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I'm back, and I have COLD BREW COFFEE CONCENTRATE

Hey guys,

||| It has been awhile! I just want to thank all of you that have reached out to me via email etc. checking in to see how I'm doing, if I am still practicing macrobiotics, teaching yoga, and if I am still blogging. While I haven't updated this space in a while, rest assured I am still here, cooking up my veggies, eating my grains, and other tasty eats, and enjoying life. I kind of unplugged this past year and a bit, taking some time away from posting, hibernating and cocooning for awhile, trying to recuperate, reassess, ponder life, and reconnect to my inspiration. I will do another post about all that and my current favourite eats soon. Stay tuned! In case you didn't know though, I have mostly been sharing my eats via instagram! If you'd like to follow along, I'd be so honoured. You can find me there @thedaintypig . |||

Today's post is a little step away from Macrobiotics, to discuss my most favourite method of brewing coffee! And when I say most favourite, I mean that thanks to my enthusiasm for coffee and the generosity of others, I have ended up with an obscenely large collection of coffee brewing devices in my home, including: two different Moka pots (the little Italian stovetop espresso makers), a French Press, Hario V60 Pour Over, Chemex, and an Aeropress, and I have tried them all. We have had little "flings" with each of them, and yet - the method I am sharing today is our consistent favourite. (Though aeropress comes in second place, for taste, and is #1 amazing for camping!).

I wasn't always a big coffee drinker: during University I would drink coffee here and there, but I was never one to make a pot of coffee everyday. Somewhere along the way though, after T & I returned from Japan around 2011, I began making coffee more frequently. It was partly getting up super early for practice, and partly just that I genuinely love the taste, that led to me becoming a coffee enthusiast. It might sound silly to say that I drink coffee because I just love the taste, because duh, but I really enjoy the bitter quality, and when I am out working in cafes and needing a little something, coffee often seems the most appealing. I find so many other drinks to be too sweet (I'd rather have sweet alongside a coffee than in my coffee) or complicated, and I have mega high standards for tea (I have yet to have matcha anywhere in Canada that even comes close to regular ol' matcha in Japan), so usually the best bet is coffee. Here in Victoria, there are plenty of good coffee shops, with organic, fairly traded, and locally roasted options galore.

So, here's what I make at home: COLD BREW COFFEE CONCENTRATE. I first heard about cold brew coffee in 2007 when I was reading Paul Pritchford's book "Healing with Whole Foods." He mentioned a method of making coffee that was much less acid forming - this grabbed my attention, being the healthy food research nerd that I am. There is a way to make coffee much easier on the body? Hello - sign me up! My stomach can be very sensitive, and often times regular brew coffee feels much too strong. At that point in time, when I was reading Pritchford's book, I was not making coffee regularly and you could not yet buy cold brew at cafes, but I made a mental note of it. Fast forward a few years, and I finally tried it at home. Through many many different trials of changing the measurements, changing the brewing time, filtering vs. non filtering, I managed to find the most perfect recipe. I make this once every week or two (depending on how much coffee T needs to fuel him through school), and ironically enough, I now use two of my other coffee devices to make the process much easier.

Dainty Pig Style Cold Brew Coffee Concentrate

cold brew 08.JPG

What you'll need

  • 8 cups of filtered water
  • 2 cups of whole coffee beans, (organic and fairly traded please) ground* (I recommend and prefer darker roasts)
  • large enough glass jar or pitcher to hold the above amount of water + coffee
  • a 1L jar and a little extra jar (maybe 250 ml more) to store the final coffee concentrate
  • FIRST STAGE FILTERING: french press (ideal)**
  • SECOND STAGE FILTERING: a hario pour over or a chemex with paper filters**

* See directions below first for what coarseness to grind your beans

** If you do not have a french press, do not worry! You can just do the second stage filtering, but it may take awhile longer as it'll be a bit sludgier, and you may need to change the paper filter halfway through

*** If you don't have a pour over or a chemex, no worries! For years I used a metal sieve, and lined it awkwardly with basket shaped filters. I would prop up the sieve using two jars, one on each end, over top of a large bowl, and filter the coffee this way.

