Almond Milk

Homemade Almond Milk

As a non-dairy milk drinker, looking at the ingredients on the cartons of almond, coconut, and rice milk at the store makes me cringe (although there are some exceptions like OMilk in Brooklyn). There are just so many ingredients, many of which I can't even pronounce or spell properly. I know they're in there to preserve the milk and occasionally I find the boxes of non-dairy milks very helpful - like on road trips or for camping. However, on a typical week at home, we easily finish a full carton of non-dairy milk between coffee, tea, and baking - so we don't really need all those preservatives.

Making my own non-dairy milk has always been appealing to me, so I put it on my life list and I'm happy to say that I now regularly make my own almond milk instead of buying it. It has way fewer ingredients and tastes so much better than the stuff that comes in the carton. My version of almond milk is unsweetened, unflavored, rich, and creamy. It makes a good substitute for half and half and the almond flavor really shines.

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POBY Smoothie

After I found out that I could no longer eat strawberries, I was pretty disappointed, especially in BOS (Banana, Orange Juice, Strawberries) smoothies I would be missing out on.  Shortly after, on a visit to one of my favorite places, the Ferry Market Building in San Francisco, I tried subbing peaches in a fresh made smoothie. I loved it and now it's one of my favorites!

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Mulled Apple Cider

our thanksgiving table and SNOW!

1 jug Apple Cider
1 tbsp whole cloves
1 tbsp whole allspice
2 cinnamon sticks
about a 10 inch square of cheese cloth


Place the cloves, allspice, and cinnamon sticks in the center of the cheese cloth and tie all the ends together to make a pouch.
Pour a 1/2 liter bottle of apple cider into a medium pot.
Place the spice packet in the pot with the cider.
Bring the cider to a boil, uncovered.
Once boiling, set the heat to simmer and continue to cook for 15-20 minutes.
Ladle into mugs or goblets like we did above.