I love to enjoy this almond milk with cereal, in smoothies, and in hot rooibos tea. I try to avoid drinking it by the glass, because it will usually be gone in a day if I do that.
Do you remember the first time you drank Gatorade?
I do! I was at a track and field meet. After the race, my coach passed me a bottle of Gatorade and told me to drink it to avoid feeling sick.
The neon color should have been enough to raise a red flag, but I drank it anyway. 5 minutes later I felt like I’d been hit by a truck. Sugar overload! I could feel the (more…)
This week’s Friday’s Find makes this Smoothie Queen very happy. Not only is it made by a company that I already love, but it opens up flavor options without added sugar. I love So Delicious Coconut Milk, but I usually purchase the unsweetened version to avoid sugar. I have to admit that I do look longingly at the Vanilla, because it is truly sooooo delicious. In coffee, over cereal, in smoothies, it’s just wonderful. But since I’ve cut out sugar, the vanilla sweetness has been but a lovely memory.
Until now.
This week I happened to see a carton of So Delicious Sugar-Free Vanilla Coconut Milk at Whole Foods. While I was thrilled to see that it didn’t have cane sugar, I took a good hard look at the ingredients hoping that I wouldn’t find artificial sweeteners instead. I was glad to see that it is sweetened with stevia and monk fruit. Sweet! Tempted to fill my cart, I decided to take just one box and see how I liked it first.
Why pay all that money for almond milk when you can make it fresh, fresh, fresh; one-ounce serving of almonds (about 23 almonds) is an excellent source of vitamin E, magnesium and manganese, and a good source of fiber, copper, riboflavin, and phosphorus. Not to mention, every ounce has 6 grams of protein, and 12 grams of heart-healthy unsaturated fats. Now that’s a lot of nutrients for such a small package. Courtesy Almond Board of California
Ingredients
1 cup natural or blanched almonds
3 cups water
1 tsp. honey
Equipment
Blender.
Process
Add ingredients to blender. Process at low speed for 1 minute, then 3 minutes at high speed until smooth. To remove remaining solids, strain the mixture through cheese cloth, if desired. Refrigerate.
All smoothies are quick to make and enjoy, but this smoothie is full of natural protein and the vitamins and minerals needed for muscle strength and vitality plus carbohydrates for energy.
Ingredients
8 oz. milk or milk substitute (rice milk, nut milk, soy milk)
1 tablespoon natural creamy peanut butter
1 tablespoon carob powder or 2 teaspoons cocoa powder
1 tablespoon honey or fructose sweetener
1 tablespoon rice bran
1 tablespoon rice protein powder
¼ teaspoon gluten-free vanilla
¼ teaspoon xanthan gum
sprinkle salt as desired
Equipment
Blender.
Process
Add the milk or substitute to blender then add rest of ingredients. Blend on high speed 1 to 2 minutes, or until thick and creamy. Makes one serving.
Whip up this smoothie for a fast, nutritious breakfast that is rich in calcium, protein, phosphorus, potassium, vitamin B6, niacin, thiamin, riboflavin, folic acid, vitamin C, magnesium, zinc and probiotics. Peanuts are a significant source of resveratrol, a chemical studied for potential anti-aging effects and also associated with reduced cardiovascular disease and reduced cancer risk. Ounce for ounce, peanuts contain almost 30 times as much resveratrol as grapes, which often are touted as being one of the few good sources of the antioxidant.
Ingredients
1 ripe banana
¼ cup silken tofu
½ cup plain yogurt
¼ cup calcium fortified orange juice
2 tablespoons peanut butter
1 tablespoon rice protein
raw honey to taste, about a teaspoon
Equipment
A blender.
Process
Put all ingredients into a blender and liquefy. Add some ice if you like it colder. Pour into tall glass to serve.
This tangy, refreshing lemon-ade has stood the test of time not just for extracting loads of vitamin C from the rind, but for exceptional taste. Someone can always be found to do the stomping, especially children. Makes a quart. New wooden stompers can be easily bought, or have fun looking for the old, turned ones found at garage sales or flea markets.
Ingredients
1 large fresh lemon
1/2 cup Gluten Free Works fructose
1 quart of fresh water
Equipment
A heavy glass pitcher and a wooden stomper.
Process
Scrub the lemon with baking soda on a clean wet cloth.
Rinse well then cut into thin slices.
Toss the lemon slices into the pitcher with the fructose.
Stomp a few minutes until the juice is rendered, but not so long as to mash the rinds.
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