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raw

Lacto Fermented Salsa Fresca

The diets of every traditional society have included some kind of lacto fermented food. This salsa is as simple as preparing a salsa fresca with the addition of a little kombucha and then leaving it on the counter for 2 or 3 days to ferment. It is not only delicious but loaded with enzymes and probiotics which will enhance the digestibility of whatever you serve it on. Tomatoes are at the peak of their season right now so check out the farmers market for the beefiest, ripest tomatoes that you can find!

 

 

 

Ingredients:

(makes about 3 cups)

  • 1 red onion, peeled and finely chopped
  • 2 large beefsteak tomatoes
  • 1 medium red pepper, seeded and chopped finely
  • 1 jalapeno pepper, seeded and minced
  • 1 clove of garlic peeled and minced
  • a hand full of fresh chopped cilantro
  • 1 Tbsp. fresh lime juice
  • 2 tsp. of pink himalayan salt
  • 1/4 cup of kombucha
  • a 1 litre mason jar
  • a zip lock sandwich bag to make a weight

Combine all ingredients in a medium sized bowl. Mix with your hands to combine.

 

 

Scoop the mixture into a 1 litre mason jar. Press down gently with your hands until the veggies are submerged in liquid which will be a combination of tomato juices and kombucha.

 

 

 

Fill a zip lock bag about 2/3 full of water and then seal, pressing out the air as you seal it. You can alternatively use an air lock system if you have one or glass pebbles that sit on top of the mixture to keep it submerged.

 

 

Place the water filled bag on top of the salsa in the mason jar. As it settles it will press the veggies underneath the liquid which is crucial to avoid mold growing.

 

 

Allow the salsa to sit at room temperature for 2-3 days. The rate of fermentation will depend on the temperature in your kitchen. Taste it after 2 days. It should be slightly bubbly and have a fermented taste to it. If not, let it sit another day. When ready, remove the water filled bag, cap it with a mason jar seal and ring and store in the fridge until ready to eat!

Use it wherever you would an ordinary salsa!

A Sante!

Raw Margarita Pizza

Assuming that you have your crusts in the dehydrator, the rest of this recipe is relatively simple! The raw tomato sauce that creates the platform for the rest of the ingredients needs to be dehydrated overnight so you can pop it in your dehydrator along with the crusts as you transport them from the teflex sheets to the mesh screens. You could potentially use the sauce un-dehydrated but something magical happens to it as it reduces in the dehydrator! It not only thickens but also intensifies in flavour. The cashews for the “cheese” need to be soaked for 4 hours prior to blending so plan accordingly.

 

Ingredients:

Special equipment: dehydrator and a food processor

 

  • Prepared Sunflower Buckwheat pizza crusts (See Raw Market Pizza post for crust recipe)
  • one recipe of Cashew cheese (recipe follows)
  • one recipe of pizza sauce (recipe follows)
  • fresh sliced tomatoes
  • lots of fresh basil
  • pitted kalamata olives
  • fresh cracked pepper
  • olive oil to drizzle

 

The Pizza Sauce:

  • 400g of vine ripened tomatoes
  • 1 red pepper, seeded and chopped
  • 1/3 cup of nutritional yeast
  • 1/8 cup of balsamic vinegar
  • 1 large clove of peeled garlic, chopped
  • a pinch of red pepper flakes
  • 1/2 tbsp. crushed fennel seeds
  • 1 tbsp. onion powder
  • 1 tsp. dried oregano
  • 11/2 tbsp. of himalayan pink salt
  • 1 tbsp. smoked paprika

Place all of the ingredients except for the dried oregano into a high speed blender. Blend until smooth.

 

 

 

 

 

Stir in the oregano by hand. Pour the sauce into either a large shallow bowl or a shallow baking dish. Dehydrate 8-12 hours at 117 degrees F. When you remove the sauce from the dehydrator it will appear thickened and darker in colour.

 

 

 

Stir well. Set aside while you prepare the cashew cheese.

 

The Cashew Cheese:

  • 11/2 cups of raw cashews, soaked in plenty of water for at least 4 hours
  • 2 tbsp. fresh lemon juice
  • 1/2 tbsp. organic lemon zest
  • 2 tbsp. nutritional yeast
  • 1 tsp. pink himalayan salt
  • 1 green onion, minced
  • 1/4 cup of minced basil
  • Drain and rinse the cashews. In a food processor combine the cashews, lemon juice, zest, yeast, and salt. Process until thick but smooth adding a tbsp. or two of water if you need to. If should have a similar texture to ricotta cheese. Stir in the minced green onion and basil by hand.

