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.
I am so excited to share this recipe with you… it’s been a very long while since I’ve enjoyed a bowl of muesli for breakfast ~ especially since cutting out grains (including oats) from my diet. To be honest, I think I actually accepted the fact that it was just something I had to say goodbye to for good. Don’t get me wrong — since cutting out grains from my diet, I have felt so much better, and my stomach no longer feels like it’s working overtime trying to digest the food I put in. I feel healthier, and I actually don’t really even miss it. However, I did wake up this Sunday morning, feeling like a having real traditional “farmhouse” style breakfast.
When I was little, our family of 8 lived on a huge farm of 350+ acres in the country-side of Tennessee. This is where my five sisters and I were raised, learning to plant our veggies from seeds — I remember the excitement when my sisters and I would first discover the tiny seedlings in our garden sprouting up for the first time. Continue reading
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!
This is a little twist the standard guacamole recipes I’ve tried before… I’ve been loving the flavor that grilling adds to veggies, meats, fruits — anything really! So the thought came to my mind, why not Guac? Now, I oven grilled the ingredients for my recipe, however, you could also use a large non-stick pan to do the same, just make sure it’s got a little olive oil on it, and is on medium-high heat before you place your veggies on… you want them to get almost burnt. This is super easy to make – give it a try and let me know what you think! Continue reading
Now I’m sure by now you’ve either heard of or *gasp* tasted Trader Joe’s dangerously addictive “Speculoos Cookie Butter”, right? I mean, even I have — and I live in New Zealand, where — *gasp again* Trader Joe’s doesn’t even exist!!! (Oh how I miss America…)
Now don’t get me wrong, this “speculoos spectacular stuff” tastes just as good as it sounds ~ but it also happens to be just as bad for you as it sounds too! Continue reading
All I’m gonna say is, this dinner is a winner. The great thing about this recipe, is you can change the spice, nuts, and stuffing to whatever you’d like – this however, was pretty darn good. Here’s the recipe:
I’m going to try and keep this as short and sweet as I can, because the sooner you get this recipe, the better!
This is what I made today for lunch! As I mentioned in my previous post, since I finished my detox I’ve decided to eat a lot more raw LIVE foods… 60-70% RAW is my daily goal, so recipes like this make it super easy. This was incredibly delicious, surprisingly filling, and the combination of flavors… well, you just have to try this for yourself! Continue reading
I woke up this morning feeling like smoothie for breakfast. I know, I finished my cleanse/detox less than two days ago, so you’d think 2-3+ smoothies/day during those two weeks would’ve changed that, but no. One thing that I discovered during my cleanse, is how little I actually eat of RAW foods. I always try to cook my veggies ‘al dente’ so there’s still plenty of nutrients in them, but it’s not the same as getting 100% raw foods in your body. Wanna know if there’s a difference between eating cooked calories and raw calories?
Braised Chicken Supper with Rice Vinegar and Flax, served on a bed of Zucchini Pasta