Tag Archives: coconut milk

My “Treat Myself” Moment is Coming…

30 days past our closing deadline.

Finally getting ready to start moving boxes.

Sold the old house, but the septic failed inspection and our buyers hightailed it outta there…

It’s been quite a week. Quite a summer, actually.

At this point, all I can think about is sitting on my new deck, looking out into the mountains, with a tall glass of something truly yummy and a good read.

Sounds heavenly, doesn’t it? And it’s going to be real….soon.

Care to join me? :)

Orange Coco Cocoa Kiss

adapted from an original GodivaCoffee.com recipe

Ingredients (per 12-oz. serving)

  • 4 ounces Godiva Chocolate Truffle coffee, brewed strong, cooled to room temperature
  • 2 ounces coconut milk beverage (I prefer Coconut Dream)
  • 2 teaspoons frozen orange juice concentrate
  • 1 cup ice

Preparation

  • Measure all ingredients into a blender carafe.
  • Blend until smooth. Serve immediately in a pretty glass. Enjoy!

*Take it up a notch! Top with real whipped cream, orange zest and dark chocolate shavings. Or, completely knock your own socks off and serve this drink with my all-time favorite cookies, Orange Butter Cookies dipped in Dark Chocolate.

 

Disclosure: I received a sample of Godiva Chocolate Truffle coffee as part of the Foodbuzz Tastemaker Program. I was under no obligation to provide a positive review, nor did I receive any monetary compensation.

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They can’t all be winners…

If I were a camera, where would I be?

Why, I’d be right in Miss Wendy’s purse, where she looked 100 times. Where else?

Hmmmm….what to write about today? I could write about wheatberries, and how they are a great, versatile addition to any pantry, or I could write about Jicama and how I love the sweetish crunch it gives to salads and sandwiches…

But instead, I think I’ll write about how sometimes the best intentions in the kitchen go totally south, and you end up with a big bowl of bleh.

The big bag of wheatberries on my counter kept heckling me, “Wendy, what are you going to dooooooo with me????” until I’d finally had enough. I decided to pop them into the crockpot on my day off so I could enjoy a creamy wheatberry breakfast porridge the next morning. 

So in they went, 3 cups of them, with 7 cups of water an 1/2 tsp of salt. I’m not sure if that is exactly right or not, but they came out beautifully after about 4 hours on high and 2 on low.

I added 1 1/2 cups of wheatberries and 1 1/2 cups of rolled oats to 2 cups of coconut milk and about 1/4 cup of dried cranberries. A few tester bites told me it needed a little cinnamon. (next time, I’m thinking cardamom…)

In the morning, I ended up adding a little almond milk to thin it out after a minute in the microwave. A few almonds and a tiny spoonful of coconut butter and it was a true fuzzy blanket of a breakfast–warm and comforting. I love the chewy texture wheatberries give to a dish, especially when it jazzes up my morning oats. I love them, but they do need a little pizzazz once in a while.

But I’m getting ahead of myself. Rewind to the night before…

After preparing the next day’s breakfast, I found myself with lots of leftover wheatberries, so I put some in the freezer and had a few cups left for playing…and that’s when the wheels started turning…

Many of my best recipes happen just that way. I start off with one ingredient I need to use  up, take an inventory of what I have, and start into Mad Scientist Mode. But every once in a while, things do not go exactly as planned.

Hanging on my fridge was a recipe from Rachael Ray….Heck of a Jicama Slaw. 

Hmmm…I have a big jicama to use up. I also have lime, and cumin, and honey, and cilantro….

You can see where this is going, right?

I also had the very first of the season’s yellow pear tomatoes. Too cute!

Yes, those are Silly Bandz…what’s it to ya?  :)

Since I didn’t have all the ingredients to follow RR’s recipe exactly, I omitted some and added in my tomatoes and wheatberries. 

And this was the finished product:

Pretty ugly, isn’t it? If you eat with your eyes first, as Chef wisdom says, my eyes said, “Bleh!”

Remarkably, this did have a pretty nice sweet and spicy flavor, but the texture was a little weird, and the color offputting. We ate it, but it didn’t float my boat, if you know what I mean. Not a keeper. 

Sorry, Rachael Ray.

Lessons for the day: 

1. When Rachael Ray recommends jicama matchsticks, listen to her. Shredding in the processor releases far too much water and makes for a not-so-pleasant mush.

2. Sometimes it is ok to just throw it all into the compost pile and start over. 

Have a happy 4th of July weekend, all! I look forward to hearing about it!

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I know I’m not alone…Tell me about your less-than-wonderful recipe mishaps!

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Father’s Day: Vegan Trail Mix Cookies

For Father’s Day, I decided to give my husband the gift of eternal life!

…in the form of these super nutrient-rich cookies!

(He’s not vegan, but I lucked out with a guy who is really into the idea of a plant-based diet as long as it includes hamburgers, too.)

I thought I’d share my recipe, straight from the Chef at the test kitchen at ABCGP! (Me, of course!)

