Category Archives: how to

Monday, December 7, 2015

Easy Homemade Candles

Hello Friends. The Holiday season is upon us…are you feeling the stress yet (ha ha). Personally, the process of purchasing gifts totally stresses me out. So to simplify life and decrease that pesky stress, I like to do homemade gifts for family and friends. Hands down, it’s always so appreciated and well received. I start by making a list of family, friends, and “other” (school teachers, co-workers, piano teacher, childcare, etc) and then decide on what I am going to make. This year I am doing a gift bag with a homemade candle, jar of homemade spiced nuts, tea, mandarins, and small jar of honey. I might also add my favorite Raw Pepperminty Nutty-Roons – we will see how motivated I feel. The last two years I made my popular homemade granola which you should definitely try. It’s soooo good!! This year I making something new…candles! I have wanted to make candles for years. Last year I bought a bunch of supplies but never got around to testing them out. And you know what, it’s ridiculously easy. I have both beeswax and soy and started with the soy (it’s so pretty and white). The process is easy as well as fun and not to mention fast. I’m super excited about adding a sweet little homemade candle to my gift bags this year. Yay! xo, -Amber Continue reading →

Posted by Amber at 9:36 pm

Labels: holidays, homemade gifts, how to.

10 Comments

Marcie December 9, 2015 at 5:51 am
I got all excited about this easy recipe and then I read this article http://www.alohabay.com/people/why_no_soy_candles.html
Your thoughts?
Reply
- Amber December 11, 2015 at 9:45 pm
  Hi Marcie. Thanks for the article. I suggest for those who don’t want to use soy to instead use beeswax. I also have beeswax. When I make a candle with it, I will add the information to the post. Thanks.
  Reply
Tessa December 15, 2015 at 12:17 pm
Well you pushed me over the edge to make my own lotions, and now you are doing it with candles too! I adore candles, but threw out all synthetic fragrances. Excited to get going!
Reply
- Amber December 19, 2015 at 6:38 pm
  Hi Tessa. Oh it’s so fun! I am making a candle and adding it to Holiday gift bags for friends. So cute and fun! My daughter loves to help me.
  Reply
  - Tessa December 24, 2015 at 2:32 pm
    Success! I used bits a pieces of old super expensive candles and add for needle, spear,isn’t, orange, and a few drops cinnamon for a delight
    Fun holiday aroma! I used a mason jar as I was worried about clean up…how did YOU clean up the wax container well? So glad to have several candles burning again around the house!
    Reply
    - Tessa December 24, 2015 at 2:33 pm
      Geez, just saw auto correct botched it big time! Spearmint, fir needle, orange, and cinnamon…..
      Reply
      - Amber December 25, 2015 at 2:48 pm
        Ha ha. No worries. 🙂 I gotcha.
    - Amber December 25, 2015 at 2:51 pm
      So fun Tessa! I love that idea. The old candles you used might be paraffin? (harder to clean). Not sure. I suggest warming up the wax container in a crock pot, melt all the wax good, and whip it out with baby wipes. The soy cleans up sooo easy. Happy Holidays friend. xo
      Reply
Raia December 16, 2015 at 2:01 pm
I haven’t made candles since I was a kid, and I definitely don’t remember it being as easy this looks! Thanks for sharing this at Savoring Saturdays, Amber! Hope to see you back again this weekend. 🙂
Reply
- Amber December 19, 2015 at 6:37 pm
  Thanks Raia. Good luck if you try again. 🙂
  Reply

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Monday, September 14, 2015

Two Ingredient Homemade Facial Scrub

Ever have one of those weekend (or week) days where you feel sort of blaaah and have a ton of stuff to do (in my case work) and stay in bed all day working and sleeping on and off and then at around 9:00 pm you start to feel really crusty and oily and want to just scrub your skin off? I had one of those days over the weekend. It was so hot here last week friends (108 degrees if you can believe it), and fires everywhere! Poor drought ridden California. It can get pretty nasty here in the summer with bad air quality…and the fires! Gasp. It’s really sad. I think all that gets to my immune system and just zaps me. So I got a lot accomplished on my crusty lazy day, and then wanted to do something to enhance my mood, you know, get out of the funk. I like to pamper myself and do some self-care when I’m not feeling well. A good face and body scrub was in order. I’ve been using a simple two ingredient facial scrub that works like magic at sloughing off dead skin and creates a lovely glow. It closes my pores, tightens my skin, and evens out my skin tone. I have experimented with different ingredients such as lemon, oatmeal, salt, and oils. I just go with what yields the best results, and the sugar scrub is the best I’ve used so far. If you give it a try, let me know what you think. And friends, take a little you time for self-care. A fresh coat of nail polish, a relaxing shower, a face and body scrub down, a massage…whatever, it really does wonders for the mind and body. Continue reading →

Posted by Amber at 1:38 pm

Labels: beauty, homemade beauty products, homemade remedies, how to.

