The Very First Newsletter: Nut Milk, Wellness Finds, oh, and ...Peanut Butter Cups!

Welcome to 12 Seeds! We're just getting planted...vol. one:

Hello, I’m Brooke! Welcome to 12 Seeds—a (bi-weekly) newsletter where I share my love of wellness, including recipes, clean beauty finds, healthy travel tips, podcasts, fitness, and more.

A bit about me to start…

The Nuts and Bolts: I’m 38 years old and have had a deep curiosity about nutrition, food, holistic healing, agriculture, and fitness. I was Raised between two coasts and spent my childhood in Charlottesville, VA playing lacrosse and exploring the outdoors. As a child, I was granola obsessed and always planned the road trip snacks—was partial to gorp (oats, raisins, peanuts, etc…). The cooking and nutrition passion continued…

In my boarding school days (shoutout to Santa Catalina!) I was in the library, weekly, glued to the latest issues of Health, Shape, Bon Appetit, and Vogue. I became a lover of fashion, food, and culture and became completely curious about health and wellness.

I attended Parsons The New School For Design and New York City became my home for the next 15. years. I interned at Vogue in school and ultimately made the move into fashion post-college and became an editor. My time in the city was spent seeking out nature in places like Stone Barns Agriculture Center, and trail running at Bear Mountain. In addition to seeking out trails and trees, I threw myself into the plant-based nutrition program via T. Colin Campbell’s school via e-Cornell. This program deepened my knowledge in the nutrition space and piqued my curiosity about food and the human body even further.

Through many twists and turns, heartache, and adventures—I am now living in Los Angeles (through a three-year pitstop in Aspen, CO). I am now near my family, the beach, the breeze, and the Santa Monica mountains. There are so many beautiful trails to run here, beach bike paths to walk and the ocean’s presence has been healing. Oh, I’d like to mention that I was diagnosed with a blood disorder in December of 2022—so, lots of change and unknowns. The healing is a journey, much of which I will share in this newsletter in the hopes it will be helpful to some.

Now, I’m working on the next chapter—the one where I’m manifesting these dreams of writing a cookbook, starting my newsletter (finally), sharing my recipes, and all of the things that have helped me heal and what I have yet to discover in the world of wellness and holistic healing. Most of all, I’m excited to share with you all and to hear from you as well!

Planting Presently…(obsessions)

SPF: I do not leave the house without sunscreen on my entire face, neck, and ears! I hope you don’t either! My current obsession is Kinfield’s Daily Dew. It’s non-toxic and doesn’t drop into my eyes when I am hiking or running. It’s pretty fucking great. Plus, the founder is a badass.

I have my double cleansing days and am currently using Vitner’s Daughter cleanser. It’s gentle and all-natural, which I love.

Recently I pulled back from drinking coffee and became matcha obesses. Coffee was making me jittery and messed up my stomach (no matter how “clean” I tried to be with the beans and non-dairy milk). Matchaful ceremonial grade matcha has been my go-to in the early hours. I look forward to my matcha making when I wake up wit the sunrise. I love the Matchaful powder abut I am remaining open to other brands. Send me a note with what you love!

For now, my stance on aging and my skin is the all-natural approach. Therefore, I cannot live without Emminence firming oil. I apply this every morning and night in a circular motion and massage my face with a gua sha to help enhance it.

You can usually find me trail or road running but I am a firm believer in mixing up workouts. The heated room is my current obsession and don’t foresee that changing anytime soon. The full body burn is one of the best workout classes I have every been to. Make sure to sign up for Chelle’s class—she is an incredible instructor.

12 Seeds Recipes of the Week

In each newseltter, I’ll share recipes I craft in my kitchen that are plant-centric and full of flavor (and, nutrients of course!). This week I’m keeping it easy and sweet, because why not start with the good stuff? Plus, my Mother has been begging me to make another batch so I figure they are pretty tasty.

Homemade Almond-Cashew Milk

I make my blend with cashews and almonds because this combo is extra creamy!

Ingredients:

• 1/4 cup raw almonds

• 1/4 cup raw cashews

• Tiny pinch of pink salt

• 6 cups filtered water

• 2 Medjool dates

Instructions:

1. Soak the Almonds and Cashews:

   • Place the raw almonds and cashews in a bowl and cover them with filtered water.

