Homemade Almond Milk

Home made almond milk can be simple yet luxurious staple in your kitchen. Easy to make, creamy and delicious, it is a great source of calcium, healthy fats, and easily digestible protein.

Almonds contain vital nutrients riboflavin and L-carnitine that support brain development, mono-unsaturated fats that regulate cholesterol and protect heart health, and numerous vitamins and minerals including phosphorous that strengthen the bones and teeth. Almonds are one of the only nuts with an alkalizing effect on the body and they have high amounts of vitamin E, great for the skin.

To summarize Paul Pitchford, author of Healing with Whole Foods, almonds have a slightly warming thermal nature that helps relieve stagnant qi energy of the lungs, and lubricate the intestines. In Ayurveda, almonds are considered one of the best nuts to consume as they help to build ojas, the essential life energy. Ayurveda advises not eating the skin of the almond which can irritate the digestive tract. 

Almond milk makes a great alternative to dairy and soy milks without the plastic bottles or tetra pak cartons. Maybe you've already been inundated with reasons to question the consumption of cow's milk (things like the undigestibility of lactose, milk's mucus forming and acidifying effects on the body, and the unethical treatment of non-human animals, to name just a few). Whether or not you choose to consume dairy milk,  homemade almond milk is a great addition to your diet. Think of it not as a substitute, but as a fabulous beverage in its own right.

Homemade Vanilla Almond Milk

• 1/2 to 3/4 cup organic raw almonds*, soaked 8-24 hours (I do this overnight)
• 1 quart water
• 2 large dates, pitted
• Seeds from 1/3 of a vanilla bean or 1tsp. vanilla extract
• Pinch sea salt

• Blender
• Nut milk bag or strainer + cheesecloth

To begin, measure out 1 quart of filtered water and drop the pitted dates in to soften. 

Peel the soaked almonds. If the skins are difficult to remove pour warm water over them to loosen. I typically use 1/2 cup almonds to make 1 quart of milk. A 3/4 cup of nuts will make a slightly richer milk.

Place almonds plus about half of the water in the blender and blend thoroughly (about a minute) until almonds are very finely ground. Strain out the almond pulp using a nut milk bag or a strainer lined with cloth. (**Reserve the pulp! See below) Alternately leave the pulp un-strained for a chunkier milk. 

Return the strained almond milk to the blender and add the remaining water, dates, vanilla, and salt. Blend until well mixed. Enjoy the milk right away! Pour the rest into a quart jar to store in the fridge for up to 5 days.  

* I strongly recommend the use of organic almonds that have never been roasted or pasteurized. Most almonds in the U.S. are required by law to undergo either steam treatment or fumigation with propylene oxide (PPO) before sale to consumers due to fear of salmonella outbreaks. Beside the fact that PPO is a toxic gas, these processes also mean that the almonds will no longer sprout. Sprouting your almonds is an essential process that begins the process of germination, removes enzyme inhibitors that block digestion, and boosts nutritional content.


** There are SO many things you can make with the leftover almond pulp! Save it in the freezer until you have enough for a batch of almond hummus, crackers  or cookies. Do a google search on "almond pulp recipes" and you'll find tons more exciting things to try. Aaaaaand I'm working on a vegan marzipan using almond pulp so stay tuned!

You can use this incredible milk in smoothies, over granola and oatmeal, and it is delicious on it's own. Here, almond milk is served alongside oatmeal with goji berries, coconut manna, and fresh figs. A fabulous fall breakfast!

More fabulous ways to eat pesto

Zucchini noodles + basil walnut pesto + red peppers and tomatoes + curried cashews

When I am missing the fruits of the northwest, the beautiful basil in my garden is a reminder of why it's good to be in Texas. Though its almost September, summer is certainly not over in Austin and we've got basil, tomatoes, and zucchini to prove it. 

Basil is a magical summer food. Full of flavor, it adds an enchanting note to so many dishes, pairing especially well with Italian and Thai inspired meals. Basil has anti-inflammatory and antioxidant properties protecting the body against free radical damage, and cancer. Basil contains cinnamanic acid which enhances circulations, stabilizes blood sugar, and improves breathing and may be used in the treatment of diabetes, respiratory disorders, allergies, impotence, and infertility. Fresh basil leaves are antibacterial and liver cleansing, helping to ward of colds, flu, and some viruses. With its lush round leaves, basil is a lovely friend to have in the summer garden, and a of course a favorite herb for making pesto!

