I managed to make this lasagna zero waste, thus I gave myself a huge pat on the back for it. The Tinkyada lasagna noodles come packaged in cardboard with no plastic or filler. I was ecstatic to find these at my local Whole Foods and while I have tried other brands of gluten free lasagna noodles in the past, I didn’t like them. To the point this was my first attempt in say 3 years to make lasagna. Yes that long. I purchased the veggies in reusable cotton bags and we happen to have fresh thyme growing outside. I still dream of the day gluten free pastas are available in bulk form. I’m giving you some side eye Whole Foods & Sprouts
When you buy your walnuts make sure to store them in the freezer before use – the oils can go bad so preserve them well. This recipe calls for 1 cup of walnuts so this milk will have around 12 grams of protein but a serving size should be 2 or 3 cups this milk a day.
- 5 cups filtered water
- 1 cup walnuts, soaked in water for 4 hours and drained
- 2 tablespoons maple syrup
- 1/2 teaspoon of organic Ashwagandha Root powder
- 1 tablespoon alcohol-free vanilla extract
- 1/4 teaspoon pink sea salt
- 1/2 tablespoon ceylon cinnamon
– Soak the walnuts in water 4 hours or so, this will make the nut easier to digest, good info: here
– Drain the walnuts, add the 5 cups of filtered water and pulse on a blender very well
– Using a nut-milk bag or a tea strainer (what I use to make my milks & juices), extract all milk
– Squeeze/Strain til you can’t extract no more!
With the remaning “pulp” you can freeze it for later use in a dehydrator, add it to baking mix (it has a lot of fiber) or even oatmeal/porrdige. Don’t discard it!
Use raw honey, liquid stevia, or coconut nectar in place of maple syrup
Taste as you go, maybe you’d like more cinnamon or you can add nutmeg too.