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Nut and Seed Milks

Let’s talk nut and/or seed milks for a moment.

For any of us that can’t have dairy, or avoid it for whatever reason, an alternative is where it’s at. Unfortunately any nut or seed milk you buy usually has a LONG list of ingredients (most of the ingredients one cannot pronounce) and the truth is they can contain very little actual nuts and/or seeds. Absolutely frustrating for anyone looking to avoid ingredients that aren’t actually food, and/or were hoping to the get the actual nutrients from the nut or seed milk you’re consuming!

There’s good news here though. Nut and seed milks are NOT hard to make. I’ve spoken with many mom’s intimidated by the task, until they make their first batch, then they are hooked!! First of all – you know EXACTLY whats in your milk. And usually there’s only 3-4 ingredients. Secondly, any nut or seed milk is SOOOO creamy and taste nothing like anything you could buy. Third of all, you can make ANY milk you choose. There’s hundreds and hundreds of different combinations of nuts and seeds you can combine to make delicious, creamy, fresh milk. And the best part of all – your body will thank you for all the actual ingredients it gets to use to give you energy.

The only thing you really need to get into making your own nut milks is a good high-speed blender and a nut milk straining bag. Nut milk bags aren’t expensive (usually under $15), and can be re-used for years. I recommend one like this I found on Amazon. I prefer a thicker nut milk bag, so less “pulp” gets through to your milk. Your bag will also last way longer than the thinner mesh ones.

Why soak your nuts and seeds?

Most nuts and seeds that require a soaking time prior to making milk, have natural enzyme inhibitors. It’s natures way of preserving the nut that falls from the tree and is left laying on the ground. The enzyme inhibitors allow the nut (or seed) to survive a period of time, until it receives moisture, which then releases the enzymes so it can come to life.

So by soaking or sprouting your nuts and/or seeds, you’re essentially causing the nuts (or seeds) to come to life. This in turn releases their nutrients and makes them MUCH easier to digest.

When soaking your nuts or seeds, place them in a glass jar or bowl. The unsoaked nuts/seeds should take up no more than half of the space in your container (as they expand in size when they are wet). Fill your jar or bowl with at least double the ratio of water to nuts/seeds (if they swell to no longer be covered in water, simply add more water).

Leave your soaking nuts/seeds at room temperature to sprout.

Different nuts and seeds have different times required to be soaked, in order for their enzymes to be released. To my knowledge, almonds require the most soaking time, a minimum of 12 hours. As a general rule (and so there’s less to remember) I soak most of my nuts and seeds for the entire day, or overnight so they are ready to make milk first thing in the morning. And if for some reason, my morning or evening doesn’t go as planned and I can’t get to making the milk after the nuts or seeds have been soaking for 10-12 hours, I simply put my bowl of nuts/seeds (still in the water) into the fridge. They will definitely last another couple days in water once put in the fridge until you are ready to use them.

Always strain and rinse your nuts/seeds well after they been sprouting before they are ready for use.

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If you’re in a rush, I’ve included a general guideline below of the minimum required soaking times of various nuts and seeds.

 Soaking Times

Chia Seeds – Soak at least 2 hours

Sesame & Buckwheat Groats – Soak at least 4 hours

Cashews, Flax, Pumpkin & Sunflower Seeds – Soak at least 6 hours

Almonds & all other nuts – Soak at least 12 hours

What kind of nuts and seeds to use

Raw and organic is always best. Now don’t get me wrong, I TOTALLY understand that this isn’t the cheapest option. If I can’t find or afford organic, I’ll default to raw. You want raw nuts (that haven’t been roasted and/or salted) as they most likely haven’t been heated (where nutrients are lost) and do not contain additional ingredients like oils or salts.

Raw and organic nuts and seeds can be challenging to find, however, if you’re in Canada, I found a site that I LOVE to make my bulk nut and seed orders from… and the crazy thing… I’ve price compared this stuff. Most of the nuts and seeds offered on this site are organic, raw and they are FAR cheaper than other websites, or places like the bulk barn. Plus, I trust this place. The only thing is you have to pay shipping (which can easily add up) so we usually get a few ladies together and place a bulk order to spilt the shipping costs. Check them out – www.realrawfood.com.

