Strawberry Almond Milk

Strawberry Almond Milk

Good morning and happy Tuesday! Coming atcha with a recipe for creamy strawberry almond milk from scratch that’s SO EASY! I have loved making the switch to dairy free milk and have been drinking only dairy free milk for about 6 years now. Dairy products often make me feel sick and bloated (I have a self-diagnosed lactose intolerance) but dairy free milks have allowed me to keep eating so many of my favorite foods and still feel great!

Strawberry almond milk:

1/2 cup almonds (soaked for at least 2 hours)

2 cups water

1/2 vanilla bean (seeds only)

3 large strawberries (can add more to make the strawberry flavor stronger)

Optional: Pinch of cinnamon & 1 packet of stevia

Blend for 2-3 minutes in a high speed blender and strain through a nut milk bag (I’ve linked the one I use below) or a cheese cloth. Store in the refrigerator for up to 3 days and shake well before drinking!

All-Natural Nut Milk Bag

Basic Vanilla Chia Seed Pudding

Basic Vanilla Chia Seed Pudding

Chia pudding is the perfect low sugar sweet treat for breakfast, a snack, or dessert! You can top it with fresh fruit like blueberries and mango then add other fun toppings like granola, yogurt, coconut whip, honey to make it your own.

Ingredients:

1 cup unsweetened almond milk

1/2 cup chia seeds

2 tbsp maple syrup

1/2 vanilla bean or 1 tsp vanilla

Pinch of cinnamon

Directions:

Put ingredients in container or bowl and mix together. Place covered in the refrigerator for at least two hours. and mix every 1-2 hours until set. Keep refrigerated. When ready to serve, remove from refrigerator and mix well.

Flourless Chickpea Blender Blondies

Flourless Chickpea Blender Blondies

These only take 30 minutes to make including bake time and they are so so yummy! Could be made vegan if you sub the egg for a flax seed egg (mix 1 tbsp ground flax seed and 2 tbsp water)

Ingredients:

1 can chickpeas (drained & rinsed)

1/3 cup peanut butter

1/4 cup honey

1 egg

1/2 tsp baking soda

1 tsp vanilla

1 tsp cinnamon

Pinch of salt

Dark chocolate chips

Chopped pecans

Instructions:

Blend chickpeas, peanut butter, honey, egg, baking soda, vanilla, cinnamon & salt in a blender or food processor until it forms a thick batter. Stir in chocolate and chopped pecans and spread evenly into a greased brownie pan. Bake at 350 for about 20 minutes or until a toothpick comes out clean

Mini Raw Vegan Cheesecakes

Mini Raw Vegan Cheesecakes

These vegan  cheesecakes are so creamy & have become a favorite treat in my house! There are tons of different variations you can make to the cheesecake filling with different fruits, nut butters, or spices and even fun toppings!

For the base:
1 c walnuts
1 c pitted dates
For the filling:
1 c cashews (soaked in hot water for 10 min)
2 tsp vanilla
1/2 c agave
1/2 c coconut oil
Juice from one lemon
Pinch of salt

**for the chocolate layer I added in chocolate hummus I found at my local HEB but you can find similar ones from Delighted by Hummus**

Blend base ingredients & filling ingredients separately, then press base mixture into the bottom of a cupcake pan. Pour filling mixture over base, add any optional toppings & freeze. Thaw for 8-10 minutes before eating.

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DIY Almond Milk

DIY Almond Milk

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I have been trying to stay away from dairy as much as possible for my skin and digestive health, so for the past few years I have been drinking almond or other nut milks. At first I was convinced that it was the healthiest option, but the more I learn about what actually goes into the almond milk sold in stores, the more I want to make my own from scratch.

Store bought almond milk is usually a made with a very small amount of nuts and a lot of water, sweetener, and thickeners like carrageenan (which can seriously mess with your digestive health). When you make your almond milk from home you can choose exactly what you are putting into your body and can be sure that the ingredients are healthy and safe. It’s also surprisingly easy!!!

I had always thought that making your own nut milk would get too expensive to do on a regular basis, but I was surprised to find that it made way more milk than I had thought AND you can use the leftover pulp to make almond flour, crackers, face scrubs, or pizza crusts!!! So when I used about $3 worth of almonds to make almond milk and almond flour, I saved about $8  compared to buying $3 store bought almond milk and $8 store bought almond flour!

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Ingredients:

2 cups raw almonds
10 cups filtered water
Optional flavors*** (i.e. vanilla, salt, cinnamon, dates)

You will also need:

Blender
Nut milk bag or cheese cloth

Instructions:

1. Soak the almonds in 4 cups of the filtered water overnight (if you are choosing to sweeten your almond milk with dates like I did you can soak them with the almonds).

2. After the almonds have soaked for about 12 hours strain them and add them to a blender with 6 cups of filtered water and any optional flavoring that you prefer and blend on the highest setting for 3 minutes.

4. Once you have finished blending, strain the almond milk into a large bowl using the cheese cloth or nut milk bag. Make sure to squeeze all of the liquid from the pulp!! Set the pulp aside because you can use it to make almond flour, crackers, face scrubs or pizza crusts (more on this below).

5. Pour the almond milk into a glass container and store in the refrigerator for up to 5 days.

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BONUS:

Using almond pulp to make almond flour: Spread the pulp onto a baking sheet lined with parchment paper and bake at 210F for 1- 1.5 hours or until dry.

Using almond pulp to make an almond face scrub: Combine 1 cup of pulp with 2 tablespoons of almond oil and 5-10 drops of essential oil.

 

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Vegan Chocolate Chip Oat Cookies

Vegan Chocolate Chip Oat Cookies

IMG_5793Homemade chocolate chips cookies are one of the best treats ever & this healthy vegan version of the classic treat is a new favorite in my house!

1/2 c coconut oil
2 cups oat flour (or oats processed into a flour)
3 tbsp coconut flour
1/2 cup coconut sugar
1/4 cup plain or vanilla almond milk
1 tbsp vanilla extract
1 tsp baking powder
1 tsp baking soda
Pinch of sea salt
**OPTIONAL** handful of chopped nuts (walnuts or pecans work best)
As many chocolate chips as you’d like (I used 70% dark chocolate, but you could sub for vegan chocolate chips too)

Mix dry ingredients in a bowl then slowly add almond milk, vanilla & coconut oil mixing as you go. Fold in chocolate chips last & bake on 350 for 10-15 minutes.

Enjoy!

 

Raw Vegan Chocolate-Coconut-Caramel Mini Cupcakes

Raw Vegan Chocolate-Coconut-Caramel Mini Cupcakes

Screen Shot 2016-07-26 at 6.48.43 PMI should probably shorten the name of this recipe, but Raw Vegan Chocolate-Coconut-Caramel Mini Cupcakes sounds pretty good to me.

For base:
12 laughing giraffe organics snackaroons in your favorite flavor

For vegan caramel:
25-30 pitted medjool dates (soaked in water for 20-30 min)
1/2 tsp vanilla
Pinch of sea salt

For vegan chocolate:
1/4 c cacao powder
1/4 c coconut oil
2-3 tbsp agave
1/2 tsp vanilla (*optional)

Press one snackaroon into the bottom of each cupcake tin then set aside in a fridge. Blend together dates, vanilla, & sea salt in a food processor then spoon into the cupcake tin on top of the base & place in the fridge again. Melt coconut oil in a pan on low heat & add cocoa powder, vanilla, & agave then stir until melted & well mixed. Remove from heat & pour over the caramel. Chill for another 10-15 minutes, then EAT.

Enjoy!