This hearty breakfast combines protein-packed quinoa with the tropical flavors of coconut and mango. It’s super creamy and delicious.
Be sure to use regular canned coconut milk — not the light stuff. Don’t worry about fat content because coconuts contain a beneficial fat called lauric acid, which is easily absorbed by the body and immediately converted into energy.
Combine coconut milk and almond milk in a medium saucepan and bring to a boil. Add quinoa and reduce heat to low. Simmer for 12 minutes or until grains have absorbed most of the liquid, stirring occasionally.
Add mango and date caramel, and cook on on low for another 5 minutes.
Notes
Leftovers can be frozen for a quick breakfast another day. I use a Texas size muffin pan for perfect individual portions. Once frozen, transfer to a freezer bag. Reheat in the microwave or on the stove top.
Coffee and tea are the two things I’ve missed most during these first few days of the Daniel Fast. Besides the obvious caffeine boost, there’s just something so comforting about a hot drink on a cold morning. Spiced chai is one of my favorites. Although this chai chia smoothie won’t warm you up, it will be a satisfying start to your day.
Cardamom is probably the most distinct flavor in chai spice, but it may not be readily available in your pantry. If you decide to omit it from this recipe, you’ll still have a tasty smoothie, it just won’t have that signature chai flavor.
Chia seeds add fiber and protein, among other nutrients. They’re also high in omega-3 fatty acids and have more antioxidants than blueberries. Because of their ability to absorb large amounts of water, they expand in the stomach and help you feel full.
Yield: 1 cup
Chai Chia Smoothie
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Ingredients
1 banana, frozen
1 Medjool date, pitted
1/2 cup almond milk
1 tablespoon chia seeds
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
Dash of cloves
Dash of black pepper
Instructions
Combine all ingredients in a blender and blend until smooth.
You could say that almond milk was my gateway to a healthier lifestyle.
I wanted to get in shape, so I started a 90-day exercise program. There was a meal plan that accompanied the workout DVDs, and I decided to give it a shot. The recipe booklet used words like “detoxify” and “recalibrate,” but the basic idea was to swap processed foods for fresh, nutrient dense, real foods. Up until that point, my idea of healthy food was anything that said “low fat” on the package. I wasn’t even sure what “processed” meant.
The Dynamic Eating Plan, as it was titled, seemed pretty restrictive, and it included a number of ingredients that were foreign to me at the time. Kale? Turmeric? Almond milk? I was skeptical my taste buds would comply. I mean, what was wrong with good ol’ cow’s milk, anyway? (Fat free, of course.) Then one night at a friend’s house, I noticed a carton of Almond Breeze in her fridge. I asked for a sample, and to my surprise, it was pretty tasty! Little did I know this would kickstart my clean eating journey, and soon I’d be making fresh almond milk in my own kitchen.
Homemade almond milk tastes a little different than store-bought. If you read the labels, you’ll find that most brands contain more than just almonds and water, which is all you really need. Dates, vanilla bean or sea salt can be added for extra flavor.
Before you start, you’ll want to soak your almonds for at least 8 hours or overnight. Nuts and seeds contain hard-to-digest enzyme inhibitors that protect them until conditions are right for germination. Soaking activates the enzymes, allowing nutrients to be more easily absorbed by the body. Soaking also softens the almonds, resulting in a creamier milk.
Once you’ve soaked, drained and rinsed your almonds, you’re ready to process the milk in a blender. I have a Vitamix, and it takes about two minutes to reach a smooth consistency.
Next, you’ll need to strain out the pulp through a nut milk bag or a couple layers of cheesecloth. I purchased a nut milk bag online, which I regretted immediately upon receipt. Why? Because I spent roughly $8 on something I could have easily made myself for about 50 cents. If you have a sewing machine and the most basic of sewing skills, check out this tutorial for simple instructions.
Don’t throw out the leftover pulp! It can be added to smoothies, made into crackers, or dehydrated and used in recipes that call for almond flour. I store mine in the freezer until I have enough to work with — usually after 3 or 4 batches.
Homemade almond milk only lasts a few days in the fridge, which is why I make one quart at a time. Separation is natural, so just give it a good shake before serving.
Start with almond milk today … and who knows what tomorrow might bring.
Yield: 1 quart
Homemade Almond Milk
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Ingredients
1 cup raw almonds
3 1/2 cups water
Optional Add-ins
1 whole vanilla bean
2 Medjool dates, pitted
Dash sea salt
Instructions
Soak almonds in filtered water with 1/2 teaspoon salt. Cover and let stand on counter for at least 8 hours or overnight.
Drain soaking water and rinse almonds well.
Place almonds, 3 1/2 cups water and optional add-ins into a blender, and blend on high for about 2 minutes.
Strain milk through a nut milk bag or cheesecloth into a large bowl. Squeeze until no more liquid can be extracted.
Store almond milk in a sealed container in the fridge for up to 5 days.
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