-
How-to Make French Vanilla Coffee Creamer (Dairy and Non-Dairy)
Since I have begun seeing clients as a Nutritional Therapy Practitioner, I am so grateful for my longstanding experiences with and my love for food. I am constantly asked the question “If I shouldn’t eat this, then what can I have, instead?”. I love having answers to this question.
I firmly believe that changing diet and lifestyle has to come from a place of both education and confidence. If I meet with a new client and tell them to stop drinking several Cokes daily, but don’t explain why, I can’t really expect them to want to make this change. Why would they? They are both chemically and emotionally attached and possibly even addicted. If I can take the time to explain the effects that the high levels of sugar are doing to their insulin resistance, if I can talk through the reasons why high fructose corn syrup is terrifying and explain the affects this one drink can have on their blood sugar, digestion, mineral absorption and so on, I have a much better chance of getting them on board for the long haul.
-
How-to Make Homemade Barbecue Sauce
Yesterday’s summer solstice marked the official start of summer, which means we also kicked off the season of grilling and barbecue. A good traditional barbecue sauce is key to a season of delicious backyard feasts. However, if you are like me, when you turn over most jars and bottles from the store, to investigate the ingredients, you are sorely disappointed. Most contain loads of sugar, high fructose corn syrup, various preservatives, thickeners, artificial flavors, colors and who know’s what else. Let’s be honest, they are also not all that good. We can do better!
Making your own sauce is incredible simple, you don’t need any special ingredients and with this simple tutorial and formula, I also give you the options to customize your sauce and make it just how you like it.
-
How-to Make Coconut Butter
This is a super easy tutorial this week you guys, literally One Step. One ingredient.
How-to Make Coconut Butter.
What is Coconut Butter?
Coconut butter is basically just ground up coconut meat that has been processed until it is smooth and creamy. The same idea as nuts being used to make nut butter. Though it isn’t quite as creamy as a store bought creamy peanut butter and the texture can vary.
What is the Difference Between Coconut Butter and Coconut Oil or Coconut Cream?
Coconut butter includes the meat of the coconut and coconut oil does not. Coconut oil is used more as typical oil is, when cooking or baking, where coconut butter is more of a spread or dip, it could also be used in baking as nut butters would be.
Additionally, coconut butter is different from coconut cream which contains water. Coconut cream involves cooking down as much as 4 parts coconut to 1 part water, then straining out the coconut. Coconut cream is also what is found at the top of a can of full fat coconut milk. Coconut cream contains less water then coconut milk but coconut butter contains no water at all and there is no straining involved, the meat is left in.
How-to Make Coconut Butter:
Start with a quality brand of unsweetened organic shredded dehydrated coconut. Unsweetened coconut flakes will also work. Not fresh, not low fat, not sweetened, not toasted. Just regular ‘ol unsweetened flaked or shredded coconut. Use somewhere between 2 cups and 4 cups of shredded coconut, depending on the size of your food processor or high speed processor blender. 4 cups of shredded coconut will make about 1 cup of coconut butter. I find in my 14-cup food processor, that using 3 or 4 cups of coconut works much better than just 2 cups.
