I was never really much for fake coconut flavors, but I love coconut milk. And seeing as my body no longer accepts dairy as a friend anymore, I've decided that rather than give up things like ice cream, I'll just find other ways to eat it instead. Hence Coconut Milk.

This recipe just happens to be plant-based. I don't say vegan outright because I am not vegan so I used honey, which I realise some do not consider it vegan. HOWEVER, obviously it's a pretty easy fix, to use something else such as monkfruit or turbinado sugar. (I'm sure you all have your favorites. )


 Ingredients
1 Tin of canned coconut milk
2-3 Tbsp honey (or other to taste)
1 Tbsp baobab powder (optional)
1/4 tsp vanilla extract
2 tsp corn starch (or similar starch of choice: tapioca or arrowroot)
1 mango
Small bunch of basil

Heat the coconut milk on medium heat reserving a small amount to mix with the starch.

Mix starch into reserved coconut milk until completely dissolved. And add to heated milk slowly, mixing as you do. Add in honey, vanilla, and maca powder and heat until starch is thickened.

Set aside to cool. Then simply freeze (or use your ice cream churn of you have one).   I ran through my frozen mixture with a fork (like a granita) to get more of an ice cream texture.

Serve with mango and shredded basil. :)



For those of you who don't know, Baobab powder is the powdered version of the fruit of the Baobab tree. That strange African tree that looks like it's somehow gotten confused and accidentally grew upside down. (See link)

It tastes sort of sweet and sweet our like sherbet powder. I use it, much the same, like a very very healthy version of citric acid. The health benefits are on the bag but if you want to see the comparisons of its nutrients to other foods. Such as 2× the antioxidants and 14× the vitamin C than açai berries!

Good luck and enjoy!

I love food. Duh. But something you may or may not know about me is that when I'm stressed, uncomfortable, or upset I usually crave food. So, earlier this week I was craving Indian food. But, being a poor college student I didn't want to spend $10-20 on just one measly meal. So I decided to spend that money on groceries that would last me several, several meals. And it happens to be healthy and rice cooker friendly.

• Rice cooker
• Red potatoes
• Carrots
• Celery
• Peas
• Kamut & Barley or other grain of your choice
• Concentrated curry paste or curry mix of your preference 
• Coconut oil or vegetable oil
• Salt or soy sauce
• Water

For cooking and seasoning you're going to need some oil, I used coconut oil but you could use vegetable oil, avocado oil, whatever. I also didn't have salt handy so I used soy sauce which actually worked perfectly.




STEP 2
While the grains are cooking, cut your veg! Amounts of veg isn't really that important. You do it to your tastes and preferences, just make sure it all fits into the pot! You could throw whatever you want in there, I've tried baby corn, butternut squash, edemame beans, tofu (not a veg I know)... whatever. I just based this selection off of a mirepoix minus the onions.


STEP 3

Oh... this is that picture from the first time when I used the uncooked barley.... but oh well. This is the supposed to be the part where your grains are all cooked and you add your vegetables in to the mix.




Serve and enjoy you're healthy cooking.  Ugh, I'm hungry now... I'm going to go eat.