It’s your lucky day.
And even better? 2 EASY recipes in 1 post. Happy weekend. Happy May!
What? May? How is this possible? It’s practically summer, which means it’s basically Thanksgiving, and now it’s the holidays! Aaaaaaaaaaaaah!
In my opinion, there’s no better way to start your day than with this quick, easy, healthy, and filling classic PB&J in your face.
Oh, and I made my own almond milk.
But really, this is pretty cool too. And it’s way easier, way faster, and it doesn’t hurt (all you mamas know what I’m talkin’ about).
How crazy it is that from these almonds, comes milk?! I can’t get over it. Plus, it’s delicious, and way better for you than all those ingredients you can’t pronounce on the side of the milk carton. I’m gonna go on a milk rampage. Obsessed.
I bought one of those nut milk bags which I think is the best and easiest way to do this. They’re great, reusable, and most importantly, easy to clean.
It definitely takes a little muscle to squeeze out all that milk, but you totally feel cool doing it. At least I did.
Don’t you wanna feel cool?
- 3/4 cup homemade almond milk see recipe below
- 2 soft pitted dates
- 3 tablespoons peanut butter
- 1 banana
- 3/4 cup frozen strawberries
- 1/4 cup greek yogurt
- 1 teaspoon raw shelled hemp seeds (optional)
- 12 ounce bag of raw organic almonds
- Filtered water for soaking
- 6 cups filtered water
- 6-8 soft pitted dates
- 1/2 teaspoon vanilla or 1 whole vanilla bean
1) Place all the ingredients in a blender, and blend until smooth!
1) Place the raw almonds in a pot or bowl and cover with filtered water. Let sit for 8 hours or overnight. Drain almonds.
2) In a blender, add half of the soaked almonds, 3 cups of water, 3 dates, and vanilla. Blend on high until very smooth. Place the nut bag over a large bowl and pour the mixture into the bag. Squeeze out all the milk until you are only left with almond meal. Either discard the almond meal, or save to use in other recipes (I'm still working on that one).
3) Repeat by adding the remaining almonds, 3 cups of water, and the dates to the blender, and blend again until smooth. Continue with the same process until all the milk is made! Pour into pitcher and store in the fridge for up to 1 week.
*Almond milk makes about 1 quart.
(I’ve always wanted to say that)