Almond Cheese
Oct05

Almond Cheese

Fermentation Stage – Beginner… Since I’ve been going on about how home made Almond milk is so much nicer than store bought, I’ve also been asked what to do with the Almond pulp and the answer is of course… MAKE CHEESE! It’s a great dairy free alternative and you can add pretty much anything to it. If you want a richer cheese and don’t want to make milk then use the whole almonds, but as far as...

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Home Made Almond Milk
Sep11

Home Made Almond Milk

So Easy, so delicious! Having tasted store bought I was not really taken with Almond Milk – a bit powdery and a bit erm – bland? BUT – Make it yourself and you can choose the consistency and the ‘creaminess’ and now I know what all the fuss is about. Not only is it LUSH, I will happily drink a glass of this as a milk substitute without wondering why healthy stuff after all these decades still...

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Japanese Vegetable Spiralizer /Spiral Slicer
Sep04

Japanese Vegetable Spiralizer /Spiral Slicer

As a person that gets very bored of vegetables ‘straight up’, I decided to have a look around to see how I could make things a little more interesting. Apparently all you need are some specialist slicers for making vegetables into noodles so let’s give it a go. After reading many reviews and watching YouTube videos – I decided to cut out the middle men and just go straight to the exotic vegetable art and noodle...

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Eating Raw – Changes I have noticed in 2 weeks
Aug25

Eating Raw – Changes I have noticed in 2 weeks

I’ve been eating probably 90% raw food for the last two weeks a minimising dairy to a small amount of yoghurt in my smoothies and milk in my tea… well I am British! Given that ‘mostly raw’ is a club that I used to be part of and I’ve always had a super juicer, the transition has not been difficult at all – but I have not cut out dairy or gluten before for longer than 4 weeks. If anything I am still...

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Cashew Cream vs Dairy Cream
Aug24

Cashew Cream vs Dairy Cream

When it comes to going dairy free, the things I would struggle with giving up most are a nice tall glass of milk, cheese, creamy sauce on pasta or steak (sorry!), or a nice cholesterol laden dollop of cream on my dessert, so I thought it was time that I tried to make some dairy alternatives to all of the above that also satisfies my need for gourmet… So this week I am going to attempt some Cashew Cream then use it in some cooked...

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