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  • Creamy Cinnamon & Cardamom Hot Cocoa (+ homemade cashew milk)

    Hey! Hi! It is all of a sudden really, very cold. It snows, then rains...then freezes, etc etc. So, it is hot cocoa season / the season for all the warming comforting beverages.

    It is also the season of "giving", so, I'd like to chime in and remind to give to yourself the permission to not be perfect, and to also think about giving non-phyiscal "gifts". The gift of presence (in yourself and with others!), the gift of peace, the gift of calm, the gift of knowing all is well (despite all the stuff going on in our world).

    Also, the gift of nourishing hot cocoa, with the power of the rich cashew. Seriously satisfying. A seriously great way to explore the flavors of cocoa or raw cacao, and the power of plants. It excites me to know that this cup of entirely plant-magic (ok, minus the sea salt and water). The cashew milk is my go-to plant milk. I find that it froths the best, is the simplest to make with the least amount of waste created (no straining, no nut pulp!), and has a great mouthfeel/texture. The key, I think, is to remember that when heated, cashew milk does thicken slightly (pretty sure it is albumin proteins doing their thang, as they are heat-sensitive globular proteins). 

    You can use this thickening power to your advantage! But overall, I'd suggest a 1:4 ratio of raw cashews to water. When heated, this ratio is not cloyingly thick, but is not watery. A dash of sea salt, and perhaps sweetned of choice/a soft date added to the blender, and you're good to go. But, experiement with the ratios to find your ideal texture, flavor and viscosity.

    Cheers my friends; stay present, calm and cozy!

    PS: inspiration for this, and many a cozy beverage, comes from Laura at The First Mess. How spectacular! And also, for blending, I use my vitamix but rest assured, if you soak your cashews (I like to accelerate the process with hot water), you can totally use a conventional blender-just let it run for a few moments and taste for texture along the way....it is a journey-enjoy it! Lastly, my go-to milk frother (a gift from my Brazilian beau, because apparantly Latin America is way more up on their Nespresso game then the US) is this one. I LOVE IT.



    Cinnamon and Cardamom Hot Cocoa (or Mocha) + Cashew Milk // makes 4ish cups cashew milk + 1 serving of hot cocoa //

    Hot Cocoa:

    • 1 cup cashew milk (recipe follows), or your favorite milk
    • 1 1/2 tsp your favorite cocoa or cacao powder 
    • 1 large soft date
    • pinch sea salt
    • 1/4 tsp cinnamon
    • scant 1/4 tsp cardamom
    • splash vanilla (I use vanilla bean-infused rum)
    • optional: 1/4 to 1 cup of your favorite coffee or espresso, for a mocha

    1. put everything in a blender, and blend until smooth. 

    2. Froth with your favorite frother OR heat up the cocoa mixture made in step 1 in a small sauce pan or microwave for 30-ish seconds. 

    3. Pour into your favorite pre-warmed mug or over your favorite coffee/espresso. Enjoy immediately!

    Cashew milk:

    • 1 cup raw cashews, soaked either overnight or 10-15 minutes in hot water
    • 4 cups filtered water
    • pinch sea salt
    • optional sweetner or a date if desired

    1. combine all ingredients in a blender, and blend until smooth. Taste and adjust to taste. Store in a non-pourous container in a the fridge for up to 5 days. If the cashew milk is too thick upon refrigeration, add a splash of water to thin.



  • 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! 

  • Citrus + Spicy Root Smoothie

    I just inhaled 4 madarin oranges. I am eyeing another, but in efforts to save a few for tomorrow, I am distracting myself with this post!

    I did have plans to share an iced matcha latte for St. Patty's Day, with matcha being that vibrant green and all, but that fell through since my ice was not ready (!) this afternoon and I lack patience! Also, this smoothie is delicious and totally worthy of the tail-end of citrus season. I enjoyed many of these smoothies this winter, so thought sharing this combination was necessary, even though I am aware that we are all capable of producing delicious smoothie concoctions ourselves. Inspiration is always good!Ginger and turmeric are root rockstars, being good for just about everything. Don't believe me? Do 5 minutes of research on the interwebs, and I bet you'll be running to your grocery, ready to hoard all the ginger and turmeric roots. Beware: turmeric, dried or fresh, will stain EVERYTHING a cheery shade of yellow. Side Note: NATURAL TIE DYE!! 

    If you cannot find fresh turmeric (it CAN be a pain in the ass to find), use a quality ground variety. However, no excuses for the ginger. It is readily available in many stores now, so seek it out. I purchase my fresh turmeric and ginger root at the Willy (Williamson) Street Cooperative, and I do believe that it is produced locally. Win win!The homemade cashew milk below is super simple to make, and is also delicious in coffee, iced or hot. I highly recommend making it, as a batch will make you ~3-4 cups for future smoothies or other delicous nut milk adventures. Yep-I did say that. But the BEST part of using cashews for nutmilks? You don't need to strain it! Just be sure to thoroughly soak your nuts overnight :) 

    PS: if you just cannot muster to make your own cashew milk, simply use your favorite plant-based alternative. If you want, you may easily double or even triple the recipe. For extra protein-boost, add you favorite plant-based protein powder (I really like this one!). 

    PPS: random, but I STARTED MY FIRST BATCH OF KOMBUCHA, using this kit!!! Named my scoby Scooby. Don't judge. Overall, really happy with the kit, and the fact the NessAlla Kombucha is an amazing kombuchery (I made that word up) here in Madison. A friend and I went on a tour of their brewing facility, and I was totally inspired. I'll let you all know how my first batch turns out!



    Citrus and Root Smoothie // plant-based; vegan; gluten-free; oil-free refined sugar-free; soy-free option; nut-free option // makes 1 16oz smothie + 3-4 cups cashew milk //

    Cashew Milk

    • 1 cup raw organic cashews, soaked overnight in room temperature filtered water
    • 3-4 cups filtered water
    • 2-3 medjool dates or 1-2 TB liquid sweetener, like maple syrup or agave
    • Pinch sea salt

    Smoothie:

    • 1 cup cashew milk (or your favorite plant-based milk, using non-nut or soy milk if needed)
    • 1 whole orange, de-seeded if necessary and chopped into small pieces, OR juie of 1 whole orage if you do not have a high-powered blender and don't want to chunky, pulpy smoothie
    • 1/2" hunk of ginger, peeled
    • 1/2" hunk of turmeric, peeled
    • 1 frozen banana
    • big squeeze lemon juice
    • 1-2 TB hemp hearts
    • 2-3 handfuls organic spinach or 
    • Optional: Orange slices to garnish, 1 TB chia seeds

    1. Make the cashew milk up to 2 days ahead of time by soaking the cashews and dates in filtered water overnight. The next day, rinse and add to a blender, along with 3-4 cups filtered water with more creamy results by using less water. Add in a pinch of sea salt, if desired, and liquid sweetener if you choose to use it instead of dates. Blend until completely smooth, and pour into a container or jar with a lid. Refrigerate until needed, or use right away.

    2. To make the smoothie, simply combine all the ingredients, except any slices of orange for garnishing. Blend until completely smooth. Serve immediately.



    We came, we saw, and we made a SMOOTHIE!Which means...you blend. And drink. Enjoy!