I am fully aware that this looks just like any ordinary old milk….But looks can be deceiving. This is ROASTED HAZELNUT MILK. Oh My Freak! I almost died after taking the first sip – think Nutella minus the chocolate….Creamy, fragrant hazelnutty goodness. This is hands down the best milk I have ever tasted – including dairy milk.
The other nice thing about this milk is that hazelnuts don’t need to be soaked before making the milk – so if you run out of almond milk and don’t have time to soak almonds – grab some hazelnuts and voila! You also don’t need to worry about the skins – leave them on as it makes no difference.
- maple syrup/dates/honey (optional but recommended)
I like to use a ratio of 4:1 with my nut milks – so 4 cups of water to every 1 cup of nuts. So place 4 cups of water and 1 cup of hazelnuts into your blender and blend until smooth and milky. Strain through a nut milk bag or a stocking – gently squeezing out any extra water from the pulp. Quickly rinse out the blender – you don’t want little nutty bits in your smooth milk. Pour milk back into the blender and add a tablespoon or 2 of maple syrup (this is the yummiest) or honey or a date or 2 and blend until smooth. Taste test and if you approve – pour into a glass jar, seal and store in the fridge for about 3 days.
I love heating a mug of this with a bit of extra maple syrup as a comforting pre-bed drink. I also thoroughly enjoyed this over my homemade cereal bites:
I’ll be posting that yummy cereal recipe later this week:) PLEASE don’t throw away the nut pulp – it is going into this cereal! Never throw away any nut pulp – almond, hazel nut, brazil nut – keep it all. After squeezing out all the excess liquid, place it in a seal-able bag/container and pop into the freezer. It will wait there patiently until you decide to make this cereal;)
Have a fabulous week!
Almond butter is probably one of the most addictive nut butters out there. It is also one of the most expensive. Luckily, it is super easy to make at home – not only will that save you money, but you can ensure that no nasty additives were added to your nut butter.
You have the option of making raw or roasted almond butter. Personally, I prefer raw almond butter, but make both and see which one does it for you:)
- 3 cups raw almonds (I don’t bother to peel mine – the brown skin just provides extra natural goodness)
- pinch of salt
- 1-2 tablespoons neutral oil (eg. olive oil or grapeseed oil)
- Optional but recommended: 1-2 tablespoons of honey or maple syrup
Preheat your oven to 180°C. Place almonds on a baking tray in the oven and roast for 5 minutes. Remove the tray and give them a stir every 2 minutes after that, until the almonds are fragrant and slightly browned. Do not roast them to the point of burning them as this obviously adds a nasty burnt taste and dries the nuts out too much. When the nuts are ready, pop them into your food processor and start pulsing. Once they are chopped, put the processor onto full speeds and keep scraping down every once in a while. After some time, the mixture looks like crumbs – keep going. Eventually it looks pasty and starts to form a ball. Use a spatula to push the ball flat so that the almonds make contact with the blades of your food processor and switch the processor on. While the blades are running, pour the oil and salt in. Do one tablespoon first, process, scrape, process etc. Only add more oil if needed. The longer you process it, the smoother it will become and it will EVENTUALLY become a perfectly smooth runny butter. The whole process may take about 20 minutes, depending on the strength of your food processor.
Throw raw almonds into your food processor and just let it run. Every couple of minutes you can give your processor a little rest while you scrape down the sides and then continue processing. The nuts first become chunky, then floury and then it forms a hard ball that rolls around the inside of your food processor. Just keep going and it will eventually form a paste. At this point I find the butter is very hot and doesn’t seem to want to go runny and smooth immediately. Switch off the food processor and leave it alone for 20 minutes or longer. After that, when everything has cooled down a bit, switch the processor on again and you will see it turn into a smooth nut butter very quickly. If you are impatient, you can add a tablespoon or two of neutral oil while the motor is running. Otherwise, you don’t need the oil – it will sort itself out if you just keep going. Add optional honey or maple syrup while the motor runs.
Store it in an airtight glass jar. It lasts for about 3 months in the fridge but the texture gets thicker in the fridge due to the cold temperature. I prefer to store it at room temperature in a store cupboard where it lasts about 2 months. Feel free to add honey, cinnamon, vanilla or whatever you fancy:)
Spread the love!
This is such a simple, yet delicious, way to prepare your daily veggies. It can be done on a braai/barbeque or in the oven. Herbs and seasonings can be adjusted to personal preference.
- Any veggies you can find!
- I like using: butternut, sweet potato, brinjal/eggplant, baby marrows/courgettes, patty pans, garlic cloves (whole with skin removed), baby tomatoes, pickling onions or normal onions cut into quarters, different peppers, carrots, baby potatoes etc.
- Dried herbs. I like using: thyme, sweet basil, rosemary, parsley, sage, origanum and mixed herbs
- Coarse salt ( I like Maldon sea salt flakes)
- Olive oil spray or olive oil
- Black Pepper
Chop vegetables into small chunks. The smaller your chunks, the quicker it cooks. Divide vegetables into individual serving portions and place in foil. (Each person gets their very own veggie parcel – yay!) I like to spray with olive oil spray as you use less oil this way, but you can also drizzle olive oil over the vegetables. Season generously with herbs and salt to taste. (I go crazy with the herbs, using about 1 flat teaspoon of each herb. Play around and see how “herby” you like it.) Give it a good grinding of black pepper and wrap parcel up tightly. Use more foil if needed to get a good seal. Bake in a preheated oven at 180°C for 1-1,5 hours (depending on your oven strength, the size of your veggie chunks and the size of your parcels.) After 45 minutes, carefully open up the foil and give a carrot a poke. If tender, it is cooked through, if not, cook longer. Alternatively, the parcels can also be placed on the barbeque/braai until vegetables have cooked soft.
Serve with salt flakes on the side.
Smells sooo good..
This recipe is easy and very tasty. It can be served as a side dish, but personally, I prefer to serve it as the main dish with other dishes on the side. I served this with a delicious herbed veggie parcel.
- 2 small eggplants, halved
- 1/4 cup each of chopped red and green peppers
- 1 clove garlic, minced
- 1 small onion, chopped finely
- 1/4 cup millet flakes
- 1,5 cup chicken flavoured stock (I use Inna Paarmens)
- 60g chopped tomatoes (with juice) – I used canned
- 1/4tsp curry powder
- pinch or two cayene pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/8 teaspoon paprika
- 1/4 teaspoon Inna Paarmens rosemary olive salt (or your preferred salty, herby sprinkle)
Stir millet in a dry non-stick pan over medium heat until nicely roasted and golden. Set aside. Scoop out eggplant flesh, leaving a rim of about 1.5 cm of flesh intact in the shell. Chop eggplant flesh.
Add chopped eggplant, garlic, red and green peppers to the non-stick pan and cook (stirring frequently) until eggplant is almost cooked. You will need to add tiny splashes of water every now and then to prevent it from catching. Stir in toasted millet, tomato, chicken broth, spices and salts. Bring to a boil over high heat. Reduce heat to low and simmer for about 15-20 minutes or until the excess liquid has been absorbed.
Remove from heat and allow to cool for 10 minutes before scooping into the prepared eggplant shells. You can leave as is or top with chopped peppers, vegan cheese or nutritional yeast. Place the two eggplant halves into a small dish into which they fit snugly. (You don’t want them falling over in the baking process.) Carefully pour boiling water into the dish so that it makes a water level of about 3cm. (To avoid wetting the eggplants, you may want to do this before placing the eggplants into the dish.) Bake in a preheated oven at 180ºC for 20 minutes or as long as is needed for the eggplant shells to cook through.
Serve and enjoy!