Tag

High Vitamin

One of my favorite dishes that I learned at Rouxbe was their Cauliflower Steak Au Poivre – baked and seared cauliflower served with a hearty mushroom peppercorn gravy – a plant-based spin on the traditional French steak au poivre or “pepper steak”. Not only is the presentation quite impressive, it’s got this creamy umami from the mushrooms and a wonderful punch from the peppercorns. I just think it’s so perfect for a fancy Valentine’s Day dinner in. (And frankly, with the price of cauliflower right now, it really IS fancy!).
cauliflower_final2There isn’t much I’ve changed from the original recipe. I’ve switched out the brandy for whiskey. And added fresh rosemary along with the original bay leaves. The real secret to this recipe is the stock – use a quality stock (homemade or otherwise) to really build the flavor of this dish! Cauliflower Steak au Poivre | SPIRITPLATE I love the tenderness of the cauliflower with the caramelized crisp edges and the spicy crunch of the course pepper. Cauliflower Steak au Poivre | SPIRITPLATEThis gravy is one of my favorite go-tos. I even serve it for Thanksgiving. You can serve this Cauliflower Steak with butternut squash soup and massaged kale salad, or a side of fresh green beans. Happy Valentine’s Day!Cauliflower Steak au Poivre | SPIRITPLATE

Cauliflower Steak Au Poivre with Mushroom Gravy
Serves 4
Print
Prep Time
10 min
Cook Time
30 min
Total Time
1 hr
Prep Time
10 min
Cook Time
30 min
Total Time
1 hr
218 calories
20 g
6 g
6 g
6 g
2 g
563 g
1328 g
8 g
0 g
4 g
Nutrition Facts
Serving Size
563g
Servings
4
Amount Per Serving
Calories 218
Calories from Fat 54
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 6mg
2%
Sodium 1328mg
55%
Total Carbohydrates 20g
7%
Dietary Fiber 5g
20%
Sugars 8g
Protein 6g
Vitamin A
12%
Vitamin C
124%
Calcium
7%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cauliflower
  1. 1 head cauliflower, leaves and stem trimmed*
  2. 4 garlic cloves, peeled and smashed
  3. 2 cups low-sodium vegetable stock
  4. 1 cup vermouth or dry white wine
  5. 2 bay leaves
  6. 1 sprig rosemary
  7. 1/2 tsp sea salt**
  8. 2 tbsp black peppercorns, crushed
  9. 1 tsp oil
  10. 1 tsp non­dairy butter
For the sauce
  1. 1/2 tbsp oil
  2. 1/2 tbsp non­dairy butter
  3. 1/4 cup shallots, minced
  4. 3/4 lb mushrooms, thinly sliced
  5. 1/4 cup good scotch or whiskey
  6. 2 cups low-sodium vegetable stock
  7. sea salt, to taste
  8. 2 tbsp slurry, or as needed***
Instructions
  1. Preheat the oven to 350°F. With the cauliflower sitting on its stem, cut in half through the middle. Trim the outer edge of each half to form a thick steak­-like piece of cauliflower. Each piece should be approximately 1 1/2-inch thick.
  2. In a 9x11 baking dish, mix together the garlic, stock, vermouth, bay leaves, rosemary and salt.
  3. Place the cauliflower into the liquid and cover tightly with foil. Carefully transfer to the oven and let bake for approximately 30 to 45 minutes. Test the 'steaks' periodically. When a knife goes in somewhat easily the cauliflower is done. (The cauliflower should be cooked through, but still a bit firm. If it's too soft, it will fall apart during frying.)
  4. While the cauliflower is baking, prepare the sauce: Heat a large stainless steel fry pan over medium­-high heat. Once hot, add the oil and butter, followed by the shallots. Let the shallots cook until they just start to brown, about 2 or 3 minutes. Then, add the mushrooms and a pinch of salt. Cook the mushrooms until they start to release their juices and start to brown, about 10 to 15 minutes.
  5. Carefully deglaze with the whiskey and let cook for a minute or so, or until most of the scotch has evaporated.
  6. Add the stock, turn down the heat and let simmer while you pan­-fry the cauliflower 'steaks'.
  7. Once the cauliflower is ready, remove the 'steaks' from the liquid and place onto a plate lined
  8. with paper towel. Blot the top of the cauliflower with paper towel as well. This helps ensure you get a nice golden crust.
  9. Next, crush the peppercorns on a cutting board—a heavy fry pan works well for this. Then, carefully place the cauliflower into the crushed peppercorns and gently press to ensure some of the peppercorns stick to the cauliflower. Flip and repeat on the other side.
  10. Heat a large a cast iron skillet over medium heat. Once hot, add the oil and butter, followed by the cauliflower. Let the cauliflower cook for about 4 to 6 minutes, or until golden brown on each side. Try not to fiddle with the pieces too much, otherwise the 'steaks' will start to fall apart. Once done, set aside while you finish the sauce.
  11. To finish the sauce, taste for seasoning, adding salt as needed. Next, add the slurry. For the slurry, either cornstarch or flour can be used. Slowly add the slurry until you reach a nice sauce­-like consistency.
  12. To serve, place a 'steak' onto a plate and spoon over the hot sauce—drizzling a bit of the sauce around the plate if desired. Serve with your favorite sides and enjoy!
Notes
  1. * - Do NOT core the cauliflower. The stem is needed to keep the 'steaks' intact.
  2. ** - The amount of salt you add will depend on how salty your stock is to begin with. Taste for seasoning and adjust as necessary.
  3. *** - A slurry is a spoonful of flour or cornstarch mixed with water or stock to create a runny paste. This runny paste is added to a sauce to thicken it. Directly adding flour or cornstarch to a large pot results in clumping, thus a slurry is used instead.
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calories
218
fat
6g
protein
6g
carbs
20g
more
SPIRITPLATE http://spiritplate.com/

