Originally Posted by JaneS
Oh you are so nice to remember us! Except I'm scared though!! Just now while DS seems to be doing okay and gradually improving bit by bit, I so don't want to mess anything up. ARGH. There was I thread in Vacc. I think about the optimum age, gonna go check that out...
How's the CP going?
There are instuctions to make coconut milk on www.Pecanbread.com
from shredded coconut I think?
Jane, it is purely for selfish reasons, I assure you. To pick your brain for a full 3-4 hrs would be, easily, the highlight of my year.
So far pox are puny
My older son has teeny lil' spots on him and the baby has one spot on him that I found a couple of hrs ago. I'm really thinking my children are a lot healthier than I gave them credit for. Not discounting the yeast problem....ooopps, did I say that, I'm in denial presently
And I don't know what you are talking about, I have 3 coconut trees in my back yard
Pavlina, I am so all over that concentrate thing. My friend is a manager at my co-op and she is going to see if she can get it for me there, otherwise I'll buy it online. It will probably save me tons of $. THANK YOU!! (I am still pissed at Thai Kitchen though
And my coconut yogurt recipe, mlleoiseau. Very simple. But, I also think that I do not have high hopes, b/c I expect it to be a lil' runny. But if you were to purchase the concentrate stuff that Pavlina recommended, I'm sure you could make it thicker.
I use 3 cans of coconut milk. Feel free to use 4-5 cans of just the fatty stuff, and a teeny amt of the water. But that gets expensive, so I make do. Heat 3 cans to boiling. Cool to 120. Add my 1/8 tsp of the progurt starter (no dairy, no soy, no nothing), pour into my lil' containers for my yogurt maker---which one is is, I think I got the one Jane had, Euro--something. I prop the lid on two sides about 2 inches. This gives me yogurt at about 100 degrees. I end up leaving it for at least 24, sometimes 36 hrs. It is tart. But, I still find it really
My son will not eat it though (will in a smoothie).
Is Moneca still around?
And, please be honest w/me if this has been discussed and you want me to actually search for it, I am very drawn towards the maker's diet as opposed to the SCD. The MD just makes more sense *to me* in my head. Why has the SCD become the standard? Just curious.