It’s January 13th and I’m already done with winter. That’s a new record for me. The loathing of gray skies doesn’t usually start until around the end of February. I do love snow, of which we’ve had very little. Without it, winter is gloomy and gray and rather unpleasant.
Yesterday the dogs and I took one look at the weather and stayed inside in our pajamas and hung curtains. Hanging two sets of curtain rods and curtains with tennis elbow took some time. Have you ever had tennis elbow? Well let me tell you, I have a very high pain tolerance, but this? The pain that a simple little tendon and elbow can cause is shocking. I have no idea where it came from or why. It showed up like an unwelcome visitor and doesn’t want to leave.
Once the rods and curtains were finally hung, we (I) rearranged a few things, cleaned up the big mess the dogs (I) made and whipped up a batch of coconut milk yogurt. I need something to eat for breakfast or to snack on that doesn’t involve a meat or vegetable. I’m off eggs, all grains, legumes, nuts, white potatoes, and refined sugar for a while. When you already can’t eat gluten and dairy, that doesn’t leave you with many quick choices outside of fruit, vegetables, and meat. You have to get creative and plan ahead.
So after sleeping in this morning after the long and painful elbow day yesterday, I had to get “creative”.
There weren’t meat and vegetable dinner leftovers for me to eat and I just could not stomach yet another vegetable smoothie. Yesterday’s breakfast was leftover home made chicken soup that I also had for lunch. Dinner last night was a challenge and ended up being a half an avocado, an organic hot dog (cooked in the microwave!), a baked sweet potato, and a quarter of a banana. It won’t hurt my feelings if you have a look of displeasure or even disgust on your face after hearing that.
But then, I was very pleased to remember that I had a delicious batch of creamy yogurt and a plethora of gorgeous fruits waiting for me. A lovely morning surprise on a gray sky day.
Who cares about winter? I’ll just have Spring for breakfast.
Homemade Coconut Milk Yogurt
3 Cans of Full Fat Organic Coconut Milk BPA Free
3 Tablespoons of Pure Maple Syrup (or 2-3 TBS of Organic Raw Honey)
2 High Quality ProBiotic Capsules (Opened and powder shaken into milk)
1 to 1 1/2 Tablespoons of Unflavored Gelatin
Poor the coconut milk into a large bowl and whisk to remove any clumps. Add the maple syrup and whisk well until completely combined. Add the probiotic powder and whisk well until completely combined. Next, scoop out about 1 cup of the coconut milk mixture into a large glass measuring cup. Sprinkle 1/2 Tablespoon of the gelatin at a time, whisking quickly so that it doesn’t clump. Continue until you’ve added all the gelatin. As you pour the gelatin mixture back into the coconut mixture, whisk briskly to combine. Make sure it is combined very well and is not all resting on the bottom of the bowl.
Poor into yogurt containers, turn the yogurt maker on, and allow to rest and warm for 12 hours. Halfway through the process. Pick up each jar and swirl to combine the clear liquid that settles at the bottom. Replace and cover for the remaining time. Refrigerate over night before eating.
*I have also added a Tablespoon of Pure Vanilla Extract and the contents of 2 Vanilla Beans during the whisking process for vanilla yogurt. Very good!