Tag: honey

Almond Mylk 12 Ways \\ Sweet Laurel

At Sweet Laurel, almond mylk is one of our favorite pantry staples. We use it in baking, in pasta sauce, in our morning coffee, it’s a flavor panacea for anything in need of a bit of richness and roundness. We even like drinking it straight, too. Almonds contain delicious, filling fats, and are a good source of protein, making a glass of almond mylk a lovely afternoon pick-me-up. This simple drink is the perfect canvas to let your palette run wild, so we compiled our favorite flavor combinations for this cool, refreshing drink. But have fun with it and get creative!

Almond Mylk 12 Ways \\ Sweet Laurel

Almond Mylk 12 Ways \\ Sweet Laurel

*Note: For the longest lasting nut mylks and juices, work with cold ingredients and refrigerate immediately.


 

Sweet Almond Mylk Base Recipe:

Makes 5 cups of Milk


 

Ingredients:

2 cups raw almonds, preferably organic

4 cups cold filtered water, plus more for soaking

2-3 Medjool dates, pitted and chopped

1 vanilla bean, cut in half

1 pinch of Himalayan pink salt


 

Directions:

Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight (or 8 hours) in the refrigerator. The longer the almonds soak, the creamier the almond milk.

Drain the almonds from their soaking water and rinse them thoroughly under cool running water.

Combine the almonds, half of the vanilla bean, dates, a pinch of salt, and water in a blender. Blend at the highest speed for 2 minutes until the almonds are a very fine meal and the liquid is opaque.

Line a strainer with cheese cloth, or use a nut milk bag, and place over a bowl. Pour the almond mixture into the strainer.  Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. If you want a thicker almond milk, you can add some of the almond meal back into the liquid.

Refrigerate almond milk immediately. Store the almond milk in sealed containers in the fridge for up to two days.  It will separate, so shake before drinking.  Enjoy!


 

Here are our fun variations!


 

Chocolate Banana

Sweet Almond Mylk Base

1/2 cup unsweetened cocoa powder

1 banana, peeled and chopped

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Tumeric black pepper

Sweet Almond Mylk Base

1 two inch nub of turmeric, or 2 tablespoons powdered turmeric

1 teaspoon freshly ground black pepper

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Cinnamon Date

Sweet Almond Mylk Base

1 tablespoon cinnamon, ground

Extra two dates, pitted

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Matcha Mint Chocolate

Sweet Almond Mylk Base

1/2 cup mint

1/2 cup grated cacao, stir in at the end

2 tablespoons matcha

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.

 


 

Chai

Sweet Almond Mylk Base

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon freshly ground black pepper

1/8 teaspoon fennel seeds, ground

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Blackberry Honey Vanilla

Sweet Almond Mylk Base

1 1/2 cup blackberries

Replace dates with 1/4 cup honey

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Cold Press Coffee

Sweet Almond Mylk Base

1 cup cold pressed coffee

1/2 teaspoon cinnamon

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Strawberry Rose

Sweet Almond Mylk Base

1 teaspoon rosewater

1 1/2 cup strawberries

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Lavender Rosemary Honey

Sweet Almond Mylk Base

1 tablespoon lavender, ground

2 teaspoons rosemary, chopped

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Orange Creamsicle

Sweet Almond Mylk Base

1 orange, peeled with a vegetable peeler

1/4 cup orange juice

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.


 

Power Mylk

Sweet Almond Mylk Base

2 teaspoons roasted dandelion

2 teaspoons reishi powder

2 teaspoons maca

2 tablespoons Chia seeds

Prepare almond mylk as you normally would, but add the above ingredients, except the chia seeds, just before blending everything together. Strain, add the chia seeds, and store as directed above.


 

Greens

Sweet Almond Mylk Base

2 cups spinach

3 kale leaves, stalk removed

2 romaine leaves

2 sprigs mint

Prepare almond mylk as you normally would, but add the above ingredients just before blending everything together. Strain and store as directed above.

DIY Hair Masks \\ Sweet Laurel

When it comes to a bit of pampering, our face tends to get the most love. And for good reason, it’s our source of expression, connection, and communication. But, every so often it’s nice to give our body’s supporting players some attention, so today I’m sharing three of my favorite at home hair masks (these double as face masks, too). They’re all three easy to find ingredients or less, and each serves a different purpose. I hope you enjoy these luxurious at-home treatments as much I do!

