Posted in Recipes, Youtube

My Raw Sunflower Seed Milk video! DIY!

A few hours ago, I published my Raw Sunflower Seed milk video on my you tube channel. You can subscribe Here!

Come on over @ my You Tube Channel & subscribe, please!!! :) You can also like my video’s,…that would make me very happy! 🙂

It was fun making it! 🙂 You can find the original recipe here in my archives on my blog, fully written out & + the video too: Home-made Raw Sunflower Seed Milk.

Enjoy!

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Sophies Foodie Files

Posted in Recipes

Can I serve you a glass of chocolate hazelnut milk? Vegan + Gluten-free!

A Delcious home-made Food Gift! x
A Delcious home-made Food Gift! x

I made this tasty home-made chocolate hazelnut milk with soaked hazelnuts. This chocolate version has a deeper, rich & tasty chocolate flavour but isn’t too sweet. I didn’t use medjool dates because I am not very fond of them. I used maple syrup, grade C to sweeten & also used coconut sugar sweetened raw cacao nibs. Yummmmm! 🙂

Why do you need to soak your raw nuts for 8 to 24 hours?

The nuts become less raw & they are easily digested in the stomach. When these nuts are soaked, then well-drained & rinsed, they become more useful to use in raw vegan cheesecakes, in baked desserts, in muffins or in bread. Or you can make your own vegan cheese or spread.

You can make nut milk from every nut or a mix of nuts that you like & love. You even can make milk out of seeds like sesame seeds, pumpkin seeds, etc. Most recipes on the internet say that you use 1 cup of raw nuts & 3 to 4 cups pure water. In this recipe, I used 3 cups of water. Why? because I like it this way & the nut milk is thicker & creamier too.
You can make your own nut milk & add whatever ingredients you want, vanilla, sweeten it with dates, agave or maple syrup, add extra yummy things like chocolate, cacao nibs, coconut sugar sweetened cacao nibs, carob, cacao or add in spices: it is up to you! I will not strain my pulp because it is more healthy to drink up your pulp & my Vitamix mixes it all in really well. If you have a normal blender, it is better to strain your nut milk. See this post before on how you should do that!
Recipe: For 1250 ml = 5 cups

Ingredients:

1 cup raw, unsalted hazelnuts, covered in 2 cups clean water, soaked in water for at least 8 to 24 hours, kept in the fridge, nuts well rinsed & drained/ I always soak them overnight in the fridge.

3 cups clean water

1 cup of coconut sugar sweetened cacao nibs

2/4 cup maple syrup, grade C + 1 tablespoon

Method:

Since I got my Vitamix TNC 5200, I have made my all of my nut milks & seed milks in this fabulous machine. Because I use my Vitamix, I don’t have to strain my hazelnut pulp. It is all well & finely mixed into the liquid. It has more flavour, is thicker, has more power & is much healthier that way!! If you don’t have a power blender like I do, then you will have to strain your milk by using a nut milk bag. How to use it & step by step guide, you will find, on one of my earlier posts:Here!

1. Place your soaked, rinsed & well-drained hazelnuts in your Vitamix blender & add 3 cups of clean water. Add coconut sugar sweetened cacao nibs & 2/4 cup of maple syrup too. Place your fitting lid on with the tamper in it. Now, turn your machine gradually on from speed 1 to 10 & then, turn on high power. Mix your nut milk for 1 minute or 2 or until completely mixed. Do this, by pushing the tamper up & down to make the ingredients go into the running blades. Now, taste. It has to have a more deeper, rich chocolate flavour & it has to be sweet but not too sweet. I added that 1 tablespoon of maple syrup, like mentioned on the list. Mix again.

2. Now, pour the tasty home-made vegan chocolate hazelnut milk in a clean bottle & turn the lid on. Label it. Keep in the fridge for most 4 to 5 days. Everytime, you want to drink it, you must shake your bottle up & down because otherwise the heavily parts will sink to the bottom. You need a smooth drink all the way! You will be left with 1/2 glass of chocolate hazelnut milk. You can drink it straight away!