 

 

 

 

 

 

The final assembly:

Spread a generous amount of the pizza sauce onto your prepared crusts.

 

 

Arrange thinly sliced fresh tomatoes on top of the pizza sauce and then drop dollops of the cashew cheese onto the pizza to resemble big soft lumps of bocconcini! Artfully arrange fresh basil and pitted olives onto the crust. Top with plenty of fresh cracked pepper and a drizzle of good olive oil!

 

You can either eat the pizza right away cutting it carefully following the lines that you scored onto the crust prior to dehydrating or you can let it sit for an hour or so to allow the crust to soften a little.

 

 

Raw Yellow Curry with Kelp Noodles

As our temperatures soar here in the Canadian Rockies for a short time during the summer it seems like an appropriate time to eat entirely raw! This is one of my favourite raw curries blended with fresh pressed coconut milk and raw cashews, lightly dehydrated veggies, and kelp noodles. If you don’t have a dehydrator you can place the veggies on a cookie sheet on the lowest setting in your oven for about 45 min. as an alternative. The curry paste is best kept frozen and is also delicious in a cooked Thai coconut curry. I’ll save that recipe for another blog post! Kelp noodles are found in Asian markets and natural foods stores. They are a clear, thin noodle made from kelp and are rich in iodine and low in carbs. I usually marinate the noodles for an hour or so in enough warm water to cover and 1 tsp. of baking soda to tenderize them before adding to a recipe.

Serves 4

Special equipment needed:

  • a vegetable peeler
  • a deydrator (or your oven on the lowest setting)

 

 

Yellow Curry Paste:

  • 2 shallots, peeled and chopped
  • 6 cloves of garlic, peeled and chopped
  • a 3 inch piece of galangal, chopped (Found in Asian Markets, often frozen) *
  • 2 inch piece of ginger, peeled and chopped
  • 1 tsp. ground coriander
  • 15 dried red chilies soaked to soften in hot water for 20 minutes
  • 5 stalks of fresh lemongrass *
  • 2 Tbsp. powdered turmeric
  • 1 Tbsp. mild curry powder
  • 2 Tbsp.chopped cilantro
  • 2 Tbsp. miso paste (chickpea miso is my favourite)
  • 11/2 Tbsp. sea salt

*to chop the lemongrass, remove the outer layer or two. Cut off the end and then chop the bottom 5 or 6 inches of the stalk finely.

Combine all of the ingredients in a high speed blender to form a smooth paste.  You may need to add a little bit of water to the blender to help it along. Spoon the curry paste into a ziplock bag, reserving what you need for this recipe and then freeze the rest. Once frozen you can simply cut off small chunks as needed.

 

 

The veggies:

  • 1 large carrot, cut into long ribbons with a veggie peeler
  • 1/2 red onion, very thinly sliced
  • 1 cup of zucchini, cut into thin rounds and then 1/2 rounds
  • 1 red pepper, seeded and thinly sliced
  • 1/2 cup fresh shelled or frozen peas
  • fresh mung sprouts to garnish
  • fresh basil to garnish
  • fresh cilantro to garnish

Prepare the veggies.

 

 

Place them in a bowl with 1 Tbsp. of olive oil and 1 tsp. of tamari. Massage the veggies well with your hands to coat. Spread the veggies onto the teflex tray of your deydrator and then dehydrate at 115 degrees F. for about 2 hours. The veggies will soften and appear cooked in consistency.

 

 

While the veggies are deydrating, prepare the broth and the noodles.

The noodles:

 

 

 

  • 1 pkg. of kelp noodles rinsed and soaked in enough warm water to cover with 1 tsp. baking soda for 1 hour.

 

 

Once the noodles have soaked for an hour, rinse them well and then cut roughly into smaller more manageable bit sized pieces. Set aside while you prepare the broth.

The Broth:

  • 3/4 cup of raw unsweetened coconut
  • 3 cups of warm water
  • 1/4 cup raw cashews
  • 2 Tbsp. prepared yellow curry paste or more to taste
  • 2 Tbsp. tamari
  • 1 Tbsp. fresh lime juice
  • 1/2 tsp. sea salt
  • 1/2 tsp. turmeric powder

To make the coconut milk, combine the 3/4 cup of raw coconut in a high speed blender with 3 cups of warm water. Blend for about 1 minute. Strain through a nut milk bag.

