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Video Description:
PRINT THE PSYLLIUM FLATBREAD RECIPE:
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USED TOOLS: Cast iron pan: Cutting board: Knives: Rolling pin: Measuring cup: Measuring spoons:
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
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hi and welcome to my channel in today's video I'm gonna share with you a recipe for almond milk yogurt many of you asked for this recipe perhaps because you're not a fan of coconut or just want to alternate between coconut yogurt and almond milk yogurt so here it is since it's almond milk yogurt the base for this yogurt consists of homemade almond milk I have shared a recipe for homemade almond milk on my channel before so I'll link the recipe in the description box below I would highly recommend that you make the almond milk yourself as opposed to getting it in the store because I haven't always had success with store-bought almond milk I'm not sure if it's the additives that it contains but it doesn't culture properly now the problem is using almond milk for dairy free yogurt is that it never seconds without a thickener the yogurt turns out very thin and running the thickeners are used for this almond milk yogurt are kuzu root and agar powder guzo seconds the milk providing a creamy texture while agar contributes to more of a pudding-like texture the easiest way to mix the thickeners with the milk is to dissolve them in just a tiny bit of milk if you add the second errs into the entire amount of milk the sickness will kind of just float on top and won't listen properly add the rest of the milk and heat it over medium heat until it reaches a gentle boil whisking the almond milk constantly to make sure both thickeners are fully dissolved and don't stay at the bottom continue stirring the almond milk for about five minutes this will not only activate the kazoo and agar but it will also sterilize the milk and prevent bad bacteria from cultivating remove the second almond milk from the heat and let it cool to 110 degrees Fahrenheit this is important because ever the almond milk is too hot it will kill the cultures so I would highly recommend that you use a thermometer I like to transfer the almond milk into a sterilized bowl so it cools down faster to culture the almond milk you can use a plant-based yogurt starter or probiotics the advantage of using a yogurt starter as opposed to probiotics is that it contains cultures specifically found in yogurt if you go with probiotics make sure they contain the right bacterial strains I have them listed on my blog I will leave a link to the recipe blog post in the description box below just like with the thickeners add the cultures into only a tiny bit of the second milk first so they mix in properly let the almond milk culture for five to six hours anywhere between 105 to 115 degrees Fahrenheit if you don't have a yogurt maker you can use your oven with the light on the longer you incubate the almond milk yogurt the tartar it will be taste the yogurt after about six hours if it's tart enough for your taste place the yogurt in the fridge for at least eight hours the yogurt will set as it cools now this is totally optional but because my husband doesn't like plain yogurt I used a little bit of maple syrup vanilla bean and vanilla bean paste to flavour the yogurt and that's it homemade almond milk yogurt that is thick creamy and slightly tart to be honest I don't usually make almond yogurt I usually make coconut yogurt for which I already have a recipe on my channel I'll link it in the description box below but this morning I gave some of this yogurt to my daughter and she looks at me and she was like mummy this is really yummy what's your opinion on this yogurt center I would have to agree if I did not know that this was all in yogurt I would distinguish it from dairy yogurt and I have eaten a lot of yogurt in my time so that's really impressive I think that the flavor is almost identical to like a dairy over in that it has that same tartness and dry flavor that comes in the aftertaste like as it was across your palate there's like that you want to eat more this is essentially what happens because it's it's liquid at first but by the time it reaches the back of your palate tends to thick it up gets that tart taste a sweet flavor has declined so very similar in all dairy yogurt comparatively and the vanilla flavor is that it here is coming through quite nicely as well so I think this is a yoghurt leave easily cleaver yes and I made it into vanilla yogurt because tanner does not like unsweetened yogurt so I hope you enjoyed this video if you did please give me thumbs up comment below subscribe to my channel and I'll see you next time .
Video Description:
PRINT THE ALMOND MILK YOGURT RECIPE:
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This almond milk yogurt is thick, creamy, and slightly tart. You can serve it plain, but it’s also delicious with maple syrup and vanilla, or fruit. Just about any flavor combination works here. I usually add it to my smoothies, pair it with grain-free granola, or make a parfait out of it.
