Flavor Friends: Four Food Pairings for Our Creamers

Our dairy-free creamers make a perfect match with coffee but why stop there? LA-based superfoods chef Julie Morris built a symphony of flavors around four of our Almondmilk Creamers. Julie is a New York Times bestselling author who creates recipes that leave your body feeling good. These recipes were chosen from her cookbooks Superfood Kitchen, Superfood Soups, and Superfood Snacks. Learn more about Julie on her website.

And tag to share your creations: @CalifiaFarms + #CalifiaFarms

BIG BERRY MUFFINS

Pair with Vanilla Almondmilk Creamer

According to Julie, “These low-fat muffins go all out on packing in as many fresh berries as possible,” which means they’re also packing antioxidants and vitamin c. She pairs this with our Vanilla Almondmilk Creamer because “berries and vanilla are such a natural match.” We totally agree.

MAKES 12 MUFFINS

1¾ cups whole wheat flour*
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ cup Califia Farms Unsweetened Almondmilk
½ cup apple sauce
1⁄3 cup maple syrup
2 tablespoons melted coconut oil
1 teaspoon fresh lemon zest
1½ cups mixed fresh berries (such as blueberries, blackberries, raspberries, etc.)
1 tablespoon coconut sugar

*If following a gluten-free diet, use gluten-free flour, available through natural food stores or online.

Preheat the oven to 350˚ F. Line a 12-cup muffin tin with paper liners, or lightly grease each cup with coconut oil. Stir together the flour, baking powder, baking soda, and salt in a large bowl. In a smaller bowl, whisk the nut milk, applesauce, maple syrup, coconut oil, and lemon zest together. Add the wet ingredients into the dry, and mix together until just combined. The batter will be lumpy, but resist over-mixing, as it will cause the muffins to be dense. Gently fold in the berries, then spoon the batter equally into the 12 prepared muffin cups. Sprinkle each muffin top with a dusting of coconut sugar. Bake the muffins for about 25–30 minutes, or until the tops begin to turn golden brown and a toothpick comes out clean when inserted into a muffin. Let cool for a few minutes before serving.

Reprinted with permission from Superfood Kitchen by Julie Morris, Sterling Publishing.

TURMERIC-WALNUT QUINOA PORRIDGE

Pair with Unsweetened Almondmilk Creamer

This is one of Julie’s favorites from Superfood Soups. “I thought that with the Unsweetened Almondmilk Creamer there was an opportunity to have an unsweetened breakfast,” Julie tells us. It’s full of superfoods like spinach, walnut and turmeric making this savory breakfast dish the perfect way to wake up.

MAKES 5 CUPS / 4 SERVINGS

4 cups vegetable broth
½ tsp ground turmeric
1 cup quinoa flakes
1½ cups baby spinach, thinly sliced
1 Tbsp coconut oil
1½ Tbsp nutritional yeast
1½ Tbsp tamari
¼ cup walnuts, chopped
1/8 tsp ground black pepper
3 Tbsp hemp seeds, divided

In a medium saucepan, bring the broth and turmeric to a rapid boil. Stir in the quinoa flakes, return to a boil, and cook for 90 seconds, stirring often. Remove the saucepan from the heat and stir in the spinach, coconut oil, nutritional yeast, tamari, walnuts, ground black pepper, and 2 tablespoons of the hemp seeds. Let the porridge sit for 1 minute, then ladle it into bowls and top with the 1 tablespoon of remaining hemp seeds.

Reprinted with permission from Superfood Soups by Julie Morris, Sterling Publishing.

CRANBERRY–GOJI SQUARES

Pair with Pecan Caramel Almondmilk Creamer

Julie chose this recipe because pecans are such a great pairing with dried fruit. “You get this really rich, deep flavor of the pecan and the caramel from the creamer matched with that bright, fruity flavor. It’s a really nice balance.” she says. Not to mention the anti-oxidants!

