Category Archives: healthy fat

Cocomilk (Coconut Milk) Recipe and Guide

Cocomilk Final

If you are looking for the freshest tasting coconut milk bliss then you have come to the right words. I’ve scoured the Internet cookbook, (basically food blogs) and realized there is a need for another coconut milk tutorial. When making a blog post I try to keep with ideas that are new and contribute to the world of food, rather than retell food stories that are already on the Internet or in books, and honestly there are a lot of coconut milk tutorials already all over the Internet’s pages.

 There are many cocomilk tutorials that get the basics down, but I have a few personal tips and tricks that will be valuable to your coconut milk making experience.

1.   Coconut Flake Size Matters

2.   Use Just Beneath Scalding Water (110 degrees is optimal)

3.   If You Use This Milk In Recipes Be Sure to Use the Cream

4. Vanilla Changes Everything

5.   Drink or Bake with Within Three to Four Days

6.  Use the Coconut Pulp

7.  Use a Wide Mouth Container for Storage

Raw Cocomilk

1.   The first tip is that the size of the coconut flakes matters. Obviously tiny shredded coconuts will be packed into a cup and have more coconut volume than large flakes, but I didn’t realize this until making coconut milk with the same ratio of large coconut flakes to small flakes. The result was a pretty watery milk that didn’t compare to the full on mouth bliss I’d come to know. My mouth already knew what full tasting coconut milk was, and thus could not be deceived by this coconut watery perpetrator of mouth lies.

Measuring the coconut out into grams would be an excellent way to get the right ratio for this milk, but I do not have a scale and I’m sure a lot of others don’t either. So cups it is (to be updated in the future with grams once I get a scale).

2.   You definitely want to use warm water when you make the milk because room temperature water causes the cream to stick to the edges of your blender. If you do use room temp water by accident then just use a plastic thingy to scrape out the coconut cream and add it to your cream or just eat it as is.

3.  When using this milk you really want the fullness of the flavor to come through.  The delicious fat of the milk solidifies to the top of your milk when it gets cold and forms a layer on the top. To get to the milk I just poke a hole through the cream, pour out the milk, and then add some of the cream.

4.   You can easily add other extracts, but vanilla harmonizes with coconut like a melody of a goddess.

5.   You will easily be able to smell when this milk goes sour, and it happens really quickly. This also means the flavor is incredibly fresh tasting if you consume it in time, and it will be hard not to anyways 😉

6.  I let my bag hang outside overnight and turn it into cocopulp crackers, or just use it for texture in fat bombs. There are tons of other uses for it though, such as the ones found in this word.

7.  I save up old containers and use them to store my coconut milk, apple cider or kombucha. The old Trader Joe’s jar is actually perfect for this. Use glass containers for warm liquids, but plastic is fine once they are room temperature or cold.

 

 

Ingredients:

Ingredients

1.5 – 2 Cups Shredded Unsweetened Coconut

or

3-3.5  Cups Large Flaked Unsweetened Coconut

4 Cups Barely Scalding Water/ 110 Degrees F (If boiling it could explode out of the blender)

Cheesecloth or Nut Milk Bag (I use this hemp one)

Raw Cocomilk 2

Directions:

  1. Combine your coconut and water in a high speed blender.
  2. Blend on high for a few minutes.
  3. Strain the milk through a nut milk bag (found here), or cheesecloth.
  4. If making more milk put the pulp back in your blender, add more coconut and repeat.
  5. Dry out your cocopulp by hanging the bag outside and either make coconut flour or use the pulp for texture.
  6. Drink within 3-4 days.

 

Expanded 7.

Use Me Bottles

In the fridge your coconut milk will separate and make a cream. You can whip this up for coconut whipped cream, or just add the cream into your morning warm cocomilk. (I do this a lot and just add a dash of vanilla for flavor).

Large Jar

If you use an old bottle with a short mouth the cocomilk winds up hardening and you have to either stab into the bottle with a long knife or heat up the bottle in water on the stove. I do this if I’ve run out of jars. 

Small Bottle

 

Happy cocomilking.

When finished put on fuzzy socks and go take pictures of your epicness outside.

