Posted in Recipes

Vegan gluten-free chocolate hazelnut milk!

Home-made chocolate hazelnut milk!A stylish food gift !
Home-made chocolate hazelnut milk!
A stylish food gift !
Tasty & easy home-made chocolate hazelnut milk!
Tasty & easy home-made chocolate hazelnut milk!

I made this tasty home-made chocolate hazelnut milk with soaked hazelnuts. This chocolate version has a deeper, rich & tasty chocolate flavour but isn’t too sweet. I didn’t use medjool dates because I am not very fond of them. I used maple syrup, grade C to sweeten & also used coconut sugar sweetened raw cacao nibs. Yummmmm! ūüôā

Why do you need to soak your raw nuts for 8 to 24 hours?

The nuts become less raw & they are easily digested in the stomach. When these nuts are soaked, then well-drained & rinsed, they become more useful to use in raw vegan cheesecakes, in baked desserts, in muffins or in bread. Or you can make your own vegan cheese or spread.

You can make nut milk from every nut or a mix of nuts that you like & love. You even can make milk out of seeds like sesame seeds, pumpkin seeds, etc. I am experimenting with them now. More recipes to come! Most recipes on the internet say that you use 1 cup of raw nuts & 3 to 4 cups pure water. In this recipe, I will use  3 cups of water. Why? because I like it this way & the nut milk is a bit thicker too.
You can make your own nut milk & add whatever ingredients you want, vanilla, sweeten it with dates, agave or maple syrup, add extra yummy things like chocolate, cacao nibs, coconut sugar sweetened cacao nibs, carob, cacao or add in spices: it is up to you! I will not strain my pulp because it is more healthy to drink up your pulp & my Vitamix mixes it all in really well. If you have a normal blender, it is better to strain your nut milk. See this post before on how you should do that!
Recipe: For 1250 ml = 5 cups

Ingredients:

1 cup raw, unsalted hazelnuts, covered in 2 cups clean water, soaked in water for at least 8 to 24 hours, kept in the fridge, nuts well rinsed & drained/ I always soak them overnight in the fridge.

3 cups clean water

1 cup of coconut sugar sweetened cacao nibs

2/4 cup maple syrup, grade C + 1 tablespoon

Method:

Since I got my¬†Vitamix TNC 5200,¬†I have made my all of my nut milks in this fabulous machine. Because I use my Vitamix, I don’t have to strain my hazelnut pulp. It is all well & finely mixed into the liquid. It has more flavour, is thicker, has more power & is much healthier that way!! If you don’t have a power blender like I do, then you will have to strain your milk by using a nut milk bag. How to use it & step by step guide, you will find, on one of my previous post:¬†Here!

1. Place your soaked, rinsed & well-drained hazelnuts in your Vitamix blender & add 3 cups of clean water. Add coconut sugar sweetened cacao nibs & 2/4 cup of maple syrup too. Place your fitting lid on with the tamper in it. Now, turn your machine gradually on from speed 1 to 10 & then, turn on high power. Mix your nut milk for 1 minute or 2 or until completely mixed. Do this, by pushing the tamper up & down to make the ingredients go into the running blades. Now, taste. It has to have a more deeper, rich chocolate flavour & it has to be sweet but not too sweet. I added that 1 tablespoon of maple syrup, like mentioned on the list. Mix again.

2. Now, pour the tasty home-made vegan chocolate hazelnut milk in a clean bottle & turn the lid on. Label it. Keep in the fridge for most 4 to 5 days. Everytime, you want to drink it, you must shake your bottle up & down because otherwise the heavily parts will sink to the bottom. You need a smooth drink all the way! You will be left with 1/2 glass of chocolate hazelnut milk. You can drink it straight away!

You can decorate this lovely bottle with a nice lint & give it away as a lovely home-made food gift. ūüôā MMM,…too! ūüôā Enjoy! The uses are endless! More recipes on how to use it, later on!!!

Pouring the home-made vegan chocolate hazelnut milk in the clean bottle!
Pouring the home-made vegan chocolate hazelnut milk in the clean bottle!

