Homemade Almond Milk

The new alternative milk craze (almond/cashew/hemp/coconut and good ‘ol rice or soy) is in full gear. These products take up nearly an entire aisle of Whole Foods (or your local equivalent)! This is a good thing for those of us who don’t do well with dairy - it allows us to try different varieties of nut milks and have some non dairy milk on hand in case of a culinary emergency. However, the commercial brands, even the best of them, contain some or many undesirable preservatives (think carageegan) to keep them fresh for a longer shelf life. It really is incredibly easy to whip up some homemade almond milk if you have a good recipe and a high-powered blender. And trust me, once you go homemade, you will never want to go back to commercial.

EASY AND SUPER DELICIOUS HOMEMADE ALMOND MILK

YIELD: 3.5 CUPS
PREP TIME: 10 MINUTES

INGREDIENTS

1 cup raw almonds, soaked in water

3.5 cups filtered water

1-2 pitted Medjool dates

1 whole vanilla bean chopped (or 1/2-1 tsp vanilla extract)

1/4 teaspoon cinnamon

small pinch of fine grain sea salt, to enhance flavor

DIRECTIONS

Place almonds in a bowl and cover with filtered water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours.

Rinse and drain the almonds and place into a blender along with 4 cups filtered water, pitted dates, and chopped vanilla bean.

Blend on highest speed for 1 minute or so.

Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This is a tad labor intensive and messy, but trust me, it is worth it.

Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine.

Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using, as the mixture separates when sitting. Enjoy!

Bonus: The leftover almond meal is great for gluten free baking recipes- I also use it as a filler for homemade veggie burgers and salmon patties.

Poached Eggs with Spinach and Onions

It’s so easy to overdo it during the holiday season. To become derailed. Bumped off the healthy wagon. But when you make the decision to start your day off with something delicious and nutritious, it can really put you in the right mindset for the rest of the day. Check out this wonderful breakfast dish that is filling, very easy to make and full of vitamins and nutrients - it’s inspired by a breakfast that I had recently at the Kripalu Center for Yoga and Health. You will want: 1 small onion (yellow, sweet or white) 4 cups spinach or baby spinach 1 small shallot 1-2 tsp freshly grated ginger (or substitute with the same amount of powdered ginger) 2 large or jumbo, organic, free-range eggs (preferably local) Extra Virgin Olive oil Sea salt and pepper to taste.

Chop the onion and shallot into bite-sized pieces and sautee in olive oil. After onions soften and start to become translucent, add in ginger, a pinch of sea salt and pepper. Add spinach and more olive oil, sauteeing all ingredients so it covers the pan. Lower heat and carve two depressions into the mixture - do not dig so deep that you can see the bottom of the pan - this is where you will poach the eggs. Crack one egg into a small bowl, checking for shells. Then pour the egg into one of the depressions. Repeat with the other egg. Cover the pan for 1-3 minutes until the egg whites become opaque and the yolk is covered. Use a spatula to carefully take mixture out of the pan and serve.

*I recommend making this dish in a cast iron skillet or ceramic pan if you have.

Soothing Vegan & Gluten Free Butternut Squash Soup

As the weather begins to chill, try keeping your body warm with some comforting soup. I love Butternut squash for its delicious flavor, brilliant color and wonderful health benefits. This recipe is simple to make and soothing for the body with its healing and delicious spices.* You will want: Butternut Squash - 2 medium or 1 large 2 medium-large sweet yellow or white onion 2 large or 3 medium cloves of garlic 4 sage leaves 3 thyme sprigs 1 teaspoon freshly grated ginger 1 teaspoon cinnamon 1/2 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon cardamom 16 oz vegetable broth (more or less depending on how thick you like your soup) 1/2 cup- 1 cup olive oil 1/2 teaspoon sea salt cracked black pepper to taste

Put the whole squash in the oven at 425 to roast, about 40 minutes, until tender. It is finished when your fork can easily slide into the squash and the skin will be well done. While the squash is roasting, chop and saute onions in enough olive oil to coat the pan. Cook until translucent or even burnt, depending on your taste. Add garlic, crushing it first to maximize its flavor. Peel skin off the squash, remove the seeds and add to onion and garlic mixture. Add vegetable broth and remaining ingredients. Cover and let simmer on low for 10-30 minutes, adding more broth if needed. Puree with hand held device or mix in blender and serve!

*Try not to be overwhelmed when you see the amount of spice I've added to this dish. You can add more or less of each ingredient, take out what you don't like or add your own that I didn't suggest. Each time I make this soup I try different flavors depending on my mood, what my body is craving and what I have on hand!