Deliciously creamy almond milk

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Homemade almond milk is completely and utterly delicious and very different to it’s shop-bought counterpart.   It took me a long time to get round to making my own almond milk but when I did it was a revelation and totally transformed my breakfasts.  It’s refreshingly light and creamy and I particularly enjoy pouring it over strawberries and papaya or made into a banana, maca and cocao smoothie.   You’ll need to think ahead as the almonds need to be soaked overnight, however, in the morning it’ll only take you 5 minutes.

 

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Equipment

Blender with large cup attatchment

A square or muslin (you can buy this from Tesco, Amazon, Lakeland or Ocado)

A funnel (I use a jam making funnel)

A jug to sieve the milk into

 

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Step 1 – Soak a cup of almonds in water overnight.

 

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Step 2 – Rinse the almonds then add them to the blender along with 2 cups of water (you can adjust the volume of water depending on how rich you want the almond milk).

 

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Step 3 – Whiz for about 10 seconds.

 

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Step 4 – Place the funnel on top of the measuring jug and place the gauze square over the funnel.  Pour the milk into the muslin and funnel until it reaches just below the top of the funnel.  Then fold the muslin over so the milk is contained as if in a pouch.

 

 

 

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Step 5 – At first the milk will just drain out of the muslin pouch into the jug easily as you lift it, however, you may need to twist the top of the pouch and give a good squeeze to get the last of the milk.

 

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Step 6 – Your milk is ready to drink – Enjoy!

 

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Maple iced carrot cake

This raw carrot cake is absolutely delicious, it takes a little bit of time to make but it’s well worth the effort.  I call it ‘better than’ carrot cake as it beats the real thing.  Of course being greedy I had to have three layers!

carrotcake

 

Ingredients

Cake

2 cups carrot grated as finely as possible then squeezed free of liquid, alternatively use the pulp from juicing carrots.

1 cup shredded coconut

1 cup pitted dates

1 tsp cinnamon

1 cm ginger

5 tbsp almond flour

 

Maple syrup icing

1 cup cashews

1/3 cup coconut oil

3 tbsp maple syrup

1/2 tsp vanilla

2 tsp lime juice

 

Instructions

Add all the ingredients of the cake mix into the blender and pulse until they are well mixed.

On baking paper separate the mixture into three balls and flatten form the layers with your hands.  The mixture should be moist and sticky enough to do this easily.

Place the three layers into the freezer whilst you make the icing.

Put all the ingredients for the icing into the blender and whiz until smooth.

Start to assemble the cake by spreading some icing across the first layer.  not too much or it will ooze out.  Place the second layer on top then again spread with icing, making sure you have enough icing for the top layer.

Keep in the fridge and enjoy!

 

 

 

 

Why Raw?

Still going for ‘5 a day’?  With a plant based diet consisting mainly of raw food you’ll be eating something like 20 a day!  Do I need to explain any further why a plant based, mainly raw diet would be beneficial to your health?  Let’s take a look at why many nutritionists believe this may be the healthiest way to eat…

The theory goes that when you cook food you destroy some of the nutrients within the food.  Nutrients such as natural enzymes which aid digestion and help combat chronic illnesses. Not only that,  often the cooking process creates free radicals and toxins that can cause disease.   So by eating the food raw you are gaining as much nutrition as possible.   Needless to say eating a mostly raw diet means eating mostly plant based foods primarily fruit, veg, soaked and sprouted grains and nuts and seeds.  Often raw foodies are vegetarian, or vegan, however, anyone can incorporate more raw into their diet and will see the health benefits.  Raw food is alkalising in the body and this is a state which helps prevent many chronic diseases as well as cancer and can also help with weight loss and maintaining an optimum weight.