Green Hemp Milk

I would have thought I'd have my opinion on milk figured out by now, but I don't.

And because I cannot decide if my image of the good life involves domesticated mammals, I am trying to limit my dependence on their products. Just in case.

I've dabbled in other nut milks, but hazelnuts and almonds seem to be in a lot of trouble these days, so I've been shying away from them.

Hemp milk has been a pleasant alternative. The process is quick and easy, and the milk has a nice, mild flavour. I also feel better about the sustainability of hemp products.

I add vanilla and salt for flavour, and spirulina or chlorella for fun and colour...and health, I guess. Mostly, I use hemp milk in tea and hot chocolate, but I have used it for making pancakes and some baked goods, without issue. It's good for cold drinks too, like chocolate milk!

I'm going home to Ontario in a few weeks, to kiss my dogs, my family and the warm lake water! 

Happy Summer!!!!!!

Green Hemp Milk
(makes 1 ½ -2 cups)

Ingredients:

• 50 grams hemp hearts
• 1 ½ -2 cups water
• 1 tsp spirulina or chlorella powder
• 1/4 tsp salt
• 1/4 tsp vanilla extract
• honey to taste (optional)

Instructions:

1. Blend all ingredients together.
2. Strain through a fine sieve.
3. Store in a sealed container in refrigerator—it will keep for a few days.

Notes:

• Straining is optional, especially if you have a good blender. I don't have a good blender, and I find it separates less in my tea when I strain it.
• I give the hemp pulp to my dog as a treat. She loves it, and, according to a quick Google search, all of the ingredients are quite good for her.
• I only add honey if I intend to drink it on its own (vs in a sweetened tea).
• I haven't had my milk go bad yet, but I also haven't kept it for more than 3, maybe 4 days.

Simple Granola

I really enjoy living in Muskoka. It's liberating to have a job that satisfies my urge to bake, leaving my spare time open for other favourite activities, like running, reading and practicing painting.



I miss working on recipes and having my own kitchen space, but because I sometimes stress myself out over creating new recipes, I am finding a summer away relaxing. For now, I leave my recipe workbook in a drawer, and, instead, spend my time refining my practical baking skills. The only thing I miss about baking for myself is eating it.

I had been making this granola during my last few weeks in Toronto, but with the activities of the pending move, never found time to share. This week, I paid a visit to my parents' cottage and took advantage of their new oven to refill my stock. I made the recipe below 6 times, hoping it'll last me until I next find myself with a kitchen.

There is nothing complicated about this granola recipe. Everything can be mixed in one bowl, and the only reason I add the hazelnuts and pumpkin seeds after baking is because I don't like their toasted flavour. My favourite way to eat it is with yogurt and berries—original, I know. 

Granola

(makes enough to fit nicely on a cookie tray)

Ingredients:

• 94 grams coconut oil, room temperature (solid)
• 125 grams maple syrup
• 250 grams rolled oats
• 26 grams coconut flour
• 25 grams flaked coconut
• 3/4 tsp ground cinnamon
• 3/4 tsp sea salt
• zest of 1 lemon
• 50 grams raw hazelnuts, chopped
• 25 grams raw pumpkin seeds

Instructions:

1. In a medium sized bowl, combine oats, coconut flour, flaked coconut, lemon zest, cinnamon and salt.

2. Add coconut oil and maple syrup. Mix until combined—small clumps of coconut oil are fine, though this is not a clumpy granola.

3. Bake at 320F for 18-20 minutes, until oats and coconut flakes begin to golden. Stir as necessary for even baking.

4. Once granola is baked, add hazelnuts and pumpkin seeds.

Carrot Cake

Happy Easter!

This year, instead of a big Easter dinner, my family and I had Easter brunch with James and a few of our neighbours. This carrot cake is the result of my desire to contribute to our meal, a sudden realization that I have less than a month until my raw commitment commences, and an abundance of dehydrated almond pulp left over from making almond milk.

Sugar Cookies

Another Christmas has come and gone....boooo. It went by too quickly—I never had a chance to fully prepare. Next year, I resolve to avoid committing to too many big projects, so I have more time to realize the excitement of the season...definitely no more giant, sugary, baking trays.

A Happy Birthday Apple Cake

Last week was my mother's birthday. She's always been supportive of my dietary quirks and open to eating my baking experiments, so I decided to show my appreciation and bake her a cake. Considering my mother's dietary restrictions and preferences—lactose intolerance, a missing gallbladder and a love for cinnamon and apples—this Gluten Free Applesauce Snack Cake seemed ideal.

Thankful for Fruit Crumble

James and I originally made this crumble in the summer. We were lazy, so we limited it to ingredients I already had in the house. I wish I had had time to post this recipe earlier in the summer, because my filling of choice is a bit seasonal, but alas, summer is over and so is peach season.

Lemon Tahini Salad Dressing

As promised, here is the salad dressing I made for the Raw Food Dinner I had with James and friends. My goal was to mimic the salad dressing from WOW (as usual...).

I had a pretty decent start, since I asked my server once what was in their salad dressing. Unfortunately, the only ingredients he could remember were celery and olive oil, though I was pretty sure there was lemon in it too. To fill in the gaps, I searched one of my favourite food blogs, Rawmazing, and used her Maple Tahini Dressing as a base recipe.

Raw As I Can Get Cashew Cheesecake

HA, fooled you. One more planned blog post. Let´s hope I am safe and sound in Barcelona.

I love cheesecake. I could eat an entire cheesecake, yet I haven't had the motivation to try and make a sugar free version of real cheesecake.

However, I discovered at WOW (the raw foodist restaurant I am in love with) that I also love raw cashew cheesecake. I could easily eat an entire raw cheesecake, but I don't live near WOW anymore...so this is kind of a tribute to my long, lost love.

Cashew Cheese is Sure to Make You Smile

I recently discovered a Raw Foodist restaurant right in my very own city! I've been going to university here for four years, and this was the first time I'd taken notice. I actually never even realized it was a restaurant, let alone the perfect restaurant. I walk past it every Saturday, but only realized what it was by Googling for vegetarian restaurant in Guelph. It's called Wild Organic Way and it's amazing...or rawmazing, as some might say. I've been three times in the last month.