1-Minute Cashew Milk

I’ve always wondered why the store-bought nut milk cartons, including the organic ones, have expiration dates like weeks and months away from now. Although not too many preservatives are listed on the label, I still feel very skeptical about all the chemicals keeping the the liquid fresh for way too long.

I don’t drink the cow milk anymore since I’m human.
Besides I think the current state of dairy farming is beyond inhumane and dismal. You can learn more from my heroic friends at Mercy for Animals.

Then I came across what looked to be a very simple recipe from Blendtec for cashew milk.  When it was all done, I was beside myself for having spent so much money all these years on all the nutty nut milks!

Click here for the recipe, and I’ll also write it out below. I’m telling you, it will take you 1 minute to make the uber delicious, creamy and healthy nut milk at home. You just have to soak the raw cashews overnight (or, I give it 24 hours).

I drink the milk by itself, or mix with my favorite vegan all-in-one shake, Vega!

You will save you $ and reduce trash, win win!!

Cashew Milk :

1 cup
cashews, soaked overnight and rinsed
4 cups
1 tbsp
*honey or maple syrup (Blendtec lists agave nectar, but I think it’s too high glycemic.)


Add ingredients to jar in order listed and secure lid. Select “Whole Juice.” Serve or store in refrigerator for up to 3 days.

NOTE: If your blender does not have a “Whole Juice” cycle, blend on Medium High (speed 6 or 7) for 50-60 seconds.
Use more or less water to vary the thickness of your raw cashew milk. A 4:1 ratio of water to cashews is similar to whole milk in taste. If you add another cup of water, the resulting 5:1 ratio is similar to 2% milk.

Cashew Milk

Raw Vegan Cheesecake

I’ve recently turned vegan from vegetarian.  I had to…I’ve learned way too much about our dairy industry and what “people” do to our cows and their babies. I won’t go on too much about these horrific practices, but please do your due diligence. Here’s a site for you to get started : http://animalplace.org/

I love cheesecake, but I can no longer enjoy the cow cheese knowing what I know now. So, I’ve looked into raw vegan “cheesecake” made with nuts, mainly cashews. How healthy!

And the most surprising factor of it all is that it only takes 5-10 minutes to “bake” the cake!! (*It does take 2-3 hours to soak the nuts prior to “baking” and another 2-3 hours to freeze the cake.)

Here’s a very easy recipe for your very own raw vegan cheesecake!

6-8 servings on a 8 x 10” panCrust : 
1 cup of raw walnuts3 dates, pitted

1 tablespoon of shredded coconut

Filling :

1 ½ cup of cashews

1/2 cup of lemon juice

1/2 cup of honey

1/4  cup of melted coconut oil

1 tablespoon of vanilla extract

1/4  cup of coconut milk

*For flavors, you can add ¼ cup of your favorite fruit, toppings and more.

1)  Soak cashews in water for 2-3 hours.

2)  Sprinkle shredded coconut evenly on the bottom of a pie pan.  This prevents the cake from sticking.

3) Blend walnuts and dates until crumbly.  (Careful not to overheat the blender!)  Press the crust onto the pan.

4) Blend all of the filling ingredients until creamy.  You can add a little more liquid if necessary.  Pour the filling cream evenly over the crust.  Place in freezer for at least 2-3 hours.

5)  Take the cheesecake out for 20 minutes before serving.  You can leave the rest in the freezer, or leave some pieces in the fridge for your immediate enjoyment!

Simple enough?  You’ll love the taste and you’ll wonder why you ever ate the cow cheesecake.  And it’s super healthy!  Win win!

*Check out my Blueberry Raw Vegan “Cheese” Cake : Blueberry Raw Vegan Cheesecake

Downfalls of Gluten-Free Pastries : Xanthan Gum & Starches

Most of the people who are sensitive to gluten don’t even know they have gluten sensitivity.  The rise of Gluten Intolerance aka Celiac Disease and Gluten Sensitivity is partially blamed on genetically modified wheat aka GMO wheat. (There are many theories and arguments about this subject, but doesn’t it seem more logical to keep things as natural as possible than chemically and genetically altering the crop?)

So some of us decided eating gluten-free was much healthier than partaking in the horrible wheat consumption. Gluten-free is so IN that even the toddlers on Abbot Kinney in Venice, CA are requesting gluten-free pizza, bread, pastries, you name it! Let’s focus on gluten-free pastries for a second since it’s right up my alley as I’m the co-founder/pastry chef of the Two Sisters And Organic, Gluten-free muffins.

