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Quirky Cooking

Rice-Almond Milk

QuirkyJo by QuirkyJo
June 4, 2009
in Breakfasts, Dairy Free, Drinks, Nuts, Thermomix
92
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Rice-Almond Milk - Quirky Cooking
One of the greatest expenses for those of us who are ‘dairy-free’ has got to be milk substitutes, such as rice, almond or soy milks. Our family used to go through 2 litres of bought rice milk most days, which cost us at least $2.50 per day. The other day I met a lady who has many allergies, and she buys organic almond milk which costs her $10/litre!!! EEK! So I am very thankful for my wonderful Thermomix, which helps me save money, as well as helps keep us healthy. (Most bought milks contain vegetable oils, emulsifiers and preservatives.) Here is my recipe for rice-almond milk made in the Thermomix – it’s very quick, and tastes good. And it’s very cheap! The almonds help the flavour, and add calcium. I buy insecticide-free almonds bulk, for about $11/kilo, and bulk organic brown rice. If you don’t own a Thermomix, try and make friends with someone who does, so you can use theirs! (Ha Ha!) Sorry, but I can’t think of any other way to easily make this recipe! If you cook the rice, then blend it, it gets too thick and ‘ricey’ tasting – I used to try that before I had a Thermomix. Doing it this way, you don’t get that thick ‘rice-water’ consistency.  If you’d like a grain free, dairy free milk, just make a raw nut milk – that’s the simplest. 100g soaked raw almonds or cashews and 500g water, blended until smooth and strained. Print

Rice Almond Milk

Print Recipe

Ingredients

Scale
  • 100g brown rice
  • 80g raw almonds (or raw cashews for a smoother, creamier milk)
  • 1.8 litres water
  • 2 T coconut oil (optional, for creaminess)
  • 50g honey or pure maple syrup (or to taste)
  • 1/2 tsp salt

Instructions

  1. Cover rice and almonds with warm water and leave to soak overnight. (For quick soak method, cover with boiling water and soak for 30 mins.) Strain off water.
  2. Place soaked rice and almonds into Thermomix bowl and add 1 litre water. Blend 1 min/speed 9.
  3. Add coconut oil, honey and salt and cook 6 mins/60C/speed 4.
  4. Blend 1 min/speed 9 then add remaining water. Mix for a few seconds on speed 5, then strain through a nut milk bag.
  5. Cool, and enjoy!

Notes

  • For a quick version, when you don’t have time to soak, mill dry rice 1 min/speed 9; add almonds and mill another 10 sec/speed 9; add 1 litre water, coconut oil, honey and salt, and cook; then add remaining water, mix, and strain.
  • For plain rice milk, use 200g rice and omit nuts.
  • If you don’t have brown rice, any rice will do.
  • You can use the ‘pulp’ that’s left over in any cakes/muffins/cookies etc, especially the ‘blender-batter’ ones; or in custard or soups and stews, to thicken.

Did you make this recipe?

Share a photo and tag @quirkycooking on Instagram — I can’t wait to see what you’ve made!

 
Tags: almondsbreakfastcoconut oildairy freeDrinksGluten FreericeSnacksThermomix
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Comments 92

  1. Hayley Aston says:
    9 years ago

    Hi Jo,
    Just made this rice/almond milk to use in your hot cross bun recipe tonight… and its delicious! So tempting just to drink it straight out of the jug as its cooling! I’m glad there’s plenty leftover after using it in the hot cross buns.. it’ll be going on my breakfasts.. a really yummy alternative to cows milk til our fresh, raw, unpasteurised, unhomogenised milk comes through from our house cow!
    Thanks so much for the recipe. 🙂

    Reply
  2. Kassandra Morgan says:
    9 years ago

    Hi jo,
    My eldest boy has autism so he is gf/cf he’s been on store bought ricde milk for a while now and i’ve just bought a thermomix and wanted to make some rice milk is there a recipe for just rice milk or does this one have a similar taste and consistency to store bought ones texture aversions are a bit of a problem so trying to ease him into the change but save some money.
    kassie

    Reply
    • Jo Whitton says:
      9 years ago

      Hi Kassie, just replace the almonds with more rice – works well, just not quite as creamy. 🙂

      Reply
  3. Vanessa says:
    9 years ago

    Jo, thank you so much for this. My son has to go dairy-free for a few weeks and I didn’t want to go out and buy expensive nut milks. I’ve just made this and it’s delicious! Except that I doubled everything and didn’t add the extra water – I quite like the taste of it as it is. Does it matter about adding the extra water? Thanks again for this recipe.

