Did you know that fennel helps digest fats, and relieves intestinal cramps and stomach pain?
There was a first time for me too…
Before trying this fennel salad recipe, I had never had fennel anything. It’s definitely different and has a unique flavor of its own but it wasn’t bad. I added a few slices of tomatoes to give it some more color and because I like tomatoes. It is a refreshing a tasty salad. A nice change from the usual.
It’s Friday and today my friends, we’re taking it easy. After all, don’t we always take it easy on this blog?
What’s in-store for today
Today I will share with you How To Make Almond Milk.
C’mon have a humble attitude
Now, I know there may be some that are saying, I already know how to make almond milk. Well, to you I say great! This post is for all my learners out there who may not know how to make Almond milk or is simply interested in knowing exactly how I make almond milk.
A little info about Almond Milk
Almond milk is a great body builder. Almond milk and other nut milks are so easy to make! Many people like to strain theirs through cheesecloth or a very fine strainer. If you have neither, no problem. Don’t let that stop you and trust me when I say this beverage does not take a lot of work to prepare…it just don’t. All you’re doing is blending nuts, water and sweetener such as honey, dates or agave nectar and that’s all there is to it! Let’s get down to business now….shall we?
A creamy nut milk; unheated and fresh using raw almonds
1 cup almonds (raw & sprouted; meaning soaked in water until enlarged)
3 cups spring or filtered water
1 tablespoon sweetener (honey, agave nectar or Medjool dates to taste)
In a blender or Vita-Mix, blend the almonds and water and sweetener until smooth
Strain through fine strainer or use as is
You can use other nuts in place of the almonds to make other nut milks such as hazelnuts, or sesame seeds. If you desire very white almond milk, simply peel the skins off by rubbing between your fingers once almonds have soaked and become bigger in size. (skins are easy to remove once soaked) Can keep fresh almond milk in refrigerator for up to 3 days
Are you going to give this almond milk a try? Let me know how you plan on using your almond milk. To your best health, enjoy!
As some of you may know, I’m originally from Louisiana. I currently live in West Texas. Anyway, being from Louisiana I learned how to cook that southern New Orleans Style Red Beans & Rice. As I have shared in a previous post, at one point in my life, I had become a vegan. Well, before I became a vegan, I was also a vegetarian! (Ha-ha-ha) I know, I know…what next huh?
A plan in the making
I had given up meat, but as a vegetarian I ate fish and had dairy etc. So, I no longer was enjoying that New Orleans Style Red Beans & Rice with the smoked sausage and varies spices. I had found an alternative that was just as tasty; Crock Pot Red Beans! Yeah, I know….it doesn’t sound as exciting as the red beans with smoked sausage, but trust me on this one, I did not miss it and you won’t miss it either.
Don’t get me wrong, I like my smoked turkey sausage. As I have shared, I am no longer a vegan or vegetarian, but for those who just might want a little break from meat or just don’t want to eat meat, then this recipe is indeed for you! These Crock Pot Red Beans are full of flavor and the smell of it COOKING…. please tell me about it once you try. I’m serious, I want to know. Send me a picture, leave me your comments; I’ll be reading! Make it a great one.
Slow cooked crock pot red beans with fresh spices.
1 pound package red beans
1 cup chopped onion
1 cup chopped celery
1 cup chopped red pepper
3 or 4 cloves finely chopped garlic
2 or 3 jalapenos or other hot pepper (optional)
1 teaspoon real sea salt
1 can organic chopped tomatoes (optional)
Soak beans in spring water overnight. Drain and rinse thoroughly.
Place all ingredients in your crock pot cover with spring water, stir and allow to cook all day on low heat.
Serve with Basmati rice. To prepare rice, boil 2 cups water and 1 teaspoon of real salt. Add 1-1/3 cups of rice, reduce heat and simmer for 30 minutes without lifting the lid. Set off stove and let sit for 15 minutes, Fluff with fork and serve beans over rice.
Put all ingredients in your food processor using the ‘S’ blade and process until fine and grainy, then pat into a pie plate to form your crust.
Put 2 cups of strawberries, add dates, banana, lemon juice, and flaxseed into processor and process until smooth. Chop remainder of strawberries and add to mixture. Stir well and pour onto crust. Garnish with sliced strawberries. Refrigerate until solidified at least 3 hours.
I would recommend washing your processor after making your crust; in order to have a smooth filling without pie crust bits. Also in the pie pictured, I chose to skip the step of chopping remainder of strawberries and just blended it all together. Either way, works fine. You can eat pie before 3 hours however it you don’t want a runny pie, you’ll need to allow it to solidify.
A tropical layered beverage with mangoes, bananas, strawberries and kiwi.
Mango & Banana Layer:
1 Mango, peeled and cubed
½ banana, peeled and sliced
¼ cup crushed ice
Kiwi Strawberry Layer:
2 Kiwis, peeled and cubed
10 strawberries, cored and sliced
¼ cup crushed ice
1 tsp raw honey, maple syrup or agave nectar
pinch of course sea salt
* Blend mango in blender, or mini food processor until smooth, and no bits or chunks are visible. Add in sliced banana and crushed ice, and process until smooth and no ice is visible. Pour into glass.
* Rinse blender/food processor with water and dry. Blend kiwi and strawberries, salt and honey until smooth. Add in crushed ice, and continue processing until fully blended. Pour slowly on top of mango layer. Garnish with additional strawberries and enjoy!
Do you have a most liked smoothie recipe? Please share.
It’s been pretty cold where I live in west Texas; 22 degrees and a little below with ice and snow. I’m ready for it all to go. Well, because I’m longing for the spring and summer season, I just thought, “why not share one of my old time spring/summertime recipes”. It’s called raw apple cobbler.
Turn the stove off
No cooking needed, just a quick cobbler that will remind you of a delicious salad; only this salad has no greens. As always, it’s simple and easy. Give it a try and tell everybody you ate healthy today! Haha Enjoy!
This recipe of raw vegetables was chosen for its healing and cleansing qualities.
Reap the benefits
Cruciferous vegetables are especially great for the colon and other organs. The secret to making these vegetables easily digestible is to chop them very small and chew them well; that’s just a tip to remember.
The lonely veggies
The underestimated Broccoli & Cauliflower Salad with Dressing needs another invitation to your table. Here is a simply and easy recipe to revive your taste buds and soften your heart to the wonderful flavor of broccoli and cauliflower in a homemade dressing. Serve this salad up with roasted chicken and mashed red potatoes and you have a fabulous meal on your hands. Enjoy!