Yield: about 1 quart
1 cups raw almonds
1 quart fresh water + more for soaking
1 tablespoon chaga powder
¼ teaspoon cinnamon
2 tablespoon cocoa powder
¼ cup maple syrup, or to taste
1. Place almonds in a container and cover with 2 to 3 inches of water. Place in the fridge to soak overnight. The next day, drain and rinse well. Set aside.
2. Bring the 1 quart of water to a boil. Remove from heat and add chaga powder. Cover and steep for about 20 minutes. Let cool to room temp.
3. Place drained almonds in a blender. Add cinnamon, cocoa powder and chaga tea mixture. Puree for 1-2 minutes, or until very smooth.
4. Strain almond mylk through nut mylk bag or cheesecloth into a clean pitcher. Sweeten with maple syrup to taste. Store in the refrigerator for 3-4 days.
The pepper plants have been prolific this year! Far too many to eat at once. So I started making pickled jalapenos to preserve the harvest. Don’t be thrown off by the sugar in this recipe. It is just enough to cut through the bite of the vinegar and turn these jalapenos into an addictive condiment.
2 garlic cloves
1 cup white vinegar
1 cup water
2 tablespoons granulated sugar
1 tablespoon kosher salt
Thinly slice the jalapenos and garlic and place in a mason jar. You can also leave the garlic whole if you prefer.
Combine vinegar, water, sugar and salt in a small sauce pot. Bring to a boil and simmer until sugar and salt have dissolved.
Pour the brine into the mason jar with jalapenos and garlic.
Place lid on jar. Let pickles cool at room temperature and then store in the refrigerator.
Serves 6-8 (makes about 2 quarts of soup)
2 tablespoons coconut oil
1 medium onion, diced
3-4 garlic cloves, minced
2″ knob of fresh ginger, peeled & chopped
2″ piece of fresh turmeric, peeled & chopped
1 medium butternut squash, peeled, seeded, chopped
1 quart chicken or veg broth
1/2 cup coconut milk
Salt to taste
1. Heat coconut oil in a medium sized stock pot. Add onion and saute, on medium high heat, until translucent.
2. Add garlic, ginger and turmeric. Saute for 1-2 minutes, until fragrant.
3. Add butternut squash and broth. Bring to a boil, reduce heat to medium-low, cover and simmer for about 45 minutes, or until the squash is falling apart.
4. Remove soup from heat and let cool. Transfer soup to blender and puree until smooth (or use an immersion blender to puree the soup in the pot).
5. Stir in the coconut milk and season to taste with salt.
6. Serve with a squeeze of fresh lime juice, fresh cilantro and pumpkin seeds. And an extra drizzle of coconut milk for more creaminess if desired.
Here is a fun twist on the classic basil pesto. Serve this spicy cilantro kale pesto as an accompaniment to grilled meats and vegetables or spread generously on warm crusty bread. I used cotija cheese, which is a salty dry cheese similar to parmesan. Feel free to use parmesan if you can’t find cotija.
1 bunch kale, stems removed & leaves chopped (about 4 cups, packed)
1 bunch cilantro, chopped (about 1 cup)
1/2 cup toasted pumpkin seeds
1/2 cup grated cotija cheese
2-3 cloves garlic
1 jalapeno, seeded
3/4 cup extra virgin olive oil
Place the kale, cilantro, seeds, cheese, garlic and jalapeno in a food processor.
Start processing the mixture. With the motor running, slowly drizzle in the olive oil until it has all been incorporated.
Continue processing until the pesto has reached the desired consistency.
Store in an airtight container in the fridge.
4 avocados, pits removed
1/2 small red onion diced
1 small tomato, diced
1/2 jalapeno, seeded & minced
1/4 cup cilantro, chopped
1 clove garlic, minced
Juice of 1 lime
Salt to taste
Scoop the avocado flesh into a mixing bowl. Add the remaining ingredients. Use a fork to mash the ingredients together to desired consitency. Serve guacamole with tortilla chips.
The BEST Margarita
1 part fresh lime juice
1 part tequila blanco
1/2 part triple sec
1/4 part light agave syrup
Fill a cocktail shaker with ice. Add lime juice, tequila, triple sec and agave. Shake well. Pour into a rocks glass filled with ice.