Sweet & Creamy Strawberry Basil Milk

Basil and strawberries go so well together. Did you know?

The other night I was craving some sweet, strawberry milk. Alright, the brass tacks of it was that I just flat-out wanted something sweet. I also had some strawberries in the fridge that I needed to use up...and that's the damn truth. Being the fancy grown up that I am, I needed a sophisticated strawberry beverage. I didn't want a little children's milkshake and I definitely didn't want a hardcore smoothie, and that is when creamy strawberry milk came to mind. I had to find a way to make it a little snooty though, and what better way than by adding some luscious basil!

Okay, full disclosure, I totally made this with boxed soy milk! I know, AND it was sweetened...I was not aware of that fact, however, when I purchased it. My grocery store had some of those soy milk cartons that don't need to be refrigerated on clearance and so I bought a few for emergencies or when I ran out of my homemade nut milk. Whew, and let me tell you an emergency happened that night. I was craving some sweet, strawberry milk! Alas, I was out of my homemade coconut milk, and so the boxed soy milk came to my rescue.

Sweet & Creamy Strawberry Basil Milk

Inspired by...me!

Serves 2

• 1 1/2 cups soy milk (or nondairy milk of choice) 
• 7 fresh medium-sized strawberries
• 1/2 cup frozen sliced strawberries
• 1 medium basil leaf
• 1 tsp. erythritol (or other sweetener)
• small squirt of honey
• 1/4 tsp. xanthan gum (optional, but it will give the milk a lovely, creamy texture)

Place all the ingredients in the blender, starting with milk first and then blend baby blend! Make sure to give it a good whirl for a least a minute or two, letting the xanthan gum work it's creaminess goodness all about.

This was a sweet and rich (without being heavy) creamy nighttime snack. It lulled me to sleep and soon I was dreaming of dancing strawberry angels...okay that last part isn't true, but it was super duper delicious.

It's a super simple little recipe and if there's some lost and forsaken strawberries stashed somewhere in the depths of the fridge, don't give up on them. Make this milk and give them the honour the deserve.

My Nosh.On.It Feature!

Check out my Feature on Nosh.On.It

No recipe today, no siree. I am much too excited about my recipe for Avocado Hazelnut Chocolate Mousse being featured on the food site Nosh.On.It.

Who knew a little Alaska, vegan food blogger like myself would be featured on Nosh.On.It? So cool.

Here is a link to the site: http://noshon.it/recipes/

and

Here is a link to my feature: http://noshon.it/recipes/easy-avocado-hazelnut-chocolate-mousse/

I'm like, almost semi-legit now! Pretty sweet.

Green Curry with Summer Squash and Fresh Peas

Guess what? I have some very exciting news! I'm going to be featured tomorrow, May 17th on NoshOnIt! So cool! Head on over to http://www.noshon.it and check out the site. They have daily recipes from featured chefs, like moi, and a theme for each day, such as Sweet Tooth Friday and World Cuisine Wednesday. If you like, you can even sign up for a daily recipe via email. Tomorrow I'll post the link for my feature as well. Now on to curry. Oh curry. How do I love thee? Let me count the ways. You're absurdly scrumptious, creamy, luscious,  healthy, quick and easy to prepare and ultimately so utterly divine. This is a most delicious curry, and I love that it only takes as long as the rice needs to cook.

For this curry I used a store bought green curry paste. You know the ones, those tiny little jars found in the "ethnic" section that are like $6. I can't believe it's called the ethnic section. Is that even proper? I don't know. Anyways, one fine and glorious day though, I will make my very own homemade curry paste and relish in it's infinite awesomeness. But until then...I will continue to buy my store bought paste. In the ethnic section. I think it should be called the worldly section. I like that better. I shall start the revolution.

I used pink rice in this recipe but red rice, basmati or jasmine would also work beautifully. Also, I really enjoy the earthiness of bamboo shoots but if they aren't your thing or you've never had them, maybe start with only one 5 oz can.

Green Curry with Summer Squash and Fresh Peas

Inspired by A House In The Hills

Serves 4

• 1 1/2 cup pink rice (or any you desire)
• 1 tablespoon coconut oil
• 1 1/2 Tbsp. Thai green curry paste
• 1 garlic clove, minced fine
• 1/4 tsp. red pepper flakes (optional)
• 2 small onions or 1 large onion, chopped
• 2 large pinches of salt
• 2 zucchini or about 2 cups, chopped
• 3 yellow summer squash or about 2 cups, chopped
• 2 cans (10 oz total) of bamboo shoots, drained
• juice from 1/2 lime
• 1/2 Tbsp. brown sugar
• 1 can full-fat coconut milk
• 1/2 heaping cup of fresh or frozen peas, shelled
• 1/4 cup chopped basil

Begin by cooking the rice according to the package. I soaked mine first for about 24 hours but that's optional. I used 3 3/4 cups of water in my rice cooker. Tip: spray the rice cooker bowl with a non-stick cooking spray to keep the rice from sticking. It makes cleanup so much easier, which obviously I love!

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In a large wok or frying pan add the coconut oil and heat for a minute over low heat. When the oil is hot, add the curry paste, garlic, red pepper flakes and stir for one minute or so, then add the onions. Saute until they are almost translucent and soft, about 5 minutes. Add two large pinches of salt and stir.

Now add the squash, zucchini, bamboo shoots, coconut milk, lime juice and brown sugar. Cook over medium-low heat for about 10-15 minutes or until the vegetables begin to soften, then add the peas and cook another 5 minutes. Stir occasionally.

When the vegetables become tender, serve the curry over rice, and sprinkle with 1 Tbsp of chopped basil.

Curry has to be one of my most favored dishes, especially if it's full of wonderful vegetables. If you have a fantabulous recipe for red or green curry paste , feel free to share! P.S. I love the steam captured in the photo above. Yummy curry.

source of rice image