Banana Almond Milk - Dairy Free

 

This is truly a unique and delicious dairy free milk!

 

1 cup whole raw almonds
1 dehydrated baby banana
3 cups filtered water
 
Combine all ingredients in 4 cup covered container before you go to bed, or eight hours in advance of preparation. Refrigerate.
 
Strain, discarding soaking water. Place nuts and fruit into high speed blender. Add 4 cups fresh filtered water.  Start blender on lowest setting, and gradually increase speed to the highest setting, continuing to process for 1 minute.
 
Place nut milk bag in 4 quart container , ensure it is stationary, and pour contents of blender into the nut bag.
 
Hold the top of the bag closed with your left hand and bring your right hand down the bag, compressing to harvest your banana almond milk. I find treating the bag like an accordian fan works better than twisting, plus it will last longer and be easier to clean. .  Repeat process and with minimal effort your milk will be strained within a minute.


Rinse your blender, nut milk bag, and all equipment immediately, according to manufacturer instructions!
 
Yield: 4 cups milk
Prep Time: 1 minute
Soak Time: 8 hours
Processing: 3 minutes
Storage: Refrigerate and use within 3 days

Recipe modified from my original publishing of "Banana Almond Milk - Dairy Free" May 23, 2016

Almond Walnut Dairy Free Milk

I prefer to prepare almonds and walnuts for consumption by soaking them in filtered water for 8 hours, and I'm pretty specific about it. From what I've gathered from published articles, cookbooks and textbooks, people have varying theories, with 2 - 8 hours being the most common time frames. If you are new to making dairy free milk check out the tips at the end of recipe for more specific information.

 

3/4 cup whole raw almonds

1/4 cup whole raw walnuts

1 small pitted date

3 cups filtered water

 

Combine ingredients in 4 cup covered container such as before you go to bed, or eight hours in advance of preparation. Allow to soak in cool dry place for eight hours.

Remove/strain nuts from soaking water, and place in blender.  Add 3 cups fresh filtered water. Cover blender and gradually increase speed to the highest setting, processing for 1 minute.

 

Place nut milk bag in 4 quart container and pour contents of blender into the nut milk bag.

 

Hold the top of the nut milk bag with your left hand and, starting at the top, bring your right hand down the bag, gently compressing, and harvest your milk. I find treating the bag like an accordion fan works better than twisting and squeezing. With minimal effort your milk will be strained within a minute.

 

Rinse your blender and all equipment immediately, to save yourself from difficult to clean messes.

 

Yield: 4 cups milk

Prep Time: 1 minute

Soak Time: 8 hours

Processing: 3 minutes

Storage: Refrigerate and use within 3 days

Some general tips and information: For milk preparation, after soaking the nuts I drain them and  prepare with fresh filtered water in my Vita Mix 5200 for 1 minute. On this point too, recipes vary widely  from 1 to 4 minutes.  You want to have the almonds at an almond meal state when you stop, so when you see sand-sized bits of almond whirling around in the blender, you are done. Please note that my Vita Mix is fantastic. You may have a better model or one that is not as powerful, so you will need to find your own "sweet spot" as far as blending time. If in doubt but you feel the milk warming, you can feel free to stop!

 

As for straining the nut milk, I use a 4 quart container and an extra large food grade nut milk bag.

 

For storage of the finished product I use a four cup mason jar.

 

Nut milk is naturally perishable so you want to refrigerate it, if not drinking or using immediately. If, like me, you over process the ingredients while figuring out your blender, and the milk is warm, let it cool before straining, and then let the strained milk cool completely before refrigerating.

 

As you are cleaning up, wonder a bit how they get that nut milk to last on the grocery store shelf, and what happens to that container it's in once you've thrown it away. Follow up with some research or a call to your garbage company for proper recycling information if so inclined. It makes the whole process that much more satisfying and educational.
 

Modified from my previous publishing prior to 2016

Seasonal Soup Stew

 

This seasonal soup stew is very simple to prepare, and the final outcome packed with warming gusto. It is very forgiving as far as modifications and substitutions. I encourage you to swap out like items in the same ratios, and please let me know how it goes. I love new combination ideas.