MAKES 16 BARS / 16 SERVINGS

¾ cup raw cashews
½ cup dried shredded coconut (unsweetened)
¼ cup coconut sugar
¼ cup lucuma powder
1 tablespoon ground flaxseed powder
½ teaspoon camu berry powder
1 teaspoon ground cinnamon
1⁄8 teaspoon sea salt
¼ cup unsweetened applesauce
1 teaspoon vanilla extract
2½ cups crispy brown rice cereal, divided
½ cup dried goji berries
½ cup dried cranberries (fruit juice–sweetened, preferably)
1⁄3 cup raw pecans

Place the cashews in a food processor and grind into a coarse flour. Add the coconut shreds, coconut sugar, lucuma powder, flaxseed powder, camu berry powder, cinnamon, and sea salt, and blend to combine. Add the applesauce and vanilla and blend to form a wet dough. Add 2 cups of the brown rice cereal and process until cereal is ground into fine crumbs. Add the remaining ½ cup of cereal, goji berries, cranberries, and pecans, and blend just for a moment to coarsely chop the last round of ingredients, but retain most of the texture. Transfer the dough to a 9- by 9-inch pan lined with parchment paper. Use your hands to firmly press into a flat layer, compressing as much as possible to ensure it is compact. Using the edges of the parchment, carefully lift the contents out of the pan, and set it on a flat surface. For a more aesthetic product, you can set a second sheet of parchment paper on top of the square and use a rolling pin to gently roll the top perfectly flat. Use a chef’s knife to carefully cut 16 squares, and serve them at room temperature. Covered tightly, the squares will keep for several days at room temperature, or 1 week refrigerated.

Reprinted with permission from Superfood Snacks by Julie Morris, Sterling Publishing.

PECAN-CACAO GRANOLA

Pair with Irish Cream Almondmilk Creamer

Julie says, “For the Irish Cream, I was thinking about whiskey as a flavor note and all the flavor friends around whiskey, things like nuts and chocolate.” This has superfoods like nuts, coconut, and it’s low in sugar.

MAKES 6½ CUPS / 18 SERVINGS

2 cups rolled oats
2 cups pecans, coarsely chopped
2 cups unsweetened coconut flakes
1 cup raw cashews, coarsely chopped
¼ cup cacao nibs
¼ tsp sea salt
1 Tbsp ground cinnamon
¼ cup coconut oil
1/3 cup maple syrup
3 Tbsp coconut sugar

Preheat the oven to 250° F. In a large bowl, combine the oats, almonds, coconut, sunflower seeds, cacao nibs, salt, and cinnamon – mix well. To a small sauce pan over low heat, add the coconut oil, maple syrup, and coconut sugar. Stir until the oil is fully melted and the mixture is warm. Add the liquid to the dry ingredients and stir until fully incorporated. Spread out onto a baking sheet in a flat layer. Bake for 40-45 minutes or until slightly golden, tossing once halfway through cooking. Let the granola cool on the pan for another 20 minutes – granola will continue to harden as it sits. Once it is at room temperature, transfer to a sealable container until ready to enjoy. Stored out of direct sunlight, granola will last for up to 1 month.

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Upgrade Your Overnight Oats with Organic Homestyle Nutmilks

If you’re anything like us, there’s barely time for breakfast on busy days — so you need something practical and quick, but no less satisfying. This is where overnight oats really shine. With a little prep time the night before, you can wake up to a meal that fuels your body and kickstarts your day on a good note.

We invited plant-based cook and author of Good Clean FoodLily Kunin, to get creative with our new line of Organic Homestyle Nutmilks. She came back with three overnight oats recipes that definitely do not disappoint. Seriously, good luck picking your favorite.

Each recipe uses a different Organic Homestyle Nutmilk, which gives your oats a thick, creamy texture without any stabilizers or gums.

Make one? Make all three? Share your overnight oats with us using @CalifiaFarms + #CalifiaFarms.

