Gluten Free Oat yogurt

I tried making yoghurt with oats - and it worked! I really like it.

Oat yoghurt in the process

I used whole kernel GF oat groats also known as oat berries,  with some GF rolled oats.   You can find oat kernels in Whole Foods or health food stores, or if you want gluten free ones, Chateau Cream Hill Estates does a gluten free whole kernel oats, which are available for order online from several GF suppliers. Whole kernel oats look a little like brown rice.



I soaked the oats for 8 hours then fermented them on the back of my aga (stove) for 16 hours.  I'm loving it on my oat muesli every morning.  Oats on Oats.  A healthy yogurt! No sugar. No preservatives. Just oats, water and probiotics!

Warming/fermenting on the back of the aga
Want to come round for breakfast and try some?
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Making Walnut Milk


I make almond milk every week for my husband and I....but this week has been busy and I keep forgetting to soak my almonds....and so it seemed the right time to try making Walnut Milk instead, because you don't need to soak walnuts first.


It is so simple and quick to make - and a wonderful source of omega 3 fatty acids.

Put 1 cup of organic walnuts and 3 cups of water in a high powered blender.

Blend on high for a couple of minutes.

Strain through a nut milk bag.

Store in the refrigerator for up to 10 days.

It's nice and creamy. Enjoy on cereal and as an alternative in recipes to dairy milks.


I like it as much as the almond one....maybe this will now become my new go-to non-dairy milk.  Have you tried it yet?  I've never seen it for sale.....
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Harvest and Food as medicine

It's been a busy week this week.  As well as many of my usual things, I started two new "Food as Medicine" groups this week, AND we harvested our Godello grapes in the vineyard! More on the harvest soon.


The two new "Food as Medicine" groups were on Tuesday and Thursday. Each group consists of 9 women, and we will meet once a month.  This month we looked at some of the benefits of eating a whole foods plant-based diet, with a focus on the benefits of avoiding dairy in our diets.

After some time in discussion, we donned our aprons in the kitchen and went about making and tasting the following:

  • almond milk
  • brown rice milk
  • oat milk
  • cashew cream
  • whipped coconut cream
  • soft cashew cheese
  • cheese sprinkles
  • cheese cake
all without any dairy or animal products in sight!


Sadly we were so involved, I forgot to take any photos!  

The recipes for the milks are already on this blog, as is the recipe for the cashew nut cheese.

The cheese sprinkles were a great hit.  They are a non-dairy alternative to parmesan cheese or other types of cheese that you may sprinkle on caesar salad, vegetables, or pasta or....  The recipe came from the book "Let them eat vegan" and here is a link to the vegan parmesan cheese recipe by Dreena Burton.


The cheesecake went down very well, so I'll have to make that again and take some photos to share with you.

I really enjoyed our time together, and hope they all did too.  Looking forward to next month already.
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Making brown rice milk

Today's non-dairy milk recipe is for brown rice milk.  Like the others I've shown, (oat milk, almond milk, and banana milk), it's quick and easy and has no odd ingredients like store bought non-dairy milks.  It's just brown rice and water.

Start with 1 cup of cooked brown rice. I used organic brown basmati.


Put it in a blender with 2 cups of water.



Blend on high for a couple of minutes.


Strain through a nut bag or cheesecloth (see almond milk recipe for more info on nut bags).


Store refrigerated for up to 10 days.  Use for cereal and as a replacement for dairy milk in recipes.


For my personal taste, I add 1/4 teaspoon of vanilla essence to this rice as it tastes a bit too much like rice for my liking.  See what you think.  I much prefer it with the vanilla, yet other non dairy milks I like plain.

What's your favorite?
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Making Oat Milk

If you are giving up dairy, here's an easy way to make your own non-dairy milk using oats. In this case, I used gluten free oats.

Soak one cup of oats in water overnight. Pour enough water to cover the oats.

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The oats will swell up to at least 1 1/2 cups. After soaking, drain and rinse the oats.

Place them in a blender with 3 cups of water and blend for a minute or so. I used my vitamix so it was very quick. For less powerful models, you may need to blend for a couple of minutes.

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Pour the milk into a nut bag and collect the yummy healthy milk.

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You will get about 4 cups of oat milk. Keep this in the fridge and use it within a week, on your morning cereal and in cooking. It is versatile as the oats don't give a strong overpowering flavor.

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Here is a photo of this morning's breakfast - my puffed brown rice cereal, with raspberries, bananas and home made gluten free oat milk.

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If you prefer a thicker, creamier consistency, just reduce the amount of water your add to the blender.

I'll be back with other non dairy milk recipes soon. Hope you give it a try.
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Make the switch to non-dairy

I was interested - and excited, to read Mark Bittman's article in Sunday's New York Times, entitled "Got Milk? You don't need it!"

You should read it. Please, take a couple of minutes and click on the link above.


We have been fooled by the Dairy industry for long enough.   Milk is not good for us - even skimmed milk - for the reasons Bittman mentions, but also because it is considered to be a cancer promoter in more than just prostate cancer, as highlighted in the China Study, by T. Colin Campbell.



And we won't all get osteoporosis because we don't drink it.  Levels of osteoporosis are highest in those countries where milk is drunk!

So let's stop drinking milk and using dairy products, and stop encouraging our children to drink it.  You may well feel better for it. Drink water instead, or delicious nut or non-dairy milks.  And yes, you can find soya and non-dairy cheeses too, and yoghurts and ice creams and......Here's my current favorite non-dairy milk:


Or make your own! It's easy :-D

Switching from dairy to non-dairy products is a huge step forward in taking care of your health.
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Making Nut Cheese

I don't eat dairy, so this week I thought I'd tried my hand at making some cheese using nuts instead of dairy.  It was a soft cheese and I am really pleased with how it turned out.


The cheese was made from cashew nuts - and I did two types - one which I dehydrated to form a rind, and the other which I didn't dehydrate (the dehydrated one is at the back of the photo below).



The recipe I used was one I found on the blog Golubka.  I hadn't seen her blog before until I started searching for nut cheese recipes.  But now I've found it - I really like it.  Hope you'll take a look.

The cheese really is simple to make and includes Bio-K probiotics, so you can feel good about eating cheese  as it is providing lots of healthy bugs for digestion.  Here is the recipe with slight modifications to my tastes:

Ingredients
3/4 cup of cashews
2 tablespoons of olive oil
3 tablespoons of freshly squeezed lemon juice
3 tablespoons of Bio-K probiotics - non-dairy
1 teaspoon raw honey
Dash of Spike or No-salt (salt alternative)

1. Soak the cashews in water overnight.  Drain. They will swell to be 1 cup full.


2. Blend all the ingredients together in a Vitamix/Blendtec or powerful blender until smooth.


3. Put into a stainless steel ring former* on parchment paper and either refrigerate overnight or dehydrate overnight.



4. After a couple of hours dehydrating, I removed the ring former so that the sides of the cheese would also form a rind.


*A ring former can be a cookie cutter or muffin ring or something like this ring former.  Basically it just shapes the cheese but you can alternatively just have it free form.


I actually prefer the taste and texture of the un-dehydrated cheese.  It reminds me of boursin cheese in it's texture.  I love cheese with raw honey and fruit.  You can see I added chopped chives to one of the cheeses...you could also mix in or use as a garnish any of the following: garlic, dill, edible flowers, ginger, dried cranberries, figs, or.....So many options. I'll definitely be making it again.  Hmmm, I think I might try dried lemon peel next time......


Let me know if you give it a go.  Thanks Golubka.
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