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Category: Recipe

Homemade Nut/Seed Milk

Homemade Nut/Seed Milk

nut/seed milk

This homemade nut/seed milk will have you forget about dairy altogether! Avoiding dairy when dealing with an inflammatory condition can be hard but it doesn’t have to be with the right recipes.

Plant-based, gluten-free, vegan, anti-inflammatory

Makes 3 cups

Ingredients:

½ cup raw nuts/seeds (almonds, walnuts, cashews, pecans, pumpkin seeds, or sesame seeds)

2 cups filtered water

¼ teaspoon vanilla extract (optional)

Directions:

1. Soak nuts/seeds in filtered water for about 8 hours (optional, but recommended).

2. Dump soaking water & rinse nuts/seeds.

3. Add soaked nuts/seeds and 2 cups water to a high-speed blender and blend on high for about one minute until very smooth.

4. Strain through a small mesh sieve with 2 layers of cheesecloth or in a nut milk bag. Squeeze if necessary.

Serve & enjoy!

Tips: You can double the recipe and store the milk in an airtight container in the fridge for up to 7 days. Use the pulp (if you have any) in recipes such as baked goods, in oatmeal, or granola.

Use this nut/seed milk in my Matcha Latte or Pumpkin Spice Latte recipe!

>>Looking for more anti-inflammatory recipes? Click here.

Chocolate Almond N’ice Cream Recipe

N’ice cream (alternative to ice cream) doesn’t contain dairy (highly inflammatory) or added sugars since it’s sweetened with banana. A delicious treat when you are craving ice cream that can also be made in just a few minutes!

Plant-based, gluten-free, anti-inflammatory, vegan

Serves 2

Ingredients:

2 bananas, chopped and frozen

1 tbsp cacao powder, unsweetened

2 tbsp almond butter, unsweetened

Directions:
  1. Add chopped frozen bananas to a food processor. Pulse or lightly blend until almost smooth.
  2. Add cocoa powder and nut butter. Pulse or lightly blend until mixed.
  3. Serve immediately & enjoy!

Tip: Try different nut and/or seed butter. Or instead of cocoa powder and/or seed butter, use just the bananas with a ½ cup of frozen berries. The recipe combinations are endless.

Did you try this Chocolate Almond N’ice Cream? Tag me in a pic on IG here.

Looking for more delicious recipes? Click here.

Please see the Disclaimer here.

Matcha Latte

Matcha Latte

This matcha latte recipe is the perfect start to your day or boost of energy early afternoon. You’ll definitely want to replace your coffee with this matcha latte (or remove the non dairy milk for just a regular matcha) because it breaks down caffeine more slowly so you don’t get the jitters.

Matcha is actually a green tea, usually from Japan, and is ground into a fine powder instead of steeped like your regular cup of green tea. It is known for a grassy earthy type of texture. It is best consumed organic for the best quality. Usually a culinary or cooking grade matcha is good to drink and you don’t need to splurge on the ceremonial grade matcha.

Matcha contains a compound called l-theanine which is really helpful for relaxation. Think of it as a calm or zen feeling.

Did you know? Buddhist monks use matcha for their meditation practice. It gives you that boost of energy from caffeine without the crash while also keeping you calm and relaxed.

Quite the perfect combination if you are trying to be productive or just hate that crash later in the day.

Try it out and let me know what you think!

matcha latte

Recipe:

Vegan, plant based, dairy free, gluten free

Serves 1

1 teaspoon matcha powder (I use this one)

1.5 cup non-dairy milk, unsweetened (I use soy milk for the nutrition or try coconut milk if you want a creamier texture)

1-2 teaspoons maple syrup or honey (optional)

Directions:

1. Heat non-dairy milk and maple syrup/honey (if using) in a small pot on the stove.

2. Add matcha powder to cup.

3. When almond milk is hot, add about a ¼ cup to matcha and stir to combine. If you have a matcha whisk, use that instead and follow the directions of the whisk (generally you want to blend some of the matcha powder with a tiny bit of hot water before adding the hot non-dairy milk)

4. Add rest of the milk to cup.

Serve & enjoy!

Alternatively, you can also heat the milk up on the stove. I use my fave milk frother from Breville (not sponsored but I am obsessed with this thing)! I have a video on my IG showing you how I make it right here (or watch below) if you want to see. Tag me if you make one too.

Tip: You can steep a chai tea bag in the milk if you prefer chai tea over matcha.

