Almond Milk

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Almond Milk

by Nanny Bubby

Total Time:

Serves:

Ingredients

  • 1 c. soaked almonds
  • ½ tsp. of vanilla
  • ½ tsp. of Himalaya sea salt
  • 4 c. of water
  • 1 nut milk bag
  • 1 funnel
  • 1 jar for storing the milk
  • Optional:
  • 2 whole dates to add sweetness
  • 2 Tbsp. Cacao powder for chocolate milk
  • ½ c. berries for berry milk

Directions

  • Soak nuts for a minimum of 24 hours or up to 48 hours preferable.
  • Place 4 cups offiltered or spring water into the Vitamix.
  • Add almonds, vanilla and sea salt.
  • Place lid on Vitamix and whir for over 1.5 minutes.
  • Pour all liquid into the nut bag.
  • Twist and wring the bag into the measuring cup leaving enough slack that the liquid doesn’t get
  • stuck in bag.
  • Pour liquid through a funnel into the milk jars. Cap and refrigerate

Video

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Kale Salad

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Kale Salad

by Nanny Bubby

My husband and I return every year to the Wynn Las Vegas Hotel for our anniversary. We did not get married at the Wynn, but we did get married at The Desert Inn Hotel, which was imploded to build the Wynn, so it is as close to sentimental as we can get. At the Wynn Steak House, I tasted their Kale Salad and it was magnificent. For weeks I tried to duplicate it, and when I was done, I think they should use my recipe. It is a crowd pleaser whether you like kale or not and whether you are eight or 80. Enjoy!

Total Time:

10 minutes

Serves:

8

Ingredients

  • 3 heads of organic curly kale cut chiffonade style – see tip
  • 2 c. chopped pecans
  • 3 oz. organic dark amber maple syrup
  • 1 tsp. French sea salt
  • 1 Gala apple shredded – or 8 oz. of freeze-dried apples
  • 12 to 15 shavings of fresh parmesan cheese

Ingredients for Dressing

  • 2 oz. fresh squeezed lemon juice
  • 2 oz. organic dark amber maple syrup
  • 2 oz. apple cider vinegar to taste
  • 1 c. blood orange flavored olive oil from Temecula Olive Oil Company Or good quality EVOO
  • 3 Tbsp. good Dijon mustard

For the Candied Pecans

  • 1 ½ c. pecans
  • 1/3 c. organic dark amber maple syrup
  • 2 tsp. French sea salt

Directions

  • Tip: Up to 2 days in advance, chiffonade the kale and store in air sealed Ziploc bags or containers.
  • To Candy the pecans:
  • Combine the chopped pecans with 1/3 cup maple syrup on a sheet pan and toss until pecans are completely covered.
  • Sprinkle with French sea salt and roast at least 10 minutes or until you can smell the pecans roasting and they are browned.
  • Tip: I suggest using a Silpat (a mat made of food-grade silicone) as it is easier to roll the pecans off the surface and make into small pieces. There is never any sticking.
  • Allow to cool and allow the maple syrup to harden around the pecans.
  • Tip: Do not touch until cool or you will lose the skin on your hand.
  • On day of serving, combine the kale, apples, pecans and salad dressing and toss. Dressing can be placed on salad up to 10 minutes before serving. Shave the parmesan cheese on top as garnish.
  • Directions for Salad Dressing:
  • Combine the lemon juice, maple syrup and apple cider vinegar and salt and pepper to taste.
  • Drop in the Dijon mustard and then as you are adding the olive oil, whip with a wire whisk and dressing will begin to emulsify and thicken.

Video

Notes

It also may seem tedious to roll the kale leaves together as a cigar and cut them into tiny chiffonade pieces. Just put on your favorite music and get down to it. I promise you when you are done, (which is why you do it the day or 2 before you need them) the tiny little pieces make the kale so tender and easy to absorb the dressing and it is key to a great salad

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Rice Cake Raspberry Treat

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Rice Cake Raspberry Treat

by Nanny Bubby

Total Time:

15 minutes

Serves:

1

Ingredients

  • 1 rice cake
  • 2 Tbsp. Sunflower butter
  • 6 fresh raspberries
  • 2 oz. Dark Chocolate

Directions

  • Spread sunflower butter evenly over the rice cake. Place raspberries around inside perimeter of the rice cake and smash down with a fork.
  • Melt the dark chocolate in microwave about 10 seconds at a time stirring between each time until fully melted. Pour on top and smooth with the back side of a spoon. Place in refrigerator to set the chocolate.

