Nutmeg Disrupted

An Alberta girl eats, cooks, and grows!

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Almond Milk

I have been on a smoothie kick of late.

Being a Produce Manager I am handling fresh fruit 40 plus hours a week so thinking about what I can make with it is always on my mind.

In an effort to be healthier I have been using Almond milk in said smoothies.

Then one day on my Instagram feed I noticed a shot of a fabulous glass of milk, made from almonds. Instantly intrigued I knew I had to make some.

Try it once, you’ll never go back to store bought.

I promise.

 

Almond Milk

I cup of natural almonds

water

maple syrup

Cover the almonds with water and let soak for 10 hours.

Making Almond Milk on Nutmeg Disruted

 

 

 

 

 

 

 

 

After 10 hours strain and rinse.

Making Almond Milk on Nutmeg Disruted

 

 

 

 

 

 

 

 

Place them in a blender with 3-4 cups of water and a squirt of maple syrup.

Making Almond Milk on Nutmeg Disruted

 

 

 

 

 

 

 

 

Blend on high for 4 minutes. Let settle for a minute then blend again for 2 minutes.

Pour into a cheesecloth lined colander that is placed over a bowl.

Making Almond Milk on Nutmeg Disruted

 

 

 

 

 

 

 

 

After a few minutes gather up the cheese cloth and squeeze it well getting every last bit of the milk. Place the ground almonds in a bowl and set aside.

Making Almond Milk on Nutmeg Disruted

 

 

 

 

 

 

 

 

Pour the milk into a mason jar, cover and refrigerate.

Use anywhere you would use milk.

I have made 4 batches in the past week. The cool thing is you can control the thickness of the finished product.

For my first batch I used 3 glasses of water. After a night in the fridge it was a thick luxurious cream, very much like a 35% cream. I poured some into a glass to drink, it was almost sinful.

The next batch I used the full 4 glasses of water. It was like regular milk. Both amazing! When you make some I suggest trying it both ways.

I used maple syrup to sweeten it but you can have a few options here. I have read of honey or dates being used. Play with the ingredients until you find what you prefer to use.

Your almond milk should last 4 days.

Now back to the ground almond meal we set aside earlier. Not wanting to throw it out I am working on different ways to use it up.

I spread it out on a parchment lined cookie sheet and popped it into a 225 degree oven to dry. I kept it low and slow as to not burn it. Once dried I put it into the blender and ground it into a flour.

Making Almond milk on Nutmeg Disrupted

 

 

 

 

 

 

 

 

After 4 batches I have enough to start playing with.

 

 

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Red Lentil Bacon Corn Fritters

I have had a lot of fun experimenting with lentils these past few weeks. And my lentil infatuation is just as strong as it has always been. Though I am looking at them in a whole new light.

Next up is my freestyle entry for the Canadian Lentil contest with the deadline for entries just under 24 hours from tonight.

My recipe choices have been quite the discussion during morning coffee at work with my bosses, everyone has made suggestions as to what I should make next. I forsee a lentil feast at our next managers dinner.

So without further ado…. I present,  Red Lentil Bacon Corn Fritters.

3/4 cup of red lentil  flour (directions for making the lentil flour can be found in my previous post for Lentil Coconut Shrimp Tacos)

1 tablespoon of all purpose flour

2 tablespoons of cornmeal

1 tablespoon sugar

1 1/2 teaspoon of baking powder

1/4 teaspoon cayenne

1/2 cup of milk

1 large egg

1 can of corn kernals

1 strips of bacon, chopped and fried

Vegetable oil, for frying

In a large bowl, stir together flours, cornmeal, sugar, baking powder and cayenne.

Making Red Lentil Bacon Corn Fritters

 

 

 

 

 

 

 

 

Add milk and egg to flour mixture and stir together to create a batter. Add corn and bacon and fold to combine. Let rest for 5 minutes.

Heat 4 inches oil in a large heavy-bottomed pot over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using  two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt.

.Red Lentil Bacon Corn Fritters on Nutmeg Disrupted

 

 

 

 

 

 

 

 

I served them with maple syrup. Depending on your mood and menu you could serve them with a variety of sauces or dips.

 

 

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Lentil Coconut Shrimp Tacos

If you have checked out the recipes being created for the Canadian Lentils contest you’ll notice how creative everyone is getting. Keeping that in mind I wanted to kick my entrée recipe up a notch. Something quick, easy and crazy delicious!

The pineapple in store right now is absolutely gorgeous so I started with that in mind. Thinking I want a lot of color in the dish pineapple salsa seemed the perfect choice. One of my favourite things to go with pineapple is coconut. The rest fell into place after that.

I ground red lentils into a flour and Lentil Coconut Shrimp was born. Nesteled in a nice lightly fried tortilla with a gorgeous pineapple salsa and finished with a squeeze of fresh lime to make a sweet tart crunchy taco. Total hand held perfection.

Red Lentil Coconut Shrimp Tacos

 

 

 

 

 

 

 

 

 

Lentil Flour

1 cup of red lentils

blender

making red lentil flour on Nutmeg Disrupted

 

 

 

 

 

 

 

 

Place the lentils into a blend and process until it become fine like flour.

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Set aside.

 

Lentil Coconut Shrimp

1 pound of shrimp

1 cup of lentil flour

1 cup of cornstarch

5 teaspoons of baking powder

1/4 teaspoon of salt

1/4 teaspoon of cayenne

1 1/4 cups of coconut water

1/2 teaspoon of oil

2 1/2 cups of shredded coconut

1 lime, cut into wedges

In a medium sized bowl combine the flour, cornstarch, baking powder, salt and cayenne. wisk in the water and oil, mixing until smooth.

Place the coconut into a bowl. Dip the coconut into the batter then coat it in with the coconut. Set in a bowl, battering and coating all the shrimp.

Using a large skillet heat oil to 375 degrees. Fry the tortillas until lightly browned, flip over and fry until the second side is browned. Using tongs take the tortilla and drape it over the handle of a wooden spoon suspended over a large bowl shaping it into a traditional taco shape.

Fryiing tortilla for Lentil Coconut Shrimp Tacos on Nutmeg Disrupted

 

 

 

 

 

 

 

 

Fry all tortillas.  Now fry shrimp a handful at a time until golden brown.

Lentil coconut shrimp for tacos on Nutmeg Disrupted

 

 

 

 

 

 

 

 

Drain on paper towel.

To build the tacos.

Lentil Coconut Shrimp Tacos from Nutmeg Disrupted

 

 

 

 

 

 

 

 

Add some greens down the center of a fried tortilla, ie:  chopped kale, lettuce, shaved brussel sprouts, whatever you have on hand and enjoy. Place a large spoonful of pineapple salsa on top of the greens. Top with lentil coconut shrimp! Squeeze a wedge of lime over the taco.

 

Pineapple Salsa

2 cups of fresh pineapple – chopped

1/2 of a red pepper – chopped

1/4 cup of onion, white or red – diced

handful of fresh parsley, chopped

1 clove of garlic, crushed

fresh lime juice

salt to taste

Pineapple salsa on Nutmeg Disrupted

 

 

 

 

 

 

 

 

Combine everything in a bowl adding salt at the end to taste. Serve in Lentil Coconut Tacos.

Be sure to check out my dessert entry Crispy Maple Lentil Crème Brulee. It is as good as it sounds!

 

 

 

 

 

 

 

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