Re: Re:GAPS drinks

[Guest guest]

Buy coconut cream from Tropial Traditions (or "coconut butter" from other companies).  TT runs BUY 2 get 2 free specials quite often.  I got 4 quarts for $58 including shipping a couple of weeks ago.  It is nothing but coconut meat, smoothly pulverized , full fat, nothing added or taken away.  We use it for pudding, in soups (add to warm stock and it melts right into it), and make warm vanilla coconut milk with a touch of honey.  You just dissolve it in warm water, and it is delicious!  You can make kefir out of this, but I have never made yogurt with it.Maureeni'm confused because in her GAPS book it says coconut milk is ok but doesn't say canned or homemade. does homemade have as much fat and calories as canned? can you find canned coconut milk that doesn't have guar gum in it? also is kombucha allowed?thanks sam

[Guest guest]

Wow, a lot of questions.  I may not get to them all tonight; you may have to wait 'til tomorrow.  But I'll try and hit a couple...About 1 Tbsp per cup of water, more or less as desired.Yes, I have made kefir out of it.1 tsp. homemade vanilla extract, 1-2 Tbsp. c.c., 1 Tbsp. maple syrup, honey, or a pinch of stevia, 1 cup hot water ( or dissolve cc in enough hot water as needed, then add cold water for a cold drink)I'll give you the pudding tomorrow, okay?  You'll probably not want to be making it tonight anyway, will you?MaureenOn Feb 24, 2008, at 2:07 PM, samadamfamily wrote:maureen- i'm going to order some coconut cream, how much do you put in water to make coconut milk? also have you made kefir out of it? i know you said you can but i was wondering if you have before? what is your vanilla milk recipe? and how can you make pudding out of it?thankssam

[Guest guest]

You just kefir it like you would anything else.  I use a Tbsp. of kefir grains to a quart of liquid.MOn Feb 24, 2008, at 10:51 PM, JoyfulHeart wrote:Can you post the coconut kefir too.>> > Yes, I have made kefir out of it.> > 1 tsp. homemade vanilla extract, 1-2 Tbsp. c.c., 1 Tbsp. maple syrup, > honey, or a pinch of stevia, 1 cup hot water ( or dissolve cc in > enough hot water as needed, then add cold water for a cold drink)> >

[Guest guest]

Oh!  Cover and let sit in a warm place for 24 hours.  Strain, rinse grains, start over with more liquid.Good night,MOn Feb 24, 2008, at 10:55 PM, Maureen wrote:You just kefir it like you would anything else.  I use a Tbsp. of kefir grains to a quart of liquid.MOn Feb 24, 2008, at 10:51 PM, JoyfulHeart wrote:Can you post the coconut kefir too.>> > Yes, I have made kefir out of it.> > 1 tsp. homemade vanilla extract, 1-2 Tbsp. c.c., 1 Tbsp. maple syrup, > honey, or a pinch of stevia, 1 cup hot water ( or dissolve cc in > enough hot water as needed, then add cold water for a cold drink)> >

[Guest guest]

I haven't used sugar in coconut milk.  Added some sucanat when I fermented berry juice to make a sweeter fermented soda, but that's the only time.MaureenOn Feb 24, 2008, at 11:33 PM, JoyfulHeart wrote:Thanks. No sugar added to feed the grains??night 2 u 2.>> Oh! Cover and let sit in a warm place for 24 hours. Strain, rinse > grains, start over with more liquid.> > Good night,> > M

[Guest guest]

http://www.tropicaltraditions.com/coconut_cream_concentrate.htm?e225Above is a link to this weeks Tropical Traditions special on coconut cream concentrate.  It is a buy 16 oz get 16 oz free deal, which means getting a quart for only $14 plus shipping.  Great way to try it.  This is what we use to make our own coconut milk, but others use it also as a wonderful spread.They also have a special on digestive enzymes, which might be worth looking at.Maureen

[Guest guest]

My son can not have gluten, dairy, corn, eggs, soy (not even fermented), or citrus.  We are used to doing things in different ways around here!I started making my own vanilla extract just because I liked making quality extract at a reduced price.  Now I also do it to avoid the gluten/grain allergies too (almost all VE is made with grain alcohol.  Vanilla Flavor is made with glycerin, but is less strong).I start with 1 cup potato vodka, add 1/2 cup clean water, and then add 8 vanilla beans, sliced lengthwise and chopped into about 1" pieces.  I put this in a jar with a tight fitting lid, shake it up and let it sit for a week, shaking occasionally.  That's it!  When I am getting low I just add more beans on top of the old, and add more vodka and water. Hahn of Hahn Natural Foods has a good price on packs of vanilla beans (she's a WAP'er who also sells coconut oil & products, celtic sea salt, clo, etc.).  You can also order beans from www.jcrowe.com .  This is also where I get my Lugols Iodine Solution.MaureenMaureenOn Feb 25, 2008, at 9:51 AM, samadamfamily wrote:sorry for another question- but how do you make homemade vanilla? my son has a corn allergy and we can't use vanilla extract.thankssam