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Posted in Recipes

Vegan pear & cashew cheese spread! Yeah!

Sorry my friends, it has been way too long, since my last post on September the 5th 2012. I had a good excuse, though! My husband Peter & I planned our trip to go to Berlin, Germany, for 7 nights. Ooh yeah, baby! ūüôā But we booked everything & we will be staying in a 3 star Design hotel near Checkpoint Charlie, in the historic area of this wonderful city! I also will be testing some good vegan caf√©s, restaurants because the city has a grand & large vegan scene! It is all about the culture, historic buildings, all kinds of food, curry wurst, lovely shops, Brandenburg Tor, etc!

A part of the old Berlin wall!

Have any of you any good tips about foods, restaurants, exciting things to do? I welcome all of your suggestions! ūüėČ xxx

Now, back to some good food, I say!

Yesterday, I invented this great & tasty pear & cashew cheese spread! Yeah! It is vegan, dairy-free & gluten-free too! You know last times, I have made these other stunning vegan cashew cheeses, like this arugula cashew cheese spread & this tasty one aka cashew strawberry yoghurt, but all so tasty & well-flavoured, all invented by me, moi! ūüôā

Don’t you want a lovely pot with this tasty vegan pear & cashew cheese spread???

Yummmm,…Make it now, it is so easy! ūüôā

An excellent & tasty food gift!!

Recipe: For 3 cups 

Ingredients:

2 heaped cups + 1/3 cup of raw & unroasted cashews, soaked for 1 night in clear water, well-rinsed & well-drained

2 cups  + 1/3 cup of ripe pears, peeled, cored & cut into smaller chunks

1 teaspoon of lemon juice

5 tablespoons maple syrup, grade B / I used 5 tablespoons because my pears weren’t super ripe. Or less, according to your taste. But you must taste the cashews & the pears too!

Method:

1. Place all of your ingredients in this order into your Vitamix or power-blender.¬†Place the tamper into your fitting lid & press the power on, go from low-speed, from 1 to 10 & push onto higher power. Use the tamper & push all the ingredients into the blades & blend until it is to your ¬†liking. I blended it for about 1 to 2 minutes. I checked the consistency & tasted it. It was ready.¬†Turn the high power off, turn the lower speed from 10 to 1 & turn the power off. Taste! Mine tasted fabulous!! It is a bit sweeter but not too sweet. ¬†But I had to place my creation in some lovely jam pots with fitting lids & placed them in the fridge to cool off & to stiffen up a bit. After 1 night into the fridge, they were ready to use & to eat up! This vegan pear & cashew cheese spread isn’t that thick but it is so tasty! If the pots are in the fridge for a longer time, you must stir into the spread with a smaller spoon so that the maple syrup is well incorporated into the mix. Yummy Yum!

How to use?

1. It is great to eat like that, with a lovely spoon, straight from the jar!

2. It is excellent as a lovely cheese spread on some toast or on a lovely sandwich!

3. It is great too, as a lovely spread onto pancakes!

4. Lovely to pour over your morning muesli!

5. Pour it over vegan ice-cream!

Enjoy, my lovely ones! ūüėȬ†Stay tuned,¬†Subscribe by email through¬†the link below¬†to get¬†my new cool newsletters aka posts!¬†Join 1,850 email Subscribers! It is free!¬†

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Yummy Yum: Vegan goodness!
Posted in Recipes

Vegan strawberry cashew cheese spread aka strawberry cashew yoghurt, I think! Yeah!

MMM,…How can you resist? Luscious, sweet strawberry cashew cheese spread!

Today, I made these invented strawberry cashew cheeses spread! You know from my last post, that I made vegan rucola (arugula ) savoury cashew cheese  spread &  it was a huge success! Now, I wanted something sweet. If you fancy something more sweet on your daily bread & you want something that is vegan, dairy-free & gluten-free, you must check this easy peasy recipe out! It has only 3 ingredients!! Oh yes, baby!

