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Homemade Coconut Milk

INGREDIENTS

  • 2 cup shredded unsweetened coconut
  • 3 to 4 cup water
  • 1 Pinch salt
  • 1 date or 1 tbsp maple syrup for sweetness, optional
  • 1/2 tsp vanilla extract, optional
  • 1 tbsp cocoa or cacao powder for chocolate “milk”, optional

INSTRUCTIONS

  1. Add coconut, 3 cup water, salt, and any additional add-ins to a high-speed blender.
  2. Top with lid and cover with a towel to ensure it doesn’t splash.
  3. Blend for about 2 min or until the mixture seems well combined.
  4. Scoop out a small sample with a spoon to test flavor/sweetness.
  5. Add more dates, salt, or vanilla as needed.
  6. Add remaining 1 cup water if too thick.
  7. Pour the mixture over a large mixing bowl or pitcher covered with a nut milk bag, a very thin towel, or a clean T-shirt.
  8. Transfer to a sealed container and refrigerate.

Notes:  Use less water for thicker, creamier milk. Can be used in smoothies, with granola, for golden milk, for matcha lattes, or for baked goods.  Enjoy cold or hot and shake before use, as it can separate in the refrigerator (due to no preservatives!).  Will keep in the refrigerator up to 5 days (sometimes more).  You can save strained pulp for baked goods or to add to oatmeal, smoothies, or energy bites.

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Cake Flour Substitute

INGREDIENTS

  • 1-3⁄4 cup flour, bleached, all-purpose
  • 1⁄4 cup cornstarch (or arrowroot powder, see note)

INSTRUCTIONS

  1. Thoroughly combine flour and cornstarch

Notes:  Cake flour is a finely milled, delicate flour with a lower protein content (which becomes gluten). It’s usually bleached and it gives structure and “sponginess” to your cakes. Living in an apartment, I don’t always have cake flour on hand (limited cabinet space) but this easy substitute works very well. Makes two cups of cake-and-pastry flour (cake flour). While cornstarch can easily be swapped for arrowroot powder, it is important to note that arrowroot will cause cakes to cook more quickly, and will often be more moist than made with cornstarch.

Chocolate Mocha Almond Butter

INGREDIENTS

  • 2 cup Almond Flour, Blanched
  • 3 tbsp Coconut Oil
  • 4 tbsp Cocoa Powder
  • 2 tsp Coffee, instant
  • 3 tbsp sweetener, preferred (like Erythritol)
  • 1 tsp vanilla extract
  • 1/4 tsp salt

INSTRUCTIONS

  1. Combine all ingredients in a food processor.
  2. Process about 5-10 min until smooth and buttery.

Notes:  Alternative to Nutella.

Coconut Buttercream

INGREDIENTS

  • 3/4 cup unsalted butter softened
  • 6 tbsp canned coconut cream
  • 2 to 4 cup powdered sugar

INSTRUCTIONS

  1. Combine the butter and coconut cream in a large mixing bowl.
  2. Beat until combined and creamy using a handheld mixer or stand mixer fitted with the whisk attachment.
  3. Add 2 cups of confectioner’s sugar.
  4. Beat on medium-low speed until most of the sugar is moistened.
  5. Gradually add in the remaining sugar, one cup at a time.  You may need more or less depending on how soft the butter is.
    Beat on medium-low speed until the sugar is moistened.
  6. Turn the speed up to medium-high and beat until light and fluffy.
  7. Scrape down the sides of the bowl as needed.

Notes:  Frosting will keep for up to 4 days stored in the refrigerator in an airtight container. Let stand at room temperature to soften before use.

Lemon Tahini Salad Dressing

INGREDIENTS

  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tbsp pure maple syrup
  • ~ salt and pepper, to taste
  • 1/4 cup water to thin

INSTRUCTIONS

  1. Pour all ingredients into a small bowl or jar.
  2. Whisk together until smooth.
  3. Add a bit more apple cider vinegar and syrup to taste if the tahini flavor is too strong for your taste.
  4. Store in refrigerator or use on salads immediately.

Notes:  Use on green salads with Mediterranean flavors.

Basic Hummus

INGREDIENTS

  • 15 oz chickpeas, canned, drained, and rinsed
  • 1 garlic, clove
  • 1/4 cup olive oil
  • 2+ tbsp water
  • 2 tbsp lemon juice, fresh
  • 2 tbsp tahini
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • ~ Olive oil and paprika, for garnish

INSTRUCTIONS

  1. Add the chickpeas, garlic, olive oil, lemon juice, tahini, paprika, and sea salt in blender.
  2. Blend until smooth and creamy.
  3. Add water to reach the desired consistency if necessary.
  4. Transfer to a bowl.
  5. Garnish with a drizzle of olive oil and a shake of paprika.
  6. Serve.

Notes: Use as a dip with vegetable or as a sandwich spread like mayo.

Homemade Tahini Paste

INGREDIENTS

  • 1 cup hulled sesame seeds, hulled
  • 3 tbsp+ virgin olive oil

INSTRUCTIONS

  1. Heat a clean, dry cast iron or heavy-duty skillet over medium high heat.
  2. Add the sesame seeds.
  3. Stir frequently until they begin to turn golden brown and then stir constantly.  Sesame seeds burn very easily so do this with care.
  4. Let them cool a few minutes once they’re toasted.
  5. Add them to a food processor.
  6. Start by adding 3 tablespoons of olive oil.
  7. Process the mixture into a paste, scraping down the sides.
  8. Add more olive oil until you reach the desired consistency.

Notes:  Instead of olive oil you can also use sesame oil, but olive oil is traditional. (Use raw sesame oil, not toasted, or the tahini will have an overpowering “Chinese food” flavor.)