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Taino Farm Ceviche

The darling of the health and wellness industry is versatile, sweet, anti-inflammatory, and abundant here in the Dominican Republic. And why else are they so popular? First of all, coconuts include minerals to support hydration. This is key to maintaining your health in a tropical climate! Coconut also serves as an immunity booster. The anti-bacterial, anti-fungal and anti-viral activities of coconuts allow them to fight against common infections that attack the body. The best way to get the immune boosting benefits of coconut is by consuming both the flesh of the coconut and the water. And besides the health benefits, there’s the delicious taste!!!

At Taino Organic Farm we love to make coconut milk. This is a wonderful option for a dairy replacement that is home made, organic and nutrient dense. We use it in our coffee and as a base for smoothies, soups, cookies, ice cream and more. Coconut milk makes our food creamier and when you know all the benefits it has for your body, of course you will want to eat as much as possible!

11350106_10205327800692057_878393907_nHealth Benefits

  • Helps the body maintain proper blood sugar levels
  • Keeps blood vessels and skin elastic and flexible (contains 50{f2973bc577a195c35cdcad3730db5f6ced97ed67eb120151c538413472fe3d08} copper)
  • Strong bones (rich in phosphorus)
  • Relaxes nerves and muscles (magnesium)
  • It helps in weight control (fiber)
  • Reduces the risk of inflammation of the joints (selenium)
  • Lowers high blood pressure potassium
  • Supports prostate (mineral Zinc)

As nutrition junkies, we are living to create vibrant health! The Finca is delighted to share this simple, delicious, locally sourced recipe with you. So easy, so tasty and so healthy.

Coconut Milk Recipe

Yield: 24 oz depending on size of coconuts

Ingredients

  • Water and flesh from 3 coconuts (Ask a local to help open the coconuts as they know what they’re doing … keeping all of our fingers is important to us!)
  • Vanilla
  • Himalayan Salt

Process

Simply combine all ingredients together and blend until desired consistency

Enjoy!

 

Taino Farm and eXtreme Hotel’s Organic Cookbook is a resource that we are sharing with our eXtreme Hotel and Taino Farm’s community, as well as the rest of the world! We hope it will help motivate and guide us in our quest to make healthy, amazing food from sustainable resources.

We chose recipes with three things in mind:

1. Are the ingredients grown locally and sustainably? Read about the importance of growing and buying local and organic food in my previous article.

2. Is it affordable and easy to make?

3. Are the ingredients nutritious and delicious?

I’ll be posting the recipes individually on the Taino Farm blog and the whole thing will be available at the end. Look out for a “GL” throughout the recipes to signify which ingredients are grown locally!

Fresh Cheese Recipe

 

Taino Farm's fresh cheese in the making!

Taino Farm’s fresh cheese in the making!

Making homemade cheese is easier than most think. It is fresh and delicious, and not quite as sour as most store bought varieties. Once you have fresh cheese, it is hard to go back to the store bought stuff. You will need cheesecloth, or some similar type fabric to strain the whey out of the cheese.

Ingredients:

2 litres full fat milk GL

2 tablespoons lemon juice GL

Salt & pepper Fresh herbs GL

 

Ingredients for our fresh cheese ready to go.

Ingredients for our fresh cheese ready to go.

1.) Put milk in a large pot over medium heat. Slowly heat, stirring regularly.

2.) Bring the milk to an ‘almost’ boil (you can use a thermometer and heat to 175 degrees fahrenheit. When it starts to bubble, remove from heat and let sit a few minutes.

Raw milk from our cows at Taino Farm being heated to make fresh cheese.

Raw milk from our cows at Taino Farm being heated to make fresh cheese.

3.) Stir in the lemon juice. Milk should be starting to separate, or curdle.

4.) Let the temperature of the mixture drop until you can easily put your finger in it (warm bath temperature).

5.) Milk should be completely separated by now. Line a colander with 4- 6 layers of cheesecloth. Slowly pour the mixture through the colander, separating the whey and the cheese curd. The liquid that is left over is called the ‘whey’ and can be used in bread in lieu of water, or used in smoothies. It is very high in protein.

Draining the curds from the whey to make our fresh cheese.

Draining the curds from the whey to make our fresh cheese.

6.) The curd that remains in the cheesecloth will need to drain for a few hours. The best way to do this is to tie it up tightly in the cheesecloth, and place it in a colander or strainer over top of a bowl. Place a weight of some type on top for a few hours to let the remaining liquid come out.

7.) When the cheese has drained, put in a bowl, and add salt to taste. It generally takes a fair amount of salt to make a flavorful cheese.

8.) Chop up the fresh herbs (basil, tarragon….) and put them in the bottom of a small plastic container, and top with a few tablespoons of olive oil. Squish the cheese on top, put the lid on the container and flip over to let the herbs and oil drizzle down the cheese. Let sit in the refrigerator for a few hours.

9.) Serve with fresh bread, and a bottle of wine. Enjoy!