3 Comments

Emily @ Recipes to Nourish September 16, 2015 at 3:57 pm
Love this DIY recipe Amber! What a cool idea with the coconut sugar and honey.
Reply
- Amber September 17, 2015 at 7:06 pm
  Thanks Emily! It’s great stuff.
  Reply
  - Emily @ Recipes to Nourish October 19, 2015 at 11:37 am
    Thanks so much for sharing this with us at Savoring Saturdays!
    Reply

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Monday, September 7, 2015

Homemade Non-Dairy Milks: 101

If you’re a vegan, or allergic to dairy, or just downright dislike cow milk…this post is for you. It’s all about homemade nondairy milks. I’ve been making homemade nut milks for close to 10 years! I started making them in my Magic Bullet and then graduated to a high speed blender. I’ve tried many different nut and seed milks. My ALL TIME favorite is walnut milk and I have created a video (end of post) sharing how I make walnut milk and also demonstrate the use of both and high speed blender and standard blender in the quality of the walnut milk. In this post I share with you some of the basics to making your own non dairy milk, with several recipes to get you started. And I hope you find it inspiring…as well as delicious.

Okay, let’s get started… Continue reading →

Posted by Amber at 8:29 pm

Labels: dairy free, drinks, how to, non-dairy milk, seed milk.

2 Comments

Ina Gawne September 8, 2015 at 6:16 am
Hi…great info on making your own dairy free milks. How long will homemade nut milk keep in the refrigerator?
Reply
- Amber September 8, 2015 at 1:57 pm
  Great question. I’ve updated the post with the info.
  
  I recommend storing milk for up to 7 days. I have had good luck with this amount of time.
  
  Thanks.:-)
  Reply

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Monday, July 27, 2015

Shea & Mango Butter Lotion (with video)

Hello friends. I’m super excited to share an amazing new lotion ingredient with you: mango butter! I am in love. Mango butter is a soft, non-greasy butter extracted from the mango kernel (not the meat) and it has a soft earthy scent. Here are just some of mango butter’s benefits: (1) it is rich in powerful antioxidants, vitamins (A, C, & E) and minerals that help reduce degeneration of skins cells (aka, fights wrinkles), improves elasticity of the skin, and offers protection again the sun’s UV radiation, (2) powerful anti-inflammatory agent, good for bug bites, rashes, wounds, scars, and poison ivy/oak, (3) beneficial for the scalp and hair, and (4) excellent for eczema, dry skin, and other skin conditions. Continue reading →

Posted by Amber at 12:09 am

Labels: Holistic healing, homemade beauty products, homemade remedies, how to.

7 Comments

[email protected] July 27, 2015 at 1:38 pm
You were the one who finally got me into making my own lotions…I have SO much fun with it now! I have been wanting to try mango butter…will have to pick some up on my next order!
Reply
- Amber July 27, 2015 at 5:28 pm
  Yay Tessa! I remember when you made your batch. So awesome. You will love the mango butter. It’s amazing. 🙂
  Reply
  - Tessa July 30, 2015 at 6:13 am
    Just got it and made some new lotion…mango butter is great! Not nearly as greasy as Shea butter, but creamy and luxurious all the same! Yay!
    
    Reply
    - Amber July 30, 2015 at 10:11 pm
      Yay, Tessa! Don’t you love it. I am certain it has significantly improved the skin around my eyes and face. So lush. 🙂
      Reply
Cristina @ I Say Nomato July 29, 2015 at 11:02 am
These look gorgeous! Just completely luxurious.
Reply
- Amber July 29, 2015 at 11:08 am
  Thank you!! 🙂
  Reply
BD July 28, 2016 at 6:05 pm
Could you please let me know approx how many tbsp/tsp is 3 droppers full of seabuckthorn oil?
Thanks!!
Reply

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Thursday, July 9, 2015

Winter Garden & How to Build a Basic Planter Box

I was so excited about our winter garden this year and wanted to share it with you! A while ago we made some new planter boxes (a super basic and easy design – see video below). I love doing a winter garden every year, as I have great success with peas, carrots, and lettuce. But this year I finally grew beets! And broccoli! And cabbage! and *sort of* onions/leeks. I garden in a fairly small space but still we have such fun and the kids LOVE it. I live in Northern California where we have mild winters and blazing hot summers. In fact, summer gardens around here go until early/mid November, then I switch over to the winter crops. But really, it’s never too late to start a garden…with a little research, you can find any crop to grow anytime of the year. Winter gardens are just so fun! Mother nature provides the rain and those delicious root veggies grow and grow in the frosty cold weather – lettuce thrives and the peas go crazy. And I love seeing all the green leaves popping up during those cold winter months. I’ve included some pictures for you of my gorgeous beets (first time growing!) and a few other winter crops. I’ve also included my video on how to build the simple planter boxes we use. Enjoy and let me know what you like to plant during the winter…or anytime. xo, Amber.

Continue reading →

Posted by Amber at 1:54 pm

Labels: gardening, how to.