Directions

  1. Grind your coffee: as you will understand once you've finished reading the steps, after the cold brew "steeps" I run it through a Hario pour over, so I grind my coffee for a pour over setting. If you are using a chemex, grind for a chemex. You can also grind it more coarse if you won't be using either. Feel free to play around to see what you like! 
  2. Add your ground coffee to the large pitcher or glass jar (a funnel helps!).
  3. Pour in the 8 cups of water, and stir. Let it bloom for awhile (where it kind of puffs up), then cover the jar (I just use a little ceramic dish as a lid - use whatever you like!).
  4. Leave out on the countertop to "steep" for 24 hours. This is the length of time that I have discovered is most delicious for the darker roasted beans, ground to the consistency for pour over. Depending on your beans and grind, I would say anywhere between 16 - 24 hours would work with this method. I leave my big ol' jar of coffee steeping at the back of my counter, out of the sun. If it were to get exceedingly hot out, I might consider putting it in the fridge to steep.
  5. Then, after it has steeped, get ready to use allllllll your coffee devices, ha! First, using large spoon, I scoop out any of the grounds that are floating at the top - the more you can get out the better. Usually most of them are hanging out at the top, so I can get most of them out this way.
  6. Then, do STAGE ONE FILTERING: I pour the liquid into my french press (usually I have to do this step twice as there is a large volume of liquid). Press it!
  7. Then, do STAGE TWO FILTERING: I pour the pressed liquid from the french press, through a paper filter lined Hario V60 pour over. I usually put the pour over on top of the large 1L mason jar I plan to store the concentrate in. (Pro tip: I run some cool water through the paper filter first, before the coffee, and dump it out, to remove any papery taste). 
  8. As I mentioned, I usually have to do stage one and stage two filtering twice due to large volume! Dump out the sludge the bottom of the french press after the first round, and pour the rest of the original liquid in, press again, and then pour that throught the Hario as well. 
  9. There you have it, beautiful coffee concentrate! This will last in the fridge a couple of weeks, and you don't need much at a time - see below.
 Final product: a big ol' jar of coffee concentrate, ready to caffeinate you as soon as your kettle is done.

Final product: a big ol' jar of coffee concentrate, ready to caffeinate you as soon as your kettle is done.

Now Let's make Coffee with the concentrate!

It is MEGA simple.

Mine and T's preferred ratio is:

  • 1/3 coffee concentrate (you might like even less, like 1/4)
  •    ---TO---
  • 2/3 boiling water for HOT COFFEE
  •    ---OR---
  • 2/3 cold almond milk or cold water for ICED COFFEE or an ICED LATTE

There you have it! Now in the morning you can just turn the kettle on and moments later enjoy a delicious cup of hot coffee, or on a hot sunny day throw some ice in a glass, and have an iced coffee ready in moments.

Benefits to making coffee this way

Here are some things that both T and I have noticed after making coffee this way for a long time now:

  • You can really taste the subtley of the beans this way - unique flavour is much more pronounced. 
  • The taste is VERY SMOOTH! In fact, all other coffee tastes burnt now (and no, I'm not talking about old diner style coffee that has been on the warmer for hours, I mean even high quality coffee, brewed in ways that we used to enjoy, tastes less flavourful now, and just burnt).
  • The coffee "jolt" is much less severe this way, but the good kind of coffee buzz is still there: I find that I get that happy little rush of creativity and flow (hello, YIN energy), but that it is more steady and slow burning / less cray cray. I've got a fair amount of vata in my constitution (ayurvedic speak), so I have to watch consumption of things that make me even more "airy" and I don't seem to get nearly as spacey or jittery with cold brew compared to when I drink regular drip coffee.
  • You can add some of this concentrate to a smoothie with frozen bananas, almond milk, cocoa powder, cinnamon and maple syrup or honey for the best.damn.milkshake.ever
  • My belly never hurts drinking this coffee, even if I have enjoyed too much of it
  • TIP: any extras you can freeze in ice cube trays to throw in a blended drink, or to use as coffee ice cubes in iced coffee!
  • The little bit of extra work in preparation that you do once a week, more than makes up for the DAILY TIME SAVING - seriously, it is as easy as making tea, once you have the concentrate brewed

