it was time to go crazy for coconuts, cause what will make you more nuts than cracking a coconut?
which is not even a nut, but a drupe, which is in itself pretty nuts.
so we passed on cracking the “not a nut coconut”
We used the milk, and the water, the flesh, fresh and dried, then the oil as the butter, it couldn’t get better, the whole thing was coco – nuts.
Love the blender.
Toss in a bunch of stuff, whirl, ready, set, go. And so fast to clean…
This is going to be similar to our “raw pumpkin dressing”, many of the same ingredients, same method. We are building blocks, our recipes are legos.
This recipe will take at the most 15 minutes to complete.
1 can coconut milk
1 medium carrot, chopped
1 small piece fresh turmeric (optional)
1 half a thumb pice of ginger
1 garlic clove
1 stalk lemon grass
1 Serrano chili, or to taste
1 tablespoon fish sauce
3 tablespoons soy sauce
1 cup fresh cilantro, or parsley
juice from one lemon or lime
In the blender, add all of the above. Whirl, blend, yum yum. Taste for seasoning, maybe add a dash of sea salt or a tiny more soy sauce. Maybe.
1 pound rock shrimp, cubed chicken, or tofu
any vegetable: bell pepper, corn, onion, snap peas, asparagus
In batches, in high heat, in a little oil, saute your shrimp and your veggies until just done, season with salt and pepper.
Pour over the coconut sauce, heat and serve.
rice: brown, green bamboo, white, you choose
Piece of ginger, size of thumb
Stalk of lemon grass
1 dry chili
1 clove garlic
Place your rice in a rice cooker or stove top.
I don’t know what kind of rice you have selected, so read the package instructions of how much liquid to use per cup of rice. Use the coconut milk in place of the liquid, if one can of coconut milk is not enough, you can use water or coconut water too. Add the whole piece of ginger, lemon grass, and chili. Cook per package instructions.
1/2 cup unsweetened coconut flakes, toasted
2 tablespoons ginger, grated and toasted
When your rice is done cooking, remove the lemongrass, ginger, garlic and chili then toss in the toasted coconut and ginger.
Chinese chicken salad?
Are you kidding? Nobody has eaten that since 1995
You may snicker, you may laugh, you may give your chicken. a “coconut, soy, rice vinegar” bath, then toss with the salad and the dressing from below, make some crispy little wontons and who is gonna know?
FARM TIP #3
Seasoned rice vinegar (60%) + soy sauce (40%) = supper yummie
Add, chilis, ginger, and garlic= even super yummier
Add coconut milk= creamy super yummier
Chicken, any part, really, i like thighs, because they
A) are super cheap
B) are very moist
But you use any part of the bird that you like.
In a pot to fit your chicken bits, add:
well, let’s say 1/2 can of coconut milk, 1/8 cup of soy sauce, and 3/4 cup rice vinegar and a
squirt of sriracha, but the quantities, really does not matter much.
MORE vinegar than SOY. is really the only operative word here.
Now cook your chicken in the above liquid until done. Cool and shred.
Salad greens any type: napa cabbage, endive, arugula, Romain, whatever you like
Other veggies, radishes, corn, cucumber, bell peppers
Wonton wrappers: cut into ribbons and deep fried until just browned
black sesame seeds
red pickled ginger (optional)
3 Tablespoons seasoned rice vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons other non flavored oil (grape seed, canola, vegetable)
ginger and garlic, grated, to taste
touch of tamarind paste (which is sticky and sour and sweet and super delish, but you can substitute with splash of agave and lime juice)
Toss the salad greens with the dressing, then add chicken, any vegetables, sesame seeds, and crispy wontons
Any veggies thinly sliced
We are going to use our tip #3 from above.
So in a small bowl mix together, soy, rice vinegar (less soy than vinegar) garlic, ginger, chili and then we are going to wish in a little oil, really any kind you like.
Then cook your veggies using high heat, wok it if you got it, other wise, use a large skillet with a splash of oil for a few minutes.
Don’t crowd your veggies, if you do, its not gonna be hot,
and they are going to steam, which is NOT what we are trying to do.
If you want your veggies steamed, then by all means, put them in a steamer.
In this particular situation, we are doing a high heat saute.
When done, Steamed or sautéed, toss in your totally delish dipping sauce.
