So I was going to double down yesterday, but alas ended up doing so today to make up for Fridays skip…
So I just made some homemade almond milk. Mmmmm and srsly- so easy!
The only downfall is that since almond milk is so readily available and it’s not a huge cost savings to make on your own, there may not appear to be much motivation to do so-but the homemade stuff is soooo creamy and delicious and since it happens to be easy and not require a lot I have a feeling we will be making our own often in the future.
Homemade Vanilla Almond Milk
1 lb raw almonds (costs roughly $3.99)
4.5 C water
if you like it sweetened like we do
2 tsp vanilla extract
3 swirls agave
Soak your almonds over night or 8-12 hrs-drain
Put a strainer over a bowl (this photo from after my first blending batch)
Top with a flour sack and pour blender contents. You’ll hear the liquid start to drain through. The strainer isn’t a fully necessary step just gives your contents something to sit on…
Pick up the flour sack and squeeze all the milk out. This takes roughly 30 seconds to a minute…not long.
If sweetening-add 2 tsp vanilla extract and 3 swirls the size of the bowl of agave (or just play around with it to taste) stir up or quickly reblend. Pour into container and it’ll last about 2 wks in the fridge.
Then as a bonus- take the left-over almond meal from the flour sack and lay out on a baking sheet. Bake for an hr at 350–it’ll start to clump up, drizzle with agave and eat with almond milk as a cereal or add to your favorite granola. I’m also going to look into a face/body scrub DIY – if I find a good one. I’ll post that too ;)
1 large carrot, peeled + roughly chopped
1 large shallot, peeled + roughly chopped
2 TBS ginger (freshly chopped or ginger juice)
1 TBS sweet white miso
2 TBS rice wine vinegar
1 TBS roasted sesame seed oil
1/4 C grapeseed oil
2 TBS water
Pulse the carrots, shallots + ginger pieces in a food processor (or blender) until finely chopped. Scrape down the sides + add miso, vinegar and sesame seed oil. Whiz together and while it’s blending, slowly add grapeseed oil + water.
Drizzle on any salad and eat as a dip for fresh veggies. Easy peasy.
Tonight’s dinner: hummus and homemade pita chips and beet and quinoa tabouli!
Keegan roasted the whole head of garlic in tin foil in the oven for the hummus, which I’ve never done before and it was delicious! It gave the hummus more of a nutty flavor and took away a little of the bite, I would recommend trying it if you have the time. He also seasoned and baked his own pita chips! Now for the tabouli. You need:
1 cup quinoa
2 c water or veggie broth (I used broth)
1 large beet
1 pint mixed cherry tomatoes
1/4 c red onion, finely chopped
3oz. feta cheese (optional)
Juice of one lime or lemon
6 tbsp chopped parsley
1 tbsp chopped mint
1. Cook the beet. The recipe said to cook it whole, peel and dice later (I assume so you don’t cook all the nutrients away, but I missed that part and peeled and chopped mine and then cooked it; it certainly cooked faster, and it was still delicious.
2. Cook quinoa in veggie broth or water, fluff, remove from heat and toss in beet - it gives it a beautiful pink color!
3. Add the cherry tomatoes (halved), feta (crumbled) and red onion (diced)
4. Prepare a vinaigrette by combining the juice from the lemon or lime, sea salt, pepper, parsley and mint - dress the salad and top with toasted pine nuts! This salad was so delicious!!! Highly recommended. :)
Good morning! We started our day off this morning with our first homemade smoothie. We’re custom to pouring a glass of some kind of superfood from the grocery store before leaving for work, but thought since we have the time this morning, we’d customize it a bit.
1/2 C Coconut Milk
A splash of orange juice
1 scoop Super Green Fruit & Veggie
While preparing, I had a drooling partner down at my feet, one of our pups, Keith. I swear in a past life, he was a vegetarian. He LUVS the fruits and veggies we allow him. I didn’t want to leave him out, so we made him and his sister Tina a little smoothie as well : )
2 heaping tablespoons goat’s milk yogurt
1/2 C water
Sweet Potato Veggie Burgers:
2 cans cannellini white beans, drained
1 large sweet potato (about 2 c)
2 tbsp tahini
2 tsp maple or agave syrup
1 tsp Cajun seasoning (or another fav spice)
1/4 c. Wheat flour
Plentiful panko crumbs
Oil for pan (I used sunflower)
1. Bake sweet potato, peel, place in large mixing bowl
2. Add drained beans to mixing bowl, mash beans and potato together
3. Mash in seasoning and flour - season to taste. Your mixture will be quite soft and moist, but you should be able to form a patty, add more flour if needed
4. Heat 1 tbsp oil in pan at high heat
5. Form a patty and coat in panko crumbs - give them a good thick coating. Drop patty in pan and cook until browned on both sides (you could also bake)
6. Transfer cooked patties to a paper towel, cool a few minutes
7. Serve on toasted bun with lotsa toppings! I used avocado and lettuce.
Note: this patty does kind of fall apart as you eat it, but that’s okay because it’s so yummy! Keegan said “This is the best veggie burger I’ve ever had!” :) and that’s a side of my first ever kale chips on the plate too! This has been my fav recipe of the 30 days so far!
So meant to make this two days ago, but got around to it tonight and it was good. I think because I didn’t rinse my noodles inbetween boiling and tossing, it gave them a semi-starchy texture/taste…but :) we all 3 ate it up.
rice noodles (i used a white rice noodle – spaghetti style)
1/2 block firm tofu, drained and cubed into bite-sized pieces
2TBS coconut oil
1 medium yellow onion, chopped
2 zucchinis, halved and sliced thinly
1 tsp minced garlic
shoyu to taste
4 tsp ginger [i use ginger people]
sesame oil to taste
Cook pasta, according to directions.
Meanwhile in a cast iron skillet, over medium high heat, saute onions until soft in coconut oil. Once soft, add zucchini w/ a pinch of salt and garlic, saute 2 more minutes. Dash w/ shoyu to taste. Toss w/ pasta, ginger juice, sesame oil and serve!
[i forgot to get a photo of ours, but here’s rwd’s portion] ;) he gave me the ‘mmmmmmmmmm’and ate it all up!