DIY Hair Masks \\ Sweet Laurel

DIY Hair Masks \\ Sweet Laurel

DIY Hair Masks \\ Sweet Laurel

DIY Hair Masks \\ Sweet Laurel

DIY Hair Masks \\ Sweet Laurel

DIY Hair Masks \\ Sweet Laurel

DIY Hair Masks \\ Sweet Laurel

DIY Hair Masks \\ Sweet Laurel

DIY Hair Masks \\ Sweet Laurel

Clay + Essential Oils

For clarifying + volume


 

The idea of removing toxins has been growing trend over the last few years, and when something becomes a trend, that usually means there’s a lot of confusion about what it actually does. In the case of benotite clay, a clay composed of volcanic ash, it produces a strong negative charge when in contact with water, which supposedly bonds to the positive charge in many toxins. So when contacts a toxin, chemical, or heavy metal, the clay absorbs the toxins and release it’s minerals, like a giant sponge. Bentonite clay isn’t a cure-all, but it’s a great way to clarify your skin, and especially your hair – which soaks up environmental toxins throughout the day (like how your hair can reek of cigarettes hours after you sat at a bar).

For this simple mask, I added rosemary and lavender oil, mostly because of their beautiful scent, but also because of they are believed to help stimulate hair growth from the scalp.


 

2 tablespoons Benotite Clay

8 tablespoons water

3 drops organic rosemary essential oil

3 drops organic lavender essential oil


 

In a non-metal bowl (the clay reacts to metal), mix together the ingredients, adding more water if needed, to get a thick yogurt textured paste.

Section your hair  and apply the clay from root to dip, massaging into the scalp.  Let the clay sit on your hair for 20 to 25 minutes, but do not let it harden (hard clay is harder to remove). Rinse out all of the clay with warm water. Shampoo and condition as you normally would.


 

Avocado and Egg

For Hydrating and Softening


 

Avocado is a powerhouse of phytochemicals, antioxidants such as vitamin A, E, D, and B6, amino acids, and minerals like potassium, copper, iron, and magnesium. Combined with avocado’s luxurious texture, its moisturizing properties are fantastic for frizyy, dry hair that needs a shine.  The egg yolk also packs a multitude of nutrients, including B-vitamins, vitamin A, zinc, protein, and sulphur, which means in addition to moisture, you’re also soothing your itchy scalp and possibly promoting hair growth. These two ingredients have so many amazing qualities, and can transform your hair into princess level tresses.


 

1/2 avocado, pulp removed

1 organic egg yolk


 

Blend the avocado and egg yolk until you have a lump free paste (small lumps will get caught in your hair, and you’ll have to comb it out).

Section your hair and apply the mask from root to dip, massaging into the ends. Let the mask sit on your hair for 20 to 25 minutes. Rinse out all of the mask with cool water (hot water will cook the egg). Shampoo and condition as you normally would.


 

Coconut Yogurt and Honey

For moisturizing oily hair


 

Packed with anti-oxidants, vitamins, calcium, and protein, coconut yogurt has moisturizing properties that help control oily, greasy hair by washing away excess oil in the scalp and hair. Honey is a key ingredient in this mask, enlivening dry, dull hair. Combining them creates a powerful hair mask that is perfect for someone with an oily scalp.


 

1/4 cup Coconut Yogurt (recipe below)

2 tablespoons honey


 

Section your hair  and apply the mask from root to dip, massaging into the ends.  Let the mask sit on your hair for 20 to 25 minutes. Rinse out all of the mask with hot water. Shampoo and condition as you normally would.


 

Coconut Yogurt


 

2 cup organic coconut milk

1 capsule probiotic


 

Place coconut milk in a pot. Heat to 180 degrees. Allow to cool completely. Add probiotic.

Place in dehydrator for 5 hours at 110, or place in yogurt maker for 5 hours.  Place in fridge for 5-10 hours.

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel

Every month of summer there’s something to look forward to: gaviota strawberries in May, GG1 cherries from Murray’s Farm in June, the mulberries in July, and the Rio Oso Gem peach in August. Peaches tend to be sublime or thoroughly disappointing – very rarely mediocre. This thin line they tread means that buying them can be a bit of a gamble. Which peach will show up? With the Rio Oso Gem, you know your getting the perfect yellow peach. High acid and high sugar – the tartness pricks your tongue, but the sweetness is almost like honeyed flowers it’s so intense. The texture is firm, but then you bite into it and it’s like a water balloon of ambrosia exploded in your mouth. It’s heaven.

