Homemade Almond Milk

While completing my first round of Whole 30 I started making many of the condiments in my house.  This program forced me to look at the ingredients of my food with a much higher level of scrutiny than ever before.  I discovered that sugar was in EVERYTHING!

One thing I used to drink all the time was store bought almond milk.  While it is dairy free, and you can buy sugar free options, all store bought almond milk contains carrageenan .  Carrageenan is a seaweed extract that is used to thicken foods and drinks like almond milk, and it hides in many of your organic foods.  Although it has been ruled safe by many regulatory agencies, carrageenan has been linked to GI disorders and has been found to cause inflammation of the digestive system.

When I started reading about this additive, I decided it was time to stop buying these products.  I found an amazing recipe for homemade almond milk over at Stupid Easy Paleo and have been making it ever since!

Homemade Almond Milk

Ingredients:

1 cup organic and raw almonds

4 cups water

1 pitted date for sweetness (optional)

1.Soak the almonds overnight in a bowl of water in the refrigerator (make sure they soak for anywhere form 8-48 hours).  I also soak the date along with them.

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2.Drain the water you soaked the almonds and date in and place them in a high powered blender

For every 1 cup of almonds, cover them in 4 cups of water.

3.BLEND!!!  Hopefully you have a helper like me to push those buttons for you!

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4.Once the almonds and date are blended place a colander in a large bowl and line the colander with several layers of cheese cloth.

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5.Slowly pour the blended mixture over the cheese cloth

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6.Once the blender is empty SQUEEZE the cheese cloth to get the remaining moisture out of the almond pulp

This made 2 mason jars of almond milk

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Place it in your refrigerator and enjoy within 3-5 days!

I use this in my coffee and for my daily Shakeology!

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Fall and Butternut Squash Soup

October is one of my absolute favorite months.  There is no holiday craziness yet, but you can feel it coming on.  And it is the true kick off to my absolute favorite season.  Oh, how this girl loves her some fall in New England.  Pumpkin patches, apple picking, leaves changing, red wine, hot soup on the stove, cool nights under the comforter, and hot coffee is finally acceptable again. I totally embrace how cliche my love of this season is, and I own it.

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I am pretty sure this e-card was created after someone had a conversation with me.

We have been easing into our fall with lots of pumpkin coffee, and leaf collecting on our favorite trail.  In the next few weeks there will be pumpkin carving and apple picking.

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And now!  A recipe!  One of my favorites for fall.  It is a crock pot soup that is healthy to boot.  Enjoy!

Crockpot Butternut Squash Soup

Ingredients:

  • One butternut squash cubed (I cheated and bought the pre-cut one this time
  • Soup greens (my grocery store sells this really convenient little package of them.  If yours does not, its just a few carrots, celery, a small onion, and maybe a parsnip or two.  The butternut squash taste is so over powering that you really don’t taste the other flavors anyway)
  • Chicken or vegetable broth

Directions:

Chop, chop, chop. Slide into the crock pot. Cover in broth and maybe a little water.  Set crock pot to 8 hours on low.  When you are ready, use the immersion blender to blend everything.  If you like a thicker soup be sure to take out some liquid before you blend.

Scoop into your favorite soup bowl and enjoy 🙂  You could always a nice fall garnish like roasted pumpkin seeds!

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Any other great fall recipes out there?