Almond Milk

1 cup sprouted almonds

4 cups filtered water

4 organic dates

1 tsp vanilla extract

Place water, dates and vanilla in a medium pan and bring to a slight boil on the stove. Put your hot water mixture and almonds in a high speed blender and blend on high for 2-3 minutes. Carefully pour mixture into a nut milk bag (Mothers Market/Whole Foods) and allow it to strain into a large bowl. After the pulp has cooled, squeeze out the remaining milk. Lasts for 3-4 days in the fridge. Enjoy!

Almond milk is quick, easy and delicious. Although a bit more expensive to make compared to another favorite of mine, coconut milk, the time you save from not having to carve out the coconut meat may just be worth it! Any raw (or roasted) almond will work – only need to sprout them if you have digestive issues. You can also add 1 tsp of cinnamon or honey to change it up and play with the nut to water ratio for a different thickness! Also, dehydrate the pulp for homemade almond flour or use it in all sorts of recipes. In my opinion, nut milk bags are MUCH easier and more reliable than cheesecloth. 

Cauliflower Rice

1 head organic cauliflower

3 tbsp coconut oil

dash himalayan pink salt

Pre heat oven to 400 deg F. Cut up the cauliflower head into small florets and toss into a roasting pan. Toss in coconut oil and salt and mix until cauliflower is covered. Place in heated oven and roast for 45 min. (I like to toss the cauliflower at least once during the roasting process for even roasting). Take one cup of roasted cauliflower and place it in a high speed blender. Pulse 3-5 times to break florets into rice-like grains. Pour the ‘rice’ into separate bowl. Do this until you have pulsed the entire head of cauliflower. Enjoy!


You can use a cookie sheet if you do not have a roasting pan, however those couple of inches on the side of the roasting pan make quite a difference. Be sure not to pulse the cauliflower for too long because your rice will turn into ‘mashed-potatoes’. Good too! But not what we’re going for here… I use this recipe all of the time! Add it to soups, fried rice, paella or simply use to soak up juices from baked chicken or fish.