My life. It will never be the same.
I feel like I have tons to share even though I really don’t – that’s what missing a day does to me! But, bear with me. I’m going to try to hit everything without taking a couple years off your lives
I go through milk like it’s going out of style. I still can’t figure it out where it all goes, since I rarely drink a glass plain – but I guess the “splash here, splash there, cereal bowl there” all add up.
Especially since those cereal bowls also occur like they’re going out of style lately.
We’ll get to that in a bit.And by the way, I get cranky when I run out of milk.
It always happens at the most inconvenient of times, and I seriously hate going through the hoopla of parking, dealing with lines and waiting at the store when all I want to do is have some milk so I can get my cereal fix. I realize this is unreasonable of me, but it is what it is.
But no more! In just 9 hours I can have my own almond milk.
Before you start freaking out that I spent 9 hours making almond milk, 8 hours and 50 minutes of that time was when the almonds were taking a bath.
Aaand to make this even cooler than it already is, not only do I get homemade almond milk out of the deal, I get almond meal! …or something. I saved (read: is in the freezer) the pulp. I don’t know what to do with it now, though – can anybody help me out? Can I just use it like almond meal?
Anyways – the reason this was life changing is because it’s so. freakin’. good. Like, it makes me wonder if that’s actually almond milk in those cartons in the store.
[The Deets, for those interested: I made this milk using Callie's tutorial . My blender is weak, and if yours is, too, I suggest blending the almonds with about a cup of water or so before adding the rest a cup or so at a time. I think I used more like 6 cups water, I can't remember what is said in the video. But it is still very almond milk-y! I also chose to sweeten it with two dates that I blended at the same time I blended the almonds the first go-round. Next time I'd just use one, I think.]
Next up? Well – not only do I drink milk like it’s going out of style, I also have been eating cereal and carrots like no other, too.
Having found myself stuck with a lot of relatively bland cereals, I decided to take my cereal bowls to the next level.
In the bowl: puffed rice, toasted oats , honey sunshine , homemade cereal , raisins, banana, shredded baby carrots, ground cinnamon, ginger, nutmeg and clove…
…but the real deal happens when peanut flour sauce is poured over top…
…which was a mix of a scant 1/4 c. peanut flour, 1/4 c. (ish?) milk, spices, shredded carrot and maple syrup…
…polished off with an additional pour of milk and some walnuts.
Cereal and a half.
But could it be out-done?
Well, at the time I thought surely not. But today, after doing it?
I think so. Just depends on what kinda mood you’re in.
Only thing that can maybe beat peanut flour sauce?
Coconut cream sauce.
Moving on once again, there have also been bakes.
Since I have an unrealized obsession with cornmeal, naturally I had to make one with the substance.
And what goes better with cornmeal than blueberries?
Okay, maybe plenty of things, but whatever.
This was basically my blueberry-lemon bake , except with finely ground cornmeal in place of the flour, sans lemon but con ground ginger.
And topped with cashew cream. AKA…cashew butter mixed with cashew milk .
But while we’re on the topic of cashew cream, I did actually make a real cashew cream today!
It made. the. meal. Okay, so maybe the mushrooms and red chard were pretty bangin’, too, but the cashew cream sauce definitely made the gnocchi.
I decided to try making my gnocchi gluten-free! Okay, that and I really wanted to make a dent in this white bean flour that’s been rooming in my cabinet for far too long, and I thought it’d be great if I could get a little bit higher of a protein content in them so I wasn’t looking for snack fifty minutes later.
Not that there’s anything wrong with that…I wouldn’t say it was a disaster, but they were definitely a bit harder to work with, and the texture was a little bit off if just eaten plain. Nothing the cream sauce and really good veggies couldn’t help, though! At least I discovered I quite enjoy red chard.
That said, gnocchi is sort of a lengthy process, so
That’s a total lie. Gnocchi isn’t “sort of” a lengthy process. It is a lengthy process and by the time you get to forming your gnocchi you won’t really care what they look like so long as it’s done. But what I’m getting at is that when I make it I want it to brew me some espresso while I’m at it, I don’t want it to be “almost there but not quite.”
So! For a good gnocchi recipe (that has gluten) I will refer you to my last recipe for it.
For the cream sauce, which is uber quick (if you pre-soak your ‘shews) and would be amazing on anything, here you go:
Cashew Cream Sauce
1/4 c. raw cashews
1/2 – 3/4 c. water
juice of one lemon
1/2 t. dried basil
1/8 – 1/4 t. lemon pepper
pinch salt (to taste)
A couple hours in advance, soak your cashews in one cup water. I let mine soak for two hours or so – you can do longer or shorter. And if you have a good blender it might not be necessary at all.
Transfer cashews and soaking water to a blender. Blend until smooth. Add in 1/4 c. water. Transfer to either a sealed tupperware container (if using later) or a small saucepan (if using now.)
When ready to use, heat in the saucepan and add the lemon juice, basil, salt and lemon pepper. Add in more water, depending upon the consistency you like. Adjust seasoning as desired and serve.
Oh, and I even channeled my inner Irish yesterday and made a St. Patty’s Day themed dinner. Well, it’s green, I mean. And I have about .01% Irish blood in me at most, so that’s good enough for me. We’ll talk about that another day.What’s your favorite “lengthy” meal to prepare and/or eat? I do like gnocchi…but I feel like I’d prefer ravioli or homemade pasta. Of course, I’ve never made either of those things and don’t foresee myself doing so in the near future, so I guess my answer remains gnocchi!
Favorite kind of cereal? I’m a Kashi shredded wheat fan, through and through. Of course, puffins and bumpers are never passed up, either – though I like mixing everything with puffed rice or puffed wheat.