AmandaSW's Profile

Tried the powder once and didn't really like it, plus it seemed to have a lot of weird additives.

As for the "light" versions, if you want to save even more money, just buy a can of the full-fat kind (or the cream, if you can find it!) and add water. BAM, two cans of "light" coconut milk right there.

Love this product (and the flour)! Haven't seen it in stores, but I just order it online. I love the flour for making chapati (Indian flatbread) and pie crust, and I soak and cook the whole berries for breakfast every week (mixed with almond milk, cinnamon, green apple chunks, and nut butter). Cooks up in less than 20 minutes if you soak overnight (which helps the digestibility of nearly all grains). I've also read it's well tolerated by those with gluten sensitivities.

I put it on my soaked oatmeal every morning, along with a scoop of peanut butter. Been eating it like this for years, and still look forward to it every day.

While some Korean dishes do call for cooking kimchi, it's best to eat it raw, on the side--otherwise, you're killing off all the good probiotics and flora that were created during fermentation. / It's also really fun to make on your own, and saves a ton of money!

J&H, yes, you can grow your own with wheatberries. It's not difficult at all, and there are a lot of quick tutorials out there if you want to look into it. I like making my sprouts with the EasySprouter and the MiniSprouter, both of which I bought from Sprout House, though I know some people just use a jar or tray (I like the products because they keep it all clean and safe).

Here is another great link to clumpy granola--http://www.happyolks.com/banana-hemp-granola/. I've made it many times and it's always great. The pureed banana works the same as egg white, and adds the perfect sweetness to boot. It's awesome!

I find corn tortillas quite easy and fun to make, especially when you have a press (I have the Norpro Cast Aluminum one, which I bought on Amazon for $15 and would recommend). They take just a minute or so to cook and soften up nicely when you stack them inside a damp towel. Now that I make them homemade though, I will say this: I am a huevos rancheros addict. I could eat that dish every.single.day.

On the other hand, I find making Indian chapati (which is simply whole wheat flour, water, and salt--and maybe a spoonful of oil or ghee) MUCH more difficult. I've been trying for years to get them as soft, thin, and supple as the ones I've had in India, and will probably be trying for years to come. But I now own an iron tawa (the traditional sloped pan, similar to the one in that video) and have learned to roll my dough very thin (rolling out from the center and turning the dough at quarter intervals). I've heard it's also important to leave the center a teeny bit thicker, and to hold them over a open flame at the very end of cooking to get them to puff up like pita bread. It was only the other that I finally accomplished this feat on my gas stove. Oh, and it also helps when you sprinkle your rolling surface with rice flour rather than wheat--keeps the dough from getting too dry.

I am sure making tortillas from all-purpose is much easier, but I sort like the challenge--and of course the end result. Good luck!

I realize I'm late to the party on this post, but I was just reading that cold actually helps make persimmons sweeter, so if you freeze an underripe one until hard, then take out and defrost, it will be perfectly sweet. I haven't tried it yet, but I can't wait to see if it works! (info comes from Barron's Food Lover's Companion book)

After reading this yesterday, I tried Judith's omelet technique last night for dinner, and it was fabulous! One of the best omelets I've ever made. I used two farm-fresh eggs I got from a neighbor, and some raw milk cheddar and chopped jalapeno as my add-ins. At the very end of cooking, I threw in a few handfuls of a baby greens mix I had hanging around, and a splash of balsamic. They wilted over the omelet and it was magical :)

great post. thanks!

this is my top pastry dough recipe of all time! it's foolproof and it makes some of the best empanadas ever. I use whole wheat pastry flour (or white whole wheat) and you can hardly tell the difference from ap. It also freezes superbly.