Tag Archives: nut

Almond Milk How-To

Almond Milk | Tiffany Lane Handmade

Almond Milk | Tiffany Lane Handmade

Almonds are a serious favorite for me. Their natural sweetness and bountiful nutrition make them all stars in my book.

Almond milk is all that goodness in drinkable form and it’s so easy to make! Plus, the leftover almond pulp makes great pancakes…yum. My favorite thing to do with almond milk? Homemade chai milk tea. Scrumptious.

ALMOND MILK

Ingredients
4 cups water + more for soaking

1 cup almonds

Preparation

Place almonds in a bowl or jar, add water until all almonds are covered, and soak for at least 6 hours.

Drain the almonds (feel free to save the soaking water for your plants), place in a blender with the 4 cups of water, and blend on high for 2-3 minutes. Using a fine sieve or cheesecloth, strain the solids out of the milk, either allowing gravity to do its thing or using a spoon/spatula to help it along.

What’s your favorite way to drink almond milk?

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Recipe: Nut & Seed Granola

Nut and Seed Granola | Tiffany Lane

I love me some granola.

Nut and Seed Granola | Tiffany Lane

This batch is a powerhouse of flavor and nutrition with lots of nuts and seeds, coconut and coconut butter, tahini and sweetened only with honey. On top of that, it’s very easy to make, so you have no excuses not to be in the kitchen, right now, baking up a batch of pure delight. Except that you’re reading this right now.

Nut and Seed Granola | Tiffany Lane

So I’m not gonna hold you captive here any more with lots of fluff. Let’s get to it.

Nut and Seed Granola | Tiffany Lane

NUT & SEED GRANOLA

Makes approx. 7 cups (fits nicely on one standard size rimmed baking sheet)

Ingredients
2 cups rolled oats
2 cups flaked coconut, raw and unsweetened
2 cups mixed nuts (pecans, cashews, almonds, etc.)
1/4 cup sunflower seeds
1/4 cup flaxseed, ground
1/4 cup chia seeds
1/4 cup sesame seeds
1 1/2 tsp salt
3/4 cup honey
1/2 cup coconut butter
1/4 cup tahini
1/3 cup coconut oil, melted

3 tbsp vanilla, almond or coconut extract

Preparation

Preheat oven to 300F. Mix dry ingredients in a large bowl. In a small bowl, whisk wet ingredients until combined well.  Pour wet ingredients over dry and stir until all dry ingredients are coated evenly.

Spread granola mixture onto a lined baking sheet (parchment or Silpat mat) into an even layer, avoiding direct contact with the sides of the pan.  Bake for 20 minutes, remove from oven and toss, then return to oven to bake for another 20 minutes. Remove, toss and repeat process twice more, for a total baking time of 80 minutes, or until granola turns golden and toasted. Remove granola from oven and allow to cool completely as granola will harden as it cools. Store in an airtight container at room temperature for up to one month.

Nut and Seed Granola | Tiffany Lane

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Recipe: Black Bean Cashew Dip

Black Bean Cashew Dip | Tiffany Lane

I’ve got a love for hummus. The creaminess just does something for me. Not only that, hummus is so easy and quick to make, I wonder why anyone would buy it.

This dip is not technically hummus because there are no chickpeas it in and it has nuts, but the texture and functionality mimic hummus well. So if you’re looking for something tasty and hummus-like, but want to try something new or simply don’t have chickpeas on hand but happen to have black beans and cashews (that’s how this dip came along for me), this dip is for you!

Zesty Kale Chips | Tiffany Lane

BLACK BEAN CASHEW DIP

Ingredients
1 can black beans (use liquid too)
1 cup raw cashews
1/2 lemon, juiced
2 cloves garlic
2 tablespoons olive oil
1 teaspoon ground pepper
1 teaspoon sea salt

1 teaspoon ground cumin

Preparation

Combine all ingredients in a food processor or high speed blender until creamy.  Serve with chips, crackers and veggies. Or just eat it with a spoon like I do.

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Recipe: Creamy Cashew Salad Dressing (Vegan)

Cashew Salad Dressing | Tiffany Lane

This salad dressing is delectable! Sweet but savory, creamy and perfect.

