Milk

All posts tagged Milk

Cashew Cream

Published March 8, 2012 by Polana Fowdrey

I like to mix up a batch of this and keep it in a box in the fridge.

I use it in smoothies, sweet recipes and as a creamy side dish with fruit and sweet treats.

CASHEW CREAM

Ingredients:

1 Cup Cashew nuts, soaked and rinsed

1 Banana

1 dsp/tbs Baobab Powder (this is optional – I use a lot of baobab!)

1 dsp/tbs Honey or Agave syrup (again optional, but gives a lovey taste)

Fruit juice/ Water or Fruit-Soak Water as required.

A pinch of Vanilla Powder or a bit of chopped Vanilla Bean

Method

Blend or process everything until really smooth. Use  little liquid if required.

The consistency should be that of a thick cream, but make it thinner if you want to pour it.

Keeps for about a week in the fridge.

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Almonds, Almonds, Everywhere…

Published January 22, 2012 by Polana Fowdrey

I have neglected my blog for the past week, but I’m back now and I do have a big bag of almonds

Almonds

Image by Shelby PDX via Flickr

I made this delicious milk when I came home from work today:

Strawberry Almond Milk

Equipment

Blender/liquidizer

Nut milk bag

Ingredients

1½ pints water

1 cup almonds

2 cups strawberries (I used frozen because it is January, but fresh is probably best)

Method

Soak the almonds overnight.

Place in blender with water and strawberries

Blend thoroughly

Sieve through a nut milk bag

Save the pulp to make Almond biscuits

 ————————————————-

Having drunk half the milk, I made the rest into this: (this is what I’ll be having for breakfast tomorrow.)

Cheery Berry Chia

Equipment

Dry grinder (optional)

Mixing bowl

Ingredients

1 pint strawberry almond milk

4 dessertspoons chia seed

1 cup cranberries (I used dried)

1 cup blueberries (I used frozen)

3 teaspoons agave or maple syrup

Method

Coarsely grind the chia seeds (you could use milled chia seeds instead)

Mix all the ingredients together and leave overnight

Options

I added 1 teaspoon baobab powder and a multivitamin, because I like to get a powerhouse in for breakfast.

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 I wanted to use the pulp from the Strawberry Almond milk to make some biscuits (cookies), but I needed this first:

Almond Butter

Equipment

Food Processor

Ingredients

2 cups almonds

Drop hemp seed oil

Pinch salt

Teaspoon agave nectar

Method

Place almonds in food processor and process for several minutes.

If the food processor is powerful enough, it should eventually form nut butter, but I had to add a drop of help oil to get the blending underway. Finally, when you have a smooth butter, add salt and agave (optional)

Keep in a sealed container in the fridge. Will last a few days.

 —————————————–

With all my ingredients to hand, I could proceed:

Almond Biscuits

Equipment

Food Processor

Dehydrator (or fan oven

Ingredients

2 cups almond pulp (I used almond & strawberry pulp)

6 dsp maple or agave syrup (I know, it’s a lot, but it’s worth it!)

2 dsp chia seeds

2 dsp almond butter

2 dsp coconut butter

Method

Process everything together until smooth and shape into small biscuits. I was able to make 36!

Dehydrate overnight on 115°F (45°C)

Keep in a sealed container in the fridge. Will keep for several days.

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Nuts About Chocolate

Published January 11, 2012 by Polana Fowdrey

Remember that chocolate nut spread we had as kids? I expect they still make it, but here’s my healthy raw chocolate version:

Chocolate Nut Spread

Equipment: Blender

Ingredients

1 cup almond pulp (from making nut milk)

2 dessertspoons raw cacao powder

3-4 dessertspoons agave, maple or stevia syrup or 1 banana

1cm vanilla pod, very finely chopped, or 1/2 teaspoon vanilla extract

pinch sea salt

Water to blend (about 1/2 – 1 cup)

Method

Mix everything thoroughly in a blender. If you use a high speed blender, your mixture will be very smooth and creamy; if you use a regular blender, your mixture will be more grainy. It will still taste good!)

This is great as a chocolate spread – on breads, crackers, other people… oh sorry, I got carried away there!

Just enjoy all the chocolaty goodness, eh?

