Pages Menu
RssFacebook
Categories Menu

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
 
Prep time
Cook time
Total time
 
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

 

Read More

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
 
Prep time
Cook time
Total time
 
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

Read More

Posted by on Sep 5, 2015 in Entrees, RECIPES, Uncategorized

8 Healthy Make Ahead Meals

8 Healthy Make Ahead Meals

As you probably already know, I am LAZY about cooking for myself during the work week. I’ve had friends ask me to start doing the What I Ate Wednesday series so they can get ideas, but I’d seriously embarrassed to publish what weird pile o’ snacks I put together sometimes when I come home ravenous without any healthy food ready. (i.e. rice crackers, popcorn, then raw tomatoes with vinegar poured on…what??!)

For this reason, I am a big proponent of batch cooking on Sundays, or whatever day is most convenient for your schedule, to have easy and healthy meals at the ready, to grab for lunch or have ready in a few minutes for dinner. When I come home from a day a work, the last thing I want to do is spend an hour making dinner, I am approaching or already at hangry and ready to NOM.

Here are a few of my favorite make ahead meals as of late. These are all veggie-ful and well-balanced, and of course, totally tasty! They will all last a few days in the refrigerator or freezer. I typically make 2-3 main dishes and some kinf of veggie side, like hummus with cucumber slices or carrot sticks. My favorite thing to do is separate out each day’s meals into their own containers making them even easier to grab and nosh ASAP.

 

Vegan Summer Vegetable Lasagna Rollsof Hummusapien

15.9.5 Hummusapien Vegan Summer veg lasagna rolls

 

Quinoa and Black Bean Stuffed Zucchini  of The Creekside Cook –I sub goat cheese for the cheddar cheese.

15.9.5 Quinoa Black bean stuffed zucchini

 

Summer Vegetable Pasta Salad

15.8.16 Pasta Salad 1

 

Asian Peanut Noodles of Hummusapien –I sub buckwheat (or soba) noodles

15.9.5 Asian Noodles

 

Perfect Veggie Burgerof Oh She Glows

15.9.5 Perfect Veggie Burger

 

Date Goat Cheese Salad

Northstar Salad 3

Lentil Chickpea Salad (AKA vegan egg salad) of I Love Vegan

15.9.5 Lentil-Chickpea-Salad

Butternut Squash Chickpea Salad

IMG_4121

Happy Food Prepping! Enjoy!

xoxo

♥Teresa

Read More

Posted by on Aug 16, 2015 in Entrees, RECIPES, Sides, Uncategorized

Summer Vegetable Pasta Salad

Summer Vegetable Pasta Salad

So I realize I have been completely MIA recently and I admit I have no good excuse…I recently began my training for my next marathon in October and have been super busy at work (i.e. bad excuse)…I apologize for my absence. 🙂

I HAVE, however, been fully enjoying the fruits of my dear father’s massive garden. The excessive early summer rain has led to an even more excessive cucumber and zucchini crop. My dad has been bringing me more cucumbers than I know what to do with, even after I ate cucumber salads for 5 days straight…but I’m (obviously) not mad about it.

15.8.16 Pasta Salad 1

For my work lunches, I have been really into making veggie filled pasta salads, in an attempt to use as many as the delicious vegetables my dad brings me weekly. For pasta salad, I prefer using raw zucchini over cucumbers because zucchini is less (dare I use the word??) moist than cucumbers, while still lending a fabulous crunch combined with the raw sweet pepper and red onion.

This delicious summer veggie filled pasta salad is so refreshing and filling!

I use brown rice pasta, which is my favorite, making it healthier and gluten-free than standard pasta. Like all my other recipes, it is super easy to throw together for a quick weeknight dinner after work or to pre-make and store for several days in the refrigerator.I am actually a fan of day (or few day) old pasta salad…it seems like the dressing seeps into the veggies and the pasta more.

15.8.16 Pasta Salad

All you’ll have to do is throw the pasta into boiling water, chop up the veggies, and mix it all up!

 

Summer Vegetable Pasta Salad
 
Prep time
Cook time
Total time
 
Super refreshing veggie filled pasta salad!
Author:
Recipe type: Entree
Serves: 5 servings
Ingredients
  • 2 Small Zucchini/1 Medium Zucchini
  • 1 Small Red Onion
  • ½ C Chopped Dill
  • 2 Medium Carrots
  • 1 Large Sweet Bell Pepper (any color)
  • 1.5 C Penne or Spiral Pasta*
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Lemon Juice
  • 2 tsp Yellow Mustard
  • 1 tsp Garlic Powder + 1 tsp Salt (or 2 tsp Garlic Salt)
Instructions
  1. Cook pasta in boiling water. Run under cold water and shake out remaining liquid.
  2. Finely chop zucchini, red onion, carrots, bell pepper.
  3. Add cooked pasta, chopped vegetables, and chopped dill to large bowl.
  4. Add EVOO, lemon juice, mustard, salt, & garlic power to bowl.
  5. Toss all ingredients very well until thoroughly incorporated.
  6. Enjoy!
Notes
*My favorite is brown rice pasta with ingredients only being brown rice, salt, and water.

 

Hope everyone had a fabulous weekend enjoying these last few weeks of this beautiful summer!

xoxo

♥Teresa

Read More
%d bloggers like this: