How to Make Plant Milks, Super Easy, Super Nutritious & Super Delicious! Also How to make Death Wish Irish Coffee!!

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How to Make Plant Milks, Super Easy, Super Nutritious & Super Delicious! Also How to make Death Wish Irish Coffee!!

Gluten Free Bread

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Recipe by Amy Fothergill, courtesy of The Warm Kitchen Cookbook
 
This is a tried and true recipe for a simple yet delicious gluten-free bread recipe. It can be made with regular milk or a milk substitute. I usually use almond or coconut as the substitute. If you need to make it egg-free, you can use a flax or chia seed substitute. However, I would add more yeast (3 teaspoons total) or add a 1/2 teaspoon of baking powder to the dry ingredients. Make sure to let it rest about 15 minutes before you slice it; otherwise it might fall apart. It can be left at room temperature for about 24-36 hours. After that, place in the fridge and reheat in a toaster.
 
If you find pockets of flour in the corners of your bread when it’s done baking, you can mix the dry and liquid ingredients in a bowl first, then add it to the breadmaker pan without the paddle.
 
To make this in loaf pans, first mix the dry and liquid ingredients in separate bowls. Then vigorously mix the two together in a large bowl with a spatula for about 2 minutes (you can also use a stand up mixer). Spray or grease 2 loaf pans and place bread dough in the two pans, dividing evenly. Let rise covered 30 minutes in a warm place. Preheat oven to 350F. Bake 30-40 minutes or until golden brown on top. Let rest in pan 5 minutes. Remove and then let cool before slicing.
 
To get more recipes, visit thewebsite: www.amythefamilychef.com
The Warm Kitchen cookbook has more detailed information and over 150 recipes and 450 photos.
 
DRY INGREDIENTS
3 ¼ cups Amy’s gluten-free flour mix (see below or use something similar)
2 teaspoons xanthan gum
1 – 1 1/2 teaspoons kosher salt (more or less depending upon your taste; less if you have regular salt)
2 1/4 teaspoons quick rise yeast (1 packet)
Optional: 1/8 teaspoon dry ground ginger (this helps the bread stay fresher; use if it you think the bread won’t be eaten in 3 days)
 
LIQUID INGREDIENTS
1 cup hot water (between 120-130F)
1/2 cup warm milk or milk substitute (you can use all water instead of milk)
2 eggs, beaten, at room temperature
1 teaspoon apple cider vinegar
1 ½ tablespoons olive oil or vegetable oil like safflower
1 tablespoon honey or agave nectar
Tip: Measure the oil first and then the honey or agave so it does not stick to the measuring spoon.
 
  1. Mix flour (or flours), gum, salt, yeast and ginger in a medium bowl. Set aside.
  2. Place breadmaker pan in breadmaker with the blade/paddle. Add hot water and milk (or all water). In a small bowl, mix eggs, vinegar, oil, and honey or agave; add to bread maker bowl and combine with water.
  3. Carefully add flour mixture to the breadmaker, one cup at a time, so that the flour mixture does not spill.
  4. Turn breadmaker on. Use the Fast or Quick Bake setting for the quick-rise yeast, about 60 minutes. Gluten-free bread dough looks more like cake batter and it’s very sticky; that is normal. You may need to scrape the corners of the bowl while it’s mixing as the flour can accumulate there. Be careful to not move the paddle.
  5. When baking cycle is done, immediately remove hot bread from bowl/pan and place on a wire rack.
  6. Cool for 10 minutes. Carefully remove blade from bottom of the bread. Wait another 5-10 minutes before cutting.
 
