It’s so easy to make almond milk at home, why wouldn’t you?
The most difficult thing is to remember to soak the almonds overnight. Once you start making your own milk on a regular basis, you’ll get into a rhythm. There is not one bit of this that is hard to do.
The ingredients are few, recognizable as real food and delicious.
Almond Milk, lightly sweetened
To make 5 cups:
1 cup raw almonds, skin on
Water to cover for initial soaking; about 4-5 cups (this water gets discarded)
4 cups water – to make the milk
3 Medjool dates, remove the pits
1 teaspoon vanilla extract
pinch of salt
Place the almonds in a bowl, cover them with fresh water. Cover the bowl and allow the almonds to soak for 12-24 hours.
Drain the water and use it to water some plants.
Add 4 cups fresh water, pitted dates, vanilla and salt into a high-powered blender. Secure the cover and turn on high. Allow it to run on high for 2-4 minutes, depending on the power of your blender. If you are using a vita-mix, use the lower time to 2 minutes, more generic style blenders, process for a longer time.
Use a wire mesh strainer over a bowl to strain the milk from the solids. Using a rubber spatula or bowl scraper,work the almond, date pulp around the wire strainer until it’s as dry as you can get it. Save this for another use, after all it’s just ground almonds, dates and vanilla.
Pour the milk into a pitcher or milk jug and refrigerate until well chilled.
This milk is very lightly sweetened and is the consistency of whole milk. If you want it thinner, add more water, thicker, use less water. Same with the dates for sweetening.
You want chocolate Almond Milk? Add organic dark coc
oa powder with the dates. Simply amazing.
Once you try this homemade almond milk, you’ll be so spoiled! Read the labels on a store-bought almond milk. Which would you prefer to drink and give to your family?
The ground almonds and dates left over from the process make nice cakes and cookies. I’ve used the almond debris to replace zucchini in zucchini brownies with great success.
I’ve made Chocolate Almond Cherry Ice Cream and no bake almond butter, date and oat balls.
How do you use the almond debris left over from the milk? I’m getting fat from the cakes and cookies!
#almondmilk #makeyourown #makealmondmilk #almonds #noprocessedfood #wholefoods #vegan #nondairymilk #nutmilk
#makenutmilkathome #healthyeating #wellness
Fall is in the air!
A nip in the morning, time to grab a light jacket.
Here is a quick listing of what’s in season now.
These are the things you should be seeing in the markets, things that are growing locally.
Click on the links for recipes and other great information while you read the list!
Beets – get some baby ones and roast them. So delicious! Pickle some for later. Ummm
Bok Choy – debuts mid month! Make a refreshing salad of crisp stir-fry
Cabbage – plenty on hand until mid December. Try your hand at making Sauerkraut or Kimchee
Cherry Tomatoes – these juicy gems will be gone by November. I’ve witnessed my plants slowing way down in production. Enjoy them now!
Collards – A year round favorite green. Make some cornbread, cook up some pinto beans, add simmered collards and YUM! You’ve got quite a meal.
Cucumbers – are saying good bye. As in days of yore, if you haven’t put up your pickles yet, you’re almost out of time!
Greens – Like cooler weather so there should be a good selection through mid December. Time to fortify.
Herbs – There are many you will find in the markets. They are quite easy to grow so you should consider a small container of herbs for your kitchen.
Indian Corn – for decoration
Lettuce – makes another quick season before it gets too cold.
Muscadine Grapes – nearly gone. Freeze some for holiday punch bowls and drinks. Crush, simmer and extract the juice. Make sorbet to die for. Definitely worth doing
Mushrooms – you should be seeing a nice supply through the end of November
Napa Cabbage – shows us a quick cool season until mid December when the deep cold sets in with shorter sunlight hours
Peanuts – Seems these are always available
Pears – Nice juicy pears are around until the end of October. Poach a few, can a few more for winter treats.
Persimmons – The perennial Fall Favorite to those who like them. Honestly, I don’t get it.
Radishes – There should be a bunch of radishes this month. I love the French Breakfast Radish. Yeah.
Raspberries – Fresh and short lasting. Enjoy them, freeze them but that’s just not the same as fresh. Gotta love those little seeds!
Romaine – Another lettuce for the Fall season. Practice your Caesar Salad skills.
Snow Peas – Toss some into your Stir-fry, I like to snack on them like chips. So crisp and delicious!
Spinach – Add just a pinch of fresh grated nutmeg to your spinach for an awesome flavor compliment. Just a small pinch is all you need.
Sweet Potatoes – Available all year.
Turnips – add some to soup, mash some with your mashed potatoes. Toss some into your greens as they cook. My favorite, Pickled Turnips!
This, is the list for the Piedmont area of North Carolina.
What’s growing where you live?
