Recipe Monday: Café Gratitude’s “I Am Bright-Eyed” Pecan Porridge
Categories: Food & Nutrition
Tags: Orchid Raw Foods Recipe Terces Engelhardt Vegetarian & Vegan
I Am Bright-Eyed: Pecan Porridge
Makes about 3 cups or 2 servings
- 1 large apple
- 5 large ripe strawberries or other seasonal berries
- 2 ½ cups coconut milk (see below)
- ½ cup shelled raw pecans
- ½ teaspoon vanilla extract
- Pinch of salt
- Big pinch of cinnamon
Wash, core, and rough-chop the apple. Wash and top the strawberries. Place fruit and all other ingredients into your blender. Pulse to desired consistency, chunky or smooth. Taste and adjust salt, cinnamon, and vanilla if necessary. Pour into two bowls. Top with a strawberry, a few pecans, and a sprinkle of cinnamon.
First crack open the coconut, using a large, sharp cleaver or heavy chef’s knife. Hold the coconut flat against a solid surface with the point of the coconut facing up. Keep your fingers well out of the way. With a strong swing, bring down the cleaver or knife about 1½ inches from the top point of the coconut. (Your fingers should be on the other side.)
Next, continue around the top three or four more times until you have created a lid you can pry open. Pour the coconut water through a sieve into your blender. Scrape the meat from inside the coconut with a heavy spoon. Be sure to remove small bits of shell from the coconut meat, and if necessary, with a peeler remove any tough brown membranes. Add the cleaned meat to the water and blend on high until smooth. You can enjoy this nutritious milk by itself or in one of our expressions.
Coconut water, the cloudy but translucent liquid from inside a young coconut, is filtered upward through the tree for nine months, making it a pure, sterile source of hydration.