Breakfast

How to Make Raw Almond Milk

Delicious Almond Milk

Delicious Almond Milk

This recipe is simple and so fresh…. I prefer to make almond milk with just almonds and filtered water but this recipe has some ideas about what you can add to the milk.  Take or leave what you like – it is all good!

Ingredients:

4 cups soaked almonds (8 hours soaking)

4 cups filtered water

Optional ingredients:

1 Tbsp vanilla

1 pinch sea salt

1 Tbsp raw honey (or agave nectar)

1 pinch cinnamon

1 Tbsp mesquite powder

Method:

Blend 2 cups of soaked almonds with 2 cups of filtered water then pour mixture through a nut milk bag.  This is where it gets a bit hands on as you will need to ‘milk’ the mixture through the bag and it really is a bit like milking…  Keep the almond meal for another recipe in the fridge for 1-2 days (I will use my left over almond meal tomorrow in my almond bread recipe). Repeat for the remaining almonds and filtered water.

Squeezing the almond milk through the nut milk bag

Squeezing the almond milk through the nut milk bag

You can buy nut milk bags from my ebay account at: http://www.ebay.com.au/itm/171542793140?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1558.l2649

If you’d like to add flavours to the milk – add the ingredients you’d like and blend until smooth.

Almond milk keeps in the fridge for quite a few days – it is great in smoothies, ice creams and desserts.

Enjoy!

Ally x

Raw Breakfast Parfait

Raw Breakfast Parfait

Raw Breakfast Parfait

Inspired by a recipe from Luke and Scott – I decided to convert their Paleo Parfait (thanks Fiona) into a Raw Breakfast Parfait and I must say I am rapt with the result – there is definitely the potential for these 4 creamy crunchy berry delights to be gone before the end of today – it will be hard leaving them for my breakfast tomorrow!

The granola takes a few days to make and I used dehydrated sprouted buckwheat in mine (which I just happened to have on hand) – so if didn’t happen to have the sprouted dehydrated buckwheat – start sprouting your buckwheat now and expect to start making up parfait’s next week!  It will take time to sprout them and them dehydrate fully.  Sprout until they have tails the length of the buckwheat – then dehydrate 24 hours.

Putting together the granola.

Ingredients:

1 apple

1/2 carrot

6 medjool dates (soaked for 1 hour)

1 Tbsp. lemon juice

1/2 sprouted and dehydrated buckwheat

1/3 cup sesame seeds

1/2 pepitas (pumpkin seeds)

1/2 cup activate almonds

1/2 cup desiccated coconut

pinch of sea salt

1/2 Tsp. mixed spice

Method:

In a processor (or blender) – pulse the apple, carrot and dates to form a chunky wet mix, add in the remaining ingredients and just pulse to combine – do not over process.

Line a dehydrator tray with teflex sheet and spread the granola mix across the tray.

Dehydrate at 115 degrees Fahrenheit for 36 hours or until fully dry and crunchy.

Store in an airtight jar / container.  The granola will keep for a few months.

 

Making the Coconut Cream.

Open 2 young thai coconuts – reserve the water – scrap out the coconut meat (I will put up a post this week on how to open coconuts – it is really simple!)

Combine at a ratio of 3 parts coconut meat to 1 part coconut water in a blender on high speed until lovely and creamy – if too thick – you can always add more coconut water.

Coconut Cream will keep in the fridge for 2-3 days.

 

Making the Berry Salsa

Take 1-2 cups of frozen berries and allow to thaw overnight in the fridge.

In a blender combine the frozen berries with a sweetner of your choice – I used 2 Tsp. agave nectar but you could use coconut nectar or maple syrup or raw sugar.  Pulse to combine – do not over process and it is great a little chunky.

 

Putting together your Breakfast Parfait!

You know what to do… pop some of that crunchy granola in the bottom of a glass… top with coconut cream… and then your berry salsa…

Then grab a spoon – a gorgeous comfy spot to sit (nothing beat the sunshine outside) and take the time to nourish your body with healthy delicious food and your mind with a few moments of delightful relaxation!

Ally x

 

 

A Perfectly Blended Raw Green Smoothie

Goodbye Trusty Sunbeam and Hello Vitamix

Christening my Vitamix in the most perfect way - a green smoothie!

Christening my Vitamix in the most perfect way – a green smoothie!

I have wanted to get a Vitamix for a VERY long time and could never ever justify outlaying the $$$ (you can pay between $700 and $1000 depending where you buy it from).

I finally bit the bullet and ‘just did it’! And I am so glad that I did!

It was christened with the making of a Green Smoothie yesterday!  My first kale green smoothie made at home that didn’t still have ‘bits’ of kale floating around.

Then today it got a workout making vege juice for breakfast and raw green curry soup for lunch 🙂

Here is my green smoothie recipe:

1/4 lemon, just remove skin

3 kale leaves, destemmed and rinsed

1 apple, quartered

1 frozen banana (or a fresh banana but replace water with ice)

1 stick celery

1 cup water (or ice cubes)

And BLEND… magically after less then 30 seconds you will have a perfectly smooth and perfectly blended green smoothie that totally rocks and is sure to give you a vitality BOOST!

