Homemade Coconut Milk

Homemade Coconut Milk

• 3 cups water

  2 cups dried, unsweetened, shredded coconut

1. Bring water to a boil. Place coconut in blender and carefully add boiling water. Blend for 3-4 minutes.
2. Strain though fine strainer or cheesecloth. Discard coconut. Refrigerator and use within 2 days.

About 1 1/2 cups

Tags: coconut, coconut milk

Blackberry Jam

• 1 tablespoon extra virgin coconut oil
• 1 tablespoon honey
• 8 ounces fresh blackberries

1. In small saucepan, melt the coconut oil over medium heat. Slowly add honey, stirring until it dissolves into butter. Add berries and allow all ingredients to simmer for 5 to 10 minutes, until thickened.
2. Store in refrigerator in airtight container.

Best when used within 2 to 3 weeks.

Tags: blackberries, coconut oil, honey, jam

Donut Holes
These taste a lot like Hostess crumb donut holes.

• 1 cup raw blanched, slivered almonds
• 1 cup pitted large, soft Medjool dates
• 1 tablespoon olive oil
• 1/8 teaspoon Celtic sea salt
• 1 teaspoon natural vanilla extract
• 1/2 cup finely shredded butternut squash
• 1/2 cup finely shredded coconut
• 1-2 tablespoons nutmeg
• Extra coconut for rolling

1. Put almonds in food processor and process to very fine pieces. Add dates, a little at a time.
2. Add olive oil, salt and vanilla.  Mixture will look like very coarse meal at first, and then suddenly it will come together to form a ball.
3. Remove from food processor and, using your hands, thoroughly mix in squash, coconut and nutmeg. Taste and add more coconut or nutmeg if desired.
4. Roll mixture into small balls, and roll in finely shredded coconut to cover. Place on a plate in a single layer and chill in freezer until firm.  Store in an airtight container.

Tags: almonds, butternut squash, candy, coconut, dates, donuts, nutmeg, olive oil, sea salt, sweets, vanilla

Angel Milk

A nice, warming substitute for traditional egg nog!

• 2 cups homemade almond milk
• 1 ounce Irish cream liqueur (Baileys)
• 1 large, fresh egg
• 1 pinch nutmeg

1. Bring almond milk to a boil in medium saucepan.
2. Meanwhile, whisk egg and liqueur together until smooth.
3. Add hot almond milk; whisk to combine.
4. Pour into two coffee mugs. Sprinkle with nutmeg.

Serves 2.

Tags: almond milk, beverage, eggs, liqueur, nutmeg

Tartar Sauce

• 1 cup Vegenaise, egg-free mayonnaise
• 1 tablespoons minced garlic
• 2 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley leaves
• 2 tablespoons chopped green onions (green only)
• 2 teaspoons natural sweet pickle relish (no corn syrup)
• 1/4 tsp cayenne
• 1 tablespoon whole-grain mustard (Maille or Creole)
• 1 teaspoon Celtic sea salt

1. Put all ingredients in food processor or blender and process for 15 seconds.
2. Transfer to a storage container, cover and refrigerate for at least 1 hour before using.

Tags: cayenne, condiment, eggs, garlic, green onions, lemon, mustard, oil, parsley, pickle relish, sea salt