4 Comments

Emily @ Recipes to Nourish July 10, 2015 at 12:02 pm
Hi Amber! What a nice surprise to see this in my inbox! Love the beautiful photos you shared. What a fun harvest! Love those beets and carrots. Hope all is well. xo
Reply
- Amber July 10, 2015 at 5:01 pm
  Hi Emily. Good to hear from you. 🙂 I need to head over to your blog to see what’s new!!
  Reply
Shirley @ gfe & All Gluten-Free Desserts July 10, 2015 at 12:56 pm
Your homegrown veggies look so good and your kiddos are adorable as usual! Such a helpful and inspiring post, Amber. Thanks!

xo,
Shirley
Reply
- Amber July 10, 2015 at 5:01 pm
  Thanks Shirley. Glad to offer a little inspiration. xo
  Reply

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Monday, July 22, 2013

Homemade Organic Roasted Almond Butter w/ Raw Option (never buy the expensive store brands again)

Almond butter came into my life in 2004 when I was doing my first candida cleanse. And I kid you not, at the time it was pure indulgence. Not much was allowed on the cleanse, but small doses of almond butter was okay, so I pretty much fell in love. After the cleanse and through the years I ate almond butter regularly. I’m deathly allergic to peanuts, so how fun to make my own version of PB&J with almond butter. As much as I love almond butter, about a year ago I discovered that it irritates my digestion to no end. So although I don’t eat almonds or almond butter much anymore, it’s beloved by my husband and children. So I make it for them. Making at home is also motivated by the insanely high price of store bought organic almond butters (common to see $15 for a jar…I’ve seen it as high as $24!!). If you love roasted almond butter and want to save a little money, then this recipe is for you. I also make a raw version with soaked and dehydrated almonds and included directions for this at the end of the post.

Homemade Organic Roasted Almond Butter

Author: Amber Husten

Ingredients

3 cups raw organic almonds
Pinch of salt

Instructions

Preheat oven to 350 degrees
Arrange the almonds on a baking sheet in a single layer
Roast for 10 minutes
Remove from oven and allow the almonds to cool completely
When the almonds are cool, add to a food processor
Turn it on and let it whirl. After about a minute the almonds will form a stiff, dry ball. This is okay. Take off the lid and break the ball apart with a fork. Turn the machine back on and keep it blending. If it stops up again, do the same with the fork
After about 3 minutes the oils in the almonds will release and the mixture will become thin. Continue blending until the almonds are creamy and smooth. It takes about 9 minutes in my food processor. Add in your pinch of salt toward the end of the process. Please note, I do NOT have a fancy, high tech food processor. It is the most basic model
Store in glass container in the fridge

Homemade Almond Butter w/ Soaked Almonds

Author: Amber Husten

Ingredients

3 cups raw organic almonds
Walnut oil (or olive oil)
Pinch of salt

Instructions

In a large bowl, add the almonds and fill with filtered water (with about two inches over top of almonds). Soak for 12 - 24 hours. I soak mine for 24 and change the water once
Drain and rinse the almonds
Lay them out on a towel and pat off the excess water
Add almonds to a food dehydrator and dehydrate on 105 degrees for about 30 hours
The almonds will be properly dehydrated when they are crisp and crunch to the taste and you an visually see the meat of the almond is dry. You can tell when there is moisture left, you can see it and feel it
Place the dehydrated almonds in a food processor and blend. You need to stay close to the food processor and give it many breaks, as the almonds get very hot and you don't want the temp to rise over 118 degrees. So if you are keeping this raw, blend and check the temperature throughout the process
After the almonds look well blended, you can add in a little oil to help the moisture factor. It's up to you how much to add, so start with a teaspoon and go from there. At this point you can also add in the pinch of salt
Raw almond butter made with this method smells and tastes different than roasted almond butter, but still delicious (and much easier to digest!)

Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Allergy-Free Fridays, Wellness Weekend, Healthy Vegan Friday

Posted by Amber at 7:09 pm

Labels: dips and spreads, GAPS, how to, Paleo, SCD, snacks.

5 Comments

Megan Ancheta July 22, 2013 at 7:32 pm
See, you really should consider moving to Alaska. Friends let friends steal almond butter out of their jars. LOL!

Shared on FB! 😉
Hugs,
M
Reply
Vicky July 23, 2013 at 8:04 pm
Awesome Amber! I might have another go at making it though ! don’t think we have to pay anywhere near as much as you do over there!!
Reply
Laura July 23, 2013 at 10:25 pm
I agree with Megan-or you can all move to Park City?! I love all of your money saving recipes Amber. They are so helpful and so much better than the store bought stuff anyway!
Reply
[email protected] July 24, 2013 at 5:07 pm
I kinda feel ashamed that I’ve never made my own. It sounds so easy. I think it sounds like the perfect rainy day project for out at the tower. Thank you for giving me the confidence.
Reply
Cassidy Stauffer July 25, 2013 at 2:14 pm
Thanks Amber, I’m always looking for for easy diy ways to save money!

