepan. Continue to simmer until juice is reduced by about half, this will take several minutes.

2.     Meanwhile, in a medium heat-proof mixing bowl, whisk together the yolks, whole egg, and sugar. Once the juice has reduced, whisk half of the juice into the yolk mixture. Return the yolk/juice mixture to the rest of the juice in the pan and simmer on low, stirring constantly, until it thickens to a pudding-like consistency, about 5 minutes. Cool to room temperature or, if not using immediately, refrigerate in an air-tight container until ready to use.

3.     Prepare the coconut whipped cream:  Remove the coconut cream from the fridge and carefully scoop out the contents of the can into the bowl of a stand mixer or other large mixing bowl, being careful to leave the liquid that may have settled to the bottom of the can. Using a mixer or hand-held beaters, beat the cream on medium speed until soft peaks form. Turn the speed down to low and slowly add the powdered sugar and vanilla. Continue to whip cream until it sets up to semi-stiff consistency. Chill until ready to use.

4.     For the Crepes:  Whisk all the ingredients together in a large mixing bowl, continue to whisk vigorously until all the batter in completely smooth with no lumps.

5.     Heat a 6 inch nonstick or cast iron skillet over medium-low heat. Once pan is hot, grease it with a thin layer of butter. Pour in a scant ¼ cup or crepe batter and swirl until the bottom of the pan is covered in a layer of batter. Cook until the crepe is set on top and little bubbles have formed. Carefully flip crepe with a thin spatula and cook on second side for 30 seconds to 1 minute, or until bottom is golden brown. Remove to a parchment lined platter and continue with rest of crepe batter, separating each crepe with a sheet of parchment or waxed paper.

6.     To assemble:  Spread about 1 Tablespoon of curd on each crepe then fold the crepe in fourths to form a triangle. Serve two crepes together with a dollop of whipped coconut cream. 

Radiantly Raw: The Pursuit of Happiness Through Chocolate

Words: Hannah Gingrich

Photos: Ryan Hannigan

Photo by Kelsey Shaw

Photo by Kelsey Shaw

Some might say that chocolate is bad for you. Some might say, everything in moderation. Jacquie Mosher of Radiantly Raw Chocolates wants you to forget what you think you know. Her chocolates are packed full of antioxidants, vitamins and love, and they are delicious. How can this be? The skeptics furrow their brows in disbelief, but its true. Forget your daily multivitamin and try one of these delicious raw chocolates. Let your taste buds rejoice and your sweet tooth be soothed, all without feeling a drop of guilt.

What brought you to the idea of starting a chocolate business?

Well, I was diagnosed with Fibromialgia when I was 22. Instead of taking a million different pills, I began experimenting with raw and whole foods. I noticed a huge difference in the way it helped heal my body. However, I missed dessert. I had tried so many terrible gluten free, raw, organic, or dairy free desserts, that I decided I’d get creative in the kitchen. I started experimenting with raw chocolates and kept a stock of them in our refrigerator at home. Soon after we moved to Colorado Springs, I noticed that there was a lack of raw or organic chocolate, which on the East Coast where we’re from, you would find a handful of places to get it. So naturally, Radiantly Raw was born.

Whats you’re favorite chocolate that you make?

“I love the almond butter mustaches, however I recently went on a truffle kick, my coconut cardamum truffle is probably the best chocolate that I’ve made recently.”


Walk me through a day in the life of a chocolate maker.

Well, its like doing the job of 6 people in one. It can be really stressful, one week you’re doing your accounts for days in a row and then you finally get around to making the chocolates, usually late into the night. But when it comes down to it, I’ve never been happier. I love what i’m doing, I love meeting my customers, especially the ones who have allergies. There was a couple I met the other day whose son has special needs, his diet is really restrictive and he had never tasted chocolate because of his allergies. Because my chocolates are allergy free, he was able to have some of my chocolate. They sent me a video of it and I think I cried all over myself. It brings you back to what this is all about.

What makes your chocolate unique?