Another iteration of a similar dish, these zucchini noodles are topped with 

pea & arugula pesto

+

olives

+

sundried and sungold tomatoes

+

pea shoots and basil

My house was recently blessed with a spiralizer, not a kitchen necessity but a tool that is fun to have around. Hence, zucchini noodles! The clean flavor and starchy-yet-soft texture of zucchini makes an amazing pasta substitute that is raw, vegan, and gluten free. A big bowl of zucchini noodles makes a decadent summer dinner on the porch and I feel great when the meal is over, with none of the heavy, weighed-down feeling that I sometimes get from wheat pasta. If you don't have a spiralizer, don't fret! You can also use a vegetable peeler to make thin wide "fettuccini" style noodles.

Zucchini are abundant in the summer for good reason. Full of water and nutrients they are immensely hydrating and refreshing. They are rich in antioxidants including vitamin C (which helps prevent cellular damage by environmental toxins and chemical processes within the body) vitamin A (with promotes healthy eyesight, skin and lung function) and carotenoids lutein and zeaxanthin (which help to protect the eyes against macular degeneration and cataracts). They have anti-inflammatory properties, and aid in weight loss by filling you up with low calorie high fiber bulk. Zucchini are rich in potassium (an electrolyte that helps the body maintain its fluid balance and normalizes blood pressure) as well as manganese (which helps the body metabolize protein and carbohydrates, participates in the production of sex hormones, and catalyzes the synthesis of fatty acids and cholesterol). To receive the full benefit of summer squash eat the skin and seeds too.

Vegan Basil Walnut Pesto

• 1 large clove garlic
• 1 1/4 cup walnuts, soaked 8-12 hours*
• 2 cups basil, loosely packed
• zest + juice of 1 lemon
• 4 Tb. olive oil
• 1 Tb. nutritional yeast
• 1 ts. maple syrup
• salt and pepper to taste
• water to thin, as needed

*I used crispy walnuts which I soaked and dehydrated. You can also make pesto from nuts that have been soaked but not dried. It actually makes them blend up nice and creamy. Read more about why to soak your nuts here.

 Zucchini noodles with pesto, olives & tomatoes

serves 2-3 

• 2 large or 3 medium zucchini
• basil pesto (recipe above)
• 8-10 of you favorite olives, sliced
• handful fresh ripe tomatoes, sliced
• handful of fresh herbs (basil, oregano, parsley, thyme, etc.) roughly chopped
• any additional toppings you fancy, perhaps
• sliced red peppers
• sauteed tempeh
• vegan nut cheese
• marinated mushrooms
• massaged kale
• hemp seeds
• chopped nuts
• sundried tomatoes

Use a spiralizer or hand peeler to make zucchini noodles. I usually use about one and a half zucchini per serving. Top with the basil pesto, olives, tomatoes, herbs, and any other creative toppings you like. Its as simple as that and super delicious!

I've said it before and I'll probably say it again: Pesto is not just for pasta!

On the following day I used the same basil pesto on some fabulous breakfast tacos. My sweet aunt Liz recently returned from a trip to Mexico inspired to make corn tortillas speckled with flax seeds. She gifted me with a brand new tortilla press in return for a tortilla lesson. So now I'm inspired to see what else I can blend into my masa.

Fresh corn tortillas with hemp seeds, flax, and cilantro

+

a dollop of the basil pesto

+

cauliflower and cabbage sauteed with cumin and turmeric

+

cherry tomatoes 

I wasn't sure if I'd include the recipe for the tortillas in this post until I got a special request from a lovely friend. So I'm dedicating these tortillas to Taneesha

Hemp Flax Cilantro Corn Tortillas

• 2 cups organic corn masa
• 1/2 ts. salt
• pinch cracked black pepper
• 2 Tb. flax seeds
• 2 Tb. hemp seeds
• 1/4 cup chopped fresh cilantro
• about 1 1/2 cups water

• tortilla press

Combine masa, salt, pepper, flax and hemp in a medium bowl. Slowly add the water, mixing in a little at a time until a dough forms. It should feel firm and slightly dry, similar to play-doh. Add more water little by little if the mixture doesn't hold together, or add a little masa if the dough is too wet. 

Roll a heaping tablespoon of dough into a ball in your palms. Flatten on a tortilla press lined with wax paper or parchment. If the tortilla crumbles or cracks at the edges it is too dry (add water). If it sticks to the paper the dough is too wet (add masa). 

Heat a large dry cast iron skillet over medium high heat. Cook 2-3 tortillas until the edges start to curl and lightly charred (1-2 minutes). Flip and cook through on other side (about 15 seconds). Transfer to a plate or basket lined with a cloth napkin to keep warm. Repeat in batches with remaining dough.

  

These tortillas taste absolutely amazing topped with the walnut-basil pesto and some sauteed veggies. Use them however you like! They'd be great with beans and for making any sort of breakfast tacos.

