Hey all! Emma here. This cashew milk is one of my favorite things to make in the winter time when it is cold and wet out. It is just the right thing to warm me up. I also love to spread the holiday cheer and make this as a gift for friends and family. I hope you all enjoy it and don't forget to spread the love!
- 2/3 cup organic cashews
- 2 cups filtered water
- 1 tbsp maple syrup
- 1/4 tsp. vanilla extract or scrap the insides of a whole vanilla bean
- 1/8 - 1/4 tsp. (about 3 pinches) Himalayan Pink Salt
approx. 1/4 tsp. ground cinnamon (I usually just turn the spice jar over and pat the bottom 6 times)
- A dash each of ground cayenne, nutmeg, cardamom, and clove
Combine 1 Not Your Sugar Mamas Pure & Simple raw chocolate bar in a sauce pan with 2 tbsp. water and melt on medium to low heat, stirring often, until a smooth sauce is made (make sure not to boil)
Combine all of the above ingredients (including the sauce) in a Vitamix or high speed blender and blend on highest setting for a total of 2 minutes. I say total because if your blender requires a break to cool down or too much foam is produced you can turn the blender down, let the mixture settle/blender cool down, and whip it back up to high again! I like to drink this nut milk fresh out of the vitamin when it is slightly warm but you can store in the fridge for about 2-3 days in an air tight glass container, like a mason jar!
Happy Thanksgiving week everyone! In spirit of Thanksgiving and the rainy weather she is having in Boston, our brand ambassador, Emma made these delicious Pumpkin Spice Oatmeal Cookies made with Pure & Simple to warm up and get inspired for the festive week ahead. Emma loves using a chopped up Pure & Simple bar, sweetened by only maple syrup, for all of her recipes that call for chocolate chunks, keeping her treats as low on the glycemic index and as organic as possible.
This is a gluten free, dairy free, and refined sugar free recipe. A guilt free pumpkin treat for the sensitive tummy!
2 cups Bob's Red Mill gluten free oat flour
2 cups Bob's Red Mill gluten free oats
3/4 cup organic coconut palm sugar
1/4 cup organic maple syrup
1/2 cup organic pureed pumpkin
1/2 cup ghee (or other dairy free butter alternative softened at room temperature)
1 tbsp almond butter
1 tsp vanilla extract
1 tsp himalayan pink salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 Not Your Sugar Mamas Pure & Simple raw chocolate bars (cut into chunks)!
Preheat oven to 350 degrees. Combine the wet ingredients (maple syrup, pumpkin, ghee, almond butter, vanilla) and coconut sugar in a mixing bowl and beat until incorporated. Combine all the remaining dry ingredients in a seperate bowl. Gradually add dry ingredients to the wet ingredients, beating well until all ingredients are combined.
Finally, add NYSM raw chocolate chunks. Spoon cookie dough onto greased cookie sheet. Flatten them by tapping on the top with the edge of the spoon. Bake for 10-15 minutes. Enjoy curled up on the couch with a cup of tea or warm nut milk!
For more of Emma's recipes, visit her blog at mindbodyayurveda.com
I absolutely love this smoothie for Spring time. The mint gives it such a fresh test and the citrus livens it up, while at the same time the avocado and hemp milk give it a creamy deliciousness. Its also got so much green in it that just looking at it makes me happy. I've been drinking it lately thinking how awesome it would be with chocolate. So I added some cacao and dates but it didn't have that beautiful vibrant green color anymore. So luckily, this morning, I had the brilliant idea to shave our BE COOL chocolate bar into the smoothie. And viola the mint-citrus-chip deliciousness was born. Enjoy!
For Green Smoothie:
1 cup homemade hemp milk
1 green apple (cut without the pit)
Juice of 1 lime
4-5 fresh mint leaves
For chocolate topping:
To Make: Blend all ingredients in a high speed blender until creamy and delicious. Pour into a beautiful cup. Shave BE COOL bar on top. Drink up minty freshness!
Hemp milk is creamy, nutty, and delicious. Hemp seeds are a great source of protein and are easily digestible. They have a healthy anti-inflammatory ratio of omega 3's and 6's and contain an especially beneficial type of Omega 6 called GLA. I use it as a base for smoothies, in making mocha-lattes and hot chocolates.
1 cup hemp seeds
3-4 spring water
1 tablespoon coconut oil
1 teaspoon organic vanilla
pinch of sea salt
Directions: Put all in a blender. Blend. Store in fridge
I began my adventures with gluten free by chance. I had a roommate who had celiac disease and I LOVED her creations. She always cooked with a lot of veggies, different grains and beans, and a what I loved most, her collection of nuts - almond, macadamia, peanut, and seeds - chia, flax, sesame, sunflower, pumpkin, etc. She kept it simple, went to the "feria" or farmers market once a week, got her veggies and then prepared them with her wild array of grains, beans, nuts and seeds. This was not only super healthy but was smart budgeting! Quickly, my other roommate and I caught on and started our own adventures in this type of cooking without really even the intention of cooking gluten free.
When I met Bennett, I was introduced me to the world of integrative nutrition where I learned simple things like how to make a superfood smoothie, how to cook kale & collard greens, and how delicious coconut oil is with...everything.
Tonight's dish is an inspiration from them both. I hope you enjoy!
Almond Pad Thai with rice noodles and Macadamia nuts
Saute garlic and ginger in coconut oil. Add shallots. Cook until transparent, add fennel. Add garbanzo beans and carrots. Add spinach last.
Boil water, add rice noodles. Cook and drain. Rinse with cool water.
In a small bowl or cup mix almond butter, soy sauce, miso, brown rice vinegar and a dash of water together.
Add cooked rice noodles to veggie saute. Add sauce. Mix together over medium heat. Add seeds and top with shaved macadamia nuts. Mix, stir and serve!
Cranberry Chocolate Truffles
These chocolate bars are rich and creamy and filled with a tart and chewy center. Raw & vegan.
This is my favorite protein smoothie - it gets me through until lunch with nice, clean energy.
1/2 cup frozen mangoes
4-5 frozen strawberries
whole frozen banana
2-3 coconut milk ice cubes (pour coconut milk into an ice tray and freeze over night - makes it extra creamy)
1-2 heaping tablespoons of BE STRONG protein smoothie mix
1 teaspoon BE SMOOTH cacao smoothie mix
1 cup almond milk kefir* or coconut water or a mix of the two.
1/2 avocado (makes it creamy and OH SO DELICIOUS)
Put all ingredients (liquid first) in blender. Blend until smooth. This is a thick smoothie - if you want to make it thinner add more liquid. P.S.
** I make almond milk kefir (almond milk yogurt, basically) by 1. soaking raw almonds 24-48 hours. Rinse. Blend on high for 2 minutes with clean water (as much as my blender will hold). Then add 2-3 capsules of probiotics, stir gently. Leave on counter with paper towel for 12 hours. Cover and refrigerate This way I get my probiotics!
BE SAUCEY chocolate sauce (or other chocolate sauce see below)
Layer a spoonful of BE SAUCEY in a cupcake liner
Add spoonful of almond butter
Top with BE SAUCEY
Refrigerate and Enjoy!