Ice Cold

I haven’t been drinking coffee at home lately. After my morning workout, I make a green monster with kale and Vega protein powder for breakfast. Cold smoothie > hot coffee after a run! But I’ve really missed the taste of coffee, and now that its hot outside, a cool drink in the afternoon is usually needed. But as much as I love iced coffee, caffeine after 1:00pm keeps me awake way too late. After I found my favorite dark roast coffee in decaf, I knew it was time to break in summer with a glass of perfect iced coffee.

French Press Iced Coffee

Serves 3-4

Ingredients:

• 8-10 T ground coffee of choice
• 4 c cold water
• 6-8 T French vanilla soy creamer
• 2 c ice

Steps:

1. Add coffee grounds to the bottom of a 4 c french press. Add cold water and steep overnight (at minimum).
2. Once coffee has steeped, press the grounds, as you would with hot coffee.
3. Fill a glass with 1/2 c ice. Add 1-2 T creamer first, then pour in coffee to fill glass.
4. Give coffee a quick stir to blend, and enjoy!

You want to use twice as much coffee grounds as you would for hot coffee, as the ice will water it down. I like my coffee strong with minimal creamer, so play around with ratio of coffee to creamer to fit your taste. You definitely want to add the creamer first, as you would with hot coffee, so it blends easier.  The one good thing about the overnight prep work is it keeps you from drinking excessive quantities…or not, if you constantly brew it every third day…Enjoy!

Double Trouble

This week I had to go in to the office, and since I have an inability to arrive empty-handed, I had the chance to test out a few doughnut recipes I’d had my eye on. Sweet!

First up was the  Maple-Sea Salt recipe. These were the hands down favorite of the office. They were very moist and cake-like. I made the frosting extra thick, and the sea salt and maple combination was a perfect balance of salty and sweet.

 

The second batch was Triple Chocolate. These were, of course, the Husband’s favorite. Half were sprinkled with cocoa powder and sucanat and half got a dusting of coconut.

I had way too much fun playing with my doughnut pan. And I was way too excited when they actually came out of the oven looking like real doughnuts. You really never know what to expect with vegan baking, even when following someone else’s already tested recipe. Looking forward to more vegan doughnuts this summer!

Versatility

Did you know how amazing cashews are? I apparently did not. As much as I have loved cashews and their nutty, buttery flavor, I have not used them beyond trail mix, nut butter, and a brief attempt at cheese.

Cashews are a nutrient dense food, high in monounsaturated fat, many B vitamins, and minerals including copper, selenium, and zinc. They also have a balanced amount of carbohydrates and protein. And while high in calories (about 190 in 1/4 c), their nutrient density means only a few are needed for satiety.

The other night I made two random recipes that happened to use cashews in completely different applications. And both came out delicious!

Penne with Broccoli and Doritos Cream Sauce

Meyer Lemon Bundt Cake with Cashew Frosting

The cream sauce in the pasta said to soak the cashews, which I did, because in my experience it helps the cashews blend into a smoother sauce without having to strain any nut pieces out or being gritty. The frosting required the cashews to be blended without soaking, which made me not to sure about the final result. But it was smooth, thick, and deliciously nutty. I am already brainstorming all the ways to make other creamy variations of these two applications…