Amy’s gluten-free flour mix
Mix the following and place in an air-tight container:
3 cups superfine brown rice flour
1 cup millet flour (or superfine white rice flour)
1 cup potato starch (not flour)
1 cup tapioca starch or flour
If you want a heartier bread, measure 2 3/4 cups of the above blend into a bowl and then add 1/2 cup sorghum flour to it; Use this for the 3 1/4 cups of gf flour needed in the recipe above.

some of my favorite cookbooks

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One Part Plant  

Naturally Nourished 

Wanderlust Find Your True Fork: Journeys in Healthy, Delicious, and Ethical Eating

The Intuitive Eating Workbook: Ten Principles for Nourishing a Healthy Relationship with Food (A New Harbinger Self-Help Workbook)

Thug Kitchen 

The Pescetarian Plan: The Vegetarian + Seafood Way to Lose Weight and Love Your Food

Forks Over Knives – The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year

Minimalist Baker’s Everyday Cooking: 101 Entirely Plant-based, Mostly Gluten-Free, Easy and Delicious Recipes

Nourish Bowls: Simple and Nutritious Balanced Meals in a Bowl

The Healthy Ketogenic Vegetarian Cookbook: 100 Easy & Delicious Ketogenic Vegetarian Diet Recipes For Weight Loss and Radiant Health

Plant-Strong: Discover the World’s Healthiest Diet–with 150 Engine 2 Recipes

 

 

*Notes:

While I myself am not doing a vegan nutrition plan, something vegans and even vegetarians who are finicky need to remember: By eliminating food groups from your diet, you are potentially at risk of missing out on certain micronutrients. By avoiding animal and animal products, a vegan diet is at risk of being low in calcium, vitamin D, iron, vitamin B12, zinc and omega-3 fatty acids. Therefore, if you follow a vegan diet it is essential that you get enough of these nutrients through specific vegan food sources – and may even need to take additional supplements.

When selecting dairy-free alternatives, make sure you are choosing the fortified options. Humus is a good nutrition choice; tahini (sesame seed paste)  is a good source of calcium, zinc and iron, which are all micronutrients hard to get a hold of on a vegan diet.

While within my own lifestyle I am focusing on a a more pescatarian/vegetarian/ovo-vegetarian, dairy free, gluten free,  centered nutrition plan, I am also trying to keep my nutrition clean and whole food oriented and items like these below that are consumed by many vegetarians and vegans I just keep out of my diet.

Soy, in large or often amounts: “because the soybean contains large quantities of natural toxins or “antinutrients.” First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion.”

Nutritional Yeast: Simply because I don’t think it makes ANYTHING really taste like cheese. I would rather just eliminate the cheese and stop trying to emulate it with something that tatses nothing like the cheese I so love and is so bad for me and my health. It just toys with my senses.

 

Rainbow Lentil Bowls

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Rainbow Lentil Bowls

Ingredients

  • 4 cups mixed salad greens
  • 1 cup pico de gallo (or fresh tomato salsa)
  • ½ cup shredded cheddar cheese (optional)
  • 1 cup chopped red cabbage
  • 2 cups cooked brown lentils (or green lentils)
  • 1 cup chopped orange bell pepper
  • 1 cup chopped green bell pepper
  • 1 cup halved cherry tomatoes (or grape tomatoes)

Instructions

  1. Evenly divide salad greens and red cabbage between four serving bowls.
  2. Evenly layer half of pico de gallo, cheese, cabbage, lentils, orange bell pepper, green bell pepper, tomatoes, and remaining half of pico de gallo on top of salad greens in “stripes.”

 

Photos by Amanda Meixner and Dani Paris

Grilled Vegetable Pasta Salad

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Grilled Vegetable Pasta Salad

I tweaked this recipe to make it more keto and vegan friendly. Great summer dish!

GRILLED VEGETABLES

  • 1 zucchini
  • 1 yellow squash
  • 1 red bell pepper
  • 1/2 red onion
  • 1 pint grape tomatoes
  • 2 Tbsp olive oil
  • Pinch Sea Salt and Pepper

BALSAMIC VINAIGRETTE

  • 1/3 cup olive oil
  • 3 Tbsp balsamic vinegar
  • 1/2 Tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp dried basil
  • 1/2 tsp sea salt
  • Freshly cracked pepper

SALAD

  • 1 lb chickpea pasta
  • 1/4 bunch Italian parsley

 

