THAI RED CURRY with galangal and kefir lime leaf

[THE RECIPE]

Adapted from: Gluten & Dairy Free Everyday Asian by Bindu Menon

1 small red onion, finely chopped

2 T. garlic, minced

2 T. coconut oil

1 – 1 ½ lb chicken breast or lamb, thin sliced; shrimp or tofu

2 heaping tablespoons of red curry paste

1” piece of galangal or 2 tsp. powder

1 T. Thai fish sauce or tamari / soy sauce

2 tsp. ground cumin

2 tsp. ground coriander

1 tsp. ground turmeric

1/2 tsp. ground cinnamon

2 15-ounce can regular coconut milk

1 T. raw honey

1/3 c. Thai basil leaves

2 kefir lime leaves [optional]

1 1/2 c. carrots, thinly sliced

1 1/2 c. red / orange / yellow sweet peppers, thinly sliced

1 1/2 c. kale or spinach, thinly sliced

3 c. green beans, French cut or chopped

Warm oil in a large stainless steel or cast iron skillet. Add onion and garlic and cook on medium-low, stirring frequently until onion softens and garlic becomes slightly golden on edges. Add meat of choice and cook thoroughly. Add curry paste, galangal, fish sauce, cumin, coriander, turmeric, and cinnamon. Cook for 1 minute, stirring constantly. Carefully pour in coconut milk and honey. Stir to combine. Add basil and life leaf and cook over medium – low heat until liquid begins to simmer. Reduce heat to maintain very gentle bubbling but not boiling, add carrots, and cook for 5 - 10 minutes or until carrots are just beginning to soften. Add peppers, beans, and kale. Cook until beans are bright green and peppers just soft. Remove from heat and serve over a bed of basmati or jasmine rice. 

STRAWBERRY SHORTCAKE vegan, gluten free, nut free

I dug through the archives of this blog and realized I've never posted this recipe! This is one we look forward to every June and make without fail. The biscuits are soft and just the right about of crumbly, the strawberries fresh-picked at peak, and the cream the perfect way to top it all off. Enjoy!

[THE RECIPE]

For the shortcake:

1/2 c. non-dairy milk [coconut, hemp, tiger nut, rice, etc.]

1 T. apple cider vinegar or freshly squeezed lemon juice

1 1/2 - 2 c. oat flour
1 c. millet, buckwheat, or rice flour
1/4 c. tapioca flour
1/4 c. coconut sugar, finely ground to powder using Vita-mix, Ninja, or coffee grinder
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cinnamon
4 T. semi-solid coconut oil

Combine milk and vinegar in small glass jar and set aside.

In large glass or stainless steel mixing bowl, stir together dry ingredients: flours, sugar, baking powder, baking soda, salt, nutmeg and cinnamon.

Add coconut oil and stir using spoon or hands until mixture becomes slightly wet and crumbly. Pour in milk, a little at a time, and beat with mixer or stir by hand until batter becomes dough like - able to form into ball and holding together. Add more flour or milk as necessary to find proper consistency.

Preheat oven to 375. Line cookie sheet with parchment paper [optional]. Form 2 - 3 inch balls with hands, place on cookie sheet, and gently flatten into patties. Continue until all dough has been used.

Bake until puffed and golden, about 20 - 25 minutes. Remove from heat and transfer to cooling rack.

Meanwhile, prepare strawberries. Rinse, remove stems, and cut into small slices.

Place biscuit in bowl and top with strawberries and whipped topping.

For whipped topping: 

2, 15-ounce cans of regular coconut milk, chilled or 4, 5.4 oz cans of coconut cream
1/4 c. maple syrup
couple pinches of sea salt

Chill coconut milk overnight to encourage separation of cream and liquid or use cans of coconut cream. Remove cans from refrigerator and open carefully. Using a spoon, gently dig out cream working to separate it from the remaining liquid. Reserve liquid to use in place of milk in shortcake recipe or for smoothies.

Place cream in mixing bowl. Add syrup and a couple pinches of sea salt. Whip on high using wire beater for about 60 seconds or until gentle peaks begin to form. Stop, taste, adjust as necessary, and whip for 20 more seconds. Pour into bowl, cover, and chill until ready to use.

SPRING FIRST LAYERED JELL-O GUMMIES

Happy Spring First!

What, might you ask, is Spring First?