 

Grass-fed soup bones make a delicious and far superior health wise, base for soup; and with some research you can often find humane farmers in your area. Marin Sun Farms is a fantastic example. I love their counter in Rockridge, CA - many grass-fed and pastured options, and beautiful bones just for soup. The knowledgable and friendly staff are the best I have found in my area! Please let me know of your favorite local humane butcher in the comments.

 

6 cups filtered water

1 grass-fed soup bone (ask your butcher - and if you don't have a butcher friend, you need one...go make one)

1/2 pound chuck roast, cubed into 1/2" pieces

2 cups canned or fresh diced tomatoes

2 cups diced russet potatoes

1 cup peeled and diced sweet potatoes

1 cup diced carrots

1 cup diced onions

1 bay leaf

2 cups fresh green beans, cleaned of vine tip and cut into 1" pieces

1 cup shelled peas

1/2 cup chopped roasted red bell peppers

1 teaspoon Himilayan or kosher salt

1/4 teaspoon ground black pepper

1/4 teaspoon granulated garlic

1/8 teaspoon ground cayenne pepper

3 cups shredded green cabbage (1 small cabbage)

1/4 cup chopped parsley

salt and pepper to taste

 

In a 10 quart stockpot, combine water, soup bone and chuck roast. Bring ingredients to a slow boil, and immediately turn heat down to a simmer.

 

Continue to cook until meat is tender, about 1 1/2 hours, skimming froth from the surface and stirring ocassionally.

 

You may remove meat and continue to simmer bone for another hour, if you have time, and for added nutrients.

 

Remove soup bone and add tomato,  russet and sweet potatoes, carrot, onion, and bay leaf. If you removed the beef, it is time to add that back into the pot as well. Simmer until carrot and potato are tender.

 

Add  green beans, peas, roasted red bell pepper, salt, pepper, garlic, and cayenne. Add enough water to cover ingredients, if necessary.

 

Stirring gently, add cabbage and parsley, and continue to simmer until all ingredients are tender. Check seasoning and add sparingly if needed,  allowing a few minutes of cooking time for additions to fully develop their flavor.

 

Remove bay leaf, and serve.

 

Freeze leftovers, or make specifically for that purpose in the first place!

~ 8 generous portions

 

Recipe modified from my original publishing of "Stone Soup" in March of 2012

 

Sweet and Spicy Carnitas

This recipe calls for ground spices, as using them allows the spice to penetrate the pork  as it braises, so you get all of the wonderful flavors, both inside and out.

My signature Sweet and Spicy Carnitas is my favorite food with which to feed "the band", or any large group of people! This dish I believe is the most requested savory food that I make. I think what makes it special is the combination of searing, open braising, the braising liquid and adding garlic in the final hour of cooking.  And of course, love - the final and most important ingredient!

Traditionally, carnitas are pretty simple - melt in your mouth pork; always a good thing. In some areas of Mexico, a variety of whole spices are added to the braising liquid to lightly infuse the meat with the essence of spices such as cinnamon, oregano, and thyme. Carnitas are also very similar to shredded Puerto Rican pork, a dish I had a few times during special occasions while growing up.
 
2 cups water, plus more as needed
1 tablespoon ground cinnamon
1 tablespoon Adobo, or granulated garlic
1 tablespoon ground cayenne pepper
1 1/2 tablespoons ground cumin
6 pounds boneless pork shoulder, cut into approximately 3 inch cubes
2 teaspoons Kosher salt
1 tablespoon vegetable oil
6 cloves garlic, thinly sliced
limitless love

Preheat oven to 350 degrees.

Mix water, cinnamon, Adobo or granulated garlic, cayenne pepper and cumin until fully incorporated and set aside.

Rub surface of pork with Kosher salt.

In a large, high sided skillet, sear pork in the vegetable oil, on all sides, until crispy and dark golden brown. This may have to be done in batches, depending on the size of your skillet. Remove pork onto cooling rack, or plate, and blot to remove excess oil. Remove fats from pan.

With caution, pour water with braising spices into the pan, which will cause lots of steam! Stir to remove all the bits of goodness from the bottom of the pan. Continue to cook for three minutes, stirring. This allows the spices to cook and develop before infusing the meat.

