Almond Meal from Leftover Almond Milk Pulp

I recently posted how to make almond milk from raw almonds. The recipe leaves water-logged ground almonds (which I'll call pulp) that do not work in recipes calling for almond meal. After doing some research, it turns out you can easily turn the pulp into almond meal (aka almond flour) by dehydrating the almonds. I was able to do so in my oven, and it was very easy. Since it takes a while to dehydrate the pulp into meal, my work method is to put the pulp into the freezer until I've collected several batches after a few rounds of almond milk. I'm excited to try out more recipes that call for almond meal since I'll have plenty of it from now on.

On the left is the pulp, the right is the dehydrated and ground meal:

Almond Meal from Leftover Almond Milk Pulp

Spread the water-logged ground almonds from several batches of almond milk onto a large cookie sheet(s). Set oven to lowest temperature (mine was 170 F) and cook for 7-9 hours, until almonds are dried out and start to stick together in clumps. Remove from oven and allow to cool. Grind up the almonds in a food processor until finely ground. Store almond meal in fridge or freezer to extend shelf life.

Oatmeal Addiction

I'd have never thought I would gush about a basic bowl of oatmeal, but the truth is I've been eating this oatmeal almost daily now for about a month. It's that good. The author of the blog, Kath Eats Real Food, is an oatmeal champion. Check out this link to see how many variations of this oatmeal she's made. And they all look amazing. She uses this basic recipe, and then adds all sorts of creative toppings. I've only tried a few topping combinations and am still satisfied. And yes, the topping featured below uses chocolate chips, but I've eaten many a bowl sans chocolate chips.

Even though in the past I used to eat oatmeal pretty plain, including no sweeteners, I enjoy the slight sweetness provided by the banana here. The banana and chia seeds really help the oatmeal to be fluffy, or whipped, as Kath calls it. Every time I add a dollop of almond butter as one of my toppings, and it's my favorite part.

A plug for Kath Eats blog - I've only been following her for a few months, and she doesn't post many recipes. What I find most helpful and inspiring are her posts about what she's eaten. She eats simply, but has amazing ideas for very healthy, but delicious-looking, meals. These ideas have already helped me to throw more things together in new ways. Check out this post for lunch box (or lunch at home) ideas.

Whipped Banana Oatmeal
adapted from Kath Eats

serves one

1/3 cup old fashioned oats
1/3 cup almond milk
2/3 cup water
1/2 ripe banana, sliced thinly
1/2 tbsp chia seeds
Pinch of salt
1/4 tsp. vanilla extract (just add a few drops, no need to measure)

toppings: almond butter (or other nut butter), fresh or frozen fruit, dried fruit, chocolate chips, granola, chopped nuts, hemp seeds, ground flax seeds, coconut, cottage cheese, pureed pumpkin, etc.

To a small saucepan, add oats, almond milk, water, banana slices, chia seeds, and salt. Heat over medium heat until it starts to boil. Use a spoon to stir and whip up the oatmeal, really just make sure the banana gets broken up. Allow to cook a few minutes more until it reaches desired thickness. Pour into a serving bowl and stir in vanilla extract. Add desired toppings and enjoy.

Sauteed Asparagus

Here's another super simple preparation, but the kind that is fabulous, easy, and requires little time (meaning, oh yeah, I made the main dish, but forgot the other stuff). Spring is asparagus season. Store asparagus standing up, cut side down, in a cup of water. They stay perfectly fresh that way for a long time.

If you have a cast iron skillet, use it. It gives a hint of grilled flavor. I have made this without a cast iron skillet, and the asparagus still tasted great. Just have the pan hot enough (you might need medium high heat) so that the stems can brown a little.

Sauteed Asparagus

1 bunch asparagus, woody stems snapped off, cut into inch-long pieces (optional)
splash olive oil
coarse salt (kosher salt works well)

Heat a skillet (preferably cast iron) over medium heat. Add a splash of olive oil and the asparagus. Sprinkle with coarse salt. If using whole spears, allow to cook for a few minutes before turning. If using cut up spears, stir them more often - every minute or so. Asparagus are done when bright green, still retain some bite, but are starting to get tender.

Meyer Lemon Cardamom Crepes

Like the shortbread cookies in the last post, the flavor of these crepes is subtle but delightful. Meyer lemon could be substituted with regular lemon, but then the lemon flavor will be more prominent, which is not a bad thing. I thought the crepes were a little too sweet, so next year when I make these again, I'll probably try half the sugar.

Meyer Lemon Cardamom Crepes
adapted from Fahrenbite

4 Tbsp butter
1 1/2 c. wheat flour
4 Tbsp granulated sugar
1/4 tsp. salt
1/4 tsp. cardamom
2 c. almond milk
3 eggs
1 Meyer lemon, zested and juiced (use only half the lemon for the juice)
1/2 tsp. vanilla extract

Melt the butter in a crepe pan or other non-stick pan, making sure not to let it burn. Let the pan cool.

Mix the flour, sugar, salt, and cardamom in a big bowl. Add the milk, little by little and stir vigorously to get rid of any lumps. Add the eggs and stir. Add the melted butter from the pan, lemon juice and zest, and vanilla extract and stir.

Reheat the greased pan at medium-high. When the butter is sizzling, hold the pan with one hand and pour the batter into the pan with the other. Hold the pan at an angle when you pour the batter and slowly move in a circle to make a very thin crepe. Add little drops of batter if there are any holes in the cooking crêpe where needed.

