Alkaline Diet Recipe #20: Holiday Egg Nog
Happy Holidays to YOU!
The Holiday season is well and truly here. Yipeeeeeee! At this time of year it is really easy to be seduced by acidic, sickness forming foods. Too much sugar in processed form, indeed any amount of sugar for those of us that have given up the addiction, as well as animal protein and alcohol all play a part in breaking down the body’s ability to stay strong, fit and healthy.
I thought you might appreciate an indulgent drink I used to love as a child – Egg Nog – The thick, creamy, velvety texture (admittedly with loads of cream and sugar) used to lure me to the fridge every time I entered the kitchen so of course, I had to come up with a healthy, and most delicious alternative to satisfy my need for tradition and comfort. So today I share my Egg Nog. As we have proven on many occasions, you don’t have to be a vegan to enjoy so get your entire guest list sampling the benefits of clean healthy living!
This Egg Nog is so healthy, and so energizing that you don’t have to make an excuse to enjoy it so go on…have your Egg Nog and LOVE IT!
Meat from 2 Young Thai coconuts
Water form 1 Young Thai coconut
These young coconuts can be purchased from most Asian Markets or your local Whole Foods Market. Check to make sure they are all white around the outside with no orange or black spots. This is usually a sign that the water is leaking from the inside. Buy a few extra. If you open the coconut and it is pink or gray instead of white, then you will have to discard it!
1 tablespoon Artisana coconut butter (Whole Foods Market now sell an alternative by Nutiva and it can be found in the baking aisle)
1 Vanilla Bean (whole) Your best vanilla beans are fleshy and not dry.
¼ teaspoon ground Cinnamon
¼ teaspoon grated Nutmeg
1/8 teaspoon ground Cardamom
Tiny pinch ground cloves
Pinch ground Turmeric (this gives the Nog it’s creamy golden color)
Pinch Salt or a few squirts pHlavor
How To Make
Open the coconuts being careful not to get any shell in the coconut.
Do this by getting a cleaver and placing your coconuts on a chopping board. Chop a square out of the top of the coconut (just around the peaked part) Bear in mind that the hole will need to be big enough to accommodate a large spoon or better still an ice-cream scoop! Pour through a fine mesh sieve, the water into a glass. Scoop out the white gelatinous meat (this can be almost transparent at times when the coconut is really young) and place in a Vita-Mix or blender. Be careful not to include any of the shell or husk. Add all the other ingredients and blend at top speed until everything is well blended and smooth.
To heat you can either blend in your VitaMix for 4 minutes to warm nicely or place the nog in a heavy bottom pan and warm slightly to 115°F. (This is low heat for about 6-8 minutes. Pour into mugs with a whole cinnamon stick and a sprinkle of cinnamon or nutmeg and enjoy in front of the fire or on the beach for my Australian friends.
An Iced alternative
Do not add mixture to a saucepan, instead add 8 ice-cubes to the blend and mix well. Pour into glasses, add a straw, sip relax and dream….ummmmm!
If you cannot get hold of Young Thai Coconuts which I know is a challenge to find in some parts of the world, then you can make a great version with your favorite milk substitute, ours is Almond or Hempseed milk. (Unsweetened Hempseed is our favorite)
You will be adding most of the above ingredients but instead of using Young Thai Coconuts, use 4 cups of your milk substitute, add the following and blend in the usual way:
1 cup coconut milk (from a tin)
1 teaspoon vanilla essence (alcohol free)
Omit the salt because these milks tend to have it in already.
Omit the Artisana coconut butter
Happy Holidays from The Cleansing Diva! It is an Outstanding Day!
Fiona, The Cleansing Diva!
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