We had another post planned for this weekend but it didn’t turn out as we expected. Instead we have compiled a new list of things that has inspired us this month. If you make it to the end of the post we’ll reward you with our recipe for nut milk. The recipe isn’t very spectacular, quite simple actually. But since we don’t drink cow milk very often this is what we use in smoothies on porridge and in pancakes. So it is pretty essential in our lives. But first, our list.
• We are so flattered by all your comments on our Hemp Protein Bars and our Beet Bourguignon. Some of you have even posted and emailed us links to your own versions of our recipes. We love that! So if you have made your own version on one of our recipes, please let us now, we’d love to see your twist on them.
• This recipe looks and sounds perfect for our (hopefully) last weeks of winter.
• A Mardi Gras smoothie.
• We have been listing to this guy a lot.
• Elsa’s new yellow spring shoes! Their organic.
• Yesterday we revisited our old recipe for Rye Pizza dough, but instead of making it with potatoes we blended spinach, green herbs, lemon and olive oil into a green topping. And after baking we also added aragula, goat cheese and pear. Phenomenally tasty!
• We have been baking both seed crackers and traditional swedish crisp bread (inspired by this recipe). I don’t have a crisp bread rolling pin, but if someone could tell me where I could pick one up I’d be very grateful.
• Our crisp breads would fit perfectly in these crisp bread jars from Swedish store Granit.
• We are this close to joining Pinterest. First I honestly couldn’t see the point of it, but now I totally can. Not only could we use it for inspiration, but also meal planning. I would set up a wall with recipes that we’re planning on trying. Yes, we’re definitely joining.
Instead of just drinking cow milk, we often replace it with different kind of plant milks. They are rich in protein and depending on your choice of nuts and seeds, also high in minerals and vitamins. All you need is a high speed blender and a cheesecloth. Nuts can be pretty expensive, so if you want to try another more economical plant milk you should try oat. Just replace the nuts in this recipe for oat, and strain it more carefully.
1 cup nuts (raw almonds, hazelnuts, cashew nuts, etc)
3 cups fresh water
a pinch of salt
1 tbsp spices (vanilla bean, cardamom seeds, cinnamon sticks or cloves)
Start by soaking the nuts. Place them in a bowl or jar, cover with twice as much water and let it soak over night. Rinse them the morning after and place in a high speed blender together with 3 cups water and a pinch of salt. Blend for a couple of minutes. Place a nut milk bag or cheesecloth over a pitcher and pour the blended mixture into it. Strain the milk through the nut bag until only the pulp is left. Use your hands to squeeze out the last drip of milk. Add spices and place in the fridge for about an hour. Drink it as it is, use it in smoothies or pour it over your porridge.
The milk keeps for about three days in an air-tight jar in the refrigerator.
You can save the nut pulp to replace flour when you bake.