Hope you are well,
-Cassidy
Reply

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Friday, July 13, 2012

Soaking Seeds and Nuts = Better Digestion (let this post inspire you to get soaking)

Why is it that the simple things seem more difficult. I have a theory. I think it’s because they are so obviously easy we tell ourselves we’ll get to it soon, after the more “difficult stuff.” We tend to tackle the big projects with gusto because we have to. But when something is easy, well, it just gets shuffled back on the to-do list. Changing and/or introducing new behavior is challenging. I knew that once I started soaking and dehydrating, I would have to make it a permanent behavior change. I learned about soaking and dehydrating nuts/seeds LONG before I started. I am completely unable to digest raw nuts and seeds. It tears up my digestion. I’m sure most of you with IBD can relate. So one day I had an honest conversation with myself, and I was ready to make this a new part of my life and I was excited about it. If you’re still on the fence about soaking, want to start, but just haven’t got around to it. Please let this post be your inspiration to get going. Your body will thank you for it. Below I’ve included two links about soaking that I find interesting. They are quick, informative reads. Okay, good luck friends. Happy soaking.

_______________________________________

Step 1: Soak

Soak nuts in clean, filtered water (twice as much water to nuts) and sea salt (1 tablespoon for every 8 cups of water).

Below I have walnuts, almonds and hazelnuts. I soak mine for at least 12 hours. In the evening, after dinner start the soak (7:00 pm). They are ready to drain and rinse the next morning around breakfast (7:00 am).

Why you should soak: it removes enzyme inhibitors and makes them easier to digest.

Step 2: drain and rinse (well)

Step 3: Dehydrate.

Remove excess water with a towel (sort of pat dry method), but they do not have to be completely dry before going into the dehydrator). If you have one single layer, they will dry faster. I tend to overcrowd, so I dehydrate longer and move them around a little halfway through.

Note: You CAN use your oven, the seeds/nuts just won’t be “raw.” Dehydrate in the oven on the lowest setting until crispy. Not sure how long. You will have to watch them and check every few hours.

Dehydrating Times and Temps I use:

Walnuts: 12 – 14 hours (130 degrees)

Hazelnuts: 12 -14 hours (130 degrees)

Almonds: closer to 18 hours (130 degrees)

Pumpkin seeds: 4 – 6 hours (110 degrees)

Sunflower seed: 4 – 6 hours (110 degrees)

*I will add to this list as I go

Here are some pumpkin seeds and sunflower seeds

Recommended reads before you get going:

1. How to Soak, Sprout and Dehydrate Nuts and Seeds

2. Benefits of Soaking Nuts and Seeds

____________________________________________________

Shared on: Fat Tuesday , Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Allergy-Free Wednesdays,

Posted by Amber at 6:59 pm

Labels: better digestion tips, how to.

10 Comments

Amber Shea @Almost Vegan July 13, 2012 at 7:19 pm
Yes! I ALWAYS soak and dehydrate my nuts and seeds as soon as I buy them. I just do the whole bag at once so I don’t have to worry about it later. 🙂
Reply
- Amber February 19, 2013 at 6:40 pm
  Hi Amber. Me too, and great point. I like doing big batches at a time. Works well. Soaking really is a must for me and my family. 🙂
  Reply
Vicky July 14, 2012 at 10:09 pm
Excellent post! I know where to go when I start to soak!
Reply
- Amber February 19, 2013 at 6:39 pm
  Thanks Vicky! 🙂
  Reply
Anonymous October 16, 2012 at 4:32 pm
Do you need to refrigerate after dehydrating or drying? I wonder why you do not mention blanching.

Rebecca
Reply
- Anonymous January 2, 2013 at 3:44 pm
  Was this ? ever answered? I’m new @ this & I’d like to know. Thanks.
  Reply
- Amber February 19, 2013 at 6:39 pm
  Hello. I thought I answered this question. My apologies.
  
  Please feel free to blanch if you would like after to you soak, I’m guessing your are concerned about bacteria. And yes, I always refrigerate ALL my nuts and seeds.
  
  Let me know if you have any more questions.
  
  Thank you
  Reply
Anonymous May 20, 2013 at 2:54 am
I cannot find the answer to this anywhere! If I plan to use just the amount I need for a recipe and don’t own a dehydrator and my oven doesn’t go lower than 170 deg farenheit, can I just soak the nuts???
Reply
- Amber May 20, 2013 at 4:37 am
  Well, good question. I found it, see below. If this doesn’t answer your question, just trust your gut. Don’t keep nuts too long after soaking, as they run the risk of molding. Anyway,check out the link.
  
  http://nouveauraw.com/raw-techniques/soaking-nuts-dried-fruit/
  Reply
Andres Hogg July 24, 2013 at 10:10 am
Hi amber,
Thanks for sharing such a great information.Am looking forward for your net post.

Andres
digestion help
stomach support
Reply

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Wednesday, June 27, 2012

Homemade Macadamia Nut Milk (dairy free, SCD)

You may notice a few things about my nut milks. First, I use a lot of water. Why you ask? Well, I guess the obvious reason is it saves money but I also like the way it tastes, so why not. Another thing I do is scoop off the foam that forms from blending. I do this because I don’t like straining the foam through the nut milk bag. And lastly, I generally add just a teaspoon of vanilla for a little favor and a little sweet. I keep things pretty simple. I happen to love my nut milks, but I suggest you experiment with different water ratios and sweeteners. Macadamia nut milk is another family favorite. I used to buy store bought nut milks, then started making them in my Ninja blender years ago before I purchased my Vitamix. Making nut milk is so easy, and so satisfying. There are so many additives found in store bought. For example, many brands add what’s called carrageenan. Studies reveal that carrageenan can exacerbate IBD symptoms and flares. And I found this thread discussing the issue. So to make nut milks, you don’t NEED a high speed blender. I used my Ninja for years and it worked fine. Check out my other nut (and seed) milks that you can make in any regular blender (high speed just works the best at crushing and blending the nuts/seeds):

Almond, Walnut, Hazelnut, & Hemp.

