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Posted by on Sep 8, 2017 in Breakfast, Entrees, RECIPES, Sides, Snacks, Uncategorized

Coconut Probiotic Yogurt

Coconut Probiotic Yogurt

 

Peeps, I have been wanting to share this recipe as soon as I got it to “work”. I have been making it non-stop since. For several years, I have been trying different brands of non-dairy yogurts, but have never found one that has the fluffy and super creamy texture that some dairy yogurts have – like Greek yogurts, or Siggi’s…until now! After seeing Coconut Cult yogurt popping up all over Instagram, I decided I needed to try it! It looked as creamy as my favorite dairy yogurts! I went to go buy it online and it was $72 for 2, 16 oz jars (GASP!)! I am ALL about supporting new and budding American-born businesses, but I live pretty comfortably and still could not justify spending almost $75 on 2 jars of yogurt, even if it was the best. Over the course of the next several months, I went back to their website a few times, maybe there was a sale? maybe they lowered their price? maybe they’re selling it closer by and I can just buy one jar…?? Maybe someday I will get lucky enough to try some Coconut Cult!

After researching a few recipes on yogurt making, it seemed like something I could do without too much effort. I figured I already had the 2 necessary ingredients, and if it didn’t work, all I’d lose was a can of coconut milk/cream and a few probiotic capsules. But it WORKED! I did lots of recipe testing to get this one right for you guys, and for me 😉 ! It is so so creamy and delicious and tangy and FULL of gut-happy probiotics! I don’t have a ton of experience with fermentation so I was afraid I would end up with a lumpy, smelly, moldy mess, but even with my “worst” batch, that wasn’t the case!

You read that right…all you need is a can of coconut cream + 2 probiotic pills! There are a few caveats to that to reach utmost creaminess and tangy yogurt taste, I’ll share those below.

 

Coconut Probiotic Yogurt
 
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The easiest creamiest probiotic filled raw coconut yogurt! Add to smoothies, with cereal and/or fruit, or all by its delicious self!
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 14 oz (ish) can coconut cream (WITH guar gum)
  • 2 probiotic capsules
  • 1 very clean glass jar
  • Enough cheese cloth to cover jar opening
Instructions
  1. Add full contents coconut cream can and contents of probiotic capsules to very clean blender just until smooth.
  2. Pour cream/probiotic mixture into glass jar.
  3. Cover jar with cheese cloth and secure with string or rubber band
  4. Allow to sit in a warm and dark place, for 24-48 hours
  5. Put in refrigerator after fermentation and enjoy within a week!
Notes
Once it's cooled in the refrigerator, it will thicken slightly and become more creamy!

*Adapted from Minimalist Baker

PRO TIPS:

  • If you want to make it even more creamy, you can line a strainer with cheese cloth and let it drain for a few hours. What gets strained out is probiotic coconut water, that can be consumed by itself or added to something else. What is left over is just the coconut cream without water.
  • You can use full fat coconut milk, it will just be a bit runnier, unless you strain it out using the above method. I’m all about simplification and coconut cream is basically the coconut meat with the water already mostly removed.
  • If your house is >70F, you can just leave the jar to ferment in a kitchen cabinet, or other dark spot. If your house is <70F, you can put the jar in the oven with the oven light on.
  • Brand matters!
    • I tried this without guar gum coconut cream and I personally thought it was disgusting. >_< Guar gum acts as a thickener/stabilizer, so without it the coconut cream/milk will separate in the jar while it’s fermenting.  Some other recipes I found online said it was fine it you stirred/strained it, but I was grossed out by the lumpiness and consistency. I ended up composting mine because I was grossed out. The coconut cream brands I’ve used that have worked beautifully are – Native Forest and Thai Kitchen. I am not sure if these are BPA free. Thai Kitchen does not currently have organic coconut cream. Whatever you choose to use, I recommend ensuring the ingredients are coconut, guar gum, and maybe water.
    • It’s important to use a probiotic that has lots of live and active cultures. You’ll quickly find out whether that’s true if your yogurt doesn’t ferment or smell tangy (like yogurt!). I happened to have medical grade probiotics that I bought online – VSL 3 . I also read Silver Fern probiotics work well. You’ll likely need to use probiotic capsules that you can open and empty out, rather than probiotic tablets. I have not tried to crush up tablets, so I don’t know if that works.
    • You’ll know when your yogurt is ready because it will have that delicious slightly sour, pungent smell that all plain yogurt has. Although I haven’t experienced it, if, at the end of the fermentation period, you yogurt has any mold or discoloration or other funky smells, throw it away – or even better, compost it!

