Welcome to a new series from Carol Taylor, the wonderful A – Z of Food and I am looking forward to expanding my knowledge of wonderful ingredients across the food groups, spices and herbs.
Hello from sunny Thailand …today is the first post of my Culinary tour through the alphabet.
The foods or recipes which I choose will all be made from scratch..from foods readily available and if they are not I will suggest substitutes…Some of the foods or recipes will also be alternatives to some standard foods either because it is what I prefer to use or to offer you a healthier option.
Today I have chosen to start with Almond Milk…
Why? Well, I know many people whether it is choice or because of health reasons are looking for alternatives to cows milk.
Before you make the Almond milk you must ensure that you do the following:
Very Important: First sprout the almonds to get rid of the enzyme inhibitors that impede digestion. To do this simply soak the almonds overnight in water, then in the morning let them dry on a plate.
When the almonds are dry you are ready to use them to make your almond milk…
Almond Milk.
Ingredients
- 2 cups raw sprouted almonds
- 1 cup pitted dates (use more or less to control desired sweetness)
- 1 tbsp. vanilla extract
- 1 cup of water
- 1½ cup of raw coconut water
Let’s Cook!
- Blend all ingredients in a vita-mix or blender until thick and creamy.
- Line a fine strainer with a “nut milk” bag or cheesecloth and strain.
- Put your Almond milk in the refrigerator for several hours to cool and enjoy.
Arrowroot powder …is fast gaining in popularity in the western world as people are looking for substitutes and alternatives to cornstarch either because they have corn allergies/sensitivities or they want to avoid anything GMO and laden with pesticides.
A starchy substance which is extracted from the root of a tropical plant known as Maranta arundinacea which is cultivated to produce Arrowroot it is also known as Prayer Plant due to the way the leaves close at night they also when harvested look very similar to cassava or underground tubers.
Arrowroot, however, does not go through the same extraction process as cornflour by using high heat or harsh chemicals it is extracted using simpler traditional methods.
It is simply a white, powdery starch that is naturally gluten and grain-free. I used to use cornflour which has a slight taste and a cloudy appearance Arrowroot, on the other hand, is much better as it has no taste and leaves food glossy and clear…It is a great thickener and can easily replace cornstarch.
Arrowroot powder is also great mixed with dried herbs and used to coat chicken or fish before frying and produces lovely crisp and crunchy food.
Asparagus Pea or wing bean as I call them are pretty beans with four winged edges very unusual looking beans.
Winged beans are nutrient-rich and all parts of the plant are edible. Leaves can be eaten like spinach, flowers can be used in salads, the tubers can be eaten raw or cooked and the seeds used in similar ways to the soya bean.
Sliced and cooked with garlic, oyster sauce and a little magi (Thai) seasoning sauce they are delicious as a light meal with rice or as a side dish.
Simple and easy and quick to cook…
Aubergines nice just sliced, seasoned and put on an oiled baking sheet in a hot oven for 5-7 mins then brushed with a mixture of herbs of your choice and popped under the grill for 30 seconds. Serve immediately. Nice as an accompaniment to chicken or fish with a nice salad on a summers evening.
Fancy a quick dip for unexpected guests…
- 2 aubergines
- 100ml natural yoghurt
- juice ½ lemon/lime
- 1 garlic clove
- 1 green chilli, chopped
- 1 tsp ground coriander
- Olive oil, to drizzle
Let’s Cook
- Char the aubergines over a flame or cook in the oven and remove the skin.
- Tip into a food processor with the yoghurt, lemon juice, garlic, chilli, coriander and olive oil and season with salt and pepper.
- Blend until smooth tip into a bowl, and drizzle with more olive oil.
- For a chunkier dip, the aubergine, garlic and chilli can be chopped by hand and mixed with the other ingredients.
Enjoy!
Aubergine dip the Thai way.
- 1 medium eggplant
- 2-4 chillies
- 2 garlic cloves
- 2 med shallots
- 1-2 tsp fish sauce
- 1 tbsp lime juice
- Big handful coriander
Let’s Cook
- BBQ your eggplant, shallots, chilli and garlic the chilli and garlic will be done first, pop the chillies into a sealed plastic bag to cool it makes it easier to remove seeds and skin.
- When eggplant is soft then scoop out the flesh and add all the ingredients to your food processor or just a pestle and mortar like it is done here.
- Taste and adjust seasoning if required more fish sauce or lime juice.
- Serve with noodles or raw vegetables.
Lastly on my culinary trip through the letter A is the Avocado…
Guacamole.
Ingredients:
- 1 ripe avocado
- 1 ripe tomato
- 1 finely chopped shallot
- 1 birds eye chilli finely chopped
- 1 -3 tbsp fresh coriander
- Lime Juice
- Salt & Pepper for seasoning.
Let’s Cook!
- Peel and roughly chop the avocado stir in the chopped onion, chilli, tomatoes and the coriander.
- Season the guacamole to taste with salt, black pepper, and a generous squeeze of lime juice.
- Cover bowl with clingfilm and chill before serving.
Thank you for reading I hope you have enjoyed this little trip through the Culinary alphabet…Until next time when it will be the letter B.
About Carol Taylor
Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
Carol is a contributor to the Phuket Island Writers Anthology: Amazon US
Connect to Carol
Blog: Carol Cooks 2
Twitter: @TheRealCarolT
Facebook: Carol Taylor
My thanks to Carol for sharing this new series with us as she also works on her cookbook and novel this year…As always we are delighted to receive your feedback and if you could share that would be great.. thanks Sally.
I’m curious about the taste of almond milk. I’m pretty open-minded about stuff like this, but I have never tried it before.
