Day 14 – Snow day!

OK, well if you don’t live in Portland you have no idea what I am talking about but it is a typical Portland snow day here, rain and snow mixed, a perfect combo for ice on the roads.  My campus is taking a delayed start this morning and the kids are off to school but I expect that if this keeps on that they will shut down early.  We are so very sensitive about snow here. I don’t mind, who doesn’t love a snow day?

Well, if you find yourself at home with kids and family today or just having some quiet time to yourself (lucky), here are a few nice warming recipes.  First we start with nut milk.  I love making my own when I have time because the store bought stuff still has a lot of extra ingredients that I don’t love putting in my body.  Nut milk is sooooo easy.  Some juicers will do it for you but if you are doing it by hand, here is the method.

Almond Milk ( sub whatever nuts you want)

1/2 c almonds soaked for about 4 hours in purified water

3 c water

2 tbs maple syrup or 2 pitted medjool dates ( same kind that we use in the energy balls)

pinch of sea salt

You can also add a little vanilla and cinnamon too

Blend all ingredients in a blender on high for 2 -3 minutes until smooth

With almonds there will be some grittiness so you can pour the milk through a nut bag cheesecloth or I have heard of people using the $2 bags from the painting store as well.  That will strain out the grit and you can squeeze the remaining liquid through.  This will stay good in your fridge for about 3 days.

Make yourself a warm nut milk latte (no coffee). It is so good warmed up on the stovetop and if you happen to have a milk frother, you can froth up the top to make it even more inviting!

Nut milk latte

Yumm, White bean Stew

3 cup cannelini bean ( or other white bean)

1 strip kombu about 3″ (kelp – this helps the beans not be so gassy)

8 c water


2 tbsp grape seed oil

1 large onion chopped

4-5 garlic cloves crushed

1 tbsp dried thyme

2 tsp dried rosemary

2 tsp dried tarragon

3 stalks celery chopped

3 large carrots peeled and diced

4 c  veggie broth

2 medium zucchini diced

2 tsp salt

Optional toppings:

Fresh parsley

Greek olives

cashew sour cream

*You can do this in a slow cooker but you will want to use cooked beans or use only 4 cups water and 4 cups veggie broth.  Also, I would omit the zucchini because it will get too mushy.

On the stovetop:

Cook beans with kombu in 8 c water for about 90 minutes and then set aside

Heat grape seed oil in a 6-quart pot over medium heat and add onions. Saute for 5 minutes. Add crushed garlic, thyme, rosemary and tarragon and saute for 1 more minutes.  Add celery and carrots and saute for 3 more minutes. Next add beans and broth and simmer for 15 minutes until carrots are soft. Add zucchini and simmer for 5 minutes.  Serve with Udi’s bread and green salad!


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