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Hemp Milk

10/19/2017

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I remember the day I quit drinking cow's milk like it was yesterday. I was 5 years old, in kindergarten, and still getting the hang of the school lunch line. I had picked up a carton of chocolate milk to go along with my meal and headed to my seat to eat. After a little work, I finally managed to get the carton open and took a big swig. Instantly something did not seem right. Instead of the milk being smooth as you would expect, my mouth was filled with little "strings" and I barely managed to get it down my throat. As it turns out, the milk had spoiled and that was all it took for me to not only write off cow's milk, but also school lunches altogether! Bless my mom's sweet heart for packing my lunch everyday, for the next 12 years. :-)

Since I do not use animal's milk, I alternate between non-dairy milks for all of my smoothie and cooking needs. There are so many options for non-dairy milk today, and that makes things really easy for those of us that can't or choose not to consume dairy. The problem with store bought milk, however, is that they have additives, emulsifiers, and preservatives, and can contain unnecessary sugar. While I do often buy my almond or coconut milk (always unsweetened), it is nice to be able to make your own, so you know exactly what is going in it.  

I had a ton of hemp seeds that needed to be used, so I decided to make a batch of hemp milk. Hemp milk is especially easy because there is no pre-soaking required. I love that you are in full control of how you would like to flavor your milk when you make your own. The options are endless. 
Here are two ways that I like to make my hemp milk.

Hemp Milk
(Makes 3-4 cups)

Plain/unsweetened:
  • 1 cup of hemp seeds (organic)
  • 3-4 cups of filtered water, depending on desired thickness
  • small pinch of Himalayan salt (to enhance flavor)
Flavored, add this to above:
  • 1 Tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
 
  1. Add hemp seeds, water, and seasonings if using, to a high speed blender. Blend until the seeds are well broken up and mixture becomes smooth.
  2. Strain your milk by using a nut milk bag, cheese cloth, or fine sieve/strainer. 
  3. Pour milk into an airtight jar or container and refrigerate.

I usually only make plain milk because it is most versatile for my culinary needs. The flavored milk is a nice treat for smoothies, or if you like to enjoy a glass of milk on its own. It is important to note that homemade milk will obviously not last as long as those you buy from the store, but it should be good for at lease 5 days. Also remember that you will need to give it a good shake before using. 

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Flour & Sugar-free Oatmeal Cookies

10/18/2017

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It's rare that I have overripe bananas in the house since I usually freeze them for my smoothies. When I do have them, it is a sure sign to make banana bread. Today, it just so happened that I had two perfectly browned bananas sitting on my counter, but was in no mood for banana bread. I decided instead to whip up a batch of healthy oatmeal cookies, and boy are they tasty! 

This recipe is great because it does not require a lot of ingredients, it's quick and easy to make, and it does not have any flour or sugar. While you do not have the same texture you expect in a traditional oatmeal cookie, these definitely satisfy the craving without any of the guilt. Another bonus, they are gluten free, nut free and soy free, so most anyone with food sensitivities or allergies can enjoy them!

Flour & Sugar-free Oatmeal Cookies
(Makes 1 dozen)
  • 1 cup rolled oats (gluten free)
  • 2 ripe bananas, mashed
  • 1 chia egg (1 T chia seeds + 3 T water)
  • 1/4 cup coconut milk
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • pinch of salt
  • Optional add-ins: raisins, dried cranberries, chocolate chips, nuts, coconut, etc. (I added 1/4 cup of dried cranberries that have been sweetened with apple juice + 1/4 cup Lily's chocolate chips sweetened with stevia.)

  1. Preheat oven to 350 degrees. 
  2. As the oven preheats, prepare your chia egg by mixing 1 tablespoon of chia seeds with 3 tablespoons of water, in a small bowl. Let sit in refrigerator for about 10 minutes.
  3. In a medium sized bowl, mash your bananas until mostly smooth. Add the additional ingredients to the bananas. Mix until well combined. If you are adding the optional add-ins, add them after required ingredients have been mixed.
  4. Scoop cookie mixture by the tablespoon and gently form into a ball. Place each dough ball onto a parchment or silpat lined cookie sheet. Since these cookies do not really rise or spread as they bake, I lightly flattened mine out to ensure they baked evenly. 
  5. Bake for 15-20 minutes. Let cool and enjoy!
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Roasted Carrot & Ginger Soup

10/13/2017

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Carrots and ginger are the perfect match for this healing soup. Bringing loads of vitamin A and antioxidants, carrots form the base for this soup. The addition of ginger not only adds a warming element, but also contributes many bioactive compounds which have been found to relieve nausea and pain, reduce inflammation, and possibly help to prevent cancer. This soup is the perfect meal on a cold day when you need to be warmed from the inside out. It is also quite medicinal when you are feeling under the weather and need something to help boost the immune system. 

Roasted Carrot & Ginger Soup
(serves 4)
  • 3 cups of carrots, peeled and chopped (about 1 lb.)
  • 1 1/2 - 2 Tablespons fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 small shallot, diced
  • the juice from 1/2 a lemon
  • 2 cups vegetable stock
  • 1 can coconut milk
  • 2 Tablespoons of oil (avocado or coconut), divided
  • salt and peper to taste
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  1. Preheat oven to 400 degrees. Toss chopped carrots with 1 tablespoon of oil and a little salt and pepper. Spread carrots evenly onto a baking sheet and roast in the oven until tender (about 20 minutes).
  2. While carrots are roasting, add 1 tablespoon of oil to your soup pot. Cook the shallot over medium heat until lightly translucent (about 4-5 minutes). Add the ginger and garlic and cook until fragrant (about 1 minute more). 
  3. Add the vegetable broth to the pot and stir. Be sure to scrape the bottom of the pot to help remove bits that may have stuck to the bottom. 
  4. From here you have two choice. A) Once the carrots are cooked thoroughly, place them along with the vegetable stock, shallots, ginger and garlic into a high speed blender. Blend until smooth. Return mixture to your soup pot. This is how I like to prepare this soup because I love the smooth texture my Vitamix give the soup. OR B) Once the carrots are complete, add them to your soup pot. Using an immersion blender, blend until smooth. 
  5. Add your coconut milk and lemon juice to your carrot mixture. Bring to a light boil, stirring well, and then reduce heat to low. Simmer for 5 minutes. 
  6. Taste soup and add any additional salt and pepper you may need. Serve with your favorite toppings- hemp seeds, pumpkin seeds, sesame seeds, sliced almonds, toasted pistachios, or croutons.  
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