It’s time for July’s Clean Your Plate Recipe Challenge at Nourished Kitchen! As a reminder: each month I’ll provide you with a single, nourishing ingredient and it’s your job to develop a wholesome recipe that best showcases that ingredient.
But before we get started in July, we need to finish up June! In June we showcased the natural sweetener honey (check out this post to learn more about natural sweeteners and how to use them). With a handful of wonderful entries, we had a 3-way tie! So let’s get that settled first before we delve into this month’s challenge. Honey
Molasses Cookies by A Mountain Mama (posted in the comments on the Clean Your Plate June Announcement), Homemade Granola by Kitchen Stewardship and Honey-sweetened Strawberry Preserves at Sarah’s Musings all earned enough votes for a tie. So first we need to break the tie and determine the winner. And she will earn a 22-oz jar of my favorite wildflower honey. The tie-breaking vote begins today and will end on July 7th.
Sorry, there are no polls available at the moment.Clean Your Plate July: Coconut Milk!
So here’s the big announcement: July’s special ingredient is full-fat coconut milk. So give me your very best coconut milk recipes – those curries, those ice creams, those satays, those soups and definitely those puddings. Remember, each recipe must be wholesome so follow the guidelines below.
Clean Your Plate Recipe Challenge Guidelines
- You must use real food and only real food. That is only whole food ingredients in each recipe (i.e. no refined sugar, no refined flour, no high fructose corn syrup.) In essence, if you’re great, great, great grandmother wouldn’t recognize it, don’t use it.
- All ingredients should be sustainably and organically produced. Remember, we’re cleaning our plates! NO funky chemical residues around these dinner tables!
- You must do your best to highlight the special ingredient to the best of your ability.
- You must link to this page from your post and/or your sidebar.
- You must submit your recipe to the challenge no later than midnight, mountain time on the 15th of the month. I don’t use Mr. Linky here, so submit your entry in the comments or contact me.
Spread the Word
Let your readers know that you CLEAN YOUR PLATE! Get your button.
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Oh no! It’s still a tie!
I have just the recipe for this challenge. It is very popular with my peeps. http://goodlookingcook.blogspot.com/2009/03/coconut-rice.html
I’m curious, what brands of coconut milk do you buy? Short of hacking open my own fresh coconut flown in from an island, I’m not sure how to find the best quality. Thanks!
i buy whole foods organic brand, its 1.39 a can which is pretty good. also at my local asian market i found San J makes an organic, no sulfite/preservative free can of coconut milk for 1.49 a can.
I use Native Forest because it comes in BPA-free cans. I try to limit plastics and endocrine disrupters as much as possible. It’s good coconut milk too. In fact, maybe a couple of those guys should be this month’s prize?
oh, i forgot about the whole bpa thing, how do you tell if your coconut milk is canned in bpa cans or not? native forest is good but significantly more $ then whole foods, anyone know if the wf organic one is lined w/bpa?
here is my recipe for Indian-spiced coconut milk rice pudding. enjoy!
> coconut milk recipe for the July Clean Plate Recipe Challenge
Hi, Jenny,
I’ve made one of my favorites, Thai Green Curry with a thick piece of wild Alaskan halibut.
Now I want some of Emily’s pudding!
Seems the link didn;t go through..
http://ediblearia.com/2009/07/06/thai-green-curry-halibut/
I don’t have a website, but I couldn’t help wanting to share my fav coconut recipe.
Coconut Flan
2 cans Coconut milk (I like Thia Kitchen Organic)
1 Vanilla bean or 1 teaspoon vanilla extract
4 teaspoons gelatin (I have Korrs, other brands maybe diffrent)
1/4 cup Agave Nectar, or coconut sugar (I like agave better with this)
In a bowl mix the two cans of coconut milk until they are the same constancy. Reserve 1/4 cup of coconut milk and pour the rest into a pot on the stove. Add vanilla and gelatin. Use a mixer to incorporate the gelatin. Bring to a simmer, stir do lumps don’t form, and poor into a pie pan. Cover and put into the fridge. In a small sauce pan add the 1/4 cup reserved coconut milk and 1/4 cup agave and bring to a simmer over medium heat. When the mixture resembles Carmel put in fridge to cool.
To serve:
Flip out the Flan onto a plat and pour agave sauce. Serve and enjoy!
I hope you all like this all as much as we do!
the flan sounds so good!
Hi!
I’m new to the Real Food issue (starting with Real Milk), and LOVE this blog!
Anyway, here’s a link to my coconut recipe, Coconut Chicken Curry:
http://berryberryquitecontrary.blogspot.com/2009/07/clean-your-plate-july.html
Enjoy!
PS-I couldn’t get the button to work in my blog.
Rebecca
My vote is for Emily’s rice pudding!