Looking for a way to save money on your weekly grocery staples while insuring that you are consuming the healthiest stuff possible?
Making your own nut milks at home is a great way to do both! Check out The Healthy Voyager’s Global Kitchen
video on how simple this yummalicious, time and money saving recipe can be!

1 cup soaked, raw almonds, drained (at least 4 hours and up to 24)
3 cups filtered water
1 tsp organic vanilla powder (the next best thing to a vanilla bean, won’t break the bank & will last a long time) Should ideally only have ground vanilla beans (no additives)
2 tablespoons of agave nectar (or maple syrup) ( you can also use dates or stevia)

Add all of the ingredients into a good blender and liquefy for at least a minute. Try to get as much “pulp” as finely chopped as possible to make the most milk.  Get a cheese cloth, nut milk bag or a fine strainer and place it in a large glass jar. The wider mouthed the bottle, the better. Pour your blended concoction though your cloth, nut milk bag or strainer and voila, Vanilla Almond Milk!!

This recipe yield about 4-6 8oz glasses of almondy goodness!

Enjoy!

Join me as I invite Heather & Jenny Goldberg of Spork Foods on to The Global Kitchen. We cook up their signature Grilled Corn Fritters with a Chipotle Agave Sauce (recipe below) while also learning some neat tricks and healthy tips along the way!

Fritters

1 cup organic yellow cornmeal
1/2 cup organic spelt flour
2 tsp baking powder
2 tsp egg replacer
1 cup original soy milk + 1 tsp apple cider vinegar
1 tablespoon maple syrup
1 tablespoon safflower oil
1 tablespoon lemon or lime juice
1 tsp sea salt
1/2 tsp garlic powder
1/4 tsp chipotle powder
1/4 tsp black pepper
1 tablespoon, plus 1/3 cup neutral tasting oil (refined coconut preferred)

2 cobs organic corn, kernels sliced from cob
1/2 tsp dry dill
1/4 tsp sea salt
1/4 tsp ground black pepper
1 tsp agave
1 tsp lemon juice

Chipotle Agave Sauce

1/2 cup organic veganaise
2 tsp agave
1/4 tsp dry chipotle powder
1/4 tsp garlic powder
1/4 tsp sea salt
1/4 tsp ground black pepper
2 cups packed baby arugula or greens

In a small bowl add soymilk and apple cider vinegar. Let stand until curdled for approximately 3 minutes.

To make the chipotle agave sauce, in a small bowl, whisk ingredients together. Set aside

In a medium bowl, whisk together the cornmeal, flours, baking powder, baking soda, egg replacer, sea salt, garlic powder, chipotle powder and black pepper. Whisk until uniform.

Slowly whisk in the soymilk mixture, maple syrup, oil and lemon juice and whisk until uniform.

Heat a skillet and add 1 tablespoon oil and corn. Add dill, sea salt, pepper, agave and lemon juice. Saute until golden brown.

Foldthe corn kernels into the batter mixture and heat a skillet to a medium high heat. Add remaining oil and drop in the batter in tablespoon sized amounts into the pan. Cook for approximately 3-5 minutes on each side.

Garnish with chipotle agave sauce. Serve over a bed of baby greens or arugula.

www.sporkfoods.com

Check out my mother-in-law’s recipe, healthified & veganized! Spanish Rice as a side or an entree, any way you serve it, it’s good for you!

Hamilton 2.0 Spanish Rice
(double batch – will render about 6-8 servings)

2 T Olive Oil
2 C Brown or Basmati Rice
4 C Water
2 Large Green Peppers
8 Stalks of Celery
1 1/2 Large White or Yellow Onions
30 oz Can Diced Tomatoes in their own Juice
6oz Can of Tomato Paste
1 Package of Soy Chorizo, Tempeh Taco Mix, or Meatless Ground
Cajun Seasoning (or Paprika & Cayenne Pepper Mix)
Salt & Pepper

Add cajun seasoning or paprika/cayenne mix to dry rice and mix well. Prepare your rice mix in 4 cups of boiling water and set aside to cook down.  Add olive oil to your pan and heat. Saute peppers, onions, and celery until translucent but still crispy. Add in the diced tomatoes and juice and season with salt & pepper to taste. Mix in your veggie mix, soy chorizo, tomato paste to your finished rice. Incorporate well and serve!

I always use Eat Cleaner Veggie Wash to prep my vegetables and when sauteing, I like using my non-toxic, non-stick Green Pan!