Every day this week, we are posting TWO recipes for your Thanksgiving pleasure. Adding just ONE completely plant-based dish to your Thanksgiving spread is a welcome reprieve on this day of indulgence, and your body will thank you! 

Today, we’re serving up some Tangy Apple and Butternut Squash Soup and a Massaged Avocado Kale Salad. 

Spiced Butternut Squash Soup | SPIRITPLATE Now both of these dishes are my favorites. The kale salad I eat year round, usually plain with just avocado and lemon juice massaged into the kale and seasoned with salt and pepper. It is a staple in our household and we usually make a large batch every week as not only it highly alkaline and filled with wonderful antioxidants – but it tastes so rich and indulgent and fresh. Every now and then I like to jazz it up with some kind of onion – leek, scallion, or red, something crunchy like nuts or seeds, and something sweet like apple or tomato – so feel free to fancy this humble salad up for your Thanksgiving table.Avocado-Massaged Kale Salad | SPIRITPLATESpiced Butternut Squash Soup | SPIRITPLATE
The soup is something I’ve made variations of in the past. Every fall I whip up a pumpkin, squash, or carrot soup using coconut milk, nutmeg and cayenne. Recently however, I attended a vegan popup dinner here in Dallas hosted by Lauren of Three Twelve Co. and Lala’s Cakes – and she featured a butternut squash soup like I’d never tasted before. It had this tanginess that perfectly balanced out the sweet and savory – a flavor profile that was surely missing from my past dabbles in squash soup. Turns out, Lauren had used green apple puree to add that wonderful twang and to thicken the soup.

Spiced Butternut Squash Soup | SPIRITPLATE

This is my version of that incredible soup, and I truly hope you enjoy it!

