August 31st, 2015
How do you make healthy recipes even healthier? Its easier than you think. Join Niki Boileau as she takes us on recipe re-adventures in her column Tweak & Eat.
Tweaked from your usual milk
We allll know the clever jokes: “How do you ‘milk’ an almond? Or a hemp!?”. But with the number of unhappy lactose-intolerant bellies and growing concerns with hormones in our dairy products – it’s lookin’ like these alteratice milks (or ‘mylks’) are here to stay.
If you’re wondering why in the world you’d want to, one: spend the time making banana hemp mylk and, two: eat or drink it in the first place; we’ve got some answers.
First off - it’s delicious. Not only that but it’s packed with bonus (not to mention fresh) nutrients – added electrolytes, protein and more. (Conventional milks are pasteurized more or less to nutrient-oblivion). Particularly if you are a high-endurance athlete, the extra calories in this mylk are something you might be needing.
Tip: Store in an airtight container in the fridge for up to 3 days. Make sure you can get through all of the mylk in time to avoid waste.
Hazelnut Banana Mylk
Ingredients:
1 cup raw, organic hazelnuts (soaked overnight)
3 cups filtered water
½ banana (optional)
1 tsp vanilla
1 medjool date (soaked for 4 hours or more)
Method
1. Drain your soaked hazelnuts and rinse them thoroughly. Throw the hazelnuts into your high-speed blender along with 3 cups of water, banana (if using), date and vanilla.
2. Blend on high for a minute or two until smooth.
3. From there, drain your mylk through a nut milk bag or cheese cloth. This is optional as I kinda like it as is.
4. Store in an airtight container in the fridge. Aim to use it up within 3 days!
Tropical Granola
Ingredients:
1½ cups oats
1½ cups puffed quinoa
½ cup coconut flakes
½ cup shaved almonds
1/3 cup dried mango, chopped
1/3 cup sunflower seeds
cinnamon
cardamom
¼ cup brazil nuts
1 banana
½ cup coconut milk (ideally from a can)
¼ tsp vanilla
¼ cup maple syrup
Method
1. Preheat oven to 325F. In a large bowl combine all of the dry ingredients (oats, puffed quinoa, coconut, almonds, dried mango, sunflower seeds, cinnamon and cardamom).
2. Toss the brazil nuts into a little blender/magic bullet, and grind up into a flour or ‘meal’ consistency. Add the banana and coconut milk to the blender and blend until smooth.
3. Stir the vanilla and maple syrup into the mix of wet ingredients and then pour the whole thing over the dry mix.
4. Stir everything up well and then transfer onto a cookie sheet. Bake for about 25 minutes – until nicely browned and crunchy. Remove from oven and let cool.
Niki Boileau from Vancouver, British Columbia
Niki is a lover of learning - she’d study every imaginable topic if she could, including Herbology and Care of Magical Creatures at Hogwarts. As her patient boyfriend will attest, she’s obsessed with going just a bit further to see around every bend on the beach and peak of land in the mountains. Her friends will tell you she likes to hug trees, occasionally walks too fast, and makes really tasty porridge. She’s a Registered Holistic Nutritionist, Yoga Instructor and all-around life and wellness enthusiast.
More about the author
.jpg)
