Breakfast, Vegetarian

Homemade Almond Milk

Since we got the new blender I was thinking of trying to make almond milk or cashew milk. I was browsing the internet and this time my inspiration was Pastryaffair.com.

I never thought this will be so simple to make. So I went got the almonds and just did it:)

Now you can also add flavor to it. There was a funny thing that happened to me.   I was so sure I got vanilla extract at home. I was just buying some extracts the day before. I just opened it and I was ready to pour it when a strong lemon ( very nice lemon ) flavor hit my nostrils . I checked my shelf. I got every flavor there but vanilla. 😦  I decided to go ahead and to add a pinch of almond flavor.

Ingredients:

  • 2 cups of almonds ( I got slivered almonds )
  • 5 cups of filtered water
  • 1 teaspoon pure organic almond extract
  • 3 table spoons of maple syrup ( I skip it this time )

 

Put the  almonds in a bowl and cover with 3 cups filtered water. Cover and soak over night or for about 8 hours. Strain and rinse with fresh water. Add the almonds to the blender and 5 cups of filtered water. Add the extract and maple syrup if using. Blend on high for about 3-4 minutes. Using a cheese cloth strain the milk to remove the pulp.

Keep it in the fridge for up to 7 days.

 

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I enjoy it with my morning coffee 🙂

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Vegetarian

Butternut Squash day: soup and oven roasted ;)

 

Butternut squash: soup or oven roasted, the perfect options to warm you up on cold days to come. I recommend you make this again, and again, and again. It is simply delicious!

Ingredients ( 4-6 servings )

  • 1 squash
  • 2 carrots
  • 1/2 of root celery ( optional )
  • 1 parsnip
  • 4 white potatoes
  • 1 onion
  • salt and pepper
  • extra virgin olive oil

Peel, wash and cut all the vegetables in small cubes except the onion which I just cut it in half. Bring a large pot of water to a boil. Add the veggies. Season with salt. Add 2 -3 tbsp of olive oil  and 2 bay leaves.

Simmer until the veggies are well done ( about 30 minutes ). Remove the bay leaves.

Place the vegetables in the blander. Add a cup of vegetable stock and puree them on smooth level until creamy. Add more stock until you get the desired consistency.

Enjoy 🙂

With the vegetables stock that was left, I made a brown rice hair pasta soup.

Ingredients for the oven vegetables( 6-8 servings ) 

  • 1 squash
  • 2 large zucchini
  • 1 large eggplant

Wash the squash, zucchini and eggplant. Peel the squash. Discharge the ends. Cut all the veggies in cubes, not very small; maybe about 1 inch cubs.

Place the vegetables in a large bowl. Season with extra virgin olive oil, salt and black  pepper and dried oregano ( optional ).

Place the vegetables in a tray and bake them for about 15-20 minutes in a preheated oven at 350 F.

 

If you like the butternut squash the same way I do I am sure you will enjoy a  butternut squash day as much as I did 😉

Bone Appetite !