Tag Archives: health

Golden Cashew Milk

Been making yummy golden milk with turmeric and homemade cashew milk. Turmeric is good for reducing inflammation and most pain and disease processes involve inflammation so reducing it is good.

So far the best way has been to make a cooked paste with turmeric powder and water and putting it in the fridge to get our turmeric servings from that. The paste is thinner than toothpaste consistency, but definitely in the paste dept. The cooked paste is different from using the powder – it makes a tastier creamier milk. I also like raw turmeric root, but use it more in fresh juices.

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Then, we make a pitcher of cashew milk in advance with cashews soaked in water for some hours, then blended with water, then strained. I have a nut milk bag to pour it into and squeeze. I use that bag in brewing wines and tons of other things so I recommend having one and they also would be easy to sew. I save the cashew pulp to make cashew cheez. There are lots of fabulous videos out there to make nut milks and turmeric paste and it’s really easy.

Store nut milk is fine too, it’s just that homemade tastes so much better and once you get the hang of doing it, it doesn’t really feel like work at all. While the tetrapaks that store non dairy milks are often BPA free, they are plastic lined and probably contain other endocrine disruptive plastic additives in the mix and I imagine there is some heated ‘canning’ process to keep it all sterile. Endocrine disruptive plastic chemicals are good to avoid when we can, especially anything involving heated plastics.

Anyway, to make the golden milk, we warm it in a pan. About a teaspoon of turmeric paste whisked together with a cup of cashew milk with some agave nectar. So nutty and creamy and good for a health drink! You can also add a few drops of a healthy oil if you want, like hemp oil.

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Blue corn atole

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Atole is traditionally served as a drink, but I like to make it a little thicker as a breakfast porridge with hemp seeds mixed in after it’s cooked. It’s about 1 unit of corn to 3 units of water, but I’m always adjusting the ratio as I cook, adding more corn meal or water. I whisk it pretty consistently the whole time it’s cooking, adding a little coconut oil and honey or agave nectar to taste. It takes about 15-20 minutes of cooking on low flame to taste right to me. Cinnamon and other spices are nice but I just like the plain corn flavor. With Yerba mate to drink it’s a fabulous breakfast.

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Skipping the Super Bowl: hike

I know that football game happened but I don’t know who played. Today we are experiencing a subtropical moisture plume making Northern Arizona strangely overcast. We made vegan tacos for breakfast and then headed out into the mist. In Oak Creek Canyon I had a “therapy session” with my sweetheart, practicing jumping from rock to rock in the creek and pushing my limits – going beyond my comfort zone. I got to the point where I was showing off. On the way back north we stopped at a seasonal waterfall and icy little canyon in the pines.

Building the Taco: Corn tortilla, homemade beans, homemade guacamole, sweet potatoes, homemade salsa, vegan mayonnaise, chulula hot sauce.

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Pictures from the hike

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Live chocolate pie

Om nom nom. Raw chocolate pie. Live coconut cashew whipped “cream”. Nut crust. I made two. There are lots of good recipes out there for vegan raw cream pies. Fear not the Irish moss. Yeah, it’s seaweed, but this is miles beyond any cooked cows mill pudding pie. With this in the fridge you can eat a million vegetables.

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Fresh pineapple coconut smoothie

So delicious. Don’t let anyone tell you health food doesn’t taste good. Oh, the enzymes and the fiber!!!

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Juicy weekend

I’ve been under the weather for a week now. I’ve been trying to load up on healing foods.

Heat up juice

Carrot
Apple
Beet
Fresh garlic
Fresh ginger root
Fresh turmeric root

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This morning I also had a fresh young coconut banana blueberry smoothie.

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We save the pulp from the juice and make a corn bread with about equal parts corn meal and juice pulp plus some salt and baking powder. Goes well with black bean green chili soup.

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Making chappy

Just made a great new salve. The philosophy for this one is very waxy to seal and protect for winter. i collected the pinion pine sap. A friend made some comfrey extract olive oil for me.

I like to try something new each time. No recipe, just figure out a good ratio between the basic oil vs wax mix. Then I just test it. By the end I’m really moisturized and shiny!

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Grating the beeswax is the worst!

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I save containers all year. Friends donate them or return them from last year for a refill.

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Here’s this years ingredient list.

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Put it in a pot and melt on low heat.

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Then test it and adjust the oil or wax.

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Pour into clean containers.

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This is my favorite chappy yet. Strong pinion, with notes of orange and cedar!

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¡Papas!

This year we grew various potatoes. The pink and the purple were the most beautiful. The color equals more nutrients. Thank goodness that people in the seed saving world are keeping the incredible diversity of potatoes alive and accessible to gardeners!

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Smoothie popsicles

Took at break from the great spring backyard roundup today to make homemade smoothie popsicles. I got the molds a few years ago at a discount store. I used a blender full of several bananas, blueberries, strawberries, blackberries ( picked last summer), along with young coconut and pineapple juice pulp. I used hot water poured over the frozen fruit as the liquid to blend. Filled these up and there was enough for one more smoothie for right now. To get them out of the molds when they are frozen, I just run the mold under hot water for a sec and it slides out.

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