Quick, Easy, Delicious Coconut Milk Recipe

Cow's dairy doesn't agree with everyone to say the least.  In fact, it's one of the most common food allergies (1) causing a number of health concerns including digestive upset, eczema, and chronic sinusitis.  Unfortunately store bought nut milks can taste a little off with all the additives, and some of these might be better off avoided, take for example carrageenan - in which the safety research isn't quite conclusive.

THE GOOD NEWS - 10 Minute, 3 Ingredient, Delicious Coconut Milk!

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Homemade nut milks are unbelievably delicious and so easy to make.  Coconut milk in particular is extra fast; you don't need to soak the coconut shavings before hand as with required with other nut milks. 

Below is a super simple and fast vanilla or chocolate coconut milk recipe you'll LOVE!  Enjoy by the glass, or use in recipes like hot oatmeal and chia seed pudding. 

What you'll need:

  • Blender
  • nut milk bag, cheese cloth, or cotton cloth.

Ingredients:

 Chia seed breakfast pudding made with coconut milk

Chia seed breakfast pudding made with coconut milk

  • 2 cups unsweetened coconut shavings.
  • 3-4 cups filtered water (less water for richer milk!)
  • Pinch of sea salt
  • 1/2tsp vanilla extract (optional)
  • 1tbsp maple syrup or one pitted date (optional)
  • 2 tbsp cocoa powder (for chocolate milk option)

Directions:

  • Add coconut shavings, 3 cups water, pinch of salt and the optional sweeteners and additions to the blender
  • Blend on high for 2 minutes
  • Sample a spoonful and add additional sweeteners or cocao if desired.  Add the 4th cup depending on the desired richness; if you like a creamier milk, you can leave out the 4th cup of water.
  • Strain and enjoy! 
  • Keep remainder in a sealed glass jar in your fridge and it will last for about 5 days.  It will separate naturally so shake vigorously before enjoying.

 

In health,

Dr. Angelica

Resources

  1. Valenta, Rudolf, et al. "Food allergies: the basics." Gastroenterology 148.6 (2015): 1120-1131.

Delicious Granola!

Looking for a quick, ready-to-go yet well-balanced snack? Whether it's for breakfast, an afternoon pick-me-up, or a mid-night snack this granola recipe is delicious and nutritious.  One of the best features of this granola is that it keeps it's crunch whether it's stored in the fridge for 2-3 weeks or the freezer for 4-5 weeks so make extra and keep your fridge well stocked!  Put it in a mason jar with a hand crafted label and you've got yourself a lovely home-made gift.  This recipe is adapted from the ‘Oh She Glows' cook book that is filled with healthy, delicious, vegan recipes and I recommend checking out her book and website; it's pretty great.  

Hope you like it as much as I do!

Yield: ~6 cups         Prep Time: 15 minutes         Cook Time: 38-45 minutes

 Ingredients:

Dry:

  • 1¼ cups rolled oats (regular not instant - instant has less nutirents!)
  • 1 cup whole raw almonds
  • ½ cup raw walnuts, halved or pieces
  • 2/3 mixed dried fruit (e.g., cranberries, cherries, raisins, apricots)
  • ½ cup raw pumpkin seeds
  • ¼ cup raw sunflower seeds
  • 1/2 cup unsweeted coconut flakes
  • 2 tsp ground cinnamon
  • ¼ tsp sea salt 

Wet:

  • ¼ cup coconut oil, melted
  • ¼ cup plus 2 tbsp pure maple syrup and/or honey
  • 2 tsp pure vanilla extract

 Directions:

  1. Preheat oven to 275F.  Line a large rimmed baking sheet with parchment paper.
  2. Place ½ cup of the almonds into a food processor (or high performance blender) and process for about 10 seconds, until a fine meal forms (similar to the texture of sand).  Transfer the almond meal into a large bowl.
  3. In the food processor, combine the remaining ½ cup of almonds and all the walnuts and process for about 5 seconds, until finely chopped.  You’ll be left with some larger pieces and some powdery meal, which is what you want.  Add the mixture to the almond meal.
  4. Add the oats, dried fruit, pumpkin seeds, sunflower seeds, coconut, cinnamon, and salt to the large mixing bowl and stir to combine.
  5. Mix the maple syrup/honey, melted coconut oil and vanilla and add it to the bowl with the dry ingredients and stir thoroughly until combined.
  6. Scoop the granola on the baking sheet and spread it into a ½ inch thick layer and gently press down to compact it slightly.  Bake for 20 minutes, then rotate the pan and bake for another 18-25 minutes or more, or until the granola is lightly golden on the bottom and firm to touch.
  7. Cool the granola on the pan for at least 1 hour before breaking it apart into clusters.
  8. Store the granola in an air-tight glass jar in the fridge for 2-3 weeks or freeze it for 4-5 weeks.

Enjoy!