Note that if you’re not used to raw nuts and/or seeds, they should be stored in the fridge for optimal freshness.

 

Disclaimer: I’m a busy mom. I have store-bought almond or coconut milk on hand for those times I don’t have time to make. I’m normal. I have hard, long days, or days I forget to soak my nuts or seeds. I don’t consume it often, but I have it for the days where there is just too much for this moma to do.

 

Nut & Seed Milk Recipes – Tips & Ideas

Let’s get into some different recipes here. Pay attention to whether the nuts or seeds need to be soaked prior to making milk and whether or not you have to strain your milk through a nut milk bag (some of these milks you don’t have to strain, which makes it that much easier!!)

Please note that these recipes are just guidelines. The quantities are based on our liking. If you prefer a creamer milk, or a milk that’s less thick, simply adjust the amount of water used accordingly.

We like to add sea salt into our milks as it’s a natural preservative and also brings out the sweetness of your nuts or seeds.

In each recipe is our sweetener of choice for that particular milk. Note you can easily use whatever sweetener of your choice. Maple syrup, a couple dates, stevia, honey or nothing can be used! When I was strict on my sugar intake, I simply made the nut milks with no sweetener and they were still amazing!

Vanilla extract (or powder) isn’t a necessity, but it certainly adds a nice flavour. Your choice to use it or not.

A good idea (so you have next to nothing for waste) is to reserve about 1 cup of water from going in the blender and use it to “clean” out your blender at the end. So if the recipe calls for 4 cups water, make your milk with 3 cups, then pour that mixture into your nut milk bag.

Use the remaining 1 cup of water in your blender to clean out any excess pulp from the first time. Pour this water into your nut bag and now you can start squeezing! This is the hardest part of making any nut or seed milk. Make sure you squeeze it well so there’s little liquid left in your pulp.

DO NOT THROW OUT THE PULP!! You can easily store leftover pulp in an air-tight container in the fridge or freezer to use in other recipes later (muffins, pancakes, granola, smoothies, oatmeal, etc.). Just google almond pulp recipes – there’s thousands. Most of the time, you an use any nut/seed milk pulp in place of any recipe that calls for almond pulp.

Milk will last in the fridge for about 3-5 days. Trust me, you will know when it’s not good anymore (it has a very distinct smell).

Expect your milk to separate as it sits in the fridge. Because it has no additives or emulsifiers, it will separate as it sits. No need to worry, just shake it up right before use.

Flavouring Your Milk

There are hundreds of different ways you can make these milks. You can easily add a dash of cinnamon, or some pumpkin spice for a nice seasonal drink. If you want to make chocolate milk, simply add 2 tbsp of cacao! Once you get comfortable making some basic milks, you’ll have so much fun playing around with this!

You can also EASILY add in a very small handful of different nuts and seeds (that may not be your favourite taste, but are FULL of amazing nutrients) to your milk. By adding in a small amount, you won’t affect the taste of your milk, but you’ll get all the nutrients!! For example, I’d easily throw in a brazil nut or two (make sure it’s soaked with your other nuts/seeds), or some pumpkin seeds (as I don’t personally care for the taste of the pumpkin milk).

 

Almond Milk

Ingredients:

  • 1 cup almonds (soaked, strained and rinsed)
  • 5 cups water
  • 2 dates (pitted)
  • 1 tsp vanilla extract (or pinch of vanilla powder)
  • 1/4 tsp sea salt

Directions:

Place the soaked, strained and rinsed almonds in your blender. Top with water, sweetener of choice (dates in this case), and salt.

Blend on high for about a minute, until milk is formed. Set your nut milk bag in a bowl (I use a glass bowl with a spout so it’s easier to pour the milk out after). Pour your milk through the nut milk bag.