MMMM,…!
Tasty vegan strawberry cashew cheese spread aka yoghurt! ūüôā

Recipe: For about 3 cups, aka nearly 750 ml

Ingredients:

1 cup of raw & unroasted cashews, soaked in water for 1 night, well-rinsed & well-drained / Now, they are softer, healthier &  easier to digest

2 heaped cups of sliced strawberries

4 tablespoons of Maple syrup

Method:

1. Take your Vitamix & place  your ingredients in this order into your Vitamix. If you don’t have a powerful blender, use a good mixer. Place the tamper into your fitting lid & press the power on, go from low-speed, from 1 to 10 & push onto higher power. Use the tamper & push all the ingredients into the blades & blend until it is to your  liking. I blended it for about 1 minute. I checked the consistency & tasted it. I turned the power back on from low-speed, from 1 to 10 & then on high & blended for about 20 seconds more. Turn the high power off, turn the lower speed from 10 to 1 & turn the power off. Taste! Mine tasted fabulous!! It is a bit sweeter but not too sweet. You can really taste the strawberries & the creamy cashews. Pour into lovely jam pots & turn their lids on. Decorate nicely & place into the fridge to cool off & to firm up a bit. 4 hours is ideal. If you leave this in the fridge for about 12 hours, it will be more thick, like a thicker yoghurt! Enjoy, my lovely ones! If you want it to be more like a cream cheese, I think you must add more soaked cashews.

How to use?

1. Smear on some slice of bread

2. Eat as a lovely dessert

3. Pour into ice-popsicles & place in the freezer for a delicious treat

4. Pour over home-made vegan pancakes

5. Eat it like a yoghurt, it is that thick after being in the fridge for 1 night!

6. Pour it over vegan ice-cream

7. Eat it like that, with a spoon, straight from the jar !!!

What ideas, will you come up with? How would you like to eat this yummy invention?

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Posted in Recipes

Home-made Vegan cashew milk in my vitamix & vegan refreshing vanilla cashew & strawberry smoothies!

Tasty & refreshing cashew milk & strawberries vanilla smoothies! Very filling too! ūüôā
Tasty home-made cashew date sweetened nut milk! ūüôā
MMMMMMM,…!!!

Today, I made these tasty breakfast smoothies. Since I got my Vitamix TNC 5200, I have made my nut milks in this fabulous machine. Using my Vitamix, I didn’t have to strain my cashew pulp. It is all well & finely mixed into the liquid. It has more flavour, more power & is much healthier that way!!

I made a cashew milk like the old way but added 4 large pitted Medjool dates. I made 2 cashew milks, but different from each other!

How I used to make it, you can read it Here! 

A few days ago, I made my new Vitamix cashew milk. I used 1 cup of raw cashews, unsalted & placed them in 2 cups water. I placed them in the fridge for at least 7 to 8 hours. The next day, I rinsed & drained them well with clean water. Then, I placed the cashews in my Vitamix & added 4 cups of clean water. I also added 4 large Medjool pitted dates. Place the fitted lid on & turn the machine on, then on variable 1 & turn gradually to 10 & then onto high! Blend for about 1 minute until all is beautifully blended! My cashew milk was ready to drink straight away! It is that easy with a Vitamix 5200! Ooh yeah baby! I never need to strain my pulp anymore unless you want to & want a finer drink with no pulp in it. I made my milk a bit sweet but not too sweet!

I poured it into a 1 liter bottle. It was too much so, I had to drink 1 glass instantly! I produced 5 cups of cashew milk!!

Now, when you place your bottle with fitting lid into the fridge & when it stand there for a while, the milk & cashews will separate a bit so you must shake the bottle well before using it! 

The cashew milk will be fine for about 3 to 5 days in the fridge!

Now, 2 days later, I made these fine & tasty very filling breakfast smoothies!

Recipe: For 5 cups or 3 big glasses! I had enough after 1 glass of 330 ml! It is that filling!

