Food recipes
Medjool Date Cashew Milk
Medjool Date Cashew Milk
Ingredients:
2 Medjool dates, pitted
½ teaspoon vanilla extract
Directions:
DIRECTIONS
Strain soaked cashews and rinse well. Soaking releases the enzyme inhibitors and
makes for easier digestion. Place nuts in high-speed blender and add water, dates, and
vanilla, and process until smooth. Cashew milk does not have to be strained. Pour into a
glass container with a screw-top lid, such as a Mason jar, and store in the refrigerator. Will
last about 3 to 4 days.
Faster Cashew “Milk”
A handful of soaked cashews can be put directly into the blender along with other fruits
and vegetables without making cashew milk. Add appropriate amount of water to blend.
COCONUT MILK
If you make your own coconut milk from young Thai coconuts, the meat is around 140
calories and the water is very low in calories and has no fat. The health benefits are many.
Commercial coconut milk has a very high calorie count and is worth staying away from.
INGREDIENTS
1–2 young Thai coconuts, use both meat and water
(Will yield approximately 2–3 cups coconut milk.)
DIRECTIONS
You have to break open a coconut to make the milk. A young Thai coconut, both the
water and meat, is the best coconut to use because it is chock-full of healthy nutrients.
Once you get the hang of opening the coconut, you will find it easy. There are special
tools to open young Thai coconuts, which can be found online. Many health food markets
will open them for you in the produce department.
Young Thai coconuts are white, fibrous, and cone-shaped. They come wrapped in clear
plastic, which should be removed before starting the opening process. There are several
methods to open the coconut. Using a cleaver may seem threatening at first, but it is one of
the best methods to use. The butt end, closest to the handle, of a very large strong knife
will also work fine. If using the kitchen counter, place a dishtowel underneath the coconut
for a safe, nonslip surface. Always place the coconut on a firm surface before opening.
When using a cleaver there is no need to remove the white husk at the top, as the
cleaver will penetrate through. When using a large knife, it’s best to remove the white
husk around the top of the coconut.
Place the coconut on its side and slice a section of the husk off from the edge to the tip.
Turn the coconut as you go, taking off a section at a time until you see the signs of the
brownish hard shell. When the husk on top has been removed, set the coconut upright.
Strike the butt of the knife a couple inches from the center point of the coconut. Go around
the top in the same manner until you have made a circle.
There is always one soft spot when striking around the circle. This soft spot is the point
where you will eventually lift off the shell circle. Sometimes after a few strikes, coconut
water will squirt out of the soft spot. Continue holding the knife in one hand and using the
Ingredients:
2 Medjool dates, pitted
½ teaspoon vanilla extract
Directions:
DIRECTIONS
Strain soaked cashews and rinse well. Soaking releases the enzyme inhibitors and
makes for easier digestion. Place nuts in high-speed blender and add water, dates, and
vanilla, and process until smooth. Cashew milk does not have to be strained. Pour into a
glass container with a screw-top lid, such as a Mason jar, and store in the refrigerator. Will
last about 3 to 4 days.
Faster Cashew “Milk”
A handful of soaked cashews can be put directly into the blender along with other fruits
and vegetables without making cashew milk. Add appropriate amount of water to blend.
COCONUT MILK
If you make your own coconut milk from young Thai coconuts, the meat is around 140
calories and the water is very low in calories and has no fat. The health benefits are many.
Commercial coconut milk has a very high calorie count and is worth staying away from.
INGREDIENTS
1–2 young Thai coconuts, use both meat and water
(Will yield approximately 2–3 cups coconut milk.)
DIRECTIONS
You have to break open a coconut to make the milk. A young Thai coconut, both the
water and meat, is the best coconut to use because it is chock-full of healthy nutrients.
Once you get the hang of opening the coconut, you will find it easy. There are special
tools to open young Thai coconuts, which can be found online. Many health food markets
will open them for you in the produce department.
Young Thai coconuts are white, fibrous, and cone-shaped. They come wrapped in clear
plastic, which should be removed before starting the opening process. There are several
methods to open the coconut. Using a cleaver may seem threatening at first, but it is one of
the best methods to use. The butt end, closest to the handle, of a very large strong knife
will also work fine. If using the kitchen counter, place a dishtowel underneath the coconut
for a safe, nonslip surface. Always place the coconut on a firm surface before opening.
When using a cleaver there is no need to remove the white husk at the top, as the
cleaver will penetrate through. When using a large knife, it’s best to remove the white
husk around the top of the coconut.
Place the coconut on its side and slice a section of the husk off from the edge to the tip.
Turn the coconut as you go, taking off a section at a time until you see the signs of the
brownish hard shell. When the husk on top has been removed, set the coconut upright.
Strike the butt of the knife a couple inches from the center point of the coconut. Go around
the top in the same manner until you have made a circle.
There is always one soft spot when striking around the circle. This soft spot is the point
where you will eventually lift off the shell circle. Sometimes after a few strikes, coconut
water will squirt out of the soft spot. Continue holding the knife in one hand and using the
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