Troubleshooting

Coffee Tastes Weak or Watery

  • Steep it longer
  • Grind your beans a little finer
  • Add more concentrate to water ratio when you make your cup of coffee
  • Make sure you haven't left it in your fridge for ages - two weeks max, but tastes best the first week

Coffee is Sludgy

  • Use both the First and Second Stage filtering suggestions, if you weren't already
  • Try changing your paper filter halfway through, or doing two rounds of filtering with paper
  • Grind your beans a little coarser (if there is super fine sediment, and your paper filter isn't catching it)

Just isn't Tasting Amazing

  • Trust that you will find a delicious brew, and be willing to experiment with:
    • different roasts of beans. In general, I [personally really do not like more acidy sour tasting roasts, so whichever method of brewing I am doing, that won't change (though an acidy bean brewed this way is still much nicer than brewed another way, for my tastebuds). I feel like darker or med-dark really suits this brewing method
    • different lengths of steeping
    • different coarseness of beans
  • It takes a little time to get it right, so write down what you are doing each time, so once you find that perfect brew you know how many hours and what kind of beans, coarsness etc.

A large part of my inspiration for this post was thanks to my lovely and inspiring plant based soul-sister Juliette! Her and I click on every possible level, and I am so grateful that our paths have crossed. I'm sure we have been friends for many lifetimes. At the end of 2016, her and her family downsized their life, left Victoria, and are currently traveling North America in an RV, while homeschooling, and home-cooking whole food meals. They are exploring and adventuring, and blogging about it all (see their RV travel blog here!). Recently Juliette was inspired to make an upgraded cold brew elixir with adaptogenic herbs and more, and used my recipe here for the first step. Please check out Juliette's food and nutrition blog for our cold brew collaboration (I'll link to the direct post once it is up) as well as lots of other amazing recipes and clean living tips. There really isn't anything that Juliette doesn't do - she's kinda my hero. <3 I have a feeling there will be plenty more collaborations to come!

THANKS FOR READING - I VALUE YOU ALL SO MUCH <3

You will be seeing regular posts here again, as I have found my way back to my inspiration once more, and am currently one happy little dainty pig, ready and excited to connect.

And please tell me: what is your favourite way to brew coffee?

MacroTreat Friday: Creamy Dreamy Golden Milk

Hi Friends,

It's Friday! This weeks' treat is a little unusual - no cookies or muffins or squares or cakes (don't worry, soon enough more of those yummies coming your way!). Instead, this week's treat is a golden-ey delicious paste that you can add to a milk of choice, and heat up for a little bed time treat.

This is a treat for your body, and has the bonus of making your house smell wonderful, whenever you make it!

MTF: Golden Milk [aka tumeric milk]

 It was SO pretty to make!

It was SO pretty to make!

Tumeric has been touted for centuries for it's healing properties, and perhaps is most known for its anti-inflammatory properties.

