Instructions: In a vitamix or food processor, add the almonds with 1/8 cup water to make a “milk”. Then add the garlic cloves and blend til completely smooth. Chop broccoli into smaller chunks so they will blend well in the vitamix. Add broccoli to almond milk mixture. Blend until completely smooth and creamy. Add water as needed to desired consistency. Add salt and pepper to taste. Enjoy!!
Mean Green Juice
Mean Green Juice by Kelly Gibson
3 leaves organic swiss chard
1 cucumber or green apple
1/2 lemon (if using cucumber)
Instructions: Make sure you have a juice extractor! Step 1: Slice the cucumber in half so that it fits nicely into the juicer 🙂 You can fit the swiss chard in the juicer without slicing it at all, but you may want to break the leaves into smaller pieces first. Step 2: Place the swiss chard leaf in the juicer, with the red stem first. Then, juice the cucumber. If you are not a fan of cucumbers, try juicing a green apple instead! There’s nothing like the fresh taste of green apple juice 😉 If this doesn’t look beautiful and green, I don’t know what does! Step 3: Now squeeze 1/2 a lemon right into the foam atop the juice for a tart added flavor. (Skip the lemon if you are making apple juice).
Three-ingredient cocoa balls
Next time you think about reaching for a chocolate bar, stop! Make this simple protein and magnesium-rich snack instead!
2T cocoa powder
1/4 cup sunflower seeds
1/4 cup dried pitted dates
Instructions: Use a food processor to mix all of the ingredients together, then shape into cookie balls. No baking required.
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Finally, A Two-In-One Recipe for Homemade Almond Milk with no wasted leftovers! No second guessing.
Homemade Almond Milk Ingredients:
1 cup raw almonds, soaked for 8 hours
3 1/2 cups water, filtered
4 raw dates, pitted
1/2 tsp almond extract + 1/2 tsp cinnamon
1 pinch of salt
Instructions: After preparing the above ingredients, all you need to do is mix the ingredients on high-speed for at least 1 minute in a food processor until smoothe. (Then, convert to a blender if you want to extract more homemade almond milk.) Use a nut bag to strain your homemade almond milk mixture into a medium sized bowl, as pictured below.
Squeeze any remaining liquid from the nut bag until most of the milk is strained into the bowl. Pour milk from the bowl, into a sealed tight bottle (like below) and store in the refrigerater for up to 5 days.
Once you store your homemade almond milk in the fridge, immediately move onto the following recipe.
Use your Remaining Almond Meal for these Delicious Crackers!
Sweet and Salty Almond Cracker Recipe:
Leftover Almond Meal from the above Homemade Almond Milk recipe
1-1/2 T Sesame Oil
1 tsp basil (for basil lovers like myself 😉 )
1/2 tsp Italian Seasoning
1/2 tsp sage
1/4 tsp thyme
Instructions: It doesn’t get any easier than this! Preheat your oven the 375, then mix all of the ingredients together with a spatula. Place parchment paper onto a baking sheet, and use the spatula to flatten out your cracker mix into a 1/4″ thick paste across the sheet (careful to keep the corners and edges 1/4″ thick as well). Form the paste into a nicely shaped rectangle. Once you complete this, carefully use a sharp knife to press down into the paste to create square crackers! (If you slide the knife too quickly, the almond meal may crumble!) Now they are ready to be baked for 8-10 minutes. Keep an eye on it to make sure to pull out the dough once the edges start to brown.
There you have it! A homemade almond milk recipe with no leftover waste! Complete with sweet and salty almond crackers for the win! And trust me they’re so good you won’t want to leave any behind 😉
There’s no better way to make Homemade Almond Milk and Almond Meal Crackers 🙂
Created by Kelly Gibson from Kelly Athletics LLC.
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Kelly is a Vegan Personal Trainer and Plant-Based Nutrition Coach, with over 4 years of experience creating plant-based recipes.