Browsing Tag

almonds

Lifestyle

Community Finds: Pablo’s on 6th

Denver has an amazing coffee scene. From pretty much anywhere in the city you can walk a block and find an independent coffee shop ready to fill you up with fresh ground, fair trade, locally roasted goodness. Who needs Starbucks in a city like this?

As the tech and digital nomad crowd has grown in Denver, many coffee shops have become hubs for remote workers. While I love these places as much as the next girl (who can say no to free wifi?), it’s not always easy to sit with a friend and have a meaningful conversation when you’re elbow to elbow with fast-typing coders and stressed out virtual assistants.

Enter Pablo’s, a wifi-free zone in the heart of the city. There are two locations, but my personal favorite is the one on 6th. The windows are filled with plants that block out the noise from the road and make the cozy interior feel like a rainforest retreat. At the register you will see stickers with the phrase, “Free Hi-Fives, No Wi-Fi”.

If you are a non-dairy person, ask for your drink to be made with the house-made nut milk. It’s a combo of almonds and macadamia nuts, sweetened with figs instead of sugar. Holy guacamole, it’s delicious.

Do you have a favorite coffee shop in your city? Let us know about it in the comments!

Happy Sipping!
KD

Lifestyle

Almond Meal/Flour

Almond meal and almond flour are two fantastic ingredients for anyone looking to cut back on refined carbs and add some healthy fat and protein into their diet. I make flour every week using the remnants from my almond milk recipe and love getting creative with it!

Almond meal vs. almond flour- what’s the difference?

Almond meal generally has a coarser grind than almond flour, and is made with almonds that still have their skin. Almond flour has a finer grind and is made using blanched almonds that have no skin. Personally I don’t mind the presence of skins but I prefer a finder grind, so I actually make almond flour using regular almonds. This would probably not work in recipes for muffins or breads, which require a lighter flour, but is fantastic for Peppermint Cacao Coconut Balls and Turmeric Ginger Macaroons (recipe coming). If you are wanting to make something more bread-like, go ahead and spring for the blanched almonds.

Almond Meal/Flour

Start by following my recipe for Basic Almond Milk.

After straining your almond milk, take the leftover almond pulp and spread it on a baking sheet.

Set your oven to the lowest temperature setting (mine is 170).

Leave the pulp to dry in the oven for 6-8 hours until completely dry, stirring it every hour to prevent any areas from getting too toasted.

Once the pulp is dry, remove it from the oven and allow it to cool. If you want coarse almond meal, you might be done right here! For a finer grind, pulse the cooled meal in a food processor or blender until it reaches your desires consistency.

*Be mindful that the amount of time it takes to dry out the pulp will vary depending on your oven’s low temperature, the amount of humidity where you live, etc. I live at a high altitude with very little humidity, and at 170 it takes about 6 hours to dry my pulp.  If your oven’s lowest temperature is higher than mine, just stir and monitor more frequently to prevent burning.

Store your meal/flour in an airtight container or glass jar in the refrigerator. If it is really dry all the way through, it can be stored for several weeks. However, mine never lasts that long because I almost always use it within a few days making healthy treats for my sweet tooth and my gluten-free coworkers! Seriously, the Peppermint Cacao Coconut Balls are a totally guilt-free favorite.

Happy Making!
KD

Lifestyle

Almond Milk

Almond milk is one of my favorite ingredients to use in the kitchen. It is versatile, tasty, and a great way to take advantage of the myriad nutrients that the almonds offer to us. It gives my morning shakes and yogi tea some extra oopmh and creamy deliciousness. However, buying almond milk at the store can get expensive, and even the best brands usually have some sort of preservatives added. I have found that making my own is both more cost efficient and healthier!

Making almond milk is so easy- all you need for the basic recipe is a blender, some almonds and water.

Basic Almond Milk:
1 cup raw organic almonds (I like the Thrive Market brand for quality and price- use this link for 15% off! your first order at Thrive)
3 cups water for soaking
8 cups distilled water for making the milk (this is a personal preference- you could easily use tap water instead)
A generous pinch of Himalayan salt

Soak the almonds for 10-12 hours in 3 cups of water. I generally let them soak while I am at work or overnight.

Rinse the soaked almonds until the water runs clear.

Place the almonds and salt in a blender with 8 cups of water. Blend on high for 15-20 seconds, until the almonds are finely ground and the liquid is white. Strain the liquid through a fine sieve or, even better, cheesecloth or a nut milk bag.

Reserve the almond pulp to make almond meal/flour!

Store your almond milk in glass jars or glass swing top bottles, and store in the refrigerator for up to a week! It can also be frozen in glass jars, although in that case I recommend using a plastic lid rather than a metal one.

This basic recipe is great for smoothies, as a base for golden milk or any recipe where plain almond milk is called for. However, this is by no means the only possibility! Depending on what I am using it for, I will sometimes divide my batch and add different ingredients for different purposes.

There are endless options when it comes to experimenting with your almond milk. I like to blend a few cups of the basic recipe with some maple syrup, part of a vanilla bean and cinnamon for adding into my yogi tea, or blend in a couple of dates to the basic recipe before straining to add a little sweetness.

Have you found a special ingredient combination that knocked your socks off? Share in the comments!

Happy Milking,
KD