Archive for the 'Coconuts' Category

Fermentation 101

December 10th, 2010

I haven’t posted much lately, and I apologize. I’ve been busy!! I’m am very excited today to post my latest video for PUNK RAWK LABS TV!

helenand me
The video features NYC based raw food chef, Helen Castillo, of THE RAW PALATE and a kefir starter kit from WATER KEFIR GRAINS (where I buy my kefir grains).

prl tv
This is also the first video that I edited myself. Now that my boyfriend has gotten his grammy nod, he doesn’t have time to help me. I suspect though that now that I know how to do it, I will be posting more videos and blogging less. Not a bad tradeoff. 🙂

I hope you enjoy the VIDEO. I’m kinda proud of it…


Hackergate Deux: Return of the Hacker

October 4th, 2010

Hello out there!  Long time.  No see.  In case you didn’t get the memo, I’ve been spending some time off the radar dealing with a hacking issue.  This happened ONCE BEFORE, but this time it was a little more pervasive.  In the meantime, I got to spend some time in Seattle.  My boyfriend had to work at BUMBERSHOOT this year.  So I decided to tag along and visit some friends (I used to live there).  I was shocked to find that they actually had coconuts at bumbershoot this year!  Who knew?

healeoI also got to meet Nikki of YUMMY RAW KITCHEN just before her BIG MOVE. We met at my favorite raw food place in Seattle, HEALEO.  A lot has happened since I last posted.  I’m still trying to get my web page in order, but I am happy to be back in the world of cyberspace.  I had to make a few adjustments, unfortunately.  I had to turn the comments off.  Sorry about that.  I can still be reached on facebook and twitter though (<— Links in margin).

In other news, I have lots of things to report.  Like, I am walking!!  Hooray!  I’m still having a little trouble with my legs going numb, but I am getting there.  More updates soon…


Sunday Supper: Sonja

January 26th, 2010

This week’s Sunday Supper featured the lovely SONJA (who has made a COUPLE of APPEARANCES on my blog thus far). Sonja is originally from Switzerland (did I mention that we had a very international group?). Her first course was stupendous. She actually made bowls out of coconuts. She cut them with a hacksaw, literally. Then, she cleaned them out meticulously and dehydrated them. AMAZING PRESENTATION! The soup was delicous too!

This was the evening’s special menu insert. The Sunday Supper feature is served as a package for the lucky participants.

The entree was a Pineapple Curry Noodle dish featuring everyone’s favorite…kelp noodles! I have definitely developed an addiction to kelp noodles since I’ve arrived here. They do some amazing things with kelp noodles around here. My boyfriend came to visit me a few weeks ago and ordered a case of them when he got home.

mango cascade
This is the mango cascade. Look at the beautiful wafers she made. Sonja is the resident expert with coconut wraps and wafers. You should check out her BLOG and see what else she’s up to…


Herbs, Spices, and the Magical Coconut

November 8th, 2009
Another important building block we discussed this week was herbs and spices. First, Laidan gave us on overview of the properties of many of the most commonly used herbs and spices.

five spice blend
Next, we all went about making our own five spice blend. I used a little cumin, celery root, turmeric, cardamon, and coriander. Ladan showed us how to make a marinade using the spice blend.

marinating veggies
Next, we marinated some veggies and put them in the dehydrator.

coconut massacre
While that was going, we set about our next lesson for the day…the magical properties of the coconut. Part of this lesson involved opening a case of coconuts.

I lucked out and got a perfect case of coconuts. The coconut water was pristine.

coco meat
And the meat was beautiful!

red pepper wrappers
We used the coconut harvest to make red pepper wrappers to go with our marinated vegetables.

almond cheese
We made a delicious almond cheese using almonds, celery juice, and fresh nutmeg (among other things).

We used a microplane to grate our fresh nutmeg. It looks pretty interesting on the inside. I’ve never gotten so up close and personal with a nutmeg.

Once we had all our mise en place ready, we went about assembling our vegetable rolls.

Voila! Ladan said mine looked kind of like an enchanted forest. I thought it looked a little like the Starship Enterprise.


Organic Thai Coconuts

January 31st, 2008

organic thai

Well, as I mentioned in an EARLIER POST, we haven’t really given up on coconuts.  But the arguments about them have at least permeated our consciousness.  So much that my boyfriend went crazy and bought this $4 organic thai coconut the other day.  It’s a little smaller than the usual variety, but this little guy can pack quite a punch.

deceivingly small

It took a lot more force to crack the little feller open, but inside it was immaculate.

little coco water

The water wasn’t really more viscous, but it seemed richer somehow.  It looked creamier and the cloudiness of it was really evenly distributed.  It just looked somehow less fragmented if that makes any sense.

rich coco meat

The meat was really rich too and somehow ‘meatier’ and less slimy.  It was also this amazingly pristine white color.  Almost like snow.

They tasted amazing.  Not sure how often we’ll be able to splurge on these little guys, but they were definitely a delicacy.


What would YOU do?

January 29th, 2008

coconut pink

So, this morning we opened up our young coconut and found this…It’s a girl!

coco water

The meat and the water were really, really pink. We weren’t sure what to do. We had already thrown out 2 out of the 9 in that case because they were bad – as in overgrown with fungus. We looked on the internet and it seemed like there were a lot of conflicting opinions about the elusive pink coconut. Some say they’re fine, they’re just young. Some say they are BAD. It didn’t smell bad. But then again, it didn’t smell good either. It just didn’t smell.

I’m kinda curious…what would YOU do?

I’ll tell you what we did. We threw it out. We figured it was better to be safe than sorry. So we opened another one.

coconut perfect

The next one we opened was perfect. But it kinda makes you wonder if we missed out on something.