almond milk

Almond Milk

almond-milkI must admit that I am not a fan of store bought Almond Milk. But I do love my homemade stuff! I love the texture. I love the taste. And I love the fact that I am in control of the ingredients. Added to this is the fact that making it at home is not only cost effective, it’s simple. Almond milk is loaded with essential vitamins, minerals and heart-healthy monounsaturated fats and is a great alternative to cow’s milk. I use it in smoothies, lattes and every once and awhile just enjoy a cool glass of it on its own.

As a heads up, preparation starts the night before and once made should last in your refrigerator for about 3 days.

Ingredients:

•1 Cup Organic Almonds soaked in water overnight
•3 Cups of water
•1-2 dates
•½ tsp vanilla
•Pinch of Sea Salt

After soaking nuts overnight, drain and rinse.
Put in blender and add water, dates, vanilla and salt.
Blend until liquified.
Pour mixture through a nut bag or cheesecloth into container.
Squeeze nut bag until liquid is all in container.
Refrigerate and enjoy!

 

Zucchini Noodles with Homemade Pesto

Zucchini Noodles with Homemade Pesto

SpiralizerOh so simple and tasty! If you haven’t yet tried raw zucchini noodles then this recipe is for you. Nothing but goodness coming from these ingredients. The most important consideration when making a raw dish is to choose top quality ingredients and if possible make them organic. If a spiralizer is not a part of your kitchen artillery yet, give this a go by using a very thick grater or you can hone your cutting skills by cutting in to thin ribbons. For a protein boost I have added Hemp Hearts but you can certainly go ahead with this recipe if you don’t have any on hand. Store any extra pesto in the refrigerator. It should last you about 1 week.

Zucchini Noodles with Homemade Pesto

2 medium zucchini spiralized
2 cups packed fresh basil leaves
2 cloves garlic
1/2 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/3 cup freshly grated Parmesan cheese
2 Tbsp Hemp Hearts
Salt and freshly ground black pepper, to taste
Cherry or grape tomatoes

Combine the basil and garlic in a food processor and pulse until coarsely chopped.
Slowly add the olive oil while the food processor is on. Stop the machine and scrape down the sides of the food processor.
Add the lemon juice, hemp and Parmesan cheese. Pulse until blended.
Season with salt and pepper.
Combine the zucchini noodles and pesto.
Toss until zucchini noodles are well coated.
Can be served raw or slightly sauté zucchini noodles before adding pesto to serve warm.
Top with tomatoes.

Enjoy!

Delicious Potatoe Salad

Potato Salad

Resistant Starch is a starch that behaves very much like a fiber. It resists digestion in the small intestine and passes in to the colon where it is fermented by bacteria in to Short Chain Fatty Acids (SCFA). SCFAs are acidic creating a good environment for beneficial bacteria to proliferate thus improving overall gut health as well as increasing satiety and balancing blood sugar. Sources of Resistant Starch include legumes, plantains and greenish bananas as well as cooled potatoes. When potatoes are cooked their starch becomes gelatinous and more easily digestible. However when cooled, the starch gel forms starch crystals, which are resistant to digestion. Potato Salad is a great way to add Resistant Starch to your diet

Potato Salad

Ingredients:
o 4 Large Potatoes, boiled, peeled, cooled and chopped
o 1/3 Cup Sundried Tomatoes, chopped
o ½ red onion, chopped
o ¼ Cup fresh parsley

Dressing:
o ¼ Cup Extra Virgin Olive Oil
o Juice of 1 lemon
o Salt & Pepper to taste

Combine ingredients, add dressing and chill for ½ hour before eating.
Serves 4-6 people

 

Homemade Sauerkraut

Homemade Sauerkraut

The humble cabbage, a member of the cruciferous family, offers many health benefits. It is high in vitamins A and C and provides a rich source of phytonutrient antioxidants. In addition, it has anti-inflammatory properties, and in some studies has been shown to exhibit anti-cancer properties. But when you ferment this already nutritious food, you turn it in to a Super food. The fermenting process turns cabbage into what we call Sauerkraut and in this process breaks down the cabbage in to a more digestible form making its nutrients much more bioavailable to us.   Sauerkraut is also loaded with a host of beneficial bacteria aiding in our gut health. Store bought Sauerkraut is often pasteurized and therefore does not provide the beneficial bacteria so important to us. For best results use a fresh cabbage. This should provide you with plenty of fluid and ensure great success to the fermenting process. A little arm work is needed too!

Ingredients:

Homemade Sauerkraut jar•1 large head cabbage (save 2 leaves)
•2 peeled carrots
•1 TBSP Sea Salt

1.Chop cabbage
2.Add carrot
3.Sprinkle with salt

With hands tamp down until fluid is released and covers vegetables.
Put in Mason jar.
Place saved cabbage leaves on top.
Cover tightly.
Leave in jar for about 2 weeks

Mushroom Burgers

Mushroom burgers are a great alternative to a traditional meat burger and are a vegetarian delight!  Often one of my recommendations to meat eaters is to try and have one meatless dinner a week. Mushroom burgers are a really great option for such a night. Add to it your choice of side vegetables and voila a delicious meal to satisfy everyone! Among their many health benefits, mushrooms are a source of B vitamins as well as being a rare food source of Vitamin D. Of note, it is important that you eat organic mushrooms. As mushrooms gain their nutrition from metabolizing non-living organic matter, it is important to eat organically grown mushrooms to avoid the possibility of consuming harmful contaminants that may be absorbed.

Ingredients:

2 TBSP Olive Oil
8 Cups chopped organic mushrooms
1 small onion chopped finely
2 cloves of garlic crushed
1 cup organic bread crumbs
2 organic eggs
Salt & Pepper

Saute onion and garlic until soft
Add mushrooms and cook until juice has evaporated
Let cool then combine with rest of ingredient
Form in to patties and grill until heated through. I served these on Sourdough bread.