This Vanilla Cashew Milk recipe is a revelation for me. Some of you know of my “milk conundrum”. That is, my long time battle with what kind of milk to take in my coffee. I used to use fat free organic dairy milk. If you don’t know what that was a bad choice read this post.
I switched to store bought organic almond milk. I follow the rule of not using anything with ingredients that I cannot pronounce…almond milk was my only exception. Why not make my own my own you ask? Because it’s grainy and separates in my coffee and I refuse to be annoyed before 7am. So then I went to grass-fed whole milk. This didn’t quite sit right either, as I try to lessen my environmental impact and eat vegan much of the time.
I went back and fourth for a long time. Then the “ahhhhh ha” moment came. Cashew milk was the answer! Creamy, rich, vegan, easy to make, no straining and it doesn’t separate in my coffee…victory! You can make it plain for universal applications or put vanilla or other fun stuff in it.
Creamy Vanilla Cashew Milk
Ingredients: 1/2 cup raw cashews, soaked in water to cover for at least 4 hours 1-1/2 cups filtered water 1/2 teaspoon vanilla powder* or 1 teaspoon vanilla extract (more…)
I found the inspiration for recipe through a really amazing foodie website called Food 52. The pics are to die for and the recipes are mouthwatering. Bread gets a bad rap these days…sad to say. This bread however is healthy, gluten free, easy and ridiculously deelish. I have made a few tweaks but it is basically the same and totally worth the short time it takes to make it!
Gluten Free Powerhouse Bread
1-1/2 cup rolled oats (gluten free if this is a concern) 1 cup raw sunflower seed kernels (not in the shell) 1/2 cup chia seeds 1/2 cup nut of your choice 4 Tablespoons psyllium husks* 2 Tablespoons ground flax seeds 1 teaspoon Himalayan salt 1-1/2 cups room temperature water 3 Tablespoons melted coconut oil 1 Tablespoon maple syrup or honey
Makes 1 loaf
Line a silicon loaf pan or a standard loaf pan with parchment. In a medium mixing bowl combine all dry ingredients, stirring well. Whisk water, coconut oil and maple syrup together in a measuring cup. Add this to the dry ingredients and mix until everything is incorporated, if the dough is too thick and hard to stir, add one or two tablespoons of water until the dough is manageable.
Transfer the mixture to the prepared loaf pan and smooth out the top with the back of a spoon. Let the loaf sit out on the counter for at least 2 hours, up to overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it or lift the parchment.
Preheat oven to 375°.
Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place the loaf in the parchment directly on the rack and bake for another 30 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
Store in a tightly sealed container for up to five days. This bread freezes well also – slice before freezing for quick and easy toast!
Tips & Notes~
Add some dried cranberries, raisins or other chopped dried fruit.
Caraway seeds and some caramelized onions are also a nice addition to make a rye-flavored bread.
*Psyllium husk can be found online or in the supplement area of most grocery stores.
Fall is here! There is no better way to celebrate the beginning of the season than with these muffins. They have all of the fall flavors, but are grain-free. Enjoy!
Grain Free Pumpkin Cranberry Muffins
Ingredients: 3 pasture raised eggs 1/4 cup coconut oil 1 cup pumpkin puree 4 medjool dates, pitted (or 8 small dates) A piece fresh ginger the size of your thumbnail 3 Tablespoons coconut sugar or 15 drops of stevia 1/3 cup coconut flour 3/4 teaspoon cinnamon 1/4 teaspoon Himalayan salt 1/2 teaspoon baking soda 1/2 cup walnuts, toasted and chopped, plus more for the top 3/4 cup fresh or frozen cranberries, chopped
Makes 8 muffins
Directions: Place eggs, oil, pumpkin, dates, ginger and desired sweetener in a blender and blend on medium-high until well combined and the dates are broken down. Add in coconut flour, spices, salt and baking soda and blend gently until smooth. Transfer to a bowl and fold in walnuts and cranberries.
Scoop batter into a lined muffin pan and top with more walnuts if desired. Bake at 350° for 20-22 minutes until the top springs back to the touch. Cool and serve!
Tips & Notes~ Use 1/2 cup dried cranberries or raisins in place of the fresh.
Substitute 2 medium ripe bananas for the pumpkin, you may want to decrease the sugar to 2 tablespoons.
I’m not the biggest breakfast person. I know that it is the most important meal of the day, and I realize that as a health food professional I should be more diligent. But tell this to my appetite. I am a yogi and you are not supposed to eat 2+ hours before practicing yoga and I don’t like to eat before my 1 precious cup of coffee in the am (organic with fresh cashew milk mind you). So I go with such things as a simple slice of Ezekiel bread with homemade nut butter or something fun and unique like this awesome avocado recipe below. Fast and healthy and pretty darn good if I do say so myself!
Toast the bread. While it is toasting roll the avocado with your hand on a cutting board to soften. Cut in half and scrape out the inside into a bowl. Mash with a fork and add a squeeze of lime and set aside.
When toast is done, spread 1 teaspoon of miso evenly over the bread. Top with the avocado and sprinkle with the seaweed and eat!
Tips & Notes~
Add some sliced red onion, ripe tomato or your favorite hot sauce on top.
An egg fried in virgin coconut oil is amazing.
For a BLT type of effect~ slice some tempeh thinly and pan fry in coconut oil until crispy and serve on top of the toast.
During my trip to Idaho over the last month I experimented a lot with coconut flour. I LOVE it! It’s high in fiber, gluten free and has a delicious nutty flavor. The trick is that because of the high fiber it is quite drying so use 1/3 cup for every 1 cup of regular flour required. My clients are huge fans of sweet breads, and warm in the morning (frankly who isn’t?). This recipe I concocted is one of my faves so far. Experiment and enjoy!
Grain Free Banana Blueberry Coconut Muffins
Ingredients: 3 large pasture raised eggs 1/4 cup coconut oil 2 medium-large ripe bananas 4 medjool dates, pitted 2 Tablespoons coconut sugar or 10 drops of stevia 1/4 cup coconut flour 1/4 teaspoon Himalayan salt 1/2 teaspoon baking soda 1/2 cup walnuts, toasted and chopped, plus more for the top 1/2 cup fresh or frozen blueberries Shaved coconut flakes or more nuts for the top
Makes 6-8 muffins
Directions: Place eggs, oil, bananas, dates and desired sweetener in a blender and blend on medium speed until well combined.
Add in coconut flour, salt and baking soda and blend on low until smooth. Transfer to a bowl and fold in walnuts and blueberries.
Scoop batter into a muffin pan lined with muffin papers (optional) and top with more walnuts if desired. If you like the “muffin top” the fill the cups up to the top. If you want them a little smaller fill 3/4 of the way. Bake at 350° for 20-25 minutes until the top springs back to the touch. Serve!
Tips & Notes~
Use any kind of nut or any kind of berry.
Add some powdered ginger or cinnamon for a little spice.
1 1/2 cup whole wheat flour or gluten free flour 1/2 cup wheat germ or ground flax 1 teaspoon baking soda 3/4 teaspoon himalayan salt 1 teaspoon cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1-1/4 cup pumpkin puree 1 cup coconut sugar 2 large pasture raised eggs or 2 flax eggs* 1/3 cup virgin coconut oil, melted + more for the pan 1 teaspoon vanilla extract 1 cup fresh or frozen cranberries, roughly chopped 1 cup pecans, chopped 1/4 cup raw sunflower seeds (optional)