HOMEMADE RICE MILK

SOURCE: https://www.culturesforhealth.com/learn/recipe/yogurt-recipes/homemade-rice-milk/

Found the recipe for rice milk in case anyone was waiting for it!

INGREDIENTS:

  • 1 cup cooked rice (brown or white)
  • 4 cups water

INSTRUCTIONS:

  1. Blend rice and water in a blender until smooth
  2. Strain the blended mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly allows more milk to drain through.
  3. Refrigerate up to 3-4 days.

The remaining pulp can be discarded or dried and used as rice flour in recipes.

VEGAN CHEESE

I love going on http://www.loveandlemons.com to check out what new vegan recipes they have! Always delicious and easy to make especially when you don’t have too much time to spare. Now when my vegan friends come over they can have nachos:

Ingredients

  • ¾ cup peeled and diced Yukon gold potato
  • ¾ cup peeled and diced sweet potato
  • 2 garlic cloves
  • ¼ cup raw cashews
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons nutritional yeast
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ cup extra-virgin olive oil
  • ¼ cup water

To make your cheese spicy or smoky, try adding:

  • ½ to 1 chipotle pepper from canned chipotles in adobo
  • 1 tablespoon pickled jalapeños
  • ¼ to ½ teaspoon smoked paprika

Instructions

  • Place the potatoes in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.
  • Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.
  • For spicy vegan cheese, add the chipotle pepper or pickled jalapeños. If you’d like a smoky flavor, add the smoked paprika.

Notes

Note: if you’re using a high powdered blender, like a Vitamix, there’s no need to soak the cashews. If you’re using a less powerful blender, you can soak them for 2 hours. Drain before adding to the recipe.

HOMEMADE COCONUT MILK

SOURCE: https://www.culturesforhealth.com/learn/recipe/yogurt-recipes/homemade-coconut-milk/

This recipe is simple, yet versatile. Use homemade coconut milk for cooking, baking, drinking, or even culturing! Leftover coconut pulp can be used to make coconut flour. Use a dehydrator or oven on lowest setting to dry the pulp. Fluff a few times during the drying process. For a fluffy, light flour, return the dried coconut flour to the blender or a food processor and pulse to break up the clumps. Use in any recipe that calls for coconut flour.

INGREDIENTS:

  • 2 cups unsweetened shredded coconut
  • 4 cups water
  • 1/2 tsp. guar gum (optional)

INSTRUCTIONS:

  1. Heat water until warm, but not boiling.
  2. Add coconut and warm water to blender. Blend on high speed until smooth, about 1-2 minutes.
  3. Strain the blended mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly allows more milk to drain through.
  4. To strained milk, add guar gum, if desired, to make a smoother coconut milk for drinking, cooking, or making ice cream. Pulse a few times in blender.
  5. Refrigerate up to 5 days.

HARD KEFIR CHEESE

SOURCE: https://www.culturesforhealth.com/learn/recipe/cheese-recipes/hard-kefir-cheese/


Kefir
 is such a versatile cultured food, it can be used to make a variety of other cultured dairy products. Making kefir cheese is a good way to use up excess kefir or kefir that has over-cultured and separated. Save the whey from the draining steps and check out the many uses for whey strained from the kefir.

SUPPLIES:

INGREDIENTS:

INSTRUCTIONS:

  1. Pour the milk kefir into the cheesecloth, cotton bag or tight cloth.
  2. Hang above a bowl or jar and drain off whey for 12-24 hours. One the kefir has stopped dripping, wrap the cheese in the cheese cloth or towel and place it in a colander.
  3. Set a plate on top of the cheese and weigh the cheese down using canned foods or something similarly heavy. Start with a minimal amount of weight and continue to increase the weight every few hours until the dripping stops.
  4. Hard kefir cheese is generally crumbly and can be grated like mizithra or similar style cheeses.

Homemade Peanut Butter

This recipe is for all the peanut butter lovers out there. Make your own not only for you but your fur kids love peanut butter too!

Ingredients

  • 3 cups dry roasted & salted or unsalted peanuts (unsalted for pets)
  • sea salt, to taste, (if using unsalted peanuts)

Instructions

  • Place the peanuts in a medium food processor.* Process until very smooth, stopping every 30 seconds to 1 minute to scape down the sides of the bowl, as necessary, and to give the food processor’s motor a break. The mixture will be chunky at first. Then, it’ll thicken into a ball, and finally, it will become creamy and smooth. The whole process should take about 8 to 10 minutes.

Notes

Makes about 1 cup.