#localfood #eatfresh #healthyeating #freshfood #seasonalfood #localfarmers #farmersmarkets #freshfruit #freshvegetables #whatsinseasonnow
This is a delicious way to serve a whole roasted cauliflower. Instead of drying out in the oven, the spicy yogurt dressing serve as a marinade and a tasty barrier holding all the yummy juices inside.
The yogurt dressing will turn golden brown when the cauliflower is done. Pierce carefully with a slim knife to test for tenderness all the way through.
Do not over-cook, you don’t want the vegetable to fall apart and be mushy.
Each head of cauliflower will serve 4 people generously, 6-8 as a side dish.
This would make a fun “roast replacement” for any vegetarian (not vegan due to the yogurt) meal.
Here’s what you need:
Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing
1 head cauliflower
2 cups plain Greek yogurt (or drain plain yogurt so it is nice and thick.)
Zest and juice from 1 lime, more if your taste prefers
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons kosher salt
1 teaspoon black pepper
Preheat the oven to 400°F.
Line a small baking sheet with parchment paper. Set aside.
Trim the base of the cauliflower to remove any green leaves; trim so it sits flat.
In a medium bowl, combine yogurt with the lime zest and juice, chili powder, cumin, garlic powder, onion powder, salt and pepper.
Spread the mixture all over the cauliflower; use a brush or your hands to smear the marinade evenly over the surface. Save any extra for serving later.
Place the cauliflower on the prepared baking sheet and roast for 40-45 minutes in a 400°F. The surface will be dry and lightly browned. The marinade will make a crust on the surface of the cauliflower.
Place the cauliflower on the serving platter and cool for 10-15 minutes before serving.
Serve any extra yogurt marinade on the side of the roasted cauliflower; add good quality bread and you’ve quite a meal.
Try this for Meatless Monday!
#wholeroastedcauliflower #roastedvegetables #cookingvegetables #cauliflower #meatlessmeals #meatlessMonday #vegeterianmaindish
Here is a quick run down on Eating Fresh – What’s in season now, September 2014.
Every where you look, people are trying to eat better.
To be an educated eater, you need to be aware or what fresh #fruitsandvegetables are available according to season.
Simply going to the grocery store or that busy farmers market on the corner isn’t a good way to determine what is in season. Food gets shipped in from all over the world so the availability seems season-less.
Knowing what is in season and that winter would be the “bleakest” food season; you can prepare and plan to have a pantry full of amazing things. But that’s another discussion.
Summer is winding down, days are getting shorter. Tomatoes are in full swing, melons are ripening on the vines.
Okra is growing over your head the plants have become so tall!
Here's what you can buy fresh from the garden in September:
Click on the hyperlinks to get fun, interesting ideas and recipes.
- Apples- are coming in, crisp and fresh! Look for more varieties in the market as fall progresses.
- Blackberries- soon to be gone! Make some Blackberry Sage Jam for a cold winter morning.
- Cabbage – a good winter staple
- Cherry Tomatoes – great for salads, snacking, roasting or sauté – abundant now through first frost
- Collards – Simply an amazing green to simmer and eat with beans and cornbread, ’nuff said! Don’t forget the hot pepper vinegar!
- Cucumbers- until first frost, time to make some pickles. Here’s a primer to get you going.
- Figs- get them quick! They are almost gone. Fig and lemon jam will capture their essence, or simply do whole figs in syrup. Wrap them in prosciutto. . .
- Green Onions I find they winter ok if you grow them yourself. For fun, try sprouting the root end again by putting it is a small glass of water, it grows!
- Greens- Easily available, get baby varieties to eat raw
- Herbs- easily available in most varieties. Mint may be dying back, Basil is trying to seed. Freeze fresh herbs in ice-cube trays for winter use.
- Indian Corn- begins to hit the market through October
- Muscadine Grapes- Short season, all-time favorite regional treat. Freeze some for Halloween, use them as ‘eyeballs’ in the punchbowl or drinks.
- Mushrooms- Late summer varieties rich flavors!
- Mustard Greens- start coming in mid-September. Try some for a spicy different taste.
- Peaches- leaving the market soon. Get your fill now! Make some fresh peach ice cream this weekend and serve it over warm peach cobbler or pie.
- Peanuts- a year round favorite, raw, roasted or boiled.
- Pears- the best pears are just starting to show up. Pears will only be here a short while, through October.
- Persimmons- tricky to get just right, those who do love them!
- Pumpkins- YAY! I adore pumpkins, eating and decorating and carving, flesh seeds and all! (Check out the links! You’ll have fun, promise!)
- Raspberries- Almost gone until next year. Freeze some.
- Snap Beans- Coming to an end of the season. I adore green beans and freeze some for winter. I think canning them makes them to soggy.
- Yellow Squash- I know some aren’t sorry to see these go. Still available through mid October.
- Sweet Corn- the symbol of summer, gone by the middle of the month. If you haven’t yet, grill you some corn on the cob for dinner.
