Jul 312014
 

The first time I made fresh coconut oil at home I was amazed at how easy it is to make! I’m talking VERY EASY!!! And you don’t need any special tools or equipment, and nowadays anyone can get fresh coconuts (the mature brown ones) at grocery stores all over the world, and for cheap!!

In today’s video I show you how to make fresh coconut oil the traditional Indonesian way, this is how my mother-in-law makes it! Even today most households here still make their own coconut oil, and I have to say there is something quite special about having fresh, handmade oil to cook with (and use on your skin too!).

Below are the full instructions, plus a video demo taking you step-by-step through the process.

How To Make Coconut Oil-www.RadianceCentral.com

Homemade Coconut Oil  (makes approx. 1 Cup / 250 mL)

Ingredients:
2 Mature Brown Coconuts (meat of)
6 Cups / 1.5 Litres Room Temperature Water
2 Cups / 500 mL Hot/Boiling Water

Tools:
Grater (to finely grate the coconut meat)
Nut Milk Bag or fine mesh strainer
Very large mixing bowl
Medium size cooking pot (stainless steel)
Laddle / Spoon
Heat-resistant bowl or container (something to put very hot oil in to cool down that won’t split under high heat. Examples: stainless steel bowl, pyrex glass measuring cup, glass or porcelain cookware bowl or dish, stainless steel sauce pot, etc.)
Glass jar or bottle with a lid (to store the oil).

Directions:
1- Open coconuts and remove coconut meat (click here for instructions on how to open a mature brown coconut).
2- Finely grate the coconut meat and place in a large mixing bowl.
3- Add 2 Cup / 500 mL of room temperature water and mix, squeeze and massage the grated coconut with the water (as you are massaging and squeezing the grated coconut with the water you want to be squeezing out the oil and juice from the grated coconut and also breaking up the coconut fibers). Do this for 5 minutes.
4- Add another 2 Cup / 500 mL of room temperature water and continue mixing, squeezing and massaging the grated coconut with the water for another few minutes.
5- Add the remaining 2 Cup / 500 mL of room temperature water and continue mixing, squeezing and massaging the grated coconut with the water for a few more minutes.
6- With a nut milk bag or fine mesh strainer, strain all the liquids (coconut milk) and discard the coconut pulp.
7- Transfer the coconut milk to a large mixing bowl.
8- Add small amounts of hot or boiling water to the coconut milk until it is warm.
9- Leave uncovered at room temperature overnight (at least 8-12 hours).
10- The next morning there will be a thick layer of coconut curd and oil floating on the surface. Gently skim it off and put the curd/oil into a stainless steel pot to boil down and make the oil. Discard the remaining coconut water.
11- Put the pot on the stove over high heat and bring to a boil.
12- Once it starts vigorously bubbling, reduce heat to medium (you want it to continue bubbling and cooking out all the liquids, but you don’t want it too hot that it will burn the coconut curd that settles on the bottom. No need to stir or mix.
13- Cook for 15-30 minutes until the oil splits from the coconut curd and all liquids have evaporated (you’ll know when it is ready, it will just be clear or yellow oil remaining in the pot with the coconut curd on the bottom).
14- Transfer oil immediately to a heat-resistant bowl, container or pot to allow the oil to cool.
15- Once oil is completely cool, transfer to a clean and dry glass jar or container and seal with a lid.
16- Can be stored at room temperature.
17- Enjoy!


Want to do a Juice Fast? Join the next 10 Day Juice Fasting Program starting Tuesday, August 5, 2014!!! The program includes menu planners to transition on and off the fast, fasting outline, daily videos specifically made to guide you through the fast (20-40 minutes long each) and an online forum to connect with everyone from around the world doing the juice fast with you! Natasha is on the private Juice Fasting Forum daily answering questions and offering additional support! CLICK HERE to sign-up!

Share
Jun 302014
 

Asian Green Salad with Mango Dressing Recipe- www.RadianceCentral.com

If you love mangos and Southeast Asian cuisine, you’ll love this delicious salad recipe!! Below is the recipe and a video showing how to make the salad and the mango dressing.