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USED TOOLS: Cookware set: Mixing bowls: Measuring cup: Measuring spoons:
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
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hi everyone in today's video I'm going to make banana bread and muffin tops with bananas and dates being the only sweeteners the recipes are plant-based grain free not free and oil free so as I already mentioned the only sweeteners here are bananas and dates Adam to a food processor or a high-speed blender together with vanilla extract and blend until smooth when I'm making banana bread I like the texture to be completely smooth so I use a high speed blender the muffin tops on the other hand have a better texture from a food processor in my opinion you can try both and see what you like now I'm going to make only one batter in this video even though I'm making two recipes because the recipes are almost identical however there are a few differences so make sure you refer to the actual recipe you want to make the links will be in the description box below the next ingredients are quinoa flakes you could use rolled oats chopped pecans they were totally optional you can use chocolate chips seeds or any other add and you like baking powder and salt pause the mixture a few times until the quinoa flakes are well incorporated and I know I'm going to get this question so I'll answer it in this video yes my food processor is clean after blending the bananas and dates and that's because I film while my kids are napping and they tend to wake up when I turn the food processor on and when they wake up I don't want to film anymore so I put everything away and start from where I left off the next day alright back to the recipe once you have the batter ready you can make little muffin tops these are more like breakfast cookies regular sized muffin tops or banana bread and that's it banana Bert and muffin tops that are moist tender Hardy and make for the perfect breakfast snack or dessert I have to admit that I kind of cheated for this test because I made this banana bread and banana muffin tops with quinoa flakes and my kids loved it I liked it but Tanner didn't and so I swapped with the quinoa flakes for regular oats for Tanner way Jenna seems to prefer it's really good I think that the quinoa was not neutral at all there's certain dishes that Petric can sneak Pino into and I really like them but this was not one of them so I like quinoa so I liked it but tena doesn't like quinoa you should know that he does not like you know it is a very overpowering flavor like it it overpowered the banana flavor in my opinion in this case not in all cases like like I said it works in some dishes but not in this one in my opinion this banana bread tastes like a very familiar flour egg based banana bread which is what I like about it it is very familiar so if you have people in your house they're you're trying new dishes this is a good one to do because it is very like it just seems normal just like normal banana bread however it is not as soft and pillowy to bite into as a flower based egg based banana bread it's still moist soft and all of that stuff but it's not as soft as a normal banana bread the texture the thickness the density it might be slightly more dense there's nuts in here as well so depending on how you like it yeah that's the next batch we're gonna do that so I think if you had some butter whether that be vegan or dairy based it would taste really great on here and it's very familiar so it's a really good recipe alright so I hope you enjoyed this video if you did please give me a thumbs up comment below subscribe to my channel and I'll see you next time .
Video Description:
PRINT THE BANANA BREAD RECIPE:
PRINT THE BANANA MUFFIN TOPS RECIPE:
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Banana bread is such a classic that you likely already have your go-to recipe. But maybe you want to mix things up a little and try a more wholesome banana date bread recipe. If that’s the case, you’re in the right place. This banana date bread is moist, tender, hearty, and makes for the perfect breakfast bread or dessert. It’s vegan, grain-free (paleo), nut-free, oil-free, and refined sugar-free.
Even though I love banana bread, it’s sometimes hit or miss as to whether it turns out. For me, it’s one of the easiest breads to make, but also one of the easiest breads to mess up. It doesn’t rise. It’s undercooked in the center. It’s too dense. It burns on the top. It just doesn’t taste good.
If you've experienced any of these issues in the past, you will love this banana bread recipe that is foolproof.
