Compassionate Raw Milk

In our house we refer to all faux animal foods and drinks as compassionate.  It's a personal thing, my children and I have a difficult time saying faux or fake because, it is real food, it's just not from an animal.  So when you see the words compassionate, it means just that.  To put it another way... "no animals were harmed in the making of this product :)" and that always puts a smile on our faces.

With our journey further and further into the raw arena, we started making our own compassionate raw milks.  Not only did we find out that it's super easy, but it's so much fun to create an array of delicious flavors.  Often people avoid trying raw recipes because they think it's too complicated and takes too long.  What takes long is when you need to soak or dehydrate items.  I'll let you in on a little secret... timing is everything.  What I mean is, if you know a recipe requires nuts or seeds to soak for 12 hours, then soak them before going to bed and they are ready to go when you wake up.   You didn't do a thing and it didn't interfere with your time because you were getting your beauty sleep while the water and nuts did all the hard work.  Same goes for dehydrating, if you're making something for dinner and it takes 4-5 hours to dehydrate, get them ready and place in the dehydrator after you've finished your lunch.  Meal planning takes the stress out of already busy schedules.

Preparing your own milk allows you to flavor them how you choose and it keeps the ingredients more whole and less processed.  You can also change up which types of milk you make.  One week you may want almond milk, the next you might prefer coconut and don't forget all the delicious flavors you can create.  Use your imagination to come up with all sorts of taste bud pleasers such as strawberry, cinnamon, chocolate, banana, I could go on and on.  Okay, I won't keep you waiting any longer...

Unsweetened Almond Milk

Ingredients:
1 c. raw almonds (soaked 10-12 hours)
2 1/2 -3 c. filtered water (the more water you use, the thinner it will be.  It would be like a skim milk version the more water you use.  I personally use 3 cups).

Directions:
1.  After nuts have soaked, rinse them and place the water and nuts into a high speed blender.
2.  Process until smooth.
3.  Place a mesh strainer, nut milk bag or cheese cloth over a bowl or pitcher and slowly pour the mixture through the strainer or cloth.
4.  Squeeze the stainer or cloth to get all the liquid.  What's left in the bowl or pitcher is your milk.  Use the left over nut pulp for baking (it's best to dehydrate it first, then you can store it in an airtight container until ready to use).
5.  Place milk in the fridge for 3-4 days.  It may separate so just give it a stir before each use.

Tip = you may want to pour it through a strainer or cloth a second time if you want to be extra sure there's no pulp.


Chocolate Almond Milk

Ingredients:
1 recipe of unsweetened almond milk
3-4 Tbsp. raw cacao powder
1-2 Tbsp. raw agave or 6 pitted dates

Directions:
1. Follow instructions above. If using dates, process them with the nuts then move to step 2.
2.  Once milk has been through the strainer or cloth, pour milk back into blender and add cacao and agave.
3.  Process until well mixed.  Pour into pitcher and store in the fridge for 3-4 days.  Stir before each use.


Cinnamon Almond Milk

Ingredients:
1 recipe of unsweetened almond milk
1 Tbsp. ground cinnamon
1 tsp. pure vanilla extract or 1 vanilla bean
1 Tbsp. raw agave or 6 pitted dates

Directions:
1.  Follow directions for unsweetened almond milk.
2.  Once nuts, and if using dates, have gone through strainer or cloth, place milk back into blender and add cinnamon, vanilla and agave.
3.  Process until well mixed.  Store in the fridge 3-4 days.  Mix before each use.


Unsweetened Coconut Milk

Ingredients:
1 c. shredded unsweetened coconut meat
2 c. filtered water

Directions:
1.  Place coconut and water in a high speed blender, process until smooth.  Serve as is or pour through a strainer or cloth.
2.  Store in the fridge for 3-4 days.  Mix before each use.


Strawberry Coconut Milk

Ingredients:
1 recipe of unsweetened coconut milk
1/2 - 1 c. organic strawberries (hulls removed)
1 Tbsp. raw agave or 6 pitted dates (process dates with coconut)

Directions:
1.  Follow instructions for unsweetened coconut milk recipe.
2.  If straining, pour mix back into blender then add strawberries and agave.
3.  Process until smooth.  Store in the fridge 3-4 days.  Mix before each use.

You can experiment using different nuts or seeds in place of the almonds.  Soaking nuts and seeds allow them to soften so, once blended, they create a creamier milk.  Feel free to share any other flavor combinations you try, I would love to hear about them and enjoy those compassionate milk mustaches!

