Archive of ‘Recipes’ category

Yes way Rosé



National Rosé day Favourites Monika Hibbs



National Rosé day Monika Hibbs



National Rosé day Monika Hibbs



National Rosé day Hostess Gift Monika Hibbs



National Rosé day Hostess Gift  Monika Hibbs





National Rosé day Recipe Monika Hibbs





National Rosé day Hostess Gift Monika Hibbs





National Rose Day Monika Hibbs kitchen





National Rosé day Recipe Monika Hibbs





National Rosé day Recipe Monika Hibbs





National Rosé day Recipe Monika Hibbs





National Rosé day Recipe Monika Hibbs





National Rosé day Recipe Monika Hibbs



Happy Friday! If you don’t already have it marked in your calendars let this post be a little reminder that tomorrow is National Rosé Day! We’ve put together some fun ideas to help you celebrate! First off, my favourite bottles of Rosé to make shopping a little easier! And if you’re going over to a friend’s house this weekend, why not bring a simple yet gorgeous hostess gift in an old fashion crate! Include a couple of your favourite bottles, fresh fruit, flowers and you’re set!

Couldn’t let you go without a quick recipe too! All you need is your favourite bottle of Rosé, some fizzy lemonade and freshly sliced lemon.  I like to pour 2/3 rose, 1/3 sparkling lemonade. A nice refreshing cocktail for the weekend! Hope you all have a wonderful weekend!

My 2015 favourite (affordable) Bottles of Rosé:
Rigamarole Okanagan Valley BC Canada- Dry, blend of Merlot, Shiraz and Cabernet
La Bargemen Cuvée Marina France- Crisp, bone dry rosé, with aromas of red fruit, exotic spice, and light floral notes.
La Vielle Ferme France- Fresh & Fruity
Les Fleurs Du Mal France- Fruity, soft and fresh 
Les Trois Provence France – Pale & dry expressions of rosé
Jules France- Dry & Fruity
L’Orangeraie South of France- Boasts of crisp die fruit flavours 

 

Roasted Strawberry Almond Milk



Home Made Strawberry Almond Milk Monika Hibbs





Almonds Strawberries Recipe DIY Monika Hibbs





Fresh Local Strawberries Almond Milk Recipe DIY Monika Hibbs





Roasted Strawberries Sugar Vanilla Recipe DIY Monika Hibbs





Strawberry Almond Milk DIY Recipe Monika Hibbs





Roasted Strawberry Almond Milk Recipe DIY Monika Hibbs





French Press Almond Milk Strawberries DIY Recipe Monika Hibbs





Roasted Strawberries Almond Milk DIY Recipe Monika Hibbs



Roasted Strawberries Almond Milk Vanilla DIY Recipe Monika Hibbs





Roasted Strawberry Almond Milk DIY Recipe Monika Hibbs





Roasted Strawberry Almond Milk Recipe DIY Monika Hibbs





Roasted Strawberry Almond Milk Recipe DIY Monika Hibbs





Roasted Strawberry Almond Milk Recipe DIY Monika Hibbs


| Blender | French Press | Glasses | Pitcher | Paper Straws | Pink Linen Napkin | Salt Container | Glass Water Carafe | 

Okay this SUPER easy recipe is everything! This is the first time I’ve made my own almond milk, and I cannot believe how easy it is! I think the whole cheese cloth has always intimated me, but using a french press instead might make a DIY almond milk morning start that much easier! Then add in oven roasted strawberries and this healthy treat is the real deal!

Don’t forget to soak your almonds the night before and give yourself about 20 minutes in the morning and you’re ready to start your day with this yummy strawberry almond milk! A nice little switch up from my daily morning smoothie! Enjoy!

Roasted Strawberry Almond Milk

Portions: 6-8 small glasses about 2 ½ cups in total
Prep time: 15 minutes
Soak time: 10-12 hours
Cook time: 20-25 minutes 

Ingredients:
¾ cup of almonds (skin on non roasted)
Water to soak almonds 
3 1/2 cups of cold filtered water (more if needed)
pinch of salt
½ vanilla bean
2 cups fresh strawberries
2-3 Tbsp. cane sugar or sugar of choice

Step 1. In a large bowl or container place the almonds and cover with fresh cold water, let this stand for 10-12 hours. This will help the nuts blend easier the longer the soak the easier they will blend up!

Step 2. Once your almonds are soaked and ready to go pre-heat the oven to 375 °F. Hull and cut the strawberries in half and place on a baking sheet lined with parchment paper. Don’t forget to sprinkle with the sugar! Roast in the oven for 20-25 minutes until the juices around the strawberries looks syrupy and the have a slightly roasted look.

Step 3. Drain off the water from the almonds and rinse well. Place the almonds with the 3 ½ cups of filtered water and a pinch of salt in a blender, blend on high for at least two minutes. You really want to make sure that you have broken down the almonds as much as possible, if you feel you need to add a splash more water than go ahead.

Step 4. Place half the mixture in the French press (or nut milk bag), this is now going to take a little bit of patience. Let the mix stand for a minute so the almond pulp can start to settle, then slowly start to press down, take your time so that you don’t force to much and the mixture splashes out of the French press. If you are finding that its to thick don’t be afraid to add some more cold filtered water. Place in a container and repeat with the reaming mixture.

Step 5. Give the blender a quick rinse and pour the strained almond milk into it (don’t worry if there is a bit of the pulp). Split the vanilla bean down the middle and run the back of your knife along the bean getting as much seeds as you can (save the vanilla bean and put it in your sugar!). Place the vanilla seeds, strawberries (cooled) and their juices into the almond milk, blend on high for two minutes.

Note – If you do not want the strawberry pulp in the almond milk you can simply blend the strawberries on there own (using one of the trusty hand blenders) and strain them into the almond milk and mix well after.

Step 6. Voila! Your roasted strawberry almond milk is ready! But remember the almond milk will only last two days in the fridge and if you find the next day it has separated just mix it up again.

Note – If you didn’t get time to finish this almond milk, freeze it up in ice cube trays and throw them into your next smoothie! (I would not suggest to thaw and drink again as it may have separated a bit and will not be as appealing).

Recipe by Erin, MH food contributor.

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