Category: Drink

Dairy-free, Dessert, Drink, Egg Free, Gluten-free, Grain-free, No sugar, Nut-Free, Paleo, Raw, Smoothie, Vegetarian

Non-Alcoholic Peach Bellini

Peaches will soon hit their peak and there is only one drink to make with them. Bellinis!

Traditionally made with champagne and peach nectar, I recreated it with fresh peaches, sparkling water and yummy tart cherry juice.

Enjoy!

Non-alcoholic Bellini
Non-alcoholic Bellini
Non-alcoholic Bellini

NON-ALCOHOLIC PEACH BELLINIS
Serves 2
Fresh peaches, sparkling water and yummy tart cherry juice
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 cups fresh peaches - peeled and pit removed
  2. 1 tsp ginger - grated
  3. 1 tsp fresh lemon juice
  4. 1/2 cup sparkling water
  5. Ice - about 8 cubes
  6. 2 tbsp tart cherry juice - pour into bottom of glass
Instructions
  1. In a blender combine peaches, ginger, lemon juice and ice. Blend until fully combined and the consistency of a frozen daiquiri.
  2. Pour 1 tbsp cherry juice and ¼ cup sparkling water into a glass. Then pour the peach mixture on top. Add another splash of sparkling water and serve.
Notes
  1. Note: If your peaches aren’t sweet enough, you can also add a bit of honey to the blended mix.
Sparkle Kitchen https://sparklekitchen.com/
Non-alcoholic Bellini

 

Breakfast, Dairy-free, Dessert, Drink, Egg Free, Gluten-free, Grain-free, How-To, No sugar, Nut-Free, Paleo, Raw, Sauce, Side Dish, Smoothie, Vegetarian

28 Uses for Coconut Milk: The Ultimate Dairy Alternative

Coconut is a dairy-free girl’s best friend. It’s that huge sigh of relief when you realize creamy ice cream can still be a part of your life. I did a little dance the first time I tasted coconut whipped cream. I wanted to shout, “Yay! My tastebuds are no longer deprived!” Coconut makes a delicious alternative that’s rich in key nutrients.

High in magnesium, 1 cup of coconut milk contains 88.8mg and this combined with it’s content of calcium keeps muscles and nerves functioning properly. It is also an excellent source of potassium, where 1 cup has over 630mg compared to 422mg in 1 banana. It is also rich in vitamins C, E, B1, B3, B5 and B6.

A saturated fat, coconut is a medium chain fatty acid and quickly absorbed as energy in the liver. The body views it as priority energy and is therefor less likely be stored as fat. Coconut’s fat make-up contains lauric acid which the body converts to monolaurin, an antiviral and antibacterial that protects against infections and viruses. It is easily digested, making it a good choice for people working to heal their gut.

This table is a good run-down of all the nutrition in coconut milk.

For the best results and the most nutritional value, I recommend using organic, canned full fat coconut milk or cream. Native Forest and Let’s Do Organic are good brands I like. Coconut milk separates into water and cream in the can. When you open the can, drain off the water and use the cream for all the substitutions below. You can drink the water or add it into smoothies. Watch my video on how to do this here.

1. Coffee & Tea Creamer – add a spoonful of coconut cream right from the can into your cup.

Chai Tea dairy free

2. Creamy Soups – stir 2-3 tablespoons into any cream-based soup, such as a bisque or cream of mushroom soup.

3. Chowders – substitute coconut milk for the heavy cream

4. Substituted for cream and milk in any recipe

5. Whipped Cream – How to Make Dairy Free Whipped Cream 

6. Creamy Dressings – Dairy Free Ranch Dressing by Grass Fed Girl 

7. Creamy Dips like Spinach Artichoke Dip from Paleo Parent’s Real Life Paleo

8. Substitute for Sour Cream in any recipe + ½ teaspoon lemon juice

9. Curry Sauces

10. Smoothies – add ¼ cup to any smoothie – Find my Green Super Smoothie recipe here.

green super smoothie

11. Ice Cream – Sugar Free Coconut Vanilla Ice Cream by In Sonnet’s Kitchen

12. Milkshakes – substitute coconut milk for the ice cream

13. White Chocolate Candy – Better Than Candy Nut Crunchies by Free Coconut Recipes 

14. Candy Bark – Holiday Salted Peppermint Bark by PaleOMG

15. Cream Cheese – 5 Minute Coconut Cream Cheese by The Spunky Coconut 

16. Cake Frosting – layer thick coconut cream between cake layers and on top

17. Pumpkin Pie – Find my recipe here. 

Pumpkin Pie - dairy free

18. Frozen Pudding Pops

19. Chia Seed Pudding

20. Hot Chocolate

21. Combine with eggs for custard

22. Add to Scrambled Eggs

23. Substitute for Creme Fraiche

24. Alfredo Sauce – Find my recipe here.

 dairy free alfredo

 