Place pork back into the pan with the braising liquid. Pour enough fresh water to come 2/3 the way up the sides of the pork (usually about 4 – 5 cups total liquid). If your pan is too small, you may instead distribute the brasing liquid and meat into how ever many baking dishes is necessary, add fresh water as directed above.

Braise in the oven for 3-4 hours, uncovered, turning meat every hour. At the start of the third hour, add garlic to the braising liquid.

To test the carnitas for doneness, press down on the meat with a large kitchen spoon; if it collapses and falls apart, it is  done. When youve reached this stage, remove pan from the oven, and break pork into 1" – 2” pieces.

At this point, you may do what I do, and reserve the cooking liquid, draining of fat,  and serve it on the side. It is delicious on rice!

Or you can return carnitas and liquid to oven and continue cooking, turning occasionally, until almost most or all of the liquid has evaporated and the peaks of the pork are deeply caramelized. This could take an additional hour. As depicted in photo.

Revised from my original recipe published September 20, 2010

Chocolate Chip Oatmeal Cookies

 

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Having simple and healthy snack recipes that you also find delicious translates into success in a couple of ways.  You can make homemade foods that are far superior to their processed counterparts, while budgeting your costs. Plus, you always have something personal to gift others- nothing like sharing good food made with love!
 

Some interesting differences in this recipe from other cookies are found in the ingredients:
 
~ By replacing the eggs with chia seed gel, you are replacing that cholesterol with an excellent source of Omega-3 fatty acids, fiber, and calcium.
 
~ If you can find grass-fed butter, it is a better source of fat, in part due to its high vitamin K content.
 
~ Not only is the salt greatly decreased from most recipes and completely optional, but replacing table salt with a mineral salt like Himalayan pink or Real Utah is better tasting, and better for you since it retains many necessary vitamins and minerals.
 
~Sucanat, or other unrefined dehydrated cane juices, add another dose of minerals lacking in cookies made with all refined/brown sugar. If sucanat is not available in your area, I have long suspected other brown unrefined sugars such as coconut sugar could be interesting. As well, sugar in the raw or regular brown sugar can be used in its place.
 
~ Similarly, graham flour and almond meal cut the amount of refined flour content and increases the overall nutritional value. Many whole grain flours will work in place of graham flour; I have tried spelt, oat, white whole wheat, and whole wheat pastry, all successfully. However, I implore you to ask your grocer or shop online for this flour - it really gives that "takes you back" flavor and texture.
 
~ Guittard milk chocolate chips are my favorite in all the world.  Like See's candy? That's Guittard chocolate you bite into when you have one of their chocolate covered candies. Made in Burlingame, CA and non-GMO.

 

chia seed gel (egg replacer)*
1 cup unsalted butter

1 cup all purpose flour

1/4 cup graham flour (or other whole grain flour like white whole wheat, spelt, etc. )

1/4 cup almond meal flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt (Himalayan pink fine grain, Utah Real fine grain, or Kosher), optional

1/2 cup light brown sugar, packed

1/2 cup cane sugar

1/4 cup sucanat (or other unrefined or regular brown sugars)

1 teaspoon pure vanilla extract

3 cups Quaker 1-minute quick oats

6 oz. Guittard milk chocolate chips  (1 cup)

 

*chia seed gel (egg replacer)

1 T organic chia seeds 

1/4 cup water
Add chia seeds to water in a container with lid. Shake or stir a few times, allowing to "bloom" for 15 minutes, set aside. This step should be done while preparing the ingredients.

 
This is also a good time to bring butter to room temperature before starting. Twenty minutes is generally a good amount of time - the butter needs only to yield to the pressure from one finger to be sufficiently softened.

Place baking rack in center of oven and preheat oven to 350 degrees.

Prepare standard sized cookie sheet by lining with parchment paper. Set aside.

 
In a small bowl, combine all flours, baking soda, cinnamon, and optional but recommended salt. Whisk until incorporated, and set aside.

