Recipes:

Recipes using coconut aminos sauce – instant salad dressing

November 6 2014
Coconut aminos sauce

Diverse uses of coconut aminos sauce Because coconut aminos sauce is a relatively new product, cooks might like some ideas on the  diverse uses for this delightful product. There are two key taste aspects of coconut aminos sauce – sweet and salty together. It has the added benefits of being gluten free and high in key aminos acids used for body and tissue repair.  Great for those on paleo and low carb regimes When I first used it, I confused it with nuoc mam – Vietnamese fish sauce.  It is not as astringent and salty as nuoc mam.  It equates far more to a sweetish form of soy sauce.  Only it has much more subtlety and body to it than … Read More

Articles:

Moringa – eating the leaves is a good bet…..!

October 30 2014
moringa leaves

Wow moringa tea made from moringa powder – that was a bit challenging. I’ve still got the green bits stuck in my teeth!  I’m gradually winding my way into this food. It has such huge raps from all over the place for its dietary and therapeutic values. Just take a look at what this usually conservative web site here has to say about moringa. http://www.webmd.com/vitamins-supplements/ingredientmono-1242-moringa.aspx?activeingredientid=1242&activeingredientname=moringa Eating the root may not be too great for you though – paralysis and death. Think I’ll stick to the leaves. Already I am starting to think about what things in the coconut world to combine it with.

Recipes:

Moringa and ground chia seed crackers

October 29 2014
Coconut nectar

Food experimentation day today to make small crackers with ground chia seed and moringa, aided and abetted of course with coconut milk and some small helping of Zenian coconut nectar Moringa is another miracle tree like the coconut – so called because of all the dietary and therapeutic benefits that come from consuming it. It’s particularly high in A,B and C group vitamins. As importantly if not more so, is that it is really high in minerals. It has for example three times the potassium of bananas – I know the graphic says fifteen times but I am being really conservative, basing this on other writings. Its also incredibly high … Read More

Recipes:

Salmon with fermented black garlic sauce and crisp vegie salad

October 28 2014
Sauces coconut aminos, fermented black garlic

This recipe combines fermented back garlic pouring sauce for fresh fried salmon and a crispy vegie salad with a dressing made from coconut aminos sauce. I really go for combinations of vegies in salads that have contrasting qualities.  I like the crunch/softness (avocado and green and red pepper), sweetness/sourness (coconut aminos sauce and lemon juice), salty/bitter or slighty bitter (again coconut aminos sauce and blue cheese as the salty and fresh herbs with fennel as the slightly bitter).  I also like contrasting colour variations in terms of greens/reds/yellows. All of these give a visual and a sensory lift to any meal. With that in mind, I have been exploring dishes that I can use fermented … Read More

Recipes:

Alt KFC

October 27 2014

This alt KFC recipe using coconut oil to deep fry chicken pieces is so easy you’ll, kick yourself.  And then there is the added advantage of not using dodgy liquidy type polyunsaturated vegetable oils in your cooking. Wiki lists the oils used to fry chicken in KFC as canola, sunflower, soy or palm and that KFC had changed over from using partially hydrogenated vegetable oils – the ones of trans ill repute.  Just briefly then to add the “using the healthy fat plug” and not liquidy vegetable oils. such as canola and sunflower. Sally Fallon and Mary Enig from the Weston A Price Foundation beautifully unpick the history and dangers of using canola oil in their 2002 article The great Con … Read More