How To Make The Sexiest Almond Milk

It’s been a while since I’ve posted something. A little over a week. That’s not really like me, but I promise you a lot of good stuff are coming up soon! I haven’t been busy for nothing.

Watch this short video for a step by step instruction. And to know what makes this almond milk so damn sexy.

Just remember 2 cups of water for every cup of almonds! Enjoy.

Note: Don’t throw away the almond meal! New recipes are coming up for that next.

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Chickpea Okra Stew

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Okra is one of my favorite vegetables. I didn’t discover my love for okra until I went to study abroad. That’s also when I discovered my love for hummus, moussaka, falafel, and many other Middle Eastern dishes. Funny how we appreciate things when they’re gone.

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We’re used to making this dish without the chickpeas, but I wanted to add an extra taste to it. I couldn’t think of any other vegetables that would go nicely with okra; well maybe carrots? I’m going to experiment by adding extra vegetables, but I thought the safest add in would be chickpeas. They don’t have a strong flavor and suitable for most dishes.

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I made this first for my Dad, but I didn’t have time to actually taste it. He said it was delicious. I took his word for it and made it again yesterday before I went to my friend’s house. I loved it, she loved it too. She even said that she’ll have the leftovers for lunch tomorrow! That made my day.

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Chickpea Okra Stew

Ingredients:

  • 5 cups okra fresh or frozen (okra goes bad quickly, that’s why we always freeze ours)
  • 2 cups cooked chickpeas
  • 1 small red onion finely chopped
  • 3 garlic cloves minced
  • 2 small ripe tomatoes finely diced
  • sea salt and pepper to taste
  • 1 tsp Saudi buharat if available.
  • 1/4 tsp turmeric
  • cumin powder and parsley for serving

Steps:

  1. Cook the onions on medium heat with a little water for a few minutes then add the garlic. Cook until soft. Add water as needed.
  2. Add the okra, stirring as little as possible so it doesn’t break apart. Add the tomatoes.
  3. Cook for about 15 minutes. Until a stringy liquid comes out of the okra
  4. Add water to barely cover the okra. Add chickpeas.
  5. Cook for 10-15 minutes. Until liquid is mostly absorbed.
  6. Served topped with some cumin and parsley.

Raw Layered Birthday Cake

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It’s my birthday. I’ll eat the whole cake if I want to.

No, I won’t. I wouldn’t want to ruin my birthday by eating way more than I need. Stuffing my body and weighing me down. I’m going to need all my energy for this day. What’s a birthday without dance sessions anyways.

Besides dancing, I’m going to need my energy today for the goals I set for myself today. Be productive and have fun. Sure, I can take this day off from everything and just chill in bed, watch Netflix, and just relax. Sure, that sounds great, but to be honest; I’ve noticed that the days I spend doing that (watching Netflix and being lazy) don’t really make me happy. I’m happiest when I’m productive and active. But of course, you can’t always be productive, you gotta find some time for those lazy days.

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On my birthday, I wanted to go camping in the desert so bad. I thought it is impossible since my Dad’s car isn’t suitable for driving in the desert, plus he works on Tuesdays. I also didn’t know anyone who was planning on camping. I gave up the idea and decided to be really productive today. Until my second aunt told everyone they should go camping with them on Tuesday. Tuesday, this Tuesday? That’s my birthday. I thought to myself in disbelief. Funny how things work out sometimes. So now I’ve got too many plans for this day and I’m going to get them all done. You don’t get this birthday energy every day!

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I made this cake yesterday right before my dentist appointment. I got so goddamn close to missing my appointment for this cake. Thankfully I didn’t, but even if I did. I would’ve been worth it. Yes, that’s how good this cake is. This cake is so good it was almost impossible to take pictures of it without eating it at the same time.

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If you’re thinking about getting me a present then get me an apron. I stained my sweatshirt, leggings, and even my socks trying to cut up this cake and eating it at the same time because it’s irresistible.

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I know it’s January and it’s cold in most parts of the world, but this kind of cake and ice cream cakes are my favorite. It’s not my fault I was born in a cold month. If it’s cold where you live. Cozy up with some sweats, make ginger tea, get lots of blankets and enjoy this cake by the fire.

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This raw cake is the best I’ve made so far. The top cacao, date, caramel layer is so sweet and very creamy. It melts in your mouth like magic (I don’t know how else to describe it) the cashew cream is solid with some spice in it. It’s not very sweet; making a perfect balance between it and the top layer. The base adds a crunch to the cake; thanks to the buckwheat groats. Oh, and don’t forget the toppings! Cacao nibs are a must.

