Homemade almond butter and almond milk

from: Curiousnut.com

Almond Butter

The oil I use for the almond butter

mixing up the almond milk

storing the almond milk

Up until now I never thought I'd make almond milk.  It was always too much work!  I didn't want to soak nuts and strain them.  I'm a busy mom with 3 kids and we go through a lot of this milk so I never made it until my husband came across this EASY recipe!  I'm enclosing the milk and butter recipe together because you make it at the same time.  And, it takes about 10 minutes total! Yep...it's that easy! None of the nasty preservatives...just good clean food!  I will say that you MUST have a Vitamix blender or other high quality high speed blender or you could blow up your motor.

Almond butter:

You make this first and then you make the almond milk using the almond butter

4 cups raw almonds (not roasted or salted)

2-4 tbsp of high quality healthy oil.  I use all Nutiva oils and put the picture of the oil I use above.

Put the oil in the blender first to make it blend easier.  I did about 3 tbsp.  Add the 4 cups almonds.  Then turn on high and start using the plunger to really help mix it up.  It is tiring work for your arm!  If it's not creamy enough, add a bit more oil.  You don't have to put any oil in it but we like the consistency better with oil.  Once it is all creamy, transfer to a container that you can tightly seal and keep in the refrigerator. 

I use this nut butter in my smoothies, on celery, and to make my almond milk!

Almond Milk:

There will be some almond butter residue in your blender...that is perfect for your first batch of almond milk!  You need approximately 1 tbsp almond butter to 1 cup water.  I make 4 cups of milk at a time.  

1 cup water

1 tbsp almond butter

vanilla extract and sweetener to taste

I put 4 cups water and 4 tbsp almond butter in the blender.  I add 1 tsp organic vanilla extract and 1 tsp organic raw honey.  **You can add more/less vanilla and choose another sweetener or no sweetener if you like.  I find that just a touch of both makes it delicious and makes the kids like it too!

Blend ingredients together until it is frothy.  Pour in a sealed container.  It will separate so shake before pouring!  

Enjoy these healthy alternatives to store bought products!  It will save you a lot of money!  I buy my almonds in the bulk section of Sprouts for the best deal.  

Thai Spiced Pumpkin Soup

By: Food Babe.com

I am trying to make more soup lately.  I've read where it really helps to fill you up so I've been on the hunt for healthy and easy recipes.  This one fits the bill!  It is delicious!!  Even my kids liked it.  I doubled the recipe so I'd have leftovers.  Don't forget to top it with cilantro and pumpkin seeds...it adds a lot to the soup!  I followed the recipe exactly and used my immersion blender.  Enjoy!!

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Serves: 4

Ingredients

• 2 teaspoons coconut oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 2 cups pumpkin, peeled and small dice (or 1 BPA free-can or container of pumpkin puree)
• 2 cups vegetable broth, more as needed
• 2 cups of coconut milk
• 1 bay leaf
• ¼ teaspoon dried thyme
• 2 tablespoons red curry paste
• ½ teaspoon nutmeg
• sea salt and pepper, to taste
• 4 tablespoons pumpkin seeds (pepitos)
• 4 tablespoons fresh cilantro

Instructions

1. In a pot, heat coconut oil over medium heat. Add the onions, garlic and pumpkin and cook 4-5 minutes.
2. Add the stock, coconut milk, bay leaf, thyme and curry paste and cook for 15-20 minutes, adding more stock as needed.
3. Take off the heat, remove the bay leaf and puree with an immersion blender or regular blender.
4. Place back on the stove and add the nutmeg and season with salt and pepper as desired. Heat until warmed through.
5. To serve, place the soup in a bowl and top with the pumpkin seeds and chopped cilantro. Enjoy!