 

 

Discard the pulp. Rinse out the blender and then pour the strained coconut milk back into the blender along with the 1/4 cup of cashews, yellow curry, tamari, lime juice, salt and turmeric. Blend well until combined and slightly warmed by the speed of the blender. Adjust seasonings to your taste, adding more curry paste if you like it spicier or perhaps additional salt or lime juice.

 

 

To Assemble:

Distribute the kelp noodles evenly into 4 bowls. Pour the warm blended broth on top of the noodles.

 

Remove the veggies from the dehydrator and divide evenly over the noodles and broth.

 

 

Top with lots of fresh mung sprouts, fresh basil and cilantro!

 

 

 

 

 

 

Zucchini Pasta with Garlic Scape Pumpkin Seed Pesto

This weekend, I was gifted a big bag of beautiful garlic scapes by my friend Tracey who operates a garlic and hops farm in B.C. I don’t know how many times these beauties went to waste when I received them in my farm box just because I didn’t really know what to do with them! As Tracy recommended, I made pesto, lots of pesto, enough to freeze for several months! Garlic scapes are essentially the flower bud of the garlic plant. The bud is removed in late June to encourage the bulbs to thicken up. They make a delicious pesto processed with pumpkin seeds, salt, pepper, olive oil, and nutritional yeast.

Serves 2

 

The pesto:

 

 

  • 10 garlic scapes (roughly chopped)
  • 1/4 cup of raw pumpkin seeds
  • 3/4 tsp. of salt (more to taste)
  • lots of freshly cracked pepper
  • 1/4 cup of nutritional yeast
  • 1/2 cup of extra virgin olive oil

In a food processor combine garlic scapes pumpkin seeds, salt, pepper, and nutritional yeast until roughly chopped. Drizzle in the olive oil with the motor still running until fairly smooth but with still a bit of texture. Add more salt if desired.  Set aside.

 

 

 

The Zucchini Pasta:

To the make the pasta you will need a spiralizer. They run around $45.00 or so and are the most fun you will ever have in your kitchen!!

  • 3 medium sized organic zucchini
  • 1/2 tsp. of himalayan pink salt

You can peel the zucchini if desired but I like to keep the skin on for colour and nutrition. Cut the ends off to create a nice flat surface. Spiralize the zucchini using the smallest blades to resemble spaghetti. Place the spiralized zucchini into a bowl with a good sprinkling of salt. Massage it with your hands to distribute the salt evenly. Let it sit for about 20 min. allowing the zucchini to release moisture. As it sits, it also tenderizes to resemble pasta in texture. While it sits, prepare the tomatoes.

 

 

The Tomatoes:

  • 2 large ripe tomatoes, chopped
  • 1/4 cup of chopped fresh basil
  • a sprinkle of himalayan pink salt
  • balsamic vinegar to garnish

Combine the tomatoes, basil, and salt in a small bowl.

Gently squeeze out the zucchini with your hands and rinse to wash off the excess salt.

Place it back in the bowl and then toss with about 1/4 cup of the pesto. Massage it well with your hands to coat the noodles completely, adding more if necessary. Arrange the noodles on two plates. Top with the tomato basil mixture, additional basil if desired, a drizzle of balsamic vinegar, a drizzle of olive oil,  and lots of fresh cracked pepper.

 

 

Enjoy!

Raw Cultured Cashew Cheesecake with Blackberry Preserves

My mom makes the best baked cheesecake, the kind that you allow yourself only one slice because it is so rich but you can’t help slivering away at it because it is so good! This recipe is my effort to recreate that cheesecake raw. I have used a mixture of cashews and macadamia nuts because the mac nuts give it that “baked” texture. You can use cashews exclusively, however; the resulting texture will be smoother and creamier but equally delicious.  Cultured with acidophilus, this cheesecake is an abundant source of probiotics. Just remember to get it started 3 days before you want to serve it! I made 4 mini cheesecakes in 3 inch ring moulds, and one in a 4 inch mini spring form pan. Alternatively you can make one larger cheesecake in a 6 inch spring form pan or 6 of the smaller ones.

Use whatever berries are in season for the topping. I used blackberries however; blueberries and raspberries are delicious as well. You can even use frozen fruit.

 

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Filling Ingredients:

  • 2 cups of raw, organic cashews
  • 1 cup of raw, organic macadamia nuts
  • 3 capsules of acidophilus
  • 1/2 tsp. organic lemon zest
  • 4 Tbsp. of clear agave or raw honey
  • 2 tsp. of nutritional yeast
  • 3 Tbsp. of fresh lemon juice
  • 1 tsp. of vanilla extract or 1/2 tsp. of vanilla powder
  • pinch of salt

Soak the cashews and macadamia nuts in a bowl of water overnight on your countertop.