You have served me well little blender...

You have served me well little blender…

Drink straight away to minimise oxidation of nutrients – that way you get maximum benefit of the vitamins, minerals and the all important cancer fighting phytochemicals that you have just whizzed up 🙂

Good bye my trusty sunbeam – it is into the bottom of the cupboard for you… mind you – you have been soooo awesome over the past 3 years – used almost daily to blend smoothies for my kids and I 🙂

Drink well and be well,

Ally x

 

 

Day 327 – Hearty Chia Porridge

Hearty Chia Porridge

Hearty Chia Porridge

I’ve always loved a hearty traditional porridge with some sultanas, cinnamon and honey… while not made with oats or hot – this chia is hearty and satisfying not to mention full of fibre and omega 3 goodness.

Ingredients:

1/4 cup chia seeds

1 cup almond milk

1 Tbsp. honey

pinch of salt

1/4 Tsp. cinnamon

1/4 Tsp. powdered vanilla

1/4 cup sultanas

extra almond milk as desired

Fruit for topping

Method:

Combine all ingredients together in a medium bowl ensuring the honey is well blended through.

Allow to rest in fridge for 1/2 hour – allowing the chia seeds to expand and soak up the almond milk.

Remix after 1/2 hour and add additional milk if required.

Top with fresh fruit – I always love bananas with chia porridge.

Enjoy a really satisfying porridge.

Ally x

 

 

Day 323 – Coconut, Macadamia and Berry Yoghurt

Coconut, Macadamia and Berry Yoghurt

Coconut, Macadamia and Berry Yoghurt

A trip to Leo’s always entices me to buy exquisite, delicious treats while my bank balance diminishes… on my most recent trip I left with Jaffa Cakes (for the kids), a lemon tart for my daughters birthday and a tub of Co-Yo for me…  Co-Yo is a dairy free yoghurt made from coconuts – they have a few different flavours including berry and mango.  I can’t remember which flavour I chose – but I ate all 400gms in 2 days – so delicious.  Oh… at a cost of $11.00… so an expensive yoghurt!!!!

Anyway – this is my version of Co-Yo Berry Yoghurt (with some Macadamia’s thrown in too) which you can make for a fraction of the cost.   I also have another coconut recipe (with no macadamias) on my blog – check that one out too!  Coconut Yoghurt.

Ingredients:… makes 500 grams…

For the yoghurt…

1 cup raw macadamias – soaked over night

flesh of 1 young Thai coconut

200ml coconut water

juice of 1 lemon

1 Tsp. vanilla powder

1 Tsp. probiotic powder (you can buy this at the Health Food Shop)

Method:

Combine all ingredients together in a high speed blender until very smooth.  Add more coconut water to adjust consistency until you have your yoghurt the way you like it.  I like it really thick and creamy so I didn’t add any further coconut water.

Place in fridge while you make the berry sauce.

For the berry sauce…

1 punnet blueberries

1/2 punnet strawberries

2 Tbsp. chia seeds (these will thicken the sauce and add lots of omega-3, protein and fibre goodness to your yoghurt)

1 1/2 Tbsp. maple syrup

Method:

In a small food processor, process together all sauce ingredients until smooth.

 

Putting it all together…

In a large glass jar alternate layers of yoghurt and berry sauce…

Refrigerate overnight and enjoy for 4-5 days.

Ally x

 

 

 

Day 321 – Superfood Smoothie

Superfood Smoothie

Superfood Smoothie

No better way to start the day than a brisk walk around the block and home to a super powered smoothie full of greens, anti-oxidants and energy.

Ingredients:

Blend together in a blender…

1 banana

1 Tbsp. flaxseed oil

1 cup almond milk

1 cup frozen berries

2 Tbsp. green superfood (I use a raw sunwarrior mix)

1/2 Tbsp. mesquite powder

1 Tbsp. raw cacao

1 Tsp. cinnamon

When smooth and combine – serve… and drink out in the sunshine 🙂

Ally x

Day 310 – Maple Cinnamon Pecan Milk

Maple Cinnamon Pecan Milk

Maple Cinnamon Pecan Milk

This milk is a delicious change to almond milk and this morning I made this milk and then just added my greens….

Results – was divine!

Ingredients:

1/2 cup raw pecans, soaked and drained (4-6 hours)

2 cups filtered water

2 Tbsp. maple syrup

1/2 Tsp. vanilla extract

1/2 Tsp. lemon juice

1/4 Tsp. ground cinnamon

Method:

One word – blend!!!  You can strain through a nut bag if you like – but it really is yummy as is.

Then if you want to boost your greens – add some kale, spinach or any leaves you have around and blend – a few ice cubes can chill it or place in the fridge and serve a little later 🙂

Ally x

Green Pecan Milk

Green Pecan Milk

Giving credit where credit is due…

Thanks Amber Shea – yet another fab one!

 

 

 

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