Way back when I didn’t bake for myself, I frequently bought gluten-free pastries only to be disappointed after one bite. Sure, it lacked any sort of pleasing taste, but I would doggedly finish the whole piece thinking healthy food couldn’t possibly taste that great. However, the bigger issue was that I actually didn’t feel good either, often bloated and lethargic soon after. Why?

Yep, I’m a super nerd. My research concluded that Xanthan Gum, which is a thickening/stabilizing additive commonly found in gluten-free pastries to hold ingredients together in place of gluten, irritated my digestive system. Did you know Xanthan Gum is also used in cosmetic/dental products, pharmaceuticals, and other various industrial products. Hmm..this doesn’t sound healthy at all, does it?

Another by-product of my research left me questioning why I even bother eating gluten-free at all when the “real stuff” tastes so much better albeit fattening and unhealthy.  It turns out a lot of these so-called healthy gluten-free options have additional starches (potato, corn, white rice to name some), besides Xanthan Gum, to make the pastries more spongy and chewy  like the “real stuff” we’re used to. However, these starches are very fattening and high-glycemic, and you can Google how evil these two factors can be.

It couldn’t be more obvious to me not to add anything unnatural like Xanthan Gum and unhealthy ingredients like starches to our beloved muffins. Here’s an idea for a fun project. Let’s see how many gluten-free pastries you can find that DO NOT contain these two downfalls of the industry! I bet this might turn out a bit more difficult than you’d like.

Two Sisters and A muffin

This is why I got sick in China!

This article shocked me!!! (and I threw up a little in my mouth, TMI!)  I was visiting a friend in Shanghai several years ago.  I purposely stayed at a 4-star hotel and stuck to eating only inside the hotel since I heard a lot of gross stuff about the food situation in China.  I especially wasn’t in the mood to take any chances with my weak stomach.

All went well until my last night in Shanghai.

My friend insisted that we go out to this tourist-friendly restaurant to experience the local culture for God’s sake!  I really wanted to say no, but thought it would be sort of rude not to.  Besides, a week went by without any incidents (mind you I really stuck to my “hotel diet”).  So I stupidly agreed.

The “China Nightmare” started the next morning as soon as I boarded the plane.  My stomach was in knots, and I immediately felt feverish.  Then I made several trips to the bathroom to throw up.  I was miserable.  Ugh!

So, this article by Washington Post made perfect sense as to why I got violently sick from eating food in China.

I’m sure this gutter oil is just one of many crazy things going on there.  I recently watched “Death by China” on Netflix, and boy, oh boy, I wish I never had to buy another product made in China.

I’m not bashing the Chinese people.  I blame the broken communist government and our inability stemmed from greed to say no to their wayward system.

gutter oil used in cooking in China
gutter oil used in cooking

Tastes better than Crack Cocaine

DoughnutNot that I know what crack cocaine tastes like nor is it even edible??  I’ve been on this strict diet (no processed foods) for say like FOREVER.  Then came this “white chocolate doughnut.”  Don’t ask how it just magically appeared in front of me.  Anyhow, I had to take a stab at it.  Had to…and why does something so BAD taste so GOOD?

I suddenly felt a strong urge to look into this very phenomenon, “Sugar High.”  Here’s what I found :

1) Simple white sugar mainly found in bad things like doughnuts easily break down into glucose in the bloodstream.

2) The pancreas releases insulin to absorb sugar from the bloodstream.  A moderate amount of glucose present in your body is actually healthy.

3) Through this absorption, trptophan is converted into serotonin, aka “Happiness Molecule.”

4) However, when this conversion happens too quickly, in order words, the bloodstream is overloaded with too much sugar and insulin gets release too quickly, the opposite happens.  This condition is known as “hypoglycemia” or “sugar crash.”

5) Go back to 1) and you can see why eating simple sugars can be bad.

As quickly I felt “high” off that doughnut (yes, I immediately finished the rest after the photo op), I began to feel gross, lethargic, and even sad.  These are well-known symptoms of sugar crash.

I’m sure this wild consumption didn’t do any good for my health, but sometimes it takes a couple of mistakes to create a good habit.  I’ve learned my lesson, and I hope you did too without actually eating one yourself!