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Carien

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Aloha! I'm Carien. I live in South Africa in an area called the Swartland (Black Land). I live on a small holding (Homestead) and I am a full time house wife with one husband (yes, only one), one son, one dog, a few sheep and plenty of chickens. Living as natural as possible is a passion of mine. Inclined to a mostly organic vegetarian diet I tend to post healthy food recipes, green tips and information on natural and organic and natural living.

Coconut Milk Health Benefits

If you’re lactose intolerant or simply want to avoid using conventional store bought hormone laden cow’s milk, consider using coconut milk. Also people who suffer from food allergies who want to follow a raw, GAPS or Paleo diet will find that coconut milk is healthy fat source.

Coconut milk comes with great health benefits and is actually really tasty. Furthermore you can make your own coconut milk right at home really easily and for much cheaper than you would pay at health stores.

What is Coconut Milk?

The milk from the coconut is the thick rich and creamy liquid that comes from the grated pulp of a mature coconut . The opacity and rich taste of the milk are due to its high oil content, most of which is saturated fat. Coconut milk is a popular food ingredient used in Southeast Asia, South Asia, the Caribbean, and northern South America.

Making coconut milk at home is really easy and cost effective.Now, let’s get into the coconut milk recipe

Healthy Home Made Coconut Milk

Ingredients

  • 250 grams Shredded unsweetened coconut
  • 4 cups Hot water

Instructions

  1. Put the dry coconut in a blender and add the hot (almost boiling) water. Let it sit for at least 15 minutes to soak.

    Making coconut milk at home is really easy and cost effective.
  2. Blend the mixture for a couple of minutes until smooth. There will still be bits of coconut in the mixture.

  3. Pour into your prepared nut milk bag over a bowl and squeeze out as much of the liquid as you possibly can.

  4. The left over pulp can be composted or dried and used as coconut flour.

I really hope this recipe helps you to make your own coconut milk. Once you try it you’ll see how easy it is.

Tip: You can always buy the canned coconut milk from stores. However, be aware that it’s usually quite expensive and most of the time its better not to buy food in tins, because most tins are lined with BPA containing plastic.

Oh, that reminds me. You can check out this healthy lemon & poppy seed muffin recipe where you’ll be able to put your home made coconut milk to good use. It’s great health snack suitable for body builders and fitness peeps.

If you have any comments, suggestions and even criticism about anything we write please leave a comment below in our comments section. We’d love to start a conversation with you.

A lean and clean  healthy snack that bodybuilders, health enthusiasts and probably everyone else will love

This healthy muffin recipe helps you eat lean and clean.  If you’re looking for a vegetarian, gluten free, sugar free and wheat free super healthy snack that tastes amazing – this is it. These lemon & poppy seed muffins is an energy boosting guilt-free snack option that serious bodybuilders, health fanatics and even a discerning 7 year old will find irresistible, and that’s OK, because they are healthy!

How can this muffin be a healthy snack?

Mostly made from gluten free oats this healthy snack provides you with slow releasing carbs (the good kind of carbs) with the poppy seeds providing a great source of fibre. This healthy body building snack also contains coconut milk and coconut oil, which support weight loss and building muscle. We used free range eggs from our homestead, which adds great healthy protein.

Always try your best to use quality ingredients in your baking, organic would be best. We used Nature’s Choice Gluten Free Oats, poppy seeds and raw honey, and Lemcke organic virgin coconut oil for this recipe. We made our own coconut milk at home using this easy recipe.

These muffins are best served fresh while still a little warm. Delicious with a bit of butter and honey. But they will keep fine for a couple of days…. If they last that long!

Let’s dive right into the making of this delicious healthy snack.

 

Healthy Lemon & Poppy Seed Muffins



Course Snack
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18 Muffins
Author Carien

Ingredients

  • 2.5 Cups Oat Flour Rolled & Organic & Gluten free if possible
  • 1 Tsp Baking Soda
  • 0.25 Tsp Salt
  • 2 Tbsp Poppy Seeds
  • 2.5 Tbsp Lemon Zest Organic of possible
  • 1 Tbsp Coconut Oil Melt over low heat
  • 2 Large Eggs Organic and Free range id possible
  • 0,5 Cup Raw Honey
  • 90 ml Lemon Juice
  • 0.75 Cup Coconut Milk

Instructions

  1. Add your whole, gluten free oats to a blender or food processor and blend until smooth. Move your oat flour to a large mixing bowl.

