New Pantry Essential: Coconut Milk Powder

This irreplaceable ingredient is friendly for vegan, paleo, raw and low-carbohydrate diets alike and can used in a wide variety of recipes. Not only is Coconut Milk Powder delicious, but it is also amazing for healthy brain function and may even be helpful in loosing weight!

Benefits of Raw Coconut Milk:

~Healthy fats for the brain

~Virtually no sugar

~High in MCT’s, beneficial for weight loss

~Aids in balancing cholesterol

~High in vitamin E & vitamin A

~Good source of iron, phosphorus, zinc and other minerals

~Contains plant protein

Now, why do you REALLY want to add this to your kitchen? Because it TASTES SO GOOOOOD. Really, not kidding around with you. At all. All the Creamy Coconut Powder is is Raw Coconut Milk and 2% NON-GMO tapioca derived from yuca root. Whether you are a raw food enthusiast or you merely are just into living a healthy lifestyle, this is a staple for sure.

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How do you use it?

Easy Uses:

~Raw, vegan mousse

~Creamy base for smoothies

~Vegan ice cream base

~Lattes

~Chai lattes

~Base for herbal tonics

~Vegan salad dressings, sauces

~Base for raw soups (especially curry!)

~Healing face mask

 

Spicy Raw Green Curry Recipe:

thaiblisscurrysoup2013

Ingredients:

3/4 cup Simply Young’s Creamy Coconut Powder (Click to buy)
1 1/2 cups of coconut water (optional, or just 2 cups of water, or to desired consistency)

1/2 cup of water

1 thin carrot (cut in chunks)

1 small clove garlic (peeled)

1.5 teaspoon galangal ginger (if you don’t have galangal ginger, you can use 1 tsp fresh ginger)

2 teaspoons curry powder

1/2 Thai chili pepper* (minced)

2 tablespoons green onion (chopped)

1 tbsp gluten free tamari (to taste)

optional: 1/2 tablespoon lemon juice

optional: 1 medjool date (pitted)

 

1 red bell pepper (cut into matchsticks)

2 Persian cucumbers (julienned to form noodles)

1 handful cilantro, divided

2 tbsp julienned thai basil (or regular basil)

quarter of an avocado (optional)

1/2 cup shiitake mushroom (sliced)

1 tbsp gluten free tamari

1/2 tbsp lemon juice

 

Instructions:

Take the last two ingredients (tamari and lemon juice and slightly whisk together). Add to the shiitake mushrooms and marinate them in a bowl, set aside. Take the bell pepper, cucumbers and cilantro and place them in a medium size bowl or in two small bowls. Take rest of ingredients and blend in a high speed blender till smooth. If you would like your soup warm-hot, blend for longer over 2 minutes.

Pour curry into your bowl(s) and add your mushrooms and avocado if you would like! Enjoy!

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