One last simple way I love to serve up the basil-walnut pesto is as a dip on a veggie platter. Here it's shown along side almond hummus with kale, green beans, sungold tomatoes, celery, dandelion greens, and radishes for dipping. Easy, gorgeous, and fun to share with friends.

 

Peach chia porridge

I've been making this chia-oat porridge lately in place of the cooked oat porridge I enjoy when the weather is cooler. It is easy to make and tastes fabulous! 

Chia seeds are an amazing food to include regularly in your diet. These wondrous seeds originated in South America have been a staple in native american diets for centuries. They are one of the richest plant-based sources of omega-3 fatty acids which reduce inflammation in the body, improve brain function, and reduce high cholesterol. They are a great source of fiber, helping to regulate the bowels and promote good digestion. Chia is rich in antioxidants that protect the body from free radicals and carcinogens, and contains minerals including calcium, phosphorus, magnesium, and manganese. Chia's combination of protein and fiber, and their gelling action gives a long lasting feeling of satiety, reducing food cravings between meals.

Basic chia porridge recipe

• 3/8 cup oats (or just a little less than 1/2 a cup)
• 3 Tb. chia seeds
• 1 cup almond milk (more on how to make your own in a future post) 

Place oats and chia in a bowl and stir in the almond milk. In just minutes the chia will have soaked up much of the liquid! Let sit for a minimum of 30 minutes or overnight to fully hydrate. I like to set mine out the night before so it's all set when I'm hungry for breakfast.

 

From there, the possibilities for toppings and flavors are endless! Sweeten to taste with fresh and dried fruits and/or a nourishing sweetener like maple syrup, honey, coconut palm sugar, or stevia. Add a little something for texture and your favorite spices.

For this bowl I used:

• 1 ripe peach, sliced
• 1 Tb. dried goji berries
• pinch cardamom powder
• a sprinkling of hemp seeds
• a couple drops of liquid stevia
• Teensy bit of sea salt

This porridge makes a fabulous to-go breakfast too! Here's a snapshot of my post-yoga/pre-work breakfast this morning

In this bowl I added

• dried figs
• dried coconut
• 1 ts. Maple syrup
• Sea salt
• Pinch of cinnamon
• and a fresh red plum

Other flavor ideas: 

Banana + sprouted almonds + cinnamon

Coconut butter + fresh fig + vanilla bean

Dates + hempseed+ lemon zest

Dried apricot + orange zest/fruit + grated nutmeg

Fresh mango + cashews + goji berries

Cherries + Cacao nibs + cardamom

A simple breakfast to start the blog

Sourdough toast topped with sweet pea hummus, sprouts and black sesame seeds made a simple and nourishing Saturday morning breakfast. I use sweet pea hummus as a quick go to recipe when I want a dip but don't have any garbanzos ready to go. I made this batch for yesterday's dinner...

Collard wraps with sweet pea hummus and tamari tempeh + cauliflower millet mash over arugula + cumin kraut

...then ate up the leftovers on toast this morning. I love it's jewel green color and delicious tang. You can make it with fresh shelled green peas (blanch briefly) or use frozen peas (thaw them under running water). I adapted this recipe from Sarah Britton's gorgeous blog: My New Roots where she uses it as a filling for daikon roll-ups. It tastes great as a dip for veggies, and a spread on toast and crackers.

This batch features cilantro, a delicious super herb whose benefits abound. Cilantro is known to bind to toxic metals, helping to cleanse them from the body. It is a digestive aid, anti-inflammatory, immune boosting, and rich in iron and magnesium and numerous phytonutrients (magical chemical substances found in plant foods that promote fabulous health). Ladies who include cilantro in their diets may find that it eases hormonal mood swings and reduces menstrual cramping. Not everybody likes the taste of cilantro, so feel free to use parsley, basil, mint or any other fragrant green herb you have on hand in its place.

Sweet pea hummus with cilantro

• 2 cups shelled green peas (fresh or frozen)
• 1 clove garlic
• 3 Tbsp. mellow white miso
• 1 handful of fresh cilantro
• 1 Tbsp. cold-pressed olive oil
• lemon zest + 1 Tbsp. lemon juice
• 2 Tbsp. nutritional yeast
• sea salt and black pepper to taste
• black sesame seeds to garnish

If using fresh peas, dunk them briefly in boiling water (1-2 minutes) and watch their color brighten before submerging them in cold water to halt the cooking process. You can also leave the peas raw if you like. If using frozen peas, thaw them in a colander under water.

Then, in a food processor pulse garlic to mince. Add the peas and remaining ingredients and blend on high until smooth. Adjust seasonings to taste.

super moon prayer