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About 3:30pm Hanalei began labor and was finished before 4pm.  We have another pure white doeling and one more beautifully patterned buckling.

Check out more photos in the link above titled "The Kiddin' Place"

How to harvest coconut water and make coconut milk:
*I made three holes in the coconut using a screwdriver and hammer.  

*Using a mesh metal strainer and a glass mixing bowl i put the
coconut upside down in the strainer and let it drip into the glass bowl.

*After several minutes of draining i took the coconut outside and slammed it repeatedly into the corner of the concrete steps.  Turning the coconut to a different side each time i hit the concrete.  This weakens the shell all the way around and helps it to break off. 

*Once you have it broken apart you have to pry the meat away from the nut.  From there i used a pairing knife to peel off the brown peeling that is on the outside of the meat. 

*For every 1 cup of meat i cut up and placed in blender i added 1 cup of hot water.

*I used the whole foods button on my blender and let it run it's cycle then left the pulp and water mixture in the blender for about 10 minutes.  I blended it 1 more time through the smoothie cycle and left sitting for another 5 minutes. 

*Next i poured the pulp through the strainer and used the back of a spoon to press on the meat so that more liquid would strain. 

*I left the strainer over my bowl and placed it all in my fridge to drip for the rest of the night.  Be sure to use a bowl deep enough that the bottom of your strainer basket is not going to wind up being submerged under the coconut milk.

*Now you have coconut milk.  For Vanilla coconut milk: To personal taste; add a little bit of coconut sugar, green leaf stevia, and vanilla. 

*I reserved the coconut water for a smoothie.
Chocolate Coconut Ice Cream using Young Green Coconuts
Chocolate Coconut Ice Cream

*A young green coconut has much softer meat versus a brown coconut.  I followed the same steps in the left column in preparing the green coconut.

*When you blend the meat of a young green coconut it will puree.  Become pudding like. 

*To make the ice cream above i blended 1:1 ratio of the meat and water.  I also used half coconut water instead plain water.

*To the blender i added coconut sugar, green leaf stevia, and vanilla to taste.  Plus 3 egg yolks (raw from backyard hens). Plus 1 cup of raw milk.

*In a saucepan i made a chocolate sauce using organic cocoa powder, vanilla, rapadura and 1/2 a pint of organic cream.

*Once i achieved the taste i desired in the chocolate sauce i poured the contents of blender into a mixing bowl and added the warm sauce slowly while mixing with a wire whisk.  After thoroughly mixed i covered it and let it sit over night in the refrigerator. 

*The next evening i proceeded according to my ice cream makers instructions.
Check out my new baby goats; "The Kiddin' Place"
Tonights dinner: Bone broth soup. 
3 Chicken breasts were cooked in broth made that i made over the weekend.  They are in a different pot.  Melt 2 tblspns of butter in pot, low medium heat.  Dice; 6 carrots, 4 celery stalks, 1/2 a small head of celeriac, 1 green zucchini, 1 leek, 2 turnips, 1 medium onion, 8 cloves of garlic, 1/2 a bunch of red dandelion greens, 1 bunch of baby bok choy (greens from ends of bok choy and dandelion reserved for later use). 
 After butter has melted i saute carrots and celery for about 5 minutes while dicing the rest of the
vegetables.  I dice and add them in depending on how long i like them to cook.  Next would be celeriac, turnips, leek, baby bok choy, zuccini, onion, garlic.  Saute for about 5 minutes, i check with fork to see if  the veggies feel aldente.  I had chopped the greens during this time.  Next add in the chopped greens for a couple of minutes followed by 2 qrts of broth.  While it comes to a low boil i dice up the already cooked chicken breast, add it and let it all cook for about 5 minutes.  Salt and pepper to taste.

Dandelion Greens: enemy of well-kept lawns, is an exceptionally nutritious food. Its leaves and root contain substantial levels of vitamins A, C, D, and B complex as well as iron, magnesium, zinc, potassium, manganese, copper, choline, calcium, boron, and silicon.

1.00 cup, cooked.  Daily Value; vitamin K 1327.6%, vitamin A 354.1%, vitamin C 88.8%, manganese 27%, fiber 10.4%, copper 10%, tryptophan 9.3%, calcium 9.3%, potassium 8.4%, iron 6.5%, magnesium 5.8%, vitamin E 5.5%, omega-3 fats 5.4%, vitamin B 25.2%, protein 4.9%, vitamin B 14.6%, folate 4.2%, phosphorus 3.6%, vitamin B 33.2%.

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