Wednesday, March 7, 2012
I'm happy and grateful to be 40 years old. I'm looking forward to this decade. :-)
The cake is still in the dehydrator, so photos will come tonight or tomorrow.
A birthday is a time for reflection. I realized that I really want a raw 'support' group. You don't have to live in Maryland or near me, (but if you do, that would be awesome). I'm looking for any of you would like to 'buddy' with me. It could be one of you, or many, as long as you are serious and really want to live this lifestyle. For me, being raw is the difference between an okay life and a phenomenal one.
Email me at firstname.lastname@example.org. I'd love to hear from you!
Posted by Althea at 10:32 AM
Sunday, March 4, 2012
Looks yummy, doesn't it?
I'm making this for my birthday: Milk-Chocolate Mousse Layer Cake from Living Raw Food. I've wanted to make this for my past two birthdays and didn't do it. I've got the nuts; need to get the rest of the ingredients. But this is going to happen.
You know how sometimes you just have to make something happen, come hell or high water? Even if the longest cold in the world is still hanging on to you no matter what? That's me and this cake. I won't be making the ice cream as I've never been a cake n' ice cream kind of gal. As a kid, milk always went better with cake. Guess I'll make nut milk :-).
My birthday is Wednesday, March 7. It's my 40th birthday. I'm just a tad determined.
Friday, March 2, 2012
I'm not a coconut fan, usually. But I gave this Coconut Milk from Living Raw Food a try. I want to broaden my food horizons and try the easiest recipes I can find.
This surprised me. I made the Vanilla, Chocolate, and Lime versions. I didn't love the chocolate or lime. The chocolate was too bitter, but that was my fault. The lime version was too tart for me.
But the vanilla one sneaked up on me. I sat in my office chair, and kicked back for an all-too-brief moment. I sipped the coconut milk from the class you see in the photo. The more I drank, the more I thought, "I never thought I'd like you, Mr. Coconut Milk. But I think this is the beginning of a beautiful friendship." :-)
Silky, rich, just the right amount of sweetness. I'd put it up against any non-dairy milk you buy at the store.
It's a bit more work than 30-Second Nut Milk because there are two extra steps of straining the shredded coconut and 'seasoning' it.
Easy Coconut Milk
2 cups shredded dried coconut
4 1/2 cups water (I added WAY more)
pinch of salt
Soak the coconut in the water, covered for 30 minutes. Blend. Strain through a chinois or strainer lined with cheesecloth.
NOTE: I don't have a high-speed blender. I have a Hamilton Beach from Target. I blended for a few minutes. Then strained the mixture with a nut milk bag. Then I put the milk back in the blender. I had about 4 cups of milk to work with.
2 teaspoons vanilla extract
2 tablespoons agave
After you put the strained milk back in the blender, add vanilla extract and agave, and blend.
NOTE: I used honey because that was all I had at the time. And I added back 1 cup of milk into the blender, with 1 teaspoon of vanilla and 1 teaspoon honey.
To the vanilla variety, add 2 tablespoons raw cocoa powder or carob powder.
NOTE: I made this the next day. Apparently, there was no vanilla in my refrigerated leftovers. BITTER! I added vanilla and honey but it didn't work. I should have let the milk come down to room temperature. The chocolate clumped in the milk. Epic fail.
To the vanilla variety, add 2 tablespoons freshly squeezed lime juice.
NOTE: Not my favorite. But coconut milk is a tropical drink. As Sarma says, feel free to add tropical fruit juices to your milk: mango, pineapple, papaya. Even berries and bananas go well with it. So let me know what you think!