Raw Layered Birthday Cake

Ingredients:

Base

  • 2 cups almonds (preferably sprouted)
  • 1/2 cup rolled oats
  • 1/2 cup buckwheat groats
  • dash of cinnamon
  • 12 Ajwa dates or Medjool pitted

Cashew Cream

  • 1.2 cups cashews soaked for 4 hrs
  • 3/4 cups almond milk
  • cinnamon, cardamom, and ginger to taste (go easy on the ginger though)
  • 2 tbsp maple syrup

Cacao Caramel Layer

  • 21 sukkari dates or any medium sized dates
  • 1/2 cup almond milk + 2 tbsp if needed
  • 2 tbsp cacao powder

Toppings

  • cacao nibs for a little crunch and/or shredded coconut. Get creative here!

Steps:

  1. In a food processor, grind the almonds. Then add the remaining ingredients for the base. Mix until a sticky dough consistency is formed
  2. In a glass dishware or a cake pan with a removable bottom. Add the base and even it out with a spoon. Place in the freezer
  3. In a high-speed blender. Start making the cashew cream by draining the cashews. Adding them with the milk, spices, and maple syrup. If you don’t have a strong blender, then I suggest adding the cashews a little at a time. Blend until a very creamy and smooth texture is formed.
  4. Get the pan out of the freezer and layer with the cashew cream then back in the freezer.
  5. In the same blender (no need to clean it) Add the ingredients for the cacao caramel layer. Blend until very smooth. This might take a while. Be patient; it’s worth it.
  6. Layer on top and place in the freezer for a few minutes, then top with your choice of toppings!
  7. Freeze for about 4 hours and let it sit out for about 15 minutes before serving.

Energizing Vegan Fettuccine Alfredo

Yes, you read that right. This is not your typical fettuccine alfredo dish. It’s just as delicious, if not more delicious in my opinion. The difference is that this will not weigh you down like most pasta dishes that are filled with saturated fat and simple carbs.

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I remember going to Italian restaurants when I was a little younger and we’d order some kind of pasta and pizza. Eat until we’re full or a better term would be stuffed. The food was delicious but before you ask for the check, you feel sluggish and start worrying about how you’re going to get up and leave this place because all you want to do is lay down in your bed. I don’t miss that feeling.

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I made this for a weekend lunch with my father, along with spaghetti squash and we had some tabouleh that Omayah made. God bless her.

My dad couldn’t believe that the pasta wasn’t regular pasta; that’s what I love about spelt flour, it’s very close to white flour in taste but so much healthier. I found this at Lulu supermarket in Riyadh. If you’re allergic to gluten you can try pasta made from quinoa, they’re also delicious!

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We finished the whole dish by ourselves (I gave some to Omayah too) They all loved it, it made me so happy. The best party is that when we were done, I was so full but still had so much energy. I didn’t feel like taking a nap and I definitely didn’t get that sluggish feeling.

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Note: I apologize for all of you pasta snobs out there. I actually used Tagliatelle instead of Fettuccine because that’s what I could find here in Riyadh.

Vegan Fettuccini Alfredo

Ingredients:

  • Pasta of choice. I used Tagliatelle made from Spelt. (if vegan check that it doesn’t contain eggs)
  • +2 cups white button mushroom sliced
  • 1/3 of red pepper, green pepper, and a yellow pepper diced
  • 1 red medium red onion finely diced
  • 3 garlic cloves minced
  • moringa leaves if available
  • fresh or dried basil leaves
  • dried oregano
  • 1/3 cup vegan Alfredo sauce
  • sea salt and pepper to taste

Directions:

  1. Saute the onions in a little bit of water or oil for a few minutes. Add the garlic and saute until both are soft and a little golden.
  2. Add sea salt and pepper and any other spices you want to use. (I added a tiny bit of ground ginger to spice it.
  3. Add the veggies and cook for about 10 minutes. Water will start coming out from the veggies. Stir every now and then so nothing sticks.
  4. While your veggies cook. Boil some water. Add the pasta to it and cook according to package instructions. I cook mine for about 5 minutes. Drain the pasta.
  5. When the water is mostly gone from your veggies. Turn off the heat and mix in the pasta and basil and moringa if using.
  6. place the pasta and veggies in an oven safe dish and top with the alfredo sauce
  7. Broil in the oven for a few minutes keeping a close eye so it doesn’t burn.
  8. Sprinkle some oregano and serve immediately.

Vegan Alfredo Sauce

Oh, Alfredo. So many memories. I remember in high school during finals weeks, I’d come home and lunch would always be either homemade pizza or Fettucine Alfredo.

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I find myself frequently feeling nostalgic for my high school finals days. Strange you would think, right? But let me tell you why. During finals week, we had some kind of freedom to plan our days, instead of the regular routine. Going to school at 6:30 and leaving 2:30 transitioning from class to class with only two breaks. The first one was about 20 minutes and the second one was 10 minutes (mid-day prayer time) How were we supposed to get lunch, eat, and socialize in 20 minutes? Let alone wanting to go see a teacher or something. However, compared to other parts of the world, teachers were absent often so we had a lot of free periods; those were so fun, but I think I spent most of them napping or did I nap during classes? Ah, high school.