Strain the nuts and combine with just enough water to blend (about 1/4 cup) until very smooth. Empty the contents of your acidophilus capsules into the mix and blend again briefly to incorporate. Be careful not to overheat the mixture in the blender as it might kill the probiotics. Line a medium sized bowl with a nut milk bag or a few layers of cheesecloth. If using cheesecloth, make sure that you have a large enough piece to wrap the mixture and to twist up the ends overtop.

 

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Gather up the ends of the nut milk bag or the cheesecloth, twisting it snuggly on top. Set into a plastic colander over your bowl and then place  a weight on top. I use a big river rock that I use for a pestle but a mason jar full of water works great! Cover with a clean tea towel and let sit on your counter top for 24-36 hours. The speed at which it ferments will depend on the temperature of your kitchen. You will be able to tell when it is ready because it begins to smell a little bit sour. I usually opt for 36 hours or a little more in my cool kitchen.

 

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When the mixture is ready, unwrap it and spoon it into a medium sized bowl. The texture will have changed once it has fermented. It will appear fluffier and aerated.

 

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Add the 1/2 tsp. of lemon zest, 4 tbsp. of desired sweetener, 2 tsp. of nutritional yeast, 3 tbsp. of lemon juice, 1 tsp. of vanilla, and the pinch of salt to the nut mixture. Stir well with a spoon. Feel free to adjust the flavour adding more sweetener or lemon if desired. Set aside while you make the crust.

The Crust:

Ingredients:

  • 1 cup of raw almonds (sprouted if you have a dehydrator) *
  • 1/4 cup of coconut sugar
  • 1/4 coconut oil, softened

(* to sprout almonds, soak overnight in water on your counter top. Drain and rinse. Dehydrate for 24 hours at 117 degrees F.)

Grind the almonds well in a food processor. With the motor running, add the coconut sugar and the coconut oil. Process until combined. Place your ring moulds on a cookie sheet lined with parchment paper. Distribute the crust evenly amongst the moulds and set in the fridge or freezer for 10 minutes or so to set. As the coconut oil cools in the mix the crust will become very solid.

 

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Remove from the fridge and divide the filling evenly amongst the moulds. Press it down well with an offset spatula or the back of a spoon to make sure that it fills the moulds completely. Place in the refrigerator overnight. The cashew cheese will set up nicely in the fridge, allowing you to slide the moulds off. At this point you can make the topping, saving it in the fridge to decorate the cheesecakes once they have set.

 

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After 1-24 hours, remove the cheesecakes in their moulds from the fridge. Gently ease an offset spatula or a paring knife around the inside edges of the moulds and then pressing up from the bottoms, slide them out of their ring moulds. You can tidy up the edges with a spatula or a knife.

 

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The Topping:

Ingredients:

  • 11/2 cups of fresh berries (1/2 cup to puree and 1 cup of whole berries to mix into the puree)
  • 1/8 cup of soft pitted dates (medjool)
  • 1/2 tsp. of vanilla extract

Blend 1/2 cup of the fresh berries, and vanilla, in a blender or mini food processor with 1/4 cup of the fresh berries. The whole idea here is to create a thick jam that you will mix the remaining cup of fresh berries into to top the cake! Stir the remaining berries into the slurry. Decorate your cakes with the berry mixture. Refrigerate until ready to serve!

Raw Berry Shortcake

This is an easy and delicious way to utilize the pulp that is left over from the almond milk that you will need for this recipe! I am forever tossing out little freezer burned bags of almond pulp after freezing them with the best intentions!  I have used fresh organic strawberries and blueberries for this dessert but fresh peaches are also delicious as are nice ripe pears in the fall or winter. This recipe, pictured below, has been portioned into 1 cup wide mouth mason jars. It is a great way to save leftover shortcakes as they will last refrigerated for several days sealed tightly in a jar. I have also made this in a 6 inch spring form pan. The cream sets up nicely in the fridge and you will end up with a sliceable cake.  You will find raw coconut flour at you local health food store.

 

 

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(makes 6, 1 cup mason jar short cakes)

 

The Short Cake

Ingredients:

  • one cup of raw almond pulp (see Nut Nog recipe for nut milk instructions)
  • 1/2 cup of raw coconut flour
  • 1/3 cup of agave
  • 1/2 tsp. of vanilla extract
  • 1/2 tsp. of almond extract
  • 1 cup each of sliced strawberries and blueberries.