Asian Green Salad with Mango Dressing Recipe- www.RadianceCentral.com

Asian Green Salad with Mango Dressing Recipe- www.RadianceCentral.com
Asian Green Salad With Mango Dressing  

Salad  (makes 1 large salad for 2 people):
4 – 5 Cups Asian Baby Greens Mix
1 Cup Mung Bean Sprouts
1 Cup Cherry Tomatoes (sliced)
1 Cup Raw Snow Peas (julienned)
1 Carrot (julienned)
1/4 Onion (thinly sliced)
1/4 Cup Unsalted Peanuts or Cashew Nuts
300-400 grams Steamed Shrimp (optional)

Dressing  (makes 1 cup- can be used for 1 or 2 large salads)
1 Mango
2 Shallots
1 clove of Garlic (minced)
Roots of 1 bunch of Coriander/Cilantro (use the roots not the greens!)
1 Chili Pepper (optional)
1 Lime (juice of)
1/3 Cup Oil*
2 Tbsps Plain Rice Vinegar (unseasoned/unsweetened)
1 Tbsp Raw Honey**
1/4 tsp Toasted Sesame Oil
A few drops of Fish Sauce or a few pinches of salt.**

* Use any oil you have that has the least amount of flavour, taste or aroma. Oils I can recommend to use are avocado oil, palm oil (sustainably harvested), cold pressed sesame seed oil (not toasted sesame oil!), homemade boiled coconut oil (not the cold pressed coconut oil), etc.. Olive oil and cold pressed extra virgin coconut oil can be too overpowering for this salad dressing.

** If vegan or vegetarian, omit the honey and add a little extra mango, and use a few pinches of salt instead of fish sauce.

Directions:
1- Prepare all the ingredients for the salad dressing and blend in a blender until smooth.
2- If using shrimp for the salad, steam or grill them.
3- Prepare the salad ingredients and mix everything together in a large bowl.
4- Toss half of the salad dressing into salad, mix thoroughly and taste, and if needed, add more salad dressing!
5- Serve immediately!!!

Extra salad dressing can be stored in the refrigerator for 3-5 days.


Want to do a Juice Fast? Join the next 10 Day Juice Fasting Program starting Tuesday, July 8, 2014!!! The program includes menu planners to transition on and off the fast, fasting outline, daily videos specifically made to guide you through the fast (20-40 minutes long each) and an online forum to connect with everyone from around the world doing the juice fast with you! Natasha is on the private Juice Fasting Forum daily answering questions and offering additional support! CLICK HERE to sign-up!

Share
Jun 102014
 

I am super excited to be doing my 100th video!!! To celebrate I’m offering everyone a 10% discount on all products at Radiance Central until Thursday, June 12th, Midnight EST!! The Coupon Code is: 100VIDEOS

That means you can get a 10% discount on:

7 Day Raw Food Challenge (starting June 23, 2014)
10 Day Juice Fasting Program (starting July 8th, 2014)
The Top 10 Secrets To Beautiful Skin Program
All the Telephone Coaching Packages!!

To get the discount, simply enter the Coupon Code: 100VIDEOS upon check-out.

To celebrate this super fabulous day, I’ve put together a video demo of my absolute favourite Chocolate Cake Recipe!! There is no flour, no nuts or seeds in this recipe, instead I use sweet potatoes!!! This is an awesome alternative for those that may have a gluten or nut allergy, or for those that are craving something chocolatey and sweet, but want to watch their waist lines!! I like making sweet treats with healthy ingredients and it’s nice to once in a while be using different ingredients like sweet potatoes– the texture is smooth and dense, and it’s a perfect complement to chocolate. I have to say this cake recipe is decadent like fudge or brownies, so it’s definitely a must-make!!!

Thank you everyone for all your support, I am excited about the next 100 videos to come!!

Chocolate Cake Recipe (no flour, no nuts/seeds) - www.RadianceCentral.com

Chocolate Cake Recipe (no flour, no nuts/seeds) - www.RadianceCentral.com

Natasha’s Favorite Chocolate Cake (makes 8 – 10 slices)

1 Cup Sweet Potatoes (baked and skin removed)
1 Cup Raw Cacao Powder
1/3 Cup Coconut Palm Sugar Syrup (or honey, maple syrup or any other liquid sweetener)
1/4 Cup Dates (chopped, pits removed)
2 Tbsps Coconut Butter (or Cold Pressed Coconut Oil)
3 pinches of Sea Salt

Directions:
1- Bake sweet potatoes in oven at 225ºC / 450ºF for 20-30 minutes (or until cooked). Once cooked, let the sweet potatoes cool for at least 30 minutes and then remove the outer skins.
2- Place all the ingredients in a high speed blender or food processor and blend until smooth. The dough will be very thick, it’s supposed to be thick!! (If you are having a hard time getting your appliance to blend the ingredients, you can add 1 Tbsp of water to get it going).
3- Transfer cake batter/dough to a cake pan (with a lid) and place in the freezer for at least 2-4 hours, preferably overnight.
4- Serve chilled.


