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  • Homemade Toasted Coconut Milk + Chia Bowl

    Friends! It has been a while. I hope that lentil salad held you over...I sure enjoyed mine! Hmm, I have been on the hunt for a job, spent some time in a tiny cabin in the woods, enjoyed some fires, looked at the starts, drank a lot of kombucha (check out my new tab above for more on that new hobby of mine....), and have been otherwise enjoying my "bohemian" time to myself. And maybe talking to my SCOBYs when no one is around. Maybe. 

    I hope you have also found some time to nestle into your warmer-weather routine. I am feeling lighter, happier and more eager to move to my next steps. The first few weeks of April were tough for me, for whatever reason...be it the cooler weather snaps we had, the changing seasons, the pressures of finding a job. At any rate, I have concluded that a) the weather will warm, b) spring is amazing for starting new routines and c) I will figure out my future in due time. It is all just a matter of keeping my eyes set on my goals, and staying positive. Oh, and making/eating great food! I just feel so, so, SO much better when I do. Hence...this entire blog! But there is a balance...some days, I really don't want to be in the kitchen...I want to prep food for the next few days and be done. Other days, I want to hover over projects (uhh, ever try using a crockpot to ferment almond milk yogurt? HA!). Lately, it has been a challenge to find that balance, but a girl has got to eat!

    Enter: easy peasy breakfasts. When the weather warms, I find I have more energy, but am antsy. Enter: quick breakfasts like smoothies and overnight oats and chia "pudding". I know we've all read and/or tried and/or made one rendition, but here is my recipe for something a bit more...spectacular? After a mild obsession with Califia Coconut Almond Milk, I decided I should try to make my own. The result was amazing...and seriously tasty in this chia pudding recipe. Beyond making the milk and straining it, this comes together quickly. Want to make a double batch? Go ahead. You'll be happy you did, since you can top it with whatever you please: homemade or purchase granola, nuts/seeds, berries, cacao nibs, fresh fruit (hey-berry season is approaching!)...change it up each morning and you're belly will thank you. If you are rushed in the mornings, you can throw the pudding into a jar along with whatever toppings you want, put a lid on and go! See, NO EXCUSES for not eating breakfast, people!! PS: the milk, when strained, is perfect for iced coffee or teas...just sayin'.Three cheers for spring, chia seeds and toasted coconut!



    Homemade Toasted Coconut Milk + Chia Seed Pudding // makes approximately 4 cups of milk; chia pudding serves 2, or 1 very hungry human // plant-based; vegan; gluten-free; soy-free; refined sugar-free; oil-free //

    Toasted Coconut Milk:

    • 3/4 cup large flake or 1/2 cup small flake unsweetened dried coconut
    • 1/2 cup raw cashews or almonds
    • 1/2 cup coconut cream or coconut milk, either canned or refrigerated will work
    • 3 cups filtered water
    • small pinch sea salt (optional)
    • 1/2 tsp vanilla extract (optional)

    Chia Pudding:

    • 1 1/2 cups toasted coconut milk
    • 1 ripe banana*
    • 4 TB chia seeds
    • pinch sea salt
    • 1/4 tsp cinnamon
    • 1/4 tsp vanilla
    • optional toppings: berries, banana slices, whipped coconut cream, maple syrup, date syrup, granola, nuts/seeds.

    1. Preheat oven to 350F. Pour dried coconut onto a baking sheet, and toast for 7-10 minutes until deeply toasted but not burnt. Place the toasted coconut in a bowl or jar, and pour in the coconut cream or milk, and 1 cup of filtered water. Place in the fridge for at least 4 hours, up to overnight, to allow the toasted coconut flavor to infuse the coconut milk and water. *if you do not have or like bananas, you can simply omit but do note that this pudding will not be sweet; simply add a drizzle of your favorite liquid sweetener, like date syrup or maple syrup, if desired. Alternatibely, the banana can be substituted with 1 grated apple (use the coarse hole grate on a box grater), 1 peeled and mashed ripe pear, or 1/2 cup of your favorite sweetened yogurt variety, plant-based or moo-based, as desired. 

    2. Soak the cashews or almonds in filtered water for at least 4 hours, up to overnight, at room temp or in the fridge if it is hot in your kitchen. 

    3. Drain and rinse the cashews or almonds, and add to a blender. Pour the toasted coconut/coconut milk mixture on top, and then add 3 cups of filtered water, the sea salt and vanilla. Blend on high for a few minutes, or until the mixture is smooth and creamy. Strain through a nutmilk bag, if desired. If using this milk for smoothies, chia pudding, and oatmeal, straining is not necessary. If using for drinking or in coffee/tea, I recommend straining the particulates out. 

    4. Milk will keep for up to 5 days in the fridge in a covered container or jar. 

    5. To make the chia pudding: in a medium bowl or container, mash the banana with a fork until smooth.  Combine the remaining ingredients, except for the toppings, and whisk vigorously. I like to mix with a whisk, let the mixture sit for a few minutes, and then mix again to make sure the chia seeds don't all sink to the bottom. Cover and refrigerate overnight. If the mixture is too thick in the morning, or whenever you decide to enjoy it, simply stir in a splash of the toasted coconut milk. Top as desired, OR layer like parfait into a jar for an easy to-go breakfast or snack. Repeat as necessary and enjoy!



     Toasted coconut...obviously:Don't forget to soak your nuts. Har, har...

    .....Toasted coconut and cashew (or almond!) milk:

    And, a little mixing...waiting, then topping. Look at you...all...healthy and stuff! 

