Almond Milk

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I loooove making my own almond milk and If you've ever done it yourself, you'll know why. The store bought stuff just doesn't even taste like real almond milk. It's so simple that there's really no reason NOT to make your own. The only thing to look out for is that you use RAW almonds but TAKE NOTE; most raw almonds that you find in the store are actually not raw. They've still been either heat-pasteurized or treated with a fumigant as it's required by law and for some reason, this only goes for almonds? If they're not steamed, they must be fumigated with a chemical called propylene oxide... soooo... Yeah.. basically my recommendation is to see if you can find some RAW almonds at your local farmers market which is what I do.  

WHAT YOU'LL NEED:

  • 1 cup raw almonds
  • Enough spring water to cover them ( no tap water here - or EVER, you should know that by now ;)
     
  • 5 cups water
  • pinch of salt
  • Pure vanilla bean powder or vanilla essence ( I prefer the powder but it can be $$)
  • Sweetener of choice - (4 Medjool Dates or 1 tbsp Maple Syrup)
  • High speed blender and nut milk bag.* 

    I've tried quite a few and it DOES matter which one you use for the best outcome. 
    I HIGHLY recommend THIS ONE

HOW TO:

Soak your almonds in enough water that they remain covered and soaked for 8-12hrs.
Personally I soak them the day before and if I don't get around to making it, I'll store them (still covered in water) for an extra day or 2 and they're still fine. 

Once soaked, you could 'pinch them' I'm not sure what that process is called but basically remove the skin (Just squeeze the almond and the skin comes right off) which will leave you with a much more smooth milk. Drain the water and poor your almonds + 5 cups of water in your blender and blend for a solid minute or more on high speed. The less water you use the more creamy the milk will be so you could try with 4 cups if you want a thicker more creamy milk. 

Poor into your nut milk bag and strain the milk into a bowl.

If I'm using dates I personally prefer to just add 2 cups of the milk back in the blender along with vanilla, salt and dates and blend until there's no chunks left. I find it to be easier to get the chunks out this way rather than blending the entire batch. Pour it all into a glass jar and store for up to a week. Mine won't last that long but you can easily tell when it has gone bad as it will have a sour taste.

Go nuts and have fun.

❤ , Diana

 

 

Vegan Kale Caesar Salad

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This Vegan Kale Caesar Salad is honestly one of my FAVORITE ways to eat kale... I'm obsessed and pretty confident that you will be too.

 

INGREDIENTS:

  • 1/2 Cup cashews, soaked
  • 5 tbsp hemp seeds 
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tbsp nutritional yeast
  • 1/4 cup lemon juice
  • 1 garlic clove
  • 1/2 cup water

 

HOW TO:

  • De-stem and chop/rip your kale into smaller pieces and add to a BIG bowl.
  • Make sure your cashews are soaked. Something around 4hrs or overnight will do it. If you forgot or don'tt have time you can always soak them in hot water for 30 min and you'll be good. 
  • Add all the ingredients  to a high speed blender and blend until smooth. (Start with less water as you can always add more if you want it more liquid)
  • Mix your sauce and kale together (a very big bowl will make this process a lot easier.) You can use a spatula or get your hands dirty. 
  • Sprinkle with nutritional yeast and hemp seeds and serve.

Gooey & Gluten Free Brownies

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That's right... BROWNIES... If you want to make me a treat... make me BROWNIES!!!!
It's one of my absolute favorite things ever and I can't say no! Even better served warm with vanilla ice cream... Yeah.. You pretty much can't go wrong with that.. Seriously... 

As for this recipe, don't swap anything.. If you use all coconut sugar and leave out the maple syrup, you'll have a much more caky result.. The same goes with leaving out the oil.. Basically.. Stick to the recipe.. I have not yet tried using flax eggs but if you do, plz lemme know how it goes. 

 

🍫 INGREDIENTS: 

  • 3/4 cup SMOOTH almond butter
  • 1/4 cup maple syrup
  • 1/2 cup coconut sugar
  • 1 tsp vanilla powder
  • 1/4 cup unsweetened cocoa powder ( I use this )
  • 1/4 cup avocado oil 
  • 3/4 tsp baking soda
  • 1/2 cup arrowroot
  • 2 eggs
  • Pinch of salt
    Optional:  1/2 cup chocolate chips
    Optional: For a 'protein brownie' I sometimes add 4 scoops of THIS collagen protein

 

how to:

🍫 Preheat oven, MIX all ingredients together - no specific order!
🍫Fill a 9x9 pan and bake at 350F for 15min. Let cool completely - if you can wait 🤗
*  (I'd rather under bake than over bake as you could always pop it back in the oven.)

NOTES: Not all almond butter is created equal. Some are more smooth than others and I've found that somehow it does make a difference which brand/type you use- the more smooth the better it is but hey.. They still taste amazing. 
I recommend getting almond butter that doesn't have any other ingredients added.

Have fun baking...

❤ , Diana

My Go To Green Juice

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EAT YOUR GREENS...

I personally like my green juice so green that I don't want to eat greens for another week (though I still do 😋 ) I prefer to drink it in the morning to start my day but to be honest, I'll drink this any time - any day..

My go to recipe has changed since I'm nursing but I'll still post my go to recipe for you non nursing ladies 😘 I can no longer consume parsley as it stops the milk production (at least if you consume as much as I did) 

I also don't usually add any fruit other than lemons but if you're new to this juicing thing, I'd recommend adding an apple or pear.


🌱INGREDIENTS

  • 2 leafs of kale
  • 2 stalks of celery
  • 2 lemons
  • 1 bunch of parsley
  • 1 bunch of cilantro
  • 1 inch ginger
  • 2 cucumbers

*TIPS: I save the kale stems when I make kale salad and juice them later :)

Now that I'm not adding parsley, I simply just leave it out or add other fun things such as dandelion.

 

CHOOSING THE RIGHT JUICER

I found that when I had a crappy juicer I would juice less. It was a pain to clean, set up, take apart and everything in between but the better the juicer the more I juice. The same with my blender or any kitchen equipment for that matter. So choosing the right juicer from the beginning pays off..

I personally have the OMEGA 8008 and I LOOOVE IT... I've tried quite a few juicers in my lifetime and this is definitely the one I find to be the best slow juicer. Easy to clean and set up and gives the best result.

They've made upgraded versions at this point as I've had this one for a few years but to be honest, I tried a newer one and didn't notice much of a difference except in price. That said, if you don't juice much you could probably get away with buying a cheeper high speed juicer but be aware that you often have to use more produce to get the same amount of juice. Plus it seems to oxidize faster. So depending on how often you juice - once a day/week/month/ it may be worth the investment.

Have fun experimenting  🤗

❤ , Diana