I could go on & on about the wonderfulness that is tumeric, but you can learn more here, and also here. And here too,

I don't use too many spices that often in my cooking, but I do enjoy tumeric from time to time in lentil dahl, a tofu scramble, or even the occasional smoothie. Somewhere along the way though, I read about tumeric being great for sleep...and I've seen many tumeric milk recipes floating around, so I decided to try it out. Basically it's a way to amp up that warm milk + honey you might have occasionally before bedtime. I combined multiple recipes floating around to try it out at home, and it turned out super nicely :)

STEP #1:  First, let's make tumeric paste!

||| BE WARNED: TUMERIC stains stuff...so don't cook this on too high of a temperature, and if you use a wooden spoon, expect it to be yellow after...also, it can stain stovetops and countertops too - so wipe up any bubbles or spills ASAP. And wear an apron too! |||

Ingredients

  • 1/2 cup water
  • 1/4 cup tumeric powder (get a high quality brand, organic if possible).
  • a few grinds of a black pepper mill (optional, but the combo with tumeric is supposed to make cucurmin (the active component in tumeric) more bio available)

Directions

  1. Add water to a small saucepan.
  2. Stir in tumeric.
  3. Cook over medium - low heat for about 7-8 minutes. Stir frequently while cooking. You want the paste to be a nice paste that is quite runny - not super chunky - so you may need to add in a bit more water. Watch for it bubbling over.
  4. Store in a sealed glass jar in the fridge (wait until it's cooled to put in fridge).
  5. Mine lasted ~2 weeks until it separated (not sure just how long it'll last, but I would imagine about this time length).

STEP #2: Use Tumeric Paste to make GOLDEN MILK

Serves 1.

Ingredients

  • 1 cup milk of choice (I've tried with rice and almond).
  • optional sweetener to taste (I'd say between 1tsp - 1 TBSP pure maple syrup or honey).
  • 1 heaping tsp of tumeric paste
  • 1 tsp high quality vegetable oil, such as sesame (optional, but also increases absorption)
  • pinch of cinnamon (optional)

Directions

  1. Add about 1 cup of milk of choice to a small saucepan , and stir in a heaping teaspoon of tumeric paste.
  2. Heat on stove over over medium - low. Stir often.
  3. Once tumeric paste is completely dissolved, add in oil (if using). If using maple syrup as a sweetener, stir into milk as well.
  4. Bring to almost boil.
  5. Remove from heat, let cool slightly and enjoy! Top with a sprinkle of cinnamon, if you like.
  6. *If using honey as a sweetener, I'd stir it in after you've removed from heat.

I found this to be incredibly relaxing and very enjoyable in the evening, before bed, especially when it's a bit chilly out. My guy T came over and needed a taste, because the smell of it all warming up on the stove was just TOO good. He now enjoys his own from time to time :)

I haven't done so yet, but I imagine this paste would be a killer addition to any kind of lentil stew, or curry, or stirfry!

Do you use tumeric in your cooking? Have you tried golden milk before?

MacroTreat Friday: It's a Juicy One!

Hey Friends,

I have a treat for you today, and it's a juicy one!

I'm not much of a juicing person. I mean, don't get me wrong, I LIKE juice (green juices included), BUT, I don't have juice instead of food, and I don't often think of using juicing as a way to add veggies to my diet. I try to eat most veggies instead. I don't use my juicer nearly as much as I thought I would (oops, my bad). But, they are yummy, and I do love the juices whenever I make them. So to me, a juice - be it apple, orange, red, purple or GREEN, feels like a treat - a fun thing to supplement my diet with. They're super tasty & you can be really creative with your combinations.  A juice can be a little something fun to add to your day once in awhile!

Because green juices are all the rage, I thought I'd share my favourite recipe. FYI I like things lemon-ey & gingery...so feel free to reduce the amounts of those if you want something a little milder.

MTF: Yummy Green Juice - Dainty Pig Style

Ingredients

All organic, if possible:

  • 1 whole bunch curly parsley OR cilantro.
  • 3 stalks celery
  • 1 cucumber
  • 1 small head of romaine lettuce
  • A couple of handfuls of spinach or baby kale
  • 1 large green apple or 2 small ones
  • 1 pear or a red apple
  • 1 lime
  • 1 lemon
  • 1 inch knob of ginger

Directions

Scrub, wash & cut everything up. You don't need to worry about peeling anything, including the ginger & citrus, if it's organic. Put ingredients through juicer: rotate through as you put stuff into the juicer (i.e., some lettuce, then celery, apple, parsley, lime, ginger, kale, cucumber, pear, lemon, then lettuce again).