Valentine's Day Treats Made With Love

Valentine's Day is finally upon us.  This is a day when most people are more aware of their feelings, words, emotions and actions (if we could only live like everyday were Valentine's Day).  This is also a day of giving sweet gifts to represent our affections.  While giving and receiving sweet treats is always a nice feeling, giving and receiving treats made with pure ingredients can make us feel even better, literally.  I understand that not everyone may be handy in the kitchen so I have included some amazing sites at the end of the post to visit where you can purchase confections that are made with pure ingredients and no extra garbage added.  By garbage I mean all those ingredients that no one even knows how to pronounce and all those wonderful dye's that studies have shown to be counter productive at helping those with ADHD, known carcinogens, inflammation makers and asthma inducers.  If all that sounds yummy to you then, by all means, grab the cheap and convenient grocery store candies and treats.  For me, I think I'll stick to making my own or purchasing chemical free varieties.

Believe me, I understand that money does not grow on trees and buying the chemical free versions may be a little pricey.  However, it is still sugar so although it may be fun, it is not necessary.  There are tons of other fun ways to show your love without going the sweet treat route.  Target or The Dollar Tree have cute and fun holiday themed items you can give your little love bunnies.  You can make up a bag or basket full of Valentine socks, coloring books, books, erasers, picture frames, games or even $5 dollar gift cards to the book store or department stores.  For those that are feeling adventurous, I have included some of my favorite recipes to try, so get your pen and paper to start that Valentine grocery list.

Chocolate Candies

You can use any candy molds you like, of course hearts, roses or lips would be appropriate for Valentine's Day (Michael's, Target, Walmart, etc. sell tons of different designs and they are low cost and can be reused).

Ingredients:
2 Tbsp. coconut oil (you can use any oil you choose, try to avoid corn and peanut oil)
2/3 c. cocoa, cacao or carob powder
2 Tbsp. agave nectar or pure maple syrup (that means no Aunt Jemima or Mrs. Butterworth, Costco sells both the agave and pure maple syrup for a very reasonable price)

Directions:
1.  If using coconut oil, melt over medium heat.
2.  Once melted, add powder and agave, whisk until heated and well incorporated.  Do not let it boil.
3.  Remove from heat and allow to cool for a minute or so.
4.  Using a small spoon begin to fill the molds all the way to the top.
5.  Place in the fridge or freezer to set.
6.  Once completely set, they should just pop right out.  Flip mold upside down and gently push the plastic or silicon side to help it out.  Store in cute holiday themed baggies, boxes or tins in the fridge or freezer until ready to give.

Tip = if you don't want to buy candy molds, you can always use mini muffin tins.  Place cupcake or candy liners in the tin before filling with the chocolate.


Sugar Cookies

Ingredients:
2 1/2 c. all purpose GF flour
2 tsp. baking powder, aluminum free
1/2 tsp. salt
1 c. coconut sugar
2 tsp. pure vanilla extract (not imitation, again, Costco sells a big bottle for like $4)
1 c. vegan margarine (most grocery stores carry the Earth Balance brand which is amazing)

Directions:
1.  Prepare two cookie sheets with parchment paper, set aside and preheat oven to 350.
2.  In a medium bowl combine flour, baking powder and salt, whisk to incorporate.
3.  In a large bowl cream sugar, vanilla and margarine together until smooth.
4.  Gradually add dry ingredients, really work at incorporating before trying to add any liquids (if you still thinks it's too dry, add non-dairy milk one tablespoon at a time until you get a firm dough that holds together).
5.  Divide the dough into two equal balls, place on plastic wrap push it down to form a disc shape.  Wrap it tight and place in the fridge for at least an hour.
6.  Remove one disc at a time to start creating your cookies.
7.  Place dough between two sheets of parchment paper (this allows you to work the dough without adding more flour).  Roll it out to about 3/4 inch thick and cut out your shapes.
8.  With a spatula, place on a parchment prepared cookie sheet.
9.  Bake about 10 minutes or until cookies start to brown slightly.  Remove from oven, place on a cooling rack.  Cool completely before decorating.

Chocolate Dipping Sauce

Ingredients:
1 bag of non-dairy chocolate chips (Enjoy Life makes a great allergy friendly brand found at most grocery stores).
Anything you want to dip (organic strawberries, vegan marshmallows, GF pretzels, etc.)

Directions:
1.  Melt the chocolate over medium heat, watch carefully, whisking often, do not let it boil.
2.  Once melted, remove from heat, allow to cool for a minute.
3.  Place parchment paper on a cookie sheet and start dipping.  Allow excess chocolate to drip off and place on cookie sheet.  Place in the fridge to set and store in holiday themed bags, boxes or tins in the fridge until ready to give.

Creating your own colored dyes is not as difficult as it may seem.  Do you notice how vibrant and beautiful the colors of fruits and veggies are?  What about the spices in your cupboard?  Well those are nature's dye's at your disposal.  I have experimented with every piece of produce and spice imaginable. To quickly get the liquid rainbow you can juice beets for red and pink, blueberries for purple, cherries or strawberries for pink, spinach for green, cinnamon or cocoa powder for browns and tans, turmeric for yellows, sweet potatoes for orange, the list goes on and on.  Depending on how deep of a color you want will depend on how much liquid dye you add to the frosting recipe.  One thing to keep in mind, hold off on adding any other liquids like non-dairy milk, vanilla or water until you see how much color you add.  Once you have the color you can slowly, one teaspoon at a time, add any additional liquids until you have the frosting consistency you like.

