coconut milk | holly + flora

I am really having a difficult time focusing and staying on task lately. In fact, I have an imposing deadline looming over me right this very moment, as I type. I am definitely placing some of the blame on this crazy heat wave for at least some of my lack of enthusiasm. We all know that we feel better, once we’ve tackled our projects, so why do we procrastinate and endure that itchy, uncomfortable feeling of putting things off?

I’ve brought up this topic before; it is definitely a recurring theme in my life. I find that I frequently become the most creative and productive, when I am pushing off something big, but doing that is a double-edged sword. I end up taking on more projects or coming up with great ideas, while postponing that all-important one. That’s where these shortcakes came in yesterday: a tasty and distracting diversion that supplanted my original goal of completing three writing assignments. The shortcakes turned out amazingly well, and I temporarily felt accomplished. About those writing assignments? They are still inchoate, but I am at least enjoying something tasty, as I scramble to finish my goal tonight.

I definitely enjoy my fair share of butter, cheese, and cream. I am finding, however, that my body truly feels better, when I abstain from dairy. It is just rather daunting, as a baker and cook, to realize that you have to change some of your practices and learn how to create delicious food without those components. I feel like I have just mastered baking, so it is a challenge to learn new techniques and find substitutes, so that my treats still taste great and have a palatable consistency. I have had quite a few failures, but this particular dessert came through. Baby steps. And my boyfriend, who is the biggest critic on all things delicious, gave it his well-earned nod of approval.

I didn’t even need to add a lot of sugar because the berries are tasting amazing right now. If only I could grow some in my garden! For some reason, they just don’t like the soil in my backyard. That’s okay, though. There are plenty of other things that are coming along quite nicely right now. Zucchini is just about to take off, and the dill and parsley are cranking. Salads have become a daily staple around here, which balances out my craving for sweet things.

strawberry shortcake {dairy-free and gluten-free}

2 1/2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup coconut oil
1 tablespoon agave
1/2 teaspoon vanilla extract
2 large eggs, slightly beaten
1 pound organic strawberries
1/4 cup raw sugar
1/2 lemon, juiced
coconut whipped cream {see recipe below}

This recipe is a slight adaptation from the Nourishing Home. I stumbled upon this blog, when I was looking for almond flour shortcake recipes, and I am completely inspired by the recipes I encountered. Alright, ready for some shortcakes? Me, too.

Preheat oven to 350 degrees.
Sift together the almond flour, baking soda, and sea salt.
In a separate bowl, mix together the coconut oil, agave nectar, and vanilla.
Separately whisk together the eggs and incorporate into the coconut oil mixture.
Mix the coconut oil mixture into the almond flour mixture. I used a fork to break apart any clumps and distribute the moisture evenly. See the texture in the photo with the closeup of the fork.
Form the shortcakes into six equally sized balls of dough and place on a parchment paper-lined baking pan. I flattened them out slightly. Kelly mentions that you can roll out the dough and use a cutter for interesting shapes. I opted for the drop biscuit approach.
Bake for 15 minutes or until lightly golden brown in color.
Let shortcakes cool before serving.
While your shortcakes are baking, you can assemble the strawberry topping. Simply hull the strawberries and slice them up. Place them in a bowl and add the raw sugar and lemon juice. The sugar will incorporate with the berries and become a lovely consistency for your shortcakes.
Once the shortcakes have cooled, split them in halves and layer with strawberries and a dollop or two of whipped coconut cream.

coconut whipped cream

one can {15 ounces} full-fat coconut milk
1 teaspoon vanilla extract
agave nectar to taste {2-3 teaspoons}

This was my second attempt at making coconut whipped cream. The first attempt was a fail because I purchased the wrong coconut milk. Be sure to select full-fat version, from the can, without any guar gum. I credit Angela from Oh She Glows for my success. Her tutorial on how to prepare coconut whipped cream is comprehensive and easy to understand. I won’t attempt duplicating her steps. Just go to her site and bookmark the recipe!

Simply refrigerate a can of full-fat coconut milk overnight. When you are ready to make the whipped cream, invert the can, open the top, and drain out the watery substance into a separate container. {You can use that leftover, nutrient-rich coconut water for your smoothies!} You will be left with the pure cream at the bottom of the can. Spoon this out into your mixer and blast until creamy and smooth. Add any sweetener or vanilla, and enjoy! It is my new staple in the kitchen. I keep a few cans in my fridge, so I will always have a vegan whipped cream option on hand.

Well, send me some luck tonight! I am successfully caffeinated and prepped for a marathon writing session. I hope everyone’s fourth of July celebrations were fun and filled with all things celebratory and delicious. Mine surely was; although, I didn’t go out to view any fireworks. Kinda bummed about that, but there’s always next year. Cheers! And let me know of any favorite gluten-free recipes that you’ve been enjoying lately. I am upping my repertoire weekly!