Ingredients:

1 cup + 1/2 cup of fresh strawberries, diced, stalks removed

2 cups of home-made date sweetened cashew milk

1 cup of ice

1/2 teaspoon of vanilla extract/ I use home-made

4 tablespoons of a good maple syrup

Method:

1. Place all the ingredients in your Vitamix. Place the tamper in place, in the middle of your black fitting lid to push the ingredients down into the blades. Turn machine on, turn variable on 1 gradually turn onto 10 & then turn onto high! Blend for about 1 minute, pushing the tamper down, to the left, to the right & downwards or until it is beautifully combined. Pour into glasses & serve instantly!

Happy Drinking! ūüôā¬†Stay tuned,¬†Subscribe by email through¬†the link below¬†to get¬†my new cool newsletters aka posts!¬†Join 1,850 email Subscribers! It is free!¬†

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Posted in Recipes

Home-made almond milk & home-made vanilla almond milk!

Tasty home-made almond milk: fresh too!

Yesterday, I made home-made almond milk & a home-made vanilla almond milk, both NOT sweetened! I love my milk that way. You can add a sweetener in a recipe using this almond milk, if you want.¬†If you don’t sweeten it, it is more healthy this way. You all know that a while ago, I made my 2 first ever nut milks:¬†2 home-made cashew nut milks. You can read all about it :¬†here!¬†You all wanted to know what I could do with the leftover nut pulp after straining the milk through a nut bag. Another tasty recipe, that you can find:¬†here!

I am using the same nut & water ratio. 1 part nuts to 4 parts of water. But I will give you these 2 new recipes in this post.

What is almond milk?

This is a non-dairy, gluten-free & vegan milk, obtained from raw or soaked almond nuts, drained & well rinsed too, 4 cups of water are added. You can add whatever you want with it. You can add vanilla extract, cacao powder or another sweetener like maple syrup or agave syrup. 

Mostly, people on the internet use 1 cup of nuts & 4 cups of filtered water. You can add more water if you like but I love using 4 cups of water because you will end up with a lovely white almond milk, just like a milk consistency.

Most of the time, they tell you to soak your nuts , just add water until the nuts all completely covered by the water, soak them for at least at night or at least 8 to 72 hours in water in the fridge. Why? The nuts become less raw & they are easily digested in the stomach. When these nuts are soaked, then well-drained & rinsed, they become more useful to use in raw vegan cheesecakes, in baked desserts, in muffins or in bread. Or you can make your own vegan cheese or spread.

You can make nut milk from every nut or a mix of nuts that you like & love. I am experimenting with them now. More recipes to come!

What do you need?

a good power blender, food processor or mixer

a large bowl to keep the strained milk in when you are using your nut milk bag

a fine nut milk bag or a cheesecloth

a clean bottle with a fitting lid

How to enjoy?

1. This is a fine drink on its own

2. Pour over cereals or muesli

3. Add a bit of it to your yoghurt : lovely!

4. Make a dessert with it.

5. Make smoothies with it

6. Use it in tea or coffee

7. This is also great used in cakes, muffins & in breads for a more added nut flavour

8. You can use the sweetened or not-sweetened pulp in muffins, cakes, into breads like in banana breads / More recipes on this later/ I am testing recipes on the moment.

Recipe 1: Soaked Almond milk, NOT sweetened ( This will make about 3 +3/4 cups, nearly 4 cups )

The almond milk,will keep about 4 to 5 days in the fridge!!!

Ingredients:

1 cup of soaked raw almonds ( soaked in water for about 8 to 72 hours .) When you soak your nuts, place them in a bowl & pour water all over it, until they are all covered up. Place a lid on & place into the fridge for at least 1 night or at least 8 hours. You will see that your nuts will get swollen & are puffed up.  ( I made almond milk with nuts that soaked for 1 night & they tasted much better then soaking for 3 nights! )

4 cups of pure good filtered water

Method:

1. First, place your nuts in a sieve, rinse off the old draining water & rinse well with fresh clean water, all over the nuts until they are fresh & well clean. Place them with 1 cup of purified water in a good blender of food processor. Blitz the nuts again & again until they are well chopped up & finely. Add more water & more until all of your 4 cups of water is¬†up. You will end up with almond milk with the pulp still in it. You also can drink it like this, with bits of nuts floating around but I don’t like my milk like this. I like mine strained.