 

Raw Vegan Indian Chai Tea with Nut Milk

Published January 2, 2012 by Polana Fowdrey

 

When I was in India I discovered that the unpasteurised, raw milk used there by Chai Wallers didn’t disagree with me half as much as the usual dairy milk we get over here. I couldn’t have a lot of it and after about 10 days I did start to feel a bit sick, so laid off for a while, but it did demonstrate that most of my dairy allergy is probably due to all the drugs the cows are given and the unnecessary crap which is done to milk and not the milk itself. This is one of the reasons I decided to remain vegan when I came back to Blighty.

 

But I do miss chai. It was such a lovely drink, in tiny rough ceramic pots passed through train windows and supped on street corners. The cries of “chaichaichaichai!” everywhere we went.

 

Today I decided to make Mr H (who has never had authentic chai) a cup of Indian chai tea using nut milk and brewed in the traditional way.

 

“Oh wow!” was the reaction. So here’s the recipe:

 

Authentic Indian Chai – the Raw Vegan Way!

 

Ingredients

 

Serves 2

 

Equipment: saucepan and hotplate, thermometer

 

500ml nut milk*

 

2 pinches of loose black tea (I used Darjeeling)

 

1/2 cinnamon stick, broken into pieces

 

1 tsp ginger powder

 

1 tsp cumin powder

 

1 tsp cardamom powder

 

1 tsp nutmeg powder**

 

1 tsp agave or maple syrup for each person (to taste)

 

Method

 

Pour the milk into a saucepan.

 

Add the tea and spices

 

Stirring continuously, bring the milk up to about 50 degrees C, then leave to stand fo 5-10 minutes

 

Warm the milk up again if you need to but don’t let it boil. It should feel comfortably hot if you place your finger in, but not so hot you need to snatch the finger out.

 

Pour into cups through a tea strainer and add a teaspoon of sweetness to each cup. Stir and enjoy.

* To make Nut Milk:

Soak 1 cup of nuts overnight.

Blend with 1 litre of water and strain through a nut milk bag.

You will have 1 litre of milk which you can use just like dairy milk, although it is much better for you!

** You can vary the spices to taste and alternatively use whole spices instead of ground.

 

Juice Feasting, Detoxing and New Year Cleansing

Published January 1, 2012 by Polana Fowdrey

What better day than the 1st January to start a Juice Cleanse?

I’ve been planning this for a few weeks, since I found myself in bed for a week at the end of November with ‘flu.

I’m not usually susceptible to viruses, or at least, if I am, I tend to kill them off pretty quick. Not this time – I was clearly run down and needed to rest.

Trying to do any kind of cleansing/feasting on juices and raw nut milks over yuletide was a preposterous idea, especially with family visiting and copious amounts of food to prepare, so i waited until today.

My aim is to have a good detox and flood my body with nutrients. Since my initial foray into raw food in June last year, I have experimented with varying amounts and ratios of raw/cooked food, tried a number of foodstuffs I hadn’t previously eaten and removed a few which I didn’t feel were benefiting me, in order to find my balance.

Noting how I felt continuously, my main observation has been that a high raw diet suits me well, with only minimal amounts of cooked foods, very little soya, plenty of nuts and seeds, lots and lots of organic veg, some fruit, a fair amount of seaweed (will my obsession with the sea never end?) and miso. I swear miso saved me from the ‘flu! I’ve been having it every day for breakfast ever since I was ill, with a generous pinch of seaweed and nutritional yeast stirred in.

Now, Miso is not raw of course, but it is live. I always buy unpasteurised Brown Rice Miso and that really hits the spot.

That’s what I mean by finding my balance (and everyone’s is different) and discovering which foods are best for me.

But back to the New Year Cleanse. Today I deviated from my miso breakfast and went for juice, which I drank throughout the day.

It is now evening and I have moved onto nut milk before I go to bed later.

Here are todays recipes and nutritional information:

Beetroot, Orange, Apple and Cucumber Juice:

Beetroot Juice, made with 2 medium beetroots (known as “Beets” in the US)

Scrub and chop the beetroot.

Blend with 1 litre filtered water.

Strain through a nut milk/ strainer bag.

I made quite a bit of this and bottled it for future days. It won’t be quite as fresh, but it will be quick and convenient.

To 1 litre of beetroot juice I added:

300ml apple juice

300ml orange juice

1 cucumber.

