Cold Brewed Conversations

Coffee qualifies as a plant-based beverage. Essentially made with beans and water; it sounds like it should be pretty healthy.

New ways to prepare old favorite food and drinks are everywhere. It’s the best when the new way is healthier, too!

Some may say that cold brew coffee isn’t new but lately it’s being talked about a lot more than ever before.

Is coffee healthy? Who knows, honestly. Some say it’s a drug, it’s a diuretic, it’s addicting, and even that it’s healthy.

The opinion here is that Coffee is okay. It gets more unhealthier the more “add-ins” there are (like granulated sugar and creamers…)

Good advice: drink more water than coffee.

The thing about coffee that makes gives me the most pause is the acidity of hot coffee. It’s just unfortunate, really. But thats where cold brew comes in.

Cold brew means that hot, boiling water is not used in the process of making it.

Using cold water cuts the acidity by around 60-70%. That’s great!

What’s not so great is the process of cold brewing requires the coffee drinker to plan ahead. Like, ahead-ahead. Unlike hot coffee, which can be prepared on about 3 minutes, cold brew goodness requires a few hours until it’s ready. Some say overnight.

However, that’s not a bad thing. The advantage is that a person can make large batches at a time and it’ll be ready to go at a moments notice.

The coffee will be cold to drink, though. Which is fine for someone like me. Iced coffee is the bees knees.

So the musings come in now, with questions of whether or not the acidity levels will rise if the coffee is then warmed up..

And then sweetening cold brewed coffee can really only be accomplished with a liquid sweetener. These are generally bad, unless you make it yourself with good ingredients.

A premade creamer will blend in well with cold coffee, if need be.

I think it would be worth it to try to make your own creamer/sweetener. After all if your making your own cold brew then you can probably do that too!

Can we discuss for a moment, Premade cold brew coffee drinks?

Generally speaking they seem to be reasonably priced (when purchased at the grocery store). And easy to drink. Too easy sometimes, especially if it’s tasty.

I find that for hot coffee, one cup is usually enough caffeine. But for cold brew iced coffee drinks, I’ll be tempted to drink more just because it’s so refreshing. Yes that’s a problem! That’s an easy way to catch the jitters.

Also, always take note of the sugar content in the prepackaged stuff. I like Califia brand, they seem to be reasonable when it comes to the add-ins.

Unfortunately they give no indication of the caffeine content. Also, “XX Espresso”? Where? Lol. Seems normal to me.

Next up is Gevalia. Seems okay.

Quick review:

This product doesn’t seem very caffeine dense. I’ve been following the directions, using 1/2 a cup (with almond milk) and it’s okay.

I mean, I loved iced coffee so, hell yeah, this rocks!

But as a caffeine source, it is hard to come up with a conclusion. Partially because I’ve been significantly sleep deprived (busy life!! Like website content being punched out at 12:34 midnight. ) And, remember friends, caffeine is not a replacement for sleep. Let’s be sure we’re getting enough of that Light Source. Seriously. That’s an order!

I’m impressed with the caramel flavor. Check the ingredients:

I am also happy that there is no sugar in this.

These have 3 flavors that I saw and this is the only one I saw with salt. So I guess that’s an important flavoring component.

Okay you guys, ironically I’m sleepy so we’ll conclude this convo with something very important:

7-Eleven is selling their luxurious cold brew for only one dollar. Take advantage!

Is Multnomah Falls Milk Any Good?

Let me start by saying that Multnomah Falls has several varieties of plant-based milks available and I only tried one. This one ⬇

A mixture of soymilk and almond milk. Shelf-stable so that it doesn’t need to be refrigerated until it’s opened.

This has a .. perfume flavor to it. Almost like the fragrance found in cherry almond body spray – just without the cherry.

Optimistically, I’ll say that it is creamy. But I can’t fake the funk. It does not appeal to my tastebuds.

Perhaps it is the cooking process (that’s required to make it shelf-stable) that gives it a weird flavor. I’m not sure.

Or maybe it could be the soymilk. I don’t drink soymilk unless it’s the only non-dairy option available at Starbucks. At the grocery store, I perfer almond milk.. Or a coconut almond blend.

I dont mean to dump on this brand. They seem to have good intentions:

But for me this is a big NO THANK YOU.

Tomatillos!

These fruits (or are they vegetables?) were a first time buy for me. Like many, I often saw tomatillos in the produce section and passed by without a second thought. Well, today I gave it that second thought. They were on sale for $.99 cent a pound!

A stranger saw me randomly choosing some of these golf-ball shaped Earth foods and he had something to say.

“I’ve only seen 2 people buying these,” he said. “Me and you.”

I replied, “Well, that’s interesting because this is my first time!”

He was surprised and immediately began to give me cooking tips. Namely, he told me to roast them. Roast until the skins get “real black” then peel it off and add to chili.

I thanked him for the suggestion. Because I probably would have eaten it raw.

At the word raw, he made a scrunched-up face.

