How To Milk an Almond

I know what you thought when you read that title.  Winking smile

And as much as that makes me giggle, it’s not how you make almond milk. 

Almond milk is one of my favorite things.  Ever.  We go through at least 2 cartons a week here.  I usually like to buy it because it comes fortified with calcium, and as much as I love veggies I don’t always eat enough greens to get my calcium in.  So I usually do that with almond milk.

But sometimes I like to make it.  It tastes better than its store bought counterpart and best of all, you get to control the ingredients that go in it! 

It’s insanely easy to make almond milk- you only need a couple of things…

  • almonds
  • water
  • blender
  • muslin bag (also called a nut milk bag- if you can’t find one you can easily make one with a large piece of muslin from your local fabric store)

And here’s what you do…

Place 1 cup of almonds into a container with a lid. (this will make 2 cups of almond milk, double this if you want more than that)



Cover almonds in water.



Cover with lid and soak overnight in refrigerator.

The next day, rinse almonds really well and place in blender with 2 cups of water(or 4 cups if you’re doubling it).



Crank it up!  Bzzzzzz……



Strain it through the muslin bag into bowl or pitcher.  Really squeeze it to get all the liquid out (TWSS). (you can save the pulp in the bag to bake with or add to smoothies if you want)



For the best tasting almond milk, chill before drinking.  If you like your almond milk a little sweet, you can add a little agave nectar to it after you strain it.  I like mine straight up!




BOOM.  Almond milk.  Done!  It’s awesome.  You should try it.  Like, now!


Cinnamon Vanilla Almond Butter

I made this one day on a whim and it turned out pretty great. The only problem is that I didn’t really remember how I made it. I just threw stuff randomly into the food processor and it turned out tasty. I had to go back and think about it, but I think I finally got it! Plus I knew if I didn’t figure it out I’d have hell to pay from Laura Winking smile!

I hope you make this- it’s so good!

Cinnamon Vanilla Almond Butter

2 cups raw almonds
2 Tablespoons maple syrup
2 teaspoons vanilla extract (my secret weapon is that I use Mexican vanilla!)
1 teaspoon cinnamon
pinch of salt
drizzle of canola oil (optional, depending on what kind of consistency you like with your AB- I like mine a little runny so I add a little)

Preheat oven to 325 F.

Pour almonds onto a baking sheet.


Pour maple syrup onto almonds.



Get your paws in there and mix it all up!

Place in the oven for 20 minutes, stirring every 5 minutes.


Let them cool completely, then pour them in the food processor (I help mine along by putting them in a bowl in the freezer- it cools them off faster!)

Follow my almond butter tutorial for butterizing the almonds in the food processor.

Toward the end of the processing add the cinnamon, vanilla, salt, and canola oil(if using).

When you’re done pour it into a jar and take pictures of it!



And don’t forget to let me know how much you love it!

Open-mouthed smile


Meatless Monday: Veggie Pot Pie

Happy Monday!  Since it’s Monday, that means it’s a Meatless Monday post!  I’ve been concocting this since last weeks post and really really looking forward to it. 

In my version of veggie pot pie, I use puff pastry for the crust instead of a regular pie crust.  It adds a nice light flakiness to it that you can’t quite get with a pie crust.  Of course if you can’t find puff pastry you can just use pie crust.  Oh and also- the smaller you dice your veggies, the quicker they cook!  Smile

Veggie Pot Pie
(Print this recipe!)

1 cup potatoes, diced
1 cup carrots, diced
1/2 onion, diced
1 cup frozen peas
1 cup mushrooms, chopped (optional)
1 clove garlic, minced
2 Tablespoons Earth Balance
1/4 cup flour
3 cups vegetable broth
1/2 teaspoon thyme
salt and pepper, to taste
1 sheet of puff pastry, thawed according to package directions

Pre-heat oven to 375 F.

In a medium sized pot spritzed with cooking spray or a little EVOO, sauté potatoes, carrots, and onions together over medium heat until the onions are tender.

Add the mushrooms and garlic to the mixture and sauté for another minute or so.

Push the veggies to the sides of the pot and put the earth balance right in the middle of the pot.

Let the earth balance melt, then sprinkle in the flour.  Stir together and let the roux cook for a minute.

Stir the veggies in with the roux.

Slowly pour the vegetable broth in.

Bring mixture up to a boil, stirring occasionally, then turn down to medium and let it simmer until it’s really thick.

Add the thyme and the salt and pepper, to taste.

Stir in the frozen peas.