Is it possible to still be jet lagged after a week of being back home? If not, I must be the exception to the rule. Last week, at this very moment, I was flying over Kansas, making my way back to Denver from the most memorable and exciting trip I think I have ever had. I spent a week in the Burgundy region of France and made the towns of Dijon and Mâcon my home for much too short of a visit. I ate, drank, photographed, walked, explored, documented, and relished all that France had to offer, during the limited time I was there.

The trip was thought-provoking, paradigm-shifting, life-changing…what else can I add to this train of hyphenated descriptors? Joking aside, I did come back changed. And not just circumstantially changed, as if change were a byproduct of my experiences. I was intentionally and purposefully changed. If you let it, travel can open your eyes to compelling sights, contrasting cultures, and different means of thought. It can also focus and open your eyes upon yourself: how you think in a completely different context, why you act the way you do, how you react when out of your element, who you truly want to be, and why you care so much about what people think. And why you deem others’ opinions so important.

As I sit here this late afternoon, poring over my notes and tweaking hundreds of photos, while the rain pitter-patters outside my window, I am reminding myself of how free I felt overseas. How alive and observant I became. How intensely focused upon my senses I was. Why do we so frequently become complacent in our daily lives and routines? Why is it that we so often need a big change or slap in the face to make us see things differently?

I didn’t speak French, save the seven or so pertinent phrases I taught myself on the flight over {thank you, SpeakEasy French app!}. Despite the language barrier, I let myself open up to chance, meeting interesting people along the way, finding myself in unfamiliar circumstances, and forcing myself to react the way I wanted to. I slowed my pace, I listened more, I tasted with intention, and, eventually, I sighed deeper than I’d sighed in months. I wanted to take this feeling home with me and perpetuate it. Live it.

Greeted with a severe case of exhaustion from a delayed flight, a lengthy layover and an immediate reentry to my job, I quickly, but temporarily, lost my post-vacation buzz. I am finally feeling more refreshed today. Memorial Day was filled with bustle for us. We visited the garden center and purchased replacement plants for our garden. A recent hail storm decimated most of our newly planted seedlings. We pouted for a short moment, dealt with our sense of no control, and chose to replant, even if it costs us a bit more money. What more can you do? The trip to the garden center revived our excitement, and we came home ready to fill the backyard with veggies and herbs.

All of that hard work made us thirsty for something sweet and refreshing. A quick peek on Instagram at Fork Knife Swoon‘s photo of creamy coconut and blood orange ice pops propelled me to the grocery to grab some fruit and make my own. These turned out pretty darned delicious and were super easy to create. Another lesson on taking the time to make and enjoy something beautiful and satisfying. Thank you, France, for the much-needed tutorial on those subjects.

Coconut + Raspberry + Spring Peach Freezer Pops

1 cup coconut milk
1 teaspoon vanilla
2 peaches, sliced
1 heaping cup raspberries
1/8 cup agave nectar {sweeten to taste}

In a mixing bowl, whisk coconut milk, vanilla, and agave nectar until incorporated and creamy. Set aside. In a blender {I used my trusty Vitamix}, purée the sliced and pitted peaches until smooth. There is no need to remove the skins. Set the peach mixture aside. Separately purée the raspberries until smooth and set aside. I had to add a little water to the berries to get the action going. You may also use frozen fruit, if you do not have fresh fruit at your fingertips.

For a creamy freezer pop, as Laura suggests, combine all of the ingredients until incorporated and divide evenly into six molds. I chose to layer my three components for a striking presentation, but I think I will combine them all next time, for a smoother and less icy consistency. Evenly pour the coconut milk into the molds and place them in the freezer for 10 minutes. Slowly pour the peach mixture next, followed by the raspberry mixture. I used a chopstick to drag some of the color down to the bottom of the mold, where the coconut milk was resting. Freeze for another 30 minutes and then add the stick or top of the mold. After 4 more hours of freezing, my 6 pops were ready.

These fruity freezer pops turned out to be the most delicious part of our day, along with reviving our vegetable and herb garden. We eventually graduated to a more adult form of celebration and drove down to my favorite wine shop, Divino. We found a couple of gems, and cracked a bottle of Richard Betts’ newest wine, “My Essential” Rosé. Refreshing, crisp, and satisfying. It was an essential component to a very memorable Memorial Day.

Richard Betts’ “My Essential” Rosé, Grenache, Provence, France 2013

On the eyes – a delicate kiss of pale salmon.
On the nose – floral, freshly picked red berries.
On the palate – dry, crisp, lean, with racy acidity and balanced fruit.
On the table – enjoy alone or with a friend, in the garden or on the porch, with some chèvre or simply solo.
On the shelf – about $13.
On the ears – paired with Empire of the Sun’s “Alive” from their album, Ice on the Dune. This song seriously makes me happy and makes me feel, aptly, more alive. “Loving every minute, ’cause you make me feel so alive. Alive.” That’s pretty much how Memorial Day went down this year, with so much gratitude.