Delicious fresh cheese ready to be enjoyed by all!

Delicious fresh cheese ready to be enjoyed by all!

Thanks to Kelsey Rush for the original recipes! Post and photos by Lynsey Wyatt.

For those of you who missed the announcement, we’re working on an awesome new project: Taino Farm and eXtreme Hotel’s Organic Cookbook! Our goal is to create a resource that we can share with our eXtreme Hotel and Taino Farm’s community, as well as the rest of the world! We hope it will help motivate and guide us in our quest to make healthy, amazing food from sustainable resources.

We chose recipes with three things in mind:

1. Are the ingredients grown locally and sustainably? Read about the importance of growing and buying local and organic food in my previous article.

2. Is it affordable and easy to make?

3. Are the ingredients nutritious and delicious?

I’ll be posting the recipes individually on the Taino Farm blog and the whole thing will be available at the end. Look out for a “GL” throughout the recipes to signify which ingredients are grown locally!

Fresh Pesto Recipe

Pesto ingredients ready!

Pesto ingredients ready!

This recipe goes hand in hand with one of previous recipes, Baked Eggplant. It can also be used as a spread on toast or a pasta sauce!

Basil is in abundant supply at Extreme Hotel, and no better way to use it up than delicious, fresh pesto. We also used beach almonds rather than imported walnuts.

Pesto Recipe Ingredients:

2 large handfuls fresh basil leaves, about 2 cups packed GL

4 cloves garlic GL

¾ cup olive oil

Splash of water

½ cup almonds (can substitute for cashews or other nuts) GL

½ finely grated cheese (Parmesan or Asiago are best)

Generous amount of salt and pepper

 

A bowl full of delicious and nutritious pesto.

A bowl full of delicious and nutritious pesto.

1.)  Wash the freshly picked basil leaves and pull off the stem. (we made ours with organic basil grown in our Soilless Aquaponic gardens)!

2.)  Put all ingredients in the blender or magic bullet and blend.

3.)  Adjust garlic, salt & pepper according to taste,

4.) Enjoy and share our homemade Pesto Recipe!

Thanks to Kelsey Rush for the original recipes! Post and photos by Lynsey Wyatt.

 

 

For those of you who missed the announcement, I am working on compiling an awesome new project: Taino Farm and eXtreme Hotel’s Organic Cookbook! Our goal is to create a resource that we can share with our eXtreme Hotel and Taino Farm’s community, as well as the rest of the world! We hope it will help motivate and guide us in our quest to make healthy, amazing food from sustainable resources.

We chose recipes with three things in mind:

1. Are the ingredients grown locally and sustainably? Read about the importance of growing and buying local and organic food in my previous article.

2. Is it affordable and easy to make?

3. Are the ingredients nutritious and delicious?

I’ll be posting the recipes individually on the Taino Farm blog and the whole thing will be available at the end. Look out for a “GL” throughout the recipes to signify which ingredients are grown locally!

 

Slicing eggplant from Taino Organic Farm for a delicious baked eggplant recipe.

Slicing eggplant from Taino Organic Farm for a delicious baked eggplant recipe.

Baked Eggplant

Eggplant Parmigianino is a great go-to at the farm because we have such a steady supply of eggplants. It is usually made with gobs of cheese, however we make a healthier version with tomatoes and pesto for flavor.

2 large eggplants GL

2 onions GL

¼ cup olive oil

3 cups finely chopped tomatoes GL

8 cloves garlic, crushed GL

¾ cup fresh pesto GL

1.)  Slice eggplants long ways, and lay on a baking tray. Sprinkle with salt and let sit for 15 minutes

2.)  Slice onions and slowly sauté in ¼ cup olive oil, over low-medium heat. Add 6 cloves garlic and cook until onions are soft and sweet

3.)  After the 14 minutes are up, pat the eggplant dry with a clean cloth (the salt helps to pull out the excess moisture from the eggplant)

4.)  In a bowl, mix together tomatoes, pesto and salt and pepper

5.)  Lightly oil a 9’ by 13’ baking dish with olive oil.

6.)  Lay the strips of eggplant in the dish, and layer with the tomato/pesto mixture like you would lasagna. If the eggplants are particularly large, you may need to add more tomatoes. Top with fresh pesto and bake in the oven for about 30 minutes, or until bubbly and delicious smelling.

Eggplant from Taino Organic Farm topped with fresh pesto made from aquaponic basil grown in eXtreme Hotel's own backyard.

Eggplant from Taino Organic Farm topped with fresh pesto made from aquaponic basil grown in eXtreme Hotel’s own backyard.

Variations:

Baked eggplant can be made with a ground beef Bolognese sauce instead of tomatoes and pesto. Both are delicious. If using a Bolognese sauce, keep it on the light side with lots of fresh tomatoes and onions, and lean meat.

Thanks to Kelsey Rush for the original recipes! Stay tuned for an amazing pesto recipe made from our organic, aquaponic basil!

Photos and post by Lynsey Wyatt.