   • Allow the nuts to soak overnight or for at least 6-8 hours. This softens them for blending and helps to remove enzyme inhibitors.

2. Drain and Rinse:

   • After soaking, drain and rinse the almonds and cashews thoroughly.

3. Blend with Water and Dates:

   • In a high-speed blender, combine the soaked almonds, cashews, tiny pinch of pink salt, filtered water, and pitted Medjool dates.

   • Blend on high speed until the mixture becomes smooth and creamy, about 1-2 minutes.

4. Strain the Milk:

   • Place a nut milk bag, cheesecloth, or fine-mesh sieve over a large bowl or jug.

   • Pour the blended mixture into the bag or sieve, allowing the liquid to strain through while capturing the pulp.

5. Squeeze and Strain:

   • Use your hands to gently squeeze the nut milk bag or cheesecloth, extracting as much liquid as possible from the pulp.

   • Continue until you've extracted all the milk.

6. Store and Serve:

   • Pour the freshly made almond-cashew milk into a clean glass jar or bottle.

   • Seal tightly and store in the refrigerator for up to 4-5 days.

   • Shake well before each use and enjoy cold or use in your favorite recipes as a creamy, dairy-free alternative!

Note:
You can adjust the sweetness of the milk by adding more or fewer dates according to your preference—sometimes I use maple syrup! Additionally, feel free to customize by adding a hint of vanilla extract or a sprinkle of cinnamon for extra flavor!

PEANUT BUTTER CUPS:

Homemade Plant-Based Peanut Butter Cups - yield 12 PB cups

I originally wrote this recipe when I was craving chocolate and peanut butter— I was suffering from crazy cramps. I didn’t want to reach for a commercial brand that puts a bunch of shit in their cups, plus I don’t eat dairy, and most options were made with milk.

Ingredients:

• 15 ounces semi-sweet plant-based chocolate chips (approximately 1 1/2 bags, such as Enjoy Life)

• 1 tablespoon coconut oil

• 16 ounces natural salted peanut butter

• 1/2 cup maple syrup (adjust to taste for desired sweetness)

• Pinch of pink sea salt (for topping off the chocolate)

Instructions:

1. Prepare Muffin Tin:

   • Line a standard muffin tin with paper or silicone cupcake liners. I use a little coconut oil if I don’t have liners.

2. Melt Chocolate:

   • In a microwave-safe bowl or using a double boiler, melt the semi-sweet chocolate chips and coconut oil together until smooth and fully melted. Stir occasionally to ensure even melting.

3. Coat Bottom of Liners:

   • Spoon a small amount of melted chocolate into the bottom of each cupcake liner, just enough to cover the bottom. Use the back of a spoon to spread the chocolate evenly.

4. Chill in Freezer:

   • Place the muffin tin in the freezer for about 10 minutes, or until the chocolate layer is firm.

5. Prepare Peanut Butter Filling:

   • In a mixing bowl, combine the natural peanut butter and maple syrup until well mixed. Adjust the sweetness by adding more maple syrup if desired.

6. Layer Peanut Butter Filling:

   • Remove the muffin tin from the freezer. Spoon a generous dollop of the peanut butter mixture on top of the chilled chocolate layer in each cupcake liner. Flatten and smooth the peanut butter layer with the back of a spoon.

7. Cover with Chocolate:

   • Pour the remaining melted chocolate over the peanut butter layer in each cup, covering it completely. (I spoon it in with a large breakfast spoon)

8. Sprinkle with Sea Salt:

   • Sprinkle a pinch of pink sea salt over the top of each peanut butter cup

9. Chill Until Set:

   • Return the muffin tin to the freezer and let the peanut butter cups chill until the chocolate is firm, about 30 minutes to 1 hour.

10. Serve and Enjoy:

    • Once set, remove the peanut butter cups from the muffin tin and peel off the paper or silicone liners.

    • Store the homemade plant-based peanut butter cups in an airtight container in the refrigerator for up to two weeks.

Until next time!

xx,

Brooke