Want to do a gentle cleanse to kick start healthy eating??!!!! Join the next 7 Day Raw Food Challenge– you’ll receive Recipes, a full Menu Planner, Shopping List, access to the Private Online Forum and Daily Videos specifically made for the 7 Day Challenge to walk you through the raw food diet, nutrition and natural health. Click Here to sign-up– the next 7 Day Raw Food Challenge starts Monday, June 23, 2014!!!

Share
May 122014
 

Sweet Potato Juice Recipe-www.RadianceCentral.com

Sweet potatoes are yummy to juice and if you like carrot juice, you’ll love this!!!

Sweet Potato Juice Recipe - www.RadianceCentral.com

Sweet Potato Juice (makes 2 Cups / 500 mL)
4 Small Sweet Potatoes (approx. 3 Cups)
3 Large Carrots (approx. 3 Cups)
1 Apple
2-3 pinches of Cinnamon

Directions:
1- Juice sweet potatoes, carrots and apple.
2- Strain juice.
3- Add cinnamon and mix thoroughly.
4- Serve immediately!


Want to do a Juice Fast? Join the next 10 Day Juice Fasting Program starting Tuesday, May 13, 2014!!! The program includes menu planners to transition on and off the fast, fasting outline, daily videos specifically made to guide you through the fast (20-40 minutes long each) and an online forum to connect with everyone from around the world doing the juice fast with you! Natasha is on the private Juice Fasting Forum daily answering questions and offering additional support! CLICK HERE to sign-up!

Share
May 022014
 

Indonesian Yellow Curry Recipe - www.RadianceCentral.comThis is an authentic Indonesian Yellow Curry recipe that I learned in Lombok, Indonesia– super spicy and absolutely delicious! I eat homemade curry at least once a week, not only do I find it extremely nourishing and even medicinal with all the fresh spices, but I find homemade curry to also be my comfort food of choice!

Indonesian Yellow Curry Recipe - www.RadianceCentral.com

Nothing compares to making your own fresh curry paste. Once you start making your own curries from scratch, you’ll never be able to eat the pre-made stuff!!

Indonesian Yellow Curry Recipe - www.RadianceCentral.com
Indonesian Yellow Curry (makes 2-4 servings)

Yellow Curry Paste:
1 Tbsp fresh Ginger (grated)
1 Tbsp fresh Galangal (grated)
1 Tbsp fresh Tumeric (grated)
8 Bird’s Eye Chillis *
4 cloves of Garlic
3 Candle Nuts (can be substituted with 3 unsalted Macadamia Nuts or 6 unsalted Cashew Nuts)
2 Shallots
1/2 tsp Black Peppercorns
1/4 tsp Whole Coriander Seeds
1 1/2 tsp Sea Salt

* This is a very spicy curry, if you don’t want too spicy reduce the chillis to just one or two, or for medium spicy use 4 chills.

Yellow Curry:
2 Cups / 500 mL fresh Coconut Milk*
Yellow Curry Paste (see above)
1 clove Garlic (thinly sliced)
1 Shallot (thinly sliced)
1 Organic Chicken Breast (sliced) *
2 Cups Cauliflower Florets
2 Cups Broccoli Florets
1 Red Bell Pepper/Capsicum (sliced)
4 Long Beans (chopped) or 1 handful of Snow Peas or Snap Peas

* To learn how to make fresh coconut milk, click here!
** Can substitute chicken with fish, seafood, tempeh, tofu or other vegetables like potatoes, mushrooms, eggplant, etc..

Directions:
1- Grind all Yellow Curry Paste ingredients with a mortar and pestle until smooth.
2- Put a medium sized pot on the stove at high heat and add a few large spoonfuls of coconut milk. After a few minutes it will start bubbling and the coconut oil will begin to split from the coconut milk (that is what we want!). At this points add the Yellow Curry Paste and cook the spices for a few minutes, constantly stirring to ensure nothing burns. If needed, add a bit more coconut milk.
3- Once the Yellow Curry Paste has been cooked for a few minutes add the sliced chicken breast and continue stirring until the chicken is cooked through.
4- Pour in the remainder of coconut milk and allow it come to a boil.
5- Once at a boil, add the chopped long beans and red bell pepper and reduce the heat to medium.
6- Cook for 5-10 minutes until the vegetables have been cooked through.
7- Add the cauliflower and broccoli and continue to cook for another few minutes until they are cooked.
8- Move the pot of curry off the heat and allow to cool (curry is best served warm or even at room temperature, never boiling hot!).
9- Serve over rice and enjoy!!!


Need help reaching your health goals? Natasha offers personalized diet, health, and lifestyle coaching! To make an appointment or get more information on the Health & Lifestyle Coaching Programs, CLICK HERE!

Share