When produce is at its peak, very little – if anything at all – needs to be done to it. So today we simply added a bit of honey marshmallow, scooped right on top, and then torched the whole thing for a bit of caramelization. Peaches are going to be at their peak into the next month, so enjoy them while they last!

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel

Toasted Honey Marshmallow with Peaches \\ Sweet Laurel


 

Toasted Honey Marshmallow with Peaches

Yields for 8 servings


 

1 cup water (divided)

3 tablespoons grass fed beef gelatin powder (for vegan, use soy based gelatin)

1 cup honey (because it’s being cooked, it doesn’t have to be raw)

1 teaspoon vanilla extract

1/4 teaspoon Himalayan pink salt

1 tablespoon Arrowroot powder + extra for sprinkling the knife

4 large ripe peaches


 

Pour 1/2 cup of water into a Kitchen Aid mixer bowl.  Sprinkle gelatin over the top of the water.  Allow to sit.

In a saucepan, combine remaining 1/2 cup water, raw honey and vanilla.Turn on stove to medium heat, and bring the mixture to a simmer until it reaches the soft ball stage at 240 degrees. Turn mixer on, blending the gelatin and water mixture.  Slowly begin mixing in syrup mixture and continue to beat for about 10 minutes.  Beat until marshmallow peaks form.

Slice peaches in half and top with marshmallow mixture (this is easiest to do when the marshmallow mixture is still warm and not fully set). Either broil the peaches for a minute until just toasted, or use a butane torch to toast the marshmallow topping. Enjoy!

Other Nut Mylks \\ Sweet Laurel

Almond mylk this, almond mylk that. Almond mylk seems to be getting all of the nut mylk love lately and I’m sick of it! Well, not really – I LOVE almond mylk – but it does seem like it’s Dianna Ross to the Supremes of nut mylks, soaking up quite a bit of that spotlight. Other nuts can make delicious nut mylk too, and it’s the easiest way to play around with flavors. Imagine hazelnut mylk in your coffee, or making a rum milk punch with pecan mylk instead. These are some of my favorite combinations below, but have fun with it!

Other Nut Mylk by Sweet Laurel

Other Nut Mylk by Sweet Laurel

Other Nut Mylk by Sweet Laurel

Other Nut Mylk by Sweet Laurel

Other Nut Mylk by Sweet Laurel

Other Nut Mylk by Sweet LaurelNut Mylk, 4 ways


 

Cashew Citrus


1 cup raw cashews, preferably organic

2 cups cold water, plus more for soaking

2 tablespoons honey

1/2 teaspoon lemon zest

1/2 teaspoon orange zest

1/2 teaspoon lime zest

1 pinch of sea salt


 

Cinnamon Pecan


1 cup raw pecans, preferably organic

2 cups cold water, plus more for soaking

2 tablespoons maple syrup

1/2 teaspoon cinnamon

1 pinch of sea salt


 

Coffee Hazelnut


1 cup raw hazelnuts, preferably organic

2 cups cold water, plus more for soaking

2 tablespoons maple syrup

1 tablespoon coffee beans

1 pinch of sea salt


 

Pistachio Rose


1 cup raw pistachios, preferably organic

2 cups cold water, plus more for soaking

2 tablespoons honey

1/2 teaspoon rosewater

1 pinch of sea salt


 

For all mylks:

Place the nuts in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight or up to 2 days. The longer the nuts soak, the creamier the almond milk.

Drain the nuts from their soaking water and rinse them thoroughly under cool running water.

Combine the ingredients in a blender. Blend at the highest speed for 2 minutes until the nuts are a very fine meal and the liquid is opaque.

Line the strainer with cheese cloth or nut bag, and place over a bowl. Pour the almond mixture into the strainer.  Press all the nut milk from the nut meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much nut milk as possible. If you want a thicker almond milk, you can add some of the almond meal back into the liquid.

Refrigerate nut milk. Store the nut milk in sealed containers in the fridge for up to two days.  It will separate, so shake before drinking.  Enjoy!