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.
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.
When done right, meatloaf can be incredibly delicious. I set out to create a dairy, egg, sugar, and gluten-free meatloaf and came up with excellent results!
Because it contains no dairy or eggs, I wanted to call it Vegan Meatloaf, but I realize that makes absolutely no sense 😉
1/2 cup tomato paste
1/4 cup maple syrup
4 tsp apple cider vinegar
1 TBSP coconut oil
1 medium onion, finely chopped
1/2 cup sweet potato, cook and mashed ****
1/2 cup unsweetened coconut milk (water may work just as well, I’m not sure)
1 tsp salt
1/2 tsp pepper
1/2 tsp thyme
1/2 tsp oregano
2 TBSP parsley
2 pounds ground beef (or lamb, or mixture of the two)
2/3 cup bread crumbs (gluten, egg, dairy, and sugar-free! I used Food for Life Gluten-Free Rice and Millet loaf)
1 TBSP vinegar
Saute the chopped onion in coconut oil until it begins to turn translucent.
In large bowl, combine sweet potato and coconut milk and mix until well combined. Then add the rest of the ingredients, including sautéed onions, and mix well.
If the mixture sticks to the bowl, add a little coconut milk until it no longer sticks.
In greased (olive oil or coconut oil) 9″ x 13″ glass baking dish, mold the mixture into a free-form loaf. The free-form, as opposed to using loaf pan, gives the meatloaf a nice texture.
Brush half the glaze over the meatloaf.
Cook at 350F for 45 minutes. Brush on more glaze and cook an additional 15 minutes.
I had leftover glaze, so I diluted it with water and added more to my serving of meatloaf.
Serve meatloaf with simple spinach and olive oil salad and coconut oil sautéed yellow summer squash!
*** I like to have already cooked and mashed sweet potatoes on hand to add to recipes. An easy way to cook sweet potatoes (or regular potatoes) is to cook them in a crockpot on low for about 6-7 hours, with just a little water in the bottom. They turn out great and it’s so easy.
I didn’t snap a picture of this yummyness when I made it. I’ll try to get a shot next time I make it and post it here.
This soup is a real winner! Proof that one can eat good even when on such a ridiculous allergy-free diet as mine! I apologize for my rather unspecific recipe instructions. Here’s an earnest and hopeful attempt at a written recipe:
Half chicken breast, cut into small pieces
2 medium onions, chopped
2 stalks celery, chopped
1 yellow squash (or zucchini) chopped
2 cups frozen corn
2 cups frozen peas
1 red bell pepper, chopped
3 cups cooked navy or pinto beans (already cooked)
1 to 1-1/2 cups finely chopped kale or spinach
2 cups diced tomatos
chicken broth (if you have any good stuff- mine was leftover from previous chicken drippings)
Saute onions and celery in coconut oil.
Add water and squash, corn, peas, and red pepper. After that comes to a boil, simmer until it seems pretty well cooked.
Add beans, kale, tomatoes, chicken, chicken broth, and everything else left on the ingredients list. Go heavy on spices (but not the sage or pepper), I like flavor.
Add more water if neccessary.
I’m sure it would taste great substituting the chicken with ground beef or lamb. I might try that next time. I’m not a big fan of cutting up chicken.
My husband added some lime juice to his bowl and it tasted pretty good. I’m sure a dash of lemon would taste excellent as well.
Corn chips and guacamole would be a nice side dish.