Luckily making your own fresh,
pure milk at home is quick and simple.
Not exact matches
A little note: Some of my four preferred companies sell a number of products and whilst I'm sure they're all
pure and delicious, I have not seen them all nor reviewed their ingredients so please note my support
at this point is solely for the almond
milks.
The organic coconuts hand - selected
at the peak of ripeness and processed naturally without any preservatives or chemical additives to bring you the
purest organic coconut
milk on the market.
I got to play with 6 fluffy Great Pyrenees puppies over on the Primal Pastures farm; enjoy the tastiest honey lavender goats
milk latte
at The Press Espresso in Temecula, CA with Kelly Brozyna (her Cookie Club sounds AMAZING); craft the 1st prototype for the collaborative skincare product I'm working on with Primally
Pure (my skin LOVES it and I can't wait to share more); and then drive to Malibu to attend a fun Expo West kickoff party hosted by Mark Sisson
at his home.
I marveled
at a recipe laconically titled «cream», an ersatz of
pure cream using bread,
milk and cornstarch.
Ingredients: 2 cups whole, raw, organic
milk from grass - fed cows 1 cup organic cream, raw is best, but
at least not UHT (ultra-pasteurized) 3 egg yolks from pastured chickens (I don't recommend store - bought eggs be eaten raw) 2 TBL, or to taste, real maple syrup 2 tsp
pure, organic vanilla extract Pinch of cinnamon and nutmeg OR pumpkin pie spice Dash of unrefined sea salt
1/2 cup Arborio rice 4 cups
milk (both whole and reduced - fat have worked for me) 1/4 cup sugar 1/2 vanilla bean, split (or 1 teaspoon
pure extract, added with almond
at the end) 1 bay leaf 3/4 teaspoon almond extract
For the Filling: 24 ounces cream cheese, softened
at room temperature 1 1/4 cups creamy peanut butter 1/2 cup granulated sugar 1 14 - ounce can sweetened condensed
milk 4 large eggs,
at room temperature 1 tablespoon
pure vanilla extract 1/4 teaspoon salt 12 fun size snickers, finely hopped
Bittersweet Chocolate Souffles room - temperature butter, to coat the ramekins 4 teaspoons coconut sugar 6 eggs,
at room temperature 1 teaspoon fiori di sicillia extract (or
pure vanilla extract) 1/2 cup coconut cream from a can of coconut
milk * (or heavy cream) 6 ounces dark chocolate, chopped (I used 72 percent, but use the intensity you prefer)
Ingredients (yields 8 muffins) 1/2 cup coconut flour 2 scoops vanilla whey protein powder 1 1/2 tsp baking powder 1 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt 1 tbsp coconut oil,
at room temperature 2 large egg whites 1 tsp vanilla extract 1/2 cup plain nonfat Greek yogurt 1 tbsp
pure maple syrup 1/2 tsp vanilla extract 1/2 cup unsweetened cashew
milk 1 cup carrots, freshly grated
I love using 100 %
pure Aroy - D coconut
milk (no additives) in this pudding which I buy
at a local Asian Grocery for 99 cents per small 8.5 oz carton, but you can also order it online.
2 cups all - purpose flour 1 tsp baking powder 1/2 tsp ground ginger 1/4 tsp salt 1 tsp orange zest 1 stick (8 tbsp) unsalted butter,
at room temperature 2/3 cup granulated sugar 1 egg 2 tbsp
milk 1/2 tsp
pure vanilla extract 1/4 cup fresh orange juice 1/2 cup sweetened shredded coconut
Muffin Ingredients 2 1/2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) unsalted butter,
at room temperature 1 1/2 cups sugar 3 large eggs,
at room temperature 1 1/2 teaspoons
pure vanilla extract 8 ounces sour cream 1/4 cup
milk 3 cups (1 1/2 pints) fresh blueberries, stems removed (Omit for crumb cake muffins)
Chocolate Cupcakes: 1 cup plus 2 teaspoons Wheat Flour or White Wheat Flour 1/4 teaspoon Baking Soda 2 teaspoons Baking Powder 1 cup Cocoa Powder 1/4 teaspoon Salt 3 Tablespoons Butter, softened 3 Tablespoons Applesauce 1 3/4 cups Coconut sugar 2 Large Eggs
at room temperature 2 teaspoons
Pure Vanilla Extract 1 cup 2 %
Milk or Almond
Milk
Featuring
pure maple syrup, fresh ginger and a touch of coconut
milk, this naturally sweetened glaze will leave no one
at the table missing their marshmallows.
