Raw Almond Milk

Raw Almond milk

I used to make Raw Almond Milk for my daughter for when she weaned off Breast milk at 15 months. I was really confused, we are a dairy free family and I wanted to be able to give her something with loads of nutrition. Almonds are packed with goodness- calcium, magnesium and Vitamin E to name a few and of course are an excellent source of protein. I was making almond butter with the leftover almond meal but ended up throwing most of it away. After meeting some amazing women I have realised there is loads you can do with the leftovers so have been inspired to make it again. You can dry the meal and grind it in a coffee grinder to make almond flour, something I have been buying anyway to bake with. It can also be frozen, used in bone broth, added to Chia Porridge and muesli.

I have used a normal blender- and a more powerful mixer it has worked fine with both but the high speed blender was smoother.

Here is my quick video;

I use a ratio of 3:1 water to almonds.

1 Cup Almonds

3 Cups filtered Water

1-3 Medjool dates (or other dates soaked)

pinch salt (I have been using Pink Himalayan rock salt but also like sea salt)

Vanilla and Almond Essence

You have to soak the almonds first overnight or at least 8 hours. I use raw almonds to get the most nutrition and I soak them in distilled water.

When the Almonds are ready, put all the ingredients in a blender with the water

I blend then pulse and blend to make sure I get as much out of the almonds as possible. I then strain through a nut/soup bag. I have also used a sieve as I don’t mind fine bits of almond in my milk. to get a smoother consistency you can use the nut bag or a muslin cloth. I then let it sit and strain for 10 mins, gently move with a spoon and then dry the almonds in the dehydrator or the lowest setting in the oven (or just fan if you can). The almond milk goes in the fridge ready to make Chia porridge, Almond Milk Kefir or Iced coffee

Pumpkin smoothie

Pumpkin Pie Smoothie Loula Natural

Pumpkin Pie Smoothie

We have a protein shake every morning with our breakfast. I used to use a pumpkin seed protein mostly because its unflavoured and I am not a huge whey protein fan. Nowadays we just just nuts and seeds in our quest to eat as close to nature as possible. This Pumpkin smoothie is great tasting but also really filling and satisfying.

Both of my kids have had morning smoothies from around 6 months (although I kept them nut free for the first year). My eldest would have porridge and it was not keeping her full up till lunch. I was adding ground almonds and berries when she was one however she would still be looking for food an hour after. Since I was already having a smoothie myself I started giving her some. She’s had one every morning since! Now my youngest is also not complete in the morning without his smoothie! 

Breakfast= smoothie then muesli then apple! 

Check out all my other breakfast recipes here

I love pumpkin. I love it in soup, pie, roasted, chipped and puréed. I found organic canned pumpkin but also prefer making my own pumpkin puree. This is a twist on our regular morning smoothie and my kids and I think its delicious. The hubby is going along with it but he has issues with using veggies in sweet mode (he eats my beetroot brownies alright though!!)

 2 cups of oat milk/Almond Milk
1/3 cup of organic pumpkin puree
1 banana (I keep mine in the fridge- but a frozen one would be nice too)
1 tbs peanut butter (or other nut butters- optional)
2 scoops protein powder/almond meal/ground flax/ground seed mix (30g protein- optional)
Tsp Pumpkin Spice powder (to taste so add more or less)
Vanilla (essence, pod or paste)
1 tsp maple sugar (coconut nectar, maple syrup- optional)
1 tbs coconut oil/ghee/butter

you can also add 2 tbs kefir (dairy or water) for a probiotic kick

Whizzzzz up. This serves 3 glasses.

Delicious- I also love sequins!!

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Other pumpkin recipes;

Homemade Pumpkin Puree

Baked Pumpkin Donuts

Pumpkin Bread

 Pumpkin Brownies

Immune boosting pumpkin pie spice

Pumpkin Pie Smoothie Loula Natural Pin

Rocky Road Coconut Ice-cream

I will never go back to dairy ice cream- coconut ice-cream all the way.

You may have noticed a trend with my recipes! Chocolate. Combine that with coconut ice-cream and I am very happy! I love Chocolate- there’s nothing wrong with it. In the right form and the right amount it’s really good for you- a very good anti- oxidant. Full of healthy fats (when cocoa butter/coconut oil is used), magnesium, vitamins and minerals

I have raw organic cacao powder and I use it in my baking and for hot chocolate and my  2 kids like it way better than the sickly sweet, poor quality, addictive garbage that is generally billed for kids. “That’s not chocolate” she says about the mass produced stuff and reaches for the 85% I always have in the fridge! Guess what, she’s happy with one square.

Anyway, I love ice cream- it doesn’t love me- until now. My husband is a great cook and he too loves his sweet stuff although he has a lot more will power than me- not difficult. He also is not great with dairy and the only stuff we have is kefir and cheese (although mainly goats and Sheeps cheese and only occasionally). So dairy free coconut ice cream has always been something we have tried. Most products out there are either soy (something else we avoid unless it’s fermented) or very sweet and the chocolate flavour is usually lacking. We have developed our own little favourite flavour from checking out some blogs (see below) and have already started to brainstorm other flavours.

Here’s Niall’s winning recipe-

700mls coconut milk (organic preferably)
1 mashed banana
100ml Coconut nectar
100ml Maple syrup
3 tbs Cacao powder (I may have added 1 or 2 more to make it really chocolaty!)

Whisked in the kenwood (without banana). Stirred in banana at end. Then either use an ice cream machine or put in container and in the freezer- use a hand blender to break up the ice crystals at intervals when frozen. Yum yum!!! Seriously like it better than dairy chocolate.

Here is our Rocky Road version;

1 ½ cups of Coconut yoghurt or 1 cup coconut meat

1 cup  Fresh coconut milk (you could also use any nut,oat or dairy milk)

1 Banana (mashed) Optional

1tbs Raw Cacao powder

Pinch of Himalayan Pink Salt

3 drops Vanilla essence

1tbs Honey or Maple syrup (optional)

Rocky bits (marshmallows, chopped nuts, chocolate chips, dried fruit, soaked seeds, toasted coconut…)

Just made it again and added a tablespoon of peanut butter yum yum!

The third adjustment comes from Miranda, I was struggling because it keeps freezing really solid- she suggested a little salt. Have tried it and it has made a difference. It also definitely brings out the taste of the chocolate- just add it slowly and taste along the way- the first time I did it I added too much salt! Thanks Miranda x

Here is a winning chocolate syrup recipe too from A Happy Health Nut- using honey to sweeten, yum!

 

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