2. Then, I strained the almond milk using my nut milk bag. I placed my nut bag into a larger bowl. Then, poured the liquid mix into the bag. Close the bag with the added string & squeeze  & squeeze until all the juice is out of your nut milk bag & until you end up with only the pulp in the bag & all the liquid into the pot. I had 3 + 1/ cups, not the 4 whole cups. Pour the almond milk in a clean bottle with fitting lid & enjoy instantly or place into the fridge. After being in the fridge, you will see separation of the liquid into the bottle. Just shake the bottle well, before using the milk.

Place the leftover nut pulp in a pot with fitting lid & place into the fridge for later use in cookies, smoothies, banana breads & muffins! You can see a lovely recipe of mine, using the leftover cashew nut pulp over here in vegan pear & cashew nut pulp spelt muffins!

See pictures below for more explanation:

Mixed almond nuts with water, all finely mixed up! Ready for straining!
Placing the nut milk bag in place in a fitting bowl & pouring the almond milk mix into it!
squeezing & straining more!
straining more & more!
Beautiful home-made almond milk! Yeah!

Recipe 2: Home-made soaked vanilla almond milk, NOT sweetened:( This will make about 850 to 900 ml )

The almond milk,will keep about 4 to 5 days in the fridge!!!

Ingredients:

1 cup of soaked raw almonds ( soaked in water for about 8 to 72 hours .) When you soak your nuts, place them in a bowl & pour water all over it, until they are all covered up. Place a lid on & place into the fridge for at least 1 night or at least 8 hours. You will see that your nuts will get swollen & are puffed up.

4 cups of pure good filtered water

2 teaspoons of a good vanilla extract/ I use home-made. MY recipe comes from my friend Celia’s blog. You can find her recipe: here!

Method:

The same method as above.

1. You take your food processor & add the well-drained & well-rinsed almonds. You add 2 teaspoons of your vanilla extract. You add 1 cups of water & blitz & blitz until the almonds are well chopped finely. Add bit by bit more water to your processor until all the water is used up, the almonds are chopped up finely & it becomes one beautiful almond milk with bits floating around.

2. Then, use the same method as above, using your nut milk bag. See pictures above, your step-by-step guide!!!

Your almond milk will be a bit darker in colour because of the added vanilla extract.

Pouring home-made vanilla almond milk! Yeah!
Tasty vanilla almond milk! Yum!

This recipe was featured on the main home page of the Instructables.com website on October 19th, 2014!! Yeahh! This post had in 1 day already 1,700 views alone!  Now it has been viewed 2,103 views on instructables! Yeahh! http://www.instructables.com/id/Home-made-almond-milk-home-made-vanilla-almond-mil/

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Posted in Recipes

Two Home-made cashew milks

What is cashew milk?

This is a non-dairy, gluten-free milk, obtained from raw or soaked nuts, drained & rinsed well too, 4 cups of water are added. You can add whatever you want with it. You can add vanilla extract, cacao powder or another sweetener like maple syrup or agave syrup. 

Mostly, people on the internet use 1 cup of nuts & 4 cups of filtered water. You can add more water if you like but I love using 4 cups of water because you will end up with a lovely white cashew milk, just like a milk consistency.

Most of the time, they tell you to soak your nuts at night or at least 8 to 12 hours in water in the fridge. Why? The nuts become less raw & they are easily digested in the stomach. When these nuts are soaked, then well-drained & rinsed, they become more useful to use in raw vegan cheesecakes, in baked desserts, in muffins or in bread. Or you can make your own vegan cheese or spread.

You can make nut milk from every nut or a mix of nuts that you like & love. I am experimenting with them now. More recipes to come!

What do you need?

a good power blender, food processor or mixer

a large pot to keep the strained milk in when you used your nut milk bag

a fine nut milk bag or a cheesecloth

a clean bottle with a fitting lid

How to enjoy?

