Almond Milk is my favourite milk, all day everyday 😇 credit @365cleaneats 👏🏼❤️🌱
1 cup raw almonds (or other nuts and seeds of your choice)
3 cups water (or 2 cups for a richer milk)
3 pitted dates (or sweetener of your choice)
A dash of non-alcohol vanilla extract (optional)
1. Soak the almonds for 12 hours (nuts for 12 hours, seeds for 6 hours except for short soak nuts like cashew 2-4 hours, macadamia 2 hours, Brazil nuts 3 hours). Drain and rinse.
2. Add all ingredients into the blender. Blend until smooth.
3. Set a nut milk bag into a bowl and pour the mixture into the bag. Ring the bag completely.
4. Store the milk in an airtight container and refrigerate. Keeps for 3 days.
Store the pulp in refrigerator (keeps for 3 days) or freeze it.
Pulp can be used in smoothies, crackers, cookies, etc.
To thali or not to #thali is the question I ask whenever I go to @tamatanga.
So happy that it's improved considerably and that the #vegan options are just so damn good!
My thali contained Baigan Masala, Tarka Daal, Aloo Masala, Ragda Pattice (aloo tikki), Rice and Tandoori Roti as standard. And I chose the Bangin' Baigan for my curry of choice because it really is bangin'! #mysonyalpha#latergram#tamatanga#eatdrinkindian
Is it ever to early in the day for Matcha (N)ice cream? 😂 Of course not! I had mine before lunch 💚 I just finished playing ball with Hugo 🐶, the sun is shining ☀️and it finally feels like spring has arrived in the DC area 🌷. I hope you’re having a fabulous Saturday and are doing something fun this weekend. 😎#atinytasteofraw#bonusrecipe#nourishedbodyandmind 🌿
Vegan Coconut Dahl with mushrooms and avocado (and we had coconut yoghurt on the side) 😋 🥥
3 hours ago118
Tonight I made my two bean chilli recipe into a big batch of nachos with avocado and sour cream for our first dinner of the yoga retreat in Austria 💗 you can see it all on my IG stories. It’s heaven up in the mountains ☀️ #foodie#dairyfree#vegan#vegansofig#plantbased#eeeeeats
Do you want to enjoy amazing chocolate cake without feeling guilty? Try this healthy vegan one.
1 1/2 cup spelt flour
1 1/2 cup panela
1/2 cup cocoa powder 0%sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
A pinch of salt
1 1/2 cup almond milk
1/2 cup vegetable oil
1 tbspoon vinegar
1 tbspoon vanilla extract
Preheat your oven to 180°C. In a large bowl mix all the dry ingredients. In a medium bowl whisk together all the wet ingredients. Pour the wet into the dry and stir until well combined. Transfer the batter into greased baking pan and bake for 45 minutes.
Quieres disfrutar de una increíble tarta de chocolate sin sentirte culpable? Prueba la nuestra, que es vegana y muy saludable.
1 1/2 taza de harina de espelta
1 1/2 taza de panela
1/2 taza de cacao en polvo 0% de azúcar
1/2 cucharadita de levadura
1/2 cucharadita de bicarbonato de sodio
Una pizca de sal
1 1/2 taza de leche de almendras
1/2 taza de aceite vegetal
1 cucharada de vinagre
1 cucharada de extracto de vainilla
Precaliente tu horno a 180°C. En un bol grande mezcleatodos los ingredientes secos. En un bol mediano mezcla todos los ingredientes líquidos. Vierta la parte líquida en la parte seca y bate hasta que esté bien combinada. Pasa la mezcla al molde para hornear engrasado y hornea durante 45 minutos.
May our love of Saturday, dragon-on & on & on... Happy Saturday friends 💕 Today has been really great so far... I had cookies for breakfast & this baby for lunch 🙊 Pineapple & Pitaya #nicecream made with frozen pineapple, frozen raspberries, dragonfruit, Coconut mylk, and pink pitaya powder @rawnice 💖 Topped with dragon fruit balls, coconut chunks, vegan chocolate, and chia seeds! Have a great day 👯♀️