Genmaicha Soaked Dates with Coconut Yogurt Parfait
1 cup halved and pitted dates
3 to 4 teaspoons of The Genmaicha steeped in 8 ounces hot (but not boiling) filtered water
2 cups coconut yogurt (We love Anita’s or see recipe below)
Black sesame seeds
Place dates in a small mixing bowl and submerge in the hot steeped tea. Let sit 5 minutes and then strain, reserving soaking liquid. The reserved tea can be used to thin out the honey and tahini for topping each bowl. (Or dilute with a bit more hot water and drink!)
Divide coconut yogurt into individual bowls and top with tea soaked dates, a sprinkling of sesame seeds and a drizzle of tahini or honey, if using.
Serves 4 to 6
2 (15-ounce) cans full-fat coconut milk or 2 cups fresh young coconut meat
1 to 2 teaspoons coconut sugar or maple syrup (optional)
1⁄2 cup filtered water or coconut water (optional)
2 probiotic pills or 2 tablespoons store-bought coconut yogurt
If using coconut milk, refrigerate cans overnight. Open them and scoop out the cream into a large saucepan. discard the coconut liquid (or reserve to use in smoothies, tonics, or when cooking grains or oats). Add the sugar or syrup to the pan now (if using). If using fresh coconut, combine coconut meat and water together in a high speed blender. Blend until smooth and transfer to a large saucepan.
Gently warm over medium low heat. Stir often. When the cream reaches 100°F, turn off the heat. Open and empty the probiotic pill or yogurt into the pan, then mix well. Transfer to a quart size sterilized jar with a lid. Place in a dehydrator away from the heating element. Dehydrate at 105°F for 8 to 12 hours, or until the desired level of fermentation is achieved. Refrigerate for at least 4 hours to set before enjoying. Makes 2 cups.
Note: To incubate without a dehydrator, wrap the jar in a towel and place it in an oven (with just the pilot light off) for 12 to 24 hours.