I blended it with 1/2
cup of almond milk as the directions suggested.
On hindsight, I wish I had added 1/2
cup of almond milk as well.
I had to add
another cup of almond milk as I guess it was too many frozen ingredients at once.
Not exact matches
The combination
of banana, cacao, dates, avocado,
almond milk and
almond butter is too incredible
as each glass is just so deliciously smooth, rich, creamy and chocolatey, and it's so speedy to make — literally three minutes from cupboard to
cup.
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 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:)
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2
Cup Almond Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2
Cup Frozen Berries -1 / 2 tsp Vegan butter / Coconut oil Optional Nuts (
Almonds / Walnuts) 1 Tbsp Sugar Step 1: Prepare oatmeal
as said on label
of QuickOats box.
As usual, this was 1 frozen banana, 1
cup of unsweetened
almond milk, 1 tbsp peanut butter, 1/2 scoop
of vanilla protein powder, a handful
of spinach and a handful
of ice.
Take the time to bake and enjoy this gift to yourself with a
cup of herbal tea such
as this lavender tea with
almond milk, or a cleansing and anti-inflammatory turmeric and ginger tea.
Start off with a little less than 1
cup of almond milk and add more
as needed.
1 tablespoon
of almond butter + extra for drizzling on top
almond milk to blend — I try to add
as little
as possible
as I like my smoothie to be super creamy, like icecream consistency - I start with 1/4
cup and then add gradually if my blender is struggling.
And
as if that weren't reason enough to chuck your usual midday
cup of coffee, this recipe is naturally sweetened with maple syrup and made creamy with
almond milk.
1/3
cup rolled oats 1/2
cup Original Luz
Almond milk 1/2
cup water 1 tbsp
almonds, chopped pinch
of salt 1 tsp vanilla extract 1/2 — 1 tsp cinnamon 2 fresh figs chopped 1 tsp sweetener such
as honey, rice malt syrup or maple syrup
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.
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.
1 very ripe banana 1/2
cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons
of milled flaxseeds + 4 tablespoons
of water 1/2
cup of almond butter (peanut butter will work
as well) 1 1/2
cup of jumbo oats 1/2
cup of ground
almonds 3 -4 tablespoons
of roughly chopped hazelnuts 3 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup or date nectar a dash
of vanilla extract 1 teaspoon
of baking powder 3 tablespoon
of almond milk pinch
of sea salt
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.
1
cup almond flour 2 tablespoons coconut oil pinch
of sea salt or himalayan pink salt 1/4
cup agave nectar or other liquid sweetener such
as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops
of liquid Stevia + 3 - 4 tablespoon non-dairy
milk 1/2 tablespoon natural peppermint extract
1
cup of steamed and frozen sweet potatoes 1/2
cup of almond milk 1/2 avocado 1 tablespoon
of carob powder 1 teaspoon
of maca powder 1/2 tablespoon
of vanilla protein powder (you can leave this out or just add a dash
of vanilla powder) 1 tablespoon
of hazelnut butter (
almond butter will work
as well) a pinch
of sea salt 1 capsule
of Garden
of Life Mood +
1/2
cup quinoa 1 1/2
cups unsweetened coconut or
almond milk in carton 2 Tbsp unsweetened cocoa powder 2 tsp natural sugar, such
as coconut sugar, erythritol, or xylitol Toppings
of your choice (I used cinnamon, walnuts, coconut flakes, and raspberries)
1 3/4
cup of spelt flour 1 1/2
cup of almond or soy
milk (I wouldn't recommend using rice / oat or coconut
milk for this recipe
as they are too watery) 1 teaspoon
of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein powder 2 tablespoon
of raw cacao powder 1 1/2 teaspoon
of baking powder 1 tablespoon
of runny and smooth peanut butter 1/4
cup of melted coconut oil 1/4
cup of maple syrup A pinch
of sea salt
In general, for every one
cup of coconut flour, you will need to use six eggs in addition to approximately one -
cup liquid such
as coconut or
almond milk.
1 3/4
cup of white spelt flavour (this is my favourite flour to make waffles with
as they turn out really fluffy) 1 1/4
cup of creamy
almond milk 1 teaspoon
of apple cider vinegar 2 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup 1 tablespoon
of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon
of vanilla powder or extract 1 teaspoon
of baking powder a pinch
of pink Himalayan salt or sea salt
As vanilla beans seem to run $ 2.50 + each, do you really use one vanilla bean per 5 - 6
cups of almond milk?
