Waste Not, Want Not - Raw Nut Pulp Hummus

I said I would deliver, and so I have.
Allow me to introduce you to a pretty special, however delightfully simple, raw hummus made out of, what else? Leftover pulp from making nut milk. Hoorah!

I can't tell you how thrilled I am about the overwhelming enthusiasm from all of you out there, inspired and making nut milk for the first time. But there was certainly a lot of curiosity about what to do with the leftover pulp, which I think is great - it means you don't want to throw away food! Well, waste not, want not - this recipe is now at the top of my yummy list, even if it is made from leftovers. So creamy, bright and fresh, this confident dip will stand up next to any chickpea version. It’s not a pity hummus; it’s the real deal. In fact, I would even go so far to say the new reason for making nut milk, is Raw Nut Pulp Hummus. Whoa.

There are more things to make with nut pulp than I can count, and there is even an entire website dedicated to this very subject (lucky us! The macaroon balls are next on my to-do food list). Along with many other blogs and recipe sites chock-full of incredible ideas on how to use up something that would otherwise get tossed, we will not be rolling in nut pulp leftovers, but totally new and creative dishes! I chose to give you this particular recipe because it is fast, easy, and does not call for a lot of fancy ingredients.

Raw Nut Pulp Hummus is not only tasty, it is sooo healthy too. Remember back when I talked about soaking your nuts? Tee hee. Well, this recipe absolutely follows those principles, with the addition of calcium-rich tahini, alkalizing lemon, and stimulating spices.
You can use whatever nut pulp you have leftover – almond, brazil, cashew, macadamia, hazelnut, sunflower, sesame, pumpkin seed – because it will all work with the following recipe. Obviously, different nuts and seeds have different tastes, so you may need to adjust the seasonings to suit you, but I would always suggest that anyway. The amount of nut pulp the recipe calls for should be nearly exact to what you have leftover from making my version of nut milk in the video, which yields about 4 cups (1 liter) of nut milk.



Raw Nut Pulp Hummus
Ingredients:
1 ¼ cup nut pulp (leftovers from making nut milk from this recipe)
1 fat clove garlic
4 Tbsp. lemon juice
2 Tbsp. water
4 Tbsp. raw tahini (or other raw nut butter)
1 tsp. ground cumin
¼ tsp. crushed chilies or cayenne pepper
pinch sea salt + pepper

Directions:
1. In a food processor, pulse to mince garlic. Add everything but the nut pulp and blend until creamy.
2. With the motor running, slowly add the nut pulp a few spoonfuls at a time until you have everything well blended. If desired, add more water, one tablespoon at a time, until the desired consistency is reached.
3. Serve. Store leftovers in an airtight container in the fridge. (Remember that the nut pulp will last for up to seven days, so make your hummus quickly after the nut milk!)

If you are not using your pulp right away, put it in the fridge in a sealed container. It will keep for about a week, so if you don’t really plan on using it by that time, you have two options to extend the pulp’s shelf-life:
• Freezing is the easiest and fastest way to carry on with your day and forget about the pulp, but you will have to take the time to defrost it prior to using it in your recipes. Put it in a plastic zipper bag, or any sealed container — of course glass is always better when freezing food.
• Dehydrating the pulp is the basis for making almond flour, which will give a finer texture to your preparations. Just spread the pulp as evenly and thinly as you feel like over a teflex dehydrator sheet or baking tray & let it become completely dry. Then pulverize it in the blender and keep in a sealed container.

I hope that you too can find some solid ideas from the many how-to-use-nut-pulp sites online. Here are a few more that I thought were really helpful and inspiring:
1. http://cafe-janae.blogspot.com/2008/07/what-to-do-with-nut-pulp.html
2. http://thedailydelights.wordpress.com/2009/03/28/discovery-what-to-do-with-almond-pulp-recipes/
3. http://emilylsnelling.hubpages.com/hub/Uses-for-Almond-Pulp
4. http://www.elanaspantry.com/vegan-almond-pulp-crackers/

Love to you all! Thanks for making nut milk and being so conscious of not wasting food. High fives all around.

Grilled Corn Salsa

Before I get into anything having to do with this incredible corn salsa, I want to thank everyone for your support of the Nut Milk video! What a response! I have read all of the wonderful comments and I'm planning a “reply” post that will address all of your questions, plus give you some great ideas for using that leftover nut pulp! No worries, I'm on it.

Okay, onto the main attraction, Grilled Corn Salsa.
I made this on one of my last days in Canada (yes, I’m back in Denmark), and it was a nice farewell-to-summer treat. Grilled anything puts a smile on my face, and because it seems to be such a seasonal cooking method, the novelty of it plays a significant role in my satisfaction. Hence the reason for throwing not just one, but all the ingredients on the barbeque for a grilling extravaganza only rivaled my dad’s chicken n’ ribs night.