Now start squeezing. The more milk you can squeeze out the better. Pour strained milk into a glass jar for storage in the fridge. Clean out the pulp in your nut milk bag.

Enjoy the creamy goodness!!

 

Almond Coconut Milk

Ingredients:

  • 1 cup almonds (soaked, strained and rinsed)
  • 1/2 cup unsweetened shredded coconut
  • 5 cups water
  • 2 dates (pitted)
  • 1 tsp vanilla extract (or pinch of vanilla powder)
  • 1/4 tsp sea salt

Directions:

Place the soaked, strained and rinsed almonds in your blender. Top with water, sweetener of choice (dates in this case), shredded coconut and salt.

Blend on high for about a minute, until milk is formed. Set your nut milk bag in a bowl (I use a glass bowl with a spout so it’s easier to pour the milk out after). Pour your milk through the nut milk bag.

Now start squeezing. The more milk you can squeeze out the better. Pour strained milk into a glass jar for storage in the fridge. Clean out the pulp in your nut milk bag.

We love the slight coconutty flavour!!

 

Cashew Milk

Ingredients:

  • 1 cup cashews (soaked, strained and rinsed)
  • 4 cups water
  • 1 to 2 tbsp maple syrup (adjust to your liking)
  • 1 tsp vanilla extract (or pinch of vanilla powder)
  • 1/4 tsp sea salt

Directions:

Place the soaked, strained and rinsed cashews in your blender. Top with water and remaining ingredients.

Blend on high for about a minute, until milk is formed. (Note this milk DOES NOT have to be strained!!)

Pour milk into a glass jar for storage in the fridge.

I think this has to be my favorite milk :)

 

Hemp Milk

Ingredients:

  • 2/3 cup hemp seeds (do not need to be soaked)
  • 4 cups water
  • 1 date (pitted)
  • 1 tsp vanilla extract (or pinch of vanilla powder)
  • 1/4 tsp sea salt

Directions:

Place all ingredients in blender.

Blend on high for about a minute, until milk is formed. (Note this milk DOES NOT have to be strained!!)

Pour milk into a glass jar for storage in the fridge.

Tips & Ideas:

Personally, I don’t care for the taste of hemp milk (it taste like wheat chaff to me or something). However, it is MY FAVOURITE milk to make for smoothies. (ideally because you can’t taste it in smoothies, and you still get the “creaminess” of milk).

My theory is why waste the good tasting, expensive nut milks (especially when you have to go through the work of straining most of the recipes) in a smoothie when you can’t taste it anyways! Plus there’s LOADS of plant-based protein in this milk!!

 

Pecan Milk

Ingredients:

  • 1 cup pecans (soaked, strained and rinsed)
  • 4 cups water
  • 1 to 2 tbsp maple syrup (adjust to your liking)
  • 1/2 tsp vanilla extract (or pinch of vanilla powder)
  • dash sea salt

Directions:

Place the soaked, strained and rinsed pecans in your blender. Top with water and remaining ingredients.

Blend on high for about a minute, until milk is formed. (Note this milk DOES NOT have to be strained!!)

Pour milk into a glass jar for storage in the fridge.

 

Pumpkin Seed Milk

Ingredients:

  • 1 cup raw pumpkin seeds (soaked, strained and rinsed)
  • 4 cups water
  • 1 to 2 tbsp maple syrup (adjust to your liking)
  • 1/2 tsp vanilla extract (or pinch of vanilla powder)
  • 1/4 tsp sea salt

Directions:

Place all ingredients in blender.

Blend on high for about a minute, until milk is formed.

This milk can be strained or not, depending on your preference. Taste it without straining it, and see if you like it. There’s more nutrients in the milk if you don’t strain it. However, it’s rather “pulpy”. Strain if you prefer.

Pour milk into a glass jar for storage in the fridge (and don’t be alarmed – milk will be slightly green).

I think this would be an EXCELLENT smoothie milk as it’s so creamy, and you wouldn’t taste the additional pulp mixed in a smoothie!

