More and more people are looking for alternatives to cows milk. Almond milk it a great alternative, it’s both high in calcium and protein and low in fat. However the Almond milk found in the stores are full of crap, flavors, preservatives vegetable gums, and salt, (and this is the “better one”) stuff that just does not need to be in it, nor do we need to be consuming it. But I have some good news Almond milk is so easy to make. Recently I have added it to my daily flow, without missing a beat.
Makes 1 litre
Soak 1 cup of almonds in filtered water overnight
In the morning, throw out old water and rinse well
Place the nuts in a blender and add 500ml of filtered water, process well
Strain through a very fine mesh, muslin, nut bag or clean chux
Add enough water to make 1 litre
The contents will separate just shake well before using
Note: for a sweeter flavor add 1-2 medjool dates and 1/2 tsp of vanilla extract to the blender
The sun popped out for just a moment today in Sydney town, and I was not going to miss a moment. So I whipped up this super quick watermelon salad, but I had an issue with it, being mainly watermelon and feta I didn’t think that the kids would be very keen. Well I was wrong and I had to share! 🙁
Check out Stirring Change for the recipe.
So I came across this today, and since I had all the ingredients I thought I’d give it a go, a whole 3.5 seconds later, these were made.
The downside is that I was looking for something to take camping with us and these need to stay in the freezer, so not a great mix. The upside, did I mention took precisely 3.5 seconds to make!
Its been a while since I’ve had a White Christmas, but that’s what they taste like to me!
TIP: long ago when I bought my slice pan, I bought 2 fill one, stack the other on top and stand in it, its a great and easy way to ensure that all your ingredients are pressed down firmly!
OK here we go!
★ 2 cups sesame seeds
★ 1 cup raisins (or other dried fruit)
★ 1/2 cup dried, shredded coconut
★ 1/2 cup flaxseed meal
★ 1/2 cup tahini (or another nut butter)
★ 1/4 cup coconut oil
★ 1/3 cup maple syrup, agave nectar, or honey
★ 1 tsp vanilla extract
★ 3/4 tsp sea salt
In a large bowl combine all the dry ingredients together.
Add remaining ingredients and stir gently to combine.
Press mixture firmly into an 8×8 or 9×9 pan, cover, and freeze one hour.
Remove from freezer and cut into bars.
Bars should be kept in the freezer and eaten well chilled.
Original Recipie : www.therawtarian.com/raw-sesame-seed-bar-recipe
So my philosophy is make small changes and soon enough you will look back and realise how much how much you have changed your life. Some changes are small, and you may not even really notice them, adding a new recipe, that the whole family loves, becomes a staple, no biggie, other changes may push your boundaries a little.
My boundaries got pushed a little today, for some time I have been make chicken bone broth, but it was time to make beef bone broth. I’m a meat eater, but I guess like most, around certain cuts of meat I can get a little squeamish, so when I couldn’t see any bones in the window at the butchers, I asked…. the butcher held up a thigh bone from a cow, it must have been a meter long, think something Fred Flintstone would hoe into…. This shit just got real… Once I was able to contain the urge to run from the butcher screaming…. I kindly asked if it could be cut into 4 pieces and was pleasantly surprised with the $2.5 price tag, add that to the vegetable scraps and I have one frugal super food bubbling away one my kitchen bench.
A bunch of beef bones
veggie scraps, carrots, celery tops, capsicum hearts, onion ends and skins etc
1 tablespoon apple cider vinegar
Place all ingredients in the slow cooker, cover with filtered water.
Place on low and allow to cook for 12-24 hrs. Strain and allow to cool before placing it in the fridge for up to 5 days or can be frozen.