Another Monday is here yet again. Everyone usually dreads the awful Monday, but to me everyday is basically the same at this point in my life. Yes Mat leave has been cray cray to say the least, but now that we are kind of on a routine, I get to start incorporating the things I use to love doing back in my life. Which is AH-MAZING! One of my guilty pleasures is spending some good quality time with my trusty friend Google. Another little secret about me… I am a raw/vegan wannabe. Everything in me wants to be able to live that lifestyle, but oh my lanta it is hard. Especially when you live with a man who loves his meat! Baby steps is what I keep telling my self… Baby steps.

So with this wannabe obsession a lot of my time is spent on raw/vegan blogs and websites. Well well well, I CANNOT WAIT TO SHARE THIS, I found the most heavenly recipe for homemade Almond Milk. Honestly every sip that kisses my lips gives me butterflies and sends a tingly feeling down my spine. It’s orgasmic and trust me that is not an understatement. The first time I made it, it was good – nothing to tell the neighbours about… But it was good. Even without it being bragging material I managed to drink up my first batch in a day and a half. So I tried again, OH MY CLEVELAND it just keeps getting better. It serves all purposes too, a great pick me up in the morning and a fab night cap to end the day. It’s creaminess is so unreal that it’s hard to believe that it is actually good for you. A big thank you goes to Angela and her Oh She Glows Blog for sharing this recipe. The recipe and pictures below are all directly from her blog, if you haven’t just clicked on the link to her page I highly recommend it! Not only is her story inspirational (which you can also read on her blog) but so are her concoctions. Have a looksys below and soak yourself some almonds tonight!!!

Homemade Vanilla Cinnamon Almond Milk

Yield: 3.5 cups

1 cup raw almonds, soaked in water
3.5 cups filtered water
2-4 pitted Medjool dates*, to taste (I used 2 large)
1 whole vanilla bean*, chopped (or 1/2-1 tsp vanilla extract) – I used vanilla extract!
1/4 tsp cinnamon
small pinch of fine grain sea salt, to enhance the flavour

1. Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.
2. Rinse and drain the almonds and place into a blender along with filtered water, pitted dates, and chopped vanilla bean.
3. Blend on highest speed for 1 minute or so.
4. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This took me about 3-5 minutes to get all the milk out.
5. Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine.
6. Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting. Enjoy with Peanut Butter Chocolate Chip Cookies for a real treat. This milk is also lovely with cereal.

Have a nutty ol’ time!!

Heart, star.
Parita xoxo














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