I’ve been making nut milk consistently, and saving the nut grounds. I was determined not to let them go to waste. If you give them a really good squeeze during the milk making process they should be dry enough to use in most recipes. But, on more than one occasion, I ran out of cheesecloth and had wet grounds. Dry or wet, making grain free crackers is always an option!
Gourmand in the kitchen has a great recipe. They are also so versatile: I’ve added pepper, swapped sesame seeds for hemp, and used different kinds of ground nuts (always from my milk). Most importantly: I’ve had to double the recipe because I eat them up so quickly!
Nut milk is a wonderful alternative to cow’s milk, goat’s milk, soy milk, or rice milk. You can use nearly any nut: almond, cashew, brazil nut, hazelnut, etc. Just soak, rinse, blend, and drain! For a detailed tutorial visit My New Roots.
<a href="//www.vimeo.com/27840577 w=500&h=281] ;Ny New Roots also made this adorable little video that takes you through each step. Watch, dance, giggle, and make!
Microgreens are a wonderful addition to any salad or sandwich. They add a nice crunch, rich flavour, and are full of vitamins. That’s three reasons to love them!
I typically buy microgreens at my local organic grocer. But,I was inspired by Livia Sweets post to try growing my own, and to plant them in vintage tins! Not only do I love, and have too many, tins, but I also love having ways of using them!
I especially love practical ways of re-using them that brighten up my space, and produce delicious treats.
Creme brûlée, Portuguese custard tarts, and eggs Benedict: three old favourites that I long for. I can’t eat wheat, nor can I eat eggs. My body aches for days, and my mind gets mushy ( yup, brain fog isn’t just a term) after just one serving. Swollen lips? You bet. And, after years of cheating on my dietary needs myself, I committed to being good to myself and only eating what I know is good for my body–even if it means paying extra.
I used to envy bloggers like the Gluten free girl who seemed to effortlessly transition into a new way of eating. Sometimes not being able to eat everything means you can’t share appetizers with friends, or need to read menus before getting a table, or say no to free samples. Having a food allergy can make social situations awkward. It made dating terribly awkward ( just how may times can one describe where gluten resides in the wheat sheaf?). But, the bodily harm far out weighs the awkwardness and minor social discomfort.
Eating for your body begins with focusing on the foods that you can enjoy, and politely passing on others.
It may not be so ‘on trend’ anymore, but I’m still a fan of bunting. And, I’m really a fan of no bake gluten free birthday cheesecakes.
To make this crust I sprinkled coconut in a pie plate, then blended together a handful of dates with almond crumbs, 1tbs of coconut oil, ginger and a little squeeze of agave. I rarely follow a recipe (sorry!). But, really, it should look thick and resemble pebbly gravel. Just press this into the pie plate using plastic wrap (I know, I hate waste too.. But oiling your hands just really isn’t enough with dates) and let it relax in the fridge while you make the filing.