2 Ingredient Coconut Yogurt

Simple as Pie!.... I mean yogurt

This recipe doesn't get any easier. Coconut milk and probiotics, there you have it; yogurt! 

Your gut will thank you later :)

For as simple as this recipe is I cannot lie that it took me a number of trial and errors to strike this right balance of

Probiotic:Coconut Milk.

Ingredients:

I used Ultimate Flora Probiotic 15 Billion and 365 Everyday Value Coconut Milk from Whole Foods

Directions:

  1. Sterilize a glass jar ( I used a mason as well as a glass measuring cup)

    1. you can do this in you dish washer on "sterilize" setting or putting water in the glass and heat it in the microwave for a about a minute. But beware, it will be HOT

  2. Next pour in your coconut milk

  3. Add your Probiotics

    1. I think the next time I make this yogurt I will use 50 Billion Live cultures instead on 15 Billion. I struggled to get the right consistency the first time that I made this yogurt and once I added another probiotic it reacted very fast.

  4. Next, cover with a cheese cloth/gauze. You need a barrier that will allow air to get in but nothing else

  5. Place in a warm place

  6. Then you WAIT. This goes by preference. I like my yogurt more on the tangy and thick side so I wait about 48 hr and after that I place it in the refrigerator which also helps it get thicker.

I feel like a chemist in the kitchen making this yogurt. I know there are many ways to get the job done but it is about make the mixture what for you-if I can do it you can too. I think this will be a post I might update a couple times. The more I learn the more I will fill you in on the process. Give it a try and let me know what worked for you and any suggestions you have.


Athlete Tip:

If you are a competing athlete and looking for clean supplements go with Klean Athlete. Klean Athlete has a variety of NSF approved supplements


Vegan Blueberry Cobbler

Happy Sunday evening!

I am not a nutritionist, I don't have diet tips, I simply LOVE food and have a love for nourishing my body with healthy bites. I am a vegetarian and eat a pretty "vegan" lifestyle but don't get me wrong your girl has trouble surviving without cheese. 

I like to look for healthy options and ways of recreating some of my favorite treats that are fast and have an element of health to them. This cobbler was one that I found from  The Viet Vegan as I was searching for a vegan option for a cobbler. What I love most about this cobbler is that it is easy and fast, it took me only about 10-15 mins to get all of the ingredients mixed together and popped into the oven, being patient and smelling your kitchen fill up with the sweet smell of pastry and blueberries is the tough part.

So, here it is a yummy take on a traditional comfort food! I'm trying it with peaches next.

Thank me later :)

Vegan Blueberry Cobbler

10 min Prep Time | 50 min Cook Time | 1 hr Total Time

Ingredients

For the filling:

  • 1 lb blueberries (2 pints)
  • 2 tbsp lemon juice
  • 1/4 cup sugar
  • 2 tsp cornstarch

For the topping:

  • 1/2 cup vegan butter
  • 1/4 cup sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 2/3 cup soy milk
  • 1/4 cup raw sugar or turbinado sugar for sprinkling

Instructions

  1. Preheat oven to 350ºF
  2. In a large mixing bowl, stir lemon juice, sugar, and cornstarch until combined. Stir in blueberries to coat, then transfer to a buttered pie pan. Set aside.
  3. To make the topping, either use a food processor or a pastry knife to cut the butter into the sugar, flour, and baking powder until the butter is pea-sized. Add soy milk and blitz or stir until a dough forms.
  4. Take rough patches of dough and spread over the blueberries. Leave little gaps by the edges and in the middle of the cobbler for the blueberry juices.
  5. Sprinkle the top with the raw or turbinado sugar to get a nice, crispy top.
  6. Bake for 50 minutes until the top is golden and crisp and the blueberries have released their juices. You may want to put a baking tray underneath to prevent the juice from bubbling over into your oven.
  7. Remove from heat and let cool on a wire rack. This cobbler is best enjoyed when fully cooled, but if you're impatient like me, feel free to dig in once cooled enough to eat with a scoop of vanilla ice cream. The blueberries will be extra juicy if not completely cooled, but it'll still taste delicious.