2 Large Eggs
at room temperature 3/4 cup Coconut or Almond
Milk,
at room temperature 1/3 cup Coconut Oil 3/4 cup Water 3 Tablespoons Applesauce 2 Tablespoons Coconut Sugar 1/4 teaspoon Salt 4 teaspoons Baking Powder 1 1/2 teaspoon
Pure Vanilla Extract 1 Tablespoon Cinnamon 1 3/4 cups White Wheat Flour Optional: 1 Tablespoon Flaxseed
For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole
milk,
at room temperature 6 large egg whites (3/4 cup),
at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons
pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.
Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole
milk,
at room temperature 6 large egg whites (3/4 cup),
at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons
pure vanilla extract 1 pound best - quality white chocolate, melted and cooled Preheat oven to 350 degrees.
Chocolate Cookies: 1/2 cup unsalted Butter or Earth Balance Butter,
at room temperature 1/2 cup Powdered Honey or Maple Sugar 3/4 teaspoon
Pure Vanilla Extract 1 Tablespoon
Milk (we use almond) 1/2 cup Cocoa 1/2 teaspoon Sea Salt 1/4 teaspoon Xanthan Gum 3/4 cup White Rice Flour (plus more for rolling out)
2 cups all - purpose flour 1 tsp baking powder 1/2 tsp ground ginger 1/4 tsp salt 1 stick (8 tbsp) unsalted butter,
at room temperature 2/3 cup granulated sugar 1 egg 2 tbsp
milk 1/2 tsp
pure vanilla extract 1/4 cup jam (whatever flavor strikes your fancy)
-- Soy or Rice / Quinoa
milk instead of Almond
milk — Canned 100 %
Pure Pumpkin instead of the bananas — Substitute whole oats for some of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes about 20 - 25 minutes
at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup for more of a snack and less of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!
* 1 1/4 cups plus 1 teaspoon sugar (I used turbinado sugar) * Finely grated zest of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1 tablespoon baking powder * 1 teaspoon salt * 2 large eggs,
at room temperature * 1/2 cup canola oil (I used melted coconut oil instead) * 1 cup Homemade Cashew or Almond
Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla ext
Milk, or store bought (I used homemade Almond
Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla ext
Milk; you may use dairy
milk if you like) * 2 teaspoons pure vanilla ext
milk if you like) * 2 teaspoons
pure vanilla extract
For the cake: * 2 1/2 cups light spelt flour or 1 cup einkorn flour and 1 1/2 cups light spelt flour * 2 1/2 teaspoons baking powder * 1/2 teaspoon salt * 1/2 cup (1 stick) butter,
at room temperature * 3/4 cup maple syrup * 3 large eggs * 1 1/2 teaspoons
pure vanilla extract * 1 teaspoon
pure almond extract (I omitted this and added more vanilla extract) * 1 1/4 cup coconut
milk * 1/2 cup unsweetened shredded coconut
But the recipes are legit:
at once sophisticated and rigorously raw, they range from quick and easy
milks, juices and items from
Pure Food and Wine's family meal (that's the staff meal, in non — restaurant speak) to intriguing dishes off the restaurant menu.
For the Dough: 2 3/4 cups plus 2 tbsp all - purpose flour 1/4 cup granulated sugar 2 1/4 tsp (1 envelope) active dry yeast 1/2 tsp salt 2 oz unsalted butter 1/3 cup whole
milk 1/4 cup water 2 large eggs,
at room temperature 1 tsp
pure vanilla extract
It will work by levying a new tax on the producers of drinks containing
at least with 5 grams of sugar per 100mls of liquid, although «
pure fruit juices» and
milk - based drinks will be excluded and the levy will not affect small producers.
SERVES: 2 NOTES: Reishi sources for your
at - home calm down parties can be found here and here;) 1 1/2 tablespoon raw cacao powder tiny pinch of sea salt 1 teaspoon reishi mushroom powder 2 tablespoons
pure maple syrup 1 cup full fat coconut
milk 3/4 cup filtered water Combine the cacao, salt, reishi powder, maple syrup, coconut
milk, and water in an upright blender.
Ingredients: eggnog, skim
milk, active dry yeast, all - purpose flour, whole wheat flour, unsalted butter, granulated sugar, sea salt, white vinegar, eggs, orange zest,
pure vanilla extract, brown sugar, cinnamon, nutmeg, cranberries, icing sugar Get the full recipe
at globaldish.ca
Apostle Whey Cheese (20 mins from Bellevue) Award - winning, hand - made cheeses, prepared onsite using vegetarian rennet
at this family farm from
pure milk produced by a contented herd of Jerseys and Friesians.