Hello everyone. It has been a while, not because I have nothing to post, far from it I have been busy cooking but trying to post on the blog without my computer has gotten the better of me. Using the iPad is challenging, I am used to using a keypad, I really have a hard time with a touch screen and word press is different on an iPad. The good news is that I I’ll have a new computer soon, maybe even this week and I am hoping all my data is salvageable. When I pick up the computer I will visit the apple wizards and hopefully they will do their tech magic. Because posting on this thing stresses me out I will keep this short.
I am active on Instagram and yesterday I saw a video about nut milk. I’ve made it before but this one is amazing. I changed it a bit adding my own touches. Honestly I could give up dairy milk after drinking this. I didn’t follow a recipe but can approximate for you.
makes a little more than a quart
1 cup raw unsalted almonds
1/2 cup raw unsalted pecans
filtered water to soak and 5 cups to make the milk
1 heaping tbs cashew butter
pinch of sea salt (generous)
1-2 tbs maple syrup adjusting to your personal taste
2 tsp vanilla extract
pinch of cinnamon
Pour the almonds and pecans in a lidded bowl cover with filtered water, enough so that the nuts are submerged and there is an extra couple of inches. Put lid on and refrigerate overnight.
In the morning drain the nuts and pour into a powerful blender or food processor. Pour in 5 cups filtered water and the rest of the ingredients. Blend on high speed for 2-3 minutes. Pour into nut bag and drain over a bowl or large (8 cup) measuring cup. Squeeze the bag making sure you get all the milk. Adjust for sweetness and flavoring pour into glass bottle and refrigerate. It’s also delicious in coffee! Dont throw away the nut meal, put it in a ziplock bag and freeze. I use it for granola.
I also took my banana bread recipe that is here on the blog and made it into marbled banana bread. I will post the recipe later it turned out great!
A few more photos of what I have been making recipes to follow!
Vegan nectarine and plum tart
My first tomato