Tag Archives: Healthy

Coconut Yogurt gone wild 

12 Jul

Coconut Yogurt – Yay!

All my attempts to make coconut yogurt were not very successful. So, I was very excited to make yogurt at the PlantLab class.

Yesterday we checked on the Yogurt we left dehydrating overnight and they all looked like they overfermented. Ours looked like it had exploded and it fermented way more than all the others. Not sure why.

We used fresh Thai coconut and Acidophilus for probiotics.

The taste was amazing. Tart, resembled Greek yogurt or even Labneh. We did have to blend it to make it smooth and eliminate the crust.

Any ideas about what might have happened that caused over fermentation?

Anybody has an awesome recipe to share?

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Curried Cauliflower Couscous

20 Apr

Cauliflowers are so versatile, they can be eaten raw, roasted, fried, steamed, milanese, sautee, made it to stock or soup, hummus, pizza crust,tortillas, fritters, and the list is never ending… And they are so fulfilling that you can easily eat them in place of starchy carbs (okay,they still contain carbs, but good ones nothing like processed refined carbs).

They are also a good source of Protein, Vitamin C,Vitamin K, Vitamin B1, B2 and B6, magnesium, niacin, manganese, phosphorus, biotin, choline, dietary fiber, and omega-3 fatty acids. Wow!

Some people call this recipe “Cauliflower Rice”. I call it Couscous because I think the texture resembles couscous much more than rice. Make sure you wash your cauliflower, pat it dry, and cut it into chunks before you place it in the food processor. If the chunks are too large, it is going to take longer and will not be all uniform and it might even get too mushy and resemble a puree. It works better if you process the cauliflower in batches. Bom Apetite!

 

Ingredients

1 Cauliflower Head, cut into chunks

2 orange and/or Purple Carrots, brunoised*

1 large shallot, minced

½ cup Golden Raisins

½ cup Raw or Roasted Unsalted Shelled Pistachios

½ cup filtered or spring water

1 tbsp green curry paste

1 tsp ground Turmeric

1 tsp Mustard Seeds

1 tsp Curry Powder of your preference (I used Tikka Masala blend)

¼ tsp ground coriander

¼ tsp ground cumin

1 pinch cayenne pepper

1 tbsp Ghee*

1 tbsp Coconut Oil

Himalayan Sea Salt and Freshly Ground Black Pepper to taste

 

Method

  1. Wash the Cauliflower, pat it dry and cut it into chunks, so it will shred easier in the food processor.
  2. Place the cauliflower in the food processor and pulse it until it resembles rice grains or couscous. Depending on the size of your cauliflower and your food processor you might have to do it in batches.
  3. In a pre-heated to medium high, medium frying or sauté pan add the Ghee and the Coconut Oil.
  4. Add the Mustard Seeds, turmeric, Curry Powder, Coriander, Cumin, Cayenne, Salt and Pepper. Watch it closely so the spices don’t burn, you might have to turn the heat down to medium.
  5. Add the Green Curry paste and the water. Stir everything together.
  6. Add the cauliflower and stir it, making sure it is coated by the spices mixture. Let it cook for about 3 minutes, stirring it a few times. Add the Golden Raisins.
  7. Remove from heat, add the carrots and the pistachios.

 

 

  • * Brunoise: Is a French term used to define a type of knife cut where the vegetable is cut into small squares, usually 3 mms or 1/8 inch. You start by peeling the vegetables, cutting it Julienne (thin strips), stack them and cut it into small dices.
  • * If you are Vegan, omit the Ghee and double the amount of Coconut Oil
  • If you are on a Raw Diet, do not sauté the Cauliflower. Place the sauté pan on low heat and cook the spices on it, then mix it with the cauliflower. Or, if you prefer, just add the spices to liquid Coconut Oil and let the spices blend together for at least 2 hours, or overnight.
  • You can add any veggies you would like to it, or cheese such as Paneer or Feta

 

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