In a medium bowl mix the almond pulp, coconut flour, agave, and vanilla and almond extracts together by hand. It will have a fluffy texture of crumbled cake.  Divide evenly into 6, 1 cup mason jars or a 6 in. spring form pan. Press evenly with the back of a spoon.

 

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Slice berries or fruit thinly and place a layer of fruit on top of the shortcake.

 

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Cashew Coconut Cream

Ingredients:

  • 1 cup raw cashews soaked in water for at least 2 hours
  • 1 cup of almond milk
  • 1/4 cup of clear agave (preferably clear as the amber variety will colour the cream)
  • 11/2 tsp. of fresh lemon juice
  • 11/2 tsp. of pure vanilla extract or 1/4 tsp. of vanilla powder
  • 1 Tbsp. of liquid lecithin (either soy or sunflower)
  • 1/2 cup coconut oil, melted

Strain the cashews. Combine all of the ingredients except for the melted coconut oil in a blender. Blend until smooth, adding the melted coconut oil last in a steady stream. Divide the cream evenly over the prepared short cake and berries, filling the jars within 1/2 inch of the top. Left over cream will last in the fridge for 3 days.  Set in the fridge for at least 2 hours to allow the cashew cream to set. Top with lots of fresh sliced strawberries and blueberries to serve!

 

 

Thai Green Kohlrabi Salad

Kohlrabi being very similar in taste and texture to green papaya, lends itself beautifully to this Thai salad. It is a relative of the cabbage family and is rich in vitamin C, B6, and trace vitamins and minerals. In Thailand this salad is known  as Som Tum, with “som” meaning sour and “tum” referring to the pounding sound of a pestle that is used to crush the dressing ingredients! If you don’t have a pestle and mortar the dressing can be blended or mixed in a food processor. The kohlrabi pictured below is purple however; it is most often pale green.

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Ingredients:

serves 4

  • 3 fist sized kohlrabi, peeled
  • 2 cloves garlic, chopped
  • 1 shallot, minced
  • 1 red birds eye chill, seeds removed, minced
  • 1/2 tsp. pink himalayan salt
  • 2 large tomatoes, chopped
  • 1 Tbsp. coconut sugar or raw cane sugar
  • juice of 1 lime
  • juice of 1/2 an orange
  • 1/2 cup of toasted peanuts or almonds, chopped
  • 1/2 cup cilantro, chopped
  • 1/4 cup mint, chopped
  • a splash of tamari to taste

With a mandolin, slice the kohlrabi into very thin spaghetti like strips. If you don’t have a mandolin you can grate it coarsely but the mandolin gives it a much nicer texture. Set aside in a medium sized bowl.

In a mortar, combine the garlic, shallots, red chili and salt. Grind with the pestle to a smooth paste.

 

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Add the chopped tomato and crush gently into the paste. (Alternatively using a food processor or blender in place of the mortar and pestle)

 

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With your hands gently  massage the mixture into the kohlrabi. Add the coconut sugar, lime juice, and orange juice. Season to taste with a splash or two of tamari. Serve topped with chopped peanuts or almonds and cilantro and mint.

 

 

 

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Raw Salty Caramel Coconut Almond Protein Balls

Inspired by my Raw Salty Caramel Coconut Almond Butter, these protein rich raw cookies are easily made with a food processor. I made dozens of these this week as a gift for Nurses Week and thought I would share the recipe with you! I sprouted and dehydrated my almonds before using them, however; you can simply use raw un-sprouted almonds. The caramel extract is made by Medicine Flower which are all natural and available at specialty stores or on line.  Sun Warrior Vanilla Sprouted Brown Rice Protein Powder is my protein powder of choice. It is stevia sweetened which eliminates the need to use too much added sweetener.

I often double this batch and then freeze them to have on hand as a satisfying trail snack!
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Ingredients:

makes 12 protein balls

  • 11/2 cups of raw almonds or raw, sprouted and dehydrated almonds. (To sprout, soak almonds in water on your countertop overnight before straining and dehydrating at 117 degrees F. for 36 hours)
  • 11/2 cups of raw, unsweetened shredded coconut
  • 1/2 cup of Sun Warrior Vanilla Sprouted Brown Rice Protein Powder
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. of pure almond extract
  • 1/2 tsp. pink himalayan salt
  • about 1/4 cup of raw honey or maple syrup (enough to bind)
  • 1/4 dropper full of Caramel Medicine Flower Extract
  • dark chocolate chips or chunks to garnish (opt.)

