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Calm Before the Storm

13 Jan

Right before it is time to go back to school is that mix between relaxation, boredom, and a scramble to get all the things done that were on your list to do before next semester. Today was surprisingly on the relaxing side. It rained all day making the perfect opportunity to do some [Pinterest] crafts (that were on my list to do), finish up my one book I read over break (i am not but i know I AM, by Louie Giglio), and making a homemade almond spice latte (:

Pinterest inspired (:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Almond Spice Latte

Makes one large mug full

  • 1 1/2 cups of unsweetened vanilla almond milk
  • 1 tsp ground cinnamon
  • ground nutmeg to taste
  • 1/4-1/2 cup strongly brewed almond roasted coffee (regular coffee will do)
  • 2-3 drops of almond extract
  • light agave nectar (to taste)

Heat over medium heat in saucepan, or warm in microwave, stirring to combine.

Goes great with some raw apple crisp or even raw chocolate-coconut pudding.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Raw Chocolate-Coconut Pudding with Pomegranate

  • 1 large ripe avocado
  • 2-3 scoops dark chocolate cocoa powder
  • 1 tsp of vanilla
  • handful of shredded unsweetened coconut
  • 4-6 dates (depending on desired sweetness)
  • 1/4 tsp cinnamon (optional-I just like adding cinnamon to everything 🙂
  • pomegranate seeds to top

Combine in vitamix or food processor and enjoy!

Cherry-Coconut Almond Bread Pudding

28 Dec

Ever since going vegan I have been on the ultimate search to find a delicious bread pudding recipe, since bread pudding has always been one of my weaknesses. I haven’t put too much effort in my search yet, but I will definitely find the perfect recipe. This one I just threw together, and it turned out to be great-not too sweet, with the coconut complimenting the tart cherries perfectly. I almost added dark chocolate chips, but opted out to keep it more simple. You can really change this recipe up making several variations. I would have added more coconut milk (or another nut milk)  because I like my bread pudding more soggy and not as dry. But it is a personal preference.

Cherry Coconut Almond Bread Pudding

  • 5 1/2 cups stale whole grain bread (Left out to stale at least overnight-lightly covered)
  • 3 Tbs pure maple syrup
  • 1  3/4 cups unsweetened coconut milk
  • 2 tsp vanilla
  • 1 Tbs arrowroot powder (could sub tapioca starch)
  • 2 tsp cinnamon
  • pinch of salt
  • 1/4 cup dried cherries
  • 1/2 cup chopped raw almonds
  • 1/2 cup unsweetened shredded coconut, divided
  1. Preheat oven to 350, lightly grease bottom of casserole dish or 4 ramekins with coconut oil and then sprinkle with a couple Tbs of coconut. You could also sprinkle with sucanat or brown sugar-but I omitted.
  2. Whisk together all wet ingredients, arrowroot powder, cinnamon, salt, cherries, almonds and 1/4 cup coconut.  Place  bread cubes in the mixture and let sit for 15 minutes to soak up all the liquid.
  3. Press bread into dish or ramekins and sprinkle the remaining 1/4 cup coconut and more cherries if desired. Bake 25-30 minutes or until slightly golden on top. If you prefer your bread pudding more wet, just take it out of the oven earlier-it is not like there are any unsafe raw ingredients!
  4. It is always the best to eat while still warm! Enjoy with a cup of hot tea. I recommend vanilla rooibos chai 🙂

granola bars to-go

18 Sep

I have desperately appreciated having a nice granola bar I can take on my way out the door, that is not processed or packaged, but made with all real ingredients, by me. I just threw in a TON of ingredients, wrapped them up individually, and popped them in the freezer! Now I did not measure any of the ingredients, so I will do my best to guestimate how much of everything I used…

Almond-Everything-Granola Bars

2 cups rolled oats

1/3 ish a cup of raw almond butter

quinoa flakes

unsweetened shredded coconut

1/4 cup raw sunflower seeds

1/4 cup chia seeds

couple Tablespoons ground flax

couple Tablespoons of hemp seed

2-3 Tbs coconut oil

A splash vanilla extract

1 VERY ripe banana

1/8 cup unsweetened vegan carob chips

1/8 cup chopped dates

cinnamon & nutmeg

+Anything else you would like

(You can use any type of nut butter, different kinds of dried fruits for sweetness, and other spices like ginger or pumpkin pie spice)

Combine and spread into a glass baking sheet lined with wax paper and chill in fridge. After they are firm, cut into squares and wrap individually in plastic wrap and keep them into the freezer-and they are ready to take on the go. They defrost great once they’ve been out  for a little. These are full of protein with such a huge variety of amino acids from 5 different types of seeds, almond butter, and quinoa flakes. When aiming to get a lot of protein variety is key, because if you constantly eat the same source of plant protein you will always lack those amino acids that other foods contain, so to eat true complete plant protein sources, you must eat a vast variety. Our body is constantly craving variety to acquire all our essential vitamins and minerals anyways!