If you take a look at store bought almond milk you’ll notice that almonds are not the only ingredient. There are several items on the list of ingredients including soy. Soy lecithin is an ingredient found in almost all the processed foods we eat today. This is a cheap preservative and it seems like it is in everything. After much research, I made the decision to avoid soy whenever possible. “Harmful or Harmless? Soy Lecithin” is a great article to read to make up your own mind about soy.
Some almond milk also contains an ingredient called carageen, even if you splurge and buy organic. The Food Babe has an extensive explanation on this ingredient that has been dubbed a carcinogen allowed into organic foods.
Making your own almond milk is simple, quick and leaves no waste! And as a plus, you get to use the leftovers as almond flour. Follow this simple recipe to make your own almond milk/flour:
- Pink Salt
- Cup for catching
- Nut Milk Bag (Check out Rawesome Creations)
- Measure 1 cup of unsalted almonds and pour in blender
- Measure three cups of water and pour in blender (always 3x the water as almonds)
- Add a pinch of salt and one tsp of vanilla.
- Blend for several minutes until almonds are blended well.
- Line a large measuring cup with the nut milk bag and pour liquid from blender.
- Squeeze the remaining liquid into the cup and store in the refrigerator.
- Layout the remaining crumbs on a cookie sheet and let them dry for 8-12 hours
Since homemade almond milk does not contain any preservatives, it only has a shelf like of five days. So drink up and enjoy!
Beets are disgusting! There I said it. I dissed one of the healthiest foods in the world. It is unfortunate that I don’t like beets because they are a great source of belatains. Instead of just name dropping a nutrient, let me tell you what it is good for.
Belatains are known for their anti-inflammatory and detoxifying properties, and in some studies were even found to reduce the size of tumors. Long story short, they are VERY good for you. Luckily I have found a way to enjoy beets and it is in a way that preserves the nutrients the best! Juice!
Nine months ago I invested in something I didn’t think I would ever buy; scratch that… I had never thought of buying. Then a juice bar opened near me, I tried it once, and I was hooked. The problem was it was expensive as hell to buy a fresh juice everyday. Don’t get me wrong, it can still be pricey to juice veggies at home, but way less so than buying it from the local juice shop.
So here is beet favorite juice recipe:
- 1 large beet
- 2 peeled and cut oranges
- 2 sliced pears
- 3 carrots
- half a coconut (or coconut H2O)
This is enough for about three people. Or, save it in the fridge for up to three days!
This smoothie is pretty straight forward, minimal clean up and a hit with the kids. Unfortunately, there are zero vegetables in this one. Though my usual purpose of smoothies is to sneak something green into my kids’ diets, this one is still packed with vitamin C and is especially good for an immune kick!
- 2 peeled and sliced oranges
- 1 cup of strawberries
- 1/2 cup of coconut H2O
- 2 tsp of honey
*For nursing mothers, add 1-2 tbsp of flax/brewer’s yeast mix, any more than that will have it tasting too yeasty!
P.S. You don’t have to be a nursing mother to use this nutrient-packed miracle powder. In fact, I use it in my kids smoothies to add that extra vitamin boost!
I always said if I could get my kids to eat (like actually chew and swallow) brussel sprouts, I could do anything. Well folks, it’s time for world domination because I just made a brussels recipe my kids loved. Well, loved may be a little strong, perhaps I even bribed them with dessert, but that never worked before so I consider this a success.
This vegetable is kind of an acquired taste, what with the bitter after-taste that comes with it. And it’s hard to acquire a taste when we don’t have them that often. I try to feed my family all organic, with the exception of eating out once or twice a week. I live by the 80/20 rule; if you have found a way to live 100 percent organic with out being bored let me know your secret! With that said, trying to find organic brussels, even in our Whole Foods, is like searching for hidden treasure, so my kids don’t get to eat it too often. That’s unfortunate because these green bundles of joy are loaded with fiber, cholesterol-lowering benefits, DNA stabilizers and are known to have the highest glucosinolate (cancer-fighter) content of the green veggie group!
When we do finally get to eat them, I have to find a way to mask the unappealing taste; the one I, as an adult, can choke down, while my kids can just look at it and be disgusted. So here is my secret; see if it works for you!
- One bag of fresh brussel sprouts
- Two (or however many you want) pieces of bacon (I like Applegate Organics)
- Himalayan Pink Salt
- Lemon (if you want it)
- First I microwave the bacon in a microwavable safe plate to catch the grease. I know this sounds healthy already right?
- Cut off all the ends of the brussels and then cut them in half.
- Sautee in a pan with olive oil and garlic
- Tear off piece of bacon and add to brussels
- Sprinkle on the bacon grease from the microwavable plate (or dump it on depending how healthy you want it!)
- Add salt, pepper and lemon to taste
Pretty simple, yet so tasty! And Paleo friendly… if your into all that.
This has become a kid-favorite in my house and a great way for me to sneak in some greens. I don’t know about your kids, but my daughter picks around every shade of green on her plate. Try this PB&J in a cup. It’s a healthy snack for everyone!
1/2 cup fresh spinach
1 cup frozen strawberries
1/2 cup frozen blueberries
1 generous tablespoon of peanut butter
1 teaspoon of raw honey
1/2 cup your choice of nut milk (1 cup depending on how thick you like your smoothies!)
Blend until all ingredient are mixed well. Drink, enjoy, repeat!
- For nursing mother, you can a teaspoon of ground flax and brewers yeast, and have a cup of oats to help promote milk production.