I’m Kaitlin. I’m a food lover, health researcher, amateur cook, recovering journalist, nutrition student and avid kitchen experimenter. I live in the woods with a boyfriend and a dog. These are my stories, recipes, experiments and mishaps.
I have had the idea in my mind to start a recipe blog for over six years. The idea has morphed, broken apart and came back together again —just about as many times as I have throughout the whole of my twenties.
I’m the type of person who doesn’t like to share anything until it’s perfect. My comfort is in hours spent tweaking and re-aligning and preparing that not-quite-ready-for-outside-eyes thing so that one day I can launch it on the world in all of it’s perfection. However, in the last six years of rumination I’ve found that kind of thinking often leads to no launch—no product—to six years of food photos, re-shoots, new cameras and recipe notes (both physical and mental) and no sharing.
If there’s anything I’ve learned in the first six years of my twenties (and maybe in life in general) it’s that there’s no such thing as perfection. Life is messy and new projects messier and recipes will flop, and then work, and then flop again, and pictures will blur, and I’ll definitely say the wrong thing, and then I’ll have a run-on sentence.
Here I stand, though, ready (finally) to throw my little corner of the world onto the Internet.
My love of cooking and food comes from a tumultuous period—beginning in my early teens—when most foods made me sick. After years of unsuccessful doctor visits and a smattering of vague diagnoses that yielded no relief, I set out on a journey of health exploration that led me to the kitchen.
Over that practically 16 year period I tried a lot of things that didn’t work, a lot of health fads, almost every elimination diet you can think of—and that journey brought me back to one thing: whole foods—old world recipes made from scratch.
Here you’ll find recipes. Ones that appear in my kitchen all the time, that I’ve made over and over through the years of learning how to cook and how to eat, but also my culinary experiments, health and nutrition ideas, and probably some more of my general ramblings.
Here is a recipe I make every Sunday. I always make a large batch, in hopes that it will last me until the next Sunday. I usually just. barely. make it.
1 cup almonds
7 cups water
Nut milk bag
Jars for storing
Soak one cup of almonds in boiling water for 10 minutes.
(Alternatively soak the almonds in cold water overnight) –but if you’re like me and you don’t plan to want almond milk until you wantsomeinmycoffeerightnow, the 10 minutes in hot water works just as well.
Place almonds and 7 cups cold water in high-powered blender.
Blend on high for about 20 seconds.
Line a small bowl with the nut milk bag and pour the mixture into the bowl. Depending on the size of your bowl and nut milk bag, you may need to strain the milk in more than one batch. In my four-cup pyrex, it took me three batches.
Once strained, pour the milk into jars with tight-fitting lids for storage.
Fresh almond milk will last about a week in the refrigerator.