Maybe garnish with some sesame seeds, and fresh herbs. Maybe not.
So we are going to do it two ways, because that is twice as nice.
Raw and slowly cooked. ’cause im not really a fan of the middle.
Do you ask yourself all the time, why do they call it “black kale” when really, it’s totally a mix between sea green/ army green/ and teal?
Ask no more.
The Farm shall answer.
Cook that Kale long enough and it turns basically “black”.
It is also called Dinosour Kale, which makes no sense at all, because neither the leaves, or the plant, is particularly large.
It is also called Tuscan Kale.
1 bunch kale
1/2 onion, sliced
Heat your oil, add the onion, stir it around until just beginning to cook, add the kale, chopped, cover with a lid, and let it reduce down. Then remove the lid, and cook over slow heat, stirring every now and then, until it’s no longer sea-army-teal-green, but instead a dark brooding almost black. At least 30 to 45 minutes. Season with salt and serve hot or room temp. You could as always, season with a splash of vinegar (any), soy (sure) lemon (of course!), if desired.
Just had brunch at gjelina, and they made a totally delish salad tossing together:
Black Kale: gently massaged (?).
You know, pay attention, we have done it many times before, gently massage your raw kale with a pinch of salt, and little oil, until leaves are glossy and soft.
sliced radishes, sliced fennel, sliced panna ricotta salata cheese (or parmesan, or feta)
Season with salt and pepper, then toss in a seriously lemon dressing,
which is the same as a seriously lime dressing, using surprise…….. lemon.
So for you, that were texting, and cruising the web when we did the seriously lime dressing, a seriously lemon dressing would be made with???????
yes, thank you Megan:
lots of lemon juice, oh let’s say 1 juicy lemon
1 garlic clove grated
3 tablespoons olive oil
Parsley or cilantro
You really are going to need a vitamix blender for this.
I don’t have one, so this is more of a demo, then a finished product.
If you want to make a dairy free, dairy style drink, here it is.
Totally delish, slightly sweet, drink it, pour it in your joe, top of your oat meal, in your cereal. Anywhere.
1 cup sweetened coconut flakes
1 cup raw, as in un cooked, white rice
1 cup almonds
sprinkle of cinnamon
Hot water to cover.
In to the blender we go, whirl, whirl. Thin with additional water, to make 4 cups liquid. Pour into a container, chill over night.
Strain, and drink.
*For a sweeter drink, you can add a few medjool dates, or agave sugar in the blender too.
We all know, baking is soooooo not my favorite activity.
Bread pudding is fast and easy.
Even I can manage.
For a bread pudding you can use either croissants, or a good brioche bread loaf, whichever you got.
Then all you need to do is whisk some eggs with some cream, sugar, and vanilla pour over your bread and bake. EEEEEEASY.
For this recipe we are going to replace the cream with coconut milk, but you could use either. We will also toss in some walnuts and dates, but you could use currants, dried cranberries, anything you find in the pantry.
We served the bread puddings with a basic caramel sauce, and some coconut sorbet.
1 cup walnuts
3-4 medjool dates (my fav)
pinch of sea salt
Blend in a processor until syou got mall sticky crumbs. If you wanted to make a very smart raw tart, this is how you make a raw pastry crust. Just press into your tart pan and chill, and pour in your raw filling of choice.
2 croissants, chopped, toasted in the oven for 5 minutes
walnut/date mixture above
1/2 cup sweetened coconut flakes
1/2 cup sugar
1.5 cup coconut milk
1 teaspoon vanilla
Combine toasted croissant, walnut/ date mixture and coconut flakes.
In a separate bowl combine eggs, sugar and coconut milk, whisk and pour over the croissant mixture. Pour into muffin tins or a baking pan.
Bake in a pre heated 375 degree oven until done, which really depends on if you have put it into a mini muffin tin, or a large container, so anywhere from 20 to 40 minutes. Check it.
2 cups frozen fresh coconut meat (or go ahead, crack your own coconut, and get the fresh meat out, for us laaaaazy farm girls, I am heading straight to the freezer section)
1 cup coconut milk
1/2 cup shredded sweet coconut flakes
agave or sugar to taste
Juices from one lemon
Mix all ingredients together and taste for sweetener. I like it not sweet, but the brilliant thing with making ice creams/sorbets, taste it!! once it tastes super yummie, freeze it!