I love making fresh almond milk, especially because I can gulp it down without the side effects of regular milk (think bloating and discomfort etc.). But what leaves me frustrated is all the almond pulp that gets left behind. One time I tried dehydrating it in the oven at 200 F Continue reading
Like all good tourists, when I was in Jamaica I went on a Bob Marley tour. The guide followed the rastafarian tradition, meaning he kept a vegan diet. Head bobbing, he said, “ya mon, we drink a lot of almond juice” and I was like Continue reading
This blog post is dedicated to one of the most beautiful, intelligent, and utterly humble souls I’ve ever met, my dear friend and an exquisite baker, Emilie B @emiliebakes. This recipe is very much inspired from her original granola recipe and I’m truly delighted to share it with you. Continue reading
Have you ever tried making the nectar of gods, aka Ghee? I’m sure it sounds a bit intimidating but once you try it and see how easy it is you’ll never go back to store bought ghee! Continue reading
An aromatic combination of rice and earthy spices take this usual side dish on a whole new level. You can’t go wrong with cinnamon, cloves and coconut, they have so much character on their own but when you combine them, it’s a whole another delicious story! These spices are no stranger for me as I grew up in a culture where spices like this and more are abundant and used in everyday cooking. What I most like about this spiced version is that you can serve it with a simple curry or sautéed veggies, either way your meal will be bursting of flavors!
Serves: 4 Cups of Rice
2 Cups Jasmine or Basmati Rice
3 Cups hot water
1 Cup Coconut flakes (can use shredded coconut)
1 t salt
2 Cinnamon sticks
1/4 cup coconut oil
1 t Cumin
Step 1: Wash & Soak Rice
- Rinse rice until water is nearly clear.
- Soak rice in cold water for 30minutes.
- Meanwhile, boil the water and cover the pot with a lid.
Step 2: Cook
- Heat up half of the coconut oil in a 8-10inch pan (I’ve noticed rice cooks better in a wider pan vs a pot), and add cumin, cinnamon sticks, coconut flakes and cloves. Toast the spices for couple of minutes and you smell the aromas!
- Drain the rice and add it to the above mixture, sauté for few minutes and then add hot water and bring everything to a boil.
- Lower the heat, give it a quick stir and cook covered for 15-20minutes. No peaking!
- Once cooked, gently fluff with a fork and pour remaining coconut oil.
Cooking food in a cast-iron skillet may sound old-fashioned but it’s by far one of the best and economical pans to have in a kitchen. It retains heat like no other, it’s easy to go from stove top to oven and it naturally gives your food an iron boost. This might be a bit tedious but a well seasoned pan is a happy pan – here’s a good video on how you can do that. Anyways, now that you know the benefits of owning a cast-iron skillet, perhaps you wanna try this delicious low calorie and nutrient rich blueberry cake with an amazing crust! Just remember that blueberries will be soon disappearing from farmer’s market stands, (welcome Fall!) so grab some soon and enjoy while they last.
Serves: 9-inch skillet cake/12 slices
1½ Cups Almond Flour
1 t Baking powder
1/4 t Sea Salt
1 t Cinnamon Powder
2 Large Organic Eggs
2 t Fresh Organic Lemon zest
2 T Almond Milk
1/4 cup Organic Pure Maple Syrup (Dark, Grade B)
1/2 cup Fresh Organic Blueberries
1 t Coconut oil (unrefined)
Step 1: Prepare Dry Mix
- Pre-heat oven to 375 F
- Place a 9-inch cast-iron pan on the smallest burner and gradually heat it up on low heat with coconut oil.
- In a bowl, whisk almond flour, baking powder, salt and cinnamon.
Step 2: Prepare Wet Mix
- In another bowl, whisk eggs, lemon zest, almond milk, and maple syrup.
Step 3: Combine, Pour, Bake
- Combine dry ingredients with wet until smooth.
- In a medium-hot skillet pour the batter and sprinkle blueberries on top. Cook for few minutes for the batter to set.
- Place the skillet into the oven and bake for 20-30 minutes or until toothpick inserted in the center comes out clean. Cool slightly before cutting.
Just a teaspoon of aromatic cardamom gives this ordinary almond butter a brand new flavor! And relax, it’s actually not that complicated to make this nut butter at home. I was a little intimidated as well but after making it I thought to myself, well, that was easy [pun intended]. Also, the fact that you can control the quality and quantity of the ingredients is compelling enough to give it a try, not to mention the health benefits of almonds!
Serves: 1 Cup
2 ¼ Cups Organic Raw Almonds
1 T Raw Brown Sugar (Optional, you can increase the honey by 1 T honey)
Pinch of Sea Salt
3 t Organic Chia Seeds
1 t Organic Cardamom Seeds
1 T Wild Flower Honey
1. Lightly roast the almonds in an even layer for 7 minutes at 300 C. Give them a little shake half-way through.
2. Let the almonds cool slightly before placing them into your Vitamix or food processor. Almonds should be fairly warm to touch but not super hot. Why? – This step helps release the oils from the nuts which aids in creating the butter more easily.
3. Blend the nuts to an almond meal texture and then add raw sugar, pinch of sea salt, and cardamom seeds. At this point it becomes slightly labor intensive as you have to stop-scrape-blend and repeat the process as you will notice it will become very sticky.
4. Continue blending and scraping the sides and then add chia seeds and honey as you are beginning to get closer to the end. Note: It may feel like it’s never going to become a smooth consistency but trust me it will! It will be smooth, shiny and delicious!