Coconut cream
Coconut cream is a great base ingredient for desserts & sets really well in the fridge. We leave a tin or two of it in the fridge so that when we make a dessert the cream is already set. It is also really good spooned straight onto fruit pies, crumbles & slices.
Coconut is very healthy, is a nutritious fat & versatile. Flour, oil, butter, cream & milk can all be made from it. For info on its health benefits, such as weight loss & thyroid balance, see:
http://www.coconutresearchcenter.org/
http://www.coconut-info.com/
Preparing & cooking legumes
“Pulses are the edible seeds, usually dried, of the pod-bearing family of plants collectively known as Legumes, and include lentils, peas and beans. They are an exceptionally rich source of protein, vitamins and minerals, making them important in a vegetarian diet. Pulses have been a staple food in many parts of the world for thousands of years and today feature in the cooking of many regions - China, the Middle East, Egypt, Africa and Central and South America.”
http://hubpages.com/hub/driedpulses
Soak overnight when possible then boil for 5 – 10 minutes & simmer on high till soft; anywhere from 30 –60 minutes depending on the type of bean. If they aren’t soaked cooking time may double. Even soaking them for a few hours helps. Or use the Quick Soak Method - Measure amount of water needed for the recipe. Heat water to boiling and add beans. Simmer for 2-3 minutes. Remove beans from heat and allow to soak for one hour. Drain and discard liquid. Proceed with the recipe. There is no need to soak lentils.
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