All Things Foodie

Coconut Milk Worth Talking About

I am always in search of non-dairy milk options and am so often disappointed. Whole Foods had a lot of sample stations yesterday during the lunch hour and anyone that knows me knows I love samples, so I couldn’t resist trying everything.

I saw the set up of three different varieties of coconut milk by Pacific. I tried all three with low hopes and was pleasantly surprised with the blend that was sweetened with coconut water. To be honest, the other two tasted exactly how I thought they would taste, good but plain. The subtle, fresh sweetness of coconut water was the perfect amount of sweet without altering the flavor of coconut and also providing great hydration and a rich texture to the milk. I actually enjoyed a glass of this milk this morning by itself because it was so satisfying. I will definitely be using this milk in smoothies and as a creamer in coffee and tea. The added benefits of this coconut milk are that it is Carrageenan, dairy, soy, and gluten free! It also is a natural source of medium chain fatty acids, vitamin D, vitamin B12, and is a mere 60 calories per serving. I have finally found a coconut milk luscious enough to share with you. I would love to hear how you are all loving it, so please try it and report back.

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All Things Foodie

Kaya Toast

One of my favorite places to dine with my friend Randi was Susan Feniger’s restaurant, Street, here in LA. Our favorite dish was the Kaya Toast. It was to this day, one of the best things I have ever eaten.

The Kaya Toast is like a grilled cheese but instead of cheese in between the bread, it is coconut jam and butter. She toasts two pieces of white bread together to keep the middle of the bread u toasted and soft and the outside crisp. Then the chef spreads the coconut jam on both soft sides of the pieces of bread and slices cold butter and lays that on top of the coconut jam on one side of the bread. The then put the slices of bread together and forms and sandwhich and sets that aside. An eggs is softly boiled and is laid on a plate and drizzled with dark Korean soy sauce and sprinkled with white pepper. The sandwhich is sliced into quarters and placed on the plate next to the egg. To enjoy this dish, you take the squares of the filled bread and dip them into the runny egg yolk, soy sauce mixtures and take a delicious bite. It seems simple and a little weird, but I swear it is one of the most tasty and amazing flavor combinations I have ever encountered.

To my sadness, Street has closed but the recipe for Kaya Toast lives on! See below for how to recreate this delectable delight at home.

Coconut Jam:

1 cup coconut milk, 1 cup sugar, 8 pandan leaves tied in a knot, 1/8 tsp kosher salt, 3 eggs, 3 egg yolks

In a small sauce pan, mix together the coconut milk and 1/2 cup sugar. Stir in the pandan leaves and salt and bring to a boil over high heat. Keep the leaves submerged in the milk to soften. When the milk has come to a boil, remove from heat and let mixture steep for 10 minutes. Remove leaves from milk and squeeze any liquid from the leaves into pan. Throw away the leaves.

In a medium stainless steel bowl, whisk together the eggs, yolks and remaining 1/2 cup sugar. Whisk in the coconut mixture to form a custard. Place the bowl over a simmering pot of water and gently cook the mixture while constantly stirring for 15-20 minutes with a rubber spatula. The final texture should be a thick custard texture. Immediately remove from heat and transfer to a medium bowl set over a bowl of ice water and stir until the mixture cools. Cover and refrigerate until needed. Makes about 2 cups and will keep for one week in the refrigerator.

Take two pieces of toasted white bread and lay them out, soft side up. Spread two tablespoons of coconut jam on both untoasted sides of bread. Use a stick of cold salted butter to cut slices from and lay them over one side of the jam topped toast. Put the two slices of bread together to form a sandwhich and slice into quarters. Soft boil and egg for approximately 6 mins and keep the yolk soft. Lay that on a plate and top with dark Korean soy sauce and a dash of white pepper. The Kaya Toast is ready to be devoured.

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All Things Foodie

Berrylicious Smoothie

I was inspired by the Berrylicious Smoothie at Kreation to try to replicate it at home. Their version is delicious, but mine came pretty darn close.

Blend together 6 raspberries, 5 large strawberries (I used Harry’s berries from the farmer’s market), 1/4 cup coconut water, 1/2 cup coconut milk, one small banana, one spoonful of almond butter, and one spoonful of raw clover honey. Blend until it becomes a smooth consistency and beautiful pink color. This is a great way to start your day or a midday snack. It is thick and luxurious and totally satisfying.

Thanks for the inspiration, Kreation. Don’t worry, I will still buy yours because it is packed with additional goodness, but this is a great substitute.

Visit http://www.kreationjuice.com for locations near you and do try this one at home.

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All Things Foodie

Strawberry “Nicecream”

I was in the mood for ice cream when I got home today, but wanted to try to win the battle with being healthy, so I resisted the urge to drive to Baskin Robbins. Instead I turned some leftover strawberries into “Nicecream.”

I broke out my trusty little food processor and tossed in a cup of frozen strawberries, 1/4 cup of light coconut milk (I got mine from Trader Joe’s and it comes in a can), a drop of vanilla bean paste, one small squeeze of light amber agave syrup. I then blended all the ingredients until they became a smooth ice cream-like consistency. Scoop out of food processor into a bowl and enjoy! The result is a creamy, fresh flavored strawberry dessert that is guilt free and a close second to ice cream. I’m not going to lie and say it is better than Baskin Robbins Chocolate Chip Cookie Dough, but it is refreshing and delicious. You will be pleasantly surprised.

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All Things Foodie

Cha Cha Cha Chia….Pudding

I am always on the hunt for healthy, easy, delicious breakfast options and recently have been obsessed with Chia Pudding. It is super easy to make and has a tapioca-like texture with a slight crunch and is packed with anti-inflammatory omega-3’s.

You will need chia seeds, I buy mine from Trader Joe’s, vanilla, light coconut milk (the kind in a can), and honey or agave if you prefer. In a small bowl, you will mix 1/4 cup chia seeds, 1 cup light coconut milk, 1 tsp vanilla, 1 tsp honey. Simply stir until combined and pour into a mason jar or other air tight container and chill in the refrigerator overnight. In the morning, you will wake up to thick, creamy chia pudding that can be topped with fresh fruit or eaten plain. This fiber rich treat can be eaten for breakfast or a snack and will help you debloat. I love how fool proof this is to make and that it is perfect for people that need something ready to grab and go.

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