Creamy Spiced Butternut Squash Soup
Serves 8
Print
Cook Time
30 min
Cook Time
30 min
71 calories
14 g
0 g
1 g
2 g
0 g
84 g
107 g
4 g
0 g
1 g
Nutrition Facts
Serving Size
84g
Servings
8
Amount Per Serving
Calories 71
Calories from Fat 11
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 107mg
4%
Total Carbohydrates 14g
5%
Dietary Fiber 1g
5%
Sugars 4g
Protein 2g
Vitamin A
1%
Vitamin C
4%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the soup
  1. 1 tsp olive oil
  2. 1/2 onion, diced
  3. 2 cloves garlic, minced
  4. 1 butternut squash
  5. 1 cup water, divided
  6. 1 large green apple
  7. 1 can coconut cream
  8. 1/4 tsp nutmeg
  9. 1/2 tsp cayenne, or to taste
  10. salt, to taste
For the croutons
  1. 4-6 slices day old crusty bread (I used a french baguette)
  2. 1/4 tsp garlic powder
  3. 1/8 tsp cayenne
  4. olive oil, as needed
Instructions
  1. In a large pot over medium heat, add the olive oil and onion and sweat for ten minutes.
  2. In the meantime, peel and dice the butternut squash, removing the seeds with a spoon.
  3. Add the garlic to the pot and toss to coat until fragrant.
  4. Add 1/2 cup of water and the butternut squash. Cover and cook for 15 minutes.
  5. In the meantime, peel and chop the green apple then set aside.
  6. In a separate small pan, heat up a little olive oil over medium-high heat. Dice the sliced of bread into 1/2-inch cubes and added them to the pan. Dust with garlic and cayenne and toss several times in the pan to coat the bread evenly. Let toast on all sides for a few minutes until charred, then remove from heat and set aside.
  7. Add the apple, nutmeg, cayenne, and salt to the butternut mixture, and cook for a few minutes until apples and squash are tender.
  8. Add the coconut cream and then use a handheld blender or place everything in a high-speed blender to puree the entire mixture until smooth.
  9. Bring mixture to a simmer for a few moments then check for seasoning. Add the remaining half cup of water to thin out the soup as desired. Serve piping hot with garlic cayenne croutons.
Notes
  1. Butternut squash can be found at almost any grocery store in the fall and winter time. I have not tried this recipe with other squashes, but my guess would be that the structure of butternut lends itself well to a creamier soup that its stringier counterparts such as acorn, spaghetti, or pumpkin.
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calories
71
fat
1g
protein
2g
carbs
14g
more
SPIRITPLATE http://spiritplate.com/
Avocado-Massaged Kale Salad
Serves 4
Print
Cook Time
10 min
Cook Time
10 min
88 calories
7 g
0 g
7 g
1 g
1 g
72 g
43 g
1 g
0 g
6 g
Nutrition Facts
Serving Size
72g
Servings
4
Amount Per Serving
Calories 88
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 43mg
2%
Total Carbohydrates 7g
2%
Dietary Fiber 4g
16%
Sugars 1g
Protein 1g
Vitamin A
2%
Vitamin C
27%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 bunch kale
  2. 1 large avocado
  3. 1 large lemon, juiced
  4. salt and pepper, to taste
Instructions
  1. Wash kale and pat dry. Rip leaves from stems and then tear leaves into bite-sized pieces. Place into a large bowl and discard stems (or use later in a green juice).
  2. Halve and pit avocado, then scoop out the meat and add it to the bowl.
  3. Add the juice of one lemon to the bowl.
  4. Using your hands, massage the avocado and lemon juice into the kale leaves, squeezing and twisting to coat each leaf evenly with the lemon avocado mixture.
  5. When done, the leaves should turn a dark green and glisten with the avocado fat and be quite tender when chewed.
  6. Season with salt and pepper, to taste.
Notes
  1. In the picture, I have stood two thinly sliced zucchini pieces on end to create a "bowl" in which to place the salad. This is purely for display purposes and completely optional. I've added sauteed leek, fresh cherry tomato, radish and a spice and seed blend to the salad.
  2. This salad can be jazzed up in any way you see fit - I've added with apples and pecans, with quinoa, plain, with onions and tomatoes. Choose toppings you love.
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calories
88
fat
7g
protein
1g
carbs
7g
more
SPIRITPLATE http://spiritplate.com/

Hi guys! Happy second day of Fall!

Today is a not so happy day for me as I’m about to go get all four of my wisdom teeth pulled in a couple hours. They are impacted and are affecting the 4 years of hard work I did on my braces as well as causing major sensitivity to hot and cold, so it’s time to get them removed. Here is my holistic post-op self-treatment, including what I plan to eat. 

Firstly, it’s important to drink lots of liquids.

  1. Water, water, water – water is of course, the biggest aid when it comes to healing. I will be drinking water as much as I can.
  2. Turmeric and honey tea – I do a half teaspoon of turmeric and half a teaspoon of local raw honey in a regular cup filled with hot water. I’ve been drinking this every night for the past few weeks, to help build up immunity for my fall allergies and the upcoming flu season. I plan to continue drinking this every night, though perhaps not as hot as I will be unable to drink very hot or very cold liquids. Honey and turmeric are both anti-bacterial and anti-inflammatory, and thus great for this healing process. 
  3. White willow bark teaWhite willow is a natural pain killer and the source of aspirin. In addition to the painkillers my dentist will prescribe me, I will be sipping on this just once daily, to help with pain management before resorting to the full-strength drugs, if need be. 

