Dairy Free Cane Sugar Free Salted Caramel Sauce February 09 2015, 0 Comments
Not too sweet and slightly salty, this rich salted caramel sauce goes well with just about everything.
You only need five natural ingredients to make delicious dairy-free and cane sugar-free caramel. This recipe makes a little over a 1/2 cup of caramel, but will not be quite as thick as traditional dairy and cane sugar caramel.
1/2 cup organic coconut palm sugar (we use Biona)
4 tablespoons water
1 cup coconut milk
1 1/2 teaspoons vanilla extract
2 healthy pinches of sea salt
1. Add your coconut sugar and water to a small sauce pan and bring to a slow boil, whisking occasionally to melt your sugar.
2. Once your mixture has reached a boil, whisk in your coconut milk, vanilla extract and salt.
3. Reduce heat to medium and simmer for about 15 minutes. Watch your mixture carefully to ensure it does not burn or boil over.
4. Once your caramel is a rich golden brown colour and has thickened slightly, remove from heat and allow it to cool for 10-15 minutes before serving. Your caramel will keep in the fridge for a week (if you can stop yourself from eating it all in one go!) in an airtight container and can be served cool or warm.
We like to put this caramel on almost anything. Try it drizzled over banana bread, farm fresh green apples, sticky toffee pudding or ice cream.
Organic coconut sugar is unrefined and made from the liquid nectar of the coconut blossom. Coconut palm sugar is a low GI sweetener with a glycemic value of 35, compared to regular cane sugar, which is typically GI 68.
Winter is on its way October 25 2013, 0 Comments
Autumn has arrived and we couldn't be more excited. Sure, we love the warmth of the summer sun, the sand between our toes and an occasional Mojito, but we welcome the falling leaves, crisp October air and getting to use the "something warm would be nice" excuse for a second cup of hot coffee in the afternoon. However, with Autumn comes the dreaded cold and flu season. We can attempt to avoid the tube for a few months and run from sneezing strangers, but sometimes that common cold is inescapable.
Any physician will tell you the key to avoiding colds and flu is keeping your hands clean. Wash your hands frequently, avoid touching your mouth, nose and eyes and always keep a good antibacterial gel handy. If you don't already know the nasty truth about most store bought hand sanitizers, please take a little time to research the effects their active ingredients, Triclosan (a chemical used in wastewater treatment and pestisides) and ethanol (pure Ethanol Alcohol.)
Although washing your hands throughly with soap and water is best, this natural, plant-based hand sanitizer is a safe and effective way to help prevent illness.
This simple recipe is made with essential oils, organic aloe vera and spring water and makes one 60ml/2oz travel size bottle.
Note, it is always wise to be mindful of the senstivity of your skin when using new products.
Ingredients and method:
60ml/2oz glass or recycled, durable plastic bottle
2-4 drops of the following four oils essential oils:
5-10 drops of lemon oil
About 2 tablespoons Organic Aloe Vera
Natural Spring water
1. Pour/squeeze your aloe vera into you chosen container.
2. Add your essential oils.
3. Fill the remainder of your container with water.
4. Shake, apply to hands and rub together until absorbed.
And now, just in time for All Hallows' Eve, some good, old fashion folklore:
This mix of essential oils is often referred to as Thieves or Burglars blend. It is based on the legend of the four thieves, said to be sons of herbalists, who were captured and charged with robbing dead and dying victims of the plague. The thieves were offered leniency for their crimes in exchange for the secret of how they resisted contracting infection. They told of a special concoction of aromatic herbs and spices they applied, drank and inhaled before and after committing their crimes.
Mystery and historic intrigue aside, studies have determined that several essential oils, including cinnamon, rosemary, clove, lemon and eucalyptus, effectively fight bacteria; specifically six Staphylococcus varieties, including the dreaded MRSA, four Streptococcus strains and three Candida strains.