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Vacation and some Q and A’s

May 31, 2008 by KimiHarris 5 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

(A smoked salmon salad I made recently. A fast, light meal idea for a hot day when served with a roll on the side. Just serve a big salad topped with smoked salmon and your favorite dressing)

My husband, daughter and I will be leaving this Monday for a week of visiting family, and having fun in sunny California. So I won’t be posting this week, but will once I have returned! We have been looking forward to this trip for quite a while now, and I can’t wait to leave and have some good bonding time with my little family.

Meanwhile, I wanted to answer a few comments.

Please, please, please tell us how you made the coconut cream pictured with this post. I have tried in vain to produce a whipped coconut cream for my allergic kids. This would be a great help! I love your blog – I just found it and will be checking back often! -Anonymous

Anonymous, I would LOVE to tell you how to make the coconut whipped cream, but the last time I made it, it flopped! It seems to be related to the weather? So, I am going to be working on it a bit. I made it numerous times before and never had a problem…… But I was curious, how were you trying to make it before? It could be helpful to me on my quest. 🙂

And then from Candace, on my Chocolate Pudding recipe

Looks yummy.
I don’t have arrowroot, any idea if agar powder works the same way?

Candace,
I have personally never used agar before, so I can’t speak from experience, but I think that you could make it work. The only thing that I am not sure about is whether it would “set” the same. In this article about how to use it, it said it would be similar to gelatin, which would give a much firmer set to the pudding than the arrowroot I used. Anyway, you can check the article out for more info on how to use it.

And then, I got this great comment on my Chocolate Ice cream (made with coconut milk) from Minty and thought I would point it out to you all. This is one creative lady! And I think even braver than me in trying new things out! Way to go Minty!

ooh yum! I just made this with a curry twist! about 1&1/2 tbsp. I have agave and use it myself, but my kids… they don’t go for it, so we used straight up sugar – organic, at least. (about 6 tbsp) and some toasted coconut. my kids and I just sat on the floor and licked the mixing bowl clean… the machine is doing its work… we can’t wait to eat it frozen! thanks for the recipe!

Wow, I would have never thought of using curry in ice cream before, but I see how that could go well with the coconut milk. Great idea!

Thanks all for the wonderful comments and questions. It’s so fun to get feedback from everyone. 🙂

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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Latest posts by KimiHarris (see all)

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Filed Under: Q and A

Previous Post: « Chocolate Pudding (with Coconut Milk)
Next Post: A Food View of our Vacation »

Reader Interactions

Comments

  1. Anonymous

    June 2, 2008 at 3:53 am

    Enjoy your vacation! I am looking forward to some new recipes you may pick up along the way.
    Lord Bless!
    SuzeQ

    Reply
  2. Anonymous

    June 5, 2008 at 11:38 pm

    Hi Kimi,
    I found your blog and would like to invite you to participate in an Ambassador Program focused on kids nutrition. Sorry for the random post, I couldn’t find an email contact. If you’re interested, visit http://www.vegiepouroverbuzz.com.au/content/default.html?a=29 for more info. Touch base if you have any questions. I hope to see you in the program.

    Cheers,
    Huxley

    Reply
  3. Anth

    June 7, 2008 at 2:02 pm

    Have fun in California!

    I am learning so much from your blog, thanks for all the recipes and great information you post!

    Reply
  4. wendy

    July 2, 2008 at 12:06 pm

    I’m still experimenting with the coconut cream, but recently found these that seemed to have worked well.

    1 can coconut milk (full-fat, I use Wild Oats brand)
    1/2 can water
    1 packet unflavored gelatin

    Beat all of these in the blender on high for 45-60 seconds. I don’t know if this pulverizes the gelatin granules or what, but if I didn’t beat it on high for a while it didn’t work. Pour into a bowl and refrigerate. This should “gel” and you can whip it with a fork or whisk. I almost cried the first time I got it to work! If it is too thick, blend with a little coconut tonic until it’s the right consistency.

    Hope this works for you!

    Reply
  5. Kimi Harris

    July 2, 2008 at 1:45 pm

    Wendy,

    Thank you, Thank you! I am excited to see how this works (I hope I can get it to work for me too!). It really seems that they way I was making it does not work when it is hot. So I am excited to try your version. Thank you so much for sharing !

    Reply

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