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I love food. In fact, besides my beautiful daughter and family my life revolves around it! We recently made the switch back to being meat free again (although we still consume eggs) and I knew I wanted to find a recipe that would satisfy my cravings for Pad Thai. I also wanted a blueprint that I could use over and over again with the added benefit of tons of vegetables and my favorite- Barlean’s coconut oil. A friend of mine shared this recipe and I am so happy he did! My family loves it and it doesn’t even require noodles – you can use spaghetti squash or zucchini instead!
Barlean’s organic coconut oil is a wonderful metabolism booster as it provides fats called MCTs (medium chain triglycerides) that can immediately be used by your body. They are an immediate source of energy - used by endurance athletes & health enthusiasts alike. MCTs also have been shown to promote healthy cholesterol levels and support heart health. Coconut oil also helps to support healthy hair and skin and tastes wonderful so eat up!
Coconut oil does just fine on medium heat in cooking or sautéing and can also be used as a spread. You can add it to smoothies, oatmeal, and is even wonderful on its own with dark chocolate! I hope you enjoy this vegetarian recipe as much as I have!
Picture credit & adaptation from: Danniel Davenport www.facebook.com/LoveOurFood Original recipe from: www.theclothesmakethegirl.com
Pad Thai Sauce
2 T lime juice
2-3 cloves of garlic minced
½ tsp. crushed red pepper flakes
1 T of Tamari
¼ tsp. ground ginger
½ tsp. of rice vinegar
¼ C of peanut butter
Dash of cayenne (optional)
¼ C canned coconut milk (full fat)
Directions: Put canned coconut milk aside. Place all other ingredients into a food processor. Mix well & scrape sides with a rubber spatula. Now add coconut milk in with mixture.
Pad Thai
2 eggs
2 tsp. of tamari
2-3 T of Barlean’s Organic Coconut Oil
½ medium onion diced
1 C of sugar snap peas sliced lengthwise
2 C of cooked/steamed zucchini sliced lengthwise (resembles noodles)
6-8 oz. of calcium set tofu cut into cubes (or you can use chicken if you prefer meat)
1 red pepper sliced into strips
Fresh cilantro (to garnish)
Directions:
Crack eggs into small bowl & mix tamari. Heat a separate pan over medium heat with just 2 tsp. of Barlean’s Coconut Oil. Pour eggs into pan & let them spread out flat. Let eggs cook until they start to brown on the bottom about 3-4 min. Flip and lightly brown other side. Remove the egg from the pan, chop into strips, and then into small squares.
Using the same pan heat the remaining coconut oil on medium heat. Sautee the onion and snap peas for around 2-3 minutes. Add the prepared zucchini noodles, tofu/meat, the cooked egg squares and cook for an additional 3 minutes.
Add the pad thai sauce and coat evenly. Garnish with fresh cilantro. This recipe serves 2.
Modified from a recipe in Vegan Desserts in Jars: Adorably Delicious Pies, Cakes, Puddings, and Much More by Kris Holechek Peters. I used a multigrain cereal for the oats and spelt flour for the AP in the topping, and a blend of cup-for-cup stevia and coarse raw sugar for crunch and flavour. While it took twice as long to bake (40 minutes rather than 20), the wait was worth it!
A friend of mine has a son with celiac as well as allergies to soy, milk and tree nuts. I made a batch of this rollable, flaky pastry so he could have apple pie at the holidays too!
www.yummysmells.ca/2014/11/gluten-soy-nut-dairy-free-pie-...
Moon pies made with coconut oil, frosting made with coconut oil.
I am so well pleased with my coconut oil experimentation.
I made vanilla frosting incorporating coconut oil. It is not purely coconut oil, but rather a combination of butter, Crisco®, and Tropical Traditions® black label coconut oil.
The moon pies and cupcakes are boxed cake mix which is incredibly inexpensive. I divided the box in half by weight and made two batches, one with coconut oil and one with vegetable oil. The batch with coconut oil won hands down.
Cupcakes at altitude is a bit of a trick. You can not get a straightforward answer on this by searching the internet. Most recommendations are to add a few tablespoons flour and to increase the eggs. I just backed off from the water instead of adding flour. I oiled the pans with coconut oil and used a scant tablespoon of batter per cup. This turned out to be too much. Pictured above are the coconut oil batches using a tablespoon of batter. Later batches used a teaspoon of batter. Made with vegetable oil, they all collapsed.
The moon pies were made with a coconut oil and a tablespoon of batter. I dropped the batter on Silpat®. I should have used only a teaspoon and even denser batter. Oh well. Next time.
