Vanilla Almond Milk

Vanilla Almond Milk

I have never been a big fan of almond milk. I’ve purchased it a few times at the store and every time I was wholly unimpressed. I couldn’t understand what the big deal was. To me it tasted either bland and chalky or sugary sweet.

When I made the choice to cut down on the dairy in my diet I had to rethink my decision. Almond milk could be very useful. I knew the only way I would use it was if I made it myself. I then could control the process and know exactly what went into it.  I wanted all natural ingredients, no added sugars, and it had to be tasty. 

Recipes for almond milk are abundant and making my own proved to be quite simple. With a few ingredients and some simple equipment I made a delicious, all natural lightly sweetened almond milk I love.  Dates and whole bean vanilla combine with almonds to give this vanilla almond milk a wonderful flavor. I can tell you for certain… my coffee has never tasted better. 

Dates and whole bean vanilla combine with almonds to give this vanilla almond milk a wonderful flavor. A simple recipe with all natural ingredients.

 

Vanilla Almond Milk
 
Serves: 3½ cups
Ingredients
  • 1 cup raw almonds
  • water for soaking almonds overnight
  • 4 cups water
  • 3 pitted dates
  • 1 whole vanilla bean
Instructions
  1. Place almonds in bowl and cover with water. Soak for at least 8 hours or overnight.
  2. After almonds have soaked the required time, drain and rinse.
  3. Place almonds, dates, vanilla bean and 4 cups water in blender.
  4. Blend on high for several minutes until almonds, dates and vanilla bean is thoroughly ground.
  5. Strain almond mixture through nut-milk bag into container.
  6. Chill and serve.

Recipe shared with: 

Happiness is Homemade; Tasty TuesdayHearth and Soul Blog HopWonderful Wednesday Blog HopCreative Spark Link PartyOur Simple Homestead Blog HopLet’s Get Real Friday Party

DISCLOSURE OF MATERIAL CONNECTION: SOME OF THE LINKS IN THE POST ABOVE ARE “AFFILIATE LINKS.” THIS MEANS IF YOU CLICK ON THE LINK AND PURCHASE THE ITEM, I WILL RECEIVE AN AFFILIATE COMMISSION. REGARDLESS, I ONLY RECOMMEND PRODUCTS OR SERVICES I USE PERSONALLY AND BELIEVE WILL ADD VALUE TO MY READERS. I AM DISCLOSING THIS IN ACCORDANCE WITH THE FEDERAL TRADE COMMISSION’S 16 CFR, PART 255: “GUIDES CONCERNING THE USE OF ENDORSEMENTS AND TESTIMONIALS IN ADVERTISING.”

Greek Chicken with Arugula and Kalamata Olives

Greek Chicken with Arugula and Kalamata Olives #whole30 #paleo #glutenfree

Greek Chicken and Whole30

Over the past several years my weight has been on the rise and it has insidiously affected every part of my life. My confidence is shot, my energy level is low and I have stopped participating in many of the things I once enjoyed doing. I know weight is not the determining factor of value in life but for me it has been a constant drain on my emotions and frankly I am ready for a change…. 

Read More »

Fresh Black Bean Spaghetti with Zoodles

Fresh Black Bean Spaghetti With Zoodles #spaghetti #blackbeans #vegan #glutenfree

FRESH BLACK BEAN SPAGHETTI WITH ZOODLES

A few months ago while visiting my sister, she served the most amazing noodles made from zucchini. She spiraled them from a Paderno World Cuisine Plastic Spiral Vegetable Slicer. I had never seen one before and I was instantly enamored.  The world of vegetables was once again changing for me and I knew that this simple piece of equipment would offer some great opportunities for delicious vegan and whole food meals. As soon as I returned home I jumped right on Amazon and ordered one of these little beauties for my very own.  

When my Spiral Vegetable Slicer arrived via UPS I didn’t waste any time and started using it right away. I wasn’t too sure how Tim would take to not having pasta but to my surprise he really enjoyed the raw vegetables. 