You can decorate this lovely bottle with a nice lint & give it away as a lovely home-made food gift. 🙂 MMM,…too! 🙂 Enjoy! The uses are endless!

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Posted in Recipes

Cherry Cashew Yoghurt! :)

Yesterday afternoon, I invented this glorious cherry cashew yoghurt!! ooh yes! I sweetened it a bit with pitted dates & a bit of raw maple syrup! Check it all out!

RAW, VEGAN & GLUTEN-FREE CHERRY CASHEW YOGHURT!
RAW, VEGAN & GLUTEN-FREE CHERRY CASHEW YOGHURT!

Yum,…Yum,…I hear you thinking! I made it pretty simple,….Let’s check it out again!

Before going into the fridge to stiff up a bit! :)
Before going into the fridge to stiff up a bit! 🙂

I used a combo of soaked cashews & not-soaked cashews, pitted dates, fresh pitted cherries, 1 teaspoon pure raw maple syrup & clean water. That is it! 🙂 Simple yet so delicious! This cherry cashew yoghurt is a bit sweet but not too sweet!! You could drink it straight away, like a pouring yoghurt or eat it instantly, but I put a fitted lid on & placed it in the fridge, for at least 5 hours, to stiff up a bit,…Yum yum yummy! 🙂

Recipe: For about 5 cups = 1250 ml cherry cashew yoghurt

Ingredients:

1 cup soaked cashews, rinsed & well-drained, soak water discarded

1/2 cup of not-soaked raw cashews

2 cups of clean water ( or less to make a thicker yoghurt )

1 + 1/2 cup of pitted cherries

7 pitted normal dates, not Medjool! If you have Medjool dates, you need a lot less dates, they are sweeter & larger!!!!

1 teaspoon raw maple syrup

Method:

1. Take your Vitamix & add water, soaked & not-soaked cashews, pitted dates & pitted cherries. Place fitted lid in with the tamper. Blend on high & on full-speed until it is fully joined by using the tamper to push ingredients into the running blades. My yoghurt was ready after 15 to 30 seconds of blending. Taste! You must taste the sweeter cherries & the cashew yoghurt. Pour into a big container with fitted lid. Place into the fridge for at least 5 hours to stiff up a bit. This is a more pourable yoghurt, not too thick! Maybe next time, I will make a more stiffer cashew yoghurt by using less water! 😉

It must look something like this:

Yummm!
Yummm!

Enjoy! 🙂

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You might like:

1. Vegan Gluten-free strawberry cashew spread aka thicker yoghurt!

2. Vegan rucola cashew cheese spread!

3. Vegan pear cashew cheese spread!

4. Vegan pumpkin, chocolate cashew cheese spread!

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Posted in Recipes

Home-made cinnamon cashew milk! Raw, Vegan & Gluten-free! Only 4 ingredients! :)

It looks like a vegan café latte, hey?
It looks like a vegan café latte, hey?

Because it was raining this morning, I needed something comforting & tasty with cinnamon in it. So, I made this tasty date sweetened cinnamon cashew milk! Ooh yes! 🙂 The milk is Vegan, Raw & Gluten-free too! 😉 MMMMMMM! 

Look at those nice spots of cinnamon!
Look at those nice spots of cinnamon!

Recipe: For about 1150 ml = 4.5 cups of date sweetened cinnamon cashew milk!

Ingredients:

1 cup raw soaked, rinsed & well-drained cashews / How to soak your cashews nuts?  Put them into a larger bowl & add water until they are all submerged. Place a fitted lid on & place into the  fridge for at least 8 hours. The next day, I rinsed & drained them well with clean water. Throw away the drained water. Your nuts are now swollen & softer to digest for your body & more creamier too!