Which brings me to my next point: have you ever tried a grilled avocado before? I’m sure you’re looking at me with a twisted expression of combined disgust and curiosity, but let me assure you that this is one fruit (yes, it’s a fruit) that loves to be thrown on the barbeque. Because of its soft, dense flesh, avocado seems to soak up that smoky grilled flavour almost better than any other veg I know. Plus, grilling brings out an unexpected nuttiness that a fresh avocado just doesn’t have. Try it friends, you’ll thank me.

Chew on this
Since corn is the main character in this dish, one thing I have to touch upon is chewing. I don’t think I need to go into too much detail in my explanation why, but let me just say that in the case of the kernel, thorough mastication is certainly in order.

The outer shell of the corn kernel is made of cellulose, an indigestible fiber that harmlessly passes through our digestive system if not properly chewed. If you’re getting some confetti-coloured stool, perhaps you should take the hint that your mouth is not doing its fair share of the work. Munching your food properly is the first step in the process of digestion, which extracts the nutrients from what you eat. The bottom line is: the more you chew your food, the more nutrients will be available for your body to absorb. There’s no point in dropping extra cash on organic food, if you don’t even chew it up!
Chewing also cleans your food before it hits your stomach since saliva is antibacterial. It helps you slow down, which means you are less likely to over-eat. Chewing stimulates the endocrine system, decreases the risk of indigestion and gas, sends much-needed oxygen to the brain, and even improves memory! Amazing how a little lifestyle change can have such a huge impact on your health, isn’t it?



This salsa not only works as a topping for toasted flatbread (or tortilla chips, who am I kidding?), but also as an incredible filling for wraps. I put one together with spicy tempeh, fresh greens, and a healthy serving of the grilled corny goodness. Crazy delish! Add some quinoa or other whole grain and you’ve got yourself one mighty fine summer salad. How about try it as a pizza topping, or fold into a breakfast omelet? Let your imagination run wild with this delicious and versatile delight.

Now, some recipes for grilled corn suggest soaking the cobs for an hour before grilling; some say to leave the husks on, some say leave them off, wrap it in foil, perform a Mexican hat dance…confusing.
In the interest of keeping things as simple as possible, husk the corn, don’t soak it, just grease it up a little and put it on the grill. Keep an eye on the cobs to ensure they don’t burn, and check that the heat is maintained around the ‘medium’ mark.



Grilled Corn Salsa
Ingredients:
3 ears of corn, husks removed
1 red onion, sliced horizontally into rings
1 chili pepper
2 red bell peppers, halved
1 avocado, halved and pitted

Dressing:
4 Tbsp. lime juice (about 1 lime)
1 tsp. liquid honey(or agave / maple syrup)
1 fat clove garlic, minced
1 Tbsp. extra virgin olive oil
½ tsp. ground cumin
½ tsp. sea salt
pinch ground pepper
¼ cup cilantro, chopped

Directions:
1. Prepare the veggies and brush them lightly with melted ghee or high heat cooking oil.
2. Place everything on a preheated, medium-hot grill. Close lid and reduce heat to medium. After 5 minutes check the avocado. If it has grill marks, remove it. Give other vegetables a quick check – if they also have grill marks, turn and/or flip them.
3. Continue to flip veggies until softened. This should take between 10 and 20 minutes (depending on the vegetable). The corn will take the longest to cook, but since you can eat corn raw, don’t worry too much about it – as long as it tastes good!
4. While the grill is on, make dressing by combining everything (except the cilantro) in a jar with a lid. Shake well to combine.
5. Remove all vegetables from grill and let sit until cool enough to touch. Begin by slicing the chili pepper down the center lengthwise, scrape out and discard the seeds, mince, and add to the dressing. Cut the corn off the cobs, and add kernels to a large bowl. Dice the other vegetables and add it to the corn. Pour dressing over vegetables, add cilantro, and fold to combine. Season to taste.

My New Roots Cooking Show - How to Make Nut Milk

My New Roots - How to Make Nut Milk from My New Roots on Vimeo.

My dear readers, I am indescribably thrilled to release the second video for the My New Roots Cooking Show! As the response was overwhelming, I decided to show you just how easy it is to make nut milk at home in your blender. I’m serious. This truly is one simple kitchen technique that changed my life forever, and I am so excited to share it with you!

All you need to make nut milk is your favorite nut (or a combination – get creative!), water, a blender, and a strainer. Of course a nut milk bag is the most convenient, but don’t let that stop you – there are all kinds of things you can use instead, which I mention in the video above. You can even flavour the nut milk with vanilla, raw honey, agave, or dates. Delicious!

