How I Make My Cashew Milk


I like making cashew milk at home because I want to feed my family with healthy alternatives. In case you have never tried cashew milk, the first thing I will tell you about it is that it is entirely free of cholesterol and saturated fats. For those trying to go vegan, this is a healthy choice and very easy to make.

Of course, instead of making your cashew milk at home, you can easily purchase it from the store, but I would not recommend it. The thing is that the vegan milk sold at the supermarket is loaded with preservatives for prolonging shelf life, so they are not as healthy as you may think them to be. I prefer making my cashew milk at home, and while doing so, I know for sure that nothing I do not approve of will go into the recipe.

You may wonder by now how I can make this type of milk at home since it sounds like such a time-consuming process. The simplest answer is that I don’t work hard to obtain the milk I love so much. I use a nut milk maker, which is quite an excellent device seeing that it does all the work for me.

The best part about cashew milk is that you do not have to strain it after you are grinding the nuts into a fine paste and mix it with water (the machine takes care of everything for you). Cashew milk is very creamy and delicious. You can consume it cold on hot days and enjoy extra energy for all your waking hours.

There are significant advantages to not having to strain the milk. All the healthy fiber and minerals are kept inside your vegan beverage, and you will enjoy all the benefits. Did you know that cashew milk has no sugars? Your sugar levels are safe, and you will not suffer any unpleasant sugar spikes throughout the day.

Now let me tell you how I obtain my cashew milk. First, I leave the cashews to soak in water for at least four hours inside the refrigerator. After that, I strain all the water and rinse the nuts with cold water. For one cup of cashew nuts, I pour two cups of water inside the nut milk maker. I press the button, and within two minutes, I have made the primer for my cashew milk. I add two extra cups of water, a bit of honey, and cinnamon because I love the taste. I blend everything in the nut milk maker, and then I pour the content in a glass bottle.

This milk can be kept in your fridge for at least three days without spoiling. If you get a larger nut milk maker, you can make more of it and enjoy it every day. I find this type of machine a great addition to the kitchen tools I cannot live without.



Cleaning Tips that Have Helped Me Through and Through



I have learned the hard way how taxing it can be to try to keep your house clean when you have two kids running amok and no help whatsoever. But the good news is that I made it and that only happened because I have learned a few cleaning tips along the way that have proved to be solid gold. Here are some that I think may help you with your daily cleaning, too.

Kitchen cabinets are a pain to clean, especially around the handles, and it is pretty easy just to overlook them until gunk accumulates so much that you have no other choice but to start scrubbing, and scrubbing, and scrubbing… Here is a small tip you can use to clean the gunk from your kitchen cabinet without feeling like you have just been condemned to years of hard labor.

Mix one part coconut oil with two parts baking soda, until you obtain a paste. Use your hands to rub the paste all over the gunk filled areas. Make sure that the paste gets into all the nooks and crannies since this is paramount for obtaining excellent results. Now grab a toothbrush and rub the entire surface. The paste will peel and leave nothing but clean surface behind. Only a bit of scrubbing is needed, and all the gunk will remain stuck to the creamy paste.

One thing in any home that is tough to clean is the shower. The walls remain so spotted after each time you take a shower that the idea of having to wash them all the time seems like such a time-waster. What I found to be easy to use with maximum results is spraying a non-wiping substance all over the walls. You do not have to scrub; you do not have to wipe; you do not have to do anything. You just walk away, and your shower will be clean and nice looking, like never before.

I now want to take you to the kitchen again and tell you about a solution I use for cleaning the oven. I mix baking soda with water until I obtain a paste and then spread it on the bottom of the oven where all the grease and gunk accumulates. I must admit that I have always found cleaning the oven a difficult task, but not ever since I discovered this method.

The paste must sit on the dirty surface for several hours. After that, you just need to wipe it clean and enjoy a great looking oven that is just ready to use again. The best part about this is that I do not have to use any chemicals since I want to maintain the air in my home chemical free so that my kids can grow up healthy.



Quick Quesadillas with Sour Cream


Quesadillas are so often served at our table that I am starting to think that they are soon to become full-fledged members of the family. The thing is that my kids love eating quesadilla so much that I must make them quite regularly. It appears that the variety they like best is the one matched with sour cream. I must say that I personally enjoy the combination, as well, since the sour taste makes the meat and cheese combination from the quesadilla more palatable.

There is also another benefit that you may not know about; the calcium in sour cream traps the fat from meat and cheese and it does not allow it to get absorbed in high amounts by your body. So, you may say that this is a slimmed down version of the famous Mexican recipe. But, let me tell you about some really tasty recipes of quesadillas with sour cream.

I will start by saying that I do not usually have a lot of time at my disposal to put together breakfast. So I need to move fast and, since quesadillas are on the morning menu more often than not, I decided to get myself a quesadilla maker. It is really a breeze how fast this cooking appliance works. I only need to assemble the quesadillas using ingredients I have readily available in the fridge (I always stock on tortillas), and the machine takes care of the rest. My quesadilla maker helps me put together a fast breakfast that is filling, and also tasty and healthy.

