Recipes

food+drink, Recipes

Chai Cashew Milk


No Comments

This summer seems never ending. Its late September but still hot as a sauna here in Southern California! My New England heart craves a change in season, a break in the heat (not to mention that my AC went out over the weekend, but we will save that for another time when we feel like talking about how technology breaks down on me whenever Mercury goes retrograde). Normally around this time I’m breaking out the warm layers and boots but this year it seems to be all about the swimsuits and sundresses.

Today marks the first day day of Fall here in the Northern Hemisphere but the thermometer is still hanging out near the triple digits. Figuring its best to just go with it, we are celebrating the Autumnal Equinox sipping on a nice, iced cold, creamy glass of chai cashew milk. The cashew milk is loaded with plant based protein and the traditional blend of spices is warming and peppery. This drink brings out the flavors of Fall while helping the body eliminate toxins that have built up over the summer months. Cardamom is often consumed for it diuretic properties and its help in cleaning out the kidneys and urinary tract. Ginger and fennel are beneficial for relieving gas and indigestion (any Mamas out there use gripe water? Yep, ginger + fennel.) Enjoying this milk poured over ice makes this the perfect transitional treat, cooling us down and helping us welcome the new season with a sense of balance and ease. 


Chai Cashew Milk

vegan, gluten-free, dairy-free


INGREDIENTS
(if making your own cashew milk)
2 cups raw cashews, soaked for at least 4 hours (or overnight)
8 cups of filtered water
1 vanilla bean, cut + scraped
dash of sea salt
4 tbsp. maple syrup or honey

4 cups cashew milk
1/4 cup cardamom pods, cracked open
4-5 inches of fresh ginger, peeled and roughly cubed
8 cinnamon sticks
2 tbsp. black peppercorns
1 tbsp. fennel seeds

TO MAKE
cashew milk
Drain cashews and add them to a blender along with water, vanilla bean, salt, and sweetener. Blend everything until smooth and then use a nut milk bag to separate the pulp from cashew milk. This is delicious as is, but just wait!

chai infused cashew milk
In a medium saucepan add 4 cups of cashew milk and masala chai spice mix. Bring to a simmer, making sure to whisk as it heats to avoid scalding the milk. Once simmering, bring heat to low and continue stirring for 1 minute. Remove from heat and allow spices to infuse the cashew milk for 3-4 more minutes. Strain through a fine mesh sieve or strainer and serve warm with a dash of cinnamon on top. If it’s still hitting the triple digits where you’re from like it is for us, allow the cashew milk to cool and then serve over ice!

food+drink, Recipes

No-Bake Salted Chewy Chip Cookies


No Comments

gluten-free, dairy-free, vegan
 

INGREDIENTS
1 cup almond butter
½ cup gluten-free oats
½ cup cacao nibs
1 tsp. sea salt
2 tsp. vanilla
 

Seriously. Just mix all of these ingredients together in a large mixing bowl. Okay, now you have a few options: Either roll the dough into balls, or roll the dough into a log (cover in parchment paper). Place into the refrigerator and allow to cool until solid and not so gooey. If you rolled your dough into a log, simply cut into ¼ inch slices or roll dough out on a board and use a round cutter. For round ball cookies, you’re done! Enjoy! These are best served chilled with a glass of homemade almond milk. Store in the refrigerator for up to 7 days, and don’t be surprised if they get yummier the longer they’re around. 

food+drink, Recipes

Grilled Nectarines with Sweet Cream + Citrus-Kissed Date Caramel


2 Comments

It feels like we’ve been talking about the end of summer for a few weeks, but the latest trip to the farmer’s market has us believing there’s still time to enjoy the fruits of the season, literally. We picked up a bunch of nectarines (essentially a fuzz-less peach). They are sweet and juicy, just as expected. Nectarines are a good source of Vitamin C, potassium and beta-carotene, the skin especially. This dish makes for a delicious dessert but honestly, we have grown tired of waiting until the end of the day to enjoy sweet treats. The stone fruit  + whipped coconut cream combo has become common but this Citrus-Kissed Date Caramel makes it extra-ordinary! We are super impatient and couldn’t wait to dive in (which is just what we did), but we imagine these would go over so well at a sweet little brunch! Hmm..  we’re getting some ideas!

Grilled Nectarines with Sweet Cream + Citrus-Kissed Date Caramel

gluten-free, soy-free, vegan

INGREDIENTS

3-4 nectarines, peaches, or any other stone fruit
1-13.5 oz. can of Coconut Milk (full fat) or Coconut Cream
8-10 medjool dates, pitted
juice + zest from ½ orange
½ tsp. vanilla extract
3-4 drops of stevia
1½ cups water

for the grilled stone fruit
Halve your fruit and remove pit from center. Coat your grill with oil or spray (so your fruit will not stick) and lay stone fruit cut side down on a medium-hot grill. Flip once and continue to grill just until the fruit is softened and warm, about 4-5 minutes

for the sweet coconut cream
Place your can of coconut milk or cream in the refrigerator overnight. Open the can without agitating or shaking and carefully spoon out the thickened cream. Leave the milky liquid behind (don’t throw it away though! You can totally use this in smoothies or soups) and place the thickened cream in a mixing bowl. Whip for 2-3 minutes, or until light and airy without any lumps. Add 3-4 drops of stevia (or any sweetener of your choice) and place in the fridge until you’re ready to serve the fruit. 

for the citrus-kissed caramel syrup
Place pitted dates, orange juice, zest, vanilla and water in a medium saucepan over high heat and bring to a boil. Once boiling, reduce heat to low and allow to simmer for 45 minutes. Check back every so often to make sure the heat isn’t too high. If your mixture starts to become dry, just add more hot water. You’ll want the dates to always be covered with liquid. Let the softened date mixture cool to room temperature and then transfer through a cheesecloth lined strainer into a clean saucepan. Squeeze out as much liquid as you can, separating the pulp and setting it aside (this would be an awesome time to make some raw truffles). Warm your date liquid the same as you did earlier – bring to a boil, reduce heat and simmer for 15-20 minutes, or until thick like honey or maple syrup. Remove from heat. This syrup will thicken as it cools, you can soften it up by rewarming it. 
 

dollop sweetened coconut cream on top of grilled fruit, drizzle with citrus-kissed date caramel and sprinkle with cacao nibs (for a fun crunch)!