 

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Combine the almonds, coconut, and protein powder in your food processor. Process until finely ground.

 

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Add the vanilla, almond extract, caramel extract and salt. Continue to process while drizzling in the honey or maple syrup until a large ball forms. If you add too much sweetener the balls will be too soft and collapse. The mixture should stick together when you squeeze it in your hands.

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Form the dough into 1 inch balls.  Garnish with a chunk of organic dark chocolate if desired! Store in a sealed container in the fridge.

Raw Drinking Chocolate

This basic raw chocolate ganache blends up in minutes and lends itself to a variety of flavourings. I have experimented with dried ancho chilies, and essential oils of peppermint, orange, lavender, and rose, a perfect Valentines gift packaged in 250ml mason jars!

It can be blended with warm or hot water ( depending on how fussy you are about it remaining completely raw) and a little coconut oil  to create a rich and creamy dairy-free treat. I like to serve it in smaller espresso-like cups by the 1/2 cup because it is so rich!

Raw Cacao contains more vitamins and minerals than its roasted counterpart and rumour has it that Aztec Emperor Montezuma would consume 50 cups of cacao before visiting his harem!

 

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Ingredients:

  • 3/4 cup clear raw agave syrup
  • 3/4 cup raw organic cacao powder
  • 1/3 cup chopped raw organic cacao butter, melted over low heat
  • 1/8 tsp. himalayan pink salt
  •  tsp. raw wildcrafted vanilla powder ( or 2 tsp. of pure vanilla extract)

 

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Flavour options:

  • 1 small dried ancho chilli, stemmed, seeded and ground to a powder in the blender, and 1 tsp. of ground cinnamon
  • 5 drops of either, orange, peppermint, lavender, or rose essential oil. (make sure that your oils are high quality, food-grade)

Blend the agave, cacao powder, melted cacao butter, salt and vanilla in a high seed blender until smooth. Add your choice of flavours and blend again to incorporate. Spoon into a 1 cup mason jar or two 1/2 cup jars to give as gifts!

You can store it in the refrigerator for an extended period of time however; it is stable at room temperature for up to 1 month.

To make the hot chocolate:

Combine 11/2 tbsp. of your raw drinking chocolate ganache with 1/2 cup of warm or hot water and 1 tsp. of raw coconut oil in a high speed blender. Blend until smooth and frothy. Serve in a small coffee or espresso cup.

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Nut Nog

This “Nut Nog” is made with fresh almond milk and fresh frozen Thai Young Coconut Meat! This vegan nog is thick, creamy, and delicious all on its own but a splash of brandy or rum is  also a tasty addition.

Making your own nut milk is not only satisfying but also much more nutritious and cost effective than buying the watery store bought milks. Frozen thai young coconut can be purchased at your local natural foods market. You can also use fresh thai young coconuts if they are available.

 

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Ingredients:  Serves 4

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  • 1 cup of thawed or fresh Thai Young coconut meat
  • 2 cups of fresh almond or hazelnut milk
  • 1/4 tsp. grated organic orange rind
  • 1/4 tsp. ground cinnamon
  • a pinch of ground cloves
  • 1/2 tsp. fresh ground cardamom
  • 1 Tbsp. maple syrup or more to taste
  • a pinch of vanilla powder or a tsp. of pure vanilla extract
  • a pinch of turmeric powder to give it an authentic egg nog colour
  • freshly grated nutmeg to garnish

To make the nut milk:

  • 1 cup raw almonds or hazelnuts, soaked overnight
  • 4 cups of water
  • 3 pitted medjool dates
  • 1/2 tsp. of soy lecithin granules or sunflower lecithin (optional, keeps it from separating)
  • 1 tsp. pure vanilla extract

Strain the soaked nuts. Combine in a high speed blender with 4 cups of water, dates, vanilla, and lecithin if using.

Blend until smooth. Line a bowl with a nut milk bag. Pour the contents of the blender into the bag and twist the top to prevent the pulp from getting into your strained milk. Gently squeeze the bag over the bowl until all of the liquid has been extracted. The pulp can be frozen or dehydrated and ground into nut flour for later use.

Store the prepared nut milk in a sealed bottle or mason jar in the fridge. It will last about 4 days.

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To make the nut nog:

Combine the coconut meat, nut milk, orange rind, cinnamon, cloves, cardamom, maple syrup, vanilla, and turmeric in a high speed blender until smooth and frothy. Serve topped with fresh finely grated nutmeg and a splash of rum or brandy if desired!

 

 

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