How to Make Almond Milk

Store bought Almond Milk can contain lots of preservatives such as carrageenan, heres how to make your own almond milk at home! Super easy & delicious.

INGREDIENTS:

• 1 Cup of Raw Almonds
• 2 Cups of Water 
• 2 Pitted Meedjol Dates
• 1 Tsp of Vanilla Almond Milk
• Dash of Cinnamon (optional) 

Vegan Mushroom Gravy

Who doesn't love gravy!!!!? And when its healthy and yUMMY you cannot say no to this, make this for your holiday dinner and everyone will go nuts!!! :) Make sure you make extra as this is very delightful.

INGREDIENTS:

• 2 1/4 cup low-sodium vegetable broth, divided
• 1 cup chopped white onion
• 4 cloves garlic, finely chopped
• 8 ounces mushrooms, such as porcini, cremini or shiitake, trimmed and chopped
• 2 tablespoons finely chopped fresh thyme
• 1 tablespoon finely chopped fresh rosemary
• 1/4 cup Merlot or other spicy red wine
• 2 tablespoons reduced-sodium tamari
• 2 tablespoons nutritional yeast
• 2 tablespoons arrowroot powder of cornstarch
• 1/4 teaspoon ground black pepper & Pinch of cayenne pepper

ENJOY!

Coconut Curry

It's that time of the year when the weather is getting a bit cooler, and our bodies are craving a mean hearty dish. This coconut curry I promise will hit the spot! And its super easy and delicious, filled with veggies and super anti-inflammatory ingredients. Will help you feel strong, and fight the winter flu. ENJOY

INGREDIENTS:

• 1 Tbsp coconut oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 Tbsp fresh grated ginger (or 1 tsp ground)
• 1/2 cup broccoli florets (or green bell pepper), diced
• 1/2 cup diced bell peppers
• 1/2 cup butternut squash
• 1/4 cup diced mushrooms
• 1/3 cup frozen vegetables
• 1 Tbsp curry powder
• 1/2 lemon juice
• 1 Tbsp of green curry paste
• pinch cayenne or 1 dried red chili, diced (optional for heat)
• 1 can light coconut milk 
• 1 cup of veggie pea protein (optional)
• 1 cup veggie stock
• 1/2 cup of tomato sauce
• Sea salt and black pepper

INSTRUCTIONS:

1. If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add 1 can light coconut milk and 1/2 cup water. Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.In a heated large saucepan or pot to medium heat and add 1 Tbsp coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
2. Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
3. Add the pea protein and tomatoes in the last 5 minutes so they don’t overcook.
4. Taste and adjust seasonings as needed. I added another pinch or two of salt.
5. Serve over coconut quinoa ENJOY!