 

 

I would LOVE to hear how you all are enjoying this delicious, dairy-free, raw coconut yogurt!! Also share any tips, or fails :), that you have!

 

xoxo

♥Teresa

 

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Posted by on Apr 30, 2017 in Entrees, RECIPES, Uncategorized

White Wine Asparagus Pasta

White Wine Asparagus Pasta

I was staring at the pile of asparagus I bought out of excitement that it was coming back into season. I looked at the partially full bottle of white wine I had leftover from a dinner I hosted. (I don’t drink). I tried to come up with something I could make with the two and this pasta dish was born!

It’s been awhile since I’ve posted a recipe. I was awaiting inspiration…and this recipe is it! I made it as part of my weekly food prep 3 of the last 4 weeks, which I never do. Usually I make a dish and don’t revisit it for several months because I crave variety in my food, but I could not get enough of this!

Veggies + Pasta are usually a win-win. Plus it smells DIVINE when it’s cooking or when it’s reheated. My coworkers kept asking what I was eating for lunch. NOM.

I keep at least one box of Banza in my pantry at all times for easy meals. I’ve found a lot of bean based pasta are kind of slimy, which is a totally gross description, but true! Lez be honest…but Banza is quite tasty, and only has 4 ingredients! I poured vegan Parmesan “cheese” over this, which makes it even better! Hoping to get that recipe up here soon too! 🙂 The parsley gives it a nice little kick.

The pasta keeps and reheats well for about a week, so it’s great for leftovers or lunches! Hope you love it as much as I do!

White Wine Asparagus Pasta
 
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A quick and easy go-to veggie pasta dish!
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 8 oz Pasta
  • 3 Cloves Garlic, minced
  • ½ Medium Onion, minced
  • 4 Tbsp Ghee/Vegan Butter
  • ¾ C Dry White Wine
  • ½ Bunch Asparagus, chopped into 1 in pieces
  • ¾ C Peas
  • Chopped Parsley
  • Salt and Pepper , to taste
Instructions
  1. Cook the pasta per instructions on the box.
  2. While the pasta is cooking, saute garlic and onion in the ghee in a medium pan until fragrant.
  3. Add white wine, chopped asparagus, and peas to the pan. Bring to boil and allow the liquid to cook down for a few minutes.
  4. Drain pasta when finished cooking and place in bowl.
  5. Pour pan contents over cooked pasta and mix thoroughly. Mix in chopped parsley.
  6. Enjoy!
Notes
I typically cover this in vegan Parmesan cheese made of cashews. It will likely need some additional salt if no parm is added!

 

xoxo

♥Teresa

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Posted by on Sep 25, 2016 in RECIPES, Sides, Snacks, Uncategorized

Maple Tamari Almonds

Maple Tamari Almonds

I LOVE snacks and snacking! I also love sweet and salty. These tasty almonds combine both of those! When they are roasted, the maple syrup crystallizes to create an even crunchier bite. I snack on raw nuts a lot because most roasted nuts contain extra oil and a lot of salt (sodium). Don’t be fulled by most “dry roasted” nuts at the store. They are usually loaded with additives to get the “right” texture and taste. I’ve been experimenting with roasting my own nuts at home different ways, which is how these were born!

SONY DSC

And!..as with most of my recipes, these are SUPER simple and quick. They take less than 5 minutes to stir up. The hard part is waiting until they bake and cool to dive in.

As the seasons begin to turn colder, my body craves heavier/denser foods, including the snacks I eat. In the summer, it’s usually calling for more raw carrots/celery/broccoli, and in the fall and winter, nuts, squash, pumpkin. I know it’s not been feeling very Fall-like outside so far during these first few days of fall, but I feel my body sensing the change in season and the shorter amounts of daylight.

SONY DSC

These Tamari Almonds are made with only 3 whole food ingredients.  I have made these about 5 times in the last several weeks. They are SO good. Easy, quick, healthy, tasty = my favorite combo.  Almonds also are high in protein and good fats, to keep you fuller longer!

