Let’s Get Cooking: Creamy Cashew and Vanilla Milk from Chef Simon Jongenotter – in Bali

Vanilla cashew milk

Vanilla cashew milk

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In Bali, not only can you eat wonderful Balinese and Indonesian foods (think peanut sauces and chili, coconut and lemongrass and pineapple), but also a wide range of delicious food, especially in Ubud, for health-conscious yogis.

One good example of someone creating healthy, tasty choices is Chef Simon, a whole foods chef, energetic healing practitioner, and a permanent resident at Bali Silent Retreat. In his article, “Dairy and Beyond,” he writes, “There’s no surer way to feel deprived than eating or drinking a watered down, gluten free, dairy free, cruelty free alternative of a glorious food product. Most dairy alternatives are a great example. . . .

Milk was once stored in bags made out of a cow’s stomach. Allegedly an ancient cowboy left his bag lying around in the sun for too long and thanks to an enzyme in the cow’s stomach called ‘rennet’ this produced, solely by chance, the first cheese. It took generations of sheer brilliant invention, luck and determination to create the dazzling range of cheeses that the world knows today. . . . The Europeans are still leading . . . to create alluring nuggets of salty, crumbly, creamy and often plainly addictive cheese. . . . [Although] moldy cheese is mainstream, I’m not sure whether Mediterranean maggot cheese will ever make it to the supermarket shelves though.

I digress, as this is not about dairy. Nor is it written for people who somehow are deprived of dairy. These are recipes that are delicious. They don’t involve animal products. They are super-healthy. I prefer to drink cashew milk; it somehow feels fresher.

Creamy Cashew and Vanilla Milk (gluten free, dairy free)

– 1 cup (236.6 ml) of raw cashews, soaked in plenty of water for 2 to 6 hours, drained, rinsed

– 4 cups (946.24 ml) of water

– 1 teaspoon (4.5 grams)  sea salt

– Stevia or sugar to taste. Suggestion, 1 tablespoon (14.3 grams) sugar or the stevia equivalent

– 1 vanilla pod, scraped.

Combine all ingredients in blender and blend until smooth and creamy. This may take a few minutes depending on your blender. Taste and make sure you can’t detect any bits. Serve cold. Or use as you would use milk in any recipe. (From: UbudLife,  Vol. 21, Feb. 2015, p. 44-45).

Enjoy.

Coming soon, Chef Simon’s recipes for coconut yoghurt and for cashew and coconut cream cheese. Aloha and sanpai jumpa, Renée

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About reneeriley

Our blog was begun as a way to share our experiences in China. From August 2010 to July 2011, my husband, Barry Kristel, and I were at our University of Hawaii Maui College sister school, Zhejiang Agriculture and Forestry University in Lin'an, China, a city considered rural because it has only 500,000 people! We had a wonderful time. Then in February 2012, we returned to teach this time at our other sister school, Shanghai Normal University, in a city of over 21 million people. We've made many discoveries. Did you know that now Chinese girls, at least the ones who go to university, for the most part feel they are luckier than the Chinese boys? Did you know that Shanghai saved over 20,000 European Jews during WWII? Do you know how Chinese university students would deal with problems that come up in Dear Abby letters? What's it like to be on the Great Wall of China? Do you know how many Chinese girls had their feet bound and why? And we have recipes from many of the places we've visited. Among others, you can find instructions on how to fry cicadas from one of my ZAFU students and how to make chocolate-Kahlua waffles from my brother Mike in Gainesville. You can also look back to our earliest entry to see what we experienced in Oaxaca, Mexico, in 2006 during the mainly peaceful six months of protest until the Mexican government sent in the troops. Between our stays in China, Barry and I have been on the Mainland U.S. visiting family, friends and Servas hosts as we traveled home to Maui. We share those experiences too. Welcome to our blog! Aloha and Zài Jiàn, Renée and Barry

2 responses to “Let’s Get Cooking: Creamy Cashew and Vanilla Milk from Chef Simon Jongenotter – in Bali”

  1. Isabella says :

    This recipe looks so delicious and healthy– I love cashew milk! 😉
    Keep up the great work!
    XOXO,
    Isabella

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