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The Introductory Issue of Baltimore Eats Magazine

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MILK STORY<br />

GADGETS<br />

in flavor, and lower in fat, and is<br />

fortified with vitamins and minerals<br />

- so it is best as a stand-in for<br />

dairy milk in cereals, smoothies, or<br />

baked goods.<br />

● Flax Milk: Slightly earthy, sweet.<br />

Flax milk is a great alternative to<br />

nut-milks for those with nut allergies.<br />

I have found a brand in the<br />

refrigerated section at Wegmans<br />

that is unsweetened and contains<br />

added pea protein, which I like using<br />

in my smoothies.<br />

● Hemp or Quinoa Milk: Earthy.<br />

These tend to be stronger in flavor,<br />

and thinner in texture. I would use<br />

these in smoothies or baked goods,<br />

where they are not the prominent<br />

flavor. Just like flax milk, these are<br />

an awesome alternative for folks<br />

who are avoiding both dairy and<br />

tree nuts. (And by all means, if<br />

you enjoy their flavor, there’s certainly<br />

no reason not to drink them<br />

straight-up, too!)<br />

● Soy Milk: Mild and light in flavor.<br />

Soy milk has long been used as a<br />

stand-in for dairy milk in coffee<br />

drinks (think lattes), cereal, and<br />

even a nice cold glass of chocolate<br />

“milk”. We don’t use a lot of soy in<br />

our kitchen because of allergies,<br />

but if you enjoy soy, then it is a<br />

great, mild option for your plantbased<br />

needs.<br />

● Oat and Rice Milk: Mild and slightly<br />

sweet. Since these milks are produced<br />

from starches/grains rather<br />

than seeds/nuts, they are naturally<br />

much sweeter and thinner. Use<br />

these in sweet applications like<br />

baked goods. We don’t recommend<br />

using these in large quantities<br />

regularly, since they do tend to<br />

contain a lot of sugar.<br />

Want to make your own?<br />

Here’s how!<br />

ALMOND MILK<br />

Use this method to prepare Cashew<br />

or Macadamia Milk, also. Seed<br />

milks can be made using the same<br />

basic process, but typically do not<br />

require the pre-soaking. The optional<br />

ingredients listed may be added if<br />

you’ll be drinking it straight or using<br />

it in breakfast cereals and smoothies -<br />

they add amazing flavor. I would leave<br />

out these flavorings if you plan to use<br />

the milk in more savory dishes.<br />

● Nut milk bag or cheesecloth<br />

● 1 cup raw almonds, soaked (see<br />

directions, below)<br />

● 3.5 cups filtered water<br />

● 2 to 4 pitted Medjool dates, to<br />

taste (optional)<br />

● 1/2 teaspoon vanilla extract (optional)<br />

● 1/4 teaspoon cinnamon (optional)<br />

● Small pinch fine sea salt (optional)<br />

Steps<br />

● Place the almonds in a bowl, cover<br />

with filtered water, and refrigerate<br />

for 8-10 hours.<br />

● Drain and rinse soaking water.<br />

● Place drained almonds into a<br />

high-powered blender along with<br />

the 3.5 cups filtered water and optional<br />

ingredients, if using.<br />

● Blend on the highest speed for 1<br />

minute.<br />

● Place a nut milk bag (or cheesecloth)<br />

over a large bowl and slowly<br />

pour the mixture into the bag. (It<br />

may take a while for the milk to<br />

filter through the cloth, so take<br />

your time rather than pouring it all<br />

at once.) When most of the liquid<br />

has filtered through, squeeze the<br />

bottom of the bag to release the<br />

remaining milk. Transfer milk to a<br />

storage container, such as a glass<br />

jar, and keep in the refrigerator for<br />

up to 4 days. Shake well before<br />

using, as contents will settle.<br />

What to do with the leftover<br />

almond pulp? You can find endless<br />

ways to use the leftover pulp online,<br />

from baking it into muffins, to drying<br />

it and grinding it into almond meal,<br />

to stirring it into your breakfast cereal.<br />

Get creative! If you want to hold<br />

onto it but don’t have the time to get<br />

creative, just seal it in a freezer bag,<br />

label it, and pop it in your freezer so<br />

that you can decide how to use it<br />

later without it going bad.<br />

KITCHEN GADGETS<br />

THAT ACTUALLY WORK<br />

This month we focus on the RoboTwist – a robotic<br />

jar opener that easily twists off the toughest<br />

lids. I know what you are thinking … who needs<br />

this product when I can open most lids myself<br />

and if I cant, I give them to my spouse or better yet simply<br />

beat the side of the jar with a knife. And “yes” those options<br />

do work – but not for everyone. This is the perfect<br />

gift for seniors, children and those with arthritic hands.<br />

I purchased one for my mother who has arthritic hands<br />

and she uses it on a regular basis.<br />

How does it work .., well its quite simple. Simply set<br />

RoboTwist on the jar, press the button and watch it work.<br />

And it really is that simple. And best of all, it works on<br />

most any size jar and it<br />

It is compact in size weighing in at .80 LBS and is just<br />

over 7 inches long. And it uses very little energy, needing<br />

just 2 aa batteries.<br />

Costing just under $20 (excluding S&H) the RoboTwist<br />

makes a perfect gift for almost anyone.<br />

To learn more about their product or to place an order,<br />

simply visit their website www.buyrobotwist.com.<br />

40<br />

<strong>Baltimore</strong> <strong>Eats</strong> <strong>Magazine</strong> September 2017<br />

September 2017 <strong>Baltimore</strong> <strong>Eats</strong> <strong>Magazine</strong> 41

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