This makes a LOT...so share with someone special, or fill up a jar and keep in the fridge for the next day.

Also, it kind of feels like you're drinking a magical potion - I mean, look at it!

And P.S. IF you are having digestive issues, I would recommend having a juice before or between meals, rather than with them :)

Do you juice? If so, what's your favourite recipe?

Macro Monday: Grain Coffee

Hey Friends,

Today's post is short and simple, and all about grain coffee. Grain Coffee, also called coffee substitute, is made from roasted and ground grains/nuts/fruits instead of from coffee beans.
I've tried quite a few, and while none of them taste like real coffee, they can be quite enjoyable as a thing in and of themselves.

MM: Grain Coffee

Grain coffee is often used as a coffee substitute - it can be a way to help ease off of coffee, if you are trying to give it up. I do enjoy a bit of real coffee of course, but especially in the evenings if I'd like something warm and cozy, sans caffeine, I often make tea, or a delicious hot grain coffee drink.

The grain coffees all vary widely in taste. Some are made with roasted acorns, figs & other nuts. Most have barley and chicory in there too. And often they include dandelion root. I have included a bunch of information and links below to my top 4 favourite grain coffees.

[Please note: the following links use my iherb discount code, which will give you $10 off your first order, and some points for me - use it if you like, or not :) thanks friends].

#1 Favourite Grain Coffee - Dandy Blend

I really enjoy Dandy Blend! I buy mine online, because it is much cheaper than I've seen it in stores...hopefully one day prices will drop in store.

I like Dandy Blend because it is gluten free, and has a very nice taste - it blends really easily. The ingredients are: extracts of roasted barley, rye, chicory root, dandelion root and sugar beet. It is not sweet, despite the inclusion of sugar beet - all the sweetness disappears during roasting. 

I usually just add some boiling water to mine, and sometimes I put in some almond milk and cinnamon, or even a touch of rice syrup or maple syrup, if you want something a little sweet.

#2 - Dandy Joe

I wrote about these guys awhile ago here. This Dandelion coffee I purchased in Edmonton. It is produced locally, in Alberta. I bought it at Wild Earth grocery on 99th street, but later on saw that they had a stall at the Farmer's market in Old Strathcona.

For this kind of Dandelion Coffee, I'd recommend following their advice, and brewing it in a coffee maker of choice. It comes out fairly clear (compared to the Dandy Blend), and pretty strong, as you brew it and don't simply stir it in. I still have some left (yay!) and when I do use it, I often make it into a Dandelion Latte. They also make some other versions that include medicinal herbs etc. For all my non-Edmonton based readers, I'm not so certain if they will ship or not, but here is a link to their Market Stall profile, with an email address below. I bet if you smile pretty they'll sent you some :)

#3 Organic Caf-Lib

This is a new to me product that I recently picked up at the store because I was out of Dandy Blend ;) It is a straight up grain beverage made with chicory, barley & malted barley.

I'm really happy with it so far. I especially like that it is instant like Dandy Blend and does not require brewing. This makes it a great quick option. You simply add either hot water, or hot milk of choice, stir, and you're ready to go.

I especially like it because it's fairly common to find, even at regular grocery stores in my area, and is under $10. <3


#4 Teeccino

This is probably the most popular grain/nut/fruit coffee substitute out there. I bet it's because of all the delicious flavours they have.

Most of these guys' blends have carob, dates & figs in there, which provide a really decadent and nice sweet flavour. Again, just like Dandy Joe, this is a grain coffee that needs to be brewed in a coffee machine of your choice.

