Easy, Homemade Almond Milk

Looking Forward to trying this! We don’t buy Almond Milk because of the Carrageenan added.

Healthy Delicious

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Almond milk is an absolute staple in my kitchen. I’m going to show you, step by step, how to make almond milk at home. It’s not as hard (or hardcore hippy) as it sounds!

Homemade vs. store bought

I mean, packaged almond milk is good and all. If you’re already using it in place of cow’s milk, you are a rockstar! Packaged almond milk is an amazing dairy substitute, and can be used in all sorts of recipes in place of milk. (If you want to know my thoughts on cow’s milk dairy, read them here.) But as amazing as store-bought almond milk is, it’s still a packaged product that contains some additives and preservatives that can irritate your tummy. Carrageenan, which is derived from seaweed, is used as a binding agent in many packaged foods including nut milks (and coffee cream, for that matter), and can further irritate…

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Gonzos

We love this snack and it’s very healthy for you and full of fiber and protein because it is garbanzo beans!  Thanks to the website Cinnamon Eats who did a post on roasting garbanzos,  I started making these.  They are crunchy and delicious!  They are a great afternoon snack!   We digest these better than most nuts.  Gonzos remind me of the popular snack food called Corn Nuts.

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Soak 1 lb. Organic Garbanzo Beans (Chickpeas) for 12 hours at room temperature.  Drain and cook beans in salted water for 45 minutes.  Drain.  Place beans on large 12 “x 17” baking sheet.  Toss with 2 – 3 Tbsp. Extra Virgin Olive Oil.

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Salt generously. Bake on middle shelf at 425 F / 218 C for 35 minutes, then turn oven down to 375 F / 190 C for 15 minutes.  Salt again.

Makes about 4 cups.  Stays fresh and crunchy in cupboard for 2 – 3 weeks!

Homemade Organic Oat Bran Milk

Oat Bran Milk with Gluten Free Cereal and Fruit

I made Oat Bran Milk for the first time this week.  It tastes great!  Very easy and economical!  We were buying rice milk at over $4.00 a quart.  I can get 20 quarts out of a 1 lb. package of Organic Oat Bran which would be about 20 cents for a quart of Oat Bran Milk.  That will help the pocket book plus when I’m running low on milk I don’t have to run to the store!  That’s a win-win as they say!

Here’s the recipe for Oat Bran Milk from the website Canned Time:

Organic Oat Bran Milk

Add 1 cup of water to 1/4 Cup Organic Gluten-Free Oat Bran Cereal.
(Substitutions include:  Oats, Steel cut Oats, Bran, Barley, Wheatgerm etc.) I’ve also used brown rice.  It needs to cook on stove for 30 minutes.

Heat for 2 minutes in the microwave or on stove top until oats have softened.
Pour the Oat /Water mixture into 2 Cups water.
Add in flavors:
1 tsp. Stevia Powder
1 tsp. Vanilla Extract
And 1 Tbs. of Cocoa powder for Chocolate Milk.
Pinch of Sea Salt.

Blend or Food Process for 2 minutes on high.
Pour the mixture through a strainer into a glass container.  You may want a thinner consistency.  Just reduce the amount of oat bran, rice, oat, etc., or increase water.  You may have to experiment to get the mild the consistency that you prefer.

Refrigerate up to 5 days.

Use in smoothies, cooking, baking or heat a cup for a morning drink.
The oat bran left in the strainer can be frozen and used in cookies, cakes
or breakfast bars for added nutrition.

Leave out the sweetener and you’ve got a milk for cooking savory sides with added nutrition.

Homemade Corn-Free Baking Powder

This recipe is from the book,  Battling the “MSG Myth” A Survival Guide and Cookbook that can be purchased through the msgmyth.com website.  This recipe is for people that are sensitive to corn starch which is in baking powder.  Corn starch does contain “MSG-like” properties.  Glutamate is freed up when corn is hydrolyzed to make corn starch, thus it is often “contaminated” with FGA (Free Glutamic Acid better known as MSG) .

Use as you would regular baking powder.

Combine in a glass jar:

1/4 cup cream of tartar (1.5 oz. container)

1/4 cup tapioca flour

1/8 cup baking soda

Peach Dipping Sauce

I froze a lot of peaches this summer and came up with the idea to use the peaches like a ketchup.  We are somewhat sensitive to tomatoes that have been cooked or processed because of the free glutamic acids (MSG) that can form.