Too warm for a hot beverage? Try it iced instead!

Directions:

Add all ingredients to a blender and blend until smooth.

Pour into your fave glass and add some ice if desired.

Enjoy!

Looking for more delicious recipes? Click here! Or try my Pumpkin Spice Latte instead.

Pumpkin Spice Latte

Pumpkin Spice Latte

pumpkin spice latte

This pumpkin spice latte recipe is sure to warm you up during this cool fall season.

Did you know that pumpkin contains many vitamins and minerals that are important for health (and helpful for reducing pain) as well as being high in fibre?

Pumpkins are high in vitamin A, C, and K, as well as as iron and manganese.

There’s even a tiny bit of protein!

You can use whatever you have on hand, whether that’s canned or fresh pumpkin. I like to keep cans around all year round instead of just during the fall because pumpkin is so good for you but a real (& healthier) version of the famous PSL can also be made using your fresh pumpkin when carving out your Halloween Jack-o-lantern. No food shall go to waste!

Vegan, plant-based, gluten free, dairy free

Serves 1

3 tbsp coconut milk or any other plant based milk (coconut will make it the most creamy and luxurious)

1 ½ tsp pumpkin pie spice (pre-made or homemade – whatever you prefer. I use my Trader Joes spice mix)

¼ tsp vanilla extract (optional but it adds a whole new level of flavour)

1 tbsp pumpkin puree (canned or fresh roasted – organic is always better)

½ tsp maple syrup or sweetener of choice (optional)

1 cup coffee (decaf if preferred)

Instructions

Add all ingredients to blender and blend until creamy.

Alternatively, you could heat them up in a saucepan until frothy. I use my fave milk frother from Breville (not sponsored but I am obsessed with this thing)!

Serve & enjoy!

Tip: You can use tea instead of coffee if you prefer a tea latte with less caffeine.

P.S…Looking for more delicious recipes? Click here!

Turmeric Roasted Cauliflower

Turmeric has so many great health benefits. I love adding turmeric to my dishes for it’s anti-inflammatory properties. This recipe can be used as a side dish to your fave entree!

Ingredients

1 head cauliflower, separated into bite-sized florets
2 Tbsp olive oil
1 tsp ground turmeric
2 whole garlic cloves, minced
½ tsp salt
½ tsp pepper

Instructions

1.     Preheat oven to 400 degrees.
2.     On a large, rimmed baking sheet, toss cauliflower florets with olive oil, garlic, turmeric, salt, and pepper.
3.     Spread evenly and roast 25-30 minutes, until desired tenderness reached.

Tag me on IG in your recipe creations @dr.dainapatel

Guacamole

This guacamole recipe is: Vegan, Gluten Free

Avocados are full of healthy fats and lots of vitamins and minerals. Did you know that they are considered a fruit? They contain lots of fibre and very little sugar, making them a healthy addition to your meals.

One of my favourite ways to eat avocados are in the form of guacamole.

You can find my recipe for it below!

Ingredients:

2 ripe avocados, pitted and removed from the skin
1/2 lime, juiced
2 tbsp minced cilantro
1 pinch salt (or to taste)
2 tbsp diced red onion
2 tbsp diced tomato
1 tsp diced jalapenos (optional/to taste)
OR 1 tsp hot sauce of choice (optional/to taste)

Directions:

Mash the avocado with a fork. Then mix in the other ingredients. Serve guacamole immediately or cover and refrigerate for same-day use.

If you make this recipe, tag me in your pictures on Instagram here.

Check out more of my delicious recipes here.

Double Chocolate Cookie Bars

These cookie bars are great for your holiday parties!

These cookie bars are: Gluten Free and Vegan

Is anyone else also obsessed with cookies like I am? They are my fave go-to dessert to bake. Not only are these bars so easy to make, they are great for when you want something with as few steps as possible. Perfect for those late-night cravings or when you end up stress-baking!

Ingredients:

1 tbsp flax seeds
2 tbsp non-dairy milk (I used soy milk)
1 tbsp avocado oil
1 cup almond flour
¼ cup maple syrup
1 tbsp almond butter
1 tsp vanilla
Pinch salt
3 tbsp cacao powder
½ cup coconut sugar
¼ cup dark chocolate chips

Directions:

  1. Mix ground flax seeds and non-dairy milk in a medium bowl and let it sit for 10 minutes.
  2. Mix in wet ingredients and stir together with a fork.
  3. Add dry ingredients and mix until combined.
  4. Line a 8×8 square baking pan with parchment paper and coat with oil or vegan butter.
  5. Bake! Let them cool before cutting into squares and enjoy.

