Coconut Cream

Although I understand this method of making vegan cream has been used for eons, it has to be my latest yummy discovery!
The science behind this whipped cream is incredibly simple. In every can of coconut milk, you have coconut water and coconut fat. If you shake and open the can, the two will be mixed together into a creamy liquid, but if you let the can sit overnight in the refrigerator, the fat rises to the top and solidifies while the water sinks to the bottom. Try a few different brands as some are definitely better than others, although I recently used a Store Brand, the cheapest, and it worked equally well!
To make the whipped cream, you want to chill a sealed can in the refrigerator overnight. After at least 8 hours, carefully remove the lid and you should have a solid white block of coconut fat along the top of the can. Scrape this into a cold bowl, taking care to leave the runnier parts behind. Most of the solids can be easily removed and you will see the clear water remaining at the bottom. I suggest you save the clear water for smoothies, etc..







Next, with a small whisk or hand mixer (recommended), beat the coconut fat into a firm whipped cream. It will start out fairly runny and become thicker over 3-5 minutes. When the consistency is right, add in a little sweetener. Stevia works well or 2-3 teaspoons of a liquid sweetener like maple syrup, but this can make your final product a little more runny. If this happens it will thicken once it is placed back in the refrigerator. Once the sweetener is combined, then add in one of the following flavorings.

To make a Vanilla whipped Cream, simply add 1/2 teaspoon vanilla and beat until combined.

Chocolate whipped Cream is my favorite. To make this variety, take about 2 tablespoons of cacoa or vegan chocolate and melt in a bowl over hot water. Then, slowly drizzle it into the whipped cream while mixing. The heat from the chocolate might make the whipped cream become more runny, but it should firm up again when chilled.

                                                                                                                                                                                         Strawberry Cream, mash 2-3 medium strawberries until they become very soft. Break them up into small chunks and add to the whipped cream. Beat thoroughly until the strawberries are completely incorporated. The whipped cream will become a gorgeous pink color, but it will turn grey after several hours so this one is best to make right before using.
No matter which variety you choose, the whipped cream can be used immediately or kept in the refrigerator for 3-4 days.

The first time I made this I could not get over how amaaaaazing it tastes. It doesn't taste like coconut
which was very surprising so it is worth always keeping a tin or two in the refrigerator for use at a moments notice.

You can use this whipped cream just like regular dairy whipped cream. I like to use it in desserts,cakes & frostings, and then store my creation in the refrigerator until ready to serve; it’s also amazing over a simple bowl of fruit or pancakes. The options are really endless!
Have fun making different kinds of flavours and fooling your friends and family, as most will think it is a dairy cream!
I am wondering if Sour Cream can also be made this way, using lemon juice and fiddling a bit with the recipe! At the moment I use a cashew sour cream but it might be a change not to always use nuts.I would love to hear from some of you who  might have some ideas as my husband loves to dob sour cream on his potatoes and top his avocado salsa with sour cream before eating his tacos!

Microwave Ovens

We are always looking towards making our lives easier with new innovations. Microwave ovens are certainly not new to the average kitchen or family,but what we fail to understand is that not all innovations are  necessarily good for our health.Microwave ovens are such an invention and is widely considered a healthy convenience, although research would indicate otherwise. There is a huge body of research out there to support that using one is a very unhealthy practice and destroys the nutritive value of our food..

If you use a microwave to heat or cook food you may want to reconsider your choices, before placing your overall health in the hands of a so called "harmless" man made invention. Over the last couple of decades, microwave ovens are considered almost a necessity for reheating food quickly, daily food preparation or cooking vegetables; rarely will you find a kitchen without one! They are convenient, fast and energy efficient but at what cost to our health? They are so easy to use as it only takes minutes to put a cooked meal on the table, but if we consider logically what happens to the nutritive value of the food in the process, we may wish to reconsider.
You probably already know that a microwave oven essentially uses microwave radiation to heat the polarized molecules in the food. Unfortunately these microwave radiations actually distort the molecule structure of the food, and the healthy nutrients in the food are destroyed during heating in these ovens. What happens when radiation is used to zap cancers, it kills and destroys all the healthy as well as the cancerous cells in the area where the rays are focused, doesn't it? Why do you think the Russian Government banned them in their Country from 1976?

Imagine what happens when baby formula and baby food is zapped in one, a common practice in many households. It's like feeding fake food to the child without any real nutrients; the same applies to many Restaurant meals that we pay good money for.....ironical, isn't it?

