Our acclimation back into the busy world has been gentle these past few days. Scott and I have kept the free spirits we embraced on our camping trip alive, easing back into our responsibilities and tasks. As wonderful as they are, we become a different (better) version of ourselves without the lists and obligations. Losing cell service for several days on our camping adventure meant no one could know what we were up to. We lived in the moment, had more face to face time, and thought very little about anything more than an hour in advance. This is the space where I thrive. I hope to share more of our adventure with you soon, it was full of so many breath taking experiences and special moments. We drove nearly two thousand miles in-all, without ever leaving our state. Oh California, you are something special.
But today I get to share with you a recipe I have been holding onto the past few weeks. One I’ve been enjoying daily and oozing with excitement to tell you all about. It’s a mixed hazelnut and almond milk, lightly sweetened and perfectly spiced. It truly takes your cup of coffee or tea to a level of flavor that is positively addictive. Pour it over your oats for a real treat, or blend it into your favorite shake too. It is so simple and gratifying to make your own, especially when you make a special batch such as this one that rivals any you will find at a cafe. I use a woven hemp nut milk bag, and have found this to yield the creamiest milks so far. However, if you cannot get ahold of a bag, a few layers of cheesecloth should do the trick.
This was the first (of many) recipes that jumped off the page at me when first exploring the new Oh She Glows Everyday cookbook by the sweet Angela Lindon. This book is truly refreshing, with recipes that encapsulate the essence of it’s name so well – everyday. Stunningly photographed by the talented Ashley McLaughlin, each recipe beams at you – begging to be made. Today. Because you more than likely have the majority of the ingredients on hand, or easily will soon. Angela’s blog was one of the first I stumbled upon when I first turned to a plant based diet four and half years ago. She taught me how to make overnight oats, whip up chia jam, and compose a salad worth craving. This cookbook is her second, and is no less than a beautiful extension of her knowledge of approachable, everyday plant based cooking.
It contains sections dedicated to smoothies, chia puddings, oats, and savory breakfasts too. Then there are snacks, main dishes, and scrumptious desserts. Other recipes being showcased and celebrated around the web for this book that I am itching to try next are Angela’s golden french lentil stew, mushroom bolognese, and the best marinated lentils. Others from the book calling my name are the chewy molasses spelt cookies, sun dried tomato pasta, and her miracle healing broth (now that we are heading into cozier times). And the best part is I get to give away a copy of this amazing book to one special reader! The contest is open to US and Canadian residents only, and will run through next Tuesday night, September 20th. Simply enter by leaving a comment below telling me about your favorite cozy drink you are looking forward to this fall. (One winner will be chosen at random and notified next Wednesday.) Happy sips this week folks! – xx
COFFEE SHOP – WORTHY HAZELNUT MILK
From “Oh She Glows Everyday”
Makes 3 1/2 cups of milk (875 ml).
3/4 cup (175 ml) raw hazelnuts
1/4 cup (60 ml) raw almonds
3 1/2 cups (875 ml) water
2 to 3 tablespoons (15 to 30 ml) pure maple syrup (I used only 1 teaspoon)
1/4 teaspoon ground vanilla bean, or 1/2 teaspoon (2 ml) extract
1/2 teaspoon (2 ml) ground cinnamon
dash of fine sea salt
Place the hazelnuts and almonds in a bowl and cover with 2 to 3 inches of (purified) water. Soak overnight for 8 to 12 hours. Drain and rinse. Place the nuts in a blender along with the remaining ingredients. Blend on high for about 1 minute.
Place a nut milk bag over a large bowl and slowly pour the milk into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take 3 to 5 minutes. You should be left with 3/4 to 1 cup of pulp in the bag.
Using a funnel, carefully transfer the milk to a mason jar and secure with a lid. Chill in the fridge. The milk will stay fresh for 2 to 3 days. Give the jar a good shake each time before enjoying.
Reprinted from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation. Photographs copyright © 2016 by Ashley McLaughlin.