Category: Nuts

OMG!! Hazelnut Almond Milk Recipe for your Coffee!

OMG!! Hazelnut Almond Milk Recipe for your Coffee!

This homemade hazelnut milk is fit for a high end coffee shop and it goes perfectly with a cup of coffee. I use a mix of hazelnuts and almonds, but feel free to use all hazelnuts if you prefer. It’s lightly flavoured with notes of caramel from the Medjool dates, cinnamon, and a whole vanilla bean.

Ingredients:

3/4 cup raw hazelnuts
1/4 cup raw almonds
3 1/2 cups water
2 1/2-3 pitted Medjool dates, to taste
1 vanilla bean, roughly chopped
1/2 teaspoon cinnamon
tiny pinch of fine grain sea salt (optional)

Vitamix Hazelnut Almond cream

Directions:

Place hazelnuts and almonds in a bowl and cover with [eafl id=1053 name=”Perfect Water Purifier – articleLink2″ text=”filtered water”]. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.

Rinse and drain the soaked hazelnuts and almonds. Place nuts into your [eafl id=1316 name=”Vitamix 5300 Blender – Article Link” text=”Vitamix”] along with water, pitted dates, vanilla bean, cinnamon, and salt (if using).

Cover and blend on highest speed for 1 minute or so.

Place a nut milk bag (here is the bag I love) over a large bowl and slowly pour the milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take 3-5 minutes, so be patient. You should be left with about 1 cup of pulp in the bag. See my tips below on using the leftover pulp.

homemade hazelnut milk

1) If your dates or vanilla bean are dry/stiff, soak in water to soften before use. You can also use another sweetener of your choice like maple syrup instead of dates. Same goes for vanilla – feel free to use vanilla extract for a more subtle vanilla flavour.
2) Ideas for using leftover pulp: stir into oatmeal or muffin batter, add to smoothies, make crackers, or you can even dehydrate it and then blend it up to make hazelnut meal. You can freeze it for a later use too.
3) You might be wondering – If I don’t have a nut milk bag can I use a fine mesh sieve? Yes you can. I don’t find the milk gets as smooth compared to using a nut milk bag, but if you strain it several times, it comes out decent. Also, feel free to try a cheesecloth (you can even line the sieve with a layer of cheesecloth).

 

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Apple Pomegranate Fall Salad

Apple Pomegranate Fall Salad

Serving: 4
Ingredients:
1 cup honey roasted pecan (see recipe below)
1/2 cup citrus champagne vinaigrette dressing (see recipe below)
4 boiled eggs, thinly sliced or halved
1/2 apple, peeled and thinly sliced
1/4 pomegranate, peeled
8 cups green mix (organic baby spinach, arugula, organic baby romaine lettuce, organic baby chard)
Feta cheese crumbs (optional)

Honey Roasted Pecan
1 cup pecan, halved
1 tbsp butter
1 tbsp honey

Citrus Champagne Vinaigrette Dressing
1/4 cup extra virgin olive oil
1/2 cup citrus champagne muscat vinegar
1 clove garlic, minced
1/2 tsp mustard seed powder
3 basil leaves, finely chopped

Preparation:

Honey Roasted Pecan
Pre-heat oven to 375F. Place pecans in an even layer on baking sheet. Roast about 9 – 11 minutes. Set aside.

In a saucepan over medium heat, melt butter. Add honey and combine. Add pecan and stir until mixture simmers and foams, about 3 – 5 minutes. Remove from heat. Transfer to a baking sheet lined with wax paper. Separate the pecan to avoid clumps. Cool completely.

Citrus Champagne Vinaigrette
Pour oil and vinegar into a container. Add garlic, mustard powder and basil. Mix until all ingredients combine. Refrigerate for at least 30 minutes before serving.

Apple Pomegranate Fall Salad
In a salad bowl, add spring mix. Layer honey roasted pecans, eggs and apple slices. Sprinkle pomegranate and cheese on top. Pour vinaigrette dress. Toss and combine. Serve.

Kelp Noodle Salad with Peanut Sauce

Kelp Noodle Salad with Peanut Sauce

Ingredients:

– 2 cups spinach

– slices of: red pepper, carrots, broccoli, cucumber, red cabbage

– optional: almond slices, green onion, cilantro, sesame seeds

Dressing:
– 1 tablespoon chunky organic peanut butter

– 2 tablespoons coconut vinegar

– 1 teaspoon each of olive oil and sesame oil

– 1 teaspoon of ginger juice

– 1 teaspoon of coconut aminos or soy sauce

– optional 1/2 teaspoon of sambal or sriracha chili sauce

Directions:

Heat a small pot of water while you slice up the veggies. When the water is simmering, blanch the carrots, broccoli, and noodles by dunking them into the hot water for about 2-3 minutes. I did this with a little metal strainer that can dunk into the pot of water, and pull them right out to drain over the sink.

