Coconut Milk Eggnog

Coconut milk eggnog is way healthier than regular dairy based eggnog…Use only organic eggs and wash them first.

For the eggnog:

6 large eggs yolks (reserve the whites)
1 cups granulated sugar
2 cups bourbon
2 cups coconut milk
1 cup coconut cream (if not available use the thick part of the coconut by not shaking the can of coconut and skimming it out)
3/4 cup Cognac or brandy
Pinch fine salt

To serve:

• 12 reserved egg whites
• 1 1/2 cups cold coconut milk
• Freshly grated nutmeg

For the eggnog:

1. Place the reserved egg whites in a very clean and airtight container and freeze until the eggnog is ready to serve.
2. Combine the yolks and sugar in a large bowl and whisk until well blended and creamy.
3. Add the the remaining ingredients and stir to combine.
4. Transfer the mixture to a 1-gallon glass jar and tightly seal the lid. (Alternatively, you can bottle it.) Place in the refrigerator for at least 1 week and up to 3 weeks.

Millie; I make and use it fresh, it never has lasted long enough to store and use later, but I am going to make a batch this year and try bottling it!

To serve:

1. The night before serving, place the frozen egg whites in the refrigerator to thaw.
2. When ready to serve, let the egg whites come to room temperature. Place the egg whites in the very clean bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form, about 2 to 3 minutes. Remove to a large punch bowl.
3. Place the cream in the stand mixer bowl (no need to wash the bowl) and whisk on high speed until medium peaks form, about 1 to 2 minutes. Remove to the punch bowl.
4. Stir the eggnog base with a rubber spatula to re-combine, then add it to the punch bowl. Gently whisk the eggnog together until just combined and no large pockets of whites or cream remain (do not overwhisk or you’ll deflate the eggnog). Serve in punch cups and garnished with grated nutmeg.

Meringue mountains with Berries

serves 4

• 1 cup coconut cream, very cold
• The seeds from 1 vanilla bean
• 2 tablespoons granulated sugar
• 4  meringue nests, about 3.5 inches in diameter
• 20 raspberries
• 25 to 30 blueberries
• 4 stems red currants

For Meringues;

I4 egg whites

2 1/4 cups confectioners’ sugar

1)  Preheat the oven to 200 degrees F. Place parchment paper on a cookie sheet, butter the paper.

2)  In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and place meringue onto the prepared parchment paper in large spoonful’s, then make a well in the top.

3)  Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, then close oven door and bake at 225 for 45 minutes or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

To Serve;

1)  In a large bowl, add the coconut cream and the vanilla seeds.  Whisk until stiff.  Stir in the sugar.

2)  Arrange the meringue nests on a platter.  Fill each with a quarter of the vanilla cream.

3)  Arrange the berries on top.  To make them look their best, arrange the raspberries first: a cluster of 3 opposite a cluster of 2.  Fill in the gaps with the blueberries, and top with a strand of red currants.  Serve right away, although these will keep okay covered with plastic wrap in the fridge for about an hour.

Sweet potato Latkes

In all my running around to get ready for the first night of Hanukkah, I forgot potatoes!  I moved to a new neighborhood so am having to get used to shopping at new stores…I found Hanukkah candles after a little searching…but got home and realized I only had 1 potato and several sweet potatoes..

They turned out great, here’s the recipe; Makes about 18 latkes

• 2 large sweet potatoes, peeled and coarsely grated
• 1 m3dium baking potato-grated
• 1/2 of a large Spanish onion, finely chopped
• 1/3 cup sweet rice flour
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup organic beef fat

Sauté onions in butter until caramelized.

Stir together potatoes, onions, flour, eggs, salt, and pepper.

Heat fat in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 4 or 5 minutes on each side. Transfer latkes with spatula to paper towels to drain.

Glazed Bacon-Wrapped Meat Loaf

4 strips lean organic bacon
2 teaspoons turbinado sugar, optional
1 pound grass fed bison or ground beef
1 medium onion, finely chopped
1 red bell pepper, finely chopped
2/3 cup fine dry gluten free bread crumbs
1 large egg, slightly beaten
1/3 cup grated Rice Parmesan cheese
1 teaspoon Cajun seasonings
1/3 teaspoon cumin
1/8 teaspoon cayenne
1/3 teaspoon smoked paprika
½ teaspoon garlic granules
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup coconut milk
1/2 cup barbecue sauce

1) Cut bacon strips in half crosswise and coat with the 2 tablespoons of brown sugar. In a large skillet, cook the sugared bacon for about 2 minutes to render some of the excess fat. Or, cook on a paper plate in the microwave for about 1 minute.

2) Heat oven to 350°. Line a baking pan with foil and lightly oil the foil or spray with nonstick cooking spray.