    Reply
  4. Yvette Proctor says:
    9 years ago

    I love this! So much cheaper! No different on the calories though, unless I don’t have to use oil if I replace the almonds with cashews. Can I do that? Also, as the Almonds help with the calcium, would cashews also help with calcium too or would I need to add a calcium powder of some sort? Not really wanting to add stuff that I don’t have to.

    Reply
  5. Luciana Baran says:
    9 years ago

    Hi Jo, how does this milk compare to A2 milk. We have no allergies or intolerances in our family. I only ever buy A2 Milk.

    Reply
  6. Anonymous says:
    9 years ago

    my 13 month old is still breastfed but only feed her in the morning and at night so thinking.. could i give her this milk instead of cows milk? im not keen on cows milk so wonder if this would be ok? thoughts?

    Reply
  7. Anonymous says:
    9 years ago

    Hi Jo
    I have a friend who has a few challenges at hand. Her 3 year old is anaphylactic to dairy, eggs, wheat and nuts… Do you have any suitable Thermomix recipes? As a start – any milks where nuts are not used as a creamy ‘filler’? Have you got a recipe for Rice milk and sunflower seeds maybe?
    Looking forward to hearing from you.
    Thanks
    Anita

    Reply
    • Jo Whitton says:
      9 years ago

      Hi Anita, you can use sunflower seeds in this one instead of almonds, or just use all rice (so double the rice and leave out the almonds). Lots of suitable recipes on my site – are you on FB? We’re just discussing this there tonight. 🙂

      Reply
  8. Erica @ Mixotrophy says:
    9 years ago

    Any ideas for a recipe that doesn’t separate out when added to espresso coffee? Purely aesthetic, I know, but still!
    I’ve tried a couple of different recipes now, yours included, and they all separate when added to the coffee 🙁

    Reply
  9. Erica @ Mixotrophy says:
    9 years ago

    The commercial ones don’t separate… who knows what they add to them though!

    Reply
  10. Unknown says:
    9 years ago

    I am going to make this for my baby to have in her bottle at night – am trying to see if I can decrease mucous production and stop ear infections. I am not sure about adding sugar or honey to a drink she has before bed – I don’t want her getting cavities – will it taste ok if I leave it out?

    Reply
  11. Unknown says:
    9 years ago

    I have never tried rice or nut milk before – and I just made this. Is it supposed to taste like coconut milk?

    Reply
  12. cooking with and without says:
    9 years ago

    Thank you! We just figured out that baby number 2 is allergic to dairy. I have taken all dairy out of my diet as I am breastfeeding. I followed your instructions and made my first batch of rice milk with sweet brown rice soaked overnight. I added some of the pumpkin spice that I made the other day in my TM.
    I learn so much from you, Thank you!
    Denise
    http://everydayallergic.blogspot.com

    Reply
  13. Genna-Lee Dodson says:
    9 years ago

    Hi Jo

    Great recipe. Do you have a recipe for the use of the left over ‘sludge’?

    Reply
  14. Anonymous says:
    9 years ago

    Thanks for the recipe! I only used brown rice and no nuts. First batch was perfect, second batch was way too thick?! Do I just water it down? Bub drinks it in his bottle so it can’t be too thick! G 🙂

    Reply
  15. Martina Badiali says:
    9 years ago

    I just got my Thermomix and started looking for recipies to make my vegetable milk from scratch… I’m still experimenting but yours, here, is the best I found so far, even if I had to do some minor changes to fit the ingredients I had at home (in Italy, coconut oil/milk is quite a rare thing to find!).
    Your blog is a true goldmine for healthy and fun cooking, thank you for sharing, I’m bookmarking it and coming back for sure!