[Guest guest]

make that www.jcrow.com , unless you want to landscape your yard ;-PM Hahn of Hahn Natural Foods has a good price on packs of vanilla beans (she's a WAP'er who also sells coconut oil & products, celtic sea salt, clo, etc.).  You can also order beans from www.jcrowe.com .  This is also where I get my Lugols Iodine Solution.Maureen

[Guest guest]

You just have to read the bottles.  Almost all are grain based, a few (very expensive!) grape, but I found 1 Russian, I think, that was potato.I need to figure out my proportions on the pudding (I just wing it), but do use Belgian dark chocolate & sucanat in it both of which I am sure are off limits with  GAP & SCD.  You could substitute honey and leave out the chocolate.  Back to you later on that.MaureenOn Feb 25, 2008, at 11:45 AM, samadamfamily wrote:thank you maureen- my son is also allergic to dairy/soy/corn too! i was wondering where can you find potato vodka, i've never heard of that beforethankssam

[Guest guest]

I tried organic creamed coconut (www.edwardandsons.com), and raw

organic coconut butter (from Artisana - www.premierorganics.org) and my

complaint with both of them is that they are gritty. Is the coconut

cream from Tropical Traditions smooth even when dissolved?

-

--- Maureen <motherhenof9@...> wrote:

> Did you guys see my suggestion to order the coconut cream from

> Tropical Traditions, or another supplier? You make your coconut milk

>

> from this, additive free. It is inexpensive and the real thing!

> Much better than buying canned, or having to crack a bunch of

> coconuts to make your own. And, *it is not pasteurized!*

> Maureen

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[Guest guest]

Maureen,

I got my TT coconut cream and tried it for kefir. The milk seemed a

little weak--I followed the directions on the bottle for

reconstitution, but I guess I should have used more. I have 2

questions for you--the first is how do you get the cream to dissolve in

water? I tried a blender, but it didn't dissolve. The other question

is I put the finished kefir in the fridge, and now the coconut oil has

seperated out and hardened into little floating chunks, which isn't

very appealing. Does yours do this?

Thanks, I am eager to find a DF kefir for my girls.

Maureen wrote:

Buy coconut cream from Tropial Traditions (or "coconut butter"

from other companies). TT runs BUY 2 get 2 free specials quite often.

I got 4 quarts for $58 including shipping a couple of weeks ago. It

is nothing but coconut meat, smoothly pulverized , full fat, nothing

added or taken away. We use it for pudding, in soups (add to warm

stock and it melts right into it), and make warm vanilla coconut milk

with a touch of honey. You just dissolve it in warm water, and it is

delicious! You can make kefir out of this, but I have never made

yogurt with it.

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[Guest guest]

Okay, first off, I always use way more coco cream than is suggested.  More like 1-2 Tbsp. per cup of water.  Just make it to whatever consistency you like.  Then, I always use hot water to melt and dissolve the cream.  Ill use only part of the water amount hot, then add the rest cold.  If you want a hot drink for a treat, I put about 2 Tsbp. c.c. in a mug with 1 oz square of unsweetened dark chocolate (like Scharffen Berger or other DF quality chocolate).  Add 2 tsp. honey or maple syrup, and fill with hot water.  Add a tsp. of vanilla extract and you have a delicious, soothing hot drink!I do not store my coconut milk or kefir in the fridge.  Just make enough  kefir for a day at a time and leave it out.MaureenOn Mar 9, 2008, at 10:22 AM, Milner wrote:Maureen,I got my TT coconut cream and tried it for kefir.  The milk seemed a little weak--I followed the directions on the bottle for reconstitution, but I guess I should have used more.  I have 2 questions for you--the first is how do you get the cream to dissolve in water?  I tried a blender, but it didn't dissolve.  The other question is I put the finished kefir in the fridge, and now the coconut oil has seperated out and hardened into little floating chunks, which isn't very appealing.  Does yours do this?Thanks, I am eager to find a DF kefir for my girls.  Maureen wrote:Buy coconut cream from Tropial Traditions (or "coconut butter" from other companies).  TT runs BUY 2 get 2 free specials quite often.  I got 4 quarts for $58 including shipping a couple of weeks ago.  It is nothing but coconut meat, smoothly pulverized , full fat, nothing added or taken away.  We use it for pudding, in soups (add to warm stock and it melts right into it), and make warm vanilla coconut milk with a touch of honey.  You just dissolve it in warm water, and it is delicious!  You can make kefir out of this, but I have never made yogurt with it. Messages in this topic (4)Reply (via web post) | Start a new topic.