3 cups fresh clean water

2 teaspoons ground cinnamon

6 pitted normal dates or less or none if you want a non-sweetened cinnamon milk! 😉

Method:

1. Take your Vitamix & add  all ingredients in this order into your Vitamix. Put tamper & fitted lid on. Blend on high-power until fully joined by using the tamper to push ingredients into the running blades. Taste! It must be a bit creamy & you must taste the cinnamon here! 😉 I do not filter/ strain my cashew milk because everything is fully mixed in my beloved Vitamix & it is healthier that way! Pour into a clean bottle with fitted lid & place into the fridge or enjoy straight away, like I did! 🙂 Yum Yum Yum! This would be lovely enjoyed in a good vegan café latte! Yum! I did that straight away & you can really taste the cinnamon & creamy cashew milk in your latte! 🙂 xxx

2. After being in the fridge for a while, the milk & nuts will separate. So, shake your bottle up & down until the cinnamon & cashew milk again become one! 😉 xxx Enjoy!

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Posted in Recipes

Home-made sunflower seeds milk! Yeah! :) Raw, Vegan, Gluten-free!!

Today, I made this Raw, Vegan, Gluten-free Home-made sunflower seeds milk!  I never made plant-based seeds milk before,…This is great for people who are allergic to nut milks! 😉 Check it al out below:

A Tasty Food Gift! :)
A Tasty Food Gift! 🙂

What is sunflower seeds milk? Red on for recipe & the video too, of course! 🙂

This is a non-dairy, gluten-free & vegan milk, often raw, obtained from raw or soaked sunflower seeds, drained & well rinsed too, 3 to 4 cups of water are added. You can add whatever you want with it. You can add vanilla extract, cacao powder or another sweetener like pitted dates or maple syrup, if you prefer that. 

Mostly, people on the internet use 1 cup of seeds & 3 to 4 cups of filtered water. You can add more or less water if you like, but I love using 3 cups of water because you will end up with a lovely darker richer sunflower seed milk, creamy yet yummy!

Most of the time, they tell you to soak your seeds , just add water until the seeds are all completely covered by the water, soak them for at least at night or at least for 8 to 72 hours in water in the fridge. Why? The seeds become less raw & they are easily digested in the stomach. When these seeds are soaked, then well-drained & rinsed, they become more useful to use in raw vegan cheesecakes, in baked desserts, in muffins or in bread.

What do you need?

a good power blender, food processor or mixer

a large bowl to keep the strained milk in when you are using your nut milk bag

a fine nut milk bag or a cheesecloth

a clean bottle with a fitting lid

How to enjoy?

1. This is a fine drink on its own

2. Pour over cereals or muesli

3. Add a bit of it to your yoghurt : lovely!

4. Make a dessert with it.

5. Make smoothies with it

6. Use it in tea or coffee

7. This is also great used in cakes, muffins & in breads for a more added seeds flavour

8. You can use the sweetened or not-sweetened pulp in muffins, cakes, into breads like in banana breads / More recipes on this later/ I am testing recipes on the moment.

 Recipe: For about 750 ml = 3 cups of strained sunflower seed milk!

Ingredients:

3 cups of fresh water

How to soak your seeds?

1 cup of soaked raw sunflower seeds ( soaked in water for about 8 to 72 hours ) : When you soak your seeds, place them in a bowl & pour water all over it, until they are all covered up. Place a lid on & place into the fridge for at least 1 night or at least 8 hours. You will see that your seeds will get swollen & are puffed up.  ( I made sunflower seeds milk with seeds that were soaked for 2 nights & they tasted much better then soaking for 3 nights! ), this will look something like this:

1 cup of soaked, rinsed & drianed off sunflower seeds!
1 cup of soaked, rinsed & drained off sunflower seeds!

