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coconut milk

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Coconut Whipped Cream

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Simple to make and with a deliciously rich flavor -- once you taste coconut whip you'll never go back. Coconut whip cream has slightly fewer calories than full fat cream, but with the added anti-inflammatory benefits of coconut. Not too mention this dairy-free swap is much better for digestion and adds a unique flavor twist to an otherwise expected dish.

Tips for success:

- I have had the best luck with the brand Native Forest. WholeFood brand is ok too (Image Below) 

- While overnight chilling brings the best results, if you are short on time you could use the freezer for 30 minutes 

- Experiment with added flavors! I love almond or cardamom extract or added orange zest 

INGREDIENTS 

2 cans of FULL FAT coconut milk, chilled overnight 

2 Tbs of honey or maple syrup

1 Tsp of vanilla extract

DIRECTIONS

Begin by opening your chilled coconut milk cans and scooping out just the solid coconut cream layer that has solidified at the top of the can into a mixing bowl. Pour the leftover liquid into a container and save for another use (I add it to smoothies!)

Now add the maple syrup or honey, and the vanilla into your mixing bowl. Turn on your mixer and beat on high for ten minutes (until the whipped cream is fluffy and you can make peaks.)

**I have done this by hand with a whisk -- its possible, but be prepared to call for back up. It takes much longer than normal whipped cream. 

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The Easiest Soup Imaginable

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The Easiest Soup Imaginable

I have an admission: I ate my jack-o-lantern.

I couldn't help myself!  I had all these beautiful pumpkin's on my porch staring in, begging not to be wasted.  So I did some research (turns out you can eat almost every pumpkin!) and I roasted up several varieties.

Keeping in-line with my recent soup fetish, I decided to blend this baby up into a creamy concoction.  What I ended with is the easiest fall soup imaginable.

Thai Pumpkin Soup

INGREDIENTS

1 medium squash (Any kind will work: acorn, kambucha, butter nut, etc.)

1 can of light coconut milk

1 tablespoon of Thai red curry paste

½ cup diced onion

1 tablespoon of diced fresh ginger.

1 tablespoon of coconut oil (or olive oil.)

Topping: Plain yogurt, pumpkin seeds, chili flakes.

DIRECTIONS

To begin preheat your oven to 400.  CAREFULLY cut the squash in half and place in a deep baking pan, skin side up.  Pour ½ cup of water in the pan with the squash.

Roast squash for 30-45 minuets or until you can easily pierce them with a fork. Remove the pan from the oven and place on stovetop to cool.

While the squash is cooling, heat coconut oil in a deep soup pot. Add your diced onion and ginger and sauté until soft (about 3 minutes.) Add 1 Tbs. of curry paste and mix well. Add some chili flakes at this point if you want extra spice. Then scoop the pumpkin flesh into the pot and stir it well (breaking up the big pieces of squash). Pour in 1 can of coconut milk and mix together.   You can stop here and have a chunky soup, or you can blend this in your food processor little by little until it is smooth.  I think blended soups are fancy, so I opted for the latter.

Simmer soup (blended or not) for 5 minuets and its ready to eat.

Serve with 1 scoop of plain yogurt and sprinkled pumpkin seeds and chili flakes.

The Skinny: Pumpkins are full of carotene, vitamin A, vitamin C, magnesium and fiber! This low calorie squash will help you keep healthy eyes, bones strong, promote healthy digestion and a strong immune system! 

If you use the seeds (waste not, want not) you get a huge does of Omega 3's  manganese, magnesium, phosphorous, zinc and tryptophan. Pumpkin seeds are at the top of the nutrition nut pile.  They are anti inflammatory (good for arthritis), protect from prostate cancer, lower cholesterol with their Phytosterols, and improve mood and stress coping. They are also very high in protein

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