THESE ARE FANTASTIC AND EASY RECIPES...BUYING ORGANIC INGREDIENTS AND MAKING THESE AT HOME CAN SAVE YOU SERIOUS MONEY.
Basic Nut Milk...makes 2 cups, keep refrigerated and use within 4 days of making
1/2 cup RAW almonds, Brazil nuts, cashews, hazelnuts, sunflower seeds, or peanuts
2 cups chilled filtered water or fruit juice
Place in a blender and blend very well, with 1/2 the liquid then add the rest
Pour into a muslin-lined colander/sieve and allow to drain.
Pull up the ends of the cloth to squeeze out all the milk..the drained pulp can be used in any baking recipe or even nutloaves/burgers.
This may separate on standing..just shake well before use.
Sesame and sunflower milk
1/3 cup hulled sesame seeds
1/3 cup hulled sunflower seeds
2 cups chilled water or juice
1 tsp honey or 1/2 tsp agave syrup
few drops vanilla extract
Proceed as for previous recipe adding honey and vanilla
Banana Cashew Milk
This is great for breakfast as a smoothie..makes 2
1/3 cup blanched cashews
1 cup chilled water
2 tsp honey or 1 tsp agave syrup
1 large banana sliced
1 cup crushed ice
1 cup apple juice
Blend the cashews with the water, until a smooth paste.
Add everything except the ice and blend well
Add the ice and blend for 30 seconds...serve at once
Basic roasted nut butter makes about 1 cup/8ozs
2 cups any dry roasted nuts ( almonds, peanuts, cashews, hazelnuts, Brazil nuts, macadamia)
2-3 tbsp safflower or sunflower oil*
Grind the nuts to a fine meal in a strong blender/food processor.
While the machine is running add the oil gradually until a smooth paste forms
* add just enough oil to form a smooth paste
CREAMS used as whipped cream for desserts and soups
BASIC CREAM RECIPE
1 cup skinless almonds, cashews, hazelnuts or peanuts
1/2 cup water or fruit juice*
Grind the nuts to a meal using a blender or food processor then add the liquid , blend until smooth and creamy.
* in place of water or juice use nut milk
Sweet cashew cream
1 cup raw cashews
1/2 cup pure apple juice
1-2 tsp honey or half the amount of agave syrup
Proceed as for recipe above
Happy & healthier eating this summer from GOOD LIFE
I have to admit that these noodles have had me scratching my head as how to make them and not over cook them or have a sticky mess in a pan...here is the simplest way..pre-soak them then they behave in any recipe and are fantastic for anyone going gluten free as they are made with bean starch paste.
4 cups boiling water
8ozs cellophane noodles
in a large bowl, add the dried noodles and top with the boiling water,and allow to soak for 10-15 mins (depends on freshness of the noodles and humidity in the air.).
The make any recipe..Stir fries, curries, stews, soups or simple broth and noodles. and add the pre-soaked noodles for the last 3-5 mins of cooking the dish ( the dish must have cooking liquor/sauce for the noodles to cook)
I love these in a salad with crisp lettuce and roasted nuts
If cooking separately, the boil in water for 3-5 mins then drain and add to any dish, for salads rinse in cold water or stock then add to the prepared veggies and nuts and dress with a light salad dressing, even just seasoned rice vinegar & roasted sesame oil is tremendous.
These are some very simple ideas and recipes that can save you lots of money, or make FRESH ingredients ready in a snap.
For any of these recipes, after draining add any fresh chopped herbs and seeds.
DO NOT ADD ANY PRE-GROUIND SPICES
own made fat free cottage cheese
2 quarts skimmed milk
2tbsp fresh lemon juice
1/2 tsp sea salt (optional)
Bring milk to boil and then add the lemon juice.
When curds begin to form, remove from heat.
Set aside for 10-15 mins.
Pour into a muslin lined strainer.
This will keep for 4-5 days in fridge.
Use the runoff whey as you would buttermilk ( pancakes, scones etc)
PANIR..THIS IS STRAINED AND COMPRESSED COTTAGE CHEESE
3 QUARTS WHOLE MILK
4 TBSP FRESH LEMON JUICE
Bring the milk to a boil and add the lemon juice, stir well then cover.
Wait 3 mins to check if curds are forming.
Remove from heat and allow to stand,covered for 10-15 mins.
Spoon the curds into a muslin lined strainer or colander.
Fold over the cloth and put a small plate over the top and top with with a 1 pound can of cooked beans.
Set aside and allow to drain and compress for 1 1/2 to 2 hours.
Turn the cheese out onto a plate and store in the cloth..keep in the fridge until using.
Yogurt cheese..this is slightly more drained Greek Style yogurt and also known as Lebne
2 quarts plain live yogurt
Pour into a muslin lined strainer and allow to drain overnight ( 8 hours)
Remove and store in air tight container in fridge.
this is a great lactose-free substitute for cream cheese in any recipe.