Method:

1. Put your 3 cups of water & soaked sunflower seeds in this order in your Vitamix. Blend on full power, using the tamper to push ingredients into the running blades. Blend on full power for about 30 seconds to 1 minute. Scrape the sides of your blender if you need to & blend on full power again for max 1 minute. Now, you will end up with about 4.5 cups of fresh home-made sunflower seeds milk, but not strained. This means with the pulp still in it. You can drink it like this but this time, I strained it by using my clean nut milk bag. I did it like this:

2. I placed my nut bag into a larger bowl. Then, poured the liquid mix into the bag. Close the bag with the added string & squeeze & squeeze until all the juice is out of your nut milk bag & you end up with only the pulp in the bag & all the liquid into the pot. This will take only a few minutes. I had about 3 cups = 750 ml of milk. Pour milk in a clean bottle with fitting lid & enjoy instantly or place into the fridge. After being in the fridge, you will see separation of the liquid into the bottle. Just shake the bottle well, before using the milk. This tasty sunflower seed milk will keep in the fridge for about 3 to 4 days. Place the leftover nut pulp in a pot with fitting lid & place into the fridge for later use in cookies, smoothies, banana breads & muffins! Enjoy!

I prefer to keep my home-made nut & seeds milks plain & add vanilla, cinnamon, maca powder, cacao or carob later to it when I make smoothies or hot drinks with it. Recipes will be following shortly! 😉

Just before blending the soaked seeds & water!
1/ Just before blending the soaked seeds & water!
2/ The blended water + soaked sunflower seeds with pulp!
2/ The blended water + soaked sunflower seeds with pulp!
3/ Pouring the sunflower seed milk through the milk bag with the pulp in it!
3/ Pouring the sunflower seed milk through the milk bag with the pulp in it!
4/ Closing the nut milk bag with the attached string!
4/ Closing the nut milk bag with the attached string!
6/ Straining the milk, even more!
5/ Straining the milk, more & more!
6/ Straining the seed milk in the bag, more & more!
6/ Straining the seed milk in the bag, more & more!
7/ The strained sunflower seed milk!
7/ The strained sunflower seed milk!
8/ Pouring the strained sunflower seed milk in a lovely clean bottle!
8/ Pouring the strained sunflower seed milk in a lovely clean bottle!

So, you see, it is so easy to make home-made sunflower seed milk! Go on, go & soak those seeds & make this beautiful creamy sunflower seed milk tomorrow! If I can do it, you surely can! 😉 Enjoy, my lovely one’s! xxx Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! 

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You might like:

1. Home-made cashew milk, 2 ways!

2. Home-made cashew milks in my Vitamix &  refreshing vanilla, cashew & strawberry smoothies!

3. Home-made almond milk & home-made vanilla almond milk

4. Home-made vanilla almond milk, made this time with vanilla seed paste!

5. Home-made chocolate hazelnut milk!

6. Home-made Brazil nut milk & a recipe using it!

Posted in Recipes

Vegan, Gluten-Free home-made brazil nut milk & a brasil nut milk recipe!

Home-made Raw Vegan, Gluten-Free Brazil nut milk!
Home-made Raw Vegan, Gluten-Free Brazil nut milk!

I just made home-made raw brazil nut milk. This is how I made it! Easy peasy with My Vitamix & then, I strained it through my nut milk bag! I didn’t sweeten my milk because I like the soft creamy taste of home-made brazil nut milk! You always can sweeten it later in other recipes!

Yummy Raw brazil nut milk!
Yummy Raw brazil nut milk!

What is brazil nut milk?

This is a non-dairy, gluten-free milk, obtained from raw or soaked brazil nuts, drained & well-rinsed too, 3 or 4 cups water added. You can add whatever you want with it. You can add vanilla extract, cacao powder or another sweetener like pitted dates, to keep it raw or maple syrup or agave syrup. 

Mostly, people on the internet use 1 cup of nuts & 4 cups of filtered water. You choose what you like! You can add more water if you like but I love using 4 cups of water because you will end up with a lovely white nut milk, just like a milk consistency.

