MeadowLily Posted September 19, 2015 Share Posted September 19, 2015 Simple Soup Serves 6 6 cups of Water3 chopped Carrots2 chopped Celery stalks1 chopped ZucchiniSwiss Chard leaves or other desired greens, choppedCoconut Aminos (to taste)Salt (to taste)Pepper (to taste) Heat water to a boil, adding ingredients in the order listed above. Other vegetables may be added as desired. Allow vegetables to soften, adding the greens only after you turn off the heat. Add the Coconut Aminos, salt, and pepper to taste. Delicious! Link to comment Share on other sites More sharing options...
MeadowLily Posted September 19, 2015 Share Posted September 19, 2015 Nectarine - Tomato Chutney with Sweet Curry 1 lb ripe, firm Nectarines, skinned, flesh cut from the pit and diced small2 Roma Tomatoes, quartered, seeded and diced small (drained of juices)1 large Garlic clove, pressed or minced fine1/4 cup sun-dried Apricot Vinegar, or you can use Coconut Vinegar, Apple CiderVinegar3 Tbsp Coconut Nectar (or apple cider/juice) 1 teaspoon Sweet Curry Powder1/4 tsp salt Thicken if needed with Coconut Flour, Arrowroot in a 2-quart heavy saucepan, simmer nectarines, tomato, garlic,vinegar, coconutsugar, curry powder, and salt, uncovered, stirring occasionally, until slightly thickened but still saucy (approx. 20 minutes).Serve warm, room temperature or cooled. May be stored for a few days refrigerated.Note - If the chutney is really juicy, you can cook it down a bit more for your preferred consistency or use a little culinary thickener. Link to comment Share on other sites More sharing options...
MeadowLily Posted September 19, 2015 Share Posted September 19, 2015 Best Ever 30 Second Dressing/Marinade ½ cup Coconut Vinegar½ cup Coconut AminosOlive Oil to taste if desiredFor a super quick, incredibly yummy dressing or marinade ~ simply mix together equal portions of our Coconut Aminos and Coconut Vinegar and drizzle over salads, steamed veggies, or marinate with your protein of choice and bake, grill, or sauté. Add olive oil to taste if desired. Link to comment Share on other sites More sharing options...
MeadowLily Posted September 19, 2015 Share Posted September 19, 2015 Dipping Sauce2 Tbsp Coconut Vinegar1 Tbsp Lime Juice1 Tbsp Water2½ tsp Coconut Nectar1 tsp Coconut Aminos1 tsp Chile Oil1 clove Garlic, minced Whisk all ingredients in a small bowl. You can pour over hearts of romaine, shredded carrot, and chopped cilantro. Link to comment Share on other sites More sharing options...
NY2LA2MONTREAL Posted September 19, 2015 Share Posted September 19, 2015 (Spicy Asian Dipping Sauce, Marinade, or Dressing) Yields: 1/3C 2 Tbsp Coconut Vinegar 1Tbsp Lime Juice ½ tsp Coconut Aminos 1 Tbsp Water 2 ½ tsp Coconut Nectar 1 tsp Fish Sauce ½ tsp finely grated Lime Zest (outer peel) 1 minced Garlic Clove ½ to 1 minced Chili Pepper (Serrano, Jalapeno, Bird's Beak - depending on desired heat) Grate lime peel and finely mince garlic and chili. Whisk together with rest of ingredients. This delicious and healthful dressing/dipping sauce/marinade can be kept air tight and refrigerated for several weeks. It is fabulous for dipping or can be drizzled over salads topped with grilled shrimp, chicken, pork or beef. Excellent as a marinade for all seafood and meats prior to grilling {Substitute apple cider/juice for coconut nectar if you like) This looks delish....will be in the states in a few weeks and seek if I can locate these ingredients...especially the FISH SAUCE and COCNUT AMINOS. Link to comment Share on other sites More sharing options...
MeadowLily Posted September 19, 2015 Share Posted September 19, 2015 Raw Ginger Salad Dressing 1 cup Coconut Nectar or use apple cider/juice 1 ½ Tbsp Coconut Aminos 2 tsp Coconut Vinegar 2 tsp minced Ginger Blend all ingredients in a high speed blender and enjoy! Link to comment Share on other sites More sharing options...
MeadowLily Posted September 19, 2015 Share Posted September 19, 2015 Green Papaya Salad with Mint, Sesame Cashews, Red Chile and ScallionsFrom Chef Matthew Kenney – 105 Degrees Restaurant, Oklahoma City Serves 4-6 2 cups shredded Green Papaya1-2 fresh Red Chiles1 cup Carrots, julienned1 cup Mango, julienned½ tsp Coconut Aminos1 tsp Lemon Juice1 tsp Coconut Vinegar2 Tbsp crushed Cashews, raw1 Tbsp Coconut Nectar or sub apple cider/juice¼ cup Thai Basil, roughly chopped¼ cup Mint leaves, shreddedSea Salt to taste In a mortar and pestle, roughly crush cashews, chiles, and a touch of sea salt. Stir in lemon juice, Coconut Nectar, Vinegar, and Aminos, cashews, shredded papaya, carrots, mango, mint, basil and sea salt. Mix all ingredients together. Taste, and adjust seasonings if desired. Link to comment Share on other sites More sharing options...