 

Walnut Milk

Ingredients:

  • 1 cup walnuts (soaked, strained and rinsed)
  • 4 cups water
  • 2 dates
  • Dash sea salt

Directions:

Place the soaked, strained and rinsed walnuts in your blender. Top with water and remaining ingredients.

Blend on high for about a minute, until milk is formed. (Note this milk DOES NOT have to be strained!!)

Pour milk into a glass jar for storage in the fridge.




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Pumpkin Spiced Muffins

In cooking up come fresh pumpkin for my son, my step daughter and I decided to creative in the kitchen! Who doesn’t love a beautifully spiced pumpkin recipe?

So this is what we came up with! And man oh man did they turn out awesome! Gluten, dairy, and nut-free :)

Ingredients:

  • 4 eggs
  • 3/4 cup melted coconut oil
  • 1  1/2 tsp vanilla
  • 2 cups coconut sugar
  • 3 cups fresh or canned pumpkin puree
  • 1  3/4 cup oat flour
  • 1/4 cup + 2 tbsp coconut flour
  • 1/4 cup arrow root flour
  • 3 tbsp ground flax
  • 5 tbsp hemp hearts
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 3/4 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 tsp sea salt
  • dairy-free chocolate chips (*Optional)
  • chopped Pecans (*Optional)

Directions:

Heat oven to 375F. Whisk together eggs, coconut oil, vanilla and coconut sugar in a large mixing bowl. Once combined, stir in the pureed pumpkin.

Mix remaining dry ingredients in a separate bowl. Add dry ingredients to wet ingredients and stir well. Allow batter to sit for approximately 10 minutes to allow the coconut flour to absorb some of the liquid. Scoop into greased muffin liners to about 3/4 full. Top with chocolate chips or chopped pecans (optional). Bake for 20-25 minutes or until golden brown and toothpick comes out clean.

Tips & Ideas:

These freeze excellent!




Spinach egg muffins

Spinach Egg Muffins

Breakfast seems to be one of those meals that’s not as easy as a bowl of cereal, or a slice of toast once choosing a healthier lifestyle. This easy, filling recipe will have you loving a quick breakfast again. Quick, easy, and perfect for on-the-go!

Ingredients:

  • 8-10 eggs
  • 1 (10 oz) package of fresh spinach
  • 1 clove of garlic, minced
  • 1/4 onion, finely chopped
  • 1 tbsp coconut oil
  • 1 red bell pepper, finely chopped
  • 1 small zucchini, peeled and finely chopped
  • 5  mushrooms
  • 1/2 cup Daiya mozzarella cheese (or cheese of your choice)
  • 1 tbsp of non-dairy milk
  • 1/2 tsp sea salt
  • 1/4 tsp pepper

Directions:

Preheat oven to 375 F. Heat the oil in the skillet over medium heat. Saute onions and garlic until translucent. Add mushrooms and fry until mushrooms are cooked. Add spinach and cook until spinach is wilted (may have to add a bit of water to “steam” the spinach). Set aside and cool slightly.

In a bowl, whisk eggs. Add the chopped red peppers, cheese, salt, pepper, zucchini and spinach mixture. Mix well.

Fill each greased muffin cup with egg mixture 2/3 of the way full. Bake for 20-25 minutes, or until it’s well set and a tester/toothpick inserted into the centre comes out clean.

Leave in the muffin tins for a few minutes or just until it’s cool enough to handle. Cool completely before refrigerating. Muffins will keep about a week in the refrigerator.

Tips & Ideas:

These freeze EXCELLENT! I make a huge batch and freeze the rest. Perfect for breakfasts on the go, or when you just don’t have time to be in the kitchen! Can be served with a side of kimchi, or add to a fresh simple salad. Re-heat in oven, or take out the night before and place in fridge to thaw for the next day.

As a variation, skip the muffin cups and bake this recipe in a baking dish and serve for Sunday brunch!




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Spiced Zucchini Muffins

The perfect fall muffin. Full of zucchini and all the spices of fall! This is based on the chocolate zucchini muffin recipe, with some changes!!