Secondly, it’s important to eat nutrients that will facilitate healing.

  1. Yogurt – I went and got non-GMO, soy yogurt for two reasons: proteins, and probiotics. The mild probiotics will help my stomach fight the symptoms of the antibiotics the doctor will prescribe. I also find that my skin breaks out when I’m on antibiotics, so I hope this yogurt and the turmeric tea will help alleviate that.
  2. Green smoothies – Almond milk, banana, kale, spinach, peanut butter, protein powder. I get in my greens, and again, my triumvirate: protein, iron, vitamin K.
  3. Soup – blended black bean soup, tomato soup, and a blended pumpkin or carrot soup. Just onions, spices, some broth, and the bean or veggie sautéed together until softened and then blended to a uniform soup that’ll be easy to consume. These three are high in both iron and vitamin K which is great because those nutrients help your blood congeal and clot – exactly what I need to happen when my gums are healing.
  4. Blended oatmeal with apple sauce – Carbs and fiber to make me feel full after all the liquids. 
  5. Pumpkin pie – So I don’t miss out on the first few days of fall! Silken tofu, pumpkin, brown sugar, and pumpkin pie spice blended together and baked for a tender crustless pie. Again, very high in protein (6g per 1″slice), vitamins, and minerals, and filling to boot. 
  6. Mashed sweet potato with cashew cream cheese – instead of the regular mashed potato with butter and sour cream, I like this version with more nutrients from the sweet potato. I get the Treeline cultured cashew cream cheese (how’s that for a tongue-twister?!) in the herb and garlic flavor and it is divine on the potato. This is one of my favorites even when I have all my teeth (ha) so I will continue to eat this on my up-and-up.
  7. Jello and Pudding – let’s be real, these are for funsies. I saw vegan versions with no added sugar at the store and wanted to try them. If I really don’t feel like eating anything, at least these will entice my tastebuds and make me feel like a kid again.

I don’t believe in meal plans, but generally, I figure it’ll go something like this:

  • Breakfast – water, white willow bark tea, green smoothie
  • Snack – water, yogurt 
  • Lunch – oatmeal and applesauce 
  • Snack – pumpkin pie
  • Dinner – soup, mashed sweet potato
  • Dessert – jello, turmeric honey tea

No, actually, more like this:

  • Breakfast – pudding
  • Snack – pudding 
  • Lunch – pudding
  • Snack – jello
  • Dinner – jello
  • Dessert – pudding

Well…I’ll be sure to post an update here! 

Thirdly, because I’ll be all banged up and drugged up, I’ll probably want to stay in bed for the first day and a half. To prevent muscle discomfort, and maintain my spine health, I will use:

  1. Electric pulse massager – this is a little remote control looking thing with wires and pads that adhere to the skin, that sends micro electric pulses through your muscles to relax them. I’ve been using this as part of my spine rehabilitation a couple times a week for the last two months, and will continue to do so this weekend, more regularly, focusing on my hips, lower back, and glutes.
  2. Tiger balmthis stuff is uh-MAZING. I will be rubbing it on my sore hips and back, as well as my forehead and temples, as headaches are likely in the aftermath. The tingling sensation of the tiger balm is also a good distraction from the other sensations I’ll be feeling in my mouth and jaw.
  3. Epsom salt soaks and rinses – I plan to take an epsom salt bath on the second day, to pull out the toxins from my tired muscles, and to help me fall asleep. I will also be gently swishing my mouth with epsom salt and warm water to help clean the wounds.

