Category: How to… recipes

How to make Oat milk / Comment faire un lait d’avoine

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You can make different kinds of plant milk. Oat milk is easy and quick to make and lasts a little longer than nut milk.

On the other hand, do not heat it … it will thicken and become sort of gooey and sticky. 😜

  • 100g oat flakes
  • 1L fresh water
  • 15ml coconut sugar blossom or other sweetener (optional)
  • 5ml vanilla extract (optional)

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  1. No need to soak oats. Simply put all the ingredients in a blender. Mix about 5 min.
  2. Filter with a resistant cotton. The plant milk bag that I made (info here) is not suitable, the oat is too finely ground and pass into the seams. It is necessary to extract by twisting to a max the fabric. It is necessary that the used fabric be thick enough (but not too much!) and has to be resistant.
  3. Transfer to an airtight container and refrigerate.
  4. Mix well before serving cold.
  5. Can be kept 4-5 days in the fridge.

In health,

Chantal

On peut faire différentes sortes de lait végétal. Le lait d’avoine en est un facile et rapide à faire et sa conservation est un peu plus longue que les laits fait de noix.

Par contre, ne pas le chauffer… il épaissira et deviendra gluant. 😜

  • 100g flocons d’avoine
  • 1L eau fraîche
  • 15ml fleur de sucre de coco ou autre ingrédient sucrant (optionnel)
  • 5ml d’extrait de vanille (optionnel)

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  1. Pas besoin de faire tremper l’avoine. Simplement mettre tout les ingrédients dans un blender ou mixeur. Mixer environ 5 min.
  2. Filtrer avec un coton résistant. Le sac à lait végétal que j’ai fabriqué (info ici) ne convient pas, l’avoine est trop finement broyée et passe dans les coutures. Il faut extraire en tordant un max le tissus. Il faut donc que celui-ci soit assez épais mais pas trop (!) et résistant.
  3. Transférer dans un récipient hermétique puis, réfrigérer.
  4. Bien mélanger avant de servir froid.
  5. Se conserve 4-5 jour au frigo.

Santé!

Chantal

Carrot Salad(e) de carottes

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Plus bas en français…

This salad is a mix between french and moroccan style. Weird but working perfectly together.

To make this salad, You will need…

2-3 carrots, grated

All the Dressing

For the Dressing:

30ml Dijon mustard

15 to 30ml Water

30ml Apple cider vinegar

5ml Maple syrup

1ml Salt

1ml Cumin

Pinch of Cinnamon

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Grate or spyralize or use a mandolin to chop, grate your carrots. Set aside in a bowl.

Use a glass container to make the dressing. Add all dressing ingredients, close lid and shake until well combined.

Add dressing to carrots, mix and refrigerate for a few hours before eating. Keeps for up to 5 days in the fridge.

In health,

Chantal

Cette salade est un mélange de styles entre le français et le marocain. Bizarre mais ils s’allient parfaitement ensemble.

Pour faire cette salade, vous aurez besoin de …

2-3 carottes, râpées

Toute la preparation de la vinaigrette

Pour la vinaigrette:

30ml de moutarde de Dijon

15 à 30ml d’eau

30ml de vinaigre de cidre de pomme

5ml de sirop d’érable

1ml de sel

1ml de cumin

Pincée de cannelle

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Râpez ou spyralisez ou utilisez une mandoline pour vos carottes. Mettre dans un bol de côté.

Utilisez un récipient en verre pour faire la vinaigrette. Ajoutez-y tous les ingrédients de la vinaigrette, fermez le couvercle et bien mélanger. Ajoutez la vinaigrette aux carottes, mélangez et réfrigérez pendant quelques heures avant de manger. Se conserve jusqu’à 5 jours dans le réfrigérateur.

Santé!

Chantal

Christmas Milk

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After the golden milk, here is the Christmas milk!

This milk is a real treat. It can be added to your morning latte, spiked with rhum or bourbon. It can make delicious French toast and even cakes. Truly, it can be added in almost everything! It is sort of a vegan eggnog.

The creaminess, oh my! Its richness, its body… and the flavour of those spices, just truly decadent.

Easy to make and lasts a week in the fridge. It is a great staple to have on hand during holiday season.

Here is how to make this Christmas versatile milk.