A simple recipe I make is called sour cream chicken quesadilla. When I place the first tortilla on the cooking plate of the quesadilla maker, I make sure to paint it with sour cream. Then I spread some lettuce mixed with sour cream, followed by strips of fried chicken. I pour a generous amount of sour cream on top, and I paint the other tortilla with the same ingredient before plopping it on top of everything. So, this recipe works fine without extra cheese, and it will be lighter in calories, too.

If you do not like to cook the sour cream directly into the quesadilla composition, here is another thing I do. I make a sour cream dip, using about 3 ounces and a half of sour cream, the juice of a lime, a bit of coriander, and salt and pepper. I make quesadillas as usual with the quesadilla maker, but I dip them in the sour cream dressing obtained this way, for an extra yummy factor.

You can also top your quesadillas with some cilantro sour cream sauce for a great combination. I use my food processor to mix sour cream with cilantro and lime juice until I get a nice smooth puree. I spread it over my quesadillas, and my entire family gobbles them down without a problem. This recipe also works great for a party.


A good alternative you can also find here

My Favorite Thanksgiving Recipes



Thanksgiving is a great occasion for the entire family to get together and have fun while sitting around a nicely decorated table on which the host usually places all kinds of delicious foods. Since my husband is away most of the time, and only on weekends and on such special occasions gets to sit with us, I want to make every meal of this kind special. Of course, we also have guests, but it is mostly my family I want to have close on Thanksgiving’s Day.

This blog post will be all about my favorite Thanksgiving recipes, and I sincerely hope you will find a few that you would love to try, too. I will start by saying that I am not a complicated person when it comes to this, and I do appreciate the classic menu for this special festivity. That being said, turkey and pies are never amiss from the table. But let me take you now through all the recipes I do prefer.

I will not bore you with the same recipe for the turkey that you most probably have heard already from your mom, your aunt, TV’s cooking shows and the local newspaper. But I would like to sit down and have a serious conversation about gravy. While, in its essence, the sauce may not sound like a complicated thing to do, it is a bit tricky. Here is my take on the matter.

For the gravy, you will need the juice from the turkey pan, a bit of white wine (dry, keep in mind), 4 tablespoons of butter (unsalted), half a cup of flour, five cups of turkey broth, one teaspoon of salt, and a dash of black pepper (or more, if you like it hot). First, trim the pan juice of fat, by leaving it aside for several minutes. Pour the wine into the roasting pan, and stir to get all the remains from getting stuck to the pan. Add butter, wait for it to melt, and then sprinkle the flour. Stir while waiting for the gravy to turn golden, and then pour the broth and the juice set aside. Add salt and pepper and make sure to strain the gravy before serving.

As far as the pies go, I am the kind of person who prefers pumpkin pies. I prefer baking individual pies so that everyone has. I just like the effect of pie on plate just too much, I think. Since I have a sweet tooth and my family does, too, I also serve a pie crust. Another thing that I never forget about is a cranberry sauce; I just get cranberries from the store and boil them down with sugar and orange zest. It works great for adding on sandwiches the next day, too.



3 Fun and Scary Recipes for Halloween



No one can say that I’m not a good mother. I like to think that I am. The only thing anyone might have against me when I say this, though, is that I enjoy creating some frightful recipes for Halloween. Joke aside, my two lovely kids enjoy getting scared by strange eyeballs floating in sauce, and they are practically the ones asking me to cook all kinds of ‘scary stuff’ when Halloween is around the corner. Since I like to cater to the preferences of all members of my family, I always come with a combination that I know will be to my kids’ liking, as well as my husband’s.

A plate of appetizers is sure to get the conversation started when we have guests, so one of my favorite recipes for Halloween is what I call Bocconcini Eyeballs. For this recipe, I use Bocconcini cheese balls, and large green olives cut into disks and thin slices of prosciutto. On a large plate, I place the cheese balls, and I decorate each of them right in the middle with half an olive stuffed with pimento. After that, I wrap each ‘eyeball’ in a slice of prosciutto. The effect is guaranteed; everyone will be shocked, but they will all want to try a Bocconcini eyeball. I pair this with a very red salsa sauce that I bring as close to looking like blood as possible.

My husband is crazy about deviled eggs, so when Halloween is around the corner, I hurry to prepare this all time favorite of his. Of course, I put a spin on it, or otherwise, I fear that the special occasion will just go unnoticed. Like for any other deviled egg recipe, I boil the eggs hard. I took the yolks out, and I clean the whites to the best of my ability. I mix the yolks with mayonnaise and mustard until I obtain a smooth texture. Salt and pepper are added as you see fit.

To make them scary enough for Halloween, I use black coloring mixed with mayonnaise, and I use this mix to paint the deviled eggs – once filled with the yolk mixture – so they look just like jack-o-lanterns. Even those they look pretty wicked, staring at you from the plate, I guarantee they are delicious.

For my kids, I am always putting a spin on a dessert they like. For Halloween, therefore, I make mummy cakes! I make cakes following the simplest recipe I can find, and I model little cakes in the shape of coffins. I decorate them with ganache in such a manner that it looks like on each little coffin cake there is a mummy. Needless to say, my kids are crazy about this scary dessert.