Young Thai Coconut
For those of you out there curious about opening young Thai coconuts, here’s a little how to video demonstrating the “finesse” technique. Other techniques include the “whacking”, “hacking”, “cracking” and “smacking”… none of which are featured during this video. The Live Food Experience does not take any responsibility for those who sustain injuries while attempting to open a coconut. If attempting to open a coconut for the first time be sure to use a quality sharp knife. Coconuts eat cheap knives for breakfast. Also be sure to have some one standing by un case of a coco-mishap.
If you have a Young Thai Coconut Experience you wish to share, be sure to post it in the comments below.
Be safe, and Keep It Live!
Filed under blog, How To, Recipe
Recently I prepared an in home dinner for 4 in Jacksonville, Florida. I have to say this is one of my favorite ways of introducing people to the magic of living foods. I’ve done a few these dinners in the past they all have been a great success. Most of the time there is a skeptic in the bunch or at least someone who doubts they will enjoy or feel satisfied with the meal. So far I’ve been able to leave everyone satiated, satisfied and smiling. Now there’s no telling whether or not they throw a pot pie in the microwave or thaw out a pizza once I’m out the door.
Thai Miso Soup
The menu from the other evening began with Thai style miso soup. Here’s the basic procedure:
- Start by warming 3 Cups filtered water on the stove, not boiling just hot to touch.
- Transfer the water to a blender. I had brought my Vitamix but any blender will do.
- Add 3 T of unpasteurized miso. I used my favorite chick pea miso from South River Miso to make the broth. Add 1/2 an avocado, 1/2 or a full bell pepper (yellow preferred), 1 T of Thai Curry Spice from Mountain Rose Herbs,1-2 cloves of garlic, 2 t lime juice and 1-2 t of fresh ginger..
- Blend for for 30 seconds.
- Cut up some fresh basil add to blender and blend for 5 seconds.
- Pour into cups and add fresh cucumber batons, shredded carrot and bell pepper chunks.
- Garnish with a fresh basil leaf.
Next on the menu was a veggie medley Pad Thai creation. I used kelp noodles from Sea Tangle Noodle Co., spiralized zucchini and carrots and diced jicama to make the noodles. The sauce consisted of:
- almond butter
- unpasteurized miso
- lemon juice
- olive oil
- palm sugar
- hot pepper
Pad Thai with Almond Miso Sauce
I’m a big fan of this sauce. To me it’s good enough to drink straight. After I blend up a batch I swish water in the bottom of the blender and drink what’s left. Nothing goes to waste in the live food kitchen.
Dessert was the next order of business. I like to keep things delicious and easy at these dinner parties. I chose to make a mango banana sorbet. The sorbet is a easy 1, 2 recipe… 1. cut up and freeze fruit 2. pass frozen fruit through a masticating juicer with the blank plate… done.
I did make a special sauce to top the sorbet with. It was an agave cinnamon sauce. It consisted of:
- maple syrup
- almond butter
- agave powder
I blended this mixture and put it in a squirt bottle. The agave came across very sweet to me and in the future I’d probably make this again with soaked dates or palm sugar instead of agave… regardless, it was still delicious! Schedule a Dinner Experience in your home today.
Mango Banana Sorbet
When fortune smiles upon me and there’s good surf in the morning, I down a morning glass of water and paddle out for a AM surf session. It’s nice to start the morning off with a bit of exercise to stoke the appetite. After an hour or so of flailing around in the ocean… hopefully spending a majority of time above the water than below, I return home with quite an appetite. Tops on my list of post-surf meals is durian, but that isn’t always an option. This week I have a surplus of pears and blood oranges so that’s what has been going into my smoothies. Enjoy this how to smoothie video… Keep it Live.
Recipe: Pear Blood Orange Smoothie – serves 2
3 Blood Oranges
1 C water
3 T Dry Nettle – Add fresh 1 C packed Spinach or fresh Nettle if possible
1 T Greener Grasses
1 T apple cider vinegar
1 t Bacopa Monieri
1 t Tribulus Terrestris Saponins
1 t Holy Basil
pinch of Himalayan Salt
Raise your smoothie potential by adding these ingredients.
Raise the Bar: 1 T Cinnamon, 1/2 T Fresh Ginger, 1 t Orange Zest