Vegan recipe for yummy nutty milk from Hollan Hawaii! It is so simple to make your own milk. You literally blend water with nuts or seeds and strain. I like adding in a little maple syrup for sweetness. I use Almond Milk as my main milk. So anything you use milk in, I use almond milk in. I find it versatile and that my body loves it and my recipes come out great. Almonds are naturally alkalizing, so… so is this. You can change the recipe to suit your taste buds; more almonds, more water, but this is how I like it. I use a nut milk bag to strain it-you can find it for sale at most health food stores. If you can’t-a paint strainer from a hardware store will work or just use a clean dishtowel to strain it. Vegan cooking often calls for milk, and this is how I fulfill:
Make 2 qts
5 minutes total time
1 cup organic raw almonds
7 cups water
2 tablespoons maple syrup (optional)
In a Vitamix or blender, mix almonds with water, gradually taking it to high. You want to pulverise those almonds. Next, strain through nut milk bag into large bowl. Transfer to a pitcher and store in fridge. Will last 4 days in your fridge. You can replace any nut or seed for almonds. At the cafe we make Mac Nut Coconut Milk for all our acai bowls and smoothies. I have tried and love cashews, sesame seeds and coconut, and they all are tasty in theirre own way. Have fun and find the one that makes your tastebuds happy. There are many things you can do with the leftover pulp, however, these days I compost it.
I love MUSHROOMS, though I often find that people aren’t sure what to do with them. Fun fact, mushrooms are not a vegetable, they are a fungus. Which is maybe why some people are shy when it comes to cooking them. I’m not sure, but I do want to share this recipe so mushrooms are given a fair chance at the table. When it comes to flavor and texture they have also been known to resemble meat, they are hearty and bold. This recipe is special to me because it really shows off how flavorI love MUSHROOMS, though I often find that people aren’t sure what to do with them. Fun fact, mushrooms are not a vegetable, they are a fungus. Which is maybe why some people are shy when it comes to cooking them. I’m not sure, but I do want to share this recipe so mushrooms are given a fair chance at the table. When it comes to flavor and texture they have also been known to resemble meat, they are hearty and bold. This recipe is special to me because it really shows off how flavorful and complex mushroom flavors can be. Keeping things simple seems to always be best when it comes to cooking and we’re gonna stick to that here! If you’ve never roasted whole mushrooms then this is the perfect recipe to try. I mean any recipe where there isn’t even any chopping involved is a keeper! There are so many fun ways to cook mushrooms, give this easy recipe a try to get started and then you can go from there.
What you need:
12 whole mushrooms
1 teaspoon olive oil
1/2 teaspoon salt
Drizzle of good balsamic
How it’s done:
Preheat oven to 400. Prepared baking sheet with parchment paper for easy cleaning. In a bowl coat the whole mushrooms with olive oil over top and then salt.
Place in sheet pan and roast for 20 minutes. Once the cool a little add a drizzle of balsamic
I am a potato salad kind of girl. It is literally one of my favorite things. I love it as a side,
on bread, on a cracker, for any meal . . . and I love all types. I adapted this one from a recipe from my BFF’s mom, who was not vegan. Now, I enjoy it without the guilt, and it is a healthy pleasure. Eat it in a bowl on its own or as a side; it also makes great picnic food!
PREP + COOK TIME 30 MINUTES SERVES 4
11⁄2 pounds red-skinned potatoes
3⁄4 cup vegan mayo
2 tablespoons pickle juice 2 tablespoons chopped fresh dill
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1 celery rib, diced
2 tablespoons minced red onion
1⁄4 cup black olives sliced 1⁄4 cup diced dill pickles (sweet or dill, your choice)
Bring a large pot of water to a boil. Cut the potatoes into 1-inch cubes, keeping the skin on. Add them to the boiling water and boil for about 15 minutes, until they are tender (check with a knife). Drain well and rinse under cold water to stop the cooking.
Mix the vegan mayo, pickle juice, dill, salt, and pepper in a large bowl with a whisk. Add the celery, onion, olives, and pickles; toss well. Add the chilled potatoes, and stir again. If you want it creamier, add more vegan mayo.
If you think this recipe might be good for a friend, just hit that little share button on the bottom! Thanks!
Mushrooms are amazing. I love making recipes that support my body. I feel so good, like I have superpowers after drinking it. I change up the shrooms I use. Sometimes I use reishi, lions mane or chaga. There are so many reasons to add mushrooms into your life. I don’t recommend anything everyday, but put this on rotation in your smoothie arsenal. The powders are found at health food stores.For this recipe I use sun potions Yin Powder, I love the brand and this mix in particular.
What you need: Makes one shake, Takes 3 minutes (if that)
2 cups almond milk 2 scoop chocolate protein powder 1 teaspoon cocoa powder 1 teaspoon of mushroom powder 1 date
How it’s done:
Add everything to a blender. Start on low and gradually bring up to high. Let your blender whip it for about 30 seconds. Serve in a glass or mason jar.
Benefits of mushrooms:
Boosting the immune system for things like viral infections such as the flu; lung conditions including asthma and bronchitis; heart disease and contributing conditions such as high blood pressure and high cholesterol; kidney disease; cancer; and liver disease.
On top of that it is known to:
Protect against dementia.
Helps relieve mild symptoms of depression and anxiety
May speed recovery from nervous system injuries
Protects against ulcers in the digestive tract
Reduces heart disease risk
Helps manage diabetes symptomsWith all of these possible benefits, its worth a try.See how they make you feel.You never know they may give you super powers!
It seems like everyone is obsessed with Avocado Toast these days. You can have it from Hawaii to NY, and its not just on vegan menus. At the restaurant we try to have everything as local as possible, so since avocados are available year round in Hawaii, putting this on the menu was a no brainer. Also can we talk health benefits? They are packed with monounsaturated fatty acids . Avocados are a naturally nutrient-dense food and contain nearly 20 vitamins and minerals. And yes this recipe will be in Good Food Gratitude that’s about to hit the press in the next few weeks
What you will need:
4 slices of your favorite bread ( gfree or not)
2 Tablespoons Herb Oil (see recipe)
1 large or 2 small avocados- sliced
Salt and pepper to Taste
8 cherry tomatoes ( sliced in half)
½ cup clover sprouts
How it’s done:
Toast your favorite bread and drizzle herb oil( save some for drizzling on that top) on it. Next add 1 quarter of large avocado or ½ of small on each slice of toast. Smooch avocado on bread. Cut in half at a diagonal and sprinkle with salt and pepper. Top with clover sprouts and tomato garnish. Drizzle with herb oil. This recipe is so versatile, change the herb oil to vegan butter and salt and pepper. Love pickly foods, top it with pickled radishes and micro greens, do something fun.