Lastly, while I’m all banged up and drugged up, I’ll really want some good entertainment in bed:

  1. Favorite TV shows and movies – currently, The Good Wife, but I will also catch up on season premieres, and probably watch Chocolat again.
  2. Favorite books – currently I’m reading my Darling magazine and the Brain Pickings blog. Usually when I’m feeling down though, I go to my old guilty pleasure: Harry Potter fanfiction.
  3. Favorite podcast/audio book – I’ve just finished Unleash the Power Within by Tony Robbins audio book, and have started the On Being podcast.
  4. Favorite apps
    1. Calm.com – 5-20 minute meditations, guided or unguided. I find this helps me manage my back pain, so I’m hoping I can use it to relax after the extractions as well. 
    2. Rain, rain – A series of the sounds of rain – like Rainymood.com but with far more variety – including rain falling on different surfaces, the sounds of traffic or crackling fire or thunder to add on top of your chosen rain sound. This is highly soothing and I play it often while working or before bed. 

This all may seem like quite a bit of maintenance, but it’s all things I’m familiar with any way, things that I find comforting. And really, I feel like people could benefit from a little more self-maintaining! The whole goal of planning this out, is to be sure I’m healthy and up and about far sooner rather than later and not merely coasting by on junk food.

Check back in a few days to see how I did!
Let me know what your remedies are, and what you eat after you get your teeth out! 

Love, 
Nabila 

Aly and I have the same vices. It’s a problem. We can sit for hours playing video games. We both get grumpy without our morning coffee. We both have massive road rage when it comes to stupid – excuse me, challenged – drivers. We both can devour half a bag of chips and salsa in one sitting. 

And we can do the same with an entire batch of cookies. 

Mint Chocolate Chip Cookies and Homemade Almond Milk | SPIRITPLATESo, when Aly had his ankle surgery this past week, I knew I would have to reign in my willpower and not indulge him his every whim. Video games? Yes, alright, seeing as you can’t leave the couch. Coffee? I guess the doctor cleared it. Salsa? Who can argue with his mom’s homemade liquid gold? 

But then he went too far. He looked at me sideways, a grin twitching at his lips and said in a near whisper, “….Cookies?”

I looked at him. He looked at me. I sighed. It was over. We are going to be the death of each other. In sickness and in health, til death do us part, right? Right.

Mint Chocolate Chip Cookies and Homemade Almond Milk | SPIRITPLATEI raided the fridge, the pantry and came up with this gem. My perfect cookie is a chocolate chip cookie that’s soft and chewy with a slight crisp on the bottom. It’s gotta have a slight buttery saltiness, and a deep, dark, chocolatey moment in each bite. 

This. Is. The. Perfect. Cookie. 

Now Aly has a thing for mint chocolate, so that’s what these are. You can change them to whatever your vice is: peanut butter chips, coconut flakes, dark chocolate, butterscotch, white chocolate. 

I highly advise against eating them all in one sitting like we did. You know, if you’ve got the willpower. 

Of course, if you give a mouse a cookie, he’s going to ask you for a glass of milk…

Mint Chocolate Chip Cookies and Homemade Almond Milk | SPIRITPLATE

Homemade almond milk. Sweet, creamy, and so damn good for you. Did you know just a quarter cup of almonds provides you with 50% of your DV of biotin, 40%DV of vitamin E, and 25%DV each of copper and manganese? Plus, making it at home means you control what goes into it – no artificial additives or preservatives, just good ole almonds and water. 

Mint Chocolate Chip Cookies and Homemade Almond Milk | SPIRITPLATEMilk and cookies, cruelty-free. A match made in heaven. 