AB & J OVERNIGHT OATS

This recipe is a take on your classic peanut butter and jelly sandwich, but instead it swaps in almond butter. Think nostalgic childhood flavors packed with more protein, healthy fats, and fiber to keep you full all morning.

Serves 2

Ingredients

  • 1 1/2 cups Organic Homestyle Almond Nutmilk
  • 1 cup rolled oats, gluten-free as needed
  • 1 ½ tablespoons of chia seeds
  • 2 tablespoons almond butter, plus more for topping
  • Strawberries, sliced
  • Handful of sliced almonds, toasted

Method

In a bowl or jar, combine the nutmilk, rolled oats, chia seeds, and almond butter. Stir well, cover, and refrigerate overnight.

Mix well, divide between bowls and top with a drizzle of almond butter, strawberries and sliced almonds. Dig in!

CACAO-COCO OVERNIGHT OATS

These rich oats are equally at home on the table for breakfast as they are for an afternoon snack or dessert. Creamy coconut nutmilk makes for a perfect pairing with cacao powder and fresh raspberries.

Serves 2

Ingredients

  • 1 ½ cup Organic Homestyle Coconut Nutmilk
  • 1 cup rolled oats, gluten-free as needed
  • ½ cup coconut flakes
  • 1 tablespoon raw cacao powder
  • Coconut sugar, as desired
  • 2 tablespoons coconut flakes
  • 1 tablespoon cacao nibs
  • 1 small banana, sliced
  • Handful of organic raspberries

Method

In a bowl or jar, combine the nutmilk with rolled oats, coconut flakes, cacao powder, and coconut sugar to taste, if desired. Stir well, cover, and refrigerate overnight.

Mix well, divide between bowls and top with coconut flakes, cacao nibs, banana, and raspberries. Dig in!

CITRUS-CASHEW OVERNIGHT OATS

This recipe is inspired by a similar recipe in Lily’s cookbook, Good Clean Food, along with a recent trip to Bali, where the smoothie bowls were topped with the freshest coconut flakes and toasted cashews. The energizing citrus is ideal for early mornings and pair perfectly with the Organic Cashew Homestyle Nutmilk.

Serves 2

Ingredients

  • 1 cup Organic Homestyle Cashew Nutmilk
  • ¾ cup rolled oats, gluten-free as needed
  • ½ cup desiccated coconut
  • ¼ cup Califia Farms Orange Juice (or other fresh-squeezed variety)
  • Coconut sugar, as desired
  • 1 tablespoon chia seeds
  • 2 tablespoons pepitas  
  • 1 grapefruit, cut into supremes
  • 1 orange, cut into supremes
  • 2 tablespoons cashews, toasted

Method

In a bowl or jar, combine the cashew nutmilk, oats, ¼ cup coconut flakes, orange juice, chia seeds, and one tablespoon of the pepitas. Sweeten to taste with coconut sugar, as desired. Stir well, cover, and refrigerate overnight.

Mix well, divide between bowls, and serve topped with pepitas, grapefruit and orange supremes, and cashews. Dig in!

Hello, UK!

We’re Califia Farms. Based in California, our mission is to bring you the most delicious, good-for-the-world foods by applying creativity and innovation to nature’s bounty, because we believe the world needs a healthier, plant-based food system.

That means all our products are plant-based, as well as dairy-free, soy-free, dairy-free, gluten-free, non-GMO, kosher, vegan, and carrageenan-free. How do we do it? We use passion, insight, and intuition to whip natural ingredients into beverages — like our Almond beverages and Cold Brew Coffees — that make it desirable and delicious to go plant-based.

Led by our CEO and founder, Greg Steltenpohl, who is widely recognised as a beverage visionary, we’re focused on making the future more mouthwatering by the minute. As he himself said: “Our mission is to create a healthy, lower-sugar, cleaner energy beverages that taste great.”

