I completely forgot about this today, so I wanted to share with you all what I ended up doing with the cashew pulp!
Today in my cooking class we made cashew milk as a base for today’s dessert, cherry chocolate ‘milk,’ which was absolutely delicious. You could make something similar by making your own nut milk at home and adding your favorite flavors. For instance, a cherry chocolate milk could be accomplished by adding dried or fresh/frozen cherries, cocoa powder, and a sweetener of your choice to your nut milk, get creative!
When you strain your nut milk, you get a bit of gold leftover…your pulp! Cashew pulp is extra special to me because it has such a creamy and desirable texture, especially for what I used it for. When I brought the pulp home I was anticipating making a dessert with it, but as soon as I tasted it, I was reminded of a soft cheese. I added some simple fresh ingredients to plump this cheese up and it was absolutely delicious!
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When we lose our heritage, we lose much more than an animal or a heirloom seed. Our entire ecosystem changes along with possible better nutrition sources. Who really wants to eat something that has been bred to impress a only a certain section of the population? Have we become genetic manipulative monsters?
Here is a link to an article about the endangered livestock epidemic we discussed in class in earlier weeks. Although this article pertains to animals in other countries, it still drives home the point of the importance of conserving these animals.
This is an additional link to The Livestock Conservancy, which is working on the same issues and they are right here out of Pittsboro, NC.
Check out this NPR article addressing the term “Natural” in the food industry.
This is a video of epic meal time. To put it bluntly, they epitomize mindless indulgence. The video is very thought provoking regarding a large portion of American culture.