Homemade Coconut Kefir

I love kefier yoghurt and anything that has to do with müslie, it’s my go to breakfast. While living in Sweden I loved the unsweetened oat yoghurt in the morning, but I’ve had trouble finding a yoghurt I like in Australia. The soy yoghurts all have sugar in them and when I asked for a plain one I was given vanilla… vanilla isn’t plain! So I go with coconut, it doesn’t have the sour taste I like but what can you do.

When I saw this post while browsing this blog, I knew I had to try it! Kefir AND coconut, the two best things in life (or at least when it comes the breakfast..)

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Coconut Kefir

from the wellness warrior

To make kefir you need “kefir grains” they are re-usable and multiply, to see where you can find the please go the the original post here

1. Add 1 tablespoon of fresh kefir grains to 1-2 cups of coconut milk.

Note: I made my own coconut milk by blending 1 cup of shredded coconut with 2 cups of water and straining the liquid through a nut milk bag.

2. Combine the grains with the coconut milk in a glass jar. Cover with a cloth secured with a rubber bad and let it sit on your bench (a warm environment is best for fermenting) for 12-24 hours. Give your kefir a few shakes or stirs after about 12 hours.

3. Once the coconut milk has thickened and has a slightly sour flavour, it has turned into kefir. Strain the mixture through a fine plastic strainer to remove the grains. Store kefir in the fridge and enjoy.

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Homemade Nutella

I’m sick, tired and have about 1000 pages to read in my new statistics book (I hate my life today!), and I just really want someone to make me some of this homemade Nutella! I know it would make me feel better (food makes me happy!!)

Homemade Nutella
(slightly adapted from The Kitchn)

makes: 6 ounces

  • 1 cup of hazelnuts, peeled and toasted
  • 1/4 cup of unsweetened cocoa powder (high quality cocoa powder is key! I used Valrhona)
  • 1/2 cup of powdered sugar
  • 3/4 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 4 tbsp coconut oil

Place hazelnuts in the food processor and blend continuously until a smooth butter forms (around 3 minutes). Add the rest of the ingredients and continue blending until the mixture is smooth and creamy.

Store for up to 2 weeks in the fridge. (I actually think it’s possible this could last longer, considering that there’s no dairy. But best to err on the side of caution.)

Found here

Curry Ketchup

This is NOT a food post… because ketchup isn’t food!! just so you know..

Anyway, I found this post on joy the baker (a really great food/life blog, her posts are funny AND they make you hungry.. just saying) and it looks amazing.. why not make your own ketchup? I make my own müsli, almond milk, body scrub… I’m going to try this recipe this weekend! There is nothing I love more than spicy ketchup with fries!

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Homemade Curry Ketchup

(makes about 2 cups)

2 tablespoons olive oil

1 medium onion, chopped

1 clove garlic, minced

1 tablespoon tomato paste

1 teaspoon salt

1 tablespoon ground yellow curry

1 teaspoon ground mustard

1/2 teaspoon smokey paprika

big pinch ground cloves

1/4 teaspoon ground allspice

1/2 teaspoon crushed red pepper flakes

1 28-ounce can crushed tomatoes with juice

1/2 cup brown sugar

1/4 cup apple cider vinegar

Place oil in a medium saucepan, over medium heat.  I used a 3 quart sauce pan and it seemed like the perfect fit.  Saute onions until they are transparent, tender, and begin to brown, about 6 to 8 minutes.  Add the garlic and cook for about 1 minute more.  Add the tomato paste, salt, and all of the spices to the pan.  Stir until the tomato paste is evenly distributed, and the spices are fragrant, about 1 minute.  Add brown sugar, vinegar, and crushed tomatoes.  Stir to combine.

Let mixture simmer over low heat for about 45 minutes.  Mixture will thicken to a ketchup consistency.  Stir occasionally.

Remove pan from heat, and use an immersion blender to blend to the chunky ketchup smooth.  If you don’t have an immersion blender, you can carefully place the warm ketchup in a regular blender to blend smooth.  Just be sure to leave the blender lid slightly ajar so the warm contents don’t burst.  After using either an immersion or regular blender, strain ketchup through a fine mesh strainer into a clean bowl.  This will remove any unwanted seeds.

Taste and adjust seasoning as necessary.  Store ketchup in glass jars in the fridge.  Ketchup will last for up to 1 month in the fridge!