For the record, this frosting is not an improvement over commercial frosting, IMHO. But I'm not giving up. It occurs to me buttermilk, or cream cheese would be an improvement. I collected a dozen recipes and averaged the amounts. All the recipes I collected said, "This is the best!" They're not. It's a bit too saccharine to suit me. Another thing I learned; the bowl of my Bosch mixer sits atop the motor which gets hot. It doesn't do to blend saturated fats for much longer than a few minutes. It melts the fat, and that doesn't do. I had to re-chill it and fluff again. Although the coconut oil is very stable at room temperature, it hardens more than butter when chilled. It's fun.
Still, after all I've read on high altitude baking, cakes, cupcakes etc., and the difficulties encountered by bakers, I must say, coconut oil appears to be the perfect ingredient to control results. I melted it to liquify the fat before mixing it in.
Photo #2 of 2
Photos for post to Blogger blogspot, Things wot I Made Then Ate
Sun Rippened Raspberry Hybrid Handmade Goats Milk and Honey Soap
I'm calling these soaps my 'hybrid' soap because I've used a great glycerin base and added my own hot process touches to them as well! The best of both worlds!
I've started out with a honey glycerin base and turned it a tranlucent pink with oxide. Then I poured a goats milk glycerine base and added plenty of hot process raspberry balls with a few seeds to exfoliate gently and colored with Australian Red Reef Clay to the middle (you can see them if you look through the tranlucent pink layer). I then added another honey glycerin layer colored with a shimmery, gorgeous merlot mica with bigger hot process raspberry balls. My own handmade massage bar :-)
All the layers are fragranced with Sun Ripppened Raspberry fragrance oil. I've added a complete balance of hot process soap to give you all the benefits with the beauty of a melt and pour.
Very good for your skin and wonderful to look at too. These bars weigh approximately 4 ounces.
Please keep your soaps in a well draining soap dish and allow them to dry out between uses. Otherwise they will drink up all the water and turn into a bloated mushy mess.
::Honey Glycerin Base Contains::
Coconut Palm Castor Safflower Oil
Real Honey
Glycerin (kosher, of vegetable origin)
Purified Water
Sodium Hydroxide
Sorbital
Sorbitan Oleate
Soybean Protein
::Goat's Milk Glycerin Base Contains::
Coconut Palm Castor Sunflower Oil
Goat's Milk
Glycerin (kosher, of vegetable origin)
Purified Water
Sodium Hydroxide
Sorbital
Sorbitan Oleate
Soybean Protein
Titanium Dioxide
EDTA (water softner)
::Raspberry Hot Process Soap Contains::
Olive Coconut Palm Soybean Oil
Australian Red Reef Clay
Sun Rippened Raspberry Fragrance Oil
Raspberry Seeds (not too many)
Sodium Hydroxide
H2O
Superfat Blend of:
Cocoa Shea Avocado Almond Mango Butters
Olive Hazelnut Walnut Sweet-Almond Sunflower Safflower Avocado Rice-Bran Castor Grapeseed Oils
Made from organically grown coconuts in Thailand, Greenektar Extra Virgin Coconut Oil is cold pressed by centrifugal extraction and retains essential nutrients which are highly beneficial for your health.
100% Organic Extra Virgin Coconut Oil
100% RAW low-temperature cacao butter from Bali — an artisanal fair-trade delicacy made with love.
For those seeking the flavor and luxurious qualities of raw cacao, but who don't want the stimulating effect of dark chocolate, this golden butter adds a terrific creamy texture to any of your chocolate recipes of smoothies. It's the original white chocolate—a staple ingredient for any superfood home.
In the bath, use cacao butter as a fragrant skin-soothing bar, or mix it with coconut oil and essential oils for the ultimate after-bath antioxidant skin moisturizer.
This golden oil is carefully pressed from organic raw cacao beans, and is loaded with antioxidants and healthy fats. This is one of the most stable good fats on earth, and thanks to ours being RAW that means none of the nutritional value has not been stripped out by heat.
Dark cocoa powder is a natural with the flavour of sweet cherries, and a reduced cola syrup adds a little touch of nostalgia for those of us who grew up with the classic restaurant drink!
www.yummysmells.ca/2014/02/chocolate-cherry-coke-cupcakes...
My New Roots; Life-Changing Loaf of Bread.
Umm, not so much life-changing.
First off, I'll say that none of Sarah B's objections to baking conventional bread rang true for me. (Isn't kneading part of the fun? And what's that about bread recipes being too specific? - As if people can't and don't make substitutions when baking "regular" bread!) But this seemed like it might be an interesting experiment. - And, I'll admit, it did also seem easy.
It helps if you think of the resulting loaf as being cousin to the type of dense, very moist, square, 8 cm x 8 cm rye breads often sold in German bakeries. Banish all thoughts of Italian, French, or Belgian-style breads with their wonderfully chewy crusts.
Interesting warnings/info online re. pysllium seed husks. - It's so hydrophilic that, if taken without sufficient water (or taken by people who may have trouble swallowing) , it can swell, blocking the throat, and cause choking.