As we're not vegans, we upped the water for the polenta and substituted a tablespoon
of butter for the
cup of almond milk, so the creaminess was still there.
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
1.5 flax eggs (1.5 tablespoon
of flax or flax and chia (ground) meal mixed with 4 tablespoons
of water) 1 very ripe banana 1/4
cup coconut oil 1/4
cup maple syrup (agave would work
as well) 1 medium pear (grated with skin on) and place in a small colander and remove most
of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons
almond or cashew
milk 2 carrots, grated 2/3
cup gluten free rolled oats 1/2
cup almond meal 1
cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
I've used a bag
of chocolate chips with 1/4
cup of almond milk and a teaspoon
of vanilla, microwaved in small increments just till smooth
as a layer
of ganache in a bar cookie recipe.
According to Autumn, you can have 4 oz
of free
almond milk (1/2
cup = 4 oz) per day, however, if you've used it elsewhere in your day, you would count this
as 1/4 yellow.
Grab your blender and add 1
cup of dairy free
milk such
as almond milk.
Mixing the one
cup of almond milk with the package powder was just
as easy
as doing it the old way.
Mixed Berries Smoothie — mix a
cup of berries (such
as blueberries, raspberries, strawberries) and 1/2 a banana with a
cup of almond milk
1 tablespoon saffron strands 4 teaspoons warm
milk 2 fresh green chiles, such
as serranos, stems removed 2 fresh red chiles, such
as serranos, stems removed 2 large onions, chopped 1 2 - inch piece
of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch piece
of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2
cup mint or cilantro leaves 1/4
cup lemon juice 2
cups plain yogurt 3 pounds
of boneless chicken, cut into 1 - inch cubes Salt to taste 2 tablespoons olive or vegetable oil 1 tablespoon ghee, recipe here 1 onion, finely chopped 8 large tomatoes, chopped 2
cups basmati or long grain rice 1/3
cup each raisins, cashews, and
almonds 6 hard boiled eggs, halved
1 tablespoon saffron strands 4 tablespoons warm
milk 1 tablespoon each
of almonds, walnuts, cashews, peanuts, and raisins 1 teaspoon poppy seeds 1
cup coconut
milk (see recipe, here) 1 1 - inch piece
of ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled, seeds removed, and diced 1/2 teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon cumin powder 6 fresh red chiles, such
as serranos, stems removed 2
cups yogurt Salt to taste 4 pounds lamb shanks, chopped with a cleaver into 1 - inch long sections 4 teaspoons ghee (recipe here) or vegetable oil 2 large onions, finely chopped
1 large round eggplant, sliced into 1/2 - inch rounds Sea salt
as needed 1
cup unsweetened
almond milk 3/4
cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2
cups breadcrumbs 1 Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta sauce
of your choice, warmed 4
cups thinly sliced fresh spinach 16 - ounce pasta
of choice, cooked according to directions
On Friday, I had a short work day but still started out before 5 AM so I kept my first Sunwarrior meal replacement meal
as simple
as 1 scoop
of Mocha Illumin8 blended with 1 frozen banana, 2
cups of unsweetened
almond milk and a teaspoon
of turmeric.
The acai bowls will be much richer if you opt for the canned coconut
milk, but lower in fat and calories if you use 1
cup milk of choice (such
as almond milk), so choose whichever option best fits your dietary needs.
1 juicy clementine or tangerine, peeled and broken into segments 1 small beet, peeled and chopped 1⁄2
cup (125 mL) red berries
of choice (such
as raspberries or strawberries) 1⁄2 ripe banana, preferably frozen 2 tablespoons (30 mL) raw or roasted
almond butter (I prefer roasted) 1 tablespoon (15 mL) chia seeds 1
cup (250 mL) unsweetened
almond milk 1⁄4 teaspoon (1 mL) pure vanilla extract pinch fine sea salt (omit if using salted
almond butter)
1 ⅛
cups Gluten - Free Multi-Blend Flour Mix, more
as needed 2/3
cup finely ground gluten - free rolled oats 3/4
cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1
cup cold leaf lard or regular lard, cut into pieces 1/2
cup ice - cold water (more,
as needed) Wash for Top Crust 2 - 3 tablespoons high - protein
milk of choice (soy,
almond, hemp) 1 tablespoon sugar
Try It Dissolve 1 to 2 teaspoons
of blackstrap molasses in 1/2
cup of warm water or
milk, such
as almond, rice, or soy, and drink daily.