Fuzzy

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Cocomacanut Traveling Fat Bomb

The sound for this taste is lorsmun with a bliss tinkerings bracing the lor and leading into the smu. A mind lifting purr of pleasure.

I’ve made many a fat bomb in my little existence. In oddity I’ve never made macadamia butter into these mouthgasms. Strange due to my deep love of the macadamia. You can taste the satisfying pour of fats from its goddess insides into your mouth. It doesn’t even know me so this love is purely from my mind to yours. I daresay I’m killing more by telling you this so I’m being quite cruel to my love.

I even want all mouths to experience her deepest moments.

Traveling fat bombs are so ingenious I still barely believe I came up with them. It was purely by change really. I made energy bites from All Day I Dream About Food and then put them in an empty coffee can from Trader Joe’s. I then put some pistachio fat bombs from The Healthy Foodie on top of those and then off to the rolling road I went. The trip wound up being longer than expected and I was hungry. I tried a two day car heated fat bomb and found it even more delicious than when it was ripe from the fridge. The flavors had soaked and warmed together to bring out new notes of flavors and they melted into my tongue.

They wound up lasting five days and still being incredible.

Since then I’ve just analyzed into a simple noticement. None of the ingredients have a short shelf life.

Since this discovery I never take a roadtrip without a jar of traveling fat bombs goodness. I actually sometimes leave a jar in the car just in case sporadic hunger hits at any traveling moment. This one beasts the Brazillian nut coffee bomb so hard though. Try this one first and tell your mouth to thank me ;). Really you should think the macadamia though, but I’m sure we can have a threesome.

The base recipe.

The Inner Moments

3/4 Cup Roasted Macadamia Butter (How to: Make Your Own)

1/4 Cup Coconut Butter (How to: Make Your Own)

 2 T Coffee (Quality matters, I used a delightful coldbrew but a Chemex or French Press would do well)

1/4 Cup Unsweetened Shredded Coconut (Optional)

1/4 teaspoon ceylon cinnamon up to 1 teaspoon based on preference (Start small, taste, increase if desired)

1/4 teaspoon vanilla (I used Madagascar bourbon vanilla)

To Make it Come

Together

Pulse the above together in a food processor to desired consistency and store in a fresh jar, or reuse nut butter jar.

Macadamia and Coconut Fat Bomb Final

Creamy Coconut Cauliflower Mash

Psssst. I have a tiny confession. Please whisper it in your head.

I no longer feel a bodily love for cheese.

Phew. I felt a releasing sense of ease just from typing that.

We grew up together you see. My body and cheese have frolicked in delicious fields of love and whimsical times. It let me have threesomes in forms of burgers and up to twentysomes in casseroles. Oh such a timeless love cheese and I fell into.

Then I met coconut and fell madly into true love.

I would not have known that cheese and I aren’t actually meant to be until I went off it for a few weeks. I went on  a mindcation and bodycation without even realizing it. Coconut butter, coconut milk, coconut pulp crackers and coconut oil were everywhere. Coconut was inside me every day.

During this week I felt clean and lively with no body air escaping my top or bottom holes.

I kept getting full on coconut creamed spinach, bison beer braised meatballs, spinach salads dosed in sunflower oils and chia seed granola bars to the point I was not hungry and did not even think of cheese.

Everyday was mental and mouthbliss.

You don’t even think of the past when captured by coconuts.

Cheese is now an ex and it might just stay that way. I know what feels and tastes better now. The moment I went back to cheese I had inflammation. I switched back to coconut and felt incredible again. Everything even tasted more incredible. My mouth taste buds adapted away from cheese and made room for a new love.

The taste of this cauliflower mash is little white trees springing to life and coating themselves in creamy and delicious coconut. Then they dance because they have never felt or tasted so good.

It is so creamy and it is so fresh tasting your mouth will crave this again and again. The more your mouth knows this taste the better it will be because of all those antioxidant soakings and all of the nutrients locked in those cauliflower tiny trees. It even holds anti-inflammatory benefits. Inflammation is linked to depression, anxiety and general fatness.

