Amazing how time goes by. It’s almost a year since we began a Keto way of eating – not 100% clean, but making an honest effort for the most part. It has proven to be a very positive change, not only in weight loss, but also been very helpful for my wife in managing diabetes.
We used to go through a fair bit of milk, and now we use none. We do go through whipping cream – perhaps a litre a week. Much of that was being used making lattes. Recently, after our blender broke down and I replaced it with a Vitamix, I’ve been making almond milk, and discovered that it is awesome steamed up and used for lattes.
Making the almond milk is so simple. I almost fill a 4 oz mason jar with almonds (unsalted), then fill the jar with water. After putting lid on the jar, I put it in the fridge. The next day, 12 – 24 hours later, I empty the mason jar into a sieve, and rinse the almonds under running water, then dump the almonds into the Vitamix. I add 2 cups of cold water, pop the lid onto the blender and run it at full power for about a minute or so if using blanched almonds, and maybe 30 seconds longer if using almonds with the skins still on them. I then pour the milk through a mesh bag. I’ve been saving the filtered almond pulp in the freezer, and will try using it like almond flour at some point :).
When making a latte, the almond milk steams up very nicely, and get’s slightly thicker and more cream-like. I’m able to get some very good microfoam and pour some pretty decent rosettes. The almond milk has a very mild flavour that doesn’t get in the way of the coffee flavours, unlike some of the commercial almond milks, that have various additives for stabilizers etc.
Place 1 cup water into Instant Pot, followed by the trivet that came with your pot.
Add all ingredients to blender, and blend until smooth (about 15 seconds)
Divide mixture evenly into the 7 pods of the mold
Cover with foil, then place gently into Instant Pot
Select “Steam” and set time to 8 minutes.
After steam cycle has completed, let pressure release naturally for 10 minutes, then quick release.
Carefully remove from Instant Pot and let cool for a couple minutes before eating.
Egg bites can be stored in the refrigerator for up to 1 week. They can also be stored in the freezer to keep longer. To reheat from frozen, pop an egg bite into a microwave for 30 seconds at full power.
Just discovered NXT Roasters a couple weeks ago, and I’m pleased with their coffee so far, and their roaster is pretty cool too!
I’ve only tried their Brazilian Yellow Catuai beans – I prefer the medium roast of these beans, perhaps in future I’ll try some of their darker roasts.
I just picked up a couple more bags today, beans were roasted yesterday 🙂 I really like the bloom of the coffee when brewing, and the crema in the espresso shots is so rich and tasty.
Their roaster is very interesting, in that it recirculates the heated air, and through a special process, the air is cleaned before being exhausted. It has operated indoors without any chimney, and no burnt smell typical of other roasters I’ve seen, and is very efficient, using far less energy than conventional roasters. There’s some pretty detailed information on their roasting profiles for the different beans they use, and more information on the roaster itself in the NXT Roasters Blog.
We’ve adopted a ‘largely’ Keto way of eating for about 8 months now, and I’ve gotten used to blending my morning coffee with MCT oil and butter, and a pinch of cinnamon for fun. Took a little getting used to being a creature of habit – my habit being over a decade of pulling a double shot every morning and making an Americano to start my day – no cream, no sugar.
Well, after our old blender gave up and replacing it with a Vitamix, I thought I’d try something a little different. I came across a site using cashews as a milk replacement – and thought perhaps I would see how it fared replacing the butter in my coffee. I was very pleased with the result, and with hile there are a few carbs, it’s still a Keto-friendly drink with 8 carbs, 42g of fat, and 5 grams of protein. It’s has more of a milk feel in the mouth as well – butter seems to have an slicker or oilier feel.
1/4cupunsalted cashew nuts(optional: soak overnight in water)
1 1/2cupshot water(just off the boil, or from the espresso machine)
add MCT oil, espresso, hot water, cashew nuts and salt to the blender
starting on low, start the blender, slowly turning the speed to max.
blend at max for 20-30 seconds
Pour into your favourite mug and enjoy!
Adjust the amount of hot water to the size of your mug. Also, you might try adding a pinch of cinnamon, and/or a half-dime sized piece of 85% cacao dark chocolate to the blender…trust me 🙂
If you choose not to soak your cashew nuts overnight, extend the blend time to 30-60 seconds. This will pulverize the cashew nuts more, so there is virtually no solids left at the bottom of your drink.
Our old Cuisinart blender finally gave up on us, so it was time for a replacement. We tried a Ninja, but I was very disappointed in the results when whipping up my bulletproof coffee in the morning – did a very poor job producing the nice creamy textured coffee that I was used to. I found our Oster Immersion blender did a better job than the Ninja, although not as good as our old blender.
So the search continued. A friend suggested checking out the Vitamix line – which I had seen in the past, but who would every spend that much on a blender! Well, as it turns out, we had enough Air Miles points to get one without laying out any cash at all, so why not! I ordered the Vitamix E310.
About 2 weeks later, the new blender arrived. I was very impressed with the solid build, and very surprised at the noise level. I think our old blender was louder, even with the Vitamix cranked up to full speed!
I followed their First Blend guide in the owners manual, and made a Golden Berry, Banana, and Lettuce smoothy. In less than a minute, I was amazed. I should have gotten one of these years ago!
This morning I made up my first bulletproof coffee in the Vitamix, and I was very pleased with the results. I think I’ll be trying a lot more with it – hummus, and mushroom soup are next I think…