Using a stand mixer, install the paddle attachment. Place butter and sugars in the mixing bowl, and turn speed to "medium". Cream the butter and sugars together until fully incorporated and slightly fluffy - this will take about four minutes.  To ensure even mixing, stop the mixer and scrape down the sides of the mixing bowl with a spatula at the two minute mark.
 
Turn speed on mixer down to "low" and add chia seed gel, mixing until evenly distributed, under a minute. Stop mixer and scrape down the sides of mixing bowl.
 

Continuing to mix on speed "low", add vanilla extract.

Continuing to mix on speed "low", add 1/2 cup of the flour mixture at a time, briefly increasing and then decreasing the speed to fully incorporate the flour, without overworking the dough.  Turn off machine and scrape down the sides of mixing bowl. 

 
Continuing to mix on speed "low", add oats 1 cup at a time, briefly increasing and decreasing speed to fully incorporate, without overworking the dough.
 
Turn speed on mixer to "stir", and add in chocolate chips. This should only take about twenty seconds. Remove bowl from mixer and stir the dough by hand with a spatula if needed, until evenly incorporated.

Using a #40 sized cookie scoop (1 2/3 tablespoons), or two spoons, place mounds of cookie dough on cookie sheet, with a couple of inches of space between them.

Note: If the dough is very soft at this stage and does not retain its shaped when scooped,  refrigerate for fifteen minutes, or until slightly firm. This will help the cookie dough release from the cookie scoop or spoons more easily, and will help the cookies retain their shape while baking. A too-soft cookie dough will spread undesirably when baking, that much is guaranteed.

Flatten each scoop gently with your fingers to about 2/3 inch thick; there will now be about 1 inch of space between the cookies. A standard sized cookie sheet will hold one dozen cookies (3 cookies vertically x 4 cookies horizontally).
 

Bake for 8 minutes and rotate the pan. Check for doneness in 4 more minutes. 

 

If cookies still appear puffed and moist, continue to cook for at least another minute. They are technically finished after the cookies fall a bit, and the exterior of the dough looks dry.  You can continue to bake to desired darkness. Cookies will vary from chewy to crispy, depending on baking time. The longer they bake the crispier they will be when cooled. When cooled, the lighter cookies will be brown around the edges with a soft and chewy center, and the darker will yield a more uniformly caramelized and crispy treat. (All shades are delicious, and I often cook each sheet pan differently, on purpose, knowing that people have different preferences.)

Store in an airtight container, or in the fridge for up to one week.

If you don't need all the cookies at once, you can flash freeze the unbaked dough. To do this, portion the dough onto a cookie sheet. There is no need to allow space in between them since you are not baking them. Freeze for an hour, or until they are solid. Then they can be transferred to a freezer bag to save room.

When ready to bake, bring to room temperature, generally about twenty minutes, and proceed with baking as directed.

Yield: Three+ dozen

Revised from my original "Breakfast Cookie" recipe published April 24, 2012

Brown Sugar Candied Walnuts

These candied walnuts are lightly sweet with a delicate and crispy "shell", delicious eaten out of hand. Also adds dimension and texture when added to any mixed green salad, especially one that includes sliced apples or pears and blue cheese. Or break them up and use as a coating for candies, sprinkled in yogurt, or on top of ice cream. 

3 cups water
1 cup light brown sugar
2 cups whole walnuts
3 tablespoons powdered sugar

Line small sheet pan with parchment paper and set aside.

Combine water and brown sugar in a 3 quart saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Reduce heat to medium, and add walnuts. Stirring every ten minutes, continue simmering for 30 minutes. Remove pan from heat.

Place baking rack in center of oven. Preheat oven to 325 degrees.

Remove walnuts with slotted spoon, and place in a medium mixing bowl. Discard remaining sugar water. Sprinkle powdered sugar over walnuts, one tablespoon at a time,  mixing gently to ensure sugar is dissolved before adding the next. Once all sugar has been incorporated, pour walnuts onto prepared sheet pan and arrange in a single layer. Bake for 20 minutes, stirring halfway through cooking time.

Remove parchment and walnuts from pan and allow to cool completely, about 30 minutes.

Store walnuts in an airtight container at room temperature.

