Baltimore Eats Magazine_First Edition
The Introductory Issue of Baltimore Eats Magazine
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