This mash also keeps really well for at least two days, and if you reheat it in cast iron with bacon the grease soaks right in and makes even more mouthgasm moments.

Creamy Coconut Cauliflower Mash

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Mouthgasm Moments:

1 Head of Cauliflower

2 T Coconut Cream

1 T Coconut Oil

Salt and Pepper

To Create:

   1.   Break the cauliflower into chunks. Save the leaves and bottom chunk for vegetable broth to be made later

   2.   Boil the cauliflower for 10 minutes until soft

   3.   Drain cauliflower and put all of the ingredients into a blender and blend until smooth, occasionally scraping down the sides

   4.   Salt and pepper to taste

For Cauliflower Rice

If you want cauliflower rice just pulse this recipe instead of reaching the smooth consistency.

For the Microwave:

   1.   Follow direction one above

   2.   Put cauliflower in microwave safe dish with the cream and oil. Microwave for six minutes.

   3.   Stir to coat and then microwave for four to six more minutes.

   4.   Put cauliflower into blender and blend until smooth.

   5.   Salt and pepper to taste.

Coconut Mash

Nutrition Comparison: 

Potato: Fat: .2 g, Potassium: 897 mg, Carbs: 37 g, Protein: 4.3 g, Vitamin C: 70% DV, Calcium: 2% DV, Magnesium: 12% DV

Cauliflower: Fat: 1.6g, Potassium: 1,758 mg, Carbs: 29, Net Carbs: 17, Protein: 11g, Vitamin C: 472 % DV, Calcium: 12% DV, Iron: 13% DV, Magnesium: 22% DV, Vitamin B-6: 55% DV

Cauliflower also has strong detox benefits as well as antioxidants. It is a nutrient lovebliss of moments your body needs inside it.

Lemon Coconut Creamed Spinach

Ignore all other recipes for this one. No flavor has erupted me into mindmouthbliss as this coconut creamed red spinach leaves bursted through with lemon ever has.

I even created a new word for it. These are the sounds of the taste. Flisseneeun with an accompanying moan of blissgasms. Think these sounds when you taste the creamed leaves and know truth.

Slowly yet within awarity I’ve been slipping away from cow products. Since I believe grass fed is not a corruption of animal, and I found a farm to get meat directly from, this is not an environmental construct. I enjoy the vegan community immensely and find then to be loving Earth dwellers instead of the cavern freaks I’d boxed them into. They do fight for something and thus we assume they have boxing gloves on at all times, but what I see is mostly a love for all things veggies. They truly love their food and have a connection to it.

I was going to make a creamed spinach recipe with cream cheese and red heirloom spinach, but as I took out the cream cheese I realized I didn’t want it. I wanted a vegan recipe that still dwelled out delicious mouthgasms.

Not just for the vegans either. My body signaled desires for the coconut and I try to listen to those desires.

In The Raw

There was my freshly made coconut cream (high powered blend of coconut flakes or minutes of food processing). I gently warmed the spinach in lemon oil and then creamed it with the coconut. Oh mouthing bliss this is better than any cream cheese variety I’ve ever had. The coconut creamed just melts right over the leaves yet maintains a coconut texture. It melts and molds more than cream cheese, as though they are meant to be within each other.

The Bliss Mouth Moment:

Coconut cream and spinach melt so well together there is no longer separation but instead a full burst of two flavors. The lemon bursts them together so three flavors make one. I suggest having nothing before or after this the first time your mouth learns it. My mouth felt like creamed fresh bliss even an hour after, as did the friend’s I put it inside of.

Mindgasm Moments:

   3 Cups Red Heirloom Spinach (Trader Joe’s has this, or use regular spinach)

   3 Tablespoons Lemon Olive OIl (Trader Joe’s also has this, but I’ll make a recipe for it soon)

   If you do not have lemon olive oil use the juice of half a lemon and two teaspoons of lemon zest

   1/4 Cup Coconut Butter

To Create Mindbliss:

   1.   Consume a raw leaf and raw coconut with corgi in the background to let your mouth know all layers of flavor.

RawBliss

   2.   Gently warm olive oil in a pan, about ten seconds, and add spinach.

   3.   Let spinach gently wilt but don’t allow any oil popping to occur

   4.   Spoon in coconut butter and let melt

    5.   Immediately consume

Coconut Creamed Spinach

The Traveling Fat Bombs

IMG_20150801_222413 (1)

Have you ever done the deed? Have you ever cheated?

