One of my favourite things in the world to eat is almond butter. I love it on toast, in oatmeal, on its own, or turned into almond milk. But it is expensive to buy. Even at bulk stores, the price is a bit much for me. The only way to fix this is to make my own.
You can use regular old almonds or roasted. The roasted almonds add more flavour (you can roast them yourself or buy them that way), but sometimes I’m just too lazy to bake them.
What you Need:
-a food processor (or high-speed blender)
-a glass jar
-oil (coconut, vegetable, peanut, sunflower…)
-Add your chosen ingredients to the food processor
-I added almonds and a pinch of pink salt
-At this point, you can add a splash of oil to speed up the blending process
-blend starting on a low speed and moving to medium/high once started
-Use a spatula to scrape the sides of the processor
-it will look like it’s never going to blend, but I promise you it will
-If you want to add any additional ingredients nows the time you can add a spoonful of honey or a dash of cinnamon now
-Add to your jar and enjoy!
-I store mine in the fridge for freshness, and it prevents the oils from separating
Let me know if you try it!
If you follow me on Instagram you know I made some oat milk a couple weeks ago and absolutely loved it! It’s probably as easy to make as my easy nut milk. Oat milk can be made without a high speed blender. As someone who doesn’t have a couple hundred dollars to spend on a blender (I assume most of you are in the same boat) that’s important to me.
In addition to being tasty oat milk also has a low environment impact. According to an ESU services study oat milk is the winner of environmental impact. The chart is based on making the milks in Switzerland. In Canada we can grow oats, soy and hemp easily which means they have less travelling to do. Almonds can be grown in Niagara but most almonds (80% of the worlds) are grown in California, and need more water. Coconuts and rice have to be imported.
When you make your own milk you can lower the impact more by going plastic free and keeping the “pulp” that’s left over. I always use it in overnight oats but there’s lots you can do.
•1 cup of soaked and rinsed oats
•3-4 cups of water
•You can flavour it with: one date, vanilla , cinnamon, or coco powder
•soak your oats in water for 10ish minutes
•if using dates pit and soak one overnight (or use boiling water to cut the time)
•add all ingredients to a blender
•blend on low until smooth
•strain once using a mesh filter
•strain twice using a mesh filter lined with a nut milk bag, a mesh produce bag, or a cheese cloth
Where I live, nut/seed milk (vegan milk) comes in plastic lined cardboard packaging. This packaging is recyclable but only through a specialized process where the plastic and cardboard are separated. Unlike glass and metal milk cartons cannot be recycled indefinitely. Since this is the case, I’ve tried to make my own nut/seed milks.
Making nut/seed milk typically involves a high speed (very expensive) blender, but this recipe is so easy, and any blender/food processor can handle it. Traditionally you would soak whole raw nuts or seeds (almonds, cashews and sunflower are most common) overnight and throw them in a Vitamix (or another expensive blender) then strain with a nut milk bag or cheesecloth.
For my milks, I choose to make hemp milk because the seeds are soft and therefore easy to blend. For my other milk, I choose cashews because that’s what I had. The cashew recipe can easily use any nut butter you want.
What You’ll Need
-a blender or food processor
-nut butter and/or hemp seeds
-a metal sieve, cheese cloth, or filter
-a jar or container
Add one to two tablespoons of nut butter OR add two to three tablespoons of hemp seeds to a blender or food processor
Add one cup (see notes) of cold/room temperature water
Blend until creamy
Pour through a metal sieve (you can use a nut milk bag or cheese cloth)
Store in an airtight jar or container for up to a week in the fridge
If you try this let me know how you like it!
Note: you’ll want to taste adjust the water to nut/seed ratio.
The more nuts/seeds to water the creamer it will taste so think about what you want this for. If you want a coffee creamer try lowering the water content, and if you’re trying to replicate skim milk add more water.
Most people start with groceries when going zero-waste, and where better to start than breakfast? This cereal is my go-to breakfast because it is zero-waste, healthy and versatile. I like to start my mornings with lots of fiber because it keeps you fuller longer and I’m always hungry.
I start off with a base of any cereal (bran flakes, multigrain flakes, corn flakes, millet flakes). You can buy these pretty easily in bulk or lower-waste packaging. I know bran flakes are not the most exciting thing, but the toppings make this. I’m obsessed with Dr. Greger (author of How Not to Die), and he recommends nuts, seeds and fruit in your breakfast. So I like to add a scoop of ground flax seeds, chia seeds, pumpkin seeds and hemp seeds. I add the same to oatmeal (also a great zero-waste breakfast). All of these seeds are a great source of “good” fat and high in omegas and protein.
After that, you need some fruit! A banana is a great way to get potassium, but I usually save them for smoothies and add dried berries (antioxidants!) to my breakfast. I use any combination of golden raisins, cranberries, currents or whatever else I have on hand. Fresh berries are good when they are in season. Fresh fruit can be found in grocery stores and farmers markets package free, and dried fruit can be found in bulk stores.
Lastly add some milk. I love almond milk the best, but anything works (I’ll post some nut milk recipes soon). Just make a coffee or tea and you’re good to go.
I hope this gives you some inspiration for breakfast and to make one meal a little more eco-friendly. Let me know if you try it and what your favourite breakfasts are.