It’s about time I post this recipe… I had been thinking about making my own almond milk for some time, and finally last week I decided to give it a try. The result? Spectacular. Amazing. Creamy. A Creamy-Vanilla-Caramel dream (did I mention there’s no caramel added?). This recipe makes about one and a half litres or 7 cups which I was sure would last me a week or so…boy was I wrong. This milk is so much creamier than any other almond milk I’ve bought… it’s a treat just on it’s own! This week I’ve had it on top of my “The Farmer’s Grain-Free Muesli“, I’ve used it in my RAW “Chocolate Sun Warrior Fudge Brownies“, and I’ve mixed it in my daily protein shakes (which make them taste more like a dessert)… yes, it’s time to make another batch!
These protein bars were a total experiment, and I have to say – I wasn’t expecting much out of them. I threw a batch together last night, in hopes that by preparing these a day a head it would give me one less thing to worry about when my mid-afternoon hunger came around. And let’s just say – I was pleasantly surprised.
Today is “Carb-up” day! Wondering what that means? Well, it definitely does not mean pizza, bread, and hamburgers! To give you an idea…during the week, my daily Carbohydrate intake is 60g with 90g of healthy fats and today (Carb-up day), it changes to 246g Carbohydrates and a mere 20g of healthy fats! It’s basically the opposite of what my meals usually consist of during the week – mostly protein, lots of veggies and a small amount of fruit – so I always look forward to my Carb-loading days to try new raw smoothie recipes! This is what I made for lunch, and it was surprisingly filling and kept me going all afternoon…not to mention extremely delicious and naturally sweet!
Ok, I’ll admit – I’ve been on somewhat of a “pumpkin” craze lately… and this is the third morning that I’ve made yet another version of my “Pumpkin Pie Spiced Smoothie“! Don’t get me wrong, that one was good – really good, but the last couple of times I’ve made this I’ve been on a mission to create a pumpkin pie batter – like, the real deal. Consistency, taste, everything – in a protein shake. This morning, it magically happened. I can’t even wait to post this, I’m so excited by the outcome, and would love for you to try it and leave feedback and let me know what you think! This was seriously outta this world, and could very well cure me of my “hot breakfast” habit – I don’t think I’d get tired of this! Not to mention, it’s way better for you than actual pumpkin pie (100% raw, no sugar, healthy fats as opposed to the bad ones, high in protein and an excellent source of natural fibers, vitamins and minerals!).
I woke to one of the most beautiful summer days… not a cloud in the sky. It’s Waitangi Day today, which to me means the day off and the perfect weather for a BBQ feast! The marinades for both the veggies and chicken were superb – the flavors were sooo good! I’m a little embarrassed to admit it, but Cam and I ate this entire barbecue feast, as well as some leftover Creamed Cashew Cauliflower Rice (it was delicious served cold!). I will definitely be making both of these again – they were that good.