Ingredients and Method:
Place 2 cups shredded coconut (any kind) into a blender.
Add 4 cups filtered, very hot water.
With care (as hot liquids in a blender can blow-back when you first start it up), pulse the blender a couple of times, then blend steadily for several minutes.
Strain through a couple of layers of cheesecloth lining a large sieve or colander. Gather up the edges and squeeze out all milk. Place the solids into a bag in the freezer and use to make bliss balls or similar. Pour the milk into a bottle, cool and refrigerate.
I do find that this milk does tend to have some solid bits develop in the fridge - these liquify again when poured into whatever you're using it for. Would be interesting to try adding a little natural emulsifier.
Another easy-to-make dairy free milk.
About 23 years ago, we lived in Murchison. Murchison is close to the convergence of a number of rivers, and surrounded by yet more rivers and river valleys. From Murchison, nearly every direction is "up the .....[.river]." There was a farming family "up the Owen" whom we visited several times. On one occassion, they served this lovely apple nut cake, and kindly shared the recipe. This week I decided to see if I could make this cake without gluten or dairy. Both options below.
125g butter OR 1/2 cup coconut oil
1 cup sugar
2 tsp baking soda
1 1/2 cups stewed unsweetened apples (I used my applesauce, and reduced the sugar to 3/4 cup)
1/2 cup raisins
1/2 cup chopped walnuts
2 TBSP cocoa
1/2 tsp mixed spice
1/2 tsp cinnamon (I reduced to 1/4 tsp as there is some in the applesauce)
2 cups plain flour OR 2 cups all purpose gluten free flour blend
1 tsp cream of tartar
The applesauce needs to be warm, so gently warm in a pot if it's not.
Cream butter or oil and sugar. Dissolve 1 1/2 tsp bakingsoda in the warm apples and add them to the creamed mixture with raisins, walnuts, cocoa, and spices. Stir well.
Mix together flour, remaining 1/2 tsp baking soda and cream of tartar, then stire into the apple mix.
Bake in a greased, floured 20cm tin at 180C/350F for 45 mins. Leave to cool in tin before removing and icing.
Icing: 1 tsp vanilla essense, 1 TBSP sherry/brandy/wine (optional), knob butter or a little coconut oil, icing sugar, hot water to mix.
I wasn't sure what to call these as they aren't exactly cookies, but close. I called them fruity drops because they are mostly fruit, and you "drop" spoonfuls on the baking tray. A yummy, natural treat.
Mix together, then drop spoonfuls onto baking paper on an oven tray. Shape into cookie-like shapes. Leave spaces between, but they don't really spread. Bake at 180C/350F for 20-25 mins. Cool.
I stored mine in a container in the fridge, as I don't get through them very fast. A nice fruity, naturally sweet treat.
Easy to make at home without all the additives. Homemade almond milk actually tastes like almonds (surprise!), much more so than store brought which actually has so little almond in it, so it may take you a few days to adjust. Can also be mixed with other home made milks (eg coconut) to adjust flavour, or watered down further is you wish.
Super quick and easy, this is a great substitute for rice, and an easy way to use up extra cauliflower. Can also be done with broccoli. Tonight, I used up a less-than-totally-pretty head of cauli from the garden, trimming off the dark bits from the tips of the florets with a sharp knife.
This is really tasty! And left overs are even better. I had a venison leg that's been in the freezer for quite some time. Mostly because it was too long to fit in my crockpot or roasting dishes, so I got our butcher to cut the shank end off it, and then I just haven't decided what to do with it. So I decided to mix up these simple ingredients and slow cook it in the crockpot. This would also be great with beef or mutton.
In a bowl, whisk together all ingredients except roast. Pour into a slow cooker. Add roast, and turn to coat. Cover and cook on auto or low for 8 or so hours, turning roast halfway through. Remove meat, shred, return to crockpot. Mix some cornflour with water then stir in to thicken, cooking a little longer.
Left overs develop the flavour even more, and are wonderful cold or reheated.
I served it the first day on rice with steamed broccoli.
After my husband had used some left overs for lunches, I then reheated the rest in a pot together with some left-over cabbage and cashews, and served on a bed of cauliflower rice - truly delicous!!
Very easy to make, this is yummy. It could be sweetened if you desire, but the natural sweetness of the berries is enough. Could be made with other berries also.
350g strawberries (or raspberries, blueberries, or other sweet berries) - plus a few more to garnish if desired
1/2 lemon, juiced
2 TBSP cocoa powder
1 tsp vanilla essence
1/2 tsp xanthum gum
1 400g can coconut cream, well chilled
Put the can of cream in the fridge ahead of time - the night before would be great. If you forget, like I did, then at least an hour in the freezer will suffice (but don't freeze!). Coconut cream needs to be well chilled in order to whip.
Remove stems from strawberries, chop in halves or quarters (raspberries or blueberries could be left whole), and place 300g of berries in small pot with the lemon juice. Cook until soft and juicy. For strawberries, use a spoon or fork to mash up. For berries with larger seeds, force through a large seive to remove seeds.
Divide berry pulp/juice evenly between four serving glasses. Add remaining uncooked, chopped berries.
Empty coconut cream into a bowl. Add cocoa, vanilla, and xanthum gum. Beat with an electric mixer until thick and softly peaked - about 4 mins. Carefully spoon mousse into glasses. Garnish with a half strawberry each. Chill for at least an hour before serving.
A super simple salad my kids always loved, and vistors raved about.
1 kg potatoes
4 hardboiled eggs (I have heaps of eggs currently, so used 6 this time)
Spring onions to taste, chopped
1 cup Budget/Value salad dressing or dressing of choice
1 stalk celery, finely diced
Small amount chives and/or parsley, finely chopped
Peel and cut potato into even chunks. Cover with water, add salt, bring to boil and simmer until just tender. Don't overcook. Remove from heat, drain, and cool.
Once cool, slice up potato further, until all in small bite-sized pieces, or leave as chunky as you desire. Place in bowl with roughly chopped hardboiled eggs and chopped spring onions, plus optional ingredients if desired. Add salad dressing, and gently stir to mix, being careful not to mush the spuds. Cover the refrigerate for a while so dressing soaks in and flavours develop (optional). Serve.
I had a little red cabbage left in the fridge I wanted to use, so I combined it with a few simple things, and a handful of roasted, salted cashews for a combo that is soooo yummy I could have eaten nothing but a big plate full of it quite happily! Green cabbage can be used instead.
Finely sliced cabbage - red or green, or a combo
A handful of something onion-y, chopped - I used some spring onions from the freezer.
A dash of soy sauce
A handful of roasted, salted cashews
A little coconut oil
Heat coconut oil in frying pan. Add cabbage and spring onions, saute. Add a dash of soy sauce and stir to combine. Add cashew nuts, stir again. Place lid on frying pan and cook for a couple of minutes until cabbage soft, but don't overdo. Serve.
This soup is loaded with garlic and herbs, and nourishing chicken stock, as well as roasted pumpkin. It's easy, tasty, and likely a good immune booster too.