What is coconut butter?
Made from raw dried shredded coconut. When you pure the shredded coconut the coconut oil and coconut meat mix together and turn into a butter spread.
How to prepare:
» blend in high speed 2 cup raw dried unsweetened shredded coconut for about 5 – 10 minutes or until the coconut butter has no chunks in it.
Creamed coconut, coconut cream, coconut milk – what is the difference?
Creamed coconut is ideal to use when you need a coconut flavor but you don’t want additional liquid. Creamed coconut is a pure coconut made into a creamy paste and sold in the form of a hard white block. You can use coconut butter as a substitute in a 1:1 ratio in most recipes that call for creamed coconut.
Coconut cream and milk are made from grating the flesh of a mature coconut and mixing this with water. Less water gives coconut cream and more water gives coconut milk. Coconut cream is similar to coconut milk, but is thicker and creamy. Aka if the recipe calls for Coconut cream – from can refrigerated overnight and use the solid cream from the top.
How to prepare coconut whipped cream?
» Place ( organic full fat ) coconut milk in a fridge for overnight.
» Once is chilled flip it upside down and open the can.
» Pure the liquid in a small bowl and set aside.
» Scoop the chilled milk cream into a dip bowl, by using a hand mixer whip the cream until fluffy.
What type of oats are you using? Bob’s Red Mill gluten-free rolled oats
If a recipe calls for “cashews, soaked and dehydrated” how to prepare?
Soak the cashews about 4 hours. After they’re done soaking drain in a colander and rinse well. Spread out in single layer on dehydrator tray and dry them on 115ºF until completely dry. (Soaking and dehydrating the cashews is optional. You can always soak your nuts and use them that way. Being able to dehydrate them returns them to the crispy state that is called for in most recipes.)
What is nice cream and how to prepare?
Quick, easy and healthy substitute for (dairy) ice cream.
The popular two ingredients banana nice cream recipe:
3 peeled, sliced and frozen banana
2- 3 tbsp nut milk
How to prepare:
» Peel and slice ( about 1 inch slice ) your bananas.
» Next you have to freeze them overnight. Place the banana slices on a baking tray lined with baking sheet or you could use ice cube tray or chocolate mold (depend which one is fits in your freezer) the point is you need each banana slices individually.
» Place frozen bananas and nut milk in a high speed blender by using the tamper (any other blender won’t work) or use food processor and process on medium speed for a few minutes until it reaches a smooth ice cream looking.
If you using a food processor keep stopping it and scraping down the sides of the food processor to get the right consistency. Do not over process, it’s depend on how powerful the blender, food processor what you using but ready in 2 minutes.
How to prepare date paste?
» press dates ( pitted ) into a bowl and soak them in water which is just cover the dates for 30 minutes,
» process the dates and water together in the food processor into a pure Store in fridge, last for a week.
How to prepare Irish moss paste?
» rinse the irish moss paste very well in cold running water,
» then wash it in bowl with cold water,
» change the water a few times until the water is clear,
» soak in plenty of cold water 3- 4 hours in room temperature
» rinse and drain (It is ready to use when recipes call for soaked irish moss)
»» for irish moss paste – blend 1 cup irish moss (soaked) with 1/2 cup water Store in fridge, last for a week.
What is Pandan juice and how to prepare?
Pandan leaves are available in most Asian grocery stores. Make sure it is bright green when you buy it, and keep it stored away from light to retain its color. The leaves can be chewed raw or turned into a soothing juice to help with toothache or bleeding gums as they will numb pain and have an anti-bacterial effect. (The pandan juice has an intense green color that resembles wheatgrass juice)
How to prepare:
6 pandan leaves
1/3 cup filtered water
» Cut washed pandan leaves into 1/2″ segments
» Combine leaves with 1/3 cup of water in a high speed blender and blend about 30 seconds.
» Strain the pandan juice/paste through a cheesecloth or a fine mesh strainer until you have extracted all of the juice.
» Collect the juice in a small bowl. Store in fridge, last for a week.
How to prepare chia pudding?
Basic Chia Pudding
1 cup liquid of choice*
3 tbsp chia seeds
coconut nectar or your preferred sweetener to taste
» Add the chia seeds to a jar with a tight fitting lid, pour in your liquid and coconut nectar
» Close lid and then shake it well.
» then shake again, and then again. If you don’t shake it enough, the liquid won’t incorporate and you’ll end up with clumps that are not very nice.
» Place it in the fridge to set for at least 30 minutes or overnight for the best texture.
* Use: any nut milk, herbal tea, coconut water, fresh fruit or vegetable juice, coconut milk, smoothie (not the thick one) … of choice to make the chia, and add
Here are some flavour combinations:
+ 1 1/2 tbsp cacao or carob powder
+ 1 tbsp superfood of choice (Matcha, spirulina, baobab, lucuma, maca, … etc)
+ fruit or vegatable puree
+ mint, orange, lemon, vanilla extract or any of your choice
+ any ground spice of choice
+ 1 tbsp aloe juice
+ herbal tea
+ some finely shredded coconut
If you wonder why I start dehydrating many of my recipes at a higher temperature.
Before you start to dehydrating foods read this – You will notice on many of my recipes that dehydration starts at a higher temperature (140℉) for 1 to 2 hours then is reduced (115℉) for the remaining time of the dehydration. Using a high temperature such as 140℉ in the initial stages of dehydration does not destroy the nutritional value of the food because, during this initial phase, the food does the most sweating (release moisture), which cools the food in the same way. Therefore, while the temperature of the air circulating around the food is about 140℉, the food itself is much cooler. In fact it stays under 118℉ (rawfood range of 105-118℉) So your food it’s still raw. Do not use this high temperature for grain sprouts.
The food is throwing off water and stays cool at the beginning of the dehydration process. Dehydrating like this saves time and also prevents possible fermentation and bacterial growth.
What can we always find in your kitchen?
Fruits: bananas, mango, persimmon, apples, pineapple, lime, orange, watermelon, grape, durian, strawberries, blueberries, raspberries, snake fruit, mangosteen, pomelo …
Greens: kale, wild rocket, romaine lettuce, bok choy, spinach …
Vegetables: zucchini, carrots, cabbage, broccoli, aubergine, green beans, peas, cauliflower, bell peppers, cucumbers, tomatoes …
Herbs: cilantro, parsley, mint, basil
in our kitchen cabinets/fridge I always have:
Grains, beans and legumes: lentils, beans, quinoa, gluten-free rolled oats, wild rice, brown rice, buckwheat goats, brown rice …
Nuts: almonds, cashews, pistachio, macadamia, brazil nut, pecans, walnuts
Nut Butter: homemade almond and cashew butter
Seeds: flax, hemp, sesame, chia seeds, pumpkin, sunflower …
Dried fruits: dates, raisins, prunes, figs, mulberries …
Dehydrated fruits: mango, apple, kiwi, banana
Superfoods: lucuma powder, matcha green tea, wheatgrass powder, acai, carob, raw cacao powder, spirullina, maca powder, goji berries, hemp hearts …
Vinegar: raw apple cider vinegar
Oils: organic extra virgin olive oil, organic hemp oil, organic cold-pressed extra virgin coconut oil
Milks: homemade almond milk, organic full fat coconut milk,
Sweeteners: coconut nectar, coconut sugar, stevia, date and raisins paste
Spices: cinnamon, ginger, turmeric, vanilla beans, cayenne, nutmeg …