MeadowLily Posted September 19, 2015 Share Posted September 19, 2015 SALTY GINGER & MUSTARD DIPPING SAUCE:Yields 1/2 cup 1/2 cup Coconut Aminos (dilute with water to decrease saltiness if desired)1 Tbsp Arrowroot mixed with 1 Tbsp Water1/2 tsp ground dried Ginger1/2 tsp ground yellow Mustard Powder1/2 tsp Black Pepper1/2 tsp Coconut Vinegar In a small bowl mix the arrowroot and spices with 1 Tbsp water, and stir to make a smooth sauce. Add the Aminos to a small saucepan and heat on low until warm. Add the arrowroot/spice mixture and stir constantly until thick, about ten minutes. When thickened, take off the heat and pour into a glass bowl. Stir in 1/2 tsp vinegar. Link to comment Share on other sites More sharing options...
MeadowLily Posted September 19, 2015 Share Posted September 19, 2015 Shiitake and Young Spinach DumplingsFrom Chef Matthew Kenney – 105 Degrees Restaurant, Oklahoma City Serves 4 COCONUT WRAPPER 2 cups Young Thai Coconut Meat1 pinch Sea Salt Blend ingredients in a high speed blender until smooth. Spread a thin layer on a Teflex sheet and dehydrate for 3-4 hours. Remove from Teflex and invert onto a cutting board. Trim away edges and cut into 3-inch squares. SPINACH FILLING 2 ½ cups raw Cashews, soaked for at least 2 hours in cool water and drained2 ½ Tbsp Sesame Oil2 Tbsp Sea Salt2 cups Baby Spinach2 Tbsp Olive Oil2 Tbsp Coconut Aminos2 tsp Scallions, minced2 Tbsp Ginger, minced1 ½ cups Shiitake, minced Toss minced shiitake with the olive oil and sea salt, and dehydrate for 1 ½ hours. Toss spinach with the sesame oil and dehydrate for approx. 1 hour until wilted. Chop roughly In a food processor, pulse the cashews until coarsely minced. In a separate bowl, combine cashews with remaining ingredients. Season with additional Coconut Aminos if desired. Link to comment Share on other sites More sharing options...
MeadowLily Posted September 19, 2015 Share Posted September 19, 2015 Coconut Secret AdoboFrom Dory K. – Albion, CA(A traditional Philippine dish consisting of braised chicken, fish, or pork) 1 Organic Free Range Chicken½ Cup Coconut Vinegar¼ Cup Coconut Aminos2" Ginger Root Finger (the small offshoots of the main body of the ginger root)6-8 Garlic Cloves½ tsp Sea Salt2 Tbsp Coconut Nectar or apple juice Cut chicken into wings, thighs, drumsticks and breasts. Slice breasts in half. Put chicken skin side down into a heavy pot. Mix remaining ingredients together and pour over the chicken. Cover with lid and bring to a boil, then reduce to a simmer. After 30 minutes, turn over chicken pieces. Cover and simmer for another 30 minutes until the chicken is tender and sauce is thickened. Drizzle with a little extra coconut vinegar and some slivered scallions if desired. Link to comment Share on other sites More sharing options...
MeadowLily Posted September 19, 2015 Share Posted September 19, 2015 I see that the titles disappeared from the recipes. There is a Simple Soup and the rest are dressings/marinades for your salads and tiddlywinks, pinecones, lawn clippings, old shoes and grasshoppers. Link to comment Share on other sites More sharing options...
mergthemagnificent Posted September 19, 2015 Share Posted September 19, 2015 I made my last batch of mayo from start to finish IN the wide mouth Mason jar....threw in a whole egg, yepper, the whole thing, the oil (I used a mix of light olive oil and avocado oil) , let the egg settle to the bottom, add salt, and anything else you want...like lime juice..then just stick in the immersion blender, all the way to the bottom and blend for 20 secs or u till it starts to look like Mayo....then, slowly raise the blender up the jar as it fills with mayo behind you. Easy peasey. Do I need to know about Feingold? I think it was missmary I first read about using coconut oil in her mayo - IIRC it was a 50/50 split with avocado oil.... I tend to use walnut oil for my mayo as I like the nutty flavour and it's priced reasonably but I think I'll give this a go. Did you use regular olive oil? Or light tasting...? Link to comment Share on other sites More sharing options...