3) In a large bowl, combine the ground beef, onion, bell pepper, bread crumbs, egg, cheese, seasonings, Worcestershire sauce, salt and pepper, and coconut milk. Put the mixture on a buttered baking pan or and shape into a loaf.

4) Spread barbecue sauce over the loaf and arrange the bacon strips over the top.

5) Bake until bacon is crispy and meat loaf is firm, about 1 hour or until an internal temperature of 140 degrees is reached. Let stand for 10 minutes before slicing or moving to a serving platter.

Easy Orange Cranberry Sauce

3 cups fresh cranberries
1/2 cup fresh orange juice
1 teaspoon orange zest

Simmer cranberries and juice until nice and thick. about 10 minutes.

Remove from heat, stir in zest.  Chill.

Stuffed Apples with Coconut and Pecans

Great weather for baked fruit desserts!  One of my favorites is stuffed apples.

4 Red Delicious apples
4 Tablespoons grated coconut
4 tablespoons chopped pecans
1 teaspoon vanilla
1/3 teaspoon cinnamon
1 Tablespoon Cashew or Almond Butter
3 Tablespoons butter-melted
3 Tablespoons apricot jam (all fruit)
1/2 cup apple juice

1)  Core the apples, and scoop out more of the top so more filling can go in.

2)  Mix remaining ingredients (except jam) and stuff apples with the mix.  Preheat oven to 350.  Place some of the apricot jam on top of each apple.  Pour the apple juice in the pan. 

3) Bake about 35 minutes, or until soft when priced with a sharp knife.

Healing From Cancer Takes Healing The Immune System…It’s That Simple

Someone posted this on Facebook this morning.  I’ve seen it going around and want to address why this approach isn’t working.

We have bumper stickers that tell us to be AWARE of cancer and to “Save the Ta-Ta’s”.  We have pink packaging on food.  We are asked to run marathons FOR cancer research. We have woman REMOVING Their breasts because they MIGHT get cancer.

Our cancer rates are off the charts, along with heart disease, diabetes, obesity, birth defects, learning disorders, depression…..

But guess what?  ALL of these conditions are caused by poor nutrition.  Malnourishment.  Americans have severely compromised immune systems due to low quality food intake.

The problem is that most people have no idea what a healthy diet is!

Common myths;

• Low fat is healthy.
• Red Meat is bad for you.
• Grains, especially whole grains, are good for you.
• Caloric restrictions works to aid in weight loss.
• Fat makes you fat.
• Cereal is a decent, even healthy, breakfast.
• It’s healthy to cook with olive oil.
• Vegetarianism is healthy and better for the planet.

Our cancer rates began to rise in the early 1960’s due to the fact that Americans had at that point continued to eat the alternative fats we were asked to use while we were were rationing food during World War 2.  Combined with the proliferation of processed foods, instant foods, eating out more often, woman beginning to work outside the house, TV becoming what we do most of the time…I could go on but you get the point.  We do not eat the diet we are meant to eat; plenty of healthy organic fats (remember they ALL used to be organic along with everything else we ate), high quality protein and mostly green leafy veggies and other low glycemic foods.

Cancer is treatable, even curable, when we repair the immune system.  That can only occur with the right nutrients, nourishing and repairing the body.  Cancer is preventable by keeping our immune system intact and that only occurs with enough of the healthy saturated fats and organic grass fed proteins our bodies need so badly.

It’s very easy; You need 2000 calories  a day.  You need a certain amount of vitamins, minerals, enzymes, phytochemicals, fiber, moisture.  The government standards for RDA- Recommended Daily Allowance- the essentials that you need for all biological functions is the minimum that you need to stay alive.  But the diet we are told to follow; lean meats, low fat, no saturated fats, whole grains, dairy foods…does not give us all of the nutrient you need to thrive, to have high energy, to stay at a normal weight, and maintain that weight, to build an immune system, to flourish.

So working backwards, looking at the optimum nourishment you can provide with what foods, here is what a perfect day looks like;

Ideal Day

Breakfast:
•    2 or 3 whole organic, free range eggs cooked with butter (about a teaspoon or a combination of butter and the pan dripping from the bacon or sausage)
•    2 to 3 slices organic bacon or Sausage
•    Coconut Milk Yogurt
•    1 slices Ezekiel Bread
•    ½ cup Blueberries
•    Coffee or Green Tea
   
 
Lunch
•    2 each chicken legs, or a chicken breast, or a steak, or a hamburger, pork chops – always cooked with coconut oil or butter.  You can save beef fat to cook or fry in and freeze it in ice cube trays
•    2 cups sautéed red cabbage and onions or Greens (spinach, broccoli, Swiss Chard, turnips, collards, Kale)
•    2 slices tomato
 
Midafternoon
•    1 cup beef or chicken broth
 
Dinner
•    8 to 10 ounces grass fed beef, bison or free range chicken, cooked with 1 T. organic virgin coconut oil or butter
•    2 cups kale or broccoli or other green LEAFY green vegetable with
•    ½ cup mushrooms, peppers and onions cooked with butter
•    ½ Sweet Potato if desired
•    1 cup beef or chicken stock

I generally have a small piece of extra dark chocolate at some point after dinner, and several cups of hot green teas during the evening. 

