I’ve been attempting to cut out dairy for a while now, or at least reduce it in my diet. It seems to cause my face to break out (or at least drinking milk did, which is a bit scary if you think about the hormones that must be in there). I’ve embraced coconut milk for a lot of my cooking, and have tried to get into almond milk, but the taste from a tetra pack always seemed a little off to me. Not sure why, but I haven’t jumped completely on the almond milk wagon, even though I know it’s so good for you.
Over the last little while I’ve heard of a lot of people making their own almond milk. Sounded a bit scary to me… what if my blender wasn’t good enough? I’d probably end up with a watery chunky mess on my hand. I kept hearing that it was easy, but didn’t quite believe it.
Well, guess what. It IS easy. And tastes amazing, and so fresh. I think I’m in love! So creamy, yet light. I could go on, and on. Bottom line: go and make this yourself! You will thank me :)
I’m especially looking forward to trying this with iced coffee… but can think of many different uses for it! I’ve added honey to this recipe, but feel free to omit it. I find the honey adds just a touch of sweetness, while still keeping it light and smooth.
Soak Almonds in a bowl of water to cover for 4-8 hours. Drain and discard water, rinse almonds.
Place almonds in blender with water, vanilla, cinnamon, nutmeg, ginger, salt, and honey. Blend on high for about 1 minute, until creamy and frothy.
Pour through a jelly bag, strainer, panty hose, or cheese cloth into a bowl. It helps to squeeze the nut mixture to get all the creamy milk out. Discard almond meal, or save for pancakes, muffins, or other recipes that require almond meal.
I’m starting a series called “In the Head of a Food Photographer”. I’ll be writing posts periodically about why I do the things I do when shooting, sharing bits and pieces of what’s in my head when creating and styling a shoot.
One of the best things about food is the way it can bring people together. Sharing a plate and a glass of wine at your favourite restaurant. Chatting with an old friend over coffee. Charcuterie at a small intimate gathering. Saturday morning breakfast with the family. Food has a powerful way of opening senses, helping to build relationships, and making people content and happy.
In my photos there is almost always room for two or more to come and dig into the food I’m featuring, to share an hour of time together and build their relationship with food as a catalyst. I either have more than one plate or bowl, or often more than one spoon or fork. It’s an invitation for you, the viewer, to grab your spouse, your friend, your entire family, and come and celebrate your relationship while eating and drinking the amazing food in front of you.
Because I have a sweet tooth, I find one of the best ways to share food is with dessert. This recipe I’m sharing today is just two ingredients… you can hardly call it a recipe, but it dresses up yogurt to be a fancier dessert, and kids and adults both love this light and not-too-bad-for-you dessert. You can serve it at a party ready-made in little glass bowls, or as a quick after dinner dessert when your kids keep asking you “What’s for dessert?” again.
+++ RECIPE +++
Vanilla Yogurt with Apricot Topping
1 Container of Greek Vanilla Yogurt
1 Jar of Apricot Jam
Spoon a few scoops of the yogurt into little bowls or jars. Top with a little apricot jam and serve. This can be made ahead and refrigerated for a gathering.