I've always been fascinated with making milks and butters from various nuts. Here is a tasty recipe to try if you haven't had cashew milk before. Cashew milk can also be found in some health food stores although it is more common to see almond milk right next to rice and soy milk brands. Sweet Cashew Milk
- 1 + 1/2 cups raw cashews
- 4 - 4.5 cups water
- 1/4 cup of honey, agave nectar or maple syrup
- 1 Tablespoon of coconut oil </il>
- 2 Teaspoons of vanilla extract
- 1/4 Teaspoon of sea salt
1. Combine cashews with water in blender and blend on high for 1-3 minutes until you get a smooth or a thick cream texture. Strain afterwards, if necessary.
2. Add remaining ingredients and continue to blend on high for 2 - 5 minutes until the texture is very creamy and rich.
You can drink cashew milk straight or you can use it as a cream or sauce for various recipes...or as an addition to cookie and cake recipes.
Instead of using raw cashews, you can use organic and pure cashew butter for an even creamier texture.
If you use cashew butter, the recipe will change and everything should be blended at once on high in a blender for 2-3 minutes:
2 1/2 cups of water
4 Tablespoons of cashew butter
2 Tablespoons of honey, agave nectar or maple syrup
1 Teaspoon of vanilla extract
1/8 Teaspoons of sea salt
Great drink for breakfast or before a workout with a large bowl of fresh mixed berries. Feel free to experiment using different types of ingredients as substitutes or additions.
Cashew milk can be stored in the refrigerator for 1-2 weeks, but should be consumed within a week of storage.
Current Music: Strangers in the Wind by Cut Copy
Here's a recipe on how to make soda at home. I'll have to try this one day:Soday Making
There are so many ways to cook with and indulge in green tea. I thought I'd display several photos of foods made using green tea. I'd definitely love to try some of these...especially the Green Tea Cheesecake White Chocolate Brownies (that photo looks absolutely tempting) and the matcha chocolate.( Lots of PhotosCollapse )
Here is a link that displays a recipe and photos of Tom Kha Gai soup. It's one of my favorite soups and if made well, it's highly fragrant, satisfying, and tasty.
The only ingredient I'd personally add? Straw cap mushrooms. I normally see them in there when I order this at local Thai eateries. I love the texture and flavor they bring.LINK
Current Music: Polo by Menomena
|Ok I haven't tried out this recipe yet (I couldn't wait so I did tonight and the squares came out excellent...no pictures yet though. I have enough ingredients to make them again soon so next time I will post a pic) but it's a recipe idea that I came up with a few weeks ago and I'd like to experiment with it eventually when I get time. For now, I've worked out the ingredients below, so don't know how these will actually turn out. They would be great placed on a large plate with brownies and blondies. That would make an interesting assortment of tasty and themed squares. If anyone tries this out before I get a chance to, please let me know how they turn out and if possible I'd love to see some photos of the results.
I might think of some kind of icing layer to put over the top (reddish in color and white choocolate based) if the recipe turns out well...in the same manner that fudge brownies tend to have a fudge chocolate layer.
6 tablespoons butter
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup all-purpose flour
1/2 ounce-1 ounce of red food coloring (actually as red as you prefer)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chopped maraschino cherries
1 tablespoon cherry juice (from bottled maraschino cherries or store bought)
- Combine melted butter and brown sugar; stirring until dissolved. Beat in eggs, cherry juice, red food coloring, almond extract, vanilla extract and then chopped maraschino cherries. This makes a "butter mixture".
- In another bowl, combine flour, baking powder, and salt.
- Add this to the butter mixture. Spread the batter evenly in a well-buttered 9-inch square pan.
- Bake at 350F for 25 to 30 minutes, or until the center is set.
- Cool before cutting.
After the squares cooled down, I took a cup of white chocolate chips in pyrex measuring cup and placed this in the microwave for 1 minute to mildly melt. Then I mixed in whipped butter cream icing from Duncan Hines with a spoon so that the consistency of the topping would harden somewhat when spread onto the squares rather than having the exact consistency of cake icing (which is too loose). To make the icing go with the theme of the squares, I put in a small cap of red food coloring to turn it red before spreading.
* Should make 16 redhead squares
-crossposted to my foodiesdelight community
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|» More on Edible Flowers|
Ten Rules of Edible Flowers|
The culinary use of flowers dates back thousands of years to the Chinese, Greek and Romans. Today there is a resurgence of interest in edible flowers. Are all flowers that aren't poisonous edible? Definitely not. Listed below are a few simple rules to follow before sampling flowers.
- Eat flowers only when you are positive they are edible. If uncertain, consult a good reference book on edible flowers prior to consumption.
- Just because flowers are served with food does not mean they are edible. It's easy and very attractive to use flowers for garnish on plates or for decoration, but avoid using non-edible flowers this way. Many people believe that anything on the plate can be eaten. They may not know if the flower is edible or not and may be afraid to ask.
- If pesticides are necessary, use only those products labeled for use on edible crops.
- Do not eat flowers from florists, nurseries or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.
- Do not eat flowers picked from the side of the road. Once again, possible herbicide use eliminates these flowers as a possibility for use.
- Remove pistils and stamens from flowers before eating. Eat only the flower petals for most flowers.
- Different flavors occur in plants when grown in different locations because of soil types, fertilization, and culture. Environmental conditions play a big role as well. What has excellent flavor at one time may taste different at the end of the season or the next year.
- Introduce flowers into your diet in small quantities one species at a time. Too much of a good thing may cause problems for your digestive system.
- If you have allergies, introduce edible flowers gradually, as they may aggravate some allergies.
- Enjoy the different flavors and colors that edible flowers add to many foods.
Collect flowers at the optimum time. Pick fully open flowers in the cool of the day. Flowers that are not fully open (unless buds are desired) or those starting to wilt should be avoided. Sample a flower or two for flavor before harvesting. Remove the pistils and stamens because the pollen can detract from the flavor of the flower as well as cause allergic reactions in susceptible individuals. After harvest, place long-stemmed flowers in water and then in a cool location. Short stemmed flowers should be placed between layers of damp paper toweling or in a plastic bag in the refrigerator. Immediately before using, gently wash the flowers to remove dirt and check for insects. Before washing, test one flower for colorfastness. Some tend to discolor in water.
Only the petals of some flowers such as rose, tulip, yucca and lavender are edible. Separate the flower petals from the rest of the flower just prior to use to keep wilting to a minimum. Roses, dianthus, English daisies, and marigolds have a bitter white area at the base of the petal where it was attached to the flower. Break or cut off this portion before using.
Another interesting link
|» Edible Flowers|
If you have a garden there is nothing more satisfying than to be able to step outside your home to pick fresh produce for your dinner. But if you've only been harvesting your vegetable garden, you've missed a wonderful opportunity to add both edible and visual excitement to your menus by adding flowers to your meals.|
Flowers can be added in numerous ways. They can be simply used as garnishes, mixed in salads or, in the case of zucchini flowers, stuffed, fried and used as an appetizer.
When you do this, be sure to check that your flowers are indeed edible and not poisonous. In addition, if you spray pesticides on your flowers, don't use them. Finally, look them over carefully for any potential protein additions to your dinner (bugs!)
Here are a few of your possibilities: roses, zucchini flowers, hibiscus and marigolds.