  2. Add all the dry ingredients (baking soda, salt, poppy seeds) and mix well. It is always a good idea to sift your baking soda before adding it to the flour.

  3. Now grate the lemon peel on a fine grater and add it to the flour mixture. Mix well.

  4. To the same blender used to make the flour, add all the wet ingredients (melted coconut oil, free range eggs, honey, coconut milk) except the lemon juice. Blend until well mixed and aerated.

  5. Add the wet ingredients to the flour mixture and mix well with a spoon or whisk. Then add the lemon juice and stir.

  6. Note that it is a very thin batter that you can pour into the prepared muffin pan.

  7. Bake for 10min at 175 degrees or until golden brown and a knife comes out clean when pricked.

  8. Carefully lift them out of the pan.

    Best served fresh, but can keep for a couple of days.

Vegetarian healthy muffin recipe for bodybuilders and health fanatics.Healthy snack for body builders and health fanatics with this vegetarian, gluten free, wheat free muffin recipe.

This rainy weather calls for some warming treat that takes you back to your childhood. This Pumpkin Fritters Recipe is sugarless and made with stoneground flour, so they are healthy too!

Pumpkin Fritters Recipe Ingredients:

To make 12 you will need:

1 Butternut, about 2 cups (cooked and mashed)
1 Free range egg
1/2 Cup Stoneground white flour
1 Tsp Cinnamon
1 Tsp Baking Powder
Pinch of salt

Instructions:

Peel de-seed and cube the butternut (I have learned that peeling a butternut is easiest done with a vegetable peeler). Cook in water till soft.

Pumpkin Fritters Recipe - Cooking pumpkins in potSpoon the cooked butternut into your mixing bowl being careful not to spoon in the cooking water. Mash until smooth. Add all the other ingredients and stir through thoroughly.

Heat a skillet, add some oil and spoon your dough into the pan. Fry until golden brown.

Pumpkin Fritters Recipe - Fritters frying in the panI served them with this caramel sauce, sprinkled with cinnamon. These are so good and healthy, they can be enjoyed as breakfast, desert, or a side dish with a hearty meal.

Perfect comfort food for the cold weather!

This is the perfect Summer desert. Light, cool and fruity.

Ingredients:

To serve 4-6 you will need:

1/2 cup chia seeds
500g fresh or frozen strawberries
1 1/2 cups coconut milk
1 vanilla bean, scraped
1/4 cup honey, or to taste
3/4 teaspoon finely grated lemon zest

Instructions:

Add to your blender the strawberries, honey, coconut milk,lemon zest and vanilla. Blend until smooth. This will also be your chance to add more honey should you have a sweet tooth.

Whisk together the chia and the blended strawberry mixture. Let it rest for about 10 minutes and whisk some more.

Cover your bowl and put it in your refrigerator for at least 4 hours. Before serving stir the pudding and spoon into pretty individual bowls. Garnish with sliced fresh strawberries and some coconut shavings or whatever tickles your culinary creative fancy.

Most all of us have a lemon tree in the back yard bursting at it’s seems once a year. Most of us have no idea what to do with all those lemons!

One of the things I do is to squeeze out the juice and freeze it in ice trays for later use… but then you are left with a pile of lemon rinds. Sure, you can grate some of the rind and freeze that too for use in recipes, but you will still be left with a pile.

What I did last year was to make myself some all purpose cleaner.

Ingredients:

  • White Vinegar
  • Lemon Peels

How I made it:

Take a glass bottle, fill it with as many lemon peels as possible, and then fill it up with the white vinegar. Put on the lid and leave it for a week or two.

You can use it neat or diluted with water in a spray bottle. Use it to clean counters, floors, walls… anything you like really! You can keep your bottles and use it throughout the year.

It leaves your home smelling fresh and lemony, the vinegar smell soon disappears.