  1. Wash the zucchini, yellow squash, and red bell pepper. Remove the stems, then cut them into large slices or pieces (remove the seeds from the bell pepper. Slice the red onion into thick slices.
  2. Place the zucchini, yellow squash, red bell pepper, red onion, and grape tomatoes on a large baking sheet and drizzle olive oil over top. Gently toss the vegetables until they are well coated in oil. Sprinkle a pinch of salt and pepper over top. (Grape tomatoes are generally too small to place directly on a grill, so if using a grill just add the tomatoes to the salad fresh.)
  3. Grill the vegetables over an open flame until they are charred and tender. OR, adjust your oven’s top rack to be about 6 inches below the broiler unit and turn the broiler on to high. Place the baking sheet under the broiler and watch it closely until the vegetable become charred and tender (about 10-15 minutes, depending on your oven and distance from the broiler).
  4. Allow the vegetables to cool slightly after grilling or broiling. Bring a large pot of salted water to a boil to cook the pasta. Once boiling, add the pasta and boil for 7-10 minutes, or just until the pasta is tender. Drain the pasta in a colander and allow it to cool slightly (until it’s no longer steaming).
  5. While the pasta is cooking and the vegetables are cooling, prepare the creamy balsamic vinaigrette. To a jar or bowl add the olive oil, balsamic vinegar, Dijon, garlic, basil, salt, and pepper. Whisk the ingredients together or close the jar and shake until combined.**
  6. Once the vegetables are cool enough to handle, chop them into smaller, 1-inch pieces. Roughly chop the parsley leaves.
  7. In a large bowl, combine the pasta, chopped vegetables, and parsley. Pour the vinaigrette over top, starting with half and adding more to your liking. Gently stir the pasta and vegetables until everything is coated in dressing. Serve immediately or refrigerate until ready to eat.

 

Adapted Recipe From: Budget Bytes

Summertime Grilled Veggie Marinades

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Summer 🌞
Beaches, picnics, vacations, swimming, baseball, sunshiny days, warm balmy nights and, grilling out doors!
Hubby and I are planning one of our firsts. Our first grill! As apartment dwellers we’ve seen a lot of restrictions on grills and just no grills allowed at most places. But where we are now we can have a grill, finally!
Veggies straight off an outdoor
grill is my favorite way to eat them other than raw. Can’t wait to use these on the grill outside instead of toaster oven, inside!!
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  • Eggplant with coconut oil, balsamic vinegar, rosemary, and garlic
  • Zucchini with grapeseed oil, lemon juice, and basil
  • Summer squash with avocado oil, lime juice, and mint
  • Green beans with equal parts sesame oil and grapeseed oil, Chinese black vinegar, ginger, and orange zest
  • Corn on the cob with avocado oil, lime juice, and chile pepper
  • Sweet bell peppers/zucchini with avocado oil, balsamic vinegar, minced onion, fresh basil, minced garlic, sea salt, pepper
  • Eggplant/pattypan squash with avocado oil, lemon juice, red wine vinegar, garlic clove/grated, sea salt, red chili flakes, fresh mint minced, fresh oregano minced
  • Sweet bell
  • ll peppers with grapeseed oil, vinegar, Italian seasoning, sea salt, pepper
  • Summer squash/carrots/asparagus with pomegranate balsamic vinegar, honey, sea salt, pepper, coconut oil, chopped fresh sage, chopped parsley

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Oatmeal Chia Breakfast Protein Puddings

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Oatmeal Chia Breakfast Protein Pudding (Cinnamon)
1/4 C. oats (not steel-cut)
1 Tbsp. chia seeds
1 scoop Arbonne Vanilla Protein Powder (or your favorite protein of choice)
2/3 C. Almond or Coconut milk
1 tsp. cinnamon


Pour ingredients into an 8-ounce jar and seal the lid. Shake vigorously, until ingredients are well-combined. Store in refrigerator overnight to chill

 

 

 

 

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Oatmeal Chia Breakfast Protein Pudding (Chocolate Peanut Butter)
1/4 C. oats (not steel-cut)
1 Tbsp. chia seeds
1 scoop Arbonne Chocolate Protein Powder
2/3 C. almond, cashew or coconut milk
2 tsp. powdered peanut butter


Pour ingredients into an 8-ounce jar and seal the lid. Shake vigorously, until ingredients are well-combined. Store in refrigerator overnight to chill