Archive for October, 2009

Cashew Milk Yogurt

Being allergic to dairy and soy, yogurt options are few and expensive!  So I’ve started making my own!

I make cashew milk and then use it to make yogurt in my crockpot.

For the cashew milk, I adapt this recipe at Elana’s Pantry.

I omit the salt and agave nectar, and for yogurt I use 3 c. cashews to 8 c. water to make it creamier– more like whole milk yogurt as opposed to low fat.  I have soaked for as few as 6 hours and as many as 12 hours and it comes out the same regardless.

My cashew milk still would require straining or sitting in the fridge overnight for milk consistency, since I don’t have a nifty Vitamix.  I have strained through a cheesecloth, though this is so time-consuming that I usually skip it and enjoy the grittiness.  I also have my eye on a nut milk bag

For the yogurt part, I use this recipe verbatim:

1. Pour 8 cups of milk in the crockpot. Cook on low for 2 1/2 hours.

2. Unplug and let sit for 3 hours.

3. Take 2 cups of the cooked milk and mix with 1/2 cup of store bought live culture yogurt. (You’ll have to buy some for the first batch- next time you can use some from your homemade batch.)

4. Pour it back in with the rest of the milk, keeping the crockpot unplugged, and wrap the pot in a heavy towel for 8 hours.

5. Enjoy your yogurt!


Leave a comment »

Sweet Potato Fries

Sweet Potato Fries are a Fall favorite around here.

After scouring the Net, this has become my official recipe, courtesy of Sarah’s Cucina Bella:

Oven Baked Sweet Potato Fries



Note: The technique here may be the trick to oven fries that don’t stick to the bottom of the pan!

Leave a comment »

Everything Free Pancakes

Lovebug was craving pancakes and I needed a new recipe fast, so I adapted this one from

  • 1 cup almond flour (TJ’s almond meal)
  • 1/2 c. sorghum flour
  • 1/2 cup tapioca flour
  • 1-2 tbsp. buckwheat flour
  • 1 heaped tsp  egg replacer
  • 1 tsp baking soda
  • 1 cup rice milk or cashew milk
  • 1 tbs sugar/sucanat/maple syrup/honey

Mix in stand mixer.  Let it stand for a couple of minutes and it will thicken slightly.

Yum!  It came out like a delicious whole wheat pancake.

Leave a comment »

Lemon Honey Chicken

I was craving a slightly sweeter roast chicken with some good flavor, and missing my OJ/soy sauce marinade.  Oh soy sauce, I miss you.  You make chicken taste SO good.

Anyway, I started with Rachel Ray’s Honey and Lemon Marinated Chicken recipe with the following modifications:

  • 1 whole chicken, with Salt and freshly ground pepper
  • Juice and zest of 2 lemon (~6 tablespoons juice)
  • 3-5 tablespoons honey
  • 4 cloves finely chopped garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon all purpose seasoning

serve with veggie (broccoli or cauliflower)

the next night serve honey-lemon-chicken brown rice:

  • 1-1/2 c. brown rice
  • leftover pan drippings/stock from chicken night before
  • enough water to equal about 3 cups

serve with any leftover chicken on top and veggie (cauliflower or broccoli)

Leave a comment »

Hello world!

Welcome to This is your first post. Edit or delete it and start blogging!

Leave a comment »