SONY DSC

 

Maple Tamari Almonds (V + GF)
 
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Salty, Sweet, Quick, Healthy!
Author:
Recipe type: Snack
Serves: 2 cups
Ingredients
  • 16 oz RAW almonds
  • ⅛ c Tamari (Soy Sauce can be substituted)
  • ⅛ c Pure Maple Syrup
Instructions
  1. Preheat oven to 350F. Line baking sheet with parchment paper or silicon mat.
  2. Stir together Tamari and Pure Maple Syrup.
  3. Add Almonds and stir until they are thoroughly coated.
  4. Spread almonds on lined baking sheet in a single layer.
  5. Roast in oven for about 12-15 minutes.
  6. *You can test to see if they're ready by removing one almond and allowing it to cool. The sugar crystallizing will happen as the almonds cool, after they've been removed from the oven.

 

Hope you enjoy! Happy Fall!

xoxo

♥Teresa

 

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Posted by on Apr 3, 2016 in Breakfast, Desserts, RECIPES, Sides, Uncategorized

Vegan Coconut Whipped Cream

Vegan Coconut Whipped Cream

Since I learned too much dairy irritates my stomach, I’ve switched to this fabulously easy Coconut Whipped Cream. It is prepared the same as regular whipped cream is, except instead of using heavy whipping cream, it uses coconut cream!

Coconut cream

Coconut cream is found at the bottom of chilled full fat coconut milk cans, or can be purchased by itself at Trader Joe’s. I haven’t been able to find just straight coconut cream anywhere else…although Google is telling me Thai Kitchen has also started selling coconut cream. I have tried several types of full fat coconut milks to make this whipped cream, but always come back to the Trader Joe’s Coconut Cream. It gets the most fluffy!

Chill the can of coconut cream (or whole fat coconut milk) in the refrigerator for at least a few hours. I always keep a can or two in my refrigerator so I have them at the ready. Flipping the can upside down will cause all the coconut cream to settle at the bottom of the upside can (AKA the top of the can if it’s right side up)….does that make sense?? Hope so! 🙂

 

coconut cream upside

 

Scoop out the cream into a chilled stainless steel or glass bowl. Even the Trader Joe’s Coconut Cream will have a little bit of coconut water at the bottom, you want to avoid getting any of the water into your bowl. The water makes the whipped cream watery…not great. Fun hint, save the coconut water for smoothies or just to drink! It has more potassium than bananas!

Add a dash of vanilla extract and a little bit of sweetener. I use about a tablespoon of maple syrup. Whip the three ingredients with a hand mixer or Kitchen Aide mixer on a relatively high-speed until the cream becomes light and fluffy. Another fun hint, sometimes I add in a capsule of probiotic powder for a little extra healthy kick!

whipped coconut cream

 

Use the Coconut Whipped cream as you would regular whipped cream. A fan favorite is on top of my healthy blackberry cobbler! So so good! If you don’t use it all in one sitting, keep it cool in an airtight container, and you can re-whip it later more if necessary!

15.9.22 Blackberry Cobbler 3

Vegan Coconut Whipped Cream
 
Easy, Vegan, Delicious.
Author:
Recipe type: Dessert
Ingredients
  • 14 oz can Coconut Cream (or Full Fat Coconut Milk)
  • 1 tbsp Sweetener (I use pure maple syrup)
  • 1 tsp vanilla extract
  • Chilled Glass or Stainless Steel Bowl
  • Kitchen Aide Mixer or Hand Mixer
Instructions
  1. Refrigerate Coconut Cream or Full Fat Coconut Milk upside down for at least 6 hours, preferably overnight, so that the cream sinks to the bottom of the upside can (AKA the top).
  2. Scoop out ONLY the cream, being careful not to spoon in any of the coconut water in the can, into a chilled bowl.
  3. Add sweetener of choice and vanilla extract to bowl.
  4. Whip until fluffy!*
  5. Enjoy as you would regular whipped cream!
Notes
*It likely won't get AS fluffy as dairy whipped cream, but if you're lucky and it's refrigerated long enough, it might. 🙂
The sweetener and vanilla extract are optional. The whipped coconut cream is delicious on it's own too! And/or add a dash of probiotic powder for added nutritional benefits!

 

Enjoy!

xoxo

♥Teresa

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