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Sunday, January 9, 2011

How to use coconut milk

Get the most un-adulterated organic coconut milk you can find that does not have stabilizers or other additives.  When you get it, it will be separated.  Simply stir it, then keep it in the fridge in a jar.  If you want milk and not heavy cream then add coconut water at room temperature and mix or blend. I love coconut milk in my black tea, on fruit, or in a stir fry as a sauce with plenty of ginger and turmeric, or in a soup such as tom kha gai.

Lots of great ideas here (minus the refined carbs which are at least better with coconut than not): 
http://www.thespunkycoconut.com/search/label/Kefir

Coconut milk and coconut oil (unrefined, organic) are FABULOUS and I can not recommend them enough to help balance weight loss and blood sugar, as well as feel better (helps support gaba and stabilize blood sugar for your brain chemistry which will help your cravings and emotions).  I highly recommend trying coconut milk in your food, in your tea, and on your berries.  Never buy light, you are wasting your money and the fat is good for you, don't let someone destroy it first, there's just no reason for that at all.  So Delicious is OK for cereal but honestly you are paying for the water and stabilizers they added, I say "no thanks."  I am still getting Thai Kitchen Organic coconut milk, but there are lists of on line resources like Azure standard or Wilderness Family Naturals that may help with this dilemma if you are ready to order on line.  I assume that because the can does not say bpa free that it is not... Coconut oil should be white, not clear, and smell great.  I buy it by the gallon on line only because what I have found in the local stores is OK but not great (OK for now but you might want to consider an order on-line in the long run)

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