Homemade Almond Milk

Homemade Almond Milk
For so long I have wanted to make my own nut milk. Like most of us, it seemed a lot easier to just pick a carton from the store. So my longing to complete the process got pushed to the side until most recently, I made some homemade cereal. To put almond milk with added stabilizers etc.. into freshly made cereal just didn’t seem right. So, the time had come to throw out that Almond Breeze and pull out that cheese cloth.

I have to be honest, the process was SO much easier than I anticipated. It took no time at all. So long as you soak the almonds (or any nut/seed) overnight, the rest comes together in under 5 minutes.

So it worth making your own? Heck yes! The pure almond taste is unlike anything you will get from a carton. The frothy texture is also a nice added bonus. What’s best is that this recipe is a mere base for any flavours you want to add. I like the idea of adding matcha and cinnamon or cacao and peppermint oil. Will test those out and update the recipe ASAP.

So you must be wondering where that homemade cereal recipe is….CHECK BACK SOON!
Homemade Almond MilkHomemade Almond MilkHomemade Almond MilkHomemade Almond Milk

Ingredients:

• 1 cup almonds soaked overnight(any nut/seed will work too!)
• 4 cups water
• 1 tsp pure vanilla extract (non alcoholic) or the seeds of 1 vanilla pod
• pinch of pink himalayan sea salt
• 2-3 drops liquid stevia (2 tbsp maple syrup or 3-4 medjool dates will work too)
• optional flavour combinations- add 1 tbsp of the following: cacao, cinnamon, matcha powder, ginger, maca powder

Directions:

1. Soak almonds overnight (these are easier to digest and to blend!)

2. Place a cheese cloth over a large bowl. Rinse soaked almonds under cold water.

3. Add rinsed almonds, 4 cups of water, vanilla, salt and stevia to a high powered blender or food processor. Blend twice on the highest power.

4. Pour mixture over cheese cloth. Lift up the ends of the cheese cloth and form a ball. Squeeze the pulp until no liquid remains. (*add the leftover pulp to your next granola or smoothie)

5. Store almond milk in an airtight container for 3-4 days in your refrigerator. Shake well before serving!
Homemade Almond MilkHomemade Almond Milk

Chocolate Peanut Butter Protein Mousse

Chocolate Peanut Butter Protein Mousse
Sorry for the lack of posts! It has been a crazy yet amazing few weeks for my family. My sister got engaged to an amazing guy and my brother Josh, launched his incredible luggage company Raden.

Finally I get to share my most recent daily obsession. Call it a mousse, smoothie, or ice cream, this mixture is packed with loads of protein and fiber. I’ve had for breakfast, as a midday snack and as dessert. With its balance of protein, carbs and good for you fats this creamy superfood treat will satisfy any sweet tooth. All you need is a high power blender and a handful of ingredients. Hope you love it!
Chocolate Peanut Butter Protein Mousse

Ingredients:

• 1/2 frozen banana
• 1 scoop chocolate protein powder (I use this)
• 1/2 of and avocado
• 1 heaped tbsp of powdered peanut butter (regular peanut butter is fine too)
• 1/2 cup almond milk
• 1 tsp chia seeds

Directions:

1. Add all ingredients to a high powered blender or food processor. Add a touch more almond milk if necessary to get your blender going.

2. Place in a bowl and top with fruit, granola or dark chocolate! It’s also deliciously creamy on its own.
Chocolate Peanut Butter Protein Mousse

Vanilla Raspberry Porridge with Toasted Cashews

Vanilla Raspberry Porridge
I don’t know about you, but there is nothing I hate more than throwing out food. I do have a habit of buying more than Zach and I need, and sometimes I just can’t get through all the produce I bought for the week. A good way to avoid this is to buy small amounts of fresh produce once at the beginning of the week and again towards the end. HOWEVER, most of us want to do a big order once a week. Luckily this oatmeal recipe is a great way to use up some of that overripe fruit.

Although this recipes calls for raspberries, you can use just about ANY fruit to make a compote of sorts. By cooking the fruit, the natural sweetness and flavours are intensified from cooking out the water. The jam like mixture pairs beautifully with oatmeal but can also be added to yogurt, granola and smoothies. The best part is, it comes together in minutes and adds exciting flavour to our everyday oatmeal! Feel free to cook the fruits up to a week in advance and use throughout the week. Have a beautiful weekend!
Vanilla Raspberry PorridgeVanilla Raspberry Porridge

Ingredients:

• 1/2 cup gluten free oats
• 1 cup water or dairy free milk
• 1/2 tsp pure vanilla extract (alcohol free)
• 1/2 tsp chia seeds
• small pinch of salt
• 1 cup raspberries
• 1 tbsp maple syrup (honey will work well too!)
• 2 tbsp roasted cashews (roughly chopped)

Directions:

1. In a small saucepan on medium heat, cook raspberries for 5-7 minutes.

2. While the raspberries are on the stove, cook oats according to the directions of the brand.

3. Once raspberries have started to cook down, add maple syrup and stir. Cook for another 2-3 minutes.

4. Mix the vanilla, salt and chia seeds into the cooked oats.

5. Swirl the raspberry sauce into the oats. Top with cashews. Enjoy!
Vanilla Raspberry Porridge