Vegetarian to Vegan, is this a Change to Consider Making?

GREETINGS EVERYONE!

Six months ago I was in this very position of moving from a vegetarian to a vegan diet, and I really struggled with the addictive emotions associated with dairy products and the constant craving for them, especially cream and cheese; eggs were a little different as I had never been particularly keen on them after looking after our chickens as a child, feeding them and collecting the eggs and even having to observe their slaughter and at Dad's insistence, pluck those singled out for the dinner table! Eating their flesh was an obvious "turn off" although I have had to learn how to substitute something else rather than eggs in recipes to still have a delish creation on my plate! 

Living on farms all of my life,I associated dairy products with being nurtured in my childhood, at least this is how I had viewed it, although strictly not true. What happened about me loving animals and my body by only eating the rich variety of goodness in plant based foods that God has provided.                                                                                                                                             We can tell ourselves the most amazing stories and excuses to justify our actions and suppress our emotions; I certainly could, even though I had a clear understanding of the unloving practices in dairies and on egg farms, free range or otherwise. The massive effect on the Environment and my lack of self love were prime aspects where shame and regret lurked under my behaviour; the Planet is the most beautiful playground for humanity to share and enjoy and my small part in preserving it's pristine state where I can, is precious to me, and I would like to think that I am working towards creating less of a personal footprint on Earth's resources.

I came across Sarah Taylor's Vegan Fusion recently and I thought you might like to know about her book "Vegetarian to Vegan" which intellectually supports people in making the change; as you may have gathered by now, I am about making the emotional change as well! I can personally vouch for the success of including this in any change you may consider.

Here is Sarah's Article, thank you Sarah.  

Are you a vegetarian looking to make a shift towards the vegan diet and lifestyle? Look no further.

The life-changing new book, Vegetarian to Vegan, written by Sarah Taylor and with recipes by Mark Reinfeld, is now available.

Vegetarians across the world are wondering if it is time to take the final step and become a vegan. And they're asking many of the same questions: What is inhumane about eating dairy products? What's wrong with eating organic, cage-free, free-range eggs? Doesn't a vegetarian diet that includes fat-free dairy and yolk-free egg products already offer protection against chronic diseases? How does a little cream in my coffee contribute to global warming? Isn't it hard to be vegan if you travel, have client dinners, or eat out a lot socially. And, is it really possible to give up cheese?

If these questions have been going through your mind, this book was written just for you. Sarah delves deeply into the issues specific to dairy and eggs that you need to know to help you make an informed decision about whether to adopt a vegan diet. You'll find the motivation you need to make the change, the tools you need to succeed, and recipes by award-winning vegan chef Mark Reinfeld that prove how delicious life can be...without dairy and eggs.

Tempeh

Happy New Year Everyone! I wonder what you have planned for 2014 and if you are committed to including more Healthy Food Choices in meal preparation for yourself, family and friends. I feel everyone will benefit if you do, especially the environment & your health; when meat, dairy products, excess sugar & processed foods become a thing of the past, the rewards will be great on many levels so I encourage you to give it a try. An array of fresh vibrant living plant foods are a gift supplied by God; they keep us healthy & free from disease when we are living in harmony with God's Laws. Supporting the Earth in gratitude, by lessening my day to day footprint is something I am planning on improving in my life this year.  
This is not for 100% Raw Foodies out there ( of which I am not one!) but I have recently discovered Tempeh which I think may be a healthier choice than Tofu in a vegan or vegetarian diet.Tofu is made from curdled soy milk, whereas Tempeh is generally made from fermented whole soy beans & is less processed; it has a higher protein content & more dietary fibre, calcium & iron than Tofu. It has a slight earthy sweet taste, textured & nutty, adding a chewy consistency. Slice thinly or dice or cube into small pieces, great in stir fries, soups, pasta dishes & salads. Gourmet Tempeh is a speciality using chickpeas & sunflower seeds, instead of soy; this is available from "Margaret River Tempeh" in Western Australia.

           Orange Pan-glazed Tempeh Recipe

This recipe is equally good made with tofu. You can make a meal out of this by pairing it with some lightly sauteed seasonal vegetables, or popped over sprouted Quinoa with salad greens.The recipe and picture comes to you from Jude Blereau, a Natural Food Chef from Western Australia.                 Thank You Jude 

1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
a handful of cilantro (coriander) leaves

Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.
Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over it from time to time.
Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top.