HOMEMADE OAT MILK

Do you remember the dairy free milk craze the coconut milk, almond, cashew, and now the newest one oat milk! It’s so hot can’t find it everywhere and not all Starbucks have it either. What to do make your own and don’t worry about looking no further:

Ingredients

  • 1/2 cup whole rolled oats
  • 3 cups water
  • 2 teaspoons maple syrup
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon sea salt

Instructions

  • Combine the oats, water, maple syrup, vanilla, and salt in a blender and blend for 30 seconds.
  • Place a fine mesh strainer over a large bowl and strain the milk without pushing any excess pulp through the strainer. This will create a creamier texture that’s not gritty or gummy.
  • Add more maple syrup, to taste, if desired. Chill overnight. If you want to drink your oat milk right away, I recommend adding ice – it’s flavor is best when well chilled.

Notes

If you’re gluten free, be sure to get oats that are Certified Gluten Free.As the oat milk sits in the fridge, natural separation will occur. You can shake it, if you like, but I like it’s texture best when I leave pulp at the bottom and pour off the top.

HOMEMADE RAW NUT & CASHEW MILK

Depending on what your favorite milk is Almond, cashew, or rice now you can make your own. Never run out again this recipe will make about 4 cups. Use on your favorite smoothie or any other recipes using dairy free milk:

SOURCE: https://www.culturesforhealth.com/learn/recipe/yogurt-recipes/homemade-raw-nut-milk/

INGREDIENTS:

  • 1 cup raw, unsalted nuts (almonds, hazelnuts, Brazil nuts, pecans, macadamia, walnuts)
  • 2-3 cups water for soaking the nuts
  • 4 cups water for blending

INSTRUCTIONS:

  1. Soak the nuts in 2-3 cups water overnight.
  2. Drain and discard water.
  3. Blend nuts with 4 cups water until almost smooth.
  4. Strain the blended nut mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk.
  5. Refrigerate. The milk will keep in the refrigerator for 3-4 days.
SOURCE: https://www.culturesforhealth.com/learn/recipe/yogurt-recipes/homemade-cashew-milk/

INGREDIENTS:

  • 1 cup raw, unsalted cashews
  • 2-3 cups water for soaking the cashews
  • 4 cups water for blending

INSTRUCTIONS:

  1. Soak the cashews in 2-3 cups water for 3 hours.
  2. Drain and discard water.
  3. Blend nuts with 4 cups water until almost smooth.
  4. Strain the blended mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk.
  5. Refrigerate. The milk will keep in the refrigerator for 3-4 days.

Gardening 101: How to Use Eggshells in the Garden

SOURCE: https://www.gardenista.com/posts/diy-5-ideas-to-use-eggshells-in-the-garden-pest-control-mulch-fertilizer/

I love finding different ways to help my garden grow, and when it comes to not spending money it’s a win – win! I also keep reminding my boys how important recycling is so bonus teachable moment at home!

Fertilizer

When tilled into the soil, ground eggshells provide your plants with calcium.
Above: When tilled into the soil, ground eggshells provide your plants with calcium.

Though nitrogen, phosphorus, and potassium are most vital for healthy growth, calcium is also essential for building healthy “bones”—the cell walls of a plant. Composed of calcium carbonate, eggshells are an excellent way to introduce this mineral into the soil. To prep the eggshells, grind with a mixer, grinder, or mortar and pestle and till them into the soil. Because it takes several months for eggshells to break down and be absorbed by a plant’s roots, it is recommended that they be tilled into the soil in fall. More shells can be mixed into your soil in the spring.

By the same token, finely crushed shells mixed with other organic matter at the bottom of a hole will help newly planted plants thrive. (Tomatoes especially love calcium.) For an exciting recycled garden cocktail, try mixing your eggshells with coffee grounds, which are rich in nitrogen.

Finally, eggshells will reduce the acidity of your soil and help to aerate it.

Seed Starters

Because they are biodegradable, eggshells make excellent, no-waste seed starters. For this, reserve some of your deeper shell halves. Sterilize the shelves by boiling them or by placing them in a 0°F oven for 30 minutes. (If you put them in a cooling oven after, say, you baked a roast chicken, you can sterilize eggs without using excess energy.)
Above: Because they are biodegradable, eggshells make excellent, no-waste seed starters. For this, reserve some of your deeper shell halves. Sterilize the shelves by boiling them or by placing them in a 200°F oven for 30 minutes. (If you put them in a cooling oven after, say, you baked a roast chicken, you can sterilize eggs without using excess energy.)

Next, with a nail or awl, make a hole in the bottom for drainage. Add soil and seeds according to the packaging. When sprouts appear, plant them—egg and all—right into the soil. See a complete DIY at 17 Apart.

Pest Control

A coating of crushed eggshells in the garden is said to help deter several pests, both large and small. Deer dislike the smell of the albumen and will stay away.
Above: A coating of crushed eggshells in the garden is said to help deter several pests, both large and small. Deer dislike the smell of the albumen and will stay away.

