Now what do you do with several days worth of accumulated coconut pulp from making coconut milk? In a vague attempt to make something other than macaroons with it, I came up with this taco-ish pate that went very nicely into a collard wrap with some diced tomatoes - served with a cold glass of coconut milk, of course.
Insofar as I can tell, without having done all that much research into candida or food combining, it should be pretty candida-cleanse friendly and relatively well-combined (I question the coconut pulp with the avocado, but I figure the pulp is pretty much just fiber at this point, right? Thoughts, anyone?) At any rate, it digested pretty well for me personally.
1/2 lime, juiced
splash of nama shoyu
chili powder to taste
cumin to taste
handful or two of coconut pulp
1/2 tomato, seeded and chopped
1 collard leaf, prepped for wrapping
1. Mash up your half an avocado with the lime juice, nama shoyu, chili powder and cumin.
2. Add some coconut pulp and mash away until you get a nice pate-like consistency (or whatever consistency you like...)
3. Spread the pate onto your collard leaf.
4. Top with chopped tomato.
5. Wrap it up and eat over the sink (or a plate, I suppose, if you REALLY wanted to...)