This recipe is nut-free (yay! the kids can take it to school), gluten-free, and the best part? You’ve never guess they’re not full of gluten!

Ingredients:

  • 4 eggs
  • 3/4 cup melted coconut oil
  • 1  1/2 tsp vanilla
  • 2/3 cup coconut sugar
  • 1  3/4 cup oat flour
  • 1/4 cup + 3 tbsp coconut flour
  • 1/4 cup + 1 tbsp arrow root flour
  • 3 tbsp ground flax
  • 5 tbsp hemp hearts
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp sea salt
  • 4  1/2 cups grated zucchini (not drained or dried if using fresh – you want some moisture for your muffins)
  • 3 tbsp coconut sugar + 1 tsp cinnamon (optional for topping)

Directions:

Heat oven to 375F. Whisk together eggs, coconut oil, vanilla and coconut sugar in a large mixing bowl. Mix remaining dry ingredients in a separate bowl. Add dry ingredients to wet ingredients and stir well. Mix in zucchini. Allow batter to sit for approximately 10 minutes to allow the coconut flour to absorb some of the liquid. Scoop into greased muffin liners to about 3/4 full. Sprinkle with coconut sugar and cinnamon if using. Bake for 20-25 minutes or until golden brown and toothpick comes out clean.

Tips & Ideas:

These freeze excellent! And this recipe is very easy to double if you’re wanting to use up that garden zucchini!

 




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Fruit Leathers

This is probably one of the main reasons I invested in an Excalibur 9-Tray Dehydrator. The kids (and all their friends) love these so much, I can’t keep them stocked up. It’s a wonderful treat for lunches, snacks, camping, road-trips or for when fruit isn’t in season. I haven’t found a kid yet would didn’t love these. And on the plus side, they are crazy simple to make and you can pretty much make them out of anything!

Ingredients:

  • About 12 cups of frozen or fresh fruit (**See notes below for tips)

Directions:

IMG_7692If using frozen fruit, leave in a bowl on the counter overnight to thaw. Place all ingredients in blender (may have to do in batches) and blend until smooth.

Line dehydrator trays with Excalibur re-usable sheets (or parchment paper). Put about 1 1/2 cups of the mix onto the tray and spread into a square shape as evenly as possible about 1/8″ thick***.

IMG_7693Place prepared sheets in the dehydrate and dehydrate at 115 degrees F for 8-10 hours. (Dehydrating time will depend on how thick (and how even) they were spread on the sheets). I find it works best to put them in the dehydrator first thing in the morning and then start checking them mid to late afternoon. You want them flexible, but not wet. You should be able to brush your hands over-top and nothing should stick or indent.

When they are ready, remove from dehydrator and rip into pieces. Store in air tight container. Will last for months! Although that’s never happened in our house :) If you do find any pieces that are too soft or still wet, eat those pieces immediately.

Enjoy!!

Tips & Ideas:

** I always have about 1/3 of the fruit either mango or pineapple. It does something to the texture so they feel more like fruit roll-ups for the kids. (I get frozen bags of organic mango from Costco).

The kids favourite combo is mixed berry (strawberry, raspberry, blueberry, blackberry) and mango.

I’ve attempted to add in banana. My kids didn’t like care for it as much.

As fresh fruits are available locally in your area, I stock up and make what I can with the fresh stuff, and freeze the rest to use at a later date.

*** The instructions given are for an Excalibur dehydrator with 12″ square trays. This recipe should fill 8-9 trays. If you have a different dehydrator you may have to add more or less batter to each tray.




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Chocolate Zucchini Muffins

Looking for ways to use up that zucchini from the garden? This muffin recipe came from a dear friend, who’s been working to “healthify” the traditional chocolate zucchini muffin for years. And this is what she came up with! Not only can you actually use up a good portion of your zucchini, you can also feel good knowing there’s lots of added nutrition in these babies! And the best part – they taste better than the traditional recipes you’re used to.