250ml of hazelnut (or any other nuts)

500ml of water

1 can of full fat coconut milk (400ml)

3 dates or coconut sugar

10ml of vanilla extract

5ml of ground cinnamon

3ml of ground nutmeg

1ml of ground cloves

Soak the hazel nuts overnight. Next day, discard the soaking water and rinse thoroughly.

In a blender, add 250ml of fresh water, the coconut milk and the nuts. Blend a few minutes or until well combined.

Strain through a fine mesh sieve, then return to blender. Add remaining ingredients and blend until smooth.

Pour into a storage jar and refrigerate until cold and thick. Keeps up to 1 week.

Serve cold and top each glass with a pinch of nutmeg. Cheers!

In health,

Chantal

How to make Almond Milk / Comment faire ton lait végétal

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Almond or any nut milk is very easy to make.

So easy that it is not worth buying any.

Soak your nuts over night. For that, I use 100g of nuts and add water to cover them. At least 5 cm over the nuts.

Next morning, throw away the soaking water and rinse thoroughly.

Put in blender with 1L of fresh clean water.

At this step, you can add sugar/dates, cinnamon/vanilla or any flavour you want. I don’t so I can use it in any kind of recipes.

Blend (pulse) until the nuts creates a “milk” and are broken into a pulp. Maybe 3 to 5 minutes.

When done, filter through a nut milk bag, a cloth, a cheese cloth or a fine coton fabric. Strain until all the “milk” is out. (I turn my cloth until I cannot anymore)

Keep the pulp to make other recipes.

Transfer your milk into a bottle and refrigerate.

This milk conservation time is about 3 days.

Enjoy,

Chantal

Le lait d’amande ou le lait végétal est très facile à préparer.

Si facile qu’il ne vaut la peine d’en acheter.

Faites tremper vos noix pendant la nuit.

Pour cela, j’utilise 100 g de noix et ajoute de l’eau pour les recouvrir. Au moins 5 cm au-dessus des noix.

Le lendemain matin, jetez l’eau de trempage et rincez abondamment.

Mettez dans le mélangeur avec 1L d’eau fraîche et propre.

À cette étape, vous pouvez ajouter du sucre / des dattes, de la cannelle / vanille ou n’importe quelle saveur de votre choix. Personnellement, je ne le fait pas pour pouvoir l’utiliser dans toutes sortes de recettes.

Mélangez jusqu’à ce que les noix forment un “lait” et se transforment en pulpe. Peut-être 3 à 5 minutes.

Une fois terminé, filtrez à travers un sac exprès, un chiffon, un cotton fromage ou un tissu de coton fin. Filtrer jusqu’à ce que tout le “lait” est sorti. (Je tourne mon linge jusqu’à ce que je ne puisse plus en garder)

Gardez la pulpe pour faire d’autres recettes.

Transférer votre lait dans une bouteille et réfrigérer.

Ce conserve environ 3 jours.

Amuse-toi!

Chantal

How To make Coconut Yoghurt

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So you want to make Coconut Yoghurt yourself!

Well it is quite easy. You just need the right ingredients 😉

What are those? Organic full fat coconut milk (or any milk of your choice for that matter) and the best probiotic you can find.

Here in Belgium, Liege, the best is vivomixx which has 450 billion live bacteria per sachet.

If you want to know if your probiotic is good (either to pop like that or to mix with any kind of milk) you empty the sachet/capsule into the milk and let it sit for the night. Next morning, it should be bubbling a little bit and should have started to ferment. If not, it is no use to take them, they won’t be beneficial to your gut. It will be a waste of money.

Before mixing my ingredients, I start and plug in my yoghurt machine. So it reachs it’s temperature before I put in my milk.

So, my Yoghurt maker has 6 glasses of approximately 125ml. That is why I use 2 cans of 400ml of organic full fat coconut milk.

I empty them in a bowl and mix until their is no more lumps.

Then, I add 2 sachets of my vivomixx and mix again. No heating needed in this step.

When all well mixed, I fill each glasses equally. I close the lids and let it be for 8 hours.

When done, after 8 hours, I refrigerate them.

Let them cool for a few hours before eating.

Enjoy!

Let me know what you think of this recipe and if you try other milk or other kind of probiotic… let me know about your own experiment in yoghurt making! Thanks.

Chantal