Grilled Red Cabbage with Tahini Sauce

Red cabbage is one of my favorite foods on the aesthetics scale.  It has the most amazing color and texture on the outside, and then when you open it up the intricacies of the layers gives a whole different surprise.  

I had this left from a cleanse I just did.  The bitterness of the cabbage goes really well balanced with a warm smokiness from a grill, so I cut it into wedges, rubbed some olive oil on each side, and grilled in a grill pan until warm through and just starting to get tender (about 10 minutes each side, longer if you want it more tender).

To top it off, I made a simple tahini sauce (which you can also use in homemade hummus).   The bright nuttiness was a nice compliment to the warm cabbage.

This would be nice topped with a crunch, like toasted sesame seeds or nuts.  Or for an extra kick, a hint of cayenne pepper added to the sauce would be fun.

Tahini Sauce:
1 tbsp Tahini
1 tbsp Olive Oil
1.5 tsp Lemon Juice
1/2-1 clove minced Garlic
Salt to taste
Cumin to taste
Chopped Fresh Parsley

Use and Reuse: Almond Hummus

I loved making almond milk over the weekend (shout out: way to go Mom and Dad for learning how to make it, and for making a fresh batch last night!), but didn't think about the fact that the process would yield both delicious nut milk and a bunch of ground nut pulp.  I wanted to do something to make use of the almonds to make sure they didn't go to waste.  The result: almond hummus! Here's how...

Nut Pulp Hummus

Inspired by My New Roots

Ingredients

1 small garlic clove

2 tablespoons tahini

Juice of 1 lemon

5 tablespoons water

1 teaspoon olive oil

Salt, pepper, spices to taste

1.  Mince garlic by pulsing in the food processor a few times.

2.  Add tahini, lemon juice, water, olive oil, salt, pepper, and other spices if you like (I used a small pinch of cumin and a small pinch of cayenne).  Process for a few seconds until combined.

3.  Add nut pulp gradually, processing with every few spoonfuls added.  If the texture seems to dry and crumbly, add more water/olive oil until the texture smoothes out and is to your liking (it took me another drizzle of oil and 1-2 tablespoons of water).

We enjoyed the hummus tonight as a snack while waiting for dinner to cook, scooping up the deliciousness with carrot and red pepper sticks.  I would also love this spread on toast with avocado for a light lunch!

Zara Fall/Winter Sale

One of our favorite go-to's is having their fall/winter sale right now - check it out! 

Homemade Almond Milk

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I have been an almond milk aficionado for a few years now.  I have almost exclusively used almond milk instead of cow's milk for baking, drinking, cereal, oatmeal, hot chocolate, coffee creamer... you get the idea.  I love the clean slightly nutty taste, and find that I digest it much more easily than cow's milk. I have also noticed my skin has improved since making this switch! Bonus!

I finally made the leap and made my own almond milk over the weekend.  It turned out great, and was beyond simple.  Here's how...

Homemade Nut Milk 

Makes 4 cups

1. Cover 1 cup of almonds (or choose any other nut or seed you like!) with water, soak 8 hours.

2. Rinse soaked nuts/seeds thoroughly.

3. Combine soaked nuts/seeds with 4 cups water in a blender.  Blend approximately 3 minutes, or until the liquid is white and milky, and the nuts/seeds have been broken into very small pieces.

4. Strain using a nut milk bag, cheesecloth, pantyhose, anything with small pores! I used cheesecloth over a fine strainer, and it worked great.

5. Refrigerate and enjoy! 

(keeps 3-4 days)

I love how this recipe can be adapted to any nut or seed.  It is also easily adapted for quantity.  If you know you won't go through 4 cups of milk, decrease the quantity! Just keep the ratio of nuts/seeds to milk 1:4.  I plan to make 2 cups of milk every few days, using 1/2 cup soaked nuts and 2 cups water.

More fun ideas using homemade almond (or nut/seed of your choice!) milk to come.  

Have a great week!

Vail Happenings

   

S has been in Vail, skiing up the mountain with the family (don't worry, L gets her chance in March :)  

Here are a few iPhone photos from the trip so far.  The view from the mountaintop is absolutely stunning, and can make you forget anything bad in the world exists.  We also got a few hours of snowshoeing in, what a create way to experience the calm of the Rocky Mountains!

Brandied Cherries

This summer we took the best of the summer sweet cherries and preserved them for enjoyment throughout the year.  We cleaned and pitted the famous cherries from Traverse City, let them boil in a mixture of brandy, sugar, citrus, and spices, and canned in sterilized mason jars.

So far, the cherries have been well utilized and loved on white chocolate mousse and vanilla gelato.  Next step: homemade Manhattan cocktails using the juice from the jar and a cherry as garnish.  Why not keep celebrating with a special drink after the end of the holidays?  Or at least they will continue to make the perfect bar garnish!

Hoping the beginning of your new year has been full of hope and goodness :)

2013

We want to say a huge Thank You for reading & staying with us this past year.  Here's to another great year! Wishing you all the best that 2013 could possibly bring.

- Stephanie and Lauren