Infused with Love: Eat and Be Well Volume 3
Photo by Liz Birnbaum, The Curated Feast
Open SESAME! And hazelnut, sea salt, and vanilla too.
Happy 2022! We’ve been spellbound in the kitchen with The Gutsy Chef Magalí once again. This third installment in our Eat and Be Well Series is now available to download HERE.
I’m excited to announce that my third ebook collaboration with @thegutsychef is now available. This time we dove into a compilation of infusions and mylks. Pictured above is the flavorful black sesame hazelnut milk in its soaked form. This creamy nutty drink has SO much flavor. It’s worth getting the e-book for this recipe alone! (And here’s a quirky bonus if you’re actually reading this, but the recipe is actually hidden below, scroll down to see it.)
There’s a little something for everyone in this little book. From Herbal Horchata to Quick Fire Cider, these recipes are just complex enough to keep you interested, but easy enough to make that you will always keep them on hand.
These drinks have coaxed me time and again to take a break from the screen, to go to the kitchen and start soaking some seeds. We hope you love this sweet ebook as we do.
Happy infusing, brewing and bubbling!
Liz & Magalí
P.S. The Quick Fire Cider recipe was featured in @ediblemontereybay’s Winter 2021-22 Issue! (See it HERE.)
Scroll down for a yummy sample recipe below. We hope you love these recipes and cherish them like we do. Please let us know what you think — and please tag us on social media (@thegutsychef, @thecuratedfeast, and @kitchenwitchbonebroth) if you make a recipe.
Photos by Liz Birnbaum, The Curated Feast
BLACK SESAME HAZELNUT MILK RECIPE
with sea salt & vanilla
As decadent as it sounds, this nut milk is one that makes me feel fancy but also, practical. Black sesame is revered in Chinese medicine for its fortifying qualities. Thought to blacken the hair and strengthen the kidneys, it is often used to support female reproductive health. On its own, it doesn't make the most delicious milk, but add soaked hazelnuts to it and WOW, you get a lovely nutty flavor that pairs well with any tea, matcha, or even coffee. Or, as a smoothie base of course!
makes a large batch, side for 4-5 people
Total Time: 1 hour
INGREDIENTS:
Hazelnuts, 1 cup
Black Sesame Seeds, 1/2 cup
Vanilla, insides of one vanilla bean OR 1 tsp extract
Water, 4 cups
Sea Salt, a pinch
Sweetener, optional if you must, to taste
METHOD:
Soak your nuts & seeds in enough water to fully cover them by 1-2 inches. Allow to soak overnight or up to 24 hours at room temperature.
Wash and strain your nut/seed mix and add to blender with the water. Blend till totally smooth.
Strain through a nut milk bag*, add the vanilla & sea salt. Taste as is — I love mine just like this, with nothing sweet (shocker, i know) as it makes a perfect base to play off of in smoothies and tonics! If you want to sweeten it up, go ahead and do that now.
Keeps in the fridge for 5-6 days.
*if you are feeling ambitious, keep the seed pulp after straining to use as a nut flour. Simply spread the pulp out in your dehydrator or on a cookie sheet in a 150-200 degree oven. Dehydrate till totally dry. When ready to use, pulse in a blender or processor to make a flour and use as you would almond or other nut flours!