Ingredients

-1 cup raw, organic macadamia nuts

-7 cups filtered water

-1 teaspoon vanilla

How To

1. Soak macadamia nuts in filtered water for 5 hours.

2. Drain and rinse nuts with filtered water

3. To your high speed blender add nuts, 7 cups water and vanilla*

4. Blend on high for 90 seconds

5. Here’s a step in the process that might be different from most:

*After blending I let the milk sit in the blender for about 10 minutes. This gives the milk time to settle and the foam to gather on the top. After the 10 minutes I scoop off all the foam. After removing the foam my original 7 cups remain. I dislike straining foamy milk through the nut milk bag.
6. After you scoop off the foam (and discard into the sink), strain the milk through a nut milk bag. I strain the milk into an 8 cup glass Pyrex

7. Transfer to glass pitcher with lid and store in the fridge for up to four days

Notes:
*If using a “regular” blender (not high-speed), start with 4 or 5 cups of water and blend on high for up to 2 minutes. Add more water in future batches if you’d like.

What to do with that macadamia nut pulp? How about make a raw hummus dip!

Shared on: Fat Tuesday, Slightly Indulgent Tuesday, Allergy Free Wednesdays Whole Food Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Fresh Food Wednesday, Tastetastic Thursdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays, Wellness Weekend, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Potluck Party Friday, Healthy Vegan Fridays

Posted by Amber at 8:23 pm

Labels: dairy free, how to, non-dairy milk, SCD.

20 Comments

Vicky June 27, 2012 at 8:37 pm
I MUST make this..looks really lovely!
Reply
- Amber July 4, 2012 at 5:57 pm
  Thanks Vicky!
  Reply
Maggie June 28, 2012 at 12:48 am
Mmmm, I can just taste that milk in my morning coffee 🙂 I make a lot of almond milk and we LOVE it. Much better than the extra ingredients in the store bought containers. I need variety though, so I think I’ll try your recipe. I loved reading your tips. I totally get what you mean about the foam. I’m going to try letting my milk settle tomorrow (I have some almonds soaking as we speak). We like to add a pinch of himilayan sea salt and half of a soaked date.
Thanks Amber. I do wish we were neighbors so we could talk food all day long and share milks (and other tasty treats 🙂
Reply
- Amber July 4, 2012 at 6:01 pm
  Hi Maggie,
  
  Finally, someone else that understands the foam! My recipes create a lot of foam (perhaps more than usual) due to the high water content. I love to add dates, such a wonderful, natural way to add in some sweet. Let me know if you like the foam scooping process.
  
  And if we were neighbors I do believe it would be a non-stop food party Maggie. Can you just imagine! How fun would that be! 🙂
  
  Have a great rest of your week lovely lady.
  Reply
Tessa Domestic Diva June 28, 2012 at 3:54 am
look at those beautiful pictures…good for you! One of my favs of yours!
Reply
- Amber July 4, 2012 at 6:01 pm
  Awe, thanks Tessa. 🙂
  Reply
glutenfreehappytummy.com June 28, 2012 at 3:26 pm
oooh amber — i am definitely going to have to try this! macadamia nuts are my all time FAVORITE nut — i bet the flavor of the milk is outrageous — buttery (?) rich and sweet! I’m totally making this today! hope you’re thursday is off to a good start! hugs!
Reply
- Amber July 4, 2012 at 6:02 pm
  Please let me know how you like it Caralyn. Start with less water and work your way up (if you are used to thick nut milks). I’m used to this high water ratio!
  Reply
gfe--gluten free easily June 28, 2012 at 6:19 pm
I love all your nut milks! Okay, I haven’t actually made one yet, but one day I will for sure, and then I’m sure I’ll be hooked. Great post, Amber. 🙂

xo,
Shirley
Reply
- Amber July 4, 2012 at 6:03 pm
  Thanks Shirley. I do believe that making nut milk is the easiest, and most satisfying thing I do in my kitchen.
  Reply
[email protected] Off Friday Blog Hop July 3, 2012 at 4:32 am
That sounds delicious! Thank you for sharing on my blog hop.
Reply
[email protected] July 3, 2012 at 4:39 pm
Macadamia nuts have always been my favourite nuts!
Love this recipe. xoxo
Reply
- Amber July 4, 2012 at 6:03 pm
  Thanks Ella.
  Reply
Good Girl Gone Green July 4, 2012 at 1:35 pm
I make different nut milks but haven’t tried macadamia nut milk. Sounds lovely!
Reply
- Amber July 4, 2012 at 6:04 pm
  Let me know if you try it Stephanie and what you think. 🙂
  Reply
Kristy Lynn July 6, 2012 at 4:42 pm
i’ve never heard of macadamia nut milk! that’s a fantastic alternative to dairy – love it! 🙂 i guess you learn something new every day!

