Granola with Plant Milk and Apple

Ingredients

• 4 cup water (filtered, for blending, plus more for soaking)
• 0.125 tsp salt (a small pinch, optional to enhance flavor)

Instructions

1. 1

   Soak the soybeans

   • Rinse the dried soybeans thoroughly under cold water.
   • Place them in a large bowl and cover with at least 3-4 inches of water.
   • Let them soak for 8-12 hours, or overnight. The beans will more than double in size.
2. 2

   Prepare the soaked beans

   • Drain the soaking water and rinse the soybeans again.
   • For a less 'beany' flavor and smoother texture, gently rub the beans between your hands to remove the skins. This is optional but recommended.
   • Discard the skins and give the beans a final rinse.
3. 3

   Blend the soybeans

   • Place half of the soaked and peeled soybeans into a high-speed blender.
   • Add 2 cups of fresh, filtered water.
   • Blend on high for 1-2 minutes until the mixture is completely smooth and creamy.
4. 4

   Strain the soy milk

   • Place a nut milk bag or cheesecloth over a large pot or bowl.
   • Pour the blended soybean mixture into the bag.
   • Twist the top of the bag and squeeze firmly to extract all the liquid. The liquid is your raw soy milk, and the pulp left inside is called okara.
5. 5

   Repeat and cook the milk

   • Transfer the okara to a separate bowl. Repeat the blending and straining process with the remaining soybeans and 2 more cups of water.
   • Pour all the strained raw soy milk into a large pot.
   • Bring the milk to a gentle boil over medium heat, then immediately reduce the heat to a low simmer. Skim off any foam that forms on the surface.
   • Simmer for 20 minutes, stirring occasionally to prevent it from sticking to the bottom. This cooking step is crucial to make the milk digestible and remove the raw bean taste.
6. 6

   Cool and store

   • After simmering, remove the pot from the heat and let the soy milk cool completely.
   • Stir in the pinch of salt if using.
   • Once cool, transfer the milk to a clean, airtight glass jar or bottle and store it in the refrigerator for up to 5 days.

Ingredients

• 2 lb Strawberries (Fresh and ripe)

Instructions

1. 1

   Place the fresh strawberries in a colander. Rinse them thoroughly under cool, gentle running water for about 1 minute. Avoid soaking them, as they can become waterlogged and lose flavor.

2. 2

   Carefully spread the rinsed strawberries on a clean kitchen towel or a layer of paper towels. Gently pat them dry. Ensuring they are completely dry is key to preventing them from becoming mushy.

3. 3

   Remove the green leafy tops (hulls) from each strawberry. You can do this by using a small paring knife to cut a small cone shape at the top or by using a dedicated strawberry huller.

4. 4

   Serve the strawberries immediately. You can serve them whole, sliced in half, or quartered. Enjoy them plain or with your favorite accompaniments.