Easy Oat Milk


Oat milk is a quick and delicious dairy alternative. If you’ve been in a modern day coffee shop lately, it’s one of the most popular milk alternatives for its versatility, viscosity and ability to froth in a latté. Not to mention it’s about the most sustainable choice. With a few patry staples, you can whip up this milk alternative faster than a run to the store.

oatmilk

OAT MILK

1 Cup Water
3 Cup Quick Organic Oats
2 Medjool Dates, pitted
1/2 teaspoon Sea Salt

 

Combine the ingredients in a blender and combine on high power until smooth.

Transfer through a fine mesh strainer or cheesecloth. Do not push or squeeze to force the liquid through. Store refrigerated in a tight lidded jar for 3 days –  or up to one week.
Shake lightly before using.

 

If you’re looking for a cookie to go with your milk, try one of these:

Greatest Grampa Cookies

Vegan Oatmeal Chocolate Chip

Molasses Cookie Whoopie Pies

 

Happy New Year


Wishing you all the very best in 2009!

I contemplated many a champagne cocktail and after trying, maybe a few too many, this year’s winner is a classic:

KIR ROYALE
1 Part Crème de Cassis, Blackcurrant Liquor
4 Parts Chilled Champagne or Sparkling Wine

Easy and delicious to celebrate for the upcoming year.
All the health and happiness to you!

Valentine Twist


I wracked my brain, I wrote recipes out, took the pictures and as the days came the sugar began to make my sweetteeth ache.

I’m glad somebody loves me, since I’m sure I’ve packed on at least another five pounds this week alone with all the cake and truffle attempts. Delectable, yes, but honestly a girl can only take so much. I’ve made sure to love thy neighbour, my kid’s class, my parents, my and otherwise plus, anyone and everyone willing to have me pawn off my sweet kitchen offerings.

So then what was the Valentine’s celebrations here, you ask? Heart shaped pizzas and a French Martini to wash it down, now there’s an aging relationship with glamour.
xx

Cool, Minty Green For A Hot August Week


I normally steer clear of mint in food – drinks maybe, as I had found it’s a better staple for candy canes and toothpaste. Until you combine it into a classic Indian condiment that we ironically call “Green Heat”.

With green peppers a plenty, I usually have only one thing to make with them, as they are about the only vegetable I do NOT like, but blend it with a sweet onion, a small, green chili and a good handful of fresh mint and you’ve got a spicy cool that goes great with so many things. Keeping it classic, I thought I’d do up a little Onion Bhaji to dip into it for appetizers – and how perfect for the Happy Sorceress’s Minty Blog Party.

All I have to do now is grab a cocktail, strap on my heels and make my way to the do.
Or how about the cocktail as an after dinner, party picker upper?

MINT GINGER FIZZ

1 Tablespoon Ginger Syrup*
1 Candied Ginger Slice
5 – 6 Fresh Mint Leaves
1 oz Vodka
3 oz Seltzer Water
Handful of Ice

Add everything to a cocktail shaker; shake.
Strain into a chilled glass.
Add a squeeze of citrus, if you’re feeling zesty.
Garnish with extra mint, if desired.

For a virgin version, absolutely omit the Absolute and up the soda.

*GINGER SYRUP

1 Cup Sugar
1 Cup Water
1/2 Cup Fresh Ginger, peeled and thinly sliced

Scrape the ginger with a spoon to remove the peel.
Thinly slice the ginger lengthwise and set aside.
In a large saucepan, dissolve the sugar in the water, add the ginger and bring to a slow boil.
Reduce the heat to a simmer for about 10 minutes or until the syrup has thickened slightly.
Strain the ginger slices.
Shake the ginger lightly in sugar and dry in a low oven for about 1 hour.

ONION BHAJI

1/2 Cup Chick Pea Flour
1/2 teaspoon Salt
1 teaspoon Baking Powder
1/4 teaspoon Coriander Seeds
1 Dried Red Chili
1/2 Cup Filtered Water
1 White Onion
Vegetable Oil, for deep frying

In a large bowl, combine the flour, salt and baking powder.
Crush the coriander seeds and chili well with a mortar and pestle; add to the flour mixture.
Stir in the water to create a pancake batter-like consistency.
Peel and slice the onion 1/8″ thick.
Heat the oil. Test by dropping a small drip of batter. It should immediately begin to bubble and cook.
Drop the onion batter by tablespoonfuls, turning once to lightly brown evenly.
Remove bhaji with a slotted spoon or tongs to a papered plate to remove any excess oil.

GREEN HEAT SAUCE

1 Sweet White Onion
1 Green Bell Pepper
2 Green Onions (scallions)
1 Green Chili, stem removed
1/2 Cup Fresh Mint Leaves, packed
Juice of 1/2 Lemon

Place everything in the bowl of a food processor; purée until smooth.
Squeeze over the lemon juice, stirring to combine.

Juice And A Muffin


Twelve Grain Breakfast Muffins are by far my favourite muffins – breakfast or otherwise.
The are so quick and versatile I think I’ve prepared about twenty or so variations.
This latest combination is my current favourite.

Wanting more than a traditional burnt raisin and bran muffin, I first began eating these to get the obvious fiber addition in a grab and go breakfast. When I realized I could eat the whole lot straight from the oven I knew I had my winner.
I’ve tried them with different fruit combinations but one thing always remained, the wonderfully moist centre and crisp outer edges – perfect. This is why could I not resist sharing these for the Muffin Monday 04 round up.

Mostly hands off they’re almost faster to make that your morning coffee (or juice as this day would have it).
Toss the moist ingredients together, take a shower, return to mix in the dry and bake it while you get dressed and blend your juice. Nothing says breakfast more than orange juice, however these are my favourite muffins so the to make the juice a little bit more add a handful of seasonal strawberries and a banana, frozen if you have one on hand. Blend until smooth and check the muffins. Depending on your muffin size it’s, ten to fifteen minutes in the oven, one minute to cool and no time to enjoy!

12 GRAIN BREAKFAST MUFFINS

3/4 Cup 12 Grain Cereal Mix
1/4 Cup Rolled Oats
1/2 Cup Dried Cranberries
1/4 Cup Broken Pecans
1/3 Cup Canola Oil
1 Cup Soy Milk
1/2 Cup Brown Sugar, Packed
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 Cup Whole Wheat Flour
3 Tablespoons Orange Juice or 1 teaspoon of orange zest

Prep muffin tins with a light spritz of spray oil.
In a large bowl, combine the sugar, cinnamon and salt. Add the cereal, oatmeal and stir in the milk and oil.
Allow everything to absorb and soften for 15 – 20 minutes. If you are hard pressed for time, you may skip this step.
Preheat the oven to 400ºF.
Add the baking powder and soda, then stir in the juice (or zest, if using).
Add the flour, combining only enough to moisten everything – try not to over work.
Spoon into prepared tins and bake 10 minutes for mini-muffins and 15 minutes for regular sized muffins or until golden and slightly crisp around the edges.

GOOD MORNIN’ SUNSHINE JUICE

2 Cups Orange Juice, freshly squeezed is of course the best
2/3 Cup Fresh, Hulled Strawberries
1 Banana, Frozen

Blend everything on high, until the fruit is puréed and everything is smooth.
If you’re not usually a pulp lover, you might want to strain the strawberry seeds.

*Note: If you don’t have a frozen banana on hand, just crush an ice cube or two to get the chilled slush goodness.