…and your photos look great!

thank you for sharing with Fresh Foods Wednesday – hope to see you back next week!
Reply
Nut Milks: A Ranking | Israel December 16, 2014 at 11:55 pm
[…] thetastyalternative.com […]
Reply
rachel December 21, 2014 at 1:14 pm
Is it a suitable replacement for cows milk for children?
Reply
- Amber December 29, 2014 at 10:10 am
  If you are looking for a replacement to cow’s milk, I would suggest organic goat’s milk. It has very similar properties to human breast milk. But my two cents is that children do not need any milk from any other mammal than mommy, so after breastfeeding, water is great. If you are worried about calcium, make sure your kiddos get lots of calcium rich foods (remember that all milk is fortified with calcium) so you can also get chewable calcium vitamins. Good luck.
  Reply
Nut Milks: A Ranking | Bullet Metro January 31, 2016 at 1:43 am
[…] thetastyalternative.com […]
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Monday, May 21, 2012

Homemade Hazelnut Milk (SCD Friendly)

Hazelnut milk is another popular nut milk you’ll find at the store. It’s quite easy to make, and you’ll discover the very nutty and unique flavor of this milk when you make it at home. In all honesty, this isn’t my favorite nut milk (my fave is walnut), but I have to say, there is something about the hazelnuts that make this a great option for smoothies and shakes (such as chocolate). I usually make a batch of hazelnut milk and then freeze in my old homemade baby food containers and use in shakes or smoothies. I don’t like to sweeten my nut milks (I add only a touch of vanilla), but you could certainly sweeten it up. See below in the notes for some ideas. Have you made any nut milks yet? I have a few more to share with you: pecan and macadamia.

Ingredients

-1 cup raw, organic hazelnuts

-7 cups filtered water

-1 teaspoon vanilla

How To

1. Soak hazelnuts in filtered water for 8 -10 hours.

2. When the hazelnuts have been properly soaked, drain and rinse with filtered water

3. To your blender add hazelnuts, 7 cups water and vanilla

4. Blend on high for 90 seconds. I use a Vitamix. If you don’t have a high speed blender, you can use a regular blender, but blend longer (about 120 seconds) and start with 5 cups water. If you like the flavor, then add more water in your next batch.

5. Here’s a step in the process that might be different from most (this may just apply to a high speed blender):

After blending I let the milk sit in the blender for 5 -10 minutes. This gives the milk time to settle and the foam to gather on the top. After the 5 minutes I scoop off all the foam and discard into the sink. After removing the foam my original 7 cups remain. I dislike straining foam through the nut milk bag. See here for foam scooping process.

6. After you scoop off the foam, strain the milk through a nut milk bag. I strain the milk into an 8 cup glass Pyrex

Then transfer to glass pitcher with lid and store in the fridge for up to 5 days

Notes:
*If using a “regular” blender (not high-speed), start with 5 cups water and blend on high for up to 2 minutes. Add more water in future batches if you like the consistency and taste with 5 cups.
*To sweeten hazelnut milk, you can add any individual or combination of the following: 3 soaked dates, 2 tablespoons maple syrup, honey, coconut nectar, coconut sugar, brow rice syrup, yacon syrup, or drops of stevia to taste. A common method is to add strained nut milk back into blender then add sweetener and blend.

Check out this great site on: what to do with your nut pulp. There’s like a zillion recipes! So awesome!!

More homemade nut milks from The Tasty Alternative

Almond Milk

Hemp Milk

Walnut Milk
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Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Real Food Wednesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Whole Food Wednesdays, Pennywise Platter, Simple Lives Thursday, It’s a Keeper Thursday, Wellness Weekend, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Potluck Party Friday, Super Food Sundays,

Posted by Amber at 4:16 am

Labels: dairy free, drinks, how to, non-dairy milk, SCD.

11 Comments

glutenfreehappytummy.com May 21, 2012 at 4:52 pm
Wow! I’ve love making nut butter out of hazelnuts, but I’ve never thought about making nut MILK!! I’ll have to try! THanks for the recipe!
Reply
- Amber May 22, 2012 at 1:27 pm
  Well I think you’ll love the hazelnut milk! Please let me know if you give it a try.
  Reply
The Cyclist's Wife May 22, 2012 at 6:38 am
Where are you getting the hazelnuts? I looked a couple of weeks ago at our (co-op) bulk section and couldn’t find them….
Reply
- Amber May 22, 2012 at 1:26 pm
  Hi Sarah,
  
  They have them here at the Davis Coop. 🙂
  Reply
- Anonymous February 17, 2013 at 12:45 am
  If you have a Wegman’s in your area, they have it.
  Reply
shelby everydayvegangirl May 23, 2012 at 5:34 am
I have got to start making my own nut milks! Since getting my Vitamix I have yet to use it for this, but it sounds so easy and the link you have for using the pulp in different recipes…brilliant! I can’t wait to see your macadamia nut milk…so yum! By the way, I didn’t realize we live so close…I live in Orangevale!
Reply
- Amber June 14, 2012 at 2:34 pm
  Hello Shelby. So fun to live in the same area. Yes, please give nut milks a try. They are amazing. I’ll be posting that macadamia milk next week.
  
