Homemade Almond Milk

Ever wonder how to make your own scrumptious almond milk - without all the fillers and stabilizers?  Well, here you go...

Recipe

1 cup raw almonds, soaked for 8 hours 
4 cups water
liquid sweetener to taste (optional)


BLEND THE ALMONDS. Take your soaked almonds (throw away the soaking water) and place them in a blender. Add the 4 cups of fresh water. Blend for 1 to 2 minutes until the almonds are ground down.

SEPARATE THE ALMONDS FROM THE MILK. Pour your almond milk into a nut milk bag* over a large bowl. Squeeze the bag so that the milk flows through the bag and into the bowl. The almond pulp should be left inside the bag.

REFRIGERATE YOUR MILK. Sweeten your milk if desired. Place your milk into a container and place it in the coldest part of the refrigerator. The milk should last 2 to 3 days before spoiling.
*NOTE: I personally do not separate the almonds from the milk. I like to keep them in there for the fiber and thickness. I also add about 1/4 tsp of salt and 1 tablespoon of chia seeds to it sometimes - especially if I am going to use the milk for smoothies. Feel free to be creative and experiment!

Wake-Up Liver Smoothie

I absolutely love this smoothie!  It's perfect for spring cleaning, too.
The dandelion greens are a great liver cleanser, the cilantro is known for its ability to pull toxic metals out of the body, and the pineapple is great for revving up digestion.

Recipe

1.5 cups pineapple, cubed
1.5 cups of dandelion greens, roughly chopped
1/4 cup cilantro, roughly chopped
1 cup coconut water
1 teaspoon raw apple cider vinegar
3 ice cubes




Place all of the ingredients in a blender and blend on high until smooth and frothy, about 45 seconds.

(serves 2)

Enjoy!

Easy Onion Soup

I have to say that this one of my favorite soup recipes.  Although spring calls for a lighter diet consisting of more raw and cleansing foods, the cold and windy weather leaves me craving cooked and comforting foods.  The following is a soup recipe that will provide the feeling of warmth and nourishment on chilly days, while still supporting the body's natural detoxification process.

Simple, healthy, and cleansing.

Onions are high in antioxidants and the vitamins B-complex, A and C.  Onions contain antibiotic, anti-inflammatory, and anti-microbial properties, and may lower cholesterol as well!

Here's the recipe!

2 red onions, thinly sliced
2 sweet or yellow onions, thinly sliced
2 ribs of celery, diced
3 cloves of garlic, sliced
2 cups of purple cabbage, thinly sliced
6-8 cups of homemade chicken, beef, or vegetable broth*
2 teaspoons of sea salt
1 large bay leaf
2 tablespoons of olive oil, butter, or chicken/beef fat*

Heat your choice of oil or fat in a cast iron or stainless steel soup pot over medium heat. Sauté the onions with a pinch of salt until they begin to turn translucent.  Add the celery, cabbage, garlic, and another pinch of salt and sauté until soft, approximately 10 minutes.  Add the bay leaf, remaining salt, and 6 cups of broth.  Bring to a boil, cover, and simmer on low heat for 30 minutes to an hour.  If you desire more liquid, add the remaining broth.

Enjoy with a piece of hearty bread or spring salad!

*My favorite version of this soup requires the pairing of the beef fat with the homemade beef stock.  
*For a VEGAN version of this soup, choose olive oil as your fat source and vegetable stock as your liquid source.

Pumpkin Seed Paté

This is one of the recipes included in my Eat to Nourish Detox.  It's absolutely delicious!  Eat it with crudité, sweet potato fries or wrap a dollop or two of it in a collard, cabbage, or romaine lettuce leaf!

 This is also a super healthy and nutrient packed snack!

Pumpkin seeds are a great source of zinc, manganese, and antioxidants.

   

 

 

Recipe

⅔ cup raw pumpkin seeds, soaked for 8 hours

1 scallion

1 large celery rib

1 large clove of garlic

2 teaspoons dried thyme

¼ teaspoon sea salt

½ teaspoon black pepper

1 large lemon, zested and juiced

¼ cup extra virgin olive oil

1 large lettuce or collard leaf (if you are making a wrap).

 
To prepare the Paté. Add the pumpkin seeds, scallion, celery, garlic, thyme, sea salt, black pepper, lemon zest and juice, and extra virgin olive oil to a blender. Blend until well incorporated.

Suggested pâté toppings: shredded carrot, sliced avocado, sliced red pepper, chopped red onion, sliced cucumber, or sprouts.