When I discovered that you can make your own coconut milk at home, I’ve never bought another carton from the store again! The homemade kind has far superior taste (plain store-bought tastes like nothing), doesn’t have added ingredients (carrageenan, anyone?), and is less expensive. And thankfully, it’s really easy to make!
1.5-2 cups shredded coconut
4 cups hot water
Process together in blender for 1.5-2 minutes. Strain. That’s it!
You can also make your own coconut “flour” from the leftover pulp. Simply dehydrate and grind! This flour doesn’t act the same as coconut flour that you can buy. I’ve managed to heavily adapt a coconut flour cake recipe using my homemade flour after many not-so-successful tries. I like to use this flour for the topping on my berry crumble recipe.
This morning I finally tried out this sweet potato waffle recipe. Although it tastes good, they weren’t crispy in the slightest and were more like the consistency of fluffy pancakes. I wonder if they’d crisp more with a bit more coconut flour. I have made coconut flour waffles before and was able to get them sorta crispy. The addition of sweet potato must make these more squishy.
The raspberries are fresh from the backyard.
Maple syrup from a local farmer.
I made the sausage patties from local grass-fed beef. Unfortunately, I discovered that we are all out of sage, so I wasn’t able to get the taste I wanted.
All in all, a good grain-free breakfast 🙂 err… dessert? 😉
I’m happy to be able to do these posts on my phone. It makes uploading pics waaay easier and faster… which makes blogging waaay faster.
However, it’s not the same with my main blog. A phone is not ideal for lots of typing!
For several weeks I have drastically reduced my grain consumption because I figured it would be easier on my digestion. I think it has helped, but I’ve made so many health changes it’s difficult to tell what is responsible for what. I’ve discovered that oats in particular really wreck my gut. I don’t think it was always like that but the last few times I had oats I got a terrible belly ache. I was also making some yummy quinoa barley cakes and found out those didn’t agree with me so well either.
For now, my grain consumption is limited to Ezekiel bread (sporadic) and my rice-based protein powder (Young Living’s Power Meal) which I usually have every day (always half a serving size). I eat grains when we are out and that’s what’s available.
I’m amazed at how well I’m getting by without eating grains and legumes. I used to have a big cabinet full of dry goods. Now I have one bin of shredded coconut and not much else. I’m just eating fresh vegetables, meat, and some fruit and a little cheese. I only eat eggs in coconut flour baked goods.
Granted, I struggle a bit with finding new recipes. I’m just rotating between a few and it gets kinda boring.
Anyway, just wanted to give this little update. While I crave a bowl of cereal every now and then, my body is thanking me for cutting down on grains. My digestion seems to be improving.
Yumm. I got this recipe from my mom who got it from someone on facebook… or something like that. Basically, I have no idea where it originated. I tweeked it a little bit for allergies and taste preference.
Eventually I would like to make this recipe with nuts that have been soaked and dehydrated first to help improve digestion and absorption. I’m currently hung up on the dehydrating step 😛
14 medjool dates (pitted)
1/2 cup pecans
1/2 cup cashews
3/4 cup shredded coconut
1 Tbsp coconut oil
1 Tbsp water
1 Tbsp cocoa powder (optional)
In food processor, chop the nuts and coconut until fine.
Add the dates, coconut oil, water, and cocoa powder and pulse until a dough forms.
Press into 8×8 baking dish and refrigerate for 2 hours.
Keep these refrigerated.
This soup is delicious. Even my husband loves it (we don’t normally LOVE the same foods). This “chili” has all the right flavors and textures.
This is an adaption from this website.
Again, I give no measurement for spices because I never measure them myself.
4 large sweet potatoes, peeled and cubed
4-5 medium carrots, chopped into small chunks
3-4 large ribs of celery, chopped thin
1 bell pepper, chopped into small pieces
2-3 cups frozen green beans And/OR
1 large zuchini, quartered and chopped*
1 can diced tomatoes
1 quart chicken broth (I make my own)
1 pound ground beef (local grass-fed!)
*I recently had to substitute zuchini for the green beans because the beans make my baby spit up. I still wanted something green so I chose zucchini
Throw all the veggies, tomatoes, and spices together in a large crockpot and cook on high for about 4-5 hours.
At that time, fry the ground beef in skillet (I use cast-iron) and season how you please (I’ve actually been doing Italian Seasoning and salt). I leave the meat a bit pink and then add to the soup (it’ll keep cooking in the soup and we really dislike overcooking beef). And turn off your crockpot because it’s done cooking 🙂 I like to add salt and extra seasonings at the end.