    Reply
  16. Luisa says:
    8 years ago

    Hi, i was wondering how you use the “leftover” stuff. I see you add it to anything that goes into the thermie – but do you use it as a replacement?
    I loved the milk – and even the leftovers, but i have just frozen them for now.

    Reply
  17. Tori says:
    8 years ago

    Just made this, substituting coconut butter for the oil. Delicious! Thanks.

    Reply
  18. Pingback: Chicken with 40 Cloves of Garlic | Quirky Cooking
  19. Vanessa says:
    7 years ago

    Jo, just making this for the first time tonight. At which stage do we add the salt? It doesn’t appear in the instructions. Thanks. Xx

    Reply
    • QuirkyJo says:
      7 years ago

      I have updated the instructions, thanks for pointing this out 🙂

      Reply
  20. Casey McDermott says:
    7 years ago

    Awesome recipe! I love the use of coconut oil in this and my son loves it. It’s the perfect milk substitute.

    Reply
  21. Sue-Ann says:
    7 years ago

    Hi This recipe sounds great. But can you please tell me how much water is the extra?

    Reply
  22. Jackie says:
    7 years ago

    Hi Jo,

    Just wondering if I could use Manuka honey instead of normal honey or maybe vanilla bean paste to cut out the sugar. My son is on an elimination diet from diary/gluten/sugar and preservatives etc and is nor allowed to eat honey or anything with a high sugar content.

    Thanks
    Jackie

    Reply
    • QuirkyJo says:
      6 years ago

      You can leave it out, it’s only for flavour. 🙂

      Reply
  23. Jen says:
    6 years ago

    How long will this last in fridge and what is best way to store?

    Reply
  24. Julie says:
    6 years ago

    Hi, tried today in a Cuisine Companion and the rice graibs are still in tact at the end of the process. Any suggestions?

    Reply
  25. Brigitte Hines says:
    6 years ago

    Hello Jo, cant wait to meet you one day!! I am on the Gold Coast. Please tell me WHERE to buy the organic almonds for $11 a kilo? Also any other tips of where to buy good health shop goodies at wholesale prices? Your cooking is AMAZING!!…
    Kind regards,
    Brigitte

    Reply
    • QuirkyJo says:
      6 years ago

      Hi Brigitte! This was an old post, but you can buy bulk pesticide free almonds through Trumps in Brisbane – we buy through a co-op so it’s very cheap. I think the price is about $14/kg these days if you buy 12.5kg at a time – still not bad!! Or you can buy smaller amounts in bulk through the Source Bulk Foods Stores!

      Reply
  26. Alex says:
    6 years ago

    Hi Jo
    I am gradually changing my diet and trying to reduce dairy. Can I substitute the brown rice with regular white rice? Will it taste the same?

    Reply
  27. Cathy Hornyak says:
    6 years ago

    Hi Jo,
    My son anaphylactic to dairy and we have egg & nut allergies also. Have just tried making straight rice milk from the recipe in your book. Did the quick version so no soaking. Hoping you could clarify, if in future I should soak the brown rice overnight, or is it not required when not using nuts. Love your recipes, can’t wait for the new book.
    Thanks, regards Cathy

    Reply
  28. Nicole says:
    5 years ago

    How long will this keep in the fridge for please?
    Thanks 🙂

    Reply
  29. Simone says:
    5 years ago

    Hi Jo,
    Thanks for the recipe.
    Would this last about 3 days in the fridge?
    Thank you,
    Simone

    Reply
  30. Caroline says:
    4 years ago

    Can I replace the almonds with cashews? And do I still need the oil if I do so? I know cashews might be more oily than almonds…

    Reply
    • QuirkyJo says:
      4 years ago

      You can leave out the oil and use cashews, perfect. 🙂

      Reply
  31. Nicola says:
    4 years ago

    Hi jo,
    How would I go about making this without the rice. My bf Bub has a dairy,soy and rice allergy so I’d love to make my own almond milk. Also how many cashews would I use to substitute the coconut oil? Thanks!