25. Added to Mashed Potatoes

26. Substitute for condensed milk in any recipe + 1 tsp honey

27. Caramel Sauce – 3 Step Honey Caramel by The Urban Poser

28. Coconut Yogurt – Simple Coconut Yogurt by Paleo Plans 

 

References:

Harry Belafonte and the secret proteome of coconut milk, http://www.ncbi.nlm.nih.gov/pubmed/22037231

Coconut Milk Benefits, http://www.med-health.net/Coconut-Milk-Benefits.html

1 Can Full Fat Coconut Milk Recipes, https://www.pinterest.com/recipes/1-can-full-fat-coconut-milk/

Appetizer, Dairy-free, Dinner, Drink, Egg Free, Export, Gluten-free, Grain-free, How-To, No sugar, Nut-Free, Paleo, Sauce, Side Dish, Uncategorized

Nourishing Benefits of Fish Broth

Fish Broth

Fish broth has been on my to-do list for months. The medicinal and nutritional properties blow all the other broths out of the water. Not only does it help build strong bones like the others, it also contains iodine, thyroid-strengthening substances and fat-soluble vitamins.

For fish broth you use the whole head and carcass of any non-oily fish. Most white fish are non-oily, like red snapper, sole, rock fish or halibut. The oil from fish like salmon or tuna are susceptible to rancidity. Omega 3 fat found at high levels in these fish are delicate and cannot be heated over a certain temperature.

I stopped by my local fish monger and bought a whole red snapper. Yes, I have a fish monger in my neighborhood. If you need an alternative source, ask any seafood counter at a grocery store to save the fish head and carcass for you. They typically throw them away so they may even give them to you for free. I’m going to try this tactic next time. I wanted to practice my fish filleting skills so I paid for the whole fish this time.

Cooking a fish head can be uncomfortable. Just think of it as similar to steaming a lobster. Keep the fish in the bag you bought it in until it’s ready to go in the pot. Then drop it in. Don’t look at it and you’ll be fine.

Sally Fallon wrote the book on traditional food preparation and the neccessity for bone broth as a daily food. Broth is a magic ingredient. In her book, Nourishing Traditions she writes, “meat-based broths, from which all the kitchen’s healing goodness flows.” In previous generations, “it’s aroma filled the house, cosseting all who inhaled it with deep well-being, as if the very air were filled with nurture…..and a far more essential nutrient: love.”

I’ll be honest, it gets quite fishy in the kitchen. Make sure to keep the lid on the pot while the broth is cooking. And it’s a good idea to keep a window open when you’re straining the broth. Our house smelled like China Town on a hot summer day. Have some vinegar ready for clean-up. You’ll need it to deodorize your entire kitchen. Pour some in the pot with warm water and allow to sit for an hour, covered. And keep the window open!

Fish broth is more nutritious and cooks in an eighth of the time of all other broths, two hours compared to 24 hours. The benefits are worth the stench.

Add the stock to Ramen, use it to cook vegetables, soak rice in it, or make a simple soup with shrimp, mushrooms, scallions and broth. When you have stock on hand, you can whip up a quick, delicious soup in 15 minutes.
Fish Broth

Fish Broth Fish Broth

Fish Broth

Nourishing Fish Broth
Nourishing fish broth to add to soups and cook with vegetables.
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Prep Time
10 min
Cook Time
2 hr
Prep Time
10 min
Cook Time
2 hr
Ingredients
  1. water to fill ¼ of large stock pot
  2. 1 lb red snapper head and carcass
  3. 2 tbsp Braggs apple cider vinegar
Instructions
  1. ►Fill a large stock pot a quarter the way full with water. Bring water to simmer, add fish and apple cider vinegar then bring to boil. After boiling for three minutes remove any scum that has risen to the top of the water. I use a ladle for this.
  2. ►Reduce heat to low, cover and cook for 2 hours.
  3. ►Allow to cool for 30 minutes. Strain the broth and store in glass containers (link) in the fridge or freeze. Cheese cloth is an easy way to strain. Fit a piece over a glass jar and hold in place as you pour the broth into the jar. Discard the cheesecloth.
  4. ►Freeze any broth you will not use in a week.
Adapted from Sally Fallon, Nourishing Traditions
Adapted from Sally Fallon, Nourishing Traditions
Sparkle Kitchen https://sparklekitchen.com/


Resources:

Broth is Beautiful, http://www.westonaprice.org/health-topics/broth-is-beautiful/

Nourishing Traditions by Sally Fallon