Coconut Milk from Coconut Cream

To make coconut milk from coconut cream:

Blender Method: Combine 1 can (approx. 5.4 oz) of coconut cream with 2 cups of water in a blender and mix until smooth.

Blend 1 part coconut cream with 2 to 4 parts warm water until smooth. A common ratio is 1/2 cup of cream to 1 cup of water for a standard consistency. Blend for better incorporation, then optionally strain for a smoother texture.

Homemade coconut milk will last 3-5 days in the fridge.

This can be frozen for up to 1 month, if frozen right away! Defrost fully prior to use.

Cleaning Produce with Baking Soda

 

• Maximum Clean: Baking soda has been shown to remove up to 99% of pesticide residue.

• Superior Science: This simple pantry staple is significantly more effective at removing chemicals compared to using just vinegar or water.

• Easy Application: A quick soak can transform your “healthy” snack into a truly clean one.

How to do it at home:

1. Fill a large bowl with cool water.

2. Add about 1 teaspoon of baking soda for every 2 cups of water.

3. Let your fruit soak for 12 to 15 minutes.

4. Rinse thoroughly under tap water and enjoy!

Golden One Pan Turmeric Cauliflower, Lentils, & Coconut

 

Olive oil

1 small cauliflower, cut into small florets


1 teaspoon ground turmeric


1 teaspoon ground cumin


1 teaspoon ground ginger


150 g red lentils, rinsed


400 ml full-fat coconut milk
300 ml water or vegetable stock


Salt 

To serve: fresh coriander, chilli oil or lime wedges




🥦 Heat the olive oil in a large, deep pan over medium heat. Add the cauliflower along with the turmeric, cumin and ginger, and cook for 6–8 minutes, stirring occasionally, until lightly golden and coated in the spices.

🥦 Add the red lentils and stir to combine, then pour in the coconut milk and water or stock. Bring to a gentle simmer, reduce the heat slightly and cook uncovered for 15–18 minutes, stirring occasionally, until the lentils are soft and creamy and the cauliflower is tender but still holding its shape.

🥦 Season generously with salt, adjusting the consistency with a splash of water if needed. Remove from the heat and allow to sit briefly before serving.

From The Medicinal Chef on Instagram

Oat Chia Seeds Wraps

 

Makes 8 wraps



▪️10g chia seeds (approx 1 Tbsp)
▪️170g rolled oats (approx 1 2/3 - 1 3/4 cups)
▪️500ml water (2.1133 cups)
▪️Seasoning of your choice: salt, garlic powder



Add all the ingredients to a blender and blend until smooth

Let the mixture sit for 15 minutes

Add a little oil to a nonstick frying pan over medium heat

Pour about 1/3 cup of the batter into the pan and spread evenly.

Cook until the edges lift off the pan, about 3-4 minutes. Flip and cook for another 1-2 minutes.

From doctorbowl on Instagram

Sweet Potato Egg Wraps

 

1 small sweet potato, peeled and grated
1 egg
Small handful of cheese
Seasoning of your choice
Filling: cheese, spinach, tomatoes



Add grated sweet potato, egg, cheese and seasonings. Mix well

Over medium heat, heat a little oil in a pan.

Add the sweet potato mixture and spread it evenly over the pan to make a wrap

Cook on each side for about 10 minutes until golden and crispy

You can also bake them or air fry

From doctorbowl on Instagram

Sweet Potato Skillet

 

3 eggs
1 small sweet potato, finely sliced
Handful of cheese
Filling: avocado, tomatoes, peppers, fresh coriander

METHOD

Heat oil in a pan over medium heat

Place finely sliced sweet potatoes in a circular pattern to cover the bottom of a nonstick skillet.

Cover the pan and cook for 10 minutes until soft and golden

Whisk eggs and season with salt. Pour over sweet potatoes.
Add toppings. 

Cover pan and cook for a few minutes until the cheese has melted.

Fold in half and enjoy

From DoctorBowl on Instagram

Sweet Potato Bowl ****

This was really good.  I made it with sweet onions because I didn't have red onion.  Next time, I'll use less sweet potato with more veggies on top.

1 large cooked sweet potatoe

1 cup of chopped cooked broccoli

1/2 cup peas

1/4 red onion, sliced and sauteed

3 eggs, whisked - seasoned with sea salt

Handful of grated cheese

Preheat oven to 350

In a prepared 9 inch pie plate, smash sweet potato so it covers the base

Sprinkle broccoli, peas, and onion evenly over sweet potato.

Pour egg evenly over the vegetables.

Sprinkle with cheese

Bake for 30-40 minutes until golden brown

From doctorbowl on Instagram