In my commitment to eating seasonally this winter, I've discovered barley. My mom makes a great barley soup & to be honest, I hadn't considered its many other possibilities.Read More
Though technically a fruit seed, buckwheat is generally treated as a grain. Though its flour has wheat-like characteristics, there is no relation, making it the ideal gluten-free alternative.Read More
I love food that tastes healthy. One girlfriend says, if it doesn't taste like dirt, it's hard to believe it's good for you. Haha, I suppose...
I also love food that tastes scrumptious. I have a demanding sweet-tooth that will not be denied. It adores creamy, coconuty, lose your mind, thank-you-Jesus yum. It is with this sentiment in mind that I present (drum roll) Coconut (Whip) Cream....
- 1 can Coconut Milk
- 1 tbs Coconut Cane Sugar (a little extra if you like it sweet;)
- 1 tsp Vanilla Extract (optional)
Empty coconut milk into the container, let sit overnight in the fridge to separate water (water will rise and settle on top). With a spoon, remove water from the top. Put what remains in blender with the rest of the ingredients. Blend (maybe 30 seconds), & enjoy!
(note: This recipe isn't mine, it's some Goddess-like Kundalini teacher's I saw online one time but don't have her name any more....if you know of whom you speak, drop me a line, I'd love to give her credit....& a hug.)