Our Almond beverages are specifically crafted in California, home to about 80% of the world’s total almond supply. Unlike other companies who import roasted almond paste and reconstitute it with water, our Almond beverages are made fresh at the source, starting from raw blanched almonds, to deliver a delicious, ultra-creamy texture.

Our Cold Brew Coffees all begin with a proprietary cold brewing process, which captures many flavour components that “hot brewing” doesn’t catch. The result is a smoother coffee experience, one that’s less acidic and tastier. Our line ranges from Black & White, which has no added sugar, to our XX Espresso, which is lightly sweetened, containing just 3% added sugar. 

As a company, we are committed to making beverages that are not only healthier for people but for our planet, too. That’s why sustainability is a core value at Califia Farms. We engage in a range of initiatives to minimise our environmental footprint, from improving packaging materials to using renewable energy, managing water, and developing Direct Trade relationships with coffee farmers. And now, as we begin to expand beyond the U.S., we’re thrilled that shipping by sea is the most carbon efficient form of transport — it allows us to make our products fresh at source in California and share them with the world.

Stop by your local shop for our Cold Brew Coffees and Almond beverages, both in grab-and-go 310ml bottles and take-home 750ml bottles. Check out all the products that are available in the U.K..

Let’s stay in touch. Chat with @CalifiaFarms on Facebook, Instagram, Twitter, Pinterest and Snapchat.

Best of May: 12 Thumb-Stopping Photos You Tagged Us In

Throughout the month of May, we were tagged in plenty of posts on social media. Some we liked and some we loved — and we want to pay homage to the best of the best. This is a collection of the 12 thumb-stopping posts that you tagged us in over the last 31 days.

If you’d like to be featured in next month’s roundup, you might take a page out of these users’ playbook. Just make sure to tag us @CalifiaFarms.

We’ve expanded across the pond, and the U.K. appears to have a thing for dairy-free. Thanks for the shot, @robin_kent!

Get your latte art on, @vertigocoffeeroasters.

Our pop-up Califia Café was open for the month of May in Manhattan at Bandier’s 5th Avenue location, where they offered classes in Studio B and we poured drinks. If you missed it, keep your eyes peeled for our next activation. Great composition, @bimbyh!

Also at Califia Café was a kaleidoscope photo booth, where you could take trippy photos like this one snapped by @corylevinelopez

Our bottles can be used for plenty of things after enjoying what’s inside. @jayesbe put some plants back in the bottle. So meta.

If you were in London this month, you might’ve heard about Balance Festival, where we poured drinks for days (literally). @balance_festival shared this shot of our Toasted Oats N’ Almond Almondmilk, which launched just prior.

Team Califia leader, @gregstel, captured a moment of production. These empty bottles are filled and then make their way to you for maximum enjoyment.

While you could simply drink our products, they can be used in a variety of other ways. @happyhealthyfull_ demonstrates.

We surprised @thewholesomeminimalist with this beautiful mug, and she filled it with something equally gorgeous. One great product deserves another, we’d say.

The shadows, the patterns, the symmetry. Oh, and the XX Espresso Cold Brew! Everything about this photo by @hellojanielynn points to yes.

If you’ve wandered Los Angeles’ Arts District, you might’ve come across this door. @sheissabrinaj took a moment to pose with Queen Califia and we’re diggin’ it.

The force is strong with this one. Bravo, @run_fanboy_run

Hello, Australia!

We’re Califia Farms. Based in California, our mission is to bring you the most delicious, good-for-the-world foods by applying creativity and innovation to nature’s bounty, because we believe the world needs a healthier, plant-based food system.

That means all our products are plant-based, as well as dairy-free, soy-free, dairy-free, gluten-free, non-GMO, kosher, vegan, and carrageenan-free. How do we do it? We use passion, insight, and intuition to whip natural ingredients into beverages — like our Almond beverages and Cold Brew Coffees — that make it desirable and delicious to go plant-based.