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
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hi everyone today I'm going to show you how to make refreshing basil pesto pasta with charred tomatoes and baby spinach let's start with the pesto it's actually really easy to make especially if you have a food processor all you have to do is add fresh basil leaves pine nuts garlic nutritional yeast lemon juice and salt into a bowl of a food processor and pulse all the ingredients until they form a paste while the food processor is running slowly drizzle in olive oil if the pesto is not coming together you can add a splash of water or more olive oil continue processing until the mixture is well blended but still has some texture you can use the pesto right away or make it ahead of time and store it in a glass airtight container now as far as pasta goes I like penne or rigatoni because they hold the pesto really well I really like chickpea penne or quinoa lentil penne my kids love amaranth penne if you're on a keto diet you will want to use shiitake penne it's completely up to you I will have a list of all our favorite penne pasta on my blog the link will be in the description box below this video once you have your pasta and pesto all situated get a medium saute pan on very high heat add a few cherry tomatoes to it and lightly char them after that add your pasta together with the basil pesto give it a few tosses and then finish it off with baby spinach I usually take the pan off the heat when adding the spinach because if you cook the spinach at welt and you can't even notice it and that's it easy yet flavorful basil pesto pasta I usually make this pesto at the end of the week when our fridge is empty because you don't really need any refrigerated items except for the tomatoes and they're optional and it's just such an easy and quick dish how do you like it okay there's this one's complex it's sweet it is fresh it is cheesy now how do I describe all of that in one the freshness really almost hits immediately and carries into the aftertaste that is from the pine nuts I really am starting to like pine nuts mm-hmm it's really cool it's a very like very you're walking through the forest the smell of the forest it's earthy but it's fresh right it doesn't taste like dirt it tastes really fresh the sweetness is coming from our slightly charred Tomatoes and then the cheesy flavor is coming from the nutritional yeast now the nutritional yeast and the fresh flavor are like battling for dominance which is very unique it's a very unique flavor usually cheese is quite dominant like people love cheese I love cheese and usually when you have it it's like more is better kind of deal to it to an extent but in this case it's battling with the freshness which is cool because cheese is like I wouldn't describe it as a fresh flavor it's kind of savory and salty and just heavy yeah that's a good way to describe it but the pine nuts are like light airy very fresh the basil must be helping in the pesto makes everything anxious like sweet and also area like it's like a light flavor so I think it's a really good dish if you're looking to relax and have a nice light dish but you also crave a cheesy flavor that's what I would say all right so I hope you enjoyed this video if you did please give me a thumbs up comment below subscribe to my channel and I'll see you next time you .
Video Description:
PRINT THE BASIL PESTO PASTA RECIPE: http://nutritionrefined.com/recipe/basil-pesto-pasta/
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Basil pesto is a classic Italian sauce bursting with fresh herb-y flavor. It’s simple, raw, and requires only a few ingredients. I love it not only for its simplicity, but also its pungent flavor – loads of fresh basil, raw garlic, rich nuts, and cheesy nutritional yeast.
Perhaps it’s the charred tomatoes, or the sweet baby basil leaves, or the milder, rounder flavors of the pricey Lingurian olive oil. Whatever it is, this recipe is a keeper.
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
hi everyone and welcome to my channel because it's summer and it's really hot here in BC we are gonna make ice cream today vegan vanilla ice cream to be exact the first thing you'll need are some cashews so soak them in cold water overnight or for at least 4 hours drain and rinse the soap cashews and add them to a high-speed blender if you're not a fan of cashews macadamia nuts work really well too the next ingredient is full fat coconut milk yes you do need full fat other vegan milks like almond milk rice milk or even light coconut milk just don't cut it when it comes to ice cream store-bought plant-based milks have generally high water content and low fat content which creates heart icy crystals when frozen now you might be wondering if the ice cream tastes like coconut or if you even need to use the coconut milk and my answer is you all have to watch the taste test at the end of this video to find out next up I'm using maple syrup as the sweetener but any liquid sweetener will work when you look at the ingredients of store-bought vegan ice creams the sweeteners vary from agave syrup maple syrup a brown rice syrup - try it cane syrup or even monk fruit extract so experiment and see what you like here I'm also adding a little bit of coconut oil which helps to slow down melting of the ice cream now one of the most important