Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity. We'll hear their inspiring stories firsthand, whether fighting back from a career-ending injury or transforming their lives and bodies through diet and exercise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
The Future Of Us is a powerful original series from television personality, futurist, filmmaker and techno-philosopher, Jason Silva. In this series, Silva shares his excitement around recent discoveries and inventions.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Elaina Love: Hi! my name is Elaina love, I am a raw food chef and you watching everydaydish.tv. Right now I am going to show you how to make a Raw Vegan Sour Cream. So many of us love sour cream, I mean they can be eaten on potatoes, they can be eaten on so many different things. I just love it, I like it almost as a salad dressing. When you start getting more raw food, you trying to get away from dairy, you are trying to get away from lot of processed fats, so what a great thing to do is how to make a Raw Vegan Sour Cream.
What I love about making raw foods is well is that you can take something like Sour cream from a world we’ve know about sour creams for years and get really creative and figure out how to balance these flavors to make something else say like sour cream, so that’s one thing to get created with when you are making raw food. Just think about how to make something taste like something else. So what I have decided today with my sour cream the recipe I have come up with is to use a young coconut.
These are young Thai coconuts, you can buy them in an Asian market, there is a place called Ranch 99 along the West Coast that sells the coconuts pretty easily. Most -- food stores are now carrying them as well, so they are very easily to find. When you are buying a coconut you want to check the bottom make sure there are no black spots or pink spots and that is not cracked. This is a beautiful coconut because it is an integrity, there is no mold anywhere, make sure that has been refrigerated when you buy it, how them seeing shelf somewhere because it is a fresh raw product. I am going to take this coconut and am going to show you really easy way to open it because when I first started I didn’t know how to open these and I had a heck of a time.
So now I found a really easy to way to it in and I hope that will be easy for you to. You want to lay it on side, and you are going to take your clever, make sure that has rivets in it, if it is riveted and make sure the metal goes down, its going to be a much safer knife then if you can’t see where the blade ends, if it ends there could come out easily. I am going to cut it, I am going to make sure, my blades nice and sharp, use a nice sharpener if you have one.
Then I am going to cut the husk off and the way I do that, I just press down firmly and get all that out of husk of the top and I am just going around and making it circle and its important to get all the husk off and not leave any of that because, where ever there is husk its going to act like a bind and it won’t let the coconut open. Now you can see by looking, I have made this nice round shell and its hard there, so you can say tell this is soft, that’s hard I want to show there is a hard round circle. The smaller the circle is that I cut the smaller the openings going to be and I might not be able to get my meat out, so I want it to be big enough to be able to feed an ice cream scoop in. So think about that when you are cutting it.
Now this is the easy part. You don’t need to worry about it being safe because you are going to put your coconut on the side, you are going to take the knife and cut away from you. The back corner of the knife, its just going to make a nice whack in to the coconut, sometimes you have to try couple times, see I have got it in there, and then I am just going to push straight down, and its going to pop right open, did you see that, and you got well -- a drink you could serve to someone just like that, they can drink it like a cup and scoop the meat out. What I am going to do is I am gong to do is I am going to take it in the measuring cup and have that later.
Now coconut water is full of electrolytes, its an amazing food for healing, they are used to use it in World War II as a blood transfusion when they didn’t have enough blood because its so similar to our hemoglobin. It’s one of those wonderful amazing foods, great for when you are working out. Just great replenished to hydrate yourself and replenish your electrolytes, so we are going to put that over here for now.
I am going to show you how I like to scoop the meat out of my coconut, I have what’s called fruit scoop which is used for melons and avocados but you can use it for coconut. If you don’t have one of these don’t worry you can just use ice cream scoop but if you are going to do a lot of coconut these are great time around, really easy to find it, cooking are. Just take it and scoop and you are going to get that meat right off of there, as you can see just stick it in and I am going to go round in a circle. People also use spatulas to get their coconut meat out, anything whatever is your favorite these are just my favorite, so I like to use them. Alright so I got about half a cup of coconut meat, most coconuts if you are looking at recipe this is a half cup coconut meat.
How do you know how much coconut to buy? Well, generally as a rule of farm one coconut yields about a half cup of meat, so good to know and generally as a rule of farm when it’s a very small coconut about one and a half cups of water per coconut. So say that again, half a cup of meat per coconut and one and half cups of water per coconut. So if you are following your recipe you kind know how many to buy, always buy a couple extra because sometimes you get bad ones if its pink or if it smells musty like somebody’s basement or garage, its probably also you want to put in your body because there is mold in there, even though you can’t see it.
So these shells are great as little to go container, look at that I have got the lid, here you go you can send your guest away, ever done that, the other thing is that can be used as a flower vase if you are doing you could put midleaves and lavender flowers in there. Put these on your table, it’s a very unique little vast to use so I am going to put all that aside and I want to put my coconut meat right into my blender that’s about a half a cup.
Now today as my other favorite I am going to use hemp seeds, this is my new favorite seed used. I have been using pie nuts for years for my sour cream, recently switched over to hemp seeds and, the feedback I am getting from everybody that’s eating is they just cannot get enough of it. The other thing is hemp seeds are so much more nutritious than other nuts. Really high in protein easy to digest, a wonderful, wonderful food if anybody ever ask you how you get protein to say from hemp seeds end of conversation right?
So there we go with my hemp seeds in, I have got a little bit of balance of fruits here that are going to make it taste sour, the one I have is lemon juice, little bit lemon juice going in, apple cider vinegar because its going to give a little even more sour flavor to it. And then I am going to put little bit of my salt and this just not go for a lot of salt just pinch of salt and a tablespoon of mellow white miso, different colors of miso and different flavors depending on what you are making. For a sour cream or something light like cheesy you are always want to use the white mellow miso for a better than beef or something rich and flavorfully you want to use the dark miso, so that’s about tablespoon of that.
Then enough water to cover got my water here up and people ask can I use coconut water in there, yes you can and its going to taste sweeter and also more coconuty, we are making sour cream so we don’t really need that, plus you can use that water to just drink and enjoy on its own.
I am just going to do enough water in here, to cover to the top of the seeds, so its just going to be sitting right in the top line and it looks like in my blender just for your information its about to the two cup line, so my blender has exactly two cups of ingredients in it. Put my lid on, make sure that lids on there nice and tight, you don’t have any gap so nothing goes anywhere, you always want to start your blender, I am using here today which is a 2 horsepower very powerful blender, start on low and then push it on, we are going to turn it up high and get nice and creamy.
That creamed up beautifully, I can see that, I didn’t even need to help it along it all with the spatula or a plunge or right just got it creamed up perfectly, little squirt bottles are great to have round, if you are going to serve it right away which I will show you how to serve it on a spiral but you can also put it in the glass Jar, I just prefer to store my food in glass if am going to keep it, this will keep for upto two weeks in your refrigerator, its almost like a as longer it suits that’s going to get thicker and its going to be a beautiful thing just to have this scoop out anytime that you are creating something like sour cream or dairy. Great substitute you can make enough to keep for two weeks for the whole family. Everybody is going to love it and it’s just a wonderful treat.
So let’s take out a little that I showed you how to make earlier. We just squirt a little sour cream over the top and the next thing what I am going to show you how to make it, keep building on this. You did just as this or put little avocado slice within or you can make the sauce which I am going to show you next.
So thank you for joining on everydaydish.tv and be sure to go to the website for your recipes. Thank you.