Home made coconut milk reduces packaging and footprint , leaving you in charge of the ingredients!
- 2 cups of organic, unsweetened coconut ( shredded, flakes)
- 4 cups of filtered water
- Nut milk bag
- Bowl (to sit the strainer on and catch the milk)
- 32 oz glass mason jar
1. Boil water and let cool to “warm”.
2. Add coconut to blender.
3. Cover with warm water and let sit for 15 minutes. I find this helpful in softening and breaking down the coconut.
4. Blend, pulsing for several minutes. I pulse off and on about 15 times and then let my blender run for 45 seconds, stop and start again for another 45 seconds. Continue for as long as needed.
5. Sit the strainer across the bowl and place the nut milk bag in the strainer
6. Pour the contents of the blender into the bag, making sure to scrape down the sides to get the creamy fat
7. Once most of the liquid has drained, tighten the bag (mine has a drawstring) and squeeze out the remaining liquid.
8. Pour contents of bowl into a glass mason jar, making sure to again scrape the sides of the bowl to retain the creamy fat.
9. Refrigerate- the fat will float to the top of the jar and harden. I use this fat in my coffee…it is so creamy and rich!
10. In an attempt to use all of the coconut, I have used the leftover fibre as a gentle facial scrub and added to my homemade yogurt. I will explore other options, and update along the way!
Moroccan Stew, Vegan and Gluten Free
1 large onion, diced
1-3 cloves of garlic , pressed or finely sliced ( amount is dependant on taste)
1 knuckle of fresh turmeric , grated
1 generous knuckle of ginger, grated
2 large sweet potatoes, peeled and diced
1 can of chickpeas, rinsed and drained
7 or 8 dried apricots, halved ( optional)
2 cans of tomatoes , diced or smooth depending on texture preference (I like diced)
2 cups of organic veg broth
2 generous handfuls of spinach, rough chopped
2 tbsp of coconut oil
1 generous tsp of paprika
1 generous tsp of cumin
1/2 tsp of coriander
chilli flakes ( to taste and preference)
1 cinnamon stick
salt ( to taste)
course ground pepper ( to taste)
optional- grated cardamom, grated nutmeg (to taste)
lemon wedges, plain unsweetened vegan yogurt or hummus to garnish
spatula or large spoon
- Add coconut oil to a large sauce pan ( the one the stew will simmer in) on medium/low heat.
- Add onion and garlic a a sprinkle of salt; cover and sweat until onions are soft.
- Add turmeric and ginger, cook for aprx 5 minutes with lid on.
- Add the sweet potatoes, cooking for several minutes.
- Stir in chickpeas and cook for another 3-5 minutes.
- Add the ground spices( chilli flakes too, if using) and stir well, coating the chickpeas ,onions and sweet potatoes; everything should look dry.
- Add the organic veg broth, the apricots and the cinnamon stick. . Cover and simmer for 15 minutes, adjusting the heat as necessary
- Add the tomatoes.
- Bring to just below a boil, reduce heat , cover and simmer, stirring every so often. Let it simmer on low for as long as you can, to really marry the flavours
- About 15minutes before serving, remove lid and increase heat. Stir in spinach and cook until it is thoroughly wilted. Another option is to stir the spinach in once the stew is plated; either are good options, depending on preference.
- Garnish with a scoop of plain unsweetened vegan yogurt or hummus, a wedge of lemon and ground black pepper.
Ingredients (per 4 oz jar)
1 generous TBSP organic chia seeds
2-3 oz non dairy milk of choice- I prefer home made oat or coconut milk
sweetner of choice (optional) such as raw honey or maple syrup- I do not use any
apple pie– 1 TBSp of home made apple sauce ( see recipes) 1 generous TBSP of fresh grated apple, cinnamon to taste
lemon berry coconut– 5 or 6 frozen blueberries ( or fresh in season), 1/3 tsp fresh lemon zest, 1 generous TBSP of unsweetened, shredded coconut
chai– spices to taste- fresh zested ginger, cinnamon, nutmeg, cardamom, clove and black pepper; chili flakes if brave!
banana nut– 1 generous tsp of nut butter of choice, 1/3 banana thinly sliced, Himalayan rock salt to taste.
4 oz mason jars with lids
- Gather ingredients
- Line up mason jars
- Add milk to jars
- Add chia seeds, stirring very well so they do not clump
- Add flavours of choice, choosing from above or creating your own
6 generous cups of sliced apples- I use the bottom of the basket-too-bruised-to-eat apples
1.5-2 cups of water, depending on desired thickness
fresh grated nutmeg-to taste
1/3 cinnamon stick
medium sized pot with lid
metal footed Chinois strainer for jelly/canning-I use the one that was in my Mum’s kitchen my whole life…it is invaluable. If you do not have one, I have used jelly bags or even produce bags with a tight weave. I do not peel my apples because of this piece of equipment but should you not have one, then simply peel and make sure to remove any seeds or core.
- Slice, core and add apples to the pot.
- Add water
- Zest nutmeg directly into pot
- Add cinnamon stick, breaking into small pieces or zest it
- Bring to a boil
- Stir and break down apples a little, making sure that the nutmeg and cinnamon are evenly distributed
- lower heat to minimum and cover, simmering for 15 minutes
- Once apples are very soft, remove from heat and leave covered to cool
- Put the Chinois strainer into a bowl
- Add contents to the Chinois strainer and using the pestle, crush the soft apples. Eventually, everything but the skin, seeds and bits of core will be in the bowl
- Add the remnants to the compost
- Should you not have a Chinois strainer, wait until contents have cooled and add to a blender or using an immersion blender, blend to desired consistency
- Using a canning funnel, pour into sterilised mason jars and refrigerate
Yield: 2 cups of water/6 cups of apples yields 1 litre of apple sauce although yield might vary depending on type of apple used.