I know that cinnamon roll was tempting you. It called out your name and offered sweet pleasure. It just begged to be inside you.
That Starbucks frappacinno was dripping for you and she doesn’t get wet for just anyone.
That potato was even hard for you. How could you not let something so hard, just for you, inside you?

Don’t worry I have the solution and it is even more delicious. Traveling healthyfat fatbombs. They’re dripping with coffee and hardened by oils. Lick them and taste delicious extracts. They even last for days and can be fully enjoyed for just one if you desire. Then store them away until you want them again.

The largest cheating epidemic we face in keto/paleo/primal land is when we travel. When you get hungry those inhibitions flounder and there is rarely a kombucha or bulletproof coffee stream nearby. On keto you can go for lettuce wraps at fast food joins but in paleo land we avoid fast food at all 99 cents costs. There is way too much nonflower-raised, fake nutrients, in those joints. Every time I try to go for fast food now I get sick and then hungry again five minutes later. I really miss you In-N-Out. I never wanted it to be this way. Our love was meant to be forever. Torchy’s bowls and Chipotle still give mouthgasms every time.

Traveling Keto/Paleo Friendly Foods:

Boiled Eggs: Last two days

Baked Eggs: Alton Brown recipe here. Makes 12 perfect eggs or more.

Grassfed Jerky: Noms

Kale: Lasts two days

Spinach: Lasts the car ride

Nut Butters: Woot

Coconut Butter: Infinite mouth lasting time

Ghee: Delicious healthy fat that also lasts a long time

Coconut Oil: Another delicious healthy fat you can just scoop out and consume

Canned Fish: Quality matters

Canned Meats in General: Go for organic to maintain paleo

Nuts: Same as nut butters

Broccoli/Cauliflower/Radishes: Last four days. For mndgasming.

Paleo Exclusive: Potatoes/Other Root Veggies: Last many days and if you’re a beast can be eaten raw

The Traveling Fat Bombs

What I prefer to do is mix my fats together into a travel friendly jar. These jars don’t have any refrigeration necessary items so they’ve lasted me up to months in the cupboard. I usually keep them in the fridge until travel time just in case though. In the car they’ve been heated in Texas sun and are still delicious the next day. I enjoy most edibles and liquids at varying temperatures though so your mouth might have to adapt in ways mine already loves.

You don’t necessarily need fat bombs on your keto or paleo journey but if you’re in keto you need to get your energy from fats. If you’re into paleo then by now you have most likely embraced fats in all their satisfying glory as well. These bombs don’t have to be for travel and can just be scooped and nommed at any point of the day. I generally have a bomb before work to avoid cheating. There’s loaded fries at work.

Basic Recipe:

1 Cup Nut Butter, 1/2 Cup Coconut Butter or Oil, 1/4 Cup Liquid, Teaspoon of Extract. Process and make bombs or put in jar.

Optional Add Ins: Coconut Flakes, whole nuts, various things I can’t think of right now

For this Recipe:

I combined coffee and peanut butter, a deep mouth love of mine. I highly recommend mating the two at some point in your life. You also get your caffeine in while traveling.

Ingredients:

Travel Ingredients

1/2 Cup Homemade Brazilian Nut Butter (Recipe here)

1/2 Cup Trader Joe’s Raw Almond Butter

1/4 Cup Coffee (Quality matters, flavor comes through. I used a French Pressed one)

1 Teaspoon Neilsen Massey Bourbon Vanilla Extract (Quality/Flavor comes through)

Directions:

Put all ingredients in a food processor and pulse to combine.

Store in same jar you took the nut butter from or turn into mustaches.

Traveling Fat Bombs

Jar Time

Yields 24 Tablespoon size servings:

Macros: Total Fat: 10.7g Total Carb: 2.23g Net Carb: 1.84, Protein: 1.57g