3/4 peach — reserve a little
as a garnish 1/2
cup blueberries 1 - 2 handfuls
of mixed baby greens (my mix had baby kale, baby spinach, chard, mizuna and mustard greens) Fresh mint — I used the leaves from 5 stalks — I love mint 1/4 cucumber 1 scoop vanilla protein powder 1
cup (approximately) plain, unsweetened
almond milk Nutmeg — garnish, and / or add 1/2 tsp
A
Almonds: With the same amount of calcium as a 1/4 cup of milk, a 1/4 cup of almonds are also packed with magnesium, manganese, Vitamin E (a powerful antioxidant) and se
Almonds: With the same amount
of calcium
as a 1/4
cup of milk, a 1/4
cup of almonds are also packed with magnesium, manganese, Vitamin E (a powerful antioxidant) and se
almonds are also packed with magnesium, manganese, Vitamin E (a powerful antioxidant) and selenium.
As far as what we eat is a wide range of vegetables (not including white potatoes), a wide range of whole fruits, 90 cc mix of no salt tree nuts, (that's my approximation of Dr. Weber's handful of nuts), wide variety of beans and legumes usually about 1/4 cup dry, whole grains example brown rice pasta, some organic whole grain bread, usual breakfast organic old fashioned rolled oats with soup spoon of dried wild blueberries, 1/2 a banana, 12 no salt almonds with skin, a little almond mil
As far
as what we eat is a wide range of vegetables (not including white potatoes), a wide range of whole fruits, 90 cc mix of no salt tree nuts, (that's my approximation of Dr. Weber's handful of nuts), wide variety of beans and legumes usually about 1/4 cup dry, whole grains example brown rice pasta, some organic whole grain bread, usual breakfast organic old fashioned rolled oats with soup spoon of dried wild blueberries, 1/2 a banana, 12 no salt almonds with skin, a little almond mil
as what we eat is a wide range
of vegetables (not including white potatoes), a wide range
of whole fruits, 90 cc mix
of no salt tree nuts, (that's my approximation
of Dr. Weber's handful
of nuts), wide variety
of beans and legumes usually about 1/4
cup dry, whole grains example brown rice pasta, some organic whole grain bread, usual breakfast organic old fashioned rolled oats with soup spoon
of dried wild blueberries, 1/2 a banana, 12 no salt
almonds with skin, a little
almond milk.
1/2
cup chia seeds 2
cups plant - based
milk (
almond, cashew, hemp, coconut) 3 tablespoons pure maple syrup 1/2 teaspoon pure vanilla extract pinch
of sea salt 1 — 1 1/2
cups sliced strawberries, sliced (or choose any fruit such
as mango, peach, pineapple, kiwi, or mixed berries and add optional flavorings or fresh herbs.)
If you use any flour besides
almond flour, increase the amount
of nut butter to half a
cup (to replace moisturizing fats from
almond flour) and however much unsweetened
almond milk (or
milk of choice)
as it takes to achieve a thick yet spreadable batter.
You may also use hemp seeds in stead
of cashew nuts, but the result may not be
as «smooth» You can also substitute the nuts and water for 3
cups of almond or coconut
milk.
But you can also use (i) regular cow's
milk (or goats
milk), (ii) another non-dairy
milk like
almond, cashew or oat
milk, (iii) coconut water or (iv) try using 1/2 — 1
cup of natural yoghurt or kefir (a fermented
milk drink) and thinning out with water,
as required.
2
cups Daiya shredded cheddar cheese 2
cups Daiya Pepper Jack cheese 1/2
cup Daiya cheddar cheese (for top
of mac dish) 1
cup of Vegan Parmesan Cheese 3
cups of plant
milk (I used
Almond) 4 Tbsp
of Vegan butter (I used Earth Balance) 1/2
cup of Vegan bouillon broth 4 Tbsp Flour all purpose 1/4 Tbsp hot sauce 1 pound
of Muellers Campanella noodles (Elbow works just
as well) salt and pepper to taste
A basic ratio to start with is 3 tablespoons chia seeds for 1
cup of liquid such
as almond, cashew or coconut
milk.
It's a 4:1 ratio
of liquid to Chia seeds — so you can make
as much
as you'd like but we usually stick with: • 2
cups of your favorite
milk — dairy,
almond, soy • 1/2
cup chia seeds Optional add - ons: • 1/4 teaspoon cinnamon powder (to taste) • 2 - 3 scoops
of your favorite protein powder (easy way to get in your collagen peptides!)