I love soaked almonds. They are a quick cheap snack for the whole family.
I LOVE flavored waters…….
however I have yet to make it at home. 😦 So I went on a hunt for recipes and I found this great blog with flavored water recipes. I thought I would start out simple, with just fruit, and go from there in my new experiment 🙂
I picked up the below Ball Mason Jars (pint & a half) from Wal-mart as I felt these were the best bang for your buck ($10 for 9) and they can go in your freezer as well. Note: that anything larger than this size can not go in your freezer IF you want to use it for something else.
I put about 8 blackberries in one jar and cut up some watermelon in another. I took a spoon (as I don’t have a “masher” utensil) and just started cutting/pressing the fruit into the bottom of the jar to help the juices come out of it. Then, I filled it with ice and then water to the fill/freezer line, before putting the lid on the jar.
Once the lid was on tightly, I flipped the jar upside down to move the water. You don’t want to do this too many times (a.k.a. don’t shake it) as you can bruise the fruit and it can change the flavor to not be “as crisp” if you get what I mean. 😉 Then, I left these on my countertop near a window. I thought I would see if the sun does anything to them like brewing sun tea. So I’ll report back to you about how they are soon.
So far my favorite flavored water is Watermelon with 2-3 mint leaves. I have found that if you put too much mint, it reminds me of spearmint which is a little overpowering.
So part of the 90-Day Spending Fast Challenge is purging stuff I don’t need or using what I have. So keeping with what I have = old veggies; I decided to make Left-over Veggie Stew.
This way, if I don’t want to eat the veggie stew now, I can package it up and freeze it for a later date. This is the easiest stew/soup you will make in your life.
- Look in your fridge and see what is left-over
- I suggest onions, carrots, broccoli, potatoes, mushrooms, tomatoes
- Add some protein like lentils (these don’t have to be pre-cooked)
- Veggie Bouillon
- Salt – try Himalayan, Hickory, or Smoked salt for something different beyond the Bouillon seasoning salt
- 2-3 Cloves
You can thicken up this recipe with some cornstarch or arrowroot if you have any. I’ve even thrown in Liquid Smoke, soy sauce and a chili to change it up.
Chop everything up and throw it all into your slow cooker. Mix the vegetables up with the seasoning and add enough water to cover the top of all the vegetables:
Make sure to taste the broth before starting your slow cooker. If it’s bland now, it will be bland later! I like lemon to add some zest for my stews.
Turn on the slow cooker on low and set aside for 8-12hrs.
Have fun with creating your own concoction. 🙂
So, I just learned how to make Almond Milk from scratch from my uncle. It’s actually quite easy and if you have any almonds left over, they are much easier to chew as they are soaked in water.
What you will need:
- 1 cup of raw almonds
- 3 cups of water
- 2 medjool date (pitted)
- 1 tbsp of vanilla extract
- Nut milk bag & blender
FIRST, take about 3/4-1 cup of raw almonds and soak then for 48hrs in the refrigerator. CHANGE THE WATER EVERY DAY!!
Next, take 1 cup of soaked almonds (without the water) and put them in the blender along with the 3 cups of water. Add the vanilla extract and dates and then allow the dates to soak for 10 minutes prior to blending the mix. I put my blender on “liquidify” for about 3 minutes to make sure all the almonds were completely ground down.
Place the milk bag into a large bowl and then pour the mixture into the bag.
With your hands, if you want you can also wear food preparer gloves, squeeze out the liquid starting from the top and working your way down.
Now you have your own Almond Milk 🙂
P.S. If the Almond Milk is not sweet enough add more dates.
I will be writing another post soon on what to do with the remainder “pulp” from the Almond Milk.
– potatoes peeler
– an avocado
– pesto (already made in a jar)
This was so easy to make!! I had about 2-3cups of left over rice and dodnt know what to do with and was getting pretty bored with some rice dishes. So I decided to change it up and make dessert.
So here is what I did (btw, nothing was measured and I just went for it):
- 2-3 c of cooked rice
- Sweeten Silk soy milk
- Trader Joe’s soy creamer
- a palmfull of brown sugar
- 2 cardamon pods
- 1 clove
- sprinkling of cinnamon
- a dash of nutmeg
- a light dusting of egg replacer (center of pan)
- a dusting of Arrowroot
I used a 2″ high saucepan and put my stove to 5-medium, bringing the micture to a boil stirring continously. Within out 5 minutes, I could see that the contents were thickening and starting to stick a little = keep stirring. After about 10mins I turned off the stove and left the mixture covered until we were ready for dessert (aprox. 20mins).
*Also, you can take out the clove and cardamon pod before serving. They were pretty easy to find while stirring (when the mixture was hot – FYI).