So almond milk is basically the bomb. I really do love it, and I also love how incredibly easy it is to make!
My Recipe :
– 2 cups raw almonds, soaked over night ( at least 8 hours)
– 4 cups filtered water
– 1.5 tsp vanilla extract ( even better – 1 whole vanilla bean)
– 1 tsp cinnamon
1. Place almonds in a bowl and cover with water. Let them soak for at least 8 hours, but if you dont have a whole bunch of time at least try to soak them for 1 hour.
2. Rinse and drain the almonds and place into a food processor. Process until the nuts are broken down as much as possible.
3.Then pour the mixture into a blender and blend on high for about 1 minute or so. ( If you do not have a food processor, just use a blender for step 2)
4. MY SECRET : take this mixture and put it into a container and put in it in the fridge for 1 to 2 days. ( the reason i do this is because it gives it much more flavor and a much stronger almond taste)
5. Take the mixture out of the fridge.
6. Place your nut milk bag over a larger bowl. Then pour the mixture into the nut milk bag ( be careful – go slow) and then squeeze the bag starting at the bottom. You will get a lot more milk then you would expect, it takes a few minutes to it all out.
7. Once you have gotten all the milk out, rinse out the blender and pour the milk back in. Add the vanilla and cinnamon and blend on low.
6. Pour into a jar and store for up 3-5 days. Shake before using!
If you would like it to be sweeter :
Add 3 medjool dates
1-2 packets stevia
This is a very light and fresh quinoa salad that takes a very minimal amount of time to prepare. You can make it at the beginning of the week and keep in your fridge for up to 3 days to pair with different meals all week. It’s a great compliment to the collard green wraps above or under grilled fresh fish for dinner.
2 cups quinoa, cooked
1 cup pineapple, chopped
3/4 cup strawberries, chopped
Handful of fresh mint, thinly chopped
Handful of fresh cilantro, thinly chopped
6 scallions, sliced
Juice of half a lemon
Juice of 1 lime
1.5” ginger, grated
¼ cup olive oil
Parsley, chopped for garnish
Combine all ingredients and toss until well mixed. Refrigerate and let sit for at least an hour before serving.
This is one of my personal favorites – I’m obsessed! 🙂
Wrapping the ingredients in a piece of Collard Green instead of a flour wrap provides extra nutrients and makes it gluten free. With all the combinations below, you can definitely find a combination for everyone or combine them to make your own custom version.
Collard Greens Wraps Combinations:
1. Hummus, pea shoots, carrots, beets, tomatoes and cucumbers
2. Cooked Sweet potatoes, vegan mayonnaise, sliced tomato, avocado and a thin layer of red onion (my personal favorite!)
3. Black Bean or Lentil Dip, spinach, onion and roasted mushrooms
4. Pesto, alfalfa sprouts, carrots, cucumbers and tomatoes
5. Brown rice, black beans, avocado, tomatoes, carrots, and spicy hummus
Recipe inspired by: Lauren Goebel
Photo by: Kristen Goebel
This pesto is packed with tons of nutritious greens and can be used in multiple ways!
Delicious Green Pesto
3-4 cloves of Roasted Garlic or Fresh Garlic Scapes ( fibrous parts removed)
3 cups loosely packed Spinach
1/3 cup cooked Peas
1/3 cup Walnuts
1 cup Basil, loosely packed
3 tbsp. Olive Oil
2 -3 tbsp. of Lemon juice
¼ cup water
½ tsp. salt
Combine all ingredients in a food processor and blend until a smooth.
This pesto is great with everything – pasta, raw sliced beets, quinoa or as a dip for roasted vegetables. Shown is an image of it combined with gluten free penne and sliced cherry tomatoes with micro Parsley garnish.
Raw Cabbage Salad
1 head of Napa cabbage, chopped
2 small beets, raw and sliced julienne style (If you prefer a sweeter taste, roast the beets prior to slicing)
¾ cup cup peas, raw
1 cup carrots, shredded
Handful of Parsley, chopped for garnish
½ cup Cilantro loosely packed
2 small Garlic cloves
1 tbsp. Ginger
3 tbsp. Peanut Butter
4 tbsp. Tamari
4 tbsp. Rice Vinegar
4 shakes of Umi Plum Vinegar
1 tsp. Parsley
1 tbsp. Toasted Sesame oil
1 tbsp. Scallions
Combine all ingredients in a food processor and blend into a smooth liquid. Then pour over dry ingredients and mix. Refrigerate for at least 1 hour before serving (the longer it sits the better).
This is an extremely refreshing dip and goes very well with baked lentil chips or rice crackers.
1 can black beans
3 tbsp. fresh cilantro
1 tbsp. scallions
½ tsp. salt
1 tbsp. lemon juice
¼ tsp. parsley
1 clove garlic
½ of an avocado
Combine all of the ingredients in a food processor and blend until smooth . Garnish with Parsley or Scallions and serve with your choice of vegetables or chips.