RECIPE: COCONUT YOGURT

Ingredients
:

• 2 - 14oz cans full fat organic coconut milk (Try to use a brand without a hundred wonky ingredients in it. Most brands contain guar gum, which doesn't interfere with the process.) 
• 
3 USANA probiotics 

• Large glass jar with glass lid.


Tips:

• Use the full fat variety of coconut milk that comes in a can. If you use the low or no fat variety, your yogurt will separate and get all weird and watery. Do not use thickening agents as most require heat and that kills the probiotics.


• Glass jars are crucial. Make sure they're clean! I pop mine in the dishwasher first. 



Directions:



1. Sterilize your jar, either by boiling or popping them fresh out of the dishwasher. Add your coconut milk, and three USANA probiotics 
. Stir by hand until well mixed.
2. Leave jar inside in a sunny place for 2 days wrapped in a towel.
   
3. Pop yogurt into fridge and begin enjoying when thickened - a couple of hours or so...

Adapted from: http://www.xojane.com/healthy/coconut-yogurt-recipe

RECIPE: Almond Mozzarella Cheese

I've given up dairy and wheat in order to help decrease my joint pain so thought I'd share this nut cheese recipe I found. It's not cheese but it still tastes pretty darn good and it's probably healthier for you too!

Makes about 4 cups

1 cup raw almonds, soaked in water for 4 hours or more (other nuts like cashews or macadamia nuts can be used or sunflower seeds if you have nut allergies)
1/2 cup nutritional yeast
2 tsp sea salt
1 tsp garlic powder
3 cups unsweetened soymilk or any nondairy milk
1/2 cup water
1/2 cup agar flakes (if you're using agar powder cut it down to 1/4 cup or a little less)
1/2 cup olive oil
3 Tbsp freshly squeezed lemon juice (add more lemon juice for a tarter cheese)

After almonds have soaked, remove the skins by gently pressing the nut causing the skin to slip off.  Drain the water.  In a blender, put the almonds, nutritional yeast, salt, garlic powder.  Pulse a few times, stirring to mix when off and then pulsing again. Add a cup of nondairy milk and blend.  Slowly add the remaining nondairy milk, a cup at a time.  Then add in the oi, lemon juice and water.  Pour mixture in a large saucepan and mix in agar.  Cook, whisking regularly over medium heat for about 10 to 15 minutes until the agar has dissolved.   Pour into a bowl, loaf pan or other container for cheese to harden in.  Let cool and refrigerate for at least 4 hours.  When chilled and firm gently run a knife along the edges, turn over the bowl or pan and remove cheese.  It should be a solid block.  You can now cut the block into smaller pieces.  I like to wrap and freeze most of the cheese and keep a little in the refrigerator.  Cheese will last for months in the freezer, and about 4 days in the refrigerator.  This cheese can be sliced, grated and melted.

From: http://responsibleeatingandliving.com/?p=1759