requirement in time and abilities to properly digest them. Too many
combinations often cause a variety of digestive disturbances.
Coconut Milk
Coconut milk may be used in all recipes calling for milk. Other
nut milks are also good. They are superior and preferred to the use of
any of the animal milks. Use fresh nuts in preference to canned or
grated nuts.
To prepare coconut milk, start with liquefier (blender) 1/2 full
of warm water. Add 2 tbsp. of maple syrup and a dash of salt. (These
two ingredients may be left out if not desired.)
As liquefier is running (medium to high speed) add chunks of
coconut until container is nearly full. (Dried coconut may be used.)
Strain the pulp from the liquid and use the pulp over again by adding
fresh warm water to it in the blender. Strain again, and this time
throw the used pulp away.
The coconut milk produced in this fashion makes a tasty,
nutritious beverage for children or adults in place of animal milk. A
number of delicious drinks can be made by using coconut milk and
your favorite fresh fruit liquefied together.
FOR SAUCES: Start with coconut milk, or coconut-sesame milk;
add potato flour for thickening and season with desired spices. May
also be used for creamed soups (mushroom, celery, etc.) and
scalloped dishes (potato, cauliflower, etc.) Try variations as your
imagination dictates.
Coconut-Sesame Milk
Start with 1 lb. of shelled almonds (dry) in the blender. Blend
until they no longer fall to the center. Push them to the center with a
knife several times as they stick to the side as the blender is running.
Add sesame or safflower oil until pulp is covered (approximately 7