Youponing: DIY coconut milk

I gave up dairy years ago, in an effort to reduce inflammation in my sweet, one-time-use vessel. I never liked cow milk. I always thought the smell was off-putting. But, I did used to use soy milk for cereals and such. Fast-forward 10+ years later, and I'm off the soy too (I'll explain later). So, what's a girl to do? I love almond milk, but I do fear the dreaded PUFA over-consumption. And I am NOT about to give up my obsession with sunflower seed butter just so I can squeeze in the PUFAs in almond milk and keep my omegas balanced.

But I NEED something white and creamy for my smoothies and recipes!!!

Oh, hello coconut milk. I didn't see you there. You're so chill and easy going. I bet it was that island life you lived, wasn't it? You just slid right into my life when I needed you most and said "Ya mon, I heah for ya."

Have you ever tried coconut milk? It's darn good. But the price tag can get a bit sticky for us frugal folk. But, never fear, I'm here to show you the ways of my alter ego "Thrifty Cent". Here's my super easy peasy version for the busy mama or the just plain lazy.

First, go to Trader Joes. Almost all of their cans are BPA free, and you will pay at least 1/3rd of what you would anywhere else. There you will find these most magnificent cans of light coconut milk for 99 cents. Yep, that's less than a buck, guys!

Under a buck at Traders, y'all!  

Second, open up that bad boy and dump into a quart jar and add one can full of water to it. (Or go crazy and do twice the milk in a half gallon mason jar, like I do).

I prefer a wide mouth jar. 

Third, sprinkle in a pinch of salt and then whatever else you would like to flavor it with. I like vanilla and coconut sugar (coconut, meet coconut) or stevia. I've even made peppermint at Christmas time!

Vanilla & sea salt is always a good choice!!!

Fourth, shake, chill & enjoy.

Last, say thank you for just saving you a few bucks on coconut milk.

Someday I'll show you how to make it from scratch using the dried stuff!

Love & coconuts!
S

Scape to paradise

Today I'm talkin' rawsta. Why? Because summer squash is here, and it's my duty to share the tastiness. Above: Finished garlic scape pesto rawsta. See below for the details! 

So, do you remember that recipe I gave for garlic scape pesto? Well, this week we received a yellow summer squash in our CSA. And, I found this to be the perfect opportunity to make a raw pasta, or as I like to call it, rawsta!

Who doesn't love pesto in the summer? I ended up using this recipe instead (only, I don't do roasted nuts and used soaked and dehydrated pine nuts instead). I found it to be just a little bit easier. And if you've been following my blog, you know that I like easy. I mean, why be hard? Hard is too, well… hard. I want to make your life easy. It's too short to be hard.

Pesto is finished. Now it's time to spiralize this squash! (Sorry about the bad pic. Sun going down = high contrast shots = pesto not looking as good as it tastes!)

One gadget that I cannot live without is a spiralizer. If you do not have a spiralizer, get one today. I mean stop reading this blog right now and run to target or Williams-Sonoma or Amazon.com and get yourself one. I have a Ben Riner  but any will do, really. They have much cheaper ones now. It's the healthiest and cheapest kitchen gadget you can possibly get yourself this summer. You will never know how you lived without it. And it will help keep that yellow polka dot bikini looking oh so hot on your booty.

My Ben Riner spiralizer. Simply put squash in and turn. It magically becomes rawsta!

Spiralized squash. Yummy & nutritious noodles to top with anything under the sun! This is a big dinner plate. One squash made that many noodles. 

Save the ends of your squash that the spiralizer couldn't spiralize. Put them in your "spare parts" bucket (I use a pyrex and fill it through the week, then juice with fruit and lemon) in the fridge for juice, or cut them into a salad this week. 

Once the squash is spiralized, top with just a dollup of the pesto (a little goes a LONG way with pesto, folks). And now it's time to dig in.

Summer squash noodles. Delicate & delicious and almost no calories. 

So there's not much easier than this dish. You just spiralize your squash, blend up some pesto in the vitamix or blender, combine them, and eat. Pretty easy. You don't even have to turn the stove on and heat up your house up this July. Winner winner chicken-less dinner!

Oooh, and it's so pretty. And so are you. No really. You're beautiful. Now feed those beautiful cells some really healthy food.

Mangia mangia,
Steph

I'm cheap: CSA, part deux

Part of our weekly CSA share.

In a continuation of this "eating on the cheap" segment, I am still talking CSAs. If you forget what we got this week, take a peek here. So, we got all this produce. Now what? Normally, when you see big leaves on your broccoli, you'd snip them and toss them. Same with kohlrabi. Maybe even with beets. But those pieces and parts are all edible. Not just edible, but delicious!

When I looked at my pile of veggie kingdom pickins', I went straight after those leaves ... you know ... the broccoli & kohlrabi ones I used to throw away. Well, not anymore. They now become my snack of the week. Chips. Yes, green/nutrient dense chips. And here's how.

BROCCOLI & KOHLRABI LEAF CHIPS: The simple version
First, cut them off your stalk.
Next, trim off the stem. The stem, if left on, will become a twig when done. So, it's best to cut them out to avoid feeling like you're eating sticks.
Make sure leaves are dry, then toss in olive oil, seasonings of your choice, sea salt and pepper.

 

Broccoli & kohlrabi leaves being tossed in their marinade.

Work the oil and seasonings into the leaves with your hands, making sure every bit of the leaves is covered.

Next, throw them on a dehydrator sheet and dehydrate overnight at 105. If you do not own a dehydrator, you can make these in your oven by putting it on low (anything under 350) and watching them closely for a few minutes. It usually takes less than 8 minutes, and they burn fast. So, keep a close eye on them.

See those in the second row? That's the brocc/kohl leaves ready to crisp!

And voila! You've got a tasty snack for the week. If you're not a vegan, you can toss in pecorino romano. I bet that would be tasty. I don't eat cheese, personally. But my mom does. So, I tried this out with her, and sent them home with her. She liked them.

brocc/kohl leaf chips - vegan

While I was at it, I decided to do the same with half of my kale. Green chips don't last long in my house (mainly my fault ... and Finn's too). So, extra are always welcome.

kale about to be turned into chips ...

I keep these stored in my fridge in the summer, because we have no AC, and the humidity can sog them up again. If they do sog on you, just dehydrate them for a bit again.

I have a few kale chip recipes that I love. I love these simple ones when it's hot, because they aren't heavy with rich flavors. And, I'm a busy mom. And I'm guessing you are a busy person too. And simple reigns king in my house, yo. Sometimes, I mix olive or coconut oil with stevia or honey and cinnamon and make "cinnamon sugar" chips. Hey, don't knock it till you try it.

Someday, I'll do a post on just kale chip recipes. I've tried a TON, and I have a few that'll win the hearts of even the most DIE HARD veggie loathers. I promise. 

So, now I have a pile of stems from my broccoli and kale. (DON'T TOSS THESE!) They are going to become breakfast tomorrow.Yes, breakfast.

Breakfast plans?

I will save the broccoli stalk too, once we eat the florets. I keep them in a container in my fridge and let them pile up over a month-ish. I'll explain that one later. My basic idea for you, is how to use every part so that you can get the most bang from your buck. Life is expensive. Feeding growing offspring is ridiculously expensive. And nobody wants to work 80 hours a week. Little things like this add up over a month and can shred your grocery bill. I call it "youponing". I'm not a couponer. There are rarely coupons for things that I use or eat. So, I had to find a different way to save. And I'll be peppering those ways throughout this blog as long as I'm alive and kickin. (Which will be a very long time with all these greens! Lucky you!)