On a bed of spinach, arrange the slices of raw and blanched veggies, and the almonds, cilantro, and sesame seeds to top.

Mix up the dressing by shaking all ingredients in a mason jar, and top the salad! If you’re like me, look at your pretty creation for a minute and then toss it all in a huge bowl and eat it messy!!

Beet Salad with Ginger Dressing

Beet Salad with Ginger Dressing

The sweetness of beets is a natural match for ginger’s spicier side. Beets can be roasted up to 3 days ahead of time; simply bring them to room temperature before serving.

INGREDIENTS

6 small beets (about 2 pounds), scrubbed
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar, preferably white
1 tablespoon finely grated peeled fresh ginger
Salt and pepper
1/2 cup shelled pistachios, toasted and chopped

DIRECTIONS

  1. Preheat oven to 425 degrees. Wrap beets in parchment-lined foil and place on a rimmed baking sheet. Roast until tender, 45 to 60 minutes. Let cool briefly, then rub with a paper towel to remove skins. Cut into 3/4-inch wedges.
  2. In a large bowl, whisk together oil, vinegar, and ginger; season with salt and pepper. Toss beets in dressing and sprinkle with pistachios.
Incredibly Delicious Cashew Cream

Incredibly Delicious Cashew Cream

Raw Honey Cashew Cream

Options:

  • add a tiny pinch of cinnamon – takes the edge off the sweetness and is great for fruitcake.
  • add brandy for Brandy Cream for Christmas pudding.
  • serve over fresh berries.

Drain the cashews and then place all ingredients in Vitamix and blend on high until smooth and creamy.

Who knew you could make cream out of cashews and water…this cream is absolutely incredible!

This is yummy! I put it over fruit salad and my family loved it!

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How to Soak Nuts and Make Cashew Milk or Cashew Cream

How to Soak Nuts and Make Cashew Milk or Cashew Cream

cashew milk vitamix recipe
Making home made nut milk or nut cream is delicious and it’s so much easier than you might think. Especially if you have a Vitamix blender. This recipe and how-to is focused on making cashew cream or cashew milk but the method is nearly identical for a variety of different nuts. I do believe in soaking my nuts in purified water before turning them into cream or milk. The timeline for nut soaking times is below.

Which Nuts are Best to turn into Milk?

I have made nut milks from almonds, cashews, hazelnuts, macadamia nuts and pistachios, but from what I understand the similar methodologies apply no matter which nut you decide to use. Macadamia nut milk in particular is amazing, so rich and full of incredible flavor, but it  has got to be the most expensive nut milk you can make. I only make it as a special treat during the holidays.

How & Why to Soak Nuts for Milking.

Most nuts, seeds, grains and beans are covered in natural chemicals – enzyme inhibitors and toxins – that protect them while growing. These nutritional inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens. Once harvested, those same chemicals, the major one being phytic acid – are indigestible to the human body and must be broken down before consumption. When food containing phytic acid is consumed, the acid combines with important minerals like calcium, magnesium, copper, iron and especially zinc in the intestinal tract and blocks their absorption which inhibits our digestive systems’ ability to break the nut down properly.

The very simple process of soaking releases these chemicals, helping you to absorb your food’s essential minerals and nutrients.

Soaking nuts in filtered water makes them easier to digest and improves their flavor.

nut soaking chart

makes 1 quart
* I find that 1 cup of nuts is more than enough for 1 quart of milk, some people prefer 2 cups.

1) Soak your raw cashews and vanilla bean in filtered water for at least 2 hours.

2) Discard soaking water and rinse your cashews and the vanilla bean.

3) Place soaked cashews, honey (or other sweetener), vanilla bean, a dash of sea salt and 4 cups of water in a blender. Cover and blend on high for 1-2 minutes. It will be milky and have a bit of foam on the top.

4) If you’re using a Vitamix blender it will blend the cashews smooth. If you’re not using a Vitamix then strain milk through a nut bag, doubled up cheesecloth or a fine mesh strainer.

NOTES:

Some people prefer not to strain their cashew milk, since it technically doesn’t have to be, (think about all those glorious creamy cashew cream sauces). Even though it has far less pulp than other nuts.

These same instructions work for any nut you may choose to use. Though, generally almonds & cashews are my favorites.

Store in a covered glass jar, bottle or pitcher in the refrigerator, it’ll be good for about 4-5 days.

Separation is totally natural with homemade nut milks, just be sure to shake it up just before serving.

 

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