Revised  from my original recipe previously published

Chocolate Sea Salt Cookies

 

People of all ages love this modern take on the classic chocolate chip cookie. The overall nutritional profile of this anytime treat is boosted with the addition of whole grain flours and mineral salt. There is no "extra" salt in this recipe, however the type of salt is more pronounced in flavor, due to the natural minerals. Small bits of chocolate balances the toothsome texture with a sweet and salty finish.  
Also known as "Circles of Love".

 

1 1/4 cups all purpose unbleached flour

3/4 cup whole wheat pastry flour

1/4 cup whole wheat flour

1/4 cup graham flour

1 teaspoon baking soda
1 scant teaspoon Himalayan salt, fine pink

1 teaspoon ground cinnamon

1 cup butter

3/4 cup Florida Crystals cane sugar

3/4 cup brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup mini chocolate chips

1 cup nuts of your choice, optional

Bring all ingredients to room temperature before starting. Twenty minutes is generally a good amount of time - the butter needs only to yield to the pressure from one finger to be sufficiently softened.

Place baking rack in center of oven and preheat oven to 350 degrees.

Prepare standard sized cookie sheet by lining with parchment paper. Set aside.

In a medium mixing bowl, combine all flours, baking soda, salt and cinnamon, whisking briefly, and set aside.

 

Using a stand mixer, install the paddle attachment. Place butter and sugars in the mixing bowl, and turn speed to "medium". Cream the butter and sugars together until fully incorporated and slightly fluffy - this will take about four minutes.  To ensure even mixing, stop the mixer and scrape down the sides of the mixing bowl with a spatula at the two minute mark.

Turn speed on mixer down to "low" and add one egg. As the egg pulls away from the wall of the mixing bowl, stop the mixer and scrape down the sides of the bowl. Continue mixing on "low", allowing to fully incorporate. Repeat with the second egg.

Add vanilla extract.

Continuing to mix on speed "low", add 1 cup of the flour mixture at a time, briefly increasing and then decreasing the speed to fully incorporate the flour, without overworking the dough.  Turn off machine and scrape down the sides of mixing bowl. 

Turn speed on mixer to "stir", and pour in the chocolate chips, and optional nuts. This should only take about ten seconds. Remove bowl from mixer and stir the dough by hand with a spatula, until they are all evenly incorporated.

 

Using a #40 sized cookie scoop (1 2/3 tablespoons), or two spoons, place mounds of cookie dough on cookie sheet, with a couple of inches of space between them.

 Note: If the dough is very soft at this stage and does not retain its shaped when scooped,  refrigerate for fifteen minutes, or until slightly firm. This will help the cookie dough release from the cookie scoop or spoons more easily, and will help the cookies retain their shape while baking. A too-soft cookie dough will spread undesirably when baking, that much is guaranteed.

Flatten each scoop gently with your fingers to about 2/3 inch thick; there will now be about 1 inch of space between the cookies. A standard sized cookie sheet will hold one dozen cookies (3 cookies vertically x 4 cookies horizontally).

Bake for 6 minutes and rotate the pan. Check for doneness is 5 more minutes. 

If cookies still appear puffed and moist, continue to cook for at least another minute. They are technically finished after the cookies fall a bit, and the exterior of the dough looks dry.  You can continue to bake to desired darkness. When cooled, the lighter cookies will be brown around the edges with a soft and chewy center, and the darker will yield a more uniformly caramelized and crispy treat. (All shades are delicious, and I often cook each sheet pan differently, on purpose, knowing that people have different preferences.)

Store in an airtight container, or in the fridge for up to one week.

If you don't need all the cookies at once, you can flash freeze the unbaked dough. To do this, portion the dough onto a cookie sheet. There is no need to allow space in between them since you are not baking them. Freeze for an hour, or until they are solid. Then they can be transferred to a freezer bag to save room.

When ready to bake, bring to room temperature, generally about twenty minutes. Flatten each scoop gently with your fingers to about 2/3 inch thick and proceed with baking as directed.

