Portions: 6 to 8
1 cup boiling water
1-1/2 lbs mixed fresh mushrooms (your choice of varieties), trimmed and sliced
2 onions, finely chopped
4 cloves garlic, minced
1/2 tsp dried thyme leaves or 2 sprigs fresh thyme
1 tsp sea salt
1/2 tsp cracked black peppercorns
1 bay leaf
4 cups organic vegetable or beef broth
1 cup homemade coconut milk
4 tbsp. Virgin Coconut Oil
Instructions:
1. In a heatproof bowl, soak mushrooms in boiling water for 30 minutes. Drain through a fine sieve, reserving liquid. Pat mushrooms dry with paper towel and chop finely. Set aside.
2. In a skillet heat 1 tbsp (15 mL) Virgin Coconut Oil over medium heat. Add fresh mushrooms and cook, stirring, until they lose their liquid. Transfer to slow cooker stoneware.
3. In same pan, melt remaining 3 tbsp. Virgin Coconut Oil. Add onions and cook, stirring, until softened. Add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add bay leaf, broth, coconut milk and reserved mushroom soaking liquid and stir to combine.
4. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Discard bay leaf.
5. When ready to serve, ladle soup into individual bowls.
Comments:
You don't need to have a slow cooker to make this, adjust times accordingly for stove-top prep.
This recipe comes from The Coconut Diet, by Cherie Calbom.
http://www.coconutdiet.com/coconut_cream_mushroom_soup.htm
Find out why coconut oil so good for weight loss at http://coconut-oil-diet.com now!
About Coconut Milk
Coconut water (also called coconut juice) is the liquid found in the center of the coconut. It is not called coconut milk, which is something different. Coconut water is very healthy. It is naturally filtered and sterile. It contains many of the beneficial nutrients of coconut oil, such as lauric acid. It gives a natural energy boost, and is one of the best energy/sports drinks you can get. Coconut water is one of the highest sources of electrolytes known to man, and can be used to prevent dehydration.
Coconut milk is made by soaking the grated coconut meat in hot water or scalded milk, and then straining it. Coconut milk is classified as thick, thin, or coconut cream. Thick coconut milk is the result of the first soaking and squeezing. If this milk is refrigerated it separates, and the top layer is the cream. Thin coconut milk is what is produced when the coconut meat is soaked a second time and then strained and squeezed.
To make your own homemade coconut milk with fresh coconut, place the grated meat of 1 coconut in a bowl. Add about 1-3/4 cups hot water. Stir the mixture and allow it to cool. Strain through two layers of fine cheesecloth and squeeze to extract as much juice as possible. Store in refrigerator.
To make your own coconut milk with dried coconut, combine equal amounts of desiccated coconut (dried unsweetened coconut) and very hot or boiling water in a bowl. Let the mixture steep for at least two hours. Strain through two layers of fine cheesecloth and squeeze to extract as much juice as possible. Store in refrigerator. Coconut milk will keep for about one week in the refrigerator. It can also be frozen, to store for longer periods.
Canned coconut milk can also be used for cooking. It can be separated, as well. The top layer can be spooned off for recipes calling for cream. The remaining portion can be used as thin coconut milk. Or you can just shake it and use it like it is most commonly used, as thick coconut milk. Use canned coconut milk the same day you make it, or freeze it. It doesn’t keep very long otherwise.
To make homemade coconut cream, open a coconut, reserving the liquid. Grate the meat and place in a large, heavy saucepan with the liquid from the coconut and enough whole milk or light cream to equal one quart. Heat slowly, stirring constantly, just until mixture boils. Remove from heat, cover, and cool to room temperature. Strain through two layers of fine cheesecloth and squeeze to extract as much juice as possible. Store in refrigerator. Coconut milk will keep for about one week in the refrigerator. It can also be frozen, to store for longer periods.
If you wish to save the remaining coconut meat, after making coconut milk or cream, you can drizzle it lightly with melted butter and toast it in a large shallow baking pan. Stir often for about 45 minutes until crisp and golden. The flavor will be bland, but the coconut can be used to garnish candies and fruit desserts.
This is an exerpt from the book by Dianne Ronnow called "Coconut Oil Diet Secrets." You can find this FREE ebook at http://coconut-oil-diet.com. Check it out now to find out how coconut oil and coconuts are helping people get healthier and lose weight!
Coconut milk is made by soaking the grated coconut meat in hot water or scalded milk, and then straining it. Coconut milk is classified as thick, thin, or coconut cream. Thick coconut milk is the result of the first soaking and squeezing. If this milk is refrigerated it separates, and the top layer is the cream. Thin coconut milk is what is produced when the coconut meat is soaked a second time and then strained and squeezed.
To make your own homemade coconut milk with fresh coconut, place the grated meat of 1 coconut in a bowl. Add about 1-3/4 cups hot water. Stir the mixture and allow it to cool. Strain through two layers of fine cheesecloth and squeeze to extract as much juice as possible. Store in refrigerator.
