M I L K

Let’s talk about it shall we?? M I L K... Now I am no authority on the dairy industry but from what I do know I can tell you I’m very glad I’m vegan. I CAN tell you with ALL the authority that there were no cows (or goats) mistreated in the making of this here milk. A student and friend asked me today after class if I had a recipe on my site for my milk and at one point I think I did, but nevertheless, here we go. 

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I have been making my own milk now for about 5 years. The moment I bought my first high speed blender I was hooked. I have made all sorts of variations. Almond, cashew almond, hemp, turmeric cashew, I’ve even tried pumpkin and walnut milk but hands down my favourite blend has got to be cashew and hemp seed. No muss, no fuss as they say. No need to have annoying nut milk bags or cheese cloth. Just blend, pour and enjoy. That simple... 

CASHEW & HEMP MILK 

  • 1c cashews (soaked for a minimum of two hours but not over 8. The nuts get slimy and weird and no one wants weird slimy nuts😁)
  • 1/4c hemp seeds (if you are making straight hemp, you don’t need to pre soak the hemp... how awesome is that)
  • 3c filtered water for really creamy milk or 3 1/2c water for still creamy but less so, got it?! 
  • 1 medjool date
  • 1/2tsp pure vanilla
  • pinch of sea salt

METHOD 

Rinse soaked cashews with cold water. Add desired amount of filtered water and all other ingredients and blend! I like to blend 3 times when using my Blendtec or at least 1 minute when using my Vitamix (I know who is this obnoxious person who owns 2 power blenders?? I inherited one when I got my mister😁). No need to strain this milk so pour into a glass jar and keep for up to a week. 

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Pancakes

I have been making these pancakes for quite some time now and I’d say it’s high time they made it to the blog! 

I’ve been stacking these beauties as high as I can get them (so far no toppling I might add🤗) but I’m also a fan of fanning them out for a more personal approach haha... 

There are SO many ways to top these beauties but my personal favourite is my homemade granola (see recipes), sliced banana, blueberries, maple syrup (preferably from my parents stash) and a healthy drizzle of almond butter.. 

pancakes

The “Fan” Approach😉

BUCKWHEAT SORGHUM PANCAKES (serves 2- 1 hungry mister and me)

  • 1/2c buckwheat flour
  • 1/2c sorghum flour
  • 3tsp baking powder
  • 1/2tsp fine sea salt
  • 1tsp cinnamon 
  • 2tbsp liquid coconut oil
  • 1 flax egg *1tbsp ground flax and 2 1/2tbsp warm water
  • 1c nondairy milk (I use homemade cashew)

Method:

Prepare flax egg and set aside for 5 minutes until it starts to gel.  In the meantime in a separate bowl sift all dry ingredients and set aside.  Once flax is gelatinous add milk, liquid coconut oil(*see notes) and whisk.  Add wet to dry.  There is a very good chance you may need to add more milk.  Don't be shy.. Add more until you get your desired consistency. Mix well so there is no dry ingredients hiding in your batter.  Heat non-stick pan with coconut oil.  Drop into desired sized cakes and wait for some bubbles to appear until flipping.  I store in preheated oven until all are done and then go to town with either stacking or fanning.  Load em up with whatever toppings you have on hand and scarf them down !!

*If your milk is cold your liquid coconut oil may start to harden making for a fine mess.  Warm the milk or leave out at room temp so you avoid this.  I learned this the hard way....If you forget this step simply warm the hardened oil and milk concoction in the microwave or stovetop.  You can bring it back I promise..  

*Also, note that the batter recipe is sugar-free.  I don't add any sweetener to my flapjacks but if you like it a bit sweeter feel free to add 1-2tbsp of sweetener of choice .  The fruit, granola and maple syrup at the end makes this decadent as it is.

 

 

 

 

 

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the STACKED approach🙌🏼

Mason Jars and Oats

I just love mason jars, don't you? They are great for just about everything. Around Christmas last year I picked up a case of 12 with the intention of filling them all with my delicious homemade granola to give away as gifts and while I DID bake a batch only 3 mason jars got filled and given away..the rest went into my belly, I'm not going to lie😜 Now, all those spare jars house all my nuts, seeds, grains and flours. My next step is to put up another shelf and organize them a bit better but this will come in time. Of that I'm rather limited right now☺️.. SO, in the meantime I thought I'd share a recipe that I adapted from the Green Kitchen Travels cookbook. It's the perfect way to start your day or as a post workout (in my case yoga) snack. 

Over Night Oats

~1/2c gf oats

~1 tbsp chia seeds

~1/2 tsp pure vanilla

~1 tbsp maple syrup or sweeter of choice

~ handful blueberries

 ~3/4c nut milk (or seed!!)

~pinch of sea salt

*mix thoroughly and put lid on jar to sit overnight. When ready to devour, top with anything you have on hand..granola, seeds, nuts, more fruit..the options are endless!  

 

Blueberry oat and chia pudding! 

Blueberry oat and chia pudding! 

Things that go with coffee☕️

It was just over a year ago when I met this beam of light at the restaurant I manage. She came in all quiet like for a bite at the bar. She wanted something vegetarian and obviously that peaked my interest, as I too am a veggie, and that kinda got our friendship rolling. I believe in my heart that people come into your life for a reason. I know for sure she certainly did. We had more in common than I thought. We touched on many topics. I asked her if she was on Instagram and she shyly said yes. I went on it and saw she had over 2400 followers and I was like WHAT??? YA you're on Instagram (she's doubled that since then but who's counting😜)! But it was our chat about recovery that really connected us. I knew God had sent her to me. And I'm very grateful for it. 

About 4 months after our first encounter I went on a major life trip. I went to become a certified yoga teacher and traveled Bali, Thailand, India and London England. We stayed in touch on social media and upon my return connected in real time. I taught a yoga class at the MaRS building and invited her to come along. 

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I had made some superfood power balls for all the practitioners after class as a treat. And according to my dear friend (@thelittleblackcoffeecup) that's where the idea was born for this collaboration.  She emailed me and proposed the idea... #thingsthatgowithcoffee being the tag she was working on.  

Grammin

Grammin

She came over with a fantastic bag of coffee, a hand grinder and her camera and we got to work. 

Peanut Butter

Peanut Butter

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Getting messy  

Getting messy  

Rolling

Rolling

As she snapped away I got messy making balls. It was such a lovely afternoon. Please go follow her amazing Instagram account @thelittleblackcoffeecup and go to her website to read her version of that day's events☺️ 

Superfood Energy Balls

*makes about 2 dozen

Ingredients:

  • 1 cup Peanut Butter
  • 1 cup Rolled Oats (I used Bob's Red Mill's gf)
  • 1/3 cup Maple Syrup
  • 2/3 cup Unsweetened Desiccated coconut (plus extra for topping)
  • 2 tbsp. Hemp seeds (plus extra for topping!)
  • 1 tbsp. Chia seeds
  • 1/3 cup Carob Chips
  • 1 tsp Cinnamon
  • 2 tsp Pure Vanilla
  • Pinch of sea salt
  • 1/3 cup Ground Flax
  • Handful of Pumpkin Seeds
  • Handful of Sunflower Seeds

Method:

  1.  Stir to mix.  Use your hands!!  Roll into balls.
  2. Balls should be sticky.  Roll into topping of choice (hemp, cacao, chia...)
  3. Store your Superfood Energy Balls in the freezer!
  4. Enjoy!!
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