Flip over the crepe with a spatula when light brown edges are showing. Cook for approximately 10-15 seconds on the other side.

Place the cooked crepe on a plate, with foil to cover to keep warm until served. Enjoy with desired toppings (fruit or Meyer lemon curd tastes great!)

Lemon Lavender Shortbread

More Meyer lemon love - this recipe works with lemons or Meyer lemons. The lavender (use culinary grade) adds such a delicate, sophisticated flavor and aroma. Shortbread isn't the type of treat I gravitate towards, but I'm not sure why. These cookies are delightful and pretty.

Lemon Lavender Shortbread
from Pastry Affair

1/2 cup (113 grams) butter, room temperature
1/3 cup (45 grams) powdered sugar
Zest of 2 lemons, divided (or Meyer lemons)
1/2 teaspoon lavender buds, ground or chopped finely
1 teaspoon vanilla extract
Pinch of salt
1 cup (125 grams) all-purpose flour
2 tablespoons granulated sugar

Preheat oven to 350 degrees F.

In large mixing bowl, beat together the butter, powdered sugar, zest of 1 lemon, lavender, vanilla, and salt until the mixture looks like a coarse sand. Mix in the flour until the dough comes together.

In a small bowl, mix together the remaining lemon zest and granulated sugar with your fingers until fragrant. Set aside.

On a lightly floured surface, roll out shortbread un 1/4-inch thick. Sprinkle on the lemon scented sugar and lightly press it into the shortbread with the rolling pin. Cut out shapes and transfer to a baking sheet. Bake for 8-10 minutes.

Vanilla Coconut Popcorn

When I was in high school, I used to say my favorite foods were onions (in stuff, not raw), black licorice, and popcorn. Still love all three, though I might have to add a few more items to the list. I'm so excited to have discovered a few new ways to prepare popcorn lately (maple-glazed). Scrumptious!

I was skeptical about coating the popcorn with coconut oil, but with the vanilla and honey, this all worked together beautifully. I haven't tried using butter to coat, but the original recipe says either one will work. I knew butter would be delicious, but I wanted to branch out. The added coconut flakes were good, but for some reason I couldn't taste them that much. Not sure if that was just me, but in the future I might leave out the flakes. Also fine flakes would probably mostly collect at the bottom of the bowl, as the large flakes tended to do that too.

Vanilla Coconut Popcorn
adapted from Greens and Seeds

1 T. coconut oil
1/2 c. popcorn kernels
1/4 c. large flake coconut (if using fine-flaked, use a little less)
2 T. butter or coconut oil
2 T. honey
1 tsp. vanilla extract
salt to taste

Heat 1 Tbsp. oil and 2 or 3 of the corn kernels in a large, heavy bottomed pot over medium or medium high heat. When the kernels pop, add the rest of them to the pot and cover. Shake the pot every 10 seconds or so until you don’t hear any popping for about 10 seconds. Remove from the heat and let sit until it finishes popping. Pour into a large bowl.

Place the coconut in a small skillet over medium low. Toast the flakes until they turn a bit brown and fragrant, 2-3 minutes. Don’t let them burn. Toss into the bowl with the popped popcorn.

In the same skillet, heat the butter or 2 Tbsp. coconut oil until melted. Add the honey and vanilla and stir to combine. When it starts to bubble, turn off the heat. Pour over the popcorn and toss to coat.

Roasted Spring Panzanella

Panzanella (bread salad) is amazing. I've only had it a few times (see Summer Panzanella), but seriously gobble it up each time. This version uses roasted vegetables instead of raw and chickpeas for some protein. I used artisan whole wheat bread from this recipe.

Roasted Spring Panzanella
adapted from The First Mess

For the salad:
2-3 cups roughly cubed stale bread
2 tbsp olive oil, divided
2 cups cooked chickpeas
2-3 leeks, tough greens and roots trimmed away
1 small red onion, peeled and quartered
4-5 stalks kale (tuscan or curly)
2-3 radishes, thinly sliced
chopped chives for garnish
salt and pepper

For the dressing:
1/4 cup chopped chives or 2 Tbsp. chopped green onions
3 tbsp white wine vinegar
splash of water
2 tsp dijon mustard
salt and pepper
1 tbsp raw honey or maple syrup
1/3 cup olive oil

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

On one sheet, toss the cubed bread with 1 tablespoon of the oil and season to your liking. Once all of the bread is coated, slide the sheet into the oven. Bake for about 13-15 minutes or until bread pieces are deep golden brown. Set aside.

Cut the trimmed leeks in half down the middle, lengthwise. Rinse them thoroughly to remove any grit between the layers. Place them on the other lined baking sheet. Place the quarters of red onion on the sheet as well. Toss the vegetables on the sheet with the remaining tablespoon of oil and some more salt and pepper. Slide the sheet into the oven and roast for about 20 minutes or until the vegetables are browning and getting tender. Toss the kale leaves onto the sheet in the last 5 minutes if you like, or leave them raw. Allow vegetables to cool slightly.

While vegetables are roasting/cooling, make the dressing: Combine all of the dressing ingredients in a blender or food processor. Mix or pulse everything until a pale green and creamy mix is achieved. Taste it for seasoning, adjust if necessary and set aside.

In a large bowl, combine the chickpeas and toasted bread. Chop up the leeks, red onions and kale into bite size pieces and toss them into the bowl as well. Season the whole mix with salt and pepper. Pour the dressing on top (you might have a bit extra). Toss everything together to combine. garnish the salad with chopped chives and sliced radishes. Serve immediately.