Today’s Fresh Black Bean Spaghetti with Zoodles has developed from my more adventurous side. The recipe is gluten free, vegan and uses real food from what I have in my garden at present (except the black beans). I hope you enjoy it. 

Click the following link to purchase Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer.
(affiliate link)

 

5.0 from 1 reviews
Black Bean Spaghetti with Zoodles
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 medium onion, chopped
  • 1 pkg (8 oz) sliced mushrooms
  • 4 cloves garlic, minced
  • 1 medium sweet red pepper, cut into thin strips
  • 3 cups cooked and drained black beans (or 2 15 oz cans, drained and rinsed)
  • 2 cups chopped tomatoes
  • 1 pint tomato sauce (or 2 15 oz cans)
  • 1 (2¼ oz) can sliced ripe olives, drained
  • 2 tsp fresh basil
  • ½ tsp sea salt
  • ¼ tsp pepper
  • 1 cup freshly shaved Parmesan cheese
  • 2 medium (8-10 inch) zucchini, spiraled
Instructions
  1. Add 2 tbsp oil to large saucepan over medium heat.
  2. Add onions, red pepper, garlic and mushrooms. Saute until tender.
  3. Add black beans, chopped tomatoes, tomato sauce, basil, salt and pepper.
  4. Bring to a boil, reduce heat and simmer uncovered, stirring occasionally, about 20 minutes until tomatoes have softened.
  5. Meanwhile, distribute zoodles (sprialed zucchini) onto serving plates.
  6. Spoon cooked sauce over zoodles and top with Parmesan cheese.
  7. Serve immediately.

Recipe adapted from Southern Living Cookbook: Black Bean Spaghetti

Fresh Black Bean Spaghetti shared with:

The Pink Sprinkle: A Wholesome Bunch * 2 Crochet Hooks: Snickerdoodle Sunday  *Baking in Pyjamas: Sweet and Savoury Sunday  *Living Life and Learning: Bloggers Brags *New Mrs Adventures: Tasty Tuesday’s  *Memories by the Mile: Treasure Box Tuesday *April J Harris: Hearth and Soul * Lou Lou Girls *Recipes for Our Daily Bread: Wonderful Wednesday Blog Hop *The McCallum’s Shamrock Patch: PureBlogLove Link Party  *With a Blast: Freedom Fridays *Lydia’s Flexitarian Kitchen: Real Food Fridays *Yum Eating: The Yuck Stops Here

 

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Me, Self-Absorbed?

“We don’t forgive people because they deserve it. We forgive them because they need it–because we need it.” 
― Bree Despain, The Dark Divine

I can be so self-absorbed at times, ” my life, my rules, my importance,” and tend to forget that the world doesn’t and shouldn’t revolve around me.

The problem lies mostly in my desire to be right and in making no allowances or room for the opinions and beliefs of others. Some would call this narrow-mindedness or stubbornness but I don’t think that’s accurate.  All of us can tend to be bit narrow-minded and stubborn in the belief systems that we have formed over our lifetime. No, I think it is more about not being willing to love and forgive, regardless of the differences we all at times may share. Gluten Free Carrot Cake: Pure and Simple It is becoming clearer to me, that my responsibility lies not in forcing another to believe what I believe, but to love them in spite of those differences and in being willing to forgive when those differences bring us pain. A tough lesson to learn and as usual brought about in the crucible. I continually ask myself “why must I always learn these lessons the hard way? ” but at the same time, very grateful I am still open to learning them.

Gluten Free Carrot Cake: Pure and Simple Gluten Free Carrot Cake. When I first came upon this recipe, I was determined to change it up a bit,  but after preparing it as the recipe dictated I realized it was almost perfect just as it was. So I made a few changes and will say I very loosely adapted this recipe because the bones of it was already established. The original recipe came from My Natural Family. A great blog site that focuses on taking charge of your family’s health with an emphasis on Healthy recipes with real ingredients.

Gluten Free Carrot Cake

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Gluten Free Carrot Cake Recipe shared with:

Creative K Kids: Tasty Tuesdays *Pebbles and Piggytails: Saturday Dishes

In the Kitchen With Jenny: Foodie Friends Friday