This recipe is nut-free (yay! the kids can take it to school), and I’ve also included a gluten-free version as well!

Ingredients:

  • 4 eggs
  • 3/4 cup melted coconut oil
  • 1  1/2 tsp vanilla
  • 3/4 cup coconut sugar
  • 3/4 cup sprouted spelt flour
  • 3/4 oat flour
  • 3 tbsp ground flax
  • 5 tbsp hemp hearts
  • 2 tsp baking soda
  • 2  1/2 tsp cinnamon
  • 1 tsp sea salt
  • 6 heaping tbsp raw cacao powder
  • 5 cups grated zucchini (not drained or dried if using fresh – you want some moisture for your muffins)
  • Chocolate Chips (optional)

Directions:

Heat oven to 375F. Whisk together eggs, coconut oil, vanilla and coconut sugar in a large mixing bowl. Mix remaining dry ingredients in a separate bowl. Add dry ingredients to wet ingredients and stir well. Mix in zucchini and chocolate chips. Scoop into greased muffin liners to about 3/4 full. Bake for 20-25 minutes or until toothpick comes out clean.

Tips & Ideas:

These freeze excellent! And this recipe is very easy to double if you’re wanting to use up that garden zucchini!

Variations:

Gluten-Free:

Omit spelt flour and instead substitute the following:

  • 3/4 cup oat flour (in addition to the 3/4 cup oat flour in the original recipe)
  • 2 tbsp coconut flour
  • 2 tbsp arrow root flour

Allow batter to sit for approximately 10 minutes before scooping into muffin liners, so the coconut flour has a chance to absorb the additional liquid.




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Banana Oat Breakfast Cookies

These breakfast cookies have been a lifesaver for me! My dear friend sent me home with a bag of these cookies and we LOVED them!! Truth be told, they were all I could eat during labour and just after having my first baby. When I asked for the recipe, she said she just threw stuff together! So when I was home from the hospital and feeling good enough, I took her list of ingredients and re-created them to make a recipe to share with all of you!

They are jam packed full of great ingredients, are sugar-free, gluten-free, egg-free & can easily be nut-free!

Ingredients:

  • 6 very ripe medium bananas (mashed)
  • 1 can of full fat coconut milk
  • 4 cups gluten-free rolled oats
  • 1 cup shredded coconut (unsweetened)
  • 1/2 cup slivered almonds (omit for nut-free & replace with sunflower seeds)
  • 1/2 cup pumpkin seeds
  • 1/2 cup hemp hearts
  • 1/2 dried fruit of choice (I love dried cranberries, or cherries)
  • 1/2 cup cacao nibs (or chocolate chips)

Directions:
Pre-heat oven to 350 degrees. In a large mixing bowl, mix the canned coconut milk and mashed bananas (if your coconut milk is too chunky, I heated it on the stove until it was liquified, then mixed it in with the bananas).

Once bananas and coconut milk are well mixed, add in the remaining ingredients. Mixture will appear milky or soupy. Spoon onto parchment lined cookie sheets. Press cookies into a round, flat shape, so they stick together when baking. Bake for 15-20 minutes, or until the edges are just during golden brown.

Allow to cool for 5 minutes on cookie sheets before removing to cooling rack. Cool completely before refrigerating or freezing.

Tips & Ideas:

These freeze EXCELLENT! I made a double batch and froze them all! Perfect for breakfasts on the go, or when you just don’t have time to be in the kitchen (which is actually often for me these days)!!

You also can easily make this recipe your own by adjusting the dry ingredients to whatever you enjoy!




banana eggs

Banana Scrambled Eggs

I know what you’re thinking … bananas and eggs?? We were thinking the exact same thing when my 7 year old niece said she wanted to cook this for breakfast. Turns out we were all shocked when we tasted her creation. It taste like sweet french toast… without the bread or the the sugar! I dare you to give this a try and not absolutely love it!