Apparently you can also use egg’s insides to deter deer. See DIY: Homemade Deer Spray. Be aware, however, that while deer hate the smell of eggs, rodents love it. Therefore, it may not be best to use this deterrent near the house.

Many gardeners also tout the use of crushed eggshells as a snail and slug repellent. But a recent test by All About Slugs in Oregon seems to have dispelled this. If you’ve had any success with eggshells as slug repellent, we’d be curious to know.

Bird Food

Like plants and people, birds also benefit from a bit a calcium in their diet, especially the females who need extra before and after laying their eggs. To make bird food, start by sterilizing the shells by leaving them in a cooling oven after you bake a meal. Then crush them into fine bits and mix with your favorite seed.
Above: Like plants and people, birds also benefit from a bit a calcium in their diet, especially the females who need extra before and after laying their eggs. To make bird food, start by sterilizing the shells by leaving them in a cooling oven after you bake a meal. Then crush them into fine bits and mix with your favorite seed.

Mulch

Like oysters, eggshells used as mulch provide a striking accent in the garden. If you gather enough, you can even apply a layer thick enough to deter weeds.
Above: Like oysters, eggshells used as mulch provide a striking accent in the garden. If you gather enough, you can even apply a layer thick enough to deter weeds.

Chamomile-Mascarpone Tart With Fresh Strawberries

SOURCE: https://www.countryliving.com/food-drinks/a26860932/chamomile-mascarpone-tart-strawberries-recipe/

Do you hate when you have to make a great dessert for someone but they are a picky eater! Lucky I came across this recipe that had some favorite ingredients of most people turns out it was the picky eater’s too!

INGREDIENTS

3/4 c. heavy cream

1/4 c. plus 1 tablespoon loose chamomile tea, divided

3/4 c. (1 1/2 sticks) unsalted butter, at room temperature

1/3 c. confectioners’ sugar

1 tsp. vanilla bean paste

Pinch of kosher salt

2 c. all-purpose flour, spooned and leveled

2 tbsp. granulated sugar 

3/4 c. mascarpone

1 lb. strawberries, sliced

Fresh chamomile flowers, for serving

DIRECTIONS

  1. Bring cream to a simmer in a small saucepan. Add 1/4 cup tea and let steep for 5 minutes. Strain through a wire-mesh strainer lined with cheesecloth; discard tea. Refrigerate until cold. 
  2. Preheat oven to 400°F. Beat butter, confectioners’ sugar, vanilla, and salt with an electric mixer on medium speed until light and fluffy, 1 to 3 minutes. Reduce mixer speed to low and beat in flour just until combined. Shape dough into a ball, then transfer to a work surface and roll between two pieces of parchment paper to 1/8 inch thick. Fit on bottom and up the sides of a 9-inch removable- bottom tart pan. (Cut away any overhanging dough by gently running a rolling pin over the rim of the pan.) Place on a baking sheet, poke bottoms and sides with a fork and refrigerate until firm, 15 to 20 minutes. Bake until golden brown, 14 to 16 minutes. Let cool completely. 
  3. Meanwhile, grind granulated sugar and remaining tablespoon tea in a spice grinder until finely chopped, 15 to 30 seconds. Whisk together mascarpone, chamomile cream, and chamomile sugar with an electric mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Spread into crust. Top with strawberries and flowers.

Fig & Manchego Wood-Fired Pizza

It’s that day again Pizza Friday and here is another great recipe this time from http://www.chrislovesjulia.com. And if you are looking to buy a pizza oven but short on cash no worries. Worldmarket happens to sell the greatest little pizza oven! I originally bought one because I loved the design thinking maybe I would just have it in the backyard more as décor? Turns out it’s actually is a great for it’s size to cook pizza, bread, rolls, etc. Grab one while they are available and start trying out all these great pizza recipes and some of your own:

Ingredients

1 Pastorelli Ultra Thin & Crispy Pizza Crust

2 Tbsp. Mackays Fig Preserves

1 oz. Talatta Anchovy Fillets (optional, but encouraged)

1 oz. Manchego cheese

1/2 cup arugula

1 drizzle Iliada Kalamata olive oil

1 squeeze fresh lemon juice

Directions

1. Preheat Terracotta Pizza Oven by lighting a fire in the center using paper, a bundle of dry kindling and two to three pieces of dry hardwood. Allow fire to burn for 30 minutes, until glowing embers remain.

2. Spread fig preserves evenly over pizza crust. Top with anchovy fillets and Manchego cheese.

3. Using a Wood Pizza Paddle, put the pizza in the oven. Use the paddle to rotate the pizza every minute or so, if desired. Pull pizza out after 3 to 5 minutes, or when cheese is bubbling and crust is golden brown.

4. Build with arugula and drizzle with olive oil and a squeeze of lemon juice. Enjoy!