My chocolates are raw. When I produce my chocolate, I keep everything below a certain temperature, which keeps all the nutrients and enzymes intact and means you’re getting 4 times the amount of nutrients than something that’s been melted down or roasted. I also use raw, local honey to sweeten my chocolates, compared to a lot of vegan chocolates which use agave syrup, which has been controversial due to the similar way corn syrup and agave are processed.


What kind of value does your product add to the community?

There aren’t a lot of allergy friendly options out there, especially soy free. So far, I’m the only raw chocolate maker in the area and I’ve really tried to get involved in the community here. I’ve teamed up with Switchback coffee roasters to make a specialized coffee truffle and I really try to connect and support other local business, because I am one and I know what it means when someone else supports your business. The community here has been fabulous and so supportive.

Jacquie also teamed up with Brewers Republic during Craft Week back in May to create a fantastic chocolate and beer pairing.

How do you feel your chocolate business relates or carries on the chocolate making tradition of the grand chocolate makers in Europe?

Well, I don’t even try to compare it, first because my chocolate is so unique and because its a whole different realm of chocolate making. However, they do have great standards of purity and respect for the process. I think my chocolates relate to the grand chocolate making tradition in the simplicity of the raw ingredients and purity of the product.

What does the future hold for Jacquie Mosher, master chocolate maker? New flavors? New stores? Conquering the world?

I’ll start with conquering Colorado, then we’ll see after that. But really, lots of new flavors, lots of partnering up, lots of fun.

What can the community reading this do for you?

Be healthy, be happy, eat more chocolate. And high five me the next time you see me.

Dairy free, soy free, gluten free, non-GMO, raw, and organic chocolate. Simple ingredients: Coconut oil, honey, cacao powder and vanilla extract.


Recipe: Mint Chocolate Chip Ice Cream Truffle

1/4 cup organic raw coconut butter

1/2 cup organic unrefined coconut oil

1/4 cup organic pure maple syrup

1 1/3 teaspoon organic peppermint extract (or food grade essential oil to taste)

organic raw cacao nibs (for rolling)

Mix coconut butter, coconut oil, maple syrup and peppermint extract in a Vitamix or blender.  Chill for 15 minutes until the coconut oil is soft but no longer clear.  Lightly blend the separated coconut oil back into the mixture for 10-15 seconds.  Scoop into 1 1/2" balls onto a tray lined with parchment paper.  Chill for another 5-10 minutes.  Roll balls with hands and press cacao nibs onto surface.  Store in fridge or freezer and enjoy!

Coconut oil is proven to aid weight loss, boost immune system and helps reduce the risk of disease.  It is an excellent item to have in your diet on a daily basis.  Both maple syrup and peppermint reduce inflammation in your body.  Cacao nibs are packed with vitamins and minerals, truly a delicious and healthy snack.

The Broadmoor: Irish Whiskey at The Hotel Bar

Words: Katie Lew

Photos: Abby Mortenson

During the winter months when there's a chilling nip in the air, there is something so comforting about finding a nice warm place to relax with friends and enjoy a cocktail. Even better, when that cocktail is served piping hot and creamy smooth like the delicious classic, Irish Whiskey. The COCO team recently visited The Hotel Bar at the Broadmoor Hotel. We sat around the fire and warmed ourselves with a round of Irish Whiskeys. The Hotel Bar is one of several great places to gather and relax with friends. We highly recommend it. But in case you are trapped inside on a snowy winter's day, The Hotel Bar has generously shared their recipe to help warm your soul. Cheers!

Irish Whiskey

•  1.5 Bushmills Irish Whiskey

•  1 ounce brown sugar simple syrup

•  Fresh hot coffee

•  Fresh soft whip cream

Combine the Irish Whiskey, simple syrup and coffee.  Top with sweetened, whipped cream and enjoy!

Fruition Farm: Growing a Community

Since opening Fruition Restaurant in 2007, both Alex and his restaurant have won numerous industry awards, including Zagat’s best Colorado restaurant, Food and Wine Magazine’s Best New Chef of 2010, and Alex has been a James Beard Award finalist several times. However, Alex says his biggest sense of accomplishment comes from the caliber of people he has had the opportunity to work with.

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