I have decided to start a recurring feature. In an attempt to get to a healthier lifestyle with less processed food, I will be attempting to make my own food from scratch as much as I possible can. There are so many things that we buy at the store already made but with a bit of time and patience, we can make them ourselves. This will save us from all the unknown and unpronounceable ingredients that they add. I will endeavor to share all these in this tab.
Make your own Vol. 1: Soymilk.
As I was planning my detox menu and knew that I would be making my own green monster smoothie, the first thing on my shopping list was tons of soymilk. I have been playing with the idea of making soymilk for a while and even once soaked the beans but ended up cooking them. This is so quick (as in hands on time) and makes lots of milk at a very cheap price. Saves money and is healthy too.
You will need
Cheesecloth or kitchen cloth
- Soak 2 cups of white /yellow mature soybeans for at least 8 hrs. I would do it over night so it gets really big and soft. I had mine soaked for 24 hrs.
- This will produce about 4/5 cups of beans.
- You will make your milk in batches. For every cup of soybeans, you will need 3 cups of water. (You can make it two if you want your milk to be thicker)
- Blend this in a blender for about 2 minutes.
- Sieve this in the cheese cloth to separate the milk and pulp
- Put the separated milk in the pot and repeat the cycle.
- After you have all the milk ready, boil the soymilk for about 20-30 minutes. Do not leave it unattended and stir frequently.
- At this point, you can add a cinnamon stick, or vanilla extract or some sugar to sweeten it. I left my plain.
The milk has a beany taste, which might take sometime to get used to. I personally don’t think I can drink this plain. I know some people who swear by it and would never drink the commercial soymilk. But it is absolutely perfect for the green monster or any smoothie you might make. It also works as a great substitute for any recipe that calls for milk
I read on some blogs that you could boil the milk in a tablespoon of baking soda to get rid of the beany taste. I don’t mind it so I didn’t do it. I might try at a later date and share whether there was a great difference in taste.
Enjoy and let me know what you do differently.
Make your own Vol. 2: Hummus
I decided to do my second installment of make your own (my quest to rely less on processed food) and since I have been making my own hummus after years of buying it, here is my recipe. Its pretty simple and quick
I cup Dry chickpeas
I medium onion
I large red/green bell pepper
1/3 cup fresh lemon juice
1/4 cup tahini
2 cloves garlic, chopped
1/8 teaspoon cayenne pepper
1 1/4 teaspoons coarse salt
¼ teaspoon cumin (I always add cumin to legumes)
- Soak your chickpeas overnight and boil the following day
- Soak over night and they should double
- Sautee your onions, chopped garlic and bell peppers in olive oil for about a minute. (I do this to reduce the taste of raw garlic and onion in my hummus. However if you do not mind it, go ahead and use them raw.
- Sautee for about a minute or two
- Put all the ingredients in a blender and blend to desired taste. (you can add some of the water you used to boil the chickpeas if you want a smoother consistency or you can add a quarter cup of olive oil to make it smoother.)
- Blend. add lemon juice and olive oil
- Store in the refrigerator and you have delicious chickpea that is cheaper and tastier than store bought.
Make your own Vol.3: Marinara sauce
The great thing about marinara sauce is that you don’t only have to use it for pasta. It can be used to add falvor to various dishes you make.
The stuff you buy in the store is so full of sugar that you miss the benefits of tomatoes and spices and great olive oil.
This can be made in bulk and stored for use. Ideally you can make it once a month and freeze.
You will need
(Makes 6 cups)
2 cans crushed tomatoes ( you can use fresh tomatoes about 50oz)
I can tomato paste
I large onion
I clove garlic
2 whole bay leaves
I Tbsp. oregano
I Tbsp. balsamic vinegar
Salt and pepper
Mushrooms, bell peppers (optional)
How to make it
- Dice up onions and garlic and sauté them in olive oil
- Add in the tomatoes, spices and tomato paste. Salt and pepper to taste.
- Add the mushrooms and peppers
- Simmer on low heat for about 45 minutes
- Add vinegar and let simmer for another 15 minutes ( tir occasionally so sauce does not stick to bottom)
- Once sauce is done, remove the lay leaves and let it cool to room temperature
- Pour in jar and refrigerate
For more make your own https://veggiereader.wordpress.com/make-your-own/
Make your own vol4. Homemade yoghurt
Why make your own yoghurt you might ask. Well
- It tastes better
- It’s better for you (no preservatives, sugar or chemicals added)
- It’s less expensive
- You control what goes into it.
Your will need
- 4 liters/ a gallon of milk (1 gallon of milk=1 gallon of yoghurt. You can change this depending on how much yoghurt you want to make)
- 1 heaped tablespoon fresh yogurt, (check the label to make sure it has live, active culture — most yoghurt at the store does.
- 2 large pots (one has to be bigger than the other to make a type of double boiler. The larger pot should have a lid)
- I plastic or metal spoon
- A candy thermometer
– Put the milk into the smaller pot and put the thermometer at the rim of the pot. Boil the milk to 1850 but if you do not have one, your milk will have reached the desired when it forms a film at the top and begins to froth like a late. Stir frequently
– Cool the milk down to 1100 . You can let it cool at room temperature or put the put in a sink of water
– Once it gets to 110, add your 3-4 tbsp. spoons of the yoghurt. Stir well to ensure the live yoghurt is well mixed and place in a warm are. You can use a heating pad. Or I just place mine in a warm oven switched OFF and leave it for about 6-7 hrs.
– After 7 hrs. Stir your yoghurt well. Note- there will be a cheesy smell and a greenish liquid on top. Have no fear.
– Portion out your yoghurt into containers with lids. Cover them and chill overnight. Refrigerating will thicken the yoghurt and this can keep for up to 10 days.
Is it worth going through all the trouble. absolutely. This is great for breakfast or a snack.
Make your own Vol 5– Homemade pesto
This is one of the simplest things to make. You can add it on lots of food e.g. pasta, egg, as pizza topping. I use this on everything and like to make lots to last me a while.
- all you need; basil, garlic, pine-nuts,olive oil. Source: Womansday
Makes 2 cups
½ cup pine nuts or almonds
3 cups firmly-packed basil leaves or parsley
1 cup finely grated Parmesan
1-cup extra-virgin olive oil
6 garlic cloves
½ teaspoon sea salt flakes
2 Easy steps
- Heat a small frying pan on medium. Toss nuts over heat for 1-2 minutes until golden. Transfer to a food processor.
- Add all remaining ingredients. Process until well combined and a coarse paste is formed. Season to taste with pepper.
- store in tiny leftover jars.
All the ways you can have this.
- Source: simplyrecipes.com
- Pesto on deviled eggs
- pesto on scrambled eggs
Pesto and pizza
- incase you still had any doubts about making this
The uses are endless so why not go make your self a HUGE batch 🙂