“Nah, dont do that,” he said. “They’re not very good that way.”

“One more thing, sir.” I thought I’d better ask an important question while in the midst of an experienced tomatillo eater. “How do you know when they’re ripe?”

His reply made us both laugh.

“They’re always ready.”

It was cool to meet that guy.

They smell like grass.

Of course, I ate some raw when I got home.

It tastes like sour citrus at first, then a grassy flavor comes through as well.

I like it. They’re a member of the nightshade family, which would explain the green tomato appearance.

I don’t make chili very often so I won’t be taking that guys suggestion. But this roasted tomatillo salsa looks tasty, yeah?

Thanks for reading.

Acorn Squash is Okay

Acorn squash is another one of those Earth Foods that scream “Fall Season!” just by their appearance 🍁 These fruits deeply resemble decorative gourds. The color is a lovely dark green with orange areas. The shape of an acorn squash is where is gets its name.

The ones I purchased sat on the table for about a week. “Ripening,” I said. In reality, I was just a bit lazy. But today was the day for these babies to get in my belly.

I stared thoughtfully at the Acorn Squash, thinking about the easiest way to prepare em for dinner.

Squash pie came to mind but as I said, I wasnt up for doing anything fancy. So, of course, I chose to roast them! But not chopped in cubes, oh no, these were getting 2-3 chops and that’s it!

And yes, they did chop easy. About 85% easier than a butternut squash (which is possibly the hardest fruit ever!). I’m thinking about keeping the seeds.

I scooped out the insides with a spoon. The seeds and guts came out so easy! One of the hollow holes turned out to be bigger than the other.

I chopped some a little further.

And then I placed on a clean, ugly, well-oiled cookie sheet.

I pricked a few holes in the green side and then roasted for about 50 minutes at 400Β°.

They came out nice! I let some Earth Balance melt on them and then I served the pretty squashes with coucous and some roasted broccoli/cauliflower. Drizzed with some brown sauce.

It was quite tasty!

Pumpkin Spice Snaps review

The word pumpkin is in the name so that qualifies these cookies as being plant-based, right? πŸ™‚

With all the pumpkin spice stuff currently available, even someone who isn’t crazy about this crave will find at least one thing to entice them into trying something pumpkin-y.

I’m one of those people! I was in Food Lion, noticing that I didn’t get anything sweet, like cookies. I’m not big on pre-packaged sugary things so I thought (selfishly) “oh well.”

(Selfishly because others in my house like sweet stuff)

But in the check out line, the shelf where they have all the seasonal impulse buys is where I saw these. Pumpkin Spice Snaps.

I thought of my Dad, he used to buy Ginger Snaps allll theeee tiiime. And they were never my favorite.

If you’re unfamiliar, Ginger Snaps are hard cookies. HARD COOKIES. They “snap” when you take a bite. They’re not advised for people with loose fillings.

Someone told me, the proper way to eat the brick-like cookies are to let them get soft in your mouth for a while before actually chewing them up. That’s weird?

So, is that what it’s like eating a Pumpkin Spice Snap?

No. They’re not that hard. Probably because of their thin/wafer-like size.

Sorry for this resolution. I tried about 50% of my best with my camera phone. πŸ™ˆ

But yes, these are hard too. Honestly.. they don’t taste that much different from Ginger Snaps.

Just like the color is a beige color, the flavor is just as exciting. Not deeply flavorful and not very spicy. Check out these ingredients:

Notice it says “less than 2%” of the spices. I imagine the flavor would be way more exciting if it had 4-5% of the spices in it. And then I wonder, what is Natural Pumpkin Flavor? It’s not actual pumpkin because it would have just listed Pumpkin.

Anyway, it’s tasty enough if you really need something sort of sweet. I enjoyed a few with a mug of unsweetened ginger tea.

A serving size is 4 cookies. I gave my son 3 cookies. He ate 2 of them.

Something tells me they’d be more addicting if they were soft-baked and frosted.

Pie Pumpkin Cutting [video]

Peace you guys πŸŽƒ

Around this time of the year, pumpkins are all over the place. They’re in patches, in just about every department of the grocery store.. I think I even saw a gun with pumpkin spice bullets. No lie. Is it getting out of control?

No way! Pumpkins (and other squash) are good for us πŸ™‚ make a meal of it and you’ll have a healthy dose of anti-oxidants to last through the week πŸŽƒ

Something else awesome about pumpkin season? We all have permission to over use this emoji πŸŽƒπŸŽƒπŸŽƒ

There’s a post coming up soon about some good fall recipes (plant-based, of course!)

To get properly ready for it, you gotta know how to cut a pumpkin. No canned stuff over here! (Well maybe a little because there was a can of organic pumpkin on sale for one dollar!) πŸŽƒ

Here’s a video I made showing how I slice a very manageable sized pie pumpkin.

And also with a bonus that no one asked for!: my thoughts on Halloween/All Hallows Eve :)πŸŽƒ enjoy ⬇⬇⬇

 

 

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