Tag Archive | vegan

Ayurvedic Roast™ Review: I can’t believe it’s not coffee!

Hi all! So in case you missed it last week, I elaborated on my absolute love of coffee yet my desire to find a caffeine free alternative that could help me cut back 0r (gasp) even quit caffeine. Well, one day…maybe…haha…but at least cut back. In case you missed the post in which I shared some of the negative (sigh) effects of long term caffeine consumption, check it out here.

I should mention that I’ve tried Teeccino and Pero, two fairly well known coffee substitutes. While they weren’t bad, I didn’t find them comparable enough to be able to replace my beloved java. Sort of like how I feel about chai…it’s good, but it’s not coffee.  So after scouring the internet for other options, I came across this brand called Ayurvedic Roast that had glowing reviews for tasting the most like coffee. I read that “a blind taste test was conducted comparing Ayurvedic Roast™ with the top three coffee substitutes on the market (of which I’m certain Teeccino & Pero were included). Over 200 people tasted all four herbal coffees, with Ayurvedic Roast™ being chosen as the best tasting by the highest percentage of participants.”  On top of that, the stuff brews just like coffee. You can boil it, use a regular drip coffee maker, a coffee or tea press or espresso machine.

My interest was, understandably, piqued.

The info on the site was impressive. It’s 100% certified organic, GMO-free, non-acidic, vegan, and naturally caffeine free. Its unique formula is comprised of barley, rye, chicory root, and includes three antioxidant, adaptogenic, and immunity-enhancing organic ayurvedic herbs: Ashwagandha (an anti-oxidant that boosts the immune system, eases anxiety, helps regulate blood sugar, and can help lower both cholesterol cortisol levels); Shatavari (helps with mood, digestion, and fertility); and also Brahmi (which helps maintain mental clarity, increase circulation, and improve thyroid function).

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So I ordered a bag of the vanilla and, after talking to a gentleman at the company about my plans to review the coffee for my site, had a bag of the original flavor included for a comparison. It’s reasonably priced, and I was very eager to see if it lived up to the hype from the site and other reviews I found online…but tasting is believing.

When my package arrived, I was somewhat skeptical (as any die hard coffee lover would be) but very excited. Upon opening the packages, both the vanilla and original smelled coffee-like out of the gates…the vanilla marginally more so. And the grounds looked coffee-like. So far I was pretty impressed.photo 5

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Look pretty coffee-like to me!

I decided to brew it as I normally would…using my drip coffee maker. I used about 1 rounded tsp per cup, as I normally would with coffee grounds.

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Very impressed with the dark, coffee-like color! To the naked eye, I wouldn’t know it wasn’t coffee!

As it brewed, I was very impressed with the coloring. And as I poured it into my cup and added a bit of coconut sugar and homemade almond milk creamer (the way I normally have my coffee at home), I was pleasantly surprised at how much it looked like my usual coffee!

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Straight out of the pot

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With my almond milk creamer and coconut sugar…Looks yummy!!

Looked good. Smelled good. But now for the real test…the TASTE test…

DELICIOUS !!!!!! Wow! I was seriously blown away. Taste-wise, I prefer the vanilla (marginally) over the original, but then again, I also like flavored coffee. Either way, both taste so much like coffee that I almost wouldn’t know the difference if I hadn’t made it myself.

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You’re looking at a VERY satisfied customer! I can’t believe it’s not coffee!

And as the day went on, I felt surprising very alert, even with no caffeine!  And because I can prepare it just like I do my coffee, it feels the same as far as my morning ritual!

If you’ve ever considered cutting back on caffeine, or even if you haven’t and just want to try a healthy, yummy drink, I HIGHLY recommend trying Ayurvedic Roast. So far, it’s available only online, but I feel so excited about the product that I’m going to see if I can help get it into some stores around me.

Hmmm…now that it’s getting warmer, I may have to try it iced as well 😉

Cheers!

Ciao for now!

-E

Homemade, Raw Almond Milk Creamer

Time for another recipe! I know I promised I’d let you in on my Liquid Armor coffee concoction…and I will…but first, I wanted to share with you my latest discovery/creation: Almond Milk Coffee Creamer.  It’s so easy to make, and it’s 100% natural…no added chemicals, preservatives, or processed sweeteners. Plus, I find that the store-bought almond milk in my coffee never turns it the right color. I like mine to be a deliciously smooth caramel color. So after stumbling on a few recipes online for homemade almond milk, I decided to tweak it a bit to make a more concentrated, creamier…um…creamer!

What you’ll need:

  • 1 cup raw almonds (preferably organic), soaked in water 6-10 hours and rinsed well

  • 1-2 cups filtered water (for blending)*

  • High-powered blender (I used a NutriBullet)

  • Nut milk bag (<- click to go to eBay link where I ordered mine. You could also use a fine strainer or cheese cloth, but I highly recommend getting a nut milk bag…They’re inexpensive and work great!)

*As an aside, you could use this same recipe and make regular almond milk (rather than creamer)…just increase the water to 3-4 cups.

Instructions

  • Measure almonds into a bowl and add enough water so that the almonds are completely submerged. Let soak 6-10 hours.

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These just finished soaking…left them on the counter for 8 hours with the bowl covered in plastic wrap.

  • After the almonds have soaked, drain the water, rinse with purified water, and drain again.

  • Combine soaked, rinsed almonds & 1-2 cups filtered water (less water = more concentrated, creamier almond milk) into a high-powered blender. Again, I used a NutriBullet and, to clarify, I used the “extractor blade” (pictured below …because you are essentially “extracting” the milk from the almonds…as opposed to the other “milling” blade typically used for milling grains, grinding fresh herbs and chopping nuts. (again, I used NutriBullet)

    nutribullet blade

    NutriBullet “Extractor” Blade

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  • Blend until very smooth and creamy.
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Isn’t this awesome!?! It’s like magic 🙂

  • Position the nut milk bag over a large bowl or container (I like using a square one so I can easily pour from that to another container to keep in the fridge as my creamer), then pour the blender contents into the bag to strain.

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    This is the gloriously creamy Almond Milk that will come out of the bag 🙂

  • Squeeze the bag well, until only dry/damp almond pulp remains in the bag. (You can keep the the leftover almond pulp in a container for another recipe…like Paleo Banana Fritter Bites!!)

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Leftover almond meal from the nut milk bag! I use it as is to make my Banana Fritter Bites…one batch makes me about 3 servings of the fritters!

Transfer the almond milk to a sealed container (I used a rinsed out Coffeemate container that my roommate had, but anything you can pour from will work), and store in the fridge for up to a week.

coffee creamer container

And there you have it! The stuff is delicious and nutritious 🙂  I haven’t tried adding anything to the creamer yet, but I’d imagine you could play around with adding things like cocoa powder, cinnamon, nutmeg, etc. If any of you make it and try some variations, please feel free to share!

Ciao for now!

-E