Most of the time, they tell you to soak your nuts at night or at least 8 to 12 hours in water in the fridge. Why? The nuts become less raw & they are easily digested in the stomach. When these nuts are soaked, then well-drained & rinsed, they become more useful to use in raw vegan cheesecakes, in dressings or in salads, in baked desserts, in muffins or in bread. Or you can make your own vegan cheese or spread.

You can make nut milk from every nut or a mix of nuts that you like & love. I am experimenting with them now. More recipes to come!
Recipe: For 5 cups home-made brazil nut milk
Ingredients:

1 cup of raw brazil nuts, soaked in water for about 8 to 72 hours/ Mine were soaked 1 night/How to soak your nuts or seeds?  When you soak your nuts, place them in a bowl & pour water all over it, until they are all covered up. Place a lid on & place into the fridge for at least 1 night or at least 8 hours. You will see that your nuts will be swollen & are puffed up.  (I made all my nut milks with nuts that soaked for 1 night & they tasted much better then soaking for 3 nights! )

4 cups of filtered water

Method:

1. First, drain your soaked brazil nuts well & rinse them too. Discard the water.

2. Take a good power blender, aka Vitamix or Blendtech & add soaked nuts & 4 cups of water. Using the Tamper, push the liquid & soaked nuts into the running blades to make everything completely smooth. Blend on full speed on high power!!!You can pour this tasty brazil nut milk into a glass container & enjoy it straight away  but I chose to drain the nut milk, by using my beloved nut milk bag!

3. Place a nut milk bag over a large fitting pot & pour the thicker nut milk into it & directly close the bag with the string. Squeeze & squeeze until all the liquid is out of the nut milk bag. Strain again & you will end up with a beautiful white unsweetened home-made brazil nut  milk: a thing of beauty!!!

4. Pour the milk into a clean bottle & put the lid on. Now, it is ready. Keep the brazil nut pulp & place it into a fitting pot with lid. Place into the fridge for later use.

Home-made nut milk will keep in the fridge for about 3 to 5 days. When your bottle has been a while in the fridge, you will see separation of the finer brazil parts & the milk. Just shake the bottle well before using it! Enjoy! :)

Placing the nut milk bag in place in a fitting bowl & pouring the brazil nut milk mix into it!
Placing the nut milk bag in place in a fitting bowl & pouring the brazil nut milk mix into it!
Squeezing & straining more!
Squeezing & straining more!
Straining more & more!
Straining more & more!
The leftover brazil nut pulp! Use up in msoothies, on top of cereals, in banana breads, etc!
The leftover brazil nut pulp! Use up in smoothies, on top of cereals, in banana breads, etc!

How to enjoy?

1. This is a fine drink on its own

2. Pour over cereals or muesli, for added nut flavour & added nut goodness, for added nutrition! 😉

3. Add a bit of it to your yoghurt : lovely!

4. Make a dessert with it.

5. Make smoothies with it.

6. Use it in tea or coffee.

7. This is also great used in cakes, muffins & in breads for a more added nut flavour

8. You can use the pulp in banana breads, cakes or muffins like these Yummy Healthy Vegan pear & cashew nut pulp muffins! Just use the brazil nut pulp instead of the cashew nut pulp!

A tasty recipe using home-made brazil nut milk! 🙂 Vegan, Gluten-Free Almond butter maca brazil nut milk chia smoothies!!!!

Yummmm! Vegan, Gluten-Free!
Yummmm! Vegan, Gluten-Free!

Recipe: For 2 persons or for 1 hungry person = 800 ml

Ingredients:

500 ml of your favourite plant-based milk, I used unsweetened home-made brazil nut milk!!!