Video

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Grilled Peaches with Honey and Granola

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Grilled Peaches With Honey And Granola

by Nanny Bubby

I love stone fruit in the summer, especially nectarines. I rarely reach for peaches over nectarines, but this recipe would not be as good without a peach to accompany it. It looks like summer, smells like summer and tastes like summer! Enjoy!! Remember, "Spread Love Like Butter"

Total Time:

25 minutes

Serves:

7

Ingredients

  • 4 peaches cut in half lengthwise and pitted
  • 2-3 squirt avocado oil spray
  • 2 Tbsp. Blood Orange Olive oil
  • 1 qt. Vanilla flavored Greek yogurt
  • ¼ c. local honey
  • ½ c. granola homemade or store bought
  • ½ c. chopped pistachio nuts.
  • 8 to 10 fresh mint leaves

Directions

  • Using a sharp knife, slice the peaches in half lengthwise. Twist the peach to remove the first half from the pit. Use a grapefruit spoon to wedge the stone pit out of the second half.
  • Heat a griddle to about 425° and grease with avocado oil spray. While it is heating brush the blood orange olive oil onto the meat side of the peaches. Place meat side down onto the griddle and cook for approximately 4-5 minutes until the golden brown grill marks are evident on the meat.
  • Transfer the peaches to a lovely serving plate and then dollop the vanilla flavored yogurt into the hole of each peach half. Drizzle the honey onto the yogurt and even onto the plate for décor. Sprinkle with the granola and add a fresh mint leaf to the top of each peach and chopped mint sprinkled over the plate. It will be beautiful!
  • Enjoy!

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Adult Spicy Crispy Mac N’ Cheese

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Adult Spicy Crispy Mac N’ Cheese

by Nanny Bubby

Who doesn’t love Mac N’ Cheese no matter what age?  Just adding a few simple ingredients changes everything.  The basis of this recipe is a kids easy, warm, and comforting recipe.  Add a jalapeno and chipotle powder, and it becomes very adult.  ENJOY!!

Total Time:

45 minutes

Serves:

6

Ingredients

  • 1 lb. Elbow Macaroni Pasta
  • 2 ¼ c. milk
  • 8 Tbsp. flour
  • 6 Tbsp. butter
  • 4 oz. mascarpone
  • 4 oz. parmesan
  • 4 oz. shredded sharp white cheddar
  • 4 oz. shredded pepper jack cheese
  • 2 jalapeno peppers diced small
  • 8 oz. shredded sharp yellow cheddar for top
  • 1 Tbsp. black pepper
  • 1 tsp. nutmeg
  • 1 ½ c. Panko breadcrumbs
  • 4 Tbsp. melted butter
  • ½ tsp. chipotle powder

Directions

  • Preheat oven to 350°.
  • Prepare pasta to directions on the box. Cook 1 minute less to make al dente.
  • In separate 2 qt. pan melt butter on medium heat. Stir in flour and whisk constantly to blend with melted butter. When flour is completely included, slowly stir in the milk while whisking all the time. Make sure there are no clumps & everything is becoming silky smooth.
  • After milk is totally incorporated add the mascarpone, parmesan, pepper jack, white cheddar & jalapeno while stirring to maintain consistency. Reduce heat to low. Add black pepper & nutmeg. Stir for 2 more minutes then turn off heat.
  • Add drained pasta & stir to coat completely.
  • Empty pasta into 9 X 12 dish.
  • Combine the panko breadcrumbs with the melted butter and chipotle powder. Then mix in evenly the sharp cheddar. Spread the mixture evenly over the top & bake at 350° for 25 minutes.
  • When hot & bubbly, it’s done.
  • Cool & enjoy!

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