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Creamy Avocado Spicy Lime Dressing

Creamy Avocado Spicy Lime Dressing
Keto, Vegan, Gluten Free
Happily Serves 4

ALL ORGANIC INGREDIENTS

1 Avocado
1 Garlic clove
1 Jalapeño
1 handful Cilantro
1 Cup Unsweetened Almond milk
1/3 Cup Lime juice
¼ Cup Avocado Oil
¼ tsp Himalayan Sea salt
¼ tsp White Pepper

Cut Garlic, Let sit 5 mins.
Chop Jalapeño and cilantro.
Add all ingredients except Almond Milk to high power blender and blend until smooth.
Add Almond Milk in slowly until desired consistency.
Top with Micro green Sprouts and pour over BamBox Salad

Use the code JLDFIT for 25% off your first months order.
http://Www.bamboxproduce.com

Power Kids Nutrition Drink: the anti-Soda

Power Kids Nutrition Drink
The Anti Soda
30 servings $85.75


THE ANTI-SODA
Power Kids delivers whole food nutrients that support the normal functions of the brain and body. Soda is exactly what kids DON’T need – sugar, caffeine, carbonation and artificial ingredients. It’s like a scientist created the perfect chemical cocktail to disrupt a child’s normal body functions. And, unfortunately, sports drinks, and juice boxes really aren’t much better. But now, you have healthy choice! Certified organic fruits and greens that really make a difference.
* USDA organic certified, 100% non-GMO whole food nutrition
* Protects teeth and gums
* Healthy “growth factor”
* Balances blood sugar for sustained energy
* Great raspberry flavor

Instructions: Add one scoop to 8-10oz of water. Best mixed with cold water in a shaker cup or bottle. Can also be added to a smoothie or your favorite plain yogurt, almond milk or applesauce.

Sugar Cookies

Vegan, Gluten Free, Refined Sugar Free
Happily Serves 24

All Ingredients Organic

COOKIES
1/2 cup softened vegan butter (or butter if not vegan)
2/3 cup cane sugar or coconut sugar
1 tsp pure vanilla extract
3 Tbsp chickpea brine (aquafaba – the liquid left behind in a can of cooked chickpeas) or flax egg
3/4 tsp baking powder
1/4 tsp sea salt
1 2/3 cups gluten free flour blend
2/3 cup almond flour
1/3 cup arrowroot
1 Tbsp unsweetened almond or nut milk

FROSTING (optional)
1/2 cup vegan butter, softened
1.5 – 2 cups sifted powdered sugar
1/4 tsp vanilla extract
1-2 Tbsp unsweetened almond or nut milk
Preheat oven to 375 and line baking sheets with parchment paper.
Add softened vegan butter (not melted or cold) to a mixing bowl and beat/whisk until creamy and smooth.
Add sugar and mix on medium speed until fluffy
Then add chickpea brine (or other egg substitute) and vanilla and mix again.
Add baking powder and sea salt and blend well
Then add GF flour blend, almond flour, and arrowroot and mix on low until the ingredients are combined.
Add almond milk and stir.

The dough should be thick, moldable and a little difficult to mix at this point. If too soft, continue adding a mixture of GF flour blend, almond flour, and arrowroot until a thick, moldable dough is formed. If too thick, thin with a bit more almond milk.

Transfer dough to the refrigerator and chill for 15 minutes. Once chilled, use a spoonful of about 1.5 Tbsp of dough and roll into balls – the dough will still be soft so be gentle. Place on parchment-lined baking sheets and press down gently with the back or your spoon to smash slightly.
Or you may roll out the dough on a well-floured surface until about 1/4-inch thick and use cookie cutters (dipped in GF flour) before pressing into the dough. Use a floured spatula to gently scoop onto baking sheets.

Bake cookies for about 10-12 minutes or until the cookies appear fluffy.
Let cool on baking sheet for 10 minutes before transferring to cool completely.

To make frosting, add softened vegan butter to a mixing bowl and whisk/beat until soft.
Sift in powdered sugar in small amounts and mix, add the vanilla and whisk.
Continue adding powdered sugar until you have spreadable frosting.

Once cooled, store leftover cookies covered at room temperature for 3-4 days, or in the freezer up to 1 month.

Notes
If you’d like to cut back on sugar, sub 1/3 cup of the sugar with about 1/4 tsp stevia. This will make the cookies softer, so you may need to add more GF flour or arrowroot to help thicken the dough.

The chickpea brine substitutes an egg in this recipe. In its place, you can also try subbing 1/4 cup pumpkin puree, 1 egg replacer, or 1 small chicken egg if not vegan.

You can make the cookie dough and refrigerate up to 2-3 days before baking.
Simply let the dough rest at room temperature for 30 minutes before scooping and baking. It should be soft and moldable.

Nutrition information is a rough estimate for 1 of 24 cookies without frosting.
Nutrition Information
Serving size: 1 cookie without frosting
Calories: 122 Fat: 5.6 g Saturated fat: 2.6 g Carbohydrates: 17 g Sugar: 5.8 g Sodium: 48 g Fiber: 0.8 g Protein: 1.3 g

Pumpkin Cornbread

pumpkin cornbread

PUMPKIN CORNBREAD

Vegan, GF, Dairy Free

Happily Serves 8

ALL ORGANIC INGREDIENTS

¾ cup almond or coconut milk, room temperature

¼ cup Coconut vinegar

1 cup cornmeal

1 cup GF All purpose flour (can sub quinoa flour)

½ teaspoon Himalayan Sea salt

½ teaspoon cinnamon

½ teaspoon baking soda

½ cup softened coconut oil

cup brown sugar, packed (can sub coconut sugar)

1 can pumpkin puree or 2 cups fresh pumpkin

Preheat oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray.