6 tablespoons pure salted roasted almond butter = 3/8 cup

1 tablespoons chia seeds

1 tablespoon maca powder = Raw Maca Power is a superfood. Maca is a herbaceous plant native to the high Andean Mountains of Bolivia and Peru. It is one of the only food plants in the world able to thrive at such a high altitude. Maca, and more specifically the root of the plant, has a long history as a superfood. The maca root was prized throughout the Incan empire for its adaptogenic-like qualities that enable it 1/ to nourish and balance the body’s delicate endocrine system, 2/ and to help cope with stress. 3/ It also energizes naturally, without the jitters and crashes of caffeine, 4/ and it can aid in reproductive function, 5/ helping to balance hormones and 6/ increase fertility. 7/ It is good for your libido. 8/ It also has a lot of vitamins in it, like vitamines B1, B2 & C.

So, start using it & add it to your daily smoothies or vegetable smoothies. I add 1 tablespoon per time. You don’t taste it in my smoothy,…. :)

Method:

1. Place every ingredient in this order in your Vitamix or blender. Put the tamper in your fitted lid & blend on full power for at least 30 to 60 seconds, while pushing the  ingredients into the running blades. Pour into a lovely tall smoothy glass or glasses & enjoy instantly alone or with a loved one! :) Enjoy, my lovely friends! 🙂 Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! 

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You might like:

1. Two home-made almond milks!

2. Two home-made cashew milks!

3. Home-made cashew milk in my Vitamix & vegan refreshing vanilla cashew strawberry smoothies!

4. Vegan cashew, strawberry, carob & rice milk smoothies!

Posted in Recipes

Home-made vanilla almond milk & Vanilla almond carob coconut maca smoothies, All Vegan + Gluten-free! :)

Homa-mde vanilla almond milk! Vegan + Gluten-free too!
home-made vanilla almond milk! Vegan + Gluten-free too!

Yesterday afternoon, I made home-made vanilla almond milk,…yeah! I also made lovely smoothies with it! Check it all out here! Easy does it here! I used my beloved Vitamix again!

Delightfully delicious! Vanilla almond carob coconut maca smoothies!
Delightfully delicious!
Vanilla almond carob coconut maca smoothies!

Make them right now! You won’t be disappointed! 😉

Recipe: For Home-made vanilla almond milk= for 3/4 liter= 750 ml

What is vanilla almond milk?

This is a non-dairy, gluten-free & vegan milk, obtained from raw or soaked almond nuts, drained & well rinsed too, 4 cups of water are added. You can add whatever you want with it. You can add vanilla extract, vanilla paste, carob powder, cacao powder or another sweetener like maple syrup, agave syrup or to keep it raw: pitted dates.

Mostly, people on the internet use 1 cup of nuts & 4 cups of water.  This time, I only added 3 cups of water instead of the usual 4 cups, for a more creamer milk, a bit thicker too.

Most of the time, they tell you to soak your nuts , just add water until the nuts all completely covered by the water, soak them for at least at night or at least 8 to 72 hours in water in the fridge. Why? The nuts become less raw & they are easily digested in the stomach. When these nuts are soaked, then well-drained & rinsed, they become more useful to use in raw vegan cheesecakes, in baked desserts, in muffins or in bread. Or you can make your own vegan cheese or spread.

You can make nut milk from every nut or a mix of nuts that you like & love. I am experimenting with them now. More recipes to come! I already made these beautiful nut milks like 2 home-made cashew milks, unstrained cashew milk made into my Vitamix, almond milk & vanilla extract almond milk.
Juct click on the previous colourful links to go directly to the tasty nutmilk recipes!
What do you need?

a good power blender, like Vitamix & Blendtech or so,…

a large bowl to keep the strained milk in when you are using your nut milk bag

a fine nut milk bag or a cheesecloth

a clean bottle with a fitting lid

How to enjoy?

1. This is a fine drink on its own

2. Pour over cereals or muesli

3. Add a bit of it to your yoghurt : lovely!

4. Make a dessert with it.

5. Make smoothies with it

6. Use it in tea or coffee

7. This is also great used in cakes, muffins & in breads for a more added nut flavour

8. You can use the sweetened or not-sweetened pulp in muffins, cakes, into breads like in banana breads / More recipes on this later/ I am testing recipes on the moment.