  Thanks and have a great rest of your week.
  Reply
[email protected] May 29, 2012 at 1:55 am
Hazelnut Milk?
WoW ~ Love it!
Reply
- Amber May 29, 2012 at 2:22 am
  I have to say, it’s my favorite in smoothies!! Very rich flavor. Not my favorite alone (love walnut milk, hands down my fave), but there’s something about hazelnut milk that tastes great mixed with fruits and other foods (ahem, like chocolate). I hope you can try it. They sell it in the store (boxed) but it’s fun to make at home. 🙂
  Reply
Laura May 29, 2012 at 5:26 am
I’ve been making a lot of almond milk-time to change it up! Can’t wait to make hazelnut and walnut milk this week. Thanks for always inspiring me dear!
Reply
- Amber June 19, 2012 at 10:41 pm
  Thanks Laura! My kids really love this milk. I hope your family enjoys it too! 🙂
  Reply

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Friday, May 11, 2012

Alert – Foodgasm Ahead!! Chocolate Covered Strawberries (with homemade dark and white chocolate – vegan and sugar free)

We went strawberry picking a few weekends ago and we’ve been eating strawberries every day and I’ve had fun incorporating these red beauties in everything from ice cream to salads. You just can’t go wrong with strawberries, right! Don’t these look wonderful drenched in chocolate (um, yes, foodgasm – the perfect mix of sweet and tart…swoon)! What a thoughtful Mother’s Day gift these would make, perhaps for dessert after dinner out or a home cooked meal. This chocolate was completely inspired by Ricki @ Diet Dessert and Dogs. She recently made some goji berry sugar free chocolates, and they were amazing. It was my first time using stevia as a sweetener in chocolate, and I have to say, it worked beautifully. And my chocoholic husband LOVED them, so that’s ALL I need to know. If he gives me the thumbs up, it’s a winner in my book.

Ingredients

Dark Chocolate

-2 oz cocoa butter

-1/4 cup cashew butter*

-3 level tablespoons of cacao powder

-1/4 teaspoon vanilla stevia

-1/4 teaspoon cocoa bean extract stevia

-1/4 teaspoon coffee flavor

-1/4 teaspoon peppermint extract

White Chocolate

-1 oz cocoa butter

-2 tablespoons cashew butter*

-1 teaspoon coconut oil

-30 drops vanilla stevia

How To:

1. For dark chocolate: in a double boiler (or just put a nonstick pan on top of a pot filled with water), add cocoa butter, cashew butter, and cacao powder. Stir as it melts to help break up the cashew butter. When the chocolate looks nice and hot and it’s melting, turn off heat and continue to stir until everything is well incorporated.

2. Add in both vanilla stevia and cocoa stevia. Stir.

3. Transfer melted chocolate into two separate bowls (should be 1/3 cup for each bowl).

4. In one bowl add 1/4 teaspoon peppermint extract, and in the other bowl, add coffee flavor.

5. Allow chocolate to cool and thicken a bit before you start to dip in the strawberries.

6. You may need to place the bowls of chocolate in the fridge, but not for long. Be forewarned, once the bowl gets cold, the chocolate hardens very fast. So, if this happens, simply put the bowl directly in some hot water to melt and start over. It may take a few tries to get the chocolate just right, but what you want is a somewhat thick syrup.

7. It helps if you put a plate in the freezer before you start. After you dip your strawberries, you can place them on the cold plate and it hardens the chocolate and helps it from oozing.

How To:

1. For the white chocolate: in a double boiler (see above), add cocoa butter, cashew butter, and coconut oil. Stir as it melts to help break up the cashew butter. When the chocolate looks nice and hot and it’s melting, turn off heat and continue to stir until everything is well incorporated.

2. Add in vanilla stevia. Stir.

3. Transfer melted chocolate into a bowl and allow to cool. You can place in the fridge to help thicken, but see above if it hardens over completely.

Notes:

*To make cashew butter, add 1 – 2 cups raw cashews to food processor. Turn on and blend until creamy. It will get creamy right after the ball of nut butter forms.
*You don’t HAVE to make the chocolate with cashew butter! Skip it for a creamier finish.

*When you start to dip the strawberries, do 5 to 7 strawberries at a time, the place in the fridge on the cold plate with a non-stick surface, such as parchment paper to help set up.
*Cool the berries, then re-dip in chocolate until you achieve your desired chocolate thickness. I prefer a thin layer,

*If you place the strawberries directly on a glass plate, a metal spatchula works well to remove them from the cold plate – be gentle but firm.

*Garnish when chocolate is wet, before you place in fridge – use shredded coconut, lemon, orange or lime zest.

*These can be left out at room temperature, they will not melt all over. Placing in the fridge just helps them set up.

*Please add your stevia to taste. I don’t like super sweet, just enough to offset the bitter. So test the chocolate before you drizzle on the strawberries.