To make your own coconut milk with dried coconut, combine equal amounts of desiccated coconut (dried unsweetened coconut) and very hot or boiling water in a bowl. Let the mixture steep for at least two hours. Strain through two layers of fine cheesecloth and squeeze to extract as much juice as possible. Store in refrigerator. Coconut milk will keep for about one week in the refrigerator. It can also be frozen, to store for longer periods.
Canned coconut milk can also be used for cooking. It can be separated, as well. The top layer can be spooned off for recipes calling for cream. The remaining portion can be used as thin coconut milk. Or you can just shake it and use it like it is most commonly used, as thick coconut milk. Use canned coconut milk the same day you make it, or freeze it. It doesn’t keep very long otherwise.
To make homemade coconut cream, open a coconut, reserving the liquid. Grate the meat and place in a large, heavy saucepan with the liquid from the coconut and enough whole milk or light cream to equal one quart. Heat slowly, stirring constantly, just until mixture boils. Remove from heat, cover, and cool to room temperature. Strain through two layers of fine cheesecloth and squeeze to extract as much juice as possible. Store in refrigerator. Coconut milk will keep for about one week in the refrigerator. It can also be frozen, to store for longer periods.
If you wish to save the remaining coconut meat, after making coconut milk or cream, you can drizzle it lightly with melted butter and toast it in a large shallow baking pan. Stir often for about 45 minutes until crisp and golden. The flavor will be bland, but the coconut can be used to garnish candies and fruit desserts.
This is an exerpt from the book by Dianne Ronnow called "Coconut Oil Diet Secrets." You can find this FREE ebook at http://coconut-oil-diet.com. Check it out now to find out how coconut oil and coconuts are helping people get healthier and lose weight!
How to Buy, Open and Eat a Coconut
If you can find them in your area, there are two kinds of fresh coconuts. The first is brown and covered in coarse brown “hair”. This is the most common kind found in the mainland United States. To open this kind of coconut, take a screwdriver and hammer, and put holes in two or three of the “eyes” on the top of the coconut. Pour out the water into a cup. (Save this-- it’s good for you too. I freeze it in an ice cube tray and add it to smoothies and juices later.) Now take the hammer and crack the coconut open. It has a tough shell and it may take a couple of good hits.
If the coconut meat is white and the juice is pretty clear and smells sweet, this is a good coconut. In my area, about half the coconuts are old and bad. They often have mold in them. You will see the mold inside, and it will taste sour. Try to find coconuts that are heavy and have more coconut water in them. Don’t buy any coconuts that have lumps or liquid leaking from the “eyes”.
I try to buy several, to be sure I get a good one. (Take back any bad coconuts you find and complain to the store. The more that people demand fresh coconuts, the sooner we will start getting fresh coconuts in our stores.)
The coconuts that are white on the outside are young coconuts. They have more coconut water and the meat inside is soft enough that you can eat it with a spoon.
Keep your fresh coconut meat and water in the refrigerator or freezer, once opened.
From the book "Coconut Oil Diet Secrets" by Dianne Ronnow, © 2005 Mohave Publishing. All rights reserved.
Lose Weight With Coconut Oil! Thousands of people are losing weight and getting healthier with coconut oil diets. Find out what the secrets of coconut oil dieting are. Check out our site at http://Coconut-Oil-Diet.com.
Chicken Breast With Coconut Sauce
2 tablespoons coconut oil
3/4 cup sweet Vidalia onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2" thickness
3/4 cup canned coconut milk
1/4 cup fresh parsley, chopped
Prepare sauce (see recipe below). In a heavy bottomed skillet, sauté onions. Add chicken breasts and brown lightly. Add sauce to skillet. Cover and simmer, stirring occasionally, until chicken is tender.
Pour coconut milk over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle sauce over it. Garnish with chopped parsley.
Sauce:
3/4 cup white vinegar
21/2 cups water
1 chicken bouillon cube
4 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce
1 tablespoons honey
Combine sauce ingredients in a blender.
Makes 8 Servings.
To get our FREE ebook that tells you how you can lose weight by eating coconut, go to http://Coconut-Oil-Diet.com now!
3/4 cup sweet Vidalia onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2" thickness
3/4 cup canned coconut milk
1/4 cup fresh parsley, chopped
Prepare sauce (see recipe below). In a heavy bottomed skillet, sauté onions. Add chicken breasts and brown lightly. Add sauce to skillet. Cover and simmer, stirring occasionally, until chicken is tender.
Pour coconut milk over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle sauce over it. Garnish with chopped parsley.
Sauce:
3/4 cup white vinegar
21/2 cups water
1 chicken bouillon cube
4 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce
1 tablespoons honey
Combine sauce ingredients in a blender.
Makes 8 Servings.
To get our FREE ebook that tells you how you can lose weight by eating coconut, go to http://Coconut-Oil-Diet.com now!
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