There are tons of flavours to choose from such as: mochavanilla nut, and regular old french roast. My favourite (please note that I've only tried a few so far), is hazelnut. They seem to be continually coming out with new flavour and products :)

Now I think it's time to make a grain-coffee latte :)

 Dandelion Latte made with Dandy Joe, Almond Milk, cinnamon and a drizzle of brown rice syrup &lt;3

Dandelion Latte made with Dandy Joe, Almond Milk, cinnamon and a drizzle of brown rice syrup <3

Have a happy fun-drink kinda week <3
See you on Friday for MacroTreat Friday!
xoxo Jess

 

Macro Monday: Matcha Latte

Happy 2014 everyone!

This year is going to be wonderful; I just know it!

I'm easing into it gently. 2013 was quite a big year, involving lots of packing & unpacking, and moving, and visiting and traveling. We just returned from our Christmas trip to visit T's family in the Okanagan. It was lovely, and restful, and peaceful. But it was still travel, and there were LOTS of late nights...so we're just getting back into the swing of things over here, trying to get to bed earlier and finding our routine.

Sometimes in these situations, a warm drink helps.

matchalatte2.JPG

Yah okay, you're right, they always help!

This warm drink will pep you up, make you feel good because you're drinking something green (even though there's no kale in it), and it's warm and comforting. I'm not saying it'll take the place of a real latte, because good espresso is a whole thing of it's own that nothing could ever replace (if it ain't broke, don't fix it).

But if you want to try something new, I'm totally diggin' these Matcha Lattes (which may or may not be because I have a new stash of good matcha from Japan - thanks pops!).

And before we begin, I have a confession: I'm a green tea snob. Secret's out. Call me whatever you like, but after living in Japan and tasting how green tea SHOULD taste...I realized just how bad it is over here. And yes, I am going to be that general. I have yet to taste a cup of any kind of green tea that even comes close to being as good as the stuff in Japan. And trust me, I've ordered it at plenty of places, ranging from tea focused shops to cafes. Since returning home from Japan, I've been telling everyone that... IT DOESN'T HAVE TO BE THIS WAY! (picture me saying that in a really loud and slow-mo kind of voice, because that's how serious I am about it).

Here are the tips I've been telling everyone about:

How to make Green Tea taste good!

  1. The temperature of the water you use to make the tea is VERY VERY important. As in, it has the power to make your matcha have a really nasty bitter flavour, or turn it into the most delicious sweet tasting drink. There are different temperatures for different kinds of green teas...but generally, you never ever want to use boiling water.
    *Sencha (most common green tea leaves): high grade sencha will taste the best around 70C, and regular sencha should be fine around 80C (and even 90 will be much better than straight boiling)
    *Matcha: 70-80 C
     
  2. If you're making sencha...the tea you drink should be very very light in colour. Not dark yellow. Not brownish-yellow. What I'm saying is this: they most often do NOT STEEP their sencha. In Japan, they actually run hot water over & through the tea leaves (never letting it just sit there), straight into their tea cup. So the tea they drink is very very mild and sweet and light in colour & taste. You can then re-use those leaves and run water through them again, multiple times, getting great tasting tea.

Now let's get down to business, for the first Macro Monday of the year!

I enjoy Matcha in all it's forms, but sometimes a latte is just the nicest.

Macro Monday: Matcha Latte

matchlatte1.JPG

Matcha Latte:

Ingredients

  • 1 cup milk of choice
  • 1/4 - 1 tsp high quality matcha powder (I like it strong, so I use 1 tsp, but work your way up if this is new for you, starting with 1/4 tsp...it's pretty potent!)
  • 3 TBSP - 1/4 cup hot water -- not boiling (around 80C if possible)
  • liquid sweetener of choice, if desired
     
  • A small-medium bowl you love
  • *A matcha whisk will greatly improve the process
matchapowderbowlwhiskJPG.JPG