Mint Chocolate Chip Cookies
Serves 30
A decadent traditional chocolate chip cookie with a chewy interior and crisp edge.
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
125 calories
18 g
1 g
6 g
1 g
4 g
29 g
88 g
10 g
0 g
1 g
Nutrition Facts
Serving Size
29g
Servings
30
Amount Per Serving
Calories 125
Calories from Fat 48
% Daily Value *
Total Fat 6g
8%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 1mg
0%
Sodium 88mg
4%
Total Carbohydrates 18g
6%
Dietary Fiber 1g
2%
Sugars 10g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup coconut oil OR coconut butter (Earth Balance)
  2. 1 cup organic light brown sugar
  3. ¼ cup almond milk (use the milk from the recipe below!)
  4. 1 tablespoon vanilla extract OR 1 vanilla bean pod, scraped
  5. 1 cup unbleached organic all-purpose flour
  6. 1 cup organic brown rice flour*
  7. 1 teaspoon baking soda
  8. 1 teaspoon baking powder
  9. ½ teaspoon salt
  10. 1 cup vegan (mint) chocolate chips (Enjoy Life, Trader Joe's or Ghirardelli)
Instructions
  1. Preheat the oven to 350F degrees.
  2. In a small bowl, whip together brown sugar and coconut oil/butter until light and fluffy.
  3. Stir in other wet ingredients.
  4. In a larger bowl, whisk together dry ingredients, except the chocolate chips.
  5. Fold in the wet batter into the dry ingredients.
  6. When the dough in thoroughly combined, add in the chocolate chips and mix until evenly distributed.
  7. Place rounded tablespoonfuls of dough on a baking sheet with about an inch and a half of space between them.
  8. Bake in the oven 10-12 minutes or until edges are lightly golden. They will be very soft initially but the edges will crisp up slightly as they cool.
Notes
  1. Don't skip the brown rice flour! This gives the cookie that beautiful crackled surface and crisp edge. It also reduces the gluten content.
  2. The baking soda and baking powder combined give this cookie it's signature texture. Skimping on one or the other won't yield the desired chewiness and crunch.
  3. The dough is a great cookie base. Add whatever you'd like to it; I think I'll try crushed pecans and desiccated coconut with chocolate chips next time for a "german chocolate" cookie!
  4. These cookies are obviously a dessert and so should be consumed in moderation as they do contain a high sugar and saturated fat content, even if the sources of the sugar and fat are good.
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calories
125
fat
6g
protein
1g
carbs
18g
more
SPIRITPLATE http://spiritplate.com/
Homemade Almond Milk
Serves 12
Creamy homemade nut milk, great for cereals, smoothies, baking or on its own. You'll need a high-speed blender and a nut milk bag (which can be found at any supermarket).
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
346 calories
14 g
0 g
30 g
12 g
2 g
131 g
14 g
5 g
0 g
25 g
Nutrition Facts
Serving Size
131g
Servings
12
Amount Per Serving
Calories 346
Calories from Fat 247
% Daily Value *
Total Fat 30g
45%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 18g
Cholesterol 0mg
0%
Sodium 14mg
1%
Total Carbohydrates 14g
5%
Dietary Fiber 6g
26%
Sugars 5g
Protein 12g
Vitamin A
0%
Vitamin C
0%
Calcium
16%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 24 oz sliced, slivered, or crushed almonds, soaked for a half hour and drained
  2. 24-36 oz filtered water, as needed
  3. 1/2 vanilla bean, scraped (optional)
  4. 1-2 dates soaked for a half hour OR 1-2 tsp maple syrup or agave (optional)
  5. pinch salt (optional)
Instructions
  1. Soak almonds for half an hour in filtered water, drain, and add to your blender.
  2. Cover almonds with 24 oz filtered water.
  3. Blend on high until smooth.
  4. Add any optional ingredients, plus additional water to thin the milk out to your preferred consistency.
  5. Blend again on high until smooth.
  6. To strain the milk, set your nutmilk bag in a large bowl and pour the milk through the bag like a sieve.
  7. Gather the edges of the bag, holding it above the bowl.
  8. Twist and squeeze the bag, massaging the bulk of the ground almonds to release as much milk as possible. This may take a few moments. You should be left with a small ball of almond pulp.*
  9. Store milk in an airtight jar in the fridge for up to one week. The milk settles, so give it a good shake before using.
Notes
  1. You do need a high-speed blender for this, but can use a regular sieve for the straining.
  2. If using whole almonds, soak overnight until plump. You can skin them or not to your liking. I left the skins on for additional nutrition.
  3. Add whatever you'd like to the milk (cinnamon would be nice) or keep it simple. I used all of the above mentioned optional ingredients, but I think plain is awesome too.
  4. *Don't toss the almond pulp! You can dehydrate it and turn it into almond flour! To do this, smooth out the almond pulp on a baking sheet to about a 1/4-1/8 inch thick. Set your oven on its lowest setting, about 170-190 degrees. Let it sit in the oven for a few hours until it breaks easily and has a distinct crunch. This means all of the water has evaporated from it. Break the pulp into pieces and add to your clean high-speed blender. Pulse a few times until it forms a fine flour. Store in an airtight container in the fridge for up to a month.
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calories
346
fat
30g
protein
12g
carbs
14g
more
SPIRITPLATE http://spiritplate.com/