I’m on my detox, as you know, and needed to bring a dish for a dinner get together that I could eat.  Since salads are quick and easy to throw together as well as detox friendly, a salad it was. I wanted a hearty and filling salad since I figured it may be the only thing there I could eat which obviously meant lots of avocado and nuts, but what about the dressing? For a twist on the traditional, I decided to go with a nut based dressing and came across this Creamy Cashew Dressing. Score!

What’s even better is that the recipe can be altered depending on what you want it for.  In thicker form, it almost has a hummus taste so I’m thinking of making it as a veggie dip by adding a little olive oil and fresh herbs. And when my detox is over, I plan to add a little coconut oil, coconut milk and a touch of honey as a fruit dip. Additionally, since cashews are a form of vegan “cheese”, by the way, this sauce makes a great alfredo for pasta; simply use less water.

Cashew Salad Dressing | Tiffany Lane

CREAMY CASHEW SALAD DRESSING

Adapted from Dr. Ben Kim

Ingredients
2 cups raw, organic cashews (optional: soak nuts overnight or a few hours)
2-3 cloves garlic
2 tbsp fresh lemon juice
water to desired consistency (substitution: coconut water)

salt and pepper to taste

Preparation

Blend all ingredients in a blender or food processor, adding water, salt and pepper to taste.

READER FEEDBACK: In what unique/unconventional ways have you used cashews?

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Recipe: Maple Nut Granola

I love granola.

maple nut granola 1 - tiffany lane

That may actually be an understatement, but we’ll go with it.

For the past year or so, I’ve committed to making my own granola, and boy is it even tastier than the boxed stuff! But the one thing I’d really been meaning to do is create my own recipe. Something I could call my own.

maple nut granola 2 - tiffany lane

Of course I’ve gathered bits and pieces from recipes all over the web, specifically some of my favorites: Naturally Ella, 100 Days of Real FoodHow Sweet It Is, Eat Life Whole, Fox in the Pine. This, you could say, is a compilation of all my favorite recipes, with my most loved ingredients, in the proportions my taste buds go crazy about!

Something else I love about this recipe? It makes a lot of granola, which is great for me since I’m basically an addict and it leaves enough left over to give as heart felt, homemade gifts, without putting too much of a dent in my own stash.  Yes, I’m selfish when it comes to granola.  But it’s just that good.  Get ready to indulge.

maple nut granola 3 - tiffany lane

And in case you’re worried about getting bored with this granola (not quite sure how that could happen in the first place), here are some ideas for enjoying it: as breakfast (or a snack, or dessert) with whole milk and bananas; over plain whole milk yogurt (sweetened yourself with honey, maple syrup or homemade jam) and topped with fresh fruit; over ice cream or frozen yogurt; by itself right out of the jar; crunchy topping for chocolate covered bananas (or other fruit); a topping for mashed banana mixed with nut butter (great fresh or frozen).  Gosh, the list could just go on.  How are you planning on enjoying it?

MAPLE NUT GRANOLA

Makes Approx. 6 Cups (fits nicely on a standard size rimmed baking sheet)

Ingredients
2 cups rolled oats
1 cup almond meal
1 cup flaked coconut, raw and unsweetened
1/2 cup quinoa, uncooked
1/2 cup cashews, chopped (raw or roasted)
1/2 cup pecans, chopped (raw or roasted)
1/3 cup flaxseed, ground
1 tsp salt
1/2 cup maple syrup
1/3 cup coconut oil, melted
2 tsp vanilla

Preparation
Preheat oven to 275F.

Mix dry ingredients in a large bowl. In a small bowl, whisk maple syrup, melted coconut oil and vanilla until combined well. Pour wet ingredients over dry and stir until all dry ingredients are coated evenly.

Spread onto a lined baking sheet (parchment or Silpat mat) and bake for 20 minutes. Remove from oven and toss, then return to oven to bake for another 20 minutes. Remove, toss and repeat process twice more, for a total baking time of 80 minutes, or until granola turns golden and toasted.

Remove granola from oven, toss and allow to cool. Granola will harden as it cools. Store in an airtight container at room temperature for up to one month.

Doesn’t it make a lovely gift?

maple nut granola gift - tiffany lane

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