Directions

  1. Find a pretty bowl that is large enough for you to freely whisk up the matcha.
  2. Bring a small amount of water to boil. Pour about 1/4 cup into a separate mug, and let it sit until cooled down. Alternatively, if you're rushed for time, you could add cool water to the boiled water until the temperature reaches about 70-80C.
  3. Heat up 1 cup of milk, either in a saucepan on low-medium, stirring frequently, or in the microwave. Don't boil it. If you like foam, use a whisk or milk frother and froth up.
  4. Pour a bit of remaining boiling water into your bowl, and roll it around, so it covers the sides, dip the matcha whisk in it. Then dump the water out. This step warms up the bowl, and gets the whisk ready.
  5. Measure out your 1 tsp matcha powder, and put it into the bowl.
  6. Gently, with love, pour in your 1/4 cup 70-80C water, and using a matcha whisk, move the whisk in a circle around the edges to get all the powder, and then back and forth from left to right, moving from one end of the bowl to the other, in short movements, to froth up the matcha.
  7. Using a spoon to hold back the foam, pour the almond milk into the bowl. Stir in sweetener if using any. Scoop out the foam after, and put on top.
  8. Using both your hands cradle the bowl, smell the wonderful tea, and close your eyes while sipping it's deliciousness.
  Matcha Latte: matcha powder, hot water, and heated almond milk

Matcha Latte: matcha powder, hot water, and heated almond milk

  Matcha Latte all ready to go!

Matcha Latte all ready to go!

A few more tips:

  • Here's a great link about matcha, including the temperature, different ways to whisk it, etc.
  • To clean your match whisk, add some hot water to a cup or bowl, and whisk away, then rinse it off.
  • There is a vast vast VAST difference in quality of matcha...I hate to say it, but generally the more expensive, the better it is.
  • Keep matcha in an airtight container...and in the fridge. Fresh matcha actually smells sweet.

Okay, that about does it.

Happy Monday. Enjoy whatever warm beverage it is you're currently cradling, and have a wonderful week!

xoxo Jess

I'm fine and dandy, thanks!

Dandelion coffee.

Truly a delight.

I'm fine and dandy, thanks!

Kind of looks like dirt.

But delightful, nonetheless.

I have tried dandelion tea as well, and quite like it--- be warned though, it's very bitter.

Which is an indication that it's probably good for you ;)

If I want to feel truly luxurious, I make my dandelion coffee in a stovetop espresso maker.

Pretty much just like this one. I put in about 1 tablespoon, and it makes a quite strong dandelion espresso.

And if you have espresso, you may as well fancy it up!

So, I steam some almond milk (natural, no sugar) in my stainless steel stovetop milk frother.

I let the milk heat, then froth away, and I end up with this:

I'm fine and dandy, thanks!
I'm fine and dandy, thanks!

I told you----luxurious.

I sprinkle some cinnamon and a bit of cardamon on top.

If your condition allows, and you truly want a treat, a tiny drizzle of brown rice syrup is wonderful.

I get my dandelion coffee at a local grocery store. And in fact, the dandelion coffee itself is locally made too:

I'm fine and dandy, thanks!
I'm fine and dandy, thanks!

I store mine in a ceramic jar for convenience, and because I love jars:

I'm fine and dandy, thanks!

As I

mentioned a few posts back

, i'm giving up almond milk for awhile, to see how I feel.

I plan to experiment with home made brown rice milks of various kinds over the next few weeks.

Dandelion coffee is nice on it's own too, without getting fancy.

You could make the espresso, and add some hot water for a dandelion americano!

What's your favourite coffee alternative?

I mostly just drink tea --- kukicha tea, green teas of many varieties, tulsi, rooibos...

Have you tried any yummy grain coffees?

In Japan I tried this delicious brown rice coffee. It looked like very dark rice, and I boiled it for a long time on the stove. I haven't tried many other grain coffees because they usually contain barley, and i'm not sure if they're gluten free.  Any recommendations, or recipes?

Happy Day to you all ♥♥♥