If you don't have a juicer, you can place the produce in a pot and heat over medium heat, reduce to low until the colors release into a liquid.  Run the water through a mesh strainer to catch the produce or any of it's pulp left behind. The colors may not be as vibrant as the pure juiced form.

Which ever method you use, be sure to use the left over pulp or pieces in dinner, muffins or bread (you can freeze the pulp and pieces to use later).  Most of the dyes will not even be tasted in the frosting.  A few of the sweet fruits and spices do leave a touch of added flavor (like the strawberries, blueberries, cinnamon).  If you're worried about the spinach and beets, I swear, you cannot taste them in the frosting.

Okay, here is the frosting recipe...

Cookie Frosting

If you only want white frosting, you will use the recipe as is.

Ingredients:
1/2 c. vegan margarine
1/2 tsp. pure vanilla extract (remember to not add this yet if using dyes)
2 c. organic powdered sugar
1-2 Tbsp. nondairy milk (don't add it yet if using dyes)

Directions:
1.  Using a stand or hand held mixer, combine margarine and sugar.  Mix well.
2.  Start adding dye a few drops at a time, mixing well in between until you have the color you want.  If you need to add more liquid, now you can add the vanilla and/or milk.
3.  Frost cookies to your hearts desire.  Store in an airtight container in the fridge or freezer if not eating right away.

Tip = Store any leftover dyes in a covered ice cube tray for easy access next time you need them.

Last, but not least, here are some websites to check out if you want to purchase already made treats.
http://www.naturalcandystore.com
http://www.amazon.com

Many grocery stores carry candies, gummies and other treats that are free of disease causing ingredients. Yummy Earth, Surf Sweets and Annie's Homegrown are a few to try.  The most important thing you can do for your family is to start reading the ingredients listed.  If you cannot pronounce the the items listed chances are, you're better off skipping it altogether.  I may sound harpy to some, but with childhood obesity, ADHD, skin rashes, asthma, allergies and diabeties on the rise, taking the time to learn about what's in your food in the best proactive approach at safeguarding yourself and your loved ones and once those medical bills and visits start to decrease you'll see that added bonus.  So in the end, you actually will be saving you money.

Raw "Chicken" Salad

Eating whole raw vegan foods such as; whole veggies, whole fruits, sprouts, whole grains, nuts and seeds is best for optimal health.  However, mixing up these foods to create healthy options for some of our favorites gives you all the whole raw vegan food benefits while offering a wide variety of amazing flavor combinations.

Growing up, one of my all time favorite meals was a chicken salad sandwich.  Once on the journey into a compassionate life, I quickly learned to create vegan chicken salad, which is delicious!  Then onto a gluten free vegan life, so next came tempeh chicken salad and my continued happiness.  With my continued exploration into healthier options, via raw goodness, I have come up with a raw version of "chicken" salad that I thought I would share.

Raw "Chicken" Salad

Ingredients:
for salad...
*1 1/4 c. raw nuts of choice (walnuts or pecans work best)
1 Tbsp. flax oil
1/4 c. raw broccoli florets
2 large organic carrots, cut into large pieces
2 organic celery stalks, cut into large pieces
1/2 organic bell pepper, seeds removed
1/4 tsp. black pepper
1/4 tsp. himalayan salt
1/4 tsp. chili powder
1 c. quinoa sprouts or buckwheat groats that have been soaked and dehydrated (buckwheat is GF)

for mayo...
1/2 c. filtered water
*1 1/2 c. raw nuts, soaked at least 3 hours (macadamia, brazil or cashew work best)
3 Tbsp. flax oil
2 Tbsp. apple cider vinegar or pure lemon juice
1 tsp. mustard powder
1/2 tsp. himalayan salt
pinch of chili powder or black pepper
1 tsp. dried basil (optional)


Directions:
for salad...
1.  Place all ingredients except quinoa or buckwheat into food processor and pulse until it resembles a coarse, crumbly mixture.  Be careful not to over process or you'll end up with a raw vegan pate (which wouldn't be the end of the world :)
2.  Scrap mixture into a large bowl, fold in quinoa or buckwheat and set aside.

for mayo...
1.  Place all ingredients into high speed blender or food processor, process until smooth and creamy.
2.  If mixture is too thick you can add additional water, one tablespoon at a time, until you reach the consistency you like.
3.  Pour as much of the mayo you want over the salad and mix well.  If there's any left over, store in an airtight container in the fridge.


Tip = this can be served in large organic greens as a wrap, on top of a regular salad or spread on some flax crackers.

*For anyone with nut allergies, you can substitute the nuts with seeds.  Try subbing pumpkin seeds in the salad and sesame or sunflower seeds in the mayo.

Enjoy!!