layering breakfast & coconut yogurt simplified

ahhhhhh breakfast.  i've got the kids layering their own parfaits!  i love LOVE my chop chop mag and the kids are enjoying flipping through it themselves.  in this month's issue they layered oranges, bananas and almonds.  we subbed our gf granola for the nuts:)  i hope you enjoy checking out chop chop's resources as much as i do!

i have two kids that like my coconut yogurt and one that does not.  phoooeeeeey.

today i'm attempting to use a portion of my last batch of coconut yogurt to culture a new batch... i used this article to help me figure out how much culture to add.

i am excited to report that the yogurt recipe has been simplified after some more experimentation and of course i'll report back if the culture works:)  my 1st coconut yogurt recipe included arrowroot and two cans of whole fat coconut milk, which results in slightly thicker yogurt with no difference in taste.

the mullies coconut yogurt

2 cans light coconut milk (i like trader joe's brand... one ingredient and it's cheap)
1 can organic full fat coconut milk
-combine in a small saucepan and heat to 180 degrees.
-let cool to 110 degrees.

2 tsp pomona's universal pectin
2 tsp calcium water
1 packet yogurt starter + powder from 3 probiotic tablets OR 2 tsp of yogurt from previous batch.
-whiz up with the yogurt, pectin, calcium water and starter in a blender or nutribullet for 20-30 sec.
-pour into a yogurt maker or a 110 degree oven and let it culture for 10 hours (8-10 is recommended)

that's it!

have fabulous weekend and keep it real baby:)

xoxo


ps

don't panic if the mullies is quiet for a bit...  i'm taking a lil break until the end of the month!:)

make it: homemade chop chop dill pickles

look at that!!!  

abbie and i are total pickle peeps.  we can eat them alllll day.  

i got my first chop chop magazine (did you know they publish it in both english and spanish!?) and i couldn't wait to check out the mag's homemade easy dill pickle awesomeness.  

i will be making these over and over and over again.  cucumbers will certainly be added to the tomato garden next spring.

the fresh organic dill and garlic came in my weekly produce box and the organic pickles came from a trip to the farmer's market last friday.

abbie was anxious to swim rather than help make food, but i coerced her to help me.  you can really see her enthusiasm in the face as we start our brine and liquid measuring tutorial.

abs: "pullleeeeeaaaaaaase, can i go out to swim yet?  i'm hot and i wanna go swiiimmmmmmmm!!"

me: "yea yea yea, honey, but first, let me just show you how to get down to eye level with the water line so you know if you measured the right amount... "

abs: sighs big, rolls eyes and gives me her exhausted-with-her-nerd-mom-look.

me:  "oh abbie, i neeeeeeeeed you to help me make the brine!!!!  i can't make them without you!!!!"

abs: "i don't get what you're saying... what IS brine?

me:  "well, brine is what makes the cucumbers magically (waving my jazz hands) turn into pickles.

abs: "oh... well, can i do everything to make the pickles?!"

me: "yes, YES you can."

and so her "i want to die" face magically turned upside down.

5 cups is heavy.

too much...

just right.

measuring 2 T sea salt = the perfect time to chat about TBSP vs TSP vs T vs t.

vinegar time.  abs was so excited she hopped on top of the counter!

abs:  "omg, wow, cool, mom, look at the smoke!!!"

me:  "i know isn't it super cool!?!?"  the vinegar is vaporizing the salt!!!

boiling the brine time.

abs: "what is boiling... and how do i work the stove?"

gulp.

she almost ripped the dial off.

this was abbie's first tutorial on how to use the stove safely.  i caught mac up with "stove basics" this week at dinner too.  they loved learning about how to work the dials and adjust the flame.  now they know what gas smells like!  they are not allowed to use the stove alone yet, but they'll be there someday!

tuck those little nubbins, she almost has it!  must get that thumb behind the pickle... i have a hard time with the thumb anchor too...

simple, homemade, real food loveliness.

we poured the cooled brine over the dill sprigs, garlic, peppercorns and cucumbers.  and then placed a small plate over the top to hold the pickles down.  (chop chop mag walks you through all these steps!)



yesterday, they came out looking like this.  oh yea.

homemade dillies anyone?


xoxo

chop chop chop

this innovative non-profit chop chop mag came in the mail yesterday and it is seriously fab.  not only can mac and abbie read it and follow the 15 recipes included (no ads, super cute activity pages and tons of hands on pics!!), but hello... i like simple, fast and clean on my cutting board.  anything to help me get dinner on the table easier.  yippy skippy to my lou:)  

subscribe here: chop chop in my mailbox please

trying this: vegan chocolate avocado cookies

watching this: cbs news video tackles our unauthorized GMO wheat problem (and here's an article about it too if you'd rather put your spectacles on).

reading this: target is rolling out a new non-GMO natural and organics line!!!  they must miss my face:)