*Make little chocolates with leftover melted chocolate (see below)

I also use a spoon to cover the strawberry with chocolate

This is what happens if the chocolate gets too firm, it becomes difficult to work with. Just warm the chocolate if this happens. You need to find the right consistency, this takes a little practice. Remember, the white chocolate will look a little pale, but will become whiter as it cools.

Shredded coconut and lemon zest for garnish

Pour your extra chocolate into miniature silicone baking cups and make little individual chocolates. So fun!

Shared on: Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Gluten-Free Wednesdays, Pennywise Platter Thursdays, Wellness Weekends, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Allergy-Friendly Fridays, Pot Luck Party Friday, Sugar Free Sundays

Posted by Amber at 1:59 am

Labels: candy alternatives, dairy free, dessert, how to, sugar free, summer treats, vegan.

19 Comments

Amber Shea @Almost Vegan May 11, 2012 at 2:04 am
I am a white chocolate FIEND…these look so good! Especially the little double chocolate cups at the end. I could eat one or five of those.
Reply
- Amber May 13, 2012 at 3:33 am
  Oh man, Amber, I ate like 20! I couldn’t stop myself. Love them.
  Reply
Ricki May 11, 2012 at 3:19 am
Okay, that was weird–NO idea why my comment came up that way!!! What I said was, how SENSATIONAL those look–and thanks for the shout-out! Glad you love the chocolate as much as I do (though I really, really have to get me some cocoa butter!!). Please delete that previous whatever-it-is!!
Reply
- Amber May 13, 2012 at 3:33 am
  Thank you Ricki for the inspiration!! And yes, cocoa butter is great! It’s a must. You have me addicted to making chocolates! But they are so healthy, so why not right. 🙂
  Reply
Tessa Domestic Diva May 11, 2012 at 4:03 am
mmmmMMMMMM goooOOOOD! Try to imagine how I was saying that one!! ha! I am so trying these!! Our strawberries are right around the the corner…the local Oregon ones! Can’t wait!
Reply
- Amber May 13, 2012 at 3:37 am
  Roger that lady! It’s like you’re right here with me! Can’t wait for you to enjoy some strawberries. Summer produce rocks!!
  Reply
Jen May 11, 2012 at 12:55 pm
LOL, foodgasm. It really is! I am salivating. 🙂 I am making these soon. I bet they freeze well too.
Reply
- Amber May 13, 2012 at 3:36 am
  Hi Jen,
  
  Perhaps? Not sure about the freezing. Let me know. They keep in the fridge for a good 4 days. But I like them at room temp. 🙂
  Reply
Anonymous May 11, 2012 at 5:05 pm
These look so good. Is Stevia safe for SCD? It would open up so many options for me. Either way, thanks for the great recipe. Sharon
Reply
Amber May 11, 2012 at 7:51 pm
Hello Anonymous,

Thank you.

Unfortunately, stevia is not SCD legal. But honey would work great!! 🙂

You might already have this, but just in case, here is a link to all the SCD legal and illegal foods:

http://www.breakingtheviciouscycle.info/legal/legal_illegal_a-c.htm

Be Well,
–Amber
Reply
Mrs. Ed May 11, 2012 at 10:22 pm
Yumm…I’ll have to try these.
Reply
- Amber May 13, 2012 at 3:24 am
  I hope you like them!!! 🙂
  Reply
Laura May 12, 2012 at 5:00 am
You had me at the title 🙂 My hubby even had to check out this recipe after I read the title to him! Now these strawberries are exactly what I want for Mother’s Day. I always avoid white chocolate because I think of it as unhealthy, but not these ones. I am very excited about a delicious, healthy white chocolate recipe on top of fresh strawberries nonetheless!
Reply
- Amber May 13, 2012 at 3:31 am
  I can’t agree more, Laura. It’s impossible to find a sugar free vegan chocolate. So this is such a healthy alternative for my family!! The little chocolates are sooo addicting though. Watch out. 🙂
  
  You have a beautiful Mother’s Day my friend.
  
  Hugs,
  –Amber
  Reply
Vicky May 12, 2012 at 11:58 pm
I love the little chocolate sandwiches! Such a good idea to use cashew butter too! You are such a creative lady!

Hope you have a lovely Mother’s Day!

Vicky x
Reply
- Amber May 13, 2012 at 3:29 am
  Thank you sweet Vicky!!
  
  That cashew butter was Ricki’s super smart idea. She totally inspired me with the chocolates. I thought I would NEVER use all that cocoa butter (that I use for my lotions). Nice to have another use for it. A little goes a long way. 🙂
  
  You also have a great Mother’s Day Vicky.
  
  Hugs to you,
  –Amber
  Reply
Balvinder Ubi May 13, 2012 at 12:55 am
You don’t need a slice of cake when you have these juicy berries covered with chocolate and that, too homemade.
Reply
- Amber May 13, 2012 at 3:27 am
  Agreed! These are super fun. I love that my son can have the white chocolate. I feel so good about giving him a special treat that’s sugar free and vegan. He thought they were pretty special!! I have say though, the little chocolates are soooo good! I’m officially addicted. 🙂
  
  Be Well,
  –Amber
  Reply
Kelli Becton May 18, 2012 at 3:45 am
totally pinned this one! thanks for linking with kids in the kitchen!
Reply