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…)
1 cup nuts such as walnuts, pecans or almonds or a mixture of 1/2 cup sunflower seeds or pumpkin seeds 1/3 cup chia seeds 1/3 cup coconut flakes 1 heaping packed cup pitted dates 1/2 cup dried cranberries, raisins or dried cherries 1/3 cup sweet cacao nibs (optional) 2-3 Tablespoons filtered water, as needed A pinch of Himalayan Salt
Makes 8 bars or 12 balls
Place the nuts, chia seeds, coconut flakes and sunflower or pumpkin seeds in the bowl of a food processor fitted with the metal blade. Process until the mixture is the texture of coarse sand. If you would like some more texture in the bars you can take out a little of the nuts, coconut and seeds before mixing and add them in later.
Add the dates, cranberries and the cocoa nibs and blend until the mixture begins to come together in a sticky dough. If this is not quite happening you can add the water 1 tablespoon at a time until it is sticky and moist and will come together easily in your hands. At this time mix in the chunky pieces if you kept some aside and pulse just until blended.
For Bars: Line a baking sheet or baking dish with parchment paper and press the mixture down into a rectangle about 1/3 of an inch thick, making the sides as even as possible.
Place in the fridge for 1 hour. Remove and flip over onto a cutting board and peel off the parchment. Cut into 12 even pieces and store in a glass container or wrap individually in plastic wrap for easy transportation.
For Balls: The faster method is to roll the dough between your palms into balls about 1 ½ inch diameter.
Both methods will keep in fridge for up to a month or at room temperature for a week.
Raise your hand if you love noodles. I DO, I DO!!! Unfortunately they tend to be on the heavy side and often carry the “guilt factor”. I prefer not to associate guilt with food but you know what I andoaean.
Kelp noodles are as light as light can be. They are made 100% with seaweed and water and have 6 calories per serving…”light” done right, au natural! The only thing is that they need some “umpf” injected into them as they rate 0 on the flavor scale.
I love to use peanut sauce, pesto, tomato sauce– you name it. I have been on a veggie and fruit cleanse the last couple of weeks (and liver cleanse to boot = no fun). Pretty much any kind of dressing will do. This Southwestern Kelp Noodle Salad recipe is one I created to inspire my tastebuds & carry on. Check it out!
Southwestern Kelp Noodles with Avocado & Pumpkin Seeds(more…)
manWho doesn’t love avocado? I could eat guacamole until I burst (with a side of margarita of course ;). Enjoy the fruit’s heart-healthy fats in this satisfying, creamy sauce that is a snap to make. Toss it with your favorite pasta/noodles, or, even into a rice based dish for a creamy, risotto-like mouthfeel. I use the lighter Florida variety of avocados from my favorite fruit farm, LNB Groves, but the rich haas variety work just as well!
1/2 cup rolled oats 2 teaspoons cumin 2 teaspoons chili powder 3 large cloves garlic 2 large scallions, roughly chopped A small handful cilantro leaves and stems 1/2 large red bell pepper, roughly chopped 1-1/2 cups cooked black beans, divided 1 large farm egg or flax egg* Salt and pepper to taste Coconut oil as needed for cooking (more…)
Wether your in a chilly climate in just the first days of spring or in South Florida, this recipe is the perfect meal. If you need to warm up, this a the healthier way to excite the palate and feel indulgent. If you are like me- in humid Miami, then it is tomato and eggplant season and the bounty is at your finger tips. Either way this sauce is a new fave for The Naked Bite, pretty sure that it will be yours too!