Now here’s where you come in: First, I would really love your feedback because it gives me a good idea of how to improve the videos, so you can enjoy them more. And I would love to hear how your nut milk turned out! What nut did you use, did you add any flavours, was it easy, tasty?! Leave your comments below.
Second, I kindly ask you to pass the link around to your friends, family, mailman – anyone you think would like a tall, cold drink of nut milk. Spread the word through an email, your Facebook wall, Twitter…go nuts! Oops, sorry. You get the idea.

I hope you get the same kick out of making nut milk that I do. Once you taste the difference between home made and store bought nut milk, I am pretty sure you’ll be convinced to make the switch! You can use nut milk anywhere you use regular milk - in cooking, baking, smoothies, coffee & tea, and of course on your breakfast cereal. Not to mention that the nut milk you make yourself is totally natural, raw, sugar-free, additive-free, and preservative-free, so it’s the best choice for your health. Always.

Thanks for watching! Wahoo!
In love and gratitude, Sarah B

Sultry Summer Peaches & Cream

If there were only one word to describe this summer in Ontario, it would be sultry. Hot, steamy, sticky, sweltering…somehow miss the mark on how deliciously febrile this weather truly is, and how it makes my body, from my blood to my bones, just ooze into a state of total surrender. Luscious relaxation. You know that kind of heat? Yea, it’s what I live for.

Gorgeous weather aside; I am pretty thrilled to be in Ontario right now because the peaches in this province are out-of-this-world delicious. Perhaps a product of such concentrated heat, they are bursting with sweet, ripe juices and all around lusciousness. No wonder then, that when introduced to just a little heat and warming spice, they too surrender into a complete state of succulent slump, not unlike myself. Totally sultry.

The idea for this dessert came from my good friend Elana, who every year makes up a big batch of stewed peaches and spices, with a swirl of coconut milk and a couple shots of rum. Oh yes. We eat our bowls of sultry sweetness giggling through mouthfuls of total indulgence, and always going back for seconds (and often thirds). She calls this dish “sexy peaches” because they really are that good. Even though my version skips the alcohol, it still delivers uncompromising flavour and unadulterated pleasure. Oh my.

Yum, yum Potassium! 
Potassium is that essential mineral that for some reason is always equated with bananas. Although this is not at all incorrect, there are plenty of other good fruit and vegetable sources of potassium, including peaches. Hooray!

Potassium is part of the electrolyte family of minerals, alongside sodium and chloride. Working closely together, these electrolyte minerals actually conduct electricity when dissolved in water! Naturally, potassium plays a key role in maintaining proper heart function, transmission of nerve impulses and muscle contraction – operations that require electrical communication. The frequency and degree to which our muscles contract, and the degree to which our nerves become excitable, both depend heavily on the presence of potassium in the right amount.

Because of the tight balance between potassium and sodium, it is important to consume these minerals in the right amounts. In our often salt-laden diets, we consume nearly twice the amount of sodium than potassium, throwing this balance out of whack and increasing the need for our forgotten mineral friend. Luckily, this is an easy fix. Lighten up on refined and packaged foods, as these almost always carry mother loads of sodium (check the labels!). Instead munch on whole, unprocessed goodies like fruits and veggies, which contain an abundance of potassium that is easily used by the body.



This dessert is a total breeze to make, however very impressive and satisfying. I think the warming spice blend successfully compliments the sweet, peachy goodness without being overwhelming. The blueberries, although optional, add amusing punctuation marks throughout the dish, and when crushed release an exquisite swirl of magenta juice. The coconut ice cream is an absolute must, especially if it’s new to you. It’s totally vegan, free of crazy additives, unpronounceable ingredients, and tastes incredible. My favorite brand is Coconut Bliss. Alternatively, you could use canned coconut milk, but keep it in the fridge before serving to ensure it’s cold – the temperature contrast is key.



Sultry Summer Peaches & Cream
Serves 4 
Ingredients:
4 – 5 ripe peaches
½ cup wild blueberries (optional)
½ cup water
2 Tbsp. pure maple syrup
¼ tsp. ground cardamom
2 whole cloves
½ vanilla bean, seeds scraped (reserve empty bean pod)
pinch sea salt

coconut ice cream to serve

Directions:
1. Wash and pit the peaches, then slice into wedges.
2. Add the peaches and remaining ingredients (including the empty vanilla bean pod) to a saucepan, bring to a boil, reduce to simmer on low for about 20 minutes.
3. Let cool slightly. Ladle peaches into bowls and add a scoop of coconut ice cream. Serve immediately.

Now that you’re all hot and bothered, go grab some peaches and take it to the next level. You heard me.

Meatless Mondays with Martha Stewart - Tarragon String Bean Salad

Hey friends!

I have a majorly delish (and easy!) salad recipe over at Whole Living Daily. Summer string beans get a facelift with my favorite herb, tarragon, roasted hazelnuts, feta, and a delectable maple mustard vinaigrette. Crispy, cool, pure summer-in-a-bowl.
Enjoy!

Love and sunshine,
Sarah B