Not exact matches
Instead of
almond milk I used pumpkin seed
milk, and I used half a
cup less because I didn't make enough beforehand.
Also, add some cinnamon to the mix and lastly, strain it through a sieve in to the
cup to catch any
almond butter pulp than didn't melt in to the
milk and leave yourself a perfectly smooth hot chocolate.
I don't measure anything, but rough estimates are half an orange, half a
cup of frozen Wild Blueberries, small handful of frozen cherries and frozen cauliflower, a big medjool date, frozen spinach, about a tablespoon of peanut butter, a teaspoon of hemp seeds, a collard green, a few slices of zucchini, a celery stalk, sprinkle of cinnamon, and
almond milk to blend.
I didn't use Aloha packet and probiotic powder either, and as an
almond milk I blended half
cup of
almonds with one
cup of water... it is so creamy and thick, thank you so much:)
Add the 2
cups of
almond or soy
milk and bring to a gentle simmer,
do not boil.
Since
do many people were saying it was liquidy I used only 1/3
cup almond milk but everything else I followed exactly.
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg &
milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped
almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped
almonds / Cake is tender until completely cooled so handle with care.
3
cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2
cups almond milk I
cup fresh lime juice 2 teaspoon packed lime zest 3/4
cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4
cup coconut oil or coconut butter
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut
milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour,
almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (
do not overmix)- Pour batter in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
Men 2 scoops of protein powder 1 - 2
cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls of fruit (fresh or frozen) 2 tablespoons of healthy fat (a nut butter or seed for example) Mixer (
almond milk, regular
milk, water — your choice)
If your recipe failed (like mine
did), you can save it by adding 1.5
cups of
almond milk... it
did the trick and the pancakes came out awesome.
1/2
cup berries or unsweetened cherries (nutrition stats
done with blueberries) 1 large handful (1 ounce) spinach 1/4
cup unsweetened
almond milk or kombucha 2 T. chopped nuts (nutrition stats
done with pecans) 2 t. finely shredded unsweetened coconut 1/2
cup cooked brown rice, cooled (Be sure to check Denise's blog for rice cooking instructions)
just
did this recipe with a minor adjustment (used 1/2
cup plain unsweetenend
almond milk).....
I
did not have enough
milk and substituted with
almond milk (1/2
cup) and they came out very yummy!
While this looks amazing, I hesitate, because the coconut
milk alone is 400 cal.if the full
cup is used: (I don't care for
almond milk.
If you don't have half a
cup, fill up as much as you can with the coconut liquid and then add water or
almond milk to compensate the rest of the way.
Almond milk did the trick, also used half
cup sugar.
I made this tonight with 1
cup coconut
milk, 2
cups full cream
milk & 1
cup skim
milk & it was EXTREMELY creamy;) Delicious but I would recommend anyone who doesn't like that marzipan flavour to leave out the
almond - I have essence rather than extract & it's just awful for some reason!
What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2
cups vanilla soy
milk (
almond milk or regular
milk will work too) * I recommend using the sweetened
almond milk or soy
milk because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon unsalted butter Nonstick cooking spray
I don't have a high speed blender so I soaked the oats in 1/4
cup of the
almond milk and soaked the dates in some water for 15 - 30 min.
1/8
cup whey protein (I used our awesome one - ingredient Pow whey) 1/8
cup ground hazelnuts (could also use ground
almonds) 1 tbsp
almond milk (enough to bind the ingredients into a dough) 2 tbsp chocolate nut butter spread (note: I used Meridian's new chocolate hazelnut spread!!!! If you don't have it, you can just use any chocolate - flavoured spread or Nutella but consider getting it if you can, it's really good!)
2 1/4
cups old fashioned oats 3
cups almond milk, regular cow's
milk is good as well 1/4
cup coconut
milk, if you don't have any use regular
milk 4 tbsp maple syrup 1 1/2
cup carrots, grated 3 tsp cinnamon, more if you like 1 tsp ground nutmeg 1/2 tsp ground ginger 1/3
cup raisins 1/3
cup walnuts, chopped 1/4
cup flax seed meal, optional, wheat germ or oat bran will also work well 1 tbsp chia seeds, optional 1 tbsp coconut chips, optional
As vanilla beans seem to run $ 2.50 + each,
do you really use one vanilla bean per 5 - 6
cups of
almond milk?
I make some adjustments because I didn't have honey so instead I added a little less of 1/3
cup of sugar and to compensate for the liquid consistency of honey I added 2/3 c of
almond milk.
Vegan Mango Coconut Ice Cream 1 can (14 ounces) unsweetened coconut
milk (
do not use light or cream of coconut) 1/2
cup organic evaporated cane sugar 1/2
cup unsweetened
almond milk (homemade or purchased) 1 1/2
cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla
1
cup steel - cut oats 4
cups water 1/3
cup almond milk (coconut
milk is also delicious) 1 Tbsp nut butter (we used cashew) Chopped fruit (this time we're using kiwi; you can
do one kind or a combo of different fruits)
Mixing the one
cup of
almond milk with the package powder was just as easy as
doing it the old way.
To be honest, I don't know if I can be bothered to make
almond milk from scratch for an occasional
cup of tea.
Iwanted to make it thinner like the first time I made the cookies (although now I'm wondering what the heck I
did to make it so thin) so with my third try I added 2 extra eggs, an extra 1/2
cup of coconut oil and a
cup and a half of
almond milk.