Brewer5 Posted September 19, 2015 Author Share Posted September 19, 2015 I've been making my own aa well, since February, in a food processor, with extra light olive oil. Yummy stuff! I messed around with the whole "slow-drip" thing for so long. Had a few failed batches that seriously made me want to jump off a cliff. LOL With the immersion blender, it literally takes SECONDS. You gotta try some coconut oil in there next time, too! Link to comment Share on other sites More sharing options...
Brewer5 Posted September 19, 2015 Author Share Posted September 19, 2015 I think it was missmary I first read about using coconut oil in her mayo - IIRC it was a 50/50 split with avocado oil.... I tend to use walnut oil for my mayo as I like the nutty flavour and it's priced reasonably but I think I'll give this a go. Did you use regular olive oil? Or light tasting...? Yep, I read it from missmary awhile back, also, but hadn't tried it yet. So glad I finally did! Definitely use light or extra light olive oil. Otherwise (I hear) it is too strong. Link to comment Share on other sites More sharing options...
Brewer5 Posted September 19, 2015 Author Share Posted September 19, 2015 Another item I keep meaning to add to my shopping list.... I haven't spotted on sale anywhere here so I guess I'll have to order it from Amazon - along with my copy of Grain Brain... Yay! If you really read it, gotta share your thoughts. And I have no idea about international shipping, but I get great deals on stuff online through Vitacost. Maybe check it out if you never have. Link to comment Share on other sites More sharing options...
LancerLott Posted September 19, 2015 Share Posted September 19, 2015 I messed around with the whole "slow-drip" thing for so long. Had a few failed batches that seriously made me want to jump off a cliff. LOL With the immersion blender, it literally takes SECONDS. You gotta try some coconut oil in there next time, too! Really? I will try coconut oil sometime also! The very first time I tried to make mayo, I used the immersion blender, and it didn't work out. At all. It wa a disaster. How do you do it? Link to comment Share on other sites More sharing options...
jmcbn Posted September 19, 2015 Share Posted September 19, 2015 Really? I will try coconut oil sometime also! The very first time I tried to make mayo, I used the immersion blender, and it didn't work out. At all. It wa a disaster. How do you do it? The recipe I use calls for everything to be dumped in a mason jar - no drizzling, no waiting for room temperature - just dump & grind... That said the recipe calls for a cup of oil and in the UK that's approx 225oz so sometimes I don't quite get it right & I have to drizzle a bit more oil in at the end just til it thickens up nicely for me... I use ACV rather than lemon or lime & I mix it up each week with different spices or garlic... Crushed smoked garlic makes it taste REALLY good if you like that kind of thing. Link to comment Share on other sites More sharing options...
MeadowLily Posted September 19, 2015 Share Posted September 19, 2015 Lancer, I've alerted a cook/chef to the rescue here. They should be with us shortly. I know it has to be on a slow mode for the mayo to turn out correctly. Regular blenders ruin it. I'm your very basic cook and I don't make up any stories or try to cover that up. No BS up in here. My husband is the main chef around this joint because he loves to cook and I do all of the clean up. There she is, at your service. Link to comment Share on other sites More sharing options...
jmcbn Posted September 19, 2015 Share Posted September 19, 2015 Your shipping charges must be a real doozy, jmcbn. Haven't looked yet - just in from the Moscow State Circus (which was awesome by the way - especially for my little gymnast who was in complete awe throughout) so I'll take a look now - I'm hoping they have it on the UK site. I'll also check out the site Brewer recommended for comparison... Link to comment Share on other sites More sharing options...
MeadowLily Posted September 19, 2015 Share Posted September 19, 2015 Wouldn't it be something if we could all make our own like the mayo? Yeah, one day we'll make our own vinegar, booch, mayo and hooch booch only for special occasions. Link to comment Share on other sites More sharing options...
jmcbn Posted September 19, 2015 Share Posted September 19, 2015 What do you pay for it there out of interest? I've found a 375ml bottle with free delivery...................... Link to comment Share on other sites More sharing options...
MeadowLily Posted September 19, 2015 Share Posted September 19, 2015 Take that offer. I always order enough so I have free delivery. Link to comment Share on other sites More sharing options...
jmcbn Posted September 19, 2015 Share Posted September 19, 2015 I didn't tell you the price for the 375mls though..... Link to comment Share on other sites More sharing options...
Kmlynne Posted September 19, 2015 Share Posted September 19, 2015 Just woke up about an hour ago..... know I should be going for a walk (esp since I didn't do anything active today) but just not feeling it..... Link to comment Share on other sites More sharing options...
MeadowLily Posted September 19, 2015 Share Posted September 19, 2015 Ooooo, I pay $6 a bottle, so what's your price? Just went and checked, with shipping figured in, a single bottle is $10. Frickety frick frick, that's too darned high for a bottle of vinegar. Link to comment Share on other sites More sharing options...
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