You guys know that I love my healthy fat! That’s why I am so excited to share this new product alert! This plant-based oil is going to be the next staple in your kitchen and let me tell you why… Thrive® Algae Oil is a culinary […]
I never realized my strength would come from the food I ate, the physical activity I did, and the positive mindset I had adopted. I didn’t realize that those three pieces, when put together in perfect harmony, would allow my amazing body to heal itself. […]
Real life, I’ve been on a lavender kick recently. Whether its been in our diffuser or grabbing a lavender latte from the local coffee shop…I just can’t get enough lavender!!
Hence, this homemade almond milk infused with lavender! It’s a nice change from the normal flavor and adds soft, soothing notes. Plus, having lavender infused almond milk in the fridge opens up so many opportunities for coffee concoctions, smoothie bowls, tonics…etc. I like having options:)
Lavender does much more than help you relax! It also helps aid in poor digestion and bloating! You can read more about the amazing benefits of lavender here.
For this recipe you only need a few ingredients, a high speed blender, and a nut bag (I use Elle’s Best Nut bag– use “freshscoop” for a discount!). The only thing I didn’t have on hand were dried lavender flowers. I could have used my food grade 100% pure lavender oil but I wanted to try using the dried flowers. I would say I impatiently awaited my order of organic lavender flowers from amazon but who am I kidding…it got here the next day!
- 2 cups almonds
- 6 cups filtered water
- 1-3 dates
- 1 teaspoon of vanilla extract (optional)
- 1-2 teaspoons of dried lavender flowers
- Pinch of pink Himalayan sea salt
- Nut bag (I use Elle's Best) Use code "freshscoop" for a discount!
- Soak almonds for at least 8 hours. The longer you soak, the easier the peel slides off.
- Rinse soaked almonds in a colander and (optional) peel away skin. Peeling off the skin makes the texture more creamy and helps with digestion.
- Put rinsed almonds, lavender, dates (make sure you've removed the pit), vanilla, sea salt, and filtered water in a high speed blender and blender for 2-3 minutes.
- Pour blender in nut bag over a large bowl and squeeze the bag until all the remaining milk is in the bowl.
- Pour milk in an airtight container and store in the fridge.
- Enjoy within 3 days! Add to smoothie bowls, coffee concoctions, or tea tonics!
While everyone else is enjoying spring weather, the temperature has been rising in Orlando! A few days ago it was 95 degrees here and it wasn’t even May yet! Not okay!! That being said, I think it’s time to start coming up with refreshing snacks […]
I know I know, lentil soup is normally considered a fall/winter dish. But, if you’re like me and crave lentils all year, you’ll love this soup! This recipe is light with a touch of bright citrus to make it the perfect addition for spring and […]