April 3, 2022

Creamy Cashew Milk


  • 1 cup (145g) raw, unsalted cashews
  • 5 cups filtered water
  • 2 tsp vanilla bean paste [What I used]
  • 1/4 tsp kosher salt
  • 7 pitted dates

  1. Add the cashews to a bowl, cover with water, and let them soak for 2 hours
  2. After soaking is complete, discard any cashews that are floating. It's an indicator that they have gone bad (rancid). 
  3. Drain the cashews and them to a high powdered blender along with the rest of the ingredients
  4. Blend on high for 1-2 minutes
  5. Pour the cashew milk through a fine mesh sieve (this is more of a safety net. The cashews are low in fiber, so you shouldn't really find any little bits)
  6. Store the cashew milk in a container for up to 1 week. Before each use, give it a quick shake. Since you don't have any emulsifiers or gums, its natural for it to separate.

May 21, 2021

Tamarind Chipotle Chutney


110g tamarind paste, de-seeded

1 chipotle pepper in adobo sauce, whole

20g of white onion, rough chopped

1) Soak tamarind paste in warm water for 10 minutes

2) Once tamarind paste is soaked, remove from water (set aside the soaking water), and mash it up with your hands to find any black hard seeds. Remove those.

3) Add all ingredients to blender with 2 tbsp of soaking liquid at a time. Blend until smooth

May 23, 2020

Puri (Crispy Indian/Pakistani Flatbread)

Puri is a crispy flatbread that resembles a tortilla. I'll show you a much quicker way to create it without having to roll out your own dough. Takes 1 minute!