We use this sauce with french fries that I bake in the oven using organic potatoes and organic olive oil.  It’s also wonderful as a dipping sauce for chicken fingers.

Today we used it as a topping over chicken breast that I sauteed in butter, olive oil, sliced onion, and minced garlic. We had it with Organic Italian Potatoes, steamed organic carrots, and salad.  It was delicious!

Recipe:

1 cup frozen peaches

Put in small sauce pan over medium heat.  When thawed add:

1/2 teaspoon stevia

2 Tablespoon xylitol

1/4 teaspoon salt

1/4 teaspoon Chinese Five Spice

1 Tablespoon Apple Cider Vinegar

2 teaspoons tapioca flour

Heat until thickened (will come to a boil).  Then I puree in blender.

I freeze the leftovers in ice cube tray.  Remove when frozen, put in zip-lock bag, and heat as many as you like later on.

Homemade Potato Chips

My husband and I get so hungry for potato chips at times.  We haven’t found any chips on the market that we don’t get reactions from.  The oils that manufacturers use commonly contain citric acid (can contain MSG)  as a preservative, not on the label of course. Or the oils are chemically pressed instead of mechanically pressed.  Or they can contain corn oil which when processed contains FGA which is MSG.  Or the non-organic potatoes can be fertilized with Auxi-Gro that contains FGA (MSG).  At any rate, every now and then we will try a bag from the health food store, get reactions after eating several, and hope some day to find a bag of chips we can eat, pain free!

So when we do get really hungry for potato chips we make our own.  We either use the microwave or the oven, depending on if the oven is already in use or not.  They both produce good chips, the oven method takes a little less time because you can make more at a time.

Oven Method:

Preheat oven to 400 F/ 205 C

The secret to making crispy potato chips is cutting the slices thin enough.  I use a mandolin slicer on level 1 which slices the potato in 1mm slices.  I scrub the potatoes (I use one large or 2 medium organic potatoes) and leave the peelings on.  Slice the potatoes; while slicing put in bowl of water. Drain in colander well, blot with paper towels slightly, dip each slice front and back in EVOO (extra virgin olive oil) then place on large baking sheet.  Salt lightly with sea salt.

Bake on a lower rack, watching as they bake because in about 5 minutes the slices on the outside edges will start browning and will need to be turned over.  Keep checking, turning, and removing the chips that are done and adding raw slices when there is room.  This whole baking process usually takes about 20 – 30 minutes.

Microwave Method:

Prepare potato slices as above, except keep slices in water so they don’t turn brown. Dry slices off with paper towels before placing on plate.  On a microwave safe plate, I use Corelle, pour about 1 tablespoon of EVOO in middle of plate.  Then dredge each potato slice, front and back in the oil.  You may need more oil because the slices will stick to plate if not enough oil is used.  It’s important to not put the slices too close to each other so leave about and inch between each slice.

Put in microwave on high.  Keep watch, they will start browning after about 3 minutes.  Meanwhile get another plate of slices ready to go. The outer slices will brown first.  Let them cook as long as you can without burning them.  You may have to take some out and cook the rest a little longer.  I use a butter knife to loosen slices off of plate.  Each plate takes about 5-6 minutes if the slices are not close together.

     Just add  sea salt and enjoy!

Organic Decaffeinated Iced Green Tea

We love drinking Organic Decaffeinated Ice Tea.  It’s so easy to make and so good for us because it supplies us with powerful anti-oxidants to combat the free radicals in our bodies.

Here’s how to make it:

In a 2 cup glass measuring cup, heat filtered water in microwave for 1 minute and 45 seconds.  It’s important for the water to not be heated too hot which causes cloudy tea.  That’s why I use the microwave method, because I always got the water too hot when using a tea pot. Take out of microwave and add 1 regular size organic decaffeinated tea bag.  I cover with a saucer and let sit for 4 – 6 hours.

Then I take out the tea bag and pour tea into a 2 quart pitcher.  I add about 3/4 teaspoon  of powdered stevia to tea and stir.  Add filtered water to make 2 quarts.  Stir again. Store in frig.  Enjoy!!!