Homemade Almond Milk

The new alternative milk craze (almond/cashew/hemp/coconut and good ‘ol rice or soy) is in full gear. These products take up nearly an entire aisle of Whole Foods (or your local equivalent)! This is a good thing for those of us who don’t do well with dairy - it allows us to try different varieties of nut milks and have some non dairy milk on hand in case of a culinary emergency. However, the commercial brands, even the best of them, contain some or many undesirable preservatives (think carageegan) to keep them fresh for a longer shelf life. It really is incredibly easy to whip up some homemade almond milk if you have a good recipe and a high-powered blender. And trust me, once you go homemade, you will never want to go back to commercial.

EASY AND SUPER DELICIOUS HOMEMADE ALMOND MILK

YIELD: 3.5 CUPS
PREP TIME: 10 MINUTES

INGREDIENTS

1 cup raw almonds, soaked in water

3.5 cups filtered water

1-2 pitted Medjool dates

1 whole vanilla bean chopped (or 1/2-1 tsp vanilla extract)

1/4 teaspoon cinnamon

small pinch of fine grain sea salt, to enhance flavor

DIRECTIONS

Place almonds in a bowl and cover with filtered water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours.

Rinse and drain the almonds and place into a blender along with 4 cups filtered water, pitted dates, and chopped vanilla bean.

Blend on highest speed for 1 minute or so.

Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This is a tad labor intensive and messy, but trust me, it is worth it.

Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine.

Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using, as the mixture separates when sitting. Enjoy!

Bonus: The leftover almond meal is great for gluten free baking recipes- I also use it as a filler for homemade veggie burgers and salmon patties.

Avocado, Spinach & Date Smoothie

This creamy and delicious treat is packed with omegas, niacin, zinc, protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese and healthy fats that will keep you satisfied for hours. The Coconut, flax and chia all have anti-inflammatory properties that keep your body in balance and leave you feeling cleansed and nourished.

INGREDIENTS

2 Cups Coconut Water

1 Cup Spinach

4 dates (pitted)

½ large or 1 small Avocado

½ tsp Flax seeds

½ tsp Chia seeds

Crushed ice as desired

All ingredients can be mixed together in a high powered blender.  If a Vitamix or other high powered blender is unavailable, make sure to grind the seeds and finely chop the dates prior to mixing.

Say What? There’s Dairy in my Indian Food?

You’d think I’d have learned by now. One would assume that after eating dairy free for three years I would know to ask restaurants if there are any secret milky ingredients or definite no-nos in my dinner that are not mentioned on the menu. I assumed that because so many vegetarians and vegans I know eat Indian food, I could safely order an Indian dish or two and not worry about it. I also assumed, incorrectly, that since Indian food follows Ayurveda, translated as the “traditional medicine" of India and known as the sister science of yoga, it would be dairy free. Enter ghee, clarified butter made from cow’s milk. As I learned from Cooks Illustrated last month, ghee is from South Asia and is used in most Indian (as well as Bangladeshi, Nepali, Sri Lankan, and Pakistani) cuisine as a base for many dishes. Here is what you need to know about ghee: Ghee is composed almost entirely of saturated fat, which is the good fat that we all need. Ghee has a very high smoke point and doesn't burn easily during cooking. Because Ghee is composed of short chain fatty acids, it metabolized very readily by the body. Therefore, ghee might work for you if you are cutting out casein, the protein found in dairy. But, if you have an issue with lactose and you eat some ghee, you might as well chomp on butter. For me, lactose is the enemy. Cutting dairy out of my diet has been amazing for my wellbeing, but since I quit it, having even the smallest bit of lactose can send my body into a fit of rage. So, last night when I went to our local Indian restaurant to pick up dinner, I asked if they used ghee in any of the dishes we ordered. The woman told me that they do not use ghee, rather, they use vegetable oil. Ok, not as authentic, definitely not as healthy given the trans fats, certainly not Ayurvedic, but for me, better than ghee. When I explained to the restauranteur why I asked the question, that I did not eat dairy, she said, “oh. Well, our curries all have cream in them”. Whoa! Who knew that for so many years I was not eating simple ghee, but cream- the creme de la crème of intestinal irritants?!? I wondered how many times I’ve eaten dairy inadvertently and why I was unable to detect it. I suppose I always chalked it up to my body’s natural cycle of having good days and bad days and contributed pain and other symptoms to factors that I could not isolate. Now, I know better. Even the most health conscious among us can get into trouble when we make assumptions. And you know what they say about assumptions . . .So now I just ask. I got my meal made sans cream. It was delicious.

Soothing Vegan & Gluten Free Butternut Squash Soup

As the weather begins to chill, try keeping your body warm with some comforting soup. I love Butternut squash for its delicious flavor, brilliant color and wonderful health benefits. This recipe is simple to make and soothing for the body with its healing and delicious spices.* You will want: Butternut Squash - 2 medium or 1 large 2 medium-large sweet yellow or white onion 2 large or 3 medium cloves of garlic 4 sage leaves 3 thyme sprigs 1 teaspoon freshly grated ginger 1 teaspoon cinnamon 1/2 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon cardamom 16 oz vegetable broth (more or less depending on how thick you like your soup) 1/2 cup- 1 cup olive oil 1/2 teaspoon sea salt cracked black pepper to taste

Put the whole squash in the oven at 425 to roast, about 40 minutes, until tender. It is finished when your fork can easily slide into the squash and the skin will be well done. While the squash is roasting, chop and saute onions in enough olive oil to coat the pan. Cook until translucent or even burnt, depending on your taste. Add garlic, crushing it first to maximize its flavor. Peel skin off the squash, remove the seeds and add to onion and garlic mixture. Add vegetable broth and remaining ingredients. Cover and let simmer on low for 10-30 minutes, adding more broth if needed. Puree with hand held device or mix in blender and serve!

*Try not to be overwhelmed when you see the amount of spice I've added to this dish. You can add more or less of each ingredient, take out what you don't like or add your own that I didn't suggest. Each time I make this soup I try different flavors depending on my mood, what my body is craving and what I have on hand!

Delicious Vegan Smoothie: Berry, Coconut & Cacao

Before you run out the door in the morning, find a moment to make a quick, beautiful, delicious and vitamin-enriched smoothie. Here is one of my favorite gluten-free and vegan combinations – blueberry, raspberry, cacao nibs and coconut. Pour 2 cups coconut milk or almond milk into blender then add ½ tsp cinnamon, ½ tsp probiotics, ½ cup shredded coconut, 1 tsp of cocoa powder or cacao nibs. Toss in 1 cup of fresh blueberries and 1 cup of fresh raspberries (if it’s no longer berry season, try frozen organic berries) Top it off with 1 tsp local raw, organic honey. Blend and pour

Tip 1: Coconut milk makes a luscious base for dairy-free smoothies -just make sure to see our product list for carageenan free brands- or make your own coconut milk if you feel so inspired. Tip 2: Add your supplements or powders into the liquid first so they have a chance to dissolve (see my smoothie boosters) Tip 3: If you use frozen fruit, crush the frozen berries first (I would thaw them first if you have time), and then add your other ingredients.