I blend frozen mangoes, strawberries, bananas and pineapples with fresh blueberries and 3/4
cup almond milk in my Ninja.
So my morning breakfast consists of oatmeal9of course), blueberries (anti oxidants) and a quarter cup of espresso and half
cup Almond milk in.
STIR together chia seeds with 1/2
cup almond milk in a small bowl and set aside.
Heat the coconut milk and 1/3
cup almond milk in a medium saucepan over medium heat until small bubbles appear around the edge of the pan.
Meanwhile, heat about 1/2
cup almond milk in a large pot over medium heat.
* Note: To sub almond milk or other non-dairy milk, use 1 1/2 to 2
cups almond milk in place of the coconut milk and 1 1/1 cups water.
Not exact matches
Then measure pour
in 1/2
cup almond milk, 3 tbsp maple syrup and the chia egg into the mixing bowl.
To the 2/3
cups almond milk I used
in place of yogurt, I added 2 tsp apple cider vinegar for a «yogurt» - like quality.
Warm 3/4
cup of
almond milk to 110 F. Add
in sugar and yeast, whisk together and leave for 10 minutes.
1/2
cup / 85 g uncooked quinoa, soaked for 12 to 24 hours
in 1
cup filtered water 1/2
cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated coconut 1
cup / 250 ml unsweetened
almond milk 1 egg or 1 tsp chia seeds soaked
in 1/4
cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
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.
2
cups homemade
almond - sesame
milk (see recipe below)-- warmed if desired 2 tablespoons toasted black sesame seeds — ground
in a coffee grinder any preferred sweetener — to taste.
Gradually add
in 1
cup of the
almond milk and blend until you have a smooth, quite thick but still runny mixture.
An adult would need to consume enriched foods
in model 3 plus 2 Friands (a type of muffin traditionally made with
almond meal and popular
in Australia) made with DHA
almond meal and 5.5
cups of
milk per week to meet their SDT.
Alternate
milk beverages such as
almond, rice, hemp, coconut and soy
milk for example that are calcium fortified are also concentrated sources (generally
in the range of 330 mg of calcium per
cup).
I usually use lowfat buttermilk instead of
milk, and lately, I've discovered
almond meal «flour» at Trader Joe's, so I put a
cup of that
in, instead of half of the wheat flour and 1/2
cup of the wheat bran.
6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3
cup granulated sugar 1 1/4
cup blanched sliced
almonds, pulsed
in a food processor into a fine meal 2 tablespoons cornstarch pinch salt 1/4 teaspoon ground cinnamon 2/3
cup plain
almond milk 2 teaspoons vanilla extract 1/2 teaspoon
almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4
cup apricot jam, melted
I added about a quarter
cup of
almond milk cream cheese by Kite and about 5 packets of Stevia
in the Raw - Simply Delish!
A
cup of cow's
milk is 135 calories vs. 35
in unsweetened
almond milk.
First, combine flax and water
in a
cup and whisk; let sit for ten minutes, then whisk the
almond milk with the lemon juice and let sit while preparing the rest of the ingredients.
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
1/8
cup pea protein powder (I used our lovely non-GMO golden pea protein powder: 1 - perfect ingredient, nothing else) 1/8
cup gluten - free self - raising flour 115 ml
almond milk 1/8
cup cocoa powder (18.5 g) 2 tbsp (32g) cashew butter (I used this 100 % cashew one from Meridian) 1 tbsp (13g) date syrup (or your natural sweetener of choice) Stevia drops to taste or your sweetener of choice (I used these ones, they's the best
in my opinion)
In a measuring
cup or small bowl mix together
almond milk and apple cider vinegar, let sit for a few minutes until foamy.
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 complete
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 complete
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 complete
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
In a pressure cooker, add carrots,
almonds, cardamom and 1
cup of
milk, cook for 2 - 3 whistles and switch off.
Ingredients: 1
cup almond or coconut
milk — 1 banana — peeled 1 orange — peeled 2
cups spinach — 1/2 — 1
cup pineapple — peeled and chopped 1
cup ice Instructions: Place all ingredients
in a high powered blender and blend.
2 ripe bananas 1/3
cup of vanilla, lemon or plain Chobani 1
cup of vanilla
almond milk 1/4
cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4
cup of cooked quinoa 1
cup of all - purpose flour (I used King Arthur) 1
cup of whole wheat flour (I used King Arthur) 1 - 2
cups of freshly washed blueberries (tossed
in some flour to coat)
In a separate bowl or large glass measuring
cup, combine the
almond milk, pumpkin purée, maple syrup, and vanilla and mix well.