Pour the mixture into a casserole dish that’s been sprayed with cooking spray.

Place the sheet of puff pastry on top(you might need to roll it out a little first with a rolling pin if it doesn’t quite fit in the casserole dish).

Bake for 30 minutes, until the puff pastry is nice and puffy and golden brown.




This will make 6 servings.  Serve it up with your veggie of choice- we did a nice salad alongside ours.  This is sooooo good and very comforting!  And it comes in pretty good in the calorie dept as well!


Hope you love this as much as we did!


Meatless Monday: Lentil Loaf




We’ve heard of Meatless Monday, yes?  If you haven’t heard of it check out the Meatless Monday website.  Of course every day is meatless for us, but I don’t believe that the meatless thing has to be an all or nothing thing for everyone.  Not everyone is willing to go completely meatless, but everyone can commit to having one meatless day a week.  Simple!  You’ll get in more veggies, reduce your risk of some chronic diseases(heart disease, diabetes, cancer to name a few), and help the environment all at the same time!  So let’s do this!  Each Monday I’ll give you a great meatless recipe and a whole lot of encouragement!

On with the recipe…

I know you’re probably thinking that lentil loaf sounds weird, but trust me when I say it’s so good!  We actually crave it- especially in the winter.  It’s an amazing comfort food, and I think it’s appropriate at all times of the year!  This recipe gets a big thumbs up from the husband. (he actually requests it sometimes!).

And the best part…. the leftovers!  This is amazing on sandwiches the next day.

Lentil Loaf
(Print this recipe!)

2 teaspoons olive oil
1 onion, chopped
2 carrots, shredded
1 clove garlic, minced
2 cups cooked lentils
1 cup whole wheat bread crumbs
1/2 cup walnuts, finely chopped or ground
1 Tablespoon ground flax seed
1/2 cup ketchup, plus more for spreading on top of loaf
2 teaspoons vegetarian worcestershire sauce
2 handfuls chopped parsley
1 teaspoon salt

Preheat oven to 350 F.

Spray a loaf pan with non-stick spray.

Sauté onion, carrots, and garlic in the 2 tsp of olive oil until tender.

Add to a large mixing bowl along with all of the other ingredients.

Stir and lightly mash the mixture with the back of your mixing spoon until it comes together.  If it’s too dry and won’t come together you may need to add a few splashes of water or vegetable broth. (or if it’s too wet you can add more bread crumbs)

Press mixture into loaf pan and spread a little more ketchup on top.

Bake for 1 hour, let cool for 10-15 minutes before serving.

Cut into slices- you should get eight servings.  Serve with mashed potatoes, green beans, and rolls for some classic home cooked comfort food.  OR on a sandwich- the best thing to do with the leftovers the next day!!!



I swear I could NOT get a good picture of this- though I took like a billion. I think you’ll have to make it and just trust me that it’s delish.

Happy Meatless Monday!


Whole Wheat Chocolate Chip Muffins


Gooey melty chocolate.  There’s not much that’s better!




Usually when I’m playing around with recipes I have to make them several times, tweaking them each time before it turns out just right.  But this time it turned out pretty amazing on the very first try!

This is both a treat and a sweet, done in a more healthy way.  No oil or butter necessary.  Made with whole wheat pastry flour- all the nutrition of whole wheat flour without the density.  If you’re not already baking with it you definitely should be(I usually get it in bulk at my local health food store, but Arrowhead Mills, Bobs Red Mill, and King Arthur Flour are some brands to look for)!

These babies clock in around 133 calories and are super easy to make, so get in that kitchen and get to baking!

Whole Wheat Chocolate Chip Muffins (makes 12 muffins)
(Print this recipe!)

2 cups whole wheat pastry flour
1/2 teaspoon salt
1 Tablespoon baking powder
1/2 cup organic sugar
1 cups unsweetened almond milk
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1/2 cup chocolate chips, plus more for sprinkling on top

Preheat oven to 350 F.  Spray muffin pan lightly with cooking spray.

Combine dry ingredients in a medium sized bowl.

Add wet ingredients and stir until just combined.

Fold in chocolate chips.

Divide batter evenly into the muffin pan.  You should get 12 muffins.

Sprinkle a few more chocolate chips on top of each muffin.

Bake muffins for 20-25 minutes until toothpick inserted into a muffin comes out clean.




Mmmmm- melty chocolate!  Yes, they really are as good as they look!


P.S. I found myself thinking “work it baby!” as I was taking these pictures.  Ahh, I’m such a nerd!  Nerd smile