Leocadia K.

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Homemade Almond Milk

Food & Drink, Living Life CreativelyCait SherrickComment
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In the 17 years I’ve been drinking non-dairy milk, I’ve never made my own nut milk. This week, I finally decided to give it a try for health reasons + today I’m sharing the recipe(s) + alterations I made to account for my miniature kitchen. Want to know why I’ve decided to make it myself? I briefly wrote about that over here.


How To Make Your Own Almond Milk
(a combination of recipes from Deliciously Ella + Kitchn)

Ingredients

  • 1 cup raw almonds, preferably organic

  • 2 cups filtered water, plus more for soaking

  • Cinnamon or nutmeg (optional)

  • Medjool dates, honey or maple syrup (optional)

Kitchen Tools + Equipment

  • bowls

  • strainer

  • measuring cups

  • blender or food processor

  • cheesecloth or nut milk bag

  • jug or bottle

Directions

1. Soak the almonds. Place the almonds in a bowl + cover with about an inch of water. Cover the bowl with a cloth + leave it on the counter overnight or in the refrigerator for up to 2 days. The longer they soak, the creamier the almond milk. I soaked mine uncovered, on the counter, for a full 24 hours.

2. Drain + rinse the almonds. Drain the almonds + dump the soaking water as it contains phytic acid, which inhibits the body's ability to absorb nutrients. The almonds should feel soft by now.

3. Combine the almonds + water in a blender or food processor. Place the almonds in the blender or food processor, add 2 cups of water + blend it until a smooth, white opaque milk forms. I used a Magic Bullet + blended half the almonds with 1 cup of water because my blender is so small. I added the second half later.

4. Strain the almonds. Place your cheesecloth or nut milk bag over your a bowl + pour the milk through it. I blended the second half of the almonds with the second cup of water + added that to the cheesecloth.

5. Squeeze the almond meal. Once the cheesecloth or bag has drained, squeeze the rest of the liquid out with your hands. Be sure to gather all the edges of your cheesecloth. If there happens to be an opening, the almond meal/milk will find it; it will squeeze out + it will get all over your feet. I may or may not be speaking from experience.

6. Sweeten + spice it to taste. Add your favorite sweetener or spices + blend or whisk it all together. I did not sweeten mine, but I did add cinnamon, because cinnamon makes everything taste better.

7. Store your milk in an airtight container in the fridge + it will keep for up to a week.


So far my tummy seems to like my homemade almond milk more than it's liked any store bought non-dairy milk, so I'll be making it regularly for tea, breakfasts + things.

Have you ever made your own non-dairy nut milk? Tell me about your experience in the comments below!

To our shared health + healing.

Love, Light + Warm Cups of Chai Tea,

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Turkey & Chive Cream Cheese Sandwich

Food & Drink, Living Life CreativelyCait SherrickComment

This sandwich has been my go-to lunch the past few weeks.  I threw it together quickly one day, fell in love with it and never looked back.  It's super simple and super yummy.


Gluten-Free, Dairy-Free Turkey & Chive Cream Cheese Sandwich
Ingredients

-2 slices of gluten free bread
-2-3 slices of turkey deli meat…or however many slices you’d like (I use Applegate Organics)
-Dairy free cream cheese (I use GoVeggie Classic Plain)
-Chives, chopped

Directions
1. Toast the bread.
2. Spread cream cheese on one slice of bread.
3. Sprinkle chopped chives on top of the cream cheese.
4. Layer on the slices of turkey.
5. Spread cream cheese on the second slice of bread, and place on top.
6. Cut in half.  Eat with your favorite fruit.

So easy. So good.

Do you have any quick and easy lunch recipes?  Let's talk about them in the comments below! 

Love, Light & Warm Cups of Chai Tea,

 
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Gluten-Free, Dairy-Free Broccoli Bread

Food & Drink, Living Life CreativelyCait SherrickComment

Recently, I had a major craving for something gooey and cheesy.  Real cheese does a number on my stomach, so I don’t eat it at all, and I miss it like whoa.

When you have a lot of food intolerances and avoidances, over time, you tend to not care for a lot of the things you used to eat, and you become ok just not eating them.  But, I think there are definitely exceptions, and I love to find creative ways to cook those not-so-digestive-friendly foods.

Broccoli bread was one of our family favorites growing up.  My mom would reserve it for New Year’s Eve, so as much as we loved it, we only got it once a year.  That’s probably what made it even more delicious.  She would also make pepperoni bread, but today is all about the broccoli.

I took her basic recipe, switched out ingredients accordingly, and turned it into something I could eat without an instant stomachache.   And voila!


Gluten-Free, Dairy-Free Broccoli Bread
Ingredients
-Bob’s Red Mill Gluten Free Pizza Crust Mix (or whatever gluten free bread dough you prefer)
-1-2 bags of Go Veggie! Mozzarella Shreds (this one is only lactose free, they also have a full dairy-free version here)
-1 bag of frozen broccoli (you can also use fresh)
-Salt, pepper, preferred seasonings
-Your favorite kind of tomato sauce

Directions
1. Preheat oven to 425°

2. Prepare the pizza crust as directed on the bag.  You will divide the dough in 2, so ultimately you’ll end up with 2 loaves.

3. Boil a pot of water, add broccoli and cook for 3 minutes. Drain.

4. On greased parchment paper, using wet fingers, press out one half.  I keep a small bowl of warm water nearby and keep rewetting my fingers as I press it out.  Otherwise, the dough sticks to your fingers like no other.  Repeat for the second half of the dough.

5. Sprinkle cheese on top of each half of the dough.  You can use as much or as little as you’d like.  Leave about a half inch border of dough.

6. Sprinkle the cooked broccoli on top of the cheese.

7. Season to taste with salt, pepper, garlic, or any other kind of spices you’d like.  I just used salt and pepper.  I’ve been keeping things a little plain recently, while I work to heal my belly, but it still tastes scrumptious.

8. With your wet fingers, roll one end of one loaf in and keep rolling/rewetting your fingers until you’ve reached the opposite end, tucking in the cheese and broccoli as you go.  Repeat rolling for the second loaf.

9. Keeping the loaves on the greased parchment paper, place them on a pizza pan or cookie sheet, and bake for 20 minutes.

Let it cool a few minutes. Slice it, dip it, enjoy it.

You can use any combination veggies and/or spices you’d like…the recipe for some delicious cheesy bread is the same! Give it a try, and let me know in the comments below how yours comes out!  

Love, Light & Warm Cups of Chai Tea,

 
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