ingredients in this vanilla ice cream is of course vanilla bean while a vanilla bean is more expensive than vanilla extract it has a more intense vanilla flavor it's the purest form of vanilla that being said pure alcohol based vanilla extract has its place in this recipe as well not only does it add more flavor but the alcohol helps prevent ice crystals last but not least a pinch of sea salt and we are ready to blend the best way to turn this mixture into ice cream is to use an ice cream maker pour the ice cream mixture into the ice cream maker container and churn it according to manufacturer's directions mine takes about 22 minutes if you don't have an ice cream maker I have detailed instructions on how to make ice cream without an ice cream maker on my block so have a look at it if you're interested I have a link to the blog post in the description box below this video once the ice-cream is churned if you are using the ice-cream maker it will have more of a soft-serve consistency if you prefer that your ice cream is ready if you prefer a little bit firmer ice cream spoon the churned ice cream into a loaf pan and place it into a freezer for a few hours the time will depend on how firm you like the ice cream anywhere from two to eight hours I recommend putting the entire container with ice cream into an airtight bag so the ice cream doesn't absorb any odors or moisture from the freezer storing the ice cream this way will also help prevent ice crystal formation the vanilla ice cream is ready when it reaches the desired consistency it should be creamy rich and so refreshing Desmond our ice cream is based on coconut bliss vanilla ice cream which i think is probably the most popular brand of vegan ice cream here in Canada now their ingredient list is really simple it's basically just coconut cream coconut milk vanilla bean and agave syrup so this ice cream is very similar I just added cashews to offset the coconut flavor a little bit but other than that it's pretty much the same the ingredients what about the flavor and texture Turner I can tell you that more straightforward texture than the coconut version so Petra's version here is I don't know how to describe it it's more straightforward texture wise where I think the coconut bliss because it feels more oily it's the coconut the coconut bliss tastes slightly more oily on the palate like it's almost getting to the point of being slippery whereas maybe because it's more fresh when I'm eating here it is just more straightforward smooth across the palate and then dissipates really quickly in the original batch like cashews were the only thing in there there's no coconut milk so I was just the coconut milk just to make it like a little bit like you would saturate the palate a little bit more and I was kind of going like it was dry at first but now we've got so that you cannot really detect cashews at all I don't think yes so this is a second batch yes and I didn't like my first batch that's why we added the coconut milk like I don't detect cashews and I don't detect the flavor of coconut but I do detect coconut milk in that it's that saturated fat smooth texture over the path yes and then the vanilla flavor and the vanilla flavor yeah I just love freshmen not being because it gives it such nice flavor so I hope you enjoyed this video if you did please give me a thumbs up comment below subscribe to my channel and I'll see next time .
Video Description:
PRINT THE VANILLA ICE CREAM RECIPE: https://nutritionrefined.com/vegan-vanilla-ice-cream/ ✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ Just like the double berry ice cream I shared with you a few months ago, this vegan vanilla ice cream is intensely creamy. With a deep vanilla bean aroma flavor, It has just a hint of coconut you’d only pick out if you knew you were looking for it. If you don’t do dairy like me, you may be looking for vegan cool treats to eat in the summer. Fortunately, grocery stores now carry a plethora of delicious non-dairy frozen desserts using various plant-based milks. But ever since I purchased my ice cream machine, I’ve been churning my own and the flavor possibilities are endless. The inspiration for this vegan vanilla ice cream came from Luna & Larry’s Coconut Bliss. The texture and flavor of Coconut Bliss is largely indistinguishable from premium ice cream. It’s smooth, creamy, decadent, and so satisfying. ✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ USED TOOLS: Blender: http://nutritionrefined.com/blender-vitamix Ice Cream Maker: http://nutritionrefined.com/ice-cream-maker Loaf Pan: http://nutritionrefined.com/loaf-pan Measuring cup: http://nutritionrefined.com/measuring-cup-2 Measuring spoons: http://nutritionrefined.com/measuring-spoons Spatula: http://nutritionrefined.com/spatula Ice Cream Scoop: http://nutritionrefined.com/cookie-scoop DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support! ✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ FOLLOW NUTRITION REFINED ON SOCIAL: Facebook: https://www.facebook.com/nutritionrefined Instagram: https://www.instagram.com/nutritionrefined Twitter: https://twitter.com/nutrirefined ✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ MUSIC: You by myuu https://soundcloud.com/myuu Creative Commons — Attribution 3.0 Unported— CC BY 3.0 http://creativecommons.org/licenses/b... Music provided by Music for Creators https://youtu.be/DR9s88XLBf0
