Natural Non-Dairy Yogurt

Everyone knows I’m not a dairy fan. The occasional organic dairy indulgence with friends and wine is fabulous for the soul. But when it comes out in 50 years (or however long it takes the Dairy industry to loosen it’s grip on the FDA) and it’s common sense that dairy contributes to asthma, osteoporosis and breast cancer, I will know I wasn’t silent!

Yogurt can be beneficial for some, mainly because of the probiotics. Well this recipe gives you those (in the fermented pineapple) without the dairy. My wicked smart Mom came up with yet another winner here. How can one woman be so brilliant?

Coconut Yogurt

To make the pineapple vinegar to add to coconut milk:
1 cup of fresh pineapple pieces – cut up pineapple chunks into small pieces
3 – 4 Tbs. of juice from the pineapple

Place pineapple in a glass jar or dish (no plastic). Cover with a paper towel/rubber band or cheese cloth/rubber band. Put container in a warm place or on the kitchen counter. Stir once a day. Allow to ferment for several days. It will take less time during the warmer, summer days. When your recipe begins to smell like vinegar, it is ready to be crushed and strained.

Save the juice in the refrigerator. This is your pineapple vinegar to be used in the “yogurt” recipe

Coconut Milk Yogurt

2 Tbs. of pineapple vinegar
1 – 14 oz can coconut milk
Optional : Add a little sweetener such as stevia, honey, or maple syrup to taste

Mix ingredients in a one-pint mason jar and close tightly. Place on counter for 24 hours or until milk has thickened to yogurt consistency. Enjoy!!!

Recipe: Blau’s Carrot Ginger Soup

This soup is delicious and great for winter as carrots are a winter vegetable and ginger is a warming spice, great for these cold and dark January days.

It originally didn’t include the coconut milk but during a cooking class with a client, her creative juices started flowing and she had the urge to add coconut milk to the recipe I provided. The result was a bit of terrific. Enjoy – just like we did!

Blau’s Carrot Ginger Soup
Prep Time: 10 minutes
Cooking Time: 30 minutes
Yields: 4 servings

Ingredients:
6 carrots
1 can of coconut milk
1 medium onion
1 teaspoon sea salt
4 cups water
6-inch piece fresh ginger, juiced
Fresh parsley to garnish

Directions:

1. Wash, peel and cut carrots and onion into chunks.
2. Place vegetables and salt in a pot.
3. Add water and bring to boil. Cover with a lid.
4. Simmer on low heat for 25 minutes. Add coconut milk with ten minutes left.
5. Peel ginger root and place into blender. Add 1/4 cup of water and blend.
6. Transfer soup into blender, adding water if necessary to achieve desired
consistency.
7. Garnish with parsley.