“By nourishing your body with the right nutrients, your body will nourish you. It makes a lot of sense to count nutrients, not calories. If calorie controlled diets worked, we’d all be thin (and achingly dull.)” – Susan Jane White
If you’ve ever wanted to laugh your way through a recipe and give your body a nutritional slam dunk at the same time, then Susan Jane White is the lady for you. I was first introduced to Susan when she released her first book, The Extra Virgin Kitchen. I was living in France at the time, and we ordered a copy to keep in the library of cookbooks in the small cafe where I worked. Truth be told, she had my heart at tahini ice cream. In her second cookbook, The Virtous Tart, Susan shares sinful but saintly recipes for sweets, treats and snacks – and yes, there’s even a recipe for healthy halva. Every recipe is gluten, dairy and refined sugar free and the book is loaded with a tremendous amount of nutritional (fun) facts. What I love most about Susan’s books is her hilarious sense of humor and her ability to make everyone feel included in the world of health and wellness. She doesn’t dare sacrifice taste for nutrition, and proves that your really can have your cake and eat it too.
“Healthy food is all very well and good, but it’s got to taste great, right? Damn right! I love cooking for flavor, but cooking for the good of my body makes me giddy. It’s like dating a terribly tasty hunk, then finding out he’s rich too.” – Susan Jane White
It’s been a bit of a grey spring so far, so when I saw the recipe for the Golden Turmeric Milk I knew it was something that would bring a little bit more sunshine to these rainy days. It’s a simple blend of just a few ingredients, and the result is creamy and delicious – like liquid gold. I’m not one to waste, so I went ahead and took the dry pulp from the milk and turned it into a bright and crunchy granola. The two together will brighten the darkest of mornings.
GIVEAWAY (CLOSED) – Enough about me, I want you to have a copy of this cookbook in your kitchen too! The kind people of Roost books have so generously offered to giveaway 5 copies of the Virtuous Tart Cookbook. To enter, simple leave a comment below and let me know your favorite way to use turmeric. Or if you’ve never used it, simply say hi. Giveaway open to CANADA and US residents only. Winner will be announced Tuesday, April 25. May your weekends be golden + bright.
GOLDEN TURMERIC MILK + GRANOLA
Whenever I make homemade nut milk at home, I always try to come up with ways to use the leftover pulp. Granola is my go-to, and it becomes somewhat of a never ending circle; make milk, make granola, need more more milk for granola, need more granola for milk and so on. The granola recipe below is pretty adaptable to any leftover pulp, so if you make a lot of nut milk at home you could easily use this as a base. Here I stir the honey into the granola at the very end, I find you end up needed less honey for sweetness this way. But the milk alone is worth a try.
You don’t need a crazy powerful machine or fancy blender to make nut milk, any blender or food processor will do. If you do make this in a vitamix, I might imagine that your pulp might be smoother and a bit more dry than mine here. You can add a touch more coconut oil, lower the oven temp and back for longer if need be.
“A toast, to eternity.” – Susan Jane White
Makes 2 cups.
1 cup raw almonds
2 cups filtered water
Chunk fresh ginger (I used one the about half the size of my thumb, peeled and finely grated with a microplane, but if you don’t plan on making granola leave it whole and unpeeled)
1 tablespoon raw honey
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom (or 2 green cardamom pods)
1 nut milk bag or muslin cloth (or clean, unused panty hose sock!)
Pulp from 1 batch of Golden Turmeric Milk
2 3/4 cups rolled oats
1/2 cup coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 1/2 cups coconut flakes
1/4 cup raw honey
Place the almond in a large bowl, cover with cold filtered water and soak them overnight or for 10-12 hours.
In the morning, rinse and drain the almonds. Add the soaked almonds to a powerful blender along with no more than 2 cups of filtered water and the remaining ingredients. Blend on high until foamy.
Wash your hands thoroughly before the next step to avoid spoiling the milk. Place nut milk bag or muslin cloth over a large bowl. Pour the contents of your blender into the cloth and strain it. A fabulous creamy milk will collect in the bowl underneath. Gently twist the top of the bag and use your hands to squeeze the milk into the bowl, which should take about 20 seconds.
Pour golden turmeric milk into a clean bottle. Keep sealed in the fridge for three days.
Preheat Oven to 325 F / 160 C
Add dry pulp from the turmeric milk and oats to large mixing bowl and stir to combine. Add in the melted coconut oil, vanilla, lemon juice and salt and stir until everything is well coated. Transfer mixture to a baking sheet lined with parchment and bake in the oven for 15 minutes, then toss the granola and rotate the pan to prevent burning. Add in the coconut then return to the oven for another 15 – 20 minutes or until light brown and crisp. Transfer granola back into a large mixing bowl, stir in the honey then return to the parchment lined baking sheet to cool and dry out. Once completely cooled store in a sealed container for 1 week.
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!