I blended these and strained out the cucumber (my personal taste)

Beetroots are an excellent source of  vitamins A, B1, B2, B6 and C, as well as calcium, magnesium, copper, phosphorus, sodium, iron, choline, folic acid, iodine, manganese, organic sodium, potassium, fibre and carbohydrates in the form of natural digestible sugars. They also serve to “clear things out” somewhat in preparation for what’s to come.

The juice (2 litres) lasted me all day, mainly because I was very tired from last night and slept for most of the afternoon.

This evening I had a cup of herbal tea, which wasn’t doing what I wanted so I got the Brazil milk out.

I made Brazil milk this morning and bottled it.

1 cup Brazil Nuts, soaked overnight and blended with 1 litre of filtered water

Strain and bottle or use.

I had about 1  litres of milk and some pulp to add to my beetroot pulp for Beet Burgers (for Mr H, who needs his munchies!)

This evening I used  500ml Brazil milk and added the following:

1 banana

4 dried figs (mine were “ready to eat” and quite soft. You may want to soak drier figs)

1 tsp maple syrup (optional – I thought it would be less sweet than it turned out)

1 tsp lucuma powder

1 tsp ginger powder

I blended all these together, then transfered to a saucepan and warmed to blood temp before drinking.

I got 2 mugfuls out of this and it warmed me nicely on this chilly evening. I called this drink Figgy Puddin’

The drink has plenty of Calcium in it, which will please my Mum, who has been nagging me to get more calcium!

I also took some supplements today – vegan multivits and extra Vitamins B12 and D. Why the extras? Well, I seem to be one of those people who doesn’t absorb B12 very well, so I have to supplement my diet quite heavily. Being a vegan, I need to be extra careful and a couple of times in my life my levels have started to slip, so I go for overkill a bit.

And Vitamin D? Well, although Bognor Regis (my current abode) is widely touted as “the sunniest place in Britain,” in my opinion, the words “sunniest place” and “Britain” should never be used in the same sentence.

Rain is what we have in the UK. We are very good at it. Sun, less so. So everyone in Britain really needs a Vitamin D supplement, either in their food, or in a pill. When we get our 3 weeks of summer I’ll have plenty of supplemented Vit D3 stored in my body to convert with sunlight, as long as I brave the sun headache long enough to absorb it!

Now I’m done with the drinking and I’m off for a nice bath… and bed. Night night. =)

You Get Me Through

Published June 18, 2011 by Polana Fowdrey

A very busy and rather stressful couple of days for me, finishing off a sculpture for an exhibition which opens on Monday and getting all the loose ends tied up for the end of my course.
As is often the case when I’m really busy, I forget to eat! However, my body is getting better at telling me it’s hungry, so I have made a few quick, tasty and healthy snacks this week, some of which I will share with you here:

Mango Power Juice
Peel and de-pip one small melon
Peel an de-stone one mango
Place in a blender with a bit of apple juice
Blend until smooth and drink
Makes a couple of pints (ish)

Quick Chocolate Fix (for those times when…  well, you know!)
In a tea cup, mix the following:
1 tsp tahini
1 tsp agave nectar (or other liquid sweetener if you prefer)
1 tsp cocoa powder.
Eat it straight out of the cup or spread onto a cracker.

Cocoa Comfort
Blend the following:
1 banana
about half a litre nut milk (I used pistachio milk and it was lovely, but almond, cashew or any other will do)
1 dsp cocoa powder
Drink it out of a mug and pretend it’s cocoa like Granny made (it’s better!)
Use warm milk if you want extra comfort.

Avocado Dip (spread, mayonaise substitute, whatever…)
Blend the following:
1 avocado
1 banana (Use one that is not too ripe – learn from my mistake!)
a few flakes of dehydrated garlic
a splash of soy sauce or similar seasoning
juice of half a lemon.
Spread onto slices of cucumber for a delicious quick snack

And finally…
Multi-Berry Orgy Snack
1 punnet blueberrues
1 punnet raspberries
1 packet dried goji berries (you won’t need all of them)

Stuff a dried goji berry inside a blueberry
Stuff the blueberry inside a raspberry
Do this to the entire punnet
And eat!

Now that School’s Out and I can relax, I’m going to get back in the kitchen and start creating again… watch this space. =)

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