1. This is a fine drink on its own

2. Pour over cereals or muesli

3. Add a bit of it to your yoghurt : lovely!

4. Make a dessert with it.

5. Make smoothies with it

6. Use it in tea or coffee

7. This is also great used in cakes, muffins & in breads for a more added nut flavour

8. You can use the sweetened pulp in muffins, cakes, into breads like in banana breads / More recipes on this later/ I am testing recipes on the moment.

Here are the 2 recipes & enjoy! 

1/ Raw date sweetened cashew milk recipe: For about 1 filled bottle = 3 + 1/2 cups

Ingredients:

1 cup raw cashews

1/4 cup pitted Medjool dates, cut into pieces ( that are 4 big Medjool dates )

4 cups of  filtered water

Method:

1. Take a good blender or mixer & add cashews, dates pieces & a bit of the water & blend until it all comes together. Add more water until it all is beautifully joint & is finely mixed. I use the 4 cups of water in here! Taste! Yum!

It tastes a bit sweet but isn’t too sweet for me!

If you want a more sweeter cashew milk, just add another 1/4 cup of cut Medjool dates to the mix & blend again. Add a bit to more water if you need to. Then, I strained the cashew milk using my nut milk bag. I placed my nut bag into a larger pot. Than, poured the liquid mix into the bag. Close the bag with the added string & squeeze  & squeeze until all the juice is out of your nut milk bag & until you end up with only the pulp in the bag & all the liquid into the pot. I had 3 + 1/ cups, not the 4 whole cups. Pour the cashew milk in a clean bottle with fitting lid & enjoy instantly or place into the fridge. After being in the fridge, you will see separation of the liquid into the bottle. Just shake the bottle well, before using the cashew milk. See pictures below for more explanation:

Mixing the cashews, dates & water all up, adding water bit by bit!
Placing the nut milk bag in place & pouring the cashew milk mix into it!
The nut milk bag is closed with the string & starting to squeeze the bag for straining!
squeezing & straining more!
straining more & more!
The more dried sweetened cashew pulp .The left sweetened cashew pulp! yummy too! Keep it in a box with lid on in the fridge for later use.
A delightful raw date sweetened cashew milk: home-made too!

2/ Soaked cashew milk ( white in colour) & NOT sweetened= You will end up with a full bottle = 5 cups!

Ingredients:

1 cup of cashews, soaked in water for about 8 to 12 hours/ Mine were soaked 1 night

4 cups of filtered water

Method:

1. First, drain your soaked cashews well & rinse them well too. Discard the water.

2. Take a good power blender & add the soaked cashews & the 4 cups of water. Blend well untill it is all beautifully joined together. Scrape the sides of the blender if you need to & blend again & again.

3. Than, do the same method as above. See pictures! Place a nut milk bag over a large fitting pot & pour the liquid mix into it & directly close the bag with the string. Squeeze & squeeze until all the liquid is out of the nut milk bag. Strain again & you will end up with a beautiful white unsweetened home-made cashew milk: a thing of beauty!!!

4. Pour the cashew milk into a clean bottle & put the lid on. Now, it is ready. Keep the cashew pulp & place it into a fitting pot with lid. Place into the fridge for later use.

Home-made cashew milk will keep in the fridge for about 5 to 6 days. When your bottle has been a while in the fridge, you will see separation of the finer cashew parts & the milk. Just shake the bottle well before using it! Enjoy! ūüôā

How to enjoy?

1. This is a fine drink on its own

2. Pour over cereals or muesli

3. Add a bit of it to your yoghurt : lovely!

4. Make a dessert with it.

5. Make smoothies with it

6. Use it in tea or coffee

7. This is also great used in cakes, muffins & in breads for a more added nut flavour

8. You can use the pulp in muffins, cakes, into breads like in banana breads / More recipes on this later/ I am testing recipes on the moment.

You can make a vegan cheese with the pulp. More recipes on this later/ I am testing recipes on the moment.

A creamy home-made cashew milk! Pure & white!
A delightful non-dairy drink! A thing of beauty is a joy for ever!

 

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