Stir together nut milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.

Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside.

Whisk together coconut oil and granulated sugar until well combined.

Whisk in pumpkin puree.

Stir in almond milk/vinegar mixture.

Now stir in your dry ingredients.

Mix until just combined.

Don’t over mix, or you’ll end up with tough bread!

Bake for about 25-35 minutes, or until an inserted toothpick comes out clean.

Remove from the oven, let cool slightly and then serve immediately 

More Cornbread Recipes

Easiest Pumpkin Soup

Easiest Pumpkin Soup

Vegan, GF, Dairy free

Happily Serves 4 

ALL ORGANIC INGREDIENTS 

1/2 medium onion, finely chopped 

2 TBSP Avocado oil

1 Large can pure pumpkin or fresh pumpkin

4 Cups bone broth (or vegetable broth if a Vegan)

1/2 cup Coconut Milk or 3/4 cup soaked cashews

2 tsp Pumpkin pie spice

3/4 tsp Sea salt

1 garlic clove

Black pepper

Optional: Add Curry powder and Coconut milk to desired texture

Heat Avocado oil over medium-high heat. 

Add the onion and cook, stirring, 3 minutes

Cream cashews in food processor.

Stir in the pure pumpkin, bone (or chicken) broth, milk or cashews, pumpkin pie spice, and sea salt.  

Cook, stir occasionally for 3 minutes or until soup simmers.

Soup can be stored in the refrigerator for up to 3 days.  

More Soup Recipes

Why is Vitamin D So Important? Best Sources of Vitamin D.

eat clean

Vitamin D

Vitamin D is essential to the body.   A few of Best sources of Vitamin D come from shrimp, sardines, cod and eggs. The FDA has set the reference value for nutrition label for vitamin D at 400 IU’s. Therapeutic ranges fall between 400 to 1000 IU’s.

Vitamin D is a fat soluble vitamin, and actually functions more like a hormone then vitamin. It works with the parathyroid hormone to maintain proper levels of calcium in the blood.

We need vitamin D to help our bones and teeth. It also helps regulate the growth and activity of cells. Vitamin D also helps prevent excessive inflammatory immune related activity, it builds your immune system and helps protect against disease.

Vitamin D deficiency results in decreased absorption of calcium and phosphorus. Prolonged deficiency can lead to an impact on your bone mineralization, Thus experiencing bone thinning (osteopenia), bone pain and or soft bones (osteomalacia).

It is estimated that nearly 75% of Americans are deficient in vitamin D1.  For many people, basking in the sun may not be an answer because of skin conditions and sensitivities. Eating oily fish on a regular basis also may not be an option, much of our seafood is over-fished or contaminated from pollution so it can be difficult to find pure sources. Surprisingly, there are several foods packed with vitamin D that are easy to incorporate into your everyday routine.

If you think you’re going to get enough vitamin D from the sun you need to have at least 40% of your skin exposed for at least 15 minutes a day.  Otherwise you will need to get your vitamin D from food and or supplementation.

If you prefer to get your protein vitamins or minerals from a plant-based diet, try mushrooms. 3 ounces portobello mushrooms is 20 cal, 3 g of protein, 1 g dietary fiber, zero cholesterol, 15 mg of sodium, 300 mg of potassium and 4% of your vitamin D for the day.

Other Great Sources of  Vitamin D:

Swiss Chard

Most leafy greens are high in vitamin D, but chard trumps them all.  Add to your omelet or steam with garlic and onions.  Try swiss chart instead of raw Kale in your smoothie and your stomach will thank you for the easier digestion.

Squash and Pumpkin Seeds

Go for Raw and sprouted!My favorite variety of pumpkin seeds are pepitas, the shelled pumpkin seed that has been roasted and sometimes tossed with spices and sea salt.

Beef Liver

Most people remember (not-so-fondly) being forced to eat liver and onions, but beef liver can actually be delicious. Try it in chili or even mix half beef liver and half bison or beef in your favorite meatball recipe.  Organic is SO Important!

Mushrooms

Mushrooms, especially ones grown in sunlight, are very high in vitamin D. Portobello mushrooms are actually considered one of the best vegan sources of vitamin D.3

Caviar

It may not be for everyone and it can be quite expensive, but caviar is also high in vitamin D. If you can’t afford a fresh tin of expensive caviar (which typically isn’t sustainable anyways), try fresh fish roe next time you go out for sushi. Many brands carry organic, sustainably roe at affordable prices.

Almond Milk

While almonds are very high in vitamin D, many people don’t remember to eat a couple handfuls every day. Try buying almond milk instead of dairy.

Chicken Liver

Liver may turn some people off, but they can be so tasty if cooked right. Try it with Black rice, which has sautéed onions, garlic,  peppers, spices and chicken livers.

Dark Chocolate

Good news! Dark chocolate that has over 60% cacao content is packed with vitamin D, so the next time you have a sweet craving, indulge in a few small pieces of high-quality dark chocolate, Organic of course! Look for Cacao not Cocoa.