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Nicola! 🙂 Have you seen this recipe: https://www.quirkycooking.com.au/2009/09/almond-sunflower-seed-milk/ Otherwise, you can just make plain almond milk (the recipe is in my GAPS program and Life Changing Food book). Just leave the coconut oil – both of these recipes are nice and creamy. xx

      Reply
  32. Katie says:
    3 years ago

    Hi how long does this last in the fridge?

    Reply
    • QuirkyJo says:
      3 years ago

      About 4 days.

      Reply
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Grapefruit pie is a local favourite in South Texas (USA) and in ruby red grapefruit season you’ll find it served at
little roadside barbecue joints where they guard the recipe closely! I only know about it because my parents are Texan and lived in South Texas for years… but this recipe is way too good to hide away. The pie's crunchy crust holds big, juicy sections of ruby red grapefruit set in a sweet citrus jelly, and it's not bitter, because the grapefruit pith is removed. 

Some versions have a layer of cream cheese spread over the pastry under the grapefruit and jelly, to protect the crust from getting soggy, and this also acts as a creamy foil to the tangy fruit and crunchy crust. I love it best this way - I use cream cheese or labne, or I make cashew cream cheese for a dairy-free version. The traditional accompaniment is a big dollop of fresh whipped cream (which is always sweetened in Texas, but I prefer it unsweetened), or use coconut cream if you’re avoiding dairy. And don't panic filleting the grapefruit - once you get the hang of it, it's quite easy. And if your pieces turn out a little mangled and messy, don't worry, it will taste just as amazing!

You can find the recipe in our Life-Changing Food cookbook* or app AND I’ll be making this recipe and sharing it on my next podcast video THIS FRIDAY  on my citrus episode, so keep an eye out for that! (Subscribe to my newsletter to get all the latest videos as they are released - link in bio.)

[Photo by @cookrepublic for Life-Changing Food]

*Note: The Life-Changing Food cookbook has just sold out and we are waiting for the next print run to arrive, but you can buy the app which has the same recipes as the book - search “Life-Changing Food” in your App Store!

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{Herb & Cheese Fatayer} I promised to share how we {Herb & Cheese Fatayer} I promised to share how we made these little cheesy-eggy grain-free pastries, so here you go!

- Make a batch of Grain-Free Dough (recipe in Life-Changing Food, or buy the pastry premade from Primal Alternative, or you can use the Almond Meal Pastry on my blog)
- Mix together 300-400g quark (or mashed feta) and 4-5 eggs (whisked)
- Roughly chop some flat-leaf parsley, chives and mint (and finely chopped onion if you like), add zest of 1 lemon and mix through egg mixture, then season with salt and pepper
- flatten a circle of dough in your hands (about 10cm diameter and about 5mm thick) and shape into fatayer (like a little boat), then set onto lined baking trays
- fill fatayer with egg mixture
- bake in 200C oven for 15-20 mins or until pastry is browned and mixture has set firm

I keep these in the fridge/freezer and warm them up for a quick breakfast or lunch!

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Thank a farmer for your next meal! ❤️ (Also, S Thank a farmer for your next meal! ❤️ (Also, Simi can do his own washing today 😂😂)

(Simi works on an organic farm and often brings home goodies like these beautiful daikon radish, which we fermented with chilli and garlic! So good - they stay quite crisp and make a great condiment to serve with dinner.)

#ilovewhereilive #athertontablelands #farnorthqueensland #fnqlife #countrylife #muddy #organic #farmer #thankafarmerforyournextmeal #garden #daikonradish #fermentedfoods #fermentedradish
Yesterday I shared my Monday cooking videos in my Yesterday I shared my Monday cooking videos in my stories (let me know if you missed them and want me to re-share), and one of the questions I had afterwards was this one ⬆️ - “Can you share ‘What we ate this week’ day in the life style? And what is made fresh, prepared ahead, and from the freezer”. 

