I am just loving this whole “cooking foods from scratch” thing that we’ve been embarking on for the last 8 months! This week we explored the adventures of homemade almond milk, which we use in our fruit and veggie smoothies that we make each morning. I found almond milk is super easy and with the leftover pulp it makes a really yummy granola! And now I’d like to share with you those recipes so that all of you blog readers can make your very own almond milk and/or granola.

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Last week, Jake and I went to Native Foods Cafe, which is vegetarian/vegan restaurant in Boulder. We were AMAZED at how tasty the food was, especially since he got a “bacon cheeseburger” that was vegan – and OH SO GOOD, and I got a meatball sub, which was also vegan and OH SO GOOD AGAIN. So, I thought, I want to try to make vegan meatballs, but make it as good as the Native Foods Cafe version.

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We just got back from FL yesterday (that blog post will come later this week as we still have tons of pictures to siphon through), so of course our food stores in-house were very low. At this point in our lives, we make just about everything from scratch and we had nothing. Clearly a gigantic grocery shopping trip was in order to both Whole Foods and COSTCO…and that’s when the day got out of control. While shopping, we decided that today was the day we would try pickling some of our freshly purchased produce items…we have been talking about wanting to do this for weeks, so it seemed like a perfect activity. We picked up several canning jars, vinegar, cucumbers, onions, beets and carrots (among many many many other items) for pickling.

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