About once a week I make a desserts; coconut crème brulee, Almond Berry Tarts, Coconut Chocolate Chips Cookies…all gluten and lactose free, decadent, healthy because they are low in carbs, higher in fat and protein with organic butter, coconut oil or dark chocolate, coconut milk. 

Remember; Fat does NOT make you fat, it has a depth of nutrients unpatrolled in carbs and protein.  Protein does NOT make you fat, you need it to be healthy.  You need it for growth, and for repair.  You needs fats for endurance, to burn for energy.  You need some carbs for their vitamins, minerals and fiber, phytochemicals.

This diet will make you healthy, keep you healthy, repair the immune system, allow you to lose weight, lower blood pressure, reverse arthritis, help alleviate allergies,   In short; nourish you.

We have the ability to heal from cancer, heart disease, diabetes, it take nourishment, the right fats, high quality proteins and fruits and vegetables.  Real Food.

Buy Whole Chicken, Cut It Up Yourself- Save BIG!

I found a great new website today, A Life In Food, and wanted to share both the site and a way to SAVE A LOT OF MONEY on chicken. Most people I know do not know how to cut up a whole chicken, or feel it’s too much of a hassle.  But the money you can save is substantial!   I can buy a whole organic chicken for 12.00 to 14>00 (on sale for less if you watch for them!).  Buying two organic chicken breasts is usually about 8.00!  Yikes!   PLUS, when I buy the whole bird, I get fat to cook with, bones to make stocks and innards to either use in stocks or fry..or to feed my cat.

How to Portion a Whole Chicken in FIVE Minutes with Scissors!

You can portion a whole chicken in 5 minutes using just a pair of kitchen scissors (poultry shears are unnecessary unless you’re crunching through bones, which you don’t need to do).

Here’s a picture guide:
[alifeinfood.com]

This is a great way to save money on buying individual portions, and if you ever find that there are only whole chickens left in the store, this way you can still get the portions you need for a recipe.

Grilled Flank Steak with Chipotle-Honey Sauce

Flank steak is a less expensive cut of beef, and as we all need red meat to meet our nutrient needs..it’s a great choice for those who are looking to shop frugally.  Marinating it is crucial for tenderness.

4 Chiles chipotles en adobo from 7-Oz can
2 Garlic cloves, medium
2 T. Cilantro leaves
1/4 cup Honey
2 Tablespoon butter
2 Tablespoon Balsamic vinegar
2 Tablespoon Brown mustard
1/2 cup Lime juice from 3 medium limes
1 teaspoon Cumin, ground    1/2 teaspoon Black pepper, ground
1 teaspoon Salt
1 Chile chipotle en adobo(7-Oz can) OR 1 Dried chipotle chile pepper, soaked; seeded and minced
2 Garlic cloves, minced
1 Tablespoon Cilantro, minced
2/3 cup Lime juice from 4 medium limes
2 1/2 lb. Flank steak
1/2 teaspoon Salt
1/2 teaspoon Black pepper, ground

For the sauce, mince chipotle, garlic and cilantro in a food processor. Add honey, butter, vinegar, mustard, lime juice, cumin, including 1 tsp salt and 1/2 tsp pepper; pulse to combine. Set aside.

For the steak, mix chipotle, garlic, cilantro, and lime juice in a large nonreactive baking pan to make a marinade. Place flank steak in the marinade; turn to coat. Cover with plastic wrap and refrigerate overnight.

Heat the grill. Sprinkle flank steak with 1/2 tsp. salt and 1/2 tsp pepper. Grill, turning once, until browned; about 8 minutes for medium rare. Transfer steak to a carving board and let stand for 5 minutes.

You can also pan sear it in a hot iron frying pan, sear about 3 to 4 minutes on each side, leave rare in the middle.

Holding the knife on a slight angle, slice the flank steak across the grain into 1/4-inch-thick slices. Transfer a portion of the steak slices to each warm dinner plate. Drizzle a portion of the Chipotle-Honey Sauce over the grilled flank steak slices and serve immediately. Serve the slices of flank steak wrapped in flour tortillas with slices of avocado and red onion.
Makes 6 servings.