If you are needing holiday inspiration….
This might not be the best place to find it. What a year it has been and continues to be. Anyone else feeling like the year 2023 kind of yanked the rug out from beneath their feet too or it is just me? It hasn’t been all bad or hard, but it feels like those things have been relentless. So instead of delving into that, I am going to share a recipe from a newsletter from years gone by that might be a fun thing to try out. I have no idea who is actually reading any of this but in case you find yourself in this tiny corner of the internet and want to try out a dairy free alternative to some of the richest beverages this time of year has to offer, read on friend.
Originally sent out in my December 2017 (wow, it’s been a while!)
This time of year can be filled to the brim with sweets and snacks, meals and desserts that are delicious but might not end up making you feel that great when you've finished eating or drinking them. You know that I'm a huge fan of water and staying hydrated as much as you can with it, but it can be nice to have a healthier alternative of a holiday staple to indulge in during this season. I'll keep this newsletter short and sweet (literally!) so that you can give this beauty a try and maybe start a new tradition. Here's how you can make a homemade, healthier, and plant based version of a holiday favorite:
Nut Milk, holiday style
4 cups filtered water
1 cup Almonds (*that have been soaked overnight and rinsed*)
6-8 dates, depending on desired sweetness
pinch of sea salt
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
(you can also add other holiday spices like cardamom and vanilla, I just didn't have any on hand)
Soak dates in hot water for 10 minutes, then drain and add to blender. Place remaining ingredients in blender (higt powered ones are bes)t and blend on high for 1-2 minutes, or until well combined. Strain liquid through a nut milk bag or an old t-shirt into a large bowl. Pour into a glass jar or other resealable container and refrigerate for up to 5 days. Keep the pulp to add to baking (I love using mine in our granola). Enjoy!
(inspired by a recipe from Desiree Neilsen, www.desireerd.com)