Why not, I said! So I’ve been taking photos of my food even more than usual 😂 like a photographic food diary, and it’s sometimes boring and sometimes delicious and sometimes weird, but you’re welcome to follow along if you like!! 😁

Today’s “day on a plate” in pictures: 

Breakfast: herb & cheese fatayer (grain-free pastry from Life-Changing Food filled with a mixture of quark, eggs, herbs and lemon zest - will share recipe in another post) - made yesterday and stored in fridge/freezer, heated in grill and eaten on the run with coffee 😁

Lunch: savoury mince from Simple, Healing Food (made yesterday, with a lot of cabbage added because we needed to use it 😄), fermented daikon radish (grown on the organic farm where Simi works), and Camembert cheese (made at a local dairy)

Snacks: Peanut butter chocolate fudge 😁 recipe on the blog ❤️ (and tea)

Dinner: Broccoli & cauliflower bake (from Simple, Healing Food except with cheese on top rather than macadamia “cheese” - prepared yesterday, stored in fridge then baked in oven tonight), steak & veggies - kids had fish instead of steak … I made lots as the leftovers are for work lunches tomorrow 😊

Before bed: probably another cuppa tbh but last night was beet kvass - I don’t think I’ll do that again right before bed though, it was a bit too strong before bed 😄

I don’t know if any of this will be at all helpful, but I guess it will show that I’m not always perfect and I don’t always stick to my meal plan and my food isn’t always “instagrammable” 😄 and that’s ok! 🤗 

PS My meal plan for the week is at the end - links are in my newsletter sent out on Monday. ❤️

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Did you know you can get my cookbooks at your loca Did you know you can get my cookbooks at your local Source Bulk Foods store? 🎉🎉🎉

@thesourceerina NEW COOKBOOK just landed - “Simple, Healing Food”, the fabulous latest book from Jo Whitton of Quirky Cooking fame.
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The simplest and most effective way to reclaim our health, and improve the health of our families and the world around us, is to embrace nutrient-dense whole foods; the traditional foods that have nourished humans for thousands of years.This invaluable guide from Quirky Cooking's Jo Whitton provides all the information you need to transform the way you look at food. Packed with easy-to-follow and nutritious recipes, with practical advice from integrative nutritionist and GAPS practitioner Elyse Comerford, the gentle, step-by-step approach used in this book will have you cooking fresh, delicious and easily digested whole foods you and your family will love. Inside you'll find:
🌱Over 140 gut-loving recipes that are completely free from grains, gluten and refined sugar
🌱Fuss-free meals suitable for a wide variety of dietary challenges, including dairy free, egg free, nut free, nightshade free, GAPS and low FODMAPS
🌱Ideas for healthy snacks and treats
🌱Nutrition advice for improving gut health, from nutritionist Elyse Comerford
🌱Tips to help you discover the joy and simplicity of cooking with whole foods.
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Simple, Healing Food is for everyone who wants to cook and eat their way to better gut health.
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With our 20% off storewide sale on till Sunday, it’s a fantastic time to add this one to your collection, or put it aside for someone special. Shop the sale online for delivery or click and collect, link in bio. 
.
📷 @thesourceerina

#cookbooks #quirkycooking #wholefood #glutenfree #grainfree #recipes #thermomix #stovetop #oven #slowcooker #realfood #familymeals #jowhitton #sourcebulkfoods
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From this… to this! 😍

On this live, 1 hour video I made:

- Gypsy Stew (with chicory leaves, bok choy, tomatoes, Spanish onions, Russian garlic, a red chilli, lemon juice, chicken stock & chicken breast, ghee, salt & pepper - forgot the flat-leaf parsley 🙄)

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- Pumpkin, Cauliflower & Leek Mash (made with the above plus coconut cream, ghee, salt & pepper), to serve dolloped into the Beef & Cabbage Soup

- Herb-Roasted Chicken (with the chicken pieces from making the stock)

I fed 8 people last night (the kids & their friends plus Simi twice 🤣) and they licked their bowls clean! 😁 (Practically!) And there were plenty of leftovers for work lunches and dinners today. 🎉🎉

LINK IN BIO to watch video! Recipes in Life-Changing Food and Simple, Healing Food cookbooks. ❤️

https://youtu.be/28q5Qqor1qg

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Want to hang out and cook with me this afternoon? Want to hang out and cook with me this afternoon? 😃 In my last podcast video I showed how I meal plan to use up the produce I have on hand and reduce food waste. Today I’m going to go live at 4pm (AEST) and show what I’m making for dinner with some seasonal produce I picked up today at my local organic farmer’s co-op! 

If you miss the live, you can watch later on my Quirky Cooking YouTube channel. 🤗

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This is the kind of message I LOVE getting!! It’ This is the kind of message I LOVE getting!! It’s small changes like these - learning to use what you have, working out a simple meal plan, getting some meal prep done ahead of a busy week - all make a huge difference to feeling motivated, organised and less overwhelmed. And there’s the added bonus of saving money and reducing food waste. 🎉🎉 Win win!!

Watch this video on my Quirky Cooking YouTube channel, or listen via your podcast app. 🤗

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Far North Queensland winter evenings be like… 😂😂😂 (It’s getting down to 9C tonight and we’re feeling the cold!) 🤣🤣🤣

#fnqlife #fnqwinter #winter #athertontablelands #farnorthqueensland #Australia #myboys #chattime #wishwehadafireplace 😁
Exciting news!! @elysenutritionist and I are hosti Exciting news!! @elysenutritionist and I are hosting an ‘Open Fire Feast’ at @thebarnretreat on July 28th! 🎉🎉 It’s like a half day, outdoor feast + gut health retreat, with amazing chefs @pipsplate, and @walfoster of @naturalicecreamaustralia!! 😍🎉🎉 

We will be savouring every mouthful of locally-sourced produce as we watch the food being prepared over the open fire, with multiple courses culminating in a gourmet, cultured-ice cream dessert. 

@elysenutritionist and I will be sharing our health wisdom between courses and talking though the process as the food is being prepared, with cooking demonstrations and harvesting of honey and some local produce on site. 

Tap on link in my bio for details and to book your spot!

{This is an exclusive event with only 40 tickets available.}

https://www.quirkycooking.com.au/2022/06/open-fire-feast-event/

Photos by @jesskearney_ and @ellibyrne 📷 

#firefeast #fire #feast #event #guthealth #healingfood #realfood #wholefood #nourishing #healthy #outdoors #outdoordinner #openfirecooking #byronbay #northernrivers #thebarnretreat #miniretreat #halfdayretreat #quirkycooking #jowhitton #elysecomerford #nutritionist #pipsumbak #pipsplate #walfoster #naturalicecreamaustralia
So, did you see my latest podcast video showing ho So, did you see my latest podcast video showing how I meal plan to use up the produce I have on hand each week? 😃🍋🥒🥑🥕🍌🥦 Here’s my lunch today, with some of the produce & ideas shown in the video… 

- baked sweet potatoes (I bake a few whole in their skins & keep in the fridge to add to meals), sliced & pan-fried in ghee with homemade butter (from cream that was nearly out of date & needing to be used), sprinkled with the a sesame seed/nigella seed spice blend (Everything Bagel Blend by @gewurzhaus)

- a cheat’s version of pickled beetroot (boiled, sliced, drizzled with apple cider vinegar and stored in the fridge for up to a couple of weeks)

- smoky baba ghanouj on the side (I had SO many eggplants & my sister made this with some of them) - recipe in Life-Changing Food

- homemade sauerkraut (I always have jars of kraut & fermented veggies in the fridge - such a great way to preserve an abundance of veggies, & so good for your gut!!) - recipes in Simple, Healing Food

An inexpensive and delicious meal using locally grown, in season, pesticide-free produce from my CSA box ❤️

Need some inspiration to help you use up the produce in your fridge? Check out my latest podcast, do a “fridge audit”, make a list of ideas, plan your meals for the week, and save yourself some money!!

Watch on my Quirky Cooking YouTube channel, or listen via Quirky Cooking Chats on your podcast app. ⭐️⭐️⭐️⭐️⭐️

#lunch #wholefood #justeatrealfood #useitup #reducefoodwaste #reducewaste #cooking #veggies #locallygrown #seasonal #eatseasonal #localfood #fnqfood #pesticidefree #csa #communitysupportedagriculture #simplefood #foodismedicine #quirkycooking #jowhitton #recipes #moneysaver #mealplan
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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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