Ingredients:

  • 1 tbsp coconut oil
  • 2 ripe bananas (chopped into small chunks)
  • 3 eggs (whisked together)
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla

Directions:

Heat coconut oil in frying pan over medium heat. Add all ingredients to the frying pan. Cook until eggs are fully cooked.

Remove from heat and enjoy!

Tips & Ideas:

Can top with anything you like. My niece had her eggs topped with maple syrup and mixed berries, and I enjoyed mine without adding a thing!




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Wild Rice & Bean Salad

This recipe came from one of my dear friends. It’s one of those great, filling salads that store well in the fridge for your busy work week, or is good enough to take to a family occasion. It can easily be adapted to your family’s likings and complements any summer time meal. Enjoy!

Ingredients:

  • 1 cup of rice of your choice (I like to use a 1/3 cup quinoa, 1/3 cup brown rice, 1/3 cup wild rice)
  • 2 cans of mixed bean salad (drained and rinsed)
  • 1 can of chick peas (drained and rinsed) (can also use black beans instead)
  • 3 stocks of celery (chopped)
  • 1 red pepper (chopped)
  • Handful of fresh parsley (chopped)

Dressing:

  • Juice of 3 Limes
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tsp honey
  • 1 tsp dehydrated onion flakes
  • 1/2 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt

Directions:

Cook one cup of the rice of your choice. Make sure not to over-cook as you want your rice firm in your salad. I cook the quinoa, wild rice and brown rice in one pot. Once cooked, remove from heat and allow to cool completely.

Add all dressing ingredients to a blender. Blend for about 30 seconds until creamy and well combined.

Add all ingredients to large bowl and toss with dressing. You may need to add more sea salt to taste.

Tips & Ideas:

This stores excellent in the fridge for up to a week. Great staple to make for the week.

It’s beautiful topped with fresh chopped tomatoes or avocados. Although I add to each serving bowl, as adding it into the salad wouldn’t make it last as long to store in the fridge.




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Key Lime Pie

Spring and summer are great months to make desserts like these. Refreshing, light, and almost guiltless. You’ll love this spin on traditional key lime pie.

Ingredients:

Fermented ‘Cheese’

  • 2 cups raw cashews (soaked for at least 4 hours)
  • 1/2 cup full fat coconut milk
  • pinch of salt
  • 1 probiotic capsule

Filling

  • 1 batch of fermented “cheese”
  • 1/2 cup raw honey
  • 1/3 cup melted coconut oil
  • 1/4 cup coconut milk
  • 1 tsp vanilla extract
  • 3 large limes (zest & juice)
  • 2 tsp grass fed gelatin
  • 1/3 cup hot water

Crust

  • 1 cup pecans
  • 1 cup dates
  • 3/4 cup shredded coconut
  • 3 tbsp raw honey
  • 2 tbsp melted coconut oil
  • 1/2 tsp vanilla extract

Directions:

Make the fermented cheese part of the recipe the day or night before you plan on making the rest of your dessert. Puree the cashews (drain and rinse), the coconut milk and salt in a high speed blender until light, smooth, and creamy. Open the probiotic capsule into mix. Pulse lightly until just combined. Place this mixture into a clean bowl, cover with a tea towel and set in a warm place on your counter to ferment overnight.

To make the crust, pulse all ingredients in food processor until well combined and sticking together. Press into a spring formed pan with your hands. Set aside.

To start the filling, make sure you have all ingredients ready to throw in the blender as once the gelatine starts setting, you’ll need to move fast. Place the gelatine in the hot water and whisk with fork. While it’s blooming, add remaining ingredients into the blender (reserve the zest of one lime for garnish). Once the gelatine is starting to thicken (in about 2 minutes), place in blender with rest of the ingredients. Blend on medium-high until well combined, light and fluffy. Pour mixture over crust. Top with reserved lime zest and move into the fridge to fully set (I’d give it at least 4 hours).

Remove at any time to cut and serve!

Tips & Ideas:

You don’t HAVE to make the fermented cheese. If you don’t have enough time, I would just make the cashew cheese without the probiotic pill and add it to the filling recipe.