  • Re-vamped Almond Milk with Coconut Oil

    Sometimes we need to take a step back, and re-evaluate our progress, intentions or goals. Short term, long term...whatever. I am the type of person that likes habit...I like processes that stay (relatively) the same, and I don't like chaos. I hate messes (but I can make a pretty mean one in 10 seconds flat)...and I like to make lists. However, I am late for pretty much everything, forget what is on my list unless it is right in front of my face at all times, and get bored quickly. Really, I am a mess most of the times, and I really don't mean to upset or offend people with my craziness. Anyways-I was running last Monday evening, and noticed that my right knee started to hurt. About a month ago, a similar pain showed up. Well, to be honest, I think I had this coming. I have been on and off with my strength training, and its safe to say I have officially turned into a cardio junkie. Stuck in a routine, a rut...a habit. But what better of a time than spring to get back to the lifting and strength training routine? My goal is 3x's a week, and I think I can live with that in exchange for some healthy muscle mass again. I am going on two-weeks strong! And I may order some kettlebells...any thoughts on those? 

    I can live with that plan...I have determination to stick to it now that I see how I have sabotaged my running goals with...running...ha! But what I can't live with? Trying to figure out how a DSC will tell me all about the proteins in my caramel. But alas, I'll need to figure that out...since grad school and all that jazz...Balance, I am continually seeking it!

    Enter: my re-vamped almond milk recipe (conveniently just in time for iced coffee and tea season). 

    Not going to lie, it really was a good idea to add the coconut oil a few weeks back. I was baking and making almond milk simultaneously, saw the melted oil, and bam. The few added teaspoons lended a creamy factor, silky mouthfeel and also helped de-foam the almond milk. I also noticed that the almond milk settled less while sitting in the fridge. Good stuff all around. And, coconut oil is great for you. I don't think I need to go on and on about that here, but really-do check out the amazing properties of coconut oil. It is rich in medium chain triglyercides (MCT's), which are food rockstars. I always use organic, virgin coconut oil. Don't like coconut? Well, try it again here. You can't taste it in this almond milk, I promise. I think the 1 cup to 1-1 1/2 teaspoon ratio is pretty good, and the heat of the blending will help melt room-temp coconut oil, so no need to liquify. A tasty way to get healthy fats into your diet? Sounds awesome to me. 

    Feel free to sweeten naturally with a few soft dates (or simply soak those rock-hard ones you know you have lingering in your pantry or fridge...), or use a TB or two of you favorite natural sweetener (maple syrup, agave and honey). Coconut sugar and sucanant work in a pinch, too. Or, just leave this stuff plain without any added sugar-your call. I hear blending in a whole vanilla bean is mighty delicious. And I won't get upset if you add a TB or two of your favorite cocoa powder (or even raw cacao powder!), just keep in mind that you may have to compensate for the cocoa's bitterness with a touch more sweetener-taste and adjust as you see fit. 

    Notes: this recipe also works beautifully with cashews. Simply substitute 1 cup of cashews for the almonds, and proceed with the recipe as written. The almond pulp can be used in a variety of ways, and even frozen for prolonged use. Granola, baking, oatmeal...a simple search, and you'll find a myriad of wonderful blogs and recipes that describe how to use it! 

    My nutmilk bag is from Zimtal. I purchased it on Amazon, and I am so glad I did! I highly recommend it (that is totally my own opinion, too). After 1 year of use (and making at least 20-30 batches of plant-based milks), it has held up very well. Just be sure to thoroughly clean with soap, rinse well with water, and dry completely before storing. It can also be used for straining juices, and sprouting. So much fun with one bag! Yeehaw! I have read that using cheesecloth over a fine-mesh strainer can also work, but I haven't tried it..so I can't attest to that method.  



    Coconut Oil Almond Milk // makes 4 cups //vegan; gluten-free; refined sugar-free; sugar-free option; soy-free; paleo//

    • 1 cup raw almonds
    • 3-4 cups filtered water (use less for a more creamy milk; I like 3 1/2 cups)
    • 1/2-1 tsp sea salt 
    • 1 1/2 tsp coconut oil

    optional:

    • 1-4 tsp liquid sweetener or choice, or 2-4 soft or soaked firm dates
    • 1/8-1/4 tsp cinnamon
    • 1 tsp vanilla or 1 vanilla bean
    • 1-2 TB unsweetend cocoa powder or raw cacao powder

    1. Soak the almonds in filtered water for up to 12 hours, 4 hours at a minimum. You can also soak the dates if they are firm.

    2. Rinse almonds, then add to a blender with the 3 to 4 cups filtered water, and remaining ingredients. Blend (for conventional blenders, this may take 2-3 minutes...patience is key and rewarded!). Pour contents through a nutmilk bag (or I hear cheesecloth over a fine mesh strainer can work too, but I haven't tried it). Taste, adjust sweetness, salt, vanilla, and cinnamon if desired.

    3. Rinse nutmilk bag, placing almond pulp into a bowl or container, and return the almond milk to the blender. Blend to incorporate any added optional ingredients. Pour contents through the nutmilk bag for a final strain. Store the milk in a glass container with a tight-fitting lid. You'll need to shake it a bit before using, as it will settle. Use in recipes that call for milk, or enjoy plain with ice, blended in smoothies, or with your favorite hot or iced tea and coffee. Be sure to enjoy within 3-4 days, and store in the fridge. 



    Everything you'll need, minus nutmilk bag, blender, storage jar optional add-ins above.

    The almonds after soaking for ~4 hours (ps: thses make for a great snack too, since soaking almonds makes it easier for our bodies to get nutrients and such from these guys)

    The finished product + some that wouldn't fit into the jar. So, cinnamon + ice cube seemed like a good idea.

    And thats a wrap! Enjoy in your favorite beverages (maybe not a gin and tonic, ok?), dunk your favorite cookies in it, or just drink it plain. Also, don't inhale cinnamon chunks off the top...