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Basic Homemade Dairy-Free Almond/Nut Milk

Posted by Dr. Lori Arnold

Basic Homemade Dairy-Free Almond/Nut Milk

Gluten-Free, Dairy-Free, Sugar-Free, Paleo, Vegan

Ingredients

1 1/3 cups Organic RAW Almonds (or cashews)

4-8 cups Filtered Water

Optional:

1 Tbsp Pure Organic Vanilla Extract

1-2 packets Stevia

Special Appliances:

High-Powered Blender (like Vitamix or equivalent)

Nut Bag or Cheesecloth (I prefer Nut Bags… much easier, less messy)

Instructions:

Soak 1 1/3 cups RAW almonds in a bowl or container with plenty of filtered water, at room temperature for 12-18 hours. Soaking will make the almonds softer and more digestible and rinse off any potential chemicals.

Drain the almonds in a colander and rinse with fresh water.

Place the almonds in a high-powered blender. Add 4 cups filtered water and blend until the nuts are pulverized.

Strain through cheesecloth or a nut milk bag. If using cheesecloth, use a spoon to scrape the almond meal around and allow as much liquid to drain through.

Transfer to a glass jar or pitcher and refrigerate, covered for 4-5 days. You can use the remaining pulp in hot steel cut gluten-free oats cereal, fruit or other great vegan recipes. You can even dry the pulp in the oven and use it as almond meal, or freeze in a Ziploc bag for future use.

For a little sweetness, add 1 Tbsp Vanilla Extract and 1-2 packets Stevia.

Modifications:

Almond Milk with Coconut Water: Soak almonds in regular water, but use 4 cups coconut water to blend with soaked almonds.

Almond Milk sweetened with Dates: Follow same directions above, but blend soaked almonds with water and 8 pitted dates. Add 1 Tbsp Vanilla for extra flavor.

Makes:  4-6 Servings


Dairy-Free Chocolate Coconut Ice Cream

Posted by Dr. Lori Arnold

15

Dairy-Free Chocolate Coconut Ice Cream

Gluten-Free, Dairy-Free, Sugar-Free, Vegan

Ingredients

1- 13.5 ounce can Full-Fat Coconut Milk (Not light coconut milk. I prefer organic brands like Natural Value as it does not contain carrageenan and other additives.)

10 pitted Dates (I use Medjool Dates. If they are dry, soak them in water first.)

1 cup Homemade Almond Milk (see recipe)

1/3 cup Organic Cocoa or Raw Cacao Powder

1 Tbsp Organic Pure Vanilla Extract

1 Tbsp Organic Almond Extract

Special Appliances:      Ice Cream Maker (I use a Cuisinart Ice Cream Maker)

Optional Substitution

Instead of Homemade Almond Milk: Use Unsweetened Vanilla Living Harvest Tempt Hemp Milk, it does not contain Carrageenan or other chemical additives.)

Instructions

  1. Refrigerate the can of Coconut Milk overnight. This step is very important!
  2. Add to high power blender (like Vitamix or equivalent) or food processor and puree until smooth: Coconut Milk and Pitted Dates.
  3. Add to blender and puree until creamy and smooth: Almond Milk, Cocoa or Raw Cacao, Vanilla Extract, and Almond Extract.
  4. Add the mixture to ice cream maker. If you do not have an ice cream maker, freeze mixture for about 60 minutes.
  5. Eat straight from the ice cream machine or freeze for later. You can freeze in individual containers and when you want a serving, defrost a container for 10-15 minutes to soften the ice cream.
  6. TIP: For chocolate lovers, add ½ cup Dark Chocolate Chips 5 minutes before ice cream machine is finished, or add to mixture before freezing. (I prefer Lily’s brand, as it is sugar-free and made with stevia and erythritol for sweetener).

Gluten-Free Chocolate Chia Coconut Balls

Posted by Dr. Lori Arnold

14

Gluten-Free Chocolate Chia Coconut Balls:

Gluten-Free, Dairy-Free, Refined Sugar-Free

Ingredients:

2 TBSP Chia Seeds

1 Cup Almond Meal (left from making Almond Milk)

1 Cup Raw Almonds (Ground)

5 TBSP Cacao Powder

½ Cup Coconut Milk Powder

3 TBSP Almond Nut Butter

3 TBSP Coconut Oil, liquified

1 TBSP Pure Organic Vanilla Extract

5 TBSP Coconut Crystals

½ Cup Cacao Nibs

½-1 Cup desiccated Coconut, for coating

Instructions:

  1. Soak Chia Seeds in ½ cup water over night at room temperature, to make chia gel.
  2. In a medium mixing bowl mix together ground nuts, almond meal, coconut milk powder, almond nut butter, coconut crystals and cacao powder. Use your hands to get the mixture well combined.
  3. Add vanilla extract to liquefied coconut oil and add to chia seed gel.
  4. Add the chia mixture to the mixing bowl and add cacao nibs to the mixture. Mix well with a spoon or your hands.
  5. Roll the mixture into smalls balls.
  6. Place the desiccated coconut in a small bowl. Roll the chia chocolate balls in the coconut until coated.
  7. Place coated chocolate balls in the fridge to harden.
  8. Depending on the size of the balls you make, this recipe will make about 50 treats.

Gluten-Free DIY SHRIMP Pesto Zucchini Zoodle Pasta Quick & Easy How-To Cooking Demo

Posted by Dr. Lori Arnold

What’s for dinner tonight?  How about a Seafood Zoodle Pasta dish?  With all of my food intolerances I had to create a recipe that tasted similar to my favorite pasta pesto dish, but without the cheese and gluten.  I do allow myself shrimp every now and then, and when I do, I love this recipe!  If you are also watching your weight, this option is great because it is also low-carb and guilt-free!

In this QUICK video, I show you how to make a very simple seafood entree tonight!  You will use some of the skills I have been teaching you in the past video cooking demo blogs.  Combine the zucchini “zoodle” making video using the handy-dandy VEGGETTItool, homemade dairy-free pesto, and the super delicious colorful veggie salad.  Combine all of these and you have a slam-dunk winner!!!

This dish is so versatile it is paleo, gluten-free, dairy-free, sugar-free, and LOW-CARB!  Watch as I demo this recipe for you!


Gluten-Free DIY SHRIMP Pesto Zucchini Zoodle Pasta Quick & Easy How-To Cooking Demo

Posted by Dr. Lori Arnold

What’s for dinner tonight?  How about a Seafood Zoodle Pasta dish?  With all of my food intolerances I had to create a recipe that tasted similar to my favorite pasta pesto dish, but without the cheese and gluten.  I do allow myself shrimp every now and then, and when I do, I love this recipe!  If you are also watching your weight, this option is great because it is also low-carb and guilt-free!

In this QUICK video, I show you how to make a very simple seafood entree tonight!  You will use some of the skills I have been teaching you in the past video cooking demo blogs.  Combine the zucchini “zoodle” making video using the handy-dandy VEGGETTItool, homemade dairy-free pesto, and the super delicious colorful veggie salad.  Combine all of these and you have a slam-dunk winner!!!

This dish is so versatile it is paleo, gluten-free, dairy-free, sugar-free, and LOW-CARB!  Watch as I demo this recipe for you!