2 1/4
cups old fashioned oats 2 1/2
cups almond milk, soy
milk, cow's
milk will also work 3/4
cups coconut
milk, if you don't have any use
milk of choice 1/4
cup honey 1/4
cup flax seed meal, optional, wheat germ or oat bran will also work well 2
cups mixed organic berries, any of your choice will work 1 teaspoon vanilla extract 1/4
cup sliced
almonds
1 ripe banana 1 1/2
cup frozen blueberries 1/3
cup frozen pineapple 1/2
cup spinach, packed to the max 1/4
cup kale, loosely packed (don't go crazy here or the color will be discolored) 1/2 frozen or cooked beet (optional) 2 teaspoons hemp seeds 1/2 teaspoon Super Greens Powder (optional but recommended) 1 1/2
cup milk of choice (cows,
almond, coconut, hemp, etc) 1/2
cup of ice
2 ripe bananas from the freezer, peels removed (unfrozen bananas will work; freezer time will increase) 3 tb unsweetened cocoa powder 1/2
cup plain, unsweetened nondairy
milk, preferably
almond 1/4 tsp salt (NOT optional) Optional ingredients: 1/2 tsp vanilla (brings out sweetness), 1 tb clear liquor (makes them a bit softer), added sweetener to taste (I
did not need!)
@myheartbeets, I took your advice and used less than a
cup of
almond milk and it
did the jerrrb.
If you don't remember to make this the night before, reduce the
almond milk to 2/3
cup.
/ 1
cup cultured, low - fat buttermilk (you may also use non-fat Greek or Icelandic yogurt, both of which will add more protein than the buttermilk); if you don't eat dairy, you can try
almond milk or another non-dairy
milk or yogurt) * 1 large egg * 66 g / 4 tablespoons Nuts»n More Pumpkin Spice peanut spread or any all - natural peanut butter or
almond butter (or a combination of the two), warmed in the microwave, then stirred, so it is very smooth * 2 tablespoons butter
-- Soy or Rice / Quinoa
milk instead of
Almond milk — Canned 100 % Pure Pumpkin instead of the bananas — Substitute whole oats for some of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2
cup for more of a snack and less of a dessert — If I'm in a hurry, I just
do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!
I made this tonight with unsweetened
almond milk (don't use soy too often), 1/2
cup of raw soaked cashews in the sauce in lieu of cashew butter) and it was incredible!
1/2
cup of creamy non-dairy
milk, like
almond milk for FODMAP friendly, or if FODMAPs aren't a concern, cashew
milk (water
does work in a pinch, btw) We make our own at home in the Vitamix
FOR THE CHICKEN MARINATE • 8 chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2
cups coconut
milk • 1/4
cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons
almond butter, packed • 2 teaspoons coconut oil (any oil will
do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper to taste
Here is what I
did: Threw all this in the crockpot on high for 3 - 4 hours (to cook chicken) then lowered until ready to serve a couple hours later) Chopped up 2 chicken breasts, red and orange bell pepper, yellow onion, asparagus, a clump (literally it was clumped together and at least 1 1/4
cup) of frozen corn, 1 can ortega chiles, 2 cans cream of chicken soup, filled 1 can with water, filled 1 can 2 times with
almond milk, 2 tsp granulated chicken broth, 2 pinches cayenne pepper, 1 tsp ground pepper.
Not only
does it taste amazing, one
cup of vanilla - flavored, unsweetened
almond milk only sets you back 30 calories.
1 heaped
cup mixed red berries (I
did fresh strawberries + frozen cherries) 1 small beet, peeled + chopped small 1/2 ripe banana (preferably frozen) 1 pitted Medjool date 1 tablespoon raw cacao powder 2 teaspoons coconut butter (note: this is a product that contains both the oil and flesh) 1/2 teaspoon fresh lemon juice 1/4 teaspoon vanilla extract 1
cup plant - based
milk (
almond, coconut, hemp etc)
Don't use applesauce, don't use greek yogurt and replace with
almond milk — also reduce to 1/4
cup?
I used 1/2
cup of honey instead of sugar, and applesauce instead of
almond milk, because I didn't have any on hand.
My daughter is still nursing at 20 months but she
does take a sippy
cup with
almond milk sometimes... i don't push it because she still nurses when ever she wants to, I have platinum boobs!!!!!!! YAY!
How to
do it: Combine 3 tablespoons Organic Chocolate Lover Mix with 2 - 3 tablespoon chia seeds, 1/2
cup almond or coconut
milk, a tablespoon of peanut butter, and a little maple syrup (optional).
Measure
almond milk and yogurt into a liquid measuring
cup and add chia seeds and let them soak while you're
doing step 2.
GARLIC HERB SAUCE: 1/4
cup hummus (or tahini) juice of 1/2 lemon (~ 1 Tbsp) 3/4 — 1 tsp dried dill (or sub 2 - 3 tsp fresh) 3 cloves garlic, minced Water or unsweetened
almond milk to thin Optional: Sea salt to taste (I didn't need any)
4 - 5 stalks kale (and if you don't have a high - speed blender, definitely de-stem the kale) 1 stalk celery 1/4 cucumber 1/4
cup fresh parsley Fresh mint Chunk of fresh ginger 3 T hemp seeds (xtra protein) 1/2
cup blueberries (I had frozen) 1 banana 1/2 tsp cinnamon 1/4 tsp nutmeg 1/2
cup each:
almond milk and water
Kale — about a
cup or more Cucumber — chunk Parsley about 1/4
cup Fresh mint — a few stalks Fresh ginger, small chunk — yep, I peel mine but you don't have to Pear 2 - 3 strawberries 1 serving Warrior Force protein powder (read more of my protein powder recommendations here) 1 tsp cinnamon
Almond milk — Add enough to blend.