Modified from a recipe in Vegan Desserts in Jars: Adorably Delicious Pies, Cakes, Puddings, and Much More by Kris Holechek Peters. I used a multigrain cereal for the oats and spelt flour for the AP in the topping, and a blend of cup-for-cup stevia and coarse raw sugar for crunch and flavour. While it took twice as long to bake (40 minutes rather than 20), the wait was worth it!
Experts are coming to realize the tremendous health benefits of consuming coconut oil daily. Supermodels, athletes, celebrities, and more are blending coconut oil into their diet for healthy young skin. As well as aiding in weight loss, refined coconut oil can be blended with other essential oils for lavish perfumes, soaps, lotions, and more.
Hermit bars are basically an old fashioned spice cookie baked into a soft, chewy bar filled with raisins and nuts. They're said to date back to the late 1800s when the wives of New England sailors would make these for their husbands to take out to sea because they traveled so well. These are made with 100% whole grains, Omega rich almonds and walnuts, and magnesium rich molasses and Demerara sugar.
Coconut oil instead of margarine.
In the mashed potato.
Let that sink in...
So rich & decadent tasting, it's unreal. There is a faint hint of coconut flavor in all the good ways. Try it... I think you'll have a good time.
The large-scale conglomeration of my favourite pie dough, my mom's Apple Square topping and a new apple pie filling I whipped up with a blend of Pyure stevia baking blend, regular sugar, cinnamon and cornstarch. The kids tomorrow will be surprised!
A friend of mine has a son with celiac as well as allergies to soy, milk and tree nuts. I made a batch of this rollable, flaky pastry so he could have apple pie at the holidays too!
www.yummysmells.ca/2014/11/gluten-soy-nut-dairy-free-pie-...
Adapted from Mom's Test Kitchen, these babies have bittersweet chocolate chips, fudge sundae sauce, hot chocolate mix and chocolate extract in addition to flavourful coconut oil and mini marshmallows
Pink Grapefruit Handmade Soap
Very moisturizing bar of pink grapefruit, made with fragrance oil and essential grapefruit oil. I've added extra shea, avocado and mango butters to the soap to give it an extra moisture boost.
I use my soap as shampoo bars as well. It's a fun way to get clean from head to toe in one fell swoop ~ schwooosh! I then use a (very light) jojoba oil, shea butter and avocado butter mixture about every three days. I have very long, curly, unmanageable, frizzy, gnarly hair... and it actually pleases me. Not to mention no chemicals left to leech their way into my scalp!
My method: Lather up a wash cloth really REALLY good and squeeze it out onto your hair. This is easier then trying to lather your hands and then transfer. Scrub it up and use the remainder for your body. Close your eyes for the hair part though - or ouch! Then rinse and you are all done. You've saved water, time and smell great too. Ah…
*I only use my 'plain' soap bars for shampoo bars. I don't use any soaps that have clay, or oatmeal, coffee, poppy seeds, flowers, herbs… etc. You get the picture right? I don't want anything leftover hanging around making me look silly. I can do that by myself.
You will receive 1 bar approximately 4+ ounces. Some bars weigh as much as 5.5 oz and these bars will go first. I am a terrible cutter, but I try...
It's good to let your soap air out between uses for a longer lasting bar. Store your handmade soaps in a cool dry place letting them breathe. I cut mine in quarters to make them last longer :-) and this way I can use a different soap everyday - yay me!
Hand crafted soaps are so good for your skin. No added chemicals and all the natural glycerin is retained. I'll never go back to buying store bought chemical laden soaps.
::ingredients::
Coconut Olive Palm Soybean Oils
Shea Mango Avocado Butters
Grapefruit Essential Oil
Pink Grapefruit Fragrance Oil
Oxides
Lye
H2O
Chocolate is the best. Add a lil coffee, a toasted nut or two... make a cake. You're there. In food utopia.
p.s. The icing is made of coconut oil. Why haven't we been doing this our entire lives.
Trying out my coconut hair oil as a preconditioned today! Hoping it helps my dry hair. #tropicaltraditions #coconutoil #stillwet
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Adapted from Redpath for someone with celiac, dairy and corn allergies:
¼ cup rice flour
½ cup sorghum flour
2 tbsp tapioca starch
½ tsp guar gum
¼ tsp nutmeg
½ tsp cinnamon
¼ tsp salt
2 tbsp coconut oil
¼ tsp pure vanilla extract
¼ tsp butter extract
¼ cup sugar
¼ cup warm water
Bake at 350F 8 minutes, and let cool on the baking tray.
These natural low carbohydrate treats are made with coconut oil and sweetened with stevia.
Recipe here:
healthyindulgences.blogspot.com/2009/01/almond-joy-of-coo...