Vegan Trail Mix Cookies

  • 1 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • one pinch salt
  • 1/4 cup coconut oil
  • 3/4 cup firmly packed light brown sugar or other sweetener of your choice
  • 1/4 cup So Delicious coconut milk beverage
  • 3/4 teaspoon vanilla bean paste (or 1 teaspoon pure vanilla)
  • 1 3/4 cups old-fashioned rolled oats
  • Egg replacer for 2 eggs (My choice: 2 4-ounce jars of Earth’s Best Pureed Pear baby food and 1/2 teaspoon baking powder)
  • 1/3 pound trail mix (My choice: an organic blend of jumbo raisins, roasted pumpkin seeds, raw almonds, walnuts, goji berries, cranberries, and mulberries. See below)

Directions: Preheat oven to 350ºF. Line 2 baking sheets or stones with parchment paper.

In a bowl, combine flour, baking powder, cinnamon and salt.

In a larger bowl, combine coconut oil, brown sugar, egg replacer, coconut milk and vanilla, mixing until well blended. Add dry ingredients along with oats and trail mix. Stir or use hands to mix well. Drop by large tablespoons onto cookie sheets. (Cookies will not spread, so flattening and shaping them a bit is a good idea.)

Bake until just browned and firm to the touch, about 15 minutes. Brush with agave nectar when slightly cooled, if desired.

Makes approx. 20 cookies.

And there you have it! I was a little afraid to experiment with this recipe because I really didn’t want to waste so many pricey ingredients, but, happily, the cookies turned out great! (I really did only eat one, though. Daddy got the rest.) 

Before the cookie madness started, we started Daddy’s day a little bit early with a fun Father’s Day Eve lunch that I picked up on my way home from work.

He: Salmon rolls

She: Roasted cauliflower and tiny roasted taters. I’m not happy about paying take-out prices for something so easy to make, but they were BANGIN’!

 I picked up a few other things while I was at it. I’m thinking there have been a few too many splurges on ingredients lately…but it’s all in the name of good health (and full tummies), right?

Good fats, iron and antioxidants…

The aforementioned trail mix, chia seeds and wheatberries, all organic… :) I got some Medjool dates, too, but they didn’t make it into the shot…

Maybe it’s time to use things up before I buy any more. That always leads to fun things in the kitchen, don’t you think?

Stay tuned for the rest of the Father’s Day lowdown! I’m hoping to check back in later today…

Now, go bake some cookies!

…and don’t forget to enter to win some free goodies from Turtle Mountain! Go coconut!

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Product Review: So Delicious Coconut Milk Beverage

Why are people so afraid of coconuts? I think they’re downright adorable.

I guess it comes down to a fear of fat. When I tell people that my quest for a dairy-free, soy-free milk replacement has led me to an all-out love affair with So Delicious Coconut Milk Beverage from Turtle Mountain, they often gasp.

“Isn’t there a lot of FAT in that?”

The answer is yes, and no. There is fat in coconut, and it is saturated fat, but all fat is not created equal. The fat in coconut is a saturated fat that consists of medium chain fatty acids, which means that your body utilizes them as energy instead of storing them as fat. 

So, yes, there is fat in coconut milk but just as in an avocado, or almond butter, or (insert your favorite “good” fat here) it doesn’t harm you, and in fact may benefit you, as part of a balanced diet.

So, yeah, I’ll say it: I ain’t ‘fraid of no fat.

But there’s more good news… So Delicious isn’t straight coconut milk. Instead, it’s a coconut milk beverage made with organic coconut milk, and is fortified with calcium, Vitamin A, Vitamin D, Magnesium and Vitamin B12, and only contains 5 g of fat per serving. You can check out the nutrition facts here. Perfect for breastfeeding moms like me, who need extra nutrients, especially calcium, but would rather not get it from cow’s milk or soy.

But enough of the technical stuff…let’s talk about how it tastes! 

When I purchased my first container of So Delicious, (I chose the sweetened vanilla variety), I wasn’t quite sure how to use it. I poured it over my granola, and used it in my overnight oats, and found it to be rich, creamy and smooth, with just a hint of coconutty flavor. Now, I love my almond milk, but this seemed to have a flavor and…body, maybe?…that I liked even better.

So, it became a regular staple in my kitchen. 

But tasting good as a breakfast component and fully replacing milk are two different things, so I put it to the test at dinnertime. I used it to help adhere the crumb coating on my Tortilla-Crusted Tilapia, and then visited the Turtle Mountain website to see if there were any other uses that piqued my interest…

Curried Coconut Soup, anyone? (click link and scroll down for recipe.)

Spicy curry and sweet carrot with the creaminess of coconut…I think I’m in love. The only thing better than the flavor is the fact that this recipe is easy enough to throw together during my son’s afternoon nap. :D

There are a lot of reasons people choose to eliminate dairy from their diet: health reasons, lactose intolerance, environmental issues, a vegan lifestyle, nursing a child whose tummy reacts badly to dairy, or simply not wanting to drink the milk of another lactating animal…

For those people, I urge you to give this stuff a try. I’ve been toying with the idea of going vegan for quite a while, and finally finding a dairy-free, soy-free option that tastes great is making that decision a little more feasible for me. Especially once I realized how extensive Turtle Mountain’s line of products is!