 

Yield: Three+ dozen 

Revised from my original recipe published April 19, 2011

Oatmeal Apricot Cranberry Pecan Cookies

 

 

 

The key to the unique flavor of this cookie is the California apricots. The combination of apricots, cranberries and toasty pecans in an oatmeal cookie base are wholesome and satisfying. Interestingly enough, I have also heard they are fantastic with beer - in fact, some people call these Beer Cookies!

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon McCormick's pumpkin pie spice or ground cinnamon
1 teaspoon Diamond Crystal kosher salt (optional)
1/2 cup unsalted butter
1 cup brown sugar, lightly packed
1/2 cup Florida Crystals cane sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups uncooked Quaker 1-minute oats
1 cup California apricots, chopped
2/3 cup Craisins dried cranberries, chopped
1 cup pecans, whole or pieces, for garnish

Bring all ingredients to room temperature before starting. Twenty minutes is generally a good amount of time - the butter needs only to yield to the pressure from one finger to be sufficiently softened.

Place baking rack in center of oven and preheat oven to 350 degrees.

 

Prepare standard sized cookie sheet by lining with parchment paper. Set aside.

In a small bowl, combine flour, baking soda, pumpkin pie spice or cinnamon, and optional but recommended salt. Whisk until incorporated, and set aside.

Using a stand mixer, install the paddle attachment. Place butter and sugars in the mixing bowl, and turn speed to "medium". Cream the butter and sugars together until fully incorporated and slightly fluffy - this will take about four minutes.  To ensure even mixing, stop the mixer and scrape down the sides of the mixing bowl with a spatula at the two minute mark.

Turn speed on mixer down to "low" and add one egg. As the egg pulls away from the wall of the mixing bowl, stop the mixer and scrape down the sides of the bowl. Continue mixing on "low", allowing to fully incorporate. Repeat with the second egg.

Add vanilla extract.

 

Continuing to mix on speed "low", add 1/2 cup of the flour mixture at a time, briefly increasing and then decreasing the speed to fully incorporate the flour, without overworking the dough.  Turn off machine and scrape down the sides of mixing bowl. 

Continuing to mix on speed "low", add oats 1 cup at a time, briefly increasing and decreasing speed to fully incorporate, without overworking the dough.

Turn speed on mixer to "stir", and add in the apricots, and cranberries. This should only take about twenty seconds. Remove bowl from mixer and stir the dough by hand with a spatula if needed, until evenly incorporated.

Using a #40 sized cookie scoop (1 2/3 tablespoons), or two spoons, place mounds of cookie dough on cookie sheet, with a couple of inches of space between them.

Note: If the dough is very soft at this stage and does not retain its shaped when scooped,  refrigerate for fifteen minutes, or until slightly firm. This will help the cookie dough release from the cookie scoop or spoons more easily, and will help the cookies retain their shape while baking. A too-soft cookie dough will spread undesirably when baking, that much is guaranteed.

Press a pecan (or pieces) into the top of each cookie, flattening the dough slightly. There will now be about 1 inch of space between the cookies. A standard sized cookie sheet will hold one dozen cookies (3 cookies vertically x 4 cookies horizontally).

Bake for 6 minutes and rotate the pan. Check for doneness in 5 more minutes.
 

If cookies still appear puffed and moist, continue to cook for at least another minute. They are technically finished after the cookies fall a bit, and the exterior of the dough looks dry.  You can continue to bake to desired darkness. Cookies will vary from chewy to crispy, depending on baking time. The longer they bake the crispier they will be when cooled. When cooled, the lighter cookies will be brown around the edges with a soft and chewy center, and the darker will yield a more uniformly caramelized and crispy treat. (All shades are delicious, and I often cook each sheet pan differently, on purpose, knowing that people have different preferences.)

Store in an airtight container, or in the fridge for up to one week.

If you don't need all the cookies at once, you can flash freeze the unbaked dough. To do this, portion the dough onto a cookie sheet. There is no need to allow space in between them since you are not baking them. Freeze for an hour, or until they are solid. Then they can be transferred to a freezer bag to save room.

When ready to bake, bring to room temperature, generally about twenty minutes. Press a pecan
(or pieces) onto the top, and proceed with baking as directed.

Yield: Three+ dozen

Revised from my original recipe published October 13, 2010