Ingredients:

1 cup of whole almonds, soaked for at least 8 hours or longer. Then well-rinsed & drained.

1/2 teaspoon of real vanilla paste = this is a lot of vanilla seeds mixed together into a paste.

1 tablespoon of pure organic maple syrup or 1 to 2 dates, according how sweet you want your milk to be!

3 cups of water

Method:

1. Put your 3 cups of water, soaked almonds, vanilla paste & maple syrup in this order in your Vitamix. Blend on full power, using the tamper to push the ingredients into the running blades. Blend on full powder for about 30 seconds to 1 minute. This is vanilla almond milk with the pulp in it. You also can drink it like this, with bits of nuts floating around. Sometimes, I don’t strain my nut milk, but this time, I did.

2. Then, I strained the almond milk using my nut milk bag. I placed my nut bag into a larger bowl. Then, poured the liquid mix into the bag. Close the bag with the added string & squeeze  & squeeze until all the juice is out of your nut milk bag & until you end up with only the pulp in the bag & all the liquid into the pot. I had about 3 cups of vanilla almond milk. Pour the almond milk in a clean bottle with fitting lid & enjoy instantly or place into the fridge. After being in the fridge, you will see separation of the liquid into the bottle. Just shake the bottle well, before using the milk. This tasty almond vanilla nut milk will keep in the fridge for about 3 to 4 days.

Place the leftover nut pulp in a pot with fitting lid & place into the fridge for later use in cookies, smoothies, banana breads & muffins! Here is a tasty link, when I made cashew milk & used the pulp in home-made vegan pear & cashew nut pulp spelt muffins!

Here is a tasty link using the vanilla almond milk nut pulp into tasty banana, vanilla almond milk & vanilla almond nut pulp ice-popsicles!

NB: See pictures below for more explanation, this is for all nutmilks so! Your almond milk will be a bit darker in colour because of the added vanilla paste & maple syrup! 🙂

Blended almonds with water, vanilla paste & maple syrup, all finely mixed up! Ready for straining!
Blended almonds with water, vanilla paste & maple syrup, all mixed up! Ready for straining! This pic was taken before I had a Vitamix!! 😉
Placing the nut milk bag in place in a fitting bowl & pouring the almond milk all through it!
Placing the nut milk bag in place in a fitting bowl & pouring the almond milk all through it!
The nut milk bag is closed with the strings & starting to squeeze the bag for straining!
The nut milk bag is closed with the strings & starting to squeeze the bag for straining!
squeezing & straining more!
squeezing & straining more!
straining more & more!
Straining more & more until all the liquid is gone!
Pouring home-made vanilla almond milk! Yeah!
Pouring home-made vanilla almond milk! Yeah!

This tasty almond vanilla nut milk will keep in the fridge for about 3 to 4 days with fitted lid on the bottle. After being in the fridge, you will see separation of the liquid into the bottle. Just shake the bottle well, before using the milk. Enjoy!

All the yummy ingredients before being Vitamixed! ;)
All the yummy ingredients for the smoothies, before being Vitamixed! 😉
 Recipe: For 3 tasty vanilla almond coconut carob smoothies!

Ingredients:

1 cup coconut water

1/2 cup vanilla almond milk. I use home-made, see on how to make this above!

1 large big frozen banana, broken into 2

1 tablespoon + 1/2 tablespoon carob powder

1/2 teaspoon cinnamon

1 teaspoon maca powder

1 tablespoon unsweetened coconut flakes

Method:

1. Put every ingredient in this order in your Vitamix & blend on full power with the tamper in the fitted lid to push the ingredients into the running blades. Blend for about 30 seconds to 1 minute. Pour instantly in fancy see through glasses & enjoy with 2 loved ones! 😉 ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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