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I have so much alfredo sauce right now. I was so happy with the results, but now I’m kind of stressing because I have more alfredo sauce than I know what to do with. Thanks to google, I’ve got some ideas that are not Fettucine (I made that already, recipe coming up!) So what did google suggest I do with alfredo sauce you ask?

Stuffed potatoes, basically any kind of pasta, spaghetti squash, roasted pumpkin and sauteed veggies. Let me know if you have any other ideas!

Healthy Vegan Alfredo Sauce

Ingredients:

  • 1 small cauliflower head. Boiled until soft but not mushy
  • 1 cup plant-based unflavored unsweetened milk. I used soy.
  • 1 cup unroasted cashews soaked for +30mins
  • 3 tbsp nutritional yeast (or to taste)
  • 1 medium onion diced
  • 4 garlic cloves minced
  • sea salt and pepper to taste
  • 1/4 tsp turmeric

Directions:

  1. Boil the cauliflower until tender but not mushy. Drain.
  2. In a sauce pan, add a tiny bit of water and saute the onions then add the garlic. When soft add the salt, pepper, and turmeric. Set aside
  3. in a high-speed blender or a food processor, blend the milk and cauliflower. Add the onions and garlic, more salt and pepper if you want
  4. Drain the cashews and add them to the blender with the nutritional yeast. Blend until creamy. Add more milk if you want it thinner.

Apple Pie Overnight Oats

Cause I don’t want your apple pie, no no mama
I don’t want your apple pie, no
I don’t want your apple pie, mami
I don’t want your apple pie no more
I need my own pepper pepper, please, pepper, pepper seeds
 ♪ ♫

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Thanks to Travis Scott, this song comes to mind whenever I an apple pie or even hear the word apple pie. I feel like a teenager for still going to Genius to look up lyrics. But let me tell you, there are some seriously smart and intelligent rappers out there. Kendrick Lamar and ASAP Rocky to name a few. I hope that doesn’t sound like a backhanded compliment because it’s not.

 

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I jusstt had this and my mouth is watering already. Spirulina nice cream (frozen bananas, half an apple, tsp or less spirulina) over oats.

 

Let’s talk food now! I think I’ve mentioned before how much I love canvas food. If oats aren’t a canvas food, I don’t know what is. I’ve already posted two overnight oats recipes; PB & Cacao and Carrot Cake. I’ve also made overnight oats with sweet potatoes and it was delicioussss. I posted the recipe for that one on Instagram.

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I especially love preparing overnight oats for mornings I know I’ll be doing some kind of hard workout. They’re also great to take to school or to the office on busy mornings. However, I still encourage you to wake up a few minutes early to relax and eat breakfast. Mornings are so beautiful, don’t ruin them by waking up late and rushing to wherever you need to be.

Apple Pie Overnight Oats

Ingredients:

  • 1 cup rolled oats
  • 2 cups plant-based milk. I used soy
  • 2 tbsp chia seeds
  • 2 tbsp ground flaxseed
  • 4 tbsp toasted wheat germ separated optional
  • 2 apples peeled and shredded
  • 1/4 tsp vanilla extract
  • sweetener of choice 1-2 tbsp maple syrup would be great
  • cinnamon, cardamom, and ground ginger to taste
  • 4 tbsp almond butter
  • 1 tbsp goji berries or raisins optional

Directions:

  1. In an airtight jar mix the milk, chia seeds, flaxseed, 2 tbsp toasted wheat germ, sweetener, spices, and vanilla. Shake very well
  2. Add the oats and the apples. Stire, then add the almond butter and goji berries
  3. Eat immediately or let it sit in the fridge for 6 hrs or so to thicken
  4. Top with the remaining toasted wheat germ and some nice-cream!
  5. Tip: To keep the apples fresh, slightly brush them with a lemon.

Creamy Spiced Chia Pudding

This recipe is based from Forks Over Knives! If you haven’t watched their movie; I highly recommend that you go watch it now. It’s on Netflix!

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Most of us know by now how healthy chia seeds are, but we often forget why they’re healthy, except for the fact that they’re high in omega three, you probably heard that one a hundred time. The other thing I like about chia seeds is that they’re considered complete protein

Once I tried this recipe, I don’t think I can go back to the old way of not blending them. By blending them, the chia seeds thicken more quickly and obviously it’s so creamy (it doesn’t get stuck in your teeth..)

Creamy Spiced Chia Pudding

Ingredients:

  • 1+ cup soy milk or any plant-based milk (use almond if raw)
  • 3 tbsp chia seeds
  • 1/2 tbsp flaxseeds
  • cinnamon, ginger, cardamom to taste
  • 3 soft dates or sweetener of choice

Instructions:

  1. In a blender, blend all the ingredients except the dates (if using) until you don’t see the seeds anymore
  2. Add the dates and blend some more
  3. Let it chill and thicken in the fridge for 30 minutes or so
  4. Top with your favorite nut butter (highly recommended). I toppped mine with almond butter, a date, and shredded coconut.
  5. Note: Add more or less milk depending on weather you want it to be thicker or creamier.