I love coffee! In the summer, usually mid day or after dinner, I like a refreshing glass of iced coffee. I have discovered a very inexpensive way to make a delicious blend. I’m a frequent Aldi shopper. You can find me there at least a couple times a week.
Here’s what I get for my drink.
You can buy this delicious duo for just a bit more then the price of one large iced coffee from a coffee shop! Stok Cold Brew Coffee, it’s in the refrigerator section, and this vanilla almond milk coffee creamer. I fill my glass with ice and then almost to the top with coffee then I top it off with a splash of the creamer. The creamer is sweet so you have to adjust to your liking. An inexpensive, tasty treat! Enjoy
I’d like to share my anti-inflammatory juice recipe. I just turned 50 this year and boy am I feeling it. I’ve been making little changes to help me feel better and have more energy. I’ve started weight watchers earlier this year, down 10 lbs, yay, and I’ve been walking everyday, trying to reach my daily 10,000 step goal, I’ve upped my vitamin intake and I’ve been changing my diet. I do cheat sometimes but hey, I’m a work in progress.
I’ve been researching inflammation, I have some areas in my body that have issues. I have tendinitis in my shoulder, carpel tunnel in my wrist and planters fasciitis in my heel. Im a hot mess at bedtime with the medical brace’s I have to wear lol! I’m under treatment with my doctor but I do think a healthy diet can also help with these kind of issues. So I’m juicing.
I have been keeping fresh vegetables on hand, washed, cut up and stored in bags in the refrigerator. This makes it very easy when it’s juicing time.
Here’s one of my anti-inflammatory recipes:
Spinach (I was out)
I use my at least 10 year old Jack Lalanne juicer. It still works like the day I bought it.
I juice everything except for the turmeric. I use a whisk to mix in the powder afterward.
You can drink it just like this or…
I like to kick it up a notch with sparkling water. It makes it more like a special drink then just gulping down the juice.
Either way, there are many healthy benefits to juicing. Drink up!
I make sun tea a lot in the summer. I thought I’d try adding some peaches this time. We also use Monk Fruit as our choice of sweetener. It’s low carb and has zero calories. It’s very sweet.
I used about a cup of frozen peaches and 8 tea bags. This is a two quart pitcher. I filled it with cold water, leaving a little room for the simple syrup.
I sat it in the sun for about six hours. Today was warm but it’s even better when it’s hot out!
While it was brewing in the sun, I made Monk Fruit Simple Syrup.
I brought one cup of water and one cup of monk fruit to a boil and then turned down to a simmer. Then I added a pinch of xanthan gum to help thicken. Stir until all is dissolved and then remove from heat.
Add The simple syrup to the tea and stir. You’ll have to test to see how much syrup you want. We use one cup for two quarts.
I like to put ice cubes in the tea that I make from tea. Freeze tea and place cubes in a bag and store in freezer. It keeps tea from tasting watered down.
The peaches gave the tea a great flavor. I’m thinking next time I’ll try raspberries.
I am a huge coffee lover! This is by far the best way to make a perfect, delicious cup of coffee, it tastes so rich and smooth.
Here’s my take on it:
First, use whole beans. They make a huge difference in the flavor. The coffee tastes so fresh! I love the taste of Peet’s, you can use your favorite.
Grind the beans right before you brew them. Most recipes call for coarse grounds but I prefer mine fine. I use a heaping tablespoon of beans per cup. We like strong coffee.
You need a pot with a long gooseneck spout. This helps the water to pour sparingly and slowly over the grounds. I use an electric teapot that has the perfect coffee temperature setting. You can also use the stovetop but a long skinny spout is necessary for pour over.
Start pouring water over grounds in a slow circular pattern.
When you do the first pour, the water soaks the grounds. A “bloom” will form. Once the bloom forms, stir gently. This releases gases and starts the drip. Slowly keep pouring then waiting for the water to drain until the caraf is filled.
Let all the water drip through then remove the filter basket.
Pour and Enjoy!
This coffee takes some effort but it is so worth it!
One of my favorite fruits is watermelon! I have it nearly everyday in the summer time. I like it plain, with a pinch of salt or with feta cheese and mint leaves cut up in a bowl, it is amazing. Another way I like it, especially on a very hot summer day is as a slushy drink!
I cut the watermelon up in chunks and put it in the freezer until firm NOT frozen, about 15-20 minutes will do. You could mix the watermelon with ice in the blender but I feel it waters down the taste.
After the watermelon is firm, place the chunks in a blender with some fresh squeezed lime juice. If your watermelon is ripe and super sweet, you don’t need to add anything else. If you have a watermelon that is less sweet you can add some honey or maple syrup to sweeten.
Of course it makes it more special if you pour it into a fancy glass and add some lime garnish! This is a very refreshing drink for the summer months.
I don’t use much buttermilk, so when I need some I have to make a trip to the store and I use it for my recipe then it usually sits in the refrigerator until it expires and has to be tossed. Well, since COVID19, I’ve been rethinking about how I do things. I’m trying really hard to not be wasteful. I’ve been getting satisfaction from using up everything that I have on hand.
I am trying not to go out unless completely necessary. Last time we went out for supplies I grabbed buttermilk. I’m making my Smokey Pinto Bean soup today with my Mom’s famous cornbread recipe. I will let you in on that recipe as soon as I make it, it’s yummy. I am freezing the buttermilk that I don’t use today for future recipes. Here’s how I’m doing it..
Buttermilk (well obviously)
I start with fresh buttermilk. I’ve read it lasts for up to three months in the freezer.
I chose a one cup measurement for each quart bag. Liquid expands when frozen so whatever container you use, leave room for expansion. I like the baggies because if you freeze them flat, you can stack them and they don’t take up much room.
Mark the bag. I put the date I freeze and the date it should be used by and the measurement and of course what’s in the bag.
I find it less messy if you roll the top of the bag down before you pour in liquid.
Carefully, try to squeeze the air up and out before sealing. Freeze lying flat. When it’s time to thaw, it that’s fast. I sit on counter or you can run the bag under cold water. Watch for my Pinto Bean Recipe coming up soon!
1. Start by soaking whole unbleached almonds in water overnight.
2. Drain water off of almonds and give them a good rinse.
3. Blend 3 cups of water with one cup of almonds. You could do this on larger quantities if you have a big blender.
4. Pour liquid into a large jar using the nut milk bag to catch the pulp.
5. Slowly pull out the bag and give a good firm squeeze to release the milk from the pulp.
6. Pour almond milk into clean jars and store in the refrigerator.
You can add different things to your milk to flavor it. Honey, Maple Syrup, Vanilla…I choose to keep my plain, unsweetened because I add honey to my smoothies.
Homemade almond milk has a tendency to separate, always give it a good shake before serving.
Now for the pulp. Don’t throw it away! There is good nutrients in the pulp. You can throw it in your baking recipes. You can refrigerate it or freeze it. You can also dehydrate it in the oven by spreading it out in a thin layer on a cookie sheet and put in the oven on the lowest setting for a couple of hours until you get a dry consistency. You can then have the option of grinding it into a finer power and you will have almond flour.