I guess I’ve found gold at Mark’s Daily Apple today. Here’s how to make home made coconut milk:

Contrary to popular opinion, coconut milk has to be made. It doesn’t occur naturally. Here’s how to do it at home:

2.5 ounces fresh grated coconut (finely grated – use a food processor if you have to)
1 1/2 cups hot (simmering) water

Pour water over coconut shavings. Let sit for five minutes, and then puree the mixture in a blender. Strain the puree through a cheesecloth or strainer, making sure to squeeze out as much liquid as possible. For thicker milk, use less water. Use the milk in any recipe that calls for it, or just drink it straight. Enjoy.

Again, from Mark’s Daily Apple. A quick dessert I can’t wait to try:

This incredibly easy pudding recipe is best served hot and fresh.

1 can coconut milk (or use an equal amount of homemade milk)
1 egg yolk
3 or 4 tablespoons almond flour
A bit of maple syrup or honey

Stir yolk, flour, and honey/syrup together to form a paste. Using a small pan, heat it over medium heat for one minute. Add the milk and turn the heat up. Once it starts boiling, stir continuously to get all the lumps out. Once it’s smooth, turn off the heat and serve. A few berries, nuts, or banana slices go well with this. Maybe add a drop or two of vanilla, or even a pinch of cinnamon.

I got this from Mark’s Daily Apple. I love Thai food and coconut milk, so I can’t wait to make this:

It’s all too often that we forgo Thai food because rice, noodles, and peanuts figure so prominently in the cuisine. This soup recipe is Primal while retaining the Thai essence.

6 cups chicken stock
2-4 hot chiles (Thai, jalepeno, habanero, depending on your bravery), finely chopped and seeded (or not, again depending on your bravery)
3 cloves garlic, chopped
2 tablespoons grated ginger
2 teaspoons grated lemon zest
1 teaspoon lime zest
1/4 cup lime juice
4 tablespoons Thai fish sauce
1/2 pound sliced mushrooms
1 cup coconut milk
2 cups baby spinach
2 tablespoons chopped cilantro
Chicken (in strips), shrimp, or your favorite protein source

In a medium saucepan, combine broth, chiles, garlic, ginger, zest, lime juice, and 3 tablespoons of fish sauce and season with salt. Bring to a simmer and add mushrooms. After three minutes of simmering, add the meat and coconut milk. Cook the meat through, then add the spinach, letting it simmer until the spinach wilts. Add the cilantro and the remaining fish sauce. Serve and enjoy.

Ingredients:

• 300 g (2 C) freshly cooked chickpeas (substitute 1 can chickpeas or garbanzo beans, drained, rinsed if needed)
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons chili oil
• 2 tablespoons sesame oil
• 1 teaspoon cumin. Best to use cumin seeds and grind fresh!
• 1/2 teaspoon black pepper
• 1-3 tablespoons warm water (to adjust consistency)
• Add salt to your taste during processing. Note that both seasoned rice vinegar and canned chickpeas are salty!

Preparation:

In a food processor, blend chickpeas and seasonings to a smooth paste. Add water if mixture is too dry.

Serve warm or at room temperature with chips or fresh veggies for dipping.

From a Men’s Health article:

7 marinades and spice rubs to pack your food with flavor

By: Matt Goulding

Marinades and spice rubs pack your food with flavor without the gut-busting calories of heavy sauces. They also break down tough muscle fibers and seal moisture into your food, turning even pedestrian cuts of meat into succulent feasts. With the help of Food Network chef Tyler Florence, we’ve created this easy-reference matrix for making the most of any meat. Continue reading → Post ID 495