- Sweet Potatoes- Available year round although some specialty varieties come and go. I adore the garnet type from mid summer.
- Tomatoes and Tomatillos- Through first frost. Be sure to get the green ones at the end of season to make chow-chow!
- Watermelon- Another summer classic about to depart as fall descends.
- Zucchini- only through the end of September. Shred some and make some Brownies!
I hope this helps. If you’re at the market and see things that really don’t seem right, like strawberries in September, ask where they came from and how they were grown. Leave them behind if you don’t like the answer.
Use your dollar to vote for better food and health with every purchase you make.
How do you eat, do you follow seasons? Buy Local? Please comment below and tell us how you plan your meals.
The What to Eat Now – October will be out soon. Subscribe to Spoon Feast so you are sure to get it! Use the subscription button on the right.
#eatfresh #seasonaleating #localfood #fruitsandvegetables #foodinseason #supportfarmers #eatlocal #seasonalfood
I was out and about yesterday and when I came home, I found this on my doorstep!
Amazing garden fresh vegetables just picked from the garden a couple of hours earlier.
These vegetables were grown from the seed, mulched and grown totally organically by Robert’s sister, Shelton, who lives in Boone, NC, up in the mountains.
This explains why she still had broccoli! I was overjoyed at the bounty:
Russet potatoes, garlic onions, red onions, broccoli, green and purple peppers, tomatoes and what looks like a purple tomato, green beans, red cabbage and green cabbage; it is an amazing gift.
We had just bought corn, kale, collards, arugula and spinach at the farmers market so we will be eating quite good this week.
Thank you Shelton!
These were just in time for a cold day in July, needless to say, I made some amazing vegetable soup.
Garden Bounty Vegetable Soup
TIP: Cut all the vegetables about the same size. Use different shapes for visual interest. Remember everything needs to fit on the spoon, not hang over.
- 1/4 green cabbage, chopped fine
- 1 large onion, cut into small dice
- 2 carrots, sliced
- 3 red potatoes, diced
- 1 medium zucchini, diced
- 10 green beans, sliced
- 2 broccoli crowns, separated into florets
- 2 large cloves of garlic, smashed
- 1 can organic diced tomatoes
- 1 can dark red kidney beans
- 1 cup lima beans
- 1 ear of corn, cut it off
- Enough water to cover the vegetables
- 1-2 bay leaves
- 1-2 Tablespoons salt, to taste
- 1 Tablespoon fresh ground black pepper
- 1 splash Texas Pete Hot Sauce
Chop it all up, sweat (cook without browning) the onions, carrots and cabbage, once these vegetables are tender, add the rest of the ingredients.
Bring to a boil and then turn down the heat and simmer until the vegetables are done. Adjust the seasonings and serve.
French Toast Stuffed with Goat Cheese and Slathered in Blueberry Sauce is delicious and nutritious although not diet food. This dish came to me while trying to use up some things to make room in the refrigerator.
I make 95% of the bread we eat and typically use lots of grains in the loaves. We buy organic eggs from the farmers market and the blueberry sauce is made from a batch of berries I bought to make a pie but never did. So instead of the berries going bad (I couldn’t believe no one ate them!) I made a sauce. The recipe is below and is very simple.
Goat Cheese Stuffed French Toast with Blueberry Sauce
- 4-6 slices of good quality, nearly stale bread
- 1 large egg
- 1/4 cup unsweetened almond milk
- 1 tablespoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Pinch of ground nutmeg (fresh ground is best!)
- 1 tablespoon oil or just enough to coat the bottom of the pan
- 1 ounce of fresh plain goat cheese for each serving
Mix all the ingredients, except the bread, in a flat pan. Place the sliced bread in the egg mixture, turning to coat. Let the bread sit in the mixture so it can soak it all up.
Heat a pan large enough to hold all the slices, place the soaked bread in the hot pan and cook until each side is golden brown.
Place the French Toast on a warm plate, immediately spread the goat cheese on one side of the bottom slice, top with another slice of hot French Toast.
Pour Blueberry Sauce all over and serve.
This is soooo good! And made with whole grains so you will feel full and had great energy all morning.
Like I said, not diet food, but whole, real food.
I hope you try this recipe and enjoy every bite.
- 1 pint of fresh or frozen blueberries
- 1/2 cup organic sugar
- 1/4 cup water
- Pinch of salt
- Dash of cinnamon or zest from 1/2 lemon (Optional)
Wash and pick through the blueberries. Discard and soft, moldy or squished berries, leaves, stems and twigs. Combine everything into one pan and bring it to a boil. Simmer for about 10-15 minutes, until its thick. If you want the sauce smooth, put it in a blender or use an immersion blender to puree the sauce to the desired consistency. I like mine to have a few whole berries left in it. You can always choose to put some fresh berries with it when you serve it too.
This sauce is great on this decadent French Toast and over pancakes, ice cream and even over grilled salmon. Treat yourself and try that one!