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It is ok, Pete…My family except for hubby love it…I am not a milk drinker I use it in cookery but rarely drink a glass of milk. I think it is better in hot chocolate rather than tea…It is not awful just a little different 🙂
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I quite like almond milk. It is different from cows’ milk, though. My son-in-law doesn’t like anything dairy, (milk, yoghurt and butter, but does like cheese) so uses almond milk.
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You are correct it is different to cows milk …Some of my family love it my hubby doesn’t and for me it is too sweet but I don’t drink cows milk either I use milk in drinks sometimes or cooking just don’t drink it…Thank you for coming by and leaving a comment …Have a lovely week 🙂 x
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Thank you, Sally, for running this series so I can knuckle down and write … I hope everyone enjoys it…Hugs xxx
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I am sure they will Carol… and glad you are knuckling down..lol..♥
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These are great recipes, Carol and Sally. I also don’t drink milk, but I have it in tea and coffee. I don’t like almond milk, it is to sweet. I’ll take cows milk any day over other milks.
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Thank you, Robbie…I only drink green tea so the only milky drink I have is the occasional hot chocolate where almond milk is ok but as you say on the sweet side but I couldn’t drink it by the glass. 🙂 x
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I don’t have very much now.. I drink green tea and black coffee but use cows milk in cooking from time to time… you have mentioned before Robbie that you don’t have a sweet tooth and that does make a difference..hugsx
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Great recipes, Carol, and so simple to prepare. Love simple. 🙂
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Me too… x
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I love simple as well, Meeks…It’s too hot to spend all day in the kitchen here 🙂
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lol – you’re speaking my language, at last during the Aussie summer!
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Rich post with rich ingredients.
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Thank you.
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It’s welcome.
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Thank you 🙂
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I need no encouragement to eat avocado or aubergine 🙂
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Avocados I don’t.. aubergine not so much…xx
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I ate them a lot in Afghanistan. Must dig out a recipe to convert you!
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I don’t mind them in Moussaka but I have to say I need some nudging to eat them otherwise….lol..xx
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I am the same as Sally although I do eat more aubergines now I live here as Thais eat them a lot so sometimes it’s hard to avoid them:) x
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I am fine when it is included in something else…with cheese!! xxx
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I’m with you on the cheese, Sally although I love them in the pickled cabbage and the small ones I now eat raw so getting used to them 😊xx
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Will think about it…xx
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Almond milk has gotten a bad rap in the States. I wonder why.
Maybe the cows are objecting – ha!
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Possibly… xx
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Haha…Poor old cows are getting a bad rap all the time now….
I have just googled it and this came up to do with decimating hives and honey bees haven’t investigated further but could be why…
https://www.thecut.com/2020/01/almond-milk-honeybee-deaths.html
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The last week i heared a lot about almond milk. Sounds very tasty. Thank you for the advice. Michael
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Thanks Michael.. worth trying to see if you enjoy.. hugs
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Reading Carol’s recipes i am most times feeling like an alien, only some years on earth. 😉
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We all feel like that dear.. we only have to look at the headlines! hugs
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If you have a sweet tooth Michael you might like it 🙂 xx
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Oh, a natural sweetener? Great, i will try to get this almond milk. Thank you for the tipp,Carol!
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It definitely is sweeter than cows milk 🙂 x
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Hi Carol and Sally, I didn’t realize a person could make their own almond milk! So cool. I use it in my coffee and on cereal b/c I can’t drink cow’s milk. Love the recipes for aubergines and guacamole. Thanks for sharing these healthy choices, Carol.
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Great Lisa…delighted.. xx
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My pleasure, Lisa… Thank you 😊x
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I saw those wing beans and was wondering… Now I know – thank you, Carol! I love Thai aubergine dip’ will definitely give it a try.
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Thanks Dolly ♥
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My pleasure, dear Sally!
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Thank you, Dolly pleased I could help, I love the Thai aubergine dip as well.. ❤️
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Have a great day, dear friend!
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We always had Arrowroot in the cupboard never cornstarch. Isn’t it weird how back in the day, people just knew what food was good for you? I blame the supermarkets and the advertising, brainwashing people into thinking things are good for you. xxx
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You have a very valid point Adele.. little money to be made for the middleman with all natural products! xxx
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Exactly Adele… Mum knew best.. ❤️
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Loved this! Okay, first, I’m thrilled to learn arrowroot is a substitute for corn starch. I use it for baking (which is hardly not much for quite awhile, lol, but I keep it fresh in the freezer). And next, is there a reason you add coconut water as well as plain water for the almond milk? I don’t recall any almond milk I drink tasting like coconut? I always learn something new here! 🙂 ❤
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Glad you enjoyed Debby and I am sure Carol will enlighten you on that.. xx♥
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❤
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Good question, Debby I am guessing because they can..a Thai friend gave me this recipe a few years ago now although it does increase your potassium intake. just a few days ago given a real simple recipe I haven’t tried it yet myself… for me, it sounds really simple..just almonds and raw coconut water it won’t be as sweet as the other one I am guessing…Many Thais don’t drink cows milk they drink soy milk or other kinds of milk like almond milk…Maybe I will do a separate post on alternative kinds of milk I will have a chat about it with my daughter in law who drinks far more milk than me…I am not a milk drinker…Hope that helps ❤
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Thanks Carol, it does. We don’t drink cow’s milk in our home either so I was curious. I drink soy milk and hub drinks almond milk. I find almond milk to watery consistency for my liking, but I like to keep hub away from soy products as it can affect the hormonal system. ❤
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Yes, I have heard that, Debby which is why it is not recommended for some cancer patients 💕
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Exactly! 🙂 xx
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How does the homemade almond milk compare to the store-bought that I put on my cereal?
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Fewer chemicals and preservatives, Liz…The one you make only has a life of a few days whereas Almond milk you purchase in-store keeps much longer ❤
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Ah!
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