NCFC:Recipes

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Using this section to the fullest

  • Some recipes have category tags. This allow you to display recipes by various categories.
  • Tagging: seasonal (e.g. "Spring", "Summer", "Winter", "Fall"), ethnic (e.g. "Japanese", "Indian"), "quick and easy", "sea vegetable" and "budget"
  • When an ingredient is listed, it can have a hot link to information about the ingredient

Multi category cookbooks and recipe sites

Appetizers, dips, first courses

Babies, foods for

Beverages

Breakfasts

Condiments

Cultured dairy products

Desserts

Cookies


Chocolate Coconut Treats

1 – 15 or 16 oz jar of organic coconut spread*, softened
1 – 13.5 oz can organic coconut milk
1 ½ cup honey, preferably raw (or to taste)
½ cup organic, unrefined, unprocessed coconut oil (can use more or less)
2 – 8 oz bags of organic coconut flakes
1 cup unsweetened organic cocoa powder

Put coconut spread, coconut milk, honey, coconut oil, and coconut flakes in large bowl and mix thoroughly. Add cocoa powder and mix thoroughly. Spoon drops onto cookie sheet and place in refrigerator or freezer to harden. When hardened, put in bowl and store in refrigerator until you (or someone else) have eaten all of them.


Vanilla Coconut Treats: Substitute 2 tbsp vanilla for cocoa powder

Experiment and try other sweeteners such as real (not fake) maple syrup, coconut sap sugar, or muscovado sugar.

Amounts of all ingredients can be changed to suit your taste.

  • Coconut Spread can be purchased from Wilderness Family Naturals (online).
    You may also use:
          Coconut Cream Concentrate from Tropical Traditions (online)
          Coconut Butter, Artisana brand, can be purchased at MOMs
          Coconut Manna, Nutiva brand, can be purchased at MOMs

Pies

Cakes

Custards

  • Peach Leaf Custard (Creme Anglaise) or Fig Leaf Custard from Geraldene Holt's Recipes from a French Herb Garden

[Note: The peach leaves impart an almond flavor to the custard, but milder and better than any almond extract I've used. Portions if divided into 6 are miniscule. To get custard-cup size portions, double recipe.]

Serves 4-6:

2 1/4 cups milk

6 fresh peach leaves (for fig leaf custard, substitute a fig leaf)

5 egg yolks

7 tablespoons sugar (I used organic evaporated cane juice)

For Serving:

ladyfinger cookies [or hot toasted brioche]

Heat the milk with the peach leaves to just under boiling point. Remove from the heat and set aside to infuse for 5 minutes.

Beat the egg yolks with the sugar. Strain on the milk [THIS IS NOT A TYPO; I HAD TO READ IT 6 TIMES AND DECIDED THAT I WOULD LITERALLY PUT A STRAINER OVER A BOWL, STRAIN THE MILK AND THEN STRAIN THE EGG YOLK/SUGAR COMBO]. Return the mixture to the pan, preferably a double boiler, and cook gently, stirring, until slightly thickened. Do not let the mixture boil or the custard will be spoiled. Remove from the heat then stand the pan in cold water to cool it. [WE STOOD THE PAN IN THE DOUBLE BOILER BOTTOM FILLED WITH CRUSHED ICE.]

Pour the custard into small glasses and leave until cold. Serve with ladyfinger cookies or fingers of hot toasted brioche. [NOTE: We didn't "leave until cold," but kept the cooling custard on top of ice to speed up the chilling. This was a hit with three children, one baby and two adults. One of my collaborators, a 7-year-old, proposed pouring the custard into popsicle molds and making custard popsicles. Sounds good to me.]

Fermented vegetables and fruits

Grains and legumes

Lunch and supper foods

Main course

Fish


Poultry

Organ Meats

Game

Beef and lamb

Ground meat

Sauces, marinades and condiments

Snacks and finger foods

Salad dressings

Seasonings

Sprouted grains, nuts and seeds

Soups and broths

Tonics and superfoods

Vegetables

Mexican

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