Led by our CEO and founder, Greg Steltenpohl, who is widely recognised as a beverage visionary, we’re focused on making the future more mouthwatering by the minute. “Our mission is to create a healthy, lower-sugar, cleaner energy beverages that taste great. We are very excited to be entering this market and believe that Califia Farms products are a natural fit for discerning Australian coffee consumers who love healthy beverages, but who will not compromise on taste.”

Our Almond beverages are specifically crafted in California, home to about 80% of the world’s total almond supply. Unlike other companies who import roasted almond paste and reconstitute it with water, our Almond beverages are made fresh at the source, starting from raw blanched almonds, to deliver a delicious, ultra-creamy texture.

Our Cold Brew Coffees all begin with a proprietary cold brewing process, which captures many flavour components that “hot brewing” doesn’t catch. The result is a smoother coffee experience, one that’s less acidic and tastier. Our line ranges from Black & White, which has no added sugar, to our XX Espresso, which is lightly sweetened, containing just 3% added sugar. Even our Cocoa Noir contains 40% less sugar per 100ml than Australia’s leading brands of iced coffee.

As a company, we are committed to making beverages that are not only healthier for people but for our planet, too. That’s why sustainability is a core value at Califia Farms. We engage in a range of initiatives to minimise our environmental footprint, from improving packaging materials to using renewable energy, managing water, and developing Direct Trade relationships with coffee farmers. And now, as we begin to expand beyond the U.S., we’re thrilled that shipping by sea is the most carbon efficient form of transport — it allows us to make our products fresh at source in California and share them with the world.

Stop by your local store for our Cold Brew Coffees and Almond beverages, both in grab-and-go 310ml bottles and take-home 750ml bottles. Our products will begin popping up on shelves beginning May 1. Check out all the products that will available in Australia.

Let’s stay in touch. Chat with @CalifiaFarms on Facebook, Instagram, Twitter, Pinterest and Snapchat.

Move Over, Potatoes — It’s All About Cauliflower Mash

You could volunteer to bring the standard mashed potatoes to this year’s feast, but why not mix it up with cauliflower mash? Cauliflower is packed with antioxidants your body craves each winter, and the veggie can even help your digestive system. Talk about a holiday must-make.

Ingredients

Steps

  1. Steam the riced cauliflower and white potato until soft. 
  2. In food processor, combine cauliflower, potato and Califia Farms Unsweetened Almondmilk. Pulse until smooth.
  3. Add garlic, vegan butter, and salt and pepper to taste and pulse again. If consistency is too thick, continue adding Almondmilk until texture is to your liking. 
  4. Serve with a sprinkling of chives and vegan butter. 

We want to see your tablescape, complete with cauliflower mash. Be sure to tag @CalifiaFarms + #CalifiaFarms in your feast photos. 

 

 

Cat & Cloud’s More-Than-A-Mojito Mojito

The fall solstice is officially upon us, but no one is quite ready to shut the door on summer. Cat & Cloud to the rescue — the guys have shaken up a cocktail to help ease our transition into cooler weather. 

The More-Than-A-Mojito Mojito is milky, minty, sweet with just a kiss of kick. The mint and cold brew make for a cool, refreshing sip, which is subtly balanced by the warm spice of the cinnamon and cayenne. It’s summer meets fall in a glass — with a shot of rum, if you’re looking for a buzz. 

 

Ingredients:

  • 8oz Califia Farms XX Espresso Cold Brew
  • 3 fresh mint sprigs, muddled
  • 1 oz simple syrup (equal parts boiled water + sugar)
  • 1 oz Rum (or not)
  • Pinch of Cinnamon
  • Pinch of Cayenne
  • Ice

Instructions: 

For the non-alcoholic version, mix ingredients in a glass and stir gently. If you’re adding a shot of rum, mix ingredients in a cocktail shaker and pour over ice in a glass. 

Show off your happy hour mojito skills by tagging @CalifiaFarms and @CatCloudCoffee on Instagram.