Okay, so it’s Monday again. Did you have a nice weekend? I loved participating in the Virtual Vegan Potluck this year (click here to see what I brought). I hope you got some inspiration for recipes; there will be another one in November!
Healthy Vegan Challenge:
Today marks week two of our six-week Healthy Vegan Challenge. You can still join the Facebook group here if you want more support. My Challenge is going a lot differently (and a lot better, I think) than the one from earlier this spring (you can see all the related posts here). I’m doing a little experimenting with intermittent fasting which is a huge change for me. I’ll write more about it on Wednesday.
I’m also making a concerted effort to make a meal plan each week to help me not over-purchase food. I finally made the connection that when I have too much food in the house, I feel compelled to eat it, whether I’m really hungry or not.
Here’s what my first attempt at a meal plan looked like. Golly, my handwriting is bad:
Side note: you know how all the
kids people under 30 keep all their information on their phones now? I am old-school; I only write notes on scraps of paper and post-its.
Macadamia Nut Milk:
So I was debating which recipe to share today, either my homemade macadamia nut milk or the Marionberry Ice Cream Pie I made yesterday. (How many of you are screaming at me, “Pie, Pie!!!” right now?)
I feel guilty for sharing so many desserts lately, like I am tempting you with too many treats, so I’m going to share my recipe for the nut milk:
Since it’s so easy to make, I’m going to consider this as part of my Homemade Vegan Series (see all of the posts so far here).
Macadamia nut milk doesn’t require straining which means it can be made in about 30 seconds in a high-speed blender like a Vitamix. The ingredients are simply mac nuts, water, vanilla extract, and dates.
Here’s the recipe:
Macadamia Nut Milk
1/3 cup macadamia nuts
3 1/2 cups cold water
3-4 Medjool dates, pitted
1/2 teaspoon vanilla extract
Combine ingredients in a high-speed blender and process until smooth.
This is a winner:
It will separate upon standing, though, so you just need to give it a little stir before serving. It will keep up to 3 days in the fridge.
I’ve been using this on everything, including a simple breakfast of fresh mango and dehydrated buckwheat groats:
I also made Alan a dessert smoothie with it using frozen peaches and it works wonderfully in hot beverages, too.
This recipe is also available on my recipe app, Vegan Delish (get it here). Here is a screenshot of the iPad version:
I’m not sure if you’re noticed or not, but I recently became a publisher with the company, BlogHer. That means that I am now featuring ads in the sidebar of my blog (see it here). As my blog continues to grow (thank you!), it has gotten to the point where it would be nice to at least cover the costs of running it.
I did a lot of research before deciding to work with BlogHer. Turns out one of the co-founders is vegan and the company is very sensitive to having opt-outs for non-vegan friendly ads, so it seemed like the perfect fit for what I am doing here.
That being said, if you ever see anything that is offensive, do let me know (you can e-mail me at carrie on vegan @ gmail. com…no spaces).
Again, thank you so much for reading, I can’t tell you how much it means to me to interact with you and get to know so many of you in this virtual community. I’ll be back here on Wednesday. Until then, please do keep in touch with me on my Facebook page, Twitter, or on Instagram! Here’s a little collage from my Instagram pics from this past weekend: