FASHION FLAVOR // The Kitchy Kitchen

There’s a joke between my sister and I that pops up from time to time: Her friends eat dinner with her at a restaurant, and say “Wow, you’re such a foodie!” She laughs and says “You should meet my sister.” I’m shopping with friends and they say, “Wow, you’re so into fashion!” and I laugh and say “You should meet my sister.”

The line between food and fashion becomes pretty blurry for her and me, mostly because both cover a lot of the same territory: color, texture, visual stimulation, creative twists on classic ideas, composition and balance. To have some fun with it, I decided to pair my favorite recipes with some of my favorite outfits.

I know all black everything and all gold everything are the chic person’s mantra, but for summertime, all white everything seems to work too. To go with the creamy simplicity of homemade almond milk, I grabbed my favorite white items to create a crisp, clean look.

FASHION FLAVOR // The Kitchy Kitchen


Makes 3 cups of Milk

1 cup raw almonds, preferably organic

2 cups water, plus more for soaking

2 medjool dates, pitted and chopped

1 vanilla bean, split and scraped

1 pinch of sea salt


Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand, uncovered, overnight or up to 2 days. The longer the almonds soak, the creamier the almond milk.

Drain the almonds from their soaking water and rinse them thoroughly under cool running water.

Combine the almonds, vanilla seeds, dates, pinch of salt, and water in a blender. Blend at the highest speed for 2 minutes until the almonds are a very fine meal and the liquid is opaque.

Line the strainer with cheese cloth, and place over a bowl. Pour the almond mixture into the strainer.  Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. If you want a thicker almond milk, you can add some of the almond meal back into the liquid.

Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.  It will separate, so shake before drinking.  Enjoy!

FASHION FLAVOR // The Kitchy Kitchen

FASHION FLAVOR // The Kitchy Kitchen

Blazer: Jenni Kayne

Flats: Jenni Kayne

Glasses: Super

Dress: Vintage

Jewelry: Luv AJ