BEST EVER Hazelnut milk

 
This is seriously the best nut milk I have ever made, and it cost me 3.00 to make 1 litre, so if you were ever thinking that homemade nut milk is too expensive.  Wrong! And there is no other gross crap additives in it. Nothing but awesome!
Ingredients
  • 100 g or 3.5 ounces hazelnuts
  • 2 cups filtered water
  • natural sweetener of choice (like sugar, maple syrup, dates etc.) or omit entirely if you are anti sweetener like Moi.
Equipment
  • 1 large bowl
  • muslin or cheese cloth or a clean kitchen towel
  • blender / Vitamix / nutribullet
Instructions
  1. Place the hazelnuts in a large container, fill with water and leave to soak overnight.
  2. Drain the water, rinse, and place the hazelnuts in a blender. If using a sweetener add it now. Pour the 2 cups water into blender, blend until hazelnuts have completely broken down. Place muslin/cheese cloth over a colander and place onto of large bowl. Pour the liquid over the cloth, then pull up on all ends to squeeze out as much liquid as possible. Serve straight away or store in the refrigerator until you are ready to use. It will keep fresh for 5 days. The milk might separate a bit while it sits, just give it a quick stir or shake and it’s ready.
Do not discard the ground up hazelnut meal. Save it to use in baked goods, or as desired.
Tomorrow I will share a recipe for hazelnut drop scones, no gluten, no junk, just love and hazelnuts. 
Love, 
whitelightchef
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Virtual Vegan. Huh, what’s that?!

It’s Vegan Bitches.

Okay, so Veganism is brand new for me on a full time basis.  I prefer to say I’m ‘Virtually Vegan’  What does that mean? Well, if I were to go to a farm where the happy chickens were roaming around, lovingly laying eggs, and then when they could lay no more, someone knit them a sweater and they went on to write children’s books about, ‘The Happiest Farm Ever’…I might eat the egg that said chicken laid before they hung up their work boots.  Maybe, we’ll see.  

(your judging…stop that)

There are many circumstances, as a Chef, that I might come up against that may sway my new Vegan vibration, you can judge me if you want, but I stand firm in my ‘we’re many things’, lifestyle and I educate from the heart about progress and not perfection. Perfection is for chickens?!

I am ‘virtually’ vegan.  None of my business if you aren’t.  And if you see me putting honey in my tea - damn straight. I won’t be stopping that anytime soon, but I won’t buy leather anymore, or partake in a steak (how does one humanely KILL a cow?), support the dairy industry, eat bacon with my pancakes, or indulge in some cheap farmed salmon at the sushi local.  Nope.  But most of that isn’t new for me - see: 10 years. I just wrote it here, so now it’s published and you can hold me accountable.  Feel free to write bad things in your blog about me when you see me fucking it up! (*thanks to the guy who wrote about me when I ate some free range duck last month at an established restaurant in Vancouver*).  

I have never claimed to be one thing.  *quack*

I chose to eat from the earth like 98% of the time, and then sometimes…oops I slipped and my mouth fell on that piece of Machego cheese, (sheep farm, no hormones, babies not snatched from their Mothers FYI).  AND if you’re choosing meat, it’s more than okay, I can show you how to eat a little less of it and where to buy from the best choice family farm! 

BUT only if you want to hear about it, otherwise I’ll be over here sipping my almond milk latte…with honey.

January Cleanse Salad:
An amazing variety of kales (Cavalo Nero, Purple, Curly), star anise poached pears, roasted brussel sprouts, hazelnuts, fennel, orange blossom vinaigrette.
Cleansing isn’t so bad with the whitelightchef…

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An amazing variety of kales (Cavalo Nero, Purple, Curly), star anise poached pears, roasted brussel sprouts, hazelnuts, fennel, orange blossom vinaigrette.

Cleansing isn’t so bad with the whitelightchef…

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#sweets

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#sweets

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MSC Certified Sea Bass …
Confit of roasted garlic, coconut butter and coriander vinaigrette with bebe greens.
Oh, oh my!

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Confit of roasted garlic, coconut butter and coriander vinaigrette with bebe greens.

Oh, oh my!

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Just a little someth’n someth’n.

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