1. Melt 2 tablespoons of lard in heavy skillet on medium heat. Add the sweet potatoes and fry them for about 5 minutes.
2. Add cumin, garlic powder, salt and pepper and fry for another 5 minutes or until slightly crispy. NOTE: to balance out the sweetness of the sweet potato, you have to be a little heavier on a salt then you usually would, but don’t overdo it.
3. Turn the heat off, add cilantro and green onions. Enjoy as a side dish with anything!
1. Put the can of coconut milk in the fridge for 1-2 hours to help the cream separate from milk.
2. Open the can and carefully remove the cream from the top into a bowl.
3. Add 2 tablespoons of vinegar and mix well.
4. Enjoy right away or thicken by chilling in the fridge.
2 whole coconut – flesh and water
3 cups filtered water
You will need a cutting board, a big knife and a small hammer to open a coconut.
- Coconuts have three small “eyes” on top. Poke one of the eyes with a sharp knife and drain all of the water from the inside of nut into a cup.
- Once the coconut water is drained put the coconut on the cutting board, place the knife blade like you are trying to cut it and gently tap the knife with the hammer until the coconut cracks into pieces.
- Peel the flesh of the coconut of the hard shell and place it into a Vitamix or similar power blender.
- Pour filtered water in and run on high until smooth and frothy.
- Now transfer all the liquid along with shredded coconut particles into a mesh bag and squeeze as much milk as possible.
- The leftover coconut can be used as a filler for baking right away or can be dehydrated and stored for later use.
NOTE: If you don’t have fresh coconut use 1-1.5 cups shredded coconut with the same amount of water and you will get the same results.
We are not a dairy free family, in fact we love our locally sourced fresh, raw, non-homogenized dairy products. We choose our milk products to be certified clean, from grass fed, humanely raised cows that are never treated with antibiotics or growth hormones. The source of our dairy (as well as all the meat we consume) is extremely important to us as it should be to you. Please look up my Resources page for a list of farms closest to you to find your source. You are probably wondering why I am writing about how much we enjoy our raw milk, while the title of the post is, coconut milk and sour cream as dairy alternatives. Well, that is because my husband and I decided to do the wonderful 3 step bio-detoxification program in order to clean out all the “junk” accumulated over the years in our bodies. While on the program we had to eliminate dairy (together with many other foods we enjoy every day) completely from our diet. For the first few days it was easy, but then I started missing my delicious raw cream with dandelion coffee and oh so rich, sour cream with my heavenly soups and stews. That’s when I started looking into coconut as an alternative to dairy. It is important to understand that dairy, even raw and unprocessed might not be an ideal food for your body. Our bodies are created and developed bio-individually. If I can tolerate dairy well, that does not mean everybody should and will. That is why I am not promoting diary as a superfood for everybody. For those of us who are on a diet that restricts real diary, or for those who cannot tolerate diary, I wanted to show how easy it is to make your own coconut milk from scratch, or coconut shreds. And the best part is that I will show you how to make coconut sour cream, which is nearly impossible to distinguish from regular sour cream when used in soups or stews.
You will need a cutting board, a big knife and a small hammer to open a coconut. Coconuts have three small “eyes” on top. Poke one of the eyes with a sharp knife and drain all of the water from the inside of nut into a cup.
Once the coconut water is drained put the coconut on the cutting board, place the knife blade like you are trying to cut it and gently tap the knife with the hammer until the coconut cracks into pieces.
Peel the flesh of the coconut of the hard shell and place it into a Vitamix or similar power blender.
Pour filtered water in and run on high until smooth and frothy.
Now transfer all the liquid along with shredded coconut particles into a mesh bag and squeeze as much milk as possible. The leftover coconut can be used as a filler for baking right away or can be dehydrated and stored for later use.
If you don’t have fresh coconut use 1-1.5 cups shredded coconut with the same amount of water and you will get the same results.
Click Here to Print The Recipe
Now you are probably waiting for the sour cream recipe. It is super easy! All you need is a can of organic whole coconut milk and 2 tablespoons of apple cider vinegar. Let the can stay in a fridge for about one hour before opening. This will allow the cream to separate from the milk. Then open the can and scoop out all the cream. Mix in 2 tablespoons of apple cider vinegar and you have an amazing, dairy free sour cream.
Monday is our meatless night. To make something nutritious without skimping on vital proteins is always a challenge. This recipe includes beans and sour cream, and it is usually served with coleslaw tossed with my homemade fermented mayonnaise which has eggs in it.
4 medium sweet potatoes
2 Tbs grass fed butter
½ cup canned black beans, drained (if possible use “Eden” brand, without BPA in a can)
2 medium tomatoes, diced
½ cup cilantro, minced
1 ½ tsp ground cumin
1 tsp dried oregano
¼ tsp garlic powder
Salt and pepper to taste (to balance out the sweetness of the potatoes, you might need to use slightly more salt than what you are used to)
½ cup green onion, chopped
Organic sour cream
1. Preheat the oven to 425 F. Prick potatoes all over with a sharp knife. Place them on an oven proof dish and bake until very soft, about 45min.
2. Meanwhile, sauté half of the green onions in butter on a large skillet over low heat. Add drained beans and tomato and sauté for another 5 minutes.
3. When the potatoes are done, split them down center and gently scoop all the flesh out into the skillet with green onions and beans. (Make sure not to rip the skins and leave the original form as much as possible). Add the remaining 1 tablespoon of butter. Season with cumin, oregano, garlic powder, salt and pepper. Add in cilantro – mix well.
4. Scoop the potato mass back into the skins, garnish with 1 tablespoon sour cream and remaining green onions. Serve with cabbage, carrot coleslaw. Enjoy!
1 cup quinoa
2 cups filtered water
1 Tbs whey or lemon juice
2 Tbs butter
1 clove garlic, chopped (optional)
½ cup chopped onion
½ cup grated zucchini
3 slices nitrate free bacon, finely chopped
1-2 Tbs finely chopped kale
Sea salt and black pepper to taste
- Mix quinoa, water and whey (or lemon juice) in a pot. Cover and leave on a counter top overnight.
- In the morning drain the water and rinse quinoa in a mesh colander. Then put it back in the pot and pour filtered water just to cover. Cover and cook on a low heat for about 10 minutes or until all the water is evaporated.
- While quinoa is cooking melt 1 Tbs butter in a skillet, add bacon, onions, zucchini and garlic. Sauté until softened.
- Add sautéed veggies and bacon to cooked quinoa together with chopped kale, 1 Tbs of butter, salt and pepper.
15 oz (430g) of fresh mackerel or salmon filets
1 small white onion
1 Tbs of sea salt
½ Tbs of black peppercorns
3 bay leaves
½ tsp of coriander seeds
Some fresh dill or ½ tsp dill seeds
½ cup whey
1. Cut the fish into bite-size pieces.
2. Peel and slice the onion.
3. Put the fish in a glass jar, layering with onions and all the spices.
4. In a separate dish dissolve 1 tablespoon sea salt in ½ cup water and add ½ cup whey. Mix and pour this brine over the fish. Add some water if the fish is not covered by the brine.
5. Close the jar tightly and leave to ferment at room temperature for 3-5 days, then store in the fridge for up to a month.
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