Coco Heaven (or Hell??)

Yep. Still working on the coconuts. That’s ok, cuz when I need a refreshment break, I drink some coconut water! It’s so good for you. I read some where that you could live fairly healthily on fresh coconuts and sunlight. Not sure about that, but it does speak volumes about the nutritional levels. I’m also going to attempt to bake some bread for Rich, since $$s tight and hey, warm, home baked bread to smell, and we have all the ingredients.

There’s a book I have called Stocking Up, by Carol Hupping, which is like the bible of food preservation. If you want to know how to harvest, freeze, and can fruits and veggies from your garden, this is the book. In it are also some great bread recipes, most with sprouted grains, that incorporate ingredients different from the norm, like sunflower seeds and split peas. One, Banana Corn Bread, sounds interesting, and as we collected all the missed ears of corn that we could find after they harvested the fields, we’ve got plenty of corn to make fresh meal. So many other great recipes are in there too, and many easy to transform into raw versions. I expect I’ll be posting some creations later.

Here’s the salad we ate today.

Today Rowan ate:

Coconut milk
banana almond milk w/ olive oil, spirulina, and OJ
coconut banana milk
herb taboli like salad—parsley, cukes, tommies, celery, ground wakame, and ground sunflower
and pumpkin seeds in a lemon-EVOO-honey dressing
more coconut milk!
banana
two oranges

~Sharilyn and Rowan

Home Again, with Coconuts!

What is it about returning home after being away for a couple days or more that just makes you all warm and fuzzy? Ahhh, parsley and coconuts to take care of. The parsley, easy. The coconuts however, will be a little more time consuming. Thankfully, I’ve learned the easy way of opening a coconut, as I’ve depicted below.

First, trim off the soft white husk just from the pointed top of the coconut. I don’t even take off the plastic wrapping; I just cut right through it.

Next, take the point of your knife and try to find the slightly softer spot—between two of the three ridges—and insert it carefully. It may take a couple pokes to find the softer area.

You then twist the knife and the cap should pop open. You may need to make the initial knife opening bigger a little at a time by carving around, like you do to open the top of a pumpkin for jack-o-lantern carving. Just go slowly and carefully.

When you’ve drained out the water, grab a long-handled spoon and start scraping. Easy-peasy not too squeasy. No hammer, no cutting board, no machete.

Today Rowan ate:
Oatmeal w/ honey
banana almond milk w/ olive oil, spirulina, and OJ
ka-krs from Nanna
banana
coconut H2O from 1 coconut
meat of a coconut and some apple pieces
½ the milk from a coconut—water and meat blended = milk (mama drank the other ½, YUMMY!)

~Sharilyn