Homemade CocoNut Milk

No, you’re not nuts. Not only is it possible (and super easy!) to make your own nut milk, it also happens to be WAY more delicious and nutritious than store-bought. All you need is a cup of nuts, one can of organic coconut milk, and some water. See, simple enough already!

image(44)On day three of Whole30, this not-a-fan-of-black-coffee sought out for an alternative to her usual cartons of unsweetened almond milk…and what she got was far superior – a decadent, creamy concoction that makes a plain cup of coffee a supreme experience. Another victory for good old whole foods and homemade simplicity…hold the following: Cane Sugar, Salt, “Natural Flavor,” Locust Bean Gum, Sunflower Lecithin, Gellan gum, Calcium Carbonate, Vitamin E Acetate, Zinc Gluconate, Vitamin A Palmitate, Riboflavin (B2), Evaporated Cane Juice, Potassium Citrate, Carrageenan, D-Alpha-Tocopherol, Syrup, Pea Protein, Rice Protein, Calcium Phosphate, Magnesium Phosphate, Carrageenan, L-Selenomethionine, Zinc Oxide, Folic Acid. Just to name a few of the many additives found on the most popular brands of nut milk. Here’s how it’s done:

IMG_1610Step 1: soak about a half cup of nuts (cashews, almonds, hazelnuts, macadamia nuts, pistachios, brazil nuts, or any combination of these – raw and unsalted is best) in a bowl of water overnight or for at least three hours.

Step 2: drain soaked nuts in strainer.

Step 3: pour rinsed nuts, 1 can coconut milk, and two cups of water in your Vitamix or high-powered blender and go to town. Once mixture is blended into liquid, store in fridge and use within a week. Makes about six cups. Amazing with coffee, tea, granola, oatmeal, and pretty much anything else. Note that if you’re not a fan of coconut, feel free to blend soaked nuts with one cup water and call it a (coconut-free) day! Also, feel free to experiment with flavorings – cinnamon, vanilla extract, cardamom, sea salt, rose water, etc.

One Healthy Breakdown: go nuts…coconuts!

Cold Crunchy Chopped Asian Salad

This refreshingly crunchy salad is tasty, healthy, and super easy to make. With lots of veggies, healthy fats, and protein, it packs a powerful punch and tastes as indulgent as take-out! Makes a great lunch, dinner, side dish. Makes 2-3 servings and makes for great leftovers for the next day!

asianIn a bowl, combine:

  • 1.5 cup shredded cabbage (use red, green, or a combination of both)
  • 1 cup chopped jicama
  • 1 cup shredded carrots
  • 1/4 cup sliced almonds
  • 1/4 cup chopped peanuts
  • 1 cup bean sprouts
  • 1 cup shelled edamame
  • 1/2 cup snow peas
  • 1/4 cup chopped scallions

For dressing, whisk the following until mixed:

  • 1/4 cup natural peanut butter or tahini
  • 1/4 cup olive oil
  • 1/4 cup dark miso
  • 4 tablespoons freshly squeezed orange juice
  • 4 tablespoons freshly squeezed lime juice
  • 1 teaspoon soy sauce
  • 1/4 cup water

For more protein, add cooked egg, tofu, chicken, tempeh etc. Pour dressing over ingredients and mix thoroughly.

One Healthy Breakdown: easier and tastier than you think!

*Recipe adapted from The Ultra-Metabolism Cookbook by Mark Hyman