In a small saucepan, heat 4 oz (1/2
cup)
almond milk and the chocolate over med - low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth.
I start by putting a
cup of oats
in each of my work tupperware containers, then pour
almond milk over the oats — I never really measure this, I just try to almost totally cover the oats.
Once smooth, add
in and mix
in the maple syrup, vanilla, and salt — then add
in the remaining 1 and 1/4
cups almond milk until everything is mixed together completely.
In a medium size bowl, whisk together 1/4
cup almond milk and the cocoa powder until a smooth mixture is achieved.
preheat the oven to 350 ° f.
in a small bowl, mix the egg whites, 1/4
cup of the
almond milk, and lemon zest.
In a food processor blend together the roasted beetroots and 1/2
cup almond or soy
milk until smooth.
2 large sweet potatoes 1/2
cup dates soaked
in hot water 1/2 banana 2 tbsp maple syrup 1/2
cup pea protein Pow powder 1/2
cup oat flour 4 tbsp raw cacao powder
Almond milk 1/2 -1 cup 2 tbsp coconut oil Icing: 1/2 cup dates, 1banana, dash of almon
Almond milk 1/2 -1
cup 2 tbsp coconut oil Icing: 1/2
cup dates, 1banana, dash of
almondalmond milk
1/4
cup coconut flour 1/4
cup apple fiber (this one if you're
in the UK and this one if you're
in the US) 1
cup milk (I used carton coconut
milk but
almond, rice, or hemp
milk would be lovely here too)
WET INGREDIENTS 6 ripe bananas 1
cup coconut oil (cold pressed, non-refined) 2/3
cup organic coconut
milk 3 eggs, hormone free, omega 3 enriched 2 tablespoons lemon juice DRY INGREDIENTS 1
cup coconut sugar 2 teaspoons raw organic stevia (green powder) 1 3/4
cups organic
almond flour (this is cheaper when purchased
in bulk) 1 3/4
cups organic tapioca starch 1 1/2 teaspoons organic baking powder - gluten & aluminum free 1 teaspoon natural baking soda 1 teaspoon Pink Himalayan sea salt 1
cup chopped Raw Live Walnuts (optional)
On a more helpful note, I added probably about a 3/4
cup of fresh corn kernels and also subbed
in some of the regular
milk for
almond milke, because I had some I needed to use up.
This morning, I was
in the mood for a smoothie bowl, so to thicken the Breakfast Smoothie recipe I added half of an avocado and 1/4
cup of
almond milk instead of the 1/2
cup.
1/2
cup of raw cashews soaked
in water for at least 3 hours 1/4
cup of soy or unsweetened
almond milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast + extra for sprinkling 1/2 teaspoon of garlic powder 1 teaspoon of apple cider vinegar a pinch of sea salt and pepper
In a large measuring
cup whisk the maple syrup, canola oil, lemon juice, and
almond milk together with a fork until well blended.
What's
in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla
almond milk (or any other
milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered
almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
What's
in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla
almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3
cup roughly chopped raw nuts and seeds (I used
almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
2 scoops DailyBurn Fuel - 6
in vanilla 1
cup unsweetened
almond milk 1 frozen banana 1 tablespoon key lime juice Zest of one key lime 1/2 teaspoon maple syrup 1
cup ice cubes 1 tablespoon nonfat plain Greek yogurt 1 tablespoon crushed graham crackers
I made mine using a
cup of dates presoaked
in some hot water instead of the sweetners
in it some of the soaking water instead of the
almond milk and used homemade coconut butter instead of the jared one and canellini beans (which I have now learned is the italian for white kidney beans which I had never heard of!).
extra virgin olive oil 2 cloves garlic, minced 2
cups Chardonnay wine 1
cup vegetable broth (low sodium) 1
cup light coconut
milk (
almond milk will also work) 2
cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1
cup corn kernels (frozen or fresh) 1
cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil
in a large soup pot on medium heat.
If it's as absorbent as coconut flour, then you'll need about 1/2
cup of pumpkin purée
in place of the
almond milk.
One
cup of nuts and 3/4 scoop of powder divided by 12 is defenitely not much and there is little to none
in cacao,
almond milk and dates.
I also used more liquid (about an additional
cup of
almond milk) as I was already observing that the mix wasn't sticking together
in big chunks as it is
in the pictures above.