Well, it's the first day of spring of course! And the perfect day to celebrate.

In our home, my girls look for any and every reason to have a party, maybe receive some presents, and celebrate all day long. We make a big deal of absolutely every holiday and throw in a couple made up ones as well.

Today is such day. After giving a nod to Franklin the Turtle [from whom we were inspired], we got right down to the business of par-ttt-yyyy-ing!

Waffles? Check. Potatoes? Check. Bubbles? Check. Chalk? Check. Layered spring-inspired Jell-O? Check. Grandparents? Check and check. And this only takes us to 11am. The day sort of unfolds as it will as we follow our present desires and dreams for what this holiday should hold. No planning. No fuss.

Our only rules?

Simple, smiles, and sunshine [the sunshine being negotiable].

Here's the thing about made up holidays: they give the present a special magic and adventure. A normal day becomes anything but normal, yet it's the normalcy that makes it so wonderful.

So take a day, make it a holiday, and celebrate like you really, really mean it. Do whatever comes to mind and don't think about anything else. Go outside and play like a child or drive to the beach or find some swings.

Whatever you do, smile because you're making normal so very beautiful.

Happy Spring First everyone!

[THE RECIPE]

Note: We like our jell-o a little on the tart side but if you prefer sweet [for picky eaters this may be helpful], feel free to add maple syrup or honey as desired.

To begin, prepare an 8 x 8 inch glass baking dish by rubbing a thin coat of coconut oil along the entire inside of the pan to grease. Set aside.

I warm all of the layers in separate pans at the same time prior to pouring into the baking dish but it also works to get the first two layers prepared, pour one into the pan to chill, and start working on the third and fourth layers.

If you don't have the fruit I've listed on hand, simply sub in any other fruits. Mango, and blackberries, strawberries all work well. The only fruit to avoid is pineapple as it reacts with the gelatin resulting in mush.

First Layer:

2 c. frozen blueberries
1/2 c. cranberry juice
1/2 freshly squeezed lemon juice
pinch sea salt
maple syrup [optional], to taste
7 T. gelatin powder

In a medium size saucepan over medium-low heat, combine berries, juice, lemon juice, salt, and syrup if using. Cook until warm and berries are have soften just a bit. Turn off heat and pour berry mixture into a blender. Blend on low. While the blender is running, slowly add gelatin powder. Replace the blender top and blend on high until mixture becomes creamy and smooth. Pour mixture into the prepared 8 x 8 inch baking dish and place in the freezer for about 10 - 15 minutes or until just firm but not hard.

Second Layer:

1 c. Tigernut or coconut milk
1 T. vanilla extract
3 - 4 T. maple syrup
1/2 - 1 T. lucuma powder [optional, this adds a malt-like flavor]
pinch sea salt

7 T. gelatin powder

In a medium size saucepan over medium-low heat, combine milk, vanilla, lucuma powder, salt, and syrup. Cook to warm. Turn off heat and pour mixture into a blender. Blend on low. While the blender is running, slowly add gelatin powder. Replace the blender top and blend on high until mixture becomes creamy and smooth. Pour mixture evenly over the first layer and return to the freezer for about 10 - 15 minutes or until just firm but not hard.

Third Layer:

2 c. frozen raspberries
1/2 c. pear juice
maple syrup [optional], to taste
7 T. gelatin powder

In a medium size saucepan over medium-low heat, combine berries, juice, and syrup if using. Cook until warm and berries are have soften just a bit. Turn off heat and pour berry mixture into a blender. Blend on low. If you'd like to remove the seeds, pour the mixture through a fine mesh strainer using a spoon to gently push it through. Rinse out the blender and return the raspberry puree to the blender. While the blender is running, slowly add gelatin powder. Replace the blender top and blend on high until mixture becomes creamy and smooth. Pour mixture over the first two layers and return to the freezer for about 10 - 15 minutes or until just firm but not hard.

Fourth Layer:

2 c. frozen apricots
1/2 c. apricot juice
maple syrup [optional], to taste
7 T. gelatin powder

In a medium size saucepan over medium-low heat, combine apricots, juice, and syrup if using. Cook until warm and apricots are have soften just a bit. Turn off heat and pour apricot mixture into a blender. Blend on low. While the blender is running, slowly add gelatin powder. Replace the blender top and blend on high until mixture becomes creamy and smooth. Pour mixture over the first three layers and either return to the freezer to firm completely [about 20 minutes] or place in the refrigerator for 1 - 2 hours.

