Homemade Strawberry Almond Milk

As a child, I hated cow’s milk. I gave up the stuff at a very young age. However, I remember on occasion my sisters and I would squeeze strawberry syrup into our milk glasses, to mask the flavor. As we stirred… it would mix up into a light pink creamy sweet drink. 

Well, now as an adult I know better, that the strawberry syrup I used as a child is artificial and full of sugar. (You won’t see this mom touching that stuff.) But guess what? I have come across a recipe for a healthier alternative – Strawberry Almond Milk. Everything about this is heaven – the texture, the color, the flavor! 

Warning: Once you make your own homemade nut milks, you won’t go back to the store bought kind. 

Here’s what you are going to need!

  • 1 Bowl (to soak almonds in… then used again later to use to strain blended almonds.)
  • High speed blender (Vitamix)
  • Cheese cloth 
  • Pitcher or mason jar (to store nut milk.)

Let’s talk Strawberries! There is nothing better than fresh picked strawberries from the garden. So look for organic local strawberries. I got these vibrant red ones from my local farmer’s market. 

Ingredients

  • 1 cup Raw organic almonds
  • Filtered water
  • 1 teaspoon or vanilla
  • 10-14 organic strawberries (depends on size) 
  • 2 dates (no pits)

Directions

  1. Soak 1 cup of raw organic almonds (in the refrigerator) overnight in a bowl of filtered water. 
  2. Strain soaked almonds and rinse. 
  3. Place the soaked almonds in a blender with 3-4 cups of filtered water. Blend.
  4. Strain freshly made Almond milk (the stuff in your blender) through a cheese cloth, over a bowl. 
  5. Give blender a quick rinse. Then pour freshly strained Almond milk back to your blender.
  6. Add one teaspoon of vanilla to blender.
  7. Add 2 dates (no pits) to blender. 
  8. Add 10 – 14 fresh organic strawberries. Amount depends on size of strawberries and your taste buds preference.
  9. Blend all ingredients together on high or on liquid setting. 
  10. Strain strawberry Almond milk through cheese cloth one last time, this way it is very smooth. Side note: you have a Vitamix or a very high quality blender you may not need to do this step. 

Store strawberry Almond milk in a mason jar or pitcher in refrigerator. This will make about 3 cups of milk, and will last 5 days in the refrigerator, however, its so delicious I’m sure you will drink it up before that.
You can also use this milk in chia seed putting and smoothies. 

This strawberry Almond milk is very creamy in texture, pink in color, and tastes delicious. Use your taste buds and customize the final product… Do you need more dates to make it sweeter? Do you need more strawberries.  It takes a little time at first to get the hang of making your own nut milks homemade and fresh. However, once you do, you won’t got to bed until you place a bowl of soaking nuts in your refrigerator. 


Enjoy! 

What’s your favorite nut milk? 

Butternut Bisque with Coconut Swirl

Besides running and cheering on the marathoners. I have been cooking and eating. It is my all time favorite season. The leaves are changing. The air is comfortably breezy and crisp. Lucky us!  We have been having some absolutely beautiful FALL days here in Washington, DC. And although it hasn’t been too cold yet, I am still craving everything fall.

One thing that defines fall is butternut squash. When I was growing up it was a special treat that my mom made only at Thanksgiving, but now it is a staple in my house. I love everything about it. I eat it all different ways, but my favorite way is in soup form. That is why when I came across the Butternut Bisque recipe in the cookbook Isa Does It, I knew I had to make it asap, plus its Vegan!

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INGREDIENTS

  • 1 large butternut squash
  • oil (olive oil or coconut oil)
  • 1 medium onion
  • 1/2 sea salt
  • 3 cloves of garlic
  • 1 tablespoon fresh ginger
  • 1/2 teaspoon crushed red pepper flakes (more if you desire)
  • 1/2 cup dry white wine
  • 3 cups vegetable broth
  • 1 cup coconut milk (extra for garnish)
  • 2 tablespoons pure maple syrup
  • 2 tablespoons fresh lime juice

DIRECTIONS

ROAST SQUASH

TIP: (you can do cook the squash in advanced, and the soup will come together in 20 minutes.)

  • Preheat oven to 425 F.
  • Line a baking sheet with parchment paper.
  • Cut the squash in half.
  • Remove seeds.
  • Brush the parchment paper with olive oil or coconut oil and place the squash pieces cut side down.
  • Roast for 45 mins. until squash is tender.
  • After squash is cooked let cool and continue with the soup recipe. If you are making squash in advanced, refrigerate the squash until ready to use.

LETS MAKE THE SOUP

  • Preheat a 4 quart pot over medium heat, add coconut oil.
  • Cut up onion, and add to the pot, saute until caramelized.
  • Add ginger.
  • Add garlic.
  • Mix in red pepper flakes
  • Add white wine and deglaze bottom of the pan, by scraping with a wooden spoon.
  • Peel and scoop squash.
  • Add squash to the pot.
  • Add vegetable broth (if you don’t have vegetable broth on hand you can use water.)
  • Add coconut milk.
  • Add maple syrup.
  • Add lime juice.
  • After everything is heated all the way through, add soup to you Vitamix. I actually use the soup setting, which continues to heat everything. Blend until smooth. If you are using a Vitamix it shouldn’t take long.
  • Pour bisque into a bowl, sprinkle with red pepper flakes and swirl coconut milk on top.
  • Enjoy!

What is you favorite way to eat butternut squash. I would love to hear from you. Let me know what you think about this recipe. 

© 2014 sweat1xdaily