Soy, soy-free, coconut, dairy-free, vegan, gluten-free, kosher, organic, fruit-sweetened, or agave-sweetened; non-dairy ice creams, sorbets, beverages, novelties, yogurt, even kefir!–You name it, they offer it.

Soooo, once I became a full-fledged fan of So Delicous, I figured it was time to finally try Turtle Mountain’s Purely Decadent coconut milk “ice cream.” (I’d been it eyeing forever!) I picked up the coconut and cookie dough flavors (looked for chocolate, but my store’s selection was limited). My husband and I did a proper sampling, then inhaled both containers. :lol:

The texture was creamy and full, not watery like many of the rice milk “ice creams” I’ve tried. I wasn’t sure if I should expect the coconutty flavor to come through in varieties other than coconut, and I did notice it in the cookie dough, but I love it so there are no complaints here. Nice chunks in the cookie dough, too, as you can see…

Since ice cream is at the very tippy top of my list of necessary indulgences, I am thrilled to have this as an option. I feel a little twinge of guilt every time I eat regular dairy ice cream because I know it may cause my son a little digestive upset, and it’s so nice to know that there is a way for us both to be happy! Especially now, in the heat of the summer.

As if the benefits and taste of Turtle Mountain’s coconut milk products weren’t enough, I found them in a No-GMO Shopper’s Guide. I checked their website to verify, and sure enough, they are committed to producing products that contain no genetically modified organisms. 

Sold.

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How about you? Have you ever tried So Delicious coconut milk products from Turtle Mountain? Let me know what you think of them and you can win! 

Thanks to the gracious folks at Turtle Mountain, I have some free product coupons and I’d like to pass them on to you! (These coupons are good for any Turtle Mountain product.) There will be 2 winners of 2 coupons each.

There are 2 ways to enter:

#1. Visit Turtle Mountain’s website and leave me a comment letting me know which of their products you would use your coupons to try (My pick: Hibiscus Coconut Water Sorbet!)

#2. Mention this giveaway on your blog.

Be sure to leave me a separate comment for each entry. I will choose 2 winners at random on Saturday, June 26th. Winners will be notified via email on that day.

UPDATE 6/26: Congratulations to my two winners, Claire and Melissa! (Comments #23 and #30). Thanks for participating!

Please note: Use the store locator to find out if you’ll find Turtle Mountain products in your area!

To find out more about the benefits of coconut and Turtle Mountain’s commitment to good health, visit their website and click on the “health” link at the top of the page.

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Burger and Fries!

I have some catching up to do!

What gets my vote for best 3pm snack this week? 

These guys, who made a surprise appearance at my desk during the afternoon slump! They arrived courtesy of my friend who happens to be a registered dietitian, so I ate one happily, no questions asked, and packed up the other for the Hus.

CHOMP!

Did you ever just get bored with your ol’ standby breakfast, only to eat it and realize why it became your breakfast of choice in the first place?

Yesterday, my cup runneth over with So Delicious coconut milk (beverage) and Granbiotics granola, topped with cranberries and one date, for good measure…

…along with more Mother’s Milk tea. I think this stuff is really working! I thought all that galactagogue talk might be a bunch of hooey, but my supply is increasing nicely. I still don’t like the anise flavor, but it’s not bothering me that much anymore. Besides, I never really liked handling poop or having bags under my eyes from sleep deprivation before either, but I deal. It’s all part of parenting, right?

Breakfast was fun. Little F is getting so curious about Mommy’s food, and he intently watches as I raise and lower my spoon for each bite, not aware that he’s imitating my motions with his mouth. It’s super cute, and I love that he’s watching me eat something healthy (most of the time… ;)

I just love being a mommy. Especially his mommy.

Daddy wanted burgers and fries, so I decided to oblige him, ABCGP-style!

I had a bunch of beautiful parsnips, courtesy of my favorite grocery store Produce Man (my Dad!) so I cut them up and made some parsnip fries! A drizzle of olive oil on one side, macadamia nut oil on the other, salt and pepper.

I also sprinkled a few with some chipotle powder a friend made for us out of our garden jalapenos…

400º for about 25 minutes…

A few were a little thin, but the core was really fat and I didn’t have much choice. Maybe smaller parsnips are better?

His burger: moo-cow. Mine: Sunshine!

Fresh salsa, crumbled feta, and basil from the garden, with a swipe of avo-hummus underneath.

Bruschetta Sunshine Burger, maybe? Either way, deeee-lish.

It was time to thin out the beet patch, so I found myself with these beautiful babies…

Not sure what I’ll do with them yet, but this new addition to the family sure is giving me some ideas…

I can’t think of a better present right now! Many thanks to Grammie Garden Pea!

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Do you eat the same thing for breakfast every day? Do you get bored? (I find that limiting my options makes it easier for me to make sure that A. I actually eat breakfast , and B. I make a healthy choice at 5am. Do you agree?)

What’s your favorite way to eat beets?

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