From Scratch / Almond Milk

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Let’s get one thing straight, I love almond milk.

Maybe you like almond milk. Maybe you drink it in your tea (or coffee), but you’ve never truly loved until you’ve made it yourself.

It’s rich and creamy. It’s a little sweet and nutty.

It’s packed with protein, vitamin E, magnesium, potassium and iron. It’s good for your heart, skin, bones and muscles.

And, to seal the deal – it’s unbelievably easy.

I, too, resisted making it at home. I hesitated and stalled. Then one night, I just poured some water over a cup of raw almonds and the rest was history.

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Ingredients/what you’ll need

yields 3.5 cups

Nut milk bag or turkey stuffing bag or cheese cloth

1 cup raw almonds, soaked

3.5 cups water

2-4 raw dates, I prefer less sweet and stick with 2

1/8 teaspoon vanilla extract

1/4 teaspoon cinnamon

pinch salt

AM3

(dreamy)

AM2

(creamy)

Directions/see how easy it is

1. Before bed, or at least two hours before you press play on your blender, submerge 1 cup raw almonds in fresh filtered water.

2. Drain and rinse almonds.

3. Add soaked almonds, 3.5 cups filtered water, two dates, cinnamon and vanilla to blender.

4. Blend! Blend slowly, increasing from low speed to high speed until nuts are completely broken down.

5. Pour mixture through nut milk bag/turkey basting bag/cheesecloth. I used a turkey basting bag here and my french press liner to make less of a mess. I like to use a big bowl and then do about 2 turns of pouring, then gently squeeze to release the rest of the milk.

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6. Pour into an adorable jar and keep in the fridge for up to seven days.

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From Scratch / Raw Sundried Tomato Basil Cashew Cheese

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Recently my favorite wellness studio Sapere had a fabulous party complete with group accupuncture, vinho verde and delicious snacks. As their resident health coach, I felt this would be a fun opportunity to wow people with my winning  combo of delicious + nutritious + easy.

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I have been making baked sweet potato chips recently and wanted to venture into raw vegetable snacks. The recipe is as simple as “cut vegetables thin, really thin.” Easy, right? If you have a mandolin, even easier. I opted for carrots this time around – using the thicker end to make a perfect little “chip.” The secret to having a fancy raw vegetable snack is in the cut.

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