How to make cashew milk with the Healthy Harlequin
Need a different flavor of nut milk? Try cashews!
How to make candied pecans with Healthy Harlequin
Here is a perfect little snack: Candied Pecans. I prefer to soak the pecans before, so put them in some water for at least 6 hours. That will make them more easily digestible.
How to make coconut milk with the Healthy Harlequin
Allergic to nuts and milk? Why not try coconut milk!
How to make raw nut pulp hummus with the Healthy Harlequin
You can use whatever nut pulp you have leftover almond, brazil, cashew, macadamia, hazelnut, sunflower, sesame, pumpkin seed because it will all work with the following recipe.
How to make Pumpkin Puree with Healthy Harlequin
Pumpkin is that squash that you totally expect to see around this time of year. One of the most basic things you can do with all those great guts of a pumpkin is turn it into a puree.
How to make Forbidden Coconut Black Rice with Healthy Harlequin
We're inching closer and closer to a ghoulish Halloween and I thought it would be appropriate to make some Forbidden black rice, which just sounds SO spooky and SO off limits.
How to make almond creme with Healthy Harlequin
Well, we learned how to blanch almonds last week, now let us make almond creme.
How to make almond milk with Healthy Harlequin
Want a creamy, lactose-free alternative to cow milk? All you need to do is soak 1 cup of almonds in water overnight, drain the water, place almonds in a food processor, add 2 cups of water, and blend on high for two minutes.