When the jell-o is completely firm, cut it into small squares using a sharp knife. Gently pull from the pan and tear apart where needed. Store in a tightly sealed glass container in the refrigerator for 1 - 2 weeks.

COCONUT WATER & COCONUT MILK KEFIR

I recently started making my own kefir [milk and water] and am so excited about it I had to post it here. First, I love the taste and texture - a bit tart, with a hint of lemon, thick and creamy if milk kefir and light and fizzy if coconut water kefir. It's packed with pre and probiotics, amino acids, enzymes, and the more difficult vitamins and minerals to get from diet alone.

Best of all, my two little girls love it. We enjoy the coconut water kefir with meals and the coconut milk kefir alone, topped with a pinch of pure stevia and berries, as a salad dressing or garnish in soups, and in smoothies.

Don't let the instructions fool you. It really is so easy to make and once you've done it a time or two it'll be like riding a bike. I whip a new batch up in around five minutes or less these days.

A Couple Notes: There are commercially prepared goat's and cow's milk options available [ranging in quality and price] however, this is a great vegan alternative. If you prefer kefir made with animal milk you can use the same kefir starter and simply follow the instructions included. Regardless of the milk or water you choose, remember this is a serious amount of good bacteria coming your way so start small for a few days [think teaspoon for kids and tablespoon for adults]. You may become a bit bloated and / or gassy - don't worry, it will pass. You're experiencing the war between good and bad bacteria in your gut. Over time you can gradually increase the amount of kefir to whatever feels balanced for your body.


[THE RECIPE]

3 packets of kefir starter [I use the Body Ecology brand; it comes with six packets*]
three 14-ounce cans of coconut milk [I use Native Forest Regular Coconut Milk] and three 17.5-ounce cans of pure, young coconut water [I use the Amy & Brian brand] or you can simply do a single batch of either the milk or water [or a double batch of either]
1 small cooler
2 kitchen towels
medium size pot
funnel
2 1/2 gallon-size glass jars with tight-fitting lids
kitchen thermometer [optional]
one kitchen spoon [to stir]

Pour coconut water into pot and warm to 90-degrees over low heat. You can use a kitchen thermometer but I tend to just check it periodically with either a clean finger or my lip - if it feels slightly warm I know it's ready. Once warm, put funnel over one of the glass jars and carefully pour coconut water into jar. Add 1 1/2 packets of kefir starter, secure lid tightly, and gently shake to incorporate. Wrap with one of the kitchen towels, place in cooler, and close lid. Set aside.

Pour coconut milk into the same pan you used for the coconut water and warm to 90-degrees over low heat. Again, you can use a kitchen thermometer but I tend to just check it periodically with either a clean finger or my lip - if it feels slightly warm I know it's ready. Once warm, put funnel over the other glass jar and carefully pour coconut milk into jar. Add the remaining 1 1/2 packets of kefir starter, secure lid tightly, and shake [a little more vigorously than the water] to incorporate. Wrap the jar with the other kitchen towel, place in the cooler next to the jar with the coconut water, and close lid.

Let the coconut milk kefir sit in the cooler [unmoved] for 24 - 36 hours or until slightly thicker. The coconut water kefir should remain in the cooler for about 48 hours.

Gently remove the coconut milk kefir from the cooler so as not to disturb the water kefir, close the lid to the cooler, and gently shake the milk kefir jar. Place in refrigerator to slow fermentation process. It will get thicker over the next day or so if you prefer a thicker kefir consistency [more yogurt-style]. After the water has sat for the required time, remove and place in refrigerator as well. Water kefir should be a bit fizzy. Both should have a tart, almost lemon-y taste.

To make a continuous batch follow the same instruction above but rather than using a new starter each time, reserve 6 T. of the milk kefir and add to the new batch or 8 T. of the coconut water kefir to add to that new batch.

Refer to Donna Gate's Body Ecology Diet for more detailed instructions and the extensive benefits of kefir as well as the best way and time to consume kefir.

*I've tried the more generic [and less expensive] brands from the health food stores and found that I had a fizzier kefir water with the Body Ecology brand as well as a better quality product. I can get quiet a few more batches out of one starter kit than I did with the other brands. It seems to be easier on my digestive system as well.