Bake at 350 degrees for about 25 minutes

If you make these cookie bars, tag me on instagram here: @dr.dainapatel

For more delicious recipes, check out the Recipes page.

Mochaccino Brownies

My vegan and gluten free mochaccino brownies are super rich and chocolatey with just the right amount of sweetness. Bonus: they also contain a little extra protein!

Vegan, dairy-free, egg-free, gluten-free

Ingredients

1 tbsp ground flax seed + 3 tbsp water
1/3 cup + 2 tbsp coconut sugar
1/3 cup Natur-a Cappuccino Organic Soy Milk*
2 tbsp avocado oil
2 tbsp tahini
1/4 cup coconut flour
1/2 cup almond flour
1/3 cup raw cacao powder
1 tsp baking powder
2 tbsp arrowroot starch
pinch of salt
1/2 tsp vanilla
1/4 cup Enjoy Life mini chocolate chips
*note: the soy milk contains sugar

mochaccino brownies

Directions

Line a loaf pan (8.5×4.5×2″) with parchment paper.
Preheat oven to 350 degrees F.

  1. In a large bowl, mix flax seeds and water to create a flax egg. Set aside for about 10 minutes to thicken.
  2. Add sugar, cappuccino soy milk, avocado oil, tahini into the bowl and whisk until combined.
  3. Fold in coconut flour, almond flour, cacao powder, baking powder, arrowroot starch, and salt in until combined.
  4. Add in vanilla and chocolate chips and fold just until combined.
  5. Batter should be thick and slightly sticky. Pour into the loaf pan and flatten the top with a spatula.
  6. Bake on middle rack of the oven for about 25 minutes. Insert a toothpick into the middle and if it’s mostly clean, the brownies are done. Keep in mind the chocolate chips will be melted and will cause the toothpick to come out unclean.
  7. Allow to cool at least 20 minutes before slicing and serving.

These brownies DO contain some caffeine so if you are sensitive, avoid eating these before bed.

If you happen to make these mochaccino brownies, tag me on instagram @dr.dainapatel

HAPPY BAKING!

*Disclaimer: All products are bought with my own money and I am not affiliated with any of the companies nor am I sponsored by them. Some of the links in this post are affiliate links. This just means I earn a small commission if you purchase a product. This does not cost you anything and it just helps me run my website. Nothing in this post is considered medical advice. Please speak to your health care practitioner when implementing a lifestyle or diet change. See Disclaimer.

Black Bean Dip with Salsa

Here is the recipe for my black bean dip with salsa. It’s a quick snack that’s fun to share. Healthy and full of protein and fibre. Vegan, gluten free, plant based, whole foods, dairy-free, easy to make. Enjoy!

Salsa:

Ingredients

2 Diced tomatoes
1 tsp Minced garlic
1 tsp Jalapeno, finely minced
2 tbsp Red onion, diced
Pinch of salt
Cilantro (chopped, about 2 tbsp or to taste)
Freshly squeezed lime juice, to taste (about 1/4-1/2 of a lime)

Directions

Combine ingredients in a bowl. Taste and adjust seasonings to your taste. Set aside while you make the black bean dip.

Black bean dip:

Ingredients

1 can organic black beans
3 tbsp diced red or white onion
Pinch of salt
1/2 tsp garlic powder
1 tbsp minced jalapeno
1/2 tsp ground cumin
1/4 tsp dried oregano
2 tbsp cilantro
1 tsp of your fave hot sauce (I used Encona hot pepper sauce)

Directions:

Saute onion in 1 tsp Chosen Foods avocado oil until soft on medium or medium low heat in a medium pot. Add seasonings, jalapeno, hot sauce, and black beans. Cook until soft. If you want, mash some of the beans with a potato masher for a thicker sauce. Add cilantro and serve hot with tortilla chips. Top with salsa or serve on the side.

*Disclaimer: All products are bought with my own money and I am not affiliated with any of the companies nor am I sponsored by them. Some of the links in this post are affiliate links. This just means I earn a small commission if